Thursday, 27 November 2014


First of all, let me apologise for the extra number of pictures I have uploaded. Although this is not the first such post, I think I should have reduced my number of recipe images. The reason being, I was extremely confused in deciding which picture looked best, I uploaded all that looked quite good to me.
 This time on post is an Indian dessert named, Mango Phirni. Even though Mangoes has gone out of season now, I decided to post this recipe as this recipe was sleeping in my drafts since months and I no longer wanted to make it wait to be posted.
 Even though most of you might be familiar with this dessert, let me make a small introduction of this dessert to all those aren't familiar. Phirni is a dessert basically of Punjabi origin, almost like kheer, thickened till a creamy consistency is reached by the addition of coarsely ground rice or  fine rice flour, seasoned with cardamom and saffron.
 Its so easy to make this, all you have to do is boil milk, add rice flour and sweetener, add your favorite flavoring, nuts and ready to go. For best taste, do not the skip the refrigeration part.

Over to the recipe,
1.Mango, pureed coarsely- 1/2 cup
2.Milk- 2 cups
3.Condensed milk- 1/2 cup
4.Rice flour- 1/4 cup
5.Cashews- 10, chopped
6.Pistachios- 10, chopped
7.Saffron- 1/2 tsp
8.Cardamom powder- 1/2 tsp
9.Salt- a pinch

1. Boil milk.
2. When it comes to boil add condensed milk, rice flour and nuts.
3. Keep stirring as it thickens.
4. Add cardamom powder, saffron and salt.
5. Add in the mango puree and off the flame..
6. When it cools, refrigerate until you serve.

Tuesday, 11 November 2014


I am very happy to announce that we, my hubby and me, just completed 6 years of wonderful happy marriage, Masha allah. Unsure of whether I'll be able to bake a cake or not, being busy with kids at home, some how I managed to do it. To celebrate, I chose to bake Red velvet cake... This super trendy cake never really impressed me even in a least possible way, as it was just a cake with deep red color attained by adding food color, despite that I opted to try it at home for at-least once and thanks to all those drool-worthy pictures floating over the internet that succeeded to push me to try at home.

And guess what happened! I made it three times in 10 days... It wasn't just different in appearance, but also unique in taste. The cream cheese frosting really goes very well the chocolate tasting cake and its the frosting that plays a major role in the unique taste of the cake. Perfect for my kind of taste buds...

As I was running in short of frosting, I had some already prepared Italian butter cream sitting in my freezer, which I used up to pipe flowers on the cake. And yes, the flowers were decorated on this cake to make it look romantic, as that is how exactly I wanted my cake to like for this day... I am not posting the recipe for meringue butter-cream as it is lengthy and making it is quite tricky and I do not recommend you to use my cream cheese frosting recipe for piping flowers. So if you want these kind of pipe-able flowers, you can use any kind of frosting that is suitable for this project. Or you can use any other cream cheese frosting recipe as well. My cream cheese frosting does not use butter and so it is not stable enough for flowers. You can use whipped cream for it too.

Over to the recipe,

For the cake:

  • Flour- 2 cups
  • Cocoa powder- 2 tbsp
  • Salt- 1/8 tsp
  • Sugar- 1 1/2 cups
  • Butter milk- 1 cup (you can add 2 tsp vinegar or lime juice to 1 cup milk and keep for 10 minutes, milk turns buttermilk)
  • Red food color, liquid- 2 tsp
  • Butter- 100 gms
  • Vinegar- 1 tsp
  • Baking soda- 1 tsp

For the Cream Cheese Frosting:

  • Hung curd- 1 cup
  • Whipping cream- 2 cups
  • Icing sugar- 1/2 cup or more
  • Vanilla essence- 1 tsp


For the cake:
  • Preheat oven to 175 degree celcius.
  • Sift flour, cocoa powder and salt. Keep aside.
  • Cream butter using an electric beater. 
  • Add Sugar and beat well.
  • Alternately add 1/3 rd part of sifted flour-cocoa mixture and half quantity butter-milk, finishing with flour mixture, beating well after each addition.
  • Add red color. 
  • Add vanilla essence.
  • Beat well.
  • In a small bowl, add baking soda and add vinegar to it. This mixture will fizz. And so be quick and add the vinegar mix to the cake batter immediately.
  • Mix everything until well combined.
  • Transfer the cake batter to a greased and slightly floured cake tin. 
  • Bake for about 30 minutes or a tooth pick inserted in the center comes out clean.
  • Cool the cake completely before you do the frosting.

For the frosting:

  • Beat cream well till stiff peaks form.
  •  Add the hung curd and icing sugar and beat till smooth.
  • Cut the cake into three equal slices. 
  • Spread 1/4 th of the frosting on one slice evenly.
  • Place the next slice and repeat the process.
  • Apply the frosting all over the cake.
  • To decorate easily you add some left over cake crumbs to the top and sides of the cake.

Linking this post to Haffas Anniversary Cakes and Sweets and Monus Announcement page

full scoops give away

Saturday, 1 November 2014


Isn't it amazing how versatile Chicken is? There is no other thing that offers you thousands of variety and tasty dishes to be experimented. I, maximum  make it a point to experiment and make every chicken dish a different one. And so there is very least possibility that once made chicken curry is prepared in my kitchen for the second time.
 This time I am up with a spicy chicken curry, Chettinad Pepper Chicken, a spicy chicken dish... This chicken dish is more like a roast or fry rather than a curry. And, therefore, the best combo is with Chappati or Appams. For all those who love to taste spicy chcken dish, this one would definitely serve your taste buds...
Now off to the recipe:

  • Chicken- 1 kg
  • Onion- 5, chopped finely
  • Tomato- 3 chopped, finely
  • Ginger-Garlic paste- 1 tbsp
  • Green chilly- 3, split length wise
  • Lemon juice- 2 tsp
  • Kashmiri chilly powder- 4 tsp
  • Coriander powder- 1 1/2 tbsp
  • Garam masala powder- 1 tsp
  • Turmeric powder- 1/2 tsp
  • Pepper powder- 1 1/2 tsp
  • Pepper corns, crushed- 1 tbsp
  • Coconut pcs- 1 tbsp
  • Curry leaves- a stem
  • Coconut oil- 2 tbsp


  • Marinate chicken peices with half quantity Chilli powder, half quantity pepper powder, salt, half quantity lime juice, turmeric powder and keep them aside.
  • Heat oil in a pan, add curry leaves, onion and saute till becomes brown color. Add ginger garlic paste, green chilly, turmeric powder, coriander, chilly, garam masala and pepper powder. Mix well.
  • Add tomato and cook for about a minute and add salt.
  • Mash tomato and add marinated chicken peices. Keep the lid closed and cook the chicken in low flame. 
  • Once the chicken gets cooked, water ooxes out of the chicken...
  • Add crushed pepper corns and cook for about 2 minutes. Add lime juice and off the flame..
  • In another pan, heat coconut oil and add curry leaves and dried coconut peices. fry them and add to the chicken. 
  • Serve hot.