Friday, 13 December 2013

Nan khatai - Eggless Cookies

Was waiting for a long time to share this simple yet very delicious, slightly crisp but at the same time melt in the mouth Cookies. Nan Khatai is basically Indian cookies that are festivity special. Made with lots of love during the festivals to be served to the guests and gifted too. A Great tea time accompaniment.

These cookies are really simple to make. They are made with unsalted butter or Ghee (Clarified butter). Though I have never made it using butter as I simply love the flavour of ghee. You definitely can make it with a good quality unsalted butter.The ghee gives it a very authentic flavour. In this recipe I have used Chickpea flour and semolina.

The dough for Nan khatai need not be refrigerated before being made like we do for usual sugar cookies and that helps to make them quick. Mix the ingredients , make your dough, make them into golf size balls and they are good to go into the oven :)

Nan Khatai can be made very rich by adding nuts to it.You can add whatever nuts you please like Almonds, Cashews, Pistachios,anything. If you dont want nuts you can just skip it. It just doesn't effect the taste in any way.

 Bake 'em till they turn very slightly brown and firm on the outside.They just need to be in the oven for like 18 - 20 mins time and there you are ready with delicious Nan Khatai to eat :). WAIT, WAIT, WAIT, allow them to cool before you eat them ;) Bon Appetit!!!

This recipe will give you 16 nos.


1 1/4 Cup All Purpose Flour
1/3 Cup Besan (Chickpea/ Gram Flour)
1/4 Cup Semolina
1 Cup Ghee / Unsalted Butter
1 Cup Castor / Powdered Sugar
1 tsp of Ground Cardamom
1 tsp of Baking Powder
Slivered Almonds, Pistachios for garnishing


Preheat the oven to 180 deg C (350 deg F)

Sieve the all purpose flour, chickpea flour, semolina, Ground cardamom and baking powder together and keep aside.

In a mixing bowl Cream together powdered sugar and ghee/ unsalted butter until fluffy.Mix in the dry mixture all at once and combine well till it forms like a dough. Make small balls out of the dough press it slightly with your palm giving it a little flat top. Take few slivered nuts press it on the shaped cookie.Now place the cookies on a cookie sheet and rest aside for 10-12 mins. Bake it for 18-20 mins until the sides turn light golden brown.

Yum Yum!!!! 

Monday, 25 November 2013

Desi Pound cake a.k.a. Ghee cake

Going for vaccations to my mum's place was always fun.Coming back, we used to buy eatables for giving away to our neighbours and friends. These eatables would be the local speciality from there. One such Item always on the list was a Ghee Cake. Me and my brothers would love even the thought of taking the cake  home because when we take, it would be 3-4 cakes :)

The taste of the ghee cake always intrigued me. The amazing flavour of Ghee (Clarified Butter) and the subtle taste of milk powder mmmm. I am already drooling over the thought of it.

It is when I started baking cakes that I thought of trying to make this. Then began my search and I knew I will not find any cake that is made using Clarified Butter. I then found myself searching for cake that has got buttery taste to it with lots of butter and there my search ended with pound cake.

Pound cakes were earlier made with a pound of Butter, a pound of flour, a pound of sugar and a pound of eggs thus, derived its name.Gradually, the recipe evolved but the richness in the cake stayed the same.

Here I will share the recipe of a pound cake where in, I substituted the butter for  Ghee (Clarified Butter) with a few modifications in the ingredients. Hope you too will enjoy it. Do Leave your comments if you try out the recipe. It is a great encouragement to keep going.

so here we get started

The recipe gives you one 8" Cake. You can also use a loaf tin.


3 Large eggs
3/4 Cup of Sugar
1 Cup Ghee (Clarified butter)
3 tbsps Milk
1 1/2 Cups of sifted Cake Flour
1/4 Cup of good quality Milk Powder
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp of vanilla essence / extract


Preheat the oven to 180 deg C (350 deg F).

In a bowl sift all the dry ingredients with the help of a whisk , including the sugar. Mix these really well.

In another bowl, Whisk eggs, Milk and Vanilla essence/ extract.

To the bowl of the dry ingredients add in the Ghee and half of the egg mixture.Mix just until the ingredients are moistened. Increase the speed of the mixer and beat well for a minute. Gradually add the remaining of the egg mixture in two additions and beating well in between each addition.

Pour the batter into a greased 8" tin and pop it into the oven. Bake it for about 50 - 55 mins. To stop much browning on the top cover the tin with aluminium foil after 30 mins.

Transfer to a wire rack. Serve it with tea or just eat big bites of the cake like I do :)


Thursday, 21 November 2013

The India Depressed Cake shop

 I have been waiting to blog about this special event. This is very special for me too as it was the first time I was baking at this level. I mean for sale purpose.

It is something that was happening for the first time in India.The idea was baked in the UK by Emma Cakehead and has now become a global movement. It is a 1 day pop-up bake-shop that raises funds and spreads awarenesfor Mental Health issues.

The Depressed cake shop has been popping up in differents parts of the globe and the proceeds are for the local Emotional wellness centre.

The India Depressed Cake shop -2013 was a great initiative by team Lavonne, especially Joonie Tan,a pastry chef with Lavonne academy and patisserie. Great efforts by all the volunteer bakers gathered there. The event was so much fun with the baked goodies and people to support and encourage, Wow!!!

The menu at the event had it all Cakes, cupcakes, cookies, herb buns,cakepops, jams and yes Gluten free bakes too.

It was so nice to see products made with the theme in mind -Grey colour, it was an awareness for depression right? we had cookies in shape of pills , sad hearts with stitches, smiley and sad cup cakes, cherries popping out in a cup of smore, grey frosting and colurful inside cupcakes. It was amazing. All of these giving out a message that there is colour under the grey colour of depression. Just need to reach out.



 As the theme was grey, from the time I knew I will be a volunteer it was decided I will do an ombre cake and by the grace of the almighty ,The cake stole away everyones heart. My efforts paid off :)

I had not prepared anything from before  and I had to make Rainbow cupcakes, an Ombre Cake with four layers, savoury muffins and a Carrot cake and lots and lots of frosting to be made and just two days left with me. Phew  I just didn't know where to begin with!!!

Firstly I thought lets make something that I can do quick so I got started with Rainbow cupcakes. I baked 36 cuppies.

The ombre Cake,I had a hard time with getting the right shade :-/ I had to bake three cakes extra as the shades of those were almost similar. and one turned out to be super super soft :( here I will share a pic of the cake :(

The savoury muffins was the last minute preparation. but managed it somehow :) All in all a fun experience to share with all of u and a wonderful cause to be a part of :)

And putting all this together was not alone me. It was my husband , my baby brother and my son. Without their help this event would have been IMPOSSIBLE for me.

where my brother walked around endlessly with me  through the market carrying my son looking around for things I needed for the event,Awwwh I love you buddy :) There was my husband,who came home after a tiring day from office and I saw him sitting with me and packing the cupcakes. Love you sweetypie. And my son, he doesn't skip his favourite cartoon for anything, comes and tells me Maa I will help you.Love u Shona papa and My Mum, I was so nervous about being a participant in this, as well experienced very creative people are going to be a part of this how will my products be?what will i do. she was there for me You are gonna be the best your cake is gonna be the one !! were her words. Love you umma for your faith in me. I thank my Almighty for his blessings in the form of a lovely family. Alhumdulellah for everything you have given me My Almighty Lord.

Wth their support they make us feel we mean a lot for them.

Wednesday, 6 November 2013

Chocolate chip Muffins

Want to make something in a jiffy??? yet want it very tasty and satisfies your sweet tooth ... the answer is Muffins.

The moist texture, the cinnamony aroma hmmmm wow that sounds so much like muffins add in lots of choco chips and what else do you need to accompany your cup of coffee or tea :)

Like I said it can be made very quick. It just requires two bowls and your Whisk, thats it from baking to your mouth in 30 mins, done :) well depends on the oven too how long it takes to bake , mine it takes 20 mins. 10 mins for preparation :)

Making muffins needs the basic ingrdients thats there in your kitchen. Oh there is no milk in the picture. But we have used milk in this recipe.

Here I have added white sugar as well as brown sugar. If you dont find Brown sugar then  you can just take same amount of white sugar. Brown sugar adds to the colour of the muffin.
 The method is you take wet ingredients in one bowl , Dry ingredients in other bowl and you just fold them till they combine. Remember not to over mix the batter.

Then comes the best part adding in the Choco chips. There is no specific quantity it depends on what you love to eat if u like more chocolate in your muffins add more. If less then add only lil :)


Making them is so much fun. yeah it is really fun. One tip that i would like to share is add a tbsp of dry ingrdient to choco chips before mixing them in the batter. This will not let the chips sink to the bottom of the muffin.So get rolling
Time for you to have fun making the Choco Chip Muffins.

This will give you 12 Muffins


1 1/2 Cup of Flour
1 Tbsp baking powder
1/2 of ground cinnamon
2/3 Cup Milk
1/2 Cup Melted butter
2 large eggs
1 tsp of Vanilla essence / extract
2 Tbsp yogurt/ sour cream
1/3 Cup white sugar
1/3 Cup Brown Sugar
1/2 Cup Choco Chips


Preheat the oven to 190 deg C(375 deg F)
Sift together the flour, baking powder, cinnamon, and salt in one bowl. Add Sugar to this and mix it well with a whisk. In Another bowl take melted butter, eggs, vanilla essence, Milk and whisk it very well. Now combine the wet ingredients to the dry bowl. Add the choco chips and fold in to combine. 
Pour the batter into greased muffin tray or muffin liners.You can also sprinkle some choco chips over. Put them in the oven and bake them for 18 - 20 mins or until a toothpick inserted comes out clean.

Thursday, 31 October 2013

Feelin Bright n Happy..... Time to have a piece of Rainbow !!!!!!!

Rainbow Cupcakes

Aren't these just adorable :) For some reason I love bright Colours and believe that they add  zing to everything be it Life or Food :)
Its picture has made the page look soooo colourful. so Bright  so happy and so cheerful.
I Find these cupcakes not just lovely to look at but they taste great too. Super simple to make. When I thought of making them my only priority was I didn't want the colours to merge and give a marble cake effect. You have a look at it and can see all the colours individually. Irressistably cushiony soft hmmm....

Gets a lil messy but believe me its worth it.You can either use liquid colours or gel paste.Here ihave used liquid colours to tint the batter.

I made a plain one there can you see the corner one, yeah just wanted to see the texture of a plain one ;)

Frosting can be a buttercream frosting or whipped cream. U can tint the buttercream in rainbow shades too. I am planning to do that will share the pictures :)
 This one here is frosted with whipped cream topped with some colourful sprinkles.

Perfect for kids party, or rainbow themed parties, Ohhhh actually u just have to make them ... no reasons needed :)

Get going and make them *Do not forget to share the pictures*

The Recipe yields 12 cupcakes:

1/2 Cup butter
3/4 Cup Sugar
2 Eggs
2 tsp of Vanilla essence/ Extract
1 1/2 cups of  Flour
1 3/4 tsp baking powder
1/2 cup milk
Pre heat the oven to 180 deg C (350 deg F).
Beat the butter and Sugar together until it becomes fluffy. Beat in the eggs one at a time and beat well.Now add in the vanilla. combine the flour, baking powder well. Add these to creamed mixyure alternately along with the milk. Dry-Wet-Dry. DO not over mix the batter. Divide the batter into six bowls equally tint them with the colour and mix with a spoon.
Line your muffin tray with the liners and spoon the batter according to the colour of the rainbow.Pop it into the oven and bake it for 20-25 mins.

Thursday, 24 October 2013

Chocolate Mousse

The most decadent of desserts is here. My all time favourite chocolaty Chocolate Mousse hmmmm!!!!  Perfect on the menu when you are expecting a party or guests at home :) or even on the special day of Valentine's with your special someone. Made with simple ingredients, less efforts and lotttssss of love Voila there you are smooth, sweet , delectable dessert. Awh who doesn't love chocolate in mousse form :)

Sorry that I dont have pictures of this piece of love being made. but if you do happen to make it do share it on my blog or on

Serve it cool and garnishing is upto u. I prefer whipped cream and strawberry. Confectioners sugar is  good option too

Make it, Eat it and experience the Luxury of chocolate.

This recipe yields 5-7 serves


2/3 cup Heavy Cream
1/2 cup chopped bittersweet Chocolate
2 Egg yolks
2 Egg Whites
4 Tbsp of granulated white sugar
2 Tbsp Butter
1 tsp Espresso powder dissolved in water (optional)
1 1/2 tsp vanilla extract/ essence


Firstly Whip the heavy cream till it form stiff peaks. Set aside in the refrigerator until you need to mix it with remaining ingredients.
Melt the chopped chocolates along with a tbsp of butter. Add in the dissolved  espresso.Now in a bowl whisk together the egg yolk and sugar very well . Add the slightly cooled chocolate mixture to the yolk mixture combine well.
In a clean bowl and a very  clean beaters of the hand mixture whip the egg whites to a stiff peak.
Fold in gently whisked egg white to the chocolate mixture and then lastly fold in the whipped cream.
Pour the mixture into desired cups . cover with a cling film and refrigerate for 6-7 hrs .

Note : The no. of serves may vary depending on the cup you use to serve it. I suggest you make a batch and see . Double the recipe or half the recipe as per your requirements .Hope that helps.

The Best Brownies

When I made these everyone was so happy to eat it which made me more happy seeing all of them enjoying it. The best was when my two and half year old son and his friend were just not stopping even at the third one :) That just made my day and the first time brownie making felt the best.

The very first experience of a Brownie that I had was long back, when I had been with a friend to another friend's place and her mother had made some. I don't remember the taste though but I had liked it. I remember telling myself  that it is very similar to a chocolate cake.

Now when I  started baking, I recalled those Brownies and was going through the recipe.
What I found out was, there is something called Fudgy Brownie, Cakey Brownie and Chewy Brownie as well.It all depends on the texture and the amount of Chocolate, butter and flour.

Fudgy Brownies are the most dense because of the amount of chocolate, Chewy ones have more flour and whole eggs that  gives it a structure to set and Cakey Brownies have less butter and moist crumbs and cake like texture.

The recipe that I  am sharing here will give you Brownies that is somewhere between Fudgy and Cakey. But I can tell you  they are the Best :) The amazingly chocolaty flavour the crispy beautiful top crust. Ohhhhhhh I am in love with these lil squares :)


The recipe yields 16 Brownies


1 Cup Chocolate chopped
1/2 Cup butter
2 tbsps Cocoa Powder
1 Cup Sugar
1 tsp Vanilla essence/ Extract
3 regular sized eggs
2/3 cup All purpose Flour
1/4 tsp salt
3/4 cup choco chips (optional)


Preheat the oven to 350 deg (180deg). Melt the chocolate and a tbsp of butter from the 1/2 cup butter. Melt it in a double boiler or a microwave until smooth and shiny. If doing it in a microwave first keep it for 30 secs and take it out. give it a stir. then again keep it for 30 secs. Be careful of not burning your chocolate.

Grease an 8" X 8" square pan.Line it with parchment paper cut it 2 " extra on two sides such that the  extra width helps like a grip to take the brownie out of the pan.

Sieve the All purpose flour, cocoa powder and salt.keep aside.

Beat the butter and sugar until light and fluffy. Add in the eggs and beat the mixture really well 
(7-8 mins). Put a  tsp of Vanilla essence and the dissolved espresso beat all this well. Fold in the sifted flour. Remember Do Not Over mix. Now fold in the 3/4 of  the chocolate chips. Pour the batter into the greased pan and sprinkle the remaining chocolate chips on top.

Bake it in the oven for 30-33 mins.

Note:  Do not over bake the Brownie. Test the brownie a mintue or two before the end of baking time.
when the toothpick inserted comes out with a few moist crumbs its done.

Wednesday, 26 June 2013

Peanut butter Cupcakes

Now that I am bit by the baking bug :) I am constantly in the Baking mode. The urge to bake something every time I look at my electric mixer and the oven.

I feel it is so De stressing and hope its just a start for an amateur Baker like me. In this feeling of "lets bake something today" the question was "what???" pondering over it for some time and a glance at my kitchen...

my mind replied "Peanut Butter" and I was similing .Being a peanut butter lover (along with my husband). I had some Homemade peanut butter (will share the recipe soon) left with me.

Was wondering how do I use it other than  using it as spread and just eating it from the jar. I was thinking can I make cupcakes and there I was ready to give it a try and all the ingredients ready with me

Got started!!!
 I thought of using the same batter I use for the normal vanilla cupcakes just that I used only half the amount of butter I use and for the remaining half substituted it with Peanut butter.
I quite liked it how the results were so thought of sharing the recipe with all of you. Hope you too love them

The recipe will yield 12 cupcakes

For the Cupcakes:

1/4 cup softened butter
1/2 cup peanut butter
190 gms brown sugar (a little less than 1 cup)
2 large eggs
1 tsp Vanilla essence or extract
120 gms of Flour ( little less than a cup)
1 tsp baking powder
1/4 tsp salt
1/4 cup milk

Preheat your oven to 180 deg C that is a 350 deg F

Sieve the flour along with the baking powder and salt. keep it aside.
Take a mixing bowl and using a hand mixer cream together the softened butter and sugar until light and fluffy. Then add in the peanut butter and whisk it well too. Now add the eggs, one egg at a time and beating it well between each addition. add in the vanilla essence/ extract and whisk. Add in a third of the flour and mix it using a spatula or a wired whisk. Then add in a third of the milk and mix.Do this until all of the flour and milk is incorporated well.But do not over mix. Carefully put the mixture in the liner using an ice cream scoop or two spoon method. Each liner not to be filled more than 2/3rd . Bake it for 18-20 mins.


You can serve it with its popular accompaniment Jelly / Jam which is filled inside the cupcake or Peanut butter Frosting it is a good choice if you simply simply love peanut butter.


Tuesday, 18 June 2013

Chocolate cake with chocolate ganache

This cake was made in my initial days of baking.The ganache has not been covered on the sides properly excuse me for that. May be it is not very appealing but still this cake is special to me, saying it  *with a twinkle in the eye* :)

                 A Chocolate cake with Chocolate Ganache topped with Whipped Cream

This is a simple Chocolate cake with two layers. Filled with chocolate whipped cream.The outside of the cake is glazed with chocolate ganache.Dark chocolate I used Cadbury Bournville.It has a good taste and is easily available too.The center of the cake is decorated with small shards of white chocolate and dark chocolate.For piping I used the normal shell nozzle.

How Baking chose me

Since my school days I always loved cooking.Trying out new recipes quite often. After wedding things changed for good. my darling husband who too loves food used to enjoy something new that came out of the kitchen. That made me feel Amazing...

The only encounter with baking I had in the school days was when my mother along with my teacher (Annie Teacher) used to bake scrumptious coconut cakes. Awwhh I am missing  those. Back then I wondered can I ever bake a cake :)

After marriage we got a convection oven and my first try at baking a cake was complete disaster :(

I didn't know anything about the oven temperature and the result was a vanilla flavoured partially cooked pudding . That was quite disappointing, but it encouraged me to read a lot about baking in microwave. Seeing my interest for baking my husband got me an electric mixer (That was a boon).Finally the day came when I baked a cake n it turned out just Perfect. My happiness knew no bounds. Ahhh and now i can say that yes I am a baker :)

Every time I bake it makes me wanting to bake more. One thing that I am proud and thank my Almighty for is I learnt by making mistakes. If anything goes wrong I would tell myself I will do it again and it will be perfect next time and one day it turned PERFECT :)

Baking satisfies the creative instinct in me.  I would love to share with you all my adventures in the kitchen :)  The new recipes that I try and the results.

 Feedbacks and comments are always welcome. Hope you will find joy & inspiration here :)

Thanks for dropping by