Chocolate Brownie!

This brownie recipe will give you that crackling top and soft chewy inside. That’s what a perfect brownie is for me.

The recipe requires these ingredients that are easily available in your pantry.

  1. All purpose flour:1 cup
  2. Cocoa: 1 cup dark
  3. Castor sugar: 2 cups
  4. Oil : 3/4 cup
  5. Eggs : 4 large
  6. Baking soda: 1/2 tbsp
  7. Baking powder : 3 tbsp
  8. Vanilla essence: 1 tbsp
  9. Coffee: 1 tbsp

Preheat your oven.

Just beat the eggs first for two minutes till it doubles in size. Then beat in sugar for three minutes. Add in Vanilla and oil and beat for a minute.

Sift all the dry ingredients in a bowl and whisk once using a spatula. Please don’t overdo the batter. Add in all the wet ingredients to the dry mix and bake at 180 degrees for 35 minutes or till the skewer comes clean. Serve it hot with milk.

Pumpkin Bundt Cake with Cream Cheese Frosting!

I think this is my favourite Pumpkin Cake. Okay not to brag but the recipe worked and it came out amazing in the first go. That said if you follow my instructions to the tee which are fairly simple; you will be in demand to bake this cake again.

Ingredients list:

  1. All purpose flour: 2 cups
  2. Buttermilk :1/2 cup
  3. Sugar: 2 cups
  4. Butter Unsalted : 1/2 cup
  5. Eggs: 3
  6. Baking powder: 2 tbsp
  7. Baking soda: 1 tbsp
  8. Cinnamon powder: 1 tbsp
  9. Olive oil: 2 tbsp

Preheat your oven to 180 degrees. Grease your Bundt Pan with olive oil and dust it with flour. Keep it aside.

Use room temperature butter. Beat it with electric hand mixer for two minutes then add in sifted sugar one cup at a time and beat for five whole minutes. That’s very important. Add in buttermilk and mix once and leave it aside.

Make this puree in advance. For Pumpkin Puree take half kg pumpkin and cut and slice it into small pieces removing the outer and inner layers. Put them in a non-stick pan add in 1/4 cup of water if they are too dry and cook them on medium heat for five to eight minutes till they start to soften up but are still holding their shape. Take them off the heat and let them come down to room temperature. Blend them till they are mushy. Make sure that there is no water remaining before you blend them.

Crack your eggs in a separate bowl and beat them till they are fluffy.

Now sift in flour baking soda and baking powder along with cinnamon powder in a seperate bowl. Add in the buttermilk mix and combine. Add in the eggs and then the pumpkin puree and gently fold it in with a spatula till the mix comes together. Don’t overdo the mixing stop when the ingredients are well combined. Pour it into your Bundt Pan and bake it for 35 minutes or till the skewer comes clean. Don’t keep it in the oven for more than 3 minutes or else the cake will become dry. Let the cake cool down before demoulding it.

For Cream Cheese Frosting. Just use half a cup of Cream Cheese and 4 tablespoons of yogurt. Make sure that they are at room temperature. Mix in 4 tablespoons of powdered sugar. If you want more sweetness just add according to taste. Just use a hand whisk and whisk it to a paste.

Use a spoon and drop it from top.

For the Halloween decorations I used Cadbury silk Dairy milk and next time maybe I will use baking chocolate. This was lying in my fridge so I went with it. Use a butter paper and draw bats and spiders. I used free hand drawing. You can totally trace on the paper. Melt the chocolate using double boiler method. This way it will stay melted for long. Then use a piping bag and make a very small cut and trace with chocolate from the outside and fill in the middle. Make sure to put the paper over a tray so you can transfer the tray into the freezer for half hour for them to set. Use gloves while transferring chocolate decorations. Sprinkle some MnMs and your cake is done.

Red Currant Cake with Almonds!

This summer I got a whole bunch of Red Currants and froze them for later use. I mean if you are in India it’s not easy to get them in big quantities here since it’s not a local berry. But I love them. I did use them for my morning toasts and what was left I decided to bake a cake. This cake is again one of my experiments. I can’t wait for you guys to bake it. Do let me know how it turned out. Send me your picture and I will showcase it on my Instagram account.

I used a bit of ingredients here but they are all readily available in your fridge.

  1. Eggs: 4 large ones
  2. Butter: 2/3 cup
  3. Clarified Butter (Ghee) :4 tbsp
  4. Buttermilk: 1/2 cup plus 2 tbsp
  5. Castor sugar: 1 cup
  6. Milkmaid: 1/2 cup
  7. All purpose flour: 2 1/2 cups
  8. Baking powder: 2 tbsp
  9. Baking soda: 1/2 tbsp
  10. Lemon juice: 1 lemon small
  11. Almonds: 1 cup chopped
  12. Red Currants: 1 cup
  13. Flour: 1 tbsp for dusting

Preheat your oven to 180 degrees. Prepare a 9 inch springform pan by oiling it and dusting it with flour.

Beat butter and Ghee together for five minutes till smooth and add in sugar. Beat for another three minutes. Add in one egg a time and beat.

For fresh buttermilk take one cup of milk add in one tbsp of vinegar and let it sit for five minutes to curdle. I added milkmaid to the milk before adding in vinegar. It was only because at the last minute I decided to add in milkmaid and it was cold. But that made no difference at all. You can add in later.

Sift in all the dry ingredients and add in egg ad butter mix. Don’t over beat just take a hand whisk and fold in. Keep half cup of flour aside.

Then add in buttermilk and fold in gently. No you can add the last bit of flour. The batter will not be runny but will form ribbons. Pour only 1/4 th of it in the pan. Sprinkle a handful of red Currants over it. Then pour some more of the batter to cover them. Add in chopped almonds on top.

Bake for 30 to 35 minutes at 180 degrees. Take it out of the oven in five minutes. Don’t keep it too long in the oven once it’s done that will make the cake dry. Dust some powdered sugar.

Garnish it with fresh red Currants and enjoy with your tea and coffee.

Cherry Cheesecake

This no bake Cheesecake is my favourite so far. I love how the Cherries tasted against the soft creamy layers. And that crisp base takes it to another level. Trick to get your biscuits base that high and stay that way is very simple. We will learn that along the way now.

For the the ingredients you will need

  1. Cream Cheese: 1 box
  2. Whipping cream: 100 gm
  3. Cherries : 100 gm roughly
  4. Castor sugar : 2 tbsp
  5. Lemon juice : 1 tbsp
  6. Marie Biscuits: 2 packets
  7. Water: 1/4 cup
  8. Butter: unsalted 1/4 cup

First thing you need is to remove the seeds from the Cherries. Then place them in a pan and add in Castor sugar and lemon juice and water. Let them come to a boil. Once the cherries become soft to touch remove them from the heat and keep the pan aside. Important note never blend the cherries at this stage. They will loose all that beautiful red colour and become a murky brown.

In a 6 inch springform pan rub some butter and keep aside. Crush Marie Biscuits in a blender add in the butter when they are in powder form and blend once more so that the butter is mixed properly. Make sure the butter is melted at this stage. Use the end of a glass to press the Biscuits into an even form along the base and on the sides. Now to help maintain the sides stay on top you need to bake it for ten minutes in a preheated oven at 120 degrees.

For the cheesecake filling!

Mix cream cheese and whipping cream and castor sugar together with a spatula. Don’t overmix, we don’t want to let the air out.

Now use half of the mix into the pan and add half of the cherry compote. Then use the rest of the cream cheese mix and add the rest of the cherry compote over the top. Let it sit in the fridge overnight for it to set. Demould it the next day using a hot towel around the springform pan and open it and serve it with the juices from the compote that was left behind. This is totally optional. In case you wanted to keep some of that juice aside while making the compote.

Banana Bread with Pecans, Raisins and Chocolate Chips!

This is the best Banana bread recipe that is if you follow up with the instructions.

Ingredients list:

  1. Ripe Bananas: 4 use ones at room temperature. I prefer not to use frozen Bananas because they leave a lot of moisture and that makes the bread extra soggy.
  2. Castor sugar:1/2 cup
  3. Brown sugar:1/2 cup
  4. Cinnamon powder: 2 tbsp
  5. Baking powder: 2 tbsp
  6. Baking soda: 1 tbsp
  7. Salt: a pinch
  8. All purpose flour: 2 cup
  9. Raisins: 1/4 cup
  10. Pecans: 1/2 cup
  11. Chocolate chips: 1/2 cup
  12. Eggs: 3
  13. Olive oil: 1/2 cup
  14. Buttermilk: 1/2 cup
  15. Vanilla essence: 1 tbsp

Preheat your oven to 180 degrees. Grease your loaf pan with oil and dust it with flour. Keep aside.

Sift all the dry ingredients in a bowl. Mash the Bananas and mix one egg at a time. Mix well. Add in oil and buttermilk, Vanilla and mix. Use a spatula and fold in the wet ingredients into the dry ingredients. Don’t overmix. In the end add in Pecans and Raisins, Chocolate chips and mix. Pour the batter into the pan and bake for 30 minutes at 180 degrees or till skewer comes clean.

Coconut Trifle Pudding in Martini Glasses!

This was the last of my Diwali desserts for a reason. You can make these glasses in a jiffy. Just get the required ingredients that are available at all major stores and online apps. This recipe will make two glasses.

Ingredients list:

  1. Coconut Cream: 1 can
  2. Banana Bread: five loafs. You can use a store bought dry cake. Recipe for the Banana bread is up on the blog. You can bake this in advance and store it in airtight container.
  3. Raspberry preserve: 1/2 cup you can use a good quality jam too.
  4. Chocolate chips: white 1/2 cup
  5. Mint leaves: 4
  6. Mango preserve.
  7. Fresh Peaches and cherries. You can replace it with fresh fruit of your choice like Kiwis and fresh berries.

Take clear glasses if you don’t have Martini Glasses at home. Fill them up 1/4 th with Coconut cream then layer the banana bread. Then spread 2 tbsp raspberry preserve over it in the middle and on the outside perimeter use a spoon and generously spoon in Mango preserve. Again Fill coconut cream and repeat the process. On top layer sprinkle chocolate chips over the banana bread and just use one tbsp of coconut cream to cover the cake leaving some visible on the top. Same with raspberry and Mango preserve. Lastly decorate it with mint leaves.

Plum and Peach Hand Pies!

If you are an Indian then you know them as Gujiyas. Only these Gujiyas are filled with fruit and baked not fried.The best way to make these Hand Pies is to make the dough from scratch.For the dough:

  1. All purpose flour: 1 1/2 cups
  2. Cold butter cubed: 1/2 cup
  3. Cold water with ice cubes: 1 cup
  4. Vinegar: 1 tbsp

Take the flour and butter and blend them in a mixer. Leave some lumps of butter in there. They will melt and give it a flaky texture. Add in water two tbsp a time and use only the tips of your fingers to get the dough together. Once it starts taking shape add in vinegar. It will make it extra flaky.Don’t overdo the doughJust fold it into a ball and wrap it up in a cling film. Keep it in the fridge overnight. That is the best way to make these pies. Make the dough a night before and you will have less work to do the next day.For the filling:Take one cup of Plum and cut them into tiny pieces. Take a non stick pan and add in one cup of sugar to the plums and keep stirring till they leave their juices. Take two big peaches and cut them into thin slices. We will bake them inside the pie. Once the juices have dried

Eggless Chocolate Marble Cake with chocolate chips!

This is s new recipe that I tested only once in my kitchen. But I think it’s come out well. If you think it needs some rendition do ping me and let me know.

  1. Nestle Milmaid: 1 can
  2. Cadbury dairy milk chocolate: 120 gms
  3. Morde Chocolate chip: dark chocolate and white chocolate
  4. All purpose flour: 2 1/2 cups
  5. Sugar: 2tbsp
  6. Milk: lukewarm 1/2 cup
  7. Yogurt: 1/4 cup
  8. Vinegar 2 tbsp
  9. Vanilla essence: 1 tbsp
  10. Cocoa : 4 tbsp
  11. Olive oil: 3/4 cup

Now this is an olive oil cake and let me tell you all my cakes have olive oil. That’s why my cakes are super soft even two days later.Ensure all your ingredients are at room temperature.

Preheat your oven to 180 degrees. Mix milkmaid, olive oil and vanilla essence. Sift all the dry ingredients together. Add in sugar to the wet mix and then add in the dry ingredients with milk and Yogurt. In the end add in Vinegar to the mix. Take a seperate bowl and take out half the mix add in Cocoa to the other half. Take a 9 inch removable bottom pan grease it with oil and dust it with flour. Pour the white batter on one side and Cocoa batter on the other end. Take a spoon and make swirls. Now add in Cadbury chocolate but we need two cubes each and spread them over the batter and the using a spoon push them in. Sprinkle white and dark chocolate chips and bake it for 35 minutes or till the skewer comes clean. Don’t keep it in the oven for more than five minutes. That will make the cake dry.

Serve it with caramel sauce or chocolate ganache.

Coconut Ladoos!

I think this is the easiest recipe for making Ladoos. You will be done making them in fifteen minutes. How good is that. And best part they are so fresh and melt in your mouth Ladoos made with just three ingredients.

Pro tip- get coconut whose husk has been removed. It’s tough doing it at home. I asked my local fruit vendor who was kind enough to do that for me.

Removing the outer shell is a bit tricky. All you need to do is keep hitting it with a small hammer that will loosen up the coconut inside. Then just use a knife and push the coconut out.


  1. Coconut: 1 makes 9 Ladoos
  2. Milkmaid: 1 can
  3. Cardamom pods: 3
  4. Coconut dry powder: 1 cup

Remove the cardamom seeds from the pods and gently using a rolling pin make rough powder. Store the unused cardamom pods for use in your tea. Goes so well with these Ladoos.

Use a mixer to make grind the coconut. Cut it into tiny pieces that way it will be very easy to blend them. Don’t overdo the blending. We want it in powder form. Too much and it will go mush.

Remove it from the blender and transfer it to a deep pan. Add in 1/4th cup milkmaid. You can add according to taste. Add the powdered cardamom seeds. Put the pan on the stove at low heat and keep stirring till the mix starts to gather into a shape.

It will take 5 minutes. After that it will take another 3 minutes to get the water to dry. Don’t overdo the mix. Keep some moisture in it. The Ladoos will become dry if you overcook the mix. Test it in between your fingers. If no water comes out on pressing bu it still feels sticky then it’s done. Remove the pan from the heat.

Take some of the still hot mix in between your palm and gently roll it into a ball shape. Then roll it in the dry coconut powder. That’s easily available in grocery stores. Decorate it with cashew or nuts of your choice. Don’t store it in the fridge otherwise it will become hard. Store it at room temperature. Finish them in a day or two.

Eggless Chocolate Cake!

This recipe is very simple and doesn’t require much of beating the batter. Just using simple ingredients you can prepare the cake batter in ten minutes.

Ingredients for the cake

  1. Yogurt: 1 1/2 cup
  2. All purpose flour: 1 1/2 cups
  3. Castor Sugar: 3/4 cup
  4. Olive oil: 1/2 cup
  5. Baking powder: 1 tsp
  6. Baking soda: 1/2 tsp
  7. Vanilla essence: 1 tsp
  8. Cocoa: 1/2 cup

Preheat your oven to 180 degrees. Mix sugar and Yogurt and beat till the sugar is dissolved. Add in Baking powder and soda to the mix and let it sit for 4 minutes. The bubbles will start forming. Add in oil, vanilla essence and mix. Sieve in flour and cocoa and use a spatula to fold in the dry ingredients. Don’t overmix. If your mix is a bit thick and not of dropping consistency the add in a few tbsp of Yogurt to it. Bake for 30 to 35 minutes or till skewer comes clean. Keep in oven for five minutes and then remove.