Ingredients :

Curd/Yoghurt- 1 cup

Chilli powder- 1/4 tsp

Pounded garlic- 2 cloves

Cumin powder- 1/4 tsp

Salt to taste

Few coriander leaves


  1. Strain the curd and make hung curd out of it.
  2. Mix garlic, chili powder, cumin powder and salt to the yoghurt.
  3. Finally top the yoghurt dip with some coriander leaves and some lightly grated carrot.
  4. This dip can be used with your favorite nachos or as a part of the savory tarts, as you like.





All purpose flour- 1 cup

Whole wheat flour- 1 cup

Caster sugar- 1 cup

Oil- 1/3 cup

Orange zest- 2 tbsp

Orange juice – 1/2 cup

Walnuts- 1/2 cup

Vanilla essence- 1 tsp

Buttermilk- 1/2 cup

Baking soda- 1 1/4 tsp

Salt- 1/8 tsp


  1. Preheat your oven to 180C and line your loaf pan.
  2. Chop the walnuts roughly, toss them in some flour and set aside.
  3. Mix the flours, sugar, soda and salt in a bowl. Keep aside.
  4. Take another bowl. Add oil,buttermilk, juice, zest and vanilla essence.
  5. Add the dry ingredients to the wet ones and combine well. Do not over mix. Fold in the walnuts to the cake. Bake at 180C for about 35-40 mins, more or less depending upon your oven, until the top turns golden and the toothpick test comes clean. Let the cake cool in the oven for about 10 minutes before you take it out.


Quick tips/Suggestions:

  1. You can add zest of one more orange to get a strong flavour of orange.
  2. You can replace the whole wheat flour with all purpose flour as well. In that case the quantity in total would be one and a half cup. I haven’t tried a complete flour version of this cake. So if you do so, let me know how it went.
  3. You can really play along with this cake by adding dates and almond flakes as well.




Vanilla Ice-cream (find my recipe here)

Oreo chunks- about 3/4 cup

For the caramel sauce

Granulated sugar- 1 cup

Cream – 1/2 cup

Sea salt (be generous)- 2 tsp

Softened butter- 6 tbsp


  1. Let’s prepare the caramel sauce first. Take a deep saucepan, add the sugar to it, and let it melt on low heat until it turns into a nice deep amber color. Keep stirring in between.
  2. While the sugar has melted, add the softened butter at this stage. The sugar might splatter but thats okay. Be careful. Let them combine a little and then you can add the cream.
  3. At this stage, the caramel composition will turn completely. Make sure you don’t burn yourself. As soon as you put the cream, increase the heat to high, boil for a minute and keep stirring alongside.
  4. After a minute, add the sea salt to the caramel and mix it in. The above said quantity worked just fine for my taste buds. You can taste the caramel, and increase/decrease the quantity accordingly. Store it once it cools down, in a refrigerator and it does not go bad for weeks.
  5. As for the ice cream, You can go through the step by step procedure of making the No Churn Vanilla Ice cream here. Simply add chopped oreos at the assembling stage.
  6. Transfer the ice cream to a rectangular pan, drizzle some caramel sauce (you just made it) on top, make some fun swirls in the ice cream, and let it freeze for at least 6 hour or overnight.
  7. Scoop out the ice cream the next day onto your favorite cones, and relish this beauty! You can also drizzle some more caramel sauce on the top, if you like.

Quick tips/Suggestions:

  1. The caramel sauce is a super easy ingredient to make and even super delicious for your taste buds. Only, be careful while you make it and yes, do NOT underestimate the heat and dynamics of a caramelizing sugar.
  2. Always store the sauce in the refrigerator, packed well. Use it for any dessert topping and you won’t be disappointed.
  3. The reason for the salt in the sauce is because caramelized sugar is way too sweet. Salt prevents the extra sweetening of the sugar as well as acts as a preservative. Also, in absence of sea salt (although i highly recommend it), you can add 1 tsp of table salt as an option.




Softened Butter (unsalted)- 100 gms

All purpose flour- 1 cup

Salt- 1/8 tsp

Sugar- 1/2 cup

Cocoa powder – 1/4 cup

Nutella- as much as you like 😉


  1. Take a bowl and sift the flour and cocoa powder together.
  2. Take another bowl, add the sugar, butter and salt. Using an electric mixer, Beat the butter, salt and sugar together.
  3. Add the flour mixture to the sugar mixture and beat until the dough comes together well. Fold in the cashews to this mixture.
  4. Refrigerate this dough for about 15 minutes. Make small dough balls and place them on a baking tray lined with parchment paper.
  5. Bake these cookies for about 10 minute, pull the tray out, and press the center top of the cookie with your thumb to make impressions. Once done, put the baking tray back in and bake the batch for another 10 minutes until the cookie seem done.
  6. Let the cookies cool down on the rack for about 10- 15 minutes. Pop some nutella into the popped up cookie center.


Quick tips/Suggestions:

  1. You can also drizzle some dark chocolate/white chocolate ganache on the cookies.
  2. If you do not want the cookies to have a crunchy flavor, you can opt out of the cashews from the recipe.
  3. I have used confectioners sugar for this recipe, you can use caster sugar too.
  4. And yes, refrigerating the dough is important.





Sugar- 2 cups

Salt- 1/2 tsp

Cornstarch- 2tbsps


  1. Grease a non stick sheet pan nicely and keep aside.
  2. Take a deep saucepan and while on medium heat, add the sugar. Stir over the same heat until it dissolves and becomes syrup. Make sure not to burn the sugar.
  3. Keep on stirring thick until the color becomes amber and the consistency gets better.
  4. Pour this on the sheet pan, spread using a knife and let it sit for about 20-30 minutes until dry.
  5. After it has dried, break this sheet by tapping the sheet pan yielding to small caramel pieces.
  6. Blend these caramel pieces into a food processor until the texture becomes sugar like. At this stage, add the cornstarch along with the salt to the sugar and blend again.
  7. Keep blending until the sugar becomes superfine and has a soft texture.
  8. And done, your caramel sugar is ready! Store it in an air tight container and it won’t go bad. You can use this for your puddings, pies and many desserts. I use it for my latte and it yields an absolutely delicious flavor and aroma to it.

Quick tips/ suggestions:

  1. The reason for adding cornstarch is to make sure the sugar remains dry. Although you may or may not add the salt.
  2. You can run your fingers through the final processed sugar to check for lumps and see if the texture is well done.
  3. This sugar also goes really well for frostings over cakes and cupcakes.




Whole wheat flour- 1 cup

Oil- 1/4 cup+2tbsp

Caster Sugar- 1/4 cup

Honey- 1/4 cup

Vanilla Extract- 1 tsp

Baking powder- 1tsp

Baking soda- 1/2 tsp

Salt- 1/4 tsp

Almonds(copped/flakes)- 1/2 cup


  1. Preheat your oven to 180C. Line your baking tray with a cookie sheet.
  2. Take a bowl. Add the flour to it, and subsequently mix all the dry ingredients to it.
  3. Take another bowl. Add the oil, mix in the vanilla and the honey.
  4. Fold the dry ingredients to the wet ones and mix until it forms a nicely combined dough. Knead it well.
  5. Fold in the chopped almonds/flakes and wrap the dough in a cling wrap. Refrigerate for about 30 mins.
  6. Once the dough has chilled enough, knead it once and form small balls from the dough. Place them on the baking tray and press a little using your hand.
  7. Bake these cookies for about 15 minutes or until the edges get brown.
  8. Allow the cookies to stay in the oven for about 10 – 15 minutes before you take them out.


Quick tips/Suggestions:

  1. A good way to find out if the cookies are done is the color and texture of the cookie, a good brown and a hard center tells that the cookie is done.
  2. Prefer to use a cookie sheet on the baking tray rather than keeping the cookie balls straight away on the tray.
  3. Knead your dough well. And you must refrigerate the cookie batter. It is really important that you do it.





For the tart shells

All purpose flour-  1 1/4 cup

Butter (softened)- 1/2 cup

Caster sugar- 5 tbsp

For the filling

Honey – 1/4 cup

Apples(peeled, cored and cubed)- 2 no.

Cinnamon powder – 1 tsp

Apples (thin sliced)- 2 no.


  1. For the tart shells, Beat the butter and sugar well. Once beaten, slowly add the flour to his mixture until it begins to form into a dough.
  2. Grease a 9” tart base with butter and transfer the dough onto it. Press the dough onto the bottom and evenly spread the dough to the sides of the tart pan. Use your fingers to firmly spread it to the edges.
  3. Refrigerate for about 35-40 minutes so that the dough comes together.
  4. Once the tart shell has chilled enough, take it out of the refrigerator, prick using a fork, and bake this tart shell into a preheated oven at 180C for around 12-15 minutes until the shell is golden brown.
  5. Until this bakes, we can prepare the filling for the tart. Cook the cubed apples, cinnamon powder and honey in a saucepan over medium heat. Cook until apples are completely tender.
  6. Once the tart shell has baked, pour this filling on the tart. Arrange the thin apple slices on the top. Give it a light honey glaze using a brush and let it bake again for about 15 minutes at 180C.

Quick tips/Suggestions:

  1. As I always specify, you must refrigerate the dough well. It can get very tempting for you to NOT do this step. But yes, you must!
  2. Make sure the apple slices are thin, place them in circular motion starting from the edges to the center, making a flower pattern.
  3. I would suggest you to try both the maple and honey versions of the tart in order to experiences the taste variations. You can also brush the tart again with honey/maple syrup once its baked.





For the cake

All purpose flour- 1 1/2 cup

Baking powder- 1 tsp

Baking Soda- 1/2 tsp

Oil- 3/4 cup

Lemon zest – 2 tsp

Vanilla extract -1/2 tsp

Lemon juice- 5 tbsp

Caster sugar- 1 1/2 cup

Milk- 1/2 cup

Yoghurt- 1 cup

Vinegar- 1 tsp

Salt- a pinch

Fresh Blueberries- handful

For the Cream Cheese Frosting

Cream cheese- 1 cup

Softened butter- 1/2 cup

Vanilla extract- 1tsp

Icing sugar- 1 1/2 cup


  1. Take a bowl. Sift the dry ingredients i.e flour, baking powder, baking soda, lemon zest and salt.
  2. Take another bowl and cream the sugar and oil together. Add the yoghurt, vanilla extract and Lemon juice. Combine well, and don’t over mix.
  3. Preheat the oven to 180C alongside.
  4. Add the dry ingredients to the wet ones alternating with milk and vinegar. Only mix until well combined.
  5. Grease a 9″ baking dish with some melted butter, apply parchment paper and transfer the batter to this mould. Bake for about 35-40 mins or until the toothpick test comes clean.
  6. Once the cake is done, let it cool down before you de-mould it. Until then, let’s prepare the cream cheese frosting.
  7. Take a bowl, add the butter and beat until light and fluffy. Add the cream cheese and vanilla to it. Beat on medium to high speed, adding sugar alongside for about 2-3 minutes until the frosting comes along.
  8. Spread the cream cheese frosting over the lemon cake, garnish with some fresh blueberries and you’re done.

Quick tips/Suggestions:

  1. You can use the Philadelphia cream cheese or Dlecta as per your choice. Both work well. Use it at room temperature.
  2. I have used unsalted butter for the frosting, but you can use the regular Amul as well. It is widely available at all stores.
  3. Do not over mix the ingredients of the cake. Combine only until well done.






Bottle guard (peeled and grated)- 1 no.

Milk- 1 litre

Sugar – 1/2 cup + 2 tbsp

Ghee- 2 tbsp

Green cardamom powder- 1 tsp

Zafran/Saffron – a pinch

Cold milk- 2 tbsp

Dried nuts (chopped)- 1/8 cup


  1. Take a deep bottomed pan and add milk to it. Heat it until it comes to a boil.
  2. Add the grated bottle guard and cook until it gets tender and the mixture also thickens.
  3. Add sugar alongside. Keep stirring continuously and make sure it dissolves well into the mixture.
  4. In a small bowl, take the cold milk and add the saffron to it.
  5. Add the cardamom powder and saffron powder + milk mixture to the halwa mixture in the pan. Let it cook for a minute or so.
  6. While the mixture cooks, take another small pan, add the mixed dried nuts and the ghee, toss it until its lightly brown, and add this to the halwa in the other pan.
  7. Give it a soft mix and done, your Zafrani Halwa is ready! Serve hot.

Quick tips/Suggestions:

  1. Just be patient. You will need that while the bottle guard comes along.
  2. Use a generous pinch of saffron, because it’s the Zafran that makes the halwa look what it is.
  3. It is totally optional to sautè the dried nuts. I do that because it adds a certain crunch to the halwa. But you can leave it out if yo want




Carrots(blanched) – 1/4 cup
Broccoli(blanched) – 1/4 cup
Baby corn(boiled) – 1/4 cup
Bell peppers- 1/4 cup
Tofu – 1/4 cup
Quinoa: 1/4 cup
Salt: to taste
Pepper: to taste
Mixed Italian herbs – to taste
Oil/Spray Oil


1. Take a grill pan. Add oil and heat it on medium heat. Grill the broccoli,carrots,bell pepper,baby corn and tofu Paneer one by one. Season them individually with salt and pepper and some mixed herbs.
2. Take another pan, add the water. Let it boil. Add the quinoa and let it cook on simmer just as you cook rice. Add salt and oil.
3. Now it’s time to assemble. Arrange the char grilled veggies one by one and sprinkle some parsley on the top. Drizzle the juice of one lemon on top of the budhdha bowl and enjoy!

Quick tips/Suggestions:

Honestly, the only tip for making this bowl is the BLANCHING technique. Blanching helps preserve the color and texture of the ingredient in all its goodness and the correct way of doing it is to briefly bowl the vegetable and then plunge them into ice water. The grilling is what gets every ingredient its actually taste, so make sure you grill at medium heat only to smoke it a little. And yes, you can brush some butter while grilling as well.





Unsalted butter (softened) – 1 cup

Pure vanilla extract- 2 tsps

Almond extract- 1 tsp

Milk- 2tbsp to 1/2 cup

Salt- a pinch

Confectioners sugar- 3-4 cups


  1. Beat the butter on medium high until light and fluffy. It takes you about 2 minutes.
  2. Add the vanilla extract and almond extract and beat on low speed.
  3. With the mixer on low speed, add the sugar, salt, milk and whip it for good 3-4 minutes.
  4. And you’re done with the buttercream icing.

Quick tips/Suggestions:

  1. Keep scraping the sides of the bowl while the mixer is on.
  2. If the buttercream seems thick, you can add more milk. Start with 2 tbsp and you can add upto 1/2 a cup depending upon the consistency you desire for the buttercream.
  3. And alternatively, you can replace milk with whipped cream also.
  4. You can also do the whole buttercream into a one bowl thing, by adding everything into a bowl and beating it for good 5-7 minutes. Yields the same results.
  5. The sugar requirement for the recipe is totally onto your taste. You can add anything ranging from 4 cups to 8 cups.





Frozen bananas (overnight)- 3 no.

Pistachios (roasted and chopped)- 2 tbsp

Plant Milk/Almond milk- 3 tbsp


  1. Add the frozen bananas, almond milk and pistachios. Blend well using a blender/processor. And done, you’re nice cream is ready. You can have it right away or store it in a loaf pan, freeze a bit more and have it later. Enjoy!

Quick tips/Suggestions:

  1. My personal tip for freezing bananas is to peel them, cut into two parts and add them to a zip lock bag, and freeze overnight. It yields the most amazing texture. Also, don’t get scared if your bananas make one hell of a noise in the blender. Because I am warning you, that they will 😉 But hey, totally worth it!
  2. This nice cream is a vegan recipe, hence the almond milk. You can use plant milk or cashew milk for it.
  3. Fitness lovers can also add protein powder to this recipe. It gives a beautiful look and flavor to it.
  4. This recipe is an adaptation from my matcha ice cream (recipe coming soon), so you can also add matcha powder to this. I added cinnamon powder once and it tasted splendid. So the deal is, to keep experimenting, as I always say.





Whole milk (full fat)- 1/2 cup

Yoghurt (unflavoured,full fat)- 2 cups

Sugar/Honey- 1/4 cup

Ice cubes

Mango (square diced)- 1 no.

Rose water- 1/2 tsp

Pistachios- 2-3 no.


  1. Take a blender, add the yoghurt, milk, ice cubes, sugar, rose water, and diced mango to it. Blend until smooth like texture with no lumps remaining.
  2. Pour into your favorite mason jars, top it with some chopped pistachios and enjoy!


Quick tips/Suggestions:

  1. Additionally you can also add 1/2 tsp of vanilla extract to this for enhanced flavor.
  2. You can swirl some cream on top of the lassi for the authentic taste of lassi.






Rolled oats – 40gms
Slim Milk -1 +1/2cup
Honey/Stevia – 2 tbsp
Banana – 70 gms
Mango (chopped to cubes) – 70gms
Cinnamon – 1 tsp
Almonds – 4 to 5
Walnuts – 4 to 5
Pistachios – 4 to 5


1. Take a pan, add milk and get it to boil. Add the rolled oats and half of the stevia, cook until simmer.
2. Once done, let it cool for about 5-10 minutes. Transfer to a bowl, line the sliced banana on one end, and cubed mangoes on the other.
3. Sprinkle chopped almonds, walnuts and pistachios on the bowl. Drizzle the remaining stevia on the bowl along with the cinnamon powder.
4. Enjoy your loaded fibre bowl to give you a powerpacked punch of energy for the day.

Quick tips/Suggestions:

1. You can also chill the oats once they are ready if you want to serve a cold bowl.
2. You can also add a tbsp of almond or peanut butter for enhanced taste. I did that for myself.
3. You can also add fruits like lychee, kiwi,apple to the bowl as per your preferences. Quantity for the fruits will be the same.






Butter cubes- 100 gms

All purpose flour- 1/2 cup +2 tbsp

Caster sugar- 1 cup

Cocoa powder- 3 tbsp

Baking powder- 1 tsp

Walnuts and almonds- 1/2 cup

Dark chocolate- 200 gms

Eggs- 2



  1. Preheat your oven to 180C and grease a square pan. An 8” would do just fine.
  2. Take a sauce pan, and melt the chocolate and butter over low heat. Keep it aside to cool.
  3. Take a bowl. Add the flour to it, and mix the baking powder and cocoa powder to it.
  4. Take another bowl, add the sugar to it. Mix the eggs, one at a time, using a blender and keep adding the chocolate mixture alongside.
  5. Fold the flour mixture to the sugar+eggs mixture nicely. Do not over mix.
  6. Lastly, add the coarsely chopped walnuts and almonds to the batter and fold using a spatula.
  7. Transfer this batter to the baking dish and bake for 30-35 minutes, less or more depending upon your oven, at 180c.
  8. Once the brownies are baked, let them cool for about 20 minutes before you cut them. Scoop out the Nutella and spread it over the brownies evenly, and once that it done, your brownies are ready to be sliced.
  9. Enjoy your warm and fudgy brownies with a scoop of vanilla ice cream and an expresso drizzle if you like.
  10. Enjoy!


Quick tips/Suggestions:

  1. If you don’t consume eggs, then replace the eggs in this recipe with yoghurt. It takes about 1 cup of yoghurt.
  2. You can also fold in dark chocolate chunks if you want a rich chocolate flavor. It really adds the edge.
  3. Lastly, if you don’t want to add walnuts, you can replace them with pecans or almonds as well.






Condensed milk- 1 can (14 ounces)

Heavy whipping cream (chilled) – 2 cups

Pure Vanilla extract- 2 tsp

Bourbon (optional) – 1 tsp


  1. Take a deep bowl, add the condensed milk, vanilla extract and bourbon (if desired). Blend using a stand mixer or a hand mixer until the batter comes together nicely. It takes about 3 minutes.
  2. In another bowl, take the whipping cream and beat this mixture until soft peaks. take about 3-4 minutes.
  3. Now gently fold the whipping cream with the condensed milk mixture using a spatula. Transfer this batter to a loaf pan and refrigerate until firm. Takes about 6 hours to overnight.
  4. Your vanilla no churn ice-cream is ready!


Quick tips/Suggestions:

  1. If your whipping cream is unsweetened, then you can add about 1/3 cup of confectioners sugar to it and whip. And if you’re using sweetened whipping cream, and still prefer a very light taste of sugar, you can add half a can of the milk to it. Totally your call! 🙂
  2. Use a vanilla extract and not essence. If you have vanilla bean available with you, you can use that too.
  3. You can top this ice cream with a lot of toppings. A lot of people like sprinkles and chips. I did mine with a light chocolate powder and it tasted delicious!





Rice- 50 gms

Milk-1 litre

Cardamom powder- 1 1/2 tsp

Sugar- 1 cup

Ghee- 50 ml

Choice of dried nuts-Cashews, almonds, Raisins, pistachios.


  1. Wash the rice really well and soak in water for two hours.
  2. Take a deep, heavy bottomed saucepan, boil milk in it. Add the rice and cook them until soft and mushy. Keep stirring alongside so that the milk consistency improves.
  3. Once the rice is tender, add the sugar and make sure it dissolves well. Also, add the cardamom powder at this stage and stir again.
  4. While the sugar incorporates with the rice, take another pan, and add ghee to it. Once the ghee is hot, add the dried nuts of your choice and sauce them until they are slightly golden and release a beautiful aroma.
  5. Finally, pour this mixture on the rice, and serve hot or cold as per your taste buds!


Quick tips/Suggestions:

  1. You can also use slim milk for this recipe. Although full fat milk yields thicker results.
  2. You can also use jaggery for this recipe. Simply boil grated jaggery by adding little water to it to low heat until jaggery melts. Filter this syrup to remove the debris. Cool this mixture before adding this to the payasam else it will curdle.





Raw green mangoes- 500 gms

Salt- to taste

Black salt- 1/4 tsp

Sugar- 1 cup plus 2 tbsp

Water- 2 litres

Blackpepper powder- 1/2 tsp

Red chilli powder- 1/2 tsp

Jeera powder- 1 tbsp

Ice cubes- 3-4 no.

Cold water- one glass

Fresh mint leaves- 4-5 no.


  1. Take a heavy bottomed pan. Add water, raw mangoes, salt, black salt, black pepper, red chilli powder, jeera powder and the sugar to it. Bring the whole mixture to a boil while you stir along.
  2. You will see that the mangoes have started releasing pulp and are extremely tender.   Let it cool down completely before you head over to the next step.
  3. Take out the mango seed from the mixture and blend the rest of the mixture into a fine puree.
  4. This puree is now your mango pan concentrate. When you wish to make a glass of mango panna, simply add 2-3 tbsp of this concentrate to a glass, add some fresh mint leaves, some ice cubes topped with cold water.
  5. Enjoy this refreshing drink for the season. You can store up the mango panna into a container for over a week in the refrigerator.


Quick tips/Suggestions:

  1. Use raw green mangoes for this recipe only. Yellow mangoes won’t work for this recipe.
  2. You can add more sugar if you require more sweetness to the drink while the mixture boils.
  3. You can also filter the puree if you like it that way, which isnt really required though.




Flour- 235 gms

Baking soda- 1/2 tsp

Butter- 150 gms (salted)

Caster sugar-120 gms

Dried Cranberries- 100 gms


  1. Preheat the oven to 180C for about 15 minutes.
  2. Using a stand mixer or a hand mixer with the paddle attachment, beat the butter and the sugar until its light and fluffy and the color changes.
  3. In another bowl, add the flour and mix the baking soda to it.
  4. Add the flour mixture to the butter batter and blend it well. You will see that the dry mixture starts to come together and form a nice dough.
  5. At this point, turn the mixer speed to the lowest and add the cranberries to it. You can also chose to fold in the cranberries using a spatula or even your hand.
  6. Cookie dough is ready. Refrigerate the dough for about 5-10 minutes to chill.
  7. After the dough is chilled enough, make small round shaped balls and place them on the baking tray and press a little.
  8. Sprinkle some caster sugar on the dough balls before they enter the oven. You can do this after the baking as well.
  9. Bake the cookie dough for about 15 minutes at 180C or until the cookies bake a nice brown.
  10. Enjoy with your favorite cup of tea or coffee!


Quick tips/Suggestions:

  1. You can also use dried blueberries or choco-chip with this recipe. Works equally well.
  2. If in case you are using frozen berries, heat them in the oven for about 5 minutes and they are good to use.
  3. A good way to find out if the cookies are done is the color and texture of the cookie, a good brown and a hard center tells that the cookie is done.



Ingredients :

Refined oil- 200 gms

Khoya-300 gms approx

All purpose flour- 3tbsp


Water- half a litre

Saffron -1/4tsp


  1. Take a bowl. Add khoya and flour to it. Mix it extremely well so that the khoya and flour are well blended. Make round shaped balls out of the batter.
  2. On the other hand, lets prepare the sugar syrup. Boil the water, add the sugar to it. Once the sugar has completely dissolved and the consistency is even, add saffron to it.
  3. Until the sugar syrup cools down a bit, heat the refined oil in a deep pan and deep fry the khoya balls until nicely brown.
  4. Dip the fried balls into the sugar solution, and done.
  5. Take them out, top them with a few pistachios and serve hot!


Quick tips/suggestions:

  1. Use the khoya on room temperature and mix with the flour really well. Knead the batter until its smooth. You can add 1 tsp at a time until it gets together and the batter consistency should be such that you’re able to roll it out with your palms
  2. Apply melted ghee on both hands while making to dough ball to ensure that its crack free. Be gentle!
  3. Make sure that the oil is sufficiently hot. If the oil is too hot, the color will change too soon while the contents might not be cooked. A good idea is to heat the oil well, and still fry the balls at simmer mode.
  4. Lastly, do not stir the balls too often while frying else they will have a crack.




Heavy cream- 1 cup

Mangoes- 2-3 (Chopped and pureed)

Mint leaves- 5-6


  1. Take a bowl. Transfer the cream into it. Refrigerate for 15 mins and use a mixer to blend it until it leaves firm soft peaks behind.
  2. Use a spatula to evenly fold the mango puree into the cream. Don’t over mix.
  3. Transfer the mousse into your favorite serving glasses or jars. Top it with a few mint leaves.
  4. Refrigerate for about 3 hours and you’re  good to serve. Enjoy!


Quick tips/Suggestions:

Its quite a simple recipe, but you can also add crushed biscuit half way in the middle of the serving glass/jar in order to have a crunchier taste to the mousse. That’s a totally different version for a mousse. And yes,You can also top the mousse with your favorite berries.





For the cake-

All purpose flour (Maida)- 1+1/2 cups

Baking powder-1tsp

Baking soda-1/2tsp

Cocoa powder -3/4 cups

Oil-3/4 cup

Yoghurt- 1 cup

Milk- 1/2 cup

Sugar- 1+1/4cups

Vanilla extract – 1tsp

White Vinegar- 1tsp

A pinch of salt

For the frosting-

Softened butter-1/3cup

Cocoa powder-2/3cup

Milk- 1/3cup

Vanilla extract- 1 tsp

Powdered icing sugar- 2-2/3cups


1. Take a bowl. Sift flour and cocoa powder. Add baking powder, baking soda and salt to it.

2. Whisk the oil and sugar together in another bowl until the sugar dissolves. Preheat the oven to 180C alongside.

3. Add the yoghurt to the oil+sugar mixture and beat on low speed as you add the vanilla extract as well.

4. Now add the flour mixture to the wet ingredients, keep alternating with milk and vinegar and always end with the flour mixture.

5. Make sure the batter is well combined. Do not over beat it.

6. Grease a 9″ baking dish with some melted butter, apply parchment paper and transfer the batter to this mould. Bake for about 35 mins or until the toothpick test comes clean.

7. For the frosting, beat the softened butter and cocoa powder with an electric mixer. Add the milk and vanilla alternatively with powdered sugar and keep mixing until you get a creamy texture to the batter.

8. Once the cake cools down, cut into two halves. Place one half of it and apply frosting over the cake. Place the second half and repeat the frosting again over it and spread it evenly. You can top the cake with your favourite toppings, such as fresh strawberries, cherries,chocolate sprinkles or almond flakes.

9. Refrigerate for about an hour until the cake is firm and enjoy!


Quick tips/suggestions:

1. Don’t use the Cadbury drinking cocoa powder because it’s really extra sweet and dense. You can use Weikfield or Hershey’s. I have used Hershey’s for this cake.

2. The bake timings for the cake really depend on your oven. For some it might be done in less than 35 as well. While talking about baking time, ‘Understand your oven’, is the best tip from my side.

3. Be patient while your baking creates magic. Don’t be extra curious and open the oven door again and again. The external air hampers the heat of the oven resulting in flat cakes.




Apples- 2

Maple syrup- 2tbsp

Cinnamon powder-1tsp

Nutmeg-1 tsp

Frozen yoghurt-2-3 scoops

Dried nuts- as per taste


  1. Preheat the oven to 200C.
  2. Take both the apples, peel them off, use a melon baller to scrape out the center of the apple halves.
  3. Now use a sharp knife to make vertical cuts to the apples without cutting through the apple halves, till all the way down. If you need help, keep two chopsticks on the two ends of the apple halves to make an estimate on the cut.
  4. Take another bowl, add the maple syrup to it. Mix in the nutmeg and cinnamon powder well enough.
  5. Shift the apples to a baking dish. Coat these apples with the maple syrup mixture and slide well in between the cuts also.
  6. Bake this dish for about 30-35 minutes until the apples get tender and the color changes to a beautiful cinnamon brown.
  7. Take out the apple, top it with your favorite flavor of frozen yoghurt.
  8. Garnish with pistachios or any other dried nuts of your choice.
  9. Serve immediately and enjoy the delicious taste!

Quick tips/suggestions:

  1. You can replace the yoghurt with your favorite flavor of ice cream as well. Yoghurt is definitely a healthier option though.
  2. You can also add lime juice to the maple syrup to give it a kick of taste.
  3. You can double coat the apples in the middle of baking process halfway for more sweetness. Especially for the sweet-tooth kind of people.





Tart Shells

Flour- 1 and a quarter cup

Caster Sugar- 4tbsp

Regular Softened butter- About half a cup


Whipped cream- half cup

Cream cheese- 1 cup

Icing sugar-3tbsp

Vanilla extract-1/2tsp

Cardamom powder-1/2tsp

Mangoes- two to three (cut into thin slices)

Chopped Pistachios- 1-2tbsp



  1. Lets prepare the tart shell first. Beat the butter and sugar well. Once beaten, slowly add the flour to his mixture until it begins to form into a dough.
  2. Grease a 9” tart base with butter and transfer the dough onto it. Press the dough into the bottom and evenly spread the dough to the sides of the tart pan. Use your fingers to firmly spread it to the edges.
  3. Refrigerate for about 35-40 minutes so that the dough comes together.
  4. Once the tart shell has chilled enough, take it out of the refrigerator, prick the bottom using a fork, and bake this shell into a preheated oven at 180C for around 15-18 minutes until the shell is golden brown.
  5. Once baked, take it out and let it cool. Do not hurry at this step. Let the shell cool completely or else you will have a crack in it.
  6. While the tart shell cools down, you can prepare the filling of the tart. Beat the cream cheese, sugar, vanilla extract and cardamom powder together until a soft texture arrives.
  7. Carefully fold the whipped cream into the cream cheese using a spatula. Be careful to not over fold it else the cream cheese will split.
  8. Transfer this filing onto the cooled tart shell and spread it evenly. Start arranging the mango slices on the top of this filling starting from the edges and slowly progressing towards the center.
  9. Top the mangoes with some crushed pistachios and refrigerate for about 1-2 hours.
  10. Serve this mango cream cheese tart chilled.

Quick tips/suggestions:

  1. You can use the Dlecta or Britannia cream cheese. Even the Philadelphia cream cheese works great, just that its a little expensive. I have used Dlecta for this one.
  2. Be extra careful while you are working with the tart shell. Make sure to not break it.
  3. This recipe comes out best with the best qualities mangoes used in it. So make sure you use the best mangoes to get the best version of the tart. The taste of the cream cheese and the sweetness of the mangoes is what balances the flavor and makes it extra DELISH!








Baking powder-1.5tsp

Baking soda-1/2 tsp


Walnuts- 5-6

Cashews- 5-6

Almonds- 5-6

Raisins- 5-6

Cranberries- 8-10

Cinnamon powder- 1/2tsp

Orange zest- 1tsp

Nutmeg- a pinch


  1. Take oil in a bowl. Add sugar and blend it well using a hand mixer or a stand mixer.
  2. Take another bowl and add flour to it. Add the baking powder and baking soda to it and mix it with a spoon.
  3. Add the dry mixture to the oil+sugar mixture and keep adding milk alongside. Beat it well for about 2-3 minutes.
  4. On the other side mix all the hearty ingredients together: walnuts, raisins, almonds, cashews,cranberries,cinnamon powder orange zest and nutmeg.
  5. Keep the batter consistency to be thick. Shift the batter to a greased bundt mould. Top it with more dry mixture of walnuts, almonds etc as per your liking.
  6. Bake it in a preheated oven at 180C for about 30-35 mins or until the toothpick test comes clean.
  7. Let the cake cool down, drizzle some sugar on top of it and enjoy it with your favorite hot beverage.

Quick tips/suggestions:

  1. Prefer using oil over butter, because the oil version turns out better.
  2. You can also add ingredients like cherries,blueberries, apples etc.
  3. Always preheat your oven well according to the specifications and usage of your oven.
  4. You can also glaze the top of the cake with melted white chocolate.



%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close