Tuesday, December 31, 2013

Moist Eggless Butterless Carrot Cake


This Carrot Cake is one of my favorite cakes... i make this very often as its very healthy. This is a very apt snack made for an cold winter evenings... can be served warm or cold so can be made during summers and served cold also. They can even be made into muffins. The first time i made this i was really surprised to see how soft and moist it came out, till today i have the same feel every time i bake this beauty...


Maida - 3/4 cup (135 gms)
Wheat flour - 1/4 cup (35 gms)
Wheat bran - 3 tbsp (15 gms)
Grated carrot - 1/2 cup heaped
Curd - 3/4 cups (200 ml)
Olive oil - 1/4 cup (60 ml)
Milk - 2.5 tbsp
Granulated Sugar -1/2 cup (110 gms)
Vanilla essence - 1/2 tsp 
Cinnamon powder - 1/4 tsp (optional)
Baking powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt -1/4 tsp
Nuts chopped - handful 


Grate carrots finely and keep aside. Sieve maida,wheat flour with baking soda and baking powder, then add the wheat bran and set aside. In a mixing bowl add curd, sugar, milk and olive oil. Mix well until sugar completely dissolves.

Then add cinnamon powder, vanilla essence and give a quick stir. Finally fold in carrots then add maida+wheat flour mixture.

Whisk it well to form a smooth creamy flowing batter. You can fold in chopped nuts into the batter itself. I wanted to just sprinkled on the top :)  Preheat oven at 180 deg C for 10mins. Meanwhile lay butter paper inside the tin(only for the bottom)...Grease it with butter and maida.Bake the cake at the same temperature for 20-25mins or until the toothpick inserted at the center comes out clean.

Once done remove from pan and let it cool at least for an hour  in a wire rack before slicing.
The same recipe can be converted in to muffins. They will be done in 15 - 20 mins.

Stays fresh for 2 days in airtight containers at room temperature, refrigerate after that.
Serve warm to enjoy to the fullest. 

Tuesday, October 22, 2013

Chicken N Veggies In Red Wine


This was done months back and i didn't get time to post it... actually we enjoyed it alot. It is a easy, healthy and tasty dish to cook and eat. Hope you guys cook and enjoy it...


  • 2 Boneless chicken breasts
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 medium  potatoes, peeled and cut into large cubes
  • 2 bell peppers, any color, cored, seeded, and cut into 1/2-inch-wide strips
  • 1 rib celery, cut into 1-inch-long pieces
  • 2 medium carrots, sliced into 1/2-inch-thick cubes
  • 4 plum tomatoes, cut into chunks
  • 1/2 cup olives, pitted
  • 2-3 dried hot chilies
  • 1 1/2 cups red wine
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Pinch of hot red pepper flakes


Cut the veggies, marinate the chicken with salt and pepper.

In a Pan heat olive oil and once highly heated add the chicken pieces to it and let it cook for 5 - 8 mins each side.
Once done remove from heat and set it aside.

In the same pan add all the cut veggies and season with salt, pepper n dry Red chilies.
Let the veggies cook till slightly soft thats approx 5 mins.

Now add the chicken and add red wine to it and bring to boil, then lower the heat to simmer. 
Cover and cook till the chicken is thoroughly cooked thats 15 mins.

Add the chopped mint n parsley leaves to it and mix well.

Spoon it to the serving dish and drizzle with some olive oil and serve piping hot.

Thursday, October 17, 2013

Chicken In Lemon n Garlic


Hi all,
        As i was held up with few other things i was not able to post recipes recently. At last  today one of my Facebook Page liker requested me to post more post... i heartily thank her for motivating me.

Finally am back with a easy and quick chicken recipe here... it would surely be a treat for garlic flavoured chicken dishes...


4 large skinless boneless chicken breast
5 tbsp olive oil
1 medium onion finely chopped
6-8 clove garlic finely chopped
grated rind of 1 lemon chopped finely
grated rind of 1 lemon length wise
juice of 2 lemons
parsley leaves for garnish
salt n pepper to taste


Using a sharp knife, slice the chicken breasts into thin slices. Heat olive oil in a large pan, add the onions n cook for 5 mins or until soft. Add the garlic and cook for another 1 min.

Add the sliced chicken to the pan and cook for 5-10 mins, stirring from time to time, until all ingredients are lightly browned and the chicken is tender.

Add the grated lemon ring and the juice and let it bubble. At the same time scrape the sides of the pan and mix it to the bubbling juice. Season with salt and pepper and remove from heat and add the parsley.

Transfer, to serving dish. Sprinkle with lengthy  lemon rinds and some more parsley leaves. 
Serve with lemon wedges and crusty bread. Enjoy...

Please leave your comments, Love to hear from you...

Thursday, October 3, 2013

Kheema Stuffed Paratha


How thrilling it feels to have picnic with such a royal dish, which was splendidly served as a side dish to none other than the Mughal kings in the bygone era! Yes, this is the Mughlai Kheema Paratha, which is stuffed with spicy kheema filling.

Worthwhile to say, in West Bengal (India), this paratha is a part of the Bengali street food now and is relished equally among all classes of people!

The recipe does not have an “original” vegetarian version, but you can always experiment with crumbled paneer (cottage cheese) or soyabean nuggets in place of the miced meat if you are an vegetarian. But today I have used both paneer and minced meat to have a balanced diet.


onions chopped finely 1
green chilies 2 (adjust to taste)
tomato 1/2 chopped
minced meat 1 cup (any minced meat will do)
crumbled paneer 1 cup
ginger garlic paste 1 tbsp.
chili powder 1 tbsp.
turmeric powder 1 tsp
cumin powder 1 tbsp.
garam masala 1 tsp
salt to taste
coriander leaves


Add oil in a pan/kadai and sauté the onion and chili till transparent. 


Once the onions and chilies are done add the minced meat/kheema to it and let it cook for few mins.

Now add the ginger garlic paste and chopped tomatoes and cook till the tomatoes are mashed well and the raw smell of the paste has gone.

Add all the powders to this mixture and let it cook till the raw smell goes.

Add the crumbled paneer to the kheema mixture and mix well and let it blend together nicely.

Once everything is nicely blended remove it from the heat and spread it in a plate and let it cool nicely.

Once completely cooled make the kheema masala into the equal size balls.

Make the chapathi dough as usual and stuff it like below.
Make sure the dough balls and kheema balls are of the same size.

Roll it out into a roti and cook it in a hot tawa with butter or oil.
Cut it into half before serving and serve with raw onions chilies and raita.

Enjoy the royal dish...

Thursday, July 18, 2013

Red Velvet Pancake


A wonderful treat for the kids... Many of us would have tasted red velvet cake which is one of the finest and yummiest dessert. Here is the recipe for the Red Velvet Pancakes which is much easier than the cake. It will surely brighten up the morning breakfast...


1st SET

2 cups all-purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
2 tbsp. wheat germ (optional)                           
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2nd SET

1 1/2 cups buttermilk                               
2 large eggs
1/2 cup granulated sugar
2 tbsp. liquid red food color
Garnish (optional)
icing sugar to sprinkle
whipped cream
Mix the 1 set ingredients in a large mixing bowl.

Mix the 2nd set ingredients together and whisk well till everything is blended nicely.

Now mix the 1st set ingredients and 2nd set ingredients together and combine both.
Heat an skillet and pour a ladle of batter on to the hot skillet.
Wait for the bubbles to appear.

Now its time to flip it to the other side.
Once done remove from heat and serve with whipped cream and icing sugar sprinkled.
* Never beat the pancake mixture till smooth. it has to have small lumps which help to bubble up while cooking.
* Always try to add the wheat germ to all possible dishes, it not only gives taste but also contains lots of fiber, folic acid and vitamin E.

Thursday, July 11, 2013

Pickled Chilli


Hi all,
       Am back here to share one of my favorite recipe... I love spicy food a lot and especially the pickled chili which the best best pair for a curd rice, even this goes well with any salad or sandwich for a person who likes anything spicy. Here comes the recipe for pickled chili...


chili as requires
1 3/4 cups white vinegar
1 large clove garlic
1 teaspoon kosher salt
1/8 teaspoon turmeric


Wash the chili's and cut them into thick pieces.

Mix vinegar, salt and turmeric in a small saucepan and slowly heat to near boiling, this is the brine.

Place the chili rings and garlic into a glass jar with lid.
Pour the brine over the chili rings in the bottle.

Let this cool for sometime then close the lid tight and place it in the refrigerator.
Use anytime after 2 days from preparation.