Thursday, April 17, 2014

Peanut Butter Stuffed French Toast


Very rich, moist and tasty breakfast... Today morning when i woke up i felt very hungry but bored to eat regular toast with peanut butter, and i was about to make french toast for a long time but some what i kept skipping it, so today i just combined both and came out with this...


Bread (brown/white) 4 slices
Milk 1/4 cup
Eggs 2
Peanut Butter 2 tbsp
Sugar to taste
vanilla Essence 1 tsp


Mix the eggs, sugar, milk and vanilla essence together till blended.

Spread the peanut butter on the bread slices and sandwich them together.

Place the sandwiched bread slices in the egg mixture and let them sit in it for atleast 2 mins on each side.

Heat a nonstick pan and place the egg soaked bread slices in the pan and roast them till nicely golden browned on both side.

Top with some honey and sliced strawberries or bananas.

Thursday, April 10, 2014

No Fuss Cheesecake


Baking is always my favorite, and i have been baking for the past 2 years. I just love to bake, let it be cookies, cakes, pies, etc... The one cake i have always been postponing was Cheesecake... i dont know why but i have always had an hesitation towards them... Maybe i was afraid of the results coz all the cream cheese i have tasted have been salty :-D. But when i went for grocery shopping few days back i got over the hesitation and bought the cream cheese. And fortunately it was very less salty and pushed me towards the recipe and made me try it out. I was not at all sure about the outcome until i tasted it myself. Bravo... it was awesome...


For Crust:

8 - 10 Digestive Biscuits
2 tbsp Butter, Softened/Melted
3 - 4 tbsp Sugar

For Cake:

2 - 8 oz/ 450 gms Pack Cream Cheese, Softened
Little Less Than 1/2 cup Sugar
1/2 tsp Vanilla Extract
2 Eggs, room temperature


* Crush the digestive biscuits into crumbs with the help of a rolling pin or a blender.
* Add sugar and butter to the crumbs and mix well so everything is blended well.
* Line a springform cake tin with parchment paper.

* Transfer the crumb mixture to the prepared pan and press gently with the fingers. This will be our crust.
*Preheat the oven to 325 F/ 160 C.
* Add the softened cream cheese, sugar and vanilla extract to a large mixing bowl and mix well till everything is blended well and looks creamy.
* Add 1 egg at a time to the cheese mixture and mix well till its incorporated. Then add the other egg and mix well.
* Now the batter should be very smooth and creamy.
* Pour the cheese mixture into the prepared crust and smooth the top of the cake.
* Bake in the preheated oven for 40 mins.
* Dont worry if the cake is little wiggly in the center coz the cake will cook slightly while cooling in the rack.
* Cool completely on a wire rack and refrigerate for at least 3 hours.
* Slice and enjoy...

Spicy Pepper Chicken


Hi everyone,
I often get this differently curried chicken form my nearby mall... i knew it was made with pepper but was not able to find the recipe. So i have been trying almost every pepper recipes i come across but never got the taste of that shop bought one, not even close to it. Same like that my search for pepper chicken was going on and finally my search came to an end with this recipe... After i finished the cooking i felt so happy to taste the same chicken which i often get...


For Marination
  • Chicken –  1 whole chicken, cut into medium size pieces
  • Pepper powder – 1/2 tsp(Crushed)
  • Lemon juice – 1 tsp
  • Salt

For Masala
  • Onion – 2 med-large, sliced
  • Ginger & garlic – 2 – 21/2 tsp each, grated/crushed
  • Greenchilli – 1-2, slit lengthwise
  • Whole Black pepper – 1 1/2tsp(Crushed)
  • Garam masala – 1/2 tsp
  • Fennel powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Chicken/meat masala – 1/2 tsp (optional)
  • Soya sauce – 1 tsp
  • Tomato sauce – 1 tsp
  • Curry leaves - Handful
  • Oil - 2 tbsp
  • Salt


Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper (do not powder). 
Heat oil in a pan & add sliced onion. Let it brown.

Add grated/crushed ginger and garlic, green chilli and half the curry leaves. Let it cook till the raw smell goes, around 3-4 mins. 

Add crushed pepper, turmeric powder, garam masala, fennel powder and chicken/meat masala (if using). Mix well. Cook for another 2-3 mins.

Add soya and tomato sauce/ketchup. Mix well. Add ¼ cup water and salt and mix well. 


Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with masala. 

When chicken starts changing the color add ½ cup water & mix well.
Let it boil. Reduce flame and cover and cook it till the chicken is done. Check in between, give a stir and add more water only if required. Once the chicken is done, remove the lid, add remaining curry leaves and continue cooking for another 5-7 mins on low flame, just to roast it a little more.

Remove from heat and serve hot with lemon wedges and onion rings.

Tuesday, April 8, 2014

Melting Mysorepa


Melting Mysorepa... The name says everything...


Besan Flour - 1/2 cup
Sugar - 1 cup
Ghee - 1 cup
Water - 1 cup


* Add 1 tsp ghee in a pan and add the besan flour and roast till u get nice aroma comes (3 - 4 mins)
* Sieve to remove the lumps.
* Mix the flour with  3/4 cup ghee, this mixture will be runny in texture.
* Meanwhile add sugar and water and bring to boil till you get 1 string consistency.
* Grease a bowl with ghee and keep aside.
* Now add the flour n ghee mixture to the (1 string) sugar syrup and keep string continuously in low flame.
* Slowly add the remaining ghee to the mixture little by little and cook in low flame till it leaves the sides.
* Transfer to the greased bowl and let it set.
* Cut in to desired shape when its warm.

Thursday, April 3, 2014

Ras Malai Very Easy Version


hi all... recently me and my friend was having a chat about some recipes and she asked me if i hav any recipe for Ras Malai i said i have one recipe in my blog and i gave her the link to it. The next day i got message from her saying that it was a very tough recipe. She is basically from Pakistan and she suggested me with a rasmalai recipe which is used regularly at her place and said me to give it a try. The moment i saw the recipe i was totally confused bcz it was totally a different and very very easy one. Today after lunch i hardly could resist my urge to give the recipe a try...It took only 30 minutes to finish from the start to end and the results were awesome and i seriously didn't expect such a wonderful soft and fluffy rasmalai for such a easy recipe. Here we go to the recipe...

Yields - 20 Rasmalai's

Ingredients For The Dumplings:

Milk powder 1 cup
Baking Powder 1/4 tsp
Oil 1 tsp
Egg 1

Ingredients For Milk:

Milk 1 ltr/ 4 cups
Sugar 8 - 10 tbsp ( adjust to ur taste)
Saffron Few strands
Almonds & Pistachios 2 tbsp, chopped
Elachi Powder 1/2 tsp


*Pour the milk with saffron, sugar and illaichi powder and keep in heat.
*Mix together the ingredients for dumpling into a soft dough using only your fingers and form into small and slightly flattened balls ( make them small coz they become double the size when cooked). 
*By this time the milk will be boiling, add the malai balls. 
*When they start to swell up lower the heat and cook for few minutes.
*Remove from heat and Garnish with pista.
*Serve chilled.

Tuesday, April 1, 2014

Homemade Gulab Jamun


This must be most famous and most loved dessert served hot n cold. Most people make with the ready made mixes available at stores but i can surely give u a promising word that you ll never again buy the ready made mix from shops if you try this for once... The taste, texture and the easiness will be the reason and who doesn't like a great gulab jamun made from scratch...



Milk Powder - 1 cup
Maida/ All Purpose Flour - 1/4 cup
Baking Soda - 1/2 tsp
Ghee - 1 tbsp
Milk 1/4 cup
Ghee / Oil for frying


Sugar - 2 cups
Water - 1 3/4 cup
Cardamom Powder - 1/4 tsp
Rose Essence or Rose Water !/2 Tbsp


* In a large mixing bowl add the milk powder, ghee, maida and baking soda and mix well till the ghee blends well with the flour then add milk little by little and make a soft dough out of it. (Not necessary to use the whole 1/2 cup milk)
* Keep the dough covered and let it rest for 10 mins.
* Meanwhile make the sugar syrup with the water, sugar and cardamom powder.
* Let the syrup mixture come to boil, then add the rose essence / rose water and switch off the heat and set aside.
* Now apply ghee to the palms and make small balls out of the dough ( i got 28 balls with this measurement)
*Bring the oil to medium heat and fry the jamuns till golden brown and drain the oil and directly dip them in to the hot sugar syrup.
* Once the jamuns have absorbed the syrup and enlarged and soft serve hot or cold as ur wish.