Tuesday, March 31, 2015

Coffee Cake with Crunchy Topping


  • Soft butter : 250 gm
  • Caster sugar : 250 gm
  • Coffee powder : 1 Tsp dissolve in 2 Tbsp hot water
  • Egg : 4
  • Self raising flour : 250 gm
  • Milk : 2 Tbsp
  • Chopped walnuts : ¼ cup
  • Chocolate chips : ¼ cup

Preheat the oven to 180° C. Beat butter and castor sugar till creamy and fluffy. Pour the coffee syrup and combine well. Add eggs one by one into the butter and beat well after each addition. Slowly fold in the flour with the butter and add the milk into it. Combine together walnuts and chocolate chips and keep it aside. Pour batter into the greased cake pans and add the walnut chocolate chips mixture onto the top of the batter and slightly press it with the back of a spoon. Bake it for 25 to 30 minutes.

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Monday, February 9, 2015

Keema Biriyani

For rice:

  • Rice : 2 cups
  • Water : 4 cup
  • Ghee : 2 Tbsp
  • Whole Cardamom : 2
  • Whole Clove : 3
  • Whole Cinnamon : 2 piece
  • Lemon juice : 1 Tbsp
  • Salt : as rqd
For Beef :
  • Beef : 400 gm
  • Onion : 3 big
  • Tomato : 2 small
  • Crushed ginger : 1 Tbsp
  • Crushed green chilly : 1½ Tbsp
  • Chilly powder : 2 Tsp
  • Turmeric powder : ½ Tsp
  • Garam masala : 1 Tsp
  • Biriyani masala : 1 Tsp
  • Coriander leaves : ¼ cup
  • Curry leaves
  • Mint leaves : ¼ cup
  • Curd : 2 Tbsp
  • Salt : as rqd
  • Ghee 1 Tbsp
  • Vegetable oil : 2 Tbsp
For garnishing:
  • Fried onion : 1 big
  • Fried cashews : ¼ cup
  • Fried kismis : ¼ cup
  • Chopped corriander leaves
  • Chopped mint leaves

Clean and soak the rice for 20 minutes. Then, drain off the excess water and keep it aside. Heat ghee in a biriyani pot and add the crushed spices and saute till the aroma comes. Then, add the drained rice into it and slowly fry it. In another vessel, boil 4 cups of water along with required amount of salt and lemon juice. When the rice started to crackle, pour the boiling water into the rice and cook it. Keep it aside.

Mince the beef and keep it aside. Add ghee and vegetable oil into a pressure cooker followed by sliced onion and salt. Whe the onion become light golden colour, add the crushed green chilly, ginger, garlic and few curry leaves into it. Saute it well. When it is void of its raw smell, reduce the heat and add the turmeric powder, chilly powder, garam masala and biriyani masala. Roast it. When the oil starts to separate, add the chopped tomatoes and cook it. Finally, add the minced beef along with curd, chopped coriander and mint leaves. Combine all the ingredients and cook till it turns soft. If the gravy is too watery, remove the lid and make it a little thick and not dry.

To layer the biriyani, pour little ghee into the biriyani pot and add the half portion of the cooked keema masala. Then, arrange a layer of cooked rice and spread it evenly. Garnish it with fried onion, cashews, kismis, chopped coriander leaves , mint leaves and little ghee. Repeat the process and arrange the layers. Then, cover it and cook it in low heat for 20 to 30 minutes. Serve it hot with pappad, salad and pickle.

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Saturday, December 13, 2014

Moist Orange Cake

  • All purpose flour: 2 cup
  • Baking powder: 2½ Tsp
  • Butter: 200 gm
  • Powdered sugar: 1 cup
  • Eggs: 4
  • Luke warm water: 1 Tbsp
  • Fresh orange juice: 1 cup
  • Orange crush: 2 Tbsp
  • Orange essence: 1½ Tsp

Sieve the flour and baking powder together couple of times and keep it aside. Cream the butter and powdered sugar till it turns creamy. Then add the eggs one by one into the butter and beat well after each addition. Put half of the flour along with 1 tbsp of luke warm water and mix. Pour ½ cup of orange juice into it and mix well. Then add the rest of the flour, juice, orange essence and orange crush into it and combine well. Pour it into the greased pan and bake it for 40 minutes at 180° C.

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Wednesday, November 26, 2014



  • Roasted rice flour : 1 cup
  • Grated coconut : 2 cup
  • Jaggery : 1 cup
  • Cardamom powder : 1 Tsp
  • Boiling water : 1 cup
  • Salt : as rqd
  • Ghee : 1 Tsp

Mix salt and rice flour. Boil water and pour it into the flour little by little and mix it well with a wooden spoon. Cover and keep it aside for a few minutes. Then, grate the jaggery and combine it with cardamom powder and grated coconut. Add 1 tsp of ghee into the flour mixture and knead it to a soft consistency. Then, take small balls from the dough and slightly flatten it with your palm. Then, fill it with the coconut jaggery mixture and seal it well. Again, roll it into round balls or any other desired shapes and steam it well until it gets cooked.

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Tuesday, November 18, 2014

Cinnamon Tea Cake


  • Butter : 60 gm
  • Castor sugar : 2/3 cup + 1Tbsp extra
  • Egg : 1
  • Self raising flour : 1 cup
  • Milk : 1/3 cup
  • Butter : 10 g (extra)
  • Ground cinnamon : 1 Tsp
  • Vanilla Essence : 1 Tsp

Preheat the oven to 180° C. Cream the butter and sugar well. Add one egg and vanilla essence into it and beat till it turns creamy. Then, slowly add the flour and milk alternately into the butter mix and combine well. Transfer the batter into a greased pan and bake it for 30 minutes. Remove it from the oven and transfer it to a wire rack. Then, brush the cake top with melted butter and sprinkle with cinnamon castor sugar mixture.

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Friday, October 17, 2014

Easy microwave mysore Pak

  • Besan flour : ½ cup
  • Powdered sugar : 1 cup
  • Melted ghee : ½ cup + 1 Tbsp
  • Boiled milk : 2 Tsp

Sieve the besan flour well. Grease a square tray with little ghee and keep it aside. In a microwave safe bowl put the sieved besan flour and 1 tbsp of melted ghee. Stir it and heat it in high power for 1 minute. Then put the melted ghee, powdered sugar and the boiled milk into another microwave safe bowl. Mix and add the roasted besan into it. Stir all the ingredients withouts any lumps. Then heat the above mixture in high power for 1 minute. Remove it and mix it well. Again heat it for 1 minute. Now the mixture turns foamy. Pour it into the greased pan and level it with the back of a spoon. Keep it for few minutes and cut it into the desired shape before it cools down completely.

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Monday, October 13, 2014

Kadai Paneer

  • Paneer : 500g
  • Capsicum : 1 big
  • Coriander powder : 1 Tbsp
  • Chilly powder : 2 Tsp
  • Kasuri methi : ¾ Tsp
  • Onion : 2 chopped
  • Green chilly chopped : 2
  • Ginger chopped : 2 Tsp
  • Crushed garlic : 6 pods
  • Tomato chopped : 4 small
  • Ghee : 1 Tbsp
  • Garam masala : 1 Tsp
  • Salt : as rqd

Cut the paneer and capsicum into cubes and keep it aside. Heat ghee in a kadai and saute the chopped onion, crushed garlic, chopped garlic and ginger for few minutes. Stir it for a few more minutes and add coriander powder. Reduce the flame and saute it well. Then, add the chopped tomatoes and cook it. When oil starts to separate from the side, add kasuri methi and required amount of salt into this and combine well. Then, add the chopped capsicum and paneer pieces and mix it slowly. Finally, add the chopped coriander leaves. Stir it for a few more minutes and remove it from fire.

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