Thursday 24 January 2019

Banana Walnut Choco Chip Cake

Though I bake everyday, it has been ages since I posted anything new on my blog. Last year saw lots of changes in my life and somehow I lost the drive to type and type and post. I had to close down my website due to maintenance issues. Got back to blogger platform. And then yesterday I received a message on fb messenger. Someone had bookmarked my website and naturally she could not find it anymore. She asked me if I was still baking. Yes, I am always baking but had somehow lost the will to post them. Her sweet words made me realise that there are people out there who love my recipes and are looking forward to them. It was a great lift-me-up. So now I am back to posting and I will really try to be regular about it.
Starting off the new year with a Banana cake. A rich one too!! And of course a yumm one!

2 ¼ cups all purpose flour
1 tsp baking soda
½ tsp salt
½ cup choco chips
1 cup walnuts, roasted and pounded ( should resemble pebble shape)
1 cup oil
1 cup sugar
3 eggs
2 medium sized ripe bananas, mashed
2/3 cup yogurt
1 tbsp vanilla essence

Preheat oven at 180 degrees Celsius. Line and grease a loaf tin.
Sift together flour, baking soda and salt. Add the choco chips and pounded walnuts and mix well.
Beat together sugar and oil for 2 minutes. Add one egg at a time and keep beating well till the batter looks pale and fluffy. Add the mashed bananas and beat. Add the yogurt and vanilla essence and beat well again. Fold in the flour mix. Pour the batter into the loaf tin. Bake for 40 minutes.

Wednesday 5 December 2018

One Bowl Banana Choco Chip cake

Now this cake has a story behind it. For a long time I had been planning on starting my youtube channel. The only glitch was I had absolutely no idea how to go about it. I am technologically challenged and the idea of making a food video was daunting. After a lot of hesitation I decided that I will never know or learn until I cross the starting line standing behind that line and wondering was not taking me anywhere. I chose a very simple and basic recipe to begin with. When I look at my photographs when I initially started blogging I realised that they were awful. Basically they sucked. But I gradually grew better. Improvement was gradual as I learnt by trial and error. So I am confident that I will learn to make good food videos day. For the time being here is my first effort.


2 ripe bananas
1/3 cup melted butter
½ cup sugar
1 large egg, beaten
1 tsp baking powder
1 ½ cups flour
½ cup choco chips

Preheat the oven to 180 degrees Celsius. Line and grease a round cake tin or loaf tin.
Take the mashed bananas in a bow.
Add the butter and mix.
 Add the sugar and mix.
Add the egg and mix. Now add baking powder to the flour and sift over the batter. Fold the flour into  the batter well. Add choco chips (keep aside a few to sprinkle on top).
Pour the batter into the prepared cake tin. Sprinkle remaining choco chips on top. Bake for 40 minutes.

Hari Mirch Murg

Chicken with loads of green chillies. Now you might want to use the thicker variety of chilli which is less spicy. The thin, short and dark green ones are much spicier and I prefer using one or two as tempering. However in this dish you want the chilli flavour without actually having steam come out of your ears and nose. So take a bunch of those light green thick ass fingers kind. The trick is to marinate the chicken in a spice rub that will allow the flavours to seep inside. Then on it is a simple procedure. Apart from the marinating time required this dish is ready in a jiffy.


1 whole chicken, cut into pieces
2 onions, pureed
6 green chillies, made into paste
2 tbsp ginger garlic paste
2 tbsp chicken curry powder
1 tsp turmeric ppowder
1 tsp Kashmiri chilli powder
Salt to taste
¼ cup mustard oil
4 peppercorns
2 cloves

Mix together all the ingredients and marinate the chicken in it for 2-3 hours. Heat some mustard oil. Add the cloves and peppercorns. Now add the marinated chicken and fry on high flame for 10 minutes. Sprinkle some water and bring to a boil. Cover and cook for another 10 mins.

Date and Walnut Cake

Cakes are the best things to bake when you have a fussy YM at home. The YM is my Young Man. A young adult who no longer listens to me. I can no longer coax, cajole or bully him into eating healthy. So what is a poor mom supposed to do? She resorts to sneakiness. She hides all the good stuff inside cakes.
A typical reaction of my YM towards
Apples : bleh!!!
Dry Fruits : yuck!!
Bananas : oh yeah!!
And the list goes on…
So ya he does like bananas but how many varieties of banana cake/loaf can you make. I tried out many. Do check out my Cordon Rose Banana Cake, Banana Walnut Loaf, Banana Cinnamon Bundt cake, Banana Coconut Cake and many more.
So coming back to this cake. I do not have to sell you on the benefits of dates and walnuts.
Walnuts are known as Brain Food rich in calcium, iron, magnesium, etc. They help improve metabolism, boost bone health, help prevent cancer, control diabetes and much more.
Similarly dates are rich in protein, iron and vitamins. They promote digestion, strengthen the nervus system, improve skin etc.
Now I have made this cake with all purpose flour but you can easily replace that with whole wheat flour. So go ahead and bake it.


 200 gms dates, deseeded, chopped
30 gms butter
1 tsp baking soda
240 ml boiling water
280 gms flour
140 gms brown sugar
2 eggs
2 tsp baking powder
100 gm walnuts, chopped
1 tsp mixed spice

In case you are confused by the mixed spice then here is an easy substitute. Mix together a pinch each of cinnamon, nutmeg, mace, clove, coriander and ginger powders. You do not have all these? Well then use whatever among these you have. They will add to the aroma of the cake.
Preheat oven to 180 degrees Celsius. Line and grease a cake tin.
Mix chopped dates, baking soda and butter. Pour the boiling water on top and leave aside for some time. Beat the eggs and sugar till pale and frothy. Add cooled date mixture. Add sifted flour, baking powder and mixed spice powder. Add the walnuts and mix well. Pour the batter into the cake tin and bake for 60 -65 minutes.

Mary Berry’s Chocolate Cake

Mary Berry’s chocolate cake is one of the best I have ever baked. The recipe is simple and easy to follow. A simple paste of hot water rand cocoa powder gives such a rich dark colour to the cake. I have made this as a simple tea time cake however you can use it as a base for celebrations cakes and decorate with fondant, ganache or whipping cream. The sinfully chocolaty flavour will compliment them nicely. And not to forget a Sizzling piece on a sizzler plate, drizzled with chocolate sauce and topped with a scoop of ice cream.


175 gms flour
175 gms butter
175 gms sugar
3 eggs
1 ½ tsp baking powder
40 gm cocoa powder
5 tbsp boiling water

Preheat the oven to 180 degrees Celsius. Line and grease a baking tin. I have used a loaf tin here.
Beat the eggs and sugar for 10 minutes till double in volume. Add the butter in three batches making sure that it is well mixed. Sift together flour and baking powder and fold into the egg batter. Make a paste of cocoa powder and boiling water and add to the batter. Pour the batter into the baking tin. Bake for 50 minutes.

Rum cake

This cake has been baked on the special request of a fried who was looking for the recipe of Rum Cake. Now most rum cakes have loads of raisins soaked in rum and then added to the batter. For aa change I tried out this rum drenched boozy cake. And believe me it I really boozy. The strong rum aroma and flavour stays even after the cake has been baked. Usually alcohol evaporates during baking and you are left with a mild aroma. However this boozy cake retained a very very strong rum taste.


1 ¾ cups flour
1 ¾ cups sugar
½ cup milk powder
¼ cup + 2 tbsp cornflour
4 tsp baking powder
½ cup butter at room temperature
½ cup oil
¾ cups milk
¾ cups rum
4 eggs
1 tsp vanilla essence

Preheat the oven at 170 degrees Celsius. Grease and flour a bundt tin.
Sift together flour, milk powder, cornflour and baking powder. Keep aside.
Cream the butter and sugar till light and fluffy. Add the sifted dry ingredients and mix. It will look like a bowl of breadcrumbs. Whisk together oil, milk, eggs, rum and vanilla essence. Add the wet ingredients to the crumbs mixture. Remember the batter will be quite thin. Bake for about 60 minutes.

Banana Walnut Loaf

Pinterest is a god send for those looking for idea and inspirations. I can only browse with my mouth agape at the immense creativity that people exhibit in every field. One such amazing yet simple recipe I came across is Mary Berry’s Walnut and Banana Loaf.


100 gm butter, softened
175 gm castor sugar
2 large eggs
2 ripe bananas, mashed
225 gm flour
1 ½ tsp baking powder
2 tbsp milk
2 tbsp chopped walnuts

Preheat oven to 180 degrees Celsius. Line and grease a loaf tin.
Cream together butter and sugar till pale and frothy. Add the eggs, one at a time, mixing well after each addition. Mix in the milk. Sift together flour and baking powder. Fold into the batter. Now add the mashed banana, pour the batter into the loaf tin. Sprinkle walnut on top. Bake for about an hour.

Oreo Brownies

Another brownie. And this time one that al kids will love. Oreo Brownies!!
So adding to the already chocolaty brownie is the added indulgence of Oreos. The dunking ones! This time totally dinked in the brownie batter. Dunked and mixed. Read on. It is not simply placing some Oreos on the batter and baking. We want the Oreo flavour through and through.


1 cup flour
½ cup crushed Oreos (about 6 of them crushed in a mixie)
½ cup butter
1 cup sugar
½ cup cocoa powder
2 eggs
½  cup milk
1 tsp baking powder
Few Oreos broken into halves

Do not remove the vanilla cream in the Oreos. While churning them in a mixie put in whole Oroes and while placing on top of the batter also sprinkle the white vanilla cream.
Preheat the oven to 175 degrees Celsius. Line and grease a brownie tray.
Beat butter and sugar till pale and frothy. Add the eggs, one at a time, and beat some more. Now mix in the milk. Sift together flour, cocoa powder and baking powder. Add to the batter. Add the crushed Oreos too. Now fold in the dry ingredients. Pour the batter into the brownie pan. Palcec the broken Oreo pieces on top. Bake for 30 minutes.

Fudgy Cocoa Brownies

Who does not love brownies? They are fudgy gooey chocolaty sin. And there are so many recipes and varieties. I have tried so many kinds of brownies and I have loved each one of them.
Many people ask  me what is the difference between brownies and cakes. True that both use the same basic ingredients such as flour, egg, salt, butter and cocoa powder/chocolate. But the main difference lies in the quantities in which they are used and the difference in texture that arises due to this. Cake recipes use almost twice the amount of flour than brownie recipes. The quantity of cocoa or chocolate in brownies is significantly higher, sometimes as much as or more than the amount of flour. Brownies are not meant to be soft and fluffy and so generally no baking powder or baking soda is used. The baking time is also considerably lesser because you want the centre to be all ooey and gooey.
Some pointers while baking brownies. Beat the eggs really well. This will help develop the cracked top that is so typical of brownies. Do not over beat the batter after you add the flour and cocoa powder. This will aerate the batter and make it light and spongy.
So go ahead and try out this brownie recipe. I have used cocoa powder here because, let us face it, melting the chocolate on a double boiler is a task one can do without on certain days.


½ cup flour
½ cup cocoa powder
½ cup butter, melted
1 cup sugar
2 eggs
2 tsp vanilla essence

Preheat the oven at 175 degrees Celsius. Line and grease a brownie tray.
Mix melted butter and sugar and whisk well. Add eggs and beat well. The mixture should become pale in colour. Add the essence and mix.
Gently fold in sifted flour and cocoa powder. Pour the batter into the brownie tray. Bake for 25 minutes.

Homemade Tawa Kulcha

Some food items are simply associated with good memories. Whenever I see Chole Kulche I am reminded of my college days in Delhi. Once the classes would be over by three in the afternoon I would trudge towards Patel chest to catch my U Special. For non Delhi University students a U Special is the special DTC buses for college/university students and Patel Chest is the stop at the university from where these buses would start. Often I had to wait about half an hour for the bus to arrive. And right across from me would be this chole kulche wala with his huge brass utensil mounted on a cycle. The utensil would contain boiled chana and he wuld mix that with spices and chilli. Then he would take out two thick kulche and saute them in ghee on a hot tawa. There were also pickle and sliced onion as accompaniment. Costing a bare 10 rupees then it is the best chana kulcha I have ever eaten in my life. So whenever I hear these words I am reminded of those simpler times in my life.
You do not get the Dilli wale kulche in Mumbai. Each city has its own specialty and Mumbai is famous for its pav. So what is a Delhi girl to do if she wants some kulche? She makes it at hime. And not the baked ones. These are made on a hot tawa. With ghee. And some kale chane to accompany them. My day is made!


2 ½ cups flour
¼ cup oil
½ cup dahi/curd
½ cup lukewarm water
1 tsp sugar
2 tsp dry active yeast
Salt to taste
For garnish
Some chopped coriander

Mix together the warm water, sugar and yeast. The sugar acts as a catalyst and helps activate the yeast. Once the yeast froths then it means that it is ready to be used. Add the oil and curd to the yeast mix. Sift together flour and salt. Add the liquid ingredients and mix well to form a soft dough. If the dough seems a little sticky you can add about 2 tbsp flour. Once the dough is soft and shiny then put it in a well oiled bowl. Cover with a clingfilm and keep aside to double in size.
Once the dough has doubled take it out and punch gently. Cut into 10-12 balls. Roll out the balls, sprinkle some chopped coriander and cook on the tawa. heat the tawa well and place the rolled out Naan on the tawa. Dry roast one side then flip over. Apply ghee on both sides and cook on high flame. Your Naan is ready.

Spinach Mushroom Quiche

Pie crust!! I can simply break off the crusty portions of a quiche and gobble them up. And then you have the fillings. Any kind you want. So since we are talking quiche here the filling better be savoury. But then oh the pie crust!!!
So now that I am drooling over the crust you might wonder what is so special about it. Well it is the flakiest, tastiest, crustiest crust. And what makes it so? The trick is to use shortening. Many folks turn up their nose at shortening. It is butter’s poor cousin. While butter imparts flavour, shortening creates flakiness. Do give it a try before deciding you do not like shortening.
A very important thing while baking pie crust is to use super cold ingredients. The butter, shortening and water has to be absolutely cold. Then once the pie starts to bake then the butter melts, creates steam and makes the crust flaky. So pop all three into the deep freezer before use. The water should be just short of turning into ice. Use your hands but sparingly because the warmth of your fingers will start melting the butter and shortening. Also do not knead. This is very crucial. Absolutely no kneading. Just bring the dough together gently. If the dough seems unmanageable then do not worry. Once you freeze the dough again it will hold its shape.


For the pie crust

1 ¼  cups flour
1 tsp salt
¼ cup shortening, cubed
50 gm butter, cubed
¼ cup water, ice cold

Mix flour and salt. Add butter and shortening and crumble and mix using your fingers. The flour will start looking like breadcrumbs.
Let few pea sized portions of butter and margarine remain. Start adding water 2 tbsp at a time. You might not need the whole ¼ cup. The dough simply has to come together. Once it does, wrap it in a clingfilm and pop into the freezer for some time.

Preheat the oven at 190 degrees Celsius. Take the dough out of the freezer. Lay out a clingflim on the kitchen working surface and place the dough in the centre. Now slowly start rolling it out, pushing form the centre towards to the edges. Keep dusting the rolling pin so that it does not stick to the dough.

Now gently lift the rolled out dough along with the cling film , turn it upside down and place the dough side down on the pie dish. The clingfilm will be on the side facing you so that you can peel it off gently.

Tuck the dough into the pie dish. Cut off the edges and crimp them.

 Poke the base with a fork a few times. Now place a parchment paper full of beans to blind bake the pie crust.

This way the crust will not puff up while baking. Bake for about 20 minutes till the edges start to brown a bit.

Take the pie dish out, remove the beans and paper. Brush the pie crust with beaten eg and bake again for 5 minutes. This creates a layer over the pie crust and it prevents it from becoming soggy when the filling is poured in.
Your pie crust is ready!

For the filling

I bunch of spinach, chopped
1 cup of sliced mushrooms
5 garlic cloves, chopped
2 tbsp butter
2 eggs, beaten
¾ cups milk
½ cup cheddar cheese
Salt to taste
½ tsp black pepper powder

Heat the butter and add the garlic. Now add the mushrooms and cook till the water dries up. Add the spinach and a pinch of salt and cook till it dries.

Assembling the quiche
Pour the mushroom spinach filling in the pie dish.

Spread the cheese over it. Whip the eggs, milk and some salt together and pour over the cheese.

Bake at 200 degrees Celsius for 25 minutes. Cool the quiche for 15 minutes and then unmould it. The quiche is best eaten warm.

Banana Walnut Choco Chip Cake

Though I bake everyday, it has been ages since I posted anything new on my blog. Last year saw lots of changes ...