Monday, 16 July 2018

Matcha tea latte

Smooth and creamy matcha is lightly sweetened and served with steamed milk.
Its a ground Japanese green tea. The matcha tea latte is totally different in taste for me. Love the color of this latte.

I am not a tea lover, I am crazy about coffee. This tea flavor is amazingly different for me when I tried it. This tea, my friend visited sikkim last month. he got many flavors of tea and I did posted the one of the tea picture of them. I tagged the Goldentips on my picture, they sent me msg on instagram and then sent me two more packets of teas at my place. This was one of them. I had the packet of this matcha tea since a month and didn't tried it. When we selected the theme for our next Bloghop event and it is tea, I thought that I will try this tea for my bloghop post. And I'm glad that I tried this. Different flavor and loved it. Check out the recipe below for this Matcha tea latte.I used this tea from #Goldentips teas from Sikkim. You can check their collection on their Instagram page. Check out the recipe below and enjoy!!


1/2 tsp Matcha powdered green tea
1/4 Cup hot water
1 cup Full fat hot milk
1 tsp Sugar or honey


1. Place half teaspoonful Matcha tea in to a Pre-heated and dried tea bowl.

2. Gradually add hot water, and whisk with a spoon whisk gradually pouring water to a froth with bubbles.

3. Add Milk and Sugar in hot water whisk well and your matcha latte is ready.

Enjoyyy the green tea flavor in latte form.

Monday, 9 July 2018

Broccoli fried rice

Broccoli Fried Rice is an easy Asian side that’s healthy, hearty and the perfect way to get your family to eat their veggies! I love the idea of an all-broccoli version of this, but I know not to test my luck too far, so for us, an equal amount of chopped broccoli to brown rice is the perfect compromise for the whole family. Just like cauliflower rice, you place the broccoli florets in the food processor and pulse until they resemble a rice-like texture. Be sure to watch is carefully because, if you process too far, then you’re on your way to pesto, but if you process it too little, then those indistinguishable grains of broccoli become chunks of green you’re child will refuse to eat. This is for our 152nd #foodiemonday #Bloghop event and our theme is #Asiancuisine. check out the recipe below and enjoy.


2 cups chopped broccoli
3 cups cooked and cooled rice
1 tbsp sesame oil, divided
1/2 cup chopped yellow onion
2 large garlic cloves, minced
1 cup frozen beans and carrots
3 tbsp soy sauce
1/2 tsp garlic powder
1 tsp sesame seed
1/2 cup sliced green onion
2 green chilies, chopped


1. Add broccoli to a food processor. Pulse until broccoli resembles rice.

2. Heat a large non-stick pan to a high heat. Add 2 teaspoons sesame oil. Once the oil is hot, add onion and garlic. Use a wooden spoon to stir-fry veggies until fragrant, about 30 seconds. Add broccoli, continue to stir-fry another minute until broccoli begins to cook. Add remaining oil and rice. Continue to use the wooden spoon to stir-fry the mixture for another 2 minutes.

3. Add green chilies, beans, carrots, soy sauce and garlic powder. Continue to cook another 2-3 minutes until sauce has coated all the rice and veggies. Reduce the heat to medium and make a well in the center of the mixture. Mix in to the rice.

Add green onion. Toss. Season to taste with salt and pepper. Serve hot.

Monday, 2 July 2018

Corn Samosa

The samosa is made with a wheat flour or maida flour shell stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, spices and green chili or fruits. The entire pastry is then deep-fried to a golden brown color, in vegetable oil. It is served hot and is often eaten with fresh Indian chutney, such as mint, coriander or tamarind. It can also be prepared as a sweet form, rather than as a savory one. Samosas are often served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions, coriander, and chaat masala.

I am a big fan of samosas. There are many fillings we can stuff for samosas. These are the corn samosa and the light spices inside the filling is amazing. just loving the stuffing of this. Check out the recipe of corn samosas for our 151 #foodiemonday #bloghop event. enjoyy it.


6 pcs Tortillas
11/2 cup Sweet Corn
1/2 tsp Garam Masala powder
1 onion, chopped 
1/2 tsp Green Chilli, chopped
11/2 tbsp Oil
1/2 tsp Chat Masala
1/2 tsp Cumin seeds powder
Salt as required
Oil to fry


1. Take a bowl add Boiled sweet corn seeds, 1 tbsp oil, Roasted gram Flour , chat Masala , Cumin powder , Coriander powder , black Pepper, chopped Coriander, chopped green Chilies, salt as required, Mixed well and keep aside.

2. Take the tortillas and cut them half.  Fold each half shaped tortillas into hollow cone and stuff the prepared filling in cone. Seal the samosa with the all Purpose Flour/corn flour paste/water.

3. Heat oil in a wok to deep fry. Drop the samosas into the oil. Fry the samosas until golden brown on medium flame. Remove them and place them on a tissue Paper.
Serve the corn samosas with Tomato Coriander Chutney.

Monday, 4 June 2018

Mango salsa

I loved this salad. The mixture of the sweet fruit and the savory onion and peppers. So good. Very easy to make and you can add the more spices if you want to add.

This time on our 147th #Foodiemonday #Bloghop event, we are back with #mangoes recipes. And  I hardly made any dessert this time in summers. But wanted to try this mango salsa since long. Just last weekend I got bunch of Alphonso mangoes at home. And they are so yum. made some Aamras with that, mango lassi , and some we just cut the slices and enjoyed. Now few of them are left, So made this mango salsa with some veggies. Check out the recipe below and enjoy this salsa with any tortillas or with tacos or with any Thai recipe.


2 ripe mangoes, chopped
1/4 red onion, chopped
1/2 Capsicum, chopped
1/4 Cup Sweet corn kernels
Black pepper as per taste
Salt as per taste
1 lime, juice of
lime zest (optional)
fresh cilantro


I find the easiest way to cut up mango for this is to cut off as much as you can, slicing along the side of the pit.
Score the mango halves length ways, then cross ways, into 3/4 inch cubes, going through to the skin, but not through it.
Turn the mango halves inside out and slice off the cubes.
Toss with remaining ingredients.

serve with any tortillas or with some Tacos.


Monday, 28 May 2018

Multi Cereal French Bread

10 Grain Hot Cereal is a unique blend of flavorful whole grains that is packed with nutrition. This wonderful cereal contains wheat, corn, rye, triticale, oats, soy beans, millet, barley, brown rice, oat bran and flaxseed. Most refined grains lose 78% of their filling, heart-healthy fiber as well as half its vitamins and minerals in the milling process. So make sure that your bread or bread product says it is 100% whole wheat or 100% whole grain rather than just "wheat bread" or "multigrain bread".

This loaf is magnificent; everything you want in a homemade bread. It’s, Seriously simple, Tender on the inside, Crusty on the outside, Loaded with whole grains, Seedy, Dreamy & Perfect.
This makes the perfect bread for toast, sandwiches, french toast, and everything in between. We had our breakfast with these french loafs by topping some strawberry jam and peanut butter. Loved the taste of freshly baked Multi cereal french bread.

This post is contributed to our #146th #Foodiemonday #Bloghop event.. And this time we all are back with #Bread recipes. check out the recipe below and try to make your own hand made multi cereal french bread.


1/2 cup unsweetened multi-grain cereal
2 cups boiling water
1 envelope dry yeast
4 1/3 cups bread flour
1 tablespoon olive oil
1 tablespoon dark brown sugar
1 1/2 teaspoons salt
2 teaspoons sesame seeds
2 teaspoons flax seeds
2 cups water


1. Place cereal in large bowl. Pour 2 cups boiling water over. keep it aside for 20 minutes.

2. Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth.

3. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes.

4. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.

5. Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.

6. Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 180 degree. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.


Monday, 21 May 2018

Mini Peanut butter Cake

This easy to make incredibly delicious treat will become your favorite cake everrrrr! 

I used my easy one bowl Best Chocolate Cake recipe, topped it with peanut butter straight from the jar. This peanut butter cake is so delicious. This mini cake is so cute to present when its a birthday or its just a treat to friends. My daughter loved this cake a lot, She just finish this cake in one timeeeee. It was treat for her and I'm glad that she enjoyed it. Check out the recipe below.


200g Butter, Softened, plus extra for greasing
3 tbsp Smooth peanut butter, plus 2 tbsp for the middle
200g golden caster sugar
150g Pot natural yogurt
200g All Purpose Flour
50g Crushed Salted roasted peanuts
1 Tbsp Icing sugar
2 tbsp Milk


Butter non-stick Mini sandwich tin and line with circle of Baking paper. Using electric hand beaters, beat the Butter, Peanut Butter, Sugar and Yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tin, using a spatula to get every last bit. Bake for 30 mins until risen and golden.

Meanwhile, toss the Salted peanuts and Icing sugar with 1/2 tsp water until well coated and Claggy. Spread over a non-stick baking sheet. When the cake is ready, leave it to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. 

Then roast the nuts for 10 mins, Tossing them a couple of times until golden and coated in a shiny caramel. Pour the caramel on cake and coat with crushed roasted peanuts. 


Monday, 14 May 2018

Misal pav

One of the most famous of Maharashtrian recipes, Misal is a scrumptious cocktail of savories and sprouts! Wholesome and tasty sprouts are cooked with tangy tomatoes and pungent onions, not to forget the spice powders and the special coconut-onion based misal masala! All of this is further enhanced with chivda, potatoes and other appropriate ingredients to make a sumptuous accompaniment for laddi pav. The best part about Misal is that it suits breakfast, dinner and any other time you wish to have it.

This is our 144th #Foodiemonday Bloghop event, and we are back with #Maharashtriancuisine. Here contributing this recipe of Misal Pav which I adopted from Tarla Dalal's recipe. Check out the recipe below and enjoyy the flavor of maharashtra.


For The Misal Masala

1 tbsp oil
1/4 cup thinly sliced onions
1/4 cup grated dry coconut
2 tsp coriander seeds
1 tsp cumin seeds
3 cloves
3 peppercorns
25 mm stick cinnamon
2 whole dry kashmiri red chilies
3 garlic cloves

For The Misal

3 tbsp oil
1 tsp cumin seeds
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
1/4 tsp turmeric powder
1/2 cup matki sprouts
1/2 cup safed vatana sprouts
1/2 cup moong sprouts
2 tbsp chawli sprouts
1 1/2 tsp chilli powder
2 tbsp finely chopped coriander
salt to taste

For Serving
1/2 cup mixed chivda
1/2 cup potatoes
1/2 cup finely chopped onions
4 tbsp finely chopped coriander (dhania)
8 laddi pavs
4 lemon wedges


For the misal masala

1. Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on
    a medium flame for 2 to 3 minutes.
2. Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes.
3. Remove from the flame and allow it to cool completely.
4. Once cooled, blend in a mixer to a smooth powder without using
5. Any water. Keep aside.

For the Misal

1. Heat the oil in a pressure cooker and add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to
    2 minutes.
3. Add the prepared misal masala and sauté on a medium flame for 1 more minute.
4. Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well
    and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the matki, safed vatana, moong and chawli sprouts and mix well.
6. Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles.
7. Allow the steam to escape before opening the lid.
8. Add the chilli powder, 1/2 cup of water and coriander, mix well and simmer for 3 to
   4 minutes, while stirring occasionally.

How to proceed

1. Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of
   mixed farsaan, 2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it.
2. Repeat with the remaining ingredients to make 3 more servings.
3. Serve immediately with laddi pavs and lemon wedges.


Monday, 2 April 2018

Eggless Pineapple Upside Down cake in Ramekins

An upside-down cake is a cake that is baked in a single pan, then turned over and served upside-down.

Usually chopped or sliced fruits such as apples, peaches, pineapples, or cherries and butter and sugar are placed on the bottom of the pan before the batter is poured in, so that they form a baked-on topping after the cake is inverted.

Traditional upside-down preparations include the American pineapple upside-down cake, French Tarte Tatin, and Brazilian or Portuguese Bolo de ananas.

Upside down cakes are always glamorous, since you can see the fruity goodness showing off on the top. This one is a classic and must-bake in pineapple season. For our #Foodiemonday #bloghop event, we are back with #Pineapple recipes. And since long time I wanted to try this upside down cake. As we are on a diet these days, so tried to make them in ramekins so the amount of cake will be sufficient. Though I bought these ramekins couple of months back..Wanted to try something nice in it..and Here I am serving this delicious Egg less Pineapple Upside down cake. Check out the recipe below and Enjoy....


1/2 tin Sweetened Condensed Milk
3 tbsp Sugar for Caramelisation
100 g All purpose flour
50 g Melted butter
6-Pineapple Slices
1/2 tsp Baking Powder
1/2 tsp Soda Bicarbonate
1/4 tsp Pineapple Essence
1/2 cup unsweetened Coconut milk
1 tbsp Desiccated Coconut


1. Preheat oven to 180° C. Grease ramekins.  Arrange the pineapple slices at the base. Heat sugar in a pan till it melts and becomes brown. Pour this hot caramel over the pineapple slices and keep aside.

2. Melt butter, cool slightly. Add the Sweetened Condensed Milk and beat well, add the essence.

3. Sieve together APF, baking powder, desiccated coconut and soda bicarbonate. Add some APF to the condense milk mixture and then add  unsweetened coconut milk and mix well. make the lil thick pouring consistency of batter.

4. Pour batter over pineapple slices in the ramekins and bake at 180°C for 25 minutes or till cake is done. Remove from oven, loosen the sides of cake using a knife and immediately turn onto a plate, or you can enjoy them directly by serving in Ramekins. We enjoyed this cake by having in ramekin jars only.


Monday, 26 March 2018

Blue lagoon Cooler

If you don't drink alcohol or are simply looking to drink a little less of it, there's no reason to fret: you can still enjoy the sweet pleasures of a cocktail by embracing the mock-tail. Loose the booze and instead, indulge in one of the myriad drink combinations made with sparkling water, flavored soda, fresh juices, and simple herb-and-fruit-distilled syrups. 

Blue lagoon cooler is an amazing refreshing cooler, The color of this drink always attracts me whenever we go to have some drinks or for Pizza. This refreshing drink I used to order and enjoy it with delicious pizzas or just like that. Summer has started in Qatar, and we really need some refreshing drinks or coolers these days. I got the Curacao syrup and made this cooler with some lemon juice, sprite and with some soda water. Check out the super simple recipe of this cooler and get away from the scorching heat. Enjoyyy!!


1 Cup Blue Curacao Syrup
2 tbsp Tbsp Fresh Lemon Juice
2 Tbsp Simple Sugar Syrup as per your taste
2 Cup Sprite
1 Cup soda water
Ice cubes as needed
Cherries to garnish


1. Take a Pot and add blue Curacao syrup, simple sugar syrup and lemon juice to it.

2. Now add sprite and top it with the soda.

3. Stir lightly with a spoon and garnish with cherries.

Serve and Enjoy….

Monday, 19 March 2018

Rasam Powder

Rasam is a staple diet of people in South India. This can be had as a soup also. History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavors and regional cuisines.

Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.

Basic rasam powder is just made with toor dal, pepper, coriander, jeera, red chilies and hing. To make it flavorful and tasty, one can use the following ingredients: Roasted Channa dal lends a unique aroma and slightly thickens the rasam. Fenugreek seeds or methi seeds add a unique aroma and is also healthy. This time in our Foodiemonday Bloghop event,we are back with Spice Powders. I am contributing the recipe of Rasam Powder. Check out the recipe below and enjoy it in your meal. :)


21/2 tsp Cumin seeds
11/2 tsp Coriander seeds
1/2 tsp Fenugreek seeds
2 tsp Black peppercorns
5 whole dry red chilies
1 tsp Oil
1/3 cup Toor daal
1/2 tsp Asafoetida
1/2 tsp Turmeric powder
30 Curry leaves


1. Dry roast cumin seeds, coriander seeds, fenugreek seeds, black peppercorns and whole dry red chilies. Set aside to cool.

2. Heat oil in a pan and sauté the dal till red. Set aside to cool. Grind the roasted ingredients with asafoetida, turmeric powder and curry leaves.

3. Cool and store in airtight containers.

Monday, 12 March 2018

Kiwi lemonade

In doha, the summer has already knocked the door, and again we will need all the cool and refreshing ingredients back in our fridge....Again we are back with lots of ice creams, coolers, lemonades, milk shakes, cold coffees etc.. Here, from yesterday I started to feel more heat in weather as when I went for daily walk in the morning, I could literally feel that heat on my body...And I said, Summer You are welcome once again.

I had some fruits in my fridge, And kiwifruit was one of them. By discussing our next theme for our Foodiemonday Bloghop event, we were end with Cookbook recipes. This lemonade recipe was written in my hand written recipe book, which me and my mom used to write recipe in our diary. I have few of the diaries here with me, I was searching for refreshing recipe and I got this. This Kiwi lemonade is so easy to make, and will make you so refresh and calm after having this. Super fast recipe to calm and refresh yourself, Adding this recipe to our 135th foodiemonday bloghop event. Check out the recipe below and enjoyy :)


6 kiwi fruits
1 cup sugar
3/4 cup lemon juice
few fresh mint leaves
1 liter carbonated water, chilled


1. Peel kiwi. Puree peeled fruit in blender container. Strain mixture through a fine-mesh wire strainer placed over a bowl. Discard seeds (some may remain).

2. In a large pitcher combine sugar and lemon juice. Stir until sugar is dissolved.
Stir in strained kiwi. Cover and chill.

3. Slowly add the chilled carbonated water and fresh mint leaves just before serving.



Monday, 5 March 2018

Penne with Spinach Sauce

This is a perfect week night meal the whole family will enjoy. Sneaking spinach into a dish it is a great way to get your picky kids to eat more leafy greens without any complaints.

This is a wonderful and simple pasta dish that can be served with salad and bread on the side. This cheesy pasta dish comes together in a flash and is a tasty meal that everyone loves!  I’ve recently started making a white sauce with fresh spinach blended in, and I’m happy to report that it’s a big hit! Prisha and Himanshu loved it just as much as the classic recipe. This is super simple to make – you simply add fresh blanched spinach to the cheesy sauce, and then blend it all up with an immersion blender. I have added broccoli too when I was blanching the spinach. Once the sauce is ready, add your hot pasta, stir, and serve! They are so flavorful pasta.

This is our 134th #Foodiemonday #Bloghop event, this time we are back with #Pastasauce theme to take you guys on a tour of different Pasta sauce recipes, I ma contributing the healthy version of Pasta sauce which is Green sauce made with spinach and broccoli. These are the whole wheat Penne pastas, made with exotic vegetables like broccoli, cherry tomatoes and if you like you can add sweet corn kernels too. 


1/2 Cup White sauce
3 cloves of garlic, peeled, chopped
1/2 cup onions, diced
1 pound fresh blanched spinach
3 small flowers of Broccoli, blanched
1/4 cup virgin olive oil
1/2 cup cream cheese
1/4 cup hot pasta water
Salt & ground black pepper
2 Tbsp fresh lemon juice
1 Cup whole wheat Penne Pasta
1 onion, sliced chopped
some flowers of broccoli
1/4 Cup diced carrot
1/2 Cup Cherry tomatoes


1. In a heavy saucepan, melt butter. Add garlic, 1 Tbsp all purpose flour, roast the flour until little brown and add milk according to sauce consistency. Add Black pepper powder, some salt and oregano. Cook it for 3-4 minutes. Your white sauce is ready.

2. Blanch the fresh spinach and broccoli, Blend in cream cheese, olive oil and pepper. In another pan take olive oil and add all the vegetables and saute them for 2-3 minutes add salt and pepper. Keep them aside.

3. Take another pan and add white sauce in it, cook it for a minute and add blended paste of spinach and broccoli. again cook it for 2 minute. Add your favorite pasta and sauted vegetables in the sauce, serve it hot.

Monday, 26 February 2018

Kesar Peda

Peda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoya (Mawa), sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The color varies from a creamy white to a caramel color. The word peda is also generically used to mean a blob of any doughy substance, such as flour or khoya. Variant spellings and names for the dessert include pedha, penda (in Gujarati) and pera. 

Pedas originated in the city of Mathura in present-day Uttar Pradesh. The Mathura Peda is the characteristic variety from the city. From Uttar Pradesh, the peda spread to many parts of the Indian subcontinent. For our 133rd foodiemonday Bloghop event we are back with #Holionmyplatter theme, for this theme I am back with splash of saffron and khoya in the form of Peda. These Kesar Peda are so delicious and melt in mouth.

kesar peda is a classic sweet made for festive occasions. They are delicious and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. This is a easy recipe to make. check out the recipe below and Enjoyyy...wish you all a very Happy and safe Holi. :)

2 cups dry milk powder
1 cup heavy cream
1/2 cup sugar
1/4 teaspoon crushed cardamom
Few strands of saffron
1 tablespoon milk to soak the saffron
1 tablespoon sliced pistachios for garnishing


1. Soak the saffron strand in warm milk. Set aside.

2. Heat the frying pan on low heat, Add cream and milk powder. Mix it well. Mix will start getting soft consistency of thick batter as it gets warm.

3. Cook mixture on low medium heat stirring continuously until mixture becomes lumpy like soft dough. This should take about 12-15 minutes. Add saffron and cardamom mix it well and cook for 2-3 more minutes until it is consistency of soft dough. Turn off the heat. Now this is known as khoya.
Transfer the khoya into a bowl and let it cool off until khoya becomes lukewarm.

4. Add the sugar into the khoya and knead it for about a minute until everything blends together and become soft dough.

5. Divide the mix into 20 equal parts or more, less depends the size you prefer. Make them into ball rolling between your palms. make any design you like on peda or simply make a dent on it.

Garnish them with pistachios.

Monday, 12 February 2018

Rose flavored Butter cookies

These piped cookies are also commonly known as Melting Moments. As the name implies, they literally melts in your mouth. The dough is made by the creaming method, that is, creaming butter with icing sugar to give a soft and crumbly texture. Icing sugar is used instead of caster sugar to prevent the cookies from spreading. Although the finer the sugar granules, the more spreading they cause, icing sugar which contains cornstarch will actually help the cookies to hold their shape better. Corn flour is also used alongside plain flour  to create the tender, melt-in-your-mouth texture.

These delicate butter cookies are a great treat! The Rose flavor and pink color enhance the beauty of these cookies. The home was with aroma of rose flavor. The recipe is straight forward and down right simple. It requires minimum ingredients and the dough was done in no time. The only difficult part was piping them! I thought I could use my Wilton 1C and 2D  decorating tip as it gives very impressive rosettes just like I did.

The valentine's day is right on the corner, You can make these beautiful rosettes in cookies form and serve this to your valentine. This is going to our 131 #Foodiemonday #Bloghop event, and this event we are back with #Valentinerose recipes. This is a contribution to out bloghop event, check out the recipe below and Enjoyyy!!!!!


175 g unsalted butter, softened at room temperature
40 g icing sugar
1/2 teaspoon Rose Essence
1 or 2 drops of edible red color (This will mix with all the white ingredients and turn in to pink color)
175 g plain flour
40 g cornflour (cornstarch)


1. With an electric mixer, or with manual beater cream butter and icing sugar together until pale and fluffy.

2. Add the Rose Essence and beat for a few seconds.

3. Sift the flour and cornflour together over the butter mixture and mix until smooth. Add 1 or max two drops of edible red color and mix the color in the dough very well.

4. Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking tray lined with parchment paper. Space the shapes well apart.

5. Bake the cookies in preheated oven at 180 deg C for 12 minutes or until they are a pale golden color.

Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cool.


Monday, 5 February 2018

Beetroot Tomato Soup

Tomato & Beetroot Soup is a comforting and easy dish to make on cold days. This recipe uses no cornflour or heavy cream, relying on the goodness of vegetables alone to provide all the goodness, flavor and body to the soup. This is ideal for this season when the sniffles attack and you crave warm, satisfying meals over complex full meals. 

Beetroot Soup is not only a fabulous color but delicious too. Personally, I am not a big fan of eating beetroot raw, So I have to keep finding ways to make it delicious, because we can settle for nothing less! So I figured out one of the best ways to eat this extremely healthy root, and that is to turn it into a Soup. My amazingly smart mother is always telling me to somehow, anyhow eat beet which I keep trying to avoid but after this recipe I will be happy to be eating it as much as she asks me to:) Moreover it's a very easy recipe so it's a great thing to add to the regulars on your menu.

This is our 130th #foodiemonday Bloghop event, and we are back with #seasonofred recipes theme,  My contribution for this event is beetroot tomato soup. check out the recipe below and enjoy the warmth of healthy root.


4 Tbsp oil
11/2 tsp whole cumin seed
1 large clove of garlic, thinly sliced
1 medium onion, coarsely chopped
1 teaspoon all-purpose flour
1/2 tsp Red chili powder
1 bunch of beets (3 to 4 roots), topped, tailed, scrubbed and cut into 6 wedges per beet
11/2 cups chopped Tomato
1 tsp salt
11/2 cups water


1. Heat the oil in a medium-sized pot over medium-high heat. When the oil is hot, add the cumin seeds. Let them sizzle for a few seconds until they start to darken, then throw in the garlic. Stir-fry the garlic until it starts to turn golden. Add the onion. Stir-fry for 2 minutes until the onion softens.

2. Add the flour. Stir and fry for a minute, taking care not to burn them. Add the beets, tomatoes, salt, red chili powder and 2 cups water and bring to a simmer. Cover and turn heat to low.

3. After about 30 minutes the beets should be tender. Remove the lid and turn up the heat to medium. Cook uncovered for about 5 minutes. Use a blender to puree the soup. Adjust the seasonings and add a little water if it seems too thick — it should have a thick, creamy consistency. Heat through over medium-low heat. Serve in bowls. 


Sunday, 28 January 2018

Bhaturu - Himachali Stuffed Fermented Bread

Beautiful state of Himanchal Pradesh has a unique cuisine of its own. The cuisine of this hilly and cold state has been developed keeping in mind the geographical compulsions (as agriculture is difficult and communication is tough) and high nutritional requirements of the inhabitants. Paddy and maize happen to be the staple food of the people as the climate favors the production of these crops. Dishes prepared from Salayara and an iron rich cereal called, Kodra are part of the daily food.

People are very much fond of tea. Milk and other daily products form the part of the daily food habit of the people as traditionally people have cows in their house. Dishes prepared from energy rich Sattu is a must item of every day meal. 

Taste in Himanchal Pradesh varies from region to region. Some people are very much fond of non-vegetarian dishes. These are prepared using host of spices like cardamom, cloves, cinnamon and red chilies.

Here is one such unique recipe from Himachal and it is called Bhaturu or Bhatooru. Don't confuse it with Punjabi Bhatura (of famous Chole bhature) which normally has Maida (purpose flour) as main ingredient. Bhaturu or Bhatooru is a kind of bread (Roti) which is cooked by fermenting wheat flour. Bhaturu's are relished baked as well as fried. Since it's been part of staple food in most parts of Himachal, mostly it is baked on tawa/pan. For special occasions like festivals, marriages bhaturu's are deep fried in oil. From dough make small even balls of the same size. For ages people of Himachal have been shaping these small dough balls into Roti with hands, but you can use a board and rolling pin to shape them as Roti's. Bhaturu shouldn't be thin like normal chapati/phulka. The thickness of Bhaturu should be around 0.5 to 1 cm. Leave these Roti's for next 10-15 minutes wrapped under a cloth. After 15-20 minutes either you can bake these or deep fry them in oil. For baking put the raw Bhaturu on hot pan/tawa. When it is baked on both sides, put it directly on gas burner or fire to have that soft and puffy Bhaturu's. Serve them hot with seasonal vegetables, daal or curry. Bhaturu's are best when baked in earthen oven (Chulha). 

Bhaturu's also has a variation known as bharwan Bahturu (stuffed bread). Before baking, the dough balls are stuffed with a grounded mixture of soaked daal, rice etc. You can even use boiled potatoes to stuff them. Bhaturu is known as Suhaalu or Sumkeshi roti in other parts of Himachal Pradesh. This is going to be apart of our 129th Foodiemonday Bloghop event. and this time we are back with #Himachalrecipes. My contribution for this event is these delicious Bhaturu. Check out the recipe below and Enjoyyy the Himachali taste. :)


10 Apricot seeds or small almonds
1/2 teaspoon fenugreek seeds, powdered
Wheat flour dough rested overnight with yeast
1/2 cup Coriander leaves
2 Onion, diced
Garlic / Garlic leaves
1 teaspoon Garam Masala
2 whole red chilies
1/2 teaspoon Turmeric powder
1 teaspoon Salt


1. Make wheat dough with yeast and rest it overnight.

2. Grind all other ingredients with little water.

3. Take small ball of dough. Make circular shape. Place 1 tsp stuffing in center. Cover the dough again.

4. Using hand press the dough to make circular shapes.

5. Heat over tawa. Cook both sides. Bake over direct flame.

Serve hot with yogurt , chutney or curry.

Monday, 22 January 2018

3 ingredients Chocolate chip cookies

Cookies equal comfort. Especially warm right out of the oven eating them straight off the cookie sheet. It just feels like warmth, love, and home. And while I love fancy cookies, sometimes I just want easy chocolate chip cookies.

I don’t think there is any secret by now that I have a certain obsession for cookies. I think sometimes people who don’t bake very often do not realize that cookies can really be a simple thing to make. You really only need 5 ingredients to make fantastic easy chocolate chip cookies and I bet most of us already have them in our pantry! I created this simple chocolate chip cookie recipe that comes together quickly and uses things that you probably only have in your pantry! But this time I am showing you the use of only 3 ingredients to make these super tempting and loved by almost everyone chocolate chip cookies.

When you use the butter in every cookie recipe. Yes, butter play the important role to bind the mixture and texture for cookies. here, without butter also the cookies will come out so well. I just used 2 large mashed bananas for this recipe and they bind the flour and added chocolate chips in to the cookie dough. I simply scoop them to the baking sheet and after baking them, here the delicious chocolate chip cookies straight from your oven. Super fast recipe and at the same time super tasty cookies too. 

This time we Foodiemonday people came back with 3 ingredients recipes. and since long I wanted to make chocolate chips cookies. I searched about this on google, I found this recipe with oatmeal cookies, so I tried this with chocolate chip cookies and with wheat flour. and they came out well. heck out the recipe below and try them ....Enjoyy!!!!!!!!!!!!!!!!!


11/2 cups Wheat flour
2 large bananas
1/2 cup chocolate chips


1. Preheat oven to 180 degree C and line a large cookie sheet with parchment paper.

2. Mash bananas in a large bowl. Add in the flour and mix well to combine. Fold in the chocolate chips.

3. Scoop 2 tablespoons of the flour and banana mixture onto your cookie sheet and shape into a large round about 1 inch apart, no need to worry about these spreading.

4. Bake for 15-20 minutes until the cookies are golden on top and just set to the touch.
Remove from the oven and allow to cool for a few minutes before transferring to a wire rack. Store in an air tight container for up to 2 days.

Monday, 15 January 2018

Sun dried tomato and basil Bruschetta

Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cheese. A popular dish is Bruschetta with tomatoes; the most popular recipe outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is marketed under the bruschetta name.

In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called ventricina is served. I am a die hard Italian food lover. most of the white sauce pasta, (White sauce with garlic flavor only) and these Bruschettas, My All time favorite.  These are really good! I always make two batches of these since the go so quickly. This appetizer or side dish makes a crispy complement to any Italian entree. Those are the greatest bruschetta I always serve with friends and family.

And this is going to be a part of our 127th #Foodimonday #bloghop event. This time we all are back with our #Bruschettarecipes. Check out my version of Bruschetta and Enjoyyy the Italina treat.


1 small baguette, sliced into thick pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon chili flakes
1 tablespoon thinly sliced garlic, plus 1 garlic clove, peeled, for coating bread
8 to 10 basil leaves
1/3 cup sun-dried tomatoes, drained and sliced 1/4-inch thick
1/2 tbsp Lemon juice
Salt and fresh black pepper
2 Tbsp Grated cheese


1. Preheat a grill or stove-top grill pan.

2. Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.

3. While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.

4. When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.

5. Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato basil mixture, then evenly divide the grated cheese and some more basil leaves over the mixture. Serve warm.