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Hai there !

A place where information that I know is shared, in the simplest and purest form so that it is easily conveyable to my viewers ,is what my blog is all about.

I hope my blog would be of help to the readers out there, to get what they want….

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Chocolate Banana Muffins


Chocolate Banana Muffin

Almost a week we have holidays here in India now as part of the Dussehra or also known as Vijadashami festival, which is one of the most important festivals of the Hindu religion.

Picnics planned and kids gearing up for all the fun during this time.  So while preparing the picnic kit, for a sweet munch I was just thinking on what to make and lo, that is when my eyes met those ripe bananas sitting in the corner of my kitchen counter! I immediately knew what I should be doing as whipping up those ripe bananas to a wonderful treat is a real yum….

As my kids would not prefer the only banana version, I just checked my pantry and got my hands on some dark chocolate too….Chocolate and banana are just the perfect combination and hence I combined the two for a real yummy, moist, tummy filling Muffin….Now my task is to get it packed, without much of it going vanishing in my absence !!!! lol….

So simple, yet so yummy these are….

Servings – 24-26 nos


1 1/2 cups flour

1/4 cup Cocoa powder

1/4 tsp baking powder

1 tsp Baking Soda

1 cup Sugar

1/3 cup oil

1 egg

1 cup chocolate chips or dark chocolate bar chopped into mini chunks

1 1/2 cup mashed bananas ( i used the small ones)


. Pre-heat oven at 180C.

. Sift the flour, baking powder, baking soda and cocoa and keep aside.

. In a bowl, combine the eggs, sugar, oil, banana well.

. Beat in the flour to the wet ingredient mix. Fold in the chocolate till all comes together.

. Pour into muffin liners and bake for about 20-15 mins or till done. 

. perfect for breakfast, brunch, snack or for even picnic snack.

Note – Mine were medium liners and so got many numbers. larger ones may yield less numbers but would be bigger in size.

Easy Garlic and herb Buns


Garlic and herb buns

Off late I have been a bit lagging in here and that is only because my hands just got full…so firstly I should be apologizing to my lovely readers out there for being a bit late in posting in here. Cake baking, custom orders and school activities of my kids kept me busy round the clock that though I had the content and clicks ready, I could just not fit in some time to post in here. So today I decided, no matter what this would be my first thing in the morning…lol

Bread baking has been my dream and I really lost count the number of times I have tried my hands on getting good soft pillow breads. On and off when I get them right, I do pin it down here. These garlic and herb buns have been in my mind for long and when I got some time on hands, I gave a try. Trust me the easiest, softest and yummiest buns these are !!!! The aroma that fills your kitchen while they rise………….just beyond words, worth experiencing it !!!


garlic herb buns

These were vanished in a jiffy and no often these are a part of my weekly menu. Kids love them and it is so easy to gobble up a few if made into smaller sizes. Goa head and enjoy the art of bread baking and make lovely breads at home !!!

Servings – 8 medium sized buns


For the dough

3 cups flour ( or you can even use bread flour)

1 tsp Active yeast

1 tbsp white sugar

1/2 cup warm water

1 tbsp unsalted butter softened

1/2 cup milk

1 tsp salt

For the topping

4 tbsp unsalted butter melted

a bunch of finely chopped herbs ( thyme, parsley, basil, etc)

2-3 cloves garlic finely chopped or minced

a pinch of salt


. In a bowl, mix the yeast, sugar and warm water and let it stand for a few minutes.

. In a large bowl, add in all the other ingredients for the dough and then mix in the yeast-sugar mixture and knead into a soft dough.

. In a oiled bowl, cover the dough with a damp cloth and let the dough rise for about an hour or till doubled.

. In the meantime, in a bowl combine the topping ingredients.

. Divide the doubled dough to balls and roll as per to your choice of shape. Dip these in the melted butter-herb mixture and leave it to rise once again( which actually happens faster). Reserve some of the butter-herb mixture.

. Pre-heat the oven and bake the buns at 170 C for about 30-35 minutes or till done.

. Brush the remaining melted butter mixture onto the hot buns once out of the oven.

Enjoy these yummy soft buns with a cup hot tea or coffee and grab them for a quick bite on a busy morning !!!

Note – This can be even made to a loaf instead of buns.

Cinnamon Raisin Rolls


Cinnamon Raisin Rolls 1

Bread baking has caught into me for some time and I have been doing repeated trials to get one right. Though the taste comes out good, the texture was never satisfactory ( at least to me …;) ) and so my trials went on till I nailed this one !!!!  When I saw these beauties rise, fluff and come out of the oven so soft and full of flavor, I was so excited that I could not wait to shoot these beauties…..( guess that is what every blogger goes through…lol)

This is a very easy and simple recipe and for those longing to try breads or those who fear the art of baking bread could definitely try and get themselves happy. Though I wanted to do the braided bread, I did not have enough time to spent on getting those beautiful braids, and so I switched from that thought to simple rolls, which I later cut into single bite size pieces, which ultimately resembles pinwheel rolls ..;)

Little ingredients and some time, you would have your kitchen filled with great aroma and your tummy with yummy rolls. Perfect for a good morning breakfast, or an evening tea-snack….

Cinnmon Raisin Rolls

Servings – 5-6 medium to large sized rolls


For the Dough

2 1/2 cups – 3 cups all purpose flour

1 1/4 tsp Active yeast

1/4 cup Sugar

1/2 cup warm water

2 egg

2-3 tbsp oil

1 tsp salt

For the filling

1/2 tbsp ground Cinnamon

2-3 tbsp Light Brown Sugar

1/2 cup black raisins

2 tbsp melted butter ( reserve some for brushing)

Egg wash from one egg for the final brushing


. Combine all the ingredients for the dough and mix to form a dough. Place it on oiled bowl and let it rise for about 1 – 1 1/2 hours or till doubled

. Punch the dough down and divide them to either three or six balls and then let it rest for another 15 minutes.

. Mix the ingredients for the filling, reserving some melted butter for brushing the dough before the filling.

. On a floured surface, roll the dough and then brush with melted butter. Then place the filling.

. Either braid or roll ( as per convenience ) and place them onto a loaf tin or baking tray and leave it to rise again for another 25-30 mins.

. Apply the egg wash and then bake for about 20-25 mins or till done and golden brown.

. Serve either immediately or later with a cup of coffee or tea !!!! 





Mutton Curry


mutton curry

It is Ramadan time and I have been wanting to post for so long something related to Ramadan. However, time constrains and other factors kept me on hold. Somehow I decided when I was thinking of cooking the mutton that , this would be up on the blog and I need to find time to click and post it, no matter what. And hence this yummy, finger licking recipe found its way in here !!!!

This is actually another version or let us say, more or less similar to the Paneer Butter Masala. Just a little bit of twists and adds and I got a totally yummy, creamy version with Mutton. A perfect side dish along with rice, Indian breads or Pita breads. Totally finger licking and my kids just loved it !!!

mutton curry 1

Servings – 4-5


For Marination

300 gms Mutton bits cleaned

2-3 tsp Chilly powder

1/2 tsp Turmeric powder

1 tbsp Coriander powder

1 tbsp Meat Masala

2 tsp pepper powder ( or more based on your level of spice)


For the Gravy

2 large onions finely chopped

3-4 dry red chilies

2 medium sized garlic cloves finely chopped

1″ ginger finely chopped

1 -2 tsp Kashmiri chilly powder

1 tsp turmeric powder

1 can tomato puree

1 can fresh cream

a stick of cinnamon

1/2 tsp Oregano coarsely powdered

Thyme and coriander for seasoning and garnish

Salt as per taste.



. Marinate the mutton bits with the ingredients mentioned and pressure cook till cooked ( soft)

. In a heavy bottom pan, heat some oil. Add the garlic first and flavor the oil.

.When garlic gradually browns, add in the chopped onions, ginger, cinnamon stick, dry red chilies, and saute well. 

.When the onions are sauteed, add in the Kashmiri chilly powder and turmeric powder and mix.

. Then add in the tomato puree and let it cook. ( When it starts to leave the sides of the pan)

. Add in the fresh cream and stir. To this add in the cooked mutton pieces , stir and cover and simmer the flame.

. Let the meat cook on low heat till soft and tender, stirring occasionally in between. 

. Add in the oregano, thyme and coriander and mix. Season with salt as per requirement.

. Put off flame and leave it covered for a couple of minutes, for all the flavors to blend well.

. Serve hot along with rice, or with breads like Garlic Naan, Rumali roti or any other Indian breads.

Too yummy and creamy to be missed !!!!






Mini Chocolate Tarts


mini tarts

Been some time since I have written something in here. Sorry to my lovely readers. School vacations just caught hold of me and the much awaited breaks is all that was taking place,  with a few cake orders in between. Though I have been wanting to pen down for quite sometime, it just happened to be now !!!

Yesterday was quite an exciting day for me as I met my best friend after almost a year. She is settled in Chennai and on her daughter`s school vacations is when we catch up for the little gossips and so on. I was so excited that I wanted to prepare something special for her and her little daughter. But again, in the midst of taking my son to his swimming classes and other engagements, I just could not work my brain for  a good surprise for her.

Mini chocolate tarts

But I was very sure, that I would bake something for her and in my limited time and I came upon these little cute beauties. As a Cake decorator, ganache is one thing that would always be in stock at my house and so I ended up making this quick mini tarts filled with luscious chocolate ganache over a cup of hot steaming coffee for my dear friend and her lovely daughter.

The little girl was so much in love with it, that I packed for her some to take home and have it. She just loved it. I bet you, a quick and simple dessert. Just pop into you mouth and get lost in a chocolatey world !!!

Servings – 10 nos ( I doubled and made around 20-25 )


For the Tart base

125 gms unsalted butter which is cool and cut into pieces,

250 gms plain flour

90 gm castor sugar

1 egg

pinch of salt 

For Ganache

2 cups dark chocolate  finely chopped

1 cup cream


. In a large bowl, using a fork or your clean fingers, mix the cubed butter and flour till all the butter is mixed and resembles a crumble texture.

. Add in the sugar and just a pinch of salt and just mix with your fingers. 

. Make a well in the center and add in the egg and bring all together till you get a firm dough. If needed add a little bit more flour.. ( if dry, add 1 tsp of cold water)

. Knead the dough slightly on a floured surface and gently flatten the dough, cover in a cling and let it rest in the refrigerator for 30 mins.

. Pre- heat the oven at 190C. Roll out the dough, cut them to small circles using a cookie cutter and then place them on a greased pans. Prick the base with fork and bake for about 12 mins or till golden brown.

. Let them cool on wire racks and once completely cooled, fill with ganache. 

. Either serve immediately or best tasted when chilled.

. For the Ganache

. Finely chop the chocolate and keep aside.

. Heat the cream just till it is hot ( not boiling)

. Pour the hot cream over the chocolate and let it stand for a few minutes. Then fold in the cream and chocolate and let it mix well. Leave over kitchen counter overnight for the ganache to set. 

Notes : I did not have tart pans, I used the back side of my muffin tray to bake the base of these tarts.

Ganache can be stored in the refrigerator if made earlier and should be bought to room temperature for easy piping

. While making ganache, make sure that not a single drop of water is in the utensils that you use for chocolate and be extra careful not to boil the cream, just heat.