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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….

Thanks for stopping by…


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.



Beef Fry, with a twist…..


Beef fry

Well,if  you go through my blog, you would always notice that most of my recipes are my own innovations and all those were ways to incorporate veggies into the yummy stuff !!! My kids are very picky eaters, especially when it comes to veggies and hence I need to work my brain in such a way that , neither they find out what is hidden nor do they develop a dislike for their yummy food. A tough job indeed !!!!

So this post is no different. It is vacation time down here and this is the best time to serve hot hot food to kids that they love , and get the maximum and nutritious food into them. As usual I had some veggies with me and I was breaking my head to put them into my menu in a hidden manner, that is when the beef gave me a good smile…:)

beef fry with a twist

I immediately knew what I should be doing…..;)..he he he……  You know that wicked smile just popped on my face and my hubby instantly said” You are upto some mischief !!!” Trust me, you kids would love you for this. They never had the faintest idea that all that they hated was in there in their favorite dish and I was so happy to see them licking their fingers and asking for more….Oh! what a great feel when you see your lil ones having healthy food, and happy that you could play the trick on them !!!! ;) 

Since it was a quick make and light going down, could`nt take as many clicks as I wanted…:(

Servings – 4-5 


For Marination

1 kg  Beef

1 tsp Turmeric powder

1 tbsp Chilly powder

1.5 tbsp Coriander powder

1.5 tbsp Chicken Masala

2-3 tsp ground black pepper powder

1 tsp garam masala


For the curry

2 large onions cut finely

1-2 small green chilies

2-3 large cloves of garlic finely chopped

1 piece of ginger finely chopped

1 tbsp chicken masala

2 tbsp Chilly tomato sauce

2 tsp Soya sauce

1 cup Spinach Leaves, finely chopped

1 cup Fenugreek leaves, finely chopped

1/2 cup Broccoli finely chopped

Coriander and Mint leaves  a handful, finely chopped and some for garnishing.




. Clean the beef and cut them to small pieces.

. Marinate the beef with the ingredients and let it sit for 10-15 mins.

. Cook the beef in pressure cooker till soft and tender.

. In a hot pan, pour some oil and let it heat.

. Saute the onions,green chilly, ginger and garlic till tender and starts turning brown.

. Add the two sauces and chicken masala and mix.

. Add in the spinach, broccoli  and Fenugreek leaves and mix.

. To this add in the cooked beef along with some of the stock.

. All the leaves would shrink and you can mix well and keep on low-medium heat till all the water evaporates and the beef starts to get crisp.

. Add in the coriander and mint leaves and check for salt.

. Mix and let everything combine and get crisp gradually.

. Once done, take off from flame and garnish with coriander leaves.

. Yummy and energy packed beef fry ready !!!!

.Best served hot, along with rice or perfect as a great sandwich filling.





Easy Homemade Granola

easy and healthy granola

With all the Easter treats and heavy meals, it is now time for something healthy !!! Well the reason for me to think of making something munchy and healthy was to make something different for my father-in-law !!! He is  diabetic and he has been munching on the store bought rusks and sugar free biscuits for long.

healthy and easy granola

On our last visit he did mention casually about his dislike for these and how bored he was to have these repeatedly. I assured him that I would get him something different next time and also promised him, I would bring him something yummy to crunch on.

homemade granola

After much trials, I finally nailed on this one and this time it was a huge hit. Not only did my father-in-law fall in love, even my kids !!! I was amazed the way they were munching on these and I was super happy, cos I could finally get them to something healthy for their in-between snacks. Vacations and hunger go hand in hand…lol…:)

healthy granola

Now I have these in large batches and we all munch on them for our snack time. They are also perfect for a quick grab on busy mornings or lazy evenings.The variations are vast and your creativity is the limit….;)

Servings – 1 large bottle


3 cups raw oats ( I used the instant oats).

1 cup chopped dry nuts ( I used pistachios, walnuts, cashews)

1/2 cup unsweetened dry fruits ( I used black raisins, gold raisins and dry apricots)

3-4 tbsp Honey

2 tbsp Oil ( I used bran oil as that is neutral i taste)

1 tsp vanilla extract

large pinch of salt

1/4 cup raw seeds ( optional)


. Line a baking tray with parchment paper or baking sheet.

. Mix all the ingredients together and spread them on the prepared tray.

. Bake for about 10 -15 mins or till they are toasted

. Cool them well before storing them in glass jars.

Notes –  If stored well after proper cooling, in an air-tight container, these store well upto 2 weeks at room temp or can be even refrigerated.

Honeycomb Buns

honey comb buns

Exams are at the doorstep and now it is tedious not only for my kids but also for me to keep them energized  for their studies. One good way of making my lil ones get to study is making them wonder treats that they love and enjoy. Who does not love warm, soft yummy buns fresh out of the oven??? The honeycomb buns have been long in my to do list and finally made time to lay my hands on it.


Honeycomb buns or commonly called as Khaliat Nahal, ( which means Bee Hive ) is one among the yummiest, softest and sweetest buns of the Arabic.The bun resembles a honeycomb structure and would have a honey glaze to top it. Though they are mostly known for the sweet versions, savory versions could also be made, or infact, any filling that your creativity could take you….;)

These beauties are quiet easy to make and I promise you, the best that you could bake for your family. Warm and moist and perfect for winter mornings or afternoon tea….mmmmm…cant express the yumminess in words !!!!

honeycomb buns

The moment I put these beauties in the oven, my son has been wandering round and round and waiting and peeping through the oven glass to see them rise and puff….and once it was done, he was like ” Mom pls give me one, NOW !!!”  I had to calm him till my shoot was over and then, it all vanished in a jiffy, with my daughter too being in it. Had to fight with them to get a bite and keep a few aside for my poor hubby….lol….:)

Recipe adapted from here

Servings – 12 buns


For the Dough

2 1/2 cups All purpose flour ( or half and half of All purpose and wheat flour)

40 gm butter, melted

1/4 tsp salt

1 cup lukewarm water

3 tbsp Sugar

1 tsp yeast

2 tbsp milk for brushing the dough

For the Filling

As per your choice, I used 1 tbsp cream cheese for each bun.

Glaze/ Sugar Syrup

1/4 cup Sugar

2 tbsp water

1 tbsp honey

1 tsp lime juice


.  Grease either a 9″ cake tin or 8″ cake tin well with oil and keep aside.

. Melt the butter and make sure this is a bit cool while adding to the dough.

. In a bowl, mix the ingredients for the dough and knead well to make it into an elastic dough. ( Add flour if required to make the dough to a non sticky, but elastic enough to work consistency )

. Roll the dough into  a large bowl and place in a well oiled bowl and cover with a kitchen towel and let it rest for about 1 hour.

. After an hour, knead gently and then divide the dough into two.

. Roll them length wise and then cut them to about 1″ size pieces.

. Flatten them and place the filling as per your choice, pinch at the top and roll to a smooth ball.

. Place the filled balls in the greased pan in concentric circles. ( mine was small and hence was easy…lol..)

. Cover with kitchen towel and let it rest for another 20-30 minutes.

. Brush with milk and then bake in a preheated oven at 180C for about 25-30 mins.

. Make the glaze in the meantime as the glaze has to cool thoroughly. .

. To make the glaze, bring sugar and water to a boil and let it simmer for a minutes. take of flame and then add the honey and lime juice and leave it to cool.

. Once the buns are done, pour the cool glaze over the hot buns and let them rest for a  few minutes.

. Serve it hot along with hot milk or tea and enjoy your breakfast or tea with your family !!!!

Notes :

.This is the sweet version, however, i used very less amount of sugar both for the buns and the glaze, you can add sugar as per your choice.

. While opting for the savory fillings, make sure you sprinkle white sesame seeds before baking the buns.