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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…


Cinnamon Infused Chicken


Cinnamon Infused Chicken

After all the fever and tiredness, we as a family were craving for something really spicy and with full of flavor. You know, your taste buds are all dead when you have bad fever and when you are up again, they just make you crave for anything and everything!!!! lol  It was this craving that made me make the Dragon Paneer and we thoroughly enjoyed it.

Looking around, I had some chicken with me and so as usual I started thinking of ways to make it in some different manner. I really wanted to incorporate some flavor and spices and so just made a quick search of all that was left in my pantry and how I could bring it together. It was when I saw those lovely beauties ( the Cinnamon Sticks) , and idea struck me. (This dish was made and shot many days before, but since I was held up with the preparations for my daughter`s birthday, I could not post it. However, only the cake could be shot and I had no time for shooting the other items in the menu…:( )


This is indeed spicy, see those colorful chilies ??? They are really hot and we really loved it, though kids did complain this time it was a bit spicy for them.  A simple, yet yummy dish that just blends perfectly with any kind of dish.

Cinnamon Chicken

Servings 3-4 


For the marinate

500 gms chicken cleaned and cut into pieces.

2 tbsp thick curd

1/2 tsp cinnamon powder or one small stick ( about quarter o a stick)

1 tbsp Chilly tomato sauce

1 tsp Soya sauce

Finely chopped parsley

1 tsp pepper powder

1 tsp Salt.

For the curry

2 medium sized onions chopped

2 cloves garlic crushed and chopped

1/2 stick of Cinnamon

1-2 Hybrid pepper/round chilly  thinly sliced

1-2 Jalapeno finely sliced 

1/2 tbsp Chilly Powder

1 tbsp Meat Masala 

1/2 tsp pepper powder

Salt to taste

1-2 cups water

2 tbsp finely chopped parsley

2 tbsp Oil


. Marinate the chicken with the ingredients for marination and keep it aside for about 30 minutes.

. Heat a heavy bottom pan and add some oil. To the hot oil, add the cinnamon stick and let it get heated. Then add the onions and garlic and saute well. 

. When the onions get translucent, add in the chilies and saute.

. Then add in all the dry powders and mix well.When the powders are cooked, add in the marinated chicken and add water. ( Please note water should just be enough for the chicken to get cooked)

. Mix  and cover with a lid and keep at medium flame and let the chicken cook.

. Once the chicken is cooked, take the lid off and reduce the water, if any to almost where the gravy gets coated to the chicken pieces.

.Sprinkle some parsley ( saving some for garnishing) and mix.

. Put off the flame and cover with led and let the flavors get locked in.

. Garnish and serve hot with either rice, Chapati or bread.



Dragon Paneer / Cottage Cheese

Dragon Paneer

It has been sometime that I could post in something down here. Was a bit busy with a few cake orders for friends and family and when that was done, got laid down with a very bad viral fever. Gosh.. it was really bad. The entire family was down and it took almost two weeks for all of us to get back to normal!!! So after much resting and a break, I thought I would get back to my track and posting something that is really spicy and yummy.

Paneer or known as cottage cheese is a very common item at our home. My kids just love them and if that is the dish, they would want nothing else or their lunch and dinner.  This is quite a simple recipe and I actually made it first with chicken. But unfortunately I could not click as it was too late and I was dead tired. I altered a bit and tried the next time with Paneer/ cottage cheese and it was a huge hit.

Dragon paneers

When you have paneer left around in the house, and you really want to satisfy your taste buds with something really yummy, then this worth the try, You would definitely love it!!!

Serves – 4-5


500 gms of Paneer cut into stripes

1 1/2 tso Ginger paste

11/2 tsp Garlic paste

3-4 dry Red Chillies

1 1/2 cup thinly sliced Bell peppers ( I used all the red, yellow and green)

1 cup thinly sliced onions

1 medium carrot cut thinly lengthwise

1 1/2 tsp Kashmiri Chilly powder

2 tbsp Tomato Sauce

2 tsp Soya sauce

1 tsp pepper powder

Salt to taste

Oil for sauteing

2 tbsp Celery and Leeks finely chopped ( Optional)

2 tbsp Finely chopped coriander leaves


. Season the paneer with salt and pepper and shallow fry them. Keep it aside.

. Onto a hot pan, add some oil. To the hot oil, add the ginger-garlic paste and fry for a minute.

. Add the red chilies and if using the leeks and celery and saute for a minute.

. To this add the bell peppers and onion and cook till onions are soft and tender,

. Make a paste with the kashmiri chilly powder, soya sauce and tomato sauce. (Add water if required.)

. Add in the paste and a bit of water and bring it to boil.

. To this add the finely chopped carrots and cook till carrots are tender ( make sure they stay crunchy).

. Add in the fried paneer and give a toss. garnish with coriander leaves.

.Serve hot along with fried rice or with chapati( Indian bread)



Choco-chip Orange cake with Chocolate Lace

Chocolate lace- choco-chip orange cake

One of the greatest advantages of being a baker is that you could bake cakes of your choice for your own birthdays !!!! This is one such cake. I baked this wonderfully orange flavored cake for myself this birthday and tried the chocolate lace technique for the first time. I have been waiting for an opportunity to try it and felt this was the best time as I am doing it on myself…lol…( Those broken laces that you see are what my kids broke of while I was at the other end filling the piping bags !!! tough with two naughty and chocolate loving kids around the house to get these in shape…lol)

This is a very simple cake and much different from the eggless orange cake that I made for Easter .The recipe was adapted from a cook book which my mom received as a gift from her friends around 25 years back !!! She gave it to me and said ” Go ahead my dear, I know you can make all this possible”… those words were truly inspiring and the trust she has in me gave me the confidence to give a try on all the recipes that are listed in the book. This is one among the simplest and I thought I would begin with it. 

Choco-chip orange cake

The cake was so moist and soft and my family just loved it, especially my niece ( Michu) and my kids….It is such a pleasure to see these lil ones munch on the entire cake and keep asking for more. Little Michu has already asked me to bake her a big cake for her birthday that comes next year..:) so sweet right…..:) :)

To prepare the chocolate lace, I went through several tutorials and then planned in my mind for several days. Finally I made a rough design to get it done. However, when I started piping, things did not go the way I thought and I changed my designs instantly…..Though it is a bit time consuming, I did enjoy making it and with the outcome that I got , I was pretty happy. Those flowers are made from orange peels and that I had seen my mom make years ago. ( She was definitely a talented cook !!!! I still remember the wonderful art that she used to do with her cooking and baking, it is something like magic in her hands. I am no where near her, but she has definitely inspired me to be what I am today…blessed to have her as my mom…,<3 )

Chocolate lace cake

Here is the recipe…

Servings – 1 deep 9″ pan cake


185 gms softened butter

2 tsp grated orange rinds

1 1/4 cups castor sugar

4 eggs

100 Choco- chips

1/2 cup sour cream or yogurt

2 cups all purpose flour

1 tsp baking powder

For the Orange Syrup

1/2 cup sugar

1/4 cup orange juice

For the lace

1 cup Melted Chocolate

Piping bags


. Grease the pan and keep it aside

. Preheat the oven to 370F

. Sift the flour and baking powder and keep aside.

. Beat the butter, rind and sugar in a medium bowl till fluffy.

. To this add the eggs, one at a time and beat till well combined.

. Fold in the choco-chips and yogurt and then  add in the sifted flour and baking powder and mix well till combined.

.  Spread on to the greased pan and bake for about 30-35 mins or till done.

. Prepare the syrup in the meantime. To prepare syrup, combine the sugar and juice and bring it to boil till the sugar completely melts, stirring continously.

. Pour the hot syrup on to the hot cake one the cake is shifted to a wire rack.

.  When cool, decorate as per your choice.

For the Lace

. Melt the chocolate, and then pour into piping bags when at bearable heat.

. Pipe the design that is been drawn on the baking paper and allow it to cool just for 2-3 mins in the refrigerator.

. Carefully place the lace on the cake.

Enjoy the cake……………:)




Oatmeal Raisin Cookies


Oatmeal raisin cookie

Cookies have been in my mind for some time and I really wanted to give a try on that front. However, I did not want to start with the sugar cookies somehow.  Since school days have begun, snack boxes and evening snacks are now more challenging as kids keep demanding more, I thought I would choose something that would be nutritious as well as something that they would enjoy…

I was in the search for some interesting and healthy recipes, when I happened to stumble upon this. Somehow this interested me and while I checked with the ingredients, I instantly knew this is what I would be making for them. Healthy and yummy and a set of cookies ready in no time !!!

oatmeal raisin cookies

These are chewy cookies when compared to the crispy ones and are perfect keepers for any seasons. While these were in the baking process, my kids were frequently running in and out asking if it was done….the aroma  that fills your kitchen is too tempting while it is in the oven !!! Kids could just wait till it was cooled down a bit and they just grabbed these cookies. They thoroughly enjoyed and has asked for different variants now !! Guess I will have to start my research again…lol

Spicy oameal and raisin cookies

Servings – 12-15 medium sized cookies


1 cup butter

1 cup Light brown Sugar

1/2 cup white sugar

2 eggs

1 tsp Vanilla essence

1 tsp Baking soda

1/2 tsp ground cloves

1 tsp ground cinnamon

1/2 tsp salt

1 1/2 cups All purpose flour

3 cups instant oats

1 cup raisins


. Pre-heat oven to 175 degree C.

. In a bowl,cream the butter, white and brown sugar, eggs and vanilla extract till it it creamy in texture.

. In another bowl. combine the flour, cinnamon, cloves, salt and baking soda and just give a whisk.

. Combine both the mixes and then add the oats and raisins to this mixture.

. Take a heaped tablespoon full of the mixture and drop them rounded onto a greased baking sheet.

. Bake for about 10-12 minutes. Should not be baked for too long.

. Cool the cookies and serve it along with a cup of milk or coffee and enjoy them….:)


Chicken in Spiced Coconut Gravy


Chicken in Spiced Coconut Gravy

Chicken was something that was a bit away from our menu for some time. After all the vacation touring and settling down, much time could not be spent on something to be made elaborately. This time on my purchase, I thought I would get back to my spicy menu and give the baking treats a break…lol…

Chicken in any form always tastes good. I was asked by one of my friends to post a recipe of chicken curry that had coconut milk and so I decided I would take up on that this time. Though the making of this curry does take some time, it is worth the time spent as it is really yummy and just goes well with anything. Be it rice, Chapati ( flat Indian Bread),Naan or even the normal bread or anything for that matter. Lots of gravy that is spiced up and soaked in thick coconut milk.

Spiced Chicken curry

Servings – 4-5


For marination

400 gms Chicken cut into pieces

3 tbsp thick Curd

1 -2 tsp black pepper powder

1 tbsp Coriander leaves finely chopped and made into a paste.

1/2 tsp Salt

For the Gravy

2 medium sized onion finely chopped

1 tomato finely chopped

1/2 tsp finely chopped ginger

5-6 cloves of garlic smashed

2 tbsp Coriander powder

3/4 tbsp Chilly powder

1/2 tsp turmeric powder

1 1/2 tbsp Meat Masala powder

1 tsp Garam Masala powder

1/4 tsp cinnamon 

2-3 cloves

5-6  Dry red chillies

2 cups thick coconut milk

2 tbsp finely chopped coriander and mint leaves

2 cups Water




. Clean the chicken and marinate with the ingredients for marination and leave it in the refrigerator for about 30 minutes at least.

. Make a paste of all the dry powders together and keep aside. ( Coriander, chilly, turmeric, meat masala, and Garam masala)

. In a heavy bottom deep pan, add some oil. To the heated oil, add in the cloves. After a few seconds, add in the onions, ginger, garlic and the dry red chilies and saute well till onions turn translucent.

. Add the tomatoes to this and saute till tomatoes become soft. Add in the cinnamon powder.

. Add in the dry powder paste and saute till the raw smell is left.

. Then add in the water, some salt and the marinated chicken and close with a lid.

. Let the chicken get cooked in medium heat.

. Once the chicken starts to get tender, add in the coconut milk and keep the lid on and cook the chicken further more till very soft and tender and the gravy starts to get reduced and thick.

.When done, switch off the flame and add in the chopped coriander and mint leaves and keep the lid on, so the flavors get locked.

. Garnish and serve hot along with your choice of dish.