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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…


Easter Egg Cakes – ( Easy Eggless Orange Cake)


Egg CakesEaster is never complete without Easter eggs and this time I made it into something innovative and surprising for my kids. During my childhood days, me along with my sis and bro would be so actively busy on Easter mornings, coloring eggs and designing them. We really enjoyed that.

Egg CakeUsually , I have also been doing that along with my kids, but this time I took them for a surprise. With so much being involved into the blog, new innovations is what I am hooked to now…lol…This was an instant idea and I did went through the net over various videos to get an idea on how I could go with this. After much referrals, I decided I would go ahead.

Cake in egg shellDuring the making, my son was assisting me and now he is so much involved into baking, that each time I pick my recipe book, he is around me offering his help. This cake is partially made by him too…. he also did the filling and coloring of the eggs. The cracking is the part that tests your patience and thanks to me for being a Microbiologist, as I had practical sessions to handle eggshells to get the close membrane of an egg shell !!!Those tricks came in handy here…lol. I choose the eggless orange cake recipe, that is so easy and simple to make and no mess. So soft and moist the cake is, that with the remaining batter we had a lovely spongy, soft cake that we really enjoyed.

Eggless Orange CakeA beautiful surprise it is for your family and my kids enjoyed the most, by choosing their colors and cracking them open…..( if you have the patience, you can keep decorating your eggs, but we stopped with the coloring itself…lol )

Wishing you all a very happy Easter !!!!

Servings – 12 Egg cakes and one small whole cake.


For the Cake

1 1/4 cups All purpose flour

1/2 cup oil

1 cup condensed milk

1/2 cup Orange juice

3 tbsp powdered sugar

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Orange Zest

1 tsp Lemon Juice

1 tsp Vanilla Essence

Other Requirements

12 Eggshells carefully drilled and emptied. Washed and dried.

Cooking spray or some oil for greasing the eggs.

Piping Bags

Muffin tray or muffin cups and some aluminium foil for creating the nest.

Food Colors to color the Eggshells.


. Bring the eggs to room temperature.

. Make a small hole at the top of the egg with a sharp knife and empty the entire contents to a bowl. Repeat for all eggs.

. Wash the empty shells under running water and leave them to dry.

. In separate bowl, take different food colors. Roll Each egg shell to the choice of your colors and let them to dry on a kitchen paper, making sure that they stand straight and do not touch each other.

. Once dried both in and out, they are ready for the filling.

For the cake batter.

. Pre-heat the oven to 370F.

.  Sieve the flour, baking powder and baking soda and keep it aside.

. In a bowl, mix the Condensed milk, orange juice, oil, sugar,vanilla essence and lemon juice.

. Mix the dry ingredients to the wet ingredients. Add some orange zest to this mixture.

To assemble and fill the Shells

. Use either a muffin tray or just muffin cups will do. Fill them with some aluminium foil forming as a nest, so that the eggshells balance.

. Fill the batter to a piping bag.

. Use a cooking spray or just a normal filler to put in a few drops of oil in the shell and rotate so that the inner side is greased.

. Using the piping bag, fill about more than 1/2 , but not near to 3/4 of the shell.

. Bake for about 10-15 mins max.

. Let the shells cool and enjoy you wonderful Easter with these colorful eggs.


. In case the batter flows out while baking, nothing to worry. Once the cake is baked, just scrap of the excess cake that has spilled while it is still hot,

.In some cases the , cakes may not be in complete in the shell after baking, no problems, after all we enjoy it…:)

. Be very gentle with the shells during the entire process.

Cakes in egg

Chocolate Vanilla Cake

Chocolate Vanilla Cake


I am so excited !!! guess why???  I have niece`s  birthday coming up and these lovely pastries I made for her B`day Party !!!! When my sister told me that she is giving me in charge of all the cake baking for the birthday, I was overwhelmed, I really did not know what to say….

Chocolate Vanilla Cakes

Ever since she told me I would be given the full responsibility, I was in deep thoughts of what flavor should I choose to make for the pastries. After doing a little bit of research, the combination of chocolate and vanilla sounded best and pastries in their combo was not so common. I always like to pick something different all the time. So went ahead with this wonderful combination.

Remember the Chocolate Coffee Cake I made for my son on his birthday? That was then microwaved, but this time I have my new oven and I baked it.  I had the Vanilla cake recipe with me that my mom always make and so I went ahead with the perfect combination of these two. Layered them and sandwiched them with Whipped Cream. My kids are like, ” Mom, they look like the ones that we get from Cake Shops !! ? What more do I have to hear….:)

Vanilla Chocolate Cake

This was made in a large batch and so you can make alteration as per your requirement.

Servings – 45 pieces


For the Vanilla Cake

1 Stick ( 1/2 Cup ) Unsalted butter

1/2 cup oil

3 cups all purpose flour

1 tbsp baking powder

1/2 tsp salt

1 1/4 cups sugar

4 large eggs

1 tbsp Vanilla essence

1 3/4 cups whole milk

For the Chocolate Coffee Cake

3 cups All purpose flour plus little more for dusting pans.

3 1/2 cups powdered sugar

1 1/4 cup unsweetened Cocoa powder

1 tbsp baking powder

2 cup cold buttermilk

1 cup vegetable oil

4 large eggs

2 tsp vanilla essence

2 cup freshly brewed black coffee.

Other Ingredients

Whipped Cream

Chocolate Shavings ( Optional)


For the Vanilla Cake

. Pre-heat the oven at 370 F. Grease pans and keep aside.

. Sift the all purpose flour, baking powder and salt and keep aside.

. In a large bowl, beat Sugar and butter till light and fluffy.

. To this add the oil and vanilla essence and beat.

. Beat in the eggs till fully incorporated.

. Beat in the flour to this butter mixture, alternating with milk, where you begin and end with the flour. Beat till Smooth.

.Bake for about 25 minutes or till done.

For the Chocolate Cake

. Pre-heat the oven at 370F

. Sift the  flour, cocoa powder, and baking powder into a bowl and keep aside.

. In another bowl, first beat the eggs and powdered sugar till fluffy. Then add in the vegetable oil, buttermilk and vanilla essence and beat well.

. Fold in the dry mix to the wet mix till well combined.

. Then add the prepared coffee and mix well.

. Bake the cake for about 25-30 minutes or till done.

Assembling the cake.

.Split each cake into two.

. Alternate layers as per choice with whipped cream and finally spread whipped cream on top.

. Garnish with Chocolate Shavings or any other toppings of your choice.

.Enjoy the wonderful beauty that you have made….:)


Mango Pickle / Mango Curry


It is the lent season and almost majority of the Christians would be on a vegetarian diet. There are so many variants to the vegetarian recipes that at times, you may even forget to have the non-vegetarian food..lol

Well this is one among the dishes that we make often and I remember my mom making them in large batches, so that there is sufficient to stock that would last long. However, these are so tasty that, at times it may not last the period that she had in mind,….lol


This is so simple and easy to make and you would just keep wanting for more. Just this one dish would be sufficient to have a bowl full of rice and this is one of the main stars that is served on Good Friday along with rice soup or Kanji after the Church mass. The very thought of having Kanji in earthen post along with this Mango Pickle makes my mouth water and I thoroughly enjoy it every year.



Servings – 3-4


3-4 Raw mangoes cut into small cubes

1 tsp Salt

1/2 tsp Kashmiri chilly powder

3/4 tbsp Chilly powder

1/2 tsp turmeric powder

1 tsp Mustard Seeds

1/2 tsp Fenugreek Seeds

1 tsp Asafoetida powder

1 1/2 tbsp Vinegar

1 tsp Sugar

Salt to taste

2 tbsp Oil


. Wash the mangoes thoroughly and cut them to small cubes. Marinate them with salt and keep them refrigerated overnight. This makes them to get softer.

. Bring the mangoes to room temperature. Make a paste of all the powders.

.In a hot pan, add some oil and crack the mustard and fenugreek seeds.

. To this add he powder paste and mix well.

. When the raw smell is done, add in the vinegar and sugar and mix well.

. To this add in the mangoes and give a good mix. Add water only if required and that too in small amounts. Check salt at this stage.

. Once the mix is thoroughly coated on the mangoes and it just starts to bubble, take of from flame.


Tips :  Cool well and store in clean air tight bottles.

Do not use wet spoon as the shelf life would be reduced.

If stored in refrigerators, you could use for longer periods.


Chocolate Buttermilk Cake with Vanilla butter-cream frosting

Chocolate butter milk cake

This is a very special cake for me as this was an order placed from my co-sister from Bangalore, for her one and only sister in Cochin, to be presented as a gift. The choice was entirely left to me and hence I needed to meet her expectations. I told her, that I am just a beginner and why me…She just said,” I know you would meet my expectations”…Now that is whole lot of trust on you and a great responsibility !

Graduation Cake

I spend weeks working on this. Had sleepless nights thinking on how to get it right, what design to make, which cake to make and so on. Since this cake was gifted for attaining a PhD, I then thought the graduation cap idea would be a good pick. I then started doing trials and working in mind of the various color combinations, how to decorate and so on. In fact I even started dreaming cakes in my sleep!!!! 

Few days back, I made this cake for my little sweet 2 year old neighbor and it was well appreciated and so I thought, would take up the same cake and design it differently. This time it was a bigger one. A 2 kg cake for the first time ! wow…lots of new experiences. Anyways I thought will take that extra step and give a try.

Cake that I made for the little girl....

Cake that I made for the little girl….

Servings – Measurements for a 9″ pan


100 gms Butter

1 1/2 cups Castor Sugar

1 tsp Vanilla essence

1/4 cup Oil 

4 eggs separated

1 cup All purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 cup Cocoa powder

3/4 cup butter milk

For Vanilla Butter-cream Icing/ frosting

100 gms butter

3-4 cups Castor Sugar

1 tsp Vanilla essence

2-3 tbsp Milk 


. Pre-heat oven at 370 for 10 mins. Grease the pan and keep aside.

. Sift the all purpose flour,baking powder, baking soda and cocoa powder and keep aside. ( dry ingredients)

.In a bowl, mix butter, sugar and vanilla essence till creamy. To this add the oil and beat well till smooth and creamy.

. Separate the egg yolks and whites. Beat the egg whites separately till soft peaks are formed.

. Mix the yolks to the butter mix and blend till just mixed. To this add the dry ingredients alternating with buttermilk and mix well.

. Fold in the beaten egg whites gradually.

.  Pour the batter to the prepared pan and bake for about 30-35 minutes or till cake is done.

For the butter-cream

. Beat the butter till soft and fluffy.

. Add in the vanilla essence and sugar. Add sugar one cup at a time and taste as you go. Just add up to your requirements.

. Add in milk just to make it a smooth consistency and hence add one spoon at a time.

Once cake is baked and cooled,design the cake to your choice.




Mango Smoothie


Summer has already hit this part of the  world and it is getting hotter and hotter day by day. The best way to keep yourself cool is get in lots of fruits, yogurt, milk, water and anything that would keep you cool internally too.

It is the season of mangoes and this time when I visited the grocers, got lots of them, especially the ripe ones!!! My son has started his exams and he gets drained very easily. Since it is too hot out, I thought I would get him something cool when he is back from school.


This is a very easy and simple shake or smoothie and I have added in all possible things to get it very cool. My son thoroughly enjoyed this glass of cool drink when he got back from school and has asked me to get on more in the coming days….Thinking of variants now !!!

mango smoothie

Serves – 2


3 – 4 ripe mangoes cut into pieces

1-2 cups cold milk

1/2 cup yogurt

1/4 cup sugar

2 tbsp whipped cream ( optional )


. Blend all of the ingredients together in a blender till smooth.

. Pour into a tall glass and garnish with whipped cream. This is purely optional.

. Serve Chilled.

Linking this recipe with Kitchen Dreaming Social Week - 12

Kitchen dreaming