Posted in Cookies

Christmas Cookies (Egg-Less) Recipe


Christmas CookiesEgg-less sugar cookies cut using christmas cookie cutters and coated with a thin layer of white/milk chocolate instead of royal icing. 

Yields: 24 Cookies


  • 120 Gms. Refined Flour
  • 60 Gms. Salted Butter (At Room Temperature)
  • 60 Gms. Powdered Sugar/Castor Sugar
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Vanilla Essence
  • 15-20 Ml . Milk
  • 100 Gms. White Chocolate Compound
  • 80 Gms. Milk Chocolate Compound
  • Red (Oil based Edible Color for White Chocolate)
  • Green (Oil based Edible Color for White Chocolate)
  • Sprinklers


  1. Beat butter till smooth. Now, whisk butter and sugar together till mixture becomes slightly fluffy.
  2. Add vanilla essence and 15 ml. milk and beat mixture till it is completely fluffy.
  3. Mix refined flour and baking powder together and sift over sugar mixture.
  4. Bring all contents together using a spatula till a soft dough is formed. If mixture is too dry, add 5 ml milk to bring it together.
  5. Wrap dough tightly with a cling foil and chill it in refrigerator for 30 minutes.
  6. Roll dough over a silicon mat to 1/2″ thickness. Sprinkle refined flour over dough and silicon mat to enable smooth rolling.
  7. Use cookie cutters for cutting cookies in your favorite shapes.
  8. Gently lift cookies using a spatula and transfer to a baking tray lined with parchment paper.
  9. Insert tray in the topmost oven slot and bake at 145°C for 20 minutes in a preheated oven. 
  10. Transfer them to cooling rack for 15-20 minutes.
  11. Melt white and milk chocolate separately.
  12. Dip cookies till half covered in milk chocolate and put sprinklers over it. Cover with white chocolate once milk chocolate has set well. You can chill cookies in refrigerator for setting chocolate.
  13. Drizzle one drop of edible red color in white chocolate and give it a gentle swirl for marble effect. Dip cookie in chocolate and lift it. Shake cookies to drain excess chocolate. You can add green color similarly and dip cookies in it.
  14. Chill cookies in refrigerator for 10 minutes and serve immediately or store in an airtight container.


Posted in Others

Chocolate Baskets Recipe

IMG_7548Chocolate Baskets – Great idea for kids’ bday parties. Chocolate baskets have been prepared with Van Leer chocolate compound using cupcake liners.

These baskets can be prepared in advance and stored for a long period. You can fill these baskets with your choice of fruits, ice-creams, whipped cream, mousse etc. Chocolate basket here has been filled with chopped strawberries, whipped cream and colorful sprinklers – all elements to keep kids happy.

I have made these chocolate baskets by painting chocolate inside cupcake liners. Sounds easy, right ?? Certainly coating liners with chocolate is easy. Main task is to demould them without breaking baskets. There are just a few things you have to keep in mind while making these baskets.

  1. Paint a thick coat of chocolate on sides. 
  2. Do not hurry in demoulding else baskets will break. Allow chocolate to set properly for 10 minutes in refrigerator.
  3. Use tip of a knife to loosen cupcake liner at one point, then keep on pulling liner outwards with its help.

Yields: 10 Chocolate Baskets


  • 80 Gms. Chocolate Compound
  • 10 Cupcake Liners
  • Chopped Strawberries
  • Strawberry Sauce
  • Whipped Cream
  • Sprinklers
  • Paint Brush


  1. Chop chocolate compound into small pieces.
  2. Melt chocolate using double boiler method or microwave. If you use microwave, microwave for 20 seconds, stir it and then microwave in intervals of 10 seconds till 75% of chocolate is melted. Residual heat will help in melting remaining chocolate. Do not forget to stir chocolate after every cycle of microwave. 
  3. Apply a thick coat of chocolate on inner side of cupcake liner using a paint brush. Be swift while doing so. If chocolate starts to set, you will not be able to spread it evenly. 
  4. Let it set for 8-10 minutes inside fridge and subsequently demould it. Insert tip of a knife to loosen cupcake liner at one point, then keep on pulling liner outwards gently with its help.
  5. Add chopped strawberries to chocolate basket, pipe whipped cream over it and drizzle strawberry sauce over whipped cream. Finally, add sprinklers for decoration.


Posted in cakes

Basic Cake Pops Recipe

IMG_7526Cake Pops– Best way to utilize any leftover cake. They are small in size but big enough for your sweet cravings.

There can be many variations to cake pops- one can use different combinations of cake (chocolate/vanilla/other flavors) with milk chocolate/dark chocolate/white chocolate, can even be a mix of these three. Oil based essence (mint, paan, mocha etc. ) can also be added to chocolate for a twist to these scrumptious cake pops.
Cake pops is a great idea for kids’ parties or gifting.


  • 140 Gms. Cake
  • 30 Gms. Cream Cheese
  • 2 Tbsp Sugar
  • 2 Tsp Milk
  • 250 Gms. Chocolate Compound
  • Sprinklers (For Decoration)
  • 10 Lollipop Sticks
  • Thermocol Stand/ Cake Pop Stand


  • Crumble cake and transfer to a big bowl.
  • Add cream cheese, powdered sugar and milk.
  • Mix all ingredients well and divide mixture into 10 equal portions.
  • Roll each portion into shape of a ball and refrigerate for 15 minutes.
  • Chop chocolate compound into small pieces.
  • Melt chocolate using double boiler method or microwave. If you use microwave, microwave for 20 seconds, stir it and then microwave in intervals of 10 seconds till 75% of chocolate is melted. Residual heat will help in melting remaining chocolate. Do not forget to stir chocolate after every cycle of microwaving. 
  • Transfer melted chocolate to a narrow cup so that it is easy to dip cake pop completely in chocolate.
  • Dip the tip of lollipop stick in chocolate and insert it in cake pop, about half way through.
  • Place this stick on a thermocol stand / cake pop stand.
  • Repeat for other portions and let them rest for a few minutes on thermocol stand.
  • Now dip cake pop in melted chocolate until completely covered.
  • Tap it/ swirl it gently to get rid of extra chocolate .
  • Immediately, cover it with sprinkles and set on thermocol stand.
  • Repeat with other portions. Put thermocol stand inside fridge for 10 mins.
  • Cake pops are ready to be devoured.
Posted in cakes

Coffee and Walnut Brownie (Egg-less) Recipe

IMG_7314Square shaped baked dessert, prepared with  flour, cocoa powder, dark chocolate compound, condensed milk, walnut, butter and flavored with instant coffee mix.

You can use Morde/Van Leer chocolate compound. Morde is easily available in the market. I have used brownie liners in the recipe, so 25 minutes were sufficient for baking. Bake for 35 minutes if you use a brownie pan instead of separate brownie liners. 

Yields: 10 Brownies


  • 3 Tbsp/45 Gms. Butter (At Room Temperature)
  • 115 Gms. Dark Chocolate (At Room Temperature)
  • 200 Gms. Condensed Milk
  • 1/4 Cup Refined Flour
  • 1/6 Cup Cocoa Powder
  • 1/4 Tsp Baking Powder
  • 1 Tsp Instant Coffee Powder
  • 50 Gms. Walnut ( Chopped )


  1. Chop dark chocolate into small pieces.
  2. Melt dark chocolate using double boiler.
  3. Mix instant coffee powder in one tablespoon of lukewarm water.
  4. Add butter, condensed milk, coffee mixture to melted chocolate. Stir well to combine all the ingredients.
  5. Transfer refined flour, cocoa powder and baking powder to a big bowl.
  6. Sift dry ingredients and add to the bowl with wet ingredients.
  7. Add chopped walnut pieces to batter. Leave aside some chopped walnut pieces for garnishing.
  8. Transfer to brownie liners and garnish with remaining walnut pieces.
  9. Bake at 180°C for 20-25 minutes in a preheated oven.


Posted in cakes

Refreshing Peppermint Chocolate Muffins Recipe (Eggless)

IMG_7317Indulge in these refreshing mint chocolate muffins which are super easy to bake and just the perfect dessert for your taste-buds.

A word of caution- Peppermint essence has a strong flavor. So be careful while adding it. Just a few drops will do the trick.

Serves : 12 Muffins


  • 1 1/2 Cup Refined Flour
  • 1 Cup Powdered Sugar
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 3 Tbsp Unsweetened Cocoa Powder
  • 1/2 Cup Olive oil
  • 1 Tbsp Vinegar
  • 1/3 Cup Chocolate Chips
  • 3-4 Drops of Mint Essence
  • 3/4 Cup Cold Water


  1. Preheat oven at 180 °C for 10 minutes.
  2. Sift refined flour, baking soda and salt together in a big bowl.
  3. Now, sift together sugar and cocoa powder and mix in the first bowl.
  4. In another bowl, pour oil, vinegar and cold water. Whisk it.
  5. Transfer dry ingredients (few tablespoons at a time) to the bowl with liquid ingredients and mix . Repeat the process till dry ingredients are finished.
  6. Add mint essence and chocolate chips to cake batter and gently mix. Rub chocolate chips with some flour before adding to batter so that chocolate chips do not settle down.
  7. Pour cake batter into muffin liners and sprinkle few chocolate chips on top. Fill each muffin liner only till 3/4th of its capacity.
  8. Bake at 180°C in a preheated oven for 20-25 minutes.IMG_7318
Posted in main-course, navratri

Healthy Vrat Dosa Recipe


Healthy Vrat Dosa has been prepared with Barnyard Millet (Also known as Samvat rice/sama ke Chawal), Amaranth (Rajgira) flour and buttermilk.

Barnyard Millet is a gluten free millet with high calcium,iron, phosporous and fiber. Amaranth flour is equally nutritious with it being rich in fiber, calcium, iron, magnesium, phosphorus and antioxidants.

These dosas are very crispy and have a distinct flavor. But, when they are served with potato filling and spicy coconut chutney,  healthy vrat dosas taste so delicious that you do not miss your regular dosas anymore. Coconut chutney can be prepared by grinding grated coconut, green chillies, yogurt and sendha namak.

Yields : 8-10 Dosas


For Dosa

  • 1/2 Cup Amaranth Flour
  • 1/2 Cup Barnyard Millet
  • 3/4 Cup Buttermilk
  • Sendha Namak
  • Oil

For Potato Filling

  • 3 Medium Potato (Boiled)
  • 1 Tsp Cumin Seeds
  • 1 Chopped Green Chilli (Optional)
  • 3/4 tsp Black Pepper Powder
  • 1 1/2 Tbsp Coriander Leaves
  • Sendha Namak
  • 2 Tsp Oil


For Dosa

  1. Soak barnyard millet for 3 hours.
  2. Drain excess water and make a paste with millets.
  3. Transfer millet paste, amaranth flour, buttermilk and salt to a big bowl.
  4. Mix all the ingredients well.
  5. Cover bowl with a lid and let batter ferment for 8-10 hours.
  6. Add water to adjust consistency of dosa batter.
  7. Heat a tava/griddle over medium heat and lightly brush with oil. Pour dosa batter using a ladle and spread it on tava/griddle. Sprinkle oil on sides and cook dosa on each side, until light brown.
  8. Place potato filling in the middle and fold dosa.

For Potato Filling

  1. Mash potatoes roughly into small and big chunks.
  2. Heat oil on a non-stick pan and add cumin seeds.
  3. Once cumin seeds begin to crackle, add potato chunks along with chopped green chilli.
  4. Sprinkle salt and black pepper powder. Mix well.
  5. Cook for 3-4 minutes.
  6. Add chopped coriander leaves to potatoes and mix.
  7. Turn off the heat.


Posted in main-course, navratri

Barnyard Millet Dosa Recipe


Barnyard millet, also known as sama ke chawal or samvat rice is eaten a lot during upwas. It is a gluten free millet with high calcium,iron, phosporous and fiber.

Barnyard Millet Dosa pairs well with coconut chutney. Coconut chutney can be prepared by grinding grated coconut, green chillies, yogurt and sendha namak. You can also stuff barnyard millet dosa with potato filling for a wholesome meal.


  • 100 Gms. Barnyard Millet (1/2 Cup)
  • 70 Gms. Boiled Potato (Large)
  • 1 Green Chilli
  • 1 1 /2 Tbsp Chopped Coriander Leaves
  • Sendha Namak


  1. Soak millets for 3 hours.
  2. Drain excess water and transfer millets along with mashed potato and green chilli to a grinder jar.
  3. Grind till you receive a smooth batter.
  4. Add chopped coriander leaves and salt to batter and let it rest for 30-40 minutes.
  5. Add water to adjust consistency of dosa batter.
  6. Heat a tava/griddle over medium heat and lightly brush with oil. Pour dosa batter using a ladle and spread it on tava/griddle. Sprinkle oil on sides and cook dosa on both sides.



Posted in main-course

Masala Lobia Curry Recipe


Lobia, also known as chawli, black eyes peas or cow peas has nutty and creamy flavor. 

It is a rich source of protein and soluble fiber (which reduces cholesterol) and a good source of many other vitamins and minerals like folate, potassium, copper, manganese etc. 

Masala lobia curry is very easy to prepare and does not require overnight soaking. Also, it takes very less time to cook. 3-4 whistles are sufficient if you have soaked lobia for 3 hours.

Masala Lobia Curry is served with steamed rice or chapati along with vegetable dish for a complete meal.

Serves : 2


  • 1/2 Cup Lobia/Chawli (Soaked for 3 hours)
  • 180 Gms. Tomato (2 Large)
  • 3 Gms. Ginger
  • 3 Gms. Garlic
  • A Pinch of Asafoetida
  • A Pinch of Turmeric Powder
  • 1/2 Tsp Cumin Seeds
  • 1 Tsp Coriander Powder
  • 3/4 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Dry Fenugreek Leaves (Dry-roasted and Crushed)
  • 1 Tbsp Gram flour
  • Salt
  • 1 Tbsp Oil
  • Coriander Leaves 


  1. Pressure cook lobia with adequate water and salt for 3-4 whistles at a low flame.
  2. Prepare a puree with tomato, ginger and garlic using mixer-grinder.
  3. Heat oil in a pan and add asafoetida with cumin seeds.
  4. Once cumin seeds start to crackle, add tomato puree and cook for 2-3 minutes.
  5. Add turmeric powder, coriander powder, red chilli powder and garam masala.
  6. Cover pan with a lid and let it cook for 5 minutes till oil starts to separate.
  7. Mix gram flour in two tablespoons of water and add to pan. Addition of gram flour helps to thicken gravy.
  8. Finally, add boiled lobia and kasoori methi. Stir well.
  9. Allow curry to simmer for 5 minutes and turn off the heat.
  10. Transfer to a serving bowl and garnish with coriander leaves.


Posted in navratri, snack

Sabudana Vada (Using Appam Pan) Recipe

IMG_7189Sabudana Vada is prepared with sabudana, mashed potatoes and roasted peanuts. Here, small vada portions have been steamed using an Appam pan instead of deep- frying.

Only one teaspoon of oil has been used in steaming these vadas. Also, peanuts have not been deep-fried. Peanuts have been roasted in a non-stick pan using 1/4 tsp of oil. Key is to keep stirring peanuts in intervals so that they do not burn.

So, this navratri indulge in these delicious sabudana vadas free of guilt.


  • 1/3 Cup Sabudana (Sago/Tapioca Pearls) 
  • 100 Gms. Potato (Boiled and Mashed)
  • 30 Gms. Peanuts (Roasted)
  • 1/2 Tsp Black Pepper Powder
  • 1 Green Chilli (Chopped)
  • 1 1/2 Tbsp Coriander Leaves (Chopped)
  • Sendha Namak
  • 1 Tsp Oil


  1. Soak sabudana in 2/3 cup of water for 2 hours.
  2. Drain excess water using a strainer and let it rest for 20 mins.
  3. Roughly crush roasted peanuts using mortar and pestle.
  4. Mix all ingredients together in a big bowl.
  5. Divide into 8 equal portions and form balls.
  6. Refrigerate sabudana balls for 20 minutes.
  7. Heat appam pan and brush cavities with oil.
  8. Place sabudana balls in cavities and brush top with remaining oil.
  9. Cover pan with a lid and cook for 10-12 minutes. Keep on rotating sides so that vadas are cooked on all sides.
  10. Serve sabudana vada with green chutney.


Posted in main-course

Aloo Tamatar ki Sabji Recipe

IMG_7038Aloo Tamatar ki Sabji – A classic Indian curry made with potatoes, tomatoes and powdered spices. This lip-smacking dish is extremely easy to prepare. Potato and tomato are such ingredients that are found in anyone’s kitchen at all times. So this dish comes in very handy when you have to prepare a meal quickly but have no time to go shopping for vegetables.

Aloo Tamatar ki sabji is spicy as well as tangy in flavor. It is consumed with chapati, paratha or poori but most popular combination is with poori (Plain/Bedmi).

Aloo Tamatar ki Sabji and Sweet n Sour Pumpkin with Poori (Plain/Bedmi) is a very popular food combination which is prepared on special occasions in north indian households.

Serves: 3


  • 3 Medium Tomatoes (250 gms.)
  • 4 Medium Potatoes (Boiled) (275 gms. approx)
  • 2 Green Chillies (Slit)
  • 1/2 Tsp Asafoetida
  • 1 Tsp Cumin Seeds
  • 1/4 Tsp Turmeric Powder
  • 1 1/2  Tsp Coriander Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Dry Mango Powder
  • 1/4 Tsp Garam Masala
  • Salt
  • 1 1/2 Tbsp Oil
  • 1 1/2 Cup Water
  • 1 Tbsp Chopped Coriander Leaves


  1. Heat oil in a kadai and add asafoetida and cumin seeds.
  2. Once cumin seeds begin to crackle, add tomatoes and cook till tender.
  3. Add turmeric powder, coriander powder and red chilli powder. Mix well and cook mixture for 2-3 minutes.
  4. Peel the skin of potatoes and mash slightly with hands such that big chunks of potatoes remain.
  5. Add mashed potatoes, dry mango powder, garam masala, salt and 1 1/2 cup of water.
  6. Cover kadai with a lid and let curry simmer till oil starts to float on top. This will take around 10-12 minutes.
  7. Turn off the heat.
  8. Transfer to a serving bowl and garnish with coriander leaves.IMG_7039