Sunday, November 21, 2010


This recipe is from Shalini, our neighbor.  The last time she gave me this brownie, I just could not  stop eating. I must say she is an awesome baker :) . 

I told myself that this would be one of the first cakes I would bake.... and I baked it last night. But could not call it a success unless my baking Guru (Shals) tasted and said it was right. Yipeee.... She tasted and said "YUM" . 

So here's the recipe....


250gms unsalted butter
200gms Dark chocolate
75gms dries cherries - Optional
50gms chopped nuts - Optional
30gms cocoa Powder
65gms plain flour
1 tsp Baking powder
360 gms Caster Sugar
4 Large Eggs
Zest of 1 orange - Optional
250 ml Creme Fraiche - Optional

Baking Method

Set your microwave on convention mode. Preheat at 180C for 10 min.
Melt butter and chocolate in double burner and mix until smooth and creamy.
Add cherries and nuts (if you are using them) and stir together.
In a seperate bowl. Mix cocoa powder, flour, baking powder and sugar.
Add the dry powder to the chocolate mixture, one spoon at a time.
Beat eggs and mix into the chocolate mixture until you get a silky consistency.
Grease cake tin with butter. Then sprinkle some flour on it .  
Pour the cake mixture into the cake tin and bake the cake for 25 min at 180C or till a tooth pick inserted comes out clean.
Cut into squares and serve warm with creme fraiche and orange zest.

Note : Dont overcook. Should still have springy sponge effect.

Saturday, November 20, 2010

Simple Cake

My new convention microwave has given me the courage to explore into the world of baking.

This is a simple 7 step to a yummy spongy cake. A must try if you are baking for the first time. You will soon find a lot more cake recipes in this site. :)


1 1/4 Cup Sugar
1 1/2 Cup - Maida
1 cup Butter (Room Temperature)
4 eggs (Room Temperature)
1 tsp vanilla essence
1 tsp baking powder


   1. Set Microwave in convention mode. Preheat for 10 min at 180C.
   2. Sieve together flour and powder.
   3. Powder Sugar and beat with butter till it turns into a smooth batter.
   4. Add eggs one at a time beating it all the time. Add vanilla essence.
   5. Add flour mixture 1 spoon at a time mixing slowly.
   6. Grease cake tin with butter. Then sprinkle some flour on it .
   7. Now pour the cake mixture into this dish and bake the cake for 30min at 180C or till a tooth pick inserted comes out clean

Cooking Time : 1 Hour
Serves : 5

If you do not have oven, you can very well bake in Pressure Cooker.
Do not pour water underneath.  Just take the containers of cooker and grease it with butter and sprinkle a spoon of flour on it and without touching it, remove the extra flour if it has stuck with the butter on the container.
Now pre-heat the cooker, pour the batter only half of the container greased.
Put cashews, raisins etc if required and bake it by not closing with cooker lid with gasket but with a flat lid which can cover the cooker completely.
First 5 minutes, keep in full flame and then keep in low flame for 1/2 an hour.
Just check opening the lid by dipping with a small knife or thin long pin, if the batter sticks to it, then you need to wait for another 5 - 10 minutes.

Thursday, November 18, 2010

Chicken Stew

This blog has visitors from all most all over the world and some of this credit should go to my sister Golda. If not for her I would have never complied these recipes and got the idea of a Blog. While my sister was in down south. All most everyday I used to email recipes to her and that's when the idea of compiling simple everyday recipes came to me.

Thanks Goldie for making me famous in the world of blogging :)  and If this blog has helped you in someway do leave a comment. I would love to hear from you. Even if you have request for a specific recipe, let me know, I will try to post it as soon as possible.

Chicken stew is a simple and a yummy dish and goes very well with ghee rice / appam / dosa. If you have some unexpected guest, you can put this dish together in less than 20 min.


Chicken - 1/2 Kg (Cut into bite size pieces)
Onion - 3 (Sliced)
Green chillies - 5 (slit)
Ginger Garlic Paste - 1 tsp
Curry leaves - 5
Cinnamon - 1"
Clove - 3
Elachi - 2
Bay leaves - 1
Coconut milk - 2 cups ( I used Maggie coconut milk powder)
Cashew nut - 5 (Soaked and ground into smooth paste)
Potato and Carrot - 1 cup (cubed and cooked)
Coconut oil - 5 tsp
Coriander Leaves - 2 tsp (chopped)

Cooking Method

Heat oil, Add elachi, clove, cinnamon, bay leaves and curry leaves followed by green chillies and onions.
Remember onions should only turn soft and it should not brown.
Once onions are soft. add ginger garlic paste and cashew paste, Fry for a minute.
Add chicken and cook till done (A little water can be added).
Once chicken is well cooked, add potato and carrot. 
Add salt.
Add coconut milk and reduce the flame & cook for 5 -7  minutes or until you get the required thickness.
Garnish with fried onions, curry leaves and coriander leaves.

Serve as soup or with Appam/ Bread.
Cooking time : 20 min
Serves - 3-4

Saturday, November 13, 2010

Fish Fry


Fish - 1/2 kg (cleaned)
Chilli Powder - 3 tsp
Ginger Garlic Paste - 1 tsp
Jeera powder - 1/2 tsp
Lemon  - 1

Cooking Method

Rub lime juice into the fish and set aside for 15 minutes.
Mix in chilli powder, ginger garlic paste, jeera powder and salt with a little lemon juice and water.
Apply the paste on the fish and rub the masala on the fish.
Refrigerate the fish for 20 minutes.
Deep fry the fish and serve with fresh cut onions.

Cooking time : 30 minutes (Including Marination time)
Serves - 4