Date Palm Cake

There are some things that i cook with the sole intention of posting in the Blog. But even before I finish cooking it, it all vanishes in a jiffy, So there is no time for photography and in fact nothing left to check the taste of the final outcome. This is one such dish.

I have baked this cake at-least 10 times and it has been wiped off clean even before i picked the camera to start clicking. Although it is every cooks delight to know that the food is devoured, I am always left disappointed with the fact that I didn't click pictures for the blog.

So you better be careful when you bake this one..... Its going to be finished much before the cake cools down.

I read this recipe in a magazine, however i have altered it to suit my taste buds. Apologies for the not so appealing picture, trust me no one can stop with one piece.

Ingredients

Forty deseeded dates
One and half cup sugar / Jaggery
One and half cup Milk
One Cup - Cooking Oil
Two Cups - All Purpose Flour / Wheat Flour
1/2 Tsp - Baking Powder
1 Tsp - Baking Soda
Mixed Nuts - Optional

Baking Method 

In a Microwave safe bowl, Add the Dates and milk and Microwave for 2 minutes or until the mixture is hot.
Set aside and allow the mixture to cool down completely.
Grind the dates mixture along with sugar to a smooth paste. Add Cooking oil and give one last blend.
Sieve maida, baking powder and baking soda.
Add Maida mixture to the dates puree spoon by spoon until you can incorporate the entire flour into the dates puree.
If adding the mixed nuts, add now and mix well.

Grease a oven safe dish. Pour the cake batter  into the dish. Preheat oven to 180C and Bake for 40 min or until the knife comes clean.

Strawberry Dipped in Chocolate

After a harsh winter in Bangalore.....Yes, as per a bangalorean's standard the winter was HARSH!! You see we are one set of people who are always particular and picky about weather.. The summer usually comes with a riot of colors in Bangalore and It's beautiful to see Red and Juicy Strawberry's everywhere. Literally the streets are lined with fruit vendors showing off these red beauties and I just love my Strawberry Banana Milk Shake (Will share the recipe soon)

This time i had an important occasion and i wanted to use the fruit of the season to the fullest. This is the simplest and the most hazzle free kid friendly recipe. The easiest way to get the fruit to be eaten.

Ingredients

Strawberry - 1 Packet

Cooking Chocolate 

Sprinkles - your choice

Small Skewers

Stand / Cut Potato

Cooking Method

Wash strawberry in salt water followed by vinegar water and plain water, Dry it completely- This step removes all toxins, pesticides, I do it for all fruits.

Break the chocolates into small pieces, Melt it either in a double boiler or in a microwave.

Pierce the Strawberry stem side with a skewer stick.

Pour the chocolate over the strawberry.

Sprinkle the sugar balls

Pierce the Strawberry into the potato.

The chocolate will set in 10 min

Enjoy Strawberry dipped in chocolate with your favorite dessert.

Homestyle Makhan Gravy with a South Indian Touch

Creamy, Tangy, Buttery Makhan Gravy

This makhan gravy is everything we love about comfort food — rich, smooth, slightly tangy, perfectly buttery, and made from scratch. The kind that turns simple roti or jeera rice into a proper meal.

The idea for this post came from something I often notice at supermarkets. I enjoy watching what families add to their carts — you can learn a lot about eating habits just by looking at a trolley.

One evening, I saw a young family with two kids, each proudly pushing their own carts. Both were overflowing with chips, biscuits, and packaged snacks. The kids were excited. I was curious.

Near the frozen section, I spotted the parents loading up frozen parathas, cutlets, spring rolls — the works. Then I heard the mother say, “Okay, that’s enough junk. Now pick up burger buns. We’ll make burgers for lunch tomorrow.” Meanwhile, dad was happily finishing a large chocolate bar before even reaching the billing counter.

It made me pause.

Food habits start at home. And when children grow up thinking packaged food is normal and home cooking is optional, we slowly lose something important — taste, balance, and awareness.

That day, I silently appreciated every parent who, despite work, traffic, meetings, and deadlines, still chooses to cook. Not because it’s trendy. Not because it’s perfect. But because it matters.

This makhan gravy is for you.

For the working mothers.

For the fathers who cook.

For anyone who comes home tired but still chops, stirs, and simmers.

Because real food doesn’t need to be complicated. It just needs care.

And trust me — once you taste a homemade creamy makhan gravy, there’s no going back.

Creamy, Tangy, Buttery Makhan Gravy (South-Indian Touch)

Rich. Smooth. Slightly smoky from charred veggies. And flexible enough to turn into paneer, mixed veg, or even butter chicken. This is my go-to base gravy — practical, freezer-friendly, and perfect for busy weekdays.

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🛒 Ingredients (Serves 4 | 30 mins)

For the base gravy

• 3 onions

• 1 inch ginger

• 10 garlic pods

• 200 g tomato puree (from 3 large tomatoes – see notes)

• 6 whole cashews (optional – I skipped)

• 1 tsp jeera

• ½ tsp dhaniya powder

• 1 tsp jeera powder

• 1 heaped tsp chilli powder

• 1 tsp garam masala

• 1 tsp kasturi methi

• 1 big pinch amchur powder (optional)

• Salt to taste

For the makhan finish

• 4 big tsp butter (softened)

• 2 tsp oil

• 200 ml milk

• ½ cup water

• 100 g fresh cream (optional – I skipped)

Add-ins

• 1 packet paneer (cubed)

• 1 red, 1 yellow, 1 green bell pepper (big chunks)

• 1 onion (peeled into layers, big chunks)

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👩‍🍳 Method

1️⃣ Make the Base Paste

Grind onion, ginger, garlic, and cashew (if using) into a smooth paste.

2️⃣ Build the Gravy

Heat oil + 1 tsp butter.
Add jeera — let it crackle.

Add the onion paste and cook on low flame until oil separates.
This step decides the taste. Don’t rush it.

Add tomato puree. Cook again on low flame until moisture evaporates and oil separates.

Now add:

• Salt

• Kasturi methi

• Amchur

• Dhaniya powder

• Jeera powder

• Chilli powder

Fry well.

👉 This red masala is your master base. You can make extra, freeze in ice trays, and store cubes in a ziplock for up to 15 days.

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3️⃣ Simmer

Lower flame. Add milk, water, and garam masala.
Let it gently simmer.

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4️⃣ Char the Veggies

In a wide pan, add 1 tsp ghee.
On high flame, sauté bell peppers and onion until lightly charred.

Important: Keep flame high. If you lower it, veggies release water and lose texture.

Add the charred veggies and paneer into the simmering gravy.

Add cream (if using).

Simmer for 2 minutes.

Finish with remaining 3 tsp butter. Close lid. Let it rest.

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🍽 Serve Hot

Best with butter rotis, jeera rice, or even toasted pav.

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📝 Notes

• Tomato Puree: Boil water. Add tomatoes. Cover and rest 15 mins. Peel skin, chop, grind smooth.

• This is not traditional North Indian style. It’s evolved through trial and error — and yes, it has a strong South Indian influence.

• I don’t use cashew or cream regularly — only when guests are over.

• The key step is frying the tomato mixture slowly until oil separates. Once that’s done, 90% of the work is done.

• You can swap veggies — mushrooms, peas, baby corn work well.

• Add chicken instead of paneer and you have a beautiful butter chicken masala.

Semiya Payasam

This blog came into being only because of my mother and periamma, the worlds best cooks. This recipe is my mothers and the perfect recipe for a creamy delicious Semiya Payasam. If you are a sweet tooth then this is a must do recipe.

I enjoyed this when i had a terrible tooth ache as I had a strong craving for something warm & sweet. 

I managed to click some pictures as my mother was cooking. I hope you all enjoy making this delicacy as much as i did.

Ingredients

Semiya (Vermicelli) - 3 Cups 

Sugar - 4 Cups (As required)

Diluted Coconut milk - 500ml

Milk - 1000ml

Milk Maid - 1/2 tin

Dry grapes 

Cashew nut

Elaichi Powder

Saffron soaked in warm milk

Ghee

Cooking Method

Heat ghee and fry raisins and set it aside.

Fry Cashew nut in the same ghee and set it aside.

Add semiya to the remaining ghee and fry it on a slow flame until you get a good aroma.

Switch off the stove and allow the semiya to cool down a little.
Boil 1/2 cup water with the diluted coconut milk. (I used Maggie coconut milk powder)
Add semiya to the boiling coconut milk. 
Once the semiya is cooked, add milk and let it come to boil.
Add Sugar, Milk maid, Fried Cashew, Raisin, Elachi Powder, and Saffron soaked in milk.
Serve warm with lots of love.

Pictorial

Notes 
Add sugar only after the semiya is well cooked. Sugar usually arrests the cooking of semiya.
Let the payasam be a little watery as it tends to thicken as it cools down.
Add warm diluted milk when you want to reheat.
You can use only coconut milk or only milk for this payasam.
Add dry fruits as per your liking.