Twisty Pulpy Orange

Here is the recipe to the twist version of pulpy orange.

Makes 2 Glasses

Pulpy Orange-500 ml bottle
Green Chilly-1 No
Pepper Powder-As per taste
Coriander-small bunch
Mint-5-6 leaves
Rock salt-As per taste

1. Grind Chilly, coriander and mint in mixer and make a fine paste.
2. Add the above paste to the pulpy orange and add salt and pepper as per taste.
3. Add few ice cubes  and garnish with few mint leaves and its ready.


Rawa/Sooji Ladoo

Today since morning i wanted to cook something with suji(semolina).Early morning i thought of making upma but dropped the plan as my hubby would have killed me.Last week i prepared upma twice and  rava dosa once (suji ka papra).So by afternoon i made  up my mind to make a Sooji Cake or a delicious Basbousa. Basbousa is a sweet cake made of semolina or farina soaked in sugar-rose syrup.But unfortunately i had to drop the plan of making either of these as some of the ingredients were not available.Hence finally i prepared delicious and my all time favourite "Sooji ke Ladoos" or Rava ladoos.

  • Rava / Semolina - 1 cup
  • Sugar - 1 cup
  • Ghee - 1/4 cup
  • Milk - Required for binding
  • Cardamom - 2 Nos
  • Cashew nuts, raisins and pista - Handful and chopped into small pieces.
  • Method:
  • 1. Heat a pan and add the rava,reduce flame and roast the rava until a nice aroma comes.Make sure not to burn the rava.To ensure this,keep stirring continuously.
  • 2. Cool down and grind it into a very fine powder using mixer.
  • 3. Grind the sugar into a very fine powder as well,along with elachi.Transfer the powdered rava and sugar to a large bowl.
  • 4. Warm the ghee in a kadhai and slightly fry  the broken dry fruits in it.Add these to the rava and sugar mixture.
  • 5. Sprinkle the milk and mix thoroughly.
  • 6. Make small balls out of this mixture immediately,roll it tight,if you could not roll and the mixture is too dry,sprinkle more milk or add more warm ghee to it and make balls again.
  • 7. Ladoos are ready to be enjoyed.

  • Precautions:
  • * Make sure to grind the suji finely otherwise it will be difficult to give a round shape to it.
  • * Use only warm ghee.
  • * Add milk as and when required.


Zebra Cake

After the disaster that happened to my extra moist chocolate cake,i was scared to bake another one.The frequent power cutoff is the sole reason.But today i was lucky to bake a zebra cake and a big thanks goes to our local Electricity Department!!!!

Eggs-4 Nos
All purpose flour (Maida)-2 cups
Sugar-1 cup
Milk-1 cup
Refined Oil-1 cup
Vanilla Essence-1 tsp

Baking Powder-1 tbsp
Salt-1/4 tsp
Cocoa Powder-2 1/2 tbsp

1.Preheat oven to 180 degrees Celsius. Grease the cake tin with butter paper.
2.Sift the flour,baking powder and salt till well combined.
3.In a large bowl, beat the eggs  for 2-3 mins and then add sugar and continue beating till mixture is pale yellow and creamy. 
4.Stir in milk, vegetable oil, vanilla essence. 
5.Add sifted flour, baking powder and salt into the wet ingredients and whisk until just combined.
6.Split the batter into two separate bowls. To one bowl, whisk in sifted cocoa powder . Leave the other half  as plain vanilla.
7.To make the rings, you will need a different tablespoon for each color. Put 2 tablespoons of vanilla batter into the center of the pan and let it spread slightly on its own. Put 2 tablespoons of chocolate batter in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will also start to spread. Then again put 2 tablespoons of vanilla batter in the center of the chocolate batter. Alternating spoonfuls of the two colors, keep repeating the technique. The batter will slowly spread to the edges of the cake tin on its own. As you reach the last few dollops (the batter will stop spreading) reduce the batter quantity to one tablespoon.
8.Bake for 20-25mins and until the cake is light gold and a tester inserted into the center of the cake comes out clean.
9.Immediately take out from the oven and cool it in a wire rack.

1.Don't forget to preheat the oven.
2.Cut the cake when it has cooled down.
3.Always use butter and eggs at room temperature.
4.Always grease the baking dish either with butter paper or simply with oil and flour.


For you my dear fren..

One of my very close friends asked me for few easy breakfast recipes yesterday. She has recently started working and cooks rarely. So I helped her with few easy ones but I am planning to create a separate column for her so that she can follow it on regular basis and finds cooking easy and enjoyable.


Learning from a disaster

Last Sunday I tried baking an eggless chocolate cake (extra moist one). I followed the recipe from rakskitchen.net. Everything was going well. I and my hubby were super excited as we both love cakes. And also we were expecting my sis in law and her two year old daughter. As per the recipe, the cake needs to be baked for 30-35 minutes. After around 10 mins of baking, the power went off and my cake went for a toss. Instead of being extra moist it turned out to be extra hard!!! But I didn’t lost hope; I will bake it once again and guess what I did with the disastrous one. I made a dessert out of it by soaking the cake pieces in orange juice and then serving in a tall glass with ice cream and Choco-chips.


Majjige Menasu

Last week my best friend cum ex-colleague visited me. Both of us met for lunch and we decided to binge on Andhra meals. There was loads of tasty and yummy stuff to eat on my plate but the item that stole my heart was a kind of special fried chilly. When I enquired about it, my friend told me that it’s very popular in south India and every other house prepares it. I came back home and did a Google search and found out its different names but the recipe remains the same. It is called taaka mirsang in Goa, majjige menasu in Karnataka, majjige balaka in Mangalore and sandgi mirchi in Maharashtra. I started with my preparation last week and its ready today. Wow!! I’m excited to have it tomorrow with rice during lunch.


Twisty Mushroom Shaslik

Today being Friday thought of cooking something different. I have set today's menu theme as 'Food with the twist’. This will include mushroom shaslik, twisty pulpy orange and doodhi-phirni. Now coming to the twist part, will tell you what the twisting ingredient in all the above recipes is. For shaslik, instead of hung curd i will use fresh cream and paneer. Pulpy orange will have rock salt, chilies, pepper, coriander and mint. And last but not the least to satisfy my hubby's sweet tooth I will prepare the usual rice phirni but will include bottle gourd too. Let’s get started...

Mushroom Shaslik

Mushroom(Button sized) - 10
Onion- 2
Lemon- 1/2 piece
Ginger-Garlic Paste-1 tsp
Hung Curd-3 tbs
Garam Masala-1/2 tsp
Tandoori Masala-1/2 tsp
Tumeric Powder-1/2 tsp
Olive oil-2 tsps
Salt to taste
Note: In my recipe instead of hung curd i have used equal portion of cream and paneer.

  1. Quarter onion, separate layers keeping 2 layers per piece. Cut green capsicum into 1 inch pieces. Quarter tomato and halve each quarter. Clean the button mushroom under running water. Put all the vegetables in a bowl.
  2. For the marinade, grind paneer and cream in a mixer. Add salt, dry masalas, juice of 1/2 lemon and ginger garlic paste. Add this to the vegetables and mix well.
  3. Heat little olive oil in a non stick grill pan. Pierce the vegetables onto satay sticks in the following order: Onion, mushroom, tomato and capsicum. Keep these sticks on the hot grill pan, drizzle some of the remaining marinade over them and cook, rotating the sticks to ensure even cooking all around. Sprinkle some oil over it. When the vegetables are lightly burnt transfer them onto serving plates.
  4. Tasty twisting shasliks are ready to be served with green chutney.  
* If you are using bamboo satay sticks, do not forget to soak it in water for 3-4 hours so that it do not burn.
* I prefer to keep the marinated vegetables  in the fridge for 1-2 hrs.

I would post the recipes for twisty pulpy orange and doodhi-phirni in my next post.


Vineet Bhatia's visit to Guwahati

Cabbage in my mind!

While surfing through sanjeev kapoor's website today, I came across the new section "Recipe of the month”. The core ingredient to be use in this contest is cabbage. I decided to participate and the recipe that came across my mind is the one that I invented during the second round of Master Chef India-2 auditions in Kolkata. The recipe was packet bomb with spicy tomato chutney.
Will cook it again!



For today's lunch I prepared kadhi chawal.But the best part is that when the kadhi was ready, i realized that instead of besan I accidently used sattu. And to my surprise it turned out well. Let’s see if my hubby can make out the difference!!!


Black forest cake

I’m back after 4 months as today is a special day for me. I’m celebrating six months of my blissful married life. I baked my first Black forest cake. I wanted to bake a round one but could not find a round baking dish in the nearby mall, hence landed up baking a square one (It’s actually looking Ok!!!).And luckily it turned out well :-). Had a wonderful lunch with my younger brother and is getting ready for dinner. I was not able to decide what to cook for Mr. Prasad today. Well then suddenly got an idea of preparing everything what HE likes. And here is the menu, Chicken Curry, Butter Naan, Tandoori Chicken and Chilly Prawns. And of course I’m going to prepare them all.

Adapted from divya's blog and rakskitchen.net

Plain flour/All purpose flour/Maida-1& 1/2 cups
Cocoa powder-3 tbsp
Sugar-1 cup
Oil -1/4 cup
Baking Soda-1 tsp
Lemon juice/Vinegar-1 tbsp
Water   1 cup
Salt-1/4 tsp
Vanilla essence-1/2 tbsp

  1. Preheat the oven to 180C.Line a square/round cake tin with butter paper.
  2. Mix the plain flour, cocoa powder and baking soda. Sieve them to ensure even mixing and keep aside.
  3. Mix water, sugar, salt and make sure the sugar gets dissolved and then add lemon juice/vinegar to it. Add vanilla essence.
  4. Add the sifted flour and mix well. Then pour the batter in the cake tin.
  5. Bake for 35-40mins or until a tooth pick inserted in the middle of the cake comes out clean.
  6. Let the cake cool down for 15 mins and then invert it in a wire rack

Ingredients –For the Sugar syrup
Sugar – ½ cup
Water – ½ cup

In a thick bottom pan, mix the sugar and water and boil till the sugar melts.Keep aside to cool.

Ingredients –For the cream 

Fresh cream – 300 ml
Powdered sugar – 4-5 tablespoons

Vanilla essence – 1 teaspoon

Keep cream and the beater blades in the freezer for about half an hour.
Add sugar and essence to the chilled cream.
Beat well till the cream is thick and forms soft peaks.
Keep refrigerated till use.

Ingredients for filling and garnish
A cup of canned cherries chopped finely.Reserve a few for garnishing on top.
A bar of milk chocolate – Make chocolate shavings out of the bar and keep refrigerated till use.

For assembling the cake
Cut the cake into 3 layers horizontally.
Keep one layer of the cake on the serving plate.
Sprinkle 3-4 tablespoons of sugar syrup on it.
Now spread 2-3 tablespoons of whipped cream on top of the cake.
Add the chopped cherries on top.
Repeat with other layers.
Cover the cake completely with whipped cream on all sides and the top.
Level the top and sides with a broad spatula dipped in chilled water.
Decorate the top with chocolate shavings, halved cherries and silver beads.
Keep chilled in the fridge till use.

Mine is a moist egg less chocolate cake.
Do not replace baking soda with baking powder.



Well I want to start my own blog to share a lot of things related to cooking. I started cooking when I was in class 6th.Maa taught me the basics like Tea, Dal and rice. Then gradually after few years I tried my hands on other things like chicken curry, fish curry and desserts. I remember the day when I baked my first cake. It was a disaster. I added a lot of baking powder and it was a total flop!
But then after couple of months, I prepared Gulab Jamuns and thank god it was little better. It wasn't that yummy as it is of my Aunt’s (Kiran Borma).Then later i tried my hands on bread gulab jamun, gajar ka halva, suji ka halva, atte ka halva and many more. During those early days I wasn't exposed to either TV or internet. Whatever I learned was from my mom, aunt and others.