Oats and Cornflakes Cookies

While these cookies were getting baked, my home was smelling divine.Dad kept on asking what's baking and my answer was let's wait till I serve you with a cup of tea :-)
I came across this recipe in sharmis passion. Recipe was very well explained and the cookies turned out awesome.

  • Oats - 3/4 cup
  • Cornflakes - 1/4 cup
  • All purpose flour - 3 tbsp
  •  sugar - 1/4 cup
  • Butter/cooking oil - 1/4 cup
  • Salt - 1/4 tsp

Grind Oats,Sugar and cornflakes each separately into find powders and keep it aside.
Beat butter and sugar till it's creamy.
Then add powdered oats, cornflakes,maida, salt and make a dough. Flatten it slightly and wrap it in a plastic sheet and keep it in the fridge for 15 mins.
Take out the dough and make equal portions out of it and press it slightly in your palm to give it the cookie shape.
Preheat the oven at 180C and grease a baking tray. Place the cookies on it with 1/4 inch gap between each cookies.
Bake the cookies for 15-20 mins or until the base turns golden brown.


Pista Cake-Birthday Cake

While preparing this cake on that morning I was wondering if I will be able to do the icing part and get this cake ready before midnight in order to gift it my younger brother.Well it worked and I was fortunate to be back home early at 9pm..Hmm..9pm!!!!
Lets talk about the cake.It was a huge cake.I followed a simple recipe of a basic sponge and adding a cup of chopped Pistachios and a little green food colour to it.And the icing was done with whipped cream.The recipe below is for one cake.I prepared two cakes and then overlapped it with icing.

Recipe Source:Cakes and More

Ingredients:(For One cake)
All purpose flour(Maida)-1 Cup
Baking Powder-1 tsp
Sugar-3/4 Cup
Eggs- 2
Unsalted Butter-2 tbsps
Milk-1/2 cup
Chopped Pistachios-1/4 Cup
A tiny pinch of green colour

1.Pre heat oven to 180 degrees C / 375 degrees F. 
2.Grease a 8'' round tin with butter or oil. 
3.Sieve the flour and baking powder twice. Keep aside. 
4.Add a small pinch of flour to the chopped nuts, give a good shake to make sure the nuts are covered with flour. This helps avoid the nuts going to the bottom of the cake when you bake.
5.Heat the milk in a saucepan, add the butter to it. Cover to keep it hot.
6.In a large bowl, beat the eggs till thick. This is about 2 minutes on high speed with an electric mixer.
7.Add the sugar and beat for 5 minutes on medium speed. 
8.Gently fold in the flour mixture. 
9.Add a little green food color to to the warm milk. Stir it into the batter gently. Fold in the chopped nuts. The batter is neither thick nor thin. 
10.Pour the batter into the prepared tin. Rap it gently against the kitchen counter. This settles the air bubbles and helps avoid a domed cake. Bake for 30 minutes or till a wooden skewer inserted in the middle comes out clean. 

Cool the cake in the tin on a rack for 10 minutes. Run a knife around the cake and transfer it to the rack. A neat way to do this would be to invert the cake onto a plate, re-invert on the rack. Cool completely.

For the frosting:

Whipped Cream-2 Cups
Icing sugar-1/2 cup

1.Beat the icing sugar and cream in a bowl till soft peaks occur.
2.Place one cake on the cake board and pour whipped cream on top it.Cover the sides as well.
3.Then place the second cake and cover it with cream as well.Make designs as per your wish with any nozzle.
I garnished it with sprinkles

*Keep the bowl and the beater in fridge for an hour so before whipping cream.
*You can use one cake and slice it into two and continue with the icing.



This was supposed to be a normal rice Phirni but then I changed my mind to make it special. I added half the amount of rice and rest different types of nuts.I was very apprehensive in trying it out but it came out well.It was a mixed nuts phirni which has fig,almonds,cashew,walnuts,pistachio and raisins.I soaked these nuts in water and then grinded to a fine paste

Basmati Rice-1/4 Cup
Milk- 4 cups
Mixed Nuts Paste(as mentioned above)-1/2 Cup
Sugar-1/2 Cup or upto taste
Cardamom Powder-1/2 Tsp

1.Wash and soak the rice for an hour or so.
2.After an hour,grind the rice coarsely with little milk.
3.In a heavy bottom vessel,bring the milk to a boil stirring continuously.
4.After 10-15 mins,turn the heat down and let the milk simmer and reduce to half.
5.Now add the coarsely grinded rice and let it thicken.
6.After 5-6 mins,add the sugar,mixed nuts paste,cardamom powder and mix well.
7.Once done transfer the phirni to a serving bowl and garnish with nuts of your choice.

Serve hot or chilled!!!!!


Sponge Cake with Butter Cream Frosting

This one is dedicated to my husband who celebrated his birthday on 31st December.I actually planned to bake a Red Velvet Cake but changed my mind in the last minute.Since last three weeks, I am really busy in office. In spite of having a smart phone, I don't have time to check my mails, Facebook or anything else.Somehow after finishing my household chores today, I thought of posting this recipe.Man..I badly need a break.Waiting desperately for April, to visit my parents.
I have skipped the procedure of baking the vanilla sponge cakes as its already available in my blog.

How To:
For the two Sponge Cakes:Vanilla Sponge Cake Recipe

Once the two sponge cakes have cooled down,get ready for the frosting.
For Butter Cream Frosting:
Butter(at room Temp)-1 Cup
Icing Sugar-4 Cups
Liquid Colors-I preferred Orange and Green
Vanilla Essence-2 Tsps
Milk-2-3 Tbsps


1.Beat the butter until smooth and creamy.Add the vanilla.
2.Gradually mix in the icing sugar.Beat the frosting until light and fluffy.Add milk or sugar to get the right consistency. Separate the mixture into two bowls.To one add orange color and to the other add green color. 
3.Place one cake layer (bottom side facing up) on the serving plate and spread with about 3/4 cup of orange frosting. Place the other cake layer (bottom side facing up) on top of the frosting and cover the entire cake with the remaining frosting. Place some of the frosting in a piping bag and pipe a decorative border around the top of the cake.
4.With the remaining green frosting I did the basket weave pattern.


Grilled Chicken

This recipe of course do not need any introduction.It is a very famous dish in India and Pakistan and in fact its famous world wide.Tandoori Chicken,Kalmi Kabab,Malai kabab,Tangdi kabab..the list goes on and on but appetite will never be full!
Last week during my sister in law's visit on dinner,her three year old daughter "Araina" started jumping with joy when she saw this chicken being grilled in the oven.I also baked fish that day and this little cutie pie enjoyed both.

Chicken-900-1kg(Whole and cleaned)
Hung Curd-From 500gms curd
Ginger-Garlic paste- 2 tsps
Turmeric-1/2 Tsp
Chilli Powder-1-2 Tsps
Tandoori Masala-1 tsp
Red Chilli Powder-1 tsp or as required
Dhania Powder-1 Tsp
Garam Masala-1 tsp
Red Colour-A pinch
Salt-As per taste
Lemon Juice-From half a lime

How To:
1.Marinate the chicken with all the ingredients for at least 5-6 hours or overnight.

2.Bake it in a preheated oven at 200C in convection and grilled mode.Flip it once one side is cooked.
3.Sprinkle chaat masala and serve with onion rings and lemon wedges.


Extra Virgin Olive Oil & Yogurt Loaf Cake

This is my first recipe in 2013.Wishing everyone a very very Happy New Year.I baked this cake yesterday night.Somehow now a days my husband is very fond of loaf cake.He says he loves the size of the slice.And when I thought of baking one last night,this book marked recipe came into my mind.Baking with Olive Oil???Sounds very weird right?Huh..I reacted the same way when I saw this recipe of Dorie Greenspan.The cake was extra soft and as usual like any other loaf cake, this cake was too a Super hit.

SourceDorie Greenspan
All purpose flour-1 1/2 Cups
Eggs-3 large
Extra Virgin Olive Oil-1/2 Cup
Sugar-1 Cup
Baking Powder-2 tsps
Salt-A pinch
Finely grated Zest-From one line
Yogurt-1/2 Cup
Vanilla Essence-1 1/2 Tsp

1.Center a rack in the oven and preheat the oven to 180c. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. 
2.Sift together the flour, baking powder and salt and keep near by.
3.Beat the eggs at high speed in a glass bowl till pale and frothy.
Then gradually mix the sugar and beat at the lowest speed till all the sugar dissolves.Add finely lemon zest.
4.Whisk in the dry ingredients, yogurt and the vanilla.
5.Switch to a spatula and fold in the oil.The batter will be thick and shiny.
6.Transfer the mixture to the greased loaf tin and bake in the preheated oven for 40-45 mins or until a knife inserted in the middle come out clean.
7.Unmould and cool to room temperature right-side up.
You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months.