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There are certain reasons why am I smiling from ear to ear.  . Some of the most important reasons would be that
I am back (wooooooohoooo)
My results came out amazing
And the fantastic war that we won against thieves
Also, now that I am back it cannot go without a recipe post 
Yes, people I am back. I took a great big break of around 2 months. I am so happy to be back. I am very thankful to every one of my blogger friends for the support that I had received since I have not been around. I hope that love and comments continue. I did try my best to keep the Guest blogger on, but due to time constraints and exams over my head I missed some posts. I will make sure that I make up for this and I shall start guest posts right from the coming Tuesday. Extremely sorry for missing this.
Now, to a super news – my resultsssssssssssssssssss. I still get goose bumps when it comes to exam dates and results. Such was my condition last week. I was really tensed for the results of my German level which were recently announced.
What, oh I missed to mention the result (height of shamelessness hhihiihiihi)
I stood First in my classs, whoooooooohooooooo. It’s such an awesome feeling that I can’t express. I felt as a kid would feel, looking at the results and felt like flying high up above. I am waiting for the next term to start.
Now, the third and the amazing thing. Some days back Madhuri from Cook- Curry Nook sent me a message regarding a certain (I don’t want to give any promotions to them hence not mentioning their website or other links) FB group had copied a photograph of mine from the post Bread Upma. Madhuri has done an amazing job fighting with them all the way for couple of days. Ignoring her health due to which she could not sit at the computer for a long time she kept fighting with them. Finally, happiness and rewards. Their facebook page and their identities are banned and we won.
For some amazing feedback and fight, support on this please visit the following link on Madhuri’s facebook page.
I request all of you to use the following logo on your website and join the cause against theft, plagiarism.
The following award is for our dear blogger Madhuri for her amazing awareness and her fight for the cause. Cheers Madhuri, use the following logo on your website for a job well done. If you know anyone who has done such a thing for this cause, or you have yourself, please send me some information and details so I can create a badge for you with your name and post it across with you great deed
Also I want to pass this message across that you watermark all your work, put copyright information on your website. Some steps can be taken to avoid theft for sure.
Now to celebrate this I made cookies. Adapted the recipe from Rachel Allen. Dipped some in dark chocolate sauce. So enjoy guys and stay alert!!
 Now the badge of honour and a badge to join the cause. Please display this on your blog to show the world that we appreciate originality and can’t tolerate thieving.
Madhuri this is for you..Thanks so much!!
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Happy Valentine’s Day everyone!! A special day for everyone who is in love. I don’t believe it has to be people who are engaged or married, but friends, family, pets anyone whom you love a lot. Well on another note, I don’t think we actually need a day to share our love and to express it as well. Confused me 
Browsing through my recipe collection I dropped into the cake section (which I always do ) and saw this awesome cake. No butter no milk……wow that’s something I need to try. It did come out really nice. Cocoa and coffee give an awesome flavor and aroma to the cake and trust me the moment it’s bakes you can’t keep your hands, fingers, off it.
Give this wonderful cake a try and sureeeee you can’t get enough of it. This is my cake for all my blogger friends whom I love a lot…my valentines!!!!! 
This cake goes to the Hearts for St. Valentine’s Day event started by Priya.
Ingredients –
Refined Flour / Maida – 1 ¾ cups
Sugar – 1 ½ cups
Baking Soda – 2 teaspoons
Baking Powder – 1 teaspoon
Cocoa Powder – ¾ cup
Eggs (at room temperature) – 2
Vanilla Essence – 1teaspoon
Salt – 1 teaspoon
Buttermilk – 1 cup
Vegetable Oil (odourless) – ½ cup
Instant coffee powder – 2 teaspoons
Boiling Water – ¾ cup
Procedure –
- Prepare a 12 inch baking tin by base lining with a parchment paper. Pre heat oven on 180 degree centigrade.
- In a large mixing bowl sift in refined flour, baking soda, baking powder, cocoa powder, and salt together twice and keep aside.
- Mix the coffee in the boiling water.
- In another bowl beat the eggs, buttermilk, coffee, oil, sugar and vanilla essence together. Mix until the sugar melts.
- Add the refined flour mixture to it and fold well. The batter will be bit thin.
- Transfer this batter to the prepared tin and place it in the centre rack position of the oven and bake it for 35 – 40 minutes or until a skewer inserted in the centre comes out clean.
- Cool it for 10 minutes before transferring it to the wire rack. Cool completely.
- You may frost it, garnish it with some white chocolate or eat as is.
Tips –
I used sunflower oil here. You may use any other oil.
Sometimes the cake is baked on top and not in the bottom. That time put off the top coils and let the bottom bake by keeping the bottom coils on.
I have created those hearts with whipped cream and garnished some grated white chocolate.
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The red, yummy, and desirable fruit —————– Strawberry. I cant get enough of it!! There are so many delicious and lovely recipes you can make with this. In India, the general season for fresh strawberries is the winter season. How could I be left behind from making a lovely dish out of this fruit? I had plans to do a lot of things but specially today evening I had to do something nice. So I decided to make these delectable goodies. These turned out excellent. The flavor of strawberry gave the cookie a terrific taste, which I am cherishing while I write this post.
So enjoy and give this a try this winter!!
Ingredients –
Wheat Flour – 1 ¼ cup
Baking Powder- 1 teaspoon
Salt- ½ teaspoon
Strawberries (chopped and mashed) – 1 cup
Brown Sugar- 6 tablespoon
White Sugar- 3 tablespoon
Unsalted butter (softened) -100 gms
Milk – ¼ cup
Procedure -
- Sieve together the flour, salt and baking powder 2-3 times. Keep it aside.
- In a bowl mix together the butter, brown sugar, white sugar and with a hand mixer until soft and creamy. Beat till the sugar is properly dissolved.
- Add the flour mixture and milk gradually till it forms a batter and take care no lumps are formed.
- Add the mashed strawberries in to the batter and mix well with a spatula.
- Pre-heat oven to 180° Centigrade.
- On a non greased cookie sheet or an oven tray evenly place small amount of this mixture with the help of a spoon. Press gently so it forms a cookie shape. Take care that enough space is left between each cookie.
- Place the tray in the middle and set the oven on both coils. Bake the cookies on 180 degrees Centigrade for 10-15 minutes or till the cookies become golden in color.
- Remove the cookies from the oven. Let the cookies remain on the tray for 5 minutes. Later transfer them on a wired rack for cooling.
Tips -
I have used wheat flour instead of refined flour/ maida. You may use maida also.
For baking any dish please follow the correct weights and measurements with measuring cups.
Using a wooden spatula will always help.
You may increase the quantity of milk until a dropping consistency.
 Strawberry 
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For a long time I wanted to prepare a cake in a pressure cooker than in an oven, only to try how it comes out. Today it’s a simple day, not any special occasion and ample time. I decided to prepare a simple pressure cooked cake. We generally have parle glucose biscuits in store . So I planned to make Parle G cake.
This is my first try, so it could be that there could be additions or subtraction to it as per your need.
Enjoy this simple cake made in a pressure cooker, especially made for people who do not have ovens but love to eat cakes.
Ingredients –
Parle G biscuits (powdered) – 2 cups
Grounded sugar – 1 ½ cups
Baking powder – 1 teaspoon
Vanilla essence – 1 teaspoon
Milk – 1 ½ cups
Dry fruits – of your choice
Procedure –
- In a bowl mix the powdered biscuits, powdered sugar, and baking powder together.
- Add milk and vanilla essence and whisk it properly for 2 minutes are so.
- Transfer the batter to an 8 inch round baking tin.
- Garnish with desired dry fruits.
- Take a pressure cooker, remove the gasket (ring) and place the prepared tin in the cooker. Cover the cooker lid with the weight/ whistle on.
- Bake the cake in the cooker, initially on high flame for 5 minutes and later on medium flame for 15 minutes. Check once by opening the lid. If a skewer inserted comes out clean the cake is done.
- For the cake to bake from the top, turn off the gas for some time so that the steam inside the cooker helps the top side of the cake to bake.
- Remove it out and let it cool completely.
Tips –
Change the quantity of powdered sugar according to preference. This in turn will change the quantity of milk to be added.
See to it that the cake batter becomes smooth and not runny. Add the milk according.
Do not add a very generous amount of baking powder, it should be mean.
Quantity of dry fruits may vary according to the taste.
Do not keep any water in the pressure cooker. See to it that you remove the gasket.
This recipe goes to Christmas Cakes and cookies events started by Saraswathi of Sara’s Corner along with the below mentioned reposts.
 
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Yummmmmm…………………………….!!
Now I can write
My sister-in-law returned to India after a gap of almost an year. She was dying to eat a pineapple cake. She was too much done with chocolate cakes (how could she???). I had a fine solution. Within a matter of 1 hour I prepared this yummy cake for her. Within minutes all that remained was an empty plate. (We all had a share of it, after a bigg fight ).
So all you cake lovers, here’s a treat for all your sense and taste buds. Enjoy!!!
Ingredients –
Refined Flour / Maida – 100 gms
Baking Powder – 1 teaspoon
Sugar – 100 gms
Butter (melted) – 50 gms
Eggs (separated) – 2 at room temperature
Pineapple essence – 1 teaspoon
For the icing –
Whipped cream (sweetened) – 1 ½ cups (I used bluebirds powdered whipped cream)
Tined Pineapple – 2-3 rings
Water – ¾ cup
Grounded sugar – 3 tablespoons
Butter (salted) – 3 tablespoons (melted)
Procedure -
- Base line an 8 inch diameter cake tin and on sides with butter paper.
- Pre heat the oven to 180 degrees Celsius.
- Beat the egg white and yolk separately.
- Now add the sugar to the yolk and beat. Gradually add the beaten egg white. Beat till the sugar is completely melted and the mixture is nice and creamy.
- Add the melted butter and sift in the refined flour and baking powder together in to the mixture.
- Add the pineapple essence and fold the mixture gently.
- Pour in to the prepared tin and place it in the centre rack position of the oven and bake for 180 degree Celsius for 25 – 30 minutes or till the cake becomes golden brown and a skewer or a tooth pick when inserted comes out clean.
- Remove the cake and let it cool completely on the wire rack. Remove the side and base lined paper.
- In a bowl mix the water and powdered sugar.
- Once the cake is cooled, cut the cake horizontally. You will get 2 round cakes.
- Now using a spoon start pouring the sweet water evenly on both the cakes. Add the melted butter evenly on both the cakes.
- Cut the pineapple rings in to small pieces.
- Take an inverted bowl and place a plate on it. Place one of the cakes on it and spread the whipped cream evenly over it. Place some pineapple pieces over it.
- Place the second cake over it and again repeat the above icing procedure.
- Again spread the pineapple pieces over and spread the icing on the sides too.
- Cover the cake and place in the refrigerator to cool for 2-3 hours before serving.
Tips –
Adding water over the cake keeps it nicely moist. The cake doesn’t become dry.
Whipped cream quantity could be changed according to the preferences.
Always use tinned pineapple. Fresh pineapples add a bitter taste to the cake.
How to base line tin – Cut a butter paper in the shape of the base of the cake tin. Place it at the bottom of the greased cake tin. Same goes with the sides. Grease the sides and place the paper along the side length.
And last but not the least always use exact measurements while baking for your cake to become a success.
Sending this cake to the Cakes and Cookies event started by Mahima of Indian Vegetarian Kitchen.
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This was actually supposed to be a Choco Vanilla Swirl cake . But unfortunately the swirls are missing  . It’s a mixture of one of the 2 most loved flavors. This was my treat I prepared for our wedding anniversary. It turned out beautiful and tasty.
A yummy cake that definitely added a cherry on the icing for the special day!!
Ingredients –
Refined flour – 100 gms
Baking powder – 1 teaspoon
Butter (at room temperature) – 75 gms
Castor sugar – 100 gms
Vanilla Essence – 1 teaspoon
Eggs (at room temperature and separated) – 2
Unsweetened cocoa powder – 2 tablespoons
Milk- 3 tablespoons
Procedure –
- Pre heat oven to 180 degrees centigrade. Base line a 7 inch x 6 inch x 2 inch tin with a parchment paper.
- Mix the butter and sugar. Beat it until the mixture is creamy and the sugar is completely dissolved.
- In another bowl beat the egg whites till light and creamy. Add vanilla essence to the egg yolk and whisk.
- Add the whisked egg yolk mixture to the butter and sugar mixture while continuously beating. Now add the beaten egg white. Whisk well for a minute.
- Sift the flour and baking powder and fold it into the egg mixture gently. Add the milk and mix well.
- Now transfer half the mixture in the prepared cake tin.
- Quickly add the cocoa powder to the remaining cake mixture and mix well lightly.
- Place the cocoa mixture, too, in the cake tin.
- Using a fork or a skewer lightly mix the 2 colored mixture in the tin. Do not over do or you would not get the desired swirly look. ( I guess I over did it )
- Place it in the oven in the centre rack position and bake on 180 degrees centigrade for 25-30 minutes or until a skewer inserted comes out clean.
- Once done, let it cool on a wire rack completely before seving.
Tips-
Use exact measurements to make a cake.
Transfer the prepared batter immediately to the baking tin as once the baking powder is added, it starts its action. So always keep the baking tins ready according to the requirements.
Sending this cake to the Cakes and Cookies event started by Mahima of Indian Vegetarian Kitchen.
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6th of December is celebrated as ‘Nikolaustag’ in Germany (Santa Claus Day). We all in my German class had decided to come together and celebrate it. Everyone had to prepare something special and I choose this recipe. It was long that I wanted to bake these and this event gave me a great opportunity.
It’s a great option for people who prefer eggless dishes. This is also my entry to the Eat Christmas Cookies event hosted by Susan of Food Blogga. For more wonderful cookies check Food Blogga.
Ingredients-
Wheat Flour – 200 gms
Icing sugar – 120 gms
Unsalted Butter (at room temperature) – 150 gms
Brown sugar – 5 tablespoons
Vanilla Essence – 1 teaspoon
Salt – 2 pinches
Frosting –
Dark chocolate compound (chopped) – 1 cup
Milk (piping hot) – 2 tablespoons
Castor sugar – to sprinkle
Procedure –
- Sift the flour and salt together and keep aside.
- In another pan beta the butter for a minute until smooth and silky.
- Add both the sugars and beat till the sugar is properly dissolves.
- Add the vanilla essence and mix well.
- Gently add the flour mixture and mix well. Flatten the dough using a rolling pin and wrap it in a plastic wrap. Refrigerate for at least 1 ½ hours.
- Pre heat oven to 180 degree centigrade. Line a baking tray with parchment paper.
- Remove the dough once refrigerated for enough time and then using a rolling pin roll it. Cut it into desired shapes using a cookie cutter.
- Transfer the cookies on the prepared tray. Place the tray in the centre rack and bake for 10-12 minutes or until golden brown. Transfer to a cooling rack and let it cool completely.
- For the frosting – In another small vessel take the chocolate compound pieces and keep this vessel over the boiling water with a lid on. This method is called Double boiler.
- After 4-5 minutes the compound in the small vessel will melt. Add milk and stir rapidly. See to it that no lumps are formed
- Once the cookies are cooled dip each cookie in the frosting and transfer it on a plate so that the frosting sets.
- Once the frosting is set sprinkle some castor sugar over the cookies.
- Store in an air tight container between layers of parchment papers.
Tips –
You may store the cookie dough by cutting it in desired shapes and refrigerating them for at least an hour to harden and then store them in an air tight container between layers of parchment paper.
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In the last week, we had a coconut abundance in our house. My husband, a friend and even me bought coconuts without communicating with each other. It ended up as 4 coconuts in one day at our place. I always wanted to prepare this recipe and it struck me why not today. Coincidentally, we had recently purchased a bottle of strawberry crush. I decided to experiment something new and tasty with these two.
Guess what ? It came out yummy (Why don’t we have more expressive phrases related to food) I am sure you will love this too.
So go hurry up, try this
Ingredients –
Maida (flour) – 100 gms
Butter (melted) – 100 gms
Sugar – 100 gms
Baking powder – 1 teaspoon
Freshly desiccated coconut – 50 gms
Eggs (beaten) – 2 at room temperature
Coconut cream or normal cream – 2 tablespoons
Icing –
Icing sugar (sifted) – 100 gms
Coconut cream or normal cream – 3 tablespoons
Butter (melted) – 40 gms
Strawberry Crush – 2 tablespoons
Garnishing –
Desiccated coconut – 1 tablespoon
Strawberry crush – 1 teaspoon
Procedure –
- Pre heat the oven at 180 degrees centigrade.
- Sift the flour and baking powder thrice. In a bowl transfer the sifted flour, sugar, beaten eggs and melted butter and beat until smooth and the sugar is completely dissolved.
- Now add the desiccated coconut and the cream and mix gently.
- Transfer it in a base-lined cake tin and bake for 25 minutes or till golden in color.
- Transfer the cake to a wired rack to cool down. Once cooled peel off the parchment paper from the base.
- In a bowl mix the icing sugar, butter, cream and the strawberry crush and mix well.
- Cut the cake in to horizontal halves and apply the icing evenly over it using a palette knife on each cake. Sandwich them together and apply the frosting evenly all over cake.
- Garnish with freshly desiccated coconut and strawberry crush.
Tips –
When a skewer or a knife inserted in the cake comes out clean that mean your cake is done.
You can also exclude the strawberry crush in the icing instead add a tea spoon of vanilla essence.
Would love to hear what do you think. Do comment.
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This cake has been specially baked for our friend’s daughter Keisha, who turns 3 today!!! Happy Birthday Keisha !!
Gems were a last minute addition over the cake and it turned out to be a beautiful topping. So enjoy this cake and bake it for your loved ones. A very cute cake for a very cute girl. There you go.
Ingredients –
Butter (at room temperature) – 100 gms
Eggs (at room temperature) -3 medium sized
Sugar – 150 gms
Refined flour (Maida) – 200 gms
Vanilla Essence – 2 teaspoons
Cocoa Powder – ¼ cup
Baking Powder – 1 teaspoon
Baking Soda – ¼ teaspoon
For the frosting –
Dark chocolate (semi sweet or bitter sweet) – 150 gms, coarsely chopped
Butter (unsalted) – 40 gms
Milk – 40 ml
Vanilla essence – 1 teaspoon
Icing sugar – 200 gms
For the decoration –Cadburys Gems/ or anyother chocolate buttons
Procedure –
- Pre heat the oven to 180 degrees and base line a cake tin with parchment paper.
- Separate the eggs and keep aside.
- Sift the flour, cocoa powder, baking powder and baking soda together twice.
- In a bowl mix the above together along with the sugar, butter and egg yolk and beat the mixture gradually adding the egg white. Beat it for 5 mins till smooth and all the sugar is melted.
- Add the vanilla essence and mix it gently with a rubber or wooden spatula.
- Transfer the batter to the cake tin and bake it in the oven in the centre rack for 25-30 minutes or when a skewer inserted in the cake comes out clean. Let it stand in the oven for 5 mins. Transfer it to a wire rack to cool down.
- Frosting – melt the chocolate and butter together in a heatproof bowl set over a pan of barley simmering water (do not let the base of the bowl touch the water). Stir until melted and smooth, then set aside to cool slightly.
- In another bowl whisk together the mix, vanilla extract and the icing sugar until smooth. Stir in the cooled chocolate mixture till light and smooth. Leave it aside for sometime to let it thicken.
- Cut the cooled cake into 3 horizontal levels or parts so that you have 3 cakes and apply the frosting evenly using a palette knife on each cake. Sandwich them together and apply the frosting evenly all over cake.
- Finally place the gems in desired shape. I made it for Keisha so it’s a ‘K’.
Tips –
Separating the egg white and the yolk would give more fluffy cake.
Always use a wooden or rubber spatula to fold the cake.
How to fold a cake – With a rubber spatula cut down vertically through the mixture and in a clock-wise direction sweep across the bottom, up to the nearest side of the bowl, and over the top of the mixture (like a swirling action). Do not over fold the mixture or you cake might not become fluffy.
I would like to hear what you think about this recipe. Do comment.
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Back with a dish for the dessert lovers. Cakes are one of the most loved and liked dessert by all ages. I received a lot of requests by people to prepare a cake without eggs. This one is specially a non-egg recipe. Many people especially in India do prepare cakes without eggs. This is my effort to prepare a cake which gives the same taste and flavor, which can be enjoyed by all. Won’t miss the eggs one tiny bit.
Shrivardhan, hope you like this one
Ingredients –
Refined flour (Maida) – 200 gms
Cocoa Powder – 2 ½ tablespoons
Baking powder – ½ teaspoon
Baking soda – ¼ teaspoon
Condensed Milk- ½ tin
Vanilla Essence – 1 teaspoon
Milk – 75 ml
Butter – 50 gms
For the icing –
Icing sugar – 100 gms
Boling water – 1-2 teaspoons
Cocoa powder – 1 ½ teaspoons
Procedure –
- Sift the maida, cocoa, baking powder and baking soda together thrice.
- Pre heat the oven to 150 degrees centigrade.
- Grease and lightly dust a cake tin.
- Mix the condensed milk, butter and vanilla essence well till the mixture is light and frothy.
- Mix maida and milk in three stages alternately into the condensed milk mixture.
- Take care not to make the batter too runny or thin.
- Put the batter into the prepared cake tin and place it in the oven in the centre shelf, bake at 180 degrees centigrade for 18-20 minutes or when a skewer is inserted comes out clean.
- Remove from the oven. Let it cool.
- Sift the icing sugar and cocoa powder into a bowl. Add the boiling water and mix, add a little more boiling water if necessary until the icing is easy to spread but not too runny.
Tips-
You can also add chocolate chips over the icing for more chocolaty taste.
The cake tastes equally sinful even without the icing or when served with some chocolate sauce or whipped cream.
While icing the cake always use a wet and warm knife so it spreads easily.
Do reply. I would love to hear what do you think about this recipe. If you were to try this recipe let me know how does it turn out.
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