Chocolate cupcakes

My daughter was complaining that the cupcakes I made were very dry. So I decided to change the recipe and here is the final version.

 Beat 1/2 cup unsalted butter and 1/4 cup oil and 2/3 cup sugar until soft and silky. 

Add vanilla essence and 4 eggs one at a time while beating until it mixes well on a low speed.

Add 3/4 cup plain flour and cocoa powder (unsweetened) each, 1 1/2 tsp baking powder, 1/4 cup milk and a pinch of salt. Mix well.

In a preheated oven (190 deg. Cel.) bake for 20 minutes or until toothpick inserted comes out dry

In the meanwhile, let’s make the buttercream frosting.

Beat unsalted butter 200gms, until soft and silky. Add vanilla essence and mix. Now add 3 cups of icing sugar, 1 tbsp meringue powder and 1/4 cup milk. Add coloring. Mix well until the frosting is to your liking. 

Spread or pipe the frosting on the cooled cupcakes.



Lemon Cake

Beat 200gms of butter with 1 cup of sugar (You may adjust the sugar as per your requirement) basically 1 slab and oil ( a little less than 1/4 cup).

Once the batter is smooth add 4 eggs and vanilla essence.

Add 2 cups flour and 2 tsp baking powder after sifting.

Add the zest of 2 lemons and it’s juice.

Mix well to form a smooth batter.

Divide the batter in 2 small cake pans and let it bake for 55 minutes at 180 deg. Cel.

Dahi Vada

The fist time I made dahi vada, was a tragedy, the vadas were so hard that it could have done some serious injury. Over the years I have perfected this snack and has become a much requested item.


For the Vada:

1 cupe white urad dal

2 green chilies

1 inch piece of ginger

Oil for frying

A pot of water

For the Dahi (yogurt):

4 cups of yogurt plain

1/4 cups of sugar

For the Ganishing:

1/4 cups tamarind soaked in water

10 Jaggery crushed

chili powder

pepper powder



  1. Soak Urad dal for 6 – 8 hours.
  2. Remove excess water and grind to smooth paste. Add ginger and chili while grinding.
  3. Add salt to taste.
  4. It should be of dropping consistency.
  5. add the soak tamarind, it’s juice and jaggery to pan and gently heat till all is well mixed. You will need a thick liquid so add water if needed. the mixture will be sweet and sour.
  6. Heat oil to a medium and drop the vadas in. I can do 4 at a time in my pot.
  7. Remove from the oil once golden brown and soak in water.
  8. The vadas will float in water and as water seeps in these will becomes heavy and drown to the bottom.
  9. Whip sugar and yogurt to a smooth texture.
  10. Squeeze excess water from the soaked vadas and add it to the bowl.
  11. Pour the yogurt mixture.
  12. Add the tamarind juice, salt, pepper powder and chilli powder to taste.
  13. Serve and let your guests enjoy.

Some Sort Of Tangdi Kebabs

When I started making this recipe for tonight’s dinner, I had no plans of including it in my blog. However, since I have not posted anything for so long I thought it would be a good idea to do so. So I have made two versions of this spicy and non spicy. The marinade is the same. All you have to do is add some chilli powder to the spicy ones.


4 pieces of chicken drumsticks

3 spoonfuls of plain yogurt

1 tbsp very finely chopped onion

2 cloves of garlic grated

1.5 inch piece of ginger grated

1 tsp black pepper powder

2 tsp coriander powder

1 tsp cumin powder

1 tsp turneric

1.5 tsp garam masala

1 tsp dry mango powder (amchur)

1/2 tsp dry pomegranate seeds (anardana)

3 tbsp red chilli powder

2 tbsp oil

salt to taste

Mix all the ingredients other than the chilli powder. Add the chicken drumsticks and massage the mixture well into the drumsticks. Now separate the chicken drumsticks. Add the chilli powder to the other set of the drumsticks and massage it well into the pieces. I marinated it for half an hour although overnight would be just fine.

Pre-heat an oven to gas mark 6 and place the chicken on the tray. Let it cook for 25 minutes or until done.

Sprinkle some mint and coriander leaves along with some lemon juice. Serve it hot.

Sol Kadhi

It’s my birthday today and I would have really liked to create a fab Malvani fare. However, with all the nausea that is not happening. So I decided to make just a part of it – Sol Kadhi


1 cup kokam

1.5 cups water (hot)

1 green chilli cut into half

1 tsp asafoetida (hing)

2 tsp sugar

0.5 cup coconut cream

2 tbsp corriander leaves


Grind the kokam and the green chilli together. Mix It with the hot water and cover it. Let it rest till the water completely cools down. Now strain the mixture and add the other ingredients. Mix well and let it cool in the fridge. Now taste and adjust the thickness of the kadhi.



Chilli Cheese Toast

This recipe was born on one rainy afternoon when Harsh was home and hungry. So I hope you enjoy it.

What you will need:

2 tbsp butter

1 tbsp all purpose flour

1 cup milk

salt as required


Add butter to a heated frying pan. Once it melts, add the flour and mix well. Slowly add the milk and simmer. Once the mixture starts to thicken turn of the fire.

For the toast:

8 slices brown bread

1/4 cup finely chopped green chillies

1/4 cup finely chopped red capsicum

1/4 cup finely chopped onion

3 tbsp finely chopped coriander

Pre-heat the oven to 200 deg. cel.. Now spread the white sauce over the toast and evenly sprinkle the other ingredients. Arrange the toast on the rack in the oven. Let it toast for about 15-20 min, until lightly browned. Have it with masala chai.

You could also use a French baguette and serve it for a cocktail party with style.

Bombay French Toast

My daughter hates eating bread, no sandwiches, no buttered toast, nothing. She probably doesn’t even like the sight of it. And I am at a loss of how to make her eat bread so she feels full until lunchtime.

So I came up with this recipe of Bombay French Toast. This is what you will need:

2 Slices of Bread

1 egg

2 tbsp of milk

1/4 tsp turmeric powder

1/4 tsp chilli powder

1 tbsp shredded cheese (we prefer cheddar)

1 tbsp butter

salt to taste


Beat the egg until nice and fluffy. Now add some milk and beat some more. Add all of the ingredients other than cheese.

Dip the bread slices in the egg until covered with mixture. Now put it on the frying pan with the butter. Turn over when done and add the cheese in equal amounts to both the slices.

Serve hot. It is also great from the rainy days.

Kheema samosas

I am a complete meat lover and as I have said before redder the better. I also love all that is deep fried and samosas being my favourite. So how do I combine the both. I came up with my very own kheema samosa recipe. This is what you will need to duplicate it;

The filling:

750 punds of mince mutton/chiecken ( We actually use a measure called catty but since I dont know how much that weighs I ask the butcher to weigh it for me in pounds).

1/4 cup chopped onion

1 tsp cumin seeds

1 tbsp curry leaves (optional)

11/2 tbsp garam masala

11/2 tbsp corriander powder

2 tbsp chilli powder ( i like it a little spicy)

1 tbsp dry mango powder (optional)

4 tbsp corriander/parsley leaves



salt to taste.


Heat the oil and add the cumin seeds and curry leaves. Add the onion once they start crackling and fry it. Add the mine meat and brown it nicely and add the rest of the ingredients and pour a litre of water and let it boil till all the water is evaporated and the meat is cooked. We need the mince meat to be dry.

The covering:

1 cup plain flour

3 tbsp oil

1 tsp caraway seeds

salt to taste



Mix salt, caraway seeds and flour and add oil. Now give two minutes of your time to rub the oil in the flour such that all the flour is coated well. Then gradually add water to make a firm dough and let it rest till the minced meat is ready and cooled.

Now make medium sized balls of the dough and roll it to form a circle.

Now cut the circle diametrically.

Now dip your finger in water and put it on the back of the circular side. Overlap it with the other half such that you will have a cone in your hand.

Pinch the overlapping sides and fill it with the mince. Now close the opening and pinch it as well so that the open side is closed and secured.

Finish all the samosas and deep fry it well. Serve it with a green chutney.

This dish can be made a month ahead. Just half fry the samosas and and freeze it in a  zip lock bag. Then you could either bake it for 15 minutes in a 200 deg oven till they are warmed through or fry it again.

Kebabs all the way

I was using the weight watchers approach for quite sometime and it brought me success. The problem with that is, you have to use portion control. If I had that kind of control on my food habits I would not be at weight watchers. If I am allowed to eat everything that is tasty, chances are I am going to slip. And if you are wondering I did slip. I went right up to 70 kg and then I got onto the ‘excuse’ bandwagon and climbed back up to 78 kg. So now I am planning to go with the same approach but make a few changes. Nobody eats carbs at night. So if I haven’t cooked em I wont eat em.

This brings me to the dish of the day ‘Chicken kebab’. You could most easily substitute the chicken and use prawns, salmon or cottage cheese. You could also use all of these and present it as a Kebab platter for one of your parties.

What you will need:

Chicken pieces fat removed. I prefer the boneless kind

Low fat yogurt

Lemon juice

olive oil

The spices:

dry mango powder

garam masala


chilli powder

coriander powder

ginger-garlic paste


coriander leaves for garnishing

Once you have washed the chicken pieces add the lemon juice and leave the chicken in it for 15 minutes. Wash the chicken and add all the other ingredients to the chicken and let it marinate for at least 20 min but a couple of hours or overnight would do no harm either.Preheat the oven to 200 degrees.

Sprinkle some oil on the chicken, remember not generously, we are trying to lose weight here and put them on the skewers and set it in the oven for about 20 minutes. Turn them once after 10 minutes and your dinner is ready.

I am going to have this with a salad tossed in lemon juice and salt. If you still feel hungry there is always the clear vegetable soup to go with it. If you don’t have the recipe you just have to wait for it.

Tip for the kitchen idiots: if you are using wooden skewers please soak them in water for 10 minutes.