Mawa cakes/mava/mawa cupcakes the name itself makes me drool .If you are from Mumbai you must be familiar with the very famous parsi mawa cakes from B Merwan at Grant road .Its been a favourite right from childhood my dad worked at Bombay Central so getting mawa cupcakes for me was a regular affair .

Well coming back to today's post .I have been a die hard fan of good mawa cakes and have always been trying recipes at home.My  mawa and pista cake pista cake was one of such experiment which proved to be a huge hit   Not only me and my family love it but so many who tried it loved  .It was a huge hit in the groups I posted and I got wonderful feedback from all those who tried.

This recipe is very easy and gives you the best mawa cupcakes..You can enjoy delicious parsi mawa cupcakes at home .I will soon share another version of mawa  cupcakes in the blog soon ,Yes even eggless ones I remember I need to post them soon.Until then try these delicious parsi mawa cupcakes and do share your feedback.

Ingredients
150 gm all purpose flour/Maida
100 gm butter
1 tsp baking powder*
150 gm mawa
200 gm powdered sugar
1/2 tsp cardamom powder**
1/4 tsp vanilla essence optional***
3 tbsp milk
2 eggs

Method

  • Sift flour and baking powder and set aside
  • Preheat oven at 180 degree Celsius
  • Line 10 muffin moulds with cupcakes Liners



  • In a bowl combine butter and sugar and beat till fluffy
  • Add in the crumbled mawa and continue to beat
  • Add eggs one at a time and beat till all well combined
  • Now add the other egg ,cardamom powder,vanilla if using and mix well




  • Add milk and beat
  • Fold in the sifted flour and mix well.
  • I have used the beater on lowest speed to mix the batter .
  • Scoop the batter in cupcake liners just till 3/4 th full



  • Bake for 20-25 minutes at 180 degree Celsius till tooth pick instead comes out clean.
  • Allow it cool completely.
I had no patience so had one just when it was out of the oven ..it was simply awesome..πŸ˜‰πŸ˜‰πŸ˜‹

I baked 6 cupcakes in cupcake liners and 4 in the bake and serve which requires a little more batter ,you may get around 10 to 12 cupcakes depending on the size of the cupcake /muffin pan you use .
easy  parsi mawa cake

Notes 
I have used unsweetened mawa /khoya. 
If you don't find mawa at hand make.instant mawa by mixing milk powder ghee and cream. 
These stay well for 3 days of kept in air tight container if it remains πŸ˜πŸ˜‚They are super addictive and are wiped  out the day i bake them.
feel free to add cashews or any other nuts. 
Since I am in love with vanilla I added 1/4tsp you can skip and onky add cardamom powder alone. 
The parsi mawa cakes are little bit on a denser side ,we prefer fluffy cuppies hence added 1 tsp ,you can add only 1/2 tsp baking powder if you wish .




Frappucino is one of my fav bevarage .A glass of creamy cold  coffee on a sunny day is always welcomed .Cold Coffee/Frappuccino is one of the most loved beverage esp in summers .I'm not a tea or coffee lover but in once a bluemoon I do enjoy a cup of cappuccino or a glass of creamy cold coffee.
Its March now and it has started getting warmer .The quench of having something cold increases by the  day ..I prefer having falooda milkshake and cold coffee and something light instead of having meals these day .
Making cold coffee or frappucino at home is very easy and economical too. So sit back and enjoy a tall glassof Frappucino at the comforts of your home .
Ingredients
1 tbsp instant coffee/ nescafe
1 tsp cocoa powder  (optional)
3 to 4 tbsp sugar/as  required
2 tbsp warm water
2 cup milk
1 scoop vanilla or chocolate ice cream
Chocolate syrup to drizzle
Whipped cream for  swirls
1 tsp Choco chips

Method

  • In hot water add sugar and coffee and cocoa powder .
  • Once it has cooled add milk, ice cream if using and blend it till frothy
  • You can also add ice cubes and blend all together .
  • Drizzle some chocolate syrup in the glass then gently pour the coffee from a height
  • Garnish with whipped cream and drizzle some chocolate sauce and add some chocolates chips.
  • Serve chilled .


Notes
You can make Coffee ahead and pour it in the icecubes tray and freeze it
Add some coffee cubes to your cold coffee for  richer taste



Malai Cake or cream cake is soft and very delicious cake ..My Mom prefers using Malai/Cream instead of butter .I have shared a version of Malai Mava Cake  in blog .This is a simple cake with just Malai and little butter as I love cakes with butter 😁

malai cake
I have  been enjoying Mom's cake since a kid.The Malai makes the cake soft and delish. Here I have just added little colour to the batter and just garnished with almonds. The cake was loved by all.You can add ghee as well it gives a very nice aroma and makes it delicious. I will soon share other versions of this cake Do try this and let me know how it turned out to be.
how to make cake with malai/cream /balai

Ingredients
1 cup flour
1 tsp baking powder
1 cup powdered sugar
1/2 cup malai
40 gm butter or ghee
1/4 cup milk
1 tsp vanilla extract
2 eggs
drop of  pink colour
sliced almonds for garnish


Method

  • Bring malai ghee or butter at room temperature.
  • Sift flour with 1 tsp baking powder and keep aside.
  • Line a 7 inch pan with parchment paper grease with oil.
  • Preheat oven at 180 degree  Celsius for 10 minutes



  • In a bowl beat ghee ,butter and malai with sugar.
  • Beat till the mixture is creamy and fluffy.
  • Break eggs and add .
  • Also add milk and vanilla and beat till fluffy.
  • Fold in the sifted flour,I used the beater on the lowest speed  to mix the flour into the mixture 



  • Now take half of the mixture In a bowl and add a drop of pink liquid food colour and mix with spoon.
  • Scoop out the batter in the prepared pan.
  • You can first arrange the white layer and over that put the pink coloured batter or arrange as we do it in marble cake .
  • Garnish with almonds.
  • Bake for 40 minutes till skewer comes out clean .

Allow it to  cool before  slicing

This cake tastes yummy when it's warm but be careful while you slice..
notes
you can use  fresh  cream in case you don't have malai
adding colour is purely optional
You can add sliced almonds to the cake batter as well
to make it eggless add 1/2 cup thick yogurt/dahi  
1 cup is 200ml 






easy pani puri

Pani Puri/Golgappa puchka whatever you name it .One of the most loved and most popular chats in India .In Mumbai you will see a stall almost in every corner of the road .Pani puri has been a favourite since I was a kid I still enjoy having pani puri though now I make it at home more frequently so that we enjoy hygienic delicious pani puri to our hearts content in the comforts of our home .
In Mumbai we get ragda pani our I and also pain our I with potato sprouts filling I enjoy both do sharing  both the version
You can find the recipe for chutney and Ragda in the bloog ,I have posted the links below .

gol gappa/puchka/poochkas


For now lets enjoy some mouthwatering Pani Puri


Ingredients
Puris as required (i used  store brought)
GreenChutney
Tamarind Chutney
1/2 cup Boondi
Sev

  • For the pani take 2-3 tbsp of the green chutney add chilled water ,sprinkle some rock salt and a pinch of roasted cumin powder 
  • add the boondis .
  • You can mix the sweet tamarind chutney to the pani and mix well or you can serve it separately.



For the sprouts and potato filling

1 boiled and ,mashed potato
1/2 cup boiled Moong sprouts
1/2 tsp  cumin powder
salt to taste
Ragda as required
mumbai style ragda pani puri

  • Keep all things ready ,the puris. The chutney the pani ,ragda and stuffing .
  • Crack small hole in centre of each puri.
  • Fill in the sprouts or ragda
  • Top it with some boondis
  • Add both the chutneys or the mixed paani
  • Eat immediately.
how to make pani puri at home


Then Enjoy some masala puris/sukha  puris  simply add the ragda or sprouts potato mixture ,little boondis ,sprinkle some chaat masala and cumin powder .
And top it up with lots of sev


sookha puri



  • Click here for  Ragda, ,Tamarind Chutney Green Chutney for chaats 
  • The pani or  spiced water can also be made using the pani puri masala/jaljira available easily in case you don't have time to make the chaat chutney's
  • The water should be chilled it taste best when the ragda is hot and the paani is super chilled .
  • Some people prefer adding chopped onions with the potato sprouts/ragda .




Ragda is nothing but white dried peas or vatanas soaked and boiled then mixed with spiced this is used as stuffing for pani puri or ragda patties/pattice or samosa chaat.The recipe is simple and easy to make


You will need
1 cup dried white peas /safee vatana
A pinch of thing /asafoetida
1/4 tsp Turmeric powder/haldi
Salt to taste
1/2 tsp Roasted cumin powder
Tiny pinch of red chilli powder

Method

  • Soak the dried peas for 6-7 hours/overnight
  • Drain add the peas and  3-4 cups water in a pressure cooker .
  • Cook for 3-4 whistles or until the peas are soft
  • Open the cooked old once the pressure releases on its own 
  • You can either add all the other ingredients now or you can temper the oil and then add hing and then stir the tempered thing to the cooked vatanas
  • Add red chilli powder and cumin powder
  • You will need to add more water while making ragda for pani puri or ragda pattice


Shahi Tukda is one of the most easiest dessert recipe. Shahi Tukda is made from bread slices and served wit rabri, Shahi tukda/tukra is a royal treat to your sudden cravings provided you have rabri ready.
Making Shahi Tukra is very easy at home as the ingredients needed can be found easily in your pantry. as Since today Eid is been celebrated in India I  thought of sharing this quick and delicious dessert.
Here's wishing all those celebrating Eid today Eid Mubarak!

Ingredients
4-5 bread slices sides/edges trimmed
 1 litre milk
1 1/2 tbsp-2 tbsp sugar
1/2 tsp cardamom powder
4-5 strands of saffron
Almonds and pista as needed

for sugar syrup
1/2 cup sugar
1/4 cup water
1 tsp rose water
1/2 tbsp cardamom powder


Method

  • Trim the edges of the bread and cut them daigonally , toast them till crisp on a non stick pan
  • You can even fry the bread  using 1 tbsp ghee
  • The breads should be crisp golden brown
  • Make sugar syrup by adding sugar and water in a pan 
  • Let it boil to a thick syrup
  • Add cardamom powder and rose water
  • Soak the toasted bread in the sugar syrup.
  • Make rabri by reducing the milk to half of its quantity add sugar,cardamom powder and saffron.
  • While serving take the soaked bread slices and pour the rabri over it
  • Garnish with pistachios and almonds.
  • Serve it chilled.
  • You can also make a thick rabdi  and serve ..find the recipe for kesar lacha rabdi here 



indian shahi tukda/tura recipe





Crispy delicious fried chicken ..Buttermilk fried chicken is one of  most loved fried chicken which is popular over the world esp a hot favourite among kids .
Who doesn't like crispy fried chicken which is juicy from inside of course we all do .
Buttermilk makes the chicken so moist and juicy that the chicken is moist and juicy from within and crispy crunchy outside .This chicken goes well with fries tomato ketchup or garlic sauce .
Try this delicious crispy chicken its finger licking good .


ingredients
500 gms chicken

For the buttermilk marinade
2 cups buttermilk *
1  1/2 tsp crushed black pepper
1 tsp paprika
Salt
1/4 tsp oregano
1 tsp mixed herbs
1/2 tsp chilli flakes
1/2 tsp crushed garlic or garlic paste

For the   seasoned flour
1 cup flour
Salt
1/2 tsp pepper powder
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp baking powder



Method

  • In a bowl/zip lock bag mix buttermilk and all the ingredients mentioned in the list for buttermilk marinade .
  • In the buttermilk marinade add chicken pieces and let it marinate for 3-4 hours .
  • Prepare the breading station,by mixing flour herbs salt etc.
  • Remove the chicken pieces one by one and place each piece in the flour



  • Roll the chicken in the flour and  pinch it for the crispy crust
  • Repeat with rest of the pieces.
  • Dust excess flour .
  • You can freeze the chicken at this stage
  • Heat oil to deep fry
  • Once the oil is hot deep fry the chicken till done.
  • It takes 5-7 minutes.




  • With a slotted spoon remove the fried chicken.
  • Serve hot with ketchup or any dip .


Notes
*For Buttermilk add 1 tbsp  lime juice/vinegar in 2 cup milk,mix and  set aside for 5 minutes then use.
If You don't have paprika use kashmiri chilli powder instead
Use chicken with skin for better results .
You can freeze the marinated chicken once rolled in flour ,arrange it in a single layer on a tray and freeze.
Once frozen you can then store it in zip lock pouch or any airtight container.




Green   chutney for chaats sandwiches and many more this chutney is so versatile that it  can be used for sandwich for all your chaats and even as a dip with pakodas bhajias etc .Its nothing but a simple coriander chutney bursting with flavors I am posting this separately as it can be used not only in chaats but as a accompaniment  with many other starters .

You can adjust the spice level according to your taste buds .This chutney gets its lovely colour from fresh coriander leaves.

Ingredients
1 1/2 cup Coriander leaves
Mint leaves handful
3-4 green chillies
1/2 tsp cumin powder
1/2 inch ginger
Rock salt
Lemon juice 1 tsp

Method
Wash the coriander leaves well and roughly chop the mint and coriander leaves.
In a small mixer jar take all the ingredients add very little water and grind to a smooth paste .
Remove the chutney in a bowl .
Use it as a sandwich spread or in chaats .


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