Yellow Cake with chocolate fudge frosting ..8super yummy cake which is soft and so delish. My family love simple cakes and butter cakes compared to chocolates. So we often bake simple tea time cakes .Had made this cake last July for moms birthday .It was super hit ,the chocolate fudge frosting complimented the soft and moist yellow cake well.

Do try this easy to make super moist yellow cake with lipsmacking fudge frosting

For the cake
140 gm flour
1 tsp baking powder
125 gms butter
120 gm sugar
1 tsp vanilla
2 eggs
1/2 cup milk

for frosting check here


  • Preheat oven at 180 degree for 10 minutes
  • Sift flour baking powder together And keep aside
  • Line a 7 inch baking tin with parchment or butter paper and grease it with oil
  • In a bowl beat sugar and butter until creamy and fluffy
  • Break one egg add and beat

  • Add in the other egg,milk and vanilla and beat till it is creamy and fluffy.
  • Mix in the sifted flour and mix with spatula until combined .
  • Pour the batter in prepared cake tin .
  • Bake for 40-45 minutes at 180 degree until toothpick inserted comes out clean .

  • Allow it to cool completely.
  • Slice the cake into half
  • Apply a generous amount of fugde frosting

Cover the cake with the frosting and decorate with sprinkles or some chocolate chips .

Enjoy soft and delicious  cake with your loved ones.

Chocolate Fudge Frosting. One of my favourite frosting after Ganache this frosting is rich and delicious and easy to prepare .You can cover your cakes cuppies with this yummy frosting  .Check out my next post on how I used this yummy frosting to decorate a simple yet delicious cake.

300 gm dark chocolate
150 gm butter
100 gm icing sugar
1 tbsp cocoa powder


  • Melt the chocolate with butter over double boiler or in a microwave.
  • Sieve icing sugar and cocoa powder in a bowl and keep aside
  • Melt butter and chocolate together
  • Then add sifted sugar and cocoa powder in a bowl .
  • Once the chocolate is smooth and melted add icing sugar and cocoa powder to the melted chocolate mix and beat with a electric beater .
  • Add milk if required for a thinner consistency.
  • Allow to cool before using it to frost the cake .

adapted from  her\e

One of the most loved and popular Gujarati  snack Nylon Khaman is a fluffy gluten free steamed savoury cake which is very delicious.
Its a famous dish in Gujarat and also popular in Maharashtra esp in Mumbai you will find almost every sweet  shop selling this and even some street vendors who sell this and other Gujarati famous items like fafda white dhilokla .

Making this Khaman at home is very easy with simple basic ingredient easily found in every household this instant Khaman can be made within 15 to 20  minute max .
Best option when you have unexpected guest at home or when you want something light and yummy yet quick to make

If yiu follow the recipe to the t in sure you will succeed in making this in you very first attempt.

1 cup besan
1 1/2 tbsp semolina or sooji
1 tsp eno/fruit salt
1 tsp critic acid or lime juice
1 tsp sugar
1 tsp salt
1 tsp ginger and green chilli paste
1 pinch haldi
1 tsp oil

1 tbspOil
1/2 tsp Mustard seeds
1 tsp Sesame seeds
1 tbsp sugar
1/2 cup water

Coriander leaves to garnish
Fresh scraped coconut optional


  •  In a bowl mix together sifted besan/gram flour,sooji,turmeric powder,salt sugar.
  • Add green chilli ginger paste ,lime juice and water and whisk well 

  • whisk well for a lump free batter. 
  • Grease the thali or a 8 inch cake tin and keep it ready .
  • Also add water in the steamer .
  • Just before putting the batter in the steamer add the eno and quickly whisk it well. 
  • Pour the batter in thali or mould quickly and steam for 12 to 15 minutes. 
  • Meanwhile prepare tempering/tadka  ,heat oil in a pan;to this add mustard seeds then add sesame seeds and curry leaves and green chillies add 1tbsp sugar and 1/2 cup water

  • Check with a knife /toothpick or back side of a spoon if it comes out clean the Dhokla is ready. 
  • Take it out of steamer and  let it cool for few minutes
  • cut into desired shapes
  • Pour the tadka over the Dhokla and spread it evenly 
  • Garnish with coriander leaves and grated coconut 
  •  Serve with chutney.

 Enjoy spongy delicious khaman with a cup of chai/coffee

Mutton curry ,chops and pulao is what we enjoy every alternate Sunday's though the curry is always made in different style. This is a favourite at home a simple muton curry East Indian style with potatoes in roasted coconut onion masala .
The meat is either cooked first or cooked along with masala in pressure cooker .
This mutton curry is simple flavorful and easy to make it is the roasted  masala which lends flavour and taste to the curry.

The lovely red colour comes from the roasted kashmiri chillies try this simple yummy curry it goes well with rice pulao appam,pilaf, roti or  dosa.
how to make east indian mutton curry

500 gm mutton
8 to 10 dry  kashmiri chillies
1 tbsp dhania/ coriander seeds
1 tsp cumin seeds
1 tsp sesame seeds
1/2 tsp poppy seeds
3-4 cardamom
1 inch Cinnamon
4-5 cloves
7-8 black pepper
2 onions
1/2 cup dessicated coconut
2 tbsp Oil.
2 big onion sliced
2 tomatoes
1 inch Ginger
6 to 7 garlic cloves
1/2 tsp turmeric powder
1/2 tsp chilli powder / bottle masala  (optional)
2 bay leaves
Sprig of curry leaves.
2 potatoes
Salt to taste


  • Wash the mutton well ,drain and keep aside .
  • Apply salt and turmeric and set aside ,this is optional.
  • Dry roast the chillies  coriander seeds;sesame  cumin seeds along with the  the whole spices  till it emits nice aroma.
  • Dry roast the coconut till light golden brown. Don't burn the coconut.
  • Remove and keep aside.
  • Add a tsp of oil and roast the sliced onions till brown .
  • Grind the onions coconut and the roasted spices with one tomato and little water to a smooth fine paste .
  • Heat a pressure cooker vessel add oil once oil is hot add curry leaves and bay leaves.
  • Add the other chopped tomato and saute till mushy.
  • Now add the masala paste and saute till oil separates.
  • Add the marinated mutton and saute for few minutes.
  • Add the chilli powder/bottle masala powder .
  • You may add potato at this time.
  • Adjust salt
  • Add  2 to 2 1/2 cups water/adjust according to the gravy consistency needed  and cover the pressure cooker with the lid and cook till done.
  • It may take 2 whistles or about 10 to 12 minutes or cook until meat is tender .
  • Garnish with coriander leaves and serve with rice pulao or bread of your choice.

mutton gravy,indian mutton curry

You can pressure cook the meat first  with salt water and keep aside.

Egg less Mango  Ice cream served in Chocolate cups. Easy to make and they look pretty don't they? Creamy, delicious egg free ice cream when served with edible chocolate cups will surely amaze your guest. 
Had made these last summer and completely forgot to post this ..While going through my drafts I found this and thought of posting it today. 

1 cup mango pulp
1 cup whipping cream*
1 cup amul fresh cream**
1/2 tin/200 gm  condensed milk
1 tbsp icing sugar

  • Keep the bowl and beaters in the fridge for 15 minutes
  • In a bowl take whipped cream and icing sugar and start beating till soft peaks are formed.
  • Now add the pulp condensed milk and fresh cream and beat till soft peaks
  • Add more pulp if required.
  • Pour it in an air tight container.
  • Freeze for 7-8 hours

For the cups simply melt the chocolate over double boiler.
Mix until smooth.
Pour the melted chocolate in silicone cupcake moulds.
Turn around so that it spreads,remove excess chocolate.
Refrigerate until set .
Gently peel/unmould them.
Scoop out Ice cream and serve right away .
*Incase you using thick cream/double cream or dairy whipped cream then just use 2 cups cream.
 **I have used non dairy whipped cream hence used 1 cup amul fresh cream .

Chicken tikka and Tandoori Chicken are one of the most popular and most ordered non veg starters  chicken tikkas and tandoori are not only popular in India and Pakistan but it's also  loved and very popular across the world .
Tikka which actually means boti or chunks chicken tikka is very easy to prepare at hoke you can bake grill or pan fry it .

restaurant style chicken tikka
I prefer pan frying and later giving it coals dum or dungar for the real barbeque flavourf and aroma .Serve it with pudina chutney or with a lemon wedge. I'm sure you will love this succulent juicy chicken tikka .

how to make chicken tikka

500 gm Boneless Chicken
1/ 2 cup Hung curd
1 tbsp ginger garlic paste
11/2 tsp Kashmiri red chilli powder
1 tbsp lemon juice
1/2tsp garam masala powder
1 tsp cumin powder
1 tbsp Mustard oil /any oil
Pinch of red colour optional
salt to taste

Wash the  chicken pieces and drain to remove excess water.
Apply salt and Lemon juice and leave it aside for half an hour
Mix together all the ingredients with hung curd and marinate the chicken .
Keep it in the refrigerator for 6 hours to overnight .
Remove it atleast 1 hour prior cooking.
You can grill it ,bake it or pan fry it .
I prefer pan frying with very little oil over medium flame .
Cook till done .
For the barbecue feel or the smoky flavour heat a piece of charcoal till red hot .
Place a small piece of foil in the plate /pan with chicken  and place the hot coal ,add a drop of oil and cover it tightly with a lid.
Cover it at least for 5 minutes .
Remove the foil and discard the coal .

Or as I did you could pan fry the chicken and later place the chicken over the coal directly on the flame placing a wire rack .
Place the chicken pieces on greased wore rack and just flip the chicken for few minutes until charred .
Serve hot with lemon wedge Pudina chutney or some green salad.

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.

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


  • 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 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

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 .
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


  • 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 .

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

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