Made this lovely  Fresh Fruit Cake for my birthday .Its a  simple vanilla sponge sandwiched with whipped cream and topped with fresh  fruits.I made this along with a Strawberry Swiss roll and basbousa which i already posted  on my birthday and it was well received by all.I have been making cakes for my friends and family on their birthdays and anniversaries and there was no way that I couldn't make one for me.This Fresh fruit Cake is too delish and it melts in the mouth...

The Cake was soft and melt in mouth .I'll try to add some stepwise pics next time i make this.I was in hurry when I made this one so couldn't take stepwise pics.

For the Vanilla Sponge
1/2 cup flour
1 tbsp cornflour
2 tbsp milk
2 tbsp butter melted
3 eggs separated
1/3 cup  powdered sugar
vanilla extract 1 tsp
1/2 tsp baking soda
1 tsp baking powder


  • Separate eggs and yolks.
  • Sift the flour and  cornflour, baking powder ,baking soda and keep aside
  • Beat yolks with butter, milk and vanilla till pale yellow and thick.
  • Beat egg whites with sugar  till soft peaks form.
  • Add beaten egg whites in 3 to 4 mixture into the flour and yolk mixture.
  • Pour the batter in baking tin lined with parchment.
  • Pre heat the oven for 10 min
  • Bake for 30 min at 180 degree Celsius
  • Let it cool completely before icing.

For the icing
1 cup whipped cream
2 tbsp icing sugar
1 tsp

  • Using the hand beater whip cream with the sugar and essence till stiff peaks .
  • Slice the cake into two .
  • Soak it with sugar syrup /fruit cocktail syrup.
  • Place a dollop of whipped cream and with the help of palette knife spread it evenly.
  • Top it with any fruits ,I topped it with strawberries .
  • Then Place the other layer of  the cake.
  • Apply a thin layer of with whipped cream to do a crumb coat.
  • Refrigerate for 1-2 hrs.
  • Then apply another coat of the whipped cream and decorate the sides of cake.
  • Place the fruits on the top.
  • Apply the clear glaze on the fruits with a pastry brush.
  • Refrigerate the cake for 2-3 hrs before cutting.

for the glaze
1/2 cup water
1/4 cup sugar

1/4 cup water
1 tbsp cornflour

  • Mix the sugar and water  in a saucepan and place over medium heat till the sugar dissolves.
  • Mix the cornflour and water and stir till you get a thick transparent mixture.
  • Allow it to cool before you apply it over the fruits.

birthday cake idea recipe

I have been posting many baked goodies these days .Yes because I love baking my own bread or cake .The joy of baking your bread is really great and specially when you succeed in baking a real soft bread.I always loved cooking and baking but Few years back I failed miserably when i baked breads but i never gave up i kept trying and finally succeeded .Now my family enjoy fresh homemade breads every week .They prefer stuffed breads more than plain buns/bread .So i love baking for them .I brought some Spicy Chicken Sausage the other day and thought of making breads/rolls with it.
I was craving for sausage  bread/buns from Bread Talk  .I made sure I always tasted their sausage bread whenever i visited Bread Talk .Now that its no longer there and that I enjoy baking bread I thought of doing it by myself .There was no extra effort needed just kneaded the dough and shaped it and  rolled it placing the sausage inside .I was very happy with the result The spicy chicken sausage rolled in a soft bread tasted just too good that it got over within 15 min.I regretted that I made very little.

2 cup flour
1/2 cup water
1/4 cup milk
1 tbsp milkpowder
1 tsp yeast
1 tbsp sugar
1 tbsp butter i used salted
2 tbsp oil
15 mini chicken sausage
1/2 tsp salt ( i didnt add since i use salted butter)


  • Dissolve yeast with sugar in lukewarm water and keep aside for 5 min it will froth.
  • In  a bowl mix flour milk powder and salt 
  • To this add the yeast mixture and knead for few minutes till the mixture comes together .
  • Add milk and knead.
  • Once the dough comes together mix the butter and oil and knead to soft dough.
  • Cover the dough with cling foil and allow it to double in size.
  • Once it has risen punch down the dough and knead for 3-4 mins.
  • Divide into balls and flatten into circle

  • Roll the circle and place the sausage and roll the buns .
  • Let it proof for 30 min
  • Apply milk/egg wash and sprinkle sesame seeds.
  • Preheat the oven at 180 degree for 10 min
  • Bake for 20-25 min .
  • Remove from the oven and brush butter on the rolls.

I love to enjoy this straight from the oven you could enjoy it hot/warm or with a cup of coffee.
how to make basbousa
Basbousa is a middle eastern sweet made from semolina .Its a very easy and delish semolina/sooji cake which is then soaked in sugar syrup.I was thinking of making this since long finally made this on my birthday.It was super yummy and we all loved it so much that it got over in a jiffy.Do try this and amaze your family members and guests.
middle eastern sweet basbousa recipe.

1 1/4 cup semolina/rava/sooji
1/2 cup flour/APF/ maida
3/4 cup milk
1 egg * Vegetarians can add 1/4 cup yogurt/curds instead.

1/2 cup powdered sugar
1/2 cup butter
1 tsp baking powder
1/2 tsp almond essence
20 almonds

For the sugar syrup
3/4cup sugar
3/4cup water
2 tbsp lime juice
1 tbsp rose water
few strands of saffron/kesar

  • Mix the flour ,baking powder and semolina and powdered sugar.
  • Melt the butter and let it come to room temperature.
  • Mix the egg with melted butter and  milk.
  • Add the almond essence to the milk mixture .
  • Mix the flour to the milk and butter mixture .
  • Let it sit for 10-15 min.
  • Pour it 8 inch greased pan .
  • With the knife score/pre cut the batter into diagonal shapes and place blanched almond over every cut.
  • Bake for 35-40 min in preheated oven at 180 degree.
  • Meanwhile prepare the sugar syrup by boiling together sugar water and lemon juice for 10 min.
  • Then add the saffron and rose water and boil for 2 min s
  • Cut with the knife/Make score on the basbousa and pour the sugar syrup while its still warm.

Quick and easy Prawn Pulao is aromatic ,flavorful delicious one pot meal..Prawns lightly marinated then cooked with spices and fresh green masala is cooked with rice into delectable pulao  which goes very well with raita. If you love sea food then your sure gonna love this..
I have not added any taste maker instead i have used stock which i made from prawns shells & head which was thoroughly washed then boiled with few spices salt& water.This brings out the real flavor and makes the pulav very tasty.If you are worried it well smell awful believe me you wont even come to know as the freshness of the ground masala and the spices give this pulao wonderful aroma which lingers in your house as you cook.
If you're cooking for kids lessen the number of chillies & pepper used.You can make this with basmati or any fragrant rice ..Ambemohar & kolam works best for this..

  • Prawns 12-15 cleaned ,deveined
  • 1.5 tsp lime juice
  • 1/4 tsp turmeric powder
for the rice
  • Rice 2 cups  
  • 2-3 cloves
  • 2 onion sliced
  • 1 tomato chopped
  • 2 bay leaves
  • 2 star anise
  • 6-7 peppercorns
  • oil
  • salt
to grind to paste 
  • Coriander leaves medium bunch 
  • Mint leaves fistful
  • 5-6 green chillies
  • 1 tsp cumin seeds
  • 1 inch cinnamon stick
  • 2-3 cloves
  • Ginger 1inch
  • 6-8 Garlic cloves 

  • Clean the prawns devein it wash and drain the excess water .
  • Marinate the prawns with salt,1 tsp lime juice & turmeric powder for 15-20 min.
  • Wash the shell & the heads well with water.
  • In a vessel put the shells ,head ,1 bay leaf,3 peppercorns,2 cloves salt and water & let it come to nice boil.
  • Grind together all the ingredients under to be ground to paste.
  • In the cooker body heat oil add bay leaves & sliced onion .
  • Fry over medium flame till soft & translucent.
  • Now add the chopped tomatoes & fry till it turns mushy.
  • Add the ground masala paste & fry well till the raw smell goes off.
  • Mix in the marinated prawns & fry for 4-5 min.
  • Add the rice & fry well for 3-4 min .
  • Mix in the prepared stock mix well add salt only if needed.
  • Cover the cooker with the lid & pressure cook 2 whistles.
  • Simmer & cook for 2 min.
  • Switch off the gas,release the pressure & fluff the rice with fork.
  • Serve hot with raita and some butter garlic prawns 

kheema  stuffed buns,mince stuffed buns
Kheema Stuffed Buns/Kheema Buns or Mince Stuffed buns are super soft delicious mince/kheema/keema stuffed buns.These stuffed buns make a wonderful snack..Made these on tuesday as I had some guest over .They enjoyed it to the core..Actually I was thinking of stuffing it with some veg filling but then since It was last day of eating meat for all those observing lent I thought of stuffing it with spicy mince ...
kheema stuffed buns recipe,stuffed buns with kheema
Soft pillowy buns stuffed with delicious mince/kheema/keema ...Goes well with cup of coffee/tea  or just have it the way you want its like having kheema pav in a go..Try them and you'll love it..

Makes 8 buns/12 mini buns
For the Buns
2 cup flour
1/2 cup water
1/4 cup milk
1 tbsp milk powder
1.5 tsp instant  yeast
1 tbsp sugar
1/2 tsp salt
2 tbsp oil
1 tbsp melted butter
mince buns,mince stuffed buns,spicy mutton kheema buns

For the Mince filling recipe click here 
You could add one boiled and mashed potato to the mince mixture ,this will help it to bind well and make it easier to stuff.
kheema stuffed buns,keema buns,beef mince buns

  • Dissolve yeast with sugar in lukewarm water and let it rise.
  • In a  bowl mix flour ,salt ,milk powder.
  • Add the yeast mixture and knead .
  • Mix warm milk and melted butter to this and knead to  a soft dough.
  • When the dough comes together  add oil and knead for 4-5 min .
  • The dough should be soft and smooth.
  • Cover it with a cling foil and let it double in its volume.
  • It may take around 45 min -1 hr.
  • Once the dough has risen well Punch down the air and knead for 2-3 min.
  • Divide into balls .

  • Flatten each ball on your palm and place the mince stuffing.
  • Cover to form a ball and pinch the seam side down.
  • Cover with a damp cloth and let it proof for 30 min or till its double in volume.
  • Brush the top with egg wash/milk and sprinkle sesame seeds.

  • Bake in a preheated oven for 18-20 min at 180 degree .
  • Brush butter while it's still hot 
  • Enjoy it hot or with a cup of tea /coffee
mince buns,mince stuffed buns,easy kheema buns

This is a very tasty kheema/mince  filling which can be used for samosas /buns. I made some yummy stuffed kheema/mince buns and some mini samosas using this filling.There is very less oil used in this since we don't want oil to ooze out from the buns.
You can use soya kheema if you want to make it vegetarian.

250 gms mutton kheema /mince
2 onions chopped finely
1/2 cup tomato puree
1.5 tsp ginger garlic paste.
1 .5 tsp pepper crushed
1 tsp red chilli powder
1 tsp coriander powder
 1tsp garam masala powder
1.5 tsp oil
lime juice as needed
coriander leaves chopped.

  • Wash the mince and drain all the excess water.
  • In a non stick pan heat oil add the chopped onions and saute on med heat till they turn soft and transculent.
  • Add the ginger garlic paste,saute till raw smell goes off.
  • Miix the tomato puree and saute.
  • Add the chilli,coriander powder and saute.
  • Now add the mince and mix well till all the masala coats it.
  • Fry the mince on low flame for 7-8 min.
  • Add the salt,pepper powder and the garam masala powder.
  • Fry the mince well ,it has to be completely dry.
  • Lastly add lemon juice and chopped coriander leaves.

Use very fine mince, double machined one
You can use any mince chicken ,beef or mutton.

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A super delish sweet dish made from seviyan/vermicelli and milk and dates served mainly during Eid.I use to devour on this when i visited my Muslim friends during school days.I now keep making this atleast twice a month.
seviyan/vermicelli 1/4 cup
1lt full cream milk
1/2 cup sugar
4-5 dates chopped
1 tbsp chironji/charoli
10-15 pistachios chopped
10-15 almonds blanched and chopped
10-15 cashews chopped
8-10 raisins
few strands of saffron
1/2 tsp cardamom powder
1 tbsp ghee

  • Boil the milk and let it simmer on a low flame till it thickens a little.
  • In a pan heat 1 tsp ghee and fry the nuts and keep it aside.
  • In a vessel heat 1 tsp ghee and roast the vermicelli till light brown.
  • To this add the milk and sugar and keep stirring.
  • Add the nuts and saffron
  • Lastly add cardamom powder.
  • Serve hot/warm or enjoy cold the choice is yours..

One of my favourite biryani..Very simple and easy to make ..If you are a sea food lover you will feast on it..I just love this..Made this with some crispy Bombay ducks along..didint need any salad/ was just so good by itself.Here's the way i make try it out.
10-15 prawns
1.5 tsp ginger garlic paste
4 tbsp curds beaten
1.5 tsp red chilli powder
1 tsp pepper powder
1 tsp garam masala powder
1 tsp cumin powder
1/2 tsp fennel powder
1 mace/javtri
3-4 cloves
1 inch cinnamon
1big tomato chopped
3 onions sliced
2-3 green chillies slitted
1 bay leaf
coriander leaves
mint leaves/pudina
10-12 cashews
10 raisins
1 cup basmati rice
2 tbbsp oil
1 tbsp ghee
few strands of saffron
2 tbsp milk


  • De vein the prawns and remove the shell.
  • Wash the prawns and remove excess water
  • Marinate the prawns with salt ,ginger garlic paste ,curds ,pepper powder and red chilli powder.
  • Fry the sliced onions till golden brown and crisp and set aside.
  • Meanwhile prepare the rice ..Cook the rice till 3/4 th done with bay leaf,cloves,pepper and cinnamon 
  • For the masala heat oil in the pan ,add 1 onion sliced and fry till soft and translucent.
  • Add chopped tomatoes and fry for 3-4 min.
  • Add the marinated prawns,cumin powder,green chillies and the marinade and saute for3-4 min.
  • Mix in about 1 cup water and let it come to a boil.
  • Lastly add the fennel powder and garam masala powder.
  • Soak the saffron in warm milk.
  • Fry the nuts and keep it ready.
  • Assemble the biryani by arranging the rice then the prawns masala ,fried onions,chopped coriander and mint leaves.
  • Then the rice and finally the remaining crispy fried onions and the nuts.
  • Make 4 holes with back of the spoon and add 1 tbsp ghee on top of the rice.
  • If using saffron and milk put it over the final rice layer.
  • Cover with lid and cook on high flame for 5 min then lower the heat and cook on low heat for 15 min.
  • Serve hot with any salad/raita..I enjoyed mine with crispy fried Bombay ducks.

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