Chocolate Mawa Cake a soft fluffy and delicious cake which i tried as an experiment and it  was just amazing.
Had made some sweets for Diwali and wanted to post the chocolate layer mawa burfi but it didn't happen so we enjoyed some Burfi and I kept few to  make this cake.
So this cake is basically a makeover of leftover  ..In future if you have leftover Burfi or pedas do give this cake  a try ..
I'm sure you will love it..
I didn't want the chocolate to over power the mawa taste so i haven't added any more cocoa ..You can add more cocoa powder if you want it more chocolaty check notes  .

110 gm chocolate mawa burfi/khoya/evaporated milk solids
125 gm maida/refined flour
2 eggs
100 gm butter
100 gm sugar powdered
Milk powder 2 tbsp optional
Milk 1 tbsp
1 tsp baking powder.


  • Grease a 7 inch cake pan and line it with parchment .
  • Preheat the oven oven for 10 minutes at 180 degree Celsius.
  • Sift maida/flour,baking powder and milk powder together.
  • In a bowl take butter sugar and mawa Burfi.
  • With a beater or whisk beat till mixture is fluffy and creamy.

  • Add one egg at a time and beat.
  • Add vanilla and beat .
  • Add in the sifted flour in 3 to 4 additions.
  • Add milk and mix well.
  • Pour the batter in cake pan and bake for 45 to 55 minutes or until skewer inserted comes out clean.

Enjoy it warm or cold  with a cup of coffee..

I have used chocolate burfi which i made using mawa sugar and cocoa powder hence i have not added any cocoa to the cake,if you love the cake to be more chocolatey you can add 2 tbsp cocoa powder to the sifted flour
It may take around 45 to 55 or more than that to bake depending upon the oven temperature

 Poha chiwda /chivda is  prepared in every Maharashtra household as  faral/snack during Diwali .There are different types of chiwda that is prepared one of which i have already shared in the blog.the other variety of thick poha chivda requires deep frying of thick poha in batches and later other ingredients are mixed. .Today I am sharing Bhajke poha chiwda ,which requires just few teaspoon of oil and  is one of my favourite chivda its crunchy crispy and very addictive.
Bhajake/bhajke poha literally means roasted poha/puffed rice. .The poha is either roasted till crisp traditionally in the sun But you can use your baking tray to roast it..I have used a readymade packet(check pic below) which is easily available in supermarkets,The same is used to prepare the famous diet chivda ..
Since the poha is roasted already the chivda turns out to be very crunchy crispy with minimal use of oil,few teaspoon oil is just used for the tadka and frying the nuts and peanuts.
 You can add more or less nuts and spices as per your taste,Enjoy this homemade crunchy bhajke poha chivda this Diwali.

500 gm bhajke poha
2 to 3 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
3-4 green chillies
2-3 sprigs curry leaves
10 to 12 cashews
2 tbsp raisins
1/2 cup roasted daliya/roasted gram
1/2 cup peanuts
1 1/2 tsp fennel seeds
1/2 tsp turmeric powder
1/4 tsp hing/asafoetida
thinly sliced dry coconut

bhajke poha

bhajke pohe chiwda recipe

  • Heat oil in a wide pan/kadhai once the oil is hot fry the cashews ,raisins,peanuts,coconut slices  and roasted gram in batches using the same oil till it turns crisp and light brown.
  • Add chopped green chillies and fry till crisp ,keep aside
  • Add curry leaves and fry till crisp
  • Now add mustard seeds,cumin seeds and let it crackle
  • Add asafoetida and turmeric powder 
  • add salt and mix in the poha and mix well ,keep roasting it on slow flame till it turns crisp
  • It will take about 7 to 8 minutes to get a crunchy crispy poha
  • Mix in salt and all the nuts,dal raisins and mix well.
  • Add in fennel seeds
  • check for salt ,add if required 
  • Give it a good mix.
  • Lastly add 1 to 2 tsp sugar and mix well.
  • Let it cool completely before storing it in airtight container.

 I also add crushed fried garlic to this chivda it gives a very nice flavour,Use 8 to 9 garlic ,crush it with the skin.
Fry it in the oil while frying nuts,till crisp and golden brown
Make sure the chillies ,and garlic are fried till crisp golden brown if not fried till crisp it will become soggy hence the chivda will also loose the crispiness.
You can also add red chilli ,coriander powder to this ,once you add turmeric you can mix in the powders if using.
crispy crunchy poha chivda ,diwali faral bhajke chivda recipe

Pesto Chicken Pizza and Pesto Mushroom Chicken Pizza one of our favourite pizzas .Pesto is my favourite sauce i love using pesto in my pizza pasta noodles..I have shared pesto sauce and pesto skewers in the blog .I did mention the pesto pizzas that i made few months ago .So sharing with you all cheesy gooey pesto pizza loaded with yummy toppings like roasted chicken,mushroom bell peppers and cherry tomato.
I made mini pizzas and tried different toppings for each made a pesto for me..For my DH i made Pesto and pizza sauce mushroom pizza and a chicken and pesto for us..

I have shared many pizzas in the past and i have used the no fail pizza dough which is already in the blog you could also check the whole Wheat pizza.

Chicken 250 gm
1 tsp lime juice
Oregano and mixed herbs.
Bell peppers red green and yellow
Mushroom 9 to 10 sliced
Cherry tomatoes  10 cut in halves.

Pizza sauce as needed
Mozzarella cheese as needed
Parmesan cheese as needed
Cheddar cheese as needed

Marinate the chicken with lime,salt pepper herbs for 20 to 30 minutes 
Heat Pan add few teaspoon oil and saute till done.
  • On the pizza base apply pesto sauce and pizza sauce 
  • Arrange all toppings and generous amount of cheeese.

  • Drizzle some olive oil and and sprinkle herbs. 
  • Bake for 15 to 20 minutes till cheese melts and turns bubbly.

Enjoy delicious cheesy homemade pesto pizza

Amaranth or Rajgira cookies are delicious crunchy cookies which are so addictive.Having heard a lot about this amazing superfood I wanted to give this a try So made some cookies and some crackers will be trying some more recipes and sharing with you all...
rajgira cookies recipe
Amaranth /Rajgira a superfood which is glutten free high in protein,good for bone health helps fight diabetics,lowers blood pressure helps fight chronic disease and much more..So do try including this in your diet .
these cookies are crumbly crispy and healthy..the texture is really good not like the ones made with  flour.The ghee and cardamom powder gives it a very yummy taste which pairs well with a cup of chai or coffee..Do try them you will love it.
rajgira cookies

100gm amaranth/rajgira flour
25 gm sago flour
1/4 cup almonds crushed
100 gm sugar powdered
75 gm ghee
milk 3 tsp
cardamom powder 1/2 tsp


  • In a bowl take ghee and sugar 

  • mix sugar and ghee till fluffy

  • add amaranth flour ,sago flour ,almonds salt and milk
  • mix with a spatula

  • Add milk and mix 

knead the dough ,the dough will be crumbly
  • roll the dough with hands  or by rolling pin applying light pressure ,the dough will be crumbly .
  • cut with cookie cutter press or shape them round with your hands.
  • Add some chopped nuts on them
  • place cookies on  baking tray lined with parchment
  • preheat oven at 160 degree Celsius for 10 minutes.
  • bake for 15 to 20 minutes
  • cool down completely and store in airtight container

rajgira ke nankatai/cookies
i have powdered the sago in the grinder,you can skip sago and add ragi or 25 gm of extra amarnath flour.
recipe courtesy Sonali Mhatre
Recipe inspired by Shreya
Shallow fried kingfish in delicious coconut based curry .This curry is truly so yummy  .Tangy spicy coconut based curry that goes well with steamed rice and some fish fry.King fish shallow fird in creamy coconut based gravy taste super delicious. Goes well with steamed rice and bhakri as well.
King fish fillet  6 to  7
Ginger garlic paste 1 tsp
2 tsp lime juice 
1/2 tsp red chilli powder
1/4 tsp haldi
1/2 cup fresh coconut grated 
1 tsp jeera 
1 tbsp coriander seeds
2  to 3 /dry kashmiri /red chillies
1 tbsp cumin seeds
7 to 8 garlic cloves 
1 inch ginger 
1 tsp fish masala or bottle masala/malwani masala 
1/2 cup thick coconut milk

1 tsp tamarind /6 to 7 kokam/as per taste
a sprig of Curry leaves 
  • Apply salt ginger garlic paste,red chilli powder, lime juice and turmeric powder to the fish and keep aside for 20 to 30 minutes .
  • Heat little oil in a frying pan 
  • Shallow fry on both sides.
  • Grind the (1/2 cup )coconut,cumin,coriander seeds ginger garlic red chillies  to a smooth paste adding little water.
  • Heat a pan add oil once its hot add curry  leaves 
  • Then add the  masala paste and saute 
  • Add the powdered masala and mix well.
  • Add water and let it come to a nice boil
  • Add the tamarind pulp
  • Add the fried fish  pieces 
  • Lastly dd the.coconut milk 
  • Simmer for 3 to 4 minutes
  • Serve hot with steaming rice and fish fry.

If you like fish curry to be more tangy increase the tamarind or you may add kokum
I have used king fish surmai big(palm size) fillets and cut into 2 

kultih usal recipe,horsegram usal
 Kulith/hulga /Horsegram or kollu is a super food ..packed with so many health benefits is also called a miracle pulse..Known to be be very beneficial in removing kidney stones ,low in fat and sodium content ,good  for diabetic and weight loss ,high in calcium, iron and protein these are just to name a few .This pulse in short is a superfood with lots and lots of benefits .After posting so many sweets and baked goodies I wanted to start posting something healthy 😉😉😆So thought of starting with Kulith Usal ..
 Kulith /kulthi Usal is a very tasty Maharashtrian dish which is either made by soaked Kulith or sprouted I prefer the later.Being a lover of sprouts I always prefer sprouted Kulith .Sprouting increases the nutritional value.This usal is so delicious You can enjoy it with steamed rice ,I love to have it with ragi and rice bhakri ..Recipe to follow soon..Try this healthy yet yummy usal ,the taste is too yummy ..I will share few more recipes with this wonder legume
125 gm kulith/horse gram(before soaking)
1/2 cup grated coconut/khobra
1 tomato chopped
2 onions sliced
5 to 6 garlic cloves
1/2 inch ginger
1 tsp red chilli powder
1 tsp goda masala
1/2 tsp garam masala powder
1/4 tsp turmeric powder
curry leaves
1/2 tsp cumin seeds
1/4 tsp hing/asafoetida
1 small onion finely chopped

Soak the kultih in sufficient water for 6 to 8 hours

.Drain the water and tie them in a muslin cloth and keep Over night

Next morning untie the cloth ,the kulith will be sprouted ,rinse and keep aside.


  • Heat a tava/skillet
  •  Dry roast the coconut till golden brown ,remove in a plate
  • roast the sliced onions garlic and ginger till the onions turn light brown.
  • Grind the onion ginger garlic and coconut to paste adding little water.
  • Heat a pressure cooker vessel body add oil
  • Add curry leaves once the oil is hot followed by cumin seeds and Asafoetida
  • now add chopped onion and saute till it turns soft
  • Add in the chopped tomato and cook till it turns soft and mushy
  • add the ground paste and saute
  • add the red chilli powder,goda masala ,turmeric powder and salt
  • Add little water and the sprouts ,mix well
  • Add salt garam masala powder and about 3 to 4 cups water .
  • cover the cooker with lid and cook for 4 whistles.
  • check for salt,add if required
  • Dish out and serve hot with rice or bhakri.

horsegram usal ,horsegram sprouts ,hulga,kollu
I have cooked the sprouts along with the masala in the pressure cooker,you can first boil it and later cook with masala.
horse gram takes a little longer to cook hence i used pressure cooker,it was perfect for us if you like very soft sprouts you could cook it a little longer.
I have used my homemade goda masala you can find the recipe here 
You can add kokam or tamarind and omit the tomatoes if you prefer.
hulga dal recipe

Semolina and coconut cake/Rava coconut cake ,a delicious coconut cake which is always a hit at my place.The texture and taste of this cake is amazing

Had made this for rosary at my place .It was well received by all.Semolina and coconut gives a nice texture to this cake.the cake is pretty similar to my coconut cake posted before but the texture is a bit different..
200 gms maida/all purpose flour
100 gm bombay rava /suji/semolina
100 gm desiccated coconut
5 eggs
150 gm butter
1/2 cup oil
250 gm sugar powdered
2  1/2 tsp baking powder
2 tsp vanilla
1/2 cup milk

  • sift maida rava baking powder and keep aside.
  • in  a big bowl cream/beat butter oil and sugar  till fluffy

  • add one egg and beat do the same with rest of the eggs

  • mix in the sifted flour and coconut and mix well 

  • Add milk and mix.

  • Divide the batter into 3 parts mix few drops of orange and green colour and mix with spatula

  • Pour the batter in the prepared cake pan and with a help of skewer or tooth pick gently swirl it to give marble effect.
  • Garnish with almond flakes (optional)

  • Preheat the oven at 180 degree Celsius for 10 minutes
  • Bake for 60 to 70 minutes or until skewer inserted comes out clean. 

I have added colours to the batter made three parts added few drops of colour mixed .
Here i have used 10 inch heart shaped cake tin you can bake this in 10 inch round or 13×9inch rectangular pan.
Baking time may differ it may take about 55 minutes to 1 hr 10 minutes depending upon your oven temperature.
The texture of this cake is soft but not super soft because of addition of desiccated coconut but the taste and texture is simply amazing.

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