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My First Blog Post

Be yourself; Everyone else is already taken.

— Oscar Wilde.

This is the first post on my new blog. I’m just getting this new blog going, so stay tuned for more. Subscribe below to get notified when I post new updates.


One Year Blog Anniversary Special – Chocolate Macarons

Hello My dearest Friends,

Hope you all are doing good and keeping yourself fit and fine 🙂 Today with an extremely elated heart, I would like to Thank each one of you who supported me in this journey for this milestone. Yes, I have successfully completed an year of writing and posting my contents with you and I would be immensely honest that I enjoyed every bit of it. I know I am not an expert in this field but this was something which has sustained with me and kept my spirits very high.

This year I promise you that I would try and bring out some new content in my blog , work for the same is in progress, stay tuned..haha 😀

So, this milestone was celebrated with one of the most awaited dessert from my bucket list which is none other than – Macaron. For reading more about Macaron you are more than welcome to visit my previous post – Macaron description and review. Again, this recipe seems simple but there are scores of item that makes it a compound dessert. And yes, each one of them has to be diligently followed to make a perfect Macaron.

So, without further ado, lets start the recipe !!

Ingredients :

Macaron Batter :

  • Powdered Sugar – 100 gms
  • Powdered Almonds – 50 gms
  • Unsweetened Cocoa Powder – 25 gms
  • Egg Whites – 2 large
  • Salt – A pinch.
  • Granulated sugar – 50 gms

Chocolate Ganache Filling :

  1. Heavy Cream – 120 gms
  2. Dark Chocolate – 100 gms
  3. Unsalted Butter – 14 gms

Directions :

Macaron Shell : –

  1. In a food blender, blend the dry ingredients – Sugar (100 gms), Almond Flour and Cocoa Powder. If you do not have a blender, you can skip this step. But, this step would ensure that there are no cracks in the Macaron shell.
  2. In a mixing bowl, add the egg whites and a pinch of salt. Using an electric beater beat it once. Now, start adding sugar (50 gms) in parts and beat the egg whites until stiff peaks are formed. If you notice that the peaks are still soft ( falling down), beat it further until stiff.
  3. Once the egg whites are beaten, add the dry ingredients ( blended above) in parts and mix it properly. I have read some where that this step is called as Macaronage. This is done to prevent hollow shells. Do not add any other liquid as this would result in a runny batter.
  4. Continue folding the mixture past full incorporation until you’ve achieved the perfect consistency. “Hot lava” is one phrase I often see used to describe that consistency, but I just like “ribbon consistency.
  5. Once the batter is ready, line the parchment paper in a baking tray.
  6. Pour the batter in a piping bag. Now, pipe out the batter over the baking tray one by one. Try making it of a consistent size, about 1 and half inches.
  7. Now, keep the piped out tray in a resting position for about 30-45 minutes, It should rest until you are able to run your finger back and forth over the shell. This is the most important step while you are baking Macaron.
  8. Pre-heat the oven at 180 degree Celsius.
  9. Bake the Macaron shell for 10-15 minutes at 180 degree Celsius.

Chocolate Ganache filling : –

  1. In a boiling pan, heat the heavy cream for about 5-6 minutes. Bring it to boil.
  2. Now, throw in the chocolate pieces into the heavy cream. Turn off the heat. The chocolate would melt in the heavy cream.
  3. Add in the butter in this mixture and give it a nice stir.
  4. Now, cool this chocolate ganache in the fridge before piping it out.

Assembling the Macaron:-

  1. Allow the Macaron shell and the ganache to cool down.
  2. Transfer the ganache into a piping bag and layer it between 2 macaron shells to make a sandwich.
  3. Repeat the steps for other Macarons as well.
  4. You would be able to make about 20 Macarons using the above measurement.
  5. For a better taste and feeling, preserve it for 24 hrs before consuming :). You can even eat it just after.

P.S : You can alter the quantity of sugar as per your liking. I found the Macarons were a little sweet, so next time, I would lower its quantity. But, then again its as per your wish.

Please do try this at home and let me know how it turns out to be. Thanks again for liking my content. Fore more such recipes, please follow me on WordPress and Instagram @aanchal6867.


Chocolate Brownie with Vanilla Ice Cream

Hello Friends,

In a blink, we have already reached September and the optimistic hope is still on. Hope the fall and the winter brings out something satisfactory and upstanding.

As the summer season is fading away, the quench of eating Ice Cream is emerging and what a better way to end the season by amalgamating Ice Cream with its famous companion – Brownies. Yes, we made brownies this weekend and it was exceptionally fudgy and delicious.

Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients.
The one which we made was more fudgy and chocolaty.

So, without much ado lets start the recipe :

Preparation Time : 15 minutes, Cooking Time/Baking Time : 25-30 minutes, Calories : 466/100 gms.

Ingredients :

  1. Dark Chocolate – 200 gms
  2. Butter – 170 gms
  3. Sugar – 160 gms
  4. Eggs – 2
  5. Vanilla Extract – 2 teaspoons
  6. All Purpose Flour – 96 gms
  7. Cocoa Powder – 32 gms
  8. Salt – 1 teaspoon

Directions :

  1. Melt 100 gms chocolate in a stove top or in a microwave and keep it aside.
  2. Now, in a mixing bowl, add the melted butter and sugar and give it a nice stir so that the sugar gets properly mixed with the butter.
  3. Throw in 2 eggs and add vanilla essence and mix it properly. There should be no lumps in this mix.
  4. Now, add the melted chocolate and mix it again. Ensure you are not over mixing the batter.
  5. Now, sieve in the dry ingredients – All Purpose Flour/Cocoa Powder and salt and mix the batter nicely.
  6. Parallely, grease the baking tin/pan with butter/oil and place parchment paper on top.
  7. In the batter, add 100 gms chocolate chunks/large choco chips and stir it properly.
  8. Pre-heat the oven at 180 degree celcius.
  9. Transfer the batter to the baking tin and bake it for 25-30 minutes at 180 degree celcius.

Tip of the day : Try using a square 8-inch baking pan. This will ensure that the brownies are rising properly.

The fudgiest brownies are now ready to be eaten. Make sure to combine it with Ice Cream and enjoy every bite of it.

Please do try this at home and let me know how it turns out to be. Also, for more such recipes, please follow me on WordPress and Instagram @aanchal6867


How to make Baigan Bharta/ Mashed Eggplant curry

Hello My dearest friends,

Let me ask you first – How many of you like eggplants ? I just love this vegetable and have an immense endearment for the same in the corner of my heart. However, you cannot deny the fact that in this developing generation where we are elevating towards the gourmet version of the foods, most of us especially the kids dislike eating vegetables which also includes eggplants.

While, I was a little kid, my mother used to feed me with this bharta and thats how I started liking this vegetable and trust me this is the best way to develop fondness towards the same.

The name of Eggplant a.k.a Brinjal was given by Europeans in the middle of the eighteenth century because the variety they knew had fruits that were the shape and size of goose eggs. That variety also had fruits that are a whitish or yellowish colour rather than the wine purple that is more familiar to us nowadays. They are a great source of vitamins and minerals. It has great antioxidant property, helps with digestion and also improves heart health.

So, without much ado, lets start the recipe !!

Preparation Time : 15 minutes; Cooking Time : 45 minutes; Calories : 112/serving.

Ingredients :

  1. Oil – 2 tablespoons
  2. Cumin seeds – 1 teaspoon
  3. Green Chillies – 4 sliced
  4. Garlic Pods – 5 to 6
  5. Onions – 2 large sliced
  6. Tomatoes – 2 large sliced
  7. Eggplant – 1 large baked
  8. Salt – As per taste
  9. Turmeric Powder – 1 tablespoon
  10. Red Chilli Powder – 1 tablespoon
  11. Coriander Powder – 2 tablespoons
  12. Dry Mango Powder – 1/2 tablespoon
  13. Coriander leaves – finely chopped to garnish
  14. Grated Cheese – To garnish

Directions :

  1. Take an eggplant and make a vertical cut. Insert 2 garlic pods into it. Apply oil on the eggplant and place it in the baking tray at 180 degree celsius for 45 minutes. If you are using an Indian stove ( which emits flame) you can directly roast it on the cooktop 🙂
  2. In a cooking pan, add oil and allow it to heat. Once the oil gets heated up add cumin seeds and allow it to splutter.
  3. Now, add the green chillies and garlic pods and fry for 2 minutes until they turn little brown.
  4. Add in the chopped onions and fry on a medium flame. Add Salt and turmeric powder and fry for 15 minutes. Cook the onions until they turn translucent and oil starts getting released from the sides.
  5. Throw in the tomatoes and cook additionally for 2 minutes. Cover the lid of the pan and cook until the tomatoes turn softer.
  6. Now, add in the Red Chilli Powder, Coriander Powder and Dry Mango Powder and cook for another 7-8 minutes. The onions and tomatoes should thoroughly get mixed with the spices and should be evenly cooked.
  7. The base masala is ready. By this time, the eggplant should also get baked completely. Peel off the skin of the eggplant and transfer it to the masala.
  8. Now, at this time mash the eggplants using a cooking spoon or with a masher. You have to ensure that the eggplants are properly mashed and mixed with the onion and tomato mixture.
  9. Cook it for another 3-4 minutes. You can adjust the salt level as per your taste.
  10. Turn off the flame and garnish it with coriander leaves.
  11. For an good look and feel and also for an enhanced flavor, you can top it up with grated cheese.

The Bharta is now ready to be eaten 🙂 Please do try this recipe at home and let me know how it turns out. Please also let me know your feedback in the comment section below ( which is now open for all ). Also, please like and follow me on wordpress and Instagram @aanchal6867


Ganesh Chaturthi Special – Coconut Laddoo

Hello Everyone,

Today is Day 6 of the chaturthi festival and with Lord’s grace everything is going virtuous until now. I am actually loving cooking everyday for Bappa, it gives immense purity and faith to my soul.

Now, talking about Lord Ganesha, Hindu deities are seldom depicted without their particular ‘vahana’ (vehicles) on which they travel. These vahanas are either animals or birds and symbolises the various forces they ride. So, is in the case of Lord Ganesha. His “Vahana” is a “Mooshak” or a “Mouse”. The mouse represents ego. Lord Ganesha using the mouse represents the need to control ego and so it’s said that one who controls his ego has Ganesha consciousness.The wandering mouse also signifies the wavering human mind.

 It is said that if one whispers their wishes in his ear, he transfers this message to lord gently and the desires are fulfilled. In every situation, mouse is always seen with the Lord. It is said that the Mouse of the Lord is just a vehicle, he is his friend that is why Lord Listens his messages that are conveyed by the devotees. The mouse is also offered with sweets specially Ladoo or Modak.

Now, coming to the offerings, I did aleady share the recipe of Modak in my last blogs. Today, I am going to share the recipe of Ladoo – Coconut Ladoo which I did prepare yesterday and it came out good 🙂 It was a quick and easy recipe I learnt , but you need to make sure that you have all the ingredients handy. This time, I made laddoos using the 3 step process, but later down the line, I would also share an elaborated process of making Laddoos.

Preparation Time : 15 minutes, Cooking Time : 15-17 minutes, Calories : 115/Laddoo.

Ingredients :

  1. Desiccated/Shredded Coconut – 1.5 cups
  2. Ghee – 1 tablespoon
  3. Sweetened Condensed Milk – 180 gms
  4. Milk ( Half Cream) – 40 gms
  5. Raisins – 10-15
  6. Cardamom Powder – 2 tablespoons

Directions :

  1. In a pan, add the ghee and heat it slightly.
  2. Once the ghee gets heated up, add the grated coconut and fry it lightly. We do not need to “brown” the same as it might turn bitter.
  3. Now, add the condensed milk and the half cream milk to the coconut. Give it a nice stir.
  4. Add the raisins and the cardamom powder at this stage and mix it well.
  5. Now, cook the mixture until the coconut fat starts getting released from the sides. You will also see the milk is thickening and getting mingled with the coconut.
  6. Now, once the mixture is cooked completely, keep it aside and cool it down.
  7. Once the mixture has been cooled, make small balls/circles out of it. You can easily make 15-17 ladoos if you use the above mentioned quantity.
  8. Now, roll the ladoo on the desiccated coconut powder and repeat the same for all the ladoos.

Ladoos are now ready to be served 🙂

Please do try this at home for you and your family. Yes, you will need to burn extra if you want to eat extra ..haha 😀

Please like, share and follow me on WordPress and Instagram @aanchal6867

Food Recipe

Ganesh Chaturthi Special – Puran Poli

Hello Friends,

This divine week of Lord Ganesha has been going wonderful so far. I am sure Lord will give us all the vital strength and resistance to fight through this pandemic and to overcome the situation much faster.

Lord Ganesha is known as Vighnaharta. So, when you worship Lord Ganesha with complete faith, he guides you towards the right path. He gives you the courage to conquer your fears and overcome all obstacles in your life.

So, here comes another recipe which is one of his favorite offering : Puran Poli. It is an Indian sweet flatbread. It is often consumed in the regions of Maharashtra, Gujarat, Karnataka, Andhra Pradesh and Tamil. It is made with Whole wheat flour, Jaggery, and Pigeon peas ( pulse). Since, I made it it for the very first time there were some lessons learnt which I will duly describe in this blog.

Preparation Time : 30 minutes, Cooking Time : 45 minutes, Calories : 291/serving.


  1. Whole Wheat Flour – 2 cups
  2. All Purpose Flour – 1/2 cup
  3. Jaggery powder – 1 cup
  4. Chana Dal – 1 cup
  5. Ghee – 2 tablespoons
  6. Cardamom Powder – 1 teaspoon
  7. Nutmeg Powder – 1 teaspoon
  8. Salt – As per taste
  9. Turmeric Powder – 1/2 teaspoon
  10. Coriander Powder – 1/2 teaspoon

Directions :

For the dough:

  1. In a mixing bowl, add the whole wheat flour and all purpose flour.
  2. Add in little warm water and ghee and start kneading the dough. Ensure that the dough is not sticky and soft enough to roll it into flatbreads.
  3. Once the dough the ready, cover and keep it aside.

For the Filling :

  1. In a pressure cooker, add 1 cup chana dal with 1 cup water,little salt and little turmeric powder.
  2. Wait for 3 whistles ( on a medium-high flame) and allow the pressure to release.

** Below step is very important:

3. Once the dal is cooked, open the lid of the pressure cooker and drain away all the water from the dal. Make sure it is thick enough and not runny. If you leave the water in the dal, the consistency of the filling will be damp and you would not be able to get the correct hold.

4. In a pan, add ghee and allow it to heat. Once the ghee gets heated up, add in the cardamom and the nutmeg powder.

5. Throw in the cooked Chana Dal and little salt and coriander powder. Mix it well so that the spices gets cooked.

6. Add the powdered Jaggery and mix it well with the dal. Stir and let this puran mixture cook on a low flame till the mixture becomes dry.

7. Once the puran stuffing become dry and thick, switch off the flame and allow it to cool down.

For the Puran Poli :

  1. Make medium sized balls from the dough and roll it into 2 inches circumference.
  2. Place a mixture of the filling in the centre of this dough.
  3. Bring all the edges together and seal it properly.
  4. Now, start rolling this using a rolling pin into a large sized circle. If you notice, that the dough is tearing off while rolling, thats completely alright ..hahah..
  5. Heat the griddle on a flame. Once heated, transfer the flatbread to it.
  6. Add little ghee and roast it properly from both the sides until the Puran Poli gets properly cooked.
  7. Make all Puran Polis this way and stack them in a casserole or in a kitchen napkin.

Puran Poli is ready to be eaten now 🙂

Please do try this recipe at home and let me know how it turns out to be. I am sure you are definitely going to like it 🙂

For more such recipes, please comment down below and do follow me on WordPress and Instagram @aanchal6867.


Ganesh Chaturthi Special – Modak

Happy Ganesh Chaturthi to all my dear friends,

Yes, today is the day of deity. The eternal Lord who takes away all the obstacles and brings health, wealth and prosperity – Yes its our Ganpati Bappa. I remember looking out for Bappa everywhere ever since I was too little. He is also known as Ganesh or Vinayaka.

Although he is known by many attributes, Ganesha’s elephant head makes him easy to identify. Ganesha is widely revered as the remover of obstacles, the patron of arts and sciences and the deva of intellect and wisdom. As the god of beginnings, he is honored at the start of rites and ceremonies.

The festival of Ganesh Chaturthi first originated at Maharashtra which was later moved to other states as well. It is widely celebrated throughout the Indian nation with full faith and belief. An annual festival honors Ganesha for ten days, starting on this day (Ganesha Chaturthi) which typically falls in late August or early September. During this day, devotees offer number of offerings to the Lord which also includes Modak, Laddu, Sheera,Halwa, Payasam, Poori and Aloo. Devotees worshiping also sustain fasting for the God and happy to say that I am also the one fasting this year.

So, I did get up early morning and started preparing for the rituals. I Know that Ganesh Ji loves Modak and what would be better start than this. I had all the ingredients ready for the same, however, I made one small mistake with the proportion of water and flour due to which I had to go through the same process again. But, you learn from your mistakes and I am happy that I was able to offer deluctable Modaks to Lord Ganesh.

So, without much ado lets start the recipe!! Please do remember to follow the measured quantity to avoid any rework.

Ingredients :

  1. Water – 1 cup
  2. Rice Flour – 1 cup
  3. Ghee – 2 tablespoons
  4. Salt – A pinch
  5. Jaggery Powder – 150 gms
  6. Shredded Coconut – 100 gms
  7. Poppy seeds – 1 tablespoon
  8. Dry Fruits – chopped 20 gms

Directions :

  1. In a pan, add 1 cup water, 1 tbsp ghee and pinch of salt. bring it to boil. Once the water starts boiling, add in the Rice Flour and mix it for 1 min in 1 direction .

**I added 1 and 1/2 cup of water in the first attempt and the dough got too sticky. As a result, all my modaks broke apart 🙁

2. Allow the flour mix to cool down. Once cooled down, start kneading the same. Apply some oil on your palm, and start to make a soft dough out of the same.

3. Make sure there are no lumps in the dough and it should be soft enough. Keep it aside and start working on the filling.

4. In another cooking pan, add 1 table ghee and roast the poppy seeds. Keep it aside. Now, in the same pan add the Jaggery Powder and shredded coconut and fry for another 10 minutes.

** If you do not have Jaggery Powder, add in the Jaggery rock itself and melt it in ghee. This makes the filling even more consistent.

5. Now, from the already prepared dough, make small balls and press it with your palm. Softly start pressing the ends of the dough. Put the jaggery and coconut filling inside it and close/seal the ends. You can alternatively use the modak shaper to shape the modaks. I did use my hand and trust me it worked 🙂

6. Repeat the same process for all the balls. With this quantity, you would be able to make about 7-8 modaks.

7. In a steamer, steam the modak for 8-10 minutes and allow it to cool down for sometime.

Modak is now ready to be served 🙂

Please do try this recipe at home during the auspicious occasion of Ganesh Chaturthi. Please let me know in the comment section below if you like or not. Please also do follow me on WordPress and Instagram @aanchal6867.


Independence Day Special – Spinach Ravioli

Bonjour Amis,

How is the summer coming along ? Are you enjoying the coolers are the refreshers. Talking about it, I am planning to post the recipe of a cooler very soon. I am still looking for its unique recipe to post along. However, this recipe I am posting today is a special one for yes a much awaited one. I was actually planning to create this for a very long time now, and here I am with an easy and simple recipe of Ravioli.

Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian Cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular.

You can add any filling of your choice like spinach, broccoli, cauliflower,peas or even any choice of your meat. I made a healthier version by adding spinach and cottage cheese filling. Tried making it more gourmet by adding sauces like Red sauce and White sauce. Spinach is rich in vitamin A, C and K, magnesium, iron and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress and reduce blood pressure levels among other health functions. Whether you like it or not, spinach is surely one veggie that you must include in your daily diet.

So, without much ado, lets get started !!

Preparation Time : 30 minutes, Cooking Time : 60 minutes, Calories : 90 calories/slice.

Ingredients :

For the Ravioli :

  1. All Purpose Flour – 450 gms
  2. Semolina – 50 gms
  3. Salt – As per taste
  4. Oil – 2 tablespoons
  5. Garlic – 2 pods
  6. Spinach – 2 bunches
  7. Cottage cheese – 200 gms
  8. Oregano – 1 tablespoon
  9. Chilli Flakes – 1 tablespoon
  10. Black Pepper Powder – 1 tablespoon
  11. Grated Cheese – 1 cup ( Parmesan/Mozzarella/Cheddar)

For the Red Sauce :

  1. Oil – 2 tablespoons
  2. Garlic – 3 pods chopped
  3. Tomato Puree – 4 tomatoes
  4. Bell peppers – 1 large chopped
  5. Salt – As per taste
  6. Oregano – 1 tablespoon
  7. Chilli Flakes – 1 tablespoon
  8. Black Pepper Powder – 1 tablespoon
  9. Coriander Powder – 1 tablespoon
  10. Italian Herbs – 1 tablespoon.
  11. Tomato Ketchup – 4 tablespoons.
  12. Coriander leaves – half a bunch

For the White Sauce :

  1. Butter – 3-4 tablespoons
  2. All Purpose Flour – 2 tablespoons
  3. Milk – 1 litre
  4. Garlic – 2 pods chopped
  5. Salt – As per taste
  6. Oregano – 1 tablespoon
  7. Chilli Flakes – 1 tablespoon
  8. Black Pepper Powder – 1 tablespoon
  9. Grated cheese – 1 large cup.

Directions :

For the Ravioli :

  1. In a mixing Bowl, add the All purpose flour and semolina along with salt and oil. Add warm little in small parts and make a soft dough out of it. Make sure the dough is not sticky.
  2. Now, using a rolling pin, roll the dough along and make a thin sheet out of the same.
  3. Using a cookie cutter, start cutting the sheet in circles . You can make at least 70 circles with the same sheet.
  4. Now, in another pan, heat oil.
  5. Once heated, add garlic, spinach and mix it well.
  6. The spinach will start releasing little water and starts to shrink as it gets cooked.
  7. Add salt, black pepper powder, Oregano and chilli flakes. Now, add grated cottage cheese and mix well. Also, add grated cheese at the end and mix it again.
  8. Make sure the spices are evenly mixed to it. Turn off the flame.
  9. For shaping the Ravioli, take one small circular sheet and add little ( 1 teaspoon) spinach mix on top of it. Now, cover it with another circular sheet. Make sure both the sheets are tightly packed at corners; You can even use oil to seal the ends.
  10. Using a fork, press the corners of the Ravioli. Keep them aside. Repeat the same for other circles as well.
  11. Heat water with little oil and salt. Once the water starts boiling, throw in the Raviolis and blanch them for 10 mins, until they are properly cooked.

For the Red Sauce :

  1. In a pan, add little oil . Once its gets heated up, add the garlic pods and the bell peppers and fry well.
  2. Now, throw in the tomato puree and add 1 cup of water. You can also add corn or mushroom to it, but thats completely upon your choice.
  3. Add Salt, black pepper powder, oregano, Chilli Flakes and coriander powder. Mix it well so that the tomatoes gets evenly coated with the spices. You can also add italian herbs to this but again thats completely optional.
  4. Cover the lid for 10 minutes. You will notice that the oil starts getting released from the sides. Add ketchup at this point and mix the sauce well.
  5. Turn off the flame and Garnish it with leaves of your choice like- Coriander/Basil/etc..
  6. Red Sauce is now ready.

For the White Sauce :

  1. In a pan, heat butter. Once heated add Garlic and fry for 2 minutes. Then, add little all purpose flour.
  2. Cook the flour for 5 minutes until the rawness fades. Now, start adding milk in little parts. Ensure no lumps are formed in the milk.
  3. Add salt, black pepper powder, oregano and chilli flakes.
  4. You need the cook the milk here for 10-12 minutes, until it thickens.
  5. Now, add grated cheese ( I prefer lots of them :D) and mix it well. Cook it additionally for 10 minutes, until the sauce thickens more.
  6. Turn off the Flame. White Sauce is now ready.

You can even mix the red and white sauce together and make a pink sauce out it but thats completely optional. Since, we prepared it on an Indian Independence Day, we plated the Raviolis to look like our National Flag 🙂

Please do try this at home and let me know how it turns out. Also, please do like, share and follow me on WordPress and Instagram @aanchal6867


How to Make Malai Cake/Rabri Cake

Good Evening everyone,

Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;

Have you ever heard of these lines..These golden words are written by Robert Frost from the Road Not Taken. I do not know why I am quoting these lines today in my blog, but whenever I ponder through it, I realize how closely it is related to our lives.:)

Thoughts apart, today I am extremely excited to share this recipe with you as this turned out exceptionally delicious and the feedback received was actually worthwhile. This is really easy to make and a perfect dessert for all the sweet lovers. Once again, I would not emphasize much on the benefits of eating this cake because afterall its a dessert and its totally upto you and your cheat diet plan whether you want to consume it or not.

So, without much ado, lets start the recipe !!

Preparation Time : 10 minutes, Cooking Time : 35 minutes, Calories : 175 calories/50 gms.


For Cake :

  1. Oil : 43 gms
  2. Curd : 50 gms
  3. Powdered Sugar : 100 gms
  4. All Purpose Flour : 210 gms
  5. Baking Powder : 1 tablespoon
  6. Baking Soda : 1 tablespoon
  7. Milk : 118 ml

For Rabri :

  1. Milk : 1 litre
  2. Sugar : 4 tablespoons
  3. Elaichi/Cardamom Powder : 1 tablespoon
  4. Saffron strands : 8 -10

Directions :

For the Cake :

  1. Pre heat the oven at 180 degree Celsius.
  2. In a bowl, mix all the wet ingredients one by one : Oil, sugar and curd. Whisk it properly so that the sugar gets properly mixed in the oil.
  3. Now, throw in all the dry ingredients – All purpose flour, baking powder and baking soda, milk and mix it properly. Mix the wet and the dry ingredients together and make a smooth batter out of it.
  4. Add more milk to this batter if you feel its too thick. It should be smooth enough so that soft peaks are formed.
  5. Transfer the batter to a baking tray ( greased with butter ) and bake it for 35 minutes at 180 degree Celsius.
  6. Cake is now ready.

For the Rabri :

  1. Add 1 litre milk in a pan. The milk should be full fat. You can also use skimmed milk but it is very difficult to get the right consistency in a skimmed milk.
  2. Add sugar, cardamom powder, and saffron strands and bring it to boil.
  3. Once the milk gets boiled and gets reduced by 40%, shut down the flame.

Cake Assembling :

  1. Now, using a fork, prick the cake properly all over.
  2. Pour the Rabri to the cake so that it gets properly incorporated inside and the cake becomes more softer and fluffier.
  3. Put the cake inside the fridge and leave it for 2-3 hrs.
  4. Enjoy it 🙂

So, after going through the recipe, you must have understood that the recipe is super easy to make and bake.If you do not have a oven at home, you can also steam it for 35 minutes and the results would be equally awesome. You can also alter the quantity of sugar based on your choice.

Please do try this recipe at home and let me know how it turns out in the comments section below. Please also like, share and follow me on wordpress and Instagram @aanchal6867


Zebra Marble Cake

Hello Friends,

How was your Simcoe long weekend ? Did you do something exciting ? Please share your experiences in the comment section below. I could not post anything on Monday as I got pretty occupied with office work and other non avoidable tasks.

This weekend I tried baking an egg less Marble cake which I was thinking of making for a very long time now, and let me tell me you my friends, I was actually amazed with the results. The best part I like about this cake that it is pretty easy to bake and doesn’t need any backbreaking.

I would not iterate the benefits of eating it because after all its a Cake and it just helps to take away the sweet craving of your tooth. The level of sugar and sweetness totally depends upon your choice and liking 🙂

So, without much lets start the recipe !!

Preparation Time : 15 minutes, Cooking Time : 35 minutes, Calories : 316/100 gms

Ingredients :

  1. 224 gms – All Purpose Flour
  2. 96 gms – Cocoa Powder.
  3. Baking Powder – 1 and 1/2 teaspoon
  4. Baking Soda – 1 and 1/2 teaspoon
  5. Salt – 1 teaspoon
  6. Powdered Sugar – 180 gms
  7. Coconut/Vegetable Oil – 112 gms
  8. Yogurt – 120 gms
  9. Lemon Juice – 1 teaspoon
  10. Milk – 120 Ml
  11. Water + instant coffee mix – 170 ml + 1 tsp strong coffee powder.
  12. Vanilla Extract – 2 teaspoon
  13. Butter – 2 tablespoons

Directions :

  1. We need to make sure that the exact measured quantity needs to be used. This allows the cake to come into a desired texture and consistency.
  2. Pre Heat the oven at 180 degree Celsius.
  3. Sieve out these ingredients in one bowl – All purpose flour/baking powder/baking soda/salt and mix it well.
  4. In another mixing bowl, add in the oil,powdered sugar,yogurt,lemon juice,milk, and vanilla essence. Give it a nice stir so that the batter gets even.
  5. In the wet ingredients, start adding the dry ingredients part by part until a smooth texture batter is formed. You can add little milk if you see that the batter is too thick. It should form steep edges.
  6. Now, divide this batter equally among two parts. In the other part, add the cocoa powder , coffee powder and little water. Mix it well. Now, we have two batter – One Vanilla and another chocolate.
  7. Now, in a baking tray, put in the parchment paper and grease it with little oil.
  8. Now, this step is important – Pour little vanilla batter in the baking tray, On top of that, add the chocolate batter. Repeat the steps, until the vanilla and chocolate pattern is formed.
  9. allow it to bake for 30-35 mins at 180 degree Celsius.

Cake is now ready to be eaten 🙂 You can top it up with Chocolate ganache or vanilla ganache or you can even make any cream cheese icing on the top.

Please do try this recipe at home and let me know how it turns out to be.

Please also do like, comment and follow me on worpress and Instagram @aanchal6867

Food Recipe

Chinese Special – Hakka Noodles, Fried Rice & Manchurian

Hello Everyone,

How are you all doing ? Did you all get a chance to try the Chocolava cake? Please do try if you haven’t done so. So, this content I am posting today is Chinese special 🙂 and let me tell you my friends, I have a very soft corner for Chinese. I just love the hakka and schezwan flavor, especially the soupy ramen as well as the dry noodles. Noodle combo with egg and chicken adds to the delight.

Indian Chinese cuisine or Indo-Chinese cuisine or Sino-Indian cuisine , is a distinct cuisine formed through the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering which also include vegetarian dishes and was developed by the ethic Chinese community of Kolkata over the course of a century. Today, Chinese food is an integral part of the Indian and Bangladeshi culinary scenes.It has for decades been enjoyed by overseas Indian communities in North America and Great Britain and in the 2010s became a mainstream cuisine in the latter.

Chinese food has also lot of health benefits. Their traditional plant-based diet has been shown to be one of the main factors in decreased rates of heart disease, diabetes and obesity among rural tribes. Use of garlic makes it even more healthier ( immunity booster) and tastier.

So, without much ado, lets get started !!!!

Preparation Time : 20 minutes, Cooking Time : 90 minutes, Calories : 390/serving

Ingredients :

For the noodles :

  1. Oil – 3 tablespoon
  2. Garlic Pods – 5 to 6 finely chopped
  3. Onions – 3 thinly sliced
  4. Cabbage – 50 gms thinly sliced
  5. Carrots – 40 gms thinly sliced
  6. Bell Peppers – 2 thinly sliced
  7. Salt – As per taste
  8. Black Pepper Powder – 1 and half tablespoons
  9. Ketchup – As per taste
  10. Hot Sauce – As per taste and liking
  11. Vinegar – 1 tablespoon
  12. Soya Sauce – 1 tablespoon

For the Manchurian and its Sauce :

  1. Oil – 3 tablespoons
  2. Cabbage – 100 gms finely chopped using a chopper.
  3. Carrots – 50 gms finely chopped using a chopper
  4. Green chillies – 4
  5. All Purpose Flour – 3 tablespoons
  6. Corn Flour – 2 tablespoons
  7. Garlic Pods – 4 finely chopped
  8. Onions – 2 finely chopped
  9. Bell Peppers – 1 finely chopped
  10. Salt – As per taste
  11. Black Pepper Powder – 1 and half tablespoons
  12. Ketchup – As per taste
  13. Hot Sauce – As per taste and liking
  14. Vinegar – 1 tablespoon
  15. Soya Sauce – 1 tablespoon
  16. Water – 2 cups

For the Fried Rice:

  1. Oil – 2 tablespoons
  2. Garlic Pods – 2 finely chopped
  3. Onions – 2 finely chopped
  4. Carrots – 1 finely chopped
  5. Salt – As per taste
  6. Red Chilli Powder – 1 tablespoon
  7. Coriander Powder – 1 and half tablespoon
  8. Coriander leaves – Finely chopped for garnishing


Noodle Preparation :

  1. In a pan, add water, little salt and oil and bring it to boil . Add the noodles to the boiled water and cover and cook for 10-12 minutes until they get cooked.
  2. Drain out the water completely. Wash the noodles in running cold water thoroughly, drain it again and keep it aside.
  3. In another cooking pan, add oil and allow it to heat.
  4. Add chopped garlic and cook for 2 minutes.
  5. Add the onions, carrots and bell peppers and fry it on a medium-high heat for 5 minutes
  6. Add the salt and black pepper powder and fry it for another 2 mins.
  7. Here you can add any veggies of your choice – like mushrooms,green peas, or even eggs or chicken.
  8. Do make sure that the veggies do not get overcooked. It should have little crunch and crispiness.
  9. Now, start adding the sauces, Ketchup, hot sauce ( or any sauce of your choice) and soya sauce.
  10. Add little vinegar and saute it well.
  11. Now, add the noodles to mix it well with the veggies and sauces.
  12. At this point, we can add more sauces and alter the spiciness level as per your choice.
  13. Noodles are now ready to be eaten.

Manchurian Preparation along with Gravy :

  1. In a food chopper/processor, add the cabbage, carrots, green chillies and garlic. Chop it off nicely.
  2. Now, in the minced vegetables, add 2 tablepoons all purpose flour and corn flour. Also, add salt and black pepper powder.
  3. Mix it very well and start making Manchurian balls. If you feel, that the hold is missing from the Manchurian balls, add little more all purpose flour.
  4. Parallely, pre heat the air fryer at 350 degrees Fahrenheit for 6 mins.
  5. Once the balls are rolled, transfer it to the air fryer, add little oil on top of it.
  6. Air fry the manchurian balls for 20 -25 mins at 350 degrees Fahrenheit. They would turn dark brown. Keep the balls aside.
  7. In another pan, add oil and add chopped garlic.
  8. Add finely chopped onions and bell peppers. Throw in the salt and black pepper powder.
  9. Cook the veggies until they turn golden brown. Now, add little vinegar and mix it well.
  10. Add 1 tablespoon Soya sauce. Also, add ketchup and hot sauce as per your liking. Since, we are making a red sauce the quantity of red sauces should be little more 🙂
  11. Take 1 tablespoon all purpose flour and mix it with little water to make thin paste.
  12. Now, transfer the paste to the gravy to make it thick. Cook for another 10-15 minutes, to remove the rawness flavor of the flour .
  13. Now, add 2 cups of water and bring it to boil.
  14. Once the gravy gets thicker, add the cooked manchurian balls to it and mix it well.
  15. Turn off the heat and enjoy the manchurian 🙂

Fried Rice Preparation : – This was done in an Indian style rather than a chinese style.

  1. In a pan, add little oil and allow it to heat.
  2. Once the oil gets heated, add garlic and cook for 2 mins.
  3. Add the carrots and onions and cook for 5 minutes until they get little crispy.
  4. Add salt, Red Chilli powder and coriander powder and mix it well.
  5. Now, add the cooked rice and stir it very well. It would be good if we use the cooked rice which was done in the morning ( little cold or at room temperature).
  6. Turn off the heat and garnish it with coriander leaves.
  7. Fried rice is ready to be eaten.

Please do try this recipe at home and let me know how it turns out to be. I am sure you will love it :). Also, please do like, comment and follow me on WordPress and Instagram @aanchal6867.