Indian/Australian Tea Cake


I am that kind of person who hates to simply sip up some plain hot beverage without something to chew or bite on, well it is kind of incomplete for me. The first impression of tea cake is like a bun smeared with a layer of jam or butter,the real English style. But when it comes to Australia and India, we like it how the name sounds..Cake, a spongy dense and flavored cake, even it’s awesome with a hot coffee or water. It is quite easy to whip up with the readily available stuffs from your own pantry, or you can say, making this is like a piece of cake. Apart from the poor lighting and photography, it tastes good. The lighting was so dumb and dull, I had to add some extra contrast by throwing some candied cherries which was left in the kitchen for no good reason. So bake this cake and enjoy it with your evening coffee/tea and do make sure it is served WARM! And there is some powdered cinnamon and granulated sugar showered on top, making it pretty and adding the flavor.

Gather these:

  • butter, unsalted    – 100 grams
  • granulated sugar -3/4 cup
  • large eggs      -2
  • vanilla extract – 1 teaspoon
  • self raising flour-1 and 1/2 cup
  • milk                  -1/2 a cup (approx 125 ml)

For brushing the cake and dusting cinnamon,

  • butter – 1 tablespoon
  • cinnamon powder and granulated sugar

Start with:

  • Preheat your oven to 165 degrees and set your pan ready with baking parchment or grease with butter and dust it with flour.
  • In a clean dry bowl, beat butter and sugar until creamy. Add eggs and vanilla essence, beat until the mixture turns fluffy,
  • Alternately add milk and flour and fold in well. This might take around 2 minutes and make sure the whole mixture is smooth and uniform.
  • Spoon the thick batter onto your cake tin halfway and bake them for 35 to 45 minutes, until the toothpick inserted comes out clean.
  • When the cake is warm (set it to cool for sometime), brush some butter over it and sift the cinnamon and granulated sugar mixture over the cake.

Slice them nicely into wedges and enjoy with your favorite beverage!!






This, a wobbly, damn coconutty dessert, spawned in Puerto Rico is more than enough to conclude a meal. This sweet deal also called ‘manjar branco’ is pretty much notorious in Brazil. Add on-s with the fresh coconut milk is vanilla in my recipe, but nutmeg and cinnamon like flavored spices can also be used in here. Tembleque is all about flavor, not it’s sugariness because the fundamental part is coconut milk, which is like a flavor bomb, along with its aroma. So if you get this dessert made by someone else, all you have to do is relax on a chair, close your eyes, have a spoon of it and get yourself lost into the gusto of coconut milk, cinnamon, nutmegs or vanilla or whatever is in there. The recipe is quite simple with a fine outcome. One notable difference is the use of corn flour as a thickening agent instead of the cliché gelatin or china grass used in other puddings. You can even give a topping with chocolate shavings or some fruit coulis freshly made to get diverted from the usual. So,fall in love with this Puerto Rican babe!

Gather these:

  • Coconut milk       – 1 1/2 cups thick milk or 1 can(13.5 oz approx.)
  • Corn starch          -1/4 cup (if using corn flour, take 1/4th cup, mix it with some water until no lumps are formed)
  • granulated sugar -1/4 cup+2 tablespoon
  • salt                       – a dash (1/8th teaspoon)
  • vanilla extract      – 1 teaspoon
  • cinnamon powder+cocoa powder – 1 tablespoon each, sifted together

Start with:

  • Heat up a heavy sauce pan, add coconut milk and cornstarch, along with granulated sugar, vanilla extract and salt. Stir constantly over a medium-high flame, check not to stick to the bottom, around 4-5 minutes.The consistency must be similar to that of yoghurt, smooth but thick.
  • Pour the mixture to the desired clean pudding bowls, keep them in the fridge for around 3-4 hours, until its set.
  • This can be served unmolded or molded, your choice. If you want to unmold them, carefully run a knife through the bowl edges and invert them to the serving plate.
  • Finish the produce by adding sifted cocoa and cinnamon powder on top! I added dried strawberry to get a contrast.


Mushroom Bolognese


Bolognese! Pretty sure that the enticing art of meat, passata, a few vegetables and wine gonna fill your head! What happens if there’s mushroom in the recipe? Double the bang! This is one of my treasured recipes penned by Linda Fraser, complete vegetarian recipe with no wine but,  a gorgeously palatable main course for dinner! With a precise list of ingredients and some fresh spaghetti, run to your kitchen and get yourself an Italian dinner!

Gather these:

  • button mushrooms      – 450 grams, quartered
  • olive oil                           – 1 tbsp
  • onion                               -1 medium, chopped
  • garlic                                – 4 cloves, crushed
  • tomato purée                  – 1 tablespoon
  • can chopped tomatoes -400g
  • oregano/mixed herbs  – 3 tablespoons
  • spaghetti                         -450 grams
  • salt and pepper
  • parmesan shavings, to serve

Start with:

  • Heat a large pan, add the oil. Throw the onion and garlic, cook for 2 minutes.
  • Add the mushrooms and cook it again over a medium-high flame stirring constantly for another 4-5 minutes.
  • Stir in the tomato purée, chopped tomatoes and 1 tablespoon of oregano. Cover and cook for 5 minutes.
  • In the meanwhile, in a large pan of salted water, cook the spaghetti until its tender. Drain, run it through cold water and set aside.
  • Now, remove the mushroom mix pan from the flame, seasoning it with salt and pepper. Add the mixture to the spaghetti, tossing well.
  • Serve along with some parmesan shavings and 2 tablespoon of oregano.1-m2

Buon appetito!

Baked Breakfast Eggs


If you are up for a lousy and sluggish day to do anything but hungry, this is something to hook up on since mine was the same. This is also a handy way to use up the unconsumed and unused vegetables/meat/eggs, which you will probably sit there thinking how to finish them off! Edit the recipe yourself by adding your choice of sauces (homemade/storebought),protein and herbs. I open the fridge every single time, picks whatever thing is left there, chop it and throw onto it. You can even get a 30 minute nap-time before this gets ready! So I added the vegetables, eggs, mixed everything, placed it in the oven, put timer, took a nap, woke up, ate and again went back to bed. Try this and experience the same!

Gather these:

  • medium sized eggs    – 2
  • onion, chopped           – 1/2 medium
  • mushroom quartered  – 100 grams
  • peppers                       – 1 small
  • garlic chopped            – 2 teaspoons
  • ginger chopped          – 1 teaspoon
  • spring onion, oregano, herbs of your choice  – as required
  • sauce of your choice(i added Thai chilli garlic) -1 tablespoon
  • olive/vegetable oil      – 1 tablespoon
  • salt

Start with:

  • Preheat oven to 170 degrees.
  • In a sauté pan, add the oil, when heated, add garlic and stir for 1 minute. Then add the mushrooms, stir fry till it gets browned on the sides.
  • Now add the onions and peppers and other vegetables you chose, stir fry until at least half done, add some salt.
  • In the meanwhile, take a clean dry bowl and break open 2 eggs, add some salt and whisk until its all uniform. Add crushed pepper if necessary
  • Brush your ramekin with some oil or spray cooking butter. Pour the egg mixture till half of the dish. Add the sautéed vegetables and mix it gently, until its 3/4 the dish. Repeat for the other ramekins.
  • Sprinkle good amount of herbs and spring onions on top, bake them for 30 minutes or until its crisp on top. The cake testing trick works here as well! Flip them out of the ramekins carefully.
  • Add extra herbs if required and consume it warm.


Farfalle with Parsley Chicken


This dish is a beautiful blend of Italian born bow-tie pasta with the sourness of lemon zest, sweetness of sugar, the wildness of ginger, flavor of chicken, ending with freshness of parsley. Simple recipe with no cheese and sauce but with a promising balance, which can be made time independent is a must try!

Gather these:

  • olive oil            – 1 teaspoon
  • lemon zest       -from 1 medium sized lemon
  • ginger               -grated, 1.5 teaspoons
  • sugar                 -1 teaspoon
  • salt
  • chicken stock   -250 ml
  • farfalle               -250g, uncooked
  • salted butter     -4 tbsp
  • chicken              -225 grams, skinless breast, diced
  • onion                  – 1 medium sized, finely chopped
  • red pepper         – 1 medium sized, finely chopped
  • parsley                -as per requirement

Start with:

  • In a heavy based saucepan, heat olive oil. Add lemon zest and cook over low heat for about 2 minutes. Stir in the ginger and sugar, season with salt and stir constantly for another 2 minutes.
  • Now pour the chicken stock and bring to boil, reduce it to half the volume.
  • Meanwhile, heat up another heavy pan with lot of water and salt, when it starts to boil, add the farfalle and cook al dente.
  • In another pan, melt half the butter, add chicken and onion, cook it till the chicken is golden brown. Now add the stock mixture, cook for another 2 minutes, adding some parsley as well.
  • Now, drain the pasta and transfer it to another bowl, adding butter to it. Toss it well. Now pour the stock sauce over it, decorate it with some parsley and serve it hot!







Found some oil and fetched some fresh yogurt from the store, and overloaded them with chocolate and bam! you get a moist and dainty cake in 45 minutes. This ain’t super sweet and hence I dusted them with icing sugar. Normally cakes are displayed with some icing or a fruit on top. Since I was lazy to make either, I finished it off with a tiny spoon of strawberry jam/preserve. Grab your stuffs, gear up the tools and bake it up. 😀

Gather these:

  • all purpose flour   – 1 cup
  • baking powder    – 1/2 teaspoon
  • baking soda     – 1 teaspoon
  • non-flavored oil – 1/2 cup
  • granulated sugar-3/4 cup
  • dutch processed cocoa powder -1/2 to 3/4 cup
  • warm full fat milk -1/4 cup
  • yogurt beaten  – 1/4 cup
  • 2-3 teaspoons of coffee in 1/2 a cup boiling water
  • vanilla – 1 to 1.5 teaspoons

Start with:

  • Preheat your oven to 175 degrees.
  • Sieve your dry ingredients together into a bowl.
  • Add the oil,milk,yogurt and vanilla. Beat them for around 1 to 2 minutes.
  • Pour the coffee into the batter and incorporate thoroughly and beat them well for 3 minutes.
  • Grease your pan and dust it with some flour or line with parchment. Pour the batter until half it’s volume.
  • Bake for around 35 to 40 minutes until the toothpick inserted to the center comes out clean.
  • Cool the cake for around an hour and separate it from the pan. Dust it with some icing sugar and top with your favorite fruit or jam. Indulge!


Red Fried Rice


Well, this ain’t as red as it looks like. Some available red colored vegetables are a part of the ingredient list and hence the name. This one is not really spicy, only flavor is the presence of ginger, garlic and some peppers and of course some scallion which sums up this lunch recipe. This one here is also a better way to use the surplus rice. Spruce up the recipe yourself by adding some mushroom, tofu, some scrambled eggs or may be chicken as well!

Gather these:

  • Washed uncooked rice  – 1.5 cup
  • red peppers – 1 or 2 chopped
  • fresh red tomatoes – 2 chopped
  • ginger and garlic chopped  – 1 tablespoon each
  • red chilly sauce/flakes  – 1 tablespoon (optional)
  • olive/garlic oil -2 tablespoon
  • 1 onion – finely chopped
  • scallions – a bunch chopped length wise
  • salt and pepper – according to taste
  • 2 eggs  – beaten

Start with:

  • If you are using uncooked rice, cook them along with ginger garlic, a bit salt and 1 teaspoon oil.
  • In a pan, sprinkle some oil and for the ones using cooked rice, add the ginger and garlic here first. For others, add the chopped onion and let it turn pink,
  • Add the red peppers and saute for around 2 minutes, followed by the tomatoes, saute for another 2 to 3 minutes. Season with salt and pepper as required.
  • Now, add the red chilly sauce and stir the pan well, not letting it stick to the bottom. Add the chopped scallions and add the rice.
  • Incorporate the rice thoroughly. Scramble eggs in another pan and add it to the rice. Serve hot.