Perfect Pineapple Cake


My lil bro has been the guinea pig of my life. He’s tasted every batter and given invaluable advice on my baking from a child’s perspective. He is my official tester. No wonder I wanted his birthday cake to be the best.

Even though he’s more of a chocolate lover like me, he loves whipped cream. So I decided to bake the Best Pineapple Cake . In India, we call it the Pineapple Cream Pastry. 

Do not confuse this cake with the upside down pineapple cake (I have) which btw is a beauty on its own.

This recipe yields a 9″square cake which can be split into parts or two 6″ round cake which can be split into 2 parts each.

Though this cake doesn’t rise much, it provides the perfect amount of sweetness and fluffiness for the cake. The cake will be a tad dry since there’s no added fat in the cake. But don’t let that hold you up. We are going to soak each sponge in pineapple juice which will provide the cake with moistness and a delightful pine-appley texture. (Ok I know that’s not a word, but you got what I meant right?)

I got this recipe from here. I did not make any changes as the recipe does its job to perfection!


For the cake:

  • Eggs – 5 (250 gms)
  • Powdered sugar – 125 gms
  • All-purpose flour – 125 gms
  • Cornflour – 2 tbsp
  • Baking powder – 1 tsp
  • Salt – 1 pinch
  • Vanilla essence/extract – 1 tsp
  • Pineapple Essence/extract – 1 tsp

For the filling:

  • Whipped Cream – 400 ml or 400 ml heavy cream and 4 tbsps powdered sugar.
  • Pineapple Essence/extract – 1 tsp (Optional)
  • Pineapple bits approx 3 pineapple slices cut into tiny lil pieces soaked in 200 ml pineapple juice or 200 ml sugar-water syrup.
  • A few pineapple pieces for decoration.

Note: the flour = half the weight of the eggs i.e. 125gms


For the cake

Pre-heat the oven to 190 C.

Next, grease and line one 9″square tin or two 6″ round cake pans with parchment paper.
Sift the flour, baking powder, salt and cornflour 3 times.
Beat the eggs and sugar with an electric beater for around 10 min until its very thick or once you move the beater away, the mixture so formed holds for at least 5 seconds.
Next, add in the vanilla and pineapple essence and beat it for 1 min.100_5614

Now gently fold in the sifted flour and make sure no air has escaped. It may seem that the mixture won’t come together, but it will. Keep folding. Also make sure that no lumps remain and there are no streaks of flour anywhere.100_5616
Now turn it slowly and gently into the prepared tin(s) .100_5621

Bake for 30-35mins for  the 9″ tin and around 20-25 min for the 6″ tin.
Once done, remove from the cake from the tin(s) after 5 minutes and leave it on  a wire rack to cool completely. If you do not want your cake to brown from the top, cover the top with foil and then bake.100_5623


Whip the cream with the pineapple essence (Optional) until it holds stiff peaks. Since I use a pre-sweetened whipped cream, I do not add any sugar. However if you are going to use heavy cream, you need to whip the cream on a bowl of ice with ice-cold beaters for 5-7 min and add 4 tbsp of powdered sugar to it.
Reserve 1/2 of the whipped for frosting the top of the cake.

Take about  4 tbsp of cream and add one drop of yellow food colour to it.


Cut the cake horizontally into 2 parts.

Place one part on a cake board and generously drizzle with the prepared pineapple syrup and pieces. We won’t be needing all of the pineapple juice, use it only to moisten the cake. We don’t want to dunk the whole thing in there. Barely moist is our goal.100_5630

Put around 1/2 of the whipped cream on the cake and spread generously.

Place another cake piece carefully on to it. Frost with the rest of the cream and pipe with the yellow food color according to your fancy. Use the pineapple pieces decoratively. (Unlike me!)100_5667

Before serving, let the cake rest for a few hours for all the flavors to blend in.

Here, have a bite!

Here, have a bite!


No Fail Gulab Jamuns

100_5596Yep, no fail. I mean, seriously no fail.
What’s gulab jamun you ask? A sweetmeat that will leave you in wonderment. You will curse yourself for not knowing about it earlier. You will be transported to a land of bliss where only you and oh so wondrous spongy sugar syrup filled balls fill your mouth with warmth and slowly engulf your whole being into pure love for it.

Gulab jamun comes from Persian words gol (rose) and āb (water), referring to the rosewater-scented syrup, and Hindustani jamun, m. Syzygium jambolanum (also jāmaṇ, m, from the Hindustani language), an Indian fruit with a similar size and shape Gulab (good ole Wiki!)


If you’ve made gulab jamuns before, you will know that they are a little difficult to perfect. The traditional way of making these involves a mixture of khoya and all purpose flour mixed with a little soda. However ,using this method at times can make the jamuns a lil tough and dry. The humidity, texture of the khoya and how well you knead the dough make it so.
But with this recipe, you can make these in a breeze.100_5568
You don’t need to adhere to any so called rules before making these!  How cool is that?

Well, I got this recipe from a social web sharing cookbook application called Sweet N Spicy.


For the jamuns:

  • 1 cup milk powder
  • ½ cup all purpose flour
  • 1/2 tsp baking soda
  • 3 tbsp ghee
  • 2 tsp cream
  • Oil or ghee for deep frying.

For the sugar syrup:

  • 2 cups sugar
  • 2 cups water
  • 2-3 cardamom pods crushed and ground to a fine powder or a pinch of cardamom powder.
  • 1 – 2 drops rose essence


To make the gulab jamuns in a big bowl mix the milk powder, flour and baking soda.
Now add the ghee and cream and keep kneading till the dough is slightly moist and soft. You can add more cream if the dough is not coming together.
Cover the dough with a damp cloth and set it aside for around 10 minutes.100_5543
While the dough is resting we can prepare the sugar syrup.

How to make the sugar syrup:
Add the sugar, water, cardamom powder and rose essence in a pan. 100_5548Mix well on medium heat until it begins to boil. Let it boil for around 5-6 minutes. Switch off the gas.
After the 10 minute rest, add some oil to your palms and divide the dough into equal portions. Roll them into smooth balls . 100_5550
Heat the oil on medium heat. Once hot, test it by adding a gulab jamun to it. If it is the right temperature it will rise to the top in about 20 seconds.
Fry the gulab jamuns for 5 minutes or until golden brown ensuring that they cook evenly.100_5554
Drain the excess oil on a napkin.
Set aside.
Allow the gulab jamuns to cool for a few minutes before adding them to the sugar syrup. Let them sit in the syrup for about 20 minutes before serving.
Here, have a bite!

Here, have a bite!

Baked Eggless Doughnut/Donut

Deep-fried donuts are the only way to go. Maybe its got to do with me knowing only about fried donuts uptil recently, but I will never give up a fried donut for a baked one. But don’t go so soon!!

These aren’t bad or horrendous. These taste good. On their own and they are an amazing alternative if you abhor deep fried stuff. But just cos these are baked,are they  going to have a lesser fat content? NO.

These are almost as “fatty” . Did I just lose you there?

We are adding butter, having the same amount of glaze aka chocolate heaven. But why make these? That’s because its perfect for beginners. Its no fuss. Its No fail. Well, back here you are! Plus they taste really delicious. I deep-fried a few of them to see if i could work with this dough for the same. One word. DONT. These donuts are meant to be baked. Not fried. No chemical reactions or anything. But then even you would go for the baked ones. Got what I mean?


Hop along now.

Adapted from here.

For the donut:
  • 180 grams All purpose flour (Around 50 grams more for dusting)
  • 1 tbsp Corn flour
  • 30 grams milk powder
  • 1 tbsp instant/dry yeast
  • 50 ml lukewarm milk
  • 1 tbsp granulated sugar
  • 4 tbsp brown sugar
  • 50 grams butter
  • 1 tsp vanilla extract/essence
  • 1/2 tsp salt
  • 50 grams additional butter for brushing
For the simple glaze:
  • 6 tbsp powdered sugar/icing sugar
  • 1/2 tsp vanilla
  • 1-2 tbsp milk (enough to get it to the consistency you want)
For the chocolate glaze:
  • 100 grams chopped dark chocolate
  • 1-3 tbsp milk
  • 2 tbsp sugar (Optional)
Sprinkles to garnish (Optional)


How to proof dry yeast?
First ,pour the lukewarm milk in a bowl with around 1 tbsp of granulated sugar.Stir until the sugar granules barely start to dissolve.Add in the yeast . Stir until the yeast is barely combined. Cover with a cling wrap and leave undisturbed until yeast has proofed and bubbly. Around 10 minutes.
Keep in mind, the milk cannot be hot. Barely lukewarm. Why? Too hot a milk will kill the yeast. Too cold will not be an ideal temperature for it to activate. If you have a thermometer, let the temperature register between 40C to 45C.
While it is proofing , in another big bowl mix the flour,cornflour, milk powder, salt and sugar well.100_5277

Add in the butter. Mix with a fork until this whole mixture now resembles coarse breadcrumbs.  Make a well in the centre and slowly add the milk mixture. Knead until the dough starts to come together and is no longer sticky. In around 5-8 minutes, the dough will have become beautifully elastic. Take a deep bowl, one that can withhold the double size of the dough and oil it well. Put the dough in this and cover with a cling wrap . Leave it to rise for around 2-3 hours or until doubled. You can even leave it overnight.100_5281

After the dough has doubled, lightly punch it down and roll it on a lightly floured work surface to a thickness of 1/2 inch. 100_5282
Cut with a donut cutter or any circular shaped mould.
Place this on a baking sheet lined with wax paper and cover it again with a slightly damp cloth for around an hour or until doubled again.
Bake in a preheated oven for 8 minutes at 160 C or until lightly brown.
As soon as its out of the oven, generously rub each donut with butter. Dip it in your favorite glaze.100_5293
To make simple glaze:
Mix all the given ingredients well until you achieve the consistency you want.
Dip one side of the donut into it.
To make the chocolate glaze:
Mix chocolate and 1-3 tbsp milk in the microwave or bain marie until its melted. Add a little icing/powdered sugar if you find this a little bitter for your tastes.
Dip one (or both if you’re as greedy for chocolate as me!) into your choice of glaze. Pur on a wire rack to get rid of the excess glaze.
Top with sprinkles if you like.

Here, have a bite!

Here, have a bite!

Black Forest Cake


What’s your favorite cake?
I simply love the pure chocolate cake, its bitterness provides me with a wonderful comfort. (That’s the reason you would always find me hunting for chocolate that has a lot of cocoa content. I mean a lot!)

But that’s not stopped me from making another BFC today. I already have a BFC recipe which is amazing on its own. But I tried playing around with the ingredients, how wrong can you get with the simplest cake eh? (and by playing around i mean looking at a handwritten recipe that I got from somewhere I don’t remember!)


Verdict? This cake is amazing. On its own I mean. Pure cocoa bliss in the  cherry-rum syrup soaked base that is slathered with fluffy cream whipped to peaks that stand to perfection and garnished with tart cherries with some dark chocolate even more!

If I gave you two BFC’s one store bought and the other my home baked, I’d bet you’d never even touch the store bought!!

Now hop along, make some.

This recipe yields a 9″ square 6″ round cake which is split into 2 (or 3!) parts100_5497


  • For the cake:
  • 240 grams all-purpose flour
  • 300 grams granulated sugar that is the ground to a powder (Adjust according to preference)
  • 85 grams good quality cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • a pinch of salt
  • 220 ml milk
  • 100 ml  oil
  • 2 egg
  • 2 tsp pure vanilla extract
  • 120 ml  hot water mixed with 2 tbsp coffee powder
  • For the filling
  •  2 1/2 cup/500 ml Whipping cream (I used Tropolite)
  • 400 grams tinned cherries soaked in its syrup mixed with 1-2 tbsp Rum /Kahlua or 2 drops of non-alcoholic Rum Essence.


For the cake:

Sift the flour, cocoa powder, baking soda, baking powder, salt together. 100_5460

Beat the egg lightly with the vanilla extract in another bowl.


Can you see how thick this is? That’s without the addition of the coffee mixture

Make a well in the sifted  mixture bowl and add the milk and oil. Stir well. The mixture will be very thick and will not come together. No worries. .Slowly add in the egg. Mix well. In goes the hot coffee mixture. Mix until barely combined. Now have a go at the batter!100_5468

Sugar right? yes? Go ahead. Pour this onto a greased and floured 9″ square pan (or use three pans, but seriously do you own that big an oven? I’m J!) and bake at a preheated oven for 25-30 minutes. Do not over-bake!

For the filling:

While the cake is baking, go have some rest or just whip up the cream to stiff peaks. Since the one I use is already sweetened I do not add any sugar. However if you are using heavy cream, you need to add 6 tbsp of powdered sugar and whip it on a bowl of ice.

Take half of the cherries (your reserving some for decoration!) , de-seed and chop them into little pieces. Add a tbsp or two of powdered sugar to the cherry syrup(We are getting rid of the tartness).Next you could add in a tbsp of rum, but if your’e a no-go to alcohol, just use 2-3 drops of non-alcoholic rum essence. Does the job *wink wink* 😉


Once the cake is done, let it cool. Invert and split it into two parts. If your feeling a little gutsy, make it three.

Pour the syrup generously over the cake. Not too much. Don’t be stingy though! We want it to be barely wet, not soaking 🙂100_5490

If you’ve made 3 layers, you may need 50-80 ml more of the cream.  On a cake board, place one layer of the cake. Spread 1/3rd of the cream onto the cake. Even it out. But make sure to leave at least half an inch of space at the side. Why you ask?

That’s because when you top it with the other cake layer, the whipped cream will ooze out and fall onto the sides! Now we DO NOT want that!! Top with a little of the chopped cherries. Repeat with remaining layers. Frost with whipped cream and chocolate curls.100_5494

Since I had 2 layers, I used half of the whipped cream on the base , added the cherries, and topped with the second layer of a cake. Poured whipped cream on top, and didn’t frost the sides, but that was just my preference. you can decorate it however you want!

Look how moist that is!
(Ignore the tilt!!)

(Update : The handwritten recipe seems to be exactly from here .

I made this cake again, and doubled the recipe. Changing the ingredients for the doubled amount as the doubled version yields two 9″ cakes of 1 inch height each. )

Sheer Korma


Today I want to share this wonderful recipe of Sheer Korma,”Khurma”, a delicacy made on the auspicious occasion of Eid-ul-Fitr with all of you.

My great grandmother was Iranian  who later settled in Afghanistan decades ago and my grandmother after spending most of her childhood there, moved to India. What she had with her was a blend of Iranian,Afghani recipes which later adapted Indian tastes and ultimately made this dish so wonderful.

Delicious blanched almonds, pistachios, and roasted vermicelli  sautéed in ghee with subtle hints of fresh cardamom, combined with fresh milk thats thickened to perfection and topped with dry fruits. Ladies and Gentlemen, that’s Sheer Korma for y’all!

This recipe is passed down from preceding generations, my mom, grandmother , great grandmother have all used this very recipe and it is just so close to all of us. I’m transported to a different era altogether when I have a sip of it. I can almost feel my grandmother’s presence, imagine her cooking the very same thing for her family, in the very same kitchen. For some it might be eery, but for me its my house transformed to the early 19th century, bustling with the pre-independence excitement (and Eid!) all while sipping on sheer korma.
I’m pretty sure this recipe is one which you should never ever part away with. Memorize it. This is something that’s not meant to be forgotten.


  • 1 litre full fat milk
  • 6 dry palm dates/chuara soaked in half cup of milk
  • 2 tsp pure ghee
  • 6 cardamom pods, seeds crushed / ground
  • 15-20 blanched almonds
  • 1 tbsp chopped pistachios
  • 1 tbsp full of roasted vermicelli
  • 50 grams mava (optional)
  • A few saffron strands (optional)
  • 7 tbsp sugar (Adjust according to preference)

Clockwise khoya, some charoli /Buchanania lanzan (a type of dry fruit), chopped almonds (skin peeled), and dry dates soaked in milk

In a thick bottomed pot pour the one litre milk and dry dates soaked with the milk.
On the lowest heat, keep stirring until the milk has now reduced to 3/4th of its original content.

In another pot, pour the ghee and before it can come to heat add the cardamom powder, half of the almonds, half of the pistachios and stir fry for 1-2 minutes maximum. Add in the roasted vermicelli and stir for a good one minute. Remember, all this is being done on the lowest heat possible.

Add in the prepared milk to this and boil it on medium flame for 5-6 minutes.
Add in the mava/khoya, and when it reaches a full rolling boil, add a few strands of saffron and drop in the sugar. Stir for a minute and take it off the heat.
Remember, after we add the milk this whole procedure shouldn’t take more than 10 minutes. Be quick and make sure everything is at hand.

Garnish with the rest of the almonds and pistachios. Serve warm or cold. Either way, it tastes delicious.

Eid Mubarak everybody!


Here, have a bite!

McVitie’s Digestive Biscuits

Whenever I get a lil too healthy for comfort, I turn towards “Diet” biscuits. Sugar free, oil free, no cholesterol, you name it and I’ve had it! My personal favorite is the McVitie’s Digestive and after guzzling down one too many, I thought about making my own.

Though not exactly like the original, they surely make the cut of being the almost-replica. I haven’t bought another McVities since I found this recipe. You can find the original recipe here . I omitted adding the Crisco,cream of tartar,half-n-half singles due to non-availability and used margarine in place of butter.

Next time, I’d probably add a little lesser sugar as I personally found them to be on the sweeter side. The cookies taste better with time, so make sure to store em in an air-tight container.



  • 3/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup wheat bran
  • 4 tablespoons butter (can sub with margarine)
  • 5 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 4 tbsp milk


In a large bowl, mix together the flours, bran, baking powder, baking soda, sugar with the pastry blender or a fork.

Mix in the margarine. The mixture at this point should resemble coarse breadcrumbs. 100_5232

Mix the vanilla in the milk and add to the mix. Mix with pastry blender or fork until it is a really soft dough. Refrigerate for a few minutes to make it easier to work with.

Roll out dough between wax paper to a thickness of 1/8th inch and cut into rounds with cookie cutter about 2 inches in diameter  .100_5247

Transfer to baking sheet and prick all over with a fork100_5250

Bake in a preheated oven at 176 C for 10-15 minutes or until done.100_5255

Cool on a wire rack and transfer to an airtight container,

Here, have a bite!

Here, have a bite!

Doodhi Halwa


Ever been to Mahim ? It’s a quaint old neighborhood in Mumbai that’s supposedly pronounced with a silent “m” so, Mahi which is a contraction of Mahikavati.. but for me it’s always been Mahim.  Mahim was one of the seven islands that originally made up Mumbai and one of the most famous places around here is the mausoleum of Makhdoom Ali Mahimi , a revered Muslim scholar who as legend says, was known to have supernatural powers . The construction of the mausoleum took place in 1431 A.D . Well I’m not deviating, but right next to this  Mausoleum is a “mithai” (Sweetmeat) shop. It’s there where I have found the perfect doodhi ka halwa. Doodhi/Dudhi is better known as ” Bottle gourd ” and “halwa” being our very delicious mithai/sweetmeat. Rich and so very moist. Not as sweet as “gajar ka halwa” but with a subtlety that lets the deliciousness linger. Wrapped in butter paper, this used to be the only treat that I would look forward to if I knew someone had even passed through Mahim. It had been years since I even had Doodhi ka halwa and when I saw these at the market recently, I knew what I had to make.

I have made this twice this past week itself, using two different techniques but achieving the same beloved.  The recipe I am giving is prepared in under 20 minutes and uses khoya, however if you plan on using whole milk or if you don’t have khoya, just use 3 cups milk and it’ll be ready in around an hour.



  • 1 kg bottle gourd (Peeled and grated)
  • 50 grams ghee
  • 300 grams sugar (Adjust according to taste)
  • 200 grams Khoya/Mava/Khova
  • few drops green food color (Optional)
  • 10-15 slivered almonds/pistachios/cashews
  • 5 cardamom pods ground to a fine powder or 1/2 tsp cardamom powder


Grate the doodhi.


In a wide pan, pour half of the ghee and add in the doodhi.Saute it for around 5 minutes. Add in the sugar.

Let the water from the doodhi evaporate, and once it does, add in the rest of the ghee.

Mix well and stir in the khoya and cardamom .


Once the khoya is added, stir for around 4-5 minutes until no more water is remaining. If you’re using the food color, add in now and mix well.

Add in half of the almonds.

Remove from heat and serve warm with some slivered almonds on top.


Here, have a bite!

Serve warm.



My lil brother gifted me a few cookbooks recently. Well they aren’t really cookbooks, but two huge files that have hundreds of various delicacies in them. He cut out recipes from numerous sources and sheepishly handed me his prized blue file, wanting me to make those recipes that caught his fancy.

One particular recipe that I was intrigued by was mousakás / Moussaka. A traditional Greek dish made with aubergines, beef,tomatoes, béchamel sauce, and lots of cheese. Kinda like a lasagna. But without the pasta. The aubergine replaces the pasta sheets in Moussaka.Its a perfect dinner dish, highly filling and uses cheap, readily available ingredients and is amazingly easy to prepare
This recipe comes straight from the kitchens of Views Restaurant, Le Meridien Al Aqah, Fujairah.
I halved the given recipe and made my own béchamel sauce and used fresh tomatoes in place if tomato paste.

However you can use readily available white sauce (Not in India), and tomato paste if you want. Since i halved the recipe, I’m putting down the original measurements.

It doesn’t matter if  you’ve ever had Moussaka  before or not, this is one recipe that will not disappoint 🙂


For the Moussaka you’ll need:

  • 800 grams large aubergines sliced into 1.5 cm thick slices
  • 3 tablespoon Olive oil
  • 200 grams onion chopped
  • 5-6 cloves of garlic crushed
  • 500 grams of minced lamb/beef
  • 125 grams tomato paste or 4-5 freshly chopped tomatoes
  • 1/2 teaspoon cumin
  • 35 grams fresh parsley (I skipped adding this, but highly recommended)
  • salt to taste
  • 1 teaspoon of dried thyme 
  • 1 teaspoon dried oregano
  • 20-30 grams multigrain/plain bread crumbs
  • dash of Cinnamon
  • dash of Nutmeg
  • 1 cup of grated cheese preferably Parmesan but I used Mozzarella that’s easily available around here

 For the Béchamel sauce:

  • 100 grams of butter
  • 1/3 cup of flour
  • 2 ½ cups of milk
  • Nutmeg
  • 1 bay leaf
  • Salt and pepper


  • First cut the aubergines into 1.5 cm thick slices and generously rub these slices with salt. Doing this ensures that most of the natural bitterness found in aubergines has gotten away. Put some heavy weight on this so that the excess water from the aubergines has drained. Let it rest like this for around 30 minutes while you make the rest.
  • While it is draining, we can start preparing the Moussaka filling.
  • First add some oil onto a pan and add the onions and garlic cloves. Mix till transparent.100_5185
  • Add in the minced beef and let it brown. Once browned, add in the tomato paste, nutmeg, cinnamon, cumin , salt and 5 grams of parsley. Cook for around 5- 10 minutes.100_5191
  • However since I used fresh tomatoes, I had to cook this for almost 20 minutes for the tomatoes to get really mushy.Set aside.

For the Béchamel sauce:

  • In a small saucepan melt 100 grams of butter.
  • Add 1/3 cup of flour to the melted butter and mix thoroughly to form  a “roux”. This is just a flour and butter paste. its easier if you use a hand whisk, but if you don’t have one of these a wooden spoon is perfectly adequate.
  • Allow your roux to cook for two minutes then turn off the heat.100_5178
  • In another saucepan add a bay leaf and a sprinkle of nutmeg to 2 ½ cups of milk and bring to a simmer for a couple of minutes.100_5179
  • Add your roux to the milk. When you do this, you want to prevent any lumps forming, so keep the heat low and whisk constantly until the roux is thoroughly blended into the milk.
  • Simmer for a further 5 minutes stirring constantly.
  • Add in the salt and pepper.
  • Remove the bay leaf and take the white sauce off the heat.100_5184

Next, rinse the eggplants under cold water and pat dry with a towel. Ideally  use a reasonable amount of pressure – to remove even more moisture.

In a non stick pan, pour some olive oil and fry the eggplant slices in olive oil until they are just starting to brown. No further.

Alternatively, you could drizzle some olive oil on the aubergines and bake them in a preheated oven at 180 C for around 8 minutes.


  • Use a oven proof dish and line with foil (Optional, but recommended). Sprinkle breadcrumbs generously all over . arrange aubergine slices in an even layer on top.100_5198
  • Sprinkle with oregano. top with minced beef. 100_5199
  • Pour over sauce. Garnish with Parmesan and remaining parsley .100_5201

Another way of layering them would be:

  • A layer of eggplant slices
  • A layer of lamb/tomato mix
  • A layer of eggplant slices
  • A layer of lamb/tomato mix
  • A layer of eggplant slices
  • A layer of white sauce
  • Cheese100_5202

I did both of them and prefer a single layer of each. Multiple layers make it harder for me to serve.

Bake in a preheated oven at 200 C for 25 minutes and reduce the temperature to 180 C for the next 5-10 minutes.

Serve warm.

Here, have a bite!

Here, have a bite!

Eggless Butter Scotch Ice-cream


The weather has been amazing this past week in Bombay with surprise showers mid-September! I mean, isn’t that amazing? Well all I wanted to do was sit at my veranda and watch it pour all day 🙂 After doing it for like 10 minutes I got insanely bored and felt the incurable itch to cook something for my ever-dessert hungry family. I had recently brought these amazing butterscotch chips and knew I wanted to use them . Only them. Ice-cream it was. Having made butterscotch ice-cream before I chose the treaded path. But this time I decided to use only milk and no cream.

The result? An ice-cream that was definitely delicious but had a tad more icicles than I would prefer.

Next time, I’ll use half cream and half milk to have that creamy ice-cream I love.

Since I do not have an ice-cream maker,I churn the ice-cream at 2-3 hour intervals almost 5-6 times to get the creamy texture. But if your fine with the icicles, then you can skip this step 🙂



  • 500 ml milk
  • 1/4 cup condensed milk
  • 1/2 cup powdered milk
  • 3 tbsp cornflour mixed with 2 tbsp cold milk
  • 1/4 cup powdered sugar (Adjust according to taste)
  • 100 grams butterscotch chips
  • Few drops of Butterscotch essence


  • Crush the Butterscotch chips with a rolling-pin so that they are into tiny little pieces but not completely crushed and powdered. Melt half of these chips on a double boiler. Butterscotch chips melt differently than chocolate and take more time. I add around 3-4 tbsp of cold milk to it and occasionally stir for it to melt.
  • Meanwhile, mix the powdered milk and condensed milk well and in a deep bottomed vessel bring the 500 ml milk, powdered sugar , and the condensed milk+powdered milk mixture to a boil. Slowly add in the cornflour paste and keep stirring well.
  • Keep heat on medium low and let it form a custard while continuously stirring to ensure no milk sticks to the bottom of the pan.
  • Once the mixture is thick and forms a custard (by custard I mean when the mixture coats the back of a spoon and when you draw a line with your finger onto the spoon, the mixture on the spoon will separate easily )
  • Remove from heat and let it cool a bit. Add in the essence.
  • Pour onto a deep container and let it freeze well.


After around 2 hours, churn this mixture well. Keep repeating this churning process around 4-5 times, until the ice-cream is creamy. Once you feel that “Hey, this is probably the last time i’m churning, add in the rest of the butterscotch chips and freeze for the last time. (Yayee!)


Scoop and serve!

Enjoy 🙂

Here,have a bite!

Here,have a bite!

2 Ingredient Cookies


I hadn’t planned on making these today. Infact, I remember reading about this almost a year ago and thought, hey that’s a quickie. But the thought of skipping breakfast today didn’t go down to well with me. That’s when I decided to use the strawberry apple flavored oats and over ripe bananas on my counter. All you’ve got to do is mix and mash the oats with bananas and add your choice of mix-ins.
I used a few walnuts but you could add raisins, chocolate chips, chopped dry fruits or cinnamon, oh the list can be endless. But they taste pretty darn good without the mix-ins too..I didn’t add any extra sugar as I was trying to keep it “healthy”..but if you want it on the sweeter side, by all means do add sugar. These “cookies” come under the chewier and denser side. Very rich and highly filling. I have no idea how long they’ll stay good cos I have just finished eating all of mine. 😀100_4852

This recipe can be easily doubled.

Yield: 8 medium sized “cookies”

  • I ripe banana
  • 1/2 cup oats (quick/regular)
  • 2-3 tbsp sugar (optional)
  • Handful of choice of mix-ins (chocolate chips, chopped dry fruits, dried fruit, etc)

Preheat oven to 150℃
Mash the oats with the banana well.

Add your choice of mix-ins.
Scoop tablespoon full on a greased cookie sheet and bake for 12-15 minutes.100_4864

Serve immediately100_4886

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