Category: Uncategorized

Orange White Chocolate Cake


It was love at first bite for me when I had a slice of Orange White Chocolate Cake baked by my colleague at work. This lady, A, is a generous soul and a wonderful baker. She bakes every weekend and kindly brings in a whole cake to work every Monday for us. Due to binge-eating during weekends, I strictly follow a restricted diet every Monday and hardly get to taste her baked goodies. It was one of the Mondays when I had swapped my restricted day of the week from Monday to Tuesday. Fortunately, it was this cake that I chanced upon. I simply fell in love with it. I requested A for the recipe and she was kind enough to send it to me.

That was the time when we had just moved into our new home and we did not have a lot of electronic appliances installed. I was itching to bake this cake but had to wait for the holiday period to be over for the electricians to come back to work. Long story short, this was the first thing I baked in our new home in the new oven. It came out so delicious. Now A had also drizzled the cake with icing on top but I skipped it as I loved the cake as is. I’m including the recipe for Orange Drizzle, you could give it a try if you like.


180g white chocolate (chopped)

125g butter (chopped)

2 eggs

155g (¾ cup) caster sugar

80ml (1/3 cup) orange juice

1 tablespoon finely grated orange rind

100g (2/3 cup) plain flour

75g (½ cup) self-raising flour


Orange drizzle

160g (1 cup) icing sugar

3 tablespoons fresh orange juice

1 tablespoon finely grated orange rind


  • Preheat oven to 170C/150C fan forced. Grease a 16 x 26cm (base measurement) slice pan.
  • Place the chocolate and butter in a microwave-safe bowl and heat at half power for 2 minutes. Stir with a metal spoon until the chocolate is melted and the mixture is well combined (give it some more time in the microwave if the chocolate doesn’t melt completely … but in 30 second increments). Set aside to cool slightly.
  • Whisk the eggs and sugar in a large bowl until the sugar is dissolved. Whisk in the orange juice and rind. Stir in the chocolate mixture. Sift over the combined flours and fold gently to combine. Pour into the prepared pan. Bake for 30 minutes or until just set. Set aside to cool in the pan.


  • To make the orange drizzle, sift the icing sugar into a bowl and add the juice and rind. Stir until combined. Drizzle the icing over the slice and set aside to set.

Rangooni rice

This is one of the easiest, simplest and tastiest dishes that I have tasted with mutton. I came across this recipe on Pree’s blog and fell in love with it at first sight. Although I couldn’t wait to try it, I was sceptical that my family will even taste it as it has hardly any spices that mutton is usually cooked at our place. So, to be on safer side, I cooked it in meagre quantity just enough for myself. And guess what? I had to share the dish between the other three and was also admonished as to why I had made so less quantity of such a beautiful dish! From then on, this dish makes a regular appearance on our dinner table specially during winters when all you want is light soupy meals that are filling. I have tweaked Pree’s original recipe slightly to make it even more easier and to suit our palate. Try it and you will be impressed by its taste for sure.


  • Mutton – 500 g (preferable bone in, but I have even made it with boneless meat)
  • Basmati / jasmine rice (Any fragrant rice would do, I prefer jasmine)
  • Ginger paste (1 tsp)
  • Salt to taste
  • Oil -2 tbsp
  • Garlic – sliced into thin roundels (10-15 cloves, the more the merrier)
  • Red chillies – 5 (or as per taste)
  • Lemon juice – 2 tsp


  1. In a pressure cooker add mutton, rice, ginger paste, salt and enough water to cook all this. Cook till 7-8 whistles (1-2 on high and rest on low flame)
  2. Once the pressure is released, open the cooker and mash the rice and mutton slightly so that they are well blended but not completely mashed. There should be small pieces of mutton soft mushy grains of rice.
  3. Add water if required to make it dense but not runny. The consistency should be that of a thick soup. Adjust salt at this stage. Keep it aside
  4. Heat oil in a pan and fry the dry red chillies till they are crisp, remove from oil and keep aside. Once cool, crush them with fingers to make flakes (Use gloves if necessary)
  5. In the same oil, fry the garlic roundels till they are crispy brown. Add this oil on the rice meat stew along with crushed chillies and lemon juice.
  6. Eat while it is hot.


Chicken roast


This blog has been gathering dust for more than a couple of years now. Although my passion for food has not deteriorated I have been too lazy to update the blog with recipes. My passion for food has infact increased by manifolds after moving out of India and trying out global cuisine. I have been experimenting a lot with food, clicking pictures as always but they never made it to the blog. Some time back I uploaded the pictures of food in Facebook and received a lot of recipe requests. I thought why not update the blog and share the link?

The first recipe that I jotted down after ages was this Chicken Roast flavoured with loads of Curry Leaves. This recipe has been adapted from the Kerala style chicken fry I learnt from a friend who is an awesome cook himself.

Half kilo chicken – cut into small pieces preferably bone in

Oil – 2-3 tbsp for frying

Grind together:

  • Red chillies – 5-6 ( add more if you like it hot)
  • Ginger – 1″ piece
  • Garlic – 5-6 cloves
  • Onion – 1 small or 1/2 medium (optional)
  • Curry leaves – 2 large handful
  • Salt


  1. Soak chicken in salt water overnight (in fridge)
  2. Next morning drain the water out, pat dry with kitchen towel and marinate in the ground masala.  Leave the chicken marinated in fridge for 1-2 hours.
  3. Heat 2-3 tbsp oil, add a few curry leaves, marinated chicken. Cook till all the chicken is cooked and dry.


  • You can completely skip the overnight soaking bit, and just marinate for half an hour in freezer if you are in a hurry. Still tastes great!
  • Instead of curry leaves, you can make it with kasuri methi.
  • If your chicken pieces are with skin and fat, add less oil initially as extra oil will ooze out while it’s cooking.


I have been guilty of letting my blogs gather dust over months. Someone had rightly said that the longer the gap, the harder it is to get back. Although my experiments with food is still the same, the enthusiasm to click pictures and draft posts died a slow death. When colleagues / friends taste my food and ask for recipes, I still come back to the blog to look for links and feel sad for its dormant state. Recently one of my relatives suddenly pinged me on Facebook and appreciated my blog and asked why I have stopped posting new recipes. I promised her that I would post a recipe soon. It is the love and faith of readers that keeps the bloggers going. And I am so grateful to all you lovely people who frequent my blogs in spite of my erratic posting patterns.

Although I haven’t been active on my blogs, I have been regularly reading fellow bloggers. I recently came across this Lemon Cake recipe at TGND’s space and the picture and the comments tempted me to bake it at the earliest. TGND had in turn tried GB’s recipe. Thank you TGND and GB. The cake turned out amazingly delicious. The proof of the cake was in its disappearing 😀 I had actually prepared the cake to return one of Abbas’s colleague’s dabba. I baked it in the evening and there were only a couple of pieces left by morning. I skipped the lemon glaze this time, but I’m gonna try it the next time.


For the cake:

  • 1 egg
  • 1 cup wheat flour
  • 1/2 cup maida or all purpose flour
  • A pinch of salt
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon zest (Whole lemon can be carefully grated so that only the yellow peel gets grated and not the white portion. Peel of 2 lemons yield approx 1 tbsp of zest)
  • 1 tablespoon lemon juice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup oil
  • 1/4 cup buttermilk (You can add 1/2 a tsp of vinegar in 1/4 cup milk and let it rest for 15 mins instead)

For the glaze:

  • 1 teaspoon lemon juice
  • 1-1/2 tablespoons powdered sugar


1. In a bowl, mix together the lemon juice, egg, oil, buttermilk, lemon zest, and granulated sugar. Beat well, till the sugar melts fully.

2. Add the other ingredients – maida, salt, baking powder, baking soda and wheat flour – to the bowl. Fold into the wet mixture gently. Mix everything thoroughly.

3. Preheat the oven for 10 minutes at 180 degrees. In the meanwhile, grease and flour a cake tin and keep ready. (I used a bundt cake tin)

4. When the oven is hot and ready, pour the batter into the cake tin. Let it bake for about 40 minutes at 180 degrees, or until a knife inserted into the middle of the cake comes out clean.

5. While the cake is cooking, prepare the lemon glaze. For the glaze, mix together the teaspoonful of lemon juice and powdered sugar well. While the cake is still warm, remove it from the cake pan and spread the glaze evenly all over it.

Lemon_Cake_2 Lemon_Cake_3

Mushroom Suimai / Momo

In my previous post, I shared the recipe of Sichuan Sauce. Here’s the recipe for momo. I used mushroom filling for the momos.

For Wanton Wrappers:
Maida – 1/2 cup
Warm water – 1/4 cup

1. Knead maida with warm water to make a firm dough.
2. Roll the dough into a large thin square sheet, about one millimetre think. Cut the sheet into three-inch squares.

For the mushroom filling:
Mushroom – 15-20, cleaned and chopped
Onion – 2 medium sized, finely chopped
Sesame oil – 1 tbsp (I used sunflower oil)
White pepper powder – 1/4 tsp
Soya sauce – 1/2 tsp
Green chillies – 1-2, finely chopped (optional)
Salt – to taste

1. Heat oil in a pan. Saute onions till translucent.
2. Add rest of the ingredients and cook till mushrooms are cooked and extra moisture is evaporated.
3. Divide into 16 equal portions.
4. Place a wanton wrapper on your palm, put a portion of filling on it, gather the edges of the wrapper and pinch firmly together to form a dumpling.
5. Do the same with rest of the wrappers and filling.
6. Steam the dumplings for 8-10 mins or until cooked and translucent. (Since I don’t have a Momo steamer, I used my Idli Steamer. But it took about15-20 mins for the momos to cook)
7. Serve hot with Sichuan Sauce.

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Pepper Tangdi

I buy half a dozen chicken drumsticks whenever we pass the fish and meat section during our grocery shopping. I would be making mental plans as to what was I gonna do with the leg pieces. But somehow I end up with something else. This time I bought with hopes of churning out tandoori chicken legs to send out for an event that is going on in the blogosphere. But due to lack of pre-planning and time, I ended up with Pree’s recipe. I am glad I did. Abbas’s comment after hogging on this dish was that “It’s very yummy. There’s only one thing missing.” Guess what it could be? Of course it was Potatoes! My Bengali husband…. Phew!

Here’s the recipe:
Chicken drumsticks (skinless) – 6-7 (I used 4)

Onion – 1 large or 2 medium sized, finely sliced
Tomato – 1 large ripe, roughly sliced
Coriander leaves – 1 cup, finely chopped
Grated ginger – 1 tbsp (I used ginger paste)
Garlic paste – 1 tbsp
Freshly powdered garam masala – 1/2 tbsp (I used Tadka masala)
Freshly pounded black pepper – 2 tbsp
Green chillies – 3-4, slit (My addition)
Oil – 2 tbsp
Bay leaf – 1
Salt to taste

1. Marinate chicken drumsticks with ginger garlic paste, pepper powder, half of the coriander leaves and garam masala / tadka masala. Keep aside for 30 mins.
2. Heat oil in a pan. Add bay leaf and onion, saute till they turn pink.
3. Add chicken drumsticks and saute on high heat, till you get golden brownish colour on the meat.
4. Add coriander leaves and salt. Combine, cover and cook on medium flame for about 5 mins.
5. Now add the tomatoes, cover and let the chicken cook in the juices that the tomatoes release. Add a little water if you want semi gravy dish.
6. Once the dish attains your desired consistency, garnish with some more coriander leaves and serve with Indian bread or with flavoured rice.


Batata stands for potato, but what about song? I wonder whether there is any word called ‘Song’ in Konkani. There might be several explanations for such a weird name. But the one that I am aware of is that, one starts singing ‘SSSsuuu SSSsuuuu SSSuuu’ after savouring this red chilli laden dish. One could decrease the spice level, but it wouldn’t justify the name. There are two versions of Batata song, one is prepared with freshly ground masala and the other with powdered spices. I love both (coz I am a spice freak). The current one goes well with dosas. I make it along with Neer Dosa or Pan Polo (will blog it soon) for a heavenly breakfast.

Potatoes – 4, medium sized, boiled, peeled and diced
Onions – 3 medium sized, diced
Oil – 2 tbsp
Salt – to taste

For masala:
Coconut – 1/2, grated
Red chillied – 10-12, or as per spice level
Coriander – 1 tbsp
Tamarind – lemon sized ball


1. Dry roast the ingredients called for masala except tamarind and grind on cooling with little bit of water.
2. Heat oil in a pan and saute the chopped onion till translucent.
3. Then add the ground masala and saute till oil oozes out from the sides.
4. Add the boiled diced potato pieces and salt.
5. Add 2 cups water or more if your require a thicker gravy. Boil till potatoes are well blended with the aromatic masala.
6. Have it as a side dish with dosas, Indian bread or rice.