Monday, 31 December 2012

Guest Post by Sutapa: Chocolate Coffee Cake

The best part of blogging is getting to know lots of fellow bloggers and most importantly how they love to share even the secret recipe that their family have been keeping as a secret for many years. The fun part is when they even do a guest post if requested that shows the love they have for other bloggers and their blog. Hailing from different walk of life and countries is something everyone should acknowledge off, now I got to know Sutapa from Tips for Delicious and Healthy Cooking sometime ago while we visit each others blog. She always comes up with unique and healthy dishes she have tried, I love her collections. Now without wasting anymore time let me pass it over to her.

I feel honored to be part of Arthy’s delicious blog. She is not only a great foodie but a dear friend. I am so very happy when she asked me to do a guest post for New Year. My wish for her and all her blog readers for New year is -

Happiness keeps you sweet
Success keeps you glowing and

God keeps you going.
May you have a greatest 2013 ! 
Welcome New Year with my delicious Chocolate coffee Cake.

Winter means season for cakes, cookies and hot cup of coffee. In this chocolate coffee cake I try to combine two most hot favorite flavors of the season. I am sure you all will like this yummy cake.


2 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
3/4  cup butter milk
3 eggs
1 /2 cup prunes ( or any dry fruits of your choice)
1 1/8 cup dark cooking chocolates chopped
375 g unsalted butter chopped
1 cup castor sugar
1 freshly brewed strong coffee
 Melted butter for greasing
Preheat oven 160 degree C. Brush your cake pan with the melted butter to grease. Line the base of the with a parchment paper for baking.

Mix the dry ingredients together well. Lightly beat 3 eggs. Add eggs to dry ingredients. Add butter milk to the dry ingredients. Mix well. With the help of a hand beater mix the batter well in such a way so that no lumps are formed. Set the batter aside. 

Now in a medium sauce pan take butter, dark chocolate, castor sugar and coffee. Heat on a medium temperature, let the butter and chocolate melt and well combined. Now add this mixture slowly to the previous batter. Mix well with the beater so that it is well mixed and no lumps are formed.  

When well combined then add prunes or whatever dry fruits you want to use. Mix well. Now pour the mixture in the cake pan and bake in a preheated oven for a hour or until a skewer inserted came out clean. Let it stand for 10 to 15 minutes before turning into wire rack to cool. You can top it with any glaze but I want to keep the calorie count low so just top it with generous amount of grated chocolate and cherry. 

                                             Relish delicious Chocolate Coffee Cake.

Friday, 28 December 2012

Guest Post by Swasthi Blank: Vegetable Biryani

It's the week of celebration at my blog, I think many of you have known many of my blogger sisters are doing guest post for the past few days. Adding to the list will be Swasthi the owner of Indian Healthy Recipes blog, I love her recipes especially the healthy versions and admire her pictures of food. If you have visited her blog before you would know how much love she puts in her cooking and photography, let me not waste any time and introduce our star today Swasthi Blank.

Hi Everyone! I am Swasthi , author of Indian Healthy Recipes. I am delighted to be here on Arthy’s space to share a simple Vegetable Biryani Recipe.  We all love biryani, but many never attempt to prepare this at home, feeling it to be a tedious process. But trust me! Making a good biryani is just a simple task and an art, which can be gained by practice. I have used a homemade biryani masala powder, but if you wish you can replace it with any store bought powders, though I cannot suggest you any brand as I have not been using them for years now. Now on to a non-mushy and spicy Vegetable Biryani recipe.

1 cup of aged basmathi rice (soaked for just 10 to 20 mins)
½  cup of chopped onions
1/3 cup of tomatoes chopped
6 to 8 baby potatoes or 1 large potatoes cubed and soaked in salt water till you prepare.
¼ cup of carrots chopped
¼ cup of green peas
Few thinly sliced capsicum pieces (optional, but adds aroma to the rice)
1 ½   tbsp ginger garlic paste
½ cup mint leaves
½ cup Coriander leaves
2 to 3 green chilies (adjust as per your taste)
A pinch of turmeric
1 ½ tbps melon seeds paste (smooth paste, optional, but adds a lot of taste)
1 ¼ tbsp. homemade biryani masala powder (can use store bought too, but adjust the quantity as needed) (adjust as per your taste)
1 ¾ cup Water (works right for me always)
4 to 5 tbsps. oil

Dry spices
1 bay leaf
5 green cardamoms
1 star anise
3 inch cinnamon stick
6 to 8 clove
Few pepper corn

1.   Fry the capsicums in 1 tsp of oil and set aside.
2.   Heat oil in a pan, add spices and sauté
3.   Add ginger garlic paste, sauté
4.   Add tomatoes, little salt, turmeric and fry till the tomatoes turn mushy and then later become dry (all the juice must be evaporated)
5.   Add the onions, carrots, peas and potatoes fry on medium for 2 mins
6.   Add mint and coriander leaves, sauté for 2 to 3 mins
7.   Pour water, add salt, biryani masala powder
8.   Cover and cook till the potatoes are half cooked usually takes around 3 to 4 mins on medium flame.
9.   Add rice , melon seed paste and cook on a medium flame till all the water is evaporated. Mix well
10.Close the pan with a tight lid and simmer the flame to minimum, the flame should barely touch the pan. Cook this way for 7 to 8 mins, checking in between. If rice is undercooked can sprinkle some warm water and cook. Add the fried capsicums. Off the heat.

Serve after 15 mins

Thanks dear Arthy for giving me this opportunity.

The pictures makes me drooling, what you think? Awesome recipe isn't it, do try and visit her blog she has more surprising recipes there!

Tuesday, 25 December 2012

Guest Post by Shobana Sekar : Tutti Frutti Cookies

I still remember Shobana the first day she messaged me asking about life in Malaysia as she said her family will be following her husband who will be working here. We have been friends since then, I love her blog Kitchen Secrets, her photography skills always amaze me. Do visit her blog and you will be amazed too not forgetting she shares wonderful recipes that she have tried. Now let me pass over to her and let us see what she has in store for us.

We wish u a Merry Christmas.. we wish u a Merry Christmas and a happy New Year..... Merry Christmas everyone.. I's pleasantly surprised when Arthy of  Sumanarthy's Kitchen asked me whether I wanna do a guest post for her awesome blog. Yes, of course I would like to.. this is what I've conveyed her. So when I asked what should I make, am told it should be related to Christmas and New year bakes/ food. Also I've bookmarked this recipe from Sharmi's space few days back and when I told tutti frutti cookies, Arthy instantly agreed to the idea. 

Thanks Arthy for a great opportunity and also this is my first ever guest post in my 2 yrs of blogging. I've always been a big fan of Arthy's blog for her Asian recipes and traditional, which is her mom's recipes. I've already tried few noodles recipe from her blog and to tell u that tastes exactly like a take out from many restaurants here..I mean, way better than take out.. I know u get what I meant. One more thing is, she has many simple recipes that u can even make in a jiffy with no compromise in taste and it's speciality. Do check out her blog ppl..

Adapted from Sharmi's passions with changes:

All purpose flour -- 2/3 cup
Almond meal -- 1/3 cup
Vanilla essence --1 tsp
Milk -- 2 tsp (add few more tsp if the dough needs)
Tutti frutti -- 1/3 cup
Unsalted butter -- 5 tbsp, @ room temp
Confectioner's sugar / Icing sugar -- 1/2 cup ( I feel 1/3 cup is more than enough, so add as per ur taste)

  • Click here to know how to prepare almond meal. U may also grind the almond in a grinder to a fine powder and use it.
  • Add the icing sugar + butter and beat until it's light and fluffy. Add the vanilla essence and mix using a whisk.
  • Add the almond meal + all purpose flour + tutti frutti and mix them gently unyil it's combined. 
  • The dough has to be bit sticky, so add a tsp of milk and check the dough. If u feel, u need to more, add a tsp again and mix thoroughly. Do not add any more than 2 tsp of milk.
  • Now gather the dough and form a log. Take a sling wrap and roll the log in it. Cover all the ends and seal.
  • Freeze the dough for 45 minutes. In the mean time, line the baking sheet with parchment paper, take the cutters,if using, and make ur work bench ready.
  • Preheat the oven to 160 deg C.
  • Take the log from the freezer and uncover it. U may cut the log into slightly thick discs and bake for 12 to 15 minutes.
  • But, I used the cutter. Roll the log as slightly thick chappathi's and cut with ur cutters. Arrange the cookies on the baking sheet with the enough space from each other and bake for 15 to 21 minutes(my oven took 21 minutes) until the edges started changing to golden brown.
  • Gather the dough and again form a roti and cut it with the cookie cutter's and do the same step until u r done with the dough.
  • My oven always takes more of the time than the already given timings to bake. All together my oven took 21 minutes forthe star shaped cookies and 24 minutes for the flower shaped cookies.
  • But the recipe calls for 12 to 15 minutes max to bake the cookies in any shape. So keep an eye on ur cookies after 11 minutes of baking.
  • I feel half cup sugar is a lot, and I always like mildly sweet cookies, u may reduce if u don't like very sweet cookies.
  • Do not dump all the milk @ once, add tsp by tsp and check out the consistency of the dough. Remember, we've added 1 tsp of vanilla and that is a wet ingredient.
  • U may substitute the tutti frutti with mixed nuts / dried cranberries / soaked cherries.
 Merry Christmas to all,
Happy Baking,

Monday, 24 December 2012

Guest Post by Faseela Noushad : Apple Custard Pie

Jingle Bells Jingle Bells Jingle All The Way, So Much Fun It Is To Ride In a One Horse Open Sleigh....Christmas celebration is so wonderful every where, this festive season is something shared by everyone despite coming from different religion. Now for the second post for Christmas is shared by Faseela Noushad from Good Food Ends With Good Talk. This is the second time she made guest post for my blog and I'm very glad she agreed for it. Thank you dear, now let's see what she made for us;

Thank you so much Arthy for giving me one more opportunity to do a guest post at your fabulous blog. Hope you like the recipe which I chose for you. 

MERRY CHRISTMAS & HAPPY NEW YEAR to you and your family dear

Pie Crust
Wheat Flour: 2 cups
Sugar powdered: ½ cup
Salt: needed
Cold milk: needed to knead the dough
Cold butter: ½ cup (approx.)

Milk: 1 cup
Custard powder: 3tbsp
Sugar: 5-6tbsp
Apple: 1

Method Of Preparation

In a bowl add milk, custard powder and sugar.Stir well. Heat the milk and keep on stirring. When the custard is cooked and becomes thick switch off the flame. (The custard should be thick enough.)
Chop the apple into small pieces and add into the custard. Let it cool.

Pie Crust
In a bowl add wheat flour, salt and powdered sugar. Add in the cold butter and knead with fingers till the butter combines well with the flour.Then add in needed cold milk to form hard dough. (Don’t add more milk) Refrigerate the dough for 1 hour.Then take out the dough and roll on a floured surface and cut to the size of pie pan. 

Place it on the pan and just do pricks with the fork. With the balance cut flour, roll it again and cut to 4 stripes as per the length of your pie pan. Keep aside.Bake the pie crust in a preheated oven to about 5-8 minutes, Take it out and add he custard filling to it and arrange the stripes over it to form a lattice pattern and bake to about 30-35 minutes or till done.

Cool on a wire rack.

Note: This was my first try of pie, so I just made in my normal baking pan instead of using pie pan.

Sunday, 23 December 2012

Guest Post by Priya Suresh: Vegan Christmas Fruit Cake

I thought of sharing this Festive Season with all my fellow blogger friends and all my other friends who visit my blog, you must be thinking how I do it? Simple, I have requested a few of my fellow blogger friends who I admire their blog and recipes to do Guest Post for my blog from 23rd December 2012 until 1st of January 2013. Who said it is difficult to celebrate Christmas and New Year with all my friends all around the world?

Now coming to the first post, I have requested Priya Suresh of Priya's Versatile Recipes to share her wonderful recipe here. She never said NO and gladly sent this post to me, I visit her blog everyday just like the name of her blog all her recipes are versatile and makes one go drooling the moment you take a look at her clicks. The recipes in her blog is easy enough for any new cook to try in their kitchen. Now let us see what she has to say;

Cooking specially and doing a guest post for a co-blogger is definitely an interesting part of this virtual world, few days back I got a message from Arthy asking whether I can do a guest post for her. Her message made me happy and immediately I said ok for making a guest post for her. I visit her space almost everyday since few months and love her variety of drool worthy foods particularly her malay foods, I have bookmarked few to try especially her prawn sambal, as I love sea foods very much. 

Coming to the guest post,she said she want something perfect for this festive season, I know I'll be making a fruit cake for her and finally decided to make a vegan version.Thanks to Arthy for giving me a wonderful chance to make this guest post.


2cups All purpose flour
1cup Whole wheat flour
1cup Avocado Puree
1cup Oil
1+1/2cups Packed brown sugar
1tbsp Flaxseed powder
1tsp Baking powder
1tsp Baking soda + 1/2tsp for cooking fruits
1/2tsp Cinnamon powder
1/4tsp Clove powder
1/4tsp Ginger powder
1/4tsp Nutmeg powder
3tbsp Honey
1tsp Vanilla essence
1/2cup Water
2cups Dry fruits (chopped finely,i used dates,black & golden raisins,apricots,pineapples,prunes and tutti frutti)
1/2cup Nuts (chopped finely)
2tbsp Orange zest

Grease a round cake pan with oil and line a baking sheet.

Sieve the flours with baking powder and baking soda and keep aside.

Mix the flaxseed powder in  three tablespoons of warm water and keep aside.

In a pan, heat the dry fruits,sugar,honey,water in low flame until the sugar gets dissolves, then put the flame in high and bring it to boil.

Put the flame again in low and cook for half an hour,so that the dry fruits will gets well cooked, put off the stove and add the 1/2tsp of baking soda,mix it and keep it aside.

Preheat the oven to 300F.

In a bowl, take together the avocado puree,oil,flaxseed mixture,vanilla essence and spice powders and mix, now add the cooked fruit mixture,orange zest and nuts,mix everything well.

Add the flours to this mixture and mix gently with a spatula.

Transfer this cake batter to the already prepared cake pan and bake cake for an hour or until a skewer inserted comes out clean.

Let the cake gets cool completely .

Dust with confectioner's sugar and enjoy.

Thank you so much Priya for sharing this recipe with us, God bless you. Merry Christmas and Happy New Year to you and your family.

Saturday, 22 December 2012

Honey Chicken

This is a very very easy recipe, eating out Chinese food could be very costly for even a small portion, so if you make it at home so much you can save and the whole family can have as much as they like. Now let's see how I made this;

Few pieces of fried chicken (click here for recipe)
1/4 cup of honey
2 tbsp of soft brown sugar
1 cup of water
2 tbsp of corn slurry (corn starch+water)
A pinch of salt

I have used my previous recipe to make fried chicken, so let's see how to prepare the gravy.

Boil water in a pan, add honey, salt and soft brown sugar when you can see the small bubbles add in the corn slurry and let gravy thicken. Turn off the flame and pour the gravy over the fried chicken.

Now our Honey Chicken is ready to be served, pour the gravy only when you are ready to serve the chicken. If you pour the gravy earlier the crispiness of the fried chicken will be gone and will be soaked.

Do try and let me know how it turned out!

Friday, 21 December 2012

Carrot & Peas Stir Fried with Tofu

1 pack of peas
1 carrot (cut as per your preference)
2 fried white tofu
2 tbsp of mushroom sauce
1 tbsp of diced garlic
1 tbsp of oil
Salt to taste

Clean peas and carrot, wash, drain and keep aside.

Heat oil in a wok and fry garlic until fragrant, now add in tofu, peas and carrot stir very quickly. Then add mushroom sauce, salt and stir for another minute. Ready to dish out, do not over cook the veges as it wouldn't taste good.

Now our Carrot and Peas Stir Fried with Tofu is ready to be served.

Do try and let me know how it turned out!

Tuesday, 18 December 2012

Strawberry Swirl Cake

Christmas is just around the corner, I'm so excited about it. I'm planning for a small celebration with my family and as another step to Christmas I baked a wonderful and delicious cake, Strawberry Swirl Cake. I don't want to go on blabbering here let me take you to the recipe;

1 cup of all purpose flour
1/2 cup of castor sugar
1/2 cup of soft butter
1/2 tsp of baking powder
1/2 tsp of baking soda
1 tsp of rose essence
1/4 cup of evaporated milk
1/4 cup of strawberry filling
2 drops of red coloring (optional)
2 large eggs

In a mixing bowl, whisk egg, sugar and butter until fluffy. Now add in rose essence, red coloring and evaporated milk. Now add baking soda, baking powder and all purpose flour and mix until everything are well incorporated. 

Pour the mixture in a baking tray depending on your preference and finally add the strawberry filling on top of the cake mixture, using a stick swirl the filling in the cake mixture to get a perfect swirl once baked. Then bake the cake at 150 degrees for 40 minutes.

Once the cake is perfectly baked let it cool before  you unmould the cake and cut into slices. Now our Strawberry Swirl Cake is ready to be served.

Do try and let me know how it turned out!

Ginger Garlic Paste

Cooking is something really fun to do and needs lots of creativity and patience in making a wonderful meal for the family, but one thing I really hate is peeling garlic for cooking. It just takes so much of my time and patience so I always peel lots of it and store in a air tight container and keep it in the fridge. 

I use ginger garlic paste for most of my cooking and always have some in fridge so that I don't have to prepare a fresh one when planning to cook. Ginger garlic paste is very easy to prepare but peeling garlic again something I really hate. But I have a very easy way to peel garlic for ginger garlic paste preparation, let's look at what actually I'm trying to say;

500g of ginger (cleaned and cut small)
500g of garlic (cleaned)

Prepare 500g of ginger and garlic

Soak garlic pod in water, this make it easy to peel the skin off

Peel off skin from ginger and cut into small pieces

Put ginger and garlic in a blender and add very little water to make into fine paste

Store it in an air tight container and can be stored it in fridge for nearly a month

Sunday, 16 December 2012

Indian Style Roasted Chicken

Planning for lunch especially on a Sunday is really tough because that's the only day my husband and brother will be around so I have to think of a dish that will be loved by all of us. I have always been planning to roast whole chicken for lunch and today was the right time for me to make it. I went to market so early and purchased chicken, marinated with spices and roasted it.

The taste was so good and my husband and brother loved it a lot as he said its a nice twist to what we used to purchase from restaurants. Adding carrot and potatoes to the roast makes it a wholesome meal and healthy too. Now without wasting any time let me share with you how I made this;

1 whole chicken (without head and feet)
1 large potato (cut into wedges)
1 large carrot (cut into wedges)
1 large yellow onion (cut into wedges)
2 tbsp of ginger garlic paste
3 tbsp of meat curry masala
2 tsp of chilli powder
1 tsp of turmeric powder
1 tbsp of soft brown sugar
1 tbsp of chilli sauce
1 tsp of cumin seed
1 tsp of fennel seed
1 cinnamon stick
4 pcs of clove
2 star anise
1 tbsp of salt

Mix chilli powder, meat masala powder, cinnamon stick, star anise, cloves, 
cumin seed, fennel seed, salt and some water to make all the above to a paste

Masala paste for chicken

Apply ginger garlic paste and turmeric powder to the chicken, apply this to chicken cavity also

Marinate chicken with prepared masala mixture for at least 30 minutes, 
now apply brown sugar and chilli sauce to the chicken

Once marinated roast chicken in oven 30 minutes to a side for both sides at 150 degrees 
on a rack (temperature and roasting time depends on the chicken's size and oven),
 make sure place a plate below the rack to collect the juice from chicken

Using the juices and oil collected from the chicken mix in potato, onion, carrot 
and bake it until potato pieces are soft. Serve chicken with the roasted potato, onion and carrot.

Now our Indian Style Roasted Chicken is ready to be served.

Do try and let me know how it turned out!

Friday, 14 December 2012

Strawberry Milk Toast

Thinking about what to prepare for breakfast always gives me a tough time, I need something healthy and easy to make before I leave to work. I love omelette toast very much but I don't like it sweet either, when I opened my fridge door I saw Strawberry Milk that my husband bought then got an idea. While thinking what else to add I thought cinnamon powder and strawberry milk will get along well, so I decided to make Strawberry Milk Toast with cheese slices.

This is a very easy to do recipe for any time of the day, even kids would definitely love it. Now let me bring you to the recipe and how I made this.

4 sliced of bread
2 eggs (beaten)
1 tsp of butter
5 tbsp of strawberry milk
A pinch of cinnamon powder
A pinch of salt

Lightly beat the eggs

Add in the strawberry milk

Add butter, cinnamon powder and salt

Dip one slice of bread to the egg mixture

Soak both the side of the bread in the egg mixture

Now toast the bread on a hot pan

I prefer both the sides of the bread to brown well

I have added a slice of cheese on the bread slice and top with 
another hot slice making it a sandwich

Now our Strawberry Milk Toast is ready to be served, you can add sugar 
if you are serving for kiddos, they would definitely love it.

Do try and let me know how it turned out!

Tuesday, 11 December 2012

Christmas Cake

I love Christmas my whole life, for me the best festival in the world would be Christmas. Fun filled, joyous and full of love is how I would describe this festival. Even though I don't celebrate Christmas but the month December always bring lots of excitement and joy for me, be it the movies aired on television, the cakes and cookies, decorations and gifts.

This year I have planned to make a Christmas cake for celebration at home so my mixed dried fruits  have been soaking in brandy for the past 3 days, I know usually minimum 6 weeks is needed to get the best out of soaking this dried fruits. But since this is the first time I'm making this cake so I don't have that much of patience to wait for 6 weeks.

Okay now let's check how I made this cake;


500g of dried fruit (assorted)
2 cups of plain flour
1 cup of fresh orange juice
1 cup of soft brown sugar
3 tbsp of treacle/ honey
1 tbsp of orange zest
1 tsp of nutmeg powder
1 tsp of cinnamon powder
1 tsp of mixed spice powder
1 tsp of baking soda
1/2 cup of brandy
150 g of butter
A pinch of salt
2 eggs

Boil dried fruits, butter, brown sugar, orange juice, treacle, salt on a low flame until it bubbles, 
then add baking soda at this moment more smaller bubbles will be formed, 
turn off the flame and let it completely cool

In another bowl, sift plain flour, nutmeg powder, mixed spice powder, cinnamon powder and keep aside.

Once the fruit mixture completely cool, add eggs and mix, finally add the dry ingredients to this mixture and fold in  orange zest well, no need to whisk or beat for very long. 

Grease a baking tray and pour in the cake mixture and bake at 150 degrees for 30-45 minutes depending on your own oven. Once baked let the cake completely cool, leave in refrigerator for at least 2 days before cutting and serving the cake.

But I couldn't wait for another 3 days to post this picture so had to cut a small piece out to show to you. For the best taste and moist you can apply brandy on the top layer of the cake for 3 days.

Now our Christmas Cake is ready to be served. Do try and let me know it was!

Sunday, 9 December 2012

Seasoned Fried Squid/ Calamari Rings...


250 g of squid (cleaned and cut into rings)
1/4 cup of plain flour
2 tbsp of corn starch
1 tsp of 5 spice powder
1 large egg beaten
1 tsp of salt
Oil to fry

Pre-soak squid in beaten egg for at least 30 minutes with a pinch of salt. 

In a bowl mix plain flour, corn starch, salt and 5 spice powder and keep aside.

When ready to fry, roll the squid in the flour mix and dust off the excess and fry in deep and hot oil. Do not leave it to fry too long as squid will be rubbery if cooked too long. Remove from oil as the flour coating the squid turns golden and drain out on a paper towel.

Fried Squid is best eaten while its hot so fry the squid only when you are ready to eat it right away.

Now our Seasoned Fried Squid is ready to be served. Do try and let me know how it turned out!

Saturday, 8 December 2012

Potato and Anchovies Sambal


2 cups of dried anchovies
2 large potatoes (diced small)
2 large onion (sliced thinly)
20 pcs of dried red chilli
1 tbsp of soft brown sugar
1 tbsp of chilli sauce
1 tsp of shrimp paste
3 cups of water
Salt to taste
Oil to fry

Soak and clean the dry anchovies and drain and keep aside.  Blend dried red chilli, 1 onion, shrimp paste and water until its fine and smooth.

Deep fry the anchovies until its crispy and set aside. Heat oil and fry the balance onion, then add potatoes and fry for a minute. Now add the blended items in this and let it boil until the raw smell of the chilli is gone, let the gravy reduce to half then add salt, brown sugar, chilli sauce.

Mix everything well and add fried anchovies, let the gravy completely thicken. Now our Potato and Anchovies Sambal is ready to be served.

Do try and let me know how was it...

Sunday, 2 December 2012

Orange Butter Cake


1 1/2 cup of all purpose flour
1/2 cup of freshly squeezed orange juice
1 cup of castor sugar
1/4 cup of chocolate chips
1 cup of good quality butter
2 tbsp of orange zest
1 tsp of vanilla extract
1/2 tsp of baking powder
1/2 tsp of baking soda
1 large egg

In a mixing bowl whisk sugar and butter until fluffy then add egg and vanilla essence. Now add orange juice, orange zest, baking soda, baking flour and finally flour then mix everything well. Grease a baking tray and pour the cake batter and  add chocolate chips on top of it. Bake cake at 150-170 degree for 30- 45 minutes depending on your oven's requirement. Mine calls for 150 degree baked for 30 minutes.

Once cake baked let it cool for at least one hour then unmould and cut and serve the cake. Your whole house will smell fabulous with the cake baking in the oven.

Do try and let me know how it turned out!

Saturday, 1 December 2012

Yogurt Chicken Curry

I usually need lots of curry or chutney for Idli and Dosa, so to match the Idli I cooked chicken curry but substituted yogurt for coconut milk. This was a delicious and healthy curry compared to the usual ones, if you try I'm sure you will love it.

Let's check how I made this;


1 kg chicken (cut into small pieces)
1 onion sliced
1 tomato diced
1 cup of yogurt
2 tbsp of meat curry masala
1 sprig of curry leaves
4 potatoes (cut into wedges)
1 tbsp ginger garlic paste
1 tbsp of chilli paste
1 tsp of fennel seed
1 tsp of cumin seed
1 cinnamon stick
2 star anise
4 cloves
1 tbsp of oil
3 cups of water
Salt to taste

In a pan, heat oil and add cinnamon, star anise, cloves, fennel seed, cumin seed, curry leaves, onion and ginger garlic paste, fry until fragrant. Now add tomato, potato and water and let it boil. Once it start boiling add curry masala, chilli paste and cover until the masala raw smell goes off.

Now add the cleaned chicken pieces and let it cook, add salt and let the gravy reduce to half its content then add yogurt. Let the curry simmer for about 5 minutes and Yogurt Chicken Curry is ready to be served.

Do try and let me know how it turned out!