Chocolate Cake Bombs

These are a yummy and is a big hit with kids.

Choco cake bombs

3/4 cup maida
2 tbsp cocoa
2 tbsp oil
1/4 cup sugar  ( powdered sugar)
1/4 cup yogurt
1/2 cup water
Pinch of salt
1/2 tsp baking powder
1/4 tsp baking soda
1-2 drops of lemon juice
1/4 tsp vanilla

Mix curds and water nicely and add oil and vanilla.
Sieve all the dry ingredients in a bowl and add it to the wet ingredients.
Add lemon juice and mix lightly.
Heat a appe pan and grease it.
Pour a spoonful of batter, cover with a lid  and cook for a min.
Turn them around and cook the other side as well.
Ready to be eaten .
I drizzled it with chocolate syrup.
You can also insert choco chips or Choco ganache in the center for a gooey center,for that pour half spoon batter then place the chips or ganache and cover it with more batter.

Breakfast · Dosa · Indian Cuisine · Mysore · Uncategorized

Rawa Dosa

Dosa is a must have in my weekly breakfast or dinner menu and i am a die-hard fan of it. Dosa batter is usually there in the fridge and i always make a huge batch of batter…..same goes with my daughter, even she loves dosa’s and onion dosa is her current favorite. This is an instant dosa where in no soaking and grinding is required and it is my go to recipe. You  will get  thin crispy and lacey dosas with this batter. 


Rawa Dosa


1 cup Rawa

1 cup Rice atta

1/4 cup Maida

1/4 cup curds

Salt to taste

1 tsp jeera

2 G.chilli finely chopped

Coriander leaves chopped

Oil as required

Water – close to 3 cups


Combine all the ing. except oil. Add water and prepare a very thin batter . The batter should resemble a thin chaas or buttermilk consistency.

If you have time , rest for 15 mins or proceed further.

Heat a Non stick tawa and take a laddlefull of batter and start poring from the outside i,e from the edge of the pan to the inside. Dont spread the batter with the ladle it will spread by itself.


Add a tsp of oil all over the dosa and let cook on a medium flame till nicely browned .

Serve hot with coconut chutney .

Pinks Notes:

In the same way you can prepare onion rawa dosa as well, for that finely chop onion and spread it on the dosa tawa, then only start pouring the batter, proceed as mentioned above and crisp onion wara dosa is ready.


Breakfast · Curds · Gujrati · Indian Cuisine · Uncategorized

Khatta Dhokla

I love Dhoklas and my favorite is this one. I love experimenting and trying out diff recipes. This is another gujrati version wherein the rice and dal are soaked and grounded to a batter and curd is added for the Khatta taste. Here goes the recipe.


Khatta Dhokla


1 cup Rice

1/2 cup Urad dal

1/4 cup Chana Dal

1/4 cup Curds

Oil 1 tbsp

salt to taste

Eno Fruit salt 1 tsp

R.chilli powder 1 tsp

For Tempering

Oil 11/2 tbsp

Rai 1 tsp

curry leaves 5-6

G.Chilli Chopped



Wash rice nicely and soak for 3 hrs.

Wash both the dals nicely and soak them as well for 3 hrs.

Grind the dals to a smooth batter and transfer them to a big bowl.

Grind rice to a thin rawa consistency and add it to the dal batter.

Add curds and salt to the batter and mix nicely.

Let this batter ferment overnight.

Prepare a steamer ready and grease a big plate.

While preparing mix the batter nicely, add 1 tsp oil and eno fruit salt and mix nicely.

Pour the batter in the greased thali and sprinkle r.chilli all over it.

Steam for 20 mins and let cool for another 10 mins.

Cut into square peices and keep aside.

Heat oil in a pan and add rai and til.

Then add curry leaves and and green chilli and pour it all over the dhoklas 

Serve Hot with a cuppa chai 🙂

52 Week of 2012 · Baking · Cookies/Biscuits · Uncategorized

Torcettini di Saint Vincent – Yeasted Cookie – We Knead to Bake #4

“Torcettini di Saint Vincent” – heard this name for the first time one when Aparna gave us the baking challenge for this month. These four months have been fun and have cooked different things till now and i am sure that the coming months will be full of baking surprises.

Same as i have done earlier i have followed Aparna’s recipe to the tee and so will be sharing her recipe here. Torcettini di Saint Vincent – these are cookies which have a crispy crust due to the caramelised sugar and has a chewy texture inside. It was a good experience baking these, not a favorite of mine but good for a try. So here goes a bit on the name of the cookie and the recipe as well.


Torcettini are smaller versions ofTorcetti (meaning small twists), and these pear/ teardrop shaped twists are made of a dough of flour, yeast and butterwhich are shaped and then rolled in sugar before being baked. These biscuits are synonymous with the town of Saint Vincent in Valle d’Aosta, a small mountainous region in North-Western Italy, even though they’re well known throughout the Piedmont region as well.

The origin of these biscuits is believed to be from Grissini (breadsticks) which were made from the leftover scraps of bread dough. According to one story, a Grissini baker had some leftover butter which he needed to use up. Inspiration struck and he decided to add the butter to the last batch of his Grissini dough for the day. To be able to differentiate this lot of “breadsticks”, he rolled them in sugar and shaped them into loops, and the Torcetti was born. Torcetti/ Torchettinitaste even better when they’re flavoured with lime/ lemon zest or anise.

Torcettini di Saint Vincent

Recipe Source : My Diverse Kitchen


1/2 cup warm water

 1 1/4 tsp active dry yeast

 1 1/2 cups all-purpose flour

1/4 tsp salt

1 tsp  lemon zest

40gm unsalted butter, cold and cut into small pieces

1/3 cup sugar for rolling the cookies


Dissolve the yeast in the warm water, in a small bowl and keep aside.

Put the flour and the salt in  large bowl  and mix. Add the butter pieces and  mix till the flour-butter mixture looks powdery.

Add the yeast-water mixture and mix till it all comes together as a ball. Do not over  knead. Place the ball of dough in a oiled bowl, turning it so it is well coated with the oil. Cover the bowl, and let the dough rise quite a bit.

This dough does not really double in volume, but it should look “puffy” after about an hour or so. When you pinch off a bit from the top you can see the interior looking a bit like honeycomb. Press down the dough and deflate it, wrap it in cling warp and refrigerate it for 2 hours.

When ready to make the cookies, take the dough out and lightly roll it out into an approximately 6” square. If the dough feels sticky, scatter a little sugar on it. Using a pizza wheel cut the dough into four strips of equal width.
Cut each strip into 6 equal pieces, by cutting across, making a total of 24 pieces.
Roll each piece into a pencil thick “rope” about 5” long. Sprinkle a little sugar on your work surface and roll the “rope” in it so the sugar crusts the dough uniformly. Form the “rope” into a loop crossing it over before the ends.
Place the Torcettini baking sheets, leaving 1 1/2″ between them. Leave them for about 20 minutes or so till they rise/ puff up slightly.
Bake them at 160C  for about 25 minutes till they’re a nice golden brown. Cool the cookies completely and store.
Pinks Notes :
You can make a chocolate version as well by adding 2tbsp cocoa and removing the same qty of maida.

Strawberry Ice Cream

It is raining strawberries here and i am loving it. Have already prepared yum Strawberry Jam and plan to try out some more desserts before the season ends. Also planning to freeze some,do lemme know if u all have freezed them earlier. ” I Scream U Scream We all scream for Ice Cream”. We at home love ice creams and can have a scoop of it everyday at any time of the day.

I was totally ignorant of the fact that Egg yolks are used in the preparation of ice cream. When i was searching for ice cream recipes most of them contained egg yolks to prepare the basic custard. A new knowledge for me, i really wonder whether all the pre packed ice cream do use eggs or not?

So here comes the recipe for Strawberry Ice Cream , a creamy lip smacking ice cream which will beckon you to have more after very spoonful. The fresh taste of  strawberry is so good that you will start to avert yourself  from the pre packed ones.. I have already prepared this twice and loving it.

Strawberry Ice Cream

Recipe Source Tarla Dalal Cooking and More


2/3 Cup Strawberry Puree

1 Cup Full Fat Milk

2 tsp cornflour

2/3 cup fresh cream

1/2 cup Powdered Sugar

5 Strawberries cubed


To prepare strawberry puree, remove the leaves and halve them and blend to a puree. You can strain the puree if you dont like the grainy texture, but i dint sieve the puree.

Mix cornflour in 2tbsp water and mix nicely.

Heat milk and 1/4 cup sugar  in a pan and when it comes to a boil add the cornflour mixture and cook for 5 mins till it thickens and coats nicely to a back of spoon.

Cool the mixture completely.

Whip Cream and the remaining 1/4 cup Sugar nicely till it reaches soft peaks.

Mix the whipped cream and pureed strawberry to the milk mixture and mix nicely till well combined.

Freeze in a air tight box till slushy and bend again.

Repeat this process 2 more times and before setting in the freezer after the last whip,  add the cubed strawberries and set for atleast 8 hrs.

Yum Yummy Ice cream is ready to be devoured.

To remove the perfect scoops,  dip the ice cream scooper in water and then scoop by rotating it in a clockwise direction.

Pinks Notes

The Ice cream turned out great and they was no crystallization.

Any seasonal fruit will also be a good replacement.