Hi all🙋🏻‍♀️..

How are you friends? Hope all is good-going at your ends.

Although I was not posting since few months, it doesn’t mean that I was not cooking too. But was indulged with some other priorities.

Yesterday baked this Mawa-cake… THE REAL PARSI DELICACY 😋😋.

It’s totally my recipe as this much experience of baking has given me the real expertise to calculate the ingredients and match the ratio of wet to wet ingredients and dry to dry. Remember as I mentioned.. eggs should be equal to fat and flour should be equal to sugar. That’s it ✌🏻.

Here’s the recipe with egg but for eggless it’s simple.. add 1/2 cup thick curd and 1/2 tsp baking soda including baking powder which is mentioned in the recipe.


100 gms salted butter at room temperature

150 gms mawa or milk solid

1+1/4 cup powdered sugar

15 strands of saffron

2 tsp warm water

2 eggs

1/4 cup milk or buttermilk

1+1/4 cup All purpose flour

1.5 tsp baking soda

1.5 tsp cardamom powder

3 tsp each of chopped pistachios and slivered almonds.


Soak saffron strands in water for an hour.

Sieve flour and baking powder and keep them aside.

Take a deep vessel if using hand mixer or stand mixer’s bowl if using stand mixer.

Add butter, mawa and powdered sugar into the bowl and gradually by increasing the speed, beat for 4 minutes until light and fluffy at high speed.

Add eggs at a time and mix only till combined.

Add milk or buttermilk, cardamom powder and saffron strands with water. Mix well.

Time to preheat oven at 180° c for 10 minutes.

Now add flour and baking powder in 3 batches into the mawa mix.

Mix at speed 2 only till combined.

Now by scraping the sides, fold the batter well. Remember too to run the spatula from the base of the vessel. Sometimes flour stick at the base.

Transfer the batter into greased mould .. and sprinkle the dry nuts. Tab the pan for 3/4 times to settle and extra bubbles to get released.

Place the pan at the middle rack of the oven.

Bake for an hour at 180°c. Will suggest to check after 40 minutes as temperatures and moulds differ the baking criteria in whole.

When the tester comes out clean from the middle, it’s done.

Take the pan out of the oven and let it cool completely at room temperature.

Enjoy it after a day and lil bit warm.

Keep cooking👍🏻



Hi all🙋🏻‍♀️


Since Diwali made so much desserts and relished too. Now how can I skip closing of this year without any dessert😋😋.

Made GAJAR KA HALWA to good bye this year and welcome the new one🥰. Since childhood have seen my mom making this on 31st of every year and we used to enjoy this with Doordarshan’s new year program 😇.. Golden moments 🥰.

Actually I make gajar ka halwa in 2 different styles.. all depends upon my mode of time I have and mode of mood I carry😂.

This is the proper traditional method.. the other one will share soon😍👍🏻.

Now this much of halwa can be served to 15 people in dessert mode.. I know I know this is dessert but why I mentioned dessert mode because I eat in meal mode😆.



1 kg carrots.. washed, peeled off and grated.. for grating have used my processor

1 ltr full cream milk

Khoya of 1 ltr full cream milk

1.5 cup sugar.. I prefer mildly sweet but you can go for 2 cups if require more sweetness

125 gms ghee or clarified butter

1/2 tsp cardamom powder

Few chopped almonds, pistachio and cashews


Take grated carrot and 1 ltr milk in a wide and deep vessel. Boil once at high and then minimise the flame to medium and let it boil till all the liquid evaporates. If you wish to cover the vessel, minimise the flame to lowest otherwise the liquid with carrots may spill out. What I did.. I didn’t minimise the flame at medium or low.. just cooked it at high but uncovered. As I was preparing dinner too so was handling this vessel easily. Keep stirring in between.

As the milk evaporates completely, add khoya and sugar. Raise the flame high. Mix well. Keep stirring and again let the liquid released from sugar and khoya gets evaporated.

Now pour the ghee. Real labour starts here😁💪🏻. Switch the flame to medium and keep stirring until you can see the ghee is getting released. It takes about 15-20 minutes. The red colour of the halwa you get here exactly.

Add cardamom powder and dry fruits. Mix well.

Serve hot with some chopped dry fruits on top😋.

Do other works too but KEEP COOKING TOO😁👩🏻‍🍳.


Hi all🙋🏻‍♀️

This year I have not baked the traditional plum cake for Christmas.. thought to bake something different 🥳.. but booze in my mind😆. Hence made this RUM CAKE .. very rich and moist flavoured with thick butter-rum sauce!!!😋

Special secret I will share with you all today. If you are getting trouble in getting the cake off from your bundt tin or mould.. no worries. Just grease your pan and then dust your mould with fine dried bread crumbs. You can see that the cake comes out so easily from the bakeware without crossing your fingers😆. Recently I have learnt this from one of my Aunt.

This recipe will give you 1 large bundt cake or 2 smaller ones.



2 cups APF or refined flour

1/3 cup cornstarch

1+1/2 cup powdered sugar

4 tsp baking powder

1/2 tsp salt

5 eggs

1/2 cup vegetable oil

1/2 cup milk

1 tsp lemon juice

1/2 cup dark rum

2 tsp vanilla essence

1/4 cup dry bread crumbs… for dusting the baking mould


125 gms salted butter

1/4 cup water

1/4-1/2 cup sugar

1/4-1/2 cup rum

1/2 tsp vanilla essence


Preheat oven at 175°C.

Grease your bundt tin with well with oil and sprinkle bread crumbs all over the pan. Keep it aside.

In a large bowl combine flour, cornstarch, sugar, baking powder and salt. Mix well with spatula.

In another bowl add eggs, vegetable oil, milk, lemon juice, dark rum and essence. Mix all very well.

Now pour half of the liquid into the dry ones and beat on medium speed for 2 minutes.

Now add the remaining half of the liquid and again beat for 1-2 minutes or the batter looks smooth. This 2 step mixing will give your cake a very grainy texture and loaded moisture.

Before transferring the batter into mould, run the spatula from below the bowl to upper side .. just to mix any lumps remaining if.

Now transfer the batter into the greased mould and place it in oven.

Bake at 175°C for 20 minutes.

After first 20 minutes is done of baking, just rotated the mould and bake for another 20 minutes at 150°C.

Check with tester or toothpick for doneness.

Once done, remove the cake from the oven and let cool on the wire-rack.

Now prepare your BUTTER-RUM SAUCE.

Take all the ingredients of the sauce listed above in a saucepan. Cook for few minutes or until the sugar dissolves.

As the cake has cooled down completely, make 20-25 holes all over on a cake from the top side which means the base of the cake. Now pour half of the sauce on it and let the cake absorb the sauce for 10 minutes.

Now invert the cake on the plate and pour the remaining sauce.

Wait for 10 minutes and then slice and enjoy 😋.

If want to store in refrigerator, always keep it covered.

What I experienced.. the cake was getting more tastier day by day after storing.

So if possible, bake in advance for your special parties🥳.



Hi all🙋🏻‍♀️,

Many times I have eaten this sticky chicken wings in restaurants and parties and used to wonder how these guys make this so lovely dish which is juicy inside, crunchy and sticky outside. But never tried to attempt.. don’t know why🙄. Today my son asked me to make those sticky wings in lunch with his most favourite Laksa soup😋.

As I had about 4 wings in my freezer… so thought to give it a try. Ingredients I have used are anytime available in your kitchen pantry.. nothing fancy as such. So just pulled up my sleeves and got ready for this. In jiffy surfed some posts too on pinterest as I was confused whether to fry the wings or to bake them and hey what I got there 😮.. many of the authors have used baking powder to add extra crispiness to the wings. But listen it’s baking powder not baking soda and the baking powder should be aluminium-free which I had already 😁 because aluminium adds bitterness to the wings. So be sure to use aluminium-free baking powder. Actually baking powder when mixed with salt and rubbed on chicken, it dries out the skin and gives crispiness and crunchiness in XL size.

Now review for what I made… my son gave thumbs-up👍🏻 to my dish and what else do we mommas need🤷🏻‍♀️?

Best to serve hot but I had few pieces at normal temperature too. Still it was good to eat as the sauce thickened more and externally crispy 😋.

Shall be giving you the recipe of 1.5 kgs of chicken wings which can be served to 6-7 people.



1.5 kgs of chicken wings… cut at the joints

2 tbsp levelled aluminium-free baking powder

3/4 tsp salt

1/2 tsp pepper powder


1 tsp vegetable oil

1/4 tsp salt

1/4 tsp black pepper powder

1” ginger.. grated and minced

1 tbsp sweet chilly sauce

2 tbsp honey

4 tbsp brown sugar

5 tbsp dark soy sauce

2 cloves garlic.. peeled and minced


Cut each wings in halves as shown in the pic.

Preheat oven at 120°C.

Take the clean wings. Just wipe a paper napkin on the pieces so that extra moisture gets wiped off.

Take baking powder, salt and pepper powder in a large and deep bowl. Mix well.

Add the wings into the salt mix in a bowl and coat each piece well.

Arrange them on wire rack or on a tray.

Place the tray at the bottom shelf of the oven and let it bake for 30 minutes.

Now rotate and transfer the tray on to higher shelf and increase the temperature to 220°C.

Now switch to broil mode from baking mode and broil for 20 minutes or until you see the golden colour.

Flip the sides and again broil the other side for 15 minutes.

By the time wings getting broiled, prepare the sauce.

Add all the ingredients of sauce, listed above in a wide vessel. Stir well and bring to a boil. Keep on stirring until sugar melts completely and it starts getting thick. Here you have to judge. Hardly it took 2-3 minutes to get the perfect consistency. Remember after cooling down the sauce will get thickened more.

Now place the chicken pieces in sauce and turn sides so that the pieces get well coated by the sauce.

Time to serve and serve hot. Sprinkle some spring onions to garnish. I had rosemary so just sprinkled those.

Enjoy the crisp and KEEP COOKING 👍🏻


Hi all🙋🏻‍♀️,

One afternoon was just going through YouTube.. saw one make-up tutorial.. NO MAKEUP-MAKEUP LOOK.. and from there got this idea of making NO CRUST-CRUSTY COCONUT PIE 🥧 😎. Hehe… very easy to make and the best part is not preparing the crust. It’s very delicious, lustrous and to enjoy it at utmost.. always eat this hot.

The reason behind this to make in coconut flavour was that I love coconut in any form and so just grabbed this opportunity of festive season to bake and relish😋😋.



1 can or 400 gms condensed milk.. have used milkmaid

1.5 cups water.. but I have used homemade buttermilk as it was available at that time

3 eggs

1/4 cup or 50 gms softened butter.. salted

1.5 tsp vanilla extract

1/3 cup cup APF or refined flour

1/2 cup desiccated coconut

3/4 tsp baking powder

2-3 pinches of salt

1 cup dried coconut flakes


Preheat oven at 170° c.

Grease a 10” pie dish with butter.

I have used food processor for mixing the ingredients but you can use hand or stand mixer too.

Take all the ingredients except coconut flakes, in a processor and mix at high for 3 minutes.

Before pouring the batter into pie dish, run a spatula from the bottom towards upward so that any lump gets mixed well if left any.

The mix will be of thin consistency.

Now pour the mix into pie dish and bake for 40-45 minutes at 170° c.

After 35 minutes of baking, keep an eye for the browning effect because baking varies from oven to oven. To test, insert the tester or toothpick into the side of your pie and if it comes out clean, it’s done.

Take dish out and let it cool slightly.

Slice and serve when hot.



Hi all🙋🏻‍♀️,

Recently got Almond flour from Urban Platter. You can totally rely upon them for the genuine quality actually. So this Christmas, cuppies are almond cuppies with whipped cream icing and Christmas sprinklers to embellish.

So… was wondering to make bread out of it but see the destiny.. it turned out into cake😂. Bread was for only myself and so momma’s heart got filled with love for his son and so baked cupcakes for his short breaks at school. Mommies will be Mommies😁.

This recipe is truly a no peep recipe as I go through many before baking a new stuff. Didn’t have time. Just cliched my baker’s mind and no wonder it’s mindblowing !!!! It’s just like kalaakand (milkcake) when eaten hot.

While baking, my house was full of nutty and sinful aroma.

If you replace soft dark brown sugar with sugar free or stevia (1tsp) then it’s truly keto bake😋. And of course it’s totally gluten free bake too.

Let’s see the recipe which can yield 10 medium sized slices of this.



1+2 tbsp dark brown sugar… grinded

100 gms salted butter and lil bit more for greasing

4 whole eggs

2 tsp vanilla essence

1/2 cup buttermilk.. have used homemade

200 gms or 2 cups almond flour

1 tsp baking powder

2 tsp sesame seeds.. roasted


Preheat oven at 180°c for 10 minutes.

Grease the liners well with some melted butter. I just use the wrapper of butter to do so after adding the 100 gms or more into the sugar.

Take grinded sugar and butter in a medium sized bowl. Using whisker just mix them properly.

Add one egg at a time and whisk well.

Add essence and buttermilk and mix properly.

Now add flour and baking powder.

At this stage you have to take help of your handmixer. Mix well until all the ingredients combine well. At medium speed run for hardly a minute.

With the help of ice-cream scoop, pour the batter into greased liners and do the tapping 4-5 times.

Sprinkle seeds and bake for 40 minutes at 180°c.

After 30 minutes, browning spreads rapidly so you can place foil on top of your dish and browning will stop there but baking still continues.

You can use the tester to check for it’s complete baking as we do for our regular cakes.

Once done, take the baking dish out of your oven and place it on cooling rack.

Let it cool completely and do the icing with the whipped cream. Sprinkle the edible Christmas sprinklers and let the icing set for 2-3 hours in refrigerator.

Enjoy your cuppies with your families and friends.



Hi all🙋🏻‍♀️…

I am on a Christmas baking, cooking and devouring this year. Seriously on a roll😛. Tried to make these ginger biscuits this time and they have been outstanding and perfect.

My son has really enjoyed with his friends and myself enjoyed too with tea. Infact I shared few with my friends too at our rendezvous in the garden area of my society. After all Christmas is to celebrate and to celebrate with your friends. It’s all about loving and sharing and celebrating 😍.

So here’s the recipe which yields 25 medium sized biscuits.




125 gms salted butter at room temperature

1/2 cup soft dark brown sugar

1 egg

1/4 cup molasses or golden syrup or honey.. have used golden-syrup

2+1/2 cups APF or refined flour

1 tsp baking powder

1 tbsp ginger powder

1/2 tsp cinnamon powder

1/4 tsp nutmeg powder

Some extra flour for dusting


Assorted edible sugar sprinklers



Take sugar and butter in a bowl. Whip till light and fluffy with hand mixer… for about 3 minutes at medium speed.Add golden syrup and eggs. Mix well.Add flour, baking powder, all the spices. Mix well but don’t knead. Just combine well using your hands.

Pat the dough and wrap with cling film. Refrigerate for 4-5 hours. The dough will become hard enough to roll or to make balls for cookies.

Preheat oven at 175° c for 10 minutes. Line a baking tray with parchment paper.

By the time the OTG is getting preheated, divide the dough into 2 equals and keep back one in refrigerator.

From the first portion, make smooth balls and roll them in edible sugar sprinkles. Place them on lined sheet 1.5 “ apart. Press slightly on each ball.

Place the tray in oven and bake for 8-10 minutes at 175°C.

As you can see the browning edges, take the tray out and place it on wire rack. Cool it for a while and transfer them on wire racks again. Repeat the same procedure for the remaining dough.