Tasted the Pillsbury Cookie cake. The vanilla one is salty; I found the chocolate one laced with Choco chips better. It’s soft, chewy and decently sweet; as in somewhere between cookie and brownie. Comes in single serving packs.
Price I feel is a little more compared to the quantity (Size of the cookie could be a little bigger). Reasonable price would make it a better option. Since I got the pack of 6 in Buy 1 Get 1 Free it sounded decent. Maybe buying each for 10 bucks is expensive.
Chocolate flavor is better than vanilla.
PS: This is not a paid review. Just my own personal opinions on the products I tried.
Paneer in any style or form is welcome in my place. We all just love the paneer, be in paranthas or sabzis or biryanis. This is one such recipe I came across a few days back and was very keen on trying.
We had an morning errand to run which drained me completely by the time I came back. I already had the phulka dough ready, all I needed was to make some simple sabzi to go with. I had paneer in pantry and this came to my mind the same instant. So I experimented and when we sit to eat, hubby and kiddo gave big thumbs up to this restaurant kinda gravy. Their happiness put a big smile on my face as we all live for such happy moments.
Do try this easy paneer recipe and you would make this again and again.
Paneer: 200 gms cubed.
Onions: 2 finely chopped.
Ghee: 1 tbsp
Ginger Garlic paste: 1 tsp
Green chili: 1 slit
Coriander powder: 1 tsp
Red Chili powder: 1 tsp
Tomato Ketchup/ Sauce: 1 tbsp (optional but recommended
Shahi Paneer (or Garam Masala) : 1 tsp
Salt to taste
Honey: 1 tsp
Cream: ½ cup
Kasuri Methi: 1 tsp
- Heat ghee in a heavy bottom pan, add the onions and sauté till translucent.
- Add the green chili, ginger garlic paste and sauté till raw smell goes.
- Add all the powders; red chili, coriander, garam masala, salt and mix well.
- Add the paneer cubes and mix well. Add the ketchup/ sauce and give it a stir.
- Add the fresh cream and simmer on a very low flame for around 2-3 minutes.
- Add the honey, kasuri methi and check for salt.
- Garnish with coriander leaves.
- Serve hot with fresh naans/ phulkas or even rice.
Got to hear about this new version of crispy but not fried or baked and I was very curious to try that. Got the products from DesiVdesi a food brand that is using natural techniques in keeping the snacks retain the nutrition. You can know more about them here
Tried their Chikoo Chips which are crispy, without any preservatives or added color. . Not very sweet which means no much sugar added. Makes a good option for kids who are fussy eaters. Maybe this version would tempt them to try this fruit.
It can be eaten on the go as it comes neatly packed in a zip pouch which means it stays fresh even after opening. Good for busy people as while travelling or on the go the fruit can become quite messy,as they have shelf life like a week or so, this one comes handy. That also means it need not be finished once opened. Can be stored and the freshness retained.
Price I feel is a little on the higher side. Maybe if they do something about it, the snack would also capture the health conscious Indian market as most of us these days have known the importance of fitness and eating right.
***********PS: Although I got the product to review, the opinions stated here are my own.************
One of the yummiest fudge with the crunch of biscuits and nuts. If you have sudden guests or craving to eat a dessert this one comes to the rescue. Sweet, crunchy and easy to make, this one doesn’t require baking.
Here goes the recipe for the no bake biscuit fudge. Do try and you would not regret.
Marie Biscuit: 12-15
Cooking Chocolate: 250 gms
Butter: 1 tbsp
Cream: ¼ cup
Nuts: 2 tbsp (optional)
- Heat and melt the chocolate using double boiler method. Add butter and mix well.
- Remove from heat once the chocolate melts and become glossy and add the cream and mix well.
- Keep aside. Allow cooling.
- Line a baking tin or deep bowl with butter paper. Break the biscuits into 4 pieces. Don’t make too small.
- Pour the chocolate in the base till the tin is covered. Add the biscuit pieces, and then pour the remaining chocolate till the biscuits cover.
- Garnish with nuts if adding and pour the remaining chocolate and tap gently for it to settle down.
- Refrigerate for a couple of hours for it to set. Alternatively, if pressed for time you can deep freeze for 30 minutes and then cut and refrigerate
- Remove and cut in desired size pieces.
- Stays good for a couple of days if left 😉
This is one dish I had been vary to try. I had always thought Moluga Podi to be a very traditional and no mess recipe. For me it had always been the one passed by mom from generations. So I never had thought variations here would work. But when I very apprehensively tried this and kiddo and Hubby gave a thumbs up to this version too I was happy. Now this also I try to keep handy and yes, this too when drizzled over idli with ghee tastes heavenly.
Here goes the recipe:
Urad Dal: ½ cup
Chana Dal: 1 cup
Coriander seeds: 1 tbsp
Mustard seeds: 1 tsp
Red Chilies: 2 cups ( Use the ones that suit your taste, I used bedgi and spicy both in equal quantity)
Salt to taste
Garlic : 4 fat cloves peeled and chopped
Gingelly Oil: 1 tbsp
Hing: a pinch
- Fry all the ingredients except garlic in 1 tbsp of gingelly oil either separately or together in a, low flame till they all change their color slightly to light brown.
- In the same pan, add little oil and fry the garlic pods till light brown.
- Allow all the ingredients to cool and grind roughly.
- Store in an air tight container and use as needed.
One of the most easiest and chocolaty goey muffins. They can be made easily with handy ingredients. They are most loved ones too. I have realized that there’s nothing called too much chocolate. This one recipe is a keeper. Plus they are loved by all.
I made this for kiddo who’s school reopens, and with this I wish all the kids a happy and wonderful academic year ahead.
Do try this you won’t be disappointed
Makes 10 Muffins
Maida: 1 ½.cups
Ghee: ½ cup (You can use butter)
Milk: ½ cup
Cocoa Powder: 3 tbsp
Sugar: 1 cup
Baking powder: 1 tbsp
Baking Soda: ¾ th tsp
Vanilla essence: 1 tsp
Choco chips: as needed.
- Preheat the oven to 180 degrees for 10 minutes.
- Sieve Maida and cocoa powder and keep aside.
- Take butter/ ghee and powdered sugar. Mix well then add baking powder, vanilla essence, soda and milk and mix well till incorporated but little lightly. The air shouldn’t be lost. That’s what makes the muffin light.
- Mix the liquids with the sieved maida and make a thick batter. Consistency should be thick, pourable but not runny.
- Grease the muffin pan, add baking cups, lightly butter it and then pour the mixture in each one till ¾ th . Garnish with choco chips. Don’t fill full as it will need space to rise.
- Bake in a preheated oven for 15-18 minutes till knife/ toothpick inserted comes clean.
- Serve with a glass of warm milk or pack as a snack. J
After trying the Mumbaiya flavor we tried the Chennai style one. I just added tadka to it.Now for me it was a fusion like Sāmbhar rice meeting noodles. The noodles tasted like Sāmbhar rice with curry leaves and tamarind extract. Maybe we can co relate the flavors but I didn’t find them very interesting.
It was like eating Maggi with Sāmbhar and no I didn’t like the combination much. I feel such classic flavors infused in Maggi are not that great an idea. Maggi classic flavors are the best and I feel they should let it be that way.