Posted in Bakes and cakes, evening snacks, fun foods

Chocolate Choco Chip Muffin

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.

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Posted in Bakes and cakes, Mango specials, summer specials

Mango Muffins

IMG-20170524-WA0028The season of mangoes coming to an end and I hadn’t baked anything using them. Also I had got some new silicon muffin cups and was raring to use them. What better way I thought than making mango muffins. Since kiddo loves tuti fruity I topped it up with them. Also you can add pieces of chocolate inside the muffin, would be fun to have a Choco blast in between the mango flavor.

Continue reading “Mango Muffins”

Posted in Bakes and cakes, fun foods

Chai Cake

I keep buying tea packs in spite of me not being an avid tea lover. I mean I love them in a cool weather occasionally but not the regular tea/ coffee drinker. So the other day when I was cleaning and found some masala tea powder, all I could think of is a tea cake. Yes, Tea cake and trust me as yummy as it sounds it tastes even better.

Today, I share the recipe. It’s a treat for tea and cake lovers as the combination works well. Do try and let me know how it turned for you.



Wheat flour n maida both 3/4 cups, each – 1 1/2 cup(see notes )

Baking soda – 3/4 tsp

Baking powder – 1 1/4 tsp

Oil/ butter – 3/4 cup

Sugar – 1 cup

Vanilla Essence – 1 tsp

Curd / Yogurt – 3/4 cup


For Chai Masala:

Chai Masala Powder – 2 tblspn

Water: ½ cup

For topping:

Tuti Fruity: a handful



1. Take a round pan and butter it generously, dust it with flour and tap off the excess. Set it aside till use.

2.Preheat the oven to 180 Degree C / 360 Degree F.

3..Take flour, baking powder and baking soda in a sifter and sieve them. Set them aside till use.

4.Boil the tea with water and discard the masalaa. Keep the water for use.

5.Take oil, sugar and vanilla in a bowl and mix them well.

6.Add in the yogurt and mix well. Add the tea boiled and strained.

7.Now add flour mixture and fold well.

8.Pour the batter and top it with tuti fruity.

9.Bake it preheated oven for 40 to 45 mins till it is completely baked. Insert a skewer into the loaf cake till there is no wet batter on that.

10.Allow the cake to cool down for 15 mins.



Only wheat flour can be used too or only maida.. I used both in equal proportion.

Posted in Bakes and cakes, evening snacks, Munchings

Masala Biscuits

When i had newly got an OTG. I went in a baking mode. Weekly at least twice i used to bake. I used to google a lot and try put new permutations and combinations and keep trying to bake a lot of things home. This is one such experiment.

I chanced upon this recipe and loved it so much with the handy ingredients that i started maing them and they turned out to be one of the most best biscuits. I was overwhelmed with my creation. Never had in my dreams i had thought i would bake something leave yummy. This has my keeper recipe since then which has never disappointed me and I have tried replacing Maida with oats powder, whole wheat flour (shall share those versions later).


Here goes the recipe:


Maida – 1 cup
Butter – 75 gms[original recipe uses margarine],softened
Powdered sugar – 2 tsp
Salt – 1 tsp
Baking powder – 3/4 tsp
Green chillies – 6-8,adjust to your spice level[I used 4]
Yogurt – 2 tbsp
Curry leaves – 1-2 springs[I skipped this]
Coriander leaves – 1 tbsp,chopped
Ginger – 1/2′ piece grated

Preheat oven to 150C. Grease/line a cookie tray.
Sift together flour,powdered sugar,baking powder and salt and keep aside.
In a mixing bowl,beat butter till smooth[about 3-4 minutes.Mix in the finely cut chilies,chopped curry leaves,coriander leaves,ginger and yogurt.
Slowly mix in the flour little at a time and knead into a smooth dough.
Keep the dough inside a zip lock and seal it closed.
Start rolling-first to all four corners and then roll evenly till the dough stretches to all sides.
It might be sticky at this stage-so refrigerate the dough for 20 minutes or so.
Cut open the zip lock and cut the biscuits into shapes of your choice
Place the cookies on the baking tray and bake for 20-23 minutes.
Cool on a cooling rack and store in airtight containers.


Posted in Bakes and cakes, Mango specials

Mango cake

The season of the king of fruits is soon coming to an end. And i wanted to try baking  a cake with mangoes. The cake turned out to be the best I have baked so far. Moist, spongy, the taste just perfect with the flavors of mangoes, perfect sweet and loved by all at home.

The addition of tutti fruity made it nutty, but you can skip it and go ahead with this recipe.

Do try this cake and enjoy.


Makes: 12-14 pieces


All purpose flour: 1 1/2 cup

Mango pulp: 1 cup

Condensed Milk: 1/2 cup

Baking powder: 1/2 tsp

Baking soda: 1/2 tsp

Butter: 1/2 cup (melted)



  1. Preheat the oven at 180 degrees for 10 minutes.
  2. Make pulp of 1 mango(Alphonso,Badami,Kesar) should work best.
  3. Sieve the flour,baking powder, soda and keep aside.
  4. Blend the melted butter and condensed milk till well incorporated.
  5. Add in the mango pulp and mix well.
  6. Add the flour and fold it well.It would be a thick batter.
  7. Transfer in a baking dish (dust the baking dish with butter and flour) (add the tutti fruity if adding )and bake for 30-35 minutes till the knife inserted comes clean.
  8. Allow to cool and then cut in pieces. Enjoy



If the top is nicely browned and the inside need more baking, just cover with a butter paper and continue, this way the top won’t get over baked and the cake would still get baked.

Keep an eye after 30 minutes. Allow the cake to cool before slicing to get nice firm slices.

This cake stays good for a couple of days, maybe a little more if refrigerated.



Posted in Bakes and cakes

Dates Choco chip cake

 I had a bottle of dates syrup which I was planning to out to better use. Since kiddo preferred his health drink over my choice, I had to incorporate dates in his diet in some other way and Voila!! I thought of baking a cake. I had baked cakes using Dates, this time I experimented with the syrup. Must say was impressed with the results.

The cakes were soft and the syrup added its own taste to the cake and the Choco chips balanced it. The kiddo loved it so it’s Mission Accomplished for me. 🙂

Let’s come to the recipe, hope you try and love it.

Dates chocochip cake (1)


Makes 16-18 pieces


All-purpose flour:  2 ¼ cups

Baking soda: 1 tbsp.

Baking powder: 1 tbsp.

Sugar: ½ cup

Dates syrup: 1 ½ cups.( I used Lion Dates syrup)

Curd beaten: 1 ½. Cup

Oil: ½ cup

Vanilla essence: 2 tsp.

Milk: as needed.

 For Garnish:

Choco chips: ½ cup


Preheat the oven at 180 degrees for 10 minutes.

  1. Sieve the maida and keep aside.
  2. Beat the curd, add baking powder, soda, sugar and mix thoroughly.
  3. When you see bubbles coming add oil, dates syrup, vanilla essence and mix well.
  4. Add the flour to the wet ingredients little by little and mix them thoroughly without forming lumps.
  5. Fold the ingredients, if too thick add a little milk and bring it to desired consistency. It should be like a thick dosa batter consistency.
  6. Transfer them to the baking bowl and top with the choco chips.
  7. Bake them for 10 minutes in 200 degrees and 15 minutes more at 180 degrees.
  8. Keep an eye after 20 minutes and check the edges for doneness.
  9. If the knife inserted come clean means cake is done.
  10.  Allow it to cool completely and then cut in slices.


If tried to slice without cooling the cake would become crumbly and slices won’t be firm.

Alternatively choco chips can be folded in the batter too instead of topping.

Half wheat flour, half APF (All Purpose Flour) too can be used.

Don’t skip the oil.

Dates chocochip cake (2)

Posted in Bakes and cakes


With Christmas round the corner, its only fair to post a cake recipe. Although i have already experimenting with a cake recipe today, its Work in Progress and being a special day today, I don’t want to miss a chance to post a recipe of a cake.

Today, I share Tuti Fruity Cake recipe. The one which has never failed for me till now. Yummy, moist, minus butter and egg. So if you have the basic ingredients home now, you could just whip this easy cake and surprise your family.

Here goes the recipe for the cake. Do try and tell me your response.


DSC01371 (2)



Makes 10-12 medium size pieces

Maida (All purpose Flour): 1 cup

Sugar: 1/2 cup

Yogurt: 1/2 cup

Tuti Fruity: 1/8th  cup

Oil: 1/4th cup

Vanilla Essence :1 tsp

Baking powder: 1 tsp

Baking soda: 1/2 tsp


1.Preheat the oven at 180 degrees for ten minutes.

2.Sieve the maida (APF) and add baking soda and powder.Mix well.Keep aside.

3. Add sugar,oil and yogurt and mix well till sugar dissolves.

4. Mix this mixture with the maida, add vanilla essence  and mix well.

5.Transfer the mixture in a baking bowl and add the tuti fruity and fold gently.

6. Bake in the preheated oven for 25-30 minutes till the knife inserted comes clean.

Remove and allow to to cool fully before slicing or else it would be crumbly.


Don’t skip the oil. You can replace oil with butter. Also if you want reduce the oil and add more yogurt.

You can increase the sugar if you want it more sweet. With tuti fruity,since they are sweet it is recommended to add less sugar.

If you find the mixture too thick,add some milk and loosen it. It should be of pouring consistency while transferring to baking bowl.

Baking time varies so keep an eye after 20 minutes.

Tuti Fruity Cake.


Wishing you all a very Merry Christmas.