Wednesday, November 5, 2014

BEST NAN KHATAI EVER - Cardamom flavoured Indian cookies

Best Nan Khatai ever
How to make perfect Egg less Indian Cookie - Nankhattai
Serving Size : 2 cookies
Cooking time : 20min
Makes : 12 servings
Calories : 204 per serving

Ingredients :

All purpose flour / Maida : 1 1/2cups
Unsalted Butter at room temperature : 3/4cup ( Traditional nankhattai is made with ghee, but i used butter)
Granulated Sugar : 3/4cup
Cardamom / Elaichi : 3 or  you can use 1/4tsp Cardamom powder
Nutmeg powder : 1/4tsp (optional)
Baking soda : 1/4tsp (you can substitute with baking powder too)
Semolina / Rava / Sooji : 1/4cup

best nan khatai ever
Directions :

1. Preheat oven to 180 degrees / 350F. Sift together flour and baking soda and keep aside.

2. Transfer cardamom pods and sugar into a mixer grinder bowl and  powder it.

3. With an electric mixer, cream the butter until light. Add the cardamom- sugar powder and continue mixing until light and fluffy. 

4. Add the sifted flour - soda mixture slowly and combine well with spatula. If using, add Nutmeg powder at this stage. Add the final ingredient Semolina and give a good mix.

5. Make a smooth dough using your hands and roll into walnut sized  balls. Place 2 inch apart in a non - greased cookie sheet and bake for 20minutes. Allow to cool for 2minutes in the pan and then transfer to the wired rack.

Notes : 

1. If you are using more butter /  ghee the cookies will be flat.
2. if you are giving 1 hour time to rest the dough in refrigerator, it will hold the shape beautifully.

Saturday, November 1, 2014


I made this disco themed cake for Yahoo Search team's Halloween celebration today. It was a yellow sponge cake and i decorated with vanilla butter cream and fondant cutouts. 

Recipe for the soft and extra smooth Vanilla Butter Cream Icing :

Ingredients :

Salted Butter : 1/2 cup, at room temperature
Powdered Sugar : 2 Cups
Milk : 2tbsp
Vanilla extract : 1tsp

Method :

Beat butter for a few minutes with a mixer  on medium speed.  Add powdered sugar in two batches and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Now add the flavour with Vanilla extract and 2 tablespoons of milk. Beat for 2 more minutes and divide frosting into 2 bowls.

Tuesday, October 21, 2014


Japanese Soba noodles are buckwheat noodles - as the pure buckwheat flour does not bind together well, most soba noodles are made with a combination of buckwheat flour and wheat flour. This thin grayish-brown noodles are a staple of Japanese cuisine.  

Chicken Soba noodle soup Recipe

How to make Soba noodle soup / how to cook soba noodles? / Recipe with Japanese Soba noodles
Cooking time : 15min
Serves : 2

Ingredients :

Soba Noodles : 1 bundle
Chicken breast : 4oz, bite sized (Vegetarians can add Tofu in the end)
1Cup Assorted Fresh vegetables ,  like 4 Mushrooms, 1 carrot, 3 snow peas, 2 baby corns, baby spinach (I used 1 large carrot and 1/2cup baby spinach )
White onion : 1/2Cup
Garlic : 2 cloves, finely chopped
Ginger : 1/2 inch piece . finely chopped
Chicken Stock / Vegetable Stock : 3Cups
Low sodium soy Sauce : 1tbsp
Salt to taste
Vegetable oil : 1tbsp
Fresh Cilantro / coriander leaves to garnish

Healthy Soba noodle soup for kids


1. How to cook Soba noodles : Heat up a pot of water and bring it to boil. Soba noodles comes in individual serving bundles. I used one bundle for this soup, so remove the wrapper around it and Add the soba noodles to the boiling water just like we do with spaghetti. Cook till done, al dente. It will take 5 -8minutes. Drain and rinse with cold water and set aside in individual soup bowls.

2. In the mean time, heat oil in a sauce pan and add onion, ginger and garlic. When the onion is translucent, add chicken and stir fry for 1-2minutes and add the stock. When the meat is cooked, add the vegetables, Soy sauce and cook for 2 more minutes. Adjust the salt and Turn off the flame and Ladle the hot soup on the top of the soba noodles and serve immediately.


Wednesday, October 15, 2014

ROSE CAKE with Lemon Buttercream Frosting

My first attempt to make a rose cake :)
Its a Lemon Sponge cake with Chocolate Ganache filling and Lemon Butter Cream frosting

Recipe for the best Lemon Butter Cream Icing :

Unsalted Butter : 1Cup / 2sticks, at room tempterature(Not melted!!!)
Powdered Sugar : 4Cups
Lemon Rind from 2 Lemons
Milk / Heavy cream : 2tbsp
Lemon juice from 1/2 of a large lemon, approx. 1 tbsp
A pinch of Salt


1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. 

2. Add powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. 

3. Increase mixer speed to medium and add Lemon juice, lemon rind, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. 

4. Divide frosting into 2 bowls.