Wednesday, March 15, 2017

Vanilla cake

I am always excited to bake cakes but many times it turns into a failure. So, I have started baking cupcakes first. Bingo! Perfect results come out every time. So, now I am more confident to make cakes.

My dearest friend wanted me to bake a cake for her daughter, Nyla's 1st birthday. The theme was Minnie Mouse. I have never made it before so I was a bit nervous but I took on the challenge. She had a Minnie Mouse cake pan, so I borrowed it from her. Now the fun part begins.

This cake was so moist, soft and the amount of sweetness is just right. I don't like to add more sugar because we cover it with frosting afterwards. My family loved it as well as my friend. She was excited to learn how to do butter cream icing, so I invited her to come over at my place and I taught her how to do icing with different types of icing tips. She was very happy. But I was more than happy because it was her daughter's first birthday cake and I wanted to make her little doll happy. 

I hope you like this recipe . Please give me feedback so I can improve!

Serves: Make 2 9" round cakes
                Make 1 9" x 13" pan cake

1 3/4 cups  sugar 
4 eggs at room temp.
2 1/2 cups  all-purpose flour 
1 cup  milk 
3/4 cup  vegetable oil 
2 1/4 teaspoons  baking powder 
1 teaspoon  vanilla 

1/2 teaspoon cardamom powder
1 tablespoon unsalted butter at room temp.
Flour for dusting
2 - 9" round cake pan OR 1- 9" x 13" rectangular pan

  1. Preheat oven to 350 degrees F . 
  2. Line two 9-inch round cake pans or one 9x13-inch rectangular baking pan with parchment paper. Grease the paper and dust with flour.
  3. In a large mixing bowl, with an electric mixer, beat  eggs until slightly fluffy, for about 1/2 minute. Add sugar and butter . Beat for another 1/2 minute. Don't overbeat the mixture. Overbeating won't makes cake moist and soft.
  4. In another mixing bowl add flour, baking powder and sieve together.
  5. Add 1/4 cup milk, 1/4 cup oil and vanilla into egg and sugar mixture and beat for 1/2 minute. Add 1/2 cup of flour and beat until the batter is smooth and creamy. Don't overbeat. 
  6. Repeat the procedure until all ingredients mixed.
  7. Pour batter into the prepared baking pan(s).
  8. Tap the pan on flat surface to avoid bubbling in batter and to spread it evenly.
  9. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and poke a toothpick into the center of the layer to check if it comes out clean.
  10. 9' x 13" rectangular pan will take longer to bake than two round ones.
  11. Let it cool completely.
  12. Carefully take out the cakes from pan and cover with your choice of frosting.

Wednesday, February 1, 2017


Again after a long break, I am back to writing and sharing my food obsession!

Health is now my first priority as I have been diagnosed with early arthritis. I am not hesitant or shy to share it with you all. Our body is amazing and gives us surprises with age and time. Lifestyle and habits are responsible for our ill health. I have started changing my food habits and the way I take care of myself showed me shocking results. Soon, I will share my experience of Ayurveda and Naturopathy with you all in my New blog : My Care, My Way!

Today I would like to share a  tempting, delicious Gujarati snack called khandvi or you can say chickpea flour pinwheels. Khandvi is savory and spicy thin rolls that literally melt in your mouth!

It requires little effort and patience to make it. I have tried different methods and tricks to make it, such as on the stove top, microwave, or cooker but I liked the traditional way of doing it on a stove cook top. Other methods are easy as well. This recipe requires some skill to spread the mixture fast and spread it thin, but once you figure it out you'll get the hang of doing it!

In this recipe, you can make approximately 30 khandvi, depending on how small or big the rolls you make are.

Ingredients: (Makes 30 rolls)

1 cup besan (chickpea flour, gram flour)
1 cup yogurt 
2 cups of water
1/8th tsp turmeric
1/4 cup fresh shredded coconut
1/2 tsp ginger paste
1/2 tsp green chilli paste
Salt to taste
Cilantro chopped for garnishing
Aluminium foil
Mustard seeds


  1. Lightly oil back of baking tray or prepare 12" aluminium foil pieces to spread the khandvi mixture.
  2. In medium mixing bowl add flour , yogurt and water. With hand mixer, mix them well and make batter lump free.
  3. Add turmeric, ginger, green chilli paste, salt. Mix well.
  4. On medium heat, place nonstick or regular steel pot. Pour flour batter in to pot and stir it. Do not leave pot unattended.
  5. Keep stirring mixture continuously and make sure  it doesn't form any lumps or burn the mixture.
  6. Keep stirring until the mixture start leaving the sides of pot and start turning into a lump.
  7. Take little lump and try to spread on tray, if it is wet then stir the mixture for little while.
  8. Try to spread it again and if it is not wet and pull the sides and if you can roll it, means your khandvi mixture is ready. It takes time to get the hang of it, but it is not an impossible task:)
  9. Switch off the stove and move pot away from heat and cover it so, mixture doesn't get dried up.
  10. Spread the mixture on tray evenly and try to spread thin. But its ok if you are doing first time then thickness wont matter as such .
  11. After 10-15 mins , spread coconut and cilantro on top of it. 
  12. With the help of knife , make straight cut and roll each khandvi carefully.
  13. Arrange khandvi on serving plate.
  14. Heat little oil and add mustard seeds, green chillies and curry leaves.
  15. Pour this oil on to khandvi rolls.
  16. Garnished with cilantro, coconut and if you have pomegranate seeds available to make it more colorful.
Step By step procedure:


Monday, September 5, 2016


Happy Ganeshchaturthi to all!!!
 Modak ,a sweet rice steamed dumplings stuffed with fresh coconut and spices.
Very popular sweet and prasadam for Ganeshchaturthi festival. Many variations and flavours are added to this sweet dish. Vegan food which everyone can enjoy! 


1 cup rice flour
1 cup water
1 tsp Clarified butter or coconut oil
oil for greasing
a pinch of salt

For the filling:

1 cup grated jaggery
1 cup grated fresh coconut
1/4 cup mawa or fresh riccotta (optional)
1/2 tsp cardamom  powder
1/8 teaspoon nutmeg powder
pinch of saffron
1 1/2 tbsp Clarified butter or coconut oil


  1. In a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together.
  2. Add mawa into mixtue and saute for 3 to 4 minutes until it mixes well.
  3. Add the cardamom powder, nutmeg powder, saffron and mix well.
  4. In another non-stick pan boil the water. Add 1 teaspoon clarified butter and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.
  5. Whisk well.  No lumps should remain. Cover with a lid and keep aside for about 5 minutes.
  6. Grease your palms with a little oil or butter and knead the dough while it is still warm.Make even size small app. 2 '' balls of the dough using oil.
  7. Make 3'' size round flat cookie shape.
  8. Make 7 to 8 folds in rolled dough with small distance in between.
  9. Add a spoonful of the filling into the dough.
  10. Bring all the ends together and press to seal. Youcan use modak mould for easy and creative shapes. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.
  11. Once the modaks are cooked they will turn translucent.
  12. Serve hot drizzled with pure ghee.clarified butter.


Tuesday, February 16, 2016

Spinach onion rice

Rice is a very common grainthat you can play around with different condaminates and recipes to create an awesome meal.

Have you ever feel you should use leftover rice for a fresh new dish? Yes of course everyone thinks like me, right? 

I dont like to waste food.  You should have sense of portion and quantity. Thats why recipes have been designed  to serve portion food and that the way we cant waste food.

In my refridgerator , you can easily find spinach. Yes we are like popeye the sailor lol. We love spinach.
From smoothie to appetizers to lunch, dinner even dessert and salad. Name it . Its a powerful veggie with superb source of iron. This green leaf is my favorite.

All you need basically is 2 cups of basmati rice and spinach...dinner  is done!!!


2 cups cooked basmati rice
2 cups Spinach chopped
1/2 medim onion
1/4 cup medium potato chopped in small pieces
1 teaspoon cumin seeds
1 teaspoon green chili paste
Pinch of asafoetida (hing)
2 1/2 tablespoon oil

  1. Heat oil in pan on medium heat.
  2. Add cumin seeds and asafoetida
  3. Add onion, potato and saute for 7 to 8 minutes until cooked
  4. Add spinach and saute for 2 minutes.
  5. Mix salt and green chili paste into the onion potato mixer. 
  6. Once everything is properly mixed add cooked rice.
  7. Cook rice for 2 to 3 minutes.
  8. Serve hot.

Tuesday, January 12, 2016

Eggless Dates and carrot whole wheat bread

Its been so long and I haven't posted on my blog due to my India trip and so many other commitments.

Wish you all a Very Happy New Year! 

I gave a surprise visit to my parents and it was just out of this world ! The reaction I got from my parents was unbelievable , I had my best time of life in this trip. This was the first time I was travelling alone without kids and hubby. I was so thrilled, excited and same time nervous, lol

you should travel more often alone to get more travelling experience. 

I spent most of the time with my parents and family members. In this trip I learnt a lot and closely observed life in many aspects. 

I met my neice Disha , whom I really want to mentioned here. She and her friend Nidhi have started an Educational Institute for little kids and the way she is dedicated to her work is admirable. She inspired me to do more and more. Love you Disha!!!
Its running into my family to help others in any way we can. Non stop helping needy, taking care of patients without looking at time and still keeping a smile on your face is not an easy job . Yes my elder brother Dr. Jayesh who has marked his banchmark for me to serve others. Love you Bro:)

So, that is all about my trip, I have more to share but in the next seassion.

After my recent knee injury , i was totally out of my kitchen experiments. Finally , I made it!
I had one box of dates in pantry. So idea was pop up and made this dates and carrot whole wheat bread loaf. It was turned out so good. Hope you like it too.

lets get started.

Ingredients: (1 loaf)

3/4 cup whole wheat flour
1 cup all purpose flour
1 cup carrot shredded 
1 cup seedless dates chopped into small pieces
1/2 teaspoon baking soda
2 teaspoon baking powder
1/4 teaspoon cinnamon powder
1/4 cup sugar
2/3 cup yogurt
1/4 cup vegetable oil
1/3 cup butter room temp.


  1. Pre heat oven at 350F 
  2. In lage bowl, add whole wheat and all purpose flour and mix them together.
  3. Add baking powder, baking soda, cinnamon powder, sugar,and whisk
  4. Add butter into flour mix and rub it and mix well with flour.
  5. In another bowl, add yogurt, oil and mix it.
  6. Add dates and carrot into yogurt mix . Mix well.
  7. Combine wet ingredients into dry and mix them together with hand well. dont over mix
  8. Spray oil in 9" x 5" loaf pan.
  9. Pour bread mixture into pan and place in oven in bottom rack
  10. Bake it for 50 to 55 minutes. Insert toothpick into loaf and checkif it comes out clean.
  11. Once done, cool it on wire rack .
  12. Slice it.


Monday, September 7, 2015

Quinoa Moong salad

Back to school!!! isnt it too early to be away for few hrs from kids ? Vacation is always fun with kids. But its time for them to learn more exciting things in school. I wish i could go to school , I love study, new books, stationary and specially Uniform ,which is no longer here in public school. 

After funfilled vacation in New york and toronto now back to normal diet regime . what do you say?
Too much junk food and outdoor eating is not good for me. well not for anyone if you are really into healthy lifestyle.

Everytime I goto Costco, I love to find new salad . I have  tried few and now I feel like its worth to make them at home. Balanced oil and salt proportion is different if you make them at home. So finally I have decided to make them at home.

Quinoa is the best grains to cook so easily. Sometimes , you have to just watch how you are preparing it becasue instruction on pack wont justified the amount of water, oh in my case :(

Green moong is my favortie lentils. Sprouted , boiled or cooked in any form they are so delicious and healthy. Salad, soup, curry, chilli , sandwich , chat, you name it , they are so easy to toss and assemble in any recipes.

So , I have made this salad and I am telling you the truth is its totally awesome. and I liked it because I have added black salt. Taste like chat.

Easy to make.

Ingredients (serves 4):

1/4 cup Quinoa
1 cup Green moong
2 small mini cucumbers
3 small sweet baby bell peppers
7 seedless red grapes
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon Black salt
Chopped cilantro
Chopped parsely


  1. In boiling of 1 1/2 cup water , add 1/4 cup Quinoa and cover it at medium heat.
  2. In medium pot boil 3 cups of water and add pinch of salt .
  3. Add washed Green moong in boiling water and let it boiled untill tander but not over cooked
  4. Drain excess water from moong and dont throw away. you can drink or use in any gravy. its healthy drink.
  5. Once Quinoa is cooked fully and all water absorbed, keep it in seperate bowl .
  6. Cut bell peppers in to small pieces. try to get all different colors of peppers to make your salad colorful.
  7. Cut cucumbers in small pieces as well.
  8. Cut grapes in to pieces.
  9. In big salad bowl mix everything together and add black salt, olive oil and lemon juice .

Friday, July 10, 2015

Kashmiri Chai

Chai , Tea ...hmmm it is very popular drink all over the world and hundred of thousands of different varieties of tea is available now a days. Brewing it with so many spices and blends with fruits and herbs .

I am not a chai lover since childhood till now. My mom said Chai is not good for kids so me and my both brothers were used to have milk (chocolate, bournvita) or plain milk or any kind of flavoured milk. So, I have never tried chai. somehow I didn't like the aroma of chai and still sometimes get headache , may be I am not used to. But I tried green tea and it works because I don't brew it too much. Green tea , ginger,lemon and honey, I love this combination early in the morning to refresh and rejuvenate my body with this Detox drink.

I usually don't go out for coffee or tea because I love to make it at home so I can make it as per my taste. well , not all of kind but still few of my choices. 

Ok so, me and my family got chance to try Kashmiri chai at Remedy Cafe in Edmonton with our friend in cold winter night and I was fall in love with it. Amazing flavour and taste. You basically won't taste it like tea tea taste but aromatic hot milk I would rather say. I was wondering how do they make it?  Always being curious if I like the food or drink or art. then I got another chance to try Iced Kashmiri chai couple of weeks ago. And that was perfect for hot summer day. I love the garnishing and taste of chai. Love it!

So finally I have made it!!!! yesss, and it was just perfect. 
hmmm sometimes recipe won't allow you to make as perfect as the creator of it makes but never give up until you achived the best result. Trial and error is always there.

Here you go!


1 cup kashmiri tea leaves (you can use green tea leaves as well if you can't find kashmiri tea leaves)
2 cups cold water
2 cups milk (I have used 2% milk)
6 cardamom pods
2 small star anise 
1'' cinnamon stick piece
1/8 teaspoon sea salt
1/2 teaspoon baking soda 
Ice cubes
Sugar as per taste
Almond and pistachio finely chopped for garnishing


  1. In medium deep pot , boil water at medium heat.
  2. while water is boiling, take coffee filter paper and put tea leaves, cardamom, cinnamon, star anise and tied with cotton thread.
  3. Once water is boiling, place tea leaves bag in boiling water.
  4. Add salt and baking soda 
  5. Let it boil for 15 to 20 minutes .
  6. Color of water will start changing into red.
  7. Boil water till reduced half of the actual quantity.
  8. switched off the stove and takeout teabag from water
  9. Add 6 to 7 ice cubes in tea and immediately stir continuously for 8 to 10 minutes to create foam
  10. Switch on the stove and let it boil again
  11. Add milk and sugar and boil it.
  12. Once you are adding milk you can see the change of tea color into pink
  13. Brew it for another 15 minutes
  14. Serve in your favorite mug Garnished with almond and pistachio.

Hope you like it.!!!
Enjoy flavorful Kashmiri chai at home.