Wednesday, October 26, 2016

Choco Flan Or Impossible Cake

Today I'm posting a flan cake....this is a real treat for dessert lovers...This is a cake with two layers a flan and a cake layer....Pouring 2 batters together in a pan and after baking we get a dessert with 2 layers.Checked many recipes and saw many videos to get away the confusion of baking this cake and end up with this recipe.....

We can make the cake batter with store bought cake mix...but I like to make my own batter...then only it will be said made from scratch....Baking such dishes really feels like cooking is a real baking such desserts...

Thinking to bake different variations of this cake with vanilla cake or redvelvet cake...cant wait to try..

Now to the recipe...


For Cake:

1 1/2C All purpose flour
1/2C Cocoa Powder
2 Large Eggs
1C Oil
1 1/2C Sugar
1 1/2 tsp Baking powder
1/4C Milk if needed
1tsp Vanilla essence
A pinch of salt

For Flan:

1tin Evaporated milk
1tin Condensed milk
4 Eggs
1tsp Vanilla essence

For Caramel:

1C Sugar


For Cake:

1.Grease a cake pan or bundt pan .
2.Caramalize the sugar and pour this in the pan.
3.Now prepare the cake batter.
4.Beat the eggs and sugar well.
5.Add vanilla essence.
6.Add the oil to this and beat well.
7.Seive the dry ingredients and mix to the egg sugar mixture.
8.Pour the prepared cake batter to the cake tin.

For Flan:

1.In a blender blend all the ingredients for flan.
2.Pour this over the cake batter evenly.


1.Preheat the oven at 200 deg C for 15 mins.
2.Cover the pan with foil.
3.Keep this tin in a large baking tray.
4.Pour boiling water to the large pan.(Braine Marie Method)
5.Bake this at 180 deg C for 1hr or till done.(it took 1 hr and 20 mins for me).

6.Once the cake is done cool it compeletly to room temp.
7.Keep if refrigerated for few hrs or overnight before tilting.
8.This cake is always good the next day of baking.
9.Once cool slice and serve,
10.Enjoy the choco flan....

Tuesday, October 11, 2016

Gulab Jamun CheeseCake 200th Post !!!!

This is my 200th happy to write this post, actually when I started my blog I never thought I will be able to reach atleast 100 posts....but day after day this blog and blogging became a part of my life and improved my cooking a lot....Got many friends through blogging....Thanks a lot to my family and friends who supported me a lot to keep on blogging....

Today I'm posting Gulab Jamun cheesecake which I was waiting to try for a long time....


For Gulab Jamun:

2C Milk Powder
1/2 C All purpose flour
1/2 tsp Baking soda
3tbsp Ghee
A pinch salt
Milk for kneading
1C Sugar 
1C Water
2tsp Rose water
1/2tsp Cardamom powder

For CheeseCake:

200g Cream cheese
1 sachet Dreamwhip powder
1/2C Cold milk
1tin Puck Cream
3/4 tin Condensed milk
3tsp Gelatine
4tbsp Water
1pckt Digestive biscuit
50g Melted Butter
Crushed pisthachios for garnishing


Gulab Jamun:

1.In a bowl add the milk powder,all purpose flour,baking soda,salt and ghee.
2.Add milk little by little and knead the well.
3.Cover and let it sit for 15 to 20 mins.
4.Meanwhile prepare the sugar syrup.Boil the sugar and water till thickens.
5.Add the rose water and cardamom powder to this.
6.Now heat oil in a kadai to fry the jamuns.
7.Heat of the oil should be very low as the jamuns get cooked well inside.
8.Now make balls out of the dough.
9.Slowly put few balls in the hot oil and fry till these are cooked and golden brown.
10.Drain the excess oil and drop this balls into warm sugar syrup. 
11.Let it absorb the syrup.

For CheeseCake:

1.Grind the digestive biscuits and melted butter.
2.In a spring form pan press this biscuit mixture as a base for cheesecake.Keep it in fridge.
3.Soak the gelatine in water for sometime.
4.In a bowl beat the dreamwhip powder with cold milk ans vanilla essence till stiff peaks.
5.Add the cream cheese and cream and beat well.
6.Add the con.milk and mix well.
7.Now double boil and melt the gelatine and add to the creamcheese mixture and mix well.

Assembling The CheeseCake:

1.Slightly squeeze the jamuns and cut into two pieces.
2.Arrange this cut jamuns on top of the biscuit base.I just drizzled some sugar syrup on top of the biscuit base.
3.Pour the cheesecake mixture over this.
4.Keep this in fridge for 4 to 5 or till set.
5.Garnish with crushed pistachios.
6.Cut and serve...Enjoy the taste of cheesecake and gulab jamuns...

Thursday, September 8, 2016

Pistha Macaron

Hi all....August was a busy month ....went for a small vaccation for 15 days...came back and all the cleaning done and got tired a lot,then again to routine waiting for next holidays for Eid....
Now thinking to blog very regularly missing blogging a lot these days....Today I'm posting a macaron again...Macarons are a real madness if once started....I took around 200 filled macarons to kerala this time to share with my family and friends.....all loved it a lot...Carried it all the way in hand and reached very safe there......Once reached it is the first bag i opened to check whether it is not broken.....

As all know its a very difficult task to get a perfect as I practiced it a lot and now Masha allah I'm confident of making these cuties....
Have to be very careful in each step of making these....From measuring till baking...

Now to the recipe of Pistha macs...


For Shells:

70 grms Egg Whites (Room Temp)
35 grms Almond Powder
35 Grms Pistachios without shells
135 grms Icing sugar
35 grms Granulated sugar
Few drops of green color

For Filling:

100 grms White cooking chocolate
50 grms Cream
1tsp Powdered pistachios


For Shells:

1.Weigh the egg whites in a bowl  and keep it covered with a cling film at counter top for 24 hrs or in fridge for 4 to 5 days.
2.Before beating egg whites bring it to room temp.
3,Now weigh the almond powder,pistachios  and icing sugar.
4.Grind this and sieve and keep aside.
5.Now in a stand mixer beat the egg whites along with granulated sugar till we get stiff peaks.
6.Now carefully add few drops of green color and beat well.
7.Now add the almond pistha and icing sugar powder to the egg whites.
8.Fold in carefully till we get a ribbon like texture.
9.This is very important not to under mix or over mix the macronage(macaron batter).
10.Line up a baking tray with baking paper.
11.Now fill the macronage in a piping bag with a simple round tip.
12.Now pipe out small rounds on this tray.
13.Tap the tray on the counter few time to knock out the air bubbles.
14.If few big bubbles remain you can even poke it with toothpick carefully.
15.Now keep this for drying,it takes 30 mins to 1 hr according to the climate.
16.Once the shells are dry and not sticky you can bake it.
17.Preheat the oven at 150 degree C for 20 mins.
18.Bake this trays for 10 to 15 min or till done.
19.While touching the shells should be firm.
20 Off the oven and keep the tray at room temp for sometimes,then peel out the shells from the tray.

For Filling:

1.Now double boil or microwave the white chocolate and cream.
2.Once melted add the pistachio powder and mix well.
3,Keep in fridge for sometime..
4.Now pair the shells with same size.
5.Sandwich 2 shells with the filling .
6.Can be kept these in containers in fridge for using later.
7.Enjoy the pistha macs..

Monday, July 25, 2016


This is a famous malabar snack....this snack is made with raw rice and jaggery....very tasty snack with hot hot tea!!! This is made for iftars...I know I'm late to post this recipe..still u can make this for evening tea...many make this in cooker...I made this in a non stick vessel..

Now to the recipe...


1 and 1/2 C Raw rice
1/2 C Grated coconut
1/4 C Cooked rice
1tsp Baking powder
2block Jaggery or more as per taste
1/4tsp Salt
1/4tsp Cardamom powder
Few cashewnuts and Raisins
4 Shallots
2tsp Ghee
1/4C Water


1.Soak the rice for 1 hour.
2.Melt the jaggery along with water and keep aside
3.Drain the rice and grind it in a mixer along with coconut, cooked rice and 1/2 c water.
4.The batter should not be too much runny or too much thick.
5.Now pour this batter into a bowl.
6.Strain the melted jaggery and mix with the batter.
7.Mix salt,cardamom powder and baking powder to the batter and mix well.
8.Now heat a pan and add ghee to it fry the shallot chopped, cashewnuts and raisins and keep aside.
9.Now in the rest of the ghee in the pan pour the batter and cook covered,
10.Keep it on high flame for 5 mins and then on low flame .
11.You can even keep a lid below the pan to avoid direct flame.
12.After 10 mins open the lid and spread the fried shallots cashewnut and raisins over this.

13.Close the lid again and  cook for 15 more mins or till done.
14.Off the flame and let it sit for 10 mins.
15.After that trasfer to another plate and cut into slices.
16.Enjoy kalthappam with hot tea...

Thursday, June 30, 2016

Yoghurt Chickpea Salad

Almost we are in the end of Ramadan.....Alhamdulillah had very good days ...all are ready to welcome Eid al Fitr......
Today I'm posting a very healthy salad for iftar.


1 tin Chickpeas cooked
1 tin Kidney beans cooked
1/2 c Sweet corn cooked
1 Cucumber
1 Onion
Pepper powder
5tbsp Yoghurt
1 small Kubus (pita bread)
Coriander leaves


1.In a bowl put chickpes,kidney beans,sweet corn,chopped onion,chopped cucumber.
2.Add salt,pepper powder and yoghurt and mix well.
3.Garnish with coriander leaves.
4.At serving time mix the pcs of kubus.
5.Enjoy this healthy salad.

Saturday, June 25, 2016

Kerala Chicken Curry Guest Post For Yummy Food

Hi all..Ramadan is in its last 10 and Alhamdulillah had very fine ramadan this year so far......feeling very good..........Hope the same with u all said had fried free days till now....

This is a guest post done for Yummy Food....I'm doing guest post for the 4th yr for the event Joy From Fasting To Feasting IX....Thank u Lubna for giving me the opportunity again to do a guest post for u...She have a wonderful blog with sooo beautiful pictures of very yummy food.....

This is a kerala chicken curry which goes very well with any rotis or even with rice.....

For the whole recipe and method do drop into Lubna's blog....

Tuesday, June 7, 2016

Baked Chicken Pasta And 6th Blog Anniversary!!!!

Hi friends....My blog is 6 years many friends here...thank you for ur support for me to reach here...Thanking my family,relatives and all my friends for all the encouragement all gave me these years which kept me try new recipes and improve my cooking as well.....

The holy month of Ramadan is here and all will be busy with prayers....And again time for many yummy dishes for iftar.....This time we are thinking of a non fried iftar table...again when kids are fasting they need something fried and desserts too...1st day of iftar was completed without fried snacks..will see how will be the whole month....Insha allah will try the best for  healthy iftars....Ramadan Kareem To All....

Today I'm posting a baked dish which can be made for iftar also....this is a full meal...


For Pasta:

2c Pasta

For Marinating Chicken:

2big pc Chicken Breast
3tsp Steak spices

For Red Sauce:

1Big Tomato
2tbsp Tomato paste
2tbsp Tomato Ketchup
2cloves Garlic

For White Sauce:

2tbsp Butter
2tbsp All purpose flour
1c Milk
1/2c Cooking cream
1/2tsp Oregano
1/4tsp Parsley
1/4tsp Basil

For Topping:

Mozarella cheese
Bread crumbs


1.Cook pasta with salt and drain the excess water and keep aside.

For Chicken:

1.Marinate the chicken with steak spices and keep for sometimes.
2.In a pan heat little oil and shallow fry the chicken pcs till done.
3.Now cut the pc into cubes and keep aside.

For Red Sauce:

1.Heat oil in a pan add the chopped garlic and saute.
2.Add the chopped tomatoes and saute till it is soft.
3.Add the tomato paste and tomato ketchup.
4.Add little water and boil.
5.Add salt,sugar and vinegar.
6.Keep aside.

For White Sauce:

1.Melt the butter in a pan and add the chopped garlic.
2.Saute it and add the flour to the butter and saute till the raw smell goes off.
3.Now add the milk and cream to this and mix well till it reaches a creamy texture.
4.Add the spices and salt.
5.Mix well and set aside.


1.In a baking tray spread half of the white sauce.
2.Now mix the pasta and red sauce together and layer it over the white sauce.
3.Now layer the prepared chicken over the pasta.
4.Now spread the rest white sauce over the chicken.
5.Now put mozarella cheese over the sauce.
6.Now put some bread crumbs over the cheese.
7.Preheat the oven at 200 degree C for 10 mins.
8.Bake the pasta at 180 degree  C for 10 to 15 mins or till the top portion is brown.
9.Enjoy the chicken pasta...

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