Tag Archives: recipe

Strawberry Goodness!

9 Jan

Strawberries are such a burst of flavours! They have so much to offer – sweetness, tanginess, a surprise element and so much visual appeal. That’s why strawberries are my absolute favourite dessert fruit. This time while craving for some balanced flavours which do not leave an overly sweet or tangy taste in the mouth, I decided to make a Strawberry Shortcake.

Ingredients (For the shortcake, makes about 8 of them)

Flour – 340 gms

Caster Sugar – 2 teaspoons

Salt – ½ teaspoon

Unsalted Butter – 120 gms

Baking Powder – 1 teaspoon

Milk – enough to make the dough moist


Ingredients (For the topping) 

Fresh Strawberries

Whipped Cream

Chocolate Sauce (Optional)

Step 1

It’s best to get the shortcakes ready first since they need some baking time. Put all the shortcake ingredients together and mix it to make a dough. Remember not to over knead. Once done, put it aside in the fridge for about half hour.

Once out of the fridge, roll into small patties and place on a buttered tray or butter paper. Bake the shortcake for 15-20 mins but ensure it doesn’t become very crisp.


Step 2

While the shortcakes are getting ready, cut fresh strawberries and get whipped cream ready. To serve, cut the shortcake into two halves. On one side place whipped cream with a piping bag and place fresh strawberries on it.


A little bit of chocolate makes everything better for me so I topped my shortcake with some Hershey’s chocolate syrup. Such a treat this one was!



Heavenly Blueberry Panna Cotta!

29 Jun

I know a lot of people who are apprehensive about the idea of making desserts. For most people, cooking a whole meal is much easier than making the dessert alone because it is often believed that making desserts is a time consuming task and involves a whole lot of ingredients. But here’s the good news – you can actually make a delicious dessert with minimum ingredients. For all those who want to start out easy, here is a simple recipe of a Blueberry Panna Cotta that can be made in just a few minutes.


200 ML Cream

50 ML Milk

50 Grams Sugar

1 Teaspoon Gelatin

1 Teaspoon Vanilla Extract

Blueberry Jam


Step 1

In a pan, mix the cream, milk, vanilla extract and sugar on medium flame. Let it blend till the sugar has completely dissolved.


Step 2

Heat 20 ML water and mix the gelatin powder in it. Once the gelatin has dissolved completely, pour the mix into the pan with the cream, milk and sugar and stir well.


Step 3

In the serving glass, pour some blueberry jam. Now pour the panna cotta mix on it.


Step 4

Place the panna cotta in the fridge and let it set for atleast 4 hours

Step 5

Take it out of the fridge just before serving and top it with a layer of blueberry jam again.

That’s it, get ready to indulge 🙂


Egg-less Chocolate Loaded Mousse

30 Apr

A very common notion is that eggless desserts never taste as good as the ones with egg. Well, it can be true in some cases but not in all. There are some recipes that will never be the same without eggs but then there are those that will turn out just as good without compromising on the taste and texture. One such recipe is that of the ‘mousse’. A chocolate mousse is a classic dessert, a popular choice with all age groups and it works well with different taste buds. Here is an easy recipe of an eggless chocolate mousse


80 gms dark/cooking chocolate

400 ml fresh cream

40 gms caster sugar (or to taste)

½ cup milk

1 teaspoon custard powder

2 teaspoons Gelatin


Step 1

Make chocolate ganache by mixing 200 ml fresh cream with 80 gms of dark chocolate on a double boiler. Once the chocolate has blended well with the cream, let it cool and refrigerate it.


Step 2

Whip the remaining 200 ml cream with an electric whisker until it thickens. Instead of whipping the cream you can also use 200 ml of whipped cream directly. Place it in the fridge once whipped.


Step 3

You can replace eggs with a custard mix. Heat ½ cup milk and add 40 gms sugar in it and stir continuously till the sugar melts. In a small bowl add very little milk to 1 teaspoon of custard powder to ensure the consistency is smooth and no lumps are formed.

Now add this mix to the milk and sugar on the stove and stir continuously till the mix thickens.

You can replace this custard mix with eggs in any mousse recipe.

Quick tip : Try to use a non-stick vessel while making this mix because custard mix tends to stick to the bottom


Step 4

Now mix the chocolate ganache, whipped cream and custard mix together.


Step 5

Add 2 teaspoons of gelatin to 20 ml of luke warm water. Stir continuously. Once it has mixed well, add it to the rest of the ingredients

Quick Tip: Replace Gelatin with Agar Agar if you wish to make this recipe vegetarian.


Gelatin mixed with luke warm water

Step 6

Place the mix either in glasses or silicon moulds and let refrigerate it for atleast 4 hours


Serve it chilled with some choco chips or any other garnish 🙂


Say ‘Cheeseeeeee’ Cake!

21 Mar

Cheesecakes are the easiest kind of cakes to make..trust me when I say that! A lot of people look at me in disbelief but it’s true! Cheesecakes require fewer ingredients compared to regular sponge cakes and you do not have to worry about the ‘right’ baking time. My personal favourite is the Oreo Cookie Cheesecake and it’s tough to go wrong with this one. Here is a simple recipe that can help you make the perfect Oreo Cookie Cheesecake.

Ingredients (Makes approximately 1 Kg of Oreo cookie cheesecake)

2 packets of Oreo biscuits (Preferably with chocolate filling inside)

400 gms of Amul or any other Cream Cheese of your choice

30 gms of unsalted butter

Heshey’s Chocolate Syrup

Granulated Sugar (to taste)


Ingredients for the cheesecake

Step 1: Setting the base

Crush all the Oreos in a mixer to get a fine texture.

Take 2/3rd of the Oreos and add melted unsalted butter in it and give it a good mix. Keep the 1/3rd portion of crushed Oreos aside.

Grease your baking tray with butter and set the Oreo-butter mixture in it. Form an even layer that covers 1/4th of the baking tray from bottom.

Place it in the fridge and let it set for half an hour.


Well crushed oreos


Oreo and butter mix set in the tray

Step 2: Mixing the cream cheese

Place all the cream cheese in a mixing bowl and add some crushed Oreos and granulated sugar to it. Do remember that the base and topping of the cake will be sweet so refrain from making this mixture too sweet.

Give the ingredients a good mix and whip together


All ingredients mixed together

Step 3: Baking time

Pour the cream cheese mixture on the Oreo base and bake it for 15 mins at 180 degrees

Pull it out of the oven after 15 mins and let it cool


Bake it at 180 degree C for 15 mins

Step 4: Topping it right

Once cooled, sprinkle crushed Oreos on the cream cheese and splash Hershey’s chocolate syrup over it.


Top it with crushed Oreos and Hershey’s Chocolate syrup

Let it refrigerate for good 8 hours so it sets perfect!

Pull it out of the fridge after 8 hours and yayyy! Your Oreo Cookie Cheesecake is ready.


Take special care of the following

*Ensure you use a baking mold/tray that can be detached from the bottom. It is NOT possible to pull out a cheesecake upside down.

*Take the cheesecake out of the refrigerator just before serving. The cream cheese may melt if kept outside for too long.

*Over baking or not adding enough butter to the crushed Oreos  for the base (Step 1) can make the crust of the cake very hard and difficult to bite into.