Tri Colour Cake


One should bake up something for every occasion. Celebrate a birthday ,festival, achievement, success… baking a stunning cake.

For me baking is a therapy !

Here goes  this simple foolproof cake recipe…..


100 gm Butter.

130 gm Sugar.

150 gm Flour(maida).

2 Eggs.

1tsp Baking Powder.

1tsp Orange/Pineapple/Rose/Mixed Fruit Essence.

Few drops  Yellow,Green and Rose Red Colour.


Grease baking tin with melted butter,here I have used bread loaf tin.

Sieve together flour and baking powder thrice.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence,mix well.

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)

Add little milk if required.

Divide in 3 parts.Add colours to each part separately,mix well.

Add batter to tin,one on top of other,swirl a knife through the batter for effect.

Bake at 180degreeC for 30 to 35  minutes.

Insert a small knife in center to check if baked properly(knife should come out clean)

Remove from tin and let it cool completely.

Cut into pieces and serve.Can be stored in airtight container up to 5 days.


Happy Cooking !!!



Ram Ladoo (Mixed Lentil Fritters)


Ram Ladoos as known on streets of Delhi are actually mix dal bhajias,(mixed Lentil fritters).They are crispy and crunchy.

This is a favorite street food of Delhi- Ram Ladoo or Gul-gulle. Just like Chole Bhature, and Matar Kulcha, this is another yummy delicacy from Delhi. when you are in Delhi, you can’t miss on this one.

You will see vendors on their mobile stalls,selling these tempting ladoos dipped in chutneys and topped with shredded radish in every famous shopping place like Lajpat Nagar, Chandi Chowk…..

Ladoos, on their own, are not spicy. The flavor comes from the chutneys and spices that top these Ram ladoos.


For pakoda:

3/4 cup Moong dal.

1/4 cup Chana dal.

1/4 cup Udad dal.

1 inch ginger.

2 green chillies.

1 tsp  Jeera.

1/8 tsp Asafoetida.

1/8 tsp  Baking Soda/Eno.

Salt as per taste.

Oil for frying.

For assembling :

¼ cup Mint Chutney.

¼ cup Tamarind chutney

3 tbsp  grated Radish.

2 tbsp Coriander leaves, finely chopped.

Chaat masala.


In a large bowl soak moong dal, chana dal and udad dal for 6 hours.

Now drain the water and grind the dal in a mixie along with ginger and green chillies. Without adding water.

Remove the prepared batter in a mixing bowl.

Add jeera,Asafoetida, salt ,chopped coriander leaves and baking soda/Eno.

Beat and mix well until the batter turns frothy.

With wet hand start dropping one by one ladoo to hot oil.fry on medium heat till golden brown.

Once done remove on absorbent paper.

For assembling:

Place 5 to 6 fried ladoos into the serving bowl,top with some mint chutney and tamarind chutney.
Sprinkle some chopped coriander leaves, grated radish and a pinch of chat masala.

Serve hot.

Happy cooking!!!