Ragi Oats Banana Chocolate Cake.

My body has recently developed intolerance for gluten…..so no wheat,maida,rava any more…

Was craving for some chocolate cake so in my search for gluten free cake,came across this recipe on youtube….and it is amazing!

Eggless Healthy Ragi Banana Cake with no flour or refined sugar! We love it so much that we make it quite often now.

So here goes the amazing and easy to make recipe.


1.5 Cup Ragi Flour.

1 Cup Quick Oats.

2 tbsp Cocoa Powder.

1 tsp Baking Soda.

1 tsp Baking Powder.

1/2 tsp Salt.

3 Ripe Bananas.

1.5 Cup Jaggery/White Sugar.

1/2 Cup Coconut Oil or Refined Oil.

1/2 Cup Curd.

1 tsp Vanilla Essence.

1/4 Cup Walnuts.

1/4 Cup Chocolate Chips.


Preheat the oven to 180°C.

Prepare the Cake tin by lining it with butter paper and oiling it on all sides.

In a large bowl,Mix the Ragi,Oats,Baking Powder,Baking soda & Salt together.

Take another bowl and Mash the Bananas.Add the Powdered Jaggery, Oil,Curd and Vanilla essence whisk well.

Pour the liquid banana mix into the Flour mixture.Mix it all well together.

Mix the chocolate chip and Walnuts.

Pour into a cake tin and bake for 30-40 minutes till the toothpick inserted comes out clean.

Tip:1.Use dairy Free Yogurt for Vegan version.
2.Make sure the jaggery doesn’t have any lumps.

Happy Cooking!!!


Pink Guava Icecream.

Homemade guava ice cream turns out very creamy, flavourful and delicious.

Here I have used Pink Guava Pulp which is easily available in market,instead fresh pulp can also be used,if using fresh pulp make sure to strain it before using to remove the seeds.

Pink Guava ice cream available in Apsara ice creams is one of my favourite,so this was long awaited in my to do list…

Sprinkling salt and Chilli powder brings out all the magic…

This recipe belongs to my bestie Mrs Priti Tarale who makes awesome and very flavorful ice creams.

With ongoing summer,why not try this at home?

Here goes the recipe..


1 cup Whipping cream.

1 cup Milk.

1/4 cup Condensed Milk.

3 tbsp Powdered Sugar.

3 tbsp Milk Powder.

1/4 cup Pink Guava Pulp.


Here I have used non dairy whipping cream.

This cream can be stored in deep fridger for 6 months,scrape out as required.

Refrigerate a bowl and blades of electric beater/whisk for 10 minutes.

Once cold add cream to the bowl along with sugar, condensed milk and milj powder.

Using hand mixer,beat it till stiff peaks are formed.

When you turn the bowl upside down,if the cream doesn’t fall down that means it’s ready,dont beat further or else it will curdle.

Now add milk and red guava pulp,mix well.

Pour in an air tight container and keep in deep freezer for 5 to 6 hours or overnight.

Once set scoop out in a bowl, sprinkle some chilli powder and salt and serve immediately.

Happy Cooking!!!


Marble Cake.

Today my blog is 9 years and 476 recipes old!What else should I share today other than cake,my blogging journey had started with a cake recipe,one of my favourite…Orange cake.

So today let’s bake a marble cake to mark this milestone…

A marble cake is a cake with a streaked appearance (like marble) achieved by very lightly blending light and dark batter.It is a mixture of vanilla and chocolate cake, mostly it is vanilla cake with streaks of chocolate.


100 gm Butter.

130 gm Sugar.

100 gm Flour(maida).

50 gm Cocoa Powder.

2 Eggs.

1tsp Baking Powder.

1tsp Vanilla Essence.


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 2 parts.Add coco powder in one part,mix well.

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


Mithai Cake

If you are a brand new baker and on a look out for easy simple recipes,this one is definitely for you.

Here I have used ras malai essence if same is not available you can always replace it with vanilla essence.Cardamom powder and Kesar does the magic

You can even make Mithai Muffins out of the same recipe.


100 gm Butter.

130 gm Sugar.

150 gm Flour(maida).

2 Eggs.

1tsp Baking Powder.

1tsp Rasmalai Essence.

1/4 tsp Yellow Colour.

1/4 tsp Cardamom Powder.

1/4 tsp Kesar.

1/8 cup Warm Milk.

1/2 cup sliced Dry fruits (Pistachio & Almonds)

1 tbsp Dried Rose Petals.


Soak Kesar in warm milk and keep aside.

Grease baking tin with melted butter and flour.dust off extra flour.

Sieve together flour and baking powder thrice.Keep aside.

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

Add egg one at a time,continue beating.

Add essence,colour and Cardamom powder.

Start Preheating oven.

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

Add Kesar infused milk,mix well.

Pour into lined/greased baking tin.Top up with sliced fry fruits and rose petals.

Bake at 180degreeC for 40 minutes.

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

Invert on cooling mesh,de mould and let it cool.Cut into pieces and enjoy.

Happy Cooking !!!


Salted Caramel Sauce

This 10 minute salted caramel recipe requires only 4 easy ingredients and It’s perfect for cakes, cupcakes, cookies,ice cream and more!


1 cup (200g) granulated Sugar.

6 Tablespoons (90g) salted Butter at room temperature cut up into 6 pieces.

1/2 cup (120ml) Cream.

1 tsp Salt.


Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with wooden spoon. Sugar will form clumps and eventually melt into a thick brown colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes.

Very slowly drizzle in 1/2 cup of cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.

Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave to get desired consistency.

TIP-1.The cream will bubble up quite a bit when you add it, make sure to use a saucepan that’s a little bigger than what you think you will need.
2.Be sure to keep your ingredients ready before you get started, this will make the process much smoother.

Happy Cooking!!


Strawberry Mousse.

Looking for a quick fix dessert? Try your hands at this creamy strawberry mousse. Want to impress your family with an easy dessert? The recipe given below will come to your rescue!

This creamy and delicious dessert is light and airy in texture and not excessively sweet.

For making desserts,I normally use non dairy whipping cream.

images (1)

This is easily available in hyper stores,can be stored in deep fridger for 6 months,scrape out as required and use.


2 cups Whipping cream.

1/2 cup Strawberry Crush.(Bottled)

1 tsp Gelatin,dissolved in 1 tbsp cold water.

Chocolate decorations  & edible confetti for garnishing.

2 tbsp powdered Sugar (Optional)


Refrigerate a bowl for 20 minutes.Once cold add cream to the bowl.

mangomousse11Using hand mixer,beat it till stiff peaks are formed.

mangomousse15In 1 tbsp water dissolve 1 tsp of gelatin,stir well till completely dissolved.

Add to the beaten cream,mix in strawberry crush.Mix well.

Now,Attach a big star nozzle to pipping bag,pour in the ready mixture and pipe out in individual bowls,here I have used short glasses.

Keep in refrigerator for 2 hours.

Decorate with whipped cream, chocolate decorations and edible confetti serve chilled.

Can be set in big box as well as individual bowls.

Happy Cooking!


Cake Premix.

This home made Eggless Cake Premix is super easy to make and can be stored for days to make a quick, delicious cake! Can be made in bulk to use later or to give as gifts!


1+ 1/2 cup All Purpose Flour/ Maida.

1 cup Sugar.

2 tbsp Cornflour.

1/4 cup Milk Powder.

2 tsp  Baking Powder.

1 tsp Baking Soda.

Pinch of Salt.


Mix all the above ingredients well.

Store in an airtight jar.

Tip:Add 1 cup of water and 1/4 cup of oil to above premix,mix well and bake in a greased baking tin for 30 mins at 180°C.

Happy Cooking!




Vanilla and Chocolate Chips Muffins..

This basic muffins recipe comes out perfectly every time,it makes around 14 muffins.Decorate it any way you like or have it warm.


230 gms-All purpose Flour.

200 gms-Sugar.

1 tsp Baking Soda

1/2 tspn Salt

1 cup Milk.

1/2 cup Oil/Melted Butter.

½  tspn Vanilla essence.

1 tbsp Vinegar

2 tbsp Chocolate Chips.


Preheat oven at 180 degree C.

Line the cupcakes tray with cupcake liners (paper cups)

Grease using oil or melted butter.

Mix all dry ingredients (all purpose flour,sugar,baking soda and salt)in a bowl.

In another bowl mix all the wet ingredients (milk,oil,vanilla essence and vinegar).

Add wet mixture to dry mixture,mix till it well,do not over mix.

Fill each cup about two third full with prepared batter.Sprinkle chocolate chips on top.

Bake in a pre heated oven for about 15 minutes or till toothpick inserted in centre of cupcake comes out clean.

Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely.Can be served as it is or with frosting.

Do frosting using Butter icing/Whipped cream.

Happy Cooking!!!


English Coconut Madeleine.

These adorable little cakes are a great addition to any afternoon tea.Fluffy mixed fruit flavored sponge coated in jam and dedicated coconut..English Madeleine are different from their counterpart French madeleines.While the French make their sponge cake in a shell like shape,the English smoother it in jam and roll in desicated coconut and is in cone like shape.

Although the original recipe calls for baking the batter in Dariole Moulds I have used muffin liners.

This is my moms recipe and has many memories attached to it as she used to bake it for me in my childhood…

Here goes the recipe…



100 gms Butter


100 gms Sugar.


100 gms Flour.


2 Eggs.


1 tsp Mixed Fruit Essence.


1 tsp Baking Powder.


3-4 tbsp Mixed Fruit Jam.


50 gms Desiccated Coconut


3 glacé cherries, halved ( I have used tutti frutty)


Preheat oven to 180 C .


Grease 6 dariole moulds (or a muffin tin)


Cream butter and sugar and beat till pale and fluffy.


Add the eggs one at a time, beating well after each addition.


Add mixed fruit essence.


Fold in half the flour, using a tablespoon. Fold in rest.


Scoop the batter into moulds or muffin pan, filling them three-quarters full.

Bake for 15-20 minutes until well risen and tester comes out clean.


Let cool on wire rack for 20 minutes.


When the cakes are almost cold, unmould them(If you have used dariole moulds trim the bases so that they stand firmly) .

Brush each cake with melted jam all across.

Then either with the cake speared on a skewer or fork, roll the cakes in coconut to coat.

Top each madeleine with half a glacé cherry.


Remove in a plate and serve.


Happy Cooking!!!






Ginger cookies(Egg less)


1 & ¾ Cups All purpose flour (Maida)

1 tbsp Dry ginger powder (sonth or saunth)

¼ tspn Freshly grated Nutmeg

½ tspn Baking soda

¼ tspn Salt

½ cup Oil

⅓ cup Caramel/Molasses.

¾ cup Sugar

3 tbsp Milk.

1 tbsp Sugar for sprinkling.


Preheat the oven to180 degrees C for at least 10 minutes.
Line a baking sheet with parchment paper or butter paper. Alternately lightly grease it with butter or oil.
In a big bowl,take all purpose flour, ginger powder, grated nutmeg, baking soda and salt.Mix well, so everything is incorporated well.
In another bowl take oil, caramel/ molasses, sugar and milk. Whisk it well.
Add dry flour mixture into wet mixture.
Stir with spatula, it should be firm dough.
Take one tablespoon of dough, make smooth ball and flatten it slightly.
Arrange them on cookie tray few inches apart, as they will spread while baking.
Sprinkle a pinch of sugar on top of each cookie.
Bake in preheated oven for 12-14 minutes.
Let the cookies cool down for 5 minutes into the pan.
Then transfer it to a cooling rack to cool down completely.
Once cooled store in airtight jar,serve as required.
Happy Cooking!!!