Fresh Mango Icecream

Mango,the king of fruits and everyones favorite…not really,my husband doesn’t eat a single piece of mango…which amazes me and my son…as we love it…so during the season making mango ice cream and cake is mandatory…

I have earlier posted a recipe of mango ice cream…

This one is little different and comes out more soft and smoother..Here I have used non dairy whipping cream which is easily available in market,you can also use Amul fresh cream or any other dairy/non dairy whipping cream.

I have served it here with chopped mango peices.

Here goes the recipe..


1 cup Whipping cream.

1/2 cup powdered Sugar.

1/2 cup Milk.

2 cups Fresh/Frozen Mango Pulp.

1 cup chopped Mango.


Here I have used non dairy whipping cream.

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

Refrigerate a bowl and blades of electric beater/whisk for 20 minutes.

Once cold add cream to the bowl along with sugar.

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 mango pulp,mix well with light hand,now add chopped mango peices.Mix well.

Pour in a bowl and keep in deep freezer for 5 to 6 hours.

Once set scoop out in a bowl and serve with chopped mango peices.

Happy Cooking!!!







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 !!!



Chocolate Mousse


Mousse is to die for dessert that’s made with very few ingredients.

It can be made in various flavors like chocolate, mango,strawberry, butterscotch and many more.

Here I have used non dairy whipping cream,which is easily available in market.

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


2 cups Fresh cream.

1/2 cup Chocolate Ganache.

1 tsp Gelatin,dissolved in 1 tbsp cold water.

2 tbsp powdered Sugar (Optional).

For Ganache:

300  gm Chopped Chocolate (dark/milk/white)

200 gm Cream.

1 tbsp Butter/Olive oil.


Firstly make ganache.Here I have used dark milk chocolate.Place the chopped chocolate in a bowl.  Heat the cream  in a small saucepan over medium heat.Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently,with a spoon or whisk until smooth. Add olive oil or melted butter and whisk further.keep aside.

Refrigerate a bowl for 20 minutes.

Once cold add cream to the bowl along with sugar.

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

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

Add to the beaten cream,mix in chocolate ganache.

Mix well.Attach a big star nozzle to pipping bag,pour in the ready mixture and pipe out in individual bowls.

Keep in refrigerator for 5 hours.

Garnish with strawberry,mint leaves or chocolate shaving.

Can be set in big bowl as well as small short glasses.

Happy Cooking

Sameera !!!

Choco Chunk Cookies (Eggless)



Chocochip cookies are hit with everyone,but this version is worth falling in love for,here we have used chocolate chunks instead of chips and they just melt in your mouth,making you want more and more.


1/2 cup Butter

1/2 cup Plain Sugar

1 cup Flour(maida)

2 tbsp Milk.

1/2  cup Chopped chocolate chunks.

1tsp Baking soda

1tsp Butterscotch  essence.


Sieve together flour and baking soda thrice.keep it aside.

Cut chocolate into big chunks.keep aside.

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

Add essence and milk.

Mix in flour mixture.Form a dough.

Add chocolate chunks.Mix well.

Cover in cling film and refrigerate for 15 mins.

Start Preheating oven.

Remove mixture from fridge and make small balls out of it,flatten it with palm to form cookies.

Place in a grease tray and bake at 180 degrees celsius for 15 mins.

Remove on cooling rack.

Once cooled store in air tight container.

Happy Cooking!!!


Peanut Butter Cookies


Baking Cookies is my all time favourite….I love the smell of it.

I had come across this recipe long time ago,today I tried my hand at making fresh peanut butter and next thing on my list had to be these cookies,easy to make yummy recipe.I have used homemade peanut butter, you can use the one which is easily  available in market, smooth or crunchy any variant can be used.If desired you can add roasted peanut pieces to make the cookie crunchy.So here goes the recipe….

Ingredients :

1 & 1/4 cups All purpose flour (Maida)

1/2 tsp Baking powder

1/2 tsp Baking soda

1/4 tsp Salt

1/2 cup, soften at room temperature Unsalted butter

1/2 cup Granulated white sugar

1/2 cup Light brown sugar

1/2 cup Peanut Butter

1/4 cup Milk

Method :

Preheat the oven at 190 degree C for at least 10 minutes.

Line two baking sheets with parchment paper.

Take all purpose flour, baking powder, baking soda and salt in a bowl. Mix it well so everything get incorporated. Keep it aside until needed.


Take soften butter in a large bowl.

Whisk it till it gets smooth and creamy using hand mixer or beater.

Add white sugar and light brown sugar.

Again beat it till gets smooth, creamy and fluffy.


Now add peanut butter.


Again beat it till it gets mixed.

Add milk.

Beat it again.

Add flour mixture.

Beat it just until incorporated. Do not over mix it.


If the dough is too soft to form a ball,keep it in refrigerator for 20-25 minutes.

Now make tablespoon size balls from the dough and arrange them on prepared cookie sheet. Place them about 1 ½ -2 inches apart from each other. because they will spread a little as they bake.



Now using the fork make crisscross pattern.



Do same for all the cookies.

Bake them in preheated oven for 13-15 minutes or until the cookies are lightly browned around the edges. Let it cool in the cookie sheet for 5 minutes. Baking time may vary. It depends on the size of the cookie.


After 5 minutes remove cookies to the cooling rack and let them cool completely.

Store in an air tight container  and serve with milk.

Happy Cooking !!!



Orange Cup Cakes (Eggless)



230 gms-All purpose flour

200 gms-Sugar

1 tsp Baking Soda

1/2 tspn Salt

1 cup Water

1/2 cup Oil

½  tspn Orange essence

¼ tspn Orange Colour-

1 tbsp Vinegar


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 (water,oil,orange essence,orange colour and vinegar)

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

Fill each cup about two third full with prepared batter.

Bake in pre heated oven for about 25 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.


Do frosting using Butter icing.


Happy Cooking!!!





1 Bar Chocolate Compound.

Chocolate Moulds.


Lay chocolate mould on falt surface

Finley chop chocolate,place it in microwave safe bowl and melt on maximum  for 1 min.

Remove and whisk it well,let it stand for 5 mins.

Pour the melted chocolate in pipping bag,close the top portion of bag with rubber band,cut tip.

Fill each mould until chocolate is level with the top of each opening.

Gently tap the mould on the counter.Plce the chocolate moulds in fridge for 10 minutes.

Remove from fridge,check to see if chocolates are completely set,once it is set turn the mould upside down  and tap lightly till the chocolates comes out of mould.

Cover in wrapper and store.

Happy Cooking!!!