All posts by pratsk@mycooksnclicks

About pratsk@mycooksnclicks

I am Prathiba ex-software engineer and currently into homemaking/blogging/photography and much more :-) Yeah , "multitasking" in single word. Never had thought I would end up blogging as I hardly get time. But there is so much going in my kitchen that I thought sharing these with the world would be an beautiful experience. This blog is all about cooking, clicking and eating.

Fruit mince pie


Christmas time it is!!! The most awaited time of year. I love winters , I love baking and Christmas time is more fun to bake especially with your kiddo. Christmas plum cake is a must on baking list but this time I wanted to try out much more with rum soaked dry fruits. The sweetness of raisins, sultanas, apricot, glazed cherries , tartness from prunes, bitterness from orange peel and the heat from ginger, nutmeg, cinnamon, cloves, star anise makes the baked goodies want to have more. Your home also smells so heavenly !!!

Today I made fruit mince pie with my left over pâte sablee and for filling I used the rum soaked fruits (which is used to make plum cake). You could make a simpler version as well by soaking raisins, sultanas, orange peel and green apple(chopped finely/grated) mixed with spices. If you do not want to use alcohol then soak fruits in fresh orange juice.

Pâte sablee is an French short crust pastry dough used for tarts/pie base. It has very delicate texture ,crisp and just melts in mouth. The same dough can be used to make linzer cookies.



Here comes the recipe
For Pâte sablee:

250g flour
140g unsalted butter(room temperature)
75g powdered granulated sugar
25g almond flour
1 egg
Pinch of salt
1 tsp vanilla extract

For fruit mince mix

10g prunes
10g raisins
10g sultanas
10g glaced cherry
½ apple diced into small pieces
5g orange peel finely chopped
¼ tsp five spices
½ cup rum (can add more if required)

Note: I used the fruit mix which I had soaked for my plum cake. If you do not have them you can use the above mentioned mix.

To make the dough cream butter and sugar until light and flaky.
Add almond flour, salt, egg and vanilla, Mix.
Add flour and mix well until all combined to a soft dough.
The dough will be soft. Shape it to a ball and refrigerate for atleast an hour.
You can use the above dough to make tarts/pies/cookies.

For fruit mix just mix all and soak in rum.

When you are ready to bake. Make sure you remove extra liquid from the fruit mince else the pies will get soggy.
Roll the pastry dough to 5mm thick and cut into small circles to fit in your small tart shells.
Add the fruit mix in every tart shell but do not let it overflow.
With remaining dough cut out any shape and place it on top of each tart.
Brush the tops with either milk/egg and sprinkle sugar(optional).

Bake them in pre heated oven at 180 deg C for 15 minutes or until lightly golden.

Let cool down and sprinkle icing sugar and enjoy!

Thank you for stopping by to read my blog. Try these cute lil pies and share your feedback.


Saffron – Cinnamon poached pear


Winter has set-in, in Delhi. Looking out for something warm and delicious. My little one is always on the look out for snacks in the evening.
The warmth that comes from saffron and the sweetness of the fruit is perfect snack for her.
Saffron is the most valuable spice and its used in both savoury and sweet dishes.Saffron and cinnamon poached pear is the most simple dessert.

This includes very few ingriedients,


Saffron 1 pinch of strands
Pears 2 medium size
water 600ml
Cinnamon 1 stick
Vanilla bean pod 1/2
Sugar 100 grams (you could use more if you want more sweet)


Place a medium sized pot over medium heat with water and sugar in it.Stir to dissolve the sugar.
Add in vanilla, cinnamon and saffron and bring it to boil.
Now simmer and add the pears. Simmer on low heat for about 30 minutes or until just fork-tender.
You could serve this warm or allow the flavour, colour to intensify by keeping it over-night in refirgerator.
If your are serving next day, do not forget to warm them up.

You could also remove the pears and further reduce the water to make syrup like consistency.

These pears would be so soft that you could just scoop them with spoon and enjoy every bite.



Thank you for stopping by, Please try them and share your experience.

Chicken Satay with Spicy Peanut sauce


Chicken satay with spicy peanut sauce is the most loved street food in Singapore/Malaysia/Thailand. Every corner of the street you can easily find a vendor selling satay and sauce. The aroma as you pass by any such vendors is so wonderful.
This peanut sauce can be used to make tasty noodles or as marinade on grilled chicken or even lick just like that 🙂



For Satay
Chicken boneless (250g)
Olive oil 1 tbsp
Red chilli powder 2 tsp (can increase for more spice)
Hung curd 2 tbsp
Lemon juice 1 tbsp
Salt as per taste
Mustard paste ½ tsp (optional)

For Peanut sauce
Roasted peanut crushed 1/3 cup
Mustard oil 1 tbsp
Soy sauce 1 tbsp
Garlic clove 1 (crushed)
Coconut milk 1/3 cup
Water 1/3 cup
Brown sugar 1 tsp
Lemon juice 1 tbsp
Chilli paste 2 tsp
Salt ½ tsp

Cut chicken into small pieces and marinade with all above ingredients for atleast half an hour. Soak (bamboo) skewers in water to avoid burning.

In the meanwhile, take a pan heat mustard oil, add garlic and chilli paste. Saute for a minute.
Add crushed peanut and mix well.
Then add rest of ingredients slowly and reduce it until mixture becomes thick like sauce. Do keep stirring once in a while to avoid sticking it to pan.

Now insert the marinated chicken pieces on to skewers and grill on high , cook 2-3 minutes per side

Serve hot with cucumber salad and peanut sauce!!!

Thank you for your time to stop by. Share your experience in making them .



Who doesn’t love donuts ? If its homemade its even more yum. And if its filled then it’s the best in the world!!! Donuts are fried confectionery, usually ring shape or round with toppings of your choice. And you can’t just stop eating one. So be aware before you make them 🙂

Well now that strawberry season is coming to an end and they vanish from the market I bought loads of it. Made strawberry jam without sugar and pectin, and stored them but didn’t wanted to eat them with just toasted bread. And then the filled donuts popped into my head and here it the recipe.



For kneading dough:
Maida 500gms
Milk 1 cup (more if needed)
Butter 70 gms
Sugar 4 tbsp
Cinnamon powder 1 tbsp
Vanilla extract 1 tsp
Dry active yeast 2 tsp
Salt ½ tsp
Oil for frying oil

Take yeast in a bowl and add warm milk (from the 1 cup) until its covered. Let sit for few minutes.
In the meanwhile mix other dry ingredients and once the yeast has bloomed mix it along with rest of milk and start kneading the dough. If its too dry add little more milk but be careful to not add too much, else the dough will be sticky.
You will need to knead this for atleast 10 mins until it becomes a soft ball .If you push with index finger it should bounce back.
Let the dough (covered in damp cloth, so that it does not dry) rest in warm place for about atleast 1 hr.
After 1 hour the dough will double in size. Give a hard punch and break it. Now knead again for few minutes.
Dust the working area with flour and roll out the dough to ¾ cm thickness, cut them in ring shape or round and place it on a tray dusted with flour. Allow it raise again , approximately half an hour.
In the meanwhile you can prepare glaze/melt chocolate (to dip the donut) or just mix castor sugar with cinnamon powder and roll the donuts once fried.
After the final raise of donuts, fry them in oil at medium heat.
Do not fry on high , it will give blisters and not a smooth donut.
While its warm glaze them or if you want to do filled, then with skewer make a small hole inside. Take jam of your choice in a cone with round medium sized nozzle tip and pipe in generously 🙂


Thank you for stopping by. Enjoy making donuts and get back to share your experience !!!

Pomfret rava fry


I guess took a very long break from blogging.Will try to be more regular from now on. I was super excited to see the big pomfret as its not that easy to get them in delhi. The moment I saw it I just grabbed !! My daughter totally indulges fish fry and I was sure she is gonna relish this big catch. The only thing that popped up when I bought this pomfret was to make rava (semolina) fry.

It’s a easy recipe and I am sure many people already know it. Let’s look at the ingredients and method.

Ingredients (for approximately 300gms fish)

1 Big pomfret

For Masala:
2 tbsp salt (as per taste)
2 tsp turmeric powder
2 tsp red chilli powder (can add more if you feel like)
1 medium lemon juice
1 tsp amchur powder (dry mango powder)
1 tsp mustard paste
1 tsp ginger garlic paste

For tava fry:
200gms of rava (semolina)
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp salt
3 tbsp Oil


Clean the fish and make three slits along the fish.
Mix all the masala ingredients.
Rub the masala on both sides of fish and put some inside the slits as well.
Let is rest for atleast 1 hour.

Take the ingredients for frying and mix except for Oil.
Take a pan and add 1 to 1.5 tbsp of oil.
Once the pan is hot , carefully dip the fish in the rava (semolina) mix ,coat it well on both sides and then place it in the hot pan.
Close the lid and fry for 3 minutes on medium heat.
Then carefully turn the fish to fry the other side.This time do not close the lid , add the remaining oil and fry it on high for 2 minutes.

Garnish the fish with lemon juice,coriander leaves and onion rings
Your fish fry is ready to be served with hot rice and curry.


Enjoy and thank you to stop by at my page. Let me know your expierence with the fish fry.

Please note same masala can be used for any kind of fish to make rava fish fry.

Churros with Lindt hazelnut Chocolate dip


A Churro is an fried choux , eaten with chocolate sauce as dip. Its very popular in Spain, France and Portugal and eaten at any point of day 🙂
All it takes to make Churros is few ingredients always available at your home pantry and 20 minutes!!!
Yes, you heard it right.

Sometime back I was watching TLC, the Lorraine pascale’s “Baking made easy” series. She mentioned in that particular episode which I and my daughter were watching the best Churros that is available in London. And the best part was we had our visa done for London trip. So it was all more exciting for us to know the best places to eat out. We were looking forward to visit Churros Gracia but unfortunately we were not able to locate it. We tried calling up on the number mentioned on site no one picked up the phone as well…..quiet disappointing though.

Never mind, once we were back from our London trip the first thing that I tried out was Churros as my little one was very eager to eat them , because she loves Chocolate!!!



Here we go without much wait ,

1/2 cup milk
3/4 cup water
3 Tbsp butter, diced
2 tsp castor sugar
1/4 tsp tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
vegetable oil, for frying

Cinnamon Sugar Coating
1/2 cup castor sugar
2 tsp ground cinnamon

Take a saucepan, on medium heat boil milk, water, butter, sugar and salt. Once it reaches the boil stage turn off the heat and add Vanilla and flour.

You need to be quick at this stage. With wooden spoon mix the flour and wet ingredients until it becomes a smooth paste (no lumps) and all comes together.

If you feel its too dry, add very little butter .The consistency should be like a batter which is not watery and is pipable.

Let cool for few minutes.

Take a piping bag or ziplock bag and pour the batter into it with star nozzle tip to get the texture on churros.

Heat the oil in pan. Keep ready the sugar and cinnamon to dust as the churros come out of pan.

Now pipe directly the batter into the oil pan about 2-3 inches (using clean scissors cut the dough) at a time.

Fry them until golden brown and crisp. Remove and drain out excess oil on paper towels. Then dust with sugar and cinnamon.

Melt any chocolate , I used Lindt hazelnut and used as dip. You could also make chocolate ganache for dip.


Enjoy the snack warm with family and friends.

Thank you for stopping by , hope to hear from you about your experience on making the churros!!!



My daughter gave the idea of making these popsicles !!! And they are super healthy. Its been hot and humid in Delhi and anything comes out of refirgerator to much/drink is heavenly.

My lil one wanted something really cold and off late I have been making veggies juice for her rather than the store bought concentrated fruit juice.

There is no perfect recipe for this as such, just churn out the juice of any veggies you like and freeze them in the popsicle mold. Amount of sugar to be added or no sugar depends on you. I used cold fruit press to extract the juice and they were so damn sweet that not even one crystal of sugar I added to it. Just dilute it as per the thickness that you feel is right with water and just freeze.

I chose to make beets, carrot and sweet lime because its colorful. Next on my list is spinach! So go ahead squeeze the freshness from your fruits and veggies and be healthy…


Thank you for browsing my blog, do share your feedback and enjoy the summer !!!



Blueberry pie


Delhites are in pleasant surprise today as the scorching sun gave way to showers and cool breeze. What can one ask for when the temperature was soaring at 45 deg C and suddenly everything changes? A cup of hot coffee and a Bluberry pie with it. Yes! That’s exactly what I was longing for. But, we don’t get blueberries easily here in India. Well, I was dreaming of what I baked few weeks back when I was in London on holiday. This Blueberry pie was in my archives waiting to be blogged and here I found time to pen down….with ofcourse a hot cup of Cappuccino.



Have any one cut open the Blueberry’s and seen inside how it is? Well, I had not when I bought them. I was busy munching as they make a good healthy snack all by itself. But it was my hubby who pointed out this and when I saw it was not at all blue!
It was just pale transparent flesh inside. I squeezed them to see why is it named so and where is that colour. I was of the opinion they are blue all over. When I squeezed realised that its only the skin which is blue and gives that purplish blue colour when baked. May be many of you it but it was new to me. Yeah, I never screamed Eureka! 🙂

Coming back to Pie, I made this pie with store bought pastry dough. You could make this pastry dough at home as well. Will make a detailed post on “how to make pastry dough at home” with pictures very soon but as of now just a quick recipe.

Pastry dough

125g plain flour
pinch of salt
55g butter, cubed (chilled)
2-3 tbsp cold water


Mix well the flour and salt. Then add the chilled butter and with finger tips mix butter to flour. It should resemble bread crumbs when all butter is mixed with the flour.
Do not overdo or knead. Add water and bring them all together and clingfilm it.Store in fridge either over night for best results or atleast half an before rolling.
Note: The above dough can be used twice for 8 inch round tart tin/pan.


Blueberry pie

1 part Pastry dough
2 1/2 cups fresh blueberries
1 (8 inch) deep dish pie crust
For the Custard:
3/4 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream ( I used normal yogurt and it worked great)
For the Streusel:
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter


Roll the pastry dough just enough to fit your tart tin/pan. Roll over on rolling pin and unroll it on the tart tin. Gently press the corners allowing the excess to overhang. Remove the excess.

Take 2 eggs and beat them lightly.
Add the sour cream/yogurt and mix well. Now add all the dry ingredients for custard and mix until incorporated well (this will be in pouring consistency).
Pour in 3 cups of blueberries into the tart pan. Add in the custard above the blueberries.

To make streusel mix the sugar and flour. Add butter and with finger tips mix the butter to flour until resembles the bread crumbs. Sprinkle this on top of the blueberry and custard all around evenly.

Pre-heat oven to 180 deg C and bake the pie for 50 minutes or until the top is brown.


Let cool and serve with creme anglaise or ice-cream. Sit back and enjoy.

Thank you for browsing ,please leave your feedback.

Cheese garlic whole wheat pull apart bread


Breads, I always hesitate to bake a bread. I have had many trials making bread  which did not work out so well, I get motivated to bake bread, I fail and then promise to myself “I will never make it again!” .Sigh!! I see many photographs/blog where breads have been so exceptionally great with few ingredients available at home. I bet myself, will never fail again!!! So, here is my one more trial after so many failures and oooo…I got it, a perfect Cheesy garlicky pull apart bread. To top it all I made my own mozzarella cheese at home. Ofcourse I will be having a separate post on steps to make your own mozzarella cheese at home. The reason being, it was my first attempt and I concentrated on making cheese rather than taking pictures for blog. Coming back to bread, to make pull apart bread, you do no need to make your own bread at home. But since I wanted to try ,I just went ahead with baking my bread and then making it pull apart.


Ah! The whole process of baking bread is divine. When its baking the aroma that fills up your home is heavenly. Here are the ingredients and steps.


3 cups 100% whole wheat flour
1 to 1 1/4 cups water
1 tbsp dry active yeast
1 tsp salt
1 tbsp sugar
2 tbsp olive oil
some milk for brushing the top of the bread



100g butter
3 garlic cloves, smashed
1/4 cup cheddar cheese
½ cup mozzarella cheese
1 tbsp freshly chopped parsley
1 tbsp chilli flakes
1 tsp oregano

Cheesey garlic pull apart bread



Warm 1 cup of water. Add sugar and dry active yeast. Stir and let the yeast activate.
This usually takes about 10-12 minutes.
Sieve both the flour with salt.Add yeast mixture, oil.
Knead the dough. You can use your stand mixer if you have one.
Add more water slowly if required. Dough should be slightly sticky.
Knead, till you get a smooth dough.
Brush water all over the dough and keep in a covered bowl to leaven for about 2 hours.
After 2 hours, remove the dough and punch.
Place the bread in a greased loaf pan or on a tray.
Allow the dough to sit for half an hour more. This is second rising and happens quiet fast.
Brush the top of bread with milk.
Preheat the oven at 220 degrees C and bake the bread for at least 20 minutes.
When you tap the bread should sound hollow.

Allow it to cool for a while.


Meanwhile take second set of ingredients, melt the butter. Add smashed garlic and parsley. Mix well.
Diagonally cut the bread into diamonds but not cut all through down. Using fork open the crack and pour in the garlic butter and stuff the grated cheese-chilli flakes-oregano mixture. Bake this bread for 15 minutes or just until all cheese melt down.


Serve immediately !!! I bet it will be worth all the effort.

Thank you for stopping by, please share your feedback.


Cinnamon Scones

Cinnamon Scones

How about a freshly baked cinnamon scones with a cup of hot lemon green tea? Wow sounds like a vacation isn’t it? Well that was it today when I baked these beauties. The house was filled with aroma of cinnamon and my daughter was on her toes to grab those scones .But then she had to wait for me to click some pictures. She gave a disappointed look on her face and there you go , gave her one scone with silky smooth cinnamon butter and sugar dripping icing. Viola! She just jumped and started hogging. That made me feel grab and eat one myself but then I had to control to get some pictures .

Making them was fun and so is clicking ! Without much wait here is the recipe.

Cinnamon Scones


250g flour plus extra for dusting
1 ½ tsp baking powder
pinch of salt
1 tsp cinnamon powder
60g chilled butter, diced into cubes
40g castor sugar
55g of dried blueberries
150ml milk plus extra for glazing


55g of icing sugar
½ tsp cinnamon powder
1-2 tbsp lukewarm water

Cinnamon butter

¼ cup butter
1 tsp cinnamon

Cinnamon Scones


Preheat the oven to 220 dec C. Lightly grease baking tray.
Sift together flour, baking powder, salt and cinnamon into a large bowl.
Rub the butter cubes until the mixture resembles bread crumbs.
Stir in dried blueberries and castor sugar.
Pour the milk and the bring it together. Do not knead hard.Try to bring them all together.
Turn it on floured surface and roll into thickness of 2cm . Using round cutter cut out the scones.
Place the scone on prepared tray . Now glaze with milk.
Bake for 12-15minutes or until risen and golden.

To make the icing mix icing sugar, cinnamon, water and stir .If you feel its too thick just add little more water. Drizzle over the scones and leave it to set.

For cinnamon butter ,beat the butter to make it light and fluffy.Add cinnamon and mix well.

Cinnamon Scones

Enjoy the warm scone with cup of Hot tea or coffee. Please share your feedback and thank you for stopping by.