Category Archives: Dessert

Amaranth Hazelnut Pear Cake (Gluten free)


Some pears in a cake! Its raining and baking is all the more fun. How about some healthy gluten free cake with a cup of coffee or hot chocolate ? Sounds exciting ! Baking is so much fun that I can’t stop even when Delhi temperature reaches 45 deg C. Yes you heard it right. But now its raining and the cool breeze only calls for a cake.
To bake something different made this gluten free cake with goodness of amaranth, hazelnut and pears.

The flavour  was so nutty and the sweet pears with some chocolate chunks made it moist .The richness of butter makes it more decadent tea time dessert.



100g hazelnut meal
140g amaranth flour
170g butter
140g caster sugar
2 large eggs, beaten
2 medium size ripe pear, diced
50g dark chocolate ,chopped roughly (optional)


Pre-heat oven to 180 deg C.
Mix hazelnut meal and amaranth flour together.
Cream butter and sugar in a bowl.
Add one egg at a time with some flour and mix until all incorporated well.
Mix pears and chocolate.
Pour it in the prepared tin.
Bake for 25-30 mins or until the skewer comes out clean.
Let cool and sprinkle icing sugar or chocolate sauce.
Enjoy with cup of hot coffee or Hot chocolate.

DSC05492 - Copy

Thank you for browsing through my post.Do try and let me know your feedback.


Cherry Banana Cake


Summer vacation coming to an end , my daughter is looking forward to get back to school, meet her friends ! But there is no end to the raising temperature and humidity in Delhi. Its difficult for kids to be playing more of indoor games . She is constantly asking me every now and then, “ma, what’s for snack in the evening ” or another question would be “what’s for breakfast tomorrow ” 🙂 Funny but true, more than lunch and dinner she enjoys her breakfast and evening snack time the most.

These days market is flooded with stone fruits and cherries are something I cannot resist not buying. Banana and cherry is bit of unusual combination but I bet the sweetness from banana and sourness of cherry makes its really delicious.



2 medium size ripe bananas
¼ cup plain yogurt
¾ c light brown sugar
2 tbsp white sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup chopped fresh cherries
2 tbsp flour
¾ cup semi-sweet chocolate chips (optional, I did not use them)


Preheat the oven to 180 deg C.
Peel and mash the bananas.
Stir in the egg,yogurt, brown sugar ,white sugar and vanilla , mix until well combined.
Sift flour, baking soda, baking powder and salt. Add the dry ingredients and stir just until combined. Do not overmix.
Stir in chocolate chips.
Toss cherries with two tablespoons of flour and fold into batter.
Grease your loaf tin or bundt pan and pour the mixture.
Bake for 30 minutes or until a toothpick comes out clean.
Serve warm with chocolate sauce or without is also just yum.


Hope you will enjoy baking as much as I enjoyed. Thank you for stopping by and do share your feedback.

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.



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 !!!

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!!!

Blackforest tart

Blackforest tart

This post is been due since a real long time. It was cherries pouring and blackforest cake is the best classic way to put cherries into use.But I wanted something different so went in for a tart!!! My daughter does not like cherries, yes you heard it right, she simply removes them off the dessert and eats the rest. And its me and hubby dear picking up all the cherries from her plate and eating over because we love cherries 🙂

Blackforest tart gives a different texture to the dessert as there is no sponge but a flaky tart base with loads of cream and cherry compote and ofcourse the whole cherries with chocolate shaving.

It all starts with my daughter again, yes the moment I get into baking she has to be my side no matter even if her homework is pending on her study table….:-) yeah, so I have to make sure she is done with all her studies and homeworks. Here we go, start off first making the pastry dough then the cherry compote and then the assembly to complete it.


Pastry dough

175 grams all purpose flour
20 grams cocoa powder
1/8 teaspoon salt
110 grams unsalted butter, cold cubes
50 grams granulated white sugar
1 large egg, lightly beaten
1 tbsp cold water (if required)

Cherry compote

500 grams cherry, fresh and pitted
1 tbsp balsamic vinegar
3 tbsp sugar
125 ml whipping cream

Chocolate shavings for decoration
Icing sugar for dusting
Reserve some cherries for decoration.
8-9 inch tart pan with removable base.


In a large bowl take all ingredients for pastry dough, except egg and water.

With the tip of your fingers mix the above ingredients until mixture resembles breadcrumbs.

Now add the lightly beaten eggs and just bring the dough together to form a ball. Do not knead. If the dough is too dry, add 1 tbsp cold water.
Wrap the dough in cling wrap and chill the dough in refrigerator for 15 to 30 minutes or until firm (to prevent the dough from shrinkage while baking). Allow it to rest.

In the meanwhile lightly grease the tart pan with butter.

Lightly sprinkle some flour on a flat surface to roll the dough.

Once the pastry dough has chilled sufficiently and become firm, roll the dough with a rolling pin so that the dough is 1/2 centimeter thick and is larger than the tart pan.

Now lay the rolled dough carefully into tart pan so that the pan is fully covered and takes the shape of the pan. Trim excess dough, leaving a 1/2-inch overhang. Then fold overhang inward and press against side of pan to reinforce edge. Prick with fork all around. Chill for another 30 minutes.

Pre-heat oven to 200 deg C. Fit a parchment paper into the tart shell and fill with lentils/rice to prevent the dough from puffing up. Bake for 10 minutes,then reduce the temperature to 180 deg C and bake for another 10 minutes or until the shell is crisp. Remove from oven and allow the shell to cool.

Tart dough
DSC04977 - Copy

For Cherry compote

Bring all ingredients of cherry compote into a large pan, on low heat/flame.
Simmer for about 8-10 minutes until all juices release and cherry becomes softened. Heat further until the juice thickens and coats the back of your spoon.
Allow the compote to cool before use.


Blackforest tart


Whip the whipping cream. Take half of the whipped cream and layer into the tart shell. Layer the compote on the cream. Finally layer the remaining cream on top of the compote.
Decorate with chocolate shavings and fresh cherries.
Dust it with icing sugar before serve.

Sheer Korma

Sheer Korma
Sheer Korma

Sheer Korma is a vermicelli delicacy made especially during festive occasion of Eid / Ramadan. ‘Sheer’ means ‘milk’ and ‘korma’ is ‘dates’ in Persian language. I remember as a child that my dad’s friend would give us sheer korma every Eid and it would be so lip smacking. At home would make vermicelli kheer with milk and dry fruits which is very much similar to sheer korma but they taste completely different.

Here we go without much delay for the recipe.

4 cups Whole milk (full cream )
1/4 cup seviyan (thin variety)
8 dates
1/4 cup badam/raisins/cashew/charoli nuts/pistachio chopped
5-6 stands saffron
1/2 tsp kewra essence
3 tbsp ghee
1/3 cup sugar or as needed

Sheer Korma
Sheer Korma


Soak saffron in 3 tbsp warm milk.
Take 1/2 cup milk from 4 cups mentioned and soak dates.

In non stick pan roast the dry fruits with little ghee mentioned above. Remove and keep aside. Pour the remaining milk in the same pan and boil until it reduces to half the quantity.
Add sugar and dates mix(along with milk) mix well.
Add the saffron and essence.
Now add seviyan and cook until it becomes soft.
Mix all the roasted dry fruits and remaining ghee.

Badam to be soaked in water and peeled.
Seviyan will not take much time to cook as it is of thin variety.
Once sheer korma cools down it tends to thicken.
More ghee can be added if required.

Sheer Korma
Sheer Korma

Serve hot or chill, enjoy!!!

Thank you for stopping by, please share your experience in making sheer korma.I am sure you will enjoy as much as me and my family did.

Fresh Fig N Honey Icecream

FigNHoney Icecream

Fresh Figs

It is so extremely HOT here and you can think of nothing other than cool juice, water ….Its like anything out from refrigerator the best!!! I am constantly making icecream as homemade is always better than bought from shop. My daughter is too fussy about eating figs (fresh or dried) and I am on my constant try to make her eat. So came up with this icecream idea as she cannot say NO 🙂

Fresh figs are so heavenly to eat by itself. Figs when roasted with honey ,it gets caramelized and the your kitchen smells divine. You could just eat them with a scoop of vanilla icecream !!! But I had to go ahead with making fig and honey icecream. I did not make egg custard for icecream base but instead went in for using custard powder. Making an egg custard always gives amazing super smooth and silky icecream, which I will post the recipe very soon but as of now let’s go in for little easy way.

FigNHoney Icecream


Full cream milk 500ml (2 cups)
Fresh cream/whipping cream 200ml
Fresh figs 200gms
Sugar 4tbsp
Honey 6tbsp
Brown sugar 1tbsp
Custard powder 3tbsp

FigNHoney Icecream


First roasted figs with 2 tbsp honey and 1 tbsp brown sugar in oven until caramelized for 15 minutes at 200 deg C. Let cool.
In the meanwhile prepare the custard.
Take 3 tbsp milk to mix the custard powder in a bowl. Keep aside.
Pour remaining milk in pan . Once it comes to boiling stage add the custard powder and milk mix and keep strring until the milk thickens and coats the back of spoon.
Turn off the gas and sugar let cool.
Churn the roasted fig mix in the food processor, it will be thick paste to loosen up you can use little of custard mix.
Once the custard mix is cool add cream,remaining honey and mix well.
Lastly add the fig paste and mix well. Let cool overnight in refrigerator.
Pour custard into the ice cream maker and chill according to your manufacturers instructions.

FigNHoney Icecream

Enjoy your super delicious icecream. Thank you for stopping by to browse my space. Please pen your feedback.

Vanilla mousse with red wine cherry syrup

Vanilla mousse with red wine cherry syrup
Vanilla mousse with red wine cherry syrup

Cherries all over the market and it so tempting to make blackforest cake again and again endlessly. Nothing better than the fresh sweet cherries available this time of year. Seasonal fruits are always waited for and very tempting to not try making something delicious of it. The most easy way and delicious way of eating cherry is just dip them in chocolate fondue and gobble  🙂  sounds very tempting !!! Coming back to Vanilla mousse and the red wine cherry syrup, here you go….

Vanilla mousse with red wine cherry syrup
Vanilla mousse with red wine cherry syrup

For vanilla mousse
2 Egg yolks
60g Sugar
150 ml Milk
1 Vanilla bean
1 tbsp Gelatine
200 g Whipping cream

Boil milk and the split vanilla bean with seeds scraped off the bean.
train the milk into the egg yolk and sugar mixture. Soak the gelatine in just enough water till it swells.
Adding a pinch of salt into the tempered mixture above place the bowl in a simmering water bath and cook until the custard coats the back of the spoon.
Add the bloomed gelatin into the custard and allow to cool.
Fold whipped cream into the custard.
Pour them in shot glasses or any serving glasses and let it set in refrigerator for atleast 2 hours.


Vanilla mousse with red wine cherry syrup
Vanilla mousse with red wine cherry syrup

Red Wine Cherry Syrup

300g fresh cherries, stemmed and pitted
¼ cup sugar (can add more if you need more sweet)
1 cup red wine
1 tsp corn flour
1 tbsp apple cider vinegar or balsamic vinegar

Place the cherries and sugar in large pot.
Add wine and vinegar and bring it to boil and then reduce the heat.
Allow it to slow cook and keep stirring every 10 mins until the cherries become too soft and mushy.
Once the desired thickness is reached turn off the heat and allow to cool.
Pour the syrup just before serving the mousse.

Enjoy, it’s lip-smacking and I bet you will enjoy it.

Vanilla mousse with red wine cherry syrup
Vanilla mousse with red wine cherry syrup
Vanilla mousse with red wine cherry syrup
Vanilla mousse with red wine cherry syrup


Thank you for stopping by ,Please share your experience while making it!!!