Tuesday, 9 August 2016

Eggless No Bake Chocolate Swiss roll

Tis summer holidays me and my Mr junior decided to do some special cooking .My junior has a list of things to prepare. So today we started with this easy no bake eggless swiss roll which we had seen in the video few days back and we added out own verson as he don't like coconut filling. So we used whipped cream which turned out very well and my son loving it. If you want you can also use dry coconut powder with sugar and little bit milk for filling. So here is our version...


  • 10 to 12 any tea biscuits
  • 75g caster sugar
  • 25g cocoa powder
  • 50ml water(use more or less accordingly
  • Chocolate syrup 2tsp
  • Butter 25gm + for greasing
  • Butter paper or grease proof paper to roll

For   the filling:

  • 75g Whipping cream
  • 50g icing sugar
  • A little vanilla extract


Make powder of tea biscuits in a blender and add it to a large mixing bowl.

Now add sugar, coca powder and chocolate syrup and butter. Make a soft dough by adding very little water.
Now whip the cream by adding sugar and vanilla extract in b bowl and keep aside.
Take grease proof paper or butter paper and roll the dough  slowly in to rectangular shape.

apply the whipped cream on top of it and make a roll of the dough slowly with the use of butter paper.

once done keep it in refrigerator for 4 to 5 hours.

After 4-5 hours take it out of the fridge and carefully make medium sized wheel and eat cold yummy easy Chocolate Swiss roll.

Note : keep the left over rolls in the fridge and eat it later.

Wednesday, 13 July 2016

Menthya hittu

This is one of my mom signature recipe..  Which i always loved. Even though I love this , i always call my mom for the recipe..and after some days i forgot. I wounder how my mom remember all these in her mind all the time. This is very helpful when you are bit lazy for cooking. Just prepare hot rice ans eat with menthya hittu, with out any much hassle.


Chana dhal 2 cup 
Urad dhal 1/2 cup 
Methi seed 1/2 tsp 
Black pepper corns 7~8(or according to ur spice level) 
Jeera 1/2 tsp 
Turmeric 1 tsp 


Dry roast all the above separately (except) turmeric Then once every thing cools down..add in to a blender add the turmeric and make powder. Serving method: Take hot rice..add 1~2 tsp of Ghee (clarified butter) or coconut oil. Sprinkle the Menthya hittu as much required(1 to 2 tsp). sprinkle salt to taste . add lemon juice or dry mango powder...mix the rice well and eat it...... 

I hope it will help u all on a lady day....if u try it do let me know how it tastes..


Tuesday, 17 May 2016

Sooji Dhokla

Hello, All my blogger friends, Its been almost, 2years that I have not written any recipe, It doesn't mean that I stopped cooking, but I was busy with my facepaing and henna job ,that i couldn't find any time to continue my food blog.But i was always wanted to continue with my food blog. So here I am back with a yummy scrummy and very easy recipe of Sooji Dhokla.

I love sooji Dhokla's other than Basan Dhokla's. So thought of writing it down ,so that i can remember the recipe any time.So here we go with the recipe.


Sooji (Semolina) 2 cups
Oil 2 Tbsp
Carom Seeds (Jeera) 1/4 tsp
Ginger 1 tsp (grated)
Green Chili to taste (finely chopped)
Salt 1 tsp or to taste
Water 1 cup
Yogurt 1 cup, well beaten
Turmeric Powder 1/4 tsp
ENO Fruit Salt 2 tsp
Lemon juice (Half Medium lemon)
Spray Cooking Oil(optional)

For the Seasoning:

Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Sesame Seeds – 2 tsp
Green Chilies – to taste, de-seeded and slit
Cilantro – 10 sprigs, finely chopped


In a medium bowl, add Sooji, Carom Seeds(Jeera) and Oil. Mix well until there are no lumps. Add Salt, Green Chilies, Turmeric Powder and Ginger to Yogurt and mix well.Add Yogurt mixture into Sooji and mix.Add in Water,Lemon juice and mix until a smooth batter forms and t
here are no lumps.Allow batter to rest for 15-20 minutes.

In the meantime, prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil.Prepare Dhokla stand plates by lightly spraying cooking oil.Or u can apply cooking oil by hand as well.Once the Water comes to a boil,add ENO fruit salt to the batter and mix well. The batter will foam up.

Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot. NOTE: If using a pressure cooker, do not place the weight or whistle on the cooker.Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.

For the seasoning, heat Oil in a small non-stick skillet on medium heat.Add Mustard Seeds and allow them to pop then add Sesame Seeds and allow them to pop (keep a cover handy to the seeds don’t pop at you).Now add slit Green Chilies and let them cook for 30 – 40 seconds and and turn off stove.Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.Cut Dhokla into desired square pieces and serve with mint/coriander chutney.