Chocolate cupcakes with chocolate  Butter cream frosting who doesn't love cupcakes that too if frosted with some delicious chocolate frosting.
Super delicious moist chocolaty cupcakes with luscious chocolate buttercream ..These little cuppies are extremely delicious and soft melt in mouth types..These moist cupcakes are so delicious and super easy to make don't need a electric blender or a whisk for this just mix it in a bowl and bake...
Try these delicious cupcakes you are going to love them I'm sure..

(Makes 12 to 14 cupcakes)
3 /4 cup flour
1 cup sugar*
1/2 cup buttermilk**
1/2 cup oil
1/2 cup cocoa
1/2 tsp baking soda
3/4 tsp baking  powder
1/4 tsp salt
2 eggs


  • Sift flour baking powder cocoa and baking soda and keep aside
  • In a wide bowl take buttermilk to that add eggs and oil
  • Mix together with a spoon,you can use a whisk and mix well.
  • Mix sugar to this .
  • Add the sifted flour and vanilla and mix until combine.
  • Preheat the oven at 180 degree Celsius for 10 minutes and line the cupcake mould with 2 liners in each hole.
  • Fill half way and bake  at 180 degree for 18 to 22 minutes.
  • Allow them to cool completely.

Frost it with buttercream using  a piping bag with star nozzle.Check the previous post for the chocolate buttercream recipe

*Original recipe called for 1/2 cup brown and Castor sugar each ,I didn't have brown sugar at hand so used 1 cup sugar which i powdered.
**Make your own butter milk by adding 1 tbsp vinegar to 1/2 cup milk mix and let it curdle then use .
These cuppies are moist so use 2 cup cake liners in each
Eggs should be at room temperature
Fill halfway through only
It took me exact 20 minutes to bake  it may take about 18 to 22 minutes depending upon your oven temperature.
Allow them to cool completely before frosting i prefer baking them overnight and frosting them the other day
These cupcakes stay well for 3 to 4 days .
Fluffy Chocolate Buttercream ..A rich and chocolaty frosting ..perfect to frost your cupcakes and cakes .Personally I am a ganche lover but I do enjoy this delicious buttercream once a while.There's an eggless chocolate cake with buttercream frosting in the blog already but here i have already the recipe .

100 gm butter(unsalted)
a pinch of salt
2 1/4 to 2 1/2  cup icing sugar/confectioner's sugar
1/2 cup cocoa/coco powder
4 to 5 tbsp cream or milk
1/2 tsp vanilla essence/extract

Sift icing sugar and cocoa,salt  and keep aside
In a bowl take butter at room temperature and beat till fluffy.
Add the sifted sugar and cocoa in three to four additions beat it everytime you add the sugar
Add milk and vanilla and beat till mix
The buttercream needs to be fluffy but do not over whip/beat

use butter at room temp
start with 1 tbsp liquid first then add more as required add Little at a time if you add all in one go you may end up with a creamy frosting which will be difficult to pipe
if the buttercream is whipped too stiff it will be difficult to pipe ,it needs to be fluffy and smooth
if the buttercream doesn't hold shape while piping ,keep the piping bag filled with buttercream in the fridge for 15 to 20 minutes then pipe.
you can store this frosting in air tight container in refrigerator upto a week
whip it till fluffy and frost.

Pesto grilled shrimps or prawn skewers is a great appetizer or starter which I tried in one dinner buffet ..I love pesto and i knew i had to give this a try ..At the very beginning of my blogging journey i had shared pesto and pesto pasta .After a very long I'm sharing another hit pesto dish.
The flavours of this yummy pesto marries well with prawns or shrimps and makes it was just amazing..
You can marinate these skewers ahead and just grill or pan fry them while you serve it foe barbecue party or any get togethers..your family and friends will love it absolutely.
You can serve this with garlic noodles or any herb rice..its simply sumptuous. If you have a bottle pesto made ahead then making this can be done time but marinating these a little longer brings out some.lovely flavours.
20 to 25 prawns or shrimps
3 to 4 tbsp pesto sauce(click here for my previous post on pesto)
5 to 6 garlic minced
1 tsp pepper crushed
1 tbsp olive oil
Juice of half lime


  • Devien and remove the shells of the prawns you can keep the tail intact it looks good and also taste delish.
  • Soak the wooden skewers in water for 15 to 20 minutes.
  • Apply salt lime and pepper to the prawns
  • Set aside for 15 minutes
  • Later add pesto and marinate well
  • Place the marinated prawns in skewers and keep it in fridge ..let It marinate for 3 to 4 hours.
  • When you are ready to grill them
  • Heat the grill pan
  • Drizzle little oil.
  • Once the grill pan is hot place the skewers
  • Cook on both side turning the skewers
  • You can brush some oil or butter to baste it.
  • Grill it for 3 to 4 minutes
  • Serve with any dip
  • I served it with pesto  garlic bread and herb roasted cherry tomatoes

Pesto is one of my most favourite sauce I love the flavours the freshness of this delicious basil pesto.I have shared pesto already in my blog in the early years of blogging there I had used Amul cheese Here I  have made it the authentic way with basil pine nuts and Parmesan cheese.
This pesto is  a wonderful to add flavours to your pasta your pizza and even great as a marinade.
I will be sharing many recipes that I made with this amazing pesto

1 cup basil leaves
1/4 cup pinenuts
1/4 cup olive oil
1/2 cup Parmesan cheese
4 garlic cloves
salt and pepper to taste 

Slightly roast the pine nuts
Grind all the ingredients in a food processor or a mixer
Scrape sides with a spatula 
Blend till smooth
Store it an airtight container.
Add olive oil on top of the pesto while storing in the refrigerator.

Paneer Cheese Masala is one of most loved dish at my place.I'm a  cheese lover and for the love of cheese experimented with this recipe.I had paneer cheese masala at my friends place which was slightly different than this one.. it had capsicum and onions cut in cubes and also had grated cheese only I have added cream cheese to the gravy which makes the dish more yummy and creamy...Paneer Cheese Masala is dish Creamy delicious mild spiced gravy with soft homemade paneer.
This paneer cheese masala is simply yummy and easy to make.

restaurant style paneer
Paneer 200 gm
2 tomatoes
1 onion
2 bay leaves
 10 to 12 cashews
1 tsp red chilli powder
1/2 tsp garam masala powder
1 1/2 tsp fresh cream
 2 cubes cream cheese or 2 tbsp.
1 tbsp oil
1 1/2 tsp butter
6 to 7 garlic cloves
Half inch ginger
1/2 tsp cumin seeds
1/2 tsp kasuri methi
2 processed cheese cubes.amul/britannia(cut in small cubes)
1/2 tsp  sugar
Salt to taste
Blanch tomatoes and keep aside 
Heat a pan and slightly saute the ginger garlic and onion till it turns soft.
Grind the tomato onion and cashews to a smooth paste. 
Heat oil in a kadhai or pan add bay leaves 
Add cumin seeds let them crackle. 
Now add the ground paste and saute over medium flame till the side leaves oil
Add the red chilli and garam masala powder and salt.
Add 1/2 tsp sugar.
Add about 1/2 to 3/4 cup water and mix cover with a lid and let the gravy cook for 4 minutes  
Add cream cheese and mix  well.
Add the paneer 
Now add some kasuri methi 
Gently stir the gravy
Add the processed cheese cubes ,butter and coriander leaves and serve immediately. 
Drizzle 1 tsp cream and serve with naan roti or jeera rice.

You may use cheese spread or any cream cheese I have used laughing cow cream cheese.
Add the cheese cubes just when the dish us ready and when you switch off the flame else it will melt. 
You can either used grated cheese or cheese cut in cubes.

Pumpkin dinner rolls or pumpkin buns..These pumpkin shaped dinner rolls are super soft and delicious buns. Adding pumpkin puree gives a lovely flavour to this dinner rolls..Though I used the straight dough method they still turned out pillow soft and delish.

These Eggless Pumpkin dinner rolls were a show stopper at a dinner party at my place .Not only these rolls or buns look cute but taste great .Sweet soft dinner rolls were well received by all..Loved especially by kids .I also made pumpkin chocolate cinnamon rolls which were an instant hit as well..Will share it in the blog later.
To make these pumpkin dinner rolls you will need pumpkin puree I made my own by cooking it in pressure cooker it can be done in an open pan as well .After its cooked the water is drained and then you either mash it with fork I blended it in a mixer.
Makes 9/ 12 to  14 mini rolls
2 1/2 cups flour
1/2 cup pumpkin puree
1 tsp yeast
1/ 2 tsp salt
3 tbsp powdered  sugar
1 tsp sugar
1 tbsp milk powder
1/4 cup lukewarm water.
1/4 cup milk + or _
1 tbsp butter
1tbsp oil

Add yeast and 1 tsp sugar to lukewarm water,cover let it froth .
In a bowl mix sifted flour ,salt and milk powder .
Add yeast and pumpkin puree and 3 tbsp sugar
Add milk and mix all together
The dough will be sticky

Add butter and oil and knead for 6 to 8 minutes till you get soft smooth spongy dough.
Place the dough in a greased bowl and cover with foil and allow it to double.
Once doubled knock down and knead for 3 minutes.
Apply little oil on your hands and on dusted surface divide the dough into 12 balls.

Shape it round and slightly flatten with your hand .
Using a knife make 8 cuts keep centre uncut
Place the shaped buns on a baking tray lined with parchment or butter paper.
Cover with a damp cloth and allow it to proof till double.
Preheat the oven at 180 degree Celsius for 10 minutes.

Apply milk wash.
Bake for 15 to 18 minutes or until the top is golden brown.
Brush melted butter immediately as you take it out from the oven
Enjoy it warm or have it butter or cheese or  with a cup of Coffee or tea

see how soft they are

Chocolate Pudding anyone? This delicious noegg chocolate pudding is so easy to  make .A perfect treat for chocolate egg .no bake ready in just few minutes.Try this delicious dessert today.

2 cups milk
1/4 cup unsweetened cocoa  (i used Hershey's)
2/3 cup sugar
1/2 tsp vanilla
3 tbsp cornflour
2 tbsp butter

Mix cocoa  sugar and cornflour together in a saucepan or pan
Add milk and keep whisking on low flame  gradually
Scrape sides with a spatula.
Remove from heat and add butter and vanilla
Pour into 4 ramekins and allow it to set for 2 to 4 hours.
Garnish with chocolate shavings or choco chips.

  • This pudding thickens after sometime it may look runny earlier but will set well.
  • you can try this in microwave as well stir all dry ingredients in a microwave safe bowl,slowly add in milk stir microwave for 7 to 10 minutes stirring every 2 minutes
  • once it boils remove and add butter and vanilla.
  • I found the saucepan stove top method more quick and easy though

  • adapted from here

Chicken Ghee Roast a delicious dish from Mangalore .Chicken Ghee Roast a flavourful and spicy dish is a popular dish which originates from Kundapur a small town near Mangalore.Chicken ghee roast as name suggests is a fiery tangy preparation which gets its flavours from roasted aromatic spices and ghee/clarified butter.πŸ˜‰πŸ˜.YES Ghee goes into it and this is what makes it so sumptuous.

Chicken Ghee Roast is a  dry preparation there is no gravy as such.It is served with neer dosa or with rice.It goes well porotta or dosa as well.The essence of ghee roast lies in freshly ground spices and ghee don't use dalda or any vanaspati to compromise with the taste.I served it with coconut rice and chicken 65 with some cucumber raita and it was  a huge hit.We relished every bit of it..

12 kashmiri chillies*
2 tsp coriander seeds
1/2 tsp  jeera/cumin
8 pepper corns
2 to 3 tbsp ghee**
1 tsp tamarind***
6 to 7 garlic cloves
2 sprigs curry leaves
1/4 tsp fenugreek/methi seeds
1/2 tsp jaggery /1 tsp sugar (optional)

1/2 kg chicken
1/4 cup curds/yogurt/dahi
1/4 tsp haldi/turmeric powder


  • Marinate the chicken pieces with whisked yogurt ,salt ,lemon juice and turmeric for 2 to 4 hours.
  • Dry roast spices and blend to paste adding garlic and water.
  • Heat ghee add marinated chicken and saute till chicken is tender.
  • Remove chicken in a bowl ,in the same pan and add the paste saute well till the raw smell goes off
  • Let the masala release the oil from sides.
  • Now add chicken and 1/4 cup water and cook  let the masala coat the chicken.
  • Add in the tamrind pulp and jaggery.
  • cook for 3 to 4 minutes .
  • Garnish with coriander and curry leaves serve with neer dosa or rice.

**i have just used 12 chillies and the spiciness was perfect .you can add 15 kashmiri and 3 to 4 bedgi if you can tolerate more spice
**you need to be a little generous on ghee ,i have just added 2 and 1/2 tbsp, original recipe calls for upto 1 cup for 1 kg chickenπŸ˜‹πŸ˜‹
***you may add more tamarind if you want it more tangy.

Mirchi ka salan is one of Hyderabad 's most famous dish after the famous biryani its usually served with biryani or with roti.
Hyderabadi Mirchi ka salan as name suggest is delicious gravy with shallow fried long chillies..The peanut sesame based gravy is truly aromatic and very flavourful.
Wanted to try this popular hyderbadi dish since long but somehow postponed it..few days back i brought these mirchi /chillies and immediately thought of making this

Mirchi ka salan is usually served as an accompaniment with biryani but it  pairs well with Chapati /naan or parathas .If you haven't tried it as yet please do try it you will surely love this lip smacking dish.

8 to 10 long chillies/bhavnagri chillies
2 tbsp oil
1/2 tsp mustard seeds
1 sprig curry leaves
1 1/2 tsp tamarind pulp
1/2 tsp red chilli powder
haldi/turmeric powder 1/4 tsp
1tsp jaggery(optional)

masala paste
1/4 cup peanuts
1 tbsp sesame seeds/til
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
1 onion sliced
4 to5 tbsp dessicated coconut/khobra
5 to 6 garlic cloves
1 inch ginger
4 to5 dry red chillies

  • Heat a skillet/tava ,dry roast coriander seeds ,chilli ,cumin, sesame seeds till fragrant ,remove in a plate  and keep aside.
  • Add coconut and roast till it turns golden brown ,remove it in the same plate .
  • Dry roast the peanuts and set aside.
  • Now add  the sliced onions ginger and garlic and saute onions turn light brown then keep aside.
  • Adding little water grind all this to a smooth paste.
  • Wash the chillies and wipe them .
  • Make a slit and deseed them.
  • Heat a pan add about 1 tsp oil,once the oil is hot fry the chillies till you see whitish skin like blisters on them .
  • Remove and keep aside.
  • Add more oil in the same pan and once its hot add the curry leaves followed by mustard seeds.
  • Once they splutter add the masala paste and saute well till the mixture releases oil.
  • Add red chilli powder salt and mix well.
  • Add around 1 1/2 cup water and let the masala cook well.
  • Add the tamarind pulp ,jaggery and let it cook for 5 minutes.
  • If you want it to be more tangy add 1/2tsp more of pulp..check the gravy before adding more.
  • Add more water if required..
  • Lastly add the fried chillies and let it cook for 2 to 3 minutes.
  • Garnish with coriander leaves and dish out.
  • Serve hot with biryani/chapati or paratha 

biryani mirchi salan recipe
The gravy thickens later,add more water if you want the gravy consistency to be more
Also adf more tamarind pulp if you like more tang in the gravy.
Adding jaggery gives the curry a lovely taste and balances the tang,you can omit if you don't want to add.

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