Traditional Cake

This is my first post. Lets start with something sweet… What to make… what to make? Oh this sweet tooth… CAKE!!!! Bingo!!!

This recipe is from my mom… She used to make this when I was a kid and then … she stopped as we had instant cake mixes… But it isn’t the same at all. So I asked her how did she make it… She shared her secret with me…. Make sure all the ingredients are the same weight.

The Ingredients

  • All purpose flour — 300 gm
  • Sugar — 300 gm
  • Eggs — 300 gm
  • Butter — 300 gm
  • Baking powder — 1 tsp
  • Essence (here I am using Vanilla) — 1 tsp 
  • Dried Fruits ( here I am using orange peel in corm syrup) — 1 tbsp

How much of each you ask??? As I have mentioned above … all the items in brown have to be the same weight..


Step 1: Weigh all these ingredients on a scale… When I did mine… they all weighed 300 gms. (Baseline: the weight of the eggs).. I used five eggs here…

Step 2: To the flour add the baking powder and pass it through the sieve three times. By this you are adding air to it and ensuring that the baking powder is mixed really well.

Step 3: Split the egg yoke from the egg white.. put them in two different containers as they have to be mixed/beaten separately…

Beating the egg whites

I noticed that the more I beat the egg white, the fluffier the cake gets… So it might take a long time.. But it is WORTH it…

Egg Yokes.jpg
5 Egg yokes


Step 4: Start by beating the butter… This is usually the first step… But I did this using another mixer and used my Kitchen Aid to beat the egg whites…

Step 5: Add the sugar to the butter and continue beating…  Step 2_Added Sugar.jpg

It should eventually look like this…


Step 6: Next add the yoke to this mix.. and continue beating… beating-yokes-and-butter-with-sugar

Step 7: By this time the egg whites should be done and have soft peaks…egg-white-soft-peaks

Tis.. the time to mix both the egg white and Sugar – Butter – Yoke mix..


This is how they look when you add them….Whites and sugar batter.jpg

Step 8: Add the flour to the mix… When you add flour add it spoon by spoon and ensure that your mixer is its lowest speed.


Step 9: Keep adding the flour till the last few table spoons… Now if you want to add dried fruits… add them to the flour and them add it to the cake mix… This is so that it mixes well with the cake…

adding-orange-peel-to-maida Mixed Orange peel and maida.jpg

Step 10: Add this to the cake mix and continue mixing … then add the essence / vanilla extract.

adding-orange-peel-to-cake-batter                  Adding extract to mix.jpg

Step 11: Continue mix the batter… Now, get the baking tray ready: first grease the pan with butter. (I used the cover that came with the butter sticks) and then add all purpose flour for dusting… This is so that the cake comes out easily from the pan… I am using a silicone pan.. but I still did in any case…

Step 12: Preheat the oven to 375· F for 10 mins and then lower it to 350 F… You need to bake it for 40 mins.. even though I show here 20 min… I had to double the time…

Step 13: Once the cake is done… this is how it will look:

Cake is READY!!!!.


Maggi powder recipe


  • Onion Powder- 2 tsp
  • Garlic Powder- 2 tsp
  • Ginger Powder- 1/2 tsp
  • Coriander powder- 2 tsp
  • Chilli powder – 1 tsp
  • Turmeric Powder- 3/4 tsp
  • Cumin Powder- 1 tsp
  • Black Pepper Powder- 1 tsp
  • Fenugreek Powder- 1/4 tsp
  • Garam Masala- 1 tsp
  • Sugar- 4 tsp
  • Corn Flour- 1 tsp
  • Amchoor powder- 1/2 tsp
  • Salt- 2 tsp
  • Agino moto – 1/2 tsp (Optional)


Now just mix and all spices together. Turn them into a smooth fine powder.
You can use this masala in noodles, pasta, macaroni or experiment with pulao and anything which you love to cover with the flavour of maggie.
Surely share what experiments you have done with this maggie masala in your meals

Potato / Arbi roast

This is everyone’s favorite… Aloo / Arbi roast… Especially for my sister and dad of course who just never get tired of it.


  1. Medium potatoes (4 – 5)
    1. Peel it, cut it into medium sized cubes, boil it in water with salt enuf for it to cook and haldi. This should be 3/4 ths of the way cooked. It should not be mushy.
  2. All these dry spices are to your taste:
    1. Salt – 1 tsp
    2. Chilli Powder – 1 tsp
    3. Haldi – 1 tsp
    4. Rice powder – 1.5 tbsp
    5. Curry powder – 1 tbsp (don’t ask me what goes into this as this is my grandma’s secret powder)
  3. Oil (in the pic I am showing 1/2 cup as I was making 3 batches worth) good to coat each piece.
  4. Ziplock bag
  5. Cookie sheet
  6. Aluminum foil

For tadka

  1. Oil
  2. Mustard
  3. Hing
  4. Curry leaves ( finely chopped)


  1. Make sure that the boiled potato pieces are dry. You can dry them on a towel (like the way I did) or on a paper towel. This is a critical
  2. In a ziplock bag mix all the dry ingredients.
  3. Add the aloo pieces into the bag
  4. Mix the pieces very well
  5. Add the oil and mix it well again
  6. Start preheating the oven to 350° Fahrenheit for 10 mins.
  7. Bring out a cookie sheet and line it with foil
  8. Spread the potatoes evenly on the sheet and ensure that there is enough space for each piece to be cooked. Don’t over crowd
  9. Once the oven is ready, pop it into the oven for 15 mins; increase the temp to 450 for another 5 mins; broil for 5 – 10 mins
  10. For tadka:
    1. In a small cup / sauce pan, heat 1 tbsp oil.
    2. Once the oil is hot enough, add the mustard seeds and 1 pinch of hing ( you can add this to the ziplock bag as well)
    3. Once it starts to sputter, take it off the flame and add the chopped curry leaves and pour it over the broiled potatoes.

Your dish is ready to serve. It the same process for arbi as well.

Here is a slide show for this:

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Paneer Tika Masala

Another Paneer dish for all of you… Paneer Tika Masala (my brother in law’s favorite)…

Note down it’s ingredients:

For the marinade:

  1. yogurt (should be sour)
  2. haldi 1 tsp,
  3. chilli powder (1/2 tsp)
  4. garam masala (1/2 tsp)
  5. ginger (paste)
  6. salt to taste
  7. Cubed paneer ( 1 package)


  1. In a large bowl, beat the yogurt to remove all the lumps
  2. Add haldi, chilli powder, garam masala, ginger paste, salt
  3. Mix all of these with a whisk.
  4. Add the paneer cubes.
  5. Ensure that the cubes are well coated.
  6. Keep aside for 30 mins.

For the gravy:

  1. 3 tomatoes (chopped)
  2. 2 onions (chopped)
  3. Garlic (4 cloves – finely chopped)
  4. Green Chillies ( 2 finely chopped)
  5. Cashews (handful)
  6. Haldi (1 tsp)
  7. Garam masala (1 tsp)
  8. Oil (1 tbsp)
  9. Salt to taste


  1. In a wok, add oil and let it heat up
  2. Add the onions, saute it till it turns pink
  3. Add the Garlic, and chilli continue to saute
  4. Once it is cooked very well (till the raw smell goes away), add the tomatoes and continue cooking
  5. Add the remaining marinade from the paneer, Salt, haldi
  6. Pour this mixture into a blender jar and add cashews
  7. Grind this mixture to a fine paste.
  8. Add this paste back to the wok, put garam masala
  9. Let it cook on low flame on the side. (Add water as needed)
  10. Back to paneer, take out a grilling pan
  11. Add a little oil to it so that paneer doesn’t land up sticking to it
  12. Once the grill is hot, arrange the paneer pieces.
  13. Cook each side for 2 – 3 mins and on all 4 sides (till u see these kinda marks)
  14. Once these are cooked, and the gravy is also cooked: pour the gravy into a serving dish.
  15. Add the paneer cubes.
  16. Garnish with chopped cilantro leaves.

Paneer Tika Masala ready

Here is slide show that will illustrate this:

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Roasted Cauliflower

Hello again…. Now I have a very simple recipe that is a crowd pleaser…. You don’t need many ingredients to make this.


  1. 1 cauliflower head (broken into florets)
  2. Olive Oil (1/4 cup or enough to coat the cauliflower)
  3. Italian spices: Oregano, italian blend, basil leaves, crushed red pepper (1 tsp of each)
  4. 4 cloves of Garlic – finely sliced
  5. Salt (as per your taste)
  6. Ziplock bag


  1. In a ziplock bag add olive oil, the italian spices, garlic, and salt.
  2. Mix these ingredients really well.
  3. Add the cauliflower to the bag and mix it really well.
  4. Make sure that the cauliflower is well coated
  5. Take a cookie sheet and line it with parchment paper
  6. Preheat the oven to 300 degrees for 10 mins
  7. In the meantime, spread the florets on the cookie sheet
  8. Once the cauliflowers are baked for 15 – 20 mins, broil it for another 5 mins (it will be less than 5 mins. So keep a watch).

TADA… roasted cauliflowers

Here is a slide show will all the steps:

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Coconut Poha

Running out of breakfast ideas. There is no sooji, or dosa batter.. When you don’t know what to do, here is a quick tiffin item you can make in 15 mins…. it is very simple and easy to make.


Thick poha\dagdi: 1 cup
Fresh grated coconut: 1/4 cup
Salt to taste
Curry leaves: a few
Cashews or peanuts – handful ( I didn’t add any as I was very hungry)
Oil: 2 tsps
Seasoning: 1 tsp mustard seeds, 1/2 urud dhal, 1/2 channa dhal, red chillies – 2
Step 1: In a bowl, put the poha and add water. Wash it and drain the water. Keep aside.
Step 2: In a pan\kadai, heat 2 tsps oil, add all the seasoning ingredients.
Step 3: Add the peanuts\cashews.
Step 4: When golden brown, add the curry leaves and grated coconut. lightly fry them.
Step 5: Now add the soaked poha
Step 6: Add salt to taste.
Step 7: Mix well and serve.

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My favorite vegetable upma

Subba amma ku upma pidikamma? Aamma

This is my go to meal when I have nothing to cook and hope I have something to make it with… I love upma no matter what time of the day it is.

Here are the ingredients to make this one: (I had to mix quiet a few items to make this as I was out of sooji / rava)

  1. Sooji\rava: 1 cup (I had to roast)
  2. Vermiceli: 1 cup (it was already roasted)
  3. Water: 3.5 cups
  4. Onion: 1 medium size
  5. Ginger: 1 inch piece (cut finely)
  6. Green Chilli: 3 (cut finely)
  7. Curry leaves: a few
  8.  Half lemon juice
  9. Vegetables:

    beans (a handful), carrot – 1, potato (small) – 1, cauliflower: 1/2 cup

  10. Seasoning:
    1. Mustard – 1 tsp
    2. Urud dhal – 1/2 tsp
    3. Channa dhal – 1/2 tsp
    4. Hing – a pinch
    5. Oil: 3 tbsp
  11. Garnish
    1. Cashews – a few
    2. Coriander leaves: a few
    3. Tomato (medium): 1 finely chopped
  12. Ghee: 1 tbsp

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  1. Dry roast sooji/roast in a wok\kadai till it is like sand.
  2. (If the vermicelli is not roasted, please dry roast it as well)
  3. Remove from pan and keep aside.


  1. Add oil, when heated add all the seasoning ingredients: mustard, urad daal, channa daal. Let it sputter.
  2. Fry cashews (optional: Fry cashews in a little ghee and keep aside.)
  3. When it is golden color,  add ginger, chilli, curry leaves. Saute.
  4. Now add finely cut onion, saute till it turns pink.

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  1. Add rest of the vegetables except tomato.
  2. Add a little salt and cover with lid so that the vegetables get cooked. Keep it in a low flame.
  3. Add required salt.

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  1. In medium high flame, add the roasted sooji\rava & vermicelli slowly.
  2. Once it is all mixed add water. Keep stirring it while adding water so that it does not clump up.
  3. When it begins to boil, add 2 tbsps of ghee (clarified butter); reduce the flame.
  4. Mix it well and cover it.

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  5. When done, add lemon juice. Mix well. Add the Garnish and serve
  6. Garnishing: add the fried cashews, tomatoes, and coriander leaves.

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Yummy upma ready !!! NJoy

Pesto Sauce

This is a recipe that I got from a dear friend of mine Raksha. The only variation that I did with this is that I sauteed the garlic before making the pesto sauce as I did not like the strong garlic flavor.

This serves 6 ppl.


  1. Garlic – 2 cloves
  2. Fresh basil – a few leaves
  3. Walnuts – handful
  4. Olive oil
  5. Spaghetti pasta – 1/2 packet cooked al dente
  6. Salt to taste
  7. Raw bell pepper – chopped fine (optional)


Step 1: In a small wok, add 1 tbsp of olive oil and saute the garlic till it starts to brown a little.

Step 2: Once it is cooled, add the sauteed garlic, basil, and walnuts to a blender or a food processor. Crush till the garlic is in very small pieces and the mixture is in fine paste.

Step 3: Add this paste into the serving bowl containing the cooked spaghetti pasta. Mix the pasta thoroughly till all the pasta gets coated with the sauce.

Step 4: Add salt to taste and continue mixing so that the salt is spread evenly.

Step 5: Before serving, add the raw bell pepper for added taste.

Your Pesto Pasta is ready!! I have added the pictures of the making of the pesto sauce… If I have the images of the final dish I will add it again.


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