Dry fruit cookies

Happy Halloween ! Try out these yummy dry fruit cookies with a hint of cardamom ! Shape them like pumpkins or ghosts for a Halloween treat ! This recipe is inspired by chef Venketesh Bhatt from Samayal Samayal episode “Home Baking”.


  • Unsalted butter – 100 g
  • Powdered sugar – 100 g
  • Milk – 50 ml
  • Finely chopped nuts (almonds, cashew-nut) – a handful
  • Cardamom powder – 1 tsp
  • Baking powder – 5 g
  • All purpose flour (Maida) – 200 g


  • Preheat the oven to 170 degrees Celsius
  • Cream together the butter and sugar in a stand mixer or using a spatula, until it is light and fluffy
  • Add milk to the butter sugar mixture and blend well
  • Sieve the all purpose flour and baking powder together
  • Add the flour-baking powder mixture to the butter, sugar and milk mixture and mix well at low speed until the dough starts to come together
  • Add the cardamom powder to the dough and mix well
  • Roll the dough on a floured surface

  • Shape into desired shapes using a cookie cutter
  • Sprinkle finely chopped mixed nuts over the cookies
  • Place the cookies on a cookie sheet lined with parchment paper
  • Bake for 12-15 minutes until the cookies are golden brown and crispy

Note: You can either sprinkle the nuts over the cookies or mix the nuts in the dough and roll into cookies. I tried both ways and they turned out awesome !

Enjoy the cookies with tea or pack them for your kids snack box !


Granola Version 2

This is my second version of granola inspired by my aunt Banu Chithi. All her recipes have come out yummy and perfect so far, so this granola is delicious ! Try out this yummy granola recipe. You can eat it just like a snack, use it in parfait or even eat it like a cereal !


  • 3 cups rolled oats
  • 1 1/2 cup nuts ( I used walnuts, almonds – you can use pecans, sunflower seeds whatever combination you like )
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup oil
  • 1/4 cup maple syrup
  • 1 1/2 cup dry fruits ( I used raisins, dried cranberry, dried blueberry – you can use any combination )
  • Vanilla essence ( optional ) – 1/4 tsp


  • Preheat the oven to 250 degrees Fahrenheit
  • In a large saucepan, warm the oil and maple syrup. Do not bring to a boil just mix them together and make it warm. Remove from heat and mix in the vanilla
  • Mix the oats, nuts, dry fruits, cinnamon and brown sugar in a large bowl
  • Pour the warm oil and maple syrup mixture over it and mix well
  • Pour the contents on a baking sheet lined with parchment paper and bake at 250 degrees Fahrenheit for 40 minutes to an hour until the entire granola is evenly brown
  • Keep stirring the granola every 15 minutes so that it gets an even colour
  • Keep a close watch on the granola in the last 10 minutes to prevent it from burning !

Enjoy your granola 😊

Eggless Chocolate Walnut Cake


Try out this moist and yummy chocolate walnut cake ! This recipe uses yogurt or curd as an egg substitute and it is a very moist cake. This recipe is adapted from Chef Nilima Verma’s recipe for eggless chocolate cake.


  • 200 g all purpose flour (maida)
  • 3/4 cup sugar
  • 2 tbsp cocoa powder
  • 1/2 cup warm water (110 degrees Fahrenheit)
  • 100 g butter
  • 1/4 tsp salt
  • 1/4 cup chopped walnuts
  • 1/4 cup plain thick yogurt
  • 1/2 tsp baking soda
  • Powdered sugar and grated chocolate for decoration


  • Preheat the oven to 350 degrees Fahrenheit
  • Grease an 8 inch round cake tin with butter and lightly dust with flour over the butter. Turn the tin upside down and tap gently to remove excess flour
  • Mix the yogurt with baking soda and set aside to froth for around 10-15 minutes
  • Sift the flour and salt together and keep aside
  • Place butter, cocoa powder, sugar and warm water in a pan and stand in a bowl of simmering warm water or use a double boiler and mix well until the sugar dissolves and all the ingredients come together
  • Set the butter, cocoa and sugar mixture aside to cool
  • Add flour to the butter, cocoa, sugar mixture gradually . At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed. Do not beat or stir at this stage as over-handling will make the cake tough in texture. You can either use a spatula or a stand mixer at a lower speed for the mixing process
  • Stir in the yogurt soda mixture and mix well
  • Add the walnuts and mix well
  • Pour the batter in the well greased and dusted cake tin
  • Bake at 350 degrees Fahrenheit for 40-45 minutes or more (depending on your oven settings) until the cake passes the following tests :
    • Test by lightly touching the centre of cake when minimum cooking time is up. If no imprint is left, the cake is done
    • Pierce a fine skewer in the centre of cake, if it comes out clean, it is done
  • Before you attempt to turn the cake, leave the bowls (with the cakes) to cool on cooling rack for at least one hour
  • After an hour, loosen each cake from the sides of the bowl and turn out on a large plate. You can gently tap the base of the tin once you turn it to ease this process
  • Decorate the cake by dusting it with powdered sugar (You can use a sieve for dusting the powdered sugar)
  • Add another layer of decoration using grated chocolate. Take a bar of chocolate and grate it on top of the cake until it is fully covered

Enjoy the delicious and yummy cake !

Custard Cookies

Custard Cookies – soft, melt in the mouth and a delightful treat for kids snack box. This recipe is inspired by Chef Venkatesh Bhatt’s OTG special episode in the show ‘Samayal Samayal’. Instead of buying biscuits and cookies from the store Mr Bhatt suggested we bake them at home for our little ones, and that’s exactly what I did. These cookies are very hard to resist, but I am still keeping my hands off the cookie tin and saving it for my kids snack box 😀

Makes: 50-60 cookies (If you make it in a round shape of 1 inch diameter), 150 cookies (If you make small star shape cookies)


  • All purpose flour – 300 g
  • Confectionary sugar (Powdered sugar) – 175 g
  • Custard powder – 75 g
  • Butter – 350g – 375g (The more you add, the softer the cookies – I added around 370g)
  • Salt – a pinch
  • Finely chopped almonds for decorating the cookie


  • Preheat the oven to 350 degrees Fahrenheit
  • Mix the flour, sugar, custard powder well
  • Add the butter to the dry ingredients and leave it in the bowl until the butter melts
  • Once the butter melts, gently knead to a smooth dough
  • Shape the cookie into any desired shape using a cookie cutter or shape it into flat round shape using your hand. I shaped it to a round shape with my little one’s help
  • Top each cookie with the chopped almond(s) and line on a cookie sheet
  • When using 2 cookie sheets, position a rack in the upper and lower thirds of the oven (assuming a regular, non-convection oven). Place one cookie tray in the upper rack and place the second cookie tray after 5 minutes. Rotate the pans from top to bottom and front to back after around 10 minutes. Check the cookies on both the sheets after 15-20 minutes
  • Allow the cookies to cool on a cooling rack for a sufficient time
  • Once cooled store in an air tight container

These cookies have a great shelf life, so you can store them for 2-3 weeks :), that is if they last 😀

Bread Roll

Try this soft melt in your mouth bread roll that is a perfect snack for tea time !!!


  • Bread flour – 2 1/2 cups
  • Warm milk – 1 cup
  • White butter – 2 1/2 tbsp
  • Fresh yeast – 1/2 tbsp
  • Sugar – 2 tsp
  • Poppy seeds – 1 tsp
  • Salt – 3/4 tsp
  • Ghee – 1 tsp


  • Mix 1/4 cup warm milk, yeast and sugar well. Leave aside for 5 minutes until the yeast mixture is frothy
  • Mix the bread flour, salt and the yeast mixture well. Add the rest of the milk, butter and mix well to make a smooth dough
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  • Cover and keep aside in an oiled vessel and place it on a saucepan with warm water to aid the dough to rise well
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  • After 1 1/2 hours, the dough will rise to almost double
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  • Knead the dough again and divide into twelve equal pieces
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  • Roll each piece into a rope, twist into a circle and tuck both ends in
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  • Place the rolls aside on a greased tray and keep aside for half an hour to allow the rolls to rise again
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  • Preheat the oven to 425 degrees Fahrenheit
  • Apply melted ghee on the rolls and sprinkle poppy seeds
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  • Bake for 15-20 minutes until golden brown on one side
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  • Bake the other side for another 5 minutes
  • Remove from the oven and allow to cool

Bread rolls are now ready 🙂

Baked Aloo Tikki

My aunt Banu Chithi makes amazing Aloo Tikki. Tikki is a very popular snack in North India. I was missing the Delhi chat especially Aloo Tikki topped with Chole. I tried out my aunt’s recipe and it turned out yummy ! I baked the Aloo Tikki following some tips given by my aunt, baked Aloo Tikki tastes as good as the shallow fried one. 

Makes : 20-25 tikkis


  • Potatoes, large – 2
  • Ginger, 1 inch piece
  • Green chilly – 1 to 2
  • Garlic, 2 cloves 
  • Bread – 2 slices
  • Corn starch – 1/4 cup
  • Bread crumbs – 1 cup or more to coat the Tikki
  • Salt to taste 
  • Water as needed to make the corn starch paste 


  • Steam the potatoes in a rice cooker or a steamer on stove top. The important fact is potatoes must not be cooked by immersing them in water but rather steamed. This is to cook the potatoes well and at the same time keep them dry. The potatoes should be thoroughly cooked ( if they mash easily it means they are well cooked )
  • Mash the potatoes well and keep aside 
  • Grind the ginger, green chillies and garlic to a coarse paste ( do not add water while grinding )
  • Mix the corn starch and water well to form a paste of dripping consistency
  • Mash the bread slices along with the mashed potatoes. It is best to use a stand mixer or food processor to mix the bread and potatoes so that you get a smooth Tikki base. Mix in the ground ginger chilli garlic paste and salt.
  • Shape the potato bread spice mixture into medium sized circles, and dip in the corn starch paste 

  • Roll the coated Tikki in bread crumbs 

  • Grease a cookie sheet with oil and place the tikkis 1 inch apart 
  • Preheat the oven at 400 degrees Fahrenheit for 10 minutes
  • Place the cookie sheet in the oven and bake for 10 minutes at 400 degrees Fahrenheit
  • After 10 minutes, turn the tikkis to bake the other side for another 10 minutes. The first side must be golden brown in color, if not bake for some more time before turning the side 
  • Once both sides are baked store the Aloo tikkis in a hot pot or casserole until ready to serve 
  • Serve hot with chutney or Chole 

Layered Corn Cake


Corn layer cake is a yummy snack that is a perfect snack for a tea party or a yummy evening treat for kids !


  • 3 cups potatoes, boiled and mashed
  • 1 cup steam mixed vegetables (Beans, carrot, green peas)
  • 1 cup cooked sweet corn
  • 4 slices of bread (white or brown)
  • 2 tsp sugar
  • 2 tbsp lemon juice
  • 1 tbsp ginger-green chilli paste
  • 1/4 tsp garam masala ( I used freshly powdered garam masala, the recipe for the same will follow soon on my blog )
  • 1 tbsp oil
  • 1/4 cup bread crumbs
  • 1/4 cup tomato ketchup


  • Steam the mixed vegetables and add some salt. Keep aside
  • Steam the corn and add some salt. Keep aside
  • Soak the bread in little water for few minutes. Remove the excess water and mash the bread slices. Keep aside
  • Take the mashed potatoes in a vessel and add the vegetables, mashed bread, half of the corn, the ginger – green chilli paste, salt, sugar, lemon juice and garam masala. Mix everything together thoroughly
  • Take an 8 or 9 inch cake pan, line it with parchment paper and grease with the oil
  • Sprinkle bread crumbs at the bottom of the pan until the circumference is fully covered with bread crumbs
  • Take half of the potato-vegetable-corn mixture and spread it well
  • Spread the tomato ketchup and remaining corn
  • Make the second layer of the potato-vegetable-corn mixture and spread it well
  • Sprinkle bread crumbs on top
  • Preheat the oven to 350 degrees Fahrenheit
  • Place the corn layer cake inside the oven and bake for around 30-40 minutes
  • Once done, allows the corn layer cake to cool on a cooling rack for 15-20 minutes and then invert on a serving plate

Serve hot with tomato ketchup 🙂