Oreo Cake

Who does not love Oreo biscuits? My family is just crazy for it and they love anything and everything made by Oreo. So I planned to make their New Year’s Eve even more special by making an Oreo cake for them. This scrumptious cake cooks in just 30 minutes and tastes heavenly.


This is how I made it.


For Cake:
1 large packet of Oreo biscuits
2 Tablespoons all purpose flour
2 Tablespoons sugar
3 Tablespoons olive oil
1 Teaspoon baking powder
1/2 Teaspoon baking soda
Milk as required
Butter and flour for dusting the cake tin

For Icing:
3 Tablespoons fresh cream
1/4 Cup chocolate
1 Tablespoons Nutella
Handful of chopped walnuts

Preheat the oven at 180 degree C. Crush the Oreo biscuits in a blender to make a fine powder. Seiv flour, baking powder, soda and salt together. Repeat the process twice and keep aside. In the meanwhile heat the milk but make sure that it is only luke warm. This is very important as hot milk will not let the cake rise. Brush the cake tin with butter and dust some flour.
In a mixing bowl mix together sugar and olive oil. Now add the sieved flour and mix well so that no lumps remain. Add the powdered Oreo biscuits and mix will. Now gradually add the milk little by little and make a thick batter. Pour the batter in the cake tin. Fill the cake tin up till one third only, so that there is still some room for the cake to rise. Pat the tray a couple of times and then place it in the preheated oven immediately. It will take around 20-25 minutes to bake the cake. After that check by pricking a toothpick in the center of the cake. If it comes out clean it means the cake is ready. Let it cool before unmoulding it from the cake tin.
While the cake cools down, prepare the icing. Melt the chocolate on a double boiler or in a microwave. Preferably use cooking chocolate, if it’s not available then you can also use plain unflavored chocolate available in the market. Heat a pan and reduce the flame. Add the cream and chocolate. Keep mixing and then add Nutella. In a couple of minutes you will see the mixture thickening. Switch off the flame. 
Unmould the cake and spread the icing all over. Sprinkle chopped walnuts and enjoy.
You can also skip the icing part and simply enjoy the cake with some chocolate syrup.
Am sure you and your family will fall in love with this cake instantly like we did. Hope to here from you about your experience. Till then happy cooking!


Besan Laddo

Raksha bandhan is around the corner and like always I am making sweets for my brother. Yes, I can buy them from shop also but that’s just not me. I like to give a personal touch to every thing and what better way to show your love & affection for your brother. Especially when he is crazy for sweets.

Every year I make different sweets for him. This year it’s Besan Laddo. Hope he enjoys having it and give me some nice big present 😆.


Here is how I made it.


2 cups besan/chickpeas flour
1 cup powdered sugar
1/2 cup ghee/clarified butter
4-5 green cardamoms crushed
Almonds as required for garnishing


Start with dry roasting besan in a heavy bottom kadhai or pan on low flame. Keep stirring so that it does not get burnt. Roast for around 10-15 minutes until you get desired brown colour of besan and it starts to give a nice nutty aroma.

At this stage add melted ghee and mix. Keep stirring for 5-6 minutes more. The mixture will start to leave ghee from sides. At this stage add powdered sugar mix well and turn off the flame.

Let the mixture cool down a little then add cardamom powder and mix everything together. Grease your hand with some ghee and start to shape the Laddo by rolling it between both your palms. Garnish with almonds.

You can keep this laddo for almost 3-4 days in an air tight container. I am going to surprise my brother with these laddos. What are your plans?

Pressure Cooker Sponge Cake

It was my husband’s birthday, hence I decided to surprise him by baking a cake. It was a special surprise because I had never baked a cake before. When he left for office I started the prep. Everything was set the batter was ready the cake tin was greased and when I switched on my oven to pre heat it…. alas… there you have it. My oven broke down. Something went wrong and I was not able to adjust its setting. I tried a lot but of no use.

For a moment I thought, I won’t be able to bake the cake. But, then I told myself that it’s a test of my love and I shall not fail; no matter what, I will bake this cake. Hahaha…  I know the last line is a little cheesy 😆. However, I decided to try it in a pressure cooker because I did not want waste my effort of preparing the batter. I was sure that the cake will not be up to the mark, but to my surprise it turned out to be soft and yummilecious.


Here’s the recipe.


For cake
1 1/2 cups all perpous flour/Maida
1 1/2 cup powered sugar
4 eggs
100 gm butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon vanilla extract
A pinch of salt

For icing
1 cup whipping cream
1/2 can any juice (I used pineapple juice)
1 tablespoons chocolate chips
1/4 cup glazed cherries
Colourful candies as required


Before you start make sure all the ingredients for cake are at room temperature.

STEP 1 – Sieve flour, baking powder, soda and salt together. Repeat the process a couple of times. This will make the cake lighter.

STEP 2 – In a bowl beat butter until soft now add sugar and beat till you get a foamy consistency.

STEP 3 – Now break eggs in the mixture one by one and keep mixing. Keep beating until the mixture is dense and foamy.

STEP 4 – Mix sieved flour into the egg mixture little by little. Fold it very gently into the mixture. No need to beat it hard. Make sure there are no lumps. If you think the mixture has become too thick then add some heavy cream or milk as required at room temperature. Make sure the batter is not runny.

STEP 5 – Remove the whistle and rubber ring from the lid of your pressure cooker. Close the lid and put the cooker on hight flame to pre heate.

STEP 6 – Put a percolate dish or a stand that fits in your pressure cooker. The idea is to prevent the cake tin from direct contact of heat.

STEP 7 – Grease the cake tin with a little butter and dust with flour so that it is easy to de-mould the cake.

STEP 8 – Pour the cake mixture in the tin. Make sure you only fill 3/4 of the tin and leave some space for the cake to rise.

STEP 9 – Place the tin on the stand in the pressure cooker. Cover the lid and put the flame to the lowest level.

STEP 10 – Wait patiently and enjoy the aroma of cake that will fill your kitchen for around 45 minutes. However, check after 30 minutes. After 45 minutes prick the cake with a toothpick, if it comes out clean that means your cake is ready. If not cover the lid again let it cook for some more time. Usually it takes between 45 minutes to an hour.

STEP 11 – Once the cake is ready switch of the flame and take the cake tin out of the pressure cooker. let it cool for 10 minutes before de-moulding. Usually it comes out easily but if required run a sharp knife around the sides of the tin to separate the cake. Put a plate on top and flip the cake tin. Pat a couple of times and your cake will be in your plate.

STEP 12 – If you wish to put some icing on the cake then you will have to let the cake cool down completely. In the mean while whip the whipping cream till it becomes fluffy. Add chopped cherries (optional).

STEP 13 – When the cake cools down  cut it from the middle and make two halfs. Pour the juice evenly on both the halfs. This will make the cake moist. Put some whipping cream on one half spread evenly. Now put the other half on top of it. Spread the whipping cream evenly all over. And decorate it as you wish.

STEP 14 – Cut the cake into pieces keep the bigger one for yourself 😈. And enjoy the Devine flavor of freshly baked cake.

Sweet Spring rolls

I was recently craving for Baklawa, the world renowned dessert from Iran. Unfortunately, here in India we get baklawas only during Eid, so I thought why not try making it myself. But as you all know, magic happens in my kitchen when I add my little twist to any recipe. The magic combined Baklawas and Spring Rolls and that produced – Sweet Spring Rolls.


Here is how it is prepared.

Ingredients –

10 pastry sheets or samosa patti
½ cup dry roasted and chopped dry fruits (walnuts, cashew nuts, pistachios, resins and dates)
50 gm butter
½ cup honey
1 inch stick cinnamon
1 tablespoon flour
Oil for frying
Vanilla ice cream as required

Method –

Make a thick paste of flour with water and keep aside. Take the pastry sheets (samosa patti) one at a time and fill it with chopped nuts on one side. Apply the flour and water paste on the edges and on sides and roll the sheet sealing the sides. You can also fold the sheets and give it a triangular shape or any other shapes you like. Only make sure the edges are sealed from all the sides.

Heat oil in a deep frying pan and fry the rolls on medium heat till they turn golden brown. Drain from oil and put it on kitchen towel or tissue paper so that it soaks excess oil.

In another pan melt butter on a low heat and add the cinnamon stick. Once the butter melts add honey to it. Make sure the butter does not burn. Stir for half a minute and then drop the fried rolls in the butter and honey syrup. Glaze the rolls completely with the syrup.

Serve this hot crunchy rolls drenched in a silky syrup with cold vanilla ice cream or any other ice cream of your choice.

NOTE: If you do not get pastry sheets or samosa patti, then you can simply make a stiff dough of plain flour (maida), little oil and water. Rest the dough for 15 minutes and then roll out thin strips.

I recently prepared the sweet spring rolls for my Iranian neighbour on her birthday and she got very emotional. She and her family enjoyed the dessert a lot. Try surprising your friends and loved ones with this recipe, am sure they are going to love it. Do write to me your experience, till then happy cooking 🙂

Rose Ice Cream

One day while cleaning my fridge, I realised I have rose syrup and some dried rose petals, that I had bought in summer for making a drink. I took them out and decided to make something interesting and thus, started flavouring different items with rose syrup. While doing this exercise, I poured some rose syrup in vanilla ice cream and voila I was having “Rose Ice Cream”. Super interesting and super easy to make. A must try!

Rose Ice cream

Here is how I made it.

Ingredients –
4 scoops of vanilla ice cream
4-5 tablespoon rose syrup
2 tablespoon dried rose petals
1 tablespoon rose water
2-3 tablespoon roasted nuts (cashew nuts, almonds, hazel nuts or any nut of your choice)

Method –
Mix vanilla ice cream, rose syrup, rose water, and rose petals in a bowl. Roughly chop the nuts and mix them in the ice cream mixture. Pour the mixture in a plastic container. Cover the container and put it in the freezer and let it freeze for 4-5 hours.

Once the ice cream is set, scoop them out and serve with rose syrup and chopped nuts.
I am sure you are going to enjoy making this ice cream as much as you are going to enjoy eating this. Do let me know how did you like the recipe. See you again with another recipe, till then happy cooking!

Strawberry Delight

Did you know? Strawberries are synonymous with Wimbledon. During the tennis championship thousands of spectators munch on the event’s signature snack; strawberries and cream. The tradition dates back to the time of first Wimbledon tournament in 1877. It is said that both – the berry and the championship – signals the arrival of summer. Today these juicy berries might be available all round the year, but during 1800’s it was only available during the summer and when the championship started in the late 1800’s it was considered a fashionable thing to eat.

Strawberry Delight
Following preparation will serve 2.

Ingredients –

½ cup strawberries chopped
2 scoops of strawberry ice cream
50 ml of cream
2 table spoon of caster sugar
2 drops of vanilla essence
1 strawberry sliced into two half

Method –

Whip the cream until its thick. Add 1 ½ tablespoon sugar and vanilla essence in the cream and mix gently. Mix the remaining sugar with chopped strawberries and keep it in the refrigerator. Now layer the above mixture in a glass; stating with chopped strawberries and sugar mix at the bottom, strawberry ice cream in the middle and top it up with whipped cream. Garnish with sliced strawberry and serve chilled.

With just a little twist, you can turn a boring regular ice cream into a new exotic desert. You may also replace the strawberries with any other fruit and enjoy your ice cream. Hope you will enjoy the strawberry delight and Wimbledon this season. See you soon with another recipe, till then happy cooking.

Mango Malpua (Mango Pancake)

I know it’s unusual to hear “Mango Malpua”, but this is what I could think of when I decided to give my husband a double surprise. He has a sweet tooth and was complaining that I haven’t cooked anything sweet for a long time. So, while he was away I looked up in my fridge and found milk and mango. I immediately figured out what I wanted to do with these ingredients, and that was the beginning of a delicious dessert. Of course my husband was delighted to see malpuas, but the real surprise was when he tasted and had a bite of golden and juicy melted mango in it. I am sure he will not complain for a long time now.

Mango Malpua
Here is how I cooked it.

Following preparation will make 8-10 malpuas.

Ingredients –

1 Litre milk
½ cup refined flour
1 ½ cup sugar
1 large ripe mango
Ghee (clarified butter) for deep frying
1 tablespoon desiccated coconut
7-8 almonds roasted & roughly chopped
A pinch of green cardamom powder

Method –

Heat and reduce milk in a pan on low heat while stirring occasionally. Turn off the flame when only 1/4th of the milk is left and you get a creamy consistency. Whisk it well and let it come to room temperature. When it cools down, add flour and mix well. Make sure there are no lumps in the mixture.

In another pan boil sugar with 1 cup of water till the sugar syrup reaches one-string consistency. Add green cardamom powder, stir well and turn off the flame.

Meanwhile, peel and cut 1 inch thick slices of mango and further cut it into large cubes, so that you get 8-10 cubes of mango pulp. Make sure that the mango is not over ripped or it will be difficult to handle.

Heat sufficient ghee in a deep bottom pan or a kadhai (wok) for deep frying. Dip mango cubes in the milk and flour batter and pour it in hot ghee with the help of a ladle. Cook on low to medium heat and turn it over when it starts to change colour. Be very gentle while turning it over. When both sides are done and has a golden brown colour, drain and immerse in sugar syrup immediately. Garnish with desiccated coconut and almonds. You can serve it hot, cold or even at room temperature, it tastes as good all the time.

I am sure you will enjoy making and having it as much as I did. See you soon with another recipe, till then happy cooking. 

Mango & Rice Pudding (Mango Kheer)

Did you know? Emperor Akbar had one lakh mango trees planted in an orchard, which is famous as Lakhi Bagh near Darbhanga in Bihar, India. Not only the common man or Aam Admi as we say in hindi are crazy for this golden & juicy fruit, even the royals used to crave for the king of fruits – Mango.

Mango Pudding
The following preparation will server 3-4.

Ingredients –
1 litter milk
¼ cup rice (soaked in water for 20-30 minutes)
4 table spoon of sugar (or as per taste)
Pulp of one large ripe mango
¼ cup of ripe mango diced in small pieces
2-3 tablespoon of roasted nuts (Cashew nuts & almonds)
A pinch of nutmeg

Method –
Heat and reduce milk in a thick bottom pan on low flame, keep stirring occasionally. When milk reduces a little add rice in it and keep stirring till rice is cooked properly and you get a creamy consistency of the pudding. It tastes best when the rice is bit over cooked in milk. Make sure that it does not stick to the bottom. Add sugar, roasted nuts and nutmeg in the pudding mix well and turn off the flame. Mix the pudding well and make sure there are no lumps in it. When pudding cools down and comes to room temperature add mango pulp and mix well. Let it cool in the refrigerator for 1-2 hours.

Garnish with diced mangoes and serve chilled.

Oreo Flurry

Did you know? Normally a single-scoop ice cream that we eat takes an average of 50 licks to finish. Don’t believe me, then take a challenge!

Oreo Flurry
Following preparation will serve 4.

Ingredients –
4 scoops of vanilla Ice-cream
2 tablespoon of chocolate and hazel nut spread
1 small pack of chocolate oreo biscuit
5-6 grams of rice cereal

Method –

First separate the cream from the oreo biscuit and keep it aside in a deep bowl. Mix the chocolate hazel nut spread with the oreo cream. Add vanilla ice-cream in the above mixture. Crumble the oreo biscuits and add it in the ice cream mixture along with rice cereals. Give it a good mix and pour it in a plastic container. Now, freeze it for 5-6 hours or overnight.

For topping you can use glazed cherries or colourful chocolate vermicelli anything of your choice. Since everyone in my family is crazy for oreo biscuit, so I preferred to top it up with the biscuits.

I will see you with another recipe soon till then happy cooking.


Mocha Slush

Did you know? Cafe Mocha -a coffee beverage prepared with chocolate and hot milk- is named after the port city of Mocha located in Yemen. This city dominated the export of coffee in 15th century, especially around the areas of Arabian Peninsula. The coffee beans from Mocha were smaller and rounded in shape and had a rich, sweet and chocolaty taste. Its demand increased after the Europeans discovered it and it became a popular drink in the coffeehouses of Europe and the bond of coffee and chocolate originated from there.

Mocha Slush
The following preparation will server 2.

Ingredients –
Ice cubes (A try of ice-cubes)
3-4 tablespoon chocolate syrup/sauce
2-3 tablespoon coffee
5-6 scoops of vanilla ice-cream
Chocolate chips
Whipped cream / 2 small scoops of vanilla ice-cream

Method –
Mix coffee powder in ¼ cup of boiling water and let it boil for half a minute. Remove it from the fire and then let it cool for a few minutes. Fine crush the ice cubes in a blender. Now add 4-5 scoops ice-cream, chocolate syrup and coffee in the crushed ice and blend it again.

Before serving the drink, pour some chocolate syrup on the walls of each tall glass. Now add a small scoop of ice cream in the base of each glass and pour the slush. Garnish the drink with whipped cream and chocolate chips.

Garnishing is entirely your creativity. In case you do not get whipped cream, you can replace it with small scoops of ice cream. Instead of chocolate chips you can use grated chocolate or glazed cherries. You can also add crunchy wafers to make it look more appealing.

Hope you all like it and enjoy making it at home. I will see you soon with more recipes, till then happy cooking.