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Friday, August 03, 2012

Rich Chocolate Cake with chocolate frosting

Just realized that I hadn’t posted this recipe since Aug. Back from a long summer vacation and now finally decided to do so.Thanks to my sister’s co-sis-in-law Shaheen Fazir for this lip smacking cake recipe! Taste and success at first attempt is guaranteed!!

Click here for the original recipe.


Sugar - 1 1/2 cup

Egg - 2

Butter - 1/2 cup (melted)or 8 tbsp

Cocoa Powder- 3 heaped tbsp

Yogurt - 1 1/4 cup 

Soda Bicarbonate - 1 1/2 level. tsp

Sunflower/Canola Oil - 1/4 cup

Vanilla Essence - 1 tsp

Salt - a pinch (Don't add salt if the butter is salted)

Maida and/ or Whole Wheat flour- 1 1/2 cup(Mix half and half)
Walnuts/Almonds(optional) -1/2 cup ground to a powder

Sift the flour with the soda and salt (if using) and keep aside.

Beat the eggs slightly and keep aside. Preheat the oven to 350 F or 175 C.

Powder the sugar and beat with the melted butter till the sugar dissolves. 
Touch it to see if there is any granular texture left.

Add the eggs and mix well. 

Add the canola oil, cocoa powder, vanilla essence and yogurt one by one till well mixed.
Use a whisk or a fork while blending. Add the flour slowly, blending it in as you go.Do not add at one go as it makes lumps which would be difficult to mix.

The mix should be smooth textured and then add the ground walnuts. Adding it earlier makes it difficult to figure out if the batter is well mixed in or not. Do not over mix after the flour is added.Prepare a baking pan (8x8 inch or circular pan) with a coating of oil and then sprinkle a dusting of flour on it evenly.
Bake in the middle rack for about 35-45 minutes. It is cooked when a toothpick inserted in the middle comes out clean and the whole house smells of cocoa and butter.

For the Chocolate Frosting:
Chocolate frosting takes just a little longer than simple chocolate icing, but it’s well worth the extra time. Fluffy, decadent and utterly delicious! An electric mixer is useful for this recipe.
120 grams of butter
2 ½ cups of icing sugar
½ cup of cocoa
1/3 cup of milk
1 teaspoon of vanilla essence
Chop the butter, place it in a bowl and cream it using an electric mixer.
Add the cocoa and the icing sugar a little at a time and beat into the butter.
Add the milk and vanilla essence, mix until smooth and light.
Spread the frosting evenly over the cake. Sprinkle grated dark chocolate.

Sunday, January 15, 2012

Chicken ‘n’ cheese Lasagna with Farfalle Pasta

It’s 2012 and I haven’t posted anything new! Need to buckle down this year and share more and more recipes …ok that’s one of my resolutions for the new year which kick-started with a breath-taking sight of the fireworks display from the world’s tallest Burj Khalifa. Thanks to Rabia ammay and Bachikaka for the poolside BBQ….nothing could have been better than that!

Starting the new year with this simple and delicious recipe which was voted as the best evening snack by my little ones. That’s one good thing about my kids...cook something new and that’s the best they’ve ever had:-)

For those who are jittery about baking…this one’s for you. Can be cooked in any non-stick dish over the gas stove!


Pasta (bow tie/Farfalle)- 2 large cups
Cheddar Cheese – 1 cup (grated)
Oregano – just enough to sprinkle over the top.

For the Chicken layer:
Chicken(boneless) – 4-5 chunks
Olive oil
Onion – 1 large( sliced )
Coriander leaves- chopped finely
Salt+pepper to taste

For the Egg mix:
Egg- 4eggs
Milk – ½ cup
Pepper- 1tbsp
All purpose Flour(maida) – 2 tsp

Boil Pasta in 8cups (or more) of water. Add salt and 1tbsp of oil in the water. When soft and well- cooked , drain off the water and keep aside.

For the chicken mix:
Boil chicken in salt and pepper and shred it into small pieces .(best option is to use the blender…just one pulse…else, it will turn into a paste)
Sauté onion in 1 tbsp of olive oil, add the shredded chicken and finely chopped coriander leaves. Keep aside.
Egg mix:
Beat eggs with an electric egg beater by adding milk, salt, pepper (1tsp), flour and finely chopped coriander leaves.

Take a non-stick dish(25-28cm) and add 2 tbsp of olive oil. Spread half of the cooked pasta as your bottom layer. It should just cover the bottom of the pan ..so don’t make a very thick pasta layer. (Approximately 2-3 pastas over each other..that was just to give you an idea). Next spread half of the chicken mix. Pour half of the egg mix. Sprinkle a generous amount of Cheddar cheese. 
Repeat the above process with the remaining Pasta, followed by chicken mix, egg mix and cheese. 
Finally sprinkle some oregano over the top.

Keep the dish over low flame for 30-40mins or until well cooked.( You may choose to bake it but I haven’t tried that method. …should any of you happen to try please it me know how it turned)

For serving : remove from the dish (same side up), and cut into medium pieces.

 Variations: You may add chopped capsicum /mushroom in the chicken mix.