Thursday, May 17, 2018

Microwave Coffee Cake With Vanilla Mascarpone And Strawberries



Egg - 1 
Butter - 1 tbsp
Powdered Sugar - 4 tbsp
Baking powder - 1/4 tsp
Flour - 50 gms
Instant coffee powder - 1 tsp
Mascarpone cheese - 3 tbsp
Extract of vanilla bean - 1 or 1/2 tsp vanilla extract
Strawberries - 4-5 quartered
sprig of mint for garnish


- In a mixing bowl, add butter and coffee and microwave until the butter melts. allow it to cool slightly.
- Now add three spoons of powdered sugar and egg to the mix and blend until creamy.
- In a separate bowl, sieve flour and baking powder and fold it into egg mixture.
- Pour this batter into two medium sized jars and microwave for a minute.
- Meanwhile, combine mascarpone cheese, vanilla, and leftover powdered sugar.
- To assemble the dessert, spoon the sweetened mascarpone on the cooked cake layer.
- Top with the chopped strawberries and garnish with a  sprig of mint.
- Serve chilled.

Recipe by food blogger Saee koranne Khandekar from

Monday, May 14, 2018




Buffalo milk - 1 ltr

Condensed milk - 1 tin
Corn flour - 2 tbsp
Cardamom - 3 crushed
Almond, Pistas - 1 tbsp crushed
Kesar dissolved in milk - 1 tbsp


- Dissolve cornflour in 1/4 portion of the milk and boil the remaining milk.

- Add condensed milk while stirring continously.
- Add the crushed ingredients and the 1/4 milk mixed after one boil. 
- Keep simmering till the 1 litre milk becomes 1/2 litre and stir well.
- Take it off the stove and after 10 minutes pour it in kulfi moulds and refrigerate for a day.

Makhana And Fruit Kheer


Serves 4 - 6
Cooking time 10 minutes
Total preparation time 45 minutes


Skimmed milk - 500 ml

Low calorie sweetener - 10 gms
Makhana - 75 gms, roasted in a pan
Raisins - 40 gms
Chopped nuts - 2 tbsp
Cardamom powder - 1/4 tsp
Saffron - a few strands
Bananas - 75 gms, diced
Apples - 75 gms, diced
Kiwi - 75 gms, diced
Seedless grapes - 50 gms


- Grind 30 gms of the roasted makhanas into a fine powder.

- Boil milk, add the makhana powder and cook for 7-8 minutes, stirring continously.
- Remove from the stove, add the sweetener and the rest of the roasted makhana along with the other ingredients and refrigerate.
- Serve chilled. 

Wednesday, February 14, 2018



My first recipe from the newspaper cuttings... Yay!!! 
During my growing up years whenever dad used to take us at our native that is in Karnataka we usually would get such things like tousalli ( and other stuffs which I am unable to remember their names ) for breakfast. Here in Mumbai we are used to have rotis in breakfast. Having tousalli would never appease me and that's the reason I never liked it.. However I was fascinated by one of its ingredient - 'cucumber'. Its the different variety that is used to make this dish. And don't know why I have always liked that variety of cucumber. Later in the years when I started learning to cook I made this dish ( a long long time ago ) - Recipe courtesy from Archana didi who is our neighbour and from Karnataka too. ( I forgot that recipe now ;

Once I saw this recipe in the newspapers and immediately cut it and saved not knowing whether I'll ever make it or not. However my mamma likes tousali and I prepared it this time... Although this recipe calls for cooking on low flame on a tawa but I preferred to steam cook it. And I must say it turned out really well and now I am a fan of it too..


Coconut grated - 1 cup
Raw rice - 1 cup
Jaggery finely grated - 1/2 cup
Cucumber grated - 3/4 cup
Melted ghee - 4 tbsp
Salt - 1 tsp
Oil for cooking


- Soak the rice for atleast four hours in luke warm water. 
- Drain and wash thoroughly. 
- Then grind to a smooth paste along with the coconut, jaggery and 1/4 cup water. 
- Add cucumber and salt to this paste and mix well. Keep aside for a few hours. 
- Heat a non stick pan and grease it lightly with ghee. 
- Pour a spoonful of the batter on the hot tawa and spread it like a thick dosa. 
- Cover with a lid and cook only one side over a slow flame until the base turns golden brown in color. 
- Remove the tousali and serve hot with ghee.

Note:  The above recipe is from the newspapers. However instead of raw rice I used rice flour ( I was too lazy to soak the rice and later grind it). I feel that we can also use idli rawa. Keeping rest of the ingredients same, I simply mixed all the ingredients and left it for 4 hours and then steam cooked it... No grinding nothing... The taste of grated coconut and cucumber that comes in each bite is simply amazing. 

Monday, January 29, 2018

The Newspaper Recipes


So!!! Here I am again with another blog about recipes. There actually was just no need of putting up another blog but then I came across these words " Look Within" and that made me thinking. Internet is flooded with lots and lots of recipes and beautiful bloggers out there constantly coming up with beautiful recipes. It is, was and In sha Allah will always be of much help to me. I was not a pro ( nor am I now) but I can say my knowledge with regards to cooking has developed to some extent. At the least I can say that I can cook a decent meal now. All thanks to my blogger friends. 

But what before the internet explosion??? I had to rely on good old newspapers, magazines and people's tips and advices ( advices - which I rarely understood). I loved reading and books have being my friends since ages. I would never feel alone when in the company of books. Always excited to touch and feel them. Just a crazy person I was. Yes, over the years I've mellowed down but I still get excited when I turn the pages of newspaper and find a recipe smiling back at me. 

I have a lot of recipe cutouts from magazines and mostly from newspapers.. Back then I didn't knew cooking nor was I interested in it, so I would cut those recipes from the newspaper thinking that when someday I would learn to cook, I'll try out all these recipes. I did learn to cook and tried some of the recipes from those cutouts too but by then I was bitten by the internet bug, surfing for recipes, tricks and techniques. Everything available just by a single click... I became lazy and put all those recipe cutouts at the very back end of my cupboard and forgot all about it. 

Its only recently that the above words made me realize that I have a whole lot of recipe wealth to share with everyone and if I didn't post them up here now... all my efforts of cutting them and saving over the years will go waste. Hence I wanted to dedicate a separate blog to my newspaper recipes and here I am with it today..

This blog is also a big thank you to Times of India, Mumbai Mirror and Navi Mumbai Times and all those readers who have contributed those recipes. My only regret will be that I may not have all the names of those people. The recipes that I will be posting here will be from the above sources only... 

Hope my readers would like my efforts....