Easter is almost here and I wanted to post a recipe for all my christian friends celebrating Easter. This recipe is my 'go to' recipe for bread rolls.Its not only super easy but fool proof. You don't need to knead!........simply mix everything.  So, for this recipe I just added some cinnamon and all spice powder. Please feel free to add in nutmeg, cloves or any other spice you want. You can even add in some orange zest if your feeling adventurous........Iv also added raisins and dried cranberries but you can pretty much add in bits of any dried fruit you like and make it your recipe.

Perfect for breakfast. Cut open the bun, slather some butter on it and your good to go. Im already dreaming about coffee and these buns for my breakfast tomorrow morning!

This recipe makes about 11 small buns.

Warm milk - 1 cup
Yeast - 1 tbsp (I used instant)
Sugar - 2 Tbsps
Salt - 1 tsp
Unsalted butter - 3 tbsps, more for greasing and brushing
Egg - 1
All purpose flour - 2.5 cups
Cinnamon - 1 tsp
All spice - 1/4 tsp
Black raisins and dried cranberries -3/4 cup

for the flour paste:
All purpose flour - 1/2 cup
Water - a bit less than half cup
Sugar - 1 tbsp

for the sugar glaze:
Warm milk - 1 tbsp
Sugar - 1 tbsp

  • Soak the dried fruits in hot water for about 15-20 minutes. Drain and pat dry on a tea towel.
  • In a medium bowl mix together the flour,salt and the spice powders
  • In another bowl, place the yeast, sugar and the warm milk. Beat in the egg. Give it a quick stir
  • Add in the flour and bring the dough together. Add the butter slowly. Greasing your hands will help in handling the sticky dough.
  • Once the dough has come together fold in the dried fruits. Place it in a greased bowl and brush some butter on it. Close it with cling wrap. Place it in a warm place in your kitchen and wait for it to double in size.
  • Once the dough has doubled in size, lightly flour your work surface and place the dough on it.
  • Grease your hands again. Roll it out using your hands. divide and cut it equally. I got 11 balls. Shape each ball neatly and pinch close the uneven surface and place it on a greased baking tray,  pinched side down. Leave a bit of space between each ball for the rolls to rise. Brush it with melted butter.
  • Pipe the flour paste in the shape of crosses. close it lightly with a cling wrap for the second rise.
  • pre heat oven to 375 degrees . place the baking tray in the oven and bake for about 15 minutes till the tops are golden brown. remove from oven and brush with the sugar glaze. Let it cool. 
  • The hot cross buns are best eaten warm.
flour paste:
  •  mix the flour and sugar. Add in the water slowly till you reach the desired consistency, It must be  a thick paste.Spoon it into a zip loc bag. Cut a teeny weeny hole at the corner to pipe the crosses on the buns.
for the sugar glaze:
  • mix together the warm milk and sugar. 



                                 Im a big fan of Nature Valleys crunchy granola bars. So I was actually searching for  a recipe that makes similar granola bars. Atleast they wont have preservatives  and I know what ingredients go into them! That's when I came across Jana's  crunchy granola bars recipe. Decided to give it a shot and true to its name they were as crunchy as ever! Just made a mental note to make a thinner layer next time. Mine were slightly thick and hence a tad bit too filling!
                          Iv used walnuts, almonds,dried cranberries and blueberries, raisins(my favourite!) The dried fruits were a must for me as they give u that chewy feeling at places. Im so glad I made these granola bars. Perfect for snacking (while watching tv, while in the car, while lounging, while working at your desk...)I might add some peanuts the next time......or some peanut butter..............or some chocolate chips...............man!!! I want to add everything!LOL
 I even smashed some of it into tiny pieces and stored it in a glass jar to eat for breakfast as cereal!
Bonus if your kids love it. Their snack cant get healthier! Although I think kids might just prefer the softer granola bars.

                           My weekend was extremely exciting. I made 2 new boards to use for my food photography. They came out so well and Im mighty pleased with myself. Hahahaha.......
Food styling and photography isnt really my niche but its extremely interesting and needs alot of patience and effort. Alot of thought and work goes into each photoshoot! Almost always has to be done when the kids are in school.......

                           Iv become more active on my instagram page. Lots of new features still to be looked into and experimented on.....so just getting there......... so folks....this journey is just getting more exciting for me! and hopefully for you too.........I would love to hear from you.......leave a comment if you like what you see....any feedback or suggestions would be greatly appreciated!.....lots of love!

Old fashioned rolled oats- 7 cups
vegetable oil - 1/2 cup
salt - 1 tsp
mixed fruit/nuts - 1.5 cups (I used almonds, walnuts, dried cranberries, blueberries and raisins)
honey - 3/4 cup
brown sugar - 3/4 cup
vanilla extract - 1 tbsp
ground cinnamon - 2 tsps (optional)

  • Adjust oven rack to the middle of the oven and set the temperature to 375 degrees
  • Line an 18 * 13 inch rimmed baking pan with aluminum foil. 
  • Combine the oats ,oil and salt in a large bowl and mix until the oats are evenly coated. 
  • Transfer the mixture to any baking tray(no need to grease) and spread into an even layer. Bake stirring every 10 minutes until pale gold. About 20-25 minutes. Remove the oats and reduce the temperature to 300 degrees
  • chop all the nuts coarsely using a sharp knife.
  • Combine the honey and sugar in a saucepan and cook on medium heat till the sugar has completely dissolved. Stir continuously.
  • remove from heat and stir in the vanilla and cinnamon if using.
  • combine the nuts and dried fruits, honey mixture and oats in a large bowl using a large rubber spatula. Stir until the oats is completely coated in the honey mixture.
  • Grease the aluminum foil on the baking tray. Transfer the granola in the baking tray and spread evenly in a thin layer. 
  • Grease a large square dish and use it to press the mixture tightly into the pan. 
  • Bake until golden , about 35 minutes
  • Cool the tray on a wire rack for about 10-15 minutes before cutting into bars. Cut the bars all the way through and then allow the granola to cool. (they harden as they cool. so don't wait longer than 15 minutes to cut them)
  • The bars can be stored for upto 2 weeks


My whole family loves parathas and this peas and paneer kurma dish  pairs perfectly with it. Although its definitely with chapathi's on an ordinary day. Im not a very kind mommy! It also goes like a dream with ghee rice or jeera rice (recipe to follow very soon!)

This dish is extremely light and very kids friendly. it is non spicy, but feel free to add in more green chilies for extra heat.

I love using frozen green peas (yes. plain laziness!) Just pull it outta the freezer, wash and cook!....Ahhhh! wish life was that simple. LOL

Iv used evaporated milk just to cut the quantity of coconut milk used. But if you don't mind using more coconut milk go ahead and scrap the evaporated milk. Iv also used dried methi leaves instead of fresh coriander leaves simply because I ran out of coriander leaves.

cinnamon - 1 inch stick
cardamom - 2
cloves - 4
Onion - 2, pureed
green chili - 1, slit
ginger garlic paste - 2 tsps
chili powder - 1/2 tsp
green peas - 1 cup
tomato - 1/2, chopped
evaporated milk - 1/2 cup
coconut milk - 1/2 cup
paneer/cottage cheese - 250 grams
fresh coriander leaves - 2 tbsps, chopped
salt as needed

  • Heat some oil in a wok. Add in the cinnamon, cardamom and cloves. Add the pureed onions and the green chili and saute in the oil for abour 5 mins. make sure there is adequate oil in the wok.
  • When the onions have slightly changed colour add in the ginger garlic paste. stir for 2 mins.
  • Add the chili powder and saute in the oil.
  • Add the green peas and give it a good stir. Add salt and close for about a minute or 2.
  • add the tomato and stir for 2 minutes. Add the coriander leaves. Then add about 3 tbsps of water and close n cook for awhile.
  • Pour in the evaporated milk and about 1 cup of water. Close and cook till the peas are cooked and the gravy has reduced and slightly thickened.
  • Add the coconut milk and further cook for  a few minutes.
  • Lastly, add the paneer and check for salt. cook for 3 minutes and switch off once you have reached the desired thickness.