Absolutely overjoyed!....My first attempt at baking cupcakes! wooo hoooooo.....!!!! they looked perfect (atleast to my eyes)......never knew making cupcakes were so easy! the mixing was all in 1 bowl... no two separate bowls for the wet and dry ingredients!....ahhh...how nice!...so easy on the cleaning!...and making the frosting was so relaxing!....love working with chocolate...im sure alot of you agree with me that cooking with chocolate and just not eating it is indeed comforting! :)


yellow cupcakes:
1 1/2 cups (195 gms) all purpose flour
1 cup (200 gms) white granulated sugar
1 1/2 tsps baking powder
1/4 tsp salt
1/2 cup (113 gms) unsalted butter, room temp cut into pieces
1 large egg, room temp
2 large egg yolks, room temp
1 1/2 tsp pure vanilla extract
1/2 cup (120 ml) sour cream or whole plain yoghurt,  room temp

chocolate fudge frosting:
4 ounces (120 gms) unsweetened chocolate,coarsely chopped
2/3 cup (150 gms) unsalted butter, room temp cut into pieces
1 1/3 cups (160 gms) icing sugar, sifted
1 1/2 tsp pure vanilla extract

coloured sprinkles (optional)


for the yellow cupcakes:
  • Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
  • With an electric mixer, beat to combine the flour, sugar, baking powder and salt. 
  • Add the butter,egg, egg yolks, vanilla extract and sour cream.
  •  Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30 seconds. 
  •  If necessary, stir the batter with a rubber spatula until the flour is fully incorporated.
  •  Evenly fill the muffin cups with the batter and bake for about 20 - 25 minutes or until pale gold and a toothpick inserted into a cupcake comes out clean. 

  •  Remove from oven and place on a wire rack to cool. 

  •  Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes or pipe them on as you desire.
  • top with sprinkles

for the chocolate fudge frosting:
  •  Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.  
  •  In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute)
  •  Add the sugar and beat until it is light and fluffy (about 2 minutes).  
  • Beat in the vanilla extract

  •  Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). 

  •  never pipe/apply the frosting when the cupcake is hot. It will melt and change the colour of the frosting
  • these cupcakes are best the day its made. but will keep for a few days at room temp ..........................if any is left ;)


                       I had to double check when i saw my name on nivi's blog!.....Thank you so much nivi for actually sharing the award with me...feels so good to be appreciated, and to think people actually love my blog :)

Sharing this blog award with faseelaanjali , kaveri , lavanya and reshmi



                     Iv been wanting to make this recipe for a month now....finally did it!! yay!... Carrot kheer has become quite popular these days.......A lovely, refreshing dessert..........A perfect dessert for entertaining guests. We can make it in 2 ways depending on your taste..................either have the smooth creamy texture OR have bits of soft grated carrot in your kheer! I like the latter! what's your's?

 2 medium carrots, grated
8-10 cashewnuts
8-10 raisins
3 tbsp ghee
4-5 cardamom pods, crushed
750 ml milk
1/4 cup sugar

  •   Put 1 tbsp ghee in a saucepan and fry the cashewnuts and raisins and keep aside.
  • Now in a pressure cooker add the remaining ghee and fry the carrots on low heat for a few minutes till the raw smell goes.
  • Add about half the milk, stir and close the pressure cooker. ( just 1 whistle or till the carrots are soft)
  • Remove the lid and stir on low flame
  • Add the sugar and remaining milk and keep stirring  till the sugar dissolves and the kheer is of desired consistency.
  • Add the cashews, raisins and the cardamom. Remove from flame
  • Serve hot or chilled
  • If you do not like bits of carrot while eating, after you pressure cook the carrots with a bit of milk, cool and blend to a smooth paste. Then you can add the smooth paste to the rest of the milk and continue with the recipe.
  • Add the fried cashews and raisinns


               Idyapams are made from rice flour. It is roasted, mixed with salt and water to form a slightly wet dough and made into idiyapam shapes and steamed.
I have been eating this dish since I was very small. Most of my friends in school know this dish too! It's that popular! hahaha
 I love this recipe not only because it is so easy to make, but also because its a lovely way to use leftover idyapams. If you have idyapams in the fridge dinner is done in a flash!

The best combination for this dish is lime pickle! Absolutely delish!

idiyapams (string hoppers) - 8 to 10  small
onion, chopped finely - 1 big
green chillies. slit - 5 or more if you like it spicier
ginger, grated (optional)- 1/2 tbsp
eggs - 5
turmeric powder - 1/2 tsp
salt to taste
coriander leaves, chopped(optional)-  1 tbsp
ghee - 1 tbsp

  • Tear the idiyapam into tiny bits and keep aside.
  • in a bowl, crack the eggs. add salt and turmeric and whisk. keep aside.
  • Heat oil in a pan. Add the onions and chilies and fry till slightly brown.
  • add the ginger if using.
  • Add the eggs. cook like how you would do scrambled eggs,
  • once they have cooked, add the idyappams and nicely mix it with the egg.
  • add the ghee and the coriander leaves and give it a good mix.
  • switch off the flame. 
  • tastes best with some lime pickle :)

  • You could also add some cashews fried in ghee to give it a rich taste. 



                     First of all, my sincere apologies for being awfully late on posting on my blog!!
But I have a reason..........Iv been so busy shopping and packing for my trip back home to India. Iv been here for a few days now.... and its been great. Well....now since my daughter is here, the attention and the pampering has shifted from me to her! Pffft!!!!!!!
                      I have not been doing any cooking since I came home.... I dont call it laziness! maybe just pure relaxing! :D
I finally entered the kitchen today to whip up our favourite breakfast! dosai..........yum !! Made some puli chutney to go with it!.....sigh!.....lovely!

8 shallots ( chinna vengayam)
2 dried red chillies (or 3 if you want it spicy)
1 lime size, tamerind
1 cup grated coconut
water ( just enough to grind)

  • Put some oil in a frying pan and saute the shallots
  • After  a few mins when they change a bit of colour add the chillies
  •  Stir for awhile and then add the tamerind and salt
  • Stir for a few mins and then add the coconut.
  • Remove from the flame after 2 mins.
  • keep aside to cool
  • blend the above mixture with a bit of water
  • enjoy your chutney with your favourite dosai or idli

 sending this recipe to Pari's event 'only' south indian

 sending this recipe to umm mymoonah's event anyone can cook