I was searching Pinterest for a good brownie recipe!I usually make this brownie recipe, but wanted to try a new recipe this time around. As usual ........................I got super confused when 101 brownie recipes were staring back at me!..............each picture better that the other!.................anyway I finally settled on this recipe. Don't we all just love those baking recipes that don't require a dozen bowls and spoons????.....................Now you'll know why I settled on this recipe ;)

I love brownies with that die for crackling top and which are chewy and fudgy inside. These were exactly that! and does anyone complain that there's too much chocolate???? So in went tons of chocolate.............dark, milk and cocoa powder! The result???????????.....................A big batch of yumminess!!

I made a big batch of these brownies, coz my daughter wanted to give it to her teachers for Teachers day!................But if you want to make a smaller batch just half the recipe and use a 8 by 8 inch pan! ........................or even a 9 by 9 inch pan should do too !!!

Ramadhan is starting tomorrow............I bet my muslim friends have already stocked up on those groceries and done those meal preps right?? coz that's what Iv been doing today! Saves you the headache of running around while your fasting.
So my dessert is ready for ifthar(meal after you break the fast)...................a big  bowl of brownies with a big scoop of icecream on top! Thats right! my 'brownie' points for fasting :D

Ramadhan Mubarak to all my muslim friends!!!

Sugar - 2 and 1/4 cups
Water - 1/2 cup
Dark cooking chocolate, roughly chopped - 2/3 cup
All purpose flour - 1.5 cups
Cocoa powder - 2/3 cup
Chocolate chips - 1 cup (I used milk chococolate chips)
Baking powder - 1/2 tsp
Pinch of salt
Eggs - 4
Vegetable oil - 1 cup
Vanilla essence - 2 tsp

  • Pre heat the oven to 180 degrees 
  • In a saucepan dump the sugar, water and the dark chocolate and heat up stirring continuously over low flame. heat until the chocolate has melted. Doesnt matter if the sugar still hasn't dissolved completely. Remove from flame.
  • In a bowl, sift the flour, cocoa, baking powder. add in the salt. give it a good mix. 
  • Make  a hole in the centre and add in the eggs. Give the eggs a light whisk. Add in the chocolate chips, oil, vanilla essence and the chocolate and sugar mixture which was sitting in the sauce pan. Using a spatula give it a good mix.
  • Grease a 9 by 13 inch rectangular baking pan, and line with baking paper. pour the brownie mixure into the pan and bake for about 40 minutes or until a stick comes out with bits of brownie crumbs sticking to it.
  • I baked it on the last rack but moved it up to the top rack for the last 8-10 minutes just to get that crackling top!


                                                                                                                                                                                                                                                                                                                                 This is the first time I'm cooking with Soya Chunks. Iv wanted to try it for like................forever!
So.........................the verdict:-  I thought it was pretty good........ not a big fan! (since I can eat chicken! LOL!!!) But its good to have variety and options. will I makde it again?? Yes! Definitely! Maybe I can make a more spicier ..............dry............. masala dish!:)

    Soya chunks are a good source of protein for vegetarians! They are rich in iron as well.............. They have no flavour............but it absorbs the flavour while cooking.......so try to add it in at an early stage of cooking.

   I tried using these soya chunks in my usual kurma recipe...........Since I was making it for dinner, it had to be kid - friendly!.........so I quietly prayed to God that the girls would like it! ................Well..............nobody uttered a word...........they ate it without protesting! Battle won!


Soya chunks - 1.5 cups
Cloves - 6
Cinnamon- small 2 inch piece
Cardamom - 2
Onions, pureed - 2
Curry leaves,  stem removed - 1 stem
Ginger garlic paste - 1.5 tbsps
Tomato, chopped - 1/2
Chili powder - 1  tsp
Green peas - 1 cup
Evaporated milk - 1/4 cup (see notes)
Coconut milk - 1/2 cup
Fresh coriander leaves, chopped - 2 tbsps
Fennel powder - 1/2 tsp

  • Wash and boil the soya chunks in about 3 cups of water, for about 5 minutes.
  • Drain and squeeze out the excess water from the soya chunks. Keep aside
  • In a wok, heat some oil(about 4 tbsps)  and add the cinnamon, cloves and cardamom. Add the curry leaves
  • Add the pureed onions and saute on low flame for a few minutes. 
  • Add the ginger garlic paste and saute for another 2 minutes.
  • Add the soya chunks and salt and saute. Add more oil if need be.
  • Next add the tomatoes. stir and close. Let the tomatoes get mushy.
  • Add the green peas and saute for 2 more minutes. then add the evaporated milk and water(about 1 to 1.5 cups) close and let it simmer.
  • After awhile add in the coriander leaves.
  • When the level of the curry has gone down add in the coconut milk . Add the fennel powder and cook for another 2 minutes.
  • Check the consistency and salt and you are done.

  • If you don't have evaporated milk, just go ahead and add in more coconut milk instead.


                                           For day 3 of Blogging Marathon under the theme Kids Delight - Bite Sized food Iv chosen Cauliflower Bajjis. These are probably cauliflower fritters- Indian style!

                                           Coming from Chennai,India...........Iv eaten milagai (chilli) bajjis so many times at Marina Beach! Iv also eaten onion, potato bajjis...............but when it comes to kids, we always try and give them a healthier option. So I chanced upon this recipe one day when I was thinking how to get my kids to eat cauliflower. So here comes the recipe....................my younger one who is 4 loved it....

Cauliflower florets - 3 cups
Chickpea flour - 3/4 cup
Rice flour - 1/4 cup
Chili powder - 1 tsp
Hing/asafoetida powder - 1/4 tsp
Oil for frying


  • Bring a pot of water to boil. Add some salt. Switch off the flame and add the cauliflower florets. cover for a few minutes
  • Drain the water and keep aside the cauliflower florets
  • In a bowl, mix together the chickpea flour, rice flour, chili powder, asafoetida and salt.
  • Add very little water to form a thick paste. (so add the water slowly so you don't end up pouring too much)
  • Now, marinate the cauliflower in the flour paste and let it stand for about 15 -20 minutes.
  • Heat the oil for in a wok. Once the oil is hot, add the cauliflower in batches and fry them till golden brown.
  • Drain on kitchen towels.
  • Serve with ketchup or just eat it plain.

Sending this recipe to Srivallis Kids delight event guest hosted by Rafeeda under the theme kids delight - bite sized food for kids.


Checl out what the other bloggers are doing for this blogging marathon


Day 2 of blogging marathon, under the theme kids- delight- bite sized food is mini Fritatas! Easy for a snack box for school .....................or as an energy snack when you need to carry a packed breakfast.............its easy to eat and not messy!

You can substitute some cooked chicken instead of sausages too! Its just an egg omlette which looks interesting!.................you can get the kids involved in such easy recipes...............no mess involved too!!!!

This recipe make 24 mini Fritatas.

Oil for sauteing the sausages
Chicken sausages, chopped - 3
Cheddar cheese, grated - 4 tbsps
Baby spinach, washed and chopped - 1 cup
Eggs - 5
Milk - 1/2 cup
Italian seasoning, 1/4 tsp (optional)
pepper - a pinch (optional)
Butter, for greasing the muffin tray

  • Preheat oven at 180 degrees
  • Saute the sausages with a bit of oil and keep aside on a paper towel.
  • Beat the eggs in a bowl. Add in the milk and beat till fluffy.
  • Add in the cheddar cheese, spinach,seasoning and the sausages.
  • Grease the muffin tin well with butter.
  • Pour the prepared egg mixture into the muffin tray till about 3/4 full. 
  • Place the tray in the bottom rack.
  • Bake in the oven till cooked for about 10-12 minutes or a stick comes out clean when poked.
  • Serve with tomato ketchup

Sending this to Sri vallis kids delight event hosted by Rafeeda under the theme bite - sized food for kids.


Check out what the other bloggers are doing for this blogging marathon


These mozzarella cheese bites are my kids favourite snack. They love to dunk it in tomato ketchup and eat them. They are my favourite toooooo!!!:( Cheese and Oil!!!!! Noooooooooooooooo!!!
but I only occasionally make these at home! After all they are kids.............and cheese is healthy!!;) 

Im not writing too much this week as the baby bears and mama bear is down with the usual flu!!!  Not feeling too well..............feeling horribe actually! 

I had joined the Blogging Marathon hosted by srivalli just to keep me motivated to keep blogging............I This week's theme is bite sized food for kids! I was looking forward to it all month...............and then this flu happened...........and I can't even get out of bed. So Im quickly going to post this recipe and then get into bed...........AGAIN!

 Till tomorrow guys................ 

String cheese - 12
Breadcrumbs - 3/4 cup
Italian seasoning - 1/2 tsp
Chili powder - 1/4 tsp
All purpose flour - 1/4 cup
Eggs - 2
Oil for frying

  • Cut the cheese into bite sized pieces.
  • Mix the chili powder, italian seasoning and breadcrumbs in a shallow bowl. Keep aside.
  • In another bowl, beat the eggs. Keep aside
  • In another shallow bowl keep the flour ready
  • Now, drop the pieces of cheese first into the flour mixture. dust off any excessive flour and drop it into the egg mixture. 
  • Then into the breadcrumbs. 
  • Repeat for all the pieces of cheese, in the same order..........flour, eggs, breadcrumbs.
  • Neatly arrange the finished pieces of cheese on a plate. 
  • Refrigerate for atleast 30 mins. At this point you can even freeze them to fry at a later date.
  • Place a wok with oil for deep frying. once the oil is hot drop the cheese cubes into the hot oil.  don't overcrowd.
  • It will brown very fast. so be ready to remove them in a few seconds and then drain them on a paper towel.
  • Serve them ht with chili sauce or ketchup.

By the way................the cheese bites in the pictures look 'red' because my breadcrumbs I found at my local supermarket had an orange/red tinge to it!

So sending this recipe to Srivallis kids delight event guest hosted by Rafeeda themed on bite sized food for kids



This is my favourite recipe for Grilled Chicken? WHY??...............................................Coz its only 3 ingredients! and you can cook it on the stove with a griddle pan. Perfect if you're in the habit of meal preps! I usually make it and freeze them in zip loc bags, so its so simple to defrost and cook one portion at a time.

Sandwiches, tortilla wraps.............you name it. It goes with everything! Put in some greens like rocket or lettuce with some grilled chicken, with mayo and your favourite sauces and you're good to go. ideal for lunch boxes. You can use this hummus recipe for a very simple, healthy protein rich sandwich spread.

Boneless chicken, cut into bite sized pieces - 450 grams

Onion powder - 1/2 tsp
Garlic powder - 1/2 tsp
Chicken seasoning - 3/4 tsp 
Salt to taste
A dash of pepper (optional)

  • Just put everything in a bowl and massage the ingredients into the chicken.
  • Marinate for 30 minutes or more.
  • Take out your griddle pan and brush with cooking oil.
  • When the pan becomes hot on low heat, arrange the chicken pieces on the pan and drizzle some oil on the chicken
  • Chicken cooks fast. so cook for approx 2 minutes on each side.
  • You can check by cutting the chicken in the middle. If it is still pink and uncooked, cook for a bit longer.
  • Don't overcook the chicken or it becomes a bit dry.
  • You can use this grilled chicken for all your sandwiches and wraps.


                                  Hummus is a very popular Middle eastern dish. It is a dip made from boiled chickpeas. Yes! Chickpeas is the main ingredient here. So you can imagine the amount of protein here! Super healthy! Don't know why I didn't post this recipe here before?!.................... Coz I make it atleast once in 2 weeks! It goes into the snack boxes as a spread with this super easy grilled chicken.................or any grilled/roasted veggies as a sandwich! 

                                   Hummus is so easy to make! Its a great appetizer/snack for parties...............just serve them with pita or even carrot or celery sticks! now aint that easy?

                                   You can even go super creative with this recipe.............I love adding in bits of black olives and sun- dried tomatoes or even toasted pine nuts! Yum! ............................There! You have just got yourself a healthy lunch ! Cook to impress guys! :)

Canned chickpeas - 1(see notes below)
Tahini - 1/2 cup
Garlic cloves - 2
Water - 1/4 -  1/2 cup (desired consistency)
Extra virgin olive oil - 1/4 cup
Cumin powder - 1/2 tsp
Chili powder - 1/4 tsp
Lemon juice - 1 tbsp 
Salt to taste
Extra virgin olive oil, extra - drizzle on top
Chili powder - 1//2 tsp extra to garnish on top(optional)

  • Drain and rinse the chickpeas.
  • Dump the chickpeas, tahini, garlic, water, cumin,chili powder, olive oil, salt and lemon juice in a blender and blend till it becomes a smooth paste.
  • Transfer to a bowl and top with chili powder and drizzle some extra virgin olive oil on top
  • Serve with pita bread or even with carrots and celery sticks.

  • if you are not using the canned chickpeas, then simply soak the chickpeas overnight and boil them in water till cooked. this recipe uses about 1 and 3/4 cups cooked chickpeas.


                              Happy birthday husband!!!  Another birthday means another cake for the blog! muahahhahahahahaha.......................Iv been planning this cake for ages! Iv been searching pinterest for a nice recipe and finally rounded in on this one................I had so many amazing photography ideas which I wanted to try..................but everything went down the drain................I messed up with my camera settings..................and then I spent the rest of the day sorting it out..............and in the end..............I couldn't get my camera sorted out and ended up with a terrible back and neck pain!!!! Oh well.......................atleast the reviews for the cake was fantastic! and we had a lovely dinner at the end of it!

                                          The cake was absolutely moist, rich and soft. I was super surprised by the simplicity of the recipe. The coffee lends an amazing flavour to the cake...........................the recipe for the frosting was something I came up by myself, quite by accident actually ..............and its not too thick, but just perfect for this type of cake frosting. So it definitely wont work if you want to use it for 'piping'. It was silky and beautiful.

                                           This will probably be my go-to chocolate cake recipe for the up coming birthdays!...................till I find another chocolate cake recipe! Is it kid-friendly???....................its got coffee in it. I'm not sure how it will taste without the coffee.......but  you could try using warm water. or you could go for my previous chocolate cake recipe which is very kid friendly and also lovely. 


for the cake:
Sugar - 1 and 3/4 cups
Cocoa powder - 1 cup
All purpose flour - 1 and 3/4 cups
Baking soda - 2 tsps
Baking powder - 1 tsp
Kosher salt - 1 tsp
Eggs - 2
Buttermilk - 1 cup (see notes)
Strong black coffee - 1 cup (I used 3 tbsps of nescafe gold with 1 cup hot water)
Vegetable oil - 1/2 cup
Vanilla essence - 1 tbsp

for the frosting:
Unsalted butter, soft - 226g
Icing sugar - 1.5 cups
Cocoa powder - 3/4 cup
Vanilla essence - 1 tsp
Cold milk - 1-2 tbsp((use slowly) 
Dark cooking chocolate - 3 oz

Strawberries and Rasberries for decorating(optional)

  • Grease 3 round cake tins of 7 inches with parchment paper and butter. Preheat the oven to 180 degrees. 
  • In a bowl sift the cocoa powder, flour, baking powder and baking soda. Add in the sugar and salt. Give it a good stir . Add the warm coffee and beat with an electric hand mixer till mixed well.
  • In another bowl break the eggs. whisk. 
  • Now to the flour mixture, add in the beaten eggs, buttermilk, oil and vanilla essence..... beating for a few seconds with the hand mixer after each addition. 
  • Pour the cake mixture equally into  the 3 prepared tins and bake them in the oven for about 25 mins or till a stick inserted in the cake comes out clean.
  • Cool the cake COMPLETELY before frosting it.
  • Cut the top portion of the cakes with a sharp knife so its all even and in one level. This makes it easy to frost the cakes and layer it.
  • First, place one cake on the cake stand, and spoon some frosting on it and smear it on the surface. Put another cake and smear it again with frosting. Do the same with the third cake, finishing with the frosting on top.
  • Decorate with fruits on top
for the frosting :
  • Sift the cocoa powder and icing sugar. Mix and keep aside
  • Melt the dark chocolate in the microwave and take out and mix after every few seconds till melted. Cool it down
  • Using an electric hand mixer, whisk the butter for about 30 seconds. Add the melted chocolate and vanilla essence and whisk 
  • Add in the cocoa mixture and milk alternatively to the butter and whisk with the hand blender till it all comes together
  • To make the buttermilk, add 1 tbsp vinegar to 1 cup of milk and let it stand for 15  minutes.


                              We've been making this dish in the family for years and years................but the recipe ofcourse has been changed and tweaked here and there. I use tomato puree just to give it that extra beautiful colour...............but you can simply add a bit more tomatoes instead. Make sure the onions are diced as small as you can because you don't want to get bits of onion in your mouth. It also helps to use a bit more oil to saute the onions.

                               It's an excellent, handy recipe to have in hand when you can't decide on what side dish to make. Eggs are one thing that we are never short of at home. When my other stocks run out I can always rely on eggs :) ........................and who doesn't love eggs??? They are quick and filling too!

Boiled eggs - 3
Onions, diced - 1
Green chilies, slit - 2
Ginger garlic paste - 1 tsp
Tomato blanched, skin removed and chopped - 1
Tomato puree - 4 tsps
Chili powder  1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Water - 1/2 cup approx
Fresh coriander leaves, chopped - 1 tbsp
Ghee - 1/2 tbsp
Curry leaves, stem removed - 2 stems

  • In a wok, heat some oil and saute the onions and green chilies. When it becomes slightly brown add the ginger garlic paste and saute for a minute or so.
  • Next add the tomatoes and saute. Close the lid and let it cook till the tomatoes become mushy. 
  • Add the chili powder, turmeric, cumin, coriander powder, garam masala and salt. Sir and let it cook in the oil for a few minutes.
  • Add the tomato puree and saute for a minute or 2.
  • Add the coriander leaves and stir.
  • Add the water, mix and close and simmer till the water evaporates. 
  • When all the water has disappeared and the tomato masala has come together, add the curry leaves and the ghee. 
  • Give it a quick stir and switch off the flame.
  • Cut the boiled eggs into half and place it on the masala, cut side up.


This kebab goes very well with Dal Tadka and some naans! I just posted the recipe for a super easy Dal Tadka last week. Its got 3 different types of lentils and it takes about 15 minutes to make it. Its my absolute favourite when Im out for ideas or if I'm too lazy to make anything..................so healthy and nutritious.

This Malai Kebab is our new favourite..............eaten with this Mint and Coriander Chutney. Its such a lovely combination. The charred bits at the top make it perfect..................Don't cook it for too long or else the chicken will be too dry. Chicken usually cooks very fast. If unsure just take one piece and cut it in the middle to check if the insides have been cooked through.

Yous family will love it, My children love it too! Its got cheese and yoghurt and is quite creamy. At the end of the meal....................happy family happy tummies!

Boneless chicken - 500 grams cut into bite sized pieces
Almonds - 8
Cashewnuts - 6
Green chilies -3 (add more to make it more spicy)
Fresh coriander and mint leaves - 2 tbsps .
Thick yoghurt - 2 tbsps
Cooking cream - 1 tbsp
Ginger garlic paste - 1 tsp
Lime juice - 1 tsp
Grated cheddar cheese - 2 tbsps
Salt to taste ( just a bit coz the cheese is also salty)
Butter for greasing

  • Soak the cashewnuts and almonds in boiling water for a few minutes. Then, remove the skin off the almonds.
  • In the small jar of your blender, dump in the almonds, cashewnuts, green chilies, coriander,yoghurt, cooking cream, ginger garlic paste, lime juice and salt. Whiz till smooth.  Just add and mix in the cheese.
  • Marinate the chicken with this for about 6 hours or  more.
  • Preheat the oven.
  • Arrange the chicken pieces on the skewers and cook them on the wire rack in the middle of the oven at 200 degrees for about 8 minutes on each side ( remember to place a baking tray lined with baking paper and place it in the bottom rack to collect all the drippings from the chicken. or else it will mess up the oven)
  • Then turn up the oven temperature to the highest and move the chicken to the top most rack and broil them further till the tops of the chicken becomes slightly charred. Remember to turn over so it gets charred on the other side too!!
  • Brush with butter when it comes out of the oven.
  • Use a small strainer to get thick yoghurt. place the yoghurt on the top and all the water will collect at the bottom. 
  • if you are using bamboo skewers, remember to soak them in water for a minimum of 30 minutes or better if you can soak them overnight. this will prevent them from burning in the oven.
  • Don't overcook you're chicken, it will become a bit dry. Cook them properly and the chicken will be soft, moist and delicious. Remember, chicken cooks fast.


                                        Im proud to call this my own. I have come across various Kurma recipes .........all fantastic ones................. given to me by friends and family members. Iv even posted a chicken kurma recipe before. Thats the 'white' version. I've been cooking for many years now...............changing it a bit here and there each time.............................and over the years Iv just changed and perfected the recipe to suit my family. This is very slightly red in colour because of the chili powder.

                                        My recipe is extremely kid friendly.................. its mildly spiced. If you want to make it spicier just increase the green chilies. Don't increase the chili powder, or it will become too red like chicken curry.

                                         Its delicious and my go-to chicken dish every weekend when the kids are at home. Even though its mild it is filled with flavour. I usually don't like to add cashewnuts and almonds since it becomes too rich. We usually eat it with ghee rice, but you can pair it with Parathas or Idyapam as well. 
The consistency too is perfect. Not too thick and not watery. 

chicken - 1/2 a chicken

cinnamon - a small 2 inch stick
cloves - 3
cardamom 2
onions, sliced - 2
tomato, chopped - 1/2
potatoes, peeled and cut into 4 - 2 big
ginger garlic paste - 3 tbsps
green chillies, slit - 2
chili powder - 2 tsps
evaporated milk - 1/2 cup
water- 1.5 -2 cups
coconut milk - 1/2 cup
fresh coriander leaves/ mint leaves, chopped - 2 tbsps
pandan/ screwpine leaves, knotted  - 2 (optional)
cashewnuts - 5(optional. see notes below)
almonds - 5 (optional.see notes below)
lime - 1/2 (optional)

  • In a large wok heat some oil and add the cinnamon, cloves and cardamom.
  • then add the onions and green chilies and saute nicely. be generous with the oil and let the onions brown lightly.
  • next add the ginger garlic paste and saute for a minute or so till nice and fragrant.
  •  add the chicken pieces and saute for a few minutes till the chicken changes colour. add salt.
  • add in the chili powder and saute. add the potatoes,
  • next add the tomatoes. close with a lid and cook for a few minutes till the tomatoes have cooked well and it becomes mushy.
  • add the evaporated milk and half the water. stir and close. let it simmer for about 10-15 minutes or till the chicken and the potatoes have cooked through. stir occasionally
  • add the coriander leaves, coconut milk and the water. simmer till a good consistency is reached.
  • switch off the flame and squeeze in the lime juice if you want.
  • chicken kurma is done.

  • I use evaporated milk because its less fattening than coconut milk, but if you cannot get your hands on evaporated milk you can just use more coconut milk,
  • Its full of flavour already. But if you want to make it more rich just soak the almonds and cashewnuts in hot water. Remove the skin of the almonds. then using very little water make a  smooth paste of the almonds and cashewnuts in a blender. Add it to the kurma along with the coconut milk and let it simmer.