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Tuesday, 21 November 2017

Chocolate Truffle Cake Easy Recipe

Baking is the best stress buster, the more you get involved, the more it comes out to give you the best of appreciation.

Chocolate truffle cake is my kids favourite and the aroma of chocolate fills my home with such an asthetic enviourment that keeps us all fresh and energetic.

chocolate being the most favourite ingredient, I too cannot resist myself by sneaking in to take a bite of it.

let's create this magic on my blog and you will be dazzled to get it in the most simplest way.

Ingredients required are easily available andi will directly fet into the method without mentioning the ingredients seperately.

First of all preheat the oven at 180 degrees for 20 minutes and grease the tin, place parchment paper and sprinkle flour and dust keep aside.


Lets mix the dry ingredients first, powdered sugar 2 cups,cocoa powder 3/4 cup,flour 1, 3/4 cup,saly 1 tsp,baking powder 1,1/2 tsp, baking soda 1,1/2 tsp.

Mix them all together, now lets mix all wet ingredients in it, add 2 eggs,vanilla extract 2 tsp,vegetable oil 1/2cup,milk 1 cup.

Use an electric beater to make a perfect batter.

In 1 cup hot water add 2 tsp instant coffee, add this in the above batter and blend it.

Pour in the baking tin and bake at 180 degrees for 30 mins. it can be be 5 ins less or more depending upon your oven.

Cool it down for 15-20 minutes, remove the edges and pat it with cold milk.

STEP 2 : 

Take 600 gms dark chocolate and melt in microwave oven, besides this gently melt  700 gms heavy creme just below the boiling point.

Now add chocolate in it, add 2 tsp vanilla extract, nutella 300gms  and keep in fridge for 1 hr.

Now whip it and spread on one  layer of the cake and on the another one and on the edges.

With the nozzle and piping bag, decoratte the sides and the edges of the top layer.

Give more additions by fruits and coating with fruit glaze, chill for 3-4 hrs nad enjoy the yummilicious truffke cake.

Monday, 8 May 2017

Yellow Moong Dal Chila with Paneer filling


  • 1 cup yellow moong dal (split) , soaked for few hours
  • salt   (as per taste)
  • a pinch of hing
  • 2-3 green chilli paste
  • cottage cheese 200 gms
  • chopped coriander 
  • 1 tsp chaat masala
  • 1 tbsp besan 
  •  oil for cooking


  • Blend the soaked moong dal with little water to get the consistency and salt
  • Then add heeng and green chilli paste
  • Heat oil in a non stick pan and with a bowl spread the mixture to make a pan cake
  • When it turns little brown from one side add  scrambled paneer with chaat masala and dhaniya in the center
  • fold it and serve with green chutney.
Note:   For Green chutney add fresh dhaniya, salt, amchoor powder with little water in a blender and its ready.

Kale Chane Chaat Recipe

Kale chana  are high source of protein and is an excellent food for controlling Blood sugar.

Kale chana chaat  mixed with seasonal  salad vegetables and spices gives a very nice and flavourful combination.

The only worry you need to have is to remember to soak the back chanas overnight, rest will take just few minutes to relish it and start your day with a healthy breakfast option.

Ingredients required:

  • Black chane 250 gms (soaked overnight)
  • 1 tomato chopped
  • 1 onion chopped
  • 2-3 green chillies chopped
  • 1-2 julienne ginger
  • Fresh coriender
  • Lemon juice
  • Salt 
  • Black salt
  • Red chilli powder
  • Chaat masala

  • Boil the Soaked Chanas in some water n just give one whistle in cooker
  • If there is excess water let it evaporate.
  • Mix all the ingredients in chana.
  • Give it a toss and garnish with fresh coriender.
  • Serve and enjoy the tangy n spicy Chaat.
Note:     You can add boiled and chopped potatoes, but for diabetic people you can avoid it.

          Also can add pomegranates,cucumber,pineapple chunks or any other fruits n veggies as per your choice.

Oats Recipe for Diabetic

Oats are a very healthy option to start your day and for diabetic people oats can prove to be healthy yet tasty breakfast .

Oats Recipe:
 This recipe is tasty and apt for diabetic people and is quick too. 
½ cup of oats
1 cup  soaked moth beans or moong beans (soaked overnight)
1  onion chopped
1 chopped  green chili
4-5 curry leaves
2 tsp oil or ghee
1 tsp grated coconut
1 tsp coriander leaves chopped
Pinch of cumin seeds
Pinch of mustard seeds
½tsp ginger shredded
1 tbsp lemon juice

1. Pressure cook oats with very little water and salt for two whistles.
2. Wash oats and drain out all the water thoroughly. Steam cook immediately for exactly for five minutes on a high flame.
3. Now remove and sprinkle some salt and one tsp oil over it, and mix lightly. This is done to prevent the oats from becoming mushy.
4. Heat a pan with oil. Add mustard, cumin, chili, curry leaves and ginger. Let the seeds splutter and increase the flame to high. Add the oats and some water. Cook till water evaporates completely.
5. Add the oats and turmeric and fry on a high flame for a min. Take off from flame and add lemon juice, carrot, coconut and coriander leaves. Mix and serve.