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Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Author: Neha Sharma

Ingredients-

For the base:
  • Butter- 100 gms (melted)
  • Digestive biscuits- 225gms (crushed)
  • Caramel- 2 cup
For topping:

Method-

  1. In a bowl add biscuit crumbs, then add in the melted butter and mix it well.
  2. With a spoon put this into the base of a greased 20 cms loose-bottomed cake tin and press against the bottom and sides. Put it in freezer for ten minutes.
  3. After 10 mins, spread the caramel over the base, cool and then chill for at least 1 hour or until ready to serve.
  4. Carefully lift the pie from the tin and place on a serving plate.
  5. Chop bananas, fold half of them into the lightly whipped cream and put over the base.
  6. Decorate with remaining bananas and finish with sprinkling grated chocolate on top.
  7. Enjoy!!

Mint and Kiwi ice cream

prep time
10 mins
total time
10 mins

Author: Neha Sharma

Ingredients-

  • Sweet kiwis- 4
  • Full fat milk- 4 cup
  • Cornflour- 2 tbsp
  • Sugar- 10 tbsp or as required
  • Whipping cream- 8 tbsp
  • Mint Leaves- 10 to 15

Method-

  1. In a bowl, mix cornflour and ½ cup of milk and keep aside.
  2. In a deep non-stick pan boil the remaining milk on medium flame for 3 to 4 minutes, while stirring in between.
  3. Add cornflour mixture to the boiled milk, mix well and cook on a medium flame till milk reduced half its quantity for about 15 to 20 minutes, while stirring continously. Switch off the flame and let it cool completely.
  4. In the mean time blend kiwis and mint leaves with sugar & make a puree.
  5. When the milk mixture cools down completely whip the mixture with an electronic blender till smooth.
  6. Once the mixture seems smooth add cream and beat for one more time until smooth.
  7. Add kiwi mint puree and mix well.
  8. When everything is well combined transfer the mixture into an aluminium bowl or tin. Cover with an aluminium foil or cling wrap and freeze until semi-set for about 3 hours. 
  9. Pour the semi set ice cream into a blender and blend until it is smooth.
  10. Transfer the mixture back into the same aluminium bowl or tin. (Repeat step 8 & 9 twice to get extra smooth ice cream- optional) 
  11. Cover with an aluminium foil or cling wrap then cover with a tight lid and freeze overnight.

    Note:

      *If your whipping cream is sweet reduce the quantity of sugar.

      Prep time
      10 mins
      Cook time
      5 mins
      Total time
      15 mins
      Author: Neha Sharma

      Ingredients-

      • Cinnamon / Dal Chini- 4 pieces of 1 cms
      • Fennel Seeds / Saunf- 2 tbsp
      • Cumin Seeds / Jeera- 1 tbsp
      • Bay Leaf / Tez Patta- 2
      • Cloves / Laung- 5
      • Mace / Jatiphala- 2
      • Kalpasi / Black Stone Flower- 4
      • Coriander Seeds / Powder- 3 tbsp
      • Dry Red Chilli- 5
      • Star Anise / Anisipu- 1
      • Black Pepper / Kali Mirch- 1 tbsp
      • Green Cardamom / Elaichi- 5
      • Black Cardamom / Elaichi- 1

      Method-

      1. In a pan dry roast all the whole spices on low heat for 5 mins.
      2. Take coriander powder and chilli powder, add that after the whole spices are well roasted and roast it for about 30 seconds.
      3. Transfer them to a plate and let it cool down for 5 mins.
      4. Transfer it in a grinder and grind into a very fine powder and let it cool completely.
      5. Store it in an air tight container.
      Don't forget to try our lip smacking Biryani Recipes. 

          Indo Chinese style vegetable manchurian recipe

      Prep time
      20 mins
      Cook time
      40 mins
      Total time
      1 hour
      Author: Neha Sharma

      Ingredients-

      • Cabbage- 250 gms
      • Cornflour- 1/2 Cup + 1 tbsp
      • Maida/All purpose flour- 1/2 Cup 
      • Carrots- 1 Cup 
      • Black pepper powder- 1 tbsp
      • Red chilli powder- 1 1/2 tbsp
      • Ginger garlic paste- 2 tbsp
      • Food color- A pinch (red colour) 
      • Capsicum- 1/4 Cup (Finely Chopped) 
      • Onion- 1 (Finely Chopped) 
      • Spring onion- 1/4 Cup (Finely Chopped) 
      • Vinegar- 1 tbsp
      • Soy sauce- 1 tbsp
      • Sugar- 1/2 tbsp
      • Salt to taste
      • Oil for cooking

      Method-

      For Manchurian balls:

      1. Grate 1/2 cup carrots and cabbage (separately) using mixer grinder or a grater.
      2. Mix carrots and cabbage in a bowl, add corn flour, maida, black pepper powder, 1 tbsp ginger garlic paste, 1/2 tsp red chilli powder, a pinch of red food color and salt.
      3. Mix everything well to form a soft mixture (adjust the quantity of cornflour and maida to get the required consistency) and shape them into small round balls. 
      4. Heat some oil and fry Manchurian balls till they become golden in color.

      For gravy:

      1. In a small bowl make slurry by adding 1 tbsp corn flour + 2 tbsp water. Mix well and keep aside. 
      2. Heat 3 tbsp oil and add 1 tbsp ginger garlic paste. Stir fry for a minute.
      3. Now add chopped onion. Again saute this for a few seconds (do not overcook). 
      4. Then finely chop remaining 1/2 cup carrots, capsicum and stir fry.
      5. Add 1 tbsp red chilli powder, sugar, soy sauce and 1/4 cup water.
      6. Mix well, then add salt, vinegar and slurry (prepared in step 1).
      7. Keep stirring the gravy until thickens.
      8. Once done, add fried Manchurian balls and some chopped spring onion to it and mix well. 
      9. Serve hot with Fried Rice or Hakka Noodles. Enjoy!

      Hariyali Chicken Recipe

      Hariyali chicken recipe, palak chicken, dry gravy chicken, green chicken, coriander and mint chicken recipe

      Prep time
      20 mins
      Cook time
      40 mins
      Total time
      1 hour
      Author: Neha Sharma

      Ingredients-

      • Chicken- 500 gms
      • Onions- 2 (medium sized, thinly sliced)
      • Curd- 3 tbsp
      • Fresh Coriander/Dhaniya- 1 Cup
      • Mint/pudina leaves- 1 Cup
      • Green chillies- 4
      • Ginger Garlic Paste - 2 tbsp
      • Butter- 2 tbsp
      • Kasuri methi- 1 tbsp
      • Black Pepper powder- 1/2 tbsp
      • Garam masala- 1 tbsp
      • Cumin/jeera powder- 1/2 tbsp
      • Bay leaf- 1
      • Black cardamom/elaichi- 1
      • Oil- 3 tbsp

      Method-

      1. In a mixer grinder, grind green chillies, fresh coriander and mint/pudina leaves by adding a little water to a fine paste. Keep this aside.
      2. In a pan, heat oil along with 2 tbsp butter.
      3. Add onions, fry till they become slightly pink in color while frying onions add a bayleaf and black Cardamom.
      4. Once done, add chicken. Mix it well and cook on medium flame for a min.
      5. Add cumin powder, garam masala, black Pepper powder, curd and mix it well.
      6. Add the green puree prepared in step 1 and salt.
      7. If required, add a little water. Cover and cook till the chicken is done.
      8. Once the chicken is cooked, add kasuri methi/dried fenugreek leaves and add it to the chicken.
      9. Cover and cook for another minute then switch off the flame.
      10. Serve hot. Enjoy! 

      Butter Scotch Cake Recipe

      Butterscotch cake recipe indian | Butterscotch Cake | Indian Cake recipes

      Prep time
      20 mins
      Cook time
      40 mins
      Total time
      1 hour
      Author: Neha Sharma

      Ingredients-

      For Sponge Base:

      • Maida/All-purpose flour- 1 1/2 Cups
      • Homemade condensed milk- 1/2 Cup
      • Milk- 1 Cup
      • Baking powder- 1 tbsp
      • Baking soda- 1/2 tbsp
      • Vinegar- 1 tbsp
      • Sugar- 1/3 Cup
      • Butter- 1/3 Cup
      • Butterscotch essence- 1 tbsp
      • Yellow food color- 1/4 tbsp

      For Sugar Syrup-

      • Sugar- 5 tbsp
      • Water- 5 to 6 tbsp
      • Butter scotch Essence- 1/4 tbsp

      For Pralin-

      • Almonds- 1/2 Cup
      • Sugar- 3/4 Cup
      • Butter- 2 tbsp

      For Frosting-

      Butterscotch cake recipe indian | Butterscotch Cake | Indian Cake recipes

      Method-

      To make Sugar Syrup:

      1. In a small bowl mix 5 tbsp sugar with 5-6 tbsp water and 1/4 tbsp of utter scotch essence, let it dissolve completely. Sugar syrup is ready. Keep aside.

      To make praline:

      1. In a pan dry roast almonds on medium flame for 5 mins. Crush the almonds and keep it aside.
      2. In a pan, add sugar and keep the flame on medium and let the sugar melt (Do not stir until it starts melting).
      3. Meanwhile keep a butter paper or a plate greased with butter ready.
      4. Once the sugar melts, add butter and crushed almonds. Quickly mix it and pour it on the butter paper or greased plate.
      5. Spread it nicely on the paper/plate and let it set for atleast 10 to 15 mins.
      6. Once it is set, using a rolling pin crush it in to very tiny pieces. Keep it aside (Reserve some bigger pieces for decoration). 

      To make Sponge Cake:

      1. Pre-heat pressure cooker with 2 cups of salt and place a wire stand in it.
      2. In a bowl sift the flour, baking soda and baking powder.
      3. In another bowl, add butter and sugar beat it until soft and fluffy then add condensed milk and beat again.
      4. Add butterscotch essence, yellow food color and mix well.
      5. Now add half of the sifted flour mixture, half milk and fold well, then add in the remaining flour, milk and mix well.
      6. Apply butter to a cake tin or a steel/aluminium container of 7 inch diameter. Then place a butter paper (for smooth and perfect cake) and apply butter on butter paper.
      7. Transfer the batter to cake tin and place it into the preheated cooker and bake for 35 to 40 mins. Insert a toothpick in the middle to check if it is baked perfectly.
      8. After Baking, remove the butter paper, place it on a wire stand and let it cool down completely.

      Assembling:

      1. Add the chilled whipping cream (if using non dairy whipping cream do not add sugar, if not add sugar in the next step) to a bowl and whisk until soft and fluffy.
      2. Add yellow food color, butterscotch essence and 1 tbsp caramel sauce and beat until stiff peaks. Refrigerate it until you are ready to use it. Whipped Cream is ready!

      Frosting:

      1. Take 3-5 bowls and keep a plate over it or simply use a turn table!
      2. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
      3. Touch the turn table/plate with a drop of cream in center to ensure safe decoration and then add the bottom sponge layer to it.
      4. Spread 3-4 tbsp of prepared sugar syrup to it (be generous). Spread a good ½ inch layer of cream to it.
      5. Sprinkle praline crunch on the cream and cover it with whipped cream.
      6. Place the second layer and spread the syrup, cream, praline crunch, cream then the third layer.
      7. For the final layer, spread syrup! Take 2-3 big portion/spoon of stiff cream and then spread it on top as well as on sides. Then make it smooth with the help of a palette or back side of a knife! (please be extremely careful and be gentle to the cake otherwise you will ruin it).
      8. If you see any crumbs or cracks, do a crumb coat by applying more cream.
      9. Place the cake in the freezer for 30 mins to 1 hr. Crumb coat have been set, now for the final icing, take a dollop/big portion of cream and spread it.
      10. Give finishing to the cake and clean the cake board with a paper napkin.
      11. Now add the remaining cream to a piping bag fitted with a star nozzle. Make rosettes or show your creativity and make a border.
      12. Cover cake sides with praline crunch and fill center of the cake with caramel sauce.
      13. Place big praline crunch pieces in the center of the cake.
      14. Refrigerate for an hour before serving. Eggless butterscotch cake is ready!! 
      Don't forget to try Rasmalai Cake, White forest Cake, Pineapple Cake.

      Home-made Condensed Milk Recipe

      homemade condensed milk recipe, condensed milk recipe indian, sweetened condensed milk recipes, instant condensed milk recipe, condensed milk meaning, how to make condensed milk quickly, condensed milk recipes no bake, condensed milk uses,Condensed Milk Recipe, Easy and Quick condensedcmilk recipe, evaporated milk recipe,nestle condensed milk recipes indian, quick dessert recipes with condensed milk, condensed milk recipe by sanjeev kapoor, condensed milk recipe at home, simple recipes with sweetened condensed milk, condensed milk recipes no bake, easy recipes with milkmaid by chakhley, desserts with condensed milk without baking,

      Prep time
      5 mins
      Cook time
      20 mins
      Total time
      25 mins
      Yields: 330 Grams
      Author: Neha Sharma

      Ingredients-

      • Toned Milk - 500ml or 1/2 kg
      • Sugar - 1 Cup
      • Baking Soda - A Pinch
      homemade condensed milk recipe, condensed milk recipe indian, sweetened condensed milk recipes, instant condensed milk recipe, condensed milk meaning, how to make condensed milk quickly, condensed milk recipes no bake, condensed milk uses,Condensed Milk Recipe, Easy and Quick condensedcmilk recipe, evaporated milk recipe,nestle condensed milk recipes indian, quick dessert recipes with condensed milk, condensed milk recipe by sanjeev kapoor, condensed milk recipe at home, simple recipes with sweetened condensed milk, condensed milk recipes no bake, easy recipes with milkmaid by chakhley, desserts with condensed milk without baking,

      Method-

      1. In a deep pan or wok, add milk and then add sugar.
      2. Heat this up on medium-high flame, while stirring continously. It will take about 15 to 20 mins to reduce.
      3. After 20 mins you will see a vibrant color and the texture of other milk will be thick.
      4. Switch off the flame and add the baking soda to it. Stir well and let it cool down completely.
      5. Once it cools down, stir it well and store in an air tight container and refrigerate.

      Notes-

      * 1 cup- 250ml
      * Baking Soda is Optional, youycan skip if you want. 

      Name

      About Me

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      Hello! My name is Neha Sharma. I am Passionate about cooking and travelling.It's inspirational, challenging, creative and a great stress buster.
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