Chocolate Chocolate Cake

•June 9, 2010 • Leave a Comment

I tried this one at home after seeing several images of Chocolate Cakes that I love eating and browsing the net for random tips that I could gather. So here is a fun and simple cake that just takes time to bake because it needs the time to set and cool. Remember to let the cake sit enough so that things do not start running. It is essential to keep the Cake cool and not warm.

Origin: Everywhere Level: Easy Prep Time: 3 Hours



  • Betty Crocker Triple Chocolate Fudge Cake Miz
  • Mousse Mix
  • Chocolate chips/Baking Chocolate
  • Half and Half
  • Whipping Cream
  • I would have loved to add a Cherry

  • Dark Metal Baking Pan
  • Spatula’s
  • Ziploc Bag

Directions for the Cake & Mousse:

  1. The easiest way to make is to buy the Betty Crocker Triple chocolate fudge cake and bake it per instructions.
  2. While the cake is baking make some mousse from a ready made packet and let it set in the fridge.
  3. Remove the baked cake, and place it on a cooling rack and cut it into two halves…let the top and bottom half dry.
  4. Take some juice, that will compliment the mousse and slowly brush it into the cake on both the halves. This will help keep the cake from getting dry and give it some moisture.
  5. Remove the mousse from the fridge and generously spread it on the bottom half at least 1/4″ thick. Place the top half on top and let the cake set for few minutes in the refrigerator.

Directions for Chocolate Icing & Decoration:

  1. While the cake is setting take some chocolate chips or baking chocolate and melt it with some half and half over medium flame. The chocolate should be slightly runny.
  2. Pour the runny chocolate over the cake. Do not spread with a spatula. If you just let it flow and guide the chocolate to cover the cake with gravity and slight movement the icing will spread without blemish and will have a shine to it. Set the cake in the fridge to let the chocolate icing harden.
  3. Take the remaining mousse into a ziploc bag, cut off the corner to desired opening and make some decoration. Use whipped cream to make some decoration. A cheery at the top of the whipped cream will make it look more appealing.

Directions for Chocolate Crisps & Final Setting:

  1. For chocolate chips, melt chocolate chips or baking chocolate in microwave. Spread the melted chocolate on the back of a metal baking dish to a 1/8″ thickness. Set in fridge for 5-10 minutes. Remove and then you can either twirl the chocolate or break it into pieces like I have in the cake.
  2. Put the entire cake in the fridge for another 30 minutes and it is ready for the show.

Yummy Cake! Enjoy!


Shortbread Cookies with strawberry fillings

•April 25, 2010 • Leave a Comment

I stepped into the baking world a few months ago.  The reason was to bake a cake for my daughter’s birthday. I learned the basics of cake decorating. I also developed a passion for baking.  From cakes, I moved to cookies and have been trying since to get the perfect cookie.  After various attempts at cookies, I could finally make a batch that was  perfect, the hubby couldn’t stop sampling.

Origin: In my Kitchen Level: Intermediate Time: 1 hour



1/2 cup butter softened (at room temp)

1/3 cup heaped Sugar

¼ tsp vanilla /almond extract

1 cup all purpose flour sifted

4 tbsp strawberry preserves/jam

A pinch of salt


Mixing Bowl

Rubber/plastic spatulas

A hand held mixer

Parchment paper

Ziploc/sandwich bag

Measuring spoons

Makes 18 cookies


Cream butter using the hand held mixer for about 1 min.  It is important to have the butter at room temperature before you start the process

Gradually add the sugar, while still beating. Keep beating for 2-3 min, so that  the sugar is completely incorporated into the butter.  At regular intervals, scrape the sides of the mixing bowl to bring all the ingredients into the center.

Stir the extract into this mixture.

Now add the sifted flour and salt into the mixing bowl. Mix it into the creamed butter using spatulas or fingers.  What you will get is a  dough that is almost sticky.

For the filling, fill a sandwich bag /Ziploc bag with the preserve/jam. Cut a small hole at one of the corners.

Preparing the oven: Preheat the oven at this point to 350 F for 10 min. On the cookie sheet, line parchment paper.

Roll out the dough into 1.5 inch balls.  Press them down on to the cookie sheet.  Use your thumb or the back of a measuring spoon , to press a well into the dough. Fill the wells with the filling prepared.

Pop the cookie sheet into the oven for 15 min.  Keep watching until done.


You can use a fork and mark lines on the give it a texture.

Instead of strawberry preserve, you can use seedless raspberry preserves. The possibilities are endless.


•March 30, 2010 • Leave a Comment
Origin: In someone’s kitchen Level: Super Easy Time: 5 mins




1 box Taco shells

1/2 jar salsa (medium)

1 can refried beans

1/2 box sour crème

1/2 Bag grated Mexican cheese

1 bag of grated Lettuce

1 Pack Taco seasoning mix








 In a pan heat a teaspoon of olive oil. Then add refried beans to the pan and a pack of tack seasoning mix. Cook it on medium heat for about 6-7 minutes.


Take a taco shell and half fill it with the bean mixture. On top add lettuce and cheese and taco is ready!


I have not tried any variation but guess you can add chicken instead of beans.

Vegetarian Enchiladas

•March 30, 2010 • Leave a Comment

Origin: In my cousin’s kitchen Level: Medium Time: 25 mins




Software:1 can tomato sauce

1/2 jar salsa (medium)

1 cans enchilada sauce

1/2 box sour crème

1/2 Bag grated Mexican cheese

1/2 can crème of mushroom soup

1 Pack Taco seasoning mix

Vegetables: Bell pepper/ Onion/ Mushroom etc.


Cayenne pepper

Olive oil

7″ Corn tortilla’s





 Vegetable sauce:

 Add olive oil in pan and sauté vegetables on high heat ( at low heat veggies get soggy). Then, add mushroom soup to the vegetables along with salt, pepper and Taco seasoning mix.  Cook for some 10-15 minutes until you form a smooth paste and then sour crème and salsa and turn the heat off 

Red sauce:

Mix Tomato and Enchilada sauce in a mixing bowl and add a little cayenne pepper. 


In a tray spread some red sauce at the base, then add a few fresh tortillas and on top add the vegetable sauce and a layer of cheese. Repeat the steps and bake in oven for 10 minutes at 350 F. This melts the cheese and gives a nice crispy touch to enchiladas.


You can add any vegetable or meat in the layers. You can add garlic while making the garlix mix.


•February 28, 2010 • Leave a Comment
Origin: My kitchen Level: Beginner Time: 15 Minutes


SoftwareBasmati Rice 2 cups

Water:3.5 cups

Bell peppers : 3 chopped in juliens

Onion : 1, chopped in rings

potatoes : 1 chopped in cubes

Peas and carrots: 1 cup

Cashews : 10 -15 chopped in half

Jeera powder : 1.5 tsp

laal mirch : 4-5

tej patta, meeri, lavang : 2-3

oil 2 tblspn

Hardware Large vessel

Spatulas as needed


  • Heat oil in a large vessel.
  • Add tej patta, meeri, lavang and when it is hot, add cashews and roast them till brown
  • Add onions and saute them till brown. Add laal mirch and heat it for few minutes.
  • Add remaining veges and saute them for few minutes.
  • Add washed rice and jeera powder.
  • Add water and cook covered.
  • Rice should be fully cooked in 10-15 minutes.

Low Fat Cheesecake

•February 28, 2010 • 1 Comment

Cheesecake… one whole cake it way too rich.. but a slice is just purrfect!!

Anudivya a fellow blogger comes with interesting substitutes of making healthy dishes… this is her reicepe.. you can find the original version here..

Origin: Friend’s blog Level: Beginner Time: 25 Minutes



Reduced fat graham cracker crust – 1 shell
Eggs – 4
Low fat cream cheese – 1 small tub (About 180 gms)
Fat free condensed milk – 1 can
Low fat evaporated milk – 1 can
Pure vanilla extract – 1 tsp ( to mask the ‘eggy’ odor!)

HardwareDeep Bowl

Spatulas as needed


  • Preheat oven to 325F.
  • Beat the eggs.
  • Add softened cream cheese and beat for a about 3-5 minutes till the mixture becomes smooth and soft.
  • Add the vanilla extract, condensed milk, and evaporated milk and mix.
  • Pour mixture into the graham cracker crust and bake at 325F for 50-60 min. Insert a toothpick and check if it comes out clean. It there is cheese sticking to it, bake it for some more time. The center should be almost set at this point.
  • At that point, remove and let rest for at least 4 hrs in the refrigerator after bringing it to room temperature. Letting it sit in the fridge overnight is a better option.
  • Slice and serve chilled.

Cabbage Ambodo (Cabbage Bajjiya’s) – Images coming soon

•February 15, 2010 • Leave a Comment

This one is straight from the Konkani-Land. My mother-in-laws hearth. She is a brilliant cook and whips out some of the best Konkan dishes ever.

Origin: Mother-in-law’s Kitchen

Level: Easy

Cook Time: 35 Minutes



  • Cabbage
  • Onions
  • Besan
  • Green Chillies (chopped)
  • Asafetida
  • Oil to deep or shallow fry the ambodo
  • Salt to taste


  • Frying Pan
  • Mixing Bowl




  1. Chop cabbage and onions into small pieces.
  2. Add Green chilli and asafetida to it.
  3. Add in enough besan to create a binding agent out of it and set aside. The water that the onions give away should be enough to make the besan soft and pasty. Remember to add salt to taste now.
  4. Make small balls and flatten them and place them on a heated frying pan. Add little oil on top on these flattened balls.
  5. Wait for one side to turn brown and turn them over.


Tastes sublimely yummy eaten just by itself or with dal and rice.



    1. You can deep fry the dish.
    2. You can roll the flattened ball over bread crumbs before frying to give it a cutlet-y texture.