Baked Aubergine Curry


Baked aubergine curry

Aubergine is one of my favorite veggie..I keep trying different ways to assimilate aubergine in our daily meal.

I done Aubergine curry but with a twist this time. I Baked the Aubergine first and the aroma of baked aubergine is totally unforgettable. Without tempting anymore, here is the recipe:


  • 1 large aubergine
  • Salt to taste
  • 1 tsp cumin seed
  • 1 tsp kashmiri mirch
  • 1/4 tsp asafoetida
  • 1 tsp mustard seeds
  • 2 tbsp oil
  • 5 cloves garlic, minced
  • 3 hot green chillies, chopped
  • 3 tomatoes, chopped
  • 2 large onions, chopped
  • handful of chopped coriander
  • green peas optional..(I like without peas)

Steps to follow:

1) Pierce the aubergines all over with a fork or knife. Insert few cloves inside the slits of aubergine.Pour some oil all over the aubergine. Place it in the center rack of preheated oven at 170 deg for 20 mins. Keep an eye on Aubergine and keep on rotating the sides so that it will be baked evenly and skin has charred.

Allow to cool, then mash the aubergines. Set the flesh aside and discard the skins.

2) Heat the oil in a large pan and add the mustard seeds. When they have popped, add the cumin seeds, asafoetida, garlic, chillies and onions. Cook until the onions are lightly golden.

3) Add the tomatoes. Cook for 5 to 10 minutes, stirring constantly.

3) Add the mashed aubergine, peas (optional) and salt. Mix thoroughly and cook for a further t10-15 minutes.Garnish with chopped coriander.

It can be served with hot chappatis/paranthas and if we have used the puree form of tomato, onion and baked aubergine, then can be used as a dip with exotic breads too.


Whole wheat chocolate chip muffins


I am a chocoholic and every time when I think of baking something sweet, I like to adjust chocolate somewhere.
Recently I baked a chocolate chip muffin. This time I baked it with a twist so that it will be bit healthier. I opted for whole wheat flour instead of regular maida or all purpose refined flour. So personally I would suggest everyone should try it. It turned out fluffy and moist at the same time because of goodness of milk. It’s taste better when serve warm.


The origin of the recipe is from The Hummingbird Bakery Cookbook ( here they used all purpose flour, although I thought to use wholewheat to make it bit healthier)

2 eggs
200gms sugar
1/4th tsp vanilla
120gms flour
40gms cocoa powder
2 tsp baking powder
150ml milk
150 gms butter, melted
115g dark chocolate, chopped
Steps to follow:
  1. In a bowl, mix or sift together the wheat flour, cocoa and baking powder.
  2. Beat the sugar and eggs together with a beater till foamy and color changes to pale or off white,add the vanilla.
  3. Add the flour mixture and the milk alternately into the egg mixture, until mixed evenly. Start and end with flour (as we do in cakes prepartaion)
  4. Mix in the melted butter at room temperature and  at the end mix in the dark chocolate.
  5. Fill the batter into the muffin tray lined with muffin cups (you can get from crawford market easily) and bake for about 20 minutes, until a skewer comes out clean.
  6. Wait for 5 mins and remove from muffin pan and serve!!

Tangy Green Chilli Pickle

Whenever I eat any pickle, the first and foremost thing which comes in my mind is how tough will be to make a pickle. It comprise of lot of spices and technique. Once I was discussing same with m mom and she taught me how to make chilli pickle in easy way. It is a very easy and  tangy  chilli pickle. Last year November when I was at my mom’s place she served the same chilli pickle with meal. It was super yum. I was drooling over it and with three days of stay there I almost had that pickle with my each meal almost . Now I was back to Mumbai, I started craving for chilli pickle.

So called up Mom and got the recipe. Wanted to share with my readers and blogger friends.
100gm Green Hot Chillies
5-6 medium size lemon
salt 2 tsp

Wash and clean the water droplets from Chillies with a cloth.
Slit the Chillies lengthwise, make sure chillies are attached at the end. If they are big in size, you may cut them in between.
Squeeze the lemon juice in a bowl and strain it and pour the juice in a plastic or glass jar and add salt to it.
Now place all chillies in that lemon salt mix. That’s it!!

You need to put this closed jar in sunlight for atleast for 4 days.
You will notice the chillies have changed their color from green to pale green. This show they are ready to eat.
Can be served with stuffed roti and parathas.

Banana Bread

Last week i bought a dozen of bananas, and 3 are left and i was not in the mood of eating up as they turned brown. Now what to do other than putting in the bin, I wonderful thought came, why not to try banana bread out of it. Banana breads are very healthy and extremely delicious. I made them with wheat flour instead of all purpose flour/ refined flour or maida. so I’ll gives it one more score.  I used some frozen cherries too enhance the flavors.



230 gms -wheat flour

150 gms- white  grounded sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 eggs beaten (yolk+egg white)

120 gm butter room temp

3 ripe bananas (mashed)

1tsp vanilla extract

Steps to follow:

Preheat the oven.

In a bowl mix the wheat flour, sugar, salt, baking powder, baking soda.

Mix chopped cherries too the dry batter.

In another bowl, mix mashed bananas with butter and vanilla extract.

Now lightly mix wet ingredient (banana mix) to dry ingredients (wheat flour mix). stop once it combined evenly. No over-mixing.

Now place the mix in baking dish. Put the baking dish in center rack at 180 degrees for 50 mins, or you may check if the bread colour turned to golden brown and check by inserting a toothpick in center, if it comes out clean, the banana bread is ready.


Serve warm with tea/coffee.

Chocolate Tart

Recently I got my Pie/ Tart baking dish from Crawford and was impatient to make a tart. So there is no better option that baking a chocolate tart.
Making a chocolate tart consist of majorly two things, one to make a tart and other the filling ..I choose to make the chocolate filling.

Before starting with the recipe I would like to share the secret behind the shapes of tarts. I got to know about “Blind baking”. It means baking the tart dough with some weight over it to give desired shape. I used some beans for baking a tart dough to give the shape of mould/baking dish.

Recipe adapted from


Ingredients: for tart shell

330g plain flour-all pupose
100g icing sugar
180g butter
1 egg yolk
2 tbsp cold water

Ingredients:for filling

225g dark chocolate-I used vanleer brick
90g butter, cut into small cubes
2 eggs, lightly beaten
80ml heavy cream-i used amul cream
50g sugar
1 teaspoon vanilla extract
icing powder for dusting

Steps to follow:

For the tart:
Mix the flour and icing sugar into a bowl and rub the butter with your finger, the result should be like breadcrumbs. Now add egg yolks and cold water until the mixture combines.
Knead the dough and with help of rolling pin flatten to form a thick sheet. Wrap it in a cling film and put in freezer or chiller for an hour.
Now take out the dough roll it and put in tart pan press it well so that it will take the shape of tart pan.Prick the dough with a fork or sharp pin. Now fill it up with dried beans I used red kidney beans and bake in a preheated oven at 170C-180C for about 20 minutes until it looks slightly golden and firm.

For the filling: Melt the chocolate and butter in a pan over low heat, then remove from the heat and let it cool. Whisk together the eggs, cream, sugar, and vanilla extract in a bowl. Mix the chocolate mixture into the egg mixture properly.
Pour the filling into the crust. Bake till the chocolate mix set and slightly puffed but center will be bit gooey for 20 to 25 minutes. The center will set once it cools.
Dust with icing powder when cool.


Pesto rolls


I am big time reader Of new innovated recipes.. Once I was surfing and found amazing recipe of pesto.. And it turned out really mouth watering. Pesto is nothing but a mix of basil, garlic, olive oil, pine nuts we can use any nut like walnut, ground nut, almonds.
It’s a very basic pesto roll I have prepared with sourdough. I used blue bird yeast to ferment the all purpose flour. Mixed 1 tsp of yeast in warm milk with little sugar, once it become frothy add 350 gma flour and start kneading for 4 to 5 mins until the dough is soft. Cover it with damp cloth and place in warm place for 2 or 3 hrs or until it doubles in size. I place my dough in warm oven. It works wonderfully.
Now once it double in size , with help of rolling pin. Now spread generously homemade or ready made pesto on it. Roll the dough now and with help of sharp knife cut it in 2.5 inches long. Again place these small rolls in baking tray putting some gap between each. Put a damp cloth to cover and place it in a warm place, let the bread double again.
Before baking brush the rolls with egg wash.. It will give shine to the rolls.
Bake in preheated oven for 15-20 mins at 180deg.
Can be served with soups and pasta.

Chocolate Pound Cake

IMG_1503Chocolate Pound cake are one of their kind..its one of the most comfort cake. Its super moist and real dense. And most important very easy to bake. A chocolate pound cake is moist & buttery with just right amount of chocolate flavor.It makes a very nice dessert and can be served with vanilla ice-cream..yumm..

Chocolate pound cake gets its chocolate flavor from Cocoa powder(25gms). I preferably use Hintz which is rich in chocolate texture. It needs to be mixed with warm water(60ml) until you get smooth and flowy texture.
You need to preheat your oven at 180 degrees and place tray in center.
Swift maida or all purpose flour(180gms) , baking powder and salt. Beat butter(226gms) till soft , beat-in sugar(200gms) till it become fluffy. Add one egg(3 eggs) at time. Beat in vanilla(2tsp) and cooled cocoa mix. Now no more beater required, just mix it by spatula until combined.
Pour the mix in baking pan and place in oven for 50mins. When fully bake check with toothpick. If toothpick inserted comes out clean.
Keep baking.