Classic Cup Cakes

Have been doing some baking experiments lately.. but whatever I bake, Saurabh is like it can be better… I tried Chocolate cake.. cookies.. but he was not really satisfied.. So I decided on making the Classic Vanilla Cup Cakes… Saurabh took a bite.. I was sitting and staring at him, waiting to hear his response… He ate it completely and then said “I bet you will not be able to replicate them.”, which means they were perfect.. ūüôā

Classic Cup Cakes

Preparation Time:-¬†20 mins |¬† Cooking Time:–¬†20 mins |¬† Serves:-¬†Around 6 cup cakes


  • 1 and 1/2 cup All purpose flour (Maida)
  • 1/2 cup butter (unsalted & metled)
  • 3/4 cup Sugar
  • 2 Eggs
  • 1 tea spoon¬†Vanilla essence
  • 1/2 tea spoon Salt
  • 1 and 1/2 tea spoon Baking powder
  • 1/2 cup Milk


Sift the flour, baking powder and salt and keep aside.

Take the milk and mix the vanilla essence in it. Keep aside.

Take a big mixing bowl, and beat butter and sugar till its light and fluffy.

Add eggs one at a time. Beating well for each egg.

Add half of the dry ingredients. Mix properly. Now add the milk with Vanilla Essence and the remaining dry ingredients.

Mix the batter properly.

Line the cup cake tin with paper. Divide the batter evenly among the papered tins.

Bake in a pre-heated oven at 180 degrees C for 20-25 min.

Insert a tooth pick  in the center to check, it should come out clean.

Cool the cup cakes on the wired rack for about 5-10 mins.


  • Serve with any frosting as topping.
  • Decorate with chocolate chips or sprinkles.


Tasty Cooking..!!

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Paneer Butter Masala

I had taken Paneer Butter Masala to office for lunch.. It was really box full, very unlike from my quantity of vegetable, which is really¬†meager.. One of my collegues was like.. “Bas itna sa hi laai” ūüôā They had it all.. all my lunch mates at office loved it.. Guys thanks to all of you.. You made my day.. ūüôā

Paneer Butter Masala

Reference:- Recipe by Sanjeev Kapoor

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 3-4 people


  • 400 gms Cottage Cheese diced as cubes (Paneer)
  • 4 table spoon Butter
  • 1 tea spoon Oil
  • 2 Bay Leaves (Tej Patta)
  • 2 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dal Chini)
  • 1 Dried Red Chilli (Sukhi lal mirch)
  • 2 table spoons Coriander seeds crushed (Dhaniya dana)
  • 2 Medium Onions sliced
  • 5 Medium Tomatoes chopped
  • 1 table spoon Ginger Garlic paste
  • 1 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Dried Fenugreek Leaves (Kastoori Methi)
  • Salt to taste
  • 2 table spoon Fresh Cream


Heat three tablespoons butter with one teaspoon oil in a pan.

Add bay leaves, cloves, cinnamon, broken red chillies and half of the crushed coriander seeds. Sauté for a minute.

Add the onion and stir-fry for thirty seconds and add ginger and garlic paste. Fry till the onions become transparent.

Add coriander powder, red chilli powder and tomatoes. Cook till oil separates.

Let this masala cool down a bit, then puree the same.

Now in a pan, heat the remaining butter and add the pureed masala to it. Cook the masala for about 2 mins.

Now stir in the paneer pieces and salt. Add 1/2 cup of water. Cook with the lid on, for about 5 minutes.

Sprinkle the kasturi methi and mix.

Remove from heat and add the cream to paneer. Mix lightly.


  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Kulcha or parantha.


Tasty Cooking..!!

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Bon Vivant #10 – Continuing Festive Feasts & Announcement



Grand Festive Feast:


Rajma Masala

Rajma.. this is one dish I have never liked.. When I was young, used to fight with my mom so as to why did she make Rajma.. Because of my hatred, I have kept my husband also deprived of Rajma .. ūüôā Last Saturday I was wondering when was the last I prepared it, and seriously I could not remember.. maybe an year back.. That is when my craving to eat Rajma started.. I just had to eat it.. So this Saturday I finally prepared it.. and my husband just loved it.. ūüôā

Rajma Masala

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 2-3 people


  • 1 cup Rajma
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Rajma Masala


Soak the rajma overnight if preparing for lunch (They should be soaked for around 6-8 hrs).

Boil the rajma with salt in a cooker. To check if boiled properly try to mash a gram using a spoon if it gets mashed easily then it means that they are boiled properly. Do not drain the water used for boiling.

For the masala, heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  a pinch of salt. Keep frying the tomatoes till the oil separates out.

Now add the rajma masala and mix (Rajma masala is added in the end to retain the flavor and aroma).

Add this masala to the boiled chole and mix properly. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the rajma can soak all the flavors.


  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with boiled rice.


Tasty Cooking..!!

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Vegetable Pasta in white sauce

I always used to make pasta in red sauce.. Started making it like any Punjabi curry but eventually got the correct red sauce pasta… Everybody used to tell me that try the white sauce pasta since it is much more simpler than the red sauce one.. So one fine evening, tried the first white sauce pasta in my kitchen..

Vegetable Pasta in white sauce

Preparation Time:- 10 mins | Cooking Time:- 15 mins | Serves:- 2 people


  • 2 cups Pasta
  • 2 tea spoon¬†cornflour
  • 1 table spoon Butter
  • 4-5 cloves Garlic grated
  • 2 cups Milk
  • Salt to taste
  • 3 table spoon grated Cheese
  • 1 tea spoon Dried Basil
  • 1 tea spoon Oregano
  • 1/2 tea spoon Chilli Flakes
  • 1 tea spoon Pepper Powder (Kali Mirch)
  • 1 Medium Onion finely chopped
  • 1/2 Capsicum deseeded and chopped finely
  • 1 small carrot¬†chopped finely
  • 2 table spoon Corn
  • 1 tea spoon Olive oil


For the sauce:

Boil the pasta as per the instructions provided on the packet. Drain and keep aside.

Take butter in a pan and add the grated garlic and saute for a minute.

Once its done add the cornflour saute for a second let it not turn brown.

Add milk and stir it continuously to avoid lumps.

Once the mixture starts thickening add oregano, basil, salt, pepper powder and red chilli flakes.

Add the grated cheese and keep aside.

For the vegetables:

Boil vegetables  together with little salt. Do not over boil, the vegetables need to be crunchy. (You can add any vegetables of your choice)

Heat the oil and add onions. Stir fry for about 2 mins, till the onions become translucent.

Add the boiled vegetables to the onions and stir fry for about 2 minutes.

For the Pasta:

Heat the pasta sauce made earlier and add the vegetables to it. Also add the boiled pasta to the sauce.

Fold the pasta and vegetables properly in the sauce.


  • Serve hot with some grated cheese.


Tasty Cooking..!!

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Coriander Chutney (Dhaniya Chutney)

A very tangy and yummy chutney.. it is something that can be an accompaniment to any anything.. May it be Onion Pakoras, Besan Chillas, Dosa, Dal Chawal, Rajma Chawal.. Have been eating it since childhood.. and I am sure that will never never get bored of it.. 

Dhaniya Chutney

Preparation Time:- 10 mins |  Cooking Time:Р2-3 mins |  Serves:- 5-6 people


  • 2-3 cups of Fresh Coriander Leaves (Dhaniya Patti)
  • 6-7 Fresh Mint Leaves (Pudina Patti)
  • 1 medium sized onion
  • salt to taste
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1 1/2 tea spoon Dry Manfo Powder (Amchoor Powder)
  • 2 tea spoon Sugar
  • 1 Green Chilly


Wash the coriander leaves and mint leaves properly. Add them to a grinder jar.

Roughly chop the onion and add it to the jar. Add the green chilly also roughly chopped.

Add the masalas, cumin seeds, salt, dry mango powder and sugar.

Cover the lid of the jar and grind it for around 1 minute.

Taste the chutney a bit, if you like it more sour, then add dry mango powder.. If you like it more sweet then add some sugar..

If satisfied, grind it to form a nice thick paste. If you have some problems while grinding you can add a table spoon of water.


  • Serve with everything.. It is like a pickle goes well with all the dishes.


Tasty Cooking..!!