Chocolate Ganache


I wanted to make ganache from a long time finally I made it, it tasted awesome and my chocolate ganache cake looked and tasted awesome.the recipe is simple and easy to do, so here goes the recipe.(the above pic is where I have decorated my chocolate cake with the ganache I prepared and also some chocolate icing).

Basic Information:
Preparation Time: 5 minutes.
Cooking Time: 10 minutes
makes: 1 cup


Chocolate – 1 cup (semi sweet) chopped

Cream – 1 cup

Oil or butter – 1table spoon

Rum – 1 tspn (optional)

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Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.

Then add the oil or butter and rum and gently stir the chocolate and cream until it is completely mixed well. Let it cool down and voila it’s ready to use.



*I used amul cream, if you’re using the ganache as it is its fine, you can use amul fresh cream.

* if you want to wipe the  ganache, then  you need to use the heavy whipping cream , the amul cream won’t do justice for the whipped version of ganache.

* I used ordinary cooking vegetable oil and the taste was good so it’s your choice what you’re going to use, or you can use olive oil too.

* using rum is optional; if you have any other liquor you can use it or totally omit that part.


Pizza Tomato sauce

I wanted to post this pizza sauce before I forget the exact ingredients for one medium size pizza. I will also be travelling from tomorrow and will be back only next Sunday and so thought I will post before I leave. it’s a simple recipe, you can make more and store it the fridge for 1 to 2 weeks, but I make it fresh whenever I make pizza, it’s better than the store brought preservatives added sauce. So here goes the recipe.

Basic Information:
Preparation Time: 15 minutes.
Cooking Time: 10 + 5 minutes
makes:1 cup


Olive oil – 1tbspn

Garlic – 2 to pods

Tomato – 2 to 3 medium sized

Oregano dried – 1 tspn

Sugar – 1/2 tspn (optional I dint add though)

Chili flakes – 1 tspn (Or ½ tspn if you want less spicy)

Pepper – ¼ tspn or 2 to 3 pepper

Sauf – 1/4th tspn or 2 to 3 (I used sauf because its gives the flavor of thyme I feel)

1 tsp salt or according to your taste.

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Blanch the tomato, the remove the skin chop it roughly. Put all the blanched chopped tomato and all the other ingredients in a mixer/blender and make it into a smooth puree, then in a sauce pan fry the sauce it for 10 minutes or until the sauce becomes thick in a low flame, don’t over cook and its ready to use.

Masala Chai/Chai Masala

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I wanted to make homemade chai masala from a very long time. Why? this idea of making chai masala came to my mind was, when I was in the US my neighbour was also from Bangalore, whenever I used to go to her place she used to make this best masala chain I have ever had, from then onwards I started liking chai and until now I prefer chai over coffee but before I used to like coffee. Now I am a chai fan. I had tried the store brought chai masala it was not at all good and was a waste of money

In all these years whenever I wanted to make chai masala I dint have the ingredients immediately or when I had all the ingredients I either dint have the recipe or mood to do it, or I used to make ginger or cinnamon or cardamom chai whichever ingredient was available and now finally I have made my custom-made masala chai, all the ingredients are according to my taste and I enjoy my tea sessions, either alone or with DH or the guests at home, so here goes the recipe.

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Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: nil
Cooking Time: nil
makes: 100 grams


Cardamom – 10 t0 15

Cinnamon – 15 small pieces

Nutmeg – 2 to 3

Pepper – ½ tspn

Jeera – ½ tspn

Ginger (dry) – 50 grams (powder)

Cloves – 10


Take all the ingredients put it in a mixer and grind it coarsely and its ready when ever you’re making the masala chai

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Notes; I have show fresh ginger in the picture but I have used dry ginger.

Roasted Bell pepper Sauce Pasta

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I wanted to make pasta for dinner, I usually make pesto sauce pasta, I have tried Basil Pesto, Coriander pesto and would want to try Spinach pesto, but its pesto pesto I wanted to try something I searched  for a different recipe but all had either tomato sauce or white sauce or they used milk I don’t like any of these also I don’t like pasta when milk is used and also DH too does not like any of these.

Then I had read about a few recipes  where they roast the bell pepper/capsicum and make sauces, also I had seen this in Master chef India doing this dip using the bellpepper, so I decided to give my twist and did the Roasted Bell pepper pasta, and it was yum do try it here goes the recipe.

Basic Information:
Preparation Time: 15  to 20 minutes.
Idle Time: nil
Cooking Time: 10 minutes
makes: 2 to 3 servings


Capsicum/Bell pepper – 1 medium

Spinach – 5 leaves or (more according to your taste) blanched

Olive oil – ½  tbspn + 1 tspn

Garlic – 3+2 small sized cloves ( 3 for the sauce and 2 finely chopped for saute)

Cream Chess – ½ tbspn or more according to your taste

Cheese – ¼ cup grated

Boiled Pasta– Spirali   2 cups

Vegetables – 1 cup (mushroom, olives, etc) add more if you like.

Water – 800 ml + 1tspn vegetable oil

Lemon rind – ½ tspn grated

Salt to taste

Oregano – ½ tspn

Chili flakes – 1tspn (optional)

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First we will make the sauce, apply oil on the capsicum and roast it on the stove directly on fire all side it should be cooked, you should be Turing/rotating the capsicum, it should be done by 5 to 7 mins, then let it cool down. Once it cools chop the capsicum put it in the mixer add spinach, garlic, salt and 1 tbspn oil and make it into a smooth paste and keep it aside.

Take a pan add  1tspn olive oil add the  chopped garlic and mushrooms and add little salt and sauté it for 5 minutes then add the olives, the boiled pasta, cream cheese , sauce and the lemon rind and mix it well now add the cheese and its ready to serve with garlic bread.

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Eggless Chocó chip Muffins

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I wanted to makes Chocó chip muffins from a long time and since I had Chocó chips at home I decided I would do Chocó chip muffins, it’s easy simple and here goes the recipe.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: nil
Cooking Time: 15-20 minutes
makes: 12 muffins

Ingredients needed.

Dry ingredients.

Maida or self raising flour – 1 & 1/2  cup

Granulated Sugar – 3/4th cup

Baking soda – ½ tsp

Baking powder – 1 and 1/4th tsp.

Chocó chips – ½ cup

Wet ingredients.

Curd (room temperature / not too cold) – 1 cup

Cooking oil (sunflower, rice bran, ground nut or any cooking oil) – ½ cup

Vanilla essence – 1 tsp.

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Let’s start making

Take the Maida and sieve and keep it aside.

Take a bowl add the curd beat the curd until its smooth , the add the sugar and beat it until the sugar is melted now add the baking powder and soda and mix it until it becomes frothy , now add the vanilla essence  and mix it well.

Now mix both the wet and dry together until it becomes into to smooth batter and finally mix the Chocó chips and mix the batter well.

Preheat the own for 180 degrees for 10 minutes.

Now line the muffin baking moulds and pour the batter up to 2/3 of the muffin cups, I used silicon single muffin moulds

Bake it for 15 to 20  minutes for 180 degrees, when it’s done just poke it with a knife , if the knife comes out clean it’s done or if the cake batter is sticking you need to bake for few more minutes , it all depends on the different oven we use.

Once the muffins either you can eat warm muffins or let it cool on the wire rack, put some icing and its yummy.

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