Coconut Baath Cake


Born in Kerala, ‘the land of coconuts’, I love coconut but baath cakeΒ is not from Kerala. It is actually a Goan delicacy.

Try and enjoy!! Trust me, its yummy πŸ™‚


Eggs – 3
Semolina/sooji/rava – 1 cup
Dessicated coconut(fresh if possible)- 2 cups
Sugar – 1 Β½ cups
All purpose flour – 3 tbsp
Cornstarch – 1 tbsp
Salt – Β½ tsp
Baking powder – 2 tsp
Butter (soft) – 3 tbsp
Vanilla essence – 1 tbsp
Warm water – Β½ cup


I had tripled the recipe for an event. Therefore the pictures shown below are of the tripled quantity.

  • Beat the eggs till they turn fluffy and add the butter to it, beat again for few minutes.


  • Grind the grated coconut with warm water to make a thick coarse paste.


  • In another bowl, take the semolina, all purpose flour, baking powder, cornstarch, salt, sugar and mix well.


  • Now add the ground coarse coconut paste and beaten eggs gradually to the dry ingredients. Mix everything well with a spatula.



  • Cover it and keep the above mixture for 8 hours in room temperature (if the climate is chilled) or over night for best results.
  • If the climate is hot, cover this cake batter and keep in fridge for 8 hours or overnight, remove an hour earlier to bring it at room temperature before baking.Β 


  • Finally add the vanilla essence and give a stir.


  • Preheat the oven to 350 degrees F. Transfer the cake batter to a well greased round or square mold.


  • Top it with dry fruits(optional). Bake for 30-35 minutes until a skewer inserted comes out clean.


  • Cut into little squares and serve.

Mackerel Fry


One of the things I miss from Kerala is Mackeral Fry. The frozen Mackerel is surely not as tasty as the fresh ones we get from the fish market. But its still tasty!!!


Mackerel – 4 (cleaned and cut into 2 or 3 )

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Red chilly pw – Β½ tbsp

Turmeric pw – Β½ tsp

Vinegar – 1 tsp

Black pepper pw – Β½ tsp

Salt – 1 tsp


  • Mix all the ingredients (except the fish ) together with a little bit of water to make a paste.
  • Rub the marinade on the fish and let it rest in the refrigerator for 4 hours.


  • Heat oil in pan and shallow fry the fish, turning on each side till its crispy on each side.



Stuffed Parathas


‘Aloo’ means ‘potato’ in hindi and ‘parathas’ means bread. Β So Aloo ka Parathas means Bread stuffed with potatoes. This is definitely one of my favorite recipes. Its simple and delicious. You just gotta try it!

Make the stuffing ahead of time and save some time.

Best served hot with a dollop of butter. Yumm!



Roti/Chapati dough – To make six parathas.

For the stuffing

  1. Ginger paste – 1 tsp
  2. garlic paste – 1 tsp
  3. Minced onion – 2 tbsp
  4. Cumin pw – 1 tsp
  5. Green chillies – 1 (minced)
  6. Chaat masala – 1 tsp
  7. Cilantro – 3 tbsp ( minced)
  8. Salt – Β½-1 tsp
  9. Red chilly pw – 1/2 Β tsp
  10. Lemon juice – few drops
  11. Potato – 3 (boiled, peeled and mashed)




  • Heat oil in pan, add the stuffing ingredients 1 – 9 in the order.20160205_193116


  • Then add the potatoes. Sprinkle a few drops of lemon juice and mix well.


  • Divide the stuffing mixture into small balls.


  • Make small balls from the chappati dough and roll it out a bit.
  • Keep the stuffing ball in the middle. Bring the edges together and seal it up.


  • Roll out the dough using your finger tips and finish it off with the roller.


  • Heat a flat griddle or tava and cook the stuffed parathas applying a little oil or ghee on it.


  • Put a little butter on it before serving and enjoy it with yogurt and pickles.



Kuzhal Murukku/Thenkuzhal

20151123_191944I remember eating many different kinds of murukku/chaklis in my childhood. This particular kind was mostly available in Tamil Nadu. Crunchy and delicious. I made this as part of a Christmas project in 2015 where I put together some traditional snacks for my colleagues and friends.


Rice Flour- 2 cups

Urad Flour – 1/4 cup

Jeera – 1 tsp

Salt – to taste

Black Sesame seeds(optional) – 1/2 tsp

Asafoetida – 1/4 tsp

Oil +Butter – 3 tbsp(melted and warm)

Warm water – to make a dough

Tools Required

Chakli/Murukku Machine


  • Mix all the dry ingredients in a bowl.


  • Add the oil- butter mixture and blend it into the flour.


  • Add water little by little to make a stiff dough.Β Place it in the machine with the disc as shown in the picture.



  • Pipe onto a parchment paper in a random style as shown below.


  • Scoop it up with a spoon and deep fry both sides in medium low heat till golden brown in color.


  • Note: If oil is too hot, it would brown too quickly but remain uncooked inside.
  • Enjoy.



Achappam (Rosette/Rose Cookies)

20151122_191929Achappam is a traditional sweet and crispy snack from Kerala, India. It derives its name from the malayalam word ‘achu’ meaning mould and appam meaning bread.

It was my favorite after school snack. It can appear to be a bit tricky to prepare but if you follow the steps correctly, you can get the hang of it and prepare these delicious achappams.


Rice Four – 2 1/2 cups

All Purpose Flour – 1/2 cup

Sugar – 1/2 to 3/4 cups

Black sesame seeds -2 tbsp

Eggs -2

Coconut Milk – 1 can diluted to make 3-4 cups


  • Mix the rice flour, all purpose flour, sugar and sesame seeds and eggs in a large bowl.


  • Add the coconut milk little by little and whisk into a smooth pancake like batter.


  • Heat oil in a large pan (add enough oil for deep frying).
  • Temperature Test: Check the temperature of the oil by drooping a drop of the batter in the oil. It should sizzle and come to the surface but not brown immediately. If it does not sizzle and come to the surface , the oil is not hot enough. If it browns too quickly, the oil is too hot.
  • Dip the cookie mould in the oil and let it rest for 2 minutes. This step is needed for the batter to stick to the mould.


  • Dip the cookie mould in the batter up to its 3/4th height. (Sorry not shown in the picture) Then dip back into the oil. Let it fry for 3-4 seconds and then shake the mould till the cookie leaves the mould. (Be extremely careful of this step and do not immerse it completely as the cookie will not leave the mould).






  • Repeat the process for each cookie. Remember that for subsequent dipping, you only have to immerse the cookie for 10-20 seconds.


  • Fry the cookie till golden brown. Drain in paper towels.


  • Enjoy and share.

Fall Leaf Cookies

20151017_225656Decorating the fall leaf cookies

This project has been in my mind since last winter. I was waiting for this fall to do it. I enjoyed every moment painting and decorating it. My friends loved it too.20151017_225635

Things you need for this project

Β Sugar Cookies

Food Color – Yellow, Red, Brown, Green

Alcohol like bacardi or gin to dilute the food color.

Wilton Golden Pearl Dust

Royal Icing

Brush-Β make sure that you store the brushes separately and use it only for food color


  • Add 2 drops of food color in separate bowls and dilute them with alcohol.Β Place a few cookies onto a parchment paper on your table.20151017_175643
  • Using a paint brush start painting the top and sides with yellow as shown in the picture.20151017_180529
  • Then use the red color to fill up the top middle part of the cookie.20151017_181120
  • Then the brown color for the lower part of the cookie.20151017_181822
  • Lastly the green over the bottom sides as seen in the picture. Let it dry.Β 20151017_182651
  • Using royal icing, pipe the veins of the leaves. Let it dry.(Sorry, forgot to get a snap. Got too engrossed in the work).
  • Then mix the pearl dust and a drop of alcohol to dilute it.Paint over the top of the piped royal icing.20151017_225656

Decorating Techniques from Sweet Amb Cookies.

Royal Icing

Royal Icing is easy to make and very useful to decorate cookies.

Sorry, I forgot to take pictures this time. I shall definitely add it next time.


Icing Sugar – 2 cups

Meringue pw – 1.5 tbsp

Vanilla or Lemon Extract – 1/4 tsp

Warm Water – 1/4 cup


  • Whisk the icing sugar and meringue pw together in a bowl.
  • Add water as well as the extract and beat on high speed until glossy and stiff peaks have formed.
  • Add more water or icing sugar if needed to get to the right consistency.
  • I have used flood consistency which means that the icing falls of from the beater in the form of a ribbon.
  • Use immediately or transfer to an airtight container to prevent hardening.

Sugar Cookies

20151016_225336These sugar cookies are easy to make and highly pliable. They can be rolled over and over again and it won’t lose its texture. The recipe is from Gretchen at She is very kind to share her professional recipes with us. After trying numerous recipes for cookies, I have come to the conclusion that this is the best recipe for sugar cookies especially if you plan on decorating them.


All Purpose Flour – 6 cups

Baking pw = 1 tbsp

Salt – 1 tsp

Unsalted Butter – 2 cups

Sugar – 2 cups

Eggs – 2 (large)

Vanilla Extract – 2 tsp


  • Cream butter and sugar for 5 minutes until light and fluffy.
  • Add the vanilla extract and then eggs, one by one and beat well.Scrape the sides of the bowl as necessary.20151014_164642
  • In a bowl, sift together the flour, baking pw and salt. Add this to the above creamed mixture and mix until just combined.
  • Wrap this dough in a plastic wrap and chill it for at least 6 hours or overnight.20151014_171038
  • The dough can be stored safely in the refrigerator for a week or in the freezer for 2 months.
  • Roll out the dough and cut into desired shapes.20151016_213012
  • Transfer the cut outs onto a baking sheet lined with parchment paper.20151016_215700
  • Bake for 20 minutes or until the edges are golden brown in color20151016_225336

Homemade Breakfast Pork Sausages

20151006_092514These homemade breakfast sausages are so much tastier than store bought ones. Definitely will be a winner in your family. Enjoy in a breakfast sandwich or by itself. Thanks to Alton Brown.


Ground Pork – 2 lbs

Ground Black Pepper – 2 tsp

Nutmeg Pw – 1/2 tsp

Cayenne pepper/Red Chilly pw – 1/2 tsp

Dried Red pepper flakes – 1/2 tsp

Sage Leaves (chopped) – 2 tsp

Thyme Leaves (chopped) – 2 tsp

Rosemary Leaves(chopped) – 1 tsp20150913_100808

Light Brown Sugar- 1tbsp

Salt – 2 tsp


  • Mix all the ingredients together.20150913_101614
  • Make round patties with it.20150913_105055
  • You can store it in a refrigerator for a week or in the freezer for 3 months.20151006_091328
  • Heat oil in a pan and fry the patties on each side till well cooked (about 10 min).20151006_091838

Breakfast in a Bread Cup

20150913_105605An easy breakfast to go that you can make ahead of time from Martha Stewart. I like the convenience of carrying it with me as I leave home in the morning. Also love the fact that its a make ahead though it definitely cannot offer the taste of fresh hot breakfast in the morning.


Bread Slices – 8

Eggs – 6

Bacon – 6




  • Use a dough roller to roll out the bread very thin.20150913_091427
  • Cut out the bread using a round cookie cutter.Β 20150913_092538
  • Slice the rounds in halves.20150913_092702
  • In the meantime, cook the bacon in a pan. Make sure that it does not get overcooked and it is going to get further cooked in the oven.Β 20150913_091352
  • Place the bread slices into the muffin tins as shown in the picture.20150913_09300720150913_093021
  • Also place a little pc in the middle to cover the bottom (The 2 extra slices are for that).Β 20150913_093049
  • Place the bacon in the middle with the edges hanging over.Β 20150913_094026
  • Add the egg in the middle.20150913_094403
  • Season with salt and pepper.20150913_094520
  • Now bake it for 20 minutes at 350 degrees F.