Thursday, 28 May 2015

Fairy Flyaway Cupcakes

Hellooooo folks... long time no see... ..well don't want to repeat the whole chain of excuses and reasons... ...

I have seen a spurt in the number of likes and i am sure google is upto some mischief.. I have not posted anything in the past 7 months and there has been more than 1000 likes in the last 3 weeks or so....Weird .. right??
Well that's not what is making me post this fairy flyaway cupcakes recipe( also known as butterfly wings cupcake).. its just that after a long time i actually baked.. no that's wrong ...actually and baked and clicked pictures too...Have to admit one thing ..the pictures are not how i would have wanted them to be but at least i clicked a few...:)

This fairyflyaway cupcake recipe is a very easy one and doesn't take much time and no  special ingredients... even if you are "once in a while baker" you will have most ingredients at home...

Recipe adapted from :1 mix , 50 cakes.

175gm Plain White flour
1Tbsp baking powder
175 gm unsalted butter( i used salted Amul butter)
175 gm sugar(recipe calls for golden caster sugar .. did not have .. so did not use)
3 eggs beaten
1tsp vanilla extract
about 1 tbsp milk
coloured sprinkles to decorate.


100 gm unsalted butter softened( i used salted here also)
200 gm icing sugar (i used powdered sugar)
1/2 tsp vanilla extract

Preheat oven to 190 C/375f/gas mark 5 .

Sift the flour and baking powder into a large bowl and add the butter , sugar , eggs and vanilla ectract.Beat well until the mixture is smooth , then stir in enough of the milk to make  a soft dropping consistency.

Divide the mixture into greased cupcake pans or paper cases.Bake in preheated oven for 15-20 minutes or until risen , firm and golden brown.You can insert a toothpic and check.
Cool the cupcakes.

(You can serve the cupcakes at this stage and they are absolutely yum... before i did the butterfly wings we actually gobbled up one or two).

For the buttercream,beat together the butter  ,sugar and vanilla extract till smooth.

Use a serrated knife to cut a round from th etop of each cupcake , then cut each round in half.Spread or pipe  alittle  of the buttercream on top of each cake, then press the pieces of cake into it to resemble  butterfly wings,Decorate with coloured sprinkles.

Thursday, 5 June 2014

Idli Upma

Idli upma.. a very very simple recipe to make from leftover idlis...a good item to be in the lunch box .. a very easy option to satisfy that evening hunger pang..just 5 minutes and its ready..

There are other versions of this  that upma i make , but i am keeping that for later... :)

using up leftover idlis for  a simple upma


Oil or ghee- 1-2 tbspns
Mustard seeds- 1 tspn
Split white urad dal-1/2tspn
Curry leaves- 6-7
Red chilli flakes - as reqd( or 2-3 dried red chillies)
Idlis-4(cut into small pieces)
Salt- as per taste
Fresh coriander leaves- as reqd

How i made it?

Heat the oil.Put in the mustard seeds and let it splutter.Add in the urad dal and the curry leaves.If you are using dry red chillies ,put that also in.Put in the idli pieces and then add in the chilli flakes.Give a good stir . Add in the salt.When the idlis are fried well , add in the chopped coriander and take off the stove.
Serve with a  hot sup of coffee or tea.
You can make this more spicy but for  a quick snack we at home prefer it this way.

a simple way to use leftover idlis
Add caption

Thursday, 29 May 2014

Sooji Halwa/Semolina Halwa

This post has been sitting in my drafts for the longest time!!! Sooji halwa(semolina halwa) is N's speciality and i never make it... ya never... he makes it so well  that i have never bothered to go there.. So when i need a break( a well deserved one there cos i am a stay at home mom working 24*7) this halwa is made or when N is  in a sudden mood to get into the kitchen and relax(cooking is  a mode of relaxation for him)  this a recipe where the ingredients are definitely there.

an indian sweet made with semolina
Add caption

Sooji halwa has a  special place in many indian families as i understand.The south indian counterpart is called kesari and in mahararshtra its called sheera.Its made during festivals specially during navrathri ( during the kanjak period)and served with  dry chole and puri,ganesh chathurthi and many other occasions .We used to get this and we used to eat the puri chole and then follow it with the halwa.Then later N introduced me to a new combination of mixing the three or at least mixing the chole with the halwa and having it.At first i did not like it.I could not think of mixing  a salty spicy thing with  the delicious halwa. But now i love that combination.

a dessert made from sooji/semolina

My daughter who otherwise doesn't have semolina porridge eats this one made by her  papa.We give  her very small quantity though.

So going into N's style of making the halwa

WARNING: heavily loaded with ghee.( We indulge once in a while,one can reduce the amount but let me tell you the secret behind the taste is this addition)


1 cup semolina(sooji/rawa)
3/4 cup ghee(clarified butter)
3 and 1/2 cups  hot water
1 full cup plus two tbspns sugar(adjust according to your taste)
2 crushed cardamom
Almonds for garnish

A delicious indian sweet  made using semolina,ghee, water and sugar

How N made it?

Melt the ghee.Fry the semolina in it till it  turns  golden brown and a nice aroma rises.
Mix the sugar into it  and immediately pour the water into it stirring continously.The semolina bubbles up so keep a good distance from the stove.
Keep stirring till the mixture thickens and  when it leaves the  sides of the pan your  halwa is ready.Take it off the stove.
Add the crushed cardamom.
Garnish with almonds( you can fry the almonds in ghee).You may use cashew or other nuts.
Serve hot as a stand alone dessert or try the halwa poori chole combination.

We tried making the halwa substituting half quantity of water with full cream milk but did not find any significant difference in taste.So we decided to continue with just water and no milk.You can make vegan version of this by substituting the ghee with oil.

Enjoyyyy the yumminess of the semlina fried in ghee as the halwa melts in your mouth.... sluuurrrppp.. sllluurrppp...!!!
Everyone who has tasted N's halwa has loved it, so hoping that you will too.If you try do let me know by leaving a comment here or on the blog's facebook page.

also called kesari-an indian sweet

Saturday, 15 February 2014

Dates and nuts barfi/dates and nuts fudge

A very healthy and nutritious dates and nut  barfi with no added sugar.. that's how i like to describe this.

dates and nut barfi

I had mentioned long ago in one of my posts that you lovely readers(if there are any of u left, who is following my blog.. thanks to my long disappearances!!) that you will see more of dates recipes as i am in the land of dates...and let me tell you , i have recently discovered dates which are available without any processing .. it says original dates... and they taste and look like they have gone into the packet direct from the palms!! So living up to my promise, i bring you an easy and nutritious dates and nut  barfi recipe. The only time consuming process in this is cutting and chopping the dates and nuts,making it is easy..N just did not believe that i had made them... he said they look like they are store bought!! Of course they are not.. as proof i made him cut out a few..:)..he definitely was very very impressed... i wish  i could give them to my lil S, but she has to wait... she is only 10 months old.
So without further stories i go into the recipe( S may wake up any time).


Dates- 2 cups ,roughly 400 gm.
Almonds-50 grams
Walnuts-50 grams
Pistachio-20 grams
Dessicated coconut-25 grams.
Desi Ghee- 2 tblspn
(Refer notes)

a nutritious barfi with no added sugar


* Remove the seeds from the dates and chop them.(it wil be easy to do this with a pair of kitchen scissors)
*Chop all nuts.The pistachios are for garnish.
*Heat a pan and dry roast the nuts except pistachio for 2-3 minutes mixing continously.Remove .
*Now melt the ghee and add in the dates and nuts and dessicated coconut.Mix well.
*Add in the nutmeg powder.
*Mix until all ingredients are well combined.
*Remove from stove andtake it into a plate to let it cool down a little till you can tolerate the heat to make it into big cylindrical rolls.
*Once the mixture has cooled down a  little divide into two apply some ghee on your hands and shape it into a long cylindrical roll( like  a sausage).
*Now spread the chopped or slivered pistachios and roll the cylindrical rolls on them so that the pistachios stick to the rolls.
*Cover these cylindrical rolls tightly into an aluminium foil and fold the ends.
*Refrigerate it for at least 2 hours.This is done so that the burfi sets.
*Remove from refrigerator, take off the foil and cut into pieces 1/2 cm each.
If you feel the barfi is breaking, leave it over night in the fridge or for a few more hours.

Store in airtight containers.

An indian dates and nut fudge

Recipe adapted from


The original recipe used khas khas(poppy seeds).Poppy seeds are banned in Dubai so there was no way i could get them.The original recipe also used chironjee and elaichi( i ran out of stock)..

I blanched the pistachios.Removed the peel and chopped them.

The original website says it can be stored for 2-3 months.

An indian dates fudge