Monday, December 21, 2020

Stained Glass Cookies- Holiday treats

These sugar cookies are buttery, crisp with a candy center. This tastes as good as it looks. A perfect holiday classic. This is the first time I am trying to make these cookies. Actually my daughter made these from scratch for her youtube channel as Christmas cookies. She decorated the cookies using royal icing and the second time, I thought of giving it a try by making them as stained glass using Jolly Ranchers. This was a hit among family and friends.

You cut a shape from the cookie dough, transfer it on the baking sheet and cut a smaller shape and fill it up with crushed jolly ranchers. Bake them and when the sides turn light brown in color, take it out of the oven and an evenly baked striking cookies are ready to be served.

This is a perfect treat to make and gift to your friends. For making the perfect stained glass cookie is the time. I kept them exactly for 12 minutes a minute her or there it would end up over cooked or under cooked. These cookies make beautiful Christmas tree ornament by just hanging them using a ribbon. My kids enjoyed making these and they also enjoyed eating them.

I have only seen these cookies in magazines and other blogs but now these cookies are here in my blog which I never thought I could make. If I can make these, so can you. Try this out and let me know how this turned out.


  1. All Purpose Flour- 3 Cups
  2. Baking Powder- 1 tsp
  3. Butter- 1 Cup
  4. Sugar- 1 1/2 Cup
  5. Egg- 1no
  6. Vanilla essence- 1 tsp

For Stained Glass Effect:

  • Jolly Ranchers- few


  1. Preheat the oven to 350 degrees F. Place a baking paper on the tray and keep this aside.
  2. Cream the butter and sugar till they blend well. Then add the egg and vanilla essence and beat well.
  3. Mix the baking powder to the all purpose flour and add this little by little in the wet mixture and beat slowly.
  4. When all the flour mixture is added to the butter mixture, it will form a dough. Roll these using a rolling pin and using a cookie cutter shape cut into desired shapes. Cut a smaller portion in the center and arrange them in the baking tray.
  5. Keep this tray in the refrigerator for 15- 20 minutes, then crush different colored jolly ranchers in a zip lock bag and add this in the middle of the cookie and bake for about 12 minutes.
  6. Enjoy the stained glass cookie.

Stained Glass Cookie Ornament:

  • Before placing the cookies in the refrigerator, make a small hole in the top of the cookie by using a straw, then follow the next steps to bake.
  • When the cookie is baked, hang it as an ornament by tying with a rope on the Christmas tree.

Friday, November 27, 2020

Simple Apple Pie- For Thanksgiving and to celebrate 10 years of blogging!!!!!

First of all a BIGGG THANK YOU to each and everyone of you for showing so much love, support and encouragement. Thank you for everything. It's been 10 years since i started blogging. I couldn't believe that the blog space which I started on a Tuesday morning would finish 10 years, which wouldn't be possible without any of you. And also a best way of celebrating my blog's birthday is on a thanksgiving and making an apple pie!!!!!

Apple pie is a dish which I never tried before. I wanted to make this but thinking about the work involving making the filling, then the crust was a big job for me. But once I started making the pie, it was done very quickly. Now I have the confidence of making pecan pie, pumpkin pie and many other pies.

This is the recipe which I made for our thanksgiving dinner along with our friends. This is the first time we are doing the thanksgiving dinner, me and my friend shared the work of making the dishes. My friend made the turkey and boiled veggies whereas I made the mashed potatoes, boiled corn and apple pie. I was little hesitant to make the apple pie, but surprisingly it came out well.

In this recipe I cooked the apple filling, there are some recipes in which it is not required. We can just keep the filling mixed for an hour and it will release the juices. Just add this on the crust and bake.

This recipe has become a favorite and am going to bake this again tomorrow. The crust can be made in advance and can be refrigerated, the same with the filling. Hope you all will try this and if you do please let me know.


For the Crust:

  1. All Purpose flour- 2 3/4 Cups
  2. Salt- a pinch
  3. Butter- 1 Cup
  4. Cold Water- 3 Tbsp

For the Filling:

  1. Apple (peeled, cored and sliced)- 4Cups
  2. Sugar- 1/4 Cup
  3. Cinnamon Powder- 1 tsp
  4. Nutmeg powder- 1 tsp
  5. Butter- 1tbsp

For Egg wash:

  • Egg- 1
  • Milk- 2 tbsp

Method for egg wash: Mix the egg and milk and keep it ready.


For the crust:

  1. Place the all purpose flour and cubed butter in the food processor and  Pulse for a couple of seconds. 
  2. Then slowly add the cold water and pulse until the dough barely begins to hold. The dough will be ready when you pinch the crumbly dough together with your fingers. Be cautious with the amount of water you add, too much of water and the dough will be tough.
  3. Empty the crumbly mixture on a clean and dry surface. Use your hands and knead until it forms a dough ball. Wrap it in cling film and store it in the refrigerator till the filling is done.

For the filling:

  1. Add the apple slices, sugar, cinnamon powder, nutmeg powder in a pan and mix well. Place it on a stove with medium flame. Stir well and mix till all the water gets absorbed. At last add the butter and mix well and keep this aside.
  2. Take the pie crust from the fridge and let it rest for 10 minutes to soften the dough.
  3. Roll the dough using rolling pin on a slightly floured surface. while rolling make sure that the dough is not sticking to the surface, add some flour if necessary.
  4. Place this carefully in a greased baking pan and cut around the excess of the dough using a kitchen scissors. Place the apple filling and spread evenly now for the pie to cover roll out the excess dough and cut into long strips and lattice the top. Trim the edges and brush the top using egg wash. 
  5. Bake the apple pie for about an hour and the top should be lightly brown in color. If the top is browning too quickly, cover the top using an aluminum foil. this will slow the browning.
  6. When the pie is done, let it cool and cut into slices and enjoy along with ice cream.

Monday, October 26, 2020

Crispy Baked Shakarpar

Shakarpar is a delicious Indian bite-sized cookies that's a Must during festive time. This is usually deep fried in oil but as I wanted a healthier version, I made them in whole wheat flour instead of all purpose flour and baked them till crisp.

This is one of my favorite snacks, which were so good to eat with evening tea. I see this always in Indian stores here but didn't want to buy because of the fried version, and so one day I couldn't resist and I thought of trying them and so I baked them and they turned out perfect.

These are crunchy from outside and tender inside. this is a very easy recipe which can be made in a very less time. These will be liked by all.


  1. Whole Wheat Flour- 2 Cups
  2. Melted Butter- 2 tbsp
  3. Salt- a pinch
  4. Jaggery- 1/4 Cup (powdered)
  5. Milk- 1/2 Cup


  1. Add the butter, jaggery, and milk in a sauce and heat on a low flame. Stir occasionally till the jaggery melts. Let it cool. (If you want, you can first melt the jaggery and sieve it to remove the impurities).
  2. Add the whole wheat flour, salt in another mixing bowl, gradually add the warm milk mixture and mix well to form a dough. 
  3. Allow the dough to rest for 20 minutes. Divide the dough into 4 parts. Take one dough ball at a time and roll it using a rolling pin, cut into one inch squares using a knife or a pizza cutter. Place them on a baking tray separately without touching each other using a flat spatula.
  4. Meanwhile preheat the oven to 350 degrees F. Place the baking tray and bake for about 9- 12 minutes. They will continue to cook after baking because of the heat. Enjoy the crispy baked mouth watering treats.

Sunday, September 20, 2020

Arabian Chicken Mandi

A traditional mandi is authentically cooked in an underground oven called Taboon. Coal is used to cook the meat hence the smokey flavor. My version is an easy and a simple way to make at home which is healthy as well as tasty. 

I googled around many recipes of chicken mandi and made this dish which surprisingly turned out the perfect one that we had when we were in India last time. I have marinated the whole chicken for overnight, if you plan well before you can do that or else it can be marinated for 2- 3 hours. I wanted the perfect mandi flavor so I marinated overnight. 

The rice is prepared by adding all the whole spices and the dried lemons which gives a flavor to the rice. Then this rice is transferred into the oven and the whole chicken is placed on top rack so that the water from the chicken directly falls into the rice by this the flavor of the meat lingers on in the rice.

As Kerala has wholeheartedly welcomed yummiest of dishes from across the seas, one such dish is "mandi". In Kerala, which ever restaurant you go this dish is available that too they prepare in the traditional way of digging a hole in the ground and filling it up with coal. 

At first I thought it is a long process of preparation but once i started the step by step everything came of quickly.The perfect combination along with this rice is "dakkous" a mixture of tomatoes, green chilies, onions. 

I will be posting some step by step pictures which I managed to capture while making this dish. Hope you all might really enjoy and try this dish.


  • Whole Chicken- Cleaned and washed

Mandi Spice Mix:

  1. Cumin Seeds- 1 tbsp
  2. Coriander Seeds- 1 tbsp
  3. Cardamom- 3 nos
  4. Cloves- 5 
  5. Cinnamon Stick- 1"
  6. Black Pepper powder- 1 tsp
  7. Lemon Juice- 2tbsp
  8. Turmeric Powder- 1 tsp
  9. Olive Oil- 1 tbsp

Basmati Rice Mix:

  1. Basmati Rice- 3 Cups
  2. Water- 5 Cups
  3. Dried Lemons- 2
  4. Whole Spices (cardamom, cloves, cinnamon, star anise)- 1tbsp
  5. Salt- as required


  • Preheat the oven 350 degrees F.

For the spice mix. Heat a pan and roast the cumin seeds, coriander seeds. When cooled transfer to a dry grinder along with cardamom, cloves, cinnamon, black pepper powder and turmeric powder into a fine powder. Rub this mix along with salt, olive oil and lemon juice onto the chicken well and marinate for about 1 hour/ overnight. ( I marinated the chicken overnight as I had some time).

For the rice: Heat a pot, add oil, whole spices, mandi spice mix, dried lemon and add the rice, fry for a minute. Add water and let it boil by putting a lid. Once it starts boiling, switch off the flame and move the pot of rice into the preheated oven.

  • Place the rice on the bottom rack and place the marinated chicken on top rack just above the rice so that when it gets baked the water from the chicken falls into the rice. 

  • Bake this for 10 minutes and reduce the heat to 200 degrees F and bake for about 1 and half hour. After the time, switch off the oven and open the door for about 5- 10 minutes so that the chicken retains its flavor and juices. Once done, keep the rice outside along with the baked chicken on top of the rice. Enjoy the delicious dish.



  1. Tomatoes- 2 
  2. Onions- 1 
  3. Green Chilies- 3 
  4. Garlic Cloves- 3
  5. Salt- as required
  6. Olive oil- 1 tbsp


  • Grind all the ingredients and transfer to a bowl. Enjoy with chicken mandi.

Tuesday, August 18, 2020

Mint Chocolate Chip Pancakes

This is a great recipe for all those who like mint chocolate chip pancakes. We usually make the regular pancakes as my kids are big time pancake lovers. I just tried these as my son likes the mint chocolate chip ice cream. There is nothing delightful as towering a stack of fluffy pancakes.

The green food coloring and adding the ground mint leaves are optional as you can add the mint essence. Making pancakes from scratch is easier and doesn't take much time. As toppings you can have whipped cream or chocolate sauce or cut berries or maple syrup. 

If you like pancakes, you must try this recipe....


  1. Whole Wheat Flour- 1/2 Cup
  2. All Purpose Flour- 1/4 Cup
  3. Baking Soda- 1 tsp
  4. Egg- 1 
  5. Milk- 1/2 Cup
  6. Butter- 2 tbsp
  7. Sugar- 1 tbsp
  8. Salt- 1 pinch
  9. Vanilla Essence- 1 tsp
  10. Mint Leaves- 1 Cup
  11. Green Food Coloring- 1-2 drops
  12. Chocolate Chips- 1/2 Cup


  1. Grind the mint leaves adding little water to a fine paste.
  2. Add this paste along with the whole wheat flour, all purpose flour, egg, baking soda, milk, butter, sugar and salt.
  3. Mix well and add little water and vanilla essence until it becomes a pouring consistency. add the chocolate chips and stir.
  4. Heat a griddle and pour/ scoop the batter onto the griddle. Serve hot with a drizzle of maple syrup.

Sunday, August 2, 2020

Chocolate Lava Cake- Easy Peasy....

Avery easy, simple, delicious, fudgy and a gooey recipe with just 6 ingredients and baked in a very less time is what is required to celebrate any occasion. This chocolate lava cakes are enjoyed by every chocolate lover with the desired toppings. These chocolate lava cakes made in ramekins are perfect for single servings. A perfect chocolate lava cake is the one with gooey in the middle.

I made these in ramekin bowls, you can also use muffin tray if you don't have ramekin bowls. This is made within 25 minutes. These cakes are easier than you think. These became famous because they are cakey on the outside with an irresistible center of dark warm chocolate flowing. This will be a super hit among guests and no need of spending too much time for preparation.


  1. Chocolate Chips- 6 ounce
  2. Unsalted Butter- 1/2 cup
  3. All purpose Flour- 1/4 Cup
  4. Sugar- 1/2 Cup
  5. Eggs- 2 nos
  6. Egg Yolk- 1 no

Preheat the oven to 350 degrees F.
Spray the ramekins with oil and dust with cocoa powder. Preheat the oven to 350 degrees F.
Place the butter and chocolate chips together on a double boiler and let it melt. Mix well until smooth consistency. Set aside.
Whisk the eggs and egg yolk until combined. Add the flour and sugar in the bowl along with egg mixture. Stir everything together using a spatula without any lumps.
Spoon the batter in the ramekin bowls. Bake for about 12 minutes. The side appear firm and the top will look soft.
Allow to cool for a minute and invert on a pan and enjoy the steaming hot lave cake along with icecream.

Monday, July 13, 2020

Homemade Sushi Rolls

I never thought that I would be making sushi at home. Sushi which I thought was very very difficult is actually very easy and can be made with less ingredients.

For this recipe we bought the sticky rice and cooked according to instructions and while it was getting cooked I made the sushi vinegar by adding normal vinegar with sugar and salt and mixed the peppers and carrots in the vinegar and also sprinkled the vinegar on top of the rice and mixed well. I layered the mat and on top put a sheet of seaweed and spread the rice evenly by using wet hands and arranged everything on top. The first and foremost thing I did was to bake the fish and cook the rice. All the other remaining items were easy to make. Then roll everything, cut and ta da!!!! yummy sushi will be ready within no time.

My daughter is a big sushi fan. I don't know from where she got the craving but she used to always ask us about sushi and when we took her to a Japanese restaurant surprisingly my daughter enjoyed eating the sushi rolls. So tried making them at home and here I am today with a homemade recipe of sushi rolls. Try this easy and simple Sushi rolls and let me know...


  1. Seaweed- 2 sheets
  2. Sticky Rice- 1 Cup
  3. Vinegar- 1/4 Cup
  4. Salt- as required
  5. Sugar- 1 tbsp
  6. Bell Peppers- 1 no (sliced)
  7. Carrot- 1 no (sliced, length wise)


  1. Fish- 2 slices
  2. Red Chilli Powder- 1 tsp
  3. Turmeric Powder- 1 tsp
  4. Salt- 1 tbsp

Marinating and baking fish:

  1. Marinate the fish using the ingredients and bake in a preheated oven for 15 minutes in 350 degrees F.
  2. When the fish gets baked, cut into length wise and keep this aside.
  3. Mix the vinegar along with salt and sugar and keep this aside.
  4. Cook rice till done and mix the vinegar into the rice and keep this aside.
  5. Place the sushi mat on a clean surface, and place the seaweed shiny side down on the mat, dampen hands and gently press 3/4 cup of cooked rice and spread it evenly on the mat leaving the edges, place a layer of vegetables and a layer of fish stripes across the middle of rice.
  6. Starting with the edge closest to you, use the mat to roll the to compress the filling. Press firmly. Remove mat and wet the knife and cut into pieces and enjoy with a dip of soy sauce and wasabi.

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