Mushroom Toasts

There is always Mush room for Mushrooms on my toast! This breakfast recipe is inspired from my time at University where I had come to know a Indian – Kenyan girl really well. A couple of girly sleepovers watching reruns of Dilwale Dulhaniya Le Jayenge (The most celebrated  RomCom/Romantic Drama movie in Bollywood history) we’d wake up hungry. Away from home and family, Continue reading


What you will NEED:
– 1 cup butter softened- ROOM TEMPERATURE
– 1 1/2 Cup Raw Sugar
– 2 large eggs – ROOM TEMPERATURE
– 2 Tsp vanilla
– 2 1/4 cups unsifted flour
– 1 Tsp baking soda
– 2 Tsp Ground cinnamon
– 1/2 Tsp salt
– 2 Cups of Chocolate Chips
– Zest of Half an Orange
– 2 Tsp Orange juice


How to COOK:

  1. Chocolate Orange chips if you’re not using store bought chocolate orange. Melt the chocolate chips and add the zest of half an orange and Orange juice to this. Do not add more as this will mess up the texture of the melted chocolate making it seize up.
  2. Spread the melted chocolate with orange zest on a baking sheet and pop it in the freezer for 15 to 20 mins. Once solidified, break them up into smaller “chip” sized pieces.
  3. Beat the butter and sugar together until combined. Do not over whip.
  4. Add the eggs and vanilla extract and beat again until all are mixed well.
  5. Mix all the dry ingredients in a separate bowl and then slowly add to the wet mixture until combined to form soft dough.
  6. Time to add the chocolate orange chips. Ditch the electric beater for this and stir it in with a spoon.
  7. Put the cookies in a preheated oven (180 degrees C) for 9-10 mins. Watch your cookies so that you don’t overcook them. Take them out and leave them to cool completely before wrapping them up.

Happy Eating 🙂

Ginger White Choc & Peppermint Dark Choc Pretzles

What you will NEED:

– Good White Chocolate roughly 100 gm
– Dark Chocolate no less that 70% Cocoa
– 1 Tsp Peppermint flavouring
– 2 Tsp Ginger powder
– ½ Tsp Salt
– Baking sheet to line the tray you will place the pretzels on


How to COOK:

White chocolate
1. Cut up the white chocolate into pieces and microwave these for bursts of 40 seconds. Mixing each time and making sure the chocolate is not getting too hot. It shouldn’t take any longer than a minute.


  1. Add the Ginger powder and salt to this and mix in well..Dark Chocolate
    3. Follow instructions above for melting the dark chocolate and then add peppermint flavouring.
  2. Dip the pretzels to coat it with chocolate (completely or partially) and then place the coated pretzels on a lined baking sheet and into the fridge for about 15 to 20 mins

Spiced Party Nuts

Or maybe the title should be the other way around? Spiced Nuts Party, that’s what my parties usually are anyway, we all get a bit nutty.

This is an easy recipe, that takes about 10 mins to prep and 15 in the oven till you have delightfully golden, toasty and tasty nuts to munch on.

What you will NEED:

– 2 Cups of mixed nuts of your choice
-1 Tbs of Honey
-1 Tbs of Rosemary (If you have fresh rosemary sprigs, perfect! If not the dried ones will work fine too).
-1/2 Tbs Paprika
-1/2 Tsp freshly ground black pepper
– 1/2 Tsp Ground Cumin
– 1 Tsp Salt 

How to COOK:

  1. Preheat oven to 175 degrees C. Line a oven safe tray with foil and lightly coat with vegetable oil.
  2. Place the mixed nuts in a bowl and  set aside.
  3. Heat honey, and butter in a small saucepan over medium heat until the butter is melted. stir in salt, black pepper, cumin, rosemary and paprika. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
  4. Transfer nuts to the prepared baking sheet and pop in the oven for 10 mins. 
  5. Stir the nuts to redistribute the spice syrup so that it evenly coats every nut and return to the oven, and bake for around 6 more mins until the nuts are golden and roasted. Allow to cool before packing and/or serving.



Rasgulla POPS

You’ve heard of cake pops and lollipops; this Diwali you need to give these Rasgulla pops a go! How do I make them you ask? This one has to be my favourite Diwali hack using store bought Rasgullas. Available at any Indian grocery store.

This one is my take on recreating a Kaju Katli experience but of course, very different. Things you will need to assemble this are Rasgullas and Toasted Cashew Butter.

What you will NEED:
– Tin of store bought rasgullas (I prefer Haldiraams)
– 2 Cups of raw cashews
– 1/2 Tsp Vanilla
– 1/4 Tsp Salt
– Skewers

How to COOK:

  1. Squeeze the excess sugar syrup from Rasgullas and set aside.
  2. To prepare the cashew butter, take 2 cups of raw cashews add ½ teaspoon of vanilla extract and 1/4th teaspoon salt.
  3. While making the cashew butter, it will go through several stages of looking coarse and dry. Just keep at it with the grinding in your food processors and eventually you will get a smooth creamy consistency.
  4. Dip the Rasgullas in the nut butter and leave them on a baking sheet in the fridge to allow to set and the butter to firm up.
  5. Sprinkling of Saffron and you’re ready to go!

Guilt Free (YES!) Besan Ladoos

I am pretty confident I can get through life with a cookie in one hand and a Ladoo in the other. However, the garish amounts of Ghee packed into these can make any Ladoo Lover worry about the aftermath of that  binge. So, here is a recipe with no ghee. That’s right, no ghee at all. What sorcery is this, a ladoo without Ghee? Yes and I am spelling it out for you right here.

What you will NEED:
– 2 Cups Besan / Chickpea Flour
– 1 Cup grated coconut
– 1 Cup powdered roasted peanuts
– 3 Cups of seedless dates pulp
– 1/4 Tsp Cardamom powder
– Little bit of coconut oil
How To COOK:

  1. Take two cups of Besa!n and roast it until golden and fragrant.
  2. To this, add one cup of freshly grated coconut (if not available at Indian grocer, try a Thai provision store) and one cup of roasted peanut powder.
  3. Now add 3 cups of blended seedless dates; you can use a small amount of coconut milk to help you blend the dates into a thick paste.
  4. Add 1/4th teaspoon of cardamom powder and mix well.
  5.  Finally, to make the ladoos rub small amount of coconut oil on your hands and roll into small- medium sized balls.

Happy Eating 🙂