Kale and Apple Salad

Kale salad


Fresh lime juice- 3 tbsp

Extra virgin olive oil- 2 tbsp

1 bunch kale, ribs removed- leaves thinly sliced

Soft dates- 1/4 cup sliced

Cranberries- 1/8 cup

Honey crisp apples- 1, sliced thin and long

Carrots- 1/2 cut into match stick size strips

Purple cabbage- 1/4 cup chopped (optional)

Roasted pumpkin seeds- 1/4 cup

Freshly ground pepper

Kosher salt


Whisk together lemon juice, olive oil and salt.  Toss kale in this mixture, allow to stand for 10 minutes. Massage the kale in between, which helps it to soften….

Kale salad

Then mix with dates, sliced apples, carrots, pumpkin seeds and cranberries. I also added some chopped purple cabbage which I had in hand. Add pepper and salt according to your taste, mix well and serve!

A very refreshing salad and having massaged the kale removed the bitter taste and eating with apples and dates gave the perfect sweetness to the salad!

Kale salad

Cakes n bakes

White Butter Cake

White butter cake

White butter cake


2 large egg-  separated

Sifted flour- 175 gms or 1 3/4 cup

Baking powder- 2 tsp

Salt- 1/4 tsp

Unsalted butter- 1/2 cup room temperature

Granulated white sugar- 1 cup

Pure vanilla extract- 1 tsp

Cream of tartar- 1/8 tsp

Milk- 1/2 cup


1/4 cup any of your favorite jam/ fruit sauce


Unsalted butter- 1/2 cup room temperature

cream cheese- 8 oz room temperature

Confectioner’s sugar- 2 1/2 cup

Vanilla extract- 1 tsp

zest of 1 lemon or orange


Preheat the oven to 350 degree F. Grease two 8 inch pan with baking spray or butter. While the eggs are still cold, separate the white and yolks and place them in separate bowls. allow them to come to room temperature.

In another bowl, mix flour, baking powder and salt. In an electric mixer or hand mixer beat butter until soft, add 3/4 of the sugar and beat until light and fluffy. Add in the egg yolk, scrape down the sides and beat well. Add vanilla extract and mix until well combined.

Now alternating with flour and milk, mix them with low-speed. Beginning and ending with flour.

White butter cake

In another clean bowl, beat the egg white until foamy, add cream of tartar and mix until soft peaks appear. Add the remaining 1/4th of sugar and continue to beat until stiff peaks forms. Now with a spatula slowly take little of this mixture and fold it with flour mixture. Then mix the remaining of this mixture with the flour mixture until just combined. Do not over mix and deflate the batter.

Pour equal amount of batter into the 8 inch pan and bake for 20-25 minutes or until a tooth pick inserted in the center comes out clean.

Cream cheese frosting:

Cream the butter and cheese together and until nice and smooth. Add the confectionary sugar one cup at a time. Scrape down the sides of the bowl. Add the zest and vanilla extract and beat on high-speed until the frosting becomes light and fluffy.

Assembling the cake

I did not assemble my cakes, instead I made two separate cakes spreading the frosting completely over the cake.


If you wish to assemble the cake, place one of the cake layer, top facing down. Spread 1/4 cup of your favorite fruit sauce or  jam. Now spread 3/4 cup of the frosting on top of the jam/sauce and place the next cake layer, top of the cake facing down onto the filling. Spread the remaining frosting on top and sides of the cake and refrigerate until its time to serve. Decorate with colorful berries or just serve it plain!

White butter cake


Purdy, Susan G. ‘A Piece of Cake‘. Collier Books. New York: 1989. 


Onion Pakoda

onion pakoda


Onion – 1 cup (sliced very thin)

Gram flour- 1 cup

Rice flour-1/4 cup

Curry leaves- 4 to 5 leaves

Baking powder- 1/2 tsp

oil- 2 tbsp

Green chillies-1 (minced)

Red chilli powder- 1 tsp – 1 1/2 tsp (according to your spice level)

Cumin seeds- 1/2 tsp

salt- to taste

Oil for deep-frying


Slice onion into very thin strips.


Mix all the dry ingredients in a bowl. (add red chilli powder according to your spice level) Add onion, minced chilli and 2 tsp oil to this mixture and combine everything well.

onion pakoda

Sprinkle very little water (1 to 2 tbsp) and mix.  Mixture should not come to a dough consistency, it should just come together when pressed gently.

Heat oil in a frying pan and take a ping-pong ball size mixture in your hand, press very gently and drop into the oil slowly.


Fry until golden brown and remove and place them on a paper towel. (Do not shape or press the dough mixture too hard while dropping into the oil). The long strips of onion slightly coated with flour gives a wonderful crunchy texture.

onion pakoda

Enjoy with tomato ketchup or just plain!


Masala Puri

Masala Puri


3/4 cup dry green peas, soaked overnight and pressure cooked with little salt (do not use frozen peas, the taste will vary)

1/4 cup toro dal (yellow pegion peas) cooked till soft with a pinch of turmeric

carrot-1, grated

onion-1, finely chopped

Puris – used store-bought (pani puris)

Sev- 1 cup (o size, store bought)

Coriander (Cilantro) leaves- 1/2 cup, finely chopped

Shredded coconut-1 tbsp

Sugar-1 tsp

Red chilli powder- 1 1/2 tsp

Dry Spices :


cinnamon- 1 inch

coriander seeds- 1 tsp

cumin seeds- 1 tsp

peppercorns- 1 tsp

Nutmeg- a small piece

Dry roast all the spices until light golden brown, then add coconut and fry for a minute and keep it aside.


Grind the spices with coconut, red chill powder and 1/4 cup of water to a smooth paste. Add the toor dal and grind again for a minute.

Take the ground paste in a heatproof pan and add half cup of water to liquefy it. Add salt, sugar and cook for a 5-6 minutes. Add the cooked peas and allow the mixture to blend well. Add more salt if needed. The gravy should not be too thick or too thin.

Crush 4-5 puris on the serving plate.

Masala Puri

Spread  about 1-2 ladle full of gravy.


Top it up with some grated carrot.

Masala puri

Then add chopped onions

Masala puri

and a layer of sev.


and finally with some cilantro!  Serve immediately. (Add the topping according to your taste)Masala Puri

Cakes n bakes

Eggless Garlic Rolls

Garlic rolls

Makes 8 individual roll

I reduced the original recipe to half.


Plain Flour- 1 1/2 cup

Warm water-1/2 cup+2 tbsp

Yeast-1/2 tbsp

Salt- 1/2 tsp

Sugar-1 tbsp

Extra virgin olive oil- 1 1/2 tbsp

Sesame seeds and milk- 1 tbsp each

Garlic spread:

Garlic clove-2 tbsp minced

Salted butter- 25 grams (room temp)

Cilantro- 2 tbsp

Method: For making dough

Mix plain flour, yeast, sugar and salt with warm water, knead well. (Add water slowly and mix. Depending on the flour, we might need little less water or few tablespoons more)

Garlic rolls- dough

The dough should be a little sticky. Add olive oil to your finger tips and knead the dough for 3-4 minutes until all the olive oil has been used up. Cover and keep the dough aside for 45 minutes.

Meanwhile, prepare the spread by mixing  salted butter, garlic and cilantro and keep aside.

Garlic rolls-spread

Dough would have puffed up to double its original size, when ready. Knock the air out. Divide the dough into two parts and roll each dough to 1/2 inch thick round. (sprinkle flour if it’s too sticky).

Garlic rolls- dough

Spread the garlic mix to two parts equally leaving behind a tablespoon for the end.

Garlic rolls

Roll them and cut  each roll into 4 equal parts.

Garlic rolls

Grease a loaf pan. I used 3/8 lb bread loaf pan. Arrange the cut side on top and spread the remaining mix on top. Spread little milk on top and add sesame seeds. Allow it to further puff for 20 minutes.


Meanwhile pre-heat the oven to 360 degree Fahrenheit.

Bake for 25 minutes. (Time may vary depending on the oven and temperature). Rolls are ready when they turn light golden-yellow on top and your kitchen filled with wonderful aroma! Serve it hot….

Garlic rolls

Garlic rolls


Carrot Halwa (Gajar ka halwa)

Carrot Halwa


Carrots- 6 medium (grated)

Unsweetened khoya- 1/2 cup (grated)

Sugar- 1/2 cup

Ghee or clarified butter- 4 Tbsp

Cashew- 3 Tbsp

Raisins- 2 Tbsp

Cardamom powder- 1/2 tsp


Heat clarified butter in a pan on medium heat, then add cashews and sauté until light golden brown. Add raisins mix for 5-6 seconds and quickly remove the cashews and raisins leaving behind clarified butter in the pan.

Carrot Halwa

Now add the grated carrots and cook them nicely in the ghee (for 8-10 minutes).

Carrot Halwa

Add khoya give it a nice stir and lastly add  sugar.

Carrot Halwa

Mix and cook for 6-8 minutes until everything is well combined and comes together. Add in cardamom powder and mix.

Carrot Halwa

Garnish with cashews and raisins!

Carrot Halwa


Carrot Halwa

Cakes n bakes

Chocolate-Caramel Bars

Chocolate caramel bar

Makes 24 bars


All purpose flour-1 cup

Brown sugar- 1/2 cup packed

Butter- 1/2 cup

Pecans- 2 cups coarsely chopped

Flaked coconut- 1 cup

Sweetened condensed milk- 1 14oz can

Vanilla extract-2 tsp

Vanilla caramels- 20 (unwrapped) or 160 gms uncovered morsels

Milk- 2 tbsp

Semisweet chocolate morsels- 1 cup


Preheat oven to 350 degree F.

For crust: In a medium bowl, stir together flour and brown sugar. Cut the butter into the mixture until it resembles coarse crumbs.

Chocolate caramel bar

Press onto the bottom of ungreased pan  13X9X2 inch pan.Chocolate caramel bar

Bake for 15 minutes.

Chocolate caramel bar

Sprinkle pecans and coconut over the hot crust.Chocolate caramel bar

Meanwhile for filling : In a small bowl combine unsweetened condensed milk and vanilla extract. carefully pour over the pecan and coconut spreading evenly.

Chocolate caramel bar

Bake for 25-30 minutes until the filling is set. Cool the pan on wire rack for ten minutes.

In a small saucepan, combine caramel and milk. cook and stir over medium-low heat just until the caramel is melted. Drizzle caramel mixture over the filling. Sprinkle with chocolate morsels. Cool completely.

Chocolate caramel bar

Cut into bars.08-IMG_7793

Chocolate caramel bar

Side dish

Aloo Palak sabji (spinach potato side dish)

Aloo palak

Serving -3


Potato- 2 cups (peeled and cubed)

Spinach- 4 cups or 16oz pack (chopped)

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chillies-1

Whole red chillies- 2

Coriander powder- 2 1/4 tsp

Cumin seeds-1 tsp

Turmeric powder- 1/4 tsp

asafoetida- 1/4 tsp

oil- 4 tbsp for seasoning

Salt to taste


Heat oil in a pan on medium heat. Add cumin seeds, allow it to splutter. Then add chopped garlic, ginger, green chilli and red chillies. After about 6-8 seconds add cubed potatoes, turmeric and little salt, mix everything well.

Aloo palak

Close a lid and allow it to cook until the potatoes are tender (about 6-8 minutes). Now add the chopped spinach and coriander powder and stir it well. Add salt if necessary. Allow it to further cook for 3-4 minutes.

Aloo Palak

Turn off the heat.  Serve hot with rot is or parathas!

Aloo Palak


Kesar Peda


Soft unsweetened khoya-1.10 lb or 500gms (store-bought)

Powdered Sugar- 0.44 lb or 200gms

cardamom – 1tsp

saffron -12 to 15 strands

milk – 1 tbsp


Heat 1 tbsp of milk in a microwave safe bowl for 15 seconds and add the saffron strands and keep aside.

saffron strands in milk

Crumble the khoya  and mix it with powdered sugar in a nonstick pan on medium heat.

kesar peda

Keep stirring until it forms a thick mass (approx 7-8 minutes)  Add cardamom powder.

kesar peda

Then add the milk along with the strands and mix well. Turn off the heat. Any of these two methods could be followed :

1:If cutting them into squares or diamond shape-Grease a heatproof plate with 1/4 tsp ghee or clarified butter, spread the mixture and cut them into desired shapes when warm.

2: If making them into round shape-Let the mixture cool for few minutes. Make them into small 1-2 inch rounds with your hands (by pinching 1-2 inch mixture from the lump and gently rolling them in between your palms), when they are still warm.

Garnish with few pistachios and saffron strands and serve.

Kesar peda