Mar 20, 2015


1/4 cup coarsely chopped pecans
1/4 cup chopped walnuts
2 tsp real maple syrup or honey
2 tablespoons fresh orange juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons sugar 
4 cups torn fresh spinach leaves
1 cup fresh blueberries
2 medium oranges, peeled, cut into sections (about 1/2 cup)
optional -  sunflower seeds, dry cherries etc
Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with vinegar whisk until well blended.In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans and walnuts.  Serve immediately.

Cream Style Corn Espresso


Sweet corn (cream style) 1 tin
Onion 1/2 medium chopped
Green Bell pepper chopped -  1/2 cup
Red Bell pepper chopped - 1/2 cup
Yellow Bell pepper chopped - 1/2 cup(optional)
Iceberg lettuce 1/2 head chopped thinly
Spring onion chopped - 2 tbsp
Oil 2 tbsp
Soy sauce 1 tsp
Red chilli sauce 1 tsp
Salt to taste
Vinegar 1 tsp


1. Heat oil in a non stick pan.  Add Onions, green, red and yellow bell pepper and saute.
2. Add 1 tsp red chilli sauce and soy sauce and mix. Add cream style sweet corn and mix well.
3. Add spring onion and mix. Add salt, and vinegar, mix and cook till thick.
4. Chop iceberg lettuce and put them into small glass cups. Put the sweet corn mixture over and serve immediately.

Paneer and Pineapple stir fry


Paneer (cottage cheese) 100 grams cut in cubes
Canned pineapple, cut into cubes -  1 can
Olive Oil 2 tbsp
Cumin seeds 1/4 tsp
1 Onion - sliced
Red chilli flakes -1/2 tsp
Red and Green Bell pepper - 1 cup cut into strips
Broccoli 7-8 florets
Tomatoes 2 medium (For grinding )
Garlic cloves 2-3
1 Tomato -  cut into strips
Salt to taste
Lemon 1
1 tbsp soya sauce
1 tsp sugar
1 tbsp - vinegar
Spring onions for garnish


1. Heat oil in a non stick pan. Add cumin seeds, onion, red chilly flakes, bell pepper, broccoli to the pan and saute.
2. Cut paneer into big cubes and set aside.
3. Cut 2 tomatoes into big pieces, add garlic and puree it and sieve it.
4. Add this to the pan.
5. Add pineapple, tomato strips, paneer cubes, salt, and juice of 1 lemon.
6. Mix it well and add sugar, soya sauce, vinegar and toss lightly.
7. Transfer into a serving bowl and garnish with spring onion and serve hot with steamed brown rice or white rice .


I have always wanted to make a Tiramisu. But I felt that it was something beyond my reach as I thought it's impossible to make such a delicious Italian dessert. Finally after  a lot of research and watching multiple videos I decided its time now. This is one of the creamiest cakes I have ever tasted and it has become my all time Fav. The flavors in it are so subtle it will keep you wanting for more & more!!!! Best part is it can be made in no-time!!!

Ingredients :
Cream Cheese – 8 oz box at room temp
Sugar – 3 Tbsp
Custard powder - 2 tbsp
Milk - 150 ml
Strong Coffee – 1 cup (or as needed)
Whipped Cream – 1 1/2 cups (See recipe below) or (1 1/2 cups of Cool Whip) may be used as an instant alternative
Lady Fingers – 1 package (Alternative: Use a basic cake & cut in to 1''thick and 5" long pieces )see pic below.
Cocoa Powder & Powdered Sugar – for garnishing.
Vanilla Essence - few drops

How to make Whipped Cream :  Makes about 2 cups
2 tbsp sugar
1 cup heavy whipping cream
Directions :
Whip Heavy Whipping Cream and 1 Tbsp Sugar in a bowl over ice until fluffy. Whisk just until the cream reaches stiff peaks.           Tip: Make sure the cream is very cold. This will help the cream whip quickly and will increase its volume.

Method for Tiramisu:
1. In a large mixing bowl, mix softened Cream Cheese with 3 Tbsp of sugar until sugar is completely dissolved.
2. In a separate bowl make thick Custard mixture & keep it aside.
3. Mix the custard mixture into the cream cheese & add a few drops of vanilla essence  and stir well.
4. Add 2-3 Tbsp of the coffee liquid in the mixture and mix well.
5. Fold Whipped Cream into cream cheese & custard mixture until well incorporated.
6. Dip each Lady Finger into the coffee for just 2 seconds on each side and place into square or rectangle tray until the bottom is completely covered.
7. Spread 1/2 of the cream cheese filling evenly on top of the fingers and dust cocoa powder over the filling.
8. Repeat another layer of coffee dipped lady fingers.
9.Top with remaining filling and sprinkle cocoa powder on top  to form a coating.
10. Chill overnight or at least for 8 hrs.
11 Garnish with a light dusting of powdered sugar.