Apple Gur Shakkar Cake
This Apple Cake made with powdered jaggery is moist, not very sweet, and makes for the perfect snacking cake!
Cocoa Fudge Cake
Remember when I baked this Banana Bread, imagining it to be something Mad Men’s Betty Draper would have stashed away? Back then, I was binge-watching episodes of Mad Men when it aired late in the night. A strange thing
Cherry Pie
When it comes to Cherry Pie, I prefer using fresh and seasonal cherries and an all-butter crust made from scratch! The slightly tart cherries, turn syrupy and sweet, plus a flaky buttermilk crust…. have I got you drooling already? Plus, it’s an all-vegetarian pastry crust!
Jamun Buttermilk Cake
The arrival of the Jamun season announces itself with little purple stains on my car around the months of May – June. These berries that are native to India and are falsely translated as Indian blackberries, are packed with all the good stuff to lower your glycemic index, so it’s a tad bit ironic th
Tomato and Cheddar Pie
The time after a vacation is the toughest for me to get back to work and re-align my energies. Refreshed with new experiences, I’m usually lost dreaming up new recipes and projects while cheekily ignoring the dishes piled up in the sink. Really… the humdrum can wait! But this time, it’s just been ‘b
Sage, Polenta & Parmesan Madeleines
Gotcha! A savoury surprise in what is traditionally baked and served as a sweet tea-time cake! Let’s just say I’m trying to steer clear of the sugar zone given the indulgent Diwali and Christmas season that beckons and made these cute little hors d’oeuvres instead (that’s right, I just used ‘cute’
Herb and Cheese Muffins
A recluse like me needs the slightest hint of an excuse to stay home and curl up with a book instead of going out. And lately, I’ve had enough books on my bedside to make a nightstand out of my books! You guys, I’m literally drowning in books! But it’s not such a bad thing if I surface with a recipe
Roasted Plum Buttermilk Cake
This is no ordinary Buttermilk Cake, it’s moist with a tender crumb and has no butter. Instead, it is made with flavourless canola oil. The combination of buttermilk and oil is what sets this cake apart! And since fresh fruits are my favourite to work with, I’ve roasted some fresh plums with some brown sugar to extract maximum flavour! Forget cobblers and crumbles, this is how you’ll want to eat fresh plums when they are in season!
Sorcery in the Kitchen: Red Velvet Cupcakes
I’ve always believed in magic… ‘The Faraway Tree’ kind of magic, and maybe that’s the reason why I love baking so much. There’s something about the alchemy of baking that makes it seem like it’s been touched by a sorcerer’s wand. Like the reaction b