This date cake has a rich flavor than the basic date cake,and can be made for any festive season!

Now for the recipe..


500 gm seedless dates (chopped)

1 cup coffee decoction/tea decoction/hot water

1 tsp.baking soda

200 gm butter

250 gm flour

250 gm sugar

4 eggs

2 tsp.baking powder

1  tsp.vanilla essence

2 tsp.rose essence

2 tsp.almond essence

1 tsp.powdered spice(cinammon,cloves,cardamon)

100 gm cashewnuts

Sprinkle the baking soda over the chopped dates,and pour over the hot decoction/water.Add 1 tsp.rose and 1 tsp. almond essence and set aside for minimum 6 hours.

Cream together the butter and sugar until light and fluffy.Beat the eggs separately.Sieve the flour with the baking powder and spices. Fold in alternatively, the eggs and the flour to the butter mixture.Add the date mix along with the cashewnuts and mix well with the rest of the essences.Bake in a preheated oven for 200 degrees for the first 20 mins and then change the temperature to 160 degrees for another 30-40 minutes.Spread icing after the cake is allowed to cool .

For the icing

100 gm icing

50 gm butter

1/2 tsp.rose essence

1/2 tsp.almond essence

Beat all the ingredients together and spread over cake.



The Dandelion flower is not only pretty,but very nutritious.So here’s a traditional recipe for dandelion wine!

9 cups of dandelion flower petals

3 bottles of water

rind of 1 lemon and orange

1 lemon

1 inch piece of ginger

24 oz.sugar

a tiny piece of bread

7 gm yeast

Boil the water,allow it to come to the warm stage,and then pour over the petals.Cover with a cloth,and leave for three days,stirring now and again.Then strain the water into a pan and boil for half an hour with the rinds and ginger.Then slice the lemon into it,and the sugar.When cool ,add the bread and the yeast,and leave for a day or two. Strain through a cheese cloth and allow the wine to be at least a month old for good flavour.


This wonton turned out so good, and is on the favourite list in my home.With the leftover garlic chicken(which i made for lunch),i was thinking of doing something different in a lazy mood which paved way for my new recipe and innovation.So find out my new recipe.First let  me start with the wonton wrappers

For the wrappers:

3 cups flour

2 tsp oil

1/2 tsp.baking powder

1/2 tsp salt.

Bind all together and set aside,till you make the filling.Roll the dough thinly cut small circles,keep filling and make into desired shapes.

For the garlic chicken n vegetable filling

250 gm.boneless chicken

15 small pips of garlic(with skin on)

1 tsp.chilli powder

2 tblsp.ghee/butter/olive oil

1/4 cup shredded cabbage

1 carrot shredded

spring onions

salt to taste.

Heat the ghee ,and add the garlic,the chicken,and the rest of the ingredients and saute till chicken is cooked.Cool ,and roughly blend .Now add all the vegetables.adjust the seasoning.Keep a heaped tsp.of filling on the wrappers and steam for 8-10 mins.

Serve with chilli and tomato sauce.

For the sauce:Boil 3 tomatoes and 10-15 whole red chillies for 10 minutes.Remove from fire,and skin the tomatoes and blend fine with the chillies in a blender.Add 1 tsp vinegar,2 tblsp.honey(you can add sugar if you like) and boil till slightly thick salt to taste.If you need a very thick sauce use ground cashewnut paste or almond paste.


The fruit used in this pudding has to be lightly stewed.I don’t use tinned fruits,but if there is no option you can use tinned fruits.Mango can be substituted for pineapple,strawberry,peaches or any fruit of your for the recipe.

2+1/2 cups milk(sterilised/ pasteurised)

3 egg whites

3/4 cup sugar

4-5 tsp.gelletine

1 cup mangoes

Heat the milk till you obtain half its quantity.Dissolve gelletine in hot water,and add to milk.Leave to set in the freezer.(This should be done the day before preparing the pudding).Separate the whites from the yolks.Beat the yolks and the sugar together till creamy.Remove the milk and gelletine mix from the freezer and beat well.Then add the yolk and sugar mixture and beat well together.Whisk egg whites till stiff and fold into the mixture.Fold in mango cubes .Pour into a bowl/individual cups and allow to set in the fridge.Decorate with cherries and fresh cream(optional).

A Variation:A slice of sponge may be used as base dipped in mango juice.

Chocolate drizzle/Jelly will be good topping.

Photo credits:thinkstock


Use the same batter for iddli (,and add a little water for dosai.Smear  dosai pan.Pour a ladle of the batter and spread thinly.Pour a tsp.of butter/ghee or oil.(for crispy dosai).Keep 2 -3 tblsp.of the filling and roll or fold into cones or triangles and serve.Now for the authentic potato filling.This same filling is a good accompaniment for pooris,and is a delight in south Indian cuisine.

For  the potato masala


4-5 potatoes

1/4 cup green peas(optional)

2 onions chopped

3-4 green chillies(sliced)

a small piece of ginger chopped

1/2 tsp whole peppercorns

1 tblsp urad dhal or gram dal for tempering

1/2 tsp.mustard seeds

2-3 dry chillies

a pinch of asafoetida

1/4 tsp turmeric

curry leaves

1 tblsp.wheat flour/gram flour mixed with 1/4 cup water

coriander leaves for garnishing

1 tblsp.ghee/oil

Boil and peel the skin off the potatoes and mash coarsely.Heat oil.Add asafoetida,then mustard seeds.When the seeds splutter add dal,curry leaves,dry chillies.Next add the onions with the peppercorns,green chillies ginger. Saute till onion is pink not brown.Then add the boiled potatoes with turmeric and mix well for 2-3 minutes.Lastly add the flour mixed water and cook for 1 minute.Remove from fire.Garnish with coriander leaves.

There are many types of fillings for masala dosai,other than the potato filling like mixed masala vegetable filling(with beetroot,carrot,drumstick,potato,paneer filling),which i will be posting later with non vegetarian fillings too.image