Sunday, May 25, 2014


Easy Tomato Rice Recipe @

Easy Tomato Rice Recipe @

There  are various ways to cook Tomato Rice either using fresh/canned tomatoes or  tomato puree. Even I have shared  another  recipe  that were differ slightly from one another due to the ingredients/spices used. If you want to check the recipe click  here. .

Easy Tomato Rice  is one of my favorite weekend meal. It uses tomato puree instead of fresh tomatoes. Please take note. different brands  of tomato puree produce extra  sour  to this dish. So  use your own  judgement as to how tangy  you want the rice to be.  Am using a concentrated tomato puree of Italian origin  but for other brand, highly recommended to add more than 2 tablespoon.

A blend of tomato puree, onion, garlic and spices are used to create a bed of delicious fluffy rice. Easy Tomato Rice goes well with spicy chicken, lamb or vegetable gravy if you're a  vegetarian.

Easy Tomato Rice Recipe  @

Sunday, May 18, 2014


chocolate swirl bread recipe @

chocolate swirl bread recipe @

This Chocolate Swirl Bread surprised my family and friends, it tastes so good. Don't be intimidated by the process of making the yeast bread, it's surprisingly  easy if you follow the basic steps.

If you have to choose a perfect time of the day to eat Chocolate Swirl Bread, it's probably snack time -  time when you come home from school or work and your  mom/wife   prepares  something warm and sweet to revive your fatigued  day.

For smoother spreadable filling, I strongly  suggested that you use icing sugar but this time had used castor sugar  since that was available in my pantry.  If you're pressed for time, opt for ready made  chocolate spread for the filling.

Sunday, May 11, 2014


Bottle Gourd Dhal Curry Recipe @

Bottle Gourd or sorakkai (Tamil) or lauki (Hindi) was found in every Indian kitchen. Not only it was inexpensive but easily available in the market.

In fact this simple vegetable is loaded with fiber, vitamin C, zinc, iron and magnesium but low in fat. It is great for treatment of acidity, weight loss and constipation.

The combination of bottle gourd and mung beans produce a delicate and awesome flavor that you can consume it by itself but equally great with steaming hot rice and freshly baked chapati.

Sunday, May 4, 2014


These  Peanut Butter Cookies are perfect dessert that can be prepared ahead of time and kept on hand for surprise guests.

Everyone's favorite cookies gets a double hit of peanut butter. Peanut butter is added to the dough and the balls of cookies are sprinkled with peanut before they are flattened.

Have used only 1/4 cup of brown sugar since I prefer a not so sweet cookies but add more if you want it sweeter.

You  can also omit the cherries by shaping the balls of dough then flatten them using a fork in a crisscross pattern.

Makes  20 cookies

1/4 cup butter/margarine
1/4-1/2 cup brown  sugar
1/4 tsp baking powder
1 cup plain flour
1/4 cup peanut roughly chopped
red  cherries for decoration


Cream butter, peanut butter  and sugar until creamy.

Sift plain flour and baking powder together.  Preheat oven @ 160 C.

Combine dry ingredients and butter mixture.

Shape into small  ball , lightly press a few  peanuts on each cookies.  Place them on baking sheet and dot each cookies with red cherries..

Bake for 15-20 minutes until golden.

Stand on baking sheet for 5 minutes, transfer onto rack to cool.

Store in an airtight container.

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Sunday, April 27, 2014


I've been looking at these poor bananas getting more and more ripe every day for the last week.  Obviously baking banana bread came to my mind. Hmm.. this comforting Banana Honey Cake was the answer to what to do with those  banana.

I have used melted butter but it  can be substituted with vegetable  oil for healthier option. If you're allergic to milk,  soy milk, almond milk or rice milk  can all be     easily  replaced   for dairy  in  most recipes.

Am not keen on dressing up my bakes with frosting but you can go ahead to use your favorite frosting if desired.

In case you have overly ripe banana,  peel  the skin then  wrap in plastic individually, again keep them sealed in a zip lock bag before putting them in a freezer.  If you want to use,  thaw them in your refrigerator overnight.

Serves :  12

230 g self raising flour
30 g corn flour
1/2  cup  brown sugar
3 medium banana mashed
1/4  tsp salt
1/2 cup oil/melted butter
3/4 cup milk or non dairy milk
2 tablespoon  honey
1 tsp vanilla extract


Preheat oven @ 180 C and grease 7 in cake pan.

Sift together self raising flour and corn flour.

Combine mashed banana, sugar, salt, oil, honey and milk.. Whisk until well combined.

Add in banana mixture to the dry ingredients, add in vanilla extract, stir until well incorporated.

Spoon mixture  into prepared pan, bake for  30-40 minutes or until a skewer inserted comes out clean.

Cool in the pan 5 minutes, transfer onto rack to cool.

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