Recipe : Rose Coconut Empanadas with Star Anise Glaze

I made this recipe on holi because making Gujia is too main stream!


For Crust:

2 cup maida

1cup butter (chilled and cubed)

1 tsp baking powder

1/2 tsp vanila extract

For Stuffing:

300gm khoya

2 tbsp desiccated coconut

2 tbsp rose syrup

For Glaze:

2 cups sugar

3 Star Anise



For Crust:

Add baking powder n butter to maida and slowly mix woth your hand.

Add vanilla extract and form a dough.

Cover the dough with cling wrap or muslin cloth and keep in the fridge for an hour.

For Stuffing:

In a bowl, add grated khoya, Coconut and Rose syrup.

Mix them properly and keep it aside.

Further process:

Roll out dough (in 2 or 3 batches)on floured surface to about 1/4-1/8 inch thickness.

Cut circles of dough about 5-6 inches in diameter.

Wet the edge of a dough circle slightly, all around the perimeter.

Place 1 scant tablespoon of filling in the middle of the dough.

Fold the circle in half, enclosing the filling, and pinch the edges together firmly to seal, flattening and extending them slightly as you pinch them.

Fold and crimp the flattened edge over itself decoratively.

Bake empanadas until puffed and golden brown, about 20 minutes.

For glaze:

On a medium high flame, in a thick bottom pan, add sugar and star anise and keep them whisking until it becomes caramel. Gently pour the caramel sauce over Empanadas.

Serve them hot or cold.


Red Velvet Cake – Recipe

As I told you in my last post, due to my brand new stand mixer these days I’m total Ga-Ga on desserts. Since the day I first tasted it, I wanted to make a red velvet cake. I found so many recipes for the same, but all of them were made with red food color, which  I didn’t wanted to use. Few days back I got the solution and that was using beetroot paste to make it red. Ok, that was acceptable solution, now came the next obstacle, the cake must be egg less. Finally I came across a recipe by Aparna of My Diverse Kitchen. It was both egg less and with beetroot paste. So, yesterday I finally made my very first Red Velvet Cake, with Cream Cheese Frosting. It was the first cake that I ever made with frosting. So here how I made it….


1 1/4 cup All Purpose Flour (Maida)

1 1/4 cup Granulated Sugar

1 1/4 tbsp Cocoa Powder (or Drinking Chocolate)

1 1/2 tsp Baking Powder

1/4 tsp salt

1 Cup of Beet Puree (Peel and Boil two medium sized beetroot, Puree the boiled beets along with 4-5 tbsp water)

1/3 cup Oil (I used regular peanut oil)

Juice of 1 lemon


For Frosting

400 gms (1 packet) of Philadelphia cream cheese (At room temperature)

500 gms Heavy Cream (At room temperature)

1 cup Icing sugar

Red Velvet -2


  • Preheat the oven at 180 C.  and grease a 9″, spring bottom cake tin.
  • Mix together the flour, sugar, cocoa, baking powder and salt in a bowl till well mixed. Keep aside.
  • Put the pureed beets, oil and  lemon juice into another bowl and lightly whisk together till mixed well.
  • Pour this into the bowl with the dry ingredients and mix just enough to combine.
  • Once the batter is ready, pour it into the tin and bake it at 180C for 20-25 minutes, or till it passes the skewer test.
  • Let the cake cool down completely, meanwhile let’s make the frosting.
  • For frosting, chill the bowl and the whippers in refrigerator for some 20 mins.
  • Add Cream cheese, Heavy Cream and Icing Sugar in to the chilled bowl and whip on slow speed till it forms heavy peaks.
  • If cake is cooled down properly, cut it into two, horizontally.
  • Apply half of the frosting on the bottom half and cover it with the upper half.
  • Put the rest of the frosting on the top of the upper half and cover the entire cake with the frosting.
  • Put the cake into refrigerator for half an hour.
  • Serve chilled.

Mango Mousse

Few days back I’ve bought a new electric stand mixer. So these days I’m on dessert spree. Obviously, mango being in season,Mango Mousse is my one of the priorities. It’s a simple and yet yummy recipe.

So, let’s start with the ingredients:


400 gms. cream
1/2 cup powdered sugar
2 Ripe Mangoes (Preferably Alphonso)

Mango Mousse



  • Place the mixing ball and whippers in refrigerator for some 20 mins.
  • Peel mangoes and blend 1 1/2 of them into puree, keep 1/2 mango, chopped for the garnish.
  • Now add the cream and powdered sugar in the bowl.
  • Whip till soft peaks form. Taste and adjust the sugar if required.
  • Once it tastes perfect, whip again till it forms heavy peaks.
  • Add the mango puree and mix with very soft hand, using spatula.
  • transfer the mousse into the dessert bowl and let it chill for an hour or so.
  • while serving, garnish with chopped mangoes and serve.




Mango Souffle – Recipe

Few days back I had posted a nice pic of Mango Souffle here, on this blog. Today I am sharing recipe of that very Mango Souffle. I actually stumble upon this recipe from here, while I was trying to make Panna Cotta. But when I started making Panna Cotta I found out I don’t have any vessel that can resemble Ramekins, so I turned the very recipe into a souffle.

Let’s start with the ingredients:


300 ml cream
100 ml milk
100 gms Mango Pulp (Freshly Extracted)
80 gms sugar
2 tsp of gelatine powder
Chocolate Sauce as required




  • Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft. This process is called Blooming.
  • Put the cream, milk and sugar in a heavy pot and cook it on a slow fire until the mixture boils.
  • Add Mango Pulp and Mix well.
  • Now strain the excess water from the gelatine mixture and add it to the cream mixture.  Mix well until completely incorporated.
  • Pour the mixture into a dessert bowl and refrigerate for at least 3 hours.
  • While serving, scoop out the souffle using ice cream scoop and drizzle some chocolate sauce over the scoop and serve CHILLED!!

Two Minutes Instant Mug Cake (Recipe)

It happens all the time that as soon as you finish your dinner, you urge to have some dessert and you realize that there is nothing that can be taken as Dessert! Or sometimes it happens that you suddenly come up with something that calls a celebration, but you don’t have anything for the celebration. But now you will have something for such occasions, by simply using very few ingredients (most of which are usually there in our kitchen, all the time!), and just one mug, and that use less than 5 minutes! This is a great option when you have a surprise visit by your relative

So let’s start with ingredients:


2 tablespoons all purpose flour (maida)

1-1/2 teaspoons unsweetened cocoa powder

1-1/2 teaspoons sugar (adjust to taste)

2 teaspoons mini choco chips (add an extra teaspoon if you like)

1/4 teaspoon baking powder

a pinch of salt

2 tablespoons milk

1 tablespoon oil


  •  In a microwave safe mug add all the dry ingredients – flour, cocoa, sugar, baking powder, salt & choco chips, mix with a spoon and then add in the wet ingredients – milk n oil and stir well so that all ingredients are uniformly mixed and there are no lumps.
  • Place it in the microwave oven and microwave for 1 minute. Depending on the type of microwave used you may require to add another 5- 10 seconds to the bake time. Mine took exactly 1 min 10 seconds.
  • Let it cool down for a while and serve as it is or with whipped cream



  1. This is chocolate cake, you can make it of whatever flavor you want by simply replacing cocoa powder with flavor you want, and chocolate chips with fresh fruits.