Eggless Coca Cola Cake

Has the 1/3rd coca cola in the bottle ever bothered you? I am stuck with a few of them each time we order pizza. I dont drink fizzy drinks so the husband has to fend for himself, not that he minds it 🙂

I got such a lovely response from people for this cake that I had to post the recipe as soon as I could. Thank you generous people 🙂

So here it goes. You shall need (Makes one 7″-8″ cake)

1 cup… All purpose Flour/Maida

3/4 cup… Castor sugar (Fine grain white sugar will also do)

3 tbsp… Good quality cocoa

1 tsp… Baking soda

1 tsp… Baking powder

1/2 tsp… Salt

1/3 cup… Oil

1/3 cup… Unsalted butter (If you use salted butte then skip the salt mentioned in the recipe)

1/3 cup… Butter milk (In 1/3 cup milk, add 4-5 drops  of vinegar and let it stand for 5 min)

1 cup.. coca cola (Which is roughly about 1/3 of the 300 ml bottle)

To assemble:

Filling of your choice {I used the pillsbury white butter cream icing and tuti frutti}




  • Pre heat oven to 180C and line the cake mould with butter paper.
  • Sift all the baking powder, baking soda, salt, cocoa and all purpose flour.
  • Add sugar and whisk it in.
  • In a small pan,heat the oil and butter until the butter is melted. Cool it down for 5-7 min.
  • Make a well in the dry ingredients and add the oil-butter mix and butter milk.
  • At this point we only want to mix it slightly and dont want to make a dough.
  • Now add the coca cola and stir it all until well incorporated.
  • The batter shall be thin but that is what we are looking for.
  • Do not over mix and pour in the lined container.
  • Bake for 20-25 min or until a skewer inserted in the centre of the cake comes out clean.
  • The cake would have risen beautifully but shall sink a bit when it s cooling down.
  • The cake is extremely soft and moist so handle it carefully.
  • I layered the cake but then after doing that found it to be not such a good idea given that the cake is so soft.
  • You can put in a filling of your choice or just top it off with nutella and share with love.

coca cola cake coca cola cake 2




Pearl Onion Brown Rice Burrito #BM38

Oh Burritos save the dinners for me most of the time. They are my oh-My-God-what-do-I-made-today savers. Best part about them is that its one hand meal which makes flipping channels/clicking pictures easy 😛

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

4-5… Big chapatis

1 cup… Hung curd

2 tsp… oil

3/4 cup… cooked brown rice

1/4 cup… chopped pearl onions

2 tsp… chilly flakes

Salt to taste

1/2 cup… grated carrot

1 tsp… lemon juice

2 tsp… milk

Cheese spread (optional)


  • In a pan, heat oil.
  • Add the pearl onions and a little salt.
  • Cook until they are soft.
  • Now add the chilly flakes and rice.
  • Mix well and cook until everything is combined.
  • Bring it out of the pan and let it cool.
  • In the hung curd bowl, add the carrots, salt and lemon.
  • Add milk if needed, we need the consistency of a spread.
  • Lay the chapati on a flat surface, add cheese spread (if you like)
  • Now add a generous helping of rice and the hung curd dip.
  • Fold it and serve it with your favorite tv channel 🙂



Arancine: Daring Kitchen

When life throws you risotto, make Arancini!

Oh so well said 🙂 We as Indians love anything that is thrown in a deep fryer in a way, Arancini is a crisp rice ball with a gooey center and a sauce to die for.

So, I made Saffron Risotto for this Arancini. It is super duper easy to make and more more awesome to devour.

So what all do we need for this?

A portion of risotto of your choice {chilled}

Few tiny squares of mozzarella cheese

1/4 cup… All purpose flour

1/2 cup… Bread crumbs

1 egg (This is optional as I made a batch with egg and one without egg. If you are not using the egg, you may use few tbsp milk)

Oil to deep fry


  • Heat the oil in a pan.
  • Take 3 bowls and put the flour, bread crumbs and egg/milk respectively.
  • Take a table spoon and scoop out a ball from the cold risotto.
  • Place a cheese cube in the center and roll it well.
  • Put it in the flour first, then the milk/egg and finally bread crumbs.
  • Once all the balls are ready, put them in the oil to fry on a medium heat. Make sure the oil is not very hot else the crumbs shall turn black as soon as you put them in.
  • Once they are nice and brown, take them out and serve with the sauce of your choice.

photo 2

Sending this to:

at Gayathris cook spot

at Cuisini Delights

at Cook Click n Devour



Rose Truffles

I got a reallly wonderful exotic ingredients box on my last birthday 🙂 My fav girlfriends gave it to me. Since the anniversary was around the corner, I wanted to make use of them (With a heavy heart). I used the dried rose petals to make make these lovely truffles which then were topped on the cake. Slurrpppp.

You shall need:

200 gms… Dark chocolate

1 tbsp… Butter

150 gms… Heavy cream [I used amul]

1 tps… Rose water essence or 1/2 tsp Rose extract

1 tbsp or 15 gms… Rose petals

Almond Praline, Badam milk powder, hot chocolate with cinnamon powder and cocoa to roll them into.


  • Heat the cream and butter until they come to a simmer.
  • Pour the mix over chopped chocolate.
  • Let it stand for 5 min.
  • Stir the chocolate and cream  mix and mix gently until the chocolate is melted.
  • You might want to heat it in the microwave for very few seconds in case the chocolate is not melting.
  • Once the chocolate is melted completely, add the rose essence/extract and the petals.
  • Let the mix cool to room temp. and pop it in the fridge [cover with cling film] for atleast 3 hours.
  • After it comes out from the fridge, using a teaspoon, make small balls of the same size from the solidified ganache.
  • Be little quick as once you start rolling out the ganache, the chocolate shall start to melt.
  • Once all the mix is used and rolled, pop the tray in the fridge for 30 min.
  • Roll them in nuts, crazy mixes and serve with love.
Rose Truffles with Strawberries
Rose Truffles with Strawberries
Sacher torte topped with truffles and strawberries.
Sacher torte topped with truffles and strawberries.




Jujube Muffins

Every remember hiding something so well that you find it after weeks? I found 2- 200 gms pack of jujubes that I picked from God’s own country aka Munnar. They are so so so yumm that I hid them so that we wont be able to eat them. 😛

With this hidden treasure I decided to upscale the humble vanilla muffins.

You shall need:

1 cup.. All purpose Flour

2/3 cup… Sugar [Granular-white]

1 tsp.. Baking powder

1/3 cup… Vegetable oil [flavorless]

a pinch of salt

1.5 tsp… Vanilla essence

1/2 cup… Butter milk

1.. large egg

1/2 cup+few tbsp more… Jujubes [I used mixed color ones]


  • In one bowl, sift the dry ingredients except the sugar and jujubes.
  • Add sugar to it and mix with a whisk. Make a pool in the middle.
  • In a smaller bowl, mix the wet ingredients.
  • Pour in the middle of the dry.
  • Mix with a whisk until just combined.
  • Fold in the jujubes.
  • Put them upto 3/4 of the liner in a muffin tray. Put a few jujubes on top.
  • Bake in a preheated oven at 180C for 25 min or until they are springy to touch.
  • They shall not rise as much and dont get scared to see the sugar off the jujube melting in the batter.

jujube cupcakes


Nupur’s Whats with my cuppa

My Bowl of Snack

Brain child of Valli.


Left over Khichdi Muffins

I somehow can never make “LESS” khichdi 😦 There is forever a box of that in the fridge. To give it a twist I decided to make this muffin. Low on oil/butter and packed with veggies. This post is a part of Blogging marathon 29 where theme for the week 1 is cooling with colors. Today the color is YELLOW

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29

You shall need [Makes about 12 muffins]

1.5 cup… Left over khichdi [Take out the whole spices and red chillies if any]

1/3 cup… Diced Paneer

1 cup… Shredded/diced veggies of your choice

1 tbsp…Oregano

1/5 tsp… Baking powder

1/2 cup.. . Rawa/semolina

3-4 tbsp… Olive oil

Some tbs milk

Butter to line the muffin/mould

Salt and pepper to season


  • Super simple, dunk everything in a bowl.
  • Mix mix mix.
  • We want a reasonably chunky consistency.
  • But make sure all ingredients are mixed well, we dont want dry rava hanging around somewhere.
  • Pre heat oven to 180C and bake it for  2o min on lower rod and last 7-8 min on top as well.
  • Serve warm with chai 🙂

khichdi muffin


Tacu Tacu

This Peruvian delight is a catch I tell you. These are basically rice and lentil cakes. Did I hear leaft overs, yes left overs can be very well used for this one. 🙂

This recipe is a part of BM#28. Check out other participants here in the Blogging Marathon page.

You shall need: [Makes about 4 medium sized cakes]

1/2 cup… Boiled rice

1/3 cup… Cooked lentil of your choice. [I used whole masoor dal]

1 Small… Onion [chopped finely]

1 tbsp… Oil

Salt and pepper

Few tbsp of rice flour

Oil for shallow frying


  • In a pan, heat oil. Add onion and saute.
  • Now add the lentils and let the water evaporate.
  • Adjust seasoning if needed.
  • Mix this lentil and onion mixture to the rice.
  • Add rice flour a tbsp at a time.
  • We dont want to add too much of it and make it floury.
  • Add only so much that the dal and rice combine well.
  • Now take about a ladle-ful of the mix and put it on a pan which was pre heated with oil for shallow frying.
  • Let it cook until crisp on one side and flip to cook the other side.
  • Serve with salad and main dish of your choice.

tacu tacu


This dish is specially for Pavani’s event- 5 ingredient fix, which she is hosting this month in Srivalli’s Kid’s Delight event.She has given salt/sugar, chilli powder/pepper powder, oil/butter as freebies and this dish which uses very few ingredients seems apt for her event

Burritos with Spiced rice and salsa

Burrito is a flour tortilla/flat bread which is stuffed with filling of your choice and wrapped. The work burrito actually means Donkey in spanish. Which could imply a flat bread that carries all that is stuffed in it 🙂

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Week- 3

Theme- Seasonal

Dish for Day – Burrito

Seasonal Produce- Peas

You shall need: [Makes 4 rolls]

2/3 cup… Rice [Boiled]

1/2 cup… Boiled peas

1.. Medium size onion [Chopped finely]

1 tbsp… Butter

Salt and paprika powder

4.. Whole wheat chapatis [Large ones]

1 cup… Mango Cucumber salsa

handful of chips

toothpicks to secure the roll if needed


  • In a wok, heat the butter.
  • Add the onions and cook until nice and light brown.
  • Add the rice, salt and pepper and toss it.
  • Now add the peas.
  • Check for the seasoning.
  • On the chapati, place the rice in the center in a straight line.
  • Put some salsa on it.
  • Break chips and put it on top of the salsa.
  • Roll the chapati/tortilla and secure with toothpicks if needed. Repeat for others.
  • Serve with a drink of your choice.

wrap1 wrap2


Crispy Baigan Bhaja with Mango Rice

Oh one of the days when I don’t have the pati around And I have just few things in the fridge.

  • Left over rice
  • Half a Kachha aam
  • 2-3 small eggplants

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Theme- Occasions

Occasion for Day 4- Solitary Dinner

you shall need [Feeds 1]

For the Bhaja-

1 cup… Boiled rice

3…. Small eggplants or 1 medium size eggplant [Wash and cut in rounds]

1.5 tsp … salt

1 tsp… Red chilly

1 tsp… Turmeric powder

1/2 cup… Rice flour

mustard oil to shallow fry

For rice-

1/2… Mango [Washed, peeled and sliced thin]

1 tbsp… Vegetable oil

1/2 tsp… Mustard seeds

Salt and pinch of turmeric


  • In a bowl, add the brinjal rounds, salt, red chilly powder and turmeric powder.
  • Coat the brinjals properly and keep it for 10 min.
  • In a pan, heat mustard oil till it smokes, reduce the heat to medium.
  • Put the rice flour in a plate and coat the brinjals with it lightly. Remove the excess.
  • Lower them one by one in the pan.
  • Cook on each side for 3-4 min or until nice and cooked.
  • Once done, remove on a paper towel.
  • In another pan, heat vegetable oil.
  • Add mustard seeds and let them splutter.
  • Add the salt and turmeric and red chilly powder.
  • Add the mango pieces and the rice.
  • Mix them well.
  • Serve rice on the plate and put the brinjals on and around it.
  • Serve hot.



Bulgar wheat and Spinach cutlets

Oh this experiment worked so well. Lip smacking delight this one is.

This recipe is part of the 30 day Blogging Marathon  and AtoZ blogging for this month. Check out other participants here in the Blogging Marathon page.

Theme- Occasions

Occasion for Day 4- Party with friends who want finger food while watching the match

You shall need- [makes about 15-20 depending on the size]

3/4 cup… Broken wheat [Washed]

1 cup.. Spinach leaves [Washed and shredded thin]

1/2 cup… Paneer [Crumbled]

Salt and chaat masala to taste

Green chillies [Finely chopped] if you like

2 tbsp.. Maida

1/2 cup… Sesame Seeds [i used black ones]


Oil for shallow frying


  • In a pan, put the broken wheat and twice the water.
  • Let it cook properly. Make sure once it is done no water is left in the wheat.
  • Let it cool down to room temperature.
  • To this, add the paneer and spinach leaves.
  • Add the Salt and chaat masala also green chillies if you like.
  • The moisture of paneer and bulgar/wheat must be enough to shape the mixture into small patties.
  • In a shallow dish, mix maida with about 5 tbsp water.
  • In another dish spread the sesame seeds.
  • Take the patty and dip it in the maida mixture.
  • Now roll some sesame seeds on it.
  • Shallow fry it until nice and golden.


Optionally you may use beaten egg with some maida in place of plain maida and water.