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Tuesday, November 12, 2013

Bread Pizza

Posting on behalf of a non-blogger to link up with my ongoing event 'Bachelor Cooking' :)

Participant Name: Megha Sharma

Recipe Name: Bread Pizza

Everyone loves pizza but it took some time to make it at home . if you want to eat pizza in less than 30 mins then try this "Bread Pizza" . It tastes even better than Pizza and those who dnt have oven can make it on tawa also. I love to make it on tawa . Now its your turn. Give it a try. 


For Bread--

2-3 slices of bread
1 Cup pizza Sauce.
1 Cup shredded cheese (Pizza cheese or grated cottage cheese both works equally good )
10-12 Jalapeno pepper 
10-12 Black Olives 
Salt (as per taste)
Chat masala (as per taste)
Red chilly powder (as per taste) 
Black Pepper powder (as per taste) 


1. Take a bread slice and toast it little.
2. Apply pizza sauce on it.
3. Now put one pinch of salt chat masala  red chilly powder and black pepper powder on it.
4. Place black olives and Jalapeno pepper on the bread slice.
5. Cover it with shredded cheese.
6. Now put it on tawa and toast it for 3-4 min.
7. Press the stuffing gently
8.Now carefully flip the bread slice (upside down)
9. The side of bread having stuffing is now on the tawa (Don't worry the stuffing will not come out) 
10 Let it grill for 2 minutes
11.Turn off the flame and bring the toast to the plate
12. Hot bread Pizza ready in 10 minutes.



I use all my left over cooked vegetables to make this bread pizza. Panner bhurji is the best one to make this recipe


* If you want you can apply some oil on the sides of the bread it helps in making it more crispy.

* You can use any vegetables of your choice.

* If you want to make it in Oven then Pre-heat the oven on 350 f . Grease your cookie sheet a little . place the bread slices on it and cook for 10-12 minutes.In this case no need to toast the bread first on tawa.

* This recipe gives you the taste like a grilled one.Ready in 10  minutes. Every one in your home will love it.
* Just don't worry about if you flip the toast your stuffing will come out . it will not come out . It is  a fun        making this toast :) 

Linking this entry to Shruti's Bachelor Cooking Event :) 

Masala Bhindi

Posting on behalf of a non-blogger to link up with my ongoing event 'Bachelor Cooking' :)

Participant Name: Megha Sharma

Recipe Name: Masala Bhindi

This is a very tasty yummy dish which you can eat as a side dish or main dish with rice or roti. This dish took less than 30 min to cook .


Bhindi (2lbs) (qty u like to make)
2-3 Green Chilies
Salt ( As per taste )
Chat masala 1/2 tbs
Aam chur Powder 1 tbs
Red Chili Powder 1tsp
Garam Masala 1 tsp
Turmeric Powder 1 tsp
Coriander Powder 1 tsp


1. Wash the Bhindis and dry them with kitchen towel.
2. Cut the top and tail of the bhindi (Okra).
3. Make a horizontal cut(length wise) cut in bhindi (don't cut in 2 halves, just make a cut in center).
4. Now heat the oil in a pan and fry bhindis in it for 5-6 min on medium flame.
5. Now add all the above mentioned dry ingredients and mix them well.
6. Cover the pan and let it cook for other 5-7 mins on the medium flame.
7.Turn the bhindis very gently and cook again for 2-3 minutes.
8.Take off the lid and cook the bhindis for other 2 min
9.Your Masaa bhindi is ready to eat .

*This Bhindi is Recipe is very easy to cook and delicious in taste. If you want you can cook the masala separately first then stuff the masala in the bhindis and cook them in the same manner mentioned above.

* The another way to cook this recipe is you can make them in the same manner you cook "Stuffed masala baigan". That is mix all the dry ingredients in a palte .Then stuff the dry masala in each bhindi and fry them in the same manner .

Linking this entry to Shruti's Bachelor Cooking Event :) 

Friday, October 11, 2013

Healthy Bean Salad

Posting on behalf of a non-blogger to link up with my ongoing event 'Bachelor Cooking' :)

Participant Name: Megha Sharma

Recipe Name: Healthy Bean Salad

Recipe Description: 

Bean Salad is good recipe for breakfast and for snack also. This salad is rich in Fiber minerals . less calories and fat. time for cooking is less than 30 mins.


1/2 cup White Chickpeas
1/2 Cup Red Kidney Beans
1/2 Cup Black Eyed Beans
1/4 Cup Onion (chopped)
1/4 Cup Tomato (Chopped)
2-3 Tbs Cilantro
2 Green Chilies (Chopped)
Black Olives (optional)
Jalapeno (optional)
Salt 1tbs (as per taste)
Red Chilli powder 1 tsp (as per taste)
Black Pepper powder 1/2 tsp
Lemon juice 2 tbs

Steps to follow:

1. wash and soak White Chickpeas,red kidney beans. black eyed beans in hot water for 20 mins*
2. pressure cook all of them for 4-5 whistles. Some times it took more time depends on the type .
3. After all the pressure released open the cooker and take out all the beans
4. Let them cool for 5-10 mins
5. Now mix onion . tomato and mix them
6. Now add all the dry Ingredients and mix them
7. Add olives, jalapeno and cilantro
8. Add lemon juice
9. Give a final mix

Healthy yummy recipe for b'fast or snack ready in less than 30 mins.

* One can use canned beans also. In this case start from no. 5 to make the recipe you can add red green and yellow bell pepper also more taste and crunchy flavor. This recipe is good source of Vitamin and mineral less in calories and high in Fiber.

Linking this entry to Shruti's Bachelor Cooking Event :) 

Creamy Quick Sandwich

Posting on behalf of a non-blogger to link up with my ongoing event 'Bachelor Cooking' :)

Participant Name: Megha Sharma
Recipe Name: Yummy Creamy 5 minute sandwich

Recipe Description:  

A delicious healthy breakfast or snack made with whole wheat bread which is high in fiber with the flavour of cream or cheese is ready in 5minutes.


4 slices of  Bread (i like brown bread)
Heavy Whipping Cream or (Malai)
1 Small Onion (Chopped)
1 Small Tomato (Chopped)
Cilantro 2-3 tbs
Salt as per taste
Red Chilli pwder 1/2 tsp or as per taste
1 tsp Chaat Maasala      (optional)
1 tbs oil

Steps to follow:

1.Take a bowl add heavy cream in it and mix it gently.It wil become little thick
2. Now add all the dry ingredients in it and mix it gently .
3. Add onions and tomato in it and give it a mix.
4.Now at last add cilantro and mix it well.
5.Leave the mixture for 5 minutes .
6.Take 1 slice of bread and toast it little 
7. Put 1-2 tbs of mixture on it .
8. cover it with other slice.
9. repeat the same process for rest of the slices.
10 Heat a pan or tawa or toaster.
11. Add little oil on both side of slices and toast it from both sides.
12.cut in half
13. serve it hot with tomato sauce.

Linking this recipe to Shruti’s ‘Bachelor Cooking’ Event :)

Wednesday, October 9, 2013

Eggless Chocochips Cookies

Cookies… Cookies… Cookies… I enjoy being in my kitchen the most while making/after baking chocolate flavored cookies! And munching those freshly baked cookies serves to be the best goodies ever :)
I know I always stay loaded with 100s of topics ;) And to release that load, I definitely have to have special tea-sessions with friends/foodies!!! I used to bug my sister-in-laws back in India but here, mostly I get to trap hubby only… ;)
Just a fistful of chocolate chips was left in a pack, and thought of making something for a special tea-time, as I had to talk with hubby about my phone call with a dear friend – Shalvi :) Started making ‘Chocolate Chips Cookies’ @ around 4:30 pm n hubby arrived @ 5:15 pm… And I starteddddd my radio……

Wednesday, September 25, 2013


Posting on behalf of a non-blogger to link up with my ongoing event 'Sweet Celebration' :)

PARTICIPANT NAME: Thangalakshmi Maharajan


I am from South Tamil Nadu and we have many traditional sweet recipes (Inippu) that have been passed down generations. One such is somaas which has a stuffing that isn’t so sweet and also it keeps well in shelves for a good time period.


For Outer Layer:

All purpose flour/Maida-1cup
Ghee -1tsp
Salt-1/2 tsp
Water-1/4-1/2 cup

For Stuffing:

Grated Fresh Coconut-1/4 cup
Ghee-1 tsp
Roasted gram/Buna channa-1/2 cup 
Sugar-1/3-1/2 cup
Cardamom-5 pods 
Oil-For deep frying


1.Take a mixing bowl add  the ingredients given  for the outer layer except water and mix them well with the tip of your fingers.
2. Then add the water slowly and knead the dough to a pliable mass. Let the dough be thick so add water carefully
3. Knead the dough for further 5-10 mins and rest the dough for at least 1 hour in a covered bowl.
4. Now for the stuffing add ghee to a hot pan, add the coconut and fry until they are golden brown. Remove them from the pan and allow it to cool.
5. Now add roasted gram, sugar and cardamom pods to a mixer jar and grind them to a coarse powder.
6. Mix the coarse powder and fried coconut keep aside.
7. Divide the dough into a small lemon sized balls and rolling them in to a circle.
8. Now spoon the filling across the diameter of the circle 
9. Now slowly take one side of the circle and stick to the other side by pressing the ends with a little water in your hands.
10. Prepare the rest of the dough in the same way.
11. Take a heavy bottomed pan and pour the oil needed for deep frying. Let the oil become really hot.
12. Now drop 1or 2 somaas ‘carefully into the oil. It will soon puff up on one side. Then turn them to the other side and fry them until they are golden.
13. Remove them from oil and place them on tissues to absorb excess oil.
14. Once they are cool store them in a clean, dry, airtight container.
15. Serve with sugar sprinklings on top.


*Resting time is very important for the dough to soften.
*Add water carefully as the dough must be a little hard. So do not add excess water.
*You can also add desiccated coconut. Stuffing with coconut will stay good for 3-4 days. Stuffing without coconut can be stored for 10 days.
*Add sugar according to your taste.
*You can also grind the stuffing to a fine powder. The coarse powder will give a great texture. I added some black sesame seeds to the stuffing for texture.
*Roll the dough as thin as you can which ensures the crispiness of the outer layer.
*The oil must be really hot for even frying and also see to that you remove them when they are golden brown as they tend to get easily burnt.
*Stick the ends of the dough properly otherwise they will leak all the stuffing when dropped in oil.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)

Banana Ring Rolls

Posting on behalf of a non-blogger to link up with my ongoing event 'Sweet Celebration' :)

PARTICIPANT NAME: ANU ASHIN (From: Kitchen Snippets-For the love of Cooking)



2 no. Ripe bananas
1/4 cup Grated coconut
1/4 tsp Cardamom powder
3 tbsp Sugar

4-5 tbsp Ghee/Oil


  1. Peel bananas and cut them into long slices with medium thickness.Heat oil/ghee in a pan and shallow fry the slices on both sides.Keep aside.
  2. In the same ghee/oil add grated coconut ,cardamom and sugar and stir well till coconut starts to change colour.Remove from stove.
  3. Place one banana slice on a flat surface and put some coconut mixture along the slice.Then roll the slice carefully and fix it using a toothpick.Repeat the same with all the slices.
  4. Serve as an evening snack!

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)

Monday, September 23, 2013

Unique Brownie

Posting on behalf of a non-blogger to link up with my ongoing event 'Sweet Celebration' :)


Most of people like chocolates…. Chocolate flavoured dishes. I am one of them. I can say that I m a big fan of choclolates or addicted of chocolates. In a day I have to eat chocolate or chocolate flavoured dish. 
Often I used to make cakes n brownies of chocolate flavoured. Specially brownie. I love it. very yummiiee… creamy… chocolaty…. Hot brownie… Bt it takes good time to cook n also its pre-preparation. As I can’t wait for long time to eat this delicious dish , I find a trick to prepare this delicious dish more faster and easy. 

9 Pieces bourn-bourn cream biscuits
9 Pieces hide ‘n’ seek biscuits
6 Pieces merry biscuits
3 tbl spoons sugar powder
4 tbl spoons drinking chocolate powder
1 tbl spoon cocoa powder
1/2  tspn baking soda
1/2 cup milk
1/2 cup malai
Chocolate sauce

  1. First in a bowl mix trio (bourn-bourn, hide ‘n’ seek, merry) bisuits in a small pieces form and mix it well.
  2. After it add sugar powder, drinking chocolate, cocoa powder and mix it.
  3. Than add milk and malai and mix it by blender for 10 to 15 minutes till it becomes smooth and creamy.
  4. Add baking soda in mixture and blend it for 2 mins.
  5. Take  a microwave proof pan n grice it by butter.
  6. Add the mixture in it and garnish it with roasted walnut n cashew.
  7. put it for 4 mins in pre-heated microwave.
  8. After take it out put it in a fridger for 5 mins to set and its ready to serve.

Note : We can serve it with choco or vanilla ice-cream with chocolate sauce and can make the moments and parties more special with this special dessert.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)

Wednesday, September 18, 2013

Event Announcement: Bachelor Cooking

Bachelor Cooking
  • Bread
  • Mushrooms
  • Eggs
  • Pasta
  • Beans/Lentils
  • Potatoes
  • Tomatoes
  • Onions
  • Garlic
  • Cauliflower
  • Wheat Flour
  • Besan
  • Basic Spices
  • Oil/Butter/Ghee
  1. You must add a link to announcement page - 'Bachelor Cooking' event by SJ in your recipe. Usage of logo is mandatory as it helps spread a word.
  2. Only recipes with ingredients listed above is valid. Also, it should be quick and easy for students/bachelors to cook.
  3. Dishes can range from appetizers, soups, salads, mains, sides… Everything except desserts! If you’ve got some sweet entries, link up with Sweet Celebration with a giveaway.
  4. One must like my facebook page and subscribe me via email for valid entries.
  5. Any number of fresh entries are welcome. Max 3 archived entries are allowed.
  6. Non-Bloggers may send their entries on with contestant name, recipe name, cooking time, ingredients, method and picture of the dish.
Start linking your entries for ‘Bachelor Cooking’ series HERE OR @ COOKING WITH SJ

Drop a comment to this post once you link your recipes which will help me verify them.

Wednesday, September 4, 2013

Carrot Fruits 'n' Nuts Cake

Posting on behalf of a non-blogger to link up with my ongoing event 'Sweet Celebration' :)


RECIPE NAME: Carrot Fruits 'n' Nuts Cake


1. cup*   All purpose flour
1 cup Whole wheat flour (atta)  
2 cup sugar 
2 tsp  baking powder 
2 tsp Vanilla essence
2 tsp ground spice(cinnamon,clove,nutmeg,cardamom) 
1/2 tsp salt 
4 eggs 
1 1/2 cups vegetable oil 
2 cups grated carrots 
1 1/2 cups chopped nuts(cashew nut,almonds)
1 cup dried fruits

* 1 cup=16 Tbsp


- Preheat the oven to 180 C . Lightly grease and flour a  cake pan.
- In a large bowl, combine the dry ingredients flours, salt, spices and Baking powder.
- In a large mixing bowl beat together eggs and sugar till fluffy .
- Add in vanilla essence and mix .
- Next add in  oil .
- Slowly add dry ingredients and blend together well with out lumps.
- Add carrots, fruits and nuts.
- Pour into cake pan and bake for 35-45 minutes. Check after the first 35 minutes, to see if a skewer inserted into the centre of the cake comes out clean. If not, continue to cook, checking every 5 minutes.
- Remove cake from oven when done and cool.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)

Upside Down Apple-Cinnamon Cake

Posting on behalf of a non-blogger to link up with my ongoing event 'Sweet Celebration' :)


RECIPE NAME: Upside Down Apple Cinnamon Cake



4 Tbsp unsalted butter
1/2 cup  sugar ( for caramelization)
2.5 medium apples-Peeled ,cored and cut to wedge shape
1/4 tsp Cinnamon powder
1/4 tsp nutmeg powder


6 Tbsp unsalted butter(room temperature)
1 cup Sugar
2 Eggs
1 tsp Vanilla essence
1 cup flour
3 Tbsp cornflour
1 tsp Baking powder
1/2 tsp salt
1/2 cup milk
1 apple peeled ,cored and diced


- Preheat oven to 180 C. Line a cake pan with butter.

For Topping

- In a sauce pan melt 4 Tbsp butter .
- Add 1/2 cup sugar and cook till sugar melt to light golden brown.
- Add cinnamon and nutmeg powder.
- In to sugar syrup add apple wedges and cook on medium heat for 10 to 15 minutes.Stir occasionally to avoid burning of sugar.
- Cook the apples in butter sugar solution till apples release juice.
- Pour this mixture into the greased cake pan and arrange.

For Cake batter

- Mix together the flour,corn flour, salt, and baking powder in a small bowl and set aside.
- In a bowl beat 6 Tbsp butter and 1 cup sugar until light and fluffy.
- Mix in the eggs and vanilla essence.Beat until well blended.
- Mix the dry ingredients alternating with milk in to the creamed mixture until combined.Dont over beat.
- Gently stir in the chopped apple in batter.

- Pour batter in to the cake pan lined with apple and sugar syrup.
- Bake the cake for around 40 minutes or until golden brown.
- Leave the baked cake to cool for 5  minutes and then invert the cake to serving plate.
- Do not allow cake to leave in cake pan to cool as it will let the caramel to stick to base of cake pan.
- Serve warm with a scoop of Vanilla Ice Cream.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)

Sunday, September 1, 2013

Black Forest Cake

Posting on behalf of MY GUEST-WRITER to link up with my ongoing event 'Sweet Celebration' :)


RECIPE NAME: Black Forest Cake with Chocolate Leaves


1 Chocolate Cake (as above) or 1 Devils Food Cake (your choice) Slit into 3 layers.
2 x 425 grams PITTED black cherries.  
2 tablespoons arrowroot/corn flour
Drain and reserve the cherries and juice/liquid separately.  Of these keep at least 8 cherries aside and let them drain on a kitchen towel so as to remove as much juice as possible.
Take the liquid/juice in a saucepan and heat it gently. Mix the corn flour/arrowroot with two tablespoons of the juice and return it to the pan.  Do not let it boil but let it heat gently and add the cherries back to the pan.  
Once you have a thickened saucy cherry sauce take it off the heat and let it cool.
You can do this a day ahead of time and keep it in the fridge.
2 x 300 ml cartons whipping cream
4 tablespoons icing sugar
Whip the cream and sugar together till soft peaks form
¼ Cup of Kirsch or White Rum

Chocolate Leaves: 

12 or more Leaves from Roses or any Leaves that have a well defined shape and veins.  Clean with a damp cotton cloth and pat dry making sure they do not have any moisture clinging to them.
1 bar of 70% Dark Chocolate grated.  
1 Packet Chocolate Hail.  If you can not source Chocolate Hail then use grated Chocolate instead.  1 Chocolate should be enough.

Method for the Leaves:

- Place a sheet of baking paper or any waxed paper on a flat surface.  Separate the leaves and place them in a bowl.  
- Keep a very small spatula or a butter knife handy.
- Melt half the grated chocolate on a double boiler and once it is nice and glossy smooth remove from the boiler and wipe the bottom to ensure no water gets in.  Add the other half of the Chocolate and continue stirring.  This is known as tempering the chocolate and it helps the chocolate set well. The result should be a smooth and glossy chocolate sauce.
- Carefully “paint” the back of each leaf with this Chocolate.  You can even use your fingers if you find it difficult to use a knife or brush.

Place each leaf carefully on the baking sheet, Chocolate side up.  Once you have finished all the leaves you need to do put the baking sheet with the leaves in the fridge and leave for 20 minutes.  Remove from the fridge and carefully peel of the leaf and you will be left with perfect Chocolate Leaves.  Believe me, it sounds more fiddly than it is!!  These can then be stored in an air tight container and kept in a cool place for later use. The rest of the chocolate can be grated and used to decorate the sides.


Place the Bottom layer of the cake on the serving platter and bruh with a third of the Kirsch, top with a layer of cream and half the cherry sauce.  Repeat with the middle layer.  Now place the final layer of the cake and brush with the remaining third of the Kirsch.  Cover the top and sides with cream and decorate with the cherries and chocolate leaves on top and the chocolate hail or grated chocolate on the sides.

Serve and Enjoy!!!

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)

Dolly on a Hat

Posting on behalf of MY GUEST-WRITER to link up with my ongoing event 'Sweet Celebration' :)


RECIPE NAME: Dolly on a Hat

For this pretty lady I used two Chocolate Cakes.  One made exactly as above and another made in a deep pudding basin.  If you do not have a pudding basin, you can easily use any bowl shaped vessel that is a) deep enough to hold the batter at two-thirds full, so as not to over-spill its edges and b) Ovenproof, it would be disastrous to try and bake in a pan that was unsuited to being in an oven!

To put it together I used Chocolate Ganache.  When I initially heard the term Ganache, I was quite intimidated but now I know that it is just a fancy term for melted chocolate mixed with cream to a nice spreadable consistency.  Here I used three large bars of dark chocolate and about 200mls. of fresh cooking cream.  To make the Ganache, break the chocolate into small pieces and put it in a heatproof bowl. You can then microwave it in short bursts of 1 minute each or hold it over a pan of hot simmering water and stir till it is soft and gooey.  Remove it from the heat and wipe the outside with a towel.  Take care DO NOT let any water into the Chocolate, because the Chocolate will seize up and you will not be able to use it!  Once you have removed the chocolate you can whisk in the cream till you have a desired nice chocolate cream that is easy to spread.  If at this stage you feel it thickening too much just return it to the simmering pot and stir it again or give it a 30 second burst in the Microwave.

Just spread the Ganache over the cakes and sandwich them.  Decorate with multicolored sugar strands, silver balls and sugar flowers and of course top with a pretty little Dolly.

This particular version of the cake has had many Avatars, it has transformed into A Dinosaur, A Farm with A Sheep and Pig, A Cat and lately it was a Graveyard.  It happily changes its persona to suit the occasion or the Birthday Boy or Girl’s preference.  Very versatile indeed.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)

Saturday, August 31, 2013

Moong Dal Halwa

Posting on behalf of a non-blogger to link up with my ongoing event 'Sweet Celebration' :)

PARTICIPANT NAME: Debashree Dewan from FoodGasm

RECIPE NAME: Moong Dal Halwa


1 cup moong dal (Green Gram)
1 cup mawa or khoya
250 grams sugar made into a syrup
1/2 tsp cardamom powder
Chopped almonds, pistachios, cashew nuts and raisins
7-8 full tbsp ghee


- Soak moong dal overnight or for 4-5 hours. Grind it with very little water after draining the water to make a thick paste.

- In a deep pan, boil water and add sugar. Make a syrup and keep it aside.

- Heat ghee in a non-stick pan and add the moong dal paste. Stir the paste in medium flame till the colour turns golden brown. Generally, moong dal takes 30-45 minutes to cook. See that the ghee layer is visible to avoid it from sticking in the pan. Add mawa or khoya and mix it with the paste well. Stir non-stop for 20-30 minutes. Let the colour turn golden brown. 
- After the mixture becomes golden brown, add sugar syrup and mix well. Sprinkle chopped nuts, raisins and cardamom powder to garnish. Serve it hot with a dollop of cream.


You can also add saffron to get a rich yellow colour. For that soak a few saffron strands in a cup of little milk and keep it aside. Add it to the halwa and mix well.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)

Creme Caramel

Posting on behalf of a non-blogger to link up with my ongoing event 'Sweet Celebration' :)

PARTICIPANT NAME: Debashree Dewan from Foodgasm

RECIPE NAME: Creme Caramel


4 large eggs
2 cups milk (I used full-fat)
1/2 cup caster sugar
1/2 cup milk powder
1/2 teaspoon Vanilla essence
2 and a half teaspoon sugar for the caramel


- Take 3 tablespoons of water in a round baking pan with 2 and a half teaspoon sugar and caramelize it. Spread it around before it hardens. Keep aside.

- In a bowl, whisk the eggs well. Now add the milk,milk powder, sugar, and vanilla essence into this mix and whisk well. Pour this mix in the baking pan over the caramel. Steam this mixture in a steamer for 15 minutes. 

- Let the mix now cool down. Cover the pan with foil and refrigerate for at least 4 hours. When serving, place a plate onto the pan and turn both upside down to unmould the crème caramel onto the dish. Serve immediately! 

Tip: Ensure that the dish you flip the creme caramel onto is big enough and has a rim to prevent a mess!

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)

Caramelized Apples

Posting on behalf of a non-blogger to link up with my ongoing event 'Sweet Celebration' :)

PARTICIPANT NAME: Debashree Dewan from Foodgasm

RECIPE NAME: Caramelized Apples


1. 2 medium sized apples cut into cubes. (You can also keep them as slices)
2. 10 gram butter
3. 3/4 cup granulated sugar
4. 1/2 tsp cinnamon powder
5. 1 cup apple juice


- Heat a pan with the butter and add the sugar. DO NOT BURN the sugar. It is the key to a good plate of caramelized apples. 
- Now when the sugar starts to brown, add the apples and cinnamon powder. 
- Mix well and add the apple juice. 
- Let it reduce and when you get a sticky gooey consistency, your caramelized apples are ready!
- Serve with a big scoop of ice-cream.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)

Friday, August 30, 2013

My 1st Food-Event - "Sweet Celebration"

Hello Foodies,
As you know, I am celebrating a 3rd blog-anniversary this month on my new cooking space :) Feeling so happy!!! Expecting to continue this lovely rapport I share with all of you :) Celebration time starts now…
Explore all new elements during this month of celebration i.e. Guest-Posts, Quick Series, Food-Photography, Useful articles n much more! And yes, here is my 1st food-event – Sweet Celebration :) Any sort of sweet dishes are welcomed i.e. Cakes ‘n’ Bakes, Authentic Indian Sweets, International Sweet Delicacies etc.!!! Note that eggs are allowed in baking.

Wait wait wait… I didn't finish that sentence! It’s my 1st food-event with a super-sweet cook-book as a giveaway :)
- Event runs from 1st September to 30 September.
- Bloggers & Non bloggers can participate in ‘Sweet Celebration’.
- Participants have to subscribe via email and like my page on facebook to continue your participation.
- N no. of entries – new or archived, linked back with this event announcement page will be considered valid.

Copy this text with image:
Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)
Sweet Celebration
And paste it below your recipe!
- Use of logo is compulsory as it helps spread the word.
- Non-bloggers can send their entries on in following format:

Participant Name:
Recipe Name:

And yes, don’t forget to attach a food-image in email.
Entries that do not follow all the rules specified above will be DELETED.
A winner will be selected by me using in 1st week of October. Winner of this event must have an address of India to receive a giveaway!
What are you waiting for??? Check out the link below and start linking your sweet dishes right from tomorrow morning :) 

'Sweet Celebration' with a Giveaway on Cooking with SJ

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