Tuesday, 19 May 2020

It is so good to be BACK

Like a typical script writer looking for perfection, I type, delete, retype and delete again! 

That's what happens when you are writing after ages. By writing, I mean the traditional long form writing, not Facebook posts ( I actually met someone at an event once who said he too is a blogger. When I asked for his blog address, he said "Oh I blog on Facebook!!! Lol!)

There is so much to write and I don't know where to begin. 

Thanks to the lockdown, my mind which had been tuned to work like a pendulum, yearned for some solace from the soul. The good old friend blogging was terribly missed.

I began blogging with so much zing sometime in 2012 while pursuing MBA. Not a day went by when I didn't check my blog multiple times a day and posted almost daily. 

I can relate this to the relationship between two lovers. They meet, they click. Then passion takes over in such a big way that they are inseparable. As time passes, the passionate flames do get subsided to some extent. But not love. Whether times are good or bad, it is each other the lovers look forward to for sharing their feelings. And time spent becomes an irrelevant factor. 

Such is relationship between me and my blog. 

I had never ever imagined a day would come when my posting frequency would drop down to 2 posts a year (2019). 

But, being a working mom changes everything beyond one's imagination. 

However, I am glad I returned before an year. As they say "subah ka bhoola shaam ko waapis aa gaya!)

I remember when my blogging frequency dropped due to motherhood, I would often complain to Mr. Hubby that all these blogging ideas accumulating in my mind are choking me and I need time to vent it out on my blog. He would smile and say "it is better to have ideas even if you cant blog than having no ideas at all!"

Then one day, the ideas too died. 

I forgot that I was once a blogger. When people asked me about my blog, I would give a shy smile and make excuses or in better words, try to justify my absence. People understood and slowly they too stopped asking.

Then few days ago, my niece messaged me that she is starting a blog and wanted me to review and give my feedback. The fact that she had been in so much awe of my blogging and considered me her inspiration jolted the blogger inside me and I decided to blog again.

It wasn't easy due to a plethora of things in my to do list everyday. 

But the sheer thought of blogging again did something great to me. 

The ideas came back to my mind. I would be feeding the kids and my mind would say "yay we can blog about this and that and yap yap yap!"

Finally when the bucket began to overflow I decided to open my Macbook which had not seen light of the day since 7-8 months. 

And it is so good to be back. Like hugging my bestie after ages. 

Hope to be regular with blogging now on...for nothing should come between us and our me time!a

Sunday, 2 June 2019

Easy Eggless Ragi Biscuits

Getting Ragi in my daily routine had been on my wish list for quite sometime, especially after moving to Maharashtra and getting to know about the benefits of this superfood. 

My chai is incomplete without biscuits, be it any time of the day. In my quest to adopt healthy lifestyle, I recently realised that I was eating about 5-6 Marie biscuits per cup of tea! 

Even though packaged Marie biscuits look innocent and the labels try to further convince you they are healthy, the fact is that they are loaded with hidden calories. I realised it more when I began my attempts to bake my own biscuits. I could never get the perfect texture or finish and I would wonder how the packaged biscuits get it right in every single piece! Well, the secret lies in the various chemicals masked under the head raising agents mentioned in the ingredients. Don't believe me, read one yourself! Except for Amul biscuits, I have hardly seen biscuits that use even pure good butter. Mr. Hubby once ordered online some nice homemade biscuits made with wholewheat flour, jaggery and ghee. However, after reading the price label, I couldn't even eat one!

Necessity is the mother of invention. So, after various failed attempts and learning from my mistakes, I finally got them right. 

Here's the recipe


Ragi/Finger Millet Flour - 1/2 Cup
Wholewheat Flour - 1/2 Cup
Butter (Cold solid) - 1/3 Cup, cut into cubes
Powdered Sugar - 1/2 Cup (U may even use powdered brown sugar/jaggery powder)
Baking Powder - 3/4 tsp
Vanilla Essence - 1 tsp
Cold Milk - 1-2 tbsp
Oil - for greasing the baking tray


1. Roast the Ragi flour on low-medium flame till you can notice the aroma. We do not need to roast till the colour change. Just enough to let go of the rawness. Once done, remove and set aside to cool.

2. Sift together the Ragi Flour, Wholewheat Flour and baking powder and mix well.

3. Sift in the powdered sugar into the flour mixture and mix well.

4. Add the cold butter cubes and rub with the flour using fingers until the mixture gets a crumble like texture.

5.  Make a bay in the centre and add the vanilla essence.

6. Slowly, add little by little milk and bind the mixture. Do not knead. Just enough milk to bind the mixture will do.

7. Refrigerate the mixture for 20-30 minutes or till it gets firm.

8. Dust a working table. I have used my granite Chakla on which we prepare Chapatis. Gently roll the dough into a 1" thick sheet. Honestly, I used my hands to do most of the flattening. However, it depends on one's comfort.

9. Using a cookie cutter, cut the biscuits in desired shapes. I used the lid of the baking powder bottle.

10. Arrange the biscuits on a greased baking dish and bake in a preheated oven at 180 degrees for about 15-20 minutes.

11. Remove and keep on a wire rack for cooling. The biscuits will appear soft when hot however, please dont be tempted to overbake or you will end up with jaw breaking biscuits (been there, done that!). They will automatically get firm once they cool.

12. One cool, store in an airtight container and enjoy guilt free!

Sunday, 20 January 2019

Easy Eggless Mawa Suji Cake

I discovered Mawa Cake after moving to Mumbai. Once you eat Mawa Cake, you will realize you never had anything like this before. Soft, crumbly and aromatic, a Mawa cake is the perfect accompaniment for teatime. While initially I pampered myself to the Mawa Cake from the local Bangalore Iyenger Bakery nearby, once I discovered this recipe on Gayathri's blog, I decided to give it a try albeit tweaking the measurements a bit. The cake came out great and was happily finished the same day by my family.

This is how I made Eggless Mawa Suji Cake

Fine Rawa - 2 Cups
Mawa - 3/4 Cup
Curd - 1/4 Cup
Milk - 1/3 Cup or to taste
Baking Powder - 1 tsp
Cardamom Powder - 1.5 tsp
Butter - 1/2 Cup
Powdered Sugar - 1 Cup, or to taste
Chopped Nuts - 1/3 Cup


1. Cream melted butter and sugar until light and frothy.

2. Add the mawa and mix well. 

3. Add curd and cardamom powder and mix well.

3. Add the Rawa and baking powder and mix well. The mixture should neither be too tight nor runny. Slightly dense is how I would describe it.

5. Transfer to a baked cake tin and bake in a preheated oven at 160 degrees for about 45-50 minutes.

I cannot describe the heavenly aroma in my kitchen when the Cake came out of the oven. The cake was yummy and soft.

Saturday, 29 December 2018

60 seconds of sisterhood

At the busy BKC-CST Road signal, when I was sulking over how each day traffic multiplies
I caught gazing at me from the adjacent Auto, a pair of eyes.

This was no eveteaser, the gaze didn't have an uncomfortable feel,

This was a pair of beautiful Kohled eyes, gazing at me from behind a veil.

Perhaps my blue sleeveless blouse and green saree caught her attention,

The narrowing corners of her eyes hinted at a complimenting smile and I smiled in reciprocation.

A mixed bag of emotions behind those eyes could be seen.

Sadly, the sisterhood lasted 60 seconds and the signal went green.

Just then, her gaze signalled me to look down,

The sight would have surely made her mother frown!

She pulled up her Burqa for a moment & I spotted chic red pencil heels,

But the trendy pair of jeans covering her calfs was the real fashion steal!

My curious look turned into a look of awe at once.

I smiled at her, signalling "Ja Simran, Jee le Apni Zindagi" coz you only live once!

(Inspired by a true incident)

Sunday, 28 October 2018

Easy Eggless Bournvita Cake

Mr. Hubby has a habit of picking up stuff on impulse which, if he doesn't like is left to my mercy to be either thrown out or remixed. Few months ago, while shopping at D Mart, he picked up two packets of Amul Pro (Amul's counterpart of Bournvita. I will refer to it as Bournvita still as people are more familiar with that brand). As expected, the Bournvita fever lasted for few days and one day he said "I realise this has too much sugar and calories. I would rather have plain milk." While a part of me was happy for his health consciousness, the other part went in the thinking mode. Now what to do with a packet and half of Bournvita left with me? I am not fond of it in my milk either. 

The baker in me then put on her thinking cap and came to the leftover Bournvita's rescue and prepared a cake!

Ironically, Mr. Hubby called the next afternoon from office, telling me that the cake was a hit with his friends and you had to see his face in the evening when I told him about the Bournvita secret! 

So, presenting my version of easy, eggless and healthy Bournvita cake!

Whole Wheat flour/atta - 1 1/2 Cup
Bournvita/Amul Pro - 7 heaped tablespoons
Baking Soda - 1/2 tsp
Baking Powder - 1/4 tsp
Melted Butter (i used salted) - 1/2 Cup
Condensed Milk - 1/2 Cup
Jaggery Powder - 3/4 Cup or to taste
Bananas - 3 no. overripe, mashed
Cinnamon Powder - 1/4 tsp
Vanilla Essence - 1 tsp
Lukewarm milk - 1/4 cup or as required
Chopped Walnuts - 1/2 Cup


1. Blend together the bananas, Bournvita and Jaggery Powder into a smooth puree.

2. In a mixing bowl, take the melted butter. Add the condensed milk, vanilla essence and mix well.

3. Add the banana-Bournvita-Jaggery Powder mix and mix well to form a uniform mixture. Wet mixture is ready.

4. Grease and dust the cake tin. Pre-heat the oven to 180 degrees Celcius.

5. Sieve together the wheat flour, baking soda and baking powder.

6. Add in the cinnamon powder and mix well. Dry mixture are ready.

7. Add the dry mixture (step 6) to the wet mixture (step 3) and gently fold in using cut and fold method till the mixture achieves a batter consistency. You may add in lukewarm milk only if the batter feels very stiff. I didn't require.

8. Add the chopped walnuts and fold into the batter.

9. Transfer the batter to the greased cake tin. Level the batter and tap the tin slightly to evenly spread the batter across and remove any air. Bake at 180 degree Celcius for about 45 minutes.

10. Cool on a wire rack.

11. Once cool, cut and enjoy!

The cake lasts for 5-6 days if stored in refrigerator. But it turns out so yummy that I assure you it won't last beyond two days!