I'm  very happy as I write this guest post for my dear friend  Monu who is such a sweet heart . Right from the first chat I knew I found very good friend in her..she’s a very talented blogger,a friendly natured girl who is  full of zeal and her passion can be seen in her lovely blog which she aptly named RecipesPassion.. …while chatting on fb she  asked me if I could do guest post for her and I was happy to say yes to her.
I love Monu’s blog she has so many wonderful recipes up her sleeves .here passion for cooking and baking can be seen in her lovely blog...I'm so happy that I could be part of her lovely blog thank you so much for inviting me dear to your lovely space ..May god bless you in everything you do.
After saying yes to do a guest post I knew I would be sharing something sweet with my daer friend but the question was if it was a dessert or a cake .I then came up with this soft and super delish Apple yogurt cake which is loved by all .Serve it with tea or coffee or just relish it as it is ..Its just yummy..  the recipe is very simple …do give it try and you will love this for sure.For this recipe  and many more mouthwatering recipes kindly check the recipe card below

fresh apple cake recipe | apple yoghurt cake | apple yogurt cake
Mascarpone is an Italian cheese which is used for making the famous desserts Tiramisu and Charlotte..Its an expensive cheese which can be made with just 2 ingredients in the comforts of your home at a very minimal cost.

All you need is
  • 1 litre  cream (i used amul)
  • 1 lime.

  • Empty the cream in one bowl place the bowl over double boiler and let it boil.
  • It will take about 15 min ..It wont exactly boil like milk but you will see bubbles at the edges.
  • Squeeze the lime in the cream and continue heating stirring it with a wooden spoon.
  • it will start to curdle not exactly as it curdles while making paneer but it will thicken and cover  back of the spoon like custard.
  • Remove the bowl from water and let it cool for 30- 4o min.
  • Meanwhile, line a sieve with layers of cheesecloth and set it over a bowl. 
  • Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). 
  • Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
This  is one of the yummiest rolls i ever tasted .The juicy apples and cinnamon compliment each other very well the nuts and brown sugar together when stuffed in the rolls and baked its just too yumm.. the lovely aroma just lingers in the  house as they bake..Then  these freshly baked soft and yummy rolls are glazed with a super delish caramel icing /sauce which is so irrestible that you won't even need to clean the bowl and whisk you'll  just keep licking till its clean..lol..Well coming back to the recipe I tweaked this recipe from The Pioneer Women though I made lots of changes to the original recipe it still were the BEST rolls tasted ever...
for the bread
2 cup flour
1 tbsp milk powder
1 tbsp butter
1 cup luke warm water
1 tsp yeast
1 tbsp sugar
2 tbsp oil

for the filling
2 apples chopped finet
1/4 cup brown sugar
1 tsp cinnamon powder
8-10 walnuts chopped fine

for the caramel icing
1/4 cup brown sugar
1 tbsp butter salted
3 tbsp fresh cream
1 tbsp icing sugar
  • Prepare the filling by mixing the ingredients in the bowl and keep it ready.
  • Also prepare the caramel icing by melting the butter and brown sugar in  a non stick pan/sauce pan on low flame keep whisking add the cream once bubbles appear and continue to whisk.
  • Switch off the gas and pour this in a bowl ,add icing sugar and whisk to the desired consistency.
  • Prepare the dough by mixing in the flour ,milk powder ,butter ,sugar yeast to a smooth elastic dough.
  • Cover and let in rise till double.
  • Once the dough has risen divide into small balls and roll it into rectangle  and fill the apple filling.
  • Roll it tight Pinch the seam when you get to the end, then turn the roll over so that it's seam side down.
  • With a sharp knife cut the rolls and place them in baking tin .
  •  leave it to double in size for about 30 min.
  • Bake at 180 degree Celsius for 20-25 min or till nice and brown.
  • Pour the caramel icing over the rolls while its still hot.
  • These are best served when they are still warm however they are delish even when eaten the next day.
  • These soft yummy rolls stay fresh for 3 days in room temperature.

I love sugee cakes  just love the soft moist texture this cake has and so keep experimenting with it..We have been making this cake since many years still we love it each time we make..I have already posted two sugee cakes before and all three are entirely different the first one is mom's sooji /sugee next one is with sugee cake with almonds and this one is with coconut...Coconut, sugee are two ingredients which give this cake a lovely flavour and texture..its soft, buttery ,moist and very delish perfect as a tea cake too .I made this yesterday since I'm going to meet my dear cousins  today and they just love  homemasde cakes ..I baked two cakes one in 9 '' pan and one in the small loaf tin which I kept for home.


3 cups flour
3/4 th cup sooji
200 gms  butter softened
4 eggs
2 cups dessicated coconut
2 cups powdered sugar
2 cups milk
2 tbsp milk *
1.5 tsp vanilla extract
1 tsp rose essence
1tsp baking soda
1 tbsp baking powder


Grease the cake tin and line it with parchment paper and preheat the oven for 10 min at 180 degree celsius.
Mix the dessicated coconut in the milk and keep aside for 30 min.
Sift the flour ,sugee,baking powder and baking soda and keep aside.
In a large bowl whisk the butter and  sugar till  creamy and fluffy  .
Add in eggs one at the time and continue beating it ...
Beat till its smooth and creamy.
Add the coconut- milk mixture and beat for 2-3 min.
Now add vanilla extract and mix.
Fold in the flour -sugee and mix well.
Add 2 tbsp milk *if needed.
Keep aside for 15-20 min.
Pour it in the prepared tin and bake for 50 -60 min at 180 degree celsius.

how to make rose rolls

I am enjoying baking these days inspired by my darling friend Suhaina I now feel like baking every second day .By God's grace I now can bake  breads/buns quite well than I used to some years ago .After baking Suhaina's Eggless Hamburger Buns I kind of got confidence in baking I baked Caterpillar Bread which again was a huge hit .I had bookmarked the recipe for caterpillar bread and Rose Rolls since very long finally gave it a try last week .And I'm really Happy with the result. For Rose Rolls too I used the same Chicken and Capsicum filling.You are free to use the filling of your choice.These Rose rolls are so soft and absolutely delish..try it you will love for sure.

rose rolls recipe ,rose rolls with pics
for the bread
2 cups flour
1/4 cup milk
1/2 cup water
1.5 tsp yeast
1tbsp sugar
1 tbsp milk powder
1/2 tsp salt
1 tbsp butter
2 tbsp oil.
for the filling recipe click here

  • Dissolve yeast in lukewarm water along with 1 tbsp sugar let it sit for a while till its frothy.
  • Mix the flour,salt,milk powder together in a bowl ,to this add the yeast .
  • Start kneading to a soft dough adding milk,melted butter.
  • Once it turns to a soft sticky mass slowly add in the oil .
  • Knead well for 8-10 min till you get a smooth soft dough.
  • Cover the bowl with cling wrap and set aside for 1 hr or   till itdoubles the size.
  • Once it has doubled punch down and knead for 4-5 min.
  • Divide into balls .
  • Roll it flat like a chapatti.
  • Place the filling in the centre ,Make four cuts diagonally opposite.
  •  Brush a bit of butter on the edges  of rolled dough.
  •  Take one of the sections and cover the side of the filling with it.
  •  Take the opposite side's section and cover the other side of the filling with it. 
  • Repeat with the two last sections.: 
  •  Pinch the dough on the side to seal it.
  • Repeat the same till all the rose rolls are ready.
  • Brush butter/egg wash and sprinkle sesame seeds.
  • Preheat the oven for 10 min at 180 degree.
  • Place the prepared rolls on a greased tray and bake in preheated oven for 20 min .
  • enjoy freshly baked Rose Rolls warm or cold...

how to make chicken buns in rose shaped
how to make rose rolls at home,stepwise pics soft rose rolls recipe

This is a very tasty and easy filling which can be used as stuffing for buns,breads ,sandwiches etc.I have used this filling in the Caterpillar Bread which I posted earlier.Make it ahead and store it in the freezer,this saves a lot of time .You can add in more veggies or cheese if you like.Here I  have only used chicken and capsicum but it still was super yummy.

1/2 kg Chicken boneless
2 capsicum cut into fine cubes.
2 onions chopped finely
3 green chillies chopped finely
1 tsp garam masala powder
1/2 tsp cumin powder
3-4 garlic minced.
1.5 tsp pepper powder/as needed
1.5 tbsp oil
2 tbsp maida/flour
2 tbsp butter
1/2 cup milk.
salt to taste.

Boil the chicken with salt and pepper ,shred to pieces and keep aside.
In a non stick pan heat oil add the chopped garlic ,onion and saute till golden brown.
Next add in chopped green chillies and saute.
Now mix in chopped capsicums and saute for a while.
Then add the cumin powder,garam masala powder ,pepper powder and salt mix well.
Now add the shredded chicken pieces and saute.
Mix the butter  stir ,then add flour and milk.
Saute till everything mix well and is dry.
Lastly add  lime juice chopped coriander leaves.
Cool and use for filling in buns,breads ,rolls.
 Hareesa is a porridge made from cracked/broken wheat and chicken/mutton .Its a popular dish among the middle eastern countries .Its mild compared to haleem/khicda but very yummy and nutritious..My dear friend had given me this during Ramadan .I loved the texture and the taste so gave  it a try today.I have also added oats .You can make it with wheat alone.Its a very filling healthy and very delicious.

250 gms bonless chicken
150 gms broken/cracked wheat/dalia/lapsi
100 gms oats.
1 tbsp garam masala powder
1 tbsp pepper powder/as needed
2 medium sized onions chopped finely
2 onions sliced thinly
5 green chillies finely chopped
1/4 cup  fresh cream
1/2 cup coriander leaves chopped
few sprigs of mint leaves
1.5 tsp cinnamon powder
1 .5 tsp ginger garlic paste
3-4 tbsp oil
2 tbsp ghee
salt to taste.

  • Soak the broken wheat/dalia/lapsi for 4-5 hrs.
  • Soak the oats for 15-20 min.
  • Clean,Wash the chicken pieces and cut to small pieces apply some salt and set aside.
  • Fry the sliced  onions in oil till brown & crispy.
  • In the cooker vessel add oil then add chopped onions and fry till golden brown.
  • Then add  half of chopped green chillies and ginger garlic paste and saute till raw smell goes off.
  • Now add the chicken pieces and fry for 4-5 min.
  • Then add 1 tsp garam masala powder ,salt,pepper and  Cinnamon powder.
  • Now add the broken wheat and continue frying for 5-7 min.
  • Add 4-5 cup of water and cover with the lid.
  • Let it come to full pressure then simmer and cook for 20-25 min on very low flame.
  • After 25 min ,switch the gas off,release the pressure and let it cool .
  • With hand blender ,blend it to smooth and creamy mixture.
  • Now mix the cream, remaining garam masala powder,cinnamon powder coriander leaves .
  • Add salt if required.
  • Heat the ghee ,add the remaining chillies .
  • Pour the ghee mixture over the creamy chicken mixture .
  • Garnish with fried onions and serve hot.
This is a very mild dish ,I have added extra pepper and chillies.
To fasten  the process and save the cooking time  I have cooked it in pressure cooker,Normally its cooked in heavy bottomed pan for 1.5-2 hrs on low flame stirring continuously.
Adding oats is optional you can make it with wheat alone.
From childhood onwards Rose Cookies were my favourite. We make huge batches of it for Christmas every year.Its actually a very simple recipe but needs practise to get it perfect but once you have mastered the art it gets easy .the Ingredients are available easily at home.
250 gms Maida

125gms rice flour
 160 gms sugar
3 eggs
Milk of 1  medium coconut
1.5 tsp vanilla extract
1 tsp baking powder
 oil to deep fry

Mix the flours with baking powder and a pinch of salt.

Put the grated coconut in hot water and extract the coconut milk.

Beat eggs mix in extract and sugar till the sugar is melted .

Add the flour and mix well to a thick batter.

Heat oil in a kadhai ,once the oil is hot enough dip the mould in the oil.

Then dip the mould in the batter just dip it 3/4th or else the mould will fully be covered with the batter.

Wait for few seconds then shake the mould the cookie will leave the mould fry the cookies on both sides .

Repeat the process until the batter is over.

Store the rose cookies in airtight container.

Sending this to Haffa's event..Back to School
Events, blog events, back to school ideas, back to school, back to school lunch recipes, Lunch box,
Sending this to'' Celebration of Freedom'' at Pak-Ind Independence event by RecipePassion

event, announcement, independence day
Chicken stuffed caterpillar bread recipe

 This was in my to do list since very long finally gave it a try today and it turned out super yummy .It was very soft and super yummy even more than I expected it to be. The chicken filling was too delish  .Made few changes from the original recipe but it still turned out very well..These caterpillar breads don't only look cute but tasted yumm too.Do give it a try it will surely be a big hit in your house .
 I used chicken and capsicum filling which i will post later you can use any filling of your choice  ,you could use paneer or any veg filling to make it vegetarian.
how to make chicken stuffed bread caterpillar shaped
 Caterpillar Bread/Chicken Stuffed Bread 
(recipe adapted from here)
2 cups flour
1/4 cup milk
1/2 cup water
1.5 tsp yeast
1tbsp sugar
1 tbsp milk powder
1/2 tsp salt
1 tbsp butter
2 tbsp oil

  • Dissolve yeast in lukewarm water along with 1 tbsp sugar let it sit for a while till its frothy.
  • Mix the flour,salt,milk powder together in a bowl ,to this add the yeast .
  • Start kneading to a soft dough adding milk,melted butter.
  • Once it turns to a soft sticky mass slowly add in the oil .
  • Knead well for 8-10 min till you get a smooth soft dough.
  • Cover the bowl with cling wrap and set aside for 45-60 min  till it doubles the size.
  • Once it has doubled punch down and knead for 4-5 min.
  • Divide into balls .
  • Roll it flat like a chapatti/rectangle.
  • Place the filling on one side of the rolled dough and fold the dough over the filling to enclose it.
  • Cut strips on the other half of the rolled dough then roll gently all the way to the end.
  • Pace the rolls on the baking tray lined with parchment paper ,cover it with damp kitchen towel for 30-45 min.
  • Preheat  the oven 180  C for 10 min
  • Brush the top with milk/egg wash and sprinkle sesame seeds.
  • Bake for 20 -25 min .
  • Brush with melted butter once its out of the oven.
  • Enjoy hot or cold.
soft easy no egg caterpillar chicken buns

Today i have my dear friend Linsy who blogs at Home cooked Food.I recently did a guest post in her blog  She's here with us to share a healthy and yummy subzi. I had asked her for some yummy Gujarati dish since I'm very fond of gujarati cuisine .I have many Gujarati friends so I'm well versed with their cuisine i have tried many dishes and we all enjoy it..Linsy shares many healthy and delicious recipes in her blog with so many cuisines .check her sev khamani and ricotta chocolate moussewhich im going to try soon.

Now over to Linsy.

Did you guys check this Marzipan recipe at Pepper, Chilli and Vanilla , run by Gloria Fernandes? If not check it out , she made it so nicely and easy. Gosh I love to do that one day. She has awesome recipes both veg and non veg and her desserts are mind blowing. We both had our blog anniversary in July so I asked her for guest post and she asked me too. So we both did  guest post  for each other. Read more about my today's dish at her space.

I just love all the vegetables so now and then I make this dishes to go with rotis or rice but when my parents were visiting and we had chance, we went down to memory lane and make this shak with khichdi. We used to had this back home every summer for diner. That time we didn't have leftover tradition so what ever mom makes, we finished up everything and if we have little bit left, we used to eat it in kadai only, means in which mom made shak (curry) we add khichdi in it and eat it. It is saying if you eat this way, in your marriage , rain will come for sure. This happend to my sister's wedding. We had so bad rain that day that pots in which cooks have to make food, was floating but we managed to did everything  and wedding was done nicely and now from last 20 + years she is settled in Canada and happily married. so coming back to this dish, lets start cooking.

Ingredients :

3 galkas, cut in half then cut in cubes
1 onion finely chopped
1 potato finely chopped
1 tsp. cumin seeds
2 tsp. red chili powder
1 tsp. turmeric powder
1 tsp. cumin coriander powder
salt to taste
1 tsp. garam masala powder
2 tsp. ginger, garlic and chili paste
2 tbsp. oil
chopped fresh coriander leaves to garnish and lime juice
Heat a pan, add oil in it.
Add jeera (cumin seeds) in it., when it changes   the color, add onion and cook till its turn pink.
Add ginger, garlic and chili paste along with all powder masala and mix it.
Now add galka and potatoes in it and cover the lid.
You dont have to add water, this vegetable leaves too much water so it depend upon your choice, how dry or saucy you want. If you are eating with roti, dry it, if you are having with rice or khichdi, have some gravy in it.
When its done,  add coriander leaves and lime juice.
Serve Hot.

Its guest post time again this time its for my sweet friend Linsy..I am really happy  to do a Guest post for my dear friend Linsy who is like a sister to me .A  a very active blogger & a very supporting friend.I love Linsy's blog its filled with mouthwatering veg dishes .I love the healthy twist she gives in each recipe.So when She asked me for a guest post I happily accepted but was very confused what to post for since she's already posted so many wonderful dishes & whatever she post she sees to it its healthy enough ..Like medu vada which she bakes & kale spinach muthiya to name few...

Then I thought I will make some sweet for her since she's celebrated 2 yrs of blogging a day before my blog turned one .So thought of making this dry fruit burfi keeping in  mind linsy's blog I decided to make it Sugar free .I have made burfis before but it was either loaded with sugar or condensed milk to sweeten it.I made this delicious burfi with mixed dry fruits & used figs n dates for sweetness .
Do give it a try and you will love it for sure.

I would really like to thank Linsy for inviting me over to her beautiful space..God bless you always dear , may you always shine and keep posting yummy dishes like you always do .

For the recipe pls visit Linsy's space

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