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I am KIRAN and welcome to the world of baking.Excite your tastebuds, bake, cook and share.

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    Lemon brownies are super soft small sized squares topped with a simple lemon glaze.

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    Mawa cake is a parsi cake flavored with cardamom


    A very nice, moist cake bursting with the flavor of dates. A big slice of this cake and a cup of tea or coffee is one of those little pleasures of life..


    loaded with nutritional health benefits !!!


    Focaccia is a flat baked bread similar in texture to pizza.... It is seasoned with olive oil, salt and herbs,topped with onion and capsicum and stuffed focaccia with cheese slices and mozzarella cheese !!!

  • lemongrass cake

    This is a moist cake with soft, springy texture and just the right amount of sweetness. The fresh lemony aroma of lemongrass fills every nook and corner of home. Perfect sponge for any kind of frosting...

  • Braided nutella star bread

    Braided star bread filled with nutella is a pull apart bread. This braided nutella bread is a classic show stopper

  • Banana streusel cake

    Incredibly soft, fluffy, moist and rich all at the same time!!! Unlike regular banana cake , this is topped with an amazing crunchy walnut streusel.

  • Eggless chocolate cupcake

    A very rich, moist, luxurious and sinful chocolate cupcake !!!

  • Carrot zucchini buns

    Carrot zucchini buns are spicy no knead buns....These buns are so easy to make and soft in texture!!!

  • banana bread

    A versatile banana bread indeed.....

  • lemon pistachio cake

    Lemon pistachio cake with lemon glaze...

Thursday, 29 October 2020

Semolina bread


Baking can be healthy too... Grains have been a staple of cooking and baking , but some grains are left untouched by us and I had almost forgotten about the ancient grains .
By expanding our possibilities to include ancient and healthy grains we can create unique and delicious goodies too. I have  gradually started replacing all purpose flour and refined sugar  with the healthy alternatives which is definitely the need of hour .Though in many cases the taste and texture will be slightly different but with the experiments you'll be able to correct it . I have started my journey towards healthy baking and I'm loving this change. 
It was somewhere in the mid of July , I came across this post about a healthy baking book series on a facebook group(Ovenderful Mom Bakers Community) which is all about healthy baking. I was a bit hesitant to submit my recipe but then decided to go ahead  AND

I'm glad to share that I'm going to be part of the India's first healthy baking book series !

 The book series by Ovenderful mom bakers  and Stonemill India is going to be released in just few weeks. Sweet , Savoury, One pot meal, Gluten-free and Vegan- this book has all the recipes to cater to your need.  A part of the proceeds from sales of the healthy book series is going to two NGO's, LECIN and TFP.

Looking to indulge without any guilt ?
This book series of healthier bakes is definitely for you !

For details , check out  Stonemill India  and stay tuned for pre booking your copy, a step towards a noble cause and health of your loved ones.

Today's recipe is all about replacing all purpose flour with semolina and this bread turned out to be softer than the maida bread with soft and delicate crumb.



Fine semolina           3 cups
Instant yeast             3/4 tsp
Sugar                           2 tbsp
Milk powder               2 tbsp
Salt                               1 & 1/2 tsp
Milk                             1& 1/4 cup + more if required
Olive oil                      3 tbsp

  • Mix semolina and milk powder  together .
  • Add milk to it and mix well. Keep it aside for an hour .
  • After an hour , add rest of the ingredients in it and start kneading .
  • Knead for 10-12 minutes , add more water if required.
  • Keep it covered in a greased bowl for first proofing .
  • Once the dough doubles up, gently punch it down to release air pockets.
  • Knead it for 1-2 minutes.
  • Roll the dough into a rectangle and shape it into a log .
  • Place it in the greased tin and cover with cling wrap.
  • Keep it aside for second proofing for about 45 minutes.
  • Preheat the oven to 190°C.
  • Bake the loaf  in preheated oven for 45 minutes or until done.
  • Once baked , brush the loaf with melted butter and cover with kitchen towel.

Saturday, 19 September 2020


A bagel is a bread product originating in Jewish communities of Poland. It is shaped by hand in the form of ring , that is first boiled for a short duration in water and then baked. It has a dense , chewy crumb with a crisp exterior. These are often topped with seeds.

There are easy steps involved in baking these bagels;
  • mixing and kneading the ingredients which include all purpose flour, salt, sugar/honey, yeast and warm water and butter  to form a dough.
  • dividing the dough into equal portions and shaping them into ring.
  • proofing them for at least 8 hours or overnight  in  refrigerator.
  • boiling each bagel in water ( baking soda, salt ,sugar are added to the water ) .
  • baking them at 190° C.

It's  surprisingly an easy recipe  which has three parts 

  • dough,
  • water for poaching the bagels and
  • the topping.
Why do we poach them?

 When you boil the bagels in water , it gives them  the shiny coating and chewy crumb. It prevents them from puffing  up  in oven and loosing the ring  shape.

When to boil?

before boiling the bagels, do the float test . Place the bagel in a small bowl of water, if it floats, it's ready. If it doesn't float, let it proof for some more time. Don't skip this step . If the bagels are not ready to be boiled , it'll result in dense bagel.


Feel free to top them up  with whatever you like. They are good  with sesame seeds , salt flakes or plain.


All purpose flour                       3 & 1/2 cups
Instant yeast                              1 & 1/2 tsp
Salt                                               1& 1/2 tsp
Sugar                                           2 tbsp
Milk powder                               3 tbsp
Warm water                               1& 1/2 cup + more if required
Olive oil                                        2 tbsp

For poaching liquid

Water                                       10 cups
Baking soda                            2 tsp
sugar                                        2 tbsp
Salt                                            2 tsp


White sesame seed, black sesame seeds, salt  and mixed herbs .


  • Prepare the dough- In a large mixing bowl , mix flour , yeast, salt , sugar and milk powder.
  • Add warm water and oil gradually to get a smooth dough . The dough for the bagels is not soft , it is slightly stiff which will get smooth by kneading it for some more time.
  • Cover it in a greased bowl and keep it to proof in a warm place until it doubles.
  • Line baking sheet with parchment paper.
  • Once the dough is doubled , gently punch it down to release the air pockets and knead it for 2-3 minutes.
  • Divide the dough into equal portions , depending on the size you want.
  • Shape each portion into a ball and poke your finger into the centre to make a hole in the centre.
  • Shape it into a ring and place them on parchment paper. Cover the baking sheet with cling wrap and keep it refrigerated for minimum 8hours or overnight.
  • Remove from refrigerator and let them come to room temperature.
  • Do the float test for one bagel, if it floats start preparing the poaching liquid.
  • Boil  water and add salt, sugar and soda.
  • Boil each bagel for one minute each side.
  • Keep the poached bagels on baking sheet.
  • Mix the topping ingredients together and place the bagel on top so that the topping clings to the surface of bagel.
  • Keep the bagels on baking sheet and bake in preheated oven at 190°C for 18-20 minutes. 

Saturday, 12 September 2020

Eggless Basbousa

Basbousa, Middle Eastern sweet cake , is traditionally made with semolina, flavored with orange blossom water or rose water. I've added some of my favorite ingredients to the recipe ... pistachios, orange slices and bay leaves. It has a nutty taste with grainy texture.

If you're already craving for the cake and looking for an egg-free recipe then you are at right place ... Go ahead and bake this moist cake soaked with delightful, aromatic  and citrus syrup  for yourself !!!



For cake 

Fine semolina                                     2 cups
Curd                                                     1 cup
Khandsari sugar  (powdered)         1/3 cup
Baking powder                                  1 tsp
Baking soda                                       1 tsp
Orange zest                                       1 tbsp
Melted butter                                    100 gm
Milk                                                    1/4 cup

For syrup

Khandsari sugar                        1 & 1/2 cup
Water                                            1 cup
Orange slices                                 5
Lemon juice                                    1 tbsp
Fab orange blossom flavor       few drops 
Bay leaves                                    2


  • Grease the 8" mould .
  • Preheat the oven to 170° C.
  • Mix all the ingredients for cake to get a thick batter.
  • Pour the batter in prepared tin and bake for 40-45 minutes or until done.
  • To make syrup, boil water in a sauce pan.
  • Add sugar, bay leaves and orange slices . Let it simmer for another 6-7 minutes.
  • Take it off from heat and add lemon juice and orange blossom extract.
  • Remove orange slices before pouring it on cake.
  • When the cake is out of oven, allow it to cool for few minutes and pour half of the  syrup over warm cake.
  • Set it aside for half an hour, pour the remaining syrup .
  • Allow the flavors to develop by leaving it aside for at least one hour to let the cake soak the syrup completely.
  • Garnish with gulkand and pistachios.

Eggless rasmalai cake

Rasmalai is a delicious indian sweet !!! Rasmalai cake is a fusion cake ,with an eggless kesar sponge , soaked with thick kesar milk and frosted with whipped cream , an ultimate dessert  for your  special occasions !!!  
It has been in my wish list for long , last time I made the gulab jamun cake , which was again a big hit in my family. I prefer using oil based sponge for frosted cakes as butter makes it hard when refrigerated. 


All purpose flour                        1& 1/2 cup
Sugar                                            3/4 cup
Curd                                              1 cup
Kesar milk                                  1/2 cup
Oil                                                1/2 cup
Rasmalai essence                       1 tsp
baking powder                        1&1/4 tsp
baking soda                             1/2 tsp

Sweetened kesar/rasmalai milk  for brushing and soaking the sponges.

whipping cream for frosting  - 2 cups
rasmalai                                         8
pistachios                                        3 tbsp


  • Preheat oven to 170° C.
  • Prepare kesar milk by dissolving few kesar/saffron strands in milk and boil it. Allow it to cool completely.
  • Sift together flour, baking powder , baking soda and keep aside.
  • In a mixing bowl, beat curd until smooth, add sugar and mix to dissolve the sugar completely.
  • Add oil gradually and beat it well.
  • Add rasmalai essence.
  • Add dry ingredients and milk.
  • Fold gently or use blender to get smooth batter.
  • If you find batter too thick add few tablespoon milk.
  • Don't over beat the batter.
  • Pour the batter in four 6' tins and bake in preheated oven for 30 minutes or until done.
  • Once done, allow them to cool .
  • Soak the sponges with sweetened kesar/ rasmalai milk and frost the layers with whipped cream and  decorate with rasmalai and pistachios.

Saturday, 22 August 2020

Whole wheat flour bread

This whole wheat flour bread is easy and perfect for a beginner like me. It is healthy  bread with soft texture and best flavor.This method is easy to follow. The ingredients required to make this bread  from scratch are whole wheat flour, honey/ raw cane sugar, yeast, olive oil, milk/ water, salt.

  • If using instant yeast you need not activate the yeast, just skip the proofing step and mix all the ingredients together. Active dry yeast needs to be activated  or proofed first.
  • To proof yeast , mix yeast with warm water , milk and sugar/ honey. Let the mixture rest for 5-10 minutes.It should become bubbly and frothy which means that the yeast is active and alive. If this doesn't happen then throw this mix and start again . There can be many reasons for this, Either your yeast has expired or the water or milk were too hot.
  • We will require 3 & 1/2 cup of flour in this recipe but we will start with 3 cups and add half cup later.
  • If you're using stand mixer to knead the dough , it'll take 7-8 minutes. You can knead by hand , as I do , but it 'll require more time to get smooth dough.
  • This bread dough will have three rise.... first -45 minutes, bulk fermentation - overnight and third   is for 30 minutes.
  • You can replace whole wheat flour with all purpose flour.
  • To make it dairy free , replace milk with water.
  • This recipe is good for an 8X4" tin and it took around 45 minutes to bake at 180° C.
  • After the bread is baked, rub butter over the hot bread  to soften the crust. 
  • This bread can be stored at room temperature for 3 days. I would suggest to refrigerate if it's warm in your location.


Whole wheat flour                       3 & 1/2 cup
Warm milk/water                       1& 3/4 cup
Honey / brown sugar                3 tbsp
Instant yeast                                  1 & 1/2 tsp
Salt                                                   1 & 1/2 tsp
Olive oil                                           3 tbsp
Milk powder/ cream                   2 tbsp


If using active dry yeast, proof it first. To proof yeast , mix  1& 3/4 tsp active dry yeast with warm water , milk and sugar/ honey. Let the mixture rest for 5-10 minutes.It should become bubbly and frothy which means that the yeast is active and alive. 
  • Mix 3 cups flour , sugar/ honey, salt, milk powder, instant yeast in a large mixing bowl.
  • Add 1& 1/2 cup warm milk / water to it  and mix well.
  • Cover it and keep aside  for 45 minutes.
  • After 45 minutes, add remaining half cup of flour and start kneading the dough. Use the remaining milk and olive oil to knead it to a smooth dough.
  • After 7-8 minutes , the dough would become smooth and pliable.
  • Keep the dough in a greased bowl and cover it with cling wrap.
  • Refrigerate it overnight or minimum 8 hours .
  • Take it out of refrigerator and leave it on kitchen counter for it to come to room temperature.
  • Punch the dough and roll it into a rectangle and start rolling it from one side to make a log.
  • Place the dough into a greased tin and cover it with cling wrap or wet kitchen towel for about 30 to 45 minutes , depending on the weather. 
  • Preheat the oven to 180° C and bake the loaf for 45-50 minutes or until done.
  • Once done ,  take out the bread from tin and brush butter on top and cover it with kitchen towel.

Thursday, 30 July 2020

Carrot rolls with mixed seeds

Time flies really fast and it has already been three years since tempting temptations in oven started.... I love freshly baked bread, baking related books and have the habit of hoarding all the baking essentials 😉. Am I sounding like crazy , yes I'm crazy about all this 😊. Satisfaction in doing what you love is priceless and that makes you happy !!
And I also love fluffy cakes 😉and still experimenting to get that texture in egg less cakes ... It all started in 2010 .... Baking gave me happiness, happiness in creating and sharing the kitchen experiments in the form of goodies. But it was difficult to keep the track of all my recipes. The thought of blog originated in 2016 and it took me some time ,almost an year, to bring it live . I was quite regular with trying out recipes and uploading it on blog . Then came the stage where I was not sure whether I would be able to continue or not . I was not able to  dedicate the required time to my blog. But my priorities were  clear and I decided to keep it simple and minimal for the time being. 
With every post going live , I look forward anxiously to see the likes, comments, & shares, which make my day beautiful, happy and bright. Happy moment is when someone tries your recipe and shares the wonderful feedback .
As I celebrate my blog’s third anniversary, I wish to start focusing on Indian cuisine and baking with gluten-free and healthy alternatives. Thank you so much friends for all the love and support !!! I got to know some amazing baking enthusiast gang of girls through social media whom I have never met but they are just a phone call away !!! Such virtual relationships do exist 😊 Thank you so much girls !!! 

Heartfelt thanks to each one of you for reading, showing faith in my recipes and sharing your feedback . It keeps me motivated !

This is   100th post of the blog !!! And to celebrate this I am sharing a bread recipe with you all. These cute carrot rolls are soft and sweet with the goodness of carrots and mixed seeds.


All purpose flour                       3 cups
Milk powder                               3 tbsp
Instant yeast                               3/4 tsp
Sugar                                           2 tbsp
Salt                                                1 & 1/2 tsp
Carrot puree                               150 gm
Olive oil                                       3 tbsp
Lukewarm milk                         1 & 1/2 cup 
Pumpkin seeds (powdered)         2 tbsp
Mixed seeds                                 to sprinkle 

To prepare carrot puree , steam two medium carrots , mash them or  make puree . Carrots give  extra softness to rolls and a beautiful color too. I sprinkled the mixture of pumpkin seeds, sunflower seeds and sesame seeds that add the crunch and make these rolls more gorgeous.

  • In a large mixing bowl, add flour, sugar , salt , instant yeast and milk powder.
  • Add lukewarm milk , carrot puree  and knead for 4-5 minutes in food processor or by hand for 7-8 minutes. Dough should spring back when touched.
  • Place the dough in a greased bowl and cover it with cling wrap.
  • Leave it to proof until it is doubled.
  • Once the dough is doubled, gently punch it down and mix the powdered pumpkin seeds in it and knead again.
  • Roll into a rectangle .
  • Cut strips of required width and roll each strip tightly.
  • Place them in the pan leaving some space for them to expand  during second proofing.
  • Let them rise for 20 minutes. It may take more time depending on the weather.
  • Preheat the oven to 180° C.
  • Brush the top with milk , sprinkle mixed seeds  and bake in preheated oven for 20-22  minutes.
  • Once done, brush them with melted butter and cover with kitchen towel.


Ghevar is a traditional Indian sweet which is mostly popular in state of Rajasthan and also in northern India. Earlier these used to be available only during the month of August to celebrate festivals like Rakhi and Teej. These crispy deep fried discs are soaked in sugar syrup and garnished with rabdi or malai and nuts.

Tips and tricks to make perfect ghevars-

  • Use a deep pan to make ghevar as the batter comes up sizzling as you pour it from a height.
  • Pan should be more than half filled with oil /ghee .
  • Always use cold water to make batter to get crisp ghevar.
  • Batter should be of pouring consistency.
  • Oil needs to be hot to get web like structure. Drop the batter from a height  and pour in the center of pan.
  • Drop a spoonful batter , wait  until bubbles settle down a bit  and then pour next spoon .
  • The sugar syrup should not be too thick or too thin.


Desi ghee                   1/2 cup
Ice cubes                    6-7
All purpose flour      2 & 1/4 cup
Besan                          1 tbsp
Water                          4 - 4 &1/2 cups
Lemon juice               2 tbsp
Oil/ghee                    for frying

For sugar syrup

Sugar                               1 cup
Water                               1/2 cup
Kesar                                few strands
Rabdi/ malai                  2 cups
Pistachios                       for garnishing


  • Add ghee to a large bowl and add ice cubes to it.
  • Cream the ghee using a whisk or hands.
  • Once the ghee starts getting light in color and smooth , remove the ice cubes and  add all purpose flour and besan.
  • Add water to make thick and lump free batter.
  • Whip the mixture well for about 2 minutes.
  • Add lemon juice and remaining water to the batter.
  • Batter should be thin and of pouring consistency.
  • Keep the batter in refrigerator  until the ghee /oil is hot enough to pour the batter.
  • Keep the bowl in a ice bath while pouring the batter to maintain the temperature.
  • Once the oil is hot enough, pour a spoonful of batter in center. Pour the batter after every 15-20 seconds and make space in center with a skewer.
  • Once the ghewar gets the desired height , add hot oil on top with a spoon .
  • As the sides start to release , take out the ghevar carefully and drain off the oil completely.
  • Prepare the sugar syrup by cooking sugar , water and saffron together . Let it boil for 5-6 minutes until  it's sticky to touch.
  • Allow it to cool.
  • Pour the syrup over ghevar and repeat after 10 minutes.
  • Garnish with rabdi and nuts.