Lemon Poppy Seed Muffins with Lemon Curd


I have a pure love for muffins. Muffins are my way experimenting in the kitchen with different flavors and ingredients. These Lemon Poppy Seed Muffins is a bomb of flavor. Vibrant, fresh and zesty! Thanks to the homemade lemon curd topping that adds a punch of extra lemon flavor to these beauties. These are great for breakfast, snacking or even as a dessert, delicious in every bite.

So while you are looking to try out some easy and yummy recipes, this recipe is your new friend for life!



METHOD: (Makes 8 regular muffins)

  • 140 gms whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla extract
  • 60 gms butter, room temperature
  • 90 gms caster sugar
  • 10 gms poppy seed, soaked in 40 gms hot water for 1 hour and then drained
  • 3/4 cup plain yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 egg
  • 1/3 cup lemon curd
  • edible flowers, to garnish



  • Preheat the oven to 170 C for atleast 15 minutes and lime the muffins mould with liners are keep aside.
  • Meanwhile take sugar and butter in a bowl and beat it using an electric beater until its pale and fluffy. This would take around 2 – 3 minutes.
  • Now add the egg and vanilla extract and beat it until its just incorporated.
  • Add the poppy seeds, lemon juice and yogurt and again beat until it is incorporated.
  • Sieve the flour, baking soda and baking powder and keep aside.
  • Now add the dry ingredients to the wet ingredients along with lemon zest and using a spatula fold it in until all the ingredients are just combined.
  • Divide the batter equally into the moulds and bake for 20 – 22 minutes or until a skewer inserted comes out clean.
  • Once done, take the muffins out of the oven and allow it to cool completely.
  • Take a spoon full of lemon curd and smear on the top. Garnish with some edible flowers and serve.


Mushroom and Pepper Crostini


Looking for a quick delicious get together snacking option? These beautiful Mushroom and Pepper Crostini make an elegant and delicious appetizer which is easy  to cook and assemble. I love crostinis for a simple reason – they are extremely versatile and super quick to make. Chop some veggies (whatever you have at home), throw in some herbs and layer it on the toast. Tada! your crostini is ready.

Be it some classic pairings or an experiment with some seasonal produce, crostini is the way to go. The Mushroom and Pepper Crostini is all about the earthy flavors from the mushrooms, the smokiness from the roasted peppers, creaminess from my ever favorite mascarpone and the zest-ness from the balsamic vinegar. All my favorites topped on a slice of perfectly toasted bread. Yum!



INGREDIENTS: (For 2 -3 people)

  • 1 medium sized red bell pepper
  • 150 gms sliced button mushrooms
  • 60 gms shimeji mushrooms
  • 1 tsp chilli flakes
  • 1 tbsp balsamic vinegar
  • 1/4 tsp mascarpone cheese
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp garlic, finely chopped
  • 1 tsp cooking oil
  • salt, to taste
  • black pepper, to taste
  • 8 – 9 slices of french baguette
  • microgreens, for garnish


  • Brush the red pepper with cooking oil and put it to char on naked flame on a gas stove until each side is charred and black.
  • Once done dip the pepper into a bowl of cold water. Peel off the skin and cut it into strips lengthwise.
  • Take a pan on medium flame and add extra virgin olive oil. Once heated add chilli flakes and chopped garlic and saute for 30 – 40 seconds.
  • Now add the mushrooms and balsamic vinegar and let it cook for a couple of minutes until all the moisture is evaporated.
  • Add in the roasted peppers, salt and black pepper and toss it for a couple of minutes and then set aside.
  • Now take the baguette slices and let it toast on a grill pan. Once toasted on either sides, slather mascarpone cheese on one side.
  • Top it with the  mushroom and pepper mixture and garnish with mircogreens and serve.

Achari Dahi Bhindi


Okra aka Bhindi is the most commonly cooked vegetable in my kitchen. Be it bhindi masala, bhindi pyaaz or aloo bhindi, any variation is my family’s favorite. This recipe of Achari Dahi Bhindi adds to the favorite bhindi recipe repertoire. Its funny to be posting a bhindi recipe since few years back I used to loathe this vegetable. While everyone enjoyed it to their hearts content, I outrightly disliked it. While I was in the US, I fell in love with this vegetable (probably I missed seeing it) and had some beautiful dishes at different restaurants. And here I am now absolutely loving this vegetable.

This dish is full of punch – tangy and powerful achar masala, shallow fried okra and the freshness from the yogurt. All beautifully blend well to make a dish you want to indulge in on a weekend.



INGREDIENTS: (For 3 – 4 people)

  • 350 gms bhindi, split lengthwise (washed and pat dried)
  • 3/4 cup finely chopped onions
  • 3/4 cup finely chopped tomatoes
  • 1 cup curd, whisked
  • 3 tbsp vegetable oil
  • 1 dried red chilli
  • 1/2 tsp fenugreek seeds
  • 1/4 tsp nigella seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chilli powder
  • 1 1/2 tsp coriander powder
  • pinch of asafoetida
  • salt to taste
  • 1/4 cup cilantro leaves, chopped (optional)


  • In a pan dry roast the dry chillis, nigella seeds, fenugreek seeds, cumin seeds, fennel seeds and mustard seeds on medium flame until its fragrant and slightly brown.
  • Once done, keep it aside to cool down and then blend it into a fine powder.
  • Take a kadhai/ wok and take half of the cooking oil in it on medium flame. Add the okras with some salt and let it cook until its cooked. This would take about 8 – 9 minutes. Make sure to stir it intermittently to avoid the okra to stick to the bottom of the wok.
  • Once done keep it aside. Meanwhile take another pan and put the remaining oil into it.
  • Add asafoetdia, ginger and garlic and saute for 20 seconds. Add onions and saute until light brown.
  • Time to add chopped tomatoes, the powdered achar masala, turmeric, chilli powder, salt, coriander powder and saute until the tomato is mushy and the mixture starts to leave some oil.
  • Now add the whisked yogurt and keep stirring for a couple of minutes. This is crucial else the curd may split.
  • Lastly add the shallow fried bhindi and salt and mix gently. Let the curry simmer for 30 – 40 seconds.
  • Transfer to a serving bowl, garnish with coriander leaves and enjoy with rotis.


Cherry and Dark Chocolate Blondies


Cherry, Chocolate and everything nice – this Blondie is all about goodness! Soft, chewy, sweet, bitter and tangy, a melange of yumness in all hidden in these Cherry and Dark Chocolate Blondies. I got to know about these simple beauties very recently and they have becomes by to go dessert every time I am craving something comforting. I feel I have developed a crush on them, not the kinds where I can stop eating these at one bite, but the one where I can complete the entire batch at one go! They are so so addictive.

So while you are thinking of making some easy peasy desserts with fresh cherries, this one is a winner. Buttery, chocolaty and everything nice!




INGREDIENTS: (makes 9 pieces)

  • 140 gms whole wheat flour (you can use all purpose flour also)
  • 110 gms unsalted butter, melted and at room temperature
  • 1 egg, room temparture
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 150 gms light brown sugar
  • 65 gms dark chocolate chunks
  • 50 gms homemade cherry jam


  • Preheat the oven to 180C for atleast 15 minutes. Meanwhile line a 8 inch baking tray with parchment paper and keep aside.
  • Take a bowl with egg and brown sugar and beat it until light. This would take around 2 minutes or so.
  • Now add melted butter and vanilla extract and beat until just incorporated.
  • Add baking powder and whole wheat flour and beat on lowest speed until everything is just combined.
  • Fold in the dark chocolate chunks gently into the batter.
  • Transfer the batter to the baking tray. Take a spoon and put dollops of cherry jam on it. Using a skewer make swirls on the cherry jam.
  • Put the mixture to bake into the oven for 28 – 30 minutes or until a skewer inserted comes out clean.
  • Remove from oven and allow it to cool completely. Now cut it into equal squares and enjoy!

Multigrain Cherry Muffins with Oat Crumble


What is the yummiest way to eat cherries for breakfast and desserts – it has to be this Multigrain Cherry Muffins with Oat Crumble. The pop of flavor from the fresh tart cherries makes you want to go back to these muffins again and again. Muffins are my favorite baked goodies because they are super easy to make and extremely versatile. You throw in whatever lil is there in your pantry, these mini wonders will never fail to impress. No extravaganza, no paparazzi its simply delicious.

These Cherry Muffins just hits the right spot. While these are healthy because of the multigrain flours used and no refined sugar, they are tasty too. the nuttiness from the flours, the bite from the oat crumble and the sweet-tart flavor from the cherries all come together into a beautiful lil dessert. Make it now and it will fly in no time.


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INGREDIENTS: (Makes 6 pieces)

For Muffins

  • 60 grams whole wheat flour
  • 30 grams buckwheat flour
  • 30 grams bajra flour
  • 100 grams jaggery
  • 3 tbsp melted butter
  • 1/2 tsp baking soda
  • 1/2 tbsp white vinegar
  • 1 tsp vanilla extract
  • 180 ml lukewarm water
  • 1 cup pitted fresh cherries

For Crumble:

  • 4 tbsp cold butter, chopped
  • 6 tbsp whole wheat flour
  • 6 tbsp rolled oats


  • Preheat the oven to 180C for atleast 15 minutes. Meanwhile line the muffin cups with liners and keep aside.
  • Take jaggery, vanilla extract, jaggery powder, melted butter and vinegar in a bowl and whisk until well combined.
  • To this add all the flours and baking soda and gently fold until combined.
  • Add pitted cherries and fold in gently. Transfer the batter equally amongst the liners.
  • Now take the whole wheat flour for the crumble along with rolled oats and using the tips of your fingers run the butter cubes until the whole mixture resembles a crumb.
  • Equally divide it and cover the top of the muffin batter.
  • Bake for 20 -22 minutes or until a skewer inserted comes out clean. Once done, slightly cool and serve.



Mango Cheesecake No Churn Icecream


The rage of no churn homemade ice creams has completely smitten me and its completely justified with this Mango Cheesecake Ice cream – a true epitome of how easy and delicious homemade ice creams can be. With the last batch of fresh and yummy mangoes adorning the grocery store, this recipe was the perfect celebration of mangoes. This was a much awaited dessert for this summer which finally made a grand appearance right before summer is ending. Homemade ice cream stir in nostalgia and so many childhood memories. Mum making some yummy ice cream at home, everyone pouncing on it to the grab the maximum number of scoops possible and relishing it as if it were the last scoop every available.

This Mango Cheesecake Ice cream is insanely delicious – creamy, vibrant, sweet mango flavor and the hint of tang from cream cheese – all beautifully blending to create what comes to be known as summer food coma!




  • 1 1/2 cup fresh mango puree
  • 80 grams cream cheese
  • 150 grams heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1/4 – 1/3 cup granulated sugar (optional, it depends on how sweet the mangoes are)



  • Keep the bowl and the whipping cream in the freezer in which you will beat the whipping cream for atleast 15 – 20 minutes
  • Take the whipping cream and sugar and whip it until soft peaks forms. This would take about 3 – 4 minutes on medium high speed
  • Now add the vanilla extract, cream cheese and mango puree and whip it for another minute until the mixture is fluffy and well incorporated
  • Transfer it to a tray in which you can set the icecream in the freezer. I used a baking loaf tray and freeze it for 8 – 10 hours.
  • Before serving take it out of the fridge for 5 – 8 minutes, scoop it and serve!


Mango and Peach Quinoa Crisp


A half summer, half monsoon kinda weather calls for the best of both the seasons – some delicious fresh fruits turned into something warm and comforting. A cool early morning breeze and a sizzling hot bowl of healthy breakfast fix – its a dreamy and yummy start to the morning. I have started to make crisps quite often given that its super simple to make and versatile. Be it a hectic morning or a relaxed weekend morning, crisps is a one stop solution. And when you have such amazing seasonal produce like peaches and mangoes, this one is a definite crowd pleaser.

Juicy fruits bubbling under a delicious topping made with oats and quinoa, this is my new favorite.



INGREDIENTS: (For 2 – 3 people)

  • 1 cup chopped mangoes
  • 1/2 cup chopped peaches
  • 2 tbsp coconut sugar
  • 1/2 cup quinoa flour
  • 1/3 cup rolled oats
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • seeds from 1 vanilla pod
  • 40 gms cold butter + extra for greasing the ramekin
  • Cherries to garnish


  • Preheat your oven to 180 C for atleast 15 minutes. Meanwhile grease your ramekins with butter and set aside.
  • In a bowl add the fruits, coconut sugar, cinnamon powder and mix it and keep aside.
  • In another bowl, add quinoa flour, rolled oats, vanilla, baking powder and mix well.
  • Now take the cubes of cold butter, mix the butter into the mixture using two forks or using your finger tips. It should resemble like a coarse crumb.
  • Divide the fruit mix between the ramekins equally such that the ramekin in a little over half full.
  • Now divide the quinoa oat mixture and layer it on top of the fruits and let it bake for 18 – 20 minutes.
  • Once done remove it from the oven, garnish with cherries (or a scoop of icecream or even Greek Yogurt) and enjoy!