Daisy World

Daisy World cake is my contribution for this months Monthly Mingle hosted by Meeta of What's For Lunch, Honey?….Since it had a theme Big Birthday Bang!...I thought cake will be a more apt for the theme.





Coincidentally this week I made this cake for my class and I thought I can contribute it to this event. I have made a chocolate cake and covered it with a rolled out fondant and two weeks back I made all the tiny mini daisy flowers, medium size daisy, leaves and the box case for the flowers and made it dry in air and then pasted it on my cake with edible glue…



This is my first fondant cake. Before I have made cakes with butter cream icing which was done in my class…For some more cakes and there history of me baking it click MY CAKES. I dedicated this cake to all the birthday buddies of this month. Happy Birthday To All!

The Foodie BlogRoll

I came to know about this FOODIE BLOGROLL form Cynthia of tastes like home. It was a great concept of bringing all the food blogs into contact......Thanks to Jenn

To join in this foodie blogroll click here

Jack Fruit Napoleons With Jack Fruit Syrup

Jack fruit Napoleons is my contribution to Jihva for Ingredients started by Indira of Mahanandi. And this month show is hosted by Bee of jugalbandi for Jack fruit. All the best BEE...............

Basically Napoleons is a creamy desserts assembled in stack alternating with fruits, crunchy shell and cream. It is a French dessert. They are absolutely delicious and so satisfying. You can prepare this dessert individually or as one large rectangular pastry. It is one of the richest desserts which I ever had.





Normally I make napoleons with berry mixture or only with raspberries. This time I thought why I don’t try with jack fruit. And guess wat? It turned out amazing. It was so delicious and of cores a different dessert too. My husband and I enjoyed it a lot.

The crunchy shell part, traditionally chefs use puff pastry or some other pastry dough. But I have used wonton warps, I leaned this trick form the food network channel. But initially I used to make this with puff pastry but now we like this wonton warp. They are very light and crunchier. We can deep fry the wonton or bake it in the oven. To be little diet conscious I baked it in the oven rather than deep frying it.



For the jack fruit syrup, I mix the jack fruit flavored water in the can with some corn starch and food colour and bring it up to boil and then make it cool.

Ingredients :

Jack fruit – 5 pieces
Sugar – 2 teaspoon
Wonton warps – 10 sheets
Fresh whipped cream – 1 cup

For the Syrup :
Jack fruit water in can – ½ cup
Corn starch – 1 teaspoon
Food colour – 2 drops

Procedure :

Preheat the oven to 350 degree

1. Place the wonton warps on a sheet.

2. Sprinkle them with sugar and pop them into the oven for 10 mins. They will become golden brown or completely cooked.

3. Let them cool completely.

4. In the mean while mix all the ingredients for syrup and bring it to boil in a sauce pan for 2 mins or until it is thick enough to drizzle. Let it to cool.

5. All the ingredients must be cool while assembling the dessert.

6. Now cut the jack fruit to any desired shape, I have cut them into strips(Julian).

7. On a plate first place one baked wonton warp and dollop a tablespoon of cream, them top it with the jack fruit and then again with wonton wrap and repeat the same thing for 2 or 3 times.

8. Finally top it with a dollop of fresh cream and it can be dusted with powder sugar or topped with a Cherri and a drizzle of jack fruit syrup.

Roasted Vegetables With Cheese

Roasted vegetables are one of the best ways to eat all type of vegetables. It is basically a process of slow cooking the vegetables. It is a healthiest vegetarian dish. Cheese




I have used vegetables like coloured bell peppers, onions and carrots etc. Any combination of vegetables can be used (what ever is in the refrigerator). For extra richness and gooeyness I also add shredded cheese. This can be avoided also. It is a perfect side dish.

So Roasted vegetables

is my contribution for to Nupar's A to Z of Indian Vegetables event for "R".

Ingredients :

Carrots – 2
Red bell pepper – 1
Green bell pepper – 1
Orange bell pepper – 1
Zucchini – 1
Celery – 3 stalks
Cauliflower – 10 florets
Red onion – 1
White onion – 1
Salt – 1 teaspoon
Black pepper – 2 teaspoon
Olive oil – ¼ cup
Shredded mozzarella cheese – 2 tablespoon
Shredded cheddar cheese – 2 tablespoon

Procedure :

Preheat the oven to 400 degree
1. Cut all the vegetables almost in the same size.

2. Place it in the large casserole dish.



3. Drizzle them with olive oil, salt and pepper.

4. Now pop in the oven and roast it for 45mins or until all the vegetables is soft and cooked.



5. Now remove and it can be served as it is or transfer it to a small baking dish or to individual baking dishes.

6. Mix the mozzarella and cheddar cheese and sprinkle on the top and pop it in the oven for 10 mins or until the cheese is melted.

Mini Kajjikayalu / Somass

On the largest state in South India is Andhra pradesh. Andhra is the second largest producer of rice in India, after West Bengal. Andhra Pradesh is also a large producer of chili peppers and the local cuisine tends to use them a lot.




Andhra is famous for hot food. On the other side they are famous for desserts. One of the such a traditional sweet is this KAJJIKAYALU. In Tamil Nadu people called this as somasu. They are very much famous in Tamil Nadu in different name.

Kajjikayalu is one of the deep fried sweets. They have a crunchy outer shell and sweet filling inside it. I have made it in small in size just because to look more festive. But traditionally they are made in big size.

I make It when ever I find a lot of free time and store it in a air tight container. It will last for a month. I also make it for every Krishna Jayanthi(gokulastami) along with more sweets and snacks. Kajjikayalu is one of the best tea time snacks.

This is my contribution to RCI - Andhra cuisine

Ingredients :

For the dough :
All purpose flour – 1 cup
Rice flour – 2 tablespoon
Salt – ½ teaspoon
Water – to knead the dough
Butter – 2 tablespoon

For the filling :
Rava – ½ cup
Sugar – ½ cup
Dried coconut – 2 tablespoon
Cardamom powder – 1 teaspoon

Oil for deep frying the somasus

Procedure :

1. Mix all the ingredients for the dough and make smooth and soft dough.

2. Keep it aside for 30 mins, closed with wet cloth.






3. In the meanwhile dry roast the rava and let it cool.

4. Now mix sugar, cardamom, dried coconut to the cooled rava.





5. Now roll the dough thinly and cut a big round using a larger cookie cutter.








6. Now put 1 teaspoon of filling in the middle of the round close is like a half moon and seal it tightly with the fingers and cut it with the shaped cutter.









7. Now repeat the steps to finish all the somases.








8. Now deep fry it in the oil until golden brown.

Strawberry Trifle

Trifle is originally from England. They use lady fingers and brush them with a fruit flavored liquor and top it with custard and then they are top with fruits.

The trifle which I have made contains cubes of pound cake and top it with strawberry sauce and then I dollop fresh whipped cream and line them with fresh strawberry. Some times I even add a layer of strawberry jelly. Then I refrigerate them for a couple of hours and then while serving I used top it off with some whipped cream and sliced strawberry.




Basically trifle is a creamy dessert. It is a layer on layer assembling dessert. I always make my own whipping cream and strawberry, but sometimes I use a store bought one. The trifle in these pictures has my home made whipping cream and strawberry sauce. It is simple and a decadent dessert apt for all occasions.

As I mentioned above trifle is an assembling dessert, they can be done in a big container or in small container. If there is a large crowd for my party I used to do in a big trifle container or if I have only a couple of guests then I would make individual trifle for each one.

So Strawberry Trifle is my first contibution to Nandita's WBB#11 Summer Fruits.

Ingredients :

Fresh Strawberry sliced – ½ cup
Pound cake – 1 loaf (I used store bought pound cake)
Fresh whipped cream – 1 cup (recipe follows)
Strawberry sauce – ½ cup (re follows)

Procedure :

1. Cut the pound cake in cubes. They can be rustic.

2. In an individual wide glass, arrange the cake cubes first.

3. Drizzle the strawberry sauce generously.

4. Dollop the fresh cream over the strawberry sauce.

5. Then arrange fresh strawberry over the fresh cream.

6. Now again arrange the cake cubes over the strawberry and continue the above steps until the glass is filled.

7. Cover the glasses with plastic wrap and place it in the refrigerator until chilled or until it is served.

8. Before serving garnish it with whipped cream and little sauce.

Fresh Whipped Cream

Ingredients :

Heavy whipping cream – ½ cup
Sugar – 2 tablespoon

Procedure :

1. Take a shallow and big bowl. Keep the heavy whipping cream in fridge until used. It must be cold.

2. Pour the cream to a bowl and whip it in the electric hand mixer or use a whisk. Add sugar when the cream starts to form.

3. Whip the cream until a stiff peak is formed. That is, it should be in the consistency of a soft ice-cream.

Strawberry sauce

Ingredients :

Fresh strawberry – 1 cup
Sugar – ¼ cup
Water – ½ cup
Corn starch – 1 tablespoon
Lime juice – 1 teaspoon

Procedure :

1. Puree the strawberry in the blender with sugar and water.

2. Pour the puree in a sauce pan and add the cornstarch and bring it to boil.

3. After the sauce is thick enough. Switch off the burner and stir in the butter and lime juice.

Mango Delight

Mango is one my favorite tropical fruit. It has a wonderful flavor. They are very famous for there vibrant yellow color. Mangoes can be used throughout the year as they are available in cans and jars. They are available in cubes as well as puree.




Mango ice cream which I have made is with an electric hand mixer. This is equally creamy one as made in an ice cream maker. I whip heavy cream and mix the mango puree and freeze it and then whip it again and return it to the freezer and repeat this step for a couple of times.

Mango Delight is an ice cream which I had in one of the ice cream parlor near my place. I had a strawberry ice cream mixed with yellow cake and drizzled with honey and mixed with nuts. This was a main inspiration for my MANGO DELIGHT. Any tropical fruit marry with chocolate very nicely. So I decide to make this dessert.

This is my contribution to AFAM – mango for this month.

For Mango Ice Cream:

Ingredients :

Mango Puree – ½ cup
Heavy whipping cream – 1 cup
Sugar – ½ cup (can be reduced or increased)
Vanilla flavor – 1 teaspoon

Procedure :

1. Cut the mangoes into cubes and puree it or a store bought one can be used.

2. Whip the cream in an electric hand mixer until a stiff peak is formed. Mixing the sugar in between the process.

3. Now fold in the mango puree and vanilla into the whipped cream. Do not over work on it.

4. Now keep the mixture in the freezer.

5. After one hour remove it and beat it for 5 mins, it will become soft again. Keep it in the freezer.



6. Repeat the same process for 3 times. (That is point 5)


For Chocolate Cake:

We can use the box mix of chocolate devil cake or my version of chocolate cake is in Chocolate Dream.
Avoid the frosting recipe.

For Mango Delight:

Mango Ice cream – 1 scoop
Chocolate cake – 1 piece
Chocolate chips – ¼ cup
Little Chocolate syrup for drizzling.

Procedure :

1. Keep a bowl in a freezer for 1 hour.

2. Crumble the cake into very small pieces.

3. Take the bowl from the freezer and in that bowl mix the ice cream, cake and chocolate chips and return it to the freezer.

4. And scoop it to the serving bowl and drizzle it with chocolate syrup.

Pesarattu with Uppma and Ginger Chutney

            Pesarattu is an famous dish in Andra Pradesh. It is a type of dosa made form whole green gram                                               This is a traditional dish in Andra Pradesh.

Once my family and I went to Trupati and we found this pesarattu in almost all the restaurants.. From that time Pesarattu became my families favorite dish. They tasted heavenly....

Pesarattu is a green gram dosa mixed with rice flour. Rice flour is added for extra crispness. Than I top it with sauteed onions and green chili for extra flavor. Traditionally it is served with uppma and ginger chutney. It is the best combo dish in Andra.

So Pesarattu

with uppma and ginger chutney is my contribution to Nupar's A to Z of Indian Vegetables event for "P".

For Pesarattu:

Whole green gram - 1 cup
Ginger – ¼ inch piece
Green chilies - 2
Rice flour – 2 tablespoon
Salt to taste

For Topping:

Onion finely chopped - 1 medium sized
Green chilies chopped - 4no.s
Cumin seeds - 2 teaspoon
Oil - 1 tablespoon

Ingredients :

Procedure :

1. Wash whole green gram 2 or 3 times, and soak it in water for 2 hours.

2. After 2 hours, drain the whole green gram and grind it with ginger and green chilies to a smooth batter.

3. To it, mix in the rice flour, without forming lumps. Add salt to taste.

4. Heat oil and fry the cumin seeds till they splutter, then saute the finely chopped onions and green chilies for 2-3 minutes. Set aside.

5. Heat a dosa pan. When sufficiently hot, pour the batter and spread it from the centre. Add a little oil around. On the dosa, sprinkle a little of the topping mixture, and slightly press with the flat ladle.

6. Cover the dosa pan with a lid, and fry till the dosa becomes crisp on the bottom and cooked on the other top.(There is no need to turn over)

For the uppma:

Rawa – 1 cup
Onions chopped – ½ cup
Green chilies – 2
Water – 3 cups
Salt – as per taste

For Seasoning:
Mustered – ¼ spoons
Channa dal – ½ spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Oil – 1 tablespoon

Ingredients :

Procedure :

1. Dry roast the rava for 5 mins

2. In a sauce pot, add oil and when it hot add the mustered and let it splutter.

3. Now add all the other ingredients in the seasoning.

4. When the dals turn golden brown add the chopped onions and green chilies and saute it for 5 mins.

5. Now add water and salt to it and allow it to boil.

6. When the water boils nicely add the roasted rava and cook until it is done.

For the Ginger Chutney:

Red chilies - 3-4 no.s
Channa dal - 2 teaspoon
Chopped ginger - 1 1/2 tablespoon
Freshly grated coconut - 1 1/2 tablespoon
A little jaggery
A little tamarind
Salt to taste.

Ingredients :

Procedure :

1. Heat a little oil and fry red chilies, channa dal and then ginger.

2. Grind with coconut, jaggery, tamarind and salt.

3. Heat teaspoon oil. When it is hot, add 1/2 teaspoon mustard seeds.

4. After they splutter, garnish the chutney with this and with some red pepper flakes.
Serve with pesarattu and Uppma

Mini Cream Cheese Sandwiches

A sandwich is an recipe typically consisting of two pieces of leavened bread between which are laid one or more layers of meat, vegetable, cheese and jam.
In this case I have made it with cream cheese. It is a creamy one. It is great appetizer for any type of parties or it can be served as a authentic side dish. I have used sour cream because cream cheese is Little bit suttel and they do not have much flavor, adding sour cream will give it and extra flavor(tang flavor). Any flavors can be added to the filling and any flavor can be avoided form it.

Ingredients :

White bread – 10 slices
Cream cheese – 4 ounce
Sour cream – 4 ounce
Ranch dressing – 2 tablespoon
Jalapenos or green chills chopped and seeded – ¼ teaspoon
Dried oregano – ½ teaspoon
Tomato chopped and seeded – 1 tablespoon
Salt – ½ teaspoon
Pepper – 1 teaspoon

Procedure :

1. Bring the entire ingredient to room temperature.
2. Take a large round cookie cutter and cut the middle of the bread into round shape.
3. Now mix all the ingredient except bread into a smooth mixture.
4. Spread the mixture in between the 2 slice of bread and assemble on the plate.

Cranberry Punch

Cranberry Punch is an refreshing drink for summer... They are healthy too. Cranberry is very good for digestion. This is my family's favorite drink in summer....I also make this drink for all parties in summer... It is simple and decadent drink for all occasions.

Cranberry and orange marry together very nicely. I always use simple syrup for all kind of drinks because simple syrup dissolves easily than sugar. Cranberry juice have a very tart flavor. And orange juice will have light tartness in them. So I add sugar syrup to the juice.

Ingredients :

Cranberry juice – 1½ cups
Orange juice – ½ cup
Lime juice – 1 tablespoon
Simple syrup – ¼ cup
Some lime for decoration

Procedure :

Simple Syrup :

Dissolve ½ cup sugar with ½ cup water in a sauce pan and bring to boil or until the sugar is dissolved in water. And let it cool completely.


In a large pitcher mix all the above ingredients. Add some ice cubes…..I have used all the ingredients chilled from the refrigerator ….Then divide them in the individual glasses.