Chocolate Cupcakes with Strawberry Frosting


These homemade Chocolate Cupcakes are super moist and fluffy. I frosted them with fruity and creamy strawberry frosting. This combination is perfectly delicious and looks very pretty.

These cupcakes are so fluffy and I never seen any crumb left inside the cupcakes. Creamy frosting is made up with the fresh strawberries, tastes super yummy.


Let’s see the step by step recipe.

Start by measuring dry ingredients all-purpose flour, unsweetened cocoa powder, baking powder, baking soda and salt. Mix them in a bowl. DSC_0077

Then in a separate bowl whisk together an egg, vanilla extract, white and brown sugar and oil. mixing wet ingredients

Mix dry and wet ingredients by adding buttermilk in it. mixing all ingredients

Line a pan with cupcake liners and fill them with batter, halfway or little more. But NOT FULL. I fill them 2/3 full. i15_use image

Bake them for 18 -20 minutes. I baked them for 18 minutes. DSC_0104

To make frosting blend some fresh strawberries. Transfer the puree on hot pan and stir often until reduced to half. Refrigerate to cool completely.New Phototastic Collage1

In a separate bowl add powdered sugar, some butter, vanilla extract, salt and strawberry puree. Mix them together. i27_use image

Decorate the cupcakes right before serving. img2 (2)

Also you can refer another recipe for cupcake  egg-less chocolate cupcakes


Preparation time Cook time Total time
15 minutes 18-20 minutes 32-35 minutes
  • Course: Dessert
  • Yield: 6 cupcakes

(1 cup = 230 ml, tsp = teaspoon, tbsp = tablespoon)

For Cupcake:

  •        1/2 all-purpose flour / maida
  •        1/4 cup unsweetened cocoa powder
  •        1/2 tsp baking powder
  •        1/4 tsp baking soda
  •        1/8 tsp salt
  •        1 large egg, room temperature
  •        1/4 cup white sugar (50 gm)
  •        1/4 cup brown sugar (50 gm)
  •        1 and 1/2 tbsp vegetable oil
  •        1 tsp vanilla extract
  •        1/4 cup buttermilk


For Strawberry Frosting:

  •        6-7 fresh Strawberries
  •        2 tbsp unsalted butter, room temperature
  •        1 cup powdered sugar / confectioners sugar
  •        1/4 tsp vanilla extract
  •        Salt to taste




To make Cupcakes:

  1.     Preheat the oven to 350°F (177°C)
  2.     Line a pan with 6 cupcake liners.
  3.     In a big bowl first mix following dry ingredients all-purpose flour, unsweetened cocoa powder, baking powder, baking soda and salt.
  4.     Set aside.
  5.     Then whisk wet ingredients – an egg, white sugar, brown sugar, oil and vanilla extract.
  6.     Pour this mixture into the dry ingredients.
  7.     Add 1/4 cup buttermilk and stir well.
  8.     Batter will be thin. Pour this batter into the 6 cupcake liners.
  9.     Bake in the oven at 350°F (177°C) for 18-20 minutes.


To make Strawberry Frosting:

  1.     In a blender add Strawberries and make a smooth puree.
  2.     Heat the pan on medium heat. Transfer strawberry puree into the pan.
  3.     Stirring often. Bring to a boil until puree reduced to a half.
  4.     Immediately transfer puree to another bowl and refrigerate to cool.
  5.     Now in a bowl add unsalted butter, powdered sugar, vanilla extract and salt. Mix well.
  6.     Finally add 1 tablespoon strawberry puree. Combine well.
  7.     Now decorate the cooled cupcakes with Strawberry frosting before serving only.
  8.     Garnish with slices of fresh strawberries.



  1.     Cupcakes without frosting can be stored at room temperature for 2-3 days, cover tightly.
  2.     Leftover frosting can be refrigerated for 2-3 days.




Coconut Chutney | Idli Dosa Chutney


“Coconut Chutney” – very popular SOUTH INDIAN accompaniment with Idli and Dosa.

It can be prepared by different ways. This chutney mainly prepared with fresh coconut and spiced with green chilli and ginger along with fresh coriander and curry leaves to enhance the taste. Finally tempered with mustard seeds, cumin seeds, asafoetida and curry leaves. There are different ways of making coconut chutney and tempering.



Let’s see the step by step recipe:

1.    Into the blender add grated coconut, roasted gram dal, green chilllies, ginger, curry leaves, salt, coriander and water. Blend smooth. DSC_0020

2. Now in a pan heat oil. Add mustard seeds, cumin seeds, curry leaves, asafoetida. Mix well. IMG1 (2)

3. If seeds start fluttering pour the tempering over coconut chutney and mix. IMG2

Serve with Idli, Dosa or uttapa.

Coconut Chutney | Idli Dosa Chutney: 

Preparation time

Cook time Total time
8 minutes 2 minutes

10 minutes

Cuisine: Indian
Recipe Type: Chutney
Yield: 4 servings

(1 cup = 230 ml, tsp = teaspoon, tbsp = tablespoon)

For chutney:

1.    1 cup grated fresh coconut

2.    1 tbsp roasted gram dal / bhuna chana dal

3.    4-5 curry leaves

4.    1 inch ginger, cut into slices

5.    2 green chillies

6.    6-7 sprig fresh coriander

7.    Salt to taste

8.    1 cup water


For tempering:

1.    2 tsp oil

2.    1/2 tsp mustard seeds

3.    1/2 tsp cumin seeds

4.    1 pinch asafoetida

5.    4-5 curry leaves



1.    Into the blender add grated coconut, roasted gram dal, green chilllies, ginger, curry leaves, salt, coriander and water. Blend smooth.

2.    Pour the paste into a bowl.

3.    Now in a pan heat oil. Add mustard seeds, cumin seeds, curry leaves, asafoetida. Mix well. If seeds start fluttering pour the tempering over coconut chutney and mix.

4.    Serve with Idli, Dosa or uttapa.



1.    There are many different ways of preparing coconut chutney and tempering.



Instant Oats Dosa | Savory Oats Breakfast crepes

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Instant Oats dosa | Savory Oats Breakfast Crepe is very simple and delicious, high protein breakfast. Oats are nutrient-rich food. Sure it will be hearty addition to your breakfast.

These dosas is prepared by grinding Quick cooking oats to fine powder and then combined with whole wheat flour and curd. And spiced with green chillies, ginger and black pepper powder. Curd is used to enhance the flavor of the dosa.

Serve these Savory Instant Oats Dosa with coconut chutney or sambar or tomato chutney.



Preparation time

Cook time Total time
15 minutes 20

35 minutes

Course: Breakfast
Cuisine: Indian
Yield: 8-10 dosa
Recipe: Vegetarian


  • 3/4 cup instant oats
  • 1/4 cup whole wheat flour
  • 1/4 cup semolina / sooji
  • 1/4 cup curd / yogurt
  • 3 cup water
  • 1/4 cup onion, finely chopped
  • 1/4 cup fresh coriander, finely chopped
  • 1/4 tsp black pepper powder
  • 3/4 tsp salt
  • 1/2 tsp cumin seeds
  • 2 green chillies, finely chopped
  • 1 tsp grated ginger
  • Oil for cooking dosa



  1. First grind the quick cooking oats to fine powder.  collage1 (2)
  2. In a bowl mix together oats powder, whole wheat flour, semolina, curd and water.
  3. Set aside for 10 minutes.
  4. Then add onion, coriander, ginger, cumin seeds, black pepper powder, green chillies and salt to taste. Mix well.
  5. Check for the consistency of batter. It should have flowing consistency.
  6. Heat a non-stick pan / tawa. If pan is very hot then coat with oil. Spread the batter onto the hot pan. p3
  7. Sprinkle 1/2 tsp oil on top.
  8. Cook until bottom side of the dosa is golden and brown. Flip the dosa. p4
  9. Cook on the other side for 1/2 minutes.
  10. Coat pan with oil for each dosa.
  11. Serve with coconut chutney or sambar or tomato chutney. DSC_0170 (2)

Strawberry Oats Pancakes

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Today I am going to share with you fruitier and fluffier pancakes recipe. These pancakes are basically made up with oats, buttermilk and strawberries. Oats gives a pancake a wonderful texture. Strawberry makes them moist and juicy.

While serving can be topped with maple syrup, whipped cream or chocolate syrup. Yummy. .



Preparation time Total time Course Yield
15 minutes 35 Breakfast 7-8 pancakes


  1. 1/2 cup instant oats
  2. 1/2 cup buttermilk
  3. 1/2 cup fresh strawberries, chopped
  4. 1/2 all-purpose flour / maida
  5. 1 tsp baking powder
  6. 1/4 tsp salt
  7. 1 egg
  8. 2 tbsp sugar
  9. 1 tsp vanilla extract
  10. 1 or 2 tbsp milk (add as required)
  11. 2 tbsp vegetable oil



  1. In a bowl mix together oats and buttermilk. Set aside for 10 minutes.
  2. In another bowl whisk an egg. Then add vegetable oil.
  3. Pour this mixture on soaked oats, add vanilla extract and combine well.
  4. In another bowl combine dry ingredients all-purpose flour, sugar, salt, baking powder.
  5. Add this dry mixture on oats and mix until incorporated.
  6. If batter is too thick then add 1 or 2 tbsp of milk.
  7. Then add chopped fresh strawberries in the batter. And mix in gently with strawberries.
  8. Heat a non-stick pan over medium heat.
  9. Once pan becomes hot, drop 1/4 cup of batter onto the hot pan.
  10. Cook about 1-2 minute until the edges look dry and bubbles begin to form OR cook until bottom looks brown and golden then flip the pancake.
  11. Cook on the other side about 1 to 2 minutes, until the other side is also golden-brown.
  12. Do it for all the pancakes.
  13. Serve with maple syrup, whipped cream or chocolate syrup.

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  1. Tastes good if eaten fresh. Leftover pancakes can be keep in the fridge for 2 days. Before serving make it warm in the microwave about 30 seconds. The taste will not remain same as delicious as when they’re fresh but makes a nice snack.
  2. You can make a batter and store in the refrigerator for next day breakfast.


Tomato Cucumber Avocado Salad

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Classic salad with a light dressing. Addition of creamy avocado in common cucumber tomato salad makes it more satisfying. The lemon juice keeps the avocado from browning and makes salad flavorful when tossed with red onion and fresh coriander. Good side dish with lunch or dinner. Easy and delicious salad!!



Preparation time Total time Course Servings
10 minutes 10 minutes Salad 2



  1. 2 tomatoes, chopped
  2. 1 cucumber, diced
  3. 1 avocado, diced
  4. 1 small red onion, sliced
  5. 1/8 cup fresh coriander
  6. 1 tbsp lemon juice
  7. 1/8 tsp black pepper powder
  8. 1 tbsp extra virgin olive oil to drizzle
  9. 1/4 tsp Salt to taste


  1. In a big bowl add chopped tomatoes, diced cucumber, diced avocado, sliced red onion, fresh coriander and fresh lemon juice. Seasoned with black pepper powder and salt. Drizzle some extra virgin olive oil.
  2. Toss to combine well.
  3. Serve fresh.

Whole Wheat Bread (no-egg)

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Baking bread by our own is one of the wonderful thing. It’s much simpler than you think. This is one of the easy bread recipe with whole wheat flour without eggs.


Preparation time Cook time Total time Yield
1 hour 25 minutes 30 minutes 1 hour 55 minutes 12 slices



  1. 2 cups whole wheat flour
  2. 1/2 cup all-purpose flour
  3. 1/4 cup additional all-purpose flour for kneading
  4. 1 tsp salt
  5. 1 packet / 2tsp/ 7 grams instant / active dry yeast
  6. 2 tbsp honey / sugar
  7. 1 cup water / 1% / 2% milk, warm
  8. 2 tbsp oil



  1. In a large mixing bowl add wheat flour, all-purpose flour and yeast. Combine well. DSC_0468
  2. Then mix in warm water / milk, oil and honey / sugar.
  3. Knead until forms a soft dough. soft dough (2)
  4. Now place dough on floured surface. Use additional all-purpose flour for kneading. And knead approximately 100 turns until dough becomes smooth and elastic.
  5. Cover and let rest for 10 minutes.
  6. Now place dough onto a floured surface and shape into a loaf, do not knead.
  7. Place the dough in a greased 5 x 4.5 x 2.75-inch loaf pan. DSC_0479
  8. Cover and let rise in a warm spot for 1 hour. It should rise up to 1 inch taller than the pan. DSC_0487
  9. At the meantime preheat oven to 375° F (190° C)
  10. Place the loaf pan into the oven and bake at the same temperature.
  11. Bake for 30 minutes or until it becomes golden brown. DSC_0490 (2)
  12. Cut into slices.DSC_0542 (2)



Maharashtrian Kobichya vadya | Cabbage fritters

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“Kobichya vadya” it’s a traditional maharashtrian recipe in India. These crispy and spicy cabbage fritters are made by mixing cabbage, gram flour and by adding some spices. Usually served as a snack with tea or side dish in the meal.

I made these kobichya vadya in Ganapati festival. My friends love it and told me to add this recipe.

Let’s see the step by step recipe. Watch recipe video or recipe in detail:

Preparation time

Cook time Total time
15 minutes 30 minutes

45 minutes

  • Cuisine: Indian
  • Course: Snacks
  • Yield: 15 vadya


INGREDIENTS: (1 cup = 230 ml)

  1. 2 cup cabbage, shredded
  2. 1 cup coriander, chopped
  3. 1 tablespoon sesame seeds
  4. 1/4 teaspoon turmeric powder
  5. 1/4 teaspoon red chili powder
  6. 1/4 teaspoon garam masala
  7. 1/4 teaspoon cumin seeds powder
  8. Pinch of asafoetida
  9. 2 teaspoon lemon juice
  10. 2 teaspoon ginger-garlic paste
  11. 1/4 cup besan flour
  12. 1 tablespoon corn flour
  13. salt to taste
  14. oil for frying



  1. First mix the ingredients shredded cabbage, coriander leaves, sesame seeds, turmeric powder, red chili powder, cumin seeds powder, garam masala, salt to taste, lemon juice and mix well
  2. Add asafoetida and ginger-garlic paste. Mix well.
  3. Then add besan flour and corn flour. Knead to make a dough. Add more besan flour as needed.
  4. Squeeze a small size dough and make a cylindrical roll. Here I made 4 rolls. You can make one or more rolls according to your choice. DSC_0196
  5. Grease the steam pan and put the rolls in it.
  6. Prepare the steamer with water and steam rolls for 15-20 minutes.
  7. OR Steam into a pressure cooker. Take 2-3 whistles.
  8. After steaming let it cool completely and then cut into medium slices. img1
  9. Heat oil in a deep pan. Slide the slices one by one into the pan. Stir occasionally.
  10. Deep fry on medium flame until vadi turns crispy and golden brown.
  11. Drain on absorbent paper.
  12. Serve warm with tea or side dish with meal. DSC_0227 (2)