Neither of us is a fan of salads! Nope, never have been and never would be. But a salad full of so much goodness – rocket leaves, candied walnuts and the BEST CHEESE EVER aka Goats cheese, had to be given a try! We recently tried this at a restaurant (with another version that had feta instead of goats cheese and also had some apricots) – we loved it and definitely wanted to try this at home. Plus we have been saving some really REALLY good Goats cheese for a long time and had to use it now! For this recipe, we used this one but you can easily buy goats cheese at food hall stores or modern bazar.
Beetroot is one vegetable, we use at home only for appetisers. Our mom makes amazing beetroot vegetarian kebabs and made some last Saturday, so we had beetroot left with us to experiment and make this gorgeous salad. For this salad, we roasted the beetroot in the oven. We also got a chance to use the new oven from Borosil and they were cooked perfectly! All you need to do is, peel and cut some beetroot followed by pouring over some canola oil and balsamic vinegar + salt and roast them for 25 to 30 minutes.
Here are some pictures we took.
After mixing the beetroots with oil, balsamic vinegar and salt, place them on a baking tray lined with foil.
Roast them in the oven for about thirty minutes until they look like this:
For the toasted candied walnuts, you simply need to toss some walnuts in some butter and sugar that has been caramelised in a pan. Put the walnuts to this toffee sauce and mix it on low flame until it is completely covered in the caramely goodness. For the extra crisp, we put them on a baking tray lined with butter paper and put them in the oven for about four to five minutes and let it cool down until they were crispy. The best part about this – the caramel that was not on the walnuts would easily come off the butter paper and you could break into small crisps and use them in the salad too 🙂 thats exactly what we did.
Here is the recipe for you guys 🙂
Roasted beetroot salad with goats cheese and walnuts
Easy beetroot salad with candied walnuts and goats cheese
- 50 grams Rocket leaves we used organic
- 30 grams Goats Cheese
For roasted beet root
- 250 grams Beet root
- 1/2 tbsp Balsamic vinegar
- 1 tbsp oil we used canola
- 30 grams Walnuts
- 1 1/2 tbsp Sugar
- 1 tbsp Butter
- 2 tbsp Olive Oil
- 1 tbsp Honey
- 1/2 tbsp Lemon juice
- Salt + Pepper
Preheat your oven to 200 degree celsius. Peel and cut the beet roots and put them in a bowl.
Add the balsamic vinegar, salt and oil. Mix well and put the beetroots on a baking tray lined with foil.
Bake them at 200 degree celsius for 25 to 30 minutes until you are able to prick a fork easily and they look crispy and glazed.
While the beet roots are cooking, prepare the candied walnuts by adding the sugar to a sauce pan on low flame. Let the sugar melt on low flame. Add the butter and mix well. The brown toffee sauce should be ready and now pour in the walnuts and mix in a way that the walnuts are completely covered in the toffee sauce. Mix well for about 2 -3 minutes. Make sure that the flame is low throughout. Do not increase it.
Transfer them to a baking tray lined with butter paper and put them in the oven for maximum 5 minutes at 200 degree celsius. Keep an eye on them, as they can burn easily.
Take the walnuts out of the oven and let the walnuts cool down for at least 10 minutes. They should be very crunchy.
Prepare your dressing by mixing together olive oil, honey and lemon juice. Add salt and pepper according to your taste.
In a big salad bowl, add the rocket leaves and place the beet roots on them. (you can cut the beet roots even smaller or even into small cubes!) Pour the dressing over the salad. Add the walnuts and crumbled goats cheese and serve.
Happy New Year guys and also a very warm welcome to our new website! 😀 We have made lots of changes and also have made it a LOT simpler for you. We also have a whole set of FAQs drafted and scheduled to be posted very very soon.
Our first post of 2018 had to be these dinner rolls – which involved working with yeast => something we have been really terrified of! We tried making bread one fine day in December and have made it more than 10 times post the success! We have been experimenting ever since making kulchas, focaccia and different kinds of rolls including these basic ones. This recipe has been tried and tested so many times now, before we wanted to hit publish on this post, so you can definitely count on us the next time you want to serve homemade bread with the rest of the food. We have an entire step by step guide for you 🙂 But before you read on, please make sure you go through the following important points which help you understand and follow the recipe better.
– The secret behind a good bread lies in how well the yeast is activated. For yeast to be activated, make sure that you are using luke warm water – if the water is too cold, the yeast will not react and if its too warm – it will kill the yeast. You would want to check the temperature of the water with the finger test. The water should be warm but not VERY hot, you should be able to put your finger in the water and hold for about 2-3 seconds. This step is followed by adding sugar and yeast. Here are a few pictures we took every 3 to 4 minutes of the measuring cup in which the yeast was activated.
You start by adding the sugar and yeast to the lukewarm water.
Stir it up and let this sit undisturbed for 10-12 minutes. It should start rising after three minutes
If you can already notice after two or three minutes that the yeast has not been activated, then please start over again and do not use this for the bread.
– PLEASE use proper measuring cups. Do not confuse one cup with one tea cup – the measurements are totally different. One measuring cup of flour has approximately 125 grams and this is not the case when you measure the flour in a tea or coffee cup.
– The dough (once prepared) must be placed in a warm place. With such cold chilly weather in Delhi, we had no other choice but to pre heat our oven for about 3 to 5 minutes just until it was WARM AND NOT HOT and placed the dough in the oven. The same was done for the second part when the rolls were shaped and kept in the warm place for second round of proofing. Remember to switch off your oven before you put the dough in the oven.
– In case you face difficulty in bringing the dough together, rub some melted butter (about 1/2 teaspoon) on your palms and bring the dough together.
– Once the rolls are baked, you must immediately brush melted butter on the top. We repeat, IMMEDIATELY. The rolls will be very soft and you must also wait for about 5-7 minutes before you pull them apart.
– The main proofing of the dough is at a later stage – in this recipe, the dough is first left for rising for one hour and later again after shaping them into rolls for about 2 hours.
Here is the recipe for you guys.
Easy homemade dinner rolls
Soft dinner rolls with a crust top.
Author: Sheenam & Muskaan
2 cups all purpose flour (you might need extra 2-4 tablespoons depending on how your dough is formed)
1 tsp active dry yeast
1 tbsp sugar
1/2 tsp salt
2 tbsp melted butter
160 mls luke warm milk
40 mls luke warm water
In a small cup, pour the lukewarm water and add 1/2 tbsp sugar and 1 tsp yeast to it. Stir it and let it stay undisturbed for 10-12 minutes.
In a large mixing bowl, add 2/3rd quantity of flour, lukewarm milk, remaining sugar, one tbsp of butter, salt and the activated yeast mixture to it and mix using a spoon until a sticky paste is formed. Mix for about 1-2 minutes.
Add the remaining flour and knead the dough with your hands stretching it thoroughly. Knead the for about 6-8 minutes until everything properly comes together.
You may have to add some extra flour – 3 to 4 tablespoons. Do not add a lot of flour as the dough should be sticky and the extra flour should just be able to bring everything together. You can also rub some melted butter on your palms to bring the dough together. Transfer the dough to a clean bowl and cover it with kitchen cloth before placing it in a warm place for 1 hour.
After one hour, the dough would have risen. Punch down the dough to remove the bubbles formed by the yeast.
Divide the dough into 9 parts and shape the dough into balls and place them on a greased dish. Sprinkle some sesame seeds. Keep them slightly apart because the will rise and become double in size.
Cover the rolls and keep them in a warm place for 2 hours. The rolls would have doubled by now.
Bake the rolls in pre heated oven for 15 to 20 minutes at 150 degrees until the rolls are golden brown on the top. Brush them immediately with remaining one tbsp of melted butter and let the bread soak all the butter and wait for at least 10 minutes before serving them.
Looking for an easy no bake-dessert to make this strawberry season? This Strawberry & Chocolate Tart is one of the easiest desserts to make and you need just a handful ingredients that are put together and the tart goes in the refrigerator to be chilled and served later.
There is something about the super combination of Strawberries and Chocolate that makes you want to try so many things with them. Who doesn’t love simple strawberries dipped in chocolate or just strawberries covered COMPLETELY with chocolate? This combination is just deadly! Anyway, I am so glad I tried this dessert and was also able to use the same for a bigger tart => 10-inch tart and serve it to our guests.
All you need for these tarts are some fresh strawberries, milk chocolate, oreos, melted butter and some cream, which was measured carefully in the measuring mug from Fackelmann India
By Sheenam and Muskaan December-28-2017
Easy chocolate tarts topped with fresh strawberries
Prep time: 5 mins Cook time: 15 mins, plus 2 hours chilling
Total time: 2 hours 20 mins
Yield: Two 4-inch tarts
- 122 grams oreo cookies
- 40 grams unsalted butter (melted)
- 100 mls of cream
- 110 grams strawberries
- 100 grams chopped milk chocolate (we used Morde)
- Blend the oreo cookies until a crumby texture is formed.
- Transfer the oreos to a bowl and add the melted butter to it. Mix together until the oreos crumbs are moist and a little sticky texture is formed.
- Press the cookie mixture on the tart shells with the help of a spoon and smoothen up with the tips of your fingers. Freeze this for roughly 15 minutes.
- Pour the cream in a bowl and heat this in the microwave (do not boil, just slight simmering should work) and pour this over the chopped up milk chocolate. Let it sit for about 30 seconds and then mix together until all the chocolate is melted.
- Pour the chocolate on the cold oreo tarts and this goes back again in the refrigerator for ten to fifteen minutes.
- Slice the strawberries and cover the tarts with them. Keep the tarts in the refrigerator for at least 1 hour 45 minutes more before serving.
Guess we must not keep repeating our sentence over and over again in almost every blog post – WE LOVE WORKING WITH PUFF PASTRY! We discovered puff pastry at a local grocery store about a year and a half ago and have been experimenting with it ever since. Muskaan got so over-joyed in the first few months, that she made nutella croissants every second week! Imagine! But the store bought puff pastry is actually so so good, you would always feel like trying new recipes with it.
Anyway we have lately tried so many recipes with puff pastry involving cream cheese, different vegetables and also the sweeter version (again with cream cheese) and some berries. All of them coming soon, but we start with the Super-Season-Special => Christmas Special puff pastry recipe for you guys. This super adorable looking Christmas Tree is just something you can make with THREE ingredients – YES! Thats it! You only need puff pastry, chocolate (preferably nutella spread) and some milk for brushing. Also some icing sugar (optional!) The trick to this gorgeous looking Christmas Tree is making the twists properly- but don’t you guys worry, we have all the steps properly written for you in the recipe below.
You start by thawing the two sheets of puff pastry (should be thawed but still should be cold) and then roll out to shape both the sheets into rectangles of same size. Then the first pastry is covered with chocolate in the shape of a triangle (the Christmas tree) and then cover this sheet with other sheet of puff pastry. You have to cut out all the excess pastry (the part that is not covered with chocolate spread) – trust us, you will be able to feel with your fingers which part is covered and which part is not covered. Cut out the excess part of the pastry to form a proper tree.
With the help of a knife or a pizza-cutter, start making the branches – you need to make sure that they DO NOT meet from both the sides.
Twist each branch very carefully. If your chocolate spread has already started to get hard, then twist the pastry with extra care – it will take some effort, but eventually you should be able to twist them (at least two turns) and the top three branches – just one turn is enough.
Now brush the entire puff pastry tree with some milk and BAKE!
Here is the recipe for you guys:
Chocolate braided Christmas Tree
by Sheenam & Muskaan December – 23 – 2017
Prep time: 5 mins Cook time: 20 mins
Total time: 25 mins
- 2 packs of 300 grams puff pastry
- 80 grams chocolate chips or nutella spread
- 2 tablespoons milk
- icing sugar for sifting post baking
- Thaw and roll out the puff pastry to form rectangles (as explained in the post above)
- Spread the chocolate spread of nutella on the pastry followed by covering it completely with another sheet of puff pastry.
- Prepare the christmas tree as explained in the post above.
- Brush the tree with some milk and bake it for 18-22 minutes in pre-heated oven at 180 degrees or until they are brown and cooked.
- Sift some icing sugar before serving. (optional)
With Christmas just around the corner and major meal planning going on, this ultimate side dish is a winner at big family dinners. Roasted potatoes are a hit at any kind of meal and serve as the best side dish or simple appetiser served with some sour cream dip.
If you guys have been following us, you definitely must have seen how often we bake potatoes – be it simple classic baked potato, or baked potato wedges or sweet potato fries (with which we have been slightly obsessed lately :D)
So good in flavour, these potatoes are best made with fresh rosemary instead of dried ones. These potatoes are so so easy to make and are ready in about thirty minutes with just a handful ingredients.
You simply boil the baby potatoes and cut them by two, followed by mixing all your ingredients and then leave it in the oven for the magic to happen.
A little tip => Once the potatoes are in the oven, keep checking the potatoes every 7-8 minutes. In this recipe the potatoes on the tray were turned twice (first after the first 10 minutes and then again after 10 minutes) – you might also want to turn your baking tray bringing the back to the front. These potatoes, once cooked, should be perfectly crisp and brown. Go ahead and serve these crispy roasted potatoes with your main dishes with a very very simple recipe.
Lets get started with the recipe 🙂
Rosemary and garlic baby potatoes
by Sheenam & Muskaan December – 16 – 2017
Prep time: 5 mins Cook time: 35 mins
Total time: 40 mins
- 500 grams baby potatoes
- 50 grams melted butter
- 10 cloves of garlic (5 minced and 5 full cloves)
- 4-5 sprigs of rosemary
- salt and pepper to taste
- Wash the baby potatoes properly (do not peel them) and parboil them for about ten minutes.
- In the meanwhile pre heat the oven to 180 degree celsius.
- Place the boiled potatoes in a large bowl and cut each baby potato by two.
- Add the melted butter, minced garlic, full cloves of garlic, salt and pepper and the rosemary to the potatoes.
- Transfer the potatoes to a baking tray and place one sprig of rosemary on the potatoes and bake them for about 25 to 30 minutes and serve.
=> keep checking the potatoes every 7-8 minutes. In this recipe the potatoes on the tray were turned twice (first after the first 10 minutes and then again after 10 minutes) – they should be perfectly crisp and brown.
Our go-to pasta and the easiest dinner option – without any doubt: Spaghetti tossed in olive oil, butter, garlic and chilli flakes. If you are a garlic lover just like us, we can bet you, you would love this super easy super delicious spaghetti aglio olio pasta.
If you really think about it, this dinner dish comprises of hardly any ingredients and still is one of the most eaten comfort meals! Just top this garlicy pasta with some parmesan cheese (game-changer!) and dig in!!!
We had put a video of this dish as our first youtube video on our channel. Click here to see the video 🙂 Show us some love guys – like, subscribe and share (we are still in our super early stage!) Anyway, this pasta was made yesterday for dinner and we had posted a picture on our Instagram profile and many of you guys had asked for the recipe, so we decided to write a full post about it 🙂
Here is the recipe:
Spaghetti Aglio Olio
by Sheenam & Muskaan December – 10 – 2017
Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins
- 200-250 grams spaghetti
- one tablespoon olive oil
- 10 grams butter
- 1 teaspoon chilli flakes
- finely chopped garlic cloves: 4-6
- salt to taste
- grated parmesan cheese
- Boil the spaghetti as per package instructions. Do not rinse with water!
- While the pasta is boiling, heat oil and butter in a pan.
- Add the crushed garlic and chilli flakes and let it cook on medium heat for 2-3 minutes.
- Add the spaghetti and toss it well in the butter and chilli mixture.
- Transfer it to a pasta dish and top with parmesan cheese (and parsley: optional!) and serve!
Making chocolate buttercream frosting has always been on our list but we never actually made it because neither did we have the right piping bag and nor did we have enough motivation. All of our troubles were solved one weekend – when Fackelmann India sent us a beautiful hamper that had their best baking products and that really motivated us to make these gorgeous cupcakes (recipe for cupcakes coming soon as well :D) which were frosted with the homemade butter cream frosting inspired by Sally’s bake blog.
Its so easy to make buttercream frosting at home and it will turn your simple muffin to a pretty looking cupcake in just a few steps. This Fackelmann Piping bag comes with six nozzle tips and of course its re-usable. It definitely made the frosting process so much easier and it was so much fun to decorate simple looking muffins with creamy frosting and sprinkles.
To frost the cupcake, start from the middle of the cupcake and move the piping bag in circular motion towards the outside. We double frosted them by bringing the piping bag again towards the centre of the cupcake as shown below. Click here for the video.
One very important thing that needs to be taken care of while making this frosting is to use very soft butter. Take the butter out of the fridge already an hour or so in advance and let it come to room temperature before you beat it with the electric mixer. You simply cream the butter and then add cocoa, sugar, vanilla, cream and milk and then give it a good mix followed by beating the mixture again until the frosting is really fluffed up and ready. Here is the step by step recipe and click here to watch the video on our Youtube Channel
Chocolate buttercream frosting
By Sheenam and Muskaan November-29-2017
Creamy chocolate buttercream frosting to top your cupcakes and cakes.
Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins
Yield: Total 10-11 medium sized muffins can be frosted with this
- 100 grams soft unsalted butter
- 130 grams powdered sugar
- 24 grams cocoa powder
- 20 ml milk
- 10 ml heavy cream
- one teaspoon vanilla essence
- In a bowl, beat the soft butter with a hand mixer on medium speed for about one minute until its very creamy.
- Add the cocoa powder, powdered sugar, milk and cream and mix well with a spatula. Now beat this mixture on medium speed for one minute and then on high speed for another one minute. Add some more milk (if needed) in case your frosting is too thick and then beat again.
- Transfer the frosting to the piping bag and frost your cupcakes or cake and serve.
Super easy homemade tzatziki dip ready in just 10 minutes! I tried the best ever Tzatziki dip at a friend’s place who used greek yoghurt to make this – this recipe is however made using regular curd (we make curd at home) and I simply put it on a strainer and in the refrigerator overnight and had thick curd in the morning with all the water being drained out.
Tzatziki is basically a simple greek based dip made using the simplest ingredients (see picture below) and goes best with pita bread.
This recipe comes with a video and the recipe is up on our youtube channel. Watch here
Here is the simple step by step recipe for you guys!
by Sheenam & Muskaan November – 19 – 2017
Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins
- 120 grams hung curd
- 50 grams grated (and deseeded) cucumber – all water should be drained out
- 2 grams minced garlic
- juice of half lemon
- 1 tablespoon olive oil
- 3 grams grated dill leaves (fresh leaves!)
- salt and pepper
- In a bowl, mix together hung curd, cucumber, garlic, lemon juice, oil oil and dill leaves. Add salt and pepper and mix everything. Optional: if your dip is too thick, add the left over water from hung curd and adjust according to your preference.
- Serve with pita bread.
Who doesn’t love a classic hummus dip with some crackers and pita. We absolutely enjoy this easy recipe because its healthy, delicious and can be made in just about 15 minutes with the simplest ingredients. We also enjoy the flavoured versions of hummus – smoked paprika or beetroot etc but a classic hummus is number one for us!
Its so easy to make hummus at home – specially when all the ingredients are so simple and absolutely no prep is required, unless you don’t have Tahini at home. We made ours and stored in the fridge and it stays for more than 10 days at least! Tahini is basically a paste made of white sesame seeds. The process is really simple – you simple dry roast some white sesame seeds on a saucepan and keep stirring it on medium flame for about 4-5 minutes until the sesame seeds are golden brown in colour. Please make sure that you are constantly stirring the seeds because they can burn real quick! Now let this cool down for about 15 minutes and then all you need do is, blend the seeds with some water to make a smooth paste.
Hummus itself is super simple – just mix together chickpeas, olive oil, lemon juice, garlic and tahini and adjust the seasoning. We did not use canned chickpeas, rather soaked some overnight and boiled them before using them for the hummus.
There is also a video on your youtube channel, which will make it easier for you to learn this. Cick here and show us some love 😀
Here is the quick recipe for you guys. Hope you enjoy.
by Sheenam & Muskaan November – 12 – 2017
Prep time: 5 mins Cook time: 15 mins
Total time: 20 mins
- 1/2 cup white sesame seeds (toasted)
- 2 cups chickpeas
- 1/4 extra virgin olive oil
- 1/4 cup lemon juice
- 1 clove minced garlic
- salt to taste
- 4 tbsp water (2 tbsp for tahini paste and 2 for hummus)
- Dry roast the sesame seeds and add to the blender once cooled down. Add some water and blend to make a smooth paste. Keep aside.
- Add 2 cups of chickpeas to the blender and add olive oil, lemon juice, garlic and salt. Blend and check for smoothness. Add some water if needed. Serve with carrots, crackers or pita bread.
We have always been terrified of baking a cheesecake! The term Water bath never made much sense to us and just complicated the whole idea of “Baking a cheesecake” to another level. We absolutely love cheesecakes! – basically any kind of cheesecake: classic new York style cheesecake, or cheese cake bars or a flavoured cheesecake.
This recipe is really the best ever recipe inspired by Shelly and is adapted from her recipe for Perfect cheesecake which turned out so so well! We did a little twist of our own and it turned out be the best cheesecake we have had!
Let us quickly come to the slightly complicated part – the water bath cooking process. Please do not find an alternative to this and do not skip this, because this step is super duper important and it is not really as complicated as it sounds.
Why is it important? The water bath will ensure that the cheesecake is cooked evenly which will prevent any cracks from happening giving you a perfectly smooth cheesecake.
How is it done? You need two tins and some boiling water for this. Usual water bath is basically one tin (which has your cheesecake) and another tin (larger than the tin with cheesecake) that contains boiling water (to be filled up to 3/4th height of tin with cheesecake). So basically you add the tin with cheesecake to the second tin (that contains water) and let your cheesecake bake. Make sure that the first tin containing the cheesecake mixture is sealed properly with foil paper to prevent any water from entering through. This is also explained very well in the video on your youtube channel.
How did we do it? We simply put our cheesecake tin on our baking tray and thankfully it was able to hold a lot of water (s. picture below) but after about 20-30 minutes, it had to be refilled with more boiling water because all the water was evaporated and used in the baking of the cheesecake.
What else should you keep in mind? Not many recipes ask for you to cover the cheesecake also from the top. But we did this because we wanted the cheesecake to have that slightly-golden-yellow-brownish color only to a certain level, therefore we covered our cheesecake with foil after the color was attained (which was roughly 30 minutes)
The cooking process is very long (our cheesecake took good 65 minutes!) but it was totally worth it. You can top your cheesecake with basically anything – some fresh berries, compote or try our homemade salted caramel
A few more important things you should keep in mind:
- Please make sure that you use the cream cheese, sour cream and eggs at room temperature.
- The tin with the cheesecake must be sealed properly to prevent any water from entering.
- Do not over mix your batter (that is the reason we whisked everything with a regular whisker and not an electric beater!)
- The resting time for the cheesecake might seem irresistible but its the most important part and will ensure perfect setting of the cheesecake – we rested ours overnight and drizzled the salted caramel the next morning.
Here is the recipe for your guys! Do let us know if you try this.
Salted caramel cheesecake
By Sheenam and Muskaan November-5-2017
The perfect cheesecake recipe with a delicious creamy texture and topped with homemade salted caramel sauce.
Prep time: 10 mins Cook time: 65 mins
Total time: 75 mins plus 8 hours for setting in refrigerator
Yield: 12 slices of cheesecake
- 225 grams good day butter biscuits
- 220 grams cream cheese
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 eggs
- 2 tsp vanilla
- hot water for water bath process
- Crush the good day biscuits very very finely (powder like) and place it on the bottom of your cheesecake tin and bake this for 8-10 minutes.
- Prepare your cheesecake mix by whisking cream cheese properly. Add the sugar and whisk again.
- Add the vanilla and whisk again.
- Add the three eggs (one at a time) and whisk after adding every egg. The mixture would be light and a bit runny
- Take the cooled down biscuit mixture tin and cover it properly from all sides with foil paper.
- Now pour your cheesecake mixture to this tin and put this tin on the baking tray (or any larger tin)
- Pour some boiling hot water to the baking tray covering only 3/4th of the height of the cheesecake tin and bake this for 60-70 minutes.
- You might need to refill the baking tray with some more water after 30 minutes.
- Once the cheesecake is cooked, take it out of the oven and run a knife on the rim of the tin to loosen the cake from the sides. Let this cool for at least an hour and then cover it and place it in the refrigerator overnight.
- Drizzle it with some homemade salted caramel and serve.