Coffee Cake with Salted Caramel Sauce and Ganache

coffee cake
Whenever I’ve looked up ‘coffee cake’ on Google, the results are almost always about cake you eat with coffee. So what’d I do? I just made one with coffee in it. It’s pretty basic and hard to get wrong. It did turn out a little stronger than I’d thought, but I’m not complaining. This isn’t the cake you have with your coffee. This IS your coffee!coffee cake



Flour - 1 cup

Butter at room temperature - 1/2 cup

Sugar - 3/4 cup (I ran out of brown sugar so I used regular white)

Eggs - 2

Baking powder - 1.5 tsp

Instant coffee powder (I used Bru) - 2 tbsp mixed in 2 tbsp hot water

Vanilla - 1 tsp

Salt - 1/4 tsp (only if you're using unsalted butter)

coffee cake


Preheat oven at 180C.

Whisk butter and sugar till light and fluffy.

Add eggs and whisk some more. Add vanilla.

Mix the dry ingredients in a bowl.

Add the coffee and water mixture to the egg mixture and mix well.

Add the dry ingredients to the egg mixture and gently fold. Don't beat or over mix, else the cake will turn out hard.

Grease and line your baking tin with butter paper. Pour the batter in and bake for 35 mins. Do the toothpick test to see if it comes out clean. If not, bake for another 5 mins.

Let the cake cool before you top with salted caramel and ganache. They're optional though. You could simply dust it with icing sugar and serve.
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Smoked Mutton Bafat Curry

The last time I made bafat was with pork, a few months ago. This time I wanted it with mutton. Not only that, I wanted it smoked. Who doesn’t love a good smokey flavour, right? Thankfully, the ironing guy had his shop open right beside my house. I got a couple of pieces of coal from him and used it to smoke the mutton curry. It turned out pretty smacking good. The smoke sure did seep through the curry and into the meat. This was lunch, and by dinner the curry got even better. You can find the recipe for bafat powder here.

mutton curry


Mutton on the bone - 600 gms

Onions - 2 sliced

Green chillies - 2

Bafat powder - 4 tbsp (2 tbsp if you don't want it too spicy)

Tamarind pulp - 1 tbsp if it's a strong paste, 2 if it's juice from the pulp

Garlic - 4 cloves crushed

Ginger - 1 inch piece sliced

Ghee - 2 tbsp

Salt to taste

For smoking:

A katori (small bowl) and 2 tsp of ghee

mutton curry


Heat oil in a pressure cooker and saute sliced onions till lightly browned.

Add green chillies, ginger and garlic. Saute some more.

Now add the mutton pieces, bafat powder, tamarind pulp, salt and water just enough to cover the meat.

Put the lid of the cooker on without the whistle and when you see the steam escaping the nozzle, put the whistle on. Cook on high till the first whistle is out. Then cook on low heat for 15 to 20 mins.

Let the pressure drop on its own before you open the lid.

Now open the lid, place the small bowl with the hot coal in it in the centre and pour 2 tsp of ghee on it. It will immediately emit smoke and you need to put the lid back on. Let it sit like that for 15 mins. No need to move it else the coal might end up in your curry. Take the lid off and remove the bowl with the coal. Reheat before serving.

I served this with peas pulao. You could serve with plain rice, jeera rice or any other kind of rice.



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Hot and Sour Drumstick Curry with Cabbage Palya

I’ve completely gotten into this mode of cooking a proper vegetarian meal every night this week. Thankfully I had the ground coconut masala and cooked tur dal in the fridge already. All I needed to do was cook the vegetables and bring it together with the dal and masala. The cabbage palya barely took 7-8 minutes to cook, so it wasn’t an elaborate process.


The drumstick curry

Yield: Enough for 4 people


Drumstick - 2 medium ones cut into 2 inch pieces

Red shallots (sambar onions) - 7-8

Tomato - 1 quartered

Masala - 3 tbsp of previously ground masala + 3 dried red chillies + 3 cloves garlic + 1 tsp tamarind pulp all ground together

Cooked tur dal - 1/2 cup

Jaggery - 1 tbsp crushed

Chilly powder - 1 tsp

Tamarind pulp water - 1/4 cup

Coriander leaves for garnish

Salt - to taste


Ghee/oil - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Curry leaves - 2 sprigs



Cook drumsticks in water for 6-7 minutes or till it's slightly soft when you poke it with a fork/knife (I didn't know how else to check) and keep aside with the water it was cooked in.

Heat oil/ghee and add all the ingredients for tempering and let them splutter.

Now add the tamarind water and let it come to a boil for about 3-4 mins.

Add the masala and dal along with tomatoes and shallots. Let this bubble on medium heat for 5 minutes.

Add the drumsticks, salt and chilly powder.

Take it off the heat and garnish with coriander leaves.

The cabbage palya


Cabbage - 1 small, shredded

Oil - 2 tbsp

Mustard seeds - 1 tbsp

Channa dal - 1 tsp

Curry leaves - 1 sprig

Chilly powder - 1 tsp

Turmeric - 1-2 tsp (depending on how you like it)

Salt - to taste


Heat oil and add mustard seeds, channa dal and curry leaves. Let them splutter.

Add the turmeric and chilly powder.

Add cabbage and stir well.

Add salt and cook for 5 minutes. I like mine slightly on the crunchier side. If you want it to be cooked though completely cook it longer.

I served the curry and cabbage with rice and a side of yoghurt and mango pickle.


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Spinach Curry and Egg Masala

Yesterday was spent cooking and over eating chicken biryani. I couldn’t get myself to cook more chicken today as well. Not in this heat. My kitchen doubles as a sauna during summer. That’s why the spinach curry and some egg masala on the side. The curry base was a mix of cooked tur dal and ground coconut with whole spices. If the masala and dal are made before hand, it’s a easier to put it all together.
spinach curry
Spinach curry

Spinach - 2 cups chopped

Tur dal - 1/2 cup cooked

Green chilly - 1 slit

Salt - to taste

Ground masala:

Coconut - 1/2 cup grated or cut pieces

Dried red chilly - 1

Cumin seeds - 2 tsp

Coriander seeds - 1 tsp

Pepper corns - 1 tsp

Turmeric powder - 1/2 tsp

Water - enough to make a thick paste


Oil/ghee - 1 tbsp

Mustard seeds - 1 tsp

Dried red chilly - 2

Curry leaves - 1 sprig

Blanch the spinach and keep aside. Save the water it was blanched in.

Heat a pan with a tsp of oil/ghee and add 3 tbsp of the ground masala along with the dal.

Mix well and add a dash of blanching water. Add the spinach, salt and chilly.

Let it come to a boil and take it off the heat.

Now heat some ghee in a pan for tempering. Add mustard seeds and let them splutter.

Add the red chilly and the curry leaves. Once they splutter as well, add to the curry.

Note: Save the masala in a box and freeze. Use when you need to make another curry. Replace spinach with any other cooked vegetables. Same with the dal

spinach curry

Egg Masala

Eggs - 4 boiled

Onion - 1 medium sized finely chopped

Cumin seeds - 1/2 tsp

Curry leaves - 1 sprig

Turmeric powder - 1/2 tsp

Chilly powder - 1/2 tsp

Garam masala - 1/4 tsp

Salt to taste

Oil/ghee - 2 tbsp

Heat oil/ghee and add the cumin seeds and then the curry leaves. Add the onions.

Add garam masala, turmeric, chilly powder and salt. Stir well.

Once onions are cooked through, add eggs and mix.

Take off heat and serve as a side dish.


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Mango Cream Cheese Pancakes

cream cheese

Making the most of mango season, and the fact that it’s Sunday, meant mango for breakfast. I’m certain these pancakes aren’t an innovation. But I didn’t look up the recipe. I tried them on my own and they turned out just as expected. Delicate and decadent. You can taste the cream cheese and the mango in the pancake itself. They’re also very soft and moist, so no need to bathe them in syrup. Top with more mango or any other fruit and you’re good to go.

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Rava dosa with chutney pudi

Rava dosa (dosae in Kannada, of course) is definitely right up there among my favourite breakfast dishes. This one’s easy to put together since there’s no grinding, fermenting and all of that. Serve it with some garlic chutney, or as in my case this morning I did with chutney pudi and ghee. Makes for a really delicious and quick breakfast on weekdays.

rava dosa

rava dosa

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