Carrot Cake by Shilpa

I’ve baked this cake on 31st night. This was my first new year celebration with my in-laws and I wanted it to be special.

More than that we don’t own a normal OTG and my in-laws own one so whenever we visit them, I make sure that I bake something.

So far my experiments were good enough and they yielded good results.

Now…I own a microwave oven but not an OTG. I got to know that cakes bake better if they are baked in an OTG rather than a microwave oven with convection mode. I’ve to see that as I didn’t bake a cake in my oven yet.

I’ve followed Shilpa’s recipe to the T but just skipped the apple filling and icing.


What a cake!!! I got so many compliments!!! People liked it a lot and it was finished withtin no time. It was so soft and amazingly sweet!

You know what happened after that? My husband told me if you promise me that you’ll bake a cake for me every weekend then I’ll get you a Microwave Oven. I said that I will and that’s how I got my new Micrwave oven. I didn’t keep my promise though. I’ll soon bake one as I’ve the recipe ready. This one I’ve picked up from some site and not a food blog.


  • Maybe the presence of oil and eggs made it extremely soft.
  • It was very sweet. 1 cup maida and 1 cup sugar. So I’ve to reduce the amount of sugar to atleast 3/4th cup.
  • After a while…The cake left an oily trace on the plate…that made me think …maybe the oil amount also should be reduced. Maybe to half a cup?

Do let me know if you have made this cake and how did it come out. I would be really glad to share the experience. Also… Do let me know your views about the difference¬†between Microwave oven and OTG for baking cakes…That would be really helpful.

PS: I got 2 comments on my blog. The first one is from Lulu and second one from Trupti. ūüôā I was so happy!! I hope to get more visitors soon…

Till the next post…

C’est votre coquette!!


Tomato Dosa by Sailu

Hello everyone!! After a long hiatus I’m posting this. Not that I didn’t cook anything from food blogs…just that I was not much in a mood of writing and in my office the internet connection was pretty dysfunctional.

Anyway.. today is the day of Dosa and especially Tomato Dosa.

My husband had a bad experience in South India. He stayed there for nearly 1 year and eating so much spicy / sour and different food for such a long time had a bad effect on him. He just doesn’t prefer South Indian food. I, on the otherhand grew up on it so I miss all that. I generally prepare less spicy and less sour dishes for him. I should say that…Now, I eat even less spice than him!!

I never prepared Dosa on my own. I used to buy the batter from store and just spread it on the pan and eat them. I never prepared the batter myself. After marriage I did this just once and my husband had it without complaining. I felt maybe he didn’t like them at all.

Recently Sailu posted this Tomato Dosa’s recipe. The dosa looked so wonderfully red I was very tempted. I asked my husband is he’s willing to eat Dosa for the morning breakfast. He said OK.

This recipe is taken from Sailu’s this post.

I always go through Sailu’s site as she is a South indian who prepares north indian dishes as well. I’ve also prepared Dal Makhani from her blog itself which also turned out great!! That might be another story…


Fantastic!! This is straight from the horse’s mouth! ūüėČ I mean from my husband’s mouth. He loved it!! He said I’m glad that you read all those food blogs!! Wow!! I am very happy. Finally he ate something south indian and loved it as well!!

My Inferences:

  • I soaked rice and dal overnight. I wonder if soaking more makes any difference. I will find about this from my mother.
  • I still don’t know if this has turned out just the way Sailu has made them. They were beautifully red though.

I prepared this with peanut chutney and I also applied onion paste (Onion + salt + red chilli) on the inside of the dosa. My mom used to do the same and it tastes amazing.

I hope you get a chance to prepare the same sometime and you also get a chance to tickle someone’s taste buds.

Till the next post…

C’est votre coquette!!

Slow Cooked Scrambled Eggs by LuluLovesLondon

I’m back…After 1 week I suppose.

This week and the last week I was not much in the mood of cooking as it has been pretty cold to which I’m not much used to.

Happy new year to you all!!! I had baked a cake for this new year or rather on 31st Dec to be precise. I’ll post about the cake sometime later on as today is the day of Scrambled eggs.

This one made by¬†referring to Lulu’s post

Verdict: It was EXCELLENT and FILLING!! in my husband’s words. He liked it a lot and went for another round of toast. I’m very much happy¬†that he liked it as he is very picky in the kind of food he eats and all the things that I cook are to appease him!

 My inferences:

  • I guess using butter has made the difference. Normally I use oil to cook eggs. I guess butter gives it a better taste.

¬†I’m putting it under the category Lulu and not LuluLovesLondon as Lulu has nearly 3 blogs.

Till the next post…

C’est votre coquette!!

Spinach Cheese Parathas by Saffron Hut

I made these parathas twice!!

First time: As SH¬†said to vary spinach according to wish… I reduced the amount of paneer and increased the amount of Spinach. I should say that it made a lot of difference… I had to add water to the dough which otherwise was not needed by the original recipe. The parathas turned out GREEN(very very green) to the disgust of my husband. He gulped twice and asked me “Yeh hara hara kya hai?”. With an injured look he had it anyway…

Second time: This time I didn’t want to take any chance!! I added nearly 400gms of paneer. I added enough Spinach. The mixture didn’t need any water. I also didn’t use any dry atta to roll the parathas… The dough was perfect, soft and was not sticking to rolling pan or the board!! BUT AGAIN… This time it was my father-in-law “Yeh hara hara kya hai?”

I didn’t put any filling both the times. It was a just Spinach-cheese paratha.

My inference from these experiments:

  • Filling is NECESSARY for this paratha as spinach and paneer lose their taste when combined with atta. They taste bland. You need filling for these parathas to taste great and LOOK great!!
  • I didn’t chop Spinach both the times. I just put those leaves directly into my mixer along with paneer. Maybe that made a difference.
  • I will have to put less spinach next time so that parathas don’t turn so green.
  • I might have to add Ajwain, Dhaniya powder and Jeera Powder next time to perk it up.

I’ll make it again and again until I get those beautiful parathas made by SH. This recipe is the one which always made me go back to her blog. Such lovely photographs!! Do check her site if you didn’t till now.

Till the next post.. 

C’est votre coquette!!

Yet another food blog? WHY?

  • To¬†jot ¬†down¬†the results¬†of my experiments¬†using other blogger’s recipes.
  • To infer what went wrong.
  • To keep a note on what can be done next time to make it better.

You may not find new recipes here. I can say,¬† It’ll be a rare feat as I’m a novice in cooking and I prefer tried recipes of others rather than mine.

Someday…this lady will venture out to conquer that arena… but she is not ready yet! This blog is just one step towards it.