The Odd Hour Kitchen

The Odd Hour Kitchen, the Blog & Home Baking venture, is at your service, spreading love & joy throu

Are you looking for comfort food made with love, or wholesome & delicious snack options for all those Odd Hour hunger pangs? We have an exciting range of Muffins, Cookies, Quiches, Breads & Cakes on our menu which are perfect for tea parties, picnics, brunches or to just stock up your fridge with, to indulge in every once in a while! An Odd Hour product, you can be sure, will be tasty, wholesome, fresh & bursting with flavor & of course my secret ingredient… a whole lot of love!

26/02/2024

Double Chocolate Strawberry Hazelnut Cake ... Happy 100th Anna ❤️

My grandmother, Anna, would've turned 100 today. And she would've looked at me gently, yet firmly and told me with utmost love to get myself together and do what needs to be done.
If you knew her, you'd know about her fabulous cooking & baking skills - that she loved to feed and take care of people. Her love language was nourishment. No matter what her state of mind or body, she would put everything aside to create dishes filled with joy and love.
She followed her heart...  did what she needed to. She educated herself abroad after having her 2 children. She left them in the care of my grandfather & her extended family and went to study in France. It couldn't have been easy for her, but she did it anyway.
She was independent, resilient, practical, warm... and everything I aspire to be.

For a while now, I couldn't be further away from being that person. I'm working my way back, slowly but surely.

This Double Chocolate Strawberry Hazelnut Cake is in her memory... it's made with Oats, is naturally sweetened with Jaggery and the Fruit, has no Oil or Butter... wholesome, nourishing, filled with love.

16/12/2023

Chocolate Sable Cookies

Sometimes (just sometimes) the ❤️ craves something more "grown-up" than the comfort of Chocolate Chip Cookies. And these intense, crumbly French ones just hit the spot!
These were all the more special because my niece helped me bake them!

11/11/2023

Cacciatore...

I haven't cooked for us in weeks!! It has been hectic running from one part of the City to the other... Shuttling between teaching / reading stories to the neuro-divergent & very young to co-directing a play with a super talented bunch of teenagers.... it's been exhausting but so very fulfilling! And seeing the bright shiny faces of my kids on stage & the awe & pride in the audience... every bit of it was worth it.
So I slept in all of yesterday! For real for real (see, I've been spending way too much time with pre-teens & teens 😄) and then I cooked.... a hearty Italian Chicken Stew, with Tomatoes, Mushrooms, Olives, Peppers and the usual suspects Onion, Garlic, Red Wine -served up with some toasted Sourdough (leftover from the play 😄)
With my 80s playlist on... the best way to unwind!

06/10/2022

Buff in Plum & Ginger Sauce with Mushroom Sticky Rice...

I cooked a meal that I wanted to eat, for myself, after forever! The way our schedules have been for a bit, I haven't been inspired or motivated to get creative in the Kitchen. So meals have largely been what Vimal cooks or then versions of Egg and Maggi!
Going through my freezer I found some homemade Plum Sauce from earlier in the year, and ordered in some Buff to go with it. I may have over cooked the meat... but the flavors, paired with the Mushroom Sticky Rice, just hit the spot!

02/07/2021

A school day, with back to back classes, needs lunch that can be prepped earlier, eaten out of a bowl & above all, something that's comforting & familiar!

Enter Gol Amli na Mung ane Bhaat - just right! Of course since I put this together during a 15 minute break between classes, I didn't get the chance to call & get the exact recipe, and so as usual- I winged it!
I heated a little Ghee in a wok & added a small stick of Cinnamon, a few Cloves, some Curry Leaves & a tiny Green Chilli. I then added mushy, pre-cooked Mung, some Tamarind Water (both of which I had lying around in the fridge), a little Jaggery, Salt & Turmeric. I added some Water for the right consistency & then let it all cook together.
That's it!
A bowl of this with Rice after school - heaven!

22/10/2020

Nariyali Bhaat... (more like ½)

I made this today using but this recipe deserves to be made "specially"! But I couldn't help myself... I had an intense craving after watching
& battle it out on VI making this beautiful dish, guided by & . For exact measurements & directions, watch the episode on 's IGTV.

Here is my version using leftovers!

I heated a teaspoon of Ghee in a pan & threw in a few Cloves & a piece of Cinnamon (the latter is not in the original recipe... but I love the flavor!). After the aromas released, I added a few Cashews & sauteed them till golden. Then, in went the grated Coconut... I had only a couple tablespoons & after that roasted nicely, I added 1½ tablespoons, approximately, of powdered Jaggery. After the mixture got all caramelly & melty, I added my leftover Rice (all 3 tablespoons of it!) & gave it a good mix. I felt it wasn't coconutty enough, & slightly on the drier side, so I added some Coconut Milk & let the flavors all come together.
That's it! Beautiful, simple & heavenly!!!
Definitely making it again.. the proper way!

25/09/2020

Nutella Coconut Pudding... a

I'm getting old... seriously... I mean, first I buy a jar of Nutella for D... not me... for D!! Then the said jar actually languishes in my fridge for over 4 months!! That's a lifetime!
I mean my mantra used to be...
"For men may come and men may go, NUTELLA forever"!
(To horribly misquote The Brook by Alfred Lord Tennyson)!!
When we were young, in the ancient times, circa '80s-'90s... and Dad would bring back jars of the Hazelnut spread from trips abroad & we'd sneak spoonfuls as midnight dessert.
When I set up my Kitchen, I almost always had Nutella in my pantry... because "orders" you know... and "Kitchen Experiments" of course! If you check my spice & pantry cupboard... most of the jars are recycled Nutella jars. One Diwali, I even made tealight candle holders using lace on these jars (Please don't try this... they caught fire! Don't ask 🙈)
Well to have a nearly empty jar of this overly sweet, reallly-not-good-for-you Chocolate Hazelnut spread lying forgotten in MY home.... super shocking!
Well of course I couldn't let it go to waste! And surprise surprise... I didn't feel like spoonfuls of it for midnight dessert (😱 oh no! I've grown up!)
So... I poured some Coconut Milk into the Nutella jar, added some Milk Chocolate I had lying around & popped it in the microwave for about 3 minutes till the Nutella & Chocolate melted into the Coconut Milk. I whisked it well & added some Agar-Agar and popped it back in the microwave for a minute or so. Stirred it well, poured the mixture into a pretty jar & popped it in the fridge overnight. This morning... I snuck in spoonfuls of this not overly sweet, not-entirely-terrible-for-you dessert... for breakfast! Bliss ❤

22/09/2020

Roast Chicken Frittata with Caramelized Onions & Feta ... a.k.a Omlette!! ....

This one's perfect for when you have bits & bobs lying around the fridge, that wouldn't be enough for a meal! The only element I made fresh was the Caramelized Onion.

I shredded leftover Roast Chicken Breasts from the night before, and chopped the Veggies from the roast into smaller pieces. I had a couple of Hasselback Potatoes, which I sliced up. I then caramelized the sliced Onions in Butter-Olive Oil, Brown Sugar & Red Wine Vinegar. After this prep, I whisked Eggs in a bowl using a hand-mixer to get them nice & airy & frothy, added Milk, & seasoned with Salt, Pepper & Nutmeg. I heated my cast iron skillet & melted some Butter & Oil, swirled the skillet to make sure it was coated well, and then poured the whisked & seasoned Eggs into it. I then tossed in the shredded Chicken, Veggies, Potato slices, & homemade Ricotta, covered the skillet & let it cook for a bit. When the Eggs seemed slightly cooked, I topped the Frittata with the Caramelized Onion & Feta & popped the skillet in the oven, till the Eggs were cooked through.
A gorgeous, wholesome way to use up leftovers!

20/09/2020

Roast Chicken Breasts with a Red Wine Sauce & Veggies...

One of those - "I'm-Not-Sure-What-I-Want-So-I'll-Use-EVERYTHING" dinners!

The Chicken Breasts were marinated overnight... (because we received a dabba of goodies including Puri & Kheer from Vimal, our help!!) ... with a rub of Garlic & Onion Powders, dried Herbs, Cumin Seeds, Coriander & Red Chilli Powders, Kanda-Lasun Masala, and a large dollop of my homemade Kashundi! I considered adding a little Honey to balance out the spicyness... but I forgot 🙈

I heated a blob of Butter & some Olive Oil in my Dutch oven & seared the Chicken on high heat and kept aside. In the same fat, tossed in some French Beans, Gavar, Carrots, Cauliflower, Onions & Garlic, seasoned the Veggies with Salt, Pepper & some dried Herbs & stirred them well. I, then, placed the Chicken Breasts on the Veggies, put the lid on & popped the pot into a preheated oven at 200°C, for about 25-30 minutes.
When done, I removed the Chicken & Veggies to a serving dish, and placed the pot with all the juices in it, back on the stove to bubble a bit. I then poured a generous splash of Red Wine (and then poured ME some!) & let the jus reduce, added a little Corn Starch to thicken it and then poured some over the Chicken & Vegetables & rest on the side to dip!

18/09/2020

Drunken Pear Hazelnut Ricotta Cake...

A few weeks ago some Pears that were overripe found themselves soaked in Bacardi & a Sugar Syrup spiced with Cloves & Cinnamon. While I still need to strain & bottle my homemade Pear Liqueur, I thought I'd use up some of the gorgeous, drunken chunks of fruit.
Meanwhile, enter an almost expired open carton of Milk... a few squeezes of Lemon into it while heating, strained for a short time, and I made me some homemade Ricotta!
And I had some toasted Hazelnuts from my Coconut Milk Ganache Truffles from a few days ago.
So found this lovely recipe from ... finely chopped some of my spiced Liqueur infused Pears, instead of grating them, substituted ½ the quantity of all purpose Flour with powdered Hazelnuts ... and I was good to go!
This Cake is beautiful!!! Tender crumb, warm & buttery... it is perfect!!!!
I'm going to savour it... nice & slow! Thanks for the recipe Joanne ❤

16/09/2020

Dark Chocolate Coconut Milk Ganache Truffles ....

I had a bit of the Coconut Milk Ganache leftover from our "Jab We Met" / D's birthday cake... the Dark Chocolate Zucchini Carrot Cake with Amaranth & Oat Flours.

So instead of stealing spoonfuls, I stuffed tablespoonfuls of the chilled Ganache with roasted Hazelnuts & Cranberries & rolled the little balls in a mix of Cocoa, crushed Hazelnuts & Sea Salt... 🥰🥰🥰 bliss!!

If you want to make the Ganache from scratch... I used the awesome recipe from
I heated about ¾ cups of Coconut Milk & added 250gm of chopped Dark Chocolate (a mix of 45% & 70%), whisked in about ¼ cup Butter & finally a couple of spoons of Maple Syrup (I would've skipped any sweetener all together- but I made the cake for my family, who appreciate a bit of sweetness!!)

15/09/2020

Sindhi Curry & Aloo Tuk... (and lots of leftovers!)

I woke up craving Sindhi Curry!! Which is very strange! Or maybe it was the Tuk & I didn't want to feel guilty craving twice-fried Potatoes!!!
I reached out to my trusted friends at for a recipe & I struck gold! has a great recipe on their Instagram page... it's with Toor Dal... and I was looking for one without any dal. Then the sweet sent me her comprehensive E-Cookbook, Sindhi Cuisine, which is just FANTASTIC! I'm definitely going to be making a lot more dishes from that one!
I used her recipe as a base & took off from there... as usual since I didn't have certain ingredients & excess of some 🙈
Pushpee's recipe serves 8... I eyeballed the ingredients to make enough for 1-2 people
I mixed a large tablespoon of Besan flour in some water & kept aside... make sure there are no lumps. In a pressure cooker, heat some Oil, add Jeera & Methi Seeds, and Hing; and after they're fragrant, add another tablespoon of Besan & roast till brown. Now add the Besan-water mixture, stir to make sure there are no lumps & add water, stirring continuously. Add grated Ginger, Curry Leaves, Salt, Turmeric & Green Chillies. Once this starts boiling add the vegetables. The recipe called for Drumsticks, Ladies' Fingers, Brinjal, Gavar & Potatoes. I only had the last 2, so I added French Beans, Carrots & Cauliflower. The recipe also called for Kokam, which I didn't have 🙈 so I grated Tomatoes and added them, with Red Chilli Powder. Pushpee cooks the Sindhi Curry for an hour, and I'm sure the flavours of a slow-cooked curry are beautiful! But I was short on time, so I pressure cooked it. And then, finally added Tamarind Pulp & cooked it some more. Served it up with Rice & Aloo Tuk... which are these gorgeous chunks of twice-fried Potatoes , tossed with Salt, Red Chilli Powder & Aamchoor.
Every once in a while, I cook a meal that make ME & MY ❤ happy... this has got to be one of them!! Thank you Pushpee!

13/09/2020

Dark Chocolate Zucchini Carrot Cake with Coconut Ganache....

September 13, 2000...
I met the guy I'm spending with!
If you had told us then that we'd be together 19 years, married for 15... or even survive 6 months locked down at home together....
we'd probably have asked you to share whatever it was that you were smoking (or drinking!!)... To say it's been an unbelievable rollercoaster of a journey, is to put it very mildly!

Well here we are... 20 years on... still trying to figure it all out, still demanding a share of your stash, if you were to suggest "forever"... so I thought we'd celebrate with an "unbelievable" cake... I mean this isn't something you'd expect ME to bake!

So here's a Chocolate Carrot-Zucchini Cake with Amaranth & Oat Flours, Jaggery & Demerara Sugar to sweeten it, frosted with a Coconut Milk Dark Chocolate Ganache with Maple Syrup. It's

And it was loved!

09/09/2020

Everything Roasted Salad with Feta...

Been trying to clean out the fridge & freezer & use up whatever is useable... hence this dinner

Found boiled Chickpeas in the freezer, a slice of Pumpkin in the fridge, from over a week ago, parboiled Beetroot from last night... so tossed them separately in this lemon-infused Olive Oil I have & popped them in the oven at about 220°C for 25-30 minutes.
The dressing is homemade Kashundi (from pre-Covid days), Maple Balsamic Vinegar & a couple drops of Maple Syrup.
Topped it with Feta & some Nacho Chips for crunch... very wholesome, super delicious, kinda healthy? Who cares... I enjoyed it 😁

01/09/2020

Pear Sour Cream Coffee Cake

I had a couple of almost overripe Pears & ½ a tub of Sour Cream that wasn't going to last the week, and it was a rainy Monday... seemed like the perfect time to bake!
I resisted the urge to use Chocolate & found this lovely recipe on ... simple, one bowl, regular pantry ingredients... just what I needed!
Turns out I didn't have enough Sour Cream, so I added some Yogurt too. Other than that I didn't tweak the recipe... and the cake was 🥰🥰🥰 fresh, warm out of the oven yesterday... and cold straight from the fridge today... very more-ish! Little slivers kept me going today through a long day at work!!

Thanks for the recipe ❤

Photos from The Odd Hour Kitchen's post 30/08/2020

Mutton Biryani...

I started off wanting to make Kosha Mangsho for dinner last night... but neither of us were too hungry. So I left the marinated Mutton in the fridge for lunch. By which time... we'd changed our mind... and so the Biryani!

I marinated the Mutton overnight with Yogurt, minced Onion, Ginger-Garlic Paste, Turmeric, Red Chilli Powder. This afternoon, I also added some boiled & quartered Potatoes to the marinade.
I heated some Ghee in the wok & added Cloves, Cinnamon, Cardamom, Black Pepper and once this was fragrant, I threw in finely chopped Onions & let it all roast till the Onions were brown. Then I added Ginger-Garlic Paste & cooked it till the rawness disappeared. In went the Turmeric, Chilli Powder & Coriander Powder along with the Tomatoes & I cooked it till it all got mushy. I picked out the Mutton Pieces & Potatoes from the marinade and tossed them in the Masala till well-coated. Finally added the Yogurt Marinade and some Water, gave it a good stir, and covered the wok with a water-filled lid for about 15-20 minutes, checking & stirring a couple of times. I then added Garam Masala, Kasuri Methi & Coriander Leaves, covered & cooked for another 20 - 25 odd minutes.... till the Mutton was done.
Meanwhile I had soaked Brown Rice for a while, which I then pressure cooked.
I then layered the Rice & Mutton Gravy in my earthen pot, drizzled Ghee & Kewra Water & covered it with the lid, sealing it with foil... and placed the pot on a hot tawa for another 20 minutes.

I woke up this morning with this feeling... a kind of yearning that only some kind of music complements... usually it's stuff from the 80s or on some days Rock! Today I wanted to be surrounded by Manna Dey, Hemant da, Rafi... so they (and some wine) kept me company while I cooked... and I felt at one with myself ❤
And the Biryani didn't turn out too bad either!

Timeline photos 29/08/2020

Grilled Pears with Blue Cheese & Nuts...
This one is an "anytime dish"... at least for me... it's a

Heat some Butter in a pan & place sliced Pear (the soft variety), the peel-free side down. After a couple of minutes, add some Honey & cook till the Pear is caramelized. Place on a plate, drizzle the melted Butter & Honey over the Pear, crumble Blue Cheese & add roasted Nuts... eat warm or chilled... Anytime!!

Timeline photos 26/08/2020

"Achaari" Chicken Curry, with Raagi Tortillas from ....

I made a Stuffed Red Chilli Pickle a while ago. The Chilli is long gone, but I have the spicy Mustard Oil left, which I use once in a while to temper spices for veggies or dal. Tonight I used it to make this simple Chicken Curry.

I marinated the Chicken with Salt, Turmeric, Chilli Powder & Ginger-Garlic Paste. Meanwhile, I heated some of the Achaar Oil in a wok & tossed in Kallonji, Saunf, Jeera, minced Garlic & finely chopped Onions. Once the Onions were browned well, I added in chopped Tomatoes & a tiny bit of Salt to speed up the cooking. When the Tomatoes were mushy, I added Turmeric, Chilli & Coriander Powders and cooked the Masalas well. I then poured in a little Water & add the marinated Chicken & covered the wok with a lid filled with water. When the Chicken was nearly cooked, I stirred in a spoonful of the Pickle Masala, 2 capfuls of Sugarcane Vinegar, some Kasuri Methi & Coriander Leaves. Just before serving, I drizzled a spoonful of Ghee.
We had this with some super delicious Ragi Tortillas ligtly roasted with Ghee... a simple, yet beautiful pairing... food for the soul ❤

Timeline photos 26/08/2020

"Gourmet" Scrambled Eggs on Toast....

Somehow I rarely make my favourite Egg dishes at home... Poached & Scrambled... I always order these at restaurants, but worry I might mess them up while cooking 🙈

Well I woke up wanting a good Scrambled Egg... so that's what I made!
I sliced up some Mushrooms I had in the fridge & sauteed them in butter.
I whisked 2 Eggs (1 portion) with a splash of Milk & poured it over the Mushrooms while constantly stirring, gently. I turned up the flame for the 1st minute or so, and then turned it down for the next 2-3 minutes. I tossed in a few small chunks of Monterey Jack, seasoned with Salt and Pepper. I like my Scrambled Eggs soft & creamy... so I took the pan of the stove when it reached that consistency & spooned the Eggs over freshly buttered Toast. I drizzled some Truffle Oil, and sprinkled shavings of Truffle & Blue Cheese over it.... and bliss! Decadent, comforting, just what we needed!!

Timeline photos 25/08/2020

Masala Chicken Wrap with Almond Flour Tortillas from ...

This was D's dinner the night I made Chicken Stew ... turns out he doesn't like Stew... who knew 🤷🏽‍♀️

I picked some plump pieces of Stewed Chicken, shredded them, tossed them in a pan with Olive Oil, Turmeric, Chilli & Coriander Powders, my go-to Kanda Lasun Masala, a few splashes of the Stew, a capful or 2 of Sugarcane Vinegar & Salt. Filled the roasted Tortillas with the Masala Chicken, topped it with a sunnyside up Egg, Onions & Coriander.
Apparently it hit the spot!

Timeline photos 23/08/2020

Coffee Coconut Pudding...

This one is inspired by & .... but isn't anywhere close to as pretty as hers!!!

Not the best dessert to have at night... especially if you're unable to sleep! But sometimes you need what you need!!! And I HAD to have this!

The original recipe used Cream as well, and Coconut Sugar. I didn't want to use the former, and didn't have the latter. So here's what I did:

I heated about 175-200 ml Coconut Milk, added a couple of generous teaspoons of Instant Coffee and eyeballed strands of Agar-Agar. After the Agar-Agar melted and the Coffee dissolved, I added 2-3 tablespoons of Maple Syrup & let the mixture thicken before taking it off the stove. Once cool, I poured it into a glass jar & made the Ganache.
I used the remaining 50 - 75 ml Coconut Milk from the pack; heated it in the microwave for 45 seconds & then added a large chunk of 70% Dark Chocolate & whisked to combine.

A couple of hours in the fridge & I had a gorgeous almost (the chocolate wasn't) Dessert that satisfied the heart, body, & soul...

Timeline photos 23/08/2020

Chicken Stew with Almond Flour Tortillas from 🥰🥰🥰....

PMS + Rainy Sunday calls for and this just hit the spot!!!
I sautéed diced Onions, minced Garlic & sliced Carrots with Butter & Olive Oil in my brand new Dutch Oven 🤩. After about 5-7 minutes, I added in Oat Flour, followed by Potatoes, Corn, Mushroom, cubes of Chicken, Bay Leaves & a stick of Cinnamon. Since I didn't have Chicken Stock, I poured in Water & some Chicken Soup Powder. I seasoned the Stew with Salt, Pepper, Nutmeg & Chilli Flakes & covered the Dutch Oven to all the Stew to cook. After about 10-15 minutes, I added some dried, mixed Herbs & fresh Coriander. I removed the Chicken with a slotted spoon & covered the pot till the Potatoes were cooked. After shredding the Chicken, I added it back into the pot, let the Stew boil one last time & turned off the stove.
My childhood friend ... we go back to when she was a baby (& I may have bullied her growing up!!!)... has started making these amazing Egg White Tortillas.... I tried the Almond Flour ones tonight & they were really good! I roasted them lightly in Butter (as recommended) & served them with the Stew, instead of Bread. It was a great combination... hearty, yet light!!!
My ❤ was happy!!!

Timeline photos 21/08/2020

Fish & Chips à les Savants...

I spent most of this week at my parents'... it felt so good... just being in the same space as them, chatting away and of course... I got spoilt rotten. Ma cooked all my favourites... Bisebele Bhaath, Bhel, Dhokla... she even baked me bread!! I felt so loved!!
Back in my Kitchen tonight, I thought I'd make D, HIS favourite... Fish & Chips.
I had Basa, so that's what I used.
I dredged the Fish Fillets in Flour, dipped them in a whisked Egg, coated with Bread Crumbs & fried them (sometimes I bake them) ... so simple.
Now I play around with the crumb coating all the time, in terms for flavour & seasoning. This time I went Maharashtrian! I mixed into my Breadcrumbs some minced Garlic, Coriander, Cumin Seeds, Coriander & Chilli Powders and some proper Maharashtrian Kanda-Lasun Masala for a kick! To complement it, I mixed some Peanut Chutney with Tartare Sauce (both store-bought). And instead of Chips, we had Hasselback Potatoes with a sprinkle of Rosemary Lavender Himalayan Pink Salt & a drizzle of Lemon infused Olive Oil...
I miss the home I grew up in... but it also feels good to be home where I have some growing old to do ❤

Timeline photos 18/08/2020

Bhindi Masala...

I cooked for my parents today! And didn't get down to taking a decent picture 🙈

loves Bhindi... I do not. A few weeks ago that's what he wanted to eat but not the "regular" way it's made. So he
unearthed this recipe from YouTube ... Sonia Barton 's channel. D prefers using videos as a guide... as for me, give me a written/typed/printed recipe any day! Well anyway this one sounded good... we made a few tweaks... and it was a hit!
So when Ma said there's Bhindi for dinner... I volunteered to cook!

Chop the cleaned Bhindi (200gm for ) into 2 pieces & toss them well in a mixture of Besan, Salt, Red Chilli Powder & a few drops of Water to help coat the veggies. Cook the Besan-coated Bhindi in a little Oil, on a low flame, till almost cooked & crisp. My Addition 1 : do the same with a handful of Cashews & keep both aside.
Next sauté some Jeera & 1 finely chopped Onion, with a sprinkle of Hing, till the Onion turns golden. Now add Green Chilies, Ginger-Garlic paste, Turmeric, Dhania & Red Chilli Powders and in a minute Tomato Puree made with 2 Tomatoes. Cover & cook till the oil separates. Adjust the seasoning & now My Addition 2 : add some Chaat Masala or Amchoor... whatever you have. Now stir in ½ cup Yogurt, quickly & on a low flame. Add salt, stir, cover & cook for another 3-5 minutes. Add water depending on the consistency of the gravy you'd like & some Garam Masala. My Addition 3 : Kasuri Methi, sprinkled generously. Stir in the Bhindi, cover & cook till the veggies are done. Just before serving, add lots of Coriander Leaves & My Addition 4 : 1 tablespoon Ghee

I got stamp of approval & my father, who is almost always skeptical about the dishes I make, had 3 helpings! Phew!!

Timeline photos 14/08/2020

Zucchini Carrot Chocolate Cake....

I had a girls' night in today after ages! We ordered in Chinese, painted our nails, gossiped... & I wanted to bake something for dessert for tonight & the weekend.

has a recipe for a "super moist & indulgent Zucchini Chocolate Cake" and I've been wanting to make that for a while!
Now I had some Zucchini & loads of Carrots... so I decided to marry the 2! And for some reason, I wanted to make this a ... no, again not a cry for help!!! So I replaced the all purpose flour with Amaranth (Rajgira) Flour & Oatmeal & used powdered Jaggery instead of refined sugar. The result is a soft, "super moist & indulgent", incredibly decadent Chocolate Cake that doesn't taste healthy! I considered making a frosting... but this doesn't need it at all!

A perfect end to a perfect girly evening!!!

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