Parita's World

Palak Kadhi (Spinach cooked in yogurt gravy)

2012-07-19T15:03:00.000+05:30

Dear all,

I am back with another of my favorite dishes but this time with a healthy twist!

Kadhi has been my favorite since childhood. The satisfaction of having sizzling hot kadhi with khichdi with papad and some spicy pickle is simply out of this world! Its a must to make kadhi atleast once a week in my house. The sour flavor of curd with gramflour and spices really perks up the mood. I love to sip it just as it is like a soup and satisfaction which I get is seriously beyond words. Its my comfort food!

It hardly takes 10 mins to prepare kadhi so whenever I am in hurry this is always on my mind. There are various versions of Gujarati Kadhi but I prepare it in my mom style. For me she is the best cook and no matter what I cannot get the same flavors as her hand. Love you mom!

I am not overly fond of green leafy vegetables and hence always on a look out of new ways to incorporate them in my diet. What better way then add these to my favorite kadhi! I have cooked Palak Dal and really liked it so I was fairly confident kadhi and palak would go well and boy they did! This is a whole meal in itself and I love to have it as a soup! Its healthy and delicious and hardly takes any time to prepare. so lets get started with the recipe

Palak Kadhi
Ingredients:-
1 cup curd (yogurt) preferably sour
2 cups of water
2 cups of spinach leaves cleaned and finely chopped
2 tbsp gram flour (besan)
2 green chilies slit in half
Salt to taste
1 tbsp jaggery
2 tbsp finely chopped fresh coriander leaves

For Tempering:-
2 tbsp ghee or clarified butter
1 tsp jeera (which I forgot to add :( )
a generous pinch of asafoetida (hing)
1 cinnamon stick
2 cloves
1 dry red chili

Procedure:-

Beat besan, water and curd together well until there are no lumps, add in salt and beat once again and keep it aside
In a pan heat ghee, add in jeera, cinnamon, cloves, red chili and hing.
Now add in finely chopped spinach leaves, cover and cook for 4 to 5 mins.
Once spinach is cooked, add in curd and besan mixture, green chilies and jaggery
Cook in slow gas for 4 to 5 mins until it comes to a boil.
Turn off the gas , sprinkle some fresh coriander leaves as garnish and serve hot with khichdi

Hope you all liked the recipe and do give it a try and let me know if you have any questions or doubts.
Until next time take care and stay healthy!

Spicy Potato Fry / Spicy Aloo Fry

2012-06-28T13:58:00.000+05:30

Dear All,

Its been a while since I last posted a recipe which was not a cake so today I thought lets share a very simple and satisfying dish. This is my version of Spicy Aloo Fry! Who doesn't love potatoes? I am yet to come across anyone who doesn't like potatoes :) Its one of those vegetable which gives that happy feeling in whichever form you have it say french fries, cutlets, sandwiches, stuffed etc.

Aloo fry is ample around my home, I make it at least once a week. Its one of those dishes which I can have all by itself also spicy, masaledar...and delicious! Slurp! Ok lets get started with the recipe shall we?

Spicy Potato Fry
Serves 2
Ingredients:-
5 - 6 big potatoes
2 big onions finely chopped
2 tbsp oil
1 tsp mustard seeds
1 tsp red chili powder
1 tsp turmeric powder
1 tsp jeera powder (cumin seeds powder)
1 pinch hing (asafoetida)
Salt to taste
1/2 tsp garam masala
1 tsp fresh lime juice
1/2 tsp chaat masala
2 to 3 tbsp fresh coriander leaves finely chopped

Procedure:-

Wash and chop the potatoes in 1 inch cubes
In a heavy bottom pan heat the oil, once its hot enough add in mustard seeds and let it splutter.
Now add in hing, chopped onions, chopped potatoes, red chilli powder, turmeric powder, jeera powder and salt.
Mix well, cover and cover the potatoes over slow heat for 10 to 15 mins.
Make sure to check on them from time to time so that they do not burn. Little bit brown is fine as it gives that rustic look
Once the potatoes are almost cooked add in garam masala , chaat masala and lime juice and again cook for another 2 mins.
Finally add in chopped coriander leaves.
Serve these spicy potatoes with roti or rice.
I love to have these all by itself or with hot rice drizzled with ghee :)

Verdict:- Its one my most favorite dish of potato and whenever I have it gives me that feel good feeling :) Happy stomach happy me!

Do try the recipe and let me know how it turned out for you :)
Till next time take care and stay healthy!

Celebration Cakes!!!

2012-06-22T15:10:00.001+05:30

Hi all,

Sharing couple of celebration cakes which I made this week for Cake Walk :)

The first one is a gorgeous ruffle cake. The cake is pineapple sponge cake with fresh cream icing. I was so happy with this cake, it looked absolutely stunning!

A closer look at the ruffles :)

The second cake was requested by Jalapa who wanted a Eggless Pineapple Kiwi Fresh Cream cake for her husband's birthday and I came up with below version :)

Hope you guys enjoyed the pics as much as enjoyed making these :)

Chocolate Truffle Cake for 1st Wedding Anniversary

2012-06-12T14:40:00.002+05:30

Hi All,

Samyukta from ISimplyLoveMakeup requested me to prepare a Chocolate Truffle Cake for her first wedding anniversary. I was very excited and nervous at the same time as 1st wedding anniversary is so special and honestly I didn't want to disappoint her.

Also I always believe in giving a personal touch to cakes especially if its a birthday or anniversary. So I asked some of her hubby's favorite things and having met her and following her blog I knew some of her favorite things :) I have incorporated both her and her hubby's favorites in the cake like football, shoes, lipstick, apple logo etc :)

The cake is dark chocolate cake with chocolate ganache used as filling and frosting. The border is done using white chocolate. The cute little items like shoes, lips, football, lipstick, handbag, apple logo etc is all made with chocolates and is completely edible :)

I totally loved the final look and I hope the couple enjoyed it as well.

Here's wishing the lovely couple Samyukta and Saurabh happy 1st wedding anniversary and a wonderful life ahead!!

Enjoy the pics :)

Hope you all liked the cake, do leave your suggestions and comments below.
Thank you

Eggless Chocolate Truffle Cake

2012-05-20T23:30:00.000+05:30

Dear All,

Hope you all had a great and relaxing weekend. It had been a long time since I made a chocolate cake so thought of making my most favorite cake ever Chocolate Truffle Cake! Doubled the recipe of Eggless Chocolate Cake filled and frosted with homemade chocolate ganache!

The cake turned out to be fantastic! Chocolate ganache filling was simply perfect, not too sweet and not too bitter! I personally love to warm up the cake for few seconds in microwave and have with a BIG scoop of vanilla ice cream!! YUMMMM!!!

Want a slice?

For the recipe, follow my eggless chocolate cake recipe just double all the ingredients to get 8 inch cake

For Chocolate Ganache I followed the recipe from here, the recipe adds flavored liquor but I have not added any.

Once ganache is ready put it in fridge overnight for setting before using it on the cake. Refrigeration will cause ganache to become quite thick and makes it easy for spreading on the cake and piping.

Once filled and frosted the cake with ganache again pop the cake into fridge for atleast couple of hours for setting, remove the cake half an hour before serving.

Hope you guys liked the cake and if in case of any doubts or queries do post below.
Until next time, tc!

Love,

Basic Tomato Sauce for Pasta and Pizza

2012-05-15T23:20:00.002+05:30

Dear All,

Its been a while since I posted a recipe which is not a cake or a dessert :) So today I will be sharing one of my most favorite recipe of basic homemade tomato sauce! I learnt this recipe from my mom and using it since I don't even remember probably more than 10yrs now! I always use this recipe for my pasta and pizzas and till date it has never failed me!

The recipe is very very simple and very versatile. I always make this sauce and depending upon the dish I am making I tend to add my spices like oregano, pepper etc. For pasta dishes add couple of tbsp of fresh cream and you have the world's most delicious pasta sauce ready! People who have been following me since the start know that couple of years earlier I was based in Switzerland and we used to have pasta and pizzas regularly. This recipe along with addition of fresh cream tastes exactly like that!

I have provided the different versions at the end of the post so do check out!

Basic Homemade Tomato Sauce
Recipe:-
Makes 1 cup
1 kg fresh ripe tomatoes
Salt to taste
2 tbsp sugar
1 tsp red chili powder

Procedure:-

Wash the tomatoes and chop them into quarters.
Put them in a big cooker and add half cup of water.
Boil the tomatoes until well cooked for about 4 to 5 whistles
Before proceeding cool the tomatoes completely.
Blend in the tomatoes using mixie or blender into fine paste, this may be watery so dont worry.
Pass the tomato puree through a sieve to make sure all seeds are filtered out.
In a non stick pan pour the tomato puree, add in salt and red chili powder and cook until all the water is evaporated and sauce reduces by half and thickens!
Be very careful here as the sauce while cooking tends to splutter around!
To check the consistency it should coat the spoon nicely without being runny.
Finally add in the sugar and cook for another couple of mins.
Turn off the gas and use as desired!

Variations:-

If I am making pasta dish I love to add in few tbsp of fresh cream, I usually use Amul which is easily available at any grocery store, you can even use fresh homemade malai just make sure you blend it well before pouring to avoid lumps of cream in the sauce. Along with cream feel free to add in fresh basil leaves, minced garlic or oregano.
For Pizza I use this sauce as it is and drizzle some olive oil and oregano on the pizza while baking.

Feel free to adjust the recipe to your taste, the addition of sugar is very important as it balances out the sourness of tomatoes very well!

Hope you enjoyed the post, until next time, tc!

Love,

Devils Food White Out Cake - My Version

2012-05-08T23:09:00.001+05:30

Hi All,

I made this cake last week for a colleague in office. Its a chocolate sponge cake sandwiched between fresh cream and chocolate curls topped with chocolate chips and chocolate cake crumbs!

Enjoy the pics and pls leave your valuable comments and suggestions below.

Lots of recipes coming up so stay tuned!

Pineapple Kiwi Fresh Cream Cake

2012-05-06T22:28:00.003+05:30

Dear All,

Firstly a heart felt thank you to all of you for all your best wishes on my Cake Walk post! Last couple of days were quite hectic as had back to back orders for cakes!

Made a Pineapple Kiwi Fresh Cream cake for a birthday and this is one of my favorite combos! Adapted from my Pineapple Fresh Cream Cake recipe.

Sharing couple of pics with you all and hope you like it! Please leave your comments below.

Have few recipes in draft so stay tuned for some mouth watering delicacies coming up shortly!

A Dream Come True With CAKE WALK

2012-05-02T07:45:00.000+05:30

Hi All,

I have some BIG news to share with you all but before that lets start at the beginning. I have been passionate about baking since as long as I can remember. It all started about 8 to 9 yrs back when we first got internet @ home! Internet opened this entirely new world of creativity for me! Looking at those gorgeous tiered wedding cakes I was dumbstruck! Thereafter I started my real journey with baking!

I started this blog initially to mainly have a dairy of my recipes online but today it has changed my world! I have tried to share my experience with baking through my blog and I love when people come back to me with queries or some doubts or even just to tell me that they tried one of my recipes and it was success! This just makes my day. This is the journey which we have traveled together and I would like to thank you all for your constant support & encouragement!

The news I sharing with you all has been my dream since the time I started baking!
And finally the dream has come true. I present to you all "CAKE WALK" - A sweet little venture of mine!

Even though I used to take orders for cakes on & off whenever I had free time during college or office this is something special! I have started taking orders full time! Yes! I have created a special page for Cake Walk right on the top menu with flavor list and small description of each cake! I'll be updating this page from time to time so do check back!

Also I'll be taking classes on baking very soon! This is request I keep on getting a lot of time and finally I have decided to go ahead with it but currently I am still under process on developing the curriculum for the class etc so it'll take few months but keep in touch for new happenings & dates for the classes!

This does not mean I am done with my blogging! This journey will continue and I'll continue to share my experiences in cooking n baking.

Leaving you with some of my creations during past few years :)

For any orders or queries get in touch with me @8055760713 or email me - paritasworld@gmail.com

Moist Butter Cake

2012-04-29T22:22:00.001+05:30

Hi All,

I was craving for some home made butter cake from a long time! Even though I bake cream cakes a lot these days for orders pouring in but the aroma of freshly baked butter cake is out of this world! This recipe is definitely a keeper! The cake turned out so moist and buttery! Its not too oily or heavy at all. The added vanilla takes this cake to another level!

Its a perfect cake to be enjoyed lazy sunday afternoon with some hot coffee and a book! It perfect cake to be served as snacks for kids or even pack it in tiffin for mid day meal.

I have adapted the recipe from The Little Teochew
Serves 6 to 8
Moist Butter Cake
Ingredients:-
- 195g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 170g unsalted butter, softened
- 1 cup sugar, 200 gms
- 2 medium eggs
- 2 tsp vanilla essence
- 12 tbsp whole milk

Procedure:-
- Preheat the oven to 175 degress C
- Sieve flour, salt and baking powder.
- Beat sugar and butter together until light and fluffy, about 3 to 4 mins
- Beat in one egg at a time in the sugar and butter mixture until well mixed
- Add in vanilla and mix well
- On low speed add the flour alternating between milk in the egg mixture. Make sure no lumps are there.
- Pour the mixture into greased and floured cake pan.
- Bake for about 40 to 45 mins until a tooth pick inserted comes out clean.
- Cool completely before cutting the cake or else you'll end up with lots of crumbs.
- Always use a serrated knife to cut the cake.
- Serve with coffee or tea as snack or add a dollop of cream fresh and some fruits to serve it as dessert!
- All in all a perfect butter cake!

Just look at those fine cake crumb! Isn't it gorgeous? You can omit vanilla and add in any flavor you like - lemon, butterscotch, orange, cardamon etc or throw in some chocolate chips!. It's very versatile recipe so do try it out and let me know how it turned out!

Until next time take care!

Love,

Molten Chocolate Lava Cake

2012-04-25T19:17:00.001+05:30

Dear all,

This cake was on my to do list since a long time! Who doesn't like gooey chocolaty chocolate cake which is easy to prepare and is ready in less than 30 mins!! I think the first time I tasted this cake was from Dominos and to be honest never liked it a bit! It leaves weird oily taste behind..yuk!!! I have seen this cake floating around a lot in blogosphere and finally made it this weekend! It's a fool proof recipe though I would like to reduce the sugar a bit as don't really have a sweet tooth but of course you can use the same quantity of ingredients :)

I have adapted this recipe from ShowMeTheCurry.com. I really like those two gujju gals blame me for being biased :P and also most of the recipes tried from their blog has always given me great results! Both Hetal and Tanuja are quite sweet and explain the recipes really well.

Recipe adapted from ShowMeTheCurry.com
Molten Chocolate Lava Cake
Ingredients:-
Bittersweet chocolate - 113gms
Butter - 113 gms (I used amul)
2 eggs
1/4 cup all purpose flour - 35 gms
1/3 cup sugar - 70 gms

Procedure:-

Grease 6 ramekins with butter and keep them aside.
On a double boiler or microwave melt the chocolate.
Once completely melted remove from heat and add in the butter and mix well until butter is completely melted.
In a separate clean bowl beat together sugar and eggs until light and fluffy for about 3 to 4 mins.
Add the chocolate mixture to the egg mixture and mix well.
Now gently fold in the flour until its well incorporated.
Preheat the oven at 180 degrees C, fill in 6 ramekins till 2/3 or max 3/4 cup and bake these for exactly 10 to 13 mins! If you bake any longer the gooey center might become hard. Adjust the time according to your preference shorter for gooey and longer for hard center.
Immediately serve these with fresh cream or sprinkled some strawberries and icing sugar!
Best serve them with vanilla ice cream!

This is gonna be permanent in my house and will be making every week I suppose! Nothing wrong to pamper yourself every once in a while :)

Hope you guys enjoyed the post, incase of any questions or doubts pls post in comments section and I'll get back to you asap!

Thank you and until next time, tc!

Love,

Weekend Beauty - MAC Groundwork Paint Pot & EOTD

2012-04-22T20:20:00.000+05:30

Dear All,

Have you ever thought of makeup as an investment? Well I have started to! I never knew makeup was so expensive! Sure i had seen MAC showroom in Inorbit Mall no of times but never felt like checking it out and to be honest I really thought its one of those high end brands where a lipstick also costs 2000 bucks! I wasn't wrong partly its def a high end brand but it delivers for what its priced at!

How did i come across this product? I have horrible horrible dark circles and dark eyelid area! As i am new to makeup I always go for neutral looks and love playing with browns/taupe colors but due to discoloration around my eye area all browns would look muddy or make me look even more darker! Yikes!

So I was always on a look out for good cream eyeshadow which will cover this discoloration and even make my eyeshadow stay longer! MAC Paint pots have very high ratings and I have seen beauty gurus raving about this product constantly! MAC Painterly is the most common paint pot used over the world but this one goes better for dusky beauties as painterly kinda looks ashy on my skintone!

It comes in a tiny tub and the packing is quite sturdy! Don't go on the looks as this tiny tub of beauty will go on for a long time even if you use it every single day of a year, it should go on for more than a yr! Yes!

You get about 5gms of product which is very reasonable according to the price and for its long lasting ability! Worth every penny!

I have been using this baby for a month now and have used every single day! And you can see i haven't even made a tiny dent in the pot :) So you can imagine how long it will go on for me :)

Below are the swatches on medium skin tone, it blends easily and really gives a polished look to your eyes! Its perfect for everyday wear to office also! Its smudge proof and doesn't crease as it can be used as eyeshadow base as well as eyeshadow as well. It stays on my dry lids for easily 8 to 9 hours and can be removed using any cleanser. I use cetaphil cleanser for sensitive skin and never faced any issues.

This is me wearing only MAC paint pot in Groundwork on my entire eyelid, see how it balances out the discoloration on my eyelids and gives a gorgeous polished neutral look!

Hope this review was helpful to all beginners who wants to invest in MAC Paint Pots. I personally would suggest all medium to dusky beauties to definitely try this one as its best and one hell of an investment. Its priced @ 1100 INR and worth every penny!

Coconut Coriander Chutney

2012-04-18T22:07:00.000+05:30

Dear All,

Today I am going to share with you all a quick and easy recipe which I have been making every since I entered kitchen! I love love South Indian food! Dosa, Idli, Vadai, Uttappam, Rasam, Sambhar, etc love all these! What's common between all these? Yes Coconut Chutney! Its my favorite and to go recipe for dosas and idlis and make it quite often!

You can make a big batch and easily store it in freezer for a week. To serve just heat it in a micro for about 30 sec and you are done! This chutney goes well with all south indian dishes, infact I love to have this between brown bread sandwiches as well! I have even made it with Sabudana Wada and its equally yum! So you see its very versatile recipe and you can easily adjust to your needs!

So without any further delay's lets get down to business :)
Coconut Coriander Chutney
Serves - 4
Ingredients:-
1 whole dry coconut chopped into 1 inch pieces
1 bunch of coriander, about 1 cup
1/4 cup of roasted chana dal
2 big green chilies
Salt to taste
1 tsp sugar (optional)

For Seasoning:-
2 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
2 whole red chillies
8 to 10 curry leaves
a generous pinch of asafoetida (Hing)

Procedure:-

Clean and wash the coriander leaves at least 4 to 5 times! Very important!
In a mixer jar add in roasted chana dal and pulse it into fine powder
Add in coconut pieces, coriander leaves, 2 green chilies, sugar and salt to taste
Add very little water and pulse it into fine paste , add water slowly as and when required.
The mixture should not be watery or runny but of drop consistency
For seasoning, in a non stick pan , heat oil once its hot add in all the ingredients and turn the gas off.
Now very carefully pour the seasoning over chutney and mix well.
Done! Delicious chutney ready in minutes!

You can easily adjust the recipe according to your needs by skipping the chana dal completely or by adding in red chilies into mixture instead of green chilies (this tastes too good!)

Hope you all enjoyed this recipe, until next time take care!

Lots of Love,

Weekend Beauty - Review of Bharat and Dorris Eyeshadows

2012-04-15T19:10:00.000+05:30

Dear all,

Today I will be starting a new feature on my blog where every weekend I will review a beauty or a skin care product! Yes you heard it right! It's Parita's World and she has recently ventured into makeup and skin care!

Don't worry I have not turned into a makeup and beauty junkee but I feel make up when used properly makeup really enhances your inner beauty and gives a boost of confidence! Of course skin care is equally important which basically has 4 steps of Cleansing -> Toning -> Moisturizing and Scrubbing atleast 2 times a week to remove dead skin cells and have clean pores!

I am a big fan of nude looks ie neutral eye makeup looks and always in search of products which help me achieve the same! About a year back makeup was alien to me! Even in skin care have never used anything except Clean n Clear face wash and Vicco turmeric skin cream! but everything changed when I came across this fabulous blog Indian Makeup And Beauty in short IMBB :) I was introduced to IMBB through a colleague who used to follow this blog regularly and since then there's no looking back! IMBB is not only about makeup and skin care but talks in general everything and anything related to fashion/women/lifestyle etc! There are loads of reviews and swatches of all kinds of products which in my opinion are extremely helpful especially when buying the products online! Its simply addictive! If you don't believe me try it yourself..just visit IMBB! I am also one of the contributor on IMBB and am already writing for them for almost a year now, you can link to all my aritcles here and also on my navigation bar.

Today I'll be reviewing 2 fabulous neutral eyeshadows from Bharat and Dorris. Bharat and Dorris are leading makeup artists in india since last 25 years! Yes they are responsible for Deepika Padukone's makeup in Om Shanti Om!! They have come out with their range of products since last couple of years which are not only reasonably priced but are also of great quality! I came across their range of product by chance when I was loitering around in Infinity Mall Malad in Mumbai where they have their exclusive shop!

The eyeshadows that i'll be reviewing are No16 and No39 from their matte range which are perfectly suitable for daily office wear and for neutral looks! No 39 is a gorgeous beige shade eyeshadow which works fabulous as an overall lid color and for dusky beauties it would work great as a brow bone highlighter! This shade is almost a dupe of MAC Soft brown eyeshadow! It can also be used as a great blending shade on the crease area! I basically use this as brow bone highlighter as i have quite pigmented eyelids and this shade looks a bit ashy on me.

No 39 is a gorgeous matte shade and is exact dupe of MAC Omega eyeshadow! For dusky gals or for gals like me who have pigmented eyelids this color is a blessing! It gives such a polished look to the eye and covers the pigmentation to some extent! I usually wear this over my MAC Groundwork paint pot and it looks perfect!

The swatches are on NC42 skin tone.

Thats how it looks on me, in the below look I am wearing Mac groundwork paint pot as base on my lids, with B&D eyeshadow no 16 on entire lid with no39 as brow bone highlighter!

Both the shades are superbly pigmented and you just need one swipe! I have a bit dry eyelids and they stay on me for the entire day without creasing! For oily eyelids please use a good base or a primer beneath and it will improve the staying power.

My very first FOTD ie Photo Of The Day :)

Pros:-

Very buttery and smooth texture

Blends easily

No fallouts

Highly pigmented and one swipe is enough

Absolutely matte and hence perfect for everyday/office wear gals

Reasonably priced

No creasing!!

You get 2gms of quantity which is reasonably good for the price

Cons:-

B&D products are not available easily :( also their website is not updated

These might crease on extremely oily to oily eyelids

Ingredients list is missing :(

Price:- 250 only

Rating:- 4.2 out of 5 (0.8 deducted for the cons!)

Hope you guys enjoyed my new feature and please leave your comments and suggestions below.

Love,

Stuffed Chillies/Bharleli Mirch - Step by Step

2012-04-10T23:48:00.000+05:30

Dear All,

I have always loved the dishes made using different kinds of stuffing like besan/coconut or peanuts! Peanut stuffing is very famous in maharashtrian homes. My favorite stuffing would be with besan! After my bharela kanda recipe I had been dying to make stuffed chilies. These chilies i believe are seasonal and you don't find them throughout the year in the market. I found these only during the winter time here in Pune. You can also use the Jalapeno Peppers in place of these.

Lets go ahead with step by step instructions on how to make this wonderful dish!

Recipe adapted from here

Ingredients:-
8 to 10 chillies or jalapeno chillies

1 cup besan

1 cup roughly chopped coriander

3 tbsp of oil

1 tsp mustard seeds

Salt to taste

1/2 tsp turmeric powder

juice of 1/2 lemon

1 pinch of asafoetida (hing)

1 tsp sugar (optional but recommended)

Procedure:-

1) Wash and clean your peppers properly.

2) To make the stuffing, take 1 cup of besan, add in turmeric, hing, sugar and salt to taste.

3) Now add in 2 tbsp of oil and chopped coriander. Mix well.

4) Using you hands mix all the ingredients well, DO NOT add any water moisture of oil should be enough for the mixture to come together.

5) Form oval shape balls similar to the size of your chillies.

6) Slit the chillies vertically, do not slit it completely.

7) Stuff the besan mixture into these chillies, be careful to not to tear up the chillies while stuffing.

8) Heat 1 tbsp of oil in a non stick pan, add in mustard seeds. Once these start to splutter carefully place in the chillies.

9) Cover and cook the chillies for 15 to 20 mins. Carefully roll the chillies in between to make sure it gets cooked evenly from all sides.

10) Serve as side dish with roti or rice with some curry. I love eating these all by themselves!

Hope you all enjoyed this recipe, please feel free to leave your comments and suggestion below.

Till next time..tc!

Love,

Banana Chocolate Chip Muffins For A Sweet Beginning

2012-04-04T20:42:00.002+05:30

Dear all,

I know I know I have been away for quite a while and to be honest I really needed this break. Initially it was pure laziness and my hectic work schedule which kept me away from blogging but the good news is I missed blogging so much that now I have finally decided that enough is enough and from now on I'll be regularly posting and updating my blog.

I am gonna update few things on my blog so you may see quite a lot of changes in the coming few weeks so please bear with me for a while :) Also the Recipe Index is almost done!! Please do have a look and let me know if you have any suggestions :) I have marked recipes which are kids friendly or a cuisine specialty along with some of my most recommended recipes! So do check it out!

Even though I was away from blogging, cooking and experimenting with food never stopped, as the saying goes "old habits die hard". So in next few weeks some delicious and mouth watering recipes are coming up so stay tuned!

Today I am gonna share this amazingly delicious and easy recipe for Banana Chocolate Chip Muffins! The best part of this recipe is that you don't need a beater just mix dry ingredients with wet ingredients and yes you are done! I have always had love-hate relationship with bananas and never really liked them. The only way I used to have bananas regularly was with milk! But that has recently changed and now I love adding bananas to my muffins or tea time cakes or even sheera :) These muffins are insanely flavorful and moist! with goodness of chocolate chips!!! Don't believe me? Go ahead and try these for yourself!

Recipe adapted from Gracessweetlife
Recipe yields 12 to 15 medium sized muffins
Ingredients:-
1.5 cups of all purpose flour (210 gms)
3/4 cups of sugar (150 gms)
1.5 tsp baking powder
1 tsp baking soda
3 ripe bananas medium sized
1 tsp vanilla essence
1 egg
1/3 cup oil
1/4 cup milk
1/2 - 3/4 cups chocolate chips

Procedure:-

Sieve flour, baking powder and baking soda. Once sieved add the sugar and mix well
Pre-heat oven at 180 degrees C and grease and flour 12 muffin pans
In a clean bowl start by mashing the bananas nicely, make sure no lumps are present.
Now add in egg, vanilla, oil and milk into mashed bananas and mix it well.
Mix in the dry ingredients, do not beat but stir to combine (do not over mix or else your muffins will go dry!).
Finally add chocolate chips and gently fold in.
Spoon the batter into individual muffin cups up to 3/4 full. Do not fill in completely as these muffins rise beautifully!
Bake them at 180 degrees C for 25 to 30 mins until they turn lightly golden brown and a tooth pick inserted comes out clean.
Remove them from oven and let them cool completely for minimum 15 mins.
Serve them warm with milk or with a dollop of fresh cream!

Hope you all enjoyed this recipe, please feel free to comment below and share your thoughts!

Love,

Eggless Black Forest Cake - Step by step Pictorial

2011-09-02T11:19:00.000+05:30

Dear All,

Today I am going share a tutorial with you for baking an eggless black forest cake with step by step instructions. Hope this is helpful to all who are scared of baking cakes and will find courage and encouragement from this post to bake one successfully! I bakes this cake for my dad's 60th birthday for which we gave him a surprise birthday party :) The cake came out beautiful and was loved by everyone! It was moist and delicious!

I have just adapted the recipe which I used here in my earlier Eggless Chocolate Cake.

Now lets get started with the procedure without any further delays!

Ingredients For Cake:-

225 gms all purpose flour ie maida

1/2 cup unsalted butter ie 110 gms

4 tbsp of cocoa powder

1 tsp baking powder

1 tsp baking soda

1 tin sweetened condensed milk ie 400 gms

2 tsp of vanilla essence or seeds from 1 vanilla bean scrapped

200 ml coke or pepsi

Ingredients For Icing:-

1 cup heavy whipping cream

1 cup or more chocolate curls or shavings

1/2 cup cherries, remove the seeds and slice it in half

For sugar syrup - Mix 4 to 5 tbsp of sugar in half cup of water.

Procedure:-

Grease and flour a 9 inch square baking pan, preheat the oven at 190 degrees C.

Measure all the dry ingredients ie flour, baking powder, baking soda and cocoa powder.

Sieve the dry ingredients.

Melt the butter in microwave and cool it completely.

Beat together condensed milk and butter until its light and cream.

Add in your vanilla essence or scrapped vanilla beans which I have used.

Beat it together until its well mixed.

Now start adding the dry ingredients along with little coke at a time and beat slowly, follow this until all the dry ingredients is well blended and you get a uniform batter.

This is how your final batter will look like.

Pour the batter in the prepared baking tin and bake for 35 to 40 mins until a tooth pick inserted comes out clean.

Your final baked cake will look something like this :)

Once its baked..remove from oven and cool it completely before inverting.

Now lets prepare the icing for the cake, take 1 cup of heavy whipping cream and beat it on high for 8 to 10 mins until its stiff enough and hold its shape. To make sure if the cream is ready it should give peaks.

Cut the cake from middle and divide into two and moisturize it using the sugar syrup we made earlier.This will help to keep the sponge moist and soft.

Spread an even layer of fresh cream icing, top it with dark chocolate curls and cherries.

Again top it with fresh cream, this will make sure your filling is in place.

After topping with cream it will look something like below.

Place the other half layer of cake carefully on the top and start covering the sides and top of the cake with the remaining icing. Before covering the sides of the cake do not forget to moisturize the top using the sugar syrup. Drizzle some syrup on top using spoon.

Try to cover the sides and top as evenly as possible, don't worry too much if its uneven as anyways we will be covering it up with chocolates and cherries.

For the sides you can simple sprinkle some chocolate curls or chocolate sprinkles but I have made a border out of melted chocolate and stuck the same on all four sides.

Finally decorate the top of the cake with lots of chocolate curls and cherries, this decoration can be as you like, let you imagination play wild. I have kept it simple here.

Hope you all enjoyed the tutorial and do let me know if you have any other requests for tutorial and I will try post the same.

Love,

Methi Malai Mutter Revisited

2011-08-27T17:54:00.001+05:30

Dear All,

I am back with another one of my favorite recipes ie Methi Malai Mutter! I have learnt this recipe from my mom who obviously is the best cook in the world (as per me all the moms are the best cook!!!) The recipe is absolutely simple and can be made within 20 mins..yes you heard it right...provided you have all the stuff handy :D

When I was in Switzerland I used to make this often as with frozen methi leaves and peas available making this is a breeze. Here in India it will take little time and effort to clean the methi leaves but its totally worth it! Also usually I make this recipe using cashew nuts but this time I tried with skinned almonds and was totally delighted with the outcome! Please check out my recipe of Panner Methi Malai Mutter here which I made using cashew nuts. Using almonds makes this dish very rich , creamy and nuttier! So without any further delays lets go ahead with the recipe.

Methi Malai Mutter
Serves - 4

Ingredients:

1 cup washed and finely cut Methi (Fenugreek leaves)
1 cup green peas (I used frozen)
3-4 tbsp fresh cream or Malai
1 tsp salt or according to your taste
1-2 tsp sugar (reqd to balance the bitterness of methi)

1 pinch baking soda (Optional)

Ingredients for gravy:

100 gms almonds skinned

2 large onions cut into 4 pieces each

2-3 green chillies

1 tsp ginger paste

Ingredients for tempering:

2 tbsp oil

1 pinch asafoetida
2 Bay Leaf

Procedure:

Blend onions, almonds, green chillies and ginger paste along with little water in mixer grinder into a fine paste.
Heat oil in seperate pan, add asafoetida and bay leaf and let it sizzle for few seconds then add the cashewnuts and onion gravy and cook it for few minutes until the raw onion taste disappears. It iwll take about 3 to 4 mins.
Add methi (fenugreek leaves), mutter (green peas), salt, sugar(sugar is basically added to remove the bitterness of Methi) and little baking soda and cook for about 15 to 20 mins on slow heat, until peas and methi are completely cooked. If the gravy becomes too thick add 1 to 2 spoons of water in the middle. You can add salt and sugar more according to your taste.
Add fresh cream and mix well, turn the gas off and let it stand for few mins.
Garnish with fresh cream and enjoy this rich dish with Nan or Parathas.

Hope you all enjoyed this recipe and please do let me know your views as well!
Till next time..cia!

Eggless Tiramisu Cake

2011-08-10T19:36:00.000+05:30

Dear All,

I am back with another mouth watering treat and one of my most favorite dessert of all time TIRAMISU!!!!

I was first introduced to this heavenly dish when I was in Switzerland, we used to have Tiramisu every thursday for after lunch dessert in our canteen. One bite and it just blew my mind away! There have been times when I have had only this as my lunch! Yes I love to bits! Though tiramisu is basically made up of eggs and mascarpone cheese but I have used my basic eggless cake recipe and homemade mascarpone cheese to make this divine dessert into a cake!

If you would like to make tiramisu at home please check out my post on the same here.

Eggless Tiramisu Cake
Ingredients for Cake:-
2 cups all purpose flour (280 gms)
1 tbsp dark coffee (I used Nescafe)
1 tin sweetened condensed milk (400 gms, i used Milkmaid)
1 tsp vanilla essence
1/2 cup white butter unsalted
2 tsp baking powder
1 tsp baking soda
1 cup plain soda water

Ingredients for Coffee syrup:-
1 cup strong black coffee
1 tbsp sugar
1 tbsp rum (Read note below)

Recipe for syrup:- Mix all the ingredients together and leave it at room temperature for at least 1 to 2 hours before using in the cake. If making the cake for children you can avoid adding rum but other wise I strongly recommend adding rum as it brings out fantastic flavor in the cake along with coffee!

Ingredients for Icing:-
2 cup fresh homemade mascarpone cheese - recipe here
1 cup heavy whipped cream
1/2 tsp vanilla essence
1/4 cup chocolate chips
1-2 tbsp coco powder for sprinkling
Chocolate leafs for decoration

Procedure for Icing:- Beat together homemade mascarpone cheese and heavy whipped cream gently. Add in the vanilla essence and 1 tbsp of the coffee syrup which we made earlier. Beat everything together for a min.

Procedure:-

Preheat the oven to 170 degrees C and sieve flour, baking powder, baking soda and coffee together and keep it aside.
Beat together butter and condensed until light and fluffy. It will take about 2 to 3 mins.
Now spoon by spoon add the flour mixture to the butter mixture along with little soda water and beat well.
The mixture should be of thick pouring consistency. Donot use the entire soda water if not required. Make sure the consistency of the batter is proper and not liquid or else your cake will not bake from the middle.
Grease and flour the baking pan. Pour the batter in the pan and bake it for 35 to 40 mins.
Do the tooth pick test and once tooth pick comes out clean remove the cake from oven and cool it completely.
Run a knife along the pan and gently remove the cake from the tin.
Slice the cake in the middle.

Preparing the Cake:-

Place the top layer of the cake on a cake stand or a cake plate which ever you are using.
Drizzle generous amount of coffee syrup on the cake , basically you need to soak the entire layer in syrup.
Top it with generous amount of mascarpone cream mixture and spread evenly.
Sprinkle some dark chocolate chips on it and again add little more of cream mixture to lock the chocolate chips.
Keep the second layer of the cake on it and again soak the layer using coffee syrup.
Cover the sides of the cake using the mascarpone cream and spread evenly on the top of the cake as well.
Sprinkle generous amount of coco powder on the top of the cake, I did this using a small sieve..its easier this way.
Decorate the sides and the top of the cake with chocolate leafs.
If in case you don't have chocolate leafs you can also use chocolate chips.
Chill in the fridge for minimum 5 to 6 hours before serving, this way all the flavors will mature.
Slice and serve chilled!

Verdict:- This cake is definitely in my favorites list and will be making lots in future for parties and family gathering! A perfect dessert for every occasion! Try yourself and let me know!

Lots of Love,

Chocolate Chip Stuffed Gulab Jamuns - Stey By Step

2011-07-31T11:28:00.000+05:30

Dear All,

Today I will be sharing with you a very simple and innovative way of making your home made gulab jamuns even more tastier and sweeter bu stuffing them with chocolate chips!

For entire pictorial please check out my first guest post on Indian Makeup and Beauty Blog here

Chocolate Kisses (Eggless Vanilla Chocolate Cookies)

2011-07-27T18:44:00.000+05:30

Dear all,

On my last trip to US I had bought a big bag of Hershey's Kisses on request from my baby sister. Though I am not very fond of these but she adores them and hence I ended up buying a big bag of these! On the other hand I truly love their packing, its so very attractive and cute :) As I had lots of these I planned to use them in my baking experiments and I must say I am glad because these were delicious...light, crispy, buttery with a tinge of vanilla! Oh boy these were perfect for a lazy evening snack :)

Chocolate Kisses
Makes about 20 to 22 cookies
Ingredients:-
1 cup all purpose flour ie 140 gms
60 gms powdered sugar
1/2 cup unsalted butter at room temperature
2-3 tbsp of milk
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
20-22 heryshey's chocolate kisses

Procedure:-

In a bowl, sieve together flour, baking powder, baking soda.
Preheat the oven to 170 degrees C and line a cookie sheet with parchment paper.
Beat together butter and powdered sugar lightly until well blended.
Add the flour mixture and knead in soft dough, add milk spoon by spoon as required.
Shape small rounds out of dough, press them slightly using your thumb.
Remove the wrapper of kisses and place them inbetween the cookies..gently pushing them.
Bake these at 170 degrees C for about 10 to 12 mins.
Once they get slightly browned immediately remove them and cool them on wired rack.
Once cool, store them in air tight container and these will stay fresh till a week.

Enjoy these little treats as a snack or you can even serve them with cold milk. These would be surely a big hit with kids!
Till next time, take care and keep baking!

Love,

Chocolate Vanilla Marble Cake

2011-06-08T23:26:00.000+05:30

Dear All,

I have always been a big fan of marble cakes! The chocolate swirls wrapped around delicious vanilla makes the cake even more exotic! Though by looking at the photo it may seem tough to get perfect that marbling effect but its very much simple! Marble cake is nothing but plain vanilla pound cake divided into half and mixed the other half with either rich coco powder or melted bitter sweet chocolate. Once you have spooned the batter into a bundt pan run a knife along the batter to get those perfect swirls. So easy!

Chocolate Vanilla Marble Cake
Recipe Adapted from :- BBCGoodFood
Recipe Serves 8 to 10
Ingredients:-
1 3/4 cups of all purpose flour
1/4 cup of drinking chocolate
1 tbsp of coco powder
1 tsp coffee
1 1/2 cups of sugar
4 eggs
3/4 cup unsalted white butter
2 tsp baking powder
1 tsp baking soda
1 tbsp vanilla
2 to 3 tbsp milk

Procedure:-

Preheat the oven to 180 degrees C, grease and flour a bundt pan.
Sieve flour, baking powder and baking soda together and keep aside
Beat sugar and butter for about 2 to 3 mins until creamy and well blended
Beat in the eggs, one at a time. Beat well after each addition.
Now add in vanilla essence and mix well.
Gently fold in the flour in the batter, if required add a tbsp of milk.
Now divide the batter in two bowls.
Stir in coco powder, drinking chocolate and coffee in one of the bowls and mix well. If the batter is too thick add a tbsp of milk
Now spoon the batter alternatively in the bundt pan.
When all the batter is used up, take a knife and run along the mixture in the tin few times to get the marbling effect.
Bake the cake for 45 to 50 mins, until a tooth pick inserted comes out clean.
Once the cake is cooled completely slice the cake and serve with a cold glass of milk!

Verdict:- I was extremely happy with the texture of the cake! Addition of drinking chocolate and coffee did enhance the chocolate flavor to a great extent! You can even add in your choice of nuts..roasted almonds and walnuts would go perfectly with this cake. It is a perfect tea time cake and I am sure your family will love it!

Do give it a try and let me know.

Lots of Love,

Mango Pound Cake - Step by step pictures

2011-05-29T22:54:00.000+05:30

Hi All,

A life without love is like a year without summer
~ Swedish Proverb

Summers always brings back memorable memories of school days when we used to wait desperately for our summer vacations!! I always used to accompany mom to buy green mangoes for making various sweet and spicy mango pickles. We used to make around 10kg's of mango pickle every year. Most of which we would share with our aunt's and uncle's families nevertheless it was fun to watch my ma and grandma making those yummy pickles. It was like a ritual which we used to follow every single year!

Summers are also special as we kids used to have so much of fun visiting each other's houses and playing games right from morning 8am till night 9pm. I remember most of the time my mom had to come down to fetch us home to eat dinner. I am sure my mom used to dread summer vacations as if she has to give an exam. I think for mom's its an exam everyday...atleast thats what my mom says even now Believe it or not we kids were quite naughty and fighting all the time. The thought of having 3 kids at home for 2 whole months is enough for mom's to go bonkers :) Wish we still had summer vacations..hope someone's listening :)

When we are talking about summers, how can mangoes be left behind? Mangoes are probably the most loved fruit of all time and hence no wonder given the title of "King of Fruits". Honestly till date I feel its over exaggerated! Friends who know me better will know that mango is not one of my favorite fruit.Honestly I would skip it all the time but sometimes my mom corners me and I have to eat it purely out of guilt as my mom uses her tactics of letting me know how expensive these mangoes are :( On recent visit from my family ,dad got around a dozen mangoes for me! You know how parents feel about their kids living in a different city and not getting proper nutritious food. I couldn't really send them back...and a good girl I am I promised to eat them all...almost!. I always wanted to try my hands on making a mango cake so what better way to use those plump and juicy mangoes than baking a pound cake out of it?

Mango Pound Cake

Serves 10 - 12

Recipe Adapted from Paula Deen's recipe here

Ingredients:-

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 cup unsalted butter at room temperature

1 1/4 cup sugar

1/2 cup fresh mango puree

4 small eggs or 3 large eggs

1 tsp vanilla extract/essence

Procedure:-

Sieve the flour, baking powder and baking soda and keep it aside
Beat together butter and sugar until light and fluffy , for about 3 to 5 mins

Now add in the mango puree and beat until well combined.

The texture and color of the mixture would be light pale yellow.

Now beat in one egg at a time alternating with flour mixture. I used 4 eggs so started with an egg and ended with an egg.

Finally add in your vanilla essence and beat lightly just until its incorporated.

Preheat the oven to 180 degrees C and grease and flour a pound cake tin.

Pour the batter into greased cake tin and tap lightly on the kitchen platform so that the mixture is evenly spread.

Bake the cake for 45 to 50 mins until a knife inserted comes out clear. My cake was baked in exactly 50 mins.

Remove the cake pan from oven and leave it to cool down completely. Once the cake as reached on room temperate, slice the cake and serve it with a dollop of vanilla ice cream or cherish the flavors of mango as it is!

Verdict:- One of the most softest cake I have ever made! Next time I will add in some roasted nuts to get some nutty flavor in the cake. Definately a keeper recipe! All mango lovers must try this for sure!

Love,

Strawberry Margarita (Non-Alcoholic)

2011-05-24T20:42:00.000+05:30

Hi All,

Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward -Terri Guillemets

Its been quite hot lately with temperatures roaring high it has become impossible to step out of house in the afternoons. The evenings on the other hand are lovely, the temperature drops down and is much more pleasant. From past couple of days the evenings have been extremely windy and standing in the balcony facing almost an empty ground does lift your spirits after a hectic day at work. Strawberries do have a natural way to make one feel refreshed, one look at those plump, juicy and vibrant berries and I am sold. What could be more refreshing on a summer's day than cool and sparkling strawberry margarita?

Travelling between Mumbai-Pune has its own merits and demerits. Merits being I get to buy strawberries /fruit jams/jellies/syrups etc from Lonavla/Khandala. Everytime I see strawberries and I simply cannot resist and end up buying way too much! On one such an occasion I usually end up making tons of strawberry milkshake or end up using some as a face pack! But now I have a new favorite and its such a breeze to make Strawberry Margarita, plus its also non-alcoholic so even kids can enjoy these!

Strawberry Margarita
Serves 6
Ingredients:-
2 cups fresh strawberries (500gms)
1/4 cup freshly squeezed lime juice
1/2 cup sugar syrup (recipe below)
1 tsp freshly crushed black pepper
Salt to taste, about 1 tsp
Sprite chilled
Fresh mint leaves for garnishing

For sugar syrup boil 1 cup of water with 1 cup of sugar for about 5 to 6 mins.

Procedure:-

Throw in the strawberries in a juicer. Remove and pass it through a sieve
Take the strawberry juice, add in lime juice, sugar syrup, crushed black pepper and salt to taste
Mix well and chill the mixture for atleast couple of hours.
Take tall glasses, add 3 to 4 tbsp of strawberry mixture and pour chilled Sprite.
Garnish with fresh mint leaves and serve chilled.
Enjoy!

Verdict:- One of the best refreshing drinks ever! You can even make the strawberry puree a day ahead of time or even freeze it and use it whenever required. So easy and vibrant, perfect for summer!

Oreo Cookies Chocolate Cream Cake

2011-05-07T15:35:00.000+05:30

Dear All,

Cookies are made of butter and love. ~Norwegian Proverb

Who can say no to an Oreo Cookie? I am still yet to meet someone who dislikes Oreo's. These are very popular amongst kids as well as older generations. During my visit to US last year I understood the true craze of these cookies! Probably every trolly in the supermarket had big packs of Oreo's. Its packing also states "America's Favorite Cookie"! Oreo cookies are probably one of the oldest cookies available since 1920's. I have seen them being used in ice creams, milkshakes, cakes, puddings, fudges etc. I too enjoy these cookies especially with a cold glass of milk. Oreo's are so famous that it even has Oreo Cookie Day which is celebrated on March 6th.

I too was tempted to use Oreo cookies in my bakes and I truly believed they would go wonderfully well with fresh cream cakes! Plus there is something very intriguing about the black and white combination! The cake is very easy to make and looks gorgeous! You don't have to be a skilled cake decorator to get the perfect finish, anyone can make it!

Oreo Cookies Chocolate Cake
Serves 10-12
Ingredients for Chocolate Sponge Cake:-
4 eggs seperated
1 cup all purpose flour
1 tbsp cornflour
2 tbsp coco powder
1/2 cup + 2tbsp sugar
1 tsp vanilla essence
1 tsp baking powder

Procedure for Chocolate Sponge Cake:-

Sieve all purpose flour, coco powder, cornflour and baking powder and set it aside.
Grease and flour a 9inch round cake pan, preheat the oven to 170 degrees C.
Beat together egg yellow and 2 tbsp sugar until it turns pale yellow in color, about 5 to 8 mins.
In a separate clean vessel using clean blender beat egg white for about 2 mins until frothy. Now add the remaining sugar and beat on high for 5 to 6 mins until it turns stiff and glossy.
Carefully add the egg yellow mixture into egg white mixture, beating very slowly. Donot overbeat and make you do not allow the air to escape from egg white mixture.
Now gently fold in the flour mixture. Again do not tend to over mix and be careful not to allow the air to escape. This has to be done as gently as possible using the cut and fold technique. Please see the link1 and link2 to better understand this technique.
Once all the flour is folded, pour the batter in the greased and floured baking pan and bake the cake for about 2o to 30 mins, until a knife inserted comes out clean.

Ingredients for filling and frosting the cake
2 cups fresh cream whipped until it triples in volume and is stiff
15 to 20 Oreo cookies crushed
1/4 cup chocolate chips

Ingredients for sugar syrup
1 cup water
1 tbsp dark rum
1 tbsp strong coffee
3-4 tbsp sugar

Procedure:- Boil the water and add sugar and coffee. Cool this mixture completely and add in the rum.

Assembling the Cake:-

Once the cake is cooled completely, slice the cake into 3 even layers.
Place the top most layer on the cake board and drizzle the sugar syrup using a spoon. Make sure to drizzle is across evenly on the cake especially along the edges which tends to get a little hard.
Now add a generous dollop of fresh cream and spread it evenly using a spatula.
Now sprinkle about 1/4th of the crushed oreo cookies and chocolate chips.
Carefully place the second layer of the cake on top of the first and repeat the above steps of drizzling sugar syrup and fresh cream.
Place the last layer on top and again drizzle the remaining of the sugar syrup.
Now cover the sides of the cake and top with the remaining fresh cream, if the sides of the cake are not turning out evenly don't worry they will be coated with generous amount of crushed oreo's :)
As shown in my pic sprinkle the sides of the cake with crushed oreo's.
Decorate the top of the cake as shown in my pic using the remaining crushed cookies and chocolate chips. You can even use whole oreo cookies and line item on the side of the cake as I have done.
Decoration part is completely upon your imagination.
Make sure to chill the cake atleast overnight or for minimum 5 to 6 hours for all the flavors to blend in well.
Serve chilled! Enjoy!

Verdict:- I made this cake for a colleagues farewell party we had in our office. I personally was very happy with the outcome of the cake and its a must try for everyone who loves Oreo cookies!