How to Create A Self Hosted Website

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COOKBOOK GIVEAWAY- international

Hello friends! I’m givingaway one fresh cookbook hardback of bestselling author Dorie Greenspan! This is a celebratory giveaway for my new sir. To participate click the image.rsz_img_20150327_164744


HELLO bloggy friends!! I’d love it if you visit me on my brand  new self hosted site !!! Thankyou so much <3

Hot Chicken Chili Soup

Hello Bloggy friends! :) FIRST OF ALL IS A HUGE REQUEST: I made my FACEBOOK, page today, I’d love it if you all could just push the follow button over there:) The smiley face is to make up for my ah…absence on the social scene. Look, before you reach drastic conclusions ( Examples: My getting abducted and being taken to Mars by aliens, My turning into a gypsy and going on a world travel on foot, My becoming a cave woman who eats wild rats for dinner, My going to jungles of Africa to join red Indians…..endless list here), I gotta explain my absence dear dudes and dudettes.  After freedom(basically taking one year away from my studies) after A’levels, I’ve finally embarked upon my graduate program. I guess I got a little busy and then I also had weight loss goals, which required time and VIGILANCE( yeah , i hate CAPS too). Anyhow I’ve returned, and I’ve returned for good (Like they say in the movies). However, I’m not going to have a strict posting schedule. I’m going to post whenever I have time away from studies and….. exercise and other stuff  (wow, my exercising is unbelievable even to myself). I’m also going to post about things other than ‘food’. I’ll also try to post healthy food recipes as well. Phew, there, I’m done. P.s I also managed to get a flat tummy (yes FLAT!! I’m so happy about that). Today I’m posting this super yummy recipe that I sort of created in my ‘soup’ endeavors last month and enjoyed it ever since! :)


Ingredients:( 6 large serving bowls)
For Gravy:
3+ 2 tomatoes
1 large onion diced
250 gms boneless chicken cut into small cubes
1 large (or 2 small) capsicum chopped roughly into large pieces
1/2 cup green peas
6 large green chilies cut into half
1 large carrot chopped into small pieces
4 tbsp cup soy sauce
3 tbsp white vinegar
4 tbsp chili sauce
4 tbsp Worcestershire sauce
Salt to taste
1 1/2 tbsp powdered black pepper
1 tsp red chili powder
6 tbsp vegetable oil
1/3 cup cornflour dissolved into half a cup water.

You can boil rice/pasta separately. For these proportions I boiled 2 cups of white rice and 2 cups of pasta.


  • Dice the first 2 tomatoes 
  • Take the other 3 and boil them. Then sieve them with the help of a spoon to get the juice.
  • In a large saucepan, put chicken, all the spices,salt,vegetables and oil into 10 cups of water. Set it to simmer on low heat. Cook for atleast 30 minutes to get all the vegetables cooked, and for the soup to get infused with flavor.
  • Then add the soy sauce,chili sauce,worcestershire sauce and vinegar.
  • Now switch to high heat and get the soup to boiling point. Now stir the dissolved cornflour into the soup, this will cause the soup to thicken.




The soup is good on it’s own, but for a more fulfilling diet I’d suggest you pour it on hot boiled rice or freshly boiled pasta….and Bon appetit! :)


Chicken Cheese Quiche

Hello my dear bloggy bums!! Muslims all round the world(including me) are celebrating the holy month of Ramadan, and fasting. The other fantastic thing happening, as we all know, is football.Hope all the fans are enjoying themselves these days with popcorn tubs; I sure am(Minus the tubs since I’m  fasting during the day)! :) 


Today I did a chicken-cheese quiche for iftar(breaking of fast), which every one in my good ol’ family enjoys. It was yummy, because..well there was cheese, chicken and flaky pie crust in there. You can’t go wrong with all that good stuff, can you? (Unless you’re an absolute kitchen Klutz like my baby sister who manages to torpedo almost every dish she makes). 


For this recipe, I’m using the traditional flaky homemade butter-based pie crust, unlike the banana cream pie recipe for which I used a ghee based pie crust. Quiches are best when the crust is absolutely flaky and have that yummy rich buttery taste! Of coarse you can use Crisco instead. But….. once again, “It’s best with butter”.


1/2 cup fried and shredded chicked

2 green onions chopped

1 red onion, chopped with layers separated

1/2 bell pepper chopped

2 + 1 egg(s)

1+ 1/4 cup cheddar cheese grated

1/2 cup heavy cream

1 9-inch pie crust (unbaked)

1 tsp powdered red pepper

1 tsp black pepper powder

salt to taste

2 tbsp butter


Preheat your oven to 350 degrees.

In a pan add two tbsp butter and fry the red onions until transparent. Add the chopped bell pepper, shredded chicken and green onions. Add a bit of salt, half a teaspoon black pepper and half a teaspoon red pepper. Stir fry. Then dish out and let it cool,


In a bowl whisk two eggs and add  1 cup grated cheddar cheese to it.


In another bowl whisk the heavy cream, and an egg. Add the remaining half tsp(s) of black and red pepper to it and whisk. Lastly add the remaining 1/4 cup cheddar cheese and whisk again.


Take out your pie plate. Spray it with non-stick vegetable oil. Then place your pie crust over the plate. Crimp the edges. Now add the chicken vegetable filling over the bottom of the pie crust.


The top it with the cheese-egg mixture and spread it over the vegetables with a spoon. Lastly seal the deal by topping it all with the cream-cheddar-egg mixture.


Set the quiche to bake in the preheated oven.Bake for 35-40 minutes until firm and golden brown on top.




Banana Cream Pie



This was an instant success with my family, when I first made it. I made a ghee(clarified butter) based pie crust for this pie since my mom believes ghee to be healthier than butter. And it is an extremely easy dessert to prepare and consumes little time.




Pie Crust Ingredients

1 1/2 cup all-purpose flour

1/3  cup+ 1 tbsp  ghee/clarified butter (you can substitute softened butter)

1/4 cup cold water

1/2 tsp salt

Pie crust instructions

Add the ghee/butter to  the flour. Add the cold water and salt. Knead it into a soft smooth dough. Spread it on your pie dish and set it to bake. Take it out when the crust begins to get golden brown.

Pie Filling

3/4 cup sugar

1/3 cup all-purpose flour

1/4 tsp salt

2 cup milk

3 egg yolks- beaten

2 tbsp ghee/butter

1 1/4 tsp vanilla extract

3+1 bananas sliced

1/3 cup cream(Optional)

Pie Filling Instructions

  • Combine sugar, salt,flour and milk in a saucepan and put it on medium heat and stir gently until the mixture gets thick and bubbly.
  • Add some of the hot mixture into egg yolks and whisk.
  • Add the yolks into the milk mixture and stir . Cook this mixture for another 2 minutes.Remove from heat.
  • Stir in butter and vanilla into the mixture.
  • Now put three sliced bananas into the base of the pie crust. Top this with the custard mixture. Set to bake for 15 minutes.
  • To the pie with cream
  • Put the last sliced banana on top of the pie.





fiesta friday 

Caramel-Peanut-Topped Brownie Cake

I have returned from Saudi Arabia, happy, and stuffed with goodies…. or rather my suitcase stuffed with goodies……and I feel cake deprived. A slice of elegantly presented cake in restaurants does nothing for me. That one lonely slice always leaves me thinking…”That was a mouth sweetener, now WHERE is my cake??”. I need a nice good quantity of cake to make me happy. A few posts back I mentioned the lovely Dorie Greenspan cookbook(Baking: From My Home to Yours) I’d received as a surprise gift. I couldn’t get the time to bake something new so I’d been neglecting this book for a while. I opened my fresh copy yesterday and well…. I was drooling at the pictures Dorie had given of this cake. The lovely honey roasted peanuts lend a perfect icing to a moist brownie cake. c img_20140620_100549

Recipe adapted from my all time favorite. Baking:From My Home To Yours by Dorie Greenspan


Caramel Peanut-Topped Brownie Cake

For the brownie cake:
1 cup all-purpose flour
1 tsp. baking soda
¼ tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
5 oz. bittersweet chocolate, coarsely chopped
3 large eggs
½ cup packed light brown sugar
¼ cup sugar
3 tbsp. light corn syrup
½ tsp. vanilla extract

For the topping:
2 cups sugar
½ cup water
1½ tbsp. light corn syrup
2/3 cup heavy cream
2 tbsp. unsalted butter, at room temperature
1 cup honey roasted peanuts


Center a rack in the oven and preheat the oven to 350° F.  Butter an 8-inch springform pan, dust the inside with flour, tap out the excess and line the bottom of the pan with a piece of parchment paper.  Place the springform pan on a baking sheet.

To make the cake, combine the flour, baking soda and salt in a small bowl; whisk together and set aside.  Add the butter and chocolate to a heatproof bowl set over simmering water.  Heat, stirring occasionally, until the ingredients are just melted – do not let them get so hot that the butter separates.  Remove the bowl from the heat and set aside.

In a large mixing bowl, whisk together the eggs and sugars until well blended.  Whisk in the corn syrup, followed by the vanilla.  Add in the melted butter and chocolate mixture, and whisk until combined.  Gently whisk in the dry ingredients, mixing only until they are just incorporated.  The batter should be thick, smooth and shiny.  Pour the batter into the prepared pan and jiggle the pan a bit to even out the batter.

Bake for 40-45 minutes or until a thin knife inserted in the center comes out almost clean.  Transfer the pan to a rack and cool for 15 minutes, then run a thin knife between the cake and the pan and carefully remove the sides of the springform.  The cake may have puffed up during baking, but don’t be concerned if it develops a crater in the center while cooling.  Allow to cool to room temperature.  When the cake is totally cool, invert it, remove the base of the pan and peel off the parchment paper.  Turn the cake right side up onto a serving platter.

To make the topping, combine the sugar, water and corn syrup in a medium heavy-bottomed saucepan, stirring just to combine the ingredients.  Place the pan over medium-high heat.  Heat, without stirring, until the caramel turns deep amber, 5 to 10 minutes depending on the size of your saucepan and the intensity of the heat.  As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water.  To test the color of the caramel, drop a bit onto a white plate.  Don’t be timid about the color – if it’s too pale, it won’t have much flavor.

Lower the heat a bit and, standing back from the saucepan, add the cream and butter.  When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.  Stir in the peanuts and pour the caramel and peanuts into a 1-quart Pyrex measuring cup or a heatproof bowl.

You will have more caramel than you need, but you want to get all of the peanuts onto the cake, so spoon all of the peanuts out of the hot caramel and onto the top of the cake.   Pour or spoon enough caramel to cover all the nuts, drizzling a bit over the edges of the cake for presentation.  Allow the topping to set at room temperature, about 20 minutes, before serving.  Keep the leftover caramel at room temperature and save for another use.



Dorie mentions that the brownie cake center will sink after baking. So we actually need our center to sink for this cake.

2014-06-19 19.53.57




fiesta friday @ the novice gardener’s