Holi Recipe – Nutella Stuffed Coconut Laddoo

I am back with another Holi recipe and this time it’s in association with Local Banya. I am the #BloggerBanya of the month on their blog and will create two recipes for them with the ingredients bought from their aisles. You can read more about me as #BloggerBanya here and can also checkout the recipe here.There’s so much fun in making colourful food especially during Holi. My mom used to make these saffron, white and green coconut laddoos every year and even though I don’t like coconut sweets much, I would eat the laddoos happily. I’ve added a little twist to that recipe with a surprise ingredient – yup, It’s Nutella. Imagine what would life be if Michel Ferrero wouldn’t have created this magic spread. Yeah, yeah! We would’ve still been thinner but also so-so unhappy. So this recipe is revisiting my childhood Holi and a little tribute to the chocolate genius.

250 gms dry coconut powder
200 gms Nestle Milkmaid100 gms Nutella (you won’t use it all)1 tsp each of saffron and green food colours (use natural colours if you’re allergic to synthetic stuff)50 gms dry coconut powder (to coat the laddoos)


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Restaurant Review – EAT.Deli.Cafe, Bandra (W)

Bandra’s latest deli/cafe opens quietly in the midst of bustling Pali Naka. We walked in for dinner and comes out impressed with cosy interiors and big portions.

Small pots of plants placed vertically on the wall, a French style door with chalkboard; the entrance of EAT – Deli.Cafe makes you wish that it was in a quaint corner of Bandra instead of the busy Pali Market. The flight of stairs leading to the basement seating has been used intelligently to create the seating space. 

The menu though not extensive, offers enough variety right from all day breakfasts, soups, salads, sandwiches, burgers, mains etc. We started with a Grilled chicken, hazelnut and herb toasted veggies in balsamic yogurt dressing salad (Rs 390). Full of flavours the salad had poached pears to add a little sweetness, yogurt to cut through the sourness of balsamic and hazelnut to add a lovely crunchiness. This with the fresh bread and mustard based spread gave a good start to our meal. We would’ve loved a glass of red wine to go with it but the restaurant isn’t serving alcohol as yet. 

The beverage section has a very cool option where you can turn any of the dessert into a

cake shake. We tried the Hazelnut ganache shake (Rs 270) – thick and chocolaty, a definite hit among the kids. The big juicy BBQ chicken burger (Rs 420) that we ordered next can easily be added to the list of must try burgers. The juicy chicken pieces slathered in barbeque sauce, slapped between whole wheat burger breads are served with chunky potato wedges and some salad on the side. You can top your burger with cheddar cheese, bacon, ham, sausage, blue cheese, sour cream or goat cheese by adding Rs 90 to the price of the burger. Being the carnivores that we are we topped ours with bacon.

Our pick from the mains was Penne with tossed baby potato, roast garlic, almond, green beans and pesto cream (Rs 370). The al Dante pasta came tossed in a very mild pesto sauce. The highlight of the dish was the crispy baby potatoes with roasted garlic. With our tummies already touching the ground we ordered one last indulgence, the dessert. The Three layer chocolate cake (Rs 240) was sinful with layers of dark chocolate, white chocolate and chocolate mousse on a thin slice of cake making it very heavy.

Soon after our dinner we were making plans to come back for breakfast. With Scrambled eggs with smoked salmon (Rs 370) and Blue velvet cheesecake (Rs 240) on the menu our expectations are high.

Must try: Grilled chicken, hazelnut and herb toasted veggies in balsamic yogurt dressing salad, BBQ chicken burger

Meal for two: Rs 1690 (inclusive of taxes)

Shop No. 13, Dheeraj Arcade,
Pali Naka,
Bandra (W), Mumbai
Phone: 022 2640 0090

Facebook: EAT – Deli.Cafe
Twitter: @eatdelicafe

Nigella Lawson’s Flourless Chocolate Orange Cake

I love Nigella Lawson and practically everything that she cooks. Of her all the recipes that I’ve tried, this is the one which I’ve tried mastering. The first time I made it turned out brilliant, second time wasn’t so good cause I used desi oranges. This time i went with one of those imported looking oranges, not sure what are they called. Their rind is just bitter enough to give this cake a perfect flavour. I’ve added just 2 tbsp of Nutella but you can add more or less as per your taste but this ratio will give a perfect bitter-sweet taste which is divine.

Oranges – 2 medium
Eggs – 6
Cocoa powder – 50 gms
Castor sugar – 200 gms
Baking powder – 11/2 tsp
Dark chocolate – 2 tbsp (chopped) I used the Royce chocolate bar that I just bought 😀


  • Place oranges in cold water in a pan and boil them for 2 hours or till they become soft.
  • Cut them from the centre and remove the pips if any.
  • Throw the oranges in the food processor (with the skin) and pulp everything together.
  • Preheat oven tp 180 degree Celcius.
  • Add eggs, cocoa powder, sugar, baking powder and the chopped dark chocolate to the orange pulp and run the motor till everything is mixed properly. You’ll get a slightly runny batter, don’t worry this is how it should look.
  • Grease the cake tin and pour the batter in.
  • Bake for an hour. The tester will come out clean by this time.
  • Let it cool for a while.
  • Dust it with sugar, add frosting, decorate it with orange rind or just eat this rich dark goodness plain.
This is when it just came out of the oven. The husband thinks I am promoting Nutella a little too much : / so  the next picture is without it.

Life of (Apple) Pie

After procrastinating for the longest time I finally decided to bake the apple pie. A little inspiration came from my team mate Anjum so I decided to treat the family members and colleagues to a nice old fashioned Apple Pie. I Googled the recipe which mentioned Granny Smith apples (green apples). Although these apples are juicer yet I decided to stick to the normal apples available in the local market. Frankly I felt a bit lazy to get up and walk down to the supermarket. 
There are 1 crore 10 lakhs and 25 thousand apple pie recipes available on the net (okay, I might not be that accurate) Mine is no different hence I decided to click pictures of every step to make the life a bit easier for the readers. 
So, here you go….


For pastry (makes two 10 inch pie crusts)
All purpose flour                                               4 cups (approx 500 gms)
White butter (straight out of the fridge)              250 gms
Salt                                                                  1 tsp
Chilled water                                                    1/2 cup
For filling
Apples (medium sized)                                    5
Sugar                                                              1 cup
Lemon Juice                                                    2 tsp
Cinnamon powder                                           11/2 tsp
Nutmeg powder                                              1 tsp
All purpose flour                                             1/4 cup
Butter/Ghee                                                    2 tbsp
Egg yolk                                                         1
Milk                                                               1 tbsp
For pastry         
Mix all purpose flour and salt in a dish. Cut slices of butter in it till it becomes a little grainy.
Add water slowly and keep mixing till it forms a ball. Wrap it in a cling foil or aluminium foil and keep in the refrigerator for 4-5 hours or overnight.

Preheat oven to 220 degree celcius.

For the filling
Peel and slice the apples and toss them in lemon juice.

Mix flour, sugar, cinnamon and nutmeg powder in a bowl and coat the apples with this mixture.

Sprinkle some flour on a flat, dry surface. Break the pastry dough into two balls. Roll each to make a 10 inch crust.

Place 1 crust in the pie dish and dot with butter. i used ghee which works equally good.

Pour the filling in the pie crust.

Cover it with the second pie crust and seal the corners.

Make cuts on the top crust to let the heat in. Beat the egg yolk and milk in a bowl and brush it over the top crust.

Bake at 220 C for 15 minutes. Turn the heat down to 180 C and bake for 45 minutes.
Let it cool on the frame.

Cut a nice slice and serve.

Dig in and be happy.

Merry Christmas!

Filmy Food Review – Guest Post by Amrita Rana: The showdown of Red Velvet Cupcakes n EATC bread baking workshop :)

Last month I wrote a very filmy review of The Pantry in Kala Ghoda and invited my food blogger friends to write similar posts on my blog. Amrita Rana of Life Ki Recipe got in touch with her Bollywood side to write a post about the Red Velvet Cakes. Over to her:
Scene 1:
*dreamy romantic music in the background* *flowers and chocolates on the table*
Heroine (Sharmate hue) – Tum mujhse kitna pyaar karte ho?
Hero: Kitna? are itna ki kuch bhi kar jau tumhare liye janemn!! *insert dreamy music*
Heroine: Toh mujhe abhi Red Velvet Cake khilao!!
Hero: ehhh? ye Red Velvet kaha se aa gaya humhare pyaar ke beech?
Heroine: Main nahi janti! Agar mujhse pyaar karte ho toh abhi lakar do Red Velvet cake! Aur haa bilkul waisa hona chahiye jo humne Goa ke ek cafe me khaya tha!
Hero: Hey bhagwan kaha se lau ab waisa red velvet cake?? *thinks for few min. and leaves for somehwere on his bike*
*girl dances on a dreamy waiting kinds song*
Scene 2
a motorcycle stops helmet utaar ke hero paper bags lekar ghar ke andar ghusta hai…
Heroine: wow baby!! tum seriosuly mujhse kitna pyaar karte ho! *kisses on his cheek and takes the packet*
*Hero puts his shades on does a dreamy sequence dance boasting himself.*
Heroine: Nahiiiiiiiiiiiiiiiiiiiiiiiii! Jhhhothe makaar insaan sab jhooth tha tumhara pyaar
*hero is confused n shocked and there’s a big heart break sound*
Heroine: tumne kaha tha red velvet cake Dream Bakery se laye ho ye kaisa cake hai hai bas color se red aur ye upar frosting kitni grainy hai!!! aisi toh mera tommy bhi nahi khata! bus humhare beech me ab koi rishta nahi main tumhari shakal bhi nahi dekhna chahti!
*more heart break sounds* fade out!
Yeah that is a true story! 😉
That’s the power in this little magical thing it may look as a dyed fancy cake but there’s more to it.. the right velvety texture, and to top it with perfection there has to be absolute spot on silky Cream Cheese frosting which mind you, should not be grainy at all. I have been in search of good red velvet cake since quite some time as well. You can guess by this –
I couldn’t find more pics I had more I swear! 😛 Out of these I’ll say Le 15′s cupcake had this amazing texture of the cake but grainy frosting disappointed me! so is that sugary top on Tea cafe one! I’ll pass Theobroma’s on both the aspect (though I have picked up fights because of it, see here) but OMG this Red Velvet Cake slice from EATC was heaven! A slice of pure heaven! I don’t mind trying the much over hyped cake every time if it taste this beautiful!
I tried this when I went to EATC last month for a bread baking workshop.
If you have already tried baking one at your house you know how wonderful your house smells and imagine we were right there in their kitchen making multi grain, baguettes to fruit cake.. Goodness.
Chef Sunil took us through small yet important details on the subject. The significance of each grain that goes in a multi grain bread to importance of Proofing also called proving (when you let the dough rise for quite some time before popping it in oven).
Some people also tried their hands on like there’s my Dahlin Ashrita aka Caramel wings grinning while making her baguette (centre) 🙂
The much informative workshop was followed by dinner at EATC. And that’s when The lovely red velvet cake happened and baked lemon cheesecake was also amazingly good. A must try if you going to Bandra next time 🙂
Happy Baking/Red Velvet Cake Eating 🙂