Banana Choco Chips Bread

It’s been a long time that I have blogged. My busy schedule kept me so busy that I neither got an opportunity to experiment nor to blog any recipe. Yesterday, when I got some free time, I realized that I still have not blogged one of my and my family’s favorite bakery items, Banana choco chips bread. And I guess, it’s been months that I have not baked it. So when I came from my New York trip a couple days ago, I found all the three bananas that I left for my husband for breakfast untouched. He didn’t eat them, hoping they will ripen by the time I come home and my concern of not wasting food will make me bake a bread for him. Smart move man!

And yeah, his plan worked, I baked it yesterday and I am blogging it today. We eat this bread most of the time for breakfast as well as during tea time. Since, it does not have butter & loads of sugar, factors like saturated fats or blood sugar level absolutely don’t bother me. Yeah, you read that right, its butter free and sugar free. Read More


Mango Bread

It’s mid-summer and mango season is at its peak and so are the mango recipes and my experiments! While turning the pages of the book ‘Baking: From my home to yours’ by Dorie Greenspan, I found another easy and simple but excellent recipe.

Although it’s named Mango bread, its texture is more like a cake. But I guess, it does not matter as far as it satisfies our taste buds. Read More


Boiled egg bhurji

I need to clear first that this is just an experimental dish, which turned tasty accidentally. So can’t wait to share it with you. Egg is a kind of an ingredient with which, I guess no experiment will go flop. If you are making scrambled eggs but if you miss getting the consistency right, not to worry, just add onions and tomatoes to it and it becomes bhurji. If you are trying to boil an egg and if it breaks while putting in hot water, not to worry, it will become a poached egg. It’s kind of comfortable to work with eggs. Read More


Scrambled Egg Curry

First of all, Happy National Garlic Day to all 🙂

“You can never have enough garlic. With enough garlic, you can eat the New York Times.”

Haha… jokes apart, seriously garlic is the herb on which I count the most. If I am not using garlic in any recipe (except for dessert) then I feel less confident.

For convenience, many people make garlic paste in advance. But I feel it does not give that aroma of freshly chopped and sautéed garlic.

Today I decided to make egg curry for lunch. We had Shakshuka last week, so was definitely not going to repeat that. I generally don’t prefer egg curry with boiled eggs. So I decided to experiment curry with scrambled eggs. And it was super hit in my family. Scrambled eggs get evenly flavored by all the spices unlike boiled eggs. I really don’t think that in the near future I am going to make egg curry with boiled eggs after having this curry. Read More