Guilt free dark chocolate brownies {No sugar. No butter. No eggs}


Hey guys!

Im back with a new recipe and….. website today! woohoo! If you’ve been reading my blog for a while, you would have noticed a complete revamping. I have wanted Melange of Musings to look like this for the longest time, but it’s finally come to be and I cannot be happier! If you’re new here, then HELLO! 😀 Hope you enjoy reading the blog. I would love to hear some feedback from all of you 🙂

Coming to this recipe, I have been trying my best to start living a more healthy lifestyle again but sometimes its not that easy to curb the craving. Even though Im a savory over sweet person, even I need a little bit of chocolate in my life.  So, here I have for you my guilt free chocolate brownies.  They are a good substitute for the regular chocolate brownies but that doesn’t mean you gorge on these all day, everyday {Unless you want to which is totally cool too! haha}. As many of you request eggless recipes from me- they brownies make use of no eggs! To make it even better, they make use of no butter and sugar either!

If you want to know how to make them, please keep reading!

PS: If you do re-create these, please upload a picture on Instagram/Facebook and share it with me @melangeofmusings



Guilt free dark chocolate brownies {No sugar. No butter. No eggs}
Recipe type: Healthy Baking
  • ¾ cup all purpose flour (Gluten free if you want the recipe to be gluten free. I however used normal flour )
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup stevia (it is natural low calorie sweetener) OR If you don't like how stevia tastes, use 1 cup brown sugar instead
  • 1 ripe mashed Banana OR If you don't like the taste of Banana in cakes/brownies, use ½ cup apple sauce
  • ½ cup yogurt/ dahi
  • ¼ cup chopped semi sweet chocolate
  • ¼ cup melted dark chocolate {You can use upto ½ cup for a more chocolatey flavor especially if you have used Banana)
  • 2 tablespoons Coconut oil/ Olive oil/ Canola oil
  • 3 tablespoons of flaxseeds {These are a substitute for eggs. If you don't want to use flax seeds, use 1 cup yogurt instead of ½ cup yogurt as mentioned earlier. However, yougurt makes brownies extra fudgey, gooey and more dense. I used flaxeeds as my egg subsitute.)
  • Handful of chopped walnuts
  • Butter paper/baking paper/ olive oil spray
  1. Recipe:
  2. Preheat the oven to 180 degrees C or 350 degrees F. Spray a 8x8 square pan ( any other size would work but then the number of brownies will differ) with pam/cooking spray or simply line with butter paper. Make sure the paper is excess on two sides so that the brownies can easily be pulled out from the tin
  3. In a medium sized bowl, whisk the dry ingredients: flour, cocoa, salt, baking powder, baking soda
  4. In another big bowl, stir together the stevia (or brown sugar), mashed banana, ½ cup yogurt, melted chocolate, coconut (or canaola/oil)
  5. In a third small bowl take 3 tablepoons of flaxseed and mix with 3 tablespoons of water. You will get an egg like consistency and the flax seeds will become a little goeey. This is called Flax Egg. Add this to the previous bowl that had the wet ingredients.
  6. -If you dont plan to use flax egg, add in another ½ cup yogurt instead (That is, 1 cup yogurt in total).- If youŕe using flax egg then ½ cup yogurt in total is enough.
  7. Add the flour mixture to this big bowl and stir until just moistened and all combined.
  8. Spread the batter in the tin and sprinkle with chopped chocolate pieces and wallnuts
  9. Bake in the over for 20-25 minutes. Every oven is different so after 20 minutes, insert a toothpick in the centre to see if it comes out clean. That means its cooked!
  10. Once its out of the oven, let it cool and invert the brownie tin on to a plate. The two sides excess of butter paper will help you do this. Cut into squares and serve warm.

The Classic Arrabbiata Sauce Pasta


Hey guys! Im back after a little break. Im so sorry for not posting last week but I was literally drowning in submissions. As many of you may know I am graduating from my Masters this summer and hence had my last set of assignments to write down! PHEW

Anyway, here I have for you another very requested recipe: Pasta in Arrabbiata sauce! You can use penne or macaroni or infact whatever you like. It honestly tastes amazing with everything.

PS: Follow me on Instagram to see what I have been cooking, eating and wearing  lately! You can leave me requests for posts too 🙂

Serves: 3-4


1. 2 tablespoons Extra virgin olive oil

2. 1/2 Tin of whole italian tomatoes.  I use the one by HUNT’S. Heinz also makes these tinned  , peel whole tomatoes.  OR make these at home:: 

Take 6/7 tomatoes at home, make little incisions on top  (will make it easier to peal them later). Put them into a bowl of boiling salt water for 2 minutes. Take the peel off and mash them to create mashed tomatoes.

3. 1.5 tablespoons of crushed garlic (DO NOT chop garlic. it needs to be crushed)

4. 1 full tablespoon Tomato Paste (its not the same as tomatoe puree. I use HUNT”S  paste)


OR use 2 Tablespoons Tomato purée if you dont find the paste

5. 3 Fresh  raw tomatoes – take the core out the seeds in the middle)

6. 30/4- Basil leaves

7. 1 teaspoon Mixed Italian dry herbs. I use the one by Keya. Though this is easily available in any grocery store and is very convenient., usually these mix herb seasonings have these ingredients that you can source individually:

  • dried oregano.
  • dried basil.
  • dried rosemary.
  • dried thyme.
  • dried sage.

8. 1/2 teaspoon 1 Paprika powder

9.  1/2 Chilly flakes

10. 1/2 teaspoon Sugar

11.  1/2 teaspoon Freshly ground black pepper or ground black pepper

12. 1/2 tesaspoon Cayenne pepper

13. 1 cup grated Parmesan cheese OR 1 cup parmesan cheese powder

14. 1.5 glasses Chicken/Vegetable Stock OR Water

15. 300 grms of uncooked pasta- Macaroni/Penne



1. In a large frying pan/skillet pour in the olive oil and let it heat. Add the crushed garlic and let it turn slightly brown. Then put in the chilly flakes and sautee

2. Put the stove heat on super low and add the tinned tomatoes OR the home made mashed tomatoes. If you are using the tinned whole tomatoes. Mash them in the pan itself

3. Add the Tomato paste OR the tomato puree. Keep stirring

4. Add the fresh tomatoes (make sure there are no seeds.) Mash these into your tomato mixture. The flame must be on low

5. While stirring put in the sugar, italian herbs , paprika powder and chicken stock or vegetable stock or water.

6. Shut the lid of of the frying pan and let the sauce cook for atleast 20-25 minutes. The longer the better. If you have more time, you can let it cook upto an hour and it would taste fabulous.

7. THIS is the time that you will boil your pasta. Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Do not strain it in cold water as it will loose it’s starch which is what makes it yum! Tip: We strain pasta under cold water only when we want to make a pasta salad or anything on those lines. For a nice hot pasta like Arrabbiata Aglio Olio, Carbonara or anything you may love, don’t run in under cold water. It will become dry.

8. The pasta should be boiled and the sauce should be cooked in perfect timing. The idea is to make sure that the pasta is nice and hot and just boiled rather than it resting and drying out. My recommendation would be to boil the pasta in the last few minutes of the sauce being cooked.

9. Now that the sauce is cooked, add in the cayene pepper, 3/4 of the basil leaves, salt to taste, black pepper and 3/4 cup of the cheese.

10. Put the pasta into the frying pan with the sauce and coat it throughly in the sauce.

11. The pasta is now ready. Place it into a bowl and garnish with the remaining parmesan cheese and basil leaves. IMG_3565

Pomergranate, Walnut & Mixed leaves Salad


Hey guys!

A lot of you asked me for a recipe for this salad that I shared a photo of on Instagram, so here it is 🙂 This salad has got to be one of my favorites. It’s so filling without being cheesy and making me feel guilty! It’s really easy to put together and the best part is that it works really well for vegas and vegetarians too! IMG_7126

Recipe: Serves two (generous servings)

1. Mixed Salad leaves – I used one hand full of Romaine Lettuce +one hand full of ice berg lettuce + ome handful of Rocket leaves.

To be very honest, Rocket is my FAVORITE and I could have a big bowl of just those leaves in a salad. However, to add texture and different flavours, a mixture of leaves always helps. There’s really no fixed quanity, but a handful of each, making two servings should be perfect.

2. Pomegranate- 1 cup

3. Walnuts- half a cup

4. 1 onion- vertically thinly sliced. Don’t cut onion slices horizontally  like one would normally do for cooking. The pieces would be much smaller then. Cut along the onion vertically rather than cutting it into half and slicing it.

5. About 15 cherry tomatoes

6. About 15 olives- pitted (If you don’t have pitted olives, just take normal olives and smash them in the middle to take the leaves out

7. The protein: Since I had this salad for brunch, I wanted it to be fairly heavy and hence used TWO protein sources. 1. Hard Boiled Eggs 2. Grilled chicken slices

However, they are absolutely optional! You can add one or none! I would definitely recommend adding at least one of these though. The egg yolk once mixed into the salad adds an amazing creamy texture. I am not a yolk persona at all but once it’s mixed into the salad, it doesn’t bother me at all. For two servings- Use 2 eggs. (1 egg per serving). If you are vegetarian, add some grated cheddar cheese (1/2 cup) instead. If you’re using egg, you dont need cheese and vice versa. IIf you’re vegan, add some tofu cubes ( 1cup)

8. The dressing:

A) Extra Virgin Olive Oil – 1 tablespoon

B) White Whine Vinegar/ Balsamic Vinegar- 1 tablespoon

C) 1 pinch Salt

D) 1 pinch pepper

E) 1 teaspoon Mustard (I used white wine mustard)

Simply mix these ingredients well into one little bowl and keep aside.

To prepare the salad:

Mix all of the ingredients into one large bowl ( you can serve this salad into two smaller bowls/plates after the dressing has been throughly mixed in).  I always add the egg in last after adding the dressing. For each serving, I use one hard boiled each – cut into two halves.

Important: If you decide to prepare the salad a few hours before serving, wrap the salad bowl with cling film and keep the salad in the fridge. DO NOT add the dressing. ALWAYS add the dressing right before you serve to maintain the freshness of the salad.


Valentines Day Special: Nutella Crepes with Strawberries

FullSizeRender_1Hey guys!

Hope you all are having an amazing week! For today’s post, I have a recipe for you guys: NUTELLA CREPES! Now, I must be honest; this was my first time preparing crepes. I have had them many, many times but never tried making them before even though they’re basically like making pancakes – JUST EASIER! I think I was always scared of how perfectly delicate they look and was worried that I wasn’t get that silky light crepe. I was wrong though! I re-created these crepes  from and oh my god, look at how amazing they are! They taste even better than they look.

FullSizeRenderThis recipe is ideal for an indulgent breakfast on Valentines Day!  It really looks so decadent and the strawberries add a perfect touch. Let me make another confession: even though I absolutely ADORE nutella, for me, nothing beats dark chocolate (70-85%). I absolutely love that strong cacao flavour! Left to me, I would probably do a half an half of the nutella and dark chocolate ganache ( melted dark chocolate sauce). Nutella would add in the sweetness and dark chocolate would give me that perfect chocolate boost!

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  • 6 tablespoons unsalted butter
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup water
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour (Maida)
  • 1/2 cup Nutella
  • 1 teaspoon Vanilla Essence



1. In a medium nonstick pan over medium heat, melt the butter. Once the butter is melted, continue cooking until it  is golden brown.

2. Remove from the heat and set the pan side aside. The residual  heat will make the butter a little more brown. This is why it’s important to remove from the heat when its a light-ish brown so that when it’s resting off the heat, it will turn into that perfect golden brown.

3.  In a medium bowl, gently whisk together the eggs, egg yolk, water, milk, vanilla essence/extract and salt until just combined. Add the flour and whisk until smooth.

4. Slowly pour the browned butter liquid into the mixture, whisking constantly. If necessary, strain the mixture to remove any lumps.

5.. Use a paper towel to wipe out the same nonstick pan used to melt the butter. Set the pan over medium heat. ( Do not add more oil/butter since the mixture already has melted butter).

6.Using a 1/3-cup measure, scoop the batter and pour it into the center of the hot pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan- the thinner, the better. Return the pan to the heat and cook for 2 minutes. Use a rubber spatula /wooden spoon to lift up the edge of the crepe and flip the crepe over. Cook on the other side for 30 seconds to 1 minute, depending on how golden you like it.

7. Slide the crepe onto a plate and spread with 1 tablespoon of the Nutella (or as much as you like). Fold the crepe in half, then fold in half again to form a triangle. You can also just roll up the crepe loosely like a carpet. Garnish with desired toppings. I used strawberries #foodporn



Blueberry & Banana Power Smoothie


Hey guys!

I have been on bed rest for a while as I injured my tail bone! I’m obviously not allowed to work out for a few weeks so eating healthy is the only thing that is keeping me motivated on my fitness journey. I absolutely love drinking smoothies whether its as a breakfast meal or post working out. The good part is that they’re SO healthy and nutritious along with being yummy! One of my favorite smoothies is the Blueberry and Bananas Power Smoothie.

Whats important to note here is that while re-creating this recipe of mine, you can totally add/subtract whatever you like! That’s what makes smoothie so much fun to make. It’s all about experimentation. This smoothie is extremely healthy and the idea is to basically give you an immunity boost + kickstart your day! It’s very filling and makes for a meal in itself.


Serves: 500 ml

  1. 1 cup Yogurt
  2. 1 cup raw oats (steel cut or rolled, whatever you prefer)
  3. ½ cup Water
  4. 1 tablespoon coconut oil (I used an organic coldpress coconut oil)
  5. 1 ripe banana ( Make sure the Banana is ripe/over ripe. If you have the time, cut the banana into pieces and freeze it over night! Frozen bananas give a wonderful texture to the smoothie and work as an amazing replaced for ice)
  6. ½ cup blueberries (I couldn’t get my hands on fresh blueberries so I used dried blueberries that I had in my pantry. Ofcourse, fresh blueberries are way better and more nutritious)
  7. ½ a tablespoon Honey (This is what I used as an additional sweeter. Half a spoon was more than enough for me but you can use as much as you like)
  8. 1 tablespoon ‘Seeds-o-life’. (This is a blend of flax seeds, sunflower seeds, pumpkin seeds, seaseme seeds. It’s available here on If you don’t want to add this particular blend to your smoothie, you can simply add a spoon of flax seeds or Chia Seeds or any other seeds you have at home. If you don’t have any, you can avoid this step all together
  9. Ice (about ¼ cup). If you’re using frozen bananas and chilled water you can avoid the ice. I didn’t use frozen bananas so instead made use of about ¼- ½ cup crushed ice. FullSizeRender

To make this Smoothie:

In a blender, mix in all your ingrdients for 2-3 minutes. I like my smoothie to be on the relatively thicker and creamier side so I don’t blend more than that 3 minutes. However, if you like, you can blend it for longer depending your preference.

Tip: Try having this smoothie as soon as possible only cause it has oats which over time binds together. If you leave this in the fridge for a while, the smoothie will turn into a more sold-ish consistency cause of the oats. If that happens, don’t fret and just add a little bit of milk and put that into a blender for a 1 minute and it will be back to normal 🙂







Fettuccine Aglio e Olio {Garlic, Chillies, Extra Virgin Olive Oil & Paremsan}


Hey guys!

Today I am finally sharing with you my post requested recipe: Aglio e Olio . If you follow me on Instagram {please do! }, youll know how often I eat this pasta. Though Spaghetti Aglio e Olio is a classic, I find my self gravitating towards fettuccine way more often. Infact I love this sort of preparation with Penne too! What I love about recipe that my mum passed down to me is that it’s really, REALLY simple to prepare for a lazy day in. It makes use of just 3-4 ingredients which you should stock up in your pantry. This recipe also allows tons of twists and works well with both, vegetarians and non vegetarians.

Serves: 2 nice big servings


1. 200 grams of Pasta.

[About half a packet] I used Fettuccine and highly recommend it.
2. 1/4th Cup Extra Virgin Olive Oil.  [About 4 tablespoons]

Now here is the important bit. The pasta initself is very easy to prepare but what gives it the flavour is the quality of oil you use. Yes, it really does matter. I urge you to invest in the EXTRA-VIRGIN {very important} olive oil by Borges. It’s available in all good grocery stories, anywhere!
3. 1.5 tablespoons CRUSHED/MINCED garlic.

Please do not chop the garlic. The garlicy flavour of Aglio Olio is achieved only by crushing garlic.

4. 1.5 teaspoons Red Pepper Flakes/Crushed Red Pepper

Red Pepper flakes add an amazing smokey flavour to the pasta that normal chilly powder doesn’t manage to do! If you dont have these in your pantry, you can use red chilly flakes that we can with our pizzas. If you don’t have those either, then use Red Chilly powder.

5. Salt– to tase

6. Water– To boil the pasta

7. Parmesan Cheese

This cheese type is extremely important! Nothing is more classic than Aglio e Olio with Parmesan. Please try using parmesan itself. The traditional flavor will not be achieved using any other cheese type.

8. Optional: Fresh Basil leaves/Parsley.


1. Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Do not strain it in cold water as it will loose it’s starch which is what makes it yum!

Tip: We strain pasta under cold water only when we want to make a pasta salad or anything on those lines. For a nice hot pasta like Aglio Olio, Carbonara or anything you may love, don’t run in under cold water. It will become dry.

2. While the pasta is boiling, in a skillet pour in the olive oil and let it heat. Add the garlic and red pepper. Don’t let it turn completely golden.

3. The key to cooking the perfect Aglio Olio recipe is timing. You want to time the boiling of the pasta and the sauteeing of the garlic. The garlic needs to be pale gold and that is when the drained pasta needs to be added to the skillet.

4. Toss the drained pasta with the warm oil, garlic, chilly. Add salt to taste.

5. Take some fresh good quality Parmesan [buy it from the Steak House (Jor Bagh Market)  if you live in Delhi]. Grate the cheese directly into the pasta. This is the point where you can also tear in a couple of fresh basil leaves.

5. Serve in a plate and drizzle some fresh extra virgin olive oil. YUM!









The perfect Mulled Wine Recipe


Hey guys!

If there’s something I am guilty about, it’s got to be me loving my wine.  Though wine is something I can drink all year round, I do have my preferences where I love white wine in the summer and reds in the winter. I’m always in the lookout for recipes that use wine smartly, whether its red wine chicken, prawns in a white whine butter sauce or even the classic sangria! This winter was my first time trying out Mulled Wine and I cannot believe I didn’t try it earlier (better late than never right?).

While winter is still here, and one can enjoy a warm glass of wine infused with spices, I decided to share my favorite recipe with you guys! I found this recipe in none other than Jamie Oliver’s website but decided to add my own twists to it. Even if you’re not big on spices and cant imagine having a warm glass of wine, trust me and give it a try atleast once. There is no going back from there!
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Serves: 5 , Time : 20 minutes


  • 1 lime {The green one – as shown in the picture. This is a little bigger than the one’s that you find in a local vegatable/fruit shop in India but you will find it in a bigger store. Try to get a hold of it. If you don’t manage, use the lime that you may have at home}

  • 1 lemon {The yellow one- as shown in the picture} This too may be a little hard to find in your local fruit/vegetable shop so check out a bigger grocery store like Nature’s Basket/Modern Bazaar/Food Hall. Lime’s are a bit pricey and hence if you can’t get your hands on it use Keenu (Clementine) instead. 

  • 100 g caster sugar

  • 3 whole cloves (long)

  • 1 stick cinnamon (Dal Chini)

  • 2 fresh bay leaves ( Tej Patta)

  • 1 vanilla pod, halved lengthways OR 1 teaspoon vanilla essence

  • 2 star anise 

  • 1 bottle any good Italian red wine/ any other red one you prefer

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1. Cut out 3/4th of your lemon/clementine (horizontally) without peeling it. Leave the 1/4th part side.

2. Peel large sections of peel from your the other 3/4th of the lemon and full lime.

3. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the lime juice.


4.Add the cloves, cinnamon stick, bay leaves and vanilla. Stir in just enough red wine to cover the sugar.

5. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. {The reason one has to do this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol. }

6. When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine.Let everything cook away and warm up gently so the flavours have time to mingle with the wine. Do this process for atleast 5 minutes.

7. Meanwhile take 1/4th part of the lemon you kept aside and slice out circles/wheels from it. Put in 3-4 pieces of cloves into it. (picture below for reference) Pour in your warm wine into a glass and put this piece of lemon in. {The mistake I made here was that I did not cut the lemon in quarter and leave it aside. Instead, for the recipe, I decided to use all the peel of the lemon and when I had to cut these wheels, the peel was already gone. So its important that you leave quarter of the lemon aside to cut the these circular wheels and use the peels of the remaining 3/4th of the lime for the flavours.

Here’s how to cut lemon wheels: lemon wheels


You should  re-heat the wine before serving since it MUST be warm to truly enjoy it. Make sure you heat it on a simmer. You can also keep this mulled wine in an air tight container for upto a day in the fridge and warm it up before serving.FullSizeRender_1







Cheddar Cheese & Bacon Muffins + Vegetarian Alternative

IMG_6866Hey guys,

Im back with another easy recipe for you! If given an option to choose between sweet and savoury, I would pick savoury! I have been looking to improve my baking skills by trying to find recipes that I actually enjoy eating. These bacon & cheese muffins are one such dish. I got the recipe from but added my own twists to it. The recipe is for 12 muffins, but I decided to bake 6 muffins, and used the rest of the batter to create a dish- like a pie, where slices could be cut to one’s preference. What’s amazing about these amazing recipe is that they can make for a yummy evening snack with coffee, but can also be perfect for breakfast. I always enjoy them with some strawberries and black tea on the side. Trust me on that combination and you wont go wrong


Portion size: 12 muffins OR

6 Muffins + One baked dish (as shown in the picture below)


  • 6 large trips bacon (or more depending on how much bacon you want)
  • 1 cup (250 mL) shredded Cheddar cheese
  • 3 cups (750 mL) all-purpose flour (Maida)
  • 2 tbsp (30 mL) sugar
  • 4 tsp (18 mL) baking powder
  • 2 tsp (10 mL) pepper
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) milk
  • 1/2 cup (125 mL) vegetable oil
  • 1/2 cup (125 mL) sliced green onions
  • 1/2 cup (125 mL) curd 
  • 2 eggs

Vegetarian Alternative

1. Skip the bacon. Use some herb for added flavours. I would use Rosemary or oregano. You can buy them here or any other department store in your city.  3 Tblspoons  of any herb would be sufficient. Even if you’re not vegetarian, some rosemary seasoning would taste great in these muffins. Make sure you add the seasoning BEFORE baking.

2. 1 egg = 1 tablespoon of apple cider vinegar + 1 tablespoon of baking soda

Further, If you dont have apple cider vinegar at home, 1 tablespoon of apple cider vinegar can be replaced with 2 tablespoons of lemon juice.

So, for this recipe, if you want an eggless option:

1. Use 2 tblspoons of apple cider vinegar + 2 tablespoons of baking soda OR 

2. Use 4 tblespoons of lime juice + 2 tblspoons of baking soda



(Preheat the oven to 180 degrees Celsius)

1. Cook bacon over medium heat for 5 minutes or until crisp. Drain on paper towels; let them cool and crumble.

2. In small bowl, combine 1 tbsp of the crumbled bacon and 2 tbsp (25 mL) of the Cheddar; set aside.

3. In large bowl, whisk together flour, sugar, baking powder, pepper and salt. Stir in remaining bacon and Cheddar. (Fold in any herb that you may use at this stage).

4. Whisk together milk, oil, onions, curd and eggs (or the vegetarian alternative). Pour over dry ingredients. Stir together just until moistened.

5. Spoon into greased or paper-lined muffin cups; sprinkle reserved bacon and Cheddar mixture on top.

If you are baking 12 muffins, spoon in the mixture in the 12 muffin liners.

Instead, I spooned in the mixture into 6 muffin liners, spooned the rest of the mixture in a greased borosil baking dish.

6.  Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden.

You can store these in the fridge for /freezer. They must be re-heated before heating. Garnish them with rosemary leaves or any other herb you like. I used rosemary.






Oatmeal Dark Chocolate Cookies: Recipe

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Hey guys!

I AM FINALLY BACK! If you follow me on Instagram, you would have know that I had not been posting on the blog due to serious technical errors that I was facing on WordPress. Before I started blogging myself and would only read other blogs religiously, the mention of a technical error sounded extremely vague and to be honest, a number of times I would think its an easy escape for not posting. Today, after the website being down for more than a month, and after finally making it work, I can safely say that technical issues are not easy to handle with and do exist. VERY MUCH, DO EXIST.

During the holidays since I couldn’t post anything on the blog, I ate out alot and enjoyed my self thoroughly but I also decide to bake a little. I love  cooking but I am definitely a beginner when it comes to baking. I decided in my Christmas spirit, that I wanted to try baking cookies and hence did tons of research for the same online to find something that I can recreate. To make it even better, my best friend was over that morning, so I had her as a helping hand which was amazing!

I got this recipe from and did NOT make it on my own. I am really new to baking and though in the picture where the cookies are lined on the baking tray, it looks as if theyre burned  they tasted perfect. Infact,they were gooey and chocolatey  and I couldnt have asked for a better lot.




  • 2 1/2 cups  oats
  • 2 cups all-purpose flour/Maida
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup melted coconut oil
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 2 cups dark chocolate chips. [I simply grated and chopped dark chocolate but you could use milk chocolate chips too]



Preheat the oven to 180 degrees C. Line a baking sheet with parchment paper. I did not have any parchment paper with me so I used foil instead. I sprayed some cooking spray on it which worked perfectly as well.

In a large mixing bowl, add the oatmeal, flour, sugar, brown sugar, baking soda, salt, oil, eggs and vanilla.

Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips.

Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball.

 Place on prepared baking sheet/foil. If the balls are a little crumbly do not worry, they will come together while baking. Repeat with remaining dough.

Bake for 10 -12 minutes or until set and golden.

-Eat them warm/Re-warm before eating. The chocolate will melt and it would be absolutely divine. Trust me




All pictures are taken by Sara Suri.

Recipe: Thai Steamed Fish


Hey guys!

Today I have a simple, comforting and super healthy recipe for you to enjoy on a night-in. Thai food is one of my favorites and though winter is the time where nothing sounds better than a hot chocolate with multiple servings of marshmellows, this recipe will keep you as satiated and happy without adding the extra calories.

All the ingredients are now available in the Indian Market in huge departmental stores like Food Hall, Le Marche or Nature’s Basket. If you live in Delhi, INA should be your new best friend 🙂

So without me rambling further, here’s the recipe for Thai Steamed Fish.



Serves 3 people

Ingredients –

Surmai Fish Filets (or any boneless fish) – 500 grms
Lemon – 1 , cut into thin circular slices (as seen in the photograph)
Turmeric 1/4 teaspoon
Salt to taste
Black pepper- 1/4 teaspoon
Crushed garlic – 1 teaspoon
Seseme oil – 1 teaspoon
Chilly oil or Vegetable oil 1- teaspoon
Galangal –  2 inches cut into thin fine strips
Thai Red Chilies -4 
Lemon Grass-  1 full stick crushed (that’s when the flavour comes) and then cut into 1.5  inch pieces
Kaffir Lime leaves -10 or so
Light Soya Sauce – 1 teaspoon

A steamer



Step One:  Take your fish fillets and marinate them with lemon, turmeric, salt, black pepper and crushed garlic for 4 hours.

Step Two: 4 hours later: Put the fish fillets in a steaming dish (I used a glass borosil dish which is steamer friendly)- inside a steamer. Let the fish cook for 10 minutes.

Step Three- Open the lid of the teamer and Temper with fish with Seaseme oil, Chilly oil, Galangal, Lemon grass and Thai Red Chillies and Kaffir lime leaves. (It’s basically giving it a Chhonk.Tadka of sorts. )

Step Four: Once the fish is tempered, switch off the heat, take the flash dish out of the steamer and  drizzle with fish light soya sauce. Garnish with corriander leaves.
Step Five: Serve with white boiled rice or jasmine infused rice.