Friday, 28 February 2014

Chicken Pineaaple And Pancakes With Whiped Cream And Raspberries

Today on board I welcome melisa with her lovely recipes and articles to share with us today.
she sent me mail last month asking if I would be interested to publish her guest post in my blog and as always any guest post is welcome!! Its really a pleasure to do so :) 

About Melisa lets see a small intro about her, she is graduate from university of phoenix her major is marketing. But 2nd thing she was always interested in was writting and now she works as a writer. She writes articles for various blogs sharing her personal and professional experience. She also covers various topics including business, marketing, social media, self improvement, Lifestyle & Health!!
 she writes for online essay writing service
She’s very interested in computer technologies, software, and marketing. Melissa is always ready answer your questions at

Wow its really a pleasure to have you here dear!!

Heading towards the Guest Post  Melisa has shared 2 amazing recipes of Chicken Pineapple With Pomegranate and Pancake With Whipped Cream and Raspberries.

 Have only delicious and useful meals
On the eve of the international Women's Day all women think what delicious and unusual dish to cook for their own holiday. So they begin to look through different cuisines in order to find something special. I'd like to share a very tasty recipe with you. It will surely gratify everybody with its original and refined taste. Men really adore it. Children always ask for one more additive. I am sure this recipe will suit all tastes.

Today we are going to cook chicken with pineapples under pomegranate.

1 chicken fillet, 
5-6nos potatoes, 
1 onion, 
canned pineapples, 
1 pomegranate, 
mayo, salt, black pepper powder (as needed)
Buy fresh pink fillet of the weight about 0,6 – 0,7 kilos. 

- First of all, you should cut it into small pieces. 
- Then take 2 tbsp homemade mayo, salt and pepper for your taste. - Mix all these ingredients and put the pieces of chicken fillet in this sauce.
- Marinate it for about 20 minutes. 
- Meanwhile, peel off the potatoes, wash them and cut into round neither thick nor too thin slices. 
- Peel off the onion and cut it into thin slices. Divide the pomegranate into corns. If the canned pineapples are already cut into pieces, you don’t need cut them in smaller pieces more.
- Find some clean big round oven-tray and grease it a bit with sunflower oil.  Heat the oven about 140° - 160°. 
- Put the ingredients by layers: slices of potatoes, slices of onion, pieces of marinated chicken fillet, cut pineapples. 
- Grease every layer with mayo and sprinkle with black pepper powder and salt for your taste. 
- Put this dish into heated oven and let it to be prepared about 30-40 minutes. 
- Once your dish is cooked, strew it with pomegranate’s corns.
Have a good appetite!

 And one more recipe specially for sweet-tooth. I found out this dish from some book long ago and now I cook it very often, because my family and friends like it very much. It is not only delicious, but light and useful as well, unlike other many desserts. So what about pancakes with whipped cream and raspberries?

To cook this divinely delicious dessert you need 
wheat flour, eggs, fresh milk, vanilla, olive oil, sugar, whipped cream and fresh raspberry.

First of all you should prepare the batter. Take eggs, flour, warmed milk and mix all these ingredients. Then add little sugar, vanilla and olive oil in the batter. The batter should be like sour cream for its consistency. After it heat the pan, greased little with oil, and fry thin pancakes.

For stuffing
Whip cream with mixer and add little sugar. Remember, whipped cream shouldn’t be very sweet. Wash fresh raspberries. Put inside each pancake 1 tbsp whipped cream and few raspberries and roll them. Decorate your dish with mint leaves.
Good appetite!

I am sure, your family and friends will like your cuisine very much. Don’t be afraid to experiment, switch on your fantasy. I wish all women to love and to be loved.

Thank you Melisa For Writing such a wonderful article For Sweets & Spices, Would love to get more such lovely guest posts from you  in future!!

Stay Tuned For more updates!!
Till then its me Aara
Signing of for now With lots of love to all my readers 
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Monday, 24 February 2014

How To Make Perfect Stuffed Paratha Step By Step

Stuffed parathas are really yummy depending upon what we stuff in, But What when the rolling up goes wrong despite however yummy the filling is??

Hello to All my lovely Readers its really been long I had blogged anything of my own. I had been feeding my blog with guest post for almost 2 months if I can recall. Home shifting and lack of internet availability played a major reason behind my long absence but Im able to work on atleast something now.

I whole heartedly apologize to all my fellow bloggers I haven’t been able to visit their blogs over a  month now due to no internet availability. I cant explain how much I miss all the updates from you guys. Yet all of u visit my space and keep commenting showing  love to me and my bloggy baby.  I’m really greatful to have such lovely virtual friends around me Thank you so so so much for being so supportive.

When I was selecting bloggers for libster award last month I was going thru all the blogs I follow and saw some bloggers who dint function for more than a month exceeding to 3 months too. It made me doubtful on what makes them stay away from blogging??? Don’t they miss blogging? To speak frankly blogging is more like a passion where u give ur best and also have an eye on what others do. There is so much to learn here, but doubtful question befall on me as well. Many of us women here who blog regularly, but conditions in our life play a very major role on what we can put here and how we can access internet like. Working mothers, home makers, some emergency in family, social functions, visitors at home etc etc etc we have real gud reasons to stay away from blogging but no excuse from cooking lolzz!! Aahh Life of a women…..

Today I want to share my experience in stuffing parathas.
I believe Punjabis/ north Indians are experts in making stuffed parathas and having aloo paratha or other stuffed parathas outside gives a uniqueness perfectly rolled well stuffed with loads of ghee and butter, yummyyy.

After lots of experiments and watching videos on stuffed paratha finally I have my own way out, not something very different than what others show, but a little technique is required for sure.
According to me the perfect way stuffed parathas are those which has the filling nicely spread inside the dough balls. And when we eat we get the taste of filling and roti both equally rather just roti or just filling, It happens yess it does!!  My bro loves eating aloo ka paratha he makes  filling his way and asks me to roll out for him. This was one of the moment when these pics below were clicked.

Ingredients needed
Soft Kneaded Dough
Filling for Stuffing
Dry flour for Rolling
Ghee / Butter as needed

1)    Make balls of kneaded dough big enough as tennis ball.
2)    Roll it as small chapatti thick enough.
3)    Now Place the stuffing in between the rolled dough.

4)    Slowly trying bringing in all the edges of the round chapatti to the center.

5)    Now join in the dough at the center.

6)    Slowly move the ball in between both ur palms to smoothen out. This will also help the stuffing to get center position and the dough will cover the filling equally from all the sides. It should now looks like a big ball

7)    Also see from back side that no filling is visible or showing out.

8)    Place the ball over rolling board and flatten the ball slightly. This will ensure filling gets distributed inside the ball evenly in center as well as in the sides.

9)    Keep the joined side of dough on top and start rolling the paratha slowly and steadily. Do not press much while rolling it may cause cracks in side parts oozing the fillings out.

10)     If filling is see thru after rolling out paratha there is nothing to worry about, only care should be take that filling does not come out sticking to the rolling pin.
11)    Place joined in side of paratha 1st over the tava downward and smooth side should face top

12)    Turn sides after a minute. Start applying little  Oil/ghee or butter at one side. Flip it and apply some oil again. This will ensure even cooking and coloring at both the sides.

13)     Again flip it till both the sides are done well. When you find parathas puff up like phulkas it’s a good sign, ensures filling is distributed evenly.

14)    Even distribution of Filling shows the result while eating as well. You can easily see it in the pic below.

15)    Apply more Ghee / Butter / Oil as needed and serve it hot with pickle or raita
This was a little demo abt stuffing parathas which I showed via potato filling, You can use any filling even cauliflower, paneer, kheema etc  to name a few.

1)    Make sure your filling is not too watery. If onion is added raw to ur filling then make sure to squeeze extra water out of the filling before taken in use for stuffing.
2)    Dough should be just soft not too hard not too sticky.
3)    Size of dough ball and filling should be same. Over stuffing the filling may cause unwanted cracks and difficulty in rolling
4)    Apply enough dry flour while rolling parathas so that it don’t stick to the rolling board/pin
5)    Flipping should not be done more than 3-4 times, Flipping too many times may cause cracks or breaking of parathas. 1st flip should be done after 30 sec,  second flip should be done after a min or more. If you require more roasting then 3rd and 4th flip can take place. Practice does teach us many things.
6)    Some people say stuffing parathas and keeping the ball like that for sometime will allow it to set and good rolling. I would totally deny to their ideas. Each ball once stuffed should be immediately rolled out and cooked for better result. Keeping the balls to set for sometime will not allow good and even distribution of filling inside the ball + when it is rolled we see all visible cracks in parathas, which is really unpleasant. While doing this I even saw that filling goes to the sides and center remains only with dough part this will not result in puff up too, which is again a complete noooooo. 

Personally I feel salt and spices in the fillings should be more because dough is bland in nature, when we roll out filling along with dough we feel the difference while eating, filling dosent taste as yummy as we had prepared it before stuffing, This has been my personal experience so I always add salt and spices more in the fillings, which later becomes perfect tasting stuffed parathas.

This was all about How to make perfect stuffed paratha’s Hope you guys like it and try this way sometime. Any more doubts please feel free to ask in comment section.

Cya till then Bubye :)

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Friday, 21 February 2014

Eggless Almond Carrot Cake

This is amazing combination of carrot and almonds. When ever I came across carrot cake I never saw almonds or any nuts along!!

And to make it worse when I was browsing once some1 had written carrot cake taste more like gajjar ka halwa!! My stepping ahead footsteps  towards baking a carrot cake all stopped!! There were 2 reasons
1) I do stove top baking so I make sure I use a fool proof recipe which can give a good result to my work done!! It isnt hard to bake on stove top but still I have had a bad experince with smelly cake with a totally wrong recipe hah I now have to take deep breathings until baking completes lolz,
2) What if it dont taste gud??? I'll have to land up eating everything myself which I cant do I think I can never tried haha.

I welcome Priya Shiva Of with her lovely recipe of Eggless Almond Carrot Cake. We recently met via fb and hadnt been able to interact much, due to my own personal issues but the love and support which comes up is really humble!! Thank u Priya For Such A Wonderful Urself toMe!!

I am a full time mother busy running behind my little one. My greatest passion apart from family rests in cooking. I enjoy cooking and feel, if you get the ingredients right, anyone can cook. Do join me on my blogging journey at -

  This is the first time I'm guest blogging for my blogger friend Aara
Shaikh and thank you for letting me share my recipe on your blog. This
is a recipe for a Carrot cake with the goodness of Almonds and the
best part that it has no egg and no butter..

Eggless Almond Carrot Cake -


Maida - 3/4 cup
Wheat flour - 1/4 cup
Grated carrot - 1/2 cup
Curd/Plain Yoghurt - 3/4 cups
Canola oil - 1/4 cup (you can also use olive oil or sunflower oil)
Milk - 3 tbsp
Granulated Sugar - 3/4 cup
Vanilla essence - 1/2 tsp
Baking powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt -1/4 tsp
Chopped Almonds - 3 tbsp


1)  Preheat oven at 180 °C

2) Sieve all purpose flour and wheat flour and keep it aside.

3) Add oil, curd, milk and sugar in a bowl and mix it well.

4) Now add all purpose flour, wheat flour, baking powder, baking soda,
vanilla essence, grated carrot and mix it well to form a smooth creamy

5) Grease a cake tin evenly with oil. You can also use butter paper.

6) Transfer the content into a cake tin and sprinkle the chopped almonds.

7) Bake at same temperature for 20 minutes. Check after 20 minutes by
inserting a toothpick at the center of the cake. If it comes out
clean, then your cake is done or else continue baking for 5 more
minutes and keep a watch on it.

Once the cake has cooled down, invert it on a wire rack and let it
cool down completely.

You can enjoy this cake with a hot cup of coffee!!

Once the cake has cooled down, invert it on a wire rack and let it
cool down completely.

Likewise cupcakes can be made too..

You can enjoy this cake with a hot cup of coffee!!


You can use walnuts instead of almonds. You can also use the same
batter to make cupcakes.

Thank u priya for such a lovely outstanding recipe.
I dont know about others but Im surely gonna try this and give u feedback quick :)

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Wednesday, 5 February 2014

Chicken Fajita Pizza

One thing I can say for sure is pics of these R making me mad like anything!!!
I never did any experiments with pizzas but Im really glad to get this lovely recipe from +MonuTeena RecipesPassion  she has already sent her guest post for Chicken Haleem Pakistani Style few of my friends tried it and really loved the result too. 

My friendship with monu is going strong each day!! Borders dont really make a difference but we miss each other as real life would miss, We chat we share many more things about our lives and so much more which cannot be talked about here!! story would go long...... For now We R more like virtual sisters across borders. I love being loved by her and to love her as well. 

Here again she is here to throw her charms to us with this lovely chicken fajita pizza recipe

Well I, Monu Teena once again  would like to thanks Aara for giving me space on your blog. Loving to have my 2nd guest post for her. Well, this time hoping you all know me. I am not going into my deep intro. Just rushing to the Recipe, it's Pizza Recipe; Chicken Fajita. One of the kids-Friendly recipe plus loved by adults too. Many versions and variety you may find with Fajita's. Love to be eaten around the world. Mine is the simplest & the spicy one; topped with chicken, mushroom, Onion, olives, Capsicum, and cheese. You can go either for ready made pizza ingredients or make your own. Being a food Blogger, I prefer to make my own pizza dough & sauce. Lets talk about the Recipe source i took it from from Chef Zakir's show on Masala t.v channel, one of the authentic recipes by him i must say. You should try and share me the results :)

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For Chicken Fajita Base: 
  • 200 grams of boneless chicken
  • 1 tsp black pepper crushed
  • 2 tsp red crushed pepper
  • Salt to taste
  • 2 tsp of red chili sauce
  • 1 tbsp of ginger + garlic paste
  • 1 tbsp of Soy sauce
  • 1 tsp Lemon juice/Vinegar
  • Oil for shallow frying

For Pizza Dough:
  • 1 kg all-purpose Flour
  • 4 tbsp powdered Milk
  • 1 tbsp of Sugar
  • 1 tsp of Yeast
  • 1 egg
  • 4 tbsp of Vegetable Oil
  • Warm water
  • 40 to 50 grams of Butter
  • 1/2 tsp of Salt (to taste)

For Tomato Sauce:
  • 1/2 kg of Tomato (make a paste out of it)
  • 1 tsp of Ginger + Garlic paste
  • 1 tsp of Sugar
  • 1/2 tsp of Oregano
  • 1 tsp of Vegetable Oil

For topping: (as required)
  • Green capsicum in julienne 
  • Onions in julienne 
  • Olives
  • Mushrooms
  • Tomatoes 
  • 1 cup or more Shredded Cheese - use both (Mozeralla + Cheddar) or Pizza cheese alone for perfect results
  • 1 egg for brushing pizza crust ends
Steps to follow:
Step 1:    Knead & make a Soft dough with the specified ingredients for Pizza Dough with warm water as required. Keep it in a warm place for 4 to 5 hours, until it rise.

Step 2:    Marinate the boneless chicken with all ingredients black pepper, red pepper, salt, lemon, red chili sauce, soy sauce and ginger + garlic paste for 2 to 3 hours. 

Step 3:    For making Pizza Sauce, take a pan little fry the ginger + garlic paste then add tomato sauce, finally sugar and oregano. Mix it well. Switch off the flame.
Step 4:    Mean while, Pre-heat your oven up to 180 degrees centigrade. 

Step 5:    Shallow fry the marinated chicken previously.

Step 6:    Your Dough is almost double in size now. Knead it again and placed the dough over 9 inches greased pizza circular pan leaving almost 1/2 inch of thickness. Depending upon you; how large pizza you want.

Step 7:    Spread over tomato sauce, chicken, Veggies and cheese.

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Step 8:    Bake it for about 15 to 20 minutes till the dough is properly cooked, do check with cheese giving a you splendid golden color. If you want to make your pizza more spicy, have it with chili garlic sauce. As I did.. yummmyyyyyyyyyyy ~

Hope you enjoyed the recipe; will wait for the feedback and suggestions. Thank you so much Aara, Love you all ~ Monu Teena

Thank u so much Monu For such a lovely guest post and simple recipe Hoping to recieve more such love from u in future 

Till then its me Aara 
Signing off 

Stay tuned with next upcoming post As Soon as Possible

Love u All bubyeeeee...................
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Saturday, 1 February 2014

Cream of Broccoli Soup

Soups Can be never said no for!! And Today in my space is a special soup recipe to Drool With....

Today on my space I welcome Shazia Wahid Of Cutchikitchen. Im sure some of us are aware of her space and yet some dont. Do visit her space she has some lovely interesting recipes to share with us and events too running in her space. Do take part in Left Over Make Over Giveaway and make her event successful with your love...

Since im not regular at blogging now, last week in my group I had asked If any one would be interested to do guest post!! I got such positive answers from +Shazia Wahid  and +MonuTeena RecipesPassion I really appreciate their ready help towards guest posting!! Thank u so much dearies!! Love u <3

Lets see what shazia has to share with us today!!!

Excited!!! After almost 10 months of food blogging - I am writing my first guest post…for a special foodie friend - Aara - we started following each other’s kitchen escapades through other Facebook Groups and quickly became friends often chatting about this, that and everything under the sun.

A little bit about my space in the blogosphere - Cutchi Kitchen - I started this blog as my entire family - not just me are core foodies - we love food - talking about it, making it and tasting it and eventually adapting it and coming up with something else - this little space has become home to a lot of my family’s tried and tested recipes. I wanted a space to collect all my family’s traditional recipes as well as modern ones not just for us - but even for the younger generation - so that these jewels do not get lost over time.
A few weeks ago - we talked about healthy soups - so I decided to choose a soup recipe for the guest post.
So here goes the recipe - I do hope you enjoy the recipe and making it as well…

Cream of Broccoli Soup
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves 4


Broccoli Florets - 3 cups (fresh or frozen)
Onion - 1 (finely sliced)
Oil - 1 teaspoon
Garlic - 2 cloves (finely chopped)
Chilli Flakes - 1/4 teaspoon (optional)
Vegetable Stock - 1 litre
Salt and pepper to taste
Milk - 1 cup
Fresh Cream - 4 teaspoon (for garnishing)


1. Heat oil in a pressure cooker or a saucepan. Add the sliced onions and saute till they begin to soften. 
2. Add chopped garlic and continue to saute. Add chilli flakes - if using.
3. Add the broccoli florets and stir fry for about a minute. Pour the vegetable stock and let it simmer. Cover and let it cook for about 10 to 12 minutes - if in a saucepan - check after 12 minutes if the broccoli is completely cooked.
4. Remove from heat and let it cool slightly before blending till smooth. 
5. Once blended - return back to heat and add milk. Bring it to boil and adjust seasoning. Serve hot with slices of Focaccia Caprese or any flavoured bread.

Tips and Tricks:

To make a basic vegetable stock, saute a sliced onion, sliced carrot, spring onions, black peppercorns and add water.
Let it cook till the vegetables are soft. Strain and use the liquid in the soup.
If you are using stock cubes - follow instructions on the packet and be careful when adding salt as they already contain salt.       
Substitute cream for milk to make the soup richer and creamier.

Thank U Shazia For lovely guest post!! Im really drooling over the pictures :) 
Our friendship started in fb groups but Im looking forward to life time commitment ahead!!! 

Thank U each and everyone for being with me around
Till then itz me Aara 
Signing off 

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