Spicy Beef Fry

Make this quick and spicy beef fry recipe for dinner on a chilly winter evening. Enjoy with fried rice or plain rice and dal.

Here is the recipe





Beef (boneless, cut into stir fry strips) – 700 g
Ginger garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Green chilies – 4-5
Red chili powder – 1 tsp
Curry leaves – 10
Salt – according to taste
Garlic paste – 1 tbsp
Cumin seeds – 1/2 tsp
Oil – 2 tbsp
Crisped fried onions – to garnish
Lemon wedges – 4-5 (to garnish)
Boiled eggs – to garnish
Coriander – to garnish


In a pressure cooker, heat about a tbsp of oil and add ginger garlic paste and turmeric. Stir and immediately add washed meat. Add salt and red chili powder and mix well.

Once the meat is browned, add about a half cup of water and pressure cook for 5-8 minutes.

Note: You can skip this step, as stir fry cut strips of meat may cook without pressure cooking. But I prefer to pressure cook to speed up the process and also at the same time be very sure the meat cooks through.

If there still is liquid after pressure cooking, reduce it with the meat so the seasonings are retained.

In a non stick pan, add a tbsp of oil. Add cumin seeds and let them splutter. Now add garlic paste, slit green chilies and then curry leaves.

Add the beef to this pan. Adjust the seasonings again if you wish. Add garam masala and mix well.

Remove in a serving dish and top it with fried onions, coriander, boiled eggs and lemon wedges.

Enjoy with fried rice or plain rice and dal.


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10. June 2015 by Sadaf Ansari
Categories: Non-Vegetarian, Starter | Tags: , | Leave a comment

Easy Egg Muffins

Well here’s a post after ages. Thanks to my friend who pushed me to update this recipe post – Thank you! ;)  Lately, I’ve been busy with home and children, time just flies when you are with kids.. I’m glad finally this recipe post is here and more following soon…

Eggs are a favorite breakfast item. My breakfast is satisfying only when I have eggs; scrambled on toast, sunny side up, poached, stuffed or plain omelette, I absolutely love them. :)

Egg muffins are something I came across watching random cooking videos, and I immediately wanted to make these lovelies for breakfast.

Here is my version of these delicious egg muffins. Hope you enjoy.


Prep time: 10 mins | Cooking time: 15 mins | Serving: 12 muffins



Eggs – 4-5
Green Capsicum (chopped) – 1/2 cup
Spring onion – 1/2 cup
Carrots (finely chopped) – 1/2 cup
Onion (finely chopped) – 1/2 cup
Potatoes (finely chopped) – 1/2 cup
Green chillies (optional) – 1
Salt & pepper – adjust to taste
Oil – 2 tbsp
Butter or oil to grease



Pre heat oven to 180 deg.

Wash and finely chop the peppers, carrots, potatoes, onions and spring onions (separate the greens and store for later).

Heat about 2 tbsp oil in a frying pan and add the potatoes and then the onions first. Saute for 2 mins and then add the rest of the chopped vegetables in. Saute for a 4- 5 mins, add salt and pepper. Mix well and take off the heat and let it cool.

Beat eggs in a bowl adjusting the salt and pepper (I added green chillies so did not add more pepper at this stage).

Grease a standard muffin tray with butter.

Pour in the beaten eggs and fill upto 3/4th of the cups. Put it in the oven for about 15 mins or until cooked firm.

Serve hot with ketchup or grated cheese on top.

Note: You can adjust the veggies as you like. Feel free to experiment with a mix of other veggies too.


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05. June 2015 by Sadaf Ansari
Categories: Uncategorized | Leave a comment

Butterscotch Cupcakes

Following the butterscotch cake recipe post from last week, here is the cupcake version to this deliciously rich cake. The cupcakes turned out very moist and the frosting complimented the butterscotch flavour very well.

So, here is the very simple recipe to make a dozen butterscotch cupcakes…


- Sadaf



Self Raising flour – 150g
Sugar – 100g
Baking powder – 1/2 tsp
Eggs – 3
Vegetable oil – 2 tbsp
Vanilla essence – 1tsp


Butterscotch syrup – 12 tsp
Whipped cream – 150ml
Powdered sugar – 3 tbsp
Vanilla essence – 1 tsp
Almond flakes


Pre-heat the oven to 175 degrees. Place cupcake cases in a 12 mould pan.

Beat the eggs and sugar in an electric stand mix on high until the mixture turns pale and almost triples in volume.

Add the oil and vanilla essence and beat for another minute.

Sift together the flour and baking powder. Fold the flour into the eggs mixture in three parts, quickly and carefully as to not deflate the batter too much.

Using an ice cream scoop, pour the batter into the prepared cupcake moulds. Fill each mould about half to 1/3rd full.

Bake it in the oven for about 20 mins or until a skewer inserted into the centre comes out clean.

Remove from the pan and let the individual cupcakes sit on a wire rack to cool completely.

For the frosting

Once the cupcakes have cooled completely, use a skewer to make a tiny insertion in the centre of each cupcake.

Pour a tsp full of the butterscotch syrup into the centre of each cupcake.

Frost the cupcakes with the whipped cream frosting and top it up with butterscotch and almond flakes.



Note: I made use of the frosting left over after I finished the butterscotch cake. The butterscotch and the syrup recipes are also part of the previous post, which can be found here.


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17. November 2014 by Sadaf Ansari
Categories: Baking, Tea time | Tags: , , , | Leave a comment

Butterscotch cake!

Hello all! After a lot of thinking and having had conversations with many regarding what special cake should be the birthday cake this year for my toddler who turned 2 over the weekend, I settled for the ever yumm butterscotch cake! There are so many fond memories to this flavour of cake. It once used to be a favorite of mine! I started looking for recipes.. Quite surprisingly this search wasn’t an easy one. There is so little on butterscotch on the internet I felt, and most were rather time consuming and detailed recipes. What I was after was the butterscotch, i.e., the combination of sweet, crunchy vanilla and nutty bits that would just melt away in your mouth – simply the butterscotch that we grew up enjoying !!

After some pretty intense look out over the internet, I managed to find this blog. The writer has very simply demonstrated the cake as well as the butterscotch recipe on her blog and it was very easy to follow, plus there was nothing unusual that I would have had to run to the supermarket for. Here is my version of this beautiful cake. I have had to amend the original recipe to accommodate for 24cm cake tin and used self raising flour instead. The recipe for the butterscotch cupcakes will follow shortly. For now, I give you one of the beautiful and delicious cakes – butterscotch!

Have fun!





For the cake:

Eggs – 5
Sugar – 200g
Vanilla essence – 2 tsp
Oil – 5tbsp
Self raising flour – 200g
Baking powder – 1/2 tsp

For the butterscotch

Granulated sugar – 170g
Butter – 4-5 tsp
Vanilla essence – 1 tsp
Crushed cashewnuts – 2 tbsp
Crushed almonds – 1tbsp

For the butterscotch syrup

Sugar – 4 tbsp
Water – 1 cup
Vanilla essence – 1/2 tsp

For the frosting

Whipped cream – 500ml
Vanilla essence – 2 tsp
Powdered sugar – 5 tbsp
Almond flakes – to cover the sides of the cake (optional)



For the sponge cake

Heat the oven to 160 degrees and line the base and sides of a 24cm spring form tin with baking paper.

Sift the flour and baking powder together thrice and keep aside. This is an important step, as this helps make the batter more airy.

Crack 5 eggs and start beating using electric mix on high speed. Add in the sugar and beat until the mixture turns about triple in volume, pale in color and has attained the ribbon stage. This took me about 10 mins on high.

Add vanilla essence and oil beat for another 1-2 mins.

Fold in the flour and baking powder in three parts very carefully so as not to deflate the batter.

Pour the batter in the prepared tin and bake for about 35 mins. Check the cake by inserting a skewer; if it comes out clean, the cake is done! otherwise let it bake in for another 5 mins and check again.

Remove the cake from the oven and let it sit out for about 5-10 mins. Carefully take it out of the pan and let it cool on rack.

Once the cake is completely cooled, you can wrap it tightly in cling film and refrigerate over night to use the next day. To use the cake on the same day, stick it in the freezer for 15-20 mins at least, so it is just about firm to slice into layers.

For the butterscotch

Now, for the yum crunchy bits!

Grease a baking sheet and keep aside.

In a thick bottom pan on low flame, add sugar and butter.

Gently stir the mixture from time to time. The butter will melt first and then the sugar. I got a bit confused, as the sugar absorbed all the butter and I thought something had gone terribly wrong as I could only see all dried up sugar. But then after waiting for another 2 mins, the sugar now golden (due to all the butter), started melting and soon turned into a beautiful golden brown liquid.

Let this mixture boil for another minute or so and then just about the right time – not too thick nor too runny, take off the flame and quickly mix in the vanilla essence and crushed nuts. Spread it onto the greased sheet.

Let it cool completely and then crush into bits. Keep aside.

For the butterscotch syrup

In a pan, boil water and sugar with the vanilla essence. You can adjust the sugar for the syrup according to your taste.

Remove from heat and let it cool to room temperature.

For the frosting

Chill the beaters, bowl and the whipping cream in the fridge for about 30mins to 1 hr.

Start whipping the cream on high, adding powdered sugar and vanilla essence. Continue beating until soft peaks are formed. Use immediately or cover using cling film and stick the bowl into the freezer for about 10 mins to firm if required.

Assembling the cake

Slice the cake horizontally into 2 layers (or 3 if you can).

Gently place one layer on the serving plate cut side up. With a help of a tablespoon, spread the syrup evenly on the cake.

Spread a layer of whipped cream. Sprinkle a layer of butterscotch generously over the top.

Place the other half of the cake on top,with the cut side facing up.

Spread the syrup,  then the cream evenly on the top and sides of the cake.

Sprinkle butterscotch all over the cake and almond flakeson the sides (optional).

Let the cake cool in the fridge for a few hours before serving.



Some more pics!


Here is a delicious slice of the cake!


Here, I stuck a couple of hand made Spider-Men on top of the cake for some childish attraction from my son. …And it worked! :)



Towards the end of this post, I realise the cake post from last year is still sitting in my drafts.. (booo.. I know. ). But here is a quick view of the cake pics and the cake recipe can be found on my blog here.



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11. November 2014 by Sadaf Ansari
Categories: Baking, Desert | 3 comments

Fruit Trifle

I’d been craving a desert since some time now.. and finally decided to make a  fruit trifle. This desert needs a little prep and the rest is assembling and then resting it in the fridge to set before indulging! I browsed the internet to find variations to this recipe, and I did find some interesting ones on there. Some recipes called for pouring the prepared jelly straight into the serving bowl/s along with the other items of the desert and let it set in the fridge. Some include fresh whipped cream and others ice cream, some required the cake to be soaked in syrup and others in some form of alcohol and so on.

I ended up making this simple recipe that I have seen MiL make many a times. And it is liked by all. So here it is.

Have fun!



Sponge cake – 1 ( I baked my own)
Custard – 3 cups (prepared)
Jelly – 2 packs
Fresh/canned fruits – 3 cups
Dried fruits (chopped) – 1 cup
Strawberry jam  or preserve – 100g
Ice cream – for the top layer.
Chocolate sauce optional



Bake your sponge cake the night before or you can always get a ready one from the supermarket. Cut the cakes into about 2 – 2.5″ chunks.

Prepare the custard. I used the store bought custard powder and prepared as per the instructions on the pack. You will need 3 cups, more or less.

Prepare the jelly according to the instructions on the pack. I used strawberry flavoured instant set jelly. Preferred using the red colored one so it stands out in the layers of the desert.

If you are using fresh fruits, dice them up into bite sized chunks. Or drain out the syrup from the canned fruits.  I used a can of mixed fruits as well as fresh apples, pears and banana.

For the syrup to soak the cake pieces into, I dissolved the strawberry preserve in a couple tbsp of warm water.

Assembling the trifle

Arrange the cake pieces to make the first layer. Pour the prepared syrup over the cake, making sure you cover all cake nicely.

Pour in custard, again making sure it is a good layer. Sprinkle dried fruits and then arrange the fruit chunks.

Place the jelly over the fruits, followed by a thinner layer of custard.

Make another set of layers, – cake > syrup > custard > dried and fresh fruits > jelly.

Refrigerate for a couple of hours. Top it off with a generous serve of ice cream and crushed nuts. Serve immediately.



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24. October 2014 by Sadaf Ansari
Categories: Uncategorized | 2 comments



Here’s wishing all my friends a blessed month of Ramadan. I hope you all make the most of this holy month. Though it is a busy tiring routine as is with most of you this month, I will try to post some Iftar specialities on here. Make lots of prayers and watch out this space!

~Ramadan Mubarak~


04. July 2014 by Sadaf Ansari
Categories: Uncategorized | Leave a comment

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