Date Cheese Cake

July 3, 2016

Date Cheese Cake #

A creamy, luscious cheesecake topped with sweet dates—perfect for special occasions or an indulgent treat.

Ingredients #

For the base #

• 75g (3 oz) Digestive biscuits
• 40g (1½ oz) Butter
• 25g (1 oz) Demerara sugar

For the filling #

• 50g (2 oz) Butter, softened
• 175g (6 oz) Caster sugar
• 450g (1 lb) Cream cheese (full-fat soft cheese)
• 25g (1 oz) Plain flour
• Juice and grated rind of 1 lemon
• 3 Eggs, separated
• 150ml (5 fl oz) Double cream, lightly whipped

For the topping #

• 150ml (5 fl oz) Double cream, whipped
• 20 Dates, halved and deseeded
• A little Icing sugar (optional)

Recipe #

1. Lightly grease a 23cm (9 inch) loose-bottomed round cake tin. Line the sides with a strip of baking parchment, folding and snipping the bottom edge so it fits neatly. Place a parchment circle on the base.
2. Preheat the oven to 160°C.
3. Crush the digestive biscuits in a bag using a rolling pin. Melt the butter in a pan, add crushed biscuits and demerara sugar. Mix well and press firmly into the tin base. Let it set in a cool place.
4. In a bowl, beat the softened butter, caster sugar, cream cheese, flour, lemon rind and juice, and egg yolks until smooth.
5. Fold in the lightly whipped cream.
6. In a separate bowl, whisk egg whites until stiff (but not dry) and fold gently into the cheese mixture.
7. Pour the filling over the biscuit base and level the surface.
8. Halve and deseed the dates. Gently press them into the top of the filling.
9. Bake for 1 to 1¼ hours until just set.
10. Turn off the oven and let the cheesecake cool inside for another 1 hour.
11. Loosen edges with a knife, then remove the cake from the tin and place on a serving plate.
12. Optional: Spread whipped cream on top and decorate with dates. Dust lightly with icing sugar if desired.

Home | Cake

Peas Pulao

May 13, 2020

Peas Pulao is a fragrant, simple, and comforting rice dish that brings together aromatic whole spices and fresh green peas for a perfect everyday meal. Sharing my mum’s simple but favourite recipe.

Ingredients #

• Oil – as needed
• Red onion – 2, sliced
• Cumin seeds – ½ tsp
• Big cardamom – 1
• Cloves – 3
• Black peppercorns – 5
• Bay leaves – 2
• Green peas – ⅓ cup
• Ginger garlic paste – 1 tsp
• Rice – 1 cup
• Salt – to taste
• Water – 2 cups

Method #

1. Heat oil in a pan.
2. Add sliced onions and sauté until golden.
3. Add the whole spices — cumin seeds, big cardamom, cloves, black pepper, and bay leaves — and fry for a minute until fragrant.
4. Stir in green peas and ginger garlic paste; cook for 2-3 minutes.
5. Add salt to taste.
6. Add rice and fry for 3-4 minutes, ensuring each grain is coated in the oil and spices.
7. Pour in hot water and cook either in a rice cooker or pressure cooker until the rice is tender and fluffy.

Serve warm as a delightful side or a light main course.

Nimish

June 18, 2016

Nimish #

Nimish is a delicate and fragrant dessert from Lucknow, traditionally made with cream and flavoured with rosewater and saffron. It’s light, airy, and perfect for special occasions.

Ingredients #

• Double cream – 450 grams
• Icing sugar – 50 grams
• Rosewater – 1 tsp
• Saffron strands – a pinch (soaked in 100 ml warm milk for 15 minutes)
• Chopped pistachios – a few (optional)
• Edible silver leaf – optional

Recipe #

1. Whip the cream in a bowl until soft peaks just begin to form. Take care not to over-whisk.
2. Sift in the icing sugar.
3. Add rosewater and the cooled saffron-infused milk (including saffron strands).
4. Whisk briefly until the mixture is smooth and slightly frothy.
5. Gently pour into small serving bowls or glasses.
6. Chill overnight.
7. Garnish with chopped pistachios and silver leaf if desired.
8. Serve chilled.

A royal dessert with a cloud-like texture and fragrant notes—Nimish is sure to leave a lasting impression.

Knafeh - I

July 13, 2015

Kunafa #

This recipe uses vermicelli as a substitute for kataifi and ricotta with mozzarella in place of the cheeses.

Ingredients #

• Kataifi – 200 g
• Butter (unsalted) or Ghee – 50 g
• Ricotta cheese – 200 g
• Mozzarella (shredded) – 100 g

For the syrup #

• Sugar – 1½ cups
• Water – 1 cup
• Lemon juice – 2 tablespoons
• Cinnamon stick – 1

For Garnish (optional, adjust as desired) #

• Almonds – 5 (blanched)
• Dates – 5 (dried and chopped)
• Golden raisins – 10
• Cashews – 5
• Walnuts – 5
• Green pistachios – 5

Recipe #

1. Preheat oven to 180°C / 350°F / Gas mark 4.
2. Grease and line an 8-inch sandwich tin with baking paper, coating sides and base lightly with butter or baking spread.
3. Break vermicelli into small pieces and roast in butter. Add 2 tablespoons of water if needed to soften, but avoid mushiness.
4. Spread half of the vermicelli evenly in the baking dish and press down lightly.
5. Spread ricotta cheese evenly over the vermicelli.
6. Layer shredded mozzarella evenly over ricotta.
7. Cover with remaining vermicelli.
8. Bake for 30–40 minutes until the top is lightly golden-brown.

Meanwhile, prepare the sugar syrup: #

9. In a heavy-bottomed saucepan, heat water over medium heat.

Vegetable Pilau

February 10, 2017

Vegetable Pilau #

A popular vegetable rice dish that makes a tasty and satisfying light supper. Fragrant with spices and enriched with vegetables and nuts, it’s a balanced and comforting meal.

Ingredients #

• 225g / 8 oz / 1 cup basmati rice
• 30 ml / 2 tbsp oil
• ½ tsp cumin seeds
• 2 bay leaves
• 4 green cardamom pods
• 4 cloves
• 1 onion, finely chopped
• 1 carrot, finely diced
• 50g / 2 oz / ⅓ cup frozen peas, thawed
• 50g / 2 oz / ⅓ cup frozen sweetcorn, thawed
• 25g / 1 oz / ¼ cup cashew nuts, lightly fried
• ¼ tsp ground cumin
• Salt to taste

Method #

1. Wash the basmati rice in several changes of cold water. Soak it in a bowl of fresh water for about 30 minutes.
2. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes.
3. Add bay leaves, cardamom pods, and cloves. Fry for another 2 minutes until aromatic.
4. Stir in the chopped onion and sauté for about 3 minutes, until soft and lightly browned.
5. Add the diced carrot and cook for 3–4 minutes.
6. Drain the rice and add it to the pan along with peas, sweetcorn, and fried cashew nuts. Fry gently for 4–5 minutes.
7. Pour in 475 ml / 16 fl oz / 2 cups water. Add ground cumin and salt. Bring to a boil.
8. Cover and simmer over low heat for 15 minutes, or until the water is absorbed.
9. Turn off the heat and leave to stand, covered, for 10 minutes before serving.

Serves: 4–6

Victoria Sponge Cake

April 22, 2016

Victoria Sponge Cake #

A timeless British classic, the Victoria sponge cake is soft, light, and filled with jam and cream — perfect for afternoon tea.

Ingredients #

• Eggs – 4
• Caster sugar – 225g
• Self-raising flour – 225g
• Baking powder – 2 teaspoons
• Unsalted butter (at room temperature) – 225g
• Strawberry or raspberry jam
• Whipped double cream

Recipe #

1. Preheat the oven to 180°C (160°C Fan).
2. Grease and line two 20cm/8in sandwich tins. Lightly coat the sides and base with butter, then line the base with baking paper.
3. In a large bowl, add eggs, sugar, flour, baking powder, and butter.
4. Mix until just combined using an electric hand mixer or a wooden spoon. Do not overmix. The batter should drop off a spoon easily.
5. Divide the mixture evenly between the prepared tins.
6. Bake on the middle shelf for 25 minutes (check at 20 minutes) until golden and springy to the touch.
7. Allow the cakes to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
8. To assemble:
   • Place one sponge layer upside down on a serving plate.
   • Spread generously with jam and whipped cream if using.
   • Place the second sponge on top, right side up.
   • Dust the top with caster sugar before serving.

A perfect centerpiece for any tea table — light, fluffy, and delightfully simple.

Nankhatai

April 22, 2016

Nankhatai #

Nankhatai are traditional Indian shortbread biscuits, fragrant with cardamom and a delicate vanilla flavour. They have a crumbly texture and are topped with slivers of pistachio or almonds.

Ingredients #

• 1½ cups Maida (all-purpose flour)
• ½ cup Caster sugar
• ½ cup Ghee (at room temperature)
• ¼ teaspoon Vanilla essence
• ½ teaspoon Powdered cardamom
• Slivers of pistachio and almonds (for topping)

Recipe #

1. Using your hands, rub the cardamom powder into the sugar until fragrant.
2. Add the ghee and mix until the mixture is light and creamy. Stir in the vanilla essence.
3. Sift the maida (flour) and add it to the mixture.
4. Using your hands, knead everything together into a slightly crumbly dough.
5. Shape the dough into small balls.
6. Flatten each ball slightly and press a sliver of almond or chironji into the centre (optional).
7. Bake in a preheated oven at 170°C for 15–18 minutes until lightly golden.

Enjoy these crumbly, aromatic biscuits with tea or as a sweet snack!

Shahi Paneer

October 20, 2014

Shahi Paneer is a North Indian dish, a preparation of paneer pieces in a thick, creamy gravy prepared in tomato, onion and cashew-nut paste. Because of its richness, it is usually served at parties, dinners and other occasions which require a special menu.

This is one of the paneer recipes you will find in every dhaba and restaurant, and to me brings back memories of dhaba food from my graduation days.

Rajasthani Dal Bati

July 6, 2025

Rajasthani Dal Bati (दाल बाटी) is a traditional dish from Rajasthan, known for its rustic charm and rich, earthy flavours. It consists of Dal (lentil curry) served with Bati (baked wheat flour dumplings), often drenched in ghee.

I first tasted it at a Rajasthani friend’s place and have always requested them for it ever since. There are two common variations of Bati — one with a filling, and one without. I personally prefer the one with a filling.

Rajasthani Daal

February 21, 2010

This recipe is courtesy of our family friends from Rajasthan — shared exactly as they make it. It’s a very different way of cooking daal compared to what we’re used to in the North of India.

Ingredients #

• Split green lentils (moong daal) – 3 fistfuls
• Yellow dried split peas (chana daal) – ½ fistful

Spices & Flavourings #

• Turmeric powder (haldi) – ½ teaspoon
• Chilli powder – ½ teaspoon
• Coriander powder (dhania) – ¼ teaspoon
• Green chillies – 2 (chopped)
• Cumin seeds (zeera) – ¼ teaspoon
• Mustard seeds (rai) – ¼ teaspoon
• Curry leaves – 3
• Asafoetida (heeng) – 2 pinches
• Garam masala – ¼ teaspoon
• Ground cumin (zeera powder) – ½ teaspoon
• Fresh coriander leaves (dhania) – 4 tablespoons (chopped)
• Salt – ½ teaspoon (or to taste)

Other #

• Cooking oil – 1 tablespoon
• Water – approximately 1 glass

Method #

1. Take 3 fistfuls of yellow moong daal and ½ fistful of chana daal. Soak them for 20–30 minutes.
2. In a small bowl, mix turmeric, chilli powder, coriander powder, chopped green chillies and about 3 tablespoons of water to create a flowing spice paste.
3. Heat a pressure cooker on high flame, add oil.
4. Once the oil is hot, add cumin seeds, mustard seeds, curry leaves and asafoetida.

   ⚠️ The mustard and cumin seeds should not turn black.