Tag Archives: south Idnian food blog

Gingerbread Cake with VIDEO


Gingerbread is one most familiar recipe during winters and a must for Christmas and New Year feast. When I got see most of my blogger buddies sharing Gingerbread Men cookies, thought of sharing something different from that and this resulted me for this Gingerbread Cake.

Gingerbread cake consumes almost 5 mins more than the regular cakes, but it tastes heavenly, smells winter with moist texture and beautiful color. Let me share the recipe here, why wait, give a try and feel the winter before it moves off.

CLICK HERE for more Christmas and New Year recipe and CLICK HERE for more baking recipes.

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Gingerbread Cake


  • All-Purpose flour – 2 ½ cups
  • Brown sugar- 2 cups
  • Vegetable oil – 1 ¾ cups
  • Molasses / Palm Jaggery sryup – 3 tbsp
  • Baking powder – 1 ½ tsp
  • Cooking soda – ½ tsp
  • Cloves powder – ½ tsp
  • Cinnamon powder – 1 ½ tsp
  • Dry ginger powder – 1 ½ tsp
  • Eggs – 3 nos (room temperature)
  • Butter milk – 300 ml
  • Milk – 150 ml
  • Salt – ¼ tsp

Making of Gingerbread Cake –


  • In a wide mouth bowl, sieve all-purpose flour, baking powder, cooking soda, cinnamon powder, salt, cloves powder and dry ginger powder, all together and keep it aside.
  • In another bow, break the eggs, add brown sugar and beat it until the sugar dissolves.
  • Add molasses/palm jaggery syrup followed by vegetable oil, butter milk and milk by beating them at regular intervals of time.
  • Meanwhile pre-heat the microwave to 180 degree C and grease the baking tray.
  • Add the sieved flour little by little to the wet ingredients and fold them gently (make sure no lumps are formed).
  • Pour the batter to the baking tray and bake at 180 degree C for 10 mins or until the tooth pick inserted in the centre of the cake comes out clean.
  • Transfer it to plate, once it comes to room temperature.

Serve at room temperature.

For Icing:


  • Cream cheese – 1 cup
  • Powdered sugar – ¾ cup


  • Bring the cream cheese to room temperature, transfer it to a bowl, add the powdered sugar and beat it well until the sugar dissolves.
  • Cut the cake into two equal halves, spread the cream cheese frosting over a piece of cake and cover it with the other piece.
  • Spread the cream cheese frosting all over the cake and refrigerate for 5 to 6 hrs.

Cut and serve chilled.

Corn and Spinach Rice


Usually when it comes to spinach, it would be a great challenge for me to make my kids consume it. So I do combine the spinach with rice with spices too enhance the taste and flavor of the rice. Already have updated on such recipe – Spinach Rice, which I have roasted the spices and grounded the masala to enhance the flavor.

This Corn and Spinach rice is very easy, simple, delicious, and healthy and takes just 5 to 10 minutes to prepare. A best lunch box recipe, also I have been sharing my daily lunch box in instagram – do follow and stay connected with our instastories.  Also this requires very few ingredients that are available in all the kitchens. Let me share the recipe…

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Corn and Spinach Rice

CLICK HERE for more Vegetarian Variety rice recipe


  • Sweet Corn – ¼ cup
  • Spinach – ½ cup
  • Rice – 1 cup
  • Garlic – 3 cloves
  • Cumin powder – 1 tsp
  • Black pepper powder – ½ tsp
  • Green chilli – 1 no
  • Flavored spices (Cinnamon – 1, Cloves – 3 nos, Star Anise – 1 no, Bay leaf – 1 no)
  • Salt to taste
  • Olive oil or Coconut oil – 2 tsp


  • Clean and separate the spinach from the stalk and roughly chop them to small pieces.
  • Peel and finely chop the onions and garlic to small pieces. Slit the green chilli to equal halves.
  • Heat oil in the pressure cooker, pour the oil, add the flavored spices and wait until they splutter.
  • Add the finely chopped onions and garlic, cook in medium flame for few mins or until they trun golden brown in color.
  • Add the green chilli, corn and spinach, followed by salt, cumin powder, black pepper powder and cook for few mins or until the spinach shrinks in size.
  • Add the rice and pour water, cook until the rice is steamed, if you are using pressure cooker, pressure cook for 3 whistles.
  • Transfer the rice to a bowl.

Serve hot with any veg or non-veg gravy along with pappad/appalam.

Note: If you are using frozen corn you can use it directly, else steam the corn, separate the corn kernels from the corn and use them.


Pumpkins and Leaves – Happy Halloween Day 2016


From my childhood, I like horror movies, horror stories and horror adventures – almost 9 years back when we were at U.K I got to know about the Halloween Day. I liked the concept of the Halloween Day – people think it’s something more and more into a scary subject, but the belief and the purpose of the Halloween Day is pretty awesome. I do celebrate by preparing foods, few crafts with my kids and enjoy the day. This time as Halloween Day came next to Deepavali (festival of lights), I couldn’t make many arrangements. But we prepared few dishes, and my kids invited their friend’s for party and it was full of fun.

Now for almost 3 years as a food blogger, I believe creating a food based on some theme and on the other hand it should be loved by kids too, is my motive. When it comes to food, being a food blogger, I use to look for the taste, creativity and healthiness in the food, never mind whether it’s scary or so. When you say it’s for Halloween the food should either look scary or something related with the theme. Being passionate about things which I do, mostly makes me and my surrounding happy – I never mind about the culture, language, race, religion or so and so.

CLICK HERE for more Halloween recipes.

With the usual Halloween food, I also prepared a new dish by steaming rice flour and sugar infused with little food color. Kids loved it to the core. Let me share the recipe…


  • Rice Flour – 1 cup
  • Sugar – ¼ cup
  • Food color (orange and green) – each ¼ tsp
  • Salt – ¼ tsp
  • Cloves – 15 nos
  • Oil – 1 tsp


  • Boil 2 cups of water in a sauce pan, it should bubble up.
  • Take the rice flour in a wide mouth bowl, add the rice flour, salt, sugar and pour the boiled water little by little and mix it with ladle.
  • When the flour mixture comes to bearable heat, knead it to a dough and divide it to two portions.
  • Mix food color with a tsp of water (each separately).
  • Pour orange mixture to one portion and green mixture to the other portion. Knead it well.
  • Let it rest for 10 mins, if the dough is loose, add little rice flour and knead it well.
  • Grease your palm and finger with oil, take a small portion of the orange dough roll it to ball, make lines with fork.
  • Insert a clove in the top of the ball, it looks like pumpkin. Continue the small with the leftover orange dough and steam them for 10 mins.
  • Take a small portion of the green dough and shape it to a leaf or use a leaf cutter, cut the dough and steam them for 10 mins.

Serve the Pumpkin balls along with Leaves.