Hazelnut cup cake

Today’s Recipe – 3 Minute Chocolate cake

Hazelnut cup cake
Ingredients Quantity Units
Flour 4 Tbsp.
Sugar 3 Tbsp.
Cocoa Powder 2 Tbsp.
Baking Powder 1/2 Tsp.
Milk 3 Tbsp.
Oil 1 Tbsp.
Vanilla Essence 1 Tsp.
Hazelnut spread 1 Tbsp.


  • Put all the ingredients inside a cup(Except Hazelnut spread) and mix.
  • It should retain a creamy texture if it is still sticky add a little more milk and mix.
  • Then add the spread and mix again.
  • Put the cup in the microwave and set the timer for 2 minutes.
  • Remove the cup and eat while its hot.
  • You can eat it with an ice-cream too.
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    Sponge cake

    Today’s Recipe – Sponge Cake

    Sponge cake
    Flour 115 gms
    Powder sugar 115 gms     
    Baking soda ¼ tsp
    Baking      powder 1/8 tsp
    Curd 150 ml
    Refined oil 75 ml
    Vanilla essence few drops


  • Sieve flour, baking powder and baking soda together.
  • Mix it with powder sugar and salt.
  • Add curd, oil & Vanilla essence
  • Mix it till it retains a smooth texture.
  • Fill it in a cake tray (which is greased) and bake it at 160°C till done (for about 15-20 minutes)
  • Served with tea or coffee.
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    Today’s Recipe – Shakshuka

    Tomato 2 No.
    Butter 2 Tbsp
    Salt As Required
    Red Chilli Powder 1 Tsp.
    Cumin Powder 1 Tsp.
    Ginger Garlic Paste 1 Tbsp.
    Eggs 3 No.


  • Make a paste by blending the tomatoes in a mixer grinder.
  • Heat the butter in a non-stick pan.
  • Add the chopped onion and saute them till brown and soft.
  • Add the ginger garlic paste and saute for 30 seconds more.
  • Add the spices now then add the tomato paste.
  • Let the sauce simmer for about 2-3 minutes.
  • Then crack the eggs in the sauce make small space in the sauce for each egg.
  • Cover the dish and let it simmer for 12-15 minutes or till the eggs are no longer translucent.
  • Garnish with chopped coriander and serve with slices of bread (fried in butter till brown on both sides).
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