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May 23, 2019

Ferrero Rocher Butterscotch Caramel Cake

A deliciously decadent cake that sings to you! The marriage of buttercotch, caramel and crunchy ferrero rocher is a match made in heaven! Looks fancy but its is deceptively simple to make..

For eggless chocolate cake-
1 1/2  cups Plain flour
1/2 cup Cocoa
1/2 cup sugar
1/4 tsp Salt
1 cup Curd
1 tsp Baking powder
1/2 cup Oil
1 tsp vanilla essence

Combine oil, curd and vanilla essence. Sift together the flour, cocoa, sugar, baking powder and salt. Mix the wet ingredients into dry and combine well. Transfer batter to a lined pan and bake in a preheated oven (180deg C) for 40 minutes.

For filling and topping-
200gms Dark chocolate
200gms Amul fresh Cream
1/2 cup caramel syrup
6 Ferrero Rocher pieces

Bring cream to boiling point in a heavy bottom pan, tip in the chopped chocolate, cover and let chocolate melt, stir till thick. Your Chocolate ganache is ready.
To assemble cake- Slice cake into half and slather with the caramel syrup, next spread some of the cooled ganache and sandwich with the other half of cake. Pour the remaining ganache on top and arrange the ferrero Rocher on top.

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Traditional Heirloom Recipes- Mom's Chicken Pickle!

This pickle is one of my mom's signature dishes, it is a classic and is soooo delicious, anyone who tastes it once always keeps asking for more! I have earlier blogged about the mutton version of this pickle too.

The pickle is spicy, sour and has a touch of Goan vindaloo style to it I think, it is full of flavor and is very good with paranthas, bread, rice or even on its own as a snack, it is actually my mom's secret recipe and it took a huge amount of coaxing and cajoling to get it out of her!


  • Boneless Chicken/Small sized Chicken pieces on the bone-1 kg

  • Garlic-3 and a 1/2 whole heads peeled and ground to a paste

  • Mustard oil-1 cup

  • Red chillies whole-5

  • Black cardamom-5

  • Cinnamon sticks-3

  • Cloves-7

  • Cumin seeds-2 tbsp+1 tsp

  • Cayenne pepper(deggi mirch)-1 tbsp

  • Vinegar-1/2 to 3/4 cup

  • Salt to taste


With a sharp knife chop boneless chicken into bite size pieces, Dry roast and grind all the dry masalas together except for red chillies, marinate mutton pieces in about half head of garlic and 1 tsp dry masala, leave for an hour.Now after an hour, heat oil in a pressure cooker add the cumin seeds and let crackle, next add the garlic paste, marinated mutton and all the rest of the ingredients except vinegar, dry roast the mutton for 5 minutes then close lid and give 4-5 whistles, let pressure drop by itself, DO not add any water.Open the lid and on medium flame dry roast the mutton, stirring all the time and adding vinegar little by little, till oil leaves sides of pan , add salt, keep frying till totally dry.

This pickle can be transferred to a clean container and will keep stored in the refrigerator for several weeks,IF it lasts that long!

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July 26, 2016

Dark chocolate Beetroot Pots de creme with salted pecans

Earthy beetroot flavour pairs really well with dark chocolate ..the pecan and sea salt give this delicious pudding a salty crunch.


1/2 a beet, grated
100 gms good quality Dark chocolate
1 tsp cornflour
1/2 cup thick Coconut Milk
Salted pecans as required
Extra sea salt for sprinkling on top

Extract juice from the beetroot, should be about 1/2 a cup. Chop chocolate and place in a bowl.
Combine coconut milk and cornflour and place over low heat stirring all the time.
When slightly thick add in beetroot juice and let come to a boil.
Pour the mixture on to the chocolate, cover and leave for 2 minutes.
Whisk well till smooth and let cool.
Spoon into ramekins/shot glasses and let refrigerate till set.
Top with a salted pecan and a pinch of sea salt just before serving.
Can be made 2-3 days ahead, stays good refrigerated.

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May 23, 2016

Mango Mascarpone Cheesecake

Ripe seasonal mangoes coddled in creamy Mascarpone and whipped cream, topped with a light mango jelly and a crisp biscuit base. A delicious Summertime dessert!!
  • Ingredients-
  • For the Crust-
  • 1 packet digestive biscuits
  • 5 tbsp Melted butter
  • 2 tbsp powdered sugar
  • For the cheesecake-
  • 200gms Mascarpone Cheese
  • 200ml Cream
  • 100gms Fresh hung curd
  • 1/2 cup Mango Puree
  • 1/2 cup Sugar(adjust acc. to the sweetness of Mangoes)
  • 2 tbsp Gelatin
  • for the topping-
  • 1 cup Mango puree
  • 1/4 cup Sugar(adjust sweetness)
  • 1 tbsp Gelatin

  1. Crush biscuits, add butter and sugar and press into a springform pan.Chill till you prepare the filling.
  2. For filling- Heat up 2 tbsp of water in a small bowl in the microwave, sprinkle the gelatin and let bloom for a minute, stir and keep aside.Whip cream, add mascarpone and hung curd along with the mango puree and sugar, slowly fold in the ge
  3. For topping- Heat mango puree, add in the sugar. In a separate bowl heat up 2 tbsp of water, add gelatin and let bloom, stir and add to the puree.Let cool, the carefully pour on top of the cheesecake. Chill for 4-5 hours. Demould and serve

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October 1, 2015

Yay! inlovewithfood.blogspot.in is amongst the TOP 50 FOOD BLOGS IN INDIA!!

Top 50 Food Blogs In India


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July 20, 2015


  • 1 cup macaroni
  • ½ cup mixed vegetables(carrots, beans, cauliflower, beans, corn)
  • 1 onion, chopped
  • 1 large tomato, pureed
  • Ginger and garlic chopped-1/2 tbsp
  • ½ cup milk
  • 1 tsp plain flour(maida)
  • Cheese spread- 4 tbsp
  • Oregano- 1 tbsp
  • Chilli flakes-acc  to taste
  • Black pepper-1/2 tsp
  • Salt to taste
  • Butter-2 tbsp


    1. Boil macaroni in plenty of water in a heavy pan, till almost done, drain under running water, splash a bit of oil on top to keep from sticking to each other.
    2. Heat 1 tbsp butter in a pan on low heat and sauté onions till soft, add ginger garlic and then tomato puree, cook well till it starts leaving sides of the pan.
    3. Add the vegetables into pan along with ½ cup water and cook till veggies are tender.
    4. On the other side make the white sauce- heat a tbsp of butter and add flour, roast the flour over low heat for a minute or so, tip in the milk stirring continuously so that no lumps are formed.Let milk thicken, season with salt and pepper and keep aside.
    5. Once veggies are tender, add macaroni to it and toss well, season with salt, pepper n oregano.
    6. Take a serving dish and layer white sauce at the bottom, spread out the macaroni on it and spoon the cheese spread on top, garnish with chilli flakes.
    7. Cheese will melt in a minute.Serve hot with toasted garlic bread.

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