Custard Melting Moments


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These are vanilla flavored custard powder cookies made with very few ingredients. It’s a healthy bake made of whole wheat flour, brown sugar. It forms a great snack for kids. They are just melt in mouth with outer crisp layer.

Here is the simple recipe

Course: Bake

Cuisine: International

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 4 nos


Wheat flour – 1 cup

Vanilla flavored custard powder – ¼ cup

Powdered brown sugar – ½ cup

Unsalted butter – ½ cup

Crushed corn flakes – 1 cup


  1. Preheat the oven at 180°C for 10 minutes.
  2. Beat butter in a bowl with electric beater until it becomes creamy.
  3. Now add powdered sugar and beat again until they blend well.
  4. Now add custard powder and mix with a spatula.
  5. To the above mixture, add wheat flour in batches and mix well to form dough.
  6. Prepare small roundels or cookies and roll them in crushed corn flakes.
  7. Place them on parchment paper placed on baking tray and bake in preheated oven at 180°C for 20 mins or until the bottom turns slight golden.
  8. Remove from oven and cool them on wire rack after 3-4 minutes for cooling
  9. The cookies are soft when hot but they become hard as they cool.
  10. These cookies are crisp from outside and melt in mouth from inside.

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My notes:

Temperature and time settings depend on individual oven.

Cornflakes are crushed using hand for the extra crunch. It can also be coarsely powdered using mixer.

Creaming of butter and sugar is very important step.

Sugar quantity can be reduced based on individual preferences.


Spring Onion Dosa – How to prepare Karnataka style spring onion dosa – Pavithra from Dice n Cook



Karnataka style spring onion dosa is a healthy breakfast recipe. Scallion, salad onion, green onion or hara pyaz are the different names of spring onion. They are mild in taste and mostly grown in mild cool temperature. They lack fully developed bulbs and entire plant is used in making salads, soups, chutney and mainly as appetizer. Spring onions are rich in vitamins like K, C, A and good source of micronutrients. High amount of sulfur in spring onion also helps in blood pressure control. This is one of the tasty way of including these greens into our daily menu. Learnt this recipe from my mother-in-law and frankly speaking this is so aromatic and I just love this. We usually serve this with ghee, butter and liquid jaggery.

Here is the simple breakfast recipe

Course: Breakfast

Cuisine: South Indian

Preparation time: 6 hours

Cooking time: 30 min

Serves: 5 nos


Finely chopped spring onion (bulbs and green)- 2 cups

Dosa Rice – 2 cups

Thick poha – ½ cup

Urad dal – 2 tbsp

Methi seeds or menthya – 1 tbsp

Red chilies- 5-6 nos

Grated coconut – ¼ cup

Grated jaggery- 2 tbsp

Water as required for batter

Oil to prepare dosa

Salt as per taste


  1. Clean dosa rice with water and soak in water for 4 hours.
  2. Clean thick poha with water and soak with little water for 15 mins.
  3. Soak urad dal and methi seeds separately in water for 4 hours.
  4. After 4 hours, take a mixer jar add half of soaked rice, urad dal, methi seeds and grind into fine paste. Pour this into a mixing vessel.
  5. Now add remaining rice, soaked poha, red chilies and grated fresh coconut in mixer jar and grind into fine paste.
  6. Pour this ground paste into the batter bowl and mix everything properly.
  7. Add grated jaggery and allow it to ferment for 2 hours.
  8. After 2 hours, add the finely chopped spring onion (both bulbs and greens), salt into the batter and mix well. Add water as required to prepare medium thick batter.
  9. Heat a dosa tawa and prepare dosa by pouring the batter on hot tawa. Sprinkle oil on surface and close with lid.
  10. Cook dosa on medium flame until done. Serve hot with butter or ghee and liquid jaggery.

spring-onion-dosa steps




My notes:

I have used both greens and bulb in this recipe. Only greens can also be used.

Add water as required looking into the thickness of batter.

Do not add oil to the skillet directly; instead apply oil on surface of the dosa.

This dosa can be prepared without fermentation but one tablespoon of tamarind paste should be added to batter in order to balance the spiciness of batter.


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Hi fellow food bloggers

I just started blogging and three months old newborn food blogger. And here comes the special surprise!!!

Dice n Cook has been nominated by Megala from Megala’s Kitchen for Versatile Blogger Award and Anshu Agarwal from easycooking247blog for One Lovely Blog Award. Thank you both for this encouraging nomination. Please do visit their blogs, for their food tryouts, wonderful and elaborate recipes.




Rules for the Versatile Blogger Award and One Lovely Blog Award are as follows

  1. Each nominee must thank the person who nominated them and link their blog in their post.
  2. They must include the rules and add the blog award badge as an image.
  3. Must add 7 facts about themselves.
  4. Nominate 15 people to do the award!

Seven facts about me

  1. I am an all time foodie and believe in healthy eating.
  2. I love to do paintings.
  3. My new found hobby is food photography and I wish to take good clicks in coming future.
  4. I love to cook for others and see them enjoy. As the saying goes “way to heart is through stomach”.
  5. My support system and best critic to my experiments in kitchen is my husband. So I love to experiment on my husband heee!!
  6. Three inspirational ladies in my life are my grandmother, mother and mother-in-law for their constant support, patience and their thirst to prepare good food.
  7. I love travelling and tasting different foods from different parts on India.

Nominees for Versatile Blogger Award are

  1. snapshotsincursive
  3. leebakers
  4. chilliandmint
  5. Smartvegrecipes
  6. What’s for Dinner Moms?
  7. Preethi’sCuisine
  8. Krispy kadhai
  9. Cooking without Limits
  10. Spoonful O’ spice 
  11. SnehDeep’s Kitchen
  12. InspiresN
  13. Flavours2017
  14. Trishas Kitchen Alchemy
  15. La Cuisine d’Eli

Nominees for One Lovely Blog Award

  1. Please Pass the Recipe
  2. VfoodJourney
  3. My Culinary Saga
  4. Nadi’s Culinary Journey
  5. Indian Home cooking
  6. Binding Curry
  8. Simply From The Heart
  9. lathiskitchen
  10. Healthy Indian kitchen
  11. Foodfhonebook
  12. keralaslive
  13. Bite Me up With Shreyu
  14. Plate it up recipes
  15. Kitchenhustle

Happy Blogging!!

Eggless Mango Chocolate Marble Cake


This is a long pending post, prepared it when the mango season was in full swing… just couldn’t make it to the blog but finally thought of posting it before mangoes vanish..

Mango and chocolate flavors is the pair made in heaven. This is so delicious and with no maida, no butter, the cake is a healthy option for the kids. I always enjoy doing these artistic marble cakes with new designs every time and wait for the cake to be out of the oven. How lovely they look!!

Here is the recipe

Course: Bake

Cuisine: International

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 5 nos


Whole wheat flour – 1 ½ cup

Baking powder- ½ tsp

Baking soda – ½ tsp

Powdered sugar- ¾ cup

Cocoa powder – 2 tbsp

Thick mango puree- ¾ cup

Lemon juice- 1 tsp

Milk- ¼ cup

Oil – 2 tbsp

Warm water – 1 tbsp


  1. Sieve together whole wheat flour, baking powder and baking soda for 8 to 10 times.
  2. Preheat the oven at 180°C for 10 minutes. Take a small bowl and mix warm water and cocoa powder. Keep this aside for further use.
  3. Take a big mixing bowl; add oil, milk and powdered sugar. Mix well until they are combined.
  4. Now add the mango puree and lemon juice mix properly.
  5. To the liquid ingredients, add the dry ingredients and combine gently by cut and fold method.
  6. If the batter seems to be very thick, little milk can be added.
  7. Take out ¼ cup of this batter and add it to the cocoa powder paste.
  8. Now add half teaspoon of oil to 8 inch round baking tin and dust with flour.
  9. Add alternatively the chocolate and mango batters in patches into the greased tin until the entire batter is used up.
  10. Take a wooden spatula or tooth pick, using back of spatula make marble design. Tap once to remove the air bubbles.
  11. Bake in preheated oven at 180°C for 30 minutes or until the toothpick comes out clean.
  12. After the cake is done, switch off the oven and keep in the oven for 2 to 3 minutes and then keep on the wire rack for cooling.
  13. Cut the marble cake and serve.


My Notes:

Each oven behaves different, so temperature settings vary.

Sieving the wheat flour mixture for 8 to 10 times is necessary step which gives good aeration to the flour (leading to less dense cake).

Sugar quantity can be adjusted based on the sweetness of mangoes.

Homemade Sambar Masala


It is always easy to cook vegetable sambar if instant masala is ready in hand. So here is the easy way of preparing the masala just by gathering the spices, roasting and churning in the mixer jar and ready!!! I got this recipe from a madhwa brahmin friend and it is very aromatic.

Here goes the recipe

Course: Masala

Cuisine: South Indian

Preparation time: 10 mins

Cooking time: 15 mins

Serves: ≈ 500 gm of masala is obtained.


Red chilies or byadagi- 1 cup

Coriander seeds – 1 cup

Jeera or cumin – ¾ cup

Menthya or methi seeds – ½ cup

Mustard seeds – ½ cup

Black pepper – ¼ cup

Urd dal – ½ cup

Channa dal – ½ cup

Cinnamon sticks – 2-3 nos


  1. Heat a pan, dry roasts the listed ingredients individually on medium low flame until a nice aroma persists and they slightly change in colour.
  2. Keep them on tissue paper and cool them completely.
  3. Take a dry mixer jar; add the cooled sambar masala ingredients and powder it completely into fine texture.
  4. Cool this and store in air tight container. PhotoGrid_1497879404413

My Notes:

The quantity of individual ingredients can be reduced by carefully keeping the proportions of ingredients constant.

For long duration storage, it is always better to use water free or dry mixer jar and store in air tight container only after it cools down.

Make sure all the ingredients are fresh, clean and in dry conditions.

Individually one after the other the masala ingredients should be roasted as each one differs in their roasting time.

The red chili quantity can be adjusted according to individual taste buds


Mango Rasa or Mangrasa


Mango Rasa or Mangrasa, well the name of the dish sounds very funny. But believe me it’s very tasty and gives a kick to the taste buds. It’s deliciously tangy, spicy, sweet which makes it a must try recipe for every mango season. I learn’t this recipe from my cousin sister who hails from UttaraKannada district of Karnataka. Just few ingredients and finger licking side dish for curd rice, roti, dosa is ready. This recipe is now part of Big Basket in association with plattershare

Here is the recipe

Course: Side Dish

Cuisine: Karnataka

Preparation time: 10 mins

Cooking time: 15 mins

Serves: 4 nos


Mangoes (half ripen Totapuri or Ginimoothi cultivar) – 2 nos

Grated jaggery  – ¾ cup

Red chili powder – 1 tbsp

Methi seeds or fenugreek seeds – 2 tsp

Jeera or cumin seeds – 2 tsp

Hing – ½ tsp

Water- ½ cup

Coconut oil or any refined oil – ½ cup

Salt to taste


  1. Remove the skin of mangoes and cut the pulp into small thin slices. Keep this aside for further use.
  2. Take a pan, add methi seeds and dry roast until you get nice aroma. Keep this aside and cool.
  3. To the same pan, add jeera sauté well for 1 minute. Switch off the flame and keep this aside.
  4. Now take the roasted methi seeds and jeera in a mixer jar and grind it into fine powder.
  5. Take a pan, add oil and start heating for a minute. Now add the ground powder and sauté for a minute.
  6. Now add hing and fry for 30 seconds. Next add mango slices and cook on medium flame for 5 minutes.
  7. Now add grated jaggery, red chili powder and salt to the cooked mango slices. Add water to this mixture and cook for 5 minutes until the jaggery melts.
  8. Cook the mixture on medium flame for 5 more minutes until it thickens to jam type consistency.
  9. Switch off the flame. Cool the mango rasa or mangrasa and store in air tight container
  10. Serve this with curd rice, dosa or chapati.


My Notes:

The quantity of jaggery can be adjusted depending on the sweetness of mango.

The mangoes can be grated and used in the recipe.

This can be refrigerated for one week in airtight container otherwise if stored in room temperature stays good for 3 days.

Rajma Madra or Pahari Madra


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Rajma Madra or Pahari Madra is a wonderful dish from mountains of Himachal Pradesh. It is prepared using curd as the main ingredient and ghee with few Indian spices. I had tasted this few years back during my visit to Manali. This can be prepared as dry curry or gravy. The addition dry kopra gives a unique flavor and crunchiness to the dish. It is one of the loved dishes on any occasion in the snow capped mountain regions of Himachal. Here I have prepared the gravy version. It’s very easy preparation and goes well with rice or chawal and any Indian flat bread.

Here is the recipe

Course: Gravy

Cuisine: Himachal Pradesh

Preparation time: 10 mins

Cooking time: 15 mins

Serves: 4 Nos


Rajma or kidney beans (soaked overnight) -1 cup

Chopped onion- ½ cup

Cinnamon stick – 1 no

Green cardamom -2 nos

Bay leaf -1 no

Dry coconut or kopra – ¼ cup

Green chilies -2 nos

Hing or asafoetida – ½ tsp

Coriander powder – 1 tsp

Red chili powder – 2 tsp

Turmeric powder – 1 tsp

Thick fresh curd – 1 cup

Sugar – 1 tbsp

Ghee – 3 tbsp

Mustard seeds – 1 tsp

Salt to taste


  1. Pressure cook overnight soaked rajma until they become soft. Keep this aside.
  2. Take a kadai, add ghee, mustard seeds saute well.
  3. Add cinnamon, cardamom, bay leaf, to the kadai and saute well.
  4. Now add chopped onion, saute well until they turn slightly golden. Add green chillies, grated dry coconut, saute well.
  5. Now add hing, coriander powder, red chili powder, turmeric powder, saute well with little water so that the masala doesn’t get burnt.
  6. Lower the flame and add curd, salt, sugar. Keep stirring continuously until it thickens.
  7. Now add the cooked rajma, close with lid and cook for 5-6 minutes with little water (until rajma soaks the flavor of masala).
  8. Serve hot with rice or any Indian flat bread.

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My Notes:

Adding the curd at low flame with continuous stirring is important as this prevents the curd from breaking down or curdling further.

Small pieces of dry coconut can also be used which gives an extra crunchiness to the gravy.

For thickening of the gravy, 2 tablespoon of rajma can be ground into fine paste and then added to the gravy.

Less curd can be added and thick gravy can also be prepared.


Mango Frozen Yogurt Recipe – learn to prepare mango frozen yogurt- Pavithra from Dice n Cook


Mango frozen yogurt is smooth, creamy, tangy, sweet and delicious with all natural ingredients. This recipe gives a bold rush of natural flavor of mango and a heavenly treat for all mango lovers. Mango frozen yogurt topped with chocolate chips, nuts, chocolate sauce is so yummy. It’s very simple preparation with no fuss…Just freeze and serve. I have followed the recipe from This can be prepared using curd or yogurt. Here I have used hung curd in the recipe.

Here goes the recipe

Course: Dessert

Cuisine: International

Preparation time: 4 hours

Cooking time: 5 hours


Mango pieces – 1 cup

Chilled hung curd – ¾ cup

Honey – 2 tbsp

Mint leaves – 3-5 numbers


  1. Place the mango pieces evenly on the plate or tray and freeze the fruit tray for 3-5 hours.
  2. After freezing the fruits, take the chilled hung curd, honey in a food processor or mixer and blend into fine paste.
  3. To the same food processor, add the frozen mango pieces, mint leaves and blend further to form fine paste.
  4. Transfer to an airtight container and freeze for 4-5 hours. Serve chill with chocolate sauce or chocolate chips.


My Notes:

Depending on the sweetness of the mango, the honey quantity can be changed.

Powdered sugar, liquid jaggery or maple syrup can be used with honey. Any flavor other than mint can be used in this recipe

Eggless Black and White Forest Sandwich Cake


Baking a frosted cake at home is highly satisfactory than store brought ones, though I prefer plain teatime cakes a lot… Mother of twins is not an easy job round the clock and preparing everything in double is routine these days. This eggless black and white forest sandwich cake was prepared for my kid’s birthday. Happy kidoos and happy me!!!

The cake is prepared using combination of dark and white chocolate cake, whipping cream and cherries. Trust me the method is simple but time consuming with loads of patience. But it’s worth a try as it was very delicious and melts in mouth.

The best part of this bake is: dark chocolate cake is made completely with whole wheat flour and white chocolate cake is made partly with whole wheat flour.

So let’s see the detailed recipe

Course: Dessert

Cuisine: International

Preparation time: 1 hour

Cooking time: 4 hours

Dark chocolate cake


Whole wheat flour-1 ¼ cup

Cocoa powder- ¼ cup

Buttermilk-1 cup (freshly prepared)

Powdered sugar- ¾ cup

Baking powder- 1 tsp

Baking soda- ½ tsp

Vanilla essence-1 tsp

Oil- ½ cup


  1. Sieve together wheat flour, cocoa powder, baking powder for 8-10 times.
  2. Preheat the oven at 180℃ for 10 mins.
  3. Take buttermilk and sugar, whisk well. Add baking soda, mix and leave for 4 to 5 mins or until you see froth formation.
  4. Now add vanilla essence, oil, mix well. Add the dry ingredients and gently mix to get lump free batter.
  5. Pour into 8″ greased round tin and bake in preheated oven for 25 to 30 mins. After 30 mins, remove from oven, cool on wire rack and wrap with cling wrap and refrigerate until frosting.

White chocolate cake

I have followed the recipe from replaced partly with whole wheat flour


Whole wheat flour – 1 cup

Maida flour- ⅔ cup

Grated White Chocolate – 100 gm or 1 cup

Baking Soda – ½ tsp

Baking Powder- ¾ tsp

Oil- 125 gm or slightly more than 1/2 cup

Sugar – ⅓ cup

Water- ½ cup

Vanilla Essence – 1 tsp

Curd / Yogurt – 2 tbsp


  1. In a bowl add white chocolate gratings, water, sugar, oil and mix well. Heat the mixture on low flame until the chocolate melts.
  2. Allow the mixture to cool until it is just warm to handle.
  3. Preheat the oven at 180℃ for 10 mins.
  4. In the meantime, sieve the flour, baking soda and baking powder for 8-10 times.
  5. Take a big mixing bowl; add the flour mixture, warm chocolate mixture, vanilla essence, curd. Fold gently to get lump free batter.
  6. Pour the batter into greased 8” tin and bake in preheated oven for 30 mins or until the skewer comes out clean.
  7. Cool on wire rack and wrap two layers of cling wrap and refrigerate until use.

white chocolate cake

For dark chocolate collar

Dark chocolate gratings – ½ cup

Parchment paper


  1. Cut the parchment paper along the circumference of cake measuring the height of cake.
  2. Melt dark chocolate on double boiler and after it cools slightly pour this into piping back and keep aside for collar preparation.
  3. Place the parchment paper on a clean working slab.
  4. Pipe out the melted chocolate in slant wise direction on the parchment paper. Allow it to cool for some time and chocolate collar is ready.

For sugar syrup:

Water-1 cup

Sugar – 1 cup


Boil water and sugar for 5 mins on high flame until sugar melts to get the syrup. Cool this and keep aside for soaking the cake.

For frosting:

Amul fresh cream- 600ml

Vanilla pudding powder – 1 tbsp

Icing Sugar – ½ cup


  1. Add fresh cream (without whey) to chilled vessel, whisk for 4 mins using electric beater.
  2. Add half of icing sugar, vanilla pudding powder and whip again at high speed until thickness is formed.
  3. Now add remaining icing sugar and whip again to get stiff peaks. Refrigerate the cream for half hour.

Assembling the dark and white chocolate cake:

  1. Remove the cling wrap from the refrigerated dark chocolate cake and slice the cake into two halves.
  2. Now place one half of the dark chocolate cake at the bottom, apply the sugar syrup generously.
  3. Now apply the frosting cream on the first layer, place the sliced cherries.
  4. Now keep the white chocolate cake on the dark chocolate layer and repeat the steps 2 and 3.
  5. Now finally keep the dark chocolate cake layer and do the crumb coating of whipped cream.
  6. Refrigerate this for 30 mins. Now apply second layer of whipped cream coating and refrigerate for 1 hour.
  7. Now stick the dark chocolate collar to the sides of the cake and further finish the cake decoration with whipped cream and cherries.


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My notes:

Temperature and time settings vary with individual oven.

Sieving the dry ingredients for 8-10 times is important step to create good aeration and to get spongy texture. The measurement of ingredients is for single cake.

The dark and white sponge cake can be prepared a day before and then next day the frosting can be made.

Before whipping, the cream should be refrigerated along with whipping rods and vessel to get the stiff peaks.