Do-nut get confused; it’s a cake

Hi, everyone! I hope you’re all doing well. 😁

I had recently baked a chocolate savarin cake with salted caramel, and I baked it in a pressure cooker. It turned out to be great!

Chocolate savarin cake:

Dry ingredients:

1 3/4 cups flour

1/4 cup cocoa powder

1 1/2 cups sugar

2 1/2 teaspoons (tsp) baking powder

1/4 tsp salt

Wet ingredients:

1/2 cup softened butter

1/2 cup water

3/4 cup yoghurt

1 tsp vanilla essence


1. Mix all the dry ingredients in a bowl and the wet ingredients in another one. Be sure to have sifted the dry ingredients in order to avoid large lumps.

2. Fold the wet ingredients and dry ingredients together. There is a possibility of some lumps in the batter. I went ahead with the batter anyways.

3. Put the pressure cooker on the stove to heat it. You may put the lid on while heating it. Heat it for approximately 3-4 minutes on high or medium flame.

4. Grease the baking tin with butter/ghee/white butter. Pour the cake batter into the tin and tap the tin on the slab a few times to remove air bubbles from the batter.

5. Put the tin into the pressure cooker and put the lid on. Make sure that the whistle and gasket have been removed from the lid before sealing the pressure cooker.

6. Let the cake bake for about 30-40 minutes on low or medium-low flame. I prefer cooking it on low flame in order to avoid burning the cake.

7. After 30 minutes, open the lid and check if the cake has cooled by passing a toothpick through the cake. If it comes out clean without any batter on it, then it is cooked. If there’s some batter on the toothpick, then cook it for another 5-10 minutes, depending on how much more time it needs. Be sure to check it after 5 minutes first though before deciding to cook it further.

8. Turn the stove off and remove the cake tin from the pressure cooker. Allow the cake to cool down for at least 15-30 minutes before demoulding it.

So, this is obviously before the salted caramel was added. This was the first time that I made salted caramel. 😁 The link to the recipe of salted caramel is given below:

Salted Caramel by Gemma Stafford (Bigger Bolder Baking)

I would, however, recommend that you do not stir the sugar and water mixture until the sugar has melted as the more you stir it, the more the sugar will crystallize and form lumps.

This was said to me by my sister and she is great at cooking and baking, so I followed it. 😁 Be very careful while making it to avoid burning yourself.

I let the salted caramel cool down slightly, then poured it over the cake and finished it off by topping it with sugar sprinkles to add colour.

I owe the title of the post to the cake because it certainly looked like a giant donut. 😁 It did turn out to be yum though. 😁

I hope you guys try this recipe. Until next time, bye-bye and take care. 😁


The one with the caramelized bananas

Hi, everyone! 😁 I hope you’re all doing wonderful.

So, I made crêpes with chocolate and caramelized bananas today. It was my first attempt at making crêpes and caramelized bananas.

I’ve attached the recipe for the crêpes below:


Please note that I also added 1 tablespoon of granulated sugar to the batter in order to make it mildly sweet, along with 2 teaspoons of vanilla essence to tone down the taste and or smell of eggs.

For the chocolate spread, I used some leftover combination of milk chocolate and milk from before. For this spread, take 1 cup of chocolate with 1/4th cup of milk. You can change the quantity depending on the amount of output you want. Chop the chocolate into tiny pieces and add boiled milk to it. Stir the mixture after 20-40 seconds, until it becomes smooth. Put the mixture into the fridge for 10 minutes or so for it to become slightly thick. Your chocolate spread for the crêpes is ready! This mixture can be used for other purposes as well.

Now, for the last part of the dish — the caramelized bananas; the recipe to which you will find attached below:

Caramelized bananas

Crêpes with chocolate and caramelized bananas

As it is evident, the chocolate refused to behave and started overflowing. 😅 The combination of the caramelized bananas and chocolate tasted pretty good together.

I hope you all try this dish, and let me know your experience. Until next time, bye-bye, and take care. 🙂

A classic welcome to summer

Hi, all you lovely readers! I hope you’re all doing great. It’s been really long since I’ve posted anything, and I’m a tad bit guilty of that.

So, this one’s about an easy-to-make beverage – cold coffee! Yes, it’s quite easy to make, but I only made a tasty one after a really long time.

Now, for this cold coffee, in a grinding jar, I added 3/4th mug of milk, 1 teaspoon of coffee (or a small normal eating spoon, in case you don’t have measuring spoons), and 1 teaspoon of sugar (I used powdered sugar, but you can use granulated sugar as well). Then, I gave it a nice mix. After this comes the best part; ice cream. 😁 I put 2 scoops of vanilla ice cream into the jar, and off went the mixer again! You can use chocolate ice cream, if that’s what you prefer. I couldn’t find chocolate ice cream in the market, so I used vanilla instead.

(I hope my photography skills have improved).

The whole thing does not need to be mixed for more than 10-15 seconds all-in-all. The ice cream will add volume to the cold coffee, which is why I used only 3/4th mug of milk, and not a whole mug.

So, here’s to the season of delicious cold coffee, lemonade, and buttermilk! Take good care, you all. Don’t let the heat get to you. I will post here soon again. Till then, bye bye! 😁

Why food?

Hi, everyone! 😁

I hope you’ve all had a good weekend. So, this post is not going to be about any dish that I tried making or so, because I haven’t made anything. 😛 I’m going to use this post to convey to you why I chose to start writing a food blog in the first place.

So, food is a really big thing in my family; from my grandparents to my parents to my elder sister to me. Whatever happens, we want yummy food. Now, obviously, our definition of yummy food doesn’t always match, but for most part (for vegetarian food, because my grandparents do not consume non-veg), it does. My maternal granny (my sister and I call her Naanima) is an amazing cook, and passed this art to my mom as well. My sister is a foodie as well and a brilliant cook. I ask her for help whenever I find myself confused while baking.

I started baking just for fun. But, soon enough, I started loving this beautiful technique that we call baking. Over the past two years, my love for food has grown immensely. I’m surrounded by foodies which makes it easier for me to talk about it. My best friend, Ananya, an excellent cook, has out-of-this-world wonderful baking skills. She and I are indulged in talking about food majority of the time. She’s another person I go to when I need help to clear my doubts about what is to be done further while baking or making any dessert. I don’t cook savoury dishes much; just a few dishes here and there sometimes.

Desserts are my love; I love making them. The fact that I love eating them is a little obvious, I suppose. 😁 Well, I shall definitely update you guys soon about any incredible dish that I eat or any new/old dish that I make. For now, bye-bye! I hope you have a great week ahead. 🙂

Entrée into the world of blogging

Hi, everyone!

This is the first time that I’m blogging. I’ve been thinking of starting a blog since a long time, but never went through with it. But, finally, here I am! This is purely out of impulse, which is quite unlike me.

So, as the name suggests, this platform will be dedicated to food (especially desserts), because one of my mottoes is – “Food is love. Food is life.” I will try to update the blog as regularly as possible, with the help of the honest feedback by all you readers, of course! So, please do give me your honest feedback.

Until next time (which will be the first proper post), toodles! 🙂