Shwet's Sizzling Wok

A foodie's delight

Eggless Orange Cake

Hello Foodies !!! When its comes to cakes, I somehow have a special love towards the eggless cakes !! So the story started such that, there were quite some oranges in the fridge, and was thinking what to do with it 😀 And at the same time there was a theme on my FB food group… So thought this would be an apt way to use it, Trying this for the first time, but was actually surprised by the moistness and airy feel the cake had being an eggless one. This one’s a keeper recipe.. bake it and serve at tea time, and be the talk of the town 😉 I thoroughly enjoyed this and hope you do it too 🙂 Maybe next time I will try a healthier version with whole wheat 😀
Recipe Source : Cook with Priyanka
Dry ingredients
  • All Purpose flour/Maida/Plain flour – 1+1/2 cups
  • Baking Powder – 1+1/2 tsps
  • Baking Soda – 1/2 tsp
Wet ingredients : 
  • White granulated sugar – 3/4cup
  • Thick Yogurt – 3/4 cup (at room temperature)
  • Vegetable Oil – 1/2 cup
  • Orange juice – 1/2 cup (Freshly squeezed)
  • Orange Zest – 1 tsp
  • First preheat the oven at 180°C. Grease & flour the baking tin of 7″ diameter, if you want, line with parchment paper/Butter paper. I took a loaf tin.
  • Sieve the dry ingredients together atleast 3 times and keep aside, this give more aeration in the flour and helps in making the cake light.
  • In other bowl mix sugar + yogurt and whisk nicely, you will get a very nice texture. To this add orange juice, oil and orange zest and mix. After they are well combined add the dry ingredients and fold in gently.
  • Pour the batter in tin.
  • Bake it on the middle rack for 35-40 mins or unless a tooth pick inserted in the cake comes out clean. Mine took exactly 40 minutes. But keep checking after 35 minutes as every oven vary as per the power 🙂
  • When done, take it out and give a rest of 2 minutes in the tin, then demold and cool on a cooling rack.
  • Once the cake is completely cooled, Slice it and serve.



Tawa Cheese Biscuits

“Tawa Biscuits” Sounds interesting 😀 Isn’t it ? Yes, these gorgeous beauties are made on Tawa.. But the result is just as flaky and crunchy as the oven baked one’s 🙂 And with the goodness of butter and cheese it has to rock !! What say foodies 😀 ?? Am an ardent cheese lover, to me anything with cheese is heaven, Well the sad part is excess calories 😦 But its okay once in a while 😉 Now I wont go too much deep into expressing my love for cheese, Here is the recipe, Hope you guys enjoy it 🙂 I loved this recipe coz its so simple and easy, it can be made in minutes.

Do not have an oven ? Don’t fret 😉 Make these biscuits and surprise your family 🙂

Recipe Source : Veg Recipe’s Of India

  • 1 cup whole wheat flour, 120 grams
  • ½ cup all purpose flour/maida, about 60 grams
  • 40 grams chilled butter, about 3 tbsp chopped chilled butter, salted or unsalted
  • 80 grams plain regular cheese or cheddar cheese, about ½ cup tightly packed grated cheese
  • 8 tbsp milk
  • ½ tsp salt or add as required (if using salted butter, then do keep a check on the salt)
  • ½ tsp black pepper or add as required
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp corn starch (optional)
  • 2 to 3 tbsp olive oil
  • some whole wheat flour for dusting
  • Take 1 cup whole wheat flour (120 grams), ½ cup all purpose flour/maida (60 grams), ½ tsp salt, ½ tsp black pepper powder, ¼ tsp baking soda and ½ tsp baking powder in a mixing bowl.
  • With a spoon or spatula mix everything very well, add 40 grams chilled butter. better to chop the chilled butter in cubes or sticks. you can add either salted butter or unsalted butter.
  • Mix the butter with the flour. you can cut the butter with two knives and mix in the flour or do with both your hands, this can also be achieved with a food processor or a stand mixer.
  • The mixture should get a bread crumb like texture, add grated cheese. lightly mix everything.
  • Add a few tbsp of milk in parts and start bringing the whole mixture together, add the remaining milk and continue to bring the mixture together. don’t knead. overall 7 to 8 tbsp of milk is added.
  • Mix and gather and bring the whole mixture together in a dough. but don’t knead like we do for chapati dough. cover and keep this cheese biscuit dough in the fridge for 30 minutes.
  • Next sprinkle some flour on the work surface and roll the dough to get about 0.50 cm to 0.75 cm thickness, with a biscuit cutter or a small bowl, cut the rolled dough. gather the remaining dough and again roll and get the biscuits with a biscuit cutter, or you can use your knife to make square cuts.
  • Heat 1 tbsp olive oil in a tava or griddle,  you can also heat butter. keep on a low flame, place the cheese biscuits, keep the flame to the lowest, so that the biscuits don’t burn.
  • Within a minute, flip the biscuits. you will see the bases have got browned, flip again and a couple of times more till they are evenly golden and crisp, these biscuits cook quickly, takes about 3 to 5 minutes on a low flame.
  • Once done keep them on a wired rack and let them cool. make all cheese biscuits this way. add about ½ to 1 tbsp olive oil while frying the biscuits in batches, you can serve cheese biscuits hot or warm or at room temperature.
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Karahi Prawns

This one’s a tangy and lipsmacking dish !! I adapted this recipe from “Anjum Anand’s, book of I love Curries“. It can be served as a starter or even as a main course with steamed rice.. Ready in a jiffy.. and totally delicious !! Seafood lovers this one’s for you.


  • 5 tablespoons ghee or vegetable oil
  • 1 small onion, finely chopped
  • 20g fresh root ginger, peeled weight, grated into a paste
  • 7 fat garlic cloves, grated into a paste
  • 2-4 fresh green chillies, whole but pierced
  • 6 small tomatoes, chopped
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon carom seeds
  • 2 teaspoons dried fenugreek leaves, crumbled
  • 1/4-1/2 teaspoon chilli powder, or to taste
  • 400g large or medium raw prawns, peeled, deveined and rinsed
  • 1 1/2 teaspoons garam masala
  • 1-2 tablespoons single cream
  • salt and freshly ground pepper, to taste
  • handful fresh coriander leaves
  • 1 teaspoon lemon juice, or to taste


  • Heat 4 tbsp of the ghee or oil in a karahi or sauté pan.
  • Add the onion and cook over a high heat until browned. Add the ginger and garlic pastes and chillies. Sauté gently for a minute or two, until the garlic smells cooked.
  • Add the tomatoes, ground coriander and cumin, carom seeds, crumbled fenugreek leaves and chilli powder.
  • Cook, stirring occasionally, for about 15 minutes, or until the oil comes out of the paste, then stir for three or four minutes more, or until the tomatoes have darkened a little. Set this masala aside.
  • Heat the remaining ghee or oil in the pan, add the prawns and sauté for a minute. Add the masala paste, garam masala, cream and 50ml water; cook for another two minutes. The sauce should be fairly thick and clinging to the prawns (if you want little more curry like texture, then adjust the water) Taste and adjust the seasoning. Stir in the coriander leaves and add lemon, to taste.
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Milk Kesari

A very simple dessert !! Perfect for the offerings to God or if you have a pooja at home. It can be done in a jiffy, and tastes fab !! I made this for Ganesh Chaturti as a offering to my little ganapathi bappa at home 🙂 Go on and try this 🙂

Recipe Source : Veg recipe’s of India

  • 1 cup fine rava/sooji/cream of wheat, 240 grams
  • 3 cups milk, 750 ml
  • 8 tbsp ghee/clarified butter
  • 1 cup sugar
  • ½ tsp cardamom powder
  • 12 to 15 strands of saffron
  • 1 to 2 drops of orange natural color extract (optional)
  • 18 to 20 cashews
  • 2 tbsp raisins
  • Take 3 cups milk in a thick bottomed pan. Then add 1 cup sugar. you can add sugar as per your taste.
  • Stir and add 12 to 15 saffron strands and 1 to 2 drops of orange or yellow color extract.
  • Keep the milk on stove top and allow it come to a boil on a low to medium flame. do stir at intervals when the milk is simmering, whilst when the milk is getting heated up, in another pan heat 8 tbsp ghee.
  • Lower the flame and first add 15 to 20 cashews, then add 1 cup fine rava/sooji/cream of wheat (about 240 grams), stir very well, then add ½ tsp cardamom powder.
  • On a low flame, roast the rava often till you you see some crispness in them and they getting nicely fragrant. about 6 to 7 minutes on a low to medium flame. a tip is when the cashews get light golden or golden and you see ghee releasing from the sides, then the rava is done. keep on stirring often, so the rava does not get browned and is roasted evenly, then add 2 tbsp raisins. stir.
  • By now the milk would also have started boiling.pour the hot boiling milk into the roasted rava.
  • Stir quickly and continuously so that no lumps are formed. be careful as the mixture splutters too. you will see the rava will absorb the milk and the whole mixture will thicken, just level everything with a spoon or spatula and allow to simmer for 4 to 5 minutes on a low flame, you can also cover and cook. you should not see any creamish specks in the rava, this means that the rava is not cooked well.
  • Serve milk kesari hot or warm.

Cream Of Tomato Soup

Now, Who does not love tomato soup 😀 The bliss of having tomato soup with the bread croutons !! I am a great lover of tomato soup since childhood days, I remember ordering it in restaurant sometimes just to pick the croutons from that and eat it 😀 I have tried many versions of soup till now, But out of all this has been the best one 🙂 So go ahead and try this, Am sure you will enjoy !!

Recipe Courtesy : Veg Recipe’s of India

  • 4 medium to large tomatoes
  • 2-3 garlic cloves/lahsun
  • 1 small onion
  • 1 bay leaf/tej patta
  • 1 tsp corn starch + 2 tbsp water
  • 1 or 1.5 tbsp butter
  • 1 cup water
  • 1 tbsp cream – you can consider adding 2 tbsp cream or dot with cream when serving the soup.
  • ½ tbsp organic unrefined cane sugar or as required
  • 1 or 2 slices of bread – brown, whole wheat or white bread
  • freshly crushed or powdered black pepper as required
  • salt as required
  • First rinse the tomatoes really well and keep aside, remove the stems if there are any.
  • In a saucepan or pot take enough water so that the tomatoes get immersed completely, add 1 tsp salt to the water and bring the water to a rolling boil, add the tomatoes and switch off the fire, close the saucepan or pot with the lid.
  • Let the tomatoes be immersed in the hot water for 20-30 minutes, in the meantime, finely chop the onion and garlic, keep aside.
  • Cube the bread pieces and deep fry them, and set it aside.
  • Make a smooth paste of the 1 tsp cornflour with 2 tbsp water.
  • Drain the tomatoes and let them become cool, then blend the tomatoes to a smooth puree.
  • Melt butter in a pan. add the bay leaf and saute for 5-6 seconds, add the garlic and saute for about 10-12 seconds on a low flame, add the chopped onion and saute till the onions become translucent.
  • Now add the tomato puree, stir and then add water, salt and pepper. Let it boil on a low flame.
  • Stir the corn starch paste and simmer for 3-4 minutes till the soup thickens on a low flame.
  • Now add sugar and stir, then add the cream and simmer for a minute.
  • Pour the steaming hot tomato soup in soup bowls, add the bread croutons to the soup and serve hot.




“Patwadi” Aka Besan Fudge !! These savory besan bites will truly leave you spell bound !! A Mahastrian specialty, It is usually served as a side dish, Or you can even make a curry outta it, I have still not explored the curry part 🙂  But gonna try it soon for sure. Again a quick and easy one, You see how lazy I am, I always go for recipes which can be done Jhatpat, Minimum time in the kitchen !! That’s my mantra 😀 But no compromise with Taste Boss !! And these are so very delicious.. Maybe next time you host a party, serve it as a starter and amaze your  guests 😉
I came across this recipe from my FB friend, Nutan Shenoy Kini,  She lives in Mumbai and She’s got an amazing array of Mahastrian recipes.. This one is from her treasures.. The moment I read the recipe, I was wanting to try this out. So here goes the recipe, Hope you guys enjoy it 🙂


  • Besan (Gram Flour) – 2 cups
  • Water – 2 cups
  • Green chilies – 10
  • Ginger-garlic paste – 2 tbsp
  • Cumin seeds – 1 tbsp
  • Salt to taste
  • Turmeric powder – 1/4 tsp
  • Asafoetida (hing) – 1 tsp
  • Oil – 2tbsp + to grease
  • Coriander leaves and scraped coconut – For garnish (I didn’t use scraped coconut, as I didn’t have it)


  • In a bowl, whisk the besan, water, salt, turmeric powder together until it is well blended and smooth. Set aside
  • Dry roast the cumin seeds. Cool it, and grind it to a paste with green chillies.
  • Heat oil in a pan, Add the cumin paste and saute till fragrant, next add the hing and the ginger garlic paste and continue to saute for a minute more.
  • Now add the besan mixture, and cook on a low heat until it is well blended and homogenous, and a mass is formed.
  • Next, transfer this to a greased thali, and allow it to set for a while. Cut into desired shapes and serve, Garnished  with coriander leaves.
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Tak-A-Tak Tomato Pulao (Mumbai Style)

Feeling lazy tonight to cook ? Then try this lipsmacking tomato rice !! Ekdum Mumbai Ishtyle !! Bole tho.. Ekdum mast 😀 Yes, This tangy and spicy pulao will remind you of the street food in Mumbai !! Its so very easy and so so tasty, you might end up making it often.. And of course loaded with veggies, a nutritious one too 🙂 Perfect option for your kiddo’s tiffin box or yours 😀 You can use the leftover rice too, hassle free and truly a one to be rustled up when you go blank hunting for dinner or lunch options, Serve it with some cool cucumber raita and enjoy the burst of flavors 🙂

Recipe Original Source : Chef Sanjeev Kapoor


  • Tomato : 2 large
  • Cooked rice : 3 cups (I used the basmati rice)
  • Onion : 3 small
  • Oil : 2-3 tablespoons
  • Cumin seeds : 1 teaspoon
  • Green capsicum : 1 medium
  • Ginger-garlic paste : 1 1/2 teaspoons
  • Red chilli paste : 1 teaspoon
  • Tomato sauce : 1/2 cup
  • Pav bhaji masala : 1 tablespoon
  • Carrot,boiled and cut into small cubes : 1 medium
  • Green peas boiled : 1/2 cup
  • Paneer (cottage cheese) (cubed) : 50 grams (fried slightly)
  • Salt to taste
  • Lemon juice 1 tablespoon
  • Fresh coriander leaves chopped : 3 tablespoons


  • Heat a deep non-stick pan. Cube the onions and separate the layers. Pour oil into the pan and add cumin seeds. Sauté till they are lightly browned.
  • Add the onions and sauté. Dice the capsicum and tomatoes. When the onions turn a light golden brown, add ginger-garlic paste and sauté for a minute.
  • Add red chilli paste, tomato sauce and pav bhaji masala and mix well. Add carrot, green peas, tomato and capsicum and mix, add the fried paneer cubes.
  • Mix gently and add salt and 1 cup water. Add lemon juice and mix well. Add coriander leaves and mix. Add the cooked rice and mix gently and let it get heated through. Serve hot.
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Pomfret masala fry

Being a true mangalorean, I always have a special love for seafood !! And that cook fish cooked in mangalorean way is always my fav !! Masala fry has been my all time fav since childhood, my mom used to make it for me very often. I have already posted one version of masala fry in my blog, Prawns Masala Fry

This is another version, I came across this recipe through my friend Aishwarya Kini, who also hails from mangalore and is a big time foodie.. She loves to experiment various kinds of recipes, and this is one of them. Hope you guys like it 🙂 Am sure you will. I did a little bit of alteration in the recipe, to suit my taste


  • Pomfret (or any flat fish) – 5 fillets
  • Red chillies (Kashmiri) – 15
  • Red chillies (round variety) – 5
  • Tamarind paste – 2 tsp
  • Salt to taste
  • Garlic cloves – About 3 (minced)
  • Ginger – 1/2 inch (minced)
  • Green chillies (slitted) – 2
  • Coconut oil (preferably) – 2 tbsp
  • Curry leaves – about 10


  • Grind the red chillies, tamarind, salt with little water to a smooth paste
  • Heat oil in a pan, Add the ground masala and fry for a min. Now add the ginger, garlic and green chillies and fry for another min. Add a little water if it is too dry.
  • Now slide in the fish fillets, and let is cook on a low heat for about 4 min. Flip the fish and continue cooking, until the masala coats the fish well.
  • Mix in the curry leaves and give a gentle toss. Serve hot.
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Pull-Apart Garlic Breadrolls

Heyooo foodies !!! Am back again with another post 😀 Ooops again after a long break.

It was always a dream for me to bake my own bread one day 🙂 But never had the time nor confidence to make it. I just came across this recipe in “Yummy Tummy Aarthi” website.. It looked quite simple to me, so I thought well why not give a try 😉 And yes it came out so very awesome !! So soft and fluffy, am definitely gonna bake more breads in future 😀 These buttery garlic rolls are to die for !! Imagine the killer taste of butter and garlic, Well keep dreaming about it and bake this 😉 Here’s the recipe.. Hope you guys enjoy it.


For Dough:

  • All Purpose Flour / Maida – 3 cups
  • Dry Yeast – 1 tblspn
  • Salt – 1 tsp
  • Sugar-2 tblspn
  • Oil- 3 tblspn
  • Warm Water – 1 cup or as needed

For Garlic Spread :

  • Unsalted Butter- 1 stick (100 gms) or 10 tbsp
  • Garlic – 12 fat cloves (minced)
  • Tyme – 2 tsp
  • Salt to taste
  • Coriander Leaves – 5 tblspn finely chopped


  • Mix yeast and sugar with warm water and set this aside for 5 mins.let it foam up.
  • Take flour, salt, oil in a bowl and mix well.
  • Pour yeast mix into the flour and mix well to a dough.
  • Cover it with plastic wrap or damp cloth and set this aside for 1 hour till it is doubled in size.
  • Mix all the ingredients for garlic spread together till it form a smooth paste.
  • Take the dough out of the bowl and knead it for 5 min.
  • Roll the dough into a rough rectangle and spread the garlic spread over it.
  • Now roll this into log. Cut into equal portion.
  • Arrange this in a buttered baking pan leaving little space between each of them. Sprinkle tyme over it, Now cover it with a damp cloth and let it rise for 45 min.
  • In the last 10 mins or rising, preheat oven to 150 degree C.
  • Now place this in the preheated oven and bake for 20 to 30 mins
  • Take it out and apply some butter over the top,so that it looks glossy and shiny
  • Serve hot or warm with a cup of tea.



Paneer Pakoda

This is my another version of paneer pakoda which I discovered myself for those insta cravings !! First one is already posted in the blog, Paneer ke pakode.. This ones slightly different, and doesnt involve too much of besan, and gives a crisp result.

So without wasting much time on my blabber, here’s the recipe 😀


  • Paneer (Cottage Cheese) – 200 gms, cut into cubes (I used amul paneer cubes)
  • Chilli powder – 2 tsp
  • Kasoori methi – 1 tsp (crushed between your palms)
  • Garam Masala – a pinch (Optional)
  • Garlic – 5 cloves (minched) (do not use paste)
  • Besan (Gram flour) – About 3-4 tbsp
  • Salt to taste
  • Oil for frying


  • Make a batter with besan, chilli powder, kasoori methi, garam masala, minced garlic and salt, by using a little water. The batter shouldn’t be runny
  • Next add in the paneer cubes, and toss well.
  • Heat oil in a fry pan, and fry the paneer in medium flame until it is crisp and golden, Serve hot immediately with tomato ketchup or chutney of your choice.
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