Cranberry Jam is sweet and sour bread spread. It has a rich and vibrant color that kids or even adults fall for it. Cranberries are in season now but are very sour and leaves a bitter taste when eaten raw. Tried this jam with fennel or saunf, to give it a very earthy aroma. Its easy to make with just 5 ingredients.

Cranberries is a popular superfood with 87% water content, 12% Carbs and moderate levels of Vitamin C and Dietary fiber. It has antioxidants which are good for immunity, reduces blood pressure. It reduces the risk of certain cancers and UTIs.

As its holiday time and families get ready for Thanksgiving and Christmas festivities, this Cranberry Fennel Jam can be a nice delish addition to the festive dinner table.

A video link to this recipe – https://youtu.be/gEZcQCkNpg4


  1. 2 Cups Cranberries
  2. 1 Cup Sugar
  3. 1 Cup Water
  4. 1 Teaspoon Fennel Seeds
  5. 1 Teaspoon Cornflour



  • Boil 1 Cup water and add in Fennel seeds to infuse its flavours
  • Add Sugar and let it dissolve
  • Add in the Cranberries , cover and let it cook for 5 minutes
  • Stir in between  and cook covered until the cranberries are mushy
  • Mash up the berries until a pulp like consistency is formed
  • Pour in cornflour mixed in 1/4 th cup water and  keep stirring
  • Cook until a thick consistency is achieved.
  • Pour  it in canning jars and close lid
  • Once cool refrigerate it.
  • Stays well in refrigerator for over a month.

Chutneys are an essential part of any meal. They are made up of different fruits and vegetables or sometimes even the peel of the vegetable.  Its a pureed form or paste form of any fruit or veggie with spices and even a tempuring sometimes. Chutneys add a extra taste or dimention to a meal.

Today its Mango chutney, which is sweet in taste and is made up of half ripe or ripe mango. I have added paprika or red chilli too, for a spicy taste.  Looks so delectable and tempting. You can use Mango Chutney as a spread on bread or as a marinade for various meat cuts. Mango Chutney goes well with chicken wings, pork, and beef too.

I have not used vinegar as i am making in a small quantity to last a few days or probably a couple of weeks in refrigerator. Lets get started!


  1. 2 Ripe Mangoes
  2. 2 Tablespoon Oil
  3. 1/2 Cup Sugar /Jaggery
  4. 2 Dry Red Chillies
  5. 1 Teaspoon Panchphoran ( A mix of Cumin, Fenugreek, Fennel, Black Mustard and Nigella Seeds)
  6. 4-5 Peppercorns
  7. 1 Bay Leaves
  8. 1/2 Teaspoon Cumin / Jeera Powder
  9. 1/2 Teaspoon Paprika / Red Chilli Powder
  10. 1/2 Lemon juice
  11. Salt as per taste
  12. 1 Cup Water



  • Wash, Peel, de-seed and puree the mango. Keep aside.
  • Heat up oil, and crackle bay leaves, dry red chilli , peppercorns and panchphoran.
  • Add Mango puree and cook until all water reduces.
  • Add sugar and keep cooking on low heat
  • Add water to get the consistency you want.
  • Add Salt to taste and red chilli powder.
  • Keep cooking until it gets thick and looks like a thick paste.
  • Take it off heat and let it cool. Once warm enough to touch squeeze lemon juice.
  • Mix the juice in and let it cool further
  • For more spiciness add more red chilli.
  • Once cooled, pour it in jar and refrigerate.


Pizza and red wine is my fave kind of a Friday night. Here is my go-to fall/ winter pizza! Butternut Squash has a nutty, sweet taste and is rich in Vitamin A and Vitamin C. It goes well with caramelized Onions! Both on Pizza is a classic quick recipe, best for weekend comfort food!



1 wheat pizza dough (store bought)

1 tub carmelized onion dip (any other white/ mayo based dip works also)

400 gms butternut squash cubed or ribboned

1 large onion

Baby spinach leaves (to taste)

1/2 packet mozarella cheese

1 packet goat cheese

Arugula leaves (optional)


Set the oven to preheat to 450 degrees F. Sprinkle salt and pepper on the butternut squash and roast until tender, about 20 minutes.

Chop the onion into thin slices, saute in a spoonful of olive oil on low heat until it turns golden brown, about 20 minutes.

Wash the spinach leaves and set aside, slice the mozarella cheese into thin slices and set aside.

Roll out the dough on a pizza pan until it is 12″ wide. Spread the onion dip, be generous on the edges.

Take the butternut squash out of the oven, let it cool for a couple minutes.

Add spinach and the carmelized onions on the pizza, add mozarella slices, then add the butternut squash. Lastly sprinkly goat cheese. Season with salt and pepper.

Let the pizza bake until the edges and the cheese is light golden brown. Let it rest for a couple minutes. Top with arugula, slice and serve!

Well this cake was made on my friend’s special demand. Its healthy, soft and moist. This Fennel and Cardamom cake is eggless, eggs is been substituted with Curd. Made with Whole wheat as the name suggests to avoid refined flour. Its super easy to make and bake it! See the greenish colour it gets from the Fennel seeds. All time favourite of my family and friends.


  1. 2 Cups Whole Wheat Flour
  2. 1 Cup Curd
  3. 1 Cup Fresh Cream
  4. 1.25 Cup Granulated Sugar
  5. 1 Teaspoon Baking Powder
  6. 1/2 Teaspoon Baking Soda
  7. 3 Tablespoon Warm Milk
  8. 1 Tablespoon Fennel Seeds
  9. 1 Teaspoon Cardamom Powder
  10. 4-5 Drops of Cardamom Essence



  • Prepare the greased tray and keep it aside
  • Pre heat the oven at 180 degrees
  • In a Bowl take cream and sugar and beat it well till frothy
  • Add in the Curd and Cardamom essence, and beat till sugar dissolves
  • Add in the flour or Atta 1 Cup first and fold the mixture till all gets mixed
  • Add rest of the Atta, Baking Powder and Baking Soda
  • Fold the mixture till it becomes a smooth batter
  • If the mix feels too thick add in the warm milk and whisk till its smooth
  • Sprinkle Fennel seeds and Cardamom Powder, mix well
  • The batter should not have any lumps
  • Pour it in the greased tray and put it in oven for baking
  • Bake at 180 degrees for 40 minutes or till the cake leaves the side
  • Check if the middle is cooked with a knife, if not then keep further for 5 minutes
  • Once done take it out of mould and cool it on a wire rack!
  • Serve fresh with tea or coffee or enjoy as a snack!

Lemon drizzle cake is super easy and super moist cake from British cuisine. This cake is light and most favourite of Brits. Best as Breakfast, snacks, High tea or just desserts. The drizzle icing too is easy to make and i have added black Sesame seeds as a new texture and twist to the drizzle.


  1. 1 Cup Fresh Cream
  2. 1 Cup Curd
  3. 1 1/4 Sugar granulated
  4. 1/2 Teaspoon Soda bi Carbonate
  5. 1 Teaspoon Baking Powder
  6. 2 Cups Maida / All Purpose Flour
  7. 3-4 Drops of Lemon Essence
  8. 2 Teaspoon Lemon Zest
  9. 1 1/2 Tablespoon Lemon juice
  10. A Pinch of Turmeric
  11. A Pinch of Salt


  1. 8 Teaspoon Powdered Sugar
  2. 2 Teaspoon Lemon Juice
  3. 2 Teaspoon Water
  4. 1 Tablespoon Black Sesame seeds
  5. Few Glazed Cherries and Mint Leaves



  • In a bowl take fresh cream, curd and sugar, beat till frothy and fluffy
  • Add Maida, Baking powder, Salt, Soda bi-Carb and few drops of lemon essence
  • Fold the mixture well to get a smooth batter
  • Add Lemon Zest, Lemon Juice and pinch of Turmeric to get slight yellow color
  • Mix well to get a smooth batter, it should not be too thick
  • Pour in a greased loaf tin or in cupcake moulds and bake
  • Bake for 40 minutes at 180 degrees or till top turns golden and leaves sides
  • For Drizzle – In a bowl take powdered sugar, add lemon juice and water
  • Mix well till it forms a milky thick batter or
  • It forms a coat in the back of the spoon and doesn’t drip
  • Add Toasted Sesame seeds to drizzle and apply it on the cake
  • Garnish with Glazed cherries and fresh mint leaves

1) 500 gms Chicken Minced
2) 2 Onions Grated
3) 1 Teaspoon Ginger-Garlic paste
4) 2 Teaspoon Paprika Powder
5) 1 Teaspoon Black Pepper
6) 1/2 Cup fresh mint leaves
7) 2 Green Chillies Chopped
8) 2 Teaspoon Garam Masala
9) 2 Tablespoon Gram flour/Besan
10) 1/2 Teaspoon Cinnamon powder
11) 1 Egg
12) Salt to taste

1) 4 Burger Buns
2) 2 Onions Round Sliced
3) 2-3 Tomatoes round Sliced
4) 5-6 Lettuce Leaves
5) Cheese Slice (Optional)
6) Mint Mayonnaise as Required
7) Salt to Sprinkle
8) Black Pepper to Sprinkle


* Wash Lettuce Leaves and Keep aside
* Cut the Burger Buns in to half and keep aside
* Chop Mint leaves and keep aside
* In a bowl, put minced chicken, grated onions and ginger garlic paste
* Add paprika, black pepper, green chillies, Garam masala and Cinnamon powder
* Add Salt, Besan, Mint Leaves, and egg
* Mix, and knead till it is soft and kind of comes together
* Keep it aside for and hour to let the flavours get absorbed in chicken
* Apply oil on palm and make flat 1/2 cm thick patties out of the mince
* On a non stick pan, heat little oil and cook the patties on both sides
* Once done serve them hot inside burger buns
* On the bottom half of the bun keep a lettuce leaf
* Add 2 onion slices and the chicken patty
* Keep Cheese slice and tomato slices on top of patty
* You can keep a double patty too here (optional)
* Pour mint mayonnaise sauce on the tomatoes
* You can make mint mayonnaise by mixing mint chutney with mayonnaise
* Sprinkle salt and pepper and cover with top half of the burger bun
* Serve with Potato chips or french fries

1) 2 Ripe Bananas
2) 3 Tablespoon Mi
3) 2 Eggs
4) 150 gms Cream/Butter
5) 1 Cup Sugar
6) 1 Cup Maida/All Purpose flour
7) 1 Teaspoon Baking Powder
8) 1/4 Teaspoon Baking Soda
9) 1/2 Teaspoon Cinnamon Powder
10) 1/2 Cup Chopped Walnuts
11) 1/2 Cup Cranberries
12) 1/4 Cup Choco Chips (Optional)
13) 200 gms Plain Chocolate


* Grease a baking tray, or loaf tray and keep aside
* Pre-heat the oven at 180 degrees
* In a big bowl mash the bananas, add Cream and mix
* Add in Milk and 2 eggs and mix all things
* Add in Sugar, Baking Soda, Baking Powder, Cinnamom Powder and Flour
* Mix all ingredients with blender into a smooth paste
* In a small bowl mix Choco Chips, Chopped Walnuts and Cranberries
* Sprinkle little flour on it and mix well
* Add all these nuts in the batter and fold the mix properly
* Pour the batter in the greased tray
* Bake for 45 minutes at 180 degrees or till the cake leaves its sides
* Check with a fork or knife in center if done
* If fork comes out clean then its done, else keep for more 5 minutes
* Take out from oven, Let the cake cool on a wire rack
* Once cooled cut slices and serve fresh
* For Garnish you can do a chocolate icing
* In a double boiler melt the chocolate and add 2 teaspoon butter and mix well
* Add little icing sugar and mix well
* Put the chocolate in a piping bag and decorate the cake


1) 3-4 Chicken Breast Pieces
2) 4 Cheese Slices
3) 1/2 Cup Cream
4) 1/2 Cup Curd
5) 7-8 Garlic Cloves
6) 1/2 Cup Mint Leaves
7) 1/2 Cup Coriander Leaves
8) 1 Teaspoon Pizza Seasoning
9) Salt to taste
10) Black Pepper to taste


* Chop Fresh mint and Coriander leaves and keep aside
* chop the Garlic Cloves finely and keep aside
* Wash and Dry the Chicken breast pieces with a kitchen towel
* Cut horizontally Breast pieces and leave it joint at one end
* It will open up like a butterfly shape
* Keep the Cheese Slices on one side and close the breast pieces
* Keep Chicken in a tray and pour over the cream and curd on it
* Sprinkle the Salt, Black Pepper, and Pizza Seasoning
* Add on Fresh Chopped Mint and Coriander Leaves
* Massage everything onto the chicken Breast Pieces
* Keep it refrigerated for an hour to marinate
* Line baking tray with foil and keep the Marinated Chicken pieces on it
* Pull up the foil paper to make it into a little bowl shape
* Bake or Grill it on 200 Degrees for 40 Minutes, turning in between
* Serve with Fresh Salad, Cut into smaller pieces


One of the classic dish of the british cuisine and Queen’s favourite breakfast dish is the simple yet delish Scones. Easy to make and is a melt in mouth delight. You just can’t call it a cake or a cookie! Its a fusion of both!

Bake this lovely treat this Christmas and New year and surprise you family and friends!
Its very easy and simple to prepare, eggless, less sugar, less butter, kids love it!
Ask your kids to help you out with it this winter vacations! They will surely love it.

1) 225 gms Plain flour
2) 50 gms Butter Cold
3) 100 gms Sultanas/Raisins
4) 40 gms Castor Sugar
5) 150 ml Milk
6) 1 Egg beaten for egg wash/Milk


* Line the baking sheet and pre heat the oven at 220 degrees
* In a bowl mix flour and butter till breadcrumb consistency
* To above mix add sugar and sultanas
* In the middle pour milk and fold in the mix till no dry flour left
* Knead a little to gather the dough together
* Flatten with the hands till 2 cm thick disc
* Cut 12 small rounds or 8 big rounds with cutter
* Place them on baking sheet and brush the top of scones with egg wash or milk
* Bake for 15-20 minutes till top is golden brown in color
* Cool on wire rack and serve with jam, honey, cream, or butter