Easter is here!!

Happy Easter my foodies! Excited aren’t we?? Oh the egg decorations and the traditional customs ❤ Easter for me spells out beauty, the rare beauty of new life since this festival depicts the resurrection of Jesus Christ. So here i have a giant egg cookie recipe, a chunky egg salad recipe along with some useful tips at the end 😉

Giant Easter Egg Cookie


Total Time: 1 hr 10 min

Prep: 30 min

Cook: 25 min

Yield: 8 to 10 servings

Level: Easy


  • One 16.5-ounce tube ready-made sugar cookie dough, at room temperature
  • 3 tablespoons all-purpose flour
  • 2 tablespoons pasteurized egg whites
  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons lemon juice
  • 2 cups assorted
  • Easter candy, such as jelly beans and mini eggs, etc.
  • Sprinkles, optional


  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Mix the cookie dough with the flour until it is an even texture. Turn the dough out onto the prepared baking sheet and form it into the shape of an egg about 1/2-inch thick, 9 inches long and 7 inches wide at its widest point. Bake until golden around the edges, about 25 minutes. Remove the cookie from the oven to cool, about 15 minutes.
  • Meanwhile, beat the egg whites and sugar with an electric mixer until combined. Add the lemon juice and continue to beat until thick and glossy, about 5 minutes.
  • Fill a pastry bag or plastic baggie with the icing, snip off a small corner and pipe decorations on the cookie. Attach the candies in patterns to make a decorative Easter egg.

 How to Make Chunky Egg Salad


Make a brunch-friendly egg salad with these step-by-step directions.

Start with Onions


In a small bowl, soak chopped onions (about 1/2 medium red onion) in cold water, for 15 minutes. Drain.

Hard-Boil Eggs

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Meanwhile, place 12 large eggs in a large saucepan with a tight-fitting lid; cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes.

Cut the Eggs

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Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.

Mix Ingredients

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In a large bowl, mix together the chopped onion, chopped celery (1 stock, with leaves), 1/2 cup mayonnaise, 2 tablespoons chopped fresh dill, 2 tablespoons whole-grain mustard, 1 tablespoon freshly squeeze lemon juice, and 2 teaspoons kosher salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with freshly ground black pepper to taste (makes about 4 cups—eight 1/2-cup servings)

How to Serve It

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Pile egg salad on a sandwich with lettuce, tomato, and country-style sourdough bread or in a salad over greens.


Spice up your Easter bash with speckled eggs and an egg roll

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Create your own speckled eggs using food coloring and washable acrylic paint. Fill a glass with water and 2-3 drops of food coloring, then submerge each egg for five minutes to create a base color. Next, use an old toothbrush to speckle each egg with dark gray acrylic paint.

Decorated Eggs

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Use the original egg carton to let the eggs air-dry after speckling. Then set out of reach until it’s time to do the traditional Easter egg roll!

A Fun Activity

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Create a spoon-decorating station for party guests with wooden spoons and spools of various patterned ribbon in your colors of purple, blue and green. The spoons will later be used in the traditional Easter egg lawn game.

The Finished Product

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Inspired by the ancient springtime “Maypole” activity, there are endless ways to adorn each one, and guests will be proud to flaunt their creativity.

Roll with It

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The hand-decorated spoons and eggs can then be used to compete in an official Easter egg roll! In this classic lawn game, participants race to roll an egg from one side of the lawn to the other without breaking the egg. May the best roller win!

Enjoy your Easter and do comment back with your experience ! ❤


5 Amazing dishes prepared with beer!

Cook up a great Father’s Day using beer-based foods. Beer was the first alcoholic beverage to be made legal on April 7, 1933 after the repeal of prohibition. Others were not made legal until December of that year. With new studies showing beer is actually healthy, why not eat your beer?

Beer Bread Recipe


Add a few simple ingredients to a can of beer and make a delicious loaf of beer bread. This bread is best eaten right from the oven. Heavenly! If you do have leftovers (doubtful!), it makes great toast.


  • 4 cups flour
  • 1/4 cup sugar
  • 2 Tablespoons baking powder
  • 12 ounces beer (NOT light beer)
  • 2 teaspoons salt
  • 2 eggs, slightly beaten

Prep Time: 5 minutes

Cook Time: 70 minutes

Total Time: 75 minutes

Yield: 1 loaf


  1. Mix flour, baking powder, and salt with sugar. Add beer and egg both at once and stir. You may have to knead last of flour in with hands.
  2. Place in greased 9-inch by 5-inch loaf pan and bake at 375 degrees until done – about 1 hour and 10 minutes. Remove from pan immediately and cool.

Beer Puffs Recipe


These tiny puff rolls made with beer may be filled with crab salad, tuna salad, chicken salad or whatever suits your fancy for a tasty appetizer. They are quite easy to make, are a perfect bite-size sandwich, and perfect for parties. Beer puffs work equally as well with sweet fillings for dessert bites.


  • 1 cup beer
  • 8 Tablespoons (1 stick or 1/4 pound) butter
  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon salt
  • 4 eggs
  • Filling of your choice

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 60 to 80 servings


  1. Preheat oven to 450 degrees F. Line baking sheets with parchment paper or Silpat baking liners.
  2. In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted. Add flour and salt, lower heat, and stir constantly until the mixure pulls away from the side of the pan and forms a ball. Remove from the heat and let rest for 1 minute. Add eggs, one at a time, beating each one in until the dough is shiny.
  3. Drop or pipe dough in 1-inch rounds onto prepared baking sheets. Bake 10 minutes at 450 degrees F. Reduce heat to 350 degrees F, and turn baking sheets. Bake beer puffs an additional 10 minutes until brown and dry. Turn off oven, crack open the oven door, and let puffs dry further until cool.
  4. Split beer puffs with a fork (or slice with a serrated knife) and fill with your choice of fillings such as paté, chicken salad, tuna salad, seafood salad, vegetable cheese mix, pudding, mousse, or whatever you like.

Note: Feel free to add your favorite herbs or spices to the flour for added flavor. I used a piping tip to make fast work of forming the puffs on the baking sheets. I do not bother with a pastry bag. Just cut a small corner from a zip-top freezer bag, insert the piping tip, spoon in the batter, squeeze out the air, seal the bag, and pipe the puffs. No pastry bag to wash.

Guinness Stout Brownies Recipe


The original version of these brownies was developed in Ireland. The malt in the Guinness stout beer intensifies the flavor of the chocolate in these delicious brownies. The texture is an interesting combination of fudge, mousse, candy, and traditional brownies.


  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 6 Tablespoons butter, cut into cubes
  • 8 ounces dark bittersweet chocolate, chopped (may substitute extra-dark chocolate chips)
  • 3/4 cup white chocolate chips
  • 4 large eggs, at room temperature
  • 1 cup granulated white sugar
  • 1 cup (8 ounces) Guinness Extra Stout beer (see Note below)
  • 1 cup semi-sweet chocolate chips

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 36 to 48 servings


  1. Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
  2. In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
  3. Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
  4. In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
  5. Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer by hand. The batter may seem a bit thin.
  6. Pour into prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in). Bake 25 to 30 minutes (oven temperatures vary) on center rack in the oven, until a toothpick inserted in the center comes out clean.
  7. Let brownies cool, uncovered, to room temperature.

Note: The Guinness should be at room temperature. This recipe uses less than a standard 12-ounce bottle of Guinness stout beer. Pour it early so the foam can settle. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.

Basic Beer-Can Chicken Recipe


This delicious chicken dish is also called “beer butt chicken.” The method involves placing a (beer or soda) can of liquid up into the cavity of the chicken, then roasting. The liquid inside the can boils forcing flavor up and through the meat. Try experimenting with various fruit juices, wine, broth, or soda in the can instead of beer. Tomato paste cans work for cornish hens. You can purchase can stands to make the bird more stable. This method may also be used in the oven, but do not attempt to smoke food indoors.


  • 1 can (12 ounces) beer
  • 1 chicken (3-1/2 to 4 pounds)
  • 2 Tablespoons All-Purpose Barbecue Rub (recipe link below) or your favorite commercial rub
  • 2 teaspoons vegetable oil

Prep Time: 10 minutes

Cook Time: 90 minutes

Total Time: 100 minutes

Yield: 2 to 4 servings


  1. You will also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained.
  2. Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.
  3. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1-1/2 teaspoons of rub into the beer through a hole in the top of the can. Don’t worry if the beer foams up: This is normal.
  4. Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.
  5. Tuck the tips of the wings behind the chicken back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
  6. When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees F. on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1-1/4 to 1-1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
  7. Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.
  8. Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

Beer and Ginger Marinade Recipe


Beer, ginger, garlic, olive oil, and orange peel are combined in a flavorful marinade for beef. Goes particularly well with flank steak.


  • 1-1/2 cups flat beer
  • 1/2 cup olive oil
  • 2 tablespoons finely chopped fresh ginger
  • 2 cloves garlic, coarsely chopped
  • 1 (1-by-3-inch) piece of orange peel

Prep Time: 5 minutes

Total Time: 5 minutes


In a nonreactive bowl, combine the beer, olive oil, ginger, garlic, and orange peel. Use a receptacle large enough to snugly hold the meat (beef, lamb, or game) but not too large or flavor will not penetrate. Cover tightly and be sure to leave the meat in the marinade long enough to pick up the flavors of the liquid, at least 6 hours and up to 48. Turn frequently so that the marinade is evenly distributed. Strain and use as a basting sauce if desired.

8 Everyday Things You Didn’t Know Are Slowly Killing You

In this age of fast living and little thinking, most of us forget to read the fine print, be it on medicines, food or even opinions. Certain things have become such an everyday aspect of our lives that it might come as a shock that they are actually the deadliest things around. Hiding behind their innocence is the radiation excessive microwave and a host of other things that are slowly contributing to your demise. Check it out and stay informed!



It’s well known that salt or sodium increases the risk of heart diseases and stroke. Combine that with the fact that Indians consume a higher average of salt per meal than most of the rest of the world and you’ve a got a recipe for disaster… a very salty disaster.

2.Potato Chips


These deep fried goodies can cause  cancer of the colon, breast, bladder and prostate, apart from wreaking havoc on your skin and clogging up your arteries. Maybe just stick to some aaloo dum.

3.White bread


White bread, along with pastas and anything with enriched wheat flour can lead to spikes in blood pressure. Over time, you can develop type 2 diabetes, cardiovascular disease and  conditions like arthritis. Why is all the good stuff always bad!?



The bitterness in cucumbers is caused by potentially toxic compounds referred to as Cucurbitacins. By cutting off the ends of the cucumber you significantly reduce the likelihood of getting the cucurbitacins to contaminate the rest of the cucumber but leaving it on there can lead to all kinds of stomach worms and illnesses.

5.Fizzy drinks

Soda being poured into glass with ice

Soft drinks contain all kinds of artificial food dyes and preservatives like BVO (brominated vegetable oil). It’s also bad for your weight, your teeth, your skin, even your blood glucose(What the heck is that!). They should call it the fizz of death.

6.Cold cuts


All your favourites – Spicy salami slices, cocktail sausages, even your breakfast bacon and ham, they’re all loaded with preservatives and additives that play a role in causing heart disease, cancer and learning issues in children.

7.Whole milk


Whole milk is known to contain Bovine growth hormone, a chemical used to increase milk production in cows. Basically, BGH can lead to cancer, arthritis and chronic migraines. Sure makes for the best shakes though!

8. Microwave oven


These quick solutions had to have and a catch. We’re talking  radiation leakage, a serious problem that can lead to birth defects, cancer and a weakened immune system. Microwaved food is also thought to elevate blood pressure and generally turn you into a grumpy fart.

So, how many times have you killed yourself today?

Low fat chocolate pudding!

Now, who doesn’t love a yummy sweet chocolate pudding? This one  will be liquid and cold and low fat! No baking, no coking, just a little heating! Easy to make and delicious to eat. Guy I tried it and taste no better than normal chocolate puddings!

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Ingredients –

  • 1/3 cup Light brown sugar
  • 2 tbsp Cornstarch
  • Pinch of salt
  • 2 12-ounces cans of fat free evaporated milk
  • 2 large egg whites, lightly beaten
  • 1 tbsp + 1 tsp vanilla extract
  • 2 tbsp white chocolate chips
  • ¼ cup unsweetened cocoa powder
  • 2 tbsp semisweet chocolate chip
  • Plus some more for topping

Directions –

  1. Whisk the light brown sugar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined.
  2. Cook over medium-light light, whisking constantly, until the mixture bubbles and thickens, aproxx 10 minutes. Remove from heat, add in 1 tablespoon of vanilla.
  3. Transfer 1 cup of the mixture in a medium bowl.
  4. Add in the white chocolate chip and the remaining 1 tablespoon of vanilla and stir until chips melt. Add the cocoa powder and the semisweet chocolate chips to the pudding and stir until chips melt.
  5. Divide the chocolate pudding among dishes and top with vanilla pudding.
  6. Cover with plastic wrap and refrigerate until set, at least 2hours.
  7. Chop some chocolate chip on top and serve cold!

How amazing life would be these, you could simply make them in large quantities and keep then refrigerated and have one whenever you want!

All about humus!

Love humus but bored of the simple regular taste of it? These are some simple additions to basic humus that add flavor without too much preparation involved, check out these variations!



For basic humus you will need canned chickpeas, garlic, lemon juice, tahini extra virgin olive oil, salt & pepper. Combine the ingredients in a food processor and combine until smooth.



For a humus that’s truly eye catching, add roasted beet, feta and dill to homemade of store bought humus to brighten both the flavor and color! It’s refreshing to the eyes and the reddish color is simply much more tempting!


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Adding Madras curry powder and sautéing the chickpeas are the simple ways to kick up classic humus. A little Indian touch to it but could go great with Indian entree!


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Adding sliced olives to classic humus is the perfect humus variation for those who enjoy a briny flavor.


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For humus with a zesty kick, add roasted garlic and roasted red jalapenos to classic humus. Spicy lovers should definitely try this one out!


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Za’atar is an incredibly versatile Middle Eastern spice blend hat will take basic humus to a new level. Add it to classic humus and top it with caramelized onions for and elegant presentation.

 Go guys! Experiment with your humus and do comment you experience ❤

Breaking news – Big Chill has it’s own bakery now <3


Any true- blue Dilliwaala has a soft spot for Big Chill. Before there was a culinary explosion in our city with the advent of a range of eateries, it used to be the first place to head for any sort of celebratory meal, or when a friend came into town to visit or a mate’s birthday. Still, they’ve been there for us through and through and we always think of the place fondly.

And now, they’ve made a change that’s made us sit up and salivate- Big Chill Cakery has freshly opened. The third establishment in Khan market, it’s small yet lively {in keeping with their aesthetic language} and is offering up desserts, shakes, cupcakes and other baked goodies {both sweet and salty}. Their prices remain within reason, and with the opening of this space, the dessert clientele is being directed here, freeing up space for more people to sit down and eat at the other branches. Their seating is limited, so it’s best to get your treats to go.

Our day just got sweeter, and we’re hoping yours will too.

Where: Khan Market (main)

Price for two: INR 500 {approx.}

Timings: 11am- 11pm

Enjoy your sugary treats ❤

Sushi lovers !! 10 Places in Delhi for the best Sushi <3

 It’s my Brother’s birthday this week. I was wondering where to take him for a treat and I remembered how much he loves sushi. Weird thing is he thought it’s available only in Select Citywalk – Sushiya. But I want to take him to a different place and it got me wondering where all great sushi is available in Delhi. So I began my search and guys I found wonderful places with the best sushi available!!

There may be little in the way of cooking involved, but sushi is not an easy dish to make. That is to say, it’s easy to get it wrong. Sushi standards in Delhi range from excellent to good, and from bad to worse. There are some real mavericks out there (I’ve tried Paneer California Roll so you don’t have to), so this, my fellow sushi lovers, is my Top 10 list of sushi restaurants in Delhi.


Guppy by ai , Lodhi Colony

I love the décor here; you feel as though you’ve wandered onto the pages of an anime cartoonist’s sketchpad. Unlike almost every other accompaniment, I often find the wasabi in India to be lacking in spice – not a problem here. Their tuna is sourced from the Andaman’s and there is an emphasis on seasonal produce, so it’s brownie points (although sadly no actual brownies on the menu) all round.

Good for: Friends and family

Town Hall, Khan Market

The one I keep going back to. With its split-level Mediterranean style roof terrace and laid-back house playlist, it has more of an Ibiza vibe than that of central Delhi. The wide range of antipasto sharing platters and salads {the fig, rocket and gorgonzola salad is divine} means that even if you’re not a sushi lover, if such a person exists, it’s still a great place to eat. The Augusto platter, a must try, is for four to five people, but if you’re as much of a maverick as I am you’ll say “To Hell!” with menu mandate and order regardless. I’ll get the rest packed, thanks.

Good for: Friends, Family, Date Night


TKS, The Hyatt

Primarily a teppenyaki restaurant, their sushi is so good you’ve got to order a few plates. I was sold when I saw one of my favourite South African wines from the “Fairview” vineyards {at about ten times the price} on the menu. Crispy tempura asparagus, perfectly cooked scallops, and sushi plates so aesthetically pleasing you don’t want to ruin them. The puddings however are not worth bothering with and the sashimi portions are Michelin sized.

Good for: Family

Sushiya, Select CityWalk Mall, Saket

Well priced sushi, delivered to your door. Need I say more? This is one of those joints where the wasabi does not pack the punch it should; shovel that stuff into your soy to avoid a bland nigiri. The California rolls however really hit the spot. Avoid the kimchi at all costs.

Good for: Healthy home dining or lunch on the go

The Yum Yum Tree, New Friends Colony

These guys pride themselves on being the only restaurant in Delhi with a sushi conveyor belt. Located in an area of New Friends Colony that’s seen better days, this place is cheap and cheerful. Cheap: I’m talking Tuesday and Sunday “All You Can Eat and Drink” Sushi and Dim Sum for 1500 INR. Cheerful: Those “Magic Moments” Mojitos are industrial strength, so you’ll be laughing your way through dinner; if you can remember it at all. This isn’t the place to start getting adventurous; stick to the salmon and tuna rolls. Their dim sum is incredible; we had pork, duck and vegetable and lost count of how many portions we ordered.

Good for: Dinner with friends

Megu, The Leela

This American import has been making waves since the day it landed on Indian shores. The décor is opulent to say the least {there’s a giant glass Buddha, lording over the place like some translucent monarch} and the plates are themselves miniature treasure troves. The Salmon Tartar with Osetra Caviar is, in my opinion, the only way to start your meal, washed down with a  glass of hot sake. Meat eaters will be pleased to see Kobe beef on the menu.

Good for: Date night, Special Occasions


Benihana, Epicuria, Nehru Place

To quote Mr Hiroaki Aoki, Benihana’s founder: “it’s not just a meal, it’s an experience”. Their sushi platters are excellent and you must order at least one, but the real ‘experience’ is in the hibachi dishes. When possible, I’m all about locally sourced, and the hibachi basa was by far my favourite. This joint is a time old, well-oiled teppenyaki machine, with chefs that know how to wield a deba bocho knife. If it ain’t broke don’t fix it, and other than its less than atmospheric setting in Epicuria, there’s not much to complain about here.

Good For: Friends, Date Night

Sushi Haus, DLF Phase 1

An exciting new contender on the sushi scene, Asian Haus have extended their culinary horizons. A small but perfectly formed menu, personal preferences would dictate that the one thing missing is an edamame bean portion, however they do a yummy Edamame California Roll. The signature Haus Roll is spot on, as is the Crunchy Spicy Tuna. There are also plenty of great vegetarian options such as the Asparagus Tempura roll and the Avocado Maki, which is delicious. These guys have really stepped up their game when it comes to home delivery. Sushiya – watch out.

Good for: Healthy home dining or lunch on the go

Wasabi by Morimoto, The Taj Mahal Hotel

I saved the best until last, and this one is if not my favourite restaurant, then certainly my favourite sushi restaurant in Delhi. A Times Food Award Winner, Wasabi is known for its pioneering chef, Chef Masaharu Morimoto. They have proper black cod, which I defy you to find anywhere else in this city, and bountiful sushi and sashimi platters. If you can’t find your tipple on the extensive wine list, ask their mixologist to create something special for you. The service, as you would expect with such a price tag, is excellent.

Good for: Special Occasion


Sakura, Time Tower Building, Main MG Road

A hidden gem, popular amongst Gurgaon fat cats for long, ‘wine and dine’ lunches; go in the evening and you’ll have the place to yourself. Generous sashimi portions, mouth-watering barbecued eel, and wasabi ice cream so tasty I double scooped. If you’re a die-hard sushi lover, this place is worth the trip.

Good for: Power lunches, extreme sushi lovers