Carrot Cake (made with oat flour)

Oat flour is rich in soluble fibre and low in saturated fat. Carrot cake made with oat flour is a simple healthy treat which doesn’t taste any different than the kind of cake made with white flour.


Powdered Oatmeal (Oat Flour) – 1 cup
Baking powder – 1 tsp
Grated Carrot – 1 cup
Crushed Pineapple – 1/4 cup (I used the canned one)
Egg (beaten) – 1
Oil – 2 tbsp
Sweetened Condensed Milk – 1/2 cup
Cinnamon – 1 tsp
Nutmeg – 1 tsp
Salt – a pinch

Step 1: Grab 2 separate bowls. In one, combine the dry ingredients. In the other, mix together the condensed milk, egg, and oil.

Step 2: Mix the wet and dry ingredients together. Now stir in the grated carrot and crushed pineapple.

Step 3: Bake for about 20 minutes or until done.


Allow it to cool and top with a little bit of cream. Optionally, dust a bit of coffee powder over the cream.

Note: The brown bubbles are actually due to a little bit of over-baking. Please ignore. 😛

Be careful to watch yours, to avoid this, or you could bake for an extra minute on top to get this look. 😉


Kiwi and Pomegranate in Melted Chocolate

This one’s a quickie dessert. Hardly any prep time required.

Chocolate mixed with pomegranate and kiwi. I’ve always loved a simple bowl of chopped kiwi and pomegranates. Adding chocolate to it just takes it up several notches.

Serves: 4-5

Kiwi – 5 (chopped into into pieces)
Pomegranate – 1 (de-seed-ed)
Milk Chocolate bars – 2


Step 1: In a microwave safe bowl, break 2 chocolate bars and heat until they melt.

Step 2: Mix in the fruits. Refrigerate.

Step 3: Serve cold.

DSC00415 - Copy (2)

Note: These fruits tend to release a lot of water, so the chocolate will not harden, on the whole. You may find a few chunks here and there, which add to the texture of this dessert.


Fresh Fruit Tart

“When life gives you fruits, make fruit-tart.”    ( … or fruit-salad 😛 )

When I go grocery shopping, I pick up plenty of fruits thinking I should incorporate a lot of it in my diet as they are healthy and nutritious and blah blah blah. By the end of the week, I would still have most of the fruits lying in my pantry. This time, I made a quick fruit tart.

All you need is a basic pie crust, some whipped cream and fruits of your choice. 😀


Flour – 1.5 cups
Cold butter – 1/4 cup
Cold water – 4-5 tbsp
Salt – a pinch

Step 1: In a bowl, mix the flour, salt and butter using a hand mixer, until the butter is distributed evenly.

Step 2: Gradually add in the water and try to make a soft, non-sticky dough.

Step 3: Cover with cling wrap and refrigerate for 30 minutes.

Step 4: Into a baking tray, spread some butter, and place the unwrapped dough in here. Spread with your palm and fingers until it covers the whole tray.

Step 5: Bake for about 15-20 minutes, until the pastry begins to brown at the edges.

Allow it to cool. Top with whipped cream and fresh fruits of your choice. I’ve added watermelon, plum, kiwi and pear. 🙂

Microwavable Mini Tres Leches (Three-Milk) Cake in 5 minutes

The other day, we were ‘FaceTime’-ing hubby’s sister in the US, and she goes on and on about this amazing ‘Tres Leches Cake’ that she tried. The way she explained it, I just couldn’t wait to try it. I immediately looked it up on Google and this is what Wikipedia had to say:
Tres Leches Cake is a basic sponge cake or butter cake, soaked in three kinds of milk: whole milk, evaporated milk and sweetened condensed milk. It is then topped with whipped cream and fruits of your choice.

Sounds amazing right?

I’ve followed a basic microwave recipe that can be made in a mug but I’ve used a square shaped microwavable box for easy slice-and-eat, and for better visualization.
You can follow the same recipe to make this in sandwich makers, waffle makers, or any other way you would like it. Call them Tres Leches Sandwiches or Waffles. 😀

Serves: 1-2

Beaten egg – 1
Sweetened Condensed Milk – 1 tbsp
Melted Butter – 2 tbsp
Sugar – 2 tbsp
Flour – 4 tbsp
Vanilla essence – 2-3 drops
Baking powder – 1/4 tsp
Three-milks Mix:
4 tbsp – Whole Milk
4 tbsp – Evaporated Milk
4 tbsp – Sweetened Condensed milk

Step 1: Mix all the ingredients for the cake and microwave for 2 minutes.

Step 2: In a bowl, combine the three-milks.

Step 3: Poke holes in the cake with a fork and spoon-in the three-milks mix.

Step 4: Turn the cake upside down onto a plate and poke more holes. Spoon-in the rest of the milk-mix.

Step 5: Top with whipped cream and chopped strawberries, or you could just skip this step and dig in.

This is seriously some deadly good stuff! Thank you Blessy for this! :*

Beetroot Halwa with Vanilla Ice-cream

When everyone tries the regular carrot halwa, wouldn’t you want to go for something different?
Beets are one of my favorite vegetables, especially because of its color and the sweet taste that they are renowned for. Serving beetroot halwa with vanilla ice-cream is my staple party favorite, because you just need to make a little and serving it along with ice cream is always a hit. The redness of the beets makes it a point to stand out and add to the beauty of the dish.
So pick a few of them from your pantry, and make sure you have the below listed ingredients to begin with.

Makes about 20 scoops.

Grated beets – 4 cups
Butter – 2 tbsp
Cardamom pods – a few (4-5)
Cinnamon stick – 1
Nutmeg – 1
Milk – 2 cups
Sweetened Condensed Milk – as per taste
Sugar – if required (according to taste)
Mint leaves – to garnish

Step 1: Grate the beets. Microwave for 3 minutes to speed up the cooking process.

Step 2: Add the butter to a pan, and once its heated, drop the cardamom pods, cinnamon stick and nutmeg.

Step 3: After a minute, add the grated beetroot. Let it cook for about 5 minutes, after which you could add the milk.

Step 4: Let the milk boil while the beets continue to soften and cook in the milk.

Step 5: After 5 minutes, add in the condensed milk.

Step 6: Cover and cook until most of the milk has evaporated and the halwa attains the required texture.

Serve hot with ice cream.


  • Remove the cardamom pods, cinnamon and nutmeg while serving.
  • You could use sugar instead of condensed milk.

Nutella Date Truffles

Dates are one of the most popular fruits of the Arabian Peninsula. It’s health and nutritional benefits are endless. In Saudi, you find dates all-year-round. Fresh dates are way softer and juicier, when compared to the packaged dry ones.

Imagine these healthy goodies with an “edible-seed” and coated with your favorite chocolate spread.
All you need is 10 minutes.

To make date truffles, fresh dates would be better, but you could go for the dry ones too.

If you choose to use the dry ones, it would be ideal to soften them by soaking the dates in warm water for about 5 minutes.


Dates – 10
Cashew nuts – 10
Nutella / Chocolate Spread – to coat the dates
A coating of your choice- I’ve used: Oats / Chopped Mint Leaves / Coffee Powder / Shredded Coconut

Step 1: Replace each seed with a cashew nut, so its more like a date with an “edible-seed”.

Step 2: Roll the dates and shape them into perfect balls.

Step 3: Dip and coat with Nutella or a chocolate spread of your choice.

Step 4: Smear each truffle with a coating of your choice.


When you’ve got holidays, you don’t want to go through all the trouble of making something time consuming, but you want to treat yourself AND you hope its easy. Try Falooda.

Serves: 4

Vermicelli – 0.5 cup
Basil Seeds – 4 tbsp
Milk – 1.5 cup
Rose water – 1 tbsp
Pink food coloring – 1-2 pinch
Condensed milk/Sugar – according to taste
Vanilla ice cream – 1 cup
Nuts and Mint leaves – to garnish

Step 1: Boil the vermicelli and basil seeds separately. Strain them and keep aside in different bowls.

Step 2: Blend the milk, condensed milk or sugar, rose water and pink food color.

Step 3: Add the vermicelli and basil seeds into the rose milk. Pour this mixture into glasses and serve with ice cream.

Garnish with nuts and mint leaves.


  • The rose water and food color can be substituted with Roohafza.

Rose-milk Jelly

Rose milk is a treat loved by all. Why not make jelly out of it?

China grass or agar-agar is basically a settling agent, that can be used to give a jelly-like texture to anything you like.

Add some china grass into the rose-milk that you prepared, leave it to set in the fridge, and get set to hog.


China Grass/Agar-Agar – 10 gm
Milk – 500 ml
Condensed milk – Half of a can (200 gm)
Rose water – 2 tsp
Pink food color – a pinch

Step 1: Cut the agar agar strips and drop them into a pan. Pour water until the strips are well immersed. Let them boil on low flame until the strips melt and are completely dissolved.

Step 2: In a  blender, mix all the remaining ingredients along with the agar-agar solution.

Step 3: Pour this into a tray and refrigerate for 2 to 3 hours, or until set. Cut into pieces and serve.

Rich and Creamy Fruit Salad

“When life gives you fruits, make fruit-salad”.

When I go grocery shopping, I pick up plenty of fruits thinking I should incorporate a lot of it in my diet as they are healthy and nutritious and blah blah blah. By the end of the week, I realize I’ve hardly eaten any of it. When I have a lot of fruits in hand, and I’m not in a mood to eat them just as they are, fruit salad is my go-to option.

Mom-in-law’s super-awesome rich and creamy “Fruit Salad” recipe, that never goes wrong. I mean, seriously! Just look at it! Can it get any better? I don’t think so!


Apple – 2
Banana – 1
Plum – 2
Grapes – 1 handful
Pear – 1
Cherries – 1 handful
Dates – 3-4
Condensed milk – 1 can
Fresh Cream / Ice-cream – 0.5 cup
Cream Cheese – 2-3 tbsp (optional)
Vanilla Essence – 1 tsp

Step 1: Wash, peel, de-seed and chop all your fruits into tiny pieces. Put these into a bowl.

Step 2: Add in the cream, ice cream/custard, cheese and mix.

Step 3: Pour condensed milk and adjust the sweetness to your taste.


  • Personally, I like to refrigerate before serving, for at least an hour, as I feel it tastes better that way.
  • Add in any proportion of fruits or cream, as it doesn’t matter.