Classic Chocolate Cake with Sesame Shards !!!


Baking a cake is the first step and baking a chocolate cake is a mandatory step. I completely have fetish for chocolate …. the cocoa smell itself ignites the craving within . Now to bake a chocolate cake is traditional but to improvise it with different elements just adds on the X factor . Hungerstruck is not a brand yet but I have few ardent followers in my friend circle who are always looking to give me business …love you guys . There was a party organised within office to bid adieu to our dear boss . Now who was the bake chef …..tadddaaaa ….Hungerstruck ! I slogged for like 3 to 4 hours after work and tonnes of passing worksheets plus long travelling hours and still  managed to finish my first official cake order. Phewww ….I am not done yet ! Do enjoy reading the recipes and my teeny weeny little Hungerstruck stories ….there will be more of such stories in future …Amen !

Ingredients :

For the base cake :  1 & 3/4 th cup of refined flour , 1/4 cup cocoa powder, 1 teaspoon baking soda , 1 teaspoon baking powder, 1 cup powdered sugar , 150 g of unsalted butter, three eggs , 1 teaspoon vanilla essence .

For icing and decoration : 200ml fresh cream , 50 g unsalted butter ,  2 & 1/2 cups of grated dark cooking chocolate , roasted sesame seeds , dark big size grapes to decorate .


Servings : 2 pound , 8 large slices .

Method : Baking cake is simple just whip the room temperature butter with sugar till its light and frothy . Add the eggs and vanilla essence to the mixture and beat it till volume turns out double . Mix the dry ingredients with this mixture and if its thick to smooth-en it add a bit of milk . Pre-heat the oven at 180 degrees centigrade and grease the baking dish . Add in the batter , dab it to even and bake for 30 to 35 minutes approx . Once baked wait to prepare the icing until cake is at room temperature .

For icing you just need to heat butter and chocolate in a double boiler and once melted add in the cream to it  set aside until it solidifies as butter consistency in room temperature. Melt some dark chocolate separately and add roasted sesame seeds to it . Take butter paper and with a big spatula take out a portion and spread unevenly . refrigerate it for 10 minutes and the chocolate shards are ready . Now take a cake base cut out keep the cake on top spread the chocolate cream evenly on all sides . With a finger create a swirl to give a look to the cake spread out the grapes as you like it and also re -arrange the shard pieces accordingly . Cake is ready to be sliced .




Brown Marble Cake !!!


Marble cakes reminds me of my childhood when my mum used to bake a cake without a oven that to in pressure cooker . They were the fluffiest , softest , yummiest cakes from my memory lane . I learnt cooking from her and still call her to take tips . She still thinks I need a lot of lessons but when she hears about my blog from my friends and family I know she is always proud within . This marble cake recipe is from my mums kitchen , I always feel her cakes were best but I still try to match up with her . CHEERS to my Mum !

Ingredients : 1 & 1/4 cup refined flour, 100 g unsalted butter , 1 & 1/4 cup powdered brown sugar, 2 tablespoon cocoa powder, 1 teaspoon vanilla essence , 2 large eggs , 1 teaspoon baking powder, 1 teaspoon baking soda .

Servings :  8 slices .


Method :  firstly beat the eggs sugar and butter together till they are soft and fluffy with light texture, add in the vanilla essence and mix gently . Divide the refined flour baking powder and baking soda into two portions . Mix cocoa powder in one refined flour portion. dry stuffs are ready . Now divide the butter, brown sugar and egg mixture into two equal portions and mix separately with refined flour mixture. This is the only hectic part. Once the batter is ready just grease the baking dish with butter thoroughly and dust it with refined flour . Preheat the oven at 170 degrees for 10 minutes. Now layer by layer pour in the batter on the baking tray. Trick is to pour in the white batter first and then chocolate cake batter next . Once the pouring is complete level up the baking tray and with help of finger just make a swirl on top to get a marble effect better  . Bake the cake till 25 to 30 minutes. After cooling the cake a bit after baking cut into large slices and serve .

Note : If you feel your batter is slightly dry please add in a bit of milk to have a smooth flour in the batter. Be careful while adding the milk. Usage of brown sugar will give the brown texture to the brown marble cake !


Honey Mustard Chicken fritters with Grape Fruit Salad !!!


Sometimes regular ingredients can create magic in your dish . I am talking about ingredients which are easily available , very popular and still no innovation is made . I was in mood to experiment again . I love the part of wanna be kitchen scientist sometimes and just enjoy the success or failure. Ultimate innovations where mistakenly achieved so never give up experimenting . Its funny but I become a total nuts or cry sometimes when I fail but the moment things go correct everything just blossoms up and I am my happy spirit all over again . Irony of life may be … no mood to bore you all just discuss recipe …..

Ingredients : 300 gm boneless chicken cut into small pieces, 2 tablespoon Bengal mustard sauce ( kasundi : we say it locally ), 1 tablespoon honey, salt to taste , 1 cup gram flour (Besan ), 1 tablespoon poppy seeds, 1 teaspoon turmeric powder, salt to taste, 1 beaten egg, 1/2 cup refined flour or rice flour .Oil for deep frying

For Salad : half grape fruit peeled off completely , 1 apple , 1 green chilly ,1/2 a capsicum cut into thin slices,  half a lemon to squeeze out juice, Salt to taste , 1 teaspoon sugar powder.

Servings : 4

Method : marinate chicken pieces with Bengal mustard sauce , honey salt and keep it aside for 30 minutes. meanwhile just mix gram flour , rice or refined flour , salt , turmeric powder, egg with a bit of water to make a batter with semi thick consistency. Heat the oil in a pan after 30 minutes dip the chicken pieces in batter prepared and deep fry it until crispy and golden brown. Mix all the ingredients for salad ( prepare it after frying fritters to manage freshness.). Serve them together and enjoy the dish .


Jerk Chicken Taco with Chilly Mayo Dip !!!


For When you start something from its scratch and the dish turns out to be as gorgeous as this one ….the painstaking  preparation part is worth the effort. I was being lazy for not trying such dishes and I am not very proud of that fact .My funda is simple eat tasty and make it look easy else people will hesitate to try my dishes (This line was in my defence for being lazy ) . Anyways lets get back to the dish I made , its a fusion dish where in Jamaican spicy jerk chicken is used as a filling in Mexican  tacos (Which is by the way homemade ). I topped it up with plum and tomato salsa and chilly mayo dip . Its  a wholesome recipe and easy to make . I only took 40 minutes to prepare , so its not a tough job to recreate goodness in your own kitchen though I wish I have a assistant in chopping the garlic and onions ( Each time ……:X).


Ingredients :

For jerk chicken :

300 g boneless  breast chicken fillet , 1 tablespoon finely chopped onion, 3 to 4 tablespoon finely chopped spring onion , 1 tablespoon chopped garlic , ginger . 1 tablespoon dark soy sauce, 1 tablespoon brown sugar, 2 tablespoon cooking oil, 1 teaspoon all spice powder,  teaspoon cinnamon powder, sal to taste, pepper powder 1 teaspoon , 1 teaspoon of oil for shallow frying the oil .

For taco : 2 cups of refined flower, 1 teaspoon salt, water to kneed the dough.

For Garnishing and dip : 2 plums finely chopped, 1 seedless tomato finely chopped, 2 green chillies finely chopped, 1 fresh lemon , 1 teaspoon pepper powder, 1 tablespoon spring onions, 1 onions sliced , iceberg lettuce finely chopped, 2 tablespoon mayo, 1 teaspoon paprika powder, 1 tablespoon red chilly sauce .

Servings : 10  tacos,

Method : Firstly just make tacos first . preheat the oven at 180 degree centigrade. Take the baking rack outside . with a rolling pin just make few flat breads of refined flour . Cut those flat breads with a circular large cookie cutter or a steel bowl to make even round tacos. spike those tacos with a fork so that they don’t blow up once in the oven . Now keep it hanging on the rack as if they are clothes and you want then to dry up from both sides. Bake then at 170 degree for maximum 5 to 6 minutes. They are ready.

Meanwhile the tacos are on baking mode marinate the chicken mixing all the ingredients above for it . before adding the chicken just muddle up the ingredients so that its aroma is at best. marinate it for 10 minutes and grill it on a griller pan once they are smoky hot and well cooked.

For the final step mix lettuce , sliced onion salt lemon juice and pepper powder and give tacos its first base . then cut of fine strips of chicken and equally distribute among all taco’s . Top it with plum , tomato, spring onion , chilly, lemon juice and salt mixture . Lastly  Mayo , red chilly sauce and paprika in a smooth paste and garnish it on top. Serve it after all that hard work .

Whoof !!!!


Brownie Cookies !!!


Today’s recipe is brownie cookies. Chocolate lovers always remain loyal to cocoa . Yes , I am one such loyalist .I have no regrets if I ate them ….many in number and had dinner after words. Its was totally irresistible to surpass that aroma from my oven and just store them for others to eat . Without any grinning , cribbing and worries I had five .

Its always fun to experiment but when you have hunger and you crave something sweet you just bake something of chocolate. I have a large rather giant sweet tooth . That’s why I still have chubby cheeks. Can’t help it life is too short for me to give desserts .


Ingredients : 1 and 1/4 cup refined flour , 1/4 cup cocoa powder, 1/2 cup dark chocolate chunks, 100 g butter refrigerated and cut into cubes, 1 teaspoon baking powder, 1/2 teaspoon baking soda , 1 cup powdered sugar.

Servings : 20 cookies

Method : Mix butter sugar and chocolate chunks together and once it thoroughly mixed add on all the dry ingredients and make a soft dough. Let it settle for 10 minutes cling wrap it and refrigerate for 30 minutes. Once out of fridge take equal portions and with two palms make even flat cookie by applying pressure through fist. Once done preheat the oven at 170 degree centigrade. Place the cookies with a distance to each one and sprinkle a bit of chocolate sprinkler for garnish and bake for 20 minutes. Once done take it out and eat . You will not regret I can bet.

Note : Cookies freshness lasts for 3 to 4 days .

Crispy Corn Chaat !!!


Saturday night must haves are always fried , tangy , crispy and I have to admit little high on calorie. Come on…… a day of  high calorie wont harm . Okay ! I admit , I was craving for something spicy , corny  and fried . I love sweet corn and can eat it raw. In my university days there was a shop near my hostel named as Corn club and it was my favourite hangout. I picked up there recipe and tried it today . It was nostalgic while having it without my roomies …., those rainy days , scooter rides and my constant nagging for riding me till corn club  gone are those best days of my life but good part is I can still recollect those memories having corn club junkies. Do try it , its easy , quick and very very very tasty .


Ingredients : 1 & 1/2 cup sweet corn kernels , 1 teaspoon pepper, salt to taste, 1 tablespoon refined flour, 1 tablespoon corn starch , olive oil for frying ( I have some health standards at least….lol  ), 1 tablespoon sweet chilly tomato ketchup, 1 small onion chopped finely, 1 tablespoon cilantro chopped finely, 1 green chilly chopped .

Servings : 2


Method : Mix refined flour, corn kernels, corn starch , pepper and salt add a 1/2 tablespoon water and make a mixture. Heat oil in a pan and fry them till golden brown and crispy. Put them on a thick napkin and let the paper soak extra oil…..see I am still thinking of health . Now immediately mix rest all the ingredients with hot crispy fried corns and serve it as quickly you can . And we are loaded with junk again .


Loaded Cheese and Tomato Bread !!!


Early morning breakfast with family makes your start for the day better. Its an old saying ..”family that eats together stays together” . I completely believe in this philosophy as bonding is very important. I inculcated this habit from my father and I always make it a point to share at least one meal a day with my family if two even better. For that if breakfast menu turns out to be cheesy and crispy what more can we ask for. I cooked breakfast and strategically placed it on one platter so that all can sit together and share from the same plate. These small little tricks can never go wrong and if you add cheese to this trick all will just sniff around table like mice.  I had a very energetic and lovely morning , work was good day ended up very well. Why not just do these silly little things to stay connected in this world of smart phones and internet extravaganza . Do think about it !

Ingredients : cheese and garlic loaf (whole), thin slices of one large tomato, thin slices of mozzarella cheese, 1 teaspoon mixed dry herbs, 1 teaspoon oregano. 1 teaspoon pepper , salt to taste, 1 tablespoon olive oil.

Servings : 4

Method : Take the loaf and try to make sliced ridges in equal distance (sounding like Geometry but don’t worry its easy) keeping the bread intact. Mix all the dry herbs and salt . Now take cheese slices and tomato slices and fill in the ridges alternatively. Do it with ease so that you do not overload the ridges and slices get detached from each other. It should be like a full loaf with envelops filled with cheese and tomato. Now sprinkle the dry herb and salt mixture over the top and keep the whole bread on a heated flat pan ( pan over burner) all covered by a lid. after 1 minutes add in the olive oil so that we can avoid the bread getting stuck at the bottom or getting burnt. again cover the lid . Simmer the burner flame and cook till the cheese starts melting from the sides. Once done serve it in a platter and juts cut the slices with a knife and enjoy the wholesome breakfast with your favourite tea or coffee.