TAWA BHENDI FRY by Su @ Su’s Healthy Living (a guest post)

For today’s FF, I am again pleased to tell you that I am bringing along Su @ Su’s Healthy Living. Su is an amazing blogger whom I met during FF. We immediately got along with each other, though I was shy (What? Me, shy?) to confront her most of the time as when I look at her, I always see a ‘bubble hat’ over hear head saying “HEALTHY! HEALTHY! HEALTHY” and I thought, ‘Uh-oh!’ :D

Anyway, I was really surprised when she emailed me that she wanted to be my guest on my blog. I was like – ‘Really? On my naughty blog?’ I mean – Oh yes! I would really love that. And here she is – bringing this Tawa Bhendi Fry.

Tawa Bhendi Fry ( Pan-fried Okra)

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 I was thrilled when Jhuls from thenotsocreativecook accepted my guest post. I then started pondering about what kind of recipe I would write for her? I wanted it to be something different, yet easy; something that would appeal to a wide range of population and ethnicity. I finally decided on Tawa Bhendi Fry which literally translates to Pan Okra Fry. The recipe is simple but has a burst of flavors with different spices, yet versatile enough to be modified a little as per individual taste.



  • Okra: 24 small to medium-sized ones.
  • Cooking oil: 1- 2 tbsp( I use coconut oil, any cooking oil can be used).
  • Mustard seeds: 1/2 tsp
  • Curry leaves: 1 sprig( optional)
  • Turmeric powder: 1/4 tsp
  • Cumin powder: 1/2 tsp
  • Coriander powder: 1/2 tsp
  • Amchur powder( dry mango powder): 1/4 tsp
  • Chilli powder( paprika): 1/4 tsp ( optional), skip if you don’t want it too spicy.
  • Black pepper powder: 1/4 tsp( freshly ground)
  • Salt: as per taste


Wash the okra thoroughly and let it air dry on paper towels. Ensure that the okra is completely dry before you start cutting/ cooking it. Never wash okra after cutting. You will end up with a slimy mess!

Now slightly cut the crown ( stem)end and the tail end of the okra. Ensure that you cut just enough so as to not to slit open the okra. Make 3 vertical slits along the length of the okra.

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Place the okra in a microwave-safe bowl and cook it for just 1 minute. This significantly reduces the cooking time on the stove-top. This is a tip I learnt from my dear blogger friend, Sonal Gupta.

In a frying pan, heat oil on medium heat. Add mustard seeds. Once the mustard seeds splutter, add in the curry leaves and okra.

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Sauté until the okra is slightly browned and tender(around 5-6 minutes). Now add in the turmeric powder, cumin powder, jeera powder, amchur powder and sauté for 30 seconds.

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Add in the black pepper powder, chilli powder and salt and sauté for 20-30 seconds.

Reduce the flame to low, cover and cook for a minute or two so that all the spices blend into the okra.

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Serve hot with steamed rice or enjoy just like that as an appetizer!

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Wow! That an amazing recipe to enjoy Okra, Su! Thank you so much. I am sure FF crowd would love these babies as their appetizer before they dig in and enjoy their main dish and desserts. ;) Right, FF people?

For more of Su and if you haven’t bumped into her yet, please take some time to visit her blog – Su’s Healthy Living and enjoy this Mangalorean Fish Curry and others. <3


Thank you to the ever kind, Angie, and to our co-hosts.

Happy FF#38!

(New to Fiesta? Click the image below for the guidelines.)


Enjoy the weekend and enjoy the party!!


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Tricky Tuesdays: How to Tenderize Beef [or meat]

There are times that I get a very good soft and tender beef. And there are times that I am not.

One day, I cooked a beef dish that includes marinade. I thought that should be working very well as I used clear soda and Calamansi (Philippine’s native lemon). I was used to cooking not-so-thin slices of beef in between 30-45 minutes, so I thought I cooked it perfectly. I was wrong. My sister and my brother told me “Hey, this beef is not tender enough – it’s tough.” And in order not to feel upset, I just said “Really? Ha! So you will do the jaw exercise.” I never told them, but I was very upset. I started cooking long years back and never thought or searched how to tenderize beef… and here I am, sharing with you what I found out:

There are many things that could be used to tenderize beef – commercial powders, sodas or something with acid content, coffee & tea, buttermilk and yogurt, and even natural tenderizers.

Okay, let’s do them one by one:

Commercial Powders: they can be bought in small (or maybe even big) bottles which are labeled ‘meat tenderizer’. They contain enzymes that help break down the tougher fibers of the beef. They are often produced from pineapple and papaya extracts. This can be used in marinade or just by rubbing the beef and let the powder stay for few hours.

Sodas or Something with Acid Content: Soda is one of the basic things I use when I marinate beef – Sprite or 7-Up to be specific. Along with soda, I also use citrus like Calamansi or Lemon. Aside from they help in softening the muscle fiber, they also add delicious flavor as well.

Coffee or Tea: Okay, this is the second that I have encountered this. There was one recipe I found that uses coffee as a rub or a marinade (I could hardly remember). Coffee is a natural tenderizer as well as Tea. Tea contains Tannins which are considered as natural tenderizes, too. You can do this by boiling a cup or two of either of them and marinate for as long as 24 hours inside the fridge and you are ready to fire up the grill.

Buttermilk & Yogurt: Not only these two contain some acidity, but the calcium content makes the enzymes activated which helps break down proteins.

Fruits: Figs, Papayas, Pineapples and Kiwis – they are considered to have papain, an enzyme used in making commercial tenderizers. Like acids and salt, the enzyme breaks down tough muscle fibers. You may cut the fruits or mash them and put the beef between them and let sit in the fridge for several hours. And then again, you are ready to grill them. Also, Ginger is a good tenderizer as well.

Baking soda: This also contains acid. Sprinkle baking soda all over, rub and the let sit in the fridge for several hours. Rinse the beef well before cooking.

Pounding: It is said that tougher cuts of beef can be tenderized by pounding them as it breaks muscle tissues. This is good when grilling or cutting beef for stir-fry dishes. (Hmm, I think I should get myself that meat mallet. Haha!)


IMPORTANT NOTE: Marinating beef with acid content should not take more than two hours as it will give you a tougher beef. Just in case you’d want to marinate your beef more than that, add a small amount of oil to keep the beef moist and to prevent it from being tough. Also, glass dishes are preferable to use when using strong acid base marinade.

Of course, it not only depends on the marinades or rubs, but also, you need not to undercook or overcook your beef. ;)

Do you have any more tips regarding tenderizing beef? Please leave your comments below. :)


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Introducing ‘new’ bloggers #15

First, I apologize for not doing the ‘Introducing New Bloggers’ series for two months. I will explain in one of my future posts. :D

Second, I am back once again… So, together, let us…


Happiness at Home – Sarah believes that to have a successful blog, one should have one theme… but also, Sarah knows that, in her blog, that’s not gonna happen as she shares amazing recipes, decorating, DIYs and more. She is a stay-at-home Mom with her little buddy and hubby. I was amazed by her DIYs and decorating talents… Just look at this Courtyard Patio Make-Over – amazing, isn’t it? Also, another dish with Polenta caught my hungry tummy – Chicken Cacciatore with Creamy Parmesan Polenta – Oh yum!!

T as Tasty – I think some of you knew Tamara long before me. I didn’t know why I have not discovered her blog from the time she started. Her blog is running since March 2014 and I can’t believe that I have not found her. Tamara has so many amazing and tempting recipes – care for dessert? Why not check this Brownies with Mascarpone Cheese? This is just brilliant!! (Tamara, I just bookmarked it and definitely try this one.) And how about something for your dinner? Take this Red Beef Curry out of your screen :P Glad that you contacted me, Tamara, so I could find you. ;)

Nita Eats  – “Savoring life bite by bite.” Like me, Nita sounds to be a sheltered child. :D I have never tried exploring food that much unless my Mom tells me so. Nita is currently living in France. On her blog, she shares her kitchen and culinary adventures. She has started her blog back in 2010 and has shared so many amazing recipes. These Chouquettes are just one of them. Check the rest of her recipes on her blog and you’ll find more. ;)

Ben’s Kitchen – Just before I went MIA, I have been following Ben on Instagram and I really admire his passion for baking and cooking. It was hard for me to believe that a 16-year old teenage boy could have so much passion in cooking and baking. (Well, don’t blame me. I really didn’t know.) Anyway, Ben’s not only excellent in cooking and baking, but also, his photos are amazing, too. :D To share you some of his love for cooking, check this Warm Chocolate Cake and Spiced Orange Pie.

HealthiTeens – “I know how hard it is to manage a healthy lifestyle whilst working hard at school/work everyday and the expenses of fresh, healthy foods. SO, I wanted to make a blog to share some easy and unbelievably good food that will make you feel great and should not take too long. (However, once in a while I may throw in a few treats.)” Haha! I love the last line, Maya. As I always say: “Healthy does not have to be boring.” Maya has many awesome treats for everyone that’s healthy and still tastes delicious. One of my favorites – 100% Gluten Free Carrot Cake.Continue the good job, Maya! :)

I hope you have a safe and drooli-cious week. ;)


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Pumpkin Polenta by Chef Mimi @ Chef Mimi Blog (a guest post)

Hello, Ladies and Gents… Bubbly and funny Friends… I missed you! <3

Thankfully, I am back! I think I was gone for too long that I need to spend another one whole month to catch up. How are things going at the blogging world and here at FF? Ohhh! How I missed the FF crowd – the people, the gossip (ooppss) and the FOOOOOD!!! Made new friends? And speaking of friends… I brought you one. She’s Chef Mimi. I was hooked when I knew that Chef Mimi shares a lot of pasta dishes. Gosh! I love pasta. I mean, who doesn’t? Other than that, she shares so many wonderful dishes from around the world.

Anyway, it’s so sad to say that I am not staying for long… so I bring you Chef Mimi.

Over the years I’ve been asked quite frequently about the difference between polenta and grits.  But they are the same thing – essentially, cornmeal.  Polenta is the Italian name for the dish, and grits are well known in the states as a Southern staple.  They are both a savory porridge of sorts, made with ground corn.  The only thing that is different is the grind of the cornmeal.  There are finer grinds and coarser ones. 

The reason I love polenta (and grits) is that I can do wonderful things with it depending on my mood and the season. For example, with fall approaching, I’ve begun stocking up on one of my favorite canned ingredient – pumpkin puree. I add pumpkin to soups, stews, pastas, meat loaves, risottos, and today, polenta. Pumpkin not only complements the cornmeal flavor, but it creates a beautiful orange color as well. It just screams autumn!


When you go to cook your cornmeal as polenta, you need to read the package directions. Because polenta comes in various grinds, the cooking times vary. Just as with purchased pasta, read the directions. Also keep in mind that cornmeal nearly triples in volume when it cooks, so unless you’re cooking for an army, don’t be tempted to use more than 1 cup of polenta, which is perfect for 4-5 servings.  Here’s what I did.


  • Servings: 4-5
  • Difficulty: easy
  • Print


2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
3 cups chicken broth
1/2 can pumpkin puree
1 teaspoon salt
1 cup medium-grind cornmeal


In a large pot, heat the butter and oil over medium-heat until the butter just browns. Add the onion and stir, lower the heat to medium low. Sauté the onion for about 3-4 minutes.


Add the garlic and cook for just about 30 seconds, then stir in the broth, pumpkin, and salt.




Turn up the heat and bring the mixture to a boil. Using a whisk, slowly pour in the cornmeal. Lower the heat and simmer the polenta, whisking occasionally, until all of the liquid is incorporated.


If it gets too thick, add a little more liquid. This process should only take about 8-10 minutes unless you’re using a coarser cornmeal.


Serve with grated cheese, if desired, such as Parmesan, or, in my case, Monterey Jack!


If you want your polenta a little more decadent, substitute some heavy cream or even goat’s milk for some of the broth.

Just think of the ways you can make polenta! Add pesto, sun-dried tomatoes, mushrooms, both fresh and dried, ancho chile paste, achiote oil – you name it!

Note: Just like oatmeal, polenta will keep thickening with time. If you need to refrigerate any leftover polenta, make it really soupy before you store it. Only then will you have a chance of not discovering a cornmeal frisbee in your frig the next day!

Thank you for that wonderful treat, Chef Mimi.

Blogging buddies, let’s all welcome Chef Mimi… and dig in. :P For more of Chef Mimi, please hop on to Chef Mimi Blog.


Thank you to the ever kind, Angie, and to our co-hosts.

Happy FF#37!

(New to Fiesta? Click the image below for the guidelines.)


Enjoy the weekend and enjoy the party!!


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PS: Guest bloggers kept on emailing me even after the deadline, and Chef Mimi is one of them. I still have few treats from the remaining guest bloggers… so watch out, foodies. :D

CHICKEN THORAN by Nimmi @ Adorable Life (a guest post)

When I was making a draft for the announcement of the guest post, I’d like to mention that one of the requirements was a dish from your home country. But I don’t know why I changed my mind – maybe in order not to limit your choices.

 When Nimmi told me that she wanted to bring a dish from Kerala, I gladly said that would be great.

 Nimmi blogs from Adorable Life. She’s such a sweetheart and she always welcomes you with a smile and warm messages. We met each other during FF. (So thankful of Angie for the FF.) Aside from being passionate about food, she’s also crafty and loves to travel. (Could you take me with you some other time, Nimmi?) :D

Okay, I will stop talking now as Nimmi will start feeding you with her delicious treats –

“Chicken Thoran”/ stir fried chicken with coconut & Potato:

This is my first guest post!! And i am so glad to post my first one in my dear Jhuls’ yummy blog-THE NOT SO CREATIVE COOK..!! :) I am pretty sure that Jhuls would be a dear friend of every single person she have ever met..she’s that sweet and awesome person with a very good humour factor in herself..

 All of us love reading her posts, comments and yummy recipes along with drooling pictures..

❤❤ you Jhuls❤!!

Now lets get to the recipe…

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Chicken Thoran is a typical Kerala cuisine which is really easy to prepare.. At the same time really yummy too.. The combination of chicken & potato is enriched with the coconut mixture..

Here’s the recipe:


Chicken-500 gm( mostly boneless )

Potato-3( chopped )

Coconut-1/2 cup

Green chilly-3

Mustard seeds-1/2 teaspoon

Cumin seeds-1/2 teaspoon

Onion-1 ( chopped )

Red chilly-2( cut to half )

Coconut oil-2 spoon

Turmeric powder-1/2 teaspoon each for cooking chicken & for thoran

Red chilly powder-1/2 teaspoon each

Coriander powder-1 teaspoon

Pepper powder-1/2 teaspoon

How to make:

1)first of let’s boil chicken in a bowl of water along with red chilly powder,coriander powder,turmeric powder and salt..


2)when the chicken is done, take it out from boiled water and add the potatoes to the same boiling water..and cook it till soft..

3)now separate cooked potatoes from this water and save the left water for further use..

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4)now gently grind the chicken flesh without bones to a minced form( don’t over do it!! I used stone spice grinder to prevent this problem)

5)then coarsely grind coconut,cumin seeds and green chillies to thick mixture.

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6)now heat a wok, add oil and splutter mustard seeds & red chillies..later add onion and saute well..

7)to this add the grinded coconut mixture and saute well for another couple of mins..

8)now add masala powders and mix well..

9)now add the minced chicken and give a nice stir..cook it for some time..

10)now pour some chicken stock and cook well.. Add the potatoes to this and mix well..

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11)the water content should be evaporated completely..!! Cook till you get a nice thick consistency..add more masala powders if needed..

12)add li’l more oil also if needed for mote taste and off the flame!!

Chicken thoran/ Stir Fried Chicken with Coconut & Potato is done!! :D

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It would go well with rice/ chapathi or any kind of bread..

I hope you all would love this yummy Kerala Dish..

Njoy folks!! ;)

That was mouth-watering, Nimmi. I am sure our friends from the blogging world want to get this off the screen and put this on their tables. :D Thank you so much, Nimmi. <3

I don’t know how come I’ve missed this Mac-Bread Salad With Feta & Garlic, Italian Salad Dressing :| That looks so yummy!

Check the rest of her Kerala dishes and other on her blog. ;) Enjoy this, friends!

(This is my last guest post for September. I’d be back for more guest post for October.)



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“JOY” by Jodi @ Life in Between (a guest post)

Aside from cooking and baking, I also love other things – sewing, crafting/DIYs and cross stitch. Um, those are before the busy days – long moons ago. :D But I have to confess that I can’t create my own style, which makes me so uncreative.

I feel so amazed by the people who could create such beauty; that’s why I got hooked with Jodi’s cards. Just check one of the cards… AH-MAH-ZING!!

I was surprised when Jodi emailed me, telling me that she’d love to do a guest post for me. She asked me what do I want and I was not shy to say that DIY would be great. She loves cooking and baking as well, so her blog is really wonderful to visit.

So for today’s FF, I want you to meet a new friend with such great talents.

Friends, I bring you Jodi –

Hi All -

My name is Jodi McKinney.  I am a relatively new blogger who blogs at lifeinbetween.me.  I have come to “know” Jhuls through the wonderful recipes and posts she writes at TheNotSoCreativeCook. 

I don’t know a lot about Jhuls, but I do know:

  1. She is a more creative cook than her blog title gives her credit for :)
  2. She was one of the first bloggers that made me feel welcomed into the blogging world, and is a continuous source of encouragement and kindness
  3. When she wrote a post in early August that she was needing to take time off from her blog in September and asked for volunteer guest posts, I knew I wanted to help.

I know this blog is typically filled with great recipes (and I do love to cook and bake and share recipes), but Jhuls asked if I would share a “DIY” post, as that is another passion of mine.

So for my guest post, I want to share a card I made.  This card is dedicated to Jhuls, because though I do not know the reason for her need to be off for a month, I want her to know the joy she brings to her readers and wish her continued joy in her life.

best of butterflies

The card I am sharing was an early card in my stamping/card-making hobby days, but is still one of my all-time favorites, and one I still have saved and have not sent to anyone yet.  I think I love it more because my son, Nick, who is one of my best critics, told me it is one of his favorites.  :)

For the card, I used a patterned embossing folder to create the pattern on the orange card stock as well as the embossed part of the top white layer.  I then stamped the butterflies with black ink, colored them in using markers and a water brush to create a watercolor look.  I then used some glitter glue to embellish, cut them out, and used dimensional foam pieces to adhere them to the card and raise them up a bit from the card stock.  I then stamped the “JOY” sentiment and added some rhinestone jewels to add a pop of embellishment.

butterfly joy 1

In this day and age of computers, tablets, smart phones, and all the other various technology we love and use to communicate with quickly and instantly, there is a real joy in receiving a handwritten (and even more so in a handmade) card or letter that someone had to take the time to write/make, address, and place postage on (or hand deliver) that can be kept and cherished and show the recipient how much they mean to the sender.

I hope Jhuls, as well as all of her blog readers, feels the “Joy” I hope to convey through this handmade card.   

butterfly joy 2

Take good care, Jhuls, and we will all look forward to welcoming you back in October.

Cheers & Hugs,



You are right, Jodi. There is a joy in receiving actual card – it means a lot to the receiver. It is made with love.

Thank you so much for making this and I must say that your message really made my day. <3 I hope to return the favor to you.

Thank you to the ever kind, Angie, and to our co-hosts.

Happy FF#34!

(New to Fiesta? Click the image below for the guidelines.)


Enjoy the weekend and enjoy the party!!


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Messy kitchen? Don’t worry, this next guest blogger with make it easier… errr, messier. :D

 Lori and I got along when we talked about being messy in the kitchen. :D I love Lori’s sense of humor and her being so helpful. Or let me just say – I love anything about Lori. She’s such a sweet gal, kind and ready to lend a helping hand. What more would you expect from Lori?

Hmm, I know when you here of Lori’s name, the first things that would come to your mind are no-refine sugars and low glycemic food. But isn’t it amazing when she can turn naughty foods into healthy ones? Well, let’s see what Lori is bringing today –


It is no secret around these parts that I enjoy Jhuls greatly! She is giving, thoughtful, spunky, caring, and oh so funny!! <3

 That is why when she asked for guest posters, there was no way I was going to say no….even with being busy unpacking, painting, cleaning, etc. When she thoughtfully said, ” I know you are too busy, you don’t have to push yourself. ” My quick response was, “No, I WANT to do it my friend! I WILL do it! ;-) <3 Please count me in!”

 So, here I am Jhuls! I am so grateful for your friendship and am honored and delighted to get to do this for you! 

 What did I bring you? Well, something sweet of course! :-)


I loved these mini tarts! The delicious tastes of almond, cream cheese, and blackberries all mingled together!


Almond Shortcake Mini Tarts with Vanilla Almond Cream Cheese and Blackberries

*Created by Lori @ Creating Beauty in the Kitchen

(Low-glycemic, gluten free, no refined sugars.)



  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup honey + 1/2 cup honey for cream cheese topping
  • 2 tsp pure vanilla extract + 1 tsp for topping
  • 1 tsp pure almond extract + 1 tsp for topping
  • 1/2 cup grapeseed oil
  • 1 package cream cheese
  • Blackberries


  • Preheat oven to 325 degrees.
  • Combine all the dry ingredients in one bowl, and the wet in another. after they are mixed, combine them together and stir.
  • Pour the batter into the mini tart pan….3/4 of the way full.
  • Let cook for 18-20 minutes.
  • Wash blackberries and set aside.
  • While tarts are cooking, prepare the cream cheese topping by mixing the cream cheese, 1 tsp vanilla extract, 1 tsp almond extract, and 1/2 cup honey. Use a mixer to combine thoroughly.
  • When the tarts have finished cooking and have cooled a bit, layer the cream cheese topping onto them, then add some fresh blackberries.


Big hugs Jhuls! <3 What a joy to do this for you and your readers! Hope you love these as much as I did! :-)

My Signature2

Wow! Lori! Did I tell you that your photos are amazing? As well as your tarts? :D How’d you do turning bad guys into good ones? That’s what you call a real talent. I also love Lori’s decoupaging talent. Just check this new post. Lori, what talents are you still hiding from us?

Please check out Lori’s blog if you haven’t. Enjoy this treat and have a lovely day! ;)

Thanks a bunch, Lori. <3



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CHILLI POPPERS by SKD @ Aromas and Flavours (a guest post)

I love spicy foods. Do you? Sometimes, I get stomach problem when I eat too much of spicy something. How about you? If I get stomach problem when I eat something spicy, I always tell myself ‘Next time, I will not eat too much of this.’ or ‘I will not put too much chilli on this.’ But promises are made to be broken. :D

Oh my, even if you made a promise to yourself and you trust yourself that much that you will keep your promise, I tell you – you will never let these Chilli Poppers go. There’s no harm in breaking your promises when it comes to food. Well, take it from thenotsocreativecook who always promises herself to eat moderately. You know I can’t keep that promise. :P

What can you say, SKD? :D

SKD is blogging from Aromas and Flavours.   When you go to her blog, you will smell those yummy foods she shares. SKD is also a sweet and thoughtful blogging buddy who never forgets to put a smile on your face. And this, Lemon Honey Glazed Chicken with Roasted Baby Potatoes , Quinoa and Corn on the Cob, my friends, are just one of the recipes that takes my breath away.

Oh, wait! This is a guest post, right? So, why am I still talking?

SKD, the floor is yours!

 Chilli Poppers

When one of the most creative cooks of the blogosphere asks for volunteers to do a guest blog for her, you are a mixed bag of feelings. Excitement, happiness, hesitation, acceptance and confusion follow in quick succession. Jhuls is one gem of a person, a beautiful blogger and an expert in cooking. To step into her domain and stay put on one of her pages, (until she has had enough of you and decides to put you into trash  ;)  ) you really have to match up to her standards. But it is not every day you get this opportunity, so I decided to grab this offer with both hands and ladles and forks and spoons :D


This is my first ever guest post and this is for You, my dear Jhuls <3

After much thinking,( because there isn’t  a thing which this Gourmet queen hasn’t  churned up yet ) I set my mind to making  Chilli Poppers.  This is a beautiful snack which can be served as a Hors d’oeuvre at a party or a tasty appetizer at home. It is crisp on the outside with warm and juicy cheese bursting with flavors in your mouth with every bite. I used the Anaheim peppers because of their mildness. You can use Jalapenos as well, but make sure you remove all the seeds.

What you need :

  • 10-12 Anaheim peppers/ Jalapenos

For the filling:

  • ½ a cup of Cream Cheese
  • ½ a cup of mayonnaise
  • Salt
  • 1 tsp. Red Chilli flakes ( optional )
  • 1 tsp. Dried Oregano

For the batter:

  • 4 tbsp. All-purpose flour/ plain flour
  • 3 tbsp. Cornflour
  • 2 tbsp. Rice flour
  • Little salt
  • Ice cold water

For the coating:

  • 1 cup bread crumbs

 How to get going:

  1. Wash and dry the peppers. Make a long slit through the middle but make sure you don’t slit up the tip.IMG_20140704_131629
  2. Deseed carefully.IMG_20140704_131702
  3. Mix all the ingredients for the filling and put it in a piping bag. IMG_20140704_131637
  4. Pipe in the filling carefully into each pepper.
  5. When all are done, keep them in the refrigerator for at least half an hour to chill.
  6. Make a thick batter with ice cold water.
  7. Dip each pepper into this batter.
  8. Roll in the bread crumbs.IMG_20140704_165819
  9. Deep fry or bake.( I prefer frying it)
  10. Serve hot.


Thank you Jhuls for having me on. Hope I keep your readers entertained till you are back. :)

Whoa! Are those rockets? I think those Chilli Poppers will take you outer space in seconds. Err, when you forget to deseed them. :P

Thank you for this wonderful post, SKD. You are the gourmet queen. ;) I really appreciate all the efforts. <3 How do I return back the favor? :D Okay, I would share these poppers to you. :D

My time is up for now. I will be back again with another guest blogger. The next one is one of the bubbliest and I think her middle name is spelled MESS. :D



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VIENNESE WHIRLS by Michelle @ Giraffes Can Bake (a guest post)

Get your eyes ready as this next guest blogger will make you drool over with her gorgeous looking and yummy treat for today. Ooppps! Not only for today, but she has also brought many droo-licious sweets. She is a sweet giraffe… err, person who loves to bake. Like her sweetness, she bakes lots of sweets. :D

I will not let you wait longer; I bring you Michelle @ Giraffes Can Bake -

When Jhuls said she needed volunteers to write guest posts for her, I jumped at the chance! Jhuls is such a sweet, lovely blogger and I am more than happy to help her out wherever I can, but my motivations are also a little selfish I must admit! I’m a big fan of her blog so it really is an honour for me to be able to guest post, I feel a little starstruck to be honest! I just hope my offering is up to her usual standards.

2014-08-19 15.44.55I am bringing some of my favourites to sweeten up you lovely readers of Jhuls, Viennese Whirls. These are made up very soft and buttery shortbread, buttercream and jam. Despite their name, they are a British treat, they don’t have much at all to do with Austria! Ever since I can remember, Viennese Whirls have been a favourite of mine, the super buttery shortbread just melts in your mouth, and the buttercream and jam make it the perfect tea time treat. I’ve stuffed myself with many store bought versions of these but nothing beats the homemade ones! There are another version of Vienesse Whirls that are just the shortbread and then they’re dipped in chocolate, but these ones are far superior in my opinion.

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I’m so happy to share this Vienesse whirl recipe with you all because not only does it produce some of the best cookies you will ever eat, but it’s so simple to make – the hardest part is piping the dough (it takes a bit of muscle and patience!). The shortbread is extremely short – and by that I mean there are equal amounts of butter and flour, so definitely not one for the diet! There is very little sugar too, all the flavour really does come from the butter so you want to make sure you use the best quality butter you can. I use Danish butter because it has a higher fat content and I like it’s slightly tangier flavour, but if you’re not in Europe it’s not worth paying the import costs – regular butter will be just as good!

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You can use any flavour jam you like on these, I normally pick raspberry as it’s my favourite for these treats. You can also flavour your buttercream with anything you like to suit your tastes, but personally I think vanilla buttercream is the best option – that way the butteryness (totally a word!) of the shortbread can really shine through! Have I mentioned yet how buttery this shortbread is?!
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Viennese Whirls
Makes: 10-12


For the shortbread:

  • 250g very, very soft unsalted butter (but not melted)
  • 50g icing sugar
  • 250g plain flour
  • 50g corn flour
  • ½ tsp vanilla extract

For the filling:

  • 100g unsalted butter
  • 200g icing sugar (plus extra for dusting)
  • ½ tsp vanilla extract
  • Raspberry Jam


Preheat the oven to 190C/375F/Gas 5 and line cookie sheets with parchment paper

Put all the shortbread ingredients in a bowl and beat with a wooden spoon until it all comes together and forms a soft dough

Spoon the dough into a piping bag fitted with a large star nozzle.

Pipe the dough on the cookie sheets into rosettes, about 2.5” in size. The dough is very soft but it will still be hard to pipe. I tend to put all the dough in the piping bag, but then only push a small amount down to the nozzle at a time to pipe, it makes it easier to manage.
Bake for 10 minutes or until they are a light golden colour and firm to touch. Leave to cool completely on a wire rack. Be careful, they will very delicate.

Beat together the butter, icing sugar and vanilla until it has all come together and beat for a few more minutes so it is light and fluffy. Spoon the buttercream into a piping bag with a star nozzle attached.

Spread jam on the flat under side of one cookie (about a tsp of jam, but use your judgement on how much jam you want) and pipe buttercream in a rosette on the flat side of another cookie. Sandwich the two cookies together, being very gentle as they are very delicate. Repeat with the remaining cookies.

Dust cookies with icing sugar and serve. Will keep in an airtight container for 3-5 days.

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Standards? What are standards, Michelle? :D This guest post and everything here is amazing!! <3

Michelle is sweet – she never fails to leave me sweet messages. Now, aren’t you convince that her sweets are as sweet as Michelle:D Um, don’t tell me you missed these Ferrero Rocher Cupcakes. I did not. In fact, I took more than my share and I tell you, Michelle always saves something for me. :P

Thank you so much and I am honored to have to here today, Michelle. I am so blessed to have you as my blogging buddy. <3 I know everyone enjoyed these. Right, folks? :D

I’ll be back after a few days with the next guest blogger. Clue? No, clues! :P


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APPLE HONEY & NUTS GALETTE by Sonal @ Simply Vegetarian 777 (a guest post)

Get your veggies out, let’s sit down for a while and we will have our veggie lessons from Sonal.

Oh, wait? Sonal isn’t bringing veggies today?

She’s bringing what?

Oh, Apples. Okay… fruits! Is she bringing them in a basket disguising to be an old lady thinking she would convince the Princess to eat them?

Hmm, not only apples? Then what? Apple Honey & Nuts Galette? Whoa! That’s sounds something new to the Princess… I am sure she would love that.

So c’mon, Sonal. Bring it on -

Apple Honey & Nuts Galette


Jhuls had posted a week ago about bloggers pitching in for Guest post on her blog. I pounced at it. I mean it’s Jhuls, for God’s sake. I don’t have to think twice to say yes to her. She blogs from The Not So Creative Cook. You may think “not creative”, hmmmm but heck she is super creative.

I just adore Jhuls for her fun in the moment and spunky nature. Always a game and a friend’s friend. So much energy? How Jhuls how? You can match my almost 4 year old at the energy and fun level. Loads of love dear girl. Her Tricky Tuesdays and commitment to Introducing New Bloggers is really commendable. Just so inspiring. Yay :).


I wanted to bring a dessert to her for the Guest Post. So, today I bring Apple, Honey and Nuts Galette ! A crispy pie crust engulfing some fresh and crisp gala apples, a good drizzle of honey, cinnamon, a dust of sugar and a generous sprinkle of nuts like almonds and pistachios and baked…boom…a gorgeous galette is ready and that too without any eggs in it :). I know Jhuls love eggs but this is eggfree!


This is how we do it!

Yields : 6 inch squarish Galette

Kitchen Equipments Required : bowl, parchment or butter paper, baking sheet, rolling pin, chopping board, knife, oven, plastic cling wrap.


Dough :

  • All purpose flour : 3/4 cup
  • Butter, cold : 4 tbsp, cut into small cubes.
  • Water : 2-3 tbsp, cold
  • Sugar : 1&1/2 tbsp
  • Vinegar : 1/2 tsp. vinegar actually prevents any gluten formation and keep the pie crust flaky and crisp.

 Filling :

  • Apples, sweet and firm rather crisp : 2 small, washed, peeled, cored and sliced very thin.
  • Cinnamon : 1&1/2 tsp
  • Sugar : 2 tsp
  • Honey : good amount to drizzle
  • Almonds, pistachios, walnuts : 2 to 3 tbsp. You can pick any one or mix the nuts.


Method : 

Refer to the pictogram towards the end for more clear idea.

Making the dough: 

  1. Take a bowl. Add flour to it. Add cold butter cubes.
  2. Rub the butter in the flour with tip of your fingers. Do not over rub. We don’t want to melt the butter. You may use fork or pastry cutter instead.
  3. Now add cold water, 1 tbsp at a time. Bring the dough together, just gather. We don’t want to knead the dough.
  4. Once the dough is all gathered, wrap it up in the plastic cling wrap tightly and refrigerate it towards the end of the refrigerator for 2-3 hrs.

Rolling, Filling and Baking :

1) Preheat the oven at 425*F.

2) Cut a big sheet of parchment or butter paper.

3) Unwrap the refrigerated dough in the middle of the parchment paper.

4) Roll it out gently on top of the parchment paper into an approximate 7-8 inches square. Roll it into 1/8th to 1/4th inch of thickness. Now this is going to be a slipping dance but it’s worth it since there is no breaking and transferring the galette later on. You can place the butter paper with filled galette as is to bake.

5) Now score the galette lightly with a knife to carve a smooth square. Check picture no. 2 in the pictogram.

6) Drizzle the rolled out pastry sheet, generously with honey. Refer picture no. 3.

7) Now arrange the thin slices of apple, overlapping a little covering the inside of the scored area. Drizzle the top with honey again. Sprinkle with cinnamon powder, sugar, and then nuts. Refer to picture no. 4 & 5.

8) Now fold the edges of the pastry sheet on top of the nuts and toppings, pressing a bit for it to stick. Refer picture no. 6.

9) Now lift the parchment paper with folded galette and transfer it I the baking sheet. Bake the whole thing at 425*F for 25 odd minutes till the folded sides of the pastry turn golden. You may use broiler towards the end for a minute or less for that nice red tone.

image10) Cool for 5-10 minutes and slice with pizza cutter. Serve warm. Just yummy and so much flavor and textures in the same bite.


Now, the Princess is full. And you should know that the Princess is selfish so she didn’t share this to the dwarfs. :P

Thank you for doing this, Sonal. And I am very much happy that you are one of my guest as well as one of my amazing blogging buddies. <3 Thank you for the sweet and wonderful words about me. :D

For more of Sonal, please check her at Simply Vegetarian 777 (if you haven’t).

I hope you enjoy this; I know Sonal would love to make another batch for everyone. :D



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