Smorgastrata – Swedish Savory Sandwich Cake

Smorgastrata is of Swedish origin meaning “sandwich cake”, it is filled with assorted ingredients and garnished creatively, and is definitely an interesting dish to present for parties and picnics.IMAG0424_1_1IMAG0428_1_1

Just to keep it simple, I chose cooked sliced chicken, eggs, cream cheese and mayonnaise. Begin by spreading the counter top with cling film which will later be used to cover up the prepared sandwich cake to refrigerate it. imag0403_1.jpg

To begin with, I sliced off the borders of the breads and glued four pieces together with Philly cream cheese. imag0404_1.jpg

Smother more cream cheese over the slices.


Sprinkle chopped herbs like spring onions on top of the cream cheese spread.

imag0406_1.jpg Top it off with sliced cooked chicken.


Cover it with the remaining bread pieces.


For second layering, separately chopped the egg whites and yolk and mixed in the mayonnaise before spreading it over the bread.




You can choose to make your own sauce, I used Thai chili sauce and mayonnaise. Layer this sauce on new layer of breads and over lap it over the egg mayo layers.




Cover it up with the overlapping clingfilm and refrigerate it to set the layers. Once set for couple of hours, take it out and garnish the top by spreading the rest of cream cheese, I used sliced salami with sliced veges to decorate.


Smorgastrata – Swedish sandwich cake


12 pieces white breads, crusts removed

Cooked and sliced chicken tikka pcs – 250gms

Boiled eggs – 6nos

Philadelphia Cream cheese – 1 or 2 tubs (200 gms or more)

Mayonnaise – 200ml

Thai Chili sauce – 100ml

Sliced veges, salami and herbs, shredded mozzarella cheese- for garnish


Spread cling film over the counter and start by layering four breads over it. Spoon cream cheese on the borders and over the bread pieces. Sprinkle chopped spring onions and layer sliced chicken tikka over it. Place another four pieces of bread slices to create the next layer. In another bowl, mix chopped boiled eggs with mayonnaise and spread this mixture over the bread layer. Next, make a paste of mayonnaise and Thai chili sauce and spread it over another four slices of bread which will be placed over facing the egg mayo layer. Finally cover the sandwich layers with the overlapping cling film and refrigerate it for couple of hours. Take it out once set and spread cream cheese on all sides and top. Garnish it and leave it in the fridge for additional hour before serving.






Croissants for Friday Morning

croissant Photo from Bint Abdul Wahid

Baked a small batch of lovely plain croissants today for breakfast:)

Wintermelon Smoothie

Healthy green smoothie for the whole family, juicing vegetables with fruits is a better alternative to cooking it and losing all the vitamins. I was surprised that Winter melon benefits include preventing migraines, strokes, best for heart, eye, digestive, kidney health and its loaded with vitamins. Adding pear and green apple to the smoothie sweetens the drink because winter melon itself is bland tasting. Wintermelon has a lot of water content, so I dont add extra water but if I find the smoothie is too sweet, I add a glass of water to balance the taste.


Wintermelon (Ashgourd) – 1 whole,peeled and quartered

Pear – 1 no, peeled and quartered

Green apple – 1 no, Peeled and quartered

Water – 1 glass (optional)


I use my juicer machine for this recipe and I run all the ingredients through the Juicer and its ready to drink!


Home Appliances Review: Preethi Blue Leaf vs Kenwood multione


Preethi Blue Leaf blender is excellent for Indian cooking especially for wet grinding, dry grinding and extracting coconut milk. I occasionally prepared wet ingredients for cake batter using the big jar but was careless in handling the blender jars and over time the jars got damaged, incidentally experimented mincing cold cut meats in the jars to prepare kebabs,thus damaging the blades,yes, I damaged two jars in one day.


So the next time we went shopping for a blender, I decided to look into food processors with extra attachments.We bought Kenwood multione Kitchen machine. The salesman was confident that a 1000w machine will generate better dosa batter than a 750w blender,so I looked no further and bought it right away.He was wrong. Definitely the Kenwood multione is a life saver when it comes to preparing dough for any recipe that calls for the use of flour. I can extract juice using Kenwood multione, citrus juicing, slicing,grating, meat grinding and any type of whipping, creaming etc is possible. But Preethi is still the best for dry and wet grinding. I have to dedicate a whole work surface for storing and using Kenwood Kitchen machine. But when everything is organized and proper workflow is achieved,then I would definitely recommend Kenwood multione for all kinds of cooking except dry,wet grinding and extracting coconut milk.

Fresh Banana – Cake Truffles

Ingredients needed for cake truffles:

Ripe banana – 1 no

Chocolate Cake – 10 medium pieces

Nutella – 1/2 cup, to coat the truffles

Heavy Cream – 1/4 cup



Mash the banana in a deep bowl and add crumbled chocolate cake to it. Form truffle balls and freeze it. Prepare the Nutella by heating it in the microwave for one minute and add cream to dilute it to get the right coating consistency. Dip the truffles in the chocolate sauce and freeze it again. These truffles are best eaten cold.


Hot/Iced Lemon Tea with Rooh Afza

I love coffee but I try to detox occasionally with plain lemon water right away although it can be very difficult. So I tried to discover ways I can start the detox in stages and Hot/Iced Lemon Tea with Rooh Afza is a brilliant recipe I could come up with. The rose syrup imparts a deep red color to the tea,increasing its palatability to the eyes. The tangy lemon flavor in this tea compliments the rose flavored Rooh Afza syrup.And its really easy to drink plain lemon water after having this tea for the first couple of days. Results are good, no coffee cravings or headaches.

Ingredients: (for one cup of tea)

Tea Bag – 1 no ( I prefer Lipton, can use caffeine-free teabag also)

Lemon – 1/2 no (or 1 whole lime)

Rooh Afza Syrup – 1 tsp

Sugar – 1 – 2 tsp

Ice cubes – (for iced tea)


Prepare the glass, add juice from one whole lime or 1/2 lemon juice , stir in the sugar and rooh afza syrup. Pour boiling water, add the tea bag and let it steep until strong flavor is released. Stir well and enjoy it piping hot.

You may alternatively leave this tea to cool down and add ice cubes to enjoy a nice glass of iced tea. Tastes great either ways.Garnish this red tea with mint leaves or sliced lemon.







Kayachar (kaichar) or Dalcha Recipe

Kayachar (kaichar) or Dalcha – Rawther recipe

Thanks to my sister in law (lubi) for sharing this wonderful recipe with me.
Kayachar is also known as Dalcha in Tamil Nadu and can be made into a thick or thin gravy, depending on how you want to enjoy it with the rawther biriyani. Popularly served in functions including marriages, it can be enjoyed with dosa and idlis too.
This recipe may mimic the humble sambhar, but it is a non-veg preparation and does not include the spice asafoetida.
Souring agents in this gravy are tomatoes and green mango. If green mango is not available, tamarind paste can be used instead.
Tuvar dal – 100 gms, soaked in water for one hour
Chana dal – 100 gms, soaked in water for one hour
Potato – 2 nos, cut into medium chunks
Brinjal – 2 nos medium, cut into medium chunks
Ash Gourd (Winter melon) – one half, cut into medium chunks
Drumsticks – 2 whole, cut into equal lengths
Ghee – 1tbls
Cooking Oil – 1 tblsp
Ginger Garlic Paste – 1tsp
Garlic – 4-5 nos
mustard seeds – 1tsp
fenugreek seeds – 1/2 tsp
Fennel seeds(Green large jeera)-1tsp
Cumin (Small Jeera) – 1tsp
Curry Leaves – 10 nos
Green chilly – 2 nos,slitted
Tomato – 2 small, sliced
Green Mango – 1/2 (or whole if small, may include seed for extra sourness)
Small Onion – 5-6 (optional), sliced or paste
Coriander Leaves – 1 bunch
mutton (‘kozhup’ pcs) – 3 or 4 medium pcs, preferred bones with a little fat and meat on it. You may increase the portions if needed
Turmeric Powder – 1tsp
Red chilli powder – 1.5 tblsp
Coriander Powder – 1tblsp
Water – 4 cups
In a small pressure cooker, add the drained dals, garlic and 2-3 stems of coriander leaves and a tsp of turmeric powder with two cups of water. Close and cook until one-two whistles are complete. Leave the pressure cooker to cool completely and open the lid after releasing any leftover steam. At this stage, you may decide to cook the potatoes, drumsticks and ashgourd separately in another pot of water (to evenly cook the veges and avoid overcooking it in the pressure cooker) or add the vegetables to cook with the dal in the pressure cooker for an additional one more whistle.
In another large bottomed pan, heat the oil and ghee and splutter mustard seeds, fenugreek seeds, large and small jeeras, curry leaves and ginger garlic paste and small onions(optional). Add the mutton pcs, sliced tomatoes, turmeric powder, red chilli powder and coriander powder.Add in the green chillies, brinjal chunks and season with salt. Add 2 cups of water and let the brinjals and mutton cook for sometime.Half way through, add sliced raw mango and rest of the cooked vegetables with dal. Finally add some chopped coriander and serve it hot with biriyani, dosa and idli.

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Chewy Chocolate Chunk Cookies


Husband got me some chocolates from Hersheys and Ghirardelli and I made these cookies last night, just followed the soft and chewy chocolate chip cookie recipe from martha stewart website.




Hot Chocolate – topped off with chocolate ice cream

IMAG0901Totally loved it. Got the recipe from Jamie Oliver’s Drinks Tube Ultimate Hot Chocolate recipe by Mike Cooper