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  • Waffles at Waffle's Up, Punjabi Bagh
  • Chocolate & butter cream Swiss roll
    Cakes and more cakes !!! Loveee them and especially in this Christmasy month..


    A soft chocolate sponge filled with delicious butter cream, rolled and sliced to be served..

    Chocolate & butter cream Swiss roll :

    For the sponge :

    Cake flour - 1/4 th cup
    Cornflour - 2 tbsp
    Cocoa powder - 2 tbsp
    Salt - 1/8 th tsp
    Sugar - 1/2 cup
    Eggs - 2
    Egg whites - 2
    Egg yolks - 3
    Vanilla extract - 1 tsp

    Butter cream frosting :

    Unsalted butter - 1/2 cup
    Icing sugar - 2 cups
    Vanilla extract - 2 tsp
    Cream - 2 tbsp
    Color (any colour) - I have used pink gel colour

    1. Sieve the flour, cocoa powder, Cornflour, salt together. Keep aside.
    2. Remove 1 tbsp out of the sugar and keep aside too.
    3. Whisk the eggs, yolks, sugar and vanilla extract together until it is pasty and falls back like ribbon.
    4. Add the flour mix in 2 parts into the egg mixture, fold it in.
    5. Now whisk the egg whites with the 1 tbsp of sugar, till it reaches firm peaks. Mix this into the flour mix.
    6. Pour this into a rectangular tin (43 cm × 30 cm) lined with butter paper.
    7. Bake this for 6-7 minutes in a preheated oven at 220 degree Celsius. Sprinkle icing sugar on the sponge after it is removed immediately.
    8. Invert it on another sheet of butter paper and remove the bottom lining. Roll the sponge cake along with the paper and cover it with a foil, leave it to cool.
    9. Now for the filling, whisk butter until soft, add the sugar and whisk until fluffy. Add the vanilla, cream and the colour. Give it a mix.
    10. Once the cake is cold, spread the icing on it and roll it. Chill and cut into pieces.
  • Baby Back Pork Ribs with Jack Daniels Tabasco Sauce
    Had these wonderful Baby Back Pork Ribs with Jack Daniels Tabasco Sauce at TGI Friday's. Wonderfully succulent and juicy Ribs cooked to perfection.
  • Chilly chicken & Schezwan noodles
    A spicy Chinese combo !!! I have always loved the spiciness in the Indo Chinese food, the heat..


    Crispy fried chicken in a delicious sauce with noodles cooked in a delicious home made Schezwan sauce.

    Schezwan sauce :



    Dry Red Kashmiri Chillis - 18-20
    Sesame Oil or any refined Oil - 3-4 tbsp
    Garlic Cloves, chopped - 10
    Ginger, chopped - 1/2 tbsp
    Soy Sauce - 1/2 tsp
    white vinegar - 1 tbsp
    Tablespoon tomato puree - 1.5 tbsp
    Salt to taste

    Procedure :
    1. Soak Chillis in hot water for 30 minutes and grind to paste. Grind fine or a little coarse according to prefernce.
    2 In a pan, heat the oil
    Now add garlic , ginger and saute for a minute.
    3. Now add tomato purée, soy sauce, vinegar, salt with the ground red chilli paste. 4
    4. Add little water and simmer it for 5 min , co cool till the oil separates.


    Onions (sliced) - 1
    Carrots (chopped) - 1/4 th cup
    Beans (chopped) - 1/4 th cup
    Bell peppers (chopped) - 4 tbsp
    Spring onion (chopped) - 2 tbsp
    Boiled noodles - 2 cups
    Schezwan sauce - 4 tbsp
    Sugar - 1 tsp
    Chopped garlic - 1 tsp
    Chopped green chillies (optional) - 1 tsp
    Chopped green chillies - 1/2 tsp
    Refined oil

    1. Heat a wok with some oil. Add chopped garlic, ginger and green chillies. Once they smell, add sliced onion.
    2. Saute for few minutes and then add the chopped vegetables.
    3. Cook for few minutes and then add the Schezwan sauce. Add salt and sugar.
    4. Stir and add the boiled Noodles, mix and serve.

    Chilly chicken :

    For the marination :

    Boneless chicken - 200 gm
    Garlic paste - 1 tsp
    Ginger paste - 1/2 tsp
    Egg whites - 1
    Cornflour - 2 tbsp
    Maida - 3 tbsp
    Soy sauce - 2 tsp
    Refined oil (for frying)

    For the tempering :

    Chopped garlic - 2 tsp
    Chopped green chillies (dipped in vinegar) - 2 tbsp
    Soy sauce - 1 tbsp
    Ajinamoto (optional) - 1/2 tsp
    Cornflour - 1 tbsp
    Refined oil

    1. Cut the chicken into pieces.
    2. Whisk the egg white, mix rest of the ingredients mentioned under "marination".
    3. Add the chicken pieces into the marinade and leave it for 30 minutes.
    4. Deep fry the marinated fish pieces in hot oil and keep aside.
    5. To make the tempering, heat little oil in a wok, add the chopped garlic followed by the chopped chillies.
    6. Once they smell, add Soy sauce, 1 tsp of the vinegar in which the chillies were dipped.
    7. Then add the salt and Ajinamoto. Add little water to avoid burning of the masala.
    8. Stir it while mix the cornflour in very little water. Pour the cornflour slurry into the wok.
    9. Once the sauce thickens, add the fried pieces of chicken and coat them well with the sauce. Serve.