Category: Continental

Honey & Butterscotch Ice Cream (Eggless)

I love making ice creams at home! It’s such a lot of fun!! The texture amazes me every time when I scoop out some ice cream!! ๐Ÿ˜๐Ÿ‘Œ Creamy and so smooth…it’s a delight!ย 

Have a a look at my quick & easy recipes for No Churn Orange Ice Creamย & an absolutely winning 2 Ingredient Banana Ice Creamย ๐Ÿ˜

This ice cream just happened because my hubby simply loves honey with anything & everything, so while chomping on some store bought vanilla ice cream…he says “can you make an ice cream with honey?!” ๐Ÿ˜‹ I was amazed! I was like….absolutely! I can…it sounds delicious. I will definitely do that…in combination with Butterscotch! Hence, my Honey & Butterscotch Ice Cream ๐Ÿ‘Œโ˜บ๏ธ andย it obviously has to be eggless!

In the past, when I was experimenting with homemade ice creams, I had some help from here….you guys can have a look too. My recipe is adapted from it with some changes to suit our palate. You can say it’s pretty simplified…no fussing over churning at all!ย Just look at the texture…just like the ones you buy at your favourite ice cream parlour!

Butterscotch ice cream Easy homemade ice cream Recipe for delicious ice cream Honey & Butterscotch Ice cream No churn ice cream Eggless butterscotch ice cream

I always use basic ingredients for making ice creams…so it’s really a matter of 20-25 mins of prepping & just let the freezer do its job ๐Ÿ‘Œ๐Ÿ˜‰ it goes like this…

Yield: serves 4-5 persons

Equipment: a non stick pan, a whisk/ electric whisk, measuring cups/ spoons, a ladle, an airtight container to set the ice cream, a large mixing bowl.


110 ml milk (I have used Amul 3% milk, you can use skimmed milk or full fat milk)

200 ml chilled cream (I have used Amul fresh cream, NOT whipping cream)

1tbsp + 1 tsp cornflour (cornstarch)

7 tbsp honey

2 drops of butterscotch essence (can be replaced with vanilla essence)

4 tbsp crushed butterscotch chips (I have used store bought butterscotch chips. These can be replaced with chocolate chips/ nuts)


Heat the pan over low heat, add the milk and cornflour, keep whisking as it cooks on low heat and make a smooth and thick custard (the custard should coat the back of a spoon). It too me about 5 mins to make the custard. Cool this custard in the refrigerator. Once cooled in about 10 mins, pour the custard in the mixing bowl, add chilled cream & the honey to the custard and whisk well for 7-10mins to mix everything well (I used an electric whisk hence took just 4-5 mins to mix these well). We do not need stiff peaks, just whisk to add some air into the mixture. Next add the crushed butterscotch chips & butterscotch essence. Whisk again for a min only. Immediately pour the ice cream in the airtight container and freeze for 8-10 hours. That’s it! Thaw the ice cream at room temperature for a few mins before scooping, I added some butterscotch chips while serving โ˜บ๏ธ You can pour some honey too!! Delicious !๐Ÿจ๐Ÿฆ

Butterscotch ice cream Easy homemade ice cream Recipe for delicious ice cream Honey & Butterscotch Ice cream No churn ice cream Eggless butterscotch ice cream

Making an ice cream doesn’t get easier than this! My hubby went all ga-ga over the flavours! Since it has no sugar, it’s healthy too ๐Ÿ˜‰


Shreya โค๏ธ

Nutties Brownies (eggless)

Yes! Nutties… Cadbury’s Nutties ..the one in a bright red package…having these small chocolaty balls with a nutty filling to die for!! I don’t know how many of these little beauties I have gorged on as a kid ๐Ÿ‘Œ๐Ÿ‘Œโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธ goes to my mommy dearest who always stashed some for me in her secret hiding spots ๐Ÿ˜‹๐Ÿ˜‹ย 


To be honest… I haven’t had much of these in the past few years…couldn’t find them everywhere..,don’t really l know the reason as to why they weren’t available!! But last week..I was picking up grocery at the supermarket….and I nearly squealed in joy when I saw these kept in a rack near the check-out aisle!! I didn’t wait for a second to think and grabbed 7-8 packs…ya that many! ๐Ÿ˜‰๐Ÿ˜€…Who knew when would I get these again?! Got them home and had an entire pack straight away by myself…and later shared a couple with my hubby…he likes them too!


Now…I thought what more could be done with them other than just stuffing my face?! ๐Ÿ˜ maybe some desserts….brownies were the first to pop in my mind…and an hour later they were baking โ˜บ๏ธ ..they tasted so much more gooey…kind of morish… They were approved with two thumps up and a big smile! And obviously these brownies vanished in about 24 hours ๐Ÿ˜š the recipe goes like this …..

Yield: 14-16 brownies

Equipment: a large mixing bowl, a whisk, a microwave safe bowl /borosil bowl, a saucepan, a knife, cooling rack, a 8″ X 8″ baking tin, measuring cups/ spoons, parchment paper /butter paper to line the baking tin.


100 gms chopped cooking chocolate (I used Morde)

1/3 cup APF (Maida)

2 tsp baking powder

120 gms butter ( I used Amul)

1 cup + 2 tbsp castor sugar

1 tsp vanilla extract /essence

1/2 cup chopped walnut kernels

3/4 cup Cadbury’s Nutties roughly crushed and dusted with some APF


Preheat the oven to 180’C. Line the baking tin with the parchment paper. If you don’t have parchment paper, grease the tin with butter and dust it with some APF. Set aside.

In a mixing bowl, sift together APF and baking powder. Set this aside.

Melt the cooking chocolate and butter using a double boiler (heat a saucepan with some water and place a heat proof/ borosil bowl on the saucepan but the the bowl shouldn’t touch the water boiling in the saucepan. The chocolate and the butter will melt in about 7-8 mins approximately. Alternatively, you can melt the chocolate and butter in the microwave, pls set the timer according to the microwave voltage and melt them).

Let this melted chocolate and butter mixture to cool for 3-4 mins, beat in the sugar and vanilla extract/ essence into it. Add the sifted flour and baking pwd. Also add the walnuts and the crushed and dusted Nutties. FOLD everything gently. Pls don’t whisk or over-mix the batter at this stage. Pour the batter into the prepared tin and bake for 25-30 mins @ 180’C. Remove from the oven once done and place the tin the cooling rack for 15-20 mins before cutting into squares and serving ๐Ÿ˜€


These keep well in an airtight container for 3-4 days. Enjoy them warm ๐Ÿ˜„


Shreya ๐Ÿ’ž

Adapted from Sanjeev Kapoor’s cookbook Simple Home Baking

Peri-Peri Spiced Cheesy Potato Skins

I love everything cheesy….does that sound cheesy?! ๐Ÿ˜‰ but it’s true…I could add cheese to my ‘dal roti’ too…!!.and thinking back…I might have actually done that at some point in time! Mom would know better ๐Ÿ˜†๐Ÿ˜†


And my hubby happens to be my opposite when it comes to cheese…he does like it but follows a diet and cheats rarely ๐Ÿ˜ฑ๐Ÿ˜ฑ I mean really rarely! So whenever I make something loaded with cheese ..cream and butter..I end up eating most of it as he sticks to a bite or two…(no complains) …more for me! ๐Ÿ˜›๐Ÿ˜›๐Ÿ’ƒ


So coming to these beauties…I had been craving something cheesy for a couple of I decided to make a cheesy dish….full of butter, cream and loads and loads of cheese…but was doubtful if hubby dearest would ‘cheat’ …so texted him..asking the same..and to my complete and utter surprise…he wrote ‘I am in the mood for something cheesy too! Avoid a pizza..something new maybe ๐Ÿ˜’ I smiled to myself! I didn’t want pizza too. I already had something in my mind that I had been eyeing on Pinterest for a few weeks! But didn’t really follow any recipe…I never need one when it comes to CHEESE!!!


It took me all of 45 mins to get this on the table! Quick, delicious…every bite oozing with cheese, cream and melting butter! Not a dieters dream ๐Ÿ˜œ

Lets get to the recipe.

๏ธYield: serves 2

Equipment: baking tray, aluminium foil sheet, a cooling rack, measuring cups / spoons, a bowl.


2 nos large potatoes (par boiled, not peeled)

1/4 cup fresh cream ( I used Amul)

1 cup grated cheese (I used packaged shredded pizza cheese)

1/2 tbs garlic granules (use fresh garlic if granules are not available)

Sea Salt to taste (use regular salt, it tastes the same)

1 tbsp mixed Italian spice pwd

1 tbs peri-peri spice mix (store bought)

1/2 tbsp red chilli flakes

2 tsp bread crumbs

2 tsp butter

oil as needed

2-3 tbsp sour cream


Pre-heat the oven @ 200’C (turn on both the upper and lower rods for this). Line a baking tray with aluminium foil and grease it with some butter /oil.

Cut the 2 par-boiled potatoes in half very carefully keeping the skin intact, you will have 4 halves. Scoop out the potatoes but keep some flesh intact close to the skin for all 4 halves. Now, keep the scooped potatoes aside, and take a bowl, add the scooped potato flesh, cream, mix Italian spice pwd, peri-peri spice pwd, red chilli flakes, garlic granules, butter & salt to taste. Give it a good mix, it should be smooth and creamy. Now fill the potato skins with this mixture. Sprinkle some bread crumbs on top of each filled potato skin. Spread generous amount of grated cheese on top of the bread crumbs. Sprinkle some sea salt, red chilli flakes & mixed Italian spice pwd for extra flavour. Drizzle some oil over each filled and dressed potato skin. Keep them on the prepared baking tray a little apart from each other. Bake them for 20 mins in the top most rack of your oven so that the filled skins get a good colour! ๐Ÿ˜Š

Once baked, keep them on the cooling rack for a few mins. Plate these, add a dollop of sour cream….sprinkle some red chilli flakes & Italian spice pwd! That’s it.. Enjoy these hot and gooey..melting right onto your plates!


Since I was serving them for dinner. I paired them with some fresh green salad and a glass of chilled orange juice! A complete meal in just 45 mins!


Shreya โค๏ธโค๏ธ

Crunchy Veg Tacos ๐Ÿ’“

Let’s go Tex-Mex today! It’s simply delicious…fresh..and irresistible! ๐Ÿ˜ Crunchy Tacos have to top my list when I’m at Taco Bell or Chiles. Vegetarian or Non – Vegetarian, they are all so good!ย 

I have made them at home a few times earlier..and they are a delight. Easy to do, fun to eat! I’m a happy soul. My hubby enjoys them too and says ‘they taste like the ones from Taco Bell’! That’s something!! ๐Ÿ˜˜๐Ÿ˜˜ I paired them with my Iced Green Tea Limeade and our tummies were full โ˜บ๏ธ Nom Nom!


These are veg..made with some boiled red kidney beans / Rajma…a few spices. And we are sorted! Let’s get going with the recipe ๐Ÿ‘Œ

Yield: 12 Tacos

Equipment: a wok, measuring cups / spoons, a mixing spoon, a baking tray


12 nos. ready to use Taco Shells

For the Bean filling:

1 1/2 cups boiled kidney bean / rajma (canned beans will work too)

2 nos tomatoes finely chopped

1 nos onion finely chopped

4 nos garlic flakes finely chopped

2 nos green chillies finely chopped

2 tbsp fresh coriander leaves chopped roughly

1 tsp taco seasoning / pasta spice mix will work too

2 tsp chilly flakes

2 tsp lemon juice

salt to taste

2 tbsp oil

For the Salsa:

1 nos onion roughly chopped

1 nos de seeded tomato cubed

1/2 tsp fresh coriander leaves chopped

For the Dressing:

1/2 cup sour cream (use hung curd if sour cream isn’t available)

1/2 grated cheddar cheese (processed Amul cheese can be used)

a few torn lettuce leaves

Method for the Bean filling:

Heat oil in the wok, add chopped garlic and green chillies. Sautรฉ for 2 mins. Next, tip in the chopped onions and cook until they turn translucent. Once that’s done, add chopped coriander leaves & tomatoes. Season with salt, taco seasoning & chilly flakes. Cook until the oil separates from the mix. Then add the boiled / canned kidney beans. Stir everything well and cook for about 4-5 mins. Turn off the flame. Add lemon juice and the filling is done.

For the Taco Shells:

Spread the shells carefully on the baking tray without any grease and heat them for 3-4 min ย @130’c. Once done, let them sit in the warm oven until every last detail is prepped for serving them. We have heated the shells just to make them crunchy.

For the Salsa:

Mix the cubed tomatoes, chopped onions & coriander leaves and set aside.

Assembling the Tacos:

Take a crunchy taco shell, spoon in some of the bean filling carefully…do not break the shells while filling them. Next add some sour cream over the beans filling, sprinkle some salsa and some torn lettuce leaves. And end it with some grated cheddar cheese! That’s it! Serve these immediately before they go soggy and moist!


Bring some excitement to your kitchen today….Go the Tex – Mex way ๐Ÿ˜‰


Shreya ๐Ÿ’•

Virgin Pomegranate Mojito | Pomegranate Mojito

Virgin Pomegranate Mojito | Pomegranate Mojito is a refreshing, delicious and easy to put together mocktail! This mocktail is loaded with fresh fruitiness from the pomegranate juice and the mint makes it so fresh. Perfect drink for the summers!ย 

Virgin Pomegranate Mojito | Pomegrante Mojito

Virgin Pomegranate Mojito | Pomegranate Mojitoย can be made at home with just a handful of ingredients!! I love mocktails that can come together within minutes with the very little hassle. Thisย Virgin Pomegranate Mojito | Pomegranate Mojitoย is everything that you need to beat the heat, it’s super refreshing! The fresh mint compliments the pomegranate juice so well along with the punch from the limes! The heady aroma of the mint does it for me, it refreshes me no matter what! Once the summers hit, I am constantly looking at ways to include mint in our diets and what better way than this?! Fresh mint tastes the best andย Virgin Pomegranate Mojito | Pomegranate Mojitoย has a whole lot of it ๐Ÿ™‚

Virgin Pomegranate Mojito | Pomegranate Mojito

Virgin Pomegranate Mojito | Pomegranate Mojitoย has my heart particularly because it is simply so pretty. That hue! I mean who would not like drinking a mocktail as pretty as this?! Pomegranate juice indeed has the most pretty color and the greens and the yellows along with it make it look so appealing. You can add this to your weekend barbeque meu or for a kid’s birthday party spread. it is versatile and so easy to put together! A handful of ingredients and about 15 minutes is all you need to put them together!

If you liked this recipe, you’ll love my Pineapple and Rose Cooler, Virgin Mango Mojito, Strawberry Iced Tea, Raw Mango Cooler (aam panna). These are alcohol free and taste absolutely amazing.

So let us make ourselves some mojitos!!

Muddle the mint leaves and lemon wedges in the mortar pestle (save some leaves n lemon slices for garnish).

Crush the ice cubes in the blender but make sure it still has some ice chips / rough chunks in it.

Choose the glasses you want to use for serving these mojitos.

Add some crushed ice, top it up with half the muddled mixture (serves 2 hence using half the quantity).

Add 2.5 tbsp. of sugar syrup in each glass, add 1/4 cup of the pomegranate juice and top it up with approx. 100ml Sprite.

Add the garnish and some more ice chips.. Served chilled!

Virgin Pomegranate Mojito | Pomegranate Mojito


Virgin Pomegranate Mojito | Pomegranate Mojito

A delicious, refreshing and alcohol free drink is perfect to beat the heat and comes together in minutes. 

Course Drinks
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 persons
Author Shreya Ashish Tiwari


  • 2 nos. lemon cut into wedges
  • 1/2 cup fresh mint leaves
  • 5 tbsp simple sugar syrup
  • 200 ml Sprite/ 7UP
  • 1 cup crushed ice
  • 1/2 cup pomegranate juice fresh/ canned


  1. Muddle the mint leaves and lemon wedges in the mortar pestle (save some leaves n lemon slices for garnish).

  2. Crush the ice cubes in the blender but make sure it still has some ice chips / rough chunks in it.

  3. Choose the glasses you want to use for serving these mojitos.

  4. Add some crushed ice, top it up with half the muddled mixture (serves 2 hence using half the quantity).

  5. Add 2.5 tbsp. of sugar syrup in each glass, add 1/4 cup of the pomegranate juice and top it up with approx. 100ml Sprite.

  6. Add the garnish and some more ice chips.. Served chilled!

Recipe Notes

You can always adjust the sweetness to your liking.

You can coat the rims of the serving glasses with some cayenne pepper or salt.ย 


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Virgin Pomegranate Mojito | Pomegranate Mojito

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