Mushroom Masala Naan Pizza

This Mushroom Masala Naan Pizza is a complete Indian meal on a slice.

mushroom masala naan pizza full shot with yogurt raita backlit viewthe cupcake confession

Okay lovelies, so I’ll be going to my old college {can’t believe I spent 5 years in this college and won’t be seeing the campus anymore; PS: How did 5 years pass by so quickly? } Anywho, the point is, I’ll be getting my graduation marksheet on Monday, which means my convocation is just around the corner!

I’m so excited, more because I want to wear the black coat and the black graduation cap and then click LOADSSS of photos with my 2 bffs that made 3 years of my graduation a breeze and the most fun experience of my life! :D And more so because I will get to dress up!

I don’t really dress fancy every day, so yeah, that’s that! I am planning to buy something on these lines to wear for the convocation ceremony.

Do you like it??????? Please say yes! :D

mushroom masala naan pizza full shot backlit viewthe cupcake confession

I’m also on a carb loading fest this week! I literally CANNOT keep my hands off anything loaded with gluten!

I have also gained back every little gram of weight that I had lost, which means chubby whole body! Need to start cutting back … I’ve got a dress to wear! :D

mushroom masala naan pizza full shot three fourth viewthe cupcake confession

But then, my theory is:

Carbs > dress


#totallygoogledthegreaterthansymbol  #justtoconfirm


And let me tell you, once you make this mushroom masala naan pizza, you and I are going to be bingeing on this on an hourly basis and we are going to do that without any shame!

It’s partially healthy, if that’s any consolation.

mushroom masala naan pizza mushroom masala top view the cupcake confession


The topping is a delicious mushroom masala made from SCRATCH. I’ve used button mushrooms because that is all you get here. You do get the fancy oyster mushroom and the shitake but they are pricey!

I’m not spending my monthly allowance buying mushroom.

Hint Hint : I have a dress to save for ! ;)

But you can totally spend your savings on pricey mushroom if you want to indulge.

mushroom masala naan pizza collage mushrooms the cupcake confession

The dough..

OH MY GOD the dough!!!! It is outright delicious and you HAVE to make it! I wanted my vegetarian friends to make the most of this recipe so I used yogurt instead of egg and boy does that make a HUGE difference.

I also used ghee instead of butter since, you know, we were in full on Indian mode. You can always use melted butter but please please pretty please, if you can get your hands on Ghee, please use that!

Oh, and I also added some spices to the dough!

mushroom masala naan pizza full shot top viewthe cupcake confession

And for the main event, you don’t need no ketchup or tobacco to dunk your slice into, there is a from scratch yogurt raita that you spoon over the slices.

See, I told you, this recipe is partially {actually, more than just partially} healthy.

What you taste is the pillow-y soft naan bread {Trust me, if I could, I would totally sleep on this naan and then eat it – minimum wastage}, then you move onto the hot mushroom masala topping and may find some pleasant crunch as you bite into some random raw onion rings and then, my friends, is the creamy yogurt raita that takes this pizza to the next level.

mushroom masala naan pizza full shot with yogurt raita close upthe cupcake confession

You know, basically, this mushroom masala naan pizza is an entire Indian meal stuffed into a slice. It’s basically a slice of Indian heaven, if that even exists :D

There’s the naan, there’s a gravy and a raita! All that is missing is some pappadam.

No worries, you can totally bake or fry a couple of pappadams and break them into little shards and sprinkle them generously over the baked pizza. Don’t put it before baking because there is a pretty good chance that it will burn!

mushroom masala naan pizza full shot with yogurt raita close up part2 the cupcake confession


mushroom masala naan pizza full shot side viewthe cupcake confession


Mushroom Masala Naan Pizza

Yield: Makes 8 individual naan pizzas or 4 family size ones


    For the naan dough:
  1. 500 gms flour
  2. 1 tsp salt
  3. 1 tbsp + 2 tsp yeast
  4. 2 tbsp caster sugar
  5. 4 tbsp milk
  6. 7 tbsp yogurt at room temperature
  7. 2 tbsp + 1 tsp ghee / melted butter
  8. 1 tsp cumin powder
  9. ½ tsp pepper powder
  10. 1/4th cup water
  11. For the Mushroom Masala:
  12. 200 gms button mushrooms sliced
  13. 2 tbsp vegetable oil
  14. 6 medium sized cloves of garlic
  15. 1 large green chilli
  16. 1 medium onion
  17. 4 medium sized dried red chillies
  18. 1 tsp coriander powder
  19. ½ cup tomato paste
  20. 1 medium sized capsicum diced
  21. 1 tsp cumin powder
  22. ¼th tsp garam masala
  23. ½ cup + 2 tsp water for making the chilli paste
  24. 2/3 cup water for the gravy.
  25. For the Yogurt Raita:
  26. 4 tbsp yogurt
  27. 1 medium sized cucumber chopped
  28. 1 medium sized clove of garlic
  29. ½ tsp cumin powder
  30. ½ tsp red chilli powder
  31. ½ tsp salt
  32. 1/4th wedge of lime juice
  33. A handful of coriander leaves finely chopped
  34. Serving Suggestions:
  35. Raw Onion rings
  36. Sprigs of coriander


  1. In a bowl, add the yeast and sugar and mix well.
  2. In a saucepan, heat the milk until it gets lukewarm. Test this by dipping your finger in the milk; it should be warm enough to not burn your finger.
  3. Pour it into the dried yeast, mix it well and let it sit for about 5-10 minutes for it to activate.
  4. In the meantime, sift the flour in a large metal bowl.
  5. Add the salt, cumin powder and pepper powder and mix well so that the spices and salt are evenly distributed throughout the flour.
  6. Add the activated yeast mix into the flour, the yogurt and the ghee and mix well.
  7. Add the water and form smooth, soft dough.
  8. Tip the dough onto a well floured surface and knead it for about 5 minutes until the dough gets nice and soft and stretchy.
  9. Make a ball of the dough and place it in a lightly floured metal bowl.
  10. Cover it with cling film or a damp tea towel and let it sit and prove in a dark, warm place for about an hour.
  11. In the meantime, make the Mushroom Masala.
  12. Soak the dried red chillies in hot water and let them sit for about 5-10 minutes till they rehydrate and are softened.
  13. Chop the garlic and the chillies and add to a saucepan with hot oil.
  14. Once they have been sautéed, add the onion and let it soften and then brown them. This will take about 10 minutes on a medium high heat.
  15. Take the red chillies, add the coriander powder, cumin powder and the tomato paste and blend it in the blender until a smooth paste forms. Add the water to the paste to make it smoother.
  16. Once the onions have browned, add the chill paste and let that cook for about 5 minutes. You can add 1/3rd of the 2/3rd cup of water first to avoid the chilli paste from burning.
  17. Once the chilli paste has cooked, add the garam masala and cook for about 1 minute.
  18. Add the capsicum and the mushrooms and the rest of the 1/3rd cup of water and cook for about 2-3 minutes until the gravy is bubbling.
  19. Take it off the heat and let it cool.
  20. Once cooled, you can place it in the refrigerator to chill.
  21. After an hour has passed, take the risen dough out of the metal bowl and gently knock back the air.
  22. Knead for a minute and divide the dough into portions.
  23. You can divide it into 4 portions to make 4 large naans of 10 inches in length each or you could make 8 divisions to make 8 individual naans of 6 inches in length each.
  24. Make balls from this dough and place it on a floured baking tray, cover with cling film or a damp tea towel and let it rise for another 30 minutes.
  25. In the meantime, you can make your raita.
  26. In a bowl, add the chopped/ minced garlic, cucumber and the spices and salt.
  27. Add the yogurt, squeeze the lime juice and mix well.
  28. Right at the end, add the chopped coriander and pop it into the fridge to chill.
  29. Preheat the oven to 240 degrees C.
  30. Take the balls of dough after 30 minutes, roll them lengthwise to make a rough oval/ rectangle shape.
  31. Slather the mushroom masala on the rolled dough. Add some onion rings and bake in the oven at 240 degrees C for about 12 minutes.
  32. When the naan pizza has been baked, top it with some raw onion rings and few sprigs of coriander scattered randomly and serve with the yogurt raita.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Peanut Butter Cupcakes with Nutella Srikhand Frosting

These Peanut Butter cupcakes with Nutella Srikhand Frosting are salty, sweet and tangy all at once, resulting in an explosion of flavors. 

peanut butter cupcakes with nutella srikhand frosting the cupcake confession

So, is it really weird that I have NEVER made peanut butter cupcakes?

Okay, don’t judge me!!!!

I have found myself drooling over lip smacking desserts that are loaded with peanut butter in the blogosphere lately and I knew it in my gut that I had to whip something up sooner rather than later.

peanut butter cupcakes with nutella srikhand frosting full view the cupcake confession

Then an idea hit me.

Like, out of nowhere.

Do you also go through some days when no matter how hard you will yourself to come up with something inventive and cool and your brain is like – I’m on a vacation, don’t disturb me?

And then when you’re least expecting it, something dawns upon you and all the little scattered ideas in your head piece together like a puzzle and everything just suddenly starts making sense?

peanut butter cupcakes with nutella srikhand frosting on the wooden board view the cupcake confession

That is exactly what happened here.

Lately, I’ve been craving Srikhand.

To those who don’t know what that is, it is basically an Indian dessert that has its origins in Gujarat but loved all over the country.

Where I live, we have several milk stalls set up in every location and you get all sorts of milk products – full fat milk, cow milk, skimmed milk, cream, yogurt, paneer and *drum rolls* srikhand!

Ramadan keeps me really busy all day and running to my nearest milk stall, which is about 6 minute walk from my place is also an impossible feat.

peanut butter cupcakes with nutella srikhand frosting back light the cupcake confession

Again, don’t judge me. That stall is not open all day; just a couple of hours early in the morning and then in the evening.

Now, I could buy from a supermarket but that stuff has too many additives and it is therefore, a big no no!

The last thing you want is grainy, preservative smelling srikhand!

So, I made my own! :D

peanut butter cupcakes with nutella srikhand frosting top view the cupcake confession

Nothing tastes better than homemade srikhand, you guys! Believe me!

And you are going to LOVE making this at home because it is SUPER EASY to make and requires only 2 ingredients!!!


peanut butter cupcakes with nutella srikhand frosting close up wooden board the cupcake confession

Yogurt that has been hung overnight to drain all the water and icing sugar is all you need to make dreamy creamy srikhand that you will eat by the spoonful and will be surprised at how quickly your friends and family will devour this treat.

To make it rich, traditionally you add nuts like pistachios and almonds and add a hint of cardamom, well because, milk based desserts reach new heights with this magical ingredient {read: cardamom powder}

peanut butter cupcakes with nutella srikhand frosting close up the cupcake confession

It is tangy, sweet, creamy and just so silky smooth, you will find yourself making a second batch right the next day!

Now, I wanted to do something with peanut butter and srikhand!


I did not make peanut butter srikhand, but I did make peanut butter cupcakes with a nutella srikhand frosting!

peanut butter cupcakes with nutella srikhand frosting cut half the cupcake confession


You have to make this!

The saltiness of the peanut butter matches perfectly with the nutty, chocolaty tang of the Nutella srikhand.

The cake itself is moist and super soft and springy and just one glance at the frosting and no one will be able to guess that it is Nutella srikhand and not buttercream.

peanut butter cupcakes with nutella srikhand frosting close up wooden board the cupcake confession


Peanut Butter Cupcakes with Nutella Srikhand Frosting

Yield: 10 medium sized cupcakes


    For the Cupcakes:
  1. 100 gms all purpose flour
  2. 100 gms butter
  3. 100 gms caster sugar
  4. 2 medium sized eggs
  5. 80 gms peanut butter
  6. ½ teaspoon vanilla extract
  7. 1 tsp baking powder
  8. 30 mls milk
  9. For the Nutella srikhand frosting:
  10. 950 gms yogurt
  11. 250 gms icing sugar
  12. 150 gms Nutella


    For the cupcake
  1. Preheat the oven to 170 degrees C.
  2. In a clean metal bowl, cream the butter and sugar until pale and fluffy; about 3 minutes on a medium speed.
  3. Add the eggs and beat well between each addition, about 30 seconds at medium speed.
  4. Beat the mixture well for about 2 minutes on medium speed.
  5. Add the peanut butter and vanilla extract and beat on low speed for 1 minute and on medium speed for 1 minute.
  6. Sift the all purpose flour and the baking powder together in the batter and fold the batter well.
  7. Add the milk and fold again, making sure you do not get a lot of air out of the mixture.
  8. Using 2 spoons scoop 2 tablespoons of batter in each cupcake case and bake in the preheated oven at 170 degrees C for about 18-20 minutes or until the cupcakes are springy to the touch and a skewer or knife inserted in the centre of the cupcake comes out clean.
  9. Take them out of the oven and let it cool completely, about 2-3 hours or even overnight is fine.
  10. For the frosting:
  11. Hang the yogurt in a muslin cloth or cheese cloth overnight to make sure the water from the yogurt drains away and all you are left with is a thick lump of yogurt. The final yield of the yogurt will come down drastically. 950 gms of yogurt gave me about 310 gms of hung yogurt.
  12. Add the icing sugar and nutella and mix well with a wooden spoin till the mix becomes smooth and creamy.
  13. Fill in the piping bag and pope swirls on the cooled cupcakes or use a spoon to frost the cupcakes.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Sticky Lamb Chops

These Sticky lamb chops are deliciously sweet, spicy and sticky. Perfect for a summer BBQ or when you crave something meaty and flavorful.

sticky lamb chops close shot three fourth the cupcake confession

Hello all you lovelies!!!!

I know I haven’t been around this past week and I promise I have a very good reason for it!

It’s RAMADAN!!!!!!

And it’s been pretty hectic around here!!!!!

I’ve been busy helping at home, getting all the groceries, cleaning the home and basically just doing a lot of Ramadan stuff!

Except fasting!!!!


Okay, I don’t fast all 30 days okay?

I just can’t!

sticky lamb chops full shot top the cupcake confession

I love food too much! I can survive without water but going hungry will transform me into an angry Godzilla that keeps sulking all the time!

You don’t want to see that because it’s really boring and annoying!

You want to see a happy, well-fed me that talks about happy things on the blog! :D

Don’t you?

Yessssss… I knew it! :*

sticky lamb chops close up eye view the cupcake confession

In other news, The Fault In Our Stars *FINALLY* released this Friday and I have already seen it twice! :D

Once with my school besties and then with my college besties!

Now my mum wants to watch it too!

Oh I wouldn’t want her to go alone for a movie now, would I? How boring it would be for her! :P

sticky lamb chops full shot three fourth the cupcake confession

So, yes, another round of TFIOS is on the cards for me!

I loved the movie, though I loved the book MORE, there was just something magical about seeing all the things that I’d imagined while reading the book and it was exactly how I’d visualized! Do I need to mention the fact that my eyes were red by the time the end credits rolled?

But then, that’s the thing about pain, right? It demands to be felt!

Now back to Ramadan!

sticky lamb chops full shot top2 the cupcake confession

There’s already so much going on at home, it’s really chaotic and noisy and just very LIVELY at the moment at home. It just doesn’t let me think; all the noise, I mean! :D

So, I wanted to make something easy and something that won’t take much of my time.

My fam is hardcore non-vegetarian! We don’t eat beef and pork is well, forbidden in our religion. So lamb is always the favourite at home.

So I thought I’ll make this sticky lamb chops for Iftaari {that’s when we break the fast by eating food and drinking water}

It’s easy, takes about 15 minutes to make the marinade that sits in the fridge overnight and then just a little searing and then some baking and it’s done!

sticky lamb chops close up the cupcake confession

Sticky lamb chops… sticky, spicy, delicious and meaty!

You have to try this!!! You just HAVE TO!

I served it with apple juice, because of course!

You can serve with beer and grill it on your bbq thingy too! I just don’t have that fancy stuff so i use my oven instead!

How was your weekend????? How did you spend it?

Sticky Lamb Chops


  1. 10 lamb chops
  2. 1 knob of ginger
  3. 6 cloves of garlic medium sized
  4. 1 large green chilli
  5. 2 red chillies medium sized
  6. 2 tbsp honey
  7. 2 tbsp red wine vinegar
  8. 2 tbsp chilli garlic vinegar
  9. ½ tsp salt
  10. Juice of 1 orange
  11. Zest of 1 orange
  12. ½ cup tomato paste
  13. 4 stalks green onions.
  14. ½ stick of cinnamon
  15. ½ tsp garam masala
  16. 2 tbsp oil for cooking the chops.


  1. In a bowl mix, all the ingredients and add the lamb chops and rub the marinade into the chops and let it sit in the marinade overnight.
  2. Next day, in a hot pan, add some oil and sear the chops till they get some colour on them. After about 5 minutes, turn them over. And let them cook for another 5 minutes.
  3. Add the marinade, cover and cook for 10 minutes.
  4. Preheat the oven to 180 degrees C.
  5. After 10 minutes, cover the pan with a sheet of foil paper and bake for about 15 minutes.
  6. Take it out of the oven, turn them around and bake for another 15 minutes.
  7. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Pesto Macaroni and Cheese

pesto mac and cheese in bowl top second view of pesto mac n cheese the cupcake confession


You know there are times when I get so inspired and motivated; there is so much adrenaline inside of me waiting to just explode that I want to get down to my work and spend the rest of the day doing all the ‘BLOGGY’ stuff. You’ll find me dedicatedly clicking through every post on Bloglovin’ and reading them and drooling over the FANTASTIC photos and before I know it, half the day has already passed. The rest of the day is spent on Pinterest!


You can NEVER have too much of Pinterest in your life. That stuff is addictive, let me tell you!

macaroni for pesto mac and cheese the cupcake confession

I make so many of my life decisions there! {Yes, what to eat as mid-morning snack is a life decision! } You can’t starve yourself until lunch, can you?

That is JUST cruel!


On most days, I love doing my work.

I love waking up early and then spending the better part of the day before my computer screen typing away … *tap …tap…tap….tap*

half removed pesto mac n cheese the cupcake confession

Oh, did I tell you I am currently watching Orange is the new Black?

I’ve started with season 1 and I am already 5 episodes down!

Yes, it is addictive! So I may or may not be obsessively watching episodes back-to-back whilst I do my work.

But then there are other days.

cheese for pesto mac and cheese the cupcake confession

Days when I am soooooo bored I want to do NOTHING at all!

I will have 1627 million things to take care of and I know that I need to get them done stat but something inside me just tells me, “AHHHHH, chuck it. There’s a lot of time left to do it.”

And it does sound very tempting in my head!

Really. IT DOES.

So I do.

Stringy cheese pesto mac and cheese the cupcake confession

I tell myself… Just another hour Sam, then you need to get your sh** straight and finish off with today’s work.

And like a snooze button, I keep extending the hour to another hour until I have no hours left to work and it’s time to go to bed!

pesto mac and cheese in bowl eye view of pesto mac n cheese the cupcake confession

What can you say! I’ve never had NOTHING to do before so this feels great and trust me once college starts I am going to be craving this free time; good thing it’s a part time course! :D

There’s just about one more thing that I love digging into when one of those moods of ‘Shucks, I don’t feel like doing a thing’ strikes. In those moments, nothing beats a good mac and cheese.

in bowl top view of pesto mac n cheese the cupcake confession

If you have ever watched One Tree Hill, which btw is my FAVORITE TV series on the planet, you’ll know that Haley rightfully refers to this blissful comfort food as the food of the Gods!

I’ll second that!


I wanted to spruce up this dish and add some extra flavours! Apologies if you don’t like to mess with classics. I don’t too! But I just wanted to see what would happen if I added some homemade pesto sauce to this in addition to 4 drool-worthy cheeses! So I made this into a Pesto Macaroni and Cheese

in bowl three fourth view of pesto mac n cheese the cupcake confession

The result?


My fam loved it to bits; the whole thing was devoured in minutes! I thought I’d be left with some leftovers that I could enjoy the next day for breakfast but it was ALL GONE!

I think you’ll like it to.

in bowl top view of pesto mac n cheese the cupcake confession


Pesto Macaroni and Cheese


    For the Pesto:
  1. 1 cup basil leaves
  2. 1 clove of garlic
  3. 2 tbsp olive oil
  4. 1/3rd cup almonds and cashews
  5. Salt and pepper as per taste
  6. For the Mac and Cheese
  7. 200 gms elbow pasta
  8. 2 cloves of garlic finely chopped
  9. 2 tbsp butter
  10. 2 tsp oil
  11. 1 medium sized onion chopped
  12. 4 tbsp all purpose flour
  13. 1 cup whole milk
  14. 1/2 cup coconut milk
  15. 1 cup pesto sauce
  16. A pinch of nutmeg powder
  17. 1 tsp salt
  18. 2 tsp pepper
  19. 1/3rd cup each of grated parmesan cheese, cubed mild //sharp cheddar cheese, mozzarella cheese and provolone cheese. You can use any combination of cheeses that you’d like.
  20. 1 cup breadcrumbs


    For the pesto sauce:
  1. Mix all the ingredients and put it in the blender till it becomes a fine paste. Measure 1 cup and keep aside.
  2. For the mac and cheese:
  3. Boil the elbow pasta as per the packet instructions however, make sure that you take it off the heat 3 minutes before the estimated cook time as stated on the cover. My pasta pack told me to cook it for 5-6 minutes in boiling water. So, I cooked it for just 3 minutes.
  4. Strain the pasta and let it sit under flowing cold water for about 30 seconds to stop the cooking. Keep it aside.
  5. Preheat the oven to 200 degrees C.
  6. In a heavy bottomed saucepan, add the butter and also the oil to stop the butter from burning.
  7. Add the garlic and onions and sauté till golden brown.
  8. Add the flour and stir for at least 3 minutes rigorously to get rid of the paste like texture of raw flour.
  9. Once the flour has been adequately mixed, add the pesto sauce and stir for another 2 minutes.
  10. Add the seasoning and the nutmeg powder.
  11. Add the milk and coconut milk and cook for a while.
  12. Add the cheeses and work quickly from this point on. Stir it until well incorporated and then add the pasta and put it in a greased casserole dish and top with the breadcrumbs.
  13. Pop it into the oven for about 30-40 minutes or until the top is golden and the cheese is bubbly.
  14. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Peach Galette with Toffee Balsamic

This Brown Butter Peach Galette with Toffee Balsamic Sauce is loaded with sweet and juicy peaches macerated in brown butter and sugar and encased in a deliciously crisp and flaky pastry and topped with sweet and tangy toffee balsamic sauce and served with a dollop of cream.

peach galette after baked whole eye view the cupcake confession


We are already towards the end of June! That is half a year almost coming to an end. Whoaaaaa!!!!!

That’s quick, isn’t it!

6 months ago, I had a completely different plan for my life. And 6 months into 2014, my choices and my life have changed dramatically.

In these 182 days, I have shed more tears than I can care to remember, I have lost the dream that I had dreamt since I was 12 years old and I have compromised more than I’d have liked to.

peach galette peaches the cupcake confession

Giving up culinary school has been the toughest decision I’d had to make this year. Until Feb, I had everything chalked out. I was going to study Patisserie at Le Cordon Bleu, London and get a fancy schmancy pastry chef job and live a happy life covered in flour and butter for the rest of my life.

Turned out, it was far better in my dreams than in my reality. For starters, I was seriously and desperately falling short of funds, which meant relying on a bank loan. While that was pretty straight forward, there were a million other things I had to consider!

peach galette before going in oven the cupcake confession

Would I get a decent paying job?

Will I be able to repay the massive loan within 5-7 years?

Will I get a job at all?

And most importantly…

Will I be able to live my life in this time period or merely survive?

These questions were heartbreaking because whilst all I wanted was to live a fairytale life where everything would fall into place and I would be a happy resident of candyland, I could hear the little voice inside my head saying the exact opposite things.

peach galette after baked whole the cupcake confession

I knew it would be an excruciatingly difficult life. I’d have to give up my family, friends and most importantly my life to make ends meet.

Is that how I’d want to picture my life 5 years from now? Obviously, NOT!

So I gave it up. It was difficult, but then most things in life are. That feeling is still so raw and makes me tear up faster than I can say STOP.

But, you know what’s the most beautiful part of this story?

peach galette slices top the cupcake confession

It gave me a new direction. It made me realize my dream in a whole new way that I never thought was even possible. It made me realize the importance of travelling to new places to understand food cultures all over the world. Cooking and baking is easy, you make a few errors and then you get a hang of it and eventually perfect it.

But even the best of schools can’t give you that one thing that makes your food soulful – INSPIRATION.

peach galette after bakedslices one close up the cupcake confession

You cannot get inspired unless you experience something that you have never experienced before and that experience is only possible when you throw yourself out there get out of your cosy cocoon and go out there and explore a new ingredient or a new delicacy that you knew nothing about.

That is what I want to do and eventually I came to realize that that is exactly what I’ve wanted all along. To understand food on the most basic level – why it is so important to people! {Besides the obvious fact that you need it for survival}

peach galette after bakedslices one close up eye view the cupcake confession

I want to meet new people, talk to them and learn about their life experiences and the role that food plays in their lives. I want to explore new ingredients and understand their importance in local cooking. I want to know why food is used as a binding agent when it comes to celebrating life, festivities and a simple get together with friends and family.

And while we’re at it, I want you to know how I made this Brown Butter Peach Galette with Toffee Balsamic Sauce, because, well, IT’S DELICIOUS!

peach galette after baked whole right view the cupcake confession


Brown Butter Peach Galette with Toffee Balsamic Sauce

Brown Butter Peach Galette with Toffee Balsamic Sauce


    For the Pastry:
  1. 150 gms all purpose flour
  2. 2 tbsp caster sugar +extra for dusting before baking
  3. 1 pinch of salt
  4. 80 gms cold butter {cut into small cubes}
  5. 2 tbsp ice cold water
  6. For the filling:
  7. 20 gms butter {browned}
  8. 2 medium sized peaches {sliced}
  9. 2 tbsp caster sugar
  10. 2 heaped tbsp Toffee Sauce
  11. 2 tsp Balsamic Vinegar


  1. Sift the flour, add the sugar and salt.
  2. Using a pastry cutter or fork, cut the cubes of butter into the flour until it resembles breadcrumbs.
  3. Add the iced cold water and very briefly knead it until it all comes together {less than 5 seconds}
  4. Wrap in cling film and refrigerate for a minimum of 30 minutes.
  5. In the meantime, make the filling. In a saucepan, add the butter and on low heat, let it melt and gently bubble over. As soon as it begins to brown take it off the heat. You need to be very careful as the butter can burn really fast after it has browned.
  6. Add to sliced peaches and add the sugar. Mix well and leave in the refrigerator to macerate.
  7. Preheat the oven to 400 degrees C
  8. Once the pastry dough has chilled enough, take it out and place it between two sheets of baking parchment and roll out until it is about 1 mm thick.
  9. Gently roll the dough over your rolling pin and place it on a baking tray lined with parchment paper.
  10. Place the slices of peach in the centre of the dough in a way that one slice of peach overlaps the other half of the peach and repeat till you reach all the way till the centre of the dough.
  11. Spoon over the liquid from the maceration onto the peaches to keep them moist.
  12. In a bowl, mix the toffee sauce and balsamic vinegar and spoon it over the peaches.
  13. Begin folding the free end of the dough over the peaches in a way that the next fold slightly overlaps the previous one until all of the dough has been folded over. Brush the dough with leftover brown butter and sprinkle some caster sugar over the dough.
  14. Pop it into the oven for 40-45 minutes or until the dough looks brown and crisp.
  15. Serve immediately with a generous scoop of vanilla ice cream or with a dollop of cream whipped to soft peaks as shown in the photo.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Dried Fruit Tea Cake

dry fruit tea cake side view eye the cupcake confession


I can’t even begin to explain HOW AMAZING the weather is right now! All the terrible scorching, sweaty, sticky, humid heat has disappeared and has been replaced with RAINS and breeze!!!! And I couldn’t be happier!

I know most of you are not very big fans of the heavens opening but believe you me, when the temperatures have risen to nearly 40 degrees C, these cool, windy showers can just make everything better!

I know there’s the dirt and muck that tags along with the rains but do I look like I am complaining?


dry fruit tea cake sliced the cupcake confession

I love how the violent winds turn my umbrella inside out while I walk to the station to catch my train to college. I like how, in those few moments, you become a kid all over again and don’t mind the few drops of water kissing your cheeks and making you happy!

I love how we make paper boats and watch them sail {sometimes drown} when it gets flooded!


More than ever, I love the holidays that are declared when the rains get heavy and the transport systems slow down to a halt!

And now that I will be travelling allllll the way to old Bombay for college, the chances of the trains not working increases tenfold! Hahahaha!

I know this is evil but that’s one of my guilty pleasures when it comes to the monsoons! Plus, there’s always Marine Drive to resort to when the rains get heavy!

Woot woot!

dry fruit tea cake slices on plate top view the cupcake confession

Watching the Queen’s necklace {Yes, when you see this place from a far, it looks like a necklace, thanks to the streetlights along the entire stretch of Marine Drive!

I’ll make sure to click photos so you can see too! :*

And especially when there’s a high tide! It’s a LITTLE dangerous because the waves just get a tad more violent and end up reaching even the streets sometimes! But it’s just BEAUTIFUL!

In short, these are the reasons why I LOVE when it rains! And as I write this post, I’m actually enjoying the sound of the rains, the thunder and the lightning and all I want is for time to stop right now and for it to keep raining!!!!

Why, you ask?

dry fruit tea cake slices on plate the cupcake confession

So, I can eat this dried fruit tea cake speckled with semolina with my hot tea while I sit at the windowsill, extending my arms to touch the cold, heavenly rain water!

Tea cakes are VERY COMMON in my home during the rains! Everyone loves a good cup of tea when the heavens open and it gets realllllly cold! And simply sipping on some masala chai is never going to work with my food loving family!!! There has to be something to munch on!

Therefore, this dried fruit tea cake was born!

This cool weather calls for some warmth in edible form and what better way than to add some rich dry fruits soaked overnight in milk and loaded with some delicious vanilla glaze from the leftover milk from soaking, not to mention the pleasant crunch from the semolina!???

dry fruit cake the cupcake confession facebook preview

MONSOON BLISS, I tell you! Even if you aren’t enjoying the rains in your part of the world, this will still make for an excellent tea time treat! Just make sure you listen to this while you sip on your chai and eat a massive slice of this incredible tea cake.

So, tell me lovelies, do you like the rains? Or do you absolutely detest it? Do you have any special memories attached with rains? I would LOVE to know! :*

dry fruit tea cake side view the cupcake confession


Dried Fruit Tea Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 2 loaves of 5.5" each

Dried Fruit Tea Cake


  1. 200 mls vanilla flavoured soy milk
  2. 50 gms raisins
  3. 50 gms dried currants
  4. 50 gms prunes {quartered}
  5. 100 gms all purpose flour
  6. 75 gms semolina
  7. 120 gms butter
  8. 100 gms caster sugar
  9. 2 eggs
  10. 1 heaped tbsp yogurt
  11. 1 tsp baking powder
  12. ½ tsp baking soda
  13. For the Glaze:
  14. 50 mls leftover soy milk
  15. 100 gms icing sugar {sifted}


  1. Soak the dry fruits in the soy milk overnight.
  2. The next day, preheat oven to 170 degrees C. Line a 5.5” loaf tin with parchment and grease it well.
  3. In a clean metal bowl, cream the softened butter and sugar using a hand blender. Use a medium speed.
  4. Add the eggs one at a time and beat well between each addition until well incorporated.
  5. Add the yogurt and beat at the highest speed for about 30 seconds.
  6. Use a ladle to fish out the dry fruits. The milk will have thickened at this point and it’s alright if some of it comes into the ladle with the dry fruits but make sure you do not take in too much of the milk. If you feel unsure, you could consider straining the dry fruits and taking in 4 heaped tbsp of the leftover milk.
  7. Add the semolina and fold in the batter. Then sift the flour, baking powder and baking soda and mix well.
  8. Fill into the loaf tins and bake in the preheated oven of 170 degrees C for about 40-45 minutes. Make sure you insert a skewer to check for doneness. The skewer should come out clean.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

How Easy Is It to Plan a Party?

The idea of having a party is a great one – and one you should look forward

to. However, as this article reveals, planning a party is a completely different

prospect. Could you do it and get everything right on the night?

The majority of people love getting an invitation to a party. They only have to

choose what to wear and what to take as a gift and they’re ready to go. For

the party host however, it is a very different situation. Everything is down to

them and they must ensure the party is a success. No pressure to make sure

everything is spot on then!

Continue reading

Banoffee Brownie

brownies front view the cupcake confession

I’m hearing about all the kickass reviews TFIOS got since its release and my Facebook feed keeps showing updates about how I should be going to a theatre near me to watch this epic love story!

I am soooo jealous of people who have already seen it! It’s going to release here in Mumbai on July 4th and I am telling you right now! I’m booking my tickets this weekend! :D

Have you seen the movie???????

Did you like it? Did you cry? As far as I know, this movie is going to be one big cryfest! I know the book was! :’( :(

top banoffee brownies the cupcake confession

Now, talking about these brownies!

If you read my last post, you must be aware that my results are out and I PASSED with grade A!!!!


SO, that means that I am officially a GRADUATE! That can only mean one thing!

brownies set the cupcake confession

Dessssserts for celebration!!!!!!!!!!!!

Because I got my results at night, I had to settle for this toffee sauce. I had some store bought vanilla ice cream and all it took me was a giant tablespoon of this sauce doused on the vanilla ice cream to celebrate! But that was just the beginning!

The next day, I baked a batch of these banoffee brownies – sheer brownie heaven, I tell you!

I love my brownies fudgy! I like biting into it and feeling like I’m eating a rich, thick slice of chocolate fudge!

brownies close up the cupcake confession

The top was intensely crisp, the sides were chewy and the insidesssss—- FUDGY TO THE LAST BIT!

OMG!!!! Even as I am typing this out, my stomach is letting out a gurgle and rumble!!!!

It was sheer decadence and the perfect way to celebrate!!!!!

I’m heading to meet my girlfriends now to enjoy this awesome moment, which only means that there is going to be A.LOT.OF.FOOD!


Okay bye!!! I think I’m gonna pass out with starvation! :D

toffee sauce banoffee brownies the cupcake confession


Banoffee Brownies


    For the Brownies:
  1. 100 gms salted butter
  2. 200 gms dark chocolate chopped roughly
  3. 50 gms dark brown muscovado sugar
  4. 150 gms caster sugar
  5. 3 eggs
  6. 50 gms all purpose flour
  7. 1 tbsp cocoa powder
  8. 2 whole bananas sliced
  9. 4 heaped tbsp toffee sauce {or as per your liking}


  1. Line an 8” x 8” metal pan with greaseproof parchment paper.
  2. Preheat the oven to 180 degrees C.
  3. Melt the butter and chocolate in a microwave by stirring every 10 seconds to avoid the chocolate from burning.
  4. Let it cool. Approximately 10-15 minutes.
  5. {This is important since the mix needs to be completely cool before you add the eggs to avoid the eggs from scrambling // cooking}
  6. Add the eggs one at a time and mix well between each addition.
  7. Add both the type of sugars.
  8. Mix well.
  9. Sift the flour and cocoa powder and add to the mix.
  10. Mix well until all elements have been incorporated well.
  11. Pour 3/4th of the brownie batter into the pan. Layer it with the bananas and then add the toffee sauce.
  12. Cover with remaining brownie batter and bake for 40-45 minutes or until the top seems firm and the skewer inserted in the center of the brownie emerges clean.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Dairy Free Toffee Sauce

dairy free toffee sauceclose up the cupcake confession


Hello lovelies!!!

I have some GREAT news to share!!!!!

Remember I’d said that my results would be out on the 21st of June when I was talking about this ‘burst-with-flavor’ Garlic Chilli Chicken noodles, well, the Mumbai University really lacks organization and as I was sitting there watching the last few episodes of Awkward from Season 3, I got a text on my Whatsapp college group saying that results are out!

Firstly, I was trying to come to terms with the massive change in Jenna’s behaviour and okay, Colin is HOTTTT!!! But Matty is MATTY! Why would she do something like that!

And as if that tension was not enough, I knew that in the next 60 seconds, I would know whether I am a graduate or not!

dairy free toffee saucetop close up the cupcake confession

I couldn’t even type the website right! It took me like 7 odd tries to get the website right and when the screen finally asked for my seat number, I punched it in and the next thing I knew, the screen said that I had PASSED!!!!!!!



Gosh this feels like the CRAZIEST THING EVER!!!!!

I have one month until my college begins again and I start with my ramblings and complaints ALL OVER AGAIN! :D

But for now! Let’s celebrate!

With…errr  dairy free toffee sauce??? ;)

No worries! I have an AMAZING recipe planned for tomorrow and for me to publish that first, I need to tell you how you make this amazing sauce!

It’s really cakewalk! I’d say cakewalk would be tougher than this! :D

dairy free toffee sauce top the cupcake confession

All you have to do is take all the ingredients, dump it in a saucepan, bring to a boil and then simmer!

I know you’re probs wondering why this looks so amber! Once it has chilled in the fridge, it’ll get much lighter in colour and will thicken up real good! I took these shots while the sauce was still hot!!!

So, we shall celebrate tomorrow with grandeur but for now, let’s just have a nice spoonful {or 5 spoonfuls} of this lovely dairy free toffee sauce made with coconut cream!

Dairy Free Toffee Sauce


  1. 1 cup caster sugar
  2. 1/3rd cup water
  3. 1 heaped tbsp dairy-free butter
  4. ½ cup coconut cream


  1. Put all the ingredients in a saucepan.
  2. Bring to a boil.
  3. Simmer for 7-10 minutes until it has thickened.
  4. Remove in a container
  5. Let it cool.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Garlic Chilli Chicken Noodles

Garlic chili chicken noodles front view the cupcake confession


Okay, so you guys are aware that I have an INSANE amount of free time on my hands, right!?

If you didn’t, I’m telling you now!


My results are PROBABLY going to be out on the 21st of June, so obviously there is no pressure. NOT!

I’m nail-biting-teeth-clattering-scared-to-death nervous! It’s just a couple of weeks away now!

veggies cut the cupcake confession

Oh Dearest God, if I have never mentioned this before, you should know that I love you to bits and pieces! So help me please!

Now that was some buttering huh!

Okay, so as I was saying, I’m having so much fun in my free time {which is SO SO rare on a usual basis} so I’m loving having some free time all to myself!

I’m spending insane hours watching TV series and the recent one to catch my fancy is ‘Awkward’

Gooooodness! I am in LOVE with that show! My friend is a crazy fan and now she has transmitted that disease to me as well, not that I am complaining! I believe the show is in its 4th season and 10th episode now but since I was slow {like 3 years slower} I’ve started watching it from season 1 and I am already on season 2’s 4th episode!

I’m actually waiting for it to buffer as I write this post!

garlic chili chicken noodles top bowls the cupcake confession

I know I have made tooooo many savory dishes recently! I mean, daaaa-yamnnnn isn’t this a dessert blog? I mean, why are you talking about baked Asian style tofu with poppadom crusts and tofu tikka sandwich?

Okay, I promise, I will have a dessert recipe out once I am done talking about this garlic chilli chicken noodles!

My grandparents are visiting their hometown {to those who do not know, I stay with my grandparents and mom so my house is always in utter chaos}

My mum works for a bank so on Saturday, I had the home all to myself! {Well, at least the better part of the morning}. That meant no chaos and no one constantly breathing down my neck and asking me to clear up the kitchen space or take the photos faster! I did everything slowly, at my pace and enjoyed this delicious noodle bowl for lunch as I watched episode after episode of Awkward.

This noodle bowl has to be the simplest and most delicious noodle bowl ever! At least of what I have made so far!

marinaded chicken the cupcake confession

It used very few ingredients that shine through this dish.

All you have to do is marinate the chicken overnight so that the flavours get absorbed well and cook it in a pan with the teensiest bit of oil.

chicken cooked the cupcake confession

Then you stir fry some veggies {your choice} for about a minute. You just want to toss them in the garlic and chili and not make them soggy!

Then you boil some noodles and combine all these three elements till well combined!


Garlic chilli chicken noodles are READYYYYY!!!

I used chili garlic vinegar for marinating but if it isn’t available in your area, you could use any regular vinegar and add garlic and chili. I love the heat from the garlic and chili so I added a couple of cloves and one extra chili to the marinade along with julienned ginger and honey. You can totally skip it if you’d like!

Try this for your lunch and eat it while watching your favourite TV series and let me know if you liked it! I’m sure you will!

garlic chili chicken noodles top one bowl the cupcake confession


Garlic Chili Chicken Noodles


    For the marinade:
  1. 250 gms boneless chicken
  2. 1 tbsp oil
  3. 2 tbsp chili garlic vinegar*
  4. 1 tbsp oriental sauce**
  5. 1 medium sized knob of ginner finely chopped or julienned.
  6. 1 tbsp honey
  7. 1 tsp salt
  8. 1 tsp pepper
  9. For the veggies:
  10. 1 tbsp oil
  11. 2 cloves of garlic
  12. 1 very small knob of ginger.
  13. For the noodles:
  14. 1 pack of noodles
  15. 500 mls water
  16. 1 tbsp salt
  17. 1 tbsp oil
  18. For serving
  19. Sesame seeds
  20. Green onions


    For the marinade:
  1. Mix all the ingredients, add the chicken and let it marinade overnight.
  2. Heat oil in a pan and when the pan gets hot, add the chicken pieces and cook for about 5 minutes on each side. It should be ready in 15 minutes.
  3. For the stir fried veggies:
  4. Heat oil in a wok.
  5. Add the finely chopped garlic.
  6. Add the veggies and toss for exactly 1-2 minutes and take off the heat.
  7. For the noodles:
  8. Boil water in a large pot and add salt.
  9. Once the water boils, add the noodles and cook for 5-6 minutes or as per the packet instructions.
  10. Once cooked, drain and add oil to avoid sticking.
  11. Assembly:
  12. Mix all the ingredients together till well combined. Top with some chili garlic vinegar, chopped green onions and sesame seeds.


Vegetarians can swap the chicken for paneer or tofu.

*you can use normal vinegar if you do not find this variety. For added heat, you can increase the cloves f garlic and number of chilies as per your liking.

**you can skip the oriental sauce if you do not find it or you could simply make a mix of rice wine vinegar, red wine vinegar, tomato paste, salt, pepper and honey and add it to the marinade.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin