Chocolate Chip Cookies

Chocolate Chip Cookies

This was a favourite with my son when he was in primary school. I would make a batch every Sunday so that I could pack a couple in his lunchbox or recess.


All-purpose flour 1 1/4 cup

White sugar 1/2 cup

Brown sugar 3/4 cup

Egg 1

Baking soda 1/2 tsp

Salt 1 tsp

Unsalted butter 1/2 cup, melted

Chocolate chips 1/2 cup

Dark chocolate 1 cup, roughly chopped


Sift the flour, baking soda and salt.

Mix the sugars and butter in a bowl.

Add the egg and beat with a electric whisk till the mixture is a light brown and fluffy.

Fold in the flour and both kinds of chocolate.

Leave the dough in the refrigerator for 45 minutes.

Scoop out small balls of the dough and arrange on a greased tray. Leave enough space for the dough to spread.

Bake in a 180 degree C oven for 12-15 minutes. Check after 10 minutes and take the cookies out when they turn a light brown.

Cool on a wire rack. Store in an airtight container when completely cool.


Banana and Chocolate Pie

Banana and Chocolate Pie

I had pastry left over from the lemon tart I made and decided to make a banana and chocolate pie. It is a light dessert that goes well after a soup and meat dinner.


Pastry pie crust

Banana 1

Chocolate chips 1/4 cup

Honey 3 tbsps


Make the pie crust according to the recipe given here.

Lightly dust the countertop and roll out the pastry dough to form a 1/4” thick disc. Cut out a round the size of round baking tray and use the dough you count out to border the disc.

Bake in a 180 degree C oven for about 20 minutes till the crust is flaky and light brown.

Take it out of the oven and pour a tablespoon of honey.

Slice the banana and line the middle of the baked crust.

Sprinkle the chocolate chips on top and pour the rest of the honey.

Bake in a 180 degree C oven for 15 minutes.

Let the pie cool and slice into wedges.

Eggless fudge brownie

Eggless fudge brownie

This fudgy brownie is light, but does not compromise on taste. The yoghurt and sugar give the fudgy texture to the brownie.


Dark chocolate 125 g

Cocoa 1/2 cup

Drinking chocolate 1/2 cup

Butter 85 g

Sugar 1 cup

Hot water 1/4 cup

All-purpose flour 3/4 cup

Baking powder 1/2 tsp

Corn flour 2 tbsps

Salt 1/2 tsp

Yoghurt 1/4 cup


Melt the butter, chocolate, cocoa and drinking chocolate in a microwave at 30-second intervals till it becomes a smooth thick sauce.

Add the sugar to the hot water in a bowl and whisk for four minutes.

Add the chocolate sauce and whisk well.

Add the all-purpose flour, corn flour, baking powder and salt and mix with a folding action. Do not over mix.

Add the yoghurt and mix it in.

Put into a greased tray and bake in a 170 degree C oven for 25 minutes.

Cool overnight in the refrigerator and slice into squares.

Banana and Chocolate Rice Cake

Banana and Chocolate Rice Cake

I was trying to come up with a way to use rice flour and remembered some lovely dishes I had in Japan. Thinking of some the sweets made from rice flour, I decided to make a banana cake. The chocolate chips added a delicious but subtle taste.


Bananas 3

Eggs 2

Sugar 3/4 cup (150 g)

Vegetable oil 4 tbsps

Milk 6 tbsps

Rice flour 1 cup (200 g)

Baking powder 2 tsps

Chocolate chips 1 tbsp


Mash two of the bananas well in a wide bowl.

Add the eggs and mix well. I use an electrical whisk, my trusted hand-held blender Braun.

Add the sugar, oil and milk and whisk for two minutes.

Add the rice flour and baking powder and mix with a wooden or rubber spatula. Then whisk at high speed for a few minutes. In the case of rice flour there is no gluten and so you can whisk well to get in as much air as you can.

Line a round baking tray with greased butter paper and pour in the batter. Slice the remaining banana and arrange on top of the batter. Sprinkle the chocolate chips on top.

Preheat the oven at 180 degrees C and bake the cake at 170 degrees C for 45 minutes. Check after 35 minutes and stop when a toothpick poked into the centre of the cake comes out clean.

Bournvita fudge cake

Bournvita fudge cake

Bournvita rock — this is something that happens to me quite often. I love drinking a cup of hot Bournvita in winter. In summer, however, I prefer cold milk with Nesquik. By the time winter rolls around again, the Bournvita is a lump of hard brown rock.

Usually, I throw it away. This year, I decided to try and use it.

I poured boiling water over the lump and left it to soften. A couple of days later, it had melted into a thick syrupy liquid. I used it to make fudge cake.

Fudgy and delicious


(Serves 5 persons)

All-purpose flour 1 cup
Butter 180 g
Eggs 2
Baking powder 2 tsps
Bournvita syrup 1 1/2 cups


Using a stand mixer, cream the butter. I used Amul salted butter, so there is no need to add salt. Add the eggs one by one. Sift the flour and baking powder and add a spoonful at a time. Add the Bournvita syrup.

Grease a 9” round baking dish and pour in the batter. Bake in a 160 degree C preheated oven for 60 minutes.

Cool and slice into squares. Makes 13 pieces.