Lemon Rosemary Pasta

Pasta with rosemary, oregano, tomato and lemon.

Bored with white sauce pasta? Then try this lemony pasta this time.
Very delicious and aromatic pasta. Lemon and rosemary mixed flavour made it’s taste lip-smacking.

Lemony taste blend with rosemary, oregano and tomato makes the taste awesome.
I have used penne pasta but you can use elbow or any pasta. You can use Basil or any herb of your choice.


Penne pasta – 110 gram, boiled

Tomato – 2

Garlic – 4-5

Onion – 1, thinly sliced

Grated ginger – 1 teaspoon

Salt – 1/2 teaspoon or to taste

Dried rosemary – 1 teaspoon

Oregano – 2 teaspoon

Lemon juice – 1 & 1/2 tablespoon

Lemon zest – 1/4 teaspoon

Black pepper powder – 1 teaspoon or to taste

Red chilli flakes – 1/2 teaspoon or to taste

Olive oil or butter – 3 – 4 tablespoon

Sliced almonds to garnish


1. Grind the tomatoes with garlic.

2. Dry roast sliced almonds and keep aside.

3. Heat oil or butter in a pan. Add sliced onion.

4. When the onion starts to change it’s colour into light brown add grated ginger. Fry for few seconds.

5. Add ground tomatoes and garlic. Saute till oil leaves the sides and raw smell of garlic goes away.

6. Add rosemary, oregano, salt black pepper powder and chilli flakes. Saute for few seconds. You can little water from boiled pasta if you feel it too dry.

7. Add lemon juice and lemon zest. Mix well.

8. Add boiled pasta and toss till everything mixed and coated well. You can add little more water if require.

9. Taste and adjust the seasoning. Remove from heat.

10. Garnish with toasted sliced almonds. Serve hot.


1. You can use Basil or any herb of your choice.

2. Add black pepper and chilli flakes according to your taste.

3. You can use penne, elbow or any pasta.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gulkand Stuffed Chocolate Modak

Gulkand stuffed chocolate modak.
Ganesh Chaturthi won’t be complete without Lord Ganesha’s favourite modak. Today sharing a kids favourite modak.
A very delicious melt in mouth modak. Chocolate and Gulkand are a great combo. Two different taste and flavour made these modak superbly delicious.

I don’t have modak mould so made with hands. Shape is not perfect but believe me, taste is too good. Try it, it will be lip-smacking and loved by kids and adults both.
Normally modak is a sweet dumpling stuffed with coconut and jaggery. It may be steamed or fried.

But here is simple and easy recipe. You don’t need to steam or fry.
You can get one more easy and quick modak recipe here.
Quick dry fruit modak

My daughter called me and said she just bought some delicious Gulkand stuffed chocolate modak. I don’t know how they made it. Now here is my version of delicious Gulkand stuffed chocolate modak.

Have some biscuit crumb in your pantry? No don’t discard you can make this yummy modak with biscuit crumb. I have used digestive biscuit crumb but you can use whatever you have. I have used homemade khoya or dried milk. But you can also use store bought, just grate it before using.


Khoya – 1 cup, crumbled or grated

Condensed milk – 4 tablespoon

Cocoa powder – 1 & 1/2 tablespoon

Milk – 1/3 cup

Biscuit crumb – 3/4 cup

Ghee – 1 teaspoon + for greasing the mould

Gulkand as require


1. Heat 1 teaspoon ghee or clarified butter in a heavy bottom or nonstick pan.

2. Add khoya or dried milk and roast on low heat till dried up. Stir continuously to avoid sticking to the bottom.

3. Now add condensed milk, cocoa powder, milk and biscuit crumb. Mix well.

4. Stir constantly and cook on low flame till the mixture leaves the sides and becomes like a dough.

5. Don’t overcook or make it too dry. It should be just like a smooth dough.
Let the mixture cool down.

6. Knead the dough with your hand to make smooth. Now make small balls. Flatten the ball with your palm and place little Gulkand at the middle.

7. Bring the edges together and close the ball.

8. Shape the modak with your hand or greased modak mould. Serve or keep in refrigerator to serve chilled. It will be delicious in both ways.


1. If you want your modak more sweet, then you can add 1 tablespoon more condensed milk.

2. You can use grated dark chocolate instead of cocoa powder.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Eggless Coconut Mawa Cake 

Eggless coconut mawa/khoya cake. A colourful, delicious, rich and flavourful cake for the festival time. May your life becomes colourful with love, prosperity, happiness, joy and success. 

A cake made with shredded coconut and mawa/khoya or dried milk. 

Its festival time in India. We love to make different kinds of sweets in these days. Sweets with paneer/cottage cheese, mawa/khoya or dried milk, coconut, cream etc. We also use different flours to  make the sweets. Like atta/ wholewheat flour, besan/chickpea flour.

Today I am here with same ingredients but not laddu, peda, sandesh or barfi. Why not make a cake with the same ingredients we used to make sweets. Yes a cake with coconut, dried milk, milk topping or malai, flour and flavoured with cardamom and cinnamon. 

This post is going to be a part of #Foodiemonday #bloghop theme is #coconut. There were too many recipes in my mind with coconut. Sweet and savory. But wanted to make something different for this event so here is a delicious colourful cake. 

I have used some colour in the cake. Made a tie and dye cake.  But if you want to make this for kids you can omit the colours. Make a simple cake without using colours. You can use tutti fruity, chocochips or any dry fruits of your choice in the cake.
 You can use any flavour of your choice. Even chocolate too, to make it kid’s favourite. I have used atta or wholewheat flour but you can use all purpose flour/maida too. Or use 1 cup wholewheat flour and 1/2 cup all purpose flour/maida. Or use half flour half semolina or suji. There are lots of options to make this mawa/khoya coconut cake. 


Whole wheat flour or atta – 1 & 1/2 cup ( you can use all purpose flour/maida too) 

Shredded coconut – 3/4 cup tightly packed 

Mawa or khoya/reduced milk – 1/2 cup

Powdered sugar – 1 cup

Baking powder – 1 teaspoon 
Baking soda – 1/2 teaspoon 

Cardamom powder – 1 teaspoon 

Cinnamon powder – 1/2 teaspoon 

Milk – 1/2 cup + 2 teaspoon 

Vinegar – 1 teaspoon 

Oil – 1/4 cup 

Malai/milk topping or cream – 1/4 cup

Food colours of your choice


Preheat the oven at 180°.

Sieve flour, baking powder, soda, cardamom powder and cinnamon powder. 

I have used wholewheat flour or atta but you can use all purpose flour/maida too. 

In a large bowl mix oil, powdered sugar, cream or malai/milk topping, milk and vinegar. Mix well. Beat till the sugar dissolves. Add mawa/khoya or dried milk. Mix well and add the dry ingredients gradually. Then add the shredded coconut. You can use little more milk if require. 

You can bake it now without adding colour if you want. If you are using colours divide the batter in different bowls. I have 4 colours so I have used 4 bowls. 

Add the colours in the bowls. Mix well. Take separate spoons for every bowl. Take a greased cake tin.

Place one spoonful batter of one colour in the middle. Use all the colours one by one. Until all the batter used. Tap the cake tin gently. Make Criss cross with a knife or fork to make design. 

You can make the cake without using colours. Add tutti fruity, chocochips or any dry fruits of your choice. 

Bake at 180° for 35 – 40 minutes. Or until the toothpick comes out clean. Every oven take different time. Check after 30 minutes. Insert a toothpick in the middle. If it comes out clean its ready. 

Let the cake cool down. Take a picture. Slice and enjoy with tea or coffee 🙂