Swiss Meringue / Valentine Rose Meringue / Crispy & Chewy Swiss Meringue Flavored With Rose Water!!

Hello Guys !!

I wishing you all a very Happy Valentine’s day. Today my husband surprised with lovely Daisy flower bouquet (ran out of roses 🙂 !!!) , wether its rose or daisy I love my husband more than anything.. Last year Valentine’s, he brought me rose bouquet, I dried & preserved those flowers in glass jar and kept as decorative.

So here is my surprise Swiss Meringue flavored with rose water.. He really enjoyed & loved it !! I am very happy to share my recipe with you all !!




Valentine’s day special Swiss Meringue. I am not a good baker, but I am really trying to be perfect. This is my second attempt meringue. Baking meringue isn’t a easy thing, this time I got perfect texture like crispy outer & chewy inside, but my meringue got lightly discolored. I baked to 200 degree, but my meringue start to get change its color, so I reduced to 180 – 190 degree F. So always bake meringue under 200 degree F.

Meringue is a type of dessert, often associated with French, Swiss, and Italian cuisine. It is made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar or lemon juice are added. In meringue, cornstarch or gelatin may also be added as a binding agent. The addition of confectionery sugar is good enough, which usually contains corn starch.

Meringues are often flavored with vanilla and a small amount of almond or coconut extract, although these extracts are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. They are light, airy and sweet confections.

Homemade meringues are often chewy and soft with a crisp exterior.

Swiss meringue is prepared by gently beating egg whites and sugar in a pan that sits above boiling water, without touching it. When the mixture reaches 120 to 130 degrees Fahrenheit and the sugar is completely dissolved, the mixture is pulled off the heat and beaten vigorously to increase and attain full volume and then at a lower speed until cool and very stiff. Swiss meringue is smoother, silkier, and somewhat denser than French meringue and is often used as a base for buttercream frostings (







Egg whites (room temperature) – 3 nos. (large)

Granulated sugar – 3/4 cup

Salt – 1/4 tsp

Cream of tatar – 1/4 tsp

Rose water – 1 tsp

Red food color – few drops

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  • Preheat the oven 190 degree F. Line the baking sheet with silicon mat or wax papper
  • Whisk together the egg whites and sugar in a medium sized heatproof bowl.
  • Now place the bowl over a small pan with simmering water, making sure the water doesn’t touch the bowl.
  • Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes (test by rubbing between your fingers; the mixture shouldn’t feel grainy).
  • Now add cream of tartar & salt to the mixture.
  • Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.
  • Add rose water, food color and mix until combined.
  • Bake the meringues for app. 1 1/2 to 1 3/4 hours by rotating the baking sheet from front to back (about half way through) to ensure even baking.
  • Serve & enjoy with berries & fresh cream !!




  • Use always room temperature eggs. Be careful while separating whites & yolks. There shouldn’t be any trace of yolk.
  • Always use heavy weight or thick baking sheet.
  • This meringue works well for piping shapes and baking them until crisp.
  • Once meringues are done when they are pale in color, fairly crisp & it will release easily from parchment paper.
  • Turn off the oven, open the door and leave the meringues in the oven to finish drying several hours or overnight.
  • Meringues can be covered and stored at room temperature for several days.
  • It can be rewhipped if necessary.

Korean Style Mushroom Egg Fried rice / Stir Fried rice !!

Today’s recipe is simple mushroom egg fried rice and prefect meal/ lunch for the winter. Vegetables can be added as per wishes & for vegans avoid the egg. Leftover rice & chicken were best ingredients to make a exquisite fried rice.

Also check : Chinese Egg & Vegetable Fried Rice ; Mushroom & Capsicum Fried Rice ; Spinach, broccoli & Mushroom Stir Fried Rice.

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Egg – 2 nos. (room temperature)

Mushrooms – 2 cups (chopped )

Green capsicum – 1 no.

Carrot – 1 cup (julienne / cut lengthwise)

Onion – 1 (finely chopped)

Olive oil – 3 tsp

Garlic – 2 cloves (chopped)

Ginger – small pieces (chopped)

Steamed Jasmine Rice – 1 cups

Soy sauce (low sodium) – 2 tsp

Roasted Sesame oil – 1 tsp

Rice vinegar – 2 tsp (optional)

Red Chili flakes – as per taste / spice

Spring onions – finely chopped

Salt to taste

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  • Season the rice with rice vinegar, sesame oil,1/4 tsp salt & keep it aside.
  • Heat the oil on the big pan, first fry the eggs with a pinch of salt, remove from pan & keep aside.
  • In the same pan, add chopped onions, garlic, ginger and saute it for 2 minutes.
  • After that add carrot and saute it for 3 minutes.
  • Now add the mushroom, capsicum & cook it for another 4 minutes.
  • Once the vegetables cooked, mix the egg, add the seasoned rice, soy sauce, red chili flakes, salt to taste and stir it for 2 – 5 minutes.
  • Garnish with chopped spring onions.
  • Serve hot and enjoy it! with sauces !!

Chocolate Cake Tiramisu – Only for Two !!!

Here is the delicious “Chocolate Tiramisu Cake”, this the recipe only for two members. I used mini spring pan, it helps to remove the tiramisu perfectly. Substitute any other cream cheese or ricotta, instead of mascarpone cheese. Serve it with fruits & enjoy !!

Bon Appetite !!

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Granulated sugar – 1/8 cup + 1 tbsp (as per sweetness)

Mascarpone Cheese, soften (room temperature) – 4 oz

Heavy whip cream – 100 ml

Egg yolks, large (room temperature) – 1 nos.

Brewed Espresso or any strong coffee – 1 cup

Savoiardi / Ladies fingers biscuit – 4-5 nos.

Vanilla extract – 1 tsp

Cocoa powder – 1 tbsp + for dusting

Any dark chocolate bar for garnishing


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In a saucepan, bring water to boil, then reduce heat to simmer.

Keep a mixing bowl that will fit over the top of the pan, but the pan should not sink all the way.

Add the separated egg yolks (room temperature) in a mixing bowl, add 1/8 cup sugar & whisk until yolks turned to pale yellow in color.

Cook over simmering heat, and use the rubber spatula to scrap the bowl.

Cover the mixture with plastic wrap & refrigerate until cool.

Step 2:

In a mixing bowl, combine whipping cream, vanilla extract & remaining tablespoon sugar and whip until not quite stiff (over stiffing lead to butter) using hand mixer.

Add the soften room temperature mascarpone cheese, to the chilled egg yolk mixture & mix it using hand mixture on low speed or fold it with spatula.

Fold the whipped cream mixture to the cheese & egg yolk mixture by using spatula.

Sieve the coco powder to the mixture & fold it slowly with spatula.

Cover it with the plastic wrap & refrigerate for 1 to 2 hours.

Step 3:

Keep the brewed espresso in a separate bowl.

Now arrange the ladies finger in single layer in the mini spring pan , by dipping in espresso mixture.

Spread half the mascarpone / cream / Zabaglion mixture over the ladyfingers. Dust some cocoa powder on top of the cheese filling.

Repeat with remaining cookies and cream mixture.

Cover and chill it for 6 hours or overnight in refrigrator.

Sprinkle with grated dark chocolate just before serving & enjoy !!!


Instead of coca powder, temper the ¼ cup of dark chocolate while cooking the egg yolk.

To enrich the chocolate flavor add a ½ tsp of instant coffee powder / brewed in egg yolk mixture.

For vegan version, avoid egg & follow the remaining procedure.


Egg Curry Masala !!

Today’s recipe is “Egg curry masala”. This dish is simple, easy to prepare, tasty, flavorful & rich. Egg can be replaced with potato / paneer for vegan version. This egg curry masala goes well with steamed rice, idly, dosa, parathas, bread etc.,

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Egg (hard boiled) – 4 nos.(cut into halves)

Oil – 1 tbsp

Tomato puree – 1 cup

Chilly powder – 1 tsp

Garam masala powder – 1tsp

Turmeric powder – 1 tsp

Salt to the taste

Onion paste;

Onion (large) – 1 no. chopped

Poppy seed – 2 tsp (soaked in warm water)

Anise seeds / sombu – 1 tsp

Ginger – 1 inch

Garlic – 6 cloves

Grind it into paste:

Coconut fresh – ¼ cup

Cilantro – few

Green chilies – 3 nos.


Cilantro / coriander leaves

Curry leaves – few

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  • First grind the ingredients onion, green chilies, poppy seeds, anise seeds, ginger, garlic & keep aside.
  • Heat oil in a pan, add grounded onion paste & cook until raw flavor goes away.
  • Add tomato puree & salt to taste, cover and cook for 5 minutes.
  • Now add the garam masala powder, turmeric, red chili powder and mix well. Add some water, cover and cook for 10 minutes.
  • After that add grounded coconut paste, chopped cilantro, curry leaves & cook until oil floats on top.
  • In a small pan, add teaspoon of oil, fry the boiled eggs & dust some red chili powder.
  • Finally add the fried eggs to the sauce or gravy.
  • Serve hot & enjoy it !!


For tomato puree, I blend it in mixer.

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Chinese Egg & Mixed Vegetables Stir Fried Rice !!!


Most favorite Chinese take – out recipe !! Fried rice is the Chinese classic comfort food. I love Chinese cuisines, because it is easy and fast to cook, packed with lots of colorful & crunchy vegetables, mild spicy & sweet sauces etc., Most of the time I used to prepare fried rice in weekends, because this helps to use all leftover vegetables from my refrigerator. Please avoid egg, if you are vegetarian.
Bon Appetite !!

Preparation Time : 10 minutes
Cooking Time : 15 minutes
Recipes Category : Main dish
Recipe Cuisines : Asian
Egg – 2 nos. (room temperature)
Mushrooms – ½ cup (chopped)
Red capsicum – 1 no.
Yellow capsicum – 1 no.
Cabbage – 1 cup (finely chopped)
Carrot – ½ (chopped)
Onion – 1 (finely chopped)
Olive oil – 3 tsp
Garlic – 2 cloves (chopped)
Ginger – small pieces (chopped)
Green chilies – 2 nos. finely chopped
Steamed Rice – 2 cups
Soy sauce (low sodium) – 2 tsp
Pepper powder – as per taste / spice
Spring onions – finely chopped
Salt to taste

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  • Heat the oil on the big pan, first fry the eggs & move to corner of the pan.
  • In same pan, add chopped onions, green chilies, garlic, ginger and saute it for 2 minutes.
  • After that add mushroom, capsicum, cabagge, carrot, beans and saute it for 5 more minutes.
  • Once the vegetables cooked,mix the egg from the corner, add the steamed rice, soy sauce, pepper powder, salt to taste and stir it for 2 – 5 minutes.
  • Garnish with chopped spring onions.
  • Serve hot and enjoy it!!!!!



Korean Mixed Vegetables Rice / Bibim-bap !!!


Bibimbap is one of the signature dish in Korea. Bibim – “mixed”, bap – “rice” is served as/ with a bowl of warm white rice topped with sautéed and seasoned vegetables, greens, sprouts and chili pepper paste (gochujang). Additionally with a raw or fried / poached egg and sliced meat (usually beef) are common. The ingredients are stirred individually & serve it hot just before eating.

This will served in hot clay bowl, which helps to retain the food warmness. Am so impressed about this dish, because in single bowl we are getting all the macro & micro nutrients, and also it’s easy to prepare and cook. This is one of the quickest & easiest meal with all nutrients.

Not only easy, it’s also eye appealing food with the gorgeous colorful vegetables. Best food for dieting / weight watchers.

I used cumin for flavor & digestion, in India it is one of the most important spice in our diet. It’s totally optional. Hope you all enjoy it !!!

Bon Appetite !!!

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Cooking Time : 15 minutes
Preparation Time : 15 minutes
Recipes Cuisines : Korean
Serving – 1

Cooked rice – 180 gm
Carrot – 1 small (¼ cup)
vegetable oil – as required
Spinach – handful
Mushroom – 3 nos (¼ cup)
Sprouted horse-gram – ¼ cup (boiled)
Fresh Cucumber – ¼ cup
Cumin powder – as per taste (optional)
Pepper powder – as per taste
Garlic – ½ tsp (finely chopped)
Ginger – ½ tsp (finely chopped)
Salt to taste
Red Sauce :

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Homemade red chili paste – 1 tsp (as per taste)
Sesame oil – ½ tsp
Soy sauce – 1 tsp (low sodium)
Sesame seeds – 1 tsp (roasted)
White vinegar – ½ tsp
Garlic – ½ tsp (finely chopped)
Ginger – ½ tsp (finely chopped)
Salt to taste
Poached / fried Egg – 1 no.
Spring onions – 1 (chopped finely)
Cilantro – 2 strand (chopped finely)

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  • For sauce, in a ramekin / bowl, stir together the red chili paste, soy sauce, vinegar, the ginger, garlic & sesame seed oil and keep aside.
  • Chop all the vegetables finely as shown above.
  • Heat a skillet over high heat. Add a ½ tsp of vegetable oil and stir fry the mushrooms with a pinch of salt, cumin powder and pepper until fragrant and tender, about 2 minutes. Remove and reserve, leaving the pan going.
  • Add a little more oil, add carrots, and a pinches of salt, pepper & cumin powder. Stir fry until beginning to soften, about two minutes. Remove and reserve, leaving the pan going.
  • Add another ½ tsp of oil, add ginger, garlic, spinach, pinch of a salt, pepper powder, cumin powder & cook until soft. Remove and reserve, leaving the pan going.
  • Add the boiled sprouts, sesame oil, and a pinch of salt, pepper, cumin and stir fry until just wilting, about 1 minute. Remove and reserve.
  • To serve, put a mound of cooked rice in a warm bowl.
  • Now, arrange servings of the mushrooms, sprouts, spinach, carrot and fresh cucumbers shaves around the perimeter of the rice. Put an poached egg in the middle / top of the rice, and garnish with the scallions & cilantro.
  • Serve it hot & enjoy with gochujang/ red chili sauce as per the palate.

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