Mango lemon drizzle cake that’s a word i don’t think many would choose to start the post, however it sums up my this post. I’m jealous of the parents whose kids have sweet tooth and eat everything sweet, gooey….my Cherry…CHOCOLATE..everything else is yucky. Mango is coated in chocolate..yummy…but how long can i trick her..she picks the mango out and eats the chocolate…and there goes my any motivation to cook anything sweet without chocolate. Now that i was craving for mango dessert (courtesy lockdoWn)…traditional Indian dessert for only me..way too lazy to cook for 1. Only option- Cake…But yummy mango..plain mango..boring mango…twist of lime…zing mango ;). So i tried Rachel Allen’s Mango lemon drizzle cake. As per my past experiences, mango cakes and muffins are usually dense, you lessen the mango puree…flavor takes hit. So taking a hint this time i used kesari mango here. Result..was again a bit dense..but on..with crunch of lemon drizzle. Do try this if you are all out mango fan

Preparation time- 10 min
Cooking time – 60 min

Ingredients –

1 cup butter
3/4 cup brown sugar
2 eggs
zest of 2 lemons
juice of 1 lemon
1 tsp baking powder
3/4 cup flour
1 cup mango puree
1 tbsp – granulated sugar


Pre heat oven at 180 deg,cream butter and sugar fluffy, add eggs one at a time. Add lemon zest, baking powder and flour. Mix and then gradually fold in the mango puree. Pour in greased pan. Bake for 50-60 min or till the skewer comes out clean. Mix sugar and lemon juice. Poke some holes on the cake, pour the sugar lemon juice. I love drama effects so here the cake is layered in icing sugar..but you can steer clear if you prefer simple. Enjoy on a rainy day…on a morning with coffee…or simple midnight indulgence.
My daughters friends scooped them lovingly with mango on side.

Oven baked chicken with rice

Another addition to my lazy one pot meal. Since hubby and daughter hooked to Roast chicken…my household staple Rice had to come in picture. Usually one prefers to take it real slow on weekends and make such one pot meal…but in this Covid time and amidst lock down…i hear the Dowager Countess asking” What is a weekend”..hence this dish is becoming a regular on my dining table.

Preparation time- 10 minutes
Cooking time- 1 hr 15 minutes


4 Chicken thighs
4 potatoes
4 tomatoes
1/2 cup garlic peeled
1 cup rice
2 onions
1 tbsp – ginger powder
1 tbsp- garlic powder
1 tbsp- paprika or Kashmiri red chilli powder
1 tbsp- black pepper powder
juice of 1 1/2 lemon
Olive oil
Chicken Stock- 1 ltr


Score the thighs, add ginger powder, garlic powder, paprika, black pepper powder, salt, lemon juice. Rub all on the pieces and let them marinate for 4 hours. Cut the potatoes, tomatoes in half. Chop the onions and garlic.
Add salt, pepper, lemon juice , thyme, rosemary to chopped potato and tomato, put aside. Pre heat oven at 220. In a non stick pan add a bit of olive oil, add chicken one by one..seal the chicken, would take around 10 minutes on med high flame. Meanwhile add oil and some butter to the roasting pan (Here as i do not have a big oven roasting dish i’m juggling between two pans..if you have one then use it on gas top to seal chicken and then throw the same in the oven). Once the chicken is done, place it in the the same pan which you sealed the chicken..add the chopped garlic..saute, add onion..saute…add the chicken stock to the pan, deglaze and add the same to the pan for oven with chicken in it. Add rice, potato and tomatoes to it, some salt and thyme. Place it in the oven , let it brown for 10 minutes, then cover it with foil. Let it bake for 1 hour..keep a tab on water.
Once done…your potatoes would be super soft, rice would not be fluffy, not soggy also. Its a simple one pot meal which will eventually make you lazy 😉