Garlic Potato Stacks

Are you bored of the conventional boiled,mashed or fried potatoes?? Try my all new Garlic Potato Stacks which are so delicious that you cant just stop at one.

The ultimate Party Rockers!!!!!!


Hello Lovely Readers,

Potatoes are everybody’s favorites. The form may be different though. Some of you would like it fried..some boiled..some mashed and some roasted but I hardly know of anybody who doesn’t like potatoes in any of these forms. Not that I am a calorie counter but I try and avoid fried potatoes as much as I can. I would rather roast them in the oven and eat them. But all this while I thought that no matter what, nothing can beat the taste of fried potatoes. Unless I tried this recipe.


These garlic potato stacks are on top of my easy appetizers list. It is so easy to make and the end result is just unbelievable. I mean all you got to do is slice the potatoes..season them and then stack them together in a muffin tray. Bake them until brown and Voila….Your Potato Stacks are ready.

P.S- These are ultimate Party rockers.

The best part about this recipe is that you can make it any time you like. It does not require any fancy ingredient and is just perfect for your Sunday cravings. This one should definitely go up on my Fuss free Sunday recipes post. If you are following me on INSTAGRAM you would know that every Sunday I post a recipe which you could easily make without much to do. I think I should put up a separate page on the blog too regarding this. What say guys??? Let me know if you like the idea and I will definitely start working on it.


Coming back to this recipe… you wouldn’t know what I am talking about until you try them. Craving for French Fries? No more because these potato stacks are unbeatable.

Lets begin with the recipe now.


MAKES: 6 single serves

PREP TIME: 10 mins

BAKING TIME: 30 mins


  • Potatoes: 3 large (Peeled and sliced)
  • Garlic Olive Oil: 4 Tbsp
  • Salt: to taste
  • Pepper: to taste
  • Garlic Powder: 1/2 tsp
  • Onion Powder: 1/2 tsp
  • Paprika: 1/4th tsp


Peel the potatoes and slice them thinly. Mix all the seasonings with the oil. With a pastry brush, brush the muffin tins with this oil.

Then layer a potato slice in the bottom of a muffin tin with a thin layer of oil mix brushed on it. Layer another slice of potato and brush it with the garlic oil. Keep repeating till is stacks up to the top of the muffin tin. You can also season it with salt and pepper.

Bake them in a pre-heated oven for about 25 to 30 mins or until they are golden brown.

Enjoy these potato stacks.


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Garlic Butter Spinach Bow Pasta

If you talk about a lazy Sunday evening, comfort food, it cannot get better than this Pasta recipe. 

Good Evening Lovely Readers,

I am quite a pasta person on Sunday’s (actually I can have it as every meal..each day)…. but especially on Sunday’s.. I like to take a big bowl of my favorite pasta and just sit in front of the TV. Obviously you don’t want to work too much in the kitchen on a holiday. All you one to do is cook a one pot meal and you are sorted. This pasta is totally one of those.

Spinach With a handful of ingredients this one makes the job fairly easy. Now, if you are not a spinach lover you can add any other vegetable of your choice. But trust me the spinach tastes amazing in this one. You can try broccoli, mushrooms, zucchini, or even corns. Could it get any better for Sunday Supper??? No right.

I know most of you like your pastas in olive least I do. But try this one with butter and it tastes super amazing. Please do not count calories when making this. 😛   ( Its a warning) Though it does not have much calories as it has no cheese or sauce. Simple yet satisfying.

spinach 2

Lets begin with the recipe now.


Makes: Single serving 

Prep Time: 15 mins

Making Time: 5 mins


  • Bow Pasta : 150 gms or 1 cup (Boiled)
  • Butter- 2 tbsp
  • Garlic- 3 to 4 cloves finely chopped
  • Spinach- 1 cup
  • Oregano- 1 tsp
  • Chili Flakes- 1 tsp
  • Mixed Herbs- 1 tsp
  • Salt and Pepper- to taste


Boil the pasta per your liking. In a heavy bottom pan,add butter and saute the garlic and spinach. Cook for about 2 mins.

Add pasta… rest of the seasonings and you are ready to go.

Serve hot. You can top it with some cheese if you like.

Blueberry Lemonade

Made these amazing Blueberry Lemonade with Fresh Blueberry Syrup. It is so refreshing, sweet and has the tangy-ness required. It is simply a perfect day to cool down on a hot summer day.

I had a box of fresh blueberries last week and I wanted to make some amazing stuff out of it. I made Blueberry Pie Cookies out of them and wanted to make a drink or a jam too. Its getting hot these days, so I thought I should definitely try a drink. So when life gives you lemons you make Blueberry Lemonade. LOL…


P.S- This Lemonade is definitely different from the conventional Lemonade…But I just had to make these.

Its mid March now… but already getting quite hot outside.You really need a drink to beat the heat during the day. My favorites for this summer have been Tendo- Coconut Water, Salted Fresh Lime Sodas, and Buttermilk. I have been avoiding soft drinks this summer because of the high amount of sugar in them and in order to avoid those unwanted calories. Though Fresh Lime too isn’t all that great but yes at least better than Cold Drinks.


P.S- The Fresh Blueberry Syrup is the start ingredient of this recipe.

Summers scream Lemons to me. Lemons are my ultimate favorite. I love drinks with lemon and mint. This drink is just one of those experiments when i wanted to infuse lemon in my drink.With a simple and homemade blueberry syrup, this drink could not get any easier. It is wonderfully fruity and sweet from the plump juicy blueberries with just enough of a tart kick. And it is really the perfect way to cool down on a hot summer day.


P.S- Its a perfect Sunday Fuss Free Recipe. 

Lets get started with the recipe.


Makes- 2 servings

Prep Time- 20 mins

Making Time- 5 mins


  • Blueberries- 3/4th cup
  • Granulated Sugar- 1/2 cup
  • Lemon Juice- 1/4th cup
  • Some extra blueberries and lemon for garnishing


To make the blueberry syrup. combine sugar and 1 cup water in a heavy bottom sauce pan on medium heat and cook until the sugar melts. Stir in the blueberries and cook the mixture until the blueberries have broken.

Strain the mixture to get a smooth blueberry syrup.

In a pitcher mix together blueberry syrup, lemon juice and water. Serve chilled with ice..blueberries and Lemons.

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Blueberry Pie Cookies

What do you do when you are craving both pies and cookies at the same time? Nothing much…You follow my recipe and bake these pie cookies ❤

Hello Lovely Readers,


This week has been really hectic and I baked and shot like almost 5 recipes. I know you guys must be wondering that I haven’t posted any of those since like 5 days but I just couldn’t manage to do it. So here I am today, posting my most favorite recipe of what I shot.


If you have been following my blog, you would know that I always do a mix of recipes through out the week. Like I post at least 1 dessert and 1 savory item on the blog per week. I avoid baking desserts through out the week. Though whenever I am thinking of what to post next all I can think of is some amazing dessert 😛



P.S- If you are fond of Cookies then this one is definitely a must try for all you Cookie Lovers.

Pies and Tarts are my ultimate favorite. Like you can find a lot of pie recipes on the blog. I prefer them over cakes honestly. My last strawberry hand pies was my absolute favorite. I am thinking of doing savory pies on the blog. Do you have any flavor or ingredient suggestion for the savory pies? Do let me know and I will definitely try them out. I do have a caramelized onion tart on my mind but I am still working on the recipe. 😛


I can go on and on discussing about my plans but lets now discuss what all of your are here for : Blueberry Pie Cookies       I had a box of Fresh Blueberries lying with me and I was wondering what should I bake. The first thing I thought of were blueberry muffins. But I had made a batch of my banana muffins (the recipe of which you are going to see soon) and I didn’t want to indulge in muffins again .So I was really confused between blueberry cookies and pies. I was literally craving both. Trust me. But my box of blueberry could suffice only 1 recipe. So I baked these beautiful blueberry cookies in the form of a pie.


P.S- Each and every bite of these offers the very best part of an actual Blueberry Pie, with all the convenience of a Cookie. You need no fork to eat these…Yippie


You know what I love the most about a blueberry pie or any other pie is the oozy baked sugar, chewy-ish bits of baked fruit that gets all caramelized to the crust…I am craving them again guys while writing this post .. but they were over the very same day. Anyways, that is my absolute favorite part of a fruit pie. How great are those sticky little chewy bites. Oh Gawd!! Those gooey and warm bites of Pie Heaven are my inspiration for these cookies.


I have made various pies with different fruits right from apples to strawberries to mangoes. But Blueberry is my ultimate favorite as there is no pitting or peeling involved in case of blueberries. Mix the blueberries with sugar, lemon juice and lemon zest for an amazing flavor. These pie cookies have not been made with any artificial dough. I have made fresh dough and fresh blueberry jam for these cookies.

P.S- For the best flavor use Fresh Blueberries.

Lets get started with the recipe now.


MAKES: About 6 to 8 cookies

Prep Time: 45 mins (includes dough chilling time)

Baking Time: 20 mins


For the cookies dough:

  • All purpose Flour- 100 gms
  • Butter- 50 gms
  • Vanilla- 1 tsp
  • Sugar- 3 to 4 Tbsp (can vary according to how sweet you want. This one is just about perfect)
  • Chilled Water- 2 Tbsp
  • Salt- A pinch
  • Baking Powder- 1/2 tsp
  • Granulated Sugar- For sprinkling

For the blueberry jam:

  • Fresh Blueberries- 80 gms
  • Lemon Juice- 1 1/2 tbsp
  • Sugar- 4 Tbsp
  • Lemon Zest- 1 tsp
  • Water- 2 Tbsp


In a saucepan mix all the ingredients under the blueberry jam and cook it for 5 to 10 mins on slow flame. Make sure you keep stirring. Close once the blueberries have cooked and reduced to a jam like consistency. Let it cool.

On the other hand, in a large bowl, take flour and add butter. Rub the butter and the flour together with the help of your fingers until you get a grainy mixture of flour. Add in the rest of the ingredients and form a dough. The dough wouldn’t be very fine but that is how it is supposed to be. Now cover it with a cling wrap or a foil and put it in the fridge for about 30 mins.

Once the dough is chilled roll is out by dusting some flour on the work slab and cut in into atleast 1/2 inch thick rounds with the help of a cookie cutter. Use the rest of the dough by rolling it and cutting it into thin strips.

Now place the blueberry mix on the surface of the round cut cookies and top it with thin strips in a criss-cross manner.


Once these cookies are ready, place them in a tray lined with parchment paper and place the tray for at least 10 mins in the refrigerator. Now sprinkle some granulated sugar on top.

Bake them for about 20 mins at 160 degrees in a pre-heated oven.

And Voila…. the best blueberry pie cookies are now ready. Enjoy them with a glass of milk or coffee or they are just amazing as it is.


Freshly Baked Out of the Oven


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If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Marshmallow Cupcakes Blogiversary Giveaway Contest

Thank you everyone for all the lovely wishes that you sent me on my 1st blog anniversary. Yesterday was a really really special day and I am extremely happy.

Moist and Light Chocolate Cupcakes topped with melted marshmallow and sprinkles. These couldn’t be better.

Hello Lovely Readers.


If you love marshmallow’s you are going to adore these cupcakes. These cupcakes are light, fluffy and topped with melted marshmallow as the frosting for the cupcakes. Could it sound better than this?? I guess not. The marshmallow frosting is extremely easy to do unlike others and just takes about 5 mins. All you have to do is pop in the marshmallow 5 mins before the cupcake is baking in the oven and this beautiful marshmallow cupcake is ready 😀


I stumbled on these by accident, a sort of kitchen experiment! I was craving to eat cupcakes and was too lazy to whip up a frosting. I had a bag full of marshmallows with me. I thought why not try these as a frosting for my cupcakes. I was so pleased with how they turned out them. I used pink marshmallows and they look absolutely gorgeous. Once cooked the marshmallows give the cupcakes a soft, molten texture. It makes a lovely contrast against the crumbly cake surrounding it. Minimal or no icing is needed as these are already quite sweet. If you wish you can add these on top of your butter cream frosting too…but for me these were enough.


P.S- These are really addictive. Make sure you make a huge batch 😛

These cupcakes are a savior when you are running out of time and want to bake something out of this world. Also, no matter how much I love cupcakes with frostings, this one is my all new favorite. If you are fond of marshmallows then this one is definitely a must try for you. Also, if you are a beginner and are not to pro in making cupcake toppings and piping them then you should definitely start with this one. If you are using mini marshmallows then you need to use 3 to 4 marshmallow per cupcake but i used a bigger one which suffices each for a cupcake.


I have made a chocolate batter for these cupcakes. You can keep it plain with just vanilla flavor or give it any flavor you like. You can also add a lot of chocolate chips to these. The choice is entirely yours.


So lets get started with the recipe now.


Makes: 8 cupcakes

Prep Time: 15 mins

Baking Time: 30 mins


For the Cupcakes:

  • All Purpose Flour-1 1/2 cup
  • Butter- 1/2 cup
  • Sugar-3/4th cup
  • Baking Powder- 1 1/2 tsp
  • Baking Soda- 1 tsp
  • Buttermilk- 1 cup
  • Vanilla Extract-1 tsp
  • Cocoa Powder- 4 tbsp

For the Frosting

  • Large Size Marshmallows- I used Pink
  • Sprinklers


Beat the Butter and Sugar in a bowl until it is light and fluffy. Add vanilla extract, buttermilk and mix until a smooth consistency. Now in a separate bowl, sift together flour, baking powder, baking soda,and cocoa powder.

Mix the wet ingredients in the dry one and whisk it with a spatula. Do not over mix.

Now line a cupcake tray or muffin tray with liners and pour the batter. make sure you fill only 3/4th of the tray. Bake these in a pre heated oven, for 20 mins at 180 degrees.

Once they are done, pop in one marshmallow on each cupcake and bake further for 5 mins until the marshmallows are soft…then put it in microwave mode for 3 mins. Once u put the cupcakes in microwave the marshmallows will rise really high. But don’t worry, it will come back to normal.

Now your cupcakes are ready with a frosting. Let it cool down. Add sprinklers or you can also top it with your favorite topping.


As you guys know, it was my Blog Anniversary yesterday. And I am thankful to each one of you for all your love and support. 

I am holding a GiveAway Contest on Facebook & Instagram. Please participate and you could get a chance to win amazing goodies from Propshop24.

#CONTEST Details
Now most of you send me the pictures of what you cook from the blog. Its time to get awarded for that.

Enter the contest and get a chance to win these quirky and fun baking essentials from PropShop24 (Owl cake mould, Owl Spatula, Chocolate Mould and Doughnut Diary). To Enter the Contest:

1. Follow & Like @cookingdiarybyshruti on instagram and facebook.
2. Make anything of your choice from my blog and post the picture.Tag me and also use a hashtag#CDBSturns1
3. One of you who tries maximum number of recipes from the blog and whose pictures I like the most will win these amazing gifts.

Time to Cook Guys…Make me Happy 

The CONTEST is on upto 20th March 2015.

Contest open in India only!!

instagram contest

Spaghetti Italiano

If you talk about TASTY & EASY yet COMFORTING food….the this one has to top the charts. It is always on the rim when I am thinking of eating something quick and easy.

Hello all you lovely people,

I need not say much about this recipe. This one really really easy to put together. All you have to do is boil your spaghetti, throw in your favorite toppings and season it. Thats it!!! Sounds super easy doesn’t it?


If you ask me, I prefer my spaghetti without any sauce. I like it light and simple…loaded with my favorite toppings. #Nocheese 😛 Although I am huge fan of mushroom cream cheese sauce and I can have it like everyday but that one is loaded with a lot of calories. I have a lot of requests for a red sauce pasta with the perfect restaurant style sauce. I think I will be doing that one soon. Now, coming to this one, its the simplest recipe ever. Even a kid can make this one it is that easy.



P.S- If you are looking for an easy, comforting food….Try This One !!!

I like this spaghetti because it is light. I love the infused flavor of garlic and extra virgin olive oil which are total taste enhancers of this recipe. You have to use a generous amount of both if you really want to enjoy the flavors. Now, you can only use garlic, olive oil and seasoning in this spaghetti. But I add a few veggies to add additional flavors and texture to it.


Lets begin with the recipe.


Makes: Serving Good for two

Prep Time- 10 mins

Making Time:10 mins


  • Spaghetti- 1/4th Packet Boiled  ( I have used a really thin one)
  • Extra Virgin Olive Oil- 3 to 4 Tbsp
  • Garlic- 5 to 6 cloves
  • Broccoli- 1/2 cup blanched (optional)
  • Zucchini- 1/2 cup (optional)
  • Mushrooms- 1/2 cup (optional)
  • Onion- 1 diced
  • Salt- to taste
  • Pepper- to taste
  • Oregano- to taste
  • Chili Flakes- to taste


Boil the spaghetti up to your liking. Do not over cook it. Make sure you give your spaghetti a cold water bath after boiling so that it does not stick together.

In a heavy bottom pan add olive oil, once it is heated add garlic. I like to cook garlic a little longer to infuse its flavors.

Add the vegetables, spaghetti and all the seasoning together.

Just saute everything for a minute.

Your Spaghetti Italiano is now ready.

NOTE: The vegetables are optional. You can add any vegetable of your choice. You can add baby corn, capsicum, bell peppers, corn, olives, beans and a lot more. Or you can just escape the vegetables completely.



For any queries and collaborations contact me at :

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Strawberry Hand Pies

These Strawberry Hand Pies are flaky, sweet, juicy and baked to perfection. These were so yummy that I actually wanted to sell them at a bakery and wanted everyone to taste it. #Justathought 😛


Hello all you lovely readers,

Did you enjoy the series of post for valentines special on the blog? Well I got a lot of feedback where in CDBS readers shared the pictures of all that they made. The Vanilla Shortbread Strawberry Trifle with Fresh Strawberry Sauce was a huge hit. That was one of my favorites too. Well I will be sharing all the feedback by the end of the month. I was supposed to do it for January too but it somehow didn’t work. But I promise from this month onwards the CDBS Monthly Highlight page will definitely be up.


P.S- If you too want to be featured on the blog, do share your pictures and experience of cooking from CDBS. I would love to share it with the world. ❤

This month has been extremely special. Yes, a lot of amazing posts and feedback is one reason but the most amazing thing that happened a few days ago is Chef Kunal Kapur liked a few pictures of CDBS on Instagram. So did Farah Khan Ali ( Jewelry Designer). I was really taken aback by this. It was such a wonderful feeling. For more updates on that you have to follow me on INSTAGRAM: @COOKINGDIARYBYSHRUTI.



Coming back to this recipe, its my ultimate favorite. Strawberries are there in the market for a last few weeks and I am trying to make the most of it. Honestly, it was a strawberry custard creme tart which was in my head. But then I had made a similar version with mangoes last year. (Click Here for the recipe of Mango Tarts). My mom was really craving them. Since she is out of town, I didn’t want to bake it.

P.S- You will see them on the blog soon 🙂

A bite sized pie has always been in my head. Its easier to serve and because it is bite sized you can really cut onto the portions. (Although this has never been on my mind)


I know most of you find it really difficult to try a pie or a tart because of a simple thought i.e if it will come out the way it should. You can read my post of Mango Custard Creme Tarts for a detailed post on how to make it. The important thing to know while making a pie is that your crust should be perfect. It should be flaky and fudgy. You don’t want the crust to be either too crisp or too soft. It just has to be perfect. There is no other way.



P.S- There are a few simple rules you need to follow while making a pie to bake it to perfection.

These strawberry hand pies are really easy to put together if you make a perfect pie dough. Once the dough is ready you are sorted to make these. I have mentioned some common mistakes that you could possibly make while making Pies. If you avoid these, you can bake them easily.

Some Common Mistakes that you can avoid while making Pies are:

1. Not Chilling the Pie dough:

I did this mistake for the first time when I made a pie. My pie was hard as a rock. Nothing beats a tender and flaky pie crust. And the key to make a perfect pie crust is chilling the dough for atleast 30 mins. If you are wondering why is this important is because it lets the butter to solidify again and lets the gluten relax and deactivate. If you don’t follow this crucial step your pie crust is most likely to shrink while baking.

2. Not using Chilled Butter:

Baking is really about the rules. We tend to avoid things like this when mentioned in the recipe. It seems less important. But you need to keep every step in mind while baking. Using a chilled butter is really important while kneading the dough. This helps to deactivate the gluten that can be formed while kneading. If you use a warm butter it will activate the gluten in the dough.

3. Over Kneading the Dough:

Whenever you make a pie crust, just combine the dough softly with your hands. It need not be perfect. It will be crumbly. Over Kneading the dough will never give you a flaky crust. Just combine the dough together and refrigerate it.

4. Throwing the pie right into the oven before baking:

Another really common mistake. You need to chill your pie for atleast 15 to 20 mins before you put it for baking. This is because while you are working with the dough the temperature of the dough rises again because of the warmth of your hands. You have to chill it again once you have filled it with your filling so that the gluten is deactivated.

5. Serve it while its hot

I know its really difficult to stop yourself once it is out of the oven…But a hot pie directly from the oven is a really bad idea. You need to cool it for atleast 1 hour before serving so that it sets naturally. Allow it to cool down.

You can make these hand pies in any flavor you like. Right from apples to raspberries to blueberries. You can fill in anything you want. I have caramelized the strawberries with some sugar to avoid the sourness in them.


Lets begin with the recipe.


Makes- 7 to 8 pies

Preparation Time- 1 hour( includes dough chilling time)

Baking Time- 20 mins


For the pie crust:

  • All purpose flour- 120 gms
  • Chilled Unsalted Butter- 60 gms (cut in cubes)
  • Vanilla Extract- 1 tsp
  • Baking Powder- 1/4th tsp
  • Sugar- 2 to 3 tbsp
  • Salt- 1/4th tsp (if you are using salted butter you can skip this)
  • Chilled Water- 2 to 3 tbsp

For the strawberry filling:

  • Finely chopped strawberries- 1 cup
  • Castor Sugar- 4 tbsp
  • Lemon Juice- 1/2 tsp
  • Lemon Zest- 1/2 tsp


In a bowl mix together all the ingredients of the strawberry filling and keep aside in the refrigerator for cooling.

In a clean work surface, take the all purpose flour and add the chilled butter in cubes. Use a fork to break down the butter until the flour become crumbly.

Now add sugar, salt and baking powder. Make sure you work with really light hands.

Mix the vanilla extract and water together. Now drizzle 1 tsp of the mix at a time to combine a dough.

Do not add excess water. Just add enough to combine the dough. The dough will be crumbly. Form a ball, cover it with a cling wrap and let it chill for atleast 30 mins.

Once the dough is chilled…roll it out roughly till it is 1/2 inch thick, and cut out small circles of it as shown in the pic below.


Now fill in the filling, cover it with another circle, and close the ends with the help of the fork. Also punch the fork a few times on top so that there is space for some air and the pie doesn’t burst.




Once these are ready, chill it again in the fridge for about 20 mins before baking.

Bake in a preheated oven for 20 mins at 180 degrees.

Let it cool and enjoy.




For any queries and collaborations contact me at :

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.