A Taste of South India

Dosas are the crepes of the Indian world. Dosas originate from Southern India (places like Tamil Nadu and Kerala) but are also popular in Sri Lanka and Singapore. Dosas are generally gluten free, made from ground lentils or rice (however, wheat dosas are also available) and are served with an array of colourful chutneys in tiny silver bowls.

I had the opportunity to visit Udupi Madras Cafe in the heart of Mississauga that serves an impressive list of South Indian dishes (all vegetarian friendly). We went on a Saturday for lunch and Udupi wasn’t too packed but people were streaming in and out frequently. Bollywood tunes played over the sound system, sometimes too loud that I could not hear my fellow diners but I think someone in management realized this and turned down the volume.

We were a large group of 11 adults and 5 children but the menu had enough options to impress all palates.

The children ordered a mini pizza Utthapum from the Kids Corner menu. The picture is evidence of how quickly it was chomped down on. The dough was soft and the sprinkled spices with toppings of bell pepper, onion, and tomato ensconced between melted cheese was a delicious combination. My first reaction was, “this is like a really desi pizza.”


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Wowza brownies – with chocolate bits

Hello my fellow travellers,

I’m on an M&M roll! These brownies had drops of M&M chocolates, which I hoped would stay afloat but unfortunately sank to the bottom and the color bled so it looked like I added a peacock to this recipe!



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Cute as a button: M&M cookies

Hello my fellow travellers,

So I figured, why not make regular cookie dough but press M&M chocolate pieces into the top of the dough before baking? Result: Scrumptious and totally cute/eye appealing cookies. I couldn’t help myself to seconds and thirds.


What I love about cookie dough is its versatility. You can make a basic cookie dough recipe and later add chocolate chips, M&Ms, oreo cookie crumbs (cookie inception), cocoa powder, nuts, etc. The choice is yours when it comes to flavours. Its like when I walk into a Baskin Robbin’s ice cream store and they have 32 + flavours and I feel like I should try at least 10 of those flavours with the pink spoon to get a good idea of what I’m in the mood for on that day (and also sneaking in extra ice cream – what? don’t pretend like you’ve never done that before!). This cookie recipe is a keeper and highly addictive.

What’s that I hear? The jingle for ‘who ate the cookie from the cookie jar?’



1 cup packed brown sugar

1/2 cup organic cane sugar

1 cup butter, softened (key is to leave it out overnight if possible. You will get the softest cookies ever!)

2 eggs

1 1/2 teaspoon pure vanilla extract

2 cups all purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 cup M&M’s (I used normal milk chocolate and peanut butter filled)


  1. Preheat oven to 350 degrees celsius. Prepare baking sheet with parchment paper.
  2. Cream together brown sugar, organic cane sugar, and butter together. Add eggs one at a time and mix well. Add vanilla extract.
  3. In a medium bowl, mix all purpose, whole wheat, and baking soda with a whisk. Incorporate slowly into sugar batter.
  4. The dough should form together nicely, which you can drop by spoonfuls (1 teaspoon or cookie scoop) onto the baking sheet. Press M&M pieces into the top of the cookie. I did about 5-6.
  5. Bake for 9-12 minutes or until edges are golden brown.


L.O.V.E chocolate cake

Hello my fellow travellers,

Sorry for the delay in posting up a recipe! I was busy wrapping things up for university and now I am free! Can’t believe how fast time goes by. Today’s recipe is for anyone who wants to serve up a dessert that will leave your guests impressed and show your love for them.


This chocolate cake is moist and pairs perfectly with a cup of coffee or tall glass of milk. With a light dusting of icing sugar and a bow of fresh fruit, a bite of this cake will you put you in chocolate heaven.


Baked in 9 inch heart shaped cake pan

1/2 cup cocoa powder

1 cup boiling water

1 cup all purpose flour

1/3 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup (200 grams) organic cane sugar

2 large eggs

2 teaspoons pure vanilla extract


1 tbsp icing sugar

1 strawberry, halved

Handful of blueberries


  1. Preheat oven to 375 degrees and grease tin.
  2. Boil water and pour into heat proof bowl. Add cocoa powder and mix well.
  3. In medium bowl, mix together flour, baking powder, and salt.
  4. In bowl of stand mixer (with paddle attachment), cream together softened butter and sugar. Add one egg at a time and mix well along with vanilla extract. Incorporate flour mixture into wet ingredients. Slowly add cooled cocoa water mixture and blend together.
  5. Pour batter into pan and bake for 16-20 minutes. Check at the 16 minute mark. When toothpick inserted in center of cake comes out clean, the cake is ready.
  6. Dust with icing sugar and decorate with fruit.