Banana Pancakes


My annual urge to work on my bikini bod got late this year. Let me explain this, someone once told me, life is cyclic and god bless that smart lad wherever he is. Every year  I make weird, middle of the year resolutions and usually they are the same things. Sometimes they are to sleep less and sometimes to filter my talks, reduce my talks, not talk to strangers (my childhood favorite). But there is one resolution I make every year, it’s almost a permanent member on this list and that is the devil that is weightloss. In the middle of the year, irrespective of the day and time, I find myself a new goal in life. It is a decision I make by the seat of my pants, for instance one year, it was at a cousins wedding pheras after I had gulped five Gulab jamuns. That night I had a sudden epiphany and lo! as though master oogway showed me my new path in life, I was going to get skinny. And then like clockwork it starts each year, painful juice diets, counting chapatis and constant cribbing. One year, deprived off butter chicken I got so psyched out that I scolded a cafe owner for not mentioning the number of calories in the items in his menu.  as a thumb rule the next stage after this is to only find m sitting in the corner of some shady bar drowning my sorrows in Dal Makhani.

But what the hell dude I’m nearly three decades old (not yet my friend, not yet) and I’m suppose to have like a major grip on life on earth by now. But alas! such is not my case and the case of so many other people I  know. Eating clean to reach your fitness goal is a solid pain which gets worse as you grow older. Since my college time antics to sleep through the days and skip meals don’t work on my constantly hungry body anymore, I have taken measures to help engage my body and mind in things other than just battling my waistline. Eating clean doesn’t have to be so hard if we can cook food that is as tasty as it is healthy. For this i have a secret stash ( ya my secret stash consists of recipes duh!) of healthy and tasty recipes, that I don’t have to do like shots. These for a girl who has a major appetite for desserts is the biggest treasure.

Today I’m sharing one of my favorite breakfast recipes that satisfies my morning sugar cravings without ruining my skin like body like sugar does. It’s pretty simple to make and you just have to throw everything into the mixer and listen to it jam.



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Serves 6
  • 1/2 cup rice flour + 1/2 cup oat flour (just pulse oats in the mixer till they are a fine powder)
  • 1 teaspoon baking powder
  • Pinch of salt
  • Pinch of ground cinnamon
  • 1 cup soy milk
  • 1 tablespoon honey
  • few drops of vanilla essence
  • 1 banana
  • In a bowl mix rice flour, oat flour, baking powder, salt and cinnamon.
  • In another bowl mix soy milk, honey, vanilla.
  • Mix the ingredients along with a banana and using a blender blend till smooth.
  • If the batter looks too thick before use add a table spoon or two or water. (this tends to happen when the batter is left for sometime, so add water to restore to desired consistency)
  • warm the pan and spread some oil with the help of a brush or a kitchen towel.
  • Once the pan is hot pour the batter and cook till brown on both sides.
  • Serve with whipped cream, sliced banana and honey.

Tip: Make sure you use a good nonstick pan

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Chocolate Cake With Whipped Ganache And Berries

The Best Chocolate Cake With  Whipped  Ganache


This recipe of my chocolate ganache is the easiest and the tastiest thing in the whole darn world. It will have you licking your fingers and leave you with an insatiable longing for more. And after you have eaten the cake you will have yourself making more for spreading on your toasts on biscuits or just mouthing dollops of it ,”just because”. The best part is that, its too damn easy and just needs 3 ingredients. The chocolate cake in this recipe is super moist and layered with this ganache and topped with berries, it graduates from being super yum to irresistible. I suggest you start making your list and prepone that trip to the supermarket to like…. NOW…..



Chocolate Ganache 


  • Chocolate Ganache 250 gms
  • Cooking cream 200 ml
  • Liquid Glucose 1 tsp


  • Slice up your chocolate finely and uniformly and place in a heatproof bowl.
  • Now in a saucepan heat cream and liquid glucose till just about to boil.
  • Do not boil
  • Now pour it over your chocolate and stir till chocolate melts.
  • Pass the chocolate through a sieve and refrigerate covered with cling film.

Chocolate Cake


  • Dark chocolate 50 gms
  • Soft butter 100gms
  • Brown sugar 1/2 cup
  • Vanilla essence 1tsp
  • Eggs 2
  • Flour 100gms
  • Baking powder 1 tsp
  • Cocoa powder 1tbsp
  • Milk 2 tbsp
  • Vanilla essence 1 tsp


  • Preheat oven at 180 degrees, grease and line your tin. (6 inches round)
  • Melt chocolate in a double boiler and set aside to cool
  • Sift flour, baking powder and cocoa powder and keep aside.
  • Using electric mixer cream butter, sugar and vanilla until light and fluffy.
  • Add 1 egg with 1 tbsp of flour mixture and beat well, then add the next egg and beat again.
  • Add melted chocolate and beat till well combined.
  • Fold half of the flour mixture into the butter mixture and add 1tbsp milk. stir well to combine.
  • Repeat with the remaining flour and milk.
  • Pour into the pan and bake for 30 mins or till an inserted skewer comes out clean.

Assembling The Cake

  • Chocolate cake
  • Chocolate ganache
  • 1/3 bowl whipping cream
  • Soaking syrup of sugar and water
  • Few drops of any liqueur of your choice (optional )


  • In a large bowl beat the whipping cream till stiff peaks form.
  • Mix this cream with the chocolate ganache and beat lightly till a mousse consistency is achieved.
  • Now slice the cake thinly
  • You make soak the cake with a mixture of sugar and water if you like and a little bit of liqueur.
  • Spread ganache between the layers also throw in a berry or two.
  • Top the cake with a large dollop of ganache and berries
  • Sprinkle with icing sugar.


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Enjoy !

Rosewater Pistachio Yoghurt Cake (Eggless)

Rosewater Pistachio Yoghurt Cake (Eggless)_DSC0770By now, this is understood that I eat cake all the time. I don’t wait for occasions which is because I love sweets and also because I can’t wait. I’m in general an exponentially impatient person. Apart from days when I’m hogging on cake because my domestic help came on time (hurray) or hasn’t come at all (I’m dying if I haven’t already), on days when there isn’t anything nice to eat or when the glutton in me has just completed a delicious meal, I find myself cutting an extra slice whenever the occasion calls for it.

And then out of the blue, god gave me a reason. While I was busy burying myself under the mammoth of backlog of my reading on an afternoon, I received a call. A friend who was expecting had delivered a baby girl. It was unexpected because she wasn’t due until few weeks. To the parent’s bewilderment the baby’s father was on a work trip and found himself running between airline counters and praying that time go backwards somehow. When I met him at the hospital a day later he said that, that hour in the flight had seemed like a lifetime.

After an hour of talking to the beaming parents I decided to take my leave and let the newbie mom rest. On my way back I couldn’t stop thinking of the power of creating things. How something that one creates is so precious to him. How one dedicates his life to his own child or his brain child, to a cause he we may have adopted, to designs he created, to a poem, to firms that are products of years of hardwork and offcourse to children. We find so much joy in our creations.

When I came back, I decided to try a new recipe for my friends and for the new parents . This recipe with its Indian flavors is almost Mithai like, topped with a sugar glaze it reminds you of Chashni dipped sweets. Its a perfect recipe to serve to people who enjoy desi sweets. With pistachios and rosewater the cake is a delight to both the tastebuds and  ones sense of smell. And the best part is that, when you serve this to nosy Aunties who take two slices and then give you a vicious stare and say “Anda to nahi hai” ?, you don’t have to think twice.


Rosewater and Pistachio Yoghurt Cake.


1 cup dahi

3/4 cup granulated sugar

1 1/4 cup maida

1/4 cup Pistachio custard powder

1 tsp baking soda

1/2 tsp baking powder

2 tbsp milk

1/2 cup + 1 tbsp refined oil

Rosewater glaze

1 1/4 cup Powdered Sugar

2  tablespoons Rosewater

Some pistachios and dried rose petals to sprinkle on top


Mix together curd, sugar and oil till the sugar is dissolved.

Gradually add maida and mix well to form a smooth batter.

add in milk and vanilla essence.

Pour the batter in a 8 inch cake tin or in smaller moulds like i have and bake on 160 for 45 minutes.

Make the glaze by mixing the sugar and rosewater and pour on the cake once cooled.

Sprinkle pistachios and rose petals.








The thought was unrestrainable, the moment someone mentioned her all I could think of was cheese. Stringy, gooey slices and cubes of cheese. Grated over chutney sandwiches, slices stacked in vada pao or rolled between paranthas. Before I tell you more about her let me just say I’ve not posted for a long time now. Twenty five days Facebook tells me and milord before you send me the summons, let me say I was traveling and looking for inspiration. Looking for inspiration, such a cliche isn’t it, but don’t yawn just yet. Inspiration can be quite a mysterious bitch but maybe that’s a part of her job description. She is random and unpredictable. Sometimes waking me up at nights and somedays keeping me alluded all together. She’s like my hip neighbor who promised to meet me in the park for yoga and didn’t turn up (yeah I was stood up) and then one day randomly met me at a party and played best friend. So during the days that I did my vanishing act, I travelled extensively and I found her, my inspiration, my muse my very own Yoko Ono, who inspired this post.

So without further ado let me tell you about her now. To picture her, think of Molly from the sitcom Mike and Molly. Now dress her as an indian, in a suit and patiala salwar with silver sneakers (since we are trekking) and to accessorize add rug sack of Gujarati snacks. I met Molly’s Indian doppelganger in the swizz alps and then she became the precise reason why despite hours of walking indecisively from one window display to the other in shopping malls, despite trekking glaciers ( just one to be exact) and dancing to singers playing roadside I only gained weight during my alpine adventures if not come home looking like Kate moss.

To tell you how that happened let me give you a quick overview of my time with her.

Scene – Hiking with molly

Mr. incredible (my guy) and a panting me are pushing through the raging winds and climbing rock by rock, scaling a relatively tiny, snow laden peak. As romantic as it looked, all by ourselves in the middle of a Yash Chopra film, I’m being a typical heroine and praying to the man above to either grant me powers of telekinesis or just make me stumble upon some divine elevator.

Oh !  I realize but this is not the Himalayas are we out of jurisdiction, my lord? And also no Sanjeevani booti to bring me back if I’m gone how will my imaginary children live without me. And so I begin negotiations with the big man over coconuts and rose malas or whatever is in trend these days. Mr Incredible on the other hand, oblivious of my physical and spiritual struggles has effortlessly made it to the top and calls out to me. At that painful moment I look at him with eyes bursting with so much expression and legs shivering so hard people would have thought I was performing bharatnatyam. Oh god, I pray, how will I make it ?, show me a sign, give me some motivation.

And as though at that very moment, the big man was having a free day, I see her. My Molly dressed up like a Neelgai in an indigo salwar kameez, stands next to my man, cheering me up. I dig my feet harder into the snow and leap and then I spot it. My motivation, nestled atop Molly’s padded, tiny hands is a packet of khakhra and jalapeno cheese dip. It had been over two hours in the trek and I was at the verge of a huge emotional upheaval but then when that cheese dip could climb all the way up why couldn’t I. I race to the top like the hero in the end of a flick with superhuman strength, dodging the treacherous rocks and just before I make it, I twist my ankle and nearly fall but a pair of gloved hands pull me up. I’m in my safe haven in the arms of Mr Incredible and before we wrap ourselves around one another, I spot a mound of haldiram packets over the the pristine snow.

Where are we? I think. ” Molly” I call out to her, “did you see that”? “Is someone selling Indian snacks here” ?  She gives me a you are so dumb look and says “I brought it, “thought you guys might need it after the trek”. And as I wrap my mind around how much stuff she has dragged up the mountain and how the hell she might have done that she says, “I should have got my camping stove too and made some chai”.

I am zapped my mouth is hanging open thinking of her dedication to food. I’m so ashamed of myself for cribbing on the trek and now partly also because all the people on the top are now  eyeballing us. But Molly is a rock and completely engrossed in her khakhra and cheesy dip. An hour later and ten packets lighter Molly is packing her goodie bag for the descent. I brace myself once again and stand up to begin my battle against the elements once again. Molly turns around and starts walking towards the other direction and yells “bye”.

Which route are you taking, I say. Do you know an easier track ?

She just laughs and points towards a boulder.

Im confused at this point and look around it till I spot it.

“The Cable Rail” a signboard says, a rail all the way to the bottom. I look at Mr. incredible like people stare at the ones who stop on red lights with no hawaldars.

And then without a word I borrow Molly’s cheese roll and quietly we walk down to the cable rail.

Cheese Buttermilk Biscuits ( For Molly )

These biscuits are best when eaten for breakfast. Split it into two and shove your omelet between the slices. They are soft at the centre and crisp on the outside with cheesy layers.

What you need 

1 1/2 cup flour

1 1/2 tablespoon baking powder

1/4 th teaspoon salt

1/2 teaspoon sugar

3/4th cup cheddar cheese

1/2 cup cold butter ( I used Amul garlic and herbs butter)

1/4 cup butter milk (i used Amul, which i already spiced)

1 teaspoon finely chopped coriander


1.Preheat the oven to 160 degrees

2. In a big bowl whisk flour, baking powder, salt, sugar. then lightly mix butter and cheese in it with your fingers. Do not work the mixture too much or you will built gluten.

3. Our the buttermilk gradually and prepare a soft dough, again do not knead, just bring the mixture together lightly.

4.  Wrap in cling film and rest the dough for at least an hour

5. Now make a thick one inch chapati with your hand or roll it out lightly with a rolling pin.

6. Cut it into circles like i have with a cookie cutter, alternatively you can cut 1″ * 1″ squares with a knife.

7. Bake for 25 to 30 minutes on 170 degrees.

8. Serve hot with a mayonnaise dip.





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Cherry Cheesecake Brownie

I completed this post some time back and just didn’t have the heart to upload it until today. Something or the other just didn’t feel right and I kept playing with the photos and the writing. Then last night I watched Julie and Julia for the nth time. Mister pulled the blanket over his head and snored while I lost myself to the sound of sizzling butter and more butter and more packs of butter. The movie is such a celebration of butter as a key ingredient in cooking and its something we shy so much from today. Substituting it with margarine or whatever lab synthesized stuff they will tell us wont go into our asses. My verdict on this is that we have to trust cows, they have been in this industry for way longer than Nutralite. So don’t shy away from butter because like they say, “everything is better with butter”. For me nothing in this world is as gratifying as butter but then off course there is Chocolate. And then if you think more there is cheese, so many types of it in so many different flavors, textures and aromas. So if we were to combine these divine ingredients would’nt the outcome be something absolutely irresistible and to die for. If I were to make a brownie and a cheesecake rolled into one how would one keep themselves from its seduction.

Let me tell you then, that you cannot. You will keep coming back for more, your guests will be floored and you will find your better half dunking it in milk with your little ones. Isn’t that what life is really about, food that is packed with so much flavor that every bite is an explosion in your mouth. Food that is so bold that it is almost slutty and gives away everything at your first rendezvous. I ensure you that you will love this recipe and it will leave you yearning for more.





8 * 8 TIN


For the brownie

chocolate 150gms chopped

butter 115gms

cocoa powder 2 tbsp

castor sugar 1 cup

vanilla essense 1 tsp

eggs 3

maida 90gms

For the cheesecake

1/2 cup cream-cheese

1/3 tbsp cornflour

1 1/2 tbsp milk

couple of drops of vanilla or cheesecake essence

1 tbsp sugar

1/4 cup of cherry preserve/pie filling


  • Preheat your oven
  • Melt butter on a double boiler making sure you do not, I repeat, do not get any water near it. Keep it aside now cream together butter and sugar for the brownie.
  • Mix chocolate in the butter sugar batter and cocoa powder and vanilla essence.
  • Now add one egg at a time and beat.
  • Stir in maida and cut in fold the batter carefully till uniformly mixed.
  • Pour into a greased pan line with butter paper.
  • Now mix together all ingredients of the cheesecake layer apart from the cherry preserve.
  • pour this smooth mixture over the brownie and using a toothpick create swirls
  • bake for 30 mins at 160 degrees
  • Now spoon the cherry mixture over the brownie randomly and bake for an additional 5 to 10 mins
  • The centre of the brownie will be slightly gooey so leave to cool before removing from the tin.
  • in my opinion these brownies taste best after a day





Stone Fruit Butter Cake


Its a lovely Sunday afternoon in the month of July and the entire city is either snoozing post lunch or chomping on fried fritters with chai while I am slouching and staring at my computer screen. Mister is on the yoga mat pumping his body, finishing round after rounds of suryanamaskar with poise. I have another bite of the hyped red velvet cake from a close by bakery and watch his booch with contentment. Oh life is good!

Last week I made a discovery. Those life changing/majorly impacting kind of discoveries that we think we will treasure for the rest of our lives but basically forget just after a glass of champagne on a Sunday brunch. On one such brunch I received a lengthy discourse over a lengthier five course meal, from a close friend. And that my friends I will say in the future was the turning point of my life. The day my friend who resembles a chubby cherub dressed as the Holy Ghost, locked his ornamented hands on the table and debated for two full hours on the subject of self forgiveness.All the other tables ceased to exist and he shared with me this sublime gift that I decided to follow as my mantra till I shall lay in my grave. My friend’s ways weren’t so Zen until recently and he himself has been a veteran in the field of guilt and punishing ourselves over the smallest of things. By smallest of things I mean the pixie haircut that you got last week and envisioned yourself looking like Audrey Hepburn but instead came out of the salon resembling the Korean supreme leader Kim Jong-un. The cute guy you saw in the park each morning, who dropped subtle hints which you picked yet wanted to play hard to get and then he dropped of the face of earth, stop being angry at yourself. The scene from your last family dinner that the grammar nazi in you keeps replaying in your mind, the moment when your boyfriend asked your dad to pass the POTAhTOES (potatoes) and an awkward silence fell on the table. Stop thinking about it and trying to change the outcome of the evening, inception as of now is just a thing of the movies.

Stop being harsh on yourself just because you turned thirty last week. An old woman I met once told me she was very very young, a very young eighty. Stop trying to live upto tiring expectations of men who fantasize poreless skins and eggshell skin tones. And most of all stop hiding your body in loose garbs of kaftans because you gained a few extra kilos or a little one is on his way. Narrow or wide, curvy or chubby under no circumstances waste the waist, flaunt it girl and let no one tell you otherwise.

So on that fateful day, amidst the clatter of spoons striking emptying plates and scurrying waiters with steaming food, a thought emerged from the deep delves of my mind. The idea that there is nothing more fatal to ones self-confidence than unchecked self criticism. The knife is the sharpest when we are the ones yielding it. And so I decided to cut myself some slag and to stop being my own soul sucking boss, assessing and grading my everyday performance.

So forgive yourself for the day you raced on your kinetic to impress that hot girl in your tuition and slipped on a pile of sand bruising nothing more than one lanky leg and an embarrassed ego. Forgive yourself for banging your dad’s new car so hard against your own homes gate that the airbags deployed and knocked you out. Forgive yourself for the day that you slept so soundly that the entire family rang the doorbell for hours and finally broke the lock worrying about you. Forgive yourself for chosing the wrong guy who broke more than just your heart, it was never you who was at fault. Embrace yourself with all your flaws and little mistakes you make from time to time and you will continue to do so.

And most importantly cut yourself an extra large slice when you bake this cake because

  1. i) You will not be harsh on yourself
  2. ii) Its just fruit and eggs, which is basically as healthy as anything can get

iii)  because it is absolutely gobsmackingly delicious

Hope you enjoy the recipe.


Stone Fruit Butter Cake

6 inch round tin


  • Butter 100gms
  • Caster sugar 1/2 cup (100 gms)
  • Maida flour 3/4 cup (100 gms)
  • Baking powder 1 levelled tsp
  • Eggs 2
  • Milk 1-2 tbsp
  • Vanilla essense
  • 1/ 2 cup fruits  ( apricots, peach and cherries)


  • Preheat the oven at 180 degrees
  • Sift maida and baking powder and keep aside
  • Chop peaches, apricot and pit the cherries
  • Add 1/2 tbsp of castor sugar to the fruits, mix with your hands and keep aside
  • Cream together butter and sugar till light and fluffy
  • Add vanilla essence and mix well
  • Add eggs and maida alternatively beating well after each addition
  • Add the fruits now draining any juice left behind in the bowl
  • Add milk and mix well
  • Pour the batter in a well greased and dusted six inch round tin
  • Bake for 30 to 40 minutes or until till golden brown.
  • serve with a scoop of vanilla ice cream and grilled peaches




Key Lime Pie

All people are committed people.

I had this great epiphany a couple of days ago. On a breezy, ritualistic night of scrabble, we sat under a frangipani tree in a coffee shop with a friend. By “we” I imply Me and the Mister (my object of affection, my intended, my plus one, my old ball and chain, hope he isn’t reading). So this chubby friend of ours who has been single for almost half a decade now, tells us he has an announcement to make. Don’t blame me for jumping to conclusions but the latest trend says announcements in my circle have a lot to do with shehnais and eventually baby bouncers. So me being me, quickly drew tried to draw a conclusion but with this guy i couldn’t. It had been a long, bumpy ride for him with his family hellbent on arranging matrimony, each time I thought this one would bite the dust he found a way around emerging “single“. After hearing accounts of fifteen such attempts I had stopped keeping count, the man was not ready for the leap. So as the Mister made another triple letter score word and I rolled my head side to side like an itchy cow, our button nosed friend got up from the table and said the words I thought might never touch the tip of his tongue,” I’m committed to someone”, he said.

A thing about the man of my affections. The man is eternally so composed that unlike me he never finds himself looking like an out of control, over excited chimpanzee. Neither in our wedding pictures or while watching romantic flicks nor at that moment when I though tongue-tied was unable able to contain my excitement and screamt, “who who who”!

He said “I’m in a relationship with my freedom, my life of single-dom”.

After a night of processing, the next day I understood his point of view. People are attached to things, to emotions and activities that make them happy. A certain large guy in my gym class is committed to fitness and is almost possessive about his protein shake and fly press. A friend who is a movie buff is in a relationship with the bittorent software and it romances her in different genres everyday.

While talking of relationships, I have recently landed on a dangerous territory. The intimidating yet equally exciting territory of an illicit love affair. A fling with a chilled out, six-foot tall and deliciously dark object of desire, I find myself helplessly drawn to him as he romances my curves and lights up for me every time I’m at his door. I even sneak upto him on those long sleepless nights and never does he hesitate in baring his heart to me. A relationship of complete transparency, isn’t he a keeper ?.And so after countless nighttime escapades Im no longer going to keep it a secret, I confess my love and declare my commitment to you.

My double door refrigerator, you have given a new meaning to the word “satisfaction“.

So nuff said !  Since its pretty clear now that I’m guilty of gluttony and I’v decided to put myself up to the task of sharing the load with you guys. Sharing recipes that Iv been collecting for years now and also some thoughts and crazy ramblings.

The first recipe I’m sharing is super simple and the inspiration came from my neighbors lime tree that I like to say trespassed into my backyard. The recipe is a key lime pie that has a crisp and sinfully buttery crust and at the same time a sweet, sour and delightfully creamy filling. The thing that floored me about this pie is the fact that lazy people like me can make it so quickly right at home and then curl up in front of the television relishing it with a dollop of whipped cream. Doesn’t just the thought that makes you smile? This is the ultimate comfort food and at the same time so swanky that it will up your game during the next dinner party. So don’t call the cafe for a take out … not just yet…you won’t need him anymore!

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Key Lime Pie

One 9″ pie, about 8 servings



1 1/2 cups digestive biscuit crumbs

1/4 cup confectioners’ sugar (optional if biscuits are sweet)

1/8 teaspoon salt

1/3 cup melted butter


3 large egg yolks

1 can condensed milk

1/2 cup + 2 tbsp freshly squeezed lime juice

2 to 3 drops of lime oil optional


 A 9″ pie dish with a removable plate bottom

swirls of lime rind for decorating


1) Put the biscuits in a clean cloth and crush with a rolling pin till its is a coarse powder. You will be tempted to run them in the mixer grinder, do not give into temptation. This is your workout.

2) Stir together all of the crust ingredients, mixing thoroughly till well combined. Don’t be afraid to get your hands dirty.

3) Slightly grease the bottom of your pie dish and press the crumbs into the bottom using any flat bottom bowl or glass, pull the mixture up to the sides till the crush looks uniformly thick.

4) Bake the pie crust for 10 to 12 minutes; it’ll start to darken in color a bit. Remove it from the oven, and place it on a rack to cool for about 15 to 20 minutes.

(it is important to cool the crust a little at this stage and not pour the filling into the hot crust as the egg in the filling might scramble)

For the filling

5) Whisk the grated lime zest and egg yolks at high speed of an electric mixer for about 5 minutes. The mixture will lighten in color and thicken somewhat resembling a custard.

6) Now add condensed milk  and beat at high speed for 3 minutes; the filling will become slightly thicker, and gain some volume.

7) Add the lime juice and stir lightly till combined. The mixture will thicken further now, add the lime oil now.

8) Pour the mixture into the crust, and return the pie to the oven. Bake for about 30 minutes at 170 degree or till it appears set around the edges, though still a bit wobbly in the center.

9) Take the pie out of the oven, and cool to room temperature. Refrigerate for several hours before serving preferably overnight and the flavors settle and deepen.

Slice and serve each piece with a dollop of whipped cream and garnish with swirls or pieces of lime and get ready to make midnight trips to your refrigerator.