I have a (unhealhy) love/hate relationship with food. My stomach literally knows no bounds. I could just keep on eating and eating and never feel full. So it's only natural that I have a food blog. Hello! I'm Jaya and this is my food and colour blog.


And this is my main blog

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jalebis (indian sweet). i love them but only in small doses, too sweet!
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Orange Granita Recipe (Via: Food Network) | Yields 6 servings. Ingredients: 6 oranges  4 cups freshly squeezed orange juice  Sugar, to taste  3 sprigs basil  2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)  Directions: Clean and wash the oranges. Cut off the top 1/4 of the oranges and shave a small slice off the bottom so it stands easily.  Using a grapefruit knife, cut out the flesh of the oranges and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the oranges on a cookie sheet and place in the freezer and freeze until solid.  Press the flesh of the oranges through the strainer to extract all of the juice. You should end up with about 1 1/2 to 1 3/4 cups of orange juice. Add the extra 4 cups orange juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the basil and orange-flavoured liqueur and let sit for 15 minutes.  Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.  When the granita is frozen, scoop it into the orange shells and serve immediately.
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Red Velvet Cupcakes In A Jar
1248 ♥
Creamy Lime Squares
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Recipe: Mint Chocolate Chip Cake. Recipe from Shauna Younge. Makes one 9-inch cake. Ingredients: 9 tbsp unsweetened cocoa powder 1 1/2 cups cake flour (not self-raising, i just used plain flour and replaced 3 tbsp with cornflour/cornstarch) 1 1/2 tsp salt 1 tsp bicarb soda 1/4 tsp baking powder 115g (1 stick) unsalted butter, at room temperature 1 1/2 cups caster sugar 2 large eggs, at room temperature 1/2 cup strong coffee (or water) 1/2 cup whole or low-fat milkFor the icing: 280g (2.5 sticks) unsalted (or slightly salted) butter 500g icing sugar (about 4 cups), sifted 2-3 tsp peppermint essence, adjust to taste 150g dark chocolate, very finely chopped or pulsed through a food processor green food colouring Optional: waffle ice cream cones to decorate Directions: Butter and line the base of a two 9-inch cake tins (I only had a 22cm springform tin which I used for both cakes) and preheat oven to 180°C (350°F). Sift together the cocoa powder, flour, salt, bicarb soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time and beat until fully incorporated. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients until smooth. Split batter mixture between the two prepared tins (or in my case, I used half for the first cake, baked it and then reused the tin for the other half of the batter). Bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool in tin about 5 mins, then place on a wire rack and cool completely before icing. Prepare the mint icing; remove butter from fridge about half an hour before starting. Cut up butter into smaller pieces and place in a large mixing bowl. Beat with an electric mixer on high until fluffy and smooth. Add sifted icing sugar one cup at a time, beating until combined. Add peppermint essence to taste and green food colouring. Gradually add chocolate chip pieces until you have a good distribution of chocolate bits. Use about 1/4 of the icing on top of one of the cakes and smooth over with a spatula. Place second cake top side down on top of the iced cake. Cover entire cake with more icing, smoothing with a spatula. I used an offset spatula, running it under hot water every now and then to help keep the surface smoother. Use the leftover icing to form scoops of icing to place on top of the cake, arranged however you like. Use mini ice cream cones or chop the ends of normal-sized cones and place on top of icing scoops. Alternatively you could cover the top with extra dark chocolate chips.  Can be served immediately or stored in an airtight container overnight. Serve at room temperature.
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mint chocolate chip ice cream
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Margarita Popsicles
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lime ice cream!
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Key Lime Cheesecake!
25 ♥
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