Mulberry Vanilla Layered Bundt Cake

Easter Special! 🐣

Finally got into the bandwagon in preparing of bundt cakes. But this version of cake is different with my kind of taste and i.e Mulberry And Vanilla. 🍮

It’s spongy,soft and the texture is just lovely.😍

Let’s get started with this scrumptious cake.

Preparing Time-5 minutes, Cooking Time – 15 minutes, Servings- 2

Ingredients –

Mulberry Pulp – 1 cup,

All purpose flour- 1 cup,

Sugar – 1/2 cup,

Butter- 1/2 cup,

Vanilla Essence- 1 tsp,

Baking Powder- 1 tsp,

Baking Soda- 1 tsp,

Milk- 1 cup.


  1. Preheat the oven at 180*C.
  2. In a bowl beat the butter, powdered sugar and vanilla essence till light and fluffy.
  3. Sift together flour,baking powder and baking soda.
  4. Add the milk, mix with a spatula and then fold it in the flour.
  5. Grease the pan with butter/ghee.
  6. Pour the batter into the pan till 3/4th full.
  7. Bake for 15 minutes or till a skewer/knife point/toothpick when inserted in the centre of the cake comes out clean.
  8. Let it cool.
  9. In the mean time you can prepare the mulberry pulp. In a pan add, 1/2 cup lukewarm water and 10-15 mulberries.
  10. Stir it unless it comes out like pulp.Turn off the flame and let it cool.
  11. Pour the mulberry pulp in the centre of the cake bundt.
  12. Freeze it for 10 minutes.
  13. Dust the powdered sugar with sift and decorate with mint leaves.

Mulberry Vanilla Layered Bundt Cake is ready. It’s ideal for kids especially in summers, birthday parties, get together and reunions.🥂

Bon Appetite!🍴


Shyam Savera (Spinach Stuffed Potatoes)

Shyam Savera also known as Spinach Stuffed Potatoes. Spinach veggies can be relished best in winters. There are so many lip-smacking spinach curries and from them my personal favorite is Shyam Savera. So here , I am sharing the recipe of Shyam Savera (Spinach Stuffed Potatoes).

 Preparation Time: 5 minutes, Cooking Time: 20 minutes, Servings- 4.


Palak (Spinach) – 200 grams (without tail).

Boiled Potatoes- 6.

Corn Flour-3 tsp

 For paste



Garlic Clove (Kali)-5,

Ginger-1 small piece

Green Chilli-1,

Badi Elaichi(Cardamom)-1,


Black Pepper-3.

Javitri (Mace)-1 small piece.

 For curry

Kasuri Methi- 1 pinch,

Ghee- 1 tsp,

Jaifal Powder (Nutmeg)- 1 tsp,

Red chilli powder-1 tsp,

Groundnut Powder-1 tbsp,

Tomato sauce- 2 tbsp,

Cream (Whipped)-1/2 cup

For garnishing

Rose petals,

Cashew nuts,


Mint Leaves.


First take onion,garlic cloves,green chilli,ginger,tomatoes,badi elaichi (cardamom), cloves, black pepper and javitri (mace), grind it well in a mixie jar. Now in a pan add 1 tsp oil and mix the paste well,stir it slowly until it starts leaving oil. Add red chilli powder (for color),groundnut powder,tomato sauce &cream.  Now add water and stir it continously and add kasuri methi,ghee and jaifal powder,mix it well. Your curry is ready.


Make the paste of palak (spinach) and add salt. Add cornflour with potatoes and make a soft dough. Now heat oil in a pan and put 1 small ball of dough to make sure oil is hot. Make small balls (kofta) of potato stuffed with palak and deep fry it.


While serving cut the kofta into two pieces, keep it in a bowl & serve gravy from side. That’s why it is named as Shyam Savera.


Now garnish it with rose petals, cashew-nut, almond or mint leaves. You can relish Shyam Savera (Spinach Stuffed Potatoes) with Roti, paratha, naan or any bread of your choice.