cibobook – For Food Lovers

Be a chef at your home!

Cibo’s Trifle


Cibo's Trifle

Rich & Chocolaty

I love making trifles and dessert. I think desserts give me bliss to make and serve to my loved ones. I like to prepare desserts with variability and diversions of flavors and taste that everyone would love to have! Today i am sharing my favorite my creative recipe of trifle with chocolate and strawberry sauce with a layer of butter cake and loads of whipped cream… its fabulous! Try this for on any special occasion, a romantic one?



-Vanilla custard 2 cups

-Butter cake 1 pound

-Whipped double cream 2 cups

-Condensed Milk 1 cup

-Dark Chocolate 400 gm

-Sugar syrup


For Strawberry Sauce:

-Strawberry 1/2 kg

-Sugar 1 cup


Make strawberry sauce by cooking them with sugar on low heat until both are combined together very well and set aside to cool.

Now you just have to combine ingredients to form layers in a trifle tray. First apply butter cake layer, sprinkle some sugar syrup over it. Then spread melted chocolate, whipped cream and strawberry sauce one by one. Repeat if u want double layered. Sprinkle chocolate crushes on top! serve chilled with biscuits if you like.


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Quick Chocolate Cake

Quick mix Chocolate cake

Simpler to make, tastier to eat!


Baking is not everyone’s work or interest. It always requires a lot. However, i love baking and i want to keep it easy and perfect as well as much as i can for my readers so that they can try on their own without giving too many thoughts that how it would be! Chocolate cake is a universal favorite for any kind of event, so i am publishing this simple, easy and quick recipe for those who want good results with not much expertise and time.


-Flour 8 oz

-Eggs 2

-Baking powder 1 1/2 tsp

-Soda bicarb 1 1/2 tsp

-Milk 9 oz

-4 oz oil

-Castor sugar 6 oz

-Brown sugar 6 z

-Coco powder 3 oz

-Vanilla extract 2 tsps

-Boiling water 8 oz



Preheat oven at 180 degrees C. Grease 21 cm round pan.

Sift dry ingredients. Combine all the cake ingredients together except boiling water and beat well until combined. Add boiling water gradually a little at a time. The cake mix will get too thin now. Pout into the prepared pan and bake for about 30-45 minutes.

Apply frosting of your choice. I used simple butter icing with some cocoa. Sprinkle with decorations.


Kitchen Tip:

When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.

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Creampuff Rolls


Creampuff Rolls

Creamy pleasure



A super delcious, rich , and delectably sweet pleasure that can’t be ignored!

Note down the ingredients and enjoy every bit of it..




-Puff pastry 500gms

-Whipped cream 1 1/2 cups

-Icing sugar 1 cup

-Dry fruits mixed 1/2 cup ( optional )

-Egg 1 for wash.




Roll the puff pastry dough into a 1/4inch thick flat. Cut out squares enough to roll onto a cream roll mould which is like a tube broaded at one end. Cover the cut out on it, apply egg wash  and allow it to bake for 10-15 minutes in a preheated hot oven 200 degrees C ). When cooled fill with cream, whipped with icing sugar. Mix with dry fruits if you like.




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Chane ki Daal ka Halwa


I am sharing a family recipe of a dessert. Its sweet and soggy taste that just fills your mouth with blissfull sweetness that you just can’t ignore. I usually make this on special ocassions, and yesterday there was a religious festival for which i made and served to all neighbourhood and family. And now to you:)


-Chane ki daal ( chick pea lentil ) 1/2 kg

-Sugar 1 1/2 cups

-Milk 3 cups

-Saffron strings 5-6

-Green cardemom 5-6 crushed

-Ghee/ purified butter 2 1/2 cups


Soak the lentil overnight. Boil in the morning till soft. Grind it.

Heat ghee in a large pan and fry green cardemom for a while then add the boiled and grinded lentil with milk and saffron. Cook on low flame until becomes thick and start to leave the sides of the pan. Add sugar and cook again until it changes in colour a bit. You can keep cooking it at this stage if you like it more darker but i prefer its light and golden color.

Sprinkle with dessicated coconut and decorate with silver foil if you like.


Kitchen Tip:

If shredded coconut gets dry, make extra delicious by toasting. Sprinkle it on a baking sheet and heat in moderate oven, shaking occasionally to brown evenly


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Ras Malai

A mouth-watering dessert. It just melts in mouth with refreshingly pleasing sweetness that is abolutely a divine thing to have. The simplicity of this dish enhance its popularity among sub-continent desserts and it’s definitely a treat that can be served in your family occassions and dinner parties.

Ingredients for malai balls:

-1 cup full cream powedered milk

-1 egg

-1 tsp oil

-1 tsp baking powder

For Syrup:

-1 litre milk

-6 tbsps sugar

-1 green cardemom

-1 tbsp chopped pistachios

-1/2 Kewra essence or rose water



Mix togethere the ingredients into a dough and divide into small ovals/malai balls, slightly flattened the ovals. Boil the milk with sugar and cardemom seeds. When it starts to boil add the malai balls (ovals)  and let them swelll. Lower the heat and cook for 10 minutes. Just before removing from the heat , add Kewra essence / rose water. Garnish this tradional delicacy with chopped pistachios. Serve chilled.

This can also be flavored with saffron. Just add a few strings of saffron with the cardemom.


Health Fact: Contrary to popular belief, research has shown that people who consume milk and dairy foods are likely to be slimmer than those who do not.

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Rich Double ka meetha

Rich Double Ka Meetha

Mouthwatering dessert

This is the dessert ican’t say no to make or eat ! I like it extra rich with lots of creamy milk and khoya with lots of roasted nuts. You are going to add this to your favorites. I bet…


Bread slices 6-7 cut in diagonals. Preferrably stale bread.

-Milk 3 cups

-Sugar 1 cup

-Almonds, Pistachios, Cashews roasted and roughly chopped

-Khoya 400 gm

-Cream 3 tbsps

-Saffron few strands

-Silver foil (vark)

-Ghee for deep frying


Cut the sides of the bread, its optional if you like hard corners that turns crispy. Deep fry them in ghee till light golden brown.

Take a pan and cook milk with sugarand saffron until it reduces to half. It has to be thicker. Add cream when and mix. Pour onto the bread slices and leave it to soak. Sprinkle with roasted nuts and garnish with khoya and silver foil.


Kitchen Tip:

To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.

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Ghiaa Burfi

This is one of my favorite Eastern confection. The name is derived from the Persian word barf which means “snow”, since barfi is similar to ice/snow in appearance.



Lauki (Ghia) 1 kg shredded

-Milk 1 1/2 litre

Khoya 500gms

-Pistachios 100gms

-Ghee 1 cup

-Sugar 1 cup

-Silver thin foil ( Vark) for decoration.

-Small cardemoms 2-3 crushed

-Green food color (optional) few drops


Heat ghee in a pan, add crushed cardemoms and fry a little. Add shredded ghia in it and fry till all its water dries up and it shrinks in volume.

-Add milk and let it cook to evaporate completely.

-Add sugar and cool well and it becomes completely dry. Add food color and mix.

-Finally add half of the khoya and mix well. And remaining half for the decoration.

-Garnish with chopped postachios and remaining khoya and vark.  Leave it to set. And cut in squares.

Viola! absolute delicious sweet pleasure is ready!









Health Tip: Eating vegetables and fruit provides more fibre than juice. When having juice, pick 100% fruit juice over fruit flavoured drinks, punches or cocktails. Fruit flavoured drinks do not count as Food Guide Servings of vegetables and fruit.Choose lower sodium vegetable juices – many vegetable juices contain a lot of added sodium (salt).


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Hyderabadi Special Khubani Ka Meetha! (Traditional Apricot Pudding)

The family secret recipe with all its regal treats :

You will need these ingredients to indulge:

Dried Khubani (Apricots) 1kg
Sugar 250 gms ( depend upon the sweetness of apricots and your taste)
Almonds 1 cup chopped ( the seeds of apricots are the best choice)
Vanilla Custurd or fresh whipped cream 1 cup ( for layering)
Water for boiling and soaking.


-Soak the khubanis overnight.
-Allow them to cook on low flame until the water dries up. You will notice a glossy texture appearing.
-Add sugar to your desired level of sweetness. and let it cook until dissolves completely.
-It will now have a shiny delicious look. Mix half of chopped almonds.
-Spread a layer of the pudding first and then apply the custurd/cream layer. My choice is always the fresh cream without adding any extra sugar to it as it gives a very balanced taste, however you can always make it more sweeter to match your tastes! but either ways, its a marvell that we should not miss!!!


-Take small sized apricots for the dessert as they are more sweeter and tastier makes an ideal choice for this dessert.


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