About

Confusion Cook is about creating recipes which we as a family enjoy & relish, which matches our tastes & preferences and which may have been inspired from a cuisine/ recipe and totally worked around to suit our sensibilities. Today in the day & age of technology, saving recipes in diaries or handing over to the younger generation doesn’t happen traditionally. So I decided to chronicle my mom’s most liked recipes here, I am also adding recipes which may be everyday but have special childhood connection or memories attached for me.

I have also included recipes which I came across and loved the taste, so I tried re-creating the same magic. I have given due credit to each & every recipe even when I started at point A in a recipe & reached a totally different Z with my own twists & style. Despite it, if any reader feels that I’ve missed out on giving credit somewhere, do point me out & I’ll be happy to correct it.

Since I’m a vegetarian, CC is all about vegetarian and eggless dishes. CC is lacto-vegetarian recipe /food blog. Confession time: I eat egg in baked goods but do not cook or bake with egg at home. Though yes I can eat Baked Goods – Cake, Cupcake, Muffin, Pastry, etc bought from a store or even at a party as long as it doesn’t smell ‘eggy’.

I’m a mother of 2 kids (the youngest being 10 months old), home-maker (which includes being a cook, PA, nurse, packer & mover, errand boy, etc – mind you all unpaid), buyer, merchandiser, friend, lover and when time permits Confusion Cook. I’ve studied Food, Basics of Food Preparation, Nutrition & Dietetics as part of B.Sc. (H.Sc.) and fashion buyer by profession.

This blog is helping me learn, and learn food photography. For me it is a big challenge as I’m not very creatively inclined, rather I am the type of person who would think why all this fuss attached to a photo. But I would be the first to accept & acknowledge that since when my first post, I’ve realized the importance of food presentation/ styling/ photography – You eat with your eyes first! So I’m taking baby steps to learning totally alien concept & field. I would try & take you through my journey as I take some constructive baby steps, at the moment it is a lot of floundering.

I keep updating this page as and when the blog grows or life changes. 🙂 Two most important wishes that have taken shape after almost 2 years of blogging is to have a kitchen & a storage area which gives me enough free space to work & second is to work on my food photography in every sense. Only when I will fulfill the 2, I will feel worthy of being here, I believe.

If you have any questions, comments, ideas or want to get in touch with me for any other reason, please contact me on alika279(at)gmail(dot)com

I will be happy to get back to you. Happy cooking 🙂

Thanks for visiting Confusion Cook.

19 thoughts on “About

  1. wow Deepali you had a nice subject in your B. Sc…my mom also had the same subject :)….by any chance are you from West Bengal??

    1. no Khushi I’m not from West Bengal. I’m from Meerut in UP. But lot of people tell me that I look like a Bengali & my name is also quite common in Bengal I believe. I’m sure your mom would be a great cook, we are taught to be exact cooks but sadly I didn’t pay much attention during B.Sc.

  2. hi deepali,

    nice blog! so generous of u to share the recipes from the worksop that u attended, have to yet come across a food blogger who shares recipes from the workshops that dey attend..and even i cant follow the recipe to the T , am a confused cook too!!

    also came across the mention of abstaining from soy in ur profile bcoz of thyroid, my doctor told me to have soy milk or soy in any form everyday!!

    keep up the good work!!

    1. Hi Estelle,

      Thank you! I’ve shared recipes with my own adaptation. I feel that the one recipe cannot taste same from different hands, i.e. I cannot reproduce the same taste or look, even if I follow to the T, so what is the harm in sharing. The more people learn better according to me.

      Thanks for dropping by 🙂

  3. Hello Deepali,

    This is a nice blog !

    The picture of the cake was very tempting.. and it looked yummy. ! I am sure Vaibhav must have enjoyed his birthday.

  4. You have a very informative food blog. I just came by ur blog yesterday and am loving it since. I am going to try ur french opera cake soon. Keep up the good work.

  5. Hi Deepali ,

    Lovely Recipe , i just recently purchased the gas tandoor , if you could please help me with more cake recipes and the method and which utensil i would be using.. Will be really greatful to you !

    Appreciate your help !

    Shraddha

  6. Hi Shradhha, Thank you. For gas tandoor, you need to pre-heat it on slow for atleast 15 mins. Almost all cake recipes can be made in it, however the time will depend on the size of your tandoor & the pan you use. After 15-20 mins, you will need to keep checking the tandoor for done-ness using toothpick. You can check more here on gas tandoor – http://confusioncook.com/2011/07/23/eggless-kaaju-mawa-cake-cashew-cake-in-blind-bake-mode-chocolate-rasoi-part-3/ and baking in electric tandoor here – http://confusioncook.com/2011/08/15/tri-color-eggless-tutti-fruity-cake-chocolate-rasoi-part-5-celebrating-64-years-of-independence-jai-hind/

    feel free to revert in case of any clarification.

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