The Big Bite

Eggless Mango cake

noreply@blogger.com (Deepa Kuber) — Wed, 20 Apr 2022 01:56:00 +0000

This is an easy eggless cake layered with mango mousse and whipped cream frosting

Ingredients:

3 cupscake flour

1/2 teaspoon salt

2 1/2 teaspoon baking powder

1 teaspoon baking soda

2 tbsp cornstarch

2 tsp vinegar/ lemon juice

2/3 cup oil

1/2 cup sugar

2 cup canned Mango Puree

1 cup milk

5 tablespoon water to adjust batter consistency

Sift all dry ingredients. Combine all wet ingredients. Then mix dry and wet ingredients and mix well. Use two 7” cake pans. Bake at 350 F/180 C for 30-35 mins. Let it cool completely before assembling.

……

Eggless mango pudding:

1 cup mango pulp

1 cup water

3 teaspoon lemon juice

4 tablespoon sugar

2 tablespoon cornstarch

1/2 teaspoon vanilla extract

1 teaspoon cardamom

Heat the ingredients together on low medium flame until it thickens. Let it cool completely.

…….

For frosting/ icing

1 carton of heavy whipping cream and confectioners sugar (whipped together into creamy and fluffy frosting.

Instant Pot Butternut Squash Soup

noreply@blogger.com (Deepa Kuber) — Sun, 08 Nov 2020 03:35:00 +0000

You can find different varieties of pumpkin recipes during fall season, you might want to consider this as an option. This soup is made with butternut squash, carrots and tweaked with different herbs and spices for flavors. This soup recipe can be easily converted into vegan recipes by skipping heavy cream and adding coconut cream instead. Serve the soup with Pumpkin shaped buns

Ingredients

2 tbsp. olive oil
1 butternut squash, peeled, and seeded and cubed
2 medium carrots, peeled and chopped
1 large onion, chopped
salt to taste
Freshly ground black pepper
4 cloves garlic, minced
2 tsp ginger
3 cup vegetable broth
1 cup water
2 tbsp Heavy cream

Peel and chop Butternut Squash and carrots.
Turn on your instant pot in sauté mode, add olive oil.
Add onions, ginger and garlic and sauté until they are cooked
Add carrots and squash and sauté for two mins.
Add vegetable broth and salt.
Add water and mix.
Turn off sauté mode and cover the instant pot with the lid. Turn on the Soup/Broth mode. Let the pressure release naturally for 20 mins and then release the vent.
Stir the soup and blend it with a help of immersion blender.
Add black pepper and heavy cream and stir in.

Notes:

1. Pumpkin can be used instead of Butternut Squash.

2. Coconut cream can be added instead of heavy cream to make it vegan.

Sabudana Thalipeeth

noreply@blogger.com (Deepa Kuber) — Sat, 31 Oct 2020 20:00:00 +0000

Sabudana thalipeeth is a breakfast dish made with soaked tapioca pearls/sago, boiled and mashed potatoes along with some spices. See notes if you are making this recipe for fasting/vrat.

Ingredients:

1 cup Sabudana/Tapioca pearls

3 medium sized boiled potatoes

1 green chili, finely chopped

1/4 cup cilantro

1 tsp cumin seeds

1/2 tsp grated ginger

Salt to taste

1 tsp Garam Masala

1/3 cup roasted coarsely ground peanuts

Method:

Wash Tapioca pearls and soak them overnight in water just enough to cover them. The pearls will get softer the next day.
In a large mixing bowl, Add boiled and mashed potatoes and tapioca pearls.
Add salt, cumin ginger, chopped green chili, ground peanut powder, Garam Masala and cilantro in it and mix it together to combine into a stiff dough. Add a tablespoon water if the dough is dry.
Keep the dough covered for 15 mins. Divide the dough into equal portions. Take a portion of the dough and place it on a greased parchment paper. You can use a large ziplock bag or a aluminum foil.
Press the portion of the dough into a flat circle of 1/4 inch thickness.
Heat the cast iron pan on medium heat. Drizzle some oil on pan. Place the rolled out portion of the thalipeeth on the cast iron pan and carefully remove the parchment paper from top.
Drizzle a teaspoon of more oil on the top side and let it cook for 2-3 mins. Check if the underside of the thalipeeth is golden brown. If it is, then flip it on the other side and cook for another 2-3 mins or it’s browned.
Take the thalipeeth out from the pan. Similarly prepare the other thalipeeth and serve warm along with peanut cilantro chutney.

For peanut yogurt chutney

1/4 roasted peanuts

1/2 inch ginger

1 green chili

Salt to taste

1/2 cup plain yogurt

1/4 cup cilantro

Grind all the ingredients together in a chutney blender jar.

Notes:

This dish can also be made for fasting or Vrat during Navratri festival. If making this as a vrat recipe, do not use Garam Masala in it. Also instead of regular salt, you can use Sendha Namak.

Punjabi Rajma Masala

noreply@blogger.com (Deepa Kuber) — Fri, 30 Oct 2020 01:38:00 +0000

Rajma Masala is a delicious Indian Curry which is originated in Punjab. It is prepared by soaking Rajma/ Red kidney beans overnight. The beans are the pressure cooked until they are soft and added to a Curry. It is served with rice, naan or Roti with the sides of lemon wedges and onion slices.

Preping Rajma:

1 cup red Rajma beans/ kidney beans

5 cups of water for pressure cooking

1 bay leaf

2 inch cinnamon stick

2 Cardamom pods

1 tsp salt

For Masala:

2 cups chopped onions

2 cups chopped tomatoes

1 tbsp garlic ginger paste

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp cumin seeds/ jeera

1 tsp Garam Masala/ Rajma Masala

1 tsp coriander powder

2 tbsp cilantro, chopped

1 tsp kasoori methi

2 tbsp oil

2 tsp Sugar

1 cup water for adjusting consistency

Preparation:

Cook Rajma with 5 cups of water, salt , cinnamon and bay leaf in a pressure cooker up to 6 whistles. Let the pressure release naturally. Rajma beans should be soft if pressed between fingers. Drain Rajma water in a bowl and use it for adjusting the gravy consistency. You can totally skip this and add fresh water instead.

Heat a pan and add a tbsp oil, add cumin and onions and sauté until onions are cooked.

Add ginger garlic paste and sauté until the raw smell goes away.

Add tomatoes and cook until soft.

Remove this onion tomato mixture in a blender jar and blend it into smooth paste.

Heat oil in a pan, add a tbsp oil, add red chili powder and turmeric powder to the oil and mix it well. This helps to bring nice orange color to the gravy.

Add the onion tomato paste to it and cook for 2-3 minutes. Add coriander powder, garam masala, sugar and salt to the gravy.

Add water to the gravy and let it come to a boil. Now add the cooked Rajma and cover it with the lid and cook for 5 minutes.

Turn off the heat and serve Rajma with Rice or Naan.

Pumpkin shaped buns/dinner rolls

noreply@blogger.com (Deepa Kuber) — Tue, 27 Oct 2020 21:16:00 +0000

I had made the Eggless hamburger buns a while ago and I still remember how soft and fluffy they had turned out. I have used the same recipe for these cute little buns but only a different shape. These buns can also be served as dinner rolls. They do not have any filling in them. These buns are eggless but they are not vegan.

Which flour do I use:

I have used All purpose flour and Bread flour in the ratio of 1:1. You could use All purpose flour entirely for this recipe and seriously, I did not find any big difference in the results. You can use whole wheat flour and All purpose flour, but the buns get a little dense after baking.

This recipe makes about 10 to 12 buns.

Ingredients:

2 cups - Bread flour
2 cup -All purpose flour
4 tbsp - All purpose flour
1 cup - Water
1 1/4 cup- Warm water
6 tbsp - Dry milk powder
6 tbsp - Sugar
Salt to taste
4 1/4 tsp - Active dry yeast (2 packets of 7 gms each)
6 tbsp - Oil
1 tbsp - Milk for applying on buns
Butter for applying on baked buns

Instructions:

Heat a pan, add 4 tbsp APF and 1 cup water and mix well. Keep stirring the mixture and it slowly starts to thicken. This mixture is called Roux.
In the stand mixer bowl, add warm water, salt, sugar, yeast and milk powder. Mix well. Keep the bowl covered for 10 mins.
Place the bowl under the stand mixture and attach the dough hook. Add All purpose flour, bread flour, Roux mixture, cumin seeds and turn on the mixer on low speed. (2-3 speed)
Once the flour starts to combine with the yeast mixture, turn on the speed to medium. ( 4-6 speed). This should take about 8-10 minutes.
Add oil to the dough after it is almost done and allow the mixer to run for another 4 to 5 mins. Adding oil to the dough makes it soft.
Keep the dough covered for 1 hour and let it rise. The dough should double in size.
After an hour, punch the dough and remove air.
Preheat the oven at 390 Degrees F.
Divide the dough into 10 to 12 equal portions. Shape them into balls. Use 4 kitchen strings of approximately 10 inches to tie the buns around and let them proof for second time. I learnt this beautiful technique of shaping the pumpkin buns from a YouTube channel called Food Wishes. You can check this here.

Also do not forget to make the pumpkin stem with the dough. Keep them them on the side along with the buns. If you do not want to use the dough for the stems, you can use chocolate chips or cinnamon sticks after the buns are baked. Let the buns sit for 20 mins covered in a towel. Brush them with milk before you pop them into the oven.
Bake them for 20-25 mins or until they are golden brown. Apply some butter on top of the baked buns to give them a shine and to make them soft. Insert a knife on the top of the buns and insert the stems into the pumpkin buns.
Take plenty of pictures before you remove the kitchen string attached to these pumpkins 🙂.
Serve them with olive oil +salt +chili flakes +dried oregano dip and butternut squash soup.

Notes:

Use unexpired yeast For this recipe. Don’t not use the yeast if it doesn’t activate.
You can use the instant pot to keep the dough for rising. Use yogurt setting.
Place the buns on the top most rack of the oven. If you keep the buns in the middle or lower rack, then keep an eye on them after 12 mins, so that they don’t get burnt.

Other Bread recipes on my blog:

Onion Masala Buns

Cinnamon Buns

Ladi Pav

Quinoa Curry bowl

noreply@blogger.com (Deepa Kuber) — Sun, 25 Oct 2020 01:41:00 +0000

This is a simple quinoa curry recipe prepared using quinoa along with black beans, onions, bell peppers and flavors like curry powder. The consistency of this curry bowl can be adjusted according to your taste. Coconut milk can be used instead of water in this recipe.

Ingredients:

1/2 cup quinoa

1 cup water to cook quinoa

1 can black beans

1/2 cup chopped onions

1/4 cup diced red bell pepper

Salt to taste

1 tsp garlic powder

1 tsp red chili flakes

1 cup water to adjust consistency(can use coconut milk)

Curry powder- 1 tsp of each Coriander powder, cumin powder, fennel powder

Method:

Rinse quinoa and cook it again with a cup of water for 15 mins or until all the water in the quinoa is evaporated. Remove quinoa from heat. Cover the pot for 5 more mins and fluff the quinoa with a fork. Ratio of quinoa to water is 1:2.

Heat oil in a pan, sauté onion, red bell peppers until soft.

Add canned drained black beans along with a cup of fresh water and simmer it for 10 mins.

Add garlic powder, red chili flakes, salt and curry powder and mix well.

Add quinoa to it and mix. If you want the dish to be in soupy consistency, add less quinoa.

Garnish the bowl with cheese and some chopped spinach.

Notes:

1. If using coconut milk, increase the amount of curry powder.

2. This curry can be in semi solid but pouring consistency.

Flaxseeds chutney powder

noreply@blogger.com (Deepa Kuber) — Thu, 22 Oct 2020 18:56:00 +0000

My daughter is allergic to flaxseeds. Can you believe this? As a kid, I never came across anyone who has food allergies. I started experiencing and learning more about food allergies only after my younger daughter was born. Food allergies are really a curse to anything having it. Imagine all the goodies the person will miss having along with other kids, esp at the parties or get togethers. It’s very hard for the kids to stay away from something very delicious and aromatic. And it is difficult for the parents to keep the poor kid away when everyone else is enjoying the food. We have a very terrible experience about the food allergies. Hopefully my daughter outgrows all her allergies over the period of time.

More about this superfood:

A typical serving size for ground flax seeds is 1 tablespoon (7 grams).

Just one tablespoon provides a good amount of protein, fiber and omega-3 fatty acids, in addition to being a rich source of some vitamins and minerals.

One tablespoon of ground flax seeds contains the following :

Calories: 37
Protein: 1.3 grams
Carbs: 2 grams
Fiber: 1.9 grams
Total fat: 3 grams
Saturated fat: 0.3 grams
Monounsaturated fat: 0.5 grams
Polyunsaturated fat: 2.0 grams
Omega-3 fatty acids: 1,597 mg
Vitamin B1: 8% of the RDI
Vitamin B6: 2% of the RDI

If you are a vegetarian or don’t eat fish, flax seeds can be your best source of Omega-3 fats.

Source

Read the notes on how you can include more amount of this delicious chutney powder into your diet .

Ingredients:

13 oz / 370 grams Flax seeds

5 garlic cloves (large)

1 tbsp red chili powder

1 tsp salt or to taste

8-10 fresh curry leaves

1 inch ball of tamarind

1/2 tbsp jaggery powder

Method:

1. Roast the flaxseeds in a pan on medium high heat.

2 After 2-3 minutes of roasting, flaxseeds start to crackle. keep roasting until the crackling of the seeds stop and the seeds slightly change their color.

3. Remove the seeds from the heat and let it cool down completely.

4. In a blender jar, add the flaxseeds and all the other ingredients together and grind it into powder. The texture of the powder should be like wheat flour.

5. Store it into an air tight container upto 2 weeks.

Notes:

Add a teaspoon of flaxseed chutney powder to eggless mayonnaise or mustard when making a sandwich.

Mix a tablespoon of flaxseed chutney powder into homemade plain yogurt. This can be served with idlis or dosas.

Add a tbsp of melted ghee to a tbsp of this flaxseed chutney powder and spread it over rotis or a toast.

Dal Makhani | Kali Dal

noreply@blogger.com (Deepa Kuber) — Thu, 22 Oct 2020 00:59:00 +0000

Dal makhani is rich, creamy and loaded with flavor. It is a classic Indian dish and can be served with parantha, aloo parantha, naan, roti, or pulao. Dal refers to Lentils and Makhni refers to Buttery Dal. Traditionally Dal makhani was prepared by simmering lentils on coal fire for several hours. This slow cooking for prolonged hours yielded a creamy, thick and buttery dal.

For this recipe, red kidney beans (Rajma) and black lentil (Urad) are soaked overnight. It is then pressure cooked until the lentils are soft and they are add to the onion tomato Masala which enhances the flavor. You can either use while spices or use ground spices for this recipe. The lentils itself bring that creamy consistency to the recipe, so I have not added any heavy cream to the gravy except for the Swirl design on top.

Ingredients:

1 cup- Black Lentil (whole urad)
1/4 cup- Red Kidney Beans (rajma)
2 medium onions chopped
2 tbsp Ginger – Garlic Paste
3 large- Tomatoes purée
½ teaspoon- Cumin Seeds
Red Chili Powder – 1 teaspoon
1/4 tsp turmeric
1 tsp Garam Masala
1/2 cup — Water
Cream – 1 tbsp
Salt as needed
3 tablespoons - Butter
/2 teaspoon- Kasuri Methi
2 tbsp Cilantro, chopped
3 cups water to cook in pressure cooker/ IP

1. First of all, soak the urad dal and rajma dal overnight in enough water. After that drain them well when cooking.

2. Now rinse both the pulses 3-4 times in water, drain, and add them to a pressure cooker or instant pot with 3 cups of water.

3. Pressure cook the lentils for 7-8 whistles until we attain them thoroughly softened. If using instant pot, pressure cook on high for 25 mins and allow the pressure to release naturally.

4 Then in a blender jar, take chopped onions and blend it to a smooth paste.
Meanwhile, in a pan, add 3 tablespoons of butter, add cumin and allow them to splutter.

5. After that add onions paste and stir on a low flame until it loses all the water. Then add ginger – garlic paste to it and sauté it with onion paste

6. Add add tomato puree. Simmer until tomato purée is thick and oozes out oil on the sides.

7. Then add red chili powder, turmeric powder and garam Masala and cook them for a minute.

8. Add 1/2 water and add the cooked lentils.

9. Simmer until 1-2 minutes on low flame. Then add salt and stir well, It should have medium consistency and then switch off the flame.

10. Add kasoori methi and chopped cilantro and mix in. Garnish it with a swirl of cream and more cilantro leaves.

11. Serve dal makhani with naan or parantha or rice.

Eggless cheesecake with Blueberry Compote

noreply@blogger.com (Deepa Kuber) — Mon, 19 Oct 2020 23:23:00 +0000

For the crust:

1 ¾ cups (150gms) graham cracker crumbs
1/2 cup (114 gms) unsalted butter,melted
1/4 cup (50 gms) granulated sugar

Filling:

1/4 (60 gms) cup heavy cream, chilled (I used full fat)
2 tablespoons cornstarch + 2 tablespoons water
16 oz (453 gms) cream cheese,room temperature (2 pkg 8oz. each)
1/4 cup granulated sugar
1/4 cup (61 gms) sour cream
1/2 can (7 oz-200 gms) sweetened condensed milk
1 teaspoons vanilla extract

Blueberry compote:

1 cup-fresh Blueberries
3 tbsp sugar( add more if the blueberries are sour)

Instructions

Making the Crust:

Grease 8-inch round springform pan and line it with parchment paper.
In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
Pour the crumbs mixture into the springform pan and press the crumbs down into the base and up the sides. Refrigerate for at least 20 mins.

Making the Filling:

Preheat oven to 350°F.
In a seperate bowl, beat the cream with an electric mixer until soft peaks form. Set aside. You can also beat the mixture with your hand, but you need more time and energy to do so.
Mix cornstarch and water in a small bowl until smooth. Set aside.

4. Place the cream cheese in the bowl of an electric mixer, beat on low speed for 2 minutes or until smooth and free of any lumps.

5. Add sugar and sour cream and continue mixing.

6. Gradually add sweetened condensed milk and beat until creamy.

7. Add vanilla extract and cornstarch mixture; beat until well incorporated. Turn off mixer.

8. Add whipped heavy cream and gently fold in using a spatula. Pour the mixture over the crust, tap gently to remove any air bubbles.

9. Place the cheesecake pan on a large piece of aluminum foil and fold up the sides around it (this prevents water from seeping into the cheesecake). I use double layer of aluminum foil just to be on the safer side.

10. Place the cake pan in a larger cake pan or any oven safe roasting pan. Pour hot water into the larger pan until the water is about half way up the sides of the cheesecake pan.

11. Bake for 40 minutes or until the edges are just barely puffed but the filling is still pale yellow. This cheese cake should not brown on top.

12. Turn off the oven and let the cheesecake sit inside the oven for 40 more minutes. The cheesecake will continue to cook slowly.

13. After 40 minutes, remove the cheesecake from the oven. Remove the cheesecake from the water bath and wrapping. Let it cool at room temperature for an hour. Place the pan on a tray or a plate to help you carry it around.

14. Then refrigerate for at least 4 hours. Later, Loosen the cheesecake from the sides of the pan by running a thin knife on the sides. Unmold the cake from the pan.

Blueberry Compote:

1. Wash 1 cup of fresh blueberries and pat them dry.

2. In a sauce pan, add the blueberries and sugar and let it simmer until blueberries are softened and ooze out the juice.

3. Let this compote cool down and refrigerate it for at least two hours. The compote will thicken when refrigerated.

4. Top the cheesecake with this delicious blueberry compote and almonds.

Homemade Veggie Pizza

noreply@blogger.com (Deepa Kuber) — Mon, 19 Oct 2020 13:34:00 +0000

If you are not ready with your best pizza dough yet, then check my recipe for Ultimate Pizza Dough. You can use this dough to make several other recipes like Cinnamon Buns, Pizza rolls and Onion Masala Buns. Though the recipe for the basic dough remains the same, please click on the individual recipe to check the details.

This is a simple recipe which uses few basic ingredients to make delicious pizza. There is no fixed measurement for the ingredients mentioned below. You can add according to your tastes and needs. I have listed the basic ingredients down below and also the options you can choose from.

Ingredients:

Home Made Ultimate Pizza dough
Shredded Mozzarella cheese/cheddar cheese
Marinara sauce/Tomato Basil sauce/
Fresh or dried herbs- Oregano, Basil, red chili flakes
Veggies of your choice- Spinach, artichoke, onions, olives, tomato, broccoli, bell peppers, grapes, Pineapple etc

Method:

1. Roll out the pizza crust into one big or two thin crusts.

2. Spread the sauce on the crust evenly. Make sure the pizza sauce isn’t too runny. If it is, use a sieve to strain away excess water from the sauce. Use only the semi solid part of it. If you are looking for any tomatoes based sauce alternative, I have just a perfect one for you. Click here to view my White pizza recipe.

3. Sprinkle cheese on the top of the sauce. I Awate use shredded mozzarella or cheddar cheese. If you are using homemade cheese or fresh cheese, you might have to bake the crust first, then add the sauce, cheese and topping and bake for the second time. Bake the pizza only until it’s slightly melted.

4. Add veggies on top.

5. Bake the pizza at 400 F in the preheated oven until the cheese on the top gets bubbly and turn slightly brown. Remove the pizza from the oven and cut them into slices. I use non stick pizza pan for baking the pizza.

Notes:

1. Keep an eye on the pizza after 15 mins of baking. The base gets burnt if kept for too long. Once the cheese starts growing, it the indication that the pizza is done.

Chocolate syrup for pancakes

noreply@blogger.com (Deepa Kuber) — Sat, 17 Oct 2020 03:30:00 +0000

Whether it’s for your Eggless Whole wheat Pancakes or your cupcakes, homemade chocolate syrup is the one of the favorite choice amongst everyone. This recipe is a crowd pleaser and it can be made ahead of time and refrigerated for upto 8-10 days. You can just drizzle the syrup over anything and enjoy.

Ingredients:

1 cup sugar

2/3 cup Cocoa powder

1/2 cup water

1 tsp vanilla extract

In a sauce pan, mix sugar and water and bring it to a boil.

Once the sugar is dissolved, sift cocoa powder into the pan and mix it well until well combined.

Bring it to a boil and let it simmer until the cocoa powder is cooked.

Add vanilla extract and mix well. Turn off the heat and let it cool completely. Drizzle this chocolate syrup over the pancakes, crepes, your favorite ice cream or any other dessert.

Cold Quinoa Yogurt Salad

noreply@blogger.com (Deepa Kuber) — Thu, 15 Oct 2020 20:56:00 +0000

Quinoa Yogurt Salad consists of few basic ingredients like cooked quinoa, yogurt, dried herbs, some raw veggies etc.

You can use Greek yogurt or regular whole milk yogurt for this recipe. You can use any dried herbs of your choice. Feel free to add fresh herbs if available. This is enhance the flavor of the salad. You can add corn kernels, avocados and pecans too.

Ingredients:

2 cups of cooked Quinoa

3-4 sweet peppers, slices

1/4 cup chopped cucumber

8-10 cherry tomatoes, halved

1/2 cup Greek Yogurt

1 tsp garlic powder

1 tsp oregano

1/3 cup chopped fresh parsley

Salt to taste

1/4 cup Fresh Mozzarella cheese, Chopped

1/4 tsp red chili flakes

1/4 cup chopped Walnuts (optional)

Instructions:

If you need to know how to cook perfect fluffy Quinoa, you can read my post.

In a large mixing bowl, mix all the above ingredients together until well combined. Adjust the flavors according to your tastes. You can also use mayonnaise instead of greek yogurt.

Eggless Cinnamon Buns

noreply@blogger.com (Deepa Kuber) — Wed, 14 Oct 2020 13:03:00 +0000

These cinnamon buns are also called as breakfast buns. That can also be served for desserts. They can be made ahead of time and good for kids snacks and lunch boxes. The process is divided into 3 main parts: Making the dough, Making the filling and lastly baking. Then comes the last part with is optional ie the glaze. You can skip this part if you do not want the buns to be sweeter side. You can use powdered sugar on top instead.

For the dough:

3 cups/ 420 gm all purpose flour
1 cup + 1 tbsp milk (lukewarm)
1 tbsp regular sugar
2 ¼ tsp active dry yeast
¼ tsp salt
3 tbsp butter, melted

For the filling:

¼ cup brown sugar
¼ cup raw or regular sugar
1 tbsp cinnamon powder
¼ cup butter(room temperature)

For the glaze:

2 tbsp butter (room temperature)
1 cup icing or confectioner’s sugar
½ tsp vanilla extract
1 to 2 tbsp hot water

Making the dough:

In a bowl, add milk, sugar and stir it until the sugar is dissolved. Add yeast and stir again and allow the mixture to bubble up for 10 mins.

I used my stand mixer to knead the dough. Add in the flour and salt in the stand mixer bowl and mix well. Add in the melted butter and the milk and yeast mixture and mix until the dough comes together. It takes about 5-6 to knead the dough in the stand mixer. It will take about 10 mins to knead the dough with hand.

After the dough is kneaded, place the dough in a large bowl. Drizzled the dough with a flavourless oil and allow it to rest for 1.5 hours to 2 hours, until the dough doubles in size. You can rest the dough in the instant pot using the yogurt setting. You can also keep the dough for rising in the oven with the lights on. (Do not turn on the oven yet!)

Once the dough doubled in size, pinch the air out of it and place it on your work area. Now roll our a rectangle shape of 9” *13” using a rolling pin. Use dry flour to prevent sticking.

The filling:

In a bowl, mix in both the sugars and the cinnamon powder together until well combined.

Spread the room temperature butter over the rectangle, leaving ¼” space on the sides. Sprinkle the cinnamon sugar all over and spread evenly.

Carefully roll the dough from one longer end to the other making a roll. Seal the edges but spring water to the edges and pinching it together with the roll. Cut off the ends on both sides of the roll. Divide the roll into 12-14 equal sized rolls using a knife or a floss.

Preheat the oven at 350F / 180C. Place the rolls in the 9*13 inches in a baking pan lined with a oven safe parchment paper. Cover the rolls with a foil or a cloth and let them sit for another 30 mins for the second rise.

Brush the rolls with melted butter and bake them for 25-30 mins or until it’s golden brown on top. Transfer them on a cooling rack.

Making the Glaze:

Add butter, sugar, vanilla extract and hot water together and mix them until you get a thick syrup. It should be in a pouring consistency. You can use a little bit extra hot water to bring that consistency to it. Using a spoon, drizzle the glaze oven the rolls. I like my rolls without the glaze. It is totally optional. Enjoy warm or cool.

Roasted Red Pepper Noodles | Homemade Red pepper sauce

noreply@blogger.com (Deepa Kuber) — Tue, 13 Oct 2020 20:12:00 +0000

This is a delicious noodles recipe if you have leftover cooked noodles. I always cook a large batch of noodles. I use up half of the quantity for one meal and use the second half within two days to make this yummy and colorful Roasted red pepper Noodles or Noodles with Avocado sauce.

The preparation is quite simple, you need any variety of cooked noodles. I have used Hakka noodles for this recipe. For the sauce, you need red bell peppers, some other red or orange colored veggies like tomatoes, red onions or carrots. Using red veggies gives you that vibrant red/orange colored sauce. Once the sauce is prepared, you simple add in the noodles and mix until everything is coated well. To give a pop of color, I have added some baby spinach and fresh mozzarella cheese to the dish, but this is totally optional.

Ingredients:

5-6 cups Noodles, cooked

For the roasted red pepper sauce:

2 large Red peppers, diced

1 tomato, chopped

1 medium sized red onion, chopped

4 garlic cloves

Salt to taste

2 tbsp flour

1 cup water, divided

1 tsp red chili flakes

1 tsp Garlic powder

1 tsp oregano

1 tsp Sugar

Garnishing:

1/2 roughly chopped baby spinach (optional)

1/4 cup fresh mozzarella cheese (optional)

Method:

1. I am using leftover cooked noodles in this recipe. If you do not have cooked noodles on hand, go ahead and cook the noodles according to the package instructions and let them cool completely. Drizzle some olive oil on them to prevent them from sticking to each other.

2. Heat up oil in a pan, sauté onions, garlic, red bell peppers and tomatoes until they are all cooked.

3. Blender the mixture into a smooth paste. Add little water if required.

4. Heat oil in a separate pan, add flour and let it cook until it changes color.

5. Now, Add the red bell pepper paste and water and dinner until the sauce becomes thick. Add more water to adjust the consistency.

6. Add garlic powder, oregano, salt, sugar and red chili flakes to the sauce.

7. Add cooked noodles to the sauce and simmer it for a minute. Do not over cook as the noodles tend to get too soft.

8. Add chopped spinach and cheese if desired.

Instant Mini Rava Uttapaams

noreply@blogger.com (Deepa Kuber) — Mon, 12 Oct 2020 20:54:00 +0000

Instant Uttappam are the quick version of regular ones. It is an easy recipe which can be prepared under 30 mins. The main ingredients in this recipe are the Rava and yogurt. You can use store bought yogurt or homemade. Topping ingredients are all optional. You can keep the recipe very simple by using just onions and tomatoes. This is my second favorite option (after Instant Rava idlis) for a lazy weekend brunch.

Ingredients:

2 cup rava / semolina / suji, coarse

1 cup yogurt
1.5 tsp salt

1 cup water

1/8 tsp baking soda

Uttappam Topping:

1 onion, finely chopped

½ capsicum, finely chopped
1 carrot, grated
1 tomato, finely chopped
1/4 cup coriander, finely chopped

1 inch ginger, grated
1 chilli, finely chopped
few curry leaves, chopped
¼ tsp salt

Preparation:

In a mixing bowl, add rava, yogurt, salt and water and mix it well until there are no lumps. Let this mixture sit aside for 20 mins.

Meanwhile, prepare the topping ingredients. In a separate bowl, toss in all the topping ingredients and mix well.

Mix the rava batter once again. If it’s too thick, add little water to adjust consistency. The batter should not be runny. Add baking soda and mix well.

Heat cast iron griddle/tawa on medium heat. Use a ladle to pour the batter on the tawa and spread it like mini dosas. Uttappams are bit thicker than the regular dosas.

Once you spread the uttappam on the tawa, add a spoonful of topping mix on the uttappam and close it with a glass lid.

Allow it to cook all the way through. Then, you need not flip the uttappam. Directly remove it from the pan.

Prepare all the uttappams in the similar way. Serve uttappam with coconut chutney or Garlic chutney.

¼ ¼ tsp salt

Cucumber Bites | Kids’ Snacks

noreply@blogger.com (Deepa Kuber) — Fri, 09 Oct 2020 12:20:00 +0000

These cucumber Bites are easy to make and can be made within 10 mins. They can served as appetizers for the first party or as evening tea time snack. The main ingredient is the cucumber cut into slices. You can experiment with the ingredients as per your taste.

Ingredients:

1 large cucumber
Handful of grape or cherry tomatoes
1 cup Ricotta cheese
1 tsp oregano
1 tsp red chili flakes
1 tsp garlic powder
Pink Himalayan Salt/ Regular salt to taste

Preparation:

In a mixing bowl, add ricotta cheese, oregano, chili flakes, garlic powder and salt and mix until well combined. You can add any herbs you want.

Wash and slice the cucumber into 1/8 inch thick and placed them separately in a plate.
Top each cucumber slices with 1/4 tsp of ricotta cheese mixture.
Slice the grape or cherry tomatoes and place them on top of the ricotta cheese mixture.

Notes:

1. Can also be made using cream cheese or thick hung curd/yogurt instead of ricotta cheese.

2. Can use cilantro for garnishing.

Butter Gobi Masala / Cauliflower Butter Masala

noreply@blogger.com (Deepa Kuber) — Tue, 06 Oct 2020 12:18:00 +0000

Cauliflower Butter Masala is very similar to Paneer Butter Masala as the procedure and other ingredients are all the same. And obviously Gobi or cauliflower is the main ingredient in this recipe. It can be served with rice or Naan or Roti.

Ingredients:

1 medium sized cauliflower
1 medium onion, puréed
3 medium tomatoes , puréed
2 tsp garlic ginger paste
1/2 cup water
1/2 cup milk
1 tbsp Butter
2 tsp oil
1 tsp Garam Masala
1/2 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste
1 tsp Sugar
1 bay leaf
1 inch cinnamon stick
1 tsp jeera/ cumin
1 tbsp kasoori methi

Method:

1. Prepping the cauliflower:

Chop cauliflower into bite recipes size flowers and wash them under running water.
Boil water in a large pan, add the cauliflower florets in it and it it boil for a minute. Remove the pan from the heat after a minute and drain the florets into a colander. This removes all the dirt from the crevices of the florets. Keep them aside to cool completely.
Heat oil in a pan, add the cauliflower florets and sauté them until they are almost cooked. Remove the florets in a as separate container and use the same pan to make gravy.

2. Making the Masala Gravy:

Heat butter in the same pan, add cumin, cinnamon and bay leaf. Add Ginger garlic paste and sauté until the raw smell of it is gone.

Add turmeric powder and mix it in the pan along with ginger and garlic.
Add onion purée and simmer it until the mixture is thickened and it’s completely cooked. Keep stirring continuously if it’s on high flame to avoid burning.
Add tomato purée and let it cook for another 3-4 mins or until the liquid the purée is all evaporated.
Add water to the mixture and let it boil for couple of mins.

3. Mixing together:

Add the cooked cauliflower florets in the prepared curry.
Add salt, sugar, Garam Masala and red chili powder and simmer for 2-3 mins. Don’t over cook the as the florets might turn mushy.
Lower the heat of the pan and add milk and let it simmer for a min or until the curry become creamy and thick.
Add kasoori Methi, mix well and turn off the flame.
Serve warm Gobi Butter Masala with Rice or Naan.

Notes:

1. You can use heavy cram instead of milk

2. Feel free to add cashew paste to make the curry more silky and creamy.

Vegan Jackfruit Kheer/Payasam

noreply@blogger.com (Deepa Kuber) — Sun, 04 Oct 2020 02:31:00 +0000

Jackfruit is our newest favorite thing to snack on between meals. We get ours precut from Asian stores often which is found in the refrigerated section. For this particular recipe, you can also use the canned ones or frozen ones if fresh ones are not available.

This is the first time I tried this Udupi-style kheer/ payasam which is vegan. It is made using coconut milk and jaggery and is flavored with cardamom powder. Thank you, Uma of Desidelectable for this delicious recipe. Please check out her blog for more vegetarian recipes.

Ingredients:

2 cups chopped Jackfruit

1 can coconut milk

2 tbsp chopped almonds

1/2 cup Jaggery powder

1/2 cup water

1 tbsp ghee/clarified butter

1/4 cup Suji / Semolina (optional)

1 tsp Cardamom powder

A pinch of saffron strands

Method:

Heat a pan, add Suji and roast it for few mins until it’s fragrant. Remove suji in a bowl and set aside

Heat Jaggery and water in the same pan and simmer it until all the Jaggery melts.

Add water and add chopped jackfruit and let it boil for 10 mins until jackfruit is half done. Cover it with the lid.

Add roasted suji and mix it until it’s well combined and the mixture should slightly thicken.

Add coconut milk and let it simmer for another 5 mins.

Add Cardamom powder and turn off the flame.
Heat ghee in a small container, add almonds and roast then and add this to the kheer.
Garnish the kheer with few strands of saffron.

Notes:

1. Using Rava is totally optional. I have seen recipes people have used rice instead of Rava.

2. You can soak saffron strands in a tablespoon coconut milk and then add it to the kheer.

Instant Pot Palak Paneer Rice

noreply@blogger.com (Deepa Kuber) — Thu, 01 Oct 2020 02:16:00 +0000

This is a hassle free recipe for last weekend dinner using instant pot. I love the combination of Spinach and Paneer together in a dish, Palak Paneer Bun Sandwich is one of them. I also have the recipe for Palak Tofu curry on my blog, check it out here.

Ingredients:

4 cups of baby spinach leaves, roughly chopped

1 cup Basmati Rice

1.5 cups Water

Salt to taste

2 tbsp oil

4-5 garlic cloves, minced

1 finally chopped green chili (optional)

Spices:

1 tsp Garam Masala

1 inch cinnamon stick

1 baby leaf

1 tsp cumin/jeera

2 Cardamom pods

5-6 pepper corns

6 oz/ 170 gms Paneer, cubed

2 tbsp oil to shallow fry Paneer

2 tbsp yogurt

A pinch of red chili powder

Method:

1. Soak basmati rice for 20 mins.

2. Heat a pan and add 2 tbsp oil. Add Paneer cubes and fry on both sides. Remove them in a bowl. Add yogurt, red chili powder and let it marinate for 30 mins.

3. Turn on instant pot on Sauté mode. Heat oil , add cumin seeds, cinnamon stick, Cardamom, pepper corns, bay leaf and fry them for few seconds.

4. Add garlic and sauté until it’s cooked.

5. Add spinach and green chilies and sauté them until spinach is reduced in volume.

6. Add soaked basmati rice to the instant pot and add water. Make sure all the grains of the rice are immersed in water.

7. Add salt and Garam Masala and stir it in.

8. Turn off sauté mode. Close the instant pot lid. Seal the vent. Pressure cook for 10 mins on high. Let the pressure release naturally.

9. Once the pressure is released, open the lid and add in the marinated Paneer into it. Gently mix in.

10. Serve Palak paneer rice with side of Raita and Pickle.

Eggplant Masala | Baingan Masala

noreply@blogger.com (Deepa Kuber) — Sun, 27 Sep 2020 21:35:00 +0000

Eggplant Masala is made using purple eggplants which are available in any Asian grocery stores. Masala is the blend of onion, tomato paste and various spices. Eggplant Masala can served as a side dish for Roti or Naan.

Ingredients:

12-14 small purple eggplant, chopped into 1 inch long pieces
1 medium onion, puréed
3 medium tomatoes , puréed
2 tbsp chopped cilantro
2 tsp garlic ginger paste
1 tsp jeera/ cumin
1 tbsp oil for sautéing eggplant
1 tsp oil to make onion tomato Masala
1/2 cup water
1/2 cup milk
1 tsp Garam Masala
1/2 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste
2 tsp Sugar

Preparation:

1. Puree onion with a immersion blender and keep it aside. Similarly, purée tomatoes and keep it aside.

2. Heat 1 tbsp in a pan, add chopped eggplant and sauté them until soft. Add little water to the eggplant to speed up the cooking process. Cover the pan and cook it for another few mins. Once the eggplant are soft, keep them aside.

3. Heat 1 tsp oil in a separate pan, add cumin, ginger garlic paste and sauté until its cooked.

4. Add onion paste/purée to the pan and cook until all the liquid evaporates and the it becomes thick.

5. Add tomato paste and simmer until all the liquid is evaporated.

6. Add garam Masala, red chili powder, turmeric powder, salt and sugar and cook for two mins. Masala is now ready.

7. Add water and bring the Masala to a boil.

8. Add cooked eggplant and simmer it for two mins until Eggplant absorbs all the flavors of the Masala.

9. Add milk/cream to the Masala and simmer it for a minute. Turn off the heat and garnish the Eggplant Masala with chopped Cilantro.

Notes:

1. Masala made in this manner, can be used for making any kind of vegetable Masala like Bhindi Masala, Gobhi Masala etc.

2. Masala can be made in bulk quantities and can be frozen for up to 3 weeks.

Spiced Amaranth leaves dal / Sambhar

noreply@blogger.com (Deepa Kuber) — Sun, 27 Sep 2020 02:54:00 +0000

Red Amaranth leaves are green and purple colored leaves and are available in Asian grocery stores. The leaves and the thinner stems are edible .The leaves are usually stir fried or cooked and used in dishes like soups, curries and dal. The leaves taste similar to spinach but have a deeper flavor. It can go well with rice, roti, quinoa etc.

Ingredients:

4-5 cups of chopped Amaranth leaves
1 tbsp Sambhar powder
1 tsp red chili powder
Salt to taste
1 tbsp Jaggery powder/Sugar
1 tsp thick tamarind paste
1 cup of cooked dal
1/2 cup water
1 green chili
1 tbsp oil/ ghee
1/2 tsp mustard seeds/ Rai
1/4 tsp Asafoetida/ Hing
4 garlic cloves, minced

Method:

Heat oil in a sauce pan, add mustard seeds
When they splutter, add hung and garlic cloves. Sauté garlic until it turns slightly brown in color.

3. Add amaranth leaves along with green chili and sauté until the leaves reduced in quantity.

4. Add cooked dal to the leaves and mix well.

5. Add water, salt, tamarind paste, jaggery, sambhar powder and red chili powder.

6. Let it simmer for 5-7 mins on low- medium flame. Turn off the flame when the dal thickens.

7. Serve Amaranth leaves dal with rice for main course meal along with Bitter gourd pickle. It can be served with naan or rotis as side dish.

Notes:

1. Wash the Amaranth leaves thoroughly under running water and separate the leaves from the stems. You can use the stems if they are tender.

2. I chopped the leaves and then measured the quantity in measuring cups.

Naan Tacos with Tofu Filling and Hummus

noreply@blogger.com (Deepa Kuber) — Sat, 26 Sep 2020 03:09:00 +0000

These Naan tacos are very delicious and soft. I have used naan as the soft taco shells and they are filled with spiced with creamy Tofu filling. I have used black bean hummus to go as spread for these tacos.

Ingredients required to make Naan Tacos:

Homemade Naans (Make smaller Naans)
2 Avocados sliced
1 cup chopped cilantro
1/4 cup cream cheese (optional)
Tofu Filling(Recipe follows)
Black Bean Hummus

Tofu Filling:

Spicy and Tangy flavored filling that goes into the Tacos. The leftover filling can be used for sandwiches or Sabzi for rotis.

1/2 cup chopped Green pepper

1/2 cup chopped cilantro

1 block of firm tofu, pressed and crumbled

Salt to taste

1/4 tsp paprika

1 tbsp Taco seasoning

1/2 tbsp Chipotle and Roasted Garlic Seasoning

1 tsp lime juice

1/4 tsp turmeric powder

1.5 tbsp corn starch mixed in 1/4 cup water

1/2 cup water

1 tbsp olive oil

Heat oil in a pan, add chopped green pepper and sauté until half cooked.

Add cilantro and sauté until it’s fragrant.Add crumbled tofu and 1/2 cup of water and mix well.

Add the corn starch mixture to the tofu and simmer until the filling is thickened.

Now add the spices to the filling mixture and finish off with more cilantro. Simmer for two more minutes and turn off the flame.

Preparing the Tacos:

1. Spread Black Bean Hummus generously on the naan.

2. Add two spoonfuls of tofu filling holding the tacos in U-shape.

3. Top the Taco with sliced avocados, cilantro and cream cheese.

4. Sprinkle little bit of paprika on top.

5. Repeat the steps for all the tacos.

6. Serve the Naan Tacos cold or warm, anyway they taste delicious.

Related Recipes:

1. Black Bean Cilantro Hummus

2. Homemade No yeast Naan bread

Easy Stove-top Mac and cheese

noreply@blogger.com (Deepa Kuber) — Thu, 24 Sep 2020 18:54:00 +0000

This creamy Macaroni and cheese is made on the stove top and need not be baked at all. It can be very easily made and have on table in no time. There are many variations to this dish. Here is mine.

Ingredients:

1lb box of Macaroni pasta

1 tsp salt

Water

2 cups Milk

3 tbsp butter

1/2 tsp black pepper powder

1 tsp garlic powder

Salt to taste

1 tsp Paprika

1 cup Monterey Jack and Mild Cheddar cheese

2 tbsp flour

A pinch of turmeric powder for color

1/2 water

Preparation:

1. Cook Pasta according to the package. Drain the pasta and run under cold tap water.

2. Heat butter in a pan, add flour and mix it until it forms thin paste. This is called roux. Cook for 2 mins until it’s fragrant.

3. Add milk little at a time and mix it in the roux and cook until it thickens. Keep adding milk until everything is incorporated and a thick sauce like mixture is formed.

4. Add garlic powder, pepper powder, turmeric powder and salt and mix it well.

5. Add water to adjust the consistency.

6. Add pasta and mix until it’s well coated with sauce.

7. Add cheese and stir it in the macaroni. Simmer until all the cheese is melted.

Black Bean Cilantro Hummus

noreply@blogger.com (Deepa Kuber) — Thu, 24 Sep 2020 18:25:00 +0000

This Hummus is made with a few main ingredients like black beans, cilantro, green chili, garlic and olive oil. This can be made ahead of time and you might want to consider doubling the quantity as it can be used to snack on chips or veggies, or can be used as a sandwich spread or a spread for tacos.

Though the end color of this Hummus is not appealing, I was really satisfied by the taste and texture.

Ingredients:

1 can black beans, drained and washed

1/2 cup chopped cilantro

2-3 cloves of garlic

1 green chili

Salt to taste

1/4 cup olive oil

1 tbsp lime juice

Method:

Throw in all the ingredients in the blender or a food processor and blend it in a smooth paste. Do not add water into it. You might have to run a spoon or a fork a few times to get the ingredients moving. This Hummus goes well with Naan tacos too.

Eggless Honey Cake | Indian Bakery Honey Cake

noreply@blogger.com (Deepa Kuber) — Wed, 23 Sep 2020 02:20:00 +0000

Honey cake is a special kind of cake found in Southern part of India, especially in the Iyengar Bakery. This is a simple cake made with flour, condensed milk and butter and the best part is— it’s eggless. It is brushed with honey syrup and topped with jam + honey mixture and desiccated coconut. There are different versions of this cake. I have followed my eggless Tutti Frutti cake recipe for the cake.

Ingredients for cake:

Butter-1/2 cup
Condensed milk- 1 can/ 400 ml
Vanilla Extract-1 tsp
All purpose Flour/ Maida- 2 cups
Baking Powder-2 tsp
Baking Soda-1 tsp
Milk-1 cup
Apple Cider Vinegar/ White Vinegar-1 tsp

Honey Syrup:

1/4 cup water
2 tbsp sugar
3 tbsp honey

Jam frosting:

1/2 cup strawberry jam
2 tbsp honey

Other ingredients:

Desiccated coconut for decoration/topping

Preparation:

Preheat oven to 175°C/350 F
Line the cake pans and grease then with butter. I have used two 8” cake pan.You can use 9” *13” pan or two 7” pans.
In a bowl whisk together All purpose flour, baking powder and baking soda.

In a large bowl take butter and vanilla and beat for 2 minutes.

Add in the condensed milk and beat for one more minute.

In the Container or a cup, add milk and vinegar and vanilla extract. The milk will curdle in few minutes.

Now add 1/3rd of the flour to the butter mixture and beat until incorporated.

Add 1/2 of the curdled milk mixture and beat. Repeat again finishing with the third portion of flour.

Stop beating once all the ingredients are incorporated.

Pour the batter into prepared cake tins
Bake the cake for 30 to 35 mins.

If inserted toothpick comes out clean, remove the pans from oven and allow to cool on wire rack for 5 minutes.

Flip the cake on the wire rack, remove the liner and allow it to cool completely.

How to make Honey syrup:

Heat water and sugar in a sauce pan and let the sugar dissolve.
Turn off the flame and add honey to the syrup and mix.

Keep this aside to cool.

How to make jam mixture

Heat jam in a pan and let it liquify.

Add honey and mix well.
Jam mixture is ready.

Assembling the cake:

1. Once the cake is cooled down completely, poke holes in it with the fork.

2. Pour the honey syrup on the cake slowly. You may or may not use the entire honey syrup. It depends on how moist and juicy you want the cake to be.

3. Spread the jam mixture on the top of the cake generously.

4. Sprinkle desiccated coconut on top.

Notes:

1. You can use cake flour instead of All purpose flour to get a softer cake. Use less honey syrup if you use cake flour or else the cake becomes soggy.

2. You can use any jam of your choice.

The Big Bite

Eggless Mango cake

Instant Pot Butternut Squash Soup

Sabudana Thalipeeth

Punjabi Rajma Masala

Pumpkin shaped buns/dinner rolls

Quinoa Curry bowl

Flaxseeds chutney powder

Dal Makhani | Kali Dal

Eggless cheesecake with Blueberry Compote

Instructions

Making the Crust:

Making the Filling:

5. Add sugar and sour cream and continue mixing.

6. Gradually add sweetened condensed milk and beat until creamy. 7. Add vanilla extract and cornstarch mixture; beat until well incorporated. Turn off mixer. 8. Add whipped heavy cream and gently fold in using a spatula. Pour the mixture over the crust, tap gently to remove any air bubbles.

9. Place the cheesecake pan on a large piece of aluminum foil and fold up the sides around it (this prevents water from seeping into the cheesecake). I use double layer of aluminum foil just to be on the safer side.

10. Place the cake pan in a larger cake pan or any oven safe roasting pan. Pour hot water into the larger pan until the water is about half way up the sides of the cheesecake pan.

11. Bake for 40 minutes or until the edges are just barely puffed but the filling is still pale yellow. This cheese cake should not brown on top.

12. Turn off the oven and let the cheesecake sit inside the oven for 40 more minutes. The cheesecake will continue to cook slowly.

13. After 40 minutes, remove the cheesecake from the oven. Remove the cheesecake from the water bath and wrapping. Let it cool at room temperature for an hour. Place the pan on a tray or a plate to help you carry it around.

14. Then refrigerate for at least 4 hours. Later, Loosen the cheesecake from the sides of the pan by running a thin knife on the sides. Unmold the cake from the pan.

Homemade Veggie Pizza

Chocolate syrup for pancakes

Cold Quinoa Yogurt Salad

Eggless Cinnamon Buns

Roasted Red Pepper Noodles | Homemade Red pepper sauce

Ingredients:

Method:

Instant Mini Rava Uttapaams

Cucumber Bites | Kids’ Snacks

Butter Gobi Masala / Cauliflower Butter Masala

Vegan Jackfruit Kheer/Payasam

Instant Pot Palak Paneer Rice

Eggplant Masala | Baingan Masala

Spiced Amaranth leaves dal / Sambhar

Naan Tacos with Tofu Filling and Hummus

Easy Stove-top Mac and cheese

Black Bean Cilantro Hummus

Eggless Honey Cake | Indian Bakery Honey Cake

Preparation:

6. Gradually add sweetened condensed milk and beat until creamy.

7. Add vanilla extract and cornstarch mixture; beat until well incorporated. Turn off mixer.

8. Add whipped heavy cream and gently fold in using a spatula. Pour the mixture over the crust, tap gently to remove any air bubbles.