Lassi is a creamy, frothy yogurt-based drink, blended with water and sugar. Here is a Sweet Lassi recipe with a modern take on the traditional Indian favorite. Learn how to make a classic Lassi along with different variety options, to cool you on a hot sunny day. It’s a very refreshing drink and you can never go wrong making this simple and magical drink.
Dhoklas is something I gorge on often, not just because these little steamed cakes are healthy, light, spongy & high on protein, but also because I love them! 😀
My mom makes these Khaman Dhoklas using curd which are an absolute delight, and I thought why not share the recipe with you as well? She personally loves Onion Dhoklas, recipe for that in the notes section 🙂
Here’s the video recipe 🙂
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You just can’t go wrong with this, try it & share your feedback with us 🙂
We all love cheesy dishes, Here’s a Curd and Cheese Sandwich Recipe for you..
Now, this is perfect as it is doesn’t need any dip as well as makes a Perrrfeecctt dish to have in the breakfast, or in the Lunch box, or as anytime snack! “Ek teer – teen nishane” 😛 Let’s get to this amazing Suji Toast Style Cheese Sandwich recipe!
Green Chutney - 1 Tsp {Or 1 tbsp chopped coriander}
Salt - To Taste
Chili flakes - 1 Tsp
Oregano - ½ Tsp
Semolina/Suji - 3 Tbsp
Corn Meal - 3 Tbsp
Hudson Canola Oil - 3-4 Tbsp
Instructions
In a bowl, mix in onions, grated cheese, 2 tbsp curd and green chutney. Add salt to taste, ½ Tsp oregano and ½ Tsp chili flakes. Mix,filling is ready keep aside.
In another bowl, mix in semolina, corn meal, salt to taste, ½ tsp chili flakes and ¼ cup curd. Add water to make a thin batter.
Heat up a griddle pan, with 2 tbsp Hudson Canola Oil.
Take a bread slice, load up the the filling place a cheese slice on, cover with another bread. Press, dip in the semolina-cornmeal batter and Keep to grill in the Hot Grill Pan.
Once golden from beneath, spread 1 tsp Hudson Canola oil on the uncooked slice and flip over to grill! Slice and serve, or pack in the lunch box! 🙂
Notes
Instead of using 3 tbsp corn meal you can use semolina.
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This Suji Toast Style Cheese Sandwich is a to go recipe all the time! Requires Ingredients that are available in your pantry, totally customizable and completely awesome taste! Make sure you try it out and ENJOY!
We’ve done a lot of bakes without oven, but nothing on microwave right? Here comes our new series..
Today, Let’s cook up a scrumptious eggless chocolate cake, Homemade Style.. Along with a quick frosting.. Which is nothing but, our own low fat cream.. I mean our Amul cream whipped with hands and stabilized and flavored with chocolate.. Sounds thrilling to me atleast 😛
Eggless Chocolate Cake in Microwave(Less than 5 mins) With Hand Whipped Amul Cream
Ingredients
For Chocolate Cake - Milk - ¾ Cup
Vinegar - ¾ Tbsp
Vanilla Essence - ½ Tsp
Oil - 3 Tbsp
Flour - ¾ Cup
Powdered Sugar - ¾ Cup
Corn Flour - 1 Tbsp
Cocoa Powder - 2 Tbsp
Baking Soda - ½ Tsp
Oil - To Grease
For Icing - Amul Cream - 2 Packs of 200 ml.
Powdered Sugar - ¼ Cup
Dark Chocolate - 150 grams
For Assembling: Cocoa Powder - ½ Tsp
Sugar - 3 Tbsp
Cherries - 10-12
Melted Dark Chocolate - 50g
Melted White Chocolate - 50g
Dark Chocolate - For Making Shavings
White Chocolate - For Making Shavings
Instructions
In a bowl, add the milk, vinegar, vanilla essence, and oil and mix well.
To a mixing bowl, add the flour, powdered sugar, corn flour, cocoa powder, baking soda and whisk to combine altogether.
Pour in the wet mixture to the dry and whisk well.
Grease a silicone cake tin / bowl of 6-7" diameter with oil. Pour the batter in.
Microwave the cake for 5 minutes. My was done in 4:30 minutes and my microwave is of 800watts. Check with a toothpick at about 4:30 if comes out clean, cake is ready. If not microwave for another 30 second.
Take the cake out and let it cool to room temperature. If you wish to serve the cake as it is without cream, you can do it warm as well.
For Icing, Refrigerate the 2 packs of cream for atleast 24 hours. DO NOT SHAKE THE PACK AT ANY POINT.
Snip the top off, and scoop out the thick cream. Usually the cream is separated in the pack like thick cream on top and whey/thin cream in the bottom on the pack. Carefully take the thick part and add to a bowl which has been kept in freezer for 15 mins.
In a bigger bowl, add some ice cubes and a little water and then place the bowl with cream. Start beating the cream to form peaks. It will take about 20 minutes to reach the thickness.
Add powdered sugar and keep aside for a moment.
Place 150g of dark chocolate in a microwave safe bowl and microwave it for 30 second, stir and repeat until completely melted.
Once melted, keep aside till it cools off to room temperature.
Add a little bit of cream to the chocolate and stir generously. Now add the chocolate mix to the cream and whip very well till its stiff enough. Refrigerate until ready to use.
For Assembling - Take a turntable/place a big plate over a bowl. Place the cake, and slice the cake into two layers, keep aside.
Mix ½ tsp cocoa, 3 tbsp sugar and 3 tbsp water and microwave for 2 mins. Let it cool to room temp.
Place one layer of the cake in the turn table, smear the syrup and then add some cream. For easier application, i added my cream to a piping bag, then piped it.
Scatter cherries, and place the another layer. Smear syrup and clot some cream and spread using a spoon for rustic homemade look!
In a piping bag, add the dark and white chocolate and just put in a spoon/fork and take out to make a marble effect. If the chocolate is too fluid and warm, it will just pour out if you snip the tip of.. So just refrigerate the piping bag for 5 mins or wait for the chocolate to get a little cold and thick before adding to the piping bag.
Snip the tip off the piping bag and pour the chocolate over the edges of the cake for that dribbling effect!
Take dark chocolate for making shavings about 50 g, and peel it using a peeler to make shavings, Similarly do it with white chocolate. Scatter this over the cake and ENJOYYYYY!
Notes
Note in Regard to the Stabilizing Amul Cream.. Make sure the cream is atleast whipped to soft peaks or thick enough as shown in video. Also make sure the chocolate is NOT warm/hot else it wont work. Cream should be cold.
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I’m sorry for such a long recipe, but very easy it is.. Try it to believe! Taste is out of the world.. A pure chocolaty affair! <3 Enjoy! 🙂
Vanilla Cupcakes Recipe | With Cherries Inside, Cooker Cupcakes | Eggless Baking Without Oven
Ingredients
Plain Flour - 1 C
Condensed Milk - ½ C
Butter - ¼ C
Powdered Sugar - ¼ C
Baking Powder - 1 Tsp
Club Soda - ½ C
Cherries - 18-20
Vanilla Essence - 1 T
Other : 2 Cups Salt.
Instructions
Heat a cooker with 2 cups salt, a wire stand and a perforated plate in medium flame.
In a mixing bowl, add the butter and sugar, beat well till creamy. Add the vanilla essence, and beat well.
Mix the baking powder and plain flour in another bowl. Add half of it to the creamed butter and sugar, fold well and then add the rest half.
Pour in the club soda and mix well. Fill 9 cupcake liners which are in individual cupcake tins with the batter and plop in a couple of cherries in each.
Place the cupcake tins/moulds in a small tray/spring bottom cake tin's bottom part and place in the cooker to bake for 15-18 mins in medium flame.
Notes
I used a idli cooker, hence i loosened the whistle. If using pressure cooker take the whistle out. You can also bake these in a preheated oven at 180 C for 15 mins. Frost these after they cool with whipped cream/cream cheese frosting/anything. I used leftover frosting from red velvet cake. Recipe for that on wednesday.
Start by heating a pan with the milk. Once it gets a roaring boil, add a huge tablespoon of it to the saffron and keep aside.
Now add the cream to the milk, stir well and cook in medium-high flame until it reduces to half, most probably about 20 minutes.
Once its reduced to half, add the chopped nuts and sugar. Stir well and cook for 5 more minutes.
Switch off the flame, add the cardamom and let it cool to room temperature. Add to the kulfi moulds and freeze for 5-6 hours. You can insert bamboo sticks after 2-3 hours as well.
Take the kulfi moulds out, use a butter knife and loosen the edges. Serve and enjoy.
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That’s irresistible, Jog straight into your kitchen then cherish your sweet memories 🙂
Thank You so so so much! We’re now a family of over 11,000+ People.. Kuch meetha ho jaye(Lets have something sweet) 😉
After thinking a lot whether a 10,000 shaped cake or cookies I finally had to make this Black Forest Ice Cream Cake which is spectacular cause the cutters for cookies were’nt available and the 10,000 carved cake would be huge!
This was irresistible, I mean it! You just cant stop eating this! Why not, its a amazing combination of a pastry and ice cream! Lets get CookingShooking!
Instant Coffee - ¼ Tsp [Dissolved in 1 Tbsp Hot Water}
Vanilla Essence - ½ Tsp
For Ice Cream: Whipping Cream - 1¼ Cup
Milk - ¾ Cup
Condensed Milk - ¾ Cup
Powdered Sugar - ½ Cup
Vanilla Essence - Few Drops
Other Ingredients: Whipped Cream - 1 Cup
Dark Chocolate - 25 Gm
White Chocolate Ganache - ½ Cup
Red Cherries - Few
Melted Chocolate for Lace: 50 gm Optional
Instructions
For Cake: Preheat your oven to 180 C.
In a mixing bowl, add in the plain flour/maida, sugar, cocoa powder, corn flour, baking soda and mix well.
In another bowl, add the oil, milk, instant coffee, vanilla essence, lemon juice and mix well.
Add the wet mix to the dry and give it a whiz. Now transfer this to a 7" Greased Cake tin and bake for 30-35 mins in a preheated oven at 180 C.
For Ice Cream: In a bowl add the cream and whip it to stiff peaks, now add the condensed milk and whip well then goes in the powdered sugar and mix well.
Add the milk and vanilla and make sure everything is well mixed, pop this in the freezer for 5 hours.
Take the cake out of the tin and slice it into 3 layers also level the top using a long serrated knife.
Place some cling wrap or aluminium foil at the bottom try of Spring Form Tin/Loose Bottom Tin. Now keep the first slice of the cake then ⅓ of the semi frozen ice cream, then cherries..Place the second layer and repeat the process.
Now comes the third layer after the third layer add the remaning ice cream and pop this back in the freezer for a minimum of 6 hours.
After its frozen hard loosen the ice cream cake from the tin using a knife and take it out on a turn table or a plate.
Now spread whipped cream all over the cake, be quick! Sprinkle the choco shavings.
Pop back in the freezer for 30 mins then take it out and spread more cream to cover the chocolate shavings.
For lace, take a butter paper and cut it in the appropriate size of the sides of the cake tin. Now make any design on that using melted chocolate.
Take it and place it on the sides of the cake. Now peel the butter paper.
Pipe border in the bottom. And place a edible sheet or sprinkle more chocolate on top and make a border on top as well.
Freeze for another 2-3 hours and enjoy!
Notes
For White Chocolate Ganache: Take 200gm Chocolate and keep it in a bowl. Heat 100ml cream and add the cream to the chocolate and leave it for one minute. Now stir well. Once all combined and smooth, cover and refrigerate for 4 hours. Now take out and whip it, transfer to piping bag and use!
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This is will you go gaga over it! When two amazing desserts come together something exotic happens!
Mousse, Usually made with eggs is a light and fluffy dessert served chilled.
There are loads of ingredients usually.. But here, you can make a mousse with 3 ingredients only! Chocolate, Cream and Sugar(Which is optional!). Sounds enticing isn’t it?
I love mousse specially Chocolate and Mango.. Here, I bring my triple layered mousse! 😀
Triple Layered Mousse - Dark Chocolate, Mango, White Chocolate | Eggless Recipes
Ingredients
For Dark Chocolate Mousse: 150 Ml - Whipping Cream
75 Gm - Dark Chocolate
3 Tbsp - Powdered Sugar
For Mango Mousse: 100 Ml - Whipping Cream
100 Ml - Mango Pulp
2 Tbsp - Sugar
⅓ Cup - Water
2 Gm - Agar/China Grass
For White Chocolate Mousse: 150 Ml - Whipping Cream
75 Gm - White Chocolate
3 Tbsp - Sugar
Instructions
For White Chocolate Mousse: Boil water in a saucepan lower the flame and place a bowl over it and add in the white chocolate.
Stir and melt it gently. As it melts, keep it aside or transfer into another bowl so that it cools down faster.
In a mixing bowl, add the whipping cream and whip it to semi stiff peaks. Add the sugar and whip to stiff peaks.
As the white chocolate cools to room temp, add a part of whipped cream to it and mix it well. By doing this we're tempering the cream so that the chocolate does not solidifies due to temperature shock and we get a creamy result at the end.
Now add all the cream and give it a whiz. White chocolate mix is ready.
For the Mango Mousse: Add the water to the agar agar. Let it soak for 10 mins.
In a bowl add the cream and whip it to semi stiff peaks then put in the sugar then whip it to stiff peaks.
In a pan, add the soaked agar and cook that in med flame stirring until everything well dissolves. In another pan heat the mango pulp until its quite hot.
Add the dissolved agar to the hot mango pulp and mix well. Add this mix to the whipped cream and give it a gentle mix. Mango mousse is ready.
For Dark Chocolate Mousse: Repeat the same as white chocolate. Small recap: Melt the Chocolate over a simmering water. Let it cool. Whip the cream, add sugar and whip till stiff peaks. Now temper the cream with chocolate then mix both well. Dark Chocolate Mousse is ready.
Transfer these into individual disposable piping bags.
Pipe the mousse as you prefer in shot glasses/decorative glasses.
Chill for 2-3 hours before serving. Enjoy!
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I just felt, I’m in heaven eating Flavored Clouds! ^_^ 😀
Now, let me know what would you call this yummy chaat? If we look in a way, its Tikki Chaat, in another way its Ragda Pattice.. This is how i make this and i call this Ragda Pattice.. Although, this is neither Ragda Pattice or Tikki Chat. But whatever you call, this is the most demanding chat in my home after Pani puri 😀
That seems mouthwatering isn’t it? Lets have a look at the recipe and yes, make sure you make this and let me know the outcome! The recipe seems long on paper, but its very easy to make!
For Ghugni/White Peas Curry - Vatana/White Peas - ½ Cup
Onions - ¼ Cup
Tomato - ½ Cup
Tamarind - As desired
Coriander - As required
Oil - 2 Tsp
Cumin - ½ Tsp
Chili Flakes - ¼ Tsp
Gr Chili - As desired
Salt - To Taste
Red Chili Powder - 1 Tsp
Turmeric - ½ Tsp
Coriander Powder - 1½ Tsp
Cumin Powder - ½ Tsp
Garam Masala
For TIkki - 6-7 Boiled and Mashed Potatoes.
Coriander - Handful.
Salt - To Taste
Black Salt - ½ Tsp
Chili Powder, Coriander Powder, Cumin Powder - 1 Tsp
Chili Flakes - 1 Tsp
Chat Masala - 1 Tsp
Garam masala - ½ Tsp
Oil - To Shallow Fry
For Making the Chat: Thick-Sweet Yogurt - As required
Sliced Onions : As required
Coriander - As required
Roasted Crushed Peanuts - As required
Tamarind Chutney - As required
Sev- As required
Chat Masala - As required
Black Salt - As required
Red Chili Powder - As required
Salt - As required
Roasted Crushed Cumin - As required
Instructions
For Ghugni - Soak the dry white peas/vatana overnight. Drain and wash 3-4 times, Transfer to a cooker with sufficient water and salt and pressure cook for 5 whistle's in high and then simmer for 10 mins.
Heat a pan with oil, add in the cumin, chili flakes, gr chili. Stir well. Add in the onions. Cook until brown. Add in the tomatoes, salt. Cook until tomatoes are mushy.
Add in the chili powder, turmeric, coriander powder, cumin powder. Cook for another minute. Tip in the cooked peas, and 2-4 cups of water. Once it boils, add in the tamarind, coriander. Cook for 10 mins.
Add garam masala and mix well. Ghugni is ready.
For Tikki - In a bowl, Mix in the potatoes, coriander, salt, black salt, chili powder, chili flakes, chat masala, garam masala. Make 8 portions and flatten them little like tikki,
Heat a tawa with 2 tsp oil. Once hot, place the tikki and cook until brown on both sides smearing oil in between.
For making the chat: In a plate. place a tikki. Add in the hot ghugni, cold yogurt, sliced onions, roasted crushed peanuts, tamarind chutney, salt, chili powder, black salt, chat masala, cumin powder, coriander, sev. Garnish as desired!
Enjoyyyyyyyyyyyy!!!!!!!!
Notes
You can bake the tikki at 200 C until brown.
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Now while typing,
my mouth is watering.. Whatever you call, Ragda Pattice or Tikki Chat or whatever. Trust me, make it once.. You’ll never forget it and you’ll make it again and again!
