EGGLESS MONGINIS VANILLA SLICE CAKE Click by SHWETA GALINDE INGREDIENTS Maida – 1 ¼ cup Fresh thick curd at room temperature – 1 cup Oil without smell and colour – ½ cup Sugar – ¾ cup Baking soda – ½ tsp Baking pwdr – 1 ¼ tsp Vanilla essence – 1 ½ tsp PREPARATION METHOD
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HOMEMADE STRAWBERRY COMPOTE / SAUCE WITHOUT PRESERVATIVES BY SONU SHOREE STRAWBERRY SAUCE without preservatives. Can be used in making shakes, mousse, icecreams. Enjoy drizzle it on pancakes, icecream n with fresh cream. Ingredients: 1 cup strawberries 1/2 or 3/4 cup sugar 2 tbsp water Wash n chop the strawberries. Put it in a pan along
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EASY GUR PAPDI / INSTANT WHEAT JAGGERY SWEET / SUKHDI / GOL PAPDI /AATE KE BURFI BY SHWETA GALINDE INGREDIENTS Wheat flour – 3 cup Ghee – 1 or 1 ¼ cup Fine grated /powdered jaggery – 2 cup Ginger pwdr – 2 tbsp Almond pwdr – 2 tbsp Crushed fennel seeds – 1 tbsp.
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SAFFRON MILK PUDDING / KESAR KHARVAS / KHARVAS Kharvas is an Indian milk pudding made from cow or buffalo colostrum, the first form of milk produced within one or two days of giving birth. It originates in the western Indian state of Maharashtra. It is prepared by steaming a mix of colostrum, milk, and jaggery
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INGREDIENTS Dates / khajur – 1 cup good quality [seedless] Poppy seeds / khus khus – 2 tbsp Cashew finely chopped – ¼ cup Almonds / badam finely chopped – ¼ cup Pista finely chopped – ¼ cup Ghee – 1 tbsp PREPARATION Discard the seeds of the khajur and chop it very
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EGGLESS ORANGE SPONGE CAKE INGREDIENTS Maida / APF – 1 ½ cup Condensed milk – 200 gms Butter at room temperature – 50 gms Orange juice – 1 cup [ fresh or canned ] Baking
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PHIRNI / RICE PUDDING INGREDIENTS Basmati rice – 2 ½ tbsp Full cream Milk – ½ litre Sugar – 3 or 4 tbsp or as per taste [ instead of sugar
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SWEET PONGAL RECIPE / SAKKARAI PONGAL RECIPE INGREDIENTS PREPARATION 1 – Roast the dal and rice separately till it becomes hot in a pressure cooker with 1/2 tsp ghee [it should not change colour]. Roasting is optional – you can directly wash and cook the dal + rice .
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HOW TO EXTRACT SITAPHAL /CUSTARD APPLE PULP IN MIXIE Custardapples contain anti-oxidants like Vitamin C, which helps to fight free radicalsin our body. It is also high in potassium and magnesium that protects our heartfrom cardiac disease.Not only that, it also controls ourblood pressure. Custard apples contain Vitamin A, which keeps your skin and hairhealthy.
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SITAPHAL PHIRNI / CUSTARD APPLE PHIRNI RECIPE Phirni is nothing but the ground rice pudding. Phirni is made from coarsely ground rice, milk and sugar. It is cooked on a slow flame which results in creamy, rich and thick texture. It is flavored with cardamom powder and saffron. Though there are many different flavor varieties are made e.g.
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SITAPHAL / CUSTARD APPLE SHEERA Custardapples contain anti-oxidants like Vitamin C, which helps to fight free radicalsin our body. It is also high in potassium and magnesium that protects our heartfrom cardiac disease.Not only that, it also controls ourblood pressure. Custard apples contain Vitamin A, which keeps your skin and hairhealthy. This fruit is also
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OVERNIGHT SOAKED RAVA LADOO /LESS GHEE RAVA LADOO BY SHWETA GALINDE INGREDIENTS [ 10 ladoos ] Fine sooji / barik rava – 1 cup Freshly grated coconut – ½ or ¾ cup Ghee – 2 tbsp Sugar – ½ cup Lukewarm milk OR water – 2 tbsp Broken cashew – 6 or 7 PREPARATION Grate
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SONTH KE LADOO / POST DELIVERY LADOO / DINK KE LADDU A lot of Indian traditions and families focus on the consumption of healthy laddu after childbirth. While the reasons might differ in motivations, the end result is always beneficial for the new mother. It is essential to keep the intake of laddus moderate and pair them
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EGGLESS TEA TIME CAKE INGREDIENTS [ ALL AT ROOM TEMPERATURE ] Maida -1 cup Sugar powder – 1/2 cup Oil – ¼ cup Curd – 3 tbsp Milk – ½ cup [ 1 or 2 tbsp ] Baking powder – 1 tsp Baking soda – ½ tsp Vinegar – 1 tbsp Food colour – few
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AUTHENTIC ANARSA RECIPE / TRADITIONAL ANARSA RECIPE By SHWETA GALINDE An anarsa is an Indian rice-based biscuit commonly associated with the Hindu festival of Diwali in Maharashtra and Bihar, along with other special occasions. Its ingredients include jaggery, rice, poppy seed and ghee. INGREDIENTS PREPARATION Clean and wash the rice 2 to 3 times Soak
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SAGO KHEER / SABUDANA KHEER INGREDIENTS Sago regular size – ½ cup Milk – 3 cup [ 600 ml ] Sugar – 4 to 5 tbsp or as per taste. Cardamom pwdr – ¼ tsp Saffron – few strands Fried cashew few PREPARATION Clean ,wash ,rinse and soak the sago for 4 to 5 hrs
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SAGO LADOO By Shweta Galinde INGREDIENTS [ 18 to 20 ladoos ] Sago – 1 cup Sugar fine pwdr – 1/2 cup Cardamom pwdr – ¼ tsp Cashews chopped – 3 or 4 tbsp Melted ghee – ½ cup [ 2 tbsp less ] PREPARATION Fry the cashew in 2 tsp ghee and keep aside.
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HOLLA NUTELLA PANCAKE / MINI NUTELLA PANCAKE / 99 PAN CAKE RECIPE INGREDIENTS Pancake batter as required Non stick appe pan Nutella Sauce as reqd Icing sugar as required . PANCAKE BATTER INGREDIENTS Maida / APF – 1 cup Sugar pwdr – 1 or 2 tbsp Salt – a pinch Milk – 1 cup +
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CUSTARD APPLE SHAPED KAJU KATLI BY SHWETA GALINDE INGREDIENTS Sugar -1/4 cup sugar Water – ¼ cup Milk pwdr – ¼ cup Cashew pwdr – ½ cup Ghee 2 tsp METHOD Take sugar + water in pan and cook till ½ string consistency . Lower the flame and add milk pwdr + cashew nut pwdr
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INSTANT MILK POWDER PEDA [ It is an instant recipe ,but the pedas have to be consumed after 12 hrs or overnight – the pedas take time to set . If you eat it immediately it will be wet and sticky ] INGREDIENTS Sugar -1/4 cup sugar Water – ¼ cup Milk pwdr – ¾
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INSTANT MICROWAVE MILK POWDER PEDA FOR FESTIVALS / APPLE SHAPED PEDA /APPLE SHAPED INDIAN SWEETS By Disha Lahori [ It is an instant recipe ,but the pedas have to be consumed after 12 hrs or overnight – the pedas take time to set . If you eat it immediately it will be wet and sticky
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PISTA NANKHATAI By Shweta Galinde INGREDIENTS Maida / wheat flour – 3/4 cup + 2 tbsp Ghee – 1/3 cup Sugar pwdr – 1/3 cup Pista essence – 1 or 2 drops Green food colour – 1 or 2 drops Baking pwdr – ¼ tsp OR baking pwdr – a pinch METHOD Sieve maida +
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MILK POWDER PEDA / INSTANT PEDA FOR FESTIVALS / FRUITS SHAPED SWEETS [ It is an instant recipe ,but the pedas have to be consumed after 12 hrs or overnight – the pedas take time to set . If you eat it immediately it will be wet and sticky ] INGREDIENTS Milk pwdr – 6
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DHANEDAR BESAN KE LADOO [ RECIPE IN PROCESS ] BY SHWETA GALINDE Laddu or laddoo or avinsh is a sphere-shaped sweet originating from the Indian subcontinent. Laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. Laddus are often made of gram flour but can also be made with semolina. They are often served at festive or religious occasions.Laddoo
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CARAMEL SEVAI KHEER INGREDIENTS Make any kheer of your choice 1 tsp ghee 3 or 4 tsp sugar METHOD FOR MORE RECIPES CLICK ON THE NAMES BELOW :- What to cook for breakfast ?– 500 recipes Cake recipes – 80 baking recipes + 40 tips on baking – baking in cooker /pan /kadai Idli recipes
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INSTANT SATTU KE LADDU / DALIA SATTU KE LADDU BY DISHA LAHORI INGREDIENTS 1cup Dalia Sattu ka aata 1/2 cup powdered sugar 1/3 cup ghee Elaichi powder Dry fruits finely chopped – 2 or 3 tbsp HOW TO MAKE DALIA SATTU KA AATA Grind ¾ cup of dalia dal into a coarse pwdr – this
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DAMTAYACHE LADOO / BESAN CHURMA LADOO . BY SHWETA GALINDE INGREDIENTS Besan – 250 gms [use coarse ] Sugar – 200 gms or 250 gms as per taste Ghee for deep frying – 1 cup Ghee for syrup – 2 tbsp Cardamom pwdr – ½ tsp Orange food colour – a pinch [ optional ]
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RASMALAI COOKIES INGREDIENTS Dried rose petals – 1 or 2 tsp Butter at room temperature – ½ cup [ ¼ cup ] Sugar powder – 1/3 cup [ 3 tbsp ] Maida flour – 1 cup + ¼ cup [ ½ cup + 2 tbsp ] Corn flour – 2 tbsp [ 1 tbsp ]
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EGGLESS DOUGHNUT / DONUT RECIPE / HOMEMADE DOUGHNUT RECIPE INGREDIENTS NOTE – YOU CAN INCREASE YEAST UPTO 11/2 TSP PREPARATION NOTE – If using instant yeast ,there is no need to proof ,directly add to the flour . METHOD Take the flour + butter + salt + sugar and mix well till it becomes crumbly.
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AUTHENTIC FRIED MODAK / TALNICHE MODAK RECIPE BY SONALI N GHOLAPModak can be made in various ways. You can make flavorful Steamed wheat flour Modak on any festive or special occasion. Modak is a special delicacy from Maharashtra you can make it anytime. Offer it as a bhog/ Prasad to Lord Ganesha.Modak is the favourite
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CUSTARD POWDER NANKHATAI INGREDIENTS Maida – ½ cup Custard pwdr vanilla flavour – 2 tbsp Sugar – pwdr – 5 tbsp Ghee – 4 tbsp or 4 1/2 tbsp or as required Vanilla essence – 2 or 3 drops only METHOD Sieve together maida + custard pwdr. Cream together ghee and sugar till pale and
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NARALI BHAAT RECIPE / SWEET JAGGERY COCONUT RICE Narali Bhat means sweet coconut rice is a traditional Maharashtrian recipe,made on the occasion of Narali pournima means Rakshabandhan fastival. BY SHWETA GALINDE INGREDIENTS Rice of good quality – ½ cup Cardamom – 1 Clove – 2 Cinnamon – tiny piece Ghee – 2 tsp Saffron soaked
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MAHARASHTRIAN SPECIAL PURANCHE DINDHE / DIND RECIPE BY SHWETA GALINDE INGREDIENTS FOR COVERING PREPARATION OF PURAN /STUFFING . Clean ,wash ,rinse and soak the chana dal overnight or min 3 to 4 hrs. Next day pressure cook it with 1 cup water + 1 tsp oil . Pressure cook upto 3 or 4 whistles till
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BEETROOT HALWA Recipe by Sumithra INGREDIENTS Beetroot – ½ kg Ghee – 2 tbsp Milk – 200 ml Sugar – 150 gms or 200 gms or as per taste Cardamom pwdr – ½ tsp Cashew + badam + raisins chopped – 2 or 3 tbsp ***Quantity of sugar depends on the sweetness of beetroot also
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MOTICHOOR LADOO PARATHAS /SWEET BOONDI PARATHAS / BOONDI LADOO PARATHA INGREDIENTS PREPARATION Mix wheat flour + salt + oil + water and make a soft dough and keep aside for sometime. Ladoos should be at room temperature . METHOD Divide the dough into equal balls.Size little bigger than the ladoos Roll the dough into small
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HEALTHY SUGARFREE GRANOLA BAR By Disha Lahori INGREDIENTS Date with seeds – 1 cup Almond milk or regular milk – ½ cup Desiccated coconut – 1 cup Peanut butter – ¼ cup Oats – 1 Walnut chopped – ¼ cup Flax seed pwdr – 2 tbsp [optional ] Mixed dry fruits chopped – ¼ cup
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EGGLESS BROWNIE By Disha Lahori INGREDIENTS Maida – 1 cup Cocoa – ¼ cup Baking pwdr – 1 tsp Butter – 100 gms [room tempt ] Sugar pwdr – ¾ cup Vanilla essence – 1 tsp Milk – 100 ml Chocolate sauce – ¾ cup [ hershey or veeba ] PREPARATION Sieve together maida +
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ROYAL AND MANGO FALOODA INGREDIENTS [ serves 2 ] Boiled falooda sev – ½ cup Soaked sabja seeds – ¼ cup Chilled whole milk – 1 ½ cup Mixed dry fruits finely chopped – 3 tbsp [raisins /almonds /pista /cashew ] Jelly – ¼ cup rasberry or strawberry or any flavour to make it
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MAKHANA / LOTUS SEEDS CHIKKI / BAR BY Shweta Galinde Phool Makhana, Fox Nuts or Lotus Seeds are loaded with nutrients and are a good source of protein, calcium, and iron. INGREDIENTS Makhana – 1 cup Finely chopped pista – 1 tbsp Sugar – ¼ cup Rose essence – ¼ tsp Ghee – ½ tsp
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CHOCOLATE COATED MURMURA CHIKKI / LADOO By Shweta Galinde Murmura Chikki is a crispy and tasty chikki aka bars made using puffed rice or murmura and jaggery is a must when celebrating Lohri. Murmura Chikki- Makar Sankranti is tomorrow and its a custom to make some crispy or chikki on Sankarati . Chikki’s are made with
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PINEAPPLE CHUTNEY By Disha Lahori INGREDIENTS Pineapple puree – 1 cup Salt to taste Chilli pwdr – 1 tsp or as per taste Lemon juice – 2 tsp Grated ginger – ¼ tsp Sugar – 2 or 3 tbsp depending on the sweetness of fruit METHOD Remove the skin and thorns of a medium size
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EGGLESS CHRISTMAS FRUIT CAKE / EGGLESS RUM CAKE INGREDIENTS Maida – 1 ½ cup Almond flour / powdered badam – 2 tbsp Baking soda – 1 tsp Nutmeg pwdr – 1/8 th tsp [generous pinch grated ] Clove / laung powdered – 2 nos Cinnamon pwdr – ¼ or ½ tsp Dry ginger pwdr –
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MURMURA LADOO By Shweta Galinde INGREDIENTS Puffed rice / murmura – 3 cup Jaggery – 1 cup Cardamom pwdr – ¼ tsp [optional ] Ghee – 1 tbsp METHOD Heat a heavy bottom pan over medium heat , add the murmura .Stir continuously and dry roast them for 2 or 3 minutes .It should not
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TIL LADOO /SESAME SEEDS LADOO /TIL KE CHIKKI By Shweta Galinde The combination of Til and Gur also boosts immunity and guards the body from seasonal infections. This chikki is a superfood for all. This requires sesame seeds, jaggery and ghee. This is very easy to prepare at home with minimal ingredients. This chikki is delicious, nutty
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Soaking dry fruits and nuts for Christmas cake or fruit cakes CHECK THE VIDEO FIRST INGREDIENTS Apricot Cranberry Date Fig Glazed cherry Prune Raisins Sultana Black current Raisin Almond Cashew Walnut Orange zest Brandy SOAKING IN LIQOUR – Before soaking clean the dry fruits . Take I cup of mixed dry fruits and nuts in
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ADADIYA PAK Made by Disha Lahori ADADIYA SPICY HALWA / LADWA – is a spicy Gujarathi Kathiawadi delicacy made with urad dal flour + loads of ghee + dry fruits + Indian spices .The ingredients in has healing properties that gives warmth to the body during winter . INGREDIENTS Roasted skinless urad dal flour –
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ORANGE MARMALADE / JAM By Shweta Galinde INSTANT ORANGE MARMALADE INGREDIENTS Freshly extracted orange juice – 1 cup Water – 2 cup Grated orange zest – 2 tsp Lempn juice – 2 tsp Sugar – 4 or 5 tbsp or as per taste Orange food colour – a pinch [optional ] PREPARATION Wash and wipe
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GUR PAPDI / SUKHADI INGREDIENTS Wheat flour sieved – 3/4 cup Coarse wheat flour [ not sieved ] – 1/4 cup Ghee [ good quality ] – ½ cup Grated jaggery – ½ cup Mixed dry fruits powder or finely chopped – ½ cup Greased small tin METHOD Heat ghee in a heavy bottom pan
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WHOLE WHEAT BRAN COOKIES /NANKHATAI INGREDIENTS [ 1 cup 200 ml ] Wheat bran – 1/2 cup Wheat flour – 2 tbsp Maida – 2 tbsp Fine rava – 1 tbsp Brown sugar – 4 1/2 or 5 tbsp Ghee – 5 or 5 1/2 tsp or as reqd Cinnamon pwdr – 1/2 tsp or
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CRISPY CHIROTE / FLOWER CHIROTE Made by – SHWETA GALINDE Chiroti is a delicacy predominantly served in Karnataka and Maharashtra. It is also famous in parts of Telangana state. Specially in the districts of Nalgonda. Here it is known by the name Pheni/Peni. It is served as a dessert on special occasions such as a
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