EGGLESS WHOLE WHEAT BRAN CAKE INGREDIENTS Whole wheat flour- 1/2 cup + 2 tbsp wheat flour bran – 1/2 cup brown sugar – 6 tbsp baking pwdr – 1/2 tsp baking soda – 1/4 tsp oil – 2 1/2 tbsp or 40 ml curd at room temperature – 6 tbsp water – 6 tbsp
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AFLATOON MITHAI Made by Shweta Galinde INGREDIENTS Rava – 1/2 cup Milk pwdr – 1/2 cup Sugar – 1/2 cup Ghee of good quality – 1/2 cup khoya /mava – 200 gm Milk – 1 cup Thinly sliced pista – 1/4 cup Thinly sliced almonds – 1/4 cup Thinly sliced cashew – 1/4 cup Greased
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MIXED DRY FRUITS CHIKKI / BRITTLES By Shweta Galinde INGREDIENTS Dry fruits – 1 cup [ badam / cashew / pista ] Sugar – 3/4 cup Ghee – 1 tsp Rose essence – few drops *** instead of rose essence ,we can use cardamom pwdr . PREPARATION Slice the dry fruits from the middle into
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BADAM BURFI / KATLI Recipe by Manoj Soni Made by Shweta Galinde INGREDIENTS 👉2 cups almonds👉6 cup hot water👉2 cup sugar👉1 cup water👉2 tbsp ghee METHOD👉In a large bowl soak almonds in hot water for an hour. 👉Peel the skin from badam and keep aside. 👉Pat dry the badam making sure there is no moisture
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NARAYAN SHEERA / BANANA SHEERA / PRASAD SHEERA Recipe courtesy – Shweta Galinde INGREDIENTS Rava – 1 cup Sugar – 1 cup Ghee – 1 cup Dry fruits – 1/2 cup [ cashew /badam/kismis/ Milk – 2 1/2 cup Fresh Banana – 1 [ not over riped or black ] Cardamom pwdr – 1/2 tsp
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AGRE KA PETHA / ANGOORI PETHA / WINTER MELON CANDY By Shweta Galinde INGREDIENTS : Petha Fruit [white pumpkin ] – 1 kg [ ripen ] Sugar – 600 gms Alum pwdr [ fitkari ]- 1 tsp Few drops of any food colour Also we can use any food essence of our choice METHOD Remove
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WHITE CHOCOLATE CAKESICLES Unlike a cake pop, which is made by rolling a cake and frosting combo into a ball (or another shape) then dipping it in chocolate or candy melts, a cakesicle is created by painting the chocolate into a popsicle mold, then filling the hardened candy shell with the cake/frosting mixture. Cakesicles are a fun
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EGGLESS CHURROS A churro is a fried-dough pastry—predominantly choux—based snack. Churros are traditional in Spain and Portugal, where they originated, as well as in the Philippines and Ibero-America. INGREDIENTS Maida – 3/4 cup Baking pwdr – 1/8 tsp [optional ] Water – 1 cup Salt – 1/4 tsp Sugar / brown sugar – 1tbsp Olive
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SABUDANA MOTICHOOR LADOO You can call it sabudana kesari / sheera/halwa with less ghee.Just given a shape of ladoo which resembles motichoor ladoo . Made by Shweta Galinde INGREDIENTS Sabudana – 1 cup [mini size] Sugar – 1/2 cup Saffron – few strands Cardamom pwdr – 1/8 tsp Ghee – 2 tbsp Broken cashew –
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EASY GANACHE CAKE RECIPE METHOD for more recipes click on the names below :- What to cook for breakfast ?– 500 recipes Cake recipes – 50 cake recipes + 40 tips on baking -baking in cooker /pan /kadai Idli recipes – 42 tips + 27 different idli recipes Veg recipes– 160 + recipes Cooking tips
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SWEET AND SPICY GINGER CANDY / GINGER BURFI / VADI RECIPE / Ginger Candy Recipe | Candied Ginger Recipe | Crystallized Ginger Recipes BY SHWETA GALINDE Ginger is among the healthiest (and most delicious) spices on the planet. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain.
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MAKKI ATTA / CORNMEAL NANKHATAI INGREDIENTS Makki ka atta /corn meal – 1/2 cup Rava – 1 tbsp Besan – 1 tbsp [ optional – I did not add ] Powdered sugar – 1/4 cup Melted ghee – 3 1/2 or 4 tbsp Cardamom pwdr – 1/4 tsp Baking soda – a pinch PREPARATION Sieve
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EGGLESS RASMALAI CAKE BASE FOR RASMALAI CAKE . INGREDIENTS FOR THE BASE [ 1 cup – 200 ml ] Maida – 1 ½ cup Fresh thick curd – 1 cup [ at room temperature] Sugar – ¾ cup Cooking oil – ½ cup [colourless and odourless] Vanilla essence or any essence – 1 ½ tsp
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LITCHI LEMONADE Recipe courtesy – Tanvi Desai INGREDIENTS Litchi – 12 or 15 Sugar – 2 or 3 tbsp or as per taste Lemon juice – 1 big lemon Chilled water – 3 cups Fresh Mint leaves – few Ice cubes – few Lemon slice + mint leaves for garnish PREPARATION Remove the skin and
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TADGOLA / PALM FRUIT CUSTARD INGREDIENTS PREPARATION METHOD Boil the remaining milk in a pan. Add the sugar and mix well. Keep the medium low. Once it starts boiling ,lower the flame to lowest . Now slowly add the custard pwdr mixture into it and mix well. Cook for 2 – 3 minutes by continuously
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TADGOLA LEMON JUICE /COOLER INGREDIENTS METHOD Peel the brown outer part of tadgola and chop it into small bits. Take the tadgola + sugar / honey and blend till smooth . Now add lemon juice + water + ice cubes and blend till all mix well . Pour it in a glass and serve chilled.
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TADGOLA / ICE APPLE / NUNGU BASUNDI INGREDIENT PREPARATION METHOD Boil the milk in a pan, once it boils reduce the flame to low and allow it to simmer. Simmer the milk for 20 mins. Keep stirring using a ladle scrape the cream at the sides and mix the top layer which is formed on
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MANGO SHEERA / KESARI INGREDIENTS Rava – 1 cup Mango pulp – 1cup Sugar – 3/4 or 1 cup or as per taste Water – 2 cup Cardamom pwdr – 1/4 tsp Ghee – 5 or 6 tbsp Cashew nuts – few PREPARATION Use sweet mangoes .Peel the mango and chop it into small pieces
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RICE BALLS PAYASAM INGREDIENTS Rice flour / idiappam flour – 1 cup click here for flour recipe – Idiyappam recipe Coconut milk – 3 cup click here – How to extract Coconut milk at home Grated jaggery – 1 cup or as per taste Cardamom pwdr – ½ tsp Dry ginger pwdr – 1/2 tsp
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WHOLE WHEAT COCONUT COOKIES ……..YUMMY AND CRUNCHY… By Khushi Udhani INGREDIENTS : 1 cup whole wheat flour1/2 cup butter (softened)1/2 cup sugar1 tsp vanilla or coconut essence1/4 cup Desiccated coconutMilk as required METHOD:Firstly grind the sugar into a powder.Sift the flour and keep aside.Then beat the butter + sugar , add sugar gradually until it
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MEETHO LOLO [ LOLI ] / SINDHI SWEET ROTI By Disha Lahori INGREDIENTS 1 + 1/3 cup flour ½ cup powdered sugar ¼ cup clarified butter / ghee + ½ cup for roasting 1/8 cup chopped almonds, cashew nuts, pistachios ½ tsp cardamom powder Warm water to knead METHOD Mix all ingredients together in a
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HOMEMADE PEANUT NUTELLA By Shweta Galinde INGREDIENTS Dark chocolate – 100 gms Peanuts – 50 gm Cooking oil without smell – 1 tbsp Unsweetened Cocoa pwdr – 2 tbsp Powdered sugar – 2 tbsp A tiny pinch of salt METHOD Dry roast the peanuts till golden brown ,don’t burn. Allow it to cool completely. Remove
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EGGLESS COLOURFUL ZEBRA CAKE INGREDIENTS [1 cup – 200ml ] Maida / APF – 1 ½ cup Sugar powderd – 3/4cup Vanilla essence – 1 tsp Oil – ¼ cup Thick curd – ½ cup [room temperature] Water – ½ cup [ room temperature ] Baking pwdr – 1 tsp Baking soda – ½ tsp Vinegar –
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GUAVA ICECREAM WITH 2 INGREDIENTS [ NO COOKING / NO CHURNING ] INGREDIENTS § Heavy whip cream – 1 cup [chilled ] § Condensed milk – ½ cup or as per taste § Vanilla essence – ¼ OR ½ tsp § Guava pulp – 1 or 1 ¼ cup [ made from soft pulpy guava
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INSTANT RAVA LADOO By KHUSHI UDHANI INGREDIENTS 3 cup rava 1 cup desiccated coconut 2 or 2 1/2 cup pwdr Sugar 3/4 cup ghee 1/2 tsp Elaichi powder Milk as required [roughly 1/2 cup ] METHOD Heat ghee and roast rava on slow flame. Roast for 10 mins atleast or until it turns aromatic.[ low
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HEALTHY DINK ALIV ATTA LADOO Recipe courtesy – SAMPADA KADAM INGREDIENTS Atta / wheat flour – 1 cup Ghee – ½ cup Sugar – ½ cup fine pwdr Dink / edible gum /gond – 1 tbsp Aliv / halim / garden cress seeds – 1 tbsp Cardamom pwdr – ½ tsp Dry roasted and coarsely
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PAAN COCONUT BALLS / PAAN BALLS /PAAN TRUFFLE INGREDIENTS FOR COVERING Desiccated coconut – 1 cup Condensed milk – 6 or 7 tbsp Very finely chopped betel leaves / paan – 3 Light green colour – few drops METHOD FOR MAKING OUTER COVERING Take the condensed + coconut + chopped paan + food colour in a
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SITAPHAL BASUNDI / CUSTARD APPLE BASUNDI INGREDIENTS FOR SITAPHAL PULP 2 ripe sitaphal ½ cup of chilled milk PREPARATION Scoop the flesh from the custard apple . Pulse beat [ just press the pulse button and release – repeat in 1 second gap ] the flesh with seeds in a mixie jar with 1 cup
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RAGI / NACHNI LADOO INGREDIENTS Ragi flour – 1 cup White sesame / til – ¼ cup Desiccated Coconut – ¼ cup Grated jaggery – ½ cup Water – ¼ cup Cardamom – ¼ tsp Cocoa pwdr – 1 or 2 tsp Ghee – 3 or 4 tbsp PREPARATION Dry roast sesame till it puffs
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KHAJUR MILKSHAKE INGREDIENTS Seedless khajur / dates – 6 or 7 Chilled milk – 2 cup Honey / sugar to adjust sweetness [optional ] Vanilla ice cream – 1 scoop METHOD Discard the seeds and chop the dates into small pieces. If they are hard ,then soak in hot milk for sometimes. Take the chopped
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SITAPHAL / CUSTARD APPLE MILKSHAKE INGREDIENTS Sitaphal – 2 big [ ripe] Sugar if required to adjust sweetness Chilled milk – 2 or 2 ½ cup Vanilla ice cream – 1 or 2 scoop PREPARATION Scoop the flesh from the custard apple . Pulse beat [ 1 second gap ] the flesh with seeds in
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KHARVAS / MILK PUDDING Recipe by Aparna Mohidekar 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 also popular in the states of Karnataka and Andhra Pradesh.
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EGGLESS SWISS ROLL [ tried with regular sponge cake recipe ] INGREDIENTS Maida – ½ cup Milk – ¼ cup [ room temperature ] Condensed milk – ¼ cup Fine powder sugar – ¼ cup Oil – 2 tbsp Vanilla essence – ½ tsp Baking powder – ½ tsp Baking soda – ½ tsp Swiss
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SITAPHAL / CUSTARD APPLE ICECREAM INGREDIENTS Sitaphal pulp without seeds – 1 ½ cup or 2 cup Chilled milk – ½ cup Whip cream – 1 cup [ I have used tropolite ] Condensed milk – ¾ cup Vanilla essence – just 1 tsp [optional ] Fresh cream – 1 tbsp PREPARATION All the ingredients
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GUJARATI MOHANTHAL RECIPE INGREDIENTS [ 1 cup – 200 ml ] Besan / gramflour – 1 1/2 cup Chirote rava / fine sooji – 1 tbsp [ optional – is added for grainy texture ] Ghee – 3 tbsp hot . Milk – 3 tbsp Extra ghee – ½ cup Sugar – 3/4 cup or
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SHEER KHURMA / ID WALI KHEER / FINE VERMICELLI KHEER / SEVAIYA KHEER / KHEER Sheer khurma or sheer khorma is a festival vermicelli pudding prepared by Muslims on the festival of Eid in Afganisthan , Pakisthan , India and parts of Central Asia . It is a traditional Muslim festive breakfast and a dessert for celebrations. This dish is made from various dry fruits, vermicelli,
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BOURBON ICECREAM INGREDIENTS [ 1 cup – 200 ml ] Whip cream – 1 cup [chilled ] Chilled milk – 1 cup Milkmaid /condensed milk – ½ cup Fresh cream amul – 1 tbsp to enhance the texture [optional ] Vanilla essence – ¾ tsp or 1 tsp Bourbon biscuit – 10 or 12
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EGGLESS PANCAKE [very soft ,fluffy and spongy ] INGREDIENTS PREPARATION Sieve together maida + baking pwdr twice and keep aside .[if making chocolate pancake sieve the cocoa pwdr also . METHOD Take the 1 cup milk + oil + sugar + salt + vanilla essence in a mixing bowl ,mix it well till sugar
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ROSE MILK INGREDIENTS PREPARATION ROSE SYRUP AT HOME Boil 2 cups sugar + 1 ½ cup water . Let it boil for 3 – 4 mins. At the end add ½ or ¾ tsp of red /pink food colour ,mix well and off the flame . Now add 1 tsp of rose essence and
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TADGOLA JUICE SERBET / PALM FRUIT JUICE / NUNGU SARBAT /ICE APPLE JUICE INGREDIENTS PREPARTAION METHOD Take a glass , pour in the syrup . Add the lemon juice . Add required amount of sabja . Add chopped tadgola . Add ice cubes . Finally mix it well and serve . MORE TADGOLA RECIPES –
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LITCHI ICECREAM INGREDIENTS Whip cream – 1 cup [chilled ] Litchi pulp – 1 ½ cup [ 14 big sweet litchi ] Milkmaid /condensed milk – ½ cup Fresh cream amul – 1 tbsp to enhance the texture Finely chopped litchi – ¼ cup or more PREPARATION All the ingredients we use , must
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BLACK CURRANT ICE CREAM INGREDIENTS Heavy whip cream / fresh cream – 1 cup [tropolite or richs chilled ] Condensed milk – ½ cup or as per
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PERFECT BUTTERSCOTCH ICE CREAM INGREDIENTS Heavy whip cream / fresh cream – 1 cup [chilled ] Condensed milk – ¾ cup or as per taste Vanilla essence – 1 tsp
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NATURAL’S TENDER COCONUT ICE CREAM INGREDIENTS Heavy whip cream / fresh cream – 1 cup [chilled ] Condensed milk – ¾ cup or as per taste Tender coconut flesh [ malai ] –
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STRAWBERRY ICE CREAM RECIPE INGREDIENTS Heavy whip cream / Amul whip cream – 1 cup chilled Condensed milk – ¾ or 1 cup depending on the sweetness/sourness of the fruit Strawberry puree – 1 cup Milk – 1 cup
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CHIKOO ICECREAM INGREDIENTS Heavy whip cream [ tropolite / richs / Amul whip cream ] – 1 cup chilled Condensed milk – ¾ cup Chikoo puree – 1 cup Chocolate sauce – 2 tbsp [ optional ] OR 2 tsp of cocoa pwdr [ optional ] PREPARATION Peel the chikoo ,discard the seeds and blend
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JUJUBEES by Sonushoree INGREDIENTS LEMON FLAVOUR. Unflavoured Gelatine granules – 2 tbsp (heaped) Water – ½ cup water PREPARATION Mix Gelatine and water well . Keep aside. INGREDIENTS Sugar – 1 cup Water – 1 cup Lemon juice – ½ or ¾ cup A pinch of yellow food colour METHOD In a pan mix sugar
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COCONUT SHRIKHAND VARIETIES OF SHRIKHAND – You searched for shrikhand – Mary’s Kitchen (maryzkitchen.com) INGREDIENTS Fresh curd [ not sour ] – 2 cup RECIPE –
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CHOCOLATE SHRIKHAND VARIETIES OF SHRIKHAND – https://maryzkitchen.com/?s=shrikhand INGREDIENTS Fresh thick curd [ not sour ] – 2 cup Perfect recipe – perfect thick and creamy homemade curd
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FRUIT SHRIKHAND VARIETIES OF SHRIKHAND – https://maryzkitchen.com/?s=shrikhand INGREDIENTS Fresh curd [ not sour ] – 2 cup – PERFECT RECIPE – perfect thick and creamy
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