EGGLESS CHOCO CHIP CAKE INGREDIENTS Maida – 1 cup Baking powder – 1/4 tsp Baking soda – 1/2 tsp Powdered sugar – 1/2 cup [ 1 tbsp less ] Milk at room temperature – 1/2 cup Oil – 1/4 cup [ no smell / no colour ] Vanilla essence or any essence – 1/2 tsp
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KERALA APPAM INGREDIENTS PREPARATION Clean ,wash , rinse and soak the rice + urad dal for 4 – 5 hrs . Add the poha to the soaked rice , just 10 mins before you grind . Take the rice + poha + yeast + sugar in a mixer jar and grind it into fine smooth
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PIZZA COOKIES BY SHWETA GALINDE INGREDIENTS [ 25 cookies ] 80 g – maida [ 3/4 cup ] 75 g – butter [ 1/3 cup ] 75 g– process cheese [1/3 cup ] 1 & half tbsp – pizza masala /mixed herbs /oregano 2 tbsp– tomato ketchup 2 pinch –salt 1 tsp– sugar 1 tsp– very
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ALIV / HALIM / WATER CRESS SEED LADOO By SHWETA GALINDE INGREDIENTS PREPARATION METHOD Take coconut + jaggery + soaked aliv in a non stick or heavy bottom pan . Mix well and cook on medium flame . Stir and cook till the mixture becomes thick and starts leaving the sides of the pan. Add
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STREETSIDE VEG CHEESY FRANKIE INGREDIENTS Maida flour – 2 cup Salt to taste Oil – 1 tbsp to knead the dough Oil to roast the chapati Boiled and Mashed potato – 2 Oil / olive oil – 1 tbsp Ginger garlic paste – 1 tsp Onion sliced – 1 small Cabbage thinly sliced – 1/2
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STREETSIDE TIKKA FRANKIE INGREDIENT PREPARATION METHOD FOR MAKING THE STUFFING Heat oil 1 tbsp in a pan ,add onion and stir fry . Add capsicum + cabbage + salt and stir fry . [should not get cooked ,it should have a crunch ] ***Now you can add the frankie masala pwdr . Add soya sauce
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PROSO MILLET PULAO / HEALTHY MILLET KHICHDI INGREDIENTS Proso millet – 1 cup Oil + ghee – 1 tbsp Few whole garam masalas – bay leaf / jeera / clove / cinnamom / cardamom Onion finely chopped – 1 small Green chilli – 2 sliced Curry leaves – few Ginger garlic paste – 1 tsp
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HARE CHANE KA NIMONA / CHANE KA KHEEMA INGREDIENTS Hara chana shelled – 1 cup Potato cubes – 1 medium [optional ] Oil + ghee – 2 or 3 tbsp Green chilli finely chopped – 1 Jeera / cumin seeds – 1 tsp Onion very finely chopped – 1 big Ginger garlic paste – 1
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EGG OMELETTE ROLL INGREDIENTS Egg – 2 Very finely chopped tomato and onion – ½ cup Finely chopped green chilli – as per taste Finely chopped coriander leaves – 2 tbsp Salt to taste Oil + butter – 2 tsp METHOD Break the eggs into a bowl ,add salt and whisk / beat it well
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TAVA / ROLLED ICECREAM Recipe courtesy – URVASHI KATEJA INGREDIENTS Fresh cream – 1/2 cup Condensed milk – 1/4 cup Cocoa pwdr – 1 tbsp Baking tin OR big flat plate Dosa spatula METHOD Whip the cream for 2 mins .[ dont beat till stiff peak ] Should be of pouring consistency. Add condensed milk
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AUTHENTIC PURAN POLI /MAHARASHTRIAN PURAN POLI BY SHWETA GALINDE OTHER NAMES – Bobbattu, obbattu, holige, ubbatti, vedmi, poli, puranachi poli, god poli, pappu bakshalu, bakshalu, oliga, abatulu. Puran poli is a sweet flatbread stuffed with a sweet lentil filling made from husked spilt bengal gram (chana dal) and jaggery. Puran poli is a popular Maharashtrian recipe made during
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CHOCOLATE DRINK PREMIX POWDER By SHWETA GALINDE INGREDIENTS Milk powder – 1/2 cup Powdered sugar – 1 cup Unsweetened cocoa powder – 1/2 cup Cornflour – 1/4 cup Chocolate OR vanilla essence – 1 tsp METHOD Take all the above ingredients in a mixie jar and blend well ,so that all the ingredients mix well
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PINACOLADA DRINK PREMIX POWDER By SHWETA GALINDE INGREDIENTS Sugar – 125 gms Desiccated coconut – 2 tbsp Glucose pwdr – 2 tbsp Cornflour – 1 tsp Pineapple emulsion – 1 tsp OR 1/2 tsp pineapple essence + little yellow food colour Citric acid – a pinch METHOD Take all the above ingredients in a mixie
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INSTANT SWEET LEMON PICKLE By SHWETA GALINDE INGREDIENTS Lemon -250 gms Red chilli pwdr- 1 tbsp or as per taste Jeera pwdr – 1 tsp [optional ] Turmeric pwdr – 1 /4 tsp Sugar – 200 gms Sea salt OR regular salt to taste METHOD Clean ,wash ,and wipe the lemons . Now chop it
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FLAXSEED DETOX DRINK INGREDIENTS Flax seeds Warm water – 1 cup METHOD Grind flax seeds into fine powder . [no need to roast ] Store it in airtight container in fridge . Take 1 cup of warm water ,mix in 1 tbsp flax seed powder . Consume it everyday in the morning empty stomach and
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TOOR DAL DOSA / TUVAR DAL DOSA INGREDIENTS Toor / tuvar dal – 1/2 cup Parboiled rice / ukda chawal – 1/4 cup Raw rice [ sona masoori] – 1/4 cup Methi /fenugreek seeds – 1/2 tsp Salt to taste Ghee as required PREPARATION Clean ,wash ,rinse and soak the dal + rice + methi
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RAVA DHOKLA UPMA INGREDIENTS Left over or fresh rava dhokla crumbled – 2 cup Oil – 1 tbsp Mustard seeds – 1 tsp Sesame seeds – 1 tsp Onion very finely chopped – 1 Finely grated ginger – ½ tsp Green chilli chopped – 1 or as required Curry leaves – few Freshly finely chopped
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AMBUR STAR BIRYANI INGREDIENTS Chicken with bones – 1/2 kg Jeeraga samba rice or kaima rice – 2 cup [ 400 gms of short grain rice] Oil + ghee – 3 or 4 tbsp Bay leaves – 2 Cardamom / elaichi – 8 Cloves / laung – 8 Cinnamon / dalchini – 4 pieces [
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HYDERABADI VEG DUM BIRYANI INGREDIENTS PREPARATION INGREDIENTS FOR RICE METHOD MORE INGREDIENTS FOR GARNISHING WHILE LAYERING METHOD FOR ASSEMBLING AND COOKING Transfer the veges in a thick bottom big pan , layer it at the base . In a separate pan boil water + whole spices + salt for cooking the rice. Once the water boils
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TACO RECIPE [ BAKED AND FRIED ] A taco is a traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables,
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MASALA CHAI / CHAI RECIPE MASALA CHAI INGREDIENTS FOR CHAI MASALA Dry ginger /soonth – 100gms Cardamom – 50 gms Black pepper – 15 or 20 gms Cinnamon – 15 or 20 gms Nutmeg – a small piece or optional ***** adjust quantity of each as per your taste . PREPARATION Sun dry the whole
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DALIYA / BROKEN WHEAT/ LAPSI / BULGUR PAYASAM – KHEER INGREDIENTS *** dalia comes in different sizes .Mine was of medium thickness so it took 5 whistles . PREPARATION METHOD Heat ghee in the cooker. Add the cashews and fry till golden . Drain and remove . Lower the flame . Now add the daliya
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CARROT AND BEETROOT POORI INGREDIENTS Whole Wheat flour / gehu ka atta – 2 cup + 2 cup Fine rava / sooji – 1 tsp + 1 tsp Hot ghee / oil – 1 tsp + 1 tsp [optional ] Salt to taste Carrot – 1 big Beetroot – 1 big Plain flour for dusting
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INSTANT HOMEMADE MAWA / KHOYA FROM MILK POWDER By Navneet Kaur INGREDIENTS 4 tbsp ghee or unsalted butter 2 cups milk powder 1/2 cup milk METHOD – Mix all the ingredients in a pan . See that there is no lumps. Cook on slow flame till milk evaporates and mawa leaves sides of the pan
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SAFFRON COOKIES / KESAR NANKHATAIS INGREDIENTS 1/2 cup Maida /APF 1 tbsp hot milk 3 tbsp Butter at room temperature 4 tbsp Powdered Sugar Few Saffron Strands / kesar 1/4 tsp Cardamom Powder or vanilla essence Dry fruits finely sliced for garnish PREPARATION Preheat the oven to 180* C. Grease the baking tray Sieve the
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SPROUTED METHI / FENUGREEK SEEDS GRAVY By Shweta Galinde INGREDIENTS Toor dal – 1/4 cup Sprouted methi – 1 cup Freshly grated coconut – ¼ cup Onion chopped – 1 small Tomato chopped – 1 small Ginger garlic paste – 1 tsp Red chilli pwdr – 1 ½ tsp or as per taste Turmeric pwdr
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RED RICE PORRIDGE Comfort food – Rice soup for hydrating and nourishing your body in any season . INGREDIENTS PREPARATION Clean ,wash and soak the rice for 30 mins or more . METHOD Pressure cook the soaked rice + 1 1/2 cup water with salt upto 4 whistles till the rice softens completely . Once
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EGGLESS WHOLE WHEAT NUTELLA BROWNIES ❤️ By Khushi Udhani INGREDIENTS 3/4th cup whole wheat flour1/2 cup cocoa powder3/4 tsp Baking powder1/4 cup Oil3/4th cup Warm milk1/2 cup Powdered sugar3 tbsp nutella1 tsp vanilla essence METHOD:Preheat your oven at 180 *C.Grease your cake tin or line with a parchment paper.Sift together flour, sugar, baking powder and
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NUTELLA STUFFED COCONUT COOKIES By Khushi Udhani INGREDIENTS:Butter 1 cupPowdered sugar 3/4th cupDesiccated coconut 50 gmsRefined flour(maida) 1.5 cupsBaking soda 1/4th tspVanilla/Mixed fruit essence 1 tspMilk as requiredNutella as required METHODPreheat your oven at 180 *CSift together flour and baking soda. Keep aside.Beat together sugar and butter until soft and fluffy.Add the essence and desiccated
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CARROT BURFI by Navneet Kaur INGREDIENTS Carrot – 1/2 kg Milk – 1/2 ltr Sugar – 1 1/2 cup or as per taste Condensed milk – 1/4 cup Milk pwdr – 2 tbsp Ghee – 3/4 cup or 1 cup Cardamom pwdr – 1 tsp Almonds finely sliced – 3 tbsp [roasted or blanched ]
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MATAR NAMAKPARE by Navneet kaur INGREDIENTS Boiled green peas – 1 cup Maida – 1 cup Wheat flour / multigrain flour – 1 cup Ajwain – 1/2 tsp Roasted jeera – 1/2 tsp Sugar – 1/2tsp [oprtional ] Melted butter – 1 tbsp Salt to taste Oil to deep fry METHOD Make paste of green
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KHOBA ROTI /JADI ROTI / BISCUIT ROTI – RAJASTHANI RECIPE By Sheetal Parmar INGREDIENTS Wheat flour – 3 cup Oil – 3 tbsp Salt to taste Ajwain – 1 tsp Water to knead. Ghee to drizzle while serving METHOD Take flour + oil + + ajwain + salt and mix well with clean hands .
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MARSHMALLOW CHOCOLATE FUDGE INGREDIENTS Chocolate chips – 4 cup [dark chocolate + milk chocolate ] Mini marshmallow – 4 1/2 or 5 cup or as required Fresh cream – 2 or 3 tbsp [ optional – I added to get soft chocolate bites ] Baking tin lined with parchment paper or grease generously with butter
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MARSHMALLOW POPS INGREDIENTS Chocolate chips – 4 cup [dark chocolate + milk chocolate ] Marshmallow as required any types Tooth prick /pop sticks as required Dry rack with holes to keep the pops Sprinklers METHOD Insert the sticks into the centre of marshallows . Melt the chocolate using double boiler method or microwave method .
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HALDI KI SABJI by Rachana Ganagvani It is an authentic Rajasthani recipe. A winter special dish. Families come together in big numbers and make this dish in bulk .[kilos ]it is said that this dish produces heat in body . INGREDIENTS. Grated raw haldi / Raw turmeric – 3 Cups Beaten yogurt –
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YELLOW PUMPKIN POORI / KADDU POORI By Nirmala Guldagad INGREDIENTS Oil – 1 tsp Jeera – 1/2 tsp Asafoetida – a generous pinch Green chilli as required Garlic – 2 [ optional ] Turmeric – if required Ajwain – 1/2 or 1 tsp White sesame seeds – 1/2 tsp [ optional ] Salt to taste
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HOMEMADE COFFEE CANDY / 2 INGREDIENTS COFFEE CANDY By Navneet Kaur INGREDIENTS Condensed milk – 200 gms Coffee pwd – 1 1/2tsp METHOD Take condensed milk in a heavy bottom pan . Cook on low flame. Add the coffee pwdr . Keep stiring continuously. Once the mixture thickens and starts leaving the pan sides. Transfer
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WHOLE WHEAT EGGLESS CHOCOLATE CAKE BAKED IN KADAI By Navneet Kaur INGREDIENTS [ 1 cup – 200 ml ] Whole wheat flour or APF(maida) – 1½ cup Coco powder = 1-1/2 tbsp Baking pwdr – 1 ¼ tsp Baking soda – ½ tsp Curd – 1 cup at room temperature [ not very sour ]
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BROWN BREAD SUBWAY SANDWICH INGREDIENTS Milk – 1/2 cup Water – 1/2 cup Active dry yeast – 1 1/2 tbsp Honey – 1 1/2 tbsp [instead of honey you can use sugar ] Oats – 1/2 cup + extra for topping [ you can grind the oats to coarse pwdr or use it directly ]
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EGGLESS DATE AND WALNUT CAKE By Khushi Udhani INGREDIENTS Dates (deseeded) 18Refined flour(maida) – 1 cupBaking soda – 1 tspPowdered sugar – 3/4 cupMilk – 3/4 cupOil 1/2 cupChopped walnuts 3 tbsp PREPARATION Firstly, preheat your oven at 180 degrees .Take the dates in a grinder. Add half of the milk. Grind coarsely. Don’t make
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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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MANGO CAKE TOPPED WITH MANGO SAUCE By Khushi Udhani INGREDIENTS FOR THE CAKE 1 1/4 cup Refined flour (maida)1 1/4 cup condensed milk1/3 cup white butter or makhan1 cup mango pulp1 tsp baking powder1 tsp baking soda1 tsp green cardamom powder or any essence FOR SAUCE Mango pulp 1/2 cupPowdered sugar 1 tbspFresh cream 2
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CRISPY MOZZARELLA ONION RINGS Crisp outside , cheesy inside…. By Khushi UdhaniINGREDIENTS Onions (cut into rings) – 2 big Mozzarella cheese (cut into strips) – 10-15 strips Salt to taste Black pepper as required Bread crumbs to coat Maida flour – 2 tbsp Corn flour – 1 tbsp Water to make batter Oil for deep frying
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RED SAUCE PASTA INGREDIENTS Ripen Tomato – 3 big or 4 small Onion – 1 small very finely chopped Garlic finely minced – 1 tbsp Red chilli flakes – 1 or 1 ½ tsp or as per taste Pepper pwdr – ¼ tsp Olive oil + butter – 2 tbsp Mixed herbs or oregano –
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CRISPY SAUCY WATER CHESTNUT INGREDIENTS Water chestnuts – 250 gms [ cooked ones ] Olive oil – 1 tbsp Oil for deep frying Maida – 1 tbsp Cornflour – 1 tbsp Red chilli pwdr – 1/2 tsp Finely minced garlic – 1 tbsp Chilli sauce – 1 tbsp Soya sauce – 1 or 11/2 tsp
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PULIYOGARE / PULIYODHARAI / PULIKAICHAL INGREDIENTS Cooked rice as required [cook with salt and rice should not be mushy ] Tamarind – ¼ cup Asafoetida – ¾ tsp Jaggery – 1 tsp Turmeric pwdr – ½ tsp Oil /sesame oil – 1/4 cup Peanuts – 1/4 cup Mustard seeds – 1 tsp Urad dal +
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GULAB JAMUN PREMIX POWDER By Shweta Galinde Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam), as well as Myanmar. INGREDIENTS
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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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METHI LADOO By Disha Lahori WINTER SPECIAL SWEET – A COMBO OF SWEETNESS AND BITTERNESS INGREDIENTS 50 gms methi dana powder / fenugreek seeds powdered 100 gms wheat flour 100 gms shingada / water chestnut flour 500 gms jaggery / gud 500 gms ghee / clarified butter 100 gms almonds grind into coarse powder /chopped
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MACARONI SAMBAR INGREDIENTS Macaroni [ any shape ] – 1 cup Onion Finely Chopped – 1 Curry leaves – few Tomato Finely Chopped – 1 Oil – 1 tbsp Jeera or mustard seeds – 1/2 tsp Salt to taste Turmeric Powder ¼ tsp Sambhar Powder – 1 tbsp Coriander Leaves for Garnishing METHOD:- Heat the
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