Crispy and crunchy bartered cauliflower florets are coated with plain flour and corn flour, which are then deep fried, and dressed with mustard seeds, curry leaves, and flavoured oil.
Served with the side of garlic yogurt, these are a great appetiser, accompanied with wine or drinks, as a high tea snack or can be simply enjoyed with your next streaming binge!
Continue reading “Cauliflower Popcorn”Cauliflower cubes flavoured with Tandoori Masala and baked
Tandoori Cauliflower is an easy gluten free appetizer you can make in less than 30 minutes, barring the time it takes to marinate.
Made with a mixture of yogurt, gram flour and a host of spices, this recipe uses very less oil.
A great appetizer for any party!
Continue reading “Tandoori Cauliflower”Cake flavoured with cardamom and rose water, and topped with sweet cottage cheese
Ras malai is a popular Indian dessert consisting of white cream, sugar, milk, and cardamom flavoured paneer cheese known as chenna. Almonds, cashews, and saffron are often added to this dessert.
This dessert is a perfect blend of an East/West fusion achieved by layering a cake with cream cheese frosting and rasmalai to give it a classic twist on a regular cake.
Trust us, it is an absolutely tasty and decadent dessert.
Continue reading “Rasmalai Cake”Sweet and Spicy Chutney made with mangoes
A traditional Indian chutney with a mix of sweet and spicy flavours, with chunks of mango pieces. Given the sweet & spicy flavour. this is a good accompaniment to all kinds of food whether it’s bread or cold cuts or cheese or chicken.
Continue reading “Spiced Mango Chutney”Chinese Style Flattened Rice
Schezwan Poha, a Chindian Street Food Speciality, is flattened rice cooked in the traditional way, that has been spiced up with schezwan chutney, to give it the flavour of Chinese food.
This wholesome and nutritious poha, is loaded with vegetables, to up the nutritional value of the Poha.
Add the Schezwan sauce sauces at the end to add a kick to this amazing dish!
Our mango cheesecake is a no bake, eggless dessert, which consists of 4 layers, and not very difficult to make. This recipe is no bake, which helps to retain the golden colour of the mangoes, and is eggless, which is suitable for vegetarians.
The bottom layer is the crust made of butter and cookies. The second layer consists of mango purée with cream and cream cheese. The third layer is just cream and cream cheese. While the fourth and topmost layer is a thin mango jelly topping.
The topmost jelly layer increases the flavour of the mangoes, and adds a beautiful overall look to the cheesecake. And what’s more – All of these layers give a very different flavour with every bite!
To get the best flavour in a cheesecake, always use full fat cream and cream cheese. Unlike baked cheesecakes, which tend to be a little heavy, this cheesecake is light and fluffy!
Finish off the cheesecake with chopped mangoes, blueberries and mint leaves on top!
Continue reading “Mango Cheesecake”Italian dessert with sweetened cream and gelatine, with a twist of Bailey’s Irish Cream
Panna cotta is a traditional dessert which originated in the Northern Regions of Italy. It is Italian for cooked cream.
It is a thickened custard, which is made of cream, and gelatin is added to mould and set it.
Panna cotta is extremely creamy and delicious, and can be paired with fruits or alcohol. Flavourings such as vanilla, caramel or chocolate can be added in it.
The recipe we have used is the traditional recipe for Panna cotta, which has been infused with Bailey’s Irish Cream to give it a different twist.
This dessert is so simple and easy to make; can be made well in advance, and stays fresh for 3-4 days when refrigerated.
A perfect sweet ending to any feast!
Continue reading “Bailey’s Irish Cream Pana cotta”
Rava (Suji) and Coconut Ladoos are a popular Indian Dessert. These ladoos take very less time to make, but can last for up to 2 to 3 weeks when refrigerated.
The Rava is roasted, but the colour is kept intact, thereby keeping the flavour, yet ensuring a longer shelf life.
The cream helps to keep the ladoos moist, and bind the Rava/Suji together.
Finally, the coconut adds a lovely and nutty flavour, and increases the nutritional content of the ladoos.
