Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan are packed sweet and fruity peppers, lots carrots and other fresh, summer veggies. These rolls are served with the most delicious Peanut Sauce. This is a lovely vegan and gluten free appetizer or probably can be served as a salad. I even enjoy this combo as a light meal and it is super filling!

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan are packed with the freshest summer produce and the colorful veggies make for a fun meal!! Prepping for these rolls is one of the easiest meal preps you could do in minutes. This combo takes me just 15 minutes from start to finish. They are so loaded with flavors and textures that one could get addicted!

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan are vegan and GF. I prefer them vegan however, you could add some shredded chicken or a wee bit of steamed shrimps or any fish of your choice. One could improvise depending on their dietary preferences. If you want, you could even add some avocados along with the veggies, I haven’t because the husband is not a fan! Lol! I have made these rolls a few times and I’m hooked!

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan makes me want to indulge in more veggie based meals. The colors and the crunchy textures are absolutely yummy! Even kids could really love them because of the fun colors and the peanut sauce! Yes, the sauce is for the wins! It is just too good, you will want to pair this sauce with just about anything!!

The sauce goes well with my baked spring rolls (vegan) too. Although I serve them with my home made Vegan Schezwan Sauce .

A few tips before we get on with the recipe.
Use fresh produce. Even if meal prepping, use the julienned veggies within a day. Else they will loose all the crunchiness.
These rolls are best eaten fresh. They stay fresh for about 30-45 minutes.
The Peanut sauce stays fresh for 2 days in the refrigerator in an airtight container.

Let us begin.
Take some warm water in large plate before we begin stuffing and rolling the wrappers.
Dip a spring roll wrapper in the warm on the plate for just 10 seconds. Lay this wrapper on a dry cutting board or plate.
Arrange the veggies in the center of the paper.
Fold the bottom half of the wrapper over the filling and fold in the sides and continue to roll until it is all rolled together.
Continue until all the wrappers and fillings are used up.
Cut the spring rolls in half and place them in a plate cut side up.

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Whisk together all the ingredients for the peanut sauce.
Serve the sauce with the fresh rolls.

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

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Rainbow Veggie Spring Rolls with Peanut Sauce | V&GF

Rainbow Veggie Spring Rolls with Peanut Sauce are packed with fruity peppers, carrots and many other fresh veggies and taste absolutely with the Peanut Sauce. 

Course Appetizer, Main Course, Salad, Side Dish
Cuisine Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 persons
Author Shreya Ashish Tiwari

Ingredients

For the Rolls

  • 10 nos. rice paper roll wrappers
  • 1 no. red bell pepper, julienned
  • 1 no. yellow bell pepper, julienned
  • 1 no. carrot, julienned
  • 1 no. small cucumber, julienned
  • 1 cup red cabbage, finely julienned

For the Peanut sauce

  • 1/4 cup peanut butter
  • 1/4 cup sesame oil
  • juice of 1 big lemon
  • 2 tsp vinegar
  • 1 tsp garlic powder

Instructions

For the Rolls

  1. Take some warm water in large plate before we begin stuffing and rolling the wrappers.

  2. Dip a spring roll wrapper in the warm on the plate for just 10 seconds. Lay this wrapper on a dry cutting board or plate.

  3. Arrange the veggies in the center of the paper. 

  4. Fold the bottom half of the wrapper over the filling and fold in the sides and continue to roll until it is all rolled together. 

  5. Continue until all the wrappers and fillings are used up.

  6. Cut the spring rolls in half and place them in a plate cut side up. 

For the Peanut sauce

  1. Whisk together all the ingredients for the peanut sauce.

  2. Serve the sauce with the fresh rolls. 

Love,
Shreya

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Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Adapted from the Nutritionist Reviews

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies are my absolute weakness! It is the one dessert that I cant give up, like ever!! Gooey, fudgy in the middle, slightly chewy and oh so melt in the mouth good! It is the one brownie recipe that you need to try today! 🙂 

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies are one of the easiest recipes to put together. They taste way better than the boxed brownies which spell convenience and are just as fudgy and yummy! The Best Fudge Brownies | Fudge Brownies are moist and can be frozen for about two weeks easily. They can probably be frozen for longer but they never do last that long in my home 😛

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies have the greatest texture. They remain so moist for days, all one has to do is microwave them for a couple of minutes. Serve these with vanilla ice cream and some fudge sauce!! Complete decadence! The longest that I’ve stored them in airtight containers is about a week. I found them really fresh and absolutely melt in the mouth.

The Best Fudge Brownies | Fudge Brownies are a one bowl wonder. I love such recipes which require minimal prepping and time. This recipe calls for the most basic ingredients which are likely to be available in your pantry.

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies call for basic ingredients as I have mentioned but please ensure they are of good quality and used in the correct quantity.

Butter is necessary for that gooey, moist and slightly chewy brownie. So use a good quality 100% butter like Amul or President, etc.

Using granulated sugar gives that signature shiny tops. I use Castor sugar which granulated yet very fine.

Cocoa powder is what we will use in this recipe. A rich yet unsweetened cocoa powder will add that bitter yet deep chocolate flavor here. We are not using chocolate as most recipes ask for compound chocolate. The compound chocolate is melted with sugar and butter. The compound chocolate, as we know has sugar and fats of it’s own is not really necessary. Hence using a rich unsweetened cocoa will work well here.

Eggs are so good at building the brownie, quite literally. A brownie has no other raising agents so eggs are the backbone here in this recipe. They ensure that the brownies have a consistent structure.

Salt and Vanilla give a boost to the flavors. Salt helps bringing out that sweetness which really helps in giving brownies that deep, almost caramelly taste.

All purpose flour is that one ingredient which seems too less in any brownie recipe but it helps the eggs is giving that consistent structure. Cakey brownies call for a lot more flour. Whereas, a good fudge brownie won’t need all that flour.

Chopped chocolate or Choco chips can be added as well when pouring the batter to bake. It is optional.

Now let us make ourselves the Best Fudge Brownies ever!

Preheat the oven @160’c. Line a 8 inch square baking tin with parchment paper and set that aside.

In a double boiler, melt together the sugar, cocoa, salt and butter until completely smooth and lump free.

Add vanilla extract and the eggs next. Whisk well until the eggs have been well incorporated.

Next add the flour and mix well at this point. Do not whisk. We don’t have to make a fluffy brownie.

Pour this batter in the ready tin.

Tap the tin a couple of times on the work surface to release any air pockets from the batter.

The Best Fudge Brownies | Fudge Brownies The Best Fudge Brownies | Fudge Brownies

Bake this at 160’c for approximately 45-50 minutes or until an toothpick inserted in the center comes out clean or with just a few moist crumbs.

The Best Fudge Brownies | Fudge Brownies

Note that every oven works differently so adjust the temperature.

Do not bake them at a very temperature because they won’t cook through and will turn too hard.

Let them cool down completely once they are baked. Then slice them into squares.

They can be frozen for up to weeks and stored at room temperature in an airtight box for a week.

The Best Fudge Brownies | Fudge Brownies
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The Best Fudge Brownies | Fudge Brownies

These are the best Fudge Brownies you will ever make! They are gooey, chewy and absolutely divine!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9 large squares
Author Shreya Ashish Tiwari

Ingredients

  • 145 grams unsalted butter
  • 250 grams castor sugar
  • 80 grams cocoa powder
  • 1/4 tsp salt
  • 2 nos. large old eggs
  • 65 grams all purpose flour
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven @160'c. Line a 8 inch square baking tin with parchment paper and set that aside. 

  2. In a double boiler, melt together the sugar, cocoa, salt and butter until completely smooth and lump free. 

  3. Add vanilla extract and the eggs next. Whisk well until the eggs have been well incorporated.

  4. Next add the flour and mix well at this point. Do not whisk. We don't have to make a fluffy brownie. 

  5. Pour this batter in the ready tin.

  6. Tap the tin a couple of times on the work surface to release any air pockets from the batter. 

  7. Bake this at 160'c for approximately 45-50 minutes or until an toothpick inserted in the center comes out clean or with just a few moist crumbs.

  8. Note that every oven works differently so adjust the temperature.

  9. Do not bake them at a very temperature because they won't cook through and will turn too hard. 

  10. Let them cool down completely once they are baked. Then slice them into squares.

  11. They can be frozen for up to weeks and stored at room temperature in an airtight box for a week.

Recipe Notes

Use a parchment/ baking paper to avoid the brownie from sticking to the pan.
Let the brownie cool down completely before slicing to get those prefect slices. 

Love,
Shreya 🙂

The Best Fudge Brownies | Fudge Brownies

Adapted from Inspired Taste Recipes. 

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is a refreshing take on a delicious and classic salad. It is crunchy, crisp and packed with freshness from the choicest ingredients. The dressing is nutty and so unique. If you love all things Mediterranean then this salad has to be tried, right !??

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is just the thing one needs to beat the heat. It is high on water content and keeps one super hydrated. Every bite is so refreshing. This salad is super quick too, perfect for lunch that keeps you nice and full for hours as it is full of protein. Pair this salad with any mains of your choice if you are looking for ideas for meal-preps.

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is primarily made with chickpeas which are basically garbanzo beans. They are the same thing. Chickpeas have a mild nutty flavor on their own and absorb any flavor really well. I have used canned Chickpeas, however you can cook them at home and use those too.

How to cook your own Chickpeas? It’s super easy. I’ve share a quick recipe for the same here.

Soak a cup full of raw chickpeas for 6-7 hours in 4 cups of water. Pressure cook the soaked chickpeas with the same water for 3-4 whistles. Let the steam release on it’s own. Then drain the boiled chickpeas. Let them cool down for a bit and use as needed.

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing has a whole lot of fresh cilantro (coriander) and I love the flavor. But you can replace this with some fresh dill or parsley. Whatever you use but do try using some fresh herbs and not dried.

Any leftovers from this salad can be kept in the refrigerator for a couple of days in an airtight box.

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing has the most gorgeous dressing. It is nutty, mildly spiced and so tangy. The dressing works well with most salads but goes absolutely spot on with a chickpea salad!

Although you can dress this salad with a basic lemon vinaigrette or any dressing that you love! But do try this Vegan & GF Tahini Dressing. It’s the bomb!!

Let us make ourselves some salad!

For the Salad –

Wash, dry and slice cherry tomatoes into halves.

Wash, dry and finely slice the red onion.

Wash, dry and slice English cucumber into half moons.

Wash and roughly chop the fresh cilantro (coriander).

Take these ingredients in a large mixing bowl. Add the olives.

Toss these together. Set aside.

For the dressing –

In a small bottle, take tahini paste, add lemon juice, salt, pepper, minced garlic, some water and a dash of maple syrup or honey instead.

Close the lid of the bottle, shake well and the dressing is ready!

Assemble –

Drizzle the dressing over the veggies and toss again. The salad is ready to serve!

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing
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Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is a refreshing take on a delicious and classic salad. It is crunchy, crisp and packed with freshness from the choicest ingredients. The dressing is nutty and so unique. If you love all things Mediterranean then this salad has to be tried! 

Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Author Shreya Ashish Tiwari

Ingredients

For the Salad

  • 1 cup cherry tomatoes
  • 2 nos. english cucumbers
  • 1 nos. large red onion
  • 1/2 cup fresh cilantro/ coriander leaves dill/ parsley work too
  • 1/4 cup sliced black olives

For the Dressing

  • 1/2 cup tahini paste
  • 3 tbsp lemon juice
  • 1 tsp honey or maple syrup
  • 2 tsp plain water
  • salt and pepper to taste

Instructions

For the Salad

  1. Wash, dry and slice cherry tomatoes into halves.

  2. Wash, dry and finely slice the red onion. 

  3. Wash, dry and slice English cucumber into half moons.

  4. Wash and roughly chop the fresh cilantro (coriander). 

  5. Take these ingredients in a large mixing bowl. Add the olives.

  6. Toss these together. Set aside.

For the Dressing

  1. In a small bottle, take tahini paste, add lemon juice, salt, pepper, minced garlic, some water and a dash of maple syrup or honey instead. 
  2. Close the lid of the bottle, shake well and the dressing is ready!

Assemble

  1. Drizzle the dressing over the veggies and toss again.
  2. The salad is ready to serve!

Recipe Notes

You can add pecans or walnuts for some extra crunch to this salad. 

Love,
Shreya

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Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding is light, flavorsome and easy to prepare. The lusciousness of mangoes is unbeatable and every bite is amazing! The pudding calls for few ingredients and can be made into a vegan dessert as well! 

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding is perfect to celebrate the ongoing summer season! The rich flavor from mangoes makes for an amazing base for making desserts. As we are extremely fond of mangoes, this pudding is the perfect excuse for a bite of dessert. Do you love mangoes as much as we do at our place ?!! If not then do try my 10 Minute Egg free Gelatin Free Chocolate Pudding 🙂 This chocolate pudding is again an easy dessert to put together and tastes fabulous!

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding is made without corn flour or gelatin. Although you can use these ingredients but I’ve kept things vegetarian. Besides, this recipe just calls for just 5 ingredients. It is that easy and super quick! The texture of the pudding is smooth and silky. It looks pretty and can be made ahead for a party or potluck etc.

Although you can use gelatin in place of agar agar. It won’t change the taste or the texture either.

This pudding can be made vegan as well. I have mentioned the variations below in the recipe card.

Some recipes with mangoes

Mango Mojito (non alcoholic)

Mango Kiwi Popsicles 

Mango Ice Cream (egg free, 3 ingredients)

Mango Kulfi

Raw Mango Cooler (aam panna) 

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Let us make some Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding. 

Wash, peel and chop the mangoes. Blend the mangoes with sugar until smooth and lump free.

Sieve this pureed mango and set it aside.

Heat water in a sauce pan. Add agar agar and mix well on medium heat until the agar agar has dissolved completely. Turn off the flame and set it aside.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Heat mango puree in a pan for 3-4 minutes. Sieve the dissolved agar agar into the mango puree.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Mix well until well combined. Cook for 2-3 minutes.

Then add the cream and mix well.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Next, add the milk and mix well. Cook for 5 minutes on medium heat while stirring continuously.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Turn off the heat. Let the cooked pudding cool off for about 5-7 minutes.

Pour the pudding mixture into individual bowls or in a large bowl.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Let them set it the refrigerator for 7-8 hours. Serve chilled with toppings of your choice.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Ingredients –

3 nos. Alphonso mangoes (peeled and cubed)

1/4 cup sugar

1/2 cup water

10-12 strands of agar agar (8 grams approximately)

1/2 cup fresh cream (use coconut cream for vegan version)

1/4 cup milk (use coconut milk for vegan version)

Directions –

Wash, peel and chop the mangoes. Blend the mangoes with sugar until smooth and lump free.

Sieve this pureed mango and set it aside.

Heat water in a sauce pan. Add agar agar and mix well on medium heat until the agar agar has dissolved completely. Turn off the flame and set it aside.

Heat mango puree in a pan for 3-4 minutes. Sieve the dissolved agar agar into the mango puree.

Mix well until well combined. Cook for 2-3 minutes.

Then add the cream and mix well.

Next, add the milk and mix well. Cook for 5 minutes on medium heat while stirring continuously.

Turn off the heat. Let the cooked pudding cool off for about 5-7 minutes.

Pour the pudding mixture into individual bowls or in a large bowl.

Let them set it the refrigerator for 7-8 hours. Serve chilled with toppings of your choice.

 

Love,
Shreya

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Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Adapted from China Sichuan food

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes are light and delicious option for breakfast or a light meal. Pack these in lunch boxes as well as they are very filling as they are made with mixed lentils. They are a delicacy in Andhra Pradesh, often served with coconut chutney.

Pesarattu | Vegan and Gluten free Lentil Crepes 

Pesarattu | Vegan and Gluten free Lentil Crepes are very crispy owing to the different lentils added. They have a really nice taste since the lentils have very distinct flavors and when ground together, so these crepes turn too yummy! The best part here is that the batter for the Pesarattu or crepes does not need to be fermented. Just soak the lentils for 4-5 hours and grind them to a smooth paste.

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes taste lovely with any kind of dip or relish. I’ve served these with Udupi Style white coconut chutney, at times with basic green coconut chutney . They taste amazing with some red tomato onion chutney as well. Try pairing these with Tiffin Sambhar (instant Veggie and lentil stew).

Pesarattu | Vegan and Gluten free Lentil Crepes

The batter made for Pesarattu | Vegan and Gluten free Lentil Crepes can be stored in the refrigerator for up to 3-4 days. The batter stays fresh and doesn’t thicken over a period of time. So it is perfect for meal planning as well. Keep the batter ready along with some of the chutneys. It will sort your weekday worries for breakfast or lunch box.

Pesarattu | Vegan and Gluten free Lentil Crepes

Let us make some Andhra Pradesh/ Telangana state special breakfast Pesarattu | Vegan and Gluten free Lentil Crepes!

Pesarattu-

Wash and soak the rice and lentils together for 4-5 hours.

Drain the water after 4-5 hours.
Pesarattu | Vegan and Gluten free Lentil Crepes

Grind these together with ginger, fresh coriander leaves green chilies, cumin seeds and very little water. The batter should be smooth without any lumps. Then season it with salt and mix well.
Pesarattu | Vegan and Gluten free Lentil Crepes

Keep the batter aside for just 10-15 minutes while you prep the onions, etc.

Heat the griddle/ tawa. Pour a few drops of oil and wipe it off with some damp kitchen paper. The griddle/ tawa will sizzle, that means it is ready for making Pesarattu/ crepes.

Pour a ladleful of the batter on the griddle/ tawa and spread it really well. Scrap off any extra batter on the top.
Pesarattu | Vegan and Gluten free Lentil Crepes

Cover with a lid and cook on low flame for 4-5 minutes.

Then open the lid and pour a few drops of oil (optional).
Pesarattu | Vegan and Gluten free Lentil Crepes

Then sprinkle red chili powder, some chopped onion, chopped green chilies and a bit of lemon juice.
Pesarattu | Vegan and Gluten free Lentil Crepes

Do not flip the Pesarattu/ crepe. Just fold and serve piping hot.

I have served with Green coconut chutney and pink coconut chutney.

Pink Coconut chutney/ relish-

Grind together grated coconut, dry red chilies, tamarind pulp, salt and some water to make a smooth paste.

Temper –

Heat oil in a small wok, add curry leaves, mustard seeds and some asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes
5 from 1 vote
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Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes are light and delicious option for breakfast or a light meal. Pack these in lunch boxes as well as they are very filling as they are made with mixed lentils. They are a delicacy in Andhra Pradesh, often served with coconut chutney.
Course Breakfast, Main Course, Snack
Cuisine Indian
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Author Shreya Ashish Tiwari

Ingredients

Pesarattu

  • 1/4 cup split yellow lentils dhooli moong dal
  • 1/4 cup whole green lentils akhi moong dal
  • 1/4 cup rice any variety
  • salt to taste
  • 2 nos. green chilies
  • 1 inch ginger
  • handful of fresh coriander leaves
  • 2-3 tbsp lemon juice for garnishing
  • chopped green chili for garnishing
  • red chili powder for garnishing
  • chopped onion for garnishing

Pink Coconut Chutney/ relish

  • 1/2 cup fresh coconut grated
  • salt to taste
  • 2-3 nos. whole red chilies
  • 2 tbsp tamarind pulp
  • water as needed

Tempering

  • 2 tbsp oil
  • 1/4 tsp mustard seeds
  • a sprig of curry leaves
  • a pinch of asafoetida

Instructions

Pesarattu

  1. Wash and soak the rice and lentils together for 4-5 hours.

  2. Drain the water after 4-5 hours.

  3. Grind these together with ginger, fresh coriander leaves green chilies, cumin seeds and very little water. The batter should be smooth without any lumps. Then season it with salt and mix well.

  4. Keep the batter aside for just 10-15 minutes while you prep the onions, etc.

  5. Heat the griddle/ tawa. Pour a few drops of oil and wipe it off with some damp kitchen paper. The griddle/ tawa will sizzle, that means it is ready for making Pesarattu/ crepes.

  6. Pour a ladleful of the batter on the griddle/ tawa and spread it really well. Scrap off any extra batter on the top.

  7. Cover with a lid and cook on low flame for 4-5 minutes.

  8. Then open the lid and pour a few drops of oil (optional).

  9. Then sprinkle red chili powder, some chopped onion, chopped green chilies and a bit of lemon juice.

  10. Do not flip the Pesarattu/ crepe. Just fold and serve piping hot.

  11. I have served with Green coconut chutney and pink coconut chutney.

Pink Coconut Chutney

  1. Grind together grated coconut, dry red chilies, tamarind pulp, salt and some water to make a smooth paste.  


Temper

  1. Heat oil in a small wok, add curry leaves, mustard seeds and some asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. 

  2. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.

Love,
Shreya

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Pesarattu | Vegan and Gluten free Lentil Crepes

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake is a soft, moist and super light. This is an old fashioned cake which tastes really good! It makes for a beautiful tea time cake. 🙂 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake can be made with or without eggs. I wanted to try the eggless version for the longest time. I was always intrigued with the idea of using boiling hot milk for making the cake batter. And I must admit, it is indeed one of the most beautiful cakes that I’ve baked in the recent times. It is a recipe I will definitely keep revisiting. My hubby like it as well, he described it as light and extremely spongy. 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake has a really lovely texture even though this version doesn’t have eggs. The hot milk along with yogurt has made it so spongy. I am so glad I tried this recipe that I found on a YouTube, but made a couple of changes and it turned out very well.

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake stayed fresh for a good 2 days. I kept it very simple, however you could dust it with some icing sugar or serve it along with seasonal fruits and cream. Turn a simple tea time cake into a classy dessert fit for parties and birthdays 🙂

Egg free Hot Milk Cake | How to make Hot Milk Cake

Anyways, let us get on with the recipe.

Preheat the oven at 180’c for 10-15 minutes.

In a pan, heat milk. Once it starts to boil, add butter.

Bring them to a boil and let the butter melt completely into the milk.
Egg free Hot Milk Cake | How to make Hot Milk Cake

In a mixing bowl, whisk yogurt. Then add castor sugar and whisk again.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Sieve all purpose flour, baking powder, baking soda and a pinch of salt into the yogurt.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Whisk the dry ingredients with the yogurt.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Pour the ready batter into a 7″ parchment lined square tin or a 7″loaf pan.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Bake it for 40 minutes at 180’c. Once the cake is baked, cool it for about an hour before unmolding.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Slice the cake once it cools down completely.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake
5 from 3 votes
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Egg free Hot Milk Cake

Hot Milk Cake is a soft, moist and super light. This is an old fashioned cake which tastes really good! It makes for a beautiful tea time cake.
Course Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 1 cup milk
  • 1/4 cup butter unsalted
  • 1/4 cup yogurt
  • 1 tsp vanilla extract
  • 1+1/4 cup castor sugar
  • 1+1/2 cup All purpose flour maida
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • a pinch of salt

Instructions

  1. Preheat the oven at 180'c for 10-15 minutes.

  2. In a pan, heat milk. Once it starts to boil, add butter. 

  3. Bring them to a boil and let the butter melt completely into the milk. 

  4. In a mixing bowl, whisk yogurt. Then add castor sugar and whisk again.

  5. Sieve all purpose flour, baking powder, baking soda and a pinch of salt into the yogurt.

  6. Whisk the dry ingredients with the yogurt.

  7. Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients. 

  8. Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients. 

  9.  Pour the ready batter into a 7" parchment lined square tin or a 7"loaf pan. 

  10.  Bake it for 40 minutes at 180'c. Once the cake is baked, cool it for about an hour before unmolding.

  11. Slice the cake once it cools down completely.

Love,
Shreya.

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Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Biscoff Mousse | Egg free Cookie Mousse

Egg free Biscoff Mousse | Egg free Cookie Mousse is a decadent yet light and scrumptious dessert. Egg free Biscoff Mousse | Egg free Cookie Mousse comes together in minutes and takes just 5 ingredients! (This is not a sponsored post, this post is a result of too many bottles of Biscoff in my pantry).

Egg free Biscoff Mousse | Egg free Cookie Mousse

Egg free Biscoff Mousse | Egg free Cookie Mousse is so simple to put, it’s really a non recipe! If you love Biscoff cookies or Speculaas or speculoos biscuits, you will love this no cook, no bake dessert.

Speculaas or speculoos is a kind of spiced short crust biscuit, traditionally baked on or just before St Nicholas’ day in the Netherlands, Belgium, and around Christmas in Germany and Austria. (Source: Wiki). The flavor of these cookies is caramelly and gingerbread like but more delicious! Now coming to Biscoff, it is a kind of a spreadable speculaas cookie. It looks like peanut butter (you can use peanut butter in place of this Biscoff spread, incase you don’t find any). You could use any other cookie spread that is available.

Egg free Biscoff Mousse | Egg free Cookie Mousse

Egg free Biscoff Mousse | Egg free Cookie Mousse is a great way to use those bits of cracked and broken cookies. You can use any cookie of your choice for this recipe. The cookie crumbs make the base and the super crunchy and yum topping. Adding a bit of choco chips is optional but they taste so good.

Egg free Biscoff Mousse | Egg free Cookie Mousse

Let us make these quick and scrumptious mousse jars!! 🙂

Keep a mixing bowl and the whisk attachments in the refrigerator for an hour before you begin.

Keep serving bowls or jars ready too.

Crush cookies and set them aside.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Take whipping cream along with icing sugar in the chilled bowl and whisk it for 5-6 minutes until you achieve medium to stiff tips.
Egg free Biscoff Mousse | Egg free Cookie Mousse

I have used just one whipping attachment as I was making a small batch here.

Next add the Biscoff spread and vanilla extract to the whisked cream. Fold the whipped cream and Biscoff gently so as to not deflate the whipped cream.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Check the consistency, do not over mix these two.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Now fill the ready mouse in a piping bag, that makes it easy to fill the bowls or the jars neatly.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Take the jars/ bowls, add 2 tbsp. of the crushed biscuits at the base.

Then pipe the mousse in neat circular patterns. Make a delicious topping on each serving with the remaining crushed biscuits and some choco chips.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Set the ready bowls/ jars in the refrigerator for a minimum of an hour before serving.

Egg free Biscoff Mousse | Egg free Cookie Mousse
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Egg free Biscoff Mousse | Egg free Cookie Mousse

Delicious, creamy and so addictive! This mousse recipe takes minutes to prep and calls for just 5 ingredients. 

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 jars
Author Shreya Ashish Tiwari

Ingredients

  • 1/2 cup whipping cream heavy cream
  • 5 tbsp Lotus biscoff cookie butter
  • 5 tbsp icing sugar
  • 1 tsp vanilla extract
  • 10-12 nos. cookies of your choice i used Lotus biscoff cookies
  • 1 tbsp choco chips optional

Instructions

  1. Keep a mixing bowl and the whisk attachments in the refrigerator for an hour before you begin.

  2. Keep serving bowls or jars ready too.

  3. Crush cookies and set them aside. 

  4. Take whipping cream along with icing sugar in the chilled bowl and whisk it for 5-6 minutes until you achieve medium to stiff tips.

  5. I have used just one whipping attachment as I was making a small batch here. 

  6. Next add the Biscoff spread and vanilla extract to the whisked cream. Fold the whipped cream and Biscoff gently so as to not deflate the whipped cream. 

  7. Check the consistency, do not over mix these two. 

  8. Now fill the ready mouse in a piping bag, that makes it easy to fill the bowls or the jars neatly.

  9. Take the jars/ bowls, add 2 tbsp. of the crushed biscuits at the base.

  10. Then pipe the mousse in neat circular patterns. Make a delicious topping on each serving with the remaining crushed biscuits and some choco chips. 

  11. Set the ready bowls/ jars in the refrigerator for a minimum of an hour before serving.

Love,
Shreya

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Egg free Biscoff Mousse | Egg free Cookie Mousse

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies are the most famous cookies in India. They are popular for their signature melt in the mouth, airy texture and an earthy cardamom flavor. They can be made at home using everyday pantry essentials 🙂 

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies are typically made with all purpose flour, semolina, ghee or clarified butter, gram flour and some cardamom for that heady aroma. One will come across various recipes for these Nankhatai | Egg free Indian Shortbread Cookies and each recipe is perfect in their own way. I have a recipe here which I’ve used many times over and it never disappointed me.

Nankhatai | Egg free Indian Shortbread Cookies have turned out perfect each time, they are beautifully white and perfectly melt in the mouth. We have to in keep in mind that these cookies won’t turn out perfect if we were to skimp on the ghee. It is the ghee that makes them so delicate and delicious. The next most important thing we have to ensure is to bake them right so that they look pretty and not brown or golden.

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies may be made with gram flour too but this recipe here doesn’t have any. Also, Nankhatai | Egg free Indian Shortbread Cookies do not call for any rising agents. This recipe has no baking soda or baking powder. If you personally feel the need to add any, feel free to do that. I’ll include tips on that as well. 🙂

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies has a soft, crumbly texture and as you can see in the picture, it is perfect. It doesn’t have any raising agents and yet the texture is lovely. This is because the proportions are correct and the dough for the cookie was soft as opposed to dry and crumbly. One more thing which I love about Nankhatai | Egg free Indian Shortbread Cookies is that the dough does not need chilling. We need to make the dough and simply bake these beauties.

Let us make some Nankhatai | Egg free Indian Shortbread Cookies.

Preheat the oven @170’c. Line a baking tray with parchment.

Sieve together all purpose flour, semolina, powdered sugar and cardamom powder in a large mixing bowl.

Add ghee/ clarified butter one tablespoon at a time and start making a dough using your hands.

I used all of the 9 tablespoons of ghee. You may need slightly more or less depending on the climate and the absorption capacity of the flour used.

The dough should be very smooth and soft. If it crumbles easily, it means it needs a little more ghee/ clarified butter.

Once the dough is ready, make small lemon sized, smooth balls and flatten them slightly.

You can garnish each cookie with some dry fruits, etc.

Nankhatai | Egg free Indian Shortbread Cookies

Bake these @ 170’c for 15 minutes. The bake time would differ depending on your oven too. But the cookies must remain white and not turn golden or darker.

Once they are baked, let them cool on cooling racks for an hour at least because they will crisp up.

Nankhatai | Egg free Indian Shortbread Cookies

Once they have cooled completely, store them in airtight jars. They keep fresh for 3-4 days.

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Nankhatai | Egg free Indian Shortbread Cookies

Light, delicious and melt in the mouth Indian cookies are perfect to pair with cup of tea or coffee. 

Course Tea Time
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cookies
Author Shreya Ashish Tiwari

Ingredients

  • 100 gms all purpose flour maida
  • 10 gms fine semolina
  • 9 tbsp ghee clarified butter
  • 1/4 tsp cardamom powder
  • 1/2 cup powdered sugar

Instructions

  1. Preheat the oven @170'c. Line a baking tray with parchment.


  2. Sieve together all purpose flour, semolina, powdered sugar and cardamom powder in a large mixing bowl.

  3. Add ghee/ clarified butter one tablespoon at a time and start making a dough using your hands.

  4. I used all of the 9 tablespoons of ghee. You may need slightly more or less depending on the climate and the absorption capacity of the flour used. 

  5. The dough should be very smooth and soft. If it crumbles easily, it means it needs a little more ghee/ clarified butter.

  6. Once the dough is ready, make small lemon sized, smooth balls and flatten them slightly.

  7. You can garnish each cookie with some dry fruits, etc.

  8. Bake these @ 170'c for 15 minutes. The bake time would differ depending on your oven too. But the cookies must remain white and not turn golden or darker.

  9. Once they are baked, let them cool on cooling racks for an hour at least because they will crisp up.

  10. Once they have cooled completely, store them in airtight jars. They keep fresh for 3-4 days.

Love,
Shreya

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Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

 

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe is vegan, very delicious and one of the most popular Indo Chinese dishes one can find in restaurants and cafes. It’s quite spicy and has a ton of flavor which makes it so appetizing. I am sharing the recipe for veg Manchurian in gravy today.  🙂

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe is nearly everyone’s favorite whether they are non vegetarians or pure vegetarians! I guess it has a lot to do with the flavor bomb that is this dish. This Indo Chinese dish is loaded with ginger, garlic, etc. which add so much aroma and pungency to the overall preparation.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe has these little deep fried balls made with mix vegetables and some aromatics. These little balls are actually super addictive on their own and I do indulge in chomping on a few before adding them to the gravy 😉 Lol!! These balls are absolutely delicious, no need for some sauce or anything. Besides, making them is really easy and straightforward.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe,Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe tastes the best when paired with this super easy and my go to recipe for Veg Fried Rice which is vegan and gluten free. It is a match made in heaven, well in the Indo Chinese heaven actually, but it is what it is! I can practically live on this combo forever!

Anyways, coming to that delicious, tangy gravy – it is super simple! Not the kind of gravy where you spend hours by the stove. It is the instant kind and the most addictive kind! The little fried veggie balls soak up the gravy so well and become kind of saucy. Bite into one of the bliss balls with some rice, oh it is food coma! A kind of coma most of us love. This gravy Manchurian also goes so well with my vegan + gf Veg Schezwan Noodles. Try this, you wont regret it 😉

To be honest, this combination of Manchurian and noodles has been a favorite since college days. I’d always order for this if eating out with friends and I’d never tire of it. Like never!

Anyways, let’s get cooking.

For the veg balls:
Squeeze the water from the shredded cabbage until it’s dry. To that, add the other veggies.

Add the corn flour and the APF. Season with salt and pepper.

Add the soya sauce, ginger garlic paste next and mix well until everything comes together to make a moist dough.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Make lemon sized balls and set them aside.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Heat sufficient oil in a wok. Once it is hot, reduce the flame to medium and fry the veg balls until golden brown and crispy.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Do not fry them on high flame as they will remain undercooked from within.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Set them aside while we make the gravy.

For the gravy:

Heat oil in a wok. Once it nice and hot, add chopped spring onion whites, ginger and garlic. Stir them for 1-2 minutes.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Next, add the chopped capsicum, red chili sauce, vinegar and soya sauce. Mix well.

Cook for 2-3 minutes.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Add the corn flour and water slurry next. Stir well and ensure there are no lumps. Season with salt and pepper to taste. Mix well and let the gravy come to a boil.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Once it has come to a boil and thickened, add the fried veggie balls and mix well.

Garnish with spring onion greens and serve hot.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 -10 lemon sized vg balls

Veg Manchurian is delicious and so easy to make. Pair it with some fried rice or noodles and make a complete meal of it!!

Ingredients

    For the veg balls:
  • 1/4 cup each of shredded cabbage, chopped capsicum and shredded carrots
  • 3 tbsp. all purpose flour
  • 3 tbsp. corn flour
  • salt and pepper to taste
  • 1 tbsp. ginger garlic paste
  • 1 tsp. soy sauce
  • oil to fry
  • For the gravy:
  • 2 tbsp. oil
  • 1 tsp. each of chopped ginger and garlic
  • 2 tbsp. chopped spring onion whites
  • 2 tbsp. chopped capsicum
  • 1 tbsp. red chili sauce
  • 1 tbsp. soy sauce
  • 1/2 tbsp. vinegar
  • salt and pepper to taste
  • 2 tbsp. corn flour mixed with 1/2 cup water to make a slurry
  • 1 tbsp. chopped spring onion greens to garnish

Instructions

    For the veg balls:
  1. Squeeze the water from the shredded cabbage until it's dry. To that, add the other veggies.
  2. Add the corn flour and the APF. Season with salt and pepper.
  3. Add the soya sauce, ginger garlic paste next and mix well until everything comes together to make a moist dough.
  4. Make lemon sized balls and set them aside.
  5. Heat sufficient oil in a wok. Once it is hot, reduce the flame to medium and fry the veg balls until golden brown and crispy.
  6. Do not fry them on high flame as they will remain undercooked from within.
  7. Set them aside while we make the gravy.
  8. For the gravy:
  9. Heat oil in a wok. Once it nice and hot, add chopped spring onion whites, ginger and garlic. Stir them for 1-2 minutes.
  10. Next, add the chopped capsicum, red chili sauce, vinegar and soya sauce. Mix well.
  11. Cook for 2-3 minutes.
  12. Add the corn flour and water slurry next. Stir well and ensure there are no lumps. Season with salt and pepper to taste. Mix well and let the gravy come to a boil.
  13. Once it has come to a boil and thickened, add the fried veggie balls and mix well.
  14. Garnish with spring onion greens and serve hot.

Notes

You can add chopped green chilies in veg balls if you wish. Tastes best when hot and fresh.

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Love,

Shreya 🙂

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Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is one of the most loved candies/ sweets on the Christmas platter! It’s nutty, sweet and absolutely melt in the mouth good! 🙂 I am sure no one can stop at one candy!! I know I can’t, lol! 

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe looks so pretty, I am sure there is no candy more prettier! I mean, you can shape them anyway you like but using fancy silicon moulds really makes them so dainty 🙂 I have been dreaming about making them at home for a couple of years now! I never knew they are so easy to make. It’s truly a non recipe if you read the process below.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe was first shared by my friend, Gloria on her blog and I immediately fell in love with the recipe. I had bookmarked it then but somehow couldn’t get around to making these in time to blog them. I’ve always had the store bought but they not a patch on these homemade ones! The homemade marzipans are so delicious, they melt in the mouth and the aroma is amazing!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is made with just 4 ingredients! Yes, just 4 easy pantry ingredients. A bit of water and some food colors. The colors are totally optional 🙂 But the colors do make them so much more festive and celebratory!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Let’s make some No Cook, Egg free Marzipan Candies | Instant Marzipan now!!

Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Now, grind the cashews into a fine powder in batches. We don’t want to over grind them as they’ll turn into butter.

Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water).

Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans).

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Once you’ve shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

P.S.- Ours got over in 3-4 days!!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe
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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe


Course Christmas, Dessert
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Servings 62 pieces
Author Shreya Ashish Tiwari

Ingredients

  • 150 grams cashews unsalted & unroasted
  • 150 grams icing sugar
  • 4-5 drops almond extract
  • 1/4 cup water
  • 2 tbsp granulated sugar
  • colors of your choice
  • icing sugar as needed to dust the moulds

Instructions

  1. Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

  2. Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

  3. Now, grind the cashews into a fine powder in batches. We don't want to over grind them as they'll turn into butter. 

  4. Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

  5. Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract. 

  6. Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

  7. Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water). 

  8. Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky. 

  9. Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

  10. Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans). 

  11. Once you've shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

Recipe Notes

You can use almond meal/ powder in place of cashews and make the same recipe which is the authentic marzipan. 
Sifting the cashew powder and the icing sugar is very important  to achieve smooth texture for the candies. 
If you don't have moulds, make small balls of the dough and decorate with some sprinkles, etc. 

 

Love,
Shreya 🙂

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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Adapted from pepper chili and vanilla.

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