Tag: kid friendly recipes

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.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are originally from Austria. The name “Linzer” comes from the name of the city, Linz in Austria. This city is famous for the Linzertorte. It has a lovely, buttery yet light almond flavored pastry, filled with fruity preserves. The tart is then topped with a lattice pattern using the same pastry dough. 🙂 

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are made using the same recipe, just that they are cut out as cookies, two of these cookies are sandwiched together with some fruity jam or preserves. Also, the top cookie has small shape cut out in the right which is known as the Linzer eyes. The Linzer eyes shows off a tiny bit of the jam or the preserve inside, thus making these cookies look really dainty 🙂 (Information taken from foodreference.com)

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies can be made with or without eggs. I’ve chosen to go eggless as always, the texture of these cookies turned out amazing. The flavor of these Traditional Linzer Cookies | Egg free Linzer Cookies is very delicate as the almond flour renders the most nuttiest aroma and gives it that bite! Almond meal/ flour takes the flavor to a whole another level.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are different from the egg free shortbread bread Linzer cookies that I posted last year. They are delicious, buttery and absolutely pretty too! You guys could make those if almond meal/ flour ain’t available.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies can have any filling, though traditionally they have a raspberry or strawberry preserves/ jams. You could add some chocolate ganache, salted caramel. I have used my homemade 3 ingredient strawberry jam for these cookies.

Be sure to check out my top tips for the perfect cookies that never spread! Click here now.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Let us start with these beauties, they seem a little involved but very easy!

Combine salt, almond flour and all purpose flour in a large mixing bowl. Set it aside.

In a separate bowl, cream the butter and sugar together until just combined. You don’t need to cream them until fluffy.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add vanilla extract and almond extract, mix until combined.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add the dry flour mixture to the creamed butter mixture. Mix these together until just combined. Shape the dough and wrap it in a cling wrap.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Chill the dough in the refrigerator for a minimum of 60 minutes. You can store this dough in the freezer for about 3 weeks.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Once the dough has chilled completely, let the dough rest at room temperature for about 10 minutes.

Dust the surface with some flour, roll the dough out to a thickness of about 1/4th inch.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Use fancy cookie cutters to give them shape. Use smaller cookie cutter to make the cut outs for the Linzer eyes in half of the entire batch of the cut out cookies.

Place these cut out cookie bottoms on a parchment lined baking sheet and chill them for 15 minutes.

Place the tops with the cut out linzer eyes on a separate parchment lined baking sheet and chill them for 15 minutes too.

Pre heat the oven for 10 minutes @ 180’c.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Bake all the bottoms first for 15 minutes at 180’c. They will turn slightly golden on the edges once they are done. Next, bake the cut out tops for 12 minutes at 180’c as they have lesser surface area. They will turn slightly golden on th edges once they are done.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Once all the cookies are baked, let them sit on the hot baking trays for 10 minutes as they crisp up. Then move them on the cooling rack and let them cool down completely.

Warm the jam just the little bit. Take all the bottom cookies and spread some jam on each cookie.

Dust the tops of the cut out cookies with some icing sugar. Place the top cookies on the jam covered ones and make cookie sandwiches. Be careful not to smudge the icing sugar while making the cookie sandwiches.

They keep fresh in an airtight container for 2-3 days.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies
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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Delicious fruity jam/ preserves sandwiched between two buttery, almond shortbread cookies not only look so pretty and are absolutely scrumptious!  

Course Breakfast, Christmas, Dessert, Tea Time
Cuisine Austrian
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 10 sandwiches
Author Shreya Ashish Tiwari

Ingredients

  • 47 grams almond meal/ flour
  • 1 cup all purpose flour
  • 1/8 tsp salt
  • 1/2 cup unsalted butter, softened (110 grams)
  • 65 grams icing sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • powdered/ icing sugar to dust the cookies
  • 1/4 cup strawberry/ raspberry jam

Instructions

  1. Combine salt, almond flour and all purpose flour  in a large mixing bowl. Set it aside.


  2. In a separate bowl, cream the butter and sugar together until just combined. You don't need to cream them until fluffy.


  3. Add vanilla extract and almond extract, mix until combined.


  4. Add the dry flour mixture to the creamed butter mixture. Mix these together until just combined. Shape the dough and wrap it in a cling wrap.


  5. Chill the dough in the refrigerator for a minimum of 60 minutes. You can store this dough in the freezer for about 3 weeks.


  6. Once the dough has chilled completely, let the dough rest at room temperature for about 10 minutes.


  7. Dust the surface with some flour, roll the dough out to a thickness of about 1/4th inch.


  8. Use fancy cookie cutters to give them shape. Use smaller cookie cutter to make the cut outs for the Linzer eyes in half of the entire batch of the cut out cookies.



  9. Place these cut out cookie bottoms on a parchment lined baking sheet and chill them for 15 minutes.


  10. Place the tops with the cut out linzer eyes on a separate parchment lined baking sheet and chill them for 15 minutes too.


  11. Pre heat the oven for 10 minutes @ 180'c.


  12. Bake all the bottoms first for 15 minutes at 180'c. They will turn slightly golden on the edges once they are done. Next, bake the cut out tops for 12 minutes at 180'c as they have lesser surface area. They will turn slightly golden on th edges once they are done.


  13. Once all the cookies are baked, let them sit on the hot baking trays for 10 minutes as they crisp up. Then move them on the cooling rack and let them cool down completely.


  14. Warm the jam just the little bit. Take all the bottom cookies and spread some jam on each cookie.


  15. Dust the tops of the cut out cookies with some icing sugar. Place the top cookies on the jam covered ones and make cookie sandwiches. Be careful not to smudge the icing sugar while making the cookie sandwiches.



  16. They keep fresh in an airtight container for 2-3 days.

Love,
Shreya 🙂

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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Adapted from completely delicious

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a light, non fried snack. You can even call it a savory trail mix of sorts. It pairs well with some tea or coffee. This is very easy to make and tastes absolutely yummy! 🙂 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is super yummy. It’s so addictive, I, for one can’t seem to stop munching on this if I’ve made some of this chivda. I make a large batch thinking it will last me a week or more, but I seem to finish it within 2-3 days! I guess the only reason why I particularly love this chivda is because it barely has any oil as opposed to the store bought variants.

The store bought chivdas are a strict no for me, simply because find them oily and too salty. My Roasted Murmura Chivda Recipe | Puffed Rice Chivda on the other hand is light as air!

Roasted Murmura Chivda Recipe | Puffed Rice Chivda 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is actually a family recipe. I’ve simply followed what my Mom instructed me to go on adding to make this chivda. I’ve been eating it since I was a kid, first at my maternal granny’s place because my aunts made the best chivda ever! Then my Mom would make the same thing back home too.

So, I had to learn to make it post my marriage simply because I missed it! After I had made it a couple of times, I realized that is easier to make this than kneading a dough!

This comparison because in my initial months of cooking, some 6 and half odd years ago, I had a terrible time kneading a dough for roti or paratha! So being able to knead a decent dough became my benchmark for the first few months, lol!! Yes, I had a tough time with that. Gladly, that’s behind me now and it’s safe to say I make the best rotis ever!! My Mom and the mister, have both given their nods! Rather enthusiastically, I’d say! 😉

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda can made in many ways. Every family has a different recipe even if they differ ever so slightly!! The thing is I have reduced the additives or the munchies that can go in this chivda or trail mix. Simply because the more munchies I needed to add meant the more frying it involved. That definitely meant all the more oil!

So I stick to munchies that can be pan roasted, but if you have an air fryer then you can add any number of fryums, munchies, etc. I don’t so I refrain from going over with them.

Anyways, let’s get going then. There maybe way too many steps to be followed here but trust me, it makes the job easier. It’s a bit involved but definitely a 30-40 minute task for a week full of yumminess! 😉

Sieve the murmura/ puffed rice once.

Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted murmura/ puffed rice in a plate and set it aside.

In the same wok, dry roast peanuts until slightly brown and crunchy.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted peanuts on a plate and set them aside.

In a pan, brush some oil and roast the papads/ poppadums’ until golden.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Set the roasted papads/ poppadums’ aside too until they crisp up. Let them cool down then break them into bite sized pieces.

Now, heat the wok again and add oil.

Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.

Next add turmeric powder and curry leaves.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Let these crackle too for a few seconds.

Next, add the roasted peanuts. Mix well.

Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.

Add the papad/ poppadum pieces. Mix gently and avoid breaking them.

Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a non fried, easy to make snack for Diwali, Holi or for everyday tea time munching.

Ingredients

  • 250 gms murmura/ puffed rice
  • 1 cup peanuts (keep the skin on)
  • 3-4 papads/ poppadums''
  • 2 tbsp. oil
  • a pinch of hing/ asafoetida
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • a sprig of curry leaves
  • salt to taste
  • kala namak/ pink Himalayan salt to taste
  • 1/2 tsp chaat masala

Instructions

  1. Sieve the murmura/ puffed rice once.
  2. Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.
  3. Remove the roasted murmura/ puffed rice in a plate and set it aside.
  4. In the same wok, dry roast peanuts until slightly brown and crunchy.
  5. Remove the roasted peanuts on a plate and set them aside.
  6. In a pan, brush some oil and roast the papads/ poppadums' until golden.
  7. Set the roasted papads/ poppadums' aside too until they crisp up. Let them cool down then break them into bite sized pieces.
  8. Now, heat the wok again and add oil.
  9. Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.
  10. Next add turmeric powder and curry leaves.
  11. Let these crackle too for a few seconds.
  12. Next, add the roasted peanuts. Mix well.
  13. Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.
  14. Add the papad/ poppadum pieces. Mix gently and avoid breaking them.
  15. Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.
  16. Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Notes

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

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Love,
Shreya 🙂

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Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient DipBest Nacho Dip Ever | 2 Ingredient Dip is a reality if you can mix together two complimentary flavors 😉 And this dip it just that. Deliciously creamy, tart and a tad bit spicy. Just the right kind of yumminess that one would want to dip their nachos into before gobbling it up!!  

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient Dip takes about 10 minutes to make and requires literally no prepping. This is simply so delicious and goes so well with fries, chips, rolls or even as a spread for sandwiches. Even works a great dip for veggie sticks.

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient Dip is something I’m literally hooked on to these days. I first tasted this dip a few months ago in a restaurant with some nachos and salsa. It was a welcome change from the usual cheesy dip. Although I love the cheese dip but this is definitely something I want to keep enjoying. I use this dip as a sandwich spread and it tastes delicious too! Simply Slather some on a slice of soft bread, lay some lettuce leaves over it and any other topping that you’d fancy and make yourself a real quick snack/ meal 🙂

Best Nacho Dip Ever | 2 Ingredient Dip

So let’s get this baby going, it wont take more 10 minutes to put this together!! how cool is that??!

Take mayonnaise in a bowl.

Whip it well until it is creamy and smooth.

Chop pickled jalapeno finely. Add these to the whipped mayonnaise.

Best Nacho Dip Ever | 2 Ingredient Dip

Mix well. Serve as you wish.

Store it in a glass or porcelain container in the refrigerator.

It stays fresh for 3-4 days.

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1/2 a cup

Super yummy 2 ingredient dip that you will love!! It's gluten free. Making this is a breeze and you need to have this in your life!!

Ingredients

  • 1/2 cup eggless mayonnaise (take any mayonnaise, I prefer eggless)
  • 3 tbsp. chopped pickled jalapenos

Instructions

  1. Take mayonnaise in a bowl.
  2. Whip it well until it is creamy and smooth.
  3. Chop pickled jalapeno finely. Add these to the whipped mayonnaise.
  4. Mix well. Serve as you wish.
  5. Store it in a glass or porcelain container in the refrigerator.
  6. It stays fresh for 3-4 days. (Check the notes below for vegan options)

Notes

You can use vegan mayonnaise to make a vegan dip.

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Recipe for my homemade Jalapeno Peppers is here, I’ve used the homemade one, you can use any variant.

Love,
Shreya 🙂

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Best Nacho Dip Ever | 2 Ingredient Dip

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge is rich, creamy and delicious Indian sweet that has a great texture. It is absolutely melt in the mouth good and very addictive ;P 

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge is very easy to make and needs very little prepping. A traditional occasion like Ganesh Chaturthi calls for a special treat, these kesar modaks fit the bill perfectly! The aroma of modaks by itself reminds of Ganesha ji and I can’t seem to stop at one! 10 days of Ganesh Chaturthi festivities and about 100 modaks later, I’m still game for some more!!

The variety that one finds with modaks these days in sweet marts is infinite. All sorts of flavors and colors are really so tempting. But what intrigues me the most is the shape of these modaks. I just love how beautiful they look, the perfection behind each Modak is so breath taking! Anyways, you can achieve that with the moulds that are available these days in shops.

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge is made easily using just a few ingredients from the pantry. This means you can make these to offer to the Lord during the festivities without much difficulty. Times of festivities are pretty busy in any Indian household and being to whisk up traditional goodies in the comfort of your home is priceless.

These modaks do not have preservatives or any kind of flavor enhancing agents, hence they are the healthy way to go. Since I’m fond of the basic flavored modaks rather than the fusion ones, I’ll share the recipe of kesar modaks. This recipe is adapted from my recipe for basic Burfi.

Kesar Mawa Modak | Gluten free Saffron Fudge

Let’s start with bringing all the ingredients to room temperature.

Break mawa/ khoya into pieces. Heat a large pan.

Place these pieces in the pan, let them melt on low flame.

Kesar Mawa Modak | Gluten free Saffron Fudge Kesar Mawa Modak | Gluten free Saffron Fudge

Once the mawa has melted, add powdered sugar, kesar dissolved in milk, cardamom powder and food color. Mix well.

Kesar Mawa Modak | Gluten free Saffron Fudge

Keep stirring on low flame until the sugar dissolves. The mixture will loosen up some more as the sugar melts into it. Keep stirring continuously on low flame.

Kesar Mawa Modak | Gluten free Saffron Fudge

The mixture will become frothy. Do not stop stirring.

Keep stirring on low flame for the next 8-10 minutes.

This mixture will thicken now and leave the sides of the pan. It’s consistency should be like that of a loose dough.

Remove it in a plate and let it come to room temperature.

Kesar Mawa Modak | Gluten free Saffron Fudge

This mixture will be like a dough, using the moulds, make modaks of any size you prefer.

Follow the steps in the below pictures to make the perfect shapes. I’ve used modaks moulds.

Kesar Mawa Modak | Gluten free Saffron Fudge Kesar Mawa Modak | Gluten free Saffron Fudge Kesar Mawa Modak | Gluten free Saffron Fudge

Use a little ghee to grease these moulds to enable easy unmolding once they have take the shapes.

Kesar Mawa Modak | Gluten free Saffron Fudge

Serve these fresh and enjoy the soft, delicious modaks and offer them to Lord Ganesha.

Let these modaks sit in the refrigerator for 10-15 minutes before serving if the climate is very hot and humid.

They stay fresh in the refrigerator for 2-3 days in an airtight container.

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 10 large or 15 small modaks

Kesar Mawa Modak | Gluten free Saffron Fudge is rich, creamy and delicious Indian sweet. We have used just 5 ingredients to make these.

Ingredients

  • 200 gms mawa/ khoya
  • 7 tbsp. powdered sugar
  • 1/4 tsp. cardamom powder
  • few strands of saffron/ kesar dissolved in
  • 3 tsp. warm milk
  • 2 drops yellow food color, gel based (optional)
  • ghee to grease the moulds

Instructions

  1. Let's start with bringing all the ingredients to room temperature.
  2. Break mawa/ khoya into pieces. Heat a large pan.
  3. Place these pieces in the pan, let them melt on low flame.
  4. Once the mawa has melted, add powdered sugar, kesar dissolved in milk, cardamom powder and food color. Mix well.
  5. Keep stirring on low flame until the sugar dissolves. The mixture will loosen up some more as the sugar melts into it. Keep stirring continuously on low flame.
  6. The mixture will become frothy. Do not stop stirring.
  7. Keep stirring on low flame for the next 8-10 minutes.
  8. This mixture will thicken now and leave the sides of the pan. It's consistency should be like that of a loose dough.
  9. Remove it in a plate and let it come to room temperature.
  10. This mixture will be like a dough, using the moulds, make modaks of any size you prefer.
  11. Follow the steps in the above pictures to make the perfect shapes. I've used modaks moulds.
  12. Use a little ghee to grease these moulds to enable easy unmolding once they have take the shapes.
  13. Serve these fresh and enjoy the soft, delicious modaks and offer them to Lord Ganesha.
  14. Let these modaks sit in the refrigerator for 10-15 minutes before serving if the climate is very hot and humid.
  15. They stay fresh in the refrigerator for 2-3 days in an airtight container.

Notes

Use color if you prefer. It's important to cook this mixture on low flame, else this will simply burn. Increase the quantity of sugar if you prefer these more sweeter.

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Love,
Shreya 🙂

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Kesar Mawa Modak | Gluten free Saffron Fudge

Egg free Marble Cake | How to make tea time Marble Cake

 Egg free Marble Cake | How to make tea time Marble Cake is a classic sponge cake flavored with vanilla and chocolate. It’s the perfect companion to tea/ coffee. Every bite is a blend of everyone’s favorite flavors 🙂

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake is one of the best eggless cakes I’ve baked in a long time. It is absolutely perfect! 10/10 is how I will rate this cake. It’s soft, melts in the mouth and has that perfect crumb! Flawless to the point of being a fault! It’s that good.

I have always loved these bakery style tea time marble cakes. It’s always perfect and the flavor is the best of both worlds! Even as a kid, my Mom would usually buy me those little slice cake packets from Monginis, as they were always yummy!! I can still remember that distinct aroma of chocolate and vanilla as I’d open the little packet 🙂

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake is a bakers delight! It rises beautifully and holds it’s shape well. I sliced the cake once it was completely cool and it was just beautiful. Can you believe I’ve baked this cake thrice in the last 2 months! Since I perfected it, I thought I’d share it on the blog too!

Egg free Marble Cake | How to make tea time Marble Cake

The loaf had this signature crack which I adore in tea cakes. If you are like me and enjoy tea times loafs, try my Egg free Ribbon cake, Rustic Banana Bread or even the luscious Strawberry Snack cake. They are absolutely endearing, the crack makes the cake look so natural and rustic. I prefer rustic 🙂 Anyways, I came across this recipe online and I tried it straightaway, it definitely didn’t disappoint. The recipe originally called for eggs, but I wanted to go egg free and made a couple of changes to it.

Let’s get baking.

Grease a 9 inch loaf tin with some butter, dust it with loose flour and set it aside.

Preheat the oven @160’c.

Egg free Marble Cake | How to make tea time Marble Cake

Sift flour, salt, baking soda and baking powder in a bowl. set them aside.

In another bowl, whisk together sugar, butter and oil until they are creamy and light.

Egg free Marble Cake | How to make tea time Marble Cake

Add vanilla extract and the curd. Mix well to combine them. Then add the milk and keep mixing well while pouring the milk.

Egg free Marble Cake | How to make tea time Marble Cake

Add the flour in two batches, fold it well into the batter but do not over-mix. Over-mixing results in a dense cake.

Take out 1/3 of the batter in a smaller bowl, add the melted chocolate into the batter.

Fold everything together. Do not over-mix.

Pour the vanilla batter into the ready tin. Top it with the chocolate batter. Use a toothpick or a knife to make some swirls but not too much as we do not want the two batters mixing together.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

Bake the cake at 160’c (320F) for approximately 45-50 minutes. Remember every oven works differently so once the top turns golden, the cake have been done. Take a toothpick test, if the crumbs come out too moist, bake for another 10 minutes.

Once baked, cool the cake completely in the tin, then remove from the tin and slice.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

This cake keeps fresh in an airtight container for up to 4 days.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: one 9"loaf

A light, fluffy and melt the mouth soft tea time cake which has the best of both worlds with the vanilla and the delicious chocolate!

Ingredients

  • 1+1/4 cup all purpose flour/ Maida
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • a pinch of salt
  • 1 cup castor sugar
  • 1/4 cup unsalted butter
  • 1/4 cup flavorless refined oil
  • 1 tsp. vanilla extract
  • 1/2 cup curd
  • 1/2 cup milk
  • 50 gms chopped cooking chocolate (to be melted before use)

Instructions

  1. Grease a 9 inch loaf tin with some butter, dust it with loose flour and set it aside.
  2. Preheat the oven @160'c.
  3. Sift flour, salt, baking soda and baking powder in a bowl. set them aside.
  4. In another bowl, whisk together sugar, butter and oil until they are creamy and light.
  5. Add vanilla extract and the curd. Mix well to combine them. Then add the milk and keep mixing well while pouring the milk.
  6. Add the flour in two batches, fold it well into the batter but do not over-mix. Over-mixing results in a dense cake.
  7. Take out 1/3 of the batter in a smaller bowl, add the melted chocolate into the batter.
  8. Fold everything together. Do not over-mix.
  9. Pour the vanilla batter into the ready tin. Top it with the chocolate batter. Use a toothpick or a knife to make some swirls but not too much as we do not want the two batters mixing together.
  10. Bake the cake at 160'c (320'F) for approximately 45-50 minutes. Remember every oven works differently so once the top turns golden, the cake have been done. Take a toothpick test, if the crumbs come out too moist, bake for another 10 minutes.
  11. Once baked, cool the cake completely in the tin, then remove from the tin and slice.
  12. This cake keeps fresh in an airtight container for up to 4 days.

Notes

Use a good quality cooking chocolate. You can use chocolate chips alternately. Curd should neither be too thick nor too watery. Never over mix the cake batter else the cake shall be hard and heavy. Please use baking powder and baking soda that are not too old. That could cause the cake to fall or crack extensively during baking. Measure the ingredients very carefully.

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Shreya 🙂

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Egg free Marble Cake | How to make tea time Marble Cake

Adapted from el mundo eats.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is my all time favorite sandwich!! It’s spicy, filled with gooey cheese and a bit of crunch from the capsicum makes it so filling and irresistible! 

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is so easy to make, with simple, everyday ingredients. Perfect for breakfast or quick lunch/ brunch. Or even to pack some for your kids lunchbox, etc. I can practically have these everyday 🙂 and there was a time I really did it almost everyday.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast as I said is my favorite sandwich after Bombay Masala Toast Sandwich. These chilli cheese grills were my staple snack back in day when I was in my college days. My college was in Fort, Mumbai and we had some of the best street food right around my college. My friends and I were regulars around this particular sandwich stall and this sandwich was my go to order. In fact that vendor knew I’d order these more often than any order sandwich! Lol!! I was so in love with it that I watched him make them every time and even learnt it quickly!

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

I came home on one such occasion and I was keen to give this recipe a go, not myself though 😉 I gave the recipe to my Mom, and she nailed it, it tasted so good, I knew I’d have them at home too! I was glad my Mom always had the basic ingredients for any snack at home! She can practically still whisk up anything I like to eat, all I need to do is ask :)…Moms are this way, aren’t they!?

Anyways, let’s get on with the recipe.

In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).

Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.

Mix these well.

Apply butter on two slices of bread, apply some green chutney as well.

Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Grate more cheese if you like. Place the other buttered slice over the slice with the mixture.

Heat the griller, apply butter and place the sandwich. Apply more butter on the top.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Grill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.

This article is cornerstone content

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 2-3 sandwiches

Spicy, buttery, filled with the goodness of fresh veggies and oozing with cheese, Chilli Cheese Toast is yummiest sandwich! Enjoy these for breakfast or for a light meal, it's very filling and healthy.

Ingredients

  • 1 nos. large red onion, finely chopped
  • 1 nos. large green bell pepper (capsicum), finely chopped
  • 2 tsp chopped green chili
  • salt to taste
  • 1/2 tsp sandwich masala (available in local stores)
  • 1/4 tsp black pepper powder
  • 1/2 tsp chaat masala
  • butter, as needed to butter the bread and grill the sandwiches
  • 6 slices of bread (I used white sandwich bread)
  • green chutney green chutney as needed

Instructions

  1. In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).
  2. Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.
  3. Mix these well.
  4. Apply butter on two slices of bread, apply some green chutney as well.
  5. Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.
  6. Grate more cheese if you like. Place the other buttered slice over the slice with the mixture.
  7. Heat the griller, apply butter and place the sandwich. Apply more butter on the top.
  8. Grill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.

Notes

Sandwich masala is an optional ingredient.

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Shreya:)

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Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Virgin Mango Mojito | Mango Mojito Recipe

 Virgin Mango Mojito | Mango Mojito Recipe is refreshing, minty and perfect to beat the heat these summers. They are made in a jiffy with my favorite summer produce and I can’t get enough already!  🙂 

Virgin Mango Mojito | Mango Mojito Recipe

Virgin Mango Mojito | Mango Mojito Recipe tastes so delicious, I’m completely hooked! Fresh mango juice from my favorite Alphonso mangoes is the magic ingredient here in this virgin mojito 🙂 Given that this is a virgin mojito, it’s made with fresh fruit juice and carbonated water. Remember my Pomegranate Mojito?! It is still one my most hit recipes!! Even my Kiwi Mojito Pops are such a refreshing way to cool off this summer.

Virgin Mango Mojito | Mango Mojito Recipe

Virgin Mango Mojito | Mango Mojito Recipe was such a fad a couple of years ago when it appeared on the menus of most cafes, bistros and restaurants. It was such a phenomenal flavor and that too with such basic ingredients. I remember us ordering it everywhere we went and we still do sometimes when we’re out. It’s very rare that a teetotaler couple manages to find a great mocktail!

Since, we loved it so much, I’ve made it a few times at home and it’s so satisfying to be able to recreate this with so much ease 🙂 Fun even, muddling the ingredients and mixing a drink is almost therapeutic.

Virgin Mango Mojito | Mango Mojito Recipe

A closer look?! It makes one drool right?! Lol! You should definitely try it out soon.

Let’s make this a quick one! 😉

For the Syrup
Boil equal quantity of sugar and water together to make a simple syrup.
Let it cool completely and set it aside.
You can prepare this syrup and keep it handy in the refrigerator.

For the Base
You can use fresh juice or canned, whatever is available.
I used fresh juice from Alphonso mangoes.
Muddle together fresh mint leaves and lemon wedges.

To serve
Place 4-5 ice cubes in each serving glass, add 2 tbsp. of the muddled mixture.
Add a few extra lemon wedges and mint leaves if you like.
Add the ready sugar syrup according to taste.
Add 1/2 cup of mango juice in each glass.
Finally, add 1/4 cup of carbonated water/ soda water and serve immediately.

Virgin Mango Mojito | Mango Mojito Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 3 servings/ glasses

This is a refreshing virgin Mango Mojito, bursting with the flavors of lemon and mint, a more fruity version of the classic virgin mojito! It's made with everyday ingredients and comes together in minutes.

Ingredients

  • 1.5 cups mango juice (I used fresh juice)
  • 3/4 cup soda water/ carbonated water
  • simple sugar syrup as needed (see the steps below to prepare this )
  • 6 nos. lemons (cut into wedges)
  • 1/2 cup fresh mint leaves
  • ice cubes as needed
  • extra slices of lemon and mint leaves if needed

Instructions

    For the Syrup
  1. Boil equal quantity of sugar and water together to make a simple syrup.
  2. Let it cool completely and set it aside.
  3. You can prepare this syrup and keep it handy in the refrigerator.
  4. For the Base
  5. You can use fresh juice or canned, whatever is available.
  6. I used fresh juice from Alphonso mangoes.
  7. Muddle together fresh mint leaves and lemon wedges.
  8. To serve
  9. Place 4-5 ice cubes in each serving glass, add 2 tbsp. of the muddled mixture.
  10. Add a few extra lemon wedges and mint leaves if you like.
  11. Add the ready sugar syrup according to taste.
  12. Add 1/2 cup of mango juice in each glass.
  13. Finally, add 1/4 cup of carbonated water/ soda water and serve immediately.

Notes

This sugar syrup can be made and stored in the refrigerator for up to 2 weeks in a glass jar.

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Virgin Mango Mojito | Mango Mojito Recipe

Love,
Shreya 🙂

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