Tag: kid friendly recipes

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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Love,
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.

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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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Love,
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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Virgin Mango Mojito | Mango Mojito Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe is one of the most popular dips or accompaniments served with idlis, dosas or wadas across all Udupi style restaurants in Mumbai. It tastes very delicious and is very simple to nail! 🙂 

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe even pairs deliciously with some Adai dosa which is made with mixed lentils and rice. It needs no fermentation either and is rather healthy 🙂 Coming to this white coconut chutney, it really looks very simple and almost plain Jane kinds but that’s not true. One spoonful of this stuff and you will be addicted! It has a mild punch and an tangy aftertaste, you’ll soon know how??! 😉

Before I forget, this crispy, golden brown dosa in the pictures is made using my no-fail homemade Idli-dosa batter, recipe for which is right here!

Also, try my recipes for,

Tomato Onion Chutney
Green Coconut Chutney
Instant Tiffin Style Sambhar

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe uses the most basic pantry essentials and takes under 30 minutes to prepare from scratch!  The only difficult part (for me) is to get that coconut out of its shell! My trusty help almost always is around to do the task and from there on I’m pretty comfortable 😉

Anyways, if you’ve tasted this chutney before over at a Udupi joint, you’ll know that the texture is really smooth and the consistency is slightly thin and runny. That’s how it’s supposed to be. Make it too thick and you wont like the texture. Make it too runny and it will drown your Idli/ dosa. So just eyeball the quantity of water while you are grinding this chutney!

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Looks interesting right??!!! But the most interesting part is that my Mom can break a coconut in two clean portions in one shot! I witnessed it just last week when she was visiting me! Bammm! And we have two halves! Just like that 🙂 Mummy ka magic, lol! They looked so good, I did an impromptu ingredient flat lay, styled and shot, all in under 5 minutes flat! You gotta do what you gotta do 😉

Anyways, let’s do this.

For the Chutney

Break the coconut, wash it and chop it or grate it. Set it aside.

Heat oil in a small tadka pan. Sauté the white lentils (tukda urad dal) in the oil until it’s aromatic but make sure it doesn’t turn brown. It should remain pale.

Next, take the coconut, sautéed lentils (urad dal) with its oil, salt to taste, dalia, tamarind pulp and water as needed to blend these into a smooth paste.

Add some more water if needed to make it slightly runny.

For the Tempering

Heat the oil in a small tadka pan, add hing, mustard seeds, curry leaves, methi seeds and whole red chilies. Let them splatter about for a minute and the add this to the chutney. Mix well. Serve with Idli or dosa.

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 32 minutes

Yield: 200 grams approximately

A typical, easy to make, everyday South Indian accompaniment made with fresh coconuts and mild spices that tastes delicious with idlis (lentil cakes), dosas (lentil crepes) and wadas (lentil fritters).

Ingredients

    For Chutney
  • 1 nos. large coconut
  • 1 tbsp. refined oil
  • 2 tsp white skinned lentil (tukda urad dal)
  • salt to taste
  • 2 tbsp. dalia (split roasted chickpeas)
  • 2 tbsp. tamarind pulp
  • For Tempering
  • 2 tbsp. refined oil
  • a handful of curry leaves
  • 1/4 tsp methi seeds
  • 1/2 tsp mustard seeds
  • a pinch of hing
  • 4-5 nos. whole red chilies

Instructions

    For the Chutney
  1. Break the coconut, wash it and chop it or grate it. Set it aside.
  2. Heat oil in a small tadka pan. Sauté the white lentils (tukda urad dal) in the oil until it's aromatic but make sure it doesn't turn brown. It should remain pale.
  3. Next, take the coconut, sautéed lentils (urad dal) with its oil, salt to taste, dalia, tamarind pulp and water as needed to blend these into a smooth paste.
  4. Add some more water if needed to make it slightly runny.
  5. For the Tempering
  6. Heat oil in a small tadka pan, add hing, mustard seeds, curry leaves, methi seeds and whole red chilies. Let them splatter about for a minute and the add this to the chutney. Mix well. Serve with Idli or dosa.

Notes

Use fresh coconuts. You can add green chilies to the chutney if you wish. This chutney stays fresh for 2 days when refrigerated. Do not store in stainless steel vessels, use porcelain jars.

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Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Love,
Shreya 🙂

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Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Adapted from ruchkar mejwani.

3 Ingredient No-Churn Strawberry Ice-Cream

3 Ingredient No-Churn Strawberry Ice-Cream is perfect for the summers. The fresh flavors of the strawberries work so well with the cream. It’s delicious and almost everyone’s favorite flavor! 

3 Ingredient No-Churn Strawberry Ice-Cream is so easy to make that it hardly takes any time from to start to finish. It’s incredibly convenient to make it too as it doesn’t call for an ice cream maker or any manual churning!

3 Ingredient No-Churn Strawberry Ice-Cream

Strawberry Ice Cream is such a basic flavor but never fails to attract folks! I’m still very fond of it despite finding an array of exotic flavors in ice cream parlors. There is something incredibly comforting about the fruity, berry flavor with the smoothness of the cream! I’d rather have a scoop of Strawberry Ice Cream over any fusion flavor or sugar laden, candy bursting ice creams! Besides, I hate having to look at 40 flavors to choose one flavor! I always end up choosing the same flavors.. hahaha! My hubby rolls his eyes while he’s off trying the new flavors and so many times he ends up with some really unflattering ones!

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I love how smooth this ice cream turns out every time 🙂 This is so delicious and absolutely free of any ice crystal formation. It’s egg-free and hence so much lighter on the palate. If you like egg-free ice creams do try 3 Ingredient No Churn Vanilla Ice Cream, Tutti Frutti Ice Cream, 2 Ingredient Banana Ice Cream  and many more.

Anyways, so I will share this recipe now, it’s quick but needs a few to be done before you start with the actual preparation. Let’s get on with it…

To begin with, keep the whipping cream (I chilled the whipping cream overnight) and the blender jar in the refrigerator for a minimum of 1 hour.

3 Ingredient No-Churn Strawberry Ice-Cream3 Ingredient No-Churn Strawberry Ice-Cream3 Ingredient No-Churn Strawberry Ice-Cream

Pour the chilled whipping cream in to the blender jar along with strawberries and condensed milk.
Blend them altogether for 5 minutes until everything is well incorporated and very smooth.
Pour the ready mixture into freezer friendly container, cover it with some cling wrap and freeze it for 7-8 hours.
To serve, let the tin/ container sit on the kitchen platform for 5 minutes before scooping out the ice cream.

3 Ingredient No-Churn Strawberry Ice-Cream

Prep Time: 8 hours, 15 minutes

Total Time: 8 hours, 15 minutes

Yield: 8-10 small scoops

Strawberry Ice Cream that comes together in minutes with minimum ingredients and efforts!

Ingredients

  • 400 ml condensed milk
  • 1+3/4 cup heavy whipping cream
  • 250 gms fresh strawberry (Frozen berries will have to be thawed)

Instructions

  1. To begin with, keep the whipping cream (I chilled the whipping cream overnight) and the blender jar in the refrigerator for a minimum of 1 hour.
  2. Pour the chilled whipping cream in to the blender jar along with strawberries and condensed milk.
  3. Blend them altogether for 5 minutes until everything is well incorporated and very smooth.
  4. Pour the ready mixture into freezer friendly container, cover it with some cling wrap and freeze it for 7-8 hours.
  5. To serve, let the tin/ container sit on the kitchen platform for 5 minutes before scooping out the ice cream.

Notes

I used Amul Whipping cream (red package).

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3 Ingredient No-Churn Strawberry Ice-Cream

Love,
Shreya 🙂

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3 Ingredient No-Churn Strawberry Ice-Cream

Hot Chocolate with Homemade Vanilla Marshmallows

Hot Chocolate with Homemade Vanilla Marshmallows is a comfort drink like no other! It will warm you from the inside out on those chilly, foggy cold winters nights. A cup of this made with my recipe and you’ll be craving for more 🙂 

Hot Chocolate with Homemade Vanilla Marshmallows

I feel my toes warming up just at the sight of this Hot Chocolate with Homemade Vanilla Marshmallows! It has the smoothest texture and the chocolate flavor comes in every sip. I have added a bit of spice to balance the sweetness 🙂 I will insist on using good quality cocoa powder too. It will make all the difference!! Also, don’t skimp on that full fat milk, the cream, etc. because they built the flavor base. When doing a Hot Chocolate, do it right, add that fat! It’s the winters and the fats will burn off is my theory 😉

Also, the chocolate that you will into the Hot Chocolate with Homemade Vanilla Marshmallows needs to be of a good quality. I’ve used a Lindt milk chocolate bar here, you could use Ghirardelli if you’ve some handy. No, don’t use cooking chocolate here if you can avoid it. I feel the cooking/ compound chocolate takes away the smoothness of the drink. Maybe that’s just me, I don’t know!

Hot Chocolate with Homemade Vanilla Marshmallows

Oh and those Mini Marshmallows, you saw them in my last post. They were my best make for the year 2017 I guess 😉  They turned out better than any store bought marshmallow I’ve ever tried. I believe using a good quality vanilla extract makes all the difference. So, I topped my Hot Chocolate with Homemade Vanilla Marshmallows and I was in heaven! The marshmallows melted slowly into that warm cup of goodness. It couldn’t have been better, if I may say so myself!

I will now share my method and recipe 🙂
Keep all the ingredients at room temperature.
Bring milk to a slow boil in a heavy bottom pan.
Add the cream and stir gently.
Add the sugar and stir gently.
Once the sugar has melted completely, add the cocoa powder. Whisk gently to incorporate.
Next, add the chopped chocolate. Ensure that the flame is on sim/ lowest setting.
Gently mix the chocolate to ensure it melts into the milk.
Add the spices. Mix well. Turn off the flame.
Serve these piping hot in mugs/ cups of your choice, topped with some marshmallows

Hot Chocolate with Homemade Vanilla Marshmallows

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: serves 2-3

Hot Chocolate with Homemade Vanilla Marshmallows is a heart warming, cozy drink that you must make for those chilly evenings!

Ingredients

  • 2 + 1/2 cups full fat milk
  • 1/2 cup cream
  • sugar to taste
  • 1/4 cup cocoa powder
  • 1/4 cup chopped chocolate (I used Lindt milk chocolate)
  • a pinch of nutmeg powder
  • 1/8 tsp cinnamon powder
  • marshmallows as needed for topping

Instructions

  1. Keep all the ingredients at room temperature.
  2. Bring milk to a slow boil in a heavy bottom pan.
  3. Add the cream and stir gently.
  4. Add the sugar and stir gently.
  5. Once the sugar has melted completely, add the cocoa powder. Whisk gently to incorporate.
  6. Next, add the chopped chocolate. Ensure that the flame is on sim/ lowest setting.
  7. Gently mix the chocolate to ensure it melts into the milk.
  8. Add the spices. Mix well. Turn off the flame.
  9. Serve these piping hot in mugs/ cups of your choice, topped with some marshmallows
  10. You can dust some cocoa powder or add a stick of cinnamon.

Notes

I've used Lindt milk chocolate for this as it is very smooth in a drink like this. You can use Compound milk chocolate if you prefer. Spices are not compulsory, omit them as you please. You can add more or less of chocolate and cocoa powder as per your preference.

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Hot Chocolate with Homemade Vanilla Marshmallows

Love,
Shreya 🙂

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Hot Chocolate with Homemade Vanilla Marshmallows

Healthy Gingerbread Cookies | Eggfree

So it’s that time of the year again when all things Christmas make an appearance, as will these Healthy Gingerbread Cookies (egg free)!! So delicious and absolute cuties! Hehe 🙂 

Healthy gingerbread cookies egg free

I had so much fun making these, the whole process of making the dough, using those festive cookie cutters which a appearance every December and baking them to perfection. The best part of making these is the decoration. I am not great at icing cookies but I did manage really well this time! Though it doesn’t take much effort to ice them but for me it’s always been a pretty difficult task. And I don’t have much practice in doing this, so this time when I did it so well, I was really so happy 🙂

Healthy gingerbread cookies egg free

Traditionally, Gingerbread cookies are made with molasses and eggs besides flour, brown sugar, powdered ginger, mixed spices, etc. But I’ve never wanted to use molasses, there are two reasons for that. One being that I’d never be able to use up that entire bottle of molasses for any other recipe. Two, I’m not sure how will we like the flavor of molasses with ginger. So, I just have been wanting to skip it and have read numerous articles online about replacing molasses in gingerbread recipes. They suggest honey or brown sugar/ demerara sugar for replacing the molasses. But, I’ve used neither to replace the molasses. You’ll see how I’ve changed this and used another easy ingredient to incorporate that caramel kind of flavor here and it has worked beautifully.

Healthy gingerbread cookies egg free

Since these are Healthy Gingerbread cookies (egg free), I’ve taken the risk of using whole-wheat flour here in this recipe. There was a chance that they would spread while baking but they didn’t spread at all! I kept an eye while they were baking and I was happy that they kept their shapes!

Healthy gingerbread cookies egg free

I was worried that not adding molasses would cause the cookies to loose shape or probably they’ve bake unevenly. But, they are perfect.

Bring all the ingredients at room temperature.
The butter must be soft, not melted.
Take butter in a bowl, add powdered jaggery and brown sugar.

Healthy gingerbread cookies egg free
Cream them but do not over do the creaming, the butter does not have to be light and fluffy. It just needs to be well incorporated with the jaggery and the brown sugar. If it’s over creamed then the cookies could spread as they bake.
Next, add the golden syrup into the butter and sugar mixture. Mix them well but do not over beat them.

Healthy gingerbread cookies egg free
Add sifted whole wheat flour, baking powder, baking soda, ginger powder and cinnamon powder to the butter.
Mix these well but do not beat them. Just use a rubber spatula to mix these together.
Once everything comes together, shape the dough into a ball and wrap it in some cling wrap.
Refrigerate the dough for 1-2 hours.

Healthy gingerbread cookies egg free

Next, sprinkle some whole wheat flour on the kitchen platform or on a rolling mat, roll the dough to a thickness of 3-4 mm. Use cookie cutters and cut out the cookies and place them on a parchment lined baking sheet.
Refrigerate the cut out cookies for at least 30 minutes further so that they retain their shape as they bake.
Healthy gingerbread cookies egg free
Preheat the oven @180’c for 10 minutes. Bake the cookies for 12-15 minutes or until the edges turn slightly brown.
Remove the cookies from the oven and let them sit on the baking sheet for a few minutes as they crisp up.
Transfer them onto a cooling rack to cool them completely.
Healthy gingerbread cookies egg free
To prepare the egg free icing, mix together the icing sugar and milk.
Add milk a few drops at a time to ensure that the icing does not turn runny. (I used approx. 1.5 tsp of milk)
The consistency must be very thick and not free flowing. Fill the icing in a piping bag and decorate the cookies.

Healthy gingerbread cookies egg free
Let the icing set for a minimum of 1 hour before storing the cookies in an airtight box.
They stay fresh in an airtight box for 5-6 days.
Healthy gingerbread cookies egg free

Healthy Gingerbread Cookies | Eggfree

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 12-13 cookies

Christmas means plump, cute and delicious Gingerbread Cookies. These are made healthier with whole wheat flour which means more cookies!!!

Ingredients

    For Cookies-
  • 3/4 cup whole wheat flour
  • 50 gms soft unsalted butter
  • 2 tbsp. golden syrup
  • 1/4 cup soft brown sugar
  • 1 tbsp. powdered jaggery
  • 1/4 tsp. ginger powder
  • 1/4 cinnamon powder
  • 1/2 tsp. baking powder
  • a pinch of baking soda
  • For Egg Free Icing-
  • 1/2 cup icing sugar
  • milk as needed
  • sprinkles as needed for decoration

Instructions

    For the Cookies-
  1. Bring all the ingredients at room temperature.
  2. The butter must be soft, not melted.
  3. Take butter in a bowl, add powdered jaggery and brown sugar.
  4. Cream them but do not over do the creaming, the butter does not have to be light and fluffy. It just needs to be well incorporated with the jaggery and the brown sugar. If it's over creamed then the cookies could spread as they bake.
  5. Next, add the golden syrup into the butter and sugar mixture.
  6. Mix them well but do not over beat them.
  7. Add sifted whole wheat flour, baking powder, baking soda, ginger powder and cinnamon powder to the butter.
  8. Mix these well but do not beat them. Just use a rubber spatula to mix these together.
  9. Once everything comes together, shape the dough into a ball and wrap it in some cling wrap.
  10. Refrigerate the dough for 1-2 hours.
  11. Next, sprinkle some whole wheat flour on the kitchen platform or on a rolling mat, roll the dough to a thickness of 3-4 mm. Use cookie cutters and cut out the cookies and place them on a parchment lined baking sheet.
  12. Refrigerate the cut out cookies for at least 30 minutes further so that they retain their shape as they bake.
  13. Preheat the oven @180'c for 10 minutes. Bake the cookies for 12-15 minutes or until the edges turn slightly brown.
  14. Remove the cookies from the oven and let them sit on the baking sheet for a few minutes as they crisp up.
  15. Transfer them onto a cooling rack to cool them completely.
  16. For the Egg Free Icing-
  17. Mix together the icing sugar and milk.
  18. Add milk a few drops at a time to ensure that the icing does not turn runny. (I used approx. 1.5 tsp of milk)
  19. The consistency must be very thick and not free flowing. Fill the icing in a piping bag and decorate the cookies.
  20. Let the icing set for a minimum of 1 hour before storing the cookies in an airtight box.
  21. They stay fresh in an airtight box for 5-6 days.

Notes

Use honey or molasses, if golden syrup is unavailable. But do not use blackstrap molasses as that will make the cookies slightly bitter. I have used golden syrup which is very thick, so using honey could change the texture of the dough a bit.

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Healthy gingerbread cookies egg free

Cute as a button, aren’t they?!!
Love,
Shreya 🙂

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Healthy gingerbread cookies egg free

 

No-Churn 3 Ingredient Eggfree Vanilla Ice Cream | Gluten-Free Recipe for Vanilla Ice Cream

No-Churn 3 Ingredient Egg free Vanilla Ice Cream 🙂

My first few memories of enjoying ice-creams are very fresh in my mind. Small, perfect white scoopfuls in a plastic cup with a handy wooden spoon. The flavour was Vanilla, always Vanilla. Nothing exotic or fancy…just some good old sweet, delicious and classic Vanilla 😍 And ever since then, Vanilla happens to be my go-to flavour for desserts, specially ice-creams!

Most people will agree with me when I say it’s amlost everyone’s  favorite flavor of ice-cream. A no-fringe, straightforward Vanilla ice-cream is such a comfort food at times. The summers, for one, call for constant relief and I find some in my homemade No-Churn, 3 Ingredient Eggfree Vanilla Ice-Cream 🍦🍦

There was a time when just three or four flavors ruled the roost…back when we were kids Tutti Frutti ice cream was what most of us kids got and the elders picked butterscotch ice cream or some such basic flavor. But going out for ice cream these days is such a task …I look at the array of new flavors we can try and I am overwhelmed at the choices thrown at me….I almost get confused and pick something I can identify with and make my peace with it😄😄😂….hubby, on the other hand is the adventurous type and keeps trying new flavors…at times, even he’s in for a rude shock and looks at me sheepishly!

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Look at the creamy, luscious texture of the ice cream. Each spoonful is melt in the mouth good and has no ice crystals either. Making egg-free ice creams is indeed a treat and so so fun. I have added neither CMC nor GMS to this recipe and it just doesn’t need any! Just some basic pantry ingredients and a bit of prepping is all you need. But ensure that you use good quality Vanilla extract or essence. It’s the Vanilla that will give you the flavor and the beautiful aroma 😊

3 Ingredient no Churn Vanilla ice cream How to make vanilla ice cream at home Easy recipe for vanilla ice cream Eggless vanilla ice cream recipe Polkapuffs recipes Shreya tiwari photography

I rarely add chocolate syrup or any toppings to my Vanilla ice cream but these cute little sugar sprinkles looked too adorable to miss during my recent visit to my favourite baking needs store and I picked it…and these do add a touch of colour to the pristine white ice cream 😍 the prettiest pastel shades ever ☺️

Anyways…so I will share this recipe now, its quick but needs a few things to be done before you start with actual preparation. Let’s get on with it…

To begin with, keep the whipping cream (I chilled the whipping cream overnight), the manual whisk or the electric whisk attachments and the large stainless steel bowl in the refrigerator for a minimum of 1 hour to chill.

Next, place some ice cubes on a large tray/ platter (make an ice bed), place the chilled bowl on top of the ice cubes. Pour the chilled whipping cream in to the bowl and using the manual whisk or the electric whisk, whip the cream until it has firm peaks. Took me about 5-7 mins using an electric whisk on setting 3 but keeping the ice cubes beneath the mixing bowl helps a lot in achieving the firm peaks in this heat.

Once, the whipped cream holds the peaks well, add the vanilla extract and the condensed milk. Now, DO NOT whip anymore. Use a silicon or a rubber spatula and gently fold everything together in the bowl. Make sure the bowl is kept on an ice bed all through the process.

Pour the ready mixture into the tin or into the freezer safe container, cover the container/ tin with some cling wrap and set it for 2-3 hours in the freezer.

After 2-3 hours, remove the container from the freezer and pour the mixture into another bowl and give good mix to the half set ice cream using a manual whisk (do not use the electric whisk for this step). Pour the contents back into the tin/ container, cover it with a cling wrap again and let the ice cream set for about 7-8 hours in the freezer.

That’s it, your smooth, creamy and delicious 3 Ingredient, No-Churn, Eggfree Vanilla Ice Cream is ready 😊

To serve, let the tin/ container sit on the kitchen platform for 5 mins before scooping out the ice cream.

3 Ingredient no Churn Vanilla ice cream How to make vanilla ice cream at home Easy recipe for vanilla ice cream Eggless vanilla ice cream recipe Polkapuffs recipes Shreya tiwari photography

No-Churn 3 Ingredient Eggfree Vanilla Ice Cream | Gluten-Free Recipe for Vanilla Ice Cream

Prep Time: 8 hours, 15 minutes

Total Time: 8 hours, 15 minutes

Yield: serves 4-5 (makes about 7-8 small scoops)

The summers call for constant relief and I find some in my homemade No-Churn, 3 Ingredient Egg-free Vanilla Ice-Cream!!

Ingredients

  • 400 ml sweetened condensed milk
  • 1+3/4 cup full fat whipping cream (heavy cream/ double cream)
  • 1+1/2 tsp vanilla extract

Instructions

  1. To begin with, keep the whipping cream (I chilled the whipping cream overnight), the manual whisk or the electric whisk attachments and the large stainless steel bowl in the refrigerator for a minimum of 1 hour to chill.
  2. Next, place some ice cubes on a large tray/ platter (make an ice bed), place the chilled bowl on top of the ice cubes.
  3. Pour the chilled whipping cream in to the bowl and using the manual whisk or the electric whisk, whip the cream until it has firm peaks.
  4. Took me about 5-7 mins using an electric whisk on setting 3 but keeping the ice cubes beneath the mixing bowl helps a lot in achieving the firm peaks in this heat.
  5. Once, the whipped cream holds the peaks well, add the vanilla extract and the condensed milk. Now, DO NOT whip anymore.
  6. Use a silicon or a rubber spatula and gently fold everything together in the bowl.
  7. Make sure the bowl is kept on an ice bed all through the process.
  8. Pour the ready mixture into the tin or into the freezer safe container, cover the container/ tin with some cling wrap and set it for 2-3 hours in the freezer.
  9. After 2-3 hours, remove the container from the freezer and pour the mixture into another bowl and give good mix to the half set ice cream using a manual whisk (do not use the electric whisk for this step). Pour the contents back into the tin/ container, cover it with a cling wrap again and let the ice cream set for about 7-8 hours in the freezer.
  10. That's it, your smooth, creamy and delicious 3 Ingredient, No-Churn, Egg-free Vanilla Ice Cream is ready
  11. To serve, let the tin/ container sit on the kitchen platform for 5 mins before scooping out the ice cream.

Notes

You can add some nuts and chocolate sauce while serving the ice cream. Set the ice cream in Popsicle moulds and make delicious Vanilla Pops.

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I think…after all my love for Popsicles, I can definitely say that Vanilla ice cream is my favourite 😋

Love,

Shreya💝

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No-Churn 3 Ingredient Egg-free Vanilla Ice-Cream

Schezwan Noodles | Indo Chinese Street Food

Schezwan Noodles?? Makes you drool, right?!! We Indians love our ‘desi’ Indo-Chinese….we may pretend to apprecite the gourmet, Asian-style spreads at the most sought after restaurants…but you’ll find us literally stuffing our faces with these street style noodles…or fried rice and some cornflour laden, soy sauce soaked manchurian gravies more often than not😍😍😍😂 and I am no different, I am in love with our ‘desi’ Chinese which is absolutely no where close to the authentic cuisine but what the heck?! It’s just too yummy to part with….and it’s one of my favourite things in the whole wide world 🤗 There! I said it!

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So, having said that…what would you expect from me if I have a few packets of Hakka noodles sitting in my pantry and one hungry husband on a weekend ….with no plans to step out because the man ain’t in the mood to drive 😩 I make some street vendor style Schezwan Noodles…spicy….loaded with veggies…full of flavours and absolutely lip-smacking good😍😍😍 besides, it gets done in about 30 minutes…what’s not to love👌🏼

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Actually, it’s better than your favourite take-out as this is healthier because of the veggies and I’ve added very little oil. Spicese, yes…added a whole lot of spices while making it as we prefer it to be hot! 😁 So, if you’ve been a person who starts sneezing and coughing at the first bite of anything spicy…tone this recipe down a couple of notches and you’ll survive 😉 I have used my homemade Schezwan sauce here and I did serve this with some quick Schezwan paneer….basically, everything was Schezwan 😑🤔 how’d that happen?!

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Enough said! Start cooking…pronto!

Schezwan Noodles | Indo Chinese Street Food

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Spicy, delicious and easy to make vegetarian take-out in just 30 minutes!!

Ingredients

  • 2 packets of Hakka Noodles (boiled as per the instructions on the package)
  • 1+1/2 cups julienned carrots
  • 1 cup julienned cabbage
  • 1 cup julienned capsicum
  • 1 cup finely sliced red onion
  • 1/2 cup finely chopped spring onion whites
  • 1/2 cup finely chopped spring onion greens
  • salt to taste
  • 1/4 cup Schezwan sauce
  • 3 tbsp oil
  • 1 tsp noodle Masala (Indian grocery stores carry it, else skip it and add black pepper powder)
  • 3 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 2 tbsp soy sauce
  • 1 tbsp red chilli sauce
  • 1 tsp vinegar
  • 3 nos. whole red chillies
  • 1 tbsp tomato ketchup (optional)

Instructions

  1. In the wok, heat oil until nice and hot.
  2. Then add the ginger, garlic, whole red chilies and spring onion whites.
  3. Sauté these on high flame until the garlic turns golden.
  4. Then add all the veggies along with salt and noodle Masala (black pepper).
  5. Keep mixing well and sautéing on high flame for the next 2-3 minutes.
  6. Next, add the sauces - Schezwan, soy, chilly.
  7. Add vinegar and ketchup too.
  8. Sauté for another 2 minutes.
  9. Now tip in the boiled noodles (ensure that the noodles are al-dentè).
  10. Use tongs to mix the veggies with the noodles and be gentle.
  11. You don't want to break any of those gorgeous noodles.
  12. Once everything is looking good, add the spring onion greens and give them a last mix.
  13. That's it, serve them piping hot!

Notes

You can add any veggies if your choice. Add proteins of your choice...like shredded chicken or some sautéed prawns if you like seafood.

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Doesn’t that make you drool?! 😃 …you should make some👆🏼 I usually pair this with some sautéed veggies and obviously, a glass of chilled Coke!! Heheh!!

Love,

Shreya💖

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Vegetable Lo-Mein spicy and Vegan Meals under 30 mins Asian noodle recipe Polkapuffs

Eggless No Cook No Churn Tutti Frutti Ice Cream

Hey all….yes..I have been a bit out of it lately…blame the summers..! Yes, please do blame the summers…so that you have an excellent excuse to make yourself some creamy….dreamy ice cream 😍

My No Churn, No Cook and egg free Tutti Frutti Ice Cream 🤗🤗 should cool you down I guess….it certainly did cool us down…scoop after scoop were polished off this last weekend and I have been ordered by my man to make some more ice cream ASAP! I will indulge him😘 I always do…..

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I prefer ice creams rarely…more of a Popsicle girl..(see my Fruity Volcano Popsicle here …you’ll love it!). But when I do make an ice cream…I make a mean one! It’s always on point! 👌🏼😉 I love ice creams that need no churning machines and fancy equipment….and definitely no fancy ingredients! They need to be simple, easy to put together and they must taste better than the ones at your favourite ice cream place..!

This Tutti Frutti ice cream checks all the right boxes and is big on flavour!! 💃🏻It’s slightly citrusy…..that’s my version. You can go with the classic vanilla flavour or even almond extract would go beautifully. There are infinite options…if you like, add some cardamom flavour or even a bit of saffron (Kesar).

Tutti Frutti ice cream recipe Eggless no cook no Churn Tutti Frutti ice cream Polkapuffs Shreya tiwari photography

Coming to how to get that beautiful texture which is so creamy and yet has a firmness…. we come across many recipes which are no-cook, no-egg and no-churn but many of these recipes are complicated or call for some preservatives too. I won’t advocate such recipes…I like the idea of making ice cream only because it can be done without any CMC or GMS powders. These are obviously exceptional ingredients to ensure a good textured ice cream, but the challenge lies in making home made ice cream without any of these.

I have used very basic ingredients which are easily available and since it doesn’t need any machine to churn the mixture, a simple wired whisk or an electric whisk can do the magic!

Lets make some ice cream…

Place the the wired whisk or the whisk attachment of the electric whisk along with the stainless steel mixing bowl in the refrigerator for about 30 minutes an hour for them to chill.

In the chilled bowl, take the chilled whipping cream, whisk it for 4-5 minutes using the electric whisk until the cream has soft peaks. It will take about 10-12 minutes manually.

Next add the milk powder and whisk again until it is fully incorporated. Now, pour the condensed milk into the whipped cream and using a rubber spatula, gently fold the condensed milk into the whipped cream. Add the lemon zest next. If you are using the colour, add that colour and the tutti frutti bits. Mix everything gently so the the air incorporated into the cream doesn’t escape.

Pour the the mixture into the tin and cover the tin with some aluminium foil. Set it in the freezer for about 2 hours, it will be partially set by then. Remove from the freezer after 2 hours, remove the partially set ice cream in another chilled stainless steel bowl and whisk it again for 2-3 minutes. Pour the mixture back into the tin and cover it again with the foil. Freeze the mixture for 6-7 hours.

To serve, keep the ice cream in room temperature for 10 minutes before scooping it into bowls and devouring it😉

Tip: I have used the lemon zest to cut the sweetness, the ice cream does taste very mildly citrusy. You can omit the colour or choose any other colour.

Eggless No Cook No Churn Tutti Frutti Ice Cream

Prep Time: 9 hours, 10 minutes

Total Time: 9 hours, 10 minutes

Yield: serves 4 (about 8-9 medium sized scoops)

Simple ingredients, easy recipe and big on flavors! If you like the classic Tutti Frutti Ice cream, you must try this recipe!

Ingredients

  • 400 ml condensed milk (I used Amul Mithai Mate tin)
  • 1+1/2 cup chilled heavy whipping cream (Amul red tetra packet)
  • 1/4 cup dairy whitener (milk powder)
  • 1/2 cup mixed Tutti Frutti bits
  • 4-5 drops orange gel color (or even liquid)
  • 1/4 tsp fresh lemon zest

Instructions

  1. Place the wired whisk or the whisk attachment of the electric whisk along with the stainless steel mixing bowl in the refrigerator for about 30 minutes an hour for them to chill.
  2. In the chilled bowl, take the chilled whipping cream, whisk it for 4-5 minutes using the electric whisk until the cream has soft peaks.
  3. It will take about 10-12 minutes manually.
  4. Next add the milk powder and whisk again until it is fully incorporated.
  5. Now, pour the condensed milk into the whipped cream and using a rubber spatula, gently fold the condensed milk into the whipped cream.
  6. Add the lemon zest next.
  7. If you are using the color, add that color and the tutti frutti bits.
  8. Mix everything gently so the air incorporated into the cream doesn't escape.
  9. Pour the mixture into the tin and cover the tin with some aluminum foil.
  10. Set it in the freezer for about 2 hours, it will be partially set by then.
  11. Remove from the freezer after 2 hours, remove the partially set ice cream in another chilled stainless steel bowl and whisk it again for 2-3 minutes.
  12. Pour the mixture back into the tin and cover it again with the foil.
  13. Freeze the mixture for 6-7 hours.
  14. To serve, keep the ice cream in room temperature for 10 minutes before scooping it into bowls and devouring it.

Notes

I have used the lemon zest to cut the sweetness, the ice cream does taste very mildly citrusy. You can omit the color or choose any other color.

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Hope you try it out soon…you’ll be revisiting this recipe often which is adapted from my Mango Tutti Frutti ice cream which I had shared last year. You must also try my Classic Vanilla Ice Cream recipe, it calls for just 3 ingredients!

Love,

Shreya❤️

Tutti Frutti ice cream recipe

 

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