Tag: kid friendly recipes

Lemon Iced Tea | How to make Lemon Iced Tea

Lemon Iced Tea | How to make Lemon Iced Tea

Lemon Iced Tea | How to make Lemon Iced Tea is so delicious and the perfect refresher during the scorching summer days! The tangy flavor with the sweetness is absolutely addictive. It is one of the best thirst quenchers for me personally. So easy to make and loved by everyone!!

Lemon Iced Tea | How to make Lemon Iced Tea

Lemon Iced Tea | How to make Lemon Iced Tea can be made very few easy steps and everyday ingredients. Iced tea can be flavored in many ways with various fruits. You can try my Strawberry Iced Tea, it is super loved by kids and adults alike. Trust me, having a bottle full of this delicious concoction is just what one would need on those hot and humid days. Once the summers get going, these homemade drinks are truly my saviors. I am not a fan fizzy sodas that are loaded with sugar and caffeine. My hubby too prefers fruity, naturally sweetened coolers. Have you checked out my Rose and Pineapple Cooler. It is such an exotic drink!! It looks pretty and tastes even better :

 

Lemon Iced Tea | How to make Lemon Iced Tea

Lemon Iced Tea | How to make Lemon Iced Tea is preservative free as it’s homemade. I am beginning to appreciate brewing my own iced tea in the past couple of years as I’m in control of the quality of ingredients. The home brewed teas are free of added artificial colors and flavoring agents.

A few things to keep in mind while making the best iced tea are..
Steeping – Let the tea bags steep well. Not too long else the color of the tea will turn way too dark. Even the flavor can deepen beyond necessary.

Flavor – I have used basic tea bags. No particular flavor. But feel free to use flavored tea bags like peach, orange, berry, etc.. Everything tastes really nice.

Sweetener – Use stevia, sugar or any sweetener as per your preference.

Lemon Iced Tea | How to make Lemon Iced Tea

Lemon Iced Tea | How to make Lemon Iced Tea concoction can be stored in the refrigerator for 4-5 days as well. I am so in love with iced teas that come summers, I always a jar full of the concoction ready to enjoy 🙂 I find these way better than the ready made ice tea mixes which are heavy on the sweetness and mild on the actual flavor. So, if you love iced teas as much as I do, you’ll love how delicious these home made iced teas are! Not to forget extremely economical too 😉

Lemon Iced Tea | How to make Lemon Iced Tea

Let’s make a batch of refreshing Lemon Iced Tea 🙂 

Bring 4 cups of water to a rolling boil. Turn off the heat.

Add sugar to the hot water an stir well until completely dissolved.

To this add the tea bags and let them steep for 15 minutes. The longer the tea bags steep, the stronger the taste and color will be.

Next, remove the tea bags.

Add lemon juice and the remaining water. Give them a mix.

Pour the ready blend in clean jug/ decanter and refrigerate for 3-4 hours.

To serve, fill a tall glass with some ice cubes, a couple of mint leaves and few slices of lemon, pour the chilled iced tea over these and enjoy.

Lemon Iced Tea | How to make Lemon Iced Tea

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Lemon Iced Tea | How to make Lemon Iced Tea

Refreshing Southern Sweet Tea or Iced Tea is the best summer drink one could have and this recipe Makes the Best Lemon Iced Tea!!

Course Drinks
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 4 cups water to be boiled
  • 4 cups water to be added later
  • 8 nos. tea bags
  • 3 nos. lemon to be juiced
  • 1/2 cup powdered sugar adjust as per taste, you can use any sweetener as per your choice
  • ice cubes, sprigs of mint and slices of lemon as needed to serve

Instructions

  1. Bring 4 cups of water to a rolling boil. Turn off the heat.

  2. Add the sugar to the hot water an stir well until completely dissolved. 

  3. To this add the tea bags and let them steep for 15 minutes. The longer the tea bags steep, the stronger the taste and color will be. 

  4. Next, remove the tea bags. 

  5.  Add lemon juice and the remaining water. Give them a mix. 

  6. Pour the ready blend in clean jug/ decanter and refrigerate for 3-4 hours. 

  7. To serve, fill a tall glass with some ice cubes, a couple of mint leaves and few slices of lemon, pour the chilled iced tea over these and enjoy.

Love,
Shreya

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Lemon Iced Tea | How to make Lemon Iced Tea

Cheese Corn Toast | Easy Corn Toast Recipe

Cheese Corn Toast | Easy Corn Toast Recipe is a delicious snack made with sweet corn and yummy Béchamel sauce and some mild spices and is spread on some toast. Crisp toast and soft topping of the sweet corn comes together so well and the flavors are spot on!! Do try these and you’ll love them. 

Cheese Corn Toast | Easy Corn Toast Recipe

 

Cheese Corn Toast | Easy Corn Toast Recipe is loaded with gooey cheesy sauce and bursts with the sweetness of corn and a wee bit of spice from the bits of green bell pepper! It is one my go-to recipes for weekend brunches or evening snacks for the hubby and me! I am personally a big fan of white sauce a.k.a Béchamel sauce. I love it over a red sauce or any other sauce. So I basically love having it over toasts or in my veggies or for my lasagna too! Needless to say I love my pastas with white sauce too. Have you tried my Penne in Basil and Lemon Sauce  ?! It is super loved by my readers and many have tried it and loved it! Though you must try my Bread pizza recipe if you love a good and quick pizza.

Cheese Corn Toast | Easy Corn Toast Recipe

Cheese Corn Toast | Easy Corn Toast Recipe is really easy to put together too, ideal for kids snacks or for party appetizers, even for brunch. I would suggest that you have this fresh out the oven. It makes for a great combo along with some fresh ice tea or some juices/ coffee or shakes.

Cheese Corn Toast | Easy Corn Toast Recipe

Cheese Corn Toast | Easy Corn Toast Recipe can be paired be with dip like ketchup or Schezwan sauce or even a 2 ingredient Jalapeno dip. These dips are yummy and easy to make at home, they go well with a variety of snacks. I keep such homemade dips ready in my refrigerator to serves with snacks or use as spreads too. 

Keeping in mind that summers vacations are soon going to start, I’m sharing some more links here to try for your kids.
Chilli Cheese Grilled Sandwich 
Bombay Aloo Sandwich
Rainbow Mayo Sandwich

Also try some easy Paneer popcorn, they are crunchy and just like the ones you find at cafes. Kids usually love brownies, they are fun to make and make for great dessert ideas.

Coming back to the Cheese Corn Toast | Easy Corn Toast Recipe,  you can add any more veggies too along with corn and bell peppers. It’s a great way to ensure kids have veggies in a delicious way. I won’t suggest this recipe for lunch box because it tastes best when served warm.

Let us start with the recipe now.

Preheat the oven @ 200’c. Toast bread slices for 4-5 minutes @180’c. Set them aside.

Cheese Corn Toast | Easy Corn Toast Recipe

For the topping –

Heat butter in a pan, once it melts, add flour and sauté the flour and butter together for 2-3 minutes.

Cheese Corn Toast | Easy Corn Toast Recipe

Add the milk in batches and keep stirring to avoid lumps.

Add the salt and pepper.

Cheese Corn Toast | Easy Corn Toast Recipe

Next, add the oregano spice mix and red Chilli flakes next. Mix well.

Add grated cheese.

Cheese Corn Toast | Easy Corn Toast Recipe

Add chopped green bell pepper, sweet corn and onions next.

Cheese Corn Toast | Easy Corn Toast Recipe

Mix them well and cook for about 2 minutes. Turn off the flame.

The topping is ready.

To assemble –

Again preheat the oven @200’c.

Place the toasts on the baking tray, spread the ready filling on the toasted bread slices.

Sprinkle some red chili flakes and oregano on them.

Cheese Corn Toast | Easy Corn Toast Recipe

Bake the topped toasts for about 6-7 minutes @180’c.

corn cheese toasts

Once the toasts are ready, serve them piping hot with dips of your choice.

Cheese Corn Toast | Easy Corn Toast Recipe

Cheese Corn Toast | Easy Corn Toast Recipe
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Cheese Corn Toast | Easy Corn Toast Recipe

Scrumptious and so cheesy, these Cheese Corn Toasts are absolutely addictive! Made with delicious sauce and veggies, these make for an amazing brunch or evening snacks! 

Course Appetizer, Breakfast, Brunch, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 6-8 slices bread i used sourdough, you can use any bread
  • 2 tbsp butter
  • 1.5 tbsp all purpose flour
  • 2 cups milk
  • salt and pepper to taste
  • 1/4 cup steamed sweet corn
  • 1/4 cup red onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/2 tsp red chili flakes plus extra for topping
  • 1 tsp dried oregano plus extra for topping
  • 1/4 cup grated cheese I used processed cheese

Instructions

  1. Preheat the oven @ 200'c. Toast bread slices for 4-5 minutes @180'c. Set them aside.

For the topping

  1. Heat butter in a pan, once it melts, add flour and sauté the flour and butter together for 2-3 minutes.

  2. Add the milk in batches and keep stirring to avoid lumps.

  3. Add the salt and pepper.

  4. Next, add the oregano spice mix and red Chilli flakes next. Mix well.

  5. Add grated cheese.

  6. Add chopped green bell pepper, sweet corn and onions next.

  7. Mix them well and cook for about 2 minutes. Turn off the flame. The topping is ready.

To assemble

  1. Again preheat the oven @200'c.

  2. Place the toasts on the baking tray, spread the ready filling on the toasted bread slices.

  3. Sprinkle some red chili flakes and oregano on them.

  4. Bake the topped toasts for about 6-7 minutes @180'c.

  5. Once the toasts are ready, serve them piping hot with dips of your choice.

Love,
Shreya

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Cheese Corn Toast | Easy Corn Toast Recipe

Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls | Vegan & GF are a one pot dinner with deliciously seasoned veggies and beans along with herb loaded tangy rice, crunchy lettuce and salsas and a deliciously creamy guac to complete the bowl. The various textures give these bowls a distinct flavor! Basically, if you love tex-mex, then these bowls are your besties! 

Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls | Vegan & GF can be customized to our preferences. Since we love tex-mex, these bowls are a common feature on our menu for busy weeknights or lazy weekends. They don’t take much effort to put together and that is really what makes them so much fun. I usually do an all vegetarian or vegan version with lots of lettuce for the last crunchy bit of topping. They add a lot roughage as well as flavor. My hubby has no complains as far as it’s spicy and tangy!

Chipotle Copycat Burrito Bowls | Vegan & GF

Let’s decode what went into these bowls:

The Rice – this is the key, make it or break it sorts for us. I make a Signature Chipotle Cilantro Lime Rice which is absolutely flavorful. You can go with kind of Mexican rice you like. This is the base of the bowl so choose the flavor wisely.

The Sides – we love our Pico de Gallo, so that is a must! Along with some sweet corn salsa which is so delicious and refreshing! Actually this is just the basic that I usually do. The staple Chipotle style Fajita Veggies is a must have too! There days when I go all out with the sides but I’ll save that for another time. Keeping it real simple for this version.

The Crunch – you can do a lot of improvisation here, from crispy salads or lettuce leaves to crushed nachos or baked tortilla chips. We stick to gluten free options as far as possible.

The Toppings – jalapeno, grilled tomatoes, fresh cilantro, pickles, guacamole, lemon wedges, anything you fancy! We are extremely partial towards a good, creamy guac so that is our go to topping usually! We skip sour cream when going for a vegan version because I’m simply unable to find a good version around here. And we do not add cheese either if making vegan version.

Chipotle Copycat Burrito Bowls | Vegan & GF have a good number of components, so start the prep accordingly. Once everything is ready, they come together in a bowl in minutes.

Let us make the easiest Vegan & GF Chipotle Copycat Burrito Bowl ever!

For the Cilantro Lime Rice –

Wash and soak any long grained variety of rice for 10 minutes. (I use Basmati rice).

Cook the rice with bay leaf and salt. Drain the rice and set aside until slightly cooled.

Add olive oil, minced garlic and chopped cilantro. Add the lime juice too and mix well. The rice is done. Set it aside.

Chipotle Copycat Burrito Bowls | Vegan & GF

For the Fajita Veggies –

Heat olive oil in a pan, add sliced green bell peppers and onions. Sauté for few minutes.

Add fajita seasoning and salt to taste. Again sauté for a few minutes until the peppers and the onions char a bit.

Turn off the heat, set these aside too.

Chipotle Copycat Burrito Bowls | Vegan & GF

For the Beans- 

I have used fresh red kidney beans here. You can use canned black beans or even pinto beans.

Heat oil in a pan, add the drained beans. Season with salt, smoked paprika and some cumin powder. Mix well. That’s done, set it aside.

For the Guacamole –

Mash the avocado until smooth and creamy, add all the mentioned ingredients and mix well. Set it aside.

For the Pico de Gallo – 

Chop the tomatoes, jalapeno (if you don’t find fresh jalapenos, use regular green chilies), red onion and cilantro really fine.

Chop the pickled jalapenos as well.

Mix all these together. Season with salt, pepper and lime juice. Mix well!

For the Sweet Corn Salsa- 

Take corn, chopped jalapenos, red onion and cilantro in a bowl, season with salt, sugar and lime juice. Mix well. Set it aside.

To Assemble the Rice Bowl –

In a plate bowl, add the prepped rice, some beans, Pico de Gallo, guac, sweet corn salsa, fajita veggies and lastly some freshly torn lettuce. A squirt of lime juice and it’s ready, serve immediately and enjoy!

Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls | Vegan & GF
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Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls have layers of Cilantro Lime rice, crunchy salsas, creamy guacamole, spicy veggies and some beans!! A final squirt of lemon juice just adds to the freshness of it all! The perfect hearty and healthy GF and Vegan rice bowl. 

Course Lunch Box, Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

For the Rice

  • 3/4 cup rice plus water to cook the rice
  • 1 bay leaf
  • salt to taste
  • 2 cloves garlic minced
  • fresh cilantro, as needed chopped
  • juice of 1 lime

For the Pico de Gallo

  • 2 nos. large, juicy tomatoes chopped
  • 1 nos. large, red onion chopped
  • 1/2 nos. fresh jalapeno chopped
  • 1 tbsp pickled jalapeno chopped
  • salt and cracked black pepper to taste
  • fresh cilantro, as needed chopped
  • juice of a large lemon

For Guacamole

  • 1 nos. large, ripe avocado
  • juice of 1 lime
  • 1/4 cup red onions, chopped
  • salt to taste
  • 1 tbsp jalapeno, chopped
  • fresh cilantro, finely chopped

For Beans

  • 1 cup red kidney beans, boiled or canned black beans/ pinto beans
  • 1/2 tsp olive oil
  • salt to taste
  • 1/2 tsp smoked paprika or red chilly powder
  • 1/2 tsp cumin powder

For the Fajita Veggies

  • 1/2 tsp olive oil
  • 1 nos. green bell pepper, sliced
  • 1 nos. red onion, sliced
  • salt to taste
  • 3/4 tsp fajita spice or a blend of cumin, paprika, black pepper powders

For Sweet Corn Salsa

  • 1 cup american sweet corn, blanched
  • juice of half a lime
  • salt to taste
  • two pinches of sugar
  • 1/8 cup red onion, finely chopped
  • 1 tbsp jalapeno, chopped
  • fresh cilantro, finely chopped

To Assemble the Rice Bowl

  • prepped rice
  • prepped Pico de gallo
  • guacamole as needed
  • fresh lettuce, as needed chopped
  • lemon wedges, as needed
  • sweet corn salsa
  • fajita veggies
  • beans

Instructions

For the Cilantro Lime Rice

  1. Wash and soak any long grained variety of rice for 10 minutes. (I use Basmati rice).

  2. Cook the rice with bay leaf and salt. Drain the rice and set aside until slightly cooled.

  3. Add olive oil, minced garlic and chopped cilantro. Add the lime juice too and mix well. The rice is done. Set it aside.

For the Pico de Gallo

  1. Chop the tomatoes, jalapeno (if you don't find fresh jalapenos, use regular green chilies)**, red onion and cilantro real fine.

  2. Chop the pickled jalapenos as well.

  3. Mix all these together. Season with salt, pepper and lemon juice. Mix well! It is ready. 

For the Fajita Veggies -

  1. Heat olive oil in a pan, add sliced green bell peppers and onions. Sauté for few minutes.

  2. Add fajita seasoning and salt to taste. Again sauté for a few minutes until the peppers and the onions char a bit.

  3. Turn off the heat, set these aside too.

For the Beans-

  1. I have used fresh red kidney beans here. You can use canned black beans or even pinto beans.

  2. Heat oil in a pan, add the drained beans. Season with salt, smoked paprika and some cumin powder.

  3. Mix well. That's done, set it aside.

For the Guacamole -

  1. Mash the avocado until smooth and creamy, add all the mentioned ingredients and mix well. Set it aside.

For the Sweet Corn Salsa-

  1. Take corn, chopped jalapenos, red onion and cilantro in a bowl, season with salt, sugar and lime juice. Mix well. Set it aside.

To Assemble the Rice Bowl

  1. In a plate bowl, add the prepped rice, some beans, Pico de Gallo, guac, sweet corn salsa, fajita veggies and lastly some freshly torn lettuce. A squirt of lime juice and it's ready, serve immediately and enjoy!

Recipe Notes

Add sour cream and Mexican grated cheese blend if you prefer non vegan options.

Also you can add vegan variants of the same if you prefer. 

Love,
Shreya.

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Chipotle Copycat Burrito Bowls | Vegan & GF

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

I can live on sandwiches and Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich is one of my go to variants! This sandwich is filled with crunchy vegetables, creamy mayonnaise and a ton of flavor and  texture! You will love how easy it is as it comes together in minutes!!

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich is super easy to make too! It comes together in minutes. It just needs a bit of fine chopping! And I personally love chopping, no electric choppers or food processors for me! I love chopping veggies myself as I can control how small or how large I need the “fine chop”  to be! So it took me about 10 minutes to get the veggies ready. The sandwiches take about another 15 minutes from there!

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich can be made with variations to suit your taste buds. You can add boiled eggs or boiled and shredded chicken instead of the veggies. However, the veggie version is our favorite and we never make any changes to them. It is a great way to get on with a good dose of fresh veggies in your meals along with great taste! 🙂 Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

These are my favorite veggies when I am making a Sandwich or rolls. you can play around with any veggies of your choice. These sandwiches are so delicious, you don’t need any dipping sauce or ketchup, etc. However you can pair these with any dip/sauce as per your choice.

If you love your sandwiches, then try these too
Bombay Aloo Masala Sandwiches (curried potato sandwiches)
Chilli Cheese Grilled Sandwich

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

I love serving my sandwiches with some classic salted crisps or chips and chilled drink to wash it all down. Let us make some sandwiches!

Begin with finely chopping all the vegetables and set them aside in a mixing bowl.

Add American corn, vegan mayonnaise, salt to taste, freshly cracked black pepper, garlic powder and finely chopped green chilies.
Mix well.

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Take a few slices of bread, apply margarine and some green chutney.
Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Spread the sandwich mixture on one slice. Cover it with the other slice.

Heat a griddle/ pan. Smear some margarine on both sides of the sandwich. Roast it well on both sides until the sandwich turns golden and crisp.
Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Take them off the heat, slice and serve!

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich
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Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Delicious and easy to make Veggie Loaded Mayo Sandwiches make for the perfect breakfast/ brunch or even a light meal! 

Course Breakfast, Brunch, Lunch Box
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 sandwiches
Author Shreya Ashish Tiwari

Ingredients

  • 4 tbsp vegan mayonnaise or regular
  • 3 tbsp of each, finely chopped coloured bell peppers, purple cabbage, carrots, cucumber
  • 3 tbsp boiled American corn
  • salt to taste
  • freshly cracked black pepper to taste
  • 1/2 tsp finely chopped green chilies
  • 1/2 tsp garlic powder
  • 1/4 cup green chutney recipe in blog archives
  • margarine as needed or use regular butter or oil

Instructions

  1. Begin with finely chopping all the vegetables and set them aside in a mixing bowl.

  2. Add American corn, mayonnaise, salt to taste, freshly cracked black pepper, garlic powder and finely chopped green chilies. 

  3. Mix well.

  4. Take a few slices of bread, apply margarine and some green chutney. 

  5. Spread the sandwich mixture on one slice. Cover it with the other slice.

  6. Heat a griddle/ pan. Smear some margarine on both sides of the sandwich. Roast it well on both sides until the sandwich turns golden and crisp.

  7. Take them off the heat, slice and serve! 

Love,
Shreya

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Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

 

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe is delicious, aromatic and absolutely irresistible! This dish is a staple from Punjab but loved by everyone. It has such a rustic appeal and the textures are definitely so earthy and wholesome. This is truly something which you have to try at least once in your life. 🙂

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe is a very common preparation in most homes but I wanted to share my version which I’ve learnt from my Mom. This is the most delicious version that I’ve ever eaten by far. This recipe is to be savored and revisited time and again! I’ve had guests who love it, my hubby’s colleagues rave about it and my own Mom’s given it a 10 on 10 score when I made it the last time she was visiting us!! It means I’ve nailed it!!

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe would be incomplete without the quintessential Makki ki roti a.k.a maize flour flat breads. It is gluten free, fibrous and has the most earthy aroma. The flavor is deliciously bland that it is what you need to mop up that creamy, aromatic saag!

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe seems a tad involved to begin with but the procedure is very straight forward. The dough for the roti is difficult to roll out as it is made with GF flour and I do not add whole wheat flour or all purpose flour to bind it. I use a small and easy trick my Mom suggested to make the rotis perfectly round every time. It does work like a charm each time 🙂

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Let us see the stepwise recipe here.

For the saag –
Clean, wash and pressure cook the spinach, Sarson ka saag (mustard greens) and the bathua (Chenopodium album) together for 2-3 whistles.
Let the pressure release on it’s own and the let the greens cool down completely.
Once they are cool enough, puree the greens along with the green chilies. Set this puree aside.
Heat mustard oil in a large wok. Let it smoke and then turn off the flame for a minute. Turn on the flame again and add asafoetida (hing). Let it crackle.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next, add the chopped onions and sauté it until it’s golden brown. Then add the ginger-garlic paste.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Let these cook together until the raw smell of ginger-garlic paste goes away. Then add the chopped tomatoes along with red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix and cook until the oil separates from them.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next, the garam masala powder goes in. Cook for about 5 minutes.


After that, add the ghee and the green puree that we had kept aside. Mix well and let it come to a gentle boil. Then cover the wok and let it cook on low flame for 10 minutes.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next add the butter and lemon juice. Turn off the flame. The saag is done.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

For the makke ki roti
In a large mixing bowl, add the flour and salt. Mix Well.

Add boiling hot water and cover the bowl with a lid for 10 minutes.

Then knead the dough adding more water if needed. Use some ghee or oil to smoothen the dough.

This is a gluten free dough so it will keep breaking. Keep the dough aside for 10 minutes before rolling the rotis.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Spread a large parchment paper/ butter paper. Keep a ball of the dough on this paper, cover with another sheet of parchment or butter paper. Roll gently with a rolling pin. Do not roll the roti too thin.

Keep a griddle/ tava ready on medium flame. Set the rolled roti on the hot griddle with the help of the parchment paper.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Let the roti cook well on one side, then flip gently and cook on the other side too.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Then place the cooked roti on direct flame and allow the roti to puff up. Remove from the flame and apple butter or ghee. Serve these rotis piping hot with Sarson ka saag.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
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Sarson Ka Saag aur Makke ki Roti

Rustic Mustard Greens are slow cooked until they turn creamy and aromatic, taste best when paired with gluten free Corn Meal flatbreads. Typically from Punjabi cuisine, this combination is a quintessential winter delight! 

Course Main Course
Cuisine Indian, Punjabi
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

Sarson ka Saag

  • 1.5 cups mustard greens, washed sarson ka saag
  • 1.5 cups spinach greens, washed palak ka saag
  • 1 cup Chenopodium album, washed bathua ka saag
  • salt to taste
  • 2 cups plain water to pressure cook
  • 4 tbsp mustard oil
  • a pinch of asafoetida hing
  • 1/2 cup onions, finely chopped
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3/4 tsp garam masala
  • 2 tbsp ghee clarified butter
  • 2 tbsp butter
  • juice of half a lemon

Makke Ki Roti

  • 3 cups makke ka atta corn meal
  • 2 cups boiling water
  • salt to taste
  • butter/ ghee as needed

Instructions

Sarson Ka Saag

  1. Clean, wash and pressure cook the spinach, Sarson ka saag (mustard greens) and the bathua (Chenopodium album) together for 2-3 whistles.

  2. Let the pressure release on it's own and the let the greens cool down completely.

  3. Once they are cool enough, puree the greens along with the green chilies. Set this puree aside.

  4. Heat mustard oil in a large wok. Let it smoke and then turn off the flame for a minute. Turn on the flame again and add asafoetida (hing). Let it crackle.

  5. Next, add the chopped onions and sauté it until it's golden brown. Then add the ginger-garlic paste.

  6. Let these cook together until the raw smell of ginger-garlic paste goes away. Then add the chopped tomatoes along with red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix and cook until the oil separates from them.

  7. Next, the garam masala powder goes in. Cook for about 5 minutes.

  8. After that, add the ghee and the green puree that we had kept aside. Mix well and let it come to a gentle boil. Then cover the wok and let it cook on low flame for 10 minutes.

  9. Next add the butter and lemon juice. Turn off the flame. The saag is done.

Makke Ki Roti

  1. In a large mixing bowl, add the flour and salt. Mix Well.

  2. Add boiling hot water and cover the bowl with a lid for 10 minutes.

  3. Then knead the dough adding more water if needed. Use some ghee or oil to smoothen the dough.

  4. This is a gluten free dough so it will keep breaking. Keep the dough aside for 10 minutes before rolling the rotis.

  5. Spread a large parchment paper/ butter paper. Keep a ball of the dough on this paper, cover with another sheet of parchment or butter paper. Roll gently with a rolling pin. Do not roll the roti too thin.

  6. Keep a griddle/ tava ready on medium flame. Set the rolled roti on the hot griddle with the help of the parchment paper.

  7. Let the roti cook well on one side, then flip gently and cook on the other side too.

  8. Then place the cooked roti on direct flame and allow the roti to puff up. Remove from the flame and apple butter or ghee. Serve these rotis piping hot with Sarson ka saag.

Love,
Shreya 🙂

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Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

 

Vegetable Poha Idli | Red Coconut Chutney

Vegetable Poha Idli | Red Coconut Chutney is a delicious and easy to make breakfast or lunch box combo. These Idlis are light, fluffy and instant, perfect for a filling and nutritious brunch too. The flavorsome red coconut chutney/ coconut dip goes so well with these Idlis and any variant of dosa or wada. 

I’ve used some freshly chopped veggies in the batter for the Vegetable Poha Idli as it makes it more filling and that’s a great way to sneak in veggies in our meals. You can add any veggies of your choice here. Or you can simply keep them plain, sans any veggies and they will still taste really good!

Vegetable Poha Idli | Red Coconut Chutney

As I was saying that these are deliciously fluffy and they melt in the mouth. I have enjoyed them with just some Udupi style tiffin sambhar too and they tasted heavenly!! You can see the texture here, it is soft and the Poha (flattened rice) gives these Idlis the most beautiful pearly white color. I will confess, I love pristine white Idlis. They always look more scrumptious to me than the paler ones. Besides, adding these veggies gives them a very pretty look too, specks of green and orange and some of the mustard seeds peeping from within each Idli makes them attractive for kids too! 🙂 I usually use recipes off YouTube for these idlis but this time around I have tried my friend Gloria’s recipe, who blogs at Pepper, Chilli and Vanilla and I can swear by her recipes! As expected these idlis turned out just as I wanted them, though her version doesn’t include veggies but it’s a killer recipe! 🙂

Vegetable Poha Idli | Red Coconut Chutney

Vegetable Poha Idli | Red Coconut Chutney tastes equally delicious with a podi  (lentil and spice powder) mixed with a bit of oil, it is quite spicy though, so I have enjoyed my Idlis with a generous serving of Red coconut chutney. It is mildly spicy but has the most amazing flavor.

Vegetable Poha Idli | Red Coconut Chutney

Vegetable Poha Idli is best enjoyed when it is fresh. We prefer to consume it within 3-4 hours. The batter is instant, non fermented and making these takes hardly any time. You can also serve them with my Udupi Style White Coconut chutney or Classic Green Coconut chutney.

Also try
Instant Oat and vegetable Idli
Instant Rawa Idli
Udupi Style Idli 

Vegetable Poha Idli | Red Coconut Chutney

Let us quickly see the recipe for Vegetable Poha Idli | Red Coconut Chutney. 

For the Idli Batter

Rinse and soak Poha with 1/2 cup of curd for 15 minutes or till they turn soft.

Vegetable Poha Idli | Red Coconut Chutney

Then mash these two together until smooth.

Next add the fine rawa, the remaining 1/2 cup of curd and water as needed to the mashed  Poha and curd.

Vegetable Poha Idli | Red Coconut Chutney

Again allow the batter to rest for another 10 minutes. Add more water if necessary to adjust the consistency of the batter.

Vegetable Poha Idli | Red Coconut Chutney

Season with some salt.

Add chopped carrots and capsicum. Mix well.

For the tempering

Heat oil in a small pan, add hing (asafoetida), curry leaves, mustard seeds, split white lentils. Let them crackle for a minute.

Add this tempering to the ready batter and mix well.

Steaming

Add baking soda just before steaming the Idlis.

Brush the Idli plates with oil and pour the batter immediately and steam the Idlis for 10-12 minutes on medium flame.

Once the Idlis are steamed, rest them for a few minutes before unmolding.

Serve them hot with chutney and sambhar.

For the Red Chutney

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

Temper –

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

Vegetable Poha Idli | Red Coconut Chutney

Vegetable Poha Idli | Red Coconut Chutney
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Vegetable Poha Idli | Red Coconut Chutney

Delicious, instant and no ferment Idli is a great breakfast or brunch option. Paired it with some lipsmacking red coconut chutney, these Idlis are loved by everybody! 

Course Breakfast, Brunch, Lunch Box
Cuisine Indian, South Indian
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 persons
Author Shreya Ashish Tiwari

Ingredients

Vegetable Poha Idli -

  • 1/2 cup Thick Poha flattened rice
  • 3/4 cup fine semolina chiroti rawa
  • 1 cup yogurt
  • a pinch or two of baking soda
  • salt to taste
  • oil to grease the Idli plates as needed
  • 2 tbsp finely chopped carrots
  • 2 tbsp finely chopped capsicum

Tempering -

  • 2 tbsp oil
  • 1/4 tsp mustard seeds
  • a pinch of asafoetida hing
  • a sprig of fresh curry leaves
  • 1 tsp split white lentils dhooli urad dal

For the Red Chutney -

  • 1 cup freshly grated coconut
  • 7-8 nos. whole red chillies
  • 4-5 cloves garlic
  • salt to taste
  • water as needed

Temper -

  • 1 tbsp oil
  • a few fresh curry leaves
  • 1/4 tsp mustard seeds
  • a pinch of asafoetida hing

Instructions

For the Idli Batter -

  1. Rinse and soak Poha with 1/2 cup of curd for 15 minutes or till they turn soft.

  2. Then mash these two together until smooth.

  3. Next add the fine rawa, the remaining 1/2 cup of curd and water as needed to the mashed Poha and curd.

  4. Again allow the batter to rest for another 10 minutes. Add more water if necessary to adjust the consistency of the batter.

  5. Season with some salt.

  6. Add chopped carrots and capsicum. Mix well.

For the tempering -

  1. Heat oil in a small pan, add hing (asafoetida), curry leaves, mustard seeds, split white lentils. Let them crackle

    Add this tempering to the ready batter and mix well.

  2. Add this tempering to the ready batter and mix well.

Steaming -

  1. Add baking soda just before steaming the Idlis.

  2. Brush the Idli plates with oil and pour the batter immediately and steam the Idlis for 10-12 minutes on medium flame.

  3. Once the Idlis are steamed, rest them for a few minutes before unmolding. Serve them hot with chutney and sambhar.

For the Red Chutney -

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

Temper -

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


Recipe Notes

You can use eno (fruit salt)in place of baking soda.
Adding veggies is optional.
Use a day old home made yogurt as it has a slightly tangy taste. 
If you wont steam the idlis immediately, then add salt and baking soda to the batter just before steaming the Idlis. 

Love,
Shreya 🙂

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Vegetable Poha Idli | Red Coconut Chutney

Adapted from here.

Vegan Pumpkin Soup | 30 minute recipe

 There is a bit of a nip in the air and I’m craving soups. All kinds of warm, comforting, love in a bowl kinda soups! My go to Vegan Pumpkin Soup | 30 minute recipe is everything that you need when you want that hug in mug kind of meal. It is hearty, it is super filling, it is lip-smacking yummy and it takes all of 30 minutes to put together! And not to forget, it is vegan and gluten free! 

Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe is one of the many ways to make a pumpkin soup. And let me tell you, this soups takes 30 minutes given that the pumpkin is all cleaned and chopped! I must confess the peeling and chopping part for the pumpkin can be a bit tedious. But you could have some cleaned and diced, tucked away in the freezer for quick meals like these!!

Vegan Pumpkin Soup | 30 minute recipe

I must confess how quickly does a pumpkin cook!! I mean, yes I cook Indian style curried pumpkin often and that too comes together in minutes but for a soup too, pumpkin just literally melts in the pot!! I have been making this Vegan Pumpkin Soup | 30 minute recipe for over 2-3 years and it still surprises me when it cooks so quickly! Once it has cooked well, all it needs is blending. Though you could use a hand blender, I prefer putting it in a large blender jar and giving it all a quick whiz. I steer clear of the hand blenders because I may or may not have had a real hand blender driven disaster in my kitchen!! Anyways, use whatever comes naturally to you.. 🙂

Also, If you love soups as much as I do, try these..

Vegan Mexican Vegetable Soup
Asian Manchow Soup 

So, let us get on with today’s recipe. This one super quick and fuss-free!

In a large pan, add olive oil.

Once the oil heats up, add roughly chopped ginger and garlic. Sauté for a minute.
Vegan Pumpkin Soup | 30 minute recipe

Next, add the chopped onions. Sauté until the onions turn translucent. Then add turmeric powder and cayenne pepper.
Vegan Pumpkin Soup | 30 minute recipe

Next, add the chopped pumpkin, season with salt. Add cumin powder as well. Mix well.
Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe

Cook for about 1 minute. Then add coconut cream/ milk and freshly cracked black pepper.
Vegan Pumpkin Soup | 30 minute recipe

Add the vegetable stock next and give everything a good stir.
Vegan Pumpkin Soup | 30 minute recipe

Cover and cook for 8-10 minutes. Turn off the flame once the pumpkin turns soft and mushy.
Vegan Pumpkin Soup | 30 minute recipe

Cool the mixture for 5 minutes and then blend it until smooth and creamy.
Vegan Pumpkin Soup | 30 minute recipe

Serve it piping hot with suggested toppings.

Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe
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Vegan Pumpkin Soup | 30 minute recipe

Delicious and heart warming, this Vegan and GF Pumpkin soup has all the Autumn feels and is perfect for a wholesome meal in 30 minutes. 

Course Appetizer, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 2 cup chopped pumpkin
  • 2 tbsp olive oil
  • 1 tbsp garlic roughly chopped
  • 1 tsp ginger roughly chopped
  • salt to taste
  • freshly cracked black pepper to taste
  • 1/4 cup chopped onions
  • 1/2 tsp cumin powder
  • 1/2 tsp cayenne pepper or red chilly powder
  • 1/2 tsp turmeric powder
  • 3 tbsp coconut cream or 1/4 cup coconut milk
  • 2 cup vegetable stock or warm water
  • toasted pumpkin seeds, coconut cream, chopped birds eye red chilly, fresh parsley, glutenfree croutons as suggested toppings

Instructions

  1. In a large pan, add olive oil.

  2. Once the oil heats up, add roughly chopped ginger and garlic. Sauté for a minute.

  3. Next, add the chopped onions. Sauté until the onions turn translucent. Then add turmeric powder and cayenne pepper.

  4. Next, add the chopped pumpkin, season with salt. Add cumin powder as well. Mix well.

  5. Cook for about 1 minute. Then add coconut cream/ milk and freshly cracked black pepper.

  6. Add the vegetable stock next and give everything a good stir.

  7. Cover and cook for 8-10 minutes. Turn off the flame once the pumpkin turns soft and mushy.

  8. Cool the mixture for 5 minutes and then blend it until smooth and creamy.

  9. Serve it piping hot with suggested toppings.


Recipe Notes

you can use GF bread to make the croutons and enjoy a complete Vegan + GF meal. 

Love,
Shreya

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Vegan Pumpkin Soup | 30 minute recipe

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

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

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

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

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

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

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

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

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

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

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

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

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

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

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Rainbow Veggie Spring Rolls with Peanut Sauce | V&GF

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

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

Ingredients

For the Rolls

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

For the Peanut sauce

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

Instructions

For the Rolls

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

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

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

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

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

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

For the Peanut sauce

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

  2. Serve the sauce with the fresh rolls. 

Love,
Shreya

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Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Adapted from the Nutritionist Reviews

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

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

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

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

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

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

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

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

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

Anyways, let us get on with the recipe.

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

  6. Whisk the dry ingredients with the yogurt.

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

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

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

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

  11. Slice the cake once it cools down completely.

Love,
Shreya.

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

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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