Tag: kid friendly

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Almond and Cranberry Loaf Cake | Almond Cake Recipe is a classic tea cake which has a moist and fluffy texture with a delicious nutty almond flavor. Enjoy a few slices of this cake with some tea/ coffee. Perfect combination for these chilly days.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

I made this Almond and Cranberry Loaf Cake | Almond Cake Recipe with dried cranberries. You can use frozen or fresh cranberries too but I personally find them too tart. Even though the dried cranberries are not as tart as the whole, fresh ones, I kind of still find them a bit too sour. So I have chopped these dried berries a bit, nothing too precise. Just enough so that they are kind of dispersed around as is their intense flavor, also by doing this they don’t sink as much they are likely to do whole. But you can go either ways. 

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Now, let’s talk about this gorgeous texture here! Yes, Almond and Cranberry Loaf Cake | Almond Cake Recipe gets it’s texture from fine almond meal/ flour. It renders the loaf so moist and yet absolutely firm. If you have been around with for a long time and seen my cake posts, you’d know I love a cake with fine crumbs and not larger ones. I am not fond of large crumbed cakes. So the role of almond meal here is pivotal for this texture. I have tried working with various ratios of regular flour and almond flour and they all give different results. So you will have to follow the recipe to the T to achieve the prefect texture, fluffiness and flavor. 

I have added a small quantity of almond extract in this Almond and Cranberry Loaf Cake | Almond Cake Recipe as using almond meal will not necessarily add a distinct almond flavor. If you are not fond of that flavor, please skip it or reduce it by half.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

* Please note I have made two small loaves of 5 inch * 2 inch * 3 inch (length, breadth and height of the loaf tins). You can use the entire batter to bake one 5 inch * 7 inch loaf. 

Now let us start baking these loaves.

Start by bringing all the ingredients to room temperature. I keep the ingredients out on the kitchen platform for about 2 hours before I start prepping the batter.

Preheat the oven at 170’c for 10-12 minutes.

Butter should be soft but not melted or in runny state.

Grease and dust the loaf tins. I used a parchment to line the tins hence skipped this step. *

In a large mixing bowl, beat the butter for 2-3 minutes.

Then add the powdered sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy. I used an electric whisk and it took me 5-6 minutes.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Next add the almond extract and one egg at a time, whisk well until combined.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Sieve in the flour, almond flour and baking powder next along with the chopped cranberries. Fold the batter gently but do not overmix.

Pour the batter into the prepped loaf tins, bake them for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Once baked, let the loaves cool in their tins for about 15 minutes, then remove the cakes from the tins and place then on wired racks to cool completely.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Once the cakes have cooled completely, wrap the cakes in cling wraps and let them rest in a dry and cool (do not refrigerate) place for 24 hours before slicing. This will give time for flavors to develop well and the slices will be come out perfect.

These loaves keep well in airtight containers for up to 4-5 days.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Almond and Cranberry Loaf Cake | Almond Cake Recipe
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Almond and Cranberry Loaf Cake | Almond Cake Recipe

A moist, buttery and nutty flavored cake that goes best with tea/ coffee. Adding cranberries gives it a lovely fruity freshness. 

Course Breakfast, Snack, Tea Time
Cuisine British
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 small loaves
Author Shreya ashish Tiwari

Ingredients

  • 125 gms unsalted butter at room temperature 1/2 cup approx
  • 125 gms powdered sugar 8+1/2 tbsp approx
  • 02 nos. eggs at room temperature
  • 1/4 tsp almond extract
  • 100 gms all purpose flour 3/4 cup approx
  • 25 gms almond flour 4 tbsp approx
  • 5 gms baking powder 1 tsp approx
  • 40 gms dried cranberries roughly chopped

Instructions

  1. Start by bringing all the ingredients to room temperature. I keep the ingredients out on the kitchen platform for about 2 hours before I start prepping the batter.

  2. Preheat the oven at 170'c for 10-12 minutes.

  3. Butter should be soft but not melted or in runny state.

  4. Grease and dust the loaf tins. I used a parchment to line the tins hence skipped this step. (check recipe notes for the size of the tins used) 

  5. In a large mixing bowl, beat the butter for 2-3 minutes.

  6. Then add the powdered sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy. I used an electric whisk and it took me 5-6 minutes.

  7. Next add the almond extract and one egg at a time, whisk well until combined.

  8. Sieve in the flour, almond flour and baking powder next along with the chopped cranberries. Fold the batter gently but do not overmix.

  9. Pour the batter into the prepped loaf tins, bake them for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

  10. Once baked, let the loaves cool in their tins for about 15 minutes, then remove the cakes from the tins and place then on wired racks to cool completely.

  11. Once the cakes have cooled completely, wrap the cakes in cling wraps and let them rest in a dry and cool (do not refrigerate) place for 24 hours before slicing. This will give time for flavors to develop well and the slices will be come out perfect.
  12. These loaves keep well in airtight containers for up to 4-5 days.

Recipe Notes

I have used all ingredients measured by weight. I have included measures in cups/ spoons though they are approximate. 

Please note I have made two small loaves of 5 inch * 2 inch * 3 inch (length, breadth and height of the loaf tins). You can use the entire batter to bake one 5 inch * 7 inch loaf. 

Love,
Shreya:)

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Almond and Cranberry Loaf Cake | Almond Cake Recipe

 Adapted from here

The Best Hummus Recipe | Homemade Hummus Vegan & GF

I am sharing The Best Hummus Recipe | Homemade Hummus Vegan & GF, it is very easy to make and tastes way better than the packaged stuff. You’ll never buy that stuff anymore! The flavor is spot on, it’s creamy and superdelicious. 

The Best Hummus Recipe | Homemade Hummus Vegan & GF

The Best Hummus Recipe | Homemade Hummus Vegan & GF needs just a handful of ingredients and comes together in just under a minute in the blender! I have seen many recipes where they use a food processor to blend the ingredients together but I have always used a blender. It always gives me a more smoother and lump free hummus.

The Best Hummus Recipe | Homemade Hummus Vegan & GF

The Best Hummus Recipe | Homemade Hummus Vegan & GF is my take on a classic which we love the most. Although you can incorporate so many flavors into the hummus these days but nothing comes as close to the classic one for us. We prefer our hummus a bit garlicky and it took a few runs at perfecting my recipe, you can alter it as you wish to. My hubby and I are particularly fond of Mediterranean cuisine and hummus with some pita and veggie sticks tops the list! Even a salad on the side makes it such a filling and healthy meal. Try my Mediterranean Chickpea Salad (vegan + gf).

I have used freshly boiled chickpeas for this recipe, but I do not peel the skin off as I use a blender to make the hummus. Precisely why I use the blender and not a processor!! Blender for the win! Yes, you can use canned chickpeas and take the skin off and use the processor too. The taste won’t alter, just the texture maybe a bit different.

The Best Hummus Recipe | Homemade Hummus Vegan & GF

I usually make hummus very often as we love to have it around in the refrigerator as a dipping option for our chips or cucumber sticks (it’s our absolute favorite combo, can’t seem to get enough of it!!). This is perfect for guests too as it comes together quickly and feeds a crowd. So just keep some boiled or canned chickpeas handy and you are good to go!

The Best Hummus Recipe | Homemade Hummus Vegan & GF

I made this just a couple of days ago for a quick lunch for my hubby and myself as he was working from home so I wanted to treat him to his favorite meal 🙂 So, I thought why not get clicking because every time I make it, it disappears real quick, lol!! So making the most of an extremely busy hubby who didn’t pay close enough attention to what went on in the kitchen and the beautiful wintery sun, I captured a few shots for you guys! The pita you see here in the frames aren’t homemade. We have a swanky new bakery in our vicinity that stocks a lot of gluten free options and I’ve taken a liking to their breads. I got this GF pita just to try it once but we loved it and I will go back for more soon!

So with all that now out of the way, let’s quickly get done with the recipe which I’ve been raving about!

Add all the mentioned ingredients except those mentioned ‘to garnish’  into your blender and attach the lid nicely.

Run the blender on full power for 30-40 seconds. You can add some more of the reserved chickpea liquid (aquafaba) or water to correct the consistency if the hummus looks thick or dry.

Add the prepared hummus into a serving plate/ bowl and drizzle olive oil, some paprika. I like adding some pomegranate arils and some crunchy pumpkin seeds. And some sliced olives if you like them too.

The Best Hummus Recipe | Homemade Hummus Vegan & GF
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The Best Hummus Recipe | Homemade Hummus Vegan & GF

This is the best recipe for Homemade Hummus and tastes so smooth and absolutely delicious that you'll skip the store bought tubs of hummus!! 

Course Appetizer, Brunch, Lunch Box, Main Course, Side Dish, Snack, starters
Cuisine Mediterranean
Prep Time 10 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 2 cups freshly boiled or canned chickpeas (garbanzo beans)
  • 1/4 cup chickpea liquid (aquafaba), or slightly more as needed
  • 1/4 cup tahini
  • 2 tbsp olive oil
  • juice of 1 large lemon
  • 5-6 cloves garlic
  • 3/4 tsp cumin powder
  • salt to taste
  • paprika, olive oil, olives, pomogranate arils, pumpkin seeds etc, to garnish

Instructions

  1. Add all the mentioned ingredients except those mentioned 'to garnish' into your blender and attach the lid nicely.

  2. Run the blender on full power for 30-40 seconds. You can add some more of the reserved chickpea liquid (aquafaba) or water to correct the consistency if the hummus looks thick or dry.

  3. Add the prepared hummus into a serving plate/ bowl and drizzle olive oil, some paprika. I like adding some pomegranate arils and some crunchy pumpkin seeds. And some sliced olives if you like them too.

Recipe Notes

This hummus keeps well in the refrigerator for 5-6 days in an airtight glass container.

 

Love,
Shreya

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The Best Hummus Recipe | Homemade Hummus 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

 

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe is a spicy, crispy and super crunchy snack!! They can made in minutes and are the perfect snack for tea time munching! 

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe is basically a vegetarian version for the popular QSR favorite Chicken Popcorn!! This vegetarian variant are just as addictive and probably much more flavorsome!! The crunch is absolutely on point!! And they stay super crunchy for almost 30 minutes post coming out of the oil!! So yay!! These don’t turn soggy the minute they cool down so that’s a good thing, right?!

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe was so delicious that I made twice in the last 3 days and my hubby still wants some more! Perfect for the climate too I guess, paired along with a cuppa! I had served this some really spicy and tangy dip! We loved the combo, so quick and so easy to put together.

These popcorn bites are the perfect snack if you are hosting a kids after game/ school playdate or if you have a guests over to watch the ball game, this makes for the ideal snack! It definitely feeds a crowd and makes you look like a star!!

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

This recipe can be easily customized to your preference or as per the availability of ingredients. I personally love such recipes where there are no hard and fast limitations while making them. I am a very instinctive cook and my recipes reflect that so you can make the changes as per your choice. I’m also sharing vegan options for the popcorn and the dipping sauce. 

Let us begin.

For the sauce

In a small bowl, add mayonnaise and a few drops of tabasco sauce.

Mix them well. Set the sauce aside.

For the Popcorn

Take cornflakes in a large platter and crush to fine bits. Set them aside.

In a bowl, mix together rice flour, corn flour, mixed Italian spices, red chili powder, salt and garlic powder.

Mix the dry ingredients together and add some water to make a smooth and thick batter. Set it aside.

Cut the paneer/ Tofu into small bite sized cubes. Set them aside.

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

Dip the paneer/ Tofu cubes in the batter and then roll them in the crushed cornflakes. Set it each piece on a plate.

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe Gluten Free Paneer Popcorn |Paneer Popcorn Recipe Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

Refrigerate the coated cubes for 15 minutes.

Heat oil for frying in large wok/ pan. Deep fry the coated cubes until golden brown.

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

Drain the fried cubes on kitchen towel and serve them piping hot with the sauce. You can also serve them with any sauce/ ketchup, etc. of your choice.

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe
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Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

Super crunchy, delicious and quick snack made wih everyday ingredients! Serve them with my 2 ingredient spicy dip! 

Course Appetizer, Snack, starters, Tea Time
Cuisine American, Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Shreya Ashish Tiwari

Ingredients

For the Sauce

  • 4 tbsp vegan mayonnaise regular mayonnaise
  • 4-5 drops tobasco sauce or any other hot sauce

For the Popcorn

  • 5 tbsp rice flour
  • 2 tbsp corn flour
  • salt to taste
  • 1/4 tsp mixed italian herbs
  • 1/2 tsp garlic powder optional
  • 1/2 tsp red chili powder cayenne pepper
  • 150 gms paneer firm tofu for vegans

Instructions

For the Sauce

  1. In a small bowl, add mayonnaise and a few drops of tabasco sauce.

  2. Mix them well. Set the sauce aside.

For the Popcorn

  1. Take cornflakes in a large platter and crush to fine bits. Set them aside.
  2. In a bowl, mix together rice flour, corn flour, mixed Italian spices, red chili powder, salt and garlic powder.
  3. Mix the dry ingredients together and add some water to make a smooth and thick batter. Set it aside.

  4. Cut the paneer/ Tofu into small bite sized cubes. Set them aside.

  5. Dip the paneer/ Tofu cubes in the batter and then roll them in the crushed cornflakes. Set it each piece on a plate.
  6. Refrigerate the coated cubes for 15 minutes.
  7. Heat oil for frying in large wok/ pan. Deep fry the coated cubes until golden brown.

  8. Drain the fried cubes on kitchen towel and serve them piping hot with the sauce. You can also serve them with any sauce/ ketchup, etc. of your choice. 

Recipe Notes

Use firm tofu for a vegan version.

I have used vegan mayonnaise. You can use regular mayonnaise as well. 

You can replace tobacco sauce with any hot sauce of your choice. 

Love,
Shreya

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Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

These No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars are made with just 6 basic ingredients and taste absolutely divine! They are chewy and are packed with so much flavor. Do try these today 🙂 

I am pretty sure it is much better to make these No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars at home rather than buying them. I prefer knowing what goes into them and I can personally control that. They are made with a big bunch of good for you ingredients. Bonus, no added sugar. Instead we have a natural sweetener. That is the beauty of home made goodies, they are safe and without preservatives. 😊

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

These No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars are perfect for snacking as they are delicious, they keep you full for so long and easy to carry along as well! They provide as lot of fiber from the nuts and seeds added. You can add any nuts, dry fruits, etc. of your choice. Anything works and they really do taste awesome.

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

These granola bars are so perfect because we needn’t bake them. Not everyone has a oven or the time to bake some. Having a fuss free stove top recipe really works like a charm. I, for one, am a big fan of granola bars. They keep me full and when I’m really hungry in the middle of the day, I simply have some of these. They work as a great snack for kids too or you can pack some in their lunch boxes.

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

Let us make some yummy no bake granola bars!!

Grease a 8″ pan with some oil. set aside.

Puree the dates until smooth. Set that aside.

Heat the pan, add the oats and the puffed rice. Stir them around together until they are warm and slightly toasty.

Remove them from the pan and put them in a large mixing bowl.

Add roughly chopped smoked almonds to the warm oats and puffed rice. (you can use regular almonds too, just heat them as well in the pan until they nice and toasty).

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

Next, heat together the peanut butter and the maple syrup until the butter melts. We do not have to cook these.

Add the melted peanut butter and maple syrup to the oats mixture. Also add the dates puree.

Add desiccated coconut and mix everything well. You will have to mix these ingredients using your hands as the dates are too sticky.

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

Now spread the mixture onto the greased tray. Again, using your hands, pat the mixture into the tray and flatten the top a bit.

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

You can add the seeds and nuts, some dry fruits on the top and press them down so that they stick nice and good.

Set the tray in the freezer for 2 hours. Remove from the freezer and cut into desired shapes/ sizes.

Keep them in an airtight container in the refrigerator. They last more than about 3 weeks.

You can freeze them too but then you need to wrap each individual piece in some greaseproof parchment paper. You just need to keep it in room temperature for about 2-3 hours to thaw them before consumption. They will last more than a month if frozen.

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars
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No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

These Granola Bars are made with just 6 basic ingredients and taste absolutely divine! They are chewy and are packed with so much flavor.

Prep Time 2 hours 10 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Servings 8 large bars
Author Shreya Ashish Tiwari

Ingredients

  • 200 gms seedless dates
  • 1/4 cup maple syrup use honey if not vegan
  • 3 tbsp puffed rice or rice krispies
  • 1/4 cup creamy peanut butter
  • 3/4 cup smoked almonds roughly chopped
  • 1.5 cup rolled oats
  • 2 tbsp desiccated coconut
  • pumpkin seeds, cranberry, raisins, etc. as topping, optional

Instructions

  1. Grease a 8" pan with some oil. set aside.
  2. Puree the dates until smooth. Set that aside.
  3. Heat the pan, add the oats and the puffed rice. Stir them around together until they are warm and slightly toasty.
  4. Remove them from the pan and put them in a large mixing bowl.

  5. Add roughly chopped smoked almonds to the warm oats and puffed rice. (you can use regular almonds too, just heat them as well in the pan until they nice and toasty).
  6. Next, heat together the peanut butter and the maple syrup until the butter melts. We do not have to cook these.

  7. Add the melted peanut butter and maple syrup to the oats mixture. Also add the dates puree.

  8. Add desiccated coconut and mix everything well.

  9. You will have to mix these ingredients using your hands as the dates are too sticky.

  10. Now spread the mixture onto the greased tray.

  11. Again, using your hands, pat the mixture into the tray and flatten the top a bit.

  12. You can add the seeds and nuts, some dry fruits on the top and press them down so that they stick nice and good.

  13. Set the tray in the freezer for 2 hours. Remove from the freezer and cut into desired shapes/ sizes.

  14. Keep them in an airtight container in the refrigerator. They last more than about 3 weeks.
  15. You can freeze them too but then you need to wrap each individual piece in some greaseproof parchment paper. You just need to keep it in room temperature for about 2-3 hours to thaw them before consumption. They will last more than a month if frozen.

Love,
Shreya

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No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

Recipe is adapted from the Minimalist Baker.
Styling is inspired from Everyday Easy Eats. 

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe is a flat, oven baked Italian bread similar in texture and flavor to a pizza dough. Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe can be served as a side to any main, along with soups, as a table bread or as a snack. Today I’ll share a delicious vegan recipe for a classic Focaccia. 

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe is basically very easy to put together. It is in principle like any other bread, only you add olive oil to the dough and the toppings of one’s choice on the top. I’ve decided to make this bread all vegan which is the ideal way to make a classic Focaccia bread. There is never any need to add butter or milk to the dough. I have used water to hydrate the dough along with generous helpings of olive oil which adds a beautiful flavor and aroma to the bread.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe has the most soft texture. It is super fluffy and extremely moist. All that olive oil does the magic. It gives the focaccia that beautiful crumb. Although I love dense focaccia as well but somehow the fluffy ones make me the happiest! Besides, they are so much more chewy. They have so much bite in them than their dense counterparts. You’ll agree with me once you’ve tried it my way 😉 Pair this bread with my Vegan & GF Mexican Vegetable soup for that perfect Fall evening.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe bakes beautifully to give the perfect crisp top. Thus accommodating just about any topping! They can range from veggies to fresh herbs or even fruits! You can play along with the flavors as you please. I’ve kept mine very minimal today just because I wanted to first share the basics of making the perfect Focaccia! Yes, I had received some requests for the same and hence I thought I should do a vegan version keeping in mind the dietary restrictions many of my readers have told me about.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

I’ll enlist a few pointers here which are crucial and help bake a beautiful bread, be it any bread. I’ve shared the same tips with my Homemade Laadi Mumbai Pav | Egg free Dinner Rolls recipe. That recipe is for the wins and tried and tested my so many!!

Yeast – I use active dry yeast which needs proving (that’s when you dissolve the yeast with warm liquid as mentioned in the recipe for 6-8 minutes). If you use instant yeast, then that can be added directly to the flour. Either of these ingredients are easily available and they both work just fine.

Flour – Bread flour is used in most recipes from the West, however I’ve not been able to find any around me so I simply use All Purpose Flour. Bread flour has more protein and hence churns out taller and chewier rolls/ breads. All Purpose Flour will give you slightly shorter and less chewy rolls/ breads but the taste will be excellent.

Hydration – The dough for any sort of rolls/ bread needs to be hydrated just enough to be slightly tacky (sticky), just barely though. Adding way too much flour can result in stiff dough which in turn make stiff, dry rolls/ breads.

Measurements – Just scoop out the flour with the measuring cup and level it flat. Always use some extra flour to knead th dough just incase if the dough becomes too sticky.

So just keep these pointers super handy and your breads/ rolls will rock!

Let us start with the Vegan Focaccia Recipe.

Take 1/2 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won’t bloom. So be careful with the water. If the yeast doesn’t bloom, start again).

Once the yeast has bloomed, in a large mixing bowl add the flour and salt. Give them a quick mix.

To the flour and salt mixture, add olive oil and begin adding the bloomed yeast.

Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. Keep adding a little bit at a time and make a dough.

Add the rest of the 1/2 cup of warm water too, slowly and keep kneading.

We may not need all of the water, so use it as and when you feel the dough drying up. I did use the entire 1/2 cup of water. (this makes the dough quite sticky and gluey so be careful. If you have experience of handling such a sticky dough the please add the entire 1 cup of water. The added moisture in the dough gives a chewy bread). *Overall, I added the entire 1 cup of water the recipe calls for here.*

The dough needs to be tacky and not extremely sticky. This is a no-knead bread so we are not going to knead it for more than 3-4 minutes on the work surface.

Then put the dough back in a large greased mixing bowl, cover it with kitchen towel and set in a warm corner for the first proving.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Grease a 7″ square pan with some olive oil. Set it aside.

The dough will have doubled in size in about an hour. If not, let it sit for another 25-30 minutes depending on what part of the world you live in. I’m in a fairly warm city and my dough almost tripled in 50 minutes.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Punch down the dough ever so slightly. We don’t need to deflate it or knead it again. Simply tip the dough into the greased baking tin and gently push it around the tin.

Poke the dough slightly and drizzle more olive oil, sprinkle dried Italian herbs, red chili flakes and some sea salt.

Add the toppings of your choice.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Place the tin in a warm corner for the next 30 minutes for second proving.

Meanwhile, preheat the oven at 210’c for 10 minutes.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Bake the focaccia bread for 25-30 minutes. Every oven works differently so keep that in mind as the baking time may differ. So adjust the baking time accordingly.

Once the bread has been baked, bring it out of the oven and let it cool down for a few minutes on a cooling rack before demolding the same. Once it has cooled down a bit, slice and serve.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe
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Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Focaccia Bread is a flat, oven baked Italian bread similar in texture and flavor to a pizza dough. Focaccia Bread can be served as a side to any main, along with soups, as a table bread or as a snack. Today I'll share a delicious vegan recipe for a classic Focaccia bread. 
Course Side Dish, Snack, starters
Cuisine Italian
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 squares
Author Shreya Ashish Tiwari

Ingredients

  • 2.5 cups all purpose flour
  • 1 tsp salt
  • 6 tbsp olive oil plus extra for greasing and topping
  • 1 cup warm water
  • 1.5 tsp active dry yeast
  • 1 tsp granulated sugar
  • 1/2 tsp mixed Italian herbs dried, for topping
  • 1/2 tsp red chili flakes for topping
  • black olives, sliced capsicum for topping optional
  • 1/4 tsp sea salt for topping optional

Instructions

  1. Take 1/2 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won't bloom. So be careful with the water. If the yeast doesn't bloom, start again).

  2. Once the yeast has bloomed, in a large mixing bowl add the flour and salt. Give them a quick mix.

  3. To the flour and salt mixture, add olive oil and begin adding the bloomed yeast.

  4. Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. Keep adding a little bit at a time and make a dough.

  5. Add the rest of the 1/2 cup of warm water too, slowly and keep kneading.

  6. We may not need all of the water, so use it as and when you feel the dough drying up. I did use the entire 1/2 cup of water. (this makes the dough quite sticky and gluey so be careful. If you have experience of handling such a sticky dough the please add the entire 1 cup of water. The added moisture in the dough gives a chewy bread). *Overall, I added the entire 1 cup of water the recipe calls for here.*

  7. The dough needs to be tacky and not extremely sticky. This is a no-knead bread so we are not going to knead it for more than 3-4 minutes on the work surface.

  8. Then put the dough back in a large greased mixing bowl, cover it with kitchen towel and set in a warm corner for the first proving.

  9. Grease a 7" square pan with some olive oil. Set it aside.

  10. he dough will have doubled in size in about an hour. If not, let it sit for another 25-30 minutes depending on what part of the world you live in. I'm in a fairly warm city and my dough almost tripled in 50 minutes.

  11. Punch down the dough ever so slightly. We don't need to deflate it or knead it again. Simply tip the dough into the greased baking tin and gently push it around the tin.

  12. Poke the dough slightly and drizzle more olive oil, sprinkle dried Italian herbs, red chili flakes and some sea salt.

  13. Add the toppings of your choice.

  14. Place the tin in a warm corner for the next 30 minutes for second proving.

  15. Meanwhile, preheat the oven at 210'c for 10 minutes.

  16. Bake the focaccia bread for 25-30 minutes. Every oven works differently so keep that in mind as the baking time may differ. So adjust the baking time accordingly.

  17. Once the bread has been baked, bring it out of the oven and let it cool down for a few minutes on a cooling rack before demolding the same. Once it has cooled down a bit, slice and serve.

Recipe Notes

Olive oil can be replaced with any other refined oil but olive oil will give the best flavor. 

 

 

Love,
Shreya

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Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

The Best Fudge Brownies | Fudge Brownies

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

The Best Fudge Brownies | Fudge Brownies

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

The Best Fudge Brownies | Fudge Brownies

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

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

The Best Fudge Brownies | Fudge Brownies

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

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

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

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

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

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

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

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

Now let us make ourselves the Best Fudge Brownies ever!

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

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

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

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

Pour this batter in the ready tin.

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

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

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

The Best Fudge Brownies | Fudge Brownies

Note that every oven works differently so adjust the temperature.

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

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

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

The Best Fudge Brownies | Fudge Brownies
5 from 1 vote
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The Best Fudge Brownies | Fudge Brownies

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

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

Ingredients

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

Instructions

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

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

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

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

  5. Pour this batter in the ready tin.

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

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

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

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

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

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

Recipe Notes

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

Love,
Shreya 🙂

The Best Fudge Brownies | Fudge Brownies

Adapted from Inspired Taste Recipes. 

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

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

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

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

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

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

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

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

Some recipes with mangoes

Mango Mojito (non alcoholic)

Mango Kiwi Popsicles 

Mango Ice Cream (egg free, 3 ingredients)

Mango Kulfi

Raw Mango Cooler (aam panna) 

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

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

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

Sieve this pureed mango and set it aside.

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

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

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

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

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

Then add the cream and mix well.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

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

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

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

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

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

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

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Ingredients –

3 nos. Alphonso mangoes (peeled and cubed)

1/4 cup sugar

1/2 cup water

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

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

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

Directions –

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

Sieve this pureed mango and set it aside.

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

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

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

Then add the cream and mix well.

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

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

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

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

 

Love,
Shreya

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Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Adapted from China Sichuan food

Pesarattu | Vegan and Gluten free Lentil Crepes

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

Pesarattu | Vegan and Gluten free Lentil Crepes 

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

Pesarattu | Vegan and Gluten free Lentil Crepes

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

Pesarattu | Vegan and Gluten free Lentil Crepes

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

Pesarattu | Vegan and Gluten free Lentil Crepes

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

Pesarattu-

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

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

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

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

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

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

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

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

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

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

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

Pink Coconut chutney/ relish-

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

Temper –

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

Pesarattu | Vegan and Gluten free Lentil Crepes

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

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

Ingredients

Pesarattu

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

Pink Coconut Chutney/ relish

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

Tempering

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

Instructions

Pesarattu

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

  2. Drain the water after 4-5 hours.

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

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

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

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

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

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

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

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

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

Pink Coconut Chutney

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


Temper

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

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

Love,
Shreya

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Pesarattu | Vegan and Gluten free Lentil Crepes

Egg free Biscoff Mousse | Egg free Cookie Mousse

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

Egg free Biscoff Mousse | Egg free Cookie Mousse

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

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

Egg free Biscoff Mousse | Egg free Cookie Mousse

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

Egg free Biscoff Mousse | Egg free Cookie Mousse

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

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

Keep serving bowls or jars ready too.

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients

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

Instructions

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

  2. Keep serving bowls or jars ready too.

  3. Crush cookies and set them aside. 

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

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

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

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

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

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

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

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

Love,
Shreya

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Egg free Biscoff Mousse | Egg free Cookie Mousse

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