Thursday, August 18, 2011

Uppu seedai and vella seedai | Gokulashtami recipes

   I am making Uppu seedai and vella seedai for the first time for Gokulashtami. This has been always a nightmare as I am so afraid of bursting of seedai… Thank God it didn't this time. Before this,3 years back I had that experience. After that I had never thought of attempting. Now I thought its high time to attempt again, thanks to the blog world, seeing all the seedai recipes around, I too got confidence that I will get it right too.
UPPU-SEEDAI
     I always missed my mom’s seedais after marriageSad. Terribly missedCrying. I now know the trick, I will not even wait for the festive days,will make this now and then when ever I feel like eating thisBatting Eyelashes. Its been some 4-5 years since I had home made seedaisSigh.
Uppu-seedai-and-vella-seedai-recipe

How to make uppu seedai, full video :

WARNING : For saftey, be at safe distance after dropping the seedais in hot oil.

Uppu seedai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 2 Hours    |  Cook time: 20 mins    Makes: 2 cup seedais

Ingredients

Raw rice(I used sona masoori) - 1 cup

Urad dal flour - 2 tbsp

Butter - 3 to 4 tbsp

Sesame seeds - 2 tsp

Asafoetida - 1/4 tsp

Salt & water - as needed

Oil - For deep frying

Grated coconut - 3 tblsp


Method

  1. Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth or news paper to absorb the excess water.
  2. DSC_4730
  3. Grind it to a fine powder in a mixer.
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  5. Sieve the flour(you can add the remaining coarse rice to the next batch grinding).
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  7. Heat a pan and fry the flour in medium flame until you see steam coming out from the flour. Just for a minute to say approximately.
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  9. Fry the urad dal in medium flame with stirring every now and then until golden in colour. Cool down completely and grind to a flour. Sieve it and store in an airtight container to use in various snacks.
  10. Give a fry for coconut gratings too. Just fry till excess moisture is gone. Now sieve again both the roasted flours together.
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  12. Mix rice flour,urad flour,coconut gratings,sesame seeds, melt butter ,asafoetida and salt well.Add water and make it to a soft pliable dough.
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  14. Take small pinch and make into ball,try not to make it perfect round or not to give pressure while rolling. Do it gently.
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  16. Repeat until you finish all the dough and arrange in a news paper or dry clean cloth.Let it be for 15 minutes.
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  18. Heat oil in kadai and add the seedais. For safety stand away from the stove for the first batch.Divide and cook in 3-4 batches.Cook in medium flame. stir in between to ensure even cooking.
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  20. Cook until the shh…sounds ceases.Drain in paper towel.Store in airt tight container after cooled down. The flavour is in its best when eaten from the next day.
  21. DSC_4978

 Crisp and flavourful seedai,ready to munch on…..
uppu seedai recipe

     My mom makes Vella seedai very well,though I could not get it that good, I managed to get  unbroken seedais. Excuse the colour Big Grin. I add less jaggery. If you are sweet toothed you can increase the jaggery quantity.
How to make vella seedai full video



Vella seedai recipe

Prep Time: 2 Hours    |  Cook time: 20 mins    |  Serves: 2

Ingredients

Rice flour(Refer above for the process) - 1 cup

Urad dal flour - 2 tsp

Ghee/butter - 1 tbsp

Sesame seeds - 1 tsp

Jaggery - 1/4 cup

water - as needed

Oil - For deep frying

Grated coconut - 1 tbsp

Salt - A pinch


Method

  1. Prepare rice flour as mentioned above and repeat the same process in roasting both the flours and coconut grating. Also sieve together the flours as mentioned above.
  2. Heat jaggery with 1/4 cup water and boil until it dissolves.
  3. DSC_4965
  4. Filter it to remove any impurities.
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  6. Now mix the flour,coconut,jaggery syrup,ghee,sesame seeds well and then add water if needed to make a dough
  7. .DSC_4968
  8. Make goose berry sized balls and arrange in a dry clean cloth spread or in a news paper. Give 15 mins standing time.
  9. DSC_4971
  10. Deep fry in low flame to ensure cooking inside properly. Stir in between.Drain in paper towel and store in airtight container after it cools down completely.
   The two stick like seedais are called ‘pallu seeda’ just like lolli pop, krishnar will eat it as he is a baby Winking with no teeths.We usually leave it near the krishnar in pooja place. Though my paati makes with both uppu and vellam I made only with vellam dough ;)


Notes
  • Tips for avoiding seedai burst: Do not roll tightly with pressure, do not roll smooth. Do not shape perfect round shaped.
  • Also the dough should be crumbly (still if you gather, it should hold shape), not like a heavy paste. 
  • Make sure you sieve the flours properly. 
  • Make sure to add generous asafoetida in uppu seedai as it is the main flavour in the seedai. 
  • After sieving, do not waste the coarse rice, You can use it while grinding second batch or even for drawing maakolam. 
  • Do not add butter more than mentioned, otherwise it will dissolve in oil.
  • Let the seedais have some cracks so that steam escapes from the seedai which prevents bursting. 
  • Do not fry the rice flour until it turns in colour. Just heat it up. That's enough.
  • You can add a tsp of coconut oil while making the dough for extra flavour.
  • Adding coconut grating enhance the flavour. The seedais smell and taste best from the next day…
  • The colour of the seedai will be in lighter side if you reduce urad dal flour. If you add more the colour will turn darker.
  • Just roast the flours lightly as mentioned without changing the colour.

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75 Stars(comments):

  1. wow..Raks..crispy,crunchy,delicious looking seedai..love the seepu seedai also..

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  2. thats perfect n crispy seedai....as usual classic click!

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  3. woow such an authentic recipe :) wonderful clicks :)
    ARS Event-E for Egg Recipes

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  4. Looks so crunchy and perfect to me...Never tasted though :-(

    Deepa
    Hamaree Rasoi

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  5. Love seedai for their crunchiness... Thanks for sharing two types of seedai recipes.

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  6. Thats really good to see the seedai recipe and thanks for sharing the authentic recipe.

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  7. All blogs r loaded wid seedai recipes..Though I love 2 eat it I never attempted making them...I loved that light golden color of ur seedai raaji..just perfect..:)
    I wish I stayed near so that atleast you would have felt sending a pack for me..;) wat say??

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  8. I see seedais all around and I'm yet to blog about it. The clicks are just sleeping n my camera waiting to be downloaded and all the seedais I made were gone in hours. Perfectly made out Raji.

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  9. I just saw seedai post on Sharmilee..and here you are with yet another wonderful version!
    Lite Bite

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  10. Seedais have come out so perfectly Raji. Great shots as well :)

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  11. Seriously am drooling over that vella seedai,been ages i had them, feel like grabbing and munching some..

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  12. Full festive mood huh??I'm seeing so many seedai recipes and am tempted to try too:)

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  13. New to me......looks delectable....

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  14. Perfect golden balls. Great clicks and Vella seedai also turned out well. Atlast you succeeded in ur attempt

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  15. This comment has been removed by the author.

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  16. Raji super duper awesome.. u shd send both these to me..very yumm

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  17. Seedai's r rolling around blogosphere:-) Vellai seedai is totally new to me. wud love to make some this weekend..soo tempted after seeing this!!

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  18. Looks perfectly done.....traditional recipesku una minja aale ila avlo supera vanthrku seedais...Uppu seedai clicks are too gud and inipu seedai knjam parcel pls :)

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  19. Perfectlt made Cheedai...

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  20. Wow perfectly done it...Both seedais luks gr8!Clicks are very nice as usual...

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  21. Now I am getting inspired to try this :)

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  22. Wow....love the color of the balls.....looks delicious......

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  23. wow!!! super!! so many seedais and muruku recipes in the blogosphere!! Need to try this time!!

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  24. I used to eat a lot of the salt version ...you got it perfect ....both are so tempting with seedai everywhere :)

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  25. wow,very crunchy and perfect seedais. Uppu seedai clicks are so nice.

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  26. They look crisp n perfect. Kudos to you

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  27. summa superaaaa irukungoooo.... unga address kudunga... veetuku vanthu koncham parcel vaangitu poren...

    Dish Name Starts with J
    Learning-to-cook
    Regards,
    Akila

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  28. I have tried these long time ago and really wanted to make it but never knew the name or recipe..Thanks a lot for sharing..I a going to make it soon. :)

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  29. Looks so neat and nice :) Perfect for the festival. Divine :)

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  30. Wow ~ they have come perfect, never had it but I so want to try some right now :)Great post!
    USMasala

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  31. wow beautifully made...they come out really well...gr8 work dear...
    Super Yummy Recipes

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  32. yum yum yum...Happy Janmastami.

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  33. uppu and vella seedai looks delicious and perfect

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  34. Seedai looks crispy and delicious...very nice post...

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  35. Perfect for the festival..looks absolutely perfect Raji... cute clicks.. and parcel some pls :)

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  36. I want to try your uppu seedai , they look so tempting

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  37. Perfectly made Seedai..My mom also follows the same method and she gave me the same tips what u've mentioned here..I've also mentioned it in sharmi's seedai post.. Are v welcome to relish this ?

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  38. Cripsy and delicious,perfectly made..bookmarked

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  39. omg! i wish i could just jump into your post and grab those seedai bowls.. excellent

    Aaha Oho

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  40. Any one can do it but just looking at your wonderful clicks . great job Raji. Really appreciate your good work and wonedrful clicks too.
    The snack looks very tempting.

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  41. I love the salty ones - learned how to make them from a friend.

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  42. Thanks for sharing dear, thought to buying this for krishna jeyanthi. now i am going to prepare

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  43. Both the seedais have come out well. Delectable pics.Happy Janmashtami

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  44. nice recipe...though I have never made this before....but seems very delicious
    A Girl's Diary
    Event:
    What's On Your Kebab Platter:win a gift

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  45. Perfect, super yummy seedais!!!
    Prathima Rao
    Prats Corner

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  46. Wow!!Look fabulous Raks!

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  47. Kirshna is going to be mighty satisfied visiting your home Rajeshwari - that is all I can say :)))

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  48. seedais look great, crispy and yummy...a great job dear..excellent pics..

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  49. Seedai is totally new 2 me..never heard of it...but it surely looks crispy,crunchy,delicious...1st time here, yet fell n love wid ur site...following u n facebok...do visit mine wenever u get time...tc enjoy krishna janmastami...:)

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  50. perfect cheedas.......Loved both the versions

    http://www.panchamrutham.blogspot.com/

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  51. Mouth-watering stuff. They look so enticing to the eye...nice clicks too!

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  52. Hats off to you Raks, you conquered your fears and did it to perfection. Aha!

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  53. This comment has been removed by the author.

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  54. You have a very nice and helpful blog. I follow your regularly. Thanks a lot for the seedai recipe..tried it for the first time and it turned out very well!!

    -Sharadha

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  55. Can I get your home address please? :) I just adore all these specialities :D Wow.. I love seedai :D

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  56. This comment has been removed by the author.

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  57. wonderful post...just felt my presence in your kitchen.as always your clicks are mesmerising.Need a help would like to know whether the raw rice flour can be replaced by the readymade idiyappam flour we get in the shops.I am tempted to try this recipe,

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  58. THanks :) For seedai, idiyappam flour wont work, I tried once. But try ur luck and see :)

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  59. Mouthwatering recipes! Very clear explanations from you. I would like to try uppu seedai very soon.In this uppu seedai recipe,you have given measurement of raw rice=1 cup.
    Can you please say what is the measurement of 1 cup(in ml) in this recipe? According to that i can add other ingredients too.
    Expecting your reply so eagerly to try for it immediately.
    Thanks.

    ReplyDelete
  60. Hi,Wonderful tips..just like I remember - my paati telling me when I use to help her out as a kid...:) had a doubt..can i use ready made normal rice flour? will it work? also can i avoid coconut in 'uppu seedai'? will it still turn out fine? Btw your badusha recipe was awesome! Tried for my kids 3rd birthday and he loved it..Made the day truly special!

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  61. Haasini,

    sorry for late reply, my 1 cup holds 240ml.

    purple leaf,

    I personally havenot tried, but try and see in small quantity...

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  62. Hey Raks,

    chanced upon ur website while searching for eggless Blueberry muffins and I tried the Uppu seedai today. Followed ur recipe to the T and they turned out to be awesome. I'm a gujju married to Tanjore marathi and my FIL complimented me for this....even said he would call and tell his sisters (who are like in their 80s) that his daughter in law made seedai for the first time and they were delicious...My next attempt would be Baadusha, garlic and stuffed buns ...Love the way for each step u include a picture to we know exactly how the recipe should look like and Awesome photography there!!!!!
    Jayel

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  63. Thanks for the recipe,it came out wonderful when I tried yesterday,especially the tricks for not bursting was excellent.

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  64. Hey Raks,

    Happy Gokulashtami,
    For uppu seedai what is the ratio of rice flour to urad dal flour. I have mill ground and sieved rice flour that I plan to use.

    Thanks

    ReplyDelete
    Replies
    1. I use 1 tbsp urad dal flour for 1 cup rice flour. Sorry for my late reply.

      Delete
  65. Will readymade kozhukkattai flour or idiyappam flour work ?

    ReplyDelete
    Replies
    1. I tried once but did not work for me, but have seen people using regular rice flour. Try and see little batch :)

      Delete
  66. I am going to make for the first time..Is it white butter or salted butter? Can we use ghee instead?

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  67. Hey I tried this recipie ...came out really well..ur tips were very helpful thanks 😊

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  68. I tried this recipe today for the first time... Seedais came out very well.. Thank you soooo much mam for making this gokulashtami so special...

    ReplyDelete
  69. I tried this recipe today for the first time... Seedais came out very well... Thank u soooo much mam for making this gokulashtami special...

    ReplyDelete

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paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos