Monday, March 28, 2011

Shahi tukda recipe | Shahi tukra recipe

Shahi-tukra-shahi-tukda

I tasted Shahi Tukra aka Shahi tukda in ‘Ganges’ restaurant 4 years back! After that never again. I had a recipe in my hand written cook book(written and given by my mom Happy). So few weeks back I had a craving for some sweet and thought of trying this Shahi tukda recipe. I don’t know the difference between this shahi tukra and Double ka meetha,hope both are only same recipes with different names. Deep frying in ghee gives the original royal taste,but if you are calorie conscious, just toast in a OTG or bread toaster till golden brown. The bread slices should be crisp evenly,which is very important. Otherwise the dessert will turn soggy and you have to name it pudding!!Laughing
Shahi tukda-recipe

Shahi tukda recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 15 mins    |  Cook time: 45 mins    Serves: 4

Ingredients

Bread - 4 pieces

Milk - 1/2 litre

Sugar - 1/3 cup

Ghee / oil - For deep frying

Chopped nuts - 2 tblsp

Corn flour - 1 tsp

Saffron - A pinch

Rose essence - 2-3 drops


Method:

  1. Boil milk and add saffron soaked in 3 tblsp of warm milk and the corn flour mixed in 2-3 tblsp of milk to it and simmer the milk until its reduces to a thick but poring consistency. This is called Rabri. Add rose essence at last.If you want you can add the chopped nuts in this stage.
  2. step1
  3. Remove the brown sides of the bread and cut diagonally. I cut one piece into four,though cut into two will do.Fry the bread pieces till golden brown and crisp evenly. Use a shallow and small pan so that un need not use more ghee/oil.
  4. step2
  5. Deep frying in low or medium low flame is necessary to get crisp and golden brown colour, other wise will end up in uneven cooking.Prepare a thick sugar syrup by boiling the sugar with little water just to immerse the sugar.
  6. step3
  7. Soak the bread pieces as you fry them,just for a minute or until you take the next batch.Arrange the soaked pieces in a plate.
  8. step4
  9. Fry the chopped nuts in ghee and add it over the bread pieces(if you have not done that in the first step). Pour the rabri over the arranged bread. Serve chilled or warm,as per your wish, I like it chilled!! But make sure you give some time for the bread to absorb the rabri.

Notes:

  • I used low fat milk,since I ran out of full cream milk stock…hehe,not calorie conscious,I swear…
  • You can reduce a litre of milk to half and make rabri rich too instead using corn flour.
  • You can add sugar in rabri if you want.Just a table spoon or two will do.
  • If you use oil for deep frying,oil smell will be there in the dessert,so I if you are afraid of so much ghee,you can try toasting method as its far way better than the oil smell. Just fry the nuts in ghee and add,that will give you the ghee smell.
Shahi-tukda-recipe
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Thursday, March 24, 2011

Sambar sadam recipe | South Indian sambar rice

sambar sadam

   When I posted keerai poriyal recipe, the background item ‘sambar sadam’ was catchy to some of you. Special effort from Sharmi to post this recipe for sambar sadam,as she always asked me to post it soon and if I ever not post this now,she would squeeze my neckFeeling beat up.I do nothing special,I almost make similar to arachuvitta sambar and mix it with cooked rice and dal,that's it..

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Monday, March 21, 2011

YOGURT BROWNIES(EGGLESS)

       As I have mentioned in this post, I am craving for brownies now and then since the time I tasted them… I badly wanted to try this Yogurt brownie recipe, after I found it in the Library borrowed cook book. It was very simple to try and also liked the fact that it had no egg!
Yogurt brownies,without egg
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Thursday, March 17, 2011

Soya chunks curry recipe | Soya chunks recipes

soya-chunks-curry2
I had soya chunks/nuggets in my hostel canteen,when I was studying in Trichy. We get mixed vegetable kurma with soya chunks in it. My friends told that it was soya chunks when I was clue less about it. And I loved it very much when I had it for the first time itself. But I have never thought of asking my mom to cook it for me,don't know why!
soya-chunk
Then after coming to Singapore and when I saw these soya chunks in the store,I took a pack of it and wanted to try at home. That time I was very new to cooking and don't even know the handlings of masalas and how to cook this soya chunks. I tried a curry from a cook book and it came our terrible!!! I dint fry the GG paste well,I added too much of coriander powder and I dint follow the pre-preparation of the soya nuggets. Also the major thing was I chose a very big sized soya nuggets. So the  masala dint blend well with the chunks and now you know why I said it tasted terrible Open-mouthed smile.
Now I must really thank the readers who insisted me on posting soya chunks recipes. Otherwise I would not have mind to try this out again… But the sad thing is my hubby hates this and wont even touch this Sad smile. Yet to try with my kid,but I think he would love this in kurma or as a side dish for roti. Let me see Fingers crossed.
This time I chose tiny nuggets and I adapted the same recipe,but modified to my convenience and taste.The result was so so yummy and flavourful curry,with out any odd smell of the soya chunks. So the keyIdea in soya nuggets recipe is to cook it without the smell of it, with flavourful masalas!

soya-chunks-wrap1

Soya Chunks curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 10 mins    |  Cook time: 25 mins    Serves: 2

Ingredients

Soya chunks/ nuggets - 1 cup

Onion(large in size),chopped - 1

Tomato,chopped - 2

Green chillies - 2

Ginger garlic paste - 1 tsp

Turmeric - 1/8 tsp

Sambar powder - 2 levelled tsp

Curry leaves/coriander leaves - as needed

Salt - As needed


To temper

Oil - 1-2 tblsp

Cinnamon/pattai - 1 small piece

Cloves/Krambu - 2

Fennel seeds/soambu - 1 tsp


Method

  1. Pressure cook the soya chunks with 2 cups of water and a tsp of salt,just for a whistle. (If you don’t want to pressure cook,just boil it in water for 5 mins with salt and add it and squeeze the water,do it twice to get rid of the soya smell) Drain the water and wash it in tap water once. (squeeze it if there is so much of water,I dint squeezed as it was well drained)sc1-horz
  2. Heat a pan with oil and temper with the items given under ‘To temper’ table in order.Add curry leaves.Add the chopped onion,slit green chillies and fry till transparent. Add ginger garlic paste and fry for a minute in low flame. Add the chopped tomatoes and fry till mushy(add required salt).Add turmeric and sambar powder.Fry for a minute. sc2-horz
  3. Add the soya chunks and mix well. Fry for 4 minutes till the masala blends well with the soya chunks. Serve as accompaniment for rice or with roti. sc3-horz

Notes

  • I have used sambar powder(refer side bar),replace it with a red chilli powder and coriander powder.
  • I have used whole spices,you can just omit it and just season with fennel and use garam masala powder,add along sambar powder.
  • You can add lemon juice towards end if you like it more tangy.

I had it wrapped in roti,had a hearty meal and the smell is still lingeringDrooling… I am going to try and keep posted few other soya recipes in recent future…

soya-chunks-curry1
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Monday, March 14, 2011

PINEAPPLE & LYCHEE MELODY

          I got a juicy flavourful ‘Dole’ pineapple from Fairprice, I enjoyed as such the cut fruit slices,but made juice for my kid and hubby… Instead of going for a plain juice I got inspired from a cookbook,but made it simple in my own way… Pineapple is always our family favourite fruit,always love the drinks with pineapple too..
Pineapple lychee drink
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Thursday, March 10, 2011

Carrot halwa recipe | How to make Gajar ka halwa

Carrot halwa-1

A classic sweet recipe simple with no complex ingredients, just cook the carrots in milk, add sugar and garnish with nuts and ghee! Thats it! ,perfect to celebrate a sweet occasion ! Well what's the occasion?  This is my 200th Post!Party In spite of blogging for almost 3 and 1/2 years, I just now managed to reach the 200th postSurprise.Yeah really!!
I have seen many recipes with milk maid and khoya, I had no stock of both, so cooked in milk as I reduced the milk and made this. Milk quantity can be reduced.
I love carrot halwa, I never know it is made really tasty with the red carrots, here in Singapore, we get these red carrots fresh in Mustafa during winters. I have heard many people saying it turns out best in taste when made with these red carrots known as halwa carrots. So picked up for the first time and tried. So here is the full video, updated for you all with red carrots. In the video, I have doubled the quantity. Though the video is short, it took a lot of time, since large quantity. But really worth it as I am a great fan of this.

How to make gajar ka halwa video



Carrot halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 3

Ingredients

Carrot, grated - 3 heaped cups

Milk - 2 & 1/4 cups

Sugar - 3/4 – 1 cup

Ghee - 1/4 cup

cardamom powder - A pinch

Cashew - 5 

Pistachios - 5

Salt - a pinch


Carrot halwa-1

Step by step method:

  1. Take a heavy bottomed pan(I used my pot shaped pressure cooker) and fry the grated carrots with a tablespoon of ghee till it turns pale in colour, volume shrinked and the raw smell of the carrot goes away.(say 2-3 minutes)
  2. step 1 cook grated carrot
  3. Add milk, pinch of salt and bring to boil. Cook in medium flame. Make sure to stir every now and then, especially after the milk thickens. Otherwise it may get stuck to bottom of pan. After milk thickens, it will not over flow, so can keep the flame in high, but you have to keep stirring, otherwise it will be stuck to bottom and easily get burnt. 
  4. step 2 Cook in milk
  5. Cook till all the milk reduces almost and the carrot gets cooked .
  6. step 3 gajar ka halwa recipe
  7. When the mixture is almost dry, add the sugar and keep on stirring.(7-10 minutes)
  8. step 4 gajar ka halwa recipe, add sugar
  9. When the mixture starts thickening,add ghee little by little. Add powdered cardamom and mix. When the halwa is thick and starts leaving the sides of pan, switch off the flame. Add cashews and pistachios fried in ghee and mix well.
  10. step 5 gajar ka halwa recipe Add ghee

Notes

  • Only the grating part is a tiring job. So you can try using a food processor for this grating job.
  • You can add less ghee than mentioned.
  • You can first heat ghee, fry the nuts and keep aside. And then proceed with the first step.
  • You can follow the same method and make beetroot halwa. Just replace carrot with beetroot !
  • You can add badam too.
  • I have added a pinch of salt, but you can skip it too.
  • When I made in small quantity, it was very easy to make, but when I made in larger quantity as in video, it took lot of time. 
  • You can reduce milk or ghee, no hard and fast rules. 
  • Choose big enough vessel, especially when making in large quantity. Because while getting cooked, it splutters a lot. Use lid to cover and be safe.

You can serve carrot halwa warm with a scoop of vanilla ice cream, I have seen in restaurant dessert menus ✌😊

Carrot Halwa-Gajar ka halwa

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Monday, March 7, 2011

Keerai poriyal recipe | South Indian poriyal recipe

Keerai poriyal
This is a very very simple to make recipe,my family loves it next to keerai kootu. I find making keerai poriyal simple than kootu or sambar,just stir fry the keerai,that’s it,accompaniment is ready! I am so confused with the names of the keerai, I am not sure if this is mulai keerai or arai keerai…but this has long stem which is edible,sometimes we use it to make keerai thandu sambar too..


Keerai poriyal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch - sides
Prep Time15 mins     |  Cook time: 20 mins     Serves: 2

Ingredients

Keerai - 2 small bunches

Onion - 1

garlic - 4-5 flakes

Sugar - 1/4 tsp

Salt - As needed

Coconut,grated - 3-4 tblsps


To temper:

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Red chillies - 2-3


கீரை பொரியல்

Method

  1. Clean the keerai and remove the root part. Wash it properly and chop it finely along with the stem.Chop onions and cut garlic to thin circles. Heat a pan with oil and temper with the items given under ‘To temper’ table. Add chopped garlic and fry till its starts turning golden in colour.
  2. Tadka and garlic Fry onion
  3. Add onion an fry till transparent, add sugar and then add the keerai and required salt.
  4. Keerai  Reduced volume
  5. Stir slowly as the keerai reduces in volume as it gets cooked,it leaves water,so no need to add any water. Keep the flame in medium high so that the water evaporates apparently the keerai gets cooked. Cook till the stem gets cooked,you can notice it turning transparent comparatively after it gets cooked.Lastly add the coconut and stir well to get a dry poriyal.
  6. Cooked add coconut

Notes

    • Do not cook the keerai covered as it will loose its colour.
    • Also adding sugar helps to retain  green colour,I have heard it some where,but not sure though.
    • Garlic is optional to add, so feel free to omit if you don’t want to add it.

Enjoy with rice as accompaniment. We even eat this by mixing with rice and ghee/sesame oil.
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Friday, March 4, 2011

Vermicelli biryani | Semiya biryani and thayir semiya recipe

Vermicelli Briyani
I have tried vermicelli biryani from the outer wrapper of the vermicelli pack. It dint come out that good for first two times and I thought its a lame recipe. Then once we went to dinner to my hubby’s friend’s place. She had made this vermicelli biryani along with raita,poori,kurma and payasam . The meal was hearty and we loved it… I was amazed by the taste of biryani and dint recognise that it was made with vermicelli for first few mouths. I wanted to note down the recipe,but dint … I knew she had added coconut milk and mint leaves… so I tried my own way and the result was just awesome… This is perfect when you host someone for meals,you can club this along with some other dishes to make a delightful spread!
semiya biryani


Semiya biryani recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time20 mins     |  Cook time: 30 mins     Serves: 3

Ingredients

Vermicelli/semiya(roasted) - 1 & 1/2 cup

mixed vegetables,chopped - 3/4 – 1 cup

Onion - 1

Tomato(optional),small - 1

Mint leaves - 10 leaves

Chopped coriander leaves - 2 tblsp

Coconut milk,thin - 1 & 1/4 cup

Salt - As needed


To grind to a smooth paste

Elachi - 1

Cinnamon - A small piece

Cloves - 1

Star anise - a small portion

Fennel/soambu - 1 tsp

Ginger - 1 inch piece

Green chillies - 4

garlic - 5 flakes


To temper

Oil+ghee - 3-4 tblsp

Jeera/cumin seeds - 1 tsp

Bay leaf - 1


Method

  1. Roast the vermicelli with a tsp of ghee in medium flame,evenly with out changing its colour(if it not raosted vermicelli),you can also skip this part too. Grind the items given under ‘to grind’ table to a smooth paste with very less water.
  2. to grindground
  3. Heat a heavy bottomed pan(I used pot shaped cooker) with oil and temper with the items given under ‘to temper’ table.
  4. Add sliced onion fry till onion turns just transparent and add the ground paste. Fry in medium flame for 2-3 minutes,taking care to not to burn it.
  5. fried onionAdd ground paste
  6. Add the chopped veggies along with tomato(if desired) and the mint and coriander leaves and fry in medium flame for 3 minutes. Add the coconut milk and bring to boil,add required salt.
  7. Add veggiesAdd coconut milk
  8. Then add the vermicelli.Let it boil till it absorbs all the coconut milk and then keep the flame in lowest possible and cook covered for 4-5 minutes.
  9. Add semiyacooked
  10. Garnish with cashews fried in ghee if you want,or just simply with chopped coriander leaves… serve hot with raita of your choice!

Notes

  • If you make the biryani with proper care/just like we make our rice biryani, you will get an equally yummy,delightful biryani.
  • Vegetables I used are-carrot,beans,green peas and cauliflower.
  • Don't cook for long time than mentioned as it will make the vermicelli sticky. Also increasing the water/coconut milk will make it sticky and gooey. Using less water ratio and cooking in low flame is the key to get it nice!
  • You can grind the mint leaves along with the grinding items.
  • You can use ginger garlic paste and add the whole masalas while tempering and avoid the grinding part,if you are lazy to do grinding!

vermicelli biryani


THAYIR SEMIYA / CURD SEMIYA

This one,I recently had in one of my hubby’s friends house,she is a wonderful cook and expert in making biryani(Hyderabadi origin) and this time too she had made vegetable biryani along with raita,rasam and ladies finger curry and the ‘Thayir semiya’. I had this curd vermicelli for first time and asked her the recipe,I was like,why I haven't tried this before?? It was totally yummy and broke the assumption I had before tasting this,so if you are also like me,go and try it immediately!

Thayir semiya

Ingredients ( makes two bowls as shown above)

Vermicelli/semiya - 1/2 cup

Water - 1&1/2 cup

milk - 1/4cup

Curd - 1/2 cup

Butter or sour cream (optional) - 1 tsp

Salt - As needed


Method

  1. Boil water in a pan with salt and add the vermicelli,cook till soft and before it starts sticking to the pan,put off the fire.(add butter if desired at this stage)
  2. Cooked
  3. Cool down and add milk and curd and mix well. Add water or curd or milk to get desired loose consistency.
  4. Add milk and curd
  5. Temper with the usual items you do same as for the curd rice,I just tempered with oil,mustard,green chilli,asafoetida and curry leaves.
  6. temper

Note:


  • You can add chopped ginger,coriander leaves,carrots,grapes as you do for curd rice to make it more special and rich!

I had this creamy,yummy and soft curd semiya with tomato thokku…

Thayir semiya

P.S. : Thanks for the lovely serving bowls Jeyashri ,I really needed some ;)

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Mixed vegetable kurma Potato kurma Kadai Bhendi Aloo palak Aloo bhendi masala Dal Makhani Boondhi raita Channa Bhatura Pindi Channa Peas masala Aloo Gobi Gobi Masala restaurant style Channa for Bhatura Baby corn Kurma 100% Microwave Butter Paneer masala Cauliflower and peas kurma Onion tomato gravy Whole green gram dhal Palak paneer Mutter paneer Masala Butter paneer masala Paneer Bhurji Cheesy Cauliflower Kofta Curry Hyderabad Subz Korma Paneer Jalfrezi Recipe Shahi paneer Kadai Paneer Paneer Pasanda Dum Aloo / Aloo dum Rajma masala Methi mutter malai Peas masala2 Chilli paneer gravy Potato masala for poori Aloo Bhaji Veg Manchurian Gravy Dal baati Schezwan baby potatoes Baingan bharta Malai kofta gravy Ridge gourd sabji Corn capsicum masala Puli sadham/tamarind rice with garlic Puliyogare Baby corn Pulav Tomato peas pulao Sweet corn pulao Tomato rice Tomato Bath Small potato Briyani Sprouted green gram fried rice Vegetable fried rice Fried rice Garlic rice Paneer fried rice Vaangi bath Coconut milk veg.briyani Capsicum rice Sambar sadam Vegetable Biryani Layered vegetable Biryani Mushroom biryani Thengai Sadham Peanut rice Jeera Rice Mango rice Curd rice/ thayir sadam Lemon rice Veg pulao Sesame rice Channa pulao Jeera cashew pulao Beetroot pulao Narthangai sadam Instant puli sadam Methi pulao Soya chunks biryani Curry leaves rice Kashmiri pulao Dal kichdi Tawa pulao Badhusha Jangri Sweet boondhi Jalebi Maida Burfi Kesar Burfi Paal Kesari(Kesari using milk) Rava Kesari Semiya Kesari Fruit Kesari Ras malai Rasgulla Rava Ladoo Corn flour halwa Carrot Halwa Beetroot Halwa Badam Halwa Shahi Tukra/tukda Sandesh Kaju Katli Coconut Barfi Sweet somas Aval ladoo Atta ladoo Nei urundai Besan ladoo Gulab Jamun Mysore pak Boondi ladoo Chocolate burfi Microwave therattipal Aval kesari Eggless chocolate mousse Apple custard Nutella truffles Mango Sago Caramel bread pudding Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Paal Kozhukattai Payatham 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