Berry yogurt

Ingredients

2 cups frozen berries (blueberry/ raspberry/ strawberry)

¼ cup castor sugar

3 cups low fat yogurt

2 tsp. lemon juice

1/8 tsp. salt

Mint leaves for garnish

Method

Blend together all ingredients without thawing the berries.

Transfer the mixture in a bowl and put it in the freezer.

Freeze, stir from time to time until almost completely frozen.

Scoop & Serve very cold, garnish with a single mint leaf.

Frozen blueberry yogurt

Ingredients

3 cups fresh blueberries

3 Tbsp. lemon juice

¾ cup sugar or according to taste

¼ tsp. salt

1/8 tsp. cinnamon powder

1 ½ cups full fat plain yogurt

½ cup whole milk

1 medium saucepan

1 potato masher

Ice cream maker

Method

Place the blueberries, lemon juice, sugar, salt and cinnamon in the saucepan on medium heat. Stir until sugar dissolves completely. Meanwhile, mash up a few blueberries. Take it off the heat and let it cool completely.

If you want a smooth result, you can process the cooled mixture using a food processor, or skip this step, in which case you’ll have pieces of blueberries which can add texture to the frozen yogurt.

Stir in the yogurt and milk into the blueberry mixture until completely incorporated.

Chill the mixture in the refrigerator for at least 12 hours and churn it in your ice cream maker as per manufacturer’s instructions. Alternatively, freeze the mixture till completely set. Serve cold.

Eggless Almond-Cashew Cookies

Ingredients

1 ½ cups Flour

1/2 cup custard powder

¾ cup powdered sugar

½ Tsp. baking powder

½ cup chopped and dry roasted cashews

¼ cup chopped and dry roasted almonds

½ cup/ 100 gms. semi cold butter

¼ Tsp. pinapple essence/ vanilla essence

2-3 Tbsp. cold milk (optional)

Cling film

Butter paper

Flat baking Tray/ cooking Sheet

Method

Sieve the dry ingredients in a bowl i.e. flour, custard powder and baking powder and mix them.

In a separate bowl, crumble together butter and sugar. Make sure to sieve in case using powdered sugar. Now add in the dry ingredients in portions. You can use an electric beater or do it by hand. Add the nuts and the essence and again blend the mixture to form a dough. Use milk if necessary to bring together the dough.

Divide the dough in two parts and form two separate logs out of them in the desired shape (circular/ cuboid). Wrap them in cling film and chill in refrigerator for at least 2 hours.

With a sharp knife cut half inch cookies from the logs and place them a little apart on the baking tray/ cookie sheet

Bake the cookies in a preheated oven at 180 degrees for 10-14 mins depending on how crispy you like your cookies.

Allow them to cool completely before serving. You can store the cookies easily for 12-15 days.

img_7367

Eggless Tutti Fruiti Cookies

Ingredients

1 ½ cups Flour

1/2 cup custard powder

¾ cup powdered sugar

½ Tsp. baking powder

¾ cup Tutti Fruiti

½ cup/ 100 gms. semi cold butter

¼ Tsp. pinapple essence/ vanilla essence

2-3 Tbsp. cold milk (optional)

Cling film

Butter paper

Flat baking Tray/ cooking Sheet

Method

Sieve the dry ingredients in a bowl i.e. flour, custard powder and baking powder and mix them.

In a separate bowl, crumble together butter and sugar. Make sure to sieve in case using powdered sugar. Now add in the dry ingredients in portions. You can use an electric beater or do it by hand. Add tutti fruity and the essence and again blend the mixture to form a dough. Use milk if necessary to bring together the dough.

Divide the dough in two parts and form two separate logs out of them in the desired shape (circular/ cuboid). Wrap them in cling film and chill in refrigerator for at least 2 hours.

With a sharp knife cut half inch cookies from the logs and place them a little apart on the baking tray/ cookie sheet

Bake the cookies in a preheated oven at 180 degrees for 10-14 mins depending on how crispy you like your cookies.

Allow them to cool completely before serving. You can store the cookies easily for 12-15 days.

img_7201

img_7206

img_7202

Eggless Lemon Flavored Muffins

Ingredients

2/3 cup (appx.)/ 75 gms Flour

1/2 cup (appx.)/ 100 gms thick curd

1/3 (appx.) cup powdered sugar

½  Tsp. baking powder

¼  Tsp. baking soda

3 Tbsp. (appx.) Olive oil

½ Tsp. Lemon essence

½ Tsp. Lemon juice

¼ Tsp. Lemon Zest

6 Muffin Paper liners

Flat baking/ Muffin Tray

Method

Sieve the dry ingredients in a bowl i.e. flour, baking powder and baking soda and mix them.

In a separate bowl, blend together curd and sugar. Make sure to sieve in case using powdered sugar. Now add oil gradually and blend after every addition. Add lemon essence, lemon zest and lemon juice and again blend the mixture.

Add the dry ingredients in portions and mix the batter by cut and fold method.

The batter should be a little thick but of pouring consistency.

Arrange 6 muffin paper liners in the Muffin Tray and pour the batter in these liners in six equal portions and bake in a pre-heated oven first at 210 degrees for 10 mins and then at 150 degrees for 20 mins.

Take the tray out and let the Muffins cool. You can also do icing on the muffins once they have completely cooled. I prefer to have my muffins simple.

img_7404

Bun Pizza

Ingredients

2 cups flour

¾ cup warm water

1 + ¼ Tsp. dry active yeast

1 Tbsp. sugar

1 Tsp. salt

1 Tbsp. olive oil

Water as required to knead the dough

2 Cup chopped vegetables of your choice (mushrooms/ peppers/ corns/ jalapenos etc.)

1 Onion chopped

1 Tsp. garlic paste

Seasonings as per taste (Oregano/ black pepper/ chili flakes/ salt etc.)

2 Tbsp. pizza sauce

1 cup grated mozzarella cheese

Olive oil

Cling Film

1 bowl

Rolling pin

Broad pan with a thick base

Cloth covered lid

Method

Activate the yeast by using warm water and sugar. Stir a little and let it rest for 2-3 minutes or until you see froth on the surface.

In a bowl, sieve flour and salt and create a well in the middle. Knead a soft and smooth dough using active yeast and oil. You can use more warm water if required, to knead the dough.

Brush the dough with some olive oil and cover the bowl with cling film wrap. Let the dough rest for two hours in a warm place.

Meanwhile, heat the pan and sauté the onions and garlic using a little olive oil. Add chopped vegetables and seasonings of your choice. Once the vegetables are almost done, add the pizza sauce and mix well. Turn off the heat and let the veggies cool down to room temperature.

Mix the grated cheese and vegetables to prepare the filling for the pizza buns.

Check the dough after 2 hours. It should have doubled its size. Remove the Cling film wrap and punch and fold the dough lightly to remove extra air. Divide the dough in equal portions and make smooth balls to roll. Grease the pan with olive oil.

Roll out the dough balls in small discs and put sufficient filling prepared earlier. Make sure it is at room temperature. Tuck in the sides to make a small ball like we do in stuff paranthas. Do the same with rest of the dough and place them in the pan at equal distance. Cover the pan and keep it at a warm place for second proofing for an hour. The stuffed dough balls would have proofed further as shown in the picture.

Keep the pan on low flame and cover it with clothed lid to avoid steam spilling on the contents of the pan.

Check after 5-7 minutes. The cooked side should be light golden brown. Using a plate flip the contents of the pan and put the uncooked side at bottom. Cover with the lid and cook again for 5-7 minutes.

Turn off the heat and remove the buns carefully on a plate. Serve warm with ketchup or dips of your choice.

img_5965

img_5967

img_5966

Eggless sponge cake

Ingredients – Baking utensil size 2

¾ + 1/8 cup flour (100 gm)

¼ cup cocoa powder (for chocolate cakes) or ¼ cup custard powder for vanilla cakes

½ Tsp. Soda bicarbonate

1 Tsp. baking powder

½ tin condensed milk (200 gm)

¼ cup powdered sugar (40 gm)

½ cup odor less and taste less oil

½ cup milk

1 ½ Tsp. Vanilla essence

Electric Beater

Spatula

1 Toothpick

3 bowls

Size 2 baking dish

Butter paper cut in size of the baking dish base

Method

Place the butter paper in the baking dish and grease the sides of the dish. Keep it aside.

Keep the oven for Pre-Heating at 150 degrees for 15 minutes.

Meanwhile, sieve the dry ingredients (flour, soda bicarbonate, baking powder and custard/ cocoa powder) in a bowl. Mix them together. Sieve them again in another bowl. Keep it aside.

Beat the condensed milk lightly. Add powdered sugar in portions and beat till fluffy.

Add oil in portions and beat the batter well.

Add in the batter the dry ingredients and milk in half portions alternatively and beat well. Add vanilla essence before adding the last half of milk and dry ingredients and beat the batter again for 5 minutes till it is smooth, fluffy and of pouring consistency.

Pour the batter in the baking dish and bake at 150 degrees for 40-45 minutes in the pre heated oven.

Check whether it’s baked or not after the timer clocks out using a tooth pick. Let the cake rest and cool completely before serving.

Dhaba style paneer

Ingredients

2 Large onions finely chopped

4 Large grated tomatoes

¾ cup Strained curd

8-10 Black Pepper i.e. kali mirch

2 Green Cardamom i.e. choti elaichi

¼ stick Cinnamon i.e. Dal chini

4-5 Cloves i.e. Laung

1 Dried chilly i.e. sukhi lal mirch

1 Bay leaf i.e tez patta

1 Black Cardamom i.e. badi elaichi

1 Tsp. coriander powder

½ Tsp. Cumin powder (jeera powder)

½ Tsp. Kashmiri Lal Mirch powder

½ Tsp. Red chilly powder (Lal mirch)

1 Tbsp. roasted Gram flour (bhuna hua besan)

1 ½ Tbsp. Desi ghee

¾ Tsp. Turmeric powder (Haldi powder)

1 Tbsp. ginger and garlic paste/ 1 Tsp. ginger paste in case avoiding garlic

Salt as per taste

Water as required

Paneer cut into cubes (You may also fry them)

1 Tsp. dried fenugreek leaves (kasoori methi)

1 Tsp. garam masala

Heavy base wok/ Kadhai

Method

Heat the wok and add all the whole spices. Roast them on low flame. Once they are roasted add the desi ghee.

Add chopped onions and cook them till they are golden brown. Keep the flame at medium only at all times. Just before the onions are done, add turmeric powder and ginger-garlic paste.

Add the curd and cook till the oil separates.

Add grated tomatoes and salt. Cook till the oil separates.

Add grounded spices i.e. powdered spices and mix well. Add water as per required consistency and bring the gravy to a boil. Bring the flame to low.

Add pieces of paneer to the gravy. And cover the wok with a lid or plate. Cook for 5 mins.

Add garam masala and kasoori methi.

Add butter at the time of serving.

img_4669

Eggless Walnut Brownies

Ingredients

1 cup Flour

1/3 cup cocoa powder

¾ cup thick curd

¾ cup castor sugar or powdered sugar

1 Tsp. baking powder

½ Tsp. baking soda

½ cup flavorless oil

1 Tsp. vanilla essence

1/3 cup chopped walnuts

Butter paper

Flat baking Tray

Method

Sieve the dry ingredients in a bowl i.e. flour, cocoa powder, baking powder and baking soda and mix them.

In a separate bowl, blend together curd and sugar. Make sure to sieve in case using powdered sugar. Now add oil gradually and blend after every addition. Add vanilla essence and again blend the mixture.

Add the dry ingredients in portions and mix the batter by cut and fold method.

Lastly, add the chopped walnuts. The batter should be a little thick and not of pouring consistency.

Line the baking tray with butter paper. Alternatively, Line the tray with aluminium foil, grease and dust with flour.

Spread the batter equally on the tray and bake at 180 degrees for 20-25 mins.

Take the tray out and let the brownies cool before cutting into pieces.

img_5434img_5433

Mango Cheesecake with glazed Kiwi Toppings

Ingredients

12-14 Marie biscuits or digestive biscuits

2 Tbsp. melted butter/ 2 Tbsp. Honey

8-9” vessel (preferably baking vessel with removable base)

200 gm. Rich crème

1 cup powdered sugar

3 Tbsp. cheese spread

1 ½ Tbsp. gelatin

1 cup mango juice (Slice/ Mazza/ Fruity etc)

1 cup hung curd

1 cup mango pulp (strained through a sieve so that its lump free)

1 Kiwi sliced

3 Tbsp. crystal sugar

Lemon zest for twist

Method

Transfer biscuits in a thick plastic bag or a zip lock food storage bag and crush them with the help of a rolling pin; add melted butter/ honey to the crushed biscuits and mix well. Spread the mixture at the bottom of the baking vessel. Press with the back of a steel bowl and freeze for at least 15-20 minutes till the base is set.

Sprinkle the gelatin over half cup mango juice. Soak for 15 minutes and then warm it on low heat or microwave for 20 seconds until the gelatin dissolves.

Whisk the sugar, hung curd and cheese spread till smooth. Make sure you don’t over whisk it. Add gelatin and mango pulp and mix well. Beat cream till light and fluffy. Fold the cream gently with rest of the ingredients.

Pour the mixture over the biscuit base. Allow to set for at least 2 hours.

After 2 hours… take the vessel out of the refrigerator and remove the sides of the vessel. It must be set by now. Decorate with kiwi slices.

Meanwhile, put a sauce pan with thick base on low heat. Add the crystal sugar and the remaining ½ cup mango juice and a little lemon zest and mix till the sugar dissolves completely. Turn off the heat and let the mix cool for about a minute.

Using a brush glaze the kiwis with the syrup and if you have an extra sweet tooth pour the remaining glaze on top of the cheese cake. You may also decorate using piped cream.

Chill the cheesecake for another hour before serving.

IMG_4041

IMG_4039

IMG_4044

IMG_4031