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49 recipes


eggless French toast recipe | Indian style French toast without eggs | custard French toast | with 10 amazing images. Make your mornings special with these Eggless French Toast which get done in 30 minutes or less! Learn how to make eggless French toast recipe | Indian style French toast without eggs | custard French toast | These Indian style French toast without eggs taste just like your favourite French toast with crispy crust and soft and fluffy centre but made without eggs. It is basically bread that is dipped in custard mixture instead of traditional egg based batter then cooked in butter and drizzled with maple syrup. This vegetarian version is nothing short of a taste of heaven! Next comes the choice of bread. While you can use any type of bread – BrownBread, multigrain bread, brioche or even Sandwich Bread – make sure to use thick slices of a few days old bread. A thick slice will avoid the toast from turning soggy after frying. These custard French toast taste just fab with a drizzle of some maple syrup or honey, or topped with some fruits, berries or both. You can even pair this eggless French Toast with milk, tea or coffee for that perfect American breakfast. pro tips to make eggless French toast recipe: 1. Make sure to use thick bread slices, it gives a hearty texture. 2. Ensure the bread is evenly coated in the batter but not overly soaked. Let excess batter drip off: This prevents soggy French toast. 3. Use whole wheat flour or gluten-free bread for a healthier option. Enjoy eggless French toast recipe | Indian style French toast without eggs | custard French toast | with detailed step by step photos.

eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake | vegetarian vanilla cake | with 15 amazing images. Our eggless vanilla cake using curd recipe is an Indian style eggless vanilla sponge cake. We have made this light and airy eggless vanilla cake using curd for vegetarians who don’t eat eggs. Our eggless vanilla cake using curd uses basic Indian ingredients like plain flour, baking powder, sour cuds, baking soda, butter, sugar and vanilla essence to get that super vanilla flavour. Indian style eggless vanilla sponge cake made using a dash of curds are so soft that it would be tough to believe that one hasn’t used eggs in it! Tips for eggless vanilla cake using curd. 1. Add baking powder. It adds the necessary lift to the cake. 2. Sift plain flour and baking powder together and keep aside. Sifting together results in uniform mixing and adds aeration to the cake mix. 3. The reason to use both baking powder and baking soda is that they affect both the browning and texture of the eggless vanilla sponge cake. 4. Add curd. If your curd is not sour, add a tbsp of vinegar in the curd and then add it to the cake mix. 5. the batter should be of pouring consistency. enjoy the eggless vanilla sponge cake with curd as it is along with chai or coffee. See our collection of eggless Indian cake recipes. Learn to make eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake | vegetarian vanilla cake | with step by step photos below.

baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla | with 15 amazing images. baked rasgulla is a different and unique version of rasgulla. Learn how to make baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla | Love rasgullas? Then, this baked rasgulla is just the right dessert for you. If you like rasgulla, you will love the baked version. Bengali baked rasgulla is utterly delicious and easy to make. No need to make rasgulla from scratch; use store-bought ones, top it with some rabri or mawa mixture and bake it. Bengali baked rasgulla has a slightly charred rasgulla top combined with thick mawa mixture is match made in heaven. It’s creamy and highly delicious. You can chill these baked rasgulla in the freezer or serve it warm. It doesn’t matter. It will taste good in any case. This baked rasgulla is a must-try dessert. Tips to make baked rasgulla: 1. Make sure to use fresh and soft rasgullas for the better results. 2. Instead of mawa you can use milk powder to make this recipe. 3. You can also use aluminium cake tin to bake these rasgullas. Enjoy baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla | with detailed step by step photos.

eggless cinnamon rolls | Indian style cinnamon rolls recipe | how to make easy cinnamon rolls at home | with 36 amazing images. eggless cinnamon rolls is a soft and gooey chocolate based dessert which is also enjoyed at tea time. Learn how to make easy cinnamon rolls at home. To make homemade cinnamon rolls, combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the butter and milk in a saucepan, mix well and cook on a medium flame for 1 to 2 minutes. Cool slightly. Combine the plain flour, butter-milk mixture, yeast-sugar mixture and salt and knead into a soft dough without using any water. Cover with a damp muslin cloth and keep aside in a warm place for 1 hour. Knead well and roll the dough into a 300 mm. (12”) by 225 mm. (9”) diameter rectangle. Spread the prepared filling evenly over it leaving ½” space from all the sides. Roll from the longer side to another end. Cut into 13 equal slices using a sharp knife. Arrange them in a 175 mm. (7”) diameter cake tin. Cover with a damp muslin cloth and keep aside in a warm place for 30 minutes. Bake in a pre-heated oven at 200°c (400°f) for 20 minutes. Cool slightly, loosen the edges with a knife, demould it. Brush with melted butter evenly over it. Serve immediately. If you are used to local bakeries simply serving cinnamon-flavoured buns in the name of cinnamon rolls, you are in for a real, super surprise! These eggless cinnamon rolls are the real thing. Here, the dough is packed with a cinnamon-flavoured icing and then baked to perfection. As you bite into best homemade cinnamon rolls, the soft and fluffy bread reveals a creamy, cinnamon-tinged core, enthralling your taste buds and making your heart soar with joy! Enjoy these buttery, tasty easy cinnamon rolls made at home with a cup of hot coffee, cocoa or tea. You can also try other bread recipes like Bread Rolls or Thai Curry Bread Rolls. Tips for homemade cinnamon rolls. 1. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. 2. Prefer to sieve the maida to make it lump free. 3. The rolling has to be uniform, so the cinnamon rolls bake evenly too. For that we suggest, you use a thick rolling pin so you can give uniform pressure. 4. These rolls have a resting time at 2 stages, so plan for making them in advance. 5. Always use a damp muslin cloth while setting the dough and rolls aside. This is to prevent them from drying. Enjoy eggless cinnamon rolls | Indian style cinnamon rolls recipe | how to make easy cinnamon rolls at home | with step by step photos.

The crispy biscuit base laden with fresh and creamy fruits is sure to excite even the most tired taste buds! quite naturally, this is one of the most popular cheesecakes across the world, and there are many ways of making this international favourite. This particular version combines strawberries with white chocolate. You can even use a basic cheesecake mixture instead, for an equally good experience. Depending on the sweetness of the strawberries, adjust the proportion of sugar in the strawberry sauce.

coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with 33 amazing images. coconut burfi is an exciting fare to perk your Indian festive mood. Learn how to make layered rose coconut barfi. Coconut Burfi (Barfi, or Burfi) is a popular Indian sweet or Indian fudge, made with dry desiccated coconut, milk, sugar and flavored with cardamom. Here we are making a layered coconut burfi recipe made of a base white layer and top pink layer. This layered coconut barfi is very easy to make and turns out soft and delicious using ingredients easily available at home. Rose coconut barfi is made from simple ingredients like desiccated coconut, milk, fresh cream, cardamom, rose essence and sugar to sweeten it. No need to sweat over the consistency of the sugar syrup or any such complications to make rich mithai. Just follow the simple instructions, and very soon you will have a melt in mouth nariyal barfi, with the rich texture, flavour of coconut and rose tinged with the intense aroma of cardamom. Tips to make coconut barfi: 1. Instead of sugar you can also add condensed milk to make barfi. 2. Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious. 3. Roast the coconut on low heat for a minutes to intensify the coconut flavor. Make sure to not change the coconut color while roasting. 4. Instead of desiccated coconut you can also use freshly grated coconut. 5. Make sure to keep the excess parchment paper in the tin which becomes easier to transfer to the chopping board and the barfi also comes out easily. Enjoy | coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with detailed step by step photos.

chocolate walnut fudge balls recipe | 5 minute walnut chocolate fudge balls | eggless chocolate fudge balls with condensed milk | with 16 amazing images. chocolate walnut fudge balls recipe | 5 minute walnut chocolate fudge balls | eggless chocolate fudge balls with condensed milk is a quick fix dessert to try when you do not have much time on hand. Learn how to make 5 minute walnut chocolate fudge balls. To make chocolate walnut fudge balls, combine all the ingredients except walnuts in a broad non-stick pan, mix well and cook on a medium flame for 3 minutes or till the mixture thickens and starts to leave the sides of the pan, while stirring continuously. Switch off the flame, add the walnuts and mix well. Transfer to a plate and allow the mixture to cool completely (for approx. ½ hour). Divide the mixture into 12 equal portions and shape each portion in a round ball. Serve immediately or store in an air-tight container. Who does not like the rich and pampering mouth-feel of fudge! 5 minute walnut chocolate fudge balls have a luscious texture and a rich and intense flavour, thanks to the combination of condensed milk, butter and cocoa. Crunchy specks of walnut in every bite complement the sweet cocoa flavour of this dessert, carrying the experience far beyond comparison. Relish these luscious eggless chocolate fudge balls with condensed milk dotted with vanilla essence, and bask in the ecstasy of your taste buds! Also do try peanut butter coconut balls and cashew walnut date balls. Tips to make chocolate walnut fudge balls. 1. These fudge balls stay fresh for 4 days when refrigerated in an air-tight container. 2. You can also use chopped almonds instead of walnuts or you can also use a combination of both. 3. Stir continuously while cooking, otherwise the chocolate will burn and give a bitter taste. Enjoy chocolate walnut fudge balls recipe | 5 minute walnut chocolate fudge balls | eggless chocolate fudge balls with condensed milk | with step by step photos.

mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images. Mohanthal is a traditional Gujarati mithai with the rich flavour and melt-in-the-mouth texture of ghee-roasted besan and sugar. Rose water and spices like cardamom and saffron give the sweet an enticing flavour and captivating aroma to mohanthal , while an assortment of slivered nuts makes the sweet richer. Popular in Rajasthan and Gujarat, this mohanthal sweet is a part and parcel of the festive season. We have used regular besan for this traditional gujarati mohanthal recipe, which is easy to procure. During my visit to Gujarat, I saw mohanthal available in all sweet shops. Mohanthal mithai texture should be rough and hence we use a sieve with big holes for the besan mixture. While cooking the besan mixture make sure the flame is low to medium which would prevent the besan from giving a raw taste. It’s worth the effort as the result is a perfect traditional gujarati mohanthal. The sugar syrup consistency of gujarati mohanthal is a crucial step and should be cooked to 1.5 thread consistency. rajasthani mohanthal can be stored at room temperature in an airtight container for around 10 days! Aside from traditional gujarati mohanthal, check our collection of traditional Indian mithai recipes from coconut rava ladoo to makhne ki kheer. Enjoy mohanthal with step by step photos and video below.

golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with amazing 16 images. golpapdi recipe is a traditional Gujarati sweet dish prepared with whole-wheat flour and jaggery. Gujarati gol papdi is one of the quickest sweet to prepare and also this wheat flour based sweet is easier to prepare than any of the other traditional Gujarati sweets. The texture of golpapdi is not like kaju katli or a barfi, it is quite crumbly yet melt in your mouth texture. The texture is derived by addition of ghee. Gujarati gol papdi is made with the most basic Indian sweet ingredients and I am also sure that each ingredient used in the recipe is definitely available in every Indian household pantry. The recipe is hassel-free and quite easy to prepare yet you need to be a little patient while preparing gol papdi. Also, before adding the jaggery to the golpapdi make sure to turn the flame off as you do not want to boil the jaggery and reach one string consistency. That will make the sukhdi hard and chewy. Add more or less jaggery as per your taste. Make sure to chop the jaggery or grate it as it will melt faster. Store sukhdi in an air-tight container. Traditionally sukhdi is eaten during the winters as it provides your body with warmth. I usually have gol papdi made and stored which helps kill the craving of sweets. Since golpapdi does not have too much ghee and is trouble-free to prepare, you can even make it often as an evening snack. In the winters, you can also add edible gum (gaund) to this golpapdi recipe as done in many states of Gujarat. Learn to make golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with detailed step by step recipe photos and video below.

A yummy, melt-in-the-mouth treat with the contrasting flavours of milk and orange! The traditional Bengali mithai, Sandesh, is made more exciting by the addition of orange squash, which gives a lively dimension to it. We have made this Quick Orange Sandesh with readymade paneer so you can prepare it quickly within minutes. The best part is that this lovely treat can be stored in the Refrigerator for 3-4 days, so you can enjoy it whenever you want.

rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images. rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. rasgulla are served along with syrup and even cooked in the same sugar syrup. Ras stands for syrup and gulla stands for balls. rasgulla is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgulla. Remember that everything matters in the making of perfect rasgullas---from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. Chhena is coagulated milk which acts a base for rasgulla. When you make rasgulla make sure to use and prepare fresh chhena, as making it in advance and storing it the refrigerator will change the texture of the rasgulla sweet. Notes and tips to make the perfect Bengali rasgulla recipe. 1. Bengali rosgulla is made using chenna. To make chenna at home, heat the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring it to a boil. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk. Ideally, cow’s milk gives best result as it has less fat comparatively and the formation of malai (milk granules) is lesser. Keep stirring in between so that milk does not get stick to the bottom of the pan and get burnt. 2. To make soft, spongy rasgulla at home, put 5 cups of water in a steamer or a pressure cooker. For an added flavor, you can add some cardamom pods in sugar syrup. Make sure to have enough room for chenna balls to submerge completely and swell double or triple in size while boiling. 3. Do not hang the chenna for more than 30 to 45 minutes or else the chenna will be completely dry and rasgulla will turn hard. 3. Knead until the chenna is smooth, free of lumps and has no milk granules. If the chenna is not smooth the rosogulla may turn hard. Don’t over knead or else there will be no moisture and rasgulla will develop cracks. 4. Remove Bengali rasgulla gently into a bowl. They will shrink a little after switching off the flame but it is normal. Before removing them if you wish to check if the rasgullas are cooked , or not drop a rasgulla in a glass of fresh water. It will sink to the bottom if done or else it will float on top if it is raw from inside. So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, rasgulla becomes quite easy and you will be game to make it very frequently! Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh. Learn to make rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with detailed step by step photos.

homemade chocolate balls recipe | no bake Indian chocolate balls | 5 ingredient homemade chocolate balls | chocolate balls with Marie biscuit | with 11 amazing images. homemade chocolate balls recipe | no bake Indian chocolate balls | 5 ingredient homemade chocolate balls | chocolate balls with Marie biscuit is a quick fix dessert for kids. Learn how to make no bake chocolate balls. To make homemade chocolate balls, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 10 equal portions and roll each portion into a ball. Roll them into the desiccated coconut and serve immediately or store the homemade chocolate balls in an airtight container. It will lasts well for 2 to 3 days at room temperature. An indigenous, chocolaty treat that was once popularly made in homes all over India, at a time where commercial chocolates were neither easily available nor economical. No bake chocolate balls is a recipe that unfailingly kindles happy childhood memories in all of us. It is a quick and easy recipe, and kids can help their mothers make it. The combination of crushed biscuits, dessicated coconut and cocoa held together by gooey condensed milk gives this 5 ingredient homemade chocolate balls an exciting mouth-feel and rich flavour. These chocolate balls with Marie biscuit can be relished immediately and also stored for 2 to 3 days in the refrigerator to enjoy whenever you wish! You can try other dessert recipes like the Poha Ladoo or Chocolate Mousse. Tips for homemade chocolate balls. 1. You can make the chocolate balls without coating with desiccated coconut also, they will lasts longer. 2. Sweetness always taste before you start shaping the balls, if you need more add condensed milk. 3. They will remain fresh in an air-tight container for atleast 2 to 3 days. 4. Always mix the mixture with your hands so it is mixed properly. Enjoy homemade chocolate balls recipe | no bake Indian chocolate balls | 5 ingredient homemade chocolate balls | chocolate balls with Marie biscuit | with step by step photos.

Exotic though it sounds, and royal though it tastes, the Mawa Anjeer Barfi is really an epitome of convenience! Made with mixed nuts, dried figs and crumbled mawa, this delicacy can be prepared in minutes. You just need to provide a few hours for the sweet to set, that’s all! So, take out the pans and ladles, and whip up this delightful barfi in minutes. Lose yourself in its lingering taste and luxurious texture!

quick mango mousse recipe | 3 ingredient mango mousse | easy mango mousse Indian dessert | mango mousse without gelatin or egg | with 12 amazing images. quick mango mousse recipe | 3 ingredient mango mousse | easy mango mousse Indian dessert | mango mousse without gelatin or egg is a yummy treat to suit all palates. Learn how to make 3 ingredient mango mousse. To make quick mango mousse, combine the mangoes and sugar in a mixer and blend it till smooth. Combine the whipped cream and ¼ cup of the prepared mango mixture in a deep bowl and fold it gently. Keep aside. Put the whipped cream mango mixture in a piping bag and cut off the tip. Keep aside. Take 5 shot serving glasses, put 1½ tbsp of the remaining prepared mango mixture in each glass and tap it lightly. Swirl approx. ¼ cup of the whipp cream-mango mixture in each glass. Top it with 1 tbsp of mangoes over each glass. Refrigerate it for 1 hour or till the mousse sets. Serve chilled. Who can resist the lure of a creamy, fluffy mousse? Indeed, melt-in-the-mouth mousses have a timeless appeal, age no bar! If you add the inimitable flavour of fresh mangoes to the picture, it gets all the more enticing! Indeed, this easy mango mousse Indian dessert, with its creamy mouth-feel and strong flavour of mangoes is a must-try in the summer months. The secret of the 3 ingredient mango mousse lies in beating the cream. It isn’t difficult. You just need to be careful of when the cream is beaten and ready. You should get soft peaks after beating. Check our recipe on how to get perfect whipped cream. Mousses are easy to make, but need a bit of tact while folding the mixture and piping it into the glasses – this recipe will make sure you get it right. Serve the mango mousse without gelatin or egg chilled, as that improves the consistency and heightens the flavour of the mangoes. Tips for quick mango mousse. 1. Make mango pulp using alphonso mangoes only for best flavour and aroma. 2. If you beat the whipped cream for later use, ensure you store it in the freezer. 3. This dessert can be refrigerated for upto 2 days. Enjoy quick mango mousse recipe | 3 ingredient mango mousse | easy mango mousse Indian dessert | mango mousse without gelatin or egg | with step by step photos.

eggless lemon cake | Indian style lemon cake | vegetarian lemon cake | no egg lemon cake | with 17 amazing images. Make this simple eggless lemon cake with easily available ingredients in India. We have made this a vegetarian lemon cake ( no egg lemon cake) as there are a very large number of Indian’s who don’t eat eggs. Indian style lemon cake is made from lemon rind, lemon juice, plain flour, baking powder, baking soda, curds, powdered sugar and oil. To make vegetarian lemon cake, combine the plain flour, baking soda, baking powder in a deep bowl, mix well and keep aside. Combine the curds, powdered sugar, lemon rind, lemon juice and oil in a deep bowl, mix well using a whisk. Add the plain flour mixture and mix well using a spatula. Cool slightly, loosen the sides with the help of a knife and demould it. Cut the cake into wedges. Serve immediately or store in an air-tight container. Bring together the soft succulence of the best of cakes with the citrusy scent and flavour of lemon, to make a perfectly delightful eggless lemon cake treat. The cake dough of the eggless lemon cake is perked up with tangy ingredients like lemon juice and rind, which gives a fresh aroma and refreshing flavour to the cake. Serve the no egg lemon cake warm, with tea, to enjoy the pleasant citrusy tinge. For those who enjoy such fresh and tangy flavours, there are more recipes like the Lemon Butter Icing and Lemon Cheesecake. Learn to make eggless lemon cake | Indian style lemon cake | vegetarian lemon cake | no egg lemon cake | with step by step photos below.
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