yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack | with 26 amazing images.
yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack is a tea time Indian snack recipe. Learn how to make moong and urad dal pakoda.
To make yellow moong and urad dal pakoda, combine the yellow moong dal and urad dal in a deep bowl and soak in enough water for 3 hours. Drain well. Blend in a mixer till coarse using ½ cup of water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry, a few pakodas at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve the yellow moong and urad dal pakoda immediately with coconut chutney.
These unique pakodas have a very different mouth-feel and a perfect flavour! These moong urad dal bhajiya are not crisp like the conventional pakodas but interestingly soft.
A combination of spices, ginger and green chillies is worked into the batter to give the urad and moong dal pakoda Indian snack an appetizing flavour. Serve with coconut chutney on a rainy day and watch them being wiped off the plate within minutes!
If you like moong and urad dal pakoda, you can make monsoon snacking more exciting with other pakoda recipes like recipes like corn pakora, ponk bhajiya and aloo pakoras.
Tips for yellow moong and urad dal pakoda. 1. This recipe calls for the dals to be soaked for 3 hours, so plan it in advance. 2. Drain the dals well after straining. 3. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 4. The batter has to be thick and of dropping consistency. 5. Also blend the batter till coarse to enjoy its mouthfeel. 6. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 7. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking.
Enjoy yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack | with step by step photos. Excite your taste buds, the Mexican way! Spicy Mushroom Enchiladas is an absolutely adventurous dish that features corn tortillas stuffed with a tangy and herby mushroom filling.
The enchiladas are drowned in tomato sauce, topped with loads of cheese and baked in an oven, to get the perfect texture and to boost the multiple flavours that feature in this fabulous culinary creation.
Serve the Spicy Mushroom Enchiladas hot and fresh, to get a taste of true excitement! Vegetable risotto is a very easy and a delicious recipe. . . Actual risotto is made using arboria rice but you can also use basmati rice, it taste the same. . . This rice prepartion is cheesy, colorful and fun to eat. . Serve it with garlic bread. .
badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli | with 21 amazing images.
badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli is a quick Indian mithai. Learn how to make healthy almond burfi.
To make badam burfi, combine the almonds and enough hot water in a deep bowl, cover with a lid and keep aside to soak for 2 hours. Drain well. Peel the almonds. Blend them in a mixer along with the milk to make a smooth paste. Keep aside. Combine the saffron and warm milk in a small bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the almond paste, mix well and cook on a slow flame for 4 minutes, while stirring continuously. Add the sugar and cardamom powder, mix well and cook on a slow flame for 4 minutes, while stirring continuously. Pour the mixture immediately into a 175 mm. (7”) diameter greased plate and spread it evenly to make a square. Cut into 18 equal pieces using a sharp knife. Cool and keep aside for 30 minutes. Serve or store in an air-tight container. Use as required.
Barfis have a knack of tempting everyone, young and old. But many of us resist taking a bite as we are scared of the calories hidden in it! Here is a healthy almond burfi that you can indulge in occasionally. Made of protein-rich almonds, this yummy barfi uses very little ghee and sugar.
This easy Indian badam burfi has the right amount of sweetness and a rather rich flavour, thanks to the magic of spices like saffron and cardamom. Further, we have used cow’s milk in this recipe to cut down slightly on the calorie and fat count.
One piece of this badam katli can be enjoyed by weight watchers, women with PCOS and heart patients occasionally. Remember it is just to satisfy your sweet craving and is a healthier choice than sugar, mava and ghee laden sweets. Try other healthy sweets like Date Walnut Balls or Jowar Apple Sheera.
Tips for badam burfi. 1. Remember to use hot water for soaking. This helps to peel the almonds easily. 2. To peel the almonds, press each almond between a thumb and forefinger and slide your thumb forward. This will make the almond slip out of its skin easily. 3. Prefer to use a broad non-stick pan for cooking, so there is enough space for stirring. 4. Keep stirring it continuously to prevent the mixture from sticking to the pan. 5. Prefer to use fresh cardamom powder for best flavour. 6. Remember to cool the almond mixture in the plate before separating the pieces. 7. It stays fresh for 3 days in an airtight container at room temperature. Relish every bite of this delectable treat!
Enjoy badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli | with step by step photos. malai kulfi recipe | malai kulfi with condensed milk | eggless Indian malai kulfi | homemade malai kulfi | with 39 amazing images.
malai kulfi recipe | malai kulfi with condensed milk | eggless Indian malai kulfi | homemade malai kulfi is an all time favourite of people of all ages. Learn how to make malai kulfi with condensed milk.
To make malai kulfi, combine the cornflour with the milk and mix well. Keep aside. Heat the milk and condensed milk in a deep non-stick pan and bring it to a boil on a medium flame, while stirring occasionally, so that the milk does not stick to the bottom of the pan. It should take approximately 9 to 10 minutes. Simmer the milk on a low flame for 40 minutes while stirring occasionally. Add the cornflour mixture and cardamom powder, mix well and cook on a slow flame, while stirring occasionally for 12 minutes or till it becomes thick. Switch off the flame and let it cool completely. Pour the mixture into 6 aluminium kulfi moulds. Freeze overnight or till set.
Being a frozen dairy dessert, kulfi is technically an ice-cream, but with the rich flavour and unique texture of condensed milk, it is a class apart, a genre in its own right! Of the many varieties of kulfi, this traditional eggless Indian malai kulfi stands out with an extra rich and intense flavour.
The creaminess of homemade malai kulfi is all thanks to the slow but rewarding process of simmering full-fat milk till it gets an irresistible texture and aroma. The addition of condensed milk thickens it further making it a perfect dessert that your guests will be talking about it for days to come.
A sprinkling of cardamom accentuates the appeal of this malai kulfi with condensed milk. It gives a fabulous aroma and flavour which can lure anyone.
Tips for malai kulfi. 1. This kulfi can be made only with full fat milk. It is also called full cream milk or buffalo’s milk. This milk has a perfect amount of fat and creaminess. 2. Remember to keep scraping the sides of the pan so that the milk does not stick there. 3. Stir the cornflour mixture just before adding as some corn flour sticks at the bottom. 4. After you add the cornflour mixture you will have to stir often as the mixture starts to thicken fast. 5. Ensure to keep the freezer clutter-free. If the freezer is almost full, then the kulfi may not set well. Also there are chances that the kulfi may have icicles.
Enjoy malai kulfi recipe | malai kulfi with condensed milk | eggless Indian malai kulfi | homemade malai kulfi | with step by step photos. Sweet Corn and Cheese Quesadillas recipe | Jain Quesadillas | Corn and Cheese Tortilla Pockets | Corn and Cheese Flatbreads | with 20 amazing images.
This recipe brings a Mexican favourite to your dining table! Sweet Corn and Cheese Quesadillas, featuring the lovable gooeyness of cheese and the joyous crunch of corn, is a dish that your whole family will love.
Some smart moves such as using a combination of refined and whole wheat flours to make the tortillas, and including assorted veggies in the stuffing, enhance the texture and flavour of these Sweet Corn and Cheese Quesadillas making them a pleasure to bite into.
Just make sure you serve this Sweet Corn and Cheese Quesadillas immediately on preparation before the stuffing as well as the tortillas lose their best textures.
Enjoy Sweet Corn and Cheese Quesadillas recipe | Jain Quesadillas | Corn and Cheese Tortilla Pockets | Corn and Cheese Flatbreads | with step by step photos. dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with 36 step by step images.
dahi vada is a famous snack sold on the streets of Delhi. Learn how to make urad dal dahi vada.
Fluffy, golden-coloured urad dal vadas might taste good as such, but they taste even better when made into tongue-tickling dahi bhalla.
To make dahi vada, first make the vadas. Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water. Divide the batter into 6 equal portions and keep aside. Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides. Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside. Take enough water in a deep bowl and soak the vadas in it for 15 minutes. Squeeze out all the excess water from the vadas and flatten lightly between your palms. Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture. Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt. Serve immediately.
Soak the urad dal dahi vada in water to make them softer; drown them in sweetened curds; and serve with a drizzling of khajur imli ki chutney and a sprinkling of spice powders. If you wish, you can garnish the dahi vadas more elaborately with sev or south Indian mixture, finely chopped onions, and so on.
While the South Indian style dahi vada is sweet due to the addition of sugar in dahi, the North Indian style has salted dahi. This North Indian chaat recipe can be served as a snack or even side dish to the Main Course.
Tips for dahi vada. 1. Do not soak the vadas for too long, else they might break. 2. You can squeeze out the water from the vadas and keep them refrigerated. Assemble it just before serving then. 3. A garnish of pomegranate seeds is also enjoyed by some. You can try it too!. 4. As a variation, you can also try moong dal dahi vada.
Enjoy dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with step by step photos and video. basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti | with 38 amazing images.
basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti is a perfectly pepped up pasta. Learn how to make spaghetti with tomato basil sauce.
To make basil and tomato pasta, heat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the cherry tomatoes and sauté on a high flame for 1 to 2 minutes. Add the tomato pulp and cook on a medium flame for 5 to 7 minutes or till the sauce thickens, while stirring occasionally. Add the chilli powder, tomato purée, sugar, salt and ¼ cup of water and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Switch off the flame, add the cream and basil leaves and mix well. Just before serving, re-heat the tomato basil sauce, add the spaghetti in it and toss well. Cook on a medium flame for 1 minute or till the sauce coats the spaghetti well. Serve hot garnished with the cheese and basil leaves.
Pasta is always served with a sauce in southern Italy and the sauce invariably includes tomatoes, onions and garlic amongst its ingredients. Basil and tomato sauce is arguably one of the best known pasta sauces of Italy. In tomato basil pasta, spaghetti is accompanied with this famous basil and red tomato sauce. You can prepare larger quantities of this sauce and freeze it. Parboiled vegetables can also be added to this recipe.
Indian tomato spaghetti is a perfect one dish meal which not only looks attractive and tempting to indulge into, but also has a burst of flavours. Basil is the taste enhancer, while fresh cream adds a luscious mouthfeel which kids and adults will enjoy alike.
Tips for making tomato and basil pasta. 1. We have used readymade tomato puree as we need only 2 tbsp. The remaining can be removed from the tetra pack and stored in an air tight container in the freezer, it will lasts for 2 months. 2. The quantity of the sugar will depend on the sourness of the tomatoes. 3. We suggest that you make the tomato basil sauce and boil the spaghetti in advance, but mix and toss just before serving. This is to prevent the drying of the pasta and also for best texture and flavour.
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eggless tiramisu cake recipe | Indian style tiramisu cake | no bake classic tiramisu | with 26 amazing images.
This eggless tiramisu cake indulgent dessert is perfect for special occasions or whenever you crave a classic Italian sweet! Learn how to make eggless tiramisu cake recipe | Indian style tiramisu cake | no bake classic tiramisu |
Tiramisu cake, this classic, delightful dessert, is traditionally made using eggs. It’s perfect eggless, no bake classic tiramisu recipe is for those who prefer eggless desserts without compromising on the rich flavors of coffee, cream, and cocoa. Here’s a simple guide to making this decadent cake.
Indian style tiramisu cake is made up of ladyfinger biscuits also known as tiramisu biscuits, which are dipped in coffee, layered with a creamy vanilla flavoured mascarpone and whipped cream mixture and further dusted with cocoa powder. This classic treat is known for its creamy texture and the rich flavor of coffee and cocoa.
pro tips to make eggless tiramisu cake: 1. Adjust the sweetness of the coffee mixture to your taste. You can add a bit of sugar or a sweetener if needed. 2. Since traditional tiramisu uses mascarpone cheese, you can also use a blend of cream cheese. 3. Allow the assembled tiramisu biscuits to chill in the refrigerator for at least 4 hours or overnight. This helps the flavours meld together and the cream to set properly.
Enjoy eggless tiramisu cake recipe | Indian style tiramisu cake | no bake classic tiramisu | with detailed step by step photos. mayonnaise sandwich recipe | veg mayo sandwich | eggless mayonnaise sandwich | how to make veg mayo sandwich at home | with with 15 amazing images.
mayonnaise sandwich recipe | veg mayo sandwich | eggless mayonnaise sandwich | how to make veg mayo sandwich at home is one of kids’ favourite. Learn how to make veg mayo sandwich at home.
To make mayonnaise sandwich, divide the filling into 6 equal portions and keep aside. Place a lightly buttered bread slice on a clean, dry surface with the buttered side facing upwards. Spread a portion of the prepared filling evenly over it and sandwich it using another bread slice with the buttered side facing downwards. Cut the vegetable mayonnaise sandwich diagonally into 2 equal pieces. Repeat steps 2 to 4 to make 5 more vegetable mayonnaise sandwiches. Serve the vegetable mayonnaise sandwich immediately.
Mayonnaise has a wonderfully creamy and tangy feel that never fails to delight the taste buds. Here, in this easy and quick veg mayo sandwich, it teams up with a horde of crunchy vegetables to satiate you in a tasteful way when you are oh-so-hungry!
Luscious mayonnaise with colourful veggies and red chilli sauce make a yummy filling. With no cooking to do, this eggless vegetable mayonnaise sandwich is ready on table within minutes.
You can use any vegetables available in your refrigerator like parsley, purple cabbage etc. to make veg mayo sandwich at home. The hordes of crunchy vegetables will satiate when you are oh-so-hungry!
Russian Salad Sandwich, Cheese and Spring Onion Sandwich, Tricolor Sandwiches sandwiches are also made using eggless mayonnaise. To satiate your hunger pangs you can also try our other sandwiches like Schezwan Paneer Cold Sandwich and Pineapple, Celery and Cottage Cheese Sandwich.
Tips for mayonnaise sandwich. 1. Use only fresh bread slices for this recipe. 2. Finely chop all the veggies so as to enjoy their crunch. 3. You can make the filling and refrigerate till use, but make the sandwich just before serving.
Enjoy mayonnaise sandwich recipe | veg mayo sandwich | eggless mayonnaise sandwich | how to make veg mayo sandwich at home | with step by step photos. four cheese pizza recipe | Indian style four cheese pizza | mozzarella cheddar processed cheese pizza | four cheese pizza Domino's style | with 25 amazing images.
homemade four cheese pizza has a tantalising flavour and aroma of 4 different types of cheese. Learn how to make four cheese pizza Domino's style.
This four cheese Margherita pizza poses stiff competition to popular store-bought variants like ‘cheese burst’ and ‘cheese overload’. This pizza is made from the ground up – we are going to make everything from the dough to the base and the toppings ourselves – and that is what gives it a totally fabulous texture and flavour.
To make four cheese pizza, combine the yeast, sugar and 2 tbsp of warm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, 1 tsp of olive oil and salt in a deep bowl and knead into a soft dough using enough water. Cover the dough with a damp muslin cloth and keep aside for 1 hour. Press the dough lightly to remove the air, add the remaining 1/2 tsp of olive oil and knead again. Divide the dough into 2 equal portions. Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little plain flour for rolling. Spread 3 tbsp of cheese spread evenly over it. Fold the sides of the rolled dough inwards by 1/2" and press it lightly. Sprinkle 1/4 cup of mozzarella cheese, 1/4 cup of yellow cheddar cheese and 1/4 cup of processed cheese evenly over it. Place 4 tomato slices, 1 tbsp of basil and finally sprinkle 1/2 tsp dried mixed herbs and 1 tsp of chilli flakes evenly over it. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Repeat steps 6 to 11 to make 1 more pizza. Drizzle olive oil evenly over each pizza and serve immediately.
Herby seasonings add a lot of punch to this cheesy pizza, which is topped with four delectable varieties of cheese and tomatoes to make mozzarella cheddar processed cheese pizza. To enhance your pizza meal pair it with a glass of your favourite beverage.
Tips for four cheese pizza. 1. You can replace one of the varieties of cheese with other varieties like brie, ricotta or parmesan cheese too. An abundance of cheese also means that this pizza must be enjoyed as soon as it is baked, before the cheese gets chewy, so be ready with your fork and knife!
Enjoy four cheese pizza recipe | Indian style four cheese pizza | mozzarella cheddar processed cheese pizza | four cheese pizza Domino's style | with step by step photos and video below.
carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast | with 18 amazing images.
carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast is a perfect kids starter. Learn how to make cheesy carrot toast.
To make carrot cheese toast, combine the carrot, ¼ cup of cheese, butter, tomato ketchup and salt and mix well. Keep aside. Divide the mixture into 4 equal portions. Spread a portion of the mixture on each bread slice, spread it evenly over it. Sprinkle the remaining cheese evenly over it. Bake it in a pre-heated oven at 200° c (400°f) for 10 minutes. Cut each toast into 3 equal pieces. Serve immediately.
Grated carrot and cheese make fantastic toppings for toasted bread as they contrast beautifully with each other in colour and flavour, and fuse so beautifully with each other and with the toast when baked and served in the form of easy carrot cheese toast sandwich!
The well-matched flavours of carrot and cheese are enhanced by the addition of a little tomato ketchup, which contributes an element of tanginess to this cheesy carrot toast.
When kids come home hungry serve this quick and ideal finger food that is a filling snack as well. You can cut these carrot and cheese fingers in different shapes and sizes to make it look attractive.
Tips for carrot cheese toast. 1. Ensure to use soft butter while making the mixture, so it is easy to mix. If you wish you can make the carrot mixture in advance and keep it refrigerated till use. Enjoy this snack as soon as it is ready.
Enjoy carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast | with step by step photos. makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla | with 28 amazing images.
makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla is as flavourful as tempting as it looks. Learn how to make Indian makai ka dhokla.
To make makai dhokla, combine the maize flour, curds and ¾ cup of warm water in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Add the sweet corn, ginger-green chilli paste, asafoetida, turmeric powder, sugar, lemon juice, salt and oil and mix well. Just before steaming, sprinkle fruit salt over the batter and mix lightly. Pour the batter into a greased 175 mm. (7”) diameter thali. Steam in a steamer for 15 minutes or till the dhoklas are cooked. Keep aside to cool slightly. Once cooled, cut it into 18 diamond shaped pieces and keep aside.
Heat the oil in a small non-stick pan and add the mustard seeds. When the mustard seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Pour this tempering over the prepared dhoklas and spread it evenly. Sprinkle the coriander evenly on top. Serve hot with green chutney.
This dhokla features corn inside-out! While the batter itself is made of maize flour perked up with curds and lemon juice for tanginess and other masalas for spice, the highlight of this Gujarati makai na dhokla is the addition of crushed sweet corn kernels to the batter, which gives a nice, juicy texture and mild sweetness to the dhoklas.
This Indian makai ka dhokla is a common breakfast in many Gujarati households which is served with a cup of tea. An accompaniment of green chutney heightens the excitement when served at snack time!
Tips for makai dhokla. 1. After adding the fruit salt, mix it gently. If you mix it vigorously then the dhokla might not turn fluffy. 2. You can also add chopped spinach or chopped fenugreek to the dhokla batter.
Enjoy makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla | with step by step photos. cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich | with 28 amazing images.
cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich is simple ingredients put together in one delicious mouthful. Learn how to make corn cheese grilled sandwich.
To make cheesy corn grilled sandwich, heat the butter in a broad non-stick pan, add the onions, coloured capsicum and 1 tsp of green chillies and sauté on a medium flame for 1 to 2 minutes. Add the corn, tomato, cheese, salt and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the mixture into 3 equal portions and keep aside. Apply 1 tsp of butter on each bread slice and keep aside. Place a bread slice in a pre-heated sandwich griller with the buttered side facing downwards. Spread a portion of the corn mixture and sprinkle 1 tbsp of cheese and ¼ tsp of green chillies evenly over it. Sandwich it with another bread slice with the buttered side facing upwards. Grill the sandwich for 5 to 7 minutes or till it turns crispy and brown from both the sides. Repeat steps 5 to 8 to make 2 more sandwiches. Cut each sandwich diagonally into 2 equal pieces and serve immediately.
Here is an enjoyably corn cheese grilled sandwich with the peppy punch of capsicum and a tangy touch of tomatoes along with the sweet spell of corn! This grilled sandwiches indulges you with loads of cheese, inside and outside, which goes very well with the assortment of crunchy and tasty veggies.
A dash of mustard powder spikes the aroma and taste of the Indian sweet corn sandwich, making it a real treat for your palate. As there is a lot of cheese in this attractive grilled sandwich, make sure you relish it immediately after preparation to enjoy the best texture.
Tips to make cheesy corn grilled sandwich. 1. Instead of whole wheat bread you can use white bread also. 2. Grease the griller properly to get even grill marks. 3. We have used processed cheese you can also use mozzarella cheese.
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eggless baked yoghurt cheesecake recipe | Indian style no cream cheese baked cheese cake | yoghurt cheesecake | with 32 amazing images.
eggless baked yoghurt cheesecake recipe is a creamy delight. Learn eggless baked yoghurt cheesecake recipe | Indian style no cream cheese baked cheese cake | yoghurt cheesecake |
An eggless baked yoghurt cheesecake is a lighter, tangier alternative to the classic cheesecake which includes cream cheese.
An eggless baked yoghurt cheesecake is a delightful surprise, offering a creamy, tangy treat without compromising on texture. Its simplicity is its charm, relying on the natural sweetness of condensed milk and the tang of yogurt to create a luscious filling. The addition of cornstarch provides the necessary structure, ensuring a smooth and stable cheesecake.
Pairing this homemade wonder with a rich, buttery caramel sauce elevates the dessert to new heights. The salty-sweet balance of the caramel complements the creamy cheesecake perfectly, creating a symphony of flavors in every bite. The contrast of textures – the crisp biscuit base, the smooth cheesecake, and the luscious caramel – offers a delightful experience for the palate.
Whether enjoyed as a special occasion dessert or a midweek indulgence, this eggless baked yogurt cheesecake with caramel sauce is sure to impress. Its elegant simplicity and irresistible flavors make it a crowd-pleaser that can be enjoyed by all.
pro tips to make eggless baked yoghurt cheesecake recipe: 1. Cornflour acts as a thickening agent in the replacement of eggs as a binding element. Ensure it's thoroughly whisked into the batter to avoid lumps. 2. Add extracts like vanilla or lemon for extra depth of flavor. 3. For the water bath, use any cake pan or roasting pan which is larger in size than your cheesecake tin. Don’t skip the water bath step, it gives the Cheesecake a flawless, crack-free top. 4. Make sure that you’re using thick yogurt for this recipe, greek yogurt works great. Otherwise, use any store brought yogurt that comes in a container, not a pouch and hung it for 2 to 3 hours.
Enjoy eggless baked yoghurt cheesecake recipe | Indian style no cream cheese baked cheese cake | yoghurt cheesecake | with detailed step by step photos.