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eggless chocolate banana cake recipe | Indian style chocolate banana cake | with step by step photos Our rich eggless chocolate banana cake recipe is made for millions of Indians who love eggless cake recipes and are vegetarians. Given below is a step by step process of how I make the Indian style chocolate banana cake with condensed milk. The fruity sweetness of bananas and the intoxicating bitterness of cocoa are a made-for-each-other combination, especially when you team them up to make a eggless chocolate banana cake dessert such as this! This irresistible eggless chocolate banana cake has an intense flavour of chocolate, which is further deepened by the addition of brown sugar. Ideal proportions of all other ingredients including flour, condensed milk, butter and cream result in a perfectly spongy texture in eggless chocolate banana cake. Notes on Indian style chocolate banana cake. 1. To make the cake mixture it’s very important to sieve the ingredients, plain flour, cocoa powder, baking soda and baking powder well. Note the cocoa powder has maximum amounts to lumps so sieve well. Sieving ensures you get a fine powder. 2. When mixing wet ingredients in eggless chocolate banana cake always use the spatula. 3. Lightly fold the wet cake mixture with the sieved ingredients. Ensure that it's well mixed. 4. Grease the cake tin with butter on all the sides Greasing and dusting with plain flour and sift to ensure uniform distribution of the flour is very important as when the eggless chocolate banana cake is baked it will easily de-mould. 5. Keep a plate below when dusting your cake tin so the platform does not get dirty and lightly tap the cake tin on the plate when you have finished dusting. Enjoy this eggless chocolate banana cake warm with a cup of tea, or top it with a scoop of ice-cream and serve it for dessert! Learn to make eggless chocolate banana cake recipe | Indian style chocolate banana cake | with step by step photos and video below.

mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi | with 13 amazing images. mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi is a rich desi Indian mithai. Learn how to make khoya dry fruit barfi. To make mawa dry fruit barfi, combine the mava and sugar in a deep non-stick kadhai, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Switch off the flame, add the mixed nuts, cardamom powder and nutmeg powder and mix well. Transfer the mixture into a greased aluminium tin and keep aside to cool for 5 hours. Cut the dry fruit barfi into 9 pieces and serve immediately. Khoya-based barfis are a delight to savour, because they have a rich milky flavour and amazing melt-in-the-mouth texture. This particular mawa dry fruit burfi recipe is all the more special, because it also includes loads of dry fruits and nuts along with delicate spices too! You will relish the traditional flavour and luxuriant mouth-feel of this special Indian mawa barfi, and not only love its sweetness but also enjoy the fact that it is quite easy to make. Mawa that is perfectly crumbly in texture is crucial to make this Indian mawa barfi. While it is easily available in the market, we suggest you make mawa at home when you have enough time on hand. Make it advance and store it in the freezer. It stays fresh upto a month. Besides barfi we have a collection of traditional Indian mithai recipes, to name a few popular ones, like Ghevar Doodh Paak, Mohanthal, Coconut and Rava Ladoo and Petha. Tips for mawa dry fruit barfi. 1. Prefer a kadhai to make this barfi as it is easy to cook the mawa mixture. 2. Remember to grease the tin with little ghee before transferring the mixture into it. This helps in preventing the mixture from sticking to the tin and also makes demoulding of the pieces easier after cooling. 3. Ensure to keep the barfi in the tin aside for 5 hours. This will help the mixture to set and you will be able to cut it into pieces then. Enjoy mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi | with step by step photos.

quick moong dal sheera recipe | instant sheera | 20 minute sheera | with 35 amazing images. quick moong dal sheera recipe | instant sheera | 20 minute sheera is an irresistible Indian mithai for people of all ages. Learn how to make instant sheera. To make quick moong dal sheera, soak the moong dal in enough warm water for 2 to 3 hours and drain well. Blend the moong dal in a mixer to a coarse paste without using any water. Place the moong dal paste into the muslin cloth and press to remove excess water. Remove the moong dal paste from the muslin cloth into a plate and separate it using a spoon. Keep aside. Heat the ghee in a broad non-stick pan, add the moong dal paste and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Add ½ cup of water and milk and mix well. Cover and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add the sugar and almonds and mix well. Cover and cook on a slow flame for another 5 to 7 minutes, while stirring occasionally. Add the saffron-water mixture and cardamom powder and mix well. Serve hot garnished with almond slivers. This instant sheera is ambrosia for all sweet lovers, especially those fond of sheera. This recipe is divine. It is coarse and sweet. It generally takes a long time to cook, but this recipe is made in just 20 minutes. Cooked in milk, other ingredients like saffron, cardamom and almonds add a rich taste and texture to this 20 minute sheera. All you have to plan is to soak the moong dal for 2 to 3 hours in advance. Made during special occasions like marriages and festivals, sheera appeals to everyone on a lazy afternoon after a grand meal too. This quick moong dal sheera is best served hot or warm. Tips for quick moong dal sheera. 1. You can test to see if the moong dal is soaked by breaking it with your fingers. If you cannot then soak for another 30 minutes and test again. 2. As you cook the moong dal will separate by itself when you are cooking for 10 to 12 minutes. 3. Remember to keep stirring the sheera occasionally at intervals so that it doesn’t stick to the pan. Enjoy quick moong dal sheera recipe | instant sheera | 20 minute sheera | with step by step photos.

Gujarati samosa recipe | Gujarati style vegetable samosa | samosa recipe with samosa patti | with 47 amazing pictures Rainy day and wanting to eat something super tasty with a cup of tea? Gujarati style vegetable samosa is a go to dish! Samosa are a deep fried or baked Indian savoury snack with a filling, the filling is mostly potatoes, onions, lentins, green peas and now a days people have started innovating and experimenting with samosa and use noodles, pasta or even paneer as the stuffing. Samosa are a popular snack and appetizer. Samosas are from Punjab but we have our Gujarati style vegetable samosa, the recipe is a little complex yet worth it as it is extremely flavourful. We have made Gujarati style samosa covering with whole wheat flour instead of maida. Traditionally maida is used in making these Punjabi samosas. Further, the stuffing is made with first cooking the onions then adding the main ingredients like potatoes and green pease. Unlike other samosas, the Gujarati style vegetable samosa does not use boiled potatoes—here, raw potatoes are chopped and allowed to cook in oil and green peas and cooked. It would take 7-8 minutes for potatoes and green peas to cook once done we have added cabbage and ginger green chilli paste. We have also added sugar to give Gujarati samosa a twist. Further, we have added lemon juice. You can also add chat masala or amchur if you wish to. Lastly, some coriander for freshness. Thereafter, the prepared dough is used to make the patti’s for the samosa. The dough is divided equally and rolled in a thin roti then cooked on both sides not for more than 10 seconds both the side and then divided into 3 equal portions. Which would give us a patti, further the patti is folded into a cone which is stuffed with the aloo and green peas mixture sealed with maida slurry and deep fried. These gujarati style samosa are different in taste and size as compared to the traditional samosas. The size is usually smaller and these Gujarati style vegetable samosa are crispier. Samosas are my family’s favourite, we cant resist samosa at any given point of the day. You can even bake or air fry them. Have Gujarati samosa with green chutney and immediately serve them!! Enjoy Gujarati samosa recipe | Gujarati style vegetable samosa | samosa recipe with samosa patti | with detailed step by step photos below.

puran poli recipe | Gujarati puran poli | authentic puran poli | vedmi | with amazing 29 images. Puran poli is a famous sweet Indian flat-bread. There is the Gujarati puran poli and Maharashtrian puran poli ways of making it. The difference between two is the dals used, the Gujarati puran poli is made using toovar dal while the Maharashtrian puran poli uses chana dal. We focus here on how to make Gujarati puran poli? We have used simple ingredients like toovar dal, jaggery, saffron, ghee and elaichi to make Gujarati puran poli. The dough of Gujarati puran poli is made using whole wheat flour and oil. The perfect preparation of Gujarati puran poli is considered a highly-skilled task… an art actually! Its unique flavour and characteristic aroma can be attributed to the special Indian spices used. Gujarati puran poli is also known as vedmi in Gujarat and uppittu in Malayalam. puran poli is rich in flavours is a great option to be served in festive season. Puran poli has a lot many variations and is prepared in different ways in all across the country. Puran poli also works as a great tiffin treat, it is like wise loved by adults and kids. When i have left-over made from dinner, my family prefers having it next morning as breakfast with a hot cup of tea. You can also try other traditional Gujarati rotis like Padvali Roti, it tastes great with Aamras and Satpadi Roti which tastes awesome as it is or can be enjoyed with any subzi. Enjoy puran poli recipe | Gujarati puran poli | authentic puran poli | vedmi | with detailed step by step photos and video below.

paneer tikka sub sandwich recipe | Subway paneer tikka sub sandwich | paneer sub Indian snack | how to make paneer tikka sandwich | with 35 amazing images. paneer tikka sub sandwich recipe is one of the most ordered sandwich by paneer lovers at the restaurant. Learn how to make paneer tikka sandwich. French bread meets desi spice in this innovative paneer sub Indian snack. Here, French bread is layered with luscious mayonnaise, cheese and veggies along with a tongue-tickling paneer tikka filling. The juiciness of the veggies, the unbeatable taste of cheese, the spiky flavour of the sauces and the truly irresistible filling dance together on your palate to give you a mind-blowing experience. To make paneer tikka sub sandwich, make the paneer tikka filling first. Combine the curds, besan, chilli powder, ginger-garlic paste, dried fenugreek leaves, garam masala and salt in a deep bowl and mix well. Add the paneer and mix gently. Keep aside to marinate for 15 minutes. Heat the oil in a broad non-stick pan, add the marinated paneer, mix gently and cook on a slow flame for 5 minutes, while stirring continuously. Keep aside to cool completely. Divide the filling into 3 equal portions and keep aside. Next assemble the sandwich. Place the French breads on a clean, dry surface and cut each bread horizontally into two. Place two cheese halves on each of the upper half of the breads. Place the bread halves on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 minutes. Keep aside. Place the lower half of a bread on a clean, dry surface and spread ¼ cup lettuce evenly over it. Place all the veggies and spread all the sauce evenly over it. Sandwich it with the upper half of the French bread with the cheese side facing downwards and press it lightly. Serve immediately. To make paneer tikka sandwich, the addition of dried fenugreek leaves to the filling along with other spice powders gives it a fabulous flavour, which is so tantalizing that your taste buds keep yearning for more, long after you are through with your sandwich. For a true Subway paneer tikka sub sandwich experience, make your own French bread if time permits. And also do not miss out on placing cheese slice on the bread toasting it. After you add the veggies, also sprinkle salt and pepper for an added flavour. You can also try other delicious sub sandwiches like Cheesy Veg Footlong and Veg Sub Sandwich. Tips for paneer tikka sub sandwich. 1. Use fresh soft paneer, to experience a soft mouthfeel. 2. Cook the marinated paneer on a slow flame only. Cooking on high flame, might curdle the curd. 3. While we have used mayonnaise, chilli sauce and mustard sauce, you can use other sauce like Southwest sauce, mint mayo, barbeque sauce etc. Enjoy paneer tikka sub sandwich recipe | Subway paneer tikka sub sandwich | paneer sub Indian snack | how to make paneer tikka sandwich | with step by step images and recipe below.

rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with 25 amazing images. rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi is a tongue tickling mithai which can be served at the end of any Indian meal. Learn how to make instant Indian rose burfi. To make rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali. Spread the pink mixture over the white mixture in an even layer. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces. Garnish each piece with an almond halve and serve chilled. Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting eggless rose barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with the sweet essence of rose. 5 minute rose khoya barfi requires practically no preparation if you have the ingredients on hand. You just need to plan in advance just to provide for an hour’s refrigeration. When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this rose barfi. Tips for rose barfi. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold. 3. After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other. Enjoy rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with step by step images.

Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with 49 amazing images. Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani has always stood the test of time be it for a Sunday culinary spread or an Indian party. Learn how to make Indian veg biryani. To make the rice for Hyderabadi veg biryani, combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked. Strain the rice using a strainer and keep aside. For the vegetable gravy, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 more minute. Then to make Indian veg biryani, combine the curds, coriander and saffron colour in a bowl and mix well. Add the prepared rice, mix well and divide into 2 equal portions. Put a portion of the rice in a handi and spread it evenly with the back of a spoon. Add the prepared vegetable gravy on it and spread it evenly. Top it with the 2nd portion of the rice and spread it evenly. Pour the ghee evenly over it and cover it with a lid. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. Serve hot. Biryani is an everlasting relic of the Moghul era that continues to live and breathe in innumerable restaurants and kitchens across the globe. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. While many modern versions of this spice-filled rice preparation are made in the oven or microwave, here is an authentic Indian veg biryani that retains the original handi cooked magic. Layers of aromatic saffron coloured rice and delicious vegetable gravy are topped with a generous quantity of ghee and simmered on the stove till the aroma multiplies and wafts out, to fill the room and the hearts of the diners! Enjoy vegetable biryani hot and fresh, with a raita or a white-gravy based side dish like paneer in white gravy. Tips to make Hyderabad veg biryani. 1. Instead of edible saffron colour you can use saffron milk. 2. We suggest you to use basmati rice for best results. 3. Use fresh curd for better taste. Enjoy Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with step by step photos.

A fusion of Indian and Chinese cooking styles, the Chinese Pav Bhaji is an invigorating snack that everybody will love. Ginger extract, chillies in vinegar and soy sauce come together with a medley of veggies and boiled noodles to make a jazzy accompaniment for buttered pav. It has an unmistakable Oriental touch, quite different from the regular Pav Bhaji , which has the flavours of onion, garlic, tomatoes and pav bhaji masala. When you want to cook something innovative, try this recipe – and everybody will surely enjoy the difference.

eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | with 35 amazing images. eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk is sure to elevate the standard of any dessert counter it is served in. Learn how to make Indian vanilla cupcake. To make eggless vanilla cupcakes, in a deep bowl add oil and powdered sugar and whisk well for 2 minutes. Then add curd and vanilla essence and whisk again for 1 minute. Add milk and whisk well. In the same bowl sieve plain flour, corn flour, milk powder, baking powder and baking soda. Combine and mix all the ingredients using a whisk to form a batter. Line the cupcake mould using cupcake liners. Fill 2/3rd of the cupcake liners using a ice cream scoop. Bake in preheated oven at 180°c (360°f) for 12 to 15 minutes or until the skewer inserted comes out clean. Remove and cool the cupcakes completely. Then to make Indian vanilla cupcake, in a deep bowl, take chilled whipped cream and beat with an electric beater for 4 to 5 minutes on high speed till it forms stiff peaks. Divide them into 3 equal portion in 3 different bowls. Add a drop of blue colour in 1st bowl. Add a drop of pink colour in 2nd bowl. 3rd bowl will be white, if you wish you can add any other colour of your choice. Add colour of your choice and mix well using spatula. Take a piping bag fitted with star nozzle, put all 3 beaten whipped creams and pipe the swirls on the cupcakes. Garnish with some edible garnishes of your choice and serve. Somehow, the word ‘vanilla’ has been misused in the English language as an expression that means plain or ordinary, but ask any cake lover and they will swear by the versatility of vanilla! Indeed, be it a sponge or a cupcake, the vanilla flavour is the most exciting and useful of all, because of its nice soothing taste and mouth-feel. This Indian vanilla cupcake is a testimony of this fact. These easy eggless vanilla cupcakes no condensed milk are really tasty and easy to make. They just melt in the mouth, and play host effectively to any type of icing or butter cream. Let your imagination run wild to decorate these amazing cupcakes in your favourite way. You can discover a few basic steps in this recipe as well! You can also try other recipes like the Gooey Chocolate Muffins or Chocolate Chip and Mango Muffin. Tips to make eggless vanilla cupcakes. 1. Use fresh curd only, for best results. 2. Do not do icing on hot cupcakes otherwise the icing will melt. 3. Insert the skewer in the center to check cupcakes are completely cooked. Enjoy eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | with step by step photos.

samosa recipe | Mumbai street style samosa | veg samosa | authentic samosa | with 24 amazing images. Samosa! Does this snack need any introduction? Originally one of Mumbai’s favourite roadside snacks, Mumbai street style samosa is now so famous across the country that it is available in almost every bakery, restaurant and tea stall. While some enjoy it plain, others like to smash it and top it with sauces or make a chaat out of it. Have it the way you like it, but here is how to make the perfect, authentic Samosa. While it is possible to make quicker versions with readymade patty sheets, this samosa recipe is about how to make it from scratch including the ajwain flavoured dough and the scrumptious potato stuffing! Notes and tips on Mumbai roadside samosa recipe. 1. Do not hesitate to use large amount of fat as it provides the samosa with that perfect crispy texture on the outside and avoids the formation of air bubbles on the outer covering. 2.The oil should not be very hot or smoky hot, or else the Mumbai street style samosa will get cooked from the outside immediately and not from the inside. Use the Mumbai street style samosa to to whip up a variety of dishes like Burmese Samosa Curry Soup Samosa Chips Sandwich, Samosa Kadhi Chaat and Chole Samosa Chaat. Also do try other variants of the samosa like Spicy Rice Samosa, Poha and Sprouted Vatana Samosa, Pyaz Ke Samose, Chinese Samosa, and Paneer Samosa. Learn to make samosa recipe | Mumbai street style samosa | veg samosa | authentic samosa | with detailed step by step photos and video below.

cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger | with 33 amazing images. cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger is a mouth watering burger which is sure to lure people of all ages. Learn how to make veg cheese burger. To make cheesy stuffed veggie burger, for the patty combine all the ingredients, except the cheese in a deep bowl and mix very well using your hands. Divide the mixture into 3 equal portions. Roll a portion into a 100 mm. (4”) diameter thick flat circle and put 2 tbsp of cheese in the center. Bring all the sides together, seal it completely, and flatten it lightly. Repeat steps 3 and 4 to make 2 stuff 2 more patty. Heat a non-stick tava (griddle), grease it with 1 tbsp of oil, place all the patty on it and cook using 1 tbsp of oil till they turn golden brown in colour from both the sides. Keep aside. To make the cheesy stuffed veggie burger, divide the coleslaw into 3 equal portions. Keep aside. Cut a burger bun horizontally into two. Apply 1/4 tsp of butter on both the sides of each halve of the burger bun and toast them lightly on a tava (griddle). Place both the halves on a clean, dry surface, apply 1 tsp of chilli sauce over each buttered halve and spread it evenly. Place a portion of the coleslaw on the lower halve of the buttered- chilli sauce side. Place a patty, 3 tomato slices, 1 onion slice and sprinkle a little salt and pepper evenly over it. Cover with an upper halve of the bun and press it lightly. Repeat steps 2 to 6 to make 2 more burgers. Serve the cheesy stuffed veggie burger immediately. This veg cheese burger is totally different from anything you’ve ever tasted before! The buttered burger bun is smeared with fiery chilli sauce and then packed with a whole lot of usual burger ingredients like coleslaw, tomato and onion slices. Then comes the interesting part – a super duper veggie patty with a cheesy core! The veg patty mixture is stuffed with grated cheese, and as the patty cooks the cheese melts and gives the patty of Indian cheesy veggie burger a gooey cheesy centre that’s totally awesome. When you bite into cheesy stuffed veggie burger, the cheese oozes out to meet your cheese-loving taste buds. You can also try other cheesy recipes like Cheesy Potato Bake or Cheesy Rice Tartlet. Tips for cheesy stuffed veggie burger. 1. Ensure that the boiled vegetables are strained well. Presence of water will make shaping the patties difficult. 2. If you find that the patty is yet not shaping well, add 1 tbsp of extra cornflour. 3. To save time you can cook the potatoes in a microwave. 4. For kids, replace chilli sauce with tomato ketchup. 5. Relish the cheesy stuffed veggie burger hot and fresh to enjoy the gooeyness of the cheese before it begins to harden. Enjoy cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger | with step by step photos below.

eggless biscuit cake recipe | Indian chocolate biscuit cake | no bake biscuit cake | with 20 amazing images. eggless biscuit cake recipe | Indian chocolate biscuit cake | no bake biscuit cake is a quick cake recipe without the use of sponge cake. Learn how to make Indian chocolate biscuit cake. To make eggless biscuit cake, take marie biscuits and break them into big pieces using your hands and put in a deep bowl. Add the roasted nuts and keep aside. In a saucepan, add the butter, cocoa powder, sugar and ¾ cup water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally using a whisk. Keep aside and cool it completely. Add the prepared cocoa powder mixture to the marie biscuit-nuts and mix well. Transfer the mixture into a loose bottom cake tin of 175 mm. (7”) diameter circle and press it well using a spatula. Keep aside. Heat the fresh cream in a broad non-stick pan for 1 to 2 minutes, while stirring continuously. Switch off the flame, add the chocolate and mix well. Pour it over the chocolate biscuit mixture and spread it evenly. Place a plate below the tin and cover the tin with aluminium foil. Refrigerate for atleast 3 to 4 hours or till firm. Demold it and cut into wedges and serve chilled. This Indian chocolate biscuit cake is a head-turner, with its fabulously good looks. But that’s not all. Its intensely chocolaty flavour, balanced by the salty crispness of Marie biscuits, is a heavenly experience that will delight your senses. The no bake biscuit cake is quite easy to make, as it is quickly prepared by mixing a cocoa mixture into broken biscuits, topping it with a creamy chocolate mixture and refrigerating it to set. However, the outcome is so delightful that nobody will believe it was so easy to make! This eggless biscuit cake can be made in advance for a party and leftover if any can be enjoyed after the party too! It stays fresh for 4 to 5 days in the refrigerator. The taste is sure to linger on your taste buds for the entire week. Tips to make eggless biscuit cake. 1. You can use any other biscuits of your choice. 2. Completely cool the cocoa powder mixture otherwise the biscuits will turn soggy. 3. Do not demould it until it's perfectly set otherwise it will break. 4. You can add any nuts of your choice. Enjoy eggless biscuit cake recipe | Indian chocolate biscuit cake | no bake biscuit cake | with step by step photos.

Everybody loves Bourbon Biscuits – the sugar, crispy treats that are packed with lusciously creamy and buttery chocolate icing! We all have our favourite brands and hunt the store-shelves for it. But today, allow us to share a secret with you. Bourbon Biscuits are not so complicated that they cannot be made at home! In fact, homemade Bourbon Biscuits will beat even your favourite brands hands-down, partly because of the fresh flavour and partly because of the thrill of having made your favourite treat all by yourself. So, what are you waiting for... put the aprons on and get ready to fill the air with the aroma of freshly-baked chocolaty Bourbon Biscuits. These biscuits are sure to be a family favourite and a perfect gift to make and give for festive occasions like Diwali , Christmas and Raksha - Bandhan .

Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | Indian style falafel wrap | falafel pita pocket with curd dressing | with 41 amazing photos. Lebanese falafel stuffed in pita bread is a popular Middle Eastern street food that combines the delicious flavors of crispy falafel patties with the soft and chewy texture of pita bread. falafel is a middle eastern deep fried snack (Lebanese snack). It is an Arab food. falafel are great source of protein as they are made with kabuli chana. falafels are usually fried but if you are looking for healthier option you can also bake them! falafel bullets are made with soaked overnight and drained kabuli chana (white chick peas) , garlic (lehsun) ,onions, parsley, coriander (dhania), mint leaves (phudina) and cumin seeds (jeera) powder all ground together in a food processer. And the mixture is then taken out in a bowl and green chilli paste + baking powder are added to it and mixed together. Small balls are equally shaped out of the mixture and fried. Further to make Lebanese falafel stuffed in pita bread we have made a dip using curd, garlic, spring onion and sugar. Then the leavened pita bread is lined with tongue-tickling garlic chutney, topped with a tangy curd dressing and packed with scrumptious deep-fried Lebanese falafel ‘bullets’ made of a kabuli chana batter to make falafel pita pocket with curd dressing. I would like to share some important tips to make the perfect falafel pita pocket with curd dressing. 1. Mix well and our falafel bullet mixture is ready. If making falafel for the first time and you are afraid of the falafel disintegrating, then add 1-2 tbsp of refined flour for binding. 2. You can make the tahini dip in advance and store in the fridge. This Middle-Eastern falafel is quite filling, and looks and tastes exotic as well, so you can serve it with tea or at a party too. Serve the Lebanese falafel stuffed in pita bread as soon as you assemble it, because it will get soggy if you let it soak in the dressing for too long. Enjoy Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | Indian style falafel wrap | falafel pita pocket with curd dressing | with step by step photos.
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