vegetarian sponge cake | eggless sponge cake | Indian vanilla sponge cake no eggs | with 22 amazing images. This vegetarian sponge cake is just what it should be – perfectly spongy! With the right level of sweetness, a pleasing flavour and melt-in-the-mouth softness, this versatile Indian vanilla sponge cake is the ultimate go-to dessert for vegetarians. The proper mix of baking soda and baking powder gives this eggless sponge cake a nice sponginess and rise despite not using eggs. Fondly called the vegetarian sponge cake, this eggless sponge cake can be enjoyed plain or with decorative icings like Mocha Glaze Icing or Orange Butter Icing. The same recipe also lends itself to making other cakes like Pineapple Cake. Note that for this vegetarian sponge cake we do not have to add any extra sugar because we are using condensed milk, which gives a rich flavour and texture. A few tips and points to make the perfect eggless vegetarian sponge cake. 1. Flouring the tin is necessary because it prevents the butter from melting and getting mixed into the cake batter. 2. If you don't preheat the oven before you put the cake tin inside the oven, it will be difficult for you to estimate the baking time. Also the cake will not rise well. 3. Sieving these dry ingredients, baking powder and baking soda together will make the flour lighter and will also remove lumps or impurities from the flour if present. 4. If you bake your eggless vegetarian sponge cake at a very high temperature, it might rise well initially but will deflate eventually. You can store this yummy vegetarian sponge cake in an airtight container at room temperature for a day, or in the fridge for 4-5 days. However, it is best enjoyed fresh and warm when the aroma is at the peak. Enjoy how to make vegetarian sponge cake | eggless sponge cake | Indian vanilla sponge cake no eggs | with detailed step by step photos below.

Indians love peanuts, and there is no refuting this statement! Whether served boiled, roasted or deep-fried, peanuts have the potential to perk up your mood at any time. They are an especially wonderful accompaniment to tea! Of all the many forms in which peanuts are enjoyed in India, the Besan Coated Fried Masala Peanuts is probably one of the most popular ones, because it can be stored in an airtight jar and enjoyed any time you feel tempted. A super crispy texture and a tongue-tickling flavour with the unique taste of chaat masala make these peanuts very popular with everybody. While making it, make sure the oil is not very hot – you must fry on a slow flame to get the perfect crispness. Also, do not deep-fry too many peanuts at one go – drop just a few besan-coated peanuts, one by one, into the oil. It consumes a little time, but is surely worth it. You can also try other jar snacks like Chakli or Mini Baked Moong Dal and Jowar Puri .

palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | with 20 amazing images. palak pakoda is an interesting pakoda that combines the vibrant colour of spinach and the exciting crunch of onions with a dash of spice powders for flavour. Learn how to make palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | palak pakora are crisp and tasty deep-fried spinach fritters made with spinach leaves, gram flour (besan), onion and spices. A must-try recipe, the palak pakora will add more fun to a cup of hot masala chai during the monsoon and winter evenings. You can also try other interesting recipes like the moong dal pakoda and methi pakoda. Tips to make palak pakoda: 1. You may need more or less water to make the mixture because some spinach leaves or onions may have a high water content, so water has to be added keeping these factors in mind. 2. Fry the pakodas on medium flame so that it gets cooked from inside. 3. Adding rice flour makes the pakodas crispy and crunchy. Enjoy palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | with detailed step by step photos and video.

Yummy paneer balls baked with a creamy spinach sauce, this dish has an exquisite and sumptuous nature that lures every food lover.

turiya patra sabzi | Gujarati turiya patra nu shaak | healthy ridge gourd vegetable | with 25 amazing images. Turiya patra features an unusual combination of ridge gourd and patra. But, however uncommon the combination might sound to you, it is very common in Gujarati tradition. Gujarati turiya patra nu shaak is a must-serve item for weddings held in Gujarat. In the customary way, people add the paatras directly without steaming, but that takes much longer to cook. So, I always suggest steaming and adding the patras as in this quick and easy version of ridge gourd vegetable. Preparation for Turiya patra sabzi takes a while but the outcome is amazing and super tasty. We have made a special Gujarati coconut coriander masala and have added to the sabzi, which makes the turiya patra sabzi super delicious. Turiya is also known as ridge gourd. Patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!! See why turiya patra sabzi is healthy. This ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic friendly. Colocasia leaves are a very good source of vitamin A – an important vitamin which helps in vision. Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. You can also use ready-made patra to make turiya patra sabzi if you wish to. Serve turiya patra nu shaak immediately with roti, chapatti and phulka. Learn to make turiya patra sabzi | Gujarati turiya patra nu shaak | healthy ridge gourd vegetable | with detailed step by step recipe photos and video.

pizza khichu recipe | Indian khichu pizza | easy snack | pizza flavoured khichu | with 26 amazing images. pizza khichu recipe | Indian khichu pizza | easy snack | pizza flavoured khichu is a unique flavoured Gujarati snack. Learn how to make Indian khichu pizza. To make pizza khichu, heat ¾ cup of water in a deep non-stick pan, add the soda bi-carb, cumin seeds, mixed herbs, green chillies, salt and oil, mix well and cook on a medium flame for 1 minute. Add the rice flour, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously with help of a rolling pin. Add the pizza sauce, coloured capsicum, mix well and cook on a medium flame for 1 minute, while stirring continuously. Cool slightly, divide the mixture into 15 equal portions. Roll each portion into a ball making a depression in the center. Top each ball with a little cheese, little mixed herbs and finally drizzle olive oil evenly over it. Serve immediately. Khichu is a traditional Gujarati snack, made by cooking flour with spices. It has a gooey, dough-like texture, which is very, very delicious when served hot and fresh. Here is the all-time favourite rice flour khichu made with a totally unexpected and innovative twist and presented in the form of Indian khichu pizza! In this unique pizza flavoured khichu, the khichu is flavoured with pizza sauce and mixed herbs, garnished with cheese and served with a drizzling of olive oil. Chopped capsicum, added while cooking the flour, gives this easy snack a very interesting crunch. The pizza khichu brings together old and new flavours, making sure it appeals to young and old alike! Try other khichu recipes like the whole rice khichu and jowar khichu. Tips for pizza khichu. 1. After adding the rice flour, remember to mix the mixture immediately and continuously to avoid lump formation. 2. To save time make the pizza sauce in advance and store it refrigerated. 3. Mixed herbs can be replaced with dried oregano. Enjoy pizza khichu recipe | Indian khichu pizza | easy snack | pizza flavoured khichu | with step by step photos.

Eggless chocolate coconut cake recipe | Indian style coconut chocolate tea cake | chocolate coconut loaf cake | with 23 amazing images. This moist and flavorful chocolate coconut cake is simple to make and has a hint of coconut to enhance the rich chocolate flavor. Learn how to make eggless chocolate coconut cake recipe | Indian style coconut chocolate tea cake | eggless chocolate coconut cake recipe is a delightful fusion of rich chocolate chip cake and the subtle sweetness of coconut. It's a classic dessert that's perfect for any occasion, and there are endless variations to keep things interesting. An irresistible cake with the dense aroma of brown sugar and the creamy texture of coconut, the eggless chocolate coconut cake is a perfect accompaniment for an high tea! You will also appreciate the fact that it is more or less a no-fuss cake recipe that can be prepared quite easily. pro tips to make eggless chocolate coconut cake: 1. Don't overmix the batter, or the cake will become dense. 2. Make sure to have all the ingredients on room temperature. 3. Instead of chocolate chips you can use chopped dark chocolate to make this recipe. Enjoy Eggless chocolate coconut cake recipe | Indian style coconut chocolate tea cake | chocolate coconut loaf cake | with detailed step by step photos.

Gujarati batata vada recipe | bataka vada Indian snack | aloo vada | with 42 amazing images. Gujarati batata vada recipe | bataka vada Indian snack | aloo vada is a tasty Indian snack is a traditional fare from the land of Gujarat. To make Gujarati batata vada, heat the oil in a broad pan, add the ginger-green chilli paste, turmeric powder, coriander, lemon juice, potatoes, sugar and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Remove from the flame, cool and divide the mixture into 10 equal portions. Roll out each portion into a round and keep aside. Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on absorbent paper and serve hot with green chutney. Bataka vada Indian snack is another Gujarati dish that has broken all geographical and cultural barriers to become world-famous! nothing but crisp potato fritters encased in a gram flour batter, these are enjoyed occasionally by all… while some even go a step ahead and make it a part of their weekly or even daily routine! The batter for this Gujarati batata vada is same as the Mumbai style vada, but this recipe is devoid of garlic and instead it is perked up with some lemon juice and sugar, which is quite often used to make Gujarati sabzis. Serve this aloo vada with green chutney. Try more Gujarati farsan recipes. Not only there are a wide variety of faraans or snacks prepared on special occasions and to entertain guests, but also enjoyed with tea on any normal day. Tips for Gujarati batata vada. 1. To make the batter, note that the quantity of the water depends on the quality of the besan. So add water gradually. 2. Ensure that the batter is lump free so it coats the vada well. Use a whisk preferably. 3. Some Gujaratis do not add turmeric powder to the Batata vada. You can avoid it if you wish to. 4. You can make the vada and keep them refrigerated till frying. Enjoy with Gujarati batata vada recipe | bataka vada Indian snack | aloo vada | step by step photos.

bajra onion muthia recipe | Gujarati bajra muthiya | healthy onion bajra muthiya | with images. bajra onion muthiya recipe is exciting, super tasty, filling and easy to make – name your need and it will fit the bill. Learn how to make onion bajra muthiya. To make bajra onion muthia, combine the bajra flour, onions, turmeric powder, chilli powder, coriander-cumin seeds, ginger-green chilli paste, sugar, coriander, soda bi-carb, salt and 1 tsp of oil in a deep bowl, mix well and knead into a semi-soft dough using enough water. Apply a little oil on your hands and divide the mixture into 8 equal portions. Shape each portion into a cylindrical roll approximately 100 mm. (4") length. Cut into 25 mm. (1") in diameter slices and keep aside. Heat the remaining 2 tsp of oil in a deep non-stick kadhai and add the mustard seeds. When the seeds crackle, add the cumin seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces, ½ cup of water, mix gently and cover with a lid and cook on a medium flame for 7 minutes, while stirring once in between. Add more ¼ cup of water, mix gently and cook on a slow flame for another 8 minutes or till all the water evaporates. Serve immediately garnished with coriander. While muthias can be prepared in varied methods ranging from baking and deep-frying to steaming, you will find that cooking them in a kadhai is not only convenient but also gives them a richer flavour and wonderful texture. Here we show you how to make amazing bajra onion muthia using a non-stick kadhai. These Gujarati bajra muthia also have a tongue-tickling flavour thanks to peppy but readily-available spice powders, and are sure to be enjoyed by everybody. For a health point of view, these healthy onion bajra muthiya are a good source of iron. A serving of this snack fulfils 13% of your day’s requirement of iron – a nutrient needed to avoid fatigue and keep you energetic through the day. Onion, the other main ingredient is heart-friendly. So these are a healthy snack option than deep-fried snacks. With 3.8 g of fiber per serving, this muthiya recipe incredible taste and amazing mouth-feel. The fiber works as a broom and helps cleanse your digestive system. Enjoy them with green chutney. Tips for bajra onion muthia. 1. Make the perfect semi-soft dough. Too soft dough might make cooking in water difficult. 2. It is important that you do not stir the muthias too often when they cook. Even though it might seem as if they are sticky or disintegrating when they cook, do not worry. Just continue cooking with an occasional stir, and you will end up with fabulous muthias. 3. Remember to serve immediately to enjoy their best flavours and texture. We have many more delectable muthia recipes like- Palak and Doodhi Muthia, Mooli Muthia, Cabbage Jowar Muthias, Lapsi Methi Muthias and Doodhi Muthia. Enjoy bajra onion muthia recipe | Gujarati bajra muthiya | healthy onion bajra muthiya | with step by step photos and video below.

oats uttapam recipe | instant oats vegetable uttapam | healthy oats whole wheat uttapam | with 34 amazing images oats uttapam gets ready in a jiffy without having to soak, grind or ferment the batter! Learn how to make oats uttapam recipe | instant oats vegetable uttapam | healthy oats whole wheat uttapam | Yes, this is an instant oats uttapam recipe that uses a perfect mix of oats flour and whole wheat flour fortified with a goodness of veggies too. instant oats vegetable uttapam has a scrumptious mouth-feel and absolutely awesome flavour that is sure to kick-start your day in a cheerful way. You can have this quick and easy instant oats and whole wheat uttapam for breakfast, as an evening snack or for dinner. You can also try other uttapam recipes like oats bhel or fudge fingers. Tips to make oats uttapam recipe: 1. Serve oats uttapam with chutney. 2. Serve oats uttapam with sambar. 3. Always clean the surface of the tava after making an uttapam to prevent the next uttapam from sticking. Enjoy oats uttapam recipe | instant oats vegetable uttapam | healthy oats whole wheat uttapam | with detailed step by step images.

jowar khichu recipe | Indian jowar flour khichu | Gujarati jowar nu khichu | gluten free snack | with 15 amazing images. jowar khichu recipe | Indian jowar flour khichu | Gujarati jowar nu khichu | gluten free snack is a Indian snack made with basic ingredients. Learn how to make Indian jowar flour khichu. To make jowar khichu, put 3½ cups of hot water in a deep non-stick pan, add the soda bi-carb, cumin seeds, green chilli paste, salt, oil and jowar flour, mix well and cook on a medium flame for 5 minutes, while stirring continuously with help of a rolling pin or a whisk. Transfer to a serving bowl, add little oil and sprinkle koro sambar and serve immediately. Khichu is a traditional snack made using various types of flours like bajra, rice, nachni etc. Gujarati jowar nu khichu is made with jowar flour which is flavoured with spices, green chillies and often with garlic too. Cumin seeds add crunch, while koro sambhar sprinkled on the top enhance the flavour of Indian jowar flour khichu. As a variation, you can also add sesame seeds alsong with cumin seeds. Baking soda makes it softer, but ensure you add the suggested amount or it can turn into a disaster. Devoid of wheat flour this is a gluten free snack which can be enjoyed by those who are gluten intolerant. If you wish to make this recipe ahead of time, remember to sprinkle a little water before reheating it in the microwave. If you like jowar khichu, check out these variations - Rice Khichu, Poha Khichu, Nachni Khichu and Whole Rice Khichu to satiate you in a tasteful way. Tips to make jowar khichu. 1. If you want to make rice khichu, use rice flour instead of jowar flour, and follow the same recipe. 2. After adding jowar flour stir continuously to avoid lumps in khichu. Enjoy jowar khichu recipe | Indian jowar flour khichu | Gujarati jowar nu khichu | gluten free snack | with step by step photos.

vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with amazing 26 amazing pictures. Mumbai’s very own burger, Mumbai style vada pav. The vada pav recipe is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, batata vada pav is served inside a small "Ladi Pav". This indigenous burger-like snack is the quickest and tastiest meal you can have in Mumbai – any time you are hungry, even in the middle of the night! The Vada Pav has become so famous that it is now a popular snack all over the country and features on the menus of Indian restaurants even abroad. Remember to use freshly chopped ginger, garlic and green chillies to get the perfect taste. Vada pav is a famous Mumbai Street Food and a vendor is found selling vada pav on every other Mumbai street and on railway stations. Craving for vada pav and wanting it to be ultra hygienic? There is no better way than making batata vada pav at home as it is definitely hygienic and the ingredients used are also fresh. The procedure to make Mumbai style vada pav is not at all complex but very simple. First, we have started with making the potato filling by pounding the green chillies, ginger and garlic using a mortar and pestle. Further, heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves. Add the pounded mixture which will give a unique flavor to our vada pav. Add the potatoes, turmeric powder for the colour and salt and mix well. Remove from the fire and let it cool. Divide and shape into rounds balls and keep aside. Further to cover them, we have made a thick batter using besan, turmeric powder, baking soda and little salt. Next, dip the potato balls in the batter and deep fry until golden brown. Next, to assemble vada pav, take a ladi pav and slit it from the centre, but do not cut fully. These days whole wheat laadi pav are also available in many bakery stores.. If you wish you can make them at home, check out our recipe for whole wheat laadi pav. Next, Spread some sukhi leshun ki chutney on the bottom half of the laadi pav. Place the vada over it and tradional style vada pav is ready. We have also shown the process to assemble Mumbai style vada pav, first spread some meetha chutney on a slit pav. Then spread some teekha chutney over it. Finally spread some sukhi leshun ki chutney over it. Place the vada and press the pav and the Mumbaiya style vada pav is ready to serve. Serve immediately while the vadas are still hot. You can also serve along with some fried green chillies. These days there are many ways to make and serve the vada pav. Some vada pavs are made with an array of chutneys and some of the vada pavs are made with chutneys, topped with onions, mayonnaise and cheese while some vada pavs are served with the besan chura made from left over besan batter along with chutneys. Succulent and spicy potato vadas are sandwiched between fresh pav bread along with dry garlic chutney, to make a delicious snack that tickles the taste buds and satisfies the tummy. I have fond memories of sharing a vada pav with my son while travelling on a business trip to Vapi by train. Although vada pav is a Maharashtrian dish, I was surprised to find it popular even in Gujarat. Another travelling ritual on my frequent drives to Pune is to stop at a small café on the highway to grab a quick vada pav and a steaming hot cup of Masala Tea that chases away all my travel fatigue. Enjoy vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with detailed step by step photos and video below.

mug pizza recipe | mug pizza in a microwave | 2 minutes mug pizza cake | veg mug pizza without oven and bread | with 16 amazing images. mug pizza recipe | mug pizza in a microwave | 2 minutes mug pizza cake | veg mug pizza without oven and bread is a quick-fix pizza dough in a mug, the pizza sauce, herbs and seasonings give it an authentic taste. Learn how to make 2 minutes mug pizza cake. To make mug pizza, combine 4 tbsp of plain flour, 1/8 tsp baking powder, a pinch of baking soda and 1/8 tsp of salt in a microwave safe mug, mix well using a fork. Add 3 tbsp of milk and 1 tbsp of oil, mix well using a fork. Spread 2 tbsp of pizza sauce evenly over it and sprinkle 2 tbsp of cheese. Finally place 6 olives over it and sprinkle ½ tsp mixed herbs, ¼ tsp oregano and ¼ tsp of chilli flakes evenly over it. Microwave on high for 2 minutes. Repeat steps 1 to 5 to make one more mug pizza. Serve immediately. You’ve heard of mug noodles, mug soups and even mug cakes, but how about a mug pizza in a microwave? Truly a treat for the adventurous, every gooey, saucy bite of this mug pizza is a delight to savour. You do not need any pizza bread for this mug pizza in a microwave recipe. Well sieved refined flour (maida), pizza sauce, cheese and a couple of herbs with baking soda and baking powder in a microwave safe mug and your snack is ready in 2 minutes. You can use any veggies you want to, based on availability and your preferences. Veg mug pizza without oven and bread a wonderful treat to serve your kids when they come home from school. If your kids do not like olives, replace them with chopped capsicum. Tips for mug pizza. 1. Mix the mixture of this mug pizza at both the stages to ensure that it rises well. 2. Make sure you serve it immediately after preparation because it hardens upon cooling. You can also try other microwave recipes like the Chocolate Mug Cake or Eggless Vanilla Sponge Cake in A Microwave. Learn to make mug pizza recipe | mug pizza in a microwave | 2 minutes mug pizza cake | veg mug pizza without oven and bread | with step by step photos below.

appam recipe without yeast | no yeast Kerala appam | palappam recipe | with 22 amazing images. In this appam recipe without yeast we show you how to soak the raw rice and create the batter for no yeast Kerala appam. The entire palappam recipe is shown step by step so you will not make any mistakes. It is a delight to watch an experienced chef swirl the kadhai to make a perfect bowl-shaped appam recipe without yeast! You can master the art too, within a few tries. palappam is a delectable South Indian dish, which is comparable to dosa, but with a special texture and shape. The raw rice batter and the unique manner of preparation give appam recipe without yeast a crisp bowl-like structure with a spongy bun-like centre. Drizzle a little coconut milk over the Kerala appam and enjoy it hot with a spicy Kadala Curry or mouth-watering Coconut Stew. While Appam is traditionally made with yeast, to get the fluffy centre, it can also be made through a natural fermentation process, without using yeast. Here is how to do that… Notes and tips on how to make the perfect appam recipe without yeast. 1. The batter of appam should be of a thinner consistency than dosa batter. 2. Adding baking soda, makes it more fluffy Kerala appams. 3. If the batter is too thick, adjust the consistency by adding water. 4. Pour a 1.5 ladleful of the batter into it. The pan should be hot but not too hot or else the appam will stick in the center and you won't be able to get that lacy border. 5. Holding both the handles of the pan, slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre. Learn to make appam recipe without yeast | no yeast Kerala appam | palappam recipe | with step by step photos below.