Dill is unique – it is very aromatic, and has a delicate flavour that is mildly sweetish. This makes it a wonderful addition to salad dressings, especially when combined with a peppy ingredient like lemon. This lemony dressing has a mixed flavour, thanks to the teamwork of lemon juice and rind, dill leaves and mustard paste, balanced by other ingredients like sugar, salt and oils. The Lemon Dill Dressing not only improves the flavour and aroma of your salad, but also gives it a wonderful mouth-feel. Make a batch of this dressing, and store it in the fridge in an airtight glass jar for three or four days.

lemon pound cake recipe | Indian glazed lemon pound cake | lemon pound cake loaf | tea time pound cake | with 30 amazing images. lemon pound cake recipe | Indian glazed lemon pound cake | lemon pound cake loaf | tea time pound cake is a just perfect for anytime sweet craving. Learn how to make Indian glazed lemon pound cake. To make lemon pound cake, grease and dust the tin and keep it aside. In a deep bowl, add soft butter and whisk using a hand beater till it turns soft and fluffy. Add powdered sugar and beat using the hand beater for 1 more minute. Once the sugar and butter are creamed well, add the lemon juice, lemon zest, vanilla essence and yellow gel food colour and beat using the hand beater for 10 seconds. Add eggs one by one by while beating simultaneously. Sieve the plain flour, baking powder and baking soda in the same bowl and fold in using a spatula. Add the milk, gently fold in using a spatula and pour into the greased and dusted tin. Bake in a preheated oven at 180°C (360°F) for 30 to 40 minutes. Remove and keep aside to cool. Run knife around the sides and invert the cake carefully and demould it. For the glaze of Indian glazed lemon pound cake, in a bowl, add icing sugar. Add lemon juice and 1 tbsp milk. Mix well using whisk and keep aside. Finally drizzle the glaze over the cake and serve. Lemon pound cake loaf is a tea time cake which is perfect to be served in the dessert corner in any party too. Quite often this cake is made on the occasion of Easter and Christmas to be enjoyed with family and friends. Well presented here the Indian glazed lemon pound cake has been made in a Bundt mold. The tantalizing flavour and the perfect texture of this pound cake is sure to tease your taste buds in every mouthful. Close your eyes and roll a mouthful of this cake on your tongue and lose yourself in its rich taste. This tea time pound cake is the supreme delicacy for lemon lovers. Lemon zest and lemon juice are added to the cake batter, which adds a light whiff of lemon flavour. To add a pop of intense lemon taste with every bite, it is further drizzled with a lemon glaze and garnished with lemon zest. A finishing touch of edible flower makes this lemon pound cake all the more appealing. Tips to make lemon pound cake. 1. All the ingredients should be on room temperature. 2. Cool the cake completely after baking. 3. Do not prepare glaze beforehand otherwise it will harden. 4. If you don’t have a Bundt mold, you can also bake lemon pound cake loaf in a loaf tin. 5. Serve Indian glazed lemon pound cake as a tea time cake. Enjoy lemon pound cake recipe | Indian glazed lemon pound cake | lemon pound cake loaf | tea time pound cake | with step by step photos.

An icy cold, refreshing sorbet ideal for a hot summer’s day! With sweet mangoes, tangy lemon and zingy ginger, the Mango Ginger Sorbet will touch every cell in your body and tickle them back to life even at the most tiring moments.

eggless blueberry cheesecake recipe | Indian style baked blueberry cheesecake | blueberry cheesecake without eggs | with 33 amazing images. eggless blueberry cheesecake recipe is a creamy and luscious dessert that combines the tartness of blueberries with the rich, smooth texture of cheesecake—without using eggs. Learn how to make eggless blueberry cheesecake recipe | Indian style baked blueberry cheesecake | blueberry cheesecake without eggs | An eggless blueberry cheesecake is a delicious and creamy dessert. The cheesecake filling is made with a combination of cream cheese, sugar, vanilla extract, and lemon juice, creating a tangy and sweet flavor. The blueberry topping is a vibrant and fruity complement to the creamy cheesecake base. The buttery base, combined with the creamy cheesecake filling and the sweet and tart blueberry topping is a match made in heaven. The result is a perfectly balanced dessert which is completely eggless and utterly delicious." You can also try other eggless cheesecake recipes like Eggless no bake chocolate cheesecake and Eggless baked yoghurt cheesecake. pro tips to make blueberry cheesecake: 1. Instead of digestive biscuits you can use any other biscuits of your choice for making the base. 2. Let the cheesecake cool completely on a wire rack before refrigerating. This helps to prevent it from cracking. 3. Make sure the cream cheese is softened to room temperature before beating. Beat it until it's completely smooth and has no lumps. Enjoy eggless blueberry cheesecake recipe | Indian style baked blueberry cheesecake | blueberry cheesecake without eggs | with detailed step by step photos.

Calcium laden lettuce and celery in a calcium rich curd dressing......... serves as a perfect accompaniment to any main course.

The thai layered rice features a profusion of colours and flavours! a curry made of fiery masalas, soothing coconut milk, tangy fruits and crispy veggies coats a layer of rice cooked with coconut milk and garnished with peppy coriander. Truly, every mouthful is an adventure, as your taste-buds walk through an exciting tropical forest.

‘Massaman Curry’ is a traditional Thai dish that imbibes many aspects of Malay curries. Massaman curried rice is a memorable rice ‘experience’ that involves flavouring steamed rice, marinated cottage cheese and veggies with massaman curry paste and garnishing the preparation with crisp crushed peanuts and spring onion greens.

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.

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.

Boiled chickpeas, a nice helping of mixed vegetables, a tart, lemony dressing and crisp, garlic-flavored bread croutons are all tossed in together for a lovely, summery salad that will tickle your taste buds.

Ah, the layers of this cheesecake get better and better—from the crumbly buttery biscuit base to the soft cheesecake in the middle, to the lemony kiwi glaze on top. Use properly ripe kiwis to get the perfect taste and avoid the sourness. In case kiwis are not available or not to your taste, you can substitute it with cherries or strawberries.

Lemon Green Beans with Sea Salt is such a stunning way to enjoy French beans! Cooked in such a way that the vibrant green colour and juicy texture are retained, the beans are served with a sprinkling of sea salt and lemon zest, which give an awesome flavour. Be generous with the sea salt as it is very effective in enhancing the taste of the beans. The beans must be crunchy after cooking – if you cook them for too long, they will become soft and the colour will darken. You can also try other French Beans recipes like the Stir Fried French Beans and Garlic or Stir Fried French Beans with Kalonji .

Iron-rich baby spinach is teamed with apples for extra crunch and a little sweetness, in this simple but awesome salad. Drowned in a tongue-tickling Curd Lemon Dressing, the duo transforms into an exotic delicacy. The dressing is bursting with tangy and herby notes, which are accentuated by the exciting crunch of celery. Laced with vitamin C from lemon, the iron in baby spinach is absorbed better, thereby boosting the nutritional value of this salad. Brimming with antioxidants , this salad does wonders for your skin too. Rich in protein , iron and fibre , sunflower seeds are a healthy addition to this salad. Easy to make but super tasty and amazingly healthy, this Baby Spinach and Apple Salad in Curd Lemon Dressing is a must-try. Have a go at more such healthy salad recipes like Three Bean Salad or Oriental Stir fry .

Everyday biscuits with the taste of lemon.