A rich, gooey, sinful and truly indulgent dessert. Warm, fudgy walnut brownies served with rum marinated fruits, drizzled with chocolate sauce that is streaked with fresh cream. And what is a brownie served without the mandatory scoop of vanilla ice-cream. So dig in and indulge.

corn enchiladas recipe | sweet corn vegetarian enchiladas | Mexican corn and cheese enchiladas | easy cheesy enchiladas | with 32 images. sweet corn vegetarian enchiladas is a way to bring home the flavours of Mexico. All the ingredients to make corn enchiladas are easily available in India. Learn how to make easy cheesy enchiladas. In sweet corn vegetarian enchiladas, soft and succulent pancakes are stuffed with a luscious mixture of corn and veggies in white sauce. Bathed in a chunky sauce of tomatoes, onions and spring onions, easy cheesy enchiladas are all set to be baked with a topping of grated cheese. You will love the cheesy layer in Mexican corn and cheese enchiladas, which gives way to creamy, tangy enchiladas that will excite your taste buds and satiate your tummy! To make corn enchiladas, first make the pancakes. For that combine the maida, salt and water and make batter. Make 5" pancakes in a small pan. Then make the corn filling. For that heat the oil and saute onions and garlic for 2 minutes. Then saute capsicum followed by corn and chilli flakes. Finally add the white sauce and salt and cook for 2 minutes. Next make tomato sauce. Combine the tomatoes, onions and garlic in a mixer and blend till smooth without using any water. Keep aside. Heat the oil and sauté the spring onion whites and greens and on a medium flame for 30 seconds. Add all the other ingredients, including the tomato-onion mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Finally assemble the dish. Place a pancake on a clean, dry surface, put a portion of the corn stuffing in the centre, sprinkle 1 tbsp of cheese evenly over it and fold one side over the other to make a roll. Make 5 more stuffed pancakes. Pour ¼ cup of the prepared tomato sauce in a baking dish and spread it evenly. Place the stuffed pancakes on it. Pour all the remaining tomato sauce evenly over it. Finally sprinkle the cheese over it. Bake at 200°C for 15 minutes. Serve immediately. Corn Enchiladas are satiating on its own but if you wish team it up with a bowl of Tomato, Cabbage and Bean Soup or Mexican Rice for a complete meal feel. Tips for corn enchiladas. 1. The pancakes cook very quickly as they are thin, so keep a close watch while cooking. 2. In the corn filling, after adding white sauce stir continuously to avoid lump formation. 3. Use processed cheese and not mozzarella cheese for this recipe. 4. You can keep the filling and sauce ready, but make the pancakes, assemble it and finally bake it just before serving and serve it immediately to enjoy its flavour and texture. Enjoy corn enchiladas recipe | sweet corn vegetarian enchiladas | Mexican corn and cheese enchiladas | easy cheesy enchiladas | with step by step photos and video below

The Crepes Suzette is a citrusy French dessert, which adds a gourmet touch to your meal. Here, buttery pancakes are stuffed with a tangy orange filling, which is made of orange juice and rind flavoured mildly with brandy. The filling too has a buttery taste and texture as the orangey ingredients are all held together in a fluffy base of soft butter and sugar. A touch of brandy gives the filling an exotic taste and aroma. The final masterstroke in the preparation of this zesty dessert is a topping of orange sauce, which carries the tangy notes even higher. Relish this dessert immediately upon assembling, to enjoy the fresh textures and flavours.

Caraway seeds, originally grown predominantly in holland, add a distinctive flavour to any recipe that it is added to. These bread slices toasted with caraway seeds sprinkled on them pair very well with a hot soup. Sprinkle some seasoning on the toast or just plain salt and pepper-the taste won’t let you down!

pineapple upside down cake recipe | Indian style fresh pineapple upside down cake | eggless tea time pineapple cake | with 31 amazing images. pineapple upside down cake recipe | Indian style fresh pineapple upside down cake | eggless tea time pineapple cake is a classic recipe from American cuisine. Learn how to make Indian style fresh pineapple upside down cake. To make pineapple upside down cake, combine the melted butter and brown sugar in a bowl and mix well. Spread it evenly at the base of a 150 mm. (7”) greased cake tin. Arrange pineapple slices and cherries decoratively at the base. Combine the oil, milk, pineapple essence and vinegar in a dep bowl and mix well. Sieve the plain flour, powdered sugar, baking powder and baking soda in a deep bowl. Add the milk-vinegar mixture to it and fold gently using a spatula. Pour the batter gently over the pineapple and cherries. Bake in a preheated oven at 180°c (360°f) for 30 mins or till the cake leaves the sides of the tin. Remove and keep aside to cool. Run knife around the sides and invert the cake carefully and demould it. Cut into 6 equal wedges and serve immediately. Upside Down” refers to the way the cake is made. The Indian style fresh pineapple upside down cake is assembled and baked with fruit at the bottom and the batter on top. The placement and procedure gives it a lovely taste, all the more wonderful if eaten hot. To turn it out, you flip the cake upside down, leaving you with the glistening, caramel-napped fruit layer exposed and the cake underneath it. Slices of sweet and sticky caramelized pineapples with vanilla cake is a heavenly combination. It is a tea time cake, which is also served during Easter and Christmas. You can also serve this cake as a part of dessert counter with vanilla ice-cream. While we recommend serving this eggless tea time pineapple cake immediately, you can refrigerate it and serve it within a day. However, before serving remove the cake from the refrigerator one hour before serving and enjoy it. Tips to make pineapple upside down cake. 1. All ingredients should be at room temperature. 2. Make sure you use the cake tin which is 7 “in diameter and also it should be well greased. 3. Brown sugar should be coarsely crushed in a mixer we do not want a powder. 4. Sieve all the ingredients well for this cake to the cake gets airy. 5. Do not demould the cake when hot. Enjoy pineapple upside down cake recipe | Indian style fresh pineapple upside down cake | eggless tea time pineapple cake | with step by step photos.

It is probably called the devil’s cake because it so sinfully chocolaty! the chocolate devil cake is a chocolate mousse cake with a base of crushed chocolate biscuits mixed with roasted almonds and butter, topped with chocolate mousse and garnished with chocolate truffle. It’s a nice, rich, soft and gooey cake.

A treat for mushroom lovers! Cheese, olives and garlic filled mushrooms makes an easy to assemble dish that is perfect for an outdoor party. They also make an innovative side dish to a main course like pasta.

Delicate crepes filled with cottage cheese in a creamy makhani gravy.

Mushrooms and peas in a delectable barbeque

A long crisp loaf of bread stuffed with a creamy mixture of white sauce and mushrooms. With a hot cup of soup, it makes a simple meal.

Have you ever met anybody who does not like strawberries? The same holds for this strawberry-dominated dessert too. A treat in a glass, this mousse of whipped cream and strawberry crush served upon a buttery biscuit base, is sure to be loved by all, for its succulent berry flavour and melt-in-the mouth creaminess. The Quick Strawberry Mousse Sundae has to be quick as the name suggests so, but you would never have imagined it would be so quick and easy!

A sumptuous and colourful spread of vibrant spinach and crumbled paneer, which looks like snowflakes just fallen on a green field, adorns crisped bread slices, ready to energize you with its great taste, brilliant texture and bagful of nutrients! Indeed, the spinach and paneer toast is a wonderful after-school snack for kids, an apt starter at a party, or an anytime snack for the food-lover!

Tangy, spicy, tempting… name it and you’ll get it in this super-duper hara bhara burger! the popular hara bhara cutlet, usually served as a starter, is combined with marinated paneer and onion rings to make a delectable burger. Regular fries perked up with chilli powder and garlic makes a great accompaniment for this burger, while the green chutney adds a minty touch.

As the name three bean burger suggests, this high-protein delight combines three tasty beans—rajma, chawli and kabuli chana—with vegetables. Paneer and bread crumbs act as binding agents, while the uncooked salsa imparts a mexican touch. No fuss, easily made, but you just need to remember to make the curd spread in advance as the curds have to be hung for half an hour. This will help to remove any excess water and give a thick spread—after all, nobody likes a soggy burger!