920 plain flour recipes

Plain Flour Recipes, 2000 Maida Recipes Collection

A simple ingredient that is there in every kitchen across the world and is so taken for granted, but has the potential to create innumerable special dishes. Yes, it is plain flour which is called maida or all purpose flour. From delicacies like cakes and pastries to croquettes and ghugras, from everyday dishes like quick-fix dosas to exotic rotis, plain flour (maida) is so versatile that the jar is opened almost every day!

It has a mellow, bland flavour, which makes it suitable for many dishes. Dough made of plain flour (maida) is much softer and pliable compared to whole grain dough, which makes it ideal to make wraps and rolls that can burgeon with fillings! Given below are a sample of our Maida Recipe Collection. 

Plain Flour (maida) for Indian Recipes

Plain Flour is used in Indian dishes from Baked Vada Pav and Maida Dosas, to Aloowali Roti and Aloo Cheese Croquettes, from Aloo Kulcha to Moong Dal Kachor, this article introduces you to a range of dishes made with plain flour (maida). Each is just an example from a category, and you can find many more options in each category like snacks, rotis, pies and cakes on our website.

Plain Flour, Maida for Cakes

Who cannot forget Plain flour usage in our large collection of Eggless Cakes from Eggless Semolina and Coconut Cake, Eggless Vanilla Sponge Cake, Rich Chocolate Sponge Cake Using Eggs to Cupcakes like Red Velvet Cupcake

Plain Four, Maida for Breakfast

Breakfast gets way more tasty with plain flour recipes. Some nice tasty Apple and Buckwheat Pancakes with some yummy Homemade Cinnamon Rolls Recipe, Eggless which kids love. Even Veg Puff are great to serve. Try Mysore Bonda with a steaming cup of South Indian Filter Coffee.

We hope you enjoy 2,000 recipe  collection of maida recipes. 

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almond biscuits recipe | Indian almond butter biscuits | badam biscuit | almond cookies | with 25 amazing steps. almond biscuits recipe | Indian almond butter biscuits | badam biscuit | almond cookies are a packful of surprising flavour for your tiny tots. Learn how to make badam biscuit. To make almond biscuits, combine the plain flour and almond slivers in a deep bowl and mix well. Keep aside. Cream the butter, powdered sugar and vanilla essence in a deep bowl and mix well using a spatula. Add the plain flour-almonds mixture and mix well using a spatula. Add the milk gradually and knead gently into a semi-stiff dough without using any water. Cover the dough with a lid and keep aside to refrigerate for 15 minutes. Roll the dough into a 200 mm. X 200 mm. (8" x 8") rectangle. Cut the rolled dough into 50 mm. X 50 mm. (2” x 2”) equal square pieces. Arrange the square pieces on a baking tray at equal intervals and bake in a pre-heated oven at 180°C (360°F) for 25 minutes. Allow it to cool completely. Store it in an air-tight container and use as required. These buttery cookies surprise you with crunchy bits of almond in every bite! With both powdered almonds and sliced almonds in it, this Almond Biscuit has a melt-in-the-mouth texture as well as an intermittent crunch, which makes Indian almond butter biscuits really extraordinary. Despite the amazing taste and texture, these badam biscuits are surprisingly easy and quick to make, so you can go ahead and try it out right away. Follow the few tips mentioned in this recipe and voila you will have the best almond cookies on your table. These biscuits can be packed in kids’ tiffin boxes for small breaks or you can serve them with a cup of tea. Also have a go at other exciting almond recipes like Almond Rocks and Almond Til Chikki. Tips for almond biscuits. 1. The plain flour has to be free of lumps. Sieve it if necessary. 2. The butter has to be soft, so remember to remove it from the refrigerator at least half an hour in advance. Soft butter is necessary so it mixes well with the sugar. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 4. Do not miss out on refrigerating the dough. It helps to make the dough stiff which helps in easy rolling. 5. Prefer to use a thick rolling pin so it is easy to put uniform pressure and roll uniform as well. 6. Cooling the biscuits is necessary before serving to let them get their melt in mouth texture and before storing to prevent them from turning soggy. Enjoy almond biscuits recipe | Indian almond butter biscuits | badam biscuit | almond cookies | with step by step photos.

ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji | ghughra recipe is a variation to the sweet coconut stuffing in which green peas have been used. Learn how to make vatana na ghughra. Flaky, yet soft coating with a perfectly balanced green peas stuffing, rolled, shaped and fried till crisp is what describes matar gujiya / karanji. This is a common snack made during the festival of Diwali. Try it out and you would make over and over again without a festival or an occasion coming up too! To make ghughra, first make a soft dough by combining maida, melted ghee and salt using enough water. Knead again using the oil till smooth. Keep aside under a wet muslin cloth. Then for the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the green peas and sauté on a medium flame for a few seconds. Sprinkle 1 tbsp water, mix well and cover and cook on a slow flame for 7 minutes, while stirring occasionally. Add the sugar, green chilli paste, ginger paste, coriander, coconut, sesame seeds, lemon juice and salt, mix well and cook on a medium flame for 1 minute. Cool slightly and divide the stuffing into 20 equal portions. Keep aside. Then make the karanji. Divide into 20 portions and roll one portion into a 4” circle, place little stuffing and fold to make a semi-circle. Pinch the edges of the ghughra. Roll and shape all ghughras and deep-fry in hot oil till golden brown. Serve immediately with green chutney. While the vatana na ghughra are typically half-moon shaped, you can also make them in other shapes too, if you wish to! Pinching the gughras is an art which you can master over time. They look pretty if uniformly pinched. However, you can keep them plain edged too if you cannot get a uniform pinched edge at the circumference. These Jamnagari ghughra make tea-time significantly more interesting! Fry the ghughras just before serving as they tend to get cold and soggy after a while. Serve them with green chutney at snack time. You can also serve these green peas ghughra as farsan in a Gujarati thali set menu likePanchkutiyu Shaak, Rasawala Chana, Rotlis, Raiwala Marcha, cutney and Shrikhand. Tips for ghughra. 1. Ensure that the green peas are not boiled and coarsely crushed. You just need to blend them in a mixer for 5 seconds and they will be coarsely crushed. This texture is needed for a good mouthfeel. 2. Cool the mixture before shaping ghughras, else the dough might have cracks due to the steam generated. 3. Deep fry the ghughras on a slow flame so they cook uniformly. Enjoy ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji.

potato rotis |Indian potato roti | aloo roti | potato roti made with plain flour | with 17 amazing images Potato roti is made with potatoes, coriander, spices and ghee tossed into the dough. Use 2 tablespoons water and knead into a soft aloo roti dough. The potato roti made with plain flour is then cooked on a non stick tawa or griddle till golden brown in colour. potato rotis are the perfect Indian breakfast recipe. We have our potato rotis with some homemade curds and a glass of chaas. For lunch or dinner, Indian potato roti is a perfect replacement for roti. In fact, potato rotis can be one meal dinner had with curd and loads of sliced onions. Our potato roti recipe is not to be confused with punjabi aloo paratha where the aloo stuffing is put in the centre of the dough and cooked. In potato roti we have put the boiled potatoes into the dough and it's the same way Gujarati theplas are made. The addition of boiled and grated potatoes makes these rotis so soft that they literally melt in your mouth! Plus, potato rotis is also a smart way to clear your stock of potatoes, because this recipe turns out best with old potatoes. Enjoy potato rotis |Indian potato roti | aloo roti | potato roti made with plain flour with detailed step by step photos.

veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with 63 amazing images. veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos is a steamed snack often served with momos chutney. Learn how to make Indian vegetable momos. To make veg momos, first make the dough. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes. For the stuffing, heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds. Add the spring onion greens. Keep aside. Then to make Indian vegetable momos, divide the dough into 22 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked. Repeat steps 2 to 4 to steam the remaining momos. Serve immediately with momos chutney and mayonnaise. A snack that has become almost synonymous with Chinese cuisine, restaurant style momos are made of a plain flour cover filled with sautéed veggies. An apt combination of garlic, ginger, green chillies, vinegar and soy sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling! Traditionally, Chinese style veg momos are steamed in bamboo baskets, but you can also cook them in a regular steamer or cooker, the way you make dhoklas or idlis. They are a popular street food in China and in north east India. You can innovate on this Indian vegetable momos by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes momos so enjoyable! Serve along with Vegetable Chow Mein and Chinese Fried Rice. Tips to make veg momos recipe. 1. You can use veggies of your choice such as grated paneer or finely chopped French beans. 2. Grease the steamer before steaming momos or else it will stick and tear. 3. Do not over steam momos otherwise the covering will become chewy. 4. Cover the momos with a damp muslin cloth after shaping them to avoid drying. 5. Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking. 6. Do not use too much flour while rolling to avoid dry and hard momos. 7. Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them. 8. The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos. 9. Serve immediately or else it will turn chewy. Enjoy veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with step by step photos.

white sauce recipe for baking | Indian style white sauce recipe | béchamel sauce | with 8 amazing photos The basic white sauce is also known as béchamel and has its origin in France. The authentic béchamel sauce, makes use of milk boiled with studded onion (onion halve pierced with cloves) and bay leaves, but that is totally optional. It is one of the mother sauces. Making the white sauce recipe for baking is very easy and can be quickly made, all the basic ingredients are used for making it are available in Indian kitchens. We have made white sauce by first heating butter in a pan and adding flour to it, the rule is to take equal quantity of butter and flour. Once you have added the flour, stir it continuously using a whisk and cook on a slow flame. Stirring continuously helps in even cooking of the flour apart from preventing it from forming lumps. Once the flour turns frothy and turns golden, pour the milk, keep stirring till the milk thickens, make sure you whisk it well or else you might get lumps. Lastly, we have added salt and pepper for taste. Use Indian style white sauce recipe immediately. If you wish to store it, cool the White Sauce completely, pour in an air-tight container and refrigerate/freeze. Remember, on cooling the white sauce will thicken more. If the sauce is to be used later, add a little milk, mix well and re-heat it.The ratio of butter: flour: milk is ALWAYS remain 1:1:10 to get a perfect consistency thin white sauce. You can use white sauce as a base for various soups, pastas, sauces and baked dishes which require a certain creaminess. Enjoy white sauce recipe for baking | Indian style white sauce recipe | béchamel sauce | with step by step photos below.

veg Frankie recipe | Mumbai street food veg Frankie | veg Frankie step by step | with 30 amazing images. The Veg Frankie of Mumbai is now so famous that you can find Frankie stalls all over the country – in parks and beaches, on the street and in food courts. A satiating snack that can be relished even on-the-go, the veg frankie is made by rolling up a tongue-tickling potato mixture inside roti wraps. veg frankie is one of Mumbai’s most famous roadside foods and its a very appetising experience to watch the Frankie-wala deftly preparing one. The rotis are made beforehand, but cooked again with butter before making the veg frankie. It’s not just the masaledar potato mixture that makes the Frankie so tasty but also the crunch of onions and the tangy masala water that’s sprinkled on it. Every single ingredient – from the butter-cooked rotis to the tangy water, the crunchy onions and zesty Frankie masala – contributes to the flavour of the Mumbai style veg Frankie. I would like to suggest to some tips to make the perfect veg Frankie recipe. 1. Mash the potatoes well with a potato masher or with your hands before you put them in a non stick pan. 2. It is advisable to use lightly cooked rotis with golden brown spots. Overcooked rotis will taste awful. 3. Wrap a tissue paper or aluminium foil around the frankie to seal it and to be able to hold it. Follow this authentic veg frankie recipe to recreate the magic in your own kitchen. There are many more variants of this versatile and handy snack, including Jain, Schezwan and Cheesy versions. Try other famous roadside treats like the Vada Pav or Schezuan Chopsuey Dosa. Enjoy veg Frankie recipe | Mumbai street food veg Frankie | veg Frankie | with detailed step by step photos and video below.

vegetable au gratin recipe | Indian style veg au gratin | roasted vegetable au gratin | with 17 amazing images. vegetable au gratin is a famous French delicacy that is can be had as a side dish or a main course dish along any bread of your choice. The cheesy texture of vegetable au gratin makes is what makes it extra ordinary and it is loved by kids as well as adults! It is super easy to make and doesn’t even require much effort! vegetable au gratin is a traditional continental delicacy served with warm and crisp breads. Indian style veg au gratin features all your favourite veggies drowned in white sauce, topped generously with cheese, and baked till the cheese melts. Choose crisp, juicy, mildly flavoured veggies like carrots, peas and French beans for this Indian style veg au gratin and avoid pungent or gooey ones like eggplant, onions and tomatoes. vegetable au gratin is one dish that comes to mind when thinking of any quick and easy continental dish to prepare! The secret to making perfect vegetable au gratin is to bake it till you get a nice brown crust. This gives the dish its special texture and cheesy aroma. Enjoy the Baked Vegetable Au Gratin immediately upon baking. Notes on vegetable au gratin recipe. 1. Sprinkle the cheese on top. Processed cheese has a distinctive flavor that works well with the vegetables and is loved by most people. You can switch out the cheese as per your preference. For a crusty top, you can also sprinkle some breadcrumbs before baking. Use Indian Britannia cheese to get the perfect right taste of Indian style veg au gratin! Learn to make vegetable au gratin recipe | Indian style veg au gratin | roasted vegetable au gratin | with detailed step by step recipe photos and video below.

eggless chocolate cake using curds | Indian style eggless chocolate cake using curds | vegetarian chocolate cake made with yoghurt | with 15 amazing images. Our eggless chocolate cake using curds is a 100% vegetarian chocolate cake made with yoghurt. A large percentage of Indians want eggless cakes and hence we show you step by step to make Indian style eggless chocolate cake using curds. If you love the heady aroma of warm, freshly-baked cakes, then this eggless chocolate cake using curds is one of the first things you should try. eggless chocolate cake using curds is so richly-flavoured and so spongy, you can use it in just too many ways! Have a slice right off the oven lace vegetarian chocolate cake made with yoghurt with honey and serve with tea, top it with ice-cream for dessert, decorate it with your favourite icing for a Birthday Party, or use it to make layered Cakes and other delicious Desserts. Notes and tips to make the perfect Indian style eggless chocolate cake using curds. 1. Combine the curds and soda bi-carb in a bowl and keep aside. This mixture becomes frothy in a few seconds and is the only raising agent we are going to add. Mix it gently using a whisk. The mixture should not be lumpy. 2. Be very careful when you are measuring the ingredients. Too much flour or sugar can alter the texture of your cake. 3. Now add the other half of the flour-cocoa mixture and mix well until no lumps remain. The batter should look smooth and velvety. 4. Dust baking tin with some flour and discard the excess flour. Greasing and dusting is done to prevent the Chocolate cake from getting stuck to the baking tin and make the process of unmolding easier. 5. Bake at 180°C for 40 minutes or until a knife inserted into the cake comes out clean. Do not poke the knife at the centre of the Eggless Chocolate cake using curds when you are checking. It might deflate the cake and make it dense. Indeed, this Indian style eggless chocolate cake using curds offers a perfect base for your masterpieces. Learn how to make eggless chocolate cake using curds | Indian style eggless chocolate cake using curds | vegetarian chocolate cake made with yoghurt | with detailed step by step photos below.

eggless chocolate brownie recipe | Indian style eggless chocolate brownie | easy chocolate brownie | 5 minute brownie | brownie with cocoa powder | with 27 amazing images. eggless chocolate brownie is a simple recipe to follow and very popular in India as there is a very large population who eat eggless brownies. Here is how you can prepare the most authentic best Indian style eggless chocolate brownie with common ingredients! Just flour, curds, butter, cocoa and a few other everyday ingredients when worked the right way give rise to a fantastic perfect texture and gooey brownie. To make eggless chocolate brownie, sift together the flour and cocoa powder using a sieve. Keep aside. Combine the curds and soda-bi-carb in a bowl, mix well and keep aside. Combine the melted butter, powdered sugar, vanilla essence and ½ cup of hot water in another bowl and whisk well. Add the curds-soda mixture and mix well. Add the flour mixture and walnuts and mix gently to make a smooth batter of dropping consistency. Grease a 150 mm. (6”) diameter shallow microwave safe dish using butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little butter. Pour the batter into the greased and lined microwave safe dish, spread it evenly using a spoon and microwave on high for 4 minutes. Cool the chocolate brownie slightly and unmould by turning upside down on a plate. Remove and discard the grease proof paper and serve the chocolate brownie hot. This 5 minute brownie has its credit to the microwave. Get all the ingredients ready, mix them in the right quantities as mentioned and leave it in the microwave for 4 minutes. Do not overcook them, else you will land up with hard brownies. Cool it slightly and unmould and enjoy. This brownie with cocoa powder is perfect to serve with tea or as a dessert, with a topping of vanilla ice-cream. Whichever way you choose to have it, you are sure to fall in love with this rich chocolate experience. If you loved this recipe, you are sure to like more of our Eggless Cake Recipes. Tips for chocolate brownie. 1. Sifting of plain flour is very important to have a lump free mixture. 2. Prefer to use fresh baking soda or from a packet which is recently opened, so the brownie rises well. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 4. After adding soda-curd mixture remember to mix gently and not vigorously, else the effect of soda might decrease. 5.If you wish, you can substitute walnuts with chocolate chips. Enjoy eggless chocolate brownie recipe | Indian style eggless chocolate brownie | easy chocolate brownie | 5 minute brownie | brownie with cocoa powder | with step by step photos.

pani puri recipe | golgappa | puchka | home made pani puri | with amazing 33 images. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. When my favourite “ pani puri wallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more! Sprouts can be replaced by hot ragda to complement the chilled mint water. Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes. Finding excuses to invite people over, organize a chaat party and serve in disposable plates made from dry 'Sal' leaves to create an ambience. End on a sweet note with desserts like Baked Boondi Gulab Jamun Kesar Malai Kulfi and Malpuas. Pani Puri, have it spicy sweet or balanced – just the way you like it! It is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making home made golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani. The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days. Make sure, you assemble pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Once you are done don’t forget to have a sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Learn to make pani puri recipe | golgappa | puchka | home made pani puri | with detailed step by step recipe photos below.

bhatura recipe | bhatura with yeast | Punjabi bhatura | with 20 amazing images. Bhatura is a deep fried Indian bread made with plain flour (maida), dry yeast, curd, sugar and a bit of ghee. Well-known as an accompaniment for Punjabi Chole, piping hot Punjabi bhatura is a delightful treat for all, especially on damp and rainy evenings. We have made bhatura with yeast but you can also make it without yeast. However, remember that the bhatura will become soggy and chewy if not served hot and fresh. Also, take care to blot the excess oil from bhatura with a paper napkin before serving. Notes on bhatura recipe. 1. Cover with a lid and wait for 5 to 7 minutes or until the mixture is frothy. This is done to activate the dry yeast. If you are using fresh yeast you can incorporate it directly into the dough. 2. You can add about a teaspoon of ajwain (carom seeds) to flavour the Bhatura dough. 3. Add the curd. Curd makes the dough soft and also helps in fermenting it. 4. Knead to make a soft dough using enough warm water. You can also use warm milk to make the dough softer. 5. Cover the dough with a lid or wet muslin cloth to prevent the dough from drying up.6. Sprinkle a little flour on the rolling surface. This will prevent the dough from sticking to the surface. We also have a huge collection of Indian breads that team up well with Subzis and Curries. Learn to make bhatura recipe | bhatura with yeast | Punjabi bhatura | with detailed step by step photos below.

cheese burst pizza recipe | three cheese pizza | Indian style 3 cheese pizza | how to make Dominos cheese burst pizza | with 45 amazing images. cheese burst pizza recipe | three cheese pizza | Indian style 3 cheese pizza | how to make Dominos cheese burst pizza | is every cheese lover's favourite. Learn how to make three cheese pizza. To make cheese burst 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, 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 or cling wrap and keep aside for 45 minutes. Press the dough lightly to remove the air and divide the dough into 4 equal portions. Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little plain flour for rolling. Prick it with a fork. Place it on a non-stick tawa (griddle) and cook it till it is half done on both the sides. Keep aside. Roll another portion of the dough into a 200 mm. (8”) diameter circle using a little plain flour for rolling, prick it with a fork and place on a baking tray. Spread 1 tbsp of cheese spread evenly on the rolled and pricked dough leaving a little space near the edges. Place 5 cheese slices over the cheese spread, overlapping each other. Place the half cooked pizza base over it and fold the sides of the bottom dough inwards and press it lightly. Spread 2½ tbsp of pizza sauce, 1/8 cup onions, 1/8 cup capsicum, 5 sliced jalapenos, 1 tbsp black olives, ½ cup grated cheese, ½ tsp dried oregano and ½ tsp chilli flakes evenly over it. Repeat steps 4 to 11 to make 1 more pizza. Bake both the pizzas in a pre-heated oven at 200°c (400°f) for 20 minutes. Drizzle 1 tbsp of olive oil evenly over each pizza. Cut each pizza into 4 pieces and serve immediately. If you have ever wondered how to make Dominos cheese burst pizza, this recipe is the secret. Made with 3 types of cheese – processed cheese, cheese spread and cheese slices, this pizza has varied seasonings to boost its flavour and aroma. A cheesy, gooey Indian style 3 cheese pizza beats any store-bought pizza hands-down, because this is made right in your own kitchen with the finest ingredients and your choice of toppings! Right from the cheesy base to the crunchy, saucy toppings, everything about this pizza is appealing to the palate. A gem from the hearty cuisine of Italy, this three cheese pizza is one that’s loved by kids and adults alike because every mouthful is packed with excitement. Serve it immediately while the cheese is molten and gooey, otherwise you will not get to enjoy the best texture. Tips for cheese burst pizza. 1. Ensure to sieve the maida to make it lump free. 2. Ensure that the yeast is not very old nor is it from a packet which has been kept open for too long. 3. We recommend you add the measured quantity of salt to get the perfect taste of the pizza. 4. Remove the cheese slice from the refrigerator just before use. 5. Similarly grate the cheese also just before use, else it might turn lumpy. 6. Olive oil for drizzling on the baked cheese burst pizza is suggested as an authentic flavour boost. But if it is not available at home, you can substitute it with any other oil. 7. For a spicy cheese burst pizza, top with some fresh red chilli roundels or red chilli roundels which are available dipped in vinegar in the market. You can also try other pizza recipes like Pizza Margherita or Pizza Burger Bowl. Enjoy cheese burst pizza recipe | three cheese pizza | Indian style 3 cheese pizza | how to make Dominos cheese burst pizza | with step by step photos.

cheese crackers recipe | homemade Indian cheese crackers | eggless cheese crackers | with 25 amazing images. cheese crackers recipe | homemade Indian cheese crackers | eggless cheese crackers have a crisypy, flaky and a melt-in-mouth texture. Learn how to make homemade Indian cheese crackers. When buying packaged products, there is always a niggling doubt about what ingredients they have used, and whether there really is enough cheese in the so-called cheese crackers, and so on! The best way out is to make it yourself. Here is a foolproof recipe to make homemade Indian cheese crackers in your own kitchen, with pure and safe ingredients, and simple methods. Made with minimal and easily available ingredients, these cheese crackers are simply delightful. You will enjoy a burst of flavours with shahjeera that dots these cookies. Store the eggless cheese crackers in an airtight container, and serve with various toppings and dips, or just plain. Tips to make cheese crackers. 1. You can add oregano instead of caraway seeds. 2. Prick well using a fork or the crackers might puff up while baking. 3. Serve the cheese crackers with Herbed curd dip. Enjoy cheese crackers recipe | homemade Indian cheese crackers | eggless cheese crackers | with step by step photos.

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.
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