What is Shrikhand Shrikhand is a summer Indian dessert recipe. It originates from Gujarati and Maharashtrian cuisine and is made of a melodic blend of ingredients. It is traditionally made from hung or strained yogurt and then flavoured with saffron and nuts. Traditionally, it is made purely of thick yogurt that is strained to make the creamy dessert. Aromatic flavours of saffron, pistachios and cardamom finish it off. We like to use any leftover Shrikhand in our Piyush drink....

INSTANT POT EGGLESS MANDAZI/MAHAMRI | HOW TO MAKE MANDAZI ✓They may remind you of Indian Gulgule , Air Fryer Donut Holes or Shakkar Para My Dad then always chipped in with his childhood stories growing up in East-Africa and the food that his Mum would make. He would always ask my Mum to recreate those old recipes and now I have learned to make them too. I have grown up on authentic Indian food, East-African Gujarati food, and of course, British food....

The keto version is made with two bananas and a sugar-free sweetener. I also offer a paleo version with three bananas and honey. This keto banana bread is amazing. It’s fragrant and not too sweet—the perfect breakfast or snack bread. As I was baking it, my house was filled with the wonderful fragrance of sweet roasted nuts, bananas, and cinnamon. My starting point when creating this recipe was my pumpkin bread....

Made in the microwave, they’re ready in less than five minutes, so you can whip them up anytime you crave something crunchy. I love these cheese crackers because they’re ready in five minutes, and the only ingredient you need is cheese. They are delightfully crispy and have this wonderfully concentrated cheesy flavor, not diluted by other ingredients. Variations Instructions Storing Leftovers More Cheesy Crackers Recipe Card You can use four tablespoons of shredded cheese or cut a slice of cheddar into four squares....

It’s one of the best solutions I have found when craving something sweet and chocolatey. I love the built-in portion control! I’ve been working on this recipe for six months now. I wanted it to be just right, with a deep chocolate flavor and tender crumb. Just as important, I wanted it to be easy! I finally achieved perfection when I decided to use nut butter instead of flour as the base for the cake....

Don’t worry about getting the eggs just right - the soup is delicious even when imperfect! There’s something so comforting about this delicious soup. I find the combination of a rich broth and delicate egg ribbons, all flavored with soy sauce and green onions, irresistible. Ingredients You’ll only need a few ingredients to make this tasty soup. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Classic chicken broth is great too, but the addition of eggs makes this one extra satisfying....

This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links at no cost to you. The BEST Mango and Coconut Pancakes without egg Breakfasts will never be the same again once you have tried this easy mango pancake recipe. A stack of homemade mango pancakes has to be one of the best sights in the mornings! Most weekends if I decide to make pancakes, I tend to go for something healthy like eggless buckwheat pancakes topped with fresh fruit but occasionally I love to indulge and these ones definitely hit the right spot!...

Jump to:About Milk PedaIngredientsStep by Step RecipeServing and Storing SuggestionsVariationsHelpful TipsRecipe Card Our Latest Video About Milk Peda Milk Peda or Kesar Malai Peda is a traditional sweet and originates from the town of Mathura, located in the modern state of North India. In India, you can find Peda on a variety of occasions. From a child’s birth to the wedding ceremony, the celebration is incomplete without feeding Peda to each other....

“Mixed vegetable kurma” is a coconut based gravy with vegetables like carrot, beans, potato, tomato, peas etc., normally served with poories, chapattis, bread or even over steamed rice. It is more of a South Indian masala gravy normally served in hotels, now a quick and easy dish to prepare at home. When I was doing my graduate studies, the hostel canteen or food hall used to serve vegetable kurma with bread slices for Sunday morning breakfast and it was my favorite time of the week when I could just relax and enjoy this typical south Indian dish....

This recipe has been languishing in my drafts for such a long time; I almost forgot to share this amazing dish with all of you! What with travelling every year between my home in Mysore and my two sons’ homes in USA, blogging has become a challenge for me! Nevertheless, I keep going on as this is not a chore for me but a passion and has become a way of life!...

Vegan Pineapple Fruit cake with coconut is a one-bowl scrumptious cake that can be ready in less than an hour. With bits of candied fruit (“tutti frutti” as they call it in India), a mild tinge of coconut and a fruity flavor to the moist cake from added pineapple juice, this divine vegan cake is perfect to make this Christmas or New Year! Although I have been using an electric hand blender all these years for all my bakes, I still love recipes where just hand mixing in a single bowl is all that is needed to come up with a showstopper bake!...

ONION GOJJU/RELISH, a tangy, spicy, no cook, refreshing, tongue tickling, lip smacking accompaniment to any Indian meal! Tiny bits of red onions, fiery slivers of chopped green chilies (and/or chili flakes), freshly chopped cilantro and a savory kick of salt swimming in a tangy broth of tamarind juice! ABSOLUTELY NO COOK! Once you make this, it will be on your dining table for almost every meal! We love to enjoy this as a side with Kanji/Congee or literally rice cooked in it’s own broth and enjoyed along with the broth....

✔️Suitable for Vegans ✔️Gluten-free ✔️Hot and sour in flavour ✔️A great starter ✔️Party snack ✔️Something a little different I just love the look of these bhajia. The bright red filling is just exciting! You just know that they will be spicy but you still can’t resist! I first came across these bhajia in Leicester, UK when visiting my Aunty. I was around 10 so my Mum didn’t let me try them – they were too spicy she said!...

PEANUT CHUTNEY POWDER (also called “Shenga Chutney Pudi”) is a north Karnataka style dry peanut chutney/condiment with cumin and garlic; a lip smacking accompaniment to any meal! We Indians love our dry chutney powders, be it spicy lentil based Molaga Podi (also called “Gun Powder”), Karbeva Chutney powder (dry curry leaves chutney) or the ubiquitous Vada Pav Chutney powder mostly used in a street food style Indian burger called Vada Pav!...

Creamy penda are flavoured with saffron for a truly luxurious colour and flavour. They have a slight grainy texture yet completely melt away when eaten. Serve at Raksha Bandhan, Janmashtami, Diwali or as prasad. This is an easy penda recipe that is made purely from mawa. Mawa or khoya is basically milk solids that form when milk is simmered and reduced for a long time. The mawa is first roasted until cooked and aromatic, then combined with saffron infused milk or cream....

Easy Matar Paneer Masala (Indian cottage cheese and green peas in spicy curry) is a quick and fast way to enjoy your favorite paneer in under 15 minutes!! Made in a pressure cooker (Indian stove top pressure cooker or Instant Pot) it is a one-pot dish; no frying, no sauteing, no waiting for spices to sizzle or crackle!! It comes out so tasty, my whole family loved it and I even had a small bowl of it for a mid afternoon snack!...

Peda or Penda are milk-based Indian sweets and an integral part of Indian cooking during festivities and celebrations. They can also be called Indian milk fudge and are found in Indian sweet shops and Indian homes. The traditional method requires milk to be simmered for a long time and reduced to milk solids. It is then mixed with sugar and rolled into small balls. These are traditional doodh peda and are also known as Milk Peda or Rajwadi Peda....

You can bake it for 15 minutes to leave it green with just a few browned spots, or for 20-25 minutes for browned and crispy florets. Broccolini is one of my favorite side dishes. As much as I like roasted broccoli, broccolini is even better. Its stalks are more tender than broccoli’s, and its florets are more delicate. I enjoy sauteed broccolini and grilled broccolini, but roasted broccolini is especially good....

Gajar Halwa Semolina Halwa Coconut Halwa Almond Halwa Honeyed crunchy halva, so tempting. It just cries out to be broken into so that you can discover it’s unique taste and texture. It’s a terrific taste and satisfying treat for all to enjoy. It is not very difficult to make, only thing is a difficult wait as it takes almost 36 hours to get right 😉 You will need:- 300 g light tahini paste mixed properly with the excess oil....

Ready in about 30 minutes, this easy recipe takes full advantage of leftover spaghetti squash, but if needed, you can quickly microwave the squash and use the strands in this recipe. I love spaghetti squash! The way you can rake its flesh back and forth and create beautiful pasta-like strands is magical. And it’s such a great alternative to starchy side dishes. A fun way to use up leftover spaghetti squash is to make these fritters....