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Tiramisu …the name itself sets juices rolling in the mouth. Isn’t it? And if I say with this recipe you can make Tiramisu and that too in a glass, easily in the comfort of your kitchen with easily available ingredients then? Thus sharing with you an easy, eggless, alcohol-free, kids friendly recipe of Tiramisu.

Why Tiramisu in a glass? Many reasons for that. First of all, you can hand it over as it is without bothering to serve slices/pieces. And secondly, you can put up as much quantity as you want. If making for a get together then making in a dish makes sense but for just 2 or 3 servings, I find the glass setting best. Hope you agree with me.

What is Tiramisu? For me, a delectable dessert with a tinge of coffee which I can have any time. Yes, that’s true, being a true lover of western desserts, I love Mousse, Souffle, Cheesecake, Tiramisu, and all such desserts. Believe it or not, but whenever I go overseas, then being a picky eater, I survive on shakes and desserts only. That was my weird (but sweet, I think) definition of Tiramisu. Let’s see what exactly it means.

Tiramisu is a coffee flavoured Italian dessert. (Again Italian! Pasta, Cheesecake, Pizza, etc, etc). It is made of ladyfingers dipped in coffee and liquor, layered with a mixture of eggs, sugar and mascarpone cheese and finally flavoured with cocoa powder.

Sounds simple? But if we don’t want to use liquor and eggs? And ladyfingers (sponge cake biscuits) and mascarpone cheese are not easily available. Does that mean we can’t make it at home? Certainly not. You can use sponge cake instead of ladyfingers. And mascarpone cheese (I love pronouncing it again and again) is easy to make but time-consuming. It is made by curdling heavy cream and then letting it sit in the strainer overnight so that all the whey drips out.

But today we are making an easy, quick and kids friendly version of Tiramisu. It is made with easily available ingredients and you can quickly set just 2 or 3 glasses. Then leave everything to the refrigerator for 6 to 8 hours and you enjoy and do whatever you wish to.

Now, in this recipe of Tiramisu, there are neither eggs nor alcohol. Even more, the ladyfingers or the sponge cake fingers have been replaced by Oreo biscuits. We are using a mix of hung curd and cottage cheese in place of mascarpone cheese. Huhh…so many replacements!!!

Come, lets see the recipe of Easy Tiramisu in a Glass.

But before that just a minute… let’s talk about social media. If you like this recipe then do join me on my Facebook page to know about my latest recipes. Also, you can Pin it for later if not willing to try later on. And last but not the least, if you try it out then share your feedback through comments or on Instagram by using hashtag #samirasrecipediary. Your feedback fuels my enthusiasm to post more good content.

Your one comment can make my day so please be generous with your comments.

Related Recipes you may like :

Blueberry Cheesecake With Agar

Vanilla Pannacotta With Strawberry

Thandai Pannacotta

Eggless Chocolate Pudding

Mango Parfait

Detailed Method Of Easy Tiramisu In a Glass With Pics
  • Base
  • Take oreo biscuits, separate the two parts and remove the cream.
  • Mix the instant coffee powder in hot water. Keep it aside to cool down. Never use hot/warm coffee solution.
  • Filling
  • Keep the whipping blades and a vessel in the freezer for minimum of 15 minutes. Take heavy cream in the vessel, keep it on a ice tray or bowl filled with ice cubes and whip it till stiff peaks are formed.
  • Take hung curd, cottage cheese, and sugar in a blender and blend till smooth.
  • In a bowl, take out the cheese curd mixture, add vanilla essence and fold the whipped cream in it. Keep it in the refrigerator till ready to use.
  • Assembly
  • Take glasses of your choice. Better to have glasses with a wide opening.
  • Dip each Oreo biscuit in the coffee solution and place it in the glass. Cover the base of the glass using 3 to 4 pieces.
  • Fill the filling in a piping bag and pipe one layer of it over the oreo biscuits. You can spoon it also.
  • Again layer oreo biscuits dipped in coffee solution. Take care that the coffee solution doesn’t drip otherwise it will discolour the white filling beneath it.
  • Again pipe the filling. Normally two layers fill the glass but if there is space then repeat the process.
  • Keep it in the refrigerator for a minimum of 4 to 6 hours. Though, more the better.
  • At the time of serving, level the top with a palette knife and dust cocoa powder or Drinking Chocolate Powder on the top.

Print
Tiramisu In A Glass
With this recipe make Tiramisu easily in the comfort of your kitchen with easily available ingredients. Sharing with you an easy, eggless, alcohol-free, kids friendly recipe of Tiramisu.
Course Dessert
Cuisine Italian
Keyword Italian Dessert, Kids Friendly Tiramisu, Tiramisu With Oreo
Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Author Samira
Ingredients
Ingredients
    For The Base
    • 10 Oreo Biscuits
    • 1/2 tsp Instant Coffee Powder
    • 1/4 Cup Hot Water
    Filling
    • 150 g Cottage Cheese (Paneer)
    • 75 g Hung Curd (Or Greek Yogurt)
    • 100 g Heavy Cream
    • 1/4 Cup Sugar
    • 1 tsp Vanilla Essence
    Topping
    • 1 Tbsp Cocoa Powder (Or Drinking Chocolate Powder)
    Instructions
    Base
    • Take oreo biscuits, separate the two parts and remove the cream.
    • Mix the instant coffee powder in hot water. Keep it aside to cool down. Never use hot/warm coffee solution.
    Filling
    • Keep the whipping blades and a vessel in the freezer for minimum of 15 minutes. Take heavy cream in the vessel and whip it till stiff peaks are formed.
    • Take hung curd,..
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    Macaroni Salad with peanuts is a light salad but full of taste. Easy and quick to make this salad is a new favourite in our house. This salad can be had anytime and infact can be easily packed in the tiffin box also.

    Jump to Recipe

    Recently, my husband was all gaga for this salad after he had it in a hotel during his official visit to Nainital. Though he is not at all into cooking, but after coming back from there gave me an exact description of it so that I could try at home also. When I made it was a hit. All of us liked it a lot and then only I decided to post it from alphabet S in Blogchatters A2Z Challenge.

    The day before yesterday, I made Macaroni after ages. And can you believe it in the past 2 days I have made it 4 times? Everybody liked it so much that apart from the salad they also had it in Red Sauce, like Pasta. Actually, all these years Pasta is so much everywhere that this macaroni had taken a back seat. But then while making it the question as to whether pasta and macaroni are different or not was continuously bumping in my head. Though I was sure that they are the same but still.

    And as I always say, a big thanks to my blogging which pushes me to go beyond my comfort zone and dig things further. Though short of time nowadays but still I had to and thus tried to do a little research on the differences between the two. And sharing the results with you. Not much of difference but still it’s going to be a good read, so go through these and if you have any more info regarding this then please share it too.

    • Appearance: Pasta comes in various shapes and sizes like penne, spaghetti, fusilli, etc. But Macaroni is in just one shape everywhere and that is elbow shaped or say like alphabet c.
    • Ingredients: Pasta is made using wheat, water, rice, rye and/or eggs. But macaroni is just wheat and water, without any eggs.
    • Shelf life: Macaroni has a much longer shelf life than Pasta.
    • Popularity: Pasta is specific to region whereas Macaroni is popular all over the world.
    • Production: Pasta can be made manually or in machines. But Macaroni is always machine made. Visualize its shape and you will immediately agree that this shape cannot be made with hands.

    The above info has been taken from here. You can also read in detail on this website.

    Basically, not much of a difference. Just like all squares are rectangles but all rectangles are not squares, similarly, all Macaroni are Pasta But all Pasta are not Macaroni.

    This Macaroni salad is quite simlar to the Pasta Salad I have shared earlier but this one is a much simpler version of it.

    Now let us see the recipe of this simple Macaroni Salad With Peanuts.

    But before that just a minute… let’s talk about social media. If you like this recipe then do join me on my Facebook page to know about my latest recipes. Also, you can Pin it for later if not willing to try later on. And last but not the least, if you try it out then share your feedback through comments or on Instagram by using hashtag #samirasrecipediary. Your feedback fuels my enthusiasm to post more good content.

    Your one comment can make my day so please be generous with your comments.

    Related Recipes you may like :

    Pasta Salad

    Tabbouleh

    Green Mango Salad

    Raw Papaya Salad

    • Chop bell peppers in small pieces.
    • Roast peanuts.
    • Take 3 Cups water in a big pan and boil it.
    • When the water starts boiling, add salt and Macaroni. Stir it so that it doesn’t stick to the bottom of the pan.
    • Boil for 7 to 8 minutes till tender.
    • Drain in a strainer and keep it aside.
    • In a wok, take olive oil and saute bell peppers.
    • When slightly soft, mix in the boiled macaroni, herbs and roasted peanuts.
    • Adjust salt. Toss everything.
    • Serve with love, soup optional.
    Print
    Macaroni Salad With Peanuts
    A simple and light salad but full of taste. Mildly flavoured with spices and bell peppers and crunchy peanuts.
    Course Salad
    Cuisine American
    Keyword Macaroni, Salad
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 2
    Author Samira
    Ingredients
    • 1 Cup Macaroni
    • 1 Tsp Salt
    • 1 Tbsp Olive Oil
    • 1/2 Cup Bell Peppers All 3 colours
    • 1/2 Cup Roasted Peanuts
    • 1 tsp Mixed Herbs Oregano, Basil, Parsley, Chilli Flakes
    • 1 tsp Vinegar
    Instructions
    • Chop bell peppers in small pieces.
    • Roast peanuts.
    • Take 3 Cups water in a big pan and boil it.
    • When the water starts boiling, add salt and Macaroni. Stir it so that it doesn’t stick to the bottom of the pan.
    • Boil for 7 to 8 minutes till tender.
    • Drain in a strainer and keep it aside.
    • In a wok, take olive oil and saute bell peppers.
    • When slightly soft, mix in the boiled macaroni, herbs and roasted peanuts.
    • Adjust salt. Toss everything. Lastly, add vinegar and give a final toss.
    • Serve with love, soup optional.
    Notes
    1. Peanuts are added whole only.
    2. Add peanuts at the time of serving to retain their crunchiness.

    Isnt it a very straight forward recipe? But you will amazed by its taste.

    Hope you will surely try out this easy, yummy and healthy recipe for your darlings. Please…do not forget to share your feedback.

    Lets connect on Facebook, Pinterest and Instagram (#samirasrecipediary) too.

    So, that was the alphabet S. Lets wait till tomorrow to see what’s there from alphabet T.

    Stay tuned…

    Stay Fit… Stay Healthy… But most importantly, Stay Happy…

    Samira

    The post Macaroni Salad With Peanuts appeared first on Samira's Recipe Diary.

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    Ragi Lavash Crackers is an excellent combo of taste and health. These crackers are easy to make, crunchy, light on the digestive system, healthy and delicious.

    We as mothers look for various healthy foods which can be given to children in interesting and appetizing ways. Now, to be honest, Ragi may not be a favourite of all but definitely, there are ways to make it interesting. And this recipe is one such example.
    This is a very forgiving recipe where you just knead the dough, flavour it with spices of your choice, roll and bake. Serve these with tea or to curb midnight hunger pangs, they are a hit.

    Yesterday, for the ongoing Blogchatters A2Z Challenge, if you remember, I made Quinoa Dosa from alphabet Q and today, from R its time for another super food, Ragi.

    These Ragi Lavash Crackers are good for all but excellent for children as it gives them complete nourishment and you are not bothered about the quantity they consume. They can easily have their fill with these as it is not going to harm them. In South India, at many places, ragi is given as the first food to infants. Before, we proceed any further, a look at what exactly Ragi and what are its benefits.

    WHAT IS RAGI?

    Ragi is a millet also known as Finger Millet or Nachni Flour. Ragi is a wonder grain seated on the topmost level amongst all the cereals.

    Ragi, being a millet is full of benefits. It is rich in digestible fibres, minerals and vitamins and offers excellent nourishment.

    It is gluten-free. So it is very good for all who are allergic to gluten and cannot have wheat/semolina etc.

    It helps in reducing weight. How?  This is because, being fibre rich, it makes you feel fuller for a longer period of time thus reducing the food intake. Also, the fat content in Ragi is much lower than all other cereals.

    It is low in glycemic index which makes it good for diabetics.

    It is rich in calcium. Normally cereals are devoid of calcium but this millet is an exception. Thus it is good for growing children and for all those who are deficient in calcium. So, now instead of having that calcium pill, you can include ragi in your diet.

    Suffering from anaemia? Start including Ragi in your diet as it is a rich source of iron.

    It is an excellent baby food as it not only improves digestion but is full of nutrients like iron and calcium.

    It boosts lactation. So, feeding mothers have ragi in some form or the other.

    For more detailed info regarding the benefits of Ragi, read here.

    I have already shared sweet preparations with Ragi, like Ragi Banana Cake and Ragi Chocolate Muffins. So, instead of Ragi cookies, though of something savoury this time and hence come up with these Ragi Lavash Crackers.

    Ragi, though full of nutrition, but it has a muddy or say earthy flavour. If you are having Ragi for the first time then you may or may not relish it easily. So, one way to reduce this smell is to roast it slightly. The other is to add flavours. Like, I added banana and cocoa in cakes. And in these crackers, I have used a lot of herbs like basil, parsley, garlic, and oregano.

    Also, I have used very little wheat flour also. This helps in making thin crackers. I tried with pure Ragi also, but rolling Ragi flour thin and then lifting it is not at all easy. I could make but was quite difficult. Lack of gluten didn’t let me roll it thinly and then lifting it. Thus added some wheat flour. Just added one fourth wheat flour and making these crackers was a breeze then.

    These Ragi Lavash Crackers are exactly like my Multigrain crackers. Making crackers is actually the easiest. You knead flours with lots of herbs and then roll it thinly, cut and bake. Now, this choice of herbs can vary as your choice. You can make it Indian style by adding fenugreek leaves, cumin seeds, red chilli powder, caraway seeds (ajwain), fennel seeds (saunf), etc. or make it Italian using oregano, etc.

    It is then baked till crisp. The colour is already dark brown so its not easy to judge by looking at the colour. A slight change in the colour and then a little hard when picked up, tells you that these are done. You can store these easily for up to a week. Again, you can make these in oven or airfryer or on the gas stove.

    Now, lets have a look at the recipe of Ragi Lavash Crackers.

    But before that just a minute… let’s talk about social media. If you like this recipe then do join me on my Facebook page to know about my latest recipes. Also, you can Pin it for later if not willing to try later on. And last but not the least, if you try it out then share your feedback through comments or on Instagram by using hashtag #samirasrecipediary. Your feedback fuels my enthusiasm to post more good content.

    Your one comment can make my day so please be generous with your comments.

    Related Recipes you may like :

    Multigrain Crackers

    Ragi Banana Cake

    Ragi Chocolate Muffins

    Detailed Method Of Making Ragi Lavash Crackers With Pics
    • Take both the flours, salt and all the herbs in a bowl.
    • Add oil and curd and rub everything so that it resembles like bread crumbs.
    • Now add little water at a time and knead a soft dough. Keep it exactly like chapati dough, neither too hard nor too soft.
    • Cover it and leave it for at least half an hour.
    • Before starting to make crackers, now first start preheating oven to 180 degrees. Line the baking tray with parchment paper and keep it aside. Do not preheat this tray.
    • Divide the dough into 3 or 4 parts. Take one part and using dry flour, roll it as thin as possible. Do this on kitchen counter so that you have space to roll it thinly.
    • Mix oil and water in a bowl. Using a brush, apply this oil mixture on the rolled dough.
    • Sprinkle sesame seeds and nigella seeds. Press lightly so that they stick to the dough.
    • Using a pizza cutter, cut crackers in various shapes. I prefer triangles.
    • Lift each cracker and keep it on the baking tray. Use a knife for lifting, it eases the process.
    • Lower the temperature to 160 degrees and bake for 15 to 20 minutes till colour changes a little and are slightly hard to touch.
    • Keep them on a wire rack till completely cool.
    • Serve with love, juice optional.
    • Store the rest, if any, in an airtight container.
    AIRFRYER
    • Preheat airfryer at 180 degrees for 5 minutes.
    • Take out the basket, keep the crackers in it and return it to the airfryer machine.
    • Reduce the temperature to 160 degrees and bake the crackers for 15 minutes approximately.
    • No need to flip the crackers in between.
    • When the colour changes and sides get golden brown, they are done.
    GAS STOVE
    • Keep a wide kadhai on the gas stove. Lay salt/sand. Keep a stand on it. Ensure that the stand doesn’t have any rubber hooks in the base, else they will melt in the process of baking and spoil your kadhai.
    • Cover and preheat for 10 to 15 minutes on medium flame.
    • Keep the crackers on a plate and keep it in the preheated kadhai. Choose a plate which can be held with tongs. This is because the kadhai is really hot and it is very difficult to do with hands. Like I used my pie dish for this. You can even use a cake pan.
    • Cover and bake these on sim gas for 25 to 30 minutes.
    • Baking time will also depend on the thickness of your kadhai. Like I used a very thick bottomed kadhai and it took almost 45 minutes. So, do not opt for very heavy bottomed woks.
    Print
    Ragi Lavash Crackers
    Ragi Lavash Crackers is an excellent combo of taste and health. These crackers are easy to make, crunchy, light on the digestive system, healthy and delicious.  
    Course Appetizer
    Cuisine Fusion
    Keyword Crackers, Ragi, Savoury
    Prep Time 5 minutes
    Cook Time 20 minutes
    Resting Time 15 minutes
    Total Time 25 minutes
    Author Samira
    Ingredients
    My Cup Measures 250 ml
      For Crackers
      • 3/4 Cup Ragi Flour
      • 1/4 Cup Wheat Flour
      • 1 tsp Salt
      • 2 Tbsp Curd
      • 2 Tbsp Oil
      • 1 tsp Garlic Powder
      • 1 Tbsp Mixed Herbs Oregano, Basil, Parsley etc
      • 1/4 Cup approx water
      For Topping
      • 1 Tbsp Oil
      • 1 Tbsp Water
      • 1 Tbsp Sesame Seeds White
      • 1 Tbsp Nigella Seeds
      Instructions
      • Take both the flours, salt and all the herbs in a bowl.
      • Add oil and curd and rub everything so that it resembles like bread crumbs.
      • Now adding little water at a time knead a soft dough. Keep it exactly like chapati dough, neither too hard nor toosoft.
      • Cover it and leave it for at least half an hour.
      • Before starting to make crackers, now first start preheating oven to 180 degrees. Line the baking tray with parchment paper and keep it aside. Do not preheat this tray.
      • Divide the dough in 3 or 4 parts. Take one part and using dry flour, roll it as thin as possible. Do this on kitchen counter so that you have space to roll it thinly.
      • Mix oil and water in a bowl. Using a brush, apply this oil mixture on the rolled doiugh.
      • Sprinkle sesame seeds and nigella seeds. Press lightly so that they stick to the dough.
      • Using a pizza cutter, cut crackers in various shapes. I prefer triangles.
      • Lift each cracker and keep it on the baking tray. Use a knife for lifting, it eases the process.
      • Lower the temperature to 160 degrees and bake for 15 to 20 minutes till colour changes a little and are slightly hard to touch.
      • Keep them on a wire rack till completely cool.
      • Serve with love, juice optional.
      • Store the rest, if any, in an airtight container.
      AIRFRYER
      • Preheat airfryer at 180 degrees for 5 minutes.
      • Take out the basket, keep the crackers in it and return it to the airfryer machine.
      • Reduce the temperature to 160 degrees and bake the crackers for 15 minutes approximately.
      • No need to flip the crackers in between.
      • When the colour changes and sides get golden brown, they are done.
      GAS STOVE
      • Keep a wide kadhai on gas stove. Lay salt/sand. Keep a stand on it. Ensure that the stand doesn’t have any rubber hooks in the base, else they will melt in the process of baking and spoil your kadhai.
      • Cover and preheat for 10 to 15 minutes on medium flame.
      • Keep the crackers on a plate and keep it in the preheated kadhai. Choose a plate which can be held with tongs. This is because the kadhai is really hot and it is very difficult to do with hands. Like I used my pie dish for this. You can even use cake pan.
      • Cover and bake these on sim gas for 25 to 30 minutes.
      • Baking time will also depend on the thickness of your kadhai. Like I used a very thick bottomed kadhai and it took almost 45 minutes. So, do not opt for very heavy bottomed woks.
      Notes
      You may make it multigrain by adding oatmeal also.
      You can make only with Ragi flour but it is difficult to roll and lift, so be prepared for that.
      Use any cooking oil.
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      Made with Quinoa and lentils, this Quinoa Dosa is as thin and crisp as the normal dosa but much easier, quicker and healthier than that. With the same batter doing slight variations make Adai or Cheela. How? Let’s see…

      Jump to Recipe

      This Quinoa Dosa has quinoa, of course, lentils, and fenugreek seeds (methi dana). I have used urad dal, moong dal and arhar dal here. All these are rich in fiber as well protein.

      Let’s begin…

      Quinoa Dosa is a storehouse of protein as it has all the protein-rich ingredients. This Dosa is made without using rice thus no carbs are there. When it comes to protein, vegetarians though have many options especially in terms of lentils but still, have a feeling that eggs have more protein and kind of miss it. Thus we are always on a lookout as to how to add more protein in our diet. And this Quinoa Dosa is a perfect answer to that. Now give this crispy-tasty-healthy Dosa to your children.

      Bur before that lets see what exactly Quinoa is.

      What is Quinoa? Quinoa is neither a grain nor millet. It is a seed and is a relative of spinach, beets, and chard. Thus Quinoa is gluten free and is an ideal choice for people who are gluten intolerant. Quinoa is a complete protein which means it contains all the 9 essential amino acids which our body can not produce and thus need to come from food only. Other than protein, it is also rich in fibre, Vitamin B and iron. Quinoa is available in more than 100 varieties but red, black and white are the most common ones. Of these also, white quinoa is the most popular one.

      My son Siddharth doesn’t like to eat lentils and always make faces when ‘Dal’ is there in the meals. On the other hand, loves Dosa/Cheela/Adai. So, I look for various combinations of lentils and make these in breakfast. This way, I am able to feed him lentils. If your kids also do not like to have it in meals with rice/chapati then go for this way.

      Other than the health benefits mentioned above there is much more to this Quinoa Dosa. And that is that it is comparatively quick to make. It does not require fermentation. Just soak everything for few hours and then grind into a fine batter. That’s it. You can even prepare the batter and keep in the refrigerator. Then, whenever required, heat skillet and make thin crispy dosas. You can make Sambhar with it but they taste good with Tomato Onion Dip also. This Quinoa Dosa is basically like your lentils crepe to which Quinoa has been added.

      Though you can use any ratio of Quinoa and lentils. Pigeon peas render special crispiness to crepes that’s why I prefer adding it. Now, let’s see how to make this Quinoa Dosa.

      If looking for ways as to how to incorporate Quinoa in our day to day meals then a few months back, I shared Quinoa salad also. You can check that too.

      But before that just a minute… let’s talk about social media. If you like this recipe then do join me on my Facebook page to know about my latest recipes. Also, you can Pin it for later if not willing to try later on. And last but not the least, if you try it out then share your feedback through comments or on Instagram by using hashtag #samirasrecipediary. Your feedback fuels my enthusiasm to post more good content.

      Your one comment can make my day so please be generous with your comments.

      Related Recipes you may like :

      Quinoa Salad

      Instant Idli

      Pizza Muffins

      Vegetable Upma

      Detailed Recipe Of Quinoa Dosa With Paneer With Pics
      • Wash Quinoa, fenugreek seeds and all the three lentils. Soak these overnight or for 3 to 4 hours.
      • Drain the water in which they are soaked and grind into a fine paste. Add asafoetida while grinding only. While grinding, add 1 tablespoon water at a time. This helps in making the batter fluffy.
      • Add salt as per your taste.
      • Adjust the consistency of batter by adding water. If too thick then you will have thick Dosas as it is difficult to spread.
      • Heat a flat skillet (used for making dosa/crepes) on high flame. Put a few drops of oil and wipe with a kitchen napkin.
      • Put a ladle full of batter and spread it as thin as possible.
      • Smear oil on the sides.
      • Cook till golden brown. Fold it in whatever way you want.
      • Serve with love, tomato onion chutney optional.
      • These Quinoa Dosa are crisp when hot and get very soft as they cool down. So, you can pack these in lunch box also.

      Variation:
      You can add fenugreek/spinach leaves to the batter and make Adai or Cheela.
      Make Masala Dosa or Stuffed Cheela by using a filling of paneer.

      Print
      Quinoa Dosa/Cheela/Adai
      Made with Quinoa and lentils, this Quinoa Dosa is as thin and crisp as the normal dosa but much easier, quicker and healthier than that. With the same batter doing slight variations make Adai or Cheela. How? Lets see
      Course Breakfast
      Cuisine Indian
      Keyword Crepes, Stuffed Cheela
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Servings 4
      Author Samira
      Ingredients
      • 1/4 Cup Quinoa
      • 1/4 Cup Split Green Gram Moong Dal
      • 1/4 Cup Split Black Gram Urad Dal
      • 2 Tbsp Pigeon Peas Arhar Dal
      • 1 tsp Fenugreek Seeds Methi Dana
      • 1 tsp Or to taste Salt
      • Pinch of Asafoetida
      Instructions
      • Wash Quinoa, fenugreek seeds and all the three lentils. Soak these overnight or for 3 to 4 hours.
      • Drain the water in which they are soaked and grind into a fine paste. Add asafoetida while grinding only. While grinding, add 1 tablespoon water at a time. This helps in making the batter fluffy.
      • Add salt as per your taste.
      • Heat a flat skillet (used for making dosa/crepes) on high flame. Put a few drops of oil and wipe with a kitchen napkin.
      • Put a ladle full of batter and spread it as thin as possible.
      • Smear oil on the sides.
      • Cook till golden brown. Fold it in whatever way you want.
      • Serve with love, tomato onion chutney optional.
      • Variation:
         Add fenugreek/spinach leaves to the batter and make Adai or Cheela.
        Make Masala Dosa or Stuffed Cheela by using a filling of paneer.

      Hope you will surely try out this easy, yummy and healthy recipe for your darlings. Please…do not forget to share your feedback.

      Lets connect on Facebook, Pinterest and Instagram (#samirasrecipediary) too.

      So, that was alphabet Q. Wait n watch what’s in store from R tomorrow.

      Stay tuned…

      Stay Fit… Stay Healthy… But most importantly, Stay Happy…

      Samira

      The post Quinoa Dosa/Cheela/Adai appeared first on Samira's Recipe Diary.

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      Add a healthy and interesting variety to your breakfast with these Easy, quick, Eggless & Yeast free Pizza Muffins, made with semolina.

      #BlogchattersA2ZChallenge2019

      Jump to Recipe

      Alphabet P and yes, you are right! P for Pizza. I think you just give Pasta and Pizza to today’s kids and their day is made. They never get bored of these 2 things. You know what, yesterday I made Oreo rolls, from O. When my son, Siddharth, came back from office, as usual, he asked me what did I make from that day’s alphabet. I said Oreo Rolls and guess what he heard? He heard probably what he wanted to hear, Pizza Rolls. Omg! This was too much. Not only this, he was very disappointed after that saying that I set his mood for Pizza. Now, what to do? These children are crazy, I tell you.

      Anyway, I didn’t make Pizza or Pizza rolls or Rolled Pizza (that is, Stromboli) as all these are already there in my archives. But to please my dear son, I made Pizza Muffins. These Pizza muffins are quick to make. Actually, very much like vanilla muffins only with due substitutions, of course, to make them savoury.

      And another change is of flour. Impressed with my Mango cake (excuse me for self-boasting), I tried these Pizza Muffins with semolina this time. Another reason for using semolina was that Siddharth is a huge fan of Utthapam (the ones made with semolina). Half the time his breakfast is Utthapam or Appe (again with semolina). So, no second thoughts for using semolina and I just went ahead. And the result was a super duper hit. I tell you, semolina is very good substitute for wheat flour. Try using it and share your views on this.

      These Pizza Muffins are something you must try. Make these with whatever veggies you have in the refrigerator. Though I made with some exotic ones like bell peppers, corns, etc as I had to prepare my post as well with some good pics (otherwise, you know what I mean) but you are free, so go ahead.

      Okay, imagine this. You got late in the night, so no preparations for morning breakfast/lunch. And when wake up early morning, just couldn’t understand whether to prepare breakfast or lunch box in the limited time you have. Tell me one thing, does this happen with you also or I am the only one? Then, simply mix up the batter for Pizza Muffins, with just onions and capsicum and some handy pizza seasonings. Put them in the oven and you have time to prepare the lunch box. The oven will bake your breakfast and you make your lunch box.

      Do you know what is the best thing about these Pizza Muffins? That is that these are yeast free. So, if you have inhibitions about using yeast then don’t worry. This one is a simple recipe. No yeast means No Proofing time. And no proofing time means no delay. Just mix and bake. To leaven the batter, we use baking powder.

      Another good thing is that you can easily cut off the cheese. So, these are full on healthy bites for your darlings. Semolina, veggies and baked. What more can you ask for ? Give them in breakfast or in a lunch box or in the evening or basically any time. They won’t say No and you wouldn’t mind either. So, a win-win situation for both. Isnt it?

      Now, lets take a look at the recipe of these Eggless Pizza Muffins.

      But before that just a minute… let’s talk about social media. If you like this recipe then do join me on my Facebook page to know about my latest recipes. Also, you can Pin it for later if not willing to try later on. And last but not the least, if you try it out then share your feedback through comments or on Instagram by using hashtag #samirasrecipediary. Your feedback fuels my enthusiasm to post more good content.

      Your one comment can make my day so please be generous with your comments.

      Related Recipes you may like :

      Pizza Rolls

      Wheat Pizza

      Stromboli

      Yeast Free Kulchas

      Instant Rawa Idli

      Detailed Recipe Of Eggless Pizza Muffins With Pics
      • Finely chop whatever veggies you wish to add. I used onions, capsicum and bell peppers.
      • In another bowl take curd, tomato ketchup, oil and cheese. Mix everything and beat for a minute or two.
      • Take semolina in a bowl and mix in all other dry ingredients.
      • Mix in chopped veggies also. Reserve 1 tbsp or so for putting on the top before baking.
      • Add wet mix into the dry mix and using cut and fold method mix gently. The mix will be very thick only. However, if have difficulty in mixing then add tablespoon milk.
      • Start preheating oven at 180 degrees C.
      • Arrange muffin limers in the muffins pan/moulds.
      • Lastly, add vinegar in the batter, mix lightly.
      • Put a scoop full of batter in the muffin moulds.
      • You can bake as it is or put little veggies and cheese on the top.
      • Bake for 28 to 30 minutes till golden from the top and skewer inserted comes out clean.
      • Serve or pack in the lunch box.

      Print
      Eggless Pizza Muffins
      These easy and quick Eggless and yeast free Pizza Muffins, made with semolina, are perfect to have in breakfast or any other time of the day.
      Course Breakfast
      Cuisine Baked
      Keyword Easter Eggless Eggs, Pizza without yeast
      Prep Time 10 minutes
      Cook Time 30 minutes
      Total Time 40 minutes
      Servings 8
      Author Samira
      Ingredients
      My Cup measures 250 ml
        Dry Ingredients
        • 1 Cup Semolina, Fine
        • 1/2 tsp Baking Powder
        • 1/4 tsp Baking Soda
        • 1/2 tsp Salt
        • 1/4 tsp Sugar
        • 1/2 tsp Each Oregano, Chilli Flakes
        • 1/2 tsp Basil Leaves (Dried or Fresh)
        • 1/2 tsp Parsley leaves (Dried Or Fresh)
        • 1/2 tsp Garlic Powder
        • 1 Cup Veggies (Onion, Bell peppers, Carrot etc)
        Wet Ingredients ,
        • 1/2 Cup Curd
        • 1/4 Cup Oil
        • 2 Tbsp Pizza Sauce Or Tomato Ketchup
        • 2 +2 Tbsp PizzaCheese Grated
        • 1/2 Tbsp Vinegar
        Instructions
        • Finely chop whatever veggies you wish to add. I used onions, capsicum and bell peppers.
        • Take semolina in a bowl and mix in all other dry ingrediuents.
        • Mix in chopped veggies also. Reserve 1 tbsp or so for putting on the top before baking.
        • In another bowl take curd, tomato ketchup, oil and cheese. Mix everything and beat for a minute or two.
        • Add wet mix into the dry mix and using cut and fold method mix gently. The mix will be very thick only. However. if have difficulty in mixing then add a tablespoon milk.
        • Start preheating oven at 180 degrees C.
        • Arrange muffin limers in the muffins pan/moulds.
        • Lastly, add vinegar in the batter, mix lightly.
        • Put a scoop full of batter in the muffin moulds.
        • You can bake as it is or put little veggies and cheese on the top.
        • Bake for 28 to 30 minutes till golden from the top and skewer inserted comes out clean.
        • Serve or pack in lunch box.

        Hope you will surely try out this easy, yummy and healthy recipe for your darlings. Please…do not forget to share your feedback.

        Lets connect on Facebook, Pinterest and Instagram..

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        O for Oreo! The favourite chocolate biscuits of kids. Only kids, no no , I think we all love these biscuits. What do you say?

        This post of No Bake Oreo Rolls is from alphabet O under BlogChatters A2Z Challenge 2019.

        Jump to Recipe

        Oreo biscuits are the latest craze among children. Be it Oreo Chocolate or Oreo Vanilla or Oreo Strawberry, all are equally liked by children, I think strawberry is a little less preferred but maybe girls like it more due to its pink colour.

        Before I begin with today’s recipe, here goes my call for Bounty lovers. Yes, Bounty, the chocolate filled with coconut. Let me tell you, it’s my favourite too. Decades back, when it was not easily available locally then my friend Sharon, ensured to get it for me whenever she travelled abroad. Such loving and considerate friends never fail to put a smile on your face. And I am blessed to be surrounded by many such lovely friends. But why Bounty in this post? Because, this Oreo roll is also somewhat like Bounty having chocolate and coconut in it.

        Today’s recipe is not only kids favourite but also one which they would like to try making themselves. As summer vacations are approaching, though already started at some places, involve your children in these easy no-bake/no-cook recipes. This is really a good way not only to initiate cooking to children but also to spend quality time with them. Though you understand your kids better but a humble request from my side that give them break from tuitions and studies and let them do something creative too these holidays, be it cooking or painting or some other art and craft.

        I have a post titled Fireless Recipes for children, which I posted 2 years back and it gives me immense pleasure to see that it is one of the most searched for on Google. If you too are interested in more fireless recipes then have a look at this.

        Now, coming back to Oreos. Oreo biscuits are versatile. Add these to your milkshake, sprinkle over vanilla ice cream, eat it as it is, keep licking the cream or make these swiss rolls or truffles.

        While doing my research for Oreos I came to know of certain astonishing facts about these biscuits and I just can’t resist myself from sharing these with you. Go through these facts, I am telling you, you will not only enjoy but also be astonished by some of these.

        • These were first introduced in 1912. Omg! more than 100 years back!
          (And, I called them latest!!!)
        • These are Vegan using only sugar, flour, oil, cocoa, high fructose corn syrup, leavening, cornstarch, salt, soy lecithin, vanillin, and chocolate.
        • These are the best selling cookies all over the world.
        • The cookie and the cream are in a certain ratio, which is 71% cookie and 29% cream.
        • In New York, there is a path known as Oreo Way in the honour of Oreo Biscuits.

        You can read more about these facts here.

        Now, let us see the recipe of these No Bake Oreo Rolls

        But before that just a minute… let’s talk about social media. If you like this recipe then do join me on my Facebook page to know about my latest recipes. Also, you can Pin it for later if not willing to try later on. And last but not the least, if you try it out then share your feedback through comments or on Instagram by using hashtag #samirasrecipediary. Your feedback fuels my enthusiasm to post more good content.

        Your one comment can make my day so please be generous with your comments.

        Related Recipes you may like :

        Chocolate Truffles

        Cake Pops

        Little Wonders

        Detailed Recipe Of No Bake Oreo Rolls With Step By Step Pics

        Mix desiccated coconut, powdered sugar, and cream. Form a smooth dough. If need be, add 1 tsp cream more. Keep it aside.

        Take Oreo biscuits and powder them in the grinder.
        Melt dark chocolate in the microwave for 30 seconds. Add melted chocolate in the powdered Oreo biscuits and make a smooth dough.
        Keep this dough in the refrigerator for 30 minutes.


        Take out the dough. Keep it between plastic sheets and using a rolling pin, roll it, preferably rectangular.
        Spread coconut mix on it.
        Holding the plastic sheet, start rolling it.
        After the first roll, pull the plastic sheet back and further roll it. Like this roll it completely. Do not try to tighten it or give proper shape otherwise it will spread open.

        Carefully lift it and place it on aluminium foil.
        Now roll it again in the foil. Once rolled, tighten it by pressing with both the hands. At this stage, do as much tight as you want to do it. The roll is in safe hands (of aluminum foil) now.
        Keep the roll in the refrigerator for at least an hour or longer.
        Remove the foil and cut discs, moving the knife in the sawing motion.

        Serve with love, juice optional.


        Variation

        You can make Oreo balls/truffles also. Take little oreo dough, flatten it. Put the coconut filling and form a ball. You may dip this in the melted chocolate.
        Leave it to set. Once set, cut into 2 and serve.

        Print
        No Bake Oreo Rolls
        No Bake Oreo Rolls recipe is a very simple one using only 3 ingredients. Make truffles with the same recipe. Involve your darlings in making these, they will love it.
        Course Appetizer
        Cuisine Fusion
        Keyword Fireless Recipe
        Prep Time 20 minutes
        Total Time 20 minutes
        Author Samira
        Ingredients
        • 1 packet 12 pcs Oreo Biscuits, Vanilla
        • 50 g Dark Chocolate
        • 1 Cup 80 g Dessicated Coconut
        • 1 Tbsp Powdered Sugar
        • 1 Tbsp  Cream
        Instructions
        • Mix dessicated coconut, powdered sugar and cream. Form a smooth dough. If need be, add 1 tsp cream more. Keep it aside.
        • Take Oreo biscuits and powder them in the grinder.
        • Melt dark chocolate in microwave for 30 seconds. Add melted chocolate in the powdered Oreo biscuits and make a smooth dough.
        • Keep this dough in the refrigerator for 30 minutes.
        • Take out the dough. Keep it between plastic sheets and using a rolling pin, roll it, preferably rectangular.
        • Spread coconut mix on it.
        • Holding the plastic sheet, start rolling it.
        • After the first roll, pull the plastic sheet back and further roll it. Like this roll it completely. Do not try to tighten it or give proper shape otherwise it will spread open.
        • Carefully lift it and place it on aluminium foil.
        • Now roll it again in the foil. Once rolled, tighten it by pressing with both the hands. At this stage, do as much tight as you want to do it. The roll is in safe hands (of aluminium foil) now.
        • Keep the roll in the refrigerator for atleast an hour or longer.
        • Remove the foil and cut discs, moving knife in the sawing motion.
        • Serve with love, juice optional.
        • Variation
        • You can make Oreo balls/truffles also. Take little oreo dough, flatten it. Put the coconut filling and form a ball. You may dip this in the melted chocolate.
        • Leave it to set. Once set, cut into 2 and serve.

        Hope you will surely try out this easy, yummy and healthy recipe with your darlings in the coming summer vacations. Please…do not forget to share your feedback.

        Lets connect on Facebook, Pinterest and Instagram (#samirasrecipediary) too.

        So, that was alphabet O. Wait n watch what’s in store from O tomorrow.

        Stay tuned…

        Stay Fit… Stay Healthy… But most importantly, Stay Happy…

        Samira

        The post No Bake Oreo Rolls appeared first on Samira's Recipe Diary.

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        Today, I am sharing with you an easy recipe of Nankhatai or say Indian Cookies which are crispy from outside, tender from inside, dissolve in your mouth and that too without all-purpose flour and without baking powder or soda.

        Though I have made these NanKhatai innumerable times but could never post the recipe as something or the other popped up and this recipe took a back seat. Had it not been for alphabet N today then it might have got delayed further.

        This post of Nan Khatai is from alphabet N under BlogChatters A2Z Challenge 2019.

        Nankhatai or say Indian Cookies have always been my favourite ever since my childhood. Easiest of all cookies, hawkers sold these roaming around in the market. They would bake these in a skillet/pan kept on the hot sand. Even now these are sold this way but the number of such hawkers has reduced considerably as these Nan Khatai have now got a place in big shops selling various kind of cookies.

        These Nan Khatai are popular in India as well as Pakistan. In Delhi, you will find a lot of vendors selling Nan Khatai in the area near Jama Masjid. The word Nankhatai is made up of 2 words Naan and khatai. Naan is a Persian word meaning bread, as we all know. And Khatai is actually an Afghan word meaning biscuit. And these Nankhatai are known as Kulcha-e-khataye in Afghanistan and Northeast Iran. You can read more about these here.

        The recipe of Nankhatai is a very simple one and is pretty straight forward. It is made up of refined flour, powdered sugar, clarified butter (ghee), curd and spices like nutmeg, green cardamom. They are very soft and crumbly. However, with time, we have made changes in this by reducing or omitting refined flour. But there is no compromise in the taste.

        How easy this recipe is will try to show this with an incident. Once one of my aunt was very impressed with my Nankhatai. And when she shared this with one of our relatives he didn’t give it a damn saying Oh nothing great in that, anybody can make Nankhatai as it is the easiest. From then whenever I make these those words definitely echo in my mind. Anyways this was shared just to convince you that these are actually the easiest to make.

        Long back I got this recipe (don’t remember from where), liked it and noted in my diary. Since then have used this recipe only and have got perfect results. This recipe uses all three flours, namely, All-purpose flour, Gram flour, and Semolina. And with time I have replaced all-purpose flour with wheat flour. As was written in the recipe, the ratio of flours can be easily changed as per liking. But one very important thing that was mentioned in the recipe is the key to make soft and crumbly Nankhatai.

        Secret of Making Crisp Nankhatai: And that secret was the method to use clarified butter, that is ghee. It emphasized on melting the ghee first, cool it at room temperature, then freeze it and then beat it. Yes, melt-cool-freeze-beat, this process is very important as this only lends crispiness to these cookies.

        Secondly, earlier I used powdered sugar but have now switched to Boora sugar. Boora sugar is a type of unrefined sugar and is available locally.

        Now lets see the recipe of making Nankhatai.

        But before that just a minute… let’s talk about social media. If you like this recipe then do join me on my Facebook page to know about my latest recipes. Also, you can Pin it for later if not willing to try later on. And last but not the least, if you try it out then share your feedback through comments or on Instagram by using hashtag #samirasrecipediary. Your feedback fuels my enthusiasm to post more good content.

        Your one comment can make my day so please be generous with your comments.

        Related Recipes you may like :

        Bourbon Biscuits

        Digestive Biscuits

        Multigrain Crackers

        Detailed Recipe Of Nankhatai With Pics
        • Take clarified butter. Melt it on medium flame. Let it cool and then keep in the freezer for an hour or so till set.
        • Take it out, wait for a few minutes and beat it with an electric beater for 4 to 5 minutes till fluffy.
        • Add Boora sugar and beat again for a minute.
        • Mix in cardamom powder, curd, and saffron milk.
        • Sieve together gram flour, wheat flour, semolina, and salt.
        • Add the dry mix of flours into the ghee-sugar mix.
        • Just gather everything into a dough. You may feel that the mix would be dry but it will be just appropriate. Do this exercise with your hands rather than a spatula. Still, if the dough doesn’t come together and is very crumbly then add little more curd.
        • Cover it and keep it in the refrigerator for an hour.
        • Start preheating oven at 160 degrees. Use both the rods.
        • Line parchment paper on the baking tray. Do not preheat the baking tray.
        • Make small balls from the dough, flatten it and keep it on the baking tray.
        • Now make a cross on these discs with a butter knife. Alternatively, you can make a dent on it. The choice is yours.
        • Brush milk on these for the glaze. Sprinkle cardamom powder and bake.
        • Use both the rods while baking and keep the tray in the middle rack.
        • Check after 12 minutes and bake further accordingly.
        • When golden brown, carefully lift each with a spatula and keep on a wire rack to cool completely.
        • Once completely cool, store in an airtight container.
        • Serve with love, tea optional.

        Baking In Airfryer

        • Preheat airfryer at 180 degrees for 5 minutes.
        • Take out the basket, keep the crackers in it and return it to the airfryer machine.
        • Reduce the temperature to 160 degrees and bake the crackers for 15 minutes approximately.
        • No need to flip the crackers in between.
        • When the colour changes and sides get golden brown, they are done.

        Baking In Kadhai

        • Keep a wide kadhai on the gas stove. Lay salt/sand. Keep a stand on it. Ensure that the stand doesn’t have any rubber hooks in the base, else they will melt in the process of baking and spoil your kadhai.
        • Cover and preheat for 10 to 15 minutes on medium flame.
        • Keep a plate and keep it in the preheated kadhai. Or cover the stand with parchment paper. Choose a plate which can be held with tongs. This is because the kadhai is really hot and it is very difficult to do with hands. Like I used my pie dish for this. You can even use cake pan.
        • Cover and bake these on sim gas for 25 to 30 minutes.
        • Baking time will also depend on the thickness of your kadhai. Like I used a very thick bottomed kadhai and it took almost 45 minutes. So, do not opt for very heavy bottomed wok.

        Print
        Nankhatai With Wheat Flour
        This recipe of Nankhatai is without all-purpose flour and baking powder. Instead this is a healthy recipe with gram flour and wheat flour.
        Cuisine Indian
        Keyword Indian Cookies
        Prep Time 15 minutes
        Cook Time 15 minutes
        Total Time 30 minutes
        Author Samira
        Ingredients
        My Cup measures 250 ml
        • 1/2 Cup 110 gm Clarified Butter (Ghee)
        • 1/2 Cup Boora Sugar
        • 4 to 6 Green Cardamom
        • Few strands Of Saffron Dissolved in 1 Tbsp Milk
        • 1 Tbsp Curd
        • 1 Cup Besan
        • 1/2 Cup Wheat Flour
        • 1/4 Cup Semolina Fine
        • Pinch Of Salt
        • 1 Tbsp Milk..
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        Eggless Sunshine Mango Cake With Semolina…

        Hasn’t this cake got an éxceptionally beautiful colour and killer looks? And, all natural… hats off to our nature or providing us with such wonderful and colourful fruits and veggies.

        The king of fruits, Mango, seems to have captured the baking empire too. All those who love mangoes will love this cake all the more. Is there anyone who doesn’t love this fruit?

        This Eggless Sunshine Mango Cake is one of the easiest, tastiest, beautiful, quickest, most flavourful, brightest and healthiest cake. And the icing on the cake is that it is not only eggless but vegan too, and without any essence, without any colour.

        Yes, trust me, I am not at all exaggerating and once you make this I am confident that you too would vouch for all these attributes of it.

        Today is 15th. We have come halfway, that is, on 13th alphabet M, in A2Z Blog Chatter Challenge and I can’t believe that I have not posted a single post on baking. Really very unlikely of me seeing my blog’s trend. So, I couldn’t afford to go more without it and have to come up something like this.

        Make this cake and this is going to be your kids favourite. They will prefer having it any time be in lunch box or at home.

        After my Orange Blueberry Cake, it seems I am in love with my bundt cake pan. The shape of the cake is so enticing that I feel like baking in it again and again. Hence this Eggless Mango Cake. However, you can use any 6” pan of your choice be it round or rectangular or square.

        This Eggless Mango cake is made without wheat flour or all purpose flour and the colour is so wonderful that couldn’t resist calling it the Sunshine Cake. The bright yellow colour as well the flavour of mango has come up so intrinsically beautiful with semolina that it is a must try for everyone. Just don’t let it go by liking and saving in your folder. Rather go for it. Mangoes are already there so no do not wait. I have adapted this recipe from here but have tweaked it a lot to suit my taste buds.

        For this cake, I have taken ordinary mangoes which are available locally. So need not to go for very expensive ones, just ensure that they are bright yellow in colour and are sweet. If these two things are there in your mangoes then go for it.

        Then instead of refined sugar, I used Boora Sugar. Please do not use brown sugar or jaggery as it will hamper the lovely colour of mangoes. And lastly, used fine semolina for this cake. Fine semolina is also called Chiroti Rawa and is easily available online too. In case, you have ordinary semolina then run it in the grinder and you will have fine variety.

        That’s it. To be honest, if you have made dhokla then this cake is exactly like that. Shed away all your inhibitions, follow the recipe and start baking this cake. You can bake this cake in otg or microwave convection or in the pressure cooker or in airfryer. No excuse permitted. Just go for it.

        So, lets see the recipe of making this Eggless Mango Cake in detail.

        But before that just a minute… let’s talk about social media. If you like this recipe then do join me on my Facebook page to know about my latest recipes. Also, you can Pin it for later if not willing to try later on. And last but not the least, if you try it out then share your feedback through comments or on Instagram by using hashtag #samirasrecipediary. Your feedback fuels my enthusiasm to post more good content.

        Your one comment can make my day so please be generous with your comments.

        Related Recipes which you may like to try:

        Vegan Orange Blueberry Cake

        Sago Mango Pudding

        Mango Yogurt

        Mango Parfait

        Detailed Recipe Of Eggless Sunshine Mango Cake With Step By Step Pics
        • Peel mangoes and puree it.
        • In a bowl take semolina, baking powder, salt, and boora sugar. Mix nicely.
        • Add oil and mango puree.
        • Mix using cut and fold method.
        • Leave it for 15 minutes. This is because semolina swells up and thickens the batter.
        • Preheat oven at 180 degrees accordingly. Like I started preheating after 10 minutes of preparing the batter as I bake in microwave convection.
        • Take the pan. If bundt like mine, then lay tooti fruiti in the base and put the cake batter. If using a normal pan then sprinkle tooti fruiti on the top. Tap the pan to release air bubbles.
        • Bake for 25 to 30 minutes till a skewer inserted comes out clean. Keep an eye 20 minutes onwards, as over baking may spoil the bright yellow colour also.
        • Take it out of the oven and let it rest for 10 to 15 minutes till warm. Loosen the edges with a knife and invert it on a wire rack.
        • Cut when completely cool.
        • Serve with love, lemonade optional.

        Print
        Eggless Sunshine Mango Cake
        This Eggless Sunshine Mango Cake, made with semolina and mango puree,  is one of the easiest, tastiest, most good looking, quickest, most flavourful, brightest and healthiest cake.
        Course Dessert
        Cuisine Indian
        Keyword Mango Cake, Vegan Cake
        Prep Time 15 minutes
        Cook Time 25 minutes
        Total Time 40 minutes
        Servings 6
        Author Samira
        Ingredients
        • My Cup measures 250 ml
        • 1 Cup Fine Semolina
        • 1 tsp Baking Powder
        • 1/2 Cup Boora Sugar or Powdered Sugar
        • 1/4 tsp Salt
        • 1/4 Cup Oil
        • 1 Cup Mango Puree
        • 1 Tbsp Tooti Fruiti (Optional)
        Instructions
        • Peel mangoes and puree it.
        • In a bowl take semolina, baking powder, salt, and boora sugar. Mix nicely.
        • Add oil and mango puree.
        • Mix using cut and fold method.
        • Leave it for 15 minutes. This is because semolina swells up and thickens the batter.
        • Preheat oven at 180 degrees C accordingly. Like I started preheating after 10 minutes of preparing the batter as I bake in microwave convection.
        • Take the pan and grease it. If bundt like mine, then lay tooti fruiti in the base and put the cake batter. If using a normal pan then sprinkle tooti fruiti on the top. Tap the pan to release air bubbles.
        • Bake for 25 to 30 minutes till a skewer inserted comes out clean. Keep an eye 20 minutes onwards, as over baking may spoil the bright yellow colour also.
        • Take it out of the oven and let it rest for 10 to 15 minutes till warm. Loosen the edges with a knife and invert it on a wire rack.
        • Cut when completely cool.
        • Serve with love, lemonade optional.
        Notes
        1. Do not add any water while making mango puree.
        2. If you do not have fine semolina then put your normal semolina in the grinder and run it for 30 seconds or so. It will become fine.
        3. Boora is a type of unrefined sugar powder. If not available in your area then go for powdered sugar. But do not use brown sugar or jaggery if you want the bright yellow colour.
        4. This much quantity of mango puree is sufficient for making a perfect cake batter. However, in case, you feel that the batter is too thick then add little more puree only but nothing else.
        5. You may add baking powder in the beginning only. This is because we have double acting baking powders wherein subsequent reaction starts when the batter goes into the oven.
        6. No colour, no essence is needed. Do not add vanilla essence.
        7. Tooti fruiti is sprinkled just to give a contrast colour. You can easily skip this if don’t like it. You may sprinkle nuts but I didn’t as I am not fond of nuts.

        Hope you will surely try out this easy, yummy and healthy recipe for your darlings. Please…do not forget to share your feedback.

        Lets connect on Facebook, Pinterest and Instagram (#samirasrecipediary) too.

        So, that was alphabet M. Wait n watch what’s in store from N tomorrow.

        Stay tuned…

        Stay Fit… Stay Healthy… But most importantly, Stay Happy…

        Samira

        The post Eggless Sunshine Mango Cake appeared first on Samira's Recipe Diary.

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        Jump to Recipe

        This Lemon lassi, bursting with the flavours of lemon and mint, is a very refreshing and soothing summer drink.

        Thinking of recipes from alphabet L, for Blog Chatters A2Z Challenge, something from lemon appealed me the most as lemon is the perfect thing to have in summers. Lemonade is the most preferred drink to have in summers as it is not only refreshing but also detoxifies the body.

        Today, while trying to come up with a lemon dip, what I finally end up getting was a lemon smoothie or say lemon lassi.

        Thus I have come up with a very easy peasy recipe. Stress, due to 14 days of continuous blogging plus otherwise hectic schedule due to Navratri days, is hovering on me too. Though I have not been able to catch up yet but really liked Priyanka Nair’s (one of the co-bloggers in A2Z Challenge) title to her today’s post ‘Lack Of Sleep. This is very much true, I think for all of us. But then this why it is called a challenge as is letting us go beyond our capabilities. But the simple fact is that beyond these hardships I am just loving it. And tomorrow’s official break is enough to rejuvenate us :)-

        Coming back to our recipe, as we all know the base of lassi is yogurt. Yogurt is a good source of probiotics which means it promotes the growth of healthy bacteria and reduces the growth of bad bacteria in our digestive system. Lassi keeps well hydrated. Apart from this being rich in calcium, it boosts the immune system and helps in maintaining strong bones and teeth. You can read more about the benefits of Lassi here.

        And lemon lassi has an edge over normal lassi as it has additional Vitamin C coming from the lemons.

        This Lemon Lassi is the easiest to make and is the best thing to have in summers. You can add mint or basil in it for additional freshness. To make it sweet, you can use the sweetener of your choice. Be it honey or unrefined sugar or stevia or anything else.

        Give this cold Lemon Smoothie to your darlings before going to school or after they come from school and they will just love it. If they don’t want to have milk in the morning, just don’t pressurize them to have it. Instead, give them this chilled lemon lassi.

        This lemon lassi is full of flavour and let me tell you that the flavour comes not from lemon juice but from the lemon zest. And what about that lemon dip? Oh, very soon I will share its recipe also.

        Lemon zest, as you know is highly aromatic. Lemon juice has the taste but lemon zest has the aroma. After grating lemon to get the zest, your hands continue smelling lemony for a long time. Other than the aroma, lemon zest has great nutritional benefits too.

        Lemon zest is in fact powerhouse of nutrition being loaded with fibre, calcium, vitamin C and minerals. Unfortunately, we squeeze out the juice and throw away the peels. Whereas these peels are so valuable. I already have a post titled ‘How To Use lemon Peels’. You may go through that and I promise, you will never again throw these valuable peels.

        But what exactly is lemon zest?

        So, lemon zest is just the yellow/green covering on the lemon. The white part beneath it also called pith is bitter and one should take care not to use it for culinary purposes.

        How to get lemon zest:

        To get lemon zest, grate the lemon only from the lemon part. The moment you touch the white part stop grating and turn over. Do not grate the white part. If possible, it is best to put the lemons in the freezer for a few hours. As the lemon freezes, the skin hardens and thus grating it becomes easier. Thereafter, you can put the whole lemon as it is in the squuezer and extract its juice. No need to cut into two, as we otherwise do.

        Now, lets see the easy peasy recipe of Lemon Lassi.

        But before that just a minute… let’s talk about social media. If you like this recipe then do join me on my Facebook page to know about my latest recipes. Also, you can Pin it for later if not willing to try later on. And last but not the least, if you try it out then share your feedback through comments or on Instagram by using hashtag #samirasrecipediary. Your feedback fuels my enthusiasm to post more good content.

        Your one comment can make my day so please be generous with your comments.

        Related Recipes which you may like to try:

        Amazing Uses Of Lemon Peels

        Lemon Coriander Soup

        Strawberry Mojito

        Summer Drinks

        Print
        Refreshing Lemon Lassi
        Bursting with the flavours of lemon and mint this Lemon Lassi is a cool and refreshing Summer drink.
        Course Drinks
        Cuisine Indian
        Prep Time 5 minutes
        Total Time 5 minutes
        Servings 1
        Author Samira
        Ingredients
        • 4 Tbsp Yogurt
        • 3/4 Cup Water
        • 1 tsp Lemon Juice
        • 1 tsp Lemon Zest
        • 1 Tbsp Or as per taste Sugar Powder
        • Few sprigs of Mint/Basil
        • Few Ice Cubes.
        Instructions
        • Before extracting juice from lemons, grate these to get its zest. Grate only the yellow part avoiding the white part beneath it. After grating extract its juice. You can put the whole lemon, without cutting into 2, in the lemon squeezer and get perfect juice.
        • Chop mint/basil leaves very finely.
        • In a blender, put everything, yogurt, water, ice cubes, lemon juice, lemon zest, sugar powder, and basil/mint leaves. Blend it for 30 seconds or so.
        • Serve with love, crackers optional.
        Notes
        1. Try to use thick yogurt. In case it is very watery then keep it in a strainer for a while.
        2. Use any sweetener of your choice.
        3. You can make it ahead in the refrigerator. At the time of serving, just churn it again in the blender.
        4. Lemon zest, if extra, can be stored in the freezer. Use it for garnishing salads, soups or veggies.

        Hope you will surely try out this easy, yummy and healthy recipe for your darlings. Please…do not forget to share your feedback.

        Lets connect on Facebook, Pinterest and Instagram (#samirasrecipediary) too.

        So, that was alphabet L. Will see you on Monday, after tomorrows break, with another yummy recipe from M

        Stay tuned…

        Stay Fit… Stay Healthy… But most importantly, Stay Happy…

        Samira

        The post Refreshing Lemon Lassi With Mint appeared first on Samira's Recipe Diary.

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        Jump to Recipe

        Today is the 11th day of Blog Chatters A2Z Challenge, calling for alphabet K and 7th day of Holy Navratri. Today is the day when many people would be fasting. So thought of a recipe which fits in both, including my theme of kids favourite recipes, and thus come up with this Makhane Ki Kheer. or say Foxtail Pudding In Milk.

        Kheer which means a milk pudding to which some grain or fruit is added. Like rice, foxnuts, vermicelli, carrots, apple etc. Kheer is in fact one of the oldest delicacies in India. Do you know, it is popularly known as Lords Food meaning it is the favourite of Gods and Goddesses. It is often offered as Prasad in religious ceremonies. Rice kheer is special favourite of Lord Shiva.

        However, during fasts the most popular kheer is of Makhana (Foxnuts). Rice or Vermicelli kheer is not allowed in fasts as these are grains.

        Apart from the fact that Makhana kheer is the most popular kheer during fasts, it is very beneficial also. there are innumerable benefits of his kheer. Makhana or Fox nuts are low in cholesterol, sodium and saturated fat. It has low glycemic index and thus is good for sugar patients also. You may read about the benefits of Fox nuts in detail here.

        Makhana kheer is especially good for babies. It strengthens the bones and teeth of growing babies. As it is rich in fiber, therefore, it keeps the babies away from constipation. You may read more about it here.

        Coming back to our recipe, Makhana kheer is, of course, a simple one where milk is reduced to which makhana has been added. Nowadays people have started adding condensed milk to the kheer to speed up the process but I still cook it the traditional way and Kheer from 2 ml milk takes the exact 2 hours. The only change I have done is of sugar. This time instead of refined sugar, I added Rock sugar which we call ‘ Kunja Misri’ in our native language. This rock sugar is unrefined and has many medicinal benefits too. I will discuss the details of this some other time else the post of kheer will get diverted. However, if you do not get rock sugar then you can use brown sugar or even jaggery powder.

        Today, along with the recipe I have come up with the ratio of milk, fox nuts and sugar and certain tips for making this divine sweet. These ratios work perfect every time.

        • First of all, for 2-liter milk, take 100 gm Foxnuts and 200 g sugar. Scale it up as per your requirement.
        • Always make kheer in a heavy bottomed pan otherwise it may scorch from the bottom which doesn’t taste good later. If you do not have a heavy bottom vessel then first put a skillet on the flame and then keep your pan on that skillet.
        • Put 1/4 cup water in the pan before putting the milk. This reduces the chances of scorching.
        • Keep stirring the milk off and on.
        • As it takes longer to cook, layers of evaporated milk get collected on the sides of the vessel. Keep removing it through your ladle and put it back to the milk.
        • Add sugar in the last stages only. When milk has thickened and is remained almost half of the original quantity then add sugar. Thereafter, cook for 5 to 10 minutes only and switch off the flame.

        Now, lets see the recipe of Makhane Ki Kheer.

        But before that just a minute… let’s talk about social media. If you like this recipe then do join me on my Facebook page to know about my latest recipes. Also, you can Pin it for later if not willing to try later on. And last but not the least, if you try it out then share your feedback through comments or on Instagram by using hashtag #samirasrecipediary. Your feedback fuels my enthusiasm to post more good content.

        Your one comment can make my day so please be generous with your comments.

        Related Recipes which you may like to try:

        Apple Kheer

        Carrot Kheer

        Rasmalai Cake

        Bhapa Doi

        Detailed Recipe Of Makhane Ki Kheer With Pics
        • Roast foxnuts in a pan or otg or airfryer. You may saute these in a pan with little ghee also. I roasted these in airfryer for about 7 minutes at 200 degrees C. I did so for the sake of convenience, nothing to avoid ghee as such.
        • Take 3/4 of roasted foxnuts and grind them coarsely in the mixer.
        • For the rest 1/4, cut each into 2 pieces or if small then let it be like this only.
        • Take a heavy bottomed pan. It’s better to take a wide pan (kadhai) if possible as evaporation is faster due to the wide circumference.
        • Put little water in it and then add milk.
        • Let the milk boil. Keep stirring every two minutes till milk boils.
        • After the boil, simmer the flame and let milk reduce.
        • After about half an hour, add the coarsely grounded as well the chopped foxnuts.
        • Now, let it simmer for at least an hour or so on the lowest possible flame. Do not forget to stir in between.
        • Also, keep scraping the milk solids which gets collected on the sides and add these back to the milk.
        • When milk has sufficiently thickened, add powdered rock sugar and continue cooking for 8 to 10 minutes more.
        • Add 1 tablespoon milk to the saffron and muddle it. This helps in extracting the golden yellow colour of saffron.
        • Switch off the flame. Add cardamom powder, saffron milk, and raisins.
        • Once at room temperature, keep it in the refrigerator.
        • While serving add slivered almonds and few drops of Kewra water. Trust me, this secret ingredient works superbly.

        Special Tip: A kheer is not complete till the vessel in which it is cooked is licked with fingers and is spic spac clean. So, dont skip this :)-

        Print
        Makhane Ki Kheer With Rock Sugar
        Along with the recipe, the tips and a perfect ratio is shared for making this Makhane Ki Kheer also called God’s food.
        Prep Time 10 minutes
        Cook Time 2 hours
        Chilling Time 4 hours
        Total Time 2 hours 10 minutes
        Servings 6
        Author Samira
        Ingredients
        • 1 litre Milk
        • 50 gm Foxnuts
        • 100 gm Sugar
        • 1/2 tsp Green Cardamom Powder
        • 8 to 10 strands of Saffron
        • Raisins as required
        • Slivered Almonds as required
        • 2 tsp Kewra Water
        Instructions
        • Roast foxnuts in a pan or otg or airfryer. I roasted these in airfryer for about 7 minutes at 200 degrees C.
        • Take 3/4 of roasted foxnuts and grind them coarsely in the mixer.
        • For the rest 1/4, cut each into 2 pieces or if small then let it be like this only.
        • Take a heavy bottomed pan. Its better to take a wide pan (kadhai) if possible as evaporation is faster due to wide circumference.
        • Put little water in it and then add milk.
        • Let the milk boil. Keep stirring every two minutes till milk boils.
        • After the boil, simmer the flsame and let milk reduce.
        • After about half an hour, add the coarsely grounded as well the chopped foxnuts.
        • Now, let it simmer for at leat an hour or so on lowest possible flame. Do not forget to stir in between.
        • Also, keep scraping the milk solids which gets collected on the sides and add these back to the milk.
        • When milk has sufficiently thickened, add powdered rock sugar and continue cooking for 8 to 10 minutes more.
        • Add 1 tablespoon milk to the saffron and muddle it. This helps in extracting the golden yellow colour of saffron.
        • Switch off the flame. Add cardamom powder, saffron milk, and raisins.
        • Once at room temperature, keep it in the refrigerator.
        • While serving add slivered almonds and few drops of Kewra water. Trust me, this secret ingredient works superbly.
        Notes
        Notes
        1. If possible, cover the pan partially while cooking. This gives a nice yellowish colour to the otherwise white kheer.
        2. We add both pieces as well grounded makhana to this kheer. Grounded ones lend texture to the kheer as well as thickens it. And the pieces are added as it feels good to bite these, after all, its makhana kheer so why conceal it.
        3. Add brown sugar or jaggery powder in absence of rock sugar.
        4. After adding sugar, do not cook for long otherwise sugar caramelizes affecting the taste and texture of the kheer.
        5. Add cardamom after switching off the flame to retain its fragrance.
        6. Add kewra water at the time of serving only.
        7. Kheer thickens a lot after cooling so do not expect this consistency while cooking. Let it remain flowing only so that after cooling you get perfect consistency.
        8. If it becomes too thick after cooling then add little cold milk.

        Hope you will surely try out this easy, yummy and healthy recipe for your darlings. Please…do not forget to share your feedback.

        Lets connect on Facebook, Pinterest and Instagram (#samirasrecipediary) too.

        So, that was alphabet K. Lets see wait and see what’s there from L tomorrow.

        Stay tuned…

        Stay Fit… Stay Healthy… But most importantly, Stay Happy…

        Samira

        The post Makhane Ki Kheer With Rock Sugar appeared first on Samira's Recipe Diary.

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