If you're looking for an easy mille feuille recipe you've come to the right place. Ready-rolled puff pastry sheets are layered with an eggless mille feuille cream yogurt filling that is flavoured with silky white chocolate and saffron. This decadent dessert is wonderful served during a special occasion or eggless afternoon tea.
Fluffy basmati rice with garlic potatoes all in one pan? Garlic Baby Potato Pulao or Lasaniya Batata Rice is a delicious and warming rice recipe that's perfect for the weekend! This vegan and gluten-free pulao is spicy, packed with flavour and filling as a main meal.
I call this recipe Lasaniya Batata Pulao because this rice dish is made from baby potatoes stuffed with a masala made from gujarati lasan ni chutney. The baby potatoes are cooked first in oil to give them a wonderful texture and colour.
This is a recipe that you won't find anywhere else because it's one that my Mum came up with when she had some leftover garlic chutney from making Packed Potato Bhajiya. She chose to stuff baby potatoes with a masala made with garlic chutney, fresh tomatoes and ground spices. She added chickpeas to add flavours and texture to the rice.
Traditionally, lasaniya batata is a Kathiyawadi Gujarati recipe of boiled then pan-fried baby potatoes cooked in a spicy garlic gravy.
In this recipe, the potatoes are "lasaniya" or garlicky because they are stuffed with a dry red garlic and tomato mixture that is potent.
This pulao packs in plenty of flavour so it is best eaten as a main dish.
It is wonderful just as it is or goes wonderfully with cooling raita like Butternut squash raita or a fruity pineapple raita.
I love it with Kachumber salad on the side.
Roasted or fried papad/poppadoms are always a good idea with any Indian rice dish. I usually go for masala papad.
I also love my rice dishes with yogurt drinks like caramel lassi or a super creamy Rose Lassi.
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Basmati rice - washed and soaked for half an hour in cold water. We use a good quality basmati rice which makes such a big difference in rice dishes.
Baby potato - you need baby potatoes or salad potatoes for this recipe as we need potatoes that hold their shape well. Prepare the potatoes by peeling off the skin and using a sharp knife, make a cross into the potatoes but leaving one end intact.
Boiled chickpeas - the addition of boiled chickpeas adds extra texture and flavour to the pulao. The chickpeas take on the flavour of the masala really well and blend in so well with the rice and the potatoes. We have cooked our own chickpeas in the instant pot but you can use tinned as well. Drain and wash the chickpeas well before using.
Gujarati Garlic Chutney - we have used Gujarati Lasan ni Chutney for this recipe. It takes 5 minutes to make and is so good in this recipe.
Spices - red chilli powder, turmeric powder, ground cumin and coriander, garam masala. To keep the rice from becoming too spicy, reduce the amount of red chilli powder as some will also go into making the garlic chutney.
Tomato - fresh red tomato works best of any variety. Finely chop it so it can easily be stuffed into the potatoes.
Fresh finely chopped coriander for garnish.
Oil - use a flavourless or mild oil like sunflower or olive oil that is suitable for cooking with.
These are the ingredients required for tempering.
Oil
Mustard seeds
Cumin seeds
Curry leaves
Dry red chillies - go easy on the dried chillies as they too impart their own heat. You could add the dried chilli to the vaghar and then remove it after prior to cooking the rice.
Hing - or asafoetida. Hing is used to aid digestion. If you do not have it, simply leave it out.
Here are the basic instructions to make Baby potato pulao. For the exact ingredient amounts and steps, check out the recipe card at the bottom of this post.
This recipe is best made with long grain basmati rice because it is less sticky than medium or short grain. You could also use sella rice which is specially used for biryani due to its holding ability upon cooking.
Soak the rice at least for 30 minutes in COLD water as this is what ensures each grain of rice is separate and fluffy. Rice should never be washed and/or soaked in warm or hot water otherwise it starts cooking and will lead to poor cooked rice. The longer you leave the rice, the quicker to cook and fluffier the end result will be.
Remember that different types and brands of rice cook differently so adjust the overall cooking time and volume of water according to your rice.
Use baby potatoes as they hold their shape better after cooking.
Add the potatoes first and allow them to cook until they are about 75% done otherwise the rice will overcook and become mushy if it is all added at the same time.
You can adjust the spice level by adding more tomato and less garlic chutney and chilli powder. You can also add the dried red chilli to the vaghar for flavour but then remove it if you do not want it to become spicy.
How to store baby potato pulao? Let the pulao completely cool and put it in a air tight container. Store in the refrigerator for 1-2 days. Reheat before consuming it, you may want to add a teaspoon of rice.
How to freeze lasaniya Bateta pulao? Allow the rice to go cool totally, put in an airtight and freezer safe container or zip lock freezer bag. This rice can be frozen for maximum 4 weeks but best eaten in 2 weeks. Make sure to label with the recipe and date.
How to thaw frozen rice? Take out the container of the rice and leave it on the kitchen worktop for 3-4 hours then add in the microwave safe bowl and heat it in the microwave.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 2016.
Sooji no Siro or Suji ka Halwa is a simple everyday Indian dessert made with semolina, milk, sugar and nuts. This siro is often made for prashad, especially satyanarayan katha, but can also be enjoyed anytime. Every family will have their own recipe for this halwa which is passed down generations.
This Mango, Tofu and Coconut Milk Curry is bursting with flavour, perfect served over rice. Pieces of firm tofu are cooked in a coconut milk and mango chutney sauce to create a super easy vegan curry ready in no time. Light, dairy-free and delicious, it can be ready start-to-finish in one pot in less than 30 minutes.
These Gujarati style Dry Fruit Masala Kachori are perfect as a tea-time snack. Crispy and flaky kachoris are filled with a sweet and spicy dry masala of ganthia, mixed chopped nuts and spices. Unlike normal kachori, these have a long shelf-life and can be stored for a few months.
Bread pakora or bread pakoda recipe is a much loved deep-fried tea time snack that can be made in different ways and hails from North Indian cuisine, mainly Punjabi cuisine. A sandwich of bread and spiced mashed potato stuffing is dipped into gram flour batter. Our Three Layer Aloo Bread Pakora version is as indulgent as it sounds – and the best thing is that with an addition of two spicy chutneys it tastes as incredible as it looks.
My Air fryer Nankhatai with funfetti are so crumbly, melt in the mouth and full of sprinkles! These eggless Indian shortbread cookies, or besan nankhatai, are easy to make with few ingredients. Flavoured with real vanilla extract, they make the perfect birthday or bake sale treat all prepared on your counter top!
Gulab Jamun is quite possibly the most classic Indian sweet that is known throughout the world. You can find a bowl of these melt-in-the-mouth treats at weddings, parties and almost all Indian restaurant menus!
Want to make best gulab jamun recipe but never found the perfect recipe? This post will answer all of your khoya gulab jamun woes so that you can achieve the best results every single time. Makes perfect jamuns that are just like those found in mithai shops – soft + spongy for days, moist in the middle with an even colour all over.
Imagine biting into American-style soft and fluffy mango pancakes that are bursting with exotic flavour! These homemade eggless mango and coconut pancakes are made from mango pulp and desiccated coconut for a breakfast recipe that is not too sweet so that you can generously load up on toppings!
This easy Spinach Chana Dal or Dal Palak is an incredibly tasty Indian lentil curry recipe. Fresh spinach and an assortment of fragrant Indian spices are blended with creamy chana dal.
Spinach Dal is a must try if you are looking for a flavourful Indian recipe that is naturally vegan and gluten-free.
Bengali Bhapa Doi is served with a fusion twist - an incredible spiced orange syrup. This Indian dessert is also known as Indian style cheesecake and is prepared by steaming or "baking" Greek yogurt, condensed milk and whole milk.
Sutarfeni is an intricate melt-in-the-mouth Indian sweet made from soft vermicelli nests, sugar syrup and mixed nuts. This easy sutarfeni recipe is made from ready-made Kataifi pastry dough and baked in the air-fryer for quick results that taste and feel just like shop bought.
This is a truly beautiful Indian dessert and a true Rajasthani & Gujarati classic sweet. This unique yet decadent dessert is as delicious as it looks with its fabulous melt-in-the-mouth finish. No wonder it is mostly served during special occasions and Indian festivals!
Sutar means "thread" and feni means "fine". Fine noodles of pastry are swirled together. These are then deep-fried but the pastry retains its white colour. The swirls are doused in a thick sugar syrup and coated with slivers of nuts.
You can find sutarfeni flavoured with kewra water or rose water or even with saffron or kesar. This results in golden coloured sutarfeni.
Traditionally, the pastry itself is made from scratch and this is certainly how halwai or mithaiwala would make them. Homemade sutarfeni is made with ready-made pastry.
It is difficult to find certain traditional Indian sweets in the UK and it is a very long process to make Sutarfeni from scratch at home!
Sutarfeni has some resemblance to Kataifi nests or Baklawa as both sweets are made from the same pastry, are soaked in sugar syrup and topped with nuts. The difference is in the flavouring and colour. Sutarfeni remains white in colour and Baklava takes on a rich golden-brown colour. Sutarfeni tends to be flavoured with cardamom only whereas Baklava may also have honey or orange blossom flavours.
It is so simple to make sutarfeni vegan. Simple swap the ghee for coconut oil. Ghee only makes up a small proportion of the ingredients and melted coconut oil or even melted vegan butter will work as a perfect alternative.
Flavours -you may add kewra or rose water/rose syrup in the sugar syrup instead of cardamom flavour. If using rose syrup, then Sutarfeni will be in light pink colour.
Toppings - kids might enjoy drizzling some chocolate or caramel sauce. Or sprinkle some funfetti sprinkles or chocolate vermicelli.
Sutarfeni is enjoyed at festivals such as Holi, Diwali, Teej or even at Karwa chauth. Also Sutarfeni is great for gifting as it has long shelf life.
These are always a hit with my guests when served with hot zafrani chai (saffron milk tea).
In Mauritius, Sutarfeni given along with other sweets as a thank you token to the guests.
It can be enjoyed with hot milk (I love badam doodh) or for an alternative treat, try drizzling with chocolate sauce!
This is a very easy to follow Indian sweet recipe and is great for beginner bakers despite its complicated appearance.
Kataifi Pastry is used primarily in Middle Eastern recipes. It is a thread-like dough made from shredded filo. Ready-made versions of this dough can be found in the frozen section of many supermarkets.
Kataifi is also called Kadaifi.
To achieve perfect results cooking with kataifi dough, there are some pointers to keep in mind.
It is important to allow the kataifi dough to thaw fully. I kept the frozen pastry in the fridge overnight before using the next morning. Defrosting in the fridge rather than at room temperature prevents the pastry from becoming watery.
Unwrap the kataifi dough from its packaging only when you are ready to use. Kataifi dough dries out quickly so we also had to work quite fast. As we were making the nests, we were covering them with a towel so they do not dry out.
Ensure the kataifi pastry has fully defrosted. Separate the strands into long strips
Using your fingers, wrap the kataifi dough gently around your fingers until you reach your desired size.
Keep the nests covered whilst you work. We had a spray bottle handy to spray a little water over the pastry to prevent it from drying.
Brush the nests with a little melted ghee or coconut oil if vegan.
Preheat the air-fryer to 145 C. Place parchment paper in the air fryer basket prior to adding the nests.
Air fry the kataifi for 3 minutes but turn the sutarfeni after 2 minutes so that it cooks evenly at the base and prevents the top of the pastry from going golden. Remember, we want the pastry to remain white in colour as this is key to sutarfeni.
Leave on a cooling rack to cool and meanwhile, prepare the sugar syrup.
I used (*affiliate) Vortex Dual Drawer 8-in-1 Air Fryer from Instant Pot for this recipe.
For sutarfeni, we need a thick sugar syrup that has been cooled. We used a ratio of 1 cup of sugar to 1 cup of water and want to achieve a 1 thread consistency. For flavouring, we added a pinch of cardamom powder.
We added a small squeeze of lemon juice to prevent the syrup from crystalizing.
If you have left-over syrup, you could also use it to top Eggless Gulab Jamun Mix Cake.
Yes you can make sutarfeni ahead and they will stay good for 2 weeks at room temperature. Add the sugar syrup prior to serving.
Baked sutarfeni is a great option if you do not own an airfryer. See the recipe card for the method
Sutarfeni can be made by deep-frying the pastry. The trick is to remove the pastry before it browns. See the recipe card for more details
Find this recipe and 28 other Easy Indian Dessert Recipes that are perfect for Dinner Parties.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNothing beats authentic homemade sweet Peshwari Naans, dripping with ghee, in the centre of a grand Indian feast! Follow this traditional peshwari naan recipe to achieve perfectly chewy and soft restaurant style Peshwari Naans that are dotted with charred airy pockets and bubbles.
I have also included an additional flavour combination, indulgent Peshwari Naan with Saffron and Rose for an exciting twist!
There is nothing more satisfying than making your own homemade soft fluffy naan bread! If you’re putting in the time to make your perfect Indian curry, then investing a little effort in homemade naan rather than the shop-bought variety is so worth it. You do not even need special equipment.
You end up with indulgent peshwari naans that are pillow soft, with just the right amount of chewiness. This naan also has the characteristic “bubbles” on the surface of the naan. Store-bought naan tends to harden as it cools but these naans retain their texture.
I first discovered Peshwari Naan through our local Indian takeaway. So exotic right? I was pleasantly surprised to discover how brilliantly the sweet coconutty naan went with the curry.
Peshwari Naan, or Peshawari Naan, is a variation of naan bread which is a type of leavened bread that is traditionally cooked in a tandoor oven.
This particular variety is stuffed with a royal sweet coconut, sultana and nut filling. I lovingly called it the Fruit and Nut Naan when I was young.
The naan shape is either round or a teardrop shape.
These coconut filled naans are commonly found in British Indian Restaurants, or BIR, as a delicious sundry option to accompany a curry. You can also find Restaurant-style Garlic and Coriander Naan, which is probably one of the most popular versions of naan.
You can easily pick your naan of choice at Indian restaurants, with a few other options like chilli naans, cheese naans and keema naans are also available.
Peshwari Naans owe their name to the city of Peshawar, in Pakistan, where the naans have originated from.
For full ingredients list and amounts, please see the recipe card below
The naan dough:
For the fruit and nut filling (Peshwari paste):
For the finishing touches:
Peshwari Naan goes wonderfully with a wide range of Indian curries. The curries should ideally have a gravy so that the naan can mop it all up! I've always felt that a a dry curry does not work as well with a naan! You're best off going for round and soft Gujarati rotli in this case.
The mild sweetness of these naans and nutty filling make them an interesting combination for curries across the heat spectrum! Some love their sweet peshwari naan to accompany a strong hot curry such as Dhaba Style Dal Makhani or Marwari Dum Aloo because it cools it down.
Panch Phoran Paneer is another great option that uses the panch phoran spice.
I actually prefer sweet naan with milder yet rich curries that have a royal touch. Personally, I find that a sweet bread should enhance the dish it is eaten with rather than be used to tone it down!
I would recommend these naans to be served with a vegetable korma, dal maharani or a Niramish Paneer or Veg Paneer Makkhanwala
Kids might enjoy these naans with a side dish like mild Jersey Royal Potato Butter Masala
Of course, you can totally ignore what I just said and eat it HOWEVER you please!!!
Other types of naans you can try are Restaurant style Garlic and Coriander Naans or Cheese & Chilli Naans
I know you will be making these delicious naans time and time again, so why not consider make little tweaks?
You can vary them in two different ways, either make changes to the dough or changes to the peshwari filling. Or, you can do both!
I wanted to enhance the royal flavours in these naans as I was making them for a special occasion. I added saffron strands to the dough and rose petals in the coconut filling.
The dough takes on a mellow golden colour and when it cooks, you're left with a sweet perfumed naan. You can see the saffron peeking through the finished naan. The dried rose petals imbued a light floral flavour which went so, so well with the coconut and sultana!
The results are subtle but so beautiful!
In order to achieve airy pockets on your naan that are beautifully charred and toasted, you need key ingredients and certain method points to follow.
Traditionally, naan is baked in a tandoor – a very hot clay oven. It is the heat that causes the naan to cook quickly and thus produces those desired bubbles/pockets of air, charred finish and soft fluffy texture.
To recreate this heat at home, use a tawa, griddle pan, skillet or large frying pan that is super hot. The pan should be so hot that you can just about see it smoking. This is what allows the naan to puff up and retain its pillow like softness. Naan that cooks slowly will be hard and chewy – not the effect we are going for here.
The pan must also be dry, no oil is added as the dough is to be baked rather than shallow-fried.
Yes, you can! The Instant Pot, or of course, any other electric cooker that has a "Yogurt" function can be used to prove bread dough.
We first cut out a square bit of baking parchment paper that will sit inside our Instant Pot bowl. The paper should also cover the sides of the IP. Then brush a little oil/ghee/butter onto the paper. This will prevent the dough from sticking.
Place the dough onto the baking paper and cover the IP bowl with a normal glass lid. Do not use the Instant Pot lid for this.
Set the IP to Yogurt function for 30 minutes. This should be sufficient time to prove the dough as it mimics approx 60-90 mins proving time at regular temperatures.
As you are cooking each naan, place it either in a clean cloth or napkin. That way, the naans will stay warm but not go soggy.
To store for later, they are then best placed in an airtight container once they are cooled.
To retain the naans soft texture, the naans are best placed in a heated oven.
You can of course save time and reheat them in the microwave for 10-20 seconds.
I would suggest sprinkling a few drops of water on the naan before any method of reheating.
Homemade Peshwari naan is cooked in three steps. The first step is to knead a smooth dough and prove, next is to make the sweet filling and third to cook the naan.
Kneading and Proving dough
Second step - make the filling
Step three - assemble and cook the naan
Saffron and Rose Peshwari Naan
I sprinkled a few strands of saffron in the dough and added some edible dried rose petals to the stuffing/filling. The taste was similar to Manda Roti.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in August 2016.
Look no further than these Sweet Potato and Black Bean Quesadilla for your mid-week meal. These vegetarian quesadillas are packed with fresh vegetables and cheese. They are so easy to make but most importantly taste absolutely delicious!
Although this is not a classic Carrot Soup recipe, you will be blown away by the incredible combination of flavours. Fresh carrots and ginger with coconut milk make the silkiest soup that is elevated with a saffron vinaigrette.
This is a brilliant carrot soup with a difference. It is thick and creamy without feeling heavy. It is quick to make, can be made in advance and freezes easily. This colourful carrot ginger soup is vegan, healthy and perfect with crusty bread!
This is the ultimate Brussels Sprouts and Potato curry to get you through winter. This vegan dry sabji consists of shavings of Brussels sprouts and chunks of potato cooked in basic spices. Who knew Indian style Brussels sprouts could taste so good?
This rich and sweet Indian dessert, Moong Dal Halwa or Moong Dal Ka Halwa needs to be on your list of Diwali recipes to make. This classic and melt in your mouth mithai recipe is made with split green gram lentils (yellow moong dal), ghee, sugar, topped with nuts and is made and served especially for festivals and weddings.
Savoury waffles made with semolina are crispy perfection. Ideal for a healthy breakfast or brunch, these eggless waffles are packed with pumpkin and mixed vegetables.
They easily come together in 30 minutes and it is a great freezer-friendly recipe too. Unpack your waffle maker!
These waffles with semolina will go down a treat with the whole family!
Easy to make and with the help of a waffle maker, you can have the crispiest waffles ready under 30 minutes.
I love waffles, as much as sweet ones like Vegan Oatmeal Waffles, these vegan Kothimbir Vadi Waffles are my favourite too. Whenever, there is a leftover Idli batter in the fridge I make this fluffy and delicious Waffle Idli Delights, and serve with spiced potatoes and green chutney.
1. Semolina - we have used a mix of fine and coarse semolina so that you get a delicious texture. However, if you only have one, then it is best to use fine semolina.
2. Chickpea flour - also called gram flour or besan. This is required to bind the waffles.
3. Natural yogurt - we have used full fat natural yogurt but you can also use low fat yogurt
4. Pumpkin & vegetables - we will need grated pumpkin. Use a box grater, mandolin or food processor to speed up the process. You also need green beans, red cabbage, white cabbage, sweet corn kernels
5. Green chilli & ginger
6. Turmeric powder
7. Baking soda - optional
8. Oil to spray waffle maker plates
Making semolina waffles is easy and a great way to get kids involved!
Follow the step by step instructions for perfect crispy waffles.
Full recipe in the recipe card below
1. Prep the vegetables.
2. Add all of the prepared ingredient except baking soda and oil to a bowl. Add the water slowly.
3. Mix well and set aside for 15 mins.
4. Add baking soda and mix.
5. Spray oil onto preheated waffle maker.
6. Spoon mixture into waffle maker.
7. If you want crispier waffles, turn over the waffles and cook again.
8. Serve!
Semolina waffles are versatile. They can be eaten as they are, piping hot from the waffle maker or served with chutney, raita or other condiments!
If you are having these for breakfast, then finish with a health boosting mango kefir lassi to kick-start your day.
Try Gujarati Imli and Date Chutney or green coriander and mint chutney. Roasted Tomato Raita is a cooling alternative. For a totally different dish, eat alongside hot sambhar!
These waffles are best eaten immediately as they can loose their crispiness overtime. You can prepare the batter and store in the fridge to make the waffles at a later date.
You can store these waffles in the fridge and reheat in the grill or oven.
Freeze these waffles - allow to thaw by placing at room temperature and reheat in the grill or oven.
IF YOU LIKE THIS RECIPE...you might also like our other pumpkin and semolina recipes
2. Pumpkin Kalakand (sweet dish)
4. Pumpkin Sabji (kaddu ki khatti meethi sabji)
7. Semolina Gujiya (sooji ghughra)
9. Eggless revani (instant pot rose and semolina cake)
10. Irmik Helvasi (Turkish Semolina Helva)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipePumpkin Kalakand is an exotic take on the traditional Indian sweet kalakand recipe. Kalakand, often known as qalaqand, or mishri mawa, is prepared with paneer and milk solids or khoya and is served during Indian festivities such as Diwali, Holi and Navratri.
Makai na Vada is a delicious Gujarati tea time snack similar to Bajri na Vada. These Methi Makai Vada, which can also be called Methi Makai na dhebra, are made with maize flour and fresh fenugreek leaves. Learn how to make perfect puffed up Gujarati dhebra for Sheetla Satam and Kali Chaudas.
Make my easy Gujarati style farali bateta for your next fasting day. This wrat aloo peanut sabzi is made with boiled potatoes, basic spices and topped with crunchy roasted peanuts.
Originally, sweet boondi or Meethi Boondi is made by deep-frying small balls created from light gram flour (besan) batter. They are then immersed in a sugar syrup. These pearls are often offered in temples as prashad or shaped to make boondi ladoo. We have made our boondi by using 100% natural sweetener, stevia.
For fall and winter, we have our vegan spin on the Classic Cornish Pasty. The flakiest and buttery vegan pastry encases chunky root vegetables and a savoury thyme gravy. We have air-fried these plant-based cornish pasties (or hand pies) to achieve perfectly cooked golden pastry with a tender filling of pumpkin, sweet potato, mushroom, and root vegetables.
Are you looking for the best recipe for masala chips? Just dig in into these when you crave a delicious snack that is easy to make and full of flavour too.
Almond Butter Barfi is combined with the crunch of a biscuit base and a smooth creamy chocolate topping to create the ultimate Indian fusion sweet, Almond Butter Barfi Millionaire Bars. The decadent middle layer is made of a plain white milk powder barfi that has raw almond butter mixed through.
Basundi is a rich, creamy Gujarati milk dessert made by slowly reducing whole milk with sugar and cardamom. It's smooth and pourable, with a lovely cooked-milk flavour that you simply can't get from shortcuts. Serve it chilled with either on its own or alongside poori.
This is a recipe my Gujarati Mum picked up from neighbours and old recipe books rather than one passed down from my Grandma.
We've made it so many times over the years together that the method has become second nature. There's nothing particularly difficult about it, but you do need a good pan, a sturdy spatula and enough time to give the milk your full attention.
That's really the secret. Don't rush it!
For me, basundi is all about the flavour you get from slowly reducing milk. It becomes naturally creamy with a rich, slightly nutty taste that condensed milk, milk powder or custard powder shortcuts just don't quite give.
The texture is also different from lachha rabdi. Basundi should stay smooth and pourable, roughly like single cream, with any malai stirred back in as it forms. Rabdi is reduced further and keeps those thicker layers of malai.
So once the basundi is creamy and pourable, stop there. Take it much further and you're heading into rabdi territory!
For another variation, try my dudhi basundi, or browse my Indian milk desserts collection for more ideas.
You'll find the full ingredients list with measurements in the recipe card below, but these notes are worth reading first. They explain the small ingredient choices, swaps and texture cues I've learnt from making this recipe.
Whole milk
Use whole milk. You need its natural fat and milk solids to develop a rich flavour as it reduces.
I sometimes use Jersey Gold milk, which is naturally richer. It can give the basundi a head start, although I still add double cream to my recipe.
Double cream
This is one of Mum's little tricks for milk desserts made in the UK.
Our regular whole milk isn't quite as rich as the milk traditionally used for some Indian sweets, so I finish basundi with double cream for extra richness.
Once the milk has reduced and the sugar has cooked through, I add the cream and simmer for just another 1–2 minutes. There's no need to cook the cream for ages.
It's a trick I use in other desserts too, including my creamy greek yogurt shrikhand and rice kheer.
Sugar
I use regular white granulated sugar to keep the basundi a beautiful creamy-white colour.
The important thing is when it goes in. First, reduce the milk on its own. Then add the sugar and continue cooking. The sugar temporarily loosens the mixture, so give it time to thicken again before adding the cream.
Cardamom
Ground green cardamom gives the basundi its classic fragrance without overpowering the cooked-milk flavour.
I prefer traditional basundi to remain creamy white, so I don't add saffron. I personally find saffron overpowers the milky-ness!
My favourite pan to use is a wide-mouthed, heavy-based kadai. The wide surface gives the milk room to reduce and makes it easier to stir and scrape the bottom. A good heavy-bottomed saucepan works reasonably well too.
Here's a little trick I've used for years when heating milk: rinse the pan with water and leave about a tablespoon at the bottom before adding the milk. It helps reduce the chance of the milk catching as it heats.
You'll also want a sturdy spatula that reaches right into the edges of the pan. Keep scraping the bottom and sides as you stir.
Technique
As the milk reduces, you’ll notice a change in resistance when stirring. It begins to feel creamier and develops that lovely cooked-milk aroma.
I reduce the milk before adding sugar, then continue cooking until the mixture thickens again. The cream goes in right at the end.
The finished basundi should pour like single cream. It should feel rich and creamy, but it shouldn’t be thick enough to mound on a spoon.
Remember that it will thicken further once chilled, so don’t take the reduction too far.
This is a much more reliable method than trying to work out exact cooking times!
We usually serve basundi chilled as part of a special-occasion Gujarati thali, rather than making it as an everyday dessert.
My favourite pairing is freshly fried Gujarati poori. There’s something so good about the contrast between the bread and cold, creamy basundi.
It’s also lovely for Diwali, Holi and other family celebrations. If you’re planning a bigger spread, browse my Gujarati sweets and desserts collection for more mithai ideas.
You'll also find it in Gujarati wedding thali along with rasawaru bateta nu shaak and fluffy bateta vada.
Basundi can also be enjoyed during farali days where milk, sugar and the chosen garnishes are permitted by your family’s fasting practices.
Basundi is a lovely make-ahead dessert because we serve it chilled anyway.
It will thicken as it cools, so avoid cooking it too far in the first place.
Cool it promptly, transfer to an airtight container and refrigerate. Keep it chilled until serving.
If a skin forms on top, stir it back through gently before serving.
Can I make basundi with condensed milk?
You can make quicker milk desserts with condensed milk, but I don’t use it for this traditional basundi. Slowly reducing fresh milk develops a particular cooked-milk flavour that I want in the finished dessert.
Why isn’t my basundi thickening?
Give the milk more time to reduce and use a wide pan. It will also thicken further after the sugar has been added and cooked through, and again as it chills.
Why is my basundi grainy?
Milk skin may have been allowed to collect in thick layers rather than being stirred back in. For my smooth basundi, I continuously incorporate the skin as it forms.
Is basundi meant to be as thick as rabdi?
No. My basundi is smooth and pourable, similar to single cream. Rabdi is thicker and has a more pronounced malai texture.
Can I make basundi in advance?
Yes. It’s best served chilled, making it well suited to festive meals and entertaining.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeSoft Mango Peda made with milk powder, are infused with kesar or saffron making for a delicious creamy Indian sweet that can be enjoyed during festivities and special occasions. Peda/Pedha are popular Indian mithais with their rich fudge-like texture and will melt in your mouth.
Dahi Aloo or Potatoes in Yogurt Gravy is pure Indian comfort food. It is a simple, easy to make curry that is perfect served mid week. Boiled potatoes are simmered in a quick finger-licking garlic and yogurt sauce.
Achieve premium quality soft Ras Malai at home. Soft and spongy paneer patties are immersed in delicately flavoured milk cream. Ras Malai is the flagship Indian mithai that is loved and savoured all around the world during special occasions and festivals.
Use homemade rasmalai to make Mango Rasmalai.
Khoya or Mawa Peda are the perfect treat for special occasions or Indian festivals such as Diwali, Rakshabandhan or Janmashtami. The intense, nutty flavour of mawa/khoya is so delicious in this sugar-free sweets recipe.
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Make the perfect sweet shop/kandoi style Kaju Katli with just three simple ingredients. Kaju Katli has the most delicious melt-in-the-mouth texture and regal look making it the perfect occasion or Diwali sweet.
Kaju Katli is an Indian dessert that is often made during festivals and special occasions. It is made from ground cashews and mixed with sugar syrup to form a dough. This is then rolled out thin and cut into beautiful diamonds.
The result is dense, nutty and milky with a unique marzipan-like taste. Compared to other Indian mithai or sweets, kaju katli are not as sweet.
Kaju translates to cashew nuts and katli means thins.
Kaju Katli have a distinct off-white colour and are cut into diamonds.
Kaju Katli is available at most if not all Indian sweet shops however, they often add plain flour to their recipe, so it is worth your while to make them from scratch at home.
Kaju Katli is actually pretty quick to make compared to other Indian mithai.
Kaju Katli is often also known as Kaju Barfi however Kaju barfi is made using khoya or milk powder, it is also THICKER and is into cut squares.
Already tried your hand at making Kaju Katlis? Get adventurous and have a go at making our Gulkand Badam Katli. In this recipe, we have sandwiched floral gulkand (rose petal jam) between two layers of Almond Katli.
If you have a family member who is on a low-carb diet or diabetic, here is our No added sugar Badam Katli recipe for you to try.
Want to try a different flavour other than cashew or almond? Try Peanut Katli which is just as delicious but has the benefit of being cheaper as well!
Own an Instant pot or electric pressure cooker? Have a look our Instant Pot KAJU/BADAM Katli
And last but not least we have Vegan saffron badam/almond katli made using almond flour.
You may have heard both names for this sweet. In Gujarati, it's Katri however throughout India it's Katli, but basically, they both are the same thing.
✔ Star of all Diwali and any other celebrations
✔ Made with less than 5 basic pantry ingredients
✔ Ready under 15 minutes
✔ Gluten-free and easily adaptable to become vegan
✔ Can be made in Instant Pot and stovetop
✔ Make-ahead and stores well
◉ Cashew nuts - use plain and fresh cashew nuts. They should not be salted or roasted. You can also use store-bought cashew powder however this powder can often be darker in colour and you will not get perfectly off-white katli.
◉ Sugar - regular white granulated sugar works best for this recipe.
◉ Ghee is optional, but highly recommend it as it helps in making it smooth and achieving a melt in mouth texture for katli.
◉ Water - tap water works fine.
◉ Silver edible foil - To give the exquisite finish and flair to Indian sweets, decorate with vegan edible silver foil or varq.
Absolutely you can. Just use coconut oil or any other vegan ghee or butter instead of dairy ghee. Ensure that the silver foil is also vegan.
Kaju katli is a sweet dish, therefore use just plain cashews. You may use broken cashews as they are cheaper than whole and also means less pressure on your grinder!
Kaju Katli can easily be stored in an airtight container for up to 2 weeks at room temperature.
▸Just keep in mind that practice makes perfect with Indian sweets so initially, make in small quantities. Do not attempt to make mithai on the day of the occasion or festival the first time.
▸Kaju Katli particularly, is an expensive sweet, so you don't want to waste time, money, and energy and on top of that end up disheartened.
▸There are few expert tips you can follow to get great results!
▸Make sure your cashew nuts haven't dried out, are moldy or rancid, (bitter paint-like smell). If using whole, break them and check for small insects as they can often be harboring these.
▸It is necessary that cashew nuts are kept at room temperature before grinding them. If cashew nuts are ground directly from the fridge, they may have moisture which prevents them from being ground into a powder. If they were in the fridge, lay flat on a plate until they come to room temperature.
▸Ensure you do not over-grind the cashews or else you may end up with cashew butter!
▸To get fine cashew powder, use your spice grinder.
▸Keep an eye on whilst making sugar syrup, a few minutes more cooking, the syrup can go thick and kaju katli dough drys out so quickly or falls apart.
▸Keep the heat low whilst stirring the cashew mixture with sugar syrup. Also, keep stirring the mixture constantly all the time.
▸Add ghee to make the dough smooth and shiny, it also adds delicious flavors.
▸Constantly stir and cook the dough on low heat until the mixture leaves the sides of the pan. This step is very important.
▸If you undercook the cashew dough, it won't set the kaju katli. In this case, again cook the dough.
▸To check the right consistency, take a very small pinch of the mixture in your hand and see if you are able to shape a little ball with your fingers. ( you should be able to mould it like play dough )
▸If it does remove the pan straight away from the heat. If not cook further one minute or so.
▸It is very necessary that you knead the dough before rolling out, as this step makes the katli dough smooth and pliable.
▸Knead the dough whilst it is still warm, you have to knead the dough whilst it is still warm, but at the same time be very careful and do not try to knead the kaju katli dough whilst it is HOT or straight out of the pan.
▸You will burn your fingers, you don't want to suffer from that pain, do you? 😢Make sure the dough is warm and touchable with bare hands, but same time don't let it cool completely else you won't be able to knead the dough.
▸If you use parchment paper to smooth out the dough or knead, make sure to apply little ghee to prevent sticking the dough to the paper.
▸Roll the dough straight away after kneading it. You can roll out on a smooth wooden chopping board, metal such as the backside of a baking sheet, or between two sheets of parchment or greaseproof paper.
▸If using a silver edible foil, varq apply whilst the dough is rolled and still warm.
▸It will be very difficult to roll once the dough is cooled down.
▸Use a sharp knife or a pizza cutter to cut the kaju katli, for accurate shape and, measurement using a foot ruler is a good idea. Cut the katli immediately after you have rolled out the dough.
▸Do not roll out the katli dough extra thin. Make sure you keep appropriate thickness for Kaju katli, extra thin katlis will break when you lift them up.
▸Let the kaju katli cooled completely, before lifting them and storing them in the air-tight container. It can take between 50-60 minutes or more.
Get the exact measurements and complete ingredients list in metric and imperial from the recipe card below.
Let's gather all the kaju katli ingredients and I'll show you...
1. Grind cashews in a coffee grinder and then sieve to remove the larger pieces.
2. Mix water and sugar in a pan, bring to boil on medium heat.
3. Once it reaches 1 thread consistency add cashew powder, and turn the heat on low. To check one thread consistency, take a drop of the sugar syrup between your finger and thump (careful it will be hot!), wait for the drop to reach room temperature, and press your thumb and finger together. As you gently pull apart, a thread of syrup will appear when the sugar is at the correct consistency.
4. Add ghee, mix and cook until mixture thickens and leaves the sides of the pan.
5. Pour on a greased paper, and knead the dough.
6. Make a round ball, flatten it slightly, and put it on another paper.
7. Lay another paper on top, and gently roll out using a rolling pin. Using the extra paper prevents the dough from sticking to the rolling pin, making it easier to roll out.
8. Apply silver foil if using, then cut into a diamond shape and leave it for 30 minutes.
IF YOU LIKE THIS RECIPE
...you might also like our other Diwali Mithai/Sweets recipes:
1. Mohanthal Gujarati Kandoi Style
2. Besan Ladoo Halwai style
4. Kala Jamun
6. Habshi Halwa - Dodha Barfi
7. Badam Halwa
8. Kesar Elychi Balushahi/Badusha
10. Suwari/Suvari
12. For more delicious sweet and savory Diwali snacks recipes check out our Diwali Sweet and Savoury Recipes post now
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote - This Kaju Katli post has been updated from the recipe archives with new images and content, first published on 5th June 2012.
This is a creamy Cauliflower Korma made dairy-free with coconut milk and cashews. I’ve included both stovetop and Instant Pot methods, but the goal is the same either way: tender cauliflower that still holds its shape in a rich, coconut-cashew sauce.
Here is a simple cauliflower korma made with everyday Indian spices, tomatoes, coconut milk and cashews. You can make it on the stovetop or in the Instant Pot, depending on what is easiest that day.
The only thing I really care about is keeping the cauliflower tender, but not mushy.
This version is vegan, so instead of cream or yogurt, I use coconut milk and blended cashews. The sauce is rich and smooth, but the cauliflower keeps the curry from feeling too heavy.
It is gentle, creamy and comforting. For a rich, dinner party worthy korma, check out my navratan korma.
Both methods work.
The stovetop method gives you more control, especially if you want to watch the cauliflower and stop it before it becomes too soft.
The Instant Pot method is useful when you want a quicker, hands-off version, but cauliflower cooks very fast, so timing matters. After making several vegetable curries in the instant pot - Instant Pot dry aloo gobi and Instant Pot palak paneer - I've found that minimal pressure cook times give the best results.
Find the full recipe with exact measurements in the recipe card below
Cauliflower - I try to select cauliflower which is fresh, white, firm, and has minimal blemishes.
Cauliflower is available all year round in the UK but peak season is autumn and winter which is when I like to make this dish.
If cooking in the Instant Pot, I recommend cutting the florets large so they don't mush.
Tomatoes - they add just the right amount of acidity, sweetness and colour. Use fresh or canned. We use pureed canned tomatoes.
Spices - I've used basic Indian spices for this korma and also a little homemade mild curry masala powder to give extra body.
Coconut milk - I use full-fat canned coconut milk.
Raw cashews - are rich and creamy and add body to make the sauce thicker. I soak them in warm water for about 10-15 minutes first so they blend smoothly.
This creamy curry goes best with piping hot fluffy basmati rice.
If you prefer bread, then either round and soft Gujarati rotlis or restaurant-style garlic and coriander naans are the way to go.
My family love it with multigrain flour rotis/chapattis.
An Indian side salad such as kachumber is a must with any curry!
Serve this the British Curry House way with some poppadoms and poppadom dips.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeIf you want a stress-free then this Sugar-Free Badam Katli made in the Instant Pot is for you. Using almond flour, this easy Badam Katli can be ready within minutes because you do not need to spend ages making a sugar syrup.
Paneer Tikka Masala is an incredible Indian restaurant style curry that looks fancy but is easy enough to make! Soft pieces of tandoori paneer, crunchy peppers and onions are cooked on a tawa first, then folded into a smooth, rich onion and tomato gravy with cream, kasuri methi and warming spices.
Have I got you hooked yet?
SUMMARIZE & SAVE THIS CONTENT ON
This recipe has changed a lot from my old microwave version! The microwave method was useful, but honestly, it took a similar amount of time overall. Now I much prefer making it properly on the stove.
Another change that I have made is that I cook the paneer tikka first which makes such a big difference.
The paneer gets colour, the marinade tastes cooked, and the finished curry actually tastes like tandoori paneer tikka in masala, not just plain paneer sitting in sauce.
Cooking the paneer first gives the marinade time to toast, the edges take on colour, and the paneer tastes like tikka before it ever touches the sauce.
I prefer doing this on a tawa. I find baking or air frying paneer can make it chewy, especially if it cooks for too long. A hot tawa gives colour quickly while keeping the paneer soft inside.
Paneer
I like using firm paneer that holds its shape when cooked - my go-to is shop-bought paneer from Indian brands. (Find them in Indian grocery stores or some larger British supermarkets).
I find that homemade paneer remains quite soft and doesn't have the right texture.
Paneer tikka marinade
I use my tandoori marinade as the base for this recipe.
The paneer is coated in yogurt, spices, ginger, garlic and besan, then left to marinate while I make the gravy.
Besan
Besan gives a better tandoori-style flavour and helps the marinade cling to the paneer.
Some recipes will tell you to roast the besan - I find that this step is unnecessary as the besan will be cooked when the paneer tikka is cooked on the tawa.
If you skip cooking the tandoori paneer tikka first, then you should roast your besan.
Onion
Finely chopped onion works well as long as it is cooked down properly. I really take my time with this step until the onions have gradually browned.
You do not want large pieces of onion in the finished gravy as this won't lead to a well-rounded sauce.
Cream or khoya
I've tried this recipe with both and I can confirm that either work beautifully.
Cream gives a smooth restaurant-style finish.
Khoya gives a richer, slightly more luxurious Indian-style creaminess. When I use it, I stick to my homemade instant mawa from ricotta cheese.
Use whichever you prefer or already have.
Kasuri methi
Kasuri methi is important for that restaurant-style North Indian flavour.
Crush it between your fingers before adding it near the end.
I love serving Paneer Tikka Masala with soft garlic and coriander naan but it's equally delicious with flaky whole wheat paratha or whole wheat roti.
For a restaurant-style meal at home, serve it with jeera rice, creamy dal makhani and authentic saag aloo.
For drinks, I usually go with mango lassi made with mango pulp or indulgent rose pistachio falooda.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeAir-Fryer Pasta Chips are the latest TikTok trend that we can't get enough of! Pasta is first cooked and then air-fried with flavouring to create the most delicious crunchy and flavourful snack - minimal ingredients required.
This Moong/Masoor dal with Carrot Greens is packed with garlicky flavours and is easy to prepare.
One mouthful of these Air Fryer Mexican Masala Roasted Peanuts is like having a party in your mouth! You can have Mexican flavoured peanuts ready in minutes when using the air fryer. We love this delicious combination of paprika, oregano, and lemon juice. I suggest making a few batches as they will finish fast!
Mango Cheesecake Lassi is our new favourite summer drink. Like the name suggests, this lassi incorporates delicious cheesecake flavours and is adaptable to suit your taste. It can also be ready in under 10 minutes, so perfect for last-minute get-togethers!
Go to any Indian restaurant, pretty much anywhere in the world and mango lassi will be on the menu! Traditionally, mango lassi would not be served in India - only the plain sweet lassi version, but now due to modernization, it can be found there too.
I love lassi because it is such a satisfying and cooling drink and substitutes the need for any desserts! The sweetness curbs cravings and the yogurt base is the perfect accompaniment to spicy or savoury meals.
Some lassis recipes that we go back to time and time again are our Caramel Lassi and Rose Lassi. When we crave a decadent treat, we love our Piyush Lassi which has wonderful Indian flavours.
My brother loves his lassi to be made with kefir rather than yogurt, so he often makes Kefir Mango Lassi.
Leftover strawberries go into our Strawberry Lassi
This lassi has a delicious combination of cooling yogurt and thick soft cheese. Mango puree or pulp provides the quintessential flavour.
I love cheesecakes! I have to admit, my favourite part is probably the crumbly biscuit base so I thought of topping the lassi with crushed biscuits. Why not try our Eggless Mango and Coconut Cheesecake which can be made in the Instant Pot or electric pressure cooker.
☆ Yogurt - we have used ready-made dairy Mango Yogurt but you can use natural yogurt too, store bought or homemade. For this recipe, you may use full or low-fat protein-packed Greek yogurt or any plant-based yogurt too.
Sometimes we love to use Kefir for an extra boost of probiotics.
☆ Mango Pulp - You can use fresh, frozen, or canned pulp in this recipe. If using fresh mangoes to make pulp make sure to choose sweet ripe variety.
☆ Soft Cheese - soft cream cheese is the highlight of this recipe and lends a flavour of cheesecake and gives lassi a thickness and volume, so do not skip it. We have used full fat but you may use light or low fat.
☆ Digestive biscuits or Graham crackers - you can not imagine a perfect cheesecake without biscuit crust. It gives a lovely taste and texture to the recipe.
☆ Fresh mango - to garnish we have used fresh mango pieces. Choose mangoes that are less fibery. See below how to cut perfect mango cubes.
☆ Ice - Lassi has to be served chilled. If the ingredients are not cold or if it's a super hot day, you will need some ice for this recipe. If no ice on hand just chill the lassi in the refrigerator for 10-15 minutes before adding the biscuit.
☆Sweetener if using natural yogurt - If using natural yogurt and fresh mango pulp that is not sweet enough you may use honey, sugar, agave, maple, or stevia.
As mangoes are very juicy, it can be a messy job cutting them so keep a plate nearby!
The first thing to remember that if you want to cut a mango is use ripe but firm mango. If it's too ripe you won't be able to cut, it will just create a mess and you won't get perfect cubes. It is better to turn these mangoes into pulp.
Make sure you wash the mango properly before cutting it as the skin can be sticky and may have some dirt that will transfer onto the flesh.
Note - mangoes have a large stone in the centre, so instead of cutting directly down the centre, cut down the side of the stone.
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeRose and Pistachio Puff Pastry Cream Cones are a showstopper dessert that is bound to impress your guests. Air fryer puff pastry horns are filled with delicate rose flavoured shrikhand and topped with pistachio dust. This eggless recipe is a wonderful fusion of Indian and European cuisine.
This Eggless Cake is inspired by the divine Indian sweet Gulab Jamun. We have made an eggless sponge cake that is united with delicate rose and saffron flavours. Read on if you want to know how to make a spongy yet moist cake from Gulab Jamun Mix.
Tandoori Paneer Tarte au Soleil is a fun vegetarian French-Indian fusion appetizer made with store-bought puff pastry and a generous filling of grated paneer and vegetables in a finger-licking Tandoori marinade. It is then cooked in the air fryer for the perfect flaky texture all over.
Air Fryer Punjabi style Samosa Puffs are the ultimate vegetarian or vegan snack! The famous potato and pea samosas are made easy using ready-made puff pastry and quickly prepared in the air-fryer for a no-guilt appetizer.
Serve with this delicious Indian Tamarind Sauce!
