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.
Nothing 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 sugar free and healthy by using 100% natural sweetener, stevia.
Learn how to make this healthier and sugar-free boondi with our step by step video tutorial.
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 traditional Indian milk dessert or sweet that is perfect after a spicy Indian meal. This Indian sweet is creamy, rich, and prepared with only the main 3 ingredients. It is prepared without condensed milk and is the ultimate end to a meal.
Soft 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.
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.
The most comforting Vegan Cauliflower and Coconut Korma can be made in the Instant Pot in minutes. The recipe is easy to follow and quick to make using easy-to-find ingredients is healthy and gluten-free. Instant Pot Cauliflower or Gobi Korma comprises of large cauliflower chunks braised in a finger-licking cashew and coconut sauce.
If you want a stress-free and guilt-free mithai, 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. This low-carb Indian sweet has no added sugar, no honey, agave or jaggery.
Microwave Paneer Tikka Masala is a delicious microwave curry recipe. Creamy paneer chunks are marinated in a tikka tandoori masala before being added to a rich gravy to create a wonderful North Indian Microwave Paneer.
Air-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!
Rose 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!
Fresas Con Crema is a traditional Mexican dessert made with fresh strawberries and a sweet cream sauce. This easy dessert can be ready in under 10 minutes and with only 4 simple ingredients.
Punjabi Style Matar Paneer is a popular paneer recipe that is much loved around the world. Paneer and peas are cooked in a delicious tomato and onion masala to give an authentic Dhaba style flavour.
Mango Kheer or Mango Rice Kheer is an exotic take on the authentic kheer recipe (Indian style rice pudding). Silky Indian mango pulp or keri no ras is added to kheer to create a vibrant yet creamy Indian sweet that is perfect for summer.
Shahi Tudka is an exquisite mithai that is rich and satisfying. It is a royal Mughlai dessert that can be served during special occasions and festivities. Soft bread is deep-fried in ghee and rabri is generously poured on top. Despite it's royal name, Shahi Tukda is easy to prepare.
This vegan Instant Pot Tomato Pasta Sauce should be a staple in your kitchen. So much better than bottled, this homemade sauce can be made in large batches ready for when pasta craving hits! Delicious and robust pasta sauce is packed with sundried tomatoes and kalamata olives which provide the most delicious sunshine-packed taste and nutrition.
