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TOFU ROAST

 

Hello!!!!!!!

I have been a little irregular in blogging lately due to hectic work schedules.I am trying to share atleast one recipe for my readers.Looking forward to bounce back as soon as possible.Today I am sharing a simple recipe that can be whipped in 20 mins.Tofu also known as bean curd is a life saver for me when i am late from office.My boys love to have Tofu roast with curd rice or Phulkas. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.I have used firm organic Tofu here .

This week’s theme is challenging and interesting too.My Contribution for 112nd #Foodiemonday #Bloghop Theme #1TspOil is this yummy Tofu roast that is so easy and quick to make.

Recipe for Tofu Roast:

Ingredients:

250 Gms firm Tofu (cubed)

1Tsp  Oil

1Tsp Rasam Powder

1Tsp Sabji Masala

1/4 Tsp Coarse pepper powder

2 Tbsp thick Curd

Salt to taste

1 Tsp Jeera /Cumin seeds

Curry Leaves or finely chopped Coriander for Garnish(as per your choice)

Method:

Take a wide bottom pan. Add tofu cubes, salt,rasam powder, sabji masala,coarse pepper powder and curd. Mix well and leave it for 10 mins.Heat a heavy bottom pan. Add oil. Once the oil is hot add jeera.Once it splutters add the marinated tofu cubes and roast it for 10 mins on medium flame.Once the masala is well coated switch off the flame. Garnish with curry leaves or chopped coriander and serve with curd rice or phulkas.

I just loved to pop them as a snack.

Enjoy!!!!!!!!!!!

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NIRAMISH ALOOR DUM (NO ONION NO GARLIC RECIPE)

 

Durga Puja, also called Durgotsava and Navaratri, is an annual Hindu festival celebrated in many parts of India.It is a ten day festival . The festival begins with Mahalaya, a day where Shakta Hindus remember the loved ones who have died, as well the advent of Durga.The next most significant day of Durga Puja celebrations is the sixth day, called Shashti where the local community welcome the goddess and festive celebrations are inaugurated. On the seventh day (Saptami), eighth (Ashtami) and ninth (Navami), the goddess along with Lakshmi, Saraswati, Ganesha and Kartikeya are revered and these days mark the main Puja (worship) with recitation of the scriptures.Every day one form of Devi Durga is worshipped. The tenth and last day, marked by a great procession where the clay statues are ceremoniously walked to a river or ocean coast for a solemn goodbye to Durga. Many mark their faces with vermilion (sindoor) or dress in something red. It is an emotional day for some devotees, and the congregation sings emotional goodbye songs.There is enormous variation in worship practices and rituals associated with Durga Puja.Well decorated Pandals with huge statues of Devi Durga are put up.The Pandals are well decorated. I remember pandal hopping during my childhood and college days with friends and family enjoying variety of dishes.I miss pandal hopping now.

As a part of our 111th #Foodiemonday #Bloghop theme #DurgaPuja my contribution is this simple Niramish Aloor Dum (No Onion No Garlic Recipe) perfect for this Navratri too.

Recipe for  Niramish Aloor Dum (No Onion No Garlic Recipe):

Ingredients:

4 Medium Sized Potatoes peeled and cubed (Baby potatoes can be used too)

2 Tbsp Ghee

2.5 Tbsp Tomato Puree

6 Dry Red Chillies

1.5 Tbsp Jeera /Cumin

Salt to taste

1 Tsp Ginger paste

1/4 Tsp Turmeric / Haldi

1 Bay Leaf

1 Inch Cinnamon Stick

1/2 Tsp Sugar

Method:

Boil the cubed potatoes and keep it aside. Dry roast 1 Tbsp jeera and dry red chillies.Allow it to cool and then grind until it is smooth powder. Take a wide bottom bowl. Add boiled potatoes, haldi,tomato puree ,ginger paste,chilli and jeera powder mix and mix well. Let it marinate for 30 mins. Heat a thick bottom pan. Add ghee. Once the ghee is hot add bay leaf,cinnamon stick, and balance jeera. Now add the marinated potatoes and mix well. Add salt,sugar and 1 cup of water to get the desired consistancy. Let it simmer on low flame untill the ghee starts to leave the sides. Once done switch off the flame .

Serve with hot fluffy Luchhi, peas Kachori, parantas or rotis.

 

Enjoy!!!!!!!!

Wishing all my Readers a very Happy Navratri!!!!!!!!!

May Goddess Durga bless us all!!!!!!!!

 

 

 

 

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DAL TADKA / LENTIL STEW

 

Dal or Lentils are a powerhouse of Nutrition. Lentil is a dietary staple throughout regions of India, Sri Lanka, Pakistan, Bangladesh and Nepal.Lentil colors range from yellow to red-orange to green, brown and black.Lentils also vary in size, and are sold in many forms like with or without the skins, whole or split. Lentils are also widely used in many parts of the world.You can make a number of dishes using a wide variety of lentils.They can be sprouted too and used in salads and soups.

As a part of our 110th #Foodiemonday #Bloghop theme #Lentils I would like to share a very simple and healthy recipe Dal Tadka.My boys like to have dal with Steaming hot rice and potato fry .

Recipe for Dal Tadka:

Ingredients:

1 Cup Toor dal /Split Pigeon peas

1/2 Cup Urad Dal Split / Split Black gram

1/2 Cup Moong dal split / Split Mung Beans

3 Green Chillies slit

1 Tsp Kasuri Methi (dried Fenugreek)

1.5 Tsp Jeera / Cumin seeds

1/4 Tsp Haldi /Turmeric

A generous pinch of hing /Asafoetida

1/2 Tsp Mustard

1/2 Tsp Ginger finely chopped

5 Garlic Pods thinly Slit lengthwise

Salt to Taste

1/2 Tsp Red chilli Powder

4 Dry red Chiilies (Whole)

2 Tsp Ghee

1/2 Tsp Oil

Juice of 1 Lemon

Water to boil dal

Method:

Clean and wash all the three dals. Pressure cook the dals with haldi, green chilles and water upto 2 whistle or till it is cooked.Add water to get the right consistency if the dal is too thick.

Roast chopped garlic in 1/2 tsp oil until they turn nice golden brown in colour.

Heat a heavy bottom pan. Add ghee.Now add the Cumin and mustard seeds.Once they crackle add hing and ginger and saute for a few seconds.Add the dry red chilli and saute.Now add kasuri methi  and switch off the stove.Lastly add chilli powder and mix well and add this tadka to the boiled dal. Let the dal simmer for about 3-4 mins on low flame. Lastly Garnish with chopped coriander and roasted garlic .

Serve hot with Rice ,Phulkas or Roti.

 

Enjoy!!!!!!!!!!

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SAMVAT KE CHAWAL KA DHOKLA /BARNYARD MILLET STEAMED CAKES

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Hello !!!!!!!!!

Today’s Post is all about Millets. Millets are mostly cultivated in Asia and Africa. They have gained a lot of popularity these days. There are different types of Millets. Millets are gluten free and an exceptional source of Nutrients to gluten intolerant people. There are many types of Millets. Today I am sharing a recipe using Barnyard Millet.

Barnyard Millets are Low in Calories , Rich in Fiber, Low in Glycemic Index , Gluten free and also rich source of Iron. I am sharing a simple Dhokla recipe that is made using Barnyard Millet. This is my contribution for 108th #Foodiemonday #Bloghop theme #Millets.

Recipe for SAMVAT KE CHAWAL KA DHOKLA /BARNYARD MILLET STEAMED CAKES:

Ingredients for Dhokla Batter:

1 Cup Barnyard Millets (Soaked for 5 hrs)

1/3 Cup Rava(soaked for 5 hrs)

1 Tsp Cumin / Jeera Roasted and crushed

Salt to Taste

1/4 Tsp Haldi / Turmeric

3 Tbsp Buttermilk

4-5 Tbsp Water

1 Tbsp Lemon Juice

1.5 Tsp Baking Powder

1 Tsp Sugar

1 Tsp Oil for greasing

For Tempering:

4 Green chillies chopped

15 Curry leaves roughly torn

1 Tsp Mustard seeds

2 Tsp Oil

Apinch of Hing / Asafoetida

Method:

Soak barnyard millet and rava for 5 hours. Drain the water and grind the millet and rava to get a fine paste.Ensure there are no grains. To this mixture add buttermilk, lemon juice,roasted and crushed Cumin,salt, haldi,sugar and baking soda. Mix all the ingredients and then add water as needed to get a nice lump free mixture. Blend it with  hand mixture to incorporate more air in the mixture.This will make the dhoklas light and fluffy. Transfer this mixture to a greased plate and steam it for 15 to 20 mins. You can insert a toothpick to check it is perfectly steamed.

Remove from the steamer and allow it to cool. In a wok add oil. Once the oil is hot add mustard seeds, curry leaves and chopped chillies and hing. Pour the tempering on the steamed cake /dhokla ,cut into desired shape and serve it with green chutney.

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Enjoy!!!!!!!!!!!!!!

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GRILLED RAW BANANA TIKKIS (SERVED IN 2 DIFFERENT WAYS)

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Each one of us is so busy with our daily routines juggling home and office. I love to host my friends at my place during weekends. Friends are an important part of our lives when we staying out of our country. They become an important part of our extended family here.

Are you looking for some innovative recipes to impress your friends and family when you host a party? Today i am sharing a recipe that can be served as starters or as a side dish. Choice is yours.

Our 107th #Foodiemonday #Bloghop theme is #Partydish and my contribution is Grilled Raw Banana Tikkis that can be served as a starter or dunked in rich gravy as a side dish.

Recipe for Grilled Raw Banana Tikkis (Served in 2 different ways):

Ingredients for Tikki:

4 Raw bananas

2 Potatoes

1 Green Chilli

1/2 Cup Finely Chopped Coriander /Cilantro

Salt to taste

1/2 Tsp Red Chilli Powder

2 Tbsp Rava

2.5 Tsp Kebab Masala

2 Onions finely chopped

Method:

Wash and peel the raw bananas and potatoes. Pressure cook with 250 ml water upto 2 whistles . Allow it to cool .Once cooled remove from pressure cooker. Drain all the water. Take a wide bottom bowl.In the bowl now mash banana and potatoes until lump free. Add all the other ingredients and mix well. Shape the mixture  as desired and refrigerate it for 30 mins. After 30 mins remove from the refrigerator . Heat a grill pan and place the tikkis on the hot grill pan and cook until all the sides are well cooked. Repeat the process for the balance tikkis.

Serve hot tikkis as starters  with any sauce or  green chutney of your Choice.

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Ingredients for Gravy:

4 Red Tomatoes roughly chopped

3 Onions roughly chopped

1 Green Bell Pepper roughly chopped

2 Tsp Jeera

Salt to taste

1/2 Cup Finely chopped Coriander /Cilantro

1/2 Tsp Garam Masala

3 Garlic Cloves

1 Inch Ginger roughly chopped

1/4 Tsp Black Pepper

1/4 Tsp Turmeric /Haldi

2 Tsp Oil

1 Tsp Kasuri Methi

Method:

Heat a tsp oil in a wide bottom pan. Add 1 Tsp Jeera ,black pepper and haldi.Saute for 2 seconds and then add ginger ,garlic and chopped onions until they turn slightly golden brown. Now add the chopped bell pepper , tomatoes and chopped coriander.Allow this mixture to cool. Once it is cooled blend the mixture to a fine paste.

Now heat the balance oil in the wok. Add balance jeera and saute. Now add the ground mixture. Add garam masala and salt and let it simmer on low flame for 6-8 minutes. Lastly add Kasuri Methi and switch off the flame. The gravy is now ready. Just before serving dunk the grilled tikkis and serve this lip smacking side dish.

Enjoy with Naan or Rotis!!!!!!!

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KONDAKADALAI SUNDAL / CHICKPEAS SUNDAL (GANESH CHATURTHI SPECIAL)

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वक्रतुण्ड महाकाय सूर्यकोटि समप्रभ ।
निर्विघ्नं कुरु मे देव सर्वकार्येषु सर्वदा ॥
Vakra-Tunndda Maha-Kaaya Suurya-Kotti Samaprabha |
Nirvighnam Kuru Me Deva Sarva-Kaaryessu Sarvadaa ||

Ganesh Chaturthi will be  celebrated  this year on 25Aug ,with great devotion all over India. People bring home murtis (Idols) of Lord Ganesha and celebrate the festival by worshiping the Lord in a special way for a day and a half, 3 days, 5 days, 7 days or 11 days depending on the family tradition and commitment of each individual.
On the last day of worship the idol is taken out in a colourful and musical procession to be immersed traditionally in water. Ganpati is one of the most popular God. His blessings are invoked at most religious ceremonies as He is the one who can remove all obstacles to success. He is the giver of fortune and can help to avoid natural calamities.

All rituals start with Ganapati Pooja so that all obstacles will be removed.

My Contribution for 106th #Foodiemonday # Bloghop theme #GaneshChaturthiSpecial is a simple Chickpea Sundal that is always prepeared at my place as an offering to Lord Ganesha.

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Recipe for Kondakadalai Sundal:

Ingredients:

1Cup =250 ML

1 Cup Boiled Chickpeas /Kondakadali

1.5 Tsp Split Black gram

1/2 Cup Freshly grated Coconut

1 Tsp Mustard

A Pinch of Asafoetida

4 Dry red chillies (roughly torn)

Salt to taste

2 Tsp Oil

Method:

Soak Chickpeas overnight. Drain the water and then pressure cook the chickpeas with some water and salt untill they are nicely cooked and soft. Drain the water and it can be used for soups,rasam or sambhar.

Heat the oil in a wok. Add split black gram, asafoetida and mustard. Once the mustard splutters add the red chillies. Saute for a few seconds .Now add the boiled chickpeas and mix well .After 3-5 mins add freshly grated coconut. Mix well and switch off the flame.

Tranfer it to a cup and offer it to Lord Ganesha along with Modak as an offering. After the prayers distribute to everyone.

May Lord Ganesha shower his choicest blessings on everyone !!!!!!!

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SAVOURY EGG MUFFINS

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Hello !!!!

I am back in action after 2 weeks of travelling. It was a memorable trip as i met one of my best friend and guide Alka Jena. She is a gem of a person. We never felt we were meeting for the first time. Memories to be cherished for ever.

Well i am back to my routine after a good break. Are you looking for breakfast ideas that is healthy and can be made in no time? Here is an idea. Today i am sharing a simple savoury egg muffins loaded with veggies and flavourful coriander chutney. A perfect breakfast for kids and adults too.

My contribution for 105th #Foodiemonday #Bloghop theme #Savourybakeddish is this healthy and yummy savoury egg muffins.

Recipe for Savoury Egg Muffins:

Ingredients:

3 Eggs

1 Onion finely chopped

1/2 Tomato finely chopped

2 Tsp Coriander chutney (coriander ,tamrind,ginger and salt ground together)

1/4 Bell Pepper finely chopped

1/4 Tsp Pepper powder

Salt to taste

Method:

Beat the eggs lightly in a white bowl.Add all the other ingredients and mix well.

Preheat the oven at 190C for about 10 mins. Pour the egg mixture into greased mini bunt pans and place these pans in the preheated oven. Bake them for about 20 mins.

Remove them from the Oven . Place it upside down on a plate  and the muffins slide easily .

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Serve it hot and enjoy this scrumptious breakfast!!!!!!!!!!!!!!!!

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STRAWBERRY SOFT SERVE (NO COOK RECIPE)

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Hello!!!!!!!!

I just love Ice cream in any season. I like to whip up soft serve with frozen fruits when you have a sudden craving for desserts or sudden guests at home. Absolutely no cooking involved. Just a few ingredients and a yummy dessert is ready.

Soft serve is a type of ice cream that is softer than regular ice creams as a result of air being introduced during freezing.These days it is commercially sold in many flavours.

This week’s theme for 102 #Foodiemonday #Bloghop is #FirelessCooking and my contribution for this theme is Strawberry Soft Serve. This theme will be very useful for many parents who participate in cooking competitions in their Kid’s school or elsewhere.Do check out all the recipes from my fellow bloggers too for all the amazing ideas.

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Recipe for Strawberry Soft Serve:

Ingredients:

10  big Strawberries fresh or frozen

3/4 Tin Condensed Milk

2 Tins Nestle  Cream

1/2 Tsp Vanilla Extract

Method:

Freeze fresh strawberries one day before you plan you make the soft serve. You can use store bought frozen strawberries if you plan to make it on the same day.

Puree the frozen strawberries in a blender until they are no lumps. Then add the condensed milk, cream and vanilla essence and pulse it until all the ingredients blend well. Pour this mixture in a metal baking pan. Cover it with a cling wrap and freeze it until firm.

Remove from the freezer 5 minutes before serving . Scoop it and serve it in wafer cones garnished with fresh strawberries.

Enjoy!!!!!!!!!!!

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JEERA ALOO (VRAT RECIPE)

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Hello from my part of the world!!!!!!!!!

Hope you are all having a great time !!!!!!!!!!!!!Today i will be sharing a recipe that is perfect for Shravan Somvar . The month of Shravan is also known as Sawan month in North Indian states and is dedicated to Lord Shiva. All Mondays or Somwar(s) which fall during Shravan month are considered highly auspicious for fasting and known as Shravan Somwar or Sawan Somwar Vrats. Many devotees observe sixteen Mondays or Solah Somwar fasting from first Somwar of Sawan month. People fast according to their belief and  traditions in the family.

We don’t follow this tradition in my family .I have got to learn a lot of different traditions that is followed in many parts of India.

Sharing a very Simple Jeera Aloo recipe that is perfect to make on fasting days for 101st #Foodiemonday #Bloghop theme  #ShravanVratSpecial.

Recipe for Jeera Aloo.

Ingredients:

3 Medium size Potatoes (boiled and peeled)

1.5 Tsp Jeera or Cumin seeds

Rock Salt as per taste

4 Tsp freshly grated Coconut

1 Green Chilli finely chopped

2 Tsp Jeera powder or Cumin powder

2 Tsp Ghee

Method:

Boil and peel the potatoes and cut them into cubes. Heat ghee in a wide bottom pan. Add 1 tsp of jeera and chopped green chilli. Once done add the cubed potatoes and roast them untill they turn golden  brown.Now add jeera powder and salt. Keep it on medium flame for about 8 mins. Lastly add grated coconut and mix well.

Switch off the flame. Garnish with roasted jeera and green chilli and serve hot!!!!!!!!!!

Roasted Jeera adds a nice aroma and taste to this Jeera aloo.

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Enjoy!!!!!!!!!!!

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MY BEST RECIPES ON FOODIEMONDAY BLOGHOP

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Hello !!

We are celebrating our 100th Post of our Foodiemonday Bloghop. Hence we decided to share our best recipes with our readers in order to celebrate this milestone. I was introduces to this group by Krithika in Aug 2015. I started contributing from the 3rd Bloghop and today we have reached 100.I try not to miss any bloghop unless inevitable.The themes make me think out of the box.A huge round of applause to all the members of this group Waagmi , Alka ,Pushpita, Sujata Roy, Mayuri ,Saswati ,Kriti for achieving this milestone. I am glad to be a part of this wonderful bloghop where I am  constantly learning to enhance my skills.

On this occasion I would also like to welcome our new members who will surely add more value to the bloghop with their expertise and knowledge.A warm welcome to Aruna ,Amrita Iyer ,Priya Iyer , Veena , Mallika,Poonam . Looking forward to all your wonderful recipes.

Let us take his bloghop to greater heights and promote healthy and clean eating.

Here is a compilation of some of my favorite recipes from Foodie Monday Bloghop. Many pictures could not be a part of the collage, but i am sharing all the links below for your easy reference.

Keep sharing and showering your love for my recipes and blog. It keeps me motivated.

Here you go :

 Street Food  /Snacks / Chaats:

https://preethicuisine.com/2015/08/31/stuffed-multigrain-guntur-bombs-multigrain-stuffed-chilli-fritters/

https://preethicuisine.com/2016/07/04/goli-baje-mangalore-bajji/

https://preethicuisine.com/2015/09/07/stuffed-bread-cups/

https://preethicuisine.com/2016/10/03/momo-chaat/

https://preethicuisine.com/2015/11/02/multigrain-potato-murukku/

https://preethicuisine.com/2016/02/22/pyaaz-ki-kachori/

https://preethicuisine.com/2016/09/19/paneer-and-broccoli-burjee-mini-tarts-mini-savoury-tartsno-onion-no-garlic-recipe/

https://preethicuisine.com/2016/10/17/avarekai-kodubale-hyacinth-bean-spicy-rings/

https://preethicuisine.com/2017/01/16/onion-and-tomato-tartlets/

https://preethicuisine.com/2017/03/13/dhuska-aloo-chana-chaat-holi-special/

https://preethicuisine.com/2017/07/02/multigrain-banana-blossom-fritters-multigrain-balehoovina-ambode/

https://preethicuisine.com/2017/05/29/pisang-goreng-fried-banana/

Dips / Dressing:

https://preethicuisine.com/2017/05/22/mango-and-cilantro-dressing/

Breakfast:

https://preethicuisine.com/2015/10/19/thinnai-pongal-foxtail-millet-pongal/

https://preethicuisine.com/2016/01/04/nuchinunde-steamed-lentil-dumplings/

https://preethicuisine.com/2016/04/11/arbi-aur-sabudana-thalipeeth-colocasia-tapioca-pearl-flat-bread/

https://preethicuisine.com/2016/05/30/mixed-vegetable-and-cheese-pancakes/

https://preethicuisine.com/2016/12/26/no-bake-dry-fruits-energy-bar/

https://preethicuisine.com/2016/12/19/avarekalu-akki-puri-hyacinth-bean-puri/

https://preethicuisine.com/2016/12/05/sago-uttappam-with-spicy-onion-chutney/

https://preethicuisine.com/2017/03/27/spiced-poori-studded-with-nigella-seeds-kalonji-ki-masala-poori/

Soups:

https://preethicuisine.com/2016/11/07/spinach-and-macaroni-soupdairy-free/

https://preethicuisine.com/2016/10/31/mix-veggie-soup/

https://preethicuisine.com/2017/05/08/thai-red-curry-bee-hoon-soup/

Salad:

https://preethicuisine.com/2016/08/29/3c-kosambari-3c-salad-no-onion-and-no-garlic/

https://preethicuisine.com/2017/01/09/pachai-pattani-sundal-green-peas-sundal-no-onion-no-garlic-recipe/

 Main Course:

https://preethicuisine.com/2015/10/26/paneer-aachari-makhmali/

https://preethicuisine.com/2015/12/07/quinoa-fresh-pigeon-peas-bisi-bele-bath/

https://preethicuisine.com/2016/05/02/sukhi-pudine-ki-dal-dry-mint-and-lentil-stew/

https://preethicuisine.com/2016/04/25/chilli-paneer-semi-dry/

https://preethicuisine.com/2016/08/01/beetroot-cabbage-kofta-curry/

https://preethicuisine.com/2016/11/21/mughlai-egg-curry/

https://preethicuisine.com/2017/01/23/mushroom-vindaloo/

https://preethicuisine.com/2017/02/06/batate-kajepu-curried-potatoes/

https://preethicuisine.com/2017/03/06/cauliflower-kofta-curry/

https://preethicuisine.com/2017/02/20/paneer-korma/

https://preethicuisine.com/2017/04/03/mushroom-and-chickpeas-curryno-onion-no-garlic-recipe/

https://preethicuisine.com/2017/04/24/kachhe-kele-ka-rogan-josh-raw-banana-rogan-josh/

https://preethicuisine.com/2017/06/19/mock-meat-rendang-vegetarian/

https://preethicuisine.com/2017/06/05/broccoli-and-coconut-riceno-onion-no-garlic-recipe/

Baked / Steamed :

https://preethicuisine.com/2016/02/08/stuffed-masala-mini-buns/

https://preethicuisine.com/2016/03/14/thandai-nectarine-mini-galetteeggless-and-baked/

https://preethicuisine.com/2016/03/07/vegetable-idli-savoury-vegetable-muffins/

https://preethicuisine.com/2016/03/21/whole-grain-veggie-pizza-yeast-free/

https://preethicuisine.com/2016/07/18/choco-chip-cookies/

https://preethicuisine.com/2016/11/14/black-bean-enchiladas/

https://preethicuisine.com/2016/12/12/choco-chip-butter-cookies/

https://preethicuisine.com/2017/06/11/braided-mango-dip-mini-breadeggless/

Noodles:

https://preethicuisine.com/2016/04/18/quinoa-ramen-with-silken-tofu-stir-fryvegetarian/

https://preethicuisine.com/2017/01/02/thai-green-curry-bee-hoon/

Drinks :

https://preethicuisine.com/2016/05/16/jal-jeera-chaas-spiced-buttermilk/

Vrat / Fasting reipes:

https://preethicuisine.com/2016/10/10/aloo-aur-mungfalli-ki-vrat-wali-kadhi-potatoes-and-peanuts-in-yogurt-sauce/

Dessert:

https://preethicuisine.com/2015/11/30/eggless-chocolate-moussewithout-gelatin-or-agar-agar/

https://preethicuisine.com/2016/06/27/dry-fruits-stuffed-apricots-sweet/

https://preethicuisine.com/2016/07/25/belagavi-kunda-belgaum-kunda-traditional-sweet/

https://preethicuisine.com/2017/04/10/nutella-banana-chocochip-icecream/

 

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Enjoy!!!!!!!!!!!!