These simple vegan avocado parathas are made with wholemeal wheat flour, a little chickpea flour and a few everyday spices from my spice box. Read More ...
The post Vegan Avocado Parathas – Soft Indian Flatbreads first appeared on Give Me Some Spice!.
Luscious saffron, cardamom & pistachio cream layered over an almond crust! These gluten-free Kesar Pista bars secretly pack 7g protein. Perfect for Diwali or any other holiday meal! (soy-free, dairy-free, vegan)
Kesar means saffron, and pista means pistachio. These saffron pistachio bars are just so delicious. I just wasn’t ready for how decadent and luxurious they were going to turn out! They’re kind of like creamy lemon bars, but with nutty pistachio and floral saffron flavors in them.
The saffron-pistachio combination is very popular in Indian desserts and also desserts from many other cuisines. These two flavors just work so amazingly well together, especially raw, fresh pistachios and floral saffron.
I’m using that today to make a fusion Indian dessert based on kesar burfi, kesar pista ladoo, or pedas, but I made them into these bars. We make this almond flour crust with some cardamom and then make the cream topping with cashews, coconut milk, saffron, and a little pistachio, and then top it with generous amounts of chopped pistachio. It all sets up and it becomes just amazing!
If you don’t have saffron, you can skip that flavor, and add extra cardamom, add a pinch of turmeric for color, and an extra splash of vanilla. That flavor profile pairs really well with the pistachios, as well.
Continue reading: Kesar Pista Bars (Saffron Pistachio Cream Bars)
The post Kesar Pista Bars (Saffron Pistachio Cream Bars) appeared first on Vegan Richa.
Kaju apple also known as kaju katli apple is a cute little dessert which is a twist to the traditional kaju katli. This sweet is made with cashews and sugar, then shaped into little apples to make them look pretty. These kaju apples are easy to make at home with just a few ingredients, specially...
The post Kaju Katli Apple Recipe(Cashew Apple Sweet) appeared first on Yummy Tummy.
Soft, pillowy chenna discs soaked in fragrant saffron and cardamom milk, rasmalai is one of those desserts that feels like a celebration but comes together with just a handful of everyday ingredients. This authentic homemade recipe comes straight from my family's kitchen, the kind made from scratch in Indian homes for generations. After testing it […]
The post Authentic Rasmalai (Soft, Spongy and Melt-in-Your-Mouth) appeared first on Ministry of Curry.
These mini mushroom tarts need to be on your menu when you’re hosting a party and want something that looks fancy but won’t stress you out. This recipe uses readymade shells and a quick homemade creamy filling to have the dish ready in only 30 mins!
I recently made these mini mushroom tarts for a friend’s baby shower and they were such a hit that I am now going to make them for every party I host this festive season! 😛 The filling is creamy, garlicky, and cheesy, and it tastes so good with that crunchy tart shell. The contrast between the warm mushroom filling and the crispy shell is what makes every bite so good, and they look delectable on every table.
The filling takes about 20 minutes on the stove, and from there you just spoon it into the shells and serve. If you’ve been making our Dominos style garlic breadsticks or chilli cheese garlic bread for parties, these tarts will be the perfect add on to the spread. They’re great as a pass-around appetiser or set out on a platter for people to help themselves.
A mushroom tart is a savoury pastry shell filled with a cooked mushroom mixture. In this recipe, the filling is a creamy, cheesy blend of mushrooms, garlic, celery, cream cheese, and Italian seasoning, spooned into small readymade tart shells. They’re typically served as a starter or party snack.
A pastry is a broad term for any baked item made from dough, like croissants, puff pastry, or pie crust. A tart is a specific type of pastry with a firm, usually crumbly shell and an open top with no lid. Unlike a pie, which has deeper sides and often a top crust, a tart is shallow with straight edges and the filling is always visible.
Absolutely. If you have a favourite shortcrust pastry recipe, blind bake the shells first and then fill them with the mushroom mixture. Readymade shells are recommended purely for convenience, but homemade will taste even better.
You can cut puff pastry into small circles, bake them in a muffin tray until golden, press down the centres to create a well, and fill with the mushroom mixture. The texture will be flakier and lighter than a tart shell but equally delicious.
These mini creamy mushroom tarts work as a party starter or as part of a bigger spread:
With the festive season in full swing, you should have this mushroom tart recipe you in your back pocket. They’re quick, reliable, and always a hit. Share your tarts with me on Instagram @my_foodstory when you make them.
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Sesame chikki, also known as Ellu mittai or Til chikki, is a traditional Indian sweet made with sesame seeds and jaggery. It is a crunchy sweet to try during festivals like Diwali, Makar Sankranti and Lohri. Learn how to make this chikki at home with step-by-step pictures. Sesame Chikki Recipe I have been waiting to...
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This lachhedar rabdi is the kind you get at a good halwai shop in India: thick, creamy, and full of soft malai ribbons you can actually see. It needs only three ingredients: whole milk, sugar, and cardamom, plus a wide pan and a little patience. I made this batch with my mom during her visit, […]
The post Rabdi (Halwai-Style Lachhedar Rabri) appeared first on Ministry of Curry.
Cashew Murukku is a rich and tasty snack made by adding cashew paste into the normal murukku dough. It comes out crisp and crunchy with nutty flavour from cashews. The taste is little different from regular murukku because of the mild sweetness and special flavour that cashew gives.
This murukku is a good choice to make for festival times or even just for evening snack time. It does not take too much time and comes out tasty and flavourful. The cashew in the dough gives a richer taste and makes it stand out from other usual snacks we make at home.
[feast_advanced_jump_to]Cashew Murukku is a South Indian deep-fried snack with little twist from the normal version. 'Munthiri' in tamil means cashews so it is called munthiri murukku. Usually murukku is made with rice flour and simple spices, but here soaked cashews are grind to a paste and mixed with the flour.
It gives a nice buttery and nutty flavour which makes the murukku tastes rich. The cashew flavour always makes it feel rich and special. The cashew paste blends with rice flour very well and adds a natural sweetness. This makes it suitable for kids also as it is not very spicy.
You can try small variations like adding cumin seeds or even a pinch of chilli powder if you prefer spicier version. The shape can be made using thenkuzhal press or even star or flower press depending what you like. You can also make uthiri murukku (broken style) or swirled whole murukku. Both ways it tastes nice.
I usually make this murukku in small batch during weekends. Sometimes I pair it with tea in evening, and it always feels like a treat. It is also nice to prepare during festivals like Diwali to share with family and friends.
1.To a bowl add 20 cashews, add ¼ cup hot water to it. Soak for 30 minutes.
2.After 30 minutes grind it to a fine paste and set aside.
3.To a mixing bowl add 1 cup rice flour, salt to taste and 1 tablespoon butter.
4.Mix this well first for butter to be evenly distributed.
5.Now add 1 teaspoon sesame seeds, ¼ teaspoon hing and prepared cashew paste.
6.Mix it well.
7.Add water little by little and mix well.
8.Gather to form a soft dough.
9.Form cylinders like this so that fitting into murukku press will be easy.
10.Fit the mould into the murukku press, I used star shape. Grease murukku press with oil.
11.Fill in with dough.
12.Press to check.
10.Grease 2-3 ladles and keep it ready. Press on it in concentric circles. Tuck in loose ends so that it doesn't open while frying. I made small murukkus. Pressing in ladles helps to flip in hot oil easily.
11.You can press in butter paper or cloth too. Just slide in using a ladle to remove.
12.Heat oil. Pinch a tiny pinch of dough and add it. If it rises immediately then oil is heated well. Now add 4-5 murukkus at a time.
13.When bubbles and 'shh' sound stops and murukku turns golden drain and remove.
14.Repeat to finish.
Cashew murukku is ready!
Serve this as evening snack along with evening drink or as a side snack for lunch during festivals. It goes well as a snack just by itself also. Once it cools completely, store in clean airtight box. It stays good for about a week and remains crisp.
Yes, you can skip but then it becomes regular murukku. Cashews give rich and nutty taste.
Yes, you can add some cumin seeds or ajwain to the dough for a variation.
I usually use star or flower mould, you can use thenkuzhal mould too.
Better to make fresh, but if making large batch keep dough covered to avoid drying.
Yes, it is mild and not spicy, kids will enjoy the nutty taste.
If you have any more questions about this Cashew Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Cashew Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Learn how to make roasted cashews, salted kaju and masala kaju at home in a pan. Three easy ways to enjoy crunchy, nutty cashews as a snack.
Cashew halwa is a popular Indian sweet made with cashews, milk, sugar, ghee and saffron. It has a rich taste, flavour and melt-in-mouth texture much like badam halwa. This cashew halwa is also a great choice for Diwali when you want to make something rich and delicious at home to share with your friends and...
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Looking for an appetizer that’s as pretty as it is delicious? This Paneer Beetroot Toast has got you covered!
When you’re planning your party spread, you need an appetizer that’s as eye-catching as it is tasty. That’s where this Paneer Beetroot Toast comes in. It’s a snack that’s both fun to eat and make! This is a savory version of our popular rasmalai toast recipe. With its creamy beetroot-paneer spread, crunchy toasted bread, and a sprinkle of fresh herbs and feta, this recipe is a flavor-packed masterpiece.
It’s tangy, garlicky, and perfectly balanced, making it the ideal bite for any gathering. Whether it’s a New Year’s celebration or a laid-back weekend get-together, these toasts are your go-to for all your entertaining needs.
Here’s why this Beetroot Toast deserves a spot on your party menu:
Beetroot: Boiled or steamed until tender. Responsible for that vibrant color and a lovely earthy flavor
Paneer: To add creaminess and body the topping. I have used homemade malai paneer, but you can use high-protein paneer if you like
Hung Curd: Adds richness, creaminess, and a slight tang. I wouldn’t recommend replacing it with Greek yogurt or dahi as the mixture won’t come out as thick as needed
Garlic: Grated, for flavor and aroma
Lemon zest: Adds a beautiful lemon-y flavor and aroma
Bread: Golden-toasted bread cut in triangles. I have used regular white bread, but you can use brown, multigrain, sourdough, or whatever type you prefer
A sturdy bread like multigrain, sourdough, or even baguette slices works best. Avoid soft, fluffy bread like brioche as it might not hold up well under the spread.
Yes! Prepare the beetroot spread and refrigerate it for up to 2 days. Toast the bread and assemble the toasts just before serving for the best texture.
If you have leftover spread, store it in an airtight container in the fridge for up to 2 days. Assembled toasts are best enjoyed fresh, but you can refrigerate them briefly in a single layer if needed.
Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Healthy and delicious? Yes, please!
This Beetroot Toast is a showstopper! Perfect for holiday parties, New Year’s celebrations, or even a fancy brunch, it combines bright flavors, a stunning appearance, and irresistible creaminess. Serve it up, watch it disappear, and let your guests rave about your appetizer game.
Try it and tag me on IG @my_foodstory. I’d love to see your creations!
This article was researched and written by Harita Odedra.
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For this curry, I used the mangoes readily available at Tesco for this simple mango curry. They are usually sweet and juicy, so there is no need to add any sugar or jaggery. A teaspoon Read More ...
The post Simple Sweet Mango Curry (No Garlic, No Tomato) first appeared on Give Me Some Spice!.
Authentic Traditional Halwai Style Kalakand Recipe, also known as paneer burfi or barfi. This paneer sweet is so popular in Rajasthan and is made with milk, khoya, sugar. This grainy milky kalakand is a labour intensive sweet which is made purely with milk and is worth the effort. Kalakand Sweet Recipe (Halwai Style) I originally...
The post Kalakand Sweet Recipe (Halwai Style) appeared first on Yummy Tummy.
Kalakand Sweet Recipe is a popular sweet originated in Alwar, Rajasthan. This sweet is made purely with milk and milk based ingredients. Making halwai style traditional kalakand requires time and patience, but this version which I have shared here is instant and can be made in less than 20 minutes and just 6 ingredients used...
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Food products used in airline catering need to be accessible, consistent, safe to prepare, and suitable for large-scale foodservice operations. Rice meals offer menu flexibility, but the right choice depends on packaging, storage, heating instructions, serving sizes, shelf life, and product specifications.
For airline catering companies and institutional foodservice buyers in the United Arab Emirates (UAE), ready-to-eat rice meals may be an option worth evaluating.
This guide explains the key factors buyers should consider when sourcing microwavable rice meals for airline catering and how to evaluate potential ready-to-eat rice suppliers.
Rice is used in many international cuisines and can be served with vegetables, curries, sauces, and protein. Its versatility makes it a useful component of a wide range of catering menus.
When selecting rice for airline catering, buyers should consider the menu, preparation process, serving requirements, ingredients, and consistency of the finished meal.
Depending on the product and its specifications, ready-to-eat rice meals can provide an alternative to preparing rice from scratch at every stage of food production.
Rice should deliver the intended texture and flavour when prepared according to the manufacturer’s instructions. Buyers should assess how the product performs using the heating equipment available at their facility.
Before purchasing, catering operators should:
Not every package is suitable for microwave heating. Always follow the manufacturer’s packaging and preparation instructions.
Foodservice buyers should request relevant food safety documentation and handling information for products being considered for large-scale use.
Review the following before approving a product:
Verify the requirements with the relevant UAE authorities and qualified import partners before bringing products into the market.
Packaging affects how a rice meal is stored, heated, handled, and served. The selected format should fit the catering facility’s operational process and serving requirements.
Ask potential suppliers these questions:
The right packaging format depends on food safety requirements, portion sizes, and the catering operation.
Shelf life affects purchasing, stock management, and food waste. Buyers should compare the declared shelf life of shortlisted products with their storage capacity and supply schedules.
Shelf life can vary according to formulation, processing, and packaging. Request product-specific specifications instead of relying on general assumptions.
Confirm whether each product requires ambient, refrigerated, or frozen storage and ensure that the facility can maintain the specified conditions throughout storage and handling.
Airline catering menus can include traditional, international, vegetarian, and other meal options. Different rice varieties and seasonings can help support a range of menu requirements.
Compare ingredients, nutritional information, allergens, and product specifications against the requirements of the intended menu.
The best choice depends on the menu, passenger preferences, preparation process, and product specifications.
Plain or lightly seasoned rice may complement a separate curry or protein dish. Flavoured rice can suit menus that call for seasoned accompaniments, while brown rice may be considered for whole-grain meal options.
Before selecting a product, confirm that it can be prepared safely and consistently using the equipment and procedures available at the facility.
Ready-to-eat rice meals can offer an alternative to preparing rice from scratch. Depending on the product, they may help standardise ingredients and preparation procedures across foodservice operations.
Buyers should evaluate delivered cost, storage requirements, preparation time, serving yield, and product quality before making a purchasing decision.
The final assessment should establish whether the product meets the facility’s operational requirements and can be prepared and served to the required standard.
UAE airline caterers and institutional foodservice buyers can use the following checklist when comparing potential suppliers:
Comparing suppliers against consistent criteria helps buyers evaluate product suitability, operational requirements, and overall purchasing value.
Eat Regal Ready-to-Eat Rice Meals is a product range that institutional foodservice buyers and distributors in the UAE may wish to evaluate.
Before making a purchasing decision, review the relevant product specifications, ingredients, packaging, preparation instructions, shelf life, and supporting documentation to determine suitability for the intended operation.
Regal Kitchen Foods works with food businesses and buyers to discuss packaged food products and potential distribution opportunities.
Contact our team to discuss product options and supply requirements for your market.
Discuss Your Rice Meal Requirements
If you source or distribute packaged foods in other regions, explore how Regal Kitchen Foods supports buyers and distribution partners in these markets:
The right rice depends on the menu and passenger preferences. Basmati, jasmine, brown, and seasoned rice may all be considered for suitable dishes. Review product specifications, texture, flavour, and preparation requirements before selecting a product.
Ready-to-eat rice meals may be suitable when the product meets the facility’s food safety requirements and preparation needs. Buyers should assess packaging, instructions, and documentation before approving a product for large-scale use.
It may be used when the product and its packaging are suitable for the intended heating equipment. Always follow the manufacturer’s instructions and the facility’s food safety procedures.
Buyers should check ingredients, allergens, labelling, shelf life, product specifications, and supporting documentation. They should also verify applicable UAE requirements for imported food products. For supplier-side documentation, you can contact the Regal Kitchen Foods export team.
Compare product quality, packaging, heating instructions, documented shelf life, food safety information, compliance documentation, order quantities, and delivery schedules. Request samples and specifications to assess suitability.
The post Which Microwavable Rice Meals Are Suitable for Airline Catering in the UAE? appeared first on Regal Kitchen Foods.
Jalebi Recipe, one of the most popular and loved sweet recipe for the North of India. This is made with a flour, yogurt batter which is added to piping bag and piped on hot oil. This is a deep fried and then drenched in sweet sugar syrup. It taste more or like honeycomb. Traditionally it...
The post Jalebi Recipe (Instant Jalebi) appeared first on Yummy Tummy.
Mango Ice Lollies is a frozen treat made by freezing a blend of mango, milk and sugar in moulds. This recipe can be made in summer and in holidays when kids are at home. It has a soft mango taste with mild sweetness and creamy feel.
It takes about 15 minutes to prepare and the rest of the time is only freezing. You need only 3 ingredients from the kitchen. Even adults like it on a hot afternoon. This is a great option when you want a cold treat without ice cream or chocolate.
[feast_advanced_jump_to]Mango Ice Lollies are made using ripe mangoes, milk and sugar. It is also called Mango Lollipop. Mango season is the best time for this recipe because the fruit is sweet and juicy. Kids can enjoy it more than store bought ones as there is no colour or preservatives.
The texture is smooth and creamy because of the milk. It is not very icy like normal fruit popsicles. This is bright yellow in colour and the taste is sweet with fresh mango flavour. When you bite it slowly, it melts in the mouth. Kids ask for more as they will love it.
You can change these lollies in many ways as per your taste. You can add few mango pieces inside the mould for chewy bites. You can use a silicon mould, a lolly mould or even an ice cube tray with sticks. A little cardamom powder or chopped nuts also goes well in it.
I make these lollies in summer when mangoes are plenty at home. I had one lollipop mould bought long time ago, and I use it every year. My kids finish them very fast and ask for more.
1.To a mixer jar - add mango pulp along with sugar, puree it. Now add milk.
2.Blend well. Take your mould. You can use ice cube tray too like I have done here. I had this lollipop mould bought long time ago.
3.Fill in the mixture. Keep the stick.
4.I had more puree so filled it in my chocolate mould too.Wrap with silver foil. Freeze for atleast 6 hours or oevernight.
5.I freezed overnight. Next day gently press and lift the lollipops, as its silicon mould it was very easy to de mould. Mango lollipop is ready!
Serve immediately!
Serve this immediately after demoulding and you can enjoy it as a cool snack for kids during summer holidays or after lunch at home. Keep the lollies in the freezer in a closed container or wrapped with silver foil and use within few days for best taste and texture and it stay good when stored properly.
Yes you can use frozen mango pieces and it works fine for this recipe. Thaw it little before blending.
Yes you can use ice cube tray and it still taste good. Keep the sticks after the mixture is little frozen so they stand straight.
You need to freeze for at least 6 hours and overnight is better. It sets properly and comes out easily from the mould.
It may be due to warm milk or too less milk in the mixture.
Yes you can skip it if the mangoes are very sweet and it still taste good. Taste the puree once before freezing and then decide.
If you have any more questions about this Mango Ice Lollies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Mango Ice Lollies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Sandesh is a delicious Bengali milk sweet popular all over India. Sandesh also known as Bengali Sondesh is milk cheese based rich sweet made using milk, sugar, nuts, cardamom powder and saffron. Sandesh is most commonly made for festivals and special occasions.
Sandesh sweet can be made for special occasions, festivals like Navratri, Diwali and Durga Pooja. It is made with just simple ingredients from your kitchen and can be made easily within just few minutes of time. Even beginners can try this simple, quick and easy sweet.
[feast_advanced_jump_to]Sandesh is a popular Bengali sweet made by first curdling milk to form chenna then mixing it with sugar and cooking until soft, non sticky, then shaping into small discs and garnishing with nuts.
There are many variations to sandesh including many flavours but the one I have shared here is the traditional one. The colour and taste of sandesh veries depending on the flavours we add.
This is the easiest sweet I have made, just few minutes and you are done with this yummy milk sweet. To make the best tasting sandesh, chenna should be prepared fresh and using store bought paneer may change the taste of sandesh.
The garnishings are end less you can add chocolte chips or nuts or dry fruits of your choice. Sandesh tastes incredibly delicious making it one of the popular sweets in Bengal.
1.To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.
2.To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.
3.Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the resulting chenna is so soft.
4.Now whey water(green liquid) and chenna(white solid) separates.
5.Now it is curdled completely. Switch off.
6.Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this whey water for kneading chapathi dough or for curdling milk again.
7.Rinse it with water well.
8.Squeeze excess water.
9.Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 30 minutes.
10.Now open, moisture should be still there slightly, it should not be dry.
11.Transfer it to a plate.
12.Knead it well using your palm like shown. Knead until the texture changes smooth and soft.
13.Add ⅓ cup powdered sugar, ¼ teaspoon cardamom powder and 5 strands saffron.
14.Mix well and gather to form a dough like this.
14.Keep a pan in low flame and add it to the pan.
15.Keep cooking in low flame.
16.Cook for 3-5 minutes not more than that. If you cook longer it may become hard and will crumble. Switch off and remove from flame.
17.Transfer to a plate. Pinch a small portion.
18. Make small balls, flatten it slightly.
19.Garnish with chopped pistachio and saffron strands.
Sandesh is ready!
Sandesh is served as a sweet snack with other sweet varieties we make foe the festival. It can be stored in fridge for 3-5 days.
Use full cream milk for best taste and volume. Avoid low fat or toned or skimmed milk.
Do no worry if happens when you over cook the mixture. Cool down the mixture then add to mixer and blend until smooth. Now transfer to a plate and shape it, sandesh is ready.
Yes you can use brown sugar or jaggery but make sure it is in powdered form and is free from impurities.
If you have any more questions about this Sandesh Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Sandesh Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Sandesh Recipe | Bengali Sondesh Recipe appeared first on Sharmis Passions.
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