This baked, pumpkin and ricotta stuffed cannelloni dish is very subtle, mildly spiced but packed with flavour. The filling consists of yellow/orange pumpkin which provides the filling with a little sweet taste, ricotta, walnuts (almonds can also be used insead) and rosemary. The cannelloni’s are stuffed with the filling and topped with a smooth and creamy béchamel sauce and more cheese. It is baked till the pasta is cooked, the sauce is bubbling and the top has turned golden brown.
Spaghetti al limone is a classic Italian pasta dish which consists of very basic ingredients like spaghetti, olive oil, salt, pepper, lemon and parmesan cheese. It is extremely easy to make and very quick as well.
A pancake is a flat round cake which is usually made of milk, eggs, flour and butter which is poured over a frying pan and cooked. It is often served with honey or maple syrup and a small square of butter. Some people like a berry compote with it too. While most pancake recipes call for eggs, I decided to make a not so conventional eggless banana pancake. These pancakes are not exactly like those fluffy, airy buttermilk pancakes, they are a little less fluffy because of the wholewheat but the taste is promising. This recipe can be veganised as well and I have mentioned how you can do that!
Ricotta and spinach are like best friends. They always gel well together and compliment each other in the best possible way! This pasta bake is perfect for any weekend dinner. Who doesn’t like a pasta bake? It’s easy to make and since it’s made in one big baking dish, it is a family style dish. It’s rustic but at the same time very impressive. The cannelloni or tube pasta is filled with a ricotta, mozzarella and spinach filling that is lightly flavoured with nutmeg. It is then covered generously with a delicious, yet simple tomato basil sauce, topped with more mozzarella because why not? Finally it’s baked to a bubbling golden brown perfection.
This BBQ tofu burger is something which tofu haters should try because you might just want to change your opinion about it! Read on to know more about it because it sure did change my opinion. It is smothered so generously in BBQ sauce and also since it is marinated in a rub you can hardly taste the tofu but then again there is a slight taste which we cannot avoid but it is near to negligible. If you do not want to use tofu, you can also use a slab of paneer and use it just like the tofu slab.
I feel over the top while writing this blog post! As I mentioned in my previous post, my brother has come from Germany to spend his vacation with us which is one great reason. Apart from that, he also got me some lovely cheese from there which adds to the happiness. Along with the fresh mozzarella (That I used to make the Caprese salad), he also got me Camembert, young Gouda and Emmentaler. As if that wasn’t enough for me to feel ecstatic, there is another good news which is like cherry on the cake! Or rather like cheese on toast 😜
Insalata caprese meaning “Salad of Capri” or caprese salad is a simple Italian salad made of sliced tomatoes, fresh mozzarella (preferably buffalo mozzarella), and basil leaves. It is seasoned with salt and pepper and drizzled with olive oil. It is supposed to represent the colors of the Italian flag, that is red, white and green. In Italy, it is usually served as an antipasto (starter) and not as a contorno (side dish). Continue reading “Insalata Caprese / Caprese Salad”
Who doesn’t like a good brownie? I like mine fudgy and not very cakey. The top should have a lovely crisp crust and the brownie itself should be filled with bitter-sweet chocolate flavour. Make way for this super indulgent and divine brownie! This is a double chocolate, yes you read that right, double chocolate wanlut brownie. (As if chocolate flavour in one form wasn’t enough. But hey, chocolate doesn’t need any limit. ❤ )
It has been a while since I shared a recipe and since I am not finding the time to make something new, I decided to share an old recipe of mine. My all time favourite spinach and corn quiche.
Chocolate and cherries go so well together. Crumbly buttery tart shells filled with bitter-sweet dark chocolate, sweet vanilla flavoured ricotta cheese and topped with sweet and slightly tart cherries, it is indeed a beautiful combination. Just the other day I was watching Fox Traveler and Silvia Colloca was making this exceptional looking ricotta and cherry tart. There started the inspiration. She made an almond meal based pastry but I just opted for my good old shortcrust pastry recipe.
After the healthy chocolate beet cake, I got a few requests to make a healthy cake with another vegetable. I thought, what can be better than carrots? Carrots with cinnamon is a heavenly combination! This cake is butter free, loaded with the goodness of carrots, walnuts, uses a blend of wholewheat flour, oat flour, ragi (red millet/ finger millet flour) along with a small amount of all purpose flour.
Who doesn’t love chocolate chip cookies? They are my all time favourite treats. Crispy on the outside and chewy in the centre. Yum! 😍
You might be thinking beet in a cake? Are you kidding? Well yeah, there are beets in this cake but you can’t taste it at all! Interesting enough?
Continue reading “Healthy Chocolate Beet Cake”
After a lot of requests for egg-free and vegan cake recipes, I present my banana walnut/almond cake. The cake base is butter-free, egg-free and pretty healthy as it’s made with mainly wholewheat flour. It’s very soft and moist for an egg-free cake. This cake can be made into a banana loaf as well by simply baking it in a loaf tin.
Well, I’m a bit late. 😛 But who said that you need an occasion to bake a cake? Blogging is not really effortless, organising the pictures, typing…. Phew! Let me get back to the cake now. I made this cake on Easter and I’m really ecstatic about it. I was inspired by Martha Stewart’s chocolate cake with chocolate frosting and chocolate truffle eggs but I felt it would be too heavy on the chocolate. How ironic, too much of chocolate? 😀
Third in my “All things cutlet and fritter” series is this cauliflower, peas and spinach cutlet. Potato cutlets and vegetable cutlets are quite common so I thought of making a cutlet with cauliflower, peas and spinach giving a twist to the classic aloo or potato cutlet. Spinach is not often used in cutlets so what better way than to incorporate the green leavy vegetable into the cutlets.
I’ve decided to come up with a range of healthy cutlets and fritters. This falls second in the list after the potato and cottage cheese fritters. Cutlets are perfect for the rainy weather and best had in the evening as a snack. When I think of cutlet or tikki the first thing that comes to my mind is aloo or potato tikki. I think many people can relate to it. Why not beetroot? Beetroot is one such vegetable which not many like but it is very good for you. Many kids are not fond of it as well.
After posting my mango sponge cake recipe I got quite a few requests to make an eggless version and many asked for the substitutes for the eggs so they could make an egg-free version . So I did a few trials and calculations and modifications to get this eggless mango cake. It is not as spongy as the one having the eggs but it definitely is almost as good as that. Soft, moist and packed with mango flavour. For the flour mixture, I used half wholewheat flour and half plain flour but, you can use entirely plain flour (that’s 1 cup +1/4 cup) for a spongier cake.
Continue reading “Eggless Mango Cake”
I have been wanting to make these potato fritters for a long time and yesterday I seemed to find the time to make these. These fritters on their own ate quite mild therefore they should be served with a cilantro mint mayo and a simple tangy cherry tomato salad to balance out all the flavours. If you think there a lot of components and it will take forever to make, you are WRONG! It is very simple to make and quite straightforward. If you have all the ingredients ready and prepped you can make it in half an hour.
Continue reading “Potato And Cottage Cheese Fritters With Cilantro Mint Mayo And Cherry Tomato Salad”
I have been experimenting a lot to get the perfect, soft and spongy mango cake where the mango flavour shines. Often I find that the mango flavour is totally lost in the cake. I came across this method of cooking the mango puree in a baking group on facebook and it totally works. I had to tweak my regular sponge cake recipe quite a bit to achieve this but the result is spectacular. Perfect amount of sweetness, mango flavour being the hero, soft and spongy!
Continue reading “Mango Sponge Cake”
Who doesn’t love caramel? This is an Indian twist to the classic caramel. I was experimenting with a fusion tart called ‘Desi mango tart’ which is delicious and still needs a few little tweaks for the pastry and I came up with this chilli and ginger caramel for the filling. This caramel can be used for topping cakes and also for filling tarts. I find that it goes really well with mangoes and also with vanilla or chocolate. I also used it for topping a mango sponge cake and it tasted amazing with this caramel.