Eggless Tiramisu – Italian dessert Recipe

Eggless Tiramisu Tiramisu is a creamy  Italian dessert with layers of lady fingers and mascarpone cheese. It has a lovely mocha flavor which everybody loves. Now, you can make this dessert without eggs and ladyfingers. Let’s see how to make it from the scratch :)





Makes – 9 servings

  • All Purpose Flour – 1 Cup
  • Baking saoda – 1/2 tsp
  • Baking Powder – 1 tsp
  • Salt – 1/8 tsp
  • Cake enhancer – 1 Tbsp (Optional)
  • Sweetened Condensed Milk – 1 Cup
  • Milk – 1/2 Cup
  • Vanilla Extract – 1 tsp
  • Oil – 1 /4 Cup
  • Butter – for greasing the pan
  • Milk – 250 ml (seperate 1/4 Cup of milk)
  • Custard Powder – 2 Tbsp
  • Sugar – 1/3 Cup
  • Butter – 1 Tbsp
  • Coffe granules – 2 Tbsp
  • Warm water – 3/4 Cup
  • Sugar – 1 Tbsp
  • Heavy Whipping Cream (Cold from the refrigerator) – 1 Cup
  • Sugar – 1 Tbsp
  • Vanilla Extract – 1/2 tsp
  • Mascarpone cheese (Soft at room temperature) – 8 Oz


Bake the Cake: 

  • Preheat the oven to 350 F
  • Grease a 9×13 inch cake pan with some butter and line it with some parchment paper.
  • In a mixing bowl, add in the flour, baking soda, baking powder, salt, cake enhancer.
  • Mix well. Keep Aside.
  • In a bowl add sweetened condensed milk, milk, oil, vanilla extract. Mix well.
  • Add in the flour mixture gradually and keep mixing with spatula or a hand blender.
  • Mix everything until smooth and lump free. Do not over beat.
  • Now transfer the batter into the cake pan
  • And bake for 15 mins or until toothpick inserted at the center comes out clean.
  • Cool the cake in the cake pan resting it on a wire rack for 10 mins.
  • Transfer the cake onto the cooling rack after 10 mins and let it cool completely.


  • Into the separated 1/4 Cup of milk add in the corn starch and make a lump free milk mixture.
  • Add the remaining milk into a sauce pan and bring to a boil. Add in the sugar and butter.
  • Add in the prepared slurry into the milk and cook until the mixture thickens.
  • It takes about 5 mins.
  • Keep whisking all the time so that no lumps form, and you get a smooth custard.
  • Once done, strain the mixture if needed.
  • Now you have the custard mixture. Cool the custard to room temperature and refrigerate so that it becomes thick.
  • You can make the custard a day before and use in the recipe.

Making Espresso using traditional Contraption:

  • In the top cup with the perforated holes, add in the coffee powder.
  • Press with the lid genlty and add 3/4 Cup of water.
  • Let it brew for 10 mins.
  • So you get strong coffee collected in the container beneath.
  • Now add the collected coffee into the warm water and add the sugar. Mix well until combined
  • Mix well and keep it ready.

For Cream Mixture:

  • Add heavy Cream into a clean glass bowl.
  • Add sugar, vanilla and whip it till soft peaks.
  • Add the mascarpone cheese.
  • Add the chilled custard.
  • Beat well into the cream.
  • Cover and refrigerate. We use this while assembling the dessert later.


  • Cut the cake at the center vertically.
  • Place one of them onto the tin (I used an 8×8 inch suare glass container) and poke with a fork all over.
  • Carefully spoon in half of the espresso.
  • Add half of the cream mixture.
  • Spread the cream evently all over the cake.
  • Grate some chocolate or dust it with some cocoa all over the cream layer.
  • Top it with the other half of the cake.
  • Press the cake slightly.
  • Poke it all over and spoon in the remaining half of the decoction/ espresso.
  • Add in the remaining cream mixture, spread it all over.
  • Grate some chocolate all over the cream mixture.
  • Cover with some cling film and refrigerate overnight.
  • Carefully cut into desired size pieces and serve chilled.


Mango Pannacotta Jelly Shots – No Egg No Gelatin Mango Dessert Recipe

Mango Pannacotta Jelly ShotsA delightful Mango dessert recipe that can be made for any parties or get together.







Serves – 6
Total time – 10 mins cooking + 4 hrs chilling time

For Mango Pannacotta Layer:

  • Fresh Mango Pulp – 1/2 Cup
  • Heavy Cream – 3/4 Cup
  • Sugar – 1/4 – 1/2 Cup (depends on the mango sweetness)
  • Agar Powder – 1 1/2 tsp

Mango Jelly Layer:

  • Fresh Mango Juice – 1 1/2 Cups (1/2 Cup Mango Pulp + 1 Cup of water)
  • Mango (chopped) – few pieces
  • Sugar – 1/4 Cup
  • Agar Powder – 1 1/2 tsp

For Whipped Cream Topping:

  • Heavy Cream – 1/2 Cup
  • Powdered Sugar – 2 Tbsp
  • Vanilla Extract – 1 tsp


For Mango Jelly Layer:

  • Into a small bowl, mix together agar powder with 3 Tbsp of water. Keep it ready.
  • Heat a medium sauce pan, add mango juice, agar mixture and sugar.
  • Cook it till the mixture coats the back of the spatula.
  • Turn OFF the heat and let the mixture cool slightly (take care not to cool completely)
  • Transfer the mixture into a squeeze bottle and sueeze the mixture into the shot glasses which are arranged in a slating position in a cupcake tray.
  • Carefully put the tray in the refrigerator for 30 mins.
  • Meanwhile prepare the actual pannacotta layer.

Panncotta Layer

  • Mix agar powder with some water. Keep it ready.
  • Heat the same pan again, add in the mango pulp and cook for 2 min.
  • Add the agar mixture, sugar and cream
  • Cook for 2 mins or until the mixture coats the back of the spatula.
  • Cool the mixture slightly and transfer into a squeeze bottle and press into the set Mango Jelly Layer.
  • The Shot glasses should be in slant position through out this process.
  • Put the tray back in the refrigerator to set the Mango Pannacotta layer.
  • While that is setting prepare the whipped topping.

Whipped Cream Topping:

  • Into a clean bowl, add cream, powdered sugar and vanilla extract and beat till stiff peaks.
  • Transfer this cream into a piping bag with a star nozzle.
  • Pipe the cream on top of the set Pannacotta layer.
  • Garnish with mango pieces.
  • Serve it chilled.













Masala Rice

Masala Rice is the perfect recipe to finish up the leftover rice .Leftover rice is heated up with special masala blend and seasoning to make it tasty.







Serves – 1 
Preparation time – 5 mins
Cooking time – 10 mins

  • Rice (I used leftover rice) – 2 Cups
  • Water – 1 Tbsp
  • Oil – 1 Tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Cashew Nuts (halved) – 1 Tbsp
  • Dry Red Chilli Whole – 1 no
  • Curry Leaves – few
  • Asafoetida – pinch
  • Potato (quartered and sliced) – 1 small
  • Green chilli paste – to taste
  • Sambar Masala Powder – 2 tsp or to taste
  • Turmeric Powder – 1/4 tsp
  • Salt – to taste
  • Lemon Juice – to taste


In a microwave safe bowl add in the rice, break up the lumps and add water covering the rice with the moist paper towel and microwave it for 2 mins or till the rice is hot. Remove the rice bowl and set it aside.
Heat up a wide pan, add oil.
Once the oil is enough hot season with mustard seeds and alow to pop, then add in cumin seeds.
Add in Dry red chilli, Cashews, curry leaves and fry till cashews turn golden in color.
Add asafoetida, potato, pinch of salt stir around and cover to cook till the potato is soft.
Spice this up with sambar masala powder or any speacial masala powder which you like.
Add in green chilli paste, turmecie powder, salt and cover to cook for 30 secs.
Add in lemon juice and mix well. Serve it hot.

Stuffed Bhindi – Indian Vegetarian Recipe

Stuffed Bhindi is a simple curry preparation in which the Okras are stuffed with Indian spices and cooked with seasoning and onions.







Serves – 2 – 3
Preparation time – 10 mins
Cooking time – 15 mins

  • Okra/ Bhindi (trim the both ends and cut in 1 inch pieces) – 2 Cups
  • Onion (Cubed) – 1/2 cup
  • Garam Masala Powder – 1/2 tsp
  • TUrmeric Powder – 1/8 tsp
  • Toasted Sesame Seed Powder – 1 Tbsp
  • Red Chilli powder – to taste
  • Salt – to taste
  • Dry Mango Powder – 1/2 tsp or to taste
  • Coriander Powder- 1/2 ts
  • Cumin Powder – 1/4 tsp
  • oil – 2 – 3 Tbsp


  • Slit the Bhindi and set them aside.
  • Mix in garam masala powder, red chilli powder, coriander powder, cumin powder, salt, dry mango powder, toasted sesame seed powder in a seperate bowl. Keep it ready.
  • Stuff the Okra with the prepared spice powder.
  • Heat oil in a non stick pan. Add in turmeric powder, onion and fry for a min.
  • Add in the stuffed bhindi to the pan and mix gently. Cover and cook them till they are cooked all the way through. Keep mixing Okra gently once in while to cook them evenly.
  • Finish this off with 1/4 tsp of left over masala. Garnish with toasted sesame seeds. Serve with roti or any Indian bread. Stuffed Bhindi also goes well with hot steamed rice.

Kesar Mango Creamsicle

Kesar mango Creamsicle1It’s summer time after all and the perfect season to enjoy something cold. Quick and yummy Kesar and Mango Creamsicle for the hot summer days :) Yippee!!!







Makes – 6 Popsicles
Preparation time – 5 mins
Cooking time – 5 mins
Freezing time – 5 hrs or overnight

  • Sweetened Condensed Milk – 1/2 Cup
  • Mango Pulp – 1/2 Cup
  • Whole Milk (warm) – 1 Tbsp
  • Heavy Whipping Cream – 1/2 Cup
  • Saffron Strands – 10 no


  1. Add 1/2 Cup of whipping cream in a mixing bowl and beat till thick and stiff peaks using an electric hand mixer or a whisk.
  2. Add Mango Pulp, Sweetened condensed milk.
  3. Beat well until everything is combined.
  4. Add in the saffron milk to the mixture and mix well until combined. (refer below for making saffron flavored milk)
  5. Transfer the mixture into the popsicle molds and freeze them overnight.
  6. When ready to serve  demold the popsicles, pass the popsicle mold through warm water and slowly pull it out.
  7. Serve immediately.

For making saffron milk:

  1. Warm the saffron in microwave or on stove top slightly for 30 secs.
  2. Crush it with palm and add the crushed saffron to warm milk.
  3. Rest for 2 mins.
  4. Saffron flavored milk will be ready.

Points to remember:

Pass the mango pulp through a sieve if it has tough fibers.

One can add a pinch of food color for bright yellow colored Creamsicles.

Use cardamom powder while making the mixture for a different flavored Creamsicles.

Use roasted chopped nuts to add some crunch to the creamsicle.

Feb 18

Methi Matar Malai – Side dish for Chapati/ Roti/ Phulka

Methi Matar Malai thumbnail1

At home I do make number of gravies to go with chapathis/ rotis/ bhakris. This creamy punjabi restaurant style Methi Matar Malai is one of them. Methi/ fenugreek leaves when paired with green peas in a creamy gravy makes a great combo. Watch Step by Step process of making Methi Matar Malai:   I generally …

Continue reading »

Permanent link to this article:

Feb 09

Vegetable Cutlet – Easy Evening Snack/ Tiffin Recipe

Vegetable Cutlet1

Cutlets are quick to make and can be done in numerous ways. I used simple everyday spices and vegetables that we generally have handy at home to make these delicious cutlets. I shallow fried these cutlets, you still don’t miss on the taste. You can go for baking option if looking for a low cal …

Continue reading »

Permanent link to this article:

Feb 09

Sooji Kachori| Crispy Rawa Kachori – Easy Indian Snack

Sooji kachori Thumbnail1

Kachoris are generally made with all purpose flour as outer layer, however this sooji kachori has a crispy outer llayer made with semolina or sooji. I made delicious potato and vegetable mixture as stuffing. It comes out delicious just with plain potato stuffing too.Kachoris are generally deep fried, but feel free to shallow fry or …

Continue reading »

Permanent link to this article:

Jan 27

Veg Pulao – Easy Indian Lunch/ Dinner Recipe

Veg Pulao1

Vegetable Pulao is a simple but flavorsome dish prepared with mixed vegetables and basmathi rice. Here I cooked Veg Pulav in a pan, however we can make this in pressure cooker. We can make this for lunch or dinner, serve it as is or with raitha or salan. It’s an absolute lifesaver for my busy …

Continue reading »

Permanent link to this article:

Jan 21

Curd Dosa| Perugu Dosa – South Indian Breakfast Recipe

Curd Dosa thumbnail

Curd Dosa is a simple tasty dosa that’s made with lot of yogurt/ Curd.  Yogurt imparts soft texture and a tangy flavor to these dosas. Curd dosas can be taken in lunch boxes as they keep soft for long time.  You can make these for breakfast, lunch or dinner. I generally soak rice and fenugreek …

Continue reading »

Permanent link to this article:

Jan 16

Methi Paratha – Healthy Indian Breakfast/ Luchbox Recipe

Methi ParathaThumbnail

Parathas can be made several different ways. They are easy to make and make a great breakfast. Generally Parathas are served for breakfast but they make a great lunch/ brunch or dinner. Parathas can be served hot or cold with chutney, subzi,pickle curd etc. My favorite way of eating these parathas would be with Andhra …

Continue reading »

Permanent link to this article:

Dec 16

Bread Pakoda – Aloo Bread Pakoda | Evening Snack | Indian Street Food


Crispy and tasty Indian Snack Recipe made using bread. These Bread Pakodas are stuffed with flavorful potato filling and batter fried until crispy and golden. This is a favorite evening snack and breakfast especially among kids. Serves – 4 pieces  Preparation time – 10 mins Cooking time – 20 mins Ingredients: Bread – 4 slices …

Continue reading »

Permanent link to this article:

Dec 06

Ajwaini Bhindi Masala


Quick, creamy and flavorful Bhindi/ Okra Curry Ingredients: Tomatoes – 2 medium Cashews – 10 no Oil – 2 Tbsp + 2 Tbsp Lady Fingers/ Okra (wash, pat dry, trim the ends, cut into 1 1/2 inch pieces – 300 gms Capsicum (cut into bite size pieces) – 1/4 cup Carom Seeds/ Ajwain – 3/4 …

Continue reading »

Permanent link to this article:

Feb 29

Paalakoora Pulusu Koora – Traditional Andhra Recipe under 15 mins

Paalakoora Pulusu Koora

Quick, easy and healthy Andhra recipe that can be made in under 15 mins and it taste divine when served with steamed rice and fresh cut onions on the side. Try this heavenly combination and enjoy with your family.   Click here to watch step by step of making this simple and yummy side dish …

Continue reading »

Permanent link to this article:

Feb 22

Dahi Kebab – Melt In Mouth Kebab

Dahi Kebab

Creamy, delicate and melt in mouth Dahi Kebab Recipe. Preparation time – 10 mins Cooking time – 30 mins Ingredients Hung Yogurt (Cold) – 250gms Paneer – 100 gas Cheese (grated) – 1/4 Cup  Brown Onions – 1/4 Cup Green Chillies – 5 or to taste Onion (finely chopped) – 1/4 Cup Cilantro (finely chopped) …

Continue reading »

Permanent link to this article:

Older posts «

Visit Us On YoutubeVisit Us On FacebookVisit Us On TwitterVisit Us On Google Plus