Eggless Cashew Pound Cake

Eggless Cashew Pound Cake is made with cashew nut paste aerated with fresh juice. This pound cake is dense and has a tight crumb. With right sweetness and fat, this surely classifies for a classic pound cake. When you plan for substituting eggs and still follow the principle of fat, protein for a pound cake, […]

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Eggless Atta Jaggery Double Chocolate Brownie

Eggless Atta Jaggery Double Chocolate Brownie

Eggless Atta Jaggery Double Chocolate Brownie is a healthy alternative for using refined sugar and flour. Regular wheat flour and jaggery is used in this sinful brownie that nobody can even guess. After making the Eggless Wheat Ragi Cake with Nattu Sakkari, I wanted to make a brownie with jaggery. I have been wanting to […]

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Eggless Wholewheat Ragi Triple Chocolate Cake

Eggless Wholewheat Ragi Triple Chocolate Cake

Eggless Wholewheat Ragi Triple Chocolate Cake is made with Atta and Ragi flour, sweetened with Nattu Sakkarai. This is one of the best examples of making a cake with no refined ingredients. When I thought of the No Refined Ingredient Theme, I had this idea of dishes that can be made by replacing the refined […]

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Eggless Blondie with Oreo Chocolate Chip Ice Cream

Eggless Blondie with Oreo Ice Cream

Eggless Blondies with Oreo Chocolate Chip Ice Cream topped with Caramel Sauce, Dulce De Leche is a sinful dessert that is simply out of the world served together. In the series of Combo Desserts, the next combo is a sinful eggless blondie paired with oreo ice cream. The best part was the final drizzle with […]

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Sheermal ~ Awadhi Flatbread

Sheermal

Sheermal is a mildly sweet flatbread. It is made out of maida, leavened with yeast, baked in a tandoor or oven. Sheermal was traditionally made like roti, though current chefs make it more like a naan as well. When you are making as a naan, the warm water is replaced with warm milk sweetened with […]

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Podpłomyki ~ Armenian Flatbread

Podpłomyki is an Armenian Flatbread often made without yeast and the simplest flatbread you can make. These are referred as Ormiańskie podpłomyki and can be made on the open fireplaces. In the ancient Slavic Societies, these Podpłomyk was a common food made on stones heated up in a fire. Sometimes in its history, it was […]

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Obi Non ~ Vegan Uzbek Flatbread

Obi Non

Obi Non is a flatbread from Uzbekistan made with just a few ingredients without any butter and traditionally baked in a Tandoor. This bread is also called the water bread as it just has the yeast, flour and water in it. I adapted this from Sandhya and naturally didn’t look any further as she had […]

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Focaccia di Recco ~ Italian Cheese Stuffed Flatbread

Focaccia di Recco

Focaccia di Recco is a rustic Italian flatbread stuffed with cheese. As per legend, this dish was created by the citizens of Recco when there were in hiding with whatever basic ingredients available on hand. With change and adaptation, we find this in every bakery as a thin focaccia filled with melty cheese and rolled […]

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Afghan Flatbread | How to make Afghan Nan

Afghan Flatbread

Afghan flatbread or Nân-i Afğânī is the national bread of Afghanistan. The bread is oval or rectangular and baked in a tandoor, traditionally made using a starter referred as the Khamir Toursh. In modern recipes, yeast is used and it is baked in Oven. I adapted my Afghan flatbread from this recipe. Afghan FlatBread or […]

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Eggless Pistachio Sesame Cookies

Eggless Pistachio Sesame Cookies

These Eggless Pistachio Sesame Cookies are easy to make with buttery texture and goodness of Pistas included. The original plan was to bake Ghoriba Bahla, the moroccan cookies for both Bakeathon and BM. However, as it seems to be happening offlate, I plan something and that doesn’t seem to happen, especially with kids at home […]

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