Garlic Cheese Pull Apart Bread LoafBy Meg's KitchenBread is my first love.. and cheese and garlic are a match made in heaven and 2 of my most favourite ingredients. This recipe brings all of them together in an absolutely smashing dish. It works beautifully for breakfast, as a snack or a fun get together with friends and family. In fact, so often I have taken it for pot luck meals and it’s been a hit!!
Multigrain Bread LoafBy Meg's KitchenWho doesn’t love an amazing loaf of freshly baked bread and the fragrance of one baking in your home kitchen? Well, if you have not experienced it yet, you are missing a world of goodness. I have shared the video of the step by step process along with tons of tips and troubleshooting information. The recipe itself is fabulous because it’s nutritious, healthy and delicious – Multigrain Bread loaf!! This is a very special recipe since it is a celebratory session for us reaching the 20k followers milestone on our Facebook Page, 10k members in our Facebook group and of course the launch of our New Studio Kitchen and Meg’s Kitchen Logo. Thank you all for your support and this is my token of appreciation for all the love!!
Basic Sponge Cake RecipeBy Meg's KitchenAfter 5 long months of doing live sessions and sharing 55+ recipes, I am finally doing one of the most requested recipes – a basic sponge cake recipe. We have a vanilla and chocolate version of course here, but we also talk about colouring and flavouring your sponge cakes. This recipe is perfect for layered cakes, it is oil based and has a strong structure that helps you easily stack up the layers. Let’s get started.
Gujarati PatraBy Meg's KitchenI was first introduced to this dish when I moved to Mumbai. It was a very new recipe for me, but I loved it, and hence became a part of my home cooking recipes. Interestingly it is made with arbi ke patte/ Colocasia leaves. Though we have here a Gujarati version, there are many other regional versions and name for this amazing healthy snack. It is called alu wadi in Maharashtra. When in season it’s a must try dish.
Red Chilli Garlic PasteBy Meg's KitchenYou must have come across 100’s of recipes where you require to use red chilli paste/sauce. Now of course there are versions available on the shelves of almost all grocery stores. However, very rarely would you find one that packs the punch and flavor you are looking for. So here I am sharing with you a recipe which will solve your miseries and give you the best and most versatile red chili paste which can be used in almost any recipe.For those who have attended our ‘Stir fry cooking workshop’ are already a fan of this recipe. Yes, I do use it during the workshop in a few recipes. And as promised to all my followers, I am finally sharing it today. For others who still haven’t experienced the joy of tasting this amazing recipe, just trust me when I say ‘it’s worth it’! Go ahead and make it, it stores well for almost an entire year. So cool, isn’t?
Mango GaletteBy Meg's KitchenToday, I introduce to you ‘Mango Galette’. What we have here is a dessert made with short crust pastry, similar to a tart but wayyyy easier than rolling out and shaping a tart crust and worrying all about torn edges and clean edges!! Yes, you may call it the ‘lazy version of a tart’.I have a workshop on ‘Tarts and Pies’, and my inspiration comes from it. Idea is to introduce a method which is fuss free, easy and yet tastes as amazing, crispy and crumbly as tart crust/ base.The basic difference between a tart and galette is that a tart consists of a shallow, straight sided pastry that is filled before or after baking and has no top crust, whereas a galette – in modern times (traditionally had a different connotation) primarily refers to a rustic, free-form tart made with a single pastry crust with filling in the centre and sides folded up or crimped at the edges to contain the filling and it’s juices. A galette uses no moulds and baked directly on the baking sheet. It could be made savoury or sweet (I’ll be sharing several flavour combinations at the end of the recipe).Now let’s understand a bit about pastry crust or short-crust pastry. Flour contains proteins namely glutenin and gliadin. This protein gets activated when it comes in contact with any kind of liquid such as water, milk, eggs or juices etc. It is the protein in the flour and the intense kneading that the dough goes through which extends the stretch-ability and extensibility to a bread when baked. Lack of gluten or gluten development as we call it, results in crumbly texture such as in cakes. As for the short crust pastry dough, it’s a combination that we need. Neither too much gluten development nor too less, lest your pastry dough will not be pliable. In fact, the pastry dough gets it name from the kind of gluten structure that’s formed in it – short strands of gluten, hence the name ‘short crust pastry’.Let me not make it sound all technical and complicated or I’ll scare you away from trying the recipe. Instead let’s begin the process and I promise to simplify it and share my trick to create magic with the pastry dough with almost zero effort!
Eggless Double Chocolate MuffinsBy Meg's KitchenI have always tried to simplify recipes to the extent that as soon as you read the recipe, you are tempted to try it out! So here we go with another super simple recipe of a super delicious product which is so versatile. This muffin recipe can be used as a base recipe for creating multiple flavours of muffins. For now, we’ll stick to my favourite – Double Chocolate Muffins.
Eggless Pineapple Upside Down CakeBy Meg's KitchenPineapple upside down cake happens to be a favourite of many. Why? Because it’s simply yummm. The caramalised pineapple flavour and the soft velvety textured sponge to go along with it, surely makes it a winner. My version of the sponge cake happens to be a very simple recipe, which isn’t too sweet and balances the sweetness of the caramalised pineapples. Have shared tips and tricks to make this recipe in notes below. Do have a look! Now get your pineapple sliced up and cherries pitted and lets start.
Dal BattiBy Meg's KitchenDal Batti is a traditional Rajasthani dish which is an absolute delight to have. It’s indulgent, yum and extremely comforting to have on a lazy Sunday afternoon. Accompanied with a glass of chaas it’s perfect before a rejuvenating siesta. Each household has their own version of it. Some people make it with 3 different mixed dal and serve along with gatte ki sabzi or aloo sabzi or garlic chutney. How we eat at our home is with sliced onions, green chutney, tinda in tomato gravy, ghee, whole green chilly and some lemon! Its an easier meal to make than simple pulav with lots of vegetables to chop or dal, roti, sabzi and rice meal. Its quick, easy, a fabulous change and so so yummm. If you haven’t made it at home yet, you gotta do it today! I completely simplified it.
Eggless 3 in 1 Cake with Dark Cholocolate Ganache RecipeBy Meg's KitchenAs the name suggests this is a 3 in 1 recipe. You learn how to make a basic vanilla sponge cake, light chocolate cake and a dark chocolate cake!! Isn’t that amazing?? The idea to do this recipe came to me because of you all. Had been receiving umpteen requests for basic cake recipes that you could make for birthdays, anniversaries and other celebrations during the lockdown!! What is a cake without some amazing gooey chocolate ganache to go with it?? I have simplified the method of making each of the 4 recipes involved in this process to the extent that you will be tempted to make it right away. Let’s start!
No-Knead White Sandwich LoafBy Meg's KitchenI have specially designed and formulated this recipe for my followers. It is such a simple, basic recipe that even your kids can make bread at home now! How cool is that?? Please note this isn’t a traditional bread with the bread making or baking techniques, so it isn’t going to be complicated or hard to follow. I suggest, just sit back, relax and without thinking too much follow instructions as shared. If you do that, I promise to make this a very rewarding and of course enjoyable process!! There is so so much to share about bread making that we fall short of time even in our 6 hr+ sessions of the bread workshops. Nevertheless, it all starts from the basics. If your basics are strong, you only need to know one good all purpose flour recipe to practice with and then all recipes, ratios, formulas and variations of breads are slowly going to start making sense to you!
Eggless Chocolate Chip CookiesBy Meg's KitchenGuys there couldn’t be an easier recipe to satisfy your chocolate cravings!! Its absolutely yummmm and super quick to make. Use this recipe as your go to base recipe and create variations! What I mean is, instead of chocolate chips you could add nuts or berries and make your own version. You could split the cookie dough into half and add chocolate chips to one batch and something else to another within the same batch too. And you know what’s really cool?? This dough can be easily frozen for a few weeks for later use. Now get started and create these yummy, chewy cookies for your family and friends..