Skip to contentEggless Strawberry BlondiesBy Meg's KitchenWhat is there not to like about this amazing dessert. It is rich and fudgy with a beautiful caramel flavour coming from the white chocolate and topped with the luscious winter fruit – strawberries. This blondie recipe, which by the way means brownie made with white chocolate instead of dark, is one versatile recipe of all time. It can be customised to any flavour or your choice by using just the base recipe. Let’s get started!!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!!Eggless Blueberry Lemon Muffins with Lemon GlazeBy Meg's KitchenThis recipe is dedicated to my dad!! He absolutely loves eating muffins anytime of the day. And definitely while travelling in his breakfast buffets. I am choosing to make this into Blueberry AND Lemon instead of only Blueberry since I feel the lemon balances the sweetness of the muffin and the glaze really well. It is an eggless recipe with super easy and flexible ingredients. You will love it!!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!!Eggless Rose Tres Leches CakeBy Meg's KitchenAs gorgeous and pretty as this cake looks, trust me, it tastes even better. Just imagine a soothing light pink colour, rose flavoured sponge, soaked in and served with deliciously flavoured rose milky, creamy syrup. The beauty of this cake it that I have made sure to balance the sweetness of the cake and the soaking syrup and of course the whipped cream frosting on top is like a cherry on the cake!! I don’t want you to drool anymore, so let’s start with the recipe.Savoury CookiesBy Meg's KitchenThis is a simple, fabulous, versatile recipe for savoury cookies. I know I say this for most recipes of mine but then that’s true!! I can’t help but share right?? This cookie has a crumbly, short bread like texture and a yummy cheesy flavour profile. Even though I am sharing Italian flavoured recipe here today, you can go wild and experiment with what you like (read notes, have shared some interesting flavours)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.5 minute Chocolate MousseBy Meg's Kitchen5 minute mousse. Yes that’s what this recipe is!! Now in technical terms this is a whipped ganache that has not been whipped completely but only to soft peaks. A mousse is an egg based dessert and the eggless version is made with whipping cream and melted chocolate. 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.Dahi KebabBy Meg's KitchenDahi Kebab is considered a delicacy and all for the right reasons. It’s rich, creamy, melt in the mouth texture is unmatched by any other Indian vegetarian appetizer. There are also several recipes and techniques people follow to make these kebabs. I shall be sharing my version which is creamy and cheesy. If you have never given it a try, start with this recipe, its amazing and delicious.Jalapeno, Corn and Cheese BallsBy Meg's KitchenWe all love cheese!! At least most of us do. And I love it and little bit too much. Cheese balls is a favourite with most kids, isn’t? All moms probably have their own versions that they make at home. My version here is super simple and quick. Contains no breadcrumbs or potato or anything fancy. But it does have a secret ingredient which gives it that extra cheesy flavour. I am sure you are salivating already, so I am going to go ahead and share this wonderful recipe.Egg-Free Lemon PuddingBy Meg's KitchenLemon Pudding!! Sounds interesting but complex?? Well complex is exactly what it isn’t? This recipe is probably the easiest dessert you will ever make. With basic ingredients and less than 5 minutes, you will have a fabulous refreshing dessert ready. Want to know how? The recipe works like magic!! But it simply relies on science, the emulsification of 2 fats that help set our dessert without a setting agent. Sometimes all you need is an understanding of ingredients and temperatures to create something wonderful. Let us start.Anzac CookiesBy Meg's KitchenThe Anzac cookie is a sweet cookie, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and desiccated coconut. Anzac biscuits/ cookies have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
It has been claimed that biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily, and the biscuits kept well during naval transportation (Wikipedia).
We sure have them to thank for giving the world this wonderful recipe. Its super easy, quick and delicious. It’s been our home favourite for a while now, because of the crispy, chewy texture.
Egg Free Mexican ChurrosBy Meg's KitchenChurros are deliciousness!! Gorgeous, golden fried, crispy choux pastry tossed in some cinnamon sugar and served warm. Churros are a traditional sweet/ dessert of Spain, where they originated, however they are loved all around the world. Many countries have developed their own version. The primary difference between Mexican Churros and Spanish are the serving style. Spanish churros and tossed in sugar and served along with or coated in chocolate sauce usually whereas Mexican churros are coated in cinnamon sugar and served with chocolate, caramel, whipped cream, fruit compote or eaten plain.Red Velvet Cupcake with Cream Cheese FrostingBy Meg's KitchenRed Velvet Cupcake – An absolute favourite of most kids. I guess more than the flavour, it’s the red colour of the cupcake that attracts kids!! Traditionally, red velvet cake/ cupcake was made using unprocessed cocoa powder, a kind that would impart red tinge to the cake and frosted with ermine (cooked flour frosting). With time the recipe evolved and started using beetroot juice to impart colour. The frosting too evolved and became cream cheese frosting. Cream Cheese Frosting without a doubt goes wonderfully well with the slight tang of red velvet cake, but till is not a very stable frosting to pipe. So, what we have here, is a simplified and fool proof recipe of red velvet cake/ cupcake using food colour and cream cheese frosting. Let us start… Mango Panna Cotta with Coconut CrumbleBy Meg's KitchenPanna Cotta is a creamy, melt in your mouth Italian dessert which is beautiful and jiggly and has a very smooth mouth feel. Panna Cotta literally translates to ‘cooked cream’. The cream /+ milk mixture is cooked till slightly warm and then set using gelatine. The beauty of this dessert is it’s ease of making and versatility. There are soooo many gorgeous flvaour combinations once can make. That’s why, instead of making a simple panna cotta, I decided to share a Mango Panna Cotta made with coconut milk and served with a crunchy coconut crumble.Bechamel Sauce (Cheesy White Sauce)By Meg's KitchenIf there is a quick, delicious, easy to whip up sauce recipe, it’s Bechamel sauce. It may be intimidating for some to try and get it right but follow this recipe to the T and you will never fail. Well, that’s what I always do – share only fool proof recipes, and this is one that is absolutely creamy, cheesy and yumm. Your kids are going to love for you it. Pizza, Pasta, Lasagne SauceBy Meg's KitchenSharing with you today one of my most favourite sauces. I use it for almost any Italian recipe which requires a tomato-based sauce, marinara, pomodoro or arrabbiata. It’s been a favourite from our Dips, Sauces & Spreads workshop, and once you try it, it’ll be your home favourite too!! You will never ever again buy pizza sauce form the market, after tasting how delicious this is, I give you my word for it!Golden Fried Baby Corn FrittersBy Meg's KitchenI have a very special yet simple recipe for you all – Golden Fried Baby Corn Fritters. I have grown up in a household where Chinese Cuisine was a permanent feature on our weekly menus and parties. So much so that whenever we had get together or celebration at home, people came in expecting delicious Chinese starters on the menu! I have shared an absolutely amazing Chilli Garlic Paste recipe that is so versatile that I promise you, once you try it you’ll always have a jar of it ready at home! Do try the dipping sauce version of it with these fritters. This recipe is a saver for a beautiful rainy day or a surprise visit by your guests! Now lets begin.Chocolate GanacheBy Meg's KitchenSharing the Oh So Famous, absolutely delicious, decadent and silky, shiny Chocolate Ganache! Before the recipe let me share a somewhat of a Culinary Folklore.The word ‘ganache’, as they believe, was coined in the 1920s by a famous French Chef Georges Auguste Escoffier. The story goes that one day an apprentice accidentally poured hot cream into a bowl of chocolate pieces and the chef in anger, shouted at him ‘ganache’. Ganache in French is meant to name a person of low intelligence, here used to probably exclaim ‘fool!!’. However it turned out to be one of the most versatile and widely used ingredient in the confectionary world and loved by all. And that’s where the name ‘ganache’ comes from if we were to believe!Ganache essentially is a mix of chocolate and cream in certain proportions (depending on the use of it). It can beautifully transform into a glaze, icing, frosting, chocolate sauce for desserts/puddings or ice creams, chocolate fondue, hot and cold drinks, mousse, chocolates – the uses are endless. It’s become an integral part of the Chocolate World!I shall be covering the basic ganache recipe for Dark, Milk and White Chocolate that can be used to dress cakes, cupcakes in the form of an icing or frosting.Instant Raw Mango PickleBy Meg's KitchenSome recipes have a special place in your heart! This is one such recipe, simply since it reminds me of my childhood. Raw mango pickle was an absolute necessary condiment along with ALL meals in the mango season. My mom used to get home tons of raw mango (read 50 kg plus) and prepare jars of various mango pickles to consume through the year as well gift to near and dear ones. Raw mango pickle, a favourite of mine, was taken for granted by me, now is a delicacy which I have to wait for to receive from Delhi (I am based in Mumbai and my parents live in Delhi).I was fortunate enough to have my mom pay us a visit for a couple of days last May and I decided to learn her secret recipe of the quickest, yummiest and easiest mango pickle you’ll ever taste. And so I did!! Ever since have been making a jar for home every week and it vanishes in no time (most of it into my tummy!). The wonderful part of this recipe is that it’s fresh, quick, easy with no preservatives and can be had almost immediately – Yes, no waiting unlike most pickles!Hey did I mention it has 2 versions – 1 sweet for sweet mango pickle lovers and another spicy and tangy for those like me who almost worship chillies!! Few readily available ingredients and literally 5 minutes cook time and it’s ready.If these aren’t reasons enough for you to be tempted to try out the recipe, here are some health benefits of eating raw mango:- Rich source of vitamin A and C.
- Keeps the body cool in summer, prevents heat strokes.
- Aids in digestion hence the drinks like aam panna in summer.
- Maintains the electrolyte balance in the body, considered good for blood pressure and
heart. - Boosts your immune system and helps you fight against common flu and other diseases.
- Has astringent properties and antioxidants, both do wonders for your skin.
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.
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