Eggless 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!!
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!!
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)
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…
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!
Chunky Crunchy GranolaBy Meg's KitchenThe markets are flooded with varieties of granola, muesli, and energy bars. Most of us are so confused of what the ingredients are, which is a better product, and a healthier one for our families!! All of these are definitely healthier alternatives than binge eating fried namkeens and snacks but that doesn’t make it 100% natural. There is one thing I strongly believe in – anything that is on store shelves for a long period and sold to consumers with a long shelf life, will always have preservatives and additives to extend the shelf life. It cannot be 100% natural. Even though all products have the required licensing and use only food grade, industry approved preservatives and additives it cannot be better than freshly bake homemade granola, using pure ingredients, can it?? So here I present to you an extremely flexible, versatile base recipe to make the yummiest crispy, crunchy granola that you will ever have! Use the ingredients you have available, use the ingredients you enjoy and create customised jar of granola for your family in flat 20 minutes! Try this recipe out and I promise you won’t buy another box of granola from the market again.
Street Style Hakka NoodlesBy Meg's KitchenPresenting to you my version of the Indianized, desi, street style ‘Hakka Noodles’ or ‘Chow mine’. This recipe belongs to my Stir Fry Cooking workshop and is really the easiest, quickest recipe to make when you are craving garlicky, spicy noodles. I highly recommend you to, go through the replay of the live session we held on Facebook since I have shared VERY important tips and tricks to make this recipe a success for you!! The key lies in the technique involved in making a bowl of stir fry. Have a look at the video for sure. The chilli garlic paste that we have used is fabulous. The recipe is available on our website www.megskitchen.in. Check it out!
Instant Pizza RecipeBy Meg's KitchenWho does not love a good pizza? In these times of lockdown, we all have craved for things we love to eat, and pizza is surely one of them. Though deliveries are open, I wouldn’t recommend risking it AT ALL! Instead why not simply learn how to bake a yummy pizza with easily available ingredients. Usually pizza bread is made with yeast as a leavening agent. However, since most of us don’t have yeast available, I am sharing in instant pizza recipe which takes less than 30 minutes from start to end!! How cool is that?? The bonus tip is that this recipe can be used to make yummy stuffed garlic bread too!! To make things even simpler, I have a fabulous pizza sauce recipe shared on my Instagram highlights. You HAVE TO try it out if you haven’t yet! It works great for pastas, pizzas, lasagnes, and open toasts etc. definitely check it out!
Eggless Fudgy Chocolate BrowniesBy Meg's KitchenHere is a recipe to fulfil all your chocolate cravings during the lock down. It’s super easy, uses basic ingredients and absolutely delicious! Even your kids can attempt making it. If you don’t have cocoa powder simply skip it. If you don’t have dark chocolate, use milk chocolate. And you can increase the flour: fat ratio, omit or increase the baking powder to achieve different texture and goodness with each experiment. Feel free to play around with the recipe. Hope you enjoy it!
Pistachio Cardamom NankhataiBy Meg's KitchenNankhatai has a very special place in our hearts because of the childhood memories we all have attached to these melt-in-the mouth cookies. Nankhatai undoubtedly is as basic and traditional of a recipe as it can get. It contains no leavening agents, just simple and pure ingredients. It uses the good ness of ghee and regular sugar that we can powder at home and use!! This leaves you with no excuse to get into your kitchens and start creating deliciousness!!
Mexican Lemon QuinoaBy Meg's KitchenIt's an extremely healthy, vegan and gluten free version of it. Mexican Lemon Quinoa is my version of a quick, yummy and easy one pot meal. Believe it or not, lemon zest is the hero of this dish! Don’t miss out on adding it. The freshness it lends to a dish is unmatched and very different from the lemon juice flavour! Must try!!
Thin Crust Ragi PizzaBy Meg's KitchenEasy to Make 100% Ragi/Nachni Roti This pizza recipe isn’t just any recipe! Let me tell you why. For the longest time I personally struggled to make millet rotis and other stuff I keep experimenting with using millet flour. Millets are very low in gluten or completely gluten free making it very difficult to knead a dough and roll them out for roti, pizza, tortillas etc. This technique enables you to make soft, puffed rotis that are quick and easy to make. For making a pizza you just need to roll out a bigger and thicker roti like a parantha and cook it. That becomes your pizza base. Let’s begin with the recipe.