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.
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.
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!
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:
  1. Rich source of vitamin A and C.
  2. Keeps the body cool in summer, prevents heat strokes.
  3. Aids in digestion hence the drinks like aam panna in summer.
  4. Maintains the electrolyte balance in the body, considered good for blood pressure and
    heart.
  5. Boosts your immune system and helps you fight against common flu and other diseases.
  6. 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?
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.
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.
Mint & Coriander Green ChutneyBy Meg's KitchenGreen Chutney is something I have to have to have on my plate, no matter how flavourful or spicy or bland my meal is, I love accompaniments and green chutney being my favourite one. I make it twice a week, though I know households that make it fresh every day. Freshly made chutney tastes amazing and if you can manage to, go ahead and make it fresh. Like I mentioned on Instagram, there are soooo many versions of it that it’s difficult to document all, but I am sharing the most basic, quick and easy one here today.
Kulle Ki ChaatBy Meg's KitchenKulle ki Chaat literally translates into chaat in a kulhar. Its an Old Delhi, Chandni Chowk speciality and is probably one of the few Indian Chaat recipes that is not fried and odesnt have a fried ingredient. Its super versatile and healthy. You can make it with seasonal fruits and vegetables, mango, apple, oranges, kiwi, banana, cucumber, potatoes, tomatoes etc. I used tomatoes, cucumbers and boiled potatoes in my live session. You can use bell peppers, sweet corn, Italian herbs for an Italian version . Let’s begin.
Dal PalakBy Meg's KitchenPulses are rich in protein and added greens into it, will only make your dish more nutritious and wholesome. This recipe can be converted into dal palak khichdi so easily. My favourite 2 dals that I use are Split Green Moong Gram and Arhar (Toor) Dal. When you have some left-over dal, add chopped onions, green chillies, some spices and make a dough for dal parantha out of it and you’ll a delicious breakfast option ready! So let’s begin with this easy wonderful recipe..