aishwaryas_kitchen

This is our favorite ‘ shaam ki chai ka saathi’ - Sooji Paniyaram! Super healthy and easy to make, this makes a perfect snack and breakfast option 💁🏻‍♀️ Basic ingredients makes it my go-to snack recipe in days ❤️
Cooking and preparation: 35 mins Makes around: 20 pieces

Ingredients:
1. 1 cup semolina
2. ¾ cup curd
3. ½ cup water
4. 3 tsp oil
5. 1 inch ginger, crushed or grated
6. 1 green chilli, finely chopped
7. ½ onion, finely chopped
8. 4-5 curry leaves, finely chopped
9. 3 tbsp coriander leaves, finely chopped
10. pinch baking soda
11. Salt as per taste

Steps:
1. In a large mixing bowl, combine rava, curd and salt. Mix well to form a smooth paste
2. Now add ½ cup water and mix well to form thick batter. You can add some more water to adjust the consistency
3. In a kadai heat the oil and saute ginger, green chilli and onions
4. Sauté for a minute or till onions turn light golden
5. Add this roasted mixture into the rava batte
6. Now add curry leaves and coriander leaves and mix well.
7. Let it rest for 20-25 minutes
8. Add a pinch baking soda just before preparing appe and mix well
9. Heat paniyaram pan and add few drops of oil inside the holes
10. Now fill the each hole with a tbsp of sooji batter
11. Cover and simmer for a minute or untill they get cooked slightly
12. once the base turns golden, flip them to the other side
13. simmer and cook on low heat until they turn golden brown
14. Serve hot with your favourite chutney
@ Dubai

These souffle pancakes without baking powder or soda are unbelievably light and fluffy! Whipped egg whites are a substitute to baking powder in these pancakes and create an incredible airy texture. This recipe can be whipped together in minutes! It’s so simple and your go-to breakfast recipe during days! 💁🏻‍♀️
Cooking and preparation time: 20 mins
Serves: 4
Ingredients:
1. 1 cup refined flour
2. 2-3 pinches of salt
3. 2/3 cup whole milk
4. 1 tsp vanilla extract/essence
5. 3 large egg yolks, eggs should be at room temperature
6. 3 large egg whites, at room temperature
7. 1/4 cup white sugar

Steps:
1. Separate the egg whites from the egg yolks. Keep the whites separately
2. In a bowl, add flour, salt, milk, vanilla, and egg yolks and whisk just until smooth.
3. In a separate bowl, whip the egg whites with a hand mixer on medium speed. Once the egg whites are beginning to thicken, slowly add the sugar into the egg whites with the mixer still on. Beat the egg whites until they just start to hold stiff peaks. They will still look glossy at this point.
Note: The egg whites must hold stiff peaks like the picture in my post. If they are not, you need to whip them longer. But don't overdo it, else you will lose the needed texture
4. Add about one quarter of the egg white mixture into the pancake batter and stir it in completely using a spatula 5. Add half of the remaining egg whites into the batter and gently fold it in using the spatula, being careful not to deflate the air out of them
6. Add the remaining egg whites and fold in again gently ensuring egg whites are mixed evenly
7. Heat a pan and pour 1/3 to 1/4 cup of batter onto it. Spread the batter out to a circle with the back of a spoon
8. Flip the pancake when the bubbles pop on the top surface and the bottom is lightly browned. Cook until lightly browned on the other side.
9. Serve hot topped with maple syrup/honey and fruits/dry fruits of your choice

What to do when you have an unbearable craving for cake but it’s lockdown time? Bake it yourself 💁🏻‍♀️
Presenting to you Glazed Fresh Cream Fruit Cake freshly baked from my oven with lots and lots of love !! ❤️🎂 🥝🍒🍓🥭
Ok bye, time to satisfy by craving! 🤤

That’s me keeping an eye on the waiter serving snacks at a wedding 😂🤦🏻‍♀️

But for now, stay home and stay safe 🌸

Italian Cream cheese egg white omelette is pure heaven! Takes less than 10 mins to mak, it will surely make your morning brighter 🌸 Power packed with protein and good fat, it’s definitely a super healthy start to the day 💁🏻‍♀️Do try this recipe and I promise you’ll love the combination 🙂 A indeed!
Cooking time: 10 mins
Serves: 2
Ingredients:
1. 5 egg whites
2. 5-6 tbsp classic cream cheese
3. 1 tsp olive oil
4. 1.5 tsp dried Italian seasoning
5. Salt as per taste
6. 2-3 pinches black pepper powder

Steps:
1. Whisk the egg whites with salt and pepper for around 2 minutes
3. Heat a flat pan (9-10 inches size) and spread olive oil on the full surface
4. Now pour and spread the egg mixture evenly on the entire pan
5. Let it cook on low flame. Once the lower side is cooked, flip the omelette
6. While the lower side cooks (flame has to be low throughout), spread the cream cheese along the diameter of the omelette an inch away from the center line
7. Sprinkle 1 tsp Italian seasoning evenly on the cream cheese
8. Once the lower side is cooked, fold the egg from the center alongeide the cream cheese
9. Sprinkle the remaining seasoning evenly on top
10. Serve hot with breads and salad

Craving for some ice cream goodness? This is a simple and perfect recipe for homemade chunky strawberry ice cream 🍓It’s so easy to make and requires only 3 ingredients! 💁🏻‍♀️ It’s super creamy and a perfectly delicious. This is absolutely and a must must try! 🌸 Yes, you can thank me later! 🥳
Serves: 4
Ingredients:
1. 15 fresh big strawberries
2. 3/4 cup white sugar powder (or as per taste or depending on natural sweetness of strawberries)
3. 2 cups fresh cream

Steps:
1. Cut the strawberries in 4 pieces each and put them in a microwave safe bowl
2. Add sugar to them and mix
3. Microwave the strawberries in the microwave for around 5 mins (in microwave mode)
4. The strawberries will start boiling and become pulpy and mushy when cooked
5. Now take out the bowl and let the cooked strawberries cool
6. Once they have cooled down, crush the strawberries into a chunky paste using a fork
7. Now pour in the fresh cream and mix well
8. Place the bowl in the freezer for 4-5 hours (it may need more or less time depending on your freezer settings) for the mixture to freeze into icecream consistency
9. Serve chilled

@ Dubai, United Arab Emirates

Have been missing street food since quite sometime! So today is homemade night 🤩❤️
Overtly simple to make, this is perfect for ! 🌸
Ok Bye! Time for some binging 🤦🏻‍♀️💁🏻‍♀️
,
PC:

Throwback to days when chilling was a necessity and not a luxury! 🥺

Who doesn’t love white sauce pasta? It’s such a simple yet indulgent recipe 😌.
Rich and absolutely drool-worthy, this one is a must try! ❤️ So sharing my version of white sauce pasta. 💁🏻‍♀️
Cooking time: 25 mins
Serves: 4
Ingredients:

1. 7-8 cloves garlic, finely chopped
2. 4 tsp maida/refined flour
3. 1/4 cup melted butter/olive oil
4. 1.5 cup full fat milk
5. 1 cup cream
6. 1-1.5 tsp dried Italian herb seasoning
7. 4-5 mushrooms, minced or sliced
8. 1/3 cup shredded mozarella cheese
9. 130g pasta (I’ve used macaroni), boiled till it’s around 60% cooked
10. Salt as per taste

Steps:
1. Heat a pan and pour in the butter along with garlic (without heating butter)
2. Saute garlic for around 2 minutes on low flame. Pls be careful that you don’t burn the butter
3. Add refined flour and sauté on low flame till the flour starts turning light golden
4. Add milk slowly and keep whisking the mixture of milk and flour in the pan while pouring milk
5. Whisk till the mixture becomes silky smooth
6. Now pour in the cream and stir
7. Add the mushrooms, Italian herbs, mozzarella and salt
8. When the mixture starts boiling, add the pasta
9. Now reduce flame to low and let the pasta boil in the sauce for 3-4 mins. Keep stirring in between
10. Turn off the flame. Serve hot

Momos is my soul food, my go-to food when I’m low and my craving satisfier when I want to binge but don’t know what I exactly want to eat! 💁🏻‍♀️This soya keema momos recipe is easy and delicious and a great substitute to chicken momos. It’s so good that you won’t be able to stop eating! 🤦🏻‍♀️ Basic ingredients makes this a must-try recipe during 🌸
Cooking time: 45 mins
Makes: 16-18 momos
Ingredients:
• For filling:
1. 60g big soya chunks
2. 1/2 tsp sugar
3. 1/2 tsp salt
4. 1 small onion, chopped
5. 1 green chilli, chopped
6. 1 Maggie Masala sachet (only the tastemaker)
7. 2-3 pinches turmeric
8. 1.5 tsp ginger garlic paste
9. Salt as per taste

• For dough:
10. 2 cups maida/refined flour
11. 1/2 tsp salt
12. Water as needed to knead the dough

Steps:
• For dough:
1. In a large bowl, add maida and salt
2. Now add some water and start kneading the dough
3. Add water sufficient enough to get soft and non-sticky dough
4. The dough should be kneaded till you get a smooth ball which isn’t sticking to the vessel
5. Cover it with a cloth and let it rest for 15-20 mins
• For filling:
6. Add soya chunks in boiling water (with 1/2 tsp each of salt and sugar) and put gas flame on low
7. The water should be enough to immerse all soya chunks
8. Let them boil (4-5 mins) till they become soft
9. Now turn off the gas and drain the water. Squeeze out the excess water from the chunks
10. Grind the soya chunks in a mixer grind. The mixture should have a granular and flaky texture. Do not over grind
11. Take this out in a plate and add Maggi tastemaker, onion, green chilli, turmeric, ginger garlic paste and salt. Mix well
• To assemble the momos and steam:
12. Take the dough and make small balls from it
13. Roll the balls (like how we roll chapati) into flat circles of around 4 inches diameter
14. Place 1-1.5 tsp of the filling in the center of the rolled circle and seal the momo. You can refer to https://youtu.be/ttkOAVfVSi8 for different sealing techniques
15. Steam the momos in momo/idli maker in batches for around 8 mins
16. Serve hot with schezwan chutney

Momos is my soul food, my go-to food when I’m low and my craving satisfier when I want to binge but don’t know what I exactly want to eat! 💁🏻‍♀️This soya keema momos recipe is easy, delicious and a great substitute to chicken momos. It’s so good that you won’t be able to stop eating! 🤦🏻‍♀️ Basic ingredients makes this a must-try recipe during 🌸
Cooking time: 45 mins
Makes: Around 18 momos
Ingredients:
• For filling:
1. 60g big soya chunks
2. 1/2 tsp sugar
3. 1/2 tsp salt
4. 1 small onion, chopped
5. 1 green chilli, chopped
6. 1 Maggie Masala sachet (only the tastemaker)
7. 2-3 pinches turmeric
8. 1.5 tsp ginger garlic paste
9. Salt as per taste

• For dough:
10. 2 cups maida/refined flour
11. 1/2 tsp salt
12. Water as needed to knead the dough

Steps:
• For dough:
1. In a large bowl, add maida and salt
2. Now add some water and start kneading the dough
3. Add water sufficient enough to get soft and non-sticky dough
4. The dough should be kneaded till you get a smooth ball which isn’t sticking to the vessel
5. Cover it with a cloth and let it rest for 15-20 mins
• For filling:
6. Add soya chunks in boiling water with 1/2 tsp each of salt and sugar and put gas flame to low
7. The water should be enough to immerse all soya chunks into it
8. Let them boil till they become soft. This should take around 4-5 mins
9. Now turn off the gas and drain the water. Squeeze out the excess water from the chunks
11. Grind the soya chunks in a mixer grind. The mixture should have a granular and flaky texture. Do not over grind
12. Now take this out in a plate and add Maggi tastemaker, onion, green chilli, turmeric, ginger garlic paste and salt. Mix well
• To assemble the momos and steam:
13. Now take the dough and make small balls of 1.5 inches from it
14. Roll the balls (like how we roll chapati) into flat circles of 4 inches diameter
15. Place 1-1.5 tsp of the filling in the center of the rolled circle and seal the momos. You can refer to https://youtu.be/ttkOAVfVSi8 for different sealing techniques
16. Steam the momos in momo/idli maker in batches for around 8 mins
17. Serve hot with schezwan chutney

So what’s your FAVORITE breakfast?
For me it’s always been Dosa along with coconut chutney and mild sambar ❤️ Starting the weekend on a perfect note 💁🏻‍♀️🌸
PC: