Celebrate mango season with this easy and delicious No-Bake Mango Cheesecake featuring Indonesian Mangga Gedong. This creamy dessert features a buttery biscuit base, a zesty cream cheese filling, and a vibrant mango jelly layer for a perfect tropical treat.
A nutritious Sindhi specialty from Ulhasnagar, this grilled vegetable sandwich is topped with protein-rich, garlicky moong dal and tangy chutneys. A wholesome, low-oil meal that perfectly balances raw crunch with comforting street food flavors—try this unique twist on a classic toastie!
This 9 layered cake is very popular in south eastern countries, every country has its own take on this. Mostly its pandan flavour based. The proof of a good made KUE is the ability to peel off the layers. This traditional cake is easy, but a little time consuming. 7 mins between each layer, and a final 25 mins to finish off. The texture will be glutininous and a bit sticky. This kue uses no oil. Its available at most markets and bakeries. Cut into slices and wrapped neatly in plastic. The satifaction in making it at home is awesome. Pls do try it. Because I made it with mocha flavours, it resembles the goan cake Bebenica. But I understand that Bebenica is baked. This is steamed. Recipe credits go to my son Karan who made it for his youtube channel: https://youtu.be/0Y1lxTavKRg I will share the step by step photos in comments. Ingredients Method Mix together tapioca flour, all purpose flour and sugar and salt, and vanila powder. Now mix coconut milk and water, and add to the dry ingredients slowly, mix well till it forms a smooth batter. (can strain to make sure there are no lumps). Divide the batter into 3 bowls. Following the ratio 2:1:1. Now keep the bigger bowl aside. Into remaining 2 bowls add diluted coffee and diluted cocoa powder. Grease a rectangular container properly. Heat a steamer, when its hot, place the container in it, and put 2 ladles of chocolate batter. Cover and steam for 7 mins. Next add 2 ladles of white batter. Steam for 7 mins. Now add 2 ladles of coffee batter. Steam for 7 mins. Keep alternating flavours till the last layer. Steam for 25 mins. Remove the container and let it cool completely for few hrs, gently loosen it with a spatula and overturn on a chopping board which is covered with a plastic sheet (important). Next wrap the knife in a plastic and then cut the slices (we find this easier). Can try greasing the knife too. Enjoy!
This awesome spread is very addictive in its mellow and smooth taste. My favourite jam to have when in the mood. I got introduced to this kaya on one of my trips to Singapore, way back in the 1980s. Had it at Yakun Kaya Toast outlet, and since then I am a big fan… of both, the jam as well as the coffee shop 😊 Slather it on a slice of toast and relish it, or even add thin slices of cold butter on top of the jam, fold over and munch into it. Of course accompanied by a hot cup of coffee or tea. This kaya stays fresh up to a week in the fridge. Srikaya jam is popular in traditional coffee shops across South East Asia, served with toasted bread and cups of strong filter coffee made with condensed milk, and accompanied by half-boiled eggs served with a drizzle of soy sauce. Adding a mix of palm sugar and white sugar gives the kaya a subtle caramelised taste. The traditional method takes hours of slow cooking, whereas this recipe barely takes 10 to 12 mins. Remember to cook on a low flame. Ingredients • 200 ml thick coconut milk (I used tetrapack) • 2 pandan leaves tied in a knot (or 1/2 tsp vanilla essence) • 50 gms grated palm sugar • 50 gms white sugar • 4 egg yolks (beat lightly with a fork) • A pinch of salt Method
A vegetarian dish which is simple to cook and delicious to eat describes Ras Kalaan, which originates from the southern state of Kerala. In spite of not containing any onions, garlic, or ginger, it is yet so pleasing to the palate. In today’s recipe, I have added drumsticks, sweet potato, broccoli, and green peas. Normally, it is made using tubers like yam or potatoes. I like adding different vegetables to this, and at times have even used mushrooms, baby corn, etc. Do try this recipe, which comes together very quickly. Kalaan, a name which was so unfamiliar to me years ago, until I stumbled upon it by chance when South Indian food was a big mood with me. It was that particular year when I was cooking a lot of South Indian food. Having been born and brought up in India, I love the regional food which our great country has to offer. Back to the Kalaan, which is basically a Keralite preparation made with fresh coconut and yogurt. Its fresh and tangy taste is so refreshing, making you want to make it often. The ideal pairing for this vegetable is rice, though I prefer having it with a roti adai, rice flour roti, or paratha. Many of us have an image about South Indian food which probably consists of dosa, idli, uttapams, etc. Reality is that it is a vast platter of numerous dishes which delight the palate. So, on to the recipe. Feel free to replace any vegetables with your favourites 😊. Ingredients For Tempering Method
