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13/10/2025
Moong Dal Vada
(Moong Dal Vada is made by grinding soaked moong dal into a batter, which is then spiced and fried until golden and crispy. It's a simple and straightforward)
Ingredients
1 cup split wash moong dal
1 large onion finely chopped
2 tbsps cilantro finely chopped hara dhania
1 tbsp green chili minced
1 tbsp ginger finely shredded
1 tsp cumin seeds jeera
1/8 tsp baking soda
1 tsp salt
Add 1 lime juice to the vada batter if you like tangy taste
Also need oil to fry
Instructions
Wash and soak dal over night
Grind dal coarsely using very little water.
Add all the ingredients to the dal batter, onions, cilantro, green chili, ginger, cumin seeds, and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vada's will be hard.
Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vada's will not cook through and will not be crispy.
Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vada's until golden-brown all around. Moong Dal Vada should be crispy from outside and should be soft inside.
Notes
Serve Moong Dal Pakoras Mint Chutney.
22/05/2025
Summer Special
Mini Mango Cheese Cakes. (NO BAKE)
Ingredients
The Base Filling:
digestive biscuits (190 g)
⅓ cup butter (80 g), melted
Fillings
full fat cream cheese (300 g), room temperature
1 cup unsweetened natural Greek yogurt (250 g), room temperature
½ cup powdered sugar (60 g), sifted
1 cup mango puree (250 g)
1 tablespoon lime juice
½ cup whipping cream min 35% fat (125 ml), chilled
Others
more mango puree , for topping
Some cubed mango , for topping
Instructions
The Base
Prepare 15 muffin liners in two muffin pans. Set aside.
Place biscuits in a ziplock bag and using a rolling pin, bash them until you get fine crumbs.
Place in a bowl together with butter and mix well.
Divide evenly into 15 muffin liners and using the back of a spoon, press to compact. Place in the freezer for 30 minutes.
The Mango
Peel a mango, take out the meat, and place it in a blender like this. Add in lime juice and blend until smooth.
Separate 1 cup aside for the filling.
The Filling
Place cream cheese in a bowl and using a hand held mixer, whisk until fluffy. Then add in powdered sugar and yogurt. Mix everything well.
Now add in mango puree and mix. Set aside.
In another bowl, add in whipping cream and whisk until stiff peaks. Then add in into cream cheese mango mixture. Gently fold everything to combine.
Using an ice cream scoop, fill all the muffin cups. Shake the muffin pan to help the filling settle in. Use an offset spatula to smooth out the top.
Place in the freezer (not fridge) for 3 hours or until they are firm.
Notes
Depending on the size of the mango, you might need more than 1 mango since we also want to have more puree and cubed mango for the topping.
These cheesecakes are creamy and have no gelatin/agar-agar so don't leave them out at room temperature for long.
Serving Tip: Remove the muffin liners and transfer them to a serving plate. Spoon some mango puree on top followed by cubed mango and some mint. I like to wait around 10 minutes before serving them so that the texture is super creamy (not so frozen). This time will change depending on how cold your freezer is and the ambient temperature.
Serve Cold.
Enjoy.
14/05/2024
Mutton Biryani.
14/05/2024
Immune Booster Juice for healthy lifestyle.
02/05/2024
Chicken Tikka with fries and coleslaw.
23/03/2024
Traditional Eid Breakfast.
18/09/2023
Jeera Rice and Chicken Korma.
01/09/2023
Chicken donuts
01/09/2023
Tandoori chicken with rice and avocado salad.
31/08/2023
Address
Brockley Drive
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