A good pickle can completely change a meal, and this Mangalorean Prawn Pickle proves it. This recipe brings together juicy prawns, roasted spices, and chillies in a finger-licking addictive punch.

If you love having a little something spicy on the side of your meals, this Mangalorean Prawn Pickle is going to make you very happy. It’s full of the classic slow-roasted kick that coastal dishes are known for.

The flavours remind me of the same comfort you get from dishes like our Prawn Curry. Plus this one also has that same homely charm with a simple mix of prawns, chillies and spices cooked down till everything smells amazing. It’s easy to make, stores beautifully, and only tastes better with time.

Ingredients for Prawn Pickle

• Prawns: Fresh, cleaned prawns work best here. They’re marinated before to help them firm up slightly before cooking.
• For the Masala Paste: Byadgi chillies (for colour and flavour), cumin, black pepper, cloves, cinnamon, fenugreek seeds and turmeric. Everything is ground with vinegar for that tangy base.
• Aromatics: Sliced garlic, chopped ginger, green chillies and curry leaves add freshness and that signature South Indian aroma.
• Oils: Sesame oil for frying the prawns and roasting the masala, and a little coconut oil at the end for an authentic coastal touch.
• Seasoning & Liquid: Salt and hot water to bring the pickle together and help it cook down to the right consistency.

Frequently Asked Questions

Richa’s Top Tips

• Dry the prawns really well: Any extra moisture makes the pickle watery and reduces its shelf life, so pat the prawns dry before marinating.
• Fry the prawns on low heat to help them firm up without turning rubbery. They should get lightly golden on the edges, not crisp.
• Roast the masala patiently: This is where most of the flavour comes from. Keep the heat low and roast until you see oil separating on the sides.
• Use vinegar, not water, for grinding: It gives the masala a smooth texture and also helps preserve the pickle.
• Always add hot water at the end: Cold water can reduce shelf life. Hot water blends into the masala better and helps everything come together.

Storage Tips

• Fridge: Store the prawn pickle in a clean, completely dry glass jar for up to 2–3 months. The key is keeping moisture out, so always use a dry spoon when scooping.
• Room Temperature: Avoid keeping the pickle out for long, especially in warm weather. After serving, pop it back into the fridge as soon as you can.
• Freezer: Not recommended. Freezing can change the texture of the prawns and affect the flavour of the spices.
• Shelf-Life Booster Tip: Use hot water in the recipe exactly as mentioned, it helps the pickle last longer and keeps the masala smooth.

Serving Ideas

A good prawn pickle can lift almost anything you pair it with. Here are some delicious ways to enjoy it: :

• With Rice: The classic way to enjoy spicy, tangy prawn pickle. Keep it simple and comforting.
• With Neer Dosa: Soft, delicate Neer Dosa balances the heat beautifully.
• With Nadan Chicken Curry: Add a small spoonful on the side of Nadan Kozhi Curry for contrast.
• With Parathas: Enjoy it with flaky Laccha Paratha or even simple chapatis.
• With Biryani: A tiny spoon of this pickle takes your Hyderabadi Veg Biryani to the next level.
• In Tiffin Boxes: Pairs well with lemon rice, upma, curd rice, or pongal when you want something quick and flavourful.

Customisation Ideas

• Add a coconut twist: Stir in a spoon of roasted coconut paste (just lightly roast grated coconut till golden and grind without water). It gives the pickle a coastal, almost-thokku style richness.
• Add heat in layers: Instead of increasing just the red chillies, add ½ teaspoon crushed black pepper towards the end. Pepper heat hits differently and gives you that Mangalorean-style punch.
• Oil-cured version: After the pickle cools, top it with 2–3 extra tablespoons of sesame oil. As it rests, the oil absorbs flavour and becomes a ready-to-drizzle “prawn chilli oil” for dosas and rice.

Whether you’re pairing it with a simple dal-chawal meal or adding it to a festive thali, it brings instant excitement to the plate. If you try this at home, don’t forget to tag me on Instagram @my_foodstory I’d love to see how your batch turns out!

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Mangalorean Prawn Pickle

Tangy and spicy with authentic South Indian flavors, this prawn pickle is one of those recipes that feel comforting and zingy in the same bite!

Course Side Dishes

Cuisine Indian, South Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 portions

Calories 435kcal

Author Richa

Ingredients

Marination

• 500 gms prawns
• 1 teaspoon turmeric powder
• 1 ½ teaspoons salt

ground masala

• 30 byadgi chillies
• 1 teaspoon cumin seeds jeera
• 1 teaspoon black pepper whole
• 6 cloves
• 1 inch dalchini
• 12 fenugreek seeds methi
• 1 teaspoon turmeric powder
• ¾ cup + 2 tablespoons vinegar

For pickle

• ½ cup sesame oil
• 20 garlic cloves sliced into 2
• 2 inches ginger chopped into ⅛ inch cubes
• 4 green chillies chopped into ⅛ inch long pieces
• 3 sprigs curry leaves divided
• 1 ¼ teaspoon salt
• ½ cup + 2 tablespoons hot water
• 1 tablespoon coconut oil

Instructions

• Take prawns in a bowl, add turmeric powder, salt and mix well. Set aside to marinate for 30 minutes.
• Add all ingredients for ground masala except for vinegar to a mixer. Add ¼ cup of vinegar and start grinding the spices. Add 2-3 tablespoons of vinegar at a time and grind to a smooth paste. This method of grinding ensures the smooth grinding of paste.
• Heat sesame oil in a kadai or pan, add the marinated prawns and fry them on low heat for 5-6 minutes till the moisture evaporates and prawns get roasted on the edges to a golden brown. Remove from oil and set aside on a plate.
• Heat the same kadai, add garlic, ginger and green chillies and saute for 1-2 minutes till they are fragrant. Add 2 sprigs of curry leaves and saute for a few seconds. Add the ground paste, salt and roast on low for 10-12 minutes till the masala gets roasted and oil separates from the side of the pan. While frying, if the masala sticks to the sides of the pan, scrape them out and add to the masala getting roasted. This will add more flavour to the pickle.
• Add roasted prawns, mix well and cook for 2-3 minutes. Add hot water, mix well, cook for 2-3 minutes, add the remaining 1 sprig of curry leaves and take off the heat.
• Cool completely, store in an airtight glass container and refrigerate.

Video

Notes

1. Make sure you use only hot water to increase its shelf life.
2. Pickle stays good for 2-3 months in the refrigerator.
3. Glass container is ideal as its stored for a longer period.

Nutrition

Calories: 435kcal | Carbohydrates: 16g | Protein: 19g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 2469mg | Potassium: 355mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 27mg | Calcium: 123mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Mangalorean Prawn Pickle appeared first on My Food Story.

These Falooda Paan Shots are everything you love about Indian desserts– fun, colourful, and bursting with flavour 💚

Some desserts make people smile the moment they lay their eyes on them and these Paan Falooda Shots do exactly that. They look colourful, festive, and are bursting with that nostalgic paan flavour we all love after a big Indian meal. 

If you’re putting together a festive spread soon, these pair beautifully with our Masala Chai Panna Cotta for a modern twist, or Rasmalai Cake, if you want something rich and indulgent alongside. This recipe is simple to make, easy to serve, and 100% guaranteed to impress. 

Ingredients for Paan Falooda Shots

• Paan Leaves: The heart of the recipe that’s responsible for the vibrant green color, and fresh, minty, slightly bitter flavours 
• Gulkand and Saunf: Give the drink its signature sweetness and a floral, paan-shop-style aroma.
• Vanilla Ice Cream: Makes the paan milk smooth, creamy, and perfectly balanced.
• Sabja Seeds: Also known as basil seeds.Soaked until they puff up for a fun, chewy falooda texture.
• Vermicelli: For added texture
• Cardamom Powder: For warmth, fragrance, and to lift the flavour.
• Rose Petals and Crushed Pistachios: For garnish 

Richa’s Top Tips

• Blend smooth: Make sure the paan milk is blended really well so you don’t get bits of leaf while sipping.
• Don’t skip soaking: Let the sabja seeds sit in water for at least 10 minutes to an hour till they puff up properly.
• Layer neatly: Spoon each layer carefully so the shots look pretty and don’t mix too soon.
• Chill before serving: Keep the paan milk in the fridge for a bit, it tastes way better cold.

Frequently Asked Questions

Storage Tips

• Fridge: Store paan milk in an airtight glass bottle for up to 2 days. Keep it chilled and shake well before using.
• Freezer: You can freeze the paan milk for up to a week in small airtight containers. Thaw in the fridge and blend again before using.
• Room temperature: Avoid leaving assembled shots out for more than 30 minutes. The ice cream will melt and the layers will lose their texture.

Serving Ideas

Paan Falooda Shots are a total showstopper on any dessert table, bright, festive, and fun to serve. Here are a few ways to make them shine even more:

• After Paneer Tikka Skewers – A refreshing, sweet bite to end a spicy, savory meal.
• With Savoury Snacks – A classic combination for your indulgent festive parties

For more such recipes check out some more Unique Diwali Sweets Recipes, perfect for planning your next celebration spread!

Did You Know?

Paan leaves have been part of Indian tradition for centuries not just as a mouth freshener but as a symbol of hospitality and celebration. They’re packed with antioxidants and are said to help with digestion, which is why you’ll often find paan served after a big meal. 

ConclusionThese paan falooda shots are all about fun, flavor, and celebration, a little desi, a little fancy, and a lot of delicious. They’re easy to put together yet feel festive enough for any celebration. If you make them, share your version on Instagram @my_foodstory, I’d love to see how you serve yours!

Watch Falooda Paan Shots Recipe Video

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Falooda Paan Shots

These Paan Falooda Shots are everything you love about Indian desserts– fun, colourful, and bursting with flavour 💚

Course Desserts

Cuisine Indian

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 8 Falooda Shots

Calories 81kcal

Author Richa

Ingredients

For paan milk

• 6 paan leaves Betel leaves
• 1 teaspoon saunf
• 1 tablespoon gulkand
• ½ teaspoon elaichi powder
• 3 scoops vanilla icecream
• 6 ice cubes
• 1-2 tablespoons milk

For Faloods shots

• 8 shot glasses
• ½ cup soaked sabja sweet basil seeds
• ½ cup cooked vermicelli
• ¼ cup vanilla icecream
• 1 tablespoon dried rose petals
• 1 tablespoon crushed pista

Instructions

• Chop off the stalk & thickest part of the vein from paan leaves as it tastes pungent/bitter.
  6 paan leaves
• Add all the ingredients for paan milk to a blender and blend till smooth.
  1 teaspoon saunf, 1 tablespoon gulkand, ½ teaspoon elaichi powder, 3 scoops vanilla icecream, 6 ice cubes, 1-2 tablespoons milk
• Add 2 teaspoons of sabja seeds to a shot glass, add 1 teaspoon of vermicelli as the second layer, fill ¾ of the glass with paan milk. Add a teaspoon of vanilla icecream, garnish with a few rose petals & crushed pista. Repeat the same for all the shot glasses and serve immediately.
  ½ cup soaked sabja, ½ cup cooked vermicelli, ¼ cup vanilla icecream, 1 tablespoon dried rose petals, 1 tablespoon crushed pista, 8 shot glasses

Video

Nutrition

Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 9mg | Potassium: 71mg | Fiber: 4g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 0.4mg | Calcium: 82mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Falooda Paan Shots appeared first on My Food Story.

Firecracker Crispy Potato is the most PERFECT snack to serve if you’re hosting this festive season! It’s a fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time. 

Meet my ultimate party trick: Firecracker Crispy Potatoes! These crunchy, golden bites are bursting with Indo-Chinese flavours and wrapped to look like little firecrackers 🎉  

The filling combines a spicy, aromatic potato, paneer, and Schezwan sauce  filling, rolled in thin samosa sheets, and fried (or air-fried!) till crisp and irresistible. Perfect for Diwali, house parties, or even along with your evening chai, these crispy potatoes are fun to make, look super impressive, and taste even better. 

These are one of those instantly hit unique recipes just like my Achari Paneer Naan Bombs and Papad Bowl Katori Chaat which you have got to try as well! For more festive snack ideas, check out my Diwali Recipes Round-Up which is my OG hosting guide!

Crispy Potato Ingredients Overview

Filling Base – Potatoes and paneer
Aromatics – Garlic, ginger, onions, green chillies, and capsicum for a fragrant, spicy punch.
Sauces – Homemade Schezwan sauce, and soy sauce bring the signature Indo-Chinese heat and umami.
Binders – Oats powder or cornflour to make the coating batter and hold everything together.
Wrappers – Thin samosa sheets rolled around the filling for that firecracker look + crunch.
Oil – For deep frying or brushing if air-frying.

Richa’s Top Tips

• Don’t overfill, make sure to make a lemon-sized ball for easy wrapping.
• Make sure to cut the samosa sheets in 2 for the perfect bite-size firecrackers. 
• Work in batches for even frying and perfect crispness.
• Want to prep ahead? Shape and freeze the rolls and fry straight from frozen when ready.

Frequently Asked Questions

Serving Ideas

• Serve hot with Schezwan Sauce, Sweet Chilli Sauce, or my creamy Boiled Egg Mayonnaise. 
• Pair them with other festive favourites like Spring Rolls, Chilli Paneer, or Veg Manchurian from our Diwali Party Snack Round-Up.

Crispy, spicy, and full of fun, these Firecracker Potatoes are guaranteed to light up your snack table. Quick to make, endlessly addictive, and bursting with flavour – they’re the perfect bite for your next festive get-together!

Recreate this and send me pictures of your festive spread over on my IG @my_foodstory! 

Watch Firecracker Crispy Potato Recipe Video

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Firecracker Crispy Potato

A fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time, this Firecracker Crispy Potato is the ultimate Diwali party snack of this season!!

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 firecracker potatoes

Calories 176kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 2 tablespoons groundnut oil or any neutral flavored oil divided (+ ⅓ cup oil for deep frying)
• 2 tablespoons finely chopped garlic
• 1 tablespoon finely chopped ginger
• ¼ cup finely chopped onions
• 1 green chilli finely chopped
• ¼ cup finely chopped capsicum
• 4 medium potatoes boiled, peeled & mashed – approx. 2 cups
• ½ cup grated paneer
• 1 tablespoon + 1 teaspoon schezwan sauce
• 2 teaspoons light soy sauce
• ½ teaspoon salt
• ½ teaspoon crushed pepper
• ¼ cup oats powder or cornflour
• ¼ cup cornflour
• ¼ cup + 2 tablespoons water
• 10 samosa sheets cut into 3mm wide x 6-7 cm long, strips

Instructions

Potato-paneer filling

• Heat 3 tablespoons of oil in a pan or kadai, add garlic, ginger and saute for a few seconds on high until fragrant. Add green chillies, onions, capsicum & saute for 2-3 minutes till onions turn translucent. Add mashed potatoes, paneer, schezwan sauce, soy sauce, salt, pepper, oats powder and saute for a few seconds till the sauces get absorbed well. Set aside to cool.

Samosa sheet strips

• Cut each samosa sheet into 2 & cut out 3mm wide x 6-7 cm long strips. Transfer the strips to a plate.

Making firecracker potatoes

• Mix cornflour in water to make the coating batter. Take approx. 2 tablespoons of the potato mix and make lemon sized balls. (You may grease your hands with oil if needed) set aside. Dip each ball in the coating batter, roll on the samosa sheet strips, dip again into the coating batter and roll again on the samosa sheet strips to form a fire cracker (watch video for more details) and set aside. Coating & rolling ensures that the strips stick well & firecrackers hold shape, so do not skip it. Repeat the same process for rest of the balls.

Deep frying method

• Heat ⅓ cup of oil in a deep kadai or pot and deep fry the firecracker potatoes on medium heat till they turn crisp & golden. Do not overcrowd the kadai so they get fried well. Fry in batches and set aside.

Airfrying method

• Preheat the airfryer at 140C and brush the basket/tray with oil. place the firecracker potatoes, gently brush or drizzle oil on them. Air fry at 140C for 12-15 minutes & at 190C for 3 minutes till they turn golden brown and crisp.
• Serve immediately as they stay crisp when hot.

Video

Nutrition

Calories: 176kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 275mg | Potassium: 342mg | Fiber: 2g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 1mg

This article was written and researched by Navya Khetarpal.

The post Firecracker Crispy Potato appeared first on My Food Story.

This Eggless Marble Cake recipe is the simplest way to get bakery type results at home, even if you don’t have a microwave or oven! 

Who says you need an oven to bake a great cake? This eggless marble cake proves you don’t. It’s soft, chocolatey, and comes together right on your stovetop! It’s one of those recipes that look complicated, but are actually surprisingly easy. The mix of vanilla and cocoa gives it that classic “bakery” flavour, and those marbled swirls make it look festive and super tempting! Trust me, once you try this version, you’ll make it again (and again).

Eggless Marble Cake Ingredients

• Maida (All-purpose flour): This is for the  base of the cake, to keep it soft and light. Sift it once to avoid lumps.
• Sugar powder: For sweetness. Powdered sugar mixes better than granulated.
• Baking powder & salt: Your rise-and-balance duo. Baking powder makes it fluffy, and salt brings out the flavours.
• Oil: Keeps the cake moist without making it heavy. Any neutral oil like sunflower or vegetable oil works fine.
• Curds (Yogurt): Adds moisture and gives a soft crumb. Use fresh, slightly thick curd — not sour.
• Vanilla essence: Adds that classic bakery aroma and balances the cocoa flavour.
• Milk: Helps get the right batter consistency. Add gradually to avoid making it runny.
• Cocoa powder: Brings in the chocolate swirl and that rich marble effect — use good-quality unsweetened cocoa.
• Table salt (for baking): Used to create an even heat base in the kadai instead of using an oven.

Richa’s Top Tips

• Preheat the kadai properly: The salt base needs to be evenly hot before placing the cups in. Preheat for at least 10 minutes (5 on medium, 5 on low) so the cakes cook evenly and rise well.
• Use the right-sized cups: Small steel or aluminum cups work best. Avoid glass or ceramic as they retain heat unevenly on the stovetop.
• Don’t overmix the batter: Mix only until everything is combined. Overmixing makes the cake dense and heavy instead of soft and airy.
• Make clean swirls: When marbling, use a toothpick to gently swirl the chocolate and vanilla batters together. Don’t overdo it or you’ll lose the beautiful pattern.
• Cool completely before unmoulding: Let the cakes rest for 10–15 minutes before removing them from the cups. This helps them firm up and release cleanly without breaking.

Frequently Asked Questions

Storage Tips

• Room Temperature: If you’re planning to eat the cakes the same day, keep them covered at room temperature for up to 12 hours.
• Fridge: Store the marble cakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature or warm slightly before eating.
• Freezer: You can freeze the cakes for up to 1 month. Wrap each mini cake tightly in cling film and store them in a freezer-safe box.
• Reheating: Warm in the microwave for 10–15 seconds or steam briefly to bring back the softness. Avoid overheating, as that can dry the cake out.

Serving Ideas

These mini marble cakes are perfect for almost any occasion, from evening chai sessions to last-minute dessert cravings. Here are a few ways to make the most of them:

• With Chai or Coffee: A slice (or two) goes beautifully with your evening tea or a cozy cup of coffee.
• Topped with Chocolate Sauce: Pour some warm ganache or chocolate syrup over the cake for that café-style indulgence.
• With Ice Cream: Serve slightly warm with a scoop of vanilla or chocolate ice cream for a quick, satisfying dessert.
• For Festive Gatherings: Add them to your Diwali dessert table for a homemade touch.
• With Whipped Cream and Berries: Top the cake with whipped cream and fresh strawberries or blueberries for something light and pretty.

Customisation Ideas

• Add a coffee twist by mixing a teaspoon of instant coffee into the chocolate batter for a mocha flavor.
• Use jaggery powder instead of sugar if you prefer a deeper, caramel-like sweetness.
• Stir in chopped nuts or choco chips to make every bite more fun and textured.
• Add orange zest to the vanilla batter for a fresh, citrusy lift.
• Make it festive by topping with a drizzle of melted chocolate or a dusting of powdered sugar once cooled.

This eggless marble cake is proof that baking can be easy, even without an oven. It’s soft, swirly, and the kind of treat that disappears way too fast. Try it once and you’ll probably find yourself making it again just because it’s that simple. 

If you do, tag me on Instagram @my_foodstory so I can see your stovetop masterpieces!

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Eggless Marble Cake | No Oven, No Microwave

This Eggless Marble Cake recipe is the simplest way to get bakery type results at home, even if you don’t have a microwave or oven!

Course Desserts

Cuisine international

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3 mini cakes

Calories 240kcal

Author Richa

Ingredients

• ½ cup maida
• ¼ cup powdered sugar
• ¾ teaspoon baking powder
• ⅛ teaspoon salt
• ⅛ cup oil
• 1 ½ tablespoons curds
• 1-2 drops vanilla essence
• ¼ cup + 2 tablespoons milk divided
• 1 ¼ teaspoons cocoa powder
• 1 ¼ cups table salt for baking

Instructions

• Take maida, sugar powder, baking powder, ⅛ teaspoon salt in a bowl & give a quick mix to combine all the ingredients. Add oil, curds, vanilla essence, ¼ cup of milk and mix to make a smooth batter.
  ½ cup maida, ¼ cup powdered sugar, ¾ teaspoon baking powder, ⅛ teaspoon salt, ⅛ cup oil, 1 ½ tablespoons curds, 1-2 drops vanilla essence, ¼ cup + 2 tablespoons milk
• Divide the batter into 2 bowls. Add cocoa to 1 of the bowls with ½ – 1 tablespoon of milk and give a good mix.
  1 ¼ teaspoons cocoa powder, ¼ cup + 2 tablespoons milk
• Take a large, thick bottomed kadai or pan, add 1 ¼ cups of salt, spread to cover the kadai base well. Place a trivet on the salt and close the lid. Heat the kadai on medium for 5 minutes & on low for 5 more minutes for preheating the kadai.
  1 ¼ cups table salt
• Grease the cups well with oil and pour the batter as shown in the video. Make a marble pattern with the toothpick.
• Place the cups on the trivet, close the lid and bake on low for 25-30 minutes or till the toothpick inserted in the cake comes out clean to indicate the cakes are baked.
• Rest for 10-15 minutes and unmould.

Video

Nutrition

Calories: 240kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 47414mg | Potassium: 69mg | Fiber: 1g | Sugar: 11g | Vitamin A: 33IU | Calcium: 170mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Eggless Marble Cakes (no oven, no microwave) appeared first on My Food Story.

Healthy is no longer boring with these vibrant beetroot tikkis!. Crispy on the outside, soft and flavourful on the inside, your snack time just got its glow up.

If you’re anything like me, I am pretty sure you’re always on the lookout for snacks that are a little healthier but still super satisfying. And these beetroot tikkis totally deliver on that! They look awesome, are crispy, and packed with flavour to the brim.

I love making a batch of these for tea-time or when friends come over and they always disappear fast. You can pan-fry, use an air-fryer or even bake them depending on your mood and how much washing up you want to avoid  

Beetroot Tikki Ingredients

For the tikki mixture:

• Beetroot, grated – Adds colour, nutrition, and earthy flavour.
• Mashed paneer – Makes the tikkis soft, rich, and protein-packed.
• Cooked rice – Helps bind everything while keeping the texture light.
• Boiled sweet potato, mashed – Adds natural sweetness and moisture.
• Finely chopped onions – For a bit of crunch and sharpness.

Spices and seasoning:

• Salt, cumin powder, chaat masala, amchur powder, pepper powder, and a pinch of garam masala.  All come together to add tang, warmth, and balance to the tikkis.

For binding:

• Oats powder – A healthy gluten-free binder that holds the mixture well.

For cooking:

• Sunflower oil or any neutral-flavoured oil – Used for shallow-frying the tikkis till crisp and golden.

Richa’s Top Tips For Beetroot Tikki

• Squeeze out excess moisture from the beetroot – This helps the mixture stay firm and prevents soggy tikkis.
• Mash everything well – Make sure the paneer, sweet potato, and rice are properly mashed so the mixture binds smoothly.
• Don’t skip the oats powder – It’s the secret to holding everything together without using breadcrumbs or flour.
• Cook on medium heat – This ensures the tikkis get crispy on the outside while staying soft inside.
• Shape with greased hands – Lightly oil your palms before shaping to avoid sticking and get smooth, even tikkis.

Frequently Asked Questions

Storage Tips

• Fridge: Store leftover beetroot tikkis in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or air fryer for a few minutes until crispy again.
• Freezer: Freeze uncooked tikkis by placing them on a tray until firm, then transfer to a ziplock bag. They stay good for up to 1 month. Thaw in the fridge before pan-frying.
• Meal prep friendly: You can make the mixture a day in advance and store it covered in the fridge. Just shape and fry when ready to eat.

Serving Ideas

These beetroot tikkis are super versatile so here are some fun ways to serve them:

• Tikki Chaat – Use these in place of aloo tikkis in your aloo tikki chaat recipe. Top with yogurt, chutneys, and sev for a colourful, spicy street food-style snack.
• Burger Patties – Sandwich them into buns with mint chutney, onions, and lettuce for a vibrant vegetarian burger.
• Wrap it Up – Roll the tikkis into a homemade roti or tandoori roti with sliced veggies and chutney for a quick lunch wrap.
• Add to Salads – Crumble leftover tikkis over a chickpea salad or quinoa bowl for added protein and crunch.
• Frankie Filling – Use as a base in your kathi roll or mumbai-style frankie recipe with spicy sauces and onions.
• With Dips – Serve as an appetizer with dips like mint chutney, garlic yogurt dip, and spicy mayo.
• Tea-Time Snack – Just serve warm with chai and masala peanuts or cheese crackers for an easy evening nibble.

Customisation Ideas

• Add herbs for freshness: A handful of chopped coriander or mint leaves can add brightness and lift the flavour.
• Use millet instead of rice: Swap the rice with cooked foxtail millet, barnyard millet or even amaranth for a more nutrient-dense twist.
• Make it cheesy: Add a bit of grated cheese into the mixture or as a stuffing for a melty centre.
• Turn it into kebabs: Shape the mixture around skewers and grill or bake for beetroot seekh kebabs.
• Crust it up: Press the tikkis into crushed cornflakes or poha before frying for extra crunch.
• Spiced coating: Dust lightly with seasoned semolina before cooking for a crispy spiced crust.

Beetroot tikkis are proof that snacks can be equal parts nourishing, delicious, and fun to make. Whether you’re serving them at a festive gathering, packing them into lunchboxes, or sneaking one (or three) with your evening chai, they’re bound to wow.

Tried them? Tag me on Instagram @my_foodstory, I’d love to see your version!

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Beetroot Tikki | Beetroot Cutlet

Healthy, easy to make, and incredibly delicious, these vibrant beetroot tikkis are crispy on the outside, soft inside, and full of flavour in every bite!

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Total Time 26 minutes minutes

Servings 16 tikkis

Calories 147kcal

Author Richa

Ingredients

• 1 beetroot 1 cup, 170 gms, peeled and grated
• 1 ¾ cups mashed paneer 150 gms
• ¾ cup rice 100 gms
• 1 sweet potato ½ cup, 100 gms, boiled, peeled and mashed
• ⅓ cup finely chopped onions
• ¾ teaspoon salt
• 1 teaspoon cumin powder
• 1 teaspoon chat masala
• ½ teaspoon amchur powder
• 1 teaspoon pepper powder
• 2 ½ tablespoons oats powder
• ⅛ teaspoon garam masala powder
• 3 tablespoons sunflower oil or any neutral flavored cooking oil divided

Instructions

• Take grated beetroot in a bowl. Add all the ingredients except oil and give a good mix so that all the ingredients are mixed well to make the tikki mixture.
  1 beetroot, 1 ¾ cups mashed paneer, ¾ cup rice, 1 sweet potato, ⅓ cup finely chopped onions, ¾ teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon chat masala, ½ teaspoon amchur powder, 1 teaspoon pepper powder, 2 ½ tablespoons oats powder, ⅛ teaspoon garam masala powder
• Grease your hand with oil, take approx. 2 tablespoons of the mixture and shape them into round tikkis. This should yield approx. 15-16 tikkis.
  3 tablespoons sunflower oil or any neutral flavored cooking oil
• Heat a flat pan with 1 tablespoon of oil, add tikkis and fry on medium for 3-4 minutes till they turn crisp and golden from the underside.
• Flip, drizzle oil on top and sides of the tikkis and fry the other side till it’s roasted well.
• Fry in batches if needed.

Video

Notes

1. To cook sweet potatoes : You may steam them for 20 minutes or bake them for 60 minutes at 160C.

Nutrition

Calories: 147kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 128mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2008IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 0.3mg

This article was researched and written by Harita Odedra.

The post Beetroot Tikki | Beetroot Cutlet appeared first on My Food Story.

Percy’s Grow Room Podcast ‘High on Home Grown’ Hits 1 Million Downloads!

At The Vault, we’re lucky to be part of a passionate and ever-growing cannabis community. One place we always like to hang out is Percy’s Grow Room, a friendly, no-nonsense cannabis growers forum where new growers are always welcome, and experienced cultivators are more than happy to share their tips, tricks, and sometimes even their seeds!

Recently, we caught up with Percy’s very own Macky, the host of the High on Home Grown podcast, to congratulate him on hitting a huge milestone: over 1 million downloads.

“It’s still a bit surreal, to be honest,” says Macky. “We started the podcast just to give growers a voice during the lockdowns. Like a space to chat openly about cannabis, share grow advice, and have a laugh along the way. It was never about chasing numbers. But to hit a million downloads? That’s a big one. we are all very happy with such a massive milestone.”

High on Home Grown is recorded weekly by a team of international growers and cannabis enthusiasts, many of whom you’ll recognise from the Percy’s forum itself. Each episode covers grow guides, cannabis news from around the world, interviews with top names in the industry, and regular Q&As with the live chat. But what really sets it apart is the vibe. It feels like sitting down with your mates and talking about plants. And maybe AI, some philosophy, and definitely the (more than) occasional rant about governments messing with cannabis laws.

“It’s cannabis culture, mate. We keep it real and authentic. No corporate nonsense. We’re not afraid to talk about what matters, be it prohibition, plant science, or just why your plants might be going yellow.”
We’ve seen firsthand the support this podcast gives to home growers, especially those just starting out. From how to germinate seeds to how to harvest and cure properly, High on Home Grown is packed with value, but never feels like a lecture. And if you’re in the grow game already, you’ll likely learn something new (and have a few good laughs while you’re at it).

So what’s next?

“Well, there’s more interviews and grow guides coming every week, as always. The goal is just to keep doing what we do, growing the community, and helping people grow better weed. We just want as many people as possible to realise growing cannabis is an amazing hobby, and it is very easy to do. You just need to get started and we can help you get to harvest. You just have to take the first step. All the information you need is in our grow guides series.Just start at episode one, and go from there.”
We love that. And if you’ve not checked it out yet, now’s the time. Whether you’re trimming buds or transplanting seedlings, put High on Home Grown on in the background. Your plants will thank you for it.

Available on Spotify, Apple Podcasts, YouTube, or wherever you get your podcasts. Just search for High on Home Grown and you will find them.

And don’t forget to join the grow family over at PercysGrowRoom.com. It’s 100% free and always welcoming.

Breaking news!

Rumour has it they may be interviewing George (The Vault Owner) on an upcoming episode, if you have any questions you would like them to ask George let us know in the comments section below.

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Remember: It is illegal to germinate cannabis seeds in many countries including the UK. It is our duty to inform you of this fact and to urge you to obey all of your local laws to the letter. The Vault only ever sells or sends out seeds for souvenir, collection or novelty purposes.

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Welcome back to my guide for the perfect weed-based New Year’s Eve party. In this part we are going to be looking at some fantastic edible and drink options that you could serve to your guests. This is perfect for those who love going above and beyond when hosting. Also for those who just love spending their time in the kitchen. The other amazing aspect of serving cannabis food and drink is that you can get everyone high without your flat or house stinking of smoke! 

New Year’s Punch 

So you can make pretty much any kind of punch with a little forward planning. Decarboxylated weed can be infused with pretty much any liquid and if you start now you should have plenty of time before New Year’s Eve. 

So we are going to focus first on how you make your cannabis infused juices for your alcohol free punch. You can add booze if you want but honestly it won’t be for everyone. 

Honestly you can directly infuse your juice but it might be easier to just go ahead and make your own tincture. Then you can put as many droplets as you like into the punch and guests have the option of making theirs stronger if necessary. 

To make your tincture just decarboxylate your weed and put it into a mason jar with some food grade ethanol. The cannabis that you put in needs to be fully covered by the alcohol. Stir well and store in a cool dry place for a few weeks and make sure you shake it often. Filter it through cheesecloth into a glass bottle with a dropper. 

Now for your New Year’s Eve punch with a little extra punch. 

You will need:

• Cranberry Juice
• Orange Juice 
• Lemon Juice 
• Lemonade 
• Ice 
• Tincture 

This is a really yummy and refreshing combination of flavours with that delicious extra fizz to it. Combine as much as you like of the cranberry and orange juice as you like, it’s totally up to your taste. Then just put in a little of the lemon juice because it can be overpowering but it adds a nice brightness to it. Pour into a bowl over ice and then slowly add your lemonade. If you want it to be kitsch and 80s throw in some large, round lemon slices. Then you can put in as many drops of tincture as you like. I would probably make yourself a glass and figure out how much you want per serving. 

Stoner Fondue  

Did you know you can make weed cheese? I sure didn’t. 

You will need: 

• 2 tbsp Butter
• 1 cup Cannabis Milk (which is very easy to make just google it) 
• 2 tbsp All Purpose Flour
• 2 cups Cheese (probably something that melts well like cheddars) 
• Pinch Salt 
• Pinch Cayenne Pepper

Melt your butter in a saucepan and whisk in the flour like you’re making a roux. Very slowly add your cannabis milk and keep moving until it is totally lump free. Then pour in your cheese, very like making a cheese sauce. Stir in your paprika and salt then you can serve it right away. It’s kind of like a fondue meets a cheese dip and it’s absolutely delicious with some lightly toasted crusty bread. 

Cheese Cake 

I’m really into cheese now so let’s make something sweet, delicious and easy that most people will go crazy for. 

You will need: 

• 75g Butter
• 250g Shortbread 
• 300g Cream Cheese
• 250g Mascarpone 
• 300ml Cannabis Double Cream (you can use the milk technique to make cannabis cream.)
• ½ can Caramel 
• 40g Cocoa Powder 
• 50g Dark Chocolate 

Use butter to line the tin you’ll be using for your cake. Smash your biscuits into fine crumbs, if you have a food processor then great but if you don’t just smash ‘em with a rolling pin. Throw these boys into the tin, squish them down firmly, and pop them in the fridge. 

Now just mix your mascarpone, your cream cheese and your cocoa with the icing sugar until it’s lovely and smooth. Then in another bowl whisk your cannabis cream until it starts to stiffen. Fold it into your cheese mixture before covering your biscuit base and putting it back into the fridge. You want it to stay in the fridge for about an hour. 

Next let’s get that caramel nice and warmed up in a pan. Don’t overhead it but just warm enough that you can spread it properly. Spread the caramel over the top of your cheesecake and put it back into the fridge. 

Finally we are going to take that dark chocolate and melt it in a glass bowl in the microwave or you can do it over a bain marie if you’re feeling posh. Take your melted chocolate and drizzle it over your cheesecake. Then if you like you can decorate but that’s pretty much it. Put it back in the fridge until you want to serve it, maybe shove some sparklers in there, do it up. 

Gummies

Gummies are a fantastic thing to have available at a party so here is a nice easy gummy recipe that your guests will love. 

In order to make your gummies you’ll need to make some cannabis coconut oil which you’ll be able to find instructions for all over the internet or in some of our previous articles. It’s very easy and doesn’t take too long. 

You will need: 

• ½ cup Cannabis Coconut Oil 
• A Packet of Flavoured Gelatin (Maybe use veggie if you aren’t sure.) 
• 2 tbsp Unflavoured Gelatin 
• ½ tbsp soy lecithin 
• ½ cup Cold Water 

Put the soy lecithin, the oil and the water into a pot on a low heat. Let the coconut oil completely melt into the liquid and then add in both of your gelatins. 

Stir it slowly and constantly, keeping it on the heat for 10 – 15 minutes. Be very careful that it doesn’t come to a boil. 

Strain the mixture through an extremely fine sieve to make sure you don’t end up with any lumps. 

Transfer your mix into some gelatin moulds as quickly as you can, a lot of people say you should use a dropper. 

Then you just pop that into the freezer for 20 – 25 minutes and there you are. Perfect cannabis edible gummies. 

Written by Tasha Porritt

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Since we are in that section of time where this year has the audacity to end even though I swear it literally just started, it’s time to start getting some New Year’s Eve plans together. If you and your friends enjoy a smoke there are better ways that you can add this into your celebration of the New Year in a more fun way than just rolling a joint. There are tons of fun things you can make such as food and drinks. You can plan lots of weed-friendly activities and if you have some real stoner buffs in the group maybe it could be fun to put some games and quizzes together. I’ll even have a look at the best strains to smoke at your party and the best ways that you can prepare your home for your guests. 

Best Strains 

If you’re feeling generous then maybe you will want to put out a little selection of strains that your guests can enjoy. Almost like a cheese board but for weed, also definitely have a cheese board…obviously. These are thought to be the very best strains for the New Year’s Eve party. 

Blue Dream  – This lovely little hybrid is a fantastic party strain. She is long-lasting, cerebral, energetic and generally uplifting. People can get so tired around this time of year. Coming out of huge family Christmas celebrations, dealing with holiday travel, dark and cold weather, just lots of stress. This is a perky strain that has just a touch of that relaxing Indica that will put everyone in a great mood. 

Girl Scout Cookies – You’ve likely heard of this strain before, definitely one of the most popular on the market for a long time now. She is another one that is going to bring the mood up but also provide some serious relaxation. If you are having a chill night in with a few friends this is the strain for you. 

Green Crack – This baby is essentially cannabis rocket fuel. If you’re having a big, high energy party then this is the perfect strain. It’s cerebral and stimulating with a great social edge. Perfect for those who are already in the party mood and for those who are just exhausted and struggling to get into the spirit. 

Bubba Kush – Now this one is definitely a full Indica and any guests partaking should be warned that too much will have them out for the count. However, if they are super stressed, maybe socially anxious, struggling with chilling out for any reason, this is the strain. Just a little bit will take the weight of the world off your shoulders and open you up to a fun and relaxed evening. 

Party Preparation 

So next we need to figure out what kind of party you are looking to have. It could be anything from a shindig where weed is present to literally weed themed. There are a few things you need to make sure you have sorted out before you start letting your guests in. 

Playlist  – Obviously you are going to need a playlist which very much depends on your friend group and the music you are into. Make sure that no matter what the genre you don’t go for any songs that last too long, lyrics are usually a good idea, and plenty of things you know people will recognise. 

It’s New Year’s so no matter what genre you want things that are fun and upbeat. Songs that fit well behind conversation but that people can also dance to. I know it’s tempting to just throw on your usual playlist full of songs you love, but nothing is worse than being high/drunk and suddenly a 7 minutes dark wave instrumental coming on and just destroying the vibe. Go for things everyone will like, not just the genres that you and a couple of others are definitely into. 

Alcohol – So this really depends if this is a party full of stoners. Obviously, weed and booze don’t go well together for everyone. Personally I wouldn’t provide alcohol, especially if I’m planning on providing weed, but allow people to bring their own booze especially if they aren’t smoking. 

Smoke Station – This can be a really cute addition to your selection of strains. You can provide a mix of skins, tobacco, grinders, maybe some pipes, whatever you like really. Obviously this is completely optional as is providing strains, probably an idea for the wealthier among us. Or it could be cute to make it a potluck, everyone brings their own weed and paraphernalia. 

Smoking – Make sure one of the first things you do is ensure that everyone knows the rules about smoking. It can be tough if you live in a flat or you have a lot of people to not end up with your house stinking. If you live in a warmer climate you should ensure windows etc. are open. However, if you are dealing with the cold there are a few things you can do. 

You can put down blankets on all of your furniture so that they can just go into the wash afterwards. 

Maybe limit the number of joints on the go at any one time so that you can minimise the amount of smoke in the room. 

You can also request that people smoke out of certain windows or in certain rooms that have extractor fans such as the kitchen. 

The last thing you want to do is have all of your fabrics smell too strongly or upset your neighbours. 

Invites – Keep a close eye on your invite list. You don’t want to have too many people all crammed together if you are going for a weed themed party. Make sure everyone knows to ask if they want to bring anyone and don’t invite hundreds of people thinking that just a few will show up. Too many different people stoned together can be a bit much and if you are providing strains you don’t want it all to vanish before you’ve even started. 

Come back next time for part 2 where we have a look at some fantastic party food and drinks! 

Written by Tasha Porritt

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Remember: It is illegal to germinate cannabis seeds in many countries including the UK.  It is our duty to inform you of this fact and to urge you to obey all of your local laws to the letter. The Vault only ever sells or sends out seeds for souvenir, collection, or novelty purposes.

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We are getting on into December now so for anyone who still has purchased a gift for that special stoner someone in their life, this is a list of all the best gifts that any weed fan would love to have this Christmas. Don’t worry we are going to look at a wide range of prices and gift styles so hopefully there will be something for everyone. I’ve just realised that it’s the 20th so probably gonna want to get on it, or hopefully you live somewhere where these things can be found in shops. I mean really if you are reading gift ideas this late that’s on you. 

Storage Jars

These are fantastic because they come in all different shapes, sizes, prices, and literally every single stoner could use one. A lot of people store their weed in bags or maybe a mason jar but this is definitely not ideal, especially if you’re a slow smoker. 

Weed storage jars are special because they are specially designed to keep weed at the perfect level of humidity to maintain the THC levels over longer periods of time. Some of these jars are absolutely gorgeous as well so you can help a special someone create a beautiful display of their favourite strains. Some even have a little space for labelling so you can feel like a weed witch. That sounds so good to me I don’t know about anyone else. 

A lot of these jars are sold in normal shops as containers for herbs or sometimes wine so you may be able to purchase this in any normal fancy person shop. 

Grow Kit

This is the ideal gift for the aspiring grower and they range from extremely affordable to a little more expensive. No matter if you are purchasing for someone you are very close to as a main gift or even if you are getting something casual as a secret Santa for someone who has expressed an interest there will be something to suit you. 

Most kits come with a great range of stuff to get started including a pot, soil, a germination kit, seeds, booklets of growing info, and all sorts of other stuff. These might be an online purchase unless you live in specific parts of the world so get to it. 

Cookbooks

For the foodie stoner in  your life there are tonnes and tonnes of fantastic cannabis cookbooks on the market. There are some very well known ones that should be perfect for most cannabis chefs such as the Bong Appetit cookbook which is extremely popular. It provides a master class on cannabis cooking which makes it perfect for beginners and experienced chefs alike. 

If you aren’t totally sure which book would be the best for you, definitely check out this great list of books put together by Delish. I guarantee you will find something that suits your gift needs perfectly. 

Novelty Stash Boxes

This is a really cute option if you are looking for something a little cheaper and maybe a little sillier. There are tons of different styles of novelty stash boxes that are made to look like all sorts of things. 

If you are Scotland based you might want to have a look at this very reasonably priced Irn Bru can. 

If you just want some great variety, have a look at this website that has buckets of fun and discrete cannabis storage boxes including water bottles, peanut butter jars, hair brushes, plants, basically anything you could possibly be after to hide your drugs in. 

Butter Machines and Electric Decarboxylators

This section is definitely for those who are looking to spend more on their beloved stoner. These pieces of equipment are fantastic for anyone who likes making their own edibles. Could pair fantastically with one of those cookbooks we looked at earlier. 

Decarboxylation can be a complete faff if you are doing it by hand. Not enough that you need a machine but it sure makes things a heck of a lot easier. Your basic decarboxylation machines will usually be upwards of £100 because they are pretty impressive pieces of hardware but there is still definitely a range of different types. 

You can also buy these amazing all one one butter infusion machines. Making cannabis butter can really be a long and arduous process but these machines make the entire activity a breeze. The Magical Butter all in one machine makes the process of creating cannabis butter so easy that you’re definitely setting yourself up for a whole bunch of edibles suddenly coming your way. So it’s kind of a win win. 

There is also a machine that creates cannabis oil which is usually better for making savoury stoner snacks. The LEVO II is pretty, comes in a bunch of colours, looks like any other high end appliance, but will make preparing cannabis oil incredibly easy. Once again it’s not cheap but it’s worth every penny. 

Novelty Nonsense

This category is definitely for those people in your life that you know like weed, but maybe you don’t know much else about them. There are hundreds of bits and pieces you’ll be able to buy online or in shops. Just because you’re shopping for novelty doesn’t mean you have to shop tacky. There are loads of fun but genuinely cute items you can get that won’t cost you much but will still make it seem like you care. 

One of your easiest options is definitely weed wall art. I’m not talking about the Rastafarian flag leaf or a cartoon woman with giant tits in a weed bikini. There is so much beautiful weed art on Etsy . This is a great gift for that person that likes to make smoking a part of their personality and a part of their home. 

Novelty items such as fun weird-shaped grinders or lighters are also a fantastic option. Some of these might be a little more expensive but so many are still super cheap and pretty well made. 

Then you’ve got clothing, water bottles, blankets, just anything really that is weed-themed makes a great gift for that stoner you just don’t know that well. 

Happy shopping!

Written by Tasha Porritt

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Welcome back to the final part of our festive Cooking With Cannabis series. Last time we started our marijuana mulled wine recipe, so pop back to see how to infuse wine with weed and also to get the ingredient list for this tasty winter treat. I’ll finish off with a yummy savoury recipe perfect for Christmas lunch as well as something sweet and easy to enjoy afterwards in front of whatever holiday television is gracing us this year. Probably a report that there is a comet headed towards the earth if the rest of the year is anything to go by, but we shall see. 

Marijuana Mulled Wine Continued

First, you just want to pop your weed-infused wine, the star anise, cinnamon, cloves, and lemon zest with the sugar into a large pan. Pop the hob on low heat and cook for about 10 minutes. 

After that, you simply take it off the heat and let it cool for about 30 minutes. This will allow all of those flavours to infuse through the wine. 

Then all you need to do is heat it again without boiling, give it a good stir and ladle it into mugs. There you go, worth waiting for right? 

Remember you can do an alcohol-free version by mixing apple juice and cranberry juice then doing the same weed infusion process as you would have with the wine. 

Stoner Stuffing (Meat)

Stuffing is a great thing to pop some cannabis butter into because it’s delicious, savoury and that THC will bleed right through it. 

You will need: 

• 25g Cannabis Butter 
• 2 Sliced Onions 
• 1 Small Apple Diced 
• 2 Packs of Sausages Removed From Skin
• Sage Leaves Chopped 
• 140g Breadcrumbs

Throw your sliced onions into your cannabis butter and let them sweat for a few minutes, then throw in  your apple and let it cook briefly. 

Once this has cooled you should mix it with the sausage meat, make sure all of that butter gets in there and if you like you can add some cannabis oil to the mixture to make sure you get a good buzz. 

Add a handful of sage and the breadcrumbs and seasoning before mixing it all together. 

Now it’s up to you, you can pop the stuffing inside whichever beast you’re enjoying this year, or you can shove it into a baking tin and have it as a full side. 

Stoner Stuffing (Veggie) 

I do try to have veggie options so here is your vegetarian stuffing which you will use your cannabis oil for. 

You will need: 

• 2 tbsp Cannabis Oil 
• 425 ml Veg Stock 
• 2 Garlic Cloves Crushed (or more I usually go for more) 
• 1 Onion Diced 
• 200 g Risotto Rice 
• 1 Egg 
• 100 ml White Wine 
• 1 tsp Basil 
• 2 tbsp Pine Nuts 
• Some Veggie Parmesan Style Cheese 

Grab yourself a baking tin and line it with baking paper. Preheat your oven to 180 degrees C. 

Next step will be much the same as the last recipe, we are going to sweat our onions in the cannabis oil. Then chuck in the pine nuts to toast followed by the risotto rice and garlic which we will cook for a couple of minutes. Make sure it all soaks up as much of the oil as possible. 

Next pour in your wine, if you want to really go ham you could cannabis infuse that ahead of time, and let it bubble a little. 

Then we are going to add our veggie stock before bringing it to the boil. Reduce the heat and cover it for about 10 minutes. 

Once the rice is cooked you want to take it off the heat and let it cool before you beat your egg, stir that in and then add your basil and seasoning. 

Then just fill the tin with the stuffing and bake for 20 – 25 minutes until the top is a lovely golden colour and serve after resting for about 5 minutes. 

Yule Log (Couldn’t Think Of A Fun Weed Name)

This is my favourite thing ever, all year round, so let’s make it a little bit more fun. 

You will need: 

Cake – 

• 85g Plain Flour
• 85g Caster Sugar 
• 2 tbsp Cocoa Powder 
• 3 Eggs
• ½ tsp Baking Powder

Filling and Icing – 

• 50 g Cannabutter
• 284ml Double Cream 
• 200g Icing Sugar 
• 1 tbsp Golden Syrup 
• 140g Dark Chocolate 

Preheat your oven to 180 degrees C, and line a baking tin with baking paper. 

In a bowl mix your eggs and your castor sugar together until they are lovely and creamy. Shouldn’t take longer than about 8 minutes. 

In a separate bowl mix together your dry ingredients and then gently sift it all into your egg and sugar combination. Use a rubber spatula to fold everything together carefully. Tip this mixture onto your baking tray and make sure it spreads evenly over the entire surface. 

Pop in the oven for 10 minutes. 

Lay out more making paper and when the cake is ready carefully tip it onto the clean paper, and be very careful not to break it. 

While the cake is still warm, carefully roll it up into the shape you’ll want it later and let it cool. 

Now to make your filling you’re just going to whisk all but 5 tsps of the cream which we will put inside the rolled-up cake once it has cooled. 

To make the icing you just need to melt the chocolate and the cannabutter in a glass bowl over boiling water. Once they have totally melted, stir in your syrup and beat in the icing sugar. 

Unroll your cake, spread the whipped cream over the top, and roll it back up again. Now you can just cover the log in the icing and voila! You have yourself a yummy yule log with an extra special something. If you like you can scatter a little icing sugar over to make it look like it’s been in the snow. 

Bon appetit! 

Written by Tasha Porritt

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Remember: It is illegal to germinate cannabis seeds in many countries including the UK.  It is our duty to inform you of this fact and to urge you to obey all of your local laws to the letter. The Vault only ever sells or sends out seeds for souvenir, collection, or novelty purposes.

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Welcome back everyone, let’s have a look at some more delicious holiday recipes that you can fill to the brim with THC. Last time we went through the process of making weed milk for weed nog! We went over the ingredients there so pop back to see what you need and we will move on with the process. 

Weed Nog Continued

So once you have all of your ingredients together you need to pop your egg yolks and sugar into a bowl and whisk them together. 

Then pour your cannabis milk into a pot with the vanilla extract and heat it slowly until it’s simmering. Then transfer the hot milk into the egg and sugar mix then whisk them all together. 

Pour it all back into the pot and heat again slowly and keep stirring till it starts to thicken. You can either take it off the heat and then stir in the brandy or just leave it to cool. Once cool, pop it in the fridge for about three hours. 

Then whip up that cream and fold it gently into the chilled nog mixture. 

The final part is up to you, you can serve it over ice which can be really tasty or you can heat it again with the cream added in. Then sprinkle on the cinnamon or nutmeg and maybe throw a cinnamon stick in for decoration. 

There you have a delicious THC-filled Christmas treat. 

Ganjabread Mince Pies (I mean it’s gingerbread but…I mean you get it.)

This is actually a recipe I found online and altered a little to make it just a touch more fun. I’m not a mince pie person so I can’t attest to the quality of the recipe but heck, it seems like it would be pretty good. Certainly super Christmassy at any rate. 

What  you’ll need: 

• 124 g Cannabis Butter
• 400 g Mince Meat
• 250 g Plain Flour
• 1 tbsp Ginger Syrup
• 50 g Chopped Stem Ginger 
• ¼ tsp Ground Cinnamon 
• ½ tsp Ground Ginger 
• 3 tbsp Golden Caster Sugar 
• 1 Egg

You’ll also need a biscuit cutter and a cutter for a tiny gingerbread person. Yes I said person, it’s 2022 and I’m not going to gender pastry. 

First we are going to make that gingerbread pastry. In a large bowl pop your cannabutter, chopped into cubes, your flour and your spices. Add a large pinch of salt and crumb the mixture with your likely very cold hands, which is perfect. Crumbing is basically just working the mixture through your fingers until it looks like breadcrumbs. 

Stir in your golden caster sugar then add in the egg and stir it all together until it starts to clump. 

If you have a food processor you can pop the ingredients in there to combine it into a dough and knead it. If you don’t, which is probably most of you, just tip it onto a lightly floured counter and knead it like you would bread dough. 

Once you’ve created a nice smooth dough you can shape it into a disk and pop it in the fridge. Don’t forget to cover or wrap it so that it doesn’t get crumbly and dry. Leave it in there for a minimum of 30 minutes. 

Next we are going to make the mincemeat, well not really make it because we are using premade but I guess we are preparing it. First of all though, preheat your oven 170 degrees C. Next you’re just going to mix your chopped ginger and syrup into the mincemeat. 

Lightly flour the counter top again and roll out your dough around 3mm thick. Grab yourself a muffin tin and start cutting out your bases. With this recipe and an 8mm biscuit cutter you’re supposed to be able to get 12 bases leaving pastry for your gingerbread peeps. Press the bases into the muffin tin carefully. 

Pop about 1 tsp of the mixture into each of these bases, don’t over fill them. You may need to gather up the pastry and reroll it for the gingerbread people. Once you’ve done that, cut out 12 of them and place gently on the top of each of the pies. 

Now just pop them in the oven for 20 – 30 minutes, keep checking to make sure they aren’t burning. Lift them out, put them on a rack, and let them cool before dusting with icing sugar. 

Marijuana Mulled Wine 

So this is one that you can do with alcohol free wine if you like but if you want to go a bit harder this Christmas you can add some THC to your mulled wine. 

First we just need to learn how to imbue liquids with THC, it’s surprisingly easy but does take a while. 

To combine cannabis with alcohol all you need to do is decarboxylate the weed as you would for butter or oil. Then put the weed and the wine into a mason jar with your desired ratio, basically however strong you want the wine to be. Stir well and then put the jar in a dry cool place for a few weeks. Give it a little shake or a stir daily to make sure the mixture doesn’t settle too much. 

The longer you can steep the mixture the stronger it will be but you’ll still get a kick if you can’t steep it for too long. 

Once it’s done just strain the plant matter out of the wine as you usually would and it’s ready to be used in some tasty mulled wine. 

This will have to go into another article but I’ll give you the ingredients for your mulled wine. 

You will need: 

• Your Cannabis Wine 
• Strips Of Lemon Zest 
• 4 tbsp Caster Sugar 
• 4 Cloves
• 2 Star Anise 

This is a super easy recipe that will be ideal for either a lovely festive party or really just for enjoying on a snowy night in front of a film alone or with a loved one. It can be intense combining weed and wine so just go easy if you haven’t done it before. See you next time for the recipe!

Written by Tasha Porritt

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This time of year is synonymous with food which makes it a perfect opportunity to really enjoy some good cannabis cooking. You probably have a few days off and it’s expected that you’ll eat more than you can possibly handle on any other day of the year. The best way to enjoy some true gluttony is to combine it with being delightfully stoned. These recipes will be especially good for those who aren’t able to be with family this year, like me. Instead, I’ll be doing an orphans Christmas with a few friends and you better believe that this research will be getting used. Let’s have a look at all the delicious cannabis-based treats you can make this festive season. 

I won’t waste space going over how to make cannabis butter or cannabis oil but you can find full descriptions in previous Cooking With Cannabis articles or there are plenty of super easy walk throughs online to use. 

Hash Challah

I’ve decided this year I’m going to start with something from my heritage. Obviously this time of year isn’t just for Christmas and despite us not being practising, my dad always makes delicious loaves of challah bread. This bread isn’t the easiest to make but it is delicious and definitely worth the effort. 

What you’ll need: 

• 70ml Cannabis Infused Olive Oil 
• 70g Caster Sugar 
• 500g White Bread Flour 
• Sachet Fast-Action Yeast 
• 2 Beaten Eggs
• Poppy Seeds 

First you want to put your sachet of yeast into a bowl then add a pinch of sugar and a few spoons or warm water. Give it a stir then leave it to do its thing. After around 10 minutes it should be nice and foamy which means the yeast is activated. 

While you wait you can get a large bowl and combine the rest of the sugar with the flour and a pinch of salt. Make a well for your pre beaten eggs, pour in half of the eggs and your cannabis oil along with the yeast mixture. 

Get 200 ml of warm water and pour in slowly, if you overdo it you can end up with wet dough that won’t plait properly. Now gently fold the dry and wet together with your hands until it forms a springy and slightly damp dough. You can continue to add water through this process to try and get the perfect texture. 

Now just flour your countertop and lay the dough out for kneading. I can’t really describe my technique but you should be able to find plenty of great kneading techniques online. You need to knead for about 10 minutes till the dough has a nice spring to it. 

Form the dough into a ball and then coat with a little extra cannabis oil if you have it, if not normal olive oil is fine. Place into a bowl and cover with a clean non-fluffy tea towel before letting it prove for an hour. 

Next you want to get a baking tin and line it with parchment paper. Then uncover your dough, which should have doubled in size. Divide your dough into three equal pieces and roll each of them into a long sausage shape. Bring an end of the pieces together and then start plaiting them carefully. When you have plaited the length of the loaf, tuck the ends together and move it into the baking tin, covering again with the tea towel for around 40 mins. 

After this you should have a puffy plaited loaf sitting snugly in the baking tray. 

While this is happening you can preheat the oven to 180 degrees C. Use a brush to cover the challah in the rest of the beaten egg. Make sure you get every part of the loaf even in between the plaits. Then sprinkle with poppy seeds and bake for up to 30 minutes, but check it after 15 to make sure it doesn’t burn. 

Then just leave to cool and there you have it, a yummy cannabis infused challah bread. If you are feeling really naughty maybe make some cannabutter to spread on it as well. 

Weed Nog 

Ok the name is a little weird but you get what I’m driving at. We are going to make some weed infused eggnog which can be alcoholic or virgin, up to you. 

This is going to be part 1 because I spent too long talking about challah. But what we will learn in this section is how to make cannabis infused milk. 

All you’ll need is some full fat milk, some cheese cloth, a sieve, and of course some weed. Annoyingly this can’t really be done with substitute milks because you need the fat to bind the THC to the liquid. 

Apparently you don’t even need to decarboxylate the weed first, but it will be heated with the milk to activate the THC. You want to grind your weed up nice and fine, put it with the milk into a big pot, and bring it to a simmer. Stir it all together and cover it, leaving it to heat for about an hour. Keep on stirring and make sure it doesn’t boil or burn. 

Once that hour is up you want to leave the milk to cool in the pot. Once it’s cool you can put the cheese cloth in the sieve and strain the milk through into a bowl or container. As soon as that’s done your milk is ready to use, just pop it in the fridge and gather your other ingredients. 

You will need:

• 3 Large Egg Yolks 
• 800 ml Cannabis Milk 
• 75 g Caster Sugar
• 1 tsp Vanilla Extract 
• Pinch of Ground Cinnamon or Nutmeg 
• 200ml Whipping Cream 
• 75 g Caster Sugar 
• Cinnamon Sticks to Serve 

Then if you want to add a little extra spice you can add as much brandy as you like. This obviously depends on your tolerance and how much weed you put in your milk. 

Ok, I’m out of space but come back next time for the rest of this yummy weed nog recipe. 

Written by Tasha Porritt

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Make sure you never miss another Vault promo – sign up for our newsletter at https://www.cannabis-seeds-store.co.uk/the-vault-newsletter

Remember: It is illegal to germinate cannabis seeds in many countries including the UK.  It is our duty to inform you of this fact and to urge you to obey all of your local laws to the letter. The Vault only ever sells or sends out seeds for souvenir, collection, or novelty purposes.