Eggless Coconut Cake Recipe with step by step pictures. This is a rich and spongy cake recipe made with coconut, all purpose flour, sugar, butter and coconut milk. Coconut is mixed to the cake batter, so the flavor is evenly infused to the cake. This version is a simple tea time coconut cake, for more...
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Chai tiramisu cake has a delicious, moist, chai-infused cake with layers of cardamom cream dusted with a cocoa-chai topping. It is an absolutely fabulous fusion dessert perfect for Diwali or any special occasion! (soy-free with gluten-free or nut-free option)
We’re actually making a super quick cake for this chai tiramisu, instead of using ladyfingers. The rich, creamy textures of the cake and cardamom cream give you the decadence of tiramisu without any eggs or dairy needed.
You can make this with vegan ladyfingers, if you can find those, or you can use vegan cake rusks. Cake rusks are like plain biscotti available in Indian stores, and they work well as a substitute for ladyfingers. Just soak them in the chai, and use them for layering. Or, you can make this simple cake with just a few ingredients.
I heard you about wanting a cake that used a cream topping that didn’t need a freezer to set. The cardamom cream for this chai tiramisu cake sets up thick and spreadable at room temperature, no freezer needed.
Whether you make the cake from scratch or use one of the substitutions, this incredibly delicious chai tiramisu is a hit at any dinner party. It also freezes well, so you can make it ahead. Just thaw it overnight in the fridge.
Continue reading: Chai Tiramisu Cake (Chaimisu!)
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The banana leaf sadhya made for Onam, Vishu or any of the Kerala festivals has an array of side dishes that are served on the top half of the leaf. Some of these we have posted earlier
Aviyal
Thoran
Pachadi
Kichadi
Erisherry
Mango pickle
However, the mildest, creamy yet simple olan is missed if it is not on the leaf. Have you made it?
Olan is a slow cooked stew made with gourds cooked in coconut milk. It is a mild creamy curry that predominantly uses ashgourd and pumpkins. Depending on regional variations you will find yard long green beans (payar) or cooked cowpeas added to it. It is flavoured gently with salt,curry leaves and slit green chillies. Unlike a lot of Kerala dishes it doesn’t have a mustard tempering, rather a good tablespoon of pure coconut oil stirred in as soon as it is removed from the heat for that roundeness and fragrance you experience.
If you are familiar with Kerala recipes, you will know that olan is one that is probably the least made in most houses. This is because the regular olan is a runny curry with less complex flavours. However the sadhya olan with the creaminess from the coconut milk and the cooked cowpeas is a thicker version which never runs. Though mild it has a well flavoured along with the semi mashed vegetables. The key to making the sadhya style olan is managing the liquid content.
Vegetables: since this is a mild stew with gourds and pumpkins, so they make the bulk of this recipe. the withte fleshed wintermelon ( elavan) is preferred over the giant ash gourds. The pumpkin adds a it of colour and sweetness. if you cant get the wintermelon, bottle gourd, watermelon peel or chayote work well too.
Bean: the creamy composition works because of the earthy flavours from the cooked cowpeas. Cowpeas have an earthy flavour and are perfect for this mild recipe.
Coconut milk: coconut milk is the cooking liquid here. At first the this cococnut milk is used to cook the gourds in. At the final stages, string the thick coconut milk or coconut cream. this ensures that the final result is thick olan and it is creamy.
Seasoning: Salt is the only seasoning here.
Spices: this is a mild stew and uses no spices. The single green chilli added is for fragrance, not heat. This is opional.
Oil: the final roundedness of the recipe comes from half tsp of coconut oil stirred in at the end. This is an optional step, but brings the flavour exactly like the one in the sadhya.
The gourd stew or olan is a great recipe to mealplan. It stays good for a few days under refrigeration. They do freeze good, but not great. The gourds do go a bit limp upon thawing the frozen one. So add it to your mealprep not much to your freezer list.
Sadhya olan is a great accompaniment to the banana leaf meal or a South Indian thali. It pairs well with idiyappam (string hoppers), steamed breads or chappathi. In a great rush week, Olan is perfect with some toasts or just as such warmed in a bowl resembling a chunky soup.
Hope you had a great Onasadhya. If you are looking for the best organizational tips to make sadhya, do check out our post
Guide to Sadhya.
When you make this olan recipe, do share your thoughts in the discussion below. We would love to hear from you. If you like to share or save this recipe, here is the pin link.
Sadhya olan pin for later.
See you in the next post.
Mango sago, a stunning tropical dessert from Southeast Asia, is equally popular here in India! That’s simply because mango is the most loved summer fruit here and sago is part of our staples for ages!
If you wanna make just one mango dessert recipe this summer season, then make this vegan mango sago without thinking twice! You will fall in love with yourself once you try this! I bet!
This supremely creamy & velvety mango sago is just like a hug that will fill your heart & soul with warmth that you didn't even know you have always been craving for!
This gorgeous pinterest worthy dessert would be your perfect choice if you are hosting guests at home as this has a win-win combination!
Firstly, this mango sago is made with the most on-demand seasonal fruit i.e. mango which makes any summer dessert special.
Secondly, being completely dairy-free, this mango dessert can be enjoyed by everyone! Vegans and lactose intolerant guests can have this worry-free! Win-win right?
What is mango sago?
I know it would be embarrassing for me, but let me confess! I was not aware of this dish until recently when I was researching what to make with mango!
Though sago is part of our Indian food culture, in my home it is usually consumed with milk & sugar during fasting.
Apart from that I had no idea such a marvelous dessert can be made with these humble tapioca pearls pairing it with my favorite fruit of all time!
So to describe what mango sago is I would say it is an eye opener making me realize that many hidden treasures are there in my own cuisine that I am yet to discover!
The post Best Ever Vegan Mango Sago | Summer Special Mango Sago with Coconut Milk first appeared on Flavor Quotient.
I should have made and shared this Kerala style raw mango prawn curry long back given my irresistible love for prawns, but somehow I became way too late on this! This is the best summer dish I could have ever asked for!
Indian summers are hot! Scorching hot! And that’s exactly what most parts of India is going through currently! Super strong sun with blazing heat!
But if there is one thing that’s best about Indian summers then that’s the availability of mangoes, the king of fruits! We Indians are crazy about mangoes and why shouldn't we!
Mangoes are available in so many shapes, varieties and types that you can’t taste all in a single season! Then there are raw mangoes and ripe mangoes! Options are simply endless!
I have already shared many mango recipes here using either ripe or raw mangoes and all of them became supremely popular which shows our undying love for this summer fruit!
Today's recipe of raw mango prawn curry is made with raw mango and is a dish for your main course! Being an avid prawn as well as mango lover, this recipe gives me the best of both worlds!
I earnestly urge you to not miss making this summer special prawn curry this summer season as I can guarantee you will love it as much as we did!
What is raw mango prawn curry?
I discovered this raw mango prawn curry while searching for raw mango chicken curry! And thank God I did!
This tangy prawn curry is a traditional recipe from the coastal state of Kerala and boasts all the heavenly goodness of classic Keralian cuisine - seafood, coconut and of course mango!
The gravy of this raw mango prawn curry is so addictive that you will polish it off in just no time and I can vouch for that! The silky smooth gravy made of creamy coconut milk is irresistibly tasty!
Being a prawn lover, this curry became another staple of mine in my meal plans! This is healthy, tasty and cooks very fast! What more do you want to maintain a healthy eating habit?
The post Raw Mango Prawn Curry Kerala Style | Mango & Prawn Curry with Coconut Milk first appeared on Flavor Quotient.
Coconut Shrimp Pulao is a light and simple dish with a subtle flavour and delicious taste. It is made with minimal ingredients and no powdered spices so as not to over power the shrimp flavour and taste. The warm, woody fragrance of the whole spices combined with the soothing and calming sweetness of the coconut...
The post Coconut Shrimp Pulao Recipe appeared first on Mamas Secret Recipes.
This sticky black rice porridge made with coconut milk, cream and sugar is a rich and creamy decadence with a sweet fruity floral fragrance that envelopes your mouth as if it is bathed in a perfume and just a spoonful of this delight is enough to give you that soothing feeling of relaxation and later...
The post Mango Coconut Sticky Black Rice Porridge appeared first on Mamas Secret Recipes.
This king fish curry flavoured with mustard and coconut is just divine. The yellow mustard pairs so well with coconut and gives a unique flavour to this Bengali style fish curry. I wanted to keep it lightly spiced but flavourful so used only those spices and ingredients which can complement each other. I used white...
The post Coconut Mustard King Fish Curry appeared first on Mamas Secret Recipes.
“Appam” as it is called in Tamil is a breakfast delicacy which is very popular in South India and Sri Lanka. Hopper is the anglicized version of the name. The “Appam”is basically a fermented bowl shaped rice flour pancake with a soft, spongy, fluffy centre and a thin crispy, lace like network of fine bubbles...
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I know I am late to the party, but since I have discovered this amazing thing called chia seed pudding, I could not have enough of it; not only because of its supreme nutritional benefit but also for its amazing taste! What is chia seed Chia seeds have gained immense popularity in last few years […]
The post Chia Seed Pudding with Banana and Walnut | Easiest Chia Pudding Recipe appeared first on Flavor Quotient.
Even after being an avid fish lover, I never thought of making a good and comforting vegetable fish stew. Thanks to my quest for high protein dinner, I came across this luscious fish stew recipe which hit the ball out of the park in terms of taste and satiability! How did I come across this […]
The post Fish Stew with Vegetable | Protein and Omega-3 Rich Dinner for Weightloss appeared first on Flavor Quotient.
Vegan Chicken Changezi – marinated baked tofu chunks are simmered in a rich, mild tomato coconut gravy to create a vegan version of the popular spicy chicken changezi. Vegan & Gluten-free + Soy-free Option.
For a flavor-packed weeknight dinner that is plant-based and gluten-free, try this Vegan Chicken Changezi! Chicken Changezi is a popular dish usually found in restaurants in Delhi. It is a rather spicy chicken curry for which the chicken is marinated, then cooked or pan-fried.
While it cooks you make a sauce that varies a lot based on the restaurant. Sometimes the onions and cashews are fried together and blended up for the sauce. Sometimes chopped onions are cooked to golden and then blended.
To balance the heat from the chili, some cream is added. For the cream part, you can use non-dairy cream such as cashew cream, or use cashew milk, coconut milk, or some yogurt.
For this recipe, we use tofu that has been torn up into organic shapes and marinated in a flavorful marinade and then baked. You can also pan-fry the tofu if you like.
The original recipe requires the premade sauce to be reheated and kind of panfried in some butter and then the tofu/vegan chicken is added to the sauce and then garnished with cilantro, chili, and some more butter and served. But for simplifying the recipe, I cook the sauce and then add the baked tofu. You can also use store bought vegan chicken subs, soycurls or chickpeas here.
Vegan Tofu Rogan Josh (Tofu in Chili Yogurt Sauce)
Tofu Vindaloo Recipe (Indian Tangy Chili Sauce)
Continue reading: Vegan Chicken Changezi
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