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Sheer Payra
Milk burfi made easy with milk powder …. Exotic dry fruits, rose water and green cardamom flavours this mithai that looks so lovely that you would want to eat it the moment you see it.
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Coriander Mint Pesto
A zara hatke pesto sauce. Fresh coriander leaves and fresh mint leaves replace fresh basil leaves to give the traditional pesto sauce a new identity. This bright green, cheesy, herby and nutty dip works great for toasts, pizzas, pastas.
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Pear And Brie Crackers
A crunchy dessert topped with cheese and pear is a simple fruity post-meal serve to be had with a vanilla scoop. This hot-and-cold pairing is simply delicious.
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Chocolate Walnut Fudge
Chocolate and walnuts make a wonderful combination. Whichever dish you make with this combination is a winner. Here we have used the combination to make a super delicious fudge which will be devoured by both children and adults.
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Couscous Salad
Couscous is a traditional North African dish of small steamed granules of rolled semolina which is generally served topped with a vegetarian or non-vegetarian gravy. Here we have used it to make a tasty salad with radish, cherry tomatoes and tossed in a delicious dressing.
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Carrot Walnut Cake
Carrots are rich in vitamins, minerals, beta carotene, fiber and antioxidants that support our immune system. So here we have made a cake with carrots and walnuts, that is also a powerhouse of nutrients. The sweet and warm aroma with the soft texture of this cake will make this an absolute hit!
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Walnut Phirni in Chocolate Cups
Chocolate and walnuts make a great combination, and when walnut phirni is served in chocolate cups it is divine This recipe is from FoodFood TV channel
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Motichoor Ice Cream
Whenever there are lots of motichoor laddodos leftover, do not despair. Make use of them to make something else that will be enjoyed by everyone. That’s exactly what we have done here. Used them to make delicious and unusual ice cream which you can serve even at parties.
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Keto Brownie
In keto baking, instead of sugar and flour, substitutes like almond flour, coconut flour and sugar free sweeteners like erythritol are used which make them much lower in carbohydrates than their traditional counterparts. In the taste department however they compete well the traditional brownies.
