VEGAN CHOCOLATE CAKE 

A simple, moist chocolate cake with a vegan ganache – for the chocoholic vegan!
It is easy, deeply chocolatey and moist. And like most oil cakes, it keeps well for days. You would never guess it was missing eggs or dairy! As good as any “regular” chocolate cake.
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
P.S. Here I used whipped cream for decoration, but one can use vegan ganache in its place.
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INGREDIENTS:
For the cake:
1 1/2 cups all-purpose flour
1 cups granulated sugar
1/4 cups cocoa unsweetened
3/4 tsp baking soda
1/2 tsp salt
80 ml or 1/3 cups vegetable oil
1 tsp vanilla extract
1 tsp vinegar
 1 cups of water
INSTRUCTIONS:
  1. Preheat oven to 160 C/ 325 F . Butter and flour a 6 inch round pan. Line the bottom with parchment (optional).
  2. Whisk together all the dry ingredients – flour, sugar, cocoa, salt and baking soda in a large bowl.
  3. Add all the wet ingredients – oil, vanilla, vinegar, water – and whisk until smooth.
  4. Pour into prepared pan and bake at 160 C/ 325 F for 30-35 minutes until top springs back when touched and a skewer inserted in the centre comes out dry.
  5. Cool in pan for 5 minutes and remove from pan to cool completely on wire rack.
NOTES:
  • This cake keeps well in the fridge for 3-4 days. Get to room temperature before serving.

DALGONA COFFEE

While the presentation of coffee itself makes you crave for it, but it tastes delicious too and gives a tough competition to all the fancy coffees out there. Presenting before you: DALGONA COFFEE.

Dalgona Coffee or Whipped Coffee is a frothy three-ingredient, 5-minute coffee made using instant coffee powder. The coffee is whipped along with sugar and water until is light and frothy and then mixed with chilled milk.

You might hear or seen about this coffee on Instagram, Facebook, TikTok and other social media platforms, as many people are following this trend and enjoying sipping this coffee at home. So ho try it out yourself. Here goes the recipe:
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INGREDIENTS:

1 tbsp Instant Coffee Powder
1 tbsp Sugar
1tbsp hot Water
4 cups Milk Chilled
Ice Cubes

INSTRUCTIONS:

  1. Add instant coffee powder and sugar in a cup.
  2. Add 2 tbsp water and beat the coffee and sugar vigorously until it is light and fluffy.
  3. Add a few more drops of water required while beating the coffee.
  4. Fill a glass with ice cubes.
  5. Pour milk on top.
  6. Top the glass with whipped coffee.
  7. Mix well and serve chilled.

NOTES:

  • Use only Instant Coffee Powder to make beaten coffee.
  • If making small amount, you can use a milk frother to beat the coffee.
  • You can store the beaten coffee in the refrigerator for up to 7 days. But do not freeze.
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SPROUTS AND MIXED VEGETABLE SALAD

One of the easiest and healthiest of all the salads- sprouted green gram salad. Sprouted green gram is rich in protein, easy to digest and when combined with some colourful vegetables and Indian spices make for a very fulfilling healthy evening snack.

You need to slightly plan ahead for this salad, as soaking and sprouting can take around 2 to 3 days depending on the temperature of your place. The recipe is very flexible, add or replace any vegetables of choice. You can also do multiple sprouted salad.
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INGREDIENTS :

1 cup sprouts

Soak one cup of green gram (moong) overnight insufficient water. Drain the excess water in the morning. This step is common for both the methods mentioned below.

*Using sprout maker
I have a sprout maker, so I put soaked moong along with water in it and they are ready in 12-15 hours.

*Using cloth
Take a cotton cloth/cheesecloth and tie the soaked moong in it. Then place it in a warm place and check for sprouting in 1-2 days.
Depending on the temperature at your place, it may take more or less time.

OTHER INGREDIENTS :

Peanuts, pressure cooked for 1 whistle/ boil in water for 10 minutes- 1/2 cup
Finely chopped yellow/red pepper- 1/4 cup
Finely chopped onions- 1/4 cup
Finely chopped tomatoes- 1/4 cup
Finely chopped coriander- for garnishing

OTHER FLAVOURINGS AND SEASONINGS :

Chaat masala- 2 teaspoons
Salt- to taste
Roasted cumin powder- 1/2 teaspoon
Chilly flakes/green chillies chopped/red chilli powder- according to taste preference
Lemon juice- from 1 big lemon

INSTRUCTIONS:

  1. In a microwave on high power, cook the sprouted moong for 3 to 4 minutes, tossing once in between. This removes any unwanted odour and bacterial growth from the sprouts.
  2. You can also saute the sprouts in 1 teaspoon oil in a non-stick pan.
    Allow the sprouts to cool down, transfer it to a big bowl.
  3. Add boiled peanuts.
  4. Add all the chopped vegetables except coriander.
  5. Mix in lemon juice, salt and all other spices. Toss the sprouts well.
    Garnished with coriander.
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BEET LEMONADE

Learn to make Beet Lemonade Recipe — Beets + Lemons + Sugar = Beet Lemonade

Say yes to this refreshingly tangy, lemony, beety and sweet drink. Say yes to this delicious blend of nutrients and taste. It is a gift for your taste buds which is quite refreshing and BEETLICIOUS.

We all know the health benefits of beetroots. They are full of antioxidants. They help in regulating the blood pressure and are also a good source of energy for your body.

So YAY for this guilt-free, refreshing and citrusy drink! A happy Beet is key for your healthy heartbeat!
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INGREDIENTS:
Freshly Squeezed Lemon Juice – 1/2 Cup (Approximately 3 Lemons)
Freshly Squeezed Beet Juice – 1/4 Cup Or Beets, Peeled And Cut Into Chunks – 1
Honey Or Sugar Syrup Or Granulated Sugar – 1/4 Cup
Water, Divided – 3Cups
Ice, For Serving

INSTRUCTIONS:

Beet Juice:
To make the beet juice, wash your beet and chop it into chunks, put the chunks in a food processor and grind them up into a pulp.

For 1/4 cup beet pulp, add 1 cup water to the food processor. Blend the water and beet pulp together for a few minutes. Strain the beet juice through cheesecloth to remove the pulp. The juice is ready.

For Lemonade:
1. Add beet juice, lemon juice, sugar syrup and 2 cups of water into the pitcher. Stir well and then taste.
2. Adjust the sweetness, tartness, or water levels to taste. Place in the fridge until well chilled.
3. To serve, pour the lemonade over a glass of ice cubes. Enjoy!
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NOTES:

  • This recipe makes a dark Magenta drink. I just love the distinct taste of this root vegetable, so I added some extra beet juice to it. But you can simply adjust the amount of beet juice according to your taste. And you will get a sweet magenta drink, which will be dark or light depending upon the amount of added Beet juice.
  • You can also make it a bit sparkly by adding some soda water to it. And your alluring and sparkly pretty drink is ready.
  • you can also use honey instead of sugar syrup
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THANDAI PHIRNI

Phirni is an easy traditional Indian rice pudding-like dessert which is prepared with full cream milk, basmati rice and sugar as the main ingredients.

Thandai Phirni is a twist on the traditional Phirni recipe which is a rice pudding and making it very Holi-ish by adding some Thandai Masala Powder to it. Here is how to make Thandai Phirni.
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In this recipe of Phirni, we have given it a twist with the addition of thandai masala that is mixed along with the phirni.

If you like this Thandai Phirni recipe, here are a few more Phirni RecipesBLUEBERRY THANDAI PHIRNI And ROSE PHIRNI / GULAB PHIRNI and

INGREDIENTS:
1 litre Milk, full cream
1/4 cup Rice
1/2 cup Sugar
1 teaspoon Cardamom Powder (Elaichi)
2 tablespoons Thandai Powder
For garnishing
Pistachios, as required
Badam (Almond), as required
Saffron strands, few strands for garnishing
dried rose petals

INSTRUCTIONS:

  1. To begin with, Thandai Phirni, wash and soak the rice for about 1 hour.
  2. Drain and pat dry the rice on an absorbent cloth. Once blend the rice into a coarse phirni powder.
  3. In a heavy-bottomed pan, add the milk and bring it to a boil. Once it begins to boil, turn the heat to low and add the ground rice to milk. You will notice that the milk will get thick after some time.
  4. Keep stirring the milk while it is simmering. Once it starts thickening, add the sugar and cardamom powder.
  5. Add the Thandai powder and keep stirring for another 5 to 10 minutes till the phirni mixture attains its full flavour and has an almost pudding-like consistency.
  6. Turn off the heat and allow it to cool completely. Pour the Thandai Phirni mixture into small earthen pots and refrigerate for 3 to 4 hours.
  7. Garnish Thandai Phirni with chopped pistachios, almonds rose petals and saffron.
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KESAR BADAM CUPCAKES WITH COLOURED THANDAI FLAVOUR FROSTING

The festive season has already begun with Holi just here.
I have some Indo-fusion desserts to share with all of you to make this Holi fun and delicious.

Innovation is the key in the world of fusion.
The first recipe   “Kesar Badam Cupcakes with coloured thandai flavour Frosting” is an innovation in sweets.
This international dessert tastes so good in its desi version. It is a cupcake no doubt, but it is packed with Indian flavours.
The saffron and almond flavour in the cupcakes just takes it to the next level.
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INGREDIENTS :

Almonds (soaked, peeled and chopped) – 20
Saffron strands – a pinch (soaked in 1 tbsp warm milk)
All-purpose flour – 1 cup
Baking powder – 1 tsp
Butter – ¼ cup (Instead of using oil, you can use ½ cup butter or vice versa)
Vegetable oil – ¼ cup
Condensed milk – ½ cup
Curd/yoghurt – ¼ cup
Almond essence – few drops

For the Thandai frosting:
Whipped.cream
2 tsp thandai powder
Food colour
red, yellow, blue, green

INSTRUCTIONS :

  1. Preheat oven at 180-degree celsius.
  2. Line a cupcake mould with cupcake liners.
  3. First of all, soak saffron strands in warm milk and keep aside, also chop the almonds.
  4. In a mixing bowl, take condensed milk, curd, butter, vegetable oil, almond essence and whisk till well combined.
  5. Now sift in the flour, baking powder and fold lightly until entire flour is well combined.
  6. Add in the chopped almonds and soaked saffron strands along with the milk. Combine well using a whisk or spatula. The batter is now ready.wp-15838258412338696014662876366914.jpg
  7. Fill each cupcake cavity with one scoop full of the batter. The mould should be ⅔ rd full leaving space to rise.
  8. Bake them for 15 minutes at 180-degree Celsius or until a skewer inserted in the centre of a cupcake comes out clean.
  9. Once done, keep the cupcakes on a wire rack to cool.
  10. To make the Frosting: inTake whipped cream in mixing bowl and add thandai powder to it.
  11. Transfer the prepared frosting with colours into a piping bag with a nozzle of your choice and pipe on the cupcakes, once they are fully cool.

    Ta-da! Your cupcakes are ready to eat.

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