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Hello Peeps, Homemade Cashew Coconut Milk Vegan Ice Cream !! Happy National Icecream Day Friends 🍨🍦🍨 Summers are boring without ice cream , who doesn’t like to enjoy Creamiest ,rich ,decadent yet healthy homemade ice cream …let’s dig in !! This ice cream is dairy-free, low carb, refined sugar-free, and gluten free !! Contributing this to our own collab #icecreamlovers2021 hosted along with amazing and super talented friends @archanasvegfoodchronicles @maysmessyapron @sannas.spicebox Ingredients 1/2 cup unsalted raw organic cashews soaked 2-6 hours in 2 cups water 1 can unsweetened organic full-fat coconut milk . 4 tablespoons organic maple syrup 1 tablespoon vanilla extract Method: Line a strainer with several layers of cheesecloth. Drain and rinse the cashews. Place them in blender add in coconut milk maple syrup and vanilla extract blend in the highest speed until completely smooth. Transfer to a container and cover it with lid let it sit in the freezer for at least 3 to 4 hours Scoop into bowls too it with your favorite chopped nuts or fruits and serve immediately. #internationalicecreamday # #homemade #summervibes #icepops #coconutmilk #foodfood #foodporn #foodphotography #eeeeeats #useyourcreativenoodles #onourcreativetable #foodfluffer #rawfoodie #foodie #rawsweets #uncommonbox #vegan #veganicecream #foodphotography .
Gluten-free Dairy free Coconut Sugar Vegan Dark Chocolate And Finger Millet Cookies!! Happy World chocolate day Peeps!!! Are you a chocolate lover? Then you gotta start making these easy Chocolate and finger millet cookies at home. These are way more delicious and healthy. I love chocolate cookies any time a day…. So made these gluten-free dairy free healthy cookies. Sending this to our own collab .. #chocolatedaycollab hosted along with super talented bunch of friends @manjirimestry @archanasvegfoodchronicles @spiceupgram So glad to see such an amazing entries from all of you who have contributed to this hashtag and joined us in this collab. Also sharing this to #healthybakecollab2021 @victoriabeautifulcakes @corrinnscakes Ingredients: 2 cups finger millet flour, 1/2 a cup organic coconut oil , 1 cup coconut sugar, a pinch of salt, 1/2 tsp baking powder,1/2 tsp baking soda 3 tbsp tapioca starch, 1 tbsp cinnamon powder, 2 tbsp flaxseed powder,1/4 cup dark chocolate chunks . Method : Preheat your oven to 350° F . Line a parchment paper on a baking try and keep it aside.Heat a pan, dry roast the ragi flour till it becomes aromatic, let it cool down completely. Then in a bowl add roasted finger millet(ragi) flour,salt, baking powder, baking soda, tapioca starch, flaxseed powder cinnamon powder and mix well , now in another bowl add coconut sugar, coconut oil, almond milk mix well and pour it into dry ingredients mix well and kneed a dough , add the dark chocolate chunks and mix well Then make a cookies and place them in a baking try and bake them for 15 minutes in the preheated oven at 350 degrees F. Once the cookies cool down completely store them in a airtight container. #cleanfoodcrushbyshri #fingermillet #glutenfree #cookies #homemade #NationalChocolateDay #chocolate #darkchocolate #vegandessert #vegan #veganrecipes #healthygoodiesbylucia #eeeeeats #raw_sweets_ #raw_kitchen #foodgasm #foodphtographer #stilllife_gallery #stilllife_perfection #thrivemags #TheUncommonBox @theuncommonbox #delhifoodies #chennaifoodies #wahhblr #kolkatafoodies #mumbaifoodies.
Hello Friends: My family wouldn’t enjoy Cranberry itself (especially my daughter she doesn’t like to eat cranberry so I have decided to try the recipes to incorporate cranberries in our food and what could be better than pickle? So tried this cranberry pickle last December when the berries were really fresh and they were available abundant in the grocery store .. but I could not post this recipe that time .. I was waiting to post this pickle recipe and finally got a chance to post it. Contributing this to our very own collab #monthlyfoodthemecollab #getsetpickle along with my cohosts and lovely friends @archanasvegfoodchronicles @adivaans_delicacy So glad to see such an amazing entries from all of you who have contributed to this hashtag and joined us in this collab. Ingredients: 2cup fresh cranberries cut in halved 2 chopped green chili ,2 tbsp shredded ginger,2-1/2 teaspoon salt,1/4 tsp red chili powder, 1 tsp black mustard seeds ground, 1 tsp fennel seeds crushed, 1/8 tsp asafetida,2 tsp mustard oil Method: In a bowl mix all the ingredients. Heat the oil moderately in a small bowl, add asafetida and pour the oil over the cranberry mix, and mix it well. Keep the pickle in a glass jar You may serve this same day but it taste batter after it has marinated for a day. This can stay out at room temperature for a week or refrigerate for about 2 months. #cranberry #cranberrypickle #pickle #vegrecipes #vegrecipesofkarnataka #vegan #glutenfree #healthyfood #homemade #eeeeeats #southindianfood #southindianrecipes #southindiandelicacy #delhifoodie #mumbaifoodie #kolkatafoodie #chennaifoodie #foodfood #ndtvfood #zingyzest #onourcreativetable #useyourcreativenoodles .
#chocolatedaycollab 🍫 World Chocolate Day is celebrated for chocolate lovers to indulge in their favorite choco-cravings.😉 Let039;s celebrate our love for chocolate by sharing our goodies made from chocolate, be it dark, milk or white🍫!!😃 #chocolatedaycollab 🍫Hosted by: @manjirimestry @archanasvegfoodchronicles @cleanfoodcrushbyshri @spiceupgram 🎂DM hosts to join. Share and enjoy your amazing chocolate creations with all of us!! 🍪Posting dates: July 7th-July 8th, 2021 #foodcollab #instafoodbloggers #reels #chocolate #dontmissthesecollabs #worldchocolateday2021
Hello Peeps : Late post …. Today’s lunch menu : Beetroot Paratha Beetroot Raita Ridge gourd moong daal curry Rusted asparagus Cucumber Mango Ingredients: For beetroot paste: 2 tsp oil,1/2 tsp ginger paste,1 chilli , 1 1/2 cup beetroot (grated),1/2 tsp salt 2 tbsp water. For dough: 2 cup wheat flour ,1/2 tsp cumin, 1/2 tsp aamchur / dry mango powder,1/2 tsp carom seeds, 1/2 tsp salt,1 tsp oil. In a large bowl, take wheat flour,cumin powder 1/2 tsp dry mango powder ,1/2 tsp salt. , mix well, making sure all the spices are combined well, add prepared beetroot paste, and 1 tsp oil.. knead the dough well adding water if required.grease lil oil, and rest the dough for 15 minutes. Next take a ball sized dough, roll and flatten it..also dust with some wheat flour , roll it in a thin circle like chapati or paratha.now on a hot skillet place the rolled paratha and cook for a minute.when the base is partly cooked, flip the beetroot paratha.. also spread lil bit ghee and press slightly both the sides, flip again once or twice till both the sides are cooked properly. #veganrecipes #homemade #beetroot #onourcreativetable #beetparatha #beetrootparatha #paratha #useyourcreativenoodles #foodporn #foodphotography #foodfluffer #f52grams #mumbaifoodie #delhifoodie #kolkatafoodie #chennaifoodie #delhifoodie #foodiesofinstagram #vegrecipes #indianfoodbloggers #vegan #glutenfree #stilllife_perfection #stilllife_gallery #eeeeeats #veganfood .
Late Post : Monday afternoon lunch Thali : Jowar roti ( Jolad rotti ) Flat beans curry ( chappate avarekai palya ) Sprouted whole moong curry ( Hesaru kalu palya ) Brown rice and Quinoa Malbar spinach raita ( basale soppin tambuli ) The Jowar flatbread is made of only 3 ingredients - jowar flour, salt and water. It is cooked without oil or any type of fat, making it a very healthy type of bread. Jolada Rotti is vegan, gluten-free and plant based and easily fits into various diets. Ingredients: 3.25 cups Jowar Flour 3 cups Water Jowar flour to dust Water to apply on rotti Method: Add the water to a deep pot and allow it to come to a boil.Reduce the heat, and add 3 cups of jowar flour to the water and mix well with a wooden spoon. Once the flour is well mixed, cover and cook on low heat for 4-5 minutes. Turn off the heat and keep covered for 2 more minutes.Remove the dough from heat and transfer to a clean plate. Spread it out a little and allow to cool slightly. While the dough is still warm, knead it until smooth. If it is wet, add a little dry flour. If it is dry, then add a little water to help you knead.Take out a lemon sized piece of dough and roll it into a ball and flatten it. Keep the rest of the dough covered with a kitchen towel. Dust a parchment paper with dry flour and dip the ball of dough in it.Using a rolling pin, roll it into a thin rotti or flatbread. Make it as thin as you can. Heat a clean ungreasedcast iron griddle on medium heat and put the rotti counter side up on the tava.Wipe the rotti with a wet cloth. Flip the rotti when one side has brown spots. Cook until the rotti puffs up a little. Then serve hot with delicious palya . #joladarotti #jowar #glutenfree #veganrecipes #homemade #onourcreativetable #useyourcreativenoodles #foodporn #foodphotography #foodfluffer #f52grams #mumbaifoodie #delhifoodie #kolkatafoodie #chennaifoodie #delhifoodie #foodiesofinstagram #vegrecipes #indianfoodbloggers #vegan #glutenfree #stilllife_perfection #stilllife_gallery #eeeeeats #veganfood .
Hello Peeps!! Mavinakayi Chitranna(Raw mango rice ) is a simple, quick, and easy recipe that everyone in our family just love to have in summers as much as possible until the raw mangoes are available in the grocery. I often make this delicious mango rice as my daughter just love this . Contributing this to our very own collab #monthlyfoodthemecollab #mangoesdelicacy along with my cohosts and lovely friends @archanasvegfoodchronicles @adivaans_delicacy So glad to see such an amazing entries from all of you who have contributed to this hashtag and joined us in this collab. Ingredients: 1 medium size mango cut into small pieces 1/2 cup coconut,1 tbsp sesame seeds, 1/8 tsp turmeric powder pinch of asafoetida, 1 TBSP Jaggery 1 tsp salt,5 to 6 green chili’s For seasoning: 3 tbsp oil,1 tsp mustard seeds, 1 tbsp urad dal,1 dried red chilli broken into pieces,1/4 cup peanuts few curry leaves 2 tbsp chopped cilantro, 2 cups of cooked rice . Method: Cook the rice in pressure cooker and keep it ready.Cut the mango into small piece, grind the mango, coconut, sesame seeds, green chillies, jaggery, turmeric powder, hing and salt also.Grind it to a coarse consistency. To Prepare the seasoning: Heat 3 tbsp oil in a pan on medium heat. Once the oil is hot enough add mustard seeds. Once it pops add urad dal and peanuts.Fry it until dal turns golden brown. Now add broken red chilli and curry leaves mix it. Now add the masala and mix it well and cook it until the raw smell goes off and when you see the oil bubbling. Now add the cooked rice and mix it well. Cover it and cook it for 5 to 8 minutes on very low heat. And then turn off the heat serve hot . #rawmango #MangoRice #rawmangorice #vegrecipes #vegrecipesofkarnataka #vegan #glutenfree #healthyfood #homemade #eeeeeats #southindianfood #southindianrecipes #southindiandelicacy #delhifoodie #mumbaifoodie #kolkatafoodie #chennaifoodie #foodfood #ndtvfood #zingyzest #onourcreativetable #useyourcreativenoodles .
Vegan Gluten free Hummus !!! My family loves home made hummus than store bought as it’s incredibly creamy, smooth, fluffy and packed with a rich, nutty, and lemony flavor. This is my contribution to very own collab #glutenfreelife2021 Hosted by @maysmessyapron ,@archanasvegfoodchronicles, @munchkinzatwork and me . Here is my version of chickpea hummus ... INGREDIENTS 1 cup chickpeas ,1 tsp baking soda, divided ,A generous 3/4 cup good quality organic tahini, 6 tbsp freshly squeezed lemon juice,3 garlic cloves, chopped,1 tsp ground cumin,Salt to taste , black pepper ti taste ,6 to 10 tbsp ice water Fried Garlic-Lemon Topping 1/3 cup good-quality organic extra virgin olive oil,5 large garlic cloves, thinly sliced1 tsp - lemon zest ,salt to taste . Method: Soak the chickpeas for 7 hrs , Pressure cook by with 3 cups of water and 1/2 tsp baking soda about 6 to 8 whistle once it cook down drain the water . Transfer to a food processor. Blend for 1-2 minutes until you get a smooth puree,add 3/4 cup tahini, lemon juice, garlic, cumin, 1 heaping teaspoon pink Himalayan salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time. After 6 tablespoons of ice water, check the texture, continue blending until smooth and creamy. Once you reach your desired texture, taste for seasonings, adding more salt, garlic, cumin, or lemon juice as needed. Heat the olive oil in a medium frying pan over medium heat. Once the oil is warm add the garlic and cook for 2 minutes, until the garlic just turns golden brown .Add the lemon zest and cook for few seconds . Transfer the hummus to a large bowl and use the back of a spoon to make waves or to make a well in the center.Top with the fried garlic and lemon zests and cilantro enjoy with pita bread . #glutenfree #vegan #veganrecipes #hummus #chickpeas #homemade #onourcreativetable #useyourcreativenoodles #foodporn #foodphotography #foodfluffer #f52grams #mumbaifoodie #delhifoodie #kolkatafoodie #chennaifoodie #delhifoodie #foodiesofinstagram #vegrecipes #indianfoodbloggers #vegan #glutenfree #stilllife_perfection #stilllife_gallery #eeeeeats #veganfood .
Hello Friends !!! Finally I am back after a short break ... I was not well , had a neck sprain and was under treatment and took a rest ,also took my second dose of vaccination .. and now I am totally fit and fine by God’s grace and all of your love 😘 thank you so much for all of your love and support . I am so humbled and grateful to you all that now we are 2k Instafam 💕🤗 Presenting Baked wheat flour Peas kachori!! Ingredients For the pastry 1 1/2 cups Organic whole wheat Flour 3 tbsp Ghee,1 tbsp Salt, 1/2 tsp baking powder. For the filling 1 cup Green peas steamed,2 Green Chillies , chopped,4 cloves Garlic , finely chopped, 1 inch Ginger , finely chopped,1 tsp Red Chilli powder,1/2 teaspoon Garamond masala powder,1 tsp Dry mango powder,1/2 tsp Chaat masala powder,1 tsp Fennel seeds,1/2 tsp Turmeric powder,1 tbsp ghee. Method: In a mixing bowl, add the flour, ghee salt. and baking powder.Combine to make a coarse crumb mixture.Add little water at a time to make a soft smooth dough. Cover the kachori dough and allow the dough to rest for 5 to 10 minutes . Next add the green peas, ginger, garlic, green chilli in a grinder jar and blend to make a coarse mixture.Heat a teaspoon of ghee or oil in a heavy bottomed pan, add the fennel seeds sauté for two seconds. Add the matar kachori mixture, chilli powder, garam masala, amchur powder, chaat masala powder, salt to taste and saute till all the ingredients are well combined. Once done, turn off the heat and allow the mixture to cool completely, roll the dough into 2 inch circles. Add the kachori mixture in the center and bring edges together and form a ball.Preheat the oven to 350 degrees F.Place the Matar Kachori in a greased baking tray. Brush the kachori with more ghee on the top - this will help in even browning of the kachori when baked in the oven. Place it in the oven and bake the kachori until it is golden brown and crisp for about 35 to 40 minutes. #kachori #bakedkachori #eeeeeats #onourcreativetable #useyourcreativenoodles #homemade #foodporn #foodphotography #stilllife_perfection #stilllife_gallery #indianfoodbloggers #foodiesofinstagram #delhifoodie #mumbaifoodie #kolkatafoodie #chennaifoodie.
Hello Friends!! Schezwan Soba Noodles Brown Rice Dosa!! Today me and my hubby were craving for Chinese and my daughter wanted to have Dosa ..I finally came up with this delicious and famous street food schezwan Soba Noodle Dosa .. which tasted heavenly delicious and it satisfied all of our carvings!! Ingredients: For schezwan Soba noodles: 2 tsp oil ,2 cloves garlic 1 capsicum,1 carrot, 1/2 cup red cabbage,1 tbsp schezwan sauce 1 tsp soy sauce,salt to taste,1 tsp vinegar, 1 soba noodles noodles .. I have used @hakubakuus organic soba noodles in this recipe. For Dosa 4 cup brown rice dosa batter ,3 tbsp butter,3 tsp schezwan sauce . Method: schezwan soba noodles Dosa recipe: In a pan or wok heat oil add garlic and saute well.Add vegetables and saute for a minute or till they shrink slightly.add salt, schezwan sauce, soy sauce and vinegar.Also add cooked soba noodles mix gently.Pour a ladleful of the dosa batter on it and spread it in a circular motion thin circle.Add a dollop of butter add schezwan saucemix schezwan sauce and butter together and spread.Put 2 tbsp of prepared schezwan noodles at one side.cook till the bottom of dosa turns golden brownthen roll the dosa along with noodles.Cut half schezwan noodle dosa and serve immediately with tomato sauce. Sending this to #styleurdosas this week theme ‘Fusion Dosa’ hosted by @ammana_paakashaalae @spice_n_traditions @cookingwith_jyo @swapnasunil2129 @blablafoodz_prop_store @kamaleyaorganics @lilpeppers.in @lil_peppers_ @inspiris.bodycare @southindiangrocery . Further tagging @archanasvegfoodchronicles @yummee.with.amee @treat_teal to participate. #schewandosa #dosa #southindianfood #southindiandelicacies #vegan #glutenfree #eeeeeats #onourcreativetable #useyourcreativenoodles #homemade #foodporn #foodphotography #stilllife_perfection #stilllife_gallery #indianfoodbloggers #foodiesofinstagram #delhifoodie #mumbaifoodie #kolkatafoodie #chennaifoodie #foodfood #zingyzest #foodfluffer #f52grams #southindiancuisine #southindianrecipes #southindianbreakfast #vegrecipes .
Basale soppin tambuli (Malbar Spinach Raita )!! My hubby has got a mouth ulcers which is very common to him in summers so to heal that I always prepare Malbar spinach tambuli (Raita ) which will work like a magic as it has a cooling effect on body . Basale soppina tambuli or Malabar spinach tambli is very delicious healthy addition to summer food options. Nutritionally rich Malabar spinach greens are good source of Vitamin A, B1, B2 B6 and iron, calcium . Ingredients for Making Tambuli: 1 cup Malabar spinach (wash and dry it on the towel),1 tsp jeera,1/2 tsp black pepper powder, 1/2 tsp salt,2 to 3 tbsp grated coconut / coconut flakes ,1 cup yogurt,1/2 cup water FOR SEASONING: 2 tsp oil , 1/4 tsp mustard seeds,1/2 tsp jcumin seeds,1 red chilli. Method: Chop the leaves. Heat 1/2 tsp oil in a pan on medium heat, add cumin, then pepper powder fry it. Then add chopped leaves, saute it until the leaves becomes tender or about 5 minutes. Now add coconut, stir it and turn off the heat. allow it to cool.Grind it to a fine paste adding just enough water.Add this to buttermilk along with salt. Heat the remaining oil in a pan . once hot add mustard seeds, add cumin seeds and red chilli and turn off the heat.Add the seasoning to the tambuli, mix it and serve it with brown rice. #basalesoppu #tambuli #malabarspinach #raita #homemade #onourcreativetable #useyourcreativenoodles #foodfood #foodfluffer #foodiesofinstagram #eeeeeats #foodporn #zingyzest #foodphotography #delhifoodie #chennaifoodie #kolkatafoodie #mumbaifoodie #wahhindia #wahhblr #karnatakafood #ndtvfood #vegrecipesofindia #vegitarianfood #indianfoodbloggers .
Hurry it’s virtually party time with bestie!!! Mini Mexican Bites with Strawberry Diaquiri !! "Arch-Shri" one of the loveliest friendships that started almost 13 years ago and still going strong presenting to you all an unique virtual party to celebrate their friendship😃 Happiness is cooking for your bestie and relishing with long lasting shenanigans from here and there...but since the current situation doesn039;t allow us to meet...both me and Arch decided to participate in this wonderful pair contest. I made an amazing exotic appetizer which is her favorite "Mexican bites" and Arch prepared some exotic drink which is my favorite "Strawberry Diaquiri Mocktail " and we relished them over a video call and enjoyed the sweet moments💃 Swipe left to see our creation!!! We are excited to paired up once again and participate in this wonderful contest #teamupforacookoff2 hosted by @myhungryrambles @recipes.refashioned @my.simple.feast @divyamsurabhi @magicbeans_agrofarms @ossoroflavours @giftsoflove.stores . Further tagging @yummee.with.amee @vegan_priya @adivaans_delicacy to participate. Ingredients: 1 tsp olive oil ,1 tsp cumin seeds,1 onion finely chopped , 2 finely chopped green chilly , 2 garlic cloves, 2 homemade wheat flour tortillas( chapati) 1/2 cup cooked black beans, 2 tbsp Mexican salsa, 1/4 cup chopped celery salt and red chilly powder to taste,1 large tomatoe finely chopped, 1 tsp oregano cumin powder. Method: Heat a small pan ,Add the olive oil, cumin seeds ,minced garlic, green chili onions, and cook on high for 3 minutes add tomatoes sauté it for a 2 minutes add salt , red chilly powder,cumin powder , oregano ,cooked black bean , now take of the half of this mixture let it cool and then grind it to a smooth paste. For remaining curry add 2 tsp tomato salsa mix well sauté for 2 minutes and set aside .Now make a wheat tortilla and cut it into heart shape by using cookie cutter and bake them .spread a black bean paste ,now add prepared mixture 1 tablespoon of tomato salsa, and chopped celery (optional) and Serve warm.