Tasty Veg India

By : Reena jain



Christmas Tree CupCake


Christmas Tree Cupcake
  • 1 cup maida/ flour
  • 1 tsp baking powder
  • 3/4th cup sugar, powdered
  • 1 1/2 Tbsp cocoa powder
  • 1/2 tsp vanilla essence
  • 4Tbsp butter
  • 3/4th cup milk
  • 1 Tbsp coffee powder
  • 4 Ice cream cone


Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners.

In a bowl sift maida, baking powder, cocoa powder and sugar.

Add in softened butter, vanilla essence, coffee paste and milk till a smooth batter forms.

Pour the batter into the moulds and bake at 180 degrees until done. (Approximately 15-20 minutes)

You check if they’re done by inserting a toothpick into the cupcake.

If the toothpick comes out clean, it means it’s done.

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.

Stir in vanilla and 1 tablespoon of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable.

If frosting is too thick, beat in more milk, a few drops at a time.

Stir the food coloring into the frosting, adding more food coloring as necessary to achieve your desired green color.

Place the sugar cones atop the cupcakes then pipe leaves onto the trees.

Apply a thin layer of frosting on the exteriors of the sugar cones.

Garnish with the edible silver ball sprinkles and dust with powdered sugar.


BENGALI RASGULLA #cooking #sweet #food #recipes #foodie @foodiepatutite


  • 1lt milk
  • 1 tsp lime juice
  • 2 cup sugarSweet_Rasgulla
  • 1 tsp cardamom powder


1.To prepare chenna Boil milk in

a heavy bottomed pan.

Add lime juice and stir.

chenna separates from milk.

Pour the chenna into a bowl

lined with muslin cloth. wash

the chenna with water .

squeeze out the water.

  1. In a pressure cooker heat water

and  add sugar. Boil till the

sugar completely dissolves.

3.Turn out the chenna onto a

smooth surface.

mash the chenna well to

make a smooth paste.

divide the chenna into 10-12

equal portions and make small

smooth balls with no cracks.

4. drop all the balls gently into

the hot  sugar syrup. Put the cooker

lid on and bring to pressure. Reduce

heat to simmer and pressure cook for

4-6 minutes.

  1. Open the cooker lid. we will see

rasgullas floating in the syrup .

Transfer the rasgullas and syrup into

a bowl. Add cardamom powder

Refrigerate till nicely chilled.

Serve cold.

Delicious DONUTS


#Cooking #SnackTime #Recipes #Food #Recipe #Donuts

download (15)

  • 4 tbsp sugar
  • 350 g flour (maida)
  • 1/4 tsp salt
  • 8g instant yeast
  • 50g butter
  • 150ml  buttermilk
  • 1/4 tsp nutmeg
  • Chocolate Glaze
    • 1/4 cup condensed milk
    • 1/4 cup dark chocolate chips
    • 1 tbsp butter
    • Sugar Glaze
      • 1/2 cup powdered sugar
      • 1 tsp water
      • 1/4 tsp vanilla





  • strawberries 10-12
  • sugar 4-5 tbs
  • venilla icecream 3 scoop
  • chocolate syrup 3-4 tbs
  • almonds 1/4 cup
  • orange zest 1/4 cup
  • cinnamon 1/2 tbs
  • whipped cream 1scoop


Mix berries and sugar in a

medium bowl. On a medium flame


cook. berry mixture cook until

berries begin to soften.  cook  for

about 2 -4 minutes. Stir in

orange zest and cinnamon.

refrigerate this suace for

10-15 min to cool down.

Take a glass put one scoop

of venila ice cream then

put some strawberry suace.

drizzle the chocolate syrup.

Add layers again,topping with

another scoop of ice cream.

Add the whipped cream

on top. garnish with mashed

strawberries & sliced almonds.


Ingredients :

  • rice 2 cup
  • coconut 1
  •  jaggery 250 gme1218ab84c5f7526e937a7a6219a89c4_large-1
  • cardamom powder 1tbs
  • nuts 1/2 cup
  • salt to taste
  • turmeric leaves or
  • banana leaves


Wash and soak the rice in water

for two hours.then boil rice.

Grind the rice with a little water

and salt to form thick paste.

finely scrape the coconut .

In a pan melt jaggery on slow flame.

Add coconut and nuts.After that add

cardamom powder and mix well.

In another pan cook rice paste

till it leaves sides.

make a smooth dough of rice.

Apply pinch of oil/ghee on your

palms and make small balls of

the dough.

Flatten it to give the shape of cone.

Put some stuffing in the cone

and close the ends to give them

a shape like momos.

Take a leaf of banana or a soft

cloth like muslin, and apply bit

oil/ghee on it and place it in

the steamer pan.

steam these  rice dumplings

for 15 min.



  • 200 gms  khoya
  • 1/2  cup maidaPhotoChooser-05fa48d3-f3e1-4735-9452-9971460289fd
  • 1/4 tsp baking soda
  • 1/2 cup milk
  • 8-10 kishmish
  • 3 cup sugar
  • 2 cup water
  • 2 tbs cardamoms powder
  • 1/2 cup almonds
  • Saffron
  • Ghee


Put water , sugar , saffron and

Cardamom powder in a pan.

Boil till it comes to a thick syrup

consistency. Keep aside.


Take mawa and  maida .

Mash properly to remove lumps.

Add milk and baking soda.

Once again mash and make dough


Make small balls puting 1-2

Kishmish in the center.

Heat ghee in a pan on medium flame.

When ghee is medium hot

add prepared dough balls and

deep-fry them on medium flame.


now  you can see they turn light

brown and increase in size.

Deep fry them until they

turn golden brown, it will

take around 6-7 minutes.

Drain and transfer them over

kitchen napkin and let them

cool for 5-minutes.

Add fried balls into warm

sugar syrup . Keep them in sugar

Syrup for 1 hour.

Gulab jamuns are ready for serving.

Sprinkle finely chopped almonds.

Serve them warm or chilled.


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