This Moong Methi thepla is a high-protein upgrade of the classic ones. It is made with a combination of green moong beans, homemade multigrain flour, fresh fenugreek leaves (methi), and a variety of Indian spices. It is a healthy and nutritious breakfast, lunch, or snack option that can be served with yogurt, chutney, achaar, or…
This Eggless Thandai Cake has plenty of aromatic flavor from the thandai mix. I topped it with creamy shrikhand frosting that is so easy to make. It’s a unique Indian fusion dessert to make for festivals like Holi, Diwali, Raksha Bandhan, or any special occasion. Easy enough for beginners and surely a crowd-pleaser. Holi is…
Beets in baking, why not? These eggless red velvet cupcakes are made with natural food coloring using beets. No artificial dye in this recipe. Beetroot makes these cupcakes super red and adds needed moisture and tenderness to these cupcakes. You can turn this recipe into a cake too. Previously I shared my amazing eggless red…
