Ghuguni Recipe checks all the boxes for me. It is vegan, gluten-free, protein-rich and easy to make. A simple side dish that can be served as a snack too. Try making this yum curry and you will fall in love with it!
disappeared it’s just that I am sooooooo overworked that I do not want to sit
on the computer in the evening.
tardy in acknowledging your post and those that have been posted at the event I am guest hosting. Please bear with me. It’s just this month (hopefully) then I am
I saw this month’s Egg-less baking challenge as Dimah’s Lemon Coconut
Bread I was surprised at the combination. Never in my wildest dreams considered
lemon and coconut as a combination in bread.
something my girls will not like. I did consider sitting it out this bake but
then that will never open my daughters to newer options, if not today,
tomorrow, someday they will be interested in this combo! Live in hope!
chilli in the mixture that is used as filling maybe they would have enjoyed it
a little bit of suspicion!! Don’t blame them……!
1 cup sugar
1/2 cup Amul butter, softened
2 tblsp flax seed powder
1/2 cup milk
2 tbsp lemon curd
1 tbsp lemon zest
1 3/4 cups all purpose flour
1 tsp baking powder
½ tsp soda bicarbonate
3/4 cup fresh coconut,
85 g Hung Curd, softened
3 tbsp powdered sugar
lightly roast the fresh coconut on low flame till the coconut wilts a little.
Set aside to cool.
it cools add 2 tblsp of powdered sugar and mix well.
the curd a bit till it is well blended add the rest of the powdered sugar
2 tblsp of coconut combine the rest with the curd mixture.
oven to 350°F (176 °C). Grease and flour 8×4 inch loaf pan; set
flax seed powder and warm water for about 10 minutes.
sugar, butter and and flax seed water mixture in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
1/2 cup milk, lemon juice and lemon zest; continue beating until well
in flour, baking powder and soda bi card until well mixed.
half of batter into prepared pan. Drop teaspoonfuls of filling mixture
evenly over batter.
remaining batter over filling; smooth top with back of spoon.
Bake for 35 minutes or until top is deep golden brown. Cool in pan 10
from pan to cooling rack; cool completely before you slice the bread.
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