Jackie Shroff shared his bhindi recipe during an interview with Fever 104 FM. Expectedly, it has gone viral online.
Food vloggers put actor Jackie Shroff’s bhindi recipe to the test in a viral Instagram video. What’s impressive about the recipe is that you don’t need a spoon to cook it.
Food vloggers followed Jackie Shroff’s bhindi recipe step by step. (Instagram/@thefoodwassogood)
“The legend @apnabhidu ‘Kaanda Bhindi Sookha’ recipe,” reads the caption written alongside the video shared on the Instagram handle @thefoodwassogood. This food page is run by Mumbai-based food vloggers Shivangi and Arjun.
The video shows Jackie Shroff sharing his bhindi recipe during an interview with Fever 104 FM. Two food vloggers followed his recipe and were pleasantly surprised by the scrumptious result. Shivangi, one of the vloggers, exclaimed, “It is very tasty, guys. We didn’t expect it to be that tasty, but it is. Jaggu Dada, please come up with more recipes!”
During the interview, Jackie Shroff explained that to make this dish, one must first dice an onion and keep it dipped in water with a lid on it. Then, chop the bhindi into small pieces and fry it in oil without mixing it with the onion. If you are a fan of garlic, add a single clove, and do not forget to add salt to taste.
Watch the video of food vloggers making bhindi in Jackie Shroff’s style:
The video was shared four days ago on Instagram. It has so far received over 6.6 million views and - still counting. Many, after watching the video, flocked to the comments section and shared their thoughts on this recipe.
Here’s how people reacted to this video:
“Just open a cooking show. It will be an instant hit,” posted an Instagram user.
Another added, “I’m eating bhindi paratha while watching this reel.”
“After huge success of ‘anda kari patta’,” wrote a third, hinting at another recipe by Shroff that people loved.
A fourth commented, “After success of ‘bhidu ka baingan’,” yet another recipe shared by Jackie Shroff.
“Same recipe, but my Nani adds some kokam and green chilli,” expressed a fifth.
A sixth declared, “East or west bhindi is the best!”
Arfa Javaid is a journalist working with the Hindustan Times' Delhi team. She covers trending topics, human interest stories, and viral content online.
For all the nostalgic comfort of tinned tomato soup – there’s nothing quite like it when you’re feeling a bit sorry for yourself – its sugary, faintly boiled flavour bears but a passing resemblance to the fruit itself. But, towards the end of summer, when good tomatoes are cheap as chips, celebrate with the real deal – a dish perfectly suited to the meteorological vagaries of the British summer.
Prep 10 min
Cook 1 hr 25 min
Serves 4
1kg ripe tomatoes
4 tbsp olive oil
Salt and pepper
A pinch of sugar
1 onion 1 carrot 2 garlic cloves 1 small bunch basil 600ml chicken or vegetable stock
1 tbsp balsamicor wine vinegar 2 tbsp creme fraiche, to finish (optional) Extra-virgin olive oil, to serve
1 A note on the tomatoes
Go for whatever tomatoes are both ripe and well priced, though I’d avoid using only very small varieties, not only because they’ll take an age to prepare, but because they’re likely to make the finished dish too sweet. In combination with larger fruit, however, they’re fine, as are a few green tomatoes or, indeed, over-ripe ones.
2 Prepare the tomatoes
Heat the oven to 200C (180C fan)/390F/gas 6, and cut all the tomatoes in half. Lightly grease and line a baking dish (or two, depending on size), then arrange the fruit cut side up inside. Drizzle the tomatoes with half the oil and season with salt, pepper and a pinch of sugar, unless the tomatoes are very ripe and sweet.
3 Roast the tomatoes
Bake the tomatoes for about an hour, keeping an eye on them towards the end of this time, because how long they take will depend on their size and your oven. They’re ready when they’re soft, but still holding their shape, and just beginning to char around the edges: don’t let them dry out or blacken.
4 Prep and fry the onion and carrot
While the tomatoes are cooking, peel the onion and cut into evenly sized dice, and do the same with the carrot (though there’s no need to peel it, unless it’s very grubby). Put the remaining two tablespoons of olive oil in a large, heavy-based saucepan on a medium heat, then fry both the onion and carrot, stirring regularly to ensure they don’t burn, for about seven minutes, until golden and softened.
5 Now for the garlic and basil
Meanwhile, peel and finely chop the garlic and pick the basil leaves off their stalks. Set aside the leaves for now and roughly chop the stalks. Once the carrot and onion have softened, add the chopped stalks and garlic to the pan, and fry, stirring, for a couple of minutes, then take off the heat and set aside until the tomatoes are ready.
6 Add the roast tomatoes and stock
When the tomatoes are out of the oven, reheat the onion pan, then tip in the tomatoes and any juices from the tray. Stir well, then pour in the stock – I find chicken more neutral than vegetable stock, which can have strong herbaceous notes, but use that, or just water, if you prefer.
7 Simmer, then blitz
Bring the stock to a simmer, turn down the heat, cover and cook for about 25 minutes. Take off the heat, leave to cool slightly, then use a stick or jug blender to whizz to a smooth puree (remember that hot liquid and blenders can be an explosive combination: never fill the jug more than half full).
8 Stir in vinegar and creme fraiche
Reheat the soup if serving immediately; if not, leave to cool, then refrigerate, if necessary. Stir in the vinegar (if using red- or white-wine vinegar, add to taste, because they lack the sweetness of balsamic) and creme fraiche; if you’re keeping this plant-based, substitute vegan cream or a glug of extra olive oil instead.
9 Season, garnish and serve
Check the seasoning and adjust with salt or a little more sugar, if required. Divide between bowls and tear the basil leaves over the top. Finish with a drizzle of olive oil or an extra swirl of creme fraiche; tomato soup is also very good with freshly made pesto, a little grated cheese or some smoky chilli sauce or chilli oil on top.
When we talk about iconic dishes, they are generally ancient or old dishes that have exceptional taste and flavour. Recently, the international food guide ‘Taste Atlas’ has released the list of ‘surprisingly new iconic dishes’ that are not much old. Take a look.
With school back in session, football season on the horizon and temperatures just barely starting to dip, it's clear that autumn is almost upon us. When that fall chill arrives, the one thing we always crave is a plate of classic comfort food. (Seriously—here are just *some* of our many favorites.)
The good news is that Ree Drummond—also known as the Pioneer Woman—hopped on Instagram this week to share a casserole so comforting, folks were practically curling up with a blanket in the comments. Drummond's easy Chicken Spaghetti is truly an old standard in Ree's kitchen. It first appeared in her very first cookbook, way back in 2009, and fans have been head over heels ever since. "First Pioneer Woman recipe I ever tried, and I was hooked from there," one fan wrote in the comments of her recent Instagram post.
In Ree's post about the recipe on the Pioneer Woman website, she says it's the only casserole recipe her husband will eat, and with tons of flavor in every bite, we totally get it. To copy it at home, you'll need some standard casserole ingredients: cooked chicken, spaghetti, cream of mushroom soup, grated cheddar, diced green peppers, diced onion, diced pimentos, chicken broth, seasoning salt and cayenne pepper. The recipe is pretty much just dump and bake, once your pasta is cooked. Drummond breaks her spaghetti up into smaller pieces, cooks it according to the package directions and adds it back to the pot, which is now off the heat. Be sure to cook your spaghetti until just al dente—overcooking it could lead to mushiness later on when the casserole is baked.
If you pile your pasta back into an oven-safe pot, like a Dutch oven, you can simply dump in the rest of your ingredients and build the casserole in one dish. Just empty the cans, chopped veggies and seasonings into the pot and toss everything together with tongs to combine. Add some extra cheese on top and season to taste with salt and pepper, then pop it into the oven and cook at 350°F for 45 minutes.
Of course, tons of folks in the comments mentioned that this recipe makes a great freezer meal to prep before giving birth or to drop off for a friend going through a tough time. Ree was quick to offer extra information for those wise, thinking-ahead chefs. One of these casseroles can be split up into two disposable 8-by-8-inch casserole dishes, then covered with foil and frozen for about six months. For those reheating the icy casseroles, Ree suggests thawing them in the fridge for 24 hours before baking at 350°F with the foil on for 40 minutes. Then take the foil off and let the casseroles bake for another 10 minutes.
You can help make this recipe a little more heart-healthy by checking over your canned soup options carefully. Canned soups (like the cream of mushroom used in this recipe) can pack in lots of sodium into that little can. Look for cans that boast a "low sodium" label—that means that they have 140 milligrams of sodium or less per serving, according to the FDA. You could also check for "light in sodium" labels, which indicate that the soup has at least half the amount of sodium that the original version does. If you choose to use store-bought chicken broth in this recipe rather than the homemade stuff, consider choosing a lower sodium option there as well. Or you can even choose options with "no sodium or sodium-free" if they're available and you can season as needed.
While sodium is a necessary nutrient and pretty necessary for a flavorful dish, folks with diabetes or cardiovascular issues, such as high blood pressure, would be wise to keep an eye on their intake. The 2020-2025 Dietary Guidelines for Americans recommend that most adults aim for less than 2,300 mg of sodium each day, but 90% of Americans overshoot that amount, per the Centers for Disease Control and Prevention (CDC). The CDC notes that consuming excess sodium has been tied to higher blood pressure and a greater risk of heart attack or stroke.
However you modify this recipe to suit your tastes, you're guaranteed a tasty plate of comfort food. Pair it with a cold glass of Orange-Earl Grey Iced Tea and welcome the fall deliciously.
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When September rolls around, my mornings rarely leave time for building an entire breakfast from scratch. Aside from the weekends, I like to keep my breakfast routine simple and quick. And if I plan ahead enough to whip up a baked oatmeal recipe on a Sunday night? It’s gonna be a good week.
There are plenty of health benefits to eating oatmeal as the first meal of the day, but that’s not the only reason it’s one of my most-cooked dishes. I think of oatmeal as a blank canvas—a hearty base that can be enhanced in flavor by an endless amount of toppings. Pair it with peanut butter for sweetness and protein or add fruit for a boost of nutrients.
If you’re craving fall (aren’t we all) but still want to take advantage of the seasonal late summer fruits, this peach and pecan baked oatmeal recipe is here to satisfy. And for the skeptics, trust: this recipe is proof that your morning meal doesn’t have to be boring.
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What is baked oatmeal?
I like to think of baked oatmeal as a cousin of traditional oatmeal. Its core ingredients are similar, but the baking methods and assembly are slightly different. Baked oatmeal typically consists of rolled oats, milk, eggs, and a sweetener (mashed banana, maple syrup, honey, etc.). The mixture of that base—and any add-ins you desire—is baked in anything from a muffin pan to a cast iron skillet to create a gooey and hearty breakfast.
The best part of a baked oatmeal recipe? It can be saved and easily reheated throughout the week. I find these recipes perfect for early mornings when I’m not necessarily feigning for a huge meal but still need substance.
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Key Ingredients
Rolled oats. I tend to lean toward organic grain products, but any rolled oats will do for this recipe. Note: Steel-cut oats will not work for this recipe due to their different texture.
Eggs. BIG binding ingredient here—eggs are a great way to keep the oatmeal moist and hold everything together.
Cinnamon. Cinnamon and oatmeal are peas in a pod. It gives the peach and pecan a bit of spice that’ll get you excited for fall.
Almond milk. I’ve been drinking alternative milk for as long as I can remember, so almond milk was a natural choice for this recipe. Whole, soy, or oat milk can also be substituted with the same effect.
Maple syrup. For a bit of an enhanced fall flavor, I chose maple syrup as the primary sweetener for this baked oatmeal recipe.
Mashed banana. While I love the subtle sweetness banana adds to this oatmeal, it also helps bind all of the ingredients together and keeps the oatmeal from getting dry.
Fresh or frozen sliced peaches. Frozen peaches can be used in a pinch, but nothing compares to fresh peaches when they’re in season.
Chopped pecans. Sometimes oatmeal needs added crunch, and chopped pecans do just the trick.
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4 of 6
Tips for Meal Prep + Storage
While it’s stunning to cook this baked oatmeal recipe in a cast iron skillet (I’m a bit obsessed with mine), the great thing about a one-bowl recipe like this is that it can be cooked in any baking dish you desire. The batter can be transferred into a muffin pan for an easy grab-and-go breakfast or baked in a cake pan if that’s what you have on hand. This baked oatmeal can be refrigerated for 4-6 days and frozen for 2-3 months.
With crunch, spice, and just enough sweetness, this baked oatmeal recipe is one you’ll want to wake up to when the temperature starts to drop.
Ingredients
UnitsScale
3cups old-fashioned rolled oats
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon sea salt
1 3/4cup almond milk
1/2cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1/4cup unsweetened applesauce or mashed banana
1/2 tablespoon brown sugar
5 tablespoons unsalted butter, melted
1/2cup chopped pecans
1cup fresh or frozen sliced peaches
Optional: Vanilla Greek yogurt
Optional: Honey
Instructions
Preheat oven to 350 F. Grease a 9×9 inch baking pan or melt 1 tablespoon of butter in a 9-inch cast-iron skillet.*
Melt the remaining 4 tablespoons of butter in the microwave and set aside to cool.
Pit and slice peaches into ½-inch thick slices. Set some aside to top your oatmeal.
Whisk all of the ingredients together in one large bowl aside from peaches and walnuts.
Place your peaches and pecans in the skillet and sprinkle with cinnamon. Pour the oat mixture over the fruit and nuts. Top the oatmeal with the reserved peaches for garnish and sprinkle with brown sugar.
Bake for 30-35 minutes or until your center is almost set. (A soft, gooey middle section is ideal.) Cool for 5 minutes before serving.
Serve in a bowl with vanilla Greek yogurt and honey if desired. Covered leftovers last for around a week in the refrigerator.
Notes
*If your recipe has leftover oatmeal batter, feel free to add batter to muffin tins to bake.
Two Indian-inspired recipes for you this week. The first is my go-to easy biryani, packed with flavour from the spiced mushrooms and tomatoes, layered up with rice and plenty of butter. It’s a meal in itself with yoghurt alongside, but if you’re in the mood for a feast, serve it with the moreish lemon dal, crisp chickpeas and pitta chips. The secret ingredient is the chaat masala – you can find it in the spice aisle at bigger supermarkets or an Asian grocers. It’s got a unique flavour from the dried mango powder, and you can use it on everything from potato salad to freshly cut fruit.
Crisp masala chickpeas, lemon dal and pitta chips (pictured top)
Prep 15 min
Cook 40 min
Serves 4
300g red lentils, rinsed and drained ½tsp turmeric 1 x 400g tin chickpeas, drained and rinsed 2tsp chaat masala Sea salt flakes 2tbsp neutral or olive oil 4 wholemeal pitta, cut into chip-sized wedges 15g salted butter Zest and juice of2 lemons 2tsp cumin seeds 1 handful coriander leaves, to garnish
Tip the lentils and 1.2 litres of boiling water into a large saucepan, add the turmeric and bring to a boil. Cover and simmer for 20-30 minutes, until the lentils are completely soft, then whisk until smooth. The dal will thicken as it sits, so be prepared to add a splash more boiling water later, if need be.
Meanwhile, heat the oven to 200C (180C fan)/390F/gas 6. Mix the chickpeas, chaat masala, half a teaspoon of sea salt and a tablespoon of oil in a baking tray large enough to hold everything in one layer. Transfer to the oven to roast for 20-25 minutes, until crisp.
Put the pitta wedges, the remaining tablespoon of oil and a half-teaspoon of salt on another baking tray, then bake for 15-18 minutes, until they crisp up – keep an eye on them, because they’ll turn very crisp very quickly.
In a small frying pan, heat the butter until foaming, then add the lemon zest and cumin seeds. Sizzle on a medium heat for 30 seconds, then tip into the lentil pan, stir and add the lemon juice and a teaspoon of sea salt. Taste and add more salt, if needed.
Transfer the dal to four bowls, top with the crisp chickpeas, garnish with the coriander and serve with the pitta chips alongside.
Tomato and mushroom biryani
Prep 15 min
Cook 45 min
Serves 4
300g basmati rice
Sea salt flakes
25g butter
300g cherry tomatoes, halved 400g mushrooms, quartered if large, halved if small 5cm piece fresh ginger, peeled and grated 2garlic cloves, peeled and grated 2 tsp ground cumin
2 tsp freshly ground coriander
½tsp turmeric
3 cloves, ground 5 cardamom pods, bashed 1tbsp neutral or olive oil 150g natural yoghurt, plus extra to serve (optional)
Tip the rice into a pan of boiling water and par-boil for eight minutes. Drain well, then stir through a teaspoon of sea salt flakes and the butter, until the rice is well coated.
Meanwhile, heat the oven to 200C (180C fan)/390F/gas 6. In a large bowl, mix the rest of the ingredients with a teaspoon of sea salt flakes.
In a medium-sized, deep, ovenproof casserole dish, alternately layer up the rice and spiced vegetables. Cover with a lid (or with two layers of foil), then bake for 30 minutes. Serve hot, with extra yoghurt alongside, if you wish.
Rukmini Iyer is the author of The Roasting Tin series. Her latest book is India Express: Fresh and Delicious Recipes for Every Day, published by Square Peg at £22. To order a copy for £19.36, go to guardianbookshop.com
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Masala chickpeas and biryani: Rukmini Iyer’s budget Indian recipes - The Guardian
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Sugar cone fans—get ready to meet your new fave dessert. We use sugar cones not only for the topping in this no-bake dessert, but also in the homemade crust. Layered with vanilla ice cream, chocolate ganache, and crumbled peanuts for a sweet-salty, topping, this "pie" truly has something for everyone.
When ordering food from hotel room service, it's important to consider several factors, including food safety, quality, and value for money. While individual experiences can vary, here are 10 types of foods you might want to think twice about ordering from hotel room service.
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Bank holiday weekends are a great time to have buddies over for a meal. Sunday night feels like Saturday night, and Monday often feels like a free day. What isn’t free, of course, is the meal itself, but there are lots of ways to keep down costs while still feasting. The freezer aisle is a great place to start – those packets of frozen cooked fish and frozen vegetables will go a long way – before heading for the shelves stacked with tins. Tinned tropical fruit works particularly well, with its intense sweetness ready and waiting to be used in all sorts of ways.
Spicy mussels with coriander seeds (pictured top)
The cooked frozen mussels make this a really quick and easy dish; it also works just as well with frozen prawns or clams. It makes a lovely starter, and is great for dipping crusty bread into. Make it a day ahead, if you like, and store in a sterilised jar in the fridge, because the mussels become even more flavourful overnight.
Prep 10 min
Cook 15 min
Serves 6
150ml olive oil
2 tsp chilli flakes
Zest of 1 lemon, in strips 1 tsp sweet smoked paprika
1 tbsp tomato paste
Salt and black pepper 400g cooked and shelled frozen mussels, defrosted and patted dry 1 tomato (90g), coarsely grated (discard the skin) ¾ tsp coriander seeds 10g picked parsley, finely chopped (optional) 1 loaf crusty bread, to serve
First, make the spicy oil. Put the first five ingredients in a medium frying pan on a medium-low heat, add a teaspoon of salt and a good grind of pepper, and cook gently, stirring occasionally, for 10 minutes. Add the mussels, cook for another three to five minutes, until they’re warmed through, then stir in the tomato, and scatter the coriander seeds and parsley, if using, on top. Serve warm or at room temperature with crusty bread.
Jackfruit and green bean pulao with garlicky cucumber yoghurt
Pulao is a dish that often marks big celebrations such as weddings and birthdays in parts of the Middle East and Asia. It’s similar to biryani in that it can be made with fish, meat or vegetables, but it uses fewer spices and isn’t accompanied by a saucy gravy. We’ve used curry powder, but feel free to swap it for any spice mix that you have to hand.
Prep 30 min
Soak 1 hr
Cook 1 hr
Serves 6
2 x 560g tins young jackfruit in brine, drained and chopped into 3cm pieces – we use Tropical Sun 75ml olive oil
Salt and black pepper
3 onions, peeled and thinly sliced (540g) 3 garlic cloves, peeled and thinly sliced 20g hot madras curry powder
230g frozen green beans, defrosted and cut into 3cm lengths 250g basmati rice, washed until the water runs clear, then soaked in cold water for at least 1 hour 1 lemon, zest peeled off in wide strips, then finely sliced, the remaining fruit cut in half 15g flaked almonds, toasted (optional)
For the cucumber yoghurt 15g picked dill, finely chopped ½cucumber (190g), peeled, deseeded and chopped into ½cm pieces 250g plain yoghurt
2 garlic cloves, peeled and crushed
Heat the oven to its highest setting – 250C (230C fan)/490F/gas 9+. Put the jackfruit on a lined oven tray, add a tablespoon of olive oil and a half-teaspoon of salt, and toss to coat. Roast for 25 minutes, until lightly browned, remove and set aside, then turn down the oven to 240C (220C fan)/475F/gas 9.
Put the remaining 60ml oil in a large cast-iron pan for which you have a lid, and set it over a medium heat. Add the onions, garlic and half a teaspoon of salt, and cook, stirring frequently, for 20 minutes, until lightly browned. Stir in the curry powder, cook for a minute, then add the roast jackfruit and 150ml water. Mix well, cook for eight to 10 minutes, until all the water is absorbed, then add the green beans.
Drain the rice well, then stir it into the pan with the finely sliced lemon peel, 420ml boiling water and another half-teaspoon of salt. Cover with a sheet of greaseproof paper, top that with the lid, then bake in the hot oven for 25 minutes. Remove and leave to rest for 20 minutes.
To make the cucumber yoghurt, put a teaspoon of the chopped dill in a medium bowl with the cucumber, yoghurt, garlic, a third of a teaspoon of salt and a good grind of pepper, mix well and set aside.
Just before serving, uncover the rice, discard the paper and, using two forks, gently fluff it up. Mix in the remaining dill, scatter the almonds, if using, on top and serve warm with the yoghurt on the side.
Mango and yoghurt brulee with lime
This great make-ahead dessert requires very little hands-on time. If you like, serve it with slices of fresh mango or swap the lime for passion fruit.
Prep 15 min
Cook 30 min
Cool 2-3 hr Serves 6
1 x 450g tin sweetened alphonso mango pulp – we use East End 450g Greek yoghurt
1 tsp vanilla bean paste (optional) 3 eggs 95g caster sugar
⅛ tsp flaked salt
1 lime, cut into 6 wedges
Heat the oven to 180C (160C fan)/350F/gas 4. Put the mango, yoghurt, vanilla (if using), eggs, 45g sugar and salt in a large bowl and whisk gently to combine, taking care not to create any air bubbles. Pass the mix through a fine sieve, then divide equally between six ramekins.
Put the ramekins in a high-sided oven tray and carefully pour enough boiling water into the trayto come halfway up the ramekins’ sides. Transfer the tray to the oven and bake for 15-17 minutes, until the custard is set, but still slightly wobbly in the middle. Leave to cool for 15 minutes, then lift the ramekins out of the tray and put them in the fridge for an hour and a half to two hours (or overnight), until completely cold and set.
Evenly spoon one and a quarter teaspoons of sugar on top of each ramekin, then put them under a very hot grill for two to three minutes, until the sugar melts and caramelises (alternatively, use a blowtorch). Set aside for a minute, so the sugar hardens, then serve each one with a wedge of lime for squeezing over.
Part of all the classic dishes such as Paneer Makhani, Kadhai Paneer, etc; Paneer is often thought to be an Indian product that’s made with cow milk. However, it was introduced in India by the Afghan and Persian rulers in the 16th century. It was made with goat or sheep rennet earlier.
The vada pav is not merely a street snack; it's a cultural symbol unifying the diverse aspects of the metropolis
In the Mumbai of the sixties and seventies, when textiles mills populated the Parel region, workers from these factories would make a pit stop at Dadar for a quick snack, before boarding the local train home. Food vendors would line up selling omelet, pav and vadas, says food curator Kunal Vijayakar on his YouTube channel, Khaane Mein Kya Hai. One of the vendors noticed that the pav was stuffed with omelet and sold, which gave him the idea of stuffing it with hot vadas instead. Most say the vendor was Ashok Vaidya who now runs the city’s most popular vada pav stall, Ashok Vada Pav near Kirti College in Dadar.
The best vada pav combines different textures—softness of the bread, mushy potato fritter and crunch of fried besan—and a melange of tastes—be it the appetising thecha chutney made with chillies, garlic, mint and coriander, the fiery fried chillies that are balanced off by a sweetish imli chutney. To add extra punch, some vendors grind crisp fried besan bits with red chillies and serve it as a condiment. The popularity of this street snack grew far and wide, and has secured a place in high-end restaurants and bars across the world.
Those new to Mumbai or visiting the city, must make a mandatory trip to the inimitable Ashok Vada Pav. His chura pav, stuffed with just the hot crunchy bits of besan, is incomparable. Another recommendation is Nandu Vada Pav in Chembur which is run by a woman and is popularly known as Aunty Vada Pav. The secret sauce of her recipe are the chutneys. Another place that created a niche for itself is Gajanan Vada Pav in Thane. They serve their vada pavs on a dried leaf alongside a tasty besan chutney.
For those not in Mumbai, try this detailed recipe for mouthwatering vada pavs.
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Leftover rice can also be used to prepare this popular Italian snack. For making these balls, roll leftover rice into bite-sized balls, stuff them with cheese or any desired filling, coat with breadcrumbs, and fry until golden brown.
If stealing bites of cookie dough from mom’s mixing bowl was your mission on baking day, then this edible cookie dough will be your perfect easy dessert. Loaded with mini chocolate chips and all those classic buttery brown sugar vibes, this “naughty” nostalgic treat will transport you back to childhood with just one bite. Whether you’re searching for the perfect late-night snack, prefer the dough over the cookies, or need a kid-friendly dessert, this edible cookie dough is a must-have recipe to have on hand. Here’s how to make it the best it can be:
What makes this cookie dough edible?
Straight-up ordinary cookie dough isn't considered safe to eat for two reasons: raw flour and raw egg. Here, we’re sidestepping both issues by substituting heavy cream for the egg and pre-cooking the flour in the microwave, a process known as “heat-treating.” This might sound complicated, but it’s actually very simple. Just microwave the flour in a microwave-safe bowl in 15-second intervals, stirring between each interval, until an instant-read thermometer inserted into the center of the flour registers 160°. At that point, any salmonella or other harmful bacteria living in the flour will have died, making it safe to eat without any further cooking.
Tip: Don’t be tempted to continue to heat the flour much further past the 160° mark. Overheated flour will start to clump together, making it more difficult to incorporate into the dough.
How to make edible cookie dough:
Once the flour is heat-treated, this cookie dough comes together much like any other standard cookie dough: Butter, brown sugar, and salt are creamed together, then the rest of the ingredients are folded in. Since this cookie dough is designed to be eaten unbaked, I opted to use all brown sugar rather than a mix of brown and granulated to boost those toasty caramel flavors that we love so much. I also chose to use mini chips, since I found that regular-sized chocolate chips were too chunky and hard to eat when served cold. That being said, if you much prefer a bigger chocolate chunk, feel free to experiment with a bigger chip!
While you can definitely grab a spoon and dig into this cookie dough as soon as it’s mixed, I highly recommend chilling it for at least four hours. Time in the refrigerator gives the flour a chance to absorb the liquid in the dough, creating an overall better texture. It also allows the brown sugar, butter, and vanilla to mingle and deepen, which really improves the flavor. In testing, I found that an overnight chill was ideal (but sometimes it’s hard to wait that long for cookie dough, so I’ll admit it’s not strictly necessary).
Storage:
Edible cookie dough can be stored in the refrigerator in an airtight container for up to 5 days, or frozen for up to 1 month. If you’re planning to freeze, roll the dough into small balls (the same as you would if you were freezing normal cookie dough) and freeze them until firm on a parchment-lined baking sheet before transferring to an airtight container or resealable bag.
Made this? Let us know what you think in the comments below.
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