indian fusion recipe

Layers of eggless thandai cake, thandai and thandai flavored whipped cream come together in these decadent and festive Thandai Cake Jars!

Thandai Cake Jars

all purpose flour (195 grams)

thandai powder (20 grams)

baking powder

baking soda

salt

yogurt (120 grams, I used plain whole milk yogurt)

caster sugar (200 grams)

milk (120 ml)

vanilla extract

milk (I used whole milk)

sugar

thandai powder

heavy cream (480 ml/16 oz, cold)

thandai

sugar (to taste)

In a bowl sift together flour, thandai powder, baking powder, baking soda and salt. Mix until well combined and set it aside. Line a 9 x 13-inch baking pan with parchment paper and preheat oven to 350 F degrees. Pre-heat your oven to 350 F degrees.

Add the wet ingredients in another bowl- yogurt, caster sugar, oil and vanilla extract. Mix using a wire whisk for 3 to 4 minutes until the sugar completely dissolves.

Now, add half of the dry ingredients into the wet ingredients and mix until combined. Then add the milk and mix. Add the remaining half of the dry ingredients and mix until combined. Do not overmix the batter. Pour the batter into a 9 x 13-inch cake pan and bake at 350 F degrees for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. My cake was baked in around 18 minutes. Remove from oven and let it cool.

Make the cake

Boil 1 cup of milk in a pan. Once it comes to a boil. reduce the heat and let it cook for 10 to 15 minutes. This step is optional, you can skip this step if you want, this just makes the milk thicker/creamier. To the warm milk,  add 1 tablespoon thandai powder and sugar to taste. Stir until everything is well combined and remove the pan from heat. Set this aside.

Prepare the thandai

To the steel bowl of your stand mixer (or use your hand mixer), add cold heavy cream, 3 tablespoons of the prepared thandai and powdered sugar.

Beat using the wire whisk attachment on medium-high speed until it forms stiff peaks. Be careful to not overbeat else the cream will separate.

Make the whipped cream

Once the cake has cooled, cut it into rounds of around 2 &amp; 1/2-inches diameter. You can cut them in any size, my servings jars were this size and hence I cut them accordingly. I have used 7 oz capacity cups here but you can use any size you want.

Take a jar and place a cut round cake at the bottom, followed by 1-2 teaspoons of thandai. Then top with whipped cream and crushed pistachios. Repeat the layers with another cake layer, thandai and whipped cream. Top with crushed pistachios and rose petals. Make all the jars in the same way. Serve immediately!

Assemble the thandai cake jars

Here&#039;s an Indian twist on the Southern classic shrimp and grits with spicy shrimp tikka masala and cheesy gobi (cauliflower) grits!

Shrimp Tikka Masala with Cheesy Gobi Grits

cooking oil (divided)

shrimp

garam masala (divided)

onion (diced)

tomatoes

garlic (freshly grated)

ginger (freshly grated)

apple cider vinegar

turmeric

red chili powder

salt (adjust

coconut milk

cilantro (chopped)

cauliflower rice

ghee

mustard seeds

asafoetida

curry leaves

onions (diced)

heavy cream

water

cheddar cheese (shredded)

In a large saucepan, heat 1 tablespoon of oil to medium heat. In a bowl, combine shrimp and 1 tablespoon garam masala, stir to coat shrimp. Add shrimp to saucepan and sear for 2 minutes, remove from pan and set aside.

Add 1 tablespoon of oil to sauce pan, heat to medium heat. Add diced onions and cook for 2 minutes. Add canned tomatoes, apple cider vinegar, remaining garam masala, turmeric, red chili powder, ginger, garlic and salt. Stir and cook for 5 minutes.

Add in coconut milk, let the sauce thicken for about 3 minutes. Add in shrimp and cook for another 2 minutes, remove from heat, top with chopped cilantro and serve with cauliflower grits.

Shrimp Tikka Masala

Microwave cauliflower rice according to package directions, set aside to cool.

Melt ghee in a large saucepan on medium high heat. Add mustard seeds and let heat for a few minutes. Add asafoetida and let sizzle. Add curry leaves let the leaves crisp for just a few seconds. Add diced onions and stir.

Add cauliflower rice to the saucepan, stir to combine.  Add in the heavy cream and water. Stir to combine. Optional: use an immersion blender to pulse the cauliflower mixture so it resembles the same texture as grits.

Stir in cheese, mix to incorporate and melt cheese. Remove from heat, serve with shrimp tikka masala.

Gobi (Cauliflower) Grits

Oh HELLO two of my favorite things wrapped up in one dish. Love this!!

Such a delicious and flavorful recipe! A must-try!

This dish has so much flavor! I love the cauliflower rice grits.

This was delicious! My husband is already asking me to make it again! Thanks for the recipe!

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Top 2 indian fusion recipe recipes from across the web

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Thandai Cake Jars

Shrimp Tikka Masala with Cheesy Gob...

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