Deepz Confectionery and Cooking Hub

04/04/2025

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 Shilpa Taware Choudhari, Manveer Shah, Prince Rathod

03/04/2025

Eggless Banana Bread 🍌🍞

This bread is just perfect as a breakfast or as an evening snack with tea or coffee ☕ It's super moist, soft and the amalgamation of banana and cinnamon gives awesome flavour that leaves U spellbound and makes it irresistible. Also if U have overripe bananas which U are just about to throw in a thrash bin.... then do not do that and try this recipe😆

Chalo let's see the recipe:
Ingredients:
3 large overipe bananas/200 grams
1 and 1/2 cup Maida/APF /210 grams
3/4 cup powdered brown sugar/ 180 grams
1 t sp baking powder/5 grams
1/2 t sp baking soda/3 grams
1/2 t sp salt / 3 grams
1/2 t sp cinnamon powder/4 grams
1/4 cup odorless oil/50 grams
1/4 cup unsalted melted butter/50 grams
1/2 t sp vanilla essence
chopped walnuts for garnish

Method:
Take 7 inch tin and grease with oil/butter and place a baking paper and keep aside. Keep oven for preheating oven at 170°C for 15 mins.
Mash bananas with fork in a bowl. Add oil, butter, powdered sugar and vanilla essence and mix well with a whisker. Keep it aside. In an another bowl sieve Maida, baking powder, baking soda, salt and cinnamon powder.
Now mix wet ingredients and dry ingredients and transfer the batter into the greased tin. Bake in the preheated oven @ 170°C for 50-55 mins. With just lower rod on. Once it cool down completely, unmould and cut into slices and serve 😍 Enjoyyyy💃.
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22/03/2025

Lal Mirch ka Bharwa aur Tukda achaar😍

Indian food is incomplete without achaar/pickle. It adds punch to our meals and is also a great way to preserve food ingredients. This red chilli pickle is one of the most loved achaar. It's spicy, tangy, pungent and tastes absolutely yummmm😋 Just a little bit of this pickle with dal chawal, khichdi, roti sabji or full heavy thali makes ur taste buds go crazy🤓 It's a blast of flavours😍 And u can store it easily for more than 3 years. Toh...

Chalo let's see the recipe:
Ingredients:

1 kg fresh red chillies
750 grams of mustard
100 grams fennel/sauf
100 grams of methi seeds/fenugreek seeds
30 to 35 grams of Nigella seeds/kalonji
30 to 35 grams of Carom seeds/Ajwain
1/4 cup red chilli powder (spicy)
1/4 cup kashmiri red chilli powder
4 tbsp haldi
150 grams salt
2 tb spoon black salt
1/4 cup amchoor powder/dry mango powder
2 tb spoons hing/asafoetida
750 ml to 800 ml Mustard oil

Method:
Wash red chilles and let them dry in the sun for 2 days. Then discard its stem. Remove all the seeds and pulp and keep it aside. Dry roast mustard seeds, fennel seeds and methi seeds together. Keep aside. Separately dry roast ajwain and kalonji. Also dry roast all the dry masalas and salt. Now coarsely grind methi, sauf and mustard. In a bowl, mix all the ingredients and add 1/4 cup mustard oil.. Also add the seeds, and pulp of red chillies and 1 tb spoon of hing.
Cut the red chillies with scissors about 1/2 inch long pieces. And keep a few red chillies as it is for stuffing. Now fill the deseeded red chillies with the masala which we prepared. Dip them in raw mustard oil and keep. in a bowl. And for cut red chillies pickle just mix the achaar masala and red chilli pieces in a bowl. Keep them in sunlight for 2 days. Now heat Mustard oil up to the smoking point and allow it to cool down until lukewarm. Add 1 tb sp of asafoetida. Now in a washed, dried and sterilized glass bottle store the stuffed red chilli pickle and pour the luke warm mustard oil. And for cut red chillies add 2 portion of pickle in the bottle and pour 2 portions of mustard oil... and fill the bottle. Keep in sunlight for 3 to 4 days. Then levar it undisturbed for 15 days in shelf and then enjoyyyyyyy😋🌶💃

Tips:
_Bottles should be sterilized and completely dried.
_ Once in a month keep the pickle in sunlight.
_Add mustard oil every 2 to 3 months
_Keep a separate small bottle of pickle for daily use and refill it once in a month from the main bottle.
_Store the left over achaar masala in a glass bottle and add mustard oil to it. Use it for achaari sabji, dal or for any other pickle. Masala also. stays good for years and years.

11/03/2025

😍These yummy crispy parcels made from sheets are perfect to satisfy ur evening streetfood cravings. And if u are a ...

09/03/2025