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Dalgona Coffee with detailed recipe

Beaten Dalgona/ Frappe Coffee Dalgona Coffee (Korean coffee) was coined by South Korean actor Jung Il-woo. I have learned since that it’s been around for years and is also known as Frappe Coffee (Greek), Beaten Coffee (Indian) and is known in several other cultures. It is in trend now-a-days. Many people told me that without an electric beater it can not be made, or the recipe is not properly described. So I tried it for myself without beater. Nutritional Facts of Dalgona Coffee Whipped coffee is made up of only 3 ingredients! To make whipped coffee, add 2 tablespoons of instant coffee, 2 tablespoons of sugar and 2 tablespoons of hot water to a clean dry bowl. Using an electric beater, you can whisk/whip it together, within 2 minutes to 5 minutes, its ready. Black mixture of coffee using electric beater It took me 15 mins approx to get those desired creamy peaks. Dalgona coffee beaten by hand whisk To keep your whipped coffee vegan, use any...
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Banana Flower Fritters/Vada

Bananas were originally found in South East Asia, mainly in India. They were brought west by Arab conquerors in 327 B.C. and moved from Asia Minor to Africa and finally carried to the New World by the first explorers and missionaries to the Caribbean. The mass production of bananas started in 1834 and really started exploding in the late 1880’s.1    Before the 1870’s most of the land that bananas were grown on in the Caribbean had been previously used to grow sugar. After this time low marsh land started to be drained along with forests that were cleared in Central America for banana monocrops (which is growing one crop to increase productivity). It turns out to be delicious, crispy and perfect match with a hot cup of filter coffee and chutney. Facts about banana flower  The flower of the banana plant is also known as banana blossom or banana heart. The family to whom banana belongs is called Musaceae as banana blossom, represent a valuable source...
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Garma Garam Crisp Jalebi Recipe

Garam Jalebis The Indian word ' jalebi ' is derived from the Arabic word ' Zulabiya ' or the Persian ' Zolbiya '. This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. This recipe was brought to Medieval India by Persian-speaking Turkic invaders. In 15th century India, jalebi was known as ' Kundalika or Jalavallika '. It is famous in Uttar Pradesh, Bengal, Odisha, Rajasthan, and Madhya Pradesh. A variant is Chhena Jalebi (Chhanar Jilip), prepared with chhena (cottage cheese) in Bengal and Odisha, Imarti in North, Rabdi jalebi as special delicacy, Jangiri in South India, Jaleba in North India. Jalebi is eaten with curd or rabri (North India) along with optional other flavours such as kewra (scented water). This is then soaked in a sugar syrup flavoured with cardamom and saffron. In...
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