Mishti Doi Eggless Baked Cheesecake Mishti Doi Eggless Baked Cheesecake. If you love mishti doi {sweetened set yogurt}, then you are going to love this too. We love mishti doi at home and there is always some in the fridge especially when the daughter is home for holidays. You could make it at home, but Mother Dairy does a splendid job with it, so why go the extra mile?

Mishti Doi Eggless Baked CheesecakeDahi or yogurt is considered auspicious in India, and you find it widely used around Durga Puja and Diwali. Sweetened yogurt, meetha dahi or mishto doi is a huge favourite across India and is traditionally set in earthen pots. Mishti Doi is also a very integral part of any Bengali festival and meal. CR Park, New Delhi Every time I buy mishti doi, I buy a few extra tubs hoping to find time to experiment. Each time they magically disappear from the fridge. This time I bought extras again and turned them into  muslin almost the minute I got home. With the weather changing and the holiday season here, I thought it might be nice to try something new, something festive.

An idea was playing in my head ever since I saw mention of the contest. It invites you to share your  #MishtiMoments centred around Durga Puja; all the sweet moments that you enjoy while celebrating it. You actually don’t need to have mishti doi necessarily in your image, but I was inspired to bake.

CalcuttaThe Mishti Doi Eggless Baked Cheesecake is a take on an eggless cheesecake I bake often. The recipe has two ingredients and is on the tip of my fingertips, so it was easy to experiment with. You must try it. It’s the easiest and most delicious cheesecake ever – eggless, no fuss and in many ways magical. I played around using the Mother Dairy Mishti Doi.Mishti Doi Eggless Baked Cheesecake I chose to keep the garnish light and festive. White chocolate with pistachio slivers and rose petals worked like a charm. The Mishti Doi Eggless Baked Cheesecake turned out darned delicious. Smooth, rich with deep earthy flavour. Just right for the festive season.rose petals The spirit of the puja has painted India alive with its vibrancy and energy. Individually share your images or videos here while enjoying the festival.

  • All you have to do is share with us the true spirit of Durga Puja
  • It maybe in a pandal, a traditional Durga puja meal, attending the pujo, the festivities, with friends, a family gathering or anything under the sun!
  • Just one condition – It has to be YOUR #MishtiMoment this Durga Puja

Recipe: Mishti Doi Eggless Baked Cheesecake

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Summary: This is a recipe that just keeps getting better and better as it offers immense possibilities, and infinite combinations. Minimal ingredients, no fuss, single bowl and beautiful earthy, rich flavours make the recipe a winner. Eggless and vegetarian, be sure to make the Mishti Doi Eggless Baked Cheesecake this festive season.

Prep Time: 10 minutes {plus extra for draining the whey}
Total Time: 30 minutes

  • Mishti Doi Eggless Baked Cheesecake
  • 4 X 85g containers Mother Dairy Mishti Doi
  • 1 tin sweetened condensed milk
  • 200ml single cream
  • Topping
  • 50g white chocolate
  • 15g slivered pistachios
  • Handful organic rose petals


  1. Turn mishti doi into a muslin and hang for about an hour to remove the whey.
  2. Preheat the oven to 180C.
  3. Line a 7″ dessert ring {or loose bottomed tin} on the outside with aluminum foil bringing the edges up to ensure the filling doesn’t leak out. ace on a cookie tray.
  4. Place the drained mishti doi, cream and condensed milk in a large bowl and whisk with a balloon whisk until smooth.
  5. Turn into prepared tin and bake for 20 minutes. Leave in oven to get cool, then chill  covered in baking tin overnight.
  6. De mold and place on cake stand/serving platter.
  7. Grate white chocolate over the top of the cake. Garnish with pistachio slivers and rose petals.

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Also find me on The Rabid Baker, The Times of India

“I figure it’s a European thing to eat cheese and crackers before a meal – that’s my afternoon snack, or I do it before dinner.”
Andrew Luck

Oats Nut Crispbread Oats Nut Crispbread … some pleasures in life are simple. These are one of those. Nibble, nibble, nibble. This crispbread is just the right thing for healthy snacking. Also just right for the cheeseboard, with dips, fruit, crumbled over salad, layered into a savoury parfait … or then, the dough baked into bite sized canapes.

Oats Nut CrispbreadNeed I say more? It’s a recipe I developed for the Saffola Fit Foodie website, and it’s one I now make often. It’s amazing how versatile oats as an ingredients can be, and also how much you can push your boundaries if you think out of the box. This recipe is just a small beginning to get you going, to encourage you perhaps to get off the refined way of life. Oats Nuts Crispbread It’s not that I don’t used all purpose flour at all, but I’m happy to say it might be a mere 5% of my baking that sees it. The odd birthday cake, some in a pizza base, maybe in bread dough paired with wholewheat, yet it’s an achievement.

Oats Nuts Crispbread And one of the easiest ways to make the wholegrain transition is via crackers. They are easy, versatile, can be rolled into submission, heartlessly broken into shards or daintily cut into perfect shapes. They are also an absolute treat to eat. Grab some really nice cheese, a chilled glass of wine if you like, fresh fruit and dry, salad leaves, micro-greens, cold cuts, some good company {else a good book} … settle yourself in a heap and get nibbling!

Oats Nuts Crispbread For me these are good any time of the day, any day of the year. Of course I love putting them together more in winter when beet greens and rocket are flourishing. Yet summer is here, a dab of feta, some caramelised onions & garlic jam, balsamic mushrooms, olives, sun dried tomatoes …. you get the drift? Now all you need to do is to make these! You knead to roll!!

Recipe: Oats Nut Crispbread
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Summary: Delicious, light, addictive, versatile and simple to make, this Oats Nut Crispbread is very addictive and makes quite the perfect snack for a hungry nibble. If you are adventurous enough, you can even bake the dough into bite sized shells for canapes!

Prep Time: 15 minutes
Total Time: 1 hour

  • 160 gm whole wheat flour
  • 115g oats {1 cup}
  • 40g walnuts, roughly chopped
  • 20g white sesame seeds
  • 20g black sesame seeds
  • 1½ tsp salt
  • 1½ tsp baking powder
  • 1 tsp garlic powder
  • 2 tbsp /30 ml extra virgin olive oil
  • ¾ cup / 175 ml water {approx}


  1. Preheat oven to 180C. Line 2 cookie sheets with parchment paper.
  2. Place the flour, oats, salt, garlic powder, baking powder and walnuts in bowl of food processor, and pulse for a few seconds to chop walnuts. Add seeds and oil. Pulse briefly to mix.
  3. Turn into a large bowl, add 1/2 a cup of water and knead into a smooth firm dough, adding more water as required.
  4. Knead for 2-3 minutes, and allow to rest, covered, on the counter for 15 minutes.
  5. Roll out on a lightly floured counter, and cut into desired shapes with a fluted pastry cutter, a pizza cutter or a knife
  6. Place on prepared baking sheets and bake for 15-18 minutes until lightly coloured and golden brown on the edges.
  7. Cool on racks. Store in an airtight container in a cool place.
    Serve with dips, on a cheese board etc.

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“It is the food which you furnish to your mind that determines the whole character of your life.”
Emmet Fox

Kadhi  indian yogurt curryKadhi {Indian vegetarian yogurt curry}. Ask me to pick my favourite Indian curry, and chances are that kadhi will be the first thing that comes to my mind. It is the best comfort food ever, leaves me deeply satiated, fills me with nostalgia right from the aromas that rise from the first tempering. As the flavours of aesofoetida and curry leaves dance wildly in the summer air, I am transported to the air cooled house of Sheela Aunty, my mothers friend from Delhi University.

tadka spicesShe passed away several years ago, but a large part of our growing up unfolded under her wings. It is rare for even a few days to go by when we don’t exclaim like her, and then dissolve into giggles. Large-hearted, earnest, easily shocked, far too loving, the best collection of crisp summer sarees, jewellery to make the heart sing {after all she was born into one of Delhi’s leading jewelers families}, too humble, a great Indian vegetarian cook, she left a deep impact on us.

Kadhi  Indian yogurt curryI wasn’t foodily aware or obsessed at the time she was around and still rue the fact that I didn’t get a chance to chase her with paper and pencil to record recipes …I did that a lot {A LOT} after I got married in the mid 1990’s. Pages and pages were filled and I am glad I managed some. Aesofoetida was introduced into our rather differently spiced house thanks to her.

Spice Market, Khari Baoli, Old Delhi Spices became a fascination, hing or aesofoetida ‘the spice’ I fell in love with. I have grown to love the spice, not very well known in the West, very popular with Indian vegetarian food, and extremely popular down in South India too. Surprisingly enough, you see influences of the spice in non-vegetarian cuisine in Kashmir too! {One of my favourite haunts is Khari Baoli, Old Delhi to visit the spice market seen above. That was at the Lumia shoot 2 days ago}

Kadhi  indian yogurt curry tadkaNo tadka or tempering is complete without this magical ingredient, the nostalgia lingers on. So that morning when I looked at the Hamilton Beach MultiBlend Blender and Chopper on my kitchen counter, I didn’t have to think of what to make for lunch. With buttermilk and homemade yogurt in the fridge, I knew it was time for my favourite summer curry.

Kadhi  Indian yogurt curry Sometimes it seems like a bit of work, the pakoras or dumplings actually but in time I have cut the work out for me. Blenders the way to go for curry always, and the Hamilton Beach Multiblender did the job to perfection. In seconds. It also cut the work out when it came to making pakoras, or the dumplings. A friend whatsapped me the other day to say she was waiting for my review as she wanted to know how the onions got cut in the bender. A 100% good I have to say! Finer than I could ever manage, and within seconds. I love that there are two separate jars, complete with blades etc which allow you to multitask!

Hamilton Beach Multiblender chopped onionsI’ve been doing a lot more with the multiblender. Grinding oats as I develop recipes for Fit Foodie.

oatmealWhisking up delicious smoothies inspired by Aditya on Instagram. #CreateFearlessly is a great hashtag to carry. Goes in line with the ‘Good Thinking’ that spells out the Hamilton Beach line of products! ‘Really Good Thinking’. I’m loving it.

Papaya Yogurt SmoothieDid I tell you we’re not the only ones who are in love with papaya and smoothies this summer? There’s a little someone who shares every papaya that is cut in the kitchen. She makes a meal of quarter at least before it gets to the blender!

Coco & PapayaThen there is someone else smitten with the blender. The lad wakes up every morning in a somnambulent state and glides into the kitchen to make himself a frozen strawberry almond smoothie. Goes on to slurp his way through, enjoying it to the last drop, then even washes up the blender! On Mother’s Day, he  burst into my room with a tall {and really really good} glass of Guava+Strawberry+Lychee Smoothie that he conjured up for me.Guava, Strawberry, Lychee SmoothieHonestly, this is one kitchen companion I am enjoying fearlessly! There have been glasses of cold coffee, mango shakes, papaya flax seed smoothies, 3 batches of kadhi, buttermilk lassi, pineapple apricot coolers, watermelon strawberry delights, aam panna … and plenty more this last month.

Cold coffee

Smoothies etc

aam pannaThe upside is having one kid enjoying it even more. The downside? Yes there is one! The daughter has now threatened to take the Hamilton Beach MultiBlender back with her when she goes back to uni after the vacations. #CreateFearlessly might well reach the battleground between the two kids!


Recipe: Kadhi {Indian vegetarian yogurt curry} 
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Summary: A quintessential Indian vegetarian yogurt based curry, which can be found adapted to regional taste. This is my version and it is fragrant, addictive and finger licking good. The Hamilton Beach Multiblender makes it the quickest curry I have made in ages! Serve this gluten free dish with boiled rice or even parathas.

Prep Time: 10 minutes
Total Time: 45 minutes

  • For the curry
  • 300g yogurt, home made or store bought
  • 250ml buttermilk
  • 1 heaped tbsp besan {chickpea flour}
  • 1/2 tsp turmeric powder
  • 1/8 -1/4 tsp hing {aesofoetida}
  • 1 tsp salt
  • First tempering
  • 1 1/2 tsp ghee {clarified butter}, or oil
  • Pinch hing {aesofoetida}
  • 2-3 whole red chillies
  • Few sprigs fresh currypatta
  • 1/2 tsp whole zeera {cumin seeds}
  • 1tsp sarson {whole mustard seeds}
  • 1/4 tsp whole methi seeds {fenugreek seeds}
  • Second tempering
  • 1 tsp ghee {clarified butter}
  • pinch hing
  • 2-3 whole red chillies, broken
  • 1-2 sprigs fresh curry patta
  • 1/2 tsp sarson {whole mustard seeds}
  • Pakoras {dumplings}
  • 3/4 cup besan
  • 1/2 tsp salt
  • pinch baking soda
  • 1 onion, roughly chopped
  • 2 green chilies, broken into 2-3
  • 1/4 cup fresh coriander/curry patta, roughly chopped
  • 1 cup oil for frying {else shallow fry }


  1. For the curry
  2. Place all ingredients in the blender, and process for 30 seconds until well blended. Reserve.
  3. First tempering
  4. Keep all the ingredients ready as listed. They need to go in rapidly, one after the other, to avoid them getting burnt. The fenugreek is the last and tends to get a little bitter on over browning, so take care.
  5. Heat 1 1/2 tsp ghee in a deep heavy bottom pan, and add the ingredients as listed, ending with the methi seeds/fenugreek.
  6. Immediately pour in the blended yogurt mixture. Keep over high flame until it comes to a boil, stirring often, else it will overflow {and make you weep}.
  7. Once it comes to a boil, simmer for about 30 minutes until fragrant and cooked, stirring once in a while. Keep an eye on it on and off and it tends to come up to the rim of the pan.
  8. Pakoras
  9. Put the onions, green chilies and fresh coriander in the small blender. Chop for 30 seconds, stir, chop again to desired size.
  10. Place ingredients in a bowl and mix well. Stir in enough water to make a thickish batter of dropping consistency. Whisk well with hand to aerate the batter.
  11. Heat oil and gently drop in spoonfuls. If the batter is very thick, the pakoras will be hard. Experiment with one pakora first to check.
  12. Fry over medium heat until they turn golden on one side, then gently turn and fry the other side. Don’t overcrowd the pan.
  13. Drain from oil, blot over kitchen towels, and slide into hot kadhi/curry. Allow to sit for 10-15 minutes so that the pakoras get nice and soft.
  14. Final tempering {Optional. I sometimes skip this as the first tempering flavours the kadhi well}
  15. Heat ghee in a small tadka pan {frying pan}. Throw in all the ingredients. Once they sizzle and splutter, get aromatic, take off heat and pour over kadhi.
  16. Serve with boiled rice {with a side of papads if you like}


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Also find me on The Rabid Baker, The Times of India

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