For the banana bread mug cake: 1 tablespoon melted coconut oil 1 large egg (+ 1 additional egg yolk - the white will be used
One of my favourite things to eat on our travels through India is little pots of baked yoghurt at breakfast. I love the sweet tangy creaminess, almost like a whisper of cheesecake.
There's just something so celebratory about a semolina pudding. It's one of those Indian dishes that work wonderfully as both starter and dessert. For Eid this year, I partnered with Stork Bake to develop this semolina halva with almonds and vanilla.
I suppose you could go with the more laboured route and pour, with painstaking precision, little rounds of batter. Or you could just cook a few large crepes, stack them up with a bit of syrup as you go along, and cut out perfect circles with a cookie cutter.