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Peanut Butter Cups (Recipe Contributed by Mrs. Karishma Kalro, OMG Healthy Baking)

500 grams dark chocolate 250 grams peanut butter Cupcake liners Cupcake tin

Method : Line the cupcake tin with the liners . In a double boiler / microwave melt the dark chocolate till smooth and shiny. Now fill each liner with melted chocolate till about 40% capacity . Next add peanut butter in the centre leaving a border around the edges . Pour in remaining melted chocolate to cover the peanut butter cup to full capacity. Set these moulds in the fridge for 3-4 hours .

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Wishing you all a Happy Independence Day! #indianindependenceday #merabharatmahan #tricolour #august15 #poudtobeindian #makeinindia https://www.instagram.com/p/CD5mjpgpP4x/?igshid=1d852npz42pu1

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Power-packed Smoothie

1/2 ripe banana

150ml milk

1 tsp Algabrew Spirulina powder

1tbsp Sugar & Spice peanut butter

1tsp Chia seeds or oats

1/2tsp cinnamon powder

Instructions 

Add sliced banana, Algabrew Spirulina powder, Sugar & Spice peanut butter, oats /chia seeds & cinnamon powder in a blender bowl.

Pour milk and mix until you get a homogeneous and creamy smoothie

2. Pour smoothie in a glass, then sprinkle with your favorite seeds.

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Chocolate granola

(Recipe contributed by Mrs.Sonal Oswal, Chicca Fressca)

Ingredients

* 2 1/2 cups rolled oats

* 2 tablespoons coconut oil

* 1/4 cup Chocolate spread by Sugar & Spice

* 2 tablespoons honey

* pinch salt

* 1 cup of your favorite nuts

* 1/2 cup chocolate chips

Instructions

* Preheat oven to 325F. Line a baking sheet with parchment paper or spray with oil.

* Put oats in a large mixing bowl.

* In a saucepan over low heat, melt coconut oil, Sugar & Spice Chocolate spread, and honey together, stirring until smooth. Stir in salt. Pour this mixture over the oats and stir to coat the oats. Transfer to the prepared pan.

* Bake in preheated oven for 15 minutes. Stir in the nuts. Return to oven and bake for another 15 minutes.

* Cool completely. Stir in chocolate chips.

* Store in airtight container

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Lettuce tofu peanut sauce wrap

(Recipe contributed by Mrs. Sharanya Shankar, Blogger)

Boil one cup of sticky rice and keep aside ( I used basmati rice slightly overcooked for sticky texture )

Clean lettuce leaves dry and put in in the fridge for crispness

Filling - Ingredients

I pkt tofu crumbled and drained

2 onions diced

2 carrots cut matchstick size

1 big cucumber cut matchstick size

1 tbsp soya sauce

1 tbsp sriracha sauce

Oil

Salt

Method

Sauté onions in oil for a minute add the crumbled tofu and sauté for another 3 to 4 minutes

Add sriracha sauce,soya sauce and salt and sauté for a few more minutes

Close the flame and add raw carrots and cucumbers. Set the filling aside

Sauce - ingredients

4 tbsp Sugar & Spice peanut butter

4 tbsp hoisin sauce

1 cup shallots

1 ginger grated

Two tsp red chilli flakes

Sugar

Salt

One cup water

Method for sauce

Heat oil add the shallots and ginger and sauté for a minute

Add a cup of water, Sugar & Spice peanut butter , Hoisin sauce , chilli flakes salt and sugar and bring to a boil until the sauce is gooey

Layering

Lay out a lettuce leaf , put a spoonful of rice , add tofu mixture on top and finally the peanut sauce . Roll and eat

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Mexican rice  with Salsa

(Recipe contributed by Mrs. Sharanya Shankar, Blogger)

Ingredients for Salsa 2 tomatoes finely chopped 2 onions finely chopped 3 colour pepper 1 each finely chopped 1 bottle of Sugar & Spice tomato ketchup ( I used a whole bottle bcoz I wanted it more like a gravy ) 1 tsp Cumin powder 1 tsp Chilli powder I green chilli ( optional ) Juice of one lemon Salt to taste 1 cup Coriander , finely chopped

Method Grind half of the tomatoes bell pepper and onion in a grinder coarsly- add it to the remaining cut peppers onions and tomatoes Add Sugar & Spice tomato ketchup, cumin powder, chilli powder , salt  and coriander and mix well Add lemon juice and mix well again

Ingredients for Mexican rice Boil basmati rice 1 cup and set aside 1 cup American corn 1 cup tri colour bell pepper chopped 1 onion chopped Ginger garlic paste Mexican spice mix Olives Mozzarella cheese Olive oil Salt

Method In olive oil add ginger garlic paste fry onions and bell pepper for few minutes - add corn and fry again Add Mexican spice mix ( depending on how spicy you want ) and salt and mix well and let the rice and veggies cook on low for few minutes In a baking dish smear butter and layer the rice in it . Pour the salsa and top with mozzarella cheese and olives. Bake at 180 for about 10 minutes

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Java plum twisted bread

(Recipe contributed by Mrs. Sonal Oswal, Chicca Fressca )

Ingredients

* 1 Tsp active dry yeast

* 1/2 Cup Warm Milk

* 1 Tablespoons Sugar

* 200g Maida

* 1/2 Teaspoon Salt

* 40gms Softened Butter

* 1/4 Cup Java plum preserve by Sugar & Spice

* Icing Sugar to serve

Instructions

1. In a bowl mix together the yeast, milk, sugar . Leave for 10-15 minutes for the yeast to activate.

2. In the bowl of a stand mixer if you have one, or you can do this by hand, add the flour and salt.

3. Once the yeast mixture is frothy and bubbly add it to the bowl with the flour and salt along with the butter.

4. Knead the dough with a bread hook for 5-10 minutes until smooth and elastic.

5. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a warm space and leave to prove until doubled in size.

6. Once the dough has doubled in size knock it back with your fist and roll it out into a large rectangle, about 1 cm thick or ⅓ of an inch.

7. Spread the dough with the Sugar&Spice Java plum preserve and roll up from the long side of the rectangle. Cut through the centre of the roll of dough and twist each side over the over the other.

8. Bring the two ends of the twisted bread together to form a circle and press together. Cover and leave the twist to prove for a second time until doubled in size.

9. Place the Java plum twist into a 200 Celsius or 400 Fahrenheit oven for 15-20 minutes until cooked through and golden brown.

10. Leave the twist to cool before dusting with icing sugar to serve.

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Chilli Paneer

Ingredients

1 capsicum diced

3 onions diced

1 tbsp chopped ginger

1 tbsp chopped garlic

2 green chili, sliced

200gm paneer cubes

30ml vegetable oil

3 tbsp Sugar & Spice Tomato Ketchup

4-5 tbsp Sugar & Spice Pineapple Sweet chili sauce

1/2 tsp kashmiri red chilli powder

salt as required

¼ cup water or add as required

Chopped coriander and mint leaves for garnish

Instructions

Heat the vegetable oil in the pan. Add finely chopped ginger, garlic and green chillies and saute on medium to high flame for some seconds.

Stir fry spring onions for 1 to 2 minutes on medium to high flame.

Next add capsicum.

Stir fry on medium to high flame for 3 to 4 minutes. The capsicum only needs to be slightly cooked.

Lower the flame and then add kashmiri red chilli powder.

Then add the Sugar & Spice Tomato Ketchup and Pineapple Sweet chili sauce

Stir and mix the sauces and red chilli powder with the remaining stir fried ingredients.

Add ½ cup water and mix well. Add salt to taste

Add the cubes of paneer into this and let the mixture come to a simmer on medium to medium-high flame.

(Yes, you read it right, add fresh cubes of paneer directly into the gravy… You do not have to fry the paneer… Saves you from those extra calories ;) )

Garnish with chopped coriander and mint leaves and serve with hot chappathis/naan

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Orange upsidedown cake

Ingredients

2 Oranges, thinly sliced, deseeded 

1 3/4 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup sugar

1 1/4 cup curd

1/3 cup oil

1/3 cup Freshly squeezed Orange juice

4 tbsp Sugar & Spice Orange marmalade

Instructions

1. Preheat your oven to 180C. Grease a loose bottom 8" pan very well.

2. Sprinkle 1 tablespoon of sugar at the bottom of the pan. Arrange the orange slices on top of the sugar.

3. Sift the flour, baking soda, baking powder and salt in a large bowl. Mix in the sugar.

4. In a separate small bowl, whisk together the oil, curd, orange juice, and Sugar & Spice Orange marmalade.

5. Pour the wet ingredients into the dry ingredients. Mix well, but don't over mix.

6. Pour the batter into the prepared pan, on top of the oranges, carefully.

7. Bake at 180C for 40-45 minutes, until the cake is golden brown and a skewer inserted in the center comes out clean.

8. Let the cake rest for 15-20 minutes, before turning it out on a cooling rack. Enjoy!

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Mango Jalapeno Cocktail  (Recipe Contributed by Sundari Vijay, Food Stylist cum Photographer)

Ingredients

2 tbsp – Sugar & Spice Mango Jalapeno jam

1 Cup Fresh Mango Juice 

1/4 Cup Tequila

2 Tbsp Lime Juice

2 Tbsp Sugar

4-6 Ice cubes​

Instructions

In a food processor, blend Sugar & Spice mango jalapeño jam, mango juice, sugar, and lime juice to form a smooth thin purée. Transfer to a cocktail shaker, add tequila and ice cubes and give it a good shake for a minute. Pour the margarita in the glass. Serve chilled

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Strawberry Cheesecake Tart

(Recipe Contributed by Sundari Vijay, Food Stylist cum Photographer)

Ingredients to make the tart shells 

11/2 cups All purpose flour

1/2 cup Unsalted butter (1 stick)

1/4 tsp Salt

1/4 cup Sugar

1 large Egg yolk 

2 to 4 tbsp Chilled water

Instructions

Ensure the butter is chilled - cut into cubes.

Measure the flour, salt, and sugar in a metal bowl.

Leaving the bowl in the fridge for an hour will help keep the dough cold.

Use a fork, pastry blender or your fingertips to cut the butter into the flour.

When using your fingertips be gentle, squishing the butter, flattening them cubes in the flour.

The mixture starts with larger crumbles, and as you continue, the crumbs become smaller.

Continue until you have a crumbly mixture similar to coarse breadcrumbs.

Add the egg yolk and try to incorporate as much as you can.

Lastly, add 2 tbsp chilled water bringing the crumbs together.

Add more water only if needed to bring the dough into a ball.

Gather all the crumbs into a ball.

Wrap in cling or plastic wrap and chill for at least 20 to 30 minutes until firm enough to roll.

Take small golf size amount of chilled dough. Roll it out into a small disc.

Place it in the mini tart pan and gently press the dough with your finger to the sides and bottom. Make sure you have a thin not thick crust.

Pull away the excess with your fingers tips. 

Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing.

Place the tartlet in the fridge while you preheat the oven. 

Preheat the oven to 200C. Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing.

Bake in the preheated oven - the 3-inch mini tarts take 10 to 12 minutes while the 5 -inch mini tarts take about 12 to 14 minutes.

Ingredients for tart filling

350 gms softened cream cheese

1⁄2cup sour cream

3 tablespoons sugar

1 teaspoon grated lemon zest

12 Tart shells

2⁄3 cup Sugar & Spice Strawberry Blush jam

​

Instructions

Combine cream cheese, sour cream, sugar and lemon peel in small bowl and beat until smooth.

Spread evenly into tart shells.

Spread the

Sugar & Spice Strawberry Blush jam

pressing into cream cheese mixture. Refrigerate about 4 hours.Before serving, top it with sliced strawberries or drizzle chocolate syrup for garnish