Skip to main content

About Me

I am a student currently pursuing engineering At Cummins College in Pune. I love cooking(mostly eating) and experimenting with recipes putting my own twist on them. I like writing a lot too, so I thought why not make a food blog? So here I am! (well I've heard it adds to my resume, so....)

I really like gardening, yoga and I am a huge fan of The Office(US version, sorry UK). I am also obsessed with my hair( I simply love taking care of it).
To keep up with new recipes and more, do subscribe to my blog.
You can find me on Pinterest: Meghana Makes
Instagram: @meghana_makes
Twitter: @MeghanaMakes




Comments

Popular posts from this blog

The Best Ever Chocolate Cake

Chocolate cakes are such a classic dessert. If you are looking for a chocolate cake that is decadent, chocolatey and hits just the right notes, then look no more. This recipe of homemade chocolate cake from scratch is the best you can find. And the best part about it? It is eggless! so no need to worry about whether you have eggs in your pantry before wanting to make a cake anymore. As a child, I absolutely LOVED a chocolate cake(don't get me wrong, I still do). I mean, who doesn't? That moist, fluffy texture, with bitter notes of chopped chocolate in it, it took me straight to heaven. I bet I made you hungry☺️ So no more small talk and let's get bakin'! This recipe is only for the chocolate cake along with the frosting. But if you don't have much time or don't want that extra sugary layer, then just skip it. The cake doesn't need anything to awe you. Because this isn't just any other recipe and the best chocolate cake ever, be ready ...

Quick and Easy Soya Manchurian

Soya Manchurian is an Indo-Chinese recipe which is quirky and to be honest, new for me. I hadn't really heard of soya manchurian until my mother told me about it. The only manchurian I have heard about is Gobi manchurian. At first, I was a little sceptical about it because I had never had deep fried soya chunks before. I thought they would take on a rubbery texture and not taste good. But I was surprised when it was still soft and fluffy on the inside while being crispy on the outside. you know what? You could stop right after frying them and even enjoy them as soya nuggets. But go ahead and give the manchurian a chance to shine too, it won't let you down I am sure.   The soya chunks become a little soggy after about 20 minutes, so you have to be quick while making the sauce/gravy. It is a pretty dry dish so I would classify this as a starter rather than a main. Side story: I thought it wouldn't be dry and I could serve it with roti, turned out I couldn't even ...

Thai Peanut Noodles

Who would have ever thought that one could use peanut butter in their noodles! But as it turns out, one can. And it tastes freaking phenomenal! Thai Peanut noodles are the noodles you didn't know you needed in your life. Crunchy, sweet, salty and sour-it is all at once and much more. Being a cold noodle dish, you can even make the sauce beforehand and refrigerate it. Enjoy peanut noodles at any time of the day and pair it with some steamed dumplings too! Ingredients: For 4 servings 11/2 cups of noodle 1/2 cup of roasted roughly grounded peanuts 1 1/3 cups of bell peppers, thinly sliced 1 cup of peas 1/4 cup of chopped coriander 1/3 cup of chopped green onions For the sauce 3 tbsp soy sauce 1/3 cup of peanut butter 2 tbsp olive/sesame oil 2 tbsp honey 11/2 tbsp fresh juice of lemon 11/2 tsp garlic sauce 1 tsp chilli sauce(use more or less as per your taste) 1/3 or little more cup of warm water Instructions: Bring water to boil in a pan and add salt...