Toss&bite

Toss&bite Veg and vegan recipes

01/08/2026

Hog plum pickle:
- Wash the hog plums and pat them dry with a clean cloth.
- Place them in a jar, layering them with salt.
- Keep them for 2 days, mixing them at intervals.
- Dry roast ½ tsp fenugreek seeds, ½ tsp mustard seeds, and 1 tsp cumin seeds.
-Let it cool down. Add ¼tsp asafoetida(hing)
-Then grind them into a fine powder.
- Add the spice powder to the hog plums.
- Add red chilli powder and Kashmiri chilli powder according to your preferred spice level.
- Add ½ tsp turmeric powder.
- Mix everything well and transfer it back to the same jar.
- Let the pickle mature for 4–5 days, mixing it once every day.
- Your hog plum pickle is ready to enjoy!

30/07/2026

Rose apple pickle

29/07/2026

Jamun Fruit Cheesecake

Ingredients:

- 6 Lotus Biscoff cookies
- 2 tbsp mascarpone cheese
- 2 tsp monk fruit sweetener
- Jamun fruit jam

Note:

- You can use any cookies and sweetener of your choice.
- If you don't have mascarpone cheese, blend paneer and fresh cream together to use as a substitute.
- You can find the Jamun fruit jam recipe in my previous video.

27/07/2026

Jamun Fruit Jam

- You can use any sweetener of your choice.
- Adjust the amount of sweetener to suit your taste.
- Let the jam cool completely before storing.
- It can be stored in the refrigerator for up to 1 month and in the freezer for up to _____ months (I haven't tested the freezer storage yet, so let me know if you try it! 😉).
- I'll be uploading an interesting recipe using this jam soon, so follow along and stay tuned!

22/07/2026

Mango Preserve

Method:

- Wash the raw mangoes thoroughly.
- In a large pot, add enough water and 2 tsp salt. Add the mangoes and boil until they change color and become slightly soft.
- Turn off the heat, remove the mangoes from water and keep it covered overnight.
- The next day, drain the water and keep the mangoes aside.
- In another vessel, boil enough water with a generous amount of salt. Let the salt water cool completely.
- Pour the cooled salt water into a clean, dry jar and add the boiled mangoes.
- Make sure the mangoes are fully immersed in the salt water.
- Store at room temperature for up to 1 month, or refrigerate for up to 1 year.

21/07/2026

BEET ICE:
* 2 beetroot
* 1tbsp gulkand
* 1pack amul fresh cream

18/07/2026

Ingredients:
Raw mangoes – 2
Rock salt
Chilli powder – 1 tbsp
Asafoetida (hing) – ¼ tsp
Oil

Dry roast and grind into a powder:
Black mustard seeds – 1 tbsp
Cumin seeds – 1 tsp
Fenugreek seeds – ½ tsp

Method:
Wash, peel, and grate the raw mangoes.

Arrange them in layers, sprinkling rock salt between each layer. Leave them overnight.

The next day, grind the mangoes into a smooth paste.

Add the roasted spice powder and chilli powder, then grind again until well combined.

Heat oil in a pan (adjust the quantity according to your preference).

Add the asafoetida (hing).

Add the ground paste and cook on a low flame for a few minutes. Switch off the flame and let it cool completely.

Store in an airtight container. It stays fresh for up to 1 year in the refrigerator.

16/07/2026

(ಗೇರು ಹಣ್ಣಿನ ಹುಳಿ)
Ingredients to grind:
Red chillies - 2-3
Coriander seeds -1tbsp
Black mustard seeds -½tsp
Dry roast all these and grind along with 2tbsp fresh coconut, little tamarind and jaggery.

15/07/2026

Wood apple chat:
Ingredients:
Wood apple 1
Salt
Black salt-¼tsp
Jaggery powder -½tsp
Coriander leaves

Cumin powder -½tsp
Chilli powder -½tsp

14/07/2026

Ingredients:
Breadfruit – 1
White rice – ½ cup
Water
Salt
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Asafoetida (hing) – a pinch
Oil (coconut oil is recommended)
Method:
Soak the rice in enough water for 1 hour.
Drain the water and grind the rice into a fine paste, adding a little water as needed. (The batter should be slightly thick.)
Add the chilli powder, turmeric, asafoetida, and salt. Mix well.
Peel and cut the breadfruit as shown in the video.
Rinse the pieces once in water and drain well.
Dip each breadfruit piece into the batter.
Heat a pan (I used an iron pan) and spread oil all over the surface.
Place the coated breadfruit pieces on the pan one by one. Cover and cook for a while.
Remove the lid, flip the pieces, and fry until golden and crisp on both sides.
Enjoy while it's hot!

Note:the breadfruit isn't spoiled. It has a crack inside due to a fall

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