In A Pot Simmer Water And Boil The Soya Chap
Close The Lid

In Another Bowl Make Your Spice Mixture

100ml Hung Curd Dip @thecoolingtin
1 tsp Oil
2 tsp Chilli Powder
2 tsp Degi Mirch
1 tsp Jeera Powder
1 tsp Ginger Paste
A Pinch Of Haldi
Salt to Taste
1-2 Drops Vegan Red Food Colouring (Optional)

Put Soya Chap In The Bowl And Mix Until ItsUniformly Coated With The Marinade. Leave for 2 hours until the spices penetrate the Chaap.

Insert Skewers

Roast 2 Ways-
Over Tandoor
Over Gas

When they’re Golden, Sizzling and have a few Black roasted spots, you know they’re DONE!

Serve with
Pickled Onions and Green Coriander Chutney

Recipe:

Dark Chocolate Sponge:

3g Apple Cider Vinegar
29g Vegan Milk

29g All Purpose Flour
29g Sugar
10g Dark Cacao Powder
1g Baking Powder
1g Baking Soda
1g Salt

16g Oil
Real Vanilla Extract
1tbsp Boiling Water

Mix the Milk and Vinegar and let it sit for 10 mins, or until the milk curdles.

Meanwhile mix the dry ingredients together & sieve them.

Once the buttermilk is ready, add the oil and vanilla to it and whisk until combined.

Add the dry ingredients to this mixture in three instalments.

Add the boiling water to the batter and whisk again.

Bake at 175c for 20 mins

Chocolate Ganache

75g Vegan Mylk Chocolate
75g Coconut Cream
40g Vegan Butter/ Cocoa Butter
20g Hazelnut Praline

Heat the Cream and Butter (do not boil)
Add this mixture to the finely chopped Chocolates & Praline and whisk until there is no lump left.

Whipped Mylk Chocolate Mousse:

100g Mylk Chocolate
60g Coconut Cream
4g Agar Agar with 60g Water

240g Non Dairy Whipping Cream / Coconut Cream

Heat the Agar Agar and water until it reaches a boil, simultaneously heat the Coconut Cream.

Add both to finely chopped Chocolate, whisk until there is no lump.

Quickly beat the rest of the Cream until it reaches soft peak stage. Gradually add the Agar Agar- Chocolate Mixture to the cream

Note: Do not use cold Cream as the mixture will curdle.

Freeze the mouse cake overnight.

Sturdy Thick Bread
Almond Milk 140g
Ground Chia Seeds 1.5tsp
Vanilla 1tsp
Maple Syrup 2tsp
Strawberries, Blueberries
Notella 4 Tbsp @thecoolingtin
Non Dairy Cream/ Coconut Cream

In A Bowl Mix Almond Milk, Chia Seeds, Vanilla,
Maple Syrup. Mix Around With A Fork.

Refrigerate For 20 Mins

Dip The Breads In the Milk Mixture. 15 Sec on Both Side

Take a Non Stick Pan And Fry It on Both Side

Until Golden Brown

Top it with Fresh bananas, strawberries, cream and notella

100g salted butter
22g sugar
80g kondensed milk @thecoolingtin

140g all purpose flour
1/4tsp baking powder

High quality vegan dark chocolate

Process:

In a bowl add Salted butter
Caster sugar, Kondensed milk.

Beat them together with a hand mixer.

Scrape down the sides with a silicon spatula
Add All Purpose Flour and Baking Powder
Beat it again.

Add vegan dark chocolate chips and mix
With a silicon spatula.

Roll/ scoop them out and place on a
Baking tray, with the height of the cookies approx being 1cm

In a preheated oven bake 12-15 mins.

In a word, 'yes'. There are fees, but we agree to a fee structure that reflects the amount of business we do together. They can range from ₹0 to ₹15 per transaction. so it might seem like not all the money has been.

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Order Food online from The Cooling Tin, New Delhi | Now order online & pay using UPI, Paytm, GooglePay, PhonePe at The Cooling Tin, New Delhi. Order Now!

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Our bakery is dedicated to the mission of Cooling the Earth One Tin at a Time. When it comes to our desserts, we are all about indulgence without compromise.

We are Delhi's First French inspired 100% Vegan Bakery on a mission to redefine Desserts. We have made it our priority to create vegan desserts that are incredibly delicious, ensuring that you can satisfy your sweet tooth without sacrificing taste or quality.


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