Everyone loves rice, and these rice recipes range from quick everyday meals to show-stopping dishes. Whether you’re looking for a side or a main, there’s something here for every occasion.

Rice has the ability to become an instant comfort food or a fragrant bowl of something that you just want to inhale. No matter what the occasion or the amount of effort you want to put in, I’ve got something on this list for everyone. From main rice dishes to fried rice, biryanis, pulaos, and even desserts, these are the only rice recipes you will ever need.

The thing with rice dishes is how easy they’re to serve. So, you can eat them with delicious sides such as curries, raitas or dals for meals that the entire family will love!

This round up also contains plenty of rice meal ideas and one-pot rice dishes for lazy days or pack a punch without putting in too much effort. Plus, the best the thing about making rice is that you can easily double or trip the quantity

Biryani Recipes

Non-veg biryanis

4.84 from 6 votes

Boneless Chicken Biryani | Meghana Style

If you love biryani and fried chicken, this Boneless Chicken Biryani from the famous Meghana's In Bangalore will blow your mind! Super flavorful and layered to perfection, this biryani will become a Sunday ritual!

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Dindigul Style Mutton Biryani

Aromatic and flavor, this dindigul mutton biryani with it's freshly made masala and jeera samba rice makes for a hearty Sunday lunch!

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4.80 from 5 votes

Instant Pot Chicken Biryani

A simple one-pot chicken biryani that doesn't need you to cook the rice and chicken separately! This method is simple and will give you a quick biryani without compromising on the flavour.

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Kerala Style Egg Biryani

This Kerala Style egg biryani or mutta biryani has a slightly different flavour profile than most biryani recipes because of the spices used in the recipe. It's really easy to make, and a fantastic way to feed a big family or a crowd. Also eggs work so well in a biryani that you really won't miss the meat.

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5 from 16 votes

Mutton Biryani

My Mutton Biryani recipe will give you fantastic results every single time. It needs a little time and effort but you'll be rewarded with juicy, flavourful, tender pieces of meat and really fragrant rice.

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4.90 from 154 votes

The Best Chicken Biryani (Step by step video recipe)

Watch Recipe Video ABOVE for step by step directions. This homemade chicken biryani recipe is easier than you think. I have broken down the entire recipe into a step by step process so that you can make this at your own pace. This biryani recipe is closest to Hyderabadi Biryani where chicken and rice are layered to make the most fragrant, and well spiced biryani.

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Vegetarian biryanis

4.86 from 14 votes

Restaurant Style Veg Biryani

Insanely delicious veg biryani is a great alternative for vegetarians. This recipe is so good that even meat lovers will be impressed! It's the perfect family style meal. My tips and tricks will make sure you have the perfect vegetarian biryani every single time.

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5 from 3 votes

Paneer Makhani Biryani

This Paneer Biryani with Makhani gravy is a unique twist on a vegetarian biryani that combines my love for paneer makhani and biryani! It's got layers of paneer makhani, fragrant basmati rice, mint, coriander and fried onions and every bite is super tasty.

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Mushroom Biryani

Aromatic, spicy, and just as flavorful as it's non-veg counterparts, this mushroom biryani is a quick and easy vegetarian biryani you won't be able to have enough of!

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Veg Potli Biryani | Veg Potlam Biryani

Wrapped in a banana leaf and steamed until done, this veg potli biryani is the vegetarian version of parda biryani. It's layered, flavorful, and one of the best veg biryani recipes ever!

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Lal Paneer Biryani

This lal paneer biryani is one of the BEST vegetarian biryanis out there! It’s spicy, garlick-y, rich, and creamy, and just absolutely delicious ❤️‍🔥

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Gobi 65 biryani

For this recipe, we have recreated Bangalore's famous gobi 65 in a veg biryani format. It's crispy, spicy, and full of texture!

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Veg Soya Keema Biryani

This Veg Soya Keema Biryani is a rich, layered, packed with flavor, high-protein veg biryani that's 100% vegetarian! Serve with raita and laccha onions for the perfect Sunday meal!

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5 from 2 votes

Jackfruit Biryani | Kathal Biryani

This jackfruit biryani packs a punch with juicy jackfruit and big, comforting flavors – mimicking the texture and flavors of meat, but in a 100% vegetarian biryani.

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Fried Rice Recipes

Vegetarian recipes

Thecha Paneer Fried Rice

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Basil Fried Rice

Super quick and easy, this basil fried rice recipe is a refreshing, herby, garlicky dish that makes for the fastest dinner ever!

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5 from 3 votes

Chilli Garlic Fried Rice

The best way to turn leftover rice into something special. Key is the chilli garlic paste that's made from scratch – very low effort but it really adds smokiness and that distinct spicy, chilli flavour to the fried rice.

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4 from 1 vote

Veg Fried Rice

This 10-minute veg fried rice recipe is a lifesaver when you have only bits and bobs in the fridge. It's a fantastic fridge cleaning meal and a great way to use leftover rice too. Add a fried egg and you've got yourself a fast, easy-winner dinner!

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5 from 6 votes

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice is a super quick recipe that's delicious because of all the sweet and spicy flavours. Pair it with a spicy stir fry for a fantastic weekday meal.

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4.75 from 4 votes

Burnt Garlic Mushroom Fried Rice

True mushroom lover food – this burnt garlic mushroom fried rice is ready in 15 minutes and packed with flavour!

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5 from 3 votes

Chilli Garlic Fried Rice

The best way to turn leftover rice into something special. Key is the chilli garlic paste that's made from scratch – very low effort but it really adds smokiness and that distinct spicy, chilli flavour to the fried rice.

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5 from 2 votes

Schezwan Fried Rice from Leftover Rice

This is the best chinese schezwan fried rice you’ll make – loaded with vegetables, spicy and super easy! Made with sichuan sauce, it’s the best way to use leftover rice.

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5 from 1 vote

Rainbow Rice

This kid-friendly recipe is simple stir-fry rice that has light flavours making it an amazing addition to your child's lunch box!

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Non-veg fried rice

5 from 6 votes

Egg Fried Rice – Same restaurant style taste!

A few simple tricks and easily available ingredients are all you need to make restaurant style egg fried rice at home!

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Side Rice Recipes

4.85 from 52 votes

Perfect Jeera Rice (Indian Cumin Rice)

This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don’t need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you’ll have fluffy, flavorful jeera rice ready in under 10 minutes.

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4.75 from 4 votes

How to make Ghee Rice

Ghee Rice is a simple recipe that takes less than twenty minutes to make. Its flavorful, aromatic and a great way to elevate steamed rice if you want something extra on the table!

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4.94 from 15 votes

How to cook Basmati Rice 3 ways

Learn how to cook Basmati Rice with my tried and tested methods. This is more like a guide to basmati rice where you can choose from three methods – stovetop, instant pot and traditional pressure cooker.

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4.50 from 2 votes

Coconut Rice

Watch the Recipe Video above. This easy coconut rice is a fantastic side to curries, roasted veggies and meats. In India, it’s even had for breakfast because it really fuels you up. Also a great way to use leftover rice! Its naturally vegan, gluten free and vegetarian.

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Mango Rice

Tangy, spicy, vegan one pot mango recipe, made healthier. Great as an accompaniment to curries or stews or can be had just by itself.

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5 from 1 vote

Raw Mango Rice

Make the most of mango season with raw mango and turmeric rice. Use brown rice for a healthier alternative to Maavinakayi Chitranna/ Mangai sadham as it is locally called.

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5 from 4 votes

Curd Rice – Summer Special

This curd rice recipe is a must make during hot summer months. Creamy, tangy and so refreshing, curd rice will make summer lunches infinitely better. Easy, comfort food.

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Pulao Recipes

Veg Pulao Recipes

5 from 1 vote

Kabuli Chana Pulao

Kabuli Chana Pulao is a one pot recipe where spices, chickpeas and rice are cooked together till the rice is fluffy. It’s a delicious weeknight dinner that doesn’t take long to cook and tastes best when paired with raita.

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5 from 5 votes

Pressure Cooker Veg Pulao (Rice Pilaf)

This pressure cooker veg pulao recipe is fragrant, fluffy and perfect every single time! Making this in an instant pot or any other pressure cooker ensures that everything cooks fast. Cooked with whole spices and lots of vegetables, this is the perfect side dish. Watch Video ABOVE.

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Non-veg pulao recipes

Chicken Pulao with Leftover Rice

This chicken pulao recipe is quick, easy, customisable, and very family-friendly. Eat it with curd or a side of sauteed veggies for a comforting and wholesome meal.

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4.77 from 13 votes

Easy Chicken Pulao

Inspired by the Donne Biryani and made with green masala, this Chicken Pulao Recipe will become a favourite! Spicy, aromatic, this is no regular pulao.

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Rice Meals

Veg rice meals

5 from 2 votes

Kavitha Aunty’s Rice Bath

Rice bath is a typical Karnataka rice dish that has south Indian flavours and the rice is cooked in a green masala with veggies. This is a one pot meal thats easy to put together and is bursting with flavours. Perfect for weeknight dinners!

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Claypot Rice with Mushroom

This claypot mushroom rice is my idea of a perfect weeknight dinner. Everything cooks in one pot, the flavour is incredible, and it takes about 25 minutes from start to finish.

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4.77 from 13 votes

The Khichdi Recipe that’s actually tasty!

Khichdi or khichri is an Indian one pot lentil and rice dish that's vegetarian, easy to digest and wholesome. Done right, it can be incredibly tasty and may become your favourite comfort food. This version can be made in a traditional pressure cooker or an Instant Pot and I have instructions below for both.

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4.67 from 3 votes

Instant Pot Mexican Rice with Corn and Bell Peppers

This Instant Pot Mexican Rice is incredibly flavorful, spicy and super versatile. It can be used as a filling for quesadillas, tacos, burritos, enchiladas or as a side dish with grilled chicken or veggies. We added some corn and bell peppers to make this recipe more hearty!

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5 from 1 vote

Patra Rice

Patra rice is an aromatic spiced rice along with a tangy masala enclosed in a banana leaf and cooked to perfection!

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5 from 2 votes

Tahari

Tahari, a beloved rice dish in Uttar Pradesh, is a go-to for vegetarians. This one-pot wonder combines rice with winter veggies like potatoes, green peas, and cauliflower. It's a delightful, comforting dish, ideal for those days when you crave something easy yet satisfying!

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4.75 from 8 votes

Healthy Cauliflower Rice Broccoli Casserole

Healthy Cauliflower Rice Broccoli Casserole is a baked casserole dish that is gluten free, keto friendly and has loads of flavor. It’s super cheesy and perfect when you want a complete meal for dinner. This can double up as a side dish or a main dish.

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5 from 2 votes

Easy Lemon Rice (Yellow Rice)

A really simple lemon rice recipe – it’s flavored with lime juice and zest so that the rice really packs a punch and is full of flavor. Made all in one pot from start to finish, this yellow rice is easy to put together and is excellent with raita on the side.

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One-Pot Sambar Rice | Sambar Sadam

One Pot Sambar Rice is a quick and easy rice, lentil and veggie dish from South India. It's spicy, tangy, nutritious, and absolutely yummy and comforting.

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Non-veg rice meals

5 from 1 vote

Claypot Chicken & Rice with Mushrooms (Asian Style)

Hot and comforting, this One Pot Chicken & Rice with Mushrooms has all the umami, savory, and aromatic goodness of Asian cooking. Plus, it's one of the easiest recipes ever!

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5 from 6 votes

One Pot Mexican Rice and Sausages

One Pot Mexican Rice and Sausages makes for a quick meal which is full of smokey and mexican flavors. You can substitute the sausages with tofu/paneer and add in as many veggies as you want!

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Rice Desserts

Festive Chocolate Rice Kheer (Pudding)

Super easy recipe for a festive chocolate rice kheer pudding made without condensed milk but still really creamy. Perfect for your Diwali dessert table or any other Indian festival. Actually you won’t need a reason to make this one!

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Gulab Phirni Recipe / Rose flavored Rice Pudding

Rich rice pudding or phirni flavored with rose petals for that perfect make ahead dessert to wow your guests with.

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5 from 4 votes

Rice Kheer

This easy rice kheer or chawal ki kheer is probably the most popular Indian dessert there is. Made with long grained basmati rice and sweetened with condensed milk, it’s simple enough that you can make it often, and elegant enough to serve to guests!

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The post 48+ amazing Rice Recipes for every mood appeared first on My Food Story.

Beetroot Poriyal is a mildly spiced simple South Indian stir fry. Beetroot Poriyal is a tasty and healthy side dish which can be mixed with rice and enjoyed. This is a great side dish with rice and curry or even with roti. This is one of the excellent way to include beetroot in your menu.

Beetroot stir fry or beetroot poriyal is one of my favorite ways to eat beetroots. Not all at home are fond of beetroot but I just love beetroot in any form especially this poriyal. This is a simple poriyal with basic tadka but tastes so delicious with rice and sambar which is my favourite combo.

About Beetroot Poriyal

Beetroot Poriyal is made using beetroot, onion, coconut, spices and herbs as main ingredients. It is a simple stir fry made with beetroots cooked with onion and tempering spices with the addition of coconut. This beetroot stir fry is one of the healthy ways to consume beetroot.

Beetroot is a nutritious vegetable so do make it a practice to include it in your weekly menu to enjoy the benefits. The term 'poriyal' in tamil means sauteed or fried whereas in malayam it is called thoran, in kanada it is called 'palya' and in telugu it is called 'vepudu'.

Beetroot proiyal comes together quickly and can be made with just few ingredients that is available in your kitchen. Serve it with rice and sambar it is such a comforting meal. You can enjoy this poriyal for lunch or even pack it for kids lunchbox.

As a kid I had trouble eating most vegetables and even during that time beetroot was my favorite vegetable. Mixing it with curd rice to see the pink colour was so exciting yes good old memories.

Beetroot Poriyal Video

Similar Recipes

• Vazhakai poriyal
• Vendakka poriyal
• Carrot beans poriyal
• Beetroot thoran
• Beetroot raita

Beetroot Poriyal Ingredients

• Beetroot - Choose fresh beetroot that is firm outside. Cut into small cubes and use it. You can even grate and use.
• Onion - Onion is sauteed with other spices after tempering. It adds crunch and flavor to the poriyal.
• Coconut - Poriyal is not complete with the addition of grated coconut at the final stage. I usually have coconut cubes in freezer so when there is no fresh coconut I pulse the cubes in mixer to get grated coconut and use it.
• Oil - You can use any cooking oil. I used ground nut oil for this stir fry.
• Green chillies - Green chillies adds spice to this stir fry. You can even use red chilli powder instead.
• Mustard seeds, Urad dal - Mustard seeds is first added and spluttered, then urad dal is added and sauteed until golden.
• Curry leaves - adds freshness and flavour to the stir fry.
• Turmeric powder - Turmeric powder adds flavour and retains the bright pink colour of beetroot.

How to make Beetroot Poriyal Step by Step

1.Heat 1 tablespoon oil in a kadai - add 1 teaspoon mustard seeds let it splutter.

2.Then add ½ teaspoon split urad dal.

3.Add few curry leaves and 1 long green chili slit.

4.Add 1 medium sized onion chopped finely around ½ cup.

5.Add 1 and ½ cups chopped beetroot along with ¼ teaspoon turmeric powder and salt to taste. I used 1 medium sized beetroot.

6.Saute for 3 minutes.

7.Add ¾ cup water to it.

8.Give a quick mix.

9.When it starts to boil cook covered for 10-12 minutes or until beetroot turns soft.

10.In between stir then cook covered to avoid burning at the bottom. Check by pressing if it is soft then it is cooked else cook for few more minutes.

11.Add ¼ cup grated coconut(tightly packed).

12.Give a quick saute and switch off.

Tasty beetroot poriyal ready!

Expert Tips

• Cutting - You can cut into small cubes or even grate using big holed grater and use it.
• Cooking beetroot - You can even steam cook beetroot separately and add it but I prefer cooking in kadai itself along with spices. It adds more flavour to the stir fry.
• Pressure cooker - If pressure cooking - pressure cook for 1 whistle in medium flame.
• Instant Pot - If using instant pot - set timer in pressure cook mode for 2 minutes and cook it.
• Variation - You can add ½ teaspoon sambar powder if you like. Add a pinch of hing while tempering if you prefer.
• Adding coconut - After adding coconut no need to cook for a long time, just switch off and mix it.
• Packing for lunchbox - If you are packing for lunchbox then coconut needs to be sauteed well to extend shelf life.
• Oil - You can replace cooking oil with coconut oil for a different flavour.

Serving & Storage

Serve beetroot poriyal with rice, sambar and rasam. You can serve beetroot poriyal with plain steamed rice, mix and eat too. Beetroot poriyal keeps well in fridge for 2 days.

FAQS

1.Can I grate and add beetroot?

Yes you can grate and add beetroot for beetroot poriyal. Grated beetroot takes less time to cook so check accordingly. Use big holed grater for grating.

2.Is adding coconut mandatory?

You can skip coconut if you don't want to add. But I recommend adding coconut as it adds a nice flavour and crunch to the poriyal.

3.Can I add chilli powder?

Yes you can add 1 teaspoon chilli powder replacing green chilli.

If you have any more questions about this Beetroot Poriyal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Beetroot Poriyal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Beetroot Poriyal Recipe

Beetroot Poriyal is a mildly spiced simple South Indian stir fry. Beetroot Poriyal is a tasty and healthy side dish which can be mixed with rice & enjoyed. Learn to make Beetroot Poriyal with step by step pictures and video.

Course Side Dish

Cuisine Indian

Keyword curry, curry recipes, Kerala Meal Sidedish, lunch box recipes, lunch recipes, lunchbox recipes, poriyal, poriyal recipes, Side Dish, stir fry recipes, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 107kcal

Author Sharmilee J

Ingredients

• 1 medium sized beetroot (1 and ½ cups chopped finely)
• 1 medium sized big onion (½ cup chopped finely)
• ¼ cup grated coconut (tightly packed)
• ¼ teaspoon turmeric powder
• salt to taste

To Temper:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• 1 long green chili
• few curry leaves

Instructions

• Heat 1 tablespoon oil in a kadai - add 1 teaspoon mustard seeds let it splutter.
• Then add ½ teaspoon split urad dal.
• Add few curry leaves and 1 long green chili slit.
• Add 1 medium sized onion chopped finely around ½ cup.
• Add 1 and ½ cups chopped beetroot along with ¼ teaspoon turmeric powder and salt to taste. I used 1 medium sized beetroot.
• Saute for 3 minutes.
• Add ¾ cup water to it.
• Give a quick mix.
• When it starts to boil cook covered for 10-12 minutes or until beetroot turns soft.
• In between stir then cook covered to avoid burning at the bottom. Check by pressing if it is soft then it is cooked else cook for few more minutes.
• Add ¼ cup grated coconut(tightly packed).
• Give a quick saute and switch off.
• Tasty beetroot poriyal ready!

Video

Notes

• Cutting - You can cut into small cubes or even grate using big holed grater and use it.
• Cooking beetroot - You can even steam cook beetroot separately and add it but I prefer cooking in kadai itself along with spices. It adds more flavour to the stir fry.
• Pressure cooker - If pressure cooking - pressure cook for 1 whistle in medium flame.
• Instant Pot - If using instant pot - set timer in pressure cook mode for 2 minutes and cook it.
• Variation - You can add ½ teaspoon sambar powder if you like. Add a pinch of hing while tempering if you prefer.
• Adding coconut - After adding coconut no need to cook for a long time, just switch off and mix it.
• Packing for lunchbox - If you are packing for lunchbox then coconut needs to be sauteed well to extend shelf life.
• Oil - You can replace cooking oil with coconut oil for a different flavour.

Nutrition

Serving: 75g | Calories: 107kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 978mg | Potassium: 279mg | Fiber: 3g | Sugar: 5g | Vitamin A: 809IU | Vitamin C: 269mg | Calcium: 70mg | Iron: 1mg

The post Beetroot Poriyal Recipe (Beetroot Stir Fry) appeared first on Sharmis Passions.

Milk halwa is a soft rich sweet with a slight grainy texture that makes it feel so nice to eat. The gentle sweetness of milk with the light flavor of cardamom and the richness from ghee makes it special. It kind of melts in the mouth but still has that small grain feel which makes it different from other milk sweets. Milk Halwa is commonly made for festivals and worth the effort & time for its taste.

This halwa takes a little time as milk has to cook down slowly, but the end result is worth the wait. Adding curd while cooking gives that grainy touch, and ghee adds the smooth finish. You can make it for festivals, small family treats or even when you want something traditional and comforting.

About Milk Halwa

Milk halwa is made by simmering milk until it becomes thick, then adding sugar, rava, curd, and ghee to get a rich taste and texture. The curd makes the milk split slightly giving it a grainy look, while ghee blends in and later starts oozing at the sides when it is ready. This slow process is what builds the flavor and perfect texture.

This sweet is liked in many parts of India, but each place makes it in their own way. Some add khoya for a quicker version but slow cooking milk gives more flavor. The texture is smooth with small grains and the taste is sweet but not heavy. The regional variations also add interesting twists in spices or nuts.

You can adjust the richness by adding more or less ghee, or use white sugar instead of cane sugar if you like a more white color halwa. For sweeter version, you can also add more sugar. This dessert is something I always like to make because it feels warm and traditional.

I usually make this milk halwa recipe for festivals or when guests come. It's one of those dishes that bring people together and makes celebrations happy. Milk Halwa can be prepared in very less time. I love thirattipal so when I was telling about this to my friend, she suggested me to try this Milk Halwa as this tastes just like thirattipaal or paalkova.

As gokulashtami is nearing thought to post this Milk Halwa. This is not as tedious as stirring for hours together like for palkova, do try it for krishna jayanthi this year and enjoy.

Paal Halwa Video

Milk Halwa Ingredients

• Full cream milk - I made this using full cream milk for a rich and creamy texture. You can use regular milk if you want but it won't come out as thick or rich. This is the main base of the halwa.
• Sugar - I have used white sugar for sweetness. You can use cane sugar or brown sugar too for a more healthy version.
• Sooji (semolina) - I have added sooji to help thicken the halwa. You can't skip this as it absorbs moisture and adds a bit of grainy texture which is nice.
• Curd - I used fresh curd to split the milk and get that grainy texture. This makes the halwa different from smooth milk sweets. If you don't have fresh curd, store-bought works fine too.
• Ghee - I made this with little ghee comparatively, add ghee little by little while cooking to make the halwa soft and glossy. It adds richness and good aroma.
• Cardamom powder - I have just added a small pinch for flavor and fragrance.

Similar Recipes

• Kasi halwa
• Carrot halwa
• Badam halwa
• Thirattipaal
• Paalkova

How to make Milk Halwa Step by Step

1.Boil 2 cups full cream milk.

2.Simmer for 5 minutes.

3.Add 2 tablespoon rava(sooji).

4.Keep stirring to avoid lumps.

5.Cook until rava turns soft.

6.Now add ½ cup sugar.

7.Add 2 tablespoon thick curd.

8.Cook until it starts to thicken.

9.It will start to thicken so keep stirring. Cook in low medium flame.

10.Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.

11.Keep cooking, adding ghee in interval.

12.And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.

13.Leaves sides of the kadai.

14.Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.

15.Give a quick mix and switch off. After cooling down the texture will become more grainy.

Paal halwa is ready!

Expert Tips

• Simmer - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
• Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
• Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
• Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
• Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.

Serving and Storage

You can serve milk halwa warm or in room temperature. It taste nice as a dessert after lunch or dinner, and also as a sweet snack with tea or coffee. If you have any leftover halwa, keep it in a clean box and store in fridge for 3-4 days. You can warm it little before eating, or even eat it cold also.

FAQS

1.Can I skip curd?

No, curd is what gives the nice grainy texture. Without it, halwa will turn smooth.

2.Can I make this with khoya?

Yes, you can, but the cooking time will be less and taste will be little different.

3.Why my halwa is chewy?

This happens when it cooks too long after it already leaves the sides of the pan. So keep an eye and stop at the correct stage.

4.Can I use low-fat milk??

Yes, but it will make the halwa less rich and little dry.

5.Can I reduce ghee?

Yes, but adding enough ghee makes it more soft and tasty. Ghee adds richness and the texture will change if you reduce ghee.

If you have any more questions about this Milk Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Milk Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Milk Halwa Recipe | Paal Halwa Recipe

Milk halwa is a soft rich sweet with a slight grainy texture that makes it feel so nice to eat. The gentle sweetness of milk with the light flavor of cardamom and the richness from ghee makes it special. It kind of melts in the mouth but still has that small grain feel which makes it different from other milk sweets. Milk Halwa is commonly made for festivals and worth the effort & time for its taste.

Course Dessert

Cuisine Indian

Keyword cardamom powder recipe, curd recipes, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, ghee recipes, halwa, milk recipes, sweet recipes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 494kcal

Author Sharmilee J

Ingredients

• 2 cups full fat milk
• ½ cup sugar
• ⅓ cup ghee
• 2 tablespoon sooji
• 2 tablespoon curd
• 3 tablespoon ghee
• ⅛ teaspoon cardamom powder

Instructions

• Boil 2 cups full cream milk.
• Simmer for 5 minutes.
• Add 2 tablespoon rava(sooji).
• Keep stirring to avoid lumps.
• Cook until rava turns soft.
• Now add ½ cup sugar.
• Add 2 tablespoon thick curd.
• Cook until it starts to thicken.
• It will start to thicken so keep stirring. Cook in low medium flame.
• Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.
• Keep cooking, adding ghee in interval.
• And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.
• Leaves sides of the kadai.
• Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.
• Give a quick mix and switch off. After cooling down the texture will become more grainy.
• Paal halwa is ready!

Video

Notes

• Simmer slow - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
• Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
• Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
• Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
• Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.

Nutrition

Serving: 100g | Calories: 494kcal | Carbohydrates: 50g | Protein: 10g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 98mg | Potassium: 471mg | Fiber: 3g | Sugar: 45g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 318mg | Iron: 1mg

The post Milk Halwa Recipe | Paal Halwa Recipe appeared first on Sharmis Passions.

Aloo Tikka is a smoky potato appetizer made with kitchen available ingredients. You can make it in minutes, and it always looks impressive when you serve it for guests. The potatoes get marinated in spiced yogurt, then grilled until they're golden and charred on the outside.

This recipe comes together quickly and doesn't need much work. You just need some marinating time, so it's perfect when you want something that looks fancy but is actually simple. Every bite has that spiced yogurt flavour, and the vegetables keep it fresh and tasty.

About Aloo Tikka

Aloo Tikka is a potato appetizer made by marinating potatoes in spiced yogurt and then grilling them on the tawa. The potatoes stay soft and creamy inside while the outside gets a nice charred layer. It has a soft texture inside and that spiced yogurt flavour from the marinade.

This is really popular when you're hosting guests or want something more interesting than regular snacks. You eat it hot and crispy, and it tastes best when it's served right away. The nice thing is you can prepare it ahead and just grill it when guests arrive.

It's also easy to make it according to your taste preference. You can add paneer or cottage cheese to make it richer and you can mix in boiled corn or extra vegetables. Each time you try a variation it tastes a little different, so you can experiment and see what you like best.

I usually make Aloo Tikka when I'm expecting guests or when I want something that looks impressive but is actually quite easy to make.

Similar Recipes

• Paneer Fry
• Schezwan Chicken
• Butter Garlic Mushrooms
• Crispy Corn
• Aloo Tikka

Aloo Tikka Ingredients

• Baby Potatoes - I use baby potatoes because they cook evenly. You can use regular potatoes too, just cut them into smaller pieces.
• Thick Yogurt - The yogurt is the base of the marinade and makes the potatoes tender and flavourful. It's really important for the taste.
• Onion and Capsicum -  Onion and Capsicum add sweetness, crunch, and nice colour to the dish. They pair well with the spiced potatoes.
• Besan Flour - Besan Flour helps create a thicker coating on the potatoes. It also helps the spices stick better while you're grilling.
• Ginger Garlic Paste - It adds warm flavour to the marinade and gives it depth.
• Spice Powders - I use garam masala powder, red chili powder, tandoori masala powder, turmeric powder, cumin powder, and pepper powder. Each one adds its own flavor and color to the marinade.
• Ajwain - This adds aroma and interesting flavour. It also helps with digestion.
• Kasoori Methi - The dried herb flavour lifts all the other flavours and makes it taste authentic.
• Chat Masala Powder - I sprinkle this on top just before serving. It adds a tangy finish to every bite.
• Lemon Juice - This adds brightness and tang. It balances the richness of the yogurt and keeps everything fresh.
• Oil - Just enough so the outside turns crispy without getting greasy. You need oil for the spices to cook properly.
• Salt - It brings out all the flavours. I use regular table salt, but you can use black salt if you like.

How to make Aloo Tikka Step by Step

1.Take curd in a thin cloth and hang it for at least 2 hrs for the water to drain completely. The curd should be thick with no excess water.

2.Pressure cook baby potatoes for 3 whistles it should be cooked soft but not mushy. Peel the skin and prick holes with a fork or toothpick.

3.My potatoes were big so I cut them into half.You need not do this if its small.Get ready with all your ingredients. To a mixing bowl add hung curd.

4.Now add the spice mix listed under 'spice mix' in ingredients list. Add oil. Mix well

5.Add required salt. Add cubed onion, capsicum and potatoes. Check the marinate and add more salt if required.

6.Mix well, finally add lemon juice.Marinate for 30 minutes. Take your skewers. I used my metal skewer which came with my oven.

7.Insert the veggies alternatively. Toast on tawa until golden brown. Turn over in between and slowly cook so that it is evenly cooked on both sides.

Serve hot with green chutney, lemon wedges and onions.

Expert Tips

• Pressure Cooking - I cook baby potatoes for three whistles so they're tender all the way through. If you cook them too long, they get mushy and fall apart when grilling.
• Marinating Time - I marinate for at least 30 minutes. If you have time, marinating overnight makes a big difference to the flavour.
• Grilling - I wait until the tawa is quite hot before adding the potatoes. I let each side sit for a few minutes so you get that golden brown colour.
• Using Skewers - I use metal skewers because wooden ones can sometimes split the potato. Push gently when you insert them.
• Testing - I use a knife to check if it's done, the outside should be crispy and dark, but the inside should still be creamy.

Serving and Storage

Serve this hot and crispy with green chutney, fresh lemon wedges, and onions on side. You can just store any leftovers in an airtight container in the refrigerator for up to a day. 

FAQS

1. Can I use regular potatoes?

Yes. Pressure cook them longer and cut them into smaller cubes so they cook through properly.

2. Can I skip the black salt?

Yes, you can use regular salt instead. It will still taste good.

3. Can I make this ahead?

Yes, you can prepare and marinate the potatoes ahead, just grill them when needed.

4. Can I add paneer?

Sure, you can add paneer to make it more filling. Use cubed paneer pieces.

5. Can I make it without skewers?

Yes, you can arrange the marinated potatoes directly on the tawa. It will taste good though the presentation will be different.

If you have any more questions about this Aloo Tikka Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Aloo Tikka Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aloo Tikka Recipe

Aloo Tikka is a smoky potato appetizer made with kitchen available ingredients. You can make it in minutes, and it always looks impressive when you serve it for guests. The potatoes get marinated in spiced yogurt, then grilled until they're golden and charred on the outside.

Course Appetizer, Snack

Cuisine Indian, Indo Chinese

Keyword aloo fry, aloo fry recipe, Aloo Recipes, curd recipes, easy potato fry, how to make potato fry, masala recipes, Potato, potato fry, potato fry recipe, Potato Recipes, snack recipes, starter, tikka recipes, veg recipes, vegetable, yogurt recipes

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 223kcal

Author Sharmilee J

Ingredients

• 1 cup thick curd
• 15 nos baby potatoes
• ¾ cup big onion cut into cubes
• ¾ cup capsicum cut into cubes
• 1 tablespoon oil
• 2 teaspoon lemon juice
• salt to taste
• oil to fry

Spice mix:

• 1 tablespoon besan flour
• a pinch turmeric powder
• ½ teaspoon garam masala powder
• 1 teaspoon red chilli powder
• ½ teaspoon tandoori masala powder
• ½ teaspoon ajwain
• 1 and ½ teaspoon kasoori methi
• ½ teaspoon cumin powder
• ¾ teaspoon pepper powder
• ½ tablespoon ginger garlic paste
• ½ teaspoon chat masala powder

Instructions

• Pressure cook baby potatoes for 3 whistles it should be cooked soft but not mushy. Peel the skin and prick holes with a fork or toothpick.
• My potatoes were big so I cut them into half. You need not do this if its small. Get ready with all your ingredients. To a mixing bowl add hung curd.
• Now add the spice mix listed under 'spice mix' in ingredients list. Add oil. Mix well. Marinate for 30 mins.
• Add required salt. Add cubed onion, capsicum and potatoes.
• Mix well, finally add lemon juice. Take your skewers. I used my metal skewer which came with my oven.
• Insert the veggies alternatively. Toast on tawa until golden brown.
• Drizzle oil, turn over in between and slowly cook so that it is evenly cooked on both sides.
• Serve Aloo Tikka hot with green chutney, lemon wedges and onions.

Notes

• Pressure Cooking - I cook baby potatoes for three whistles so they're tender all the way through. If you cook them too long, they get mushy and fall apart when grilling.
• Marinating Time - I marinate for at least 30 minutes. If you have time, marinating overnight makes a big difference to the flavour.
• Grilling - I wait until the tawa is quite hot before adding the potatoes. I let each side sit for a few minutes so you get that golden brown colour.
• Using Skewers - I use metal skewers because wooden ones can sometimes split the potato. Push gently when you insert them.
• Testing - I use a knife to check if it's done, the outside should be crispy and dark, but the inside should still be creamy.

Nutrition

Serving: 125g | Calories: 223kcal | Carbohydrates: 21g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 83mg | Potassium: 513mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2517IU | Vitamin C: 81mg | Calcium: 192mg | Iron: 2mg

The post Aloo Tikka Recipe appeared first on Sharmis Passions.

Banana Peanut Butter Popsicle is a delicious ice treat made by freezing a blend of sliced banana, milk flavoured with peanut butter. Banana Peanut Butter Popsicle is a treat for the family in the summer holidays with the goodness of banana and peanut butter.

This is simple and easy to make in a few minutes, it doesn't need any cooking at all. Each bite has banana and peanut butter flavour and the curd makes it creamy, the frozen texture is smooth and together it feels satisfying. This comes together quickly without requiring much effort. 

About Banana Peanut Butter Popsicle

Banana Peanut Butter Popsicle is a quick and easy to make and you can enjoy bananas in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in the freezer until serving time, the flavours blend together well and gives creamy taste.

The texture is smooth and frozen throughout the popsicle. The popsicle has natural sweetness from banana and rich flavour from peanut butter. This is perfect for hot days when you want something cool and filling at the same time.

The recipe is flexible and depends on how sweet your banana and peanut butter are. Sugar can be adjusted based on your taste. Some people like chunky peanut butter for texture while others prefer creamy.

You can also add cocoa powder if you like chocolate flavour mixed with peanut butter.I usually make this during summer and my family likes the creamy texture and peanut butter flavour making it a favourite at home. 

Similar Recipes

• Rose milk popsicle
• Semiya paal ice
• Vanilla chocolate popsicle
• Pista popsicle
• Mango yogurt popsicle

Banana Peanut Butter Popsicle Ingredients

• Banana - I have used ripe, soft bananas for the popsicle base. Ripe ones give sweet taste and blend well with peanut butter.
• Curd - I use curd for make this rich and creamy. It gives smooth texture and helps bind all ingredients together.
• Milk - I added boiled and cooled milk for creamy consistency. You can use regular milk if that is what you have.
• Peanut Butter - I used for flavour and nutrition in the popsicle. You can use chunky or creamy based on what you prefer.
• Brown Sugar - I added brown sugar for sweetness and depth of flavour. You can adjust based on how sweet your banana is.

How to make Banana Peanut Butter Popsicle Step by Step

1.To a mixer jar - take curd, milk and banana. Add brown sugar to it.

2.Add peanut butter and blend until smooth and creamy. Take your popsicle mould.

3.Pour into popsicle mould leaving 1 cm on top. Close with lid.

4.Freeze for at least 6-8 hours. Then show the bottom part in running tap water and then remove the popsicles carefully. Serve!

Serve immediately!

Expert Tips

• Picking Banana - I usually choose ones that are ripe and soft because they blend well and tastes sweet. Overripe ones with brown spots work really well too.
• Blending Smooth - I blend all ingredients until completely smooth and creamy before pouring into moulds. 
• Freezing Time - I always freeze for at least 8 hours or overnight for best result. This helps popsicles set properly and unmould easy.
• Demoulding - I usually show mould under running water for few seconds. This helps release popsicle easily without breaking them.
• Nuts - You can also add in some extra nuts for crunchiness.

Serving and Storage

Serve Banana Peanut Butter Popsicle immediately after remove from freezer. It taste good as summer treat or afternoon snack. You can store in freezer for about one week, consume within for best flavour and taste.

FAQS

1.Can I use smooth peanut butter?

Yes you can use smooth peanut butter if you prefer. Both smooth and chunky work well, it just depend on your preference for texture.

2.Can I add chocolate?

Yes, add cocoa powder to the mixture for best taste and it blend well with other ingredients.

3.How long should I freeze this?

You should freeze for at least 8 hours or overnight for the popsicles to set properly and unmould easily without breaking.

4.Can I use any banana?

You can use ripe banana for sweet taste. Overripe ones with brown spots also work really well for this recipe.

5.How long can I store it?

You can store this in freezer for about one week only. It taste best when fresh and frozen solid.

If you have any more questions about this Banana Peanut Butter Popsicle Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Banana Peanut Butter Popsicle Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Banana Peanut Butter Popsicle Recipe

Banana Peanut Butter Popsicle is a delicious ice treat made by freezing a blend of sliced banana, milk flavoured with peanut butter. Banana Peanut Butter Popsicle is a treat for the family in the summer holidays with the goodness of banana and peanut butter.

Course Dessert

Cuisine Indian

Keyword fruit recipes, ice cream recipes, icecreams, milk recipes, peanut butter recipes, popsicles

Prep Time 10 minutes minutes

Freezing Time 8 hours hours

Total Time 10 minutes minutes

Servings 4 popsicles

Calories 227kcal

Author Sharmilee J

Ingredients

• 1 cup curd
• ½ cup milk
• ¼ cup brown sugar
• 1 small banana
• ¼ cup peanut butter

Instructions

• To a mixer jar - take curd, milk and banana. Add brown sugar to it.
• Add peanut butter and blend until smooth and creamy. Take your favorite popsicle mould.
• Pour into popsicle mould leaving 1 cm on top. Close with lid.
• Freeze for at least 6-8 hrs. Then show the bottom part in running tap water and then remove the popsicles carefully.
• Serve Banana Peanut Butter Popsicle immediately!

Notes

• Picking Banana - I usually choose ones that are ripe and soft because they blend well and tastes sweet. Overripe ones with brown spots work really well too.
• Blending Smooth - I blend all ingredients until completely smooth and creamy before pouring into moulds. 
• Freezing Time - I always freeze for at least 8 hours or overnight for best result. This helps popsicles set properly and unmould easy.
• Demoulding - I usually show mould under running water for few seconds. This helps release popsicle easily without breaking them.
• Nuts - You can also add in some extra nuts for crunchiness.

Nutrition

Serving: 75g | Calories: 227kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 113mg | Potassium: 340mg | Fiber: 1g | Sugar: 22g | Vitamin A: 126IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 0.5mg

The post Banana Peanut Butter Popsicle Recipe appeared first on Sharmis Passions.

Onion Tomato Chutney

Onion Tomato Chutney is a simple South Indian chutney made with onions, tomatoes, urad dal, dried red chilies and tamarind. It has a balanced sweet, tangy and mildly spicy taste that pairs well with dosa, idli, medu vada and uttapam. Every household has its own way of making this chutney by adjusting the proportion of...

READ: Onion Tomato Chutney

This Amritsari paneer bhurji is the creamiest bhurji I’ve ever made, and there’s not a drop of cream in it. The secret is roasted besan and curd, and once you try it, regular bhurji just won’t feel the same.

This Amritsari paneer bhurji is the kind of bhurji you get at old dhabas in Punjab where the paneer is soft, the masala is rich, and you end up ordering another plate before you’ve finished the first. That’s exactly how it tastes when you make it at home, and it takes about 40 minutes with ingredients you already have in your kitchen.

If you’ve been making our paneer bhurji at home, you know how good a simple bhurji can be. But this Amritsari version is a richer, more flavourful bhurji that feels like proper Punjabi food. If you have the time, making it with homemade paneer is really worth it because the fresh paneer stays so soft and absorbs every bit of that masala.

Ingredients for Amritsari Paneer Bhurji

Paneer: Grated for an even, creamy texture. Homemade paneer works best as it’s softer and absorbs the masala better, but store-bought is fine too.

Curd Masala Mix: Whisked curds mixed with turmeric, red chilli, coriander, garam masala, pav bhaji masala, amchur powder, and salt. This spiced curd base is what gives the bhurji its unique flavour.

Besan Mix: Besan or chickpea flour roasted in oil with kasuri methi and kashmiri chilli powder. This, mixed with spiced curd, is the secret behind the creaminess.

Aromatics: Green chillies, ginger, and garlic cooked in mustard oil and butter.

Onions & Tomatoes: Finely chopped to form the base of the bhurji.

Milk: For extra creaminess. Don’t skip this.

Mustard Oil & Butter: I’ve used mustard oil for its authentic Amritsari flavour, but any cooking oil works.

Coriander Leaves: Freshly chopped, for garnish.

Frequently Asked Questions

Richa’s Top Tips

• Roast the besan properly until the raw smell completely goes. This takes about 3-4 minutes on low heat. If the besan isn’t roasted enough, the bhurji will have a raw, floury taste that ruins the whole dish.
• Take the pan off the heat before adding the curd-besan mix. Adding it on heat can cause the curd to split and make the masala grainy. Off the heat, it blends in smoothly and cooks evenly when you put it back on.
• Use mustard oil if you can. It adds a sharpness and authenticity that regular cooking oil doesn’t have. If you don’t like the strong flavour of mustard oil, you can use half mustard oil and half regular oil.
• Don’t skip the milk. It’s what gives the bhurji its creamy, luscious texture. Without it, the bhurji will be drier, and the masala won’t coat the paneer as well.
• Use fresh, soft paneer and don’t overcook it. Paneer only needs 5-7 minutes in the masala to absorb the flavours. Any longer and it starts turning rubbery and chewy, especially if you’re using store-bought.
• Skip pav bhaji masala if you don’t have it. Pav bhaji masala adds depth and a lovely street-style flavor to the paneer bhurji. But feel free to skip it, or replace it with Kitchen King masala or curry masala if you want.

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. The flavours develop nicely overnight. Add a splash of milk when reheating to bring back the creamy texture.
• Freezing: Not recommended. Paneer changes texture when frozen and becomes rubbery, and the curd-besan masala can split once thawed.
• Reheating tip: Warm gently on the stove on low heat with a little milk. Stir frequently so the masala doesn’t stick to the bottom. It comes back to life really well on the stove. Avoid the microwave if you can as the paneer tends to harden.

Serving Ideas

This Amritsari paneer bhurji works for breakfast, lunch, dinner, and everything in between. Here are a few ways we enjoy it:

• With Ladi Pav: Buttered pav with hot paneer bhurji is a match made in heaven. Toast the pav with a little butter on the tawa and you’re sorted.
• With Lachha Paratha: The flaky layers with this creamy, rich bhurji is one of the best combinations you can put on a plate.
• With No Yeast Naan: Tear, scoop, eat. Simple and satisfying.
• In a sandwich: Spread the bhurji between two buttered slices and toast on the tawa. Makes for a really filling breakfast or snack.
• With Jeera Rice and Dal Tadka: If you want to turn it into a proper thali-style meal, jeera rice with dal and this bhurji on the side is comfort food at its best.

Customisation Ideas

• Make it with tofu: Crumble firm tofu and use it in place of paneer for a vegan version. Squeeze out the excess water first so it absorbs the masala properly. The besan-curd base gives it plenty of flavour.
• Add veggies: Finely chopped capsicum, peas, or corn mixed in with the paneer adds colour and crunch without changing the flavour much.
• Make it with eggs: Skip the paneer and scramble eggs directly into the besan-curd masala for an Amritsari style egg bhurji. The roasted besan trick works just as well with eggs.
• Add cheese: A handful of grated mozzarella or cheddar stirred in right at the end makes it even more indulgent. It melts into the bhurji and adds a lovely stretch.
• Make it drier for rolls or sandwiches: Cook the bhurji a few minutes longer until most of the moisture evaporates. The drier version holds together better inside a paratha roll or a toasted sandwich.

If you take one thing away from this recipe, let it be the roasted besan and curd technique. It works in this bhurji, but honestly you can use it in so many other dishes to add creaminess without cream. Try this Amritsari paneer bhurji recipe first, though, and I promise you’ll see what I mean. When you make it, find me on Instagram @my_foodstory and let me know what you think.

Watch Amritsari Paneer Bhurji Recipe Video

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Amritsari Paneer Bhurji

This Amritsari Paneer Bhurji is a creamier, softer, and more indulgent version of the regular bhurji. It uses milk, a spiced curd mix, and a roasted besan mix for the most delicious paneer bhurji recipe ever!

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 678kcal

Author Richa

Ingredients

For curds masala mix

• 1 cup curds whisked
• ½ teaspoon turmeric powder
• 1 ½ teaspoons red chilli powder
• 1 ½ teaspoons coriander powder
• ¾ teaspoon garam masala powder
• ¾ teaspoon salt
• 1 tablespoon pav bhaji masala
• 1 teaspoon amchur powder

For besan mix

• 3 tablespoons cooking oil
• 2 tablespoons besan
• 1 ½ teaspoons kasuri methi
• ¾ teaspoon kashmiri red chilli powder

For bhurji

• 500 gms paneer crumbled
• 1 tablespoon mustard oil
• 1 tablespoon butter
• 3 green chillies finely chopped
• 1 tablespoon finely chopped ginger
• 1 tablespoon minced garlic
• 1 cup finely chopped onions
• 2 ¼ cup finely chopped tomatoes
• ¾ teaspoon salt
• 1 ½ cup milk
• 2 tablespoons finely chopped coriander leaves

Instructions

Curds mix

• Take all the ingredients for curds masala mix in a bowl, mix it well and set aside.
  1 cup curds, ½ teaspoon turmeric powder, 1 ½ teaspoons red chilli powder, 1 ½ teaspoons coriander powder, ¾ teaspoon garam masala powder, ¾ teaspoon salt, 1 tablespoon pav bhaji masala, 1 teaspoon amchur powder, ¾ teaspoon salt

Besan mix

• Heat oil in a pan, add besan, kasuri methi, Kashmiri red chilli powder and fry for 3-4 minutes till the raw smell of besan goes. Once it cools, add it to the curd masala, mix them well and set aside.
  3 tablespoons cooking oil, 2 tablespoons besan, 1 ½ teaspoons kasuri methi, ¾ teaspoon kashmiri red chilli powder

Making of bhurji

• Heat oil and butter in a pan, add chopped green chillies, ginger and garlic & saute on low for 1-2 minutes till they turn light golden
  1 tablespoon mustard oil, 1 tablespoon butter, 3 green chillies, 1 tablespoon finely chopped ginger, 1 tablespoon minced garlic
• Add onions and fry for 4-5 minutes on medium till they turn golden brown.
  1 cup finely chopped onions
• Add tomatoes & salt and fry for 5-6 minutes till the tomatoes are cooked well and turn mushy.
  2 ¼ cup finely chopped tomatoes
• Take off the heat, add the curd-besan mix, give a good mix and cook the mixture for 8-10 minutes till oil leaves the sides of the pan.
• Add grated paneer & milk, give it a good mix and cook for 5-7 minutes till the paneer absorbs all the masalas.
  500 gms paneer, 1 ½ cup milk
• Garnish with coriander leaves and serve.
  2 tablespoons finely chopped coriander leaves

Video

Notes

1. Mustard oil is used in this recipe for its authentic taste, which may be replaced with any cooking oil of your choice.
2. Adding milk gives it the creamy texture and so do not skip it.

Nutrition

Calories: 678kcal | Carbohydrates: 25g | Protein: 25g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1130mg | Potassium: 578mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1345IU | Vitamin C: 20mg | Calcium: 825mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Amritsari Paneer Bhurji appeared first on My Food Story.

Strawberry Fool is a creamy delicious dessert that is made by layering fresh strawberries and whisked fresh cream. It is a special dessert and is a must try at home during strawberry season for its taste, also the dessert feels soft and creamy and is best served cold.

This is simple and doesn't need any cooking, each spoon has strawberry flavour and the soft cream gives it smooth texture, also the strawberry pieces add a bite and everything together feels fresh and satisfying. This comes together quickly without requiring much effort.

About Strawberry Fool

Strawberry Fool is a quick and easy to make dessert. You can enjoy fresh strawberries in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in the fridge until serving time, the flavours blend together well and give a refreshing taste.

The texture is soft and creamy with little strawberry pieces throughout. Each spoon has a strawberry flavor and soft cream makes it smooth. Lemon juice if added gives a tangy taste that balances the sweetness. When you serve it cold everything comes together and tastes really good.

The recipe is flexible and depends on how sweet your strawberries are. Sugar can be adjusted based on your strawberries. Some people like more strawberries for stronger flavor while others prefer more cream. You can also skip lemon juice if you don't like the tangy taste.

I usually make this during strawberry season when berries are fresh and sweet. My family likes it really chilled. The creamy texture and fresh strawberry taste make it a favourite at home.

Strawberry Fool Ingredients

• Strawberries - I have used fresh, ripe strawberries for the pudding and the garnish. Medium sized ones give you better flavour and soft texture.
• Fresh Cream - I use fresh cream or whipped cream for making this rich and creamy. You can also use whipping cream if that is what you have.
• Sugar - I added sugar for sweetness, you can just adjust as per taste depending on how sweet your strawberries are.
• Lemon Juice - I used for tangy taste and it helps bring out fresh flavour. Adjust quantity based on how much tangy taste you like and it balances the sweetness.

Similar Recipes

• Mango mousse
• Chocolate mousse
• Oreo mousse
• Strawberry cheese cake
• Strawberry Kulfi

How to make Strawberry Fool Step by Step

1.Rinse it well, remove the leaf. Chop them roughly.

2.Take it in bowl, add sugar to it.

3.Mix well add lemon juice. Set aside for 10 minutes so that it becomes juicy.

4.To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer. I always take fresh cream from fridge just before whisking.

5.Add juicy strawberries reserving a tablespoon of it for topping.

6.Just give a quick mix, do not over mix. Take your serving glass. Spoon the mixture into it.

7.Fill the serving cup, spoon the juicy strawberries and add as topping. Chill until serving time.

Serve chilled!

Expert Tips

• Picking Strawberries - I usually choose ones that are completely ripe and naturally sweet, makes the dessert taste better. 
• Whisking Cream - I whisk until soft peaks form and then stop. If you over whisk it, the texture becomes heavy and does not work as well. 
• Strawberry Mix - I prefer keeping strawberry mixture slightly pourable so it spreads easily when layering. You get a smoother finish this way and flavours blend well together.
• Chilling Time - I always refrigerate the dessert before serving. It sets properly and tastes much better when cold. You can make it ahead and keep in fridge for few hours.
• Toppings - You an also add few nuts on the top for garnish, it also add crunch texture.

Serving and Storage

Serve Strawberry Fool as after meal dessert or on afternoon to beat the summer heat. You can store this in fridge for upto one day, consume within for best flavour and taste.

FAQS

1.Can I make this ahead?

Yes you can make it before some time and serve. The flavours blend well and taste even better when it sit for some time.

2.Which strawberries are best?

I use ripe, sweet and fresh ones for best flavour and the right texture overall. Medium sized ones work well too.

3.Can I add vanilla essence?

Yes you can use it and it mix well into the cream giving extra flavour. Add only small quantity for best taste.

4.Can I skip lemon juice?

Yes skip if you don't like tangy taste. Lemon juice gives a bit of freshness and balance the sweetness but it is optional.

5.How long can I store it?

You can store this in the fridge for about one day only. It taste best when fresh and cold.

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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Strawberry Fool Recipe

Strawberry Fool is a creamy delicious dessert that is made by layering fresh strawberries and whisked fresh cream. It is a special dessert and is a must try at home during strawberry season for its taste, also the dessert feels soft and creamy and is best served cold.

Course Dessert

Cuisine Indian

Keyword 30 mins recipes, dessert recipes, fresh cream recipe, fruit recipes, lemon recipes, strawberry recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2 glass

Calories 440kcal

Author Sharmilee J

Ingredients

• 1 cup fresh cream / whipped cream
• 6 medium sized strawberries
• ¾ teaspoon lemon juice (optional)
• 1 tablespoon sugar

Instructions

• Rinse Strawberries well, remove the leaf. Chop them roughly.
• Take it in bowl, add sugar to it. Mix well add lemon juice. Set aside for 10 mins so that it becomes juicy.
• To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer. I always take fresh cream from fridge just before whisking.
• Add juicy strawberries reserving a tablespoon of it for topping.
• Just give a quick mix, do not over mix. Take your serving glass. Spoon the mixture into it.
• Fill the serving cup, spoon the juicy strawberries and add as topping. Chill Strawberry Fool until serving time.
• Enjoy Strawberry Fool chilled!

Notes

• Picking Strawberries - I usually choose ones that are completely ripe and naturally sweet, makes the dessert taste better. 
• Whisking Cream - I whisk until soft peaks form and then stop. If you over whisk it, the texture becomes heavy and does not work as well. 
• Strawberry Mix - I prefer keeping strawberry mixture slightly pourable so it spreads easily when layering. You get a smoother finish this way and flavours blend well together.
• Chilling Time - I always refrigerate the dessert before serving. It sets properly and tastes much better when cold. You can make it ahead and keep in fridge for few hours.
• Toppings - You an also add few nuts on the top for garnish, it also add crunch texture.

Nutrition

Serving: 100g | Calories: 440kcal | Carbohydrates: 12g | Protein: 4g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 33mg | Potassium: 170mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1754IU | Vitamin C: 23mg | Calcium: 84mg | Iron: 0.3mg

The post Strawberry Fool Recipe appeared first on Sharmis Passions.

Spaghetti Aglio e Olio Recipe

Spaghetti Aglio e Olio is a classic pasta dish from Naples in Southern Italy. The name Aglio e Olio literally translates to “garlic and oil,” referring to the two main ingredients in this pasta. Prepared with spaghetti, garlic, extra virgin olive oil and red chilli flakes, it is one of Italy’s simplest pasta dishes, yet...

READ: Spaghetti Aglio e Olio Recipe

Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.

Podi idli is so tasty and a comforting food made with leftover idlis or mini idlis. I have always wondered how our elders turn even the leftovers to such tasty snack and avoid food wastage. So I have also stuck to this rule of no food wastage  as far as I can.

About Podi Idli

Podi is a spicy condiment made using lentils. Idli is steamed rice cakes. So idlis tossed in podi is popularly known as Podi Idli. It is a quick South Indian breakfast made using left over idlis. Later hotels started to fancy it using mini idlis.

I started making podi ever since mittu started eating idli podi. I usually make a simple version in dosa tawa itself. But later when I tasted in restaurants and seeing kids enjoy it now this is the version I am making and everyone at home is a fan of it.

The key to a perfect tasting podi idli is idlis should be firm and podi should be slightly coarse. You can refrigerate the idlis for a while to make it a bit firm so that they don't crumble while tossing.

I always use homemade idli podi as it tastes great and is less spicy. I always have a batch of homemade idli podi as we aren't big fans of store bought ones. Once I see the bottle nearing to finish I make a fresh batch and store.

Over the years I have made so many versions of idli podi but the one posted here is our staple. For a change I try different varieties but finally come to our family staple recipe.

Podi Idli Video

Podi Idli Ingredients

• Idli - You can use mini idli or big idlis cut into cubes. Make sure to refrigerate them for minimum 15 minutes before making podi idli.
• Onion - Sliced onion adds a crunch and taste to this dish so do not miss it.
• Oil - I always use gingelly oil for podi idli. But you can use any cooking oil too.
• Ghee - Ghee is added for flavour. You can skip it if you do not prefer.
• Mustard seeds - Mustard seeds is added to oil for tempering.
• Curry leaves - is added for flavour.
• Idli Podi - I always use homemade idli podi. But you can use store bought idli podi too make sure it is crunchy and slightly coarse.
• Salt - to taste and balance the flavours.

Similar Recipes

• Idli podi
• MTR Idli podi
• Kollu podi
• Ellu podi
• Curry leaves powder

How to make Podi Idli Step by Step

1.To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.

2.Add 1 small sprig curry leaves, let it splutter.

3.Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.

4.Saute until it turns transparent. Do not let it soften it should be slightly crunchy.

5.Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.

6.Add 1 ½ tablespoon ghee.

7.Give a quick mix.Toss in high flame and switch off.

Serve podi idli hot!

Expert Tips

• Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
• Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
• Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
• Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
• Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.

Serving and Storage

Serve podi idli hot or warm for the best taste. Enjoy it as a breakfast, snack, or light dinner. It also tastes delicious with a cup of filter coffee or masala chai. Garnish with fresh coriander leaves and a drizzle of ghee for extra flavour.

FAQS

1. Can I use leftover idlis?

Yes. Leftover or a day-old idlis works very well because they hold their shape and absorb the podi without becoming mushy.

2. Can I make podi idli for lunch boxes?

Yes. Podi idli is a great lunch box recipe because it stays great and flavorful even after cooling.

3. Why is my podi idli dry?

It means there wasn't enough oil or ghee, or too much podi was used. Add a little more sesame oil or ghee and toss again for a better coating and to avoid drying.

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season Iron Tawa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Podi Idli Recipe (Podi Mini Idli)

Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.

Course Breakfast, Snack

Cuisine Indian

Keyword chilli idli, chilli idly, easy idli for beginners, healthy idli, how to make chilli idli, how to make idli chaat, how to make idli fingers, how to make masala idli, how to make podi idli, idli milagai podi, idli podi recipe, Idli recipes, snack recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 206kcal

Author Sharmilee J

Ingredients

• 30 mini idli
• 1 medium sized onion
• 1 tablespoon oil
• 1 ½ tablespoon ghee
• ½ teaspoon mustard seeds
• 1 small sprig curry leaves
• 2 tablespoon idli podi
• salt to taste

Instructions

• To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.
• Add 1 small sprig curry leaves, let it splutter.
• Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.
• Saute until it turns transparent. Do not let it soften it should be slightly crunchy.
• Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.
• Add 1 ½ tablespoon ghee.
• Give a quick mix.Toss in high flame and switch off.
• Serve podi idli hot!

Video

Notes

• Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
• Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
• Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
• Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
• Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.

Nutrition

Serving: 150g | Calories: 206kcal | Carbohydrates: 8g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 45mg | Potassium: 86mg | Fiber: 2g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 24mg | Calcium: 19mg | Iron: 0.2mg

The post Podi Idli Recipe appeared first on Sharmis Passions.

Flavor-packed lentil dip comes together fast with serious protein and fiber punch! Lentils, roasted corn, veggies and crispy capers with herby pepper lime dressing is perfect for parties, potlucks, cookouts, and snacking! (gluten-free, soy-free, nut-free) High fiber, protein and iron!

This is the perfect lentil dip for summer. I was inspired by a lentil dip that went viral on TikTok, where you just take some lentils, add bruschetta and feta, Instead of those flavors, we’re adding a load of veggies and a fantastic dressing, and also crisp capers! All these flavors and textures have made this my fave this summer!

This lentil dip is a great source of protein, fiber, vitamin C, B vitamins, potassium, magnesium, and iron and omegas. Protein from the lentils hemp seeds nutritional yeast, fiber from the veggies, lentils, kale. Major flavor boost from the Crispy capers! This indulgent Lentil dip packs a flavor and nutrition punch!

There’s the protein from the lentils. There are the fresh, crunchy veggies, jalapeño, and onion. There’s sweetness from the corn and the apple, the tart freshness from the cherry tomatoes, and refreshing vibrancy from the lime zest. 
There’s also kale in the dip, hidden along with some herbs, so it’s a great way to sneak in kale.

The nutritional yeast adds a bit of cheesiness and protein, while the hemp seeds bump up the protein and texture even more. And all of that balances out with a hint of spice from the jalapeño and the pepper flakes and a savory burst of flavor from the crispy capers.

You can use whichever veggies you have on hand. If you don’t like lentils, you can use chickpeas or white beans and add some more spices to the dressing. 

Make this dip and serve it with tortilla chips, crispy crackers, garlic bread or baguette slices. You can also use it to make wraps with pita bread or tortillas. It’s a versatile lentil dip that will disappear in no time. 

Why You’ll Love this Lentil Dip

• protein- and veggie-packed dip with amazing flavors and textures
• quick and easy herb-lime dressing comes together in 1 jar
• crispy capers add a little crunch and a ton of umami
• naturally gluten-free, soy-free, and nut-free

Continue reading: Easy Lentil Dip with Crispy Capers

The post Easy Lentil Dip with Crispy Capers appeared first on Vegan Richa.

Crispy paneer finger is a delicious and easy Indian snack made with paneer, which is coated in a batter, then rolled with breadcrumbs and fried until golden crispy. These paneer fingers make a perfect starter, evening snack and can be enjoyed with mint chutney, tomato ketchup, mayonnaise or any dip of your choice.  Paneer Fingers...

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Learn how to make fresh, tasty and healthy carrot juice at home using a blender, you don't need juicer or slow juicer to make this. This easy recipe comes together in just a few minutes with three simple ingredients like carrot, sugar and water. Homemade fresh carrot juice is a joy to make at home,...

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Vegetarian Lasagna Recipe made with tons of vegetable but packed with flavours and nutrients. This vegetable lasagna recipe is easy to make with simple ingredients like tomatoes, mixed vegetables, lasagna pasta, bechamel sauce and cheese. Easy recipe to make for weeknight dinner. Vegetarian Lasagna Lasagna is one of the most requested recipe in yummy tummy....

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If you are looking for the best kuzhambu recipes for rice, you have come to the right place. Kuzhambu is one of the most loved comfort foods in every South Indian home. Whether it is a simple puli kuzhambu, mor kuzhambu, sambar, or spicy fish kuzhambu, there is always a kuzhambu that pairs perfectly with...

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This easy eggless banana pineapple cake is a perfect way to use them. The combination of ripe bananas and pineapple makes a soft, moist and naturally sweet cake. This banana pineapple cake is perfect for birthdays, parties, family gatherings or as a simple dessert.  Eggless Banana and Pineapple Cake Many of my viewers asked me...

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Easy Sweet Corn Croquettes Recipe also known as corn croquettes. These may be the easiest and tasty corn croquettes ever. Corn cheese croquettes is made with sweet corn, milk, flour, butter, spices and grated cheese. The creamy corn cheese filling is shaped into croquettes, which is coated with semolina and fried until golden and crunchy....

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Stuffed braided bread is a soft, and delicious homemade bread filled with a spicy and flavourful vegetable stuffing. It has a beautiful braided pattern and is perfect for breakfast, evening snacks, dinner or to serve at parties. You can enjoy it warm with mayonnaise, tomato ketchup. Stuffed Braided Bread I wanted to make a stuffed...

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Recently I saw this Apple chikoo milkshake/ Apple Sapota milkshake recipe in the milkshake menu of Salem Lakshmi hotel. When

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Potato peas samosa also known as aloo matar samosa is a crispy and tasty tea time snack made with boiled potatoes, green peas, spices and samosa sheets. It is deep fried until golden crispy and tastes best with mint chutney, tamarind chutney or tomato ketchup or a hot cup of tea.  Potato Peas Samosa Samosa...

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The post Potato Peas Samosa Recipe (Aloo Matar Samosa) appeared first on Yummy Tummy.