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 .

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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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!
There’s also kale in the dip, hidden along with some herbs, so it’s a great way to sneak in kale. There’s just so much amazing flavor and texture overall in this lentil dip.

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. 

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.

This lentil dip is a great source of protein, fiber, vitamin C, B vitamins, potassium, magnesium, and iron because of all the plant-based ingredients in it. 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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The post Paneer Fingers Recipe appeared first on Yummy Tummy.

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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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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Paneer Do Pyaza is an underrated classic that you’ll find at any North Indian restaurant. It heroes onions in three different ways to make a curry that’s spicy, mildly sweet, and filled with texture. 

This Paneer Do Pyaza isn’t your average paneer curry. The star of this dish isn’t just paneer, but onions which are used in 2 different ways (hence the name, Do Pyaza). Making this restaurant-style paneer curry is easier than you’d think. Even though it has a slightly longer list of ingredients, most of them are Indian pantry staples. The result is a dish that is rich, spicy, mildly sweet and pairs perfectly with rice or roti.

If you are bored of the classic paneer recipes such as matar paneer or paneer lababdar, then this paneer do pyaza recipe is something you definitely need to try ASAP!

Paneer Do Pyaza Ingredients

Paneer: The star of the recipe. I have used homemade paneer for the best flavor, but store-bought works also.

Onions: We use onions two ways – once in the onion cashew paste to form the gravy and then as onion petals to add texture and bite to the dish

Spices: A mix of whole spices like cumin seesds, bay leaves, cardamom, and cloves along with powdered spices like turmeric, red chilli, Kashmiri red chilli, coriander, cumin, and garam masala, add lots of flavor, warmth, and color to the dish

Cashews: Helps add creaminess and richness to the gravy without the use of any cream. I have used broken cashews, but you can use whole cashews by simply reducing their quantity slightly

Tomatoes: Forms the base of the gravy along with onions and cashews. Adds a slight tanginess to the whole dish

Fat: We use three types of fats – oil, ghee, and butter at different stages of the cooking process to add richness and flavor to the dish in every bite

Ginger garlic paste: Adds aroma and flavor to the gravy

Tomato ketchup: Unexpected but adds a lovely tangy-sweet flavor the dish. I highly recommend adding it

Salt: for seasoning

Kasuri methi: Lightly roasted and crushed, and added right at the end for a subtle smokiness and that restuarant-style flavor

Coriander leaves: Used as a garnish for hint of hearty freshness and the perfect finishing touch

Frequently Asked Questions

Richa’s Top Tips

• Use homemade paneer: If you have 15 extra minutes, I highly recommend making paneer at home. It turns out incredibly soft and adds an unbeatable flavor and richness to the dish. It’s really easy to make but adds the most amazing flavor.
• Make it vegan: You can easily make this recipe vegan by only using oil instead of ghee and butter and replacing paneer with either tofu or veggies of your choice.
• Add veggies: You can add veggies like capsicum, bell peppers, babycorn, sweet corn, mushrooms, cauliflower and carrots for more texture and nutrition.

Serving Ideas

• With bread: This paneer curry pairs beautifully with almost any Indian bread. Serve it with butter naan, garlic naan, tandoori roti, laccha paratha, or simple rotis for a comforting meal.
• Rice: It also tastes great with steamed basmati rice, jeera rice, or peas pulao if you’re serving it as part of a larger spread.
• Some accompaniments: Round out the meal with sliced onions, lemon wedges, papad, cucumber raita, or a simple salad for some freshness alongside the rich curry.

Storage Tips

Paneer Do Pyaza stores well, making it a great option for meal prep or leftovers.

• Refrigerate: Allow the curry to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 2 days.
• Reheat gently: Warm it over low heat on the stovetop or in the microwave until heated through. If the gravy has thickened in the fridge, add a splash of water to loosen it.
• Freeze the gravy: If you’d like to freeze it, it’s best to freeze only the gravy for up to 2 months. Add freshly cooked paneer and onion petals after thawing for the best texture and flavor.
• Avoid repeated reheating: Reheat only the portion you plan to eat, as repeatedly heating paneer can make it firm and rubbery.

You’ll absolutely love this Paneer Do Pyaza! I love making this to elevate our weeknight dinners and I’m already adding it into this week’s meal plan. If you liked this recipe, I’ve got heaps of other paneer recipes up on the blog under Paneer Archives for you!

As always, be sure to send me your recreations over on my IG @my_foodstory. It’s always so good to hear from you guys!

Watch Paneer Do Pyaza Recipe Video

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Paneer Do Pyaza

Rich, spicy, tangy, and loaded with texture, this paneer do pyaza is a classic restaurant style dish that tastes incredible with some naan!

Course Main Course

Cuisine Indian, North Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 persons

Calories 586kcal

Author Richa

Ingredients

For the onion-cashew-tomato paste

• 2 tablespoons cooking oil
• 1 cup sliced onions
• 4 tablespoons broken or whole cashew nuts
• 6 medium tomatoes roughly chopped approx. 2 ½ cups 210 grams
• ¾ teaspoon salt

For do pyaza gravy

• 400 grams paneer cut into 1 inch cubes
• 2 tablespoons ghee see note 3
• 1 teaspoon cumin seeds
• 2 bay leaves
• 2 black cardamoms
• 8 cloves
• ½ cup finely chopped onions
• 2 teaspoons ginger garlic paste
• 1 teaspoon red chilli powder
• 2 teaspoons kashmiri red chilli powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon salt
• 2 cups onions cut into petals see note 4
• 2 tablespoons tomato ketchup
• 2 cups + 2 tablespoons water divided
• 1 teaspoon kasuri methi roasted & crushed
• ½ teaspoon garam masala powder
• 3 tablespoons chopped coriander leaves

Instructions

Making onion-cashew-tomato paste

• Heat 1 tablespoon of oil in the same pan or kadai & fry sliced onions till they turn translucent. Add soaked cashews & saute for a minute. Add tomatoes, salt and cook covered for 4-5 minutes on low till they turn mushy.
  2 tablespoons cooking oil, 1 cup sliced onions, 4 tablespoons broken or whole cashew nuts, 6 medium tomatoes roughly chopped approx. 2 ½ cups, ¾ teaspoon salt
• Set aside to cool down, grind it to a smooth paste (you may add 2 tablespoons of water for ease of grinding, if needed)

Making do pyaza gravy

• Heat ghee in a pan or kadai, add cumin seeds, bay leaf, black cardamom & cloves & saute. Add finely chopped onions & fry till they turn golden brown.
  2 tablespoons ghee, 1 teaspoon cumin seeds, 2 bay leaves, 2 black cardamoms, 8 cloves, ½ cup finely chopped onions
• Add ginger garlic paste and fry for a minute.
  2 teaspoons ginger garlic paste
• Add all spice powders and fry for about 30 secs.
  1 teaspoon red chilli powder, 2 teaspoons kashmiri red chilli powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, ½ teaspoon salt
• Add the onion petals and fry on high for 30 secs. Add 2 tablespoons of water to mix everything & cook for only a minute. Do not over cook.
  2 cups onions cut into petals, 2 cups + 2 tablespoons water
• Add the onion-cashew-tomato paste and boil on low for 3-4 minutes.
• Add tomato ketchup and mix well.
  2 tablespoons tomato ketchup
• Add the remaining 2 cups of water & bring to a boil.
• Add paneer cubes along with kasuri methi, garam masala powder, boil for a minute or two, garnish with chopped coriander leaves and serve.
  1 teaspoon kasuri methi, ½ teaspoon garam masala powder, 3 tablespoons chopped coriander leaves

Video

Notes

 

1. Any cooking oil may be used in the recipe.
2. Ghee is used for the authentic taste of the gravy which may be replaced with oil, if you prefer.
3. To make onion petals: cut onions into 1 inch cubes, separate each layer of onion to form the petals.
4. Leftovers will stay good for 3 days when refrigerated in an airtight container.

Nutrition

Calories: 586kcal | Carbohydrates: 30g | Protein: 20g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 871mg | Potassium: 807mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2060IU | Vitamin C: 37mg | Calcium: 570mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post Restaurant-Style Paneer Do Pyaza made easily at home appeared first on My Food Story.

Homemade oat milk is a healthy, dairy free milk made from oats and water. It is a great alternative for people who are following a vegan diet. All you need is two ingredients, oats and water, just blend, strain and enjoy. You don't need any special methods or fancy tools. This homemade oat milk is...

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The post Homemade Oat Milk Recipe appeared first on Yummy Tummy.

Peanut butter nutella sandwich is a quick and easy sandwich made with creamy peanut butter and rich nutella spread between soft bread slices. It is ready in just 5 minutes and makes a perfect breakfast, snack or simple sweet treat. Now, let's see how to make this easy peanut butter nutella sandwich with step-by-step pictures. ...

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Creamy banana milkshake is a delicious smoothie kind of drink made with ripe bananas, milk and sugar. This banana milkshake is made using frozen bananas, which gives a thick and smooth texture without adding ice cream. This recipe is packed with full of banana flavor using just 3 ingredients. Serve this banana milkshake for breakfast,...

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If you're craving a quick, flavor-packed meal that comes together in under 30 minutes, this Chili Garlic Fried Rice is a recipe you'll want to make again and again. Loaded with the bold flavors of fresh garlic, spicy chili, crisp vegetables, and perfectly seasoned rice, this Indo-Chinese favorite is incredibly satisfying and easy to customize with your favorite veggies. Whether you're looking for a delicious weeknight dinner or a way to transform leftover rice into something irresistible, this restaurant-style fried rice delivers the perfect balance of heat, aroma, and texture in every bite. Keep reading for all the tips and tricks to make it perfectly every single time!

This Chili Garlic Fried Rice is inspired by my popular fried rice recipes on the blog, where simple ingredients come together to create restaurant-style flavors at home. If you enjoy Indo-Chinese cuisine, you'll also love my Vegetable Fried Rice, which is another quick and satisfying one-pot meal. To complete the meal, pair this spicy fried rice with Gobi Manchurian, Veg Manchurian, or Chilli Paneer for a delicious restaurant-style dinner that's perfect for family meals or weekend treats.

Ingredients

The beauty of Chili Garlic Fried Rice lies in its simple pantry staples that come together to create bold, restaurant-style flavors. Fresh garlic and red chilies are the stars of this dish, infusing the rice with a rich aroma and just the right amount of heat. A colorful mix of vegetables adds crunch, texture, and nutrition. Using day-old cooked rice helps keep each grain separate, resulting in perfectly fluffy fried rice instead of a mushy texture. Together, these ingredients create a quick, satisfying meal that's packed with flavor in every bite.

• Cooked rice (preferably day-old)
• Fresh Garlic
• Red chilies
• Onion
• Carrot
• Capsicum (bell pepper)
• Salt
• Oil (preferably sesame oil or any neutral cooking oil)

See recipe card for quantities.

Instructions

1. Soak the dried red chilies in warm water for about 10 minutes until they soften.

2. Drain the soaked chilies and transfer them to a mixer jar. Add the garlic cloves and grind into a smooth chili-garlic paste. Set aside.

3. Heat 1 tablespoon of oil in a wok or large pan over medium heat. Add the paneer cubes and sauté until they are lightly golden on all sides. Remove the paneer from the pan and keep aside.

4. In the same pan, add a little more oil if needed. Add the finely chopped onions and sauté until they turn soft and translucent.

5. Add the chopped beans and carrots, then stir-fry over high heat for 2–3 minutes until they are slightly tender but still crisp.

6. Add the chopped capsicum and continue stir-frying for another 1–2 minutes. Season with salt and cook until the vegetables are tender yet retain their crunch.

7. Add the prepared chili-garlic paste and sauté for 1–2 minutes until the raw aroma disappears and the mixture becomes fragrant.

8. Add the cooked rice and gently toss everything together, ensuring the rice is evenly coated with the spicy chili-garlic mixture. Adjust the salt if needed.

9. Return the sautéed paneer to the pan and gently mix until well combined without breaking the paneer cubes.

10. Serve the Chili Garlic Paneer Fried Rice hot on its own or with your favorite Indo-Chinese side dish.

Hint: Freshly cooked rice can turn mushy. Spread the rice on a plate and let it cool completely before using if you don't have leftover rice.

This recipe is easy to customize based on what you have on hand. Here are a few simple substitutions:

• Paneer: Replace paneer with tofu for a vegan version, or use mushrooms for a hearty vegetarian alternative.
• Rice: Day-old cooked basmati rice works best, but you can also use jasmine rice, sona masoori rice, brown rice, or even quinoa for a healthier twist.
• Dried Red Chilies: Substitute with red chili flakes, Kashmiri chili powder (for color with less heat), or fresh red chilies.
• Garlic: Fresh garlic provides the best flavor, but garlic paste can be used if you're short on time.
• Vegetables: Feel free to swap or add vegetables such as cabbage, sweet corn, green peas, broccoli, baby corn, or mushrooms based on your preference.
• Capsicum: Use any color bell pepper—green, red, yellow, or orange—for added sweetness and color.
• Oil: Sesame oil adds an authentic Indo-Chinese flavor, but any neutral cooking oil such as sunflower, canola, or peanut oil works well.

These substitutions let you adapt the recipe to suit your dietary needs while still enjoying a delicious, spicy, and flavorful Chili Garlic Paneer Fried Rice.

Variations

One of the best things about Chili Garlic Paneer Fried Rice is how versatile it is. Try these delicious variations to suit your taste:

• Restaurant-Style Version: Add a teaspoon of chili sauce along with the chili-garlic paste for a bolder Indo-Chinese flavor.
• Extra Spicy: Increase the number of dried red chilies or add red chili flakes or finely chopped bird's eye chilies for more heat.
• Vegan Version: Replace paneer with firm tofu and use a vegan-friendly soy sauce if needed.
• Vegetable Chili Garlic Fried Rice: Skip the paneer and load the dish with extra vegetables like cabbage, mushrooms, baby corn, broccoli, green peas, or sweet corn.
• Protein-Packed Version: Add edamame, roasted peanuts, or crispy tofu for additional protein.
• Schezwan Fried Rice: Mix in 1–2 tablespoons of Schezwan sauce for a spicy, tangy twist.
• Brown Rice Version: Use cooked brown rice or millet instead of white rice for a more wholesome meal.
• Kid-Friendly Version: Reduce the number of chilies and add more colorful vegetables like sweet corn and carrots for a milder flavor.

These variations make it easy to customize the recipe based on your family's preferences while keeping the bold chili-garlic flavor as the star of the dish.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this recipe:

Recipe Card

Print

Chili Garlic Fried Rice

Chili Garlic Fried Rice is a quick and flavorful Indo-Chinese recipe made with cooked rice, garlic, dried red chilies, colorful vegetables and Paneer. This spicy vegetarian fried rice comes together in just 20 minutes, making it perfect for a busy weeknight meal or lunch.

Course Rice Varieties

Cuisine Indian, Indo Chinease

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 300kcal

Author Sowmya Venkatachalam

Equipment

• 1 Heavy Bottomed Pan
• 1 Mixer Grinder

Ingredients

• 2 Cups Cooked Rice
• 6 Nos Red Chili
• 6 Nos Garlic cloves
• 200 gms Paneer Cubed
• 1 No Onion Finely Chopped
• 20 Nos Beans Finely Chopped
• ½ No Green Capsicum Finely Chopped
• 1 No Carror Peeled and finely chopped
• 2 teaspoon Salt Adjust as needed
• 5 tablespoon Cooking Oil

Instructions

• Soak the dried red chilies in warm water for about 10 minutes until they soften.
  6 Nos Red Chili, 6 Nos Garlic cloves
• Drain the soaked chilies and transfer them to a mixer jar. Add the garlic cloves and grind into a smooth chili-garlic paste. Set aside.
• Heat 1 tablespoon of oil in a wok or large pan over medium heat. Add the paneer cubes and sauté until they are lightly golden on all sides. Remove the paneer from the pan and keep aside.
  5 tbsp Cooking Oil, 200 gms Paneer
• In the same pan, add a little more oil if needed. Add the finely chopped onions and sauté until they turn soft and translucent.
  5 tbsp Cooking Oil, 1 No Onion
• Add the chopped beans and carrots, then stir-fry over high heat for 2–3 minutes until they are slightly tender but still crisp.
  20 Nos Beans, ½ No Green Capsicum, 1 No Carror
• Add the chopped capsicum and continue stir-frying for another 1–2 minutes. Season with salt and cook until the vegetables are tender yet retain their crunch.
  ½ No Green Capsicum, 2 tsp Salt
• Add the prepared chili-garlic paste and sauté for 1–2 minutes until the raw aroma disappears and the mixture becomes fragrant.
• Add the cooked rice and gently toss everything together, ensuring the rice is evenly coated with the spicy chili-garlic mixture. Adjust the salt if needed.
  2 Cups Cooked Rice
• Return the sautéed paneer to the pan and gently mix until well combined without breaking the paneer cubes.
• Garnish with chopped spring onions, if desired, and serve the Chili Garlic Paneer Fried Rice hot on its own or with your favorite Indo-Chinese side dish.

Nutrition

Serving: 1Serving | Calories: 300kcal | Carbohydrates: 45g | Protein: 6g | Fat: 11g

The post Chili Garlic Fried Rice appeared first on Subbus Kitchen.

Thai Iced Milk Tea, also known as Cha Yen is a sweet, vibrant tea made with Thai tea mix, sugar,sweetened condensed milk and evaporated milk. Strong tea is brewed using special Thai tea leaves and poured over ice. The Tea has a unique bright orange colour to it which comes from the special Thai tea...

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