Celebrate Diwali with 25 delicious Northern Indian recipes, from flavorful appetizers and hearty main dishes to traditional sweets and desserts.
Diwali, the Festival of Lights, is a time to gather with family and friends, share delicious food, and celebrate together. Food is a big part of the festivities, with everything from savory snacks and flavorful curries to traditional Indian sweets made to share with loved ones.
This collection of vegan North Indian recipes includes appetizers, curries, vegetable dishes, rice, flatbreads, and desserts, so you can put together a festive spread that everyone will enjoy! Mix and match your favorites to create a Diwali feast everyone will love!
Ashoka halwa, also known as moong dal halwa or asoka halwa, is a popular South Indian sweet made with moong dal, wheat flour, sugar and ghee. This Ashoka halwa is one of the popular halwa recipes served for special occasions like Diwali and weddings. Ashoka Halwa Recipe I wanted to make this ashoka halwa for...
Chocolate burfi is an easy homemade sweet that comes together in just a few minutes. It is made with milk powder, cocoa powder, ghee, milk and sugar. This chocolate burfi is perfect for Diwali, sharing with family and friends or packing into homemade sweet boxes. Learn how to make this quick burfi with step-by-step pictures. ...
This Soy Sauce Chicken is an easy, stir-fry recipe that you absolutely need to try! Eat it with fried rice or hakka noodles for a delicious and comforting weeknight meal.
I recently tried this Soy Sauce Chicken at an Asian restaurant and loved it so much that I knew I had to recreate it at home. Like most Indo-Chinese recipes, it’s quick and easy and calls for just a few Asian pantry staples.
I love eating this with fried rice or noodles, especially after a tiring day at work. It’s filling, comes together in no time, and is the best way to eat a home-cooked meal without spending too much time in the kitchen. It’s easy, comforting, and the savory, umami flavors lift my spirits up after a long workday.
Chicken: Boneless chicken breast, cut in strips. You can boneless thigh pieces if that’s what you like or have at home
Soy sauce: Light and dark soy sauce used at various stages of the cooking process. Light soy sauce adds umami and dark soy sauce adds umami, savoriness and color
Spices: Pepper powder and green chilli for a kick of heat
Sauces: Light and dark soy sauce, rice vinegar, oyster sauce, and honey for flavor and color
Veggies: Onion petals and green capsicum
Baking Soda: Makes the chicken batter light and fluffy
Corn Flour: Helps the marinade stick to the chicken and makes each piece crispy
Sesame oil: Used in the sauce to give it that authentic Asian flavor. You can use a neutral-flavored oil if that’s all you have available
Coriander leaves: Finely chopped and used as garnish for an earthy fresh flavor
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless chicken thighs work well and are juicier. Cut them into strips of a similar size and adjust the cooking time as needed.
Can I use other vegetables?
Yes! Broccoli, carrots, mushrooms, baby corn and snow peas are all great additions. Cut them into similar-sized pieces so they cook evenly.
Why is my chicken tough or dry?
Chicken breasts cook quickly, so avoid overcooking them. Cut the strips evenly and cook on medium-high to high heat until just cooked through.
Richa’s Top Tips
Cut the chicken evenly: Cut the chicken breasts into similar-sized strips so they cook evenly and stay tender.
Prep everything before you start: This recipe cooks quickly over high heat, so have your sauce mixed and vegetables chopped before you turn on the stove.
Don’t overcrowd the pan: If your pan is small, cook the chicken in batches so it sears properly.
Keep the vegetables crunchy: Cook the onions and capsicum briefly over high heat. They should soften slightly while retaining some bite.
Adjust the sauce to your taste: The soy and oyster sauces are already salty, so taste the sauce before adding any extra salt. Add more honey for sweetness or rice vinegar for a little tang.
Storage Tips
Refrigeration: Allow the chicken to cool, then transfer it to an airtight container and refrigerate for up to 3 days.
Freezing: Freeze in a freezer-safe container for up to 2 months. The vegetables may soften slightly after thawing.
Reheating: Reheat in a pan over medium heat with a splash of water until piping hot. You can also use a microwave, stirring halfway through.
Meal prep: Prepare the sauce and cut the vegetables in advance. Store them separately and cook the chicken fresh for the best texture.
Food safety: Refrigerate leftovers within 2 hours of cooking and reheat only the portion you plan to eat.
As a lighter meal: Serve with stir-fried vegetables or steamed broccoli on the side.
As a meal prep bowl: Add rice, the chicken stir fry and some extra vegetables to a bowl for an easy lunch or dinner.
Customisation Ideas
Make it spicier: Add extra green chillies, chilli flakes or a teaspoon of chilli garlic sauce.
Add more vegetables: Mushrooms, broccoli, carrots, baby corn and snap peas make great additions.
Add a ginger kick: Stir in 1 teaspoon of finely chopped or grated ginger along with the garlic.
Make it extra saucy: Double the sauce ingredients if you’d like more sauce to drizzle over rice or noodles.
Add a nutty finish: Sprinkle toasted sesame seeds over the chicken just before serving.
Use a different protein: Try boneless chicken thighs, prawns or firm tofu. Adjust the cooking time according to your choice.
This soy sauce chicken stir fry is one of those easy, flavour-packed recipes that comes together quickly with simple ingredients. The tender chicken, crunchy vegetables and savoury soy-based sauce make it perfect for busy weeknight dinners. Serve it with rice or noodles, and you’ve got a delicious homemade meal ready in no time!
A quick and easy recipe, this soy sauce chicken stir fry pairs really well with fried rice or noodles and makes for a delicious, filling weeknight dinner recipe.
2boneless chicken breastscut into 2 inch long strips, approx. 270gms
For marination
1teaspoonlight soy sauce
⅛teaspoonsalt
¼teaspoonpepper
1teaspooncorn flour
A pinch baking soda
For sauce
2tablespoonssoy sauce
1teaspoontoasted sesame oil
½tablespoonrice vinegar
½tablespoonoyster sauce
½tablespoonhoney
2tablespoonswater
Other
2teaspoonssesame or any neutral flavoured cooking oil
2teaspoonsfinely chopped garlic
2green chilliessliced diagonally
1onioncut into thin petals
½cupgreen capsicum cut into 1 inch long strips
1tablespoonfinely chopped coriander leaves
Instructions
Add chicken strips to a bowl, add all the ingredients for marination, give a good toss and set aside to marinate for 20-25 minutes.
Add all the ingredients listed for sauce to a bowl or jar, whisk well and set aside.
Heat oil in a pan, add garlic, green chillies and saute on high for about a minute till fragrant. Add chicken & stir continuously on medium to high for 2-3 minutes till they get roasted well. Add onions, capsicums and saute on high for 1-2 minutes till they get roasted well. Add sauce and mix well on high, once it starts boiling, simmer for 2-3 minutes till the chicken gets coated well with the sauce.
These simple vegan avocado parathas are made with wholemeal wheat flour, a little chickpea flour and a few everyday spices from my spice box. Read More ...
Luscious saffron, cardamom & pistachio cream layered over an almond crust! These gluten-free Kesar Pista bars secretly pack 7g protein. Perfect for Diwali or any other holiday meal! (soy-free, dairy-free, vegan)
Kesar means saffron, and pista means pistachio. These saffron pistachio bars are just so delicious. I just wasn’t ready for how decadent and luxurious they were going to turn out! They’re kind of like creamy lemon bars, but with nutty pistachio and floral saffron flavors in them.
The saffron-pistachio combination is very popular in Indian desserts and also desserts from many other cuisines. These two flavors just work so amazingly well together, especially raw, fresh pistachios and floral saffron.
I’m using that today to make a fusion Indian dessert based on kesar burfi, kesar pista ladoo, or pedas, but I made them into these bars. We make this almond flour crust with some cardamom and then make the cream topping with cashews, coconut milk, saffron, and a little pistachio, and then top it with generous amounts of chopped pistachio. It all sets up and it becomes just amazing!
If you don’t have saffron, you can skip that flavor, and add extra cardamom, add a pinch of turmeric for color, and an extra splash of vanilla. That flavor profile pairs really well with the pistachios, as well.
Why You’ll Love Kesar Pista Bars
rich, creamy, decadent bars with nutty pistachios and floral saffron and cardamom flavors
quick almond flour crust
easy to make with simple ingredients
naturally gluten-free and soy-free with almond-free option
Kaju apple also known as kaju katli apple is a cute little dessert which is a twist to the traditional kaju katli. This sweet is made with cashews and sugar, then shaped into little apples to make them look pretty. These kaju apples are easy to make at home with just a few ingredients, specially...
These mini mushroom tarts need to be on your menu when you’re hosting a party and want something that looks fancy but won’t stress you out. This recipe uses readymade shells and a quick homemade creamy filling to have the dish ready in only 30 mins!
I recently made these mini mushroom tarts for a friend’s baby shower and they were such a hit that I am now going to make them for every party I host this festive season! 😛 The filling is creamy, garlicky, and cheesy, and it tastes so good with that crunchy tart shell. The contrast between the warm mushroom filling and the crispy shell is what makes every bite so good, and they look delectable on every table.
The filling takes about 20 minutes on the stove, and from there you just spoon it into the shells and serve. If you’ve been making our Dominos style garlic breadsticks or chilli cheese garlic bread for parties, these tarts will be the perfect add on to the spread. They’re great as a pass-around appetiser or set out on a platter for people to help themselves.
Mushrooms: Chopped into very small cubes so they cook evenly and fit neatly into the tart shells.
Butter: For sautéing. It adds a richness that oil doesn’t have in a cream-based filling.
Aromatics: Finely chopped garlic and celery.
All Purpose Flour (Maida): This thickens the filling and gives it that creamy, scoopable consistency that holds together inside the shell.
Milk & Cream Cheese: The milk loosens the filling and the cream cheese makes it rich and slightly tangy.
Seasoning: Italian seasoning, salt, and crushed pepper.
Readymade Mini Tart Shells: These save a lot of time and work just as well as homemade.
Spring Onion Greens: For garnish.
Frequently Asked Questions
What is a mushroom tart?
A mushroom tart is a savoury pastry shell filled with a cooked mushroom mixture. In this recipe, the filling is a creamy, cheesy blend of mushrooms, garlic, celery, cream cheese, and Italian seasoning, spooned into small readymade tart shells. They’re typically served as a starter or party snack.
What is the difference between a tart and a pastry?
A pastry is a broad term for any baked item made from dough, like croissants, puff pastry, or pie crust. A tart is a specific type of pastry with a firm, usually crumbly shell and an open top with no lid. Unlike a pie, which has deeper sides and often a top crust, a tart is shallow with straight edges and the filling is always visible.
Can I use homemade tart shells instead of readymade?
Absolutely. If you have a favourite shortcrust pastry recipe, blind bake the shells first and then fill them with the mushroom mixture. Readymade shells are recommended purely for convenience, but homemade will taste even better.
Can I make mushroom tart puff pastry instead?
You can cut puff pastry into small circles, bake them in a muffin tray until golden, press down the centres to create a well, and fill with the mushroom mixture. The texture will be flakier and lighter than a tart shell but equally delicious.
Richa’s Top Tips
Don’t brown the garlic. Sauté it on low heat just until fragrant. Browned garlic turns bitter and that bitterness carries through the entire filling.
Stir continuously when adding the flour and milk. If you stop stirring even for a moment, the flour clumps and you’ll end up with lumps in the filling that are very hard to get rid of. Keep it moving on low heat and the mixture will turn smooth and creamy.
Chop the mushrooms very small. You’re spooning this filling into tiny tart shells, so large chunks won’t fit well and will make the tarts hard to eat in one bite. Aim for roughly ⅛ inch cubes.
If the filling thickens too much, add a splash of milk to loosen it. The flour continues to absorb the milk as the filling rests, so it can get quite thick by the time you’re ready to serve. A tablespoon or two of milk stirred in on low heat brings it back to the right consistency.
Fill the tart shells right before serving. If the filling sits inside the shells too long, the shells absorb the moisture and go soft. For the best crunchy-creamy contrast, spoon the warm filling in at the last minute.
Storage Tips
The filling: Stores well in an airtight container in the fridge for up to 2 days. Reheat on the stove with a splash of milk to loosen it up before using, as the flour absorbs the liquid as it sits.
The assembled tarts: Best eaten immediately. The shells soften quickly once filled, so always assemble right before serving.
Freezing: The filling freezes well for up to two weeks. Thaw overnight in the fridge and reheat on the stove with a little milk. The tart shells should be kept at room temperature in their original packaging and filled fresh.
Serving Ideas
These mini creamy mushroom tarts work as a party starter or as part of a bigger spread:
WithRoasted Tomato Pesto Soup: A warm bowl of soup with a couple of mushroom tarts on the side makes for a really cosy evening snack or light dinner.
WithBroccoli Soup: The creamy, cheesy filling with a warm bowl of broccoli soup is a combination that works beautifully for a light meal.
With a glass of wine: If you’re hosting a more relaxed, adult gathering, these tarts with some wine and a cheese fondue make for a really elegant evening.
Customisation Ideas
Try a spinach and cheese filling: Sauté some blanched spinach with garlic, mix with cream cheese and mozzarella, and use that as the filling instead. Works really well for a vegetarian party platter with some variety.
Add chicken: Finely shredded cooked chicken mixed into the mushroom filling makes the tarts more substantial. A really good option if you’re serving these as a main snack rather than a starter.
Swap the mushrooms: Finely chopped broccoli, corn, or bell peppers sautéed the same way work as alternative fillings if mushrooms aren’t your thing.
Make it vegan: Use olive oil instead of butter. Use any plant-based milk in place of regular milk, and skip the cream cheese. A tablespoon of cashew butter blended with a splash of water gives you a similar creaminess without any dairy.
With the festive season in full swing, you should have this mushroom tart recipe you in your back pocket. They’re quick, reliable, and always a hit. Share your tarts with me on Instagram @my_foodstory when you make them.
Heat butter in a pan, add garlic, celery and saute on low for a minute till they turn fragrant. Take care not to brown the garlic.
Add mushrooms, saute for 3-4 minutes till the mushrooms are cooked well.
Add flour & stir continuously on low for 1-2 minutes till they get mildly roasted.
Add milk, while stirring continuously and cook on low for 1-2 minutes till the milk mixes well with the flour, cooks well and turns creamy. Refer note 1
Add cream cheese, salt, pepper, italian seasoning, mix well and cook for 1-2 minutes till the mushrooms absorb the seasoning. At this stage, if the mixture gets too dry you may add 1 ½ – 2 tablespoons of milk to adjust the consistency to be creamy.
Add 1 ½ tablespoons of the creamy mushroom mix to each of the tart shells, garnish with spring onion greens and serve immediately.
Video
Notes
Stir continuously while adding milk to avoid getting lumps in the mixture.
The flour in mushroom mixture tends to absorb the milk as it rests. So just before serving, heat the mixture, add 1 to 1 ½ tablespoons of milk to adjust the consistency, add in the tart shells and serve.
This has to be served immediately as the tart shells turn soggy.
Sesame chikki, also known as Ellu mittai or Til chikki, is a traditional Indian sweet made with sesame seeds and jaggery. It is a crunchy sweet to try during festivals like Diwali, Makar Sankranti and Lohri. Learn how to make this chikki at home with step-by-step pictures. Sesame Chikki Recipe I have been waiting to...
Cashew Murukku is a rich and tasty snack made by adding cashew paste into the normal murukku dough. It comes out crisp and crunchy with nutty flavour from cashews. The taste is little different from regular murukku because of the mild sweetness and special flavour that cashew gives.
This murukku is a good choice to make for festival times or even just for evening snack time. It does not take too much time and comes out tasty and flavourful. The cashew in the dough gives a richer taste and makes it stand out from other usual snacks we make at home.
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About Cashew Murukku
Cashew Murukku is a South Indian deep-fried snack with little twist from the normal version. 'Munthiri' in tamil means cashews so it is called munthiri murukku. Usually murukku is made with rice flour and simple spices, but here soaked cashews are grind to a paste and mixed with the flour.
It gives a nice buttery and nutty flavour which makes the murukku tastes rich. The cashew flavour always makes it feel rich and special. The cashew paste blends with rice flour very well and adds a natural sweetness. This makes it suitable for kids also as it is not very spicy.
You can try small variations like adding cumin seeds or even a pinch of chilli powder if you prefer spicier version. The shape can be made using thenkuzhal press or even star or flower press depending what you like. You can also make uthiri murukku (broken style) or swirled whole murukku. Both ways it tastes nice.
I usually make this murukku in small batch during weekends. Sometimes I pair it with tea in evening, and it always feels like a treat. It is also nice to prepare during festivals like Diwali to share with family and friends.
Rice flour - I have used store bought idiyappam flour, it gives crisp texture to murukku. You can also use homemade rice flour if you have, both works well.
Cashews - I soaked cashews in hot water for 30 minutes so that it grinds easily to a smooth paste.
Butter - I added butter at room temperature while mixing flour, it gives nice aroma and makes murukku taste good.
Sesame seeds - Sesame seeds adds a nice crunch.
Hing - Hing adds flavour adn aids in digestion.
Oil - I used oil for deep frying, it should be hot enough so murukku cooks even, but not too smoking hot.
Water - Water is used to make the dough.
How to make Cashew Murukku Recipe Step by Step
1.To a bowl add 20 cashews, add ¼ cup hot water to it. Soak for 30 minutes.
2.After 30 minutes grind it to a fine paste and set aside.
3.To a mixing bowl add 1 cup rice flour, salt to taste and 1 tablespoon butter.
4.Mix this well first for butter to be evenly distributed.
9.Form cylinders like this so that fitting into murukku press will be easy.
10.Fit the mould into the murukku press, I used star shape. Grease murukku press with oil.
11.Fill in with dough.
12.Press to check.
10.Grease 2-3 ladles and keep it ready. Press on it in concentric circles. Tuck in loose ends so that it doesn't open while frying. I made small murukkus. Pressing in ladles helps to flip in hot oil easily.
11.You can press in butter paper or cloth too. Just slide in using a ladle to remove.
12.Heat oil. Pinch a tiny pinch of dough and add it. If it rises immediately then oil is heated well. Now add 4-5 murukkus at a time.
13.When bubbles and 'shh' sound stops and murukku turns golden drain and remove.
14.Repeat to finish.
Cashew murukku is ready!
Expert Tips
Soak cashews well - I always soak cashews in hot water for at least 30 minutes. This makes it easy to grind smooth, otherwise the dough may get chunks.
Make smooth dough - I add water little by little while mixing. It should be soft and non sticky. If it gets watery, sprinkle little rice flour. If it's hard, sprinkle little water.
Choosing mould - You can either choose thenkuzhal or star or flower mould which best suits this murukku.
Fry in right flame - I always keep the flame medium. If oil is too hot, murukku will turn brown fast but stay raw inside. If oil is too low, murukku will drink oil.
Cover the dough - If I make in big batch, I always keep the dough covered with cloth so it does not dry and crack while pressing.
Serving and Storage
Serve this as evening snack along with evening drink or as a side snack for lunch during festivals. It goes well as a snack just by itself also. Once it cools completely, store in clean airtight box. It stays good for about a week and remains crisp.
FAQS
1.Can I skip cashews?
Yes, you can skip but then it becomes regular murukku. Cashews give rich and nutty taste.
2.Can I add spices?
Yes, you can add some cumin seeds or ajwain to the dough for a variation.
3.Which mould works best?
I usually use star or flower mould, you can use thenkuzhal mould too.
4.Can I make the dough earlier?
Better to make fresh, but if making large batch keep dough covered to avoid drying.
5.Is this suitable for kids?
Yes, it is mild and not spicy, kids will enjoy the nutty taste.
If you have any more questions about this Cashew Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Cashew Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Cashew Murukku is a rich and tasty snack made by adding cashew paste into the normal murukku dough. It comes out crisp and crunchy with nutty flavour from cashews. The taste is little different from regular murukku because of the mild sweetness and special flavour that cashew gives.
To a bowl add 20 cashews, add ¼ cup hot water to it. Soak for 30 minutes.
After 30 minutes grind it to a fine paste and set aside.
To a mixing bowl add 1 cup rice flour, salt to taste and 1 tablespoon butter.
Mix this well first for butter to be evenly distributed.
Now add 1 teaspoon sesame seeds, ¼ teaspoon hing and prepared cashew paste.
Mix it well.
Add water little by little and mix well.
Gather to form a soft dough.
Form cylinders like this so that fitting into murukku press will be easy.
Fit the mould into the murukku press, I used star shape. Grease murukku press with oil.
Fill in with dough.
Press to check.
.Grease 2-3 ladles and keep it ready. Press on it in concentric circles. Tuck in loose ends so that it doesn't open while frying. I made small murukkus. Pressing in ladles helps to flip in hot oil easily.
You can press in butter paper or cloth too. Just slide in using a ladle to remove.
Heat oil. Pinch a tiny pinch of dough and add it. If it rises immediately then oil is heated well. Now add 4-5 murukkus at a time.
When bubbles and 'shh' sound stops and murukku turns golden drain and remove.
Repeat to finish.
Cashew murukku is ready!
Video
Notes
Soak cashews well - I always soak cashews in hot water for at least 30 minutes. This makes it easy to grind smooth, otherwise the dough may get chunks.
Make smooth dough - I add water little by little while mixing. It should be soft and non sticky. If it gets watery, sprinkle little rice flour. If it's hard, sprinkle little water.
Choosing mould - You can either choose thenkuzhal or star or flower mould which best suits this murukku.
Fry in right flame - I always keep the flame medium. If oil is too hot, murukku will turn brown fast but stay raw inside. If oil is too low, murukku will drink oil.
Cover the dough - If I make in big batch, I always keep the dough covered with cloth so it does not dry and crack while pressing.
Cashew halwa is a popular Indian sweet made with cashews, milk, sugar, ghee and saffron. It has a rich taste, flavour and melt-in-mouth texture much like badam halwa. This cashew halwa is also a great choice for Diwali when you want to make something rich and delicious at home to share with your friends and...
Looking for an appetizer that’s as pretty as it is delicious? This Paneer Beetroot Toast has got you covered!
When you’re planning your party spread, you need an appetizer that’s as eye-catching as it is tasty. That’s where this Paneer Beetroot Toast comes in. It’s a snack that’s both fun to eat and make! This is a savory version of our popular rasmalai toast recipe. With its creamy beetroot-paneer spread, crunchy toasted bread, and a sprinkle of fresh herbs and feta, this recipe is a flavor-packed masterpiece.
It’s tangy, garlicky, and perfectly balanced, making it the ideal bite for any gathering. Whether it’s a New Year’s celebration or a laid-back weekend get-together, these toasts are your go-to for all your entertaining needs.
Here’s why this Beetroot Toast deserves a spot on your party menu:
Quick and Easy: Just 20 minutes from start to finish.
Bright and Beautiful: The vibrant beetroot spread adds a pop of color to your appetizer spread.
Flavorful Topping: Creamy paneer and tangy hung curd combined with garlic and lemon zest create a unique, savory topping.
Customizable: Use your favorite bread and garnish with rosemary, dill, or even microgreens to make it your own.
Beetroot Toast Ingredients Overview
Beetroot: Boiled or steamed until tender. Responsible for that vibrant color and a lovely earthy flavor
Paneer: To add creaminess and body the topping. I have used homemade malai paneer, but you can use high-protein paneer if you like
Hung Curd: Adds richness, creaminess, and a slight tang. I wouldn’t recommend replacing it with Greek yogurt or dahi as the mixture won’t come out as thick as needed
Garlic: Grated, for flavor and aroma
Lemon zest: Adds a beautiful lemon-y flavor and aroma
Bread: Golden-toasted bread cut in triangles. I have used regular white bread, but you can use brown, multigrain, sourdough, or whatever type you prefer
Frequently Asked Questions
Which is the best bread for this recipe?
A sturdy bread like multigrain, sourdough, or even baguette slices works best. Avoid soft, fluffy bread like brioche as it might not hold up well under the spread.
Can I make this ahead?
Yes! Prepare the beetroot spread and refrigerate it for up to 2 days. Toast the bread and assemble the toasts just before serving for the best texture.
How to store leftovers?
If you have leftover spread, store it in an airtight container in the fridge for up to 2 days. Assembled toasts are best enjoyed fresh, but you can refrigerate them briefly in a single layer if needed.
Richa’s Top Tips
Choose the Right Bread. Regular white bread works wonderfully for this recipe, but multigrain or sourdough bread are great alternatives as they hold their shape and add extra flavor.
Cook the Beetroot Well. Boil or steam beets until fork-tender for a smooth and creamy spread.
Chill the Spread. Refrigerate the beetroot topping for 30 minutes before piping. This helps the flavors meld and makes it easier to work with.
Get Creative with Garnishes. While rosemary and dill are classic, you can add crumbled feta, pomegranate seeds, or even a sprinkle of za’atar for a twist.
Toast Bread Just Before Serving. This ensures your toast stays crisp under the creamy topping.
Use Mild Hung Curd. Avoid using overly sour curd, as it can overpower the delicate flavor of the beetroot spread.
Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Healthy and delicious? Yes, please!
This Beetroot Toast is a showstopper! Perfect for holiday parties, New Year’s celebrations, or even a fancy brunch, it combines bright flavors, a stunning appearance, and irresistible creaminess. Serve it up, watch it disappear, and let your guests rave about your appetizer game.
Try it and tag me on IG @my_foodstory. I’d love to see your creations!
For this curry, I used the mangoes readily available at Tesco for this simple mango curry. They are usually sweet and juicy, so there is no need to add any sugar or jaggery. A teaspoon Read More ...
Authentic Traditional Halwai Style Kalakand Recipe, also known as paneer burfi or barfi. This paneer sweet is so popular in Rajasthan and is made with milk, khoya, sugar. This grainy milky kalakand is a labour intensive sweet which is made purely with milk and is worth the effort. Kalakand Sweet Recipe (Halwai Style) I originally...
Kalakand Sweet Recipe is a popular sweet originated in Alwar, Rajasthan. This sweet is made purely with milk and milk based ingredients. Making halwai style traditional kalakand requires time and patience, but this version which I have shared here is instant and can be made in less than 20 minutes and just 6 ingredients used...
Jalebi Recipe, one of the most popular and loved sweet recipe for the North of India. This is made with a flour, yogurt batter which is added to piping bag and piped on hot oil. This is a deep fried and then drenched in sweet sugar syrup. It taste more or like honeycomb. Traditionally it...
Mango Ice Lollies is a frozen treat made by freezing a blend of mango, milk and sugar in moulds. This recipe can be made in summer and in holidays when kids are at home. It has a soft mango taste with mild sweetness and creamy feel.
It takes about 15 minutes to prepare and the rest of the time is only freezing. You need only 3 ingredients from the kitchen. Even adults like it on a hot afternoon. This is a great option when you want a cold treat without ice cream or chocolate.
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About Mango Ice Lollies
Mango Ice Lollies are made using ripe mangoes, milk and sugar. It is also called Mango Lollipop. Mango season is the best time for this recipe because the fruit is sweet and juicy. Kids can enjoy it more than store bought ones as there is no colour or preservatives.
The texture is smooth and creamy because of the milk. It is not very icy like normal fruit popsicles. This is bright yellow in colour and the taste is sweet with fresh mango flavour. When you bite it slowly, it melts in the mouth. Kids ask for more as they will love it.
You can change these lollies in many ways as per your taste. You can add few mango pieces inside the mould for chewy bites. You can use a silicon mould, a lolly mould or even an ice cube tray with sticks. A little cardamom powder or chopped nuts also goes well in it.
I make these lollies in summer when mangoes are plenty at home. I had one lollipop mould bought long time ago, and I use it every year. My kids finish them very fast and ask for more.
Mango Ice Lollies Ingredients
Mango - I have used ripe and sweet mangoes, chopped roughly. It gives the colour and main flavour to the lollies. You can use any mango without much fibre.
Milk - I add boiled and cooled milk to make the lollies creamy. It also help to blend the puree smoothly. You can use almond milk if you like.
Sugar - I use sugar for sweetness. It dissolve well while blending. You can reduce it if the mangoes are very sweet.
How to make Mango Ice Lollies Step by Step
1.To a mixer jar - add mango pulp along with sugar, puree it. Now add milk.
2.Blend well. Take your mould. You can use ice cube tray too like I have done here. I had this lollipop mould bought long time ago.
3.Fill in the mixture. Keep the stick.
4.I had more puree so filled it in my chocolate mould too.Wrap with silver foil. Freeze for atleast 6 hours or oevernight.
5.I freezed overnight. Next day gently press and lift the lollipops, as its silicon mould it was very easy to de mould. Mango lollipop is ready!
Serve immediately!
Expert Tips
Use ripe mangoes - I choose mangoes which are fully ripe and has sweet smell. Raw or sour ones need more sugar and the taste will change.
Cool the milk - I always cool the boiled milk completely before blending. Warm milk makes the lollies icy and they will not set well.
Blend smooth - I blend the mango and sugar first, then add the milk. This helps to get a smooth puree without any pieces.
Fill carefully - I pour the mixture into moulds slowly and leave little space on top. It expand when freezing, so do not fill too much.
Use silver foil - I cover the chocolate mould with silver foil before keeping in freezer. It stops the ice crystals and keep the lollies fresh.
Demould gently - I press the silicon mould gently and lift the lollies. If it is stuck, hold the mould under tap water for few seconds.
Serving and Storage
Serve this immediately after demoulding and you can enjoy it as a cool snack for kids during summer holidays or after lunch at home. Keep the lollies in the freezer in a closed container or wrapped with silver foil and use within few days for best taste and texture and it stay good when stored properly.
FAQS
1. Can I use frozen mango for this recipe?
Yes you can use frozen mango pieces and it works fine for this recipe. Thaw it little before blending.
2. Can I use an ice cube tray instead of lolly mould?
Yes you can use ice cube tray and it still taste good. Keep the sticks after the mixture is little frozen so they stand straight.
3. How long should I freeze the lollies?
You need to freeze for at least 6 hours and overnight is better. It sets properly and comes out easily from the mould.
4. Why are my lollies icy?
It may be due to warm milk or too less milk in the mixture.
5. Can I skip sugar?
Yes you can skip it if the mangoes are very sweet and it still taste good. Taste the puree once before freezing and then decide.
If you have any more questions about this Mango Ice Lollies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Mango Ice Lollies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Mango Ice Lollies is a frozen treat made by freezing a blend of mango, milk and sugar in moulds. This recipe can be made in summer and in holidays when kids are at home. It has a soft mango taste with mild sweetness and creamy feel.
Sandesh is a delicious Bengali milk sweet popular all over India. Sandesh also known as Bengali Sondesh is milk cheese based rich sweet made using milk, sugar, nuts, cardamom powder and saffron. Sandesh is most commonly made for festivals and special occasions.
Sandesh sweet can be made for special occasions, festivals like Navratri, Diwali and Durga Pooja. It is made with just simple ingredients from your kitchen and can be made easily within just few minutes of time. Even beginners can try this simple, quick and easy sweet.
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About Sandesh
Sandesh is a popular Bengali sweet made by first curdling milk to form chenna then mixing it with sugar and cooking until soft, non sticky, then shaping into small discs and garnishing with nuts.
There are many variations to sandesh including many flavours but the one I have shared here is the traditional one. The colour and taste of sandesh veries depending on the flavours we add.
This is the easiest sweet I have made, just few minutes and you are done with this yummy milk sweet. To make the best tasting sandesh, chenna should be prepared fresh and using store bought paneer may change the taste of sandesh.
The garnishings are end less you can add chocolte chips or nuts or dry fruits of your choice. Sandesh tastes incredibly delicious making it one of the popular sweets in Bengal.
Milk - Use full cream milk either farm fresh or packed milk.
Vinegar - You can use vinegar or lemon juice to curdle milk.
Sugar - Grind sugar to a fine powder then use it.
Nuts - I have used chopped pistachios for garnish. You can even use almonds, cashews etc.
Saffron - Saffron adds a rich flavour and mild colour to this sweet.
Cardamom powder - This is one of the main flavourings for sandesh.
How to make Sandesh Step by Step
1.To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.
2.To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.
3.Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the resulting chenna is so soft.
4.Now whey water(green liquid) and chenna(white solid) separates.
5.Now it is curdled completely. Switch off.
6.Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this whey water for kneading chapathi dough or for curdling milk again.
7.Rinse it with water well.
8.Squeeze excess water.
9.Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 30 minutes.
10.Now open, moisture should be still there slightly, it should not be dry.
11.Transfer it to a plate.
12.Knead it well using your palm like shown. Knead until the texture changes smooth and soft.
13.Add ⅓ cup powdered sugar, ¼ teaspoon cardamom powder and 5 strands saffron.
14.Mix well and gather to form a dough like this.
14.Keep a pan in low flame and add it to the pan.
15.Keep cooking in low flame.
16.Cook for 3-5 minutes not more than that. If you cook longer it may become hard and will crumble. Switch off and remove from flame.
17.Transfer to a plate. Pinch a small portion.
18. Make small balls, flatten it slightly.
19.Garnish with chopped pistachio and saffron strands.
Sandesh is ready!
Expert Tips
Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
Kneading - I usually knead for at least 7-10 minutes till it becomes smooth and soft. Make sure you do not over knead then fat will get released.
Cooking - Cook the mixture in lowest flame and cook not more than 5 minutes.
Flavours - You can add cocoa powder to make chocolate sandesh, rose essence to make rose sandesh. Like wise you can make so many variations like orange sandesh, pista sandesh etc.
Serving and Storage
Sandesh is served as a sweet snack with other sweet varieties we make foe the festival. It can be stored in fridge for 3-5 days.
FAQS
1.What type of milk should I use?
Use full cream milk for best taste and volume. Avoid low fat or toned or skimmed milk.
2.While cooking it became crumbly, how to fix it?
Do no worry if happens when you over cook the mixture. Cool down the mixture then add to mixer and blend until smooth. Now transfer to a plate and shape it, sandesh is ready.
3.Can I add brown sugar or jaggery?
Yes you can use brown sugar or jaggery but make sure it is in powdered form and is free from impurities.
If you have any more questions about this Sandesh Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Sandesh Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Sandesh is a delicious Bengali milk sweet popular all over India. Sandesh also known as Bengali Sondesh is milk cheese based rich sweet made using milk, sugar, nuts, cardamom powder and saffron. Sandesh is most commonly made for festivals and special occasions.
To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.
To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.
Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the chenna is so soft.
Now whey water(green liquid) and chenna(white solid) separates.
Now it is curdled completely. Switch off.
Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this for kneading chapathi dough or for curdling milk again.
Rinse it with water well.
Squeeze excess water.
Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 10 minutes.
Now open, moisture should be there, it should not be dry.
Transfer the prepared chenna to a wide plate.
Knead it well using your palm like shown. Knead until the texture changes smooth and soft.
Add ⅓ cup powdered sugar, ¼ teaspoon cardamom powder and 5 strands saffron.
Mix well and gather to form a dough like this.
Keep a pan in low flame and add it to the pan.
Keep cooking in low flame.
Cook for 3-5 minutes not more than that. If you cook longer it may become hard and will crumble. Switch off and remove from flame.
Transfer to a plate. Pinch a small portion.
Make small balls, flatten it slightly.
Garnish with chopped pistachio and saffron strands.
Sandesh is ready!
Video
Notes
Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
Kneading - I usually knead for at least 7-10 minutes till it becomes smooth and soft. Make sure you do not over knead then fat will get released.
Cooking - Cook the mixture in lowest flame and cook not more than 5 minutes.
Flavours - You can add cocoa powder to make chocolate sandesh, rose essence to make rose sandesh. Like wise you can make so many variations like orange sandesh, pista sandesh etc.
If you’ve never made puffed amaranth at home before, this is the recipe you need. It’s light, crunchy, nutritious, and comes together in minutes.
Making puffed amaranth at home is so much easier than most people expect, and once you see how quickly the seeds pop on a hot pan, you’ll start finding ways to use them in everything. They make for an amazing snack as they’re healthy, full of good dietary fiber, potassium, iron, and antioxidants.
If you already snack on our air fryer roasted makhana regularly, puffed amaranth gives you another really good option that’s just as quick and nutritious.
The pan isn’t hot enough. This is the most common reason. Amaranth needs very high, direct heat to pop, much hotter than what you’d use for regular cooking. Heat the pan on high for a few minutes before adding the seeds, and test with a couple of seeds first. If they don’t pop within a second or two, the pan needs more time.
Can I puff amaranth in the air fryer?
No. Amaranth needs a very high, direct heat source and constant stirring to pop evenly, and the air fryer can’t provide either. The seeds are tiny and will fall through most air fryer baskets, and without the ability to shake and stir constantly, they’ll burn before they pop. A heavy-bottomed pan on the stove is the only reliable way to do this.
What can I use puffed amaranth for?
A lot more than just bhel. You can sprinkle it on smoothie bowls, yogurt, or porridge for crunch. Mix it into homemade granola or energy bars. Toss it with melted chocolate and nuts for a healthy version of our chocolate makhana bark. Or just season it with chaat masala and eat it on its own as a light snack. Once you have a batch made, you’ll find yourself reaching for it constantly.
Is amaranth gluten-free?
Yes. Amaranth is naturally gluten-free, which makes this bhel a great snack for anyone avoiding gluten. Just make sure the other ingredients you’re using, like the chaat masala, don’t contain any gluten-based additives.
Richa’s Top Tips
The pan has to be very, very hot before you add the seeds. If the pan isn’t hot enough, the seeds won’t pop, and you’ll end up with hard, unpopped amaranth that’s unpleasant to eat. Test with a couple of seeds first, and if they pop within a second or two, the pan is ready.
Only add 1-2 tablespoons of seeds at a time. If you dump all the seeds in at once, the pan temperature drops and they won’t pop evenly. Small batches give you the best results.
Shake the pan continuously and transfer the popped seeds immediately. Amaranth burns very quickly once popped, so you need to keep the pan moving and get them out within 5-6 seconds. Even a few extra seconds can turn them bitter.
Storage Tips
Store in an airtight jar at room temperature for up to a week. It stays crunchy as long as no moisture gets in.
Serving Ideas
This puffed amaranth is a great snack on its own, but here are a few ways to enjoy it:
Turn it into a bhel: Check this recipe for how to turn it into a bhel. It’s crunchy, tangy, and the perfect healthier replacement for puffed rice.
As an evening snack withMasala Chai: A bowl of this crunchy bhel with a hot cup of chai is the most satisfying 5 pm combination.
As a topping: Sprinkle the puffed amaranth and roasted makhana over yogurt, smoothie bowls, or salads for extra crunch and nutrition.
During fasting days: Amaranth is commonly eaten during Navratri and other fasts. Skip the peanuts and chaat masala, season with rock salt and cumin instead, and it becomes a great vrat-friendly snack.
Did You Know?
Amaranth was a staple food of the Aztec empire and was so important that it was used in religious ceremonies. When the Spanish conquistadors arrived in the 1500s, they banned amaranth cultivation because they saw it as a threat to their efforts to convert the Aztec population to Christianity. The ban lasted nearly 500 years, and amaranth almost disappeared as a food crop. It survived only because small farming communities in remote parts of Mexico and Central America quietly continued growing it. Today it’s experiencing a global comeback as a superfood, but for thousands of years before that, it was simply dinner.
This popped amaranth has become our go-to healthy snack, and I hope it becomes yours too. And now that you know how to puff amaranth at home, the possibilities are really endless. Tag me on Instagram @my_foodstory when you try it.
Heat a heavy bottomed pan or kadai until very hot, add 1-2 tablespoons of amaranth seeds and heat on high heat. Within 1-2 seconds the seeds will start popping, shake the pan continuously for 5-6 seconds till the seeds have popped and immediately transfer the popped amaranth to a bowl as they tend to burn. If the pan is not very hot, the popping process will not occur and it is a very quick process. Follow the same steps to quickly pop the seeds and add to the bowl.
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