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.

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.

Moru Curry is a Kerala style yogurt based curry tempered with spices. Moru Curry is a popular buttermilk curry that can be made quickly to pair up with rice. It is one of the staple side dishes in Kerala, it is quick and easy to make. It is light, mildly spiced and served as a part of Sadya meal.

Moru Curry is a tasty side dish made by tempering spices in thick buttermilk. It is a popular Kerala style buttermilk curry that is served with rice. This buttermilk curry can be made with or without coconut. I have shared the simple and basic version of Moru Curry here.

About Moru Curry

'Moru' means buttermilk and 'Curry' is gravy based liquid side dish. Moru Curry is a very simple traditional Kerala style seasoned buttermilk which is an integral part of Onam Sadya. It is light and cooling for the stomach perfect balance for spicy and heavy meals served in Sadya.

Morru Curry has butter milk which helps in cooling the stomach making it ideal to be part of a heavy sadya meal. This Kerala style moru curry is popularly known as Moru Kachiyathu. This is one of Kerala's most refreshing side dishes and I love it so much.

Moru Curry is also called Nadan Moru Curry or Moru Kachiyathu or Kachiya Moru. I have shared the basic version of moru curry, there are a lot of variations to this simple curry, check out expert tips section.

Moru Curry can be prepared with just few ingredients that is easily available in your kitchen. If you are pressed for time then this moru curry is perfect to make in just few minutes of time.

Moru Curry Video

Moru Curry tastes great even with just rice and papadam. This Moru Curry can be made with coconut or without it but this version I am sharing is without coconut which is the basic version. Tempering in coconut oil gives a great flavor to the curry.

This is a very simple dish that you can make when you don't have vegetables in stock still can enjoy a good meal with papadam and a simple vegetable stir fry. Hubby appreciated this moru curry, so I am making it often.

Even though this moru curry is very simple to make there are still certain tricks to make this curry perfectly. Always switch off and add the prepared buttermilk else it will may curdle.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Mambazha Pulissery
• Pineapple Pulissery
• Kerala Parippu Curry

Moru Curry Ingredients

• Curd - Use thick curd that is slightly sour which is best for this curry. Whisk it well and then add it.
• Tempering - A simple tempering is made using coconut oil, mustard seeds, fenugreek seeds, curry leaves, red chili and hing. Adding hing is optional.
• Turmeric powder - Turmeric powder is added for flavor and color.
• Coconut oil - Coconut oil adds great flavor to the pachadi. However you can use regular cooking oil too.
• Small onion - Small adds flavor to the curry and also crunch while eating.

How to make Moru Curry Step by Step

1.Take 1 cup thick curd in a bowl, add 1 cup water to it.

2.Whisk it well until smooth. You can even use a wired whisk to whisk well. Now buttermilk is ready. Set aside.

3.To a pan add 1 tablespoon coconut oil heat it. Now add

• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 1 small green chili slit into 2
• 2 nos red chilies
• few nos curry leaves

Let it splutter, give a quick mix using a ladle.

4.Add 5 small onion(sliced) along with required salt to taste and ¼ teaspoon turmeric powder.

5.Give a quick saute until it turns golden. Switch off.

6.Add prepared thick buttermilk to it.

7.Make sure to add buttermilk only when the flame is off or low. I usually switch off and then add it to avoid curd from curdling.

8.Mix well.

Moru Curry is ready!

Expert Tips

• Use thick and slightly sour curd for best taste.
• Always switch off while adding buttermilk or keep in low flame and add it.
• Do not cook after buttermilk is added as it might curdle.
• Adjust water according to the thickness of curd. If curd itself is runny then add less water
• This moru curry can be made with or without coconut.
• Grind ¼ cup coconut, 1 green chili, ½ teaspoon cumin seeds to a paste and add it to the tempered items saute until raw smell leaves then add buttermilk.
• You can add vegetables like vellarika(cucumber), kumbalanga(ash gourd), kaya(green raw plantain) etc.

Serving & Storage

Serve Moru Curry with rice and any vegetable stir fry or any spicy fry and papadam. This Moru Curry keeps well for 2 days in fridge.

FAQS

1.What vegetables can I add to moru curry?

You can cook and add ash gourd, yam, plantain, ladies finger, drumstick, cucumber etc.

2.Why did my moru curry curdle?

• If buttermilk is not whisked well then it will curdle.
• If the buttermilk is added to hot tempered items then it will curdle. So always turn off heat and add buttermilk or curd.

3.Is moru curry and moru kachiyathu the same?

Yes they are the same just the name differs.

4. Can I make moru curry with coconut?

Yes you can make moru curry with coconut also. But the traditional Kerala recipe is a simple buttermilk gravy with tempered spices.

5.Can I add vegetables to moru curry?

Yes you can add vegetables like cucumber, ash gourd, raw banana, yam etc.

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

Tried this  Moru Curry 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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Moru Curry Recipe | Kerala Moru Kachiyathu

Moru Curry is a Kerala style yogurt based curry tempered with spices. Moru Curry is a popular buttermilk curry that can be made quickly to pair up with rice. Learn to make Moru Curry with step by step pictures and video.

Course Side Dish

Cuisine Indian

Keyword curd recipes, curry, curry recipes, Kerala Meal Sidedish, lunch recipes, meals, Side Dish, veg recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 147kcal

Author Sharmilee J

Ingredients

• 1 cup curd thick & sour
• 1 cup water
• 5 nos small onion sliced thin
• salt to taste

To temper:

• 1 tablespoon coconut oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• a pinch hing (optional)
• 1 small green chili split into 2
• 2 nos red chilies
• few nos curry leaves
• ¼ teaspoon turmeric powder

Instructions

• Take 1 cup thick curd in a bowl, add 1 cup water to it.
• Whisk it well until smooth. You can even use a wired whisk to whisk well. Now buttermilk is ready. Set aside.
• To a pan add 1 tablespoon coconut oil heat it. Now add ½ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds, 1 small green chili slit into 2, 2 nos red chilies, few nos curry leaves
• Let it splutter, give a quick mix using a ladle.
• Add 5 small onion(sliced) along with required salt to taste and ¼ teaspoon turmeric powder.
• Give a quick saute until it turns golden. Switch off.
• Add prepared thick buttermilk to it.
• Make sure to add buttermilk only when the flame is off or low. I usually switch off and then add it to avoid curd from curdling.
• Mix well.
• Moru Curry is ready!

Video

Notes

• Use thick and slightly sour curd for best taste.
• Always switch off while adding buttermilk or keep in low flame and add it.
• Do not cook after buttermilk is added as it might curdle.
• Adjust water according to the thickness of curd. If curd itself is runny then add less water
• This moru curry can be made with or without coconut.
• Grind ¼ cup coconut, 1 green chili, ½ teaspoon cumin seeds to a paste and add it to the tempered items saute until raw smell leaves then add buttermilk.
• You can add vegetables like vellarika(cucumber), kumbalanga(ashgourd), kaya(green raw plaintain) etc.

Nutrition

Serving: 75g | Calories: 147kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 138mg | Potassium: 212mg | Fiber: 1g | Sugar: 7g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 156mg | Iron: 0.4mg

The post Moru Curry Recipe appeared first on Sharmis Passions.

How to season clay pot is a simple guide that helps you use new clay pots the right way. A properly seasoned clay pot cooks food evenly and brings out amazing aroma while cooking. And the food tastes different and the aroma fills your kitchen. 

The seasoning process takes a few days but it just makes the clay pot last much longer and cook better. Clay pots have been used in Indian homes for years and they continue to be favourite for making curries and everyday dishes. 

About Clay Pot

Clay pot or manchatty is a traditional cookware that is used for making curries, rice dishes and many everyday Indian foods. There are two types of clay pots, brown ones which are regular clay pots and black ones which are brown pots that are burnt for a few days. Both types work well but black clay pots are stronger and last longer because they are burnt and become more durable.

Cooking in clay pot is a bit different from metal cookware. The pot takes longer to heat up but once heated it cooks food evenly and keeps heat for long time. Even after switching off the stove the food continues to cook which is a specialty of clay pots. The food gets cooked slowly and evenly which brings out flavour and taste beautifully.

Clay pots have small pores in them which is why they need proper seasoning before first use. When you season the clay pot with starch water and oil it fills these pores and makes the cooking surface smooth. The seasoning process takes around five days but it is worth doing properly because it makes the pot last longer and cook better.

I usually buy clay pots from local shops and I ask shopkeeper for tips before bringing them home. I use clay pots for making fish curries, vegetable curries and rice dishes regularly.

How to Season Clay Pot - Things needed

• Water - Plain water is used for first soaking. Water helps pores in clay pot to open up gently before seasoning begins.
• Starch Water - Rice cooked water or rice washed water is used for soaking clay pot for three days. It helps seal pores and prepare the surface for oil seasoning.
• Ghee or Coconut Oil - I have used ghee or coconut oil for seasoning and spreading on both sides of pot. It fills pores and creates protective layer on cooking surface.
• Grated Coconut - Used during final seasoning step with oil. Coconut helps spread oil evenly inside pot and season cooking surface well.
• Turmeric Powder - Added to boiling water during last step of seasoning. Turmeric has natural properties that help complete seasoning process.
• Coconut Scrubber - Used for scrubbing pot during washing and initial preparation. It removes any loose particles without damaging clay surface.

Similar Recipes

• Season Cast iron tawa
• Season soapstone
• Kadu maanga achar
• Olan
• Moru curry

How to season claypots Step by Step

1.These 2 are the new claypots I am going to season for first use. First rinse and wash it well. Use a coconut scrubber.

2.Scrub it well, rinse and wash the claypots well.

3.After washing soak the claypots in plain water for 1 day. After you soak you can hear a slight sizzle sound if you note it keenly there are small pores in the claypots so when waters enters first time you can hear that mild sound.

4.Next day again scrub and wash it, soak in starch water(rice cooked water) or rice washed water for 3 days. Daily make it a point to change the starch water.

5.Wash it again sun dry it. Now add ghee or coconut oil.

6.Spread it well on both the sides back and top. Sun dry it for 2 -3 hrs until the oil is completely absorbed and is dry. Now add ghee or coconut oil, switch on the stove.

7.Add 1-2 tablespoon grated coconut and saute it well so that the coconut and oil spreads all over the inside of the pan. Saute until golden.

8.Do it for both the pans. Now remove the coconut add water along with turmeric powder let it come to a boil. Switch off and dry under the sun. Now your claypots are ready to use.

How to maintain claypots

1.After use let the pots come to room temperature then soak in water for a while. Then using coconut scrapper scrap the extras. The black one I used for making paneer fried rice today morning for packing mittus lunchbox and the brown one for making ragi koozh.

2.Scrub well and wash it in running water. Never use detergents or any soapy liquids. As there are small pores in the claypot there are chances for the soap to enter through the pores which in turn can mix in the food while getting cooked.So use rice flour or besan flour or chapathi flour to wash it. After washing in plain water then sprinkle rice flour.

3.Scrub it well and  wash it

4.Sun dry it then store.

This is the way I seasoned my claypots and maintain it.Hope you find this post useful.

Expert Tips

• Buying Clay Pots - Always pick pot that feels heavy and thick. Knock on back and listen for sharp loud sound, louder sound means good quality pot.
• First Cooking - You should make curries first time not dry dishes. This is safer because clay pot stays moist and there is less chance of burning smell.
• Heat Level - Always use low to medium flame while cooking in clay pot. High heat can cause cracks because clay gets too hot and expands.
• Cooling Down - Never pour water into hot pot immediately after cooking. Wait for it to cool naturally for while then soak in water slowly.
• Empty Pot Warning - Never heat clay pot when it is empty, this can damage it. Always have something cooking or liquid inside when heating.
• Washing Method - Use only rice flour or besan flour for washing, never use soap. Soap can enter small pores and mix with food during cooking.

Storage

After using a clay pot, let it cool down to room temperature before washing. Soak it in water for a while and then gently scrub it with coconut scrubber to remove stuck food. Wash it in running water using rice flour or besan flour, never use any soap or detergent as it can damage seasoning. Sun dry it completely before storing it in a dry place on your kitchen shelf.

FAQS

1.Can I use soap for washing?

No you should never use soap because it enters small pores in clay and can mix with food. Use rice flour or besan flour instead for washing.

2.When should I discard the clay pot?

If you see mild cracks forming at back of pot then stop using it for cooking. You can use it for soaking ragi or for gardening instead.

3.Which type is better, brown or black clay pot?

Black clay pots are stronger and last longer because they are burnt for few days. Brown ones are good too but black ones are more durable for regular cooking.

4.Can I use clay pot on induction?

No clay pots work only on gas stove, they will not work on induction cooktops. You need gas flame for clay pot to heat properly.

5.How long does seasoning process take?

Initial seasoning takes around five days with soaking and oil application. Real seasoning happens with regular cooking over first few weeks as you use it more.

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

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How to season claypot for first use | How to maintain claypots

How to season clay pot is a simple guide that helps you use new clay pots the right way. A properly seasoned clay pot cooks food evenly and brings out amazing aroma while cooking. And the food tastes different and the aroma fills your kitchen. 

Calories

Author Sharmilee J

Ingredients

• Water
• Starch Water
• Ghee or Coconut Oil
• Grated Coconut
• Turmeric Powder
• Coconut Scrubber

Instructions

How to season claypots for first use

• These 2 are the new claypots I am going to season for first use.First rinse and wash it well.Use a coconut scrubber.
• Scrub it well , rinse and wash the claypots well.
• After washing soak the claypots in plain water for 1 day.After you soak you can hear a slight sizzle sound if you note it keenly there are small pores in the claypots so when waters enters first time you can hear that mild sound.
• Next day again scrub and wash it, soak in starch water(rice cooked water) or rice washed water for 3 days.Daily make it a point to change the starch water.
• Wash it again sun dry it.Now add ghee or coconut oil.
• Spread it well on both the sides back and top.Sun dry it for 2 -3 hrs until the oil is completely absorbed and is dry.Now add ghee or coconut oil, Switch on the stove.
• Add 1-2 tablespoon grated coconut and saute it well so that the coconut and oil spreads all over the inside of the pan. Saute until golden.
• Do it for both the pans.Now remove the coconut add water along with turmeric powder let it come to a boil.Switch off and dry under the sun.Now your claypots are ready to use.

How to maintain claypots

• After use let the pots come to room temperature then soak in water for a while.Then using coconut scrapper scrap the extras.The black one I used for making paneer fried rice today morning for packing mittus lunchbox and the brown one for making ragi koozh.
• Scrub well and wash it in running water.Never use detergents or any soapy liquids.As there are small pores in the claypot there are chances for the soap to enter through the pores which in turn can mix in the food while getting cooked.So use rice flour or besan flour or chapathi flour to wash it.After washing in plain water then sprinkle rice flour.
• Scrub it well and  wash it
• Sun dry it then store.
• This is the way I seasoned my claypots and maintain it.Hope you find this post useful.

Notes

• Buying Clay Pots - Always pick pot that feels heavy and thick. Knock on back and listen for sharp loud sound, louder sound means good quality pot.
• First Cooking - You should make curries first time not dry dishes. This is safer because clay pot stays moist and there is less chance of burning smell.
• Heat Level - Always use low to medium flame while cooking in clay pot. High heat can cause cracks because clay gets too hot and expands.
• Cooling Down - Never pour water into hot pot immediately after cooking. Wait for it to cool naturally for while then soak in water slowly.
• Empty Pot Warning - Never heat clay pot when it is empty, this can damage it. Always have something cooking or liquid inside when heating.
• Washing Method - Use only rice flour or besan flour for washing, never use soap. Soap can enter small pores and mix with food during cooking.

The post How to season claypot for first use | How to maintain claypots appeared first on Sharmis Passions.

How to Season Iron Dosa Tawa is a simple guide that helps to use new iron tawa the first time. A properly seasoned tawa gives crisp dosas, prevents the batter from sticking and also protects the surface from rusting. With regular cooking the surface slowly becomes naturally nonstick, and the dosas get better in taste and texture.

Iron dosa tawas have been used in many homes for years because they last long and cook evenly. Both cast iron and regular iron tawas work well when seasoned properly. A well maintained tawa can be used for many years without any problem.

About Iron Dosa Tawa

Iron dosa tawa is one of the most commonly used traditional cookware for making dosa, chapathi and many other everyday dishes. Cast iron and regular iron both work well, but they need proper seasoning before first use. This helps the surface become smooth and makes cooking much easier after few uses.

Seasoning is simply building a thin layer of oil over the iron surface. This layer protects the tawa from rust and also helps the batter spread easily without sticking. Many people even find that an old iron tawa works better than a new one.  

There are many ways to season an iron tawa, but this method is simple and works well for both new and old tawas. The same process can also be used for iron kadai, frying pan or any other unseasoned iron cookware. Once the seasoning is done well, maintaining the tawa becomes much easier with a little regular care.

I use my tawa for making dosas, chapatis, roasting vegetables, making dosa pizza. My family can taste the difference when something is made on iron versus other cookware. 

Cast iron dosa tawa which is 5 yrs old and I use it on a daily basis.I bought it from a local whole sale shop and it costed 300 Rs.

How to Season Iron Dosa Tawa - Things needed

• Oil - Used for seasoning the tawa and forming a protective layer on the surface. You can use coconut oil or any cooking oil you have at home.
• Salt - Salt helps remove any dirt from the surface and works well along with oil while seasoning. Regular table salt is enough for this.
• Starch Water - Starch water from cooked rice helps during the seasoning process. You can also use rice washed water if starch water is not available.
• Mustard Seeds - Used during the final seasoning step. It gives a light tempering and helps spread the oil across the tawa.
• Urad Dal - Urad dal is added along with mustard seeds for the tempering. It also helps while seasoning the cooking surface.
• Onion - Onion is used for the final seasoning step. It helps condition the tawa and also improves the cooking surface after frying.
• Dish Soap - Used only for the first wash to remove factory coating and dust from the new tawa. It should not be used for regular cleaning after seasoning.
• Metal Scrubber - Used for scrubbing the new tawa well before seasoning. It helps remove dirt and loose particles from the surface.
• Clean Cloth - A clean cloth is used for wiping the tawa dry after washing. It is also useful for applying a thin layer of oil before storing.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Chapati pizza
• Dosa Pizza
• Paneer Pizza

Chapathi Tawa I use regularly which is also almost 4 yrs old.I bought it from a local whole sale shop and it costed 100 Rs. I find online and even shops expensive so look out for local whole sale shops where it is damn cheap and no compromise in quality also.

From the days I started cooking I had no craze in buying nonstick pans even before I knew about its health hazards  as I didn't like the taste and texture of dosas / chapathis cooked in nonstick. The few ones I had were gifts / free items that came with my induction. But I am crazy about collecting traditional cookwares these days so more seasoning posts coming up soon.

Trust me, a well seasoned iron tawa works better than nonstick and the crispy texture it gives is worth all the effort we put in. I was searching for a flat dosa tawa and happy to find it in a local shop here in Coimbatore years back.

There are many different ways to season iron tawa. The tips and tricks I have given here can be used for any unseasoned iron utensils either kadai or pan or tawa.You can use these steps to re-season an old iron tawa too.

I have given both how to season iron dosa tawa for first time use and how to maintain it regularly.

You might have seen these pics of my dosa and chapathi tawa in my earlier posts too.

How to season Iron Tawa Step by Step

1.First rinse the new dosa tawa with dishwasher soap or liquid and a metal scrubber. Scrub it well and wash it. Dry it completely.

2.Now add 2 teaspoon of oil and 2 teaspoon salt to the tawa. Adjust the quantity of oil and salt according to the size of the tawa.

3.Spread it with well so that the oil salt mixture is evenly spread over the entire dosa tawa completely. Leave it aside for 1 day.

4.Next day scrub again to remove any rust or dirt. Now we need starch water(rice cooked water) or you can used rice washed water too.

5.Soak in starch water or rice washed water.If you don't have enough mix starch water with water and add.Soak it for 2 days.Change the starch water the next day and then leave aside.Wash it again.Now heat it up. Add 2 teaspoon of oil.

6.Add ½ teaspoon of mustard seeds, ¼ teaspoon of urad dal and let it splutter.

7.Using a spatula spread the tempering all over the dosa tawa. Now add 1 -2 tablespoon chopped onion and fry until golden. Spread and saute to cover the entire dosa tawa.

8.Remove it and wipe off with a clean tissue or a cloth.Now your dosa tawa is ready to use. The first 2 dosas may slightly stick at the edges but after making 3-4 dosas it will work perfectly. These steps are needed only for new dosa tawa and can be used for re-seasoning tawas which you haven't used for a long time too.

How to maintain Iron Dosa Tawa

1.Sometimes we might overheat the dosa tawa which makes dosas stick or any other reasons which may cause the dosas to stick.In that case either do this step 1 or step 2 to avoid dosa sticking.Heat the dosa tawa keep in low flame, add oil and salt spread using a ladle, keep spreading and cooking for 2 minutes. Switch off, wipe it with a cloth then start using.

2.This is the recent method amma read in a book and it works like a charm.Heat dosa tawa in low flame, roughly tear 2 small red chillies and put it on the tawa, spread to cover the entire dosa tawa and saute for 2 minutes. Switch off, wipe it with a cloth then start using. Alternatively you can use half onion prick with a fork and use it on the pan to wipe it off.

See my paratha puffing up!

Expert Tips

• Heat Level - Always cook dosas on low medium flame. If the tawa gets too hot, sprinkle little water, wipe it and then start making dosas.
• Before Making Dosa - Rinse the tawa once with water if oil was applied before storing. Wipe it dry well before heating.
• Avoid Moisture - After washing, never leave the tawa wet for a long time. Dry it well before storing to avoid rust.
• Cooking Eggs - If the tawa is used for eggs or non vegetarian dishes, wash it with soap before using it again for dosas.
• Re-seasoning - If the tawa has not been used for many weeks, season it again before making dosas. It helps bring back the smooth cooking surface.
• Storage - Keep the tawa in a dry place without stacking wet vessels on top. This helps the seasoning stay good for longer.

FAQS

1.Can I use my new tawa immediately?

Yes you can but seasoning gets stronger with use. First few dosas might stick but this is normal. 

2.How long does seasoning take?

Initial process takes about three days with soaking. Real seasoning happens with regular use over first few weeks. More you use it, better it gets.

3.Do cast iron and regular iron season differently?

Seasoning process is the same for both. Cast iron is heavier so takes slightly longer to heat but steps are identical.

4.My dosas are sticking, what do I do?

The tawa should not be too hot. If not, use red chilli refresh method or onion method. These work quickly and tawa is back to normal.

5.Can I wash with soap everyday?

If used for non-veg sometimes, you can use soap occasionally but for regular dosa making, just water is enough. Just rinse with water and wipe dry. 

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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How to season new iron dosa tawa, Tips to maintain iron tawa

How to Season Iron Dosa Tawa is a simple guide that helps to use new iron tawa the first time. A properly seasoned tawa gives crisp dosas, prevents the batter from sticking and also protects the surface from rusting. With regular cooking the surface slowly becomes naturally nonstick, and the dosas get better in taste and texture.

Calories

Author Sharmilee J

Ingredients

• Oil
• Salt
• Starch Water
• Mustard Seeds
• Urad dal
• Onion
• Dish Soap
• Metal Scrubber
• Clean Cloth

Instructions

How to season Iron Tawa Step by Step

• First rinse the new dosa tawa with dishwasher soap or liquid and a metal scrubber. Scrub it well and wash it. Dry it completely.
• Now add 2 teaspoon of oil and 2 teaspoon salt to the tawa. Adjust the quantity of oil and salt according to the size of the tawa.
• Spread it with well so that the oil salt mixture is evenly spread over the entire dosa tawa completely. Leave it aside for 1 day.
• Next day scrub again to remove any rust or dirt. Now we need starch water(rice cooked water) or you can used rice washed water too.
• Soak in starch water or rice washed water.If you don't have enough mix starch water with water and add.Soak it for 2 days.Change the starch water the next day and then leave aside.Wash it again.Now heat it up. Add 2 teaspoon of oil.
• Add ½ teaspoon of mustard seeds, ¼ teaspoon of urad dal and let it splutter.
• Using a spatula spread the tempering all over the dosa tawa. Now add 1 -2 tablespoon chopped onion and fry until golden. Spread and saute to cover the entire dosa tawa.
• Remove it and wipe off with a clean tissue or a cloth.Now your dosa tawa is ready to use. The first 2 dosas may slightly stick at the edges but after making 3-4 dosas it will work perfectly. These steps are needed only for new dosa tawa and can be used for re-seasoning tawas which you haven't used for a long time too.

How to maintain Iron Dosa Tawa

• Sometimes we might overheat the dosa tawa which makes dosas stick or any other reasons which may cause the dosas to stick.In that case either do this step 1 or step 2 to avoid dosa sticking.Heat the dosa tawa keep in low flame, add oil and salt spread using a ladle, keep spreading and cooking for 2 minutes. Switch off, wipe it with a cloth then start using.
• This is the recent method amma read in a book and it works like a charm.Heat dosa tawa in low flame, roughly tear 2 small red chillies and put it on the tawa, spread to cover the entire dosa tawa and saute for 2 minutes. Switch off, wipe it with a cloth then start using. Alternatively you can use half onion prick with a fork and use it on the pan to wipe it off.

Notes

Heat Level - Always cook dosas on low medium flame. If the tawa gets too hot, sprinkle little water, wipe it and then start making dosas.
Before Making Dosa - Rinse the tawa once with water if oil was applied before storing. Wipe it dry well before heating.
Avoid Moisture - After washing, never leave the tawa wet for a long time. Dry it well before storing to avoid rust.
Cooking Eggs - If the tawa is used for eggs or non vegetarian dishes, wash it with soap before using it again for dosas.
Re-seasoning - If the tawa has not been used for many weeks, season it again before making dosas. It helps bring back the smooth cooking surface.
Storage - Keep the tawa in a dry place without stacking wet vessels on top. This helps the seasoning stay good for longer.

The post How to season new iron dosa tawa, Tips to maintain iron tawa appeared first on Sharmis Passions.

Creamy Macaroni Pasta is a creamy and rich pasta made using easily available ingredients in your kitchen. Cheese is minimum in this recipe still it comes out so rich that I can say this is no lesser than mac and cheese. This is mild and not so heavy so it is my goto recipe for busy weekend dinner.

If you are looking for a creamy and tasty pasta which is not loaded with cream or cheese then this pasta is just for you. It has an Indian flavour twist to the usual pasta that you will fall for instantly. Bored of mac and cheese or white sauce pasta then this one is for you, do try and let me know how you liked it.

About Creamy Macaroni Pasta

Creamy Macaroni Pasta is an Indian twist to the regular white sauce pasta, mac and cheese. No heavy ingredients, this sauce is mild yet creamy and delicious. With macaroni pasta it nicely coats the sauce and this recipe is a winner.

Macaroni pasta tossed in a delicious creamy and thick sauce, this is a must try recipe to make your dinner special. Kids will love it for sure as it is creamy. You can use any small pasta variety, I used mini macaroni which I had in hand.

This pasta is easy to make and comes together in just 20 minutes from start to finish. A small amount of cheese is used here and the creaminess comes from milk. A zing of Indian masalas makes this pasta so unique and delicious.

I created this pasta recipe just for many who stay away from Alfredo, mac and cheese because of the heavy use of cream and cheese. This pasta comes out so creamy yet light because it uses a combination of milk with little cheese.

Creamy Macaroni Pasta Video

Creamy Macaroni Pasta Ingredients

• Macaroni Pasta - Macaroni Pasta variety is preferred for this recipe and I would suggest to stick with it. However you can use any small variety pasta.
• Milk - Use full cream milk for a creamy rich sauce.
• Cheese - I have used processed cube cheese. You can parmesan cheese too.
• Flour - Usually maida is used but you can replace it with wheat flour too.
• Spice powders - I have used red chilli powder and garam masala powder.
• Seasoning - Mixed herbs and pepper powder are used.
• Butter - is added for sauteing garlic, onion.
• Cumin seeds - is added to melted butter and sautéed. It gives nice flavour to the sauce. Instead of cumin seeds you can add cumin powder too.

Similar Recipes

• White Sauce Pasta
• Mac and Cheese
• Baked Pasta
• Baked Mac and Cheese
• Red Sauce Pasta

How to make Creamy Macaroni Pasta Step by Step

Cooking pasta

1.Boil 4 cups water, add salt to it. Add 1 cup macaroni pasta to it.

2.Cook until it becomes soft but not mushy.

3.Once cooked drain water, rinse with cold water to avoid further cooking.

Preparing sauce

4.Heat 2 tablespoon butter, add ½ teaspoon cumin seeds, let it splutter.

5.Add 1 tablespoon garlic finely chopped, 2 tablespoon onion finely chopped.

6.Add 1 tablespoon flour.

7.Give a quick saute then add salt, 1 teaspoon chilli powder, ½ teaspoon garam masala powder.

8.Give a quick saute.

9.Add 1 ½ cups milk.

10.Give a quick mix so that it does not form lumps.

11.When it starts to thicken add 2 tablespoon cheese. Cook until the sauce thickens and becomes creamy.

12.Give a quick mix. The sauce should be thick and creamy like this.

13.Add ¼ teaspoon pepper powder and ¼ teaspoon mixed herbs.

Mixing pasta

14.Add cooked macaroni pasta.

15.Mix well and switch off.

Creamy Macaroni Pasta is ready!

Expert Tips

• Pasta to choose - You can choose any small pasta variety which will suit best. Macaroni is recommended for this recipe.
• Cheese to use - You can use parmesan cheese or processed cheese cubes. I used processed cheese cut into small cubes.
• Seasoning - I have used dried mixed herbs and pepper powder, you can use fresh herbs like rosemary, basil leaves etc.
• Spices - I have used red chilli powder, garam masala powder and pepper powder. You can add chilli flakes too.
• Flour - I have white flour but wheat flour works fine too. Do not add more as it may give a after taste.

Serving and Storage

Serve it hot with toasted bread or it tastes great as such too. I wouldn't recommend to store as it tastes great when hot also the consistency changes when cooled or stored. In case if you want to store, you can store in fridge then add little milk heat it up before serving. Always serve hot!

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

Tried this Creamy Macaroni Pasta 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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Creamy Macaroni Pasta Recipe

Creamy Macaroni Pasta is a creamy and rich pasta made using easily available ingredients in your kitchen. Cheese is minimum in this recipe still it comes out so rich that I can say this is no lesser than mac and cheese. This is mild and not so heavy so it is my goto recipe for busy weekend dinner.

Course Breakfast, dinner

Cuisine Indian, Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories

Author Sharmilee J

Ingredients

• 1 cup macaroni pasta
• salt to taste
• 4 cups water
• 2 tablespoon butter
• ½ teaspoon cumin seeds
• 1 tablespoon garlic finely chopped
• 2 tablespoon onion finely chopped
• 1 tablespoon flour
• 1 teaspoon chilli powder
• ½ teaspoon garam masala powder
• 1 ½ cups milk
• 2 tablespoon cheese
• ¼ teaspoon pepper powder
• ¼ teaspoon mixed herbs

Instructions

• Boil 4 cups water, add salt to it. Add 1 cup macaroni pasta to it.
• Cook until it becomes soft but not mushy.
• Once cooked drain water, rinse with cold water to avoid further cooking.
• Heat 2 tablespoon butter, add ½ teaspoon cumin seeds, let it splutter.
• Add 1 tablespoon garlic finely chopped, 2 tablespoon onion finely chopped.
• Add 1 tablespoon flour.
• Give a quick saute then add salt, 1 teaspoon chilli powder, ½ teaspoon garam masala powder.
• Give a quick saute.
• Add 1 ½ cups milk.
• Give a quick mix so that it does not form lumps.
• When it starts to thicken add 2 tablespoon cheese. Cook until the sauce thickens and becomes creamy.
• Give a quick mix. The sauce should be thick and creamy like this.
• Add ¼ teaspoon pepper powder and ¼ teaspoon mixed herbs.
• Add cooked macaroni pasta.
• Mix well and switch off.
• Creamy Macaroni Pasta is ready!

Video

Notes

• Pasta to choose - You can choose any small pasta variety which will suit best. Macaroni is recommended for this recipe.
• Cheese to use - You can use parmesan cheese or processed cheese cubes. I used processed cheese cut into small cubes.
• Seasoning - I have used dried mixed herbs and pepper powder, you can use fresh herbs like rosemary, basil leaves etc.
• Spices - I have used red chilli powder, garam masala powder and pepper powder. You can add chilli flakes too.
• Flour - I have white flour but wheat flour works fine too. Do not add more as it may give a after taste.

The post Creamy Macaroni Pasta Recipe appeared first on Sharmis Passions.

Paneer Bhurji Gravy is a quick and easy side dish made using crumbled paneer, onion, tomato, spices and herbs. This is a flavorful side dish perfect to pair up with roti, nan, chapati or with rice dishes like pulao, jeera rice etc. Learn to make Paneer Bhurji Gravy with the help of step by step pictures and video.

Paneer Bhurji Gravy comes together in just 20 minutes yes it is so easy and quick to make. This can be made for breakfast, lunch or even dinner to pair up with any flatbread of your choice. Do try this easy gravy and enjoy!

About Paneer Bhurji Gravy

'Paneer' is Indian cottage cheese and 'Bhurji' means scrambled so this dish is basically paneer scrambled and cooked along with onion, tomato, ginger garlic paste and spices in gravy consistency. This is a perfect side dish for chapati, roti, pulao, jeera rice etc.

I love both the gravy and dry version of paneer bhurji. Paneer Bhurji Gravy is a tasty and zesty gravy made by crumbling paneer and cooking it with onion, tomato, herbs and spices. Paneer Bhurji Gravy is a side dish for roti, naan and rice meal too. Paneer Bhurji Gravy making is simple and could be made in minutes.

Paneer Bhurji Gravy is an easy and quick side dish to make. It is one of the quickest side dish you can make in a jiffy. I tried this after getting the recipe from my cousin sister and I was like how did I miss to make this often as it gets done in few minutes when you have paneer in hand. So after that this has become a staple side dish.

Paneer Bhurji Gravy Video

Paneer Bhurji Gravy Ingredients

• Paneer - Paneer is the star ingredient for this recipe. So use fresh soft paneer either homemade or store bought. That is the key to get moist juicy tasty paneer bhurji.
• Spices - Indian spice powders like turmeric, red chili powder and garam masala powder. Mostly I use homemade spice powders to get fresh flavors.
• Ginger garlic paste - I used homemade ginger garlic paste. If you do not have, crush ginger and garlic roughly using mortar and pestle and add it.
• Onion, tomato - Freshly chopped onion and tomatoes are sauteed until mushy and used.
• Garnish - Add coriander leaves and kasoori methi as garnish which enhances the flavor a lot.
• Cumin seeds - Cumin seeds is used for tempering.
• Gram flour - Gram flour is used as a thickening agent here. It makes the gravy thick and creamy.
• Butter, Oil - Both butter and oil is used for tempering. Butter adds flavor and richness to the gravy.

Similar Recipes

• Homemade paneer
• Paneer makhani
• Paneer Bhurji dry
• Paneer fry
• Matar paneer
• Chili paneer
• Paneer butter masala

How to make Paneer Bhurji Gravy Step by Step

1.Take 200 grams paneer, if store bought rinse it well and set aside. If using frozen thaw and use it. If refrigerated, keep it outside for a while then use it.

2.Heat 1 and ½ tablespoon butter, 1 teaspoon oil. Add 1 teaspoon gram flour.

3.Cook for a minute until color slightly changes.

4.Add 1 teaspoon ginger garlic paste, 1 green chili finely chopped.

5.Add 2 medium sized onion, 2 medium sized tomatoes - finely chopped.

6.Sauté until tomatoes turn mushy and raw smell leaves - it takes at least 7-10 minutes. Add salt to taste, ½ teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon garam masala powder.

7.Give a quick sauté. Add around ½ cup water.

8.Give a quick mix. Boil for few minutes until slightly thick.

9.Add crumbled paneer.

10.Give a quick mix. Boil for 2 minutes. Then add 2 tablespoon fresh cream, 1 teaspoon crushed kasoori methi and 1 tablespoon coriander leaves.

11.Mix it well. Switch off.

Delicious paneer bhurji gravy ready!

Expert Tips

• For best results use fresh paneer. You can use homemade or store bought too.
• You can replace butter with ghee too.
• For vegan option replace paneer with tofu.
• You can add ½ teaspoon coriander powder if you like.
• If you don't have fresh cream add milk instead.

Serving and Storage

Paneer Bhurji Gravy can be enjoyed with bread or pav bun. It goes well with roti and rice too. Keeps well in fridge for 2 days.

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

Tried this Paneer Bhurji Gravy 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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Easy Paneer Bhurji Gravy Recipe

Paneer Bhurji Gravy is a quick and easy side dish made using crumbled paneer, onion, tomato, spices and herbs. This is a flavorful side dish perfect to pair up with roti, nan, chapati or with rice dishes like pulao, jeera rice etc. Learn to make Paneer Bhurji gravy with the help of step by step pictures and video.

Course dinner, Lunch, Side Dish

Cuisine Indian, Indo Chinese

Keyword 30 mins recipes, butter recipes, capsicum recipes, curry, curry recipes, easy paneer recipes, Gravy, gravy recipes, indian paneer recipes, lunch box recipes, lunch recipes, lunchbox recipes, masala recipes, paneer dishes, paneer recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 444kcal

Author Sharmilee J

Ingredients

• 200 grams paneer
• 1 and ½ tablespoon butter
• 1 teaspoon oil
• 1 teaspoon gram flour
• 1 teaspoon cumin seeds
• 1 teaspoon ginger garlic paste
• 2 medium sized onion (finely chopped)
• 2 medium sized tomatoes (finely chopped)
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• 1 teaspoon kasoori methi
• 1 tablespoon coriander leaves
• salt to taste
• water as needed

Instructions

• Take 200 grams paneer, if store bought rinse it well and set aside. If using frozen thaw and use it. If refrigerated, keep it outside for a while then use it.
• Heat 1 and ½ tablespoon butter, 1 teaspoon oil. Add 1 teaspoon gram flour.
• Cook for a minute until color slightly changes.
• Add 1 teaspoon ginger garlic paste, 1 green chili finely chopped.
• Add 2 medium sized onion, 2 medium sized tomatoes - finely chopped.
• Sauté until tomatoes turn mushy and raw smell leaves - it takes at least 7-10 minutes. Add salt to taste, ½ teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon garam masala powder.
• Give a quick sauté. Add around ½ cup water.
• Give a quick mix. Boil for few minutes until slightly thick.
• Add crumbled paneer.
• Give a quick mix. Boil for 2 minutes. Then add 2 tablespoon fresh cream, 1 teaspoon crushed kasoori methi and 1 tablespoon coriander leaves.
• Mix it well. Switch off.
• Delicious paneer bhurji gravy ready!

Video

Notes

• For best results use fresh paneer. You can use homemade or store bought too.
• You can replace butter with ghee too.
• For vegan option replace paneer with tofu.
• You can add ½ teaspoon coriander powder if you like.
• If you don't have fresh cream add milk instead.

Nutrition

Serving: 100g | Calories: 444kcal | Carbohydrates: 16g | Protein: 18g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 106mg | Potassium: 469mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1578IU | Vitamin C: 22mg | Calcium: 612mg | Iron: 3mg

The post Easy Paneer Bhurji Gravy appeared first on Sharmis Passions.

Chocolate China Grass Pudding is a smooth and creamy dessert made with cocoa powder, milk and china grass. It has soft texture that melts in your mouth with a rich chocolate flavour. This recipe is very simple and quick to make with ingredients you have at home.

You can serve this pudding when you want something sweet and easy to prepare. It comes together in less than one hour including setting time. Many people like this pudding because it tastes good without needing too much effort or fancy ingredients.

About Chocolate China Grass Pudding

Chocolate China Grass Pudding is made by mixing cocoa powder and milk with sugar and then setting it to a pudding using china grass. China grass comes from seaweed and it helps pudding to set without any gelatin. The pudding turns out smooth and creamy with soft bite and rich chocolate taste.

This pudding is popular at home because it needs only simple ingredients. Some people like to add extra chocolate chips on top for more chocolate while others keep it basic. You can make it less sweet or more sweet depending on what your family likes.

You can also change how firm or soft the pudding is by adjusting china grass measure. Also add condensed milk for extra richness while others just use milk and cocoa powder. This recipe has their own version and all of them tastes delicious.

I usually make this pudding when I want something quick for dessert. My family likes it best when it served cold from fridge with chocolate sprinkle on top. 

Chocolate China Grass Pudding Ingredients

• Milk - I use regular milk for the base because it gives smooth texture.
• Cocoa Powder - I use good quality brown cocoa powder because it gives rich chocolate taste. Dark cocoa works better than light one.
• Brown Sugar - I use brown sugar because it adds sweetness with little caramel flavour. You can use regular white sugar also but brown sugar tastes better.
• Dark Chocolate Chips - I add these for extra chocolate flavor and little texture. It makes pudding taste more special.
• China Grass - I use china grass which is agar agar from seaweed to set the pudding firm. It comes in sheet form and works without any gelatin.
• Water - I add water to dissolve china grass. This helps it break down and mixes well into pudding.

Similar Recipes

• Chocolate pudding
• Tender coconut pudding
• Chocolate china grass pudding
• Rose pudding
• Mango pudding

How to make Chocolate China Grass Pudding Step by Step

1.Take ½ cup milk add sugar to it I used brown sugar you can replace with regular sugar too. Add cocoa powder, mix well without lumps.

2.Add this mixture to boiled milk mix well.

3.Add chocolate chips and let it boil for 5 minutes.

4.See now this is a bit thick and creamy. Now strain and set it aside.

5.Cut agar agar into small strips in case if its a big sheet like. Measure and take agar agar in a sauce pan, add water to it. Heat it up. Keep stirring and cook in low flame. Cook until it is completely dissolved and the water is clear without any strips.Switch off.

6.Strain china grass into the chocolate mixture, mix well. Pour into moulds and set for at least 30 minutes. Agar agar puddings set well in room temperature itself. If you want to serve chilled then refrigerate for a while before serving.

Serve chilled with chocolate shavings or chocolate semiya.

Expert Tips

• Dissolving China Grass - I always dissolve china grass in water on low heat until it becomes clear without any pieces. Once it dissolves do not wait long before adding to chocolate mix or it will set and become too thick.
• No Lumps - I usually mix cocoa powder with milk first to get smooth texture. This gives pudding smooth feel without any grainy bits.
• More Chocolate - I sometimes add extra chocolate chips if I want more chocolate taste. Good quality chips make it taste really good.
• Setting Time - I find that pudding set nice in room temperature in about thirty minutes. You can also keep in fridge if you want it more cold.
• Adjust Sweetness - I prefer adding sugar little by little and taste it. This way you can make it sweet exactly how you like.

Serving and Storage

Serve Chocolate China Grass Pudding cold with chocolate sprinkle or choco chips on top. Serve it with cold milk or add little ice cream if you want. Store leftover pudding in airtight container in fridge and it stay fresh for two to three days. 

FAQS

1. Can I use regular sugar? 

Yes you can use white sugar but brown sugar gives caramel flavor and taste better in chocolate.

2. What if pudding not set properly? 

This happens if china grass does not dissolve well or you not use enough so next time dissolve it completely until water becomes clear.

3. Can I add more chocolate? 

Yes you can add more chocolate chips or increase cocoa powder for extra taste just make sure pudding is still set with right amount of china grass.

4. How long pudding stay fresh? 

Pudding stays fresh in fridge for two to three days in airtight container after that texture change and it taste little dry.

5. Can I make ahead for party? 

Yes you can make pudding one day before and keep in fridge just add sprinkle on top when you serve so it look fresh.

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

Tried this Chocolate China Grass Pudding 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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Chocolate China Grass Pudding Recipe

Chocolate China Grass Pudding is a smooth and creamy dessert made with cocoa powder, milk and china grass. It has soft texture that melts in your mouth with a rich chocolate flavour. This recipe is very simple and quick to make with ingredients you have at home.

Course Dessert

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword agar agar recipes, chinagrass jelly custard, chocolate recipes, dessert recipes, milk recipes, pudding recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour

Servings 3 cups

Calories 184kcal

Author Sharmilee J

Ingredients

• 1 cup milk
• 2 tablespoon dark choco chips

Chocolate mix:

• ½ cup milk
• 3 tablespoon brown sugar
• 1 ½ tablespoon coco powder

For china grass mix:

• 5 gms china grass
• ⅓ cup water

Instructions

• Take ½ cup milk add sugar to it I used brown sugar you can replace with regular sugar too.
• Add coco powder, mix well without lumps.
• Add this mixture to boiled milk mix well.
  
• Add choco chips and let it boil for 5 mins till it is thick & creamy.
• Now strain and set it aside.
• Cut agar agar into small strips in case if its a big sheet like. Measure and take agar agar in a sauce pan, add water to it. Heat it up.
• Keep stirring and cook in low flame. Cook until it is completely dissolved and the water is clear without any strips. Switch off.
• Strain china grass into the chocolate mixture, then mix well.
• Pour into moulds and set for atleast 30mins. Agar agar puddings set well in room temperature itself. If you want to serve chilled then refrigerate for a while before serving.
• Serve Chocolate China Grass Pudding chilled with chocolate shavings or chocolate sprinkles!

Notes

• Dissolving China Grass - I always dissolve china grass in water on low heat until it becomes clear without any pieces. Once it dissolves do not wait long before adding to chocolate mix or it will set and become too thick.
• No Lumps - I usually mix cocoa powder with milk first to get smooth texture. This gives pudding smooth feel without any grainy bits.
• More Chocolate - I sometimes add extra chocolate chips if I want more chocolate taste. Good quality chips make it taste really good.
• Setting Time - I find that pudding set nice in room temperature in about thirty minutes. You can also keep in fridge if you want it more cold.
• Adjust Sweetness - I prefer adding sugar little by little and taste it. This way you can make it sweet exactly how you like.

Nutrition

Serving: 75g | Calories: 184kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 319mg | Fiber: 1g | Sugar: 21g | Vitamin A: 199IU | Vitamin C: 0.05mg | Calcium: 205mg | Iron: 1mg

The post Chocolate China Grass Pudding Recipe appeared first on Sharmis Passions.

Aadi Koozh or Aadi Kool is a healthy porridge made in the auspicious time of the Tamil month called Aadi. Aadi Koozh is made using finger millet flour, raw rice, curd, herbs etc. Learn to make Aadi Koozh Recipe with step by step pictures and video.

Aadi Koozh  is served with pickle or puli kuzhambu or dry fish curry or even fish kuzhambu. Aadi Koozh is known for its cooling properties and often served to beat the heat. Aadi Paal or Aadi Thengai Paal is also made for Aadi Pirappu.

About Aadi Koozh

'Aadi' is the auspicious month in the Tamil calendar and 'Koozh' is porridge so 'Aadi Koozh' translates to a special porridge made during the month of Aadi. Aadi Koozh is prepared in this auspicious month of Aadi and served in temples.

Aadi Koozh is basically ragi porridge cooked along with broken raw rice. Aadi Koozh is made using finger millet flour, raw rice, curd, salt garnished with curry leaves, small onion and green chilies.

Aadi is one of the most auspicious month celebrated in Tamil Nadu. Traditionally Aadi Koozh is prepared by fermenting ragi slurry overnight then mixed with cooked rice and garnishings. Fermenting gives a sour taste to the porridge. The easy and quick alternate is the instant ragi koozh.

The first of the month is marked with a special puja, followed by a feast with 'payasam' prepared with coconut milk, 'puran poli' and vadai. Traditionally, the family of a 'pudhu maappillai' (new son-in-law) is invited to the girl's house, where the couple is gifted new clothes and other presents.

Aadi Koozh Video

The 18th day of Aadi, is observed as 'Aadi Perukku', a day of offerings and prayers to these rivers, which mean so much to the lives and prosperity of the people. The day is an occasion for rejoicing particularly for those living on the banks of the all the main rivers, its branches and tributaries. [Source : Wiki Pedia]

According to the Tamil calendar, Aadi is the fourth month of the year. The first day of this month, is celebrated as Aadi Pandigai or Aadi Pirappu, which is an important festival to most Tamils, especially newly-weds.

The most visible manifestation of the month of Aadi is the huge 'kolams' that are patterned early each morning in front of houses. They are usually bordered with red 'kaavi' and across the front doorway at the top are strung mango leaves.

Similar Recipes

• Ragi Porridge
• Millet Porridge
• Aadi Kummayam
• Aadi Paal
• Paal Payasam

Aadi Koozh Ingredients

• Finger millet flour - Finger millet flour is the base ingredient for Aadi Koozh. Ragi is also known as Finger millet or Kelvaragu or Keppai in short.
• Raw Rice - Raw rice is added and cooked along with ragi flour to give the koozh a texture and taste.
• Curd - Curd is mixed with water to make buttermilk. Buttermilk is added to cooked mixture to make it a porridge.
• Accompaniments - Aadi Koozh is served with raw small onion, pickle, or any non veg kuzhambu varieties like fish kuzhambu or karuvadu kuzhambu etc.

How to make Aadi Koozh Step by Step

1.Measure and take ¼ cup raw rice.

2.Grind it to a slightly coarse mixture like this.

3.Boil 2 cups water in a sauce pan add broken raw rice to it. Cook until rice turns soft more like porridge in consistency. Let it simmer.

4.Meanwhile to a mixing bowl take 1 cup ragi flour, add 4 cups water to it.

5.Whisk it well without any lumps. This is done off the stove. This mixture can be left overnight to ferment and then proceeded too.

6.Add the ragi mixture to the cooking rice. Add required salt.

7.In low flame, keep mixing to avoid lumps and cook it till it becomes thick and raw taste of ragi flour leaves.It takes at least 5 minutes.

8.It will become shiny and thick.

9.The cooked rice will be seen in between as shown here. At this stage switch off.

10.Add 1 cup thick curd to a bowl, 1 and ½ cups water. Whisk it well, Set aside.

11.Transfer the cooked ragi porridge to a mixing bowl along with 2 tablespoon small onion(chopped finely), 2 teaspoon curry leaves(chopped finely),1 green chili(crushed).

12.Add whisked curd to it.

13.Add water if it is to too thick. Adjust with little water if needed may be around ½ cup.

14,Mix it well using a whisk.

15.Aadi koozh is ready!

Serve Aadi Koozh warm or chilled!

Expert Tips

• Water ratio - Water quantity for cooking ragi and raw rice may differ, so adjust accordingly.
• Traditional method - Usually they soak ragi flour overnight and then add cooked rice to it. This is done to get a slightly sour taste. I have shared the instant version.
• Cookware to use - Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom. I used a claypot.
• Flame - While cooking keep in low flame and cook else lumps may form easily. Keep mixing with a ladle / whisk.
• Consistency - The koozh thickens with time so adjust water / buttermilk accordingly. I used thick curd so had to add more water. Make sure you cool down the koozh completely before adding buttermilk.

Serving & Storage

Serve Aadi Koozh with raw small onion and curry leaves sprinkled. You can enjoy it warm or chilled. Aadi Koozh keeps well in fridge for 2 days.

FAQS

1.Is adding raw rice mandatory?

Yes as traditionally the making of aadi koozh involves adding raw rice along with ragi flour. Even in temples this tradition is followed.

2.What other items can I serve it with?

You can serve Aadi Koozh with raw small onion chopped finely, curry leaves chopped finely, vathal, puli kulambu, fish curry, chopped raw mango etc.

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

Tried this Aadi Koozh 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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Aadi Koozh Recipe | Aadi Kool Recipe

Aadi Koozh or Aadi Kool is a healthy porridge made in the auspicious time of the Tamil month called Aadi. Aadi Koozh is made using finger millet flour, raw rice, curd, herbs etc. Learn to make Aadi Koozh Recipe with step by step pictures and video.

Course Breakfast

Cuisine Indian

Keyword drink recipes, Festival, Healthy tea time drink, millet recipes, Nutritional Beverage, Nutritional Drink, porridge recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3 people

Calories 372kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour
• ¼ cup raw rice
• 2 cups water + as required
• 1 cup curd
• 2 tablespoon small onion
• 2 teaspoon curry leaves
• 1 green chili
• salt to taste

Instructions

• Measure and take ¼ cup raw rice.
• Grind it to a slightly coarse mixture like this.
• Boil 2 cups water in a sauce pan add broken raw rice to it. Cook until rice turns soft more like porridge in consistency. Let it simmer.
• To a mixing bowl take 1 cup ragi flour, add 4 cups water to it.
• Whisk it well without any lumps. This is done off the stove. This mixture can be left overnight to ferment and then proceeded.
• Add the ragi mixture to the cooking rice. Add required salt.
• In low flame, keep mixing to avoid lumps and cook it till it becomes thick and raw taste of ragi flour leaves.
• It will become shiny and thick.
• The cooked rice will be seen in between as shown here. At this stage switch off.
• Add 1 cup thick curd to a bowl, 1 and ½ cups water. Whisk it well, Set aside.
• Transfer the cooked ragi porridge to a mixing bowl along with 2 tablespoon small onion(chopped finely), 2 teaspoon curry leaves(chopped finely),1 green chili(crushed).
• Add whisked curd to it.
• Add water if it is to too thick. Adjust with little water if needed may be around ½ cup.
• Mix it well using a whisk.
• Aadi koozh is ready!
• Serve Aadi Koozh warm or chilled!

Video

Notes

• Water ratio - Water quantity for cooking ragi and raw rice may differ, so adjust accordingly.
• Traditional method - Usually they soak ragi flour overnight and then add cooked rice to it. This is done to get a slightly sour taste. I have shared the instant version.
• Cookware to use - Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom. I used a claypot.
• Flame - While cooking keep in low flame and cook else lumps may form easily. Keep mixing with a ladle / whisk.
• Consistency - The koozh thickens with time so adjust water / buttermilk accordingly. I used thick curd so had to add more water. Make sure you cool down the koozh completely before adding buttermilk.

Nutrition

Serving: 250ml | Calories: 372kcal | Carbohydrates: 74g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 56mg | Potassium: 480mg | Fiber: 1g | Sugar: 4g | Vitamin A: 329IU | Vitamin C: 133mg | Calcium: 409mg | Iron: 3mg

The post Aadi Koozh Recipe appeared first on Sharmis Passions.

Blueberry Smoothie is a refreshing and healthy breakfast drink that can made in just few minutes when you have frozen fruits in hand. It is a powerful antioxidant rich smoothie made using frozen blueberries, banana, milk, yogurt and honey. It makes your breakfast ready in no time and it is nutritious and filling too.

This smoothie is a burst of flavours with banana to give creaminess and thickness while blueberries adds a vibrant purple colour to the smoothie. Make a cup of this smoothie to start your day as it is refreshingly delicious. Do try and enjoy!

About Blueberry Smoothie

Blueberry Smoothie is a healthy and nutritious breakfast drink made using frozen blueberry, banana, yogurt, milk, vanilla extract and honey. There are a lot of variation that you can make to this smoothie. You can include other fruits of your choice like orange, pineapple etc.

This blueberry smoothie has become our family favourite especially with kids. To break their daily routine of dosa or idli for breakfast I make this smoothie and they just love it. I always have a stock of frozen blueberries and banana for this smoothie sake.

The extra tip of making any smoothie creamy and thick is to use frozen fruits. Banana gives extra creaminess to the smoothie so do not miss adding them. Yogurt and milk balances the consistency to a perfect drink.

Some add wheat grass to smoothies, if you can source them then use it. You can even add a teaspoon of chia seeds. I have used honey for sweetener you can even use maple syrup or dates. Use any natural sweetener to make the smoothie more healthy.

Blueberry Smoothie Video

Blueberry Smoothie Ingredients

• Blueberry - Wash and freeze blueberries and use them for your smoothies. Frozen berries makes the drink creamy.
• Banana - Any ripe frozen banana is perfect for smoothies. Adding frozen banana makes the smoothie thick and creamy.
• Yogurt - I have regular yogurt, you can add greek yogurt to add protein to your smoothie.
• Milk  - Milk adds volume also adjusts the consistency to the smoothie.
• Honey - I have used honey for sweetener, you can use maple syrup too. If your banana is sweet then you can even skip sweetener.
• Vanilla extract  - I have used a dash of homemade vanilla extract for a mild flavour. You can add other flavouring of your choice.
• Ice cubes - Do not add more ice cubes as it may make the smoothie runny. Add just 3-4 ice cubes.

Similar Recipes

• Strawberry Smoothie
• Mango Smoothie
• Apple Smoothie
• Oats Smoothie

How to make Blueberry Smoothie Step by Step

1.To a mixer jar add ½ cup frozen blueberries, ½ of a medium sized banana along with ¾ cup milk, ¼ cup yogurt, ½ teaspoon vanilla extract and 2 tablespoon honey. My banana was sweet so added just 2 tablespoon honey, adjust sweetness according to your fruits sweetness.

2. Blend until smooth and creamy.

3.Pour into serving glass and serve.

4.Serve immediately.

Enjoy chilled!

Expert Tips

• Fruits - I have used frozen blueberry and banana. You can add in a mix of fruits like pineapple, strawberries, oranges too. Choose fruits that are naturally sweet to reduce the quantity of sweetener we use. Using frozen fruits makes the smoothie chill, thick and creamy.
• Blending - Blend until you can see the vibrant purple shade. If there is speckles of blueberries in the drink it is perfect as it tastes so good while drinking.
• Consistency - Smoothies are usually thick and creamy. But you can adjust the consistency according to your liking by adding or reducing milk.
• Milk - I have used regular milk, for vegan option you can use oat milk or almond milk or any nut based milk.
• Variations - You can include wheat grass, chia seeds etc.

Serving and Storage

Serve the smoothie immediately for best taste. I would not recommend storing in fridge as the colour and taste changes a bit. Blueberry Smoothies tastes best when served fresh.

FAQS

1.How to make this smoothie vegan?

You can use oats milk or cashew milk or almond milk or soy milk for vegan alternate.

2.Can I use fresh fruits?

Yes you can use fresh fruits but frozen fruits makes smoothie thick and creamy, also chilled.

3.What other fruits can I use?

You can choose to use strawberries, pineapples, mangoes, avocado, raspberry etc.

4.Can I make this smoothie ahead and store?

The colour completely changes when stored also the taste changes a bit so I would recommend to serve this smoothie fresh.

5.Can I skip banana?

Yes you can skip banana and make smoothie with just blueberries, milk, yogurt and honey. Adding banana to smoothie makes the drink thick and creamy.

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

Tried this Blueberry Smoothie 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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Blueberry Smoothie Recipe

Blueberry Smoothie is a refreshing and healthy breakfast drink that can made in just few minutes when you have frozen fruits in hand. It is a powerful antioxidant rich smoothie made using frozen blueberries, banana, milk, yogurt and honey. It makes your breakfast ready in no time and it is nutritious and filling too.

Course beverage, Drinks

Cuisine American, Indian

Prep Time 5 minutes minutes

Blending time 5 minutes minutes

Total Time 10 minutes minutes

Calories

Author Sharmilee J

Ingredients

• ½ cup frozen blueberries
• ½ medium sized banana
• ¾ cup milk
• ¼ cup yogurt
• ½ teaspoon vanilla extract
• 2 tablespoon honey

Instructions

• 1.To a mixer jar add ½ cup frozen blueberries, ½ of a medium sized banana along with ¾ cup milk, ¼ cup yogurt, ½ teaspoon vanilla extract and 2 tablespoon honey. My banana was sweet so added just 2 tablespoon honey, adjust sweetness according to your fruits sweetness.
• Blend until smooth and creamy.
• Pour into serving glass and serve.
• Serve immediately.
• Enjoy chilled!

Video

Notes

• Fruits - I have used frozen blueberry and banana. You can add in a mix of fruits like pineapple, strawberries, oranges too. Choose fruits that are naturally sweet to reduce the quantity of sweetener we use. Using frozen fruits makes the smoothie chill, thick and creamy.
• Blending - Blend until you can see the vibrant purple shade. If there is speckles of blueberries in the drink it is perfect as it tastes so good while drinking.
• Consistency - Smoothies are usually thick and creamy. But you can adjust the consistency according to your liking by adding or reducing milk.
• Milk - I have used regular milk, for vegan option you can use oat milk or almond milk or any nut based milk.
• Variations - You can include wheat grass, chia seeds etc.

The post Blueberry Smoothie Recipe appeared first on Sharmis Passions.

Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.

These rotis are little different from normal wheat roti because ragi gives unique taste and makes it more healthy and nutritious. The onion and green chillies add small spice and curry leaves gives nice flavour while cooking. You can have it with chutney or even plain, it tastes so good. If you want something gluten free and healthy, ragi roti is a great choice.

About Ragi Roti

Ragi Roti is a traditional Indian flatbread made from ragi flour. Making dishes using ragi flour or finger millet flour is very common in South India. The texture is soft if cooked right. It has small nutty taste which is different from wheat roti. Ragi roti can be made quickly and can make for a healthy breakfast or snack.

Taste is earthy and nutty from ragi while onions and green chillies add mild sweetness and spice. Curry leaves gives fresh aroma which makes it more tasty. It is different from normal roti and feels wholesome. You can eat it plain or with any chutney. I served it with onion thokku and it was so good.

You can make small changes if you want. You can add grated carrot or beetroot to make it little more healthy and look colourful. You can add pinch of turmeric powder or cumin powder for extra flavour. You can also sprinkle few sesame seeds on top while cooking for crunch.

I usually make ragi roti on weekends when want quick breakfast for family. It is fast to make and feels comforting. It is simple but feels satisfying. I like both sweet version and salt versions of ragi roti very much. As a kid I liked the sweet more but now like both.

Ragi Roti Video

Ragi Roti Ingredients

• Ragi flour - I have used ragi flour for base. It gives nutty taste and make roti healthy. You can use other millet flour also. I used homemade sprouted ragi flour which I had in hand.
• Onion - I have added chopped onion for sweetness and small crunch. It balances ragi taste. 
• Green chillies - I just used finely chopped for mild spice. You can skip if you want mild roti.
• Curry leaves - I added for fresh aroma and flavour. You can skip if not available, roti still tastes good.
• Oil - I added for toasting the roti and greasing butter paper, you can use any oil of your choice.
• Salt - to balance the taste.
• Water - Hot water is added to ragi flour to make the dough.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Ragi Roti Step by Step

1.To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.

2.Mix this well first.

3.Add hot water little by little.

4.Mix with spatula well first until no dry flour is seen.

5.By now it will be warm enough to handle with hand.

6.Gather together to form a dough.

7.Divide into 4 equal portions.Make big lemon sized balls.

8.Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.

9.It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.

10.Heat dosa tawa and drizzle few drops oil.

11.Carefully transfer the butter paper with roti side down. Gently peel the paper.

12.Drizzle oil at the sides and on top.

13.Cook covered for 2 minutes.

14.Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.

15.Ragi roti is ready!

Expert Tips

• Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
• Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
• Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
• Cooking on tawa - I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
• Making rotis - You can make two at same time and alternate while cooking. I usually make it around 3-4 inches in diameter. But it is purely your preference, you can make it big too.
• Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before serving.

Serving and Storage

Serve it as breakfast with coconut chutney, tomato chutney or spicy dip. It also goes good with yogurt or sambar. Store leftover in airtight box in fridge for 1-2 days. Reheat on tawa to make soft and warm.

FAQS

1.Can I skip green chillies?

Yes, you can skip it if you want mild roti. Still taste good with onion and curry leaves. You can even add ½ teaspoon red chilli powder replacing chillies.

2.Can I make dough ahead?

Yes, you can keep dough in fridge few hours. Bring to room temperature, sprinkle little water mix well then proceed. Storing the dough for long hours in fridge is not recommended as it may dry up.

3.Can I add vegetables?

Yes, carrot, cabbage, beetroot or zucchini grated works. Just make sure dough is not too wet.

4.Can I use wheat flour?

You can, but taste will be different. Adding wheat flour is a different recipe. THis ragi roti is traditionally made using only ragi flour.

5.Can I freeze cooked roti?

Yes, but if you want to freeze then half cook the rotis and stack them between butter paper and store in freezer. When you want to serve, thaw it then cook and serve.

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

Tried this Ragi Roti 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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Ragi Roti Recipe

Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.

Course Main Course, Snack

Cuisine Indian

Keyword 30 mins recipes, Dinner recipe, flat bread recipes, flatbread recipes, millet recipes, ragi recipes, roti, roti recipes, tiffin recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 rotis

Calories 256kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour (finger millet flour)
• 1 medium sized onion finely chopped
• 1 green chilli finely chopped
• 1 tablespoon curry leaves finely chopped
• salt to taste
• hot water as needed
• oil to toast

Instructions

• To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.
• Mix this well first.
• Add hot water little by little.
• Mix with spatula well first until no dry flour is seen.
• By now it will be warm enough to handle with hand.
• Gather together to form a dough.
• Divide into 4 equal portions.Make big lemon sized balls.
• Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.
• It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.
• Heat dosa tawa and drizzle few drops oil.
• Carefully transfer the butter paper with roti side down. Gently peel the paper.
• Drizzle oil at the sides and on top.
• Cook covered for 2 minutes.
• Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.
• Ragi roti is ready!

Video

Notes

• Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
• Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
• Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
• Cooking on tawa - I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
• Making multiple rotis - You can make two at same time and alternate while cooking.
• Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before serving.

Nutrition

Serving: 50g | Calories: 256kcal | Carbohydrates: 47g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 64mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 151mg | Calcium: 240mg | Iron: 2mg

The post Ragi Roti Recipe appeared first on Sharmis Passions.

Strawberry Muffins are a flavourful treat made using flour, baking powder, curd, strawberry. It has a natural fruity flavour and sweet not too heavy. These muffins are perfect for weekend baking when you want something healthy and special, they come out soft and fresh.

Strawberry muffins are easy to make at home and everyone at home enjoys them, baking can be finished in less than an hour from start. They stay fresh for a couple of days when stored in container and tastes good for breakfast or snack with tea. Strawberry gives that fruit flavour and fresh piece on top.

About Strawberry Muffins

Strawberry Muffins are eggless baked goodies that has become popular at home kitchen for quick snack and breakfast. Fresh strawberry and strawberry essence both are used for strong fruity flavour, flour and baking powder makes them rise and come out fluffy.

Texture is soft and spongy inside because curd and oil makes the batter moist, baking powder helps them rise while baking. Top comes out golden and crusty while inside stays tender and not dense, fresh strawberry pieces on top add little texture and looks nice.

You can adjust how much strawberry essence you use depends on preference, some people like stronger fruit taste and some prefer subtle hint. Some add more fresh strawberries if available. You can also use frozen strawberry but fresh strawberry gives better texture and colour to the muffins.

I usually make this in strawberry season on weekends for my family, they love the strawberry taste and flavour. 

Strawberry Muffins Ingredients

• Flour - Used flour for making base of muffin and it gives structure and texture. I usually sift it with baking powder and soda.
• Baking powder and baking soda - These help muffin rise and become fluffy and light, just small amount needed. 
• Sugar - Added sugar for sweetness and it dissolves into oil and curd mixture. 
• Curd - Used thick curd instead of eggs and it gives moisture and binding to batter. Curd also keeps muffins soft and tender.
• Olive oil - Used olive oil for richness and it makes muffins moist inside. Oil gives tender texture compared to butter.
• Strawberry essence - I added strawberry essence for flavour, it gives fruity taste throughout the muffin. 
• Fresh strawberries - I have used fresh strawberry pieces throughout batter and on top for texture and real fruit flavour. 

Similar Recipes

• Chocolate muffins
• Carrot muffins
• Whole wheat jaggery muffins
• Wheat flour muffins
• Eggless vanilla muffins

How to make Strawberry Muffins Step by Step

1.Preheat oven at 180 deg C. Measure flour and add it to sieve. Add baking powder and baking soda to it.

2.Sieve it in a mixing bowl. In another mixing bowl add oil and sugar.

3.Mix well with a whisk. Add curd.

4.Mix well until sugar completely dissolves. Now add flour mixture.

5.Mix it. Add strawberry essence. Add chopped strawberries reserving a tablespoon for topping.

6.Give a quick mix. Arrange muffin liners. My liners were too big for my mould so I lined them up in paper cups and ramekins.

7.Using a ice cream scooper scoop the batter and fill the liners till ¾th.

8.Top with reserved cut strawberries. Bake in preheated oven for 25-30 minutes or until the top turns golden.

You can use a toothpick to check if its done. You can store these muffins for 2 - 3 days in room temperature.

Expert Tips

• Mixing - I mix oil and sugar first until combined, then add curd and mix until smooth. Use spatula to avoid over mixing which makes muffin tough.
• Curd consistency - I use thick curd and or let it drain in cloth for a while if runny. Thick curd is important because it give better texture and muffin not come out dense.
• Strawberry - I chop strawberries small and add them just before baking, some I keep aside for topping. 
• Oven temperature - I make sure the oven is preheated well before baking as it is important for even baking. Muffin needs consistent heat so top gets golden while inside stay soft and moist.
• Filling muffin - I fill the liner till three quarter full and leave space for muffin to rise. Dont overfill.
• Testing doneness - I poke the toothpick in centre and if it comes out clean, then muffin is ready. If still wet batter on toothpick then give a few more minutes to bake.

Serving and Storage

Serve this muffins as snack, after meal dessert or for parties and these taste delicious and stays good for up to three days in room temperature in an airtight container.

FAQS

1.Can I add nuts?

Yes, you can any nuts of your choice like almonds, cashew, walnut for crunch texture.

2.Can I skip strawberry essence?

Yes, use fresh strawberry without essence, flavour will be bit less strong but still tastes good.

3.Why my muffins come out dense and not fluffy?

Over mixing the batter makes muffin dense, mix gently with spatula, also check oven preheat properly before baking.

4.Can I add more strawberry?

Yes you can add more strawberries but adjust flour or curd slightly to keep batter consistency right.

5.How long they stay fresh?

Muffin stay good in container for two three day at room temperature, you can freeze for one month also.

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

Tried this Strawberry Muffins 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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Strawberry Muffins Recipe

Strawberry Muffins are a flavourful treat made using flour, baking powder, curd, strawberry. It has a natural fruity flavour and sweet not too heavy. These muffins are perfect for weekend baking when you want something healthy and special, they come out soft and fresh.

Course Snack

Cuisine American, Chinese, French, Indian, Italian, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, curd recipes, eggless, maida recipes, Muffins, strawberry recipes, yogurt recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 big muffins

Calories 216kcal

Author Sharmilee J

Ingredients

• 1 cup flour / maida
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅓ cup sugar
• ½ cup thick curd
• ¼ cup olive oil
• ½ teaspoon strawberry essence
• ½ cup cut fresh strawberries

Instructions

• Preheat oven at 180 deg C.
• Measure flour and add it to sieve. Add baking powder and baking soda to it. Sieve it in a mixing bowl.
• In another mixing bowl add oil and sugar. Mix well with a whisk.
• Add curd. Mix well until sugar completely dissolves.
• Now add flour mixture. Mix it.
• Add strawberry essence. Add chopped strawberries reserving a tablespoon for topping. Give a quick mix.
• Arrange muffin liners. My liners were too big for my mould so I lined them up in paper cups and ramekins.
• Using a ice cream scooper, scoop the batter and fill the liners till ¾th.
• Top with reserved cut strawberries. Bake in preheated oven for 25-30 mins or until the top turns golden.
• You can use a toothpick to check if its done. Enjoy Eggless Strawberry Muffins!

Notes

• Mixing - I mix oil and sugar first until combined, then add curd and mix until smooth. Use spatula to avoid over mixing which makes muffin tough.
• Curd consistency - I use thick curd and or let it drain in cloth for a while if runny. Thick curd is important because it give better texture and muffin not come out dense.
• Strawberry - I chop strawberries small and add them just before baking, some I keep aside for topping. 
• Oven temperature - I make sure the oven is preheated well before baking as it is important for even baking. Muffin needs consistent heat so top gets golden while inside stay soft and moist.
• Filling muffin - I fill the liner till three quarter full and leave space for muffin to rise. Dont overfill.
• Testing doneness - I poke the toothpick in centre and if it comes out clean, then muffin is ready. If still wet batter on toothpick then give a few more minutes to bake.

Nutrition

Serving: 40g | Calories: 216kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 91mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | Vitamin A: 22IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg

The post Strawberry Muffins Recipe appeared first on Sharmis Passions.

Ajwain Potli is a simple home remedy made from roasted ajwain seeds wrapped in a muslin cloth. This remedy is safe and natural without any chemicals, many family use it during winter when cold and congestion are common in babies. You can try this for babies as it is a natural inhaler and absolutely safe.

Making potli takes just takes few minutes and ingredients needed is only ajwain seed, no other thing is required. Potli can be hold near baby nose so that they breathe in aroma, or keep close while they sleep so they get benefit passively. This remedy is very affordable it works well for preventing cold.

About Ajwain Potli for Babies and Kids

Ajwain Potli is a traditional remedy used in many Indian homes to treat cold, congestion and breathing difficulty in babies and toddlers. It is made by roasting ajwain seeds until nice aroma release, then tying them in small muslin cloth to create potli that can be use as an natural inhaler. 

The strong smell from roasted ajwain helps clear nasal passage and makes breathing easy for little ones who struggle with stuffiness. This remedy works best when potli is fresh and aroma is still strong, it can be used for two days then make new potli.

You can make potli in different sizes depending on baby age and comfort, small potli is easier for older kids to hold while larger ones are good for keeping near crib. Some people keep potli in pillow case or hang it near baby cot so that the aroma spreads in the air. 

I usually make potli when my baby starts getting stuffy nose and cold sign comes, it helps so much and baby breathing become easier and they can sleep better. I feel fresh roasted potli is more effective than old ones.

Similar Recipes

• Cereal Recipes for Babies
• Baby Puree Recipes
• Nuts Powder for Babies
• Rice Cereal for Babies
• Wheat Porridge

Ajwain Potli for Babies and Kids Ingredients

• Ajwain seeds - Used ajwain seed for making potli and it strong aroma help with congestion and breathing. 

How to make Ajwain Potli Step by Step

1.Measure a tablespoon of ajwain seeds, dry roast until nice aroma comes. Let it cool down completely.

2.Take a muslin cloth, add the roasted ajwain to it

3.Bring the edges to the center and put  a knot. Your ajwain potli is ready.

Just inhale every now and then which helps in easy breathing and gives a soothing effect.

Expert Tips

• Roasting - I always dry roast ajwain in pan on medium heat until aroma comes out strong. I don't roast too much or it will burn and smell becomes bad, just roast until golden brown.
• Cooling - I let roasted ajwain cool complete before tying in cloth, if it is too hot it makes cloth uncomfortable to hold. 
• Cloth selection - I use muslin cloth because it is soft and does not irritate baby skin, any thin breathable cloth also works. 
• Potli size - I make small potli so that babies and kids can easily hold and play with it without dropping. 
• Storage - I keep potli in container after two days aroma fade and make fresh one. Don't keep same potli for too long as aroma become weak and it not work good anymore.
• Safety - I always make sure knot is tight so that ajwain don't spill out, keep it away from baby mouth so that they don't put it in mouth. When baby is sleeping I keep potli near but not direct on face.

Serving and Storage

Serve Ajwain Potli to baby by keeping it near nose so that they breathe in aroma, or hold it gently during day when baby awake and playing. Serve at night by keeping potli near crib or pillow so that baby gets benefit while sleeping and congestion relief comes. Store potli in airtight container for two days only, after that aroma fades and it does not work, make fresh potli for continued benefit.

FAQS

1. At what age can baby use Ajwain Potli?

Ajwain Potli is safe from three months onwards as there is no direct contact with skin, just aroma inhale.

2. Can I use the same potli multiple times?

You can use for two days but aroma becomes weak after that, make fresh potli for better results and effectiveness.

3. Is Ajwain Potli safe for newborn baby?

Yes it safe as long as it far from baby face and no direct contact happens, aroma inhale is enough.

4. Can I use Ajwain Potli along with other medicine?

Yes Ajwain Potli can be used along with medicines, it is natural remedy and does not interfere with medicine given by doctor.

5. What if baby tries to put potli in mouth?

Make sure potli knot is tight and kept away from baby reach, if baby gets it in mouth just take out and wash hand and mouth.

If you have any more questions about this Ajwain Potli for Babies and Kids do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Ajwain Potli for Babies and Kids? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ajwain Potli for Babies and Kids

Ajwain Potli is a simple home remedy made from roasted ajwain seeds wrapped in a muslin cloth. This remedy is safe and natural without any chemicals, many family use it during winter when cold and congestion are common in babies. You can try this for babies as it is a natural inhaler and absolutely safe.

Course howtos

Cuisine Indian

Keyword 30 mins recipes, Baby Food

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Calories

Author Sharmilee J

Ingredients

• 1 tablespoon ajwain / omam / carom seeds

Instructions

• Measure a tablespoon of ajwain seeds, dry roast until nice aroma comes. Let it cool down completely.
• Take a muslin cloth, add the roasted ajwain to it.
• Bring the edges to the center and put  a knot. Your ajwain potli is ready. Just inhale every now and then which helps in easy breathing and gives a soothing effect.

Notes

• Roasting - I always dry roast ajwain in pan on medium heat until aroma comes out strong. I don't roast too much or it will burn and smell becomes bad, just roast until golden brown.
• Cooling - I let roasted ajwain cool complete before tying in cloth, if it is too hot it makes cloth uncomfortable to hold. 
• Cloth selection - I use muslin cloth because it is soft and does not irritate baby skin, any thin breathable cloth also works. 
• Potli size - I make small potli so that babies and kids can easily hold and play with it without dropping. 
• Storage - I keep potli in container after two days aroma fade and make fresh one. Don't keep same potli for too long as aroma become weak and it not work good anymore.
• Safety - I always make sure knot is tight so that ajwain don't spill out, keep it away from baby mouth so that they don't put it in mouth. When baby is sleeping I keep potli near but not direct on face.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

The post Ajwain Potli for Babies and Kids appeared first on Sharmis Passions.

Aadi Paal is a simple and delicious dessert prepared on the first day of Aadi month. Aadi Paal is made using jaggery and coconut milk as main ingredients. Aadi Paal is also called as Aadi Thengai Paal. Learn to make Aadi Paal with step by step pictures and video.

I love all jaggery based kheer or payasam and this is my favorite too. This Aadi Paal is more like a payasam but not too thick. Aadi Paal or Aadi Thengai Paal is very simple and easy to make with just minimal ingredients that is available in your kitchen.

About Aadi Paal

Aadi Paal is made using jaggery, coconut, cardamom powder, ghee and nuts. Aadi Paal also called as Aadi Thengai Paal is a must for Aadi pandigai which is the first day of the tamil month Aadi. Aadi Paal has minimal ingredients yet tastes so delicious.

Aadi Paal is prepared to mark 1st day of Aadi month. However you can make it on other days and enjoy too as it is so tasty. Newly married son in law is invited to the in laws house and gifted with new clothes, gifts which marks the significance of Aadi. Aadi month is majorly dedicated to Goddess Amman.

Traditionally Aadi Paal is made using coconut milk and jaggery as main ingredients but to add flavor and taste cardamom powder, ghee fried cashews are added. Rice flour slurry can also be added to make it more thick and creamy.

With the goodness of jaggery and homemade coconut milk this Aadi Paal is simple yet tastes so good. We can make this for Aadi Velli too. Aadi Koozh, Aadi Kummayam and Aadi Paal are made for Aadi festival.

We usually do not have this practice of making recipes for Aadi but have tasted Aadi Koozh served in temples. Kummayam is my native special so amma makes it as an evening snack and I have learnt the recipe from her and my aunt who is an expert in making it.

This is the first time I am making and tasting Aadi Paal. This is more like coconut milk jaggery we serve it along with aapam but the method and taste varies. Jaggery coconut milk served with aapam is a no cook version but Aadi Paal is made more like a thin kheer or payasam.

Aadi Paal is very good and soothing for your tummy. Coconut milk has a lot of health benefits and also helps in digestion problems. Do try this Aadi Paal once at least if you haven't and I am sure you will thank me later.

Similar Recipes

• Ragi Porridge
• Millet Porridge
• Aadi Kummayam
• Aadi Koozh
• Paal Payasam

Aadi Paal Ingredients

• Coconut - Use fresh coconut to make coconut milk. Fresh coconut gives more volume of coconut milk also gives great flavor to this drink.
• Jaggery - Use good quality organic jaggery. You can use block or powdered jaggery.
• Flavoring - Cardamom powder is the main flavoring used here. Adding edible camphor is optional but gives a divine taste.
• Ghee - Ghee is used for frying cashews.
• Cashews - Few broken cashews are fried in ghee and added. Though this is optional it tastes great when added.

How to make Aadi Paal Step by Step

1.Add 1 and ½ cups coconut along with 1 cup water to a mixer jar.

2.Blend well for a minute.

3.Now transfer this coconut mixture to a fine holed strainer placed over a bowl and press it with a spoon / spatula till all the milk is drained.You can use muslin cloth to drain too.

4.Now the extracted milk is the first coconut milk or thick coconut milk. Press and squeeze until all the milk is extracted and the mixture becomes dry. You will see at one point while pressing the milk will stop coming so this indicates you can stop here.

7.Thick coconut milk is ready.

8.Now take the remains in the strainer and add it back to the mixer. Add 1 and ½ cups of water to it.

9.Blend well again for few seconds.

10.Transfer the mixture to the same strainer. Press well to extract coconut milk.

11.Measure ¾ cup thick coconut milk and ¼ cup thin coconut milk and set aside.

12.To a pan add ⅓ cup jaggery.

13.Add ¼ cup water to it.

14.Simmer until jaggery completely dissolves.

15.Switch off and transfer it to a strainer to remove impurities in jaggery if any. Discard the remains.

16.Jaggery syrup is ready. Set it aside.

17.Add it to a pan and let it boil for 2 minutes or until slightly thick.

18.Now add ¼ cup thin coconut milk.

19.Mix it well.

20.Simmer for 2 minutes.

21.Switch off and add ¾ cup thick coconut milk.

22.Add ¼ teaspoon cardamom powder and a pinch edible camphor(optional).

23.Mix well.

24.You can serve aadi paal as such too or add ghee fried cashews and serve it. Heat 2 teaspoon ghee - add 5 cashews broken and fry until golden and switch off. Add it and mix well. Serve and enjoy!

Aadi Paal is ready!

Expert Tips

• Flame - Simmer flame while adding thin coconut milk and switch off while adding thick coconut milk.
• Adding coconut milk - After thick coconut milk is added, don't let it boil then it will start splitting.
• Variations - You can even add raisins and saffron for extra flavor.
• Colour - The colour depends on the jaggery color.
• Adding rice flour - You can mix 1 teaspoon rice flour with 2 tablespoon water make a slurry and add it along with thin coconut milk. This is done to make it more thick and creamy.

Serving & Storage

Aadi Paal is served with ghee fried cashews or as such too. It should be consumed within 3-4 hours of making as it keeps well in room temperature only for few hours. If stored in fridge it keeps well for 2 days but the fresh taste will not be there.

FAQS

1.Can I use store bought ready made coconut milk?

Yes you can use store bought coconut milk however the taste differs. Fresh coconut milk gives the best taste for aadi paal. You can even use frozen coconut to extract coconut milk.

2.Can I use sugar replacing jaggery?

You can replace jaggery with sugar but traditionally jaggery is used for making Aadi Paal.

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

Tried this Aadi Paal 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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Aadi Paal Recipe | Aadi Thengai Paal

Aadi Paal is a simple and delicious dessert prepared on the first day of Aadi month. Aadi Paal is made using jaggery and coconut milk as main ingredients. Aadi Paal is also called as Aadi Thengai Paal. Learn to make Aadi Paal with step by step pictures and video.

Course Dessert

Cuisine Indian

Keyword cardamom powder recipe, coconut recipes, dessert recipes, Festival, jaggery recipes, milk recipes, sweet recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2

Calories 400kcal

Author Sharmilee J

Ingredients

• 2 teaspoon ghee
• 5 cashews
• ¼ teaspoon cardamom powder
• a very piece edible camphor

To make coconut milk:

• 1 and ½ cups coconut
• water as required to make coconut milk

To make jaggery syrup:

• ⅓ cup jaggery
• ¼ cup water for making jaggery syrup

Instructions

• Add 1 and ½ cups coconut along with 1 cup water to a mixer jar.
• Blend well for a minute.
• Now transfer this coconut mixture to a fine holed strainer placed over a bowl and press it with a spoon / spatula till all the milk is drained.You can use muslin cloth to drain too.
• Now the extracted milk is the first coconut milk or thick coconut milk. Press and squeeze until all the milk is extracted and the mixture becomes dry. You will see at one point while pressing the milk will stop coming so this indicates you can stop here.
• Thick coconut milk is ready.
• Now take the remains in the strainer and add it back to the mixer. Add 1 and ½ cups of water to it.
• Blend well again for few seconds.
• Transfer the mixture to the same strainer. Press well to extract coconut milk.
• Measure ¾ cup thick coconut milk and ¼ cup thin coconut milk and set aside.
• To a pan add ⅓ cup jaggery.
• Add ¼ cup water to it.
• Simmer until jaggery completely dissolves.
• Switch off and transfer it to a strainer to remove impurities in jaggery if any. Discard the remains.
• Jaggery syrup is ready. Set it aside.
• Add it to a pan and let it boil for 2 minutes or until slightly thick.
• Now add ¼ cup thin coconut milk.
• Mix it well.
• Simmer for 2 minutes.
• Switch off and add ¾ cup thick coconut milk.
• Add ¼ teaspoon cardamom powder and a pinch edible camphor(optional).
• Mix well.
• You can serve aadi paal as such too or add ghee fried cashews and serve it. Heat 2 teaspoon ghee - add 4 cashews broken and fry until golden and switch off.
• Add it and mix well. Serve and enjoy!
• Aadi Paal is ready!

Video

Notes

• Flame - Simmer flame while adding thin coconut milk and switch off while adding thick coconut milk.
• Adding coconut milk - After thick coconut milk is added, don't let it boil then it will start splitting.
• Variations - You can even add raisins and saffron for extra flavor.
• Colour - The colour depends on the jaggery color.
• Adding rice flour - You can mix 1 teaspoon rice flour with 2 tablespoon water make a slurry and add it along with thin coconut milk. This is done to make it more thick and creamy.

Nutrition

Serving: 150ml | Calories: 400kcal | Carbohydrates: 38g | Protein: 3g | Fat: 28g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 17mg | Potassium: 268mg | Fiber: 0.2g | Sugar: 34g | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg

The post Aadi Paal Recipe appeared first on Sharmis Passions.

Lemon Poppy Seed Muffins is a soft spongy muffins which has a citrus flavour. You get a crunch from poppy seeds in every bite.These muffins come together quickly for weekend baking when you want homemade treat for special breakfast or snack. It gives the feeling of baking without too much effort.

Muffins are easy to make at home with ingredients most kitchen will already have, baking can be finished in thirty minutes from start. They stay soft and fresh for two three days when store dwell in container, tastes good with tea or as a simple dessert. Lemon makes them feel a bit fancy for guests but they are simple enough for everyday baking too.

About Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins is a popular homemade muffin in many kitchen now. It is a simple Western style muffin that comes out well every time.The texture is soft and fluffy inside because yogurt and egg make batter moist and light, sugar sprinkle on top before baking helps create crusty edge while inside stay tender. 

Lemon flavour is fresh and tangy, it balances well with the sweetness of sugar. You can adjust how much lemon you like by using more or less zest, some people prefer strong lemon taste and some prefer just hint of it. Some bakers add lemon extract but it not necessary, plain muffin taste really good on their own. 

Poppy seeds can be increased or reduced base on preference, you can add more if you like texture. Some people make glaze on top but I find sugar sprinkle is enough and lookd nice too. Fresh lemon juice make big difference from bottled one, and yogurt keepd muffin moist for longer.

I usually make these when I want quick something for family or when guests are coming, my kids really love lemon taste and eat them while still warm. At home we always make extra because they finish too fast, it comes out consistent every time.

Lemon Poppy Seed Muffins Ingredients

• Wheat flour - Used wheat flour for making base of muffin and it give nice structure. I usually sift it first to avoid lumps in the batter.
• Sugar - Added regular white sugar for sweetness in muffin batter. It dissolves while mixing and makes batter sweet.
• Poppy seeds - Used black poppy seeds for texture and little crunch in every bite. I just sprinkle it in batter and it give nice look and texture.
• Baking powder and baking soda - These help muffins rise and become fluffy and light. I make sure to measure them carefully and not add too much or muffin gets bitter taste after baking.
• Egg - Used one egg to bind all ingredients and give structure. Egg also helps muffin rise and come out fluffy, I whisk it well before adding to other ingredient.
• Yogurt - Added yogurt for making batter soft and moist, it helps muffin stay tender for longer. 
• Melted butter - Used melted butter for richness in batter. I always let it cool a bit before mixing with egg and yogurt, butter gives muffin soft texture.
• Lemon juice and zest - Used fresh lemon juice and zest for bright flavour. I use both juice and zest together for strong lemon taste in muffin.
• Salt - Added small amount of salt, it helps balance sweetness and make lemon flavour come out better.

Similar Recipes

• Chocolate muffins
• Carrot muffins
• Whole wheat jaggery muffins
• Wheat flour muffins
• Eggless vanilla muffins

How to make Lemon Poppy Seed Muffins

1.Preheat oven at 190 deg C for 10 minutes. To a mixing bowl - add wheat flour, baking powder, baking soda and salt. Add sugar to it.

2.Add black poppy seeds, mix well and set aside.

3.In another mixing bowl - add an egg whisk until pale. Add curd.

4.Add lemon juice. Whisk once.

5.Add melted butter, mix it. Add flour mixture.

6.Add lemon zest. Mix with a spatula.Using an ice cream scooper scoop out the batter.

7.Arrange muffin liners in muffin mould. Drop the scooped batter into the liners, sprinkle sugar on top.Bake in preheated oven at 190 deg C for 25-30 minutes or until the top turns golden and crusty.

Serve warm!

Expert Tips

• Mixing - I always mix dry and wet separate, then combine gently with spatula. Over mixing makes muffin tough and dense, mixing gentle help it stay fluffy.
• Oven temperature - I preheat oven well before starting to bake, make sure it is hot enough. This helps muffin bake even and top get golden.
• Sugar on top - I sprinkle good amount of sugar, this creates crusty sweet topping that makes it taste better.
• Lemon flavour - I use fresh lemon juice and zest together, it gives best taste without bitterness. 
• Filling even - I use ice cream scooper to scoop batter so all muffins fill even and gets baked at the same time. This way they all come out with same golden colour and texture.
• Check if done - I poke toothpick in centre of muffin and if it comes out clean, it is ready. Top should look golden and crusty when done baking, inside still soft and warm.

Serving and Storage

Serve this while still warm from oven. This can be served as breakfast or snack with tea, they taste good as a light dessert too. Store any leftovers in an airtight container for two to three days at room temperature.

FAQS

1. Can I use all purpose flour?

Yes all purpose flour can be uses and it works fine, texture comes out bit different but muffins still taste good.

2. Can I make lemon flavour stronger?

Yes you can add more zest or lemon extract if you prefer stronger lemon taste in muffins.

3. Why my muffins come out dense?

Over mixing makes muffin dense and heavy, mix gently with spatula. Also check oven is properly preheated before start.

4. Can I prepare batter ahead?

You can make batter and refrigerate for few hour but bake same day for best fluffy muffins.

5. How long they stay fresh?

Muffins stay good in container for two three days at room temperature, you can freeze them for one month also.

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

Tried this Lemon Poppy Seed Muffins 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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Lemon Poppy Seed Muffins Recipe

Lemon Poppy Seed Muffins is a soft spongy muffins which has a citrus flavour. You get a crunch from poppy seeds in every bite.These muffins come together quickly for weekend baking when you want homemade treat for special breakfast or snack. It gives the feeling of baking without too much effort.

Course Baking, Breakfast, Snack

Cuisine American, Chinese, French, Indian, Indo Chinese, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, Baking, baking recipes, butter recipes, cake, Cake Recipes, lemon recipes, Muffins, wheat flour recipes, yogurt recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 muffins

Calories 182kcal

Author Sharmilee J

Ingredients

Dry mix:

• 1 ½ cups wheat flour
• ½ cup sugar
• 1 tablespoon black poppy seeds
• ½ tablespoon baking powder
• ¼ teaspoon baking soda

Wet mix:

• 4 tablespoon melted butter
• 1 no egg
• ¼ teaspoon salt
• ¾ cup yogurt
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Instructions

• Preheat oven at 190 deg C for 10 minutes.
• Take a mixing bowl - add wheat flour, baking powder, baking soda and salt. Add sugar to it.
• Add black poppy seeds, mix well and set aside.
• In another mixing bowl - add an egg whisk until pale. Add curd.
• Add lemon juice. Whisk once.
• Add melted butter, mix it. Add flour mixture.
• Add lemon zest. Mix with a spatula.
• Using an ice cream scooper scoop out the batter.
• Arrange muffin liners in muffin mould. Drop the scooped batter into the liners, sprinkle sugar on top.
• Bake in preheated oven at 190 deg C for 25-30 minutes or until the top turns golden and crusty.
• Serve Lemon Poppy Seed Muffins warm!

Notes

• Mixing - I always mix dry and wet separate, then combine gently with spatula. Over mixing makes muffin tough and dense, mixing gentle help it stay fluffy.
• Oven temperature - I preheat oven well before starting to bake, make sure it is hot enough. This helps muffin bake even and top get golden.
• Sugar on top - I sprinkle good amount of sugar, this creates crusty sweet topping that makes it taste better.
• Lemon flavour - I use fresh lemon juice and zest together, it gives best taste without bitterness. 
• Filling even - I use ice cream scooper to scoop batter so all muffins fill even and gets baked at the same time. This way they all come out with same golden colour and texture.
• Check if done - I poke toothpick in centre of muffin and if it comes out clean, it is ready. Top should look golden and crusty when done baking, inside still soft and warm.

Nutrition

Serving: 25g | Calories: 182kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 216mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Lemon Poppy Seed Muffins Recipe appeared first on Sharmis Passions.

Raisin water is a simple and gentle remedy made with just raisins and water, it helps with digestion and is safe for babies from six months onwards. Natural sweetness from raisins makes water flavourful without adding anything else, and it softens and plumps up after soaking overnight which makes extraction easy.

This remedy is prepared at home with minimal effort and ingredients, making it practical for busy parents who want natural solution for their babies. It comes together in overnight soaking, take just few minutes in morning to strain and serve. 

About Raisin Water for Babies and Kids

Raisin water is a traditional remedy commonly used in Indian homes for babies and young children. It is made by soaking dry raisins in water overnight, then straining the liquid which absorb natural sweetness and properties from raisins.

This is suitable for babies from six months and can be given as first food in the morning or mixed into porridges and foods as baby grows older.

The water has soft mild sweetness with a hint of natural flavour from raisins, its gentle on tiny tummy and easy to digest. Soaking overnight helps raisins release their goodness into water making it nourishing and easy for babies to consume. 

You can adjust quantity gradually as baby grows and handle more volume, starting with just a teaspoon and increasing slowly. For older babies after one year, you can blend soaked raisins with water to make juice which give more body and nutrition. It remains a gentle choice for babies learning to eat solid foods and transition to regular meals.

I usually prepare this every night before bed so it ready in morning, my babies always take it well and seem satisfied with just few teaspoons. I have found that organic raisins work better and make preparation feel safer for little ones. 

Raisin Water for Babies and Kids Ingredients

• Raisins - I used good quality organic raisins for this remedy as they are safest for babies. Raisins give natural sweetness and gentle properties when soaked overnight, I prefer green raisins but black raisins also work equally well.
• Water - Used filtered or boiled and cooled water for soaking. Water absorb all goodness from raisins and become nourishing drink for babies, I usually use room temperature water for soaking.

Similar Recipes

• Cereal Recipes for Babies
• Baby Puree Recipes
• Nuts Powder for Babies
• Rice Cereal for Babies
• Wheat Porridge

How to make Raisin Water for Babies Step by Step

For babies after 6 months

1.Measure a tablespoon of raisins, add it to a bowl containing water. Rinse it well.

2.Rinse well and discard the water. Now transfer rinsed dry grapes to a bowl.

3.Add 1 tablespoon water to it. Soak it overnight.

4.Next day it would have bulged. Now squeeze the grapes well with your fingers.

5.Now transfer it to a strainer along with water and strain it.Press well to extract the juice completely. Discard the raisins and feed raisins water to babies as first food in the morning. You can give 1 to 2 teaspoon of juice and gradually increase the quantity.

For babies after 1 year

1.Follow steps 1,2,3 then transfer soaked raisins along with the water, pulse it well.Transfer this to a strainer.

2.Press well to extract juice completely. Discard the raisins and feed the juice alone.You can give 1 to 2 teaspoon of juice and gradually increase the quantity.

For older kids after 2 years just rinse and give the dry grapes they can chew and eat it.Feed in empty stomach.

You can feed this for babies and kids too.

Expert Tips

• Rinsing - I always rinse raisins thoroughly under running water before soaking. This removes dust and any impurities, make it safe for babies to consume.
• Soaking - I prefer soaking overnight as it gives enough time for raisins to plump and soften. Longer soaking make extraction easier and water become richer in flavour.
• Extraction - I squeeze soaked raisins gently with fingers to release all juice into water. Sometimes I use back of a spoon to press against strainer for maximum extraction.
• Quantity - Start with just one teaspoon for six month babies and gradually increase as they grow. By one year, babies can take up to two to three teaspoons without issue.
• Timing - I always give this as first thing in morning when baby tummy is empty. This help it work better and baby absorb nutrients well.
• Storage - I prepare fresh batch every night instead of storing as it is best when fresh. Refrigerated raisin water stay good for one day if you need to prepare ahead.

Serving and Storage

Serve raisin water at room temperature in small bowl or bottle, it usually takes within few minutes and baby enjoys it. Serve as first food in the morning or mix it into porridges and baby foods for older babies, it blends well with other foods and add mild sweetness naturally. Store any leftover in refrigerator for one day only as it best consumed fresh and immediate.

FAQS

1. At what age can I introduce raisin water?

Raisin water is safe from six months onwards when babies are ready for first foods and solids.

2. Can I use regular raisins?

Regular raisins can use but organic is preferred for babies as it is free from pesticides and chemicals.

3. How much should I give daily?

Not necessary, you can give occasionally and gradually increase to two or three teaspoons as baby grow and adjust well.

4. Can raisin water stored for later?

It is just best prepared fresh and served soon after straining for good taste and quality.

5. Is raisin water unsafe for?

No raisin water helps with digestion and constipation so raisin water is safe and beneficial, for babies and young children who drink raisin water.

If you have any more questions about this Raisin Water for Babies and Kids do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Raisin Water for Babies and Kids? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Raisin Water for Babies and Kids

Raisin water is a simple and gentle remedy made with just raisins and water, it helps with digestion and is safe for babies from six months onwards. Natural sweetness from raisins makes water flavourful without adding anything else, and it softens and plumps up after soaking overnight which makes extraction easy.

Course howtos

Cuisine American, Chinese, French, Indian, Italian, Japanese, Kerala, Mediterranean, Mexican

Keyword Baby Food, dry fruits recipes

Prep Time 10 minutes minutes

Resting Time 10 hours hours

Total Time 10 hours hours 10 minutes minutes

Servings 2 servings

Calories 22kcal

Author Sharmilee J

Ingredients

• 1 tablespoon raisins
• 2 tablespoon water

Instructions

For babies after 6 months:

• Measure a tablespoon of raisins, add it to a bowl containing water. Rinse it well.
• Rinse well and discard the water. Now transfer rinsed dry grapes to a bowl.
• Add 1 tablespoon water to it. Soak it overnight.
• Next day it would have bulged. Now squeeze the grapes well with your fingers.
• Now transfer it to a strainer along with water and strain it. Press well to extract the juice completely. Discard the raisins and feed raisins water to babies as first food in the morning.
• You can give 1 to 2 teaspoon of juice and gradually increase the quantity.

For babies after 1 year:

• Follow steps 1, 2, 3 then transfer soaked raisins along with the water, pulse it well. Transfer this to a strainer.
• Press well to extract juice completely. Discard the raisins and feed the juice alone. You can give 1 to 2 teaspoon of juice and gradually increase the quantity.

Notes

• Rinsing - I always rinse raisins thoroughly under running water before soaking. This removes dust and any impurities, make it safe for babies to consume.
• Soaking - I prefer soaking overnight as it gives enough time for raisins to plump and soften. Longer soaking make extraction easier and water become richer in flavour.
• Extraction - I squeeze soaked raisins gently with fingers to release all juice into water. Sometimes I use back of a spoon to press against strainer for maximum extraction.
• Quantity - Start with just one teaspoon for six month babies and gradually increase as they grow. By one year, babies can take up to two to three teaspoons without issue.
• Timing - I always give this as first thing in morning when baby tummy is empty. This help it work better and baby absorb nutrients well.
• Storage - I prepare fresh batch every night instead of storing as it is best when fresh. Refrigerated raisin water stay good for one day if you need to prepare ahead.

Nutrition

Serving: 25ml | Calories: 22kcal | Carbohydrates: 6g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 62mg | Fiber: 1g | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.2mg

The post Raisin Water for Babies and Kids appeared first on Sharmis Passions.

Irani Chai is a popular tea from Irani Cafes in India which includes the cities of Hyderabad, Mumbai and Pune. It is made by mixing a strong flavoured tea concoction with a sweet creamy and thick milk. Chai gained its popularity because of the taste and viral trend over internet especially social media.

Irani chai is a sweet flavoured creamy tea which is popular all over India. This is very popular in Hyderabad where tea concoction is dum cooked and mixed with sweet creamy milk to make tea. This has been so popular because it is simple and comforting. Do try this tea and enjoy with biscuits which is the best combination.

About Irani Tea

Irani Chai or Irani Tea is a special tea where the milk is cooked slowly with condensed milk until it becomes thick then mixed with dum cooked tea concoction. This tea was introduced by Persian immigrants in the 19th century and has now become an integral part of Hyderabadi cafes.

What makes Irani Chai special is the sweet taste and creamy texture. Irani Tea is traditionally served hot in tea glasses or in white ceramic cups. Traditionally khoya is added to milk to make it thick but I have used condensed milk to make the process quick. Taste wise there is no compromise, it tastes so good.

Usually Irani Chai has no spices added but I love cardamom flavour in this tea, do try and I am sure you will fall for it. It is traditionally served with osmania biscuits or bun maska.

Hyderabadi Irani Chai is one the must order in any Irani cafes. Use fresh milk for best taste, I used farm fresh cows milk mixed with condensed milk which thickened faster. Dum cooking process involves sealing the pan and lid which has tea decoction with atta dough and slow cooking then mixing with thick simmered sweet milk.

Irani Chai Video

Irani Chai Ingredients

• Milk - Use fresh full cream milk for best taste. Simmer until thick and then use it. I usually strain milk to remove malai on top. But you can pour and serve it as such without straining also.
• Condensed milk - It is added to milk and simmered to get a sweet rich creamy milk.
• Tea powder - Any good quality tea powder can be used. Assam tea powder or any Indian black tea powder can be used.
• Water - Water is added and tea powder is added and slow cooked to form a strong concoction.
• Cardamom - I love cardamom flavour in this tea. You can use other spices like cinnamon, cloves too for a masala flavoured tea.
• Sugar - I add sugar in tea decoction to avoid bitter taste in the tea.

Similar Recipes

• Masala Milk
• Cardamom Milk
• Milk Masala Powder
• Pista Milk
• More Beverages

How to make Irani Tea Step by Step

Preparing tea decoction

1.To a sauce pan add 1 ½ cups water. When it starts to boil add 2 cardamom and 2 teaspoon sugar.

2.Add 1 tablespoon tea powder.

3.Give a quick mix and let it boil.

4.When it starts to boil rigorously close with lid and place heavy weight on it. Dum cook for 3 minutes in low flame.

5.Open then simmer for 2 minutes and switch off.

6.Transfer to a strainer.

7.Tea decoction is ready, Set aside.

Preparing milk

8.To a sauce pan add 1 ½ cups milk along with 2 tablespoon condensed milk.

9.Give a quick mix. Simmer until thick and creamy.

9.Transfer to a strainer. This is to remove malai, though this step is purely optional.

Serving

10.To a serving cup add tea decoction as needed.

11.Add prepared milk.

12.Mix with a spoon and you can serve it as such. I frothed by pouring back and forth.

13.Then poured into serving cup.

Serve hot!

Expert Tips

• Simmer tea - Prepare tea decoction by dum cooking for tea flavour to be strong. Add prepared tea decoction as per need. Some like it strong some like mild so it is your preference to adjust milk accordingly.
• Brew tea and milk separately - Brew tea decoction separately, reduce milk separately then mix while serving and serve hot.
• Sweetness - This is slightly on the sweeter side so reduce sugar if you want it mild.
• Reducing milk - Make sure to simmer milk until thick and creamy.
• Variations - You can add ginger, cinnamon, cloves along with cardamom to make Masala Irani Chai.

Serving and Storage

Chai should be hot enough to sip comfortably. Mix the tea decoction and milk just before serving. You can mix with a spoon and serve or froth it and serve.

You can pair it with Bun maska, Osmania biscuits, Khari biscuits, Salt biscuits or even Tea cakes.

For storage you can prepare tea decoction and milk separately and store in fridge. Reheat while serving. Make a note stored while serving will have a taste change when compared to fresh.

FAQS

1.What is the speciality of Irani Chai?

Irani chai is more creamy and smooth as milk is reduced with condensed milk and used. Here tea decoction and milk is prepared separately then mixed together while serving unlike regular tea.

2.Is Irani chai the same as masala chai?

No. Authentic Irani chai does not typically contain spices like ginger, cloves, or cinnamon. Its flavour comes from slow-simmered milk and strong black tea. I added cardamom for flavour and taste you can skip that too if you want authentic taste.

3.Which tea powder are best for Irani chai?

Strong Assam CTC tea is the traditional choice because it produces a deep colour and robust flavour. But you can use any tea powder you have too.

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

Tried this Irani Chai 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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Irani Chai Recipe (Hyderabadi Irani Tea)

Irani Chai is a popular tea from Irani Cafes in India which includes the cities of Hyderabad, Mumbai and Pune. It is made by mixing a strong flavoured tea concoction with a sweet creamy and thick milk. This chai gained its popularity because of the taste and viral trend over internet especially social media.

Course beverage

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

• 1 ½ cups water
• 1 tablespoon tea powder
• 2 cardamom
• 2 teaspoon sugar
• 1 ½ cups milk
• 2 tablespoon condensed milk

Instructions

• To a sauce pan add 1 ½ cups water. When it starts to boil add 2 cardamom and 2 teaspoon sugar.
• Add 1 tablespoon tea powder.
• Give a quick mix and let it boil.
• When it starts to boil rigorously close with lid and place heavy weight on it. Dum cook for 3 minutes in low flame.
• Open then simmer for 2 minutes and switch off.
• Transfer to a strainer.
• Tea decoction is ready, Set aside.
• To a sauce pan add 1 ½ cups milk along with 2 tablespoon condensed milk.
• Give a quick mix. Simmer until thick and creamy.
• Transfer to a strainer. This is to remove malai, though this step is purely optional.
• To a serving cup add tea decoction as needed.
• Add prepared milk.
• Mix with a spoon and you can serve it as such. I frothed by pouring back and forth.
• Then poured into serving cup.
• Serve hot!

Video

Notes

• Simmer tea - Prepare tea decoction by dum cooking for tea flavour to be strong. Add prepared tea decoction as per need. Some like it strong some like mild so it is your preference to adjust milk accordingly.
• Brew tea and milk separately - Brew tea decoction separately, reduce milk separately then mix while serving and serve hot.
• Sweetness - This is slightly on the sweeter side so reduce sugar if you want it mild.
• Reducing milk - Make sure to simmer milk until thick and creamy.
• Variations - You can add ginger, cinnamon, cloves along with cardamom to make Masala Irani Chai.

The post Irani Chai Recipe (Cafe Style Irani Tea) appeared first on Sharmis Passions.

Cheese Pasta is made by tossing your choice of pasta in a delicious creamy cheese sauce. It is quick and easy to make, tastes so delicious, kids will love it too. This Cheese Pasta can be made quickly and comes together in just 20 minutes. Do try this creamy pasta and treat yourself!

Cheese Pasta can be made easily and quickly and is so versatile that you can throw in all your favorite ingredients. This can be made with vegetables, chicken, mushroom, broccoli etc, even without all these it still tastes delicious.

About Cheese Pasta

Cheese Pasta is made using penne pasta, butter, garlic, cheese, cheese spread and herbs for seasoning. This Cheese Pasta is pretty simple and quick to make still comes out so creamy and delicious. Kids will demand often as it is that good.

Cheese Pasta can be served with toasted bread or with grilled chicken. When you are running out of time still want a delicious meal then this cheese pasta is just for you! You can add in vegetables to make it wholesome, filling and colorful.

Cheese spread makes the main difference and when mixed with grated cheese, milk and pasta cooked water it makes the pasta rich, creamy and delicious. Do try this and I am sure you will love it!

It takes just 20 minutes from scratch to make this cheese pasta. This cheese pasta recipe is so versatile that you can add in your favorite vegetables or chicken to make it more flavorful and filling.

If you think this will taste like white sauce pasta no it does not! This has more cheesy flavor milk is added just for blending and no flour is added like in white sauce pasta. The creaminess comes just cheese and it tastes so good, kids will love it and will easily become one of their favorites.

Cheese Pasta Video

Similar Recipes

• White sauce pasta
• Alfredo pasta
• Beetroot pasta
• Mushroom Pasta
• Macaroni Pasta

Cheese Pasta Ingredients

• Pasta - You can choose any variety of pasta that clings well with the sauce like penne, fusilli, macaroni etc.
• Butter - Butter adds glaze flavour to the pasta. Additionally oil is added to cook pasta.
• Cheese spread - Plain cheese spread is suitable for cheese paste. However you can use flavored cheese spread too.
• Cheese - I have used grated cube cheese which blends well with the sauce. You can use Parmesan cheese too.
• Garlic - Garlic adds a mild flavor to the pasta.
• Seasoning - Pepper powder, salt and mixed herbs are added for seasoning.

How to make Cheese Pasta Step by Step

1.To a sauce pan add 4 cups of water along with salt to taste, 1 teaspoon oil.

2.Let it start to boil well.

3.Add 1 and ½ cups penne pasta or pasta of your choice.

4.Cook until pasta turns soft yet has a crunch while biting - al dente. Now reserve ¼ cup pasta cooked water.

5.Check by pricking with a fork it should be soft but not mushy.

6.Transfer it to a strainer, rinse with cold water to stop further cooking. Set it aside.

7.Heat 1 tablespoon butter - add 1 heaped teaspoon garlic finely chopped.

8.Add cooked pasta and toss well for few seconds.

9.Add ¼ cup cheese spread, ¼ cup grated cheese, ¼ cup milk, 2 tablespoon pasta cooked water and salt to taste.

10.Mix it well until the sauce coats the pasta completely.

11.Add ¼ teaspoon pepper powder, ¼ teaspoon mixed herbs.

12.Mix it well. Your cheese pasta is ready!

Enjoy hot!

Expert Tips

• Pasta - Use any pasta but small or medium sized as it is best for this cheese pasta. Cook pasta until soft but not mushy.
• Replacement - You can replace butter with olive oil.
• Flavour - Add in 1 tablespoon garlic finely chopped to a more strong garlic flavour.
• Seasoning - is purely your choice. You can add oregano, chilli flakes, rosemary etc as per your liking.
• Cheese - I have used cubed cheese grated, you can use Parmesan cheese too. I would not recommend using mozzarella cheese as it makes the pasta more stringy and stretchy.
• Cheese Sauce - I have used plain cheese sauce, you can try with flavoured cheese sauce too.

Serving & Storage

Serve it hot, it tastes great on its own or serve it along with toasted bread. I would recommend to consume it fresh as it becomes dry when stored or rested for a while.In case if you still want to store cheese pasta keeps well in fridge for 2 days.

I would recommend to keep cooked pasta separately then toss it with cheese sauce while serving if planning to store and serve.

FAQS

1.What can I replace with cheese spread?

I would not suggest to replace cheese spread as it is one of the main ingredient which makes this dish taste unique. However you can replace it with plain mayonnaise or fresh cream.

2.How is it different from white sauce pasta?

White sauce pasta is creamy and the taste is more of milk but cheese pasta has more cheese flavor and taste.

3.What other pasta varieties can I use?

You can use penne, fusilli, macaroni, spaghetti, fettuccine, linguine etc.

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

Tried this  Cheese Pasta 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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Cheese Pasta Recipe

Cheese Pasta is made by tossing your choice of pasta in a delicious creamy cheese sauce. It is quick and easy to make, tastes so delicious, kids will love it too. This Cheese Pasta can be made quickly and comes together in just 20 minutes. Do try this creamy pasta and treat yourself!

Course Breakfast

Cuisine Italian

Keyword 20 mins recipes, easy pasta recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

To cook pasta

• 1 and ½ cups penne pasta
• 4 cups water
• salt to taste
• 1 teaspoon oil

For cheese sauce

• 1 tablespoon butter
• 1 heaped teaspoon garlic finely chopped
• ¼ cup cheese spread
• ¼ cup grated cheese
• ¼ cup milk
• ¼ teaspoon pepper powder
• ¼ teaspoon mixed herbs

For garnish

• grated cheese
• mixed herbs

Instructions

• To a sauce pan add 4 cups of water along with salt to taste, 1 teaspoon oil.
• Let it start to boil well.
• Add 1 and ½ cups penne pasta or pasta of your choice.
• Cook until pasta turns soft yet has a crunch while biting - al dente. Now reserve ¼ cup pasta cooked water.
• Check by pricking with a fork it should be soft but not mushy.
• Transfer it to a strainer, rinse with cold water to stop further cooking. Set it aside.
• Heat 1 tablespoon butter - add 1 heaped teaspoon garlic finely chopped.
• Add cooked pasta and toss well for few seconds.
• Add ¼ cup cheese spread, ¼ cup grated cheese, ¼ cup milk, 2 tablespoon pasta cooked water and salt to taste.
• Mix it well until the sauce coats the pasta completely.
• Add ¼ teaspoon pepper powder, ¼ teaspoon mixed herbs.
• Mix it well. Your cheese pasta is ready!
• To a pasta bowl add cheese pasta, sprinkle grated cheese, mixed herbs and serve hot!

Video

Notes

• Pasta - Use any pasta but small or medium sized as it is best for this cheese pasta. Cook pasta until soft but not mushy.
• Replacement - You can replace butter with olive oil.
• Flavour - Add in 1 tablespoon garlic finely chopped to a more strong garlic flavour.
• Seasoning - is purely your choice. You can add oregano, chilli flakes, rosemary etc as per your liking.
• Cheese - I have used cubed cheese grated, you can use Parmesan cheese too. I would not recommend using mozzarella cheese as it makes the pasta more stringy and stretchy.
• Cheese Sauce - I have used plain cheese sauce, you can try with flavoured cheese sauce too.

The post Cheese Pasta Recipe appeared first on Sharmis Passions.

Murungai Keerai Kootu is a simple South Indian side dish made with drumstick leaves, dal, and fresh coconut paste, has mild flavour with soft, creamy texture. This is one of the easy side dish recipes to make, feels filling and is made with simple ingredients.

This recipe is served with hot rice, and also it goes well with sambar and rasam rice. This feels like a comforting meal. It is just also a good way to include healthy greens in our daily lives. It feels very light to eat and keeps you fuller for a longer time.

About Murungai Keerai Kootu

Murungai Keerai Kootu is made often in homes as side dish for lunch. Most people like drumstick leaves, it is also easily available. These have a distinct taste and flavour. It is a simple dish without too many spices and can be made under few minutes.

You can also add an amount of sambar powder to bring everything together without taking away the taste of the greens, but its optional. Also the coconut in this recipe gives the kootu a creamy texture and the tomato adds a mild tang.

You can just add garlic to this kootu. This recipe can be adjusted to your taste preference, you can adjust spicesness to your taste. Also add in more coconut or reduce for mild flavour and it's also a healthier option for all ages. This is a staple dish in Indian homes.

I make this for lunch as it does not take much time once the leaves are cleaned. It is simple but always feels satisfying.

Since my childhood I have a aversion eating greens and amma used to try all possible ways to sneak in this veggie sometimes I even swallow it like tablet put the greens n drink water and now when I see mittu doing the same.

The only time I ate greens without much fuss was during my both pregnancies. Even now I m not fond of greens but love some varieties and this drumstick leaves is one of them but gugu loves greens definitely not my gene. As we don't get this greens variety in shops often whenever I see this never miss to cook and eat.

Murungai Keerai Kootu Ingredients

• Drumstick Leaves -  I make this with tender drumstick leaves as they cook faster. 
• Dals - I used toor dal and moong dal for this recipe. The toor dal gives body while the moong dal makes the kootu soft and creamy. 
• Tomato - I have added a ripe tomato for a light tang. It balances the earthy taste of the greens nicely without making the kootu sour.
• Spice powders - Turmeric powder gives colour and sambar powder adds a gentle spice. I keep both on the lighter side so the greens still stands out.
• Coconut paste - I have ground fresh coconut with cumin into a smooth paste. It makes the kootu creamy and also gives a lovely flavour.
• Tempering - I have used oil, mustard seeds, urad dal, small onions and green chilli for the tempering. The onions become lightly golden and gives so much flavour to the kootu. I never skip this part.
• Salt and water - Both are added as needed. I sometimes add little hot water at the end if the kootu becomes thick after resting.

Similar Recipes

• Kootu curry
• Keerai kootu
• Pudalangai kootu
• Chow chow kootu

How to make Murungakeerai Kootu Step by Step

1.Dry roast moong dal till golden brown. Pressure cook both the dals with ¾ cup of water, salt and turmeric powder, Cook until mushy and soft. Mash it well with a ladle and set aside.

2.To a mixer jar : add coconut, jeera and little water grind it to semi fine paste. Set aside. Cooked dal is ready.

3.Clean the greens. Pluck the drumstick leaves from stem, rinse it well drain water and keep aside.

4.In a kadai heat oil - add green chillies, then tomato saute till it turns mushy.

5.Add turmeric powder and sambar powder. Saute and cook for a minute. Then add water.

6.Add required salt. Cook covered till the greens is cooked and turns soft.

7.Now the colour is changed and there is no water too, add cooked dal.

8.Mix well. Add coconut paste and cook for few minutes in low flame.

9.Meanwhile you can do the tempering. Heat oil in a tadka pan - add mustard seeds and urad dal let it splutter. Add chopped onion saute till golden.

Add the tempering and mix well. Switch off

Expert Tips

• Cleaning - I always clean the drumstick leaves first before starting the recipe. 
• Dal - I cook the dals until it is soft enough to mash well or else the kootu will not have that smooth texture.
• Coconut - I prefer not to add too much water while grinding the coconut. 
• Tempering - I always make the tempering at the end. Pouring it over the hot kootu gives a much nicer flavour and aroma.
• Consistency - We like this kootu little thick for rice. If it becomes too thick later, I simply mix in little hot water while reheating.
• Ghee - I always add a spoon of ghee while serving. It lifts the flavour so much even though it is only a small addition.

Serving and Storage

Serve it hot with rice and appalam for a simple meal. This goes well with sambar rice, rasam rice also. I don't recommend keeping this in the fridge. Consume it on the same day. 

FAQS

1. Can I use only toor dal?

Yes you can, sometimes make it that way and it still tastes good.

2. Can I skip the coconut?

You can, but I feel the coconut gives the kootu a much better taste.

3. Why is my kootu slightly bitter?

Tender drumstick leaves usually tastes milder, so I always use them if I can.

4. Can I add garlic?

Yes, many people do and it gives a different flavour.

5. What can I serve with this?

 We mostly have it with hot rice, ghee and appalam.

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

Tried this Murungai Keerai Kootu 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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Murungai Keerai Kootu Recipe

Murungai Keerai Kootu is a simple South Indian side dish made with drumstick leaves, dal, and fresh coconut paste, has mild flavour with soft, creamy texture. This is one of the easy side dish recipes to make, feels filling and is made with simple ingredients.

Course Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, curry, curry recipes, healthy recipes, Kerala Meal Sidedish, lunch recipes, Side Dish, spinach recipes, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 409kcal

Author Sharmilee J

Ingredients

• 2 cups drumstick leaves
• 1 small tomato chopped roughly
• ½ teaspoon turmeric powder
• ½ teaspoon sambar powder
• ¼ cup toor dal
• ⅛ cup moong dal
• water as needed

To temper:

• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• 10 nos small onion
• 2 teaspoon oil
• 1 no green chilli slitted

To grind:

• 2 and ½ tablespoon coconut
• ½ teaspoon jeera
• water as needed

Instructions

• Dry roast moong dal till golden brown.
• Pressure cook both the dals with 1 cup of water, salt and turmeric powder, Cook until mushy and soft.
• Mash it well with a ladle and set aside.
• To a mixer jar : add coconut, jeera and little water grind it to semi fine paste. Set aside. Cooked dal is ready.
• Clean the greens. Pluck the drumstick leaves from stem, rinse it well drain water and keep aside.
• In a kadai heat oil - add green chillies, then tomato saute till it turns mushy.
  
• Add turmeric powder and sambar powder. Saute and cook for a minute. Then add water.
• Add required salt. Cook covered till the greens is cooked and turns soft.
• Now the color is changed and there is no water too, add cooked dal.
• Mix well. Add coconut paste and cook for few mins in low flame.
• Meanwhile you can do the tempering. Heat oil in a tadka pan - add mustard seeds and urad dal let it splutter. Add chopped onion saute till golden.
• Add the tempering and mix well. Switch off.
• Serve Murungai Keerai Kootu hot with a drizzle of ghee with rice, heaven!

Notes

• Cleaning - I always clean the drumstick leaves first before starting the recipe. 
• Dal - I cook the dals until it is soft enough to mash well or else the kootu will not have that smooth texture.
• Coconut - I prefer not to add too much water while grinding the coconut. 
• Tempering - I always make the tempering at the end. Pouring it over the hot kootu gives a much nicer flavour and aroma.
• Consistency - We like this kootu little thick for rice. If it becomes too thick later, I simply mix in little hot water while reheating.
• Ghee - I always add a spoon of ghee while serving. It lifts the flavour so much even though it is only a small addition.

Nutrition

Serving: 125g | Calories: 409kcal | Carbohydrates: 53g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 25mg | Potassium: 783mg | Fiber: 6g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 528mg | Calcium: 1073mg | Iron: 4mg

The post Murungai Keerai Kootu Recipe appeared first on Sharmis Passions.

Indori Poha is a popular street food from Indore a city in Madhya Pradesh. Made with flattened rice (poha), onion, aromatic spices, jeeravan masala and unique toppings, Indori Poha is light, flavourful, and incredibly satisfying. It has different textures like, soft, crunchy and crispy in every spoon. This is perfect for a breakfast or snack.

Unlike regular poha, this famous street-style version is known for its soft texture, subtle sweetness, vibrant yellow colour, and unique toppings that make every bite delicious. Do try this and enjoy!

About Indori Poha

Indori Poha is easy and quick to make and one of the most popular street foods in Indore. This authentic Indori Poha recipe comes together in under 30 minutes using simple pantry ingredients.

A special blend mix called 'jeeravan masala' is used in this recipe. It is a mix of spices and herbs slow roasted and grind to a spice mix. I have shared the making of jeervan masala quickly by using spice powders which gets ready in just 5 minutes. This jeeravan masala can be sprinkled on snacks and chats too.

Unlike other poha recipes this Indori Poha is different as poha is cooked first then served with unique toppings. I haven't got the opportunity to taste Indori Poha so referred few shop vendors videos and created this recipe.

It tasted so good that hubby who is not fond of poha loved it. Whether you're preparing a quick breakfast, a healthy evening snack, or a light meal, this traditional recipe delivers authentic flavours just like the poha served on the streets of Indore.

Indori Poha Video

Indori Poha Ingredients

• Poha - I have used thick poha. I just rinsed it couple of times and it was soft so did'nt have need to soak.
• Oil - Any cooking oil can be used.
• Tempering - Oil is heated and tempering is made using mustard seeds and fennel seeds.
• Green Chilli - adds heat and flavour.
• Onion - is used while cooking poha and used raw for topping too.
• Jeeravan masala - A spice blend mix sprinkled on top while serving.
• Fried peanuts - is added for crunch, do not skip this.
• Pomegranate - is added which gives it a mild sweet taste.
• Coriander leaves - adds freshness to the dish.Sev, Boondi - adds crisp and crunchy texture.
• Lemon - A small lemon wedge is added while serving. You can squeeze it on top and serve too.

Jeeravan Masala

I have used a mix of spice powders to make jeeravan masala instantly. This special spice mix blend can be used on chaats and snacks too. Just sprinkle few pinches and it gives a nice taste to your dishes.

Similar Recipes

• Aval Upma
• Poha
• Kanda Poha
• Lemon Poha
• Semiya Upma

How to make Indori Poha Step by Step

Making Jeervan Masala

1.For making jeervan masala take all the spices mentioned below :

• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon chat masala powder
• ¼ teaspoon garam masala powder
• a pinch black salt
• ⅛ teaspoon ginger powder
• ⅛ teaspoon hing
• ¼ teaspoon fennel seeds powder

2.Mix it together and jeervan masala is ready!

Preparing Poha

3.Take 1 cup thick poha.

4.Rinse it couple of times. Drain water completely then add salt to taste, ½ teaspoon sugar and ¼ teaspoon turmeric powder.

5.Mix it well and set aside.

Tempering

6.Heat 1 tablespoon oil add ½ teaspoon mustard seeds, let it splutter.

7.Add ¼ teaspoon fennel seeds, 1 green chilli give a quick saute.

8.Add ¼ cup onion give a quick saute until it turns transparent. You can skip onion here and add raw onion only for topping too.

9.Add poha.

10.Mix it well. Sprinkle little water.

11.Cook covered for 2-3 minutes.

12.Mix it well and your poha is ready!

13.Now get ready with all your ingredients for assembling and serving

• Cooked poha
• 2 tablespoon fried peanuts
• Jeervan masala as needed
• 2 tablespoon onion
• 2 tablespoon pomegranate
• 1 small lemon wedge
• 2 tablespoon sev, boondi
• 1 tablespoon coriander leaves

14.To the serving plate add cooked poha then sprinkle raw onion and 2 pinches of jeervan masala.

15.Add fried peanuts, pomegranate, sev, boondi and finally coriander leaves. Serve with lemon wedge and a spoon.

Enjoy eating!

Expert Tips

• Poha - I would recommend using thick poha as it absorbs moisture without becoming mushy.
• Rinse gently - Wash the poha under running water for just a few seconds and drain immediately. Over-soaking will make it soft and sticky.
• Mix well - Add salt, sugar and turmeric powder to poha and mix thoroughlly.
• Serving - After adding topping serve immediately.
• Balance the heat - Use kashmiri red chilli powder for vibrant colour and less spicy.
• Top generously - Garnish with raw onion, fried peanuts, fresh coriander, sev, pomegranate seeds, grated coconut (optional) and a squeeze of fresh lemon juice for the classic Indori experience.

Serving and Storage

Serve Indori Poha fresh for the best flavour and texture. Garnish generously with raw onion, fried peanuts, sev, fresh coriander, pomegranate seeds, and a squeeze of fresh lemon juice. Sprinkle Jeeravan Masala for the signature Indore street-style taste. Pair it with a hot cup of masala chai or Irani chai for a classic breakfast combination.

FAQS

1. What makes Indori Poha different from regular poha?

Indori Poha is soft, light, and has a chat eating experience compared to regular poha. It is traditionally topped with Jeeravan Masala, sev, fresh coriander, pomegranate seeds, and lemon juice, giving it its signature street-style flavor.

2. Which type of poha is best for this recipe?

Thick poha (medium to thick flattened rice) is the best choice because it stays fluffy after rinsing and doesn't turn mushy during cooking.

3. Why did my poha turn mushy?

This usually happens when the poha is soaked for too long or overmixed while cooking. Rinse it briefly under running water, drain well, let it rest for a few minutes, and stir gently.

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

Tried this Indori Poha 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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Indori Poha Recipe

Indori Poha is a popular street food from Indore a city in Madhya Pradesh. Made with flattened rice (poha), onion, aromatic spices, jeeravan masala and unique toppings, Indori Poha is light, flavourful, and incredibly satisfying. It has different textures like, soft, crunchy and crispy in every spoon. This is perfect for a breakfast or snack.

Course Breakfast, Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 1 cup poha
• salt to taste
• water as needed

To temper

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fennel seeds
• 1 green chilli finely chopped
• ¼ cup onion finely chopped
• ½ teaspoon sugar
• ¼ teaspoon turmeric powder

For topping

• 2 tablespoon fried peanuts
• jeeravan masala as needed
• 2 tablespoon onion
• 2 tablespoon pomegranate
• 1 small lemon wedge
• 2 tablespoon sev, boondi
• 1 tablespoon coriander leaves

For Jeeravan Masala

• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon chat masala powder
• ¼ teaspoon garam masala powder
• ⅛ teaspoon ginger powder
• ⅛ teaspoon hing
• ¼ teaspoon fennel seeds powder
• a pinch black salt

Instructions

Making Jeervan Masala

• For making jeervan masala take all the spices mentioned
• Mix it together and jeervan masala is ready!

Preparing Poha

• Take 1 cup thick poha.
• Rinse it couple of times. Drain water completely then add salt to taste, ½ teaspoon sugar and ¼ teaspoon turmeric powder.
• Mix it well and set aside.

Tempering

• Heat.1 tablespoon oil add ½ teaspoon mustard seeds, let it splutter.
• Add ¼ cup onion give a quick saute until it turns transparent. You can skip onion here and add raw onion only for topping too.
• Add poha.
• Mix it well. Sprinkle little water.
• Cook covered for 2-3 minutes.
• Mix it well and your poha is ready!
• Now get ready with all your ingredients for assembling and serving
• To the serving plate add cooked poha then sprinkle raw onion and 2 pinches of jeervan masala.
• Add fried peanuts, pomegranate, sev, boondi and finally coriander leaves. Serve with lemon wedge and a spoon.

Video

Notes

• Poha - I would recommend using thick poha as it absorbs moisture without becoming mushy.
• Rinse gently - Wash the poha under running water for just a few seconds and drain immediately. Over-soaking will make it soft and sticky.
• Mix well - Add salt, sugar and turmeric powder to poha and mix thoroughlly.
• Serving - After adding topping serve immediately.
• Balance the heat - Use kashmiri red chilli powder for vibrant colour and less spicy.
• Top generously - Garnish with raw onion, fried peanuts, fresh coriander, sev, pomegranate seeds, grated coconut (optional) and a squeeze of fresh lemon juice for the classic Indori experience.

The post Indori Poha Recipe appeared first on Sharmis Passions.