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

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

About Strawberry Fool

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

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

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

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

Strawberry Fool Ingredients

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

Similar Recipes

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

How to make Strawberry Fool Step by Step

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

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

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

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

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

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

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

Serve chilled!

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I make this ahead?

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

2.Which strawberries are best?

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

3.Can I add vanilla essence?

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

4.Can I skip lemon juice?

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

5.How long can I store it?

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

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

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Strawberry Fool Recipe

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

Course Dessert

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2 glass

Calories 440kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

The post Strawberry Fool Recipe appeared first on Sharmis Passions.

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 .

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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.

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.

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.

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.

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.

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

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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.

Mango Fool is a creamy and delicious dessert that is made by layering mango sauce, whisked fresh cream and cubed mangoes. Mango Fool makes occasions special and a must try at home during mango season for it's taste, also the dessert feels soft and creamy and is best served cold.

This has creamy texture, the whipped cream makes it smooth, the mango pieces add a texture and a bit of lemon juice balances the sweetness. This has bright mango flavour and it comes together quickly without requiring much effort.

About Mango Fool

Mango Fool is quick and easy to make if you have a sudden urge for a dessert and want to treat your guests in style and coolness. It's mango and whipped fresh cream layered with cut mango pieces, mango sauce as topping. 

You can enjoy seasonal mangoes 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 freezer until serving time, the flavours blend together well and gives refreshing taste.

The recipe is flexible and depends on how sweet your mangoes are. Powdered sugar can be used instead of regular sugar too. Sweet and juicy mangoes always give the result, so choosing ones when they are in season makes a real difference.

I make this with Alphonso or Banganapalli mangoes. This is when they come around. My family likes it really well chilled.

Mango Fool Ingredients

• Mango - I have used ripe, sweet mangoes for the puree and the garnish. Juicy ones give you better flavour.
• Fresh Cream - Used to make the dessert rich and creamy. You can also use whipping cream.
• Sugar - I added sugar for sweetness, you can just adjust as per taste
• depending on how sweet your mangoes are.
• Lemon Juice - I used for tangy taste. Adjust quantity based on how sour you like and it balances the sweetness.

Similar Recipes

• Mango Falooda
• Mango cheese cake
• Mango yogurt popsicle
• Mango Ice Lollies
• Mango Watermelon Kiwi Popsicles

How to make Mango Fool Step by Step

1.Chop the mango, reserve 1 tablespoon of chopped mango and take the rest in a blender, add sugar and lemon juice to it. Blend to make a puree.

2.To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer.

3.Add ¼ cup mango puree to it reserving ¼ cup. Mix well.

4.Now it is mixed well and fresh cream mixture is ready. Take your serving glasses, first add mango puree as first layer just a tablespoon or 2 for each cup.

5.Then spoon fresh cream mango mixture and add it till ¾ of the cup. Finally add chopped mangoes as garnish.

6.Spoon some reserved mango puree over it and finally done. Refrigerate for an hour then serve.

Serve chilled!

Expert Tips

• Picking Mangoes - 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.
• Mango Puree - I prefer keeping it slightly pourable so it spreads easily when layering. You get a smoother finish this way.
• Chilling Time - I always refrigerate the dessert before serving. It sets properly and tastes much better when cold.
• Layering - Spoon the layers gently if you want them to look neat. The different layers show up nicely in the glass when you layer properly.

Serving and Storage

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

FAQS

1. Can I make ahead?

Yes you can make it before some time and serve.

2. Which mangoes are best? 

I use ripe, sweet and juicy ones for best flavour and the right texture overall.

3. Can I use powdered sugar? 

Yes you can use and it mixes well into the puree without leaving grainy bits.

4. Can I add condensed milk?

Sure, condensed milk gives a rich a taste and flavour.

5. Can I skip lemon? 

Yes skip, if needed but it adds a bit of freshness and balances the sweetness of the mango.

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

Tried this Mango Fool 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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Mango Fool

Mango Fool is a creamy delight dessert made by layering mango sauce, whisked fresh cream and cubed mangoes. Mango Fool makes occasions special and a must try at home during mango season for its taste. Mango Fool making is simple & quick for sudden dessert cravings and to treat visitors cool & style.

Course Dessert

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

Keyword 30 mins recipes, dessert recipes, easy mango recipes, fresh cream recipe, fruit recipes, lemon recipes, salad, salad recipes

Prep Time 15 minutes minutes

Refrigerating Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 cups

Calories 144kcal

Author Sharmilee J

Ingredients

• ½ cup fresh cream
• 1 medium sized mango (½ cup mango puree)
• 1 tablespoon sugar
• ¾ teaspoon lemon juice

Instructions

• Chop the mango, reserve 1 tablespoon of chopped mango and take the rest in a blender, add sugar and lemon juice to it. Blend to make a puree.
• To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer.
• Add ¼ cup mango puree to it reserving ¼ cup. Mix well.
• Take your serving glasses, first add mango puree as first layer just a tablespoon or 2 for each cup.
• Then spoon fresh cream mango mixture and add it till ¾ of the cup.
• Finally add chopped mangoes as garnish. Spoon some reserved mango puree over it. And finally done.
• Refrigerate for an hour then serve Mango Fool.

Notes

• Choose fully ripen sweet juicy mangoes.
• Making the puree a bit saucy makes it easy to pour and tastes good too.
• You can replace normal sugar with powdered sugar too.

Nutrition

Serving: 75g | Calories: 144kcal | Carbohydrates: 12g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 9mg | Potassium: 116mg | Fiber: 1g | Sugar: 11g | Vitamin A: 997IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 0.1mg

The post Mango Fool Recipe appeared first on Sharmis Passions.

Mango Ambrosia is a delicious assortment of mango custard with fruits & flavours that the family craves for more. Mango Ambrosia is simple and easy to make in minutes. It is an amazing treat in summer season. The smoothness of the mango custard blends well with the fresh fruits and makes it simple and light snack option.

This recipe is made in few minutes and takes little effort, it doesn't need any cooking. This needs short chilling time and is a good option when you want something homemade dessert. Each spoon has mango flavour and with the fruits it feels fresh and refreshing.

About Mango Ambrosia

Mango Ambrosia is a simple easy fruit salad made by combing mango mixture with different varieties of fruits. The mango custard has a rich creamy mixture made with few ingredients like mangoes, milk, fresh cream, sugar, and saffron. It has smooth texture, natural sweet taste from the mangoes.

This dessert is really popular when it is summer and fresh mangoes are available. When you eat it cold it is really nice to have. The dessert actually tastes even nicer when you serve it cold so it is nice to have the dessert, in the fridge and eat it when it is cold.

It is also very easy to make this dessert as it takes just few minutes of your time. You can use the fruits you have at home like apples or bananas or grapes or pineapple or pomegranate or even some extra mango pieces.

Every time you try a combination of fruits the dessert tastes a little different and the texture is also different so you can try out different fruits and see what you like.

I usually make this dessert when I get mangoes that are sweet. Everyone at home loves the dessert. It gets emptied pretty fast. The dessert is one of those things that you can keep in the fridge for a day. 

Mango Ambrosia Ingredients

• Mangoes - I have used ripe sweet mangoes for creamy texture and mango flavour, but you can use any variety you like.
• Milk - Added milk to make the mango mixture smooth and creamy. 
• Fresh Cream - Used to make the dessert rich and creamy. You can also use whipping cream.
• Sugar - Added sugar for sweetness, you can just adjust as per taste depending on how sweet your mangoes are.
• Saffron - Used for mild flavour and natural colour. You can also skip and make this recipe.
• Fruits - I just added mixed fruits like apple, banana, grapes, pineapple and pomegranate for texture and freshness. 

Similar Recipes

• Mango Falooda
• Mango cheese cake
• Mango yogurt popsicle
• Mango Ice Lollies
• Mango Watermelon Kiwi Popsicles

How to make Mango Ambrosia Step by Step

1.To a mixer jar - add mango pulp, sugar and saffron

2.Add milk to it.

3.Blend it well finally add fresh cream and give a quick blend.

4.Now our mango custard is ready. To a mixing bowl - add mixed fresh fruits.

5.Add the custard on top, give it a quick mix. Chill it until serving time.

Serve chilled!

Expert Tips

• Mangoes - I usually use ripe and naturally sweet mangoes because they give the best flavour. 
• Adjust Consistency - You can add little more milk if you like a thinner custard. I have made it slightly thick so it coats the fruits well.
• Fruits - I always add fresh fruits for better taste and texture. You can use any fruits of your choice.
• Chilling - I just chill the dessert before serving because it tastes much better when cold. The flavours also blend nicely after chilling.
• Mix Gently - You can fold the fruits carefully into the custard. This keeps the fruit pieces whole and makes the dessert look fresh.

Serving and Storage

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

FAQS

1. Is it very sweet?

No , It depends on fruits and sugar added. You can always adjust as per your taste.

2. Can I skip milk?

Yes you can try with almond milk or other plant milk. Taste will change little but still good.

3. Can I make custard thin consistency?

If you prefer thinner consistency you can some more milk and adjust consistency.

4. Can I skip saffron?

Yes you can, if it is not available, this dessert will still taste creamy and delicious with the mango flavour.

5. Can I add condensed milk?

Sure, condensed milk gives a rich a taste and flavour.

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

Tried this Mango Ambrosia 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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Mango Ambrosia Recipe

Mango Ambrosia is a delicious assortment of mango custard with fruits & flavours that the family craves for more. Mango Ambrosia is simple and easy to make in minutes. It is an amazing treat in summer season. The smoothness of the mango custard blends well with the fresh fruits and makes it simple and light snack option.

Course Dessert

Cuisine Indian

Keyword custard recipes, dessert recipes, easy mango recipes, fresh cream recipe, fruit recipes, milk recipes

Prep Time 15 minutes minutes

Chilling Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3 cups

Calories 250kcal

Author Sharmilee J

Ingredients

• 2 small sized mangoes
• ½ cup milk
• ¼ cup fresh cream
• 2 to 3 tablespoon sugar
• few strands saffron
• 1 cup fresh fruits I used apple, banana, pomegranate, mango, pineapple, grapes etc.

Instructions

• To a mixer jar - add mango pulp, sugar and saffron.
• Add milk to it. Blend it well finally add fresh cream and give a quick blend. Now our mango custard is ready.
• To a mixing bowl - add mixed fruits.
• Add the custard on top, give it a quick mix. Chill Mango Ambrosia until serving time.

Notes

• Mangoes - I usually use ripe and naturally sweet mangoes because they give the best flavour. 
• Adjust Consistency - You can add little more milk if you like a thinner custard. I have made it slightly thick so it coats the fruits well.
• Fruits - I always add fresh fruits for better taste and texture. You can use any fruits of your choice.
• Chilling - I just chill the dessert before serving because it tastes much better when cold. The flavours also blend nicely after chilling.
• Mix Gently - You can fold the fruits carefully into the custard. This keeps the fruit pieces whole and makes the dessert look fresh.

Nutrition

Serving: 75g | Calories: 250kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 26mg | Potassium: 382mg | Fiber: 3g | Sugar: 38g | Vitamin A: 2089IU | Vitamin C: 52mg | Calcium: 82mg | Iron: 0.5mg

The post Mango Ambrosia Recipe appeared first on Sharmis Passions.

Fried Rice Style Oats is a simple dish made using rolled oats with vegetables, garlic and soya sauce. It gives it a taste of fried rice without any rice at all. The oats just stay light and separate rather than mushy, the vegetables add some crunch totally irrestible.

This can be made for breakfast, lunch, dinner or just as quick snack when there is not much time to cook, and whole thing looks colourful with carrot and cabbage mixed. It takes about half an hour start to finish, most of it just stirring and sautéing so it works well on busy days too.

About Fried Rice Style Oats 

Fried Rice Style Oats is a simple variation to regular vegetable fried rice, using same garlic, pepper and soya sauce flavours, only the base is oats. It has become common breakfast or light meal option in a lot of South Indian homes where people are trying to eat more oats but still want something savoury.

This recipe taste comes mostly from garlic and pepper, oats give a soft, chewy bite once cooked and carrot also gives the dish most of its colour along with bit of natural sweetness. This also works packed for lunch boxes since it does not go soggy quickly.

Rolled oats work best for this since they hold together well and do not turn to mush as easily as quick cooking oats, though quick oats can be used if that is what is available, just use less water and watch the time closely. Cabbage can be swapped for beans or peas, and spring onions can be added on top if there are some in fridge, they add nice fresh bite. 

I usually make this on days when the fridge has bits of vegetables left over from something else, it is one of those recipes that does not really need exact quantities.

Last week I was not in a mood to have porridge so tried this oats fried rice style.With the little dosa batter made dosas for the kids so me and hubby had this for breakfast.

If you like fried rice flavour then am sure you will love this too. After trying oats upma have got the knack to cook oats without mushing it up. Do try this and let me know how you like it.

Fried Rice Style Oats Ingredients

• Rolled oats - Rolled oats just hold its shape much better than instant oats once cooked, giving that separate grain like texture similar to rice.
• Garlic - Crushed garlic is sautéed first and gives more strong flavour.
• Onions - Onions add little sweetness once sautéed.
• Carrot - Carrot brings colour mainly, along with mild sweetness and some crunch, lengthwise chopping works better than dicing it.
• Cabbage - Adds volume without much flavour of its own, softens little on cooking but should still have some bite left.
• Soya sauce - Just small amount is needed here, this is what makes the dish taste like fried rice rather than plain sautéed oats.
• Pepper powder - Gives the heat in this recipe since there is no green chilli used, can be adjusted up if a spicier taste is wanted.
• Salt - Balances everything out, add gradually since soya sauce already carries some saltiness.
• Water - Only used little at a time while cooking oats, this is what keeps oats fluffy instead of turning them soft and sticky.
• Oil - Needed to sauté garlic and vegetables properly, plain cooking oil works fine here, nothing needs to be fancy.

Similar Recipes

• Bread Upma
• Pori Upma
• Tomato Quinoa
• How to cook quinoa
• Millet upma

How to make Fried Rice Style Oats

1.Dry roast oats until slightly golden and a nutty aroma comes

2.Sprinkle 2 tablespoon water cook covered for few minutes then fluff it. Do not pour more water just sprinkle and cook. This is the key to to cook oats without turning mushy.

3.Repeat this(sprinkle water, cook covered fluff it up)until oats is cooked soft yet grains separate, Set aside to cool. Heat oil in a pan - add crushed garlic and saute for a minute.

4.Then add onion saute till transparent. Add carrot and cabbage. Saute for few minutes until it shrinks.

5.Add capsicum toss and cook for few minutes. Do not let the crunchiness go so just toss and cook. Add soya sauce.

6.Add pepper powder and required salt.

7.Cook in high flame for a minute, toss well. Finally add cooked oats and toss it.Mix well and switch off. Add more pepper powder if needed.

Serve hot with tomato sauce!

Expert Tips

• Roasting - I dry roast oats until it smells nutty, this step really changes the final flavour and texture.
• Water - Sprinkle water in small amount rather than pouring it in one go, pouring too much is main reason oats turn mushy.
• Vegetables texture - Cook them on a high flame for couple of minutes so they still have some bite left when serving.
• Cooling - I let cooked oats sit for a few minutes before adding to the pan, it tosses together much more easily this way.
• Oats choice - Quick cooking oats work in pinch but rolled oats give firmer, less mushy result, so that is usually the better choice.
• Tasting - Everyone has different spice tolerance, so it helps to taste once before adding more pepper at end.

Serving and Storage

Serve Fried Rice Style Oats hot, straight off pan, with bit of tomato sauce on the side or plain itself. Works fine on its own without any accompaniment if you are eating it as quick meal. Leftovers keep well in an airtight container in the refrigerator for up to 2 days.

FAQS

1.Can I make it with cooking oats?

You can, just reduce the water a little since they cook much faster.

2.Why did my oats turn mushy?

You probably added too much water, so add it little by little next time.

3.Can I add spring onions?

You definitely can. I skipped them because I didn't have any.

4.Can I add other vegetables?

Yes you can go ahead and use any vegetables you have at home.

5.Can this be make this and store?

Yes you can make this ahead and store for one day and have it. don not keep it for more than that.

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

Tried this Fried Rice Style Oats 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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Fried Rice Style Oats Recipe

Fried Rice Style Oats is a simple dish made using rolled oats with vegetables, garlic and soya sauce. It gives it a taste of fried rice without any rice at all. The oats just stay light and separate rather than mushy, the vegetables add some crunch totally irrestible.

Course Breakfast, Main Course

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

Keyword fried rice recipes, fry, fry recipes, oats breakfast recipes, oats recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 188kcal

Author Sharmilee J

Ingredients

• 1 cup rolled oats
• 2 teaspoon garlic
• ½ cup onions chopped lengthwise
• ¼ cup carrot chopped lengthwise
• ½ cup cabbage chopped lengthwise
• ¼ teaspoon soya sauce
• ¾ teaspoon pepper powder
• salt to taste
• water as needed

Instructions

• Dry roast oats until slightly golden and a nutty aroma comes.
• Sprinkle 2 tablespoon water cook covered for few mins then fluff it, Do not pour more water just sprinkle and cook. This is the key to to cook oats without turning mushy.
• Repeat this until oats is cooked soft yet grains remain separate. Set aside to cool.
• Heat oil in a pan - add crushed garlic and saute for a minute.
• Then add onion saute till transparent. Add carrot and cabbage. Saute for few mins until it shrinks.
• Add capsicum toss and cook for few mins. Do not let the crunchiness go so just toss and cook. Add soya sauce.
• Add pepper powder and required salt. Cook in high flame for a minute, toss well.
• Finally add cooked oats and toss it. Mix well and switch off.
• Add more pepper powder if needed.
• Serve Fried Oats hot with tomato sauce!

Notes

• Roasting - I dry roast oats until it smells nutty, this step really changes the final flavour and texture.
• Water - Sprinkle water in small amount rather than pouring it in one go, pouring too much is main reason oats turn mushy.
• Vegetables texture - Cook them on a high flame for couple of minutes so they still have some bite left when serving.
• Cooling - I let cooked oats sit for a few minutes before adding to the pan, it tosses together much more easily this way.
• Oats choice - Quick cooking oats work in pinch but rolled oats give firmer, less mushy result, so that is usually the better choice.
• Tasting - Everyone has different spice tolerance, so it helps to taste once before adding more pepper at end.

Nutrition

Serving: 125g | Calories: 188kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 315mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3003IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 2mg

The post Fried Rice Style Oats Recipe appeared first on Sharmis Passions.

Mango Pina Colada is a refreshing mocktail made with mango, pineapple juice, coconut water and tender coconut water. It has a naturally sweet and fruity taste. This drink has creamy texture and looks yellow in colour. It has rich taste from mangoes and freshness from pineapple and coconut.

This drink is usually prepared on summer days, family get together party or for festive occasions. This can be served as a welcome drink for guests and before a special meal. It is quick and easy to make recipe, just everything is blended to smooth consistency, anyone can prepare without much effort.

About Mango Pina Colada

Mango Pina Colada is a simple drink made inspired by the classic pina colada recipe, mango adds fruity twist to this drink. It is a non alcoholic drink that can be enjoyed by both children and adults. It can be enjoyed on warm days as a simple drink and uses very few ingredients.

This drink has a smooth and creamy texture with a naturally sweet taste. Mango gives the drink golden colour and adds some thickness and creaminess. Also pineapple adds mild tangy flavour, and tender coconut water makes it light and refreshing.

This drink can be made with either fresh or frozen mangoes depending on the season, both works well. You can adjust the texture, taste, and thickness according for your preference. Add in more tender coconut water or skipping if you prefer. It still tastes refreshing and feels soothing to drink on hot days.

I usually make this for special occasions or for weekend parties, this is quick refreshing drink to enjoy.

Mango Pina Colada Ingredients

• Mango - I used ripe, sweet mangoes for the best taste. Mango gives natural sweetness, thick texture and bright golden colour.
• Pineapple juice - This brings a fresh fruity taste with a slight tanginess. Fresh pineapple juice can be used instead of packaged juice.
• Coconut milk - I simply added coconut milk for creamy texture and gives mild coconut flavour.
• Tender coconut water - Adding tender coconut water makes the drink lighter and adds a fresh flavour.
• Ice cubes - I prefer to add some ice cubes to chill the drink immediately. It also gives that refreshing feel.
• Sugar - Added sugar for sweetness, but its optional, it can be skipped if the fruit is naturally sweet.

Similar Recipes

• Vanilla Milkshake
• Chocolate Milkshake
• Banana Milkshake
• Apple Milkshake
• Strawberry Milkshake

How to make Mango Pina colada Step by Step

1.To a mixer jar - add frozen mangoes. Add pineapple juice and coconut milk. If you want you can add sugar. I did not add as the mangoes and pineapple juice was already sweet enough.

2.Add tender coconut water and few icecubes. Blend until smooth.

Serve immediately.

Expert Tips

• Choose Mangoes - I choose ripe and sweet mangoes so there is no need to add extra sugar.
• Blending - You blend the drink well so that it turns out creamy without any fruit pieces.
• Chilled - I feel the drink tastes much better when all the ingredients are cold.
• Adjust sweetness - I taste the drink before serving and add sugar only if it really needs it.
• Serving - I always serve this just after blending because it tastes more fresh.
• Water - I keep the amount of liquid balanced so the drink stays thick and creamy.

Serving and Storage

Serve chilled Mango Pina Colada as welcome drink or with light snacks. It is best to have it once freshly made, but you can store the leftovers and consume it within a day.

FAQS

1. Can I use fresh mango ?

Yes you can use fresh ripe mango for this recipe, any variety is fine.

2. Can I skip sugar?

No it depends on the sweetness of mangoes and pineapple juice. just taste the drink before adding sugar.

3. Can I skip tender coconut water?

Yes, chilled water can be used. The drink will still taste refreshing.

4. Can I make this ahead?

Yes this can e made ahead and kept in in the refrigerator for hours.

5. Can kids have it?

Yes kids can have it since it is a  non alcoholic drink.

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

Tried this Mango Pina Colada 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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Mango Pina Colada Recipe

Mango Pina Colada is a refreshing mocktail made with mango, pineapple juice, coconut water and tender coconut water. It has a naturally sweet and fruity taste. This drink has creamy texture and looks yellow in colour. It has rich taste from mangoes and freshness from pineapple and coconut.

Course Drinks

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

Keyword 30 mins recipes, dessert recipes, drink recipes, easy mango recipes, Healthy tea time drink, juice recipes, pineapple recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 glasses

Calories 210kcal

Author Sharmilee J

Ingredients

• 1 medium sized mango
• ½ cup coconut milk
• ½ cup pineapple juice
• ¼ cup tender coconut water
• few nos ice cubes

Instructions

• To a mixer jar - add frozen mangoes.
• Add pineapple juice and coconut milk. If you want you can add sugar. I did not add as the mangoes and pineapple juice was already sweet enough.
• Add tender coconut water and few ice cubes.
• Blend until smooth. Enjoy Mango Pina Colada!

Notes

• Choose Mangoes - I choose ripe and sweet mangoes so there is no need to add extra sugar.
• Blending - You blend the drink well so that it turns out creamy without any fruit pieces.
• Chilled - I feel the drink tastes much better when all the ingredients are cold.
• Adjust sweetness - I taste the drink before serving and add sugar only if it really needs it.
• Serving - I always serve this just after blending because it tastes more fresh.
• Water - I keep the amount of liquid balanced so the drink stays thick and creamy.

Nutrition

Serving: 250ml | Calories: 210kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 450mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1123IU | Vitamin C: 45mg | Calcium: 36mg | Iron: 2mg

The post Mango Pina Colada Recipe appeared first on Sharmis Passions.

Chocolate Tea is one of those refreshing drinks that can be enjoyed to unwind after a long day. This tea is just like your regular tea, with a chocolatey twist. It is surely a hit for tea and chocolate lovers and a treat for those who love both. This recipe uses basic ingredients still tastes so delicious, worth trying.

This tea gives a chocolatey flavour as chocolate and cocoa powder adds richness to the tea. This perfectly flavoured tea is wrapped with warmth and comfort, letting your day end perfectly. If making it for yourself or serve this delicacy at a tea party, this version is a hit. Do try yourself and I am sure you will thank me for it.

About Chocolate Tea

Chocolate Tea is made using basic ingredients which includes milk, tea powder, sugar, chocolate and cocoa powder. Cinnamon adds a mild flavour and when combined with chocolate it is a great combo.

It's a one-of-a-kind recipe for those cozy, warm evenings when the rain is drizzling outside and you are happily watching the droplets dancing on your windowpane. Is there a better way to enjoy the rain and unwind your day? The best part about this tea is that I get to enjoy both flavors in one mug - chocolate and tea.

I discovered this version of tea during college. A close friend of mine gifted me a pack of chocolate tea from Ooty. I wasn't sure of the taste but with hesitation, we tried. Amma loves tea, was not so impressed but I was in love with the flavour, aroma, and silkiness of the tea. I had tried my hands on those tea packets in bulk, but all in vain. And the flavor had left its stamp on my taste buds. I couldn't resist trying it myself in my kitchen.

To be honest, it was not close to the tea, which I had tasted but this version was aromatic and instantly nostalgic about my college days. This tea is my personal favourite as it isn't too sweet or heavy for my taste buds.

Chocolate Tea Video

Chocolate Tea Ingredients

• Boiled milk - I used boiled full-cream milk for this tea. You can use skim milk. Boil the milk once before making the tea.
• Tea powder - I have regular tea powder. You can use cardamom tea powder or Assam tea or Darjeeling tea. Avoid using green tea or any other flavoured tea. It might not go well with chocolate.
• Cocoa powder - Add cocoa powder as per measurement. Don't overdo it. It might spoil the taste.
• Dark Chocolate - adds richness, colour and creaminess to this tea.
• Sugar - Sugar is added as per your liking. Adjust according to the sweetness you like.
• Cinnamon - it adds a natural aroma and sweetness to the tea. It also helps in digestion. You can replace cinnamon with cardamom if you are using regular tea powder.

Why this recipe works

• No fancy ingredients or equipment are required.
• Balanced flavour and kids friendly.
• A different tea to serve friends and family.
• Can be customized as per liking.
• Easy and quick to make.

Similar Recipes

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

How to make Chocolate Tea Step by Step

1.To a sauce pan add 1 and ½ cups milk. I have used boiled full cream milk. Boil milk first before proceeding with the next steps.

2.When it starts to boil add 1 teaspoon tea powder, ½ teaspoon cocoa powder, 2 teaspoon sugar, ½ inch cinnamon and 2 teaspoon dark chocolate.

3.Give a quick mix.

4.Chocolate would melt giving it a beautiful colour.

5.Simmer and let it come to a rolling boil.

6.Give a quick swirl and simmer.

7.Let it come to a full boil again.

8.Simmer for a minute and switch off.

9.Transfer to a strainer and strain well. Discard the remains in the strainer.

10.Pour chocolate tea in serving cup and enjoy hot!

Enjoy chocolate tea with a sprinkle of cocoa powder.

Expert Tips

• Brew strong - This is an important step. Boil the tea powder in milk well. Letting it come to full boil and simmering achieves strong brew.
• Mixing - Mix well so that cocoa powder does not form lumps also chocolate melts quickly in the heat.
• Milk - For a creamy, café style chocolate tea, full-cream milk is your best partner. It adds a velvety look to the tea.
• Straining - Even after mixing well, it is important to strain it before serving and discard the remains.
• Additions- adding a pinch of salt may elevate the flavours of cocoa. You can add 1 cardamom for a different flavour.

Serving & Storage

You can serve the tea hot. Sprinkle some chocolate shavings or cocoa powder while serving. If you are serving the tea cold, let the tea cool down completely. Strain and add ice cubes. You can name it Iced Chocolate Tea. It stands as a great option for summer.

Chocolate tea tastes the best when made fresh. However, if you have extra, store it in the fridge for a day. Not more than that. Reheat it on low flame before serving. Don't boil it or the milk may split.

FAQS

1.Can I use tea bags instead of tea powder?

Yes, you can. However, you need to make the tea decoction slightly stronger to balance the flavour of cocoa. You can use one tea bag per cup of milk. Let it steep for longer to get a strong tea flavor.

2.Which cocoa powder works best?

I have used unsweetened cocoa powder. The darker, the better if you like a deep, rich, flavorsome chocolate taste. Don't use chocolate mixes as they're not recommended for chocolate tea.

3.How do I keep milk from curdling?

If you are using full-cream milk, boil the milk before making the tea. Don't boil in high flame and long after adding cocoa. High heat and acidic cocoa can cause curdling. It is advisable to stir it gently and keep the flame low.

4.What sweetener goes well with this?

Sugar is the classic sweetener. However, you can replace sugar with jaggery, or honey. but make sure to add them in the end as it might result in curdling.

5.What are the other spices I can add?

You can add cardamom, cinnamon, and nutmeg. You can experiment with chai masala too.

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

Tried this Chocolate Tea 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 Tea Recipe

Chocolate Tea is one of those refreshing drinks that can be enjoyed to unwind after a long day. This tea is just like your regular tea, with a chocolatey twist. It is surely a hit for tea and chocolate lovers and a treat for those who love both. This recipe uses basic ingredients still tastes so delicious, worth trying.

Course Drinks

Cuisine American, French, Indian, Italian

Keyword drink recipes, flavored tea, Healthy tea time drink, Nutritional Beverage, Nutritional Drink, tea

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 22kcal

Author Sharmilee J

Ingredients

• 1 ½ cups milk
• 1 teaspoon tea powder
• ½ teaspoon cocoa powder
• 2 teaspoon sugar
• ½ inch cinnamon
• 2 teaspoon dark chocolate

Instructions

• To a sauce pan add 1 and ½ cups milk. I have used boiled full cream milk. Boil milk first before proceeding with the next steps.
• When it starts to boil add 1 teaspoon tea powder, ½ teaspoon cocoa powder, 2 teaspoon sugar, ½ inch cinnamon and 2 teaspoon dark chocolate.
• Give a quick mix.
• Chocolate would melt giving it a beautiful colour.
• Simmer and let it come to a rolling boil.
• Give a quick swirl and simmer.
• Let it come to a full boil again.
• Simmer for a minute and switch off.
• Transfer to a strainer and strain well. Discard the remains in the strainer.
• Pour chocolate tea in serving cup and enjoy hot!
• Enjoy chocolate tea with a sprinkle of cocoa powder.

Video

Notes

• Brew strong - This is an important step. Boil the tea powder in milk well. Letting it come to full boil and simmering achieves strong brew.
• Mixing - Mix well so that cocoa powder does not form lumps also chocolate melts quickly in the heat.
• Milk - For a creamy, café style chocolate tea, full-cream milk is your best partner. It adds a velvety look to the tea.
• Straining - Even after mixing well, it is important to strain it before serving and discard the remains.
• Additions - adding a pinch of salt may elevate the flavours of cocoa. You can add 1 cardamom for a different flavour.

Nutrition

Serving: 150ml | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 0.3mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 101IU | Calcium: 1mg | Iron: 0.4mg

The post Chocolate Tea Recipe appeared first on Sharmis Passions.

Arisi Upma is a simple breakfast option made with ground raw rice and toor dal as main ingredients. It is a mild and comforting breakfast dish with a mild cumin and pepper flavour. This has a soft texture with the tiny grains texture, also the tempering gives a nice aroma to the dish which is perfect for all ages.

Arisi Upma can be made for breakfast and can also be enjoyed as a light dinner or evening snack. It is just served on days for a comforting meal option. Rice and dal needs a bit of pre preparation - but you can rinse, dry and grind it coarse and store it. That way it is easy to make arisi upma without much effort for breakfast.

About Arisi Upma

Arisi Upma is a popular quick breakfast option in many tamil household which has been made for generations. This version uses raw rice with toor dal, ground to coarse mixture, unlike other regular version made with semolina. Its a simple recipe which is comforting and filling.

This upma recipe has soft grain texture and feels comforting to have, also the black pepper and cumin seeds adds a mild spiced and earthy flavour. This is made with simple flavourful tempering using mustard seeds, dals, red chillies and curry leaves. Fresh coconut adds a mild sweetness and crunch while eating.

You can make this recipe adjust ingredients according to your taste, to make it spicier by adding extra chilli or add in nuts for richer taste and crunch texture. It is traditionally served with chutney or vatha kulambu but tastes great even with pickle.

You can also replace the toor dal with moong dal if you prefer. I usually make this recipe for breakfast or sometimes for dinner as it is easy to make. I always have a batch of rice dal mixture grind and stored so that it comes handy during busy hours.

Arisi Upma Video

Arisi Upma Ingredients

• Raw rice - I have used raw rice for this recipe. It gives the traditional coarse texture and soft bite. You can use idli rice too thats works well too.
• Dals - I have used toor dal with rice for grinding, urad dal and channa dal for tempering. They give a mild nutty flavour, little crunch and good texture to the upma. You can replace toor dal with moong dal if you prefer.
• Black pepper - Black pepper gives gentle heat without making the upma too spicy.
• Cumin seeds - Cumin seeds adds good aroma and goes really well with pepper. It is best not to skip it.
• Water - Water is used to cook the rice mixture until soft. Add little more if the upma looks dry while cooking.
• Salt - Salt gives good taste. Adjust it as per your preference.
• Oil, Mustard seeds - I have used groundnut oil you can use any cooking oil. Mustard seeds is for tempering. They give upma its usual South Indian flavour and aroma.
• Asafoetida(Hing) - gives a mild flavour and blends well with the spices. You can leave it out if you do not have it.
• Dried red chillies - Dried red chillies gives mild spice and good flavour to the upma. Adjust the quantity as per your taste.
• Curry leaves - Added curry leaves fresh flavour and nice aroma to the tempering. Fresh leaves always taste more good.
• Fresh coconut - adds sweetness and soft texture, also frozen coconut works well after thawing.

How to make Arisi Upma Step by Step

1.Take ½ cup raw rice along with 1 tablespoon toor dal. Rinse it well and spread it on the strainer itself and set aside for 30 minutes to dry. If you are making in bulk you can spread it on a cloth for fast drying.

2.It should be dry like this.

3.Transfer to a mixer jar along with ¼ teaspoon cumin seeds and ½ teaspoon black pepper.

4.Grind it to a rava like consistency and set aside.

5.Heat 1 tablespoon oil in a kadai add ½ teaspoon mustard seeds. Let it splutter.

6.Add ⅛ teaspoon hing, 3 red chillies, few curry leaves, ½ teaspoon chana dal and ¼ teaspoon urad dal. Give a quick saute.

7.Now add the rice dal mixture and saute for a minute.

8.Add 1 ½ cups hot water.

9.Add salt to taste.

10.Give a quick mix and cook covered for 15 minutes in low flame.

11.After 5 minutes give a quick mix.

12.Pat it well.

13.Cook covered in lowest flame possible for 10 minutes. The total cooking time of rice and dal is around 15 minutes.

14.Open and gently fluff it.

15.Add 2 tablespoon grated coconut.

16.Give a quick mix and transfer the upma to a serving bowl.

17.Add little oil to the base and let it cook until crisp and golden brown.

18.Scrape using a sharp ladle.

19.This is called 'kaandhal' and tastes so good.

Serve arisi upma hot with thokku or chutney.

Expert Tips

• Grind coarsely - I always grind the soaked rice little coarse. If it becomes too fine, the texture will not come good. Pulse it few times in mixer until it becomes rava like in consistency.
• Dry before grinding - Drain the soaked rice, dal well and leave it for few minutes for drying before grinding. This gives better texture.
• Mix well - I add the rice dal mixture saute well then add hot water and immediately stir well to avoid lumps.
• Cook in low flame - Once everything is mixed, cook in low flame with the lid closed. It cooks evenly and comes out soft.
• Coconut - You can add coconut while adding hot water itself but I prefer to add it at the last stage for better flavour.
• Stir in between - Stir un between to avoid burning at the bottom.

Serving and Storage

Serve arisi upma hot with coconut chutney or plain. It also tastes good with a little pickle on side. I love to sprinkle little fresh grated coconut on top while serving. Store leftover in fridge and just use within a day. Reheat with water before serving.

FAQS

1. Can I grind rice, dal to a fine powder?

No it is better to grind it coarsely just like rava for its traditional taste and texture.

2. Do I need to soak the rice?

Yes, soaking helps the rice grind easily and cook well. It also gives a soft texture.

3. Can I skip the fresh coconut?

Yes, you can skip it if needed. It gives little sweetness and makes the upma taste even better.

4. What can I serve with?

Coconut chutney is the most common side dish, pickle or little jaggery also goes really well with it.

5. Can I make Arisi Upma ahead of time?

Yes, you can prepare it few hours earlier. Reheat gently with little water before serving if it becomes dry.

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

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

📖 Recipe Card

Print

Arisi Upma Recipe

Arisi Upma is a simple breakfast option made with ground raw rice and toor dal as main ingredients. It is a mild and comforting breakfast dish with a mild cumin and pepper flavour. This has a soft texture with the tiny grains texture, also the tempering gives a nice aroma to the dish which is perfect for all ages.

Course Breakfast

Cuisine Indian

Keyword 30 mins rice recipes

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

• ½ cup raw rice
• 1 tablespoon toor dal
• ¼ teaspoon cumin seeds
• ½ teaspoon black pepper

To temper

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ⅛ teaspoon hing
• 3 red chillies
• few curry leaves
• ½ teaspoon chana dal
• ¼ teaspoon urad dal
• 1 ½ cups hot water
• 2 tablespoon grated coconut
• salt to taste

Instructions

• Take ½ cup raw rice along with 1 tablespoon toor dal. Rinse it well and spread it on the strainer itself and set aside for 30 minutes to dry. If you are making in bulk you can spread it on a cloth for fast drying.
• It should be dry like this.
• Transfer to a mixer jar along with ¼ teaspoon cumin seeds and ½ teaspoon black pepper.
• Grind it to a rava like consistency and set aside.
• Heat 1 tablespoon oil in a kadai add ½ teaspoon mustard seeds. Let it splutter.
• Add ⅛ teaspoon hing, 3 red chillies, few curry leaves, ½ teaspoon chana dal and ¼ teaspoon urad dal. Give a quick saute.
• Now add the rice dal mixture and saute for a minute.
• Add 1 ½ cups hot water.
• Add salt to taste.
• Give a quick mix and cook covered for 15 minutes in low flame.
• After 5 minutes give a quick mix.
• Pat it well.
• Cook covered in lowest flame possible for 10 minutes. The total cooking time of rice and dal is around 15 minutes.
• Open and gently fluff it.
• Add 2 tablespoon grated coconut.
• Give a quick mix and transfer the upma to a serving bowl.
• Add little oil to the base and let it cook until crisp and golden brown.
• Scrape using a sharp ladle.
• This is called 'kaandhal' and tastes so good.
• Serve arisi upma hot with thokku or chutney.

Video

Notes

• Grind coarsely - I always grind the soaked rice little coarse. If it becomes too fine, the texture will not come good. Pulse it few times in mixer until it becomes rava like in consistency.
• Dry before grinding - Drain the soaked rice, dal well and leave it for few minutes for drying before grinding. This gives better texture.
• Mix well - I add the rice dal mixture saute well then add hot water and immediately stir well to avoid lumps.
• Cook in low flame - Once everything is mixed, cook in low flame with the lid closed. It cooks evenly and comes out soft.
• Coconut - You can add coconut while adding hot water itself but I prefer to add it at the last stage for better flavour.
• Stir in between - Stir un between to avoid burning at the bottom.

The post Arisi Upma Recipe appeared first on Sharmis Passions.