This collection of 18 tasty sweet corn recipes includes snacks, rice dishes, curries, soups and salads. Most of these corn recipes are Indian, along with a few international favorites. You can use fresh sweet corn, frozen corn or canned corn in many of these corn recipes. Some traditional recipes, such as bhutte ka kees, are...
Some egg recipes are so simple, but still manage to feel a little special. These Italian baked eggs are one such recipe. Eggs are baked in a flavourful tomato sauce (marinara), topped with parmesan cheese and finished with some fresh herbs. It is simple, comforting and so delicious with some toasted bread. Baked Eggs Recipe...
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Lemon ricotta cake is a soft, moist and delicious Italian cake made with ricotta cheese, lemon zest, butter, sugar, flour and eggs. The ricotta makes the cake really soft, tender, while the lemon zest gives it a lovely fresh flavour. Perfect cake to enjoy with a cup of tea or coffee. Lemon Ricotta Cake Recipe Lemon...
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Crispy Corn is a popular Indian restaurant-style snack made by coating boiled sweet corn kernels with cornflour and rice flour, then deep-frying them. The fried kernels are tossed with chilli powder, chaat masala and other seasonings. The coating is crisp, while the corn remains tender and mildly sweet inside. Crispy corn is served hot as...
READ: Crispy Corn Recipe
Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.
These are perfect celebration treats for Christmas and holiday season. You can gift these to friends and family during the festive times. These muffins stay soft and fresh for several days. Serve it warm with tea or coffee for simple morning treat.
[feast_advanced_jump_to]Christmas Morning Muffins is made using whole wheat flour, butter, eggs and sugar. Cinnamon and nutmeg gives it that warm, festive flavour. The addition of yogurt and milk makes the batter soft and tender. I usually make them with mild sweetness so that they not too heavy.
The texture comes out really soft inside with a slight crumb on top. The crumble topping adds a little crunch. The vanilla glaze drizzle over gives sweetness and shine. Everything works together to make it taste like Christmas.
You can use tutti frutti or cranberries for the topping. Both give nice colour and little bursts of flavour. You can skip the glaze if you prefer less sweet. You can also add dried cranberries to the batter itself if you like. Everyone enjoy them warm with tea or coffee. They stay soft for days and tastes just as good later on.
I make this for my kids as they love the combination of soft muffin with crumbly top. I feel happy when they ask for more because I know it tastes homemade and real.
1.To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.
2.Mix well using a whisk.In another mixing bowl add butter and sugar.
3.Whisk it then add an egg.
4.Whisk well until creamy. Add curd and milk.
5.Whisk well. Then add vanilla essence.
6.Add flour mixture and mix it, Set aside.
7.To prepare the crumble topping : Add all the ingredients listed under 'for crumble topping', mix it and set aside.Now scoop out the batter.
8.Line muffin liners to a muffin tray and transfer scooped out batter to it.Add some crumble topping to each muffin, sprinkle some tutti frutti to it. Bake in preheated oven at 200 deg C for 18-20 minutes or until the top turns golden. Let the muffins cool down completely.
9.To prepare glaze : Add powdered sugar, nutmeg powder, vanilla essence and milk.
10.Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins.
Enjoy!
Serve this warm or at room temperature. You can have it for special occasions, evening tea, after-school snack, or even small birthday party. I like to serve it plain or with some milk. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.
Yes you can, but the muffins may feel little heavier. Oil keeps it more soft.
Yes you can but it add moistness to the muffins
Yes, plain wheat muffins also taste nice. Or add nuts instead.
Check your baking soda and powder, it should be fresh. Also don't over mix the batter.
Keep them in airtight box after cooled fully. Use within 2 days for best softness.
If you have any more questions about this Christmas Morning Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Christmas Morning 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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Chicken Kali Mirch in a rich white gravy is a stellar chicken recipe that’s comforting, satisfying and so tasty. This chicken curry is ready in under 45 minutes and can easily make a weeknight dinner feel special.
This chicken kali mirch has turned out to be one of my favourite chicken gravy recipes ever. This recipe ticks all the right boxes when it comes to comfort food. The gravy is smooth and luscious but not heavy; it’s warm, fragrant, gently spiced. The chicken pieces remain juicy and soak up all the black pepper flavour. The recipe is really simple and you don’t need fancy any
This chicken curry is also known as murgh kali mirch or black pepper chicken gravy/curry. Ans while it’s not a very popular restaurant dish, I guarantee is you it’s a hundred percent worth trying! And you’ll be titled the curry master every time you try it.
Here’s what you need for marinating the chicken, which is the first step in this recipe
Chicken: I recommend bone in, skinless chicken pieces for this recipe, commonly known as ‘curry cut’ in India. If you don’t have this cut available where you are, use thighs and drumsticks instead.
The rest is a simple marinade of, pepper, lime juice and salt.
Super simple – I’m breaking this down into 4 parts
1-2 Marinate the chicken pieces in lime juice, salt and pepper till the chicken is nicely coated. Set aside for 20 minutes while you make the onion paste
3. Saute the onions, ginger and garlic in oil to soften and cook them
4. Look for a light golden brown colour. We don’t want to caramelise the onions too much or the colour of the gravy will change
5. Cool the onion mixture completely and then grind it in the smallest jar of the mixer grinder along with cashews and a dash of water
6. Blend to a smooth, creamy paste
7. While the onion paste is cooling down, heat oil in a pan and add all the chicken pieces. Sear on high heat for 2-3 minutes on each side
8. Flip the chicken pieces and cook on the other side – we are looking for a nice golden sear to lock in the flavours
9. Remove the chicken pieces and in the same pan, heat more oil and add the whole spices. Saute for a minute
10 Add the onion paste and cook it for a few minutes till it reduces to half
11. Add the chicken pieces and coat them well with the onion mixture
12. Reduce the heat, whisk the yogurt and add it to the pan along with garam masala. Quickly toss this around till the yogurt cooks a bit and you can see oil separating from the sides. If you don’t keep tossing it, the yogurt will split and can give the curry a grainy texture.
13. Add green chillies and water and mix well
14. Cover and cook the chicken for 15-20 minutes till its tender and cooked through
15. Add kasuri methi, ground black pepper and the cream
16. Give it another mix and turn off the flame. Chicken kali mirch is ready!
If you are looking for a mildly spiced, but super tasty gravy (I always hear a lot of our international readers saying its too spicy etc), then this is it! The combination of onions, black pepper, yogurt and cream make this gravy so lickable, you’ll be eating it off the stove. I know I do!
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This article was researched and written by Urvi Dalal.
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Peas Kurma Recipe also known as pattani kurma is a simple curry made without coconut, tomatoes, yogurt to create a creamy peas kurma. This curry can be made in less than 30 minutes and goes perfectly well with chapati, pulao or idiyappam. Peas Kurma Recipe (Pattani Kurma) One of our families favorite kurma or curry...
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Amma would make 9 varieties of sundal every year for Navratri, ever since I can remember - one for each of the nine days, the recipe almost always the same, just the type of bean or legume changing with each day. This chana (chickpea) sundal recipe is the version I know by heart now, and […]
READ:Chana Sundal Recipe – Easy South Indian Chickpea Salad for Navratri
New Delhi, 10th September: The 13th edition of The Big F Awards concluded at The Westin, Gurgaon, bringing together accomplished professionals, emerging talent and enterprising brands from across India’s culinary and hospitality landscape. More than a celebration of achievement, this year’s edition reaffirmed the platform’s core principle: recognition must be earned through a credible and rigorous evaluation process.
At the heart of The Big F Awards is a jury-led approach designed to place merit ahead of visibility, reputation or commercial scale. The awards follow a structured and independent evaluation process, with entries assessed through successive rounds of screening and scoring against defined parameters including originality, execution, consistency, quality and sectoral relevance. The framework is designed to ensure that every participant is assessed on the strength of their work, rather than their profile, popularity or market presence.
The jury for the 13th edition comprised Chef Nita Mehta, Chef Kunal Kapur, Chef Ashish Bhasin, Chef Sabyasachi Gorai, Pawan Soni, Diwan Gautam Anand, Sameer Bawa, Khurafati Nitin, Rocky Singh and Anirudh Singhal. Bringing together experience across cuisine, hospitality, media and business, the panel applied a common evaluation framework to assess the nominees and arrive at the final results.
Importantly, the process is built to create a level playing field. Commercial size, public visibility and geographical location do not determine recognition. The platform actively seeks to bring deserving work into consideration, including independent ventures, emerging professionals, newer businesses and establishments that may not always receive the same visibility as larger or more established names.
The awards also maintain a clear separation between participation and recognition. There are no nomination fees and no pay-to-participate mechanisms, reinforcing the principle that an award should be a result of merit rather than commercial participation. Winners are not disclosed in advance, with the final results remaining confidential until they are announced at the awards ceremony.
Speaking after the ceremony, Pawan Soni, Host & Jury member, The Big F Awards, said, “Thirteen editions have reinforced our belief that credibility cannot be created through a trophy or an announcement; it comes from the process behind it. This year, in the 6-month long process the jury evaluated nominations with the same discipline across categories, looking closely at the work, its consistency, execution and relevance. What stood out was the diversity of talent—from established names to smaller ventures and professionals receiving national recognition for the first time. That is precisely what we want The Big F Awards to stand for: a platform where deserving work has an opportunity to be recognised on merit, irrespective of visibility or scale.”
The 13th edition saw participation from independent ventures, established organisations, chefs, restaurateurs and emerging businesses across multiple regions and formats. The broad participation model reflects the awards’ continued effort to identify and recognise excellence beyond conventional industry circles.
The recipients included Megu, who won League of Legends Awards, followed by Nisaba in the Noteworthy Newcomer category. Inja received the Restaurant of the Year distinction, while Best Cocktail Bar, Cocktail Menu of the year and Best Debut Bar were presented to AaBbCc.concept. Further honours went to Porus Arora for Restaurateur of the Year and Sahil Sambhi for Nightlife Entrepreneur of the Year.
Highlights from the evening included Chef Manish Mehrotra, Chef Harpal Singh Sokhi, Rocky Singh, Rocky Mohan, Chef Manisha Bhasin, Zorawar Kalra, Sid Jalan amongst other dignitaries attending the presentation ceremony.
As The Big F Awards closes its 13th edition, its focus remains unchanged: to build recognition around work that stands up to scrutiny. The platform will continue to expand its outreach for the next edition, bringing a wider pool of professionals, establishments and businesses into a process where credibility, consistency and merit remain at the centre of recognition.
The Big F Awards is a Delhi NCR-based platform recognising excellence across the food and hospitality industry through a rigorous and independent evaluation process. Founded on the belief that credible recognition must be rooted in process rather than perception, the awards follow a structured jury-led evaluation framework, with entries assessed against defined parameters. The platform maintains a zero nomination fee and no pay-to-participate policy, ensuring that recognition remains independent of commercial participation. Over 13 editions, The Big F Awards has sought to create a credible platform that recognises established as well as emerging talent based on the merit of their work.
Given below is the complete list of winners:
Given below is the complete list of winners:
The Big F Awards 2026 – Winners
Indian Cuisines
World Cuisine
The Big F Awards Special
Nightlife
Peerkangai curry also known as ridge gourd curry, beerakaya kura or turai is a simple and comforting South Indian side dish made with fresh ridge gourd, onion, chillies, spices and a simple tempering. It is one of those easy vegetable recipes that can be made quickly for lunch or dinner. Serve it with hot steamed...
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If you love strawberries, you must try this simple vanilla balsamic strawberry with yogurt. Fresh strawberries are tossed with vanilla, balsamic vinegar to bring out their natural sweetness. It is quick to make, refreshing and makes a lovely light dessert. Yogurt with Strawberries If you haven't tried strawberries with yogurt, you are missing out. This...
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Sambaram is a Kerala style spiced buttermilk. Sambaram is a refreshing drink made by blending curd with water, green chili, ginger and salt. Sambaram is served as a part of Onam Sadhya as it helps in digestion of the huge spread of Sadhya. Learn to make Sambaram with step by step pictures and video.
I have tasted sambaram only few times, now I can easily make at home itself. Sambaram is served in Onam Sadya meal as it helps in digestion. Not only for Sadya you can even make this spiced buttermilk to beat the scorching heat.
[feast_advanced_jump_to]Sambaram is a Kerala style spiced buttermilk made using thick curd, small onion, green chilies, curry leaves and salt. Sambaram is a popular drink served in Onam Sadya meal. It takes just 5 minutes to prepare Sambaram.
Sambaram is a refreshing summer drink, a slightly different take to the South Indian Neer Mor. Sambaram or Spiced buttermilk is the Kerala version of Moru / Chass / Majjiga / Majjige / Taak. This Kerala version of spiced buttermilk is also called as Sambharam or Moru or Pacha moru or Morum vellam.
Sambaram is sold commercially as a street food and in juice & petti (local) shops in Kerala. It is a very good replacement for tea, coffee or juices in summer between breakfast and lunch. It is a very refreshing drink to beat the heat.
My memory of Sambaram dates back to childhood days during my train journey to Goa where it was offered in packets - I could not stop with one - well most of us could not! You feel the stomach is really filled after having Moru during the diet / fasting days.
Sambaram is best in summer and gives a refreshing feel. It also aids in digestion and hence can be served as one of the dish whenever we have huge spread. Since Sambaram is a body cooler, it is better to avoid in rainy days and after evening or else one may catch cold!
1.First get ready with ½ inch ginger, 2 small onion and 1 long green chili. Chop them roughly.
2.Take a hand mortar and pestle and crush using it. You can use mixer to crush it roughly too.
3.Crush roughly but do not make it a fine paste if using a mixer just crush it coarsely.
4.Crush like shown below. Set aside.
5.To a mixing bowl : add 1 cup thick curd.
6.Add 1 and ½ cups water to it.
7.Whisk well. I used my hand churner to do this.
8.Whisk until smooth and creamy.
9.Add required salt to it.
10.Add crushed ginger,onion and green chili.
11.Add finely chopped curry leaves.
12.Mix it well.
13. Sambaram is ready to serve!
Serve chilled!
Serve Sambaram chilled. Sambaram can be served as a part of meals or as a mid day drink. Garnish with coriander leaves or mint leaves to make Sambaram more appealing and refreshing.
Add ice cubes to make Sambaram exciting for kids and those who likes to have it with ice. Since buttermilk becomes sour after few hours, consume it fresh.
Sambaram (Sambharam / Moru) is a refreshing drink made by blending curd (yogurt) with water, chili, ginger and salt. Sambaram is the Kerala version of Moru (Tamil) / Chass (Hindi) / Majjiga (Kannada) / Majjige (Telugu) / Taak (Marathi).
No. While the buttermilk is raw, Sambaram is flavored with chilli,, ginger and salt. However Sambaram, Moru, Chass, Majjiga, Majjige, Taak are all similar but prepared with slight variations in the ingredients.
If you have any more questions about this Sambaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Sambaram 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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Breakfast Recipes should be nutritious, balanced and complete. A balanced breakfast includes a mix of carbohydrates preferably whole grains, protein, healthy fats, and fruits/vegetables. Here is a collection of healthy, complete and balanced breakfast recipes.
Breakfast is the most important meal of the day so skipping / eating less makes us tired easily. So presenting here 25 easy, quick and healthy kids breakfast ideas. Here I have shared mostly Indian breakfast ideas along with few other ideas too.
[feast_advanced_jump_to]The word "breakfast" literally means "to break overnight fast" from the night before. Breakfast is one of the most important meal of the day which is usually had in the morning.
A nutritious breakfast is incredibly important for kids to start their day with energy. Here are some ideas for a balanced and tasty kids breakfast. But remember to keep portions appropriate for your child's age and preference. Additionally, aim for a balance of carbohydrates, protein, and healthy fats to ensure sustained energy throughout the morning. Always consider any allergies or dietary restrictions your child might have when preparing their breakfast.
You can make easy and quick to make breakfast recipes like idli, pongal, dosa, upma and make elaborate recipes like sandwich, kichadi, paratha, rava dosa, oothapam etc during weekends.
I have shared both traditional and fancy breakfast that will be liked by all. I am sure this will help you plan a breakfast menu for your family that is nutritious and balanced.
These breakfast recipes will be perfect for all weekday mornings and lazy weekend breakfasts too. Push all the fancy and little time consuming menus to weekend. I always prefer to make idli, dosa, pongal, health mix etc for weekdays and reserve pancakes, muffins, sandwiches etc for weekends as we can enjoy breakfast at leisure.
I have heard mothers complaining that kids usually skip breakfast or eat very little in their hurry to catch the bus to school. I face the same challenge of feeding mittu daily, but from this year I've started to give her breakfast first, then when she is about to leave I feed her with milk / juice. When I give milk first, it fills her tummy and she doesn't eat breakfast properly so from this year I changed her routine as suggested by her doctor. Also in the last minute its easy for her to drink so even if she leaves half the milk I don't mind as I know her breakfast will keep her tummy full till snack / lunch time.
The breakfast menu idea that I post here is my own idea and will be based on what I feed for my daughter or sometimes ideas inspired from friends and relatives too.
Shared 25 kids breakfast idea here you can get the full recipes in the list above.
If you have any more questions about this Breakfast Recipes do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Breakfast Recipes? 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 Paratha is a warm and comforting dish that brings together the softness of homemade paratha with the gooey richness of melted cheese. It's an easy-to-make paratha that feels both tasty and filling. It's ideal for days when you want something quick but satisfying. The combination of melted cheese with carrots and warm spices creates a deliciously hearty bite. Learn to make Cheese Paratha with step by step pictures.
This recipe is perfect for busy mornings or quick dinners. It's satisfying and full of flavor. The cheesy filling makes it a go-to option for kids and cheese lovers. This recipe can be enjoyed plain or with a simple side of curd. It's a cozy, filling meal that works for any time of the day. It's the kind of dish you'll want to make again and again for its taste and ease.
[feast_advanced_jump_to]Cheese Paratha is a flavorful Indian flatbread made with a stuffing of grated cheese and mild spices. It's one of the most loved parathas by children and is often served as a special breakfast or packed into lunchboxes. The paratha is roasted until crisp outside while the cheese melts beautifully inside.
This is a quick and easy-to-make recipe with simple ingredients. This recipe also includes grated carrots, which enhance the nutrition and add a slight crunch to the filling. You can easily make it even on a busy morning or after a long day. The parathas are soft yet crisp on the edges and stay good for a few hours when packed.
Carrot Cheese Paratha is one of the regular stuffed paratha that I pack for mittu's lunchbox. The idea of stuffing was given by a dear friend during our casual talk and I loved the idea. First I was stuffing just cheese then started to combine carrots along with it to make it even more healthy and filling.
This cheese paratha is a versatile recipe. You can easily customize the filling and adjust your spice level to your taste. You can switch the cheese, add more veggies, or even mix in herbs to create your own version. It's a must-try if you're looking for a fun, filling, and satisfying meal.
1.In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add ½ teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest for a while until we prepare the stuffing.
2.Trim the edges, scrap off the outer skin and grate the carrots. Dry roast grated carrot in a pan for 3-5 minutes. Then in a mixing bowl add carrot, grated cheese, roasted jeera powder and chat masala powder.
3.Give a quick mix. Make equal sized balls with the chapati dough and make it ready. Roll each ball into a thick circle, keep the stuffing in the middle seal it by pulling all the edges to the center as shown below.
4.Seal it completely, flip over and sprinkle flour.
5.Then roll it into a thin / thick parathas as per your preference, dust flour then and there to avoid sticking. Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee. Once it starts to bubble on one side.
6.Flip over to other side and cook till brown spots appear here and there. It nicely puffs up like poori, just press it.
Serve it hot with plain curd or tomato sauce and garlic pickle. What else do you need?! Yum combo!!
Serve Cheese Paratha hot with tomato ketchup, curd, or your favorite pickle. It's also delicious with green chutney or just plain butter.
You can store the dough and stuffing separately in the fridge for a day. Prepare fresh parathas when needed. Leftover parathas can be reheated in a tawa and served hot.
Yes, you can make a plain cheese filling or try other veggies like onion, capsicum etc.
Processed cheese or mozzarella melts well and gives a creamy texture.
Make sure to seal the dough ball tightly before rolling. Roll gently and evenly.
It's best served fresh and hot, but you can roll them out and refrigerate. It gets a bit dry so may be store in fridge for an hour or so not more than that. Cook just before serving.
Yes, it stays soft and tasty for a few hours, making it a great lunchbox option.
Yes, a mix of wheat flour and all-purpose flour gives a slightly softer texture.
If you have any more questions about this Cheese Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Cheese Paratha 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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Kadai Mushroom is a tasty North Indian side dish made by cooking mushrooms in a tangy tomato and onion-based sauce. This dish goes perfectly with flatbreads like roti, naan, or chapati, and it also works wonderfully with rice dishes like pulao or fried rice. It's a quick and easy-to-make recipe, offers a rich, comforting flavor in every bite. Follow the step by step instructions to make Kadai Mushroom.
Kadai mushroom is a flavorful side dish as mushrooms absorb all the flavors from the creamy gravy, making each bite flavorful and satisfying. The recipe uses simple ingredients, making it a perfect option for a delicious meal. Whether you're preparing a family dinner, a quick meal, or something for a special occasion, Kadai Mushroom is an excellent choice.
[feast_advanced_jump_to]Kadai Mushroom is a popular vegetarian dish loved in many households. The dish has bold, rich flavors, with creamy gravy that pairs perfectly with tender mushrooms. It's a favorite for people of all ages and gets its name from the "kadai," the traditional wok-like pan used for cooking it.
This recipe is flexible and can be easily customized to suit your taste preferences. You can adjust the spice level to suit your taste. You can make it mild or add green chilies or chili powder for an extra kick. It's also a great choice for vegetarians and vegans, as it doesn't contain any animal products.
Kadai Mushroom is my favorite or I should say anything tagged as 'kadai', I just love it. The spice mix is the main reason I guess, the flavor of freshly ground spices is so good and that's the reason I love kadai paneer too.
I often make either Mushroom Biryani or Pepper Mushroom so this kadai mushroom is my last option as its only me who loves kadai mushroom so its given the last priority but given a chance I never leave it. Looking for a simple mushroom curry then mushroom do pyaza will be the best choice.
This recipe can be paired with a variety of sides, making it a complete meal. It is a tasty dish with a mix of flavors. The tomatoes add tang, the onions bring a bit of sweetness, and the spices give it the right amount of heat. It's made with simple pantry ingredients, but tastes as delicious as restaurant ones.
1.Clean mushroom as shown in the link, slice it and keep aside. Dry roast coriander seeds and red chilies for few minutes until nice aroma comes. Cool down, transfer to mixer and grind it to a slightly coarse powder, Set aside.
2.Heat oil, add onions, ginger garlic paste and sauté till onions turn slightly browned. Next add the spice powder and sauté for a minute.
3.In a mixer add tomatoes and grind to a fine paste and add it along with onions.
4.Saute till raw smell leaves, then add little water and let it boil. Add garam masala powder. While it boils in another pan add little oil, toast capsicum and onion for 2 minutes, Set aside. Then add mushroom and sauté for 2 minutes.
5.Then add mushrooms and cook till it turns soft. Then add fresh cream and let the gravy boil.
6.When the gravy starts giving a nice aroma, and the consistency is semi thick add toasted onion capsicum and give a quick stir. Finally garnish with coriander leaves, kasoori methi and switch off.
Serve hot with pulao or roti!
Serve Kadai Mushroom hot with roti, naan, chapati, or steamed basmati rice. You can also pair it with fried rice or pulao for a complete meal.
If you have leftovers, store them in an airtight container and refrigerate for up to 2 days. Reheat before serving to restore the consistency of the gravy.
Yes, you can substitute mushrooms with paneer, peas, or cauliflower for a different version of the dish.
Yes, you can use coconut milk or cashew or almond cream for a dairy-free option.
You can increase the number of green chilies or add chili powder to make it spicier.
Adjust according to your preference.
Yes, Kadai Mushroom can be made ahead and stored in the refrigerator for up to 2 days. Add little milk or water if it is too thick while reheating.
If you prefer a thicker gravy, cook it for a few extra minutes to reduce the liquid, or add a tablespoon of cornstarch mixed with water to thicken it.
If you have any more questions about this Kadai Mushroom Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Kadai Mushroom 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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Prawns are a tasty and quick-to-cook seafood. They have a mild sweet flavor and a tender texture that makes them great in many dishes. Cleaning and deveining prawns might seem like a bit of work, but it's necessary to make sure that they're safe to eat. By cleaning the prawns properly, you can have a cleaner and healthier meal.
Deveining prawns is a simple process. With a few easy steps, you can clean them quickly. This will help you to know about how to clean prawns and remove the vein, making them perfect for any dish you want to prepare. Though this may take some time, it's worth the effort for a delicious and safe seafood experience.
[feast_advanced_jump_to]Cleaning prawns is important for both flavor and health. The black vein that runs along the back of prawns is their digestive tract and can contain waste. Removing it not only makes the prawns cleaner, but also improves their taste and makes them easier to digest.
You can buy prawns with or without the shells. If you buy prawns with shells, you'll need to peel them first before cleaning. The color of the vein can vary, from black to gray or even white, but it should always be removed. Once cleaned, prawns can be used in many dishes, from curries to pasta, without worrying about impurities.
Cleaning prawns is a simple task. Once you know how to devein them, the process becomes quick and easy. You can easily clean the prawns and add them to your dishes.
I had been wanting to post this since long but me and nonveg dishes always don't share a great bond as you all know and hence the delay. So when amma was cleaning I shot the pictures to post it here.
1.Take prawns in a bowl .I got it shell removed if you have shells then first take it out and then proceed. Take a prawn turn to the back side, you can see a vein black in color sometimes it looks grey or even greyish white.
2.Use a small sharp knife to make a slit along the middle of the back. Pull out the vein and discard it.
3.You can see all the veins here. Now the prawn is deveined and is ready. Rinse it with water 2-3 times.
4.Add little turmeric powder and wash it once. Now cleaned prawns is ready to cook.
Once cleaned and deveined, prawns can be used in any recipe you like.
If you're not using them immediately, store them in an airtight container in the fridge for up to two days. For longer storage, freeze them in a zip-lock bag. When freezing, make sure to remove any excess air from the bag to prevent freezer burn.
Yes, the vein contains waste and can cause digestive issues if eaten. It's best to remove it before cooking.
After making a slit along the back, gently pull out the vein. Ensure there are no black thread-like pieces left.
If the vein is tough, you can use a toothpick or fork to gently loosen it before pulling it out.
While optional, turmeric helps remove odor and adds an extra layer of cleanliness to the prawns.
Cleaned prawns can be stored in the fridge for up to two days or frozen for up to a month.
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Varagu Pongal is a traditional South Indian dish made with Kodo Millet, also called varagu in Tamil. It's a wholesome and nourishing dish seasoned with aromatic spices. This can be enjoyed for breakfast or during festive occasions. It's a healthy alternative to rice-based dishes, making it a great option for people looking to reduce carbs intake. Follow the step by step instructions to make best tasting Varagu Pongal.
Millets like varagu are rich in magnesium, iron, and fiber, which helps regulate blood sugar levels. This dish combines health benefits with a savory and satisfying flavor. It's a great choice for a healthier meal. It's quick to prepare and perfect for both busy mornings and special occasions, offering a balanced meal.
[feast_advanced_jump_to]Varagu Pongal is a simple and comforting dish, popular in South Indian homes and loved for its gentle, soothing taste. This dish has a mild, savory flavor. The dish is enhanced with ghee, cashews, and spices like cumin, pepper, and ginger. It's a light yet filling meal, making it easy to digest and perfect for starting the day or as a satisfying snack.
This recipe is made with simple ingredients. It's usually prepared in a pressure cooker, but it can also be made in instant pot for ease. The tempering adds a rich flavor, with roasted spices creating a beautiful aroma in the dish. The recipe is simple enough for beginners to try.
This recipe is versatile, it pairs wonderfully with coconut chutney, sambar, or even a simple pickle. It's an excellent choice for anyone looking for a delicious and nutritious meal. You can easily customize the consistency to suit your preference-either soft and creamy or slightly grainy. The mild taste also makes it ideal for both kids and elders.
I often make varagu pongal with coconut chutney and tiffin sambar and the combo is so good. This is easy and quick to make for breakfast that you can just make it in a jiffy and serve it. You can use the same recipe and use other millets like kuthiraivali, samai, thinai etc.
1.Dry roast moong dal till golden brown. Transfer to pressure cooker, then Rinse the millet well, drain water and add it to cooker. Add water and pressure cook for 3-4 whistles in medium flame. Switch off.
2.Once pressure releases, mash up rice and dal well with a ladle. Now get ready with the tempering items. Heat oil in a pan - add the items listed under ' temper' let it splutter.
3.Then fry cashews in ghee and transfer both tempering and fried cashews to the pongal. Give a quick stir.
Serve hot with a drizzle of ghee on top along with chutney and sambar.
Serve Varagu Pongal hot with a side of chutney or sambar. It's perfect for breakfast, lunch, or dinner.
You can store it in an airtight container, but let the pongal cool completely before transferring it. It can be stored in the refrigerator for up to 1-2 days. Heat before serving, sprinkle little hot water to make the consistency perfect.
Yes, you can use other millets like foxtail or barnyard millet in place of varagu. The cooking time may vary slightly.
Yes, you can use oil as a substitute for ghee if you prefer a vegan option.
Yes, you can add vegetables like carrot, peas to make the dish more nutritious, whole some and colorful.
It's best served fresh and hot, but you can make it ahead of time and reheat it with a little water or ghee to restore its moisture.
Yes, varagu rice is naturally gluten-free, making this recipe suitable for those with gluten sensitivities.
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Moong Dal Sundal, also called Pasi Paruppu Sundal, is a light and healthy South Indian snack made with yellow moong dal. It's an easy-to-make recipe and doesn't need any soaking, making it a quick option. This recipe is a comforting snack that is full of flavor and has a soft, crumbly texture. It's mildly spiced and topped with coconut, making each bite simple yet satisfying.
This snack recipe is a healthier alternative to fried snacks. It's often prepared during festivals and special occasions. It is also packed with nutritional benefits. It's rich in protein and fiber, helps with digestion and keeps you full for longer. Whether as a snack between meals or a light side dish, it's an excellent way to enjoy something tasty and nutritious.
[feast_advanced_jump_to]Moong Dal Sundal is a traditional dish made with simple pantry ingredients. It's commonly made in South India. The texture is soft and slightly crumbly, which makes it easy to eat and enjoy. It has a mild flavor, and the tempering adds the dish a warmth flavor. It's a light dish that's quick to make, making it perfect for any time of the day.
This dish is made with simple and healthy ingredients, making it both nutritious and easy to prepare. It's naturally gluten-free. This delightful snack recipe requires no fancy ingredients. This dish is great when you want something light, quick, and full of flavor. It works well as a snack or a side dish with your meals.
We don't have the custom of keeping kolu so I am here with the sundal recipes for navaratri. Paasi Paruppu Sundal is very easy and simple to make but the trick part here is to cook moong dal perfectly.
This is a versatile recipe that can be easily customized to your taste preferences. You can adjust the spice level to your liking or even add other ingredients like roasted peanuts or vegetables for variation. If you're looking for a simple snack this Moong Dal Sundal surely satisfies your soul with its soothing taste.
1.Dry roast moong dal till slightly golden browned. Set aside. Boil water, once it starts to boil vigorously add roasted moong dal, little salt and let it cook in low flame.
2.The grains should be separate but when you press each dal, it should be soft that is the correct way to cook moong dal for sundal. This may take just 3-5 minutes. Switch off, strain water and set aside. In a pan heat oil - add the items listed under 'to temper' let it splutter. Add a pinch of turmeric powder.
3.Now add cooked dal and just toss it. Add coconut and give a quick stir. Switch off.
Serve hot / warm as a evening snack!
You can serve this Moong Dal Sundal warm as an evening snack or side dish for meals.
You can store it in an airtight container. It can be kept in the fridge for up to 1-2 days but is best enjoyed fresh for optimal texture.
It's best enjoyed fresh, but you can prepare it ahead of time, heat it and serve hot.
While moong dal is ideal, you can try with chana dal, black chana, white chana for a different taste.
It pairs well with tea, coffee, or as a light snack with meals.
Yes, you can add finely chopped vegetables like grated carrots or onion for extra taste and texture.
This recipe is already vegan. Use plant-based oil for tempering.
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Sundakkai Vathal Kulambu is a South Indian curry made with sundakkai vathal (dried turkey berry), tamarind, and a flavorful mix of spices. This dish is delicious and has numerous health benefits. Sundakkai is rich in antioxidants and is often used in traditional dishes to treat digestive issues. It adds a unique bitterness to the curry, which is perfectly balanced with the sweetness of jaggery and the tanginess of tamarind.
Sundakkai Vathal Kuzhambu is made with simple ingredients that are easy to find in most South Indian kitchens. This kuzhambu has a bold, deep flavor from the sundakkai vathal. It's a comforting dish packed with traditional Tamil flavors. You can try this simple recipe and enjoy its delicious taste.
[feast_advanced_jump_to]Sundakkai Vathal Kulambu is a traditional Tamil dish known for its bold and complex taste. This recipe is made with sundakkai vathal as the key ingredient, the kulambu brings out rich, earthy flavors with a perfect balance of spice, tanginess, and subtle sweetness. The bitterness of sundakkai blends beautifully with the curry. It is called Vatha Kulambu or Vathal Kuzhambu
This dish is a staple in many Tamil households and is often prepared during regular weekdays as well as special occasions. Its thick, aromatic curry can be paired with hot steamed rice and a dollop of ghee, creates a soul-satisfying meal. It also goes well with millet rice or can be served as a flavorful side dish for idli or dosa.
This recipe is a wholesome and comforting option, especially when you're looking for something that is both tasty and good for your health. Even if you're new to using sundakkai in cooking, this dish is a great introduction. With the right preparation, it loses its bitterness and adds depth to the curry. It's a dish filled with warmth and the richness of Tamil cuisine perfect to pair up wit rice and curry of your choice.
1.Soak tamarind in hot water and extract the thin tamarind water. Peel the skin of garlic and small onions and make it ready. In a tadka pan - fry the sundakkai vathal till dark browned.
2.In a kadai / pan heat oil - add the items listed under 'to temper', then add onion and garlic, fry for 2 minutes. Then add sambar powder.
3.Fry for a minute. Then add tamarind water and let it boil for few minutes. Let it boil for few minutes till oil separates and it becomes slightly thick.
4.Then add sundakkai vathal and let it boil for a good 5 minutes in low flame. Then finally add jaggery stir well and switch off.
Serve with hot rice.
Sundakkai Vatha Kulambu is best served hot with plain rice and a side of vegetable or papad. You can also enjoy it with dosa or idli for a flavorful twist.
Stays fresh for up to 2 days at room temperature or can be stored in an airtight container for up to a week in the refrigerator.
It's dried turkey berry, used in South Indian cooking for its health benefits and unique bitter flavor.
Yes, but dried sundakkai gives a more intense and traditional flavor.
Yes, It adds a lovely balance of sweetness to the curry.
Yes, you can replace it with a mix of coriander powder, red chili powder.
Yes, but the flavor will change. They add a good flavor base to the kulambu.
You can try manathakkali, maa vathal, or even a mix of different vathals for a different taste and flavor.
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Vella Puttu is a traditional South Indian sweet made using jaggery and rice flour. It is usually prepared during festivals like Gokulashtami and Navratri. This recipe has a soft, crumbly texture and a mild sweetness that makes it comforting. It's one of those dishes that brings a rich taste and beautiful aroma.
Vella Puttu Recipe is perfect for people who prefer sweets that are not too sugary or heavy. It is made with simple ingredients and it doesn't require much effort to prepare. Even though it's a festive sweet, this recipe can be made on regular days when you feel like having a quick and tasty homemade snack or dessert.
[feast_advanced_jump_to]Vella Puttu is a much-loved sweet dish with a soft, crumbly texture and a homemade taste. It is made with just a few ingredients - mainly jaggery, rice flour, cardamom, and coconut. These ingredients come together beautifully to create a sweet that feels light yet full of flavor.
Vella Puttu is a beloved treat in many households, especially during festive times. It's not just about the taste-it's about the memories, traditions, and the joy of sharing something homemade with others. The aroma of melted jaggery mixed with cardamom and coconut often fills the kitchen, making it a warm and inviting delight.
This recipe is also perfect for beginners. Since it doesn't require fancy tools, anyone can try it at home. It's a lovely way to enjoy a traditional sweet without spending too much time in the kitchen. This sweet carries the essence of tradition and comfort in every spoon.
1.Dry roast rice flour till it changes color to light brown. Cool down, then sprinkle water little by little and make the entire flour wet, keep mixing.
2.The mixture should hold together when you press with it with your palms and should crumble and fall when you leave it (pidicha pidikkanam vitta uthuranum). Now collect the mixture in a clean muslin cloth and tie the ends to make a bag like. Steam the mixture for at least 8-10 minutes.
3.Cool down and then crumble it with your hands to break the lumps formed. Set aside. Now start preparing the jaggery syrup, add water to crushed jaggery just till immersing level.
4.Strain to remove impurities. Then heat up the syrup in a pan. Keep water in a plate to check the consistency. Keep boiling until you reach a consistency when you pour a drop of the jaggery syrup in water it should not get dissolved.
5. It should form a soft ball. This is the correct consistency. In a teaspoon of ghee fry the cashews and keep it ready.
6.Keep the flame in sim and immediately add the cooked rice mixture. Now add ghee, cardamom powder and edible camphor. Keep mixing till it becomes dry and all the jaggery syrup is absorbed. Add coconut, ghee fried cashews, mix well and switch off.
Enjoy it hot or warm!
Vella Puttu is best served warm, allowing the flavors to blend together. You can serve it as a dessert or a sweet snack with tea or coffee.
As it has coconut, it does not keep well in room temperature for more than a day. You can store it in an airtight container for up to a week in the refrigerator. Simply warm it up before serving.
Yes, you can use regular rice flour, but store-bought flour gives a smoother texture.
Yes, you can use sugar but jaggery gives a richer flavor and is a healthier alternative.
Edible camphor adds a unique flavor, but you can skip it.
Yes, you can add other nuts like almonds or pistachios, but cashews are the most commonly used.
The syrup should form a soft ball when dropped into water. If it dissolves, you need to boil it further. If it is hard then the stage has passed and it has over cooked which will make the puttu hard.
Yes, it is a kid-friendly recipe. You can skip edible camphor and add more nuts.
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