Kaju apple also known as kaju katli apple is a cute little dessert which is a twist to the traditional kaju katli. This sweet is made with cashews and sugar, then shaped into little apples to make them look pretty. These kaju apples are easy to make at home with just a few ingredients, specially...
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Sesame chikki, also known as Ellu mittai or Til chikki, is a traditional Indian sweet made with sesame seeds and jaggery. It is a crunchy sweet to try during festivals like Diwali, Makar Sankranti and Lohri. Learn how to make this chikki at home with step-by-step pictures. Sesame Chikki Recipe I have been waiting to...
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Jalebi Recipe, one of the most popular and loved sweet recipe for the North of India. This is made with a flour, yogurt batter which is added to piping bag and piped on hot oil. This is a deep fried and then drenched in sweet sugar syrup. It taste more or like honeycomb. Traditionally it...
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Sandesh is a delicious Bengali milk sweet popular all over India. Sandesh also known as Bengali Sondesh is milk cheese based rich sweet made using milk, sugar, nuts, cardamom powder and saffron. Sandesh is most commonly made for festivals and special occasions.
Sandesh sweet can be made for special occasions, festivals like Navratri, Diwali and Durga Pooja. It is made with just simple ingredients from your kitchen and can be made easily within just few minutes of time. Even beginners can try this simple, quick and easy sweet.
[feast_advanced_jump_to]Sandesh is a popular Bengali sweet made by first curdling milk to form chenna then mixing it with sugar and cooking until soft, non sticky, then shaping into small discs and garnishing with nuts.
There are many variations to sandesh including many flavours but the one I have shared here is the traditional one. The colour and taste of sandesh veries depending on the flavours we add.
This is the easiest sweet I have made, just few minutes and you are done with this yummy milk sweet. To make the best tasting sandesh, chenna should be prepared fresh and using store bought paneer may change the taste of sandesh.
The garnishings are end less you can add chocolte chips or nuts or dry fruits of your choice. Sandesh tastes incredibly delicious making it one of the popular sweets in Bengal.
1.To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.
2.To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.
3.Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the resulting chenna is so soft.
4.Now whey water(green liquid) and chenna(white solid) separates.
5.Now it is curdled completely. Switch off.
6.Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this whey water for kneading chapathi dough or for curdling milk again.
7.Rinse it with water well.
8.Squeeze excess water.
9.Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 30 minutes.
10.Now open, moisture should be still there slightly, it should not be dry.
11.Transfer it to a plate.
12.Knead it well using your palm like shown. Knead until the texture changes smooth and soft.
13.Add ⅓ cup powdered sugar, ¼ teaspoon cardamom powder and 5 strands saffron.
14.Mix well and gather to form a dough like this.
14.Keep a pan in low flame and add it to the pan.
15.Keep cooking in low flame.
16.Cook for 3-5 minutes not more than that. If you cook longer it may become hard and will crumble. Switch off and remove from flame.
17.Transfer to a plate. Pinch a small portion.
18. Make small balls, flatten it slightly.
19.Garnish with chopped pistachio and saffron strands.
Sandesh is ready!
Sandesh is served as a sweet snack with other sweet varieties we make foe the festival. It can be stored in fridge for 3-5 days.
Use full cream milk for best taste and volume. Avoid low fat or toned or skimmed milk.
Do no worry if happens when you over cook the mixture. Cool down the mixture then add to mixer and blend until smooth. Now transfer to a plate and shape it, sandesh is ready.
Yes you can use brown sugar or jaggery but make sure it is in powdered form and is free from impurities.
If you have any more questions about this Sandesh Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Sandesh Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Carrot besan sabzi also known as carrot sabzi is a simple and tasty stir fry made with fresh carrots, besan flour and a few basic spices. It comes together quickly in no time which makes it an easy side dish for lunch or dinner. Carrot Sabzi Recipe I always like finding easy ways to add...
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Paneer popcorn also known as popcorn paneer is a simple snack recipe. The paneer is cut into small pieces, seasoned with a few basic spices, coated and fried until golden. The crunchy fried paneer will be a favorite snack with kids. Popcorn paneer This is my lil one's favourite snack. It is a paneer popcorn...
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Looking for an easy recipe to add more fibre to your everyday meals? This wheat bran roti is a great choice. It is made with just wheat flour, wheat bran, salt and water. It is a simple and wholesome option for a healthy homemade meal. And adding wheat bran to regular chapati is a great...
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Dahi Bhalla is a soft, creamy, and flavor-packed North Indian snack. It's made by soaking deep-fried urad dal vadas in curd and topping them with chutneys, spices, and sev. This dish is perfect for summer as its cooling and light. You don't need fancy ingredients or long hours in the kitchen to make it.
The best part is how the curd soaks into the vadas and makes them soft and juicy. The sweet chutney and spicy green chutney balance each other really well. It's also a very colorful dish - white curd, green chutney, brown tamarind chutney, yellow sev - it's a treat to the eyes and taste buds.
[feast_advanced_jump_to]Dahi Bhalla is also called Dahi Vada in some regions. It is made by frying soft urad dal batter into round balls and soaking them in water to make them softer. Then, they are topped with thick curd, chutneys, spice powders, and crispy sev. Curd is one of the main ingredient so make sure it is fresh and not sour.
It's a popular dish during festivals like Holi and Diwali. In many homes, it is served as part of a festive meal or even during get-togethers and parties. It also makes a great option for iftar or as a starter during special lunches. Most of the items used are basic and easily available in your kitchen. Once you try it, you'll want to make it often.
The toppings can be adjusted to suit your taste. If you like it sweet, add more tamarind chutney. If you prefer spicy, increase the green chutney and red chili powder. You can even sprinkle a bit of roasted cumin powder. It is a lovely choice for festivals, parties, or as a simple weekend evening snack at home.
I enjoy making Dahi Bhalla when I want something light yet satisfying. It's one of those dishes that brings a sense of celebration even on an ordinary day. The aroma of the chutneys and the look of the finished plate always brings back happy memories.
1.Rinse whole urad dal well. Soak urad dal for 3-4 hours. Drain water and keep aside (I usually drain the water completely and then sprinkle little by little while grinding, doing so you can be sure of the quantity of water).Now grind it to a fluffy texture along with ginger and green chilies in a grinder sprinkling water now and then. Don't add much water as the batter will become runny. The batter should be thick and fluffy as shown, add required salt and mix well. Now add raisins and chopped cashews to the batter.
2.Mix well and Set aside. Meanwhile add sugar to curd and beat it well. Add little water to make it little runny so that its pourable.
3.Heat oil - Wet your hands and take lemon sized balls and drop it carefully into oil. You can fry up to 3-4 balls at a time depends on the size of your kadai. Flip around and deep fry till golden brown. Drain in tissue paper.
4.Then add the vadas to hot water, remove it immediately - this is to make the vadas soft and make it absorb curd well, also it helps in removing extra oil. Now squeeze using 2 ladles to remove extra water.
5.Arrange the vadas in a plate may be 4-5 vadas. Then pour curd over it. Add green chutney and sweet chutney. Then sprinkle sev, red chili powder and chat masala and garnish with coriander leaves.
Serve at room temperature or chilled.
Serve Dahi Bhalla chilled or at room temperature. Pour curd over the vadas, then add chutneys, sprinkle spices, and top with sev and coriander leaves.
You can make the vadas and chutneys ahead of time. Store vadas in the fridge, soak before use. Store leftover curd vadas in a closed container and consume within a day. Add fresh toppings when serving again.
Yes, fry and store them in the fridge. Soak in hot water before using.
You can skip it, but it adds a lovely sweetness that balances the dish. You get readymade chutneys in supermarkets, you can use them too.
The batter might not have been fluffy or you may have added too much water while grinding which will make vadas hard.
It's best to deep fry for the right texture, but you can try shallow frying or using appe pan.
It's a savory snack actually chat in specific, but because of the sweet chutney and curd, it tastes mildly sweet too.
If you have any more questions about this Dahi Bhalla Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Dahi Bhalla 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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Spicy and tasty prawn curry is made with prawns, onions, tomatoes and simple spices and it doesn't use coconut like other South Indian prawn curry. The onion tomato masala is spicy, slightly tangy and packed with flavours. It is a delicious homestyle curry that can be enjoyed with hot steamed rice, idli, dosa, idiyappam, roti...
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Aloo methi tamatar sabzi is a simple North Indian style dry sabzi made with potatoes, tomatoes, cumin, spices and kasuri methi. The potatoes are cooked until soft and lightly roasted with spices. The potatoes, tomatoes and methi taste so good together when served along side with chapati. Aloo Methi Tamatar Sabzi Recipe This is a...
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Salted chaas is a simple and refreshing Indian drink made with curd, water, black salt, spices and fresh coriander. I grew up having curd with almost every lunch and during hot summer days, we would often turn it into a chilled glass of chaas. Chaas Recipe This is one of those easy everyday drinks that...
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Aloo Gobi Matar Sabzi is an all-time favorite vegetarian side dish made with three pantry staples: potatoes (aloo), cauliflower (Gobi), and green peas (matar). These veggies are slowly cooked until tender along with spices. This dry sabzi shows up very often in Indian households, holding a special place. This sabzi is perfect for outdoor picnics, lunch boxes, and a lazy dinner.
The beauty of this lies in its simplicity as there is no complicated recipe or fancy masala involved. Every ingredient has its job to do. The king ingredient, potato soaks up the flavors while the Gobi stays firm, giving its addition to the recipe, and balancing the texture. Whereas the matar pops its sweetness. This recipe works best with chapatis, parathas, or even a quick roti wrap, flooding you with flavor bombs.
[feast_advanced_jump_to]Aloo Gobi Matar Sabzi is one of those dishes that never goes out of style. Evergreen as ever, made with staple vegetables like potatoes, cauliflower, and green peas, it's simple, tasty, and very comforting. If you are craving something homely, simple, and delicious, this is the go-to recipe, giving you comfort in every bite.
This dish is made with simple, everyday ingredients, thus, very comforting. If you are a beginner or a pro, Aloo Gobi Matar makes its place on the weekly menu. It is a traditional dish that has been passed down through generations, effortlessly adapting over time. It quietly reminds us that life's best flavors often come from the simplest ingredients.
Growing up, this sabzi was a regular dish cooked in my house. I remember sitting beside my mother, helping her break the cauliflower into small florets while sneaking a few raw peas straight into my mouth. Now, when I cook it, the aroma takes me right back to those early mornings. Hence, this recipe is beginner-friendly and specially curated for anyone who is away from home but still wants to enjoy a home-cooked meal.
1.Wash potatoes, peel off the skin of potatoes, chop them into bite sized cubes and set aside. Clean cauliflower, cut them into small florets and set aside. Peel the skin and collect the peas in bowl and set aside. Heat oil in a pan - add jeera and let it splutter. Then add garlic sauté till slightly browned, then add onion and sauté for a minute.
2.Then add potato along with turmeric powder and required salt. Sprinkle little water and cook covered with a lid containing water. When the water reduces, add more water and stir the veggie occasionally to avoid burning at the bottom.
3.When potato is half cooked add cauliflower and peas. Then again cook covered as mentioned in step 2. Then add red chili powder, coriander powder and garam masala powder, give a quick toss.
4.Sprinkle little water and cook covered for 2 minutes. Mix well till the masala coats well with the veggies. Saute for 2-3 minutes. Adjust salt and spice level at this stage. Finally garnish with chopped coriander leaves and kasoori methi.
Serve hot with roti / rice or any pulao of your choice.
Serve this sabzi hot with roti, paratha, or steamed rice for the most comforting and homely meal. You can serve with a dollop of fresh yogurt, sliced onions and wedge of lemon as side condiments.
Store the leftovers in an airtight container. The dish can stay fresh for up to 3 days. While reheating, stay gentle with the veggies. This is a perfect dish for lunch box recipes.
Totally! Frozen peas and cauliflower work fine. Remember to adjust the cooking time so they stay crisp.
Mild to medium. You can adjust the spice level as required.
Yes, you can! You can add asafoetida (hing) for a savoury touch.
Classic butter roti, paratha, steamed rice. You can also make quick wraps with the sabzi.
Store in the fridge airtight for up to 3 days. Reheat gently ensuring the veggies stay crisp.
If you have any more questions about this Aloo Gobi Matar do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Aloo Gobi Matar? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Baingan Bharta is a tasty and comforting North Indian side dish. The eggplant is roasted on the stove until soft, smoky then mashed and cooked with onions, tomatoes, and a few spices. It goes really well with roti, chapati, or even plain rice. Simple food, but full of flavor. Learn to make perfect Baingan Bharta with step by step images and instructions.
What's nice is how easy it is to change the recipe to your liking. You can add more spice if you like it hot, or keep it mild for kids. A little extra garlic or some chopped coriander also makes it taste great. You don't need anything fancy - just everyday ingredients. Do try and enjoy with rice or roti.
[feast_advanced_jump_to]Baingan Bharta Recipe is a north Indian style curry made by roasting eggplant or aubergine on direct flame. It is a simple but exotic curry with the distinct smoky flavor. Traditionally baingan bharta is made by roasting eggplant in a charcoal based tandoor but at home we can use this simple method of roasting it directly on stovetop. This is Punjabi cuisine and is a very famous side dish for rotis.
You can adjust the spice level to your liking, keep it mild or make it fiery with green chilies. You can also add more garlic, a pinch of garam masala, or even some chopped coriander for extra flavor. A squeeze of lemon juice at the end adds a nice touch.
You can serve Baingan Bharta with roti, phulka, chapati, or even plain rice. If you like, add a spoon of ghee or a bit of curd on the side for that homely feel. The soft texture and smoky taste make it really comforting. This recipe is naturally vegan and gluten-free, so it fits many diets. A humble dish that's always satisfying.
I still remember the smell of eggplant roasting in the kitchen. It was a sign that something yummy was cooking in the kitchen. Even now, making it brings back happy memories of simple family dinners.
1.Wash the aubergine and remove the stalk part of aubergine. Grease the outer skin with oil and roast it directly on stove top. I used a metal skewer to hold it. Turn over and cook on all sides evenly. Make sure you cook in low medium flame so that it gets cooked inside also. It took me just 5-8 minutes to roast completely.
2.When its cooked fully the inside, it will turn mushy and you can feel it easily. Now switch off and cool down. Remove the outer skin carefully, you can just peel it of easily. Now mash it well with a fork until nicely mashed up. Set aside.
3.Heat oil in a pan - add jeera and let it crackle. Add garlic and green chilies sauté for a minute then add onions and sauté till slightly golden then add tomato.
4.Add red chili powder, garam masala powder and required salt. Saute till tomatoes turn mushy and raw smell leaves.
5.Add mashed eggplant or aubergine. Mix well and cook for 3-5 minutes in low medium flame. Garnish with coriander leaves.
Serve hot with roti / rice or any pulao of your choice.
Serve Baingan Bharta hot, garnished with fresh coriander leaves. It's delicious with roti, chapatti, paratha, or plain steamed rice. It also pairs well with pulao or biryani as a side.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove before serving.
Yes, you can roast it at high temperature till the skin chars, but direct flame roasting gives the best smoky flavor.
Make sure to roast evenly on low-medium flame and cook long enough till soft inside.
Yes, cumin powder or coriander powder can be added as per your taste.
Absolutely, No dairy or animal products are used in this recipe.
Reduce the red chili powder or skip green chilies if you want a milder version.
If you have any more questions about this Baingan Bharta Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Baingan Bharta 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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Are you someone who loves dunking a crispy rusk into a hot cup of tea? Then this Homemade Tea Rusk is the Answer. There is something satisfying about that dunk where the crunchy rusk soaks up the tea and becomes slightly soft is one of my favorite tea-time moments. Homemade Rusk If you have some...
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Chicken keema paratha, also known as chicken stuffed paratha, is a delicious and filling paratha made with whole wheat flour and a spicy chicken filling. Minced chicken is cooked with onions, green chillies and spices until juicy and flavourful. The chicken filling is then stuffed inside the dough, rolled and cooked on a hot tawa...
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Milk Poha also known as Doodh poha, Paal aval is a popular flattened rice preparation made in Gujarati household. It is made by a combination of flattened rice simmered in sweetened milk and garnished with nuts and dried fruits. This healthy dish is considered as an Indian cereal in many places. Doodh Poha Recipe (Milk...
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Aloo Matar is a North Indian flavorful dish made with potatoes and green peas in a spiced onion tomato gravy. This recipe is versatile and can be paired with roti, rice, or pulao. The potatoes and peas are cooked in a rich, aromatic sauce, making it a favorite for families. This curry is a comforting dish to enjoy.
This recipe is made with simple ingredients. The creamy texture of the base and warm spices create a soulful dish. It's both satisfying and full of flavor, making it the perfect choice for a home-cooked meal any day of the week. This dish brings the comfort of restaurant-style Aloo Matar.
[feast_advanced_jump_to]Aloo Matar is a classic comforting dish. The soft potatoes and tender green peas soak up all the flavors of the spices, making each bite delicious and wholesome. This recipe uses minimal ingredients but tastes delicious. The spices along with aloo, matar blend gently into the onion tomato base, and gives the curry a homely feel.
You can enjoy this dish anytime, whether it's a quick weekday lunch or a peaceful weekend dinner. The subtle sweetness from peas and the creamy bite of potatoes make it a great combo that never fails. You can make it anyway either thick or slightly runny, depending on what you're serving it with.
The potatoes and peas perfectly complement the warm, aromatic spices, creating a balanced and flavorful dish. It's also perfect for lunch boxes and stays tasty even after a few hours. This recipe uses basic vegetables, is budget-friendly, and is a reliable dish.
You will love this for sure.
1.Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes, Set aside. Grind the ingredients listed under 'to grind' to a fine paste, Set aside.
2.In a pan heat oil - add the items listed under 'to temper' allow it to crackle, then add ginger garlic paste give a quick sauté. Then add tomato puree and sauté for few mins till raw smell leaves. Add required salt.
3.Then add turmeric powder, garam masala powder and red chili powders, give a quick mix, let it cook for 2-3 minutes until it becomes thick. Then add potato and peas.
4.Mix well till the masala coats well with the veggies. Sauté for 2-3 minutes. Then add 1 cup of water and pressure cook for 2-3 whistles in low flame. Once pressure releases open and let it boil. Adjust salt and spice level at this stage.
5.Then add tomato sauce, fresh cream and bring to a boil. Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.
Serve hot with roti / rice or any pulao of your choice.
Serve Aloo Matar hot with roti, rice, or pulao. It's perfect as a side dish for any Indian meal.
You can store it in an airtight container in the refrigerator for up to 2 to 3 days. The curry may thicken after refrigeration, so add a splash of water to adjust the consistency while reheating.
Yes, you can skip it for a lighter version of the dish. Add ¼ cup boiled milk for a creamy texture.
Yes, you can cook it in a pan. But it will take a bit longer to cook the vegetables.
Yes, you can add vegetables like carrots, beans, or cauliflower for a different flavor and taste. But make sure to cook the vegetables accordingly.
Yes, you can use homemade tomato puree or store bought puree but the taste slightly varies.
While onions add depth to the flavor, you can skip them if needed.
You can pair it with roti, nan, plain basmati rice, or pulao.
If you have any more questions about this Aloo Matar Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Aloo Matar 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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Sattu Drink Recipe, also known as Desi Protein Shake made with Homemade Sattu Flour. It is so popular in Bihari cuisine and consumed as a natural body coolant for summer days. This High protein summer cooler is made with my homemade sattu flour which is included in this post. You can make them 2 ways,...
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Pineapple Chaat Recipe also known as pineapple salad is a refreshing salad made with ripe pineapples, spice powders and fresh herbs. Enjoy this salad as it is on a summer afternoon or as a side with grilled meat or chicken. Pineapple Chaat Did you know pineapple is one of my favourite fruit. Every time we...
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Making a cup of black tea is not rocket science, but I am sharing few of my tips and tricks to make the perfect cup of black tea so it is not bitter. Enjoy this hot cup of tea with black tea with biscuits or cookies. Black Tea Recipe Making black tea is not rocket...
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