Cashew Murukku is a rich and tasty snack made by adding cashew paste into the normal murukku dough. It comes out crisp and crunchy with nutty flavour from cashews. The taste is little different from regular murukku because of the mild sweetness and special flavour that cashew gives.

This murukku is a good choice to make for festival times or even just for evening snack time. It does not take too much time and comes out tasty and flavourful. The cashew in the dough gives a richer taste and makes it stand out from other usual snacks we make at home.

About Cashew Murukku

Cashew Murukku is a South Indian deep-fried snack with little twist from the normal version. 'Munthiri' in tamil means cashews so it is called munthiri murukku. Usually murukku is made with rice flour and simple spices, but here soaked cashews are grind to a paste and mixed with the flour.

It gives a nice buttery and nutty flavour which makes the murukku tastes rich. The cashew flavour always makes it feel rich and special. The cashew paste blends with rice flour very well and adds a natural sweetness. This makes it suitable for kids also as it is not very spicy.

You can try small variations like adding cumin seeds or even a pinch of chilli powder if you prefer spicier version. The shape can be made using thenkuzhal press or even star or flower press depending what you like. You can also make uthiri murukku (broken style) or swirled whole murukku. Both ways it tastes nice.

I usually make this murukku in small batch during weekends. Sometimes I pair it with tea in evening, and it always feels like a treat. It is also nice to prepare during festivals like Diwali to share with family and friends.

Similar Recipes

• Thenkuzhal murukku
• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku

Cashew Murukku Video

Cashew Murukku Ingredients

• Rice flour - I have used store bought idiyappam flour, it gives crisp texture to murukku. You can also use homemade rice flour if you have, both works well.
• Cashews - I soaked cashews in hot water for 30 minutes so that it grinds easily to a smooth paste.
• Butter - I added butter at room temperature while mixing flour, it gives nice aroma and makes murukku taste good.
• Sesame seeds - Sesame seeds adds a nice crunch.
• Hing - Hing adds flavour adn aids in digestion.
• Oil - I used oil for deep frying, it should be hot enough so murukku cooks even, but not too smoking hot.
• Water - Water is used to make the dough.

How to make Cashew Murukku Recipe Step by Step

1.To a bowl add 20 cashews, add ¼ cup hot water to it. Soak for 30 minutes.

2.After 30 minutes grind it to a fine paste and set aside.

3.To a mixing bowl add 1 cup rice flour, salt to taste and 1 tablespoon butter.

4.Mix this well first for butter to be evenly distributed.

5.Now add 1 teaspoon sesame seeds, ¼ teaspoon hing and prepared cashew paste.

6.Mix it well.

7.Add water little by little and mix well.

8.Gather to form a soft dough.

9.Form cylinders like this so that fitting into murukku press will be easy.

10.Fit the mould into the murukku press, I used star shape. Grease murukku press with oil.

11.Fill in with dough.

12.Press to check.

10.Grease 2-3 ladles and keep it ready. Press on it in concentric circles. Tuck in loose ends so that it doesn't open while frying. I made small murukkus. Pressing in ladles helps to flip in hot oil easily.

11.You can press in butter paper or cloth too. Just slide in using a ladle to remove.

12.Heat oil. Pinch a tiny pinch of dough and add it. If it rises immediately then oil is heated well. Now add 4-5 murukkus at a time.

13.When bubbles and 'shh' sound stops and murukku turns golden drain and remove.

14.Repeat to finish.

Cashew murukku is ready!

Expert Tips

• Soak cashews well - I always soak cashews in hot water for at least 30 minutes. This makes it easy to grind smooth, otherwise the dough may get chunks.
• Make smooth dough - I add water little by little while mixing. It should be soft and non sticky. If it gets watery, sprinkle little rice flour. If it's hard, sprinkle little water.
• Choosing mould - You can either choose thenkuzhal or star or flower mould which best suits this murukku.
• Fry in right flame - I always keep the flame medium. If oil is too hot, murukku will turn brown fast but stay raw inside. If oil is too low, murukku will drink oil.
• Cover the dough - If I make in big batch, I always keep the dough covered with cloth so it does not dry and crack while pressing.

Serving and Storage

Serve this as evening snack along with evening drink or as a side snack for lunch during festivals. It goes well as a snack just by itself also. Once it cools completely, store in clean airtight box. It stays good for about a week and remains crisp.

FAQS

1.Can I skip cashews?

Yes, you can skip but then it becomes regular murukku. Cashews give rich and nutty taste.

2.Can I add spices?

Yes, you can add some cumin seeds or ajwain to the dough for a variation.

3.Which mould works best?

I usually use star or flower mould, you can use thenkuzhal mould too.

4.Can I make the dough earlier?

Better to make fresh, but if making large batch keep dough covered to avoid drying.

5.Is this suitable for kids?

Yes, it is mild and not spicy, kids will enjoy the nutty taste.

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

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

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Cashew Murukku Recipe | Mundhiri Murukku Recipe

Cashew Murukku is a rich and tasty snack made by adding cashew paste into the normal murukku dough. It comes out crisp and crunchy with nutty flavour from cashews. The taste is little different from regular murukku because of the mild sweetness and special flavour that cashew gives.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, Festival, murukku, savoury recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 238kcal

Author Sharmilee J

Ingredients

• 1 cup rice flour
• 20 cashews
• 1 tablespoon butter
• 1 teaspoon sesame seeds
• ⅛ teaspoon hing
• salt to taste
• water as needed.
• oil to deep fry

Instructions

• To a bowl add 20 cashews, add ¼ cup hot water to it. Soak for 30 minutes.
• After 30 minutes grind it to a fine paste and set aside.
• To a mixing bowl add 1 cup rice flour, salt to taste and 1 tablespoon butter.
• Mix this well first for butter to be evenly distributed.
• Now add 1 teaspoon sesame seeds, ¼ teaspoon hing and prepared cashew paste.
• Mix it well.
• Add water little by little and mix well.
• Gather to form a soft dough.
• Form cylinders like this so that fitting into murukku press will be easy.
• Fit the mould into the murukku press, I used star shape. Grease murukku press with oil.
• Fill in with dough.
• Press to check.
• .Grease 2-3 ladles and keep it ready. Press on it in concentric circles. Tuck in loose ends so that it doesn't open while frying. I made small murukkus. Pressing in ladles helps to flip in hot oil easily.
• You can press in butter paper or cloth too. Just slide in using a ladle to remove.
• Heat oil. Pinch a tiny pinch of dough and add it. If it rises immediately then oil is heated well. Now add 4-5 murukkus at a time.
• When bubbles and 'shh' sound stops and murukku turns golden drain and remove.
• Repeat to finish.
• Cashew murukku is ready!

Video

Notes

• Soak cashews well - I always soak cashews in hot water for at least 30 minutes. This makes it easy to grind smooth, otherwise the dough may get chunks.
• Make smooth dough - I add water little by little while mixing. It should be soft and non sticky. If it gets watery, sprinkle little rice flour. If it's hard, sprinkle little water.
• Choosing mould - You can either choose thenkuzhal or star or flower mould which best suits this murukku.
• Fry in right flame - I always keep the flame medium. If oil is too hot, murukku will turn brown fast but stay raw inside. If oil is too low, murukku will drink oil.
• Cover the dough - If I make in big batch, I always keep the dough covered with cloth so it does not dry and crack while pressing.

Nutrition

Serving: 75g | Calories: 238kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 43mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg

The post Cashew Murukku Recipe (Mundhiri Murukku) appeared first on Sharmis Passions.

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.

About Sandesh

Sandesh is a popular Bengali sweet made by first curdling milk to form chenna then mixing it with sugar and cooking until soft, non sticky, then shaping into small discs and garnishing with nuts.

There are many variations to sandesh including many flavours but the one I have shared here is the traditional one. The colour and taste of sandesh veries depending on the flavours we add.

This is the easiest sweet I have made, just few minutes and you are done with this yummy milk sweet. To make the best tasting sandesh, chenna should be prepared fresh and using store bought paneer may change the taste of sandesh.

The garnishings are end less you can add chocolte chips or nuts or dry fruits of your choice. Sandesh tastes incredibly delicious making it one of the popular sweets in Bengal.

Similar Recipes

• Carrot Barfi Recipe
• How to make paneer | Homemade Paneer Recipe
• Moong Dal Ladoo Recipe (Nei Urundai)
• Moru Curry Recipe
• Paneer Butter Masala Recipe (Restaurant Style)

Sandesh Video

Sandesh Ingredients

• Milk - Use full cream milk either farm fresh or packed milk.
• Vinegar - You can use vinegar or lemon juice to curdle milk.
• Sugar - Grind sugar to a fine powder then use it.
• Nuts - I have used chopped pistachios for garnish. You can even use almonds, cashews etc.
• Saffron - Saffron adds a rich flavour and mild colour to this sweet.
• Cardamom powder - This is one of the main flavourings for sandesh.

How to make Sandesh Step by Step

1.To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.

2.To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.

3.Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the resulting chenna is so soft.

4.Now whey water(green liquid) and chenna(white solid) separates.

5.Now it is curdled completely. Switch off.

6.Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this whey water for kneading chapathi dough or for curdling milk again.

7.Rinse it with water well.

8.Squeeze excess water.

9.Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 30 minutes.

10.Now open, moisture should be still there slightly, it should not be dry.

11.Transfer it to a plate.

12.Knead it well using your palm like shown. Knead until the texture changes smooth and soft.

13.Add ⅓ cup powdered sugar, ¼ teaspoon cardamom powder and 5 strands saffron.

14.Mix well and gather to form a dough like this.

14.Keep a pan in low flame and add it to the pan.

15.Keep cooking in low flame.

16.Cook for 3-5 minutes not more than that. If you cook longer it may become hard and will crumble. Switch off and remove from flame.

17.Transfer to a plate. Pinch a small portion.

18. Make small balls, flatten it slightly.

19.Garnish with chopped pistachio and saffron strands.

Sandesh is ready!

Expert Tips

• Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
• Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
• Kneading - I usually knead for at least 7-10 minutes till it becomes smooth and soft. Make sure you do not over knead then fat will get released.
• Cooking - Cook the mixture in lowest flame and cook not more than 5 minutes.
• Flavours - You can add cocoa powder to make chocolate sandesh, rose essence to make rose sandesh. Like wise you can make so many variations like orange sandesh, pista sandesh etc.

Serving and Storage

Sandesh is served as a sweet snack with other sweet varieties we make foe the festival. It can be stored in fridge for 3-5 days.

FAQS

1.What type of milk should I use?

Use full cream milk for best taste and volume. Avoid low fat or toned or skimmed milk.

2.While cooking it became crumbly, how to fix it?

Do no worry if happens when you over cook the mixture. Cool down the mixture then add to mixer and blend until smooth. Now transfer to a plate and shape it, sandesh is ready.

3.Can I add brown sugar or jaggery?

Yes you can use brown sugar or jaggery but make sure it is in powdered form and is free from impurities.

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

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

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Sandesh Recipe | Bengali Sondesh Recipe

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.

Course sweets

Cuisine Indian

Keyword dessert recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, easy paneer recipes, indian paneer recipes, milk recipes, paneer dishes, paneer recipes, sweet recipes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 pieces

Calories 129kcal

Author Sharmilee J

Ingredients

To curdle milk

• 1 litre milk
• 2 tablespoon vinegar
• 2 tablespoon water

To make sandesh

• ⅓ cup powdered sugar
• ¼ teaspoon cardamom powder
• 5 strands saffron

Instructions

• To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.
• To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.
• Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the chenna is so soft.
• Now whey water(green liquid) and chenna(white solid) separates.
• Now it is curdled completely. Switch off.
• Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this for kneading chapathi dough or for curdling milk again.
• Rinse it with water well.
• Squeeze excess water.
• Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 10 minutes.
• Now open, moisture should be there, it should not be dry.
• Transfer the prepared chenna to a wide plate.
• Knead it well using your palm like shown. Knead until the texture changes smooth and soft.
• Add ⅓ cup powdered sugar, ¼ teaspoon cardamom powder and 5 strands saffron.
• Mix well and gather to form a dough like this.
• Keep a pan in low flame and add it to the pan.
• Keep cooking in low flame.
• Cook for 3-5 minutes not more than that. If you cook longer it may become hard and will crumble. Switch off and remove from flame.
• Transfer to a plate. Pinch a small portion.
• Make small balls, flatten it slightly.
• Garnish with chopped pistachio and saffron strands.
• Sandesh is ready!

Video

Notes

• Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
• Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
• Kneading - I usually knead for at least 7-10 minutes till it becomes smooth and soft. Make sure you do not over knead then fat will get released.
• Cooking - Cook the mixture in lowest flame and cook not more than 5 minutes.
• Flavours - You can add cocoa powder to make chocolate sandesh, rose essence to make rose sandesh. Like wise you can make so many variations like orange sandesh, pista sandesh etc.

Nutrition

Serving: 40g | Calories: 129kcal | Carbohydrates: 13g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 66mg | Potassium: 283mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 214mg | Iron: 0.1mg

The post Sandesh Recipe | Bengali Sondesh Recipe appeared first on Sharmis Passions.

Cornflakes Mixture is a quick to make crunchy snack made by frying raw cornflakes, fried gram dal, peanuts, cashews, raisins, curry leaves and tossing it with spice powders and salt. Also known as Makai Chivda or Cornflakes Chivda it is an instant snack that can be made quickly perfect for this festive season.

Cornflakes Mixture popularly known as Cornflakes Chivda is a instant to make snack, if you have the ingredients measured and ready then it takes just few minutes to make it. Do try this crunchy and delicious savoury snack and enjoy!

About Cornflakes Mixture

Cornflakes Mixture is a savoury crunchy snack which is quick to make and is addictive. This is a very easy snack that you can make for kids, gets ready in minutes. You can make a huge batch and store it.

I have tasted cornflakes mixture only few times. Last time when I visited my friend Sowmya she served us cornflakes sweet mixture , I loved the taste. So tried it for a Diwali and it was a huge hit with family and friends. So after that I started making it often as it is easy and quick to make.

Not only for occasions you can make it for evening tea time snack, kids will love it too. Raisins is the one of the main ingredient that gives taste to this mixture so do not skip it. Hubby who is not fond of raisins loved it too. Gugu and amma picks all the raisins first as they love it so much, haha.

You can get raw dried cornflakes in supermarket. Do not buy the cereal variety. Incase for those who are not able to source raw cornflakes, I have given alternate, you can check my faqs section.

Cornflakes Mixture Video

Cornflakes Mixture is crunchy with a mild nutty taste. If you are looking for a different snack variety to make for this Diwali then this is just for you. It is quite additive that you can stop munching.

Similar Recipes

• Cornflakes Cookies Recipe
• Cornflakes ladoo recipe
• Chocolate Cornflakes Recipe
• Breakfast Cereal Popsicles Recipe
• Christmas Cornflake Wreath Cookies

Cornflakes Mixture Ingredients

• Cornflakes - Choose the dry raw cornflakes variety used for frying and not the cereal ones.
• Fried gram dal - Fried gram dal is added for crunch and taste.
• Cashew nuts - Cashew nuts is fried till golden and added.
• Peanuts - I have used peanuts with skin, you can fry remove the skin and add it too.
• Raisins - Raisins give a nice sweet taste to the mixture, do not miss adding it.
• Red chilli powder - Red chilli powder is added for heat, adjust as per liking.
• Turmeric powder - Turmeric powder is added for flavour and colour.
• Hing - Hing is added to aid in digestion and adds flavour.
• Powdered sugar - adds a balance to the spices.
• Curry leaves - Curry leaves is added for taste and flavour.
• Oil - Oil and ghee are used for frying the spices.

How to make Cornflakes Mixture Step by Step

1.Heat oil in a kadai. Check if oil is hot by adding 1 cornflake if it rises immediately then it is ready. Use dried raw cornflakes and not the cereal variety.

2.Add 3 cups raw cornflakes in batches. I fried in 4 batches. Add it and fry until 'shh' sound stops. Drain from oil and remove.

3.Add it to a straining basket. Repeat to finish the other batches too. Place a plate underneath the basket to collect the extra draining oil.

4.Add ½ cup fried gram dal. Fry until golden, drain, remove and add it to the basket.

5.Add ½ cup peanuts. Fry until golden brown, drain, remove and add it to the basket.

6.Add ¼ cup cashews. Fry until golden, drain, remove and add it to the basket.

7.Add ¼ cup raisins. Fry until golden, drain, remove and add it to the basket.

8.Switch off and add ¼ cup curry leaves. Fry until crisp, drain, remove and add it to the basket.

9.All fried and ready.

10.Transfer this to a big mixing bowl. Add salt to taste, ½ teaspoon turmeric powder, 1 tablespoon red chilli powder, 2 teaspoon powdered sugar, ¼ teaspoon hing.

11.Toss well for even mixing. Gently toss without breaking the cornflakes.

Store in an airtight container.

Expert Tips

• Frying - Always fry cornflakes in batches as it tends to expand while frying. Fry until shh sound ceases.
• Add ons - If you like garlic flavour just add 2 crushed garlic fry and add it. You can even fry ¼ cup poha and add it.
• Ingredients ready - Measure and keep the ingredients ready so that frying will be easy and quick.
• Draining - Drain it well from oil then transfer it to a straining basket with a plate placed under so that extra draining oil gets collected there. You can use kitchen towel too.
• Measures - The measures of nuts and raisins is purely your choice. You can plus or minus as per your liking.

Serving and Storage

Cornflakes Mixture can be served with coffee or tea. Store in a clean dry airtight container. This keeps well in room temperature for 2 weeks.

FAQS

1.I couldn't get raw cornflakes, what can I replace it with?

Use cereal cornflakes, add 2-3 tablespoon oil and fry it until crisp. Do not deep fry. Adjust the measurement of other ingredients for cereal cornflakes.

2.I don't like sweet taste in my mixture, Can I skip sugar?

Yes you can very well do that. Here sweetness is very mild but still if you prefer to skip it, please do it.

3.What other ingredients can I add?

You can add garlic fried and added, fry and add chopped almonds, sesame seeds etc.

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

Tried this Cornflakes Mixture 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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Cornflakes Mixture Recipe | Cornflakes Chivda Recipe

Cornflakes Mixture is a quick to make crunchy snack made by frying raw cornflakes, fried gram dal, peanuts, cashews, raisins, curry leaves and tossing it with spice powders and salt. Also known as Makai Chivda or Cornflakes Chivda it is an instant snack that can be made quickly perfect for this festive season.

Course Snack

Cuisine Indian

Keyword corn recipes, diwali snacks, diwali snacks recipes, easy diwali snacks, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10

Calories 115kcal

Author Sharmilee J

Ingredients

• 3 cups raw dried cornflakes (not the cereal variety)
• ½ cup fried gram dal
• ½ cup peanuts
• ¼ cup cashews
• ¼ cup raisins
• ¼ cup curry leaves
• salt to taste
• ½ teaspoon turmeric powder
• 1 tablespoon red chilli powder
• 2 teaspoon powdered sugar
• ¼ teaspoon hing

Instructions

• Heat oil in a kadai. Check if oil is hot by adding 1 cornflake if it rises immediately then it is ready. Use dried raw cornflakes and not the cereal variety.
• Add 3 cups raw cornflakes in batches. I fried in 4 batches. Add it and fry until 'shh' sound stops. Drain from oil and remove.
• Add it to a straining basket. Repeat to finish the other batches too. Place a plate underneath the basket to collect the extra draining oil.
• Add ½ cup fried gram dal. Fry until golden, drain, remove and add it to the basket.
• Add ½ cup peanuts. Fry until golden brown, drain, remove and add it to the basket.
• Add ¼ cup cashews. Fry until golden, drain, remove and add it to the basket.
• Add ¼ cup raisins. Fry until golden, drain, remove and add it to the basket.
• Switch off and add ¼ cup curry leaves. Fry until crisp, drain, remove and add it to the basket.
• All fried and ready.
• Transfer this to a big mixing bowl. Add salt to taste, ½ teaspoon turmeric powder, 1 tablespoon red chilli powder, 2 teaspoon powdered sugar, ¼ teaspoon hing.
• Toss well for even mixing. Gently toss without breaking the cornflakes.

Video

Notes

• Frying - Always fry cornflakes in batches as it tends to expand while frying. Fry until shh sound ceases.
• Add ons - If you like garlic flavour just add 2 crushed garlic fry and add it. You can even fry ¼ cup poha and add it.
• Ingredients ready - Measure and keep the ingredients ready so that frying will be easy and quick.
• Draining - Drain it well from oil then transfer it to a straining basket with a plate placed under so that extra draining oil gets collected there. You can use kitchen towel too.
• Measures - The measures of nuts and raisins is purely your choice. You can plus or minus as per your liking.

Nutrition

Serving: 75g | Calories: 115kcal | Carbohydrates: 13g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 25mg | Potassium: 216mg | Fiber: 5g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 237mg | Calcium: 68mg | Iron: 2mg

The post Cornflakes Mixture Recipe (Cornflakes Chivda) appeared first on Sharmis Passions.

Chocolate Peda is a modern variation of the traditional Indian milk peda sweet. This sweet has rich chocolate flavour with mild milk taste which makes it very enjoyable to eat. The chocolate taste makes it more appealing especially for kids and chocolate lovers. It takes just few minutes to make this sweet, also beginner friendly.

This Chocolate Milk Peda is often prepared for festivals and also for special occasions at home. It is a quick sweet recipe that does not take much time to prepare. Its texture is soft, fudgy and the chocolate flavour makes it very tempting. This sweet may look simple but the taste is really rich.

About Chocolate Peda

Chocolate Peda is a simple sweet made with milk powder, condensed milk, sugar, milk, ghee and cocoa powder. The ingredients are mixed and cooked until it thickens then shaped into small discs and topped with nuts. Normally peda is made with milk solids and sugar, but in this version cocoa powder and chocolate is added.

The mixture is cooked slowly until it becomes thick and leaves the sides of the pan. After cooling for a while, it is rolled into small balls and then flattened slightly into peda shape. Also chopped pistachios are added on top for garnish, this makes this sweet look appealing and the nuts add crunch while eating.

This recipe has soft and slightly chewy texture when freshly made. After resting for few hours it becomes little firm and the flavours develop better. Chocolate added in the mixture gives extra chocolate taste., also the peda gets deeper colour.

I usually make this chocolate peda during festivals when I want to make a quick sweet recipe. It does not need many ingredients and the result comes very tasty. My family always enjoys it with evening tea or after meals. It also works well when guests arrive suddenly.

Similar Recipes

• Bread Jamun
• Paneer Jamun
• Instant Gulab Jamun
• Milk Powder Jamun
• Dry Jamun

Chocolate Peda Video

Chocolate Peda Ingredients

• Condensed Milk - I used this for sweetness and creamy texture in the peda. It helps mixture become smooth and rich.
• Milk Powder - This is the main base ingredient for this peda, it thickens the mixture and gives that milk sweet flavour.
• Cocoa Powder - I added to give chocolate flavour and dark colour. You can sieve if there are lumps in the powder.
• Powdered sugar - is added for more sweetness.
• Milk - I added to mix cocoa powder smoothly, this helps to avoid lumps.
• Chocolate - I added chocolate for extra chocolate taste in peda. When it melts it blends nicely with the mixture.
• Ghee - I added ghee while cooking mixture. It adds richness and also helps mixture not stick to pan.
• Pistachios - I add chopped pistachios for garnish on top of the peda. It gives little crunch and also makes peda look attractive.

How to make Chocolate Peda Step by Step

1.To a pan add 1 cup milk powder, ½ cup condensed milk, ¼ cup powdered sugar, ¼ cup milk and 2 tablespoon cocoa powder. This is done off the flame step 1 to step 3.

2.Mix well with a whisk.

3.Whisk until smooth and there are no lumps.

4.Now keep the pan in flame and start stirring. Only now we are switching on the flame.

5.When it starts to thicken add 2 tablespoon dark chocolate. I have used dark chocolate you can use milk chocolate too.

6.Mix it well and cook in low flame, it will thicken more and start to leave the sides of the pan. At this stage add 1 tablespoon ghee and mix well.

7.Now add another 1 tablespoon ghee and mix it well. Do not overcook.

8.Gathers to a mass, leaves the sides of the pan. Switch off. The whole process till this step should take around 10-12 minutes. Over cooking may affect the texture of the pedas.

9.Transfer the mixture to a plate and cool down.

10.When it is still warm grease 1 tablespoon measure with ghee and scoop out. This is to ensure even sized pedas.

11.Roll between your palms and flatten it slightly. Make a dent in the center like this. Repeat to finish. I got around 16 small pedas.

12.Sprinkle chopped pistachios.

Chocolate Peda is ready!

Expert Tips

• Cook slowly - I cook the mixture in low flame while stirring often. This helps the mixture thicken evenly without burning.
• Milk - Add fresh milk that is boiled well. Raw milk has the risk of getting spoiled which may affect the sweet completely.
• Check consistency - When the mixture forms thick mass and leaves sides of the pan it is ready. Do not overcook then it may harden and become like a candy.
• Rest the mixture - I allow the mixture to cool for some time before shaping. This makes rolling pedas easier and is less sticky.
• Fix cracks - If the mixture cracks while rolling you can add little milk and mix again. Do not add too much milk.

Serving and Storage

Serve Chocolate Peda as sweet treat during festivals or special occasions. This sweet taste even better after few hours of resting. Store the pedas in airtight container at room temperature for about two days. If refrigerated it stays good for around one week.

FAQS

1.Can I sieve cocoa powder with milk powder?

Yes, you can sieve both together before cooking. This helps remove lumps in the mixture.

2.Why my peda mixture is not forming balls?

If the mixture is under cooked it will remain soft. Cook little more until it thickens properly.

3.Why is my peda cracking while shaping?

If mixture becomes too dry it may crack. Adding little milk and mixing again can help. Overcooking the mixture may lead to cracks while shaping.

4.Can I add other nuts?

Yes you can add cashews or almonds if you like. It also gives slightly richer taste.

5.Does chocolate peda taste better later?

Yes, the flavou r improves after few hours of resting. The texture also becomes slightly firm.

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

Tried this Chocolate Peda 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 Peda Recipe

Chocolate Peda is a modern variation of the traditional Indian milk peda sweet. This sweet has rich chocolate flavour with mild milk taste which makes it very enjoyable to eat. The chocolate taste makes it more appealing especially for kids and chocolate lovers. It takes just few minutes to make this sweet, also beginner friendly.

Course Dessert, sweet, sweets

Cuisine Indian

Keyword barfi, chocolate recipes, diwali dishes, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, milk recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 pedas

Calories 180kcal

Author Sharmilee J

Ingredients

• 1 cup milk powder
• ½ cup condensed milk
• ¼ cup powdered sugar
• ¼ cup milk
• 2 tablespoon cocoa powder
• 2 tablespoon chocolate
• 2 tablespoon ghee
• 2 tablespoon chopped pistachios

Instructions

• To a pan add 1 cup milk powder, ½ cup condensed milk, ¼ cup powdered sugar, ¼ cup milk and 2 tablespoon cocoa powder. This is done off the flame step 1 to step 3.
• Mix well with a whisk.
• Whisk until smooth and there are no lumps.
• Now keep the pan in flame and start stirring. Only now we are switching on the flame.
• When it starts to thicken add 2 tablespoon dark chocolate. I have used dark chocolate you can use milk chocolate too.
• Mix it well and cook in low flame, it will thicken more and start to leave the sides of the pan. At this stage add 1 tablespoon ghee and mix well.
• Now add another 1 tablespoon ghee and mix it well. Do not overcook.
• Gathers to a mass, leaves the sides of the pan. Switch off. The whole process till this step should take around 10-12 minutes. Over cooking may affect the texture of the pedas.
• Transfer the mixture to a plate and cool down.
• When it is still warm grease 1 tablespoon measure with ghee and scoop out. This is to ensure even sized pedas.
• Roll between your palms and flatten it slightly. Make a dent in the center like this. Repeat to finish. I got around 16 small pedas.
• Sprinkle chopped pistachios.
• Chocolate Peda is ready!

Video

Notes

• Cook slowly - I cook the mixture in low flame while stirring often. This helps the mixture thicken evenly without burning.
• Milk - Add fresh milk that is boiled well. Raw milk has the risk of getting spoiled which may affect the sweet completely.
• Check consistency - When the mixture forms thick mass and leaves sides of the pan it is ready. Do not overcook then it may harden and become like a candy.
• Rest the mixture - I allow the mixture to cool for some time before shaping. This makes rolling pedas easier and is less sticky.
• Fix cracks - If the mixture cracks while rolling you can add little milk and mix again. Do not add too much milk.

Nutrition

Serving: 40g | Calories: 180kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 70mg | Potassium: 275mg | Fiber: 1g | Sugar: 18g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 0.4mg

The post Chocolate Peda Recipe appeared first on Sharmis Passions.

Aloo Chana Chaat is a tasty chat made using potatoes and white chickpeas as main ingredients. This chat comes together quickly with just staple ingredients from your kitchen. Aloo Chana Chat is a healthy filler when craving for chat at home. Do try this at home and satisfy your chaat cravings in a healthy way.

Aloo Chana Chat is sure a healthy alternative to other chats as its guiltfree snack. I usually make the chat chutneys at home a day before so that making chat is very quick and easy. If you are ready with cooked chana and potatoes then this chat can be assembled in just few minutes.

About Aloo Chana Chat

Aloo Chana Chat is a healthy chat made using potatoes, white chickpeas, chat chutneys, spice powders, puri, onion, sev and coriander leaves. This is a guilt free snack that you can have anytime of the day.

Puri is added just for extra crunch so you can skip it if you don't have it. I usually have a pack of this puri dried version, I air fry them whenever needed that way it is not soaked in oil. You can replace it with cornflakes too.

This is one of the easy and quick chat you can make. If you have the ingredients ready, assembling chats is a breeze. You can cook chana and potatoes morning then assemble and serve the chat for evening snack.

These days chat chutneys both green chutney and sweet chutney is readily available in supermarkets. If you buy and use them then this chat can be made in very leass time.

If you are craving for chat in a hurry you can make this and enjoy. It satisfies your chat cravings and is whole some, filling and healthy too.

Similar Recipes

• Dahi puri
• Dahi papdi chat
• Pavi bhaji
• Makhana chat
• Aloo tikki chat

Aloo Chana Chaat Video

Aloo Chana Chat Ingredients

• Potato - Cook potatoes until soft. I used 4 medium sized potatoes.
• Chana - Soak white chickpeas overnight and pressure cook until soft.
• Chat Chutneys - Green chutney and sweet chutney is preferred to be used for this recipe.
• Spice powders - Red chilli powder, chat masala powder, and roasted cumin powders are added. I used all homemade spice powders.
• Puri, Sev - I crushed and added puris. I garnished with plain sev, these add extra crunch to the chat.
• Onion - Adding raw onion as garnish gives a nice taste.
• Coriander leaves - Add chopped coriander leaves for garnish, gives a fresh taste.
• Lemon juice - adds a tangy taste and moisture to the chat.

How to make Aloo Chana Chat Step by Step

1.Soak ½ cup chickpeas in water for 8 hours or overnight.

2.After 8 hours rinse it well and drain water. Add it to pressure cooker.

3.Add water till immersing level.

4.Pressure cook for 4 whistles. Switch off.

5.Let pressure release by itself.

6.Drain water completely.

7.Rinse potatoes well to get of dirt and mud - Rub and wash it at least 2-3 times. Then add 4 medium sized potatoes to a pressure cooker. Add water till half immersing level at least.

8.Pressure cook for 2 whistles. You can choose to boil or steam potatoes too. Make sure it is soft but not mushy.

9.Remove the potatoes from the cooker and add it to a bowl containing cold water.

10.Once it becomes warm peel off the skin from the potatoes.

11.Cut into small cubes. Set aside.

12.To a mixing bowl add cubed potatoes and cooked chana.

13.Add salt to taste, 2 tablespoon green chutney, 2 tablespoon sweet chutney, 1 teaspoon red chilli powder, 1 teaspoon roasted cumin powder and 1 teaspoon chat masala powder and juice from 1 lemon.

14.Mix it well.

15.Add required portion to a serving plate.

16.Crush and add 2-3 puris. Drizzle sweet chutney, green chutney.

17.Add raw onion, sev and finally garnish with coriander leaves.

Serve and enjoy!

Expert Tips

• Ratio - The measurement of potato and chana is purely your choice. You can plus or minus according to your preference.
• Add ons - The recipe is totally flexible to our preference so do experiment and enjoy.
• Replacements - You can alternatively use black chana too for a more healthier version.
• Chat Chutneys - You can use homemade chat chutneys or store bought too.
• Crunch - I have added puris and sev. You can replace it with cornflakes too.

Serving and Storage

You can make the chutneys, sev ready. On the day of serving cook chickpeas, potatoes and assemble the chat and serve immediately.

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

Tried this Aloo Chana Chaat 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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Aloo Chana Chaat Recipe

Aloo Chana Chaat is a tasty chat made using potatoes and white chickpeas as main ingredients. This chat comes together quickly with just staple ingredients from your kitchen. Aloo Chana Chat is a healthy filler when craving for chat at home. Do try this at home and satisfy your chaat cravings in a healthy way.

Course Snack

Cuisine Indian

Keyword Aloo Recipes, chaat, Potato, Potato Recipes, street food

Prep Time 8 hours hours 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 4 people

Calories 250kcal

Author Sharmilee J

Ingredients

• ½ cup chana
• 4 medium sized potatoes
• 1 teaspoon red chilli powder
• 1 teaspoon roasted cumin powder
• 1 teaspoon chat masala
• 2 tablespoon green chutney + as needed
• 2 tablespoon sweet chutney + as needed
• 1 lemon
• raw onion as needed
• coriander leaves as needed
• sev
• salt to taste

Instructions

• Soak ½ cup chickpeas in water for 8 hours or overnight.
• After 8 hours rinse it well and drain water. Add it to pressure cooker.
• Add water till immersing level.
• Pressure cook for 4 whistles. Switch off.
• Let pressure release by itself.
• Drain water completely.
• Rinse potatoes well to get of dirt and mud - Rub and wash it at least 2-3 times. Then add 4 medium sized potatoes to a pressure cooker. Add water till half immersing level at least.
Pressure cook for 2 whistles. You can choose to boil or steam potatoes too. Make sure it is soft but not mushy.
• Remove the potatoes from the cooker and add it to a bowl containing cold water.
• Once it becomes warm peel off the skin from the potatoes.
• Cut into small cubes. Set aside.
• To a mixing bowl add cubed potatoes and cooked chana.
• Add salt to taste, 2 tablespoon green chutney, 2 tablespoon sweet chutney, 1 teaspoon red chilli powder, 1 teaspoon roasted cumin powder and 1 teaspoon chat masala powder and juice from 1 lemon.
• Mix it well.
• Add required portion to a serving plate.
• Crush and add 2-3 puris. Drizzle sweet chutney, green chutney.
• Add raw onion, sev and finally garnish with coriander leaves.
• Serve and enjoy!

Video

Notes

• Ratio - The measurement of potato and chana is purely your choice. You can plus or minus according to your preference.
• Add ons - The recipe is totally flexible to our preference so do experiment and enjoy.
• Replacements - You can alternatively use black chana too for a more healthier version.
• Chat Chutneys - You can use homemade chat chutneys or store bought too.
• Crunch - I have added puris and sev. You can replace it with cornflakes too.

Nutrition

Serving: 125g | Calories: 250kcal | Carbohydrates: 54g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 42mg | Potassium: 953mg | Fiber: 11g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 56mg | Calcium: 79mg | Iron: 3mg

The post Aloo Chana Chaat Recipe appeared first on Sharmis Passions.

Sweet Idiyappam is a soft, mildly sweet South Indian dish made with steamed plain idiyappam, jaggery syrup, grated coconut, and a touch of cardamom. It's light, comforting, and comes together in no time. You can enjoy it for breakfast, as a light dinner, or even when you're craving something sweet and simple.

This version of sweet idiyappam is a favorite in many South Indian homes. It's usually made on weekends or on relaxed mornings when you want something sweet but fuss-free. You only need a few basic ingredients to put it together. You can even use leftover idiyappam if you have some in the fridge. A spoon of ghee and a bit of roasted gram dal powder add a lovely richness and a slight crunch. It may be simple - but it tastes special in every bite.

About Sweet Idiyappam

Sweet Idiyappam is made by steaming rice flour dough into soft string hoppers and mixing them with jaggery syrup, grated coconut, and cardamom powder. A small amount of roasted gram dal powder adds a mild nutty flavour and a little crunch.

This traditional recipe brings back nostalgic memories for many and feels very comforting and satisfying. One great thing about it is that it's not too sweet. The jaggery gives a deep, natural sweetness that pairs beautifully with the soft idiyappam and fresh coconut. The hint of cardamom adds a nice aroma and flavor.

If you're using store-bought idiyappam flour, the recipe becomes very quick and simple. Pressing and steaming the idiyappam might seem tricky at first, but it's easy once you get the hang of it. I usually keep extra jaggery syrup ready in the fridge-it helps make this dish even quicker.

I usually make a bit more jaggery syrup and store it in the fridge-it comes in handy for quick sweets like this. Sweet Idiyappam is something my family enjoys so I make often.

Sweet Idiyappam Ingredients

• Rice Flour - This is the key ingredient for making idiyappam. I usually go with homemade idiyappam flour as I always have it in stock. However you can use store bought flour too.
• Jaggery - This gives the natural sweetness and deep traditional flavor to the dish. You can swap it with the regular sugar or cane sugar. But jaggery tastes best.
• Coconut - I used freshly grated coconut, as it adds a nice texture and richness that really lifts the dish. If you don't have fresh coconut, you can use frozen coconut.
• Fried Gram Dal - Coarsely powdered and added for a light crunch and a mild nutty taste. It's optional but gives a lovely touch.
• Ghee - A spoon of ghee adds aroma and richness. You can skip it for a lighter version, but it really enhances the flavour.
• Cardamom Powder - Just a pinch gives a sweet, fragrant note that ties everything together.
• Oil - Used to grease the idiyappam press and steamer plates to prevent sticking during steaming.

Why This Recipe Works

• It uses very simple, pantry-friendly ingredients.
• It is an easy and quick to make recipe.
• This recipe doesn't need any fancy equipments.
• It's light, non-greasy, and perfect for kids too.
• You can make it quickly even on busy mornings.

Similar Recipes

• Idiyappam
• Homemade Idiyappam Flour
• Ragi idiyappam
• Masala idiyappam
• Wheat idiyappam
• Lemon Sevai

How to make Sweet Idiyappam Step by Step

1.I used homemade idiyappam flour. Boil water and add it to little by little to the rice flour till it gathers together.

2.Mix well with a ladle, once its hand bearable hot, gather it together to a smooth dough. Take your idiyappam press and grease it well with oil.

3.Pinch a ball from the dough and fill it in the idiyappam press. Grease the idiyappam steamer plate then press it in circular motion to fill the steamer plate. If you have more dough then repeat this in batches. Don't crowd the steamer plate.

4.In the idli steamer pour water and place the idiyappam steamer plate above it and steam it for 10-12 minute. Turn over to remove the idiyappam, then spread it in a plate.

5.Once cooled down, crumble it so that the strings get separated, Set aside. To a mixer add fried gram dal and powder it coarsely.

6.Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked). Strain and keep aside.(I made more than above mentioned quantity for storing purpose).

7.Heat the jaggery syrup for a while, when its slightly thick add coconut and fried gram dal powder and cardamom powder.

8.Mix well and cook for 2 minutes until its thick. Switch off and cool down for few minutes. Now add the idiyappam to the jaggery mixture and mix well. Add ghee and mix well. It may look wet at this stage but after sometime it will become dry.

Serve hot / warm.

Expert Tips

• Boiling - Always use boiling hot water to mix the flour. Trust me, it helps cook the flour right away and makes the dough super soft and easy to press.
• Pressing - Don't wait too long, Press the dough while it's still nice and hot. Once it cools down, it gets hard and tough to work with.
• Texture - If the dough feels too dry or tight, just add a few drops of hot water. If it's feeling too soft, sprinkle a little more flour. It's easy to fix.
• Steaming - Don't overcrowd the steamer. Give the idiyappams enough space room so they cook evenly and come out perfect.
• Syrup - Don't want string consistency. Just cook the syrup until it thickens a bit, enough to coat the coconut and dal powder nicely.
• Resting - After mixing the syrup with the idiyappam, it might look a little wet at first. Just give it a few minutes-it'll soak in the syrup and turn out just right.

Serving and Storage

Serve sweet Idiyappam hot or warm. A drizzle of ghee on top right before serving makes it even more flavorful.

Store leftovers in refrigerator them and reheat using a steamer or sprinkle some water and heat on a tawa. Avoid microwaving directly as it may dry out.

FAQS

1.Can I add in nuts or dry fruits?

Yes, you can add any nuts or dry fruits of your choice. Fry them in ghee until crisp then add it.

2.Is this good for kids?

Yes, It is, it's mildly sweet, soft, and easy to digest.

3.Is there any substitute for jaggery?

You can use sugar or brown sugar, but jaggery gives the best flavor for this dish.

4.How to store extra jaggery syrup?

Let it cool completely, then pop it in an airtight container in the fridge. It'll keep for about a week.

5.What brand of flour do you use?

I use homemade idiyappam flour. You can use any good quality store-bought or homemade flour.

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

Tried this Sweet Idiyappam 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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Sweet Idiyappam Recipe

Sweet Idiyappam is a soft, mildly sweet South Indian dish made with steamed plain idiyappam, jaggery syrup, grated coconut, and a touch of cardamom. It's light, comforting, and comes together in no time. You can enjoy it for breakfast, as a light dinner, or even when you're craving something sweet and simple.

Course Breakfast

Cuisine Indian

Keyword coconut recipes, Dinner recipe, rice flour recipes, tiffin recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 370kcal

Author Sharmilee J

Ingredients

• ½ cup rice flour
• ⅓ cup jaggery
• 2 tablespoon coconut
• 2 tablespoon fried gram dal
• 1 teaspoon ghee
• ¼ teaspoon cardamom powder
• oil just to grease
• water as required

Instructions

• I used store bought idiyappam flour. Boil water and add it to little by little to the rice flour till it gathers together.
• Mix well with a ladle, once its hand bearable hot, gather it together to a smooth dough.
• Take your idiyappam press and grease it well with oil.
• Pinch a ball from the dough and fill it in the idiyappam press.
• Grease the idiyappam steamer plate then press it in circular motion to fill the steamer plate.
• If you have more dough then repeat this in batches. Don't crowd the steamer plate.
• In the idli steamer pour water and place the idiyappam steamer plate above it and steam it for 10-12 minutes.
• Turn over to remove the idiyappam, then spread it in a plate.
• Once cooled down, crumble it so that the strings get separated, set aside.
• In a mixer add fried gram dal and powder it coarsely.
• Soak jaggery in warm water(till immersing level) , crush it well.
• Then heat it up until it is slightly thick (no string consistency needs to be checked). Strain and keep aside.(I made more than above mentioned quantity for storing purpose).
• Heat the jaggery syrup for a while, when its slightly thick add coconut and fried gram dal powder and cardamom powder.
• Mix well and cook for 2minutes until its thick. Switch off and cool down for few mins.
• Now add the idiyappam to the jaggery mixture and mix well.
• Add ghee and mix well.It may look wet at this stage but after sometime it will become dry.
• Serve Sweet Idiyappam hot / warm.

Notes

• Boiling - Always use boiling hot water to mix the flour. Trust me, it helps cook the flour right away and makes the dough super soft and easy to press.
• Pressing - Don't wait too long, Press the dough while it's still nice and hot. Once it cools down, it gets hard and tough to work with.
• Texture - If the dough feels too dry or tight, just add a few drops of hot water. If it's feeling too soft, sprinkle a little more flour. It's easy to fix.
• Steaming - Don't overcrowd the steamer. Give the idiyappams enough space room so they cook evenly and come out perfect.
• Syrup - Don't want string consistency. Just cook the syrup until it thickens a bit, enough to coat the coconut and dal powder nicely.
• Resting - After mixing the syrup with the idiyappam, it might look a little wet at first. Just give it a few minutes-it'll soak in the syrup and turn out just right.

Nutrition

Serving: 200g | Calories: 370kcal | Carbohydrates: 74g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 2mg | Potassium: 166mg | Fiber: 5g | Sugar: 34g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

The post Sweet Idiyappam Recipe appeared first on Sharmis Passions.

Pizza Pinwheels are one of those snacks that bring all the joy of pizza in a bite-sized, fun shape. These are soft, fluffy dough rolled with tangy pizza sauce, crunchy veggies, and melty cheese, baked to golden perfection. These pinwheels are a great alternative when you want something different from the usual pizza slice but still crave that familiar cheesy flavor.

They're super easy to make with simple pantry ingredients you probably already have, and they bake quickly, making them perfect for an evening snack, a party appetizer, or even lunchbox treats. The edges turn slightly crispy while the inside stays soft and gooey.

About Pizza Pinwheels

Pizza pinwheels are basically rolled and sliced pizza that can served as snacks. You roll out the dough, spread it with pizza sauce, sprinkle chopped veggies, herbs, and cheese, then roll it up tightly like a log. After slicing the log into rounds, you bake them until golden edges and bubbly cheese.

Each bite gives you all the classic pizza flavors, but in a cute little round shape that's easy to eat with your hands. The outer edges is a little crispy, while the inside remains soft and packed with gooey cheese and delicious toppings. You can even make the dough ahead, keep it in the fridge, and bake fresh pinwheels whenever you want.

What's great about this recipe is how customizable it is. The basic filling uses onion, capsicum (bell pepper), pizza sauce, and mozzarella cheese, but you can add corn, olives, paneer, or anything else you like. Plus, the dough uses simple flour and yeast, so it's easy to make and rises well if you give it some rest time.

I often make these pizza pinwheels when I want a fun snack that's a change from regular tiffin items. The aroma while baking makes everyone in the house curious and hungry. This came out soo good with a crusty top and soft goey inside, yumm!! Hubby enjoyed the warm pizza rolls , it is such a bliss when had hot / warm with a dip of tomato sauce!!

Its baking marathon at home, I love baking and the feel of it. The main advantage home baking calls is you can customize the base, topping as per your preference and I am glad that I am able to sneak in wheat flour wherever possible especially for pizzas, its hard enough to find out much difference. I just modified the basic pizza dough recipe and made the dough for this pinwheel.

Pizza Pinwheels Ingredients

• Wheat flour & Plain flour (maida) - These form the dough base. Wheat flour adds a nice texture and nutty flavor, while plain flour keeps the dough soft and fluffy. Mixing both gives the perfect dough.
• Warm water - Needed to activate the yeast and bring the dough together. Be sure it's warm, not hot as it will kill the yeast.
• Active dry yeast - This helps the dough rise and become soft and airy. You can substitute with instant yeast but use less and skip the resting time.
• Sugar - Sugar is needed to be mixed with warm water and yeast to activate yeast.
• Olive oil or any neutral oil - Olive oil adds great flavor and texture to the pinwheels.
• Onion & Capsicum - Finely chopped and added for the filling. Onion adds crunch and sweetness, and capsicum brings color and fresh mild crunch.
• Mozzarella cheese - The star ingredient for that cheesy stretch and rich flavor that makes pizza special.
• Oregano & Chili flakes - These herbs and spices add that classic herby and slightly spicy flavor. Adjust chili flakes to your heat preference.
• Pizza sauce - Binds the filling and adds the tangy, slightly sweet flavor key to any pizza. You can use homemade or store bought pizza sauce.

Why This Recipe Works

• It uses simple ingredients that are easy to find and store.
• It is a quick and easy to bake recipe.
• It has soft and fluffy, perfect for a snack that's light yet filling.
• The recipe is very adaptable, you can add or swap fillings as you like.
• It's great for last-minute snacks, parties, or lunchboxes.

Similar Recipes

• Veg Pizza
• Pizza on skillet
• Chapati pizza
• Dosa Pizza
• Paneer Pizza
• Bread Pizza

How to make Pizza Pinwheel Step by Step

1.Take water, olive oil, sugar and salt. Add yeast to it and whisk it well. Set aside.

2.Mix wheat flour and maida in a mixing bowl. Whisk it well. Now add the flour mixture to the yeast solution.

3.Mix well and knead it to a soft pliable dough. Set aside to rest in a warm place for at least an hour. Then flour a surface and roll it to slightly thick rectangle shape. Add pizza sauce, sprinkle oregano.

4.Then add onion and capsicum. Sprinkle cheese. Roll it tightly.

5.Roll into a log , cling wrap it and refrigerate it for 10 minutes just to make the dough stiff. Preheat oven at 180 deg C for 10 minutes. Then brush it with olive oil and cut into slightly thick slices.

6.Line the baking tray with silver foil and arrange the pizza slices with cut side on top. Sprinkle cheese, oregano and chili flakes. Bake in preheated oven at 180 deg C for 15-20 minutes or until the edges start to brown.

Serve hot / warm!!

Expert Tips

• Dough texture - Your dough should be soft and smooth. If it feels sticky, sprinkle a little flour and knead again. If it feels too tight or dry, add a few drops of water to loosen it.
• Roll tightly - When rolling the dough with the filling, make sure to roll it tightly so the filling stays inside and the slices don't fall apart during baking.
• Chill before slicing - After rolling, refrigerate the dough log for 15-20 minutes. This helps firm up the roll and makes slicing neater and easier.
• Use a sharp knife - This helps you get clean, even slices without squishing the roll.
• Bake time - Check after 12 minutes of baking. The pinwheels should be golden on the edges and the cheese melted and bubbly.

Serving and Storage

Serve Pizza Pinwheels warm or at room temperature as a snack or light meal. They're perfect for lunchboxes, parties, or anytime you want a quick bite.

If you have leftovers, store them in an airtight container at room temperature for a few hours or in the fridge for up to a day. To reheat, warm them in a pan or oven for a few minutes until heated through and crispy again.

FAQS

1.Can I use only wheat flour?

Yes, but the pinwheels will be a little denser and less soft. Mixing with plain flour gives a fluffier texture. Using only wheat flour makes it all the more healthy but there will be a compromise in taste and texture.

2.Can I skip yeast?

Yeast is needed for baking perfect buns and breads. These pizza pinwheels are more like buns and I would recommend not to skip yeast.

3.Can I use store-bought pizza dough?

Definitely, just bring it to room temperature before rolling and filling, then bake as usual.

4.Why are my pinwheels hard?

This usually happens if the dough was too tight or they were overbaked. Make sure your dough is soft and check after 12 minutes of baking.

5.Can I make these ahead of time?

Yes, you can roll and slice the dough, then refrigerate the slices. Bake them fresh whenever you want warm, cheesy pinwheels.

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

Tried this Pizza Pinwheel 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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Pizza Pinwheels Recipe

Pizza Pinwheels are one of those snacks that bring all the joy of pizza in a bite-sized, fun shape. Imagine soft, fluffy dough rolled with tangy pizza sauce, crunchy veggies, and melty cheese, then baked to golden perfection. These pinwheels are a great alternative when you want something different from the usual pizza slice but still crave that familiar cheesy flavor.

Course Snack

Cuisine Indian

Keyword Baking, baking recipes, pizza recipes, roll recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 383kcal

Author Sharmilee J

Ingredients

• ½ cup wheat flour
• ½ cup plain flour
• ⅓ cup warm water
• ½ teaspoon active yeast
• ¼ teaspoon salt
• ½ tablespoon sugar
• 1 tablespoon olive oil

For the stuffing

• 1 tablespoon onion finely chopped
• 3 tablespoon capsicum finely chopped
• 3 tablespoon + 2 teaspoon mozarella cheese
• oregano as required
• chilli flakes as needed

Instructions

• Take water, olive oil, sugar and salt. Add yeast to it and whisk it well. Set aside.
• Mix wheat flour and maida in a mixing bowl. Whisk it well.
• Now add the flour mixture to the yeast solution.
• Mix well and knead it to a soft pliable dough. Set aside to rest in a warm place for atleast an hour.
• Then flour a surface and roll it to slightly thick rectangle shape. Add pizza sauce, sprinkle oregano.
• Then add onion and capsicum. Sprinkle cheese. Roll it tightly.
• Roll into a log , cling wrap it and refrigerate it for 10mins just to make the dough stiff.
• Preheat oven at 180 deg C for 10mins.
• Then brush pin wheels with olive oil and cut into slightly thick slices.
• Line the baking tray with silver foil and arrange the pizza slices with cut side on top.
• Sprinkle cheese, oregano and chilli flakes.
• Bake in preheated oven at 180 deg C for 15-20 mins or until the edges start to brown.
• Serve Pizza Pinwheels hot / warm!!

Notes

• Dough texture - Your dough should be soft and smooth. If it feels sticky, sprinkle a little flour and knead again. If it feels too tight or dry, add a few drops of water to loosen it.
• Roll tightly - When rolling the dough with the filling, make sure to roll it tightly so the filling stays inside and the slices don't fall apart during baking.
• Chill before slicing - After rolling, refrigerate the dough log for 15-20 minutes. This helps firm up the roll and makes slicing neater and easier.
• Use a sharp knife - This helps you get clean, even slices without squishing the roll.
• Bake time - Check after 12 minutes of baking. The pinwheels should be golden on the edges and the cheese melted and bubbly.

Nutrition

Serving: 150g | Calories: 383kcal | Carbohydrates: 54g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 18mg | Sodium: 435mg | Potassium: 149mg | Fiber: 3g | Sugar: 4g | Vitamin A: 587IU | Vitamin C: 18mg | Calcium: 126mg | Iron: 3mg

The post Pizza Pinwheel Recipe appeared first on Sharmis Passions.

Kothu Chapathi is a flavorful, filling South Indian street-style dish made by mincing chapathis and tossing them with a spicy onion-tomato masala. It's a great way to turn leftover chapathis into a brand-new meal that's exciting and delicious. This version is quite close to the hotel-style Kothu Parotta but made using everyday chapathis instead.

You don't need anything fancy-just a few regular spices, some basic tempering, and optionally an egg if you prefer the non-veg version. The salna (gravy) gives it that signature taste, making it saucy and slightly juicy without turning soggy. It tastes best when served hot.

About Kothu Chapathi

Kothu Chapathi is a popular South Indian tiffin made by tearing or chopping chapathis and tossing them with a flavour-packed onion-tomato masala. This recipe includes a simple homemade salna (gravy) that brings everything together with a spicy and mildly sweet blend of coconut, fennel, kalpasi, and other whole spices.

It's perfect for days when you want something quick, spicy, and different from regular roti and curry. The egg makes it more filling and gives a nice scrambled texture when mixed in. The masala seeps into the chapathi pieces making every bite soft, juicy, and tasty. It's spicy, slightly smoky, and bursting with flavors from freshly ground coconut masala.

You can also make a vegetarian version by skipping the egg and adding more veggies like carrots, cabbage or even paneer. The base gravy is quite versatile, so feel free to play around with it depending on what you have at home. This dish works perfectly for dinner or even a weekend brunch.

I usually make this when I have leftover chapathi from dinner. It's one of those recipes that feels like a special treat even though it's made from simple things. The smell of the masala cooking in the pan always reminds me of tiny roadside stalls and hotel-style meals from trips.

Kothu Chapathi Ingredients

• Chapati - This is the key ingredient of the dish, it soaks up the masala well and gives a soft, chewy texture. You can use fresh or leftover chapati, but leftover ones hold their shape better.
• Egg - Adds protein and makes the dish soft and scrambled. You can leave it out or use paneer instead.
• Onion & Tomato - These make the masala base. Onion gives a little sweetness, and tomato balances the taste. If you don't have fresh tomatoes, tomato puree is okay.
• Capsicum - Adds a light crunch and mild sweetness - any color is fine, or you can skip it if you don't have it.
• Ginger Garlic Paste - Helps build flavor and removes raw smell - fresh crushed ginger and garlic also work.
• Coconut, Poppy Seeds & Fennel Seeds - Ground to make the base masala rich and creamy - coconut gives thickness, poppy seeds help bind everything, and fennel adds a mild sweet flavor. You can replace poppy seeds with cashews or bread. Coconut can be skipped if needed, but the taste will be different.
• Whole Spices - Cinnamon, Star Anise, Clove, Cardamom are Used for tempering, they add warmth and give a nice hotel-style aroma. If you don't have all of them, just use a little extra garam masala.
• Kalpasi (Stone Flower) - Adds unique flavor, it's small but important for getting that real street-style flavor. Skip only if you don't have it.
• Pepper Powder & Garam Masala - Add heat and depth - pepper gives a sharp spice kick, and garam masala ties all the flavors together. Adjust pepper to suit your spice level.
• Curry Leaves & Coriander Leaves - Curry leaves are used while tempering to give a nice aroma - coriander is added at the end for freshness and color. Curry leaves are a must; coriander can be skipped if not available.
• Oil - Used for sautéing and tempering - any neutral oil like sunflower or groundnut oil will work.

Why This Recipe Works

• It uses leftover chapathi in a tasty and creative way.
• The base gravy is flavorful and gives hotel-style taste at home.
• It's quick to make, perfect for lunch or dinner.
• The egg adds protein and makes it more filling.
• You can easily customize it with vegetables or paneer.

How to make Kothu Chapathi Step by Step

1.Take your left over chapathis. Chop them into small pieces or just tear them into tiny pieces. Set aside. In a kadai add oil and sauté tomatoes till it turns mushy and raw smell leaves.

2.Now add coconut give a quick sauté and switch off. Cool down and grind it along with fennel seeds and poppy seeds along with little water to a fine paste.

3.Add little oil to a pan, add the masala paste along with garam masala and sauté for 2mins.Then add little water say ¼ cup and allow the gravy to boil.

4.When oil starts to separate add kalpasi boil for 2 minutes and switch off and set aside. Now heat oil in a pan add the items listed under 'to temper' let it splutter.

5.Add onion along with ginger garlic paste and sauté till onions become transparent. Then add capsicum and sauté fora minute then crack open and add a egg.

6.Just mix once and add the chapathi pieces and cook well. Add pepper powder.

7.Now add the salna and mix well. Just use the edge of  a tumbler to mince it well. Finally add chopped coriander leaves and switch off.

Serve hot!

Expert Tips

• Use leftover chapathi - It holds shape better and absorbs masala well. Let fresh chapathi cool completely if using.
• Grind the masala smooth - For the best texture, make sure the tomato-coconut paste is smooth and fine.
• Don't skip kalpasi - It adds the real street-style flavor. Just a tiny pinch makes a big difference.
• Mince with a tumbler - For that classic kothu texture, use the edge of a tumbler or a flat spatula to mash and mix. Use sharp edged steel tumbler or bowl to mince which makes it easier.
• Gravy control - Reserve a little gravy and add as needed to control wetness. Some prefer it drier, some slightly saucy.

Serving and Storage

Serve Kothu Chapathi hot with onion raita or just as it is. It tastes best fresh off the pan while still warm.
If you have leftovers, store in a closed container in the fridge and use within a day. Reheat gently before serving.

FAQS

1.Can I make this without egg?

Yes, just skip the egg or replace it with vegetables or paneer cubes.

2.Can I use fresh chapathi?

Yes, but let it cool completely before chopping. Leftover ones work better.

3.What does kalpasi add to the dish? 

It gives a smoky, earthy flavor like hotel-style dishes. Try not to skip it.

4.Can I make this with parotta?

Yes, this works great with cooked parotta or even laccha paratha.

5.Is it very spicy?

Not too spicy. You can adjust pepper or chilli based on your preference.

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

Tried this Kothu Chapathi 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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Kothu Chapathi Recipe | Hotel Style Kothu Chapathi

Kothu Chapathi is a flavorful, filling South Indian street-style dish made by mincing chapathis and tossing them with a spicy onion-tomato masala. It's a great way to turn leftover chapathis into a brand-new meal that's exciting and delicious. This version is quite close to the hotel-style Kothu Parotta but made using everyday chapathis instead.

Course dinner, Main Course

Cuisine Indian

Keyword chapati, chapati recipes, coconut recipes, Dinner recipe, egg recipes, flat bread recipes, flatbread recipes, masala recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 147kcal

Author Sharmilee J

Ingredients

• 3 chapathi
• 1 egg
• 1 big onion
• 2 tablespoon capsicum
• 1 teaspoon ginger garlic paste
• 1 tablespoon coriander leaves
• oil

FOR THE GRAVY:

• 1 tomato
• 2 tablespoon coconut
• ½ teaspoon fennel seeds
• ¼ teaspoon poppy seeds
• ¼ teaspoon kalpasi
• ¼ teaspoon poppy seeds
• ¼ teaspoon pepper powder
• 1 teaspoon garam masala

TO TEMPER:

• 2 teaspoon oil
• 1 tiny pinch kalpasi / sont flower
• a small sprig curry Leaves
• ¼ teaspoon fennel seeds
• ¼ inch piece cinnamon
• 1 small star anise
• 1 clove
• 1 cardamom

Instructions

• Chop the chapathis into small pieces or just tear them into tiny pieces and set aside.
• In a kadai add oil and sauté tomatoes till it turns mushy and raw smell leaves.
• Now add coconut give a quick sauté and switch off.
• Cool down and grind it along with fennel seeds and poppy seeds along with little water to a fine paste.
• Add little oil to a pan, add the masala paste along with garam masala and sauté for 2mins.
• Then add little water say ¼ cup and allow the gravy to boil.
• When oil starts to separate add kalpasi boil for 2mins and switch off and set aside.
• Now heat oil in a pan add the items listed under 'to temper' let it splutter.
• Add onion along with ginger garlic paste and sauté till onions become transparent.
• Then add capsicum and sauté for a minute then crack open and add a egg.
• Just mix once and add the chapathi pieces and cook well. Add pepper powder.
• Now add the salna and mix well. Just use the edge of a tumbler to mince it well. Finally add chopped coriander leaves and switch off.
• Serve Kothu Chapathi hot / warm.

Notes

• Use leftover chapathi - It holds shape better and absorbs masala well. Let fresh chapathi cool completely if using.
• Grind the masala smooth - For the best texture, make sure the tomato-coconut paste is smooth and fine.
• Don't skip kalpasi - It adds the real street-style flavor. Just a tiny pinch makes a big difference.
• Mince with a tumbler - For that classic kothu texture, use the edge of a tumbler or a flat spatula to mash and mix. Use sharp edged steel tumbler or bowl to mince which makes it easier.
• Gravy control - Reserve a little gravy and add as needed to control wetness. Some prefer it drier, some slightly saucy.

Nutrition

Serving: 200g | Calories: 147kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 40mg | Potassium: 341mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1045IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 2mg

The post Kothu Chapathi Recipe (Hotel Style) appeared first on Sharmis Passions.

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.

About Dahi Bhalla

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.

Dahi Bhalla Ingredients

• Whole urad dal - It is used to make the base vadas. When soaked and grind, it turns soft and fluffy. You can also use split urad dal if whole is not available but it gives less volume when compared to whole urad dal.
• Thick curd (yogurt) - Fresh thick curd is preferred which makes the vadas creamy and juicy. Don't use sour curd.
• Green chili - Added while grinding to give a mild spice. You can skip or reduce based on your preference.
• Ginger - It helps with digestion. You can use a small piece of fresh ginger chopped.
• Water - Used for grinding the dal. Add a little at a time to get a thick and fluffy batter.
• Oil - Used to deep fry the vadas. Choose a flavor less oil for best taste.
• Sugar - A little sugar is added to the curd to balance flavours. You can adjust it or skip it based on your preference.
• Sweet chutney - Adds a mild sweetness and tanginess. Made with tamarind and jaggery. You can use homemade or store-bought.
• Green chutney - Gives a fresh and spicy touch. Usually made with mint, coriander, green chili, and lemon juice.
• Red chilli powder - A light sprinkle adds color and a bit of heat.
• Chaat masala - Adds a tangy kick and brings a street-style flavour to the dish.
• Sev - Adds a crunchy topping. Use thin sev or nylon sev for best texture.
• Cashews, Raisins - Adds crunch, sweetness and rich taste to the vadas.
• Coriander leaves - Used for garnish. Adds freshness and a nice pop of green.

Why This Recipe Works

• It uses simple kitchen staple ingredients.
• Uses ingredients that are easily available.
• Refreshing, colorful and delicious chat.
• The chutneys add layers of flavour - sweet, spicy, and tangy.
• You can prepare it partly ahead and assemble just before serving.

Similar Recipes

• Dahi papdi chat
• Dahi puri
• Pavi bhaji
• Makhana chat
• Aloo tikki chat

How to make Dahi Bhalla Step by Step

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.

Expert Tips

• Use fresh curd - Sour curd can ruin the taste. Add a little sugar and beat it well before using.
• Soak dal properly - Soak for at least 3-4 hours to get soft and fluffy vadas that absorb less oil.
• Grind thick batter - Use little water while grinding. The batter should be thick and smooth.
• Soften vadas - Dunk the vadas in hot water. which helps to remove extra oil and makes the vadas absorb curd better.
• Add toppings just before serving - Add toppings, chutneys, sev at the time of serving to keep it stay fresh, crisp and not soggy.

Serving and Storage

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.

FAQS

1.Can I make vadas ahead of time?

Yes, fry and store them in the fridge. Soak in hot water before using.

2.What if I don't have green & sweet chutney?

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.

3.Why are my vadas hard?

The batter might not have been fluffy or you may have added too much water while grinding which will make vadas hard.

4.Can I shallow fry the vadas?

It's best to deep fry for the right texture, but you can try shallow frying or using appe pan.

5.Is this a dessert or snack?

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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Dahi Bhalla Recipe

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.

Course Snack

Cuisine Indian

Keyword chaat, chaat recipes, curd recipes, North Indian, snack recipes, Vada

Prep Time 4 hours hours

Cook Time 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 2 people

Calories 396kcal

Author Sharmilee J

Ingredients

• 1 cup thick curd / yogurt
• ¼ cup sweet chutney
• ¼ cup green chutney
• red chilli powder just for sprinkling
• chat masala powder just for sprinkling
• ¼ cup sev
• ½ tablespoon cashews
• ½ tablespoon raisins
• 1 tablespoon sugar
• 1 tablespoon coriander leaves chopped
• salt to taste

For the Vada

• ½ cup whole urad dal deskinned
• 1 green chilli
• ¼ inch piece ginger
• salt to taste
• water as required
• oil to deep fry

Instructions

• 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 chillies in a grinder sprinkling water now and then. Dont add much water as the batter will become runny. The batter should be thick and fluffy, add required salt and mix well.
• Now add raisins and chopped cashews to the batter. 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.
• 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.
• 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.
• 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 chilli powder and chat masala and garnish with coriander leaves.
• Serve Dahi Bhalla at room temperature or chilled.

Notes

• Use fresh curd - Sour curd can ruin the taste. Add a little sugar and beat it well before using.
• Soak dal properly - Soak for at least 3-4 hours to get soft and fluffy vadas that absorb less oil.
• Grind thick batter - Use little water while grinding. The batter should be thick and smooth.
• Soften vadas - Dunk the vadas in hot water. which helps to remove extra oil and makes the vadas absorb curd better.
• Add toppings just before serving - Add toppings, chutneys, sev at the time of serving to keep it stay fresh, crisp and not soggy.

Nutrition

Serving: 200g | Calories: 396kcal | Carbohydrates: 60g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 882mg | Potassium: 828mg | Fiber: 22g | Sugar: 17g | Vitamin A: 9157IU | Vitamin C: 7mg | Calcium: 286mg | Iron: 9mg

The post Dahi Bhalla Recipe appeared first on Sharmis Passions.

Millet Flour Dosa is a quick and healthy dosa. This is an instant dosa that you can make without soaking, grinding, or fermenting. This recipe uses millet flour and rice flour. It takes only a few minutes to make. This dosa is light and crisp just like rava dosa. You can eat it for breakfast, lunch, or dinner. Learn to make perfect millet dosa with the help of step by step instructions and pictures.

The dosa batter is easy and instant to mix. You don't need any special steps. Just make sure the batter is not too thick or too thin. Heat the pan well. Pour the batter like you do for rava dosa. It spreads on its own and makes a lace-like pattern. Millets are full of fiber and nutrients. So, this dosa is healthy and tasty.

About Millet Flour Dosa

Millet Flour Dosa is thin and crisp that even kids would love to eat. It is made by mixing millet flour and rice flour along with spices and herbs for flavor. The batter is watery and does not need to soak, grind or ferment. This makes it great for when you want to cook quickly. It is a good option for busy mornings or quick meals.

You don't have to plan ahead. Just mix the ingredients, check the batter consistency, and start making dosas. The texture is like rava dosa-light and crispy with small holes on top. You will like how it tastes. It is a simple recipe but very satisfying and comforting dish.

You can use any millet flour you like. Ragi, bajra, jowar, or multi-millet flour all work well. Rice flour helps make the dosa crisp. Onions and curry leaves add nice flavor. This dosa is easy, tasty, and healthier than regular dosa. It is a great way to add variety to your meals.

I make this dosa often when I am in a hurry or don't have regular dosa batter ready. It is a simple and satisfying recipe. The dosa turns out perfect when the pan is hot and the batter is just right.

Millet Flour Dosa Ingredients

• Millet Flour - is the key ingredient. You can use any millet flour of your choice like ragi, bajra, or jowar that is readily available in stores.
• Rice Flour - Adds texture and helps make the dosa crisp and prevents it from being too soft. You can use homemade or store bought rice flour of your choice.
• Onion - I used finely chopped onion, it adds a mild sweetness and crunch to every bite. But you can skip it if you don't like it.
• Curry Leaves - Gives a nice aroma and flavor - can be chopped or torn before adding.
• Green Chilli - Adds spice to the dosa. Adjust according to your spice preference.
• Oil - Used for cooking the dosa - helps in making the dosa crisp and easy to remove from the pan.

Why This Recipe Works

• It's an instant recipe that needs no fermentation or grinding.
• This recipe has crisp, light, and a lovely lace-like texture.
• It's a healthier alternative to regular dosa.
• It can be easily customized with different flours.
• It's a great option when you want something quick, simple, and filling.

Similar Recipes

• Ragi Dosa
• Millet Dosa
• Wheat Dosa
• Oats Dosa
• Adai

How to make Millet Flour Dosa Step by Step

1.In a mixing bowl - add millet flour, rice flour, onion, curry leaves, chili and required salt. Mix it well. Then add water little by little.

2.Mix it well using a whisk without any lumps. It should be runny so that while we pour the batter should spread by itself. Now the batter is ready.

3.Heat a dosa tawa, take a ladle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa. Cook in mediium flame. The dosa should be thin so don't pour over then we will get thick dosas. Drizzle oil and cook until the top looks cooked. Fold and serve hot.

Your dosa is ready! Serve with idli podi / any chutney of your choice.

Expert Tips

• Use any millet flour - you can use ragi, bajra, jowar or even a mix of millets can be used for this recipe.
• Batter Consistency - The batter should be very watery so that it spreads on its own when poured.
• Do not spread - Pour it from a height in a circular motion like rava dosa. Let it naturally fill in the gaps.
• Preheat well - The pan must be hot. Sprinkle water to check-if it sizzles immediately, it's ready.
• Adjust consistency - The batter thickens up as it rests. You can add a little water and stir before making each dosa.

Serving & Storage

Serve them hot and fresh with coconut chutney, tomato chutney, or idli podi.
These dosas taste best when served immediately as they lose their crispness on cooling.

You can store the leftover batter in the fridge for a day. Before using, bring it to room temperature, stir well, and add a little water if it has thickened.

FAQS

1.Can I use any millet flour for this recipe?

Yes, you can use ragi, jowar, bajra, or mixed millet flour-whichever you prefer.

2.Do I need to ferment the batter?

No, this is an instant dosa recipe. No soaking, grinding or fermenting needed.

3.Why does my dosa get holes?

The dosa tawa should be hot when you pour the dosa. Also the batter should be watery else holes will not be formed.

4.Can I skip onion and green chili?

Yes, they are added for flavor but the dosa will still turn out fine without them.

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

Tried this millet flour dosa ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Millet Flour Dosa Recipe | Instant Millet Dosa Recipe

Millet Flour Dosa is a quick and healthy dosa. This is an instant dosa that you can make without soaking, grinding, or fermenting. This recipe uses millet flour and rice flour. It takes only a few minutes to make. This dosa is light and crisp just like rava dosa. You can eat it for breakfast, lunch, or dinner. Learn to make perfect millet dosa with the help of step by step instructions and pictures.

Course Breakfast

Cuisine Indian

Keyword dosa batter, dosa recipes, Healthy Diet Plan, healthy recipes, millet recipes, tiffin recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 221kcal

Author Sharmilee J

Ingredients

• ½ cup millet flour
• ¼ cup rice flour
• 1 small sized onion
• 1 tablespoon curry leaves
• 1 small green chili
• ¾ to 1 cup water
• oil as required
• salt to taste

Instructions

• In a mixing bowl - add millet flour, rice flour, onion, curry leaves, chili and required salt. Mix it well. Then add water little by little.
• Mix it well using a whisk without any lumps. It should be runny so that while we pour the batter should spread by itself. Now the batter is ready.
• Heat a dosa tawa, take a ladle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa. Cook in medium flame. The dosa should be thin so don't pour over then we will get thick dosas.
• Drizzle oil and cook until the top looks cooked. Fold and serve hot.
• Your Millet Flour dosa is ready! Serve with idli podi / any chutney of your choice.

Notes

• Use any millet flour - you can use ragi, bajra, jowar or even a mix of millets can be used for this recipe.
• Batter Consistency - The batter should be very watery so that it spreads on its own when poured.
• Do not spread - Pour it from a height in a circular motion like rava dosa. Let it naturally fill in the gaps.
• Preheat well - The pan must be hot. Sprinkle water to check-if it sizzles immediately, it's ready.
• Adjust consistency - The batter thickens up as it rests. You can add a little water and stir before making each dosa.

Nutrition

Serving: 200g | Calories: 221kcal | Carbohydrates: 46g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 83mg | Potassium: 163mg | Fiber: 4g | Sugar: 4g | Vitamin A: 560IU | Vitamin C: 303mg | Calcium: 83mg | Iron: 1mg

The post Millet Flour Dosa | Instant Millet Dosa appeared first on Sharmis Passions.

Capsicum Gravy is a mild creamy gravy made by cooking colored capsicum with coconut , nuts paste along with basic spices and herbs. Capsicum Gravy is a great side for roti, chapati, pulao, variety rice, plain rice etc. The combination of toasted sesame seeds, peanuts, and coconut gives it a subtle nutty taste that makes this gravy unique.

This gravy needs only basic pantry staples , easy and quick to make. Whether it's for a busy weekday meal or lunchbox, this gravy works well without feeling too heavy. It's also a nice change from the usual onion-tomato gravies.

About Capsicum Gravy

Capsicum Gravy is a South Indian-style curry where capsicum pieces are simmered in a paste made from coconut, sesame seeds, peanuts, and a few cashews. It has a creamy texture with mild flavors, making it suitable for both adults and kids. If you prefer less spicy curries, this one's perfect.

This recipe skips tomatoes and heavy masala. Instead, the coconut-nut blend adds thickness and richness. A touch of red chili powder and garam masala brings in warmth without making it spicy. As the gravy simmers, it turns smooth and coats the capsicum nicely.

You can use just green capsicum or mix it with red and yellow ones for more color and a slightly sweet flavor. Lightly sautéed onions and capsicum give a slight crunch, which goes well with the creamy base. It's quite a flexible recipe and pairs well with rice or any Indian bread like chapati or phulka.

I usually make this when I want something simple yet tasty. It doesn't need much chopping or long cooking time, so it's perfect for busy days. My little one enjoys it with chapati, so I often skip green chilies and keep the spice level low. Feel free to adjust it as per your family's taste.

Capsicum Gravy Ingredients

• Capsicum - I used a mix of colored capsicum chopped into cubes as it adds a nice crunch and mild sweetness. You can use just green capsicum if that's what you have.
• Sesame Seeds - Use only white sesame seeds which is best for this gravy, adds creaminess to the gravy.
• Peanuts - toasted and grind with other ingredients to make the masala paste.
• Coconut - fresh grated coconut is best to use, adds volume to the gravy.
• Cashew Nuts - adds richness and creaminess to the gravy, do not skip it. You can replace it with almonds.
• Onion - Just a tablespoon of cubed onion is used.
• Jeera (Cumin Seeds) - Tempered in oil to release its flavor - adds a nice aroma and aids digestion.
• Red Chili Powder - added for spice and gives a mild color o the gravy.
• Pepper Powder - Adds a gentle kick - balances the mildness of the coconut base.
• Garam Masala Powder - A pinch of this adds depth and warmth to the curry - you can skip if you prefer a lighter flavor.
• Salt - Enhances all the other flavors - adjust to taste.
• Oil - added for tempering and sauté the vegetables.
• Coriander Leaves - adds for garnish, adds a freshness to the gravy.

Why This Recipe Works

• This is a quick and easy to make recipe made with simple pantry ingredients.
• The nutty coconut base makes it creamy without needing cream or curd.
• This recipe is mildly spiced and perfect for both kids and adults.
• It's very versatile - pairs well with roti, rice, pulao, or even biryani.
• The texture and color from capsicum make it visually appealing and tasty.

Similar Recipes

• Kadai Paneer
• Kadai Paneer Gravy
• Paneer Korma
• Chilli Paneer
• Paneer Tikka Masala

How to make Capsicum Gravy Step by Step

1.Get all your ingredients ready first. Now dry roast sesame seeds till golden, set aside , then toast peanuts until brown spots appear here and there, set aside to cool.

2.Then toast coconut till there is no moisture content, do not let the color change, Set aside to cool. Now add cashews and dry roast it 2 minutes and allow it to cool down. Transfer the ingredients to the mixer.

3.Add little water and grind it a smooth paste, Set aside. Now in a pan heat oil add capsicum and onion and fry for 3 minutes, Set aside. Now in the same pan add little more oil and add jeera let it crackle.

4.Then add the coconut paste , add little water and let it boil for 2 minutes. Then add red chili and garam masala powder along with pepper powder. Add required salt.

5.Add required water as it becomes thick. Check for salt and adjust at this stage. Simmer and let it boil for 5 minutes. Add toasted onion capsicum stir well. Now garnish with coriander leaves and switch off.

Serve hot with rice or roti(phulka)!

Expert Tips

• Dry roast - Roast sesame seeds, peanuts, and coconut but not burnt - this brings out flavor and removes moisture.
• Adjust spice - This version is kid-friendly. If you like it spicy, add more red chili powder or a green chili while grinding.
• Consistency - The gravy thickens as it cools, so adjust water while reheating to keep it creamy and pourable.
• Use fresh coconut - For best taste, use fresh grated coconut. If not available, use desiccated coconut but dry roast it lightly.
• More flavor - A pinch of kasoori methi or a squeeze of lemon juice at the end can elevate the flavor profile.

Serving and Storage

Serve this Capsicum Gravy hot with phulka, roti, plain rice, jeera rice, or even pulao. You can also pack it in the lunchbox with soft chapathis-it stays good for hours.

If you have leftovers, store them in an airtight container in the fridge. It stays good for 2 days. Reheat with a splash of hot water before serving.

FAQS

1.Can I use only green capsicum?

Yes, you can. Green capsicum gives a stronger flavor, while colored ones are milder and slightly sweet.

2.Is this gravy spicy?

Not at all. It's a very mild gravy made for kids. You can always add more red chili powder or green chilies if you like it spicier.

3.Can I skip peanuts?

Yes, just increase the cashews slightly to maintain the creaminess if skipping peanuts.

4.What can I serve this with?

It goes well with roti, chapati, steamed rice, jeera rice, pulao, or even biryani.

5.Can I make this ahead of time?

Yes, you can make it in advance. It tastes even better the next day as the flavors settle in. Just reheat with a little water.

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

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

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Capsicum Gravy Recipe

Capsicum Gravy is a mild creamy gravy made by cooking colored capsicum with coconut , nuts paste along with basic spices and herbs. Capsicum Gravy is a great side for roti, chapati, pulao, variety rice, plain rice etc. The combination of toasted sesame seeds, peanuts, and coconut gives it a subtle nutty taste that makes this gravy unique.

Course Side Dish

Cuisine Indian

Keyword Gravy, gravy recipes, lunch recipes, meals, roti sidedish, Side Dish, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 124kcal

Author Sharmilee J

Ingredients

• ½ cup capsicum
• 1 tablespoon onion
• ½ teaspoon red chilli powder
• ¼ teaspoon pepper powder
• ¼ teaspoon garam masala powder
• 2 teaspoon oil
• coriander leaves
• salt to taste

To Grind to a Paste:

• 3 teaspoon sesame seeds
• 1 tablespoon peanuts
• ½ tablespoon cashewnut
• ⅛ cup coconut

To Temper:

• ½ teaspoon oil
• ½ teaspoon jeera

Instructions

• Get all your ingredients ready first. Now dry roast sesame seeds till golden, set aside.
• Then toast peanuts until brown spots appear here and there, set aside to cool.
• Then toast coconut till there is no moisture content, do not let the color change, set aside to cool.
• Now add cashews and dry roast it 2 minutes and allow it to cool down.
• Transfer the ingredients to the mixer.
• Add little water and grind it a smooth paste, set aside.
• Now in a pan heat oil add capsicum and onion and fry for 3 minutes, set aside.
• Now in the same pan add little more oil and add jeera let it crackle.
• Then add the coconut paste , add little water and let it boil for 2mins.
• Then add red chilli and garam masala powder along with pepper powder. Add required salt.
• Add required water as it becomes thick. Check for salt and adjust at this stage.
• Simmer and let it boil for 5 minutes.
• Add toasted onion capsicum stir well.
• Now garnish with coriander leaves and switch off.
• Serve hot with rice or roti / phulka!

Notes

• Dry roast - Roast sesame seeds, peanuts, and coconut but not burnt - this brings out flavor and removes moisture.
• Adjust spice - This version is kid-friendly. If you like it spicy, add more red chili powder or a green chili while grinding.
• Consistency - The gravy thickens as it cools, so adjust water while reheating to keep it creamy and pourable.
• Use fresh coconut - For best taste, use fresh grated coconut. If not available, use desiccated coconut but dry roast it lightly.
• More flavor - A pinch of kasoori methi or a squeeze of lemon juice at the end can elevate the flavor profile.

Nutrition

Calories: 124kcal | Carbohydrates: 6g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 52mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1425IU | Vitamin C: 48mg | Calcium: 46mg | Iron: 1mg

The post Capsicum Gravy Recipe appeared first on Sharmis Passions.

Millet Cookies are light, crunchy snacks made with a mix of healthy flours and sweeteners. These homemade cookies are a great way to include millets in your everyday diet in a tasty form. They're especially nice if you're trying to replace store-bought biscuits with something more wholesome and homemade.

The recipe is beginner-friendly and comes together with just a few basic ingredients. You don't need any special tools or baking skills to make them. They are perfect with tea, coffee, or even as a light snack for kids. Once you try them, you'll want to keep a batch ready for those sudden snack cravings!

About Millet Cookies

Millet Cookies are made using a mix of millet flour and wheat flour along with palm sugar and butter. The ingredients are basic and easy to find in most kitchens. The dough is soft and easy to shape, and the cookies turn crisp once baked. You don't need baking soda or eggs for this recipe.

You can use any millet flour you like-ragi, bajra, or jowar all work well and give different flavors. The sweetness is mild, so you can adjust it to suit your taste. You can also use jaggery or brown sugar if you don't have palm sugar. It's a great option if you want to include millets in your snacks.

They are great for travel or for packing in lunch boxes. Since they don't crumble easily, you can carry them around without worry. These cookies are also a nice way to introduce millets to kids in a familiar, tasty form. You can even involve kids in shaping the dough-it's that simple and fun to make.

These millet cookies are my go-to for guilt-free snacking - crispy, wholesome, and lightly sweet. I love how they pair perfectly with a cup of chai or coffee, especially on cozy evenings.

What's special about this recipe is the use of millet flour-nutrient-dense and gluten-free-which gives a lovely earthy flavor and texture to the cookies. It's one of those bakes that feels good to eat, knowing it's made with wholesome ingredients. And since the sweetness is quite mild, it's a snack you can enjoy guilt-free.

 Millet Cookies Ingredients

• Millet Flour - This is the key ingredient. You can buy whole grain toast it a bit and grind into flour and use it or use store bought millet flour.
• Wheat Flour - Provides structure and helps to bind the millet flour.
• Palm Candy Sugar - Also called as panangkarkandu in tamil adds sweetness with a caramel-like flavor. Gives the cookies color and sweetness.
• Butter - helps the dough to come together and also adds richness and crispness to the cookies.
• Vanilla Essence - I have used vanilla essence, alternatively you can use cardamom powder or other flavoring too.
• Water / Milk -Just a little is added to bring to a dough.

Why This Recipe Works

• This is an easy and quick to make recipe with minimal ingredients.
• It's made with millet flour, making it rich in fibre and nutrients.
• It's crispy and tastes mildly sweet, perfect for tea-time.
• This recipe can be customized easily with your choice of millet.
• It's a great option as a healthier alternative, It has no refined sugar, or maida required. 

Similar Recipes

• Millet shortbread cookies
• Oatmeal cookies
• Cornflakes cookies
• Tutti frutti cookies
• Crinkle cookies

How to make Millet Cookies Step by Step

1.In a mixer add palm sugar candy and powder it finely. To a mixing bowl add butter and powdered sugar.

2.Whisk it well then add vanilla essence and set aside. To another bowl add millet flour and wheat flour and whisk it well.

3.Now beat sugar butter mixture after adding vanilla essence, then add the flour. Mix well with your hands to form a mixture like the one shown below.

4.Then little water / milk to form a dough, I used water - it may require very little water say 1 to 2 teaspoon that is all. Now spoon the mixture using measuring spoon, I used ½ tablespoon measuring spoon to do this. Make a ball and flatten it slightly. Flatten it to ¼ inch thickness or  slightly thinner.

5.Line butter paper / silver foil on the baking tray and arrange the cookies. Bake the cookies at 180 deg C for 12-15 minutes or until the edges turn golden brown. Cool on wire rack then store in airtight container.

Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.

Expert Tips

• Use any millet flour - Ragi, bajra, kodo millet, or even a mix of millets can be used. I have used homemade kodo millet flour.
• Powder sugar - Use powdered sugar helps it mix smoothly with butter and gives a smooth finish to the cookies.
• Shaping the cookies - If the dough is sticky, chill it for 10-15 minutes. It becomes easier to handle and keeps its shape while baking.
• Thickness - If you like crispy cookies, flatten the dough a bit more. For softer ones, shape them slightly thicker.
• Don't overbake - Cookies will look soft when hot but will turn crisp as they cool. Take them out once the edges start to turn golden.
• Sweetness - The cookies are mildly sweet. If you prefer them sweeter, just add a little extra sugar.
• Flavor twist - You can use any flavor of your choice. You can add cardamom powder instead of vanilla for a traditional flavor.

Serving and Storage

Serve them with tea, coffee, or milk for a light snack anytime. Once cooled, store in an airtight container to keep them crisp for 4-5 days.

You can also refrigerate the dough for a day and bake fresh cookies when needed.

FAQS

1.What can I use instead of palm sugar?

You can use powdered jaggery or palm jaggery replacing palm sugar candy

2.What millet flour should I use?

Yes, you can use ragi, kodo, bajra, or little millet flour-choose what you like. You can even use mixed millets flour for added benefits.

3.How can I make my cookies crispier?

Flatten the cookies a bit thinner and bake until crisp. Keep an eye as thinner cookies may easily get burnt.

4. Can I make this recipe without wheat flour?

Yes, but the cookies might be crumbly. I would recommend adding wheat flour.

5.What can I replace vanilla essence with?

You can use cardamom powder or other flavorings like almond essence, butterscotch etc.

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

Tried this Millet Cookies 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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Millet Cookies Recipe

Millet Cookies are light, crunchy snacks made with a mix of healthy flours and sweeteners. These homemade cookies are a great way to include millets in your everyday diet in a tasty form. They're especially nice if you're trying to replace store-bought biscuits with something more wholesome and homemade.

Course Baking

Cuisine Indian

Keyword 30 mins recipes, Baking, baking recipes, biscuit recipes, cookie recipes, millet recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 cookies

Calories 41kcal

Author Sharmilee J

Ingredients

• ¼ cup millet flour
• ¼ cup wheat flour
• 4 tablespoon butter
• ¼ cup palm sugar
• ¾ teaspoon vanilla essence
• 2 teaspoon water / milk

Note* : If you don't have readymade millet flour, dry roast any millet you have till golden brown then powder and use it. You can replace palm sugar with jaggery / demerara sugar

Instructions

• In a mixer add palm sugar and powder it finely.
• In a mixing bowl add butter and powdered sugar.
• Whisk it well then add vanilla essence and set aside.
• In another bowl add millet flour and wheat flour and whisk it well.
• Now beat sugar butter mixture after adding vanilla essence, then add the flour. Mix well with your hands to form a mixture.
• Then add little water / milk to form a dough, I used water…it may require very little water say 1 to 2 teaspoon that's all.
• Now spoon the mixture using measuring spoon, I used ½ tablespoon measuring spoon to do this.
• Make a ball and flatten it slightly. Flatten it to ¼ inch thickness or slightly thinner.
• Line butter paper / silver foil on the baking tray and arrange the cookies.
• Bake the cookies at 180 deg C for 12-15 minutes or until the edges turn golden brown.
• Cool on wire rack then store in airtight container.
• Serve Millet Cookies warm with a glass of milk or as a tea time snack.

Notes

• Use any millet flour - Ragi, bajra, kodo millet, or even a mix of millets can be used. I have used homemade kodo millet flour.
• Powder sugar - Use powdered sugar helps it mix smoothly with butter and gives a smooth finish to the cookies.
• Shaping the cookies - If the dough is sticky, chill it for 10-15 minutes. It becomes easier to handle and keeps its shape while baking.
• Thickness - If you like crispy cookies, flatten the dough a bit more. For softer ones, shape them slightly thicker.
• Don't overbake - Cookies will look soft when hot but will turn crisp as they cool. Take them out once the edges start to turn golden.
• Sweetness - The cookies are mildly sweet. If you prefer them sweeter, just add a little extra sugar.
• Flavor twist - You can use any flavor of your choice. You can add cardamom powder instead of vanilla for a traditional flavor.

Nutrition

Serving: 25g | Calories: 41kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 12IU | Calcium: 9mg | Iron: 0.3mg

The post Millet Cookies Recipe appeared first on Sharmis Passions.

Masala Mor is a traditional South Indian drink made using curd, water and a few basic spices and herbs. It is a light and refreshing drink that helps to keep the body cool, especially during hot summer days. Masala Mor is healthy & cool choice of drink cand a bliss in the scorching summer. It is usually prepared at home after lunch or when the weather is too hot to have anything heavy.

The ingredients used are very simple and are always available in most kitchens. The curd is diluted with water, mixed with crushed spices, and finally tempered to enhance the flavor - yes I have given the recipe for masala mor here itself. Yes, It can be made in just a few minutes and does not require any special equipments. Do try and enjoy this cooling drink.

About Masala Mor

Masala Mor, also called spiced buttermilk, is a simple South Indian drink that brings together the goodness of curd and the fresh spices. Thick curd is whisked with cold water to make a smooth base, and to that, a handful of fresh aromatics are added usually crushed ginger, green chili, and curry leaves. This gives the warmth and freshness to the drink.

One of the best things about Masala Mor is that it doesn't need much prep time. Everything comes together in just a few minutes using ingredients you likely already have in your kitchen. There's no grinding to a fine paste involved-just a coarse crush is enough to bring out the flavor of the spices and herbs.

This can be easily customized. You can add a few mint leaves for a cooling effect or a pinch of roasted cumin powder if you prefer a slightly earthy twist. It pairs especially well with hot, spicy meals-cooling the system and aiding digestion. While it's most popular during summer, many homes prepare it all year round to accompany everyday lunches or to serve guests something light and refreshing after a heavy meal.

Masala Mor is something I always look forward to, especially on hot afternoons - it's cooling, comforting, and packed with flavor. The fried mor milagai takes it to the next level, adding that perfect hint of smokiness and heat. Buttermilk is a must during summer as its such a great body coolant and when spices are added to the plain buttermilk and served chilled, then what more do you want?

Masala Mor Ingredients

• Curd - This is the key ingredient. Use fresh, thick curd. I have added fresh homemade curd which gives more taste and flavor.
• Water - Use chilled water for a refreshing feel. Water helps to dilute and bring the butter milk to the right consistency.
• Salt - to taste. Adjust according to the sourness of the curd.
• Curry Leaves - added for flavor and aroma, one of the main ingredient that gives a fresh aroma to this drink.
• Ginger - Just a small piece is added which helps in digestion and gives a warmth.
• Green Chili - Provides spice to the drink. You can adjust the quantity according to the spice level you want.
• Oil - used to temper the spices. I used gingelly oil, you can use any cooking oil.
• Mustard Seeds - A key part of South Indian tempering. They add a mild crunch and depth of flavor to the drink.
• Mor Milagai (Sun-Dried Chilies) - Adds smoky, tangy heat. These chilies are soaked in buttermilk and sun-dried, then fried and crushed into the drink.
• Coriander Leaves - Finely chopped when added bring a fresh look and aroma.

Why This Recipe Works

• This recipe is made with simple pantry ingredients.
• It's a perfect cooling and refreshing drink for hot weather.
• It is an quick and easy recipe to make.
• This recipe has a unique smoky, tangy flavor.
• It can be customized to your preferred spice level.

Similar Recipes

• Neer more
• Sambaram
• Masala Chaas
• Kambu mor
• Taak

How to make Masala Mor Step by Step

1.Whisk the curd well. Transfer curd to mixing bowl then add water and whisk it well. Add salt and Set aside

2.In a mixer add curry leaves, ginger and green chilies grind it coarsely. Now in a tadka pan heat oil add mustard seeds and let it splutter.

3.Fry more milagai and set aside. Now add the green chili mixture to curd. Add the tempering.

4.Crush and add more milagai. Mix well. Add chopped coriander leaves. Adjust salt and serve chilled.

Serve chilled.

Expert Tips

• Use fresh curd - Slightly sour curd works best for flavor, but avoid using curd that's too old or bitter. I have used homemade curd.
• Grind spices coarsely - Don't make a fine paste; a coarse grind gives a nice texture and releases flavor evenly.
• Adjust spice levels - Use more green chili for extra heat, or reduce it for a milder version. we like it a bit milder.
• Fry mor milagai properly - Fry until crisp but not burnt. Crushed and added to the drink, they give a lovely kick.
• Always use chilled water - This keeps the drink refreshing and also helps balance the warmth from the spices.
• Add mint for variation - A few mint leaves while grinding add a cool, fresh twist.
• Don't skip tempering - Mustard seeds add essential flavor. Even a simple tadka makes a big difference.
• Serve immediately or chill - Best enjoyed fresh, but can be made a few hours ahead and kept refrigerated.

Serving and Storage

Serve Masala Mor chilled after letting the spices infuse for a few minutes. Stir well before pouring. It goes great with spicy meals or as a refreshing drink for guests.

Store leftovers in the fridge for up to one day. Stir and adjust salt before serving again.

FAQS

1. Can I use store-bought curd?

Yes, you can use plain store bought curd. Just make sure it's not flavored or sweetened. You can even use store bought buttermilk.

2.What can I substitute for mor milagai?

If you don't have mor milagai, add a small pinch of red chili powder or a bit more green chilli.

3.Is this drink suitable for kids?

Yes, just reduce the spice level or skip the chillies completely. It's a healthy drink even for children.

4.Can I strain the masala mor?

Yes, you can mix and keep for at least an hour for all the flavor to seep in then strain.

5. Why is my masala mor too watery or thick?

If water is added more the drink becomes watery. Adjust the ratio of water to curd to get the right consistency. Some prefer it thinner, while others like it slightly thick and creamy.

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

Tried this Masala Mor 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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Masala Mor Recipe | Spiced Buttermilk Recipe

Masala Mor is a traditional South Indian drink made using curd, water and a few basic spices and herbs. It is a light and refreshing drink that helps to keep the body cool, especially during hot summer days. Masala Mor is healthy & cool choice of drink cand a bliss in the scorching summer. It is usually prepared at home after lunch or when the weather is too hot to have anything heavy.

Course Drinks

Cuisine Indian

Keyword curd recipes, drink recipes, Healthy tea time drink, masala recipes, Nutritional Beverage, Nutritional Drink

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 cups

Calories 156kcal

Author Sharmilee J

Ingredients

• 1 cup thick curd chilled
• 1 cup water
• 2 teaspoon coriander leaves finely chopped
• 1 mor milagai
• salt to taste

TO TEMPER:

• 1 teaspoon oil
• ¼ teaspoon mustard seeds

TO GRIND TOGETHER:

• ½ green chilli
• 3 leaves curry leaves torn into pieces
• ¼ inch piece ginger

Instructions

• Whisk the curd well. Transfer curd to mixing bowl then add water and whisk it well. Add salt and set aside.
• In a mixer add curry leaves, ginger and green chilies grind it coarsely.
• Now in a tadka pan heat oil add mustard seeds and let it splutter.
• Fry more milagai and set aside.
• Now add the green chilli mixture to curd.
• Add the tempering.
• Crush and add more milagai. Mix well.
• Add chopped coriander leaves.
• Adjust salt and serve chilled.
• Serve Masala More chilled.

Notes

• Use fresh curd - Slightly sour curd works best for flavor, but avoid using curd that's too old or bitter. I have used homemade curd.
• Grind spices coarsely - Don't make a fine paste; a coarse grind gives a nice texture and releases flavor evenly.
• Adjust spice levels - Use more green chili for extra heat, or reduce it for a milder version. we like it a bit milder.
• Fry mor milagai properly - Fry until crisp but not burnt. Crushed and added to the drink, they give a lovely kick.
• Always use chilled water - This keeps the drink refreshing and also helps balance the warmth from the spices.
• Add mint for variation - A few mint leaves while grinding add a cool, fresh twist.
• Don't skip tempering - Mustard seeds add essential flavor. Even a simple tadka makes a big difference.
• Serve immediately or chill - Best enjoyed fresh, but can be made a few hours ahead and kept refrigerated.

Nutrition

Serving: 200ml | Calories: 156kcal | Carbohydrates: 19g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 116mg | Potassium: 522mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4877IU | Vitamin C: 68mg | Calcium: 173mg | Iron: 1mg

The post Masala Mor Recipe (Spiced Buttermilk) appeared first on Sharmis Passions.

Cauliflower soup is one of the dishes that was underrated until we started having them for early dinners. It is not just a soup, it is a bowl of comfort, adding some goodness, flavors, spice, and a lot of nourishment. This recipe involves no fancy ingredients. Just cauliflower and a few other ingredients and in the blink of your eye, the soup is ready.

Cauliflower is the most humble vegetable, packed with nutrition. It is rich in vitamin C, high in fiber, and very low in calories. If you have a sensitive gut, this veggie soup is a go-to dish on your weekly menu. You can serve this delicious bowl with some toasted bread or bread sticks if you have them handy. The best part about this soup is, that it is very creamy, and no additional cream is required. So you can indulge in this yummy soup bowl with no guilt baggage.

About Cauliflower Soup

Cauliflower Soup is a simple and nutritious bowl made with basic pantry ingredients like onions, garlic, pepper, and milk. Cauliflower soup is a perfect dish if you are feeling under the weather, or if you are craving for something hot. This is a great way to add veggies to your diet, especially if you have picky eaters around you.

This soup goes well just plain, or you can season it up with some mixed herbs, a swirl of fresh cream, or croutons for the crunch. This recipe works best with other veggies like carrots and potatoes if you are looking for a variation. Also, you can spice it up a little with garam masala, giving the bowl of cauliflower soup an Indian twist.

The first time I made this soul-soothing bowl of soup, it was raining outside, and I was craving for something hot. I was in the mood for a light dinner and this soup came in handy. Luckily, I had a small bunch of cauliflower and immediately got into action to make this soup.

During my childhood, I never really relished soups. I had to force myself to complete one bowl. However, with time, I fell in love with soups, and no weekends are complete without soups.

Cauliflower Soup Ingredients

• Cauliflower florets - Cut the cauliflower into small florets. Soak them in warm water to remove the worms. Sauté them in oil until the raw smell is gone before pressure cooking them.
• Onion - I used pink onion. You can use white onions or whites of spring onions if that's readily available. It adds flavor to the soup.
• Garlic - I chopped and sautéed well. You can crush them as well.
• Milk - This gives additional creaminess and taste. You can skip this step if you are making it vegan.
• Pepper powder - I have used homemade pepper powder for this recipe. This is our spice ingredient. Use it generously. You can use freshly crushed pepper too.
• Mixed herbs - This lifts the flavor and the aroma of the soup.
• Cheese - Adds creaminess to the soup. It is optional.
• Cumin seeds - Balance the soup with its earthy essence.

Why This Recipe Works?

• Flavourful soup ready in 30 minutes
• Minimal ingredients yet nutritious
• Creamy texture without cream
• Can be customized to suit your taste buds
• Perfect for all age groups
• Vegan recipe and gut-friendly

Similar Recipes

• Carrot Soup
• Broccoli Soup
• Sweet Corn Soup
• Clear Soup
• Mushroom Soup

How to make Cauliflower Soup Step by Step

1.Cut cauliflower into small florets and measure it. Rinse it well and soak in warm water with salt. Drain water and keep it ready. In a pressure cooker heat oil - add jeera let it crackle, then add onion and garlic and sauté till onions turn transparent. Then add cauliflower and sauté till the raw smell of cauliflower leaves.

2.Then add pepper powder, oregano, required salt and sauté for few more mins

3.Add 1 and ¼ cups of water and pressure cook for 3 whistles in low medium flame. Cool down completely then using a hand blender grind it smoothly. You can use mixer too, in that case reserve the water part and then grind. Adjust salt at this stage.

4.Now add milk and let it to boil for 2 minutes then switch off and serve hot with a a sprinkle of pepper powder, oregano and a teaspoon of cheese.

Serve hot with a generous sprinkle of pepper powder.

Expert Tips

• Chop Evenly - Cut the cauliflower uniform to cook faster and blend smoothly.
• Sauté - Sauté the florets before pressure cooking them to avoid the raw smell.
• Don't overcrowd - Always cook in batches if you have a big cauliflower. Overcrowding leads to uneven cooking and there might be a compromise in taste.
• Blend in batches - Blend in batches if you are cooking in big quantities.
• Use the mixer jar - You can also blend the cauliflower in your mixer jar. Ensure the florets are cooled completely before grinding else use stick blender.
• Garnish - Garnish it well with a swirl of olive oil, grounded pepper, or sunflower seeds for a color variation. Roast the seeds slightly for the crunchiness.

Serving and Storage

Serve this cauliflower soup hot with some toasted croutons, and roasted seeds. You can garnish it with freshly ground pepper and drizzle fresh cream. Pair it well with garlic bread, buttered toast, bread sticks or soup sticks or a grilled cheese sandwich.

Cool the soup completely before storing it in the refrigerator. Store in an airtight container for up to 2 to 3 days. Reheat on the stovetop or microwave. Add little milk or water while reheating.

FAQS

1.Can I skip milk and make it completely dairy-free?

Yes, you can. You can add water, vegetable broth, or any plant-based milk.

2.Why does my soup taste bland?

Cauliflower has its own subtle flavor. Don't miss out adding salt, pepper, and seasonings mentioned. Check on the taste and add your spices accordingly before serving.

3.Can I add other veggies to this soup?

Yes! Potatoes, carrots, or even a small piece of pumpkin. You can blend it well with cauliflower and let it simmer until thick and creamy.

4.How do I make my soup thicker?

You can simmer it a bit longer than usual after blending. Or you can also add a boiled potato before blending. The starch in potatoes adds creaminess to the soup and its own flavors.

5.My soup is not smooth. What went wrong?

It would be because of undercooked florets or not blended enough. Ensure the veggies are cooked perfectly before blending. Blend in small batches if required.

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

Tried this Cauliflower Soup 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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Cauliflower Soup Recipe

Cauliflower Soup is one of the dishes that was underrated until we started having them for early dinners. It is not just a soup, it is a bowl of comfort, adding some goodness, flavors, spice, and a lot of nourishment. This recipe involves no fancy ingredients. Just cauliflower and a few other ingredients and in the blink of your eye, the soup is ready.

Course Soup

Cuisine Indian

Keyword 30 mins recipes, Dinner recipe, lunch recipes, soup recipes, starter, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 100kcal

Author Sharmilee J

Ingredients

• 1 and ¼ cups cauliflower florets
• 2 tablespoon big onion
• 2 cloves garlic
• 1 and ½ cups water
• ¼ cup milk
• ½ teaspoon pepper powder
• ¼ teaspoon mixed herbs
• 2 teaspoon cheese
• salt to taste

To temper:

• 2 teaspoon oil
• ¼ teaspoon cumin seeds

Instructions

• Cut cauliflower into small florets and measure it. Rinse it well and soak in warm water with salt. Drain water and keep it ready.
• In a pressure cooker heat oil - add jeera let it crackle, then add onion and garlic and sauté till onions turn transparent.
• Then add cauliflower and sauté till the raw smell of cauliflower leaves.
• Then add pepper powder, oregano ,required salt and saute for few more mins.
• Add 1 and ¼ cups of water and pressure cook for 3 whistles in low medium flame.
• Cool down completely then using a hand blender grind it smoothly. You can use mixie too, in that case reserve the water part and then grind. Adjust salt at this stage.
• Now add milk and let it to boil for 2 minutes then switch off and serve hot with a a sprinkle of pepper powder, oregano and a teaspoon of cheese.
• Serve Cauliflower Soup hot with a generous sprinkle of pepper powder.

Notes

• Chop Evenly - Cut the cauliflower uniform to cook faster and blend smoothly.
• Sauté - Sauté the florets before pressure cooking them to avoid the raw smell.
• Don't overcrowd - Always cook in batches if you have a big cauliflower. Overcrowding leads to uneven cooking and there might be a compromise in taste.
• Blend in batches - Blend in batches if you are cooking in big quantities.
• Use the mixer jar - You can also blend the cauliflower in your mixer jar. Ensure the florets are cooled completely before grinding else use stick blender.
• Garnish - Garnish it well with a swirl of olive oil, grounded pepper, or sunflower seeds for a color variation. Roast the seeds slightly for the crunchiness.

Nutrition

Serving: 150ml | Calories: 100kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 73mg | Potassium: 278mg | Fiber: 2g | Sugar: 3g | Vitamin A: 312IU | Vitamin C: 32mg | Calcium: 102mg | Iron: 1mg

The post Cauliflower Soup Recipe appeared first on Sharmis Passions.

Pepper Rice is a flavourful, spicy rice dish made by tempering spices and mixing it with cooked rice and freshly crushed pepper. The rice is aromatic and nice with the crunch from the pepper corns. It is easy to cook on busy days and suits for lunch box as well.

The pepper corns are roasted and crushed coarsely before adding to rice. The spices are tempered in gingelly oil and then mixed with the rice. Each grain of rice gets coated with the flavourful tempering. You can easily make this for lunch.

About Pepper Rice

Pepper Rice is made by roasting pepper corns and crushing them, then tempering mustard seeds, lentils, cashews and spices in gingelly oil. The cooked rice is then tossed with all these ingredients. The texture comes out light and every grain separate from each other.

Freshly crushed pepper brings nice flavour that you can't get from ground pepper powder. The mustard seeds crackle and adds aroma. The cashews turn golden and adds crunch. Also the curry leaves brings freshness to the rice and makes it even more flavourful.

Adding a pinch of pepper to any dish makes it so flavorful and is always to good include it on and off especially if you have kids who catch cold often.Try this milagu sadam recipe and let me know how you like it!

I make this pepper rice for my kids lunch box or for when we want a mild comforting meal on cold days. 

Similar Recipes

• Curry Leaves Rice | Karuveppilai Sadam
• Ellu Podi Recipe | Sesame Seeds Powder
• Rasam Powder Recipe (Rasam Podi)
• Pepper Powder Recipe
• Onion Thokku | Vengaya Thokku

Pepper Rice Video

Pepper Rice Ingredients

• Cooked rice - I used cooked rice. It should be cooled down and grains separate from each other so it does not stick or clump up.
• Pepper corns - I used pepper corns and roasted them. Crush it coarsely and it brings nice flavour.
• Mustard seeds - I used for tempering. They crackle and add aroma.
• Split urad dal - I used for tempering. It turn golden and adds crunch.
• Chana dal - I used it along with urad dal, it is roasted and also add sweetness.
• Red chillies - I used small red chillies. They bring mild heat and colour.
• Cashews - I used for crunch. They turn golden when roasted in oil.
• Curry leaves - I used fresh curry leaves. They add aroma and freshness.
• Gingelly oil - I used for tempering spices. It bring out flavours nicely.
• Salt - I used to taste. Adjust based on your preference.

How to make Pepper Rice Step by Step

1.Heat a pan add pepper corns and dry roast it until crisp and aroma comes. Transfer to hand mortar and pestle.

2.Crush it coarsely. Heat gingelly oil in a pan.

3.Add mustard seeds,urad dal and jeera let it crackle. Then add chana dal.

4. Saute until dals turn golden. Add cashews along with curry leaves and red chillies.

5. Saute until cashews turn golden. Now add cooked rice along with freshly crushed pepper powder and required salt. Toss well and switch off.

Serve hot with curry of your choice or with any poriyal.

Expert Tips

• Roast properly - I roasted pepper corns until they are crisp and aroma comes out. This brings out the full flavour.
• Pepper - I used freshly crushed pepper just before adding to rice. This makes big difference in flavour.
• Toast - I toasted dals till they turn golden. Don't burn them or they taste bitter.
• Toss gently - I tossed rice gently with tempering so that the grains does not break.
• Use gingelly oil - I used gingelly oil as it bring out flavours best. Regular oil does not give same taste.

Serving and Storage

Serve pepper rice hot with curry or poriyal. It taste best when freshly made and warm. You can pack in lunch box and eat at room temperature. Store leftover in container at room temperature for one day and reheat before eating.

FAQS

1. Can I use store bought ground pepper?

You can but freshly crushed pepper bring much better flavour. It makes difference in taste so try to crush fresh.

2. Can I use regular oil instead of gingelly oil?

Regular oil work but gingelly oil bring out flavours better. It adds nice aroma that regular oil doesn't have.

3. Can I skip cashews?

You can skip cashews or use peanuts instead. It still taste good without them.

4. Can I make it spicy?

Yes you can add more red chillies if you like more heat. Adjust based on your preference.

5. How long does it stay fresh?

Pepper Rice stays good for one day at room temperature. After that texture change so better to eat fresh.

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

Tried this Pepper Rice 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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Pepper Rice Recipe

Pepper Rice is a flavourful, mild spicy rice version made by tempering spices and blending it with rice & freshly crushed pepper. Pepper Rice served with raita or a subzi is easy to cook on busy days & suits for lunch box as well.

Course Main Course

Cuisine Indian, Indo Chinese, Italian

Keyword 30 mins recipes, 30 mins rice recipes, baby shower rice recipes, Kids Lunch Box, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, Rice, rice recipes, travel recipes, Variety Rice

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 169kcal

Author Sharmilee J

Ingredients

• 1 cup cooked rice
• ¾ teaspoon pepper corns
• ½ teaspoon mustard seeds
• ½ teaspoon split urad dal
• 1 teaspoon chana dal
• 2 small red chillies
• 10 nos cashews
• few curry leaves
• salt to taste

Instructions

• Heat a pan add pepper corns and dry roast it until crisp and aroma comes. Transfer to hand mortar and pestle.
• Crush it coarsely. Heat gingelly oil in a pan.
• Add mustard seeds, urad dal and jeera let it crackle. Then add chana dal.
• Saute until the dals turn golden. Add cashews along with curry leaves and red chillies.
• Saute until cashews turn golden. Now add cooked rice along with freshly crushed pepper powder and required salt. Toss well and switch off.
• Serve Pepper Rice hot with curry of your choice or with any poriyal.

Video

Notes

• Adding gingelly oil and freshly ground pepper highlights this dish so don't miss it.
• Adding crushed pepper gives nice flavour.

Nutrition

Serving: 125g | Calories: 169kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 233mg | Fiber: 3g | Sugar: 3g | Vitamin A: 438IU | Vitamin C: 65mg | Calcium: 31mg | Iron: 1mg

The post Pepper Rice Recipe (Milagu Sadam) appeared first on Sharmis Passions.

Oreo Milkshake is a cafe-style milkshake made by blending oreo biscuits with chilled milk, chocolate sauce and vanilla ice cream. Topped with whipped cream, chocolate sauce and crushed oreo biscuits it looks very tempting. This milkshake is simple, quick to make and tastes so delicious.

Oreo Milkshake is a great idea to finish the leftover pack of oreo biscuits. Mittu loves oreo so wanted to try a milkshake with it. I always make milkshake with biscuits and this oreo milkshake is a hit at home. Both mittu and gugu are fond of this milkshake.

About Oreo Milkshake

Oreo Milkshake is one of the yummy milkshakes that you can make at home. It is made using oreo biscuits, vanilla ice cream, chocolate sauce and chilled milk. This milkshake is one of the popular shakes at cafes and restaurants. With the addition of ice cream and oreo cream biscuits this milkshake comes out so thick and creamy.

Oreo Milkshake is a treat to kids and a great idea for birthday parties, get together and special occasions. This sweet chilled drink is a hit with the whole family on a hot day. This recipe is simple that even kids can prepare it with ease.

This Oreo Milkshake tastes incredibly delicious. You can make oreo milkshake with or without ice cream. But with the addition of ice cream it tastes just like in cafes. Do try this rich and decadent milkshake and enjoy!

Similar Recipes

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

Oreo Milkshake Video

Oreo Milkshake Ingredients

• Oreo biscuits - I have used vanilla cream oreo biscuits. You can even use strawberry or other flavors available.
• Milk - Use full cream milk. Boil milk, cool down then chill it.
• Ice cream - Ice cream makes milkshakes rich and more creamy. I have used vanilla ice cream. You can replace it with chocolate ice cream too.
• Chocolate sauce - Chocolate sauce is added to make the drink more chocolaty.
• Whipped cream - I used whipped cream for topping. You can skip it and use a scoop of vanilla ice cream.

How to make Oreo Milkshake Step by Step

1.To a blender add 4 big scoops of vanilla ice cream which will be around 2 cups.

2.Add 1 cup chilled milk.

3.Add 1 tablespoon chocolate sauce.

4.Add 6 oreo biscuits. Break into pieces and add it.

5.Blend until smooth and creamy.

6.Pour into serving glass.

7.Top with whipped cream.

8.Drizzle chocolate sauce.

9.Crush oreo biscuit and add it. Place a oreo cookie on the side and serve chilled!

Serve immediately!

Expert Tips

• Milk - You can reduce milk and add more vanilla ice cream for a more thick and creamy shake. I use farm fresh milk so always boil , chill it and then use for milkshakes.
• Ice cream - I used vanilla ice cream which is best for this recipe. However you can use chocolate ice cream too.
• Sweetness - I don't add sugar as the cookies are already sweet, also vanilla ice cream is also sweet.
• Variation - You can also add 1 teaspoon of cocoa powder if you prefer. This is kid friendly recipe you can try with any cream based cookie/biscuit too.
• Do not over blend - Blend only till its smooth, do not over blend as it can melt the ice cream and make the shake runny.

Serving and Storage

Always serve Oreo Milkshake chilled! You can make the milkshake and store it in fridge up to 2 days.

FAQS

1.Can I skip ice cream?

Yes you can skip ice cream and make this shake with 1 cup milk and 1 cup frozen milk. But the taste won't be the same as the shake made with ice cream.

2.Can I skip chocolate sauce?

Yes you can skip chocolate sauce and make the shake with other ingredients.

3.Is the milkshake suitable for kids or is it heavy?

It is absolutely kids friendly and they will enjoy it a lot!

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

Tried this Oreo Milkshake 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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Oreo Milkshake Recipe

Oreo Milkshake is a cafe-style milkshake made by blending oreo biscuits with chilled milk, chocolate sauce and vanilla ice cream. Topped with whipped cream, chocolate sauce and crushed oreo biscuits it looks very tempting. This milkshake is simple, quick to make and tastes so delicious.

Course Dessert, milkshakes

Cuisine American, French, Indian, Italian

Keyword 30 mins recipes, dessert recipes, drink recipes, milk recipes, milkshake recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 77kcal

Author Sharmilee J

Ingredients

• 6 oreo biscuits + for topping
• 1 cup chilled milk
• 4 big scoops vanilla ice cream
• 1 tablespoon chocolate sauce + for topping
• whipped cream for topping

Instructions

• To a blender add 4 big scoops of vanilla ice cream which will be around 2 cups.
• Add 1 cup chilled milk.
• Add 1 tablespoon chocolate sauce.
• Add 6 oreo biscuits. Break into pieces and add it.
• Blend until smooth and creamy.
• Pour into serving glass.
• Top with whipped cream.
• Drizzle chocolate sauce.
• Crush oreo biscuit and add it. Place a oreo cookie on the side and serve chilled!
• Serve immediately!

Video

Notes

• Milk - You can reduce milk and add more vanilla ice cream for a more thick and creamy shake. I use farm fresh milk so always boil , chill it and then use for milkshakes.
• Ice cream - I used vanilla ice cream which is best for this recipe. However you can use chocolate ice cream too.
• Sweetness - I don't add sugar as the cookies are already sweet, also vanilla ice cream is also sweet.
• Variation - You can also add 1 teaspoon of cocoa powder if you prefer. This is kid friendly recipe you can try with any cream based cookie/biscuit too.
• Do not over blend - Blend only till its smooth, do not over blend as it can melt the ice cream and make the shake runny.

Nutrition

Serving: 200ml | Calories: 77kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 48mg | Potassium: 187mg | Fiber: 0.01g | Sugar: 6g | Vitamin A: 206IU | Vitamin C: 0.01mg | Calcium: 153mg

The post Oreo Milkshake Recipe appeared first on Sharmis Passions.

Nel Pori Urundai is an authentic South Indian sweet delicacy, prepared during festive seasons especially Karthigai Deepam. It is also enjoyed as a quick snack by kids who love sweet treats. This puffed rice snack is specially made during Karthigai Deepam, offering the perfect balance of crunch and sweetness. These golden-colored balls go beyond tradition and heritage, holding a special place in our hearts for their simplicity.

Nel Pori Urundai is offered as prasadam during temple festivals and made at home during pooja. This dish contains no artificial ingredients or preservatives. It is made of puffed rice and golden jaggery, binding it together to bring out flavours of the simplest ingredients.

About Nel Pori Urundai

Nel Pori Urundai is a simple and humble dish that requires lots of patience and timing. Puffed rice (Nel Pori) is finely combined with jaggery syrup that is boiled to a thick consistency that is perfect enough to bind the ingredients. The jaggery syrup should not be hard. Once the syrup is ready, quickly mix the puffed rice and shape them into small balls with your hands before it cools down.

Nel Pori Urundai is similar to Pori Urundai except that the pori (puffed rice) is replaced with Nel Pori (puffed rice with bran). Nel Pori is commonly made during Karthigai Deepam festival in villages traditionally.

Back during my childhood days, I have never seen my ammama or amma making pori urundai at home for Karthigai Deepam. For us, Karthigai deepam was only about lighting lamps and bursting leftover crackers from Diwali. So when I first started blogging making pori urundai at home was fascinating for me, and felt proud when I got it right, also amma was all praises for me.

I have made Pori Urundai many times so now a bit confident with the consistency check. The consistency check is not that difficult, it comes just by practice. So I bought a pack of Nel Pori and made this Pori Urundai to post here.

You can check out Maa Vilakku Recipe and all the Karthigai Deepam Recipes that I posted a while back.

Nel Pori Urundai Ingredients

• Pori (puffed rice) - Use quality Nel Pori. Always clean the puffed rice and remove the husk.
• Jaggery - Use quality jaggery for best results. Strain the jaggery water before use. The color of your Urundai depends on the jaggery variety used.
• Ghee/ Oil - Grease your hands before you start making the balls.
• Cardamom powder - This is optional but adds immense flavor and aroma to the urundai.

Why this recipe works?

• Quick and Easy to Make
• No fancy tools needed
• Perfect Festive Sweet
• Kids-Approved
• Naturally Vegan & Gluten-Free

Similar Recipes

• Pori urundai recipe
• Karupatti pori urundai
• Chocolate pori urundai
• Karthigai aval pori
• Nel pori urundai
• More karthigai deepam recipes

How to make Nel Pori Urundai Step by Step

1.Measure jaggery, add it to a pan, add water and mix it well.

2.Heat it up for 2 minutes, let jaggery dissolve. Strain to remove impurities

3.Remove the nel(the husk) from the pori and clean it, Set aside.

4.Add the strained jaggery syrup to the pan and heat it up another time. Then add elachi powder and keep cooking in low flame. Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm as shown in pic below. However, it should not dissolve.

5.Now mix well, so that pori gets completely coated with the syrup. I added in 2 batches. Lastly, mix well so that the syrup coats the pori evenly.

6.After that, grease your palms with ghee or oil, roll them into tight balls taking care not to break the pori. Similarly repeat to finish.

If kept outside it will become soggy, therefore store in airtight container and enjoy.

Expert Tips

• Jaggery Consistency - Boil the jaggery till it turns into a syrup. Don't make it too runny. It won't bind. If the syrup is too hard, it will turn brittle.
• Mix Fast, Shape Faster - Once the jaggery and puffed rice are mixed, work quickly. Faster the better.
• Grease Your Hands - To avoid stickiness, apply a little ghee or water on your palms while rolling.
• Low Flame - Melt the jaggery on low flame to avoid burning and bitterness. Also while checking the consistency it is better to keep in low to medium flame.
• Flavor - Add a pinch of cardamom or dry ginger to enhance the flavor of Nel Pori Urundai.
• Small balls for Kids - Make smaller-sized balls for kids as they will love it.

Serving and Storage

This scrumptious Nel Pori Urundai is served as a festive snack during Karthigai Deepam. These balls are arranged beautifully on a traditional banana leaf or brass plate enhancing the festive mood.

Ensure the balls are completely cooled and store them in an airtight container to maintain the crunch and freshness. You can leave them at room temperature in a dry place for 5-7 days.

FAQS

1.Why are my urundais not binding properly?

Check the consistency before adding the Nel Pori. When the jaggery syrup doesn't reach its right consistency, urundais might not bind and form a ball.

2.What type of pori to use?

You can either use aval pori as I have used here or nelpori too. This recipe can be used to make kadala mittai, pottukadalai urundai too. Regular pori that is used for snacks can be used, but Nel Pori is always preferred for its texture and traditional taste.

3.What type of jaggery to use?

You can use any jaggery variety either the powdered ones or the hard balls. Just crush jaggery with water to get it dissolved easily. We need hard ball consistency in jaggery syrup for pori urundai.

4.Can I make this in advance?

Absolutely! You can make these balls and store them in an airtight container for up to one week.

5.Pori hardens at the end - not able to shape into balls?

Just heat up the pan for the pori to loosen, gather using a spatula then you can shape them into balls.

If you have any more questions on making of this Nel Pori Urundai do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Nel Pori Urundai? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Nel Pori Urundai Recipe

Nel Pori Urundai is an authentic South Indian sweet delicacy, prepared during festive seasons especially Karthigai Deepam. It is also enjoyed as a quick snack by kids who love sweet treats. This puffed rice snack is specially made during Karthigai Deepam, offering the perfect balance of crunch and sweetness. These golden-colored balls go beyond tradition and heritage, holding a special place in our hearts for their simplicity.

Course Snack

Cuisine Indian

Keyword diwali sweets, karthigai deepam recipes, karthigai pori recipe, karthigai recipes, mithai, sweet recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 balls

Calories 83kcal

Author Sharmilee J

Ingredients

• 3 and ½ cups pori puffed rice
• ½ cup jaggery
• ¼ cup water or little less It should be just for the level of jaggery to immerse
• 1 teaspoon ghee + to grease hands
• a generous pinch cardamom powder

Instructions

• Measure jaggery, add it to a pan, add water and mix it well.
• Heat it up for 2 mins,let jaggery dissolve. Strain to remove impurities.
• Remove the nel (the husk) from the pori and clean it, set aside.
• Add the strained jaggery syrup to the pan and heat it up another time.
• Then add cardamom powder and keep cooking in low flame. Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm. However, it should not dissolve.
• First it will form soft loose ball then forms a firm hard ball. It should not be loose (soft ball) when you roll it with your fingers. This is the consistency we need. So when this consistency is reached, add cardamom powder and ghee.
• Now mix well, so that pori gets completely coated with the syrup. I added in 2 batches. Lastly, mix well so that the syrup coats the pori evenly.
• After that, grease your palms with ghee or oil, roll them into tight balls taking care not to break the pori. Similarly repeat to finish. Enjoy Nel Pori Urundai!

Notes

• Jaggery Consistency - Boil the jaggery till it turns into a syrup. Don't make it too runny. It won't bind. If the syrup is too hard, it will turn brittle.
• Mix Fast, Shape Faster- Once the jaggery and puffed rice are mixed, work quickly. Faster the better.
• Grease Your Hands- To avoid stickiness, apply a little ghee or water on your palms while rolling.
• Low Flame but High Attention- Melt the jaggery on low flame to avoid burning and bitterness.
• Flavour enhancement- Add a pinch of cardamom or dry ginger to enhance the flavour of Nel Pori Urundai.
• Small balls for Kids- Make smaller-sized balls for kids.

Nutrition

Serving: 40g | Calories: 83kcal | Carbohydrates: 18g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 1mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 13g | Calcium: 5mg | Iron: 2mg

The post Nel Pori Urundai Recipe appeared first on Sharmis Passions.

Vendakkai Sambar is one of those timeless South Indian dishes that makes its appearance almost every day, with a different vegetable. It is the simplest, comforting and flavor some side dish. If you are running late to office or your alarm missed waking you up, this vendakkai sambar is a perfect lunch dish when served with steamed rice and crispy potato fry.

This evergreen dish is a wholesome pot consisting the richness of lentils, goodness of vegetables and the tanginess of imli (tamarind). This vendakkai sambar is generously served with ghee, papads or fryums and poriyal. This sambar pairs well with tiffin items like idli, dosa, pongal etc.

About Vendakkai Sambar

Vendakkai Sambar is a typical South Indian dish that is made with dal, spices and vendakkai (okra) and finished with tempering. Toor dal is one of the finest dal that is used to make sambar and the combination of okra with the sambar makes it a delectable dish.

While making this sambar, ensure the okra are slightly sautéed before adding to the sambar. This step brings down the stickiness while they are tender and soft. Simmer the sambar in low flame so that the ingredients blend together, releasing aroma.

Every sambar is layered with different flavor infusions which comes from the vegetable used. Tempering is one of the most important layer for making delicious sambar. You can add mustard seeds, asafetida, dried red chillies to hot oil for them to release their aroma and magic essence.

Every South Indian house have their own version of sambar. Some add a pinch of jaggery or fresh coconut to enhance the overall flavor of the sambar. The taste might change a little but vendakkai sambar is a traditional dish that is healthy, tasty and wholesome on the plate.

When I make sambar, I always prefer using homemade sambar powder just like how my mom use to make. I remember my mother handpicking the ingredients from the market and sun drying them on the terrace. And here I am, taking the tradition forward by making homemade sambar powder. As a sambar lover, I love experimenting with new styles and different vegetables. 

Vendakkai Sambar Ingredients

• Toor dal - Use quality toor dal for better taste. Soak the dal for at least 30 minutes before use for quick cooking.
• Tomato - Used juicy and fresh tomatoes for additional flavors. Sauté till the raw smell goes away.
• Ladies finger (Vendakkai) - Use long and fresh ones. Wash them and wipe them with a kitchen napkin before cutting them into medium-sized pieces.
• Sambar powder - I have used homemade sambar powder. You can use store-bought.
• Turmeric powder - I have used homemade turmeric powder for extra aroma and color. You can use the store bought as well.
• Thin tamarind pulp - Thin, runny pulp works the best for this sambar.
• To temper:
• Mustard seeds - Add the seeds only after the oil is ready. They need to pop up.
• Split Urad dal - Another important tadka ingredient for earthy flavors.
• Small onion - Peel the onions and add them along with the other ingredients. Sauté them till they are transparent.
• Hing - A pinch of hing is used. It adds aroma and helps in digestion.
• Curry leaves - A South Indian dish is incomplete without curry leaves. Add a handful of the leaves for its fragrance.
• Fenugreek seeds - These seeds are added when the oil is hot. They help for easy digestion.

Why This Recipe Works

• A healthy and comforting dish
• One pot dish
• Vegetarian and protein-rich dish
• Works best with steamed rice and tiffin items
• Can be customized with any vegetable
• Easy recipe for beginners

Similar Recipes

• Sambar
• Idli Sambar
• Arachuvitta Sambar
• Sambar Powder
• Kerala Sambar
• Idli, dosa

How to make Vendakkai Sambar Step by Step

1.Rinse ladies finger well,  wipe off the moisture with a kitchen towel or tissue. Trim both the ends of the veggie.

2.Chop int 1 inch pieces. Now heat a non stick pan and sauté ladies finger till the color changes slightly browned. By this time sliminess and stickiness would have reduced. Set aside.

3.Pressure cook toor dal with enough water for at least 5 whistles or until mushy. Once pressure releases mash it up well with a ladle, Set aside. Heat oil in a pressure cooker - add the items listed under 'to temper' let it splutter. Then add small onion, tomato and sauté till raw smell of tomato leaves.

4.Add ladies finger along with turmeric powder and sambar powder. Sauté for 2 minutes. Add required salt.

5.Then add cooked dal along with little water and let it boil in low medium flame until ladies finger is cooked.

6.Now add tamarind water and let it boil for 5mins in low flame. Add chopped coriander leaves generously and switch off.

Serve with hot rice and any veggie of your choice.

Expert Tips

• Dry the Okra Well - Wash and dry the okra well. This will help in reducing the sliminess while cooking.
• Cut them evenly - Don't chop them too small or they might open up. Chop them evenly so they are cooked well.
• Sauté well - This is an important step. Slightly saute okra in a little oil before adding to the sambar. This helps lifting the taste of the sambar also reduce stickiness okra.
• Tamarind extract - Use fresh tamarind extract for the tang. I have used homemade extract.
• Cook Toor dal - Cook the dal till it's soft and mushy. This gives sambar a rich and creamy consistency.
• Tempering - Tempering brings the entire dish together, blending the aroma and the flavor. You can even temper in ghee for additional taste and flavor.
• Cookware - Use a heavy-bottomed pot or a kadai so the sambar doesn't get burnt while simmering. I have used a pressure cooker to simmer the sambar.
• Garnishing - Garnish with fresh finely chopped coriander leaves just before serving.
• A dollop of ghee - Add a dollop of ghee right before serving. It adds richness, and aroma and tastes best when mixed with hot rice.

Serving & Storage

Serve Vendakkai Sambar hot with steamed rice and a dollop of ghee for a flavorful meal. It is paired well with potato poriyal, raw banana fry, and carrot beans poriyal. You can serve this vendakkai sambar with tiffin items as well. Garnish it with coriander leaves before serving to add freshness.

Store the leftover sambar in an airtight container in the fridge for up to 3 days. Reheat gently. Splash water if the sambar has thickened in the fridge. It is not advisable to freeze vendakkai sambar as the texture may change.

FAQS

1.Can I use store-bought sambar powder?

Yes, you can. However, homemade sambar gives an authentic flavor and taste.

2.How do I prevent okra from becoming slimy?

Wash and pat the okra dry after washing them. Cut them into medium pieces and sauté them in a little oil which reduces sliminess. Add them to the sambar and simmer in low flame.

3.What should be the consistency of my Sambar?

The consistency of the sambar should be balanced. Not too thick, not too runny. If it is thick, add hot water and simmer. If it's too watery, let it simmer uncovered until it slightly thickens.

4.What can I replace okra with?

You can replace okra with drumstick, brinjal, carrot, ashgourd, pumpkin etc.

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

Tried this  Vendakkai Sambar 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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Vendakkai Sambar Recipe | Ladies Finger Sambar Recipe

Vendakkai Sambar is one of those timeless South Indian dishes that makes its appearance almost every day, with a different vegetable. It is the simplest, comforting and flavor some side dish. If you are running late to office or your alarm missed waking you up, this vendakkai sambar is a perfect lunch dish when served with steamed rice and crispy potato fry.

Course Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, Gravy, gravy recipes, hotel sambar recipe, idli sambar, idli sambar recipe, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, sambar, sambar recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 223kcal

Author Sharmilee J

Ingredients

• ½ cup toor dal
• 1 small tomato
• 12-15 ladies finger
• 1 heaped teaspoon sambar powder
• 2 pinches turmeric powder
• ⅛ cup thin tamraind pulp
• water as required
• salt to taste

To temper:

• 2 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon split urad dal
• 8 small onion
• ¼ teaspoon hing
• 1 small sprig curry leaves
• ¼ teaspoon fenugreek seeds

Instructions

• Rinse ladies finger well,  wipe off the moisture with a kitchen towel or tissue. Trim both the ends of the veggie.
• Chop int 1 inch pieces. Now heat a non stick pan and saute ladies finger till the color changes slightly browned. By this time sliminess and stickiness would have reduced. Set aside.
• Pressure cook toor dal with enough water for at least 5 whistles or until mushy. Once pressure releases mash it up well with a ladle, Set aside.
• Heat oil in a pressure cooker - add the items listed under 'to temper' let it splutter. Then add small onion, tomato and saute till raw smell of tomato leaves.
• Add ladies finger along with turmeric powder and sambar powder. Sauté for 2 minutes. Add required salt.
• Then add cooked dal along with little water and let it boil in low medium flame until ladies finger is cooked.
• Now add tamarind water and let it boil for 5 minutes in low flame. Add chopped coriander leaves generously and switch off.
• Serve Vendakkai Sambar with hot rice and any veggie of your choice.

Notes

• Dry the Okra Well - Wash and dry the okra well. This will help in reducing the sliminess while cooking.
• Cut them evenly - Don't chop them too small or they might open up. Chop them evenly so they are cooked well.
• Sauté well - This is an important step. Slightly sauté okra in a little oil before adding to the sambar. This helps lifting the taste of the sambar also reduce stickiness okra.
• Tamarind extract - Use fresh tamarind extract for the tang. I have used homemade extract.
• Cook Toor dal - Cook the dal till it's soft and mushy. This gives sambar a rich and creamy consistency.
• Tempering - Tempering brings the entire dish together, blending the aroma and the flavor. You can even temper in ghee for additional taste and flavor.
• Cookware - Use a heavy-bottomed pot or a kadai so the sambar doesn't get burnt while simmering. I have used a pressure cooker to simmer the sambar.
• Garnishing - Garnish with fresh finely chopped coriander leaves just before serving.
• A dollop of ghee - Add a dollop of ghee right before serving. It adds richness, and aroma and tastes best when mixed with hot rice.

Nutrition

Serving: 75g | Calories: 223kcal | Carbohydrates: 36g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 41mg | Potassium: 412mg | Fiber: 10g | Sugar: 6g | Vitamin A: 898IU | Vitamin C: 24mg | Calcium: 97mg | Iron: 3mg

The post Vendakkai Sambar | Ladies Finger Sambar appeared first on Sharmis Passions.

Schezwan Paneer is a flavor packed Chinese appetizer that is made with soft paneer and fiery punch of Schezwan sauce. It is a perfect party appetizer, with bold flavors, goodness of veggies and perfect crunch to let your guest drool over dish. This Indochinese dish is perfect match for a party gathering or as sides for Veg fried rice or noodles.

This dish comes together in a jiffy as the lightly battered paneer mix up with veggies and aromatic sauces giving a perfect balance of sweet, heat and texture. Whether you're preparing it for a weekend meal, a kids' treat, or a party platter, this recipe is simple to follow and delivers that restaurant-style taste right from your kitchen.

About Schezwan Paneer

Schezwan Paneer is that Indo-Chinese dish that stands out for its fiery nature by the sauce, zesty flavour of the garlic, vibrant colors and crunch by the bell peppers, adding up the spice level. It is a visual treat to my eyes when the colors in the pan play their role.

This is dish is truly a show stopper as it ability to shine and stand across any occasion. Be it a dinner party, or a wide spread of festive celebration or a dinner date, Schezwan paneer complements as a perfect appetizer or a dry side dish for Chinese dishes.

Experimenting with Chinese dishes is my hobby, and schezwan paneer was in my to-do list since a year. I landed up making schezwan sauce to try out different schezwan recipes and in no time, my sauce was completely finished. I made another batch, and this was the first recipe I tried my hands-on. It happen to rain one day, and we were craving for something warm, spicy and comforting other than ginger tea.

This recipe reminds me of the street food stalls, where they toss the wok with ease, and the paneer flying in the air and falling back into the wok smoothly. And that had always fascinated me to try tossing the ingredients in the air. This is our go-to dish when we want something quick, exciting and spicy.

Schezwan Paneer Ingredients

• Paneer - Always use fresh paneer to make this dish. I have used homemade paneer for this recipe, you can use store bought too. I have shallow fried my paneer, you can deep fry too.
• Capsicum - Cube the capsicum evenly. I have used colored capsicum in the recipe for the color addition. You can stick to green capsicum as well.
• Onion - Roughly chop them. You can also add cubes of onions in this recipe.
• Garlic- I have finely chopped them for flavor enhancement. You can crush it as well.
• Green chilli - I have finely chopped the chillies. You can slit them if you wish to control the spice level.
• Soya sauce - You can use dark or light soya sauce.
• Schezwan sauce- This raises the spice level. I have used homemade sauce. You can use the store-bought or make the instant version with red chilies, ginger, and garlic.
• Tomato sauce- This ingredient balances the spice with its sweetness.
• Pepper powder- I have used freshly ground pepper powder for this recipe as it enhances the flavor. You can use store-bought as well.
• Spring onions white - I have finely chopped the whites. This gives a different aroma to the dish.
• Spring onions green - Can be used in garnishing the dish. One of the important ingredient for all Chinese dishes.
• Corn flour and Maida - makes paneer coating crisp.

Why This Recipe Works

• Quick and Easy preparations
• Balance Flavours
• Restaurant Style Dish at home
• Visually appealing dish
• Pairs well with multiple dishes

Pair it with

• Mushroom fried rice
• Sprouts Fried Rice
• Egg fried rice
• Paneer Fried Rice
• Veg fried rice

How to make Schezwan Paneer Step by Step

1.Make a thick batter of the ingredients under 'for the marinade', add paneer to it and coat it well.

2.Heat oil in a pan and toast the paneer till golden(You can deep fry them too).Drain it in a tissue paper and set aside. Heat oil in a pan, add spring onion white part,ginger and garlic,fry for a minute.

3.Then add green chili, capsicum sauté in high flame for a minute. Then add soya sauce, tomato sauce , schezwan sauce, ¼ teaspoon pepper powder and required salt. Mix well then add the remaining corn flour mixture with little water.

4.Let the sauce boil for 2 minutes then add toasted paneer and toss it gently. Finally garnish with chopped spring onion green part and switch off.

Serve as a accompaniment with fried rice or just as a starter.

Expert Tips

• Choose Fresh Paneer- Always go with fresh and soft paneer. Its tenderness absorbs better flavors.
• Crispness- Coat the paneer well with the marinade for crispiness.
• Overcooking - Avoid overcooking the paneer. It will result in chewy paneer.
• Balance the Sauce - Add the marinated corn flour mixture to the sauce.
• Adjust the Spice Level- Schezwan sauce is spicy. Start less and increase the quantity as needed.
• Use the Right Pan - It is preferable to make this dish in a non-stick pan or cast-iron pan that prevents it from sticking and ensures even cooking. You can use wok or sauté pan or fry which has handles helps in tossing..

Serving & Storage

Serve Schezwan Paneer hot as an appetizer or pair it with Veg Fried Rice or Hakka Noodles to complete a wholesome Indo-Chinese meal. Garnish it well with spring onion. You can serve it in small bowls or along with other Chinese dishes and make it a platter. I have served this dish with a Vanilla milkshake.

Store the leftover Schezwan paneer in an airtight container for up to 2 days. Reheat gently on the stovetop or microwave it for 30-40 seconds to retain the texture and flavour. Avoid prolonged storage as paneer can become rubbery and lose its freshness.

FAQS

1.What can I replace paneer with?

You can replace paneer with tofu, mushrooms, baby corn , cauliflower etc.

2.How spicy is Schezwan Paneer?

Schezwan sauces are super spicy. You can start with less quantity and add as per your spice requirement.

3.Can I prepare Schezwan sauce at home?

Absolutely! I have used homemade schezwan sauce for this recipe. You can refer to the recipe and tweak it according to your needs.

4.How do I prevent paneer from becoming rubbery?

Overcooking will make paneer rubbery. Toss the paneer in the sauce and gently stir till it is well coated. Turn off the flame here to retain the softness.

5.What can I serve with Schezwan Paneer?

It pairs excellently with Veg Fried Rice, Hakka Noodles, or any Indo-Chinese dish. It can be served as an appetizer or a snack for kids.

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

Tried this Schezwan Paneer 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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Schezwan Paneer Recipe

Schezwan Paneer is a flavor packed Chinese appetizer that is made with soft paneer and fiery punch of Schezwan sauce. It is a perfect party appetizer, with bold flavors, goodness of veggies and perfect crunch to let your guest drool over dish. This Indochinese dish is perfect match for a party gathering or as sides for Veg fried rice or noodles.

Course Appetizer, Side Dish

Cuisine Indian, Indo Chinese

Keyword 30 mins recipes, easy paneer recipes, indian paneer recipes, paneer dishes, paneer recipes, roti sidedish, schezwan recipes, Side Dish, starter

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 388kcal

Author Sharmilee J

Ingredients

• 200 gms paneer
• ¼ cup capsicum
• ½ big onion
• 1 teaspoon garlic
• 1 small green chilli
• ⅛ teaspoon soya sauce
• 1 teaspoon schezwan sauce
• 1 teaspoon tomato sauce
• ¼ teaspoon + ¼ teaspoon pepper powder
• ½ teaspoon spring onions white
• 1 teaspoon spring onions green
• 1 tablespoon oil
• water as required
• salt to taste

For the marinade:

• 1 tablespoon cornflour
• 1 teaspoon maida
• ¼ teaspoon pepper powder
• salt as required
• water as required to form a paste

Instructions

• Make a thick batter of the ingredients under 'for the marinade', add paneer to it and coat it well.
• Heat oil in a pan and toast the paneer till golden (You can deep fry them too). Drain it in a tissue paper and set aside.
• Heat oil in a pan, add spring onion white part, ginger and garlic, fry for a minute.
• Then add green chilli, capsicum saute in high flame for a minute.
• Then add soya sauce, tomato sauce , schezwan sauce, ¼ teaspoon pepper powder and required salt.
• Mix well then add the remaining cornflour mixture with little water.
• Let the sauce boil for 2mins then add toasted paneer and toss it gently.
• Finally garnish with chopped spring onion green part and switch off.
• Serve Schezwan Paneer as a accompaniment with fried rice or just as a starter .

Notes

• Choose Fresh Paneer- Always go with fresh and soft paneer. Its tenderness absorbs better flavors.
• Crispness- Coat the paneer well with the marinade for crispiness.
• Overcooking - Avoid overcooking the paneer. It will result in chewy paneer.
• Balance the Sauce - Add the marinated corn flour mixture to the sauce.
• Adjust the Spice Level- Schezwan sauce is spicy. Start less and increase the quantity as needed.
• Use the Right Pan - It is preferable to make this dish in a non-stick pan or cast-iron pan that prevents it from sticking and ensures even cooking.

Nutrition

Serving: 125g | Calories: 388kcal | Carbohydrates: 10g | Protein: 15g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 187mg | Potassium: 80mg | Fiber: 2g | Sugar: 2g | Vitamin A: 973IU | Vitamin C: 30mg | Calcium: 487mg | Iron: 0.3mg