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.

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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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Mango Ice Lollies is a frozen treat made by freezing a blend of mango, milk and sugar in moulds. This recipe can be made in summer and in holidays when kids are at home. It has a soft mango taste with mild sweetness and creamy feel. 

It takes about 15 minutes to prepare and the rest of the time is only freezing. You need only 3 ingredients from the kitchen. Even adults like it on a hot afternoon. This is a great option when you want a cold treat without ice cream or chocolate. 

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About Mango Ice Lollies

Mango Ice Lollies are made using ripe mangoes, milk and sugar. It is also called Mango Lollipop. Mango season is the best time for this recipe because the fruit is sweet and juicy. Kids can enjoy it more than store bought ones as there is no colour or preservatives.

The texture is smooth and creamy because of the milk. It is not very icy like normal fruit popsicles. This is  bright yellow in colour and the taste is sweet with fresh mango flavour. When you bite it slowly, it melts in the mouth. Kids ask for more as they will love it.

You can change these lollies in many ways as per your taste. You can add few mango pieces inside the mould for chewy bites. You can use a silicon mould, a lolly mould or even an ice cube tray with sticks. A little cardamom powder or chopped nuts also goes well in it.

I make these lollies in summer when mangoes are plenty at home. I had one lollipop mould bought long time ago, and I use it every year. My kids finish them very fast and ask for more.

Mango Ice Lollies Ingredients

• Mango - I have used ripe and sweet mangoes, chopped roughly. It gives the colour and main flavour to the lollies. You can use any mango without much fibre.
• Milk - I add boiled and cooled milk to make the lollies creamy. It also help to blend the puree smoothly. You can use almond milk if you like.
• Sugar - I use sugar for sweetness. It dissolve well while blending. You can reduce it if the mangoes are very sweet.

How to make Mango Ice Lollies Step by Step

1.To a mixer jar - add mango pulp along with sugar, puree it. Now add milk.

2.Blend well. Take your mould. You can use ice cube tray too like I have done here. I had this lollipop mould bought long time ago.

3.Fill in the mixture. Keep the stick.

4.I had more puree so filled it in my chocolate mould too.Wrap with silver foil. Freeze for atleast 6 hours or oevernight.

5.I freezed overnight. Next day gently press and lift the lollipops, as its silicon mould it was very easy to de mould. Mango lollipop is ready!

Serve immediately!

Expert Tips

• Use ripe mangoes - I choose mangoes which are fully ripe and has sweet smell. Raw or sour ones need more sugar and the taste will change.
• Cool the milk - I always cool the boiled milk completely before blending. Warm milk makes the lollies icy and they will not set well.
• Blend smooth - I blend the mango and sugar first, then add the milk. This helps to get a smooth puree without any pieces.
• Fill carefully - I pour the mixture into moulds slowly and leave little space on top. It expand when freezing, so do not fill too much.
• Use silver foil - I cover the chocolate mould with silver foil before keeping in freezer. It stops the ice crystals and keep the lollies fresh.
• Demould gently - I press the silicon mould gently and lift the lollies. If it is stuck, hold the mould under tap water for few seconds.

Serving and Storage

Serve this immediately after demoulding and you can enjoy it as a cool snack for kids during summer holidays or after lunch at home. Keep the lollies in the freezer in a closed container or wrapped with silver foil and use within few days for best taste and texture and it stay good when stored properly.

FAQS

1. Can I use frozen mango for this recipe?

Yes you can use frozen mango pieces and it works fine for this recipe. Thaw it little before blending.

2. Can I use an ice cube tray instead of lolly mould?

Yes you can use ice cube tray and it still taste good. Keep the sticks after the mixture is little frozen so they stand straight.

3. How long should I freeze the lollies?

You need to freeze for at least 6 hours and overnight is better. It sets properly and comes out easily from the mould.

4. Why are my lollies icy?

It may be due to warm milk or too less milk in the mixture. 

5. Can I skip sugar?

Yes you can skip it if the mangoes are very sweet and it still taste good. Taste the puree once before freezing and then decide.

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

Tried this Mango Ice Lollies 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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Rose Ice Cream is a creamy dessert where fresh cream is whipped with sugar and rose syrup, then kept in freezer. You can make this recipe at home with only 3 ingredients and no ice cream machine needed. It has a sweet taste with light rose aroma in every spoon. Kids and adults both enjoy it on hot summer days.

This is a good option when you want ice cream at home without much work. It takes around 30 minutes to prepare, and rest is only freezing. Make it one day before and keep ready for guests. Even small family get together feels more happy with this dessert.

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About Rose Ice Cream

Rose flavour is used in many Indian sweets and drinks like rose milk, falooda and kulfi. Same flavour suits ice cream, also this version is a no churn recipe and it is easy to make at home. The colour comes from rose syrup and it makes it look bright and fresh.

The ice cream is thick, smooth and creamy and it melts slowly in the mouth and you can feel the soft rose taste. The colour is light pink from the rose syrup, so there is no need of food colour. Sweetness is balanced and not too heavy.

You can change this ice cream in many ways as per your taste, you can also add chopped pistachios or almonds for little crunch. A few tutti frutti or rose petals on top also looks good. You can add a drop of vanilla extract along with the rose syrup for different flavour.

Similar Recipes

• Strawberry Ice Cream Recipe
• Potato Chips Recipe
• Rose Syrup Recipe
• Rose Milkshake
• Ice Cream Recipe | No Churn Ice Cream

Rose Ice Cream Ingredients

• Fresh Cream - I have used fresh cream for the creamy base of this ice cream. Keep it well chilled before beating, so it whips faster and hold the shape.
• Sugar - I add sugar for sweetness. It dissolves while beating and makes the ice cream smooth. You can use powdered sugar if you like.
• Rose Milk Syrup - I use rose milk syrup for the colour and flavour. It gives a light pink shade and soft rose aroma. You can add little more if you like strong flavour.

How to make Rose Ice Cream Step by Step

1.To a mixing bowl - add fresh cream, beat with a electric blender. Add sugar.

2.Beat well till soft peaks forms. Add rose milk syrup.

3.Mix well. Transfer to freezer safe container.

4.Cling wrap with plastic wrap then with butter paper to avoid crystallization.

5.Close with lid and freeze for at least 8 hrs or overnight. Next day scoop and serve.

Serve immediately!

Expert Tips

• Chill the cream - I keep the cream in refrigerator for few hours before using. Cold cream whips better and gives a thick texture.
• Beat till soft peaks - I beat the cream only till soft peaks form. If you beat too much, it become grainy and the ice cream will not be smooth.
• Add sugar slowly - I add the sugar little by little while beating. This helps it to mix well without any grains.
• Taste the syrup - I taste the rose syrup once before adding as some brands are very sweet. You can reduce the sugar if the syrup is sweet.
• Cover well - I cover the box with cling wrap and then butter paper before closing the lid. It stop the ice crystals from forming on top.
• Freeze overnight - I freeze it for at least 8 hours or overnight. The ice cream sets properly and scoops easily next day.

Serving and Storage

Serve this chilled in small bowls and you can add chopped nuts or few rose petals on top for serving and it goes well as dessert after meals or during guests visit at home. Keep the box outside for few minutes before scooping so it is easy to take.

Store in freezer in a closed container with cling wrap and butter paper and use within few days for best taste and texture and it stay good when stored properly.

FAQS

1. Can I use whipping cream instead of fresh cream?

Yes you can use whipping cream and it works fine for this recipe. Reduce sugar little bit because it has mild sweetness.

2. Can I skip the rose syrup?

Yes you can skip it and it still tastes good as plain cream ice cream. But you will not get the pink colour and rose aroma.

3. Why is my ice cream icy?

It may be due to cream not beaten well or box not covered properly. Cover it with cling wrap and butter paper next time.

4. Can I add nuts in the ice cream?

Yes you can add chopped pistachios or almonds and it gives good crunch while eating. Mix them gently after adding rose syrup.

5. Can I make it in advance?

Yes you can prepare and store in freezer and it stays good for few days without issue. Make it one day before for guests so it set well.

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

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

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Mango Squash is a sweet and thick concentrate made by cooking mango puree with sugar syrup and lemon juice. This recipe can be made in summer when mangoes are plenty in the market. It has a bright golden colour and a rich mango taste. You only need to mix it with chilled water and the drink is ready.

This is a great option when you want a quick cool drink at home. It takes about 30 minutes to make and needs only four ingredients. There are no preservatives or artificial colours in it. Mango Squash is ideal to make in advance for serving as a welcome drink in large quantities for parties & get together.

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About Mango Squash

Squash is concentrated syrup made with sugar, water and any fruit juice / pulp. Mango Squash is a made by simmering sugar with water to make a syrup and mixing it with mango pulp. When serving a part of squash is mixed with chilled water and served.

This Homemade Mango Squash is made without any added preservatives and artificial colours. This squash is so easy to make and you can store in fridge for about 15 days. So what are you waiting for, grab the ingredients and make it before the mango season ends.

You can customize this squash in many ways as per your taste, you can add saffron strands or cardamom powder for a different aroma. You can mix it with cold milk for a quick milkshake or pour it over ice cream. Chilled soda in place of water also gives a fizzy drink.

I saw this Mango Squash Recipe and noted down from a tamil magazine long back, though the original recipe used sodium meta bi-sulphate as preservative, I skipped it and replaced with just lemon juice so the shelf life is less. But as its summer and mango season is on, you can make fresh batch as and when needed.

This is a perfect summer coolant and one of the best ways to use mangoes. I love homemade squashes so much as there is no additional preservative or even essence just the real goodness of fruits. So I make sure to make a batch whenever possible with seasonal fruits.

Similar Recipes

• Lemon squash
• Mango juice
• Mango frooti
• Simple syrup

Mango juice vs Mango Squash

Mango juice is made by blending mangoes with sugar and little water if needed, it involves no cooking. But mango squash is a concentrate made by simmering sugar with water and mixing mango pulp to it. Mango juice can be made using mango squash.

Mango juice cannot be stored it should be consumed fresh. While mango squash can be stored and used to make mango juice in an instant.

Mango Squash Ingredients

• Mango - Use ripe sweet mangoes. If you cannot source fresh mangoes you can use frozen mangoes too. Thaw the mangoes and grind it to a fine puree and use it.
• Sugar - Use granulated white sugar which works best for squashes. Adjust sugar according to the sweetness of mangoes.
• Lemon - Lemon juice acts as a natural preservative and adds a tangy taste to the squash. It also prevents crystallization of sugar.
• Water - Water is used with sugar to make the sugar syrup.

How to make Mango Squash Step by Step

Preparing mango puree

1.To a mixer jar add 2 cup mangoes roughly chopped.

2.Blend to a fine puree. Set aside.

Preparing sugar syrup

3.To a sauce pan - add 1 cup sugar and ½ cup water to it.

4.Boil till sugar dissolves completely. It will turn sticky first.

5.Allow it to boil. Carefully take the syrup and touch it between your fingers like this. The syrup with form half string but will break - this is half string consistency.

Adding mango puree

6.When this consistency is reached add mango pulp.

7.Mix it well with a ladle and let it to boil. Keep the flame in low.

Preparing mango squash

8.Allow for a short boil, cook for a minute then switch off and cool down completely.

9.Strain using a metal strainer.

10.Discard the remains.

11.Now add 1 tablespoon lemon juice to it.

12.Mix it well.

13.Now take a sterilized glass jar.

14.Transfer the mango squash into it and store.

Preparing mango juice

15.To prepare mango juice - add 2 tablespoon mango juice to the serving glass.

16.Add around ½ cup chill water. Mix it well your mango juice is ready!

Instant mango juice is ready!

Expert Tips

• Ripe mangoes - I choose mangoes which are fully ripe and smells sweet. Raw ones needs more sugar and the taste becomes different.
• Check the syrup - I take a drop of syrup between two fingers and touch it. It should form a half string and break soon.
• Keep flame low - I keep the flame low after adding the puree. If the flame is high, it splashes and sticks at the bottom of the pan.
• Cool completely - I let the squash cool fully before adding lemon juice. Warm squash makes water drops inside the jar.
• Strain well - I strain it using a metal strainer and press the pulp with a spoon. This gives smooth squash without any fibre.
• Use clean jar - I use only a clean, dry and sterilized glass jar. A wet jar spoils the squash very fast.

Serving & Storage

Serve this by adding 2 tablespoons of squash to a glass and half cup of chilled water. Mix it well and add few ice cubes if you like. Store the squash in glass jar in refrigerator and it stay good for 15 days. Always use sterilized glass jar for homemade squash, and take it with a clean dry spoon so no water go inside the jar.

FAQS

1. Can I make with frozen mango?

Yes you can make it, but thaw the mango fully before blending. Adjust the sugar if pulp is already sweet.

2. Can I skip lemon juice?

It is better not to skip it, because it keeps the squash fresh for longer time. It also balances the sweetness of the squash.

3. How long can I store it?

It stays good for 15 days in the refrigerator.

4. Can I reduce the sugar?

Yes you can reduce little if the mangoes are very sweet. Too less sugar make the squash spoil faster.

5. Why is my squash watery?

The syrup may not be cooked enough or the puree was too thin. Cook the syrup till half string stage next time.

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

Tried this Mango Squash 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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Kesar Falooda is a chilled dessert where sabja seeds, vermicelli, saffron milk, almonds and ice cream are layered in a tall glass. It has a creamy taste with mild sweetness and flavour of saffron. You can make this recipe on weekends, holidays or when relatives come home.

This is a great option when you want a dessert which feels different from regular ice cream. It takes about 30 minutes to make and the milk needs one hour in refrigerator. The effort is worth it, as every spoon has different texture and taste.

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About Kesar Falooda

Milk, sugar, vermicelli, sabja seeds, almonds, saffron and ice cream are all you need for this falooda. Some people call it Kesar Badam Falooda. These simple ingredients come together to make a cool dessert for hot days. Most ice cream parlours keep it on their menu.

The texture of kesar falooda is what makes it very enjoyable to eat slowly and it has soft cooked vermicelli, jelly like sabja seeds and smooth chilled milk together in one spoonful which blends nicely. It is perfect when you feel like eating something cold and filling after meals especially in hot weather.

You can change this falooda in many ways as per your taste. Rose syrup at the bottom of the glass gives a pink colour and different flavour. Vanilla, mango or kesar ice cream also goes well on top. A cherry, tutti frutti or chopped pistachios can be added for the look.

I make this falooda on weekends when everyone is at home. My family finishes the glass very fast and ask for more. So I keep the milk ready in the refrigerator from the previous day.

Similar Recipes

• Mango Falooda Recipe
• Rose Falooda Recipe
• Falooda Recipe | Royal Falooda
• Kesar Barfi Recipe
• Butterscotch Falooda Recipe

Kesar Falooda Ingredients

• Milk - I used full fat milk and simmer it till slightly thick. It gives creamy base to the falooda, and you can use almond milk also.
• Sugar - I added sugar to sweeten the milk. You can reduce it if the ice cream is very sweet.
• Fine Vermicelli - I have used fine vermicelli for soft strands in the glass. Cook it only till soft, and rinse well so it does not stick together.
• Sabja Seeds - I soaked sabja seeds in water till they swell. It gives cooling effect and soft texture. You can use basil seeds also, both are same.
• Almonds - I crushed the almonds coarsely using mortar and pestle. It gives a light crunch and rich taste. You can use cashews or pistachios also.
• Saffron - I added saffron strands for colour and aroma. It gives a golden shade to the milk, so use good quality ones.
• Cardamom Powder - I added a small pinch of cardamom powder to the milk. It gives a mild aroma, and you can skip it if you do not like.
• Ice Cream - I just added a scoop of ice cream on top of the layers. It gives more creaminess, and you can use any flavour you like.

How to make Kesar Falooda Step by Step

1.Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.

2.Cook until soft. Rinse it well, drain and set aside.

3.Crush almonds coarsely using a mortar and pestle, Set aside. Boil milk and simmer for 5 minutes.

4.Now add half of crushed almonds along with crushed saffron and sugar.

5.Add cardamom powder and simmer for another 5 minutes until slightly thick. Now pour into serving jug and cool down.

6.Refrigerate for at least an hour.Soak sabja seeds in water.For more detailed description check here how to soak sabja seeds.

7.Take the serving glass, its better to freeze the glass for few mins.Then add 2 spoon full of soaked sabja seeds.

8.Then add cooked vermicelli. Add crushed almonds.

9.Add kesar badam milk.

10.Add a scoop of ice cream, sprinkle few saffron with chopped almonds and add a cherry on top.

Serve chilled!

Expert Tips

• Cooking - I boil the vermicelli only till it turns soft. If you overcook, it becomes sticky and breaks easily.
• Rinse well - I rinse the cooked vermicelli in cold water and drain it fully. This removes the extra starch and strands stay separate.
• Simmer the milk - I simmer the milk on low flame till slightly thick. Thick milk coats the layers well and glass does not look watery.
• Soak the seeds - I soak sabja seeds for at least 15 minutes. Wait till they swell fully and then use.
• Cool the milk - I cool the milk completely before keeping in refrigerator. Warm milk melts the ice cream fast.
• Freeze the glass - I keep the serving glasses in freezer for few minutes. The falooda stay cold for longer time.

Serving and Storage

Serve this immediately after assembling for best taste and texture. This goes well as dessert after lunch or dinner especially during warm days. You can chill the serving glasses also if you like it extra cold.

Store leftover milk and cooked vermicelli separately in refrigerator and assemble fresh when needed. It is not good to store fully assembled falooda for long time as ice cream melts and changes the texture little.

FAQS

1. Can I use basil seeds instead of sabja seeds?

Yes you can use basil seeds, they are same as sabja seeds. Soak them in water till they swell and become soft.

2. Can I make the milk a day before?

Yes you can make the saffron milk 1 day before and keep in refrigerator. Stir well before using as it settles at the bottom.

3. Can I skip the ice cream?

Yes you can skip it, but the falooda will be less creamy. Add little more thick milk instead.

4. Can I use thick vermicelli?

Thick vermicelli is not good for this recipe, as it take more time and feel heavy. Fine vermicelli gives soft and smooth texture.

5. Can I add rose syrup?

Yes you can add one or two spoons of rose syrup at the bottom of the glass. It gives a pink layer and floral taste.

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

Tried this Kesar Falooda 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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Piyush is a thick, creamy and chilled drink made by blending curd, milk and shrikhand with saffron and cardamom powder. This recipe is made in summer season and has a creamy taste with mild sweetness and aroma of saffron. Many people serve it as a welcome drink at parties.

This recipe is very simple and need only few ingredients. It take about 10 minutes to prepare, and you do not need any cooking for it. This gives a rich and creamy taste to the drink. You can have it after lunch or in the evening time.

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About Piyush

Piyush is a traditional drink from Maharashtra and Gujarat. It is made mostly during festival days and summer months. And also Piyush is the main part of this drink, and it is mixed with milk and curd to make it light. This recipe texture is thick and smooth and it feels creamy when you drink it. 

The flavour is mildly sweet with little sourness from the curd. Saffron gives a light golden colour to the drink, and cardamom powder and nutmeg powder gives a warm aroma. Chopped pistachios on top add a light crunch in every sip.

You can change this drink in many ways as per your taste. You can also add a little rose syrup or some more dry fruits on top. For a light version, you can use thin buttermilk in place of some milk.

Piyush is a close cousin to lassi, the main thing is that piyush has shrikhand so its more rich and creamy. This piyush recipe was given to me by my friend last summer itself but it got missed, I kept postponing as its a easy recipe finally this summer made it and enjoyed.

Similar Recipes

• Mango Piyush
• Shrikhand Recipe
• Mango Shrikhand | Amrakhand
• Pepper Rice Recipe (Milagu Sadam)
• Milk Masala Powder (Masala Doodh Mix)

Piyush Ingredients

• Curd - I use fresh and thick curd for this recipe. It gives a mild sourness and creamy taste to the drink. Do not use very sour curd as taste will change.
• Milk - I add boiled and cooled milk to make the drink light and easy to drink. You can replace it with almond milk if you like.
• Shrikhand - I have used store bought shrikhand. It gives the sweetness and thick texture, so you can skip the extra sugar if it is sweet enough. You can use any flavour of shrikhand.
• Saffron - I add a pinch of saffron strands for colour and aroma. It gives a soft golden shade to the Piyush. You can soak it in warm milk for few minutes before adding.
• Cardamom Powder - I use cardamom powder for a fresh and sweet aroma. It goes very well with curd and milk. You can use freshly ground one for better smell.
• Nutmeg Powder - I add a tiny pinch of nutmeg powder for a warm flavour. It is strong, so use very little. You can skip it if you do not like the smell.
• Pistachios - I use chopped pistachios for garnish on top for crunch and mild nutty taste. You can use almonds or cashews also.

How to make Piyush Step by Step

1.To a mixing bowl add curd, then add milk and shrikhand(I used storebought).

2.Add cardamom powder, saffron strands and nutmeg powder along with required sugar.

3.Using a hand blender blend well until smooth and creamy. Finally garnish with chopped pistachios and enjoy!

Serve chilled!

Expert Tips

• Use thick curd - I always use thick and fresh curd for this drink. Watery curd makes the Piyush thin and it lose the creamy taste.
• Soak the saffron - I soak saffron strands in two spoons of warm milk for 10 minutes. This gives better colour and the aroma spread well in the drink.
• Blend till smooth - I use a hand blender and blend until there are no lumps. Shrikhand is thick, so it needs some time to mix well.
• Add sugar slowly - I taste the Piyush once before adding any sugar. Store bought shrikhand is already sweet, so most of the time extra sugar is not needed.
• Chill well - I keep the Piyush in the refrigerator for at least 1 hour before serving. Cold Piyush taste much better and feels more refreshing.
• Nutmeg quantity - I add only a tiny pinch of nutmeg powder. If you add more, the flavour becomes too strong and cover the saffron flavour.

Serving and Storage

Serve this chilled with chopped pistachios and a few saffron strands on top. It tastes best when served fresh after blending. Store the leftovers in a closed bottle in the refrigerator and finish within one day.

FAQS

1. Can I skip shrikhand?

Yes you can make it with curd and milk, but the taste will be slightly different. 

2. Can I use homemade shrikhand?

Yes you can use homemade shrikhand, it will taste even better. Just make sure it is smooth and not very sour.

3. Can I skip saffron?

Yes you can skip saffron if it is not available. The drink will taste good, but the colour and aroma will be less.

4. Can I use a mixer jar instead of hand blender?

Yes you can use a mixer jar and blend for few seconds. Do not blend for long time as the drink will become thin.

5. How thick should Piyush be?

It should be thick like a lassi and easy to pour. Add little cold milk if it feels too thick.

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

Tried this Piyush 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 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.

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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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Pistachio Milkshake is a creamy and chilled drink made by blending milk with pistachios, pista ice cream and little sugar. This recipe is made mostly in summer season when weather is hot. It has a soft nutty taste with mild sweetness. Kids and adults both like it as it feels like a dessert in a glass.

This recipe is just simple and needs only few ingredients from the kitchen. It takes about 10 minutes to prepare, and you can make it with or without ice cream. The ice cream gives thick and creamy shake. You can have it in evening time or after a heavy meal.

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About Pistachio Milkshake

Pistachio Milkshake is a popular drink in many ice cream parlours and juice shops of India. It is also called Pista Milkshake in most of the places. The pale green colour of the drink look very pleasing in a tall glass. The cardamon flavour gives a light aroma.

This has a thick texture, also smooth and creamy with bit pieces of pistachio in every sip. If the ice cream already has pistachio in it, the shake has a rich taste even without extra sugar. It is not too sweet, so you can finish a full glass easily. For a light version, you can skip the sugar and use less ice cream.

You can change this drink in many ways as per your taste. Some people like to add a scoop of vanilla ice cream for extra richness. You can also use badam or cashews along with pistachios, and add a few saffron strands on top.

I make this recipe on weekends when I have homemade pista ice cream in freezer. My family finish the glasses very fast and ask for one more. So I always keep extra milk chilled in refrigerator.

Similar Recipes

• Pista Ice Cream Recipe
• Pista Milk
• Pista Popsicle Recipe (Pista Ice)
• Pista Falooda Recipe
• Milk Masala Powder (Masala Doodh Mix)

Pistachio Milkshake Ingredients

• Milk - I use boiled milk that is cooled and chilled in the refrigerator. It gives a smooth base to the shake, and you can replace it with almond milk if you like.
• Pista Ice Cream - I use pista ice cream for creaminess and thickness. It has the pistachio taste already, so you need less of other things. You can use vanilla ice cream also.
• Chopped Pistachios - I add a little chopped pistachios inside the milkshake and some for garnish. It gives a mild nutty flavour and a light crunch on the top.
• Cardamom Powder - I add a tiny pinch of cardamom powder for aroma. It gives a warm flavour with the milk, and you can skip it if you do not like.
• Sugar - I add very little sugar, as the ice cream is already sweet. It is optional and you can increase it for kids.

How to make Pistachio Milkshake Step by Step

1.Get all your ingredients ready. I added just 1 teaspoon chopped pistachios only as the ice cream had already pista in it.I used homemade pista icecream.

2.To a mixer jar add milk, sugar, chopped pistachios and cardamom powder

3.Add 3 small scoops ice cream to it. Blend until smooth and creamy.

Serve immediately with a scoop of ice cream and sprinkle chopped pistachios!

Expert Tips

• Chill the milk - I always keep boiled milk in the refrigerator for few hours. Cold milk gives a thick shake and the ice cream does not melt fast.
• Ice cream - I use a good quality pista ice cream with real pistachio pieces. The taste of the whole drink depends on it.
• Chop finely - I chop the pistachios into small pieces before adding. Big pieces get stuck in the straw and blend unevenly.
• Taste before sugar - I blend first and taste once before adding any extra sugar. Most of the time ice cream gives enough sweetness.
• Blend till smooth - I blend for few seconds only, until the shake looks smooth and creamy. If you blend too long, it becomes thin and watery.
• Chill the glasses - I keep the serving glasses in the refrigerator for some time. The shake stays cold for longer time.

Serving and Storage

Serve this milkshake just with ice cream or some chopped nuts on top in chilled glasses. You can just serve it right after blending or chill until serving time, both work fine. Store leftover in the fridge for one day in airtight container and shake well before serving because it might settle.

FAQS

1. Can I make this without ice cream?

Yes you can make it with only milk and pistachios, but the shake will be thin. Add more chopped pistachios and little sugar for better taste.

2. Can I use vanilla ice cream?

Yes you can use vanilla ice cream if pista ice cream is not available. Add little more chopped pistachios for the flavour.

3. Can I skip the sugar?

Yes you can skip it if the ice cream is sweet enough. Taste once after blending and then decide.

4. Can I use salted pistachios?

Salted pistachios are not good for this recipe. Use plain unsalted pistachios for best flavour.

5. Can I make it ahead of time?

You can blend it few hours before and keep in the refrigerator. Stir well before serving, because it settles at the bottom.

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

Tried this Pista 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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Masala Poha is a mild spicy and filling dish made by cooking poha with masala powders, tempered onions and vegetables. It could be relished as a light breakfast or even for lunch. It keeps you full for a long time without being heavy.

Masala Poha is an easy poha spiced with indian masalas and vegetables. This is just a quick dish to make for breakfast or dinner at home. It does not need much effort and can be made quickly when you have the ingredients ready.

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About Masala Poha

Masala Poha is made using poha, vegetables, Indian spices and spice powders. These ingredients come together to make something filling and nice that is not too heavy and the poha absorbs all the flavours when you toss it well.

This is a different take on the usual poha or aval upma we make. The veggies add texture and nutrition to the dish. It is quite filling for breakfast but light enough so you don't feel too full. 

Poha is my resort whenever I run out of idli dosa batter. I always have a pack of poha for those lazy days. It can be cooked quickly yet makes a tasty and satisfying dish.

The tempering give this dish its real flavour. Mustard seeds and cumin seeds crackle in hot oil and release their flavour. This make the base for everything else and it is an important step. Adding vegetables makes it wholesome.

I make this because it is quick to make and tastes really nice. My family loves it with curd on the side because the curd balances out the spices.

Similar Recipes

• Aloo Poha Recipe (Batata Poha)
• Aval Varattiyathu Recipe
• Lemon Poha Recipe
• Coconut Poha Recipe (Thengai Aval)
• Puli Aval Recipe | Tamarind Poha Recipe

Masala Poha Video

Masala Poha Ingredients

• Poha - I used thick poha for this dish. It holds shape better and absorbs the spices and masalas well when tossed.
• Mixed vegetables - I used vegetables like carrots, peas. You can add beans or even other vegetables.
• Onion - I chopped it finely so it cooks fast and evenly. Onion gives slight sweetness that balance the spices.
• Tomato - Gives moisture and adds tanginess to this dish.
• Spice powders - I add turmeric powder, red chilli powder and garam masala powder. Adjust chilli powder based on how spicy you like it.
• Mustard seeds - I use mustard seeds for tempering, add other ingredients only after it splutters fully.
• Cumin seeds - Added after mustard seeds crackle fully. Cumin seeds adds a taste.
• Green chilli - I slit it and add. It gives heat and flavour .
• Curry leaves - is added for tempering.
• Coriander leaves - I added fresh ones at the end. They add freshness and nice flavour to the dish.
• Salt - I add to taste. Start with less because you can always add more later.
• Oil - I used regular cooking oil, you can use coconut oil or groundnut oil too.

How yo make Masala Poha Step by Step

1.Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.

2.To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.

3.Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.

4.Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.

5. Saute until onions turn golden then 1 medium sized tomato finely chopped.

6. Saute until it turns mushy. Cook covered so that is mushes up well and fast.

7.Add ¼ cup carrot, ¼ cup peas.

8.Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.

9.Check if the veggies are cooked soft.

10.Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.

11.Give a quick mix until the raw smell of masalas leave.

12.Add poha along with 1 tablespoon coriander leaves.

13.Give a quick mix, cook covered for 2 minutes and switch off.

Serve hot or warm!

Expert Tips

• Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
• Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
• Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
• Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
• Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
• Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.

Serving and Storage

Serve masala poha hot with curd on the side. The curd balance the spices and make it taste really nice. It filling enough for breakfast or light dinner and pair well with pickle or chutney. Store leftover in airtight container in fridge and it stay good for one day only.

FAQS

1. Can I use thin poha?

Yes you can use thin poha but thick poha hold shape better and texture comes out good. If using thin poha be careful while rinsing and cooking it as it may break easily.

2. What vegetables can I use?

You can use any veggies you have like carrots, peas, beans, corn. You can add other vegetables of your choice too.

3. Can I skip garam masala?

You can skip it but it add nice flavour. If you don't have it just use jeera powder.

4. Can I reduce spiciness?

You can reduce red chilli powder and skip the green chilli. 

5. Can I make it ahead?

Not really because poha gets mushy if you keep it too long. Make fresh and eat same day for best result.

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

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

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Tender Coconut Milkshake is a cool and refreshing drink made with soft tender coconut pulp, milk and sugar. This recipe is made mostly in summer season because the weather is very hot. It has a mild sweet taste with soft coconut flavour. Kids like it a lot as it feels like a dessert in a glass.

This recipe uses frozen milk instead of ice cubes. So the drink stays thick, creamy and cold, and it does not turn watery. It take only 10 minutes to make and need very few ingredients. You can have it in the evening time or after a heavy lunch.

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About Tender Coconut Milkshake

Tender Coconut Milkshake is a popular drink in South India. Most people drink only the coconut water and eat the soft malai with a spoon. You can use that malai in this recipe also. Also many juice shops in Tamil Nadu and Kerala keep it on their menu in summer.

It is a natural drink which keeps the body cool and it is liked by kids too. This milkshake is smooth creamy milkshake using tender coconut. This is a simple milkshake without using ice cream but still turns out so rich and creamy.

I love tender coconut flavour very much so is mittu. We love it in kheer, ice creams and milkshakes the best. It is one of the easiest and healthy shakes that you can make at home.

You can change this drink in many ways as per your taste. Some people like to add a scoop of vanilla ice cream for extra richness. You can also use honey or jaggery powder replacing sugar. Soaked sabja seeds, chopped almonds or cashews also goes well on top.

Similar Recipes

• Tender Coconut Ice Cream
• Tender Coconut Pudding | Elaneer Pudding
• Mango Milkshake Recipe (Mango Shake)
• Peanut Butter Milkshake Recipe
• Banana Milkshake Recipe (Banana Shake)

Tender Coconut Milkshake Ingredients

• Tender Coconut Pulp - I use soft tender coconut pulp for main flavour. It gives creamy body to the shake, so choose very soft malai and remove any hard pieces.
• Frozen Milk - I use boiled milk that is cooled and kept in the freezer. It gives thickness and keeps the shake cold, so ice cubes are not needed.
• Milk - I add boiled and cooled milk to blend everything smoothly. It gives light milky taste, and you can replace it with almond milk if you like.
• Cane Sugar - I use cane sugar for mild sweetness in the shake. You can replace it with jaggery powder or honey.
• Cardamom Powder - I add a tiny pinch of cardamom powder for aroma. It give a warm flavour with coconut and you can skip it if you do not like.

How to make Tender Coconut Milkshake Step by Step

1.To a mixer jar - add tender coconut pieces, frozen milk and sugar to it.

2.Now add sugar to it.Mix well.

Serve chilled!

Expert Tips

• Taste the pulp - I always taste small piece of coconut pulp before blending. Old or sour pulp can spoil the whole drink.
• Freeze in tray - I freeze the boiled milk in ice tray for at least six hours. Small cubes blend easily and the mixer jar does not struggle.
• Add coconut water - I sometimes add little tender coconut water in place of some milk. It gives more coolness and fresh taste to the shake.
• Blend in pulses - I blend in short pulses and stop when it looks thick and creamy. If you blend for too long, the frozen milk melts fast.
• Sugar level - I try to add sugar slowly, because tender coconut already has natural sweetness. For kids you can increase it little bit.
• Chill the glasses - I keep the serving glasses in refrigerator for some time before use. The shake stays cold for longer time.

Serving and Storage

Serve this milkshake just with ice cream or some chopped nuts on top in chilled glasses. You can just serve it right after blending or chill until serving time, both work fine. Store leftover in fridge for one day in airtight container and shake well before serving because it might settle.

FAQS

1. Can I use ice cubes?

Yes you can add ice cubes, but the shake becomes watery, but frozen milk gives better thickness and taste.

2. Can I skip the sugar?

Yes you can skip it if the coconut is sweet enough. Taste once after blending and then decide.

3. Can I add condensed milk?

Yes you can it gives smooth texture and better flavour.

4. Can I make it without cardamom powder?

Yes you can make it without cardamom, the shake will still taste good. It only adds a mild aroma.

5. Can I make this shake vegan?

Yes you can use coconut milk or almond milk and freeze it in same way. Rest of the steps remain same.

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

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

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Egg Chapathi is made by crumbling chapathi & sauteeing it with egg, spices and basic veggies. Egg Chapathi is a good choice and tastes so good even with pantry ingredients. This is a quick to make breakfast perfect for weekend mornings.

It is perfect for weekend dinner or breakfast. Leftover chapathi can also be used for after school snack. Family like it because it is filling and ready in just few minutes. It is similar to kothu parotta but lighter and quicker to make. Kids also enjoy it as it is soft and easy to eat.

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About Egg Chapathi

Egg chapathi is made with chapathi, eggs, onion and tomato. It is a South Indian style dish, often made at home. Everything cooks in one kadai and you can make it on busy days as they need very few things. It is a very simple tempering with egg still it tastes yum.

This Mutta Chapathi has many special memories attached with it. During my school days in my friends house there was a custom of having ragi koozh early morning and then this mutta chapathi for breakfast every sunday.

When I used to stay there on a saturday night, I have tasted this mutta chapathi for sunday breakfast. I used to be almost full after having ragi koozh itself but still used to wait for this as I loved it so much.

Hers was quite a big family with 3 sisters and I always remember the good times spent with them. Whenever I want to treat myself even with the laziness I have, I would make chapathi from the scratch just to make this and eat..love this simple dish so much.

You can add carrot or capsicum for extra veggies. Boiled egg pieces also work for different look. Pepper can be increased for more spice. You can just serve it with raita, tomato sauce or plain curd on the side. A squeeze of lemon on top also taste good.

I usually make this on Sunday evening or for school snack. My family enjoys it because it is filling and spicy. I like to use leftover chapathi from the night before. 

Similar Recipes

• Ragi Chapathi Recipe (Nachni Roti)
• Chapati Noodles | Roti Noodles
• Muttai Mittai Recipe
• Scrambled Eggs Recipe
• Masala Chapati Recipe

Egg Chapathi Ingredients

• Chapathi - I have used leftover chapathi as the base. You can use fresh chapathi also.
• Eggs - Eggs are added for protein and soft scramble, they coat every piece and gives good taste.
• Onion - Onion is added for mild sweetness. It cooks down soft and makes the masala base.
• Tomato - Tomato is used for mild tang and moisture. Ripe ones gives better colour and consistency.
• Fennel seeds powder - Fennel seeds powder is added for light sweet aroma. It gives homely taste.
• Pepper powder - This is added for gentle heat. Increase little if you like more spice.
• Salt - Salt is added to taste. Go slow as chapathi already has some salt.
• Oil - Oil is used for tempering. Ghee also work for more flavour.
• Mustard seeds - Mustard seeds are added for crackle and flavour. They start the tempering.
• Curry leaves - Curry leaves are used for fresh aroma. Dry ones can be skipped.
• Green chilli - Green chilli is added for spice. Slit it so that heat is spread evenly.

How to make Egg Chapathi Step by Step

1.Take the chapathis, tear it roughly and set aside.

2.Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it turns transparent. Then add tomatoes.

3.Saute for few minutes then using a masher mash it up, then keep sauteing until it turns mushy.

4.Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.

5.Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.

Serve hot!

Expert Tips

• Chapathi - I prefer chapathi that is little dry or 1 day old. Tear into small even pieces for better coating.
• Tomato - Mash tomato well and cook until it turns mushy. This removes rawness and gives good masala base. Use ripe tomato for better colour. Don't skip this step.
• Tempering - I let mustard seeds splutter fully before adding curry leaves. Keep flame medium so that it does not burn. 
• Scrambling - I scramble egg until it is almost cooked and little moist. Overcooked egg turns rubbery and dry. Keep stirring on low flame.
• Tossing - Add chapathi pieces and toss gently on low flame. Rough mixing will break them into crumbs. Switch off once everything is coated.
• Salt - Taste the masala before adding chapathi. Chapathi already has some salt, so add less than you think. You can always adjust later.

Serving and Storage

Serve this hot with raita, curd or tomato ketchup on the side. A cup of tea also goes well with it. It tastes best fresh from the kadai, so I serve right after cooking. Store leftover in airtight container in the fridge for 1 day. Reheat on a pan with few splashes of water on low flame. This keeps the pieces soft and not dry. Avoid microwave for long time as egg turn rubbery. Add little fresh coriander on top before serving. Don't keep it outside for more than 2 hours.

FAQS

1. Can I use fresh chapathi?

Yes you can use fresh chapathi but just let it cool down for minimum 30 minutes then use it.

2. Can I skip the egg?

Yes you can skip egg. Add paneer or extra veggies instead.

3. How to make it less spicy?

Reduce green chilli and pepper powder. It will taste mild.

4. Can I use butter instead of oil?

Yes butter work fine. It give richer flavour.

5. How long can I store it?

Store it in fridge for 1 day. Better to eat fresh.

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

Tried this Egg 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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Apple Cinnamon Popsicles are creamy, delicious dessert bars made by freezing a blend of apple juice, milk and cinnamon flavours in moulds. Apple Cinnamon Popsicles is a treat for kids in summer holidays and a healthy resort to manage the heat of the summer.

You just need to blend few ingredients and let the freezer do the work. Kids love these more than regular ice cream. This is a great option when you want something cool and healthy for the family. Apple Cinnamon Popsicles takes time to freeze but the making part is quick and easy.

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About Apple Cinnamon Popsicles

Apple Cinnamon Popsicle is made using fresh apples, milk, sugar and cinnamon powder. These ingredients come together to make something really nice and creamy. Apple gives natural sweetness and nutrition. The cinnamon adds warmth and nice flavour that makes it taste special.

Fresh apples gives this popsicle its real taste and you puree it with milk it becomes smooth and creamy without any lumps. The apple flavour stays strong and tastes really nice when it freezes.  It is a perfect treat that kids love and it is good for their health too.

Cinnamon powder brings warmth to the popsicles. It is not overpowering but you can taste it in every bite. The combination of apple and cinnamon is really nice and feels homemade. Milk makes it creamy and smooth texture that melts in your mouth.

I make apple cinnamon popsicles during summer because my kids ask for them every day. They are healthy and tastes good so I don't feel guilty giving them. I feel proud making something cool and refreshing at home.

Similar Recipes

• Apple Milkshake Recipe | Apple Shake
• Apple Tea
• Apple Halwa
• Apple Juice
• Cinnamon Tea

Apple Cinnamon Popsicles Ingredients

• Fresh apple - I used one small apple and removed the skin. Fresh apples gives natural sweetness and nutrition to the popsicles.
• Milk - I use boiled and cooled milk. Boiling makes it safe to use and it blends nicely with apple puree.
• Cane sugar - I add sugar for sweetness. My apple is already sweet so I used less sugar and adjusted based on preference.
• Cinnamon powder - I add cinnamon for warmth and flavour. It gives nice taste and makes popsicles taste really special.

How to make Apple Cinnamon Popsicles Step by Step

1.Take boiled and cooled milk add sugar to it. Mix well and set aside

2.Strain to remove impurities if any. Take a small apple remove the skin and chop into small cubes. Transfer to a mixer jar.

3.Add half of milk to it, puree it smooth then add remaining milk.

4.Add half of milk to it, puree it smooth then add remaining milk.

5.Mix well.Take your favourite popsicle mould. Fill it with apple milk mixture.

6.Close with lid.Freeze for 6 to 8 hours. I freezed it overnight, next day show the moulds under running tap water, gently pull out the popsicles and serve immediately.

Serve chilled!

Expert Tips

• Boil milk first - I boil milk and let it cool completely before using. This makes it safe and helps it blend better with apple puree.
• Puree smoothly - I blend apple with half of milk first then add remaining milk. This helps it blend smooth without any lumps or chunks.
• Remove impurities - I strain the mixture before filling moulds. This makes sure no small pieces or impurities stay in the popsicles.
• Mix cinnamon well - I add cinnamon powder and mix it really well. This distributes the flavour evenly throughout the mixture.
• Fill carefully - I pour the mixture slowly into popsicle moulds. Don't overfill or the mixture spill out when it freeze.
• Freeze long enough - I freeze for 6 to 8 hours or overnight. Overnight freeze works best because it freezes completely and solid from all sides.

Serving and Storage

Serve apple cinnamon popsicles straight from freezer when they are cold and solid. Run warm water on the outside of mould when removing popsicles. They taste best when served immediately after removing from mould. Store in freezer and they stay good for 2 weeks if covered. 

FAQS

1. Can I use apple juice?

You can use apple juice but fresh apple tastes better. Fresh apple gives more natural flavour and better texture.

2. How sweet should it be?

Make it less sweet because apple is already sweet. Add sugar based on how sweet you like and adjust accordingly.

3. Can I use other fruits?

Yes you can use other fruits like mango or banana. The method stays same just replace apple with your fruit choice.

4. Can I skip cinnamon?

You can skip it but cinnamon give nice flavour. It makes the popsicles taste really special and different.

5. How long do they stay frozen?

They stay frozen for 2 weeks in freezer if covered. After that they start to get ice crystals and texture change.

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

Tried this Apple Cinnamon Popsicles 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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Rose Mousse is a soothing yummy dessert made by simmering milk and blending it with cream, rose essence and chilling it. Rose Mousse is a tasty delight for the family after weekend lunch and special occasions.

This is a great option when you want something elegant but simple to make. Rose Mousse fills the heart, eyes and tummy. It is quite easy to make. You feel proud serving something that looks fancy but it's really easy. It also feels light and fluffy because of the whipped cream.

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About Rose Mousse

Rose Mousse is made using milk, fresh cream, white chocolate chips and rose syrup. These ingredients come together to make something nice and delicate. The rose flavour and white chocolate gives it sweetness without being too heavy.

Fresh cream gives this mousse its texture. When you whip it to soft peaks it becomes light and airy. This makes the mousse fluffy and nice to eat and you need to be careful not to whip it too much or it turns into butter and spoils texture and taste.

The white chocolate dissolves into the boiled milk and makes it creamy. The rose syrup gives it beautiful colour and nice flavour. When you layer it first at the bottom it give nice touch and make it look pretty. The combination of rose and white chocolate is really special.

I make rose mousse for special occasions because my family loves it. It looks impressive when you serve it in cups with the rose syrup layer. My kids like it more than heavy cakes and pastries. 

Similar Recipes

• White Chocolate Mousse Recipe
• Mango Mousse Recipe
• Chocolate Mousse Recipe
• Strawberry Mousse Recipe
• Oreo Mousse Recipe

Rose Mousse Ingredients

• Milk - I use milk and boil it for few minutes. This helps remove any bacteria and makes it safe to use with fresh cream.
• Fresh cream - I use fresh cream that I whip until soft peaks form. Don't whip too much or it will ruin the mousse.
• White chocolate chips - I add white chocolate to the boiled milk. It dissolves nicely and give sweetness and richness to the mousse.
• Rose syrup - I use rose syrup to add flavour and colour. I use homemade beets rose milk syrup but store bought works too.

How to make Rose Mousse Step by Step

1.Take milk in a sauce pan, boil for 3-5 minutes. Set aside to cool down completely.

2.Take fresh cream in a bowl and start whipping with hand mixer. Whip till soft peaks form as shown. This is the right stage, don't whip it more, then it will end up in butter.

3.To boiled milk add white chocolate chips and let it boil until it dissolves completely. Cool down completely then add this mixture to whipped cream.

4.Add rose syrup to it.

5.Mix well. Take your serving cups. First pour rose syrup as first layer.

6.Spoon the fresh cream mixture and fill it up till ¾th of the serving cup. Refrigerate until serving time.

Serve chilled!

Expert Tips

• Boil milk properly - I boil milk for 3 to 5 minutes to make it safe. Cool it completely before using or it curdles the cream.
• Whip cream carefully - I whip fresh cream with hand mixer until soft peaks form. That is the right stage. If you whip more it turn into butter so watch carefully.
• Don't skip cooling - I let the chocolate milk mixture cool completely before adding it to whipped cream. Hot mixture will collapse the whipped cream and ruin texture.
• Layer nicely - I pour rose syrup first at the bottom of cup. This makes it look pretty and gives nice flavour in every spoonful.
• Fill properly - I fill the cup till ¾ with the mousse mixture. Don't overfill or it looks messy and hard to handle.
• Chill well - I refrigerate until serving time. This helps the mousse set properly and taste really nice when cold.

Serving and Storage

Serve rose mousse cold straight from the fridge. It taste best when chilled and the texture nice and fluffy. You can add few rose petals on top for decoration if you like. Store in refrigerator and it stay good for 2 to 3 days. Don't keep it too long or the cream separate and texture change.

FAQS

1. Can I use regular cream instead of fresh cream?

You can but fresh cream work better for whipping. It whips nicely and give better texture to mousse.

2. What if I don't have white chocolate?

You can skip it as milk chocolate changes the flavour a bit.

3. Can I use store bought rose syrup?

Yes store bought rose syrup work fine. Make sure it is good quality and has nice flavour.

4. How do I know cream is whipped properly?

When you lift the whisk, the cream should form soft peaks that fall back. That is the right stage to stop.

5. Can I make it ahead for parties?

Yes you can make it few hours before. Keep in fridge and serve cold when guests arrive.

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

Tried this Rose Mousse 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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Caramel Coffee is an flavourful, sweet version of coffee made by caramelizing sugar and simmering it with milk then mixing with coffee powder. Caramel Coffee can be made on relaxed weekends, holidays and for small parties.

This is a great option when you want something different than regular coffee. The flavours of caramel and coffee make you go for more. It takes just 20 minutes to make and it feels special and indulgent yet easy and quick to make.

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About Caramel Coffee

Caramel Coffee is made using sugar, water, instant coffee powder and milk. These simple ingredients come together to make something really nice and aromatic. The caramel gives it sweetness and depth that you don't get from regular coffee.

The caramelizing process makes this coffee special. When you heat sugar without disturbing it, the sugar melts and turns into golden brown liquid. This caramel syrup gives the coffee its unique flavour and make it taste rich and smooth. You need to be careful not to burn it or the whole thing will taste bitter.

The coffee powder mix with caramel syrup create this beautiful blend. The milk adds creaminess and balances the sweetness. When you froth it at the end it becomes fluffy and nice to drink. Every sip tastes like caramel and coffee together which is really nice.

I make caramel coffee on weekends because it feels like a special treat. My family loves it with snacks in the afternoon. I feel good making something that tastes just like cafe coffee but it is made at home, also made without any fancy equipments or ingredients.

Similar Recipes

• Fruit Cake Recipe | Christmas Fruit Cake
• Caramel Popcorn Recipe
• Caramel Makhana
• Caramel Custard Recipe
• Coffee Popsicle Recipe

Caramel Coffee Ingredients

• Sugar - I use sugar to make caramel syrup. Don't disturb while heating or it will crystallize and will not mix well.
• Water - I add just 1 teaspoon to stop the caramel from burning. It helps the caramel reach right colour and consistency.
• Instant coffee powder - I use instant coffee because it dissolves easily. Add more or less based on how strong you like it.
• Milk - I use milk to make it creamy and smooth. Boil it fresh before adding to the caramel and coffee.

How to make Caramel Coffee Step by Step

1.To a pan - add sugar to it and heat it up. Do not disturb. It will slowly dissolve.

2.The colour changes to light brown at this stage add a teaspoon of water, swirl the pan and switch off. Do not burn the caramel syrup.

3.Add this caramel syrup to a coffee mug, add instant coffee powder to it.

4.Mix well and set aside. Boil milk.

5.Add it to the mug and mix well with a spoon. Pour into another tumbler and froth it.

Serve hot!

Expert Tips

• Don't disturb the sugar - I heat sugar without touching or stirring it. Let it melt on its own and change colour slowly.
• Watch the colour - I watch carefully when sugar turns light brown. That is the right time to add water and switch off. 
• Add water carefully - I add just 1 teaspoon of water and swirl the pan. This stops the cooking and cools the caramel down. 
• Mix coffee first - I add coffee powder to the caramel syrup before adding milk. This helps the flavours blend together and distribute evenly throughout.
• Boil milk fresh - I boil milk right before adding it to the mug. Hot milk mixes better with caramel and coffee and froth nicely at the end.
• Froth properly - I pour the mixture between two tumblers to create froth. This make it light and airy and feel like cafe coffee.

Serving and Storage

Serve caramel coffee hot straight away when it fresh and aromatic. It tastes best when the milk is still hot and frothy. You can enjoy it with biscuits or cake in the afternoon. Store leftover caramel syrup in a jar and it stays good for few days. Use it to make more caramel coffee whenever you want.

FAQS

1. Can I use coffee beans?

You can use brewed coffee but instant coffee works better and easier. Just brew strong coffee if you prefer that way.

2. How strong should the caramel be?

Make it light brown colour not too dark. If it is too dark it tastes burnt and bitter so be careful.

3. Can I make caramel ahead of time?

Yes you can make caramel syrup few days before. Store in jar and use whenever you want to make caramel coffee.

4. Can I add other flavours?

You can add vanilla or cinnamon if you like. Add it while the milk is still hot and mix well.

5. Can I make it cold?

Yes you can let it cool down and pour over ice. It tastes really nice as cold caramel coffee too.

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

Tried this Caramel Coffee 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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Cappuccino Popsicle is a tasty cool bar made by freezing a blend of coffee decoction and condensed milk in moulds. Cappuccino Popsicles are a surprise treat for the family after weekend and holiday lunch and fairly simple to make.

This is a great option for mid day delight because it give you the taste of cappuccino in cold form. It take just 20 minutes to prepare and then you freeze it overnight. It is an amazing popsicle to regular tea or coffee or juices and tastes really nice.

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About Cappuccino Popsicles

Cappuccino Popsicle is made using instant coffee, water, condensed milk and sugar. These ingredients come together to make a cold treat that feels like cappuccino when you eat it. The coffee gives strong flavour and the condensed milk makes it creamy and smooth.

The coffee decoction is the base for everything. When you boil water with coffee powder and reduce it, it becomes concentrated and strong. This gives the popsicles the real taste. The condensed milk makes it feel creamy and smooth instead of icy.

Sugar adds sweetness but not too much because condensed milk already have sweetness. The balance between coffee and milk is important. If you add too much coffee it becomes bitter and if too little you can't taste it. It tastes like real cappuccino but in popsicle form. 

I make cappuccino popsicles because my family loves coffee but also want something cold and refreshing. I serve it after lunch during summer and everyone enjoy it.

Similar Recipes

• Beaten Coffee Recipe (Indian Style Cappuccino)
• Overnight Oats Recipe
• Pumpkin Latte Recipe
• Coffee Popsicle Recipe
• Condensed milk popsicle recipe

Cappuccino Popsicles Ingredients

• Water - I use water to make coffee decoction. You boil it with coffee powder and let it reduce so it becomes concentrated and strong.
• Instant coffee powder - I add heaped teaspoon for flavour. Use good quality coffee powder because it makes big difference in taste. 
• Condensed milk - I use condensed milk for creaminess. It makes the popsicles smooth and creamy instead of just icy and hard.
• Sugar - I add sugar for sweetness. It balances the bitter taste of coffee nicely. Don't add too much because condensed milk is already sweet.

How to make Cappuccino Popsicles Step by Step

1.To a sauce pan - add water and instant coffee powder. Boil till it reduces to almost half(around 1 and ¾ cups). Switch off.

2.Now add sugar to it. Mix well

3.Add condensed milk to it and mix well. Cool down completely.

4.Add it to popsicle moulds. Close with lid.

5.Freeze for 6 to 8 hours. I freeze it overnight, next day show the moulds under running tap water, gently pull out the popsicles and serve immediately.

Serve chilled!

Expert Tips

• Decoction - I boil water with coffee powder and let it reduce to half. This gives the popsicles strong taste like real cappuccino. Don't skip this step.
• Cool completely - I cool the mixture down before adding to moulds.
• Mix everything well - I mix sugar and condensed milk properly so no lumps form. Everything should be smooth and combined well before freezing.
• Fill moulds carefully - I pour the mixture into moulds slowly and carefully. Leave little space at top because it expands slightly when freezing. Close with lid so that nothing spills.
• Freeze overnight - I freeze for 6 to 8 hours but overnight is better. This makes sure they freeze completely and solid all the way through.
• Release from moulds easy - I hold moulds under running tap water for few seconds. This helps them slide out easy. Pull gently so that they don't break.

Serving and Storage

Serve this popsicles chilled and fresh from the freezer. They taste best when you eat them right away while they are still cold. Store in freezer in airtight container and they stay good for 2 to 3 weeks. You can make big batch and keep them ready for sudden guests.

FAQS

1. Can I use brewed coffee?

Yes you can use strong brewed coffee but instant coffee is easier and gives consistent flavour.

2. How strong should the coffee taste?

It should taste like cappuccino coffee flavour should be strong.

3. Can I use regular milk?

No condensed milk is important because it give creaminess. Regular milk won't work and texture will be different.

4. How long to freeze?

It needs to freeze for upto 6 to 8 hours minimum but overnight is better. 

5. Can I add chocolate chips?

Yes you can add chocolate chips for crunch and chocolaty taste. 

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

Tried this Cappuccino Popsicle 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 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.

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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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Quinoa Dosa is a healthy dosa version made with quinoa replacing rice for making dosa. Quinoa Dosa is an alternative to regular dosa, and this quinoa dosa can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.

This is a great option for people who wants to eat dosa but keep calories low. Quinoa Dosa does not add much calories as regular dosa so people on diet can eat without any guilt. This batter is to be fermented for 8 hours to rise and becomes ready to use.

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About Quinoa Dosa

Quinoa Dosa is made using quinoa, idli rice, urad dal and fenugreek seeds. These ingredients come together to make a healthier version of regular dosa that tastes good. Quinoa gives nutrition and replaces rice so that you get better health benefits.

Quinoa Dosa is a healthy variation for breakfast. This quinoa dosa is a great alternate to the usual dosa batter so do try this.You can use the same batter for both idli and dosa as you prefer.

Quinoa is high in protein and has better nutritional value than regular rice. Urad dal makes the batter soft and fluffy when ground properly. The fenugreek seeds adds flavour and helps in fermentation. When you spread the batter thin on the tawa it becomes crispy outside.

I make quinoa dosa because my family likes healthier options but still want to enjoy dosa. It tastes just as good as regular dosa and you don't feel guilty eating it. 

Quinoa Dosa Ingredients

• Quinoa - I used quinoa as the main grain. It replaces most of the rice and gives better nutrition and protein to the dosa.
• Idli rice - I added some idli rice because it helps with fermentation and texture. It balances quinoa nicely.
• Urad dal - I used urad dal for softness. It is grind well and makes the batter fluffy and airy when fermented.
• Fenugreek seeds - I used fenugreek seeds. They add flavour and helps in fermentation process.
• Salt - I used salt to taste. Add based on your preference.

How to make Quinoa Dosa Step by Step

1.Soak rice and quinoa together for at least 3-4 hours. Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 minutes for grinding.

2.Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 minutes.

3.Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.

4.Close with lid and set aside for 8 hours for fermenting.This is how the fermented batter will look after 5 hours. Mix well. The batter will be thick.

5.As we need to thin the batter, transfer half of the batter or as needed to a separate container, add water to it. The batter should be flowing as shown.Heat a dosa tawa, take a ladle full of batter add 2 ladles on the tawa and spread it thin like this.

6.Drizzle oil and cook until it starts to brown. Flip over and cook for 2 seconds then fold and serve.

Serve hot!

Expert Tips

• Soak together - I soak quinoa and rice together for 3 to 4 hours. This helps them grind together smoothly and ferment nicely.
• Grinding time - I grind quinoa and rice for 30 to 40 minutes. Don't rush because smooth batter makes better dosa. Grind urad dal separately for 30 minutes until it is light and fluffy.
• Add water carefully - I sprinkle water as needed while grinding. Don't add too much or the batter becomes wet and thick. It should be thick and smooth.
• Fermentation matters - I let the batter ferment for 8 hours because that is enough time for good fermentation. Cover with lid and set in warm place. This makes it fluffy.
• Thin the batter - I add water to half the batter before spreading because it needs to be thin and flowing. The batter should spread easily on the tawa.
• Spread thin - I use ladle and spread the batter thin on hot tawa. Thin dosa comes out more crispy and tastes better than thick ones.

Serving and Storage

Serve this hot with sambar and chutney or idli podi. It tastes best when fresh and warm. Storage is not recommended, leftover batter in fridge and it stay good for 2 to 3 days.

FAQS

1. Can I reduce soaking time?

Soaking for 3 to 4 hours is must. Shorter soaking time makes grinding difficult and the batter will not be smooth.

2. How do I know if the batter is  fermented well?

When fermented properly the batter rises up and smells nice and sour. You see small bubbles on top.

3. Can I use regular rice instead of idli rice?

You can use regular rice but idli rice work better for fermentation and texture.

4. Can I add more quinoa?

Yes you can use more quinoa but keep some idli rice because it helps with fermentation.

5. How thin should I spread the dosa?

Spread it as thin as you can. Thin dosa becomes crispy and tastes much better than thick ones.

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

Tried this Quinoa 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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Watermelon Agua Fresca is a soothing and refreshing drink made by blending watermelon with tender coconut water and sugar. The drink comes out smooth and frothy with a nice flavour. It cools the body in the scorching heat of summer and can be made in minutes.

Watermelon is blended with coconut water, lemon juice and sugar to make this refreshing drink. The ingredients are grind till smooth and frothy. It is served chilled with ice cubes and lemon slice for nice presentation. It is refreshing without being heavy. 

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About Watermelon Agua Fresca

Watermelon Agua Fresca is made by blending watermelon, tender coconut water, lemon juice and sugar. The watermelon gives sweetness and hydrating quality to the drink, also the combination of watermelon and coconut water brings out unique flavours.

The texture is  smooth and frothy when you blend everything well and the natural sweetness of watermelon often enough so sugar is optional. The drink stays light and refreshing without being too heavy. Ice cubes makes it ice cold and perfect for hot days.

The combination of watermelon and coconut water makes this drink special. Both ingredients bring their own flavour and the blend come out balanced and nice. Lemon juice brings tanginess that completes the flavour. It tastes like natural juice not artificially flavoured drink.

I usually make this drink for my family, this work well any time of day but especially good during afternoon heat.

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Watermelon Agua Fresca Ingredients

• Watermelon - I used fresh watermelon deseeded and chopped. It brings natural sweetness and hydration to the drink.
• Tender coconut water - I used tender coconut water. It adds nice flavour.
• Sugar - I used sugar optional based on sweetness of watermelon. Add only if you prefer more sweetness.
• Lemon juice - I used fresh lemon juice. It brings tartness and balance the sweetness nicely.
• Ice cubes - I used ice cubes for serving. They make drink cold and refreshing.

How to make Watermelon Agua Fresca Step by Step

1.To a mixer jar add watermelon, add coconut water. Squeeze lemon juice.

2.Add sugar to it, grind until smooth and frothy.

3.Take your serving glass add few icecubes to it, pour the juice and serve chilled!

Serve with a lemon slice.

Expert Tips

• Choose ripe watermelon - I selected watermelon that is ripe and sweet. Tap on it and listen for hollow sound which means it is ripe inside.
• Remove seeds properly - I removed seeds from watermelon before blending. This make drink smooth and nice without bits.
• Use fresh coconut water - I used fresh tender coconut water. Packaged coconut water also works but fresh brings better flavour.
• Blend till frothy - I blended everything till the drink is smooth and frothy. This takes just 1 to 2 minutes in mixer.
• Add lemon juice to taste - I squeezed fresh lemon juice. The amount depend on how tart you like it so adjust accordingly.
• Serve immediately - I served drink right after blending. This keeps it fresh and cold.
• Add ice while serving - I added ice cubes to serving glass just before pouring. This keep drink cold without diluting it quickly.

Serving and Storage

Serve watermelon agua fresca chilled with ice cubes immediately after making. You can add lemon slice on rim for nice presentation. The drink tastes best when fresh and freshly made. If you have leftover store in refrigerator for few hours but drink becomes diluted as ice melts.

FAQS

1. Can I use packaged coconut water?

Yes packaged coconut water work fine. Fresh coconut water brings better flavour but packaged is convenient option.

2. Can I add extra sugar?

You can add sugar to make it sweet. Add little at a time and taste before adding more.

3. Can I make ahead?

You can make and store in refrigerator for few hours. The drink become diluted as ice melt so better to make fresh.

4. Can I skip lemon juice?

You can but lemon juice bring tartness. Without it drink taste cloying so better to add at least little bit.

5. Can I add other fruits?

You can blend with strawberry or other fruits. It changes flavour but still taste refreshing.

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

Tried this  Watermelon Agua Fresca 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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Quinoa Idli is a healthier version of idli made with quinoa instead of rice for making idli. The idlis come out fluffy and light with nice texture. This quinoa idli can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.

Quinoa Idli is a healthier version of idli made by replacing major portion of rice with quinoa in the regular making of Idli. Quinoa Idli is a delight for people on diet, diabetics as it does not add as much calories as the regular Idli. Quinoa Idli is relished with sambar, chutney or idli podi.

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About Quinoa Idli

Quinoa Idli is made by combining quinoa, rice, urad dal and fenugreek seeds. Quinoa adds nutrition and all the ingredients bind together well and makes the idli soft.

This idli batter is made by grinding quinoa and rice together, then mixing with ground urad dal and fenugreek seeds. This batter is to be fermented for 8 hours to rise and become fluffy. The idlis steam cook till they are done and comes out soft and spongy.

Fenugreek seeds helps the fermentation process, you soak and grind separately each ingredient to reach perfect consistency. The quinoa and rice batter id grind together till smooth. The urad dal and fenugreek batter ground till fine and smooth.

The fermentation takes 8 hours and the batter rises and becomes light. The texture becomes fluffy and spongy from fermentation. When you steam cook them they come out soft inside. The idlis stay light and not heavy like regular ones because of quinoa.

I love making idli batter using millets, and I prefer making these quinoa idli for breakfast as well as for dinner options.

Similar Recipes

• Tomato Quinoa Recipe
• Quinoa Dosa
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Quinoa Idli Ingredients

• Quinoa - I used quinoa as main ingredient. It replaces major portion of rice and adds nutrition.
• Idli rice - I used idli rice. It helps bind ingredients and make idlis fluffy.
• Urad dal - I used urad dal. It bring fluffiness and helps idlis rise during cooking.
• Fenugreek seeds - I used fenugreek seeds. They add flavour and help in fermentation process.
• Salt - I used salt to taste. Add based on your preference.

How to make Quinoa Idli Step by Step

1.Soak rice and quinoa together for at least 3-4 hours. Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 minutes for grinding.

2.Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 minutes.

3.Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.

4.Close with lid and set aside for 8 hours for fermenting.This is how the fermented batter will look after 5 hours. Mix well. The batter will be thick.

5.Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.

6.Steam cook for 10 minutes or until a spoon or inserted inserted into the idlis comes out clean with sticking. Then its done. Switch off. Remove the idli plates, dip a spoon in water.

7.Using the spoon remove the idlis. Transfer to hot box

Serve hot with chutney and sambar!

Expert Tips

• Soak properly - I soaked quinoa and rice together for 3 to 4 hours. Both should be soft enough to grind smooth.
• Grind smooth - I grind both batters till completely smooth. Add water slowly and only when batter stick to sides. Don't add too much water.
• Separate grinding - I grind quinoa-rice batter and urad dal-fenugreek batter separately. This helps each reach perfect consistency and texture.
• Ferment properly - I fermented for 8 hours in closed container. The batter will rise and become thick and fluffy.
• Grease idli plates - I greased plates with oil before pouring batter. This help idlis come out easily without sticking.
• Check doneness - I insert a spoon into idli after 10 minutes. If it comes out clean thats the right stage to stop cooking.

Serving and Storage

Serve this hot with sambar and chutney or idli podi. They taste best when freshly steamed. You can store leftovers in container at room temperature for one day. 

FAQS

1. Can I use regular rice?

Idli rice work best for fluffy texture. Regular rice might work but idlis does not come out as soft and fluffy.

2. What if batter does not ferment properly?

Make sure container is in warm place. Fermentation needs warm temperature to ferment properly. Try in warm corner or use oven light.

3. Can I reduce soaking time?

Soaking for 3 to 4 hours is minimum. Shorter soaking time make grinding difficult and batter not smooth.

4. How long can I keep the batter?

Fermented batter stays good for 2 to 3 days in refrigerator. After that it starts to spoil so better to make idlis fresh.

5. Can I make without fenugreek seeds?

You can skip fenugreek but it help fermentation. Without it fermentation might be slower so better to add.

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

Tried this Quinoa Idli  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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Poha Cutlet is a tasty savoury snack made by mixing soaked poha with cooked potato, veggies then shaping them to discs and shallow frying them in pan. The cutlets come out crispy on outside and soft inside. They are relished as a starter, snack and side dish for rice meal.

The poha is soaked and then mixed with mashed potatoes and vegetables. The mixture is shaped into flat patties and coated with cornflour paste and breadcrumbs. They are fried till golden brown on both sides with crispy outside.

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About Poha Cutlet

Poha Cutlet is made by soaking poha, mixing it with boiled potatoes, vegetables, spices and herbs, then shaping into patties and shallow frying them until crisp and golden.

This poha cutlet with mixed vegetables tastes more or less like our regular cutlets so mittu enjoyed it so much as an after school snack. It can be served as a snack or an as appetizer too.

I got this idea of making cutlet using poha from amma. I made it almost like how we make vegetable cutlet and it turned out so delicious. Infact no one will ever find out that poha is added in these cutlets.

The breadcrumb coating adds nice golden colour and crunch, crisp on the outside. When you fry them shallow in pan they come out golden brown with crisp edges. The inside remains soft while outside turns crunchy. They taste good hot or at room temperature.

I usually make this for my kids snack box or for snack parties, I love the texture of this cutlet and it is simple to make, also tastes flavourful.

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Poha Cutlet Ingredients

• Poha - I used poha and soaked for few minutes. It should be mashable and slightly moist not too dry.
• Boiled potatoes - I used boiled potatoes mashed. They add creaminess and helps bind mixture together.
• Onion - I used finely chopped onions. It adds flavour and slight sweetness.
• Ginger garlic paste - I used for depth and aroma. It brings nice taste to cutlets.
• Boiled peas - I used peas for colour and nutrition. They adds nice texture.
• Carrot - I used carrot grated. It adds nutrition and crunch.
• Turmeric powder - I used for colour and flavour. It brings warmth to mixture.
• Garam masala powder - I added for spice and aroma. It completes the flavour.
• Red chilli powder - I used red chilli powder for heat and colour. Adjust based on your preference.
• Chat masala powder - I added for tanginess. It brings nice flavour to cutlets.
• Coriander leaves - I used fresh coriander finely chopped. It brings freshness.
• Breadcrumbs - I used for coating. They give crispy texture when fried.
• Corn flour - I used for coating paste. It helps breadcrumbs stick to cutlets.
• Oil - I used oil for shallow frying. You can deep fry if you prefer.

How to make Poha Cutlet Step by Step

1.Soak poha for 3 minutes, rinse well and drain water. Poha should be mashable and slightly moist not too dry. Transfer to a mixing bowl.

2.Add boiled mashed potatoes, onion, boiled peas, carrot along with turmeric powder, red chilli powder, garam masala powder, chat masala powder, coriander leaves and salt. Mix well sprinkle little water if you feel its too dry. Make a big lemon sized ball.

3.Slightly flatten them like this, repeat to finish the dough. Now the patties are ready set aside. To another bowl add corn flour, salt and little water.

4.Mix well to form a slightly thin paste, should be in flowing consistency. Now take a pattie add it to the cornflour mixture flip over so that its evenly coated, add it immediately to breadcrumbs.

5.Flip over and coat well. Heat a pan with 2 tablespoon oil and add the cutlets in batches, fry until golden on both sides. Gently flip over and cook until it has crisp edges.

Serve hot with tomato ketchup.

Expert Tips

• Soak poha - I soaked poha for 3 minutes and then rinsed well. Thick poha needs more time than thin poha for soaking.
• Mixture - I made sure mixture is slightly moist and not too dry. Add little water if it is too dry but don't make it watery.
• Shape patties - I shaped into flat discs like lemon sized balls. They fry better when they are flat and has even thickness.
• Coating  - I coated cutlets with cornflour mixture and breadcrumbs just before frying. If you coat ahead they become soggy and loose crispness.
• Cornflour - I made cornflour paste in flowing consistency. This helps it spread evenly and breadcrumbs stick well.
• Flip gently - I flipped cutlets gently while frying so they not break. Fry till golden on both sides and edges turn crisp.
• Don't crowd pan - I fried in batches so cutlets fry evenly. Crowding the pan makes them stick to each other.

Serving and Storage

Serve poha cutlet hot with tomato ketchup or chutney. They taste best when freshly fried and turns crispy. You can store leftover in container at room temperature for one day. Reheat in pan before serving so they crispy again.

FAQS

1. Can I use thick poha or thin poha?

You can use either thick or thin poha. Thick poha needs more soaking time than thin poha so adjust accordingly.

2. Can I deep fry?

Yes you can deep fry if you prefer. Use more oil and fry till they are golden brown on all sides.

3. What if mixture is too dry?

Add little water and mix well. Don't add too much water or the mixture become sticky and difficult to shape.

4. Can I make ahead and store?

You can make patties ahead and refrigerate. But coat with cornflour and breadcrumbs just before frying so they stay crispy.

5. How long do they stay fresh?

Leftover stays good for 1 day at room temperature. After that they become soft so better to eat fresh.

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

Tried this Poha Cutlet 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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