Sambaram is a Kerala style spiced buttermilk. Sambaram is a refreshing drink made by blending curd with water, green chili, ginger and salt. Sambaram is served as a part of Onam Sadhya as it helps in digestion of the huge spread of Sadhya. Learn to make Sambaram with step by step pictures and video.

I have tasted sambaram only few times, now I can easily make at home itself. Sambaram is served in Onam Sadya meal as it helps in digestion. Not only for Sadya you can even make this spiced buttermilk to beat the scorching heat.

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About Sambaram

Sambaram is a Kerala style spiced buttermilk made using thick curd, small onion, green chilies, curry leaves and salt. Sambaram is a popular drink served in Onam Sadya meal. It takes just 5 minutes to prepare Sambaram.

Sambaram is a refreshing summer drink, a slightly different take to the South Indian Neer Mor. Sambaram or Spiced buttermilk is the Kerala version of Moru / Chass / Majjiga / Majjige / Taak. This Kerala version of spiced buttermilk is also called as Sambharam or Moru or Pacha moru or Morum vellam.

Sambaram is sold commercially as a street food and in juice & petti (local) shops in Kerala. It is a very good replacement for tea, coffee or juices in summer between breakfast and lunch. It is a very refreshing drink to beat the heat.

My memory of Sambaram dates back to childhood days during my train journey to Goa where it was offered in packets - I could not stop with one - well most of us could not! You feel the stomach is really filled after having Moru during the diet / fasting days.

Sambaram is best in summer and gives a refreshing feel. It also aids in digestion and hence can be served as one of the dish whenever we have huge spread. Since Sambaram is a body cooler, it is better to avoid in rainy days and after evening or else one may catch cold!

Sambaram Video

Related Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Neer mor
• Chaas
• Taak
• Masala Chaas

Sambaram Ingredients

• Curd - Thick curd / Yogurt is recommended for this recipe. Fresh curd or the buttermilk churned after separating butter while making homemade butter gives a perfect blend. Add water based on your taste of having it like a lassi or buttermilk. Curd available at stores will also be good for this recipe.
• Ginger - Ginger gives good flavor to this buttermilk also aids in digestion.
• Green Chili - You can use regular green chilies or the long variety ones as per the availability.
• Small Onion - Small onion adds aroma and flavor to the buttermilk.

Why this recipe works?

• Easy and quick to make.
• Customizable according to our preference.
• Healthy and nutritious.
• Perfect to serve as a part of Sadya meal.
• Can be made under 15 minutes.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Ada Pradhaman
• Palada Pradhaman
• Paal Payasam

How to make Sambaram Step by Step

1.First get ready with ½ inch ginger, 2 small onion and 1 long green chili. Chop them roughly.

2.Take a hand mortar and pestle and crush using it. You can use mixer to crush it roughly too.

3.Crush roughly but do not make it a fine paste if using a mixer just crush it coarsely.

4.Crush like shown below. Set aside.

5.To a mixing bowl : add 1 cup thick curd.

6.Add 1 and ½ cups water to it.

7.Whisk well. I used my hand churner to do this.

8.Whisk until smooth and creamy.

9.Add required salt to it.

10.Add crushed ginger,onion and green chili.

11.Add finely chopped curry leaves.

12.Mix it well.

13. Sambaram is ready to serve!

Serve chilled!

Expert Tips

• Curd - Use thick fresh curd. Thin it down by adding water. Use thick chilled curd for best results.
• Whisking - You can use the traditional mathu(wooden ladle) or wired whisk to whisk the curd.
• Flavorings - Small onion, ginger and green chilies are crushed and added which gives the drink a great flavor.
• Consistency - The consistency can be adjusted to your liking, add more water if you like it a bit runny.
• Spice level - Adjust spice level according to your preference. You can add more green chilies if you want it more spicy.
• Resting time - You can give resting time of 30 minutes, keep it covered. Then if you want you can strain it and drink, the flavors will still be there.

Serving & Storage

Serve Sambaram chilled. Sambaram can be served as a part of meals or as a mid day drink. Garnish with coriander leaves or mint leaves to make Sambaram more appealing and refreshing.

Add ice cubes to make Sambaram exciting for kids and those who likes to have it with ice. Since buttermilk becomes sour after few hours, consume it fresh.

FAQS

1.What is Sambaram?

Sambaram  (Sambharam / Moru) is a refreshing drink made by blending curd (yogurt) with water, chili, ginger and salt. Sambaram is the Kerala version of Moru (Tamil) / Chass (Hindi) / Majjiga (Kannada) / Majjige (Telugu) / Taak (Marathi).

2.Is Sambaram and buttermilk the same ?

No. While the buttermilk is raw, Sambaram is flavored with chilli,, ginger and salt. However Sambaram, Moru, Chass, Majjiga, Majjige, Taak are all similar but prepared with slight variations in the ingredients.

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

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

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Breakfast Recipes should be nutritious, balanced and complete. A balanced breakfast includes a mix of carbohydrates preferably whole grains, protein, healthy fats, and fruits/vegetables. Here is a collection of healthy, complete and balanced breakfast recipes.

Breakfast is the most important meal of the day so skipping / eating less makes us tired easily. So presenting here 25 easy, quick and healthy kids breakfast ideas. Here I have shared mostly Indian breakfast ideas along with few other ideas too.

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About Breakfast Recipes

The word "breakfast" literally means "to break overnight fast" from the night before. Breakfast is one of the most important meal of the day which is usually had in the morning.

A nutritious breakfast is incredibly important for kids to start their day with energy. Here are some ideas for a balanced and tasty kids breakfast. But remember to keep portions appropriate for your child's age and preference. Additionally, aim for a balance of carbohydrates, protein, and healthy fats to ensure sustained energy throughout the morning. Always consider any allergies or dietary restrictions your child might have when preparing their breakfast.

You can make easy and quick to make breakfast recipes like idli, pongal, dosa, upma and make elaborate recipes like sandwich, kichadi, paratha, rava dosa, oothapam etc during weekends.

I have shared both traditional and fancy breakfast that will be liked by all. I am sure this will help you plan a breakfast menu for your family that is nutritious and balanced.

Breakfast Recipes Categories

Planning the Breakfast Menu

• Look for variety
• Plan the main dish
• Plan the appropriate side dishes
• Balanced menu
• Easy & quick to put together

These breakfast recipes will be perfect for all weekday mornings and lazy weekend breakfasts too. Push all the fancy and little time consuming menus to weekend. I always prefer to make idli, dosa, pongal, health mix etc for weekdays and reserve pancakes, muffins, sandwiches etc for weekends as we can enjoy breakfast at leisure.

Breakfast Recipes

You must use the category name, not a URL, in the category field.

More Breakfast Recipes

Kids Breakfast

I have heard mothers complaining that kids usually skip breakfast or eat very little in their hurry to catch the bus to school. I face the same challenge of feeding mittu daily, but from this year I've started to give her breakfast first, then when she is about to leave I feed her with milk / juice. When I give milk first, it fills her tummy and she doesn't eat breakfast properly so from this year I changed her routine as suggested by her doctor. Also in the last minute its easy for her to drink so even if she leaves half the milk I don't mind as I know her breakfast will keep her tummy full till snack / lunch time.

The breakfast menu idea that I post here is my own idea and will be based on what I feed for my daughter or sometimes ideas inspired from friends and relatives too.

25 KIDS BREAKFAST IDEAS

Shared 25 kids breakfast idea here you can get the full recipes in the list above.

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

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

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Cheese Paratha is a warm and comforting dish that brings together the softness of homemade paratha with the gooey richness of melted cheese. It's an easy-to-make paratha that feels both tasty and filling. It's ideal for days when you want something quick but satisfying. The combination of melted cheese with carrots and warm spices creates a deliciously hearty bite. Learn to make Cheese Paratha with step by step pictures.

This recipe is perfect for busy mornings or quick dinners. It's satisfying and full of flavor. The cheesy filling makes it a go-to option for kids and cheese lovers. This recipe can be enjoyed plain or with a simple side of curd. It's a cozy, filling meal that works for any time of the day. It's the kind of dish you'll want to make again and again for its taste and ease.

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About Cheese Paratha

Cheese Paratha is a flavorful Indian flatbread made with a stuffing of grated cheese and mild spices. It's one of the most loved parathas by children and is often served as a special breakfast or packed into lunchboxes. The paratha is roasted until crisp outside while the cheese melts beautifully inside.

This is a quick and easy-to-make recipe with simple ingredients. This recipe also includes grated carrots, which enhance the nutrition and add a slight crunch to the filling. You can easily make it even on a busy morning or after a long day. The parathas are soft yet crisp on the edges and stay good for a few hours when packed.

Carrot Cheese Paratha is one of the regular stuffed paratha that I pack for mittu's lunchbox. The idea of stuffing was given by a dear friend during our casual talk and I loved the idea. First I was stuffing just cheese then started to combine carrots along with it to make it even more healthy and filling.

This cheese paratha is a versatile recipe. You can easily customize the filling and adjust your spice level to your taste. You can switch the cheese, add more veggies, or even mix in herbs to create your own version. It's a must-try if you're looking for a fun, filling, and satisfying meal.

Cheese Paratha Ingredients

• Wheat flour - Used for making the dough, gives a wholesome base to the paratha. It's a healthier alternative for maida.
• Water, oil - Used to knead the dough to the right consistency - soft and non-sticky. 
• Carrots - Adds a slight crunch and sweetness to the stuffing. Also adds nutrition to the dish.
• Cheese - This is the key ingredient. It gives a creamy, melty, gooey texture. Adds a rich flavor and taste.
• Roasted jeera powder - Adds an earthy flavor and warmth to the filling. 
• Chaat masala powder - Adding a slight amount gives a light tangy twist and lifts the flavor of the cheese. 
• Ghee - For roasting the paratha - helps achieve golden brown color and adds aromatic flavor to the dish. Alternatively you can use oil to toast the parathas.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Plain Paratha
• Methi Thepla

Why This Recipe Works

• This recipe uses simple ingredients and is quick to prepare.
• The paratha is soft, yet slightly crisp on the outside.
• The carrots add a healthy touch without affecting the cheesy taste.
• The cheese melts inside, giving a rich, gooey texture in every bite.
• It's perfect for kids, lunchboxes, or even evening snacks.
• You can easily customize the filling with other veggies or herbs.
• It's wholesome and can be eaten on its own or paired with sides.

How to make Cheese Paratha Step by Step

1.In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add ½ teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest for a while until we prepare the stuffing.

2.Trim the edges, scrap off the outer skin and grate the carrots. Dry roast grated carrot in a pan for 3-5 minutes. Then in a mixing bowl add carrot, grated cheese, roasted jeera powder and chat masala powder.

3.Give a quick mix. Make equal sized balls with the chapati dough and make it ready. Roll each ball into a thick circle, keep the stuffing in the middle seal it by pulling all the edges to the center as shown below.

4.Seal it completely, flip over and sprinkle flour.

5.Then roll it into a thin / thick parathas as per your preference, dust flour then and there to avoid sticking. Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee. Once it starts to bubble on one side.

6.Flip over to other side and cook till brown spots appear here and there. It nicely puffs up like poori, just press it.

Serve it hot with plain curd or tomato sauce and garlic pickle. What else do you need?! Yum combo!!

Expert Tips

• Kneading the Dough - Make sure the dough is soft but not sticky. A well-kneaded dough gives soft, easy-to-roll parathas. Rest it for 15 minutes then start rolling.
• Carrots - Use the fine side of the grater to make the grating fine. I did not sauté the carrots, added it raw as it gets cooked while toasting the parathas.
• Stuffing - Keep the filling dry. Squeeze out any excess moisture from carrots if needed before mixing with cheese.
• Sealing - Don't overfill. Seal well the sides after placing the stuffing and gently flatten before rolling.
• Rolling - Dust with flour and roll gently to prevent the stuffing from coming out. Use even pressure across the paratha.
• Cooking - Cook on medium heat and flip a couple of times. Press gently at the edges to ensure even roasting.
• Cheese - You can use mozzarella or processed cheese. You can also try a mix of cheese and paneer for variation.

Serving and Storage

Serve Cheese Paratha hot with tomato ketchup, curd, or your favorite pickle. It's also delicious with green chutney or just plain butter.

You can store the dough and stuffing separately in the fridge for a day. Prepare fresh parathas when needed. Leftover parathas can be reheated in a tawa and served hot.

FAQS

1.Can I skip the carrots in the filling?

Yes, you can make a plain cheese filling or try other veggies like onion, capsicum etc.

2.What kind of cheese works best?

Processed cheese or mozzarella melts well and gives a creamy texture.

3.How do I stop the cheese from leaking while rolling?

Make sure to seal the dough ball tightly before rolling. Roll gently and evenly.

4.Can I make the paratha ahead of time?

It's best served fresh and hot, but you can roll them out and refrigerate. It gets a bit dry so may be store in fridge for an hour or so not more than that. Cook just before serving.

5.Is this suitable for lunchboxes?

Yes, it stays soft and tasty for a few hours, making it a great lunchbox option.

6.Can I use whole wheat and maida mix for the dough?

Yes, a mix of wheat flour and all-purpose flour gives a slightly softer texture.

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

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

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Kadai Mushroom is a tasty North Indian side dish made by cooking mushrooms in a tangy tomato and onion-based sauce. This dish goes perfectly with flatbreads like roti, naan, or chapati, and it also works wonderfully with rice dishes like pulao or fried rice. It's a quick and easy-to-make recipe, offers a rich, comforting flavor in every bite. Follow the step by step instructions to make Kadai Mushroom.

Kadai mushroom is a flavorful side dish as mushrooms absorb all the flavors from the creamy gravy, making each bite flavorful and satisfying. The recipe uses simple ingredients, making it a perfect option for a delicious meal. Whether you're preparing a family dinner, a quick meal, or something for a special occasion, Kadai Mushroom is an excellent choice.

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About Kadai Mushroom

Kadai Mushroom is a popular vegetarian dish loved in many households. The dish has bold, rich flavors, with creamy gravy that pairs perfectly with tender mushrooms. It's a favorite for people of all ages and gets its name from the "kadai," the traditional wok-like pan used for cooking it.

This recipe is flexible and can be easily customized to suit your taste preferences. You can adjust the spice level to suit your taste. You can make it mild or add green chilies or chili powder for an extra kick. It's also a great choice for vegetarians and vegans, as it doesn't contain any animal products.

Kadai Mushroom is my favorite or I should say anything tagged as 'kadai', I just love it. The spice mix is the main reason I guess, the flavor of freshly ground spices is so good and that's the reason I love kadai paneer too.

I often make either Mushroom Biryani or Pepper Mushroom so this kadai mushroom is my last option as its only me who loves kadai mushroom so its given the last priority but given a chance I never leave it. Looking for a simple mushroom curry then mushroom do pyaza will be the best choice.

This recipe can be paired with a variety of sides, making it a complete meal. It is a tasty dish with a mix of flavors. The tomatoes add tang, the onions bring a bit of sweetness, and the spices give it the right amount of heat. It's made with simple pantry ingredients, but tastes as delicious as restaurant ones.

Kadai Mushroom Ingredients

• Oil - Used for sautéing the onions, spices, and vegetables, bringing out their full flavors.
• Coriander seeds, red chilies - Roasted to release their natural oils and Adds heat, earthy flavor. They enhance the depth of the dish.
• Onions, ginger garlic paste, tomatoes - Adds a aromatic base to the dish Sautéed to a golden brown, these provide a savory, slightly sweet flavor and taste.
• Garam Masala Powder - It's a blend of aromatic spices that adds warmth, depth, and richness to the curry.
• Kasoori Methi - Adds a distinctive flavor, enhancing the overall flavor of the dish.
• Capsicum - Adds a crunchy texture and mild sweetness, making the dish more vibrant and flavorful.
• Mushrooms - This is the key ingredient, It soaks up the rich sauce, gives a tender, earthy flavor that elevates the dish.
• Fresh Cream - Provides a rich, creamy texture that smooths out the gravy and adds a luxurious feel to the dish.
• Coriander Leaves - Used as a garnish, coriander leaves add a fresh, aromatic note and brighten up the dish with their green color.

Similar Recipes

• How to clean mushroom
• Butter Garlic Mushrooms
• Mushroom Soup
• Mushroom Pepper Fry
• Mushroom Fry
• Kadai Masala

Why This Recipe Works

• It's a quick and easy beginner-friendly recipe.
• The recipe is made with simple pantry ingredients.
• This recipe has a deeper, more aromatic flavor.
• It's a satisfying dish that's full of flavor yet light on the stomach.
• This dish is easily customizable based on your taste preferences.
• You can pair it with a variety of side dishes, like roti, naan, or rice.
• Fresh cream adds a smooth texture to the gravy, making it luxurious and rich.

How to make Kadai Mushroom Step by Step

1.Clean mushroom as shown in the link, slice it and keep aside. Dry roast coriander seeds and red chilies for few minutes until nice aroma comes. Cool down, transfer to mixer and grind it to a slightly coarse powder, Set aside.

2.Heat oil, add onions, ginger garlic paste and sauté till onions turn slightly browned. Next add the spice powder and sauté for a minute.

3.In a mixer add tomatoes and grind to a fine paste and add it along with onions.

4.Saute till raw smell leaves, then add little water and let it boil. Add garam masala powder. While it boils in another pan add little oil, toast capsicum and onion for 2 minutes, Set aside. Then add mushroom and sauté for 2 minutes.

5.Then add mushrooms and cook till it turns soft. Then add fresh cream and let the gravy boil.

6.When the gravy starts giving a nice aroma, and the consistency is semi thick add toasted onion capsicum and give a quick stir. Finally garnish with coriander leaves, kasoori methi and switch off.

Serve hot with pulao or roti!

Expert Tips

• Roasting - Roast the red chilies and coriander seeds to release their flavors, creating a aromatic flavor in the gravy. This is called kadai masala.
• Cream - If you prefer a lighter dish, you can reduce the amount of fresh cream or replace it with yogurt or cashew cream for a healthier option.
• Sauteing the vegetables - Toast the capsicum and onions separately for 2 minutes to bring out their natural sweetness and retain its crunch. This adds extra flavor and texture to the dish.
• Mushroom - Mushrooms cook quickly, so make sure not to overcook them. Sauté them for just a few minutes until they are tender and have absorbed the flavors of the spices.
• Spice Level - For a spicier dish, you can add extra green chilies or chili powder according to your heat preference. You can also add a pinch of red chili flakes for extra kick.

Serving and Storage

Serve Kadai Mushroom hot with roti, naan, chapati, or steamed basmati rice. You can also pair it with fried rice or pulao for a complete meal.

If you have leftovers, store them in an airtight container and refrigerate for up to 2 days. Reheat before serving to restore the consistency of the gravy.

FAQS

1.Can I use other vegetables in place of mushrooms?

Yes, you can substitute mushrooms with paneer, peas, or cauliflower for a different version of the dish.

2.Can I make this recipe without fresh cream?

Yes, you can use coconut milk or cashew or almond cream for a dairy-free option.

3.How do I adjust the spice level?

You can increase the number of green chilies or add chili powder to make it spicier.
Adjust according to your preference.

4.Can I prepare this dish in advance?

Yes, Kadai Mushroom can be made ahead and stored in the refrigerator for up to 2 days. Add little milk or water if it is too thick while reheating.

5.How can I make the gravy thicker?

If you prefer a thicker gravy, cook it for a few extra minutes to reduce the liquid, or add a tablespoon of cornstarch mixed with water to thicken it.

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

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

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Prawns are a tasty and quick-to-cook seafood. They have a mild sweet flavor and a tender texture that makes them great in many dishes. Cleaning and deveining prawns might seem like a bit of work, but it's necessary to make sure that they're safe to eat. By cleaning the prawns properly, you can have a cleaner and healthier meal. 

Deveining prawns is a simple process. With a few easy steps, you can clean them quickly. This will help you to know about how to clean prawns and remove the vein, making them perfect for any dish you want to prepare. Though this may take some time, it's worth the effort for a delicious and safe seafood experience.

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About Cleaning and Deveining Prawns

Cleaning prawns is important for both flavor and health. The black vein that runs along the back of prawns is their digestive tract and can contain waste. Removing it not only makes the prawns cleaner, but also improves their taste and makes them easier to digest.

You can buy prawns with or without the shells. If you buy prawns with shells, you'll need to peel them first before cleaning. The color of the vein can vary, from black to gray or even white, but it should always be removed. Once cleaned, prawns can be used in many dishes, from curries to pasta, without worrying about impurities.

Cleaning prawns is a simple task. Once you know how to devein them, the process becomes quick and easy. You can easily clean the prawns and add them to your dishes.

I had been wanting to post this since long but me and nonveg dishes always don't share a great bond as you all know and hence the delay. So when amma was cleaning I shot the pictures to post it here.

Clean and Devein Prawns Ingredients

• Prawns - Use Fresh prawns. If they have shells, peel them before cleaning.

Similar Recipes

• How to clean mushroom
• Prawn Curry
• Prawn Kuzhambu
• Prawn Fry
• Masala Fish Fry

Why This Works

• The process is simple and beginner-friendly.
• It helps avoid digestive problems, making prawns healthier to eat.
• Removing the vein improves the taste and texture of the prawn.
• You don't need special tools-just a sharp knife or kitchen scissors to remove the vein.
• It improves hygiene by removing harmful bacteria and toxins.
• Clean prawns look better, especially in dishes like salads and curries.
• Properly cleaned prawns last longer and stay fresher.
• Clean prawns absorb marinades and flavors better.

How to clean Prawns Step by Step

1.Take prawns in a bowl .I got it shell removed if you have shells then first take it out and then proceed. Take a prawn turn to the back side, you can see a vein black in color sometimes it looks grey or even greyish white.

2.Use a small sharp knife to make a slit along the middle of the back. Pull out the vein and discard it.

3.You can see all the veins here. Now the prawn is deveined and is ready. Rinse it with water 2-3 times.

4.Add little turmeric powder and wash it once. Now cleaned prawns is ready to cook.

Expert Tips

• Peel the Shells First - If the prawns have shells, start by peeling them off, starting from the head to the tail. Then proceed with the next.
• Use a Sharp Knife - A sharp knife or kitchen scissors will help you make a clean slit along the back of the prawn, allowing you to easily remove the vein without damaging the flesh of the prawn.
• Vein Color - The vein color may appear black, gray, or white, but it's important to remove it no matter what color it is. This helps avoid digestive issues and improves the flavor of the prawn in the dish.
• Rinsing - After deveining, rinse the prawns with water a few times to remove any leftover dirt. This step ensures they are completely clean.
• Turmeric - Adding a pinch of turmeric while washing the prawns helps remove any lingering smells and gives them an extra layer of cleanliness.

Serving and Storage

Once cleaned and deveined, prawns can be used in any recipe you like. 

If you're not using them immediately, store them in an airtight container in the fridge for up to two days. For longer storage, freeze them in a zip-lock bag. When freezing, make sure to remove any excess air from the bag to prevent freezer burn.

FAQS

1.Is it necessary to remove the vein from prawns?

Yes, the vein contains waste and can cause digestive issues if eaten. It's best to remove it before cooking.

2.How can I confirm that I've removed the entire vein?

After making a slit along the back, gently pull out the vein. Ensure there are no black thread-like pieces left.

3.What if the vein is hard to remove?

If the vein is tough, you can use a toothpick or fork to gently loosen it before pulling it out.

4.Can I skip the turmeric while washing the prawns?

While optional, turmeric helps remove odor and adds an extra layer of cleanliness to the prawns.

5.How long can I store cleaned prawns?

Cleaned prawns can be stored in the fridge for up to two days or frozen for up to a month.

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

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

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Varagu Pongal is a traditional South Indian dish made with Kodo Millet, also called varagu in Tamil. It's a wholesome and nourishing dish seasoned with aromatic spices. This can be enjoyed for breakfast or during festive occasions. It's a healthy alternative to rice-based dishes, making it a great option for people looking to reduce carbs intake. Follow the step by step instructions to make best tasting Varagu Pongal.

Millets like varagu are rich in magnesium, iron, and fiber, which helps regulate blood sugar levels. This dish combines health benefits with a savory and satisfying flavor. It's a great choice for a healthier meal. It's quick to prepare and perfect for both busy mornings and special occasions, offering a balanced meal.

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About Varagu Pongal

Varagu Pongal is a simple and comforting dish, popular in South Indian homes and loved for its gentle, soothing taste. This dish has a mild, savory flavor. The dish is enhanced with ghee, cashews, and spices like cumin, pepper, and ginger. It's a light yet filling meal, making it easy to digest and perfect for starting the day or as a satisfying snack.

This recipe is made with simple ingredients. It's usually prepared in a pressure cooker, but it can also be made in instant pot for ease. The tempering adds a rich flavor, with roasted spices creating a beautiful aroma in the dish. The recipe is simple enough for beginners to try.

This recipe is versatile, it pairs wonderfully with coconut chutney, sambar, or even a simple pickle. It's an excellent choice for anyone looking for a delicious and nutritious meal. You can easily customize the consistency to suit your preference-either soft and creamy or slightly grainy. The mild taste also makes it ideal for both kids and elders.

I often make varagu pongal with coconut chutney and tiffin sambar and the combo is so good. This is easy and quick to make for breakfast that you can just make it in a jiffy and serve it. You can use the same recipe and use other millets like kuthiraivali, samai, thinai etc.

Varagu Pongal Ingredients

• Moong dal - Moong dal is a good source of protein and fiber. It adds a creamy texture to the pongal and helps in digestion, making this dish both filling and light on the stomach.
• Varagu rice - This is the key ingredient. It's a nutritious alternative to rice, is rich in fiber, protein, and essential minerals like iron and magnesium. It has a low glycemic index, making it a great choice for regulating blood sugar levels.
• Water - Used to cook the rice and dal mixture. The amount of water can be adjusted based on your taste preference.
• Oil - Used to temper the spices and brings their full flavor into the dish.
• Whole or crushed pepper, cumin - Adds spice that pairs well with the other spices, cumin aids in digestion and adds a warm, aromatic earthy flavor to the pongal.
• Curry leaves - Adds a distinctive aroma, curry leaves add freshness and depth to the dish.
• Green chilies - Adds a mild heat that can be adjusted based on your spice preference.
• Ginger - Adds a zesty kick and aids in digestion, complements the flavors of the spices.
• Hing - A pinch of hing adds a pungent aroma and enhances the savory taste of the dish. Also aids in digestion.
• Cashews, ghee - Add a rich, crunchy texture and enhance the flavor of the dish. They also provide healthy fats and essential nutrients to the pongal.

Similar Recipes

• How to cook millets
• Millet sweet pongal
• Millet pulao
• Millet kheer
• Millet puttu

Why This Recipe Works

• Varagu rice is a nutritious, gluten-free alternative to regular rice.
• It's a quick and easy dish to prepare, making it perfect for busy mornings or a light meal.
• Moong dal and millet provide a rich source of protein and fiber.
• The dish has a wonderful, aromatic flavor.
• The dish is low on the glycemic index, helping to maintain steady blood sugar levels.
• The flavors are customizable based on your spice preferences.
• It's a versatile recipe and can be paired with chutney, sambar, or eaten on its own.
• It's a great option for a healthy, filling meal.

How to make Varagu Pongal Step by Step

1.Dry roast moong dal till golden brown. Transfer to pressure cooker, then Rinse the millet well, drain water and add it to cooker. Add water and pressure cook for 3-4 whistles in medium flame. Switch off.

2.Once pressure releases, mash up rice and dal well with a ladle. Now get ready with the tempering items. Heat oil in a pan - add the items listed under ' temper' let it splutter.

3.Then fry cashews in ghee and transfer both tempering and fried cashews to the pongal. Give a quick stir.

Serve hot with a drizzle of ghee on top along with chutney and sambar.

Expert Tips

• Roasting moong dal - Slightly roast the moong dal before cooking it to enhance its flavor and give the pongal a deeper, nuttier taste.
• Adjusting water - You can add a little more water if you want your pongal to be more runny. It will start to thicken with time so adjust accordingly.
• Pressure cooking - Make sure to cook pongal in medium flame to avoid overcooking the millet and dal. 3-4 whistles are usually enough.
• Tempering - Allow the oil to heat up before adding the spices for tempering. This will help release their essential oils and enhance the dish's flavor.
• Ghee - Drizzling a spoonful of ghee over the pongal just before serving adds a rich flavor. You can also garnish it with extra cashews for a more appealing look.

Serving and Storage

Serve Varagu Pongal hot with a side of chutney or sambar. It's perfect for breakfast, lunch, or dinner. 

You can store it in an airtight container, but let the pongal cool completely before transferring it. It can be stored in the refrigerator for up to 1-2 days. Heat before serving, sprinkle little hot water to make the consistency perfect.

FAQS

1.Can I use other millets for this recipe?

Yes, you can use other millets like foxtail or barnyard millet in place of varagu. The cooking time may vary slightly.

2.Can I make Varagu Pongal without ghee?

Yes, you can use oil as a substitute for ghee if you prefer a vegan option.

3.Can I add vegetables to Varagu Pongal?

Yes, you can add vegetables like carrot, peas to make the dish more nutritious, whole some and colorful.

4.Can I prepare Varagu Pongal ahead of time?

It's best served fresh and hot, but you can make it ahead of time and reheat it with a little water or ghee to restore its moisture.

5.Is Varagu Pongal gluten-free?

Yes, varagu rice is naturally gluten-free, making this recipe suitable for those with gluten sensitivities.

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

Tried this Varagu Pongal 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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Moong Dal Sundal, also called Pasi Paruppu Sundal, is a light and healthy South Indian snack made with yellow moong dal. It's an easy-to-make recipe and doesn't need any soaking, making it a quick option. This recipe is a comforting snack that is full of flavor and has a soft, crumbly texture. It's mildly spiced and topped with coconut, making each bite simple yet satisfying.

This snack recipe is a healthier alternative to fried snacks. It's often prepared during festivals and special occasions. It is also packed with nutritional benefits. It's rich in protein and fiber, helps with digestion and keeps you full for longer. Whether as a snack between meals or a light side dish, it's an excellent way to enjoy something tasty and nutritious.

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About Moong Dal Sundal

Moong Dal Sundal is a traditional dish made with simple pantry ingredients. It's commonly made in South India. The texture is soft and slightly crumbly, which makes it easy to eat and enjoy. It has a mild flavor, and the tempering adds the dish a warmth flavor. It's a light dish that's quick to make, making it perfect for any time of the day.

This dish is made with simple and healthy ingredients, making it both nutritious and easy to prepare. It's naturally gluten-free. This delightful snack recipe requires no fancy ingredients. This dish is great when you want something light, quick, and full of flavor. It works well as a snack or a side dish with your meals.

We don't have the custom of keeping kolu so I am here with the sundal recipes for navaratri. Paasi Paruppu Sundal is very easy and simple to make but the trick part here is to cook moong dal perfectly.

This is a versatile recipe that can be easily customized to your taste preferences. You can adjust the spice level to your liking or even add other ingredients like roasted peanuts or vegetables for variation. If you're looking for a simple snack this Moong Dal Sundal surely satisfies your soul with its soothing taste.

Moong Dal Sundal Ingredients

• Moong dal - This is the key ingredient of the dish. It's high in protein and fiber, perfect for a soft, tender texture. 
• Grated coconut - Adds sweetness and a texture to the dish. It gives healthy fats and enhances the overall flavor and helps balance the spices.
• Oil - Used for tempering, it helps release the essential oils from the spices, adding richness and aroma to the dish.
• Mustard seeds, urad dal - Add a slight pungent, crunchy texture and nutty flavor to the dish.
• Red chili - Provides a mild heat, adding flavor and color. You can adjust it according to your spice preference.
• Curry leaves - Adds a distinct fragrance, it enhances the flavor and offer health benefits like improving digestion.
• Hing - Adds a subtle pungency, enhances the savory flavors and aids digestion.

Similar Recipes

• Javvarisi sundal
• Navaratri Sundal Recipes
• Sundal podi
• Thenga manga pattani sundal
• Pattani sundal

Why This Recipe Works

• This is a quick and easy-to-make recipe with just a few ingredients.
• It's a nutritious dish, rich in protein, fiber, and healthy fats.
• It has an aromatic flavor and a soft texture.
• A healthier snack compared to fried foods.
• You can adjust the spice level to your taste.
• The dish is light, making it ideal for any time of day.
• Perfect for all ages.

How to make Moong Dal Sundal Step by Step

1.Dry roast moong dal till slightly golden browned. Set aside. Boil water, once it starts to boil vigorously add roasted moong dal, little salt and let it cook in low flame.

2.The grains should be separate but when you press each dal, it should be soft that is the correct way to cook moong dal for sundal. This may take just 3-5 minutes. Switch off, strain water and set aside. In a pan heat oil - add the items listed under 'to temper' let it splutter. Add a pinch of turmeric powder.

3.Now add cooked dal and just toss it. Add coconut and give a quick stir. Switch off.

Serve hot / warm as a evening snack!

Expert Tips

• Roasting moong dal - Roasting the dal before cooking adds a deep, roasted flavor and a crunchy texture to the dish.
• Cooking time - The dal should be soft but not mushy. It should retain its shape while being tender to the bite.
• Water - After cooking, strain the excess water and rinse with cold water to stop the cooking process.
• Lemon juice - A squeeze of fresh lime or lemon juice just before serving can add a tangy flavor that enhances the overall taste.
• Roasted peanuts - Adds extra crunch and protein to the dish.
• Spice level - You can add a pinch of red chili powder or chopped green chilies to the tempering for a spicier taste.
• Freshness - A little bit of fresh cilantro or mint can add a refreshing flavor to the sundal.

Serving and Storage

You can serve this Moong Dal Sundal warm as an evening snack or side dish for meals.

You can store it in an airtight container. It can be kept in the fridge for up to 1-2 days but is best enjoyed fresh for optimal texture.

FAQS

1.Can I make Moong Dal Sundal ahead of time?

It's best enjoyed fresh, but you can prepare it ahead of time, heat it and serve hot.

2.Can I use other types of lentils for this recipe?

While moong dal is ideal, you can try with chana dal, black chana, white chana for a different taste.

3.What can I serve with Moong Dal Sundal?

It pairs well with tea, coffee, or as a light snack with meals.

4.Can I add vegetables to Moong Dal Sundal?

Yes, you can add finely chopped vegetables like grated carrots or onion for extra taste and texture.

5.How can I make it vegan?

This recipe is already vegan. Use plant-based oil for tempering.

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

Tried this moong dal sundal 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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Sundakkai Vathal Kulambu is a South Indian curry made with sundakkai vathal (dried turkey berry), tamarind, and a flavorful mix of spices. This dish is delicious and has numerous health benefits. Sundakkai is rich in antioxidants and is often used in traditional dishes to treat digestive issues. It adds a unique bitterness to the curry, which is perfectly balanced with the sweetness of jaggery and the tanginess of tamarind.

Sundakkai Vathal Kuzhambu is made with simple ingredients that are easy to find in most South Indian kitchens. This kuzhambu has a bold, deep flavor from the sundakkai vathal. It's a comforting dish packed with traditional Tamil flavors. You can try this simple recipe and enjoy its delicious taste.

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About Sundakkai Vathal Kulambu

Sundakkai Vathal Kulambu is a traditional Tamil dish known for its bold and complex taste. This recipe is made with sundakkai vathal as the key ingredient, the kulambu brings out rich, earthy flavors with a perfect balance of spice, tanginess, and subtle sweetness. The bitterness of sundakkai blends beautifully with the curry. It is called Vatha Kulambu or Vathal Kuzhambu

This dish is a staple in many Tamil households and is often prepared during regular weekdays as well as special occasions. Its thick, aromatic curry can be paired with hot steamed rice and a dollop of ghee, creates a soul-satisfying meal. It also goes well with millet rice or can be served as a flavorful side dish for idli or dosa.

This recipe is a wholesome and comforting option, especially when you're looking for something that is both tasty and good for your health. Even if you're new to using sundakkai in cooking, this dish is a great introduction. With the right preparation, it loses its bitterness and adds depth to the curry. It's a dish filled with warmth and the richness of Tamil cuisine perfect to pair up wit rice and curry of your choice.

Sundakkai Vathal Kulambu Ingredients

• Sundakkai Vathal (dried turkey berry) - This is the key ingredient, It adds a unique bitterness and intense flavor to the dish that makes the curry stand out.
• Gingelly oil (sesame oil) - Adds a nutty aroma and rich flavor, perfect for this recipe. It's high smoke point ensures a crisp tempering without burning the ingredients. It also helps bring out the flavors of the spices really well.
• Mustard seeds, cumin seeds, chana dal - Add a nutty, spicy flavor to the tempering, they provide a slight crunch and texture to the dish.
• Fenugreek seeds - This is a must-add ingredient to the dish, brings a slightly bitter, aromatic flavor that complements the other spices. 
• Red chilies - Adds heat and color to the tempering. They contribute a spicy taste and vibrant red color to the curry.
• Curry leaves - Gives the authentic South Indian aroma and flavor when fried. These add a fragrant, herbal touch to the tempering.
• Small onions - Adds natural sweetness and depth to the gravy. They soften during cooking and blend perfectly into the curry.
• Garlic - Adds mild pungency and fragrance to the dish. Garlic enhances the flavor and  taste of the curry.
• Sambar powder - Gives the kulambu its characteristic flavor and warmth. It infuses the dish with a savory, mildly spicy taste.
• Water - You can adjust the consistency of the curry. It balances the ingredients and helps the flavors blend together.
• Tamarind - Gives a tangy kick that balances the bitterness of the sundakkai and spices. It's perfect for the deep, rich flavors of the curry.
• Jaggery - Adds a touch of sweetness to balance the tanginess of tamarind. Jaggery also enhances the overall richness and smoothness of the dish.

Similar Recipes

• Poondu Kulambu
• Paruppu Urundai Kulambu
• Chicken Kuzhambu
• Mor Kuzhambu
• Puli Kulambu

Why This Recipe Works

• Quick to make and perfect for weekday meals
• It has a bold, tangy flavor with a rich, traditional taste.
• This recipe is a balance of spicy, sour, and a hint of sweetness.
• Easily customizable with other vathals or veggies.
• Uses sundakkai vathal which is both flavorful and healthy.
• Tastes even better the next day.
• Can be paired with rice, idli, dosa, or even chapati.

How to make Sundakkai Vathal Kuzhambu Step by Step

1.Soak tamarind in hot water and extract the thin tamarind water. Peel the skin of garlic and small onions and make it ready. In a tadka pan - fry the sundakkai vathal till dark browned.

2.In a kadai / pan heat oil - add the items listed under 'to temper', then add onion and garlic, fry for 2 minutes. Then add sambar powder.

3.Fry for a minute. Then add tamarind water and let it boil for few minutes. Let it boil for few minutes till oil separates and it becomes slightly thick.

4.Then add sundakkai vathal and let it boil for a good 5 minutes in low flame. Then finally add jaggery stir well and switch off.

Serve with hot rice.

Expert Tips

• Sundakkai vathal  - Make sure to fry the vathal until it turns dark brown for the best flavor and texture. This enhances the bitterness and makes it crispy.
• Gingelly oil (nallennai) - It enhances the flavor and provides the authentic South Indian taste. It also adds richness to the curry.
• Soaking tamarind - This helps extract a good balance of tangy tamarind juice, not too strong or weak. It gives a smoother consistency.
• Spice levels - If your sambar powder isn't spicy enough, add extra chili powder. You can customize it to your preferred spice level.
• Jaggery - It balances the tangy tamarind and adds a mild sweetness that complements the bitterness.
• Other vathals - If you don't have sundakkai, try using manathakkali vathal or maa vathal for a different taste. These vathals also pair well with this recipe.

Serving and Storage

Sundakkai Vatha Kulambu is best served hot with plain rice and a side of vegetable or papad. You can also enjoy it with dosa or idli for a flavorful twist. 

Stays fresh for up to 2 days at room temperature or can be stored in an airtight container for up to a week in the refrigerator.

FAQS

1.What is sundakkai vathal?

It's dried turkey berry, used in South Indian cooking for its health benefits and unique bitter flavor.

2.Can I use fresh sundakkai instead of dried?

Yes, but dried sundakkai gives a more intense and traditional flavor.

3.Is jaggery necessary?

Yes, It adds a lovely balance of sweetness to the curry. 

4.Can I replace sambar powder with other spice powders?

Yes, you can replace it with a mix of coriander powder, red chili powder.

5.Can I skip onions and garlic?

Yes, but the flavor will change. They add a good flavor base to the kulambu.

6.What other vathals can I use?

You can try manathakkali, maa vathal, or even a mix of different vathals for a different taste and flavor.

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

Tried this Sundakkai Vathal Kuzhambu 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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Vella Puttu is a traditional South Indian sweet made using jaggery and rice flour. It is usually prepared during festivals like Gokulashtami and Navratri. This recipe has a soft, crumbly texture and a mild sweetness that makes it comforting. It's one of those dishes that brings a rich taste and beautiful aroma.

Vella Puttu Recipe is perfect for people who prefer sweets that are not too sugary or heavy. It is made with simple ingredients and it doesn't require much effort to prepare. Even though it's a festive sweet, this recipe can be made on regular days when you feel like having a quick and tasty homemade snack or dessert.

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About Vella Puttu

Vella Puttu is a much-loved sweet dish with a soft, crumbly texture and a homemade taste. It is made with just a few ingredients - mainly jaggery, rice flour, cardamom, and coconut. These ingredients come together beautifully to create a sweet that feels light yet full of flavor.

Vella Puttu is a beloved treat in many households, especially during festive times. It's not just about the taste-it's about the memories, traditions, and the joy of sharing something homemade with others. The aroma of melted jaggery mixed with cardamom and coconut often fills the kitchen, making it a warm and inviting delight.

This recipe is also perfect for beginners. Since it doesn't require fancy tools, anyone can try it at home. It's a lovely way to enjoy a traditional sweet without spending too much time in the kitchen. This sweet carries the essence of tradition and comfort in every spoon.

Similar Recipes

• Vella Kozhukattai Recipe
• Ragi Puttu Recipe (Fingermillet Puttu)
• Karthigai Kozhukattai Recipe
• Aval Varattiyathu Recipe
• Kambu Maavu Puttu

Vella Puttu Ingredients

• Rice flour - This is the key ingredient. Adds the base texture of the dish, which is soft and crumbly once steamed. Rice flour absorbs the jaggery syrup well, making it perfect for this recipe.
• Jaggery, water - Used to prepare the jaggery syrup. It adds sweetness and richness to the dish. It's also a healthier alternative to refined sugar.
• Ghee - Used for frying cashews and adds richness and a delicious, aromatic flavor to the dish.
• Cashews, coconut - Add a rich, nutty flavor and a crunchy texture with a mild sweetness that complements the other ingredients.
• Cardamom powder - Adds a warm, aromatic flavor to the dish. It pairs perfectly with the jaggery and coconut.
• Edible camphor - Adds a unique flavor and fragrance, often used in traditional sweets for its distinctive aroma. It's optional, but it enhances the authenticity of the dish.

Why This Recipe Works

• This recipe is made with just a few simple ingredients.
• It's a simple and quick recipe to prepare.
• This recipe has a soft, crumbly texture making it tasty.
• Jaggery adds natural sweetness, a healthier alternative for white sugar.
• It has a mild sweetness and a rich, aromatic flavor.
• It's a healthy snack recipe that can be made in advance.
• Perfect for festivals and special occasions.

How to make Vella Puttu Step by Step

1.Dry roast rice flour till it changes color to light brown. Cool down, then sprinkle water little by little and make the entire flour wet, keep mixing.

2.The mixture should hold together when you press with it with your palms and should crumble and fall when you leave it (pidicha pidikkanam vitta uthuranum). Now collect the mixture in a clean muslin cloth and tie the ends to make a bag like. Steam the mixture for at least 8-10 minutes.

3.Cool down and then crumble it with your hands to break the lumps formed. Set aside. Now start preparing the jaggery syrup, add water to crushed jaggery just till immersing level.

4.Strain to remove impurities. Then heat up the syrup in a pan. Keep water in a plate to check the consistency. Keep boiling until you reach a consistency when you pour a drop of the jaggery syrup in water it should not get dissolved.

5. It should form a soft ball. This is the correct consistency. In a teaspoon of ghee fry the cashews and keep it ready.

6.Keep the flame in sim and immediately add the cooked rice mixture. Now add ghee, cardamom powder and edible camphor. Keep mixing till it becomes dry and all the jaggery syrup is absorbed. Add coconut, ghee fried cashews, mix well and switch off.

Enjoy it hot or warm!

Expert Tips

• Rice flour - If you don't have time to grind rice flour at home, you can use store-bought rice flour or idiyappam flour.
• Jaggery syrup - It's important to cook the jaggery syrup until it forms a soft ball in water for best results.
• Steaming - Steaming the rice flour mixture is essential for the perfect texture. Make sure to steam it thoroughly to avoid lumps.
• Frying - Frying the cashews in ghee adds a rich, nutty flavor that enhances the overall taste of the Vella Puttu.
• Sweetness - If you prefer a sweeter dish, you can add extra jaggery or extra sugar. Adjust it according to your taste preference.
• Coconut - Use freshly grated coconut for rich taste and flavor.

Serving and Storage

Vella Puttu is best served warm, allowing the flavors to blend together. You can serve it as a dessert or a sweet snack with tea or coffee.

As it has coconut, it does not keep well in room temperature for more than a day. You can store it in an airtight container for up to a week in the refrigerator. Simply warm it up before serving.

FAQS

1.Can I use regular rice flour instead of store-bought flour?

Yes, you can use regular rice flour, but store-bought flour gives a smoother texture.

2.Can I substitute jaggery with sugar?

Yes, you can use sugar but jaggery gives a richer flavor and is a healthier alternative.

3.What can I use instead of edible camphor?

Edible camphor adds a unique flavor, but you can skip it.

4.Can I add other nuts?

Yes, you can add other nuts like almonds or pistachios, but cashews are the most commonly used.

5.How do I know if the jaggery syrup has reached the right consistency?

The syrup should form a soft ball when dropped into water. If it dissolves, you need to boil it further. If it is hard then the stage has passed and it has over cooked which will make the puttu hard.

6.Is this recipe kid-friendly?

Yes, it is a kid-friendly recipe.  You can skip edible camphor and add more nuts.

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

Tried this Vella Puttu 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 Modak is a simple sweet made with khoya, cocoa powder, chocolate and sugar as main ingredients. It is mostly prepared during Ganesh Chaturthi festive as a special homemade sweet. It takes only few minutes to make but the taste comes very rich and satisfying. It is also a great option when you want something quick yet special at home for the festival.

The texture of the modak is soft and slightly fudgey inside which makes it very enjoyable to eat. You can also use the chocolate mixture as stuffing inside steamed rice flour covering if you prefer that. You can make as per your preference. Do try and enjoy this easy chocolate modak.

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About Chocolate Modak

Chocolate Modak is an easy variation of traditional modak prepared during festive times. Instead of coconut jaggery filling, khoya is cooked with sugar and cocoa powder to create a chocolate mixture which is then shaped into modaks.

Milk chocolate added gives a rich chocolate flavour so do not miss it. When cooked in low flame the mixture becomes thick and starts leaving the sides of pan then shaped into small modak. You can add in chopped nuts for extra crunch.

The flavor is rich and chocolaty with mild creaminess from khoya. Cocoa powder gives deep color and slight bitterness which balances the sweetness. Little ghee is added for smooth texture and shine. Once cooled, the mixture becomes firm and easy to shape without breaking. It also holds the mould design well after cooling a bit.

You can press the mixture directly into modak mould or prepare rice flour dough and use chocolate khoya mixture as stuffing. This version is easy and quick to make, kids will love it as it tastes just like chocolate peda.

I usually prepare this fresh. It adds more variety to your festive sweets table. Using mould makes them look neat and festive. Do try this easy festive sweet and enjoy!

Similar Recipes

• Ganesh Chaturthi Recipes
• Sundal Recipes
• Modak Recipes
• Mawa modak
• Rava modak

Chocolate Modak Video

Chocolate Modak Ingredients

• Khoya - I used khoya the base for this sweet. It gives creamy texture and richness, use fresh khoya for better result.
• Sugar - I added sugar for sweetness. You can adjust according to your taste preference.
• Cocoa powder - I used for chocolate flavour. It gives dark colour and slight bitterness which balance the sweetness nicely.
• Milk Chocolate - I added milk chocolate for extra richness and melt in the mouth texture. You can use chocolate chips also, it works same.
• Ghee - I added little ghee for smoothness and shine. It helps the mixture not stick too much to the pan.

How to make Chocolate Modak Step by Step

1.Heat 1 teaspoon ghee in a pan, add 1 cup (200 grams) unsweetened khoya.

2.Stir for few minutes until it turn goey. Then add ¼ cup + 1 tablespoon sugar.

3.Mix it well and stir continuously until sugar dissolves completely.

4.Add 1 ½ tablespoon cocoa powder.

5.Mix it until it is evenly blended.

6.Add 1 ½ tablespoon milk chocolate.

6.Keep stirring and cooking. Cook until it leaves the sides of the pan. Switch off and remove from flame.

7.Transfer to a plate and let it become warm.

8.Knead it once when it is warm.

9.Grease modak mould with ghee.

10.Pinch a small ball from the dough and add it to the modak mould.

11.Close and remove the extras. Fill the dough where there is gaps.

12.Gently open and remove.

13.Chocolate modak is ready!

14.Decorate with silver varak.

Enjoy it!

Expert Tips

• Cook in low flame - I usually keep flame low while cooking khoya mixture. High flame may burn it fast at the bottom and make it hard.
• Keep stirring - I stir well so that the mixture does not stick. Once it leaves the sides of the pan and comes together, switch off immediately.
• Cooling - The mixture will be very hot. I let it cool before shaping otherwise it may burn hands.
• Grease mould - I just apply ghee inside mould so modak comes out easily without sticking.
• Knead dough - For stuffed version, the dough should be smooth and soft. If cracks appears, sprinkle little warm water and knead again.

Serving and Storage

Serve Chocolate Modak as prasad during Ganesh Chaturthi or as festive sweet for family. It tastes good at room temperature itself. Store leftover in refrigerator in airtight box for up to 3 to 4 days. Before serving from fridge, keep outside for some time so it becomes soft again.

FAQS

1.Can I skip chocolate?

Yes you can skip chocolate if not available. But it gives more rich chocolate taste and flavour.

2.How can I make stuffed version?

Make the outer covering as mentioned here, add prepared chocolate stuffing and steam the modaks.

3.Why my mixture is very sticky, How long should I cook?

If the mixture is sticky, it may need little more cooking in low flame. Cook until it leaves the sides of pan properly.

4.Can I reduce sugar in this recipe?

Yes you can reduce sugar as milk chocolate also adds sweetness. Adjust based on your liking.

5.Can I prepare this in advance?

Yes you can prepare one or two days before and refrigerate. It stays good for few days when stored in fridge.

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

Tried this Chocolate Modak 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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Sambar Quinoa is a meal made with quinoa rice and sambar with tempered spices. You can simply serve it with pappad or vadagam on the side. Quinoa is light and nutty so it blends well with sambar spices. It is little different from regular sambar rice and filling too.

Sambar Quinoa is perfect filling meal for people on diet and diabetics. This is good option when you want something quick and nutritious to eat. The whole meal comes together in just 35 minutes from start to finish. Serve it hot with ghee drizzle and it stays warm for good time.

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About Sambar Quinoa 

Sambar Quinoa is made using quinoa and toor dal cooked together with spices and vegetables. The base flavour comes from bisi bele bath powder which has all the sambar spices already mixed. Tamarind water adds tangy flavour and brings out the taste well. 

Quinoa and dal absorbs all the spice flavours. It is a flexible recipe which can be adjusted to your taste. The mustard seeds and curry leaves in the tempering gives nice aroma and crunch. Peanuts add little richness and mild sweetness to balance the spices. 

You can add in vegetables of your choice like carrot, brinjal, beans and small onion. They gives taste and nutrition, also cook the vegetables until soft but do not overcook. The roasted spice powder is important because it gives strong flavour. 

I usually make this for a healthy meal that tastes like sambar but with more nutrition. My family loves it because it feels different from regular dal rice. The combination of quinoa and sambar spice feels fresh and tasty.

Similar Recipes

• Bisi Bele Bath Recipe
• Bisi Bele Bath Masala Powder
• Tomato Quinoa
• Quinoa Chocolate Cake
• Quinoa Dosa

Sambar Quinoa Ingredients

• Quinoa - I used quinoa as the main grain which is high in fibre and protein. It cooks soft and absorbs all the flavours really well.
• Toor dal - I added toor dal for nutrition and to make the meal more filling. It cooks together with quinoa and adds creaminess.
• Ghee - I used ghee for flavour and richness in the meal. It makes the final dish tastes rich and more satisfying.
• Tamarind water - I added tamarind water for tangy flavour which balances the spices nicely.
• Bisi bele bath powder - This gives all the sambar spice flavours at once. It has chilli, coriander, fenugreek and other spices mixed together.
• Onions - I used small onions for mild onion flavour without overpowering the spices.
• Carrot - I added carrot for sweetness and nutrition and nice colour.
• Beans - I added beans for texture and to make the meal more complete and nutritious.
• Salt - I added salt for balancing all the flavours in the meal.
• Oil - I used oil to temper the mustard seeds and curry leaves at the end.
• Mustard seeds - I add mustard seeds in the tadka for nice flavour.
• Curry leaves - These give aroma and for fresh taste. It gives nice flavour.
• Peanuts - I add in some roasted peanuts for crunch and mild sweetness that balances the spice.

How to make Sambar Quinoa Step by Step

1.Measure and get ready with the ingredients. Rinse rice and dal first and keep it ready. Heat oil in a pan - add small onions saute for a minute.

2.Then add the vegetables saute for a while then add quinoa and dal, give a quick mix.Add water.

3.Pressure cook for 4 whistles in low medium flame. Now take bisi bele bath powder.

4.Add it to rice mix well then add water.

5.Add tamarind water and mix well to a goey consistency. Add required salt

6.Mix well.Add ghee and let it boil in simmer. Heat oil + ghee in a tadka pan add mustard seeds and curry leaves, let it splutter.

7.Add peanuts fry until browned.Add the tadka to bisi bele bath and mix well.

Serve hot with a drizzle of ghee and chips!

Expert Tips

• Rinse well - I rinse quinoa and toor dal under water before cooking. This removes any dust and helps them cook evenly.
• Quick sauté - I saute onions for just one minute before adding other vegetables. This keeps them with a slight bite and texture.
• Pressure cook - I cook on low medium flame for 4 whistles. This ensures even cooking without breaking down the ingredients.
• Mix spices - I add bisi bele bath powder and mix it well with the cooked quinoa. Let it absorb the flavours for a minute.
• Tamarind blend - I add tamarind water and stir to get gooey consistency. The spices should coat everything nicely.
• Ghee boil - I add ghee and let it boil on simmer for nice flavour. Do not add too much or it becomes very oily.
• Tadka finish - I temper mustard seeds and curry leaves until they splutter well. This gives nice aroma and crackle to the dish.

Serving and Storage

Serve this hot with pappad or vadagam. It tastes best when warm and fresh. Leftover can be stored in refrigerator for two days. While reheating add little water and heat gently. Mix well before serving again.

FAQS

1. Can I use regular rice?

Yes you can use basmati rice or any white rice. It will work the same way but quinoa is healthier.

2. Where do I get bisi bele bath powder?

You can buy from stores or I have recipe to make it at home. Homemade version is better.

3. Can I skip the toor dal?

No dal is important as it adds creaminess. You need it for proper texture.

4. How do I adjust the spice?

You can use less bisi bele bath powder if you prefer milder taste. Start with less and add more.

5. Is it good for diabetics?

Yes quinoa have low glycemic index and high fibre which make it good for diabetic diet.

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

Tried this Sambar Quinoa 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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Ellu Kozhukattai is a mild sweet dumpling made with rice flour outer covering and sesame jaggery filling with coconut and cardamom powder inside. Ellu Kozhukattai is made during Ganesh Chaturthi festival. This easy ellu kozhukattai has a nutty taste from sesame seeds and sweetness from jaggery.

Ellu Kozhukattai is a sweet dumpling with sesame jaggery filling. Sesame modak is very tasty and enjoyable by all. This ellu kozhukattai also known as sesame modak is popular during Vinayagar Chaturthi festival, but they make a wonderful traditional sweet for any occasion or a tea time snack.

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About Ellu Kozhukattai

'Ellu' in tamil means sesame seeds and 'Kozhukattai' means dumpling so it translates to sesame modak. Ellu Kozhakattai also known as Ellu Mothagam is similar to poorna kozhukattai with ellu(sesame filling).

Ellu kozhukattai or Sesame modak gives you a mixed taste of both the sweetness of jaggery and nutty flavour of sesame seeds and crunch from grated coconut. Try this Ellu kozhukattai recipe and enjoy the delicious combination of sesame and jaggery wrapped in soft rice flour dough.

I love ellu urundai amma makes, soft and flavourful, you can even make that as stuffing for this kozhukattai. But I usually make sesame kozhukattai this way as it gives a juicy and moist filling which tastes so delicious.

This ellu kozhukattai is simple, easy to make and tastes delicious. If you love the flavour of sesame seeds then this kozhukattai is just for you. Hope you enjoy making this recipe as much as I did sharing it here.

Similar Recipes

• Ellu Sadam Recipe | Sesame Rice Recipe
• Ellu Urundai Recipe | Ellu Laddu Recipe
• Rava Modak Recipe (Sooji Modak)
• Ellu Podi | Sesame Powder
• Peanut Sesame Ladoo Recipe

Ellu Kozhukattai Video

Ellu Kozhukattai Ingredients

• Idiyappam flour - Use homemade rice flour or store bought idiyappam flour.
• Jaggery - I used block jaggery crushed. You can use powdered jaggery too.
• Sesame seeds - I have used white sesame seeds but you can replace it with black sesame seeds too. If using black sesame seeds, rinse dry then roast it and proceed.
• Coconut - Using coconut gives a mild crunch and taste so do not skip it.
• Sesame oil - I used sesame oil while mixing the dough and also for greasing the fingers.
• Cardamom powder - It is used for flavouring the sesame jaggery filling.
• Salt - to taste
• Water - Water is boiled rigorously and used for making the dough.

How to make Ellu Kozhukattai Recipe Step by Step

Making sesame filling

1.To a sauce pan add ¾ cup jaggery along with ½ cup water.

2.Let it boil. Mix it well until jaggery dissolves.

3.No need to check for any consistency. Just let jaggery dissolve completely, switch off and set aside.

4.To a pan add ½ cup white sesame seeds.

5.Roast it until golden brown. Remove and set aside.

6.Cool down and add it to mixer jar. Add 3 tablespoon coconut to it.

7.Grind it coarsely and set aside.

8.To the pan strain the jaggery syrup and add it.

9.Add the sesame coconut mixture along with ¼ teaspoon cardamom powder.

10.Mix it well until it starts to thicken. Cook in low medium flame.

11.At one stage it will start to leave the sides of the pan, now switch off.

12.Transfer to a plate, let it become warm. Make small balls and set aside.

Preparing the outer dough

13.To a mixing bowl add ¾ cup idiyappam flour along with 1 teaspoon sesame oil and salt to taste. Mix this well first.

14.Boil water.

15.Add hot water little by little and start mixing.

16.Mix well and stop adding water until no dry flour is seen. Keep covered and set aside for few minutes until it is warm enough to handle.

17.Knead it well until the dough is smooth and without cracks.

18.Make lemon sized balls.

19.Take a ball, flatten it slightly so that the edges are thin and the center is thick.

20.Add the filling and start sealing.

21.Pull the edges to the center.

22.Make it smooth, shape it like a modak.

23.Grease the steamer plate with sesame oil or ghee.

24.Arrange the prepared modak on the steamer plate.

25.Add water to a steamer, let it boil.

26.Place the plate inside. Steam cook for 10-12 minutes or until the outer looks shiny and cooked.

27.Sesame modak is ready!

Enjoy it hot or warm!

Expert Tips

• Rice flour - Use good quality store bought rice flour(idiyappam flour) or homemade rice flour.
• Dough - Make the dough soft and pliable. Do not let the dough dry up. If it dries up, it will crack while shaping. So always keep covered with a slightly wet cloth to retain moisture.
• Outer Covering - Make thin outer layer so that the kozhukattai is soft and gets cooked easily.
• Sesame filling - Alternate to the method I have shared here, you can roast sesame seeds and grind it along with coconut, cardamom and jaggery. The filling is ready but this type of filling will be slightly dry.

Serving and Storage

Ellu Kozhukattai tastes great on its own, you can serve it along with savory kozhukattai or sundal. It tastes best when served hot or warm, however tastes good even after it cools down. Consume on the same day of making as the recipes contain coconut.

FAQS

1. Can I make Ellu Kozhukattai without coconut?

Yes. You can make the sesame-jaggery filling without coconut if you prefer. The flavour will be slightly different but still delicious.

2. Why is my kozhukattai outer layer becoming hard?

The rice flour dough may have become too dry, or the kozhukattai may have been steamed for too long. The dough should be smooth without any cracks and also steam it only till just done, do not overcook.

3. Can I prepare the Ellu Kozhukattai filling in advance?

Yes, you can prepare the sesame-jaggery filling ahead of time and store it in the fridge. Bring it to room temperature before shaping the kozhukattai.

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

Tried this Ellu Kozhukattai 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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Butterscotch Milkshake is a delicious drink made by blending milk with butterscotch ice cream, butterscotch sauce and serving it chilled with whipped cream topping. It has a rich golden colour, smooth creamy and frothy texture. It hardly takes 10 minutes to make but still feels rich and special.

The taste is sweet, rich and slight caramel like in every sip. Butterscotch flavor stands out nicely and ice cream makes it more thick and creamy in texture. It is a good homemade alternate when compared to carbonated drinks from store. You can make this when kids asks for something sweet and cold, it always become instant favorite.

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About Butterscotch Milkshake

Butterscotch Milkshake is a simple milkshake made using milk, butterscotch ice cream and butterscotch sauce. The main taste comes from butterscotch sauce and ice cream which gives that signature caramel taste and flavour. Ice cream is optional but it makes the shake more rich and creamy just like in shops.

The texture is smooth and frothy when blended perfectly. Ice cream helps in making the drink chilled and gives it a creamy and rich taste. When you drizzle sauce inside the glass before pouring, it looks more attractive and little fancy.

This butterscotch ice cream is creamy, rich and irresistibly delicious. Made with butterscotch ice cream this tastes just like the ones served in cafe. It is a perfect combination of creaminess, sweetness and caramel crunch in every sip. I used butterscotch ice cream which had butterscotch chips inside.

I usually make it during weekends when kids are at home so that I can serve them instantly. It's jst quick to make and no cooking needed for this recipe. Both mittu and gugu are fond of butterscotch flavour and they absolutely love this milkshake.

Similar Recipes

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

Butterscotch Milkshake Video

Butterscotch Milkshake Ingredients

• Milk - I used full cream milk for base. It makes the drink perfect in consistency when combined with ice cream.
• Butterscotch ice cream - I used butterscotch ice cream blended with milk. Ice cream gives richness and creaminess to the milkshake.
• Butterscotch sauce - I used this for strong butterscotch flavour and extra sweetness. I used it for blending and for drizzling over the topping to make it look attractive.
• Whipped cream - I mixed little butterscotch sauce with whipped cream and used it for topping.

How to make Butterscotch Milkshake Step by Step

1.To a mixer jar add ¾ cup milk along with 2 cups butterscotch ice cream.

2.Add 1 tablespoon butterscotch sauce.

3.All ready in mixer to blend.

4.Blend until smooth and creamy. Pour into serving glass.

5.Top with whipped cream.

6.Drizzle butterscotch sauce generously.

Serve chilled!

Expert Tips

• Chilled milk - I usually keep milk in fridge for some time before making the milkshake.
• Blending - I blend until it is smooth, creamy and frothy. Immediately pour and serve.
• Drizzle sauce - You can even slide the glass and add butterscotch sauce along the sides of glass before pouring the milkshake. It makes it look more attractive and kids like that.
• Check sweetness - Some ice creams are already very sweet. Taste once and then decide if extra sauce is needed or not.
• Serving - I serve fresh and cold for best. If kept for long time, ice cream may melt and make the milkshake runny.

Serving and Storage

Serve Butterscotch Milkshake immediately in tall glasses with little extra sauce drizzle on top if you like. This goes well as evening treat or simple dessert after lunch. It is best consumed fresh and not stored for long hours. If you refrigerate also, texture may change little and froth will reduce.

FAQS

1.Can I skip ice cream? 

Yes you can skip ice cream if you want lighter shake. Instead add 2 cups frozen milk with ½ teaspoon butterscotch essence to make the milkshake rich and creamy.

2.Can I use other flavor ice cream? 

Yes you can use vanilla or caramel flavour ice cream.

3.Is it very sweet? 

Sweetness depends on ice cream and sauce used. You can reduce sauce if you feel it is too much sweet.

4.Can I make it in advance? 

It is better to prepare fresh and serve it immediately. If making earlier, keep in fridge and mix once before serving.

5.Can I add in nuts? 

Yes you can add chopped nuts for extra crunch. 

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

Tried this  Butterscotch 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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Ragi ladoo is a tasty and healthy sweet made by roasting ragi flour with ghee, then shaping them into ball. It has soft and nutty taste from the roasted ragi. It has a mild sweetness which is not too much. It is little different from usual sweets because of the wholesome ragi and cashew inside.

This is usually made for Diwali and special occasions at home. It makes a nice treat for people on diet or with diabetes. It feels light and healthy but still very satisfying. The ladoos keeps well for many days which make them perfect for gifting or storing.

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About Ragi Ladoo

Ragi ladoo is a simple sweet made with roasted ragi flour, ghee and cane sugar. The millet is first cleaned, roasted and then ground into fine flour, then mixed with sugar and shaped into balls. The cashews add a lovely crunch and richness to the ladoos.

The texture depends on how well you roast the ragi flour and how much ghee you add. If roasted properly and mixed well with ghee, the ladoos hold together nicely. The ragi gives a gentle nutty flavour which blends well with the sweetness. 

There are small variations that you can make, like use jaggery instead of cane sugar. Few even add nuts like almonds or coconut powder for extra richness. You can make it plain or different based on your preference. It is a flexible recipe which you can adjust based on what you like.

I usually make ragi ladoo when I want a healthy sweet for my family during special occasions. Instead of making same regular sweets again, this feels like a different idea to try. 

Similar Recipes

• Dry Fruit Laddu Recipe
• Aval Laddu | Poha Ladoo
• Carrot Laddu Recipe | Carrot Ladoo Recipe
• Coconut Ladoo Recipe | Nariyal Ke Laddu Recipe
• Chapati Ladoo | Roti Ladoo

Ragi Ladoo Video

Ragi Ladoo Ingredients

• Ragi Flour - I used ragi flour as the main ingredient which is roasted until golden and fragrant. It gives a nutty flavour and makes the ladoos wholesome and nutritious.
• Cane Sugar - I used cane sugar for sweetness. You can also use powdered white sugar or jaggery based on your preference.
• Ghee - I added ghee to roast cashews and helps bind the mixture together nicely. Ghee gives the best flavour to the ladoos.
• Cashews - I used broken cashews fried until golden brown. The cashews add crunch and slight richness to each ladoo.
• Cardamom Powder - I add this for sweet aroma. It balances sweetness and gives good flavor.

How to make Ragi Ladoo Step by Step

1.Heat half of the ghee that is ⅛ cup of ghee in a pan, roast the cashews till golden brown. Remove and set aside.

2.Now add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell.

3.Roast in low flame for 5-7 minutes so not burn the flour keep stirring.Cool down completely then add sugar to it.

4.Mix well then add cashews, cardamom powder and remaining ⅛ cup ghee to it. Mix well so that it is evenly mixed.

5.Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture.

Store in a dry container. Keeps well at least for a week

Expert Tips

• Roast well - I usually roast the ragi flour on low flame for 5 to 7 minutes. Keep stirring so it that does not burn and develop a nice nutty aroma and sandy texture.
• Cool completely - I let the roasted mixture cool down fully before adding sugar. If sugar is added to hot mixture it will turn gooey and sticky.
• Add sugar when warm - I add sugar when the mixture is just warm, not hot. This help the sugar mix evenly without turning the mixture wet or gooey.
• Mix everything - I mix the flour, sugar, cashews, cardamom and ghee very well so they are evenly combined. This help the flavour spread throughout all the ladoos.
• Shape when cool - I take a handful of the mixture and press it tight to shape into ladoo. The ghee help it hold together and get shaped well.
• Store properly - I store the ladoos in a dry airtight container at room temperature. They keep well for at least a week without any issues.

Serving and Storage

Serve this as healthy snack during the day or after meals as light sweet. These ladoos also go well as small energy snack. Store the ladoos in airtight container at room temperature. They stay good for about 2 to 3 days.

FAQS

1. Can I use store bought ragi flour?

Yes you can use ready made ragi flour if available. Roasting it lightly before using will give better flavor.

2. Can I add nuts?

Yes you can add chopped cashews or almonds. It will give crunch to the ladoo.

3. Can I skip roasting?

No, roasting brings out the aroma and nutty flavor of millet also makes grinding easier.

4. Why my ladoos are not holding shape?

If mixture feels dry you can add little more ghee. Then try shaping again and it will hold better.

5. Can I make them ahead for gifting?

Yes, you can make them ahead and store in airtight container. They keep well for a week so perfect for gifting.

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

Tried this Ragi Ladoo 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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Zafrani pulao is a soft and fragrant rice dish made with saffron infused milk. It is mild but flavourful and looks very appetizing on the plate. It has mild flavour from the saffron and whole spices. It is little different from usual plain rice because of the wholesome saffron flavour.

It is a nice change from regular rice and feels light on the tummy. The rice comes out fluffy and each grain stays separate, not mushy. This dish can simply be made when you want a special meal for weekends, parties or for occasions.  

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About Zafrani Pulao

Zafrani pulao is a variation of the classic South Indian style pulao where rice cooked is with saffron milk, ghee and few spices. The taste is mildly sweet and slightly fragrant from saffron and ghee. And adding saffron to this makes the pulao look attractive with golden colour and tastes more aromatic.

It feels rich and festive without being heavy or spicy, so it suits well for small functions or weekend lunch. The saffron give a gentle aromatic flavour which blend well with the spices. 

There are small variations you can try with this recipe. Some people add fried onions for crunch. Few even add dried fruits for extra sweetness. You can serve it plain or pair with dal or raita or vegetable curry. It is a flexible recipe which you can adjust based on your taste.

I usually make this pulao as special lunch for my family. Instead of making same white rice again, my family enjoys it because it taste more flavourful and have that nice restaurant quality feel.

Similar Recipes

• Zafrani Chai Recipe | Saffron Tea Recipe
• Pulao Masala Powder Recipe
• Corn Pulao | Sweet Corn Pulao
• Pulao Recipe | Veg Pulao
• Paneer Pulao Recipe (Paneer Rice)

Zafrani Pulao Video

Zafrani Pulao Ingredients

• Basmati Rice - I used basmati rice for this pulao, you can use long grain or regular basmati, either works fine.
• Saffron Strands - I soak the saffron strands in hot milk. This gives the rice golden colour and aromatic flavour. You can add more for deeper colour.
• Milk - I add half cup milk while cooking the rice. The milk helps carry the saffron flavour and keeps rice tender.
• Ghee - I used ghee for tempering and one for frying nuts. Ghee gives the best flavour, you can use butter if needed.
• Oil - I used oil mixed with ghee for tempering the spices.
• Whole Spices - I added cinnamon, cloves, cardamom and bay leaf for gentle aroma. It lifts the taste nicely without overpowering.
• Nuts and Dry Fruits - I added cashews, almonds and raisins fried in ghee. Adds light crunch and nutty flavor which goes well with sweetness of rice.
• Sugar and Salt - I added it to just balance flavours. Adjust salt to your taste.

How to make Zafrani Pulao Step by Step

1.Soak around 5 strands of saffron in a tablespoon of hot milk. Set aside. Soak rice in water for 30 minutes. Rinse well and drain and set aside

2.Heat oil + ghee - add the spices, give a quick mix then add drained rice, Saute for few seconds. Then add water + milk.

3.Add 8 to 10 strands saffron, sugar and salt. When it starts to boil, add rice mix well and cook covered. Open and stir in between just once or twice not often. Stir gently.

4.Cook covered until rice turns soft. Add saffron milk. Give a quick mix

5.Rice may look sticky when its hot but after cooling down it becomes grain separated. Now heat ghee in a tadka pan - add cashew and almonds, saute until golden then add raisins fry until it bubbles up nicely.

6.Add this to rice and mix it. Fluff it gently do not overmix else rice will break.

Serve hot or warm with a drizzle of ghee!

Expert Tips

• Soak the Rice - I usually soak rice in water for 30 minutes before cooking. This helps rice cook evenly and become fluffy.
• Soaking - I soak saffron in hot milk separately from rice water. The milk turns golden and has maximum flavour to rice.
• Cooking - Once water boils, reduce heat to low and cook covered for 15 minutes. Low heat prevents rice from becoming mushy.
• Gentle Stirring - I open and stir only once or twice while cooking. Stir gently from the sides, too much stirring break the grains.
• Frying - I fry cashews and almonds until golden brown in ghee. 
• Cooling - Rice look sticky when hot but become grain separated as it cools. Do not worry if it looks sticky right after cooking.
• Adjust Saffron - Saffron quantity can vary based on strand thickness and quality. Use more or less based on how much colour and flavour you prefer.

Serving and Storage

Serve this warm with curd or raita on side. It also tastes good with chicken gravy or just alone as light lunch. Store leftover pulao in airtight box and you can keep in fridge for one day. Reheat with spoon of ghee before serving.

FAQS

1. Can I use normal rice?

Yes you can use but basmati gives better fluffy texture and taste.

2. Can I make this without dry fruits?

Yes possible, but dry fruits give nice crunch and make the dish look rich, so better to keep some almonds or cashews.

3. Why does my rice turn sticky?

It happens if water is more or rice is overcooked. Use correct water and cook on low flame.

4. Can I reheat this?

Yes you can just reheat with few drops of water and cover while heating so rice stays soft.

5. Is this pulao spicy?

No it is mild and little sweet, add slit green chilies if you want some spiciness.

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

Tried this Zafrani Pulao 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 Muffins is made using cooked quinoa, wheat flour, sugar, butter and rising agents. It comes out soft and delicious, has nice golden crust on top. It has a mild nutty flavour from the quinoa. It is little different from usual muffins and nobody guesses that there is quinoa in it.

It makes a nice treat for people on diet, kids like the soft texture and mild sweetness in it. It feels light and healthy but still very satisfying. It brings a nice healthy change to regular cake routine. This is usually made for breakfast or as a tea time snack. 

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About Quinoa Muffins

Quinoa Muffins is a simple baked treat made with cooked quinoa and whole wheat flour. Instead of using only flour, quinoa is added for nutrition and texture. This makes the muffin more wholesome and nutritious. It is soft inside and has a nice tender crumb.

The texture depends on how well you mix the batter. If mixed until smooth and lump free, the muffins come out soft and fluffy. The quinoa gives a mild nutty flavour which blends well with wheat flour. Brown sugar add a slight caramel taste enhances the overall flavour nicely.

There are small variations you can try with this recipe, add chocolate chips for more richness. Few even add nuts or tutti frutti for extra texture. You can serve it plain or pair with a cup of tea or milk. It is a flexible recipe which you can adjust based on your preference and what you have at home.

I usually make this when I want a quick healthy treat for the family. Instead of making same cake again, this is like different idea to try.

Similar Recipes

• Tomato Quinoa
• Quinoa Chocolate Cake
• Quinoa Dosa
• Quinoa Idli
• Quinoa Kheer Recipe

Quinoa Muffins Ingredients

• Wheat Flour - I added whole wheat flour as it gives a wholesome, nutty taste. You can use all-purpose flour if you prefer.
• Cooked Quinoa - I added quinoa for nutrition and texture. It gives the muffins a light, fluffy crumb and make them more filling.
• Brown Sugar - I used brown sugar for sweetness and caramel flavour. You can use white sugar or cane sugar if you prefer.
• Curd - I used curd to keep the muffins moist and tender. It also helps bind the ingredients together nicely.
• Milk - I used milk to adjust the batter consistency. Add little by little until the batter is in pourable consistency.
• Butter - I used butter for richness and flavour. You can use oil if you prefer instead of butter.
• Baking Powder and Baking Soda - I used these for rising and making the muffins fluffy. They help the muffins puff up nicely while baking.
• Vanilla Essence - I added this for flavour. It gives a light sweet aroma which pairs nicely with quinoa.

How to make Quinoa Muffins Step by Step

1.Measure and take quinoa in a bowl, rinse it well. Drain and set aside.

2.Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 minutes.

3.You will see a small tail coming out and quinoa should have absorbed all the water.After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.

4.To a mixing bowl - measure and add wheat flour, add cooked quinoa to it. Add baking powder, soda and required salt to it.

5.Mix well and set aside.In another mixing bowl add sugar. I used brown sugar, you can use cane sugar or even white sugar.

6.Add curd and butter to it.

7.Whisk well, add vanilla essence and cinnamon powder to it.

8.Now add this  mixture to flour mixture. Mix well.

9.Add milk and mix well to get a smooth lumpfree batter. Line muffin liners in muffin pan.

10.Scoop out the batter and fill in the liners till ¾th. Bake in preheated oven at 180 deg C for 15-20 minutes. Check the doneness by inserting a toothpick in the center and the top should be golden.If the toothpick inserted inside comes out clean, then its done if its sticky then bake fore few more minutes.

Cool down then store in airtight container.

Expert Tips

• Cooking - I rinse quinoa well before cooking. Toast it lightly then cook with water until all the water is absorbed and small tails come out.
• Fluff After Cooking - I let the cooked quinoa sit for 10 minutes before fluffing it up. This helps it cool and separate nicely.
• Mix Batter Smooth - I mix the wet and dry ingredients until smooth and lump free. This ensures even texture throughout the muffins.
• Correct Consistency - The batter should be pourable not too thick. Add milk little by little to reach the right consistency.
• Bake Until Golden - I bake at 180 deg C for 18-20 minutes until golden brown. Baking time may vary based on muffin size so check and adjust accordingly.

Serving and Storage

Serve these warm or at room temperature, these muffins taste great on its own or enjoy the muffins with tea or coffee. I like to serve it plain or with some milk. These keeps well in room temperature for 2 days. 

FAQS

1. Can I add chocolate?

Yes, chocolate chips tastes very good in this recipe. Kids usually prefer that.

2. Can I replace jaggery with sugar?

Yes you can use brown sugar or regular sugar, but taste will be little different.

3. Why my muffins turn so hard?

It may happen due to overmixing the batter or overbaking. Mix gently and check bake time.

4. Can I replace butter?

Yes you can just use oil instead of butter. It work just as well and give similar results.

5. How to know when muffins are baked?

You can also check by inserting a toothpick and if it come out clean, they are done.

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

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

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Gur Makhana is a delicious sweet snack made by tossing roasted makhana with jaggery syrup. It comes out in golden colour, crisp and slightly chewy, also a nice treat for an afternoon snack. It has a natural sweet taste and light texture that everyone enjoys. 

It packs well for school and office snacks. Kids like the chewy texture and natural jaggery sweetness without feeling too heavy. It is different from usual sweets because makhana stays crunchy even after coating.

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About Gur Makhana

Gur Makhana is a traditional Indian sweet snack made with roasted makhana, coated in jaggery syrup. Makhana or lotus seeds are light and airy, so the snack feels delicate to eat. Also sesame seeds and coconut adds more flavour and crunch to every bite.

The makhana stays crispy if you add them to jaggery at the right time and if you add them early, they become chewy, if you add them late, they stay more crispy. Jaggery has a rich deep sweetness that works perfectly with the makhana and cardamom give that warmth Indian sweet flavour.

Gur Makhana isan easy and quick snack to munch.I always make sweet popcorn using jaggery so wanted to try the same using makhana too and it came out soo good. This sweet jaggery makhana will sure be a addict for kids.

You can just adjust the texture according to your taste and texture preference. Some people like it very crispy, some prefer it chewy. The snack stays fresh for a week if stored in dry place. You can also add extra sesame or skip cardamom based on what you like.

I make this whenever I have makhana at home and want something quick. My family enjoy it and it get finished pretty fast. Sometimes I add extra sesame for more crunch, sometimes less cardamom if someone in the house do not like too much flavour.

Similar Recipes

• Gur Papdi Recipe (Gujarati Sukhdi)
• Makhana Chaat | Phool Makhana Chaat
• Sweet Makhana Recipe
• Phool Makhana Gravy
• Makhana Paratha Recipe

Gur Makhana Ingredients

• Makhana (Lotus Seeds) - I roast these until they become light and crispy. Roasting makes them puffy and gives them a nice base to hold the jaggery coating.
• Jaggery - This gives natural sweetness and beautiful colour to the snack. It melts into a syrup that coat each piece nicely when heated.
• Sesame Seeds - These add a nutty taste and slight crunch. Toasting them before adding makes them taste even better.
• Coconut - Fresh or dry coconut works fine and adds mild sweetness. It balances the strong jaggery flavour nicely.
• Cardamom Powder - Just a pinch is enough to give that warm spice flavour. It makes the whole snack taste like a proper Indian sweet.

How to make Gur Makhana Step by Step

1.Add jaggery to a kadai, add water to it. Boil until jaggery dissolves completely.

2.Strain to remove impurities, Set aside. Heat ghee in the kadai - add makhana. Roast until crisp.

3.Break and check, now its done. Transfer roasted makhana to a plate and set aside. Add jaggery syrup let it boil.

4.Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below.Now try to gather and roll, it should form a soft loose ball, this is the right stage. If you want crisp makhana you can leave it to hard ball. Now add coconut, sesame seeds and cardamom powder to it.

5.Add roasted makhana to it. Toss well and switch off. It will be slightly sticky only.

Let it cool down then serve.

Expert Tips

• Roasting - Roast makhana until fully crisp and puffed up. Roasted makhana should break easily when you press.
• Jaggery syrup - Boil jaggery with little water until it dissolves completely and becomes thin syrup. Always strain the syrup to remove any dirt or impurities before using it for coating.
• Consistency check - Drop a bit of syrup in water and gather it to check if it form a soft ball. Soft ball mean chewy makhana, hard ball mean crispy makhana, so choose based on your preference.
• Cooling down - I let the makhana cool completely before eating or storing it in container. Hot makhana feels soft but they become crispy as they cool down to room temperature.
• Dry storage - I keep the snack in airtight container away from steam and moisture. Moisture make the makhana soft and chewy, so store in dry place to keep them crispy.

Serving and Storage

Serve Gur Makhana at room temperature with tea or as an evening snack at home. Store leftovers in an airtight container at room temperature and you can make it ahead and store for few days. It brings a healthy option to regular sweet routine.

FAQS

1. Can I use white sugar?

You can try but jaggery has much better flavour and tastes more traditional. White sugar gives a plain sweet taste without the depth that jaggery brings to the snack.

2. How do I make them extra crispy?

Use the hard ball stage of jaggery instead of soft ball stage for frying. Hard ball stage make the coating harder and keep makhana very crispy without any chewiness.

3. What if my makhana become soft and chewy?

This happen when you roast them less or add them to the syrup too early. Make sure makhana are fully crisp before adding to syrup.

4. Can I add other flavourings?

Yes you can just add dry ginger powder or even a little bit of rose water. 

5. Why does my jaggery get grainy?

This happen if you do not strain the jaggery syrup properly at the beginning. Always strain to remove impurities before using it for coating.

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

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

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Millet Kozhukattai is a popular South Indian dumpling and a comforting snack that's perfect for any time of the day. This recipe is made with Samai also known as Little Millet and steamed to make soft, light dumplings with mild, aromatic flavors. It's a great choice when you want something healthy but still tasty and satisfying.

This kozhukattai is made using little millet instead of rice. It's rich in fiber, iron, and antioxidants, making it excellent for digestion, blood sugar control, and heart health. This kozhukattai is a healthy choice for all age groups. It's perfect for evening snacks, a light dinner, or even as a make-ahead lunchbox option. 

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About Millet Kozhukattai

Little Millet Kozhukattai is a nutritious wholesome savory steamed dumpling that's healthy and tasty. This recipe is made with Samai, a tiny grain that's easy to digest and quick to cook. It's a healthy snack, and steaming the kozhukattai not only gives it a soft, melt-in-the-mouth feel but also keeps the nutrients within.

This recipe is made with simple ingredients like mustard seeds, urad dal, curry leaves and a handful of grated coconut. These add a lovely aroma and texture to the dumplings. This cooking method brings out the best in millet, keeping the dish light yet filling. It feels gentle on the stomach, easy to prepare, and packed with simple flavors.

This recipe is easily customizable. You can switch the millet with any other millet like Varagu (Kodo millet), Kuthiraivali (Barnyard Millet) or Thinai (Foxtail Millet). You can add any veggies of your choice. This is a beginner-friendly recipe. If you're looking to make a healthy snack without giving up on taste, this recipe is a must-try.

Millet Kozhukattai Ingredients

• Samai (little millet) - This is the key ingredient, is rich in fiber and nutrients.
• Oil - Used for tempering. You can use groundnut oil or any other of your choice.
• Mustard seeds, urad dal - Adds flavor and crunch to the base.
• Curry leaves - Adds aroma and flavor.
• Green chilies - Adds mild spice and flavor.
• Carrot - Adds crunch and mild sweetness to the dish.
• Water - Helps cook the millet easily.
• Coconut - Adds texture, enhances flavor and taste.

Similar Recipes

• How to cook millets
• Millet sweet pongal
• Millet pulao
• Millet kheer
• Millet puttu

Why This Recipe Works

• This recipe is made with just a few basic ingredients.
• It's a healthy snack recipe rich in fiber and nutrients.
• Quick and easy to make under 30 minutes.
• Great for kids and adults as a healthy snack.
• It's a gluten-free and nutritious alternative to rice.
• It's a versatile recipe that can be made with different types of millet.

How to make Millet Kozhukattai Step by Step

1.Heat oil in a pan - add the items under 'to temper', let it splutter. Then add chopped carrot and sauté for 2 minutes until raw smell leaves. Then add water and allow it to boil for 3mins so that carrots get half cooked. Add required salt.

2.Rinse the millet, drain water from it. When water boils, add the millet. 

3.Cook covered until the millet is cooked and all the water is absorbed. Add coconut give a quick mix and switch off.

4.Switch off and allow it to cool for few mins. Once it is hand bearable hot grease your hands with oil and start making kozhukattai shapes or even as simply balls. Continue doing it till the entire mixture gets over. If its too dry then sprinkle little water to hold them together. Grease idli plates / steaming plate with little oil and carefully transfer the kozhukattais to the plate and steam it for 5-7 minutes. Switch off.

Serve hot with coconut chutney or any chutney of your choice!

Expert Tips

• Millet - Use good quality millet. Rinse and drain it well before cooking for even texture. You can use little millet, foxtail millet, kodo millet etc.
• Water - You can sprinkle a little water onto the mixture if it's dry. Ensure the mixture is moist but not too watery for perfect dumplings.
• Greasing Hands - Lightly grease your hands with oil or ghee to shape the dumplings easily without the mixture sticking to your hands.
• Steaming - Steam the kozhukattai for 5-7 minutes for soft and fluffy dumplings.
• Flavor - You can add extra chili if you prefer a spicier version.
• Texture - You can add roasted cashews or peanuts for extra crunch and texture.
• Vegetables - You can try adding other vegetables like beans or peas to make it more colorful and nutritious.

Serving and Storage

Serve Millet Kozhukattai hot as an evening snack with coconut or tomato chutney. It can be enjoyed at any time of the day.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat by steaming or microwaving with a few drops of water to keep them soft.

FAQS

1.What if the mixture is too dry?

If the mixture feels dry, add a little water to help it hold together. Sprinkle little water to make it more moist ten shape into kozhukattai.

2.Can I make these spicy?

Yes, you can increase the number of green chilies or add red chilies to the tempering for extra heat. If you want to make it look more colorful you can add kashmiri red chili powder.

3.Can I skip coconut?

Coconut adds flavor and moisture, but you can skip it if needed and still enjoy a tasty dumpling.

4.Can I add other vegetables?

Yes, you can add finely chopped spinach, cabbage, peas to this kozhukattai.

5.Can I freeze the kozhukattai?

Freezing is not recommended, as it may affect the texture. It's best enjoyed fresh or stored in the fridge for a short time.

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

Tried this Millet Kozhukattai 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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Kambu Dosa is a nutritious South Indian breakfast made using pearl millet, also known as bajra. This dosa recipe is a healthier alternative to the regular dosa. It's packed with fiber and essential minerals. Pearl millet is one of the widely cultivated grains and is known for its high iron content. Including millets like kambu regularly can help with digestion and improve overall health. 

This kambu dosa recipe is made with minimal ingredients, has a unique earthy flavor and turns out delicious. It's a healthy and filling option for breakfast or dinner. Kambu is not only healthy but also helps keep the body cool, especially during hot weather. It's rich in nutrients and keeps you full for a longer time, making it a great choice for a balanced meal.

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About Kambu Dosa

Kambu Dosa is a traditional South Indian dish made using pearl millet, urad dal, and a small amount of fenugreek seeds. These ingredients come together to give the dosa a soft texture and a natural, mild flavor. The combination of millet and dal makes this dosa light, filling, and easy to digest. It's a great way to enjoy millets without using rice.

This recipe is made with simple ingredients and turns out soft in the center with slightly crispy edges, offering a balance of textures. The batter ferments overnight, giving it a light, fluffy texture and a slight tangy flavor. You can adjust the thickness of the dosa according to your preference, whether you like it crispy or soft. You'll love how this dosa pairs with chutneys or sambar, and it's quick enough for busy mornings.

This kambu dosa recipe is ideal for people following a millet-based diet. It offers a nutritious and satisfying meal with plenty of nutrients. It's easy to prepare and can be made in advance. The dosa feels light on the stomach and suitable for all age groups, providing a healthy, balanced meal at any time of the day. 

Kambu Dosa Ingredients

• Pearl millet (kambu)  - This is the key ingredient, gives a nutty taste and soft texture to the dish.
• Urad dal - Helps in fermentation and adds softness to the batter.
• Fenugreek seeds - Adds flavor, color and helps in fermentation.

Similar Recipes

• Dosa
• Rava dosa
• Ragi dosa
• Wheat dosa
• Toor dal dosa

Why This Recipe Works

• This recipe is a healthy, fiber-rich dosa.
• It's made with minimal simple ingredients.
• It has a mild flavor and a soft, crispy texture.
• This recipe is ideal for millet-based diets, gluten-free and suitable for all age groups.
• The batter can be stored for 2-3 days and cooks quickly-perfect for busy mornings.
• Keeps you full for longer time, helps in weight control.

How to make Kambu Dosa Step by Step

1.Rinse and wash urad dal and pearl millet separately. Soak urad dal and fenugreek seeds in a bowl, then in a separate bowl soak kambu. Let it soak for at least 5-6 hours.

2.Add kambu first to the grinder and while its coarse add urad dal + fenugreek seeds and grind it a smooth batter adding required water. Sprinkle water then and there to avoid sticking. Collect it in a container.

3.Add required salt, close the container with a lid. and ferment it overnight, set aside in a warm place. Then the next day you can see the batter has risen, then add little water to make it little runny so that its easy to spread.

4.Heat dosa tawa, then take a ladle full of idli dosa batter - In medium flame add the dosa batter to the dosa tawa and keep spreading in circular motion outwards. Drizzle oil, when the dosa gets slightly browned turn over to other side and cook for few seconds then flip over and fold it.

Enjoy dosa hot and crisp!

Expert Tips

• Fermentation - It's the key step for perfect dosa. Place batter in a warm spot to ensure good fermentation.
• Soaking - Soak millet and dal separately for at least 6 hours.
• Grinding - Add kambu first while grinding, then urad dal and methi seeds or fenugreek seeds for smoothness.
• Water - Sprinkle water as needed while grinding to avoid sticking. Batter should be slightly runny for easy spreading.
• Texture - You can drizzle a little oil on the sides for golden edges. Use a cast iron for a crisp texture.
• Refrigeration - Store leftover batter in the fridge and use within 2-3 days.
• Crispiness - You can add Idli rice to the millet for extra crispness.  

Serving and Storage

Serve Kambu Dosa hot for breakfast or dinner with chutney, sambar, or podi. 

The batter can be stored in the fridge for 2 to 3 days. Make sure to ferment the batter before storing it in an airtight container.

FAQS

1.Can I use whole pearl millet instead of broken?

Yes, you can use whole kambu. Just soak it well before grinding.

2.Why didn't my batter rise well?

The fermentation depends on climate. Keep the batter in a warm place overnight. If you're in a cold place, try keeping it in the oven with lights on. 

3.Is this dosa suitable for diabetics?

Yes, it is low in glycemic index and maintains blood sugar.

4.Can I make this without a wet grinder?

Yes, you can use a mixer grinder, but ensure the batter is smooth and fluffy. Add cold water while grinding to prevent overheating of the mixer.

5.How thick should the batter be?

For dosa, the batter should be slightly thinner than idli batter so it spreads well.

6.Can I make uttapam with the same batter?

Yes, the same batter can be used for making thick uttapams with toppings.

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

Tried this Kambu 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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Maida Seedai is a crispy, deep-fried snack made using maida, fried gram flour, butter, and spices. The dough is rolled into small balls and deep fried in oil until golden and crunchy. It is often prepared as a part of festive offerings and adds variety to the usual savory spreads. Maida Seedai is an alternate variation of rice flour seedai and commonly made during Gokulashtami. It's a light, flavorful, and melt-in-the-mouth dish.

Maida Seedai turns out crisp outside with a light bite inside. It has a gentle flavor from cumin seeds and sesame seeds which gives it a nice traditional touch. The texture of the seedai is light and not too hard, making it easy to munch on. You can prepare it ahead of time for festivals or just make it as a tea-time snack. The crispness and mild flavor make it perfect for gifting or packing into snack boxes.

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About Maida Seedai

Maida Seedai is a traditional South Indian snack made using simple pantry ingredients like maida, fried gram dal, butter, and spices. It is often made during festivals like Krishna Jayanthi popularly known as Gokulastami and uses maida as the base instead of rice flour, making it a quick fix for sudden festival preparations. 

This maida seedai recipe has a mild and pleasant taste that is not spicy or overpowering. The jeera and sesame seeds add a nice aroma and a subtle nutty flavor. It has a crispy texture when you bite into it but still light and airy inside. Fried gram adds that soft crunch and makes the snack easy to chew. Butter gives the seedai a rich and smooth taste. 

This seedai recipe is perfect for storing and enjoying it later. You can make it in advance, especially during festival seasons, and store it in an airtight container. It stays fresh and crunchy for days, making it an easy choice whenever you feel like having something savory. The balance between crisp and light makes it a good option for kids and elders too.

Maida Seedai Ingredients

• Maida - Use good quality maida. It has to be steamed, cooled, crumbled, and sieved until fine for best results. 
• Fried gram dal - Ground to a fine powder and sieved until fine. Adding fried gram dal gives the melt in the mouth texture and nice crunch to the seedais.
• Butter - Adds rich taste and helps bind the dough.
• Sesame seeds - Adds mild nutty flavor and slight crunch.
• Cumin seeds - Adds flavor and aroma to the seedai.
• Soda - Adds crispiness, prevents hardness and enhances the texture.
• Water - Add little by little to knead the dough.
• Oil - You can either use groundnut oil or any other of your choice for deep frying.

Similar Recipes

• Uppu seedai
• Coconut seedai
• Sweet seedai
• Rava seedai
• Karupatti seedai

Why This Recipe Works

• This recipe uses simple pantry ingredients.
• It's a quick and easy recipe to prepare. Doesn't need any special tools.
• It has mild spice but flavorful. Loved by both kids and adults.
• Low chances of bursting.
• A great tea-time option or travel snack.
• Perfect snack for special occasions and festive days.
• It can be stored for days.

How to make Maida Seedai Step by Step

1.In a clean white cloth add maida flour and tie the ends of the cloth to make a bag and steam it for 15 minutes. I used my idiyappam plate to steam it. Let it cool down.

2.Then crumble it with your hands. Then sieve it once. Discard the speck .Then take fried gram dal in a mixer.

3.Grind it to a fine powder and sieve it. Now in a mixing bowl add sieved maida flour, fried gram dal flour, melted butter, jeera, sesame seeds, required salt and soda.

4.Mix well once with your hands then add water little by little to form a smooth dough. It should not stick so add water accordingly and make a dough. Then pinch a small balls and roll it gently without applying any pressure. Roll it such that its slightly bigger than peas. Don't roll them tightly just pinch and roll them once and put it on the dry cloth or newspaper.

5.Repeat the procedure till the entire dough gets over. Let it sit for 5 minutes for the moisture to get absorbed meanwhile you can heat oil. Heat oil and drop few balls slowly and cook the seedais for 8-10 minutes in medium flame till its golden in color. Roll over to cook evenly. Fry the seedais in batches. Be at a safe distance to be more cautious. Drain in tissue paper and continue deep frying the rest of the seedais.

Cool down and then store in airtight container.

Expert Tips

• Maida Preparation - Steam the maida tied in a cloth to avoid water absorption. Maida has the tendency to become like rice flour in texture after its steamed and looses it elasticity.
• Sieving - Sieve both maida and fried gram powder which will lower the risk of bursting. Make sure both the flours are sieved well before use.
• Mixing - Mix the dry ingredients thoroughly before adding water so that it is even throughout.
• Butter Usage - Do not exceed the mentioned amount to avoid crumbling of the seedai while frying. Also if butter is less the seedai will become too dry.
• Rolling - Roll gently into small balls without pressure for a smooth finish. Do not attempt to make bigger balls, for proper cooking inside make small balls slightly bigger than peas.
• Resting Time - Rest the rolled balls just for 5 minutes, not more, to avoid drying.
• Frying - Fry in small batches on medium heat for even cooking. Stay at a distance while frying, especially if you are new to seedai making. If your flame is high then your seedais will not cook evenly.
• Cooling - Soon after you take out the seedais from oil it will be soft, once cooled down it will become crispy. Let seedais cool completely before storing to retain crispness. This seedai takes longer time than the usual seedai takes so cook in medium flame for at least 8 minutes else your seedais will not be crispy.

Serving and Storage

Serve Maida Seedai as a snack with tea or include it in your festive snack box. 

You can store it in an airtight container at room temperature. It stays fresh and crispy for up to a week.

FAQS

1.Can I skip steaming the maida?

No, if you skip steaming, the dough will turn elastic and the texture of the seedais won't come out as expected

2.Can I make this without fried gram dal?

Fried gram dal makes the seedai light and soft. Skipping it may make the seedai hard.

3.Can I roll the seedai into big balls?

No, keep them slightly bigger than peas so they cook evenly without staying raw inside.

4.Why does my seedai have cracks?

The dough might be too dry with less water, in that case sprinkle little more water mix well then roll gently for a smooth finish.

5.Can I skip soda?

Yes, you can skip it, but using a pinch makes the seedai lighter and helps with texture.

6.Can I add more butter for better taste?

No. Too much butter can make the seedai crumble after frying.

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

Tried this  Maida Seedai 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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