Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.

These are perfect celebration treats for Christmas and holiday season. You can gift these to friends and family during the festive times. These muffins stay soft and fresh for several days. Serve it warm with tea or coffee for simple morning treat.

About Christmas Morning Muffins

Christmas Morning Muffins is made using whole wheat flour, butter, eggs and sugar. Cinnamon and nutmeg gives it that warm, festive flavour. The addition of yogurt and milk makes the batter soft and tender. I usually make them with mild sweetness so that they not too heavy.

The texture comes out really soft inside with a slight crumb on top. The crumble topping adds a little crunch. The vanilla glaze drizzle over gives sweetness and shine. Everything works together to make it taste like Christmas.

You can use tutti frutti or cranberries for the topping. Both give nice colour and little bursts of flavour. You can skip the glaze if you prefer less sweet. You can also add dried cranberries to the batter itself if you like. Everyone enjoy them warm with tea or coffee. They stay soft for days and tastes just as good later on.

I make this for my kids as they love the combination of soft muffin with crumbly top. I feel happy when they ask for more because I know it tastes homemade and real.

Similar Recipes

• Carrot Muffins Recipe (Eggless)
• Eggless Whole Wheat Jaggery Muffins Recipe
• Eggless Vanilla Muffins Recipe
• Eggless Banana Muffins Recipe
• Eggless Fruit Cake Recipe

Christmas Morning Muffins Ingredients

• Whole wheat flour - I used whole wheat flour for the main batter which gives wholesome taste. You can use all-purpose flour if you prefer.
• Baking powder - Added to help the muffins rise and come out light and fluffy.
• Cinnamon powder - I added cinnamon for warm spice flavour which is perfect for Christmas.
• Nutmeg powder - Used for nice warm aroma and flavour to the muffins.
• Salt - Added to balance the sweetness in the muffins.
• Sugar - It gives sweetness to the muffin for the batter and also in the crumble topping.
• Egg - Added this to bind all the ingredients and gives the muffin structure.
• Yogurt - I used yogurt to keep the muffins moist and tender inside.
• Milk - Added to adjust the batter consistency and make it pourable.
• Butter - I used butter for flavour and richness in the batter and crumble topping.
• Vanilla essence - I added this for nice aroma which pair well with spices.
• Tutti frutti - Added for colour and little tartness in the crumble topping.
• Powdered sugar - Used for making the glaze which is drizzled over cooled muffins.

How to make Christmas Morning Muffins Recipe Step by Step

1.To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.

2.Mix well using a whisk.In another mixing bowl add butter and sugar.

3.Whisk it then add an egg.

4.Whisk well until creamy. Add curd and milk.

5.Whisk well. Then add vanilla essence.

6.Add flour mixture and mix it, Set aside.

7.To prepare the crumble topping : Add all the ingredients listed under 'for crumble topping', mix it and set aside.Now scoop out the batter.

8.Line muffin liners to a muffin tray and transfer scooped out batter to it.Add some crumble topping to each muffin, sprinkle some tutti frutti to it. Bake in preheated oven at 200 deg C for 18-20 minutes or until the top turns golden. Let the muffins cool down completely.

9.To prepare glaze : Add powdered sugar, nutmeg powder, vanilla essence and milk.

10.Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins.

Enjoy!

Expert Tips

• Mix dry - I mix all the dry ingredients like flour, baking powder and spices together first. This helps distribute them evenly.
• Cream butter - I cream butter and sugar well before adding egg. This makes the batter light and fluffy.
• Don't over mix - I mix the wet and dry ingredients just until combined. Over mixing makes the muffins tough and dense.
• Right consistency - The batter should be thick but pourable. If too thick add little more milk.
• Crumble texture - I rub the butter well with flour and sugar for the crumble topping. This gives nice sandy texture.
• Fill properly - I fill the muffin liners halfway with batter then add crumble topping. This helps them rise evenly.
• Cool completely - I let the muffins cool completely before adding glaze. Hot muffins will melt the glaze.

Serving and Storage

Serve this warm or at room temperature. You can have it for special occasions, evening tea, after-school snack, or even small birthday party. I like to serve it plain or with some milk. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1. Can I replace oil with butter?

Yes you can, but the muffins may feel little heavier. Oil keeps it more soft.

2. Can I skip yogurt?

Yes you can but it add moistness to the muffins

3. Can I make this without tutti frutti?

Yes, plain wheat muffins also taste nice. Or add nuts instead.

4. Why my muffins didn't puff up?

Check your baking soda and powder, it should be fresh. Also don't over mix the batter.

5. How to store these muffins?

Keep them in airtight box after cooled fully. Use within 2 days for best softness.

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

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

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Christmas Morning Muffins Recipe

Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.

Course Baking, Snack

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword 30 mins recipes, all purpose flour recipes, Baking, baking recipes, butter recipes, cake, Cake Recipes, cardamom powder recipe, christmas recipes, maida recipes, milk recipes, Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 7 muffins

Calories 186kcal

Author Sharmilee J

Ingredients

• 1 cup whole wheat flour
• ½ tablespoon baking powder
• ½ teaspoon cinnamon powder
• ¼ teaspoon nutmeg powder
• ¼ teaspoon salt
• ⅛ cup + 1 tablespoon sugar
• 1 no egg
• ½ cup yogurt
• ⅓ cup milk
• ⅛ cup butter
• ½ teaspoon vanilla essence

For the crumble topping:

• ½ tablespoon butter
• 1 tablespoon wheat flour
• 1 tablespoon sugar
• 1 pinch salt
• ¼ teaspoon cinnamon powder
• ¼ teaspoon nutmeg powder
• 2 tablespoon tutti frutti / cranberries

For the glaze:

• ⅓ cup powdered sugar
• ¼ teaspoon vanilla essence
• ⅛ teaspoon nutmeg powder
• 2 to 3 teaspoon milk

Instructions

• To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.
• Mix well using a whisk. In another mixing bowl add butter and sugar.
• Whisk it then add an egg.
• Whisk well until creamy. Add curd and milk.
• Whisk well. Then add vanilla essence.
• Add flour mixture and mix it .Set aside.
• To prepare the crumble topping :

  Add all the ingredients listed under 'for crumble topping', mix it and set aside. Now scoop out the batter.
• Line muffin liners to a muffin tray and transfer scooped out batter to it. Add some crumble topping to each muffin, sprinkle some tutti frutti to it.
• Bake in preheated oven at 200 deg C for 18-20 mins or until the top turns golden. Let the muffins cool down completely.
• To prepare glaze :

  Add powdered sugar, nutmeg powder, vanilla essence and milk.
• Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins. Enjoy Christmas Morning Muffins!

Notes

• Mix dry - I mix all the dry ingredients like flour, baking powder and spices together first. This helps distribute them evenly.
• Cream butter - I cream butter and sugar well before adding egg. This makes the batter light and fluffy.
• Don't over mix - I mix the wet and dry ingredients just until combined. Over mixing makes the muffins tough and dense.
• Right consistency - The batter should be thick but pourable. If too thick add little more milk.
• Crumble texture - I rub the butter well with flour and sugar for the crumble topping. This gives nice sandy texture.
• Fill properly - I fill the muffin liners halfway with batter then add crumble topping. This helps them rise evenly.
• Cool completely - I let the muffins cool completely before adding glaze. Hot muffins will melt the glaze.

Nutrition

Serving: 30g | Calories: 186kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 228mg | Potassium: 114mg | Fiber: 2g | Sugar: 17g | Vitamin A: 171IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 1mg

The post Christmas Morning Muffins Recipe appeared first on Sharmis Passions.

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.

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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Sambaram Recipe

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.

Course Drinks

Cuisine Indian

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

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 79kcal

Author Sharmilee J

Ingredients

• 1 cup curd
• 1 and ½ cups water
• ½ inch ginger
• 2 small onion
• 1 long green chilli
• salt to taste
• few curry leaves

Instructions

• First get ready with ½ inch ginger, 2 small onion and 1 long green chili. Chop them roughly.
• Take a hand mortar and pestle and crush using it. You can use mixer to crush it roughly too.
• Crush roughly but do not make it a fine paste if using a mixer just crush it coarsely.
• Crush like shown below. Set aside.
• To a mixing bowl : add 1 cup thick curd.
• Add 1 and ½ cups water to it.
• Whisk well. I used my hand churner to do this.
• Whisk until smooth and creamy.
• Add required salt to it.
• Add crushed ginger,onion and green chilli.
• Add finely chopped curry leaves.
• Mix it well.
• Sambaram is ready to serve!
• Serve chilled!

Video

Notes

• 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.

Nutrition

Serving: 200ml | Calories: 79kcal | Carbohydrates: 7g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 67mg | Potassium: 199mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 310IU | Vitamin C: 101mg | Calcium: 175mg | Iron: 0.1mg

The post Sambaram Recipe | Spiced Buttermilk | Kerala Pacha Moru appeared first on Sharmis Passions.

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.

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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Cheese Paratha Recipe

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.

Course Breakfast, dinner, Lunch

Cuisine Indian

Keyword carrot recipes, chapati, chapati recipes, cheese recipes, flat bread recipes, flatbread recipes, healthy recipes, paratha recipes, Paratha', recipes, roti, roti recipes, veg recipes, vegetable

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 parathas

Calories 168kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• 2 carrots
• ⅓ cup cheese
• 1 teaspoon roasted jeera powder
• ½ teaspoon chat masala powder
• salt to taste
• oil / ghee to toast
• water as required to form the dough

Instructions

• 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.
• 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.
• 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.
• Seal it completely, flip over and sprinkle flour.
• 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.
• 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!

Notes

• 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.

Nutrition

Serving: 200g | Calories: 168kcal | Carbohydrates: 27g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 84mg | Potassium: 147mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5196IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg

The post Cheese Paratha Recipe appeared first on Sharmis Passions.

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.

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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Kadai Mushroom Recipe

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.

Course Side Dish

Cuisine Indian

Keyword curry, curry recipes, Kerala Meal Sidedish, kids lunchbox menu, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, meals, mushroom recipes, North Indian, roti sidedish, Side Dish

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2

Calories 193kcal

Author Sharmilee J

Ingredients

• 1 cup mushroom cleaned
• ½ medium sized capsicum cubed
• ½ medium sized big onion cubed
• 2 medium sized tomatoes
• 3 tablespoon fresh cream
• 1 teaspoon ginger garlic paste
• ½ teaspoon garam masala powder
• ½ teaspoon kasoori methi
• 1 tablespoon coriander leaves
• 3 teaspoon oil
• salt to taste

To roast and grind:

• 2 medium sized red chillies
• 2 teaspoon coriander seeds

Instructions

• Clean mushroom as shown in the link, slice it and keep aside.
• Dry roast coriander seeds and red chilies for few mins until nice aroma comes. Cool down, transfer to mixer and grind it to a slightly coarse powder, set aside.
• Heat oil, add onions, ginger garlic paste and sauté till onions turn slightly browned.
• Next add the spice powder and sauté for a minute.
• In a mixer add tomatoes and grind to a fine paste and add it along with onions.
• Sauté 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 2minutes, Set aside.
• Then add mushroom and sauté for 2 minutes.
• Then add mushrooms and cook till it turns soft. Then add fresh cream and let the gravy boil.
• 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 Kadai Mushroom with veg pulao or plain steamed basmati rice.

Notes

• 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.

Nutrition

Serving: 100g | Calories: 193kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 19mg | Potassium: 600mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2320IU | Vitamin C: 60mg | Calcium: 56mg | Iron: 1mg

The post Kadai Mushroom Recipe appeared first on Sharmis Passions.

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.

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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How to Clean Prawns | How to Devein Prawns

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. 

Course howtos

Cuisine Indian

Keyword How to, non veg recipes, prawn recipes

Cleaning time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup

Calories 170kcal

Author Sharmilee J

Ingredients

• 200 grams prawns

Instructions

• 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.
• Use a small sharp knife to make a slit along the middle of the back. Pull out the vein and discard it.
• You can see all the veins here. Now the prawn is deveined and is ready.
• Rinse it with water 2-3 times.
• Add little turmeric powder and wash it once.
• Now cleaned prawns is ready to cook.

Notes

• 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.

Nutrition

Serving: 100g | Calories: 170kcal | Protein: 40g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 322mg | Sodium: 238mg | Potassium: 528mg | Calcium: 128mg | Iron: 1mg

The post How to clean prawns / How to devein prawn appeared first on Sharmis Passions.

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.

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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Varagu Pongal Recipe | Kodo Millet Pongal Recipe

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.

Course Breakfast, Lunch

Cuisine Indian

Keyword 30 mins recipes, millet recipes, pongal, pongal recipes, recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 338kcal

Author Sharmilee J

Ingredients

• ½ cup varagu rice
• 3 tablespoon moong dal
• 1 and ¼ cups water
• 5 cashews broken
• 1 teaspoon ghee
• salt to taste

To temper :

• 1 teaspoon oil
• ½ teaspoon pepper whole or crushed roughly
• ½ teaspoon jeera whole or crushed roughly
• few curry leaves
• 1 green chillies
• ½ teaspoon ginger chopped finely
• ⅛ teaspoon hing

Instructions

• 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.
• 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.
• 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.

Notes

• 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.

Nutrition

Serving: 150g | Calories: 338kcal | Carbohydrates: 53g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 93mg | Potassium: 141mg | Fiber: 7g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 3mg

The post Varagu Pongal | Kodo Millet Pongal appeared first on Sharmis Passions.

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.

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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Moong Dal Sundal Recipe | Pasi Paruppu Sundal Recipe

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.

Course Snack

Cuisine Indian

Keyword dal recipes, Festival, navaratri sundal recipes, snack recipes, sundal recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 254kcal

Author Sharmilee J

Ingredients

• ½ cup moong dal
• 3 tablespoon coconut grated
• salt to taste

To temper:

• 2 teaspoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon split urad dal
• 1 small small red chilli
• 1 sprig curry leaves
• 1 tiny pinch hing

Instructions

• 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.
• 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.
• Now add cooked dal and just toss it. Add coconut and give a quick stir. Switch off.
• Serve Moong Dal Sundal hot / warm as a evening snack!

Notes

• 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.

Nutrition

Serving: 100g | Calories: 254kcal | Carbohydrates: 33g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1955mg | Potassium: 40mg | Fiber: 6g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

The post Moong Dal Sundal | Pasi Paruppu Sundal appeared first on Sharmis Passions.

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.

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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Sundakkai Vatha Kulambu Recipe | Sundakkai Vathal Kulambu Recipe

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.

Course Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, curry, curry recipes, Gravy, gravy recipes, healthy recipes, kuzhambu, kuzhambu recipes, lunch recipes, travel recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 424kcal

Author Sharmilee J

Ingredients

• ¼ cup sundakkai vathal / dried turkey berry
• ½ lemon sized tamarind
• 15 small onion
• 5 garlic pearls halved
• 3 teaspoon sambar powder
• 1 cup water
• 1 teaspoon jaggery powdered
• salt to taste

To Temper:

• 3 tablespoon gingelly oil
• ½ teaspoon mustard seeds
• ½ teaspoon jeera
• ¾ teaspoon chana dal
• ¼ teaspoon fenugreek
• 2 red chillies
• a small sprig curry leaves

Instructions

• 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.
• In a kadai / pan heat oil - add the items listed under 'to temper', then add onion and garlic, fry for 2 minutes.
• Add sambar powder and fry for a minute.
• Add tamarind water and let it boil for few mins till oil separates and becomes slightly thick.
• Add sundakkai vathal and let it boil for a good 5 minutes in low flame.
• Finally add jaggery stir well and switch off.
• Serve Sundakkai Vatha Kulambu with hot rice.

Notes

• 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.

Nutrition

Serving: 75g | Calories: 424kcal | Carbohydrates: 49g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 22mg | Potassium: 523mg | Fiber: 7g | Sugar: 14g | Vitamin A: 440IU | Vitamin C: 81mg | Calcium: 191mg | Iron: 8mg

The post Sundakkai Vathal Kulambu Recipe appeared first on Sharmis Passions.

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.

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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Vella Puttu Recipe

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.

Course Breakfast, dinner, sweet

Cuisine Indian

Keyword 30 mins recipes, 30 mins rice recipes, gokulashtami recipes, puttu recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 370kcal

Author Sharmilee J

Ingredients

• ½ cup rice flour (You can use store bought rice flour / idiyappam flour too)
• ⅓ cup jaggery
• 2 tablespoon coconut
• 5 cashews broken
• ¼ teaspoon cardamom powder
• 1 tiny pinch edible camphor
• 2 teaspoon ghee
• ¼ cup water for jaggery syrup + as required for rice flour mixture

Instructions

• 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.
• 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.
• 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.
• 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.
• It should form a soft ball.This is the correct consistency.
• In a teaspoon of ghee fry the cashews and keep it ready.
• 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.
• Serve Vella Puttu hot / warm.

Notes

• 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.

Nutrition

Serving: 150g | Calories: 370kcal | Carbohydrates: 68g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 3mg | Potassium: 76mg | Fiber: 2g | Sugar: 34g | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg

The post Vella Puttu Recipe appeared first on Sharmis Passions.

Kul Kul is a flaky and crunchy sweet made by impressing fork on a dough blend with flour, butter and sugar and frying it. Kul Kul is a Goan delicacy made commonly for Christmas and a must try at home for the joy of cooking & tasting. 

This Kul Kul is a Christmas delicacy that I make every year. It tastes with mild sweetness and little coconut flavour. It is not too heavy and stays crispy even after a few days. Everyone love these at home. You can make it by pressing a fork into soft dough then frying it until it golden and crispy.

About Kul Kul

Kul Kul is made using wheat flour, butter, sugar and coconut milk. The coconut milk gives it authentic flavour. Butter adds richness and helps dough come together soft.

The texture comes out really crispy on the outside and light inside. When fresh from frying it is soft to touch but after cooling it becomes crunchy and flaky. The fork design looks beautiful and adds little crunch in texture.

You can dust these with powdered sugar after frying if you like extra sweetness. Some people use regular milk instead of coconut milk but coconut milk tastes better. You can also skip any essence and keep it simple.

I usually make kul kul during Christmas season. My family loves the crispy texture and mild flavour. Last year itself I had got this recipe from my friend but somehow it got missed so this year made up my mind to shoot it along with a video and yes I did it.

When searching and reading about kul kuls came to know that it is a popular sweet made by Goan catholics during Christmas season.Traditionally this kul kul recipe is made using maida(white flour) but I have replaced it with wheat flour and trust me you will have no complaints, it tastes soo crunchy and yummy.

Similar Recipes

• Potato Roast Recipe
• Potato Fry Recipe (Aloo Fry)
• Vanilla Cookies Recipe
• Vanilla Popsicle | Vanilla Ice
• Banana Bread

Kul Kul Video

Kul Kul Ingredients

• Wheat flour - I use wheat flour for the base. It gives slightly nutty flavour and keeps it crispy when fried.
• Powdered sugar - I add powdered sugar for mild sweetness. It dissolves into dough easily and distributes well.
• Butter - I use butter at room temperature. It helps dough come together and add richness to kul kul.
• Coconut milk - I use fresh coconut milk for authentic flavour. It is very important for Goan taste. You can use regular milk but coconut milk is better.
• Salt - I add salt to balance the sweetness. Even small amount helps flavour balance

How to make Kul Kul Recipe Step by Step

1.To a mixing bowl add flour,powdered sugar,salt and butter.Rub butter with flour and crumble it well. Then add coconut milk little by little.

2.Gather and add coconut milk.If even after adding ⅓ cup coconut milk if its little crumbly then add extra 1 or 2 tablespoon not more than that.For me ⅓ cup was fine.Knead to form a soft dough. Keep covered for 15 minutes.

3.Pinch a small portion and roll it. Repeat to finish dough and keep it in a plate.

4.Now take a fork, grease with butter. Take a ball place it on the fork, gently flatten it then roll as shown below.

5.You can see the fork design on it, how cute is that?! Likewise repeat to finish all the rolled balls.Heat oil in a pan - drop them one by one gently. After few seconds flip over. Fry in batches do not overcrowd.

6.Fry until golden brown. Remove and drain in tissue paper. When hot it will be soft to touch after cooling down it will become crispy.

After frying you can even toss it in powdered sugar if you prefer a more sweeter version. Cool down then store in an airtight container.

Expert Tips

• Room temperature butter - I always use butter that is soft and is at room temperature. It blends easily into flour without making the dough tough.
• Kneading - I knead dough until it is soft and smooth. If it is too crumbly add milk little by little. Don't add too much or it will become sticky.
• Fork design - I grease the fork with butter before each piece. This helps dough from not sticking to fork and design comes out clear.
• Flattening - I place dough ball on fork and flatten it gently with my hand. Then I roll it to get the fork mark all over.
• Oil temperature - I fry in hot oil but not smoking hot. If oil is too hot kul kul browns too fast outside and stays raw inside.
• Batch frying - I fry one or two at a time. Don't overcrowd the pan or they will not fry evenly.
• Cooling - I drain on tissue paper right after frying. This removes excess oil and help them become crispy as they cool.

Serving and Storage

Serve kul kul warm or at room temperature. They tastes best when fresh but also good next day. You can store these in airtight container at room temperature, stays good for 1 week. 

FAQS

1. Can I use maida?

Yes you can use maida flour instead of wheat flour as it has delicate texture but wheat flour work just as well.

2. Do I have to use coconut milk?

You can use regular milk but coconut milk give authentic flavour. Regular milk work fine if that what you have.

3. How long do these stay crispy?

They stay crispy for one week in airtight container. After that they start to lose crispness but still taste good.

4. Can I add essence?

You can add vanilla or coconut essence but plain kul kul taste nice too without any essence.

5. Why is my kul kul greasy?

Oil might be too cool when frying. Make sure oil is hot enough before dropping them in.

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

Tried this Kul Kul 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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Kul Kul Recipe

Kul Kul is a flaky and crunchy sweet made by impressing fork on a dough blend with flour, butter & sugar and frying it. Kul Kul is a Goan delicacy made commonly for Christmas and a must try at home for the joy of cooking & tasting.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, butter recipes, christmas recipes, coconut recipes, sweet recipes, wheat flour recipes

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 406kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• ⅛ cup powdered sugar
• 1 ½ tablespoon butter at room temperature
• ⅓ cup fresh coconut milk
• salt to taste

Instructions

• To a mixing bowl add flour, powdered sugar, salt and butter. Rub butter with flour and crumble it well. Then add coconut milk little by little.
• Gather and add coconut milk. If even after adding ⅓ cup coconut milk if its little crumbly then add extra 1 or 2 tablespoon not more than that. For me ⅓ cup was fine. Knead to form a soft dough. Keep covered for 15 mins.
• Pinch a small portion and roll it. Repeat to finish dough and keep it in a plate.
• Now take a fork, grease with butter. Take a ball place it on the fork, gently flatten it then roll as shown below.
• You can see the fork design on it. Likewise repeat to finish all the rolled balls.
• Heat oil in a pan - drop them one by one gently. After few seconds flip over. Fry in batches do not overcrowd.
• Fry until golden brown. Remove and drain in tissue paper. When hot it will be soft to touch after cooling down it will become crispy.
• Cool down then store Kul Kul in an airtight container.

Video

Notes

• Room temperature butter - I always use butter that is soft and is at room temperature. It blends easily into flour without making the dough tough.
• Kneading - I knead dough until it is soft and smooth. If it is too crumbly add milk little by little. Don't add too much or it will become sticky.
• Fork design - I grease the fork with butter before each piece. This helps dough from not sticking to fork and design comes out clear.
• Flattening - I place dough ball on fork and flatten it gently with my hand. Then I roll it to get the fork mark all over.
• Oil temperature - I fry in hot oil but not smoking hot. If oil is too hot kul kul browns too fast outside and stays raw inside.
• Batch frying - I fry one or two at a time. Don't overcrowd the pan or they will not fry evenly.
• Cooling - I drain on tissue paper right after frying. This removes excess oil and help them become crispy as they cool.

Nutrition

Serving: 100g | Calories: 406kcal | Carbohydrates: 56g | Protein: 7g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 74mg | Potassium: 152mg | Fiber: 2g | Sugar: 8g | Vitamin A: 262IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 4mg

The post Kul Kul Recipe | Kal Kal Recipe appeared first on Sharmis Passions.

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.

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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Chocolate Modak Recipe

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.

Course Snack

Cuisine Indian

Keyword chocolate recipes, Ganesh Chaturthi Recipes, Modak recipes, recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 small modaks

Calories 113kcal

Author Sharmilee J

Ingredients

• 1 cup unsweetened khoya
• ¼ cup + 1 tablespoon sugar
• 1 ½ tablespoon cocoa powder
• 1 ½ tablespoon milk chocolate
• 1 teaspoon ghee

Instructions

• Heat 1 teaspoon ghee in a pan, add 1 cup (200 grams) unsweetened khoya.
• Stir for few minutes until it turn goey. Then add ¼ cup + 1 tablespoon sugar.
• Mix it well and stir continuously until sugar dissolves completely.
• Add 1 ½ tablespoon cocoa powder.
• Mix it until it is evenly blended.
• Add 1 ½ tablespoon milk chocolate.
• Keep stirring and cooking. Cook until it leaves the sides of the pan. Switch off and remove from flame.
• Transfer to a plate and let it become warm.
• Knead it once when it is warm.
• Grease modak mould with ghee.
• Pinch a small ball from the dough and add it to the modak mould.
• Close and remove the extras. Fill the dough where there is gaps.
• Gently open and remove.
• Chocolate modak is ready!
• Decorate with silver varak.
• Enjoy it!

Video

Notes

• 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.

Nutrition

Serving: 25g | Calories: 113kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 54mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 136mg | Iron: 0.1mg

The post Chocolate Modak Recipe appeared first on Sharmis Passions.

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.

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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Sambar Quinoa Recipe (Quinoa Bisi bele bath)

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.

Course Main Course

Cuisine Indian

Keyword Dinner recipe, lunch recipes, quinoa recipes, sambar, sambar recipes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 470kcal

Author Sharmilee J

Ingredients

• ½ cup quinoa
• ¼ cup toor dal
• 3 cups water
• 1 tablespoon ghee
• 2 tablespoon tamarind water
• 2 tablespoon bisi bele bath powder
• 8 nos small onion
• 2 nos small carrot chopped roughly
• 10 nos beans chopped roughly
• salt to taste

To temper:

• 1 teaspoon oil
• 1 tablespoon ghee
• ¾ teaspoon mustard seeds
• few nos curry leaves
• 2 tablespoon peanut

Instructions

• Rinse rice and dal first and keep it ready. Heat oil in a pan - add small onions saute for a minute.
• Then add the vegetables saute for a while then add quinoa and dal, give a quick mix. Add water.
• Pressure cook for 4 whistles in low medium flame. Now take bisi bele bath powder.
• Add it to rice mix well then add water.
• Add tamarind water and mix well to a gooey consistency. Add required salt. 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.
• Add peanuts fry until browned. Add the tadka to bisi bele bath and mix well.
• Serve Sambar Quinoa hot with a drizzle of ghee and chips!

Notes

• 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.

Nutrition

Serving: 125g | Calories: 470kcal | Carbohydrates: 46g | Protein: 14g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 40mg | Potassium: 342mg | Fiber: 10g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg

The post Sambar Quinoa Recipe (Quinoa Bisi Bele Bath) appeared first on Sharmis Passions.

Ragi Ribbon Pakoda is a crispy savoury snack made with ragi flour, rice flour and besan flour. It has a nice crisp texture with mild spice and sesame flavour. Ragi flour give the pakoda a dark colour and earthy taste. It is little different from regular ribbon pakoda and much healthier too.

This is a good snack to make for Diwali and other special occasions. It is also better option for those looking to add ragi in snacks. The pakoda comes out crispy and tasty without missing the savoury taste. Serve it with tea or coffee for simple evening snack and people always love it.

About Ragi Ribbon Pakoda

Ragi Ribbon Pakoda is made using ragi flour along with rice flour and besan flour. Ragi is the main ingredient here and gives earthy nutty flavour. Rice flour gives crispness and besan adds good texture to the pakoda. The flour combination makes it nutritious and tasty at the same time.

The dough is made soft with butter and water. Sesame seeds gives little crunch and mild flavour, chilli powder adds the needed spice. The ribbon pakoda turns crispy outside and breaks easily after frying. The inside stays light and soft while outside remains crunchy.

You can also replace sesame seeds with cumin seeds if preferred. The spice level can also be adjusted based on taste and preference. It can be served as tea time snack or packed for festivals and special occasions. You can make it in advance because it stays fresh and crispy for quite long, so best for storing too.

I usually make this along with other savoury snacks for special occasions. It is a good way to use ragi in a snack. My family enjoy it for its crispy texture and mild earthy taste.

Ragi Ribbon Pakoda is a twist to regular ribbon pakoda we make. I wanted to try snacks with different millets and surprisingly even kids enjoyed this Ragi Ribbon Pakoda which made me feel content. Ragi Ribbon Pakoda is also called as ribbon murukku, ola pakoda etc

Similar Recipes

• Ribbon Pakoda | Ribbon Murukku
• Potato Chips Recipe
• Pakoda Kuzhambu | Pakoda Kulambu
• Cashew Pakoda Recipe (Munthiri Pakoda)
• Onion Pakoda Recipe | Onion Pakora Recipe

Ragi Ribbon Pakoda Ingredients

• Ragi flour - I used ragi flour as the main flour. You can try with other millet flours too.
• Rice flour - I add rice flour for crispness. It helps to make pakoda light and crunchy when fried.
• Besan flour - This gives good texture and helps bind the dough nicely together.
• Butter - I use butter for flavour and to give nice crisp texture to the pakoda.
• Sesame seeds - I add sesame seeds for mild flavour and little crunch in each bite.
• Red chilli powder - This adds spice and colour to the pakoda.
• Salt - I add salt for balancing all the flavours nicely.
• Water - I use water as needed to make soft and smooth dough.
• Oil - I use oil to deep fry the pakoda until it turn golden.

How to make Ragi Ribbon Pakoda Step by Step

1.Measure and get your ingredients ready. Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.

2.Add water little by little and gather together.

3.Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.

4.Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil. Flip over and cook. When bubbles ceases then remove.

5.Remove and drain in tissue paper. Break into pieces. Repeat to finish the dough.

Store in a clean airtight container.

Expert Tips

• Soft dough - I make the dough soft and smooth. A tight dough will be difficult to press through the mould.
• Crumble butter - I crumble butter well with the flours before adding water. This helps to give crisp texture.
• Add water - I add water little by little while making the dough. Do not add too much water at once.
• Check oil - I drop a small piece of dough to check if oil is ready. It should rise up immediately.
• Medium flame - I keep the flame medium while frying. Oil should not be smoking hot as pakoda will burn.
• Remove properly - Once the bubbles reduce well I remove the pakoda from oil. Overcooking make it taste bitter.

Serving and Storage

Serve Ragi Ribbon Pakoda warm or at room temperature with tea or coffee. It can also be served along with other special occasions snacks. Store in clean airtight container, make sure the container is completely dry before storing and it stays crispy for few days if kept away from moisture. 

FAQS

1. Can I use cumin seeds?

Yes you can use cumin seeds instead. It gives nice flavour.

2. Why is my pakoda bitter?

It may be due to overcooking. Remove once the bubbles reduce well.

3. How to check the oil temperature?

Drop a small piece of dough into oil. It should rise up immediately else wait for few more minutes then check.

4. Can I make the dough ahead?

No the dough will dry up so making dough fresh and making the pakoda instantly will work better.

5. Why is the pakoda dark in colour?

Ragi flour naturally gives dark colour so do not judge cooking by colour alone.

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

Tried this Ragi Ribbon Pakoda 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 Ribbon Pakoda Recipe

Ragi Ribbon Pakoda is a crispy savoury snack made with ragi flour, rice flour and besan flour. It has a nice crisp texture with mild spice and sesame flavour. Ragi flour give the pakoda a dark colour and earthy taste. It is little different from regular ribbon pakoda and much healthier too.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, millet recipes, ragi recipes, rice flour recipes, savoury recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 576kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour / finger millet flour
• ¼ cup rice flour
• ¼ cup besan flour
• 1 tablespoon butter
• 1 teaspoon sesame seeds
• ¼ teaspoon red chilli powder
• salt to taste
• water as needed
• oil to deep fry

Instructions

• Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.
• Add water little by little and gather together.
• Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.
• Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil.
• Flip over and cook. When bubbles ceases then remove.
• Remove and drain in tissue paper. Break into pieces. Serve Ragi Ribbon Pakoda as snack!

Notes

• Soft dough - I make the dough soft and smooth. A tight dough will be difficult to press through the mould.
• Crumble butter - I crumble butter well with the flours before adding water. This helps to give crisp texture.
• Add water - I add water little by little while making the dough. Do not add too much water at once.
• Check oil - I drop a small piece of dough to check if oil is ready. It should rise up immediately.
• Medium flame - I keep the flame medium while frying. Oil should not be smoking hot or pakoda will burn.
• Remove properly - Once the bubbles reduce well I remove the pakoda from oil. Overcooking make it taste bitter.

Nutrition

Serving: 100g | Calories: 576kcal | Carbohydrates: 110g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 72mg | Potassium: 636mg | Fiber: 2g | Sugar: 2g | Vitamin A: 255IU | Calcium: 428mg | Iron: 6mg

The post Ragi Ribbon Pakoda Recipe appeared first on Sharmis Passions.

Dry Jamun is a juicy, delicious sweet made by straining the sugar syrup from prepared jamuns and rolling it in powdered sugar. Dry Jamun is commonly made for Diwali and special occasions with Gulab Jamun mix. The taste of Dry Jamun lingers in mouth even after the festival is over.

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

About Dry Jamun

Dry jamun is a soft and spongy sweet made with jamun mix, then fried and rolled in powdered sugar. It comes out light and delicious, has nice golden brown colour. It has delicate flavour from the saffron and rose essence. It is little different from usual gulab jamun. Also the sugar syrup with saffron gives it a beautiful fragrance and colour.

This recipe is different from the regular gulab jamun we eat because it is coated with powdered sugar instead of being soaked in syrup. It just blends well with cardamom and saffron. You can add rose flavour if want, but recipe tastes good without it. It suits for festival days or when you want something different from usual jamun.

The jamuns should come out soft and spongy on the inside and have a nice crisp exterior. The dough texture is very important because if too dry it make hard jamuns and if too sticky they will break while frying. The powdered sugar coating gives it sweetness and makes it look tempting.

I usually make this when I want a special sweet to serve at celebrations. My family loves eating these warm. Instead of making regular gulab jamun again, this feel like a different idea to try.

Similar Recipes

• Sweet Potato Jamun Recipe
• Bread Gulab Jamun Recipe
• Gulab Jamun Recipe
• Jamun Cookies | Jamun Mix Cookies
• Milk Powder Gulab Jamun

Dry Jamun Ingredients

• Jamun mix - I used jamun mix for the dough. You can use khoya to make jamuns too.
• Water - I add water little by little to form a sticky dough and you can just replace water with milk if you prefer a rich jamun.
• Sugar - I used sugar for making the thick syrup and also for the outer coating. Extra sugar is needed for rolling.
• Oil - I used oil to deep fry the jamuns. Keep the flame on low to medium so that they fry evenly and turn golden.
• Ghee - I grease my palms with ghee before rolling the dough. It prevent sticking and make handling the dough so easy.
• Saffron - I use this for aroma and color. You can skip or add little turmeric for color. It is optional but gives lovely touch. 
• Rose essence - I add this for a delicate fragrance. Rose water or vanilla work just as well if you prefer.

How to make Dry Jamun Recipe Step by Step

1.Take any jamun mix, I used MTR mix. Transfer to a sieve and sieve it well. If there are lumps, press with your fingers and sieve it.

2.Then measure and take it in a mixing bowl. Add water little by little.I used little less than ¼ cup water. You can replace water with milk too. I used 1 cup mix for these jamuns and used the rest for kofta curry.

3.It should just get together to form a sticky mass. Do not knead just use your finger tips for mixing. Do not panic seeing the sticky dough, if the dough is stiff ur jamuns will become dry and start to break while frying. Keep the dough aside for 15 minutes.

4.Take sugar in a pan, add water to it.

5.Let it boil, add saffron. Mix it for the sugar to dissolve quickly

6.Boil the syrup until it forms a thick syrup no consistency check needed but the syrup will look more like oil in consistency. It will be glossy just like oil.

7.Add rose essence and set aside to cool. Now after 15 minutes take the dough.

8.Grease your palm with ghee, pinch the dough and roll into a small smooth ball without any cracks. Do not give pressure while rolling.

9.Heat oil in a kadai - the oil should not be smoking hot. Pinch a tiny piece of dough and add it to oil, it should rise to top slowly that is the right temperature.If the dough rises immediately lower the flame. So keep in low medium flame through out the process and keep adjusting the flame. Add few balls , While frying do not touch the balls just swirl the oil using a ladle/spoon this way the jamuns will get evenly fried.

10.Keep swirling the oil and fry until golden brown in low medium flame.

11.Remove and drain in tissue paper.Leave in tissue paper for 2 minutes. Once the jamuns and the syrup is warm add the jamuns to sugar syrup.

12.Let it soak for an hour. I just took few of them and made dry jamuns as we all love jamun with sugar syrup

13.Take sugar in a dry mixer jar and grind it coarse.

14.Strain the syrup and take the jamuns alone. Roll over in the sugar mixture. Store in a dry container and serve.

Serve warm or chilled.

Expert Tips

• Sieve well - I sieve the jamun mix to remove all lumps. Press any lumps with your fingers while sieving so the dough becomes smooth.
• Keep it sticky - I keep the dough sticky, not stiff. A stiff dough makes hard jamuns that cracks. M ix gently with your fingertips, do not knead it.
• Test temperature - I pinch a tiny piece of dough and add it to the oil first. If it rises slowly, the temperature is right. Lower the flame if it rises too fast.
• Don't touch - While frying I do not touch the jamuns at all. I just swirl the oil with a spoon so they fry evenly.
• Thick syrup - I make the sugar syrup thick and glossy like oil. Thin syrup will not coat properly so boils it down well.
• Soak properly - I soak the jamuns in warm syrup for an hour. This helps them absorb the flavour and stay soft inside.
• Powder coating - I grind the sugar to a slightly coarse powder before rolling. The jamuns should be completely dry before rolling.

Serving and Storage

Serve these warm or at room temperature, these jamuns taste great on its own or enjoy with tea or coffee. I like to serve it plain. These keep well in room temperature for about 1 week.

FAQS

1. Can I use regular sugar?

Yes you can but powdered sugar coat more evenly. Regular sugar might be grainy and rough.

2. What if my dough is too stiff?

Add a little more water and mix again. Stiff dough make them break while frying.

3. Can I use milk?

Yes milk makes them richer and softer. Use the same amount of milk as you would add for water.

4. My jamuns are breaking while frying?

The dough might be too stiff or the oil is too hot. Keep the dough sticky and oil at medium heat.

5. Can I make these without saffron?

Yes you can skip saffron if you don't have it. Rose essence alone give enough fragrance.

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

Tried this Dry Jamun 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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Dry Jamun Recipe (Dry Gulab Jamun)

Dry Jamun is a juicy, delicious sweet made by straining the sugar syrup from prepared jamuns and rolling it in powdered sugar. Dry Jamun is commonly made for Diwali and special occasions with Gulab Jamun mix. The taste of Dry Jamun lingers in mouth even after the festival is over.

Course Dessert

Cuisine Indian

Keyword diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, ghee recipes, gulab jamun, sweet recipes, virtual diwali party

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 20 jamuns

Calories 122kcal

Author Sharmilee J

Ingredients

• 1 cup jamun mix
• water as needed
• ⅓ cup sugar for outer coating
• oil to deep fry
• ghee to grease your palm

For the sugar syrup :

• 2 cups sugar
• 2 cups water
• 5 strands saffron

Instructions

• Take any jamun mix, I used MTR mix. Transfer to a sieve and sieve it well. If there are lumps, press with your fingers and sieve it.
• Then measure and take it in a mixing bowl. Add water little by little. I used little less than ¼ cup water. You can replace water with milk too.
• It should just get together to form a sticky mass. Do not knead just use your finger tips for mixing. Do not panic seeing the sticky dough, if the dough is stiff your jamuns will become dry and start to break while frying. Keep the dough aside for 15 mins.
• Take sugar in a pan, add water to it.
• Let it boil, add saffron. Mix it for the sugar to dissolve quickly.
• Boil the syrup until it forms a thick syrup no consistency check needed but the syrup will look more like oil in consistency. It will be glossy just like oil.
• Add rose essence and set aside to cool. Now after 15 mins take the dough.
• Grease your palm with ghee, pinch the dough and roll into a small smooth ball without any cracks. Do not give pressure while rolling.
• Heat oil in a kadai - the oil should not be smoking hot. Pinch a tiny piece of dough and add it to oil, it should rise to top slowly that is the right temperature. If the dough rises immediately lower the flame. So keep in low medium flame through out the process and keep adjusting the flame.
• Add few balls , While frying do not touch the balls just swirl the oil using a laddle / spoon this way the jamuns will get evenly fried, I saw this tip in a TV show. The jamun grows bigger while frying.
• Keep swirling the oil and fry until golden brown in low medium flame.
• Remove and drain in tissue paper. Leave in tissue paper for 2 mins. Once the jamuns and the syrup is warm add the jamuns to sugar syrup.
• Let it soak for an hour. I just took few of them and made dry jamuns as we all love jamun with sugar syrup 🙂
• Take sugar in a dry mixer jar and grind it slightly coarse.
• Strain the syrup and take the jamuns alone. Roll over in the sugar mixture. Store in a dry container and serve. Serve Dry Jamun warm or chilled.

Notes

• Sieve well - I sieve the jamun mix to remove all lumps. Press any lumps with your fingers while sieving so the dough becomes smooth.
• Keep it sticky - I keep the dough sticky, not stiff. A stiff dough makes hard jamuns that cracks. M ix gently with your fingertips, do not knead it.
• Test temperature - I pinch a tiny piece of dough and add it to the oil first. If it rises slowly, the temperature is right. Lower the flame if it rises too fast.
• Don't touch - While frying I do not touch the jamuns at all. I just swirl the oil with a spoon so they fry evenly.
• Thick syrup - I make the sugar syrup thick and glossy like oil. Thin syrup will not coat properly so boils it down well.
• Soak properly - I soak the jamuns in warm syrup for an hour. This helps them absorb the flavour and stay soft inside.
• Powder coating - I grind the sugar to a slightly coarse powder before rolling. The jamuns should be completely dry before rolling.

Nutrition

Serving: 25g | Calories: 122kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 26mg | Potassium: 90mg | Fiber: 0.01g | Sugar: 26g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.1mg

The post Dry Jamun Recipe appeared first on Sharmis Passions.

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.

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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Butterscotch Milkshake Recipe

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.

Course Drinks

Cuisine American, French, Indian, Italian, Japanese, Mexican

Keyword butterscotch recipes, dessert recipes, drink recipes, Healthy tea time drink, milk recipes, milkshake recipes, Nutritional Beverage, Nutritional Drink

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 glasses

Calories 328kcal

Author Sharmilee J

Ingredients

• ¾ cup milk
• 2 cups butterscotch ice cream
• 1 tablespoon butterscotch sauce + extra for drizzling
• whipped cream for topping

Instructions

• To a mixer jar add ¾ cup milk along with 2 cups butterscotch ice cream.
• Add 1 tablespoon butterscotch sauce.
• All ready in mixer to blend.
• Blend until smooth and creamy. Pour into serving glass.
• Top with whipped cream.
• Drizzle butterscotch sauce generously.

Video

Notes

• 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.

Nutrition

Serving: 250ml | Calories: 328kcal | Carbohydrates: 35g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 140mg | Potassium: 400mg | Fiber: 1g | Sugar: 32g | Vitamin A: 704IU | Vitamin C: 1mg | Calcium: 282mg | Iron: 0.1mg

The post Butterscotch Milkshake Recipe appeared first on Sharmis Passions.

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.

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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Ragi Ladoo

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.

Course Dessert, sweet

Cuisine Indian

Keyword cardamom powder recipe, ghee recipes, laddu, ladoo recipes, millet recipes, nuts recipes, ragi recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 9 ragi ladoos

Calories 182kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour
• ½ cup cane sugar
• ¼ cup ghee
• 1 and ½ tablespoon broken cashews
• ¼ teaspoon cardamom powder

Instructions

• Heat half of the ghee that is ⅛ cup of ghee in a pan, roast the cashews till golden brown. Remove and set aside.
• Now add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell.
• Roast in low flame for 5-7 minutes so not burn the flour keep stirring. Cool down completely then add sugar to it.
• Mix well then add cashews, cardamom powder and remaining ⅛ cup ghee to it. Mix well so that it is evenly mixed.
• Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture.
• Store in a dry container. Ragi Ladoo keeps well at least for a week.

Video

Notes

• 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.

Nutrition

Serving: 25g | Calories: 182kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 3mg | Potassium: 119mg | Fiber: 0.1g | Sugar: 11g | Vitamin C: 0.02mg | Calcium: 91mg | Iron: 1mg

The post Ragi Ladoo Recipe appeared first on Sharmis Passions.

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.  

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 .

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Zafrani Pulao Recipe

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.

Course Lunch

Cuisine Indian

Keyword baby shower rice recipes, Birthday Special, healthy rice, lunch box recipes, lunch recipes, pulao, pulao recipes, Rice, rice recipes, Special

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 2

Calories 803kcal

Author Sharmilee J

Ingredients

To soak:

• 1 tablespoon hot milk
• 5 strands saffron

For cooking rice

• 1 cup basmati rice
• ½ cup milk
• 1 ½ cups water
• 8 to 10 small strands saffron

To temper:

• 2 tablespoon ghee
• 1 tablespoon oil
• 2 half inch cinnamon
• 2 nos cloves
• 1 no cardamom
• 1 no bayleaf

For fryings nuts :

• 1 tablespoon ghee
• 15 nos cashews
• 15 nos almonds chopped
• 2 tablespoon raisins
• 1 teaspoon sugar

Instructions

• Soak around 5 strands of saffron in a tablespoon of hot milk. Set aside.
• Soak rice in water for 30 mins. Rinse well and drain and set aside.
• Heat oil + ghee - add the spices, give a quick mix then add drained rice, Saute for few seconds. Then add water + milk.
• 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.
• Cook covered until rice turns soft. Add saffron milk. Give a quick mix.
• 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.
• Add this to rice and mix it. Fluff it gently do not over mix else rice will break.
• Serve hot with a drizzle of ghee!
  

Video

Notes

• 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.

Nutrition

Serving: 150g | Calories: 803kcal | Carbohydrates: 101g | Protein: 13g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 58mg | Potassium: 572mg | Fiber: 5g | Sugar: 6g | Vitamin A: 181IU | Vitamin C: 6mg | Calcium: 172mg | Iron: 3mg

The post Zafrani Pulao Recipe | Saffron Pulao Recipe appeared first on Sharmis Passions.

Lasooni Dal Tadka is a simple dal curry made with toor dal and masoor dal cooked together till soft and creamy. It comes out in a beautiful golden colour with a garlic flavour from tadka on top, and this strong garlic flavour is what makes this dal really different from regular dal. 

This dal is quick to make because it comes together in about 30 to 40 minutes, and it uses two dal varieties together which gives it better taste and texture. It is not too spicy so kids enjoy it, and it gives a nice homemade comfort feeling to any meal you make.

About Lasooni Dal Tadka

Lasooni Dal Tadka is a traditional Indian dal made with basic ingredients. It is mild, creamy, and the hot garlic tadka makes it so much more flavourful and special. The tadka has garlic, cumin, methi and chillies which bringa strong flavour and nice aroma to the dal.

The dal recipe tastes warm and comforting and it goes so well with rice or roti and feels light but filling at the same time. You can just make it thick or thin based on what you prefer, you can add more water if you like it lighter or cook it longer for thicker consistency.

The tadka just tastes good when you make it fresh and hot but you can also prepare it ahead and keep it separate till you are ready to serve. You can make it any day when you want something tasty but quick to prepare for the family.

I usually make this when I want something quick but tasty for family instead of making regular dal again. 

Similar Recipes

• Dal Tadka Recipe
• Dal Fry Recipe
• Masoor Dal Sundal
• Toor Dal Sundal Recipe
• Onion Thokku | Vengaya Thokku

Lasooni Dal Tadka Ingredients

• Toor Dal - I use toor dal as main dal in this recipe and it gives creamy texture and mild flavour when cooked properly, making the base of dal soft and smooth.
• Masoor Dal - Masoor dal is added along with toor dal for better taste and it also cooks faster than toor dal, it adds slight natural sweetness to whole mixture.
• Garlic - I use fresh garlic while cooking dal and also in tadka, garlic gives dal its strong flavour and nice aroma.
• Onion - Chopped onion is added while cooking dal and it gives slight sweetness and adds more flavour to base, making dal taste richer and complete.
• Tomato - I add tomato for colour, and it helps balance all flavours in dal so everything tastes well together.
• Green Chilli - I added this for mild heat and freshness, you can adjust the quantity based on how much heat you prefer.
• Turmeric Powder - Turmeric adds colour and warm earthy flavour to whole dal.
• Ghee - I use ghee for tadka as it brings out flavour of garlic and cumin nicely when heated.
• Cumin Seeds - Cumin seeds crackle in hot ghee and gives nice nutty flavour to tadka.
• Hing - Just a pinch of hing adds depth and traditional flavour to tadka.
• Kasoori Methi - Gives light herbal flavour and aroma to the dish, even small amount makes big difference to the taste.
• Red Chilli Powder - I added for heat and colour to tadka, you can adjust it based on how spicy you like your dal to be.

How to make Lasooni Dal Tadka Step by Step

1.Rinse and drain dal, add to pressure cooker. Add chopped garlic, onion, tomato, green chilli, turmeric powder and water.

2.Pressure cook in low medium flame for 5 whistles. Mash the dal well. Transfer to another vessel.I used my black mud pot. Add little water.

3.Simmer and let it boil until thick and creamy. Add required salt.Meanwhile prepare the tadka.Heat ghee in a tadka pan - add jeera let it crackle.

4.Add chopped garlic and fry till golden brown. Do not burn it, Switch off the flame.

5.Add kasoori methi and red chilli powder. Mix well and transfer tadka to dal.

6.Add chopped coriander leaves, mix well and switch off.

Serve hot with basmati rice and ghee!

Expert Tips

• Pressure Cooking Dal - I pressure cook dal till it is soft and mashable, then mash it well so dal becomes creamy and smooth without any lumps in it.
• Tadka Timing - I always make tadka just before serving dal because fresh and hot tadka tastes much better than tadka made ahead of time and aroma is nicer too.
• Garlic Browning - I heat ghee well before adding garlic so it browns nicely and smells good, you should not burn it because burnt garlic tastes bitter and spoils the dal.
• Getting Right Consistency - I simmer dal after mashing till it become creamy and smooth, if it becomes too thick then I add little hot water to loosen it up properly.
• Using Both Dals - Using both toor dal and masoor dal together gives better taste and texture than using only one dal by itself, each dal bring something different to recipe.

Serving and Storage

Serve this dal hot with plain rice and ghee or with roti and other mild dishes. It also go well with idli, dosa, pongal or upma and taste so good with any of these sides. Store leftovers in the fridge and  just reheat gently before serving.

FAQS

1. Can I use only one dal?

Yes you can use only toor dal or masoor dal if thats what you have at home. But using both together gives better flavour and texture.

2. Can I skip kasoori methi?

Yes you can skip it if you do not have it at home. Dal tastes good without it also but kasoori methi gives nice herbal flavour to tadka that makes it taste more authentic.

3. Can I use moong dal?

Yes moong dal works fine and gives slightly different taste because it has its own unique flavour. 

4. Can I make tadka ahead?

Yes you can make it few hours ahead if you busy. But it tastes best when made fresh and added hot to dal just before serving.

5. How do I make dal creamy?

Cook dal till soft and mash it well with the back of spoon. Then simmer on low flame for few more minutes after mashing so it become thick and creamy.

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

Tried this Lasooni Dal Tadka 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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Lasooni Dal Tadka | Garlic Dal

Lasooni Dal Tadka is a simple dal curry made with toor dal and masoor dal cooked together till soft and creamy. It comes out in a beautiful golden colour with a garlic flavour from tadka on top, and this strong garlic flavour is what makes this dal really different from regular dal. 

Course Lunch

Cuisine Indian

Keyword curry, curry recipes, dal recipes, fry, garlic recipes, Gravy, gravy recipes, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, recipes, restaurant style recipes, veg recipes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 260kcal

Author Sharmilee J

Ingredients

• ⅓* cup toor dal
• 2* tablespoon masoor dal
• 1 teaspoon garlic
• 2 tablespoon onion
• ½ small sized tomato
• 1 no green chilli
• ¼ teaspoon turmeric powder
• 1 and ½ cups + ¼ cup water

For the tadka:

• 1 and ½ tablespoon ghee
• 2 tablespoon garlic minced
• 1 teaspoon cumin seeds
• a pinch hing
• ½ teaspoon kasoori methi
• ½ teaspoon red chilli powder

* Both the dals together should measure ½ cup

Instructions

• Rinse and drain dal, add to pressure cooker. Add chopped garlic, onion, tomato, green chilli, turmeric powder and 1 and ½ cups of water.
• Pressure cook in low medium flame for 5 whistles. Mash the dal well. Transfer to another vessel. I used my black mud pot. Add ¼ cup water.
• Simmer and let it boil until thick and creamy. Add required salt.
• Meanwhile prepare the tadka. Heat ghee in a tadka pan - add jeera let it crackle.
• Add chopped garlic and fry till golden brown. Do not burn it. Switch off the flame.
• Add kasoori methi and red chilli powder. Mix well and transfer tadka to dal.
• Add chopped coriander leaves, mix well and switch off.
• Serve Lasooni Dal Tadka hot with basmati rice and ghee!

Video

Notes

• Pressure Cooking Dal - I pressure cook dal till it is soft and mashable, then mash it well so dal becomes creamy and smooth without any lumps in it.
• Tadka Timing - I always make tadka just before serving dal because fresh and hot tadka tastes much better than tadka made ahead of time and aroma is nicer too.
• Garlic Browning - I heat ghee well before adding garlic so it browns nicely and smells good, you should not burn it because burnt garlic tastes bitter and spoils the dal.
• Getting Right Consistency - I simmer dal after mashing till it become creamy and smooth, if it becomes too thick then I add little hot water to loosen it up properly.
• Using Both Dals - Using both toor dal and masoor dal together gives better taste and texture than using only one dal by itself, each dal bring something different to recipe.

Nutrition

Serving: 75g | Calories: 260kcal | Carbohydrates: 29g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 50mg | Potassium: 257mg | Fiber: 5g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 3mg

The post Lasooni Dal Tadka | Garlic Dal appeared first on Sharmis Passions.

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. 

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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Quinoa Muffins Recipe

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.

Course Baking, Dessert

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword Baking, baking recipes, cake, Cake Recipes, curd recipes, milk recipes, quinoa recipes, wheat flour recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 muffins

Calories 180kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• ½ cup raw quinoa (1 heaped cup cooked quinoa)
• ¾ cup brown sugar
• ½ cup curd
• ¼ - ½* cup milk
• ¼ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla essence
• ⅛ cup butter

*I used just ¼ cup only adjust according to the consistency.The batter should not be too thick should be pourable.

Instructions

• Measure and take quinoa in a bowl, rinse it well. Drain.
• 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.
• 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.
• To a mixing bowl - measure and add wheat flour, add cooked quinoa to it. Add baking powder, soda and required salt to it.
• Mix well and set aside.  In another mixing bowl add sugar. I used brown sugar, you can use cane sugar or even white sugar.
• Add curd and butter to it. Whisk well, add vanilla essence and cinnamon powder to it.
• Now add this  mixture to flour mixture. Mix well.
• Add milk and mix well to get a smooth lump free batter. Line muffin liners in muffin pan.
• Scoop out the batter and fill in the liners till ¾th.
• Bake in preheated oven at 180 deg C for 18-20 minutes. Bake it gets golden brown.
• Enjoy Quinoa Muffins!

Notes

• 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.

Nutrition

Serving: 25g | Calories: 180kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 153mg | Potassium: 131mg | Fiber: 1g | Sugar: 18g | Vitamin A: 114IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg