Homemade Greek Yogurt Recipe with step by step pictures. How to make greek yogurt easily at home with just milk. Greek Yogurt Recipe Yoghurt is one of the basic staple ingredient which everyone will have on hand. Making yogurt at home is very easy. Specially thick set greek yogurt can be easily made at home...
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How to Make Curd or Indian Yogurt at Home with just 2 ingredients. Curd is known as Yogurt in English and Dahi in Hindi. You can make curd easily at home without any special equipments. I have shared detailed method for making curd at home and shared all my tips and tricks for perfect set...
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Chola Paniyaram is a simple tasty snack made with cholam and urad dal batter. It's soft inside and slightly crisp outside and tastes soo good with coconut chutney. I like how this version has mild earthy flavor from cholam which makes it little different from usual paniyaram we make with idli batter.
It's perfect for evening snack or breakfast for anyone who likes trying something healthy yet different. Chola Paniyaram is light, comforting, and filling. If you are trying millet recipes, cholam is good for fiber, keeps you full and good for digestion. I usually make this on weekends when I feel like having something warm simple at home.
[feast_advanced_jump_to]Chola Paniyaram is basically dollops of fermented cholam and urad dal batter cooked in paniyaram pan. Chola Paniyaram is Kongunadu special recipe. Cholam is also called Sorghum or Jowar.I It has soft spongy texture inside and slight crisp edges. Taste is mildly earthy with little crunch and aroma from the tempering. It's different from idlis or dosas because of the shape and cooking, so it feels little special even ingredients are simple.
This recipe comes from South India where millets like cholam are common. It's mostly for breakfast or evening snack, but you can also make for lunch box. You can just add simple tempering like mustard, urad dal, curry leaves, hing and onions to give little taste. You can try variations too, like adding small veggies or little grated carrot for nutrition and color.
The flavor is mild but tempering makes it taste amazing. It's light and goes well with chutney, sambar, or even butter. Fermentation gives soft texture and slight tang which is very comforting. You can use same batter for idlis or dosas, it's very versatile. It's fun and everyone in family enjoys it warm with chutney.
I first saw this Chola Paniyaram in a millet hotel menu board which was outside the shop. I haven't visited the hotel yet, but usually see the menu board whenever I pass by that hotel. So that made google about this chola paniyaram and later found that its kongunad special. I got this recipe from my neighbours word of mouth, so tried it the next day itself.
I usually make on weekends when I have time to soak and ferment batter. It feels satisfying to cook something simple yet wholesome. Sometimes I add little rice with urad dal to make softer.
1.Measure cholam, add it to a mixing bowl with enough water to immerse it fully. Soak for at least 6 hours. Now measure urad dal and fenugreek seeds.
2.Add water to it.Soak it for 2 hours. Now rinse dal and cholam separately, drain water and set aside.
3.First take urad dal in a mixer jar, add water little by little and grind it to a fine paste.
4.It should be very smooth, now transfer it to a container. Now in the same mixer jar add cholam.
5.Add water little by little to grind as smooth as possible, it will take time so be patient, add water and keep grinding. Now transfer it to the same container.
6.Now add salt, mix well. Keep covered and let it to ferment at least for a day.
7.See it is fermented well, now give a nice mix.You can use this batter for idli dosa too.
8.Add little water if its too thick.Now in a kadai - heat oil add items listed under 'to temper'. Let it splutter.
9.Add chopped onion, salt and saute well till onions become soft.
10.Now add the tempering to the batter.Mix well.
11.Heat paniyaram pan,add little oil in each hole, pour the batter and cook covered.When you see the top being cooked, flip to other side. Cook till golden brown.
Serve hot with chutney of your choice.
You can just serve these hot with chutney or sambar. They taste best when fresh and warm. You can store leftover in fridge for a day or two, but reheat them in pan or microwave before serving. Try not to make them too early, or they'll loses their crispiness.
Yes you can skip coconut in chutney or tempering, still tastes good.
Yes, you can just make the batter ahead and refrigerate, just cook the paniyaram fresh for best taste.
Yes, adding little idli rice with urad dal makes it softer and spongy.
Yes, foxtail millet or little barnyard millet can be used instead of cholam, taste changes slightly.
Yes can freeze, reheat in pan to get crisp back.
If you have any more questions about this Chola Paniyaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chola Paniyaram 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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Baked Potato is one of those easy dishes you can make with very little effort. A baked potato is simply a whole unpeeled potato baked in the oven until the skin turns crisp and the inside becomes soft and fluffy. I make this often when I want something simple and comforting. You can serve these...
READ: Baked Potato Recipe
Danmuji also known as Radish Pickle or Chicken-mu is a popular Korean Side dish made with Radish, vinegar, sugar and salt. The pickle itself is crunchy, slightly sweet sour which pairs well with Korean Fried Chicken, kimbap or jajangmyeon. Korean Radish Pickle (Danmuji) I still remember eating danmuji, also known as chicken-mu, with my Korean...
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Here's a cozy, restaurant-style Indian stir-fry made with tender potatoes and crisp okra, tossed in warm, aromatic spices until everything is perfectly flavorful. Aloo Bhindi is naturally vegan and gluten-free and comes together in about 45 minutes, making it a go-to weeknight recipe. It's simple, comforting, and incredibly versatile - serve it with roti, dal […]
If you grew up eating thepla on road trips or with a hot cup of chai, this methi thepla recipe will bring back that same comfort warmly wrapped in love.
Methi Thepla is one of those things everyone has eaten somewhere, at a friend’s house, during a trip, or packed lovingly by someone’s mom. But if you’ve never tried making it at home, this is your sign to change that!
This is a surprisingly easy recipe and you only need a few ingredients to make pillow-y soft and flavorful theplas. If you’ve enjoyed dishes like Kasuri Methi Parathas or Aloo Paratha before, this recipe will feel instantly familiar. Theplas are lighter, stay soft for hours, are travel-friendly, and have that comforting, earthy flavour that makes you want to reach for just one more.
Fresh methi can sometimes taste a little sharp because of its natural alkaloids, but you can mellow that bitterness easily. The most effective way is to chop the leaves, sprinkle a little salt, mix, and let them sit for 10-15 minutes – they’ll release water, and squeezing this out removes most of the bitterness without affecting the flavour.
Using tender, younger leaves also makes a big difference, since they’re naturally milder. These small steps help you keep all the nutrition methi is loved for like iron, fibre, folate, and antioxidants, while making thepla soft, flavourful, and perfectly balanced.
Thepla is a softer, lighter Gujarati flatbread made with whole wheat flour, yogurt, and spices mixed directly into the dough. Parathas are usually stuffed and richer, often made with more ghee or oil.
This usually happens when the dough is too stiff or the theplas are cooked on low heat for too long. Make the dough soft, let it rest, and always cook on medium heat. A light brush of oil after cooking keeps them soft for hours.
Yes, you can. Use about 2 to 3 tablespoons of kasuri methi for every cup of fresh methi. The flavour will be slightly different but still delicious, and perfect for days when fresh methi isn’t available.
You can try a gluten-free version using a mix of jowar or bajra flour with a little besan for binding. Just note that gluten-free dough is more delicate, so pat the theplas by hand instead of rolling.
Methi Thepla is one of the most versatile items from the Gujarati cuisine and makes for a wonderful base to any meal. Here are some delicious ways to enjoy it:
Let this be your next lunch fix, and make extras so you can have some the next day as well & I hope this recipe becomes a regular at your breakfast table. If you make it, I’d love to see how it turns out, don’t forget to tag me on Instagram @my_foodstory!
This article was researched and written by Harita Odedra.
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If you’ve seen a green antidote for diabetes recipe in your social media feed lately, you’re not alone. Viral ads promise a 13 second green drink that “kills parasites, repairs the pancreas and stabilizes blood sugar” all without medication or lifestyle changes.
If you spend any time on social media, you may have seen videos or ads talking about a “green antidote for diabetes” usually described as a powerful drink that can help manage blood sugar or support the pancreas.
As someone who loves exploring food, wellness trends, and simple home recipes, I was curious too. So instead of ignoring it or believing everything at face value, I decided to take a balanced look at what this phrase really means and how we can turn the idea into something practical and safe.
In this post, I’ll walk you through:
Note: This article is for general information only and is not medical advice. If you’re living with diabetes or any medical condition, please talk to your doctor or dietitian before making dietary changes.
If you click on those attention grabbing videos, you’ll usually see something like:
But when you follow the link, most of the time:
In other words, green antidote for diabetics is not a recognized medical drink or a documented recipe. Most of the times It’s a marketing hook used to sell products not a simple kitchen remedy backed by credible science.
Here’s where we step away from the hype and look at what major diabetes organizations actually say.
Type 2 diabetes is a chronic metabolic condition, and type 1 is an autoimmune condition. Managing it usually involves:
No reputable guideline says a single drink can repair your pancreas in seconds or replace medical care.
Organizations like the American Diabetes Association, CDC, and major medical centers recommend focusing on: American Diabetes Association
Not as exciting as a “secret antidote”, but far more evidence-based.
Short answer:
You can absolutely enjoy green drinks, smoothies or soups as part of a diabetes-friendly eating pattern they just aren’t an antidote or cure.
The goal with any recipe for someone living with diabetes is to:
With that in mind, here’s a simple green recipe you can safely share in your blog post clearly framed as a supportive option, not a miracle cure.
To keep your post practical and safe, you can add a small how to use mini guide:
The phrase “green antidote for diabetics” sounds dramatic, and that’s probably why it spreads so quickly online. Instead of chasing secret formulas, I prefer to take the useful part of the idea more greens, more fiber, fewer sugary drinks – and turn it into a simple, realistic recipe you can enjoy.
If you try this green drink, I’d love to know how you liked it and how you served it:
No. There is no single drink, juice or smoothie that can cure diabetes. This green drink is meant to be a nutrient-rich recipe idea, not a medical treatment. Diabetes care should always follow your doctor’s or specialist’s guidance.
Green drinks can be a nice way to add: Leafy greens, Herbs
Low-calorie vegetables to your diet. The key is to keep added sugar low, watch portion sizes, and fit it into your overall eating plan. If you add fruits, keep them in small amounts and consider the total carbohydrate content.
In general, non-starchy vegetables work well, such as:
Spinach, Kale, Lettuce, Cucumber, Coriander/cilantro, Mint
Celery. They are naturally lower in carbohydrates and calories, making them easier to fit into a diabetes-friendly eating pattern.
That depends on: Your overall diet, Your blood sugar patterns
Your healthcare provider’s advice.
For many people, a small green drink without added sugar can be a regular part of a balanced diet. But if you live with diabetes, it’s always safer to check with your doctor or dietitian, especially if you’re also adjusting medications or other meals.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
This sun-dried tomato roast makes a stunning centerpiece for any holiday table. Packed with umami and filled with a hearty blend of mushrooms and potatoes, it delivers deep flavor and satisfying texture in every slice. Completely vegan, gluten-free, and soy-free with an easy nut-free option.
This is my version of a vegan holiday roast. We make this “meat” mixture with some white beans and almond flour, and process it until smooth. I also add some sun dried tomatoes for that rich, umami flavor.
The mixture becomes like a pâté in the food processor, then we spread that onto parchment paper.
Next, make the stuffing with cooked mushrooms, potatoes, and herbs. Place that on top of the bean mixture, roll it up using the parchment, and bake it.
It turns into this delicious, amazing-smelling roast that’s full of herbs and deep umami flavor from the sun dried tomatoes. It’s just perfect!
It’s completely gluten-free, but if you prefer, you can use all-purpose flour instead of tapioca starch. It’s also soy-free, since many of you asked for a soy-free option after I made that very popular tofu holiday roast a few years ago.
You can easily adjust the flavors to your taste! Use fewer sun-dried tomatoes or different herbs, if you like. I usually serve it with a side salad, my simple vegan gravy, and some roasted vegetables for a perfect holiday or dinner plate.
Continue reading: Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing
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Eggless Cookie Dough is one of those easy dough recipes as it comes together so quick and the cookies turns out perfect with this dough. This dough has a soft buttery taste, and the texture feels smooth and little chewy, almost like the normal cookie dough but without any eggs added. You can use it for making all kinds of cookies.
This is such a easy recipe when you don't want too much work. The flavor is mild and comforting, and the dough gets firmer once you chill it. I make this one day ahead when I am planning cookies for weekend, as the dough stays good in fridge for long time. It gives a neat base, so you can mix in chocolate chips, nuts or anything you like later.
[feast_advanced_jump_to]Eggless Cookie Dough is a mix of flour, butter and sugar mixed together to form a smooth, soft dough. This stays a bit soft when it's fresh but becomes firm after chilling for some time. The recipe has a buttery flavor with a tiny hint of vanilla, and the sweetness is not too heavy, so you can pair it with any add-ons easily.
This kind of dough is very common in basic home baking, specially for people who don't prefer using eggs. The butter and sugar gets creamy when whisked, and the flour gives the structure to bring everything together. You can adjust the sugar, add cocoa, add sprinkles or even change to almond essence if you want a different flavor.
It is also very forgiving dough, even if you don't whisk perfectly it still comes fine. Because there is no egg, the dough stays stable in fridge without becoming sticky too fast. Some people toast the flour before using but most time we keep it simple only. It works well for cut-out cookies, drop cookies or even to use as a layer in some desserts.
I usually make a small batch and keep in fridge, so when I get little free time in evening I just take some dough, shape quickly and bake it. Saves lot of effort and kids also like choosing what mix-ins to add.
This basic cookie dough recipe is my keeper recipe since I started baking cookies regularly for mittu. This cookie dough recipe has no rising agents so its best suitable for kids too.
When mittu was around 4 yrs , whenever we plan to go for a movie or for a long hour outing, I bake these cookies and pack it for her to avoid buying snacks for her from outside vendors. I usually bake it as cutout shortbread cookies just the way she likes it.
1.Measure and take butter in a mixing bowl, add powdered sugar to it
2.Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.
3.Now add vanilla essence and salt. Finally add in the flour
4.Mix with a spatula to form a dough.
5.Now use your hands to roll into a ball, cling wrap it and refrigerate it
Refrigerate until use.
Serve them hot with tea or milk after you bake the cookies using this dough. This goes well as small treat also because of the mild buttery flavor. You can store leftover dough in airtight box and keep in fridge for 2-3 weeks easily. If it becomes too firm, just leave it outside for few minutes before shaping. No need to freeze unless you want to keep for long time.
Yes you can skip it. You can add any other essence you like too.
Yes you can freeze, but honestly fridge storing itself works fine for few weeks.
You can use it, but the cookies come little dense since wheat flour is heavy.
Yes you can reduce it and the dough will still hold well. Just mix properly.
It is eggless so mostly fine, but I usually give only small portions avoid raw food intake.
If you have any more questions about this Eggless Cookie Dough Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Eggless Cookie Dough 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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Pori Upma is a quick and easy dish that you can make for after school snacks as it is light still filling. Masala Pori is spicy for kids and hence Pori Upma is a good alternate to it. It is healthy too with carrots & peanuts. It tastes mild and soft, and the puffed rice takes in flavors so easily, so you don't need anything fancy at all to make it taste good.
I make this Pori Upma mostly on weekdays when everything feels rushed but you still want to put something warm on the plate. The texture is soft but still has a little crunch from peanuts and carrots which makes it more enjoyable. It is different from regular upma since it is much lighter and doesn't feel heavy at all.
[feast_advanced_jump_to]Pori Upma, also called puffed rice upma, is a light South Indian dish made using pori that is softened slightly with water and then mixed with a simple tempering. The base flavor comes from onion, peanuts and spices, the pori becomes soft in just few seconds. The dish stays mild yet has a comforting taste.
You can make it spicy like masala pori, but this upma version stays very gentle in taste and suits small kids also. This recipe turns out soft and fluffy only, mainly because puffed rice absorbs water and flavors so quick. You can add grated carrot, tomato or even some tiny veggies to make it look more colorful also.
You can even squeeze little lemon juice or add a small piece of tomato if you want that slight tangy feel coming through. Peanut gives a nice crunch, and sometimes I add few cashews also when I want some extra flavor going on. If you like more spicy version, just add green chillies instead of the dry red ones, this comes out quite nice.
I usually make this on busy mornings or those evenings when I really don't feel like eating any heavy snacks. Just quick toss and done, that's why I keep doing this often only. This is one of those after-school kind of snacks that many homes still make, mainly because it gets done in just few minutes.
1.In a pan heat oil in pan - add the items listed under 'to temper' let it splutter, then add peanuts roast until crisp. Then add onion saute till transparent then add carrot,turmeric powder.
2. Saute for 2-3 minutes. Meanwhile take pori in a strainer.
3.Rinse it once, squeeze excess water and add it to the pan. Toss it well.Alternatively you can soak for 2 minutes then squeeze excess water too.
Serve hot / warm!
Serve them hot with a cup of tea or as a simple evening snack. This goes well with some chutney also but most time we eat it plain only. You can store leftover pori upma in fridge for few hours but it tastes best when served fresh. If storing, reheat lightly in a pan to bring back the softness. Don't add water again.
Yes you can add a small tomato for slight tangy taste. It mixes well with pori.
Yes you can skip peanuts or add cashews instead. Both works fine.
You can soak for 2 minutes or just rinse once. Both gives slightly different texture.
You can but the final upma will be slightly spicy. The plain pori gives more mild taste.
Not much, pori stays almost same size, so this quantity serves one or two only.
If you have any more questions about this Pori Upma do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Pori Upma? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Kimbap (Korean sushi roll) also known as gimbap. This vegetarian kimbap is called Yachae Kimbap (야채 김밥) in Korea and this is the most basic kimbap variety available. Learn how to make perfect looking kimbap with step by step pictures. Vegetarian Kimbap Kimbap was completely new to me until our Korean trip, and we instantly fell...
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Dubai kunafa chocolate is a rich, dreamy dessert that combines crunchy roasted kunafa, creamy chocolate and pistachio butter. This version is a fun and chocolatey twist to the classic kunafa. The best part about this chocolate is you only need very few ingredients like kataifi, pistachio butter, chocolates, butter and sugar. Kunafa Chocolate Recipe The...
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If green chutney is a star ingredient in your kitchen, you’re going to love this recipe. It’s juicy, flavorful, and cooks up quickly, making it perfect for both weeknight dinners and weekend grilling.
When the weather starts to get chilly, this is the kind of chicken you actually feel like eating. Reminding us of our favorite street food stalls, it’s warm, fresh, and unlike them, not loaded with those heavy masalas.
The coriander and mint give it such a clean flavour, and the whole thing cooks quickly, which is always a plus. And the colour? It just makes the plate look happy. If you’ve tried simple recipes like our Chicken Curry, this has that same comfort but with a lighter, greener twist.
Yes, you can! Thaw it completely, squeeze out the excess water, and blend it into a puree. Fresh spinach gives you a brighter colour and flavour, but frozen works in a pinch and saves you the blanching step.
Spinach turns dark when it’s overcooked or not cooled quickly enough after blanching. The ice bath is key, it stops the cooking process immediately and locks in that vibrant green colour. Skip it, and you’ll end up with a dull, olive-toned curry.
Absolutely! Methi (fenugreek leaves) will give you a slightly bitter, earthy flavour that’s delicious with chole. Kale works too, though it’s a bit tougher, so blanch it a little longer. Amaranth leaves or mustard greens are also great options if you want to switch things up.
Cook the spinach puree for a good 3-4 minutes after adding it so it absorbs all the masala and thickens up. If it’s still too thin, let it simmer uncovered for a bit longer. The curry should have a thick, coating consistency, not a soupy one.
Hariyali Chicken pairs beautifully with simple sides that let the herby flavour shine. Here are some recipes from the blog you can serve it with:
Perfect with Indian Breads
Great with Rice
For a Bigger Spread
Now it’s over to you. Go ahead & try this at your home, don’t forget to tag me on Instagram @my_foodstory when you do. I’d love to see your Hariyali Chicken and how you make it your own!
This article was researched and written by Harita Odedra.
The post Hariyali Chicken appeared first on My Food Story.
If you are looking for a delicious, nutrient-packed spin on traditional sourdough, this Sourdough Sweet Potato Loaf is about to become your new favorite bake. Combining the tangy complexity of sourdough with the natural sweetness and moisture of roasted sweet potatoes, this loaf is perfect for breakfast toast, warm fall dinners, or simply enjoying it...
The post Sourdough Sweet Potato Loaf appeared first on Zesty South Indian Kitchen.
Sambar Vada is nothing but medhu vadai dunked in hot sambar with chopped raw onion and coriander leaves. Sambar Vada is recipe made with basic ingredients. It's just crispy medu vadas soaked in hot sambar till they turn all soft and juicy. The vadas soak up sambar for few minutes, it turns soft inside but still holds a tiny bite outside makes it so tasty.
This dish is very common for breakfast or evening tiffin in lot of South Indian homes and small hotels. You will mostly see it in the menu along with idli, dosa, pongal. It tastes the best when both vada and sambar are hot and fresh. Even leftover vadas works nicely for this. Just pour hot sambar and add onion on top, it will feel like a new dish again.
[feast_advanced_jump_to]Sambar Vada is basically a simple tiffin where medu vadas are soaked in hot sambar till they turn soft and absorb all that flavor. These vadas are made with urad dal batter mixed with onion, curry leaves and pepper, then shaped in the center and fried till golden. They soak the sambar, and becomes soft, juicy and very comforting to eat.
The nice thing here is the mix of textures. You get the soft soaked vada, a slightly thick sambar and that crunchy bite from raw onions. A small spoon of ghee or some coriander gives a good aroma also. For this recipe, hotel style sambar works well because the flavor is a bit stronger. It should not be very thick or very thin, so it coats the vadas nicely.
You can soak the vadas first in thin sambar and then pour little thick sambar on top if you want more. You can add grated carrot, coconut or little ghee also if you like richer taste. If you want very soft vadas, soak a bit longer. If you want them slightly firm, soak less time and serve quickly.
I usually make Sambar Vada on weekends when I get time to soak and grind the dal properly. It becomes a filling meal so no need for too many sides also. It is simple but tastes really homely.
Usually in hotels they use leftover medhu vadai(they make for morning breakfast) for making sambar vadai.I love sambar vadai only in selected hotels, amma loves sambar vadai so thought of trying it at home when I made hotel sambar.It is very easy to make ,so do try this at home and enjoy!
1.Rinse urad dal twice, then soak for 2 to 3 hours at least.
2.Then add it to wet grinder. Grind it with very little water. Grind it to a thick batter. Scrap the sides every now and then.Grind it for at least 30 minutes. When you take a pinch of the batter and put it in water, it should float that's the right consistency. The batter should be more like butter very smooth and light.
3.Now transfer the batter to a mixing bowl, add chopped onion, curry leaves and whole pepper, Mix well. Add required salt.
4.Now take a lemon sized ball, using your thumb finger make a small hole in the center like shown.
5.Heat oil, add the vadai into the oil.Similarly make other vadais too. As I used my small kadai I fried only 2 vadais at a time. Fry till golden.Prepare all the vadais similarly and make it ready.
6.Now take ¼ cup sambar in a bowl, add little hot water and dilute it.
7.Now add the prepared vadais into the diluted sambar, soak it for 2 minutes,then take it out and place it in the serving plate.
8.Now pour thick hot sambar over it. Add chopped onion, sprinkle chopped coriander leaves.
Serve hot!
Serve hot for breakfast, brunch or evening tiffin with coffee or tea. For guests, keep vadas ready and just heat sambar before serving. Leftover vadas can be stored in airtight box and reheated on tawa or oven. Once soaked, better to finish the dish the same day.
Yes, just warm them slightly and soak in hot sambar.
Yes, skip onions in both batter and garnish. Curry leaves and pepper give enough flavor.
Add a little rice flour or rava, but don't add too much. Next time grind with less water.
Yes, regular sambar works. Keep it not too thick so vadas absorb better.
Usually 2-3 minutes is enough. If you want softer vadas, soak a bit longer.
If you have any more questions about this Sambar Vada Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Sambar Vada 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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Crème Brûlée is a classic French dessert that looks elegant but is easy to make at home. You only need cream, milk, sugar and some cornstarch to get that smooth custard texture. This Crème Brûlée recipe gives you a silky custard with a proper caramel crust. The dessert tastes rich but feels light because the...
READ: Crème Brûlée Recipe
The best Friendship tea recipe with tang also known as Russian Friendship tea or tang tea. This is a cozy, old fashioned friendship tea recipe is an instant spiced tea mix made with Tang, instant tea, lemonade mix and warm spices. If you grew up in the era of church cookbooks, potlucks and handwritten recipe cards, there’s a good chance you’ve met this cozy classic Russian Friendship Tea.
This old-fashioned Friendship Tea recipe with Tang is a sweet, citrusy, spiced instant tea mix that you stir into hot water whenever you want a warm hug in a mug. It tastes like orange and lemon with gentle black tea and just enough cinnamon and cloves to feel like winter and holidays in one sip.
I was introduced to this instant spiced tea recipe in 90’s in a brunch time gathering in Air Force mess. A warm and cozy drink and then I got the recipe from the mess library in an old cook book and since that time this russian spiced tea is my winter essential.
I love keeping a big jar of this friendship tea mix in my pantry during the colder months. It’s perfect for last minute guests, late night something warm cravings, and it doubles as the easiest homemade holiday gift. You mix everything once, store it in jars, and then just stir a spoonful into hot water whenever you want a cup.
Friendship Tea is an old school American drink mix that became popular in the 1960s–80s. You’ll also see it called:
Despite the Russian name, this is not a traditional Russian recipe. It’s a very American pantry treat. The base is simple:
You stir all the dry ingredients together to make an instant spiced tea mix, store it in a jar, and then mix it with hot water to serve.
It’s called friendship tea because the recipe was often shared between friends, and people gifted jars of the mix at Christmas, church events, and neighborhood gatherings. It’s one of those nostalgic recipes from grandma’s kitchen.
If you’re as tea-obsessed as I am, don’t miss my other tea recipes from soothing herbal blends to classic masala chai.
Here’s why this friendship tea recipe with Tang deserves a spot in your winter rotation:
If you love cozy winter drinks, you might also enjoy my best homemade hot chocolate recipe for a rich, creamy chocolate treat.
Here’s what you need to make this friendship tea with Tang and instant tea.
Note: Since We do not have instant black tea powder, I used instant lemon Iced tea mix so I skipped lemonade mix altogether.
You can make the classic friendship tea or add a twist:
This instant Russian tea mix is incredibly easy to put together. You’ll spend more time smelling the spices than actually working.
Now the fun part making the actual friendship tea.
For making iced friendship tea recipe:
This Russian Tea recipe is very forgiving. Here are some ways to tweak it.
If you want to reduce the sweetness:
You can experiment with sugar-free drink mixes: For this use sugar free orange drink mix instead of Tang and sugar free lemonade drink mix. Keep the same amount of instant tea and spices.
If you want to sip this at night swap the regular instant tea for decaf instant tea. Everything else stays the same.
If you can’t find instant tea or iced tea powder you can still make Friendship tea without Instant Tea powder with brew tea method.
Depending on the jars you use, one batch (with the measurements in this post) will roughly fill:
This makes them perfect holiday gift for:Teacher gifts, Neighbors, Co-workers, Hostess gifts, Book club or church gathering favors.
Because everything in this friendship tea mix is dry and shelf-stable, it keeps well when stored properly.
How long does friendship tea mix last?
On gift jars, I like to write a simple Best by date about 9–12 months from the day I make it.
This old fashioned friendship tea recipe is made for cozy moments. Here are a few ways to serve it:
For adults, you can also:
Yes Russian tea and friendship tea are very similar and the names are often used interchangeably. Both are instant spiced tea mixes made with Tang, instant tea and warm spices. Some families call it Friendship Tea, others call it Russian Tea.
Tang is what gives this tea its nostalgic orange flavor, so the taste will change without it. You can use another orange-flavored drink mix as a substitute, but for that classic “church cookbook” flavor, Tang is the closest match.
Yes, but it won’t be an instant dry mix anymore. You can make a strong pot of black tea and stir the Tang, lemonade mix and spices directly into the hot brewed tea. Serve immediately. For a true pantry-friendly mix, instant tea works best.
Start with 1 tablespoon of mix per 6–8 oz hot water. If you prefer a very strong or sweet cup, add a little more mix. If it’s too strong, simply dilute with more water.
If you use regular instant black tea, then yes, there is some caffeine. To make it caffeine-free, simply swap in decaf instant tea.
Absolutely. Add hot water to a slow cooker or large beverage dispenser and whisk in the friendship tea mix to taste. Start with ½ cup mix per 8 cups (2 liters) of hot water and adjust based on how sweet and strong you want it.
Yes. Dissolve the mix in a little hot water first, then top up with cold water and ice. It makes a refreshing citrusy iced tea with warm spice notes.
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