Thai sticky rice aka glutinous rice is traditionally soaked and cooked fluffy. The cooked sticky rice is then covered in a creamy coconut sauce and paired with fresh mangoes. This is a classic, traditional and staple dessert in Thailand. Thai sticky mango is also known as "Khao Niew Mamuang" in Thai. Thai Sticky Rice with...

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Kadala Curry for Puttu or Puttu Kadala Curry is a well known combo from Kerala. It is also known as kadala curry, kadala kari, kondakadalai curry which uses black chana or kala chana while chana masala use white chickpeas. Learn how to make this wholesome chana curry for breakfast with step by step pictures and...

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Mushroom Barley Soup Recipe

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If there’s one dish that instantly reminds me of simple, satisfying, everyday Indian cooking, it’s aloo matar. Soft potatoes, sweet green peas, a tomato-based masala that comes together in minutes, this one’s pure comfort food!

This aloo matar recipe is the kind of sabzi you make when you want something quick, hearty, and reassuring without too much effort. It’s also a classic for a reason: minimal ingredients, pantry-friendly, and it pairs beautifully with everything from roti and paratha to jeera rice.

This is such a common Indian recipe that every house has their own version, and here’s mine. A simple, fuss-free aloo mutter recipe that’s cooked entirely in the pressure cooker, yet tastes like something straight out of your mum’s kitchen. You need to try it ASAP ❤️

Aloo Matar Ingredients 

Potatoes: Gold and Russet potatoes, cut into small cubes. If you’re in India, try to use new potatoes as they have a lower starch content that works better for this recipe. 

Peas: I have used fresh peas here as they’re in season, but frozen work just as well

Tomatoes: finely chopped to form the base of this potato peas curry. 

Whole spices: cumin seeds, mustard seeds, kalonji (nigella seeds) add a subtle nutty warmth and aroma.

Powdered spices: turmeric, coriander, cumin, and red chilli powder for flavor and color. 

Aromatics: finely chopped ginger and green chillies deliver flavor, aroma, and subtle heat.

Oil: I have used groundnut oil, but any neutral-flavored oil such as vegetable, canola, rice bran, etc. will work. 

Salt: for seasoning 

Coriander leaves: to garnish 

Frequently Asked Questions

Richa’s Top Tips

• Dice potatoes to the same size so they cook nice and even without breaking down
• Use ripe, juicy tomatoes for the best flavor and natural sweetness. You can even blend them if you prefer a smoother gravy
• Add a touch more water if you want a runnier matar aloo; keep it less for a thicker sabzi that pairs with rotis.
• Let the pressure drop naturally. This extra few minutes helps the potatoes soften perfectly without turning mushy.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: You can freeze aloo matar for up to 2 months. Let it cool completely and store in portioned containers.
• Reheating: Reheat gently on the stovetop or microwave. Add a tablespoon of water if it looks too thick to freshen it up.

Customisation Ideas

• Make it without a pressure cooker: Simply cook covered in a kadai. It takes a bit longer, but the result is just as delicious.
• Add onions: I have grown up eating this curry without onions and garlic, but if you prefer an onion-tomato base, sauté finely chopped onions before the tomatoes.
• Make it richer: I love adding a splash of cream or a spoonful of cashew paste at the end when I want something a little more indulgent. 

Serving Ideas

• With rotis: The classic combo. A simple roti + warm aloo matar is the kind of everyday meal that just hits the spot.
• Pair with jeera rice or plain steamed rice: The light gravy from the potato peas curry coats each grain beautifully and makes for a cozy, no-fuss lunch.
• As part of a full Indian thali: Add dal, rice, a quick salad, papad, and some achar. Aloo mutter fits effortlessly into any thali-style meal.
• With pooris on weekends: This is a nostalgic favourite. Hot puffed pooris and matar aloo is a combination that never disappoints.
• Alongside raita: Whether it’s boondi raita, onion raita, or plain curd with some chaat masala, the creamy coolness balances the warmth of the sabzi really well.

Aloo matar is one of those dishes that proves how comforting simple food can be. With just a handful of everyday ingredients, you get a warm, homely curry that works for quick weeknight dinners, lunchbox days, and everything in between.

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Aloo Matar | Potato Peas Curry

Homely and delicious, this aloo matar recipe is epitome of simple, everyday Indian cooking. This version is without onion, garlic and comes together quickly in the pressure cooker.

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 persons

Calories 152kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 1 tablespoon groundnut oil or any neutral flavoured oil
• ¼ teaspoon cumin seeds jeera
• ¼ teaspoon mustard seeds rai
• ¼ teaspoon kalonji nigella seeds
• 1 tablespoon finely chopped ginger
• 2 green chillies finely chopped
• 1 cup chopped tomatoes 2 large / 200 gms
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon red chilli powder
• 2 potatoes / aloo cut into ¼ inch cubes, 220 gms
• ½ cup green peas / matar
• ½ – ¾ teaspoon salt
• 1 cup water
• 2 tablespoons finely chopped coriander leaves

Instructions

• Heat oil in a pressure cooker, add cumin, mustard, nigella seeds and once they splutter, add ginger, green chillies and saute for a few seconds till fragrant.
  1 tablespoon groundnut oil or any neutral flavoured oil, ¼ teaspoon cumin seeds, ¼ teaspoon mustard seeds, ¼ teaspoon kalonji, 1 tablespoon finely chopped ginger, 2 green chillies
• Add tomatoes and spice powders – turmeric, coriander, cumin, red chilli, saute for 2 minutes. Cook covered with the lid for 5 minutes till the tomatoes turn mushy.
  1 cup chopped tomatoes, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon red chilli powder
• Add potato cubes, green peas, salt, stir well, add water and close the lid of the pressure cooker. cook on high till the first whistle and on low for 3 whistles till the potatoes and peas are cooked well. Let the cooker depressurize by itself, add coriander leaves, mix and serve.
  2 potatoes / aloo, ½ cup green peas / matar, ½ – ¾ teaspoon salt, 1 cup water, 2 tablespoons finely chopped coriander leaves

Nutrition

Calories: 152kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 471mg | Potassium: 646mg | Fiber: 5g | Sugar: 4g | Vitamin A: 378IU | Vitamin C: 37mg | Calcium: 49mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Aloo Matar | Potato Peas Curry appeared first on My Food Story.

Bryant Park Winter Village is my favorite NYC Christmas market for glittering lights, outdoor ice skating and cosy winter food right in the middle of Midtown Manhattan.

Bryant Park Christmas market (officially Bank of America Winter Village at Bryant Park) feels like a European-style holiday village tucked between skyscrapers, complete with a huge Christmas tree and a rink full of happy chaos.

In this guide, I am sharing my exact experience at Bryant Park Winter Village: I’m breaking down Bryant Park Winter Village dates, hours, how I planned the visit, what I ate and you can eat at Bryant park winter village, how the ice rink works, what I’d do differently next time and all the little tips I wish I had known before going.

Also I am sharing Bryant park village hours, things to do and insider tips so you can plan the perfect holiday visit.

Always double-check the official Bryant Park Winter Village website for this season’s exact dates, hours and prices before you go.

What Bryant Park Winter Village Feels Like When You Actually Walk In

The first time I walked into Bryant Park Winter Village, it felt like stepping into a movie set. One minute I was on a regular Midtown sidewalk, dodging people and traffic; the next minute I was surrounded by glass kiosks wrapped in garlands, fairy lights overhead, the sound of skates on ice and the smell of coffee and churros drifting across the park.

Winter Village is the seasonal transformation of Bryant Park into a full winter playground:

• An outdoor ice rink in the middle
• Dozens of glass “jewel box” holiday shops wrapped around it
• The Lodge area where you can warm up with a drink
• A big, beautifully lit Christmas tree and Manhattan’s skyline as the backdrop

What I love most is that you can simply walk in. There’s no ticket gate just to enter, no pressure to do everything. You can browse, snack, people-watch, or sit with a hot drink and just soak up the atmosphere.

Bryant Park Winter Village: Dates, Hours & How I Planned Timing

The exact dates and hours change slightly every year, but the general pattern is the same:

• Bryant Park Winter Village dates: Winter Village season usually opens in late October and runs until early March. This year Bryant Park’s Winter Village by Bank of America is expected to continue the activities through March 1, 2026.
• The Holiday Shops typically open from late October until just after New Year, often the first few days of January.
• The 17,000-square-foot ice Skating rink stays open usually into March.
• Bryant Park Winter Village Hours:

I planned Bryant Park Winter Village as an afternoon into evening activity. Here’s how I approached timing.

My Simple Timing Rule

1. Arrive before sunset
   I went in while there was still some daylight so I could see the shops, take photos and get my bearings without the full evening rush.
2. Stay as the lights come on
   This is the magical part. The Christmas tree lights up, the rink looks like a postcard, and suddenly it feels like pure holiday energy.
3. Avoid Saturday night if possible
   I purposely chose a weekday evening to avoid the heaviest crowds. It was still busy and lively, but I could move around and actually enjoy it.

Getting to Bryant Park Winter Village (What Actually Worked)

Bryant Park is in Midtown Manhattan, between 40th & 42nd Streets and 5th & 6th Avenues, right behind the New York Public Library.

I found it very easy to reach using the subway:

• 42 St: Bryant Park (B, D, F, M) drops you right by the park.
• Times Sq: 42 St (A, C, E, 1, 2, 3, 7, N, Q, R, W) is a short walk.
• 5 Av / 42 St (7 train) works well if you are already on the 7 line.

From Times Square, I just followed Google Maps and within a few minutes I could see the lights and the tree peeking through the buildings.

Good To Know Before You Go

A few small, practical things that made my evening at Bryant Park Winter Village smoother:

• Restrooms:
  Bryant Park has public restrooms right in the park, and they’re surprisingly nice for a city park. There can be lines in the evening, so I try to go before it gets extremely crowded.
• Cards, cash and tipping:
  Most stalls accept credit cards and contactless payments, but I like to keep a little cash for small purchases or tips. Some places may have a small minimum for card payments.
• Crowds and personal space:
  It does get busy, especially in December evenings and on weekends. I wore a crossbody bag that I could keep zipped and in front of me and avoided carrying anything I’d be sad to lose.
• Families and strollers:
  You’ll see lots of families with children. Strollers are fine, but paths can feel tight at peak times, so I’d go a bit earlier in the afternoon if I were visiting with younger kids.
• Accessibility:
  The park paths are mostly flat and easy to walk. If accessibility is important for you (wheelchair, mobility aids or sensory needs), it’s worth checking the latest details on the official Bryant Park website before you go and avoiding the busiest weekend evenings.
• Warm-up spots:
  The Lodge is my favourite place to warm up while still feeling part of the action. If it’s too busy, the New York Public Library right next door is another lovely indoor pause during the day.

Best Things To Do at Bryant Park Christmas Market

Once I stepped inside, I realised it’s easy to get overwhelmed by choice. This is exactly how I structured my evening and what I’d recommend.

Browsing the Holiday Shops

I started with a slow loop around the Holiday Shops. The glass kiosks are packed with:

• Handmade jewelry
• NYC themed prints and art
• Candles and soaps
• Winter hats, scarves and gloves
• Christmas ornaments and small gifts

I treated it like a treasure hunt rather than a shopping marathon. I paused at stalls that felt different or thoughtful instead of trying to see every single one in fast-forward. It’s also a great way to warm up your hands, because most stalls have a little warmth coming from inside!

What I loved most: you can find gifts that don’t feel generic touristy. I spotted some beautiful small-batch candles, unique ornaments and artwork I could picture on a gallery wall.

What To Eat at Bryant Park Winter Village Holiday Market : Bryant Park Winter Village Food

Food was a big part of why I was excited about Bryant Park Winter Village food. I wanted to nibble my way through the market instead of sitting down for a formal dinner.

If you are curious about Bryant park winter village food, Here’s what I actually ate:

• Vegetarian corn dogs
  I didn’t expect to find these, but they were such a fun, nostalgic snack with a veggie twist. Crispy outside, soft inside, and perfect to eat while walking around.
• Churros with Nutella
  This was pure indulgence. Warm churros, a generous amount of Nutella, and the cold air around us. It’s one of those things you absolutely cannot eat gracefully, but that’s the charm.
• Coffee
  I grabbed a coffee partly for warmth and partly for the ritual. Holding a hot cup while you walk around the market just feels right.
• Cookies
  I picked up cookies as a “snack for now, snack for later” situation. They also make easy edible souvenirs if you have some willpower.
• Beer
  We ended the food walk with a beer, standing near the rink and watching people skate. It felt casual and relaxed, not like being in a bar; more like being in the middle of a movie scene with your drink in hand.

If you’re vegetarian like me, it is absolutely possible to enjoy the food scene here. Many stalls have clearly marked vegetarian options, and there’s a good mix of savoury and sweet. My tip is to share everything so you can taste more without feeling too full too fast.

Ice Skating at The Rink (What I Learned)

The rink in Bryant Park is the star of Winter Village. The special thing about it is:

• Admission to the ice is free if you bring your own skates and
• You just pay for skate rentals and extras if you don’t have your own pair.

Here’s how I approached it:

1. Checking slots online
   I checked available time slots online before finalising my day. The popular evening times do get booked up, especially closer to Christmas.
2. Deciding on skates
   I didn’t have my own skates with me, so I went with skate rentals. If you’re traveling light, rentals are much easier than lugging skates across the city, but if you’re local and you do have skates, it’s an easy way to save money.
3. Arriving early for my session
   I gave myself about 30 minutes before the chosen time, just to be safe. There’s usually a bit of a process: checking in, getting skates, adjusting them, and dealing with your bags.

I am not a professional skater by any means, but even a few slightly wobbly rounds on the ice, with the tree on one side and skyscrapers glowing above, felt very special. If you enjoy people-watching, you could also happily skip skating and just observe the mix of pros, cautious beginners and kids zooming past.

Warming Up at The Lodge & Watching the Rink

After a while in the cold, The Lodge is exactly where I wanted to be. It’s a covered area with seating, bars and food counters, and large windows looking out over the rink.

I loved that I could:

• Sit down and actually feel my fingers again
• Sip something warm (or bubbly)
• Watch skaters without freezing in the wind

If you are visiting with friends or family who do not want to skate, this is a great base. Some seasons also offer extra experiences like igloos or bumper cars on ice, and those look like a lot of fun if you want to turn it into a “special occasion” night.

Finding the Best Photo Spots (What Worked For Me)

I went in already thinking “this is going to be Instagram heaven,” and it really is. These angles worked best for me:

• Looking down the central path of the Holiday Shops with the Christmas tree in the background
• Shots of the rink and tree from slightly higher up, near the New York Public Library side
• Close-ups of the kiosks with fairy lights and decorations, especially at blue hour when there is still a hint of sky colour

My favourite photos came right after sunset, when the sky was deep blue and the lights had just come on. Full dark is also pretty, but blue hour gives you that extra dimension.

When I’d Visit Again | Best Time of Day & Season to Visit Bryant Park

After experiencing it once, here’s how I’d plan it next time.

Time of Year

• Late November to just before Christmas: the best combination of full holiday decorations and an electric atmosphere.
• Early season (late October / early November): better if you prefer space to move around and don’t mind fewer decorations.
• Early January: still has a winter feel, but the Holiday Shops close soon after New Year, so I’d go before the first week of January if shopping is important to you.

Time of Day

• Weekday late afternoon into evening is ideal.
• I would personally avoid Saturday evening unless I was fully mentally prepared for maximum crowds.

What I Wore (And What I’d Recommend)

New York winter is not just about the temperature; it’s about the wind. I was very grateful for:

• A warm, long coat
• A chunky scarf that I could pull up over my face when the wind picked up
• Gloves I could still use my phone with
• Comfortable boots with good grip
• Layers: thermal under a sweater under the coat

If you feel the cold easily, don’t underestimate how chilly it feels when you are outside for a few hours, standing in lines or just wandering slowly. Layering made it much easier to enjoy the evening instead of constantly looking for heat.

How Much I Spent (And How to Keep It in Check)

I went into Bryant Park Winter Village with a “treat myself, but not go wild” mindset.

Here’s roughly how my spend broke down (for two people):

• Vegetarian corn dogs (about 15$ each)
• Shared churros with Nutella ( 18$)
• Coffee (5$)
• Hot Chocolate (10$)
• Cookies (5$)
• beer (25$ for 2)
• Ice skate rentals and locker/bag storage ( from 25$-50$ depends on time and season-We did not skate)

It definitely cost more than a random street snack, but less than a full sit-down dinner and entertainment somewhere else in Midtown. It’s festive season so expectedly little high for a festive evening out.

If you’re on a tighter budget, you can:

• Skip skating and just enjoy the market and decorations.
• Share snacks instead of everyone ordering their own.
• Set a souvenir budget in advance (for example, “one ornament and one edible treat”).

It’s absolutely possible to enjoy Winter Village on more of a “walk, look, snack and soak it in” budget rather than a big shopping spree.

My Simple Evening Bryant Park Itinerary You Can Copy

As much as I believe in go with the flow, I wanted to visit new places and revisit a few old ones, couple of dining experiences, meeting friends, and some shopping I made sure to plan in my intenarary in advance. If I had to turn my Byrant park winter village visit into a repeatable plan, it would look like this:

3.30 pm
Arrive at Bryant Park, do a full loop of the Holiday Shops while it’s still light, and mentally mark stalls you want to return to.

4.30 pm
Start the food walk: vegetarian corn dogs, churros with Nutella, coffee in hand. This is where the I’ll just taste one bite” plan usually fails in the best way.

5.30 pm
Pre-booked ice skating session at the rink. Arrive a bit earlier to give yourself enough time.

7.00 pm
Warm up at The Lodge with a drink and maybe cookies. Sit for a while and just watch the combination of music, skaters and city lights.

8.00 pm onward
Walk past the New York Public Library, then continue towards Times Square, Fifth Avenue windows or Rockefeller Center if your energy allows. It’s all fairly walkable from here.

Bryant Park Winter Village vs Other NYC Christmas Markets (My Honest Take)

New York has a few lovely holiday markets, but if I had to choose just one, I would still pick Bryant Park Winter Village because:

• You get ice skating + Christmas market + tree + Midtown skyline all in one place.
• The atmosphere feels very “New York at Christmas” without needing a ticketed event.
• It’s easy to plug into any Midtown itinerary.

If I had more time, I’d pair it with:

• Union Square Holiday Market for more local / artisan gifts.
• Columbus Circle Holiday Market combined with a winter walk in Central Park.

But for a first-timer or a short trip, I feel Bryant Park Winter Village is the one that feels like stepping straight into the holiday version of New York that we see in Christmas movies.

FAQs About Bryant Park Winter Village

Seeing Bryant Park Without the Christmas Market

A few days before Winter Village officially opened, I happened to walk past Bryant Park on a cold winter morning. There were no holiday shops yet, no Christmas tree, no music just a quiet city park waking up for the day.

It felt almost like seeing a before picture. The same tall buildings, the same open space, but calm and a little bare… and then a few days later the exact same spot turned into a glowing, busy Christmas village with lights, skaters and food stalls everywhere.

Office workers were cutting across the paths with coffee in hand, a few people were reading on benches, and the empty rink space was still being set up behind the fences. So if you are visiting Bryant Park in summers or post holiday market it looks like this. We also grabbed our coffee’s and cookies from the whole foods which is just across the street and sat down to soak in the vibes.

I actually liked having both versions in my head. It reminded me that Bryant Park is a lovely place to wander even without the Christmas market, and that Winter Village is this seasonal layer of magic the city puts on top.

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Christmas Cornflake Wreaths are little treats made with marshmallows, cornflakes, butter and shaped into small green wreaths. They look bright and festive and comes together in just few minutes perfect for this holiday season. These wreaths tastes lightly sweet with a soft chewy texture and a small crunch coming from the cornflakes.

You can make this when you want a quick snack that doesn't need baking or too much planning around. They store well in fridge well and stays soft because of the gooey base, so it's quite easy to keep. These are fun to make as a small family activity, and I usually prepare them when everyone feels like having something tiny but bit festive.

About Christmas Cornflake Wreaths

Christmas Cornflake Wreaths are a simple no-bake sweet made with butter, marshmallows and cornflakes mixed with little bit of green color. The mixture is shaped into tiny wreaths, and small candies are pressed on top to give that nice Christmas look. The texture stay lightly chewy while the cornflakes still add a crisp bite here and there.

Wreath cookies are fun treats that you can make for your kids during this festive season. I am sure kids will love it ! It is very easy and fun to make these wreath cookies, it just takes 10 minutes of your time to make this cute and delicious treat!

It's been a tradition to make these cornflake wreaths every year for Christmas. This recipe is quite popular during Christmas since it doesn't need oven or long cooking time at all. These wreaths stay firm once chilled, so you can arrange them easily on platter without trouble. You can make them in different sizes, and the green shade gives that cheerful holiday touch.

The flavor mainly comes from melted marshmallows and butter, while vanilla gives a warm small note which goes nice with everything. You can decorate with any red candy, and the whole wreath looks colorful without doing much effort. It's a recipe you can tweak by changing shades or using different candies also if you want.

I usually make these on Christmas Eve when I want something fast and not too heavy on stomach. Also kids enjoy making them.

Christmas Cornflake Wreaths Ingredients

• Cornflakes - I have used this as the crunchy base and it gives a light crisp texture. You can replace with rice krispies also for a softer kind of crunch.
• Marshmallows - I added this for the gooey hold and chewy sweetness, it bind everything nicely. You can use mini or big marshmallows, both works fine.
• Butter - I have used this to melt the marshmallows smoothly and add small rich flavor. You can swap with ghee too, but butter gives better taste mostly.
• Vanilla essence - I added this for mild flavor and it goes well with the marshmallow sweetness. You can use almond essence also if you prefer.
• Green food color - I have used this to color the mixture. You can use gel or natural color also.
• Red candies - I add on top for decoration and mild crunch. You can use gems or small candy pieces too if you like.

Similar Recipes

• Chocolate Cornflakes
• Fruit Cookies
• Basic cookie dough
• Nutella cookies
• Shortbread cookies

How to make Christmas Wreaths Step by Step

1.Measure your ingredients and get ready. To a sauce pan - add butter.

2.Melt it, now add marshmallows, add vanilla essence.

3.Then add green food color, keep cooking in low flame. The marshmallows will start melting.

4.When it is fully melted without any lumps, should be a goey liquid this is the right stage.

5.Add cornflakes give a quick mix so that it evenly coats it. Switch off

6.Allow it to cool for 2 minutes. Scoop out using a ice cream scooper.In a tray lay butter paper, add a scoop.

7.Dip your fingers in water, use your fingers to form wreath shape by making a hole in the center.It may stick so dip your fingers in water once then shape. Do not use more water then the cornflakes will become soggy. Make small wreaths.

8.Then take your candies and just press it to each wreath,it will stick to it. Chill it for an hour and enjoy!

Serve!

Expert Tips

• Melting stage - I make sure to melt marshmallows fully until smooth because lumps will make shaping little difficult and wreaths won't looks neat.
• Shaping time - I usually shape them when mixture is still warm because once it cools down it become tight and sticks a lot.
• Water - Try not to use too much water on your fingers, just dip once lightly so mixture doesn't turn soggy.
• Color - I add green color slowly and mix because it becomes too bright very easily, adjusting little by little works better.
• Candy pressing - I make sure candies are added when mixture is still soft so they stick properly and stays in place after chilling.

Serving and Storage

Serve them hot with other Christmas snacks or keep them chilled before serving for firmer bite. They go well with cookies, brownies or any holiday sweets. Store leftover in airtight box for two to three days and keep in fridge if you want them to stay firm. Reheat is not needed for this recipe, just keep in room temperature few minutes before eating.

FAQS

1.Can I skip marshmallows?

You can skip and use honey with brown sugar sauce but taste and texture will change little compared to marshmallows.

2.Can I make this in advance?

Yes you can make one day early and keep chilled, it stays fresh and firm without losing shape.

3.Can I use natural food color?

Yes you can use natural green shade but color may come lighter, still looks good for wreath shape.

4.Can I add different toppings?

Yes you can just add sprinkles, small stars or any colored candy pieces for extra decoration.

5.Can I make a bigger wreath?

Yes you can press the mixture into a bundt pan and make one large wreath for center piece, it looks nice for parties.

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

Tried this Christmas Cornflake Wreaths 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 Cornflake Wreaths Recipe

Christmas Cornflake Wreaths are little treats made with marshmallows, cornflakes, butter and shaped into small green wreaths. They look bright and festive and comes together in just few minutes perfect for this holiday season. These wreaths tastes lightly sweet with a soft chewy texture and a small crunch coming from the cornflakes.

Course Baking, sweet

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

Keyword 30 mins recipes, butter recipes, christmas recipes, cookie recipes, Festival, no cook recipes, vanilla recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 wreaths

Calories 99kcal

Author Sharmilee J

Ingredients

• 1 and ½ cups cornflakes
• 1 cup marshmallows loosely packed
• 2 tablespoon butter
• ¼ teaspoon vanilla essence
• few drops green food color
• few red candies I used M and M

Instructions

• Measure your ingredients and get ready. In a sauce pan - add butter.
• Melt it, now add marshmallows, add vanilla essence.
• Then add green food color, keep cooking in low flame.
• The marshmallows will start melting. When it is fully melted without any lumps, should be a gooey liquid this is the right stage.
• Add cornflakes give a quick mix so that it evenly coats it. Switch off.
• Allow it to cool for 2mins.
• Scoop out using a ice cream scooper. In a tray lay butter paper, add a scoop.
• Dip your fingers in water, use your fingers to form wreath shape by making a hole in the center. It may stick so dip your fingers in water once then shape. Do not use more water then the cornflakes will become soggy.
• Make small wreaths.
• Then take your candies and just press it to each wreath, it will stick to it.
• Chill it for an hour and enjoy Christmas Cornflake Wreaths!

Notes

• Melting stage - I make sure to melt marshmallows fully until smooth because lumps will make shaping little difficult and wreaths won't looks neat.
• Shaping time - I usually shape them when mixture is still warm because once it cools down it become tight and sticks a lot.
• Water - Try not to use too much water on your fingers, just dip once lightly so mixture doesn't turn soggy.
• Color - I add green color slowly and mix because it becomes too bright very easily, adjusting little by little works better.
• Candy pressing - I make sure candies are added when mixture is still soft so they stick properly and stays in place after chilling.

Nutrition

Serving: 25g | Calories: 99kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 91mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 2mg

The post Christmas Cornflake Wreath Cookies appeared first on Sharmis Passions.

Chocolate Cornflakes are a crunchy dessert made by mixing cornflakes with melted chocolate. This is one of those super quick desserts that you can make in just few minutes, perfect for christmas party too. It's nice for tea time, for kids snack box or even to serve for guests. Looks a bit fancy but actually very simple to make. You don't need any big cooking skill for this, just melt, mix and set and your chocolate cornflakes clusters are ready!

The best part about chocolate cornflakes is there is almost no cooking. You don't have to keep stove on for long, just melt the chocolate and you are done. Kids really love these bite-sized chocolate balls and even elders like to pop one or two with evening coffee. You can involve kids in the making, they will enjoy. They are not too sweet so you won't feel heavy after eating.

About Chocolate Cornflakes

Chocolate Cornflakes is made by first melting chocolate and mixing it with cornflakes and adding sprinkles on top. Then the mixture is scooped into small clusters and left to set until firm. You get a nice crisp from the cornflakes with soft chocolate coating - such a nice mix in each bite.

You can use chocolate chips or cooking chocolate, whichever you have. I use dark and milk chocolate mostly as it balances well and doesn't make it over sweet. If you like rich flavor, you can add few drops of vanilla essence too. For a festive look, sprinkle sugar beads or tiny colour sprinkles on top.

The recipe is flexible. You can keep it plain or add nuts and dry fruits too. You can even add roasted seeds, even small marshmallows for more indulgent version. You can even sprinkle a little sea salt on top for that sweet and salty taste. Totally your choice, just use whatever you like and whatever you have at home.

Chocolate Cornflakes Video

I usually make this when there is leftover cornflakes and nobody is eating it plain. Instead of wasting, I turn it into this cute little dessert. This chocolate cornflakes is very easy to make and will sure be loved by kids, just the setting time is more otherwise this is a very quick dessert that you can make to impress your guests.

My kids love christmas baking especially cookies, cakes and desserts like these. This is one of their favorites. It looks so rich and indulgent yet very easy and simple to make. I have used a mix of chocolate like milk and dark, you can change or adjust it according to your liking and preference.

Chocolate Cornflakes Ingredients

• Cornflakes - I have used plain unsweetened cornflakes. If you are using sweetened ones, you should reduce honey a bit. Crush lightly with hands before mixing so it coats well but still keeps some crunch.
• Chocolate - This is the main ingredient that coats the cornflakes. I usually use milk chocolate and dark chocolate for the balance. You can use entirely dark or milk chocolate too.
• Sprinkles - This is added for topping to make it look pretty and festive.

Why This Recipe Works

• It is very quick to make and you don't have to cook on stove for long.
• Made with very few ingredients you mostly have at home.
• Crunchy and soft together, so nice to bite.
• You can make for kids and adults - everyone will enjoy.
• You can store in fridge and enjoy for many days without losing taste.

Similar Recipes

• Linzer Cookies
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Chocolate Cornflakes Recipe Step by Step

1.First add water to a sauce pan and let it boil.

2.Add a heat proof mixing bowl on it. Make sure that the base of the bowl should not touch water. Now add ½ cup dark chocolate (100 grams) and ½ cup milk chocolate(100 grams).

3.Let it sit for few seconds then start mixing.

4.Keep mixing until it melts completely like this.

5.Switch off remove the bowl and add 2 cups cornflakes (112 grams).

6.Mix it well until chocolate coats evenly.

7.Spoon the mixture into muffin liners. I placed the liners inside the muffin pan to hold shape.

8.Add sprinkles on top.

9.Refrigerate for 30 minutes or until the chocolate is set.

Chocolate cornflakes is ready!

Expert Tips

• Melting chocolate - I have melted the chocolate using double boiler method as it melts it evenly. If you heat directly on stove it may burn or turn grainy, so better avoid that.
• Chocolate Consistency - It should be smooth and flowing so it coats cornflakes nice. If it gets too thick, just add small spoon of butter and mix to loosen it.
• Mixing - You should work fast once chocolate is melted. Mix cornflakes gently so they don't lose that crisp texture.
• Setting time - Keep in fridge for around 30 minutes - 1 hour so it sets firm. If weather is cool, you can just set outside too.
• Flavor twist - You can try adding pinch cinnamon powder for warmth or a bit of coffee powder for mocha kind of taste.

Serving and Storage

Serve it chilled or even at room temperature. It's nice as tea time snack, small dessert after lunch or dinner, or even for kids snack box. If packing for lunch box, just wrap each piece in butter paper so they don't stick together. Store in airtight container in fridge for up to 5 days. Take out just before serving so it stays crispy.

FAQS

1.Can I use milk chocolate / dark chocolate?

I would suggest to use a mix of dark chocolate and milk chocolate for a perfect balance. I used compound chocolate, you can use couverture chocolate or even chocolate chips.

2.Can I add sweetener?

Sweetener is not needed, but if you want it to be more sweet then add 2 tablespoon honey.

3.Can I use flavored cornflakes?

Yes, but plain gives more clean chocolate taste. But if you prefer you can use any flavored cornflakes in the market.

4.Can I make with nuts?

Yes - you can add any chopped nuts and dry fruits of your choice.

5.How to make vegan?

You can use dairy free chocolate.

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

Tried this Chocolate Cornflakes 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 Cornflakes Recipe

Chocolate Cornflakes are a crunchy dessert made by mixing cornflakes with melted chocolate. This is one of those super quick desserts that you can make in just few minutes, perfect for christmas party too. It's nice for tea time, for kids snack box or even to serve for guests. Looks a bit fancy but actually very simple to make. You don't need any big cooking skill for this, just melt, mix and set and your chocolate cornflakes clusters are ready!

Course sweet, sweets

Cuisine American, Indian

Keyword chocolate recipes, diwali mithai, diwali sweets, diwali sweets recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 9

Calories 130kcal

Author Sharmilee J

Ingredients

• 2 cups cornflakes 112 grams
• ½ cup dark chocolate 100 grams
• ½ cup milk chocolate 100 grams

Instructions

• First add water to a sauce pan and let it boil.
• Add a heat proof mixing bowl on it. Make sure that the base of the bowl should not touch water. Now add ½ cup dark chocolate (100 grams) and ½ cup milk chocolate(100 grams).
• Let it sit for few seconds then start mixing.
• Keep mixing until it melts completely like this.
• Switch off remove the bowl and add 2 cups cornflakes (112 grams).
• Mix it well until chocolate coats evenly.
• Spoon the mixture into muffin liners. I placed the liners inside the muffin pan to hold shape.
• Add sprinkles on top.
• Refrigerate for 30 minutes or until the chocolate is set.
• Chocolate cornflakes is ready!

Video

Notes

• Melting chocolate - I have melted the chocolate using double boiler method as it melts it evenly. If you heat directly on stove it may burn or turn grainy, so better avoid that.
• Chocolate Consistency - It should be smooth and flowing so it coats cornflakes nice. If it gets too thick, just add small spoon of butter and mix to loosen it.
• Mixing - You should work fast once chocolate is melted. Mix cornflakes gently so they don't lose that crisp texture.
• Setting time - Keep in fridge for around 30 minutes - 1 hour so it sets firm. If weather is cool, you can just set outside too.
• Flavor twist - You can try adding pinch cinnamon powder for warmth or a bit of coffee powder for mocha kind of taste.

Nutrition

Serving: 25g | Calories: 130kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 49mg | Potassium: 108mg | Fiber: 2g | Sugar: 8g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 3mg

The post Chocolate Cornflakes Recipe appeared first on Sharmis Passions.

These homemade Sweet Potato Crackers are crispy, mildly spiced, addictive, and perfect for the fall season. These crackers are great on their own or with your favorite dip. Looking for more fall recipes? Try my Pumpkin Pie Spice Butter, Roasted Sweet Potatoes and Apples, and Vegan Persimmon Smoothie. Quick Look: Sweet Potato Crackers Recipe SUMMARIZE...

The post Sweet Potato Crackers appeared first on Blend with Spices.

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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The post Homemade Greek Yogurt Recipe appeared first on Yummy Tummy.

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The post Homemade Yogurt Recipe appeared first on Yummy Tummy.

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.

About Chola Paniyaram

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. 

Chola Paniyaram Ingredients

• Cholam - I have used this as main grain, gives earthy flavor and soft texture. You can replace with foxtail millet or little idli rice.
• Urad dal - I used this to make batter fluffy, gives spongy texture. Split urad dal works too.
• Fenugreek seeds - I added for fermentation, gives mild nutty aroma. You can skip if not available but it helps fermentation.
• Onion - I finely chopped to saute in batter, gives sweetness and texture. Small onions work too.
• Mustard seeds, split urad dal, dry red chillies, curry leaves, hing - I added together for tempering, gives aroma, crunch and little spice. You can change according to taste.
• Oil - I used to fry and temper, gives nice aroma. Coconut oil works too.
• Water - I added this to grind the batter and adjust consistency, The beatter should be little runny so paniyaram cooks well.

Why This Recipe Works

• It's easy and uses simple everyday ingredients.
• Batter is soft and fermented, paniyaram come fluffy and spongy.
• Cholam gives earthy flavor which makes it different from regular paniyaram.
• Tempering gives crunch and aroma which lifts taste.
• You can serve with chutney, sambar or plain, very versatile and kid-friendly.

Similar Recipes

• Milagai Chutney
• Tomato Chutney
• Kuzhipaniyaram
• Oats Paniyaram
• Vellai Paniyaram

How to make Chola Paniyaram Step by Step

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.

Expert Tips

• Soaking Cholam - I make sure soak cholam for 6 hours at least, else it will be hard to grind.
• Fermentation - I usually let it ferment for a day, as it gives soft texture and slight tang.
• Batter Consistency - Don't not make batter too thick, little runny works best for paniyaram pan.
• Tempering - I heat the oil properly and let spices splutter before adding to batter, gives nice aroma.
• Cooking Paniyaram - I make sure pan is hot and cook covered, flip carefully to get golden brown both sides.

Serving and Storage

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.

FAQS

1.Can I skip coconut?

Yes you can skip coconut in chutney or tempering, still tastes good.

2.Can I make this ahead?

Yes, you can just make the batter ahead and refrigerate, just cook the paniyaram fresh for best taste.

3.Can I add in rice to batter?

Yes, adding little idli rice with urad dal makes it softer and spongy.

4.Can I use other millet?

Yes, foxtail millet or little barnyard millet can be used instead of cholam, taste changes slightly.

5.Can I freeze cooked paniyaram?

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.

📖 Recipe Card

Print

Chola Paniyaram Recipe

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.

Course Breakfast, Lunch, Snack

Cuisine Indian

Keyword Paniyaram, Paniyaram recipes, recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 10 Paniyaram

Calories 75kcal

Author Sharmilee J

Ingredients

• 1 cup cholam
• ¼ cup urad dal
• ½ teaspoon fenugreek seeds

To temper:

• 1 teaspoon oil + to fry
• ¾ teaspoon mustard seeds
• 1 teaspoon split urad dal
• 2 dry red chillies chopped finely
• 1 tablespoon curry leaves chopped finely
• ¼ teaspoon hing
• 1 big onion finely chopped
• salt to taste
• ¾ to 1 cup water

Instructions

• Measure cholam, add it to a mixing bowl with enough water to immerse it fully. Soak for atleast 6 hours.
• Now measure urad dal and fenugreek seeds.Add water to it.Soak it for 2 hours.
• Now rinse dal and cholam seperately,drain water and Set aside.
• First take urad dal in a mixer jar,add water little by little and grind it a fine paste.
• It should be very smooth, now transfer it to a container. Now in the same mixer jar add cholam.
• 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.
• Now add salt, mix well .Keep covered and let it to ferment atleast for a day.
• See it is fermented well, now give a nice mix.You can use this batter for idli dosa too.
• Add little water if its too thick. Now in a kadai - heat oil add items listed under 'to temper'. Let it splutter.
• Add chopped onion,salt and saute well till onions become soft.
• Now add the tempering to the batter.Mix well.
• 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 Chola Paniyaram hot with chutney of your choice.

Notes

• Soaking Cholam - I make sure soak cholam for 6 hours at least, else it will be hard to grind.
• Fermentation - I usually let it ferment for a day, as it gives soft texture and slight tang.
• Batter Consistency - Don't not make batter too thick, little runny works best for paniyaram pan.
• Tempering - I heat the oil properly and let spices splutter before adding to batter, gives nice aroma.
• Cooking Paniyaram - I make sure pan is hot and cook covered, flip carefully to get golden brown both sides.

Nutrition

Serving: 125g | Calories: 75kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Sodium: 3mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 73mg | Calcium: 23mg | Iron: 1mg

The post Chola Paniyaram | Sorghum Millet Paniyaram appeared first on Sharmis Passions.

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The post Korean Pickled Radish (Danmuji) appeared first on Yummy Tummy.

Indian Classic Aloo Bhindi (Potato + Okra Sabzi)

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READ:Indian Classic Aloo Bhindi (Potato + Okra Sabzi)

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. 

Ingredients for Methi Thepla

• Flours: A mix of whole wheat flour and besan makes theplas soft, and helps it stay tender for hours.
• Fresh Methi (Fenugreek Leaves): The hero of the recipe. It adds aroma, flavour, and a slight pleasant bitterness that makes thepla what it is.
• Spices: Turmeric, red chilli powder, coriander powder, and cumin seeds add warmth and colour without making the thepla heavy.
• Yogurt: Adds moisture and softness, keeping the thepla pliable even after cooling.
• Oil: Helps bind the dough and keeps the thepla soft. You’ll use a little more while cooking.
• Ginger & Green Chilli: Bring freshness and a gentle kick that balances the methi beautifully.
• Salt & Sugar: Sugar is optional but helps round out the methi’s bitterness.

How to Reduce Bitterness from Methi

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.

Frequently Asked Questions

Richa’s Top Tips

• Chop the methi finely: Big pieces can tear the dough and make rolling difficult. A fine chop distributes flavour evenly and keeps thepla smooth.
• Don’t add all the yogurt at once: Add little by little while kneading. Thepla dough should be soft but not sticky.
• Give the dough 10–15 minutes of rest: This small pause makes the dough more elastic, which means easier rolling and softer thepla.
• Cook on medium heat: Low heat dries out the thepla, and high heat burns it. Medium heat gives you those perfect golden spots.
• Press gently while cooking: Use a spatula to lightly press the edges so the thepla cooks evenly without turning crisp.
• Brush with oil after cooking: A tiny bit of oil keeps them soft for hours, especially helpful if you’re packing them for lunchboxes and travel.

Storage Tips

• At room temperature: Methi theplas stay soft for up to 8–10 hours, which makes them great for travel or busy days. Just cool them completely before packing so they don’t turn soggy.
• In the fridge: Store cooled theplas in an airtight container or wrap them in foil. They stay good for 3–4 days. Reheat on a tawa with a few drops of oil or ghee to bring back that fresh softness.
• In the freezer: Freeze them between parchment sheets in an airtight box for up to 1 month. Warm them on a hot tawa (no need to thaw fully) for perfect results.
• Travel-friendly tip: Brush each thepla with a tiny amount of oil after cooking. This keeps them soft longer and prevents drying out in lunchboxes or while travelling.

Serving Ideas

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:

• With Mango Chutney: the classic Gujarati combo that’s sweet, tangy, and unbeatable.
• With Aloo Sabzi: a simple, homely potato sabzi makes this a complete meal.
• With Masala Dahi: mix curd with roasted jeera, chilli powder, and salt for a quick side.
• With Pickle: try it with Mangalorean Prawn Pickle or Green Chilli Pickle for a spicy kick.
• With Egg Bhurji: if you want to add protein and make it a breakfast-style meal.
• With Paneer Bhurji: pairs beautifully with the earthy flavour of methi.
• With Any Dal: make a sweet-spicy dal that balances the mild bitterness of methi.
• With Dry Sabzis: like Aloo Gobi, Bhindi Fry etc
• As a wrap: stuff with cooked chicken, paneer, or veggies for a quick lunch roll.

Customisation Ideas

• Boost the flavour with herbs: Add chopped coriander or a handful of fresh dill (suva). Dill pairs surprisingly well with methi and gives the thepla a lighter, fresher taste.
• Make it higher-protein: Mix in 2–3 tablespoons of roasted besan or soya flour. It gives theplas a nutty flavour and keeps you full longer.
• Add veggies for softness: Grated zucchini, lauki, or carrots make the dough softer and keep the theplas moist for hours. Great for travel days.
• Spice it up: Stir in crushed black pepper, ajwain, or a pinch of saunf. Each one adds a different aroma without overpowering the methi.
• Make a multi-grain version: Swap a small portion of wheat flour with ragi, jowar, or bajra flour. These add fibre and make the theplas more nutritious while still keeping them soft if mixed in small amounts.

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!

Watch Methi Thepla Recipe Video

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Thepla Recipe | Methi Thepla

Warming and fragrant, methi thepla is a popular flatbread from Gujarat, India. It's easy to make, travel-friendly, and extremely versatile!

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 portions

Calories 409kcal

Author Richa

Ingredients

• 1 ½ cups methi leaves 70 gms
• 2 cups whole wheat flour atta
• ¼ cup gram flour besan
• 1 tablespoon ginger garlic paste
• 2 green chillies crushed
• ½ teaspoon turmeric powder
• 1 tablespoon coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon red chilli powder
• 1 ½ tablespoons sesame seeds
• 1 teaspoon salt
• ¼ teaspoon sugar
• ½ teaspoon ajwain
• ¼ teaspoon asafoetida hing
• 2 tablespoons mustard oil
• ½ cup + ⅛ cup water
• 1 tablespoon ghee or groundnut oil or any neutral cooking oil

Instructions

• Add all the ingredients except water to a wide bowl or plate. Give a good toss to incorporate all the ingredients. Add water 2-3 tablespoons at a time and start kneading the dough, alternating between your palms and knuckles. Knead for 2-3 minutes till you get a soft, pliable dough. Keep the dough covered with a kitchen towel so it does not dry out.
  1 ½ cups methi leaves, 2 cups whole wheat flour, ¼ cup gram flour, 1 tablespoon ginger garlic paste, 2 green chillies, ½ teaspoon turmeric powder, 1 tablespoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon red chilli powder, 1 ½ tablespoons sesame seeds, 1 teaspoon salt, ¼ teaspoon sugar, ½ teaspoon ajwain, ¼ teaspoon asafoetida, 2 tablespoons mustard oil, ½ cup + ⅛ cup water
• Heat a tava, take a large lemon sized piece (approx. 2-3 tablespoons) of dough and smoothen into a ball between your palms. Place on a rolling board or kitchen counter and using a rolling pin, gently roll into a thepla/roti. If thepla feels sticky while rolling, dust with dry flour. Evenly roll till its approx. 5 – 5.5 inches in diameter.
• Heat tawa on medium. Place the thepla in the centre of the tawa & cook on medium. Once tiny bubbles appear on the surface, flip the thepla, apply a few drops of ghee or oil & flip again and apply ghee on the other side. Fry on low until golden spots appear on both the sides. Transfer to a plate, repeat the same for making rest of the theplas. Stack them one on top of the other so they stay soft & do not dry out. Serve hot.
  1 tablespoon ghee or groundnut oil or any neutral cooking oil

Video

Notes

1. While kneading, water required may vary slightly, as it depends on the wheat flour that you use. The dough has to be soft & pliable.
2. Mustard oil is used as it adds an authentic flavour to the theplas.

Nutrition

Calories: 409kcal | Carbohydrates: 57g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 675mg | Potassium: 333mg | Fiber: 10g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 417mg | Iron: 5mg

This article was researched and written by Harita Odedra.

The post Methi Thepla Recipe appeared first on My Food Story.

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:

• What people usually mean when they say “green antidote for diabetes”
• What we do know about food and blood sugar
• A simple, diabetes friendly green drink recipe you can actually enjoy as part of a healthy routine

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.

What Is the Green Antidote for Diabetes That’s Going Viral?

If you click on those attention grabbing videos, you’ll usually see something like:

• Tap to receive the recipe now the green antidote you can make at home for under ten dollars
• A bizarre green antidote made at home that locks your blood sugar levels
• A 13-second green antidote that kills the parasite that causes diabetes and repairs the pancreas

But when you follow the link, most of the time:

• You never get a clear, free recipe
• You’re pushed into a long sales video for supplements, drops or pills
• The ingredients are often vague or hidden behind a paywall

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.

Why Quick-Fix Antidote Claims Can be A Red Flag

Here’s where we step away from the hype and look at what major diabetes organizations actually say.

1. There’s no single food or drink that cures diabetes

Type 2 diabetes is a chronic metabolic condition, and type 1 is an autoimmune condition. Managing it usually involves:

• A balanced eating pattern
• Regular movement
• Weight management (if recommended)
• And often, medication or insulin, as prescribed by medical doctor. 

No reputable guideline says a single drink can repair your pancreas in seconds or replace medical care.

2. Real nutrition advice looks much less dramatic (and more sustainable)

Organizations like the American Diabetes Association, CDC, and major medical centers recommend focusing on: American Diabetes Association

• Non starchy vegetables (spinach, broccoli, cucumber, salad greens, etc.)
• High fiber carbs like whole grains, beans, lentils, and whole fruit
• Lean or plant-based protein
• Healthy fats in sensible portions
• Minimizing sugary drinks, refined carbs and ultra-processed foods

Not as exciting as a “secret antidote”, but far more evidence-based.

Is There Any Safe Green Recipe for People with Diabetes?

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:

• Keep added sugar and fast-acting carbs low
• Include fiber, which helps slow the rise in blood sugar
• Add a bit of protein and/or healthy fat for better satisfaction
• Fit into your overall carbohydrate and calorie goals for the day 

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.

Diabetes Friendly Green Smoothie (Not an Antidote, Just a Nourishing Drink)

Ingredients (1 serving)

• Cucumber, chopped
• Coriander
• 3–4 fresh mint leaves
• Juice of ½ lemon
• Ginger
• Celery
• 200–250 ml water or unsweetened coconut water (adjust for thickness)
• Black Salt

Method

1. Cucumber, Celery, Cilantro leaves, mint , ginger and lemon juice to a blender.
2. Pour in water or unsweetened coconut water.
3. Blend until completely smooth. Add more liquid if you prefer a thinner drink.
4. Taste and adjust: More lemon for brightness
5. Serve immediately. If you let it sit for a few minutes, chia/flax will thicken it slightly.

Why this works better than the viral “antidote” idea

• Non-starchy greens + cucumber → Very low in carbohydrates, high in vitamins and fiber. American Diabetes Association

How to Use Green Drinks Like This (Without Expecting Miracles)

To keep your post practical and safe, you can add a small how to use mini guide:

• Enjoy this smoothie as part of a meal, not on an empty stomach instead of food, especially if you take insulin or medications that can cause low blood sugar.
• Pair it with a protein-rich option (tofu scramble, paneer, eggs, Greek yogurt, lentil patties etc. depending on your audience and diet).
• Encourage them to discuss any dietary changes with their doctor or dietitian, especially if they’re on glucose lowering medication.

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:

• With breakfast?
• As a mid-morning drink?
• Tweaked with your favourite herbs?

FAQ: Green Antidote For Diabetes

More Such Recipes

• Blue Salt Trick Recipe
• Jamu Juice Inspired Turmeric Ginger Drink
• Costa Rican Recipe
• Starbucks Medicine Ball Recipe

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.

Why You’ll Love Sun Dried Tomato Roast

• umami-packed vegan holiday roast
• savory mushroom-potato stuffing
• make-ahead friendly vegan holiday entree
• naturally gluten-free and soy-free with nut-free option

Continue reading: Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing

The post Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing appeared first on Vegan Richa.