Carrot Kheer is a yummy, creamy dessert made by simmering cooked carrots with flavored milk & garnished with nuts. Carrot Kheer is made on special occasions and is quite easy to make. Let us learn to make carrot Kheer Recipe with step by step pictures and video.

Carrot Kheer is our family favourite including mittu. This version of carrot kheer is loved by all ages as it is creamy and tasty. Carrot kheer made with sauteing carrots was not mittus favorite so tried this version and it is a instant hit with both the kids.

About Carrot Kheer

Carrot Kheer is a rich creamy dessert that you can make for festivals or any special occasions. Kheer is payasam so payasam made with carrot as main ingredient is Carrot Kheer. Carrot Payasam as it is popularly known in South India is one of the unique kheer recipes that you can make from our usual rice kheer.

There are many ways this Carrot Kheer can be made - Some versions involve just sauteing carrots in ghee and simmering in milk. But this recipe I have shared is more creamy and will sure be kids favorite too.

Cardamom powder goes well with carrots and milk so do not skip it. If you like saffron you can add a pinch of it too. If your kids are not fond of carrot in sabzi form then try this recipe for them and I am sure they will love it and ask for more. So these days Carrot Kheer is something they look forward to.

This is a creamy and rich dessert that you can make it as a part of meals or as an after meal dessert. If you get Delhi red carrots you can use that too. Carrots are a rich source of Vitamin A which is very good for our eyes so try to include carrots in your diet on a regular basis.

Why you will love this recipe?

• Easy and quick to make
• Creamy and rich dessert
• Includes cashews while grinding which makes the kheer more creamy

Video

Carrot Kheer Ingredients

• Carrot - Choose fresh carrots. I used ooty carrots you can use Delhi red carrots too. Grate it using a medium holed grater.
• Milk - Use full fat milk. I used cows milk.
• Sugar - I have used regular white sugar but you can use jaggery too.
• Flavoring - Cardamom powder is the best flavoring for this kheer.
• Garnish - I have used pistachio, you can ghee fry nuts and add it too.

How to make Carrot Kheer Step by Step

1.To a pan add 1 tablespoon ghee let it melt.

2.Wash carrots, trim the edges and peel of the skin.Grate it using a grater and then measure it. Add 2 cups grated carrot and saute for few mins until it shrinks and raw smell leaves. It may take at least 5-7 minutes so keep sauteing in low flame.

3.Add ½ cup water to it.

4.Cook covered until the carrots turn soft yet retains its shape not too mushy.

5.Once all the water is absorbed and the carrots are cooked remove from pan and cool down.

6.Transfer to a bowl and add 6 whole cashews soaked in water to it.

9.Now this is ready to make into a paste.

10.Grind it to a fine paste and set aside. Add little water to grind it.

11.Boil 2 cups full fat milk. Let it come to a rolling boil.

12.Simmer for 2 minutes.

13.Add carrot cashew paste to it.

14.Mix it well first.

15.Add ¼ cup sugar to it.

16.Simmer for 5 minutes.

17.Now add ¼ teaspoon cardamom powder and chopped pistachio.

18.The consistency should be slightly runny as the kheer thickens with time.

Carrot Kheer is ready!

Expert Tips

• While blending, you can add little milk or water to blend to a fine paste.
• You can grind it to a coarse mixture too if you like it that way.
• Boil milk well, simmer for few minutes only then add carrot paste.
• You can skip cashews while grinding and add it as garnish too. Instead of cashews you can add almonds while grinding too but blanch it remove the skin then grind it along with carrots.
• You can even add a pinch of nutmeg powder for extra flavor.
• You can add ¼ cup condensed milk for a rich kheer. In that case add just 2 tablespoon sugar.
• You can add ghee fried cashews or other nuts too.
• This kheer tastes good on its own but if you prefer you can add raw chopped nuts as garnish.

Serving & Storage Suggestion

Enjoy Carrot Kheer as a dessert after meal hot or cold as per your preference. Refrigerate for later use, keeps well for a day in room temperature and in fridge for 2-3 days.

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

Tried this Carrot Kheer 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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Carrot Kheer | Carrot Payasam

Carrot Kheer is a yummy, creamy dessert made by simmering cooked carrots with flavored milk & garnished with nuts. Carrot Kheer is made on special occasions and is quite easy to make. Let us learn to make carrot Kheer Recipe with step by step pictures and video.

Course Dessert

Cuisine Indian

Keyword 30 mins recipes, carrot recipes, rice kheer recipes, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 3 cups

Calories 309kcal

Author Sharmilee J

Ingredients

• 2 cups grated carrot loosely packed
• 2 cups full fat milk
• ¼ cup sugar
• ½ cup water + as needed
• 6 whole cashews
• ¼ teaspoon cardamom powder
• 1 tablespoon ghee
• chopped nuts

Instructions

• To a pan add 1 tablespoon ghee let it melt.
• Wash carrots, trim the edges and peel of the skin.Grate it using a grater and then measure it. Add 2 cups grated carrot and saute for few mins until it shrinks and raw smell leaves. It may take at least 5-7 minutes so keep sauteing in low flame.
• Add ½ cup water to it.
• Cook covered until the carrots turn soft yet retains its shape not too mushy.
• Once all the water is absorbed and the carrots are cooked remove from pan and cool down.
• Transfer to a bowl and add 6 whole cashews soaked in water to it.
• Now this is ready to make into a paste.
• Grind it to a fine paste and set aside. Add little water to grind it.
• Boil 2 cups full fat milk. Let it come to a rolling boil.
• Simmer for 2 minutes.
• Add carrot cashew paste to it.
• Mix it well first.
• Add ¼ cup sugar to it.
• Simmer for 5 minutes.
• Now add ¼ teaspoon cardamom powder and chopped pistachio.
• The consistency should be slightly runny as the kheer thickens with time.
• Carrot Kheer is ready!

Notes

• While blending, you can add little milk or water to blend to a fine paste.
• You can grind it to a coarse mixture too if you like it that way.
• Boil milk well, simmer for few minutes only then add carrot paste.
• You can skip cashews while grinding and add it as garnish too. Instead of cashews you can add almonds while grinding too but blanch it remove the skin then grind it along with carrots.
• You can even add a pinch of nutmeg powder for extra flavor.
• You can add ¼ cup condensed milk for a rich kheer. In that case add only just 2 tablespoon sugar.
• You can add ghee fried cashews or other nuts too.
• This kheer tastes good on its own but if you prefer you can add raw chopped nuts as garnish.

Nutrition

Serving: 100g | Calories: 309kcal | Carbohydrates: 51g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 569mg | Fiber: 3g | Sugar: 45g | Vitamin A: 14526IU | Vitamin C: 6mg | Calcium: 232mg | Iron: 1mg

The post Carrot Kheer | Carrot Payasam appeared first on Sharmis Passions.

This Eggless Vanilla Cake is fluffy, moist, soft and incredibly delicious. If you are looking for an easy perfect eggless vanilla sponge cake then you are at the right place. This cake is easy to make and tastes so good that you can have it as such or use it for layering cakes. Learn to make Eggless Vanilla Cake with step by step pictures.

I've always been looking out for a basic eggless vanilla cake and this cake has been my keeper for almost a decade now. Every year for most of our family birthday celebrations I make this cake as all of us love it so much. I have tried many eggless versions of vanilla cake and finally sticking to this one since many years because of the perfect texture of the cake and ease of making.

About Eggless Vanilla Cake

Eggless Vanilla Cake is made using a blend of flour, sugar, oil, yogurt, baking powder, soda and vanilla. Eggless Vanilla Sponge Cake is a simple and basic baking recipe that could be prepared for special occasions.

This Classis Eggless Vanilla Cake is fool proof that even beginners in baking can try. This is a perfect cake for tea time or for any celebration. This cake recipe is a basic classic one that can be made with kitchen staple ingredients.

This cake comes out so moist with the addition of oil and yogurt, it does not dry up even after 2 days. But I bet it would not last that long yes experience speaks. I had few cake fails in my initial days of baking but this cake was a hit at my first trial itself. Since then it is my keeper when I want to make eggless vanilla cake.

I have tried the same recipe with wheat flour and it comes out good. So you can substitute with wheat flour for a healthy variation. The combination of yogurt and oil gives the cake a very moist and soft texture.

Similar Recipes

• Hot Milk Sponge Cake
• Vanilla Pound Cake

Eggless Vanilla Cake Ingredients

• Flour - Use all purpose flour or maida that is fine. You can try with half and half of flour with wheat flour too.
• Oil - Use flavorless, odorless oil which works best for this recipe.
• Yogurt - Yogurt with oil gives moist and soft cake.
• Sugar - White granulated sugar is best, however you can use castor sugar too.
• Rising agents - Baking powder and baking soda are used.
• Vanilla extract - Vanilla essence or extract is the main flavoring here.

How to make Eggless Vanilla Sponge Cake Step by Step

1.Sieve maida twice and keep aside. Cream sugar and curd until sugar completely dissolves completely. Add baking powder, baking soda to the creamed mixture and mix well.

2.Leave aside for 5 minutes and you can see the bubbles appearing. Now add vanilla extract, cooking oil and mix well.

3.Next slowly add maida in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy and thick. Preheat oven to 200 DEG C for 10 minutes. Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.

4.Bake in preheated oven at 200 DEG C for 10 minutes, then reduce temperature to 180 DEG C and bake it for 30-35 minutes or till a fork inserted into the center of the cake comes out clean. Just brush the top of the cake with 1 tablespoon milk, 10 minutes before the ending time to get a nice polishing glaze. Allow the cake to cool down for 10 minutes, then invert and remove the butter paper. Then cut/slice them into pieces and enjoy.

Have updated the pics with stepwise. I baked this cake in a round cake tin for hubby's bday as this is his favorite cake. You can use a loaf pan and bake the cake too.

Updated : I tried a readymade icing on the cake this time when I baked it, refrigerated overnight and then cut it the next day. The slices were firm and clean. The above pic is after I cut it the next day and other pics were cut just waiting for an hour - Uploaded this pic to show the texture difference. Taste wise no difference at all both were soft and yummy. So I suggest to cut into slices allowing it cool down completely leaving at least 3-4 hours to get firm neat slices.

Expert Tips

• Curd - Use curd at room temperature. Do not try to reduce oil and curd.
• Batter - Also after the batter is ready, don't allow the batter to sit for more than the preheating time as baking soda reacts faster. I have a reader who gave me this tip as her cake went hard as she kept the batter for 30 minutes after mixing.
• Checking - And while inserting fork or toothpick try checking in the center if its cooked completely or not. If suppose even after the specified time, the center of the cake isn't cooked and is slightly sticky?! don't worry just cover the top of the cake with butter paper and bake it for 5more minutes, it will be perfect.
• Butter paper - The butter paper covering on top will avoid more browning on top at the same time the center will be cooked perfectly.
• Sugar - You can use icing sugar too, I used normal sugar only. I felt ¾ cup of sugar was enough but the original recipe called for 1 cup. If you have a very sweet tooth then use 1 cup of sugar.

Serving & Storage

This vanilla cake can be served along with a cup of coffee or tea. You can serve it as such or use it as a base for desserts. Store the cake in an air tight container and it keeps well at room temperature for up to 2 to 3 days. The cake can be stored in fridge up to a week.

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

Tried this Eggless Vanilla Sponge Cake 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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Eggless Vanilla Cake Recipe

This Eggless Vanilla Cake is fluffy, moist, soft and incredibly delicious. If you are looking for an easy perfect eggless vanilla sponge cake then you are at the right place. This cake is easy to make and tastes so good that you can have it as such or use it for layering cakes. Learn to make Eggless Vanilla Cake with step by step pictures.

Course Baking

Cuisine American, French, Indian, Italian

Keyword Baking, baking recipes, cake, Cake Recipes, eggless, vanilla recipes

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 pieces

Calories 303kcal

Author Sharmilee J

Ingredients

• 1 ½ cups maida
• 1 cup plain yogurt
• ¾ cup granulated sugar
• ½ teaspoon baking soda
• 1 ¼ teaspoon baking powder
• ½ cup cooking oil
• 1 ½ teaspoon vanilla essence
• 1 tablespoon milk (just for brushing the top)

Instructions

• Sieve maida twice and keep aside. Cream sugar and curd until sugar completely dissolves completely. Add baking powder, baking soda to the creamed mixture and mix well.
• Leave aside for 5 minutes and you can see the bubbles appearing. Now add vanilla extract, cooking oil and mix well.
• Next slowly add maida in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy and thick. Preheat oven to 200 DEG C for 10 minutes. Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.
• Bake in preheated oven at 200 DEG C for 10 minutes, then reduce temperature to 180 DEG C and bake it for 30-35 minutes or till a fork inserted into the center of the cake comes out clean. Just brush the top of the cake with 1 tablespoon milk, 10 minutes before the ending time to get a nice polishing glaze. Allow the cake to cool down for 10 minutes, then invert and remove the butter paper. Then cut/slice them into pieces and enjoy.

Notes

• Curd - Use curd at room temperature. Do not try to reduce oil and curd.
• Batter - Also after the batter is ready, don't allow the batter to sit for more than the preheating time as baking soda reacts faster. I have a reader who gave me this tip as her cake went hard as she kept the batter for 30 minutes after mixing.
• Checking - And while inserting fork or toothpick try checking in the center if its cooked completely or not. If suppose even after the specified time, the center of the cake isn't cooked and is slightly sticky?! don't worry just cover the top of the cake with butter paper and bake it for 5more minutes, it will be perfect.
• Butter paper - The butter paper covering on top will avoid more browning on top at the same time the center will be cooked perfectly.
• Sugar - You can use icing sugar too, I used normal sugar only. I felt ¾ cup of sugar was enough but the original recipe called for 1 cup. If you have a very sweet tooth then use 1 cup of sugar.

Nutrition

Serving: 30g | Calories: 303kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 150mg | Potassium: 75mg | Fiber: 1g | Sugar: 20g | Vitamin A: 34IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 0.3mg

The post Eggless Vanilla Cake Recipe appeared first on Sharmis Passions.

Jam Biscuits are delicious soft cookies made by baking a blend of flour, butter, flavors & custard powder with yogurt. Jam Biscuits are kids favorite and a good choice of biscuit for special occasions. Learn to make Jam Biscuits with instructions given here.

I baked these biscuits recently and these biscuits were a instant hit at home. I had valentines day in mind so planned for this post in advance  I love jim jam biscuits and this one was no exception to it. I am sure this is a kid pleaser as my lil one enjoyed it to the core. Though she first licked only the jam, later she liked the taste of the biscuits too.

About Jam Biscuits

Jam Biscuits are melt in the mouth type of biscuits made using flour, custard powder, sugar, yogurt and jam. These look super tempting that kids would love it. The addition of custard powder in these biscuits gives it a unique flavor and taste.

Jam Biscuits can be made easily at home with the instructions given here. If you follow the exact measurements and method I am sure even beginners in baking can nail these biscuits as it is so easy without any complicated steps.

Similar Recipes

• Butter biscuits
• Almond shortbread cookies
• Shortbread cookies

Jam Biscuits Ingredients

• Flour - You can use all purpose flour or wheat flour.
• Custard Powder, Corn flour - Custard powder and corn flour adds texture and flavor to the biscuits.
• Jam - I have used mixed fruit jam, you can use jam of your choice.
• Curd, Butter - Curd and butter adds fat source.
• Sugar - Use white granulated sugar.
• Vanilla extract - Use good quality vanilla extract.

How to make Jam Biscuits

1. Mix maida, cornflour and custard powder, keep aside.Soft butter, add sugar to it and cream well. Then add curd, vanilla essence and beat well until creamy.
2. Then add custard powder mixture to the butter sugar mixture and make it to soft dough. If your dough is sticky add little maida to make it a soft pliable dough.
3. Roll the dough on a flat surface using chapathi roller for about 5mm thickness. Then cut out shapes using cookie cutter. Collect the remaining dough and repeat the process.
4. Preheat oven to 180 DEG C for 10mins. Meanwhile make a small dent in the middle of all the biscuits using a small round lid and apply a very thin layer of jam in it. Arrange it in a baking tray with aluminum foil lined. Bake it for 12-15 minutes at 180 DEG C. Allow it to cool and store them in airtight container.

Expert Tips

• As I reduced the butter and replaced it with curd, the biscuits slightly puffed up, oozing out jam. So in the next batch I applied a very thin layer of jam.So dont add more jam it will surely ooze out.
• Though the butter is reduced, the crispness is perfect. The only difference I found with reducing butter was that the biscuits started to soften after 3 days. I'm sure it will stay crispy for more time when the original mentioned quantity of butter is added.
• I used mixed fruit jam, you can use your favorite flavor of jam. But mixed fruit went well with the custard powder flavor.

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

Tried this Jam Biscuits 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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Jam Biscuits Recipe

Jam Biscuits are delicious soft cookies made by baking a blend of flour, butter, flavors & custard powder with yogurt. Jam Biscuits are kids favorite and a good choice of biscuit for special occasions. Learn to make Jam Biscuits with instructions given here.

Course Baking

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

Keyword Baking, baking recipes, biscuit recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 25 Cookies

Calories 41kcal

Author Sharmilee J

Ingredients

• 1 cup all purpose flour / maida
• ¾ cup custard powder
• ¼ cup thick curd
• 2 tablespoon butter
• ½ cup powdered sugar
• 1 tablespoon corn flour
• ½ teaspoon vanilla extract
• mixed fruit jam as needed

Instructions

• Mix maida, corn flour and custard powder, keep aside.
• Soft butter, add sugar to it and cream well.
• Then add curd, vanilla essence and beat well until creamy.
• Then add custard powder mixture to the butter sugar mixture and make it to soft dough. If your dough is sticky add little maida to make it a soft pliable dough.
• Roll the dough on a flat surface using chapathi roller for about 5mm thickness.
• Then cut out shapes using cookie cutter. Collect the remaining dough and repeat the process.
• Preheat oven to 180 deg C for 10mins.
• Meanwhile make a small dent in the middle of all the biscuits using a small round lid and apply a very thin layer of jam in it.
• Arrange it in a baking tray with aluminum foil lined.
• Bake it for 12-15mins at 180 deg C.
• Allow it to cool and store Jam Biscuits in airtight container. Enjoy Jam Biscuits!

Notes

• As I reduced the butter and replaced it with curd, the biscuits slightly puffed up, oozing out jam. So in the next batch I applied a very thin layer of jam. So don't add more jam it will surely ooze out.
• Though the butter is reduced, the crispness is perfect. The only difference I found with reducing butter was that the biscuits started to soften after 3 days. 
• I used mixed fruit jam, you can use your favorite flavor of jam. But mixed fruit went well with the custard powder flavor.

Nutrition

Serving: 20g | Calories: 41kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 10mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.2mg

The post Jam Biscuits Recipe appeared first on Sharmis Passions.

Vada Pav is a popular Indian street food with a deep fried potato fritter wrapped inside a pav bun sandwiched between red and green chutneys and accompanied by fried green chili. Vada Pav is popularly known as Batata Vada Pav or Mumbai Vada Pav. Learn to make Vada Pav with step by step pictures.

The first time I had vada pavs was during our college tour to Mumbai as my friend suggested to taste it and I just loved it. This is a famous chat item in North and it is my most favorite.

About Vada Pav

Vada Pav is a Mumbai classic street food which has deep fried potato fritters sandwiched between a pav bun with red chutney and green chutney. The potato fritters can be either deep fried or tawa fried just like I did. Vada here refers to the potato fritters and Pav is Pav bun.

Vada Pav is spicy and packed with flavors and textures. I just love the potato fritters as such so make a little extra to much it separately. The garlic chutney is the highlight here so do not miss, it is super flavorful and spicy.

This is very famous chat in north India especially Mumbai and Kolkata. If you don't get pav buns go ahead with normal buns.

Similar Recipes

• Dahi puri
• Dahi papdi chat
• Pavi bhaji
• Makhana chat
• Aloo tikki chat

Vada Pav Ingredients

• Pav Bun - Pav buns are used traditionally for vada pav but you can use regular buns too.
• Potato Fritters - Boiled potato is mashed and cooked along with onion, green chili and made into small balls.
• Besan batter - A batter is made using gram flour, rice flour, turmeric powder, red chili powder.
• Red Chutney - Garlic along with red chilies, coconut, tamarind and salt are grind to make a chutney.
• Green Chutney - Green chutney is made using mint leaves and coriander leaves.

How to make Vada Pav Step by Step

For the vadas

1.Heat oil, add mustard seeds and jeera, allow it to crackle. Add green chillies, ginger garlic paste and saute for mins.Add onions and saute till it turns lightly browned. Then add mashed potatoes, turmeric powder, required salt and mix well. Add chopped coriander leaves,mix well and switch off. Allow it to cool and make small balls and keep it ready.

For the vada coating

Mix besan flour, rice flour, salt, turmeric, chilli powder, baking soda.Add little water to form a paste like we do for bajjis and bondas.

Now take the balls and dip it to the flour paste and deep fry it till golden brown (I didnt deep fry them instead toasted them in a paniyaram pan)

For the vada pav assembling

Take the buns slit it into halves taking care one end is still connected to the other bun.Apply the green chutney on one side , red chutney on another side. Keep the prepared vadas in between as shown and enjoy your vada pavs!

Enjoy Vada Pav!

Expert Tips

• Make ahead - This sure needs time but when you are ready with the chutneys then making vadas and assembling them as vada pavs is easy.
• Assembling - Usually the vadas are nothing but our aloo bondas. The chutney combination and assembling it as vada pav gives a unique taste.
• Toasting - I chose to toast in paniyaram pan, instead you can deep fry them as the orginal recipe says.

Serving and Storage

You can make the potato fritters, batter, chutneys ready well ahead of time. Then at the time of serving fry the potato fritters, assemble and serve. Serve it with fried green chili the best combo.

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

Tried this Vada Pav 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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Vada Pav Recipe

Vada Pav is a popular Indian street food with a deep fried potato fritter wrapped inside a pav bun sandwiched between red and green chutneys and accompanied by fried green chili. Vada Pav is popularly known as Batata Vada Pav or Mumbai Vada Pav. Learn to make Vada Pav with step by step pictures.

Course Snack

Cuisine Indian

Keyword Aloo Recipes, chaat, chaat recipes, North Indian, Potato, Potato Recipes, snack recipes

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2 people

Calories 506kcal

Author Sharmilee J

Ingredients

• 4 pav buns
• 2 tablespoon red chutney see recipe below
• 2 tablespoon green chutney as required

For the vadas :

• 2 boiled potatoes medium sized
• ½ teaspoon cumin seeds
• ½ teaspoon green chillies chopped finely
• ½ teaspoon mustard seeds
• 1 teaspoon ginger garlic paste
• 1 onion medium sized chopped finely
• ½ teaspoon turmeric powder
• 2 teaspoon coriander leaves
• 2 teaspoon oil

For vada outer coating:

• ¼ cup besan flour
• 1 tablespoon rice flour
• ½ teaspoon chilli powder
• salt to taste
• a pinch baking soda
• oil to toast / deep fry

Red Garlic chutney:

• 5 tablespoon coconut
• 1 red chillies
• 4 garlic chopped finely
• 1 teaspoon tamarind
• salt to taste

Instructions

For the vadas:

• Heat oil, add mustard seeds and jeera, allow it to crackle.
• Add green chillies, ginger garlic paste and saute for mins.
• Add onions and saute till it turns lightly browned. Then add mashed potatoes, turmeric powder, required salt and mix well.
• Add chopped coriander leaves,mix well and switch off. Allow it to cool and make small balls and keep it ready.

For the vada coating:

• Mix besan flour, rice flour, salt, turmeric, chilli powder, baking soda. Add little water to form a paste like we do for bajjis and bondas.
• Now take the balls and dip it to the flour paste and deep fry it till golden brown (I didnt deep fry them instead toasted them in a paniyaram pan)

Red Chutney

• Dry roast coconut and tamarind till lightly browned. Grind together with all other ingredients. Do not add water its slighly pastey and dry.
• For the vada pav assembling:
• Take the buns slit it into halves taking care one end is still connected to the other bun.
• Apply the green chutney on one side , red chutney on another side. Keep the prepared vadas in between as shown and enjoy your Vada Pavs!

Notes

• This sure needs time but when you are ready with the chutneys then making vadas and assembling them as vada pavs is easy.
• Usually the vadas are nothing but our aloo bondas.
• The chutney combination and assembling it as vada pav gives a unique taste. I chose to toast in paniyaram pan
• You can make the chutneys ready the before day itself and refrigerate them.
  The red garlic chutney is fiery hot which makes a apt combination for this vada pav.

Nutrition

Serving: 75g | Calories: 506kcal | Carbohydrates: 57g | Protein: 12g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 1344mg | Potassium: 410mg | Fiber: 5g | Sugar: 16g | Vitamin A: 483IU | Vitamin C: 40mg | Calcium: 47mg | Iron: 2mg

The post Vada Pav Recipe appeared first on Sharmis Passions.

Matka Kulfi is a creamy dessert made by simmering milk till thick and then freezing it in small clay pots. Kulfi icecream set in earthen clay pots called as matka kulfi or pot kulfi is mostly made during summer time or you want something chilled to serve. The taste is rich, creamy and mildly sweet.

This kulfi recipe is special as it is set in the earthen matka pots which gives slight earthy flavor. The milk is cooked slowly so it becomes thick and creamy by itself. Nuts and cardamom flavor comes nicely in every bite. It tastes good after a spicy lunch or dinner, also simple to make with very basic ingredients at home.

About Matka Kulfi

Matka kulfi is a frozen sweet made using reduced milk and nuts. This method gives natural taste and rich texture to the kulfi, instead of using cream or condensed milk, the thickness comes only from slow cooking the milk. It does not need any fancy cream or machines at all.

The texture of matka kulfi is rich and creamy, not icy or watery. Nuts like almonds and pista adds small bites in between. The cardamom and saffron in this adds mild aroma which blends with milk. The sweetness stays balanced and does not overpower.

This kulfi is usually set in clay pots which is called matka. The earthen pot helps in slow freezing and also adds traditional touch to the dessert. You can also use steel cups or moulds, but matka gives that old style feeling which many people likes. It is one dessert that always gives comfort.

I make this during summer holidays or weekends when. It feels nice to make kulfi from scratch instead of buying from shop. Kids enjoy opening the matka and scooping the kulfi slowly.

Matka Kulfi Ingredients

• Milk - I added full cream milk for rich taste, low fat milk will not give same creamy result, so try to avoid it.
• Sugar - I added for sweetness, it balances the nut flavors well. You can reduce little if you like mild sweetness.
• Almonds - I have used almonds for nutty taste and slight bite. You can soak and peel them or grind directly also.
• Pistachios - I added pista for flavor and light green bits in kulfi. Cashews can be used if pista is not there.
• Cardamom - I used this for mild aroma and traditional taste. Cardamom powder also can be used instead.
• Saffron - I added few strands for flavor and light color. If saffron is less, color will be very pale only.

Why This Recipe Works

• It is a traditional recipe made with simple ingredients only.
• The slow cooking gives natural thickness without adding cream.
• This recipe gives creamy texture without becoming icy.
• The nut powder adds flavor and makes kulfi more rich.
• You can freeze it in matka or cups easily based on what you have.

Similar Recipes

• Strawberry Kulfi
• Chocolate Kulfi
• Mango Kulfi
• Kulfi Recipe
• Rose Kulfi

How to make Matka Kulfi Step by Step

1.Grind together sugar, almonds, pistachios, saffron and cardamom together to a slightly coarse mixture, Set aside. Boil milk in a pan.

2.Simmer for 20 minutes till milk reduces. Stir in between to avoid burning at the bottom. Now add nuts sugar mixture.

3.Scrap the sides and keep cooking till the mixture is thick and creamy like shown below. Keep cooking. till it coats the ladle. It takes atleast 15 minutes. Cool down completely.

4.Rinse the clay pots then pour the mixture into the pots. Freeze it overnight or at least for 6-8 hours. I poured half of the mixture into kulfi moulds for mittus sake and only half of it in pots.

Serve chilled!

Expert Tips

• Milk reducing - Make sure to simmer the milk slowly and stir often. Try not to skip this step or milk may burn at bottom.
• Nut grinding - I grind the nuts slightly coarse, very fine paste will not give bite in kulfi.
• Thickness - I cook the milk till the mixture coats the ladle well. If it is thin, kulfi will not set properly.
• Freezing time - I freeze it overnight for best result. Minimum 6 to 8 hours is needed.
• Matka preparation - I just rinse the clay pots well before using. This removes dust and keeps kulfi clean.

Serving and Storage

Serve it chilled topped with chopped nuts on top if you like little extra crunch. This goes well after lunch or dinner as dessert. Store leftover kulfi covered in freezer and use within 2 to 3 days only.

FAQS

1.Can I use condensed milk?

Yes you can, but taste will be rich and add it by tasting or it will become sweeter.

2.Is matka compulsory for this kulfi?

No, you can use steel cups or moulds also, matka just adds extra flavor.

3.Why my kulfi is not creamy?

Milk may not have reduced enough. Try cooking little more next time.

4.Can I add corn flour for thickening?

Yes you can add little corn flour mixed in milk, but it is optional.

5.How long can I store this kulfi?

It stays good for 2 to 3 days in freezer when stored properly.

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

Tried this Matka Kulfi 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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Matka Kulfi Recipe

Matka Kulfi is a creamy dessert made by simmering milk till thick and then freezing it in small clay pots. Kulfi ice cream set in earthen clay pots called as matka kulfi or pot kulfi is mostly made during summer time or you want something chilled to serve. The taste is rich, creamy and mildly sweet.

Course Dessert

Cuisine Indian

Keyword dessert recipes, ice cream recipes, icecreams, kulfi recipes, milk recipes, nuts recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Freezing Time 8 hours hours

Total Time 45 minutes minutes

Servings 2 kulfis

Calories 318kcal

Author Sharmilee J

Ingredients

• 2 cups full cream milk
• ¼ cup heaped sugar
• 10 nos almonds
• 10 nos pista
• ½ no cardamom
• a pinch of saffron

Instructions

• Grind together sugar, almonds, pistachios, saffron and cardamom together to a slightly coarse mixture, set aside.
• Boil milk in a pan. Simmer for 15 mins till milk reduces. Stir in between to avoid burning at the bottom.
• Now add nuts sugar mixture. Scrap the sides and keep cooking till the mixture is thick and creamy. Keep cooking. till it coats the ladle.
• Cool down completely.
• Rinse the clay pots then pour it in the pots. Freeze it overnight or at least for 6-8 hours.
• Enjoy tasty Matka kulfi!

Nutrition

Serving: 125g | Calories: 318kcal | Carbohydrates: 43g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 457mg | Fiber: 1g | Sugar: 42g | Vitamin A: 416IU | Vitamin C: 0.3mg | Calcium: 320mg | Iron: 0.4mg

The post Matka Kulfi Recipe appeared first on Sharmis Passions.

Ragi Malt is a healthy and nutritious drink made using fingermillet flour as main ingredient. It is very popular in India for babies, kids, and adults because it's rich in calcium, iron, fiber, and protein. Post includes ragi malt (ragi sweet porridge) and ragi porridge (salt version) with step by step pictures and video.

Ragi Malt or Ragi Java or Ragi Porridge is a healthy breakfast as it is very nutritious and filling. Ragi porridge can be made 2 ways either sweet or salt as per your liking and preference. I like sweet the most but have the salt version once in a while too. Ragi malt has been part of Indian households for generations and is quite popular for its health benefits, easy digestibility, and cooling properties.

About Ragi Malt

Ragi Malt is nothing sweet ragi porridge made with ragi flour, water, milk, sugar and cardamom powder. It is topped with nuts of your choice making it an ideal healthy breakfast. Ragi is the one of the first grains introduced to babies as it is easy to digest. It can be prepared in both sweet and savory forms, making it suitable for all age groups starting from infants to the elders.

Malt is the cereal grain that has been soaked and dried. Here finger millet is the grain that is soaked, sprouted then dried to make ragi flour or powder and the porridge made with this flour is referred to as 'Ragi Malt'.

Ragi Porridge is a nutritious healthy drink which can be substituted for our regular breakfast and it keeps you full till lunch time. Ragi or finger millet is a super grain which is packed with nutrition. I used homemade ragi flour, you can use store bought flour too.

Ragi Malt can be prepared in a tasty way by following this method without any lumps easy and quick to make. It takes just 10-15 minutes to make this porridge. You can use ragi flour or sprouted ragi flour for this porridge.I always have a batch of homemade ragi flour at home.

Ragi Porridge has become a tradition in our family. I am trying to include porridge for mittu and gugu regularly so that they are always in touch with the porridge taste. Mittu prefers to have multigrain porridge.

I hated porridges during my childhood days and now I just love them. I have tasted this ragi porridge in my friends house as its their custom to have ragi porridge every sunday. Ever since I tasted with my friend I started liking it, even now I just love all types of porridges.

Ragi Malt Video

Similar Recipes

• Health Mix Porridge
• Oatmeal Porridge
• Masala Oats
• Ragi Flour
• Millet Porridge

Ragi Malt Health Benefits

• Ragi is rich in iron
• It is rich in fiber and a nutritious whole grain
• Helps in healthy weight loss
• Ragi is good for a gluten free diet
• Good for diabetics

Ragi Malt 2 Ways

I have shared 2 ways to make this porridge as some prefer sweet and few prefer salt version.

• Ragi Malt (Sweet Porridge)
• Ragi Porridge (Salt)

Ragi Malt Ingredients

• Ragi flour - I used homemade finger millet flour. You can use store bought flour too either regular ragi flour or sprouted flour.
• Water - I always cook the porridge in water then mix it with milk.
• Milk - Use boiled milk as we add it at the final stage.
• Sweetener - I have used cane sugar. You can add jaggery powder or jaggery syrup or brown sugar or even white sugar.
• Flavoring - Cardamom powder is the best flavoring for this porridge.
• Water - I always cook the porridge in water then mix it with milk.
• Buttermilk - Use thick homemade buttermilk.
• Salt - Add salt to taste for the salt version.

How to make Ragi Malt Step by Step

Ragi Porridge Sweet

1. To a bowl add ½ cup ragi flour. Now add 1 cup water to it.

2.Whisk it well without any lumps then set it aside.

3.Add 2 cups water to a pan. Let it boil.

4.Once water starts to boil - whisk the ragi flour slurry.

5.Add the ragi flour slurry. Just rinse with little water and add it, if there are sediments.

6.Whisk it well first to avoid lumps.

7.Now switch to a spatula and keep stirring and cooking in low medium flame.

8.The mixture will start to thicken but keep stirring continuously.

9.Keep cooking until it turns thick and shiny.

10.You can see how thick it is. It thickens more after cooling down so switch it off accordingly.

11.Transfer half of the porridge to a bowl for salt version.

12.To the remaining porridge in the pan - add 2 tablespoon sugar, 1 cup milk and ¼ teaspoon cardamom powder.

13.Whisk it well and switch off.

14.Ragi malt or ragi sweet porridge is ready to serve.

15.Serve ragi malt hot or warm!

Ragi Porridge or Ragi Malt is ready to drink!

Ragi Porridge Salt

1.With the reserved ragi porridge we can prepare ragi salt porridge. Let the mixture cool down for 15 minutes at least.

2.Add salt to taste and ½ cup thick buttermilk to it.

3.Whisk it well until smooth.

4.Ragi porridge salt version is ready

5. Serve it warm or chilled.

Serve immediately.

Tempering Suggestion

You can serve it as such or make the tempering and serve it.

1.Heat 1 teaspoon oil in a tadka pan and add ¼ teaspoon mustard seeds, 1 small red chilli broken and ¼ teaspoon cumin seeds, a pinch hing along with few curry leaves - let it crackle. Now transfer it to the porridge.

2.Add tempering and salt.

3.Mix it well. Serve as such or you can strain and serve it too.

Ragi porridge is ready!

Expert Tips

• Ragi flour - You can use homemade flour or store bought flour. Either regular ragi flour or sprouted can be used.
• Cooking - Cook in low flame and keep stirring to avoid lumps.
• Sweetener - Adjust sweetness according to your taste. You can add any sweetener : jaggery powder or jaggery syrup or cane sugar etc.
• Consistency - The consistency is purely your preference. If you want it a bit thin then add little more milk or buttermilk. If you want it thick then this will be perfect.
• Tempering - After the tempering ingredients are added you can either have the porridge as such or strain it and then serve.

Serving & Storing

You can serve the porridge sweet or salt. We prefer the ragi porridge warm but you can serve it hot too. You can even temper the porridge and serve.

You can make the ragi porridge cooked in water and store in fridge for 2 days and make the porridge as and when needed. It will become thick you will need to whisk or blend it while making the porridge.

FAQS

1.Why is my porridge watery and not becoming thick?

If more water is added it may take little longer to get thick while cooking. So keep stirring to make the porridge thick.

2.What type of ragi / fingermillet flour to use?

You can use regular ragi flour or sprouted ragi flour to make this porridge.

3.How long should I cook the porridge?

Do not go with the exact timing as it may differ depending upon the flour variety and amount of water used. Cook the porridge until thick and shiny,

4.My porridge turns lumpy, How should I fix it?

If you leave the porridge unattended without stirring then it may become lumpy. If the cooked porridge turns lumps, mash it well with a laddle then mix with milk, sugar and finally strain using a big holed strainer to strain the lumps.

5.Is this porridge suitable for babies and kids?

Yes it is suitable for babies from 1 year and older kids too.

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

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

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Ragi Malt Recipe | Ragi Porridge Recipe

Ragi Malt is a healthy and nutritious drink made by cooking ragi in water to a porridge consistency then mixing it with milk, sugar and cardamom powder. In this post I have shared ragi malt (ragi sweet porridge) and ragi porridge(salt version) with step by step pictures and video.

Course Breakfast

Cuisine Indian

Keyword 30 mins recipes, drink recipes, Healthy tea time drink, millet recipes, Nutritional Beverage, Nutritional Drink, ragi recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 186kcal

Author Sharmilee J

Ingredients

• ½ cup ragi flour (finger millet flour)
• 3 cups water

Ragi Malt Sweet

• 1 cup milk
• 2 tablespoon cane sugar
• ½ teaspoon cardamom powder

Ragi Porridge Salt

• salt to taste
• ½ cup buttermilk

Instructions

Ragi Malt Sweet

• To a bowl add ½ cup ragi flour. Now add 1 cup water to it.
• Whisk it well without any lumps then set it aside.
• Add 2 cups water to a pan. Let it boil.
• Once water starts to boil - whisk the ragi flour slurry.
• Add the ragi flour slurry. Just rinse with little water if there are sediments.
• Whisk it well first to avoid lumps.
• Now switch to a spatula and keep stirring and cooking in low medium flame.
• The mixture will start to thicken but keep stirring continuously.
• Keep cooking until it turns thick and shiny.
• You can see how thick it is. It thickens more after cooling down so switch it off accordingly.
• Transfer half of the porridge to a bowl for salt version.
• To the remaining porridge in the pan - add 2 tablespoon sugar, 1 cup milk and ¼ teaspoon cardamom powder.
• Whisk it well and switch off.
• Ragi malt or ragi sweet porridge is ready to serve.
• Serve ragi malt hot or warm!

Ragi Porridge Salt

• With the reserved ragi porridge we can prepare ragi salt porridge. Let the mixture cool down.
• Add salt to taste and ½ cup thick buttermilk to it.
• Whisk it well until smooth.
• Ragi porridge salt version is ready
• Serve it warm or chilled.
• Heat 1 teaspoon oil in a tadka pan and add ¼ teaspoon mustard seeds, 1 small red chilli broken and ¼ teaspoon cumin seeds, a pinch hing along with few curry leaves - let it crackle. Now transfer it to the porridge.
• Add tempering and salt.
• Mix it well. Serve as such or you can strain and serve it too.
• Ragi porridge is ready!

Video

Notes

• Ragi flour - You can use homemade flour or store bought flour. Either regular ragi flour or sprouted can be used.
• Cooking - Cook in low flame and keep stirring to avoid lumps.
• Sweetener - Adjust sweetness according to your taste. You can add any sweetener : jaggery powder or jaggery syrup or cane sugar etc.
• Consistency - The consistency is purely your preference. If you want it a bit thin then add little more milk or buttermilk. If you want it thick then this will be perfect.
• Tempering - After the tempering ingredients are added you can either have the porridge as such or strain it and then serve.

Nutrition

Serving: 200ml | Calories: 186kcal | Carbohydrates: 37g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 32mg | Potassium: 212mg | Sugar: 16g | Vitamin A: 99IU | Calcium: 185mg | Iron: 1mg

The post Ragi Malt Recipe | Ragi Porridge Recipe appeared first on Sharmis Passions.

Tawa Paneer is a spicy and masala rich side dish made on a flat tawa using paneer with onion, tomato and capsicum base. It has a great taste with slight roasted flavor which makes it little different from regular paneer gravies. The dish is mostly semi dry and pairs well with roti, naan or even with plain rice.

This is quite often made for weekend lunch or dinner when something quick is needed at home. The masala coats the paneer nicely and gives a street style touch to the dish which everyone likes. It is filling yet satisfying and suits well for both family meals and small get togethers.

About Tawa Paneer

Tawa Paneer Masala is a popular North Indian style paneer recipe where everything is cooked directly on a tawa itself. Cooking on tawa gives a slightly smoky and intense flavor to the dish which you don't get in kadai cooking. It is commonly served as a side dish or sometimes used as stuffing for rolls and wraps.

This is usually cooked on tawa but you can use a  kadai or frying pan too if you don't have a tawa. I have used my roti pan which has a flat base, you can use a tawa which has concave base too.

The texture of this dish is semi dry with soft paneer cubes covered in thick masala. Onion and tomato forms the base while capsicum adds slight crunch in between. The spices give warmth and heat but it does not overpower the paneer taste.

This is flexible and easy to adjust as per taste. It can be made more spicy, less spicy or even turned into a gravy by adding more tomato and little water. Butter adds richness but oil can also be used if butter is not there. It tastes good even after reheating also which makes it useful for busy days.

Tawa Paneer Masala is one of the popular dishes in restaurants too. I usually made on weekends or when guests come home suddenly. It does not need long cooking time and still feels special on the plate. 

Tawa Paneer Ingredients

• Paneer - It stays soft and absorbs masala well. Fresh or store bought paneer both works fine for this dish.
• Onion and Tomato - I used for making the masala base, onion gives slight sweetness and tomato adds tanginess to balance. Chopped tomato can be used instead of puree.
• Capsicum - I added for mild crunch and flavor in the dish. Colored or green capsicum can be used based on what is available at home.
• Ginger garlic paste - I just added this for base flavor and aroma. I used freshly crushed ginger and garlic also can be added instead of paste if you want.
• Spice powders - I just add some for spice and depth, I used red chilli powder, roasted jeera powder and garam masala. Spice level can be adjusted as per taste and preference of people at home.
• Kasoori methi - I just used for aroma and slight bitterness. Try not to skip this if possible.
• Coriander leaves - I added this for freshness and mild flavor. It also gives nice finish to the dish.
• Butter - I just used for tempering, it gives richness and tawa style taste. You can use oil also but butter tastes better.
• Jeera - I added jeera for tempering, it gives light crunch and flavor in the beginning.

Why This Recipe Works

• This recipe is quick and does not need complicated steps.
• Cooking on tawa gives smoky and street style flavor.
• Paneer stays soft while masala turns thick and coating.
• It works well as side dish, starter or roll filling.
• Spice and texture can be adjusted very easily.

Similar Recipes

• Kadai Paneer
• Aloo Gobi Matar
• Aloo Matar
• Chilli Paneer
• Aloo Bhindi

How to make Tawa Paneer Masala Step by Step

1.You first need a tawa for making this, dosa tawa will be fine. I used flat bottomed dosa tawa. Heat butter when it starts to melt, add jeera let it crackle.

2.Add ginger garlic paste, saute for  a minute then add chopped onion, saute till it becomes transparent.

3.Add chopped capsicum, saute for 2 minutes. Then add tomato puree.

4.Give a quick mix, then add red chilli, roasted jeera and garam masala powders along with required salt.

5.Cook until raw smell of tomatoes leave. It will become dry in few minutes.

6.Sprinkle little water then add paneer and toss it so that the masala coats the paneer well.

7.Add crushed kasoori methi and chopped coriander leaves and switch off.

Serve hot with rotis with a lemon wedge.

Expert Tips

• Paneer - I make sure the paneer is soft, I usually soak it in warm water for few minutes if it feels little hard.
• Masala cooking - I cook the tomato puree well till the raw smell goes, try not to skip this step or the taste will go little off.
• Flame control - I keep the flame in medium while cooking on tawa, high flame may burn the masala very quickly.
• Water adding - I add only little water if needed, too much water will spoil the semi dry texture of the dish.
• Kasoori methi use - I crush it between my hands before adding, it releases more flavor and aroma nicely.

Serving and Storage

Serve it hot with roti, naan or phulka straight from tawa. This also taste good with jeera rice or plain rice and dal. It can be used as stuffing for rolls also. Store leftovers in fridge and reheat on tawa with little water. Freshly made always taste better.

FAQS

1.Can I make this without capsicum?

Yes capsicum can be skipped, the dish will still taste good with onion and tomato base.

2.Can I make it more gravy like?

Yes add more tomato puree and little water to make gravy version.

3.Is butter necessary?

Butter gives best flavor but oil can be used if needed.

4.Can spice level be reduced?

Yes reduce chilli powder and garam masala for mild taste.

5.Can this be made in advance?

It can be made few hours earlier, but reheat properly before serving.

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

Tried this Tawa Paneer Masala 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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Tawa Paneer Recipe | Tawa Paneer Masala Recipe

Tawa Paneer is a spicy and masala rich side dish made on a flat tawa using paneer with onion, tomato and capsicum base. It has a great taste with slight roasted flavor which makes it little different from regular paneer gravies. The dish is mostly semi dry and pairs well with roti, naan or even with plain rice.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, Dinner recipe, easy paneer recipes, indian paneer recipes, lunch recipes, masala recipes, meals, paneer dishes, paneer recipes, roti sidedish, Side Dish, starter

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 390kcal

Author Sharmilee J

Ingredients

• 1 cup paneer cubed
• 1 no small sized big onion finely chopped
• ½ cup tomato puree just grind 2 medium sized tomatoes to a semi fine paste
• ⅓ cup capsicum cubed - I used coloured capsicum
• 1 teaspoon ginger garlic paste
• 1 teaspoon red chilli powder
• ¾ teaspoon roasted jeera powder
• ½ teaspoon garam masala powder
• 1 teaspoon kasoori methi
• 1 tablespoon coriander leaves
• salt to taste

To temper:

• 1 heaped teaspoon butter
• 1 teaspoon jeera

Instructions

• You first need a tawa for making this, dosa tawa will be fine. I used flat bottomed dosa tawa. Heat butter when it starts to melt, add jeera let it crackle.
• Add ginger garlic paste, sauté for  a minute then add chopped onion, sauté till it becomes transparent.
• Add chopped capsicum, sauté for 2mins.Then add tomato puree.
• Give a quick mix, then add red chilli, roasted jeera and garam masala powders along with required salt.
• Cook until raw smell of tomatoes leave. It will become dry in few mins.
• Sprinkle little water then add paneer and toss it so that the masala coats the paneer well.
• Add crushed kasoori methi and chopped coriander leaves and switch off. Enjoy Tawa Paneer!

Notes

• Paneer - I make sure the paneer is soft, I usually soak it in warm water for few minutes if it feels little hard.
• Masala cooking - I cook the tomato puree well till the raw smell goes, try not to skip this step or the taste will go little off.
• Flame control - I keep the flame in medium while cooking on tawa, high flame may burn the masala very quickly.
• Water adding - I add only little water if needed, too much water will spoil the semi dry texture of the dish.
• Kasoori methi use - I crush it between my hands before adding, it releases more flavor and aroma nicely.

Nutrition

Serving: 100g | Calories: 390kcal | Carbohydrates: 12g | Protein: 18g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 84mg | Potassium: 397mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1525IU | Vitamin C: 39mg | Calcium: 583mg | Iron: 3mg

The post Tawa Paneer Recipe (Tawa Paneer Masala) appeared first on Sharmis Passions.

Rasmalai is a popular Indian dessert made using cottage cheese balls, milk, sugar, nuts, cardamom and saffron. It is quick to make when your homemade rasgullas are ready. Sweet and juicy rasgullas soaked in sweetened thick milk is super addictive and can be made at home easily. Learn to make delicious rasmalai at home with step by step pictures.

Rasmalai is a rich Indian delicacy, rasgullas in sweetened thickened milk with the flavor of cardamom and saffron topped with nuts, It is a yum combo!! You can use store bought rasgullas to make rasmalai quickly. Rasmalai is widely served in weddings, parties and is a popular order in restaurants too.

About Rasamalai

'Ras' in Hindi means juicy and 'Malai' means cream so Rasmalai translates to juicy and creamy. Rasmalai is a popular rich Indian dessert made using cottage cheese balls soaked in sweetened thick milk called rabri topped with nuts and flavored with saffron and cardamom. It is super addictive as it tastes incredibly delicious.

I've become a great fan of rasmalai since I tasted it from a popular hotel here in Coimbatore named Annapoorna GowriShankar. Homemade ones are best if prepared in the right consistency. I buy rasgullas from stores and make rasmalai. Occasionally I make homemade rasgullas too as mittu is fond of that sweet.

Rasgullas can be flattenned and added as such. I have seen rasmalai as balls and in discs so you can make it the way you want. I would prefer small balls instead of discs as it looks more appealing.

Rasmalai Ingredients

• Rasgulla - You can use store bought mini rasgullas or use homemade too. Make sure to use mini rasgullas for best results.
• Milk - Use full cream milk either farm fresh or packaged milk.
• Sugar - White granulated sugar is the best to use for rasmalai.
• Condensed milk - Condensed milk adds richness to rasmalai.
• Nuts - Cashews, pistachios and almonds are used.
• Flavoring - Cardamom powder and saffron is used for flavoring the milk.

Similar Recipes

• Bread rasmalai
• Rasgulla
• Rabdi
• Saffron Milk
• Basundi

How to make Rasmalai Step by Step

1.Take a pan - add condensed milk to it, along with 1 cup milk and whisk it well. Now add remaining milk and let it boil in medium flame for 5 minutes. Keep stirring. Crush saffron strands and add it. The color of milk will change to slightly yellow color, after saffron is added. Let it boil until thick at least for 15 minutes.

2.Then add chopped nuts, cardamom powder give a quick mix and let it boil. Now take your rasgullas. I used store bought rasgullas this time.

3.Take lemon squeezer and squeeze the excess sugar syrup from the rasgullas. Be gentle else the rasgullas will crumble. Now add the rasgullas to the milk and let it simmer for 5-7 minutes in low flame. Switch off.

Cool down for few mins, then refrigerate for at least an hour. Serve chilled!

Expert Tips

• Flavor - Don't use saffron more, it will be over powerful and will spoil the taste.
• Add ons - The addition of condensed milk not only makes the rasmalai rich but extra tasty and gives a unique flavour to it.
• Syrup - You can also use the sugar syrup that comes with the rasgullas and add it to the rabri instead of sugar.
• Resting time - Allow at least 30 minutes sitting and refrigerating time before serving to taste best.
• Quick option - You can also use store bought rasgullas, tinned ones are easy to reach.

Serving & Storage

Rasmalai is best when served chilled. Refrigerate & it keeps well for 2-3 days.

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

Tried this Rasmalai 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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Rasmalai Recipe

Rasmalai is a popular Indian dessert made using cottage cheese balls, milk, sugar, nuts, cardamom and saffron. It is quick to make when your homemade rasgullas are ready. Sweet and juicy rasgullas soaked in sweetened thick milk is super addictive and can be made at home easily. Learn to make delicious rasmalai at home with step by step pictures.

Course sweets

Cuisine Indian

Keyword dessert recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, milk recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 413kcal

Author Sharmilee J

Ingredients

• 20 small rasgullas
• 3 cups milk
• 3 tablespoon condensed milk
• ⅓ cup sugar
• 3 tablespoon nuts chopped
• 10 small strands saffron
• ¼ teaspoon cardamom powder

Instructions

• Take a pan - add condensed milk to it, along with 1 cup milk and whisk it well. Now add remaining milk and let it boil in medium flame for 5 minutes. Keep stirring. Crush saffron strands and add it. The color of milk will change to slightly yellow color, after saffron is added. Let it boil until thick at least for 15 minutes.
• Then add chopped nuts, cardamom powder give a quick mix and let it boil. Now take your rasgullas. I used store bought rasgullas this time.
• Take lemon squeezer and squeeze the excess sugar syrup from the rasgullas. Be gentle else the rasgullas will crumble. Now add the rasgullas to the milk and let it simmer for 5-7 minutes in low flame. Switch off.
• Cool down for few mins, then refrigerate for at least an hour. Serve chilled!

Notes

• Rasgulla - You can use store bought mini rasgullas or use homemade too. Make sure to use mini rasgullas for best results.
• Milk - Use full cream milk either farm fresh or packaged milk.
• Sugar - White granulated sugar is the best to use for rasmalai.
• Condensed milk - Condensed milk adds richness to rasmalai.
• Nuts - Cashews, pistachios and almonds are used.
• Flavoring - Cardamom powder and saffron is used for flavoring the milk.

Nutrition

Serving: 100g | Calories: 413kcal | Carbohydrates: 58g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 120mg | Potassium: 501mg | Fiber: 1g | Sugar: 56g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 364mg | Iron: 0.4mg

The post Rasmalai Recipe appeared first on Sharmis Passions.

Kati Roll is a popular Indian street food made by wrapping a filling inside an Indian flat bread like roti, paratha etc. The filling could be mixed vegetable, egg or chicken or paneer or even mushroom etc. Kati Roll is a street food delicacy originated form Kolkata, West Bengal. Learn to make Kati Roll at home with step by step pictures.

Rolls or Wraps or Frankies I like them very much. They are perfect for on the go snacks or breakfast for kids. I always make kati roll with chapati itself, use leftover vegetable curry or make paneer, mushroom filling and kids love it.

About Kati Roll

Kati Roll is an Indian street food originated from Kolka , West Bengal. The term ' Kati' translates to stick in Bengali which refers to the method of making this dish with roasted kebabs in a stick or skewer.

The outer wrap can be made thick like paratha or made thin like chapati too. It depends on how you like it. Classic Kati roll use thick paratha with generous amount of filling that even if you have one you will be full.

Kati Roll Ingredients

• Flour - You can use maida or wheat flour. Traditionally maida is used to make kati roll for a healthy alternate I have used more of wheat flour and less of maida.
• Mixed vegetables - Onion, capsicum and carrots are added. You can add corn, paneer mushroom etc.
• Ginger garlic paste - Adding ginger garlic paste adds flavor to the filling.
• Tomato sauce - Adding tomato sauce or ketchup gives it a tangy flavor.
• Spice powder - Turmeric, red chili powder and garam masala powders are added.
• Lemon juice - Adding lemon juice adds a tangy taste.

Kati Roll Filling

The filling variations are endless, you can use leftover vegetable curry or paneer bhurji or just sauté vegetables and add it. You can even add oven roasted vegetables along with green chutney which makes a perfect filling. You can even add sprouts or lentils or legumes as filling for a healthy variation.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Kati Roll Step by Step

To make paratha / roti

1. Mix salt, wheat flour and maida. Add milk, water slowly to form a soft dough.
2. Keep covered and let it rest till the stuffing is done

To make filling

1. Heat oil, temper cumin seeds, add onions and sauté until transparent. Add ginger garlic paste and sauté for a minute then add the vegetables, sauté for few minutes or until cooked. Make sure the veggies are cooked yet crunchy.
2. Add turmeric, red chili powder and garam masala powder mix well. Finally add tomato sauce, lemon juice along with coriander leaves and switch off.

To make it as a wrap

1. Pinch a lemon sized ball from the dough and flatten it like we do for chapathis. Dust flour if needed.
2. Then heat a dosa pan,once it is hot place the prepared parathas and cook on both sides.Likewise prepare all the parathas and keep aside.
3. At the time of serving, add little oil and toast the prepared parathas . Then spread ½ tablespoon of green chutney, add a heaped tablespoon of stuffing(either paneer bhurji/veg stuffing).
4. Then gently seal it from the bottom then close it tightly from the both the sides(left & right) to form a roll as shown in the pic(Rolling this way avoids stuffing from dropping out)
5. Then wrap the lower part of the parathas with butter paper/silver foil and enjoy ur kati rolls.

I love paneer bhurji in wraps and rolls. So reserved little for this sake itself and made these rolls. You can keep the stuffing in middle and close from oth the sides and prick a tooth pick in the middle and serve but wrapping in the above said method avoids filling from coming out and its easy to hold too. The recipe is the same for paneer bhurji too just filling differs and you can find paneer bhurji recipe here.

These are mildly spicy making it perfect for kids. You can also serve with home made white butter.

Enjoy Kati roll hot!

Expert Tips

• Stuffing - The stuffing idea is endless, you can even make chicken vegetable stuffing. You can make paneer tikka kati roll.
• Store ahead - You can make the stuffing and parathas ready the previous night and just assemble the wrap, there you go with your yummy, filling on the go wraps for breakfast. It is a perfect evening snack for kids.
• Serving - Serve with tomato sauce or can be had as such itself also. The thickness of each parathas can be slightly thicker also.

Serving & Storage

Serve kati roll with green chutney or mayonnaise. Kati rolls taste great on its own too. You can knead the chapati dough make the filling ready and keep. Make parathas and stuff and serve it hot when you want.

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

Tried this Kati Roll 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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Kati Roll Recipe

Kati Roll is a popular Indian street food made by wrapping a filling inside an Indian flat bread like roti, paratha etc. The filling could be mixed vegetable, egg or chicken or paneer or even mushroom etc. Kati Roll is a street food delicacy originated form Kolkata, West Bengal. Learn to make Kati Roll at home with step by step pictures.

Course Breakfast, dinner, Snack

Cuisine Indian

Keyword chapati, chapati recipes, flat bread recipes, recipes, roll recipes, roti, roti recipes, street food, veg recipes, vegetable, wrap recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 rolls

Calories 188kcal

Author Sharmilee J

Ingredients

For parathas:

• 1 cup whole wheat flour
• ½ cup maida
• salt to taste
• 1 teaspoon oil
• milk water as needed to knead the dough

For the stuffing:

• 1 tablespoon oil
• ½ teaspoon cumin seeds
• ½ cup sliced onion
• 1 cup mixed vegetables (I used carrot, capsicum and beans & Chop it lengthwise)
• 1 teaspoon ginger garlic paste
• 1 tablespoon tomato sauce
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon garam masala powder
• 1 teaspoon lemon juice
• 2 tablespoon green chutney
• salt to taste

Instructions

To make paratha / roti

• Mix salt, wheat flour and maida. Add milk, water slowly to form a soft dough.
• Keep covered and let it rest till the stuffing is done

To make filling

• Heat oil, temper cumin seeds, add onions and saute until transparent. Add ginger garlic paste and sauté for a minute then add the vegetables, saute for few minutes or until cooked. Make sure the veggies are cooked yet crunchy.
• Add turmeric, red chili powder and garam masala powder mix well. Finally add lemon juice along with coriander leaves and switch off.

To make it as a wrap

• Pinch a lemon sized ball from the dough and flatten it like we do for chapathis. Dust flour if needed.
• Then heat a dosa pan,once it is hot place the prepared parathas and cook on both sides.Likewise prepare all the parathas and keep aside.
• At the time of serving, add little oil and toast the prepared parathas . Then spread ½ tablespoon of green chutney, add a heaped tablespoon of stuffing(either paneer bhurji/veg stuffing).
• Then gently seal it from the bottom then close it tightly from the both the sides(left & right) to form a roll as shown in the pic(Rolling this way avoids stuffing from dropping out)
• Then wrap the lower part of the parathas with butter paper/silver foil and enjoy ur kati rolls.

Notes

• Stuffing - The stuffing idea is endless, you can even make chicken vegetable stuffing. You can make paneer tikka kati roll.
• Store ahead - You can make the stuffing and parathas ready the previous night and just assemble the wrap, there you go with your yummy, filling on the go wraps for breakfast. It is a perfect evening snack for kids.
• Serving - Serve with tomato sauce or can be had as such itself also. The thickness of each parathas can be slightly thicker also.

Nutrition

Serving: 60g | Calories: 188kcal | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 848mg | Potassium: 210mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1431IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

The post Kati Roll Recipe appeared first on Sharmis Passions.

Sarson ka Saag is not just a North Indian winter dish, it is an emotion. Made with fresh winter greens this curry is bursting with warm, rustic flavours and nutrition. Serve it with a generous dollop of homemade butter, hot makki roti and jaggery for a heart-warming meal.

Come winters, making sarson da saag and makki roti is an absolute must. But traditionally, making sarson ka saag is quite a lengthy process that involves cooking the leafy greens in a large earthen pot until they’re soft and mushy. It is then ground to a coarse paste using a wooden whisk, before finally tempering it with ghee, onions, tomatoes and a few spices.

But my sarson ka saag recipe is simpler and a whole lot quicker. We use a pressure cooker to cook the greens a lot faster, before tempering it as usual. But don’t worry, using a pressure cooker doesn’t affect the taste or texture in way.

Why You’ll Love This Recipe

• By pressure cooking the greens, the cooking time is reduced to nearly half and the entire dish comes together in less than an hour. 
• It is the perfect way to include greens and other fresh winter produce in your family’s diet. 
• Despite its long list of ingredients, this dish is surprisingly easy to make.
• Can be made in a large batch and frozen for future use.
• Can be made ahead as this dish tastes a lot better the next day.
• The combination of leafy greens makes this dish a rich source of fibre, antioxidants and vitamins.
• This recipe is naturally gluten free and can be easily made vegan by excluding ghee and curd. 

Ingredient you Need

Here are the main ingredients you’ll need to make some delicious sarson ka saag this winter:

• Sarson/mustard leaves: Sarson or mustard leaves have a dark green colour and a sharp, pungent taste. This winter produce is the star ingredient of this recipe. While it is best to use fresh leaves, you can easily replace them with pre-cut, cleaned and even frozen mustard leaves.
• Other greens: This recipe uses spinach and bathua leaves to balance out the sharp taste of sarson and add a dash of earthiness. If you don’t have access to bathua, you can easily replace it with methi (fresh fenugreek leaves), kale, collard greens or arugula.
• Radish and radish greens: Radish and radish greens enhance the flavour of mustard.
• Ginger and garlic: For flavour, balance and aroma
• Green garlic: Optional but adding a dash of green garlic when cooking the greens makes this more garlicky
• Makki atta: Makki atta or maize flour is used to thicken and make the saag creamy
• Ghee: Ghee is used along with mustard oil in the tempering process
• White butter: A must in my opinion for a well rounded flavour

How to make Sarson ka Saag

1. Pressure cook mustard leaves, bathua, spinach, radish leaves, radish, green garlic, ginger, garlic, green chillies with a cup of water for 2-3 whistles or approx 10-15 minutes
2. Let the steam escape completely before opening the pressure cooker
3. Let this cool and grind only the greens to a coarse paste, while reserving any water in the pressure cooker.
4. I prefer using a stick blender so I can control the blending. The consistency should be coarse and it should look like the greens were chopped finely. If you don’t have a stick blender, pulse the mixture in a mixture grinder and check every few seconds

5. Heat mustard oil and ghee and add jeera, ginger, garlic, green chilli paste.

6. Saute for a minute and add onions. Cook till translucent

7. Add tomatoes, chilli powder and salt and cook till mushy.

8. Add the greens mixture to the onion tomato paste

8. Also add the reserved water plus an additional half cup of water and cook for 5-10 minutes till you start seeing some oil on top.

9. Whisk together curd and makki atta and add the mixture along with jaggery to the pan. Bring this to a quick boil while stirring continuously to avoid any lumps.

10. Once it starts boiling; reduce the flame, adjust water if required and cook covered for 5-10 minutes or till you start seeing specks of fat float on top. Add a big dollop of makhan on top.

11. Serve hot with makki ki rotis

Richa’s Top Tips

• Leafy greens are usually covered in dirt and mud. Thoroughly wash the leaves under running water to get rid of all the impurities before cooking them.
• Since we are grinding the greens in this recipe, there’s no need to chop them. But if you want to try the traditional method of using a wooden whisk to mash the greens, make sure to finely chop all the greens before adding them to the pressure cooker.
• Sarson da saag usually has a coarse, creamy texture. I like to achieve this using a stick blender in place of the usual mixture-grinder. A stick blender allows for better control and helps me attain that beautiful coarse texture every time. 
• If you don’t have a stick blender, pulse the mixture in a mixture grinder and check every few seconds.
• This recipe can even be prepared with frozen greens. Just thaw and squeeze out any excess liquid before cooking it.

Storage Tips

• If you are making a large batch, refrigerate the extra saag in an airtight container without tempering. This saag recipe stays good in the refrigerator for up to 4 days.
• It’s also very freezer-friendly and can be frozen for up to a month. 

Customisation Tips

• For a more wholesome dish, you can always add paneer or chicken to the saag. Check out my recipes for authentic saag paneer and saag chicken for some inspiration.
• If you don’t have access to any greens mentioned in the recipe (except sarson), feel free to replace it with methi (fresh fenugreek leaves), kale, collard greens or arugula.

Serving Ideas

• Serve hot sarson ka saag with makki di roti and a generous dollop of white butter or homemade makhan on top.
• Pair it with steamed basmati rice for a comforting, everyday meal.
• Add a side of jaggery or gur to balance the earthy bitterness of the greens.
• Serve alongside cucumber raita and sliced onions with lemon and green chillies for freshness and crunch.
• Turn leftovers into a fuller spread by pairing the saag with plain parathas or rotis for an easy next-day lunch.

Sarson ka saag is the perfect dish to celebrate winters and the bountiful fresh produce. The creamy texture and the garlic-y rustic flavours are sure to leave you craving for more.

If you make this recipe, don’t forget to tag me on stories and send me your recreations over in my DMs @my_foodstory.

Watch Sarson Ka Saag Recipe Video

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Punjabi Style Sarson ka Saag

Make the most amazing creamy, spicy sarson ka saag that hits all the right notes when eaten with makki di roti and a big dollop of makhan or white butter. This recipe is bursting with flavour and really celebrates winter greens!

Course Main Course

Cuisine North Indian, Punjabi

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 289kcal

Author Richa

Equipment

• Pressure Cooker

Ingredients

Pressure Cook

• 2 bunches Mustard Leaves approx 200g, washed and stems removed
• 1 packed cup Bathua leaves approx 65g, washed and stems removed
• 1 packed cup Spinach Leaves approx 50g, washed and stems removed
• 1 packed cup Radish Leaves leaves for 1-2 radishes
• 1 small Radish diced, approx 70g
• 10 g Green Garlic Scapes if unavailable use 1 tablespoon chopped Garlic instead
• 1 tablespoon chopped Ginger
• 2 Green Chillies

Other Ingredients

• 1/4 cup Mustard Oil
• 2 tablespoons Ghee
• 1 teaspoon Cumin Seeds
• 2 tablespoons finely chopped Garlic
• 1 teaspoon chopped Ginger
• 1 teaspoon Green Chilli Paste
• 3/4 cup chopped Onions approx 90g
• 1 cup chopped Tomatoes
• 1 teaspoon Chilli Powder or paprika
• 1-1.5 tsp Salt
• 1/2 cup Curds or yoghurt
• 3 tablespoons Makki Atta
• 1/4 cup grated Jaggery
• 2-3 tablespoons White Butter for serving

Instructions

• Pressure cook mustard leaves, bathua, spinach, radish leaves, radish, green garlic, ginger, garlic, green chillies with a cup of water for 2-3 whistles or approx 10-15 minutes
• Let this cool and grind only the greens to a coarse paste, while reserving any water in the pressure cooker. I prefer using a stick blender so I can control the blending
• Heat mustard oil and ghee and add jeera, ginger, garlic, green chilli paste and onions. Cook till translucent and add tomatoes, chilli powder and salt and cook till mushy.
• Meanwhile, whisk together yoghurt and makki atta and keep aside.
• Add the greens mixture to the onion tomato paste along with the reserved water plus an additional half cup of water and cook for 5-10 minutes till you start seeing some oil on top.
• Add the curd mixture along with jaggery. Bring this to a quick boil while stirring continuously. Once it starts boiling, reduce the flame, adjust water if required and cook covered for 5-10 minutes or till you start seeing specks of fat float on top. Serve hot with makki ki rotis

Video

Notes

• Leafy greens are usually covered in dirt and mud. Thoroughly wash the leaves under running water to get rid of all the impurities before cooking them.
• Since we are grinding the greens in this recipe, there’s no need to chop them. But if you want to try the traditional method of using a wooden whisk, make sure to finely chop all the greens before adding them to the pressure cooker.
• Sarson da saag usually has a coarse, creamy texture. I like to achieve this using a stick blender in place of the usual mixture-grinder. A stick blender allows for better control and helps me attain that beautiful coarse texture every time. 
• This recipe can even be prepared with frozen greens. Just thaw and squeeze out any excess liquid before cooking it.
• If you are making a large batch, refrigerate the extra saag in an airtight container without tempering. This saag recipe stays good in the refrigerator for up to 4 days and can be frozen for up to a month.

Nutrition

Calories: 289kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 609mg | Potassium: 283mg | Fiber: 3g | Sugar: 12g | Vitamin A: 374IU | Vitamin C: 22mg | Calcium: 118mg | Iron: 1mg

This article has been researched and written by Urvi Dalal

The post Sarson ka Saag – Punjabi Style appeared first on My Food Story.

Sandwich Chutney is a fresh and tasty green spread made using coriander, mint and coconut. It is mostly used in sandwiches, chaat and can be used as a side for many snacks. This chutney is very easy to prepare and can be made in few minutes without much effort. It does not need any cooking which makes it more easy.

The taste is fresh, little spicy and slightly tangy. Coconut gives mild sweetness and also balances the sharp taste of mint. This chutney makes even plain bread or toast taste good. I feel it adds a refreshing taste to simple sandwiches. It helps save time during mornings.

About Sandwich Chutney

Sandwich Chutney is a popular green chutney used mainly in Indian street style sandwiches. It is little different from regular green chutney because coconut is added here. Coconut makes the chutney thick and smooth which is perfect for spreading. This texture makes sandwich taste more better.

This recipe has a thick but still smooth texture. You can add water little by little, if it becomes too watery then it will soak the bread and make it soggy. Mint and coriander gives a nice green color and fresh kind of smell. That fresh aroma comes out while grinding itself. You can also use this in chapati or kati roll.

This chutney is very flexible and can be used in many ways. You can spread it on bread, use it in chaat or even serve with cutlets. Lemon juice adds light tang and keeps the chutney fresh for some time. Sugar is added just little to balance all flavors. It does not make chutney sweet at all.

I usually make this chutney fresh and store it in fridge for busy days. This is one chutney I make very often at home. Sometimes I make it even twice in a week.

Sandwich Chutney Ingredients

• Coriander leaves - I have used for main flavor and green color. It gives freshness to the chutney. 
• Mint leaves - I added for cooling taste and strong aroma. It makes the chutney fresh. You can reduce mint if you don't like strong flavor.
• Grated coconut - I have used for thickness and mild sweetness. Frozen coconut also works fine if fresh is not there.
• Green chilli - I used one long variety for spice. It adds heat but not too much. You can just add more or less as per taste.
• Sugar - I added little to balance spice and tang. It does not make chutney sweet. You can skip if you want.
• Lemon juice - I used for slight tang and freshness. It also keeps the green color. You can use vinegar also.

Similar Recipes

• Mint Chutney
• Peanut Chutney
• Curry leaves chutney
• Garlic chutney
• More chutney recipes

How to make Sandwich Chutney Step by Step

1.Clean coriander and mint leaves, rinse it with water at least for 2 times, Set aside. In a mixer jar, add coriander leaves, mint leaves, coconut, green chilli.

2.Add lemon juice, then add salt

3.Then add sugar and little water and grind it s fine paste to a spreadable consistency.

Serve with bread sandwiches.

Expert Tips

• Water control - I always add water little by little while grinding. Try not to add more at once or chutney will become watery.
• Grinding texture - I grind it to smooth paste so it spreads easily on bread. If it is coarse, spreading will be tough.
• Fresh leaves - I usually use fresh coriander and mint leaves. Old leaves may give bitter taste sometimes.
• Spice balance - I adjust green chilli based on who is eating at home. For kids I add less.
• Storage - I store the chutney in clean airtight container. Since coconut is added, I finish it within one or two days.

Serving and Storage

This is used for sandwiches, toast, cutlets and chaat items. Serve it fresh for best taste. Store leftover chutney in fridge and use within one or two days only. Do not keep outside for long time.

FAQS

1.Can I skip coconut?

You can skip it, but chutney will be thin and taste little different.

2.How long can I store?

It stays good for one or two days in fridge.

3.Can I use this chutney for chaat?

Yes it works very well for chaat and snacks.

4.Is sugar needed in this chutney?

It is added just to balance taste, you can skip.

5.Can kids eat this chutney?

Yes kids can eat, just reduce green chilli.

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

Tried this Sandwich Chutney 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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Sandwich Chutney Recipe

Sandwich Chutney is a fresh and tasty green spread made using coriander, mint and coconut. It is mostly used in sandwiches, chaat and can be used as a side for many snacks. This chutney is very easy to prepare and can be made in few minutes without much effort. It does not need any cooking which makes it more easy.

Course Breakfast, Snack

Cuisine Indian

Keyword 30 mins recipes, chutney recipes, sandwich, sandwich recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 155kcal

Author Sharmilee J

Ingredients

• 1 cup loosely packed coriander leaves
• ¼ cup loosely packed mint leaves
• ¼ cup loosely packed coconut grated
• 1 no green chilli long variety
• ¼ teaspoon sugar
• salt to taste
• 1 teaspoon lemon juice
• 2 to 3 tablespoon water

Instructions

• Clean coriander and mint leaves, rinse it with water at least for 2 times, set aside.
• In a mixer jar, add coriander leaves, mint leaves, coconut, green chilli.
• Add lemon juice, then add salt.
• Then add sugar and little water and grind it to a fine paste of spreadable consistency. Sandwich Chutney ready!

Notes

• Water control - I always add water little by little while grinding. Try not to add more at once or chutney will become watery.
• Grinding texture - I grind it to smooth paste so it spreads easily on bread. If it is coarse, spreading will be tough.
• Fresh leaves - I usually use fresh coriander and mint leaves. Old leaves may give bitter taste sometimes.
• Spice balance - I adjust green chilli based on who is eating at home. For kids I add less.
• Storage - I store the chutney in clean airtight container. Since coconut is added, I finish it within one or two days.

Nutrition

Serving: 20g | Calories: 155kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 72mg | Potassium: 892mg | Fiber: 8g | Sugar: 3g | Vitamin A: 9239IU | Vitamin C: 43mg | Calcium: 156mg | Iron: 4mg

The post Sandwich Chutney Recipe appeared first on Sharmis Passions.

Sweet Potato Fries are a simple crispy spicy snack made with sweet potato, spices baked in oven. It is a healthier version of regular fries and can be enjoyed without much guilt also. These fries are usually made for evening tea time, small snack or even light dinner.

The outside becomes lightly crisp while inside stays soft and sweet. The spice coating gives nice balance to the natural sweetness of sweet potatoes. It tastes too good with mayonnaise or tomato sauce on side. This is one snack which feels simple but still very satisfying to eat at home.

About Sweet Potato Fries

Sweet Potato Fries are made using fresh sweet potatoes cut into long sticks and baked with few basic spices. Unlike deep fried fries, these are baked so they feel lighter and less oily on eating. Sweet Potato itself has natural sweetness which makes these fries taste different from normal potato fries.

The texture depends lot on how evenly you cut the sweet potato sticks. If pieces are uneven then some fries cook fast and some stay under done. Pepper, chilli flakes and garlic adds spice and flavor but does not overpower the taste much. Olive oil helps in baking and also gives that slight crisp which makes it nice to eat.

Sweet potato is also known for its health benefits and is more filling. It is rich in fiber and gives good energy for the body. When baked properly, fries turn golden brown on edges and stay soft inside part. Compared to regular fries, this feels more light and less heavy. That makes it a good snack option even for kids also.

I usually make this on weekends when I want something snacky but not deep fried. It is easy to prepare and needs very less effort. I make this often when sweet potato is already there at home.

Sweet Potato Fries Ingredients

• Sweet Potato - Used for making the fries, it gives soft texture inside. You can use medium ones also if that is what you have.
• Pepper powder - I added this for mild heat and flavor. Freshly ground pepper gives better taste always. You can reduce it if kids are eating.
• Chilli flakes - I have used this for slight spice and color. You can just add more or less as per your taste.
• Crushed garlic - I crushed it with my garlic press. It adds strong flavor and aroma. You can use garlic paste also.
• Olive oil - I have used this for coating the fries. It helps in even baking and slight crisp. You can use any cooking oil too.

Why This Recipe Works

• It is easy to make and needs very less preparation work.
• Baking makes it lighter than deep fried fries.
• Sweet potato gives natural sweetness and soft bite inside.
• The spices balance sweet and spicy flavor very well.
• It can be served as snack or side dish easily anytime.

Similar Recipes

• Idli fry
• Tortilla chips
• Kurkure bhindi fry
• Papdi
• Sweet potato jamun

How to make Sweet Potato Fries

1.Trim the edges, peel off the skin and chop them lengthwise like we do it for french fries.

2.Rinse it well, then drain water and let it dry for few minutes. You can even dab using a cloth or tissue.Then add required salt, pepper powder and chilli flakes.

3.Add crushed garlic or garlic paste. I used my garlic press. Preheat oven at 200 deg C.

4.Add oil, toss it well so that is is evenly coated

5.On a baking tray with aluminium foil, spread them. Bake in preheated oven at 200 deg C for 15-20 minutes or until golden browned. Toss in between for even baking.

Serve it as such or with ketchup.

Expert Tips

• Cutting - I cut sweet potato into even sized sticks so it bakes evenly. Uneven pieces will cook faster and some may stay under cooked and some may get burnt.
• Drying - I dry the sweet potato properly after washing. Try not to skip this step or fries may turn little soggy while baking.
• Tossing - I just toss the fries once in between baking time. This helps in browning evenly on all sides.
• Oven temperature - I bake it at 200 degree C. And just make sure that the oven is preheated before putting tray inside.
• Spice level - You can just adjust the pepper and chilli flakes based on taste and who is eating at home.

Serving and Storage

Serve it hot with mayonnaise, ketchup or any dip you like at home. This goes well with evening tea time or as small starter snack. It taste best when it is fresh and hot only. Leftovers can be stored in the fridge and reheat it in oven or on tawa before serving again. But I don't recommend storing the fried ones.

FAQS

1.Can I fry this?

Yes you can deep fry them, but baking feels more light and healthier.

2.Why my fries are not crispy?

They may not be dried well or oven may not be hot enough.

3.Can I add other spices?

Yes you can add paprika, oregano or mixed herbs also.

4.Can I make this in air fryer?

Yes it works well in air fryer too. You can adjust the timing.

5.Is this good for kids?

Yes, just reduce spice level for kids eating.

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

Tried this Sweet Potato Fries 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 Sweet Potato Fries Recipe

Sweet Potato Fries are a simple crispy spicy snack made with sweet potato, spices baked in oven. It is a healthier version of regular fries and can be enjoyed without much guilt also. These fries are usually made for evening tea time, small snack or even light dinner.

Course Snack

Cuisine American, French, Indian, Italian

Keyword Baking, baking recipes, easy potato fry, how to make potato fry, Potato, potato fry, potato fry recipe, Potato Recipes, snack recipes, starter

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 36kcal

Author Sharmilee J

Ingredients

• 1 big sized sweet potato
• ¼ teaspoon freshly ground pepper powder
• ½ teaspoon chilli flakes
• 1 teaspoon crushed garlic
• ½ tablespoon olive oil
• salt to taste

Instructions

• Trim the edges, peel off the skin and chop the Sweet Potato lengthwise like we do it for French fries.
• Rinse it well, then drain water and let it dry for few mins. You can even dab using a cloth or tissue. Then add required salt, pepper powder and chilli flakes.
• Add crushed garlic or garlic paste. I used my garlic press.
• Preheat oven at 200 deg C.
• Add oil, toss it well so that is is evenly coated.
• On a baking tray with aluminium foil, spread them.
• Bake in preheated oven at 200 deg C for 15-20 minutes or until golden browned. Toss in between for even baking.
• Enjoy Sweet Potato Fries!

Notes

• Cutting - I cut sweet potato into even sized sticks so it bakes evenly. Uneven pieces will cook faster and some may stay under cooked and some may get burnt.
• Drying - I dry the sweet potato properly after washing. Try not to skip this step or fries may turn little soggy while baking.
• Tossing - I just toss the fries once in between baking time. This helps in browning evenly on all sides.
• Oven temperature - I bake it at 200 degree C. And just make sure that the oven is preheated before putting tray inside.
• Spice level - You can just adjust the pepper and chilli flakes based on taste and who is eating at home.

Nutrition

Serving: 100g | Calories: 36kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 9mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 221IU | Vitamin C: 0.5mg | Calcium: 6mg | Iron: 0.2mg

The post Baked Sweet Potato Fries Recipe appeared first on Sharmis Passions.

Caramel Popcorn is a delicious, crispy snack made by tossing prepared popcorn in caramel sauce. Caramel Popcorn is a sweet twist to our regular popcorn and is one of the popular popcorn varieties. This popcorn at home is a bliss for movie, TV time & get together. Recipe includes 2 ways of making caramel popcorn with step by step pictures and video.

Caramel Popcorn is an all-time favourite snack for all ages that could be made at home easily. This recipe does not use corn syrup, just the basic kitchen staples and your delicious caramel popcorn is ready in minutes. I have given here 2 versions one using oven and other without using oven - Choose your favourite and enjoy!

About Caramel Popcorn

Caramel Popcorn is caramel glazed popcorns that is beautifully textured, sweet, crispy and crunchy snack ideal for movie time, parties and sweet nothings. This recipe I have shared here stays crisp for weeks and is the best partner for your movie nights.

As this recipes makes caramel corn lasts for weeks it is best to make ahead and store. I personally love both the versions but the one that is baked stays crisp for weeks and also does not turn sticky. So if you are planning to store then I would recommend the baked version, for instant snacking you can try the non baked version.

Caramel Popcorn can be made with & without corn syrup. Considering the fact of accessibility of corn syrup at stores and for the convenience of making it at home, I have given Caramel Popcorn recipe without corn syrup here

Caramel Popcorn or simply Caramel Corn is my son's most favorite. I love caramel popcorn since my childhood days as my mother used to buy me a pack of these whenever we pass by the popcorn shop.

After I started to try homemade popcorn, I never look back buying them outside as the kids are fully satisfied with it. I often make it for their snack box or for our movie time at home.

Caramel Popcorn Video

Caramel is an evolution of sugar by heating it into a molten and crystal form that tastes like confectionery. Caramel is widely used as topping or flavouring for desserts, puddings & custard. Caramel Popcorn hence will add a sweet twist to the conventional popcorn that you will not just stop with one!

Caramel Popcorn - 2 versions

I have shared 2 versions of caramel popcorn here. Confused on which one to try? Planning to store for a longer time try the baked version, Looking for instant snack then try the instant version.

• Baked - This version uses brown sugar also it is baked to make it more crispier and last long.
• Instant - This version uses regular granulated white sugar and can be made for instant snacking.

Caramel Popcorn Ingredients

• Popcorn Kernels - Make sure to buy popcorn kernels and not the regular corn kernels from the store as all the varieties of corn kernels do not pop. Use good quality ones.
• Brown Sugar - Using brown sugar gives a intense caramel flavor. 2 portions of sugar for one portion of kernel is the right ratio for sweetness.
• Butter - Use fresh homemade butter if available else you can use the store bought ones.
• Salt - A pinch of salt is added for taste.
• Oil - Use regular cooking oil for popcorn- however ensure they do not impact the flavour of the popcorn as oils like coconut oil, groundnut oil will radiate its flavour into the food it is added to.
• Vanilla extract - added for flavor.
• Baking soda - is added for even thin coating of caramel on the popcorn. When added it foams up, increases in volume so easier to coat evenly.

How to make Caramel Popcorn Step by Step

Making popcorn

1.Heat 2 tablespoon flavourless oil in a pan. Take a thick bottomed pan with lid. Swirl the pan so that oil coats on all sides.

2.Once oil is heated add 1-2 popcorn kernels to check. Make sure to buy popcorn kernels and not normal corn kernels.

3.It will pop up in few seconds.This is the right temperature we need.

4.Now add ½ cup popcorn kernels. Give a quick stir.

5.Cover it with a lid. The lid should have a vent else close with lid partially for the vapour to escape. Keep flame in low medium.

6.It will start popping. Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this in intervals for all the seeds to pop evenly.

7.Let the kernels pop completely. Once the popping sound is stopped, you can switch off flame. Immediately open the lid once popping stops else the water droplets may drop into the popcorn making it soggy.

8.Open and give a quick mix. Remove from flame. Give a quick stir - Check to see if all the seeds are completely popped.

9.Transfer to a bowl and set aside.

Using oven - Baked version

1. Heat 2 tablespoon butter let it melt then add ½ cup brown sugar.

2.Give a quick mix.

3.Add 2 tablespoon water.

4.Mix well until it starts to bubble. Now add ¼ teaspoon vanilla essence, a pinch salt and ⅛ teaspoon baking soda.

6.Give a quick mix. It will become frothy like this.

7.Add prepared popcorn.

8.Mix well until evenly coated - Switch off. Preheat oven at 120 DEG C for 10 minutes.

9.Spread it over a baking tray with parchment paper.

10.Bake in preheated oven at 120 deg C for 20-25 minutes or until crisp turning after 10 minutes in between. After it is baked separate the popcorn if it is stuck.

Instant Version - Without using oven

1.I cleaned the same pan and kept it on the flame. Make sure the pan is dry and clean. Now add ½ cup granulated white sugar.

2.Do not disturb for few seconds until the edges start to brown. Keep stirring with a ladle. It will start to change color. Keep stirring and cooking in low flame.

3.Keep stirring until the sugar melts completely. It forms a thick sauce and is dark golden in color this is perfect.

4.Now add 1 tablespoon butter. Keep stirring it becomes frothy,

5.Let it melt completely. Add ¼ teaspoon vanilla essence and a pinch of salt.

6.Give a quick mix.

7.Add popcorn to it.

8.Mix well until evenly coated. Switch off.

9.Transfer to a tray and let it cool down a bit. When it becomes warm break the pieces. Cool down then store.

Enjoy snacking!

Expert Tips

• Cooking popcorn - Cook covered as the kernels will pop outside the container otherwise. Make sure to open only when the popping stops. Shake in between to pop all the corn kernels evenly.
• Cookware to use - While cooking covered take care not to burn, use a heavy bottomed pan or non-stick pan.
• Caramel sauce - Make sure not to burn the sauce, when it turns to golden brown switch and immediately add it else it will harden then you can't mix it.
• Storing - Store in a clean dry airtight container. It may turn slightly sticky especially the one with white sugar after a day but it is normal, you can store in fridge if you want to avoid stickiness.
• Variations - Flavour with strawberry, chocolate, butterscotch, blueberry or any flavour of your choice instead of vanilla. Toss it with seasonings like cheese powder, oregano, spice powders based on your preferences to have a tangy taste.

Serving & Storage

Caramel Popcorn keeps good forabout a week. Pop the corn fresh every time you need it so as to consume fresh and flavourful.  

Caramel Popcorn is ideal to be served in DIY tubs, big containers so that everyone pounce on it centrally.

FAQS

1.Can I skip baking soda?

Yes you can skip baking soda but the texture will change accordingly. For perfect gourmet tasting caramel popcorn baking soda is a must.

2.Can I use the regular corn?

No only popcorns pop - sweet corn or other varieties of corn does not pop. Popcorn are special variety of corn allowed to mature so that they develop hard skin enclosing moisture which pops out when roasted / heated.

3.Can I use any type of sugar?

Yes - you can use all varieties of sugar - white, brown, cane, country sugar. Just the time varies for each type to get caramelized.

4.Can we store the leftover?

Yes, very much. It keeps good for about a week in a closed air tight container.

5.Which version of caramel popcorn should I try?

Both taste equally good. If you are looking for an instant snacking option then try non baked version, if you want to store for a longer time then try the baked version.

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

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

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Caramel Popcorn Recipe

Course Snack

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

Keyword 30 mins recipes, butter recipes, corn recipes, popcorn recipes, sweet recipes, vanilla recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 bowl

Calories 303kcal

Author Sharmilee J

Ingredients

For making popcorn

• ¼ cup corn kernels
• 2 tablespoon oil
• 2 tablespoon water

Baked Version

• ¼ cup corn kernels
• ½ cup brown sugar
• 2 tablespoon butter
• ¼ teaspoon vanilla extract
• 1 tiny pinch salt
• ⅛ teaspoon baking soda

Instant Version

• ½ cup granulated white sugar
• 1 tablespoon butter
• ¼ teaspoon vanilla essence
• 1 tiny pinch salt

Instructions

Making popcorn

• Heat 2 tablespoon flavourless oil in a pan. Take a thick bottomed pan with lid. I used my pressure cooker.
• Swirl the pan so that oil coats on all sides.
• Once oil is heated add 1-2 popcorn kernels to check.Make sure to buy popcorn kernels and not normal corn kernels.
• It will pop up in few seconds.This is the right temperature we need.
• Now add ½ cup popcorn kernels. Give a quick stir.
• Cover it with a lid. The lid should have a vent else close with lid partially for the vapour to escape. Keep flame in low medium.
• It will start popping.Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this in intervals for all the seeds to pop evenly.
• Let the kernels pop completely. Once the popping sound is stopped, you can switch off flame. Immediately open the lid once popping stops else the water droplets may drop into the popcorn making it soggy.
• Open and give a quick mix. Remove from flame. Give a quick stir - Check to see if all the seeds are completely popped. Transfer to a bowl and set aside.

Baked Version

• Heat 2 tablespoon butter let it melt then add ½ cup brown sugar.
• Give a quick mix. Add 2 tablespoon water.
• Mix well until it starts to bubble. Now add ¼ teaspoon vanilla essence, a pinch salt and ⅛ teaspoon baking soda.
• Give a quick mix. It will become frothy like this. Add prepared popcorn.
• Mix well until evenly coated - Switch off. Preheat oven at 120 DEG C for 10 minutes. Spread it on a baking sheet.
• Bake in preheated oven at 120 deg C for 20-25 minutes or until crisp turning after 10 minutes in between. After it is baked separate the popcorn if it is stuck.

Instant Version

• Make sure the pan is dry and clean. Now add ½ cup granulated white sugar.
• Do not disturb for few seconds until the edges start to brown. Keep stirring with a laddle.It will start to change color. Keep stirring and cooking in low flame. The color changes from light shade to dark color.
• Keep stirring until the sugar melts completely. It forms a thick sauce and is dark golden in color this is perfect.
• Now add 1 tablespoon butter. Keep stirring it becomes frothy. Let it melt completely. Add ¼ teaspoon vanilla essence and a pinch of salt.
• Give a quick mix. Add popcorn to it. Mix well until evenly coated. Switch off.
• Transfer to a tray and let it cool down a bit. When it becomes warm break the pieces. Cool down then store.

Video

Notes

• Cooking popcorn - Cook covered as the kernels will pop outside the container otherwise. Make sure to open only when the popping stops. Shake in between to pop all the corn kernels evenly.
• Cookware to use - While cooking covered take care not to burn, use a heavy bottomed pan or non-stick pan.
• Caramel sauce - Make sure not to burn the sauce, when it turns to golden brown switch and immediately add it else it will harden then you can't mix it.
• Storing - Store in a clean dry airtight container. It may turn slightly sticky especially the one with white sugar after a day but it is normal, you can store in fridge if you want to avoid stickiness.
• Variations - Flavour with strawberry, chocolate, butterscotch, blueberry or any flavour of your choice instead of vanilla. Toss it with seasonings like cheese powder, oregano, spice powders based on your preferences to have a tangy taste.

Nutrition

Serving: 75g | Calories: 303kcal | Carbohydrates: 36g | Protein: 1g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 75mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 134IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.1mg

The post Caramel Popcorn Recipe appeared first on Sharmis Passions.

The FOMO was real. For weeks, everyone in the food circuit had been talking about Nisaba, the much awaited new restaurant by Chef Manish Mehrotra. Known globally for path breaking restaurants like Indian Accent and Comorin, both of which put Indian cuisine on the world map, Chef Mehrotra parted ways with his earlier ventures about eighteen months ago. Nisaba was always going to be watched closely and it has easily become one of the most talked about launches in recent times.

Nisaba takes its name from the ancient Sumerian goddess of grains. Located in the buzzing new hub near Sunder Nursery, the 120 plus seater restaurant was already packed for a weekday lunch when I visited, soon after it opened to the public. Most food writers and Delhi’s social elite had already experienced it during a week long pre launch, and the buzz was evident right from the entrance.

After some polite persuasion with the parking attendant, we made our way inside and settled into Nisaba’s minimal yet sophisticated space. The music was understated, letting the lively chatter around the room take over. We began with sparkling wine and browsed through the menu, which is largely à la carte, closer in spirit to Comorin than the tasting menus of Indian Accent.
In a brief conversation, Chef Mehrotra shared a thought that resonated. He believes diners today find it difficult to sit through three hour meals focused only on food. With no theatrical performances or gimmicks, the menu reflects how people prefer to eat now. Simple, engaging, and flexible.

What stood out immediately was Chef Mehrotra’s presence on the floor. He visited almost every table, either carrying dishes himself or stopping to take feedback. Despite being an equal partner in the restaurant, his humility remains unchanged. It was no surprise to see diners frequently rising from their seats to request a photograph.
“The food here is not modern Indian or progressive,” he said. “It is food for today’s generation.” With strong influences from Indian street food, we began with Dal Moradabadi served with mini samosas at Rs 550. Frankly, this dish alone could have sustained our entire meal. Perfectly balanced, deeply comforting, and paired with crisp samosas that used mashed potato instead of chopped filling, it was exceptional. Some combinations simply work, and this was one of them.

The Lucknow white matar chaat, also priced at Rs 550, followed. It reminded me of Fateh ki Kachori, with a thinner, crisper matthi topped generously with tikki matar chaat. Familiar yet elevated, it tasted even better than expected.

Among vegetarian starters, we tried the mushroom chops with mushroom makhani sauce and mushroom achaar at Rs 900, and a new age paneer pakoda priced at Rs 975. The mushroom chops were rich and satisfying. The paneer pakoda, while well executed, did not quite grow on us.

From the non vegetarian section, the tiger prawns cooked in dry shrimp butter and served with Goan poee bread at Rs 1475 delivered bold flavours. The use of dry shrimp makes this dish intense, so it may not suit those who prefer milder seafood. We also ordered butter chicken as a starter at Rs 1050. Thick, smoked makhani sauce coated tender boneless chicken, paired with crisp onion rings that added texture and balance.

A personal favourite followed. Chef Mehrotra’s classic Belgian pork ribs at Rs 1300, paired with sweet mango chunda, remain as memorable as ever. It is a dish I never miss at Indian Accent, and it continues to impress.

By the time mains arrived, we were already comfortably full. Still, the Zaveri Bazaar tadka dal at Rs 875, fragrant with hing and served with ajwaini roti, was hard to resist. The kadhai potato with jakhiya seeds and crisp fried potato bites at Rs 650 delivered rustic flavours with finesse.

The pit roasted pineapple curry at Rs 925, served with set dosa and rice, was another standout. Each vegetarian dish was a masterclass in balance and creativity. When vegetarian food appeals equally to committed non vegetarians, it speaks volumes about the chef’s craft.

Among the non vegetarian mains, the Motihari mutton with hing kachori at Rs 1525 impressed with its depth of flavour and beautifully cooked meat. If I had to choose just one main course to return for, this would be it. The baked Amritsari river sole at Rs 1175 surprised us with a topping of fine pudina boondi that added both crunch and freshness. It was served with mishrikand, a sweet textured ingredient that was new to me and added a pleasant contrast.

Dessert was non negotiable. The house made potato chips with chashni miso vanilla ice cream at Rs 650 was playful and addictive. The baked rasmalai with nolen gur makhana at Rs 700 was comforting without being heavy. My clear favourite was the dhoda tart with pecan ice cream at Rs 750. None of the desserts tried too hard, yet each one delivered.

You may come to Nisaba for the food and find it easy to navigate a thoughtfully curated forty dish menu. But you will return for the warmth of the service, the chef’s quiet humility, and the calm, inviting ambience. Nisaba has arrived, and Delhi has a new winner on its hands.

Nisaba, Address: Humayun World Heritage Site Museum, Nizamuddin, National Zoological Park, Sundar Nagar, New Delhi | Phone: 9810906091

The post Nisaba Delhi Review: Chef Manish Mehrotra’s Most Awaited New Restaurant appeared first on Indian Food Freak.

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Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.

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If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

• Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
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This vibrant, crunchy, and refreshing Apple Beet Carrot Salad (ABC Salad) is a total powerhouse of flavor. It brings together the juicy tartness of a crisp apple, the sweetness of steamed beets, and the crunch of fresh carrots. Whether you're serving it as a colorful side to your meal or enjoying it as a light […]

The post Vibrant Apple Beet Carrot (ABC) Salad with Lemon Dressing appeared first on Ministry of Curry.

Pista Ice Cream is a creamy and tasty dessert made using fresh cream, pistachios and little pista essence. It is usually made at home on weekends or when you want some easy frozen sweet. This ice cream has mild sweetness and rich pista flavor which feels very nice after meals. It is a good option when you want something cold but not too heavy.

The texture is smooth and creamy, and nutty taste comes well in every bite. Homemade pista ice cream feels more light compared to store bought ones. I usually make this after weekend lunch and keep it in freezer to eat later. It is very simple to make and no cooking is needed.

About Pista Ice Cream

Pista Ice Cream has that mild taste and rich feel. It is made by just mixing whipped fresh cream with condensed milk and pistachios. Pista Ice Cream with easily available ingredients and made without using ice cream maker.Yes this is also one of the no churn icecream recipes.

The soft green color and pista smell makes it look very tempting. Eating homemade ice cream feels more fresh and safe without any added stuff. I usually make this for family gatherings or summer weekends. It feels good to prepare ice cream without much work. 

The ice cream texture is creamy and little grainy because of pistachio bits mixed in it. Chopped pistachios gives slight crunch while eating which feels nice. Pista essence helps to bring out the strong pista flavor and also adds light green shade. It tastes rich but still not too heavy to eat.

This recipe is very easy and does not need ice cream machine. Just whisking, mixing and freezing is enough for this. Anyone can make this at home with very basic ingredients. It is good choice when you want quick homemade dessert. It always comes out good if cream is whipped properly and not beaten too much.

Pista Ice Cream Ingredients

• Fresh cream - I have used full fat fresh cream for creamy texture. It gives body and smoothness to the ice cream. You can use whipping cream also if that is available.
• Condensed milk - I have used condensed milk for sweetness and thickness. It helps ice cream stay soft. You can reduce amount if you like less sweet.
• Pistachios - I have used pistachios both powdered and chopped. Powder gives flavor and chopped gives light crunch. You can mix with almonds also.
• Pista essence - I added this for strong pista flavor and nice color. If you don't like essence, you can add little more pistachio powder.

Why This Recipe Works

• It is very easy and does not need ice cream machine.
• This recipe uses few basic ingredients only.
• The texture comes creamy and smooth.
• The pista flavor is mild and not overpowering.
• You can make it ahead and store in freezer.

Similar Recipes

• Custard powder ice cream
• Vanilla ice cream
• Eggless Butterscotch ice cream
• Mango ice cream
• Oreo ice cream

How to make Pista Ice Cream Step by Step

1.In a dry mixer jar, take pistachios grind to a coarse mixture,set aside. Get ready with all your ingredients.

2.In a mixing bowl, take fresh cream beat for 3 seconds or until thick and creamy using a electric beater.Now add condensed milk.

3.Whisk it for even mixing just for 2 seconds. Now add coarse pistachio mixture, then add chopped pistachios.

4.Add pista essence. Mix well using a spatula.

5.Pour into freezer safe container. Freeze it at least for 8 hours. Scoop and serve.

Serve chilled with chopped pistachios.

Expert Tips

• Whipping cream - I whisk the cream only for few seconds until thick. Try not to overbeat or it may turn into butter.
• Mixing - I mix condensed milk gently so cream does not lose air. Slow mixing works best.
• Pistachio grind - I grind pistachios coarse, not very fine. This gives better taste and texture.
• Freezing - I freeze it for minimum 8 hours so it sets properly. Overnight freezing works best.
• Scooping - I take ice cream out few minutes before scooping, it becomes easy to serve.

Serving and Storage

Serve it as scoops in a bowl or cone. This goes well after lunch or dinner. Store leftover ice cream in airtight freezer safe container. It stays good for few days in freezer. Always keep covered to avoid ice crystals.

FAQS

1.Can I use store bought cream?

Yes you can use store bought fresh cream or whipping cream.

2.Can I skip pista essence?

Yes you can skip it and add more pistachios instead.

3.Is condensed milk compulsory?

It helps with sweetness and texture, but amount can be adjusted.

4.Can I add in nuts?

Yes you can just add in almonds or cashews if you like.

5.Why ice cream became hard?

Cream may be over whipped or less condensed milk used.

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

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

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Pista Ice Cream Recipe

Pista Ice Cream is a creamy and tasty dessert made using fresh cream, pistachios and little pista essence. It is usually made at home on weekends or when you want some easy frozen sweet. This ice cream has mild sweetness and rich pista flavor which feels very nice after meals. It is a good option when you want something cold but not too heavy.

Course Dessert

Cuisine Indian

Keyword dessert recipes, fresh cream recipe, ice cream recipes, icecreams, milk recipes, nuts recipes

Prep Time 15 minutes minutes

Freezing Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 2 scoops

Calories 555kcal

Author Sharmilee J

Ingredients

• 1 cup full fat fresh cream
• ¾ cup condensed milk If you are using store bought then ½ cup is enough
• 1 teaspoon pista essence
• 1.5 tablespoon pistachios
• 2 teaspoon pistachios chopped

Instructions

• In a dry mixer jar, take pistachios grind to a coarse mixture, set aside. Get ready with all your ingredients.
•  In a mixing bowl, take fresh cream whisk for 3 seconds or until thick and creamy. Now add condensed milk.
• Whisk it for even mixing just for 2 seconds. Now add coarse pistachio mixture, then add chopped pistachios.
• Add pista essence. Mix well using a spatula.
• Pour into freezer safe container. Freeze it at least for 8 hours.
• Scoop and serve Pista Ice Cream immediately!

Notes

• Whipping cream - I whisk the cream only for few seconds until thick. Try not to overbeat or it may turn into butter.
• Mixing - I mix condensed milk gently so cream does not lose air. Slow mixing works best.
• Pistachio grind - I grind pistachios coarse, not very fine. This gives better taste and texture.
• Freezing - I freeze it for minimum 8 hours so it sets properly. Overnight freezing works best.
• Scooping - I take ice cream out few minutes before scooping, it becomes easy to serve.

Nutrition

Serving: 100g | Calories: 555kcal | Carbohydrates: 45g | Protein: 9g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 116mg | Sodium: 119mg | Potassium: 411mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1392IU | Vitamin C: 3mg | Calcium: 275mg | Iron: 0.4mg

The post Pista Ice Cream Recipe appeared first on Sharmis Passions.

Karupatti Paal is a warm , flavorful drink made using milk, palm jaggery and a tiny pinch of dry ginger powder. It is usually made as healthy option instead of milk with sugar. This drink is very simple but still feels special because of the flavor and taste. It is often made fresh and served hot. Recipe included with step by step pictures and video.

The recipe has mild and natural sweetness, not too strong. Palm jaggery gives nice flavor and light brown color to the milk. When served hot, it feels very calming to drink. I usually make this in morning or evening when I want something warm. It is very comforting and refreshing especially on tiring days.

About Karupatti Paal

Karupatti Paal is a traditional drink made in many South Indian homes. In this recipe, instead of sugar, palm jaggery is used which gives natural sweetness and simple taste. The milk slowly takes in the palm jaggery flavor and changes color little bit. Palm jaggery is rich in iron and consuming it regularly increases hemoglobin.

This palm jaggery milk is easy and simple to make but follow the steps and tips correctly else milk will curdle if palm jaggery milk is heated. It feels good for throat and helps in digestion also. This drink is often given during cold time. It gives warm feeling inside. You can also have it on normal days.

The drink is smooth and light, so it is easy to drink. Dry ginger powder adds light heat and nice flavor which balances the sweetness. I usually make this fresh and serve it immediately. It feels like a small comfort drink after a long tiring day. I don't prefer storing it as fresh one taste much better, also reheating is not recommended for this drink.

Palm Jaggery is a better alternate to white sugar as it is less processed. It helps to give instant energy and is easy to digest. When mixed with milk, it becomes simple and healthy drink. It does not feel heavy even after drinking and feels like small comfort drink. I usually prefer this over sugar milk.

Karupatti Paal Video

Why This Recipe Works

• It is very easy and gets ready in few minutes.
• This drink uses natural sweetener instead of sugar.
• The flavor is mild and comforting.
• It is light and easy to digest.
• You can adjust sweetness as per liking.

Similar Recipes

• Badam milk
• Golden milk latte
• Saffron milk
• Cardamom milk
• Chia milk

Karupatti Paal Ingredients

• Milk - I have used fresh milk for this drink. It gives creaminess and smooth base. You can also use toned milk.
• Karupatti - I added karupatti. or palm jaggery for sweetness. This also adds flavor and natural color. You can adjust it according to your taste.
• Dry ginger powder - I added for aroma and mild spice. It helps in digestion also. If you use sukku karupatti, you can skip this.

How to make Karupatti Paal Step by Step

1.To a sauce pan add 1 cup fresh milk.

2.Let it come to a rolling boil.

3.Simmer for 2 minutes.

4.Switch off and remove from flame.

5.Now add 1 heaped tablespoon palm jaggery to it. Increase if you like it more sweet, may be you can add 1 and ½ tablespoon.

6.Then add ⅛ teaspoon dry ginger powder.

7.Mix well until palm jaggery dissolves completely.

8.Transfer to a strainer and strain it to remove impurities. Discard the remains in the strainer.

9.Pour into serving glass and serve hot!

Expert Tips

• Adding jaggery - I always switch off the flame, remove from flame then add palm jaggery. Try not to add it to boiling milk as milk may curdle.
• Straining - I usually strain the milk after adding jaggery, as sometimes small dirt or residue may be there. This gives smooth drink.
• Dry ginger amount - I add only t⅛ teaspoon or a tiny pinch of dry ginger powder. If you add more, it will be too strong and overpowering.
• Serving - I always serve this hot, it taste good when warm also.
• Sweetness check - I taste once before serving and adjust jaggery if needed, as sweetness may change each time.

Serving and Storage

Serve it hot in a cup or small mug as soon as it is ready. This goes well as morning drink or as evening comfort drink after long day. Do not store leftovers as milk may spoil and taste also changes. It is best made fresh and consumed immediately.

FAQS

1.Can I add powdered palm jaggery?

Yes you can use powdered jaggery, but make sure to strain well as impurities may be there.

2.Can I skip dry ginger powder?

Yes you can skip it if you don't like the flavor or heat from it. Instead you can even add cardamom powder if you like the flavor.

3.Can I reheat karupatti paal?

No, do not reheat after adding palm jaggery as milk may curdle.

4.Is this drink good for kids?

Yes it is mild and healthy for kids, just adjust sweetness accordingly.

5.Can I adjust sweetness?

Yes you can add more or less palm jaggery as per your liking.

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

Tried this Karupatti Paal 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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Karupatti Paal Recipe | Palm Jaggery Milk Recipe

Karupatti Paal is a warm , flavorful drink made using milk, palm jaggery and a tiny pinch of dry ginger powder. It is usually made as healthy option instead of milk with sugar. This drink is very simple but still feels special because of the flavor and taste. It is often made fresh and served hot. Recipe included with step by step pictures and video.

Course Drinks

Cuisine Indian

Keyword drink recipes, Healthy tea time drink, milk recipes, Nutritional Beverage, Nutritional Drink

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 94kcal

Author Sharmilee J

Ingredients

• 1 cup milk
• 1 tablespoon palm jaggery
• ⅛ teaspoon dry ginger powder

Instructions

• To a sauce pan add 1 cup fresh milk.
• Let it come to a rolling boil.
• Simmer for 2 minutes.
• Switch off and remove from flame.
• Now add 1 heaped tablespoon palm jaggery to it. Increase if you like it more sweet, may be you can add 1 and ½ tablespoon.
• Then add ⅛ teaspoon dry ginger powder.
• Mix well until palm jaggery dissolves completely.
• Transfer to a strainer and strain it to remove impurities. Discard the remains in the strainer.
• Pour into serving glass and serve hot!

Video

Notes

• Adding jaggery - I always switch off the flame, remove from flame then add palm jaggery. Try not to add it to boiling milk as milk may curdle.
• Straining - I usually strain the milk after adding jaggery, as sometimes small dirt or residue may be there. This gives smooth drink.
• Dry ginger amount - I add only t⅛ teaspoon or a tiny pinch of dry ginger powder. If you add more, it will be too strong and overpowering.
• Serving - I always serve this hot, it taste good when warm also.
• Sweetness check - I taste once before serving and adjust jaggery if needed, as sweetness may change each time.

Nutrition

Serving: 250ml | Calories: 94kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 185mg | Fiber: 0.02g | Sugar: 10g | Vitamin A: 198IU | Calcium: 150mg | Iron: 0.03mg

The post Karupatti Paal Recipe (Palm Jaggery Milk) appeared first on Sharmis Passions.

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These recipes are everyday meals that are nourishing, delicious and easy to make.

Continue reading: 20 High Protein High Fiber Vegan Recipes

The post 20 High Protein High Fiber Vegan Recipes appeared first on Vegan Richa.