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 potkulfi 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.
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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.
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.
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 potkulfi is mostly made during summer time or you want something chilled to serve. The taste is rich, creamy and mildly sweet.
Ragi Malt is a healthy and nutritious drink made using fingermillet flour as main ingredient. It is very popular in India for babies, kids, andadults 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.
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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.
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
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.
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
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.
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.
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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.
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.
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.
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.
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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.
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.
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
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.
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!
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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.
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.
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.
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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.
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 CreamRecipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Pista Ice CreamRecipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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.
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.
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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.
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 PaalRecipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Karupatti PaalRecipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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.
Ice Cream is a delicious dessert made a mix of fresh cream, condensed milk and vanilla extract. This is a no churn ice cream, so there is no need of any machine or mixer jar to use. It is very easy to make at home with just few basic ingredients only. It feels very refreshing and gives nice cooling feel when a scoop is served.
This homemade ice cream tastes very creamy, mildly sweet and delicious which feels perfect on hot days. It is best for summer season or anytime when you want a quick dessert without much hard work. I usually make this ice cream when kids ask for something cold or when I feel like eating dessert after lunch time.
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About Ice Cream
This no churn ice cream is made using fresh cream which is beaten lightly just to make it fluffy and airy in texture. Beating the cream helps in giving soft and creamy texture to the ice cream later. Condensed milk adds sweetness and also helps in making the ice cream smooth without ice crystals forming.
Vanilla extract gives a mild flavor which is loved by all. It is not too strong but gives pleasant smell and tastes great overall. Since there is no churning involved, the method is very easy but still the final result comes really good in taste. Once it is frozen properly, it scoops easily and melts slowly in mouth which feels very nice.
This recipe is very flexible and you can add chocolate chips, nuts or chopped fruits if you like to try. But even plain vanilla ice cream itself tastes very good and suits all age group. It is a good basic recipe which you can use for making many other ice cream flavors. Everyone at home can enjoy it fresh and always ask for second scoop happily.
I mostly make this on weekends and freeze it overnight for best result. It feels nice and satisfying to make ice cream at home without using any machine.
Ice Cream Ingredients
Fresh cream - I have used fresh cream for this recipe. It gives creamy texture and volume. You can use whipping cream also if that is what you have.
Condensed milk - I have used condensed milk for sweetness and smoothness. If using store bought, less quantity is enough.
Vanilla extract - I added for mild flavor and nice aroma. You can add any other flavor also if you want.
1.Get ready with all your ingredients. In a mixing bowl, take fresh cream.
2.Beat it using an electric beater until soft peaks just few seconds is enough.Now add sweetened condensed milk.
3.Whisk it for mixing just for 2 seconds.
4.Now add vanilla essence,mix it.Pour into freezer safe container.
5.Freeze it atleast for 8 hours. Scoop and serve!
Serve chilled!
Expert Tips
Beating cream - I beat the cream only for few seconds till soft peaks. Try not to over beat as it may turn into butter.
Mixing - I mix the condensed milk gently so air is not lost. Just few seconds of mixing is enough.
Freezing time - I freeze it for at least 8 hours so it sets well. Overnight freezing works best.
Flavoring - I usually keep it plain vanilla, but sometimes add nuts or chocolate chips.
Scooping - I take it out few minutes before scooping, then it becomes easy to scoop.
Serving and Storage
Serve this ice cream chilled. It tastes good after lunch or dinner time. Store it in freezer in an airtight container so it doesn't catch smell. Try to use it within few days for best taste and soft texture.
FAQS
1.Can I make without electric beater?
Yes you can just whisk it by hand, but it will take some time and little extra effort.
2.Can I reduce condensed milk?
Yes you can reduce it if you want less sweet ice cream.
3.Can I add other flavors?
Yes you can add chocolate, mango or strawberry flavor easily as you like.
4.Why did my cream turn grainy?
It means the cream is over beaten, so beat only till soft peaks come.
5.Can kids have this ice cream?
Yes it is mild in taste and safe for kids to eat.
If you have any more questions about this Ice Cream Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Ice Cream Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Ice Cream is a delicious dessert made a mix of fresh cream, condensed milk and vanilla extract. This is a no churn ice cream, so there is no need of any machine or mixer jar to use. It is very easy to make at home with just few basic ingredients only. It feels very refreshing and gives nice cooling feel when a scoop is served.
Cheese Toast is a very easy breakfast made using bread, butter and cheese. It is mild in taste, soft inside and crisp on the outside. This is usually made on busy mornings or sometimes on lazy weekends for breakfast at home. It takes very less time and no special preparation is needed.
This cheese toast feels light but still good for a quick satisfying meal. Melted cheese on warm buttered bread gives that comfort taste. It taste good even without any side dish. You can serve it with ketchup or any dip if needed too. It is that one basic breakfast option that mostly never fails.
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About Cheese Toast
Cheese Toast is a simple recipe where bread slices are buttered, toasted and then topped with grated cheese. It can be made on dosa tawa or in a toaster. Both works fine. Making it on tawa gives better control and also a nice crisp base. It is also easy to flip and check while cooking.
The texture comes soft and crisp together. Bread turns golden and crisp at bottom while the cheese melts soft on top. Oregano and chilli flakes adds light flavor and aroma. It does not make it too spicy or strong. Even kids usually like this mild taste. It is quick, comforting and everyone at home likes it.
This recipe is just quite flexible to make at home. You can easily customize the bread, cheese or seasoning based on what you have. Even with small changes the taste comes out good. It works well even if you are short on ingredients. No need to follow anything exact. It suits anytime of the day.
I usually make cheese toast on weekends for a relaxed breakfast. Sometimes I make it even for evening snack when I don't want to cook much. This Cheese Toast is mittus favorite so make it for once in a while usually she loves bread in any form like mother like daughter.
This Cheese Toast Recipe is very easy to make and am sure it will be a hit with kids.You can serve this as a snack or appetiser.
Cheese Toast Ingredients
Wheat bread - I have used wheat bread as that is what I had in hand. It gives slightly firm texture and holds butter well. White bread also works well.
Butter - I spread soft butter for easy spreading. It helps to toast the bread evenly and gives rich taste.
Cheese - I grate and used for that cheesy pull, you can add processed or mozarella cheese.
Oregano - I added for mild flavor and light aroma. It gives simple seasoning without overpowering the toast.
Chilli flakes - I added little chilli flakes for slight spice. This is optional and can be reduced for kids.
Why This Recipe Works
It needs very less ingredients and effort.
It gets ready in just few minutes.
The bread becomes crisp and has a cheesy pull.
The flavor stays mild and balanced.
It suits for breakfast, snack or even light dinner.
1.Take butter at room temperature. Add oregano, salt and chilli flakes to it.
2.Mix it. Now get ready with the butter spread, cheese and bread slices
3.Spread the butter on both the sides on each bread. Heat dosa tawa, place the bread slices carefully. I toasted 2 slices at a time.
4.Toast till slightly golden, then sprinkle cheese op top to cover up,simmer the flame then cook covered for few seconds.
5.Cook till cheese melts by then the bottom must have become crisp. Remove from tawa, sprinkle a pinch of chilli flakes, oregano then cut and serve.
Serve hot.
Expert Tips
Butter mix - I always mix butter with oregano, chilli flakes and little salt before spreading. This helps the flavor spread evenly and bread gets taste in every bite. Sometimes I mix directly without measuring also
Toasting - I toast the bread only till it is slightly golden. If you toast it too much, it may burn later when cheese melts on top. So better not to over toast it.
Cheese melting - I keep it on low flame and cover the pan so cheese melts slowly and evenly.
Cheese choice - I have used mozzarella since it melts well and gives good stretch also. But any melting cheese works fine, based on what you have.
Extra flavor - Sometimes I add little crushed garlic to the butter for extra taste. It gives nice smell and makes the toast more tasty.
Serving and Storage
Serve cheese toast hot straight from tawa. It taste best when cheese is still melted and soft. You can cut into halves or triangles before serving. This is best eaten fresh and should not be stored, as it turns soggy once cooled down. If needed, reheat on tawa for few seconds, not more.
FAQS
1.Can I use white bread?
Yes, white bread works well and gives softer bite.
2.Can I make in toaster?
Yes, you can toast bread first, add cheese and toast again till cheese melts.
3.Can I skip chilli flakes?
Yes, you can skip it if you want very mild taste.
4.Which cheese is better?
Mozzarella melts best but processed cheese also works.
5.Can I add garlic?
Yes, crushed garlic in butter gives nice extra flavor.
If you have any more questions about this Cheese Toast Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Cheese Toast Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Cheese Toast is a very easy breakfast made using bread, butter and cheese. It is mild in taste, soft inside and crisp on the outside. This is usually made on busy mornings or sometimes on lazy weekends for breakfast at home. It takes very less time and no special preparation is needed.
Take butter at room temperature. Add oregano, salt and chilli flakes to it.
Mix it. Now get ready with the butter spread, cheese and bread slices.
Spread the butter on both the sides on each bread.
Heat dosa tawa, place the bread slices carefully. I toasted 2 slices at a time.
Toast till slightly golden, then sprinkle cheese on top to cover up, simmer the flame then cook covered for few seconds.
Cook till cheese melts by then the bottom must have become crisp. Remove from tawa, cut and serve. Enjoy Cheese Toast!
Notes
Butter mix - I always mix butter with oregano, chilli flakes and little salt before spreading. This helps the flavor spread evenly and bread gets taste in every bite. Sometimes I mix directly without measuring also
Toasting - I toast the bread only till it is slightly golden. If you toast it too much, it may burn later when cheese melts on top. So better not to over toast it.
Cheese melting - I keep it on low flame and cover the pan so cheese melts slowly and evenly.
Cheese choice - I have used mozzarella since it melts well and gives good stretch also. But any melting cheese works fine, based on what you have.
Extra flavor - Sometimes I add little crushed garlic to the butter for extra taste. It gives nice smell and makes the toast more tasty.
Chutney Sandwich is a simple and tasty sandwich made by spreading green sandwich chutney on bread slices. It is medium spicy and very flavorful even though it uses very few ingredients. This sandwich is mostly made for evening snack or when you want something quick without much work. Chutney Sandwich is a good choice for evening snack and could be clubbed with cheese or raw vegetables.
The freshness from chutney and softness of bread makes it great to eat. Butter adds richness and also avoids soggyness. This sandwich is light but still filling enough, and it goes well with tea or coffee. It is one of those easy snacks that never fails to impress though it looks simple with few ingredients.
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About Chutney Sandwich
Chutney Sandwich is made using sandwich bombay chutney which is prepared with coriander, mint, green chilli and few spices. The chutney gives bright green color and strong aroma to the sandwich. Even plain bread taste good once this chutney is spread woth butter and served. The flavor mainly depends on how fresh the chutney is.
This sandwich can be made toasted or without toasting, both ways it tastes good. Un toasted version feels softer and fresh while toasted one gives slight crisp bite. You can also add layers like cheese, cucumber or onion if you want little extra filling. I sometimes sprinkle little chat masala for extra flavor and taste.
This recipe is just quite flexible and easy to customize. You can adjust spice level or add vegetables or cheese as you like. Butter layer also makes sandwich taste richer and keeps bread from turning soggy. It is perfect for small snack or tea time.
Everyone at home enjoy this when it is fresh. Even guests sometimes ask me to make this quickly. I usually make this sandwich for evening snacks. It takes hardly few minutes and ingredients are mostly there at home. It is also good for kids snack box if eaten fresh.
Chutney Sandwich Ingredients
Wheat bread - I have used wheat bread as it feels little more filling and healthy. You can use white bread also if you prefer.
Sandwich chutney - I used homemade sandwich chutney for strong flavor. It gives spice, freshness and nice green color. You can reduce the amount if you want less spicy.
Butter - I have used butter for spreading on bread. It adds taste and also avoids bread from becoming soggy.
Why This Recipe Works
It is very quick and no cooking is needed.
The chutney gives strong flavor with simple ingredients.
1.Get ready with your ingredients. Spread butter on the 4 slices of bread.
2.Then spread a generous tablespoon of sandwich chutney on all the bread slices.
3.Seal it with another bread like this. Cut and serve immediately.
Serve!
Expert Tips
Butter - I always spread the butter first, then the chutney. Try not to skip this step, as it helps keep the bread fresh.
Chutney layer - I add the chutney and spread a thin, even layer otherwise, it can feel too spicy. You can adjust according to your taste.
Serving time - I usually serve it immediately, as it tastes best when fresh. Don't make and leave it for too long.
Bread choice - I have used wheat bread but white bread works just fine. You can also try this on multi grain bread.
Extra add-ons - I sometimes add cheese or cucumber when I want it more filling. You can use any vegetable or filling of your choice.
Serving and Storage
Serve them fresh as soon as you cut the sandwich. This goes well with tea or coffee in the evening. Do not store for long time as bread may become soggy. If packing for short time, wrap tightly and consume soon.
FAQS
1.Can I toast the bread?
Yes you can just toast lightly if you like crispy texture, it still tastes good.
2.Can I skip butter?
Better not to skip, It adds taste and also stops bread from becoming soggy.
3.Can I add vegetables?
Yes you can add cucumber, onion or tomato. Or any filling of your choice.
4.Is this sandwich spicy?
It is medium spicy but chutney can be adjusted. You can add less chutney or reduce spice in the chutney.
5.Can kids eat this sandwich?
Yes kids can eat, just keep chutney less spicy.
If you have any more questions about this Chutney Sandwich do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chutney Sandwich? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Chutney Sandwich is a simple and tasty sandwich made by spreading green sandwich chutney on bread slices. It is medium spicy and very flavorful even though it uses very few ingredients. This sandwich is mostly made for evening snack or when you want something quick without much work. Chutney Sandwich is a good choice for evening snack and could be clubbed with cheese or raw vegetables.
Pista falooda is a chilled layered dessert that is usually made during summer or as a special after meal dessert at home. This recipe has rich taste and it feels really good after a heavy meal. You can feel the milk and nuts nicely, but it is not too sweet at all. This recipe is made when something little different from the regular desserts is demanded at home.
This falooda is great for all falooda and pista lovers because the flavor comes through in every layer. The milk is lightly thick and flavored, the vermicelli gives a soft bite and the sabja seeds adds that mild crunch. It tastes too good with hot rice meal before, and then this as dessert. It is simple to put together once things are ready.
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About Pista Falooda
Pista Falooda is a popular Indian dessert that you will see in many restaurants and street shops. It is made by layering different ingredients in a tall glass so each spoon have many flavors together. The base is usually milk flavored with pista, and then it is layered with vermicelli, seeds and nuts.
The texture is one main reason why people like falooda so much. You get soft vermicelli, jelly like sabja seeds and creamy milk all at once. The ice cream slowly melts into the milk, making it more rich as you eat. The crushed pistachios also give a slight grainy feel which goes very well here.
This recipe have a mild and aromatic taste. It feels light when you eat it. The nuttiness from the pistachios mix nicely with the milk and sugar, and it give a balanced flavor that feels good. It also becomes little special because kids enjoy assembling the layers, so it turns into a fun thing to do together and not just about eating.
I make on holiday seasons or on times when everyone have time and is at home. It feels like a small treat without ordering anything from outside.
Pista Falooda Ingredients
Milk - I used as the base for this recipe, it makes everything creamy and rich. Full fat milk works best, but toned milk also have good result if that is what you use.
Sugar - I add to sweeten the milk and syrup, it balance the nutty pista flavor well. You can reduce the amount or use powdered sugar if you want it little less sweet.
Vermicelli / falooda sev - I use fine vermicelli for layering, it give soft bite and make the falooda more filling.
Sabja seeds - I soak this and add for texture and cooling effect. If you don't have it you can skip, but the falooda feels more complete with this added.
Pistachios - I used both chopped and crushed, it is added for flavor, light crunch and also slight thickness in layers. You can use store bought pista powder or even mix with almonds or cashews.
Pista essence - I add this for flavor and light green color in the milk. If essence is not preferred, you can add little more crushed pistachios instead.
Ice cream - I used on top, it melts slowly into the falooda and makes it rich. Vanilla ice cream also works fine if pista is not there.
Cherries - I use this only for garnish, it gives nice look on top. You can skip it or add any fruit piece you like.
Why This Recipe Works
It is very easy dessert and does not need baking or complicated steps.
This recipe gives good balance of creamy, crunchy and soft textures.
Most things can be prepared earlier and assembled later without problem.
It is cooling and light, so it feels good after spicy or heavy meals.
You can change flavors and toppings easily based on taste.
1.Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.
2.Cook until soft. Rinse it well, drain and set aside.
3.Add sugar to a pan, add water and let it to boil. When it is sticky and is slightly thick switch off. Let it cool down then add pista essence. Mix well and set aside. Now our pista syrup is ready.
4.Boil milk,let it simmer for 15mins or until slightly thick,Switch off and set aside to cool.Add pista syrup and mix well.
5.Chill the pista milk. Soak sabja seeds in water, strain and set aside. Now take your serving glass, chill it for few minutes.
6.First add pista syrup, then add cooked vermicelli then add sabja
7.Now again add pista syrup then chopped nuts.
8.Then add crushed pistachios. Look at the beautiful layers. Now add prepared pista milk.
9.Finally add a scoop of pista icecream, garnish with chopped pistachios. Top it up with a cherry.
Serve chilled!
Expert Tips
Chilling the milk - I always chill the pista milk well before assembling, it tastes much better when it is cold. I keep it in fridge for at least one hour.
Cooking - I cook the vermicelli soft but not mushy. I rinse it with water so it does not stick together.
Soaking sabja seeds - I soak sabja seeds properly until they swell fully. Half soaked seeds does not taste good in falooda.
Layering - I usually add milk and syrup in between layers so flavor spreads evenly. This also make the glass look more nice.
Sweetness - I taste the milk before assembling and adjust sugar if needed, because ice cream also add sweetness.
Serving and Storage
Serve them hot with nothing, actually this is best served chilled straight from the fridge. This goes well after a weekend lunch or during small get togethers. Store the leftover milk and toppings separately in fridge and use within a day. Do not store assembled falooda.
FAQS
1.Can I skip sabja seeds?
Yes you can skip it, but it gives a cooling feel and texture. If possible, try adding it once.
2.Can I make this in advance?
You can prepare milk, syrup and vermicelli earlier. Assemble only before serving.
3.Can I use vanilla ice cream?
Yes, vanilla ice cream works well and still tastes good with pista milk.
4.Is pista essence necessary?
Not really, it just boosts flavor. Crushed pistachios alone also works.
5.Can kids have this falooda?
Yes, it is mild and sweet. Just reduce sugar if needed for kids.
If you have any more questions about this Pista Falooda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Pista Falooda Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Pista falooda is a chilled layered dessert that is usually made during summer or as a special after meal dessert at home. This recipe has rich taste and it feels really good after a heavy meal. You can feel the milk and nuts nicely, but it is not too sweet at all. This recipe is made when something little different from the regular desserts is demanded at home.
Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.
Cook until soft. Rinse it well, drain and set aside.
Add sugar to a pan, add water and let it to boil. When it is sticky and is slightly thick switch off.
Let it cool down, then add pista essence. Mix well and set aside. Now our pista syrup is ready.
Boil milk, let it simmer for 15mins or until slightly thick, Switch off and set aside to cool.
Add pista syrup and mix well. Chill the pista milk.
Soak sabja seeds in water, strain and set aside.
Now take your serving glass, chill it for few mins.
First add pista syrup, then add cooked vermicelli then add sabja.
Now again add pista syrup then chopped nuts.
Then add crushed pistachios. Look at the beautiful layers. Now add prepared pista milk.
Finally add a scoop of pista ice cream, garnish with chopped pistachios.
Top up Pista Falooda with a cherry and serve.
Notes
Chilling the milk - I always chill the pista milk well before assembling, it tastes much better when it is cold. I keep it in fridge for at least one hour.
Cooking - I cook the vermicelli soft but not mushy. I rinse it with water so it does not stick together.
Soaking sabja seeds - I soak sabja seeds properly until they swell fully. Half soaked seeds does not taste good in falooda.
Layering - I usually add milk and syrup in between layers so flavor spreads evenly. This also make the glass look more nice.
Sweetness - I taste the milk before assembling and adjust sugar if needed, because ice cream also add sweetness.
Pepsi Ice is a colorful and refreshing dessert made by freezing fruit juices or flavored milk in small zip lock pouches. It was the favorite treat of 90's kids at school and at home, and it still brings lot of nostalgia. This frozen juice taste fun and refreshing, it reminds you of ice sold by the ice man on hot days.
Pepsi Ice is an easy and quick to make dessert, and you can try different flavors depending on what you have at home. Each pouch feel like small colorful tube of happiness. You can serve it for small parties, family get togethers, or just to cool down on hot day. It freezes well and stay solid for hours, so kids or guests can enjoy anytime.
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About Pepsi Ice
Pepsi Ice is basically frozen juice or flavored milk packed in small pouches. You can make it using almost any fruit juice or milk flavor you like. The fun part is you can create many colors and flavors together in one go. Each sip or bite is cold and refreshing, and kids enjoy watching the tubes get empty very fast.
This dessert is simple but full of nostalgia feeling. It taste like the ice sold by vendors outside school in the 90's time. You can use mango, watermelon, orange, lemon juices, or even flavored milk like rose milk or pista milk. Each flavor has its own color and taste, which make the pepsi ice look playful and nice.
It is a flexible and easy to customize as per taste. You can make your favorite sweet flavors, tangy flavors, or even mix juice and milk for creamy type versions. It is perfect for summers or festival days when you want something quick and refreshing without baking or doing any complicated steps.
I usually make Pepsi Ice during summer weekends or for kids' small parties at home. It is easy to prepare, and seeing everyone enjoy it straight from freezer always gives small happiness.
I wanted to try these badly and make mittu experience the fun we had during our childhood. I was desperately searching for these tubes since last summer for filling the juices but couldn't find them. Finally I found these zipzicle pouches so tried at home and enjoyed.
Pepsi Ice Ingredients
Lemon juice - I have used this for tangy flavor. It adds freshness and also balance the sweetness.
Rose milk - I have used this for pink color and mild sweet flavor. I usually make it with rose syrup and milk at home.
Orange juice - I just add fresh juice for bright orange color and citrus taste. It gives nice fresh feel when frozen.
Mango juice - I used for that tropical sweet flavor and golden yellow color. It makes the pepsi ice richer in taste.
Pista milk - I used this for pale green color and slight nutty flavor. I like adding this as it gives different taste from fruit juices.
Watermelon juice - I have used this for red color and light sweet taste. It is very refreshing when frozen.
1.Take out the ziplock covers.Then decide on the flavours and using a photo marker pen write the names on the ziplock covers. Make the juices ready.
2.Pour each juice separately into a narrow beaked mug, place the ziplock cover inside a tall glass and pour the juice inside the cover.
3.Like wise fill all the juices in each cover till the fill line as shown. Now see the all filled juices all in one place
4.Put it inside the freezer box and freeze for at least 6-8 hours to make it completely frozen. Then remove and serve.
Serve chilled!
Expert Tips
Filling the pouches - I always make sure not to overfill the pouches. I leave little space on top so it seal properly and does not leak while freezing.
Freezing - I usually freeze it for minimum 6 to 8 hours so it gets fully solid. If frozen less, it may not set properly inside.
Labeling flavors - I write the flavor names on the pouches using pen. It helps a lot later so there is no confusion while serving.
Juice choice - I prefer using fresh juice as taste is good. But when short on time, store bought juice also works fine.
Serving - I take them out from freezer few minutes before eating. This makes cutting open the pouch easy and ice does not crack.
Serving and Storage
Serve directly from freezer. Best eaten straight from the pouch. Goes well during summers, small parties or after lunch. Store leftover tubes in freezer, can keep for few days. No need to thaw, just enjoy frozen.
FAQS
1.Can I use other flavors?
Yes, any juice or milk flavor works. You can mix different flavors to make colorful tubes.
2.Can I use small cups instead of zip pouches?
Yes, cups work, just cover tightly and freeze.
3.Do I need to add sugar?
Not necessary if juices are already sweet. I sometimes add little sugar if juice is tangy.
4.Can I make in advance?
Yes, freeze and keep until ready to serve. They stay frozen for hours.
5.Do I need special zip lock pouches?
No, any small freezer safe pouches will work fine.
If you have any more questions about this Pepsi Ice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Pepsi Ice Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Pepsi Ice is a colorful and refreshing dessert made by freezing fruit juices or flavored milk in small zip lock pouches. It was the favorite treat of 90's kids at school and at home, and it still brings lot of nostalgia. This frozen juice taste fun and refreshing, it reminds you of ice sold by the ice man on hot days.
Course Dessert
Cuisine Indian
Keyword dessert recipes, fruit recipes, icecreams, milk recipes, popsicles
Take out the zip lock covers. Then decide on the flavours and using a photo marker pen write the names on the zip lock covers. Make the juices ready.
Pour each juice separately into a narrow beaked mug, place the zip lock cover inside a tall glass and pour the juice inside the cover.
Like wise fill all the juices in each cover till the fill line as shown. Now see the all filled juices all in one place.
Put it inside the freezer box and freeze for at least 6-8 hours to make it completely frozen. Then remove and serve. Enjoy Pepsi Ice!
Notes
Filling the pouches - I always make sure not to overfill the pouches. I leave little space on top so it seal properly and does not leak while freezing.
Freezing - I usually freeze it for minimum 6 to 8 hours so it gets fully solid. If frozen less, it may not set properly inside.
Labeling flavors - I write the flavor names on the pouches using pen. It helps a lot later so there is no confusion while serving.
Juice choice - I prefer using fresh juice as taste is good. But when short on time, store bought juice also works fine.
Serving - I take them out from freezer few minutes before eating. This makes cutting open the pouch easy and ice does not crack.
Sweet Potato Jamun is a soft and tasty sweet made by frying sweet potato balls and soaking them in warm sugar syrup. It tastes like gulab jamun but with the addition of sweet potatoes. The outer layer is a little crisp and inside stay soft and moist. It is usually made during festivals, weekends or when guests come home.
This recipe is lighter than regular jamun and does not feel too heavy after eating. Sweetness is mild and flavor of cardamom and saffron is so good. These soak syrup well and taste better after resting. Do try this interesting variation and enjoy!
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About Sweet Potato Jamun
Sweet Potato Jamun is a delicious sweet that uses cooked and mashed sweet potatoes as main ingredient. Instead of khoya or milk powder, sweet potato gives structure and softness. I have mashed the sweet potato very well without any lumps so that the jamuns are smooth and soft. Lumps can break the jamuns while frying.
They turn golden while frying and become softer after soaking in syrup. They absorb syrup slowly and evenly so it spreads well inside without breaking. When rolled gently, the shape stay intact and smooth. These jamuns are good option if you want something different but still like traditional sweets.
This recipe has mild natural sweetness and does not overpower syrup. It just blends well with cardamom and saffron. You can add rose flavor if want, but recipe taste good without it. It suits for festival days or when you want something different from usual jamun.
I make this when I have sweet potato left at home and want to make something sweet and light. This feels good to turn simple ingredient into sweet. Sweet potato is called sakkaravalli kilangu in tamil and shakarkandi in hindi.
Sweet Potato Jamun Ingredients
Sweet potato - I have added boiled and mashed sweet potato for the base, it gives softness and mild natural sweetness. You can use orange or white sweet potato.
Flour - I have added to bind the dough and help in shaping. You can add little more if the dough feels too sticky.
Sugar - I add this for sweetness. Balances flavors. Jaggery also works if you want it more healthier.
Saffron strands - I use this for aroma and color. You can skip or little turmeric for color. It is optional but gives lovely touch.
Cardamom powder - I add this for fragrance. Gives subtle spice. Freshly crushed cardamom works better.
Pistachios - I have chopped and added for garnish, it gives light crunch. Almonds can be used instead.
Oil - I have used oil for deep frying the jamuns. Any neutral tasting oil works fine.
Why This Recipe Works
It is a simple alternate to gulab jamun using basic ingredients.
Sweet potato gives natural softness and moisture to the jamuns.
The syrup flavor blends well without overpowering the sweet.
Frying at correct temperature keeps the jamuns soft inside.
It works well for festivals, functions or small celebrations.
1.Rinse the sweet potatoes, trim off the edges. Cut each into 2. Transfer to a pressure cooker, add water till immersing level and pressure cook for 3-4 whistles in medium flame.
2.Peel off the skin and then mash it up well without any lumps. Measure 1 cup and set aside.
3.In a sauce pan, take sugar add water to it.
4.Now add saffron and cardamom powder. Heat it up, stir until sugar completely dissolves. Boil until the sugar syrup is slightly thick and sticky.
5.Switch off and set aside. Now to the mashed sweet potato add maida and salt.
6.Mix well without any lumps. It will be slightly sticky dough. Grease your hands with oil, shape into small lemon sized balls. While rolling don't apply pressure and don't roll them too tight.
7.Shape all the balls and make it ready. Now heat oil in a kadai, the oil should not be smoking hot. If you pinch a small piece and add it it should slowly come up that is the right temperature for frying jamuns.
8.Add 3-4 balls at a time, and fry till golden brown. Roll over for even frying.
9.Drain in tissue paper for 2 minutes then add it to slightly warm sugar syrup. Give at least half and hour standing time before serving. Keep the flame in medium and keep rolling.
Serve chilled or warm!
Expert Tips
Mashing sweet potato - I mash the sweet potato very well without any lumps. Lumps can break the jamuns while frying.
Dough Texture - The dough has be soft and little bit sticky, it should not be too dry. If it looks dry, sprinkle few drops of milk and mix it again gently.
Rolling - I roll the jamuns gently without pressing tight. I only mix gently using fingers. If you knead too much, jamuns will turn bit hard after frying.
Oil temperature - I have fried the jamuns in medium flame only. Very hot oil browns fast and inside stays uncooked.
Adding to syrup - I have added the fried jamuns only to warm syrup, not hot. Hot syrup can make the jamuns hard.
Serving and Storage
Serve hot or warm, taste best straight from syrup. Goes well after weekend meals or with chai. Store leftover in syrup in fridge. Just warm lightly before serving again, they stay soft even after two days.
FAQS
1.Why my jamuns cracked while frying?
The dough may be dry or you rolled it too tight. Add few drops of milk next time and roll smooth.
2.Why did the jamuns turn hard?
The dough might have been tight or the oil was too hot. The balls should be smooth, slightly soft and not too hard, do not roll it tight.
3.Can I make jamuns a day before?
Yes, make the jamuns and soak in syrup and refrigerate it. Chilled jamuns tastes great.
4.Can I skip saffron?
Yes, optional. Jamuns still taste good but saffron gives color and aroma.
5.Can I shallow fry?
Deep frying works better for even cooking. Shallow frying may not give proper shape and will fry evenly.
If you have any more questions about this Sweet Potato JamunRecipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Sweet Potato JamunRecipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Sweet Potato Jamun is a soft and tasty sweet made by frying sweet potato balls and soaking them in warm sugar syrup. It tastes like gulab jamun but with the addition of sweet potatoes. The outer layer is a little crisp and inside stay soft and moist. It is usually made during festivals, weekends or when guests come home.
Rinse the sweet potatoes, trim off the edges. Cut each into two.
Transfer to a pressure cooker, add water till immersing level and pressure cook for 3-4 whistles in medium flame.
Peel off the skin and then mash it up well without any lumps. Measure 1 cup and set aside.
In a sauce pan, take sugar add water to it. Now add saffron and cardamom powder.
Heat it up, stir until sugar completely dissolves. Boil until the sugar syrup is slightly thick and sticky. Switch off and set aside.
Now to the mashed sweet potato add maida and salt. Mix well without any lumps. It will be slightly sticky dough.
Grease your hands with oil, shape into small lemon sized balls. While rolling don't apply pressure and don't roll them too tight. Shape all the balls and make it ready.
Now heat oil in a kadai, the oil should not be smoking hot. If you pinch a small piece and add it it should slowly come up that is the right temperature for frying jamuns. Keep the flame in medium and keep rolling.
Add 3-4 balls at a time, and fry till golden brown. Roll over for even frying.
Drain in tissue paper for 2mins then add it to slightly warm sugar syrup.
Give at least half an hour standing time before serving. Enjoy Sweet Potato Jamun!
Notes
Mashing sweet potato - I mash the sweet potato very well without any lumps. Lumps can break the jamuns while frying.
Dough Texture - The dough has be soft and little bit sticky, it should not be too dry. If it looks dry, sprinkle few drops of milk and mix it again gently.
Rolling - I roll the jamuns gently without pressing tight. I only mix gently using fingers. If you knead too much, jamuns will turn bit hard after frying.
Oil temperature - I have fried the jamuns in medium flame only. Very hot oil browns fast and inside stays uncooked.
Adding to syrup - I have added the fried jamuns only to warm syrup, not hot. Hot syrup can make the jamuns hard.
Paneer Puff are a popular bakery style Indian snack made with flaky puff pastry and spiced paneer filling. Crispy on the outside with soft, flavourful paneer filling inside which is best enjoyed hot with tomato ketchup. It smells so good and addictive that you can't stop with one. They are commonly served as a tea-time snack and is loved by all.
This paneer puff tastes mildly spicy, flaky, buttery and very filling. You can make this easily at home using readymade puff pastry sheets. Homemade paneer puff tastes fresh and you can control spice level also. Fresh puffs always taste better and flakier. It feels more satisfying when made at home. It is one of those snacks most of us pick from bakery while coming back home.
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About Paneer Puff
Paneer Puff are classic and popular snack sold in most Indian bakeries. It is a crispy snack where spiced paneer mixture is stuffed inside puff pastry and baked till golden. It is inspired from bakery style veg puffs which is very common in India. Paneer is used instead of mixed vegetables which gives rich taste and soft texture. It is enjoyed by all age groups.
This recipe filling is made using onions, tomatoes, basic spice powders and paneer cubes. The masala should be thick so it does not ooze out while baking. The spices are very simple and give a nice balance of flavor without overpowering paneer taste. You can easily adjust spices as per taste.
Texture wise, paneer puff has a crisp and flaky outer layer with soft juicy paneer filling inside. The puff layers separate well and become light when baked perfectly, it tastes good when served hot. Freshly baked puffs are always best. Once you try at home, you may not buy bakery puffs often. It becomes a regular snack after few tries.
I usually make this for evening snacks or when guests come home. It is also a good option for kids snack box or party starter. Both kids love puffs and paneer puffs is their most favorite of all. The stuffing is very simple to make and comes together in few minutes.
Paneer Puff Video
Paneer Puff Ingredients
Oil - Used for tempering the items and cooking the spiced paneer filling.
Cumin seeds - I have added cumin seeds for tempering. It gives nice aroma and slight crunch.
Onion - I have used cubed onions, sauteed well and used along with tomatoes and paneer with spice powder.
Ginger garlic paste - It is added for flavor and aroma. You can add freshly crushed ginger garlic to a slightly coarse mixture and use it too.
Tomato - Chopped tomato is used to bind the masala, it adds slight tang and moisture. You can use tomato puree also.
Spice powders - I have used turmeric powder for color, flavor, red chili powder for spice, garam masala and coriander powder for aroma and flavor.
Paneer - It is added as the base for the dilling. You can crumble or cube it. Use fresh paneer for best taste.
Puff pastry sheets - I used readymade puff pastry sheets.
Milk - Milk is used for brushing the puff pastry before baking. It helps in even browning. You can use butter also.
Why This Recipe Works
This recipe uses simple ingredients which are easily available at home.
The paneer filling is mildly spiced and can be enjoyed by all.
This recipe gives puffs that is flaky and crispy texture.
You can make the filling ahead and assemble later easily.
This recipe is perfect for snacks, parties or for evening tea time.
1.Heat 1 and ½ tablespoon oil - add ½ teaspoon cumin seeds, let it splutter. Give a quick saute.
2.Add 1 medium sized onion finely chopped, ginger garlic paste and required salt to taste.
3.Add 1 small sized tomato finely chopped. Saute for 2 minutes.
4.Cook covered for few minutes until tomatoes turn mushy.
5.Open give a quick saute.
6.Add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder.
7.Give a quick saute and add ½ cup water and let it boil.
8.Once it becomes thick, add 150 grams paneer cut into small cubes.
9.Give a quick mix and switch off. Let it cool down.
10.Thaw the puff pastry sheets and arrange them on parchment paper on a baking tray. Preheat oven at 220 DEG C for 10 minutes. Apply water slightly on the edges.
11.Add around 2 tablespoon paneer stuffing.
12.Close and seal gently. Press slightly around the edges to seal.
13.Brush the top with milk, you can use egg wash too.
14.Repeat to finish.
15.Bake in preheated oven at 220 DEG C for 20 minutes or until the puffs turns golden and crisp.
Serve it hot with coffee or tea!
Expert Tips
Paneer - Use fresh paneer for good taste. If paneer is little hard, I soak it in warm water for few minutes before using it.
Masala consistency - I cook the masala till moisture reduces properly. Thick masala is best for puffs and it stays inside without leaking out.
Cooling - I cool down the filling before stuffing into pastry sheets. Hot filling may make the pastry soggy.
Sealing - I just seal the edges. If edges are not sealed properly, filling can leak while baking but press gently not too tight.
Baking time - I keep checking the puffs after 18 minutes of baking. Oven timing can vary little, so adjust depending on color and puffing.
Serving and Storage
Serve this puff with tomato ketchup, it goes really well with evening tea or coffee, especially when they are freshly baked. You can store leftover baked puffs in fridge for a day only. Reheat them in oven or air fryer so they turn crisp again.
FAQS
1.Can I use homemade paneer?
Yes you can use homemade fresh paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.
2.Can I make filling ahead?
Yes the paneer filling can be made one day earlier. Store them in fridge in an airtight container. You can use leftover filling for rolls, wraps and sandwiches too.
3.Can I shallow fry?
Baking gives that proper flaky texture like bakery puffs. Frying may turn it oily and heavy, so I don't prefer.
4.Can I add in capsicum or peas?
Yes you can add chopped capsicum or boiled peas to the filling. It adds more taste and slight crunch also.
5.Can I freeze the paneer puffs?
Yes you can freeze the assembled puffs. Then thaw for few minutes then bake them directly when needed.
If you have any more questions about this Paneer Puff Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Paneer Puff Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Paneer Puff are a popular bakery style Indian snack made with flaky puff pastry and spiced paneer filling. Crispy on the outside with soft, flavourful paneer filling inside which is best enjoyed hot with tomato ketchup. It smells so good and addictive that you can't stop with one. They are commonly served as a tea-time snack and is loved by all.
Heat 1 and ½ tablespoon oil - add ½ teaspoon cumin seeds, let it splutter. Give a quick saute.
Add 1 medium sized onion finely chopped, ginger garlic paste and required salt to taste.
Add 1 small sized tomato finely chopped. Saute for 2 minutes.
Cook covered for few minutes until tomatoes turn mushy.
Open give a quick saute.
Add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder.
Give a quick saute and add ½ cup water and let it boil.
Once it becomes thick, add 150 grams paneer cut into small cubes.
Give a quick mix and switch off. Let it cool down.
Thaw the puff pastry sheets and arrange them on parchment paper on a baking tray. Preheat oven at 220 DEG C for 10 minutes. Apply water slightly on the edges.
Add around 2 tablespoon paneer stuffing.
Close and seal gently. Press slightly around the edges to seal.
Brush the top with milk, you can use egg wash too.
Repeat to finish.
Bake in preheated oven at 220 DEG C for 20 minutes or until the puffs turns golden and crisp.
Serve it hot with coffee or tea!
Video
Notes
Paneer - Use fresh paneer for good taste. If paneer is little hard, I soak it in warm water for few minutes before using it.
Masala consistency - I cook the masala till moisture reduces properly. Thick masala is best for puffs and it stays inside without leaking out.
Cooling - I cool down the filling before stuffing into pastry sheets. Hot filling may make the pastry soggy.
Sealing - I just seal the edges. If edges are not sealed properly, filling can leak while baking but press gently not too tight.
Baking time - I keep checking the puffs after 18 minutes of baking. Oven timing can vary little, so adjust depending on color and puffing.
Sharjah Shake is a thick, creamy and popular milkshake which comes from a Southern State called Kerala, India. It is loved for its rich taste, creamy texture and extra chillness because of frozen milk which is perfect for summers. It gives instant energy and feels very satisfying. Recipe included with step by step pictures and video.
Sharjah Shake is perfect for hot days as it is a great thirst quencher. It works well as an evening drink or even as a quick breakfast sometimes. The texture is thick and creamy, as it is filling. You almost feel full after having one glass. Once you try this at home, you will keep making it again as it tastes delicious.
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About Sharjah Shake
Sharjah Shake is a thick, creamy milkshake made with frozen milk, banana, nuts and any malt powder. Sharjah shake is a famous shake inspired from Southern State Kerala, India. It is known for its thick texture and simple ingredients.
Mostly frozen milk is used which gives that creamy body. Banana, cashews and boost makes it more filling and tasty. It does not need many ingredients also. There are many variations to this shake but this version I have shared is the classic one served in many shops in Kerala.
The texture of this shake is very thick and rich. It is not like regular milkshake you sip easily. Cashews add mild nuttiness and malt powder gives that chocolatey taste. Every sip feels so delicious that you want to have more. It is simple and does not need much preparation.
There are few variations of this shake. Some people add dates instead of sugar. Few add ice cream to make it little richer. You can just make small changes and it will slightly change the taste and texture. You can adjust it fully based on what you like. This shake is also good option for serving guests, most of them will enjoy it for sure.
I usually make this in mid noon or evening when everyone wants something cold. Kids enjoy it a lot and it keeps them full for long time. I usually make this when I want something cold and heavy. It tastes sweet, smooth and very comforting.
Sharjah Shake Video
Sharjah Shake Ingredients
Frozen milk - I have used this as the base of the shake. It makes the shake thick and creamy. You can freeze regular milk in advance and use.
Cashews - I have added this for richness and body. It gives mild nutty taste. You can soak and use for smoother texture.
Boost - This is added for flavor and energy. It gives that classic taste many like. You can just reduce or skip if you want.
Sugar - I used to sweet the drink, adjust based on your taste. You can also use dates instead.
Banana - I have used long banana for thickness and natural sweetness. It makes the shake filling. Any ripe banana works.
Why This Recipe Works
It is very easy and needs only blending.
Frozen milk gives thick and creamy texture.
This recipe has banana and nuts, makes it filling.
1.To a mixer jar add 1 long banana cut into slices.
2.Add 1 and ½ cups frozen milk.
2.Add 1 and ½ tablespoon sugar, 2 tablespoon malt powder and 4 cashews.
3.Blend until smooth and creamy.
4.Transfer to serving glass.
5.Sprinkle malt powder.
Serve chilled!
Expert Tips
Freezing milk - I always freeze the milk at least for 4-6 hours. This is very important for getting thick shake texture. Try not to use normal milk here.
Blending well - I usually blend for little longer time so the cashews gets smooth. Otherwise it may feel bit grainy while drinking.
Sweetness check - Check the sweetness of banana and add sugar accordingly.
Thickness control - If the shake feels too thick after blending, you can add little milk and blend again. I usually add very less at a time so it does not become thin.
Serving immediately - This shake tastes best when served fresh. Do not keep it for long time as the taste may change.
Serving and Storage
Serve them immediately after blending in tall glass. This goes well as evening drink or breakfast option. Always serve chilled. Do not store this shake as texture and taste changes fast.
FAQS
1.Can I skip malt powder in this recipe?
Yes, but malt powder adds a chocolatey taste to this drink.
2.Can I add ice cream?
Yes, you can add any ice cream to make it more rich. I mostly prefer vanilla as it goes well with the shake taste.
3.Why my shake is not thick?
Mostly milk is not frozen enough. Use properly frozen milk, freeze for minimum 4-6 hours.
4.Can I use dates instead of sugar?
Yes, dates work very well and give natural sweetness.
5.Which banana is best for this shake?
You can use any ripe banana of your choice. I use the long variety of banana which tastes great.
If you have any more questions about this Sharjah Shake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Sharjah Shake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Sharjah Shake is a thick, creamy and popular milkshake which comes from a Southern State called Kerala, India. It is loved for its rich taste, creamy texture and extra chillness because of frozen milk which is perfect for summers. It gives instant energy and feels very satisfying. Recipe included with step by step pictures and video.
Course Drinks
Cuisine Indian
Keyword 15 mins recipes, Nutritional Beverage
Prep Time 5 hourshours
Making time 5 minutesminutes
Servings 2
Calories
Author Sharmilee J
Ingredients
1 ½cupsfrozen milk
1long banana
1 ½tablespoonsugar
2tablespoonmalt powder
4cashews
Instructions
To a mixer jar add 1 long banana cut into slices.
Add 1 and ½ cups frozen milk along with 1 and ½ tablespoon sugar, 2 tablespoon malt powder and 4 cashews.
Blend until smooth and creamy.
Transfer to serving glass.
Sprinkle malt powder.
Serve chilled!
Video
Notes
Freezing milk - I always freeze the milk at least for 4-6 hours. This is very important for getting thick shake texture. Try not to use normal milk here.
Blending well - I usually blend for little longer time so the cashews gets smooth. Otherwise it may feel bit grainy while drinking.
Sweetness check - Check the sweetness of banana and add sugar accordingly.
Thickness control - If the shake feels too thick after blending, you can add little milk and blend again. I usually add very less at a time so it does not become thin.
Serving immediately - This shake tastes best when served fresh. Do not keep it for long time as the taste may change.
Garlic roti is a flavorful paratha made by mixing minced garlic with wheat flour in the usual way of making paratha and topped with sesame seeds and moregarlic. This recipe has a mild spicy taste and has a strong garlic aroma that comes out really nice while cooking on the tawa. When compared to regular plain roti, this feels more flavorful, tasty and a bit richer too.
Garlic Roti is a good option when plain rotis start feeling boring at home. Garlic has added flavor without making the roti heavy or too spicy. This recipe has become a good choice for simple meals. Garlic roti goes well with simple curries, dal or even curd. It tastes too good when served hot straight from the tawa.
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About Garlic Roti
Garlic Roti is just a simple twist to the regular wheat roti that is made almost every day in many homes. In this recipe, crushed garlic has been mixed into the dough and also spread on top while rolling. This helps the garlic flavor spread evenly and cook well without staying raw.
This is more of a home-style garlic roti and has nothing like restaurant naan texture. Sesame seeds have added a light crunch and mild nutty taste which goes really well with garlic. When cooked properly, the roti has stayed soft inside with small golden spots on the outside.
You can also make small variations that can be tried according to your taste. Some people add chilli flakes or chopped coriander leaves for extra flavor. Multigrain atta can also be used which has made the roti more filling. Still the taste comes out good and balanced.
I make this for dinner or weekend meals when craving something different. This recipe has not taken much extra effort but still feels special once served hot.
Garlic Roti Ingredients
Wheat flour/Multigrain atta - I just added this to make the dough. It gives softness and helps hold everything together well.
Garlic - I have used fresh garlic and crushed it well. It gives strong aroma and mild spicy taste. I have also finely chopped it when garlic press is not there.
Oil - I have added oil while kneading the dough, helps keep the rotis soft even after cooling. Ghee can be used for more flavor.
Sesame seeds - I have used these on top of the roti. It gives light crunch and nutty taste. I have mostly used white sesame seeds, black ones can be used too.
Oil / butter / ghee - I brushed butter or ghee after cooking. It adds shine and extra taste, you can also use oil if needed.
1.Separate garlic pearls from pod then remove the skin from them. You can either chop it finely or crush it. I used my garlic press. Collect crushed garlic in a bowl and set aside.
2.In a mixing bowl take wheat flour, add required salt, half of crushed garlic, oil. Mix well with your finger tips.
3.Add water little by little to form a smooth pliable dough just like chapathi dough. Set aside for 10 minutes. Make big lemon sized balls.
4.Place on a chapati roller and roll it using a rolling pin to a slightly thick roti. Sprinkle flour if needed. Sprinkle sesame seeds and spread crushed garlic.
5.Slightly roll it for pressing like wise make all your rotis.
6.Sprinkle oil on the tawa, carefully place a roti with the sesame side down on the tawa. Press it with a ladle for even cooking.
7.Flip over, press and cook until golden brown spots appear here and there. Alternately you can cook one side(with the garlic side down) in tawa and flip and cook in direct flame as we do for phulkas. Make the rotis.Brush it with butter/ghee.
Serve hot!
Expert Tips
Garlic - I crush the garlic using a garlic press. You can even fine chop and use it too. Big pieces may taste raw.
Resting - I rest the dough for 10 minutes. This helps make the rotis soft and easy to roll. I never skip this step.
Flame - I keep the flame in medium as garlic burns very fast. Slow cooking give better flavor and even cooking.
Pressing - I gently press the roti using a ladle while cooking. This helps it cook evenly and puff slightly.
Brushing - I just brush butter or ghee after cooking. This keep the rotis soft for longer time and add nice taste.
Serving and Storage
Serve them hot with veg kurma, dal or paneer gravy. This also goes well with curd and pickle. Garlic roti tastes best when fresh. Leftovers can be stored in fridge for one day. Reheat on tawa with few drops of oil.
FAQS
1.Can sesame seeds be skipped?
Yes, sesame seeds can be skipped easily. Garlic flavor alone has enough taste to make the roti enjoyable.
2.Will garlic taste raw?
No, if cooked on medium flame, garlic has cooked well and raw taste will not be there.
3.Can garlic paste be used?
Yes, garlic paste can be used, but fresh crushed garlic has given better aroma and flavor.
4.Can this be cooked like phulka?
Yes, one side has to be cooked on tawa and then cooked on direct flame like phulka.
5.Is this suitable for kids?
Yes, this recipe has worked for kids too. Just reduce garlic quantity slightly and it tastes fine.
If you have any more questions about this Garlic Roti Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Garlic Roti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Garlic roti is a flavourful, mild spicy paratha made by mixing minced garlic with wheat flour in the regular making of paratha and garnished with garlic. Garlic roti recipe explained in this post with step by step pictures. Garlic Roti is a healthy & tasty variant of roti liked by the entire family.
Separate garlic pearls from pod then remove the skin from them. You can either chop it finely or crush it. I used my garlic press. Collect crushed garlic in a bowl and set aside.
In a mixing bowl take wheat flour, add required salt, half of crushed garlic, oil. Mix well with your finger tips.
Add water little by little to form a smooth pliable dough just like chapathi dough. Set aside for 10mins. Make big lemon sized balls.
Place on a chapathi roller and roll it using a rolling pin to a slightly thick roti. Sprinkle flour if needed. Sprinkle sesame seeds and spread crushed garlic.
Slightly roll it for pressing, like wise make all your rotis.
Sprinkle oil on the tawa, carefully place a roti with the sesame side down on the tawa. Press it with a ladle for even cooking.
Flip over, press and cook until golden brown spots appear here and there. Alternately you can cook one side(with the garlic side down) in tawa and flip and cook in direct flame as we do for phulkas. Make the rotis. Brush it with butter/ghee. Enjoy Garlic Roti!
Notes
Garlic - I crush the garlic using a garlic press. You can even fine chop and use it too. Big pieces may taste raw.
Resting - I rest the dough for 10 minutes. This helps make the rotis soft and easy to roll. I never skip this step.
Flame - I keep the flame in medium as garlic burns very fast. Slow cooking give better flavor and even cooking.
Pressing - I gently press the roti using a ladle while cooking. This helps it cook evenly and puff slightly.
Brushing - I just brush butter or ghee after cooking. This keep the rotis soft for longer time and add nice taste.
Quinoa Kheer is a creamy dessert made with quinoa, milk and sugar arnished with nuts. It's different from regular rice kheer and feels lighter. Its subtle sweetness makes it easy to enjoy without feeling too heavy on stomach. Recipe included with step by step pictures.
Quinoa Kheer is also a nice treat if you want healthier version of kheer. Quinoa has protein and fiber so it doesn't feel as heavy as rice kheer. It goes well with warm chai or can be eaten on its own after a meal. It's simple but still comforting and tasty, it can also be served chilled in summer.
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About Quinoa Kheer
Quinoa Kheer is basically a healthier twist on the traditional rice kheer. The quinoa gives little bite and nutty texture which is different from usual creamy rice version. Milk makes it smooth and rich, and just a little cardamom and saffron gives nice aroma. It's a must try at home.
This recipe comes from modern Indian desserts where I try to keep it healthy but not lose the taste. I like full cream milk because it makes it rich, but almond milk works fine if you want something lighter. Adding nuts gives a little crunch and looks nice too.
You can make it thick or thin, depends on what you like. Some people like it like rabri, very thick, others like pourable. I usually keep it little thick so it sticks to spoon nicely. Its simple to tweak sugar or nuts amount to suit your taste. Cooking slowly also helps the flavors mix better and gives a nicer aroma.
I make it mostly on weekends when I get time to slow cook quinoa. It has light texture makes it easy to enjoy for kids and elders too.
Quinoa Kheer Ingredients
Quinoa - I use this as main ingredient. Gives nutty flavor and adds protein. Sometimes I use soaked millet instead.
Ghee - I used ghee for sautéing. Gives light aroma and richness. Butter can work too.
Milk - I used it to make kheer creamy. Almond or soy milk works too if want lighter version.
Sugar - I add this for sweetness. Balances flavors. Jaggery also works if you want healthier.
Saffron strands - I use this for aroma, flavor and color.
Cardamom powder - I add this for flavor. Gives subtle spice.
Pistachios chopped - I use these to garnish. Gives crunch and looks nice. Almonds or cashews can work too.
Why This Recipe Works
It is a simple dessert made using very few ingredients.
Quinoa make this kheer filling and nutritious.
Slow cooking gives creamy texture without lumps.
You can just easily adjust sweetness and thickness.
This recipe works for both warm and chilled serving.
1.Measure quinoa,rinse it in water atleast twice then soak in water for at least 15 minutes.
2.Drain and set aside. Heat ghee in a pressure cooker, add drained quinoa.
3.Saute for 3-5 minutes in low flame until a nutty flavour comes. Now add ¼ cup milk and ¼ cup water.
4.Add a spoon to it to avoid milk overflowing while pressure cooking. Pressure cook for 2-3 whistles.
5.Now remove the spoon and check quinoa, it will be soft. Now add remaining ¾ cup milk.
6.Add saffron, let it boil for a 2 minutes or until it starts to thicken.
7.Now add sugar and let it cook for 5 minutes in low flame.
8.Add cardamom powder and let it cook for 2 minutes,finally garnish with chopped pistachios.
Serve chilled.
Expert Tips
Soak quinoa - I just rinse and soak the quinoa for least 15 minutes. Cooks faster and tastes better.
Simmer slowly - I cook in low flame so that the milk thickens slowly and don't stick to the bottom.
Adjust thickness - If kheer is very thick, I just add little warm extra milk while serving.
Use full cream milk - I just use full cream milk to make the kheer rich and creamy. Plant milk works but will be lighter.
Garnish last - I always add nuts at end so they stay crunchy and looks nice. You can use any of your choice.
Serving and Storage
Serve it hot with some extra chopped nuts on top. You can eat cold too, nice chilled. Goes well after lunch or light dessert with meal. Leftover kheer can keep in fridge for 1-2 days. I usually warm it low flame before eating and add splash milk if it becomes too thick.
FAQS
1.Can I skip saffron in this kheer?
Yes you can skip it completely. Cardamom alone is enough to give good flavor.
2.Can I make in advance?
You can make it few hours before serving and refrigerate it. Add little milk before serving as it thicken over time.
3.Why is my kheer too thick?
It absorb milk as it sits. Just add boiled milk and mix well to fix this.
4.Can I use jaggery?
Yes jaggery work well. Add it after quinoa is cooked and keep flame low.
5.Can I make this vegan?
You can just use almond milk or coconut milk. Taste will change but it still comes out good.
If you have any more questions about this Quinoa Kheer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Quinoa Kheer Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Quinoa Kheer is a creamy dessert made with quinoa, milk and sugar arnished with nuts. It's different from regular rice kheer and feels lighter. Its subtle sweetness makes it easy to enjoy without feeling too heavy on stomach. Recipe included with step by step pictures.
Aloo Chaat is a tasty snack made using potatoes mixed with spice powders and herbs, It is quick dish you can make when you suddenly feel like eating something different. The taste is spicy, little sour and very comforting to eat. I usually make this during evening time when everyone wants some snack.
This chaat is also commonly made on fasting days as potatoes keep you full for longer time. It does not need chutneys or deep frying. Just few ingredients from kitchen is enough. It tastes good hot and even when slightly warm. You can even make it when guests come suddenly.
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About Aloo Chaat
Aloo chaat is a popular Indian street style snack where potatoes are cooked till firm and then seasoned well. The key is getting the potato texture right. If potatoes are too soft, they will mash and spoil the chaat. Firm potatoes hold the spice coating better. This step decides the final taste a lot.
The texture of this chaat is soft inside with little crisp outside. You can lightly fry the potatoes to get good bite and flavor. Spices and masalas gives that chaat taste. Lemon juice adds freshness and slight sharp taste to it. All together it gives a nice classic chaat feel.
This is a very flexible recipe. You can adjust spice level easily. Some add onions or green chillies, but I like keeping it simple. Even small changes in spice gives different taste each time. You can play around with what you have. It hardly takes any time and needs very less effort.
I usually make this chaat fresh and serve immediately. It does not need planning or advance preparation. It is one snack that gets over very fast once served. Everyone ends up asking for more.
Aloo Chaat Ingredients
Potatoes - I have used medium sized potatoes for this recipe. I pressure cook them till just firm so it is easy to cube. Overcooked potatoes will break while frying so try not to cook more.
Spice powders - I use red chilli powder for little heat, not too much. Roasted jeera powder gives nice chaat flavor. Amchur adds tanginess and chaat masala gives that street style taste. You can adjust all as per liking.
Oil - I have used to shallow fry the potatoes. It helps in getting light golden color and better taste. You can use any cooking oil.
Lemon - I squeeze at the end. I always remove seeds before squeezing. It gives freshness to the chaat.
Coriander leaves - I add for freshness and color. It also balances the spice taste. You can skip if not available.
Why This Recipe Works
It is very easy and needs only basic ingredients.
Spices coat the potatoes well and give good flavor.
1.Pressure cook whole potatoes for 3 whistles (It should be firm and not mushy, you should be able cube it, adjust the number of whistles accordingly). Peel off the skin, and cut into cubes.
2.Heat oil in a pan, add the potatoes, fry till slightly golden. It will take at least 7-10 minutes in low flame.
3.Drain in tissue paper. Transfer it to a mixing bowl, add jeera power, red chilli powder, amchur, chat masala powders and required salt.
4.Toss it well.Now squeeze lemon to extract lemon juice. Don't forget to discard the seeds from lemon before you squeeze.
5.Add chopped coriander leaves. Toss it again. Serve.
Serve!
Expert Tips
Potato cooking - I cook them till firm. If they turn soft, chaat will become mushy. Try not to overcook.
Frying patiently - I usually fry potatoes in low flame. This helps them get even color. Do not rush frying in high flame.
Mixing spices - I add spice powders only after potatoes are slightly cooled. If added first, spices may burn and taste bitter.
Lemon - I just add lemon juice at the end after switching off flame. This keeps the flavor fresh and not bitter.
Serving - I prefer serving this chaat immediately. Keeping it for long time makes potatoes soggy.
Serving and Storage
Serve aloo chaat hot or warm. You can serve this with hot tea in evening or during weekend snack time. It is also a good idea for party starter or when guests come suddenly. This chaat tastes best when fresh. Avoid storing leftovers as texture will change.
FAQS
1.Can I skip frying?
Yes you can, but frying gives better taste and texture.
2.Is this chaat spicy?
No it is mild spicy. You can adjust chilli powder.
3.Can I add onions?
Yes you can add chopped onions if not fasting.
4.Can kids eat this?
Yes just reduce chilli powder.
5.Can I cook potatoes in advance?
You can cook and cube earlier, but fry and mix just before serving.
If you have any more questions about this Aloo Chaat Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Aloo Chaat Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Aloo Chaat is a tasty snack made using potatoes mixed with spice powders and herbs, It is quick dish you can make when you suddenly feel like eating something different. The taste is spicy, little sour and very comforting to eat. I usually make this during evening time when everyone wants some snack.
Course Snack
Cuisine Indian
Keyword chaat, chaat recipes, easy potato fry, how to make potato fry, Potato, potato fry, potato fry recipe, Potato Recipes, snack recipes
Paneer Stir Fry is a simple and tasty side dish made by cooking paneer with veggies, onion and few basic spices. It comes together quite fast and does not need much planning also. The taste is mildly spicy, flavorful and little crunchy from the vegetables. Recipe included with step by step pictures.
This paneer stir fry works well as a side for rice or even as a snack in the evening time. Kids also enjoy this as paneer tastes soft and veggies kind of blends well. It is little different as it is cooked dry and not saucy. It tastes good even just like that. It's a must try recipe for a delicious meal.
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About Paneer Stir Fry
Paneer Stir Fry is an easy Indian style dry starter or side dish that is commonly made at home. It is prepared by tempering spices in oil and then sautéing vegetables along with paneer cubes. There is no grinding or long cooking involved here. Everything is done in one pan which makes it very convenient also.
This has a mix of textures with soft paneer and slightly crunchy vegetables. Paneer absorbs the spice flavors well when cooked gently. This recipe has carrot and capsicum which adds color and mild crunch to the dish. Also onion gives a light sweetness once it is sautéed well. Altogether it makes a wholesome and satisfying stir fry.
The flavor of paneer stir fry is simple and comforting. It is not very spicy and you can easily adjust the spice powders as per your taste. You can also add few more veggies or change the herbs to suit your liking. Small changes here and there makes it taste a little different every time.
I usually make this stir fry on busy weekdays. It hardly takes time and pairs well with rice. Sometimes I even pack this for lunch box. It is one of those dishes I keep repeating. I make this when I want a quick paneer dish without gravy at all.
Paneer Stir Fry Ingredients
Paneer - I have used paneer as main ingredient. It gives softness and makes the dish filling. You can use homemade or store bought paneer.
Carrot - I have added for crunch and slight sweetness. It also adds nice color. You can use beans instead if needed.
Capsicum - I have used for flavor and crunch. It gives a fresh taste. You can use any color capsicum.
Onion - I have added for mild sweetness and base flavor. It balances the spices well. You can reduce if you do not like onion.
Red chilli powder - I used this for spice and heat. You can just reduce or skip for kids.
Garam masala - I have added this for warm flavor. It gives depth to the stir fry. You can use any homemade blend.
Jeera powder - I have used this for mild earthy taste. It enhances the overall flavor. You can skip if not available.
Kasoori methi - I have crushed and added for aroma. It gives nice finishing touch. You can skip but it adds good flavor.
Oil - I have used for tempering. It helps to sauté everything evenly. You can use any regular cooking oil.
Jeera - I have used for tempering. It gives nice aroma at the start. You can also add little mustard seeds.
Garlic - I have used for flavor. It adds nice punch. You can skip if you prefer no garlic.
1.Heat oil in a pan, add jeera let it crackle. Now add crushed garlic.I used my garlic press to crush garlic.
2.Saute for a minute. Get ready with all other ingredients. Now add onion saute till it turns transparent.
3.Add carrot and capsicum saute for 2 minutes, then add the spice powders inlcuding red chili powder, jeera powder, garam masala powder and required salt.
4.Saute for 5 minutes in low flame. I wanted the veggies to be crunchy so did not cook covered, if you want it to be soft then cook covered for 2 minutes. Finally add paneer and toss it.
5.Cook for few more minutes, then add crushed kasoori methi, toss and switch off.
Serve hot/warm.
Expert Tips
Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
Veggie crunch - I usually do not cook veggies covered. This helps to keep them crunchy and fresh tasting, which I like.
Flame control - I cook in low to medium flame after adding spices. Else spices may burn fast.
Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
Oil quantity - Do not add too much oil for this stir fry. Little oil is enough as paneer releases some moisture while cooking.
Serving and Storage
Serve this paneer stir fry hot with plain rice or mild pulao. This goes well even with chapati. It can be served as a snack too. Store the leftovers in fridge and use within a day. Reheat lightly before serving.
FAQS
1.Can I skip onion?
Yes, skip onion and still make the dish. Add little extra veggies for balance.
2.Can I add in more vegetables?
Yes, you can add in some beans, corn or peas based on preference.
3.Is this recipe spicy?
No, it's not spicy, has mild spiciness. Reduce chilli powder as per taste.
4.Can I add homemade paneer?
Yes you can use homemade paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.
5.Can I pack this for lunch box?
Yes, you can pack it, but consume within few hours for best taste.
If you have any more questions about this Paneer Stir Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Paneer Stir Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Paneer Stir Fry is a simple and tasty side dish made by cooking paneer with veggies, onion and few basic spices. It comes together quite fast and does not need much planning also. The taste is mildly spicy, flavorful and little crunchy from the vegetables. Recipe included with step by step pictures.
Course Side Dish
Cuisine Indian
Keyword curry, curry recipes, easy paneer recipes, indian paneer recipes, Kerala Meal Sidedish, paneer dishes, paneer recipes, poriyal, poriyal recipes, Side Dish, stir fry recipes
Masala Mathri is a crispy and masala packed savoury snack made by frying thin rolled dough stuffed with spiced besan mixture. This goes very well with evening tea or coffee. The taste is spicy, flaky and very addictive. Masala Mathri is a great accompaniment for tea and an anytime snack that the family will ask for more.
These mathris are perfect for storing and munching anytime. Once made, they stay good for many days. The stuffing inside makes it little different from plain mathri and gives more flavor. Family will keep picking one after the other without even realising. It is one of those snacks that disappear much faster than expected.
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About Masala Mathri
Masala Mathri is a popular North Indian style snack that is made during festive time or even as tea time snack. It is made using maida dough and a spiced besan stuffing. The dough is rolled thin, stuffed and then fried slowly till crisp. Though it looks lengthy, the process is quite simple actually.
This has crispy and flaky texture outside with a flavorful filling inside. The besan stuffing gives nice bite and mild spice. Also ajwain and jeera adds good flavor and also help in digestion. Every bite has good crunch and masala taste. Slow frying is the key to get the perfect texture in mathris.
There are many variations of mathri available. Some people make plain ones without any stuffing. Few add crushed pepper or more chilli flakes to make it extra spicy. You can adjust spice level easily based on your taste. Even thickness of rolling changes the final texture.
I usually make this during weekends and store it in airtight box. It comes handy for sudden guests or evening snack time. Making this needs little patience but result is always worth it. Once you try it at home, it slowly becomes a regular snack idea.
Masala Mathri Ingredients
Maida - I have used to make the outer dough. I prefer using maida but you can try wheat flour.
Ghee - I added for flakiness and crisp texture. You can use oil also, both works fine.
Besan flour - I used for stuffing inside the mathri. It gives body and nice flavor. Fresh besan always works best here.
Fine sooji - I have added this for extra crunch. It helps stuffing stay firm while frying. You can skip it if not available at home.
Oil - I add little to the stuffing for binding and flavor. It also keeps the stuffing moist inside.
Ajwain and jeera - I added these for flavor and digestion. They give that typical mathri taste. I would not suggest skipping both.
Chilli flakes - I have used this for mild spice. You can add more if you like spicy snacks.
Hing - I add a small pinch for aroma. It balances the besan taste very well.
Oil - I just used for deep frying mathris. You must use enough oil so they fry evenly and nicely.
Why This Recipe Works
It gives crispy and flaky mathris when fried slowly.
Stuffing inside adds more flavor than plain mathri.
Ingredients are simple and easily available at home.
It stays good for many days when stored properly.
Perfect snack option for tea time or travel also.
How to make Masala Mathri Step by Step
1.Take flour in a mixing bowl.Add required and ghee.
2.Mix well with your finger tips so that it resembles breadcrumbs.
3.Now add water little by little to form a smooth firm dough. Keep covered to rest for 15 minutes.
4.When the dough rests you can prepare the stuffing. Take besan flour in a mixing bowl, add fine sooji to it.
5.Add oil, then ajwain seeds, jeera, chilli flakes and required salt.
6.Add hing. Mix well with a spoon. Now add little water.
7.Keep mixing add more water if needed, you should be able to roll into a dough thats the right consistency. Make small balls from the dough and set aside.
8.Make small marble sized balls from the dough. Take one ball flatten it slightly using a rolling pin. Keep the stuffing.
9.Pull the edges to the center and seal it. Flip it and press it slightly so that the stuffing is even on all sides.
10.Now flatten it using a rolling pin, it should be slightly thin. Now prick holes using a fork, flip over then again prick holes-this is to avoid puffing. Repeat this until you are done with the entire dough. If you have dough remaining you can make plain mathris.
11.Heat oil in a kadai, the flame should low or low medium, you put a pinch of dough it should slowly rise and come, thats the right consistency. Now add 2-3 mathris at a time, deep fry in low flame, flip over and cook.
12.Cook till it becomes golden brown on both sides. Drain using a perforated ladle, then strain the extra oil using tissue paper. Cool down completely then store in an airtight container.
Enjoy as a snack!
Expert Tips
Firm dough - I always make sure the outer dough is slightly loose and soft to roll easily but not too loose as it may drink more oil.
Resting time - I usually rest the dough for some time. This helps in easy rolling and better final texture.
Thin rolling - I roll the mathris very thin. Thick ones will not turn crispy properly.
Pricking holes - I never forget to prick holes on both sides. This avoids puffing while frying.
Low flame frying - I always fry in low or low medium flame. This is the main key for crispy mathris.
Do not rush - I fry slowly with patience. High flame will brown fast but inside will not cook well.
Serving and Storage
Serve them with hot tea or coffee. These mathris can be eaten as such without any side dish or chutney. Let them cool completely before storing, else they may loose the crispiness. Store the leftover mathris in a clean airtight container only. It stays good for many days at room temperature when stored in proper way.
FAQS
1.Can I make this without stuffing?
Yes, just roll the dough thin and fry slowly. Plain mathris are also crispy and taste good.
2.Why my mathris are not crispy?
Mostly because oil was too hot or dough was soft. Soft dough absorbs more oil and makes mathris little soggy. Frying in high flame also affects crispness.
3.Can I bake this?
You can try baking but taste and texture will change. Baked mathris will not be as flaky as fried ones.
4.How long does it stay good?
It stays good for a week or more if stored properly in airtight container. Make sure to use dry spoon or hands.
5.Can I make it spicier?
Yes, just add in some red chillies or pepper.
If you have any more questions about this Masala Mathri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Masala Mathri Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Masala Mathri is a crispy and masala packed savoury snack made by frying thin rolled dough stuffed with spiced besan mixture. This goes very well with evening tea or coffee. The taste is spicy, flaky and very addictive. Masala Mathri is a great accompaniment for tea and an anytime snack that the family will ask for more.
Course Snack
Cuisine Indian
Keyword all purpose flour recipes, Festival, ghee recipes, maida recipes, masala recipes, savoury recipes, snack recipes
Take flour in a mixing bowl. Add required and ghee.
Mix well with your finger tips so that it resembles breadcrumbs.
Now add water little by little to form a smooth firm dough. Keep covered to rest for 15mins.
For the stuffing:
When the dough rests you can prepare the stuffing. Take besan flour in a mixing bowl, add fine sooji to it.
Add oil, then ajwain seeds, jeera, chilli flakes and required salt.
Add hing. Mix well with a spoon. Now add little water.
Keep mixing add more water if needed, you should be able to roll into a dough that's the right consistency. Make small balls from the dough and set aside.
Make small marble sized balls from the dough. Take one ball flatten it slightly using a rolling pin. Keep the stuffing.
Pull the edges to the center and seal it. Flip it and press it slightly so that the stuffing is even on all sides.
Now flatten it using a rolling pin, it should be very thin. Now prick holes using a fork, flip over then again prick holes. Repeat this until you are done with the entire dough. If you have dough remaining you can make plain mathris.
Heat oil in a kadai, the flame should low or low medium, you put a pinch of dough it should slowly rise and come, that's the right consistency. Now add 2-3 mathris at a time, deep fry in low flame, flip over and cook.
Cook till it becomes golden brown on both sides. Drain using a perforated ladle, then strain the extra oil using tissue paper. Cool down completely Masala Mathri store in an airtight container.
Notes
Firm dough - I always make sure the outer dough is slightly loose and soft to roll easily but not too loose as it may drink more oil.
Resting time - I usually rest the dough for some time. This helps in easy rolling and better final texture.
Thin rolling - I roll the mathris very thin. Thick ones will not turn crispy properly.
Pricking holes - I never forget to prick holes on both sides. This avoids puffing while frying.
Low flame frying - I always fry in low or low medium flame. This is the main key for crispy mathris.
Do not rush - I fry slowly with patience. High flame will brown fast but inside will not cook well.
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