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

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

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About Tawa Paneer

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

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

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

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

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

Tawa Paneer Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Tawa Paneer Masala Step by Step

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

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

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

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

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

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

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

Serve hot with rotis with a lemon wedge.

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I make this without capsicum?

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

2.Can I make it more gravy like?

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

3.Is butter necessary?

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

4.Can spice level be reduced?

Yes reduce chilli powder and garam masala for mild taste.

5.Can this be made in advance?

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

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

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

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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.

Similar Recipes

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

How to make Sandwich Chutney Step by Step

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

2.Add lemon juice, then add salt

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

Serve with bread sandwiches.

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I skip coconut?

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

2.How long can I store?

It stays good for one or two days in fridge.

3.Can I use this chutney for chaat?

Yes it works very well for chaat and snacks.

4.Is sugar needed in this chutney?

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

5.Can kids eat this chutney?

Yes kids can eat, just reduce green chilli.

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

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

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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.

Similar Recipes

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

How to make Sweet Potato Fries

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

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

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

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

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

Serve it as such or with ketchup.

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I fry this?

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

2.Why my fries are not crispy?

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

3.Can I add other spices?

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

4.Can I make this in air fryer?

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

5.Is this good for kids?

Yes, just reduce spice level for kids eating.

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

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

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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.
• This recipe uses few basic ingredients only.
• The texture comes creamy and smooth.
• The pista flavor is mild and not overpowering.
• You can make it ahead and store in freezer.

Similar Recipes

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

How to make Pista Ice Cream Step by Step

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

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

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

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

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

Serve chilled with chopped pistachios.

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I use store bought cream?

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

2.Can I skip pista essence?

Yes you can skip it and add more pistachios instead.

3.Is condensed milk compulsory?

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

4.Can I add in nuts?

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

5.Why ice cream became hard?

Cream may be over whipped or less condensed milk used.

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

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

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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.

Why This Recipe Works

• It uses only three simple ingredients.
• No machine or churning needed at all.
• The texture comes creamy and smooth.
• It is easy to customize with flavors or add-ons.
• Anyone can make this at home easily.

Similar Recipes

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

How to make Ice cream step by step

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.

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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.

Similar Recipes

• Pesto sandwich
• Chocolate sandwich
• Mushroom sandwich
• Chana masala sandwich
• Chutney sandwich

How to make Cheese Toast Step by Step

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.

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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.
• Butter balances the spice and texture.
• It is light and easy to digest.
• This sandwich can be changed easily with add-ons.

Similar Recipes

• Pesto sandwich
• Chocolate sandwich
• Mushroom sandwich
• Chana masala sandwich
• Fairy bread sandwiches

How to make Chutney Sandwich Step by Step

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.

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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.

Similar Recipes

• Mango Falooda
• Rose Falooda
• Kesar Falooda
• Butterscotch Falooda

How to make Pista Falooda Step by Step

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.

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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. 

Similar Recipes

• Rose milk popsicle
• Semiya paal ice
• Vanilla chocolate popsicle
• Pista popsicle
• Mango yogurt popsicle

How to make Pepsi Ice Step by Step

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.

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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.

Similar Recipes

• Bread Jamun
• Paneer Jamun
• Instant Gulab Jamun
• Milk Powder Jamun
• Dry Jamun

How to make Sweet Potato Jamun Step by Step

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 Jamun Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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

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Lemonade is a simple refreshing drink usually prepared during hot summer days when the heat feels too much to handle. This drink gives instant relief and feels very refreshing. The taste is tangy, mildly sweet and very cooling, making it perfect for all age groups at home. It is the kind of drink you can make anytime without much planning as it is so easy.

Lemonade helps the flavor blend evenly and taste more balanced. It is a cost effective drink and can made quickly when guests come home suddenly. This recipe also avoids sugar settling at the bottom of the glass. Try not to skip this step of making syrup as it really improves the taste.

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About Lemonade

Lemonade is one of the most commonly made summer drinks in Indian homes. It is known for its instant cooling effect and fresh taste. Almost every house has its own way of making it, some like it sweeter while others prefer extra tangy. It's handy during summer for a quick drink.

This lemonade recipe feels light and watery, not thick or heavy. Ice cubes make it more refreshing and chilled water gives that instant relief from heat. Lemon slices added on top also gives a mild bitterness which balances the sweetness well. It makes the drink look more fresh and inviting too.

This drink is very simple but still satisfying. Fresh lemon juice gives the main taste and sugar syrup smoothens the sharp sourness. You can also add a pinch of salt or mint leaves for variation, but plain lemonade itself tastes too good with spicy snacks. This works well even without any extra flavors.

I make syrup in advance and store in the fridge. Just mix with water and ice, and it ready in minutes. You can use the syrup for many glasses in a day. You can add sugar or even jaggery for lemonade, have given both the versions.

Lemonade Ingredients

• Lemon - I used fresh lemon juice it gives a clean tangy flavor. You can use big lemons also, just adjust quantity little.
• Sweetener - I uses sugar to make the syrup, it gives sweetness and smooth texture. You can use powdered sugar but syrup method works better. You can even make jaggery syrup and use it.
• Ice cubes - I just add it while serving to make the drink extra cold. You can also crush them slightly.
• Chilled water - I just mix with the syrup to dilute and make the lemonade drinkable. 
• Lemon slices - I have used this for garnish and mild extra flavor. You can skip or add mint leaves instead. 

Similar Recipes

• Kuluki sarbath
• Mosambi juice
• Orange juice
• Watermelon juice
• Carrot juice

How to make Lemonade Step by Step

Using sugar

1.Cut the lemons into half and extract juice from it, discard the seeds. In a pan, take sugar.

2.Add water to it. Boil in low flame, stirring occasionally.

3.When the syrup starts to thicken and is sticky switch off. No string consistency just wait till the syrup turns sticky that is enough. Cool down completely then add extracted lemon juice.

4.Mix well and set aside. You can refrigerate and store it at least for a month. Now take your serving glasses, ice cubes and chilled water.

5.First add few ice cubes into the serving glass, then spoon sugar syrup say 1 to 2 tablespoon.

6.Then add chilled water, add lemon slices and serve immediately.

Serve chilled.

Using jaggery

7.Crush jaggery, add water and heat it up. Let jaggery dissolve completely.

8.Strain the syrup.Add it to a jug.Add chilled water to it. 

9.Add lemon juice to it.

10.Add ice cubes to it. Pulse it few times, I used my electric blender to do this.You can use mixie too. Pour into serving glass and serve.

Serve chilled!

Expert Tips

• Sugar syrup - I just make sure to boil sugar and water on low flame only. High flame can burn the syrup and change the taste.
• Cooling - Don't add lemon juice to hot syrup. Always let it cool fully or the juice may turn bitter.
• Sweetness - I usually add syrup little by little while serving. This way you can control how sweet the lemonade can be.
• Serving - I just use chilled water and ice cubes for best taste. Warm lemonade does not taste nice.
• Storage tip - Store leftover lemon syrup in a clean glass bottle in fridge. It stays good for weeks if handled properly.

Serving and Storage

Serve this cold with ice cubes, It goes well with evening snacks like pakoras or sandwiches. You can also serve it when guests come suddenly. Lemon syrup can be stored in the refrigerator and use when needed. Always use clean spoon while taking syrup so it stays good longer.

FAQS

1.Can I make without syrup?

Yes you can mix lemon juice and sugar directly, but syrup gives better taste and smoothness.

2.Can I make this ahead?

The syrup can be made and stored in advance. Mix with water only while serving.

3.How long to store this?

It stays good for at least a month when refrigerated properly. Make sure the bottle is tightly closed and handled in clean way.

4.Can I reduce the sugar?

Yes, you adjust as per taste. Add more water if it feels too strong.

5.Can I add salt or mint?

Yes, a pinch of salt or few mint leaves can added for variation.

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

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

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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.

Similar Recipes

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

How to make Garlic Roti Step by Step

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.

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Mathri is a crunchy deep fried snack that you will find in many North Indian houses, mostly during festivals and family get togethers. It is made using maida with basic spices and some fat added into the dough which gives that flaky and crisp bite. This has a mild flavor because of dried methi leaves and it taste little peppery with balanced salt, perfect to munch with tea.

Methi Mathri is usually made during festivals or even weddings as it stays good for many days. It tastes too good with a cup of tea. What makes this different is the slow frying which gives that crisp texture without burning the outside. It is simple to make but needs little patience while frying.

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About Mathri

Mathri is a snack which is often compared with crackers or biscuits, but it is more tasty and full of flavor. Unlike namak pare or thin snacks, mathri is slightly thick and have layers inside. The outside turn crisp while inside stay flaky and soft in texture. This recipe is simple but you need some patience while frying to get the right texture.

Methi Mathri gets most of its flavor from dried fenugreek leaves along with ajwain and jeera added into the dough. These spices not only enhance the taste but also help in digestion. The black pepper add mild heat which balance the richness of ghee used. Each bite feels crunchy, aromatic and satisfying.

Mathri is one of the most popular snacks in North India, especially for marriages, religious occasions or festivals like Karwa Chauth, Diwali etc. Methi Mathri Recipe is just the addition of dried methi(kasoori methi) to the plain mathri dough. It is very flavourful and tasty.

There are many versions of mathri made in different homes and regions. Some people add rava for extra crispness while some replace maida with wheat flour. Few also add crushed pepper or green chilli paste to make it more spicy. But the base idea stays same, thick discs that are slow fried until golden and crisp.

I usually make this recipe on weekends or before festivals so it stays handy for few days. It is useful when guests come suddenly or when you want something homemade for evening tea. 

Methi Mathri Ingredients

• Flour - I have used maida to make the base dough, it gives structure and crispness. You can replace half with wheat flour also.
• Ajwain and jeera - I added for flavor and digestion. They give that typical mathri taste. I would recommend adding both.
• Black pepper - I have used freshly cracked pepper for gentle heat, it adds a nice bite without making it spicy. You can reduce or skip if you don't like pepper.
• Kasoori methi - It adds a distinct methi flavor and aroma, it makes the mathri taste different. You can use fresh methi leaves dried and crushed.
• Ghee - I have used this in the dough to make the mathri flaky and rich. You can use oil also but ghee give better taste and aroma.
• Oil - I used this for deep frying, it helps cook the mathri evenly from inside. You can use any oil for this recipe.

Similar Recipes

• Onion bajji
• Bread bajji
• Mysore bonda
• Medu vada
• Masala vadai

How to make Methi Mathri Step by Step

1.In a mixing bowl take white flour, add ajwain, jeera, salt, pepper powder, dried methi and ghee.

2.First mix well with your fingers.

3.Add water little by little to form a smooth dough. Set aside for 15 minutes.

4.Now pinch and divide the dough into small equal potions. Place each portion on your palms to make a ball first. Then slightly flatten it to around 2 inches in diameter, it should not be very thin. Don't worry if it doesn't form a perfect circle, thats how a mathri should be.

5.Then prick with a fork on both the sides.Likewise finish off the entire dough.Heat oil in pan, don't heat it smoking hot. When you put a pinch of dough in heated oil it should slowly come up, thats the right temperature. Add 3-4 mathris.

6.Cook in low flame, flip and cook.It will take at least 5-7 imnutes to get the golden color in low flame.

7.Cook till golden. Drain in tissue paper and store in a clean dry container.

Store in airtight container.

Expert Tips

• Dough consistency - I keep the dough tight and firm, not soft like chapati dough. I usually add water little by little so you can control this part easily.
• Resting - I usually rest the dough for some time before shaping. This help in easy rolling and also give better texture to the final mathri.
• Thickness - I don't roll the mathri very thin, it should be slightly thick. Thin ones will turn hard instead of flaky.
• Pricking the dough - I prick both sides with fork, this avoids puffing while frying. I never skip this step.
• Frying temperature - Always fry in low flame, patience is the key here. High flame will brown fast but inside stays uncooked.

Serving and Storage

Serve them hot with pickle or just enjoy with evening tea. This goes well with masala chai or plain coffee too. 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 skip kasoori methI?

You can skip it but the flavor will change a bit. Methi gives the classic taste so I suggest adding at least little.

2.Can I make this in advance?

Yes, this is perfect to make ahead. I usually make it few days before festivals and store it.

3.Why are my mathris hard?

This happens if they are rolled too thin or fried on high flame. Keep them slightly thick and fry slowly.

4.Can I bake mathri instead of frying?

You can bake but texture will be different. Fried version gives proper flaky layers.

5.Can I add rava to this recipe?

Yes, you can add for extra crispness. Just adjust water while making dough.

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

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

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Quinoa 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.

Similar Recipes

• Mango Kheer
• Bread Kheer
• Millet kheer
• Rice Kheer
• Paneer Kheer

How to make Quinoa Kheer Step by Step

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.

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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.
• Potatoes makes it filling and a satisfying snack.
• You can just adjust spice and sourness easily.
• No chutney or complicated prep is needed.

Similar Recipes

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

How to make Aloo Chat Step by Step

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.

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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.

Similar Recipes

• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• Broccoli stir fry

How to make Paneer Stir Fry Step by Step

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.

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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.

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Brain Fry is a yummy and tasty side dish prepared by cooking goat brain with freshly ground spices, onion and curry leaves. This recipe has soft, mildly spiced flavor and very rich in taste. Brain Fry is healthy& nutritious delicacy that is a must try at home.

This dish is not too spicy but still has good flavor, spice and taste. The brain is very soft in texture, so it should be handled carefully while cooking. Brain fry pairs nicely with hot rice, rasam or even soft chapati. It needs some attention during cooking, but the final dish turns out comforting and quite satisfying to eat.

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About Brain Fry

Brain Fry is a traditional non veg dish popular in many parts of India. It is made using goat brain cooked with freshly ground spices and simple tempering. The dish may look heavy but the making is actually quite simple. The important part is cleaning and cooking it properly, that makes lot of difference in taste. 

The texture of brain becomes almost creamy when cooked properly. It absorbs the masala well and gives a rich taste. The ground spices adds flavor while curry leaves gives nice aroma. Since brain cooks very fast, it should not be over cooked else the texture will get spoiled and turn mushy.

There are small variations to this recipe. Some people make it more spicy by adding extra red chillies, few add tomatoes for slight tang. Spice level can be adjusted easily based on taste and liking. Even small changes give different flavor.

I usually make this when guests who enjoy non veg come home, it feels more like a special dish made at home. I make this dish when we feel like eating something special Since it is not cooked very often, it always feels little special on the table.

Brain Fry Ingredients

• Goat brain - I have used fresh goat brain as the main ingredient. It cooks very fast and is very delicate. Handle it gently while washing and cooking.
• Small onions and garlic - I have used these for base flavor, It adds slight sweetness and aroma to the fry.
• Whole spices - I just used cinnamon, clove, pepper corns and jeera for aroma and mild spice flavor. It adds blends well with the masala.
• Grinding spices - I grind coriander seeds, poppy seeds and red chilli. This gives body, flavor and slight heat. You can add one more chilli if you like spicy.
• Turmeric powder - I have used a pinch for color and while cleaning the brain. Do not add more as it will overpower.
• Curry leaves - I used for tempering and flavor. It gives that typical South Indian aroma. Try not to skip this.
• Coriander leaves - This is used for garnish and freshness at the end. It adds light flavor and color.
• Oil - I used for tempering and cooking. Use regular cooking oil only. Do not add too much oil.

Similar Recipes

• Meat Masala
• Mutton Kheema
• Mutton Chukka
• Mutton Biryani
• Mutton Salna

How to make Brain Fry Step by Step

1.First rinse the brain well, then remove the red vein part as shown below. You can see amma cleaning brain. Though this step is not done by all, amma insists to clean it.

2.Then rinse it again with turmeric and set aside. Get the chopping done.

3.Now add all the ingredients given under 'to grind' to the mixer jar and add little water.

4.Grind it a semi fine paste, Set aside. Heat oil in a kadai add cinnamon, cloves then curry leaves, let it splutter. Then add chopped onion and garlic.

5.Saute till it becomes transparent. Then add brain along with a pinch of turmeric powder along with salt. Toss it gently.

6.Now add the masala paste,add ¼ cup water and let it cook for 3mins in low flame.Cook until raw smell of the masalas leave.Brain will get cooked faster,don't cook for long.

7.Cook until it becomes semi dry, it will take just 3-5 minutes. Garnish with coriander leaves and switch off.

Serve hot with rice.

Expert Tips

• Cleaning the brain - I make sure to rinse the brain well and remove the red veins gently. This step improves taste so try not to skip this.
• Gentle handling - Brain is very delicate, so handle it gently while mixing. Do not mash or break it too much.
• Low flame cooking - I usually cook this only in low flame. High flame will break the texture and spoil the dish.
• Do not overcook - Brain cooks very fast. Cooking longer will make it dry and grainy in texture.
• Stir less - Try not to stir often while cooking. Too much mixing will turn it mushy. Just toss gently once or twice.
• Water quantity - I add very little water while cooking masala. Too much water will make the fry loose and watery.

Serving and Storage

Serve them hot with plain rice, rasam or mild gravy. This also goes well with chapati. Always serve fresh for best taste. Do not store for long time as texture changes. Leftover is not recommended.

FAQS

1.Is brain fry healthy?

Yes its rich and has nutrients but should be eaten in moderation.

2.Can I make spicier?

Yes, add extra red chillies or pepper while grinding.

3.Why my brain fry became mushy?

Mostly it is over cooked or stirred too much.

4.Can I skip poppy seeds?

Yes, you can skip but masala may be little less thick.

5.How long does brain take to cook?

It cooks very fast, usually within few minutes only.

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

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

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Granola bars are crunchy and little gooey snack bars made using oats, nuts, butter and sweeteners. These bars are pressed and shaped then set in fridge, so no baking is needed. I usually make this as a quick snack or breakfast option. It tastes sweet, nutty and quite filling. It also keeps you full for long time.

These granola bars are good for both diet days and normal days. You can have it in the morning or as evening snack yes guiltfree. Kids also like this because of the candies mixed in. It is very easy to make and hardly needs much effort. Even beginners can try this without worry.

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About Granola Bars

Granola bars are homemade snack bars made by mixing toasted oats with a sticky sugar mixture. Once everything is mixed well, it is pressed and set to form bars. This is a no bake recipe and very beginner friendly. You do not need oven or any special tools. It can be done on stove top easily.

This recipe has a crunchy texture from the oats and nuts with a slight chewiness from sugar and honey. Also rice krispies in this recipe adds light crunch and candies give sweet bites in between. I added peanut butter for richness and it helps everything bind together well. Every bite feels balanced and tasty.

You can just make it in many ways based on your taste. Add dry fruits, seeds, chocolate chips or different nuts as you like. You can also skip the candies and make it little healthier. You can also skip candies and make it healthier. Even small change in ingredients gives different taste. You can adjust it based on your liking.

I usually make this on weekends and keep it in fridge. It stays good for many days and helps a lot when hunger and cravings hits suddenly. 

Granola Bars Ingredients

• Rolled oats - I added this for the base of the bars. It gives crunch and makes it filling. You can lightly toast it for better taste.
• Rice krispies - This is added for extra light crunch. It makes the bar airy and not too heavy. 
• M and M candies - I have used this for sweetness and color. It makes the bars fun especially for kids. You can replace with gems also.
• Butter - Butter helps to melt sugar and bind everything together. It also adds richness. You can use any unsalted butter.
• Peanut butter - I have used this to give flavor and binding. It makes the bars slightly creamy. You can use chunky or smooth.
• Brown sugar - This is used for sweetness and sticky texture. It helps bars to hold shape. You can use regular sugar also.
• Honey - Honey adds sweetness and helps in binding. It also gives slight chewiness. You can reduce little if you want less sweet.
• Vanilla essence - It is added for nice aroma and flavor. Even small amount makes difference. 
• Mixed nuts - I added this for crunch. You can use any nuts you like some almonds and pistachios. Chop it finely for even mix.

Similar Recipes

• Smores bars
• Rocky road bars
• Baked oatmeal bars
• White christmas slice
• Peanut butter churros bars

How to make Granola Bars Recipe Step by Step

1.Take rolled oats in a pan, toast it for 5 minutes in low flame. Transfer to a mixing bowl. Add rice krispies to it.

2.Crush the M and M candies and add to it(Reserve few for topping).I crushed using my chapathi roller.

3.Give a quick mix and set aside. Take butter in a pan, add brown sugar to it

4.Add honey, then add peanut butter to it

5.Heat it up until it melts. Cook in low flame until it bubbles up, now add oats mixture to it.

6.I forgot to add vanilla essence so added it at this stage. Give a quick stir, add chopped nuts.

7.Mix well until everything is combined well. Transfer the mixture to a tin, Level it using the back of a spoon.

8.Sprinkle the remaining m and m candies and press it.Refrigerate it for atleast 30mins.I used aluminium foil for easy demoulding. Carefully remove it from the tin.Cut into small bars and enjoy.

Serve as a snack or breakfast bar.

Expert Tips

• Toasting oats - I make sure to toast oats in low flame only. This brings nice aroma and crunch. Do not burn it.
• Sugar mixture - I cook the sugar, honey and butter till it bubbles. This step is important for binding. Try not to undercook.
• Pressing bars - I usually press the mixture tightly into the tray. Loose pressing will make bars break later.
• Setting time - I refrigerate for enough time before cutting. It just helps bars to set properly.
• Lining the tray - I line the tray with foil or butter paper before adding the mixture. This helps in easy removal and neat cutting later.

Serving and Storage

Serve them as breakfast bars or evening snack. This goes well with milk or just as such. Always cut after it is set well. Store leftover bars in fridge in airtight box. It keeps well for about a week.

FAQS

1.Can I skip candies in this recipe?

Yes, you can skip and add more nuts or dry fruits instead.

2.Why my bars are breaking?

Mostly because sugar mixture was not cooked enough or bars not pressed tight.

3.Can I use regular sugar?

Yes, you can use regular sugar. Taste will change little but still works.

4.Do I need to refrigerate always?

It is better to refrigerate so bars stay firm and fresh.

5.Can I add seeds?

Yes, you can add flax seeds, pumpkin seeds or sunflower seeds.

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

Tried this M&M Granola Bars Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Eggless Chocolate Cupcake is a yummy, moist cake made by baking a blend of flour, baking soda, cocoa powder and garnished with chocolate frosting topping & sprinklers. These cupcakes are perfect for small celebrations and family treats, it does not need much effort. Eggless Chocolate Cupcakes is a must try at home for its delicious taste.

This recipe is commonly made during weekends or birthday time when some sweet craving comes. The recipe has a chocolaty, rich taste and it feels very comforting to eat. The chocolate glaze and sprinkles in this recipe looks festive and tempting, kids usually get excited seeing it. Even beginners can try this recipe as it is simple and it turns out good every single time.

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About Eggless Chocolate Cupcake

Eggless chocolate cupcake is a popular cupcake recipe which many people make at home. It is made by mixing dry and wet ingredients together and baking till soft, this method is very basic and easy to follow. Even without eggs, the cupcake comes out moist and fluffy when it is done right, this recipe works well.

The texture of these cupcakes is soft inside with slightly firm top, it has good bite and not crumbly. Cocoa powder gives deep chocolate flavor and milk keeps the batter light and smooth. Oil is used instead of butter which makes the cupcake moist even after cooling, it was still soft next day also. 

You can just decorate this cupcake as you like, there is no fixed way. Colorful sprinklers makes it more fun especially for kids, they enjoy it a lot. You can also skip frosting and enjoy it plain with tea, it tastes good that way also. The cupcakes are not very dense and are easy to bite, kids like it.

I usually bake this when kids ask for something sweet or when guests come suddenly, this recipe helps then always. It does not need much planning and ingredients are always at home, most kitchens have it ready anytime.

Eggless Chocolate Cupcake Ingredients

• Maida - I used as the main flour. It makes the cupcake soft and light. You can reduce and use more wheat flour if you prefer.
• Wheat flour - I have added this for little healthy touch and balance. It also gives slight texture. You can replace fully with maida if needed.
• Icing sugar - This is used to sweeten the batter evenly. It mixes well without grainy feel. You can powder regular sugar and use.
• Cocoa powder - I have used this for chocolate flavor and color. It gives rich taste to the cupcake. 
• Oil - I just add it for moistness. It helps the cake stay soft even later also. You can use any neutral oil.
• Milk - I added to make this the batter smooth and light. It helps in baking the cake evenly.
• Cooking soda - I added for rise and to stay soft. Make sure it is fresh. Do not add extra as taste will change.
• Vanilla essence - It is added for nice aroma and flavor. It balances the cocoa taste well. You can skip if not available.
• Chocolate glaze - I have used this for topping the cupcakes. It adds richness and looks good. You can use any frosting instead.

Why This Recipe Works

• It is eggless and still gives soft and moist cupcakes.
• This recipe uses simple ingredients easily available.
• Oil based cake stays soft for longer time.
• It is easy to mix and perfect for beginners.
• You can decorate or serve it plain as you like.

Similar Recipes

• Red velvet cupcakes
• Homemade chocolate
• Chocolate muffins
• Chocolate china grass pudding
• Eggless chocolate cake

How to make Eggless Chocolate Cupcakes Step by Step

1.Take maida, wheat flour along with cocoa powder, icing sugar and baking soda. Sieve it once. Now transfer this mixture to a mixing bowl.

2.Add oil and milk.

3.Then add vanilla essence. Whisk well to form a smooth batter without any lumps. It will be watery only. Preheat oven at 180 deg C for 10 minutes.

4.Now arrange cupcake liners and pour the batter into the liners. Bake in preheated oven for 18-20 minutes or until a tooth inserted into the center of the cupcake comes out clean.

5.Cool down the cake completely. Prepare the chocolate frosting.Then spoon the frosting, add color sprinkles and serve.

Serve as snack.

Expert Tips

• Sieve - I make sure to sieve flour, cocoa and sugar well. This avoids lumps and gives smooth batter. Try not to skip this step.
• Batter consistency - The batter will be little watery only. Do not add extra flour thinking it is thin. This helps in soft texture.
• Oven preheating - I usually preheat oven properly before baking. This helps cup cakes to rise evenly.
• Cooling before frosting - I let cupcakes cool fully before adding glaze. If not, frosting will melt and slide off little bit.
• Add ons - You can also add in some choco chips, chopped nuts like badam, cashew or pista for extra crunch.

Serving and Storage

Serve this warm or at room temperature with milk or tea, it tastes good both ways. This recipe taste good even without frosting, so you can serve it plain also if you like. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1.Can I skip maida?

Yes, you can try but texture will be slightly dense. Half wheat works better.

2.Why my cupcakes did not rise properly?

Mostly baking soda might be old or oven not preheated well.

3.Can I skip chocolate glaze?

Yes, you can skip and eat it plain. This also taste good without the glaze.

4.Can I make without oven?

You can try in pressure cooker but timing may vary.

5.How to know cupcake is baked?

Insert toothpick in center, if it comes clean then it is done else bake for few more minutes.

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

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

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