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

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

About Matka Kulfi

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

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

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

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

Matka Kulfi Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Matka Kulfi Step by Step

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

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

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

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

Serve chilled!

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I use condensed milk?

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

2.Is matka compulsory for this kulfi?

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

3.Why my kulfi is not creamy?

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

4.Can I add corn flour for thickening?

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

5.How long can I store this kulfi?

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

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

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

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Matka Kulfi Recipe

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

Course Dessert

Cuisine Indian

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

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Freezing Time 8 hours hours

Total Time 45 minutes minutes

Servings 2 kulfis

Calories 318kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Nutrition

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

The post Matka Kulfi Recipe appeared first on Sharmis Passions.

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

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

About Tawa Paneer

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

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

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

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

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

Tawa Paneer Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Tawa Paneer Masala Step by Step

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

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

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

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

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

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

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

Serve hot with rotis with a lemon wedge.

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I make this without capsicum?

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

2.Can I make it more gravy like?

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

3.Is butter necessary?

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

4.Can spice level be reduced?

Yes reduce chilli powder and garam masala for mild taste.

5.Can this be made in advance?

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

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

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

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Tawa Paneer Recipe | Tawa Paneer Masala Recipe

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

Course Side Dish

Cuisine Indian

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 390kcal

Author Sharmilee J

Ingredients

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

To temper:

• 1 heaped teaspoon butter
• 1 teaspoon jeera

Instructions

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

Notes

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

Nutrition

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

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

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

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

About Rasamalai

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

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

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

Rasmalai Ingredients

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

Similar Recipes

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

How to make Rasmalai Step by Step

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

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

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

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

Expert Tips

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

Serving & Storage

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

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

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

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Rasmalai Recipe

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

Course sweets

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 413kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

The post Rasmalai Recipe appeared first on Sharmis Passions.

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

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

About Sweet Potato Fries

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

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

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

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

Sweet Potato Fries Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Sweet Potato Fries

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

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

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

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

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

Serve it as such or with ketchup.

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I fry this?

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

2.Why my fries are not crispy?

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

3.Can I add other spices?

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

4.Can I make this in air fryer?

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

5.Is this good for kids?

Yes, just reduce spice level for kids eating.

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

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

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Baked Sweet Potato Fries Recipe

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

Course Snack

Cuisine American, French, Indian, Italian

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 36kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

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

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

About Pista Ice Cream

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

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

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

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

Pista Ice Cream Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Pista Ice Cream Step by Step

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

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

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

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

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

Serve chilled with chopped pistachios.

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I use store bought cream?

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

2.Can I skip pista essence?

Yes you can skip it and add more pistachios instead.

3.Is condensed milk compulsory?

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

4.Can I add in nuts?

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

5.Why ice cream became hard?

Cream may be over whipped or less condensed milk used.

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

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

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Pista Ice Cream Recipe

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

Course Dessert

Cuisine Indian

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

Prep Time 15 minutes minutes

Freezing Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 2 scoops

Calories 555kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

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.

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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Ice Cream Recipe | No Churn Ice Cream

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.

Course Dessert

Cuisine Indian

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

Prep Time 30 minutes minutes

Freezing Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 3 scoops

Calories 519kcal

Author Sharmilee J

Ingredients

• 1 cup fresh cream
• ¾ cup condensed milk (If you are using storebought then ½ cup is enough)
• 1 teaspoon vanilla essence

Instructions

• Get ready with all your ingredients. In a mixing bowl, take fresh cream.
• Beat it using an electric beater until soft peaks just few seconds is enough. Now add sweetened condensed milk.
• Whisk it for even mixing just for 2 seconds.
• Now add vanilla essence, mix it. Pour into freezer safe container.
• Freeze it at least for 8 hours.
• Scoop and serve Vanilla Ice Cream!

Notes

• 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.

Nutrition

Serving: 100g | Calories: 519kcal | Carbohydrates: 44g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 116mg | Sodium: 119mg | Potassium: 361mg | Sugar: 44g | Vitamin A: 1370IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 0.2mg

The post Ice Cream Recipe | No Churn Ice Cream appeared first on Sharmis Passions.

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.

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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Cheese Toast Recipe

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.

Course Breakfast, Snack

Cuisine American, French, Indian, Italian, Mediterranean

Keyword 30 mins recipes, bread, bread recipes, cheese recipes, recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 230kcal

Author Sharmilee J

Ingredients

• 4 slices wheat bread
• 2 tablespoon butter
• 4 tablespoon cheese grated
• ¼ teaspoon oregano plus extra to sprinkle
• ½ teaspoon chilli flakes plus extra to sprinkle
• salt to taste

Instructions

• Take butter at room temperature. Add oregano, salt and chilli flakes to it.
• Mix it. Now get ready with the butter spread, cheese and bread slices.
• Spread the butter on both the sides on each bread.
• Heat dosa tawa, place the bread slices carefully. I toasted 2 slices at a time.
• Toast till slightly golden, then sprinkle cheese on top to cover up, simmer the flame then cook covered for few seconds.
• Cook till cheese melts by then the bottom must have become crisp. Remove from tawa, cut and serve. Enjoy Cheese Toast!

Notes

• Butter mix - I always mix butter with oregano, chilli flakes and little salt before spreading. This helps the flavor spread evenly and bread gets taste in every bite. Sometimes I mix directly without measuring also
• Toasting - I toast the bread only till it is slightly golden. If you toast it too much, it may burn later when cheese melts on top. So better not to over toast it.
• Cheese melting - I keep it on low flame and cover the pan so cheese melts slowly and evenly.
• Cheese choice - I have used mozzarella since it melts well and gives good stretch also. But any melting cheese works fine, based on what you have.
• Extra flavor - Sometimes I add little crushed garlic to the butter for extra taste. It gives nice smell and makes the toast more tasty.

Nutrition

Serving: 75g | Calories: 230kcal | Carbohydrates: 2g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 303mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 803IU | Vitamin C: 0.01mg | Calcium: 221mg | Iron: 0.3mg

The post Cheese Toast Recipe appeared first on Sharmis Passions.

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.

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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Chutney Sandwich Recipe

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.

Course Breakfast, Snack

Cuisine American, French, Indian, Italian, Mediterranean

Keyword 30 mins recipes, bread, bread recipes, recipes, sandwich, sandwich recipes, veg recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 141kcal

Author Sharmilee J

Ingredients

• 4 slices wheat bread
• 2 tablespoon sandwich chutney
• 1 tablespoon butter

Instructions

• Get ready with your ingredients.Spread butter on the 4 slices of bread.
• Then spread a generous tablespoon of sandwich chutney on all the bread slices.
• Seal it. Cut and serve Chutney Sandwich immediately.

Notes

• 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.

Nutrition

Serving: 75g | Calories: 141kcal | Carbohydrates: 4g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 627mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 1149IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 0.1mg

The post Chutney Sandwich Recipe appeared first on Sharmis Passions.

Veg Pizza Recipe - Learn to make perfect homemade veggie pizza, easy to make comes out perfect every time. This is a tried and tested recipe, yields the best veg pizza just like in restaurants. Here I have used onion, capsicum, sweet corn in this pizza, you can use any of your favorite toppings like paneer, mushroom, olives ,broccoli and the variations are endless.

Have been making homemade pizza for the past 10 years now. Every time I get a lot of praises for my pizza from friends and family so wanted to post this recipe here. I have tried many variations of this recipe and it works every single time. I have tried half and half with wheat flour and completely with whole grain flour too and the end result is just too good.

About Veggie Pizza

This Veg Pizza recipe is my go to recipe as I have made it so many times with perfect results. This Veggie Pizza Recipe yields best quality crust with cheesy pull perfect just like in restaurants so do try and enjoy!

The best pizzas are made in hot wood fired oven using a pizza stone. Our ovens cannot provide the same results but still pizza tastes great. I am sure you will not look back to order pizza again once you make them at home.

You can have the liberty to customize it according to your liking. The crust, the topping everything can be made according to your choice. Isn't that great?! This recipe is food proof that even beginners can try and enjoy!

To have a goey cheese Instead of baking along with topping for the entire 20 minutes ,first baked the base alone for 12 minutes at 200 DEG c, then arranged the topping with cheese and baked again at 210 DEG C for 8 minutes...there u get your perfect pizza!!?

I love pizza...who doesn't?! I was postponing this veg pizza recipe just for the reason that I had to write more. Also I wanted to compile all the pics with stepwise, and the variations.

With no doubt this recipe is a keeper but I made adjustments here and there each time and finally found the recipe for perfect pizza, So no more pizzas from restaurants. I have tried 2 versions one the normal one which I have posted here and the other one low fat whole wheat pizza.

Similar Recipes

• Bread Pizza
• Pizza on skillet
• Chapati pizza
• Dosa Pizza
• Paneer Pizza
• More pizza recipes

Veggie Pizza Ingredients

• Flour - Use all purpose flour or maida. You can even try replacing half of flour with wheat flour for a healthy pizza.
• Yeast - I have used active dry yeast which works perfect. Bloom yeast separately to check first if it is active then proceed if you are not sure of the activeness.
• Sugar - Sugar adds a balance in taste also helps yeast to bloom.
• Milk - Milk and water is added to make the pizza dough.
• Pizza sauce - You can store homemade pizza sauce or use store bought pizza sauce.
• Topping - I have used onion, capsicum, corn and cheese.
• Cheese - Use good quality grated mozzarella cheese.

How to make Veg Pizza Step by Step

1. To a mixing bowl - take flour(maida), add yeast and salt to it.

2. Mix well, Set aside. To another mixing bowl, take luke warm water.

3.Add milk, oil and sugar.

4.Mix well until sugar dissolves. Now add this mixture to flour.

5.Bring together. Knead for at least 5 minutes to a smooth dough. Cling wrap and set aside for 1 hour at least or until the dough doubles. When you check after an hour, the dough would have been raised well.

6.Brush the pizza baking tray with oil, sprinkle flour and keep it ready. Now punch the dough down incase for any air bubbles and then keep aside in a warm place. Roll the dough a little thick.

7.Transfer it to the baking tray and stretch it a little so that it forms a neat circle. Press it well so that its even. Press the edges with a back of a spoon to form a rim like effect. Preheat the oven at 200 DEG C for 10 minutes.

8.Now using a fork prick in the center for even cooking.

9.Brush well with oil/milk for even browning. Bake the base for 12 minutes or until the edges and center turn golden.

10.Spread the pizza sauce, I used the readymade pizza sauce. First add half of grated cheese.

11.Then arrange the toppings - I've used onion, sweet corn, capsicum. Then add remaining grated cheese, sprinkle oregano and chili flakes. Bake it again at 210 DEG C for 8-10 minutes or until the pizza is golden brown and cheese melts.

Cut the pizzas with pizza cutter/knife, make wedges and enjoy hot and yummy pizza! Serve hot! And its pizza time now , now lets dig in.

Expert Tips

• You can bake the pizza along with topping and cheese for 20mins too but since I want a golden crust and goey cheese I do it this way.If you bake it along with topping, you will not get the golden crust as in restaurants,also if you bake more for getting the crust the toppings get overbaked so I use this method of baking.
• The dough shouldn't be sticky, if so add in a little more flour and knead again until it is less sticky.
• I have used white flour here, you  can replace with 50% wheat flour too.
• After the base is baked, you need not preheat again. Just arrange the topping and bake it.
• I used instant yeast,so added it directly to the flour. If you are using active dry yeast(measurement in ingredients list), then proof it by adding it to the milk water mixture, if it bubbles up well then yeast is active ,you can proceed.

Serving & Storage

Veggie Pizza is best when served hot! If you want to make pizza for party or get together prepare the topping and keep it ready then make the dough ready. Bake and serve hot.

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

Tried this Veggie Pizza 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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Veggie Pizza Recipe | Homemade Veg Pizza

Veg Pizza Recipe - Learn to make perfect homemade veggie pizza, easy to make comes out perfect every time. This is a tried and tested recipe, yields the best veg pizza just like in restaurants. Here I have used onion, capsicum, sweet corn in this pizza, you can use any of your favorite toppings like paneer, mushroom, olives ,broccoli and the variations are endless.

Course Main Course, Snack

Cuisine American, French, Indian, Italian

Keyword Baking, baking recipes, bread, bread recipes, Dinner recipe, pizza recipes, recipes, snack recipes, starter, veg recipes

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2

Calories 618kcal

Author Sharmilee J

Ingredients

For the base:

• 1 and ½ cups flour
• 1 teaspoon instant yeast or (1 tablespoon active dry yeast)
• ¼ cup milk
• ¼ cup water
• ⅛ cup oil
• 1 teaspoon sugar
• salt to taste

For the topping:

• 1 tablespoon pizza sauce
• 2 tablespoon onion chopped lengthwise
• 2 tablespoon capsicum in each color
• 2 tablespoon sweet corn kernels cooked
• ½ cup mozzarella cheese
• ¼ teaspoon oregano
• ¼ teaspoon chili flakes

Instructions

Pizza Base

• To a mixing bowl - take flour(maida), add yeast and salt to it.
• Mix well, Set aside. To another mixing bowl, take luke warm water.
• Add milk, oil and sugar.
• Mix well until sugar dissolves. Now add this mixture to flour.
• Bring together. Knead for at least 5 minutes to a smooth dough. Cling wrap and set aside for 1 hour at least or until the dough doubles. When you check after an hour, the dough would have been raised well.
• Brush the pizza baking tray with oil, sprinkle flour and keep it ready. Now punch the dough down incase for any air bubbles and then keep aside in a warm place. Roll the dough a little thick.
• Transfer it to the baking tray and stretch it a little so that it forms a neat circle. Press it well so that its even. Press the edges with a back of a spoon to form a rim like effect. Preheat the oven at 200 DEG C for 10 minutes.
• Now using a fork prick in the center for even cooking.
• Brush well with oil/milk for even browning. Bake the base for 12 minutes or until the edges and center turn golden.

Pizza Topping

• Spread the pizza sauce, I used the readymade pizza sauce. First add half of grated cheese.
• Then arrange the toppings - I've used onion, sweet corn, capsicum. Then add remaining grated cheese, sprinkle oregano and chili flakes. Bake it again at 210 DEG C for 8-10 minutes or until the pizza is golden brown and cheese melts.
• Cut the pizzas with pizza cutter/knife, make wedges and enjoy hot and yummy pizza! Serve hot! And its pizza time now , now lets dig in.

Notes

• You can bake the pizza along with topping and cheese for 20mins too but since I want a golden crust and goey cheese I do it this way.If you bake it along with topping, you will not get the golden crust as in restaurants,also if you bake more for getting the crust the toppings get overbaked so I use this method of baking.
• The dough shouldn't be sticky, if so add in a little more flour and knead again until it is less sticky.
• I have used white flour here, you  can replace with 50% wheat flour too.
• After the base is baked, you need not preheat again. Just arrange the topping and bake it.
• I used instant yeast,so added it directly to the flour. If you are using active dry yeast(measurement in ingredients list), then proof it by adding it to the milk water mixture, if it bubbles up well then yeast is active ,you can proceed.

Nutrition

Serving: 125g | Calories: 618kcal | Carbohydrates: 83g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 1203mg | Potassium: 322mg | Fiber: 5g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 14mg | Calcium: 206mg | Iron: 5mg

The post Veggie Pizza Recipe | Homemade Veg Pizza appeared first on Sharmis Passions.

Broccoli Stir Fry is a healthy and tasty side dish made by sautéing broccoli with onions, spices and herbs. Broccoli Stir Fry is relished as a side with rice or as a snack and could be made quickly. Follow the step by step pictures to make Broccoli Stir Fry.

The first time I tasted Broccoli was at Taj. My friend had ordered Nethili fry and what came as an accompaniment was broccoli stir fry. It first looked to me like no flavored stir fry(It was an Italian restaurant and to me everything looked uncooked, so didn't want to taste at all, but then knowing the health benefits and my friends compulsion I wanted to give a try. And to my surprise, it tasted so good....the olive oil with the mild seasoning was yum.

About Broccoli Stir Fry

Broccoli is a vegetable that is easily available these days and has a lot of health benefits so I make sure to buy them often. Though Broccoli was originated from Mediterranean region nowadays it has become more common in India too. This Broccoli stir is my go to recipe to pair it with roti or rice.

Apart from this stir fry I make broccoli soup, broccoli salt and pepper and paratha etc. My kids are fond of mild fries and this is perfect for them. Broccoli stir fry goes well with rice, sambar or rasam and can be paired up well with roti too.

You can cook many dishes with broccoli that you make with cauliflower. Mittu was introduced to this vegetable as green cauliflower when she was a kid. First while introducing new vegetables to kids try to make it in their favorite form, slowly once they love the vegetable they will be ready to eat anything made with it.

There is always a saying that any vegetable that is green has numerous health benefits and broccoli is no exception. Do include it in your regular meal and enjoy!

Similar Recipes

• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• More poriyal recipes

Broccoli Stir Fry Ingredients

• Broccoli - Choose fresh broccoli that looks green and not pale. It should have firm stems and the color should be dark green.
• Onion - Onion adds flavor and crunch to this stir fry so do not miss it.
• Ginger garlic paste - Ginger garlic paste adds great flavor to this stir fry so don't mix it.
• Spice powders - Turmeric powder, red chili powder, pepper powder and sambar powders are added for spice and flavor.
• Tempering - A simple tempering is made using oil, mustard seeds and cumin seeds.

How to make Broccoli Stir Fry Step by Step

1.Cut broccoli into small bite size pieces, like we cut for cauliflower. Wash the florets well and put it in warm water for 5 minutes, then drain to keep aside. This is to clean as well as avoid worms if any. Then cook(parboil) broccoli with water, turmeric powder and salt. Drain water and set aside. Heat a pan with oil, add mustard seeds and jeera, allow it to crackle. Then add ginger garlic paste sauté for a min, then add onions and fry till it turns transparent.

2. Add the pepper powder, sambar powder and required salt. Now stir well and add the broccoli florets and mix well again. Keep in low flame and allow it to coo for 3 minutes till the spice powders are blended. Switch off and serve hot.

Expert Tips

• Don't overcook, as broccoli tends to lose its beneficiary values. Also take care not to change the color and crunchiness.
• Broccoli with olive oil combination works best, try it and see.
• Select the broccoli which is nice green in color with no black spots.
• You can even add chopped garlic instead of ginger garlic paste.

Serving & Storage

Serve broccoli stir fry with rice and sambar the best combo. It serves great with rasam and curd rice also. It keeps well in fridge for 1 day.

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

Tried this Broccoli 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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Broccoli Stir Fry Recipe

Broccoli Stir Fry is a healthy and tasty side dish made by sautéing broccoli with onions, spices and herbs. Broccoli Stir Fry is relished as a side with rice or as a snack and could be made quickly. Follow the step by step pictures to make Broccoli Stir Fry.

Course Side Dish

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

Keyword broccoli recipes, curry, curry recipes, lunch recipes, poriyal, poriyal recipes, snack recipes, stir fry recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 178kcal

Author Sharmilee J

Ingredients

• 1 small floret broccoli
• 1 medium sized big onion (finely chopped)
• 1 teaspoon ginger garlic paste
• ¼ teaspoon pepper powder
• ¼ teaspoon sambar powder
• ¼ teaspoon turmeric powder
• salt to taste

To Temper:

• 1 tablespoon olive oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds

Instructions

• Cut broccoli into small bite size pieces, like we cut for cauliflower. Wash the florets well and put it in warm water for 5 minutes, then drain to keep aside. This is to clean as well as avoid worms if any. Then cook(parboil) broccoli with water, turmeric powder and salt. Drain water and set aside. Heat a pan with oil, add mustard seeds and jeera, allow it to crackle. Then add ginger garlic paste sauté for a min, then add onions and fry till it turns transparent.
• Add the pepper powder, sambar powder and required salt. Now stir well and add the broccoli florets and mix well again. Keep in low flame and allow it to coo for 3 minutes till the spice powders are blended. Switch off and serve hot.

Notes

• Don't overcook, as broccoli tends to lose its beneficiary values. Also take care not to change the color and crunchiness.
• Broccoli with olive oil combination works best, try it and see.
• Select the broccoli which is nice green in color with no black spots.
• You can even add chopped garlic instead of ginger garlic paste.

Nutrition

Serving: 100g | Calories: 178kcal | Carbohydrates: 27g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1103mg | Potassium: 1088mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2124IU | Vitamin C: 276mg | Calcium: 173mg | Iron: 4mg

.

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Beans Poriyal also known as Green Beans Stir Fry is a traditional South Indian side dish made by cooking beans with onion, coconut, dal and tempering spices. Beans Poriyal is a healthy side dish and is most commonly served with rice meal. Learn to make Beans Poriyal with step by step pictures.

Beans Poriyal with moong dal is my favorite which amma makes so wanted to share the recipe here. This is a quick stir fry made with beans and pairs up well as a great side dish with rice and sambar.

About Beans Poriyal

Poriyal is a tamil word for stir fry or sauteed dish so Beans Poriyal is stir fry made with Green Beans. Beans Poriyal is made by sauteing green beans with onion, spices, moong dal and finally tossed with coconut.

This is a very simple but healthy stir fry that can be made with many vegetables. Poriyal or Stir fry can be made with many vegetables like ladies finger, carrot, cauliflower, cabbage, bitter gourd etc.

Poriyal is most commonly made in every Indian house hold it is basically a simple stir fry with any vegetable of your choice. Here I have used round green beans but you can Chinese long beans variety too.

Beans Poriyal Ingredients

• Beans - Round variety green beans is best for stir fries. You can even use Chinese long beans variety.
• Moong Dal - Split yellow moong dal is cooked with beans which gives this stir fry a unique taste.
• Onion - Onion sauteed gives a crunch to this dish
• Coconut - Coconut added at the final stage gives good flavor to this stir fry.
• Tempering - A basic tempering is done using mustard seeds, urad dal, hingm], curry leaves etc.

More Stir Fry Recipes

• Broccoli stir fry
• Cauliflower pepper fry
• Carrot Beans stir Fry
• Beetroot stir fry
• More poriyal recipes

How to make Beans Poriyal Step by Step

1.Pressure cook moong dal for 1 whistle and keep aside. Heat oil in a pan, add mustard seeds, let it splutter. Now add urad dal, curry leaves and hing .Add onions,green chillies, and saute till it turns transparent.

2.Add the beans and saute for 3 minutes. Now add around ½ cup water cook covered in medium flame until beans becomes soft but not mushy, now add salt to taste.

3.Keep in low flame to avoid burning.Once beans is cooked add moong dal and give a stir. Add coconut, give a quick mix and switch off.

Serve with sambar rice or any variety rice of your choice.

Expert Tips

• Choose tender fresh beans. You can use Chinese long beans or regular round beans.
• You can even cook moong dal along with beans. It gets cooked faster.
• Chop beans into ½ inch thickness.
• You can even add ½ teaspoon of sambar powder for extra flavor.
• If you are packing for lunch box then saute well after coconut is added, this way the poriyal keeps well for a long time.
• You can add a pinch of turmeric powder to retain the green color.
• You can replace fresh coconut with desiccated coconut too though the taste won't be the same.

Serving & Storage

Serve beans poriyal with rice and sambar the best combo. It serves great with rasam also. It keeps well in fridge for 1 day.

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

Tried this Beans Poriyal 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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Beans Poriyal Recipe | Green Beans Fry Recipe

Beans Poriyal also known as Green Beans Stir Fry is a traditional South Indian side dish made by cooking beans with onion, coconut, dal and tempering spices. Beans Poriyal is a healthy side dish and is most commonly served with rice meal. Learn to make Beans Poriyal with step by step pictures.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, curry, curry recipes, Kerala Meal Sidedish, lunch box recipes, lunch recipes, lunchbox recipes, poriyal, poriyal recipes, Side Dish, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 129kcal

Author Sharmilee J

Ingredients

• 15 beans chopped finely
• 2 tablespoon moong dal
• 2 tablespoon coconut grated
• 1 onions finely chopped
• salt to taste

To temper:

• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• a pinch hing
• few curry leaves
• 1 green chillies (slitted into half)
• 1 tablespoon oil

Instructions

• Pressure cook moong dal for 1 whistle and keep aside. Heat oil in a pan, add mustard seeds, let it splutter. Now add urad dal, curry leaves and hing .Add onions,green chillies, and saute till it turns transparent.
• Add the beans and saute for 3 minutes. Now add around ½ cup water cook covered in medium flame until beans becomes soft but not mushy, now add salt to taste.
• Keep in low flame to avoid burning.Once beans is cooked add moong dal and give a stir. Add coconut, give a quick mix and switch off.
• Serve with sambar rice or any variety rice of your choice.

Notes

• Choose tender fresh beans. You can use Chinese long beans or regular round beans.
• You can even cook moong dal along with beans. It gets cooked faster.
• Chop beans into ½ inch thickness.
• You can even add ½ teaspoon of sambar powder for extra flavor.
• If you are packing for lunch box then saute well after coconut is added, this way the poriyal keeps well for a long time.
• You can add a pinch of turmeric powder to retain the green color.
• You can replace fresh coconut with desiccated coconut too though the taste won't be the same.

Nutrition

Serving: 75g | Calories: 129kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1052mg | Potassium: 115mg | Fiber: 4g | Sugar: 4g | Vitamin A: 222IU | Vitamin C: 108mg | Calcium: 47mg | Iron: 1mg

The post Beans Poriyal | Green Beans Stir Fry appeared first on Sharmis Passions.

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.

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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Pista Falooda Recipe

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.

Course Dessert

Cuisine Indian

Keyword 30 mins recipes, dessert recipes, falooda recipes, icecreams, milk recipes, nuts recipes, semiya recipes, vermicelli recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 Falooda

Calories 338kcal

Author Sharmilee J

Ingredients

• 1 cup milk
• ¼ cup sugar
• ¼ cup water
• 2 scoops pista ice cream
• a handful fine vermicelli
• 1 teaspoon sabja seeds
• 1 tablespoon pistachios chopped
• 2 teaspoon pistachios crushed
• few drops pista essence
• few cherries

Instructions

• Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.
• Cook until soft. Rinse it well, drain and set aside.
• Add sugar to a pan, add water and let it to boil. When it is sticky and is slightly thick switch off.
• Let it cool down, then add pista essence. Mix well and set aside. Now our pista syrup is ready.
• Boil milk, let it simmer for 15mins or until slightly thick, Switch off and set aside to cool.
• Add pista syrup and mix well. Chill the pista milk.
• Soak sabja seeds in water, strain and set aside.
• Now take your serving glass, chill it for few mins.
• First add pista syrup, then add cooked vermicelli then add sabja.
• Now again add pista syrup then chopped nuts.
• Then add crushed pistachios. Look at the beautiful layers. Now add prepared pista milk.
• Finally add a scoop of pista ice cream, garnish with chopped pistachios.
• Top up Pista Falooda with a cherry and serve.

Notes

• Chilling the milk - I always chill the pista milk well before assembling, it tastes much better when it is cold. I keep it in fridge for at least one hour.
• Cooking - I cook the vermicelli soft but not mushy. I rinse it with water so it does not stick together.
• Soaking sabja seeds - I soak sabja seeds properly until they swell fully. Half soaked seeds does not taste good in falooda.
• Layering - I usually add milk and syrup in between layers so flavor spreads evenly. This also make the glass look more nice.
• Sweetness - I taste the milk before assembling and adjust sugar if needed, because ice cream also add sweetness.

Nutrition

Serving: 250ml | Calories: 338kcal | Carbohydrates: 48g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 101mg | Potassium: 374mg | Fiber: 1g | Sugar: 45g | Vitamin A: 502IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 0.3mg

The post Pista Falooda Recipe appeared first on Sharmis Passions.

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.

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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Pepsi Ice Recipe

Pepsi Ice is a colorful and refreshing dessert made by freezing fruit juices or flavored milk in small zip lock pouches. It was the favorite treat of 90's kids at school and at home, and it still brings lot of nostalgia. This frozen juice taste fun and refreshing, it reminds you of ice sold by the ice man on hot days.

Course Dessert

Cuisine Indian

Keyword dessert recipes, fruit recipes, icecreams, milk recipes, popsicles

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Freezing Time 8 hours hours

Total Time 25 minutes minutes

Servings 6 pepsi tubes

Calories 173kcal

Author Sharmilee J

Ingredients

• ½ cup lemon juice
• ½ cup rose milk
• ½ cup orange juice
• ½ cup mango juice
• ½ cup pista milk
• ½ cup watermelon juice

Instructions

• Take out the zip lock covers. Then decide on the flavours and using a photo marker pen write the names on the zip lock covers. Make the juices ready.
• Pour each juice separately into a narrow beaked mug, place the zip lock cover inside a tall glass and pour the juice inside the cover.
• Like wise fill all the juices in each cover till the fill line as shown. Now see the all filled juices all in one place.
• Put it inside the freezer box and freeze for at least 6-8 hours to make it completely frozen. Then remove and serve. Enjoy Pepsi Ice!

Notes

• Filling the pouches - I always make sure not to overfill the pouches. I leave little space on top so it seal properly and does not leak while freezing.
• Freezing - I usually freeze it for minimum 6 to 8 hours so it gets fully solid. If frozen less, it may not set properly inside.
• Labeling flavors - I write the flavor names on the pouches using pen. It helps a lot later so there is no confusion while serving.
• Juice choice - I prefer using fresh juice as taste is good. But when short on time, store bought juice also works fine.
• Serving - I take them out from freezer few minutes before eating. This makes cutting open the pouch easy and ice does not crack.

Nutrition

Serving: 50g | Calories: 173kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 76mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 19mg | Calcium: 4mg | Iron: 0.1mg

The post Pepsi Ice Recipe appeared first on Sharmis Passions.

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!

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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Sweet Potato Jamun Recipe

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.

Course Dessert, sweet, sweets

Cuisine Indian

Keyword all purpose flour recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, gulab jamun, maida recipes, nuts recipes, sweet recipes, virtual diwali party

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 20 jamuns

Calories 32kcal

Author Sharmilee J

Ingredients

• 1 heaped cup mashed sweet potato
• 2 tablespoon maida

For the sugar syrup:

• ¾ cup sugar
• ½ cup water
• 5 strands saffron
• ¼ teaspoon cardamom powder
• few chopped pistachios
• oil to deep fry

Instructions

• Rinse the sweet potatoes, trim off the edges. Cut each into two.
• Transfer to a pressure cooker, add water till immersing level and pressure cook for 3-4 whistles in medium flame.
• Peel off the skin and then mash it up well without any lumps. Measure 1 cup and set aside.
• In a sauce pan, take sugar add water to it. Now add saffron and cardamom powder.
• Heat it up, stir until sugar completely dissolves. Boil until the sugar syrup is slightly thick and sticky. Switch off and set aside.
• Now to the mashed sweet potato add maida and salt. Mix well without any lumps. It will be slightly sticky dough.
• Grease your hands with oil, shape into small lemon sized balls. While rolling don't apply pressure and don't roll them too tight. Shape all the balls and make it ready.
• Now heat oil in a kadai, the oil should not be smoking hot. If you pinch a small piece and add it it should slowly come up that is the right temperature for frying jamuns. Keep the flame in medium and keep rolling.
• Add 3-4 balls at a time, and fry till golden brown. Roll over for even frying.
• Drain in tissue paper for 2mins then add it to slightly warm sugar syrup.
• Give at least half an hour standing time before serving. Enjoy Sweet Potato Jamun!

Notes

• Mashing sweet potato - I mash the sweet potato very well without any lumps. Lumps can break the jamuns while frying.
• Dough Texture - The dough has be soft and little bit sticky, it should not be too dry. If it looks dry, sprinkle few drops of milk and mix it again gently.
• Rolling - I roll the jamuns gently without pressing tight. I only mix gently using fingers. If you knead too much, jamuns will turn bit hard after frying.
• Oil temperature - I have fried the jamuns in medium flame only. Very hot oil browns fast and inside stays uncooked.
• Adding to syrup - I have added the fried jamuns only to warm syrup, not hot. Hot syrup can make the jamuns hard.

Nutrition

Serving: 20g | Calories: 32kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 6mg | Fiber: 0.04g | Sugar: 7g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.04mg

The post Sweet Potato Jamun Recipe appeared first on Sharmis Passions.

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.

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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Lemonade Recipe

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.

Course Drinks

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

Keyword dessert recipes, drink recipes, fruit recipes, juice recipes, lemon recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 129kcal

Author Sharmilee J

Ingredients

• 2 nos small sized lemon
• ⅓ cup granulated sugar
• ¼ cup water
• few icecubes
• chilled water as needed
• few lemon slices

Instructions

• Cut the lemons into half and extract juice from it, discard the seeds.
• In a pan, take sugar. Add water to it. Boil in low flame, stirring occasionally.
• 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. 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.
• First add few ice cubes into the serving glass, then spoon sugar syrup say 1 to 2 tablespoon.
• Then add chilled water, add lemon slices and serve Lemonade immediately.

Notes

• 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 have.
• 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.

Nutrition

Serving: 250ml | Calories: 129kcal | Carbohydrates: 33g | Protein: 0.01g | Fat: 0.1g | Sodium: 2mg | Potassium: 2mg | Fiber: 0.03g | Sugar: 33g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.02mg

The post Lemonade Recipe appeared first on Sharmis Passions.

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.

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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Garlic Roti

Garlic roti is a flavourful, mild spicy paratha made by mixing minced garlic with wheat flour in the regular making of paratha and garnished with garlic. Garlic roti recipe explained in this post with step by step pictures. Garlic Roti is a healthy & tasty variant of roti liked by the entire family.

Course Main Course

Cuisine Indian

Keyword chapati, chapati recipes, flat bread recipes, flatbread recipes, garlic recipes, paratha recipes, Paratha', recipes, roti, roti recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 rotis

Calories 150kcal

Author Sharmilee J

Ingredients

• 2 cups wheat flour / multigrain atta
• ¼ cup garlic pearls
• 2 teaspoon oil
• 2 teaspoon sesame seeds
• salt to taste
• water as needed
• oil / butter / ghee to toast

Instructions

• Separate garlic pearls from pod then remove the skin from them. You can either chop it finely or crush it. I used my garlic press. Collect crushed garlic in a bowl and set aside.
• In a mixing bowl take wheat flour, add required salt, half of crushed garlic, oil. Mix well with your finger tips.
• Add water little by little to form a smooth pliable dough just like chapathi dough. Set aside for 10mins. Make big lemon sized balls.
• Place on a chapathi roller and roll it using a rolling pin to a slightly thick roti. Sprinkle flour if needed. Sprinkle sesame seeds and spread crushed garlic.
• Slightly roll it for pressing, like wise make all your rotis.
• Sprinkle oil on the tawa, carefully place a roti with the sesame side down on the tawa. Press it with a ladle for even cooking.
• Flip over, press and cook until golden brown spots appear here and there. Alternately you can cook one side(with the garlic side down) in tawa and flip and cook in direct flame as we do for phulkas. Make the rotis. Brush it with butter/ghee. Enjoy Garlic Roti!

Notes

• Garlic - I crush the garlic using a garlic press. You can even fine chop and use it too. Big pieces may taste raw.
• Resting - I rest the dough for 10 minutes. This helps make the rotis soft and easy to roll. I never skip this step.
• Flame - I keep the flame in medium as garlic burns very fast. Slow cooking give better flavor and even cooking.
• Pressing - I gently press the roti using a ladle while cooking. This helps it cook evenly and puff slightly.
• Brushing - I just brush butter or ghee after cooking. This keep the rotis soft for longer time and add nice taste.

Nutrition

Serving: 30g | Calories: 150kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 5mg | Potassium: 124mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 0.04IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 2mg

The post Garlic Roti Recipe appeared first on Sharmis Passions.

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.

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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Mathri Recipe (Mathiya)

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.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, all purpose flour recipes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali snacks, ghee recipes, maida recipes, savoury recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 40 small mathris

Calories 18kcal

Author Sharmilee J

Ingredients

• 1 cup plain white flour / maida
• ½ teaspoon ajwain
• ½ teaspoon jeera
• ¼ teaspoon pepper
• 1 teaspoon dried kasoori methi
• 2 tablespoon ghee
• salt to taste
• oil to deep fry

Instructions

• In a mixing bowl take white flour, add ajwain, jeera, salt, pepper powder, dried methi and ghee.
• First mix well with your fingers. Add water little by little to form a smooth dough.
• Set aside for 15 minutes. 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, it should not be very thin. Don't worry if it doesn't form a perfect circle, that's how a mathri should be.
• Then prick with a fork on both the sides. Like wise 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, that's the right temperature. Add 3-4 mathris.
• Cook in low flame, flip and cook.
• Cook till golden. Drain in tissue paper and store in a clean dry container. Enjoy Mathri!

Notes

• 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.

Nutrition

Serving: 15g | Calories: 18kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 0.1mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.2mg

The post Mathri Recipe (Mathiya) appeared first on Sharmis Passions.

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.

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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Quinoa Kheer Recipe

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.

Course Dessert

Cuisine Indian

Keyword lunch recipes, payasam, quinoa recipes, rice kheer recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 262kcal

Author Sharmilee J

Ingredients

• ¼ cup quinoa
• 1 teaspoon ghee
• 1 cup milk
• 3 tablespoon sugar
• few strands saffron
• a pinch of cardamom powder
• 2 teaspoon pistachios chopped - just for garnish

Instructions

• Measure quinoa, rinse it in water at least twice then soak in water for at least 15mins. Drain and set aside.
• Heat ghee in a pressure cooker, add drained quinoa.
• Sauté for 3-5 mins in low flame until a nutty flavour comes. Now add ¼ cup milk and ¼ cup water.
• Add a spoon to it to avoid milk overflowing while pressure cooking. Pressure cook for 2-3 whistles.
• Now remove the spoon and check quinoa, it will be soft. Now add remaining ¾ cup milk.
• Add saffron, let it boil for a 2 mins or until it starts to thicken.
• Now add sugar and let it cook for 5 mins in low flame.
• Add cardamom powder and let it cook for 2 mins, finally garnish with chopped pistachios. Enjoy Quinoa Kheer!

Notes

• 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.

Nutrition

Serving: 150g | Calories: 262kcal | Carbohydrates: 39g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 51mg | Potassium: 367mg | Fiber: 2g | Sugar: 24g | Vitamin A: 222IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 1mg

The post Quinoa Kheer Recipe appeared first on Sharmis Passions.

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.

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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Aloo Chaat Recipe

Aloo Chaat is a tasty snack made using potatoes mixed with spice powders and herbs, It is quick dish you can make when you suddenly feel like eating something different. The taste is spicy, little sour and very comforting to eat. I usually make this during evening time when everyone wants some snack. 

Course Snack

Cuisine Indian

Keyword chaat, chaat recipes, easy potato fry, how to make potato fry, Potato, potato fry, potato fry recipe, Potato Recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 plates

Calories 324kcal

Author Sharmilee J

Ingredients

• 3 medium sized potatoes
• 1 teaspoon red chilli powder heaped
• ½ teaspoon roasted jeera powder
• ¼ teaspoon amchur powder
• ¼ teaspoon chat masala powder
• salt to taste
• 1 tablespoon oil
• ½ small sized lemon
• 2 teaspoon coriander leaves chopped

Instructions

• Pressure cook potatoes for 3 whistles (It should be firm and not mushy, you should be able cube it). Peel off the skin, and cut into cubes.
• Heat oil in a pan, add the potatoes, fry till slightly golden. It will take at least 7-10 mins in low flame.
• Drain in tissue paper. Transfer it to a mixing bowl, add jeera power, red chilli powder, amchur. chat masala powders and required salt.
• Toss it well. Now squeeze lemon to extract lemon juice. Don't forget to discard the seeds from lemon before you squeeze.
• Add chopped coriander leaves. Toss it again. Serve Aloo Chaat hot or warm!

Notes

• Pressure cook potatoes until soft yet firm enough to cube.
• The measurement of spice powders can be adjusted according to your preference

Nutrition

Serving: 125g | Calories: 324kcal | Carbohydrates: 60g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 37mg | Potassium: 1411mg | Fiber: 8g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 77mg | Calcium: 53mg | Iron: 3mg

The post Aloo Chaat Recipe | Potato Chaat Recipe appeared first on Sharmis Passions.

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.

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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Paneer Stir Fry Recipe

Paneer Stir Fry is a simple and tasty side dish made by cooking paneer with veggies, onion and few basic spices. It comes together quite fast and does not need much planning also. The taste is mildly spicy, flavorful and little crunchy from the vegetables. Recipe included with step by step pictures.

Course Side Dish

Cuisine Indian

Keyword curry, curry recipes, easy paneer recipes, indian paneer recipes, Kerala Meal Sidedish, paneer dishes, paneer recipes, poriyal, poriyal recipes, Side Dish, stir fry recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 394kcal

Author Sharmilee J

Ingredients

• 1 cup paneer
• ¼ cup carrot
• ¼ cup capsicum
• ¼ cup onion
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ¼ teaspoon jeera powder
• 1 teaspoon kasoori methi
• salt to taste

To temper:

• 2 teaspoon oil
• 1 teaspoon jeera
• 1 teaspoon garlic crushed

Instructions

• Heat oil in a pan, add jeera let it crackle.
• Now add crushed garlic. I used my garlic press to crush garlic.
• Saute for a minute. Get ready with all other ingredients.
• Now add onion sauté till it turns translucent.
• Add carrot and capsicum sauté for 2mins, then add the spice powders including red chilli powder, jeera powder, garam masala powder and required salt.
• Sauté for 5mins 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 2mins.
• Finally add paneer toss it.
• Cook for few more mins, then add crushed kasoori methi, toss and switch off. Enjoy Paneer Stir Fry!

Notes

• 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.

Nutrition

Serving: 100g | Calories: 394kcal | Carbohydrates: 9g | Protein: 17g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 60mg | Potassium: 172mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3588IU | Vitamin C: 27mg | Calcium: 578mg | Iron: 2mg

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