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

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

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

Why You’ll Love This Recipe

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

Ingredient you Need

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

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

How to make Sarson ka Saag

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

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

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

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

8. Add the greens mixture to the onion tomato paste

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

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

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

11. Serve hot with makki ki rotis

Richa’s Top Tips

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

Storage Tips

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

Customisation Tips

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

Serving Ideas

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

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

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

Watch Sarson Ka Saag Recipe Video

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Punjabi Style Sarson ka Saag

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

Course Main Course

Cuisine North Indian, Punjabi

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 289kcal

Author Richa

Equipment

• Pressure Cooker

Ingredients

Pressure Cook

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

Other Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article has been researched and written by Urvi Dalal

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

Fresh methi in winter is hard to resist. This methi aloo is simple, homely, and exactly the kind of thing you want to cook when methi is at its best.

Methi aloo is a simple, everyday sabzi that lets fresh methi do most of the work. Fresh fenugreek brings a gentle earthiness, the potatoes add comfort, and when cooked right, the dish stays balanced without turning bitter.

Alongside recipes like methi thepla, this is another easy way to use fresh methi through the winter. Simple ingredients that need easy quick steps, it will fit easily into your home meals without feeling heavy or complicated to cook.

Ingredients for Methi Aloo

• Methi (Fenugreek Leaves): Fresh methi is the heart of this dish and adds earthiness and a slight bitterness 
• Potatoes: Add comfort and balance, and soften the bitterness of the methi
• Aromatics: Ginger, garlic, green chilli, cumin seeds, and dried red chilli for warmth and flavor 
• Spices & Seasoning: Coriander powder, cumin powder, turmeric, amchur, salt, and a small amount of asafoetida keep the flavours balanced and prevent bitterness 
• Tomatoes: Add mild acidity and help bring the sabzi together
• Cooking Oil: Groundnut oil or any neutral oil works for this dish

Why You’ll Love This Sabzi

Potatoes are often paired with methi for a reason. Their natural starch balances methi’s sharpness, making the dish feel more rounded and comforting. Fresh methi is rich in fibre, iron, and antioxidants, which support digestion and overall gut health, while potatoes provide energy and help make the meal more filling. Together, they create a simple, well-balanced sabzi that’s nourishing without being heavy, especially suited to winter meals.

Frequently Asked Questions

Richa’s Top Tips

• Soak the methi first: Soaking methi in salted water and squeezing it well is key to reducing bitterness without losing flavour. Don’t skip this step.
• Cut potatoes evenly: Small, evenly sized cubes cook faster and ensure the potatoes soften properly before the methi goes in.
• Cook methi uncovered: Once added, cook the methi without covering the pan so excess moisture evaporates and the sabzi doesn’t turn soggy.
• Keep the spices gentle: Aloo methi sabji works best when the spices support the methi instead of overpowering it, so measure lightly and avoid over-roasting.

Storage Tips

• In the fridge: Store cooled methi aloo sabji in an airtight container for up to 2 days. 
• At room temperature: This sabzi is best eaten fresh and should not be left out for more than a few hours, especially in warm weather.
• Freezing: Freezing is not recommended, as methi tends to lose texture and develop bitterness once thawed.
• Reheating tip: Reheat on low heat and stir occasionally. If the sabzi feels dry, add a small splash of water while reheating.

Serving Ideas

Aloo methi is comforting on its own, but pairs easily with a few staples to make a satisfying meal.

• With Roti or Phulka: Soft rotis are the most natural pairing that let flavours of the sabzi shine without distraction.
• With Paratha: A plain paratha adds a little richness and makes the meal feel more filling, especially for lunch.
• With Dal and Rice: Serve methi aloo alongside a simple dal and steamed rice for a complete, homely meal.
• With Curd or Raita: A spoon of plain curd or a light raita balances the warmth of the methi and keeps the meal light.
• With Cucumber Salad: You can also add fresh onion and tomato salad for a crunchy and fresh bite.

Customisation Ideas

• Add a garlic finish: Lightly crush and sauté an extra clove of garlic at the end and mix it in for a stronger, more rustic garlic flavour.
• Turn it into a one-pan meal: Add the potatoes a little earlier and let them brown slightly before adding the rest. This gives the sabzi more depth and makes it hearty enough to eat on its own.
• Finish with ghee instead of oil: Swapping the final bit of oil for ghee adds a subtle richness that works especially well for winter meals.

This is everyday food at its best, easy to cook, easy to enjoy, and perfect for winter. If you give it a go, share it with me on Instagram @my_foodstory, I always love seeing your home-style meals.

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Methi Aloo

The best way to use fresh winter methi, this methi aloo sabzi is a warm, delicious, homestyle dish that's best served with hot rotis.

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 234kcal

Author Richa

Ingredients

• 3 ½ cups methi 140 grams
• 3 cups water
• 2 teaspoons salt divided
• 1 tablespoon groundnut or any neutral flavored oil
• ½ teaspoon cumin seeds
• ⅛ teaspoon asafoetida hing
• 1 red chilli broken into 2
• 2 potatoes 220 grams/1 cup, chopped into ¼ inch cubes
• ½ teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 green chilli finely chopped
• 1 large tomato finely chopped, ¼ cup + 2 tablespoons, 100 gms
• 1 teaspoon coriander powder
• ¼ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• ½ teaspoon amchur powder

Instructions

• Take 3 cups of water & 1 ½ teaspoons of salt in a bowl and soak methi for 30 minutes. After 30 minutes, squeeze water from the leaves and finely chop them. This will reduce the bitterness of methi leaves.
  3 ½ cups methi, 3 cups water, 2 teaspoons salt
• Heat oil in a pan or kadai, add jeera and after it crackles, add hing & red chilli and saute till fragrant. Add potato cubes and cook on low for 7-8 minutes till they are 75% cooked.
  1 tablespoon groundnut or any neutral flavored oil, ½ teaspoon cumin seeds, ⅛ teaspoon asafoetida, 1 red chilli, 2 potatoes
• Add ginger, garlic and saute till fragrant. Add tomatoes, spice powders, ½ teaspoon salt and cook covered for 3-4 minutes until tomatoes turn mushy.
  ½ teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 1 green chilli, 1 large tomato, 1 teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon turmeric powder, ½ teaspoon amchur powder
• Add chopped methi and cook without covering for 5-7 minutes till they get roasted well. Serve.

Nutrition

Calories: 234kcal | Carbohydrates: 35g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1219mg | Potassium: 578mg | Fiber: 6g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 43mg | Calcium: 33mg | Iron: 6mg

This article was researched and written by Harita Odedra.

The post Methi Aloo appeared first on My Food Story.

Rich and creamy, this methi matar malai is the dish of the winter season! Fresh methi leaves, plump green peas, and a creamy onion cashew paste ensure every bite is bursting with flavor! 

Come winters, I really start to crave my green sabzis like palak paneer, sarson ka saag, and this Methi Matar Malai. It’s a luscious, white gravy curry that’s loaded with flavor and texture, and is the best way to eat all the fresh methi of the season. 

A lot of people either make it too sweet or are wary of trying methi malai matar because they think it’s going to be too bitter. But I am here to tell you that you can achieve a perfectly balanced and delicious dish with a simple trick – sauteeing the methi leaves first.

The result is a rich, creamy, and flavorful dish that’s neither sweet nor bitter – it’s simply delicious! Serve it with some lachha paratha for a meal you’ll be craving very often this winter! So let’s find out how to make methi matar malai…  

Methi Matar Malai Ingredients

• Methi & Peas: Fresh methi leaves and green peas form the heart of the dish, bringing earthy bitterness and natural sweetness together.
• Aromatics: Onions, ginger, garlic, green chillies, add lots of flavor and aroma. 
• Cashews: Blended in to give the gravy its rich, silky texture.
• Cooking Oil: A mix of butter and a neutral-flavored oil add flavor and richness 
• Whole Spices: Cumin seeds, green and black cardamom, cinnamon, and peppercorns add aroma, warmth, flavor. 
•  Ground Spices: Coriander powder, roasted cumin powder, and garam masala for flavor and balance 
• Curd (Yogurt): Adds a light tang and keeps the gravy smooth and rich.
• Fresh Cream: Stirred in at the end for that classic malai finish.
• Kasuri Methi: Boosts aroma, deepens flavor, and adds that perfect finishing touch. A little goes a long way. 
• Salt & Sugar: For seasoning and balance. 

Frequently Asked Questions

Richa’s Top Tips 

• I have used fresh green peas for this recipe as it’s in season in India. But you can easily use frozen matar as well. 
• Don’t skip sauteeing the methi leaves in some butter and oil. This helps to cut down on the bitterness and add balance of flavor in every bite. 
• You can use almonds instead of cashews for this recipe, but this will change the flavor slightly. 
• You can adjust the quantity of methi according to your preference. 

Storage Tips

• At room temperature: This dish is best enjoyed fresh and should not be left out for more than 2 hours, especially because it contains dairy.
• In the fridge: Store cooled methi matar malai in an airtight container for up to 2 days. Reheat gently on low heat, stirring in a splash of water or milk to loosen the gravy.
• In the freezer: You can freeze the curry for a maximum of 2 weeks. Thaw overnight in the fridge and reheat slowly to maintain the creamy texture.
• Reheating tip: Always reheat on low heat and avoid boiling, as the curd and cream can split if overheated.

Serving Ideas

Methi Matar Malai is rich yet mild, which makes it incredibly versatile to serve across meals. Here are some easy and comforting ways to enjoy it:

• With Lachha Paratha: Soft, flaky parathas are a classic pairing and perfect for scooping up the creamy white gravy.
• With Butter Naan: The slightly crisp, buttery naan balances the richness of the dish beautifully.
• With Steamed Basmati Rice: A simple bowl of rice lets the flavours of the gravy shine without overpowering them.
• With Jeera Rice: Lightly spiced cumin rice adds warmth and makes the meal feel a little more special.
• With Dal Tadka: Pairing it with a simple dal creates a well-rounded, comforting Indian meal. 

Customisation Ideas

• Boost the richness: Add a tablespoon of melon seeds (magaz) or extra cashews to the paste for a more luxurious, restaurant-style gravy.
• Make it lighter: Swap fresh cream with a little milk or low-fat cream to keep the gravy creamy but less heavy.
• Turn up the warmth: Add a pinch of nutmeg or mace (javitri) along with garam masala for deeper, wintery flavours.
• Add more veggies: Stir in lightly sautéed mushrooms or blanched cauliflower florets to make the dish more hearty and filling.

With the season of fresh leafy greens here, you need to make this methi matar malai ASAP. Believe me, it’s super easy and you’ll love the warming, hearty flavors. 

If you enjoy this recipe, be sure to leave me a comment below. Don’t forget to send pictures of your recreations over on my IG @myfoodstory.

Watch How To Make Methi Matar Malai

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Methi Matar Malai (White Gravy)

Creamy, rich, delicious, and a total textural delight – this methi matar malai is the dish you need to try this winter!

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 365kcal

Author Richa

Ingredients

For onion cashew paste

• 2 ½ cups water divided
• 3 medium onions cut into large cubes approx 1 cup
• 2 green chillies
• 1 tablespoon roughly chopped ginger
• 1 tablespoon roughly chopped garlic
• ⅛ cup broken cashew nuts 8 whole cashew nuts

For cooking peas

• 1 cup green peas 150 gms
• 1 cup water
• ½ teaspoon salt
• ½ teaspoon sugar

For malai gravy

• 1 ½ tablespoon cooking oil divided
• 1 ½ tablespoons butter divided
• ½ teaspoon cumin seeds
• 1 black cardamom
• 4 green cardamoms
• 1 inch cinnamon
• 10 peppercorns
• 2 teaspoons coriander powder
• 1/4 teaspoon jeera powder roasted cumin powder
• ¾ cup whisked curds sub with greek yogurt
• ¾ teaspoon salt
• 1 cup water
• 2 cups fresh methi leaves only, stems removed approx 50 gms
• ½ teaspoon garam masala
• 2 tablespoons fresh cream
• 1 tablespoon kasuri methi roasted

Instructions

Sauteeing methi and matar

• Wash & rinse methi leaves well to remove any dirt. Squeeze out water, finely chop and set aside.
  2 cups fresh methi leaves only, stems removed
• Boil 1 cup of water with ½ teaspoon salt & sugar, add matar and cook for 10 minutes. Drain and set aside.
  1 cup water, ½ teaspoon salt, ½ teaspoon sugar, 1 cup green peas
• Heat ½ tablespoon oil & butter, add the chopped methi leaves and matar with ¼ teaspoon salt and fry for 3 minutes on low heat just until they are dry & coated with oil & butter. Take care that they do not get browned.
  1 ½ tablespoon cooking oil, 1 ½ tablespoons butter

Making onion cashew paste

• Boil 2 cups of water, add onions, green chillies, ginger, garlic, cashew nuts and cook for 20-25 minutes till the onions and cashews turn soft.
  2 ½ cups water, 3 medium onions cut into large cubes, 2 green chillies, 1 tablespoon roughly chopped ginger, 1 tablespoon roughly chopped garlic, ⅛ cup broken cashew nuts
• Strain the mixture, discard any liquid, and set aside to cool. Once cool, add the ingredients to a mixie & grind to a smooth paste.

Making gravy

• Heat 1 tablespoon of oil & butter in a pan, add cumin seeds, black & green cardamoms, cinnamon, peppercorns and let them sizzle for 30 seconds.
  ½ teaspoon cumin seeds, 1 black cardamom, 4 green cardamoms, 1 inch cinnamon, 10 peppercorns
• Add the onion cashew paste and curds and cook it for 10 minutes, stirring occasionally till oil separates from the sides of the pan or floats on top. Add coriander powder, cumin powder and salt and saute for a minute.
  2 teaspoons coriander powder, 1/4 teaspoon jeera powder
• Add 1 to 1 1/2 cups water, sauteed methi & matar & cook for 5 minutes.
  1 cup water
• Stir in the fresh cream, garam masala, kasuri methi, bring it to a quick boil and turn off the flame.
  ½ teaspoon garam masala, 2 tablespoons fresh cream, 1 tablespoon kasuri methi

Video

Notes

1. Fresh or frozen matar works equally well in this recipe.
2. Any cooking oil may be used as per your preference. 
3. Make sure to use the freshest methi or fenugreek leaves available to you for the best flavour

Nutrition

Calories: 365kcal | Carbohydrates: 28g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 995mg | Potassium: 312mg | Fiber: 7g | Sugar: 7g | Vitamin A: 528IU | Vitamin C: 25mg | Calcium: 693mg | Iron: 4mg

The post Creamy Methi Matar Malai Recipe(White Gravy) appeared first on My Food Story.

This drumstick soup is light, nourishing, and deeply comforting. Made from a mix of drumstick and lentils, it’s the kind of recipe that feels both restorative and familiar, and will make even a non-drumstick person reach for seconds.

I have a tried a lot of variations of this drumstick soup, but somehow most of them fell short of that beautiful, earthy flavors of drumstick. They were either too watery or too garlick-y; almost like those soups were trying hard to eliminate any drumstick flavor. But this one’s different – it’s warming, nourishing, incredibly delicious, while still holding onto the flavor of it’s main ingredient – drumsticks or moringa, or Murungakkai.

What I love most about this soup is how gently it comes together. You cook everything down, extract all the goodness from the drumsticks, strain it smooth, and suddenly you have this beautiful, peppery broth that tastes far more thoughtful than the effort it takes. It’s the kind of food I’d make for a friend who’s under the weather, or for myself on a quiet evening when I want something simple, wholesome, and comforting in a bowl.

Drumstick Soup Ingredients

Drumstick: The star ingredient; cooked and ground to extract the nutrients and flavour

Moong dal: Adds body, creaminess, and an added layer of nutrition and flavor to the moringa soup

Aromatics: Garlic, curry leaves, onions, and tomatoes build flavor, aroma, and make the foundation of this soup

Spices and seasonings: This soup that’s lightly tempered with jeera, and seasoned with salt and pepper powder to keep it light and hearty

Coriander leaves: Used as a garnish to add a little freshness

Frequently Asked Questions

Richa’s Top Tips

• Soak the moong dal to ensure it cooks soft and blends smoothly into the soup.
• Cook drumsticks till just tender as overcooking can dull the flavour.
• Strain thoroughly after grinding to get a smooth, fibre-free soup.
• Let the soup rest covered for a few minutes before serving so flavours settle.

Storage Ideas

• Refrigeration: This flavors of this murungakkai soup stay fresh in the fridge for up to a day when stored in an airtight container.
• Separate the garnish: If possible, store the cooked drumstick pieces for garnish separately and add them only while serving.
• Reheating: Reheat gently on low heat, stirring occasionally. Avoid a rolling boil to preserve the delicate flavour.
• Consistency adjustment: The soup may thicken slightly as it rests. If that happens, adding a little hot water while reheating will help bring it back to the desired consistency.

Serving Ideas

• Serve hot as a light meal or starter, especially during cooler weather.
• Pair with steamed rice and a drizzle of ghee for a simple, nourishing lunch.
• Crusty garlic bread also makes for an excellent side with this drumstick soup.

Customisation Ideas

• Add a pinch of turmeric while cooking for extra warmth and colour.
• Swap pepper with crushed black peppercorns for a more rustic texture.
• Stir in a little coconut milk for a richer, creamier version.
• Make it thinner and sip-able by adding more hot water while reheating.

This drumstick soup is simple, thoughtful cooking featuring minimal ingredients, gentle spices, and maximum comfort. It’s the kind of recipe you return to when your body asks for warmth and nourishment, without fuss or heaviness.

You need to try this recipe at least once this winter, and then I promise you will keep coming back to it. If you make this, don’t forget to DM me pictures of your recreations over on my IG @my_foodstory. It’s always so nice to see you guys trying my recipes.

Watch Drumstick Soup Recipe Video

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Drumstick Soup | Moringa Soup

Gently spiced, naturally thick, yet super light and nourishing, this drumstick soup is deeply comforting and feels both restorative and familiar at once.

Course Snacks & Appetisers, Soups

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 244kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 2 teaspoons groundnut or any neutral flavored oil
• ½ teaspoon jeera
• 4 garlic cloves
• ½ cup curry leaves
• ½ cup sliced onions
• ½ cup sliced tomatoes
• ½ teaspoon salt
• 4 drumsticks cut into 2 ½ inch long pieces, 230 grams
• 2 tablespoons moong dal soaked for 30 minutes
• 3 ½ cups water
• ½ teaspoon pepper ground
• 1 drumstick cut into 2 ½ inch long pieces, for garnish (optional)
• 2 sprigs of coriander leaves

Instructions

• Heat oil in a pressure cooker, add jeera & once it crackles, add garlic cloves and saute on medium for a few seconds till fragrant.
  2 teaspoons groundnut or any neutral flavored oil, ½ teaspoon jeera, 4 garlic cloves
• Add curry leaves, sliced onions & saute for 2 minutes on low till fragrant.
  ½ cup curry leaves, ½ cup sliced onions
• Add tomatoes, salt and cook for 2-3 minutes on low till they soften a bit. Add drumsticks and saute for a few seconds. Add soaked moong dal, 2 ½ cups of water and close the lid of the pressure cooker. After the first whistle, cook for 10 minutes and let it depressurise by itself.
  ½ cup sliced tomatoes, ½ teaspoon salt, 4 drumsticks, 2 tablespoons moong dal, 3 ½ cups water
• Add 1 cup of water to a pot, add the drumstick pieces for garnish and cook for 3-4 minutes just until tender and set aside.
  3 ½ cups water, 1 drumstick
• Open the cooker. Add the drumsticks & aromatics to a mixer grinder and grind to extract the pulp. Pour in a strainer and separate the fibre & other solids from the pulp. Transfer the drumstick pulp to a pot, add pepper powder and boil for 1-2 minutes. Take off the heat, add 2 sprigs of coriander leaves and keep covered until serving.
  ½ teaspoon pepper, 2 sprigs of coriander leaves
• To serve, add 2-3 cooked drumstick pieces to a bowl, add the soup & serve hot.

Video

Nutrition

Calories: 244kcal | Carbohydrates: 14g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 87mg | Sodium: 405mg | Potassium: 309mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2522IU | Vitamin C: 1188mg | Calcium: 280mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Drumstick Soup (Moringa Soup) appeared first on My Food Story.

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

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

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

Aloo Matar Ingredients 

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

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

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

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

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

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

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

Salt: for seasoning 

Coriander leaves: to garnish 

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Customisation Ideas

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

Serving Ideas

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

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

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Aloo Matar | Potato Peas Curry

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

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 persons

Calories 152kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

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

Instructions

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

I bet you’ve never had chole this way before! It combines the comfort of chole with the goodness of spinach to make this delicious Spinach and Chickpea Curry or Chole Palak that will make you want to lick your bowl clean! 

Eating your winter greens has never been this delicious and this Spinach and Chickpea Curry aka chole palak is so delicious that it will make even non palak lovers fall in love! I was so excited when testing this recipe, because believe me, it’s amazing how much flavor this curry packs in just 25 minutes! 

Save this for when you’re too tired to think, meal prep for the week ahead, or even when you want to feel like you’re eating something nourishing without sacrificing taste. If you love the classic Pindi Chole, it’s time you give this variation a shot. 

Ingredients for Chickpea and Spinach Curry

• Chickpeas (Chana): The star of the dish. Soaked overnight or at least 8 hours 
• Oil: Any neutral oil works; sunflower, canola, or vegetable oil
• Whole Spices: Jeera (cumin seeds), bay leaf, black and green cardamoms, cinnamon, and cloves bring warmth and depth to the base. 
• Aromatics: Finely chopped ginger, garlic, onions, and green chilli add layers of flavour and that essential punch.
• Spice Powders: Coriander powder, cumin powder, turmeric, red chilli powder, chole masala, and salt create the masala base that makes this curry so deeply flavourful.
• Tomatoes: Finely chopped and cooked down until mushy, they add tanginess and body to the gravy.
• Spinach (Palak) and Coriander Leaves: Blanched and blended into a bright green puree that keeps the curry fresh, vibrant, and packed with nutrients.
• Finishing Touches: Garam masala and roasted kasuri methi (dried fenugreek leaves) go in at the end for an extra layer of aroma.

Richa’s Top Tips

• Soak your chickpeas properly: Overnight soaking is best, but if you’re short on time, at least give them 8 hours. Well-soaked chickpeas cook evenly and turn soft without falling apart.
• Don’t skip the ice bath for spinach: Blanching the spinach and immediately dunking it in ice water locks in that bright green colour. It’s the difference between a dull, brownish curry and one that looks as good as it tastes.
• Cook the masala well: Let the tomatoes break down completely and until the oil starts to separate from the spices before adding the chickpeas. This step builds the flavour base, so don’t rush it.
• Adjust the consistency at the end: The curry thickens as it sits, so add a splash of water if it looks too thick. You want a gravy that coats the back of a spoon but still flows nicely.

Frequently Asked Questions

Storage Tips

• Fridge: Store leftover chickpea spinach curry in an airtight container for up to 3 days. The flavours actually deepen over time, so day-two chole palak often tastes even better than freshly made.
• Freezer: This curry freezes beautifully for up to 2 weeks. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
• Reheating: Warm it gently on the stovetop with a splash of water to loosen the gravy. You can also microwave it, but stovetop reheating keeps the texture better and lets you adjust the consistency as needed.

Serving Ideas

This chickpea and spinach curry is delicious on its own, but it really shines when you pair it with the right sides. Here are some easy combinations that work beautifully:

• With Jeera Rice: The mild, aromatic rice lets the curry take center stage and soaks up all that delicious gravy.
• With Rotis or Parathas: Perfect for mopping up every last bit of that spinach gravy. Nothing beats tearing off a piece of warm roti and scooping up the chole.
• With Naan: Soft, pillowy naan is great if you want something a little richer to go with the curry.
• With Pulao: A lightly spiced pulao complements the earthy, spiced flavours of the chole palak without overwhelming it.
• With Raita: A cooling cucumber or boondi raita on the side balances out the warmth of the spices.
• With Pickles and Papad: Add some pickles and crispy papad for that full Indian meal experience.

Customisation Ideas

• Add paneer for extra protein: Toss in some cubed paneer at the end for a richer, more filling curry. It soaks up the gravy beautifully and adds a creamy texture.
• Make it creamier: Stir in a tablespoon or two of cream or coconut milk right before serving for a silkier, more indulgent gravy.
• Dial down the heat: Skip the green chilli or use less red chilli powder if you prefer a milder curry. You’ll still get all the flavour without the fire.
• Try it with other greens: Swap spinach for methi (fenugreek), amaranth, or even a mix of greens for a different flavour profile that’s just as delicious.

Why You’ll Love This Curry  

Spinach and chickpeas are a powerhouse combination when it comes to nutrition. Spinach is packed with iron, and chickpeas are loaded with protein and fiber, making this curry a complete, balanced meal in one bowl. The best part? The vitamin C from the tomatoes actually helps your body absorb the iron from the spinach more effectively. So not only does this chole palak taste comforting, it’s also working behind the scenes to nourish you in all the right ways.

This chole palak is comfort food at its best, and I hope it becomes a regular in your kitchen. If you make it, I’d love to see how it turns out, tag me on Instagram @my_foodstory!

Watch Spinach and Chickpea Curry Recipe Video

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Spinach and Chickpea Curry | Chole Palak

The comfort of chole along with goodness of spinach come together to make this delicious and heartwarming, winter special Spinach and Chickpea Curry that tastes delicious with garlic naan!

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 persons

Calories 173kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• ½ cup white chick peas chana (soaked overnight or for 8 hours) (refer note.1)
• 3 tablespoons oil
• 1 teaspoon jeera
• 1 bay leaf
• 1 black cardamom
• 1 inch cinnamon dalchini
• 2 cloves
• 2 green cardamoms
• 2 teaspoons finely chopped ginger
• 1 tablespoon finely chopped garlic
• ¾ cup finely chopped onions 2 medium onions
• 1 green chilli finely chopped
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• 1 teaspoon chole masala
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• ½ cup + 2 tablespoons finely chopped tomatoes 2 medium tomatoes
• 3 ¼ cups + 2 tablespoons water divided
• ½ teaspoon garam masala
• ½ teaspoon roasted & crushed kasuri methi
• 3 cups tightly packed palak 150 gms
• ½ cup coriander leaves & stems

Instructions

Cooking chana:

• Heat oil in a pressure cooker, add jeera and once it crackles, add bay leaf, black & green cardamoms, cinnamon, cloves & saute for 8-10 seconds.
  3 tablespoons oil, 1 teaspoon jeera, 1 bay leaf, 1 black cardamom, 1 inch cinnamon, 2 cloves, 2 green cardamoms
• Add ginger, garlic and saute on high for a few seconds till fragrant. Add onions & fry till they turn golden brown.
  2 teaspoons finely chopped ginger, 1 tablespoon finely chopped garlic, ¾ cup finely chopped onions, 1 green chilli
• Add spice powders – coriander, cumin, turmeric, red chilli, chole masala, salt, tomatoes and cook on low for 3-4 minutes till the tomatoes are mushy.
  1 tablespoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric powder, 1 teaspoon chole masala, 1 teaspoon red chilli powder, 1 teaspoon salt, ½ cup + 2 tablespoons finely chopped tomatoes
• Add soaked chick peas, give a good mix, add 1 ¼ cups of water, cover the lid of the pressure cooker and cook on high till the first whistle, on low for 20 minutes or 4-5 whistles till the chick peas are cooked well.
  ½ cup white chick peas, 3 ¼ cups + 2 tablespoons water

Making palak puree:

• Heat a pot with 2 cups of water, bring to a boil, add palak, coriander leaves. Immediately switch off the flame, and cover the pot. Let this sit for 2 minutes. In the meanwhile, prepare a bowl with water and ice cubes in it. Strain the palak & coriander leaves and dump them in the ice water. The leaves will immediately get a bright green color. Let them sit for half a minute, strain, and grind to a fine paste.
  3 cups tightly packed palak, ½ cup coriander leaves & stems

Making chole palak:

• Open the pressure cooker, Add garam masala, kasuri methi, mix and cook for 2-3 minutes.
  ½ teaspoon garam masala, ½ teaspoon roasted & crushed kasuri methi
• Add palak puree and cook for 3-4 minutes till the puree absorbs all the masalas. You may add 1-2 tablespoons of water to adjust the consistency to a thick gravy and serve.

Video

Notes

1. ½ cup of soaked chick peas yields approx. 1 ⅓ cups.
2. Leftovers will stay good for 2-3 days when refrigerated in an airtight container.

Nutrition

Calories: 173kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 663mg | Potassium: 365mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2570IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Spinach and Chickpea Curry | Chole Palak appeared first on My Food Story.

Crispy Honey Chilli Potatoes are a super addictive snack – fried chilli potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking clean!

Let’s just say we ate these straight from the wok.

If you have ever eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They retain their signature crunch and that’s really what this recipe is all about.

I really went all out to achieve that texture and taste but without all the excess oil, so hello to the crispiest honey chilli potatoes made healthier in the air fryer! But don’t worry, this does not the change the texture at all; everything’s still crispy, crunchy, but it’s sooo much healthier that you’ll want to eat it all the time!

The Secret To Crispy Potatoes

The key to making super crispy honey chilli potatoes is to air fry the potato fingers twice. Air frying or deep frying them only once results in potatoes that don’t hold their shape and get soggy after a few minutes.

So the potatoes are first coated in a dry mixture, air fried or deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and fried again till they are really crisp outside and cooked perfectly inside. This is a similar technique that a lot of people use to make French fries.

The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.

Ingredients for Chilli Potatoes

Here’s what you’ll need for batter frying these potatoes:

• Potatoes: Use old potatoes. Cut into 1/3 inch thickness, approx 2-3 inches long. Ideally cut them all the same size so they cook at the same time
• Chilli Paste: Basically ground chillies made by soaking dried red chillies in hot water for 10-15 minutes and grinding to a paste
• Chilli Powder: Ground red chilli powder, different from ‘chili powder’ that you get in the U.S. which is a seasoning mix

The honey chilli sauce is really addictive. Its sweet, spicy, sticky and like a coating on the potatoes.

• Garlic: Finely chopped – lots of it because flavour bomb!
• Honey: Plain honey, flavoured will not work well here
• Ketchup: It has the perfect balance and umami
• Soy sauce: Light soy sauce to add saltiness and rich flavour
• Chilli Paste and Chilli Flakes: To pack in some heat. If you are not a fan, reduce both the quantities in the sauce
• Sesame Seeds: They add flavour and crunch and stick to the potatoes because of the sauce
• Cornflour: Thickening agent. You can substitute with potato starch or tapioca starch
• Vinegar: To add some acidity and balance

Richa’s Top Tips

• It’s important to cut the potato fingers into a uniform size so that they cook evenly while frying. I like to cut them into 1/4 inch to 1/3 inch thickness
• The temperature of the oil should be between 175C to 180C for frying the potato fingers. 
• You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
• You may adjust the quantity of honey as per your taste.
• A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan

Serving Ideas

Honey Chilli Potatoes make an incredibly addictive Indo-Chinese appetizer, but they’re also super versatile. Here are a few ways to enjoy them:

• As a Party Starter: Serve them hot, straight from the wok, as part of your Indo-Chinese spread.
• With Fried Rice or Noodles: Pair with Veg Fried Rice, Hakka Noodles, or even Schezwan Rice for a restaurant-style combo.
• Loaded Lettuce Cups: Spoon the crispy potatoes into crunchy lettuce leaves for a fun bite-sized party snack.
• Wrap or Roll: Stuff into a tortilla or roti with some extra sauce and spring onions for an easy fusion wrap.

Once you try making these crispy honey chilli potatoes at home, there’s no going back! I have made these as snack for the family, as a party appetiser, as well as a side dish. And let me tell you, each time they’ve disappeared within minutes!

If you make this dish, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing you guys make my recipe!

Watch the Recipe Video:

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Crispy Honey Chilli Potatoes

Crispy Honey Chilli Potatoes are a super addictive Indo-Chinese snack that usually deep fried, but we've made healthier in the air fryer without compromising on taste or flavor. It's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!

Course Snacks & Appetizers

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 Portions

Calories 437kcal

Author Richa

Ingredients

• 4-5 Potatoes 450 grams, peeled and cut into fingers (1/3-1/2 inch thick, 2 -3 inches long), refer to Note 1
• Oil for brushing/deep frying refer to Note 2

First Coating:

• 2 teaspoon Chilli powder
• 1 teaspoon Garlic Paste
• 1 teaspoon Red Chilli Paste
• 3 tablespoon Corn Flour
• 3 tablespoon All Purpose Flour
• 1 tablespoon Salt

Second Coating:

• ⅓ cup All Purpose Flour
• ⅓ cup Corn Flour
• ¼ teaspoon Black Pepper
• ¼ cup Water

For the Sauce:

• 2 tablespoon Oil
• 1 tablespoon Garlic finely chopped
• 1 teaspoon Red Chilli Flakes
• 3 tablespoon White Sesame Seeds
• 1 teaspoon Vinegar
• 2 teaspoons Soy Sauce
• 2 tablespoon Tomato Ketchup
• 2-3 tablespoons Honey
• 2 teaspoons Red Chilli Paste
• 1/4 cup Water
• 1 teaspoon Corn Flour
• 2 tablespoon Spring Onion chopped (green part only)

Instructions

Prepping

• Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.

First coating

• Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix.

First frying of potato fingers

For deep frying

• Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time into the oil so they don’t stick together (watch video above to see how to do this). Remove potato fingers on a tissue lined plate and let them cool.

For air frying

• Preheat the air fryer at 180C, brush the air fryer mesh with oil, place potato fingers on the mesh with some gap between them so they do not stick together (watch video to know how to do this). Brush with oil and air fry for 4 minutes just until they are half cooked. Transfer to a plate and repeat the same for the rest of the potato fingers.

For second coating

• Make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water to make a thick batter. Add the half done fries and gently toss so the fries are coated with the batter.

Second frying of potato fingers

For deep frying

• Heat oil in a wok or karahi and deep fry the potato fingers in hot oil till crisp and golden. Drain on kitchen paper and keep aside.

For air frying

• Brush the air fryer mesh with oil, place the potato fingers on the mesh with some gap in between so they do not stick together. Brush with oil and air fry at 200 C for 6 minutes, flip once and air fry at 200C for 2 minutes till they turn golden and crisp. Transfer to a plate and repeat the same for the rest of the potato fingers.(important to note that the air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later)

Honey chilli stir fry

• Heat 2 tablespoons of oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes, sesame seeds and saute for another minute to toast them. Add vinegar, soy sauce, ketchup, honey and the red chilli paste and stir together.
• Mix 1 teaspoon corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
• Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce.
• Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Video

Notes

1. It’s important to cut the potato fingers in a uniform size so they cook evenly while frying.
2. The temperature of the oil should be between 165C to 175C for frying the potato fingers. 
3. You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
4. You may adjust the quantity of honey as per your taste.
5. air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later.
6. A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan.

Nutrition

Calories: 437kcal | Carbohydrates: 80g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1930mg | Potassium: 1046mg | Fiber: 7g | Sugar: 12g | Vitamin A: 751IU | Vitamin C: 49mg | Calcium: 104mg | Iron: 4mg

This article was researched and written by Urvi Dalal.

The post Crispy Honey Chilli Potatoes appeared first on My Food Story.

If comfort had a flavor, it would taste like Dal Tadka. Creamy lentils, a smoky tadka, and flavours that instantly make any meal or day better.

Who doesn’t love a warm bowl of dal with rice? It’s every Indian’s comfort food – simple, satisfying, and something you can never really go wrong with. Dal Tadka is that familiar, homely dish that’s a staple in every Indian household, whether it’s a busy weekday dinner or a Sunday lunch. 

If you’ve never tried making it yourself, this dal tadka recipe is the perfect place to start. The process is simple and easy to follow. With a handful of basic ingredients, some slow simmering, and a final sizzle of ghee and spices, you can recreate this dish that always feels like a big hug.

Dal Tadka Ingredients

• Lentils (Dal): Toor dal is the classic choice here, but you can also use moong dal or a mix of both for a different texture.
• Aromatics: Onion, tomato, garlic, and ginger form the base and add flavor and aroma. 
• Spices: A simple mix of turmeric, red chilli powder, cumin seeds, garam masala, and salt is all you’ll need.
• For the Tadka (Tempering): Ghee or oil, mustard seeds, dried red chillies, asafoetida (hing), and curry leaves make the sizzling mix that brings the dish to life.
• Finishing Touches: Fresh coriander leaves for garnish, a squeeze of lemon for brightness, and an optional spoon of ghee on top for that rich, homely touch.

How to Make the Dal

Start by pressure cooking the lentils (dal) with turmeric and salt. Once cooked, mash it slightly and add oil, aromatics and spices and cooked until the dal is smooth and creamy. Keep the dal warm while you make the tadka.

For the Tadka

1. Heat ghee or oil in a small pan on medium heat.
2. Add mustard seeds and let them pop.
3. Stir in cumin seeds, dried red chillies, curry leaves, and hing. The spices will sizzle and release their aroma in seconds.
4. Swirl the pan gently to keep everything from burning, the colour should turn golden, not dark.
5. Pour the tadka over the hot dal and listen to that satisfying sizzle! Mix gently, garnish with coriander, and serve immediately.

Richa’s Top Tips for Tastiest Dal Tadka

• Use enough water for soaking: Lentils absorb a lot of water as they cook. Start with a good amount and add more as needed to get that thick-yet-pourable consistency.
• Don’t rush the simmering: Dal tastes best when it’s allowed to simmer slowly.
• Get the tadka right: The tadka is where all the magic happens. Make sure the oil or ghee is hot before adding mustard and cumin seeds,  they should crackle and release their aroma instantly.
• Adjust spice to your liking: If you prefer mild flavours, reduce the red chilli or skip the green chillies in the tadka. You can always add more later.
• For creamier dal: Mash a small portion of cooked dal with the back of your spoon and mix it in, it instantly makes the dal richer and smoother.

Frequently Asked Questions

Storage Tips

• Fridge: Store leftover dal tadka in an airtight glass container for up to 3 days. Reheat on the stove with a splash of water to bring back the creamy texture and if you have a few extra minutes, add a quick fresh tadka before serving for that just-made aroma.
• Freezer: Dal freezes beautifully! Portion it into freezer-safe containers and store for up to a month. Thaw overnight in the fridge and reheat gently on low heat while stirring.
• Room Temperature: Since dal contains cooked lentils, avoid leaving it out for more than 2 hours, especially in warm weather.

Serving Ideas

Dal Tadka is that dish that instantly makes a meal feel complete. Here are a few easy, comforting ways to serve it:

• With Jeera Rice: The most classic combination, soft, fluffy rice that soaks up every bit of that spiced dal goodness.
• With Chapati or Phulka: Light, homemade rotis are perfect for scooping up creamy dal.
• With Garlic Naan: For a little indulgence, pair it with Homemade Garlic Naan, restaurant-style comfort at home.
• As a Bowl Meal: Spoon it over rice, top with onions, coriander, and a squeeze of lemon, your quick, wholesome meal is ready.
• With Vegetable Sides: Try it alongside Aloo Gobi or Bhindi Masala for a full North Indian-style spread.

Customisation Ideas

• Smoky Dhaba-Style Twist: For that signature restaurant-style smokiness, add a piece of hot charcoal to the cooked dal, drizzle ghee over it, cover with a lid for a minute, and let the smoky aroma infuse through.
• Vegan-Friendly Swap: Stick to sunflower or coconut oil and skip the ghee entirely. You’ll still get that beautiful flavor and aroma.
• Mix of Dals: Try combining toor dal and moong dal in equal parts for a creamier texture and more depth of flavor.

A comforting bowl of dal will never get old or boring. So whether you’re cooking for one or feeding a crowd, this recipe will always bring people to the table. Serve it fresh with rice or roti, and don’t forget that drizzle of ghee or squeeze of lemon before you dig in.

If you make this, tag us on Instagram @myfoodstory, I’d love to see how your cozy bowl of dal turned out!

Watch Dal Tadka Recipe Video

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Dal Tadka

Quick, cozy, and comforting with a finishing tadka that adds the most perfect flavor bomb to an otherwise simple dish, this dal tadka recipe will make you fall in love with dal.

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 148kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

For cooking dal

• ½ cup tur dal washed and soaked for 30 minutes
• ¼ teaspoon salt
• ¼ teaspoon turmeric powder haldi
• ½ teaspoon groundnut oil or any neutral cooking oil
• 1 ½ cups water

For dal tadka

• 2 tablespoons groundnut oil or any neutral cooking oil
• ½ teaspoon cumin seeds jeera
• ⅛ teaspoon asafoetida hing
• 1½ teaspoons finely chopped garlic
• ½ teaspoon finely chopped ginger
• 1 green chilli finely chopped
• 1 medium onion finely chopped (¼ cup)
• 1 tomato finely chopped (½ cup)
• ¼ teaspoon salt
• ¼ teaspoon cumin powder
• ¼ teaspoon red chilli powder
• ½ teaspoon coriander powder
• 3 tablespoons finely chopped coriander leaves

For tempering

• 1 ½ teaspoons ghee
• ¼ teaspoon cumin seeds jeera
• 1 teaspoons finely chopped garlic
• 3 red chillies whole
• ¼ teaspoon red chilli powder

Instructions

• Add soaked dal to a pressure cooker with salt, turmeric powder, oil & water. Cook on high until the 1st whistle & on low till the 2nd whistle and take off the heat. If you prefer mushy dal, cook till the 3rd whistle. Let it depressurise by itself. Mash the dal using a whisk or ladle to get a smooth texture.
  ½ cup tur dal, ¼ teaspoon salt, ¼ teaspoon turmeric powder, 1 ½ cups water, 2 tablespoons groundnut oil or any neutral cooking oil
• Heat 2 tablespoons of oil in a pan or kadai, add cumin seeds and once they crackle, add asafoetida, garlic & saute on high for a few seconds till garlic is fragrant. Add ginger, green chilli and saute for a minute. Add onions & saute on low for 1-2 minutes till onions turn light golden. Add tomatoes & cook for 1-2 minutes till they soften. Add salt, cumin powder, red chilli powder, coriander powder & saute for a few seconds. Add the cooked dal, give a good mix and cook for 8-10 minutes till dal absorbs all the masalas. Take off the heat.
  ½ teaspoon groundnut oil or any neutral cooking oil, ½ teaspoon cumin seeds, ⅛ teaspoon asafoetida, 1½ teaspoons finely chopped garlic, ½ teaspoon finely chopped ginger, 1 green chilli, 1 medium onion, 1 tomato, ¼ teaspoon salt, ¼ teaspoon cumin powder, ¼ teaspoon red chilli powder, ½ teaspoon coriander powder
• While dal is hot, heat a tempering or tadka pan with ghee. Add cumin seeds and once they crackle, add garlic & fry for 1-2 minutes on low till the garlic is light golden. Add red chillies & let them roast for a few seconds till they turn deep red but not dark. Take the pan off the heat, add red chilli powder, mix well and pour the tadka on the hot dal. Garnish with coriander leaves and serve.
  1 ½ teaspoons ghee, ¼ teaspoon cumin seeds, 1 teaspoons finely chopped garlic, 3 red chillies, ¼ teaspoon red chilli powder, 3 tablespoons finely chopped coriander leaves

Video

Notes

1. Soaking dal before cooking, helps in cooking the lentils faster & helps to get smooth creamy consistency of the dal.
2. The tempering or tadka adds authentic flavour, so do not skip it.

Nutrition

Calories: 148kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 345mg | Potassium: 333mg | Fiber: 3g | Sugar: 4g | Vitamin A: 680IU | Vitamin C: 57mg | Calcium: 38mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Dal Tadka appeared first on My Food Story.

If you love idlis and dosas but want to make them a little more nourishing, this Ragi Idli Dosa Batter is the perfect place to start; simple, healthy, and absolutely delicious.

Starting your day with a plate of soft idlis or crispy dosas fresh off the pan is 100% guarantee of a wonderful day ahead. This Ragi Idli Dosa Batter recipe will only add a lil more to the same joy. It’s packed with all the wholesome goodness of finger millet that gives the idlis and dosas a little health and flavor boost. 

If you’ve loved our Idli Dosa Batter recipe before, this version will feel like the healthier cousin that’s just as easy to make. Ragi, or finger millet, is rich in calcium, iron, and fibre, making every bite nourishing and satisfying. 

Ingredients to Make Ragi Idli Dosa Batter

This Ragi Idli Dosa batter recipe calls for simple, pantry-staple ingredients. Here’s everything you’ll need:

• Ragi (Finger Millet): The star of this recipe. Gives the batter its earthy flavour and a big nutritional boost with calcium, iron, and fibre.
• Idli Rice: The base of the batter. I have used idli rice, basically parboiled short grain rice, as its higher starch content delivers great results. But any short grain rice variety such as sona masoori or kollam will work in a pinch too. 
• Urad Dal: Makes the batter light, creamy, and airy. 
• Poha (Flattened Rice): Keeps the batter light and helps make crisp dosas.
• Fenugreek Seeds (Methi): Aids the fermentation process and adds to the taste too. A little goes a long way.  
• Ice cubes/Ice cold water: To prevent the batter from heating up when grinding. 

What is Ragi & What Are The Benefits of Ragi?

Ragi is also known as finger millet and it is a nutritious gluten-free cereal grain rich in fiber, protein, calcium, and iron. Because of its high fibre content and low glycaemic index, benefits of ragi include aiding digestion, promoting bone health, managing weight and blood sugar, and improving your skin and hair.

How to Make Idli Dosa Batter

The process of making idli dosa batter takes about 20 minutes over a day. Yes thats all!! Here’s the timeline that you can follow.

DAY 1 (Morning) – Washing and Soaking

In the morning, you need to wash and soak the ragi, rice and lentils. While it’s a pretty straightforward process, here are some tips I find helpful:    

• When washing the ragi, rice and lentils, rub them between your fingers as you wash, and rinse in clean water 3-4 times till the water starts running almost clean. Doing so helps get rid of dust, impurities, and excess starch from the rice.  
• Soak the ragi, rice and lentils in clean water. They should be completely submerged and have at least an inch of water over them. Soaking the lentils makes it easy to grind and makes the batter nice and fluffy which is very essential for the texture. 

DAY 1 (Evening) – Grinding, Fermenting

In the evening, it’s time to grind the ragi, rice and lentils to make the batter. To do so: 

• Drain the excess water, transfer to a mixer jar, and grind. Using a mixer grinder can heat up the batter, which affects the flavour. Use ice cold water to prevent overheating and maintain the desired temperature. 
• The consistency should be such that it leaves a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The ground batter should feel very slightly gritty between your fingers.
• Pour the batter into a bowl that’s large enough so that there is room for the batter to rise. Mix the batter with clean hands as shown in the video – this is an important step as it helps in the fermentation so please don’t skip it. 
• Cover the bowl and set aside to ferment. Leave it in a warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster it’ll ferment. 

DAY 2 (Morning) – Using or Storing

The next morning or after, the batter should have increased by almost 1.5 times, and that’s how you know it’s fermented and ready for use. If you follow the exact measurements of this recipe, you should have approx 1.75 litres (6-7 cups) of idli and dosa batter -1 cup batter makes 6-7 idlis or 4-6 dosas depending on the size.

How To Tell If The Batter Is Fermented

• The batter will expand and almost double in size as it ferments. 
• When you mix the batter, you should be able to see tiny air bubbles in the batter (watch the video to see how fermented batter looks). It should look and feel frothy and airy
• The batter should smell mildly yeasty or sour
• If the batter smells very sour or smells bad, then it may have over fermented or gone bad. Unfortunately, there’s no coming back from this, so make sure the batter doesn’t get over fermented! 

Which is The Best Blender to Grind Ragi Dosa Batter

If you make idlis and dosas frequently, I highly recommend using an electrical wet grinder which produces a light, fluffy batter without heating it up. The disadvantage is that they take up more counter space and are quite big and bulky. 

Frequently Asked Questions

Top Tips to make the best Ragi Idlis & Dosas

• Add salt later: Only salt the portion you plan to use immediately. This keeps the rest of the batter from turning too sour while stored.
• Soak everything well: Give the ragi, rice, and dal enough time to soak. This helps them grind smoothly and ensures the batter ferments properly.
• Use cold water while grinding: Adding ice cubes or chilled water prevents the batter from heating up, which can slow down fermentation and affect flavour.
• Mix with your hands: Don’t skip this step! Mixing the batter by hand helps kickstart fermentation and gives the batter that light, airy texture.
• Watch the consistency: The batter should be thick but pourable, it should coat the back of a spoon and fall in ribbons when lifted.

How to Make Ragi Idlis

Step 1: Once your batter has fermented and doubled in volume, take the portion you’ll use and add ½ teaspoon salt just before steaming.

Step 2: Grease your idli plate with a little oil (or ghee), which helps the idlis demould easily.

Step 3: Pour the batter into the molds, filling them just shy of the rim (the batter will rise a little more during cooking).

Step 4: Steam on medium heat for about 10 minutes until a toothpick inserted in the centre comes out clean. Over-steaming makes ragi idlis dry.

Step 5: Let the idlis rest in the steamer for 2 minutes with the lid on, then cool for another 2-3 minutes before removing them gently with a spoon.

Tip: If the batter is slightly sour, skip adding sugar at this stage. If it tastes flat, a tiny pinch of sugar helps the idlis rise better and improve flavour.

How to Make Ragi Dosas

Step 1: Using chilled batter helps you spread the dosa thin and crisp. So make sure it’s either cold or room temperature, avoid using hot temperature batter.

Step 2: Heat your non-stick pan or seasoned cast iron tawa until water droplets sizzle and evaporate instantly. That’s your cue.

Step 3: Pour a ladle of batter onto the centre of the pan and spread in circular motion (for a thin dosa) or keep thicker for soft-roast style. Drizzle a teaspoon of oil or ghee around the edges.

Step 4: For a crisp edge keep heat on medium-high, cook for 30 seconds with lid, then another minute uncovered. For a softer version: cook on medium heat, cover for 30 seconds, then finish without flipping.Step 5: Flip once and cook for 30 seconds if you prefer it both sides roasted; otherwise, keep it single-sided for maximum crisp.

Tip: Serve immediately with chutney or sambar. Do not wait, as ragi dosas lose their crispness if left too long.

Equipments To Make Ragi Idlis & Dosas

For Idlis: You can make idlis in an idli stand in a regular Idli steamer. Alternatively, you can also place the idli stand inside a pressure cooker without using the whistle. If you don’t have an Idli stand – no worries! You can make idlis in greased steel tumblers that can withstand high heat!

For Dosas: A well-seasoned cast iron tawa or pan is the best for making dosas. A cast iron tawa will last you a lifetime, but keep it exclusively for making dosas and uttapams. A non-stick tawa is an easier alternative. I prefer the cast iron tawa because it heats up evenly, it stays hot for longer and the dosas come out extra crispy. Non-stick pans tend to overheat faster and spreading the dosas can become difficult after a while.

Recipes with Ragi Idli Dosa Batter

• Dhokla 
• Idli
• Dosa
• Appe / Paniyaram
• Mysore Masala
• Uttapam
• Dosa Waffle
• Schezwan Idli Fry 

Storage Tips

• Fridge: Store unsalted ragi idli dosa batter in a clean, airtight container for up to 3–4 days. When ready to use, take out only what you need and add salt before making idlis or dosas.
• Freezer: The batter can be frozen for up to a month. Portion it into smaller airtight containers or silicone trays so you can thaw just what you need. Let it defrost overnight in the fridge before using.
• Room Temperature: Once fermented, avoid leaving the batter out for more than a few hours. Warm weather can cause it to over-ferment and turn too sour.

Serving Ideas

This ragi idli dosa batter gives you endless breakfast (or dinner) options, it’s light, wholesome, and goes beautifully with a variety of sides. Here are some ideas to get you started:

• Recipes to try: Idli, Ragi Dosa, Appe / Paniyaram, Mysore Masala Dosa, Dosa Waffles etc. 
• With Coconut Chutney: A classic combo that never fails. Try our Coconut Chutney for that perfect creamy, nutty balance.
• With Sambar: Pair your hot idlis or crisp dosas with a bowl of Homemade Sambar for a hearty, protein-packed meal.
• With Tomato Chutney: Add a tangy twist with Tomato Chutney, it’s slightly spicy and brightens up every bite.

Ragi Idli Dosa Batter is now one of the regular recipes that has become part of my kitchen. It’s wholesome, light, and gives you that comfort of a homemade South Indian breakfast, but with a healthy twist.

If you’re already a fan of classic Idli Dosa Batter, this version is the perfect next step. Tried it out? Tag me on Instagram @my_foodstory, I’d love to see your breakfast table!

Watch Ragi Idli Dosa Batter Recipe Video

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Ragi Dosa Batter

This ragi dosa batter delivers the same soft, fluffy idlis and dosas as the regular dosa batter. But this one's wayyy healthier!

Course Breakfast

Cuisine Indian, South Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 persons

Calories 485kcal

Author Richa

Ingredients

• 1 cup ragi finger millet seeds
• 1 cup idli rice
• ½ cup urad dal
• ¼ cup poha
• 1 teaspoon fenugreek seeds methi
• 1 teaspoon salt divided
• ⅛ teaspoon sugar

Instructions

Day 1 morning

• Wash & soak ragi, idli rice, urad dal, poha, fenugreek seeds in enough water in a bowl so that there is at least an inch of extra water over the rice and dal. Soak for 8 hours.

Day 1 evening

• Once the grains have soaked for 8 hours, drain the excess water from the bowl.
• Grind till almost smooth with approx. 1 cup of water and 4-5 ice cubes in a mixer grinder. Add additional water if required. The consistency should be such that it can leave a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The ground batter should feel very slightly gritty between your fingers.
• Pour the batter into a bowl that’s large enough so that there is room for the batter to rise. Mix the batter with clean hands as shown in the video – this is an important step as it helps in the fermentation, so please don’t skip it.
• Cover the bowl and set aside to ferment. Leave it in a warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster it’ll ferment.

Day 2 – morning

• Once fermented, the batter should have become almost 1 ½ times its size with a slight dome shape and a wrinkle, bubbly layer on top. You should be able to smell a little sourness in the batter. This smell means it has fermented. If it is too sour, it has fermented too much! You can use a spoon to check the batter – the texture should be frothy with air bubbles.
• Take out 2 cups of batter in a bowl, add ½ teaspoon of salt and make idlis, dosa etc.

Making Idlis

• Heat water in an idli steamer and bring to a boil. Grease the idli plate with oil or ghee so its easier to demould the idlis.
• Only once the water in the steamer comes to a roaring boil, pour batter into the idli mould and fill them up almost to the top (as shown in the video)
• Place the idli mould in the steamer and steam on medium for 10 minutes till the idlis are cooked. To check doneness, insert a toothpick in the centre of idlis and it should come out clean.
• Let the idlis rest in the steamer for 2 minutes, then take it out and let it cool for another 2-3 minutes. Use a spoon or butter knife to demould idlis from the idli plate.

Making dosas

• Take 1 cup of batter in a bowl, add ⅛ teaspoon salt, ⅛ teaspoon sugar and mix well.
• Heat a non-stick pan or seasoned cast iron dosa tawa over medium heat. Once hot, reduce the heat to low & pour one ladle of dosa batter and pour in the center of the tawa. Spread by using the back of the ladle, moving it in concentric circles to form a big round dosa.
• Increase the heat to medium, drizzle a spoon of oil or ghee around the edges and in the center, cover with lid & cook for 30 seconds.
• Remove the lid and let this roast for 1-2 minutes till golden brown on medium. Flip it over and roast for 30 seconds. Flip it back, fold and serve hot.
• Follow the same steps for making the rest of the dosas.

Video

Notes

1. Ice cubes are added to avoid the batter from getting too hot while grinding.
2. Batter should be thick & fall in ribbons without being too runny.
3. Salt to be added to the quantity of batter you are using to avoid the batter getting too sour.
4. If you are not using all of the batter, store the remaining unsalted batter in an air tight container in the fridge for up to 3 days or freeze the batter for up to a month.
5. Do not over steam the idlis as they become dry & hard. 
6. Demoulding idlis easier, if they are cooled for a few minutes.
7. To check if the pan is hot enough to make dosa, sprinkle a few drops of water over the tawa & if it is ready, it should sizzle.
8. For best results, dosa should be fried on medium heat.

Nutrition

Calories: 485kcal | Carbohydrates: 102g | Protein: 15g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 593mg | Potassium: 316mg | Fiber: 6g | Sugar: 0.2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 5mg

The post Ragi Idli Dosa Batter | Millet Dosa Batter appeared first on My Food Story.

This Chettinad Chicken Curry is a beautifully layered, spicy, coconut-y, herby curry. Serve with rice, dosa, or roti, for a meal that’s delicious and unforgettable!  

If there’s one chicken curry that never fails to impress me, it’s this Chettinad Chicken Curry. When you make this at home, there’s something magical about the way your whole kitchen comes alive with the smells of pepper, curry leaves, and that nutty coconut. aroma fills up every corner.

This recipe has strong spicy flavors but it’s also comforting in the way only homemade food can be. A slow-roasted spice paste and a touch of coconut bring everything together into a rich curry that’s perfect for when you want something hearty and deeply satisfying. 

Chicken Chettinad Curry Ingredients

• Chicken: We have used boneless thigh chicken pieces as they remain juicy through the cooking process. You can use bone-in chicken, however I would not recommend using breast pieces.  
• Coconut oil: For that nutty, authentic South Indian flavors. You can use a neutral-flavored oil or ghee in a pinch, but it will alter the flavors slightly. 
• Whole spices: Mustard seeds, fennel seeds, and curry leaves for an earthy fragrance.
• Aromatics: Sliced sambar onions (or shallots), green chilli, red chilli, and ginger-garlic paste.
• Tomato puree: To bring slight sweetness and tang.
• Chettinad spice paste: Freshly ground cumin seeds, coriander seeds, dried red chillies, black pepper, fennel seeds, cinnamon, green cardamoms, and grated coconut; this is what gives the curry its peppery kick.
• For finishing: Chopped coriander leaves and a final handful of curry leaves.

Richa’s Top Tips

• Take your time with the spice paste: Slowly roast the spices and coconut till they smell nutty and just start to change colour. 
• Grind it fine: A smooth spice paste gives you that restaurant-style curry texture that coats every piece of chicken beautifully.
• Avoid chicken breast: Chicken breast pieces cannot withstand the longer cook time of this chicken curry and tend to become dry and stringy. 
• Don’t rush the simmer: Once everything’s in, let it bubble away gently. The chicken turns tender, and the flavours come together perfectly.

Frequently Asked Questions

Storage Tips

• Fridge: You can store leftover Chettinad Chicken Curry in an airtight container for up to 3 days. The flavours actually deepen over time, so it tastes even better the next day.
• Freezer: You can freeze the curry for up to a month. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
• Reheating: Warm the curry gently on the stovetop, adding a splash of water or coconut milk if it’s thickened in the fridge. Avoid high heat, slow reheating helps keep the chicken tender.
• Tip: If you’ve made a big batch, store the chicken and gravy separately. It keeps the texture just right when you reheat.

Serving Ideas

This spicy, rich curry deserves sides that balance and complement its strong flavours. Here are some of my favourite pairings to make it a complete South Indian-style meal:

• Over Steamed Rice: Simple basmati or sona masoori rice lets the flavours of the curry shine through.
• With Coconut Rice: Doubles up on the coconut goodness and adds a subtle sweetness that balances the spice.
• With Lemon Rice: A bright, citrusy side that lifts the warmth of the curry beautifully.
• With Ragi Dosa: A light, earthy pairing that turns this into a wholesome weekend lunch.
• Alongside Appams: The soft, lacey texture of appams works beautifully with the thick, spiced gravy.
• With Idiyappam (String Hoppers): A classic Chettinad-style pairing that soaks up all the delicious gravy.
• With Chapati or Phulka: If you prefer a simple bread option, this makes for an easy, comforting meal.

Customisation Ideas

• Make it richer: Stir in a bit of thick coconut milk or ghee toward the end for a creamy, slightly luxurious version that’s perfect for special occasions.
• Add veggies: Potatoes, mushrooms, or even drumsticks soak up the spicy Chettinad masala beautifully and make the curry more hearty.
• Use the spice paste elsewhere: The Chettinad masala is so versatile! Try it with paneer, prawns, or boiled eggs for a quick variation that’s just as flavourful.
• Swap the protein: If you’re not in the mood for chicken, this masala works equally well with mutton, fish, or tofu. Just adjust the cooking time to suit the protein.

Did You know?

Chettinad cuisine comes from the Chettiar community of Tamil Nadu, known for its vivid use of freshly ground spices and complex flavours. It’s one of the spiciest and most aromatic cuisines in India, with each household often blending its own secret masala mix.

Interestingly, traditional Chettinad curries were always cooked in clay pots over firewood, which gave them that signature smoky depth. And while chicken Chettinad is now famous across restaurants, the original versions often featured local meats like quail or crab!

This curry is a reminder on how simple ingredients can turn into something special with just a little time and care. The freshly ground spices, coconut, and curry leaves come together to create that unforgettable Chettinad aroma that lingers long after the meal.

Once you make it from scratch, you’ll see why people love this curry so much. Don’t forget to tag @my_foodstory on Instagram when you try it!!

Watch Chettinad Chicken Curry Recipe Video

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Chettinad Chicken Curry

Chettinad Chicken Curry is made with whole ground spices, is fragrant, fiery hot and a popular Tamil Chicken recipe.

Course Main Course

Cuisine Indian, South Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 401kcal

Author Richa

Ingredients

• 500 grams chicken boneless thigh, cut into 3/4th inch cubes
• ½ teaspoon turmeric powder
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• ½ teaspoon fennel seeds or saunf
• 3 – 4 sprigs curry leaves divided
• 25 sambar onions approx. ¾ cup thinly sliced
• 1 green chilli slit
• 1 red chilli whole
• 1 teaspoon ginger garlic paste
• ¼ cup tomato puree
• ¾ teaspoon salt
• 1 – 1 ¼ cup water divided
• 1 tablespoon chopped coriander leaves

spice paste

• 1 tablespoon cumin seeds or jeera
• 1 tablespoon coriander seeds or dhaniya
• 6 byadgi or kashmiri red chillies dry
• 1 teaspoon black pepper whole or kali mirch
• ½ teaspoon fennel seeds or saunf
• 1 inch cinnamon
• 4 green cardamoms
• ¼ cup grated coconut
• ¼ – ½ cup water

Instructions

• Marinate chicken with turmeric powder and set aside.
  500 grams chicken, ½ teaspoon turmeric powder
• Add all the ingredients under spice paste except water and dry roast on a low flame for 3-4 minutes till they start smelling nutty and the coconut is a light golden. be careful not to burn the spices. grind with ¼ – ½ cup of water into a fine paste.
  1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 6 byadgi or kashmiri red chillies, 1 teaspoon black pepper, ½ teaspoon fennel seeds, 1 inch cinnamon, 4 green cardamoms, ¼ cup grated coconut, ¼ – ½ cup water
• in a pan, heat coconut oil and add mustard seeds and fennel seeds. Once they start crackling, add 3 sprigs of curry leaves, onions, green chilli, red chilli and ginger garlic paste. Cook until the onions are a light pink. add the ground spice paste and cook for 5-7 minutes. Add tomato puree and cook for 5-6 minutes till the rawness goes & oil separates from the masala.
  2 tablespoons coconut oil, 1 teaspoon mustard seeds, ½ teaspoon fennel seeds, 3 – 4 sprigs curry leaves, 25 sambar onions approx. ¾ cup, 1 green chilli, 1 red chilli, 1 teaspoon ginger garlic paste, ¼ cup tomato puree
• Add marinated chicken and saute for 2 minutes. Add ¼ cup of water and salt, cover and cook on low for 15 minutes till the chicken is cooked well. Keep checking the gravy every 5-6 minutes as it tends to stick to the bottom of the pan. If so, add 2-3 tablespoons of water and continue cooking.
  1 – 1 ¼ cup water, ¾ teaspoon salt
• garnish with the remaining 1 sprig of curry leaves and chopped coriander leaves.
  1 tablespoon chopped coriander leaves

Video

Notes

1. I prefer coconut oil for this recipe, but you use an oil of your choice or even ghee
2. Feel free to increase or reduce the number on chillies based on your preference
3. We have used boneless chicken pieces, but bone-in chicken pieces would work equally well. 

Nutrition

Calories: 401kcal | Carbohydrates: 41g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 557mg | Potassium: 1083mg | Fiber: 10g | Sugar: 18g | Vitamin A: 982IU | Vitamin C: 146mg | Calcium: 130mg | Iron: 6mg

This article was researched and written by Harita Odedra.

The post Chettinad Chicken Curry appeared first on My Food Story.

Spicy, nutty, and full of personality, this classic Maharashtrian thecha is the easiest way to give your everyday food a desi twist.

Somewhere between its smoky heat from green chillies, the sharp bite of garlic, and the crunch of roasted peanuts, thecha finds its magic. This Maharashtrian classic is unapologetically flavourful and instantly wakes up any simple plate of food.

Traditionally pounded by hand for that rustic texture, thecha is quick to make and needs just a few pantry staples. It’s one of those condiments you will always find in my fridge, right alongside my trusty chilli oil, homemade tomato ketchup, and green coriander chutney. If you love big, punchy flavours, this is one recipe you should save.

Ingredients for Thecha

• Green Chillies: The heart of thecha recipe. Use the spicy ones for that iconic fiery kick or a milder variety if you want a less intense heat.
• Garlic: Adds a sharp, earthy depth that balances the spice beautifully.
• Peanuts: Roasted and de-skinned, they bring texture and a nutty flavour that mellows the heat.
• Coriander Stems and Leaves: A touch of freshness that brightens the chutney.
• Oil: Helps blister the chillies and garlic, and adds a smokey flavor. Use any neutral-flavored oil with a high smoke point. 
• Salt: To season

Richa’s Top Tips

• Use a mortar and pestle: Thecha gets its signature texture and flavor when pounded by hand. A mixer works too, but keep it coarse.
• Adjust the heat: Green chillies vary in spice, so taste as you go. You can mix hot and mild chillies for better balance.
• Roast the ingredients right: Let the chillies and garlic blister nicely, that smoky aroma is what gives thecha its bold flavor.
• Add peanuts last: Pound or blend them at the end so they stay slightly chunky and add crunch.

Frequently Asked Questions

Thecha Dishes You’ll Love

Once you make a batch of thecha, you’ll want to put it on everything (& honestly you should). Here are a few easy, flavour packed recipes for you to try

Thecha Naan:  Imagine this soft buttery thecha naan with a generous amount of butter mouth watering bold desi flavour. It’s the perfect sidekick for some dal & chilled raita on the side.

Thecha Paneer: Crispy on the outside and soft on the inside, this paneer appetizer will disappear right off the plates. Serve them hot at your diwali party and wow your guests. 

Thecha Chicken: Juicy chicken pieces marinated in thecha air fried to crisp golden perfection will be the talk of your diwali get together. This one a total winner for spice lovers. 

Storage Tips

• Fridge: Store Thecha in a clean, airtight glass jar for up to 3-4 days. Add a thin layer of oil on top to help preserve its freshness,flavor, and color.
• Freezer: You can freeze this thecha recipe for up to a month. Portion it into small airtight containers or silicone trays for easy use.
• Room temperature: Avoid leaving it out for more than a couple of hours, especially in warm weather, as the garlic and peanuts can turn rancid.

If you love bold, fiery flavours, Thecha deserves a spot in your kitchen. It’s quick, rustic, and adds instant excitement to any meal. Whether you pair it with bhakri, spoon it over rice, or use it as a dip for snacks, this little chutney packs a big punch.

Try it once, and it might just become your go-to condiment for when you need something that wakes up your taste buds. And if you make it, don’t forget to tag @my_foodstory, I’d love to see your versions!

Watch Thecha Recipe Video

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Thecha Recipe

Spicy, nutty, and full of personality, this classic Maharashtrian thecha is the easiest way to give your everyday food a desi twist.

Course Side Dishes

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 198kcal

Author Richa

Ingredients

• 2 tablespoons cooking oil
• 30 green chillies whole, stems removed
• 15 garlic cloves whole
• ½ teaspoon salt
• 2-3 green coriander stems and leaves
• 2 tablespoons roasted de-skinned groundnuts

Instructions

• Heat oil on a tava or shallow pan, add green chillies and garlic. Let them blister on all sides – this takes 2-3 minutes.
  2 tablespoons cooking oil, 30 green chillies, 15 garlic cloves
• Add them to a mortar and pestle, along with salt, coriander stems and leaves, groundnuts and pound them to a coarse paste.
  ½ teaspoon salt, 2-3 green coriander stems and leaves, 2 tablespoons roasted de-skinned groundnuts

Video

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1418mg | Potassium: 88mg | Fiber: 12g | Sugar: 11g | Vitamin A: 68IU | Vitamin C: 44mg | Calcium: 27mg | Iron: 0.4mg

This article was researched and written by Harita Odedra.

The post Thecha Recipe | How to Make Thecha appeared first on My Food Story.

This vegan tamale pie is as cozy as it sounds! A layer of spicy bean chili is smothered by a golden cornbread crust, then topped with vegan cheddar cheese shreds. Tuck in for a delicious comfort-food experience.

One-dish dinners like this cheezy vegan Mexican black bean casserole are my favorites to make and eat. Another meal I make often, especially during the cooler months, is a vegan hot tamale pie.

In the southwestern Tex-Mex tradition of smothering a bean chili with other tasty foods, much like this vegan frito pie or these vegan chili fries, a tamale pie tops a yummy chili with a layer of cornbread.

This is a classic American casserole recipe, the stuff of old school cafeteria lunches and the kind of food you make when you want all the fun of eating a tamale without all the work. And what a fabulous dish it is, with layers of a hearty bean chili, golden cornbread and gooey, melting vegan cheddar cheese.

I add vegan sausage to this recipe along with the beans for an extra bump of protein (largely because I have a teen who's preoccupied with building his muscles), but it's optional and you can make this vegan tamale pie just as delicious with beans alone.

This is a rather easy recipe to pull off and although the hour-long cooking time might make you want to save it for a weekend, you could pull it off for a weeknight with some planning.

Let's get cooking!

Why you will love this recipe

• Hearty and delicious. This really is comfort food at its best. The contrasting textures of the fluffy cornbread, the meaty chili and the melting but slightly crispy vegan cheese are amazing.
• One-dish meal. You get everything in this recipe--veggies, heart-healthy protein and carbs from the cornbread. No need to make anything else!
• Healthy. There are so many good-for-you ingredients packed into this recipe, including the veggies and beans.
• Suited to all diets. The recipe is vegan, gluten-free, soy-free and nut-free.

Ingredients

• Onions. Use any kind you have on hand, but red is best for flavor.
• Garlic. You can vary the amount of garlic you use depending on how much garlicky flavor you like. I love lots of garlic here.
• Vegetables: zucchini, tomato and tomato paste. You can also use green bell peppers and/or frozen corn instead of zucchini.
• Black beans. You can also use kidney beans or pinto beans. Canned beans are fine and that's what I used, but you can also use beans cooked from scratch.
• Pickled jalapeno peppers. These add a nice hit of spice and flavor. Use less if sensitive to heat.
• Spices: Smoked paprika, ground cumin, chipotle chili in adobo sauce and chili powder.
• Mexican oregano. You can use dried sage or rosemary instead.
• Cornmeal. Use stoneground cornmeal, yellow or white cornmeal are both fine.
• Leavening for cornbread: Baking powder and baking soda.
• Shredded vegan cheddar cheese

How to make vegan tamale pie

.1. Heat oil over medium heat. Add onions with a pinch of salt and saute until they turn soft.

2. Stir in garlic and saute for a minute.

3. Stir in the zucchini and cook 2-3 minutes until it begins to soften.

4. Add the smoked paprika, chili powder, ground cumin, chipotle chili and Mexican oregano. Mix well.

5. Stir in the vegan sausage and saute for a couple of minutes, breaking up any larger pieces with the ladle.

6. Stir in the beans followed by the tomato paste and a cup of water and mix well. Bring to a boil.

7. Stir in the tomato and pickled jalapeno peppers.

8. Bring back to a boil, add salt as needed, then turn off heat.

9. In a bowl whisk together the cornmeal, baking powder, baking soda and salt.

10. Whisk the vegan yogurt with ½ cup water.

11. Add the vegan yogurt to the cornmeal and mix with a spatula.

12. Stir in chopped pickled jalapeno peppers.

13. Ladle the chili into a four-quart casserole dish in an even layer. Sprinkle on half the vegan cheese shreds.

14. Spoon the cornbread batter over the top in an even layer. Sprinkle on the remaining cheese shreds. Bake in a preheated 375 degree Fahrenheit/190 degree Celsius oven for 40 minutes or until the cornbread is golden. Let stand 10 minutes before serving.

Recipe FAQs

Make-ahead and storage instructions

• Make-ahead: Assemble the pie, cover tightly with cling wrap and refrigerate for up to three days. Remove cling wrap and bake an hour before serving. You can also cover the pie in freezer wrap and freeze for up to four months.
• Refrigerate: Store leftovers in the fridge for up to four days.
• Freeze: Freeze the vegan tamale pie for up to four months.

Helpful tips

• If you have an enameled large cast iron skillet or any skillet that can go from the stove to the oven, you can skip transferring the chili to a baking dish and reduce cleanup.
• If you don't have chili powder, no worries. Double up on the cumin and smoked paprika.
• For a less spicy tamale pie, replace the pickled jalapenos with an equal quantity of sliced, canned black olives.
• If frozen veggies are all you have, that's fine. Use frozen veggies like corn, peas or cauliflower in this recipe instead of zucchini.
• For a pop of fresh flavor, scatter a few chopped scallions or cilantro over the baked vegan tamale pie before serving. You can also top the serving with a dollop of vegan sour cream.

More yummy vegan casserole recipes

If you love this vegan tamale pie recipe, be sure to check out more gluten-free vegan recipes on Holy Cow Vegan!

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Vegan Tamale Pie

This vegan tamale pie is as cozy as it sounds! A layer of spicy bean chili is smothered under a layer of golden cornbread, then topped with vegan cheddar cheese shreds. Tuck in for a delicious comfort-food experience.

Course Dinner

Cuisine American, Tex-Mex

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 8 servings

Calories 469kcal

Author Vaishali · Holy Cow Vegan

Equipment

• Bowls
• Skillet
• 2-3 quart baking dish

Ingredients

For chili

• 1 tablespoon avocado oil (or any neutral oil)
• 1 large onion (finely chopped)
• 1 tablespoon garlic (crushed into a paste or minced)
• 2 medium zucchini (diced)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional)
• 2 teaspoon chili powder
• 1 chipotle chili (with 1 teaspoon of the adobo sauce)
• 1 teaspoon Mexican oregano (can replace with dried sage or rosemary)
• 16 oz vegan sausage (optional*. Or use any vegan meat crumbles)
• 28 oz black beans (canned or cooked. Drain out all water. Can also use pinto beans.)
• 6 oz tomato paste
• 1 medium tomato (diced)
• ¼ cup pickled, sliced jalapeno peppers (divided. Use less if sensitive to heat)
• Salt to taste
• 6 oz vegan cheese shreds (divided)

For cornbread topping

• 1 cup stone-ground cornmeal
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup vegan yogurt (homemade or store bought)
• 2 tablespoons pickled, sliced jalapeno peppers

US Customary - Metric

Instructions

Make chili

• Heat oil over medium heat. Add onions with a pinch of salt and saute until they turn soft.
• Stir in garlic and saute for a minute.
• Stir in the zucchini and cook 2-3 minutes until it begins to soften.
• Add the smoked paprika, chili powder, ground cumin, chipotle chili and Mexican oregano. Mix well.
• Stir in the vegan sausage and saute for a couple of minutes, breaking up any larger pieces with the ladle.
• Stir in the beans followed by the tomato paste and a cup of water and mix well. Bring to a boil.
• Stir in the tomato and pickled jalapeno peppers.
• Bring the chili back to a boil, add salt as needed, then turn off heat.

Make cornbread

• In a bowl whisk together the cornmeal, baking powder, baking soda and salt.
• Whisk the vegan yogurt with ½ cup water.
• Add the vegan yogurt to the cornmeal and mix with a spatula.
• Stir in chopped pickled jalapeno peppers.

Assemble the tamale pie

• Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
• Ladle the chili into a baking dish in an even layer. Sprinkle on half the vegan cheese shreds.
• Spoon the cornmeal mixture over the top in an even layer. Sprinkle on the remaining cheese shreds. Bake for 40 minutes or until the cornbread is golden. Let stand 10 minutes before serving.

Notes

• If you skip the vegan sausage, add another 14 oz black beans or pinto beans to the recipe.
• For a thicker cornbread layer, double all cornbread ingredients but keep the baking soda quantity the same -- ½ a teaspoon.
• You can use a readymade cornbread muffin mix for the cornbread layer but be sure to read the ingredient labels. Jiffy came out with a vegan corn muffin mix, but the traditional Jiffy corn muffin mix has lard, or animal fat, in it. Bob's Red Mill also makes a vegan corn muffin mix and there probably are more on the market.

Make-ahead and storage instructions

• Make-ahead: Assemble the pie, cover tightly with cling wrap and refrigerate for up to three days. Remove cling wrap and bake an hour before serving. You can also cover the pie in freezer wrap and freeze for up to four months.
• Refrigerate: Store leftovers in the fridge for up to four days.
• Freeze: Freeze the vegan tamale pie for up to four months.

Helpful tips

• If you have an oven-safe enameled cast iron skillet or any skillet that can go from the stove to the oven, you can skip transferring the chili to a baking dish and reduce cleanup.
• If you don't have chili powder, no worries. Double up on the cumin and smoked paprika.
• If frozen veggies are all you have, that's fine. Use frozen veggies like corn, peas or cauliflower in this recipe instead of zucchini.
• For a pop of fresh flavor, scatter a few chopped scallions or cilantro over the baked vegan tamale pie before serving.

Nutrition

Calories: 469kcal | Carbohydrates: 58g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 936mg | Potassium: 1067mg | Fiber: 16g | Sugar: 6g | Vitamin A: 984IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 4mg

The post Vegan Tamale Pie appeared first on Holy Cow Vegan.

This Gujarati Trevti Dal recipe is a delicious and creamy mixed lentil dish that is simple to prepare. A versatile Indian recipe that is a combination of three dals can easily be made vegan and gluten-free. All you need is 30 minutes!

“Trevti”, a Gujarati word means three; that’s why in this Trevti dal recipe, three different dals (lentils) are used. The blend of dals in this recipe creates a perfect balance of flavor and texture, rendering a creamy texture.

A popular dal from Gujarati cuisine, trevti dal is also known as chevti dal or yellow dal and typically has no onion or garlic. This makes for a simple recipe that can easily be prepared for lunch or dinner and can be served as a soup or with rice.

This mixed lentil dish is a mildly flavored dal, making it perfect for small children who may not like things very spicy quite yet. It can be made by either using the stovetop pressure cooker method or the Instant Pot method, and both ways of preparing trevti dal are quick, easy, and mainly hands-off.

Reasons to love this recipe

• This Gujarati dal recipe is ready in just 30 minutes.
• Vegan-friendly and plant-based, making it a healthy and inexpensive option.
• High in protein and nutrient dense.
• Needs only a few ingredients – it is a no-onion-garlic dal recipe.

Here’s what you need to make the recipe

Variations to try

• For a dose of green, add spinach.
• Temper with ghee for a flavorful twist.
• You can also add the tempering at the end right before serving.
• Add curry leaves during tempering to amp up the flavor of this dal.
• Finish off with tempering instead of starting with it.
• Add onions and garlic – saute the chopped onions and garlic after adding the spices. Cook till the onions soften.

Prep ahead and storage tips

Refrigerator: Stores well in the refrigerator for up to 3 days.

Freezer: If you want to prep ahead, you could always make a double batch and stash it in the freezer for up to a month. Thaw overnight in the refrigerator before use.

Reheat: You can reheat trevti dal either in the microwave or stovetop. The dal thickens in the refrigerator, so you may have to add water to get it to the consistency you desire before you reheat it.

Other simple dal recipes to try

• Gujarati dal – a treasured recipe that has been adapted to cook in the Instant Pot. Best of all? You can cook your rice simultaneously, thanks to the pot-in-pot method.
• Instant Pot Langarwali Dal –  a creamy mixed lentil curry that cooks effortlessly in the Instant Pot.
• Moong dal khichdi – This one-pot, 5-ingredient meal is easy on your stomach and is perfect for all ages.
• Dal palak (Spinach and Tomato Dal) – This hearty, vegetarian spinach dahl cooks up in one pot for a comforting meal you can easily pair with fresh rice or roti.

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Trevti Dal (Instant Pot + Stovetop)

This Gujarati Trevti Dal recipe is a delicious and creamy mixed lentil dish that is simple to prepare. A versatile Indian recipe that is a combination of three dals can easily be made vegan and gluten-free. All you need is 30 minutes!

Course Lunch/Dinner

Cuisine Indian

Keyword restaurant style

Method Instant Pot, Stovetop

Diet Gluten-free, Vegetarian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 195kcal

Author Anushree Shetty

Equipment

• Electric Pressure cooker

Ingredients

• 2 tablespoons avocado oil
• 1 teaspoon cumin seeds
• ⅛ a pinch of asafoetida hing
• 1 inch ginger grated
• 2 Kashmiri red chilies
• 2 cloves (laung)
• 1 bay leaf
• 2 Indian or Thai green chilies (Bird's eye) chopped
• ¼ cup chana dal
• ¼ cup tuvar dal
• ¼ cup moong dal
• ½ teaspoon turmeric powder
• salt to taste
• 1 tablespoon lime juice
• 3 tablespoons finely chopped cilantro / coriander leaves for garnishing

US Customary – Metric

Instructions

Instant Pot method

• Add oil to the steel insert of the Instant Pot and press the Saute function and set it to “medium” and wait till the display reads “Hot.” Add cumin seeds and as they begin to sizzle add asafoetida.
  2 tablespoons avocado oil, 1 teaspoon cumin seeds, 1/8 a pinch of asafoetida
  
• After 10 seconds, add cloves, bay leaf, ginger, Kashmiri red chili, and green chilies. Saute for about 30 seconds till the raw taste of ginger disappears.
  1 inch ginger, 2 Kashmiri red chilies, 2 cloves (laung), 2 Indian or Thai green chilies (Bird's eye), 1 bay leaf
  
• Wash the dals and add them to the steel insert along turmeric powder and salt with 2.5 cups of water.
  1/4 cup chana dal, 1/4 cup tuvar dal, 1/4 cup moong dal, 1/2 teaspoon turmeric powder, salt to taste
  
• [Optional Step] – You can cook Basmati rice along with dal. Place a trivet over the dal.
• Place the bowl with rice and water over the trivet. For 1 cup of Basmati rice, add 1.25 cups of water.
  
• Press the “Warm / Cancel” button and then select “Pressure Cook.”  Adjust the time to 10 minutes and set the pressure selection to high.
• Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
• Once the cooking cycle is complete allow the pressure to release naturally.
• Carefully remove the rice using tongs.
  
• Dilute the dal if required. Add lime juice and cilantro. Mix well.
  1 tablespoon lime juice, 3 tablespoons finely chopped cilantro / coriander leaves for garnishing
  
• Serve it hot with rice and a veggie side dish.
  

Stovetop method

• Heat a tablespoon of oil in a pressure cooker. Add cumin seeds and as they begin to sizzle add asafoetida.
• After 10 seconds, add cloves, bay leaf, ginger, Kashmiri red chili, and green chilies. Saute for about 30 seconds till the raw taste of ginger disappears.
• Wash the dals and add them to the steel insert along with turmeric powder and salt with 2.5 cups of water.
• Close the cooker and wait till the vent goes off 4 times [ Note: Every cooker works differently and mine takes that long to get the dal nicely cooked]
• Shut the gas off and allow to cool naturally.
• Open cooker and mix well and then garnish it with lime juice and coriander leaves.

Nutrition

Calories: 195kcal | Carbohydrates: 25g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 90mg | Potassium: 102mg | Fiber: 7g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 36mg | Calcium: 40mg | Iron: 2mg

The post Trevti Dal (Creamy Mixed Lentils) appeared first on Simmer to Slimmer.

Kimchi is a fermented salty, mildly sweet, sour and spicy Korean condiment. The most common kind of Kimchi is made with salted Chinese cabbage, white radish, carrot, spring onion greens and a variety of seasonings. This condiment can be made with other vegetables too. While Kimchi tends to have non-vegetarian ingredients traditionally, it can be made vegetarian too. Today I’m sharing my recipe for a vegetarian/ vegan Easy Kimchi. Since it is fermented, it is a gut healthy food.

Kimchi is believed to have originated in Korea over 3000 years ago as a way to preserve summer produce for the extremely cold winters. Originally Kimchi was made only with radish. Increased trade with other countries during the Goryeo period meant other vegetables were grown and used in Kimchi. There also very many different ways of making and seasoning Kimchi. I believe Koreans make about 200 different kinds of Kimchi!

I discovered Kimchi thanks to Korean dramas! Sometime towards the end of the pandemic, I discovered the world of Korean drama thanks to my daughter. It showed me a people and culture I found interesting. While television drama isn’t the best source of authentic information, it can be an introduction to many things. So I learnt that Koreans seem to love alcohol (beer and soju especially), pork any which way, Korean beef, takeaway food, tteokbokki, rameyon, kimbap, kimchi, and rice among other things.

Korean meals typically are centred on cooked rice or rice porridge, and a broth/ soup or stew or both. You may also find noodles and/ or dumplings. These come with a variety of “banchan” or side dishes, one of which Kimchi is generally a given. These vegetable, seafood and meat side dishes will vary in number and help balance out the meal nutritionally.

My Easy Kimchi is not made the traditional way, so it isn’t authentic in that sense. I have made adjustments based on ingredient availability and personal taste preferences. Let’s start with the ingredients for Kimchi. While Kimchi is not really difficult to make, it does involve a number of ingredients.

Chinese cabbage, Napa or Savoy cabbage is the best cabbage to use for Kimchi. The Koreans use a different variety of radish in Kimchi, but regular white (Indian mooli) or Daikon radish works well. You can make Kimchi without it too. Other vegetables in Kimchi include carrot, spring onion greens and chives. These have to be cut wuite thin and long about the length of matchsticks. The spiralizing blade on my peeler does a perfect job of this.

The first step to making this dish is to clean and salt the Chinese cabbage. In my shorter Kimchi recipe, the salted cabbage is allowed to sit for a couple of hours. The slat draws out the water in cabbage. The cabbage is then rinsed well with water before proceeding further. Cabbage is not cut but brined and salted leaf by leaf for traditional Kimchi. My easy version calls for cutting the cabbage into chunks and tossing in salt.

The next important step is make the cooked Kimchi paste. For this a little bit of rice flour is cooked into a slurry with stock or water. I prefer to use brown rice flour and water. Vegetable stock will give a more umami flavor. This slurry is blended into a smooth paste with ginger, garlic, onion, sugar (I prefer jaggery), soy sauce, and soaked red chillies/ red chilli powder or Gochu-jang paste. Gochu-jang is a Korean fermented spicy red chilli paste. You can buy it or make your own using one of the many recipes on the net.

Koreans generally love spicy food. The fire and deep red colour in this Korean condiment comes from Gochu-garu (Korean red chilli flakes/ powder) or Gochu-jang (red chilli paste). I used ready made Gochu-jang. Dried red Byadgi chillis work well too. Soak them in a little water and add while grinding the Kimchi paste.

Sugar is added to sweeten the cooked paste that makes this condiment, but I have come to prefer powdered jaggery. That’s not traditional at all but I like it like that. The sour taste or tang in Kimchi comes from fermentation. I like a slight tang in my Kimchi, but do not like it very fermented. I have worked around this by adding a little tamarind pulp to the Kimchi paste. This gives this condiment a slight tang without the fermentation normally needed to produce it. You can leave it out if you prefer.

What can you do with Kimchi? Eat it as a side dish with rice, noodles, dumplings, rice porridge/ kanji or even with bread. It’s a really good ingredient to use in a sandwich. So here is my version of Kimchi. Please feel free to adjust quantities of the ingredients to suit your taste.

The post Easy Kimchi appeared first on My Diverse Kitchen - A Vegetarian Blog.

It’s Navarathri season once again. Navratri, the Festival of Nine Nights is here again (“Nav” meaning nine and “Ratri” meaning night). This festival lasts ten days and reveres and celebrates the nine forms of the Hindu Godess Durga or Shakti (energy of the universe). The festival is celebrated according to the traditional Lunar calendar and starts on the new moon day falling between September 15thand October 15th every year. Special food for Neivedhyam or ritual offering is cooked for each day. Apart from the usual festive fare, this time I decided to make Coconut or Narkel Sandesh as well. Sandesh made with coconut and moulded in half moon shapes is called Chandrapuli.

Sandesh, pronounced Shondesh, is a milk based sweet from the eastern Indian regions of Bengal and Orissa. It is also made in parts of Bangladesh. Full fat cow’s milk is curdled and drained to make a soft cheese called Chenna. This is kneaded further till soft and cooked with sugar or palm jaggery. The resulting dough is shaped in clay or wooden moulds.

Medieval Bengali literature mentions a sweet called Sandesh though the ingredients aren’t known. The modern Channa/ Chenna based Sandesh is thought have origins in the 17^th century when the first Portuguese settlers in Calcutta brought cheese making techniques with them. Before this curding milk wasn’t done and even considered inauspicious. Bengali sweet makers quickly adopted the cheese making techniques, and became inventive in using cheese in sweets. Thus they say, Sandesh was also born.

The word Sandesh, in Hindi at least, means message. With some stretch of imagination, people tend to liken the confectionery to a sweet and happy message. Which isn’t all that far from the truth, I guess. Sandesh is mildly sweet and is definitely about happiness.

At its simplest is Kanchagolla, a very soft and moist Sandesh rolled into laddoo like balls. Then there’s the beautifully moulded Sandesh that we’re all more familiar with. Sandesh can be creamy or coarse in texture, soft or firmer depending on what variety it is. It can be sweetened with sugar or “nolen gur” or “patali gur”, the famed Bengali date palm jaggery. Sandesh can also be flavoured  according to preference. There is also Jol Bhara Sandesh, a type of moulded Sandesh with a sweet liquid filling. So Sandesh is a sweet that lends itself creative variations.

Kerala is the land of coconuts among other stuff, so I chose to make Coconut or Narkel Sandesh. My friend Sayantani sent me a beautiful set of clay and wooden Sandesh moulds and Navarathri seemed as good a time as any to try them out. It’s just the beginning of palm jaggery season in West Bengal, so I used locally sourced jaggery.

Sandesh is not very difficult to make, though it can take a little time and planning. You have to start with making the Channa/ Chenna. This is done by curdling full fat cow milk with an acidic agent, usually lime juice or yogurt. It is important that the curdling process forms a very soft cheese, softer than for paneer. Cow milk is good for this, as is the amount of lime juice or yogurt used for curdling it. Once the milk cheese has been drained, it must be kneaded well using the heel of the palm. This ensures soft and creamy Channa/ Chenna.

Once the milk cheese is soft and smooth enough it is mixed with sugar or jaggery. Here I’ve also added mawa/ khoya for a more milky taste and fresh coconut. Running the fresh grated coconut in the blender a couple of times produces a smoother mouth feel. This mixture is then cooked over low to medium heat, with frequent stirring until, it becomes less moist and dough like.

The cooked dough is shaped by pressing it into Sandesh moulds. If you don’t have Sandesh moulds, you can roll the dough mixture into small 1 inch balls. You can also decorate them using cookie press moulds.

The post Coconut or Narkel Sandesh appeared first on My Diverse Kitchen - A Vegetarian Blog.

Once again, it’s that time of the year when we celebrate Ganesh Chathurthi. This means that a variety of Modaks will be made. This year I’m sharing a recipe for easy to make Saffron Pistachio Modak.

Ganesh Chathurthi, also known as Vinayaka or Pillayar Chathurthi celebrates the birth of Lord Ganesha. Lord Ganesha, the elephant headed Hindu God is worshipped and his blessings are always invoked for auspicious beginnings. He is also very well known for his love of good food especially sweets. Depictions of him always show him carrying a Modak (sweet) in one palm.

Modak or Modakam/ Kozhukattai as refer to them, are made and offered during Ganesh Chathurthi celebrations. They’re round in shape o the bottom with a pointy top where the dumpling wrapper is gathered and sealed. This festival and offerings are different across India though the Modak is a constant.  We offer Modakam or Kozhukattai that are steam cooked rice dumplings with sweet or savoury fillings.

Deep fried Modaks made with wheat flour wrappers are made in other parts of the country. These have a longer shelf life, whereas the steamed kind must be eaten the same day they’re made. In the Northern parts of India Modak also refers to milk sweets which are shaped the same way and offered during Ganesh Chathurthi. Today’s Saffron Pistachio Modak is this type of milk based sweet.

This is an easy recipe to make provided you have two things on hand – mawa/ khoya and the mould for shaping Modak. Mawa/ khoya are thick unsweetened milk solids. It is made by slow cooking and reducing full fat milk till it all the water in milk evaporates. Mawa/ khoya can be bought from local diaries or shops in most parts of India. If you choose to make it, do it ahead, as it is a lengthy process.

The moulds are available in stores or online. They’re available in plastic, metal or wood, if you’re lucky to find them. Use the smaller moulds to make them, as these Modak are rich and should be bite-sized. If you don’t have the moulds, you can still make these. Just shape them in peds or flattish discs.

Otherwise, all you need beyond mawa/ khoya and the moulds are sugar, cardamom, saffron, a little milk to dissolve it in and pistachios. Everything goes into a thick walled pan and is cooked till it comes together as a thick dough like paste. You can adjust the consistency of the mixture with a little milk (if very crumbly) or a little bit of full fat milk powder (if not thick enough) as you cook it. This paste is then shaped while warm using the moulds. Allow them to sit, covered, overnight at room temperature to set and they’re done.

The post Saffron Pistachio Modak appeared first on My Diverse Kitchen - A Vegetarian Blog.