The Indian festivities means loads of food and fun for us. I try to make and store simple and quick sweets and snacks for us and our families and friends. Not too large batches though, so my family could relish varieties. This is one such recipe which we love and I am glad to share here as the Ganapati festival is approaching.
I have used minimal 5 ingredients to make this and this simple recipe is so good. I bet you cannot stop at one laddoo. Oh, and this was a hit in my family with kids too.
How to make this?
Sauté 1.5 cups scraped coconut in 2 tsps ghee until fragrant. Add 1 cup jaggery and cook until the jaggery melts and comes together as moist mixture. Add 1/4 tsp of cardamom powder. In a separate pan, add 1/2 tsp ghee and sauté white sesame seeds until fragrant. Add this to the coconut mixture when cooled. Make laddoos and enjoy! Store these in an airtight container for upto 4-5 days. Find more specifics in the recipe card below.
If you like this coconut & sesame laddoos recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handle.
My love for spaghetti is pretty evident from how frequently I post the recipes on this blog. This is one thing so comforting for me. Today, I had to cook a meal only for myself. Usually when I am alone at home, I prefer getting food from outside instead of cooking just for me. But today was an exception and I absolutely enjoyed cooking a meal for me. Needless to say it had to be only spaghetti!
How to make this?
To make this, put 1 portion of spaghetti to boil in salted water. While that cooks, mince 1 tbsp garlic and slice 5-6 mushrooms. Drain the spaghetti and save 1/4 cup cooked water.
Heat a tbsp of butter on medium low heat until the butter melts and then foams. Slowly swirl the pan in intervals. After 2-3 mins it into light golden brown colour. Keep the flame at low and add garlic. Sauté garlic for a minute and then add sliced mushrooms. Do not stir. Shake the pan for even cooking on both sides or flip each one of them. Once they caramelise, add salt to taste, 1/2 tsp freshly ground black pepper and red chilli flakes. Now this could be finished in two ways –
Option one –
At this stage mix in 2 tbsp saved cooked spaghetti water to deglaze the pan a bit (trust me all the flavour lies in those bits stuck in the pan) and toss in the noodles. Garnish with spring greens, red chilli flakes, and crunchy garlic (all garnishes are optional).
Option two –
At this stage add 1 tsp miso paste mixed with saved water and mix in the mushrooms. Cook for a minute on low flame. This adds the umami which I personally love. Toss in the spaghetti and garnish with spring greens, red chilli flakes, black sesame and crunchy garlic (all garnishes are optional).
If you try this brown butter mushroom garlic spaghetti recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handle.
To make this, put 1 portion of spaghetti to boil in salted water. While that cooks, mince 1 tbsp garlic and slice 5-6 mushrooms. Drain the spaghetti and save 1/4 cup cooked water.
Heat a tbsp of butter on medium low heat until the butter melts and then foams. Slowly swirl the pan in intervals. After 2-3 mins it into light golden brown colour. Keep the flame at low and add garlic. Sauté garlic for a minute and then add sliced mushrooms. Do not stir. Shake the pan for even cooking on both sides or flip each one of them. Once they caramelise, add salt to taste, 1/2 tsp freshly ground black pepper and red chilli flakes.
Now this could be finished in two ways - Option one - At this stage mix in 2 tbsp saved cooked spaghetti water to deglaze the pan a bit (trust me all the flavour lies in those bits stuck in the pan) and toss in the noodles. Garnish with spring greens, red chilli flakes, black sesame and crunchy garlic (all garnishes are optional).
Option two - At this stage add 1 tsp miso paste mixed with saved water and mix in the mushrooms. Cook for a minute on low flame. This adds the umami which I personally love. Toss in the spaghetti and garnish with spring greens, red chilli flakes, black sesame and crunchy garlic (all garnishes are optional).Enjoy!!!
Keyword brown butter mushroom garlic spaghetti, pasta recipes
Simple stir fry relished with simple dal and Indian skillet flatbreads like phulkas and parathas. This one is a common vegetarian sabji in most Indian households. Usually combined with more veggies like carrots and potatoes and the combination is just perfect. This delicious, wholesome and full of fiber vegetables dish is a must try if not done already. Pretty great option for adult and kids lunchbox dabbas too with phulkas. I love this with my dal chawal though!
How to make it?
Wash and pat dry 200 gms sem phali. Remove the fibrous string that runs along the outer layer in some of these beans. Chop them in 1/4 inch pieces. Wash, peel and cube chop 100 gms carrots and 1-2 medium sized potatoes too.
Heat 1 tbsp oil in a pan. Temper it with 1 tsp cumin seeds and 1/4 tsp asafoetida. Add 1/2 tsp turmeric powder in the oil and immediately add all the chopped veggies together and let it cook covered on slow flame until the vegetables are cooked soft (takes about 15 mins). Add salt to taste. Mix in 1 tsp coriander powder, 1 tsp red chilli powder, 1/3 tsp amchur powder and 1/2 tsp garam masala.
Garnish with lots of chopped coriander leaves and serve with hot chapatis/phulkas/parathas.
Enjoy!!!
If you like this Sem Phali Sabji | Lima Beans Stir Fry recipe, let me know your thoughts in the comments below or connect with me on my Instagram and Facebook handle.
Wash and pat dry 200 gms sem phali. Remove the fibrous string that runs along the outer layer in some of these beans. Chop them in 1/4 inch pieces. Wash, peel and cube chop 100 gms carrots and 1-2 medium sized potatoes too.
Heat 1 tbsp oil in a pan. Temper it with 1 tsp cumin seeds and 1/4 tsp asafoetida. Add 1/2 tsp turmeric powder in the oil and immediately add all the chopped veggies together and let it cook covered on slow flame until the vegetables are cooked soft.
Add salt to taste. Mix in 1 tsp coriander powder, 1 tsp red chilli powder, 1/3 tsp amchur powder and 1/2 tsp garam masala.
Garnish with lots of chopped coriander leaves and serve with hot chapatis/phulkas/parathas.Enjoy!!!
Keyword indian sabji recipe, lima beans stir fry, sem phali sabji
This is a traditional Indian sweet pudding which is made during Indian festivals, or on indulgent days. Made with basic ingredients like milk, rice and sugar and flavoured with aromats like saffron and cardamom. This is then garnished with a lot of slivered almonds and few rose petals.
The rice in the kheer is sometimes substituted with sago pearls/sabudana, vermicelli/sewai. Various regions in India have their own version of making this. However, I am sharing here the traditional and authentic North Indian version.
With parents in law in town, we have our home flocking with relatives and friends and there is a lot of cooking happening at home. I am excited and looking forward to sharing more fun and authentic recipes on the blog in the coming days.
How to make it?
In a large pot, heat 3 litres milk on medium high flame. Stir gently in between a few times. While this cooks, rinse and soak 1 cup basmati rice in water. Also soak separately a few strands of saffron in a tsp of milk. Once the milk comes to a boil, reduce the flame to medium and continue to cook the milk while scraping the sides at frequent intervals.
The milk would start reducing after 20 mins. Add rice and continue to cook it on medium low flame. Stir gently in between to avoid the milk getting scorched. Cook until the rice is cooked and mushy. Add 1 cup sugar and continue to stir gently until the sugar is mixed well and doesn’t stick the bottom. Mix in 1/2 cup slivered almonds and cook it for another 15-10 mins on low flame. Scrape the sides and stir frequently. Add in 1 tsp cardamom powder. Crush the soaked saffron with pestle and add that in the kheer. Let it all cook for another 3-4 mins. Switch off the flame.
Garnish with more almonds and rose petals.
Serve hot or bring it to room temperature before refrigerating it. Me and Mehul love it chilled 😀.
Enjoy!!!
If you try this rice kheer recipe please tag me on your social media or write to me here in the comments, I would be really happy to know about your re-creations. You can also connect with me on my Instagram or Facebook handle.
In a large pot, heat 3 litres milk on medium high flame. Stir gently in between a few times.
While this cooks, rinse and soak 1 cup basmati rice in water. Also soak separately a few strands of saffron in a tsp of hot milk.
Once the milk comes to a boil, reduce the flame to medium and continue to cook the milk while scraping the sides at frequent intervals. The milk would start reducing after 20 mins.
Add rice and continue to cook it on medium low flame. Stir gently in between to avoid the milk getting scorched. Cook until the rice is cooked and mushy. Add 1 cup sugar and continue to stir gently until the sugar is mixed well and doesn’t stick the bottom. Taste and add more sugar if desired.
Mix in 1/2 cup slivered almonds and cook it for another 15-10 mins on low flame. Scrape the sides and stir frequently. Add in 1 tsp cardamom powder. Crush the soaked saffron with pestle and add that in the kheer. Let it all cook for another 3-4 mins.
Switch off the flame. Garnish with more almonds and rose petals.
Keyword indian dessert, Indian rice kheer, indian sweet, rice kheer, rice pudding
Sago/tapioca pearls dish which is a common during Indian fasting festivals. However, this one is loved immensely by the husband for breakfast. Needless to say it’s a common breakfast at our place. This is made with minimal staple pantry ingredients and if pre-planned and soaked the previous night, this takes only under 15 mins in the morning to cook through.
Made with sago/tapioca pearls, roasted crushed peanuts, salt, cumin, red chilli powder, green chillies, sugar, lemon and curry leaves, this is a delicious and wonderful breakfast. We also sometimes add potatoes and fresh grated coconut to it. Garnished with a lot of chopped coriander leaves.
How to make it?
Rinse 1 cup sabudana/sago pearls once and then soak it for 2 mins. Rinse again a few times until the water runs clear. Soak in 1 cup water overnight. Trust me, soaking overnight really yields good results.
Mix salt to taste, 1 tsp red chilli powder, 2 tbsps crushed roasted peanuts in soaked sago pearls. Heat 2 tsps ghee and add 1 tsp cumin, 2-3 chopped green chillies and 4-5 curry leaves. Add sabudana and mix gently. Leave it covered on low flame for 5 mins. Add 1 tsp sugar and mix well. Cook uncovered on low flame for another 5 mins. Add 1/2 tsp lemon juice and 1 tbsp chopped coriander leaves. Enjoy!!!
If you like the sabudana khichdi recipe, please let me know in the comments below or talk on me on my Instagram or Facebook handle. I would love to hear from you.
Rinse 1 cup sabudana/sago pearls once and then soak it for 2 mins. Rinse again a few times until the water runs clear. Soak in 1 cup water overnight. Trust me, soaking overnight really yields good results.
Mix salt to taste, 1 tsp red chilli powder, 2 tbsps crushed roasted peanuts in soaked sago pearls.
Heat 1 tbsp ghee and add 1 tsp cumin, 2-3 chopped green chillies and 4-5 curry leaves. Add sabudana and mix gently. Leave it covered on low flame for 5 mins. Add 1 tsp sugar and mix well. Cook uncovered on low flame for another 5 mins. Add 1 tsp lemon juice and 1 tbsp chopped coriander leaves. Enjoy!!!
Keyword Indian breakfast recipes, sabudana khichdi, sago pearls pilaf
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
