Sharmis Passions

Chocolate Popcorn Recipe

Sharmilee J — Tue, 29 Sep 2026 03:42:56 +0000

Chocolate Popcorn is a tasty snack made by freshly popping corn kernels and tossing it in chocolate sauce. Chocolate Popcorn is a must try at home as an alternate to the regular popcorn for the family movie times during weekend. It is a must try for all chocolate and popcorn lovers, kids will love it!

This recipe comes together very fast once the kernels are popped. It has sweet and crunchy texture and feels satisfying without making it heavy. Chocolate popcorn is perfect for anytime when you want a tasty snack or to serve at parties or get together.

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About Chocolate Popcorn

Chocolate Popcorn is a simple snack made with popcorn kernels and a simple homemade chocolate sauce. The popcorn pops in a closed pan with oil until all kernels pop, then tossed with freshly made chocolate sauce. Chocolate Popcorn is a variation to caramel popcorn.

This snack is usually made for kids or family get together. It comes together with everyday ingredients and does not need much preparation time or effort. Crispy texture and sweet flavour makes it favourite with both kids and adults. Everyone at home enjoys it and it gets over quickly.

There are a lot of variations to this recipe, you can skip cocoa powder and add only chocolate and sugar. You can add peanuts, almonds or coconut for crunch, also adjust sugar according to your taste preference.

I usually make this for my kids and also for parties rather than buying store bought popcorn as it just tastes fresh and has a nice chocolate flavour.

Similar Recipes

Chocolate Popcorn Video

Chocolate Popcorn Ingredients

Popcorn Kernels - I used popcorn kernels and not the regular corn kernels as not all varieties of corn kernels pop. Use good quality popcorn kernels.
Oil - I use regular cooking oil for popping the kernels. It helps distribute heat evenly and gives popcorn a light flavour. Make sure the oil you use if flavourless.
Butter - I used butter for making chocolate sauce. It gives a rich, smooth texture to the sauce.
Brown Sugar - I use brown sugar for a intense caramel flavour. It adds sweetness and caramel flavour to the sauce.
Cocoa Powder - Cocoa powder is used for the chocolate taste. It gives a deep chocolate flavour to the coating.
Chocolate - I used a mix if milk chocolate for taste and dark chocolate for a deep intense flavour and colour.
Salt - is used for adding a balance and gives a mild salt taste to the popcorn.

How to make Chocolate Popcorn Step by Step

1.To a pan add 1.5 tablespoon oil, heat it. Add a corn kernel to check. If it pops in few seconds then oil is ready.

2.Now add ⅓ cup corn kernels, give a quick mix.

3.Close immediately with a lid and keep flame in low once it starts to pop. Use a lid with a tiny hole else slightly leave a gap while closing for steam to escape.

4.Switch off once the popping sound stops completely. Open and measure 3 cups popcorn and add to a bowl and set aside.

5.Place a heatproof bowl on a sauce pan with water. Add ⅓ cup chocolate - I used a mix of dark chocolate and milk chocolate. Melt it well, remove from flame and set aside.

6.To a small pan add 2 tablespoon butter, let it melt. Now add ¼ cup brown sugar, 1 teaspoon cocoa powder and ⅛ teaspoon salt.

7.Mix it well using a spoon or whisk. Cook until it froths like this, do not overcook. Switch off. This should take just a minute or 2 thats all.

8.Add the sauce to popcorn.

9.Add melted chocolate.

10.Mix it well.

11.Transfer to a tray with parchment paper lined. Set aside for 15 minutes or until it does not stick and becomes dry.

12.Gently break.

13.Chocolate Popcorn is ready! It becomes crisp after it dries.

Store in airtight container.

Expert Tips

Right temperature - I add few corn kernels first to test if the oil is hot enough. When they pop, I know the temperature is right for all the kernels.
Constant shaking - I lift the pan off the flame and shake it every few seconds, then put it back. This helps all the kernels pop evenly and prevent burning.
Popping sound - I switch off the flame once the popping sound stops.
Chocolate sauce - I cook the chocolate sauce until it become saucy and thick. It should coat the popcorn nicely without being too runny.
Chocolate - I used a mix of milk and dark chocolate. You can use milkchocolate alone also.
Tossing - I toss the popcorn with the warm chocolate sauce so it coats evenly. Warm sauce works better.

Serving and Storage

Serve this at room temperature on a plate, tastes good as snack or treat at home. You can eat it fresh right after making or spread on plate for few minutes to let chocolate set. Store leftover in airtight container and it stays fresh.

FAQS

1. Can I skip oil?

Yes you can skip oil and use butter fully instead.

2. What pan to use for making popcorn?

You need space for the popcorn kernels to pop out completely so choose your cookware accordingly.

3. Is salt must to add?

Yes just add a pinch of salt to balance the sweetness, many like this combination.

4. What type of corn kernels to buy?

Buy only popcorn kernels. sweet corn or other varieties of corn does not pop. So ask in the supermarket before you buy.

5. What type of chocolate is best to use?

Use cooking chocolate either milk or dark. It is purely your taste preference. I like to add a mix of dark chocolate and milk chocolate.

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

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

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Chocolate Popcorn Recipe

Course Snack

Cuisine Indian

Keyword butter recipes, chocolate recipes, popcorn recipes, snack recipes

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 1472kcal

Author Sharmilee J

Ingredients

To make popcorn

⅓ cup popcorn
1 ½ tablespoon oil

To make chocolate popcorn

3 cups popcorn
2 tablespoon butter
¼ cup brown sugar
1 teaspoon cocoa powder
⅓ cup chocolate
⅛ teaspoon salt

Instructions

To a pan add 1 ½ tablespoon oil, heat it. Add a corn kernel to check. If it pops in few seconds then oil is ready.
Now add ⅓ cup corn kernels, give a quick mix.
Close immediately with a lid and keep flame in low once it starts to pop. Use a lid with a tiny hole else slightly leave a gap while closing for steam to escape.
Switch off once the popping sound stops completely. Open and measure 3 cups popcorn and add to a bowl and set aside.
Place a heatproof bowl on a sauce pan with water. Add ⅓ cup chocolate - I used a mix of dark chocolate and milk chocolate. Melt it well, remove from flame and set aside.
To a small pan add 2 tablespoon butter, let it melt. Now add ¼ cup brown sugar, 1 teaspoon cocoa powder and ⅛ teaspoon salt.
Mix it well using a spoon or whisk. Cook until it froths like this, do not overcook. Switch off. This should take just a minute or 2 thats all.
Add the sauce to popcorn.
Add melted chocolate.
Mix it well.
Transfer to a tray with parchment paper lined. Set aside for 15 minutes or until it does not stick and becomes dry.
Gently break.
Chocolate Popcorn is ready! It becomes crisp after it dries.
Store in airtight container.

Video

Notes

Right temperature - I add few corn kernels first to test if the oil is hot enough. When they pop, I know the temperature is right for all the kernels.
Constant shaking - I lift the pan off the flame and shake it every few seconds, then put it back. This helps all the kernels pop evenly and prevent burning.
Popping sound - I switch off the flame once the popping sound stops.
Chocolate sauce - I cook the chocolate sauce until it become saucy and thick. It should coat the popcorn nicely without being too runny.
Chocolate - I used a mix of milk and dark chocolate. You can use milk chocolate alone also.
Tossing - I toss the popcorn with the warm chocolate sauce so it coats evenly. Warm sauce works better.

Nutrition

The post Chocolate Popcorn Recipe appeared first on Sharmis Passions.

Mushroom Sandwich Recipe

Sharmilee J — Tue, 29 Sep 2026 00:51:55 +0000

Mushroom Sandwich is a mild spicy sandwich made by grilling bread stuffed with mushroom and cheese. Mushroom Sandwich is healthy and a great choice for breakfast on weekends. It can be made in 35 minutes and tastes great when served hot.

It can be made easily with simple steps and you can make it in less than an hour. You can make this on weekends for breakfast as it feels warm and crispy. This is just healthy sandwich to make at home when you want something quick but filling.

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About Mushroom Sandwich

Mushroom Sandwich is made using bread, mushrooms, cheese and spices. The mushrooms gives mild flavour and the spices bring it alive. Cheese adds richness without making it too heavy. These ingredients come together to make a sandwich that tastes really great.

You just need to sauté the filling and stuff it between bread slices, this sandwich is quick and easy to make. The sandwich maker does the work of grilling it perfectly. The outside becomes golden and crispy while the inside stays soft.

The mushroom filling is the star of this sandwich. When you sauté mushroom on high medium flame it does not let out too much water and stays crunchy. Ginger garlic paste brings depth to the flavour. Jeera adds nice aroma that makes sandwich smell amazing while it cooks.

I usually make mushroom sandwich for weekend breakfast or when guests come over. Cheese melts slightly inside while bread turns crispy outside. You can skip cheese if you like and it still tastes good.

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Mushroom Sandwich Ingredients

Bread slices - I used regular bread slices. Four slices make two nice sandwiches.
Mushrooms - I chopped them finely so they are easy to stuff. Fresh mushrooms works best for this sandwich.
Onion - I used finely chopped onion. It adds sweetness and helps flavour blend nicely.
Capsicum - I chopped it fine too. It adds crunch and colour to the filling.
Pepper powder - I used for mild heat. It brings nice flavour to the mushroom filling.
Garam masala powder - I added for warmth and spice. It makes filling taste complete.
Cheese - I used mozzarella cheese grated. It melts nicely when sandwich is cooked.
Salt - I add for taste while cooking, add less because you can always add more later.
Oil - I used for sautéing the filling. It help flavours come out nicely.
Jeera - I used for tempering. It adds nice aroma and flavour.
Ginger garlic paste - I used for depth. It brings nice taste to the mushroom filling.

How to make Mushroom Sandwich Step by Step

1.Heat oil in a kadai/pan - add jeera let it splutter, add ginger garlic paste let it splutter then add onion along with salt and fry till transparent. Then add capsicum saute for a minute, do not let it soften.

2.Then add cleaned and chopped mushroom, saute in high medium flame so that it doesn't let out much water. Saute for 2 minutes then add pepper powder and garam masala powder.

3.Saute for 2 minutes and switch off. Take bread slices, add generous amount of mushroom filling then sprinkle cheese to cover the stuffing.

4.Seal it with another slice of bread, spread butter on top.Preheat sandwich maker - add the bread slices and cook as per sandwich maker instructions until golden and crisp.

Cut and serve hot!

Expert Tips

Sautéing - I cook mushroom on high medium flame so that it does not let out water. This keeps mushroom crunchy inside sandwich.
Capsicum - I sauté capsicum only for minute. If you cook too long it becomes soft and loose crunch.
Chop fine - I chop mushrooms finely so that it is easy to stuff. Halved or sliced mushroom makes sandwich difficult to eat.
Spread butter - I spread butter on top of bread before putting in sandwich maker. This helps bread turn golden and crispy.
Preheat - I preheat sandwich maker before adding bread. This helps it cook evenly and turn golden quickly.
Tempering - I temper oil with jeera and ginger garlic paste. This adds nice flavour to the filling.
Generous filling - I add generous amount of mushroom filling because it tastes better with more filling inside.

Serving and Storage

Serve mushroom sandwich hot right from sandwich maker. It tastes best when warm and crispy. You can cut diagonally and serve immediately. If you have leftover you can store it in container but it tastes best when fresh and hot.

FAQS

1. Can I skip cheese?

Yes you can skip cheese and it still tastes good. The mushroom filling tastes great even without cheese.

2. Can I use different cheese?

Yes you can use any cheese you like. Cheddar or other melting cheese works well too.

3. What if I don't have sandwich maker?

You can use tava or griddle and press with spatula. It takes a bit longer but works fine.

4. Can I add more vegetables?

Yes you can add tomato or corn but chop them fine. Don't add too much or bread tears while stuffing.

5. How do I store leftover?

You can store it in container but it tastes best when fresh and hot. You can store the stuffing for 2 days in fridge but sandwich is best when served hot and fresh.

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

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

📖 Recipe Card

Mushroom Sandwich Recipe

Course Breakfast, Snack

Cuisine American, French, Indian, Italian, Mediterranean

Keyword 30 mins recipes, Baking, baking recipes, bread, bread recipes, mushroom recipes, recipes, sandwich, sandwich recipes, veg recipes

Prep Time 15

Cook Time 20

Total Time 35

Servings Sandwiches

Calories 125kcal

Author Sharmilee J

Ingredients

4 nos bread slices
½ cup mushrooms chopped
2 tablespoon onion finely chopped
2 tablespoon capsicum finely chopped
¼ teaspoon pepper powder
½ teaspoon garam masala powder
4 tablespoon grated cheese I used mozzarella
salt to taste

To temper:

2 teaspoon oil
¾ teaspoon jeera
1 teaspoon ginger garlic paste

Instructions

Heat oil in a kadai/pan - add jeera let it splutter, add ginger garlic paste let it splutter then add onion along with salt and fry till transparent.
Then add capsicum saute for a minute, do not let it soften.
Then add cleaned and chopped mushroom, saute in high medium flame so that it doesn't let out much water.
Saute for 2 mins then add pepper powder and garam masala powder.
Saute for 2 mins and switch off.Take bread slices, add generous amount of mushroom filling then sprinkle cheese to cover the stuffing.
Seal it with another slice of bread, spread butter on top.
Preheat sandwich maker - add the bread slices and cook as per sandwich maker instructions until golden and crisp.
Cut and serve Mushroom Sandwich hot!

Video

Notes

Sautéing - I cook mushroom on high medium flame so that it does not let out water. This keeps mushroom crunchy inside sandwich.
Capsicum - I sauté capsicum only for minute. If you cook too long it becomes soft and loose crunch.
Chop fine - I chop mushrooms finely so that it is easy to stuff. Halved or sliced mushroom makes sandwich difficult to eat.
Spread butter - I spread butter on top of bread before putting in sandwich maker. This helps bread turn golden and crispy.
Preheat - I preheat sandwich maker before adding bread. This helps it cook evenly and turn golden quickly.
Tempering - I temper oil with jeera and ginger garlic paste. This adds nice flavour to the filling.
Generous filling - I add generous amount of mushroom filling because it tastes better with more filling inside.

Nutrition

The post Mushroom Sandwich Recipe appeared first on Sharmis Passions.

Ganga Jamuna Juice Recipe

Sharmilee J — Mon, 28 Sep 2026 00:44:16 +0000

Ganga Jamuna Juice is an intense citric refreshing drink made by blending oranges and sweet lime. Ganga Jamuna Juice is a refreshing mock tail that cools the body in scorching summer. It is quick to make in minutes, the flavours come out perfectly balanced.

This is a handy juice to make at home during summer season. You can make this at least twice a week as it is simple and feels refreshing. It is a perfect after meal drink. This recipe doesn't need much effort and you can make it in 10 minutes.

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About Ganga Jamuna Juice

Ganga Jamuna Juice is made with oranges, sweet lime, sugar and salt. These simple ingredients come together to make a refreshing drink. The oranges give citric flavour and sweet lime just adds sweetness and makes the drink enjoyable.

The juice is naturally refreshing and full of vitamin C, also the combination of two citrus fruits makes it more tasty. The sugar helps balance the tartness and salt brings out the flavours nicely. When you add ice cubes it becomes ice cold and perfect for hot days.

The drink comes out smooth and refreshing every time. It tastes homemade and healthy because it has no added preservatives. This juice is simple and quick to make. You just need to extract juice from two fruits and mix with sugar and salt.

I usually make ganga jamuna juice during summer when citrus fruits are fresh and in season. My family appreciate it because it is natural and cools the body without being too heavy. The juice stays good in fridge for one day so you can make it once and drink throughout the day.

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Ganga Jamuna Juice Ingredients

Oranges - I used oranges for the base. They give citric flavour and natural sweetness to the juice.
Sweet lime - I used sweet limes. They add sweetness and balance the tartness of oranges nicely.
Sugar - I used cane sugar for sweetness. You can use regular sugar too if you prefer.
Salt - I added a pinch of salt or black salt. It brings out the flavours and makes juice taste nice.
Ice cubes - I add it while serving. They make juice cold and refreshing on hot days.

How to make Ganga Jamuna Juice Step by Step

1.Cut both the fruits into halves. I used my hand juicer to extract juice

2.Extract the juice completely.

3.Add sugar, salt and mix well.

While serving add icecubes and enjoy!! Serve immediately!

Expert Tips

Use hand juicer - I use hand juicer to extract juice. It is easy to use and gives good amount of juice quickly.
Extract completely - I make sure to extract juice completely from fruits. Don't waste the pulp inside because it contains flavour.
Fresh fruits - I use fresh citrus fruits. If fruits are not fresh it gives less juice and taste is not that good.
Mix well - I mix sugar and salt really well. This helps them dissolve completely and taste evenly.
Add ice while serving - I add ice cubes only while serving. If you add ahead of time ice will melt and dilute juice.
Serve immediately - I serve juice fresh and cold. The flavour tastes best when you drink right after making.
Balance sweetness - I taste and adjust sugar level. You can add more or less based on sweetness of fruits.

Serving and Storage

Serve ganga jamuna juice chilled with ice cubes on a hot day. It tastes best cold and fresh. You can add few leaves of mint if you like. Store leftovers in the airtight jar in refrigerator and it stays good for one day.

FAQS

1. Can I use regular lime?

No regular lime is too sour. You need sweet lime for balance.

2. Can I add honey?

Yes you can add if you prefer. Start with less and taste as you go.

3. How long does juice stay fresh?

It stay good for one day in refrigerator. After that flavour start to fade so better to drink fresh.

4. Can I use black salt instead?

Yes black salt work well and give nice flavour. Some people prefer it over regular salt.

5. Can I make it in advance?

You can extract juice and store in fridge but add ice and serve fresh. Don't store with ice or it dilute.

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

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

📖 Recipe Card

Ganga Jamuna Juice Recipe

Course Drinks

Cuisine Indian

Keyword 30 mins recipes, drink recipes, fruit recipes, Healthy tea time drink, juice recipes, Nutritional Beverage, Nutritional Drink

Prep Time 10

Total Time 10

Servings cups

Calories 86kcal

Author Sharmilee J

Ingredients

2 oranges
2 sweet lime
½ teaspoon sugar I used cane sugar
1 tiny pinch salt / black salt
few ice cubes

Instructions

Cut both the fruits into halves. I used my hand juicer to extract juice.
Extract the juice completely.
Add sugar, salt and mix well.
While serving add ice cubes and enjoy Ganga Jamuna Juice!!

Notes

Use hand juicer - I use hand juicer to extract juice. It is easy to use and gives good amount of juice quickly.
Extract completely - I make sure to extract juice completely from fruits. Don't waste the pulp inside because it contains flavour.
Fresh fruits - I use fresh citrus fruits. If fruits are not fresh it gives less juice and taste is not that good.
Mix well - I mix sugar and salt really well. This helps them dissolve completely and taste evenly.
Add ice while serving - I add ice cubes only while serving. If you add ahead of time ice will melt and dilute juice.
Serve immediately - I serve juice fresh and cold. The flavour tastes best when you drink right after making.
Balance sweetness - I taste and adjust sugar level. You can add more or less based on sweetness of fruits.

Nutrition

The post Ganga Jamuna Juice Recipe appeared first on Sharmis Passions.

Oreo Milkshake Recipe

Sharmilee J — Sun, 27 Sep 2026 12:46:21 +0000

Oreo Milkshake is a cafe-style milkshake made by blending oreo biscuits with chilled milk, chocolate sauce and vanilla ice cream. Topped with whipped cream, chocolate sauce and crushed oreo biscuits it looks very tempting. This milkshake is simple, quick to make and tastes so delicious.

Oreo Milkshake is a great idea to finish the leftover pack of oreo biscuits. Mittu loves oreo so wanted to try a milkshake with it. I always make milkshake with biscuits and this oreo milkshake is a hit at home. Both mittu and gugu are fond of this milkshake.

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About Oreo Milkshake

Oreo Milkshake is one of the yummy milkshakes that you can make at home. It is made using oreo biscuits, vanilla ice cream, chocolate sauce and chilled milk. This milkshake is one of the popular shakes at cafes and restaurants. With the addition of ice cream and oreo cream biscuits this milkshake comes out so thick and creamy.

Oreo Milkshake is a treat to kids and a great idea for birthday parties, get together and special occasions. This sweet chilled drink is a hit with the whole family on a hot day. This recipe is simple that even kids can prepare it with ease.

This Oreo Milkshake tastes incredibly delicious. You can make oreo milkshake with or without ice cream. But with the addition of ice cream it tastes just like in cafes. Do try this rich and decadent milkshake and enjoy!

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Oreo Milkshake Video

Oreo Milkshake Ingredients

Oreo biscuits - I have used vanilla cream oreo biscuits. You can even use strawberry or other flavors available.
Milk - Use full cream milk. Boil milk, cool down then chill it.
Ice cream - Ice cream makes milkshakes rich and more creamy. I have used vanilla ice cream. You can replace it with chocolate ice cream too.
Chocolate sauce - Chocolate sauce is added to make the drink more chocolaty.
Whipped cream - I used whipped cream for topping. You can skip it and use a scoop of vanilla ice cream.

How to make Oreo Milkshake Step by Step

1.To a blender add 4 big scoops of vanilla ice cream which will be around 2 cups.

2.Add 1 cup chilled milk.

3.Add 1 tablespoon chocolate sauce.

4.Add 6 oreo biscuits. Break into pieces and add it.

5.Blend until smooth and creamy.

6.Pour into serving glass.

7.Top with whipped cream.

8.Drizzle chocolate sauce.

9.Crush oreo biscuit and add it. Place a oreo cookie on the side and serve chilled!

Serve immediately!

Expert Tips

Milk - You can reduce milk and add more vanilla ice cream for a more thick and creamy shake. I use farm fresh milk so always boil , chill it and then use for milkshakes.
Ice cream - I used vanilla ice cream which is best for this recipe. However you can use chocolate ice cream too.
Sweetness - I don't add sugar as the cookies are already sweet, also vanilla ice cream is also sweet.
Variation - You can also add 1 teaspoon of cocoa powder if you prefer. This is kid friendly recipe you can try with any cream based cookie/biscuit too.
Do not over blend - Blend only till its smooth, do not over blend as it can melt the ice cream and make the shake runny.

Serving and Storage

Always serve Oreo Milkshake chilled! You can make the milkshake and store it in fridge up to 2 days.

FAQS

1.Can I skip ice cream?

Yes you can skip ice cream and make this shake with 1 cup milk and 1 cup frozen milk. But the taste won't be the same as the shake made with ice cream.

2.Can I skip chocolate sauce?

Yes you can skip chocolate sauce and make the shake with other ingredients.

3.Is the milkshake suitable for kids or is it heavy?

It is absolutely kids friendly and they will enjoy it a lot!

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

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

📖 Recipe Card

Oreo Milkshake Recipe

Course Dessert, milkshakes

Cuisine American, French, Indian, Italian

Keyword 30 mins recipes, dessert recipes, drink recipes, milk recipes, milkshake recipes

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 77kcal

Author Sharmilee J

Ingredients

6 oreo biscuits + for topping
1 cup chilled milk
4 big scoops vanilla ice cream
1 tablespoon chocolate sauce + for topping
whipped cream for topping

Instructions

To a blender add 4 big scoops of vanilla ice cream which will be around 2 cups.
Add 1 cup chilled milk.
Add 1 tablespoon chocolate sauce.
Add 6 oreo biscuits. Break into pieces and add it.
Blend until smooth and creamy.
Pour into serving glass.
Top with whipped cream.
Drizzle chocolate sauce.
Crush oreo biscuit and add it. Place a oreo cookie on the side and serve chilled!
Serve immediately!

Video

Notes

Milk - You can reduce milk and add more vanilla ice cream for a more thick and creamy shake. I use farm fresh milk so always boil , chill it and then use for milkshakes.
Ice cream - I used vanilla ice cream which is best for this recipe. However you can use chocolate ice cream too.
Sweetness - I don't add sugar as the cookies are already sweet, also vanilla ice cream is also sweet.
Variation - You can also add 1 teaspoon of cocoa powder if you prefer. This is kid friendly recipe you can try with any cream based cookie/biscuit too.
Do not over blend - Blend only till its smooth, do not over blend as it can melt the ice cream and make the shake runny.

Nutrition

The post Oreo Milkshake Recipe appeared first on Sharmis Passions.

Ragi Pudding Recipe

Sharmilee J — Fri, 25 Sep 2026 08:29:03 +0000

Ragi Pudding is a delicious melt in the mouth dessert made healthy using ragi flour. Ragi Pudding is rich and chocolatey but not too heavy because ragi flour keeps it light. It comes together in just few minutes and tastes so delicious.

It does not need much effort and you can make small portions or big batch. You can make this for guests because it looks fancy but takes very little time. This is a quick dessert to make at home when you want something sweet but healthy.

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About Ragi Pudding

Ragi Pudding is made using ragi flour, cocoa powder, cane sugar and milk. It comes together to make a pudding that tastes really great. The ragi flour gives it a healthy touch and slight nutty flavour. The cocoa powder brings rich chocolate flavour and chocolate chips add sweetness.

Milk and water mixture helps ragi cook evenly without lumps. When you cook ragi flour properly it becomes smooth and creamy. The pudding thickens as it cooks and when it coats the ladle nicely thats the right stage to stop. After it cools down it becomes firm and slice neatly.

You just need to mix ingredients and cook them together on low flame. The texture come out smooth when you stir properly and avoid lumps. It tastes like chocolate pudding but with the goodness of ragi flour. The pudding stays good in fridge for 2 to 3 days so you can make ahead.

I usually make ragi pudding for dinner dessert or when I want something sweet that not too heavy. My family loves it because it tastes indulgent but it is healthy.

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Ragi Pudding Ingredients

Ragi flour - I used ragi flour as the base. It gives healthy touch and slight nutty flavour to pudding.
Cane sugar - I used cane sugar for sweetness. It dissolves well into milk and water mixture.
Cocoa powder - I used for rich chocolate flavour. It gives deep brown colour and nice taste to the pudding.
Chocolate chips - I added for extra sweetness and crunch. They melt slightly when you add them to hot pudding.
Milk - I used regular milk. It help ragi cook well and make pudding creamy.
Water - I added water to milk. Both combined make one cup liquid for cooking.

How to make Ragi Pudding Step by Step

1.In a cup add water and milk. So both combined you should get 1 cup, I used ½ cup water and ½ cup milk, Set aside. To a pan add ragi flour, cocoa powder and cane sugar.

2.Whisk it well. Now add the milk water mixture.

3.Whisk it well. Now switch ON the stove and keep stirring using a whisk.Cook in lowest flame possible. It will start to thicken and starts to come together.It should take at least 8-10 minutes for ragi to cook fully in low flame. If not add more water.

4.Add chocolate chips at this stage. Keep stirring and cook until thick and shiny.

5.It will coat the ladle like this, this is the right stage switch off and immediately. Brush water in the bowls and pour the pudding in heat safe bowls. I poured in my ramekins. Cover it and refrigerate.

While serving garnish with sprinklers and serve chilled. Actually I am not fond of sprinkler so promptly remove it while eating.

Expert Tips

Low flame cooking - I always cook on lowest flame possible. This helps ragi cook evenly and avoid lumps forming.
Whisk properly - I whisk really well when I add milk and water mixture. This helps break up any lumps that form.
Stir constantly - I keep stirring while it cooks. This helps pudding thicken evenly and prevent burning at the bottom.
Check doneness - I coat ladle with pudding to check thickness. When it coats nicely and shine thats the right stage.
Cool in bowls - I brush water in bowls before pouring pudding. This helps pudding come out easily when you serve it.
Chill properly - I refrigerate for at least 1 hour. This makes pudding firm and great to serve.
Add chips at right time - I add chocolate chips when pudding is almost done. This helps them melt slightly but keep some texture.

Serving and Storage

Serve ragi pudding chilled with garnish on top. It tastes best cold and smooth. You can use sprinkles or crushed nuts for garnish. Store leftover in airtight container in refrigerator and it stay good for 2 to 3 days without any problem.

FAQS

1. What if my pudding have lumps?

Pudding may have lumps if your ragi flour is not mixed well before cooking. Whisk it really well with cocoa powder and sugar before adding milk.

2. Can I use regular sugar instead?

Yes you can use regular sugar instead of cane sugar. It works the same way and taste similar.

3. How to find the pudding is done?

When it coats the ladle nicely and look shiny thats the right stage.

4. Can I add in extra chocolate chips?

Yes you can add more chips if you like, just adjust the sweetness of sugar if you add more chocolate.

5. Does it need to be chilled?

Yes chilling makes it firm and nice to eat. You can serve warm too but cold tastes better.

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

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

📖 Recipe Card

Ragi Pudding Recipe

Course Dessert

Cuisine Indian

Keyword chocolate recipes, millet recipes, Nutritional Beverage, ragi recipes

Prep Time 10

Cook Time 15

Chilling Time 1

Total Time 1 25

Servings

Calories 71kcal

Author Sharmilee J

Ingredients

2 tablespoon ragi flour
2 tablespoon cane sugar
½ tablespoon cocoa powder
2 teaspoon choco chips
½ cup milk
½ cup water

Instructions

In a cup add water and milk. So both combined you should get 1 cup, I used ½ cup water and ½ cup milk. Set aside.
To a pan add ragi flour, coco powder and cane sugar.
Whisk it well. Now add the milk water mixture.
Whisk it well. Now switch ON the stove and keep stirring using a whisk. Cook in lowest flame possible. It will start to thicken and starts to come together. It should take at least 8-10 minutes for ragi to cook fully in low flame. If not add more water.
Add choco chips at this stage. Keep stirring and cook until thick and shiny.
It will coat the ladle like this, this is the right stage switch off and immediately. Brush water in the bowls and pour the pudding in heat safe bowls. I poured in my ramekins. Cover it and refrigerate.
While serving garnish with sprinklers and serve Ragi Chocolate Pudding chilled.

Notes

Low flame cooking - I always cook on lowest flame possible. This helps ragi cook evenly and avoid lumps forming.
Whisk properly - I whisk really well when I add milk and water mixture. This helps break up any lumps that form.
Stir constantly - I keep stirring while it cooks. This helps pudding thicken evenly and prevent burning at the bottom.
Check doneness - I coat ladle with pudding to check thickness. When it coats nicely and shine thats the right stage.
Cool in bowls - I brush water in bowls before pouring pudding. This helps pudding come out easily when you serve it.
Chill properly - I refrigerate for at least 1 hour. This makes pudding firm and great to serve.
Add chips at right time - I add chocolate chips when pudding is almost done. This helps them melt slightly but keep some texture.

Nutrition

The post Ragi Pudding Recipe appeared first on Sharmis Passions.

Radish Chutney Recipe (Mullangi Chutney)

Sharmilee J — Fri, 25 Sep 2026 00:45:18 +0000

Radish Chutney is a tasty chutney made by cooking radish with onion, spices then grinding them and tempering it with spices. Radish Chutney can be enjoyed with idli, dosa, uttapam. If you are looking for different chutney recipes then this is sure a refreshing change.

This is just easy chutney to make at home when you run out of tomatoes. It comes together in 25 minutes and you can make a big batch and store it for few days.You can make this at least once a month because my family loves it for breakfast.

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About Radish Chutney

Radish Chutney is a chutney made with radish, onions, chana dal and spices. These ingredients come together and tastes great with South Indian tiffin items like idli, dosa, upma etc. Radish gives it a mild flavour and the spices balance it perfectly.

The onions in this recipe adds mild sweetness and balances the spices flavours, also the chana dal adds crunch and nutty flavour to the chutney, together the flavours blend and create something really taste great. The tempering with mustard seeds and urad dal adds the finishing touch.

What I love about this chutney is how simple it is to make. You just need to sauté the vegetables, cook them well and grind everything together. The texture comes out smooth and creamy. It goes well with idli, dosa and uttapam and taste good for breakfast or dinner.

I usually make radish chutney during vegetable season when radish is fresh. My family appreciates it because it is healthier than packaged chutneys and tastes homemade. The raw smell is gone once you cook radish properly so it safe to eat.

Similar Recipes

Radish Chutney Ingredients

Radish - I used white radish cubed for this chutney. You can use pink radish too if you prefer. It gives mild flavour when cooked well.
Onion - I chopped it roughly and added for sweetness and helps to balance the spices in the chutney.
Chana dal - I used for nutty flavour and crunch. It is already dry so it roasts quick when you fry it.
Coriander seeds - I added for flavour. These seeds bring subtle taste that complete the chutney.
Red chillies - I used for medium spice. You can add 4 if you want more heat.
Garlic - It gives depth and flavour that make chutney taste nice.
Oil - I used for sautéing and tempering. It help flavours come out and blend together.
Salt - I added to taste. Start with less because you can always add more.
Mustard seeds - I used for tempering. They splutter and add nice flavour to the chutney.
Urad dal - I used split urad dal for tempering. It turns golden and adds crunch on top.
Curry leaves - I added fresh curry leaves for tempering.

How to make Radish Chutney Step by Step

1.Heat oil in a pan add chana dal, coriander seeds, garlic and red chillies, fry for 2 mins until fragrant. Add onion.

2.Add required salt and saute till transparent then add radish. Saute for 2 minutes.

3.Cook covered for 5-7 minutes in low flame. Take a piece of radish to check if its cooked cut with spoon and see it cuts easily then its perfect. Saute for 2 minutes. Switch off and cool down completely.

4.Transfer to mixer jar. First grind it coarse, radish will let out water so add water accordingly. Grind to chutney consistency.

5.In a pan heat oil - add mustard seeds let it splutter then add urad dal and curry leaves saute till dal turns golden. Transfer tadka to chutney, mix well.

Serve with idli, dosa

Expert Tips

Cook well - I always make sure radish is cooked properly. If it is not cooked well the chutney will give raw smell.
Check doneness - I cut the radish pieces with spoon to check if it cooked. It should cut easily and be soft inside.
Grinding - I grind it coarse first because radish let out water. Add water accordingly while grinding.
Cool completely - I let everything cool down before grinding. Hot mixture is difficult to grind and might spill out.
Tempering - I add tempering after grinding because it keeps mustard seeds and dal crispy. This adds texture to chutney.
Sautéing - I sauté onion till transparent before adding radish. This helps onion blend into chutney properly.

Serving and Storage

Serve radish chutney with idli, dosa or uttapam for breakfast. It pair well with south Indian food and taste good at room temperature. Store this in airtight jar at room temperature and it stay good for 4 to 5 days without any problem.

FAQS

1. Can I use pink radish instead?

Yes you can use pink radish too. It gives similar flavour and texture as white radish so no issues adding them.

2. Why does my chutney smell raw?

It gives raw flavour if radish is not cooked well enough. Cook it longer until it is soft and no raw smell remains.

3. Can I add extra chilli?

Yes you can add 4 red chillies instead of 2 for more heat. Adjust based on your preference.

4. How long it stays fresh?

It just stays good for 4 to 5 days in airtight jar at room temperature. You can refrigerate for longer.

5. Can I skip tempering?

You can but tempering adds nice flavour and texture. It only takes few minutes so I recommend tempering the chutney.

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

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

📖 Recipe Card

Radish Chutney Recipe (Mullangi Chutney)

Course Breakfast, Side Dish

Cuisine Indian

Keyword 30 mins recipes, chutney recipes, dosa sidedish, idli side dish, radish recipes, Side Dish, veg recipes, vegetable

Prep Time 10

Cook Time 15

Total Time 25

Servings cup

Calories 333kcal

Author Sharmilee J

Ingredients

1 cup radish cubed
1 small sized big onion chopped roughly
1 tablespoon chana dal
1 teaspoon coriander seeds
2 nos red chillies
1 big fat garlic clove
1 tablespoon oil
salt to taste

To temper:

2 teaspoon oil
½ teaspoon mustard seeds
½ teaspoon split urad dal
few curry leaves

Instructions

Heat oil in a pan add chana dal, coriander seeds, garlic and red chillies, fry for 2 minutes until fragrant. Add onion.
Add required salt and sauté till transparent, then add radish. Sauté for 2 minutes.
Cook covered for 5-7 minutes in low flame. Take a piece of radish to check if its cooked cut with spoon and see it cuts easily then its perfect.
Switch off and cool down completely. Transfer to mixer jar.
First grind it coarse, radish will let out water so add water accordingly. Grind to chutney consistency.
In a pan heat oil - add mustard seeds let it splutter then add urad dal and curry leaves sauté till dal turns golden. Transfer tadka to chutney, mix well.
Serve Radish Chutney with idli, dosa or uttapam and enjoy!

Notes

Cook well - I always make sure radish is cooked properly. If it is not cooked well the chutney will give raw smell.
Check doneness - I cut the radish pieces with spoon to check if it cooked. It should cut easily and be soft inside.
Grinding - I grind it coarse first because radish let out water. Add water accordingly while grinding.
Cool completely - I let everything cool down before grinding. Hot mixture is difficult to grind and might spill out.
Tempering - I add tempering after grinding because it keeps mustard seeds and dal crispy. This adds texture to chutney.
Sautéing - I sauté onion till transparent before adding radish. This helps onion blend into chutney properly.

Nutrition

The post Radish Chutney Recipe (Mullangi Chutney) appeared first on Sharmis Passions.

Makhana Chivda Recipe

Sharmilee J — Wed, 23 Sep 2026 15:00:53 +0000

Makhana Chivda is a crunchy and light savoury snack made by pan roasting makhana with cashews, peanuts and spices. Makhana Chivda is a healthy and quick to make evening snack time and for sudden visitors at home.

This is just a handy snack to make for tea time and desserts at home. It does not need much effort and comes together in 15 minutes. You can make it by roasting makhana in ghee until crispy then adding nuts and spices. It stays crispy for few days in a jar.

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About Makhana Chivda

Makhana Chivda is made using makhana, fried gram dal, peanuts and cashews. These ingredients come together to make a snack with nice crunch. The makhana gives it light and airy texture. The cashews and peanuts adds richness and crunch to the snack.

The fried gram dal brings slight sweetness that balances the spices. When you roast everything together the flavours blend and create something really nice. It comes out crispy when fresh from the pan and stays crispy even after few days.

You can adjust the spice level based on what you like. The curry leaves adds earthy flavour that completes the snack. Some people add extra nuts and some keep it simple. The texture is light and it is not too heavy to eat. After it cools down completely it becomes crunchy and flaky.

I usually make makhana chivda during festival time and for unexpected guests. My family loves the crispy texture and mild flavour. It tis a raditional snack but I make it quick and simple at home.

Similar Recipes

Makhana Chivda Ingredients

Makhana - I used makhana for the base. It gives light and crispy texture when roasted properly. These puff up and become crispy in minutes.
Fried gram dal - I added this for sweetness. It is already roasted so you just need to toss it and it turns golden quickly.
Peanuts - I used unsalted peanuts for this. They roast quickly and adds protein and crunch to the mix.
Cashews - I used whole cashews. They become golden and adds richness without overpowering the other flavours.
Curry leaves - I prefer fresh ones. They add flavour that complete the snack and give nice taste.
Turmeric powder - I added for warmth and colour. It gives subtle flavour and nice golden colour to everything.
Red chilli powder - I used for heat and colour. Adjust based on how spicy you like it and taste as you go.
Salt - I added to taste. Start with less because you can always add more but you can't take it out.

How to make Makhana Chivda Step by Step

1.Measure and get ready with the ingredients. Heat ghee in a pan - add makhana roast until crisp. If you break and see it should be crisp that is the correct stage.

2.Transfer to plate and set aside. Heat oil in the same pan - add fried gram dal and peanuts roast until golden then add cashews.

3.Roast until golden brown. Then add curry leaves along with spice powders and salt.

4.Give a quick mix and switch off. Add roasted makhana toss it well.

Cool down for a while then store or serve immediately.

Expert Tips

Makhana roasting - I always check if makhana is completely crisp. Break one and look inside to make sure it is crisp. Soft makhana will get chewy once it cools down and that not good.
Use ghee - I roast makhana in ghee because it gives better flavour than oil. For nuts and dal, oil works fine and helps save money.
Curry leaves - I add them right before switching off heat so they stays crisp. They add flavour that you can't get from spices alone and make difference.
Spice balance - I start with less chilli powder and adjust. You can always add more if you like more it more spicy.
Cooling - I let it sit on plate for few minutes after roasting. Any moisture will make it soggy so this step is important.
Roast separately - I roast each ingredient at its own time. Don't throw everything in at once or some will burn and taste bad.

Serving and Storage

Serve makhana chivda fresh or at room temperature with tea or coffee. It pairs well with evening time and fill you up nicely. You can store this in airtight container at room temperature and it stay good for 4 to 5 days without any problem.

FAQS

1. Can I use store bought roasted makhana?

No you need to roast it fresh in ghee for best flavour. Store bought ones are not crispy enough and taste different.

2. What if makhana is not available?

You can make similar chivda with popcorn or other nuts too.

3. Can I add nuts?

Yes almonds, walnuts or pistachios work well. Just add them at same time as cashews and roast together.

4. How spicy should it be?

This recipe is mild. You can increase chilli powder for more heat based on what you prefer and like.

5. Can I make it ahead?

Yes you can make it day before if needed. Store in airtight jar for best result and it stay crispy.

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

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

📖 Recipe Card

Makhana Chivda Recipe

Course Snack

Cuisine Indian

Keyword makhana recipes, masala recipes, savoury recipes, snack recipes

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 196kcal

Author Sharmilee J

Ingredients

1 cup phool makhana
2 tablespoon fried gram dal
2 tablespoon peanuts
10 cashews
few curry leaves
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
salt to taste

Instructions

Heat ghee in a pan - add makhana roast until crisp. If you break and see it should be crisp that is the correct stage. Transfer to plate and set aside.
Heat oil in the same pan - add fried gram dal and peanuts roast until golden then add cashews. Roast until golden brown.
Then add curry leaves along with spice powders and salt. Give a quick mix and switch off.
Add roasted makhana toss it well.
Cool down Makhana Chivda for a while, then store or serve immediately.

Nutrition

The post Makhana Chivda Recipe appeared first on Sharmis Passions.

Kunukku Recipe

Sharmilee J — Wed, 23 Sep 2026 00:43:15 +0000

Kunukku is a crispy, savoury fritter made from lentils, rice batter. The fritters are deep fried until golden brown and crispy. It has soft inside and tastes flavourful with a blend of spices and coconut bits.

This is traditional snack for evening tea time in South Indian homes. Kunukku is healthier snack because it made from dal and rice which give protein and fibre. It liked by all ages because taste is simple but delicious. You can make batch of these and keep for few days.

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About Kunukku

Kunukku is made using a mix of parboiled rice, raw rice and three different lentils. Lentils gives protein and makes fritter taste wholesome. Rice gives texture and helps batter come together. When you grind everything together, you get a slightly coarse mixture which is perfect for frying.

The fritters has crispy outside and soft fluffy inside. When you bite into it, the texture is amazing. The flavour comes from combination of lentils and spices like chillies and curry leaves.

There are a lot of variations to this recipe. Some people add grated coconut for sweetness and crunch. You can add more chillies if you like spicy. The batter can be made thick or slightly loose based on preference. Thicker batter makes fritter more crispy and crunchy.

I usually make kunukku when I want quick evening snack for family. My kids enjoy it with chutney. The fritters taste best when hot, fresh and still warm. It is a good option when you have guests and want serve something homemade.

My friend used to say kunukku looks tiny, chubby and cute they use this term 'kunukku' for pampering small babies and kids.

Similar Recipes

Kunukku Video

Kunukku Ingredients

Parboiled rice - Parboiled rice is used as base for batter. It gives good texture and makes fritters fluffy inside.
Raw rice - Raw rice is added for slight crispness. It helps batter not get too soft when fried.
Toor dal - I used toor dal for protein and flavour. It gives slight sweetness to the fritters.
Chana dal - I added chana dal for crunch and taste. It makes fritter feel more interesting texture-wise.
Urad dal - Urad dal is used for binding the batter. It helps fritter stay together while frying.
Red chillies - I used red chillies for spice. You can add more or less based on spice preference.
Coconut bits - I added coconut bits for sweetness and flavour. They add texture and taste to fritter.
Curry leaves - Curry leaves are added for aroma.
Salt - I used salt for seasoning batter. It brings out flavours of lentils and spices.
Hing - Hing is used for digestion. It also add subtle flavour to the fritters.

Gow to make Kunukku Step by Step

1,Measure the lentils, rice and add to a mixing bowl, soak in water atleast for 3 hours.

2.Rinse well, drain and add to mixer jar. Sprinkle little water and grind to a slightly coarse mixture.

3.Transfer the mixture to a mixing bowl, add coconut bits, curry leaves, salt and hing. Mix well. Heat oil in a kadai - pinch small portions and add to oil.

4.Flip over and cook until golden brown and crisp. Drain and serve hot!

Serve hot with chutney!

Expert Tips

Soaking time - I soak dals and rice for 3 hours minimum. This maked them soft and easy to grind into a batter.
Grinding - I grind to slightly coarse mixture, not too fine. If too fine, fritters become hard and drink more oil while frying. If too coarse, they crumble while frying.
Draining well - I drain soaked dals and rice completely before grinding. Extra water makes batter too thin and fritters absorb too much oil.
Adding water while grinding - I sprinkle little water while grinding. Too much water make batter thin and fritters fall apart in oil.
Oil temperature - I heat oil well before adding batter. Hot oil makes fritter crispy outside and soft inside.
Frying small portions - I pinch small portions and drop carefully. Small size cook evenly and turn golden brown easily.

Serving and Storage

Serve kunukku hot with coconut chutney or green chutney. The warm fritters tastes crispy and flavourful. You can also serve with cup of hot tea or coffee. It taste best when eaten fresh right after frying. Store leftover kunukku in airtight container at room temperature for 2 days.

FAQS

1.Can I use store bought adai batter?

You can use leftover adai batter if you have. Make sure batter is not too thin. Thick batter works better for frying kunukku.

2. Why is my kunukku coming out hard?

If grinding too fine, fritters become hard. Grind to slightly coarse mixture. Also don't add too much water while grinding.

3. Can I make kunukku without soaking?

You need to soak dals and rice minimum 3 hours. Soaking make them soft and easy to grind into batter.

4. How do I know oil is hot enough?

Drop small piece of batter in oil. If it float up quickly, oil is ready. If it sink, oil still not hot.

5. Can I add vegetables to kunukku?

You can add grated vegetables like carrot or beetroot.

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

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

📖 Recipe Card

Kunukku Recipe

Course Appetizer

Cuisine Indian

Keyword 30 mins recipes, dal recipes, fry, fry recipes, rice flour recipes, snack recipes, starter

Prep Time 5

Cook Time 25

Soaking Time 3

Total Time 3 30

Servings people

Calories 277kcal

Author Sharmilee J

Ingredients

½ cup parboiled rice
2 teaspoon raw rice
⅛ cup toor dal
⅛ cup chana dal
1 tablespoon urad dal
2 nos red chillies

Instructions

Measure the lentils, rice and add to a mixing bowl, soak in water at least for 3 hours.
Rinse well, drain and add to mixer jar. Sprinkle little water and grind to a slightly coarse mixture.
Transfer the mixture to a mixing bowl, add coconut bits, curry leaves, salt and hing. Mix well.
Heat oil in a kadai - pinch small portions and add to oil.
Flip over and cook until golden brown and crisp. Drain in container with holes / tissue paper!
Serve Kunukku hot with chutney!

Video

Notes

Soaking time - I soak dals and rice for 3 hours minimum. This maked them soft and easy to grind into a batter.
Grinding - I grind to slightly coarse mixture, not too fine. If too fine, fritters become hard and drink more oil while frying. If too coarse, they crumble while frying.
Draining well - I drain soaked dals and rice completely before grinding. Extra water makes batter too thin and fritters absorb too much oil.
Adding water while grinding - I sprinkle little water while grinding. Too much water make batter thin and fritters fall apart in oil.
Oil temperature - I heat oil well before adding batter. Hot oil makes fritter crispy outside and soft inside.
Frying small portions - I pinch small portions and drop carefully. Small size cook evenly and turn golden brown easily.

Nutrition

The post Kunukku Recipe appeared first on Sharmis Passions.

Peanut Chutney Powder Recipe

Sharmilee J — Mon, 21 Sep 2026 05:33:12 +0000

Peanut Chutney Powder is a flavourful, aromatic condiment made by grinding roasted peanuts, fried gram and spices. Peanut Chutney Powder is used for making peanut chutney and also as a side for idli, dosa by mixing it with oil. Peanut Chutney Powder serves as a taste enhancer too for curries and gravies.

This powder is used for making peanut chutney or serves as a side with idli and dosa. You can mix it with oil and eat with rice too. It also works as a taste enhancer for curries and gravies. The powder stays fresh for long time so you can make a big batch and store.

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About Peanut Chutney Powder

Peanut chutney powder is made using roasted peanuts, fried gram dals and a few basic spices. It has a bit coarse texture and not fully smooth which gives that homemade touch. You can mix it with hot ghee, rice or have it with idli, dosa. The roasted chillies and garlic adds a great taste that mix really well with the lentils.

Peanut Chutney Powder also known as groundnut chutney powder is one of the tasty side dish for idli, dosa or even rice.

The powder has a slightly coarse texture which is better than fine powder. It stays dry and don't clump up in jar. The flavour is warm, nutty and aromatic. This powder is quite common in many South Indian homes where podis are like regular part of daily meals.

You can make this powder more or less spicy based on how many chillies you use. Some people add more garlic for stronger flavour. You can skip curry leaves if you don't like them. This powder works great as a side dish or for making chutney.

I usually make big batch of this powder and keep for whole month. My family enjoys it on warm rice with ghee. The flavour stay strong and fresh for long time.

Similar Recipes

Peanut Chutney Powder Ingredients

Peanuts - Peanuts are used as main ingredient for this powder. They give nutty flavour and makes powder taste rich.
Fried gram dal - Fried gram dal is added for sweetness and texture. It help s the powder stay dry and crunchy.
Red chillies - I used red chillies for spice and flavour. You can add more or less based on spice level you like.
Garlic - I added garlic for aroma and warm taste. Big fat cloves gives better flavour than small ones.
Curry leaves - I used curry leaves for slight citrusy flavour. They add aroma to powder without overpowering taste.
Oil - I added oil for frying garlic and curry leaves. Just little bit helps flavours release and blend.
Salt - I used salt for seasoning the powder. Rock salt gives better taste than regular salt.

How to make Peanut Chutney Powder Step by Step

1.I had de-skinned peanuts so used it. Dry roast until golden spots appear here and there, set aside. Now take fried gram dal.

2.Roast until golden, set aside. Heat ½ teaspoon of oil add garlic, curry leaves and red chillies fry for 2 minutes. Cool down all the ingredients completely.

3.Transfer to mixer jar along with required salt. Grind it to a slightly coarse mixture. Transfer to a plate spread it to cool down. Then you can store. While grinding first grind at a stretch then pulse so that peanuts do not leave oil.

Serve with idli,dosa or with hor rice and ghee.

Expert Tips

Roasting peanuts - I roast peanuts until golden spots appear. Don't over roast or they may burn and taste bitter.
Roasting dal - I roast fried gram dal until golden colour. This bring out flavour and makes it crunchy.
Cooling - I let all roasted ingredients cool completely before grinding. Hot ingredients create moisture and powder stick together.
Grinding - I grind at stretch for few seconds then pulse. This helps peanuts not to release oil and powder stays dry.
Not over grinding - I don't run mixer grinder too long. Peanut oil comes out if you grind too much and powder becomes more like a paste.
Storage - I spread powder on plate to cool before storing. Cool it and then store. It keeps fresh longer and stay crunchy in jar.

Serving and Storage

Serve this powder with hot rice and ghee or side dish for dosa or idli with oil. Store leftover powder in an airtight container and keep in a cool dry place. It stays fresh for few weeks if roasted well. You can refrigerate for longer shelf life also.

FAQS

1. Can I use peanuts along with skin?

You can use peanuts with skin. Just roast and rub between palms to remove skin. Blow away the skin and use the peanuts.

2. How do I know peanuts are roasted enough?

Roast until golden spots appear on peanuts. Smell should be strong and nutty. Don't over roast or they taste burnt.

3. Can I use Kashmiri chillies?

Yes you can but then the chutney won't be much spicy, so adjust it how you like.

4. Can I skip the garlic and curry leaves?

You can skip them but flavour come out different. They add warmth and aroma. It may taste more plain without them.

5. Can I use raw peanuts?

You need to roast raw peanuts first. Raw peanuts don't give same flavour and taste different.

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

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

📖 Recipe Card

Peanut Chutney Powder Recipe

Course Main Course

Cuisine Indian

Keyword chutney recipes, dosa sidedish, idli side dish, peanut recipes, podi recipes, recipes, Side Dish, veg recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings cup

Calories 72kcal

Author Sharmilee J

Ingredients

1 cup peanuts
¼ cup fried gram dal
2 big fat cloves garlic
3 red chillies
½ teaspoon oil
few curry leaves
salt / rock salt to taste

Instructions

I had de-skinned peanuts so used it. Roast until golden spots appear here and there, set aside.
Now take fried gram dal. Roast until golden, set aside.
Heat ½ teaspoon of oil add garlic, curry leaves and red chillies fry for 2 mins. Cool down all the ingredients completely.
Transfer to mixer jar along with required salt. Grind it to a slightly coarse mixture.
Transfer to a plate spread it to cool down. Then you can store. While grinding first grind at a stretch then pulse so that peanuts do not leave oil.
Serve Peanut chutney Powder for idli, dosa or with hot rice and ghee.

Notes

Roasting peanuts - I roast peanuts until golden spots appear. Don't over roast or they may burn and taste bitter.
Roasting dal - I roast fried gram dal until golden colour. This bring out flavour and makes it crunchy.
Cooling - I let all roasted ingredients cool completely before grinding. Hot ingredients create moisture and powder stick together.
Grinding - I grind at stretch for few seconds then pulse. This helps peanuts not to release oil and powder stays dry.
Not over grinding - I don't run mixer grinder too long. Peanut oil comes out if you grind too much and powder becomes more like a paste.
Storage - I spread powder on plate to cool before storing. Cool it and then store. It keeps fresh longer and stay crunchy in jar.

Nutrition

The post Peanut Chutney Powder Recipe appeared first on Sharmis Passions.

Masala Macaroni Recipe (Desi Pasta)

Sharmilee J — Sun, 20 Sep 2026 13:07:34 +0000

This Masala Macaroni is a flavourful spicy twist to the classic macaroni. This is so easy and simple to make with the available ingredients in your pantry. This is great to pack for lunchbox too, kids will love it too. This Desi style masala macaroni is irresistibly delicious.

This is my go to recipe during my busy hours or for weekend dinner. I sometimes make it without vegetables too, just with onion, tomato and basic spice powders and still it turns out delicious. Do try and enjoy!

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About Masala Macaroni

Masala Macaroni is a flavour packed pasta dish made using macaroni, onion, tomato and some basic Indian spices. This needs some basic ingredients to put together along with cooked macaroni. It is quick to make and ideal for lunch or dinner.

As I have told many times, I am not fond of pasta but can have it once in a while. Among the pasta dishes I make, I like red sauce pasta and this desi style pasta. the most. I somehow like the mini pasta varieties than the bigger ones.

You can use mini macaroni as I have used for the best tasting desi pasta. This dish is an Indian - Italian fusion, where macaroni gets an Indian twist. I would always cook pasta a bit soft and not al dente mainly because of kids sake. It has a soft and chewy texture which makes it absorb the masala well.

Once when I was bored to make the regular creamy macaroni, white sauce pasta I tried this desi style pasta dish and all of us loved it so now this has become my go to recipe.

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Masala Macaroni Video

Masala Macaroni Ingredients

Pasta - Macaroni Pasta variety is preferred for this recipe however you can use any pasta for this dish which includes penne, fussili etc. I recommend using small variety pasta for this dish.
Oil - I have used regular cooking oil for this dish.
Cumin seeds - Cumin seeds is used for tempering.
Ginger garlic paste - adds taste and flavour to this dish.
Onion, Tomato - Onion is first sauteed with ginger garlic paste then tomato is added and cooked until mushy.
Tomato sauce - is used to add a tangy taste to the pasta.
Vegetables - I have used capsicum, carrot and peas. Additionally you can add mushrooms, cooked sweet corn, baby corn or any other veggies of your choice.
Spices - Indian spice powders like turmeric powder, red chilli powder, coriander powder and garam masala powders are used.
Herbs - Fresh coriander leaves is used.

How to make Masala Macaroni Step by Step

1.Boil 4 cups water, add salt to it. Add 1 cup macaroni pasta to it.

2.Cook until it becomes soft but not mushy.

3.Once cooked drain water, rinse with cold water to avoid further cooking.

4.Heat 1 tablespoon oil, add ¾ teaspoon cumin seeds, let it splutter.

5.Then add ½ cup onion along with 1 teaspoon ginger garlic paste and salt to taste. Saute until golden.

6.Add ½ cup tomatoes, ¼ cup capsicum.

7. Cook until tomatoes turn mushy.

8.Then add ¼ cup carrot, ¼ cup green peas, 1 ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ¾ teaspoon coriander powder and ¾ teaspoon garam masala powder.

9.Cook until the masalas are well blended with the vegetables.

10.Add around 1 cup water along with little salt. Let it boil.

11.Cook covered for few minutes until the vegetables are done.

12.Check if vegetables are cooked.

13.Add 1 tablespoon tomato ketchup.

14.Add cooked macaroni.

15.Mix it well then finally add 1 tablespoon coriander leaves. Give a quick mix and switch off.

Serve masala macaroni pasta hot!

Expert Tips

Pasta variety - Use any small variety pasta which is nest suited for this dish. However you can use any pasta variety you have.
Adding pasta cooked water - Always reserve pasta cooked water and add it to if the dish is too dry.
Cooking pasta - If the pasta is not cooked soft then it will not absorb the masalas fully so make sure to cook pasta perfectly.
Add ons - You can add 2 tablespoon cheese sauce or grated cheese to make it more rich. You can add parmesan cheese or regular grated cheese.
Vegetables - Adding vegetables is purely of your choice. You can add baby corn, mushroom, cherry tomatoes etc.

Serving and Storage

Serve it as such hot or serve it along with a toast of bread. I would recommend to consume it fresh. In case you want to store, make the sauce separately store in fridge then mix it with pasta while serving.

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

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

📖 Recipe Card

Masala Macaroni Recipe (Desi Pasta)

Course dinner

Cuisine Indian

Keyword 30 mins recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories

Author Sharmilee J

Ingredients

To cook pasta

1 cup macaroni pasta
4 cups water
salt to taste

To make masala macaroni

1 tablespoon oil
¾ teaspoon cumin seeds
½ cup onion along
1 teaspoon ginger garlic paste
½ cup tomatoes
¼ cup capsicum
¼ cup carrot
¼ cup green peas
1 ½ teaspoon red chilli powder
¼ teaspoon turmeric powder
¾ teaspoon coriander powder
¾ teaspoon garam masala powder
1 cup water
1 tablespoon tomato ketchup
1 tablespoon coriander leaves

Instructions

Boil 4 cups water, add salt to it. Add 1 cup macaroni pasta to it.
Cook until it becomes soft but not mushy.
Once cooked drain water, rinse with cold water to avoid further cooking.
Heat 1 tablespoon oil, add ¾ teaspoon cumin seeds, let it splutter.
Then add ½ cup onion along with 1 teaspoon ginger garlic paste and salt to taste. Saute until golden.
Add ½ cup tomatoes, ¼ cup capsicum.
Cook until tomatoes turn mushy.
Then add ¼ cup carrot, ¼ cup green peas, 1 ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ¾ teaspoon coriander powder and ¾ teaspoon garam masala powder.
Cook until the masalas are well blended with the vegetables.
Add around 1 cup water along with little salt. Let it boil.
Cook covered for few minutes until the vegetables are done.
Check if vegetables are cooked.
Add 1 tablespoon tomato ketchup.
Add cooked macaroni.
Mix it well then finally add 1 tablespoon coriander leaves. Give a quick mix and switch off.
Serve masala macaroni pasta hot!

Video

Notes

Pasta variety - Use any small variety pasta which is nest suited for this dish. However you can use any pasta variety you have.
Adding pasta cooked water - Always reserve pasta cooked water and add it to if the dish becomes too dry.
Cooking pasta - If the pasta is not cooked soft then it will not absorb the masalas fully so make sure to cook pasta perfectly.
Add ons - You can add 2 tablespoon cheese sauce or grated cheese to make it more rich. You can add parmesan cheese or regular grated cheese.
Vegetables - Adding vegetables is purely of your choice. You can add baby corn, mushroom, cherry tomatoes etc.

The post Masala Macaroni Recipe (Desi Pasta) appeared first on Sharmis Passions.