Sharmis Passions

Cappuccino Popsicle Recipe

Sharmilee J — Sat, 10 Oct 2026 02:00:04 +0000

Cappuccino Popsicle is a tasty cool bar made by freezing a blend of coffee decoction and condensed milk in moulds. Cappuccino Popsicles are a surprise treat for the family after weekend and holiday lunch and fairly simple to make.

This is a great option for mid day delight because it give you the taste of cappuccino in cold form. It take just 20 minutes to prepare and then you freeze it overnight. It is an amazing popsicle to regular tea or coffee or juices and tastes really nice.

[feast_advanced_jump_to]

About Cappuccino Popsicles

Cappuccino Popsicle is made using instant coffee, water, condensed milk and sugar. These ingredients come together to make a cold treat that feels like cappuccino when you eat it. The coffee gives strong flavour and the condensed milk makes it creamy and smooth.

The coffee decoction is the base for everything. When you boil water with coffee powder and reduce it, it becomes concentrated and strong. This gives the popsicles the real taste. The condensed milk makes it feel creamy and smooth instead of icy.

Sugar adds sweetness but not too much because condensed milk already have sweetness. The balance between coffee and milk is important. If you add too much coffee it becomes bitter and if too little you can't taste it. It tastes like real cappuccino but in popsicle form.

I make cappuccino popsicles because my family loves coffee but also want something cold and refreshing. I serve it after lunch during summer and everyone enjoy it.

Similar Recipes

Cappuccino Popsicles Ingredients

Water - I use water to make coffee decoction. You boil it with coffee powder and let it reduce so it becomes concentrated and strong.
Instant coffee powder - I add heaped teaspoon for flavour. Use good quality coffee powder because it makes big difference in taste.
Condensed milk - I use condensed milk for creaminess. It makes the popsicles smooth and creamy instead of just icy and hard.
Sugar - I add sugar for sweetness. It balances the bitter taste of coffee nicely. Don't add too much because condensed milk is already sweet.

How to make Cappuccino Popsicles Step by Step

1.To a sauce pan - add water and instant coffee powder. Boil till it reduces to almost half(around 1 and ¾ cups). Switch off.

2.Now add sugar to it. Mix well

3.Add condensed milk to it and mix well. Cool down completely.

4.Add it to popsicle moulds. Close with lid.

5.Freeze for 6 to 8 hours. I freeze it overnight, next day show the moulds under running tap water, gently pull out the popsicles and serve immediately.

Serve chilled!

Expert Tips

Decoction - I boil water with coffee powder and let it reduce to half. This gives the popsicles strong taste like real cappuccino. Don't skip this step.
Cool completely - I cool the mixture down before adding to moulds.
Mix everything well - I mix sugar and condensed milk properly so no lumps form. Everything should be smooth and combined well before freezing.
Fill moulds carefully - I pour the mixture into moulds slowly and carefully. Leave little space at top because it expands slightly when freezing. Close with lid so that nothing spills.
Freeze overnight - I freeze for 6 to 8 hours but overnight is better. This makes sure they freeze completely and solid all the way through.
Release from moulds easy - I hold moulds under running tap water for few seconds. This helps them slide out easy. Pull gently so that they don't break.

Serving and Storage

Serve this popsicles chilled and fresh from the freezer. They taste best when you eat them right away while they are still cold. Store in freezer in airtight container and they stay good for 2 to 3 weeks. You can make big batch and keep them ready for sudden guests.

FAQS

1. Can I use brewed coffee?

Yes you can use strong brewed coffee but instant coffee is easier and gives consistent flavour.

2. How strong should the coffee taste?

It should taste like cappuccino coffee flavour should be strong.

3. Can I use regular milk?

No condensed milk is important because it give creaminess. Regular milk won't work and texture will be different.

4. How long to freeze?

It needs to freeze for upto 6 to 8 hours minimum but overnight is better.

5. Can I add chocolate chips?

Yes you can add chocolate chips for crunch and chocolaty taste.

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

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

📖 Recipe Card

Cappuccino Popsicles

Cappuccino Popsicle is a flavourful cool bar made by freezing a blend of coffee decoction & condensed milk and freezing it in mold. Cappuccino Popsicles are a surprise treat for the family after weekend &holiday lunch and fairly simple to make. Cappuccino Popsicles is an alternate to mid-day drink like tea / coffee / juices.

Course Dessert

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

Keyword coffee pops, coffee popsicles, dessert recipes, ice cream recipes, icecreams, popsicles

Prep Time 10

Cook Time 10

Freezing Time 10

Servings popsicles

Calories 107kcal

Author Sharmilee J

Ingredients

3 cups water
2 heaped teaspoon instant coffee powder add more if you want it strong
⅓ cup condensed milk
2 tablespoon sugar

Instructions

To a sauce pan - add water and instant coffee powder. Boil till it reduces to half. Switch off.
Now add sugar to it. Mix well.
Add condensed milk to it and mix well. Cool down completely.
Add it to popsicle moulds. Close with lid.
Freeze for 6 to 8 hours. I freezed it overnight, next day show the moulds under running tap water, gently pull out the popsicles and serve immediately.
Serve Cappuccino Popsicles chilled!

Nutrition

The post Cappuccino Popsicle Recipe appeared first on Sharmis Passions.

Sweet Idiyappam Recipe

Sharmilee J — Fri, 09 Oct 2026 00:38:15 +0000

Sweet Idiyappam is a soft, mildly sweet South Indian dish made with steamed plain idiyappam, jaggery syrup, grated coconut, and a touch of cardamom. It's light, comforting, and comes together in no time. You can enjoy it for breakfast, as a light dinner, or even when you're craving something sweet and simple.

This version of sweet idiyappam is a favorite in many South Indian homes. It's usually made on weekends or on relaxed mornings when you want something sweet but fuss-free. You only need a few basic ingredients to put it together. You can even use leftover idiyappam if you have some in the fridge. A spoon of ghee and a bit of roasted gram dal powder add a lovely richness and a slight crunch. It may be simple - but it tastes special in every bite.

[feast_advanced_jump_to]

About Sweet Idiyappam

Sweet Idiyappam is made by steaming rice flour dough into soft string hoppers and mixing them with jaggery syrup, grated coconut, and cardamom powder. A small amount of roasted gram dal powder adds a mild nutty flavour and a little crunch.

This traditional recipe brings back nostalgic memories for many and feels very comforting and satisfying. One great thing about it is that it's not too sweet. The jaggery gives a deep, natural sweetness that pairs beautifully with the soft idiyappam and fresh coconut. The hint of cardamom adds a nice aroma and flavor.

If you're using store-bought idiyappam flour, the recipe becomes very quick and simple. Pressing and steaming the idiyappam might seem tricky at first, but it's easy once you get the hang of it. I usually keep extra jaggery syrup ready in the fridge-it helps make this dish even quicker.

I usually make a bit more jaggery syrup and store it in the fridge-it comes in handy for quick sweets like this. Sweet Idiyappam is something my family enjoys so I make often.

Sweet Idiyappam Ingredients

Rice Flour - This is the key ingredient for making idiyappam. I usually go with homemade idiyappam flour as I always have it in stock. However you can use store bought flour too.
Jaggery - This gives the natural sweetness and deep traditional flavor to the dish. You can swap it with the regular sugar or cane sugar. But jaggery tastes best.
Coconut - I used freshly grated coconut, as it adds a nice texture and richness that really lifts the dish. If you don't have fresh coconut, you can use frozen coconut.
Fried Gram Dal - Coarsely powdered and added for a light crunch and a mild nutty taste. It's optional but gives a lovely touch.
Ghee - A spoon of ghee adds aroma and richness. You can skip it for a lighter version, but it really enhances the flavour.
Cardamom Powder - Just a pinch gives a sweet, fragrant note that ties everything together.
Oil - Used to grease the idiyappam press and steamer plates to prevent sticking during steaming.

Why This Recipe Works

It uses very simple, pantry-friendly ingredients.
It is an easy and quick to make recipe.
This recipe doesn't need any fancy equipments.
It's light, non-greasy, and perfect for kids too.
You can make it quickly even on busy mornings.

Similar Recipes

How to make Sweet Idiyappam Step by Step

1.I used homemade idiyappam flour. Boil water and add it to little by little to the rice flour till it gathers together.

2.Mix well with a ladle, once its hand bearable hot, gather it together to a smooth dough. Take your idiyappam press and grease it well with oil.

3.Pinch a ball from the dough and fill it in the idiyappam press. Grease the idiyappam steamer plate then press it in circular motion to fill the steamer plate. If you have more dough then repeat this in batches. Don't crowd the steamer plate.

4.In the idli steamer pour water and place the idiyappam steamer plate above it and steam it for 10-12 minute. Turn over to remove the idiyappam, then spread it in a plate.

5.Once cooled down, crumble it so that the strings get separated, Set aside. To a mixer add fried gram dal and powder it coarsely.

6.Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked). Strain and keep aside.(I made more than above mentioned quantity for storing purpose).

7.Heat the jaggery syrup for a while, when its slightly thick add coconut and fried gram dal powder and cardamom powder.

8.Mix well and cook for 2 minutes until its thick. Switch off and cool down for few minutes. Now add the idiyappam to the jaggery mixture and mix well. Add ghee and mix well. It may look wet at this stage but after sometime it will become dry.

Serve hot / warm.

Expert Tips

Boiling - Always use boiling hot water to mix the flour. Trust me, it helps cook the flour right away and makes the dough super soft and easy to press.
Pressing - Don't wait too long, Press the dough while it's still nice and hot. Once it cools down, it gets hard and tough to work with.
Texture - If the dough feels too dry or tight, just add a few drops of hot water. If it's feeling too soft, sprinkle a little more flour. It's easy to fix.
Steaming - Don't overcrowd the steamer. Give the idiyappams enough space room so they cook evenly and come out perfect.
Syrup - Don't want string consistency. Just cook the syrup until it thickens a bit, enough to coat the coconut and dal powder nicely.
Resting - After mixing the syrup with the idiyappam, it might look a little wet at first. Just give it a few minutes-it'll soak in the syrup and turn out just right.

Serving and Storage

Serve sweet Idiyappam hot or warm. A drizzle of ghee on top right before serving makes it even more flavorful.

Store leftovers in refrigerator them and reheat using a steamer or sprinkle some water and heat on a tawa. Avoid microwaving directly as it may dry out.

FAQS

1.Can I add in nuts or dry fruits?

Yes, you can add any nuts or dry fruits of your choice. Fry them in ghee until crisp then add it.

2.Is this good for kids?

Yes, It is, it's mildly sweet, soft, and easy to digest.

3.Is there any substitute for jaggery?

You can use sugar or brown sugar, but jaggery gives the best flavor for this dish.

4.How to store extra jaggery syrup?

Let it cool completely, then pop it in an airtight container in the fridge. It'll keep for about a week.

5.What brand of flour do you use?

I use homemade idiyappam flour. You can use any good quality store-bought or homemade flour.

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

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

📖 Recipe Card

Sweet Idiyappam Recipe

Course Breakfast

Cuisine Indian

Keyword coconut recipes, Dinner recipe, rice flour recipes, tiffin recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 370kcal

Author Sharmilee J

Ingredients

½ cup rice flour
⅓ cup jaggery
2 tablespoon coconut
2 tablespoon fried gram dal
1 teaspoon ghee
¼ teaspoon cardamom powder
oil just to grease
water as required

Instructions

I used store bought idiyappam flour. Boil water and add it to little by little to the rice flour till it gathers together.
Mix well with a ladle, once its hand bearable hot, gather it together to a smooth dough.
Take your idiyappam press and grease it well with oil.
Pinch a ball from the dough and fill it in the idiyappam press.
Grease the idiyappam steamer plate then press it in circular motion to fill the steamer plate.
If you have more dough then repeat this in batches. Don't crowd the steamer plate.
In the idli steamer pour water and place the idiyappam steamer plate above it and steam it for 10-12 minutes.
Turn over to remove the idiyappam, then spread it in a plate.
Once cooled down, crumble it so that the strings get separated, set aside.
In a mixer add fried gram dal and powder it coarsely.
Soak jaggery in warm water(till immersing level) , crush it well.
Then heat it up until it is slightly thick (no string consistency needs to be checked). Strain and keep aside.(I made more than above mentioned quantity for storing purpose).
Heat the jaggery syrup for a while, when its slightly thick add coconut and fried gram dal powder and cardamom powder.
Mix well and cook for 2minutes until its thick. Switch off and cool down for few mins.
Now add the idiyappam to the jaggery mixture and mix well.
Add ghee and mix well.It may look wet at this stage but after sometime it will become dry.
Serve Sweet Idiyappam hot / warm.

Notes

Boiling - Always use boiling hot water to mix the flour. Trust me, it helps cook the flour right away and makes the dough super soft and easy to press.

Pressing - Don't wait too long, Press the dough while it's still nice and hot. Once it cools down, it gets hard and tough to work with.

Texture - If the dough feels too dry or tight, just add a few drops of hot water. If it's feeling too soft, sprinkle a little more flour. It's easy to fix.

Steaming - Don't overcrowd the steamer. Give the idiyappams enough space room so they cook evenly and come out perfect.

Syrup - Don't want string consistency. Just cook the syrup until it thickens a bit, enough to coat the coconut and dal powder nicely.

Resting - After mixing the syrup with the idiyappam, it might look a little wet at first. Just give it a few minutes-it'll soak in the syrup and turn out just right.

Nutrition

The post Sweet Idiyappam Recipe appeared first on Sharmis Passions.

Pizza Pinwheel Recipe

Sharmilee J — Fri, 09 Oct 2026 00:37:48 +0000

Pizza Pinwheels are one of those snacks that bring all the joy of pizza in a bite-sized, fun shape. These are soft, fluffy dough rolled with tangy pizza sauce, crunchy veggies, and melty cheese, baked to golden perfection. These pinwheels are a great alternative when you want something different from the usual pizza slice but still crave that familiar cheesy flavor.

They're super easy to make with simple pantry ingredients you probably already have, and they bake quickly, making them perfect for an evening snack, a party appetizer, or even lunchbox treats. The edges turn slightly crispy while the inside stays soft and gooey.

[feast_advanced_jump_to]

About Pizza Pinwheels

Pizza pinwheels are basically rolled and sliced pizza that can served as snacks. You roll out the dough, spread it with pizza sauce, sprinkle chopped veggies, herbs, and cheese, then roll it up tightly like a log. After slicing the log into rounds, you bake them until golden edges and bubbly cheese.

Each bite gives you all the classic pizza flavors, but in a cute little round shape that's easy to eat with your hands. The outer edges is a little crispy, while the inside remains soft and packed with gooey cheese and delicious toppings. You can even make the dough ahead, keep it in the fridge, and bake fresh pinwheels whenever you want.

What's great about this recipe is how customizable it is. The basic filling uses onion, capsicum (bell pepper), pizza sauce, and mozzarella cheese, but you can add corn, olives, paneer, or anything else you like. Plus, the dough uses simple flour and yeast, so it's easy to make and rises well if you give it some rest time.

I often make these pizza pinwheels when I want a fun snack that's a change from regular tiffin items. The aroma while baking makes everyone in the house curious and hungry. This came out soo good with a crusty top and soft goey inside, yumm!! Hubby enjoyed the warm pizza rolls , it is such a bliss when had hot / warm with a dip of tomato sauce!!

Its baking marathon at home, I love baking and the feel of it. The main advantage home baking calls is you can customize the base, topping as per your preference and I am glad that I am able to sneak in wheat flour wherever possible especially for pizzas, its hard enough to find out much difference. I just modified the basic pizza dough recipe and made the dough for this pinwheel.

Pizza Pinwheels Ingredients

Wheat flour & Plain flour (maida) - These form the dough base. Wheat flour adds a nice texture and nutty flavor, while plain flour keeps the dough soft and fluffy. Mixing both gives the perfect dough.
Warm water - Needed to activate the yeast and bring the dough together. Be sure it's warm, not hot as it will kill the yeast.
Active dry yeast - This helps the dough rise and become soft and airy. You can substitute with instant yeast but use less and skip the resting time.
Sugar - Sugar is needed to be mixed with warm water and yeast to activate yeast.
Olive oil or any neutral oil - Olive oil adds great flavor and texture to the pinwheels.
Onion & Capsicum - Finely chopped and added for the filling. Onion adds crunch and sweetness, and capsicum brings color and fresh mild crunch.
Mozzarella cheese - The star ingredient for that cheesy stretch and rich flavor that makes pizza special.
Oregano & Chili flakes - These herbs and spices add that classic herby and slightly spicy flavor. Adjust chili flakes to your heat preference.
Pizza sauce - Binds the filling and adds the tangy, slightly sweet flavor key to any pizza. You can use homemade or store bought pizza sauce.

Why This Recipe Works

It uses simple ingredients that are easy to find and store.
It is a quick and easy to bake recipe.
It has soft and fluffy, perfect for a snack that's light yet filling.
The recipe is very adaptable, you can add or swap fillings as you like.
It's great for last-minute snacks, parties, or lunchboxes.

Similar Recipes

How to make Pizza Pinwheel Step by Step

1.Take water, olive oil, sugar and salt. Add yeast to it and whisk it well. Set aside.

2.Mix wheat flour and maida in a mixing bowl. Whisk it well. Now add the flour mixture to the yeast solution.

3.Mix well and knead it to a soft pliable dough. Set aside to rest in a warm place for at least an hour. Then flour a surface and roll it to slightly thick rectangle shape. Add pizza sauce, sprinkle oregano.

4.Then add onion and capsicum. Sprinkle cheese. Roll it tightly.

5.Roll into a log , cling wrap it and refrigerate it for 10 minutes just to make the dough stiff. Preheat oven at 180 deg C for 10 minutes. Then brush it with olive oil and cut into slightly thick slices.

6.Line the baking tray with silver foil and arrange the pizza slices with cut side on top. Sprinkle cheese, oregano and chili flakes. Bake in preheated oven at 180 deg C for 15-20 minutes or until the edges start to brown.

Serve hot / warm!!

Expert Tips

Dough texture - Your dough should be soft and smooth. If it feels sticky, sprinkle a little flour and knead again. If it feels too tight or dry, add a few drops of water to loosen it.
Roll tightly - When rolling the dough with the filling, make sure to roll it tightly so the filling stays inside and the slices don't fall apart during baking.
Chill before slicing - After rolling, refrigerate the dough log for 15-20 minutes. This helps firm up the roll and makes slicing neater and easier.
Use a sharp knife - This helps you get clean, even slices without squishing the roll.
Bake time - Check after 12 minutes of baking. The pinwheels should be golden on the edges and the cheese melted and bubbly.

Serving and Storage

Serve Pizza Pinwheels warm or at room temperature as a snack or light meal. They're perfect for lunchboxes, parties, or anytime you want a quick bite.

If you have leftovers, store them in an airtight container at room temperature for a few hours or in the fridge for up to a day. To reheat, warm them in a pan or oven for a few minutes until heated through and crispy again.

FAQS

1.Can I use only wheat flour?

Yes, but the pinwheels will be a little denser and less soft. Mixing with plain flour gives a fluffier texture. Using only wheat flour makes it all the more healthy but there will be a compromise in taste and texture.

2.Can I skip yeast?

Yeast is needed for baking perfect buns and breads. These pizza pinwheels are more like buns and I would recommend not to skip yeast.

3.Can I use store-bought pizza dough?

Definitely, just bring it to room temperature before rolling and filling, then bake as usual.

4.Why are my pinwheels hard?

This usually happens if the dough was too tight or they were overbaked. Make sure your dough is soft and check after 12 minutes of baking.

5.Can I make these ahead of time?

Yes, you can roll and slice the dough, then refrigerate the slices. Bake them fresh whenever you want warm, cheesy pinwheels.

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

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

📖 Recipe Card

Pizza Pinwheels Recipe

Pizza Pinwheels are one of those snacks that bring all the joy of pizza in a bite-sized, fun shape. Imagine soft, fluffy dough rolled with tangy pizza sauce, crunchy veggies, and melty cheese, then baked to golden perfection. These pinwheels are a great alternative when you want something different from the usual pizza slice but still crave that familiar cheesy flavor.

Course Snack

Cuisine Indian

Keyword Baking, baking recipes, pizza recipes, roll recipes, snack recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 383kcal

Author Sharmilee J

Ingredients

½ cup wheat flour
½ cup plain flour
⅓ cup warm water
½ teaspoon active yeast
¼ teaspoon salt
½ tablespoon sugar
1 tablespoon olive oil

For the stuffing

1 tablespoon onion finely chopped
3 tablespoon capsicum finely chopped
3 tablespoon + 2 teaspoon mozarella cheese
oregano as required
chilli flakes as needed

Instructions

Take water, olive oil, sugar and salt. Add yeast to it and whisk it well. Set aside.
Mix wheat flour and maida in a mixing bowl. Whisk it well.
Now add the flour mixture to the yeast solution.
Mix well and knead it to a soft pliable dough. Set aside to rest in a warm place for atleast an hour.
Then flour a surface and roll it to slightly thick rectangle shape. Add pizza sauce, sprinkle oregano.
Then add onion and capsicum. Sprinkle cheese. Roll it tightly.
Roll into a log , cling wrap it and refrigerate it for 10mins just to make the dough stiff.
Preheat oven at 180 deg C for 10mins.
Then brush pin wheels with olive oil and cut into slightly thick slices.
Line the baking tray with silver foil and arrange the pizza slices with cut side on top.
Sprinkle cheese, oregano and chilli flakes.
Bake in preheated oven at 180 deg C for 15-20 mins or until the edges start to brown.
Serve Pizza Pinwheels hot / warm!!

Notes

Dough texture - Your dough should be soft and smooth. If it feels sticky, sprinkle a little flour and knead again. If it feels too tight or dry, add a few drops of water to loosen it.

Roll tightly - When rolling the dough with the filling, make sure to roll it tightly so the filling stays inside and the slices don't fall apart during baking.

Chill before slicing - After rolling, refrigerate the dough log for 15-20 minutes. This helps firm up the roll and makes slicing neater and easier.

Use a sharp knife - This helps you get clean, even slices without squishing the roll.

Bake time - Check after 12 minutes of baking. The pinwheels should be golden on the edges and the cheese melted and bubbly.

Nutrition

The post Pizza Pinwheel Recipe appeared first on Sharmis Passions.

Kothu Chapathi Recipe (Hotel Style)

Sharmilee J — Fri, 09 Oct 2026 00:37:16 +0000

Kothu Chapathi is a flavorful, filling South Indian street-style dish made by mincing chapathis and tossing them with a spicy onion-tomato masala. It's a great way to turn leftover chapathis into a brand-new meal that's exciting and delicious. This version is quite close to the hotel-style Kothu Parotta but made using everyday chapathis instead.

You don't need anything fancy-just a few regular spices, some basic tempering, and optionally an egg if you prefer the non-veg version. The salna (gravy) gives it that signature taste, making it saucy and slightly juicy without turning soggy. It tastes best when served hot.

[feast_advanced_jump_to]

About Kothu Chapathi

Kothu Chapathi is a popular South Indian tiffin made by tearing or chopping chapathis and tossing them with a flavour-packed onion-tomato masala. This recipe includes a simple homemade salna (gravy) that brings everything together with a spicy and mildly sweet blend of coconut, fennel, kalpasi, and other whole spices.

It's perfect for days when you want something quick, spicy, and different from regular roti and curry. The egg makes it more filling and gives a nice scrambled texture when mixed in. The masala seeps into the chapathi pieces making every bite soft, juicy, and tasty. It's spicy, slightly smoky, and bursting with flavors from freshly ground coconut masala.

You can also make a vegetarian version by skipping the egg and adding more veggies like carrots, cabbage or even paneer. The base gravy is quite versatile, so feel free to play around with it depending on what you have at home. This dish works perfectly for dinner or even a weekend brunch.

I usually make this when I have leftover chapathi from dinner. It's one of those recipes that feels like a special treat even though it's made from simple things. The smell of the masala cooking in the pan always reminds me of tiny roadside stalls and hotel-style meals from trips.

Kothu Chapathi Ingredients

Chapati - This is the key ingredient of the dish, it soaks up the masala well and gives a soft, chewy texture. You can use fresh or leftover chapati, but leftover ones hold their shape better.
Egg - Adds protein and makes the dish soft and scrambled. You can leave it out or use paneer instead.
Onion & Tomato - These make the masala base. Onion gives a little sweetness, and tomato balances the taste. If you don't have fresh tomatoes, tomato puree is okay.
Capsicum - Adds a light crunch and mild sweetness - any color is fine, or you can skip it if you don't have it.
Ginger Garlic Paste - Helps build flavor and removes raw smell - fresh crushed ginger and garlic also work.
Coconut, Poppy Seeds & Fennel Seeds - Ground to make the base masala rich and creamy - coconut gives thickness, poppy seeds help bind everything, and fennel adds a mild sweet flavor. You can replace poppy seeds with cashews or bread. Coconut can be skipped if needed, but the taste will be different.
Whole Spices - Cinnamon, Star Anise, Clove, Cardamom are Used for tempering, they add warmth and give a nice hotel-style aroma. If you don't have all of them, just use a little extra garam masala.
Kalpasi (Stone Flower) - Adds unique flavor, it's small but important for getting that real street-style flavor. Skip only if you don't have it.
Pepper Powder & Garam Masala - Add heat and depth - pepper gives a sharp spice kick, and garam masala ties all the flavors together. Adjust pepper to suit your spice level.
Curry Leaves & Coriander Leaves - Curry leaves are used while tempering to give a nice aroma - coriander is added at the end for freshness and color. Curry leaves are a must; coriander can be skipped if not available.
Oil - Used for sautéing and tempering - any neutral oil like sunflower or groundnut oil will work.

Why This Recipe Works

It uses leftover chapathi in a tasty and creative way.
The base gravy is flavorful and gives hotel-style taste at home.
It's quick to make, perfect for lunch or dinner.
The egg adds protein and makes it more filling.
You can easily customize it with vegetables or paneer.

How to make Kothu Chapathi Step by Step

1.Take your left over chapathis. Chop them into small pieces or just tear them into tiny pieces. Set aside. In a kadai add oil and sauté tomatoes till it turns mushy and raw smell leaves.

2.Now add coconut give a quick sauté and switch off. Cool down and grind it along with fennel seeds and poppy seeds along with little water to a fine paste.

3.Add little oil to a pan, add the masala paste along with garam masala and sauté for 2mins.Then add little water say ¼ cup and allow the gravy to boil.

4.When oil starts to separate add kalpasi boil for 2 minutes and switch off and set aside. Now heat oil in a pan add the items listed under 'to temper' let it splutter.

5.Add onion along with ginger garlic paste and sauté till onions become transparent. Then add capsicum and sauté fora minute then crack open and add a egg.

6.Just mix once and add the chapathi pieces and cook well. Add pepper powder.

7.Now add the salna and mix well. Just use the edge of a tumbler to mince it well. Finally add chopped coriander leaves and switch off.

Serve hot!

Expert Tips

Use leftover chapathi - It holds shape better and absorbs masala well. Let fresh chapathi cool completely if using.
Grind the masala smooth - For the best texture, make sure the tomato-coconut paste is smooth and fine.
Don't skip kalpasi - It adds the real street-style flavor. Just a tiny pinch makes a big difference.
Mince with a tumbler - For that classic kothu texture, use the edge of a tumbler or a flat spatula to mash and mix. Use sharp edged steel tumbler or bowl to mince which makes it easier.
Gravy control - Reserve a little gravy and add as needed to control wetness. Some prefer it drier, some slightly saucy.

Serving and Storage

Serve Kothu Chapathi hot with onion raita or just as it is. It tastes best fresh off the pan while still warm.
If you have leftovers, store in a closed container in the fridge and use within a day. Reheat gently before serving.

FAQS

1.Can I make this without egg?

Yes, just skip the egg or replace it with vegetables or paneer cubes.

2.Can I use fresh chapathi?

Yes, but let it cool completely before chopping. Leftover ones work better.

3.What does kalpasi add to the dish?

It gives a smoky, earthy flavor like hotel-style dishes. Try not to skip it.

4.Can I make this with parotta?

Yes, this works great with cooked parotta or even laccha paratha.

5.Is it very spicy?

Not too spicy. You can adjust pepper or chilli based on your preference.

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

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

📖 Recipe Card

Kothu Chapathi Recipe | Hotel Style Kothu Chapathi

Course dinner, Main Course

Cuisine Indian

Keyword chapati, chapati recipes, coconut recipes, Dinner recipe, egg recipes, flat bread recipes, flatbread recipes, masala recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 147kcal

Author Sharmilee J

Ingredients

3 chapathi
1 egg
1 big onion
2 tablespoon capsicum
1 teaspoon ginger garlic paste
1 tablespoon coriander leaves
oil

FOR THE GRAVY:

1 tomato
2 tablespoon coconut
½ teaspoon fennel seeds
¼ teaspoon poppy seeds
¼ teaspoon kalpasi
¼ teaspoon poppy seeds
¼ teaspoon pepper powder
1 teaspoon garam masala

TO TEMPER:

2 teaspoon oil
1 tiny pinch kalpasi / sont flower
a small sprig curry Leaves
¼ teaspoon fennel seeds
¼ inch piece cinnamon
1 small star anise
1 clove
1 cardamom

Instructions

Chop the chapathis into small pieces or just tear them into tiny pieces and set aside.
In a kadai add oil and sauté tomatoes till it turns mushy and raw smell leaves.
Now add coconut give a quick sauté and switch off.
Cool down and grind it along with fennel seeds and poppy seeds along with little water to a fine paste.
Add little oil to a pan, add the masala paste along with garam masala and sauté for 2mins.
Then add little water say ¼ cup and allow the gravy to boil.
When oil starts to separate add kalpasi boil for 2mins and switch off and set aside.
Now heat oil in a pan add the items listed under 'to temper' let it splutter.
Add onion along with ginger garlic paste and sauté till onions become transparent.
Then add capsicum and sauté for a minute then crack open and add a egg.
Just mix once and add the chapathi pieces and cook well. Add pepper powder.
Now add the salna and mix well. Just use the edge of a tumbler to mince it well. Finally add chopped coriander leaves and switch off.
Serve Kothu Chapathi hot / warm.

Notes

Use leftover chapathi - It holds shape better and absorbs masala well. Let fresh chapathi cool completely if using.

Grind the masala smooth - For the best texture, make sure the tomato-coconut paste is smooth and fine.

Don't skip kalpasi - It adds the real street-style flavor. Just a tiny pinch makes a big difference.

Mince with a tumbler - For that classic kothu texture, use the edge of a tumbler or a flat spatula to mash and mix. Use sharp edged steel tumbler or bowl to mince which makes it easier.

Gravy control - Reserve a little gravy and add as needed to control wetness. Some prefer it drier, some slightly saucy.

Nutrition

The post Kothu Chapathi Recipe (Hotel Style) appeared first on Sharmis Passions.

Dahi Bhalla Recipe

Sharmilee J — Fri, 09 Oct 2026 00:37:09 +0000

Dahi Bhalla is a soft, creamy, and flavor-packed North Indian snack. It's made by soaking deep-fried urad dal vadas in curd and topping them with chutneys, spices, and sev. This dish is perfect for summer as its cooling and light. You don't need fancy ingredients or long hours in the kitchen to make it.

The best part is how the curd soaks into the vadas and makes them soft and juicy. The sweet chutney and spicy green chutney balance each other really well. It's also a very colorful dish - white curd, green chutney, brown tamarind chutney, yellow sev - it's a treat to the eyes and taste buds.

[feast_advanced_jump_to]

About Dahi Bhalla

Dahi Bhalla is also called Dahi Vada in some regions. It is made by frying soft urad dal batter into round balls and soaking them in water to make them softer. Then, they are topped with thick curd, chutneys, spice powders, and crispy sev. Curd is one of the main ingredient so make sure it is fresh and not sour.

It's a popular dish during festivals like Holi and Diwali. In many homes, it is served as part of a festive meal or even during get-togethers and parties. It also makes a great option for iftar or as a starter during special lunches. Most of the items used are basic and easily available in your kitchen. Once you try it, you'll want to make it often.

The toppings can be adjusted to suit your taste. If you like it sweet, add more tamarind chutney. If you prefer spicy, increase the green chutney and red chili powder. You can even sprinkle a bit of roasted cumin powder. It is a lovely choice for festivals, parties, or as a simple weekend evening snack at home.

I enjoy making Dahi Bhalla when I want something light yet satisfying. It's one of those dishes that brings a sense of celebration even on an ordinary day. The aroma of the chutneys and the look of the finished plate always brings back happy memories.

Dahi Bhalla Ingredients

Whole urad dal - It is used to make the base vadas. When soaked and grind, it turns soft and fluffy. You can also use split urad dal if whole is not available but it gives less volume when compared to whole urad dal.
Thick curd (yogurt) - Fresh thick curd is preferred which makes the vadas creamy and juicy. Don't use sour curd.
Green chili - Added while grinding to give a mild spice. You can skip or reduce based on your preference.
Ginger - It helps with digestion. You can use a small piece of fresh ginger chopped.
Water - Used for grinding the dal. Add a little at a time to get a thick and fluffy batter.
Oil - Used to deep fry the vadas. Choose a flavor less oil for best taste.
Sugar - A little sugar is added to the curd to balance flavours. You can adjust it or skip it based on your preference.
Sweet chutney - Adds a mild sweetness and tanginess. Made with tamarind and jaggery. You can use homemade or store-bought.
Green chutney - Gives a fresh and spicy touch. Usually made with mint, coriander, green chili, and lemon juice.
Red chilli powder - A light sprinkle adds color and a bit of heat.
Chaat masala - Adds a tangy kick and brings a street-style flavour to the dish.
Sev - Adds a crunchy topping. Use thin sev or nylon sev for best texture.
Cashews, Raisins - Adds crunch, sweetness and rich taste to the vadas.
Coriander leaves - Used for garnish. Adds freshness and a nice pop of green.

Why This Recipe Works

It uses simple kitchen staple ingredients.
Uses ingredients that are easily available.
Refreshing, colorful and delicious chat.
The chutneys add layers of flavour - sweet, spicy, and tangy.
You can prepare it partly ahead and assemble just before serving.

Similar Recipes

How to make Dahi Bhalla Step by Step

1.Rinse whole urad dal well. Soak urad dal for 3-4 hours. Drain water and keep aside (I usually drain the water completely and then sprinkle little by little while grinding, doing so you can be sure of the quantity of water).Now grind it to a fluffy texture along with ginger and green chilies in a grinder sprinkling water now and then. Don't add much water as the batter will become runny. The batter should be thick and fluffy as shown, add required salt and mix well. Now add raisins and chopped cashews to the batter.

2.Mix well and Set aside. Meanwhile add sugar to curd and beat it well. Add little water to make it little runny so that its pourable.

3.Heat oil - Wet your hands and take lemon sized balls and drop it carefully into oil. You can fry up to 3-4 balls at a time depends on the size of your kadai. Flip around and deep fry till golden brown. Drain in tissue paper.

4.Then add the vadas to hot water, remove it immediately - this is to make the vadas soft and make it absorb curd well, also it helps in removing extra oil. Now squeeze using 2 ladles to remove extra water.

5.Arrange the vadas in a plate may be 4-5 vadas. Then pour curd over it. Add green chutney and sweet chutney. Then sprinkle sev, red chili powder and chat masala and garnish with coriander leaves.

Serve at room temperature or chilled.

Expert Tips

Use fresh curd - Sour curd can ruin the taste. Add a little sugar and beat it well before using.
Soak dal properly - Soak for at least 3-4 hours to get soft and fluffy vadas that absorb less oil.
Grind thick batter - Use little water while grinding. The batter should be thick and smooth.
Soften vadas - Dunk the vadas in hot water. which helps to remove extra oil and makes the vadas absorb curd better.
Add toppings just before serving - Add toppings, chutneys, sev at the time of serving to keep it stay fresh, crisp and not soggy.

Serving and Storage

Serve Dahi Bhalla chilled or at room temperature. Pour curd over the vadas, then add chutneys, sprinkle spices, and top with sev and coriander leaves.

You can make the vadas and chutneys ahead of time. Store vadas in the fridge, soak before use. Store leftover curd vadas in a closed container and consume within a day. Add fresh toppings when serving again.

FAQS

1.Can I make vadas ahead of time?

Yes, fry and store them in the fridge. Soak in hot water before using.

2.What if I don't have green & sweet chutney?

You can skip it, but it adds a lovely sweetness that balances the dish. You get readymade chutneys in supermarkets, you can use them too.

3.Why are my vadas hard?

The batter might not have been fluffy or you may have added too much water while grinding which will make vadas hard.

4.Can I shallow fry the vadas?

It's best to deep fry for the right texture, but you can try shallow frying or using appe pan.

5.Is this a dessert or snack?

It's a savory snack actually chat in specific, but because of the sweet chutney and curd, it tastes mildly sweet too.

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

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

📖 Recipe Card

Dahi Bhalla Recipe

Course Snack

Cuisine Indian

Keyword chaat, chaat recipes, curd recipes, North Indian, snack recipes, Vada

Prep Time 4

Cook Time 20

Total Time 4 20

Servings people

Calories 396kcal

Author Sharmilee J

Ingredients

1 cup thick curd / yogurt
¼ cup sweet chutney
¼ cup green chutney
red chilli powder just for sprinkling
chat masala powder just for sprinkling
¼ cup sev
½ tablespoon cashews
½ tablespoon raisins
1 tablespoon sugar
1 tablespoon coriander leaves chopped
salt to taste

For the Vada

½ cup whole urad dal deskinned
1 green chilli
¼ inch piece ginger
salt to taste
water as required
oil to deep fry

Instructions

Rinse whole urad dal well. Soak urad dal for 3-4 hours.
Drain water and keep aside (I usually drain the water completely and then sprinkle little by little while grinding, doing so you can be sure of the quantity of water).
Now grind it to a fluffy texture along with ginger and green chillies in a grinder sprinkling water now and then. Dont add much water as the batter will become runny. The batter should be thick and fluffy, add required salt and mix well.
Now add raisins and chopped cashews to the batter. Mix well and set aside.
Meanwhile add sugar to curd and beat it well. Add little water to make it little runny so that its pourable.
Heat oil….Wet your hands and take lemon sized balls and drop it carefully into oil.
You can fry up to 3-4 balls at a time depends on the size of your kadai.
Flip around and deep fry till golden brown. Drain in tissue paper.
Then add the vadas to hot water, remove it immediately - this is to make the vadas soft and make it absorb curd well, also it helps in removing extra oil. Now squeeze using 2 ladles to remove extra water.
Arrange the vadas in a plate may be 4-5 vadas. Then pour curd over it.
Add green chutney and sweet chutney.
Then sprinkle sev, red chilli powder and chat masala and garnish with coriander leaves.
Serve Dahi Bhalla at room temperature or chilled.

Notes

Use fresh curd - Sour curd can ruin the taste. Add a little sugar and beat it well before using.

Soak dal properly - Soak for at least 3-4 hours to get soft and fluffy vadas that absorb less oil.

Grind thick batter - Use little water while grinding. The batter should be thick and smooth.

Soften vadas - Dunk the vadas in hot water. which helps to remove extra oil and makes the vadas absorb curd better.

Add toppings just before serving - Add toppings, chutneys, sev at the time of serving to keep it stay fresh, crisp and not soggy.

Nutrition

The post Dahi Bhalla Recipe appeared first on Sharmis Passions.

Millet Flour Dosa | Instant Millet Dosa

Sharmilee J — Fri, 09 Oct 2026 00:36:34 +0000

Millet Flour Dosa is a quick and healthy dosa. This is an instant dosa that you can make without soaking, grinding, or fermenting. This recipe uses millet flour and rice flour. It takes only a few minutes to make. This dosa is light and crisp just like rava dosa. You can eat it for breakfast, lunch, or dinner. Learn to make perfect millet dosa with the help of step by step instructions and pictures.

The dosa batter is easy and instant to mix. You don't need any special steps. Just make sure the batter is not too thick or too thin. Heat the pan well. Pour the batter like you do for rava dosa. It spreads on its own and makes a lace-like pattern. Millets are full of fiber and nutrients. So, this dosa is healthy and tasty.

[feast_advanced_jump_to]

About Millet Flour Dosa

Millet Flour Dosa is thin and crisp that even kids would love to eat. It is made by mixing millet flour and rice flour along with spices and herbs for flavor. The batter is watery and does not need to soak, grind or ferment. This makes it great for when you want to cook quickly. It is a good option for busy mornings or quick meals.

You don't have to plan ahead. Just mix the ingredients, check the batter consistency, and start making dosas. The texture is like rava dosa-light and crispy with small holes on top. You will like how it tastes. It is a simple recipe but very satisfying and comforting dish.

You can use any millet flour you like. Ragi, bajra, jowar, or multi-millet flour all work well. Rice flour helps make the dosa crisp. Onions and curry leaves add nice flavor. This dosa is easy, tasty, and healthier than regular dosa. It is a great way to add variety to your meals.

I make this dosa often when I am in a hurry or don't have regular dosa batter ready. It is a simple and satisfying recipe. The dosa turns out perfect when the pan is hot and the batter is just right.

Millet Flour Dosa Ingredients

Millet Flour - is the key ingredient. You can use any millet flour of your choice like ragi, bajra, or jowar that is readily available in stores.
Rice Flour - Adds texture and helps make the dosa crisp and prevents it from being too soft. You can use homemade or store bought rice flour of your choice.
Onion - I used finely chopped onion, it adds a mild sweetness and crunch to every bite. But you can skip it if you don't like it.
Curry Leaves - Gives a nice aroma and flavor - can be chopped or torn before adding.
Green Chilli - Adds spice to the dosa. Adjust according to your spice preference.
Oil - Used for cooking the dosa - helps in making the dosa crisp and easy to remove from the pan.

Why This Recipe Works

It's an instant recipe that needs no fermentation or grinding.
This recipe has crisp, light, and a lovely lace-like texture.
It's a healthier alternative to regular dosa.
It can be easily customized with different flours.
It's a great option when you want something quick, simple, and filling.

Similar Recipes

How to make Millet Flour Dosa Step by Step

1.In a mixing bowl - add millet flour, rice flour, onion, curry leaves, chili and required salt. Mix it well. Then add water little by little.

2.Mix it well using a whisk without any lumps. It should be runny so that while we pour the batter should spread by itself. Now the batter is ready.

3.Heat a dosa tawa, take a ladle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa. Cook in mediium flame. The dosa should be thin so don't pour over then we will get thick dosas. Drizzle oil and cook until the top looks cooked. Fold and serve hot.

Your dosa is ready! Serve with idli podi / any chutney of your choice.

Expert Tips

Use any millet flour - you can use ragi, bajra, jowar or even a mix of millets can be used for this recipe.
Batter Consistency - The batter should be very watery so that it spreads on its own when poured.
Do not spread - Pour it from a height in a circular motion like rava dosa. Let it naturally fill in the gaps.
Preheat well - The pan must be hot. Sprinkle water to check-if it sizzles immediately, it's ready.
Adjust consistency - The batter thickens up as it rests. You can add a little water and stir before making each dosa.

Serving & Storage

Serve them hot and fresh with coconut chutney, tomato chutney, or idli podi.
These dosas taste best when served immediately as they lose their crispness on cooling.

You can store the leftover batter in the fridge for a day. Before using, bring it to room temperature, stir well, and add a little water if it has thickened.

FAQS

1.Can I use any millet flour for this recipe?

Yes, you can use ragi, jowar, bajra, or mixed millet flour-whichever you prefer.

2.Do I need to ferment the batter?

No, this is an instant dosa recipe. No soaking, grinding or fermenting needed.

3.Why does my dosa get holes?

The dosa tawa should be hot when you pour the dosa. Also the batter should be watery else holes will not be formed.

4.Can I skip onion and green chili?

Yes, they are added for flavor but the dosa will still turn out fine without them.

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

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

📖 Recipe Card

Millet Flour Dosa Recipe | Instant Millet Dosa Recipe

Course Breakfast

Cuisine Indian

Keyword dosa batter, dosa recipes, Healthy Diet Plan, healthy recipes, millet recipes, tiffin recipes

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 221kcal

Author Sharmilee J

Ingredients

½ cup millet flour
¼ cup rice flour
1 small sized onion
1 tablespoon curry leaves
1 small green chili
¾ to 1 cup water
oil as required
salt to taste

Instructions

In a mixing bowl - add millet flour, rice flour, onion, curry leaves, chili and required salt. Mix it well. Then add water little by little.
Mix it well using a whisk without any lumps. It should be runny so that while we pour the batter should spread by itself. Now the batter is ready.
Heat a dosa tawa, take a ladle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa. Cook in medium flame. The dosa should be thin so don't pour over then we will get thick dosas.
Drizzle oil and cook until the top looks cooked. Fold and serve hot.
Your Millet Flour dosa is ready! Serve with idli podi / any chutney of your choice.

Notes

Use any millet flour - you can use ragi, bajra, jowar or even a mix of millets can be used for this recipe.

Batter Consistency - The batter should be very watery so that it spreads on its own when poured.

Do not spread - Pour it from a height in a circular motion like rava dosa. Let it naturally fill in the gaps.

Preheat well - The pan must be hot. Sprinkle water to check-if it sizzles immediately, it's ready.

Adjust consistency - The batter thickens up as it rests. You can add a little water and stir before making each dosa.

Nutrition

The post Millet Flour Dosa | Instant Millet Dosa appeared first on Sharmis Passions.

Capsicum Gravy Recipe

Sharmilee J — Fri, 09 Oct 2026 00:36:13 +0000

Capsicum Gravy is a mild creamy gravy made by cooking colored capsicum with coconut , nuts paste along with basic spices and herbs. Capsicum Gravy is a great side for roti, chapati, pulao, variety rice, plain rice etc. The combination of toasted sesame seeds, peanuts, and coconut gives it a subtle nutty taste that makes this gravy unique.

This gravy needs only basic pantry staples , easy and quick to make. Whether it's for a busy weekday meal or lunchbox, this gravy works well without feeling too heavy. It's also a nice change from the usual onion-tomato gravies.

[feast_advanced_jump_to]

About Capsicum Gravy

Capsicum Gravy is a South Indian-style curry where capsicum pieces are simmered in a paste made from coconut, sesame seeds, peanuts, and a few cashews. It has a creamy texture with mild flavors, making it suitable for both adults and kids. If you prefer less spicy curries, this one's perfect.

This recipe skips tomatoes and heavy masala. Instead, the coconut-nut blend adds thickness and richness. A touch of red chili powder and garam masala brings in warmth without making it spicy. As the gravy simmers, it turns smooth and coats the capsicum nicely.

You can use just green capsicum or mix it with red and yellow ones for more color and a slightly sweet flavor. Lightly sautéed onions and capsicum give a slight crunch, which goes well with the creamy base. It's quite a flexible recipe and pairs well with rice or any Indian bread like chapati or phulka.

I usually make this when I want something simple yet tasty. It doesn't need much chopping or long cooking time, so it's perfect for busy days. My little one enjoys it with chapati, so I often skip green chilies and keep the spice level low. Feel free to adjust it as per your family's taste.

Capsicum Gravy Ingredients

Capsicum - I used a mix of colored capsicum chopped into cubes as it adds a nice crunch and mild sweetness. You can use just green capsicum if that's what you have.
Sesame Seeds - Use only white sesame seeds which is best for this gravy, adds creaminess to the gravy.
Peanuts - toasted and grind with other ingredients to make the masala paste.
Coconut - fresh grated coconut is best to use, adds volume to the gravy.
Cashew Nuts - adds richness and creaminess to the gravy, do not skip it. You can replace it with almonds.
Onion - Just a tablespoon of cubed onion is used.
Jeera (Cumin Seeds) - Tempered in oil to release its flavor - adds a nice aroma and aids digestion.
Red Chili Powder - added for spice and gives a mild color o the gravy.
Pepper Powder - Adds a gentle kick - balances the mildness of the coconut base.
Garam Masala Powder - A pinch of this adds depth and warmth to the curry - you can skip if you prefer a lighter flavor.
Salt - Enhances all the other flavors - adjust to taste.
Oil - added for tempering and sauté the vegetables.
Coriander Leaves - adds for garnish, adds a freshness to the gravy.

Why This Recipe Works

This is a quick and easy to make recipe made with simple pantry ingredients.
The nutty coconut base makes it creamy without needing cream or curd.
This recipe is mildly spiced and perfect for both kids and adults.
It's very versatile - pairs well with roti, rice, pulao, or even biryani.
The texture and color from capsicum make it visually appealing and tasty.

Similar Recipes

How to make Capsicum Gravy Step by Step

1.Get all your ingredients ready first. Now dry roast sesame seeds till golden, set aside , then toast peanuts until brown spots appear here and there, set aside to cool.

2.Then toast coconut till there is no moisture content, do not let the color change, Set aside to cool. Now add cashews and dry roast it 2 minutes and allow it to cool down. Transfer the ingredients to the mixer.

3.Add little water and grind it a smooth paste, Set aside. Now in a pan heat oil add capsicum and onion and fry for 3 minutes, Set aside. Now in the same pan add little more oil and add jeera let it crackle.

4.Then add the coconut paste , add little water and let it boil for 2 minutes. Then add red chili and garam masala powder along with pepper powder. Add required salt.

5.Add required water as it becomes thick. Check for salt and adjust at this stage. Simmer and let it boil for 5 minutes. Add toasted onion capsicum stir well. Now garnish with coriander leaves and switch off.

Serve hot with rice or roti(phulka)!

Expert Tips

Dry roast - Roast sesame seeds, peanuts, and coconut but not burnt - this brings out flavor and removes moisture.
Adjust spice - This version is kid-friendly. If you like it spicy, add more red chili powder or a green chili while grinding.
Consistency - The gravy thickens as it cools, so adjust water while reheating to keep it creamy and pourable.
Use fresh coconut - For best taste, use fresh grated coconut. If not available, use desiccated coconut but dry roast it lightly.
More flavor - A pinch of kasoori methi or a squeeze of lemon juice at the end can elevate the flavor profile.

Serving and Storage

Serve this Capsicum Gravy hot with phulka, roti, plain rice, jeera rice, or even pulao. You can also pack it in the lunchbox with soft chapathis-it stays good for hours.

If you have leftovers, store them in an airtight container in the fridge. It stays good for 2 days. Reheat with a splash of hot water before serving.

FAQS

1.Can I use only green capsicum?

Yes, you can. Green capsicum gives a stronger flavor, while colored ones are milder and slightly sweet.

2.Is this gravy spicy?

Not at all. It's a very mild gravy made for kids. You can always add more red chili powder or green chilies if you like it spicier.

3.Can I skip peanuts?

Yes, just increase the cashews slightly to maintain the creaminess if skipping peanuts.

4.What can I serve this with?

It goes well with roti, chapati, steamed rice, jeera rice, pulao, or even biryani.

5.Can I make this ahead of time?

Yes, you can make it in advance. It tastes even better the next day as the flavors settle in. Just reheat with a little water.

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

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

📖 Recipe Card

Capsicum Gravy Recipe

Course Side Dish

Cuisine Indian

Keyword Gravy, gravy recipes, lunch recipes, meals, roti sidedish, Side Dish, veg recipes, vegetable

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 124kcal

Author Sharmilee J

Ingredients

½ cup capsicum
1 tablespoon onion
½ teaspoon red chilli powder
¼ teaspoon pepper powder
¼ teaspoon garam masala powder
2 teaspoon oil
coriander leaves
salt to taste

To Grind to a Paste:

3 teaspoon sesame seeds
1 tablespoon peanuts
½ tablespoon cashewnut
⅛ cup coconut

To Temper:

½ teaspoon oil
½ teaspoon jeera

Instructions

Get all your ingredients ready first. Now dry roast sesame seeds till golden, set aside.
Then toast peanuts until brown spots appear here and there, set aside to cool.
Then toast coconut till there is no moisture content, do not let the color change, set aside to cool.
Now add cashews and dry roast it 2 minutes and allow it to cool down.
Transfer the ingredients to the mixer.
Add little water and grind it a smooth paste, set aside.
Now in a pan heat oil add capsicum and onion and fry for 3 minutes, set aside.
Now in the same pan add little more oil and add jeera let it crackle.
Then add the coconut paste , add little water and let it boil for 2mins.
Then add red chilli and garam masala powder along with pepper powder. Add required salt.
Add required water as it becomes thick. Check for salt and adjust at this stage.
Simmer and let it boil for 5 minutes.
Add toasted onion capsicum stir well.
Now garnish with coriander leaves and switch off.
Serve hot with rice or roti / phulka!

Notes

Dry roast - Roast sesame seeds, peanuts, and coconut but not burnt - this brings out flavor and removes moisture.

Adjust spice - This version is kid-friendly. If you like it spicy, add more red chili powder or a green chili while grinding.

Consistency - The gravy thickens as it cools, so adjust water while reheating to keep it creamy and pourable.

Use fresh coconut - For best taste, use fresh grated coconut. If not available, use desiccated coconut but dry roast it lightly.

More flavor - A pinch of kasoori methi or a squeeze of lemon juice at the end can elevate the flavor profile.

Nutrition

The post Capsicum Gravy Recipe appeared first on Sharmis Passions.

Millet Cookies Recipe

Sharmilee J — Fri, 09 Oct 2026 00:35:42 +0000

Millet Cookies are light, crunchy snacks made with a mix of healthy flours and sweeteners. These homemade cookies are a great way to include millets in your everyday diet in a tasty form. They're especially nice if you're trying to replace store-bought biscuits with something more wholesome and homemade.

The recipe is beginner-friendly and comes together with just a few basic ingredients. You don't need any special tools or baking skills to make them. They are perfect with tea, coffee, or even as a light snack for kids. Once you try them, you'll want to keep a batch ready for those sudden snack cravings!

[feast_advanced_jump_to]

About Millet Cookies

Millet Cookies are made using a mix of millet flour and wheat flour along with palm sugar and butter. The ingredients are basic and easy to find in most kitchens. The dough is soft and easy to shape, and the cookies turn crisp once baked. You don't need baking soda or eggs for this recipe.

You can use any millet flour you like-ragi, bajra, or jowar all work well and give different flavors. The sweetness is mild, so you can adjust it to suit your taste. You can also use jaggery or brown sugar if you don't have palm sugar. It's a great option if you want to include millets in your snacks.

They are great for travel or for packing in lunch boxes. Since they don't crumble easily, you can carry them around without worry. These cookies are also a nice way to introduce millets to kids in a familiar, tasty form. You can even involve kids in shaping the dough-it's that simple and fun to make.

These millet cookies are my go-to for guilt-free snacking - crispy, wholesome, and lightly sweet. I love how they pair perfectly with a cup of chai or coffee, especially on cozy evenings.

What's special about this recipe is the use of millet flour-nutrient-dense and gluten-free-which gives a lovely earthy flavor and texture to the cookies. It's one of those bakes that feels good to eat, knowing it's made with wholesome ingredients. And since the sweetness is quite mild, it's a snack you can enjoy guilt-free.

Millet Cookies Ingredients

Millet Flour - This is the key ingredient. You can buy whole grain toast it a bit and grind into flour and use it or use store bought millet flour.
Wheat Flour - Provides structure and helps to bind the millet flour.
Palm Candy Sugar - Also called as panangkarkandu in tamil adds sweetness with a caramel-like flavor. Gives the cookies color and sweetness.
Butter - helps the dough to come together and also adds richness and crispness to the cookies.
Vanilla Essence - I have used vanilla essence, alternatively you can use cardamom powder or other flavoring too.
Water / Milk -Just a little is added to bring to a dough.

Why This Recipe Works

This is an easy and quick to make recipe with minimal ingredients.
It's made with millet flour, making it rich in fibre and nutrients.
It's crispy and tastes mildly sweet, perfect for tea-time.
This recipe can be customized easily with your choice of millet.
It's a great option as a healthier alternative, It has no refined sugar, or maida required.

Similar Recipes

How to make Millet Cookies Step by Step

1.In a mixer add palm sugar candy and powder it finely. To a mixing bowl add butter and powdered sugar.

2.Whisk it well then add vanilla essence and set aside. To another bowl add millet flour and wheat flour and whisk it well.

3.Now beat sugar butter mixture after adding vanilla essence, then add the flour. Mix well with your hands to form a mixture like the one shown below.

4.Then little water / milk to form a dough, I used water - it may require very little water say 1 to 2 teaspoon that is all. Now spoon the mixture using measuring spoon, I used ½ tablespoon measuring spoon to do this. Make a ball and flatten it slightly. Flatten it to ¼ inch thickness or slightly thinner.

5.Line butter paper / silver foil on the baking tray and arrange the cookies. Bake the cookies at 180 deg C for 12-15 minutes or until the edges turn golden brown. Cool on wire rack then store in airtight container.

Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.

Expert Tips

Use any millet flour - Ragi, bajra, kodo millet, or even a mix of millets can be used. I have used homemade kodo millet flour.
Powder sugar - Use powdered sugar helps it mix smoothly with butter and gives a smooth finish to the cookies.
Shaping the cookies - If the dough is sticky, chill it for 10-15 minutes. It becomes easier to handle and keeps its shape while baking.
Thickness - If you like crispy cookies, flatten the dough a bit more. For softer ones, shape them slightly thicker.
Don't overbake - Cookies will look soft when hot but will turn crisp as they cool. Take them out once the edges start to turn golden.
Sweetness - The cookies are mildly sweet. If you prefer them sweeter, just add a little extra sugar.
Flavor twist - You can use any flavor of your choice. You can add cardamom powder instead of vanilla for a traditional flavor.

Serving and Storage

Serve them with tea, coffee, or milk for a light snack anytime. Once cooled, store in an airtight container to keep them crisp for 4-5 days.

You can also refrigerate the dough for a day and bake fresh cookies when needed.

FAQS

1.What can I use instead of palm sugar?

You can use powdered jaggery or palm jaggery replacing palm sugar candy

2.What millet flour should I use?

Yes, you can use ragi, kodo, bajra, or little millet flour-choose what you like. You can even use mixed millets flour for added benefits.

3.How can I make my cookies crispier?

Flatten the cookies a bit thinner and bake until crisp. Keep an eye as thinner cookies may easily get burnt.

4. Can I make this recipe without wheat flour?

Yes, but the cookies might be crumbly. I would recommend adding wheat flour.

5.What can I replace vanilla essence with?

You can use cardamom powder or other flavorings like almond essence, butterscotch etc.

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

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

📖 Recipe Card

Millet Cookies Recipe

Course Baking

Cuisine Indian

Keyword 30 mins recipes, Baking, baking recipes, biscuit recipes, cookie recipes, millet recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 41kcal

Author Sharmilee J

Ingredients

¼ cup millet flour
¼ cup wheat flour
4 tablespoon butter
¼ cup palm sugar
¾ teaspoon vanilla essence
2 teaspoon water / milk

Note* : If you don't have readymade millet flour, dry roast any millet you have till golden brown then powder and use it. You can replace palm sugar with jaggery / demerara sugar

Instructions

In a mixer add palm sugar and powder it finely.
In a mixing bowl add butter and powdered sugar.
Whisk it well then add vanilla essence and set aside.
In another bowl add millet flour and wheat flour and whisk it well.
Now beat sugar butter mixture after adding vanilla essence, then add the flour. Mix well with your hands to form a mixture.
Then add little water / milk to form a dough, I used water…it may require very little water say 1 to 2 teaspoon that's all.
Now spoon the mixture using measuring spoon, I used ½ tablespoon measuring spoon to do this.
Make a ball and flatten it slightly. Flatten it to ¼ inch thickness or slightly thinner.
Line butter paper / silver foil on the baking tray and arrange the cookies.
Bake the cookies at 180 deg C for 12-15 minutes or until the edges turn golden brown.
Cool on wire rack then store in airtight container.
Serve Millet Cookies warm with a glass of milk or as a tea time snack.

Notes

Use any millet flour - Ragi, bajra, kodo millet, or even a mix of millets can be used. I have used homemade kodo millet flour.

Powder sugar - Use powdered sugar helps it mix smoothly with butter and gives a smooth finish to the cookies.

Shaping the cookies - If the dough is sticky, chill it for 10-15 minutes. It becomes easier to handle and keeps its shape while baking.

Thickness - If you like crispy cookies, flatten the dough a bit more. For softer ones, shape them slightly thicker.

Don't overbake - Cookies will look soft when hot but will turn crisp as they cool. Take them out once the edges start to turn golden.

Sweetness - The cookies are mildly sweet. If you prefer them sweeter, just add a little extra sugar.

Flavor twist - You can use any flavor of your choice. You can add cardamom powder instead of vanilla for a traditional flavor.

Nutrition

The post Millet Cookies Recipe appeared first on Sharmis Passions.

Masala Mor Recipe (Spiced Buttermilk)

Sharmilee J — Fri, 09 Oct 2026 00:35:18 +0000

Masala Mor is a traditional South Indian drink made using curd, water and a few basic spices and herbs. It is a light and refreshing drink that helps to keep the body cool, especially during hot summer days. Masala Mor is healthy & cool choice of drink cand a bliss in the scorching summer. It is usually prepared at home after lunch or when the weather is too hot to have anything heavy.

The ingredients used are very simple and are always available in most kitchens. The curd is diluted with water, mixed with crushed spices, and finally tempered to enhance the flavor - yes I have given the recipe for masala mor here itself. Yes, It can be made in just a few minutes and does not require any special equipments. Do try and enjoy this cooling drink.

[feast_advanced_jump_to]

About Masala Mor

Masala Mor, also called spiced buttermilk, is a simple South Indian drink that brings together the goodness of curd and the fresh spices. Thick curd is whisked with cold water to make a smooth base, and to that, a handful of fresh aromatics are added usually crushed ginger, green chili, and curry leaves. This gives the warmth and freshness to the drink.

One of the best things about Masala Mor is that it doesn't need much prep time. Everything comes together in just a few minutes using ingredients you likely already have in your kitchen. There's no grinding to a fine paste involved-just a coarse crush is enough to bring out the flavor of the spices and herbs.

This can be easily customized. You can add a few mint leaves for a cooling effect or a pinch of roasted cumin powder if you prefer a slightly earthy twist. It pairs especially well with hot, spicy meals-cooling the system and aiding digestion. While it's most popular during summer, many homes prepare it all year round to accompany everyday lunches or to serve guests something light and refreshing after a heavy meal.

Masala Mor is something I always look forward to, especially on hot afternoons - it's cooling, comforting, and packed with flavor. The fried mor milagai takes it to the next level, adding that perfect hint of smokiness and heat. Buttermilk is a must during summer as its such a great body coolant and when spices are added to the plain buttermilk and served chilled, then what more do you want?

Masala Mor Ingredients

Curd - This is the key ingredient. Use fresh, thick curd. I have added fresh homemade curd which gives more taste and flavor.
Water - Use chilled water for a refreshing feel. Water helps to dilute and bring the butter milk to the right consistency.
Salt - to taste. Adjust according to the sourness of the curd.
Curry Leaves - added for flavor and aroma, one of the main ingredient that gives a fresh aroma to this drink.
Ginger - Just a small piece is added which helps in digestion and gives a warmth.
Green Chili - Provides spice to the drink. You can adjust the quantity according to the spice level you want.
Oil - used to temper the spices. I used gingelly oil, you can use any cooking oil.
Mustard Seeds - A key part of South Indian tempering. They add a mild crunch and depth of flavor to the drink.
Mor Milagai (Sun-Dried Chilies) - Adds smoky, tangy heat. These chilies are soaked in buttermilk and sun-dried, then fried and crushed into the drink.
Coriander Leaves - Finely chopped when added bring a fresh look and aroma.

Why This Recipe Works

This recipe is made with simple pantry ingredients.
It's a perfect cooling and refreshing drink for hot weather.
It is an quick and easy recipe to make.
This recipe has a unique smoky, tangy flavor.
It can be customized to your preferred spice level.

Similar Recipes

How to make Masala Mor Step by Step

1.Whisk the curd well. Transfer curd to mixing bowl then add water and whisk it well. Add salt and Set aside

2.In a mixer add curry leaves, ginger and green chilies grind it coarsely. Now in a tadka pan heat oil add mustard seeds and let it splutter.

3.Fry more milagai and set aside. Now add the green chili mixture to curd. Add the tempering.

4.Crush and add more milagai. Mix well. Add chopped coriander leaves. Adjust salt and serve chilled.

Serve chilled.

Expert Tips

Use fresh curd - Slightly sour curd works best for flavor, but avoid using curd that's too old or bitter. I have used homemade curd.
Grind spices coarsely - Don't make a fine paste; a coarse grind gives a nice texture and releases flavor evenly.
Adjust spice levels - Use more green chili for extra heat, or reduce it for a milder version. we like it a bit milder.
Fry mor milagai properly - Fry until crisp but not burnt. Crushed and added to the drink, they give a lovely kick.
Always use chilled water - This keeps the drink refreshing and also helps balance the warmth from the spices.
Add mint for variation - A few mint leaves while grinding add a cool, fresh twist.
Don't skip tempering - Mustard seeds add essential flavor. Even a simple tadka makes a big difference.
Serve immediately or chill - Best enjoyed fresh, but can be made a few hours ahead and kept refrigerated.

Serving and Storage

Serve Masala Mor chilled after letting the spices infuse for a few minutes. Stir well before pouring. It goes great with spicy meals or as a refreshing drink for guests.

Store leftovers in the fridge for up to one day. Stir and adjust salt before serving again.

FAQS

1. Can I use store-bought curd?

Yes, you can use plain store bought curd. Just make sure it's not flavored or sweetened. You can even use store bought buttermilk.

2.What can I substitute for mor milagai?

If you don't have mor milagai, add a small pinch of red chili powder or a bit more green chilli.

3.Is this drink suitable for kids?

Yes, just reduce the spice level or skip the chillies completely. It's a healthy drink even for children.

4.Can I strain the masala mor?

Yes, you can mix and keep for at least an hour for all the flavor to seep in then strain.

5. Why is my masala mor too watery or thick?

If water is added more the drink becomes watery. Adjust the ratio of water to curd to get the right consistency. Some prefer it thinner, while others like it slightly thick and creamy.

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

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

📖 Recipe Card

Masala Mor Recipe | Spiced Buttermilk Recipe

Course Drinks

Cuisine Indian

Keyword curd recipes, drink recipes, Healthy tea time drink, masala recipes, Nutritional Beverage, Nutritional Drink

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 156kcal

Author Sharmilee J

Ingredients

1 cup thick curd chilled
1 cup water
2 teaspoon coriander leaves finely chopped
1 mor milagai
salt to taste

TO TEMPER:

1 teaspoon oil
¼ teaspoon mustard seeds

TO GRIND TOGETHER:

½ green chilli
3 leaves curry leaves torn into pieces
¼ inch piece ginger

Instructions

Whisk the curd well. Transfer curd to mixing bowl then add water and whisk it well. Add salt and set aside.
In a mixer add curry leaves, ginger and green chilies grind it coarsely.
Now in a tadka pan heat oil add mustard seeds and let it splutter.
Fry more milagai and set aside.
Now add the green chilli mixture to curd.
Add the tempering.
Crush and add more milagai. Mix well.
Add chopped coriander leaves.
Adjust salt and serve chilled.
Serve Masala More chilled.

Notes

Use fresh curd - Slightly sour curd works best for flavor, but avoid using curd that's too old or bitter. I have used homemade curd.

Grind spices coarsely - Don't make a fine paste; a coarse grind gives a nice texture and releases flavor evenly.

Adjust spice levels - Use more green chili for extra heat, or reduce it for a milder version. we like it a bit milder.

Fry mor milagai properly - Fry until crisp but not burnt. Crushed and added to the drink, they give a lovely kick.

Always use chilled water - This keeps the drink refreshing and also helps balance the warmth from the spices.

Add mint for variation - A few mint leaves while grinding add a cool, fresh twist.

Don't skip tempering - Mustard seeds add essential flavor. Even a simple tadka makes a big difference.

Serve immediately or chill - Best enjoyed fresh, but can be made a few hours ahead and kept refrigerated.

Nutrition

The post Masala Mor Recipe (Spiced Buttermilk) appeared first on Sharmis Passions.

Cauliflower Soup Recipe

Sharmilee J — Fri, 09 Oct 2026 00:35:10 +0000

Cauliflower soup is one of the dishes that was underrated until we started having them for early dinners. It is not just a soup, it is a bowl of comfort, adding some goodness, flavors, spice, and a lot of nourishment. This recipe involves no fancy ingredients. Just cauliflower and a few other ingredients and in the blink of your eye, the soup is ready.

Cauliflower is the most humble vegetable, packed with nutrition. It is rich in vitamin C, high in fiber, and very low in calories. If you have a sensitive gut, this veggie soup is a go-to dish on your weekly menu. You can serve this delicious bowl with some toasted bread or bread sticks if you have them handy. The best part about this soup is, that it is very creamy, and no additional cream is required. So you can indulge in this yummy soup bowl with no guilt baggage.

[feast_advanced_jump_to]

About Cauliflower Soup

Cauliflower Soup is a simple and nutritious bowl made with basic pantry ingredients like onions, garlic, pepper, and milk. Cauliflower soup is a perfect dish if you are feeling under the weather, or if you are craving for something hot. This is a great way to add veggies to your diet, especially if you have picky eaters around you.

This soup goes well just plain, or you can season it up with some mixed herbs, a swirl of fresh cream, or croutons for the crunch. This recipe works best with other veggies like carrots and potatoes if you are looking for a variation. Also, you can spice it up a little with garam masala, giving the bowl of cauliflower soup an Indian twist.

The first time I made this soul-soothing bowl of soup, it was raining outside, and I was craving for something hot. I was in the mood for a light dinner and this soup came in handy. Luckily, I had a small bunch of cauliflower and immediately got into action to make this soup.

During my childhood, I never really relished soups. I had to force myself to complete one bowl. However, with time, I fell in love with soups, and no weekends are complete without soups.

Cauliflower Soup Ingredients

Cauliflower florets - Cut the cauliflower into small florets. Soak them in warm water to remove the worms. Sauté them in oil until the raw smell is gone before pressure cooking them.
Onion - I used pink onion. You can use white onions or whites of spring onions if that's readily available. It adds flavor to the soup.
Garlic - I chopped and sautéed well. You can crush them as well.
Milk - This gives additional creaminess and taste. You can skip this step if you are making it vegan.
Pepper powder - I have used homemade pepper powder for this recipe. This is our spice ingredient. Use it generously. You can use freshly crushed pepper too.
Mixed herbs - This lifts the flavor and the aroma of the soup.
Cheese - Adds creaminess to the soup. It is optional.
Cumin seeds - Balance the soup with its earthy essence.

Why This Recipe Works?

Flavourful soup ready in 30 minutes
Minimal ingredients yet nutritious
Creamy texture without cream
Can be customized to suit your taste buds
Perfect for all age groups
Vegan recipe and gut-friendly

Similar Recipes

How to make Cauliflower Soup Step by Step

1.Cut cauliflower into small florets and measure it. Rinse it well and soak in warm water with salt. Drain water and keep it ready. In a pressure cooker heat oil - add jeera let it crackle, then add onion and garlic and sauté till onions turn transparent. Then add cauliflower and sauté till the raw smell of cauliflower leaves.

2.Then add pepper powder, oregano, required salt and sauté for few more mins

3.Add 1 and ¼ cups of water and pressure cook for 3 whistles in low medium flame. Cool down completely then using a hand blender grind it smoothly. You can use mixer too, in that case reserve the water part and then grind. Adjust salt at this stage.

4.Now add milk and let it to boil for 2 minutes then switch off and serve hot with a a sprinkle of pepper powder, oregano and a teaspoon of cheese.

Serve hot with a generous sprinkle of pepper powder.

Expert Tips

Chop Evenly - Cut the cauliflower uniform to cook faster and blend smoothly.
Sauté - Sauté the florets before pressure cooking them to avoid the raw smell.
Don't overcrowd - Always cook in batches if you have a big cauliflower. Overcrowding leads to uneven cooking and there might be a compromise in taste.
Blend in batches - Blend in batches if you are cooking in big quantities.
Use the mixer jar - You can also blend the cauliflower in your mixer jar. Ensure the florets are cooled completely before grinding else use stick blender.
Garnish - Garnish it well with a swirl of olive oil, grounded pepper, or sunflower seeds for a color variation. Roast the seeds slightly for the crunchiness.

Serving and Storage

Serve this cauliflower soup hot with some toasted croutons, and roasted seeds. You can garnish it with freshly ground pepper and drizzle fresh cream. Pair it well with garlic bread, buttered toast, bread sticks or soup sticks or a grilled cheese sandwich.

Cool the soup completely before storing it in the refrigerator. Store in an airtight container for up to 2 to 3 days. Reheat on the stovetop or microwave. Add little milk or water while reheating.

FAQS

1.Can I skip milk and make it completely dairy-free?

Yes, you can. You can add water, vegetable broth, or any plant-based milk.

2.Why does my soup taste bland?

Cauliflower has its own subtle flavor. Don't miss out adding salt, pepper, and seasonings mentioned. Check on the taste and add your spices accordingly before serving.

3.Can I add other veggies to this soup?

Yes! Potatoes, carrots, or even a small piece of pumpkin. You can blend it well with cauliflower and let it simmer until thick and creamy.

4.How do I make my soup thicker?

You can simmer it a bit longer than usual after blending. Or you can also add a boiled potato before blending. The starch in potatoes adds creaminess to the soup and its own flavors.

5.My soup is not smooth. What went wrong?

It would be because of undercooked florets or not blended enough. Ensure the veggies are cooked perfectly before blending. Blend in small batches if required.

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

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

📖 Recipe Card

Cauliflower Soup Recipe

Cauliflower Soup is one of the dishes that was underrated until we started having them for early dinners. It is not just a soup, it is a bowl of comfort, adding some goodness, flavors, spice, and a lot of nourishment. This recipe involves no fancy ingredients. Just cauliflower and a few other ingredients and in the blink of your eye, the soup is ready.

Course Soup

Cuisine Indian

Keyword 30 mins recipes, Dinner recipe, lunch recipes, soup recipes, starter, veg recipes, vegetable

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 100kcal

Author Sharmilee J

Ingredients

1 and ¼ cups cauliflower florets
2 tablespoon big onion
2 cloves garlic
1 and ½ cups water
¼ cup milk
½ teaspoon pepper powder
¼ teaspoon mixed herbs
2 teaspoon cheese
salt to taste

To temper:

2 teaspoon oil
¼ teaspoon cumin seeds

Instructions

Cut cauliflower into small florets and measure it. Rinse it well and soak in warm water with salt. Drain water and keep it ready.
In a pressure cooker heat oil - add jeera let it crackle, then add onion and garlic and sauté till onions turn transparent.
Then add cauliflower and sauté till the raw smell of cauliflower leaves.
Then add pepper powder, oregano ,required salt and saute for few more mins.
Add 1 and ¼ cups of water and pressure cook for 3 whistles in low medium flame.
Cool down completely then using a hand blender grind it smoothly. You can use mixie too, in that case reserve the water part and then grind. Adjust salt at this stage.
Now add milk and let it to boil for 2 minutes then switch off and serve hot with a a sprinkle of pepper powder, oregano and a teaspoon of cheese.
Serve Cauliflower Soup hot with a generous sprinkle of pepper powder.

Notes

Chop Evenly - Cut the cauliflower uniform to cook faster and blend smoothly.

Sauté - Sauté the florets before pressure cooking them to avoid the raw smell.

Don't overcrowd - Always cook in batches if you have a big cauliflower. Overcrowding leads to uneven cooking and there might be a compromise in taste.

Blend in batches - Blend in batches if you are cooking in big quantities.

Use the mixer jar - You can also blend the cauliflower in your mixer jar. Ensure the florets are cooled completely before grinding else use stick blender.

Garnish - Garnish it well with a swirl of olive oil, grounded pepper, or sunflower seeds for a color variation. Roast the seeds slightly for the crunchiness.

Nutrition

The post Cauliflower Soup Recipe appeared first on Sharmis Passions.