Each festival is celebrated with unique regional foods, festive menus, and traditional recipes. In this post, you'll find easy Indian festival recipes and menu ideas to help you plan your April celebrations at home. These Indian festival recipes highlight regional specialties from South, North, and East India.

April Festival Menu Ideas (Quick Overview)

• Tamil New Year → Sambar, Kootu, Vadai, Payasam
• Vishu → Sadya (rice, curries, payasam)
• Baisakhi → Roti, sabzi, sweets
• Pohela Boishakh → Luchi, curries, sweets

Save these April festival menu ideas for later

🌿 Tamil New Year (Puthandu)

Tamil New Year, also known as Puthandu, is celebrated with a traditional South Indian meal served on a banana leaf. The festive spread includes a variety of dishes such as kootu, vadai, payasam, and kosumalli, representing a balance of flavors for the new year.

Here are some traditional Tamil New Year recipes you can prepare:

🍮 Sweets

• Rice Payasam (Kheer with Condensed Milk)
• Aval Payasam
• Varagu Arisi Sakkarai Pongal
• Panang Kalkandu Sakkarai Pongal

🥘 Main dishes

• Mixed Vegetable Sambar
• Vazhaithandu Poricha Kootu
• Chow Chow Sundal Kootu
• Mulaikeerai Thandu Kootu

• Beans Paruppu Usili
• Kosumalli
• Medu Vada (Ulundu Vadai)
• Paruppu Vadai / Masala Vada

South Indian Vada Recipes

Vadai is a popular South Indian snack prepared in different variations using lentils and vegetables. It is commonly made for festivals and special occasions.

• Instant Rava Vada
• Mulai Keerai Masala Vadai
• Cabbage Vada
• Thatta Payaru Vadai
• Mixed Dal Vada

🌼 Vishu (Kerala Festival)

Vishu is an important festival in Kerala, celebrated with a traditional Sadya - a vegetarian feast served with rice, dal, vegetable sides, and payasam. The meal is an essential part of the celebration and showcases a variety of simple yet flavorful dishes.

Explore the complete Onam Sadya menu for a traditional feast.
Follow this Sadya preparation guide to plan your cooking.
You can also include festive sweets like Neyyappam

🌟 Simple Vishu Sadya Menu

• Rice
• Sambar
• Avial
• Thoran
• Payasam

🌾 Baisakhi (Punjabi Festival)

Baisakhi is a harvest festival celebrated in Punjab with festive meals that include traditional sweets, breads, and hearty dishes. The food prepared during Baisakhi reflects the richness of Punjabi cuisine and festive traditions.

🍛 Traditional Baisakhi Menu Ideas

A typical Baisakhi meal includes a mix of breads, curries, and sweets:

• Flatbreads like roti or paratha
• Lentil dishes (dal)
• Seasonal vegetable curries
• Traditional sweets and drinks

🫓 Popular Baisakhi Dishes

Breads

• Makki di roti
• Tandoori roti
• Paratha

Main Dishes

• Sarson da saag
• Punjabi kadhi
• Chole
• Dal makhani

Sweets

• Kada prasad (atta halwa)
• Jalebi
• Pinni
• Kheer

Drinks

• Lassi
• Chaas (buttermilk)

🌟 Simple Baisakhi Menu

• Makki di roti
• Sarson da saag
• Dal makhani
• Pickles and salad
• Jalebi
• Kheer
• Lassi

🌸 Bengali New Year (Pohela Boishakh)

Bengali New Year, known as Pohela Boishakh, is celebrated with traditional dishes like luchi, aloo-based curries, and a variety of sweets. You can explore a collection of traditional desserts in this Bengali sweets collection.

🍛 Bengali New Year Menu Ideas

• Luchi
• Aloo Dum
• Cholar Dal
• Mishti (sweets)

🌟 Simple Bengali Menu

• Luchi
• Aloo curry
• Rasgulla
• Sandesh
• Payesh

You can also browse more recipes in this Bengali sweets collection.

Save these April festival recipes and menu ideas to plan your festive cooking throughout the month.

FAQs

These recipes bring together flavors from different regions of India, making it easy to explore diverse festival foods in one place.

The post April Indian Festival Recipes & Menu Ideas – Puthandu, Vishu & Baisakhi appeared first on Spice your Life!.

Change is the only constant companion in life and with that thought, we decided we would change our thinking and slumbering food thoughts and bring back action!

So here we are in Feb 2025, wanting to bring back life into our food blogs.

We will be doing two posts per month, on 15th and 30th.

Read on below for the new structure and rules that are changed.

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Please spread the details if you want your friends to be part of this marathon.
Let's gear up for another nonstop blogging!

The post Blogging Marathon # 157 Feb 2025 appeared first on Spice your Life!.

This step-by-step recipe shows how to make authentic ras wale aloo at home with tips, variations, and serving suggestions.

This Banarasi Kachori aur Sabzi Thali/platter as part of the Mega Thali featuring Banarasi Kachori, Kale Chane aur Kaddu ki Subzi, Ras wale Aloo ki Subzi & Sama ke chawal ki kheer is a delicious meal you can serve any time.

Step by Step Pictures for making Aloo ki Sabzi

Recipe

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Ras wale Aloo ki Sabzi

Ras wale Aloo ki Sabzi or this Dhaba Style Aloo Rasedar is an easy-to-make popular street gravy served with kachoris for breakfast on the streets of Banaras.

Course Main Dish - Gravies

Cuisine Uttar Pradesh

Keyword Easy Aloo Recipe

By Cook Method Stovetop

Occasion Meals for Two

By Diet Healthy Recipes

Dish Type Gravy Side Dishes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 72kcal

Author Srivalli

Ingredients

• 1 cup Potatoes boiled and peeled
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 3/4 teaspoon Cumin Powder
• 1/2 teaspoon Black Pepper Powder
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Amchur / Dry Mango Powder
• A Pinch Asafoetida / Hing
• 1 teaspoon Mustard Seeds
• 1 teaspoon Ginger Paste
• Salt to Taste
• 2 teaspoon Cooking Oil

Instructions

• Wash and pressure cook the potatoes, once the pressure falls, peel the out skin, cube it and keep it aside.
• Take all spice powders and ginger paste, mix them with water, and keep it aside.
• Heat a nonstick pan with oil, and splutter mustard in it. Add the spice water and bring it to a boil.
• Next, crumble the boiled potatoes and add to the pan, smash well, and mix.
• Add salt and water as required for the gravy.
• Simmer for 10 mins and check if the gravy is done, it is usually done in 10mins.
• Garnish with chopped coriander leaves
• Serve with kachoris.

Nutrition

Calories: 72kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 13mg | Potassium: 256mg | Fiber: 2g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 1mg

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The post Ras Wale Aloo Ki Sabzi | Dhaba Style Aloo Curry for Poori & Roti appeared first on Spice your Life!.

This Banarasi Kachori aur Sabzi Thali/platter as part of the Mega Thali featuring Banarasi Kachori, Kale Chane aur Kaddu ki Subzi, Ras wale Aloo ki Subzi & Sama ke chawal ki kheer is a delicious meal you can serve any time.

I adapted these recipes from here to make sure the recipes are authentic. Of course, the spice levels went up a bit as I was serving it for Hubby dear as well. This gravy tastes fantastic and to boot, it's a no-onion no-tomato recipe. No frills and so simple to make!

You can read all about the kachoris and the ways they make them. This Black Chickpea Pumpkin Gravy makes it all the more interesting. This simple black chickpea and pumpkin curry go very well with crisp hot kachoris. We use mature orange-colored pumpkin for this subzi and the slightly sweet pumpkin balances well with kale chane lightly spiced up. Though I did increase the spice a bit, it was still overall little sweetish.

This Kale Chane aur Kaddu ki Sabzi is an easy gravy you can make for a quick dinner meal.

Ingredients

For making the Black Chickpea Pumpkin Gravy:

• For the Coarse Paste: We grind the chilies along with ginger, and garlic to a coarse paste.
• Chickpea - We use the black chickpea variety and that sure makes this gravy different from the regular Kabuli one.
• Pumpkin - we use orange thick-skinned pumpkin and it is slightly sweetish as well.
• Whole Spices: Using spices like Methi, Fennel Seeds, Mustard, and Cumin Seeds makes it a wonderful combination.
• Spice Powders We use spice powders like Asafoetida & Dry Mango powder that give this gravy a unique taste.

Substitutions & Variations

You can use other varieties of pumpkin as well.
Add chopped spinach to this gravy making it mushy and very delicious as well.
You can make the subzi a bit dry or make it a little coated consistency type as well.

Equipment

We will need a pressure cooker to make this gravy. This is almost a one-pot meal.

Recipe

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Kale Chane aur Kaddu ki Sabzi

Kale Chane aur Kaddu ki Sabzi is a popular sabzi served with crispy hot kachoris you can enjoy for breakfast or for any meal with the simple pumpkin cooked with black chickpeas.

Course Main Dish - Gravies

Cuisine Uttar Pradesh

Keyword Easy Side Dish, Healthy Side Dish

By Cook Method Pressure Cooker

Occasion Lunch Box

By Diet Healthy Recipes

Dish Type Gravy Side Dishes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Soaking time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4 people

Calories 268kcal

Author Srivalli

Ingredients

For the Coarse Paste

• 3 to 4 Green Chilies
• 1 inch Ginger
• 4 cloves Garlic
• 2 Dried Red Chilies

For the Gravy

• 3/4 cup Black Chickpea
• 1 cup Pumpkin
• 1 tablespoon Cooking Oil you can use mustard oil if you are used to it.
• A Pinch Asafeodida / Hing
• 1/8 teaspoon Fenugreek Seeds / Methi
• 1/2 teaspoon Fennel Seeds
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• A Pinch Turmeric Powder
• 1/8 teaspoon Dry Mango Powder / Amchur Powder
• Salt to Taste

Instructions

Prep

• Wash and soak black chickpeas overnight. When ready to make the sabzi, change the water a couple of times, and pressure cook with enough water for 2 to 3 whistles.
• Since the pumpkins are very soft to get cooked, I normally pressure cook the chana separately.
• Make a coarse paste of green chilies, ginger, garlic, and dry chilies.
• Peel the hard outer skin of the mature pumpkin and cube it into 2 cm dimensions. I must have used about 1 cup or approx 200 gm.

Making the gravy

• In a pressure cooker, add oil, next the hing, methi seeds, and other whole spices all together at the same time.
• Saute and let them splutter to give an aromatic smell. Take care not to burn them.
• Now add the coarse paste and turmeric powder and let the mixture get fried well. Saute for a few minutes.
• Once the spices are sauteed, add the cooked kale chane along with salt and the cubed pumpkin, about a cup of water, and pressure cook the sabzi for about 1 to 2 whistles.
• Let the pressure fall down, remove the lid, slightly mash the pumpkin, and add amchur powder to taste and serve immediately with pooris.

Nutrition

Calories: 268kcal | Carbohydrates: 28g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 129mg | Potassium: 500mg | Fiber: 4g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 39mg | Calcium: 89mg | Iron: 4mg

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The post Kale Chane aur Kaddu ki Sabzi ~ No Onion No Tomato Recipe appeared first on Spice your Life!.

For the next easy-to-make filling meal, you can try this carrot soup that has the goodness of carrots spice with whole spices.

With the nip in the climate, this hot soup makes a wonderful meal anytime. If you want other ideas for soups as a meal while doing IF, then this Pumpkin Soup will be so apt!

As I have often said before, I am not really a soup person. However, while following Intermittent fasting, I enjoyed these soups so much that I felt happy following the diet. Another wonderful thing was, I had the pleasure of the company of my parents joining me in this soup diet. So nothing like cooking for the family and not just you!

Ingredients

Instructions

We will be using the pressure cooker for easy cooking of this Carrot Soup.

In a pressure cooker, heat oil, saute the spices and add onions, saute for a few minutes.
Next, add the cubed tomatoes, and cubed carrots and cook on slow flame for 5 mins.
Add salt, turmeric powder, and 1/2 cup water, and boil.
Add 3/4 cup water, cover with a lid, and pressure cook for 3 to 4 whistles.
Once the pressure falls, let it cool down.

Pulse all the ingredients for the Carrot Soup together to a smooth creamy texture.
Add it back to the pan, add pepper powder if required, boil, and add more water as needed.
You can adjust the seasoning if you need to.
Garnish with the seeds, and serve hot.

Substitutions & Variations

Since this is a creamy carrot soup, we can't really change much in this recipe. However, you can add capsicum or other orange vegetables to make this more healthy. Add sauteed carrot bits for a delicious taste.

Equipment

We need a pressure cooker and a blender to make this coup. If you have time, you can always use a regular pan to boil the vegetables.

Storage

We can store the sauteed veggies for a day in the fridge before making the Carrot Soup.

Other Soups you can try!

• Ragi Vegetable Soup
• Jowar Vegetable Soup
• Finger Millet Porridge
• Mudakathan Keerai Soup
• Cream of Mixed Vegetable soup with Dal

Recipe

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Carrot Soup ~ Easy Indian Intermittent Fasting Diet

Carrot Soup is a thick creamy filling soup, ideal as an Intermittent Fasting Diet Vegetarian for a filling and healthy meal option. The spices added to this make it delightful.

Course Soup

Cuisine Indian

Keyword Easy Intermittent Die, Intermittent Fasting

By Cook Method Pressure Cooker

Occasion Evening Snack

By Diet Diabetic, Healthy Recipes

Dish Type One Pot Meal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 61kcal

Author Srivalli

Equipment

• Pressure Cooker
• Blender

Ingredients

• 1 cup Carrots cubes
• 2 tablespoons Tomato about half of medium
• 1/4 cup Onions
• 1 Clove
• 1/2 teaspoon Peppercorns
• 1/4 teaspoon Cumin Seeds
• A Pinch Turmeric Powder
• Salt to taste
• Pepper to Taste
• 1/2 teaspoon Cooking Oil

For Garnish

• 1/2 teaspoon Chia Seeds
• 1/4 teaspoon Pumpkin Seeds
• 1/4 teaspoon Sunflower Seeds

Instructions

• In a pressure cooker, heat oil, saute the spices and add onions, saute for a few minutes.
• Next add the cubed tomatoes, and cubed carrots and cook on slow flame for 5 mins.
• Add salt, turmeric powder, and 1/2 cup water, and boil.
• Add 3/4 cup water, cover with a lid, and pressure cook for 3 to 4 whistles.
• Once the pressure falls, let it cool down.
• Pulse all the ingredients together to a smooth creamy texture.
• Add it back to the pan, add pepper powder if required, boil, and add more water as needed.
• You can adjust the seasoning if you need to.
• Garnish with the seeds, and serve hot.

Nutrition

Calories: 61kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 47mg | Potassium: 301mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10826IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg

The post Carrot Soup ~ Easy Indian Intermittent Fasting Diet appeared first on Spice your Life!.

Ingredients

This is a vitamin-loaded-rich soup. So use fresh vegetables for the best results.

Other Soups you can try!

• Ragi Vegetable Soup
• Jowar Vegetable Soup
• Finger Millet Porridge
• Mudakathan Keerai Soup
• Cream of Mixed Vegetable soup with Dal

Recipe

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Pumpkin Soup ~ Intermittent Fasting Diet Vegetarian

Pumpkin Soup, Beta Carotene Rich Soup is an ideal Intermittent Fasting Diet Vegetarian for a filling and healthy meal option.

Course Soup

Cuisine Indian

Keyword Diet Recipes, Healthy Soup, Intermittent Fasting

By Cook Method Pressure Cooker

Occasion Meals for One

By Diet Intermittent Fasting

Dish Type One Pot Meal

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 300 ml

Calories 1kcal

Author Srivalli

Equipment

• Pressure Cooker
• Blender

Ingredients

• 1.5 cups Pumpkin cubes
• 1/4 cup Red Capsicum
• 2 tablespoons Tomato about half of medium
• 5 Shallots / Sambar Onions
• 2 Cloves
• 1/4 teaspoon Cumin Seeds
• Salt to taste
• Pepper to Taste
• 1/2 teaspoon Cooking Oil.
• 1 teaspoon Chia Seeds for garnish

Instructions

• In a pressure cooker, heat oil, saute the spices and add shallot, saute for a few minutes.
• Next add the cubed tomatoes, red capsicum, and pumpkin and cook on slow flame for 5 mins.
• Add salt, and 1/2 cup water, and bring to a boil.
• Add 3/4 cup water and cover with a lid, and pressure cook for 3 to 4 whistles.
• Once the pressure falls down, let it cool down.
• Pulse all the ingredients together to a smooth creamy texture.
• Add it back to the pan, add pepper powder, boil, and add more water as required.
• You can adjust the seasoning if you need to.
• Garnish with Chia Seeds.

Nutrition

Calories: 1kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 0.1mg | Potassium: 4mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 54IU | Vitamin C: 0.3mg | Calcium: 0.4mg | Iron: 0.01mg

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While planning for the Goan Breakfast Thali, decided to make their popular Assorted Pakodas with Tomato Ketchup, Sweet Buns served with Goan Mixed Bhaji & Chana Masala. For the sweet, it was Goan Rava Sheera.

Sooji Ka Halwa or Suji Halwa is an easy Indian Sweet with Semolina or Bombay Rava.

I have even made Instant Rava Modek, I have a handful of Suji Halwa, like this Microwave Suji ka Halwa, Chocolate Sooji Halwa.

This week sharing these sweets for the Deepavali celebrated this week.

Ingredients

• Semolina - We use Semolina or Bombay Rava which is fine in texture. Double-roasted gives this an excellent texture.
• Fat - We use Ghee to cook this sweet. Sometimes I do add a teaspoon of natural cooking oil.
• Nuts - We can just about use any nuts of our choice. I have used Cashewnut & Raisins. Almonds will also taste so good.
• Spices - This Sheera is different from the South Indian version with the use of cloves. I have also used Cardamom Powder.
• Liquid - I use both Water and Milk for cooking this sheera.
• Sugar - We typically use granulated sugar to make this sheera. We add it after cooking rava. If you add sugar before, your rava will not cook fully.
• Colour - I have used Yellow Food Color. You can use kesar as well or saffron mixed in milk for the colour and flavour.

Instructions

Goan Rava Sheera is much like the regular Suji ka Halwa. This is also called Goan Sheero. The one difference is the addition of clove which makes it very flavoursome.

In a nonstick pan, add half of the ghee, and fry the nuts and raisins till the raisins balloon up. Remove and keep them aside.
Next, add the rava to the pan along with cloves and roast until aromatic. This will take about 5 mins on high flame. Remove and keep rava aside.
Keeping the same pan on flame, add the water, and food colour. Let it come to a boil.

Equipment

We need a thick bottom pan to make the sheera.

Recipe

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Goan Rava Sheera | Goan Sheero Recipe

Goan Rava Sheera or Goan Sheero Recipe is a favorite Tea time sweet snack of kids and elders alike. A Sheera that is rich, delicious, and full of flavor slightly different from the spices used.

Course Desserts

Cuisine Goa

Keyword Easy Indian Sweet, Indian Sweet, Semolina Sweet

By Cook Method Stovetop

Occasion Festival Meal

By Diet Healthy Recipes

Dish Type Festival Sweets

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 559kcal

Author Srivalli

Ingredients

• 1/2 cup Semolina / Bombay Rava
• 1/4 cup Ghee 1 tablespoon more if you want
• 5 - 7 Cashewnut
• 7 - 10 Raisins
• 4 Cloves
• 1/2 cup Water
• 1/2 cup Milk
• 1/4 cup Sugar granulated
• 1/8 teaspoon Yellow Food Color
• 1/2 teaspoon Cardamom Powder

Instructions

• In a nonstick pan, add half of the ghee, and fry the nuts and raisins till the raisins balloon up. Remove and keep them aside.
• Next, add the rava to the pan along with cloves and roast until aromatic. This will take about 5 mins on high flame. Remove and keep rava aside.
• Keeping the same pan on flame, add the water, and food color. Let it come to a boil.
• Now add the milk and continue for it to boil.
• Lower the flame, add the roasted Rava and simmer with a lid covered. Cook for 5 minutes. Add sugar, mix well.
• Add the roasted nuts, and mix well to make sure no lumps form. Add the cardamom powder.
• Add the remaining ghee, mix and simmer for a few minutes.
• Sheera is done once it all comes together and forms a ball.
• Serve it anytime you wish.

Nutrition

Calories: 559kcal | Carbohydrates: 69g | Protein: 9g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 65mg | Sodium: 30mg | Potassium: 243mg | Fiber: 3g | Sugar: 35g | Vitamin A: 99IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 3mg

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The post Goan Rava Sheera | Goan Sheero Recipe appeared first on Spice your Life!.

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Recipe

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Microwave Brownie in a Bowl ~ Egg-free

This easy one-bowl brownie recipe makes a single serving and takes about 5 minutes from the start to the first bite. It is an egg-free and microwave recipe and makes a delicious sinful dessert when you add a scoop of your favorite ice cream or sauce!

Course Desserts

Cuisine International

Keyword Easy Microwave Brownie, Egg Free Cake

By Cook Method Microwave

Occasion Holiday Special

By Diet Kid Friendly

Dish Type Eggless Brownies

Prep Time 1 minute minute

Cook Time 2 minutes minutes

Resting Time 2 minutes minutes

Servings 1 bowl

Calories 582kcal

Author Srivalli

Ingredients

• 2 tablespoons Butter / Extra Virgin Olive oil / Neutral Oil
• 1/4 cup All-Purpose Flour
• 3 tablespoons Sugar granulated
• 2 tablespoons Cocoa Powder
• 3 tablespoons Milk
• 1/8 teaspoon Vanilla extract
• 1/4 Dark Chocolate Chunks chopped
• 1/4 Milk Chocolate Chunks chopped
• Ice cream whipped cream, or heavy cream, for serving

Instructions

Melt the butter

• In a Microwave safe bowl, take the butter and microwave for 30 seconds.
• Remove and check if it's melted, if not, microwave again for 10-seconds bursts until it completely dissolves.
• Skip if you are not using butter

Adding other ingredients

• To the melted butter, add the milk, flour, sugar, cocoa, and salt (if using unsalted butter), and stir with a fork until well-mixed.
• Add the chopped chocolate chunks and combine them again.

Cook in the microwave:

• Microwave, uncovered, on high power for 1 minute.
• Start with a minute and continue for another 10 seconds until the brownie is a little firm.
• The brownie should look moist, so it is fine if you remove it after a minute and 10 seconds or a few more seconds.
• Let it rest for 2 minutes or until you can handle it.
• The brownie will be very moist inside.
• If you want you can microwave again for another minute.
• Drizzle some chocolate syrup on top while it is still hot.
• Just before serving, scoop your favorite ice cream on top and serve right away!

Nutrition

Calories: 582kcal | Carbohydrates: 75g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 203mg | Potassium: 331mg | Fiber: 6g | Sugar: 44g | Vitamin A: 775IU | Calcium: 87mg | Iron: 4mg

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We make fresh paneer every week at home. While Paneer Butter Masala has always been part of the weekly menu, boys have started taking Paneer Rolls for their lunch. The paneer rolls are so simple that I haven't even thought of clicking them for a post.

However, paneer rolls are one of the most frequent dishes at home for kids. When the milk spoils, I end up using it to make these cutlets. So each time I simply make paneer from it and make these sandwiches.

These Paneer Cutlet Sandwich are tawa grilled sandwiches that taste so delicious and kids simply love them. I have a huge collection of Paneer Recipes. Infact for a Mega BM, I cooked up 26 Bengali sweets with Paneer in AtoZ order.

Ingredients

For the Paneer Cutlet for Paneer Cutlet Sandwich

Paneer - Make the paneer fresh and crumble it. If you have spoiled milk, you can make the best use of it like this as well.

Spices - I spice the cutlets with red chili flakes and salt along with pepper powder

Assembling the Paneer Cutlet Sandwich

We can use regular bread or wheat bread as well for the sandwiches.

Once you place the cutlets, top them with cheese slices. You can use regular processed cheese or mozzarella cheese as well.

Sauce - I mostly use Pizza sauce for the spread. However, use regular ketchup spiced with chili flakes.

Instructions

Make these Paneer cutlets with fresh paneer, so it is easy to crumble them. Once you mix it with the spices, kneading it makes it very soft and easy to make the cutlets.

Making the Paneer Cutlet

Before making the Paneer Cutlet Sandwich, take the Paneer in a bowl and crumble it well.
Add Chili Flakes, Pepper powder, and Salt, and mix well.
Continue kneading until you get a soft well-mixed dough.
Divide into equal parts, and flatten on your palm into oblong or circle discs.
Heat a nonstick pan with butter, place the tikkis over it and cook on both sides until it turns golden in colour.
Remove to a plate.

Assembling the Sandwiches

Spread the pizza sauce on the bread slices.
Place two cutlets on one slice, and top with cheese slices as required.
Place the other bread slice over this and press well.
Toast it on a hot open pan until it turns crispy on both sides.
Cut into bite-size pieces and serve with dip on the side.

Substitutions & Variations

You can make this with Tofu as well. Add vegetables like carrots, beans, and potatoes for a different taste.

These Paneer cutlet sandwiches taste good when you serve them at room temperature as well.

Equipment

Setting out to make these Paneer Cutlet Sandwich, you can use a sandwich maker or a simple tawa to make a tawa sandwich. If you have a griller, the sandwiches turn out very delicious because of the cheese inside.

Storage

I have used fresh paneer. Best option to make when your milk gets spoiled for some reason and you don't have to discard the spoiled milk. Instead, make paneer and consume it. The paneer can be stored in the fridge for a day. You can also make the cutlets and store them for later use.

Expert Tips

Fresh paneer tastes great for these Paneer Cutlet sandwiches. One of the best use of spoiled milk is to make paneer from it and make cutlets.

Recipe

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Paneer Cutlet Sandwich

Paneer Cutlet Sandwich is a delicious finger food with a paneer cutlet in between cheese topping. Best to serve for easy party food.

Course Breakfast

Cuisine Fusion

Keyword Easy Paneer Recipes, Easy Sandwich Recipes

By Cook Method Stovetop

Occasion Evening Snack

By Diet Kid Friendly

Dish Type Sandwiches and Toasts

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 sandwiches

Calories 508kcal

Author Srivalli

Ingredients

For the Paneer Cutlet

• 1 cup Paneer crumbled
• 1 teaspoon Chili Flakes
• 1/2 teaspoon Pepper powder
• Salt to taste
• 1 teaspoon Butter

For the sandwiches

• 4 Bread Slices
• 2 Cheese Slices
• 2 tablespoon Pizza Sauce

Instructions

Making the Paneer Cutlet

• Take the Paneer in a bowl and crumble it well.
• Add Chili Flakes, Pepper powder, and Salt, and mix well.
• Continue kneading until you get a soft well-mixed dough.
• Divide into equal parts, and flatten on your palm into oblong or circle discs.
• Heat a nonstick pan with butter, place the tikkis over it and cook on both sides until it turns golden in colour.
• Remove to a plate.

Assembling the Sandwiches

• Spread the pizza sauce on the bread slices.
• Place two cutlets on one slice, and top with cheese slices as required.
• Place the other bread slice over this and press well.
• Toast it on a hot open pan until it turns crispy on both sides.
• Cut into bite-size pieces and serve with dip on the side.

Nutrition

Calories: 508kcal | Carbohydrates: 31g | Protein: 22g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 407mg | Potassium: 154mg | Fiber: 3g | Sugar: 4g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 617mg | Iron: 2mg

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Cookies make a great snack anytime. When it comes to chocolate flavour, it becomes even more delicious and disappears very quickly in my home. My kids are fond of chocolates and I integrate them into all dishes they like.

These Whole Wheat Dark Chocolate Chunk Cookies or biscuits as you may call them, are sinful as I have added dark chocolate chunks to the dough.

I have a whole of varieties for you to try. I have stopped checking if I have already shared a version previously or not! My whole collection of Cookies is filled with so many to pick from!

Spice your Life completed 14 years this September and my boys their sixteen today. I still remember how I used to write with either one of them on my lap! These delicious cookies are for them and this sweet blog of mine!

Ingredients

Flour - I have used Whole Wheat Flour for these cookies and they surely make it different from the regular cookies made with all-purpose flour.

Fat - I have used unsalted butter for these cookies. If you are using salted butter, then do not add the salt to the dough

Sweetener - Adding powdered Sugar makes gives a crispy texture to these cookies.

Chocolate - I have added both Cocoa Powder and Dark Chocolate Chunks to the dough. So this is a double chocolate dose.

Leavening agents - I have used a mix of both Baking Powder & Baking Soda for the needed action for these cookies to rise!

Instructions

As with all baked dishes, having the ingredients ready makes it easy for us to go ahead. Have the butter at room temperature for creaming it with sugar.

In a bowl, take the soft butter, and sugar. Cream till it turns fluffy. Add the flour to the bowl.

Next add baking powder, baking soda nutmeg powder, and mix well.
You can crumble the whole mixture with your palm.

Next, add the cocoa powder and mix everything.
Add milk slowly until the dough holds the shape.
Finally, add the roughly chopped dark chocolate chunks and mix well.
Once the dough can hold its shape, make small balls and flatten them on a parchment-papered baking tray.

Preheat the oven to 160 for 40 minutes.
Turn the cookies to the other side and again bake for 10 minutes at 160C
Allow it to cool down before storing.

Substitutions & Variations

We can have so many substitutions and variations to this Whole Wheat Dark Chocolate Chunk Cookie base. I always make basic cookie dough and add different flavours to meet everybody's taste.

You can replace the whole wheat flour with some almond flour for a healthier version Or replace it with different cocoa percentages for varying tastes.

Equipment

We need a mixing bowl and a baking tray with parchment paper for baking the cookies.

Storage

If these Whole Wheat Dark Chocolate Chunk Cookies stay in your place, then they are good for at least 3 to 4 days.

Other Cookie recipes you can check:

Cooking 4 all Seasons' cookie collection

Double Peanut Butter Chocolate Cookies
Eggless Chocolate Chip Cookies

Recipe

Print

Whole Wheat Dark Chocolate Chunk Cookies

These Whole Wheat Dark Chocolate Chunk Cookies are eggless and make a yummy snack anytime. These are soft yet hold up to make a good cookie.

Course Snacks

Cuisine International

Keyword Chocolate Chip Cookie, Chocolate Cookies, Eggless Cookies,

By Cook Method Oven

Occasion Evening Snack, Holiday Special, Kids Lunch Box

By Diet Kid Friendly

Dish Type Eggless Cookies

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 15

Author Srivalli

Ingredients

• 1 cup Whole Wheat Flour
• 1/2 cup Butter unsalted
• 1/2 cup Powdered Sugar
• 1/4 cup Cocoa Powder
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 cup Dark Chocolate Chunks cubed
• 3 tablespoon Milk
• A Pinch Salt
• A Pinch Nutmeg Powder

Instructions

• In a bowl, take the soft butter, and sugar. Cream till it turns fluffy.
• Add the flour and baking powder, baking soda nutmeg powder, and mix well.
• You can crumble the whole mixture with your palm.
• Next, add the cocoa powder and mix everything.
• Add milk slowly until the dough holds the shape.
• Finally, add the roughly chopped dark chocolate chunks and mix well.
• Once the dough can hold its shape, make small balls and flatten them on a parchment-papered baking tray.
• Preheat the oven to 160 for 40 minutes.
• Turn the cookies to the other side and again bake for 10 minutes at 160C
• Allow it to cool down before storing.

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The post Whole Wheat Dark Chocolate Chunk Cookies appeared first on Spice your Life!.