Sharmis Passions

Lemon Poppy Seed Cake Recipe

Sharmilee J — Thu, 30 Apr 2026 01:22:35 +0000

Lemon Poppy Seed Cake is a soft moist cake made using wheat flour, lemon juice and poppy seeds. It is made using a simple batter and baking it in a loaf pan. It has tangy taste from lemon and mild crunch from poppy seeds. The texture comes soft with slightly crisp edges and crunch in every bite making it loved by all.

This cake is a good option for tea time or small gatherings at home and it works well for both. It is easy to make and it does not need many ingredients for preparation. You can bake this when you want something simple and different in flavour at home. It gives a fresh citrus taste and it is not heavy.

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About Lemon Poppy Seed Cake

Lemon Poppy Seed Cake is a simple baked cake which combines citrus flavour with soft cake texture. It can be baked as a cake or and in a loaf form and sliced before serving. The batter is made using basic ingredients like flour, sugar and oil. It is a quick cake recipe and it does not have complicated steps.

The texture of this cake is soft and moist inside with a light crust outside. It has a mild tangy flavour because of lemon juice added and it tastes fresh. Poppy seeds give a slight crunch and it add texture to each bite and it feels good.

There are few variations you can try with this recipe and you can add lemon zest for stronger flavour and it give more citrus taste. You can also replace coconut oil with butter for different taste so this recipe you can change easily. It is easy and it does not take much effort in kitchen.

This lemon poppy seed cake has a very unique taste with the flavour of coconut oil, the tanginess is the highlight of this cake.And the mild crunch from poppy is absolute heaven I say.

Lemon Poppy Seed Cake is one of the easiest one bowl cakes that I have tried in the recent days. Yes its so easy to make and the end result is so so delicious that I gulped almost 3 slices at one go which is very rare.

Lemon Poppy Seed Cake Ingredients

Whole wheat flour - I used wheat flour for healthy option, you can also use only maida for softer cake if needed.
White flour - White flour is added to balance texture and it make cake more light. You can adjust ratio if needed.
Sugar - Sugar is added for soft texture and sweet taste to the cake.
Baking powder - Baking powder is used as rising agent and it makes the cake soft and fluffy. Use fresh baking powder for good result.
Salt - Salt is added to balance sweetness and enhance flavour in cake. Add small pinch only.
Water - Water is used to make the batter smooth and flowing and it mixes well. Add as needed for right consistency.
Coconut oil - Coconut oil gives flavour and it keeps cake moist and soft. You can use any neutral oil also.
Lemon juice - Lemon juice adds tangy taste and freshness to the cake and it give flavour. You can adjust based on preference.
Poppy seeds - Poppy seeds give slight crunch and texture to the cake and it also adds visual look.

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How to make Lemon Poppy Seeds Cake Step by Step

1.To a mixing bowl add both the flours. Add sugar, baking powder and salt.

2.Mix first then add oil.

3.Add water and lemon juice.

4.Whisk well to form a smooth batter. Finally add black poppy seeds

5.Fold it do not over mix. Grease the pan with oil then dust with flour(not in pic). Tap to remove excess flour.

6.Pour the batter into the pan. I used my mini loaf pan. Bake in preheated oven at 180 deg C for 35-40 minutes or until golden. Insert a toothpick and check. Cool down for few minutes then invert to remove the cake.

Cool down completely at least for a hour before slicing.

Expert Tips

Mixing batter - I usually mix batter gently and it helps to keep it light. Do not over mix as the cake may turn dense.
Oil choice - I used coconut oil for flavour and it gives good taste. You can use other oil also if needed.
Baking time - I check with toothpick before removing and it should come clean. If not bake little more.
Cooling cake - I allow cake to cool before slicing and it helps to cut neatly without breaking.
Adding seeds - I fold poppy seeds at last and it helps to spread evenly in batter.

Serving and Storage

Serve this as slices with tea or coffee for simple serving. This goes well as evening snack or light dessert at home. Store in an airtight container at room temperature for few days and it stays soft or refrigerate up to 4-5 days.

FAQS

1.Can I make with wheat flour alone?

Yes you can use only wheat flour and it works fine. Cake may be slightly dense but still good.

2.Can I add lemon zest?

Yes you can add zest for more flavour and it enhances the taste.

3.Can I replace oil with butter?

Yes you can use butter instead of oil and it gives different flavour in cake.

4.Why cake is dense?

It may be due to over mixing or less baking so check both. Mix gently and bake properly.

5.Can I make in advance?

Yes you can bake and store and it stays good for few days without problem.

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

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

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Lemon Poppy Seed Cake Recipe

Course Breakfast, Dessert, Snack

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

Keyword all purpose flour recipes, Baking, baking recipes, cake, Cake Recipes, lemon rice, maida recipes, wheat flour recipes, whole wheat recipes

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 112kcal

Author Sharmilee J

Ingredients

½ cup whole wheat flour
½ cup maida
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup water
¼ cup coconut oil
1 tablespoon lemon juice
1 tablespoon poppy seed

Instructions

To a mixing bowl add both the flours. Add sugar, baking powder and salt.
Mix first then add oil. Add water and lemon juice.
Whisk well to form a smooth batter. Finally add black poppy seeds.
Fold it do not overmix. Grease the pan with oil then dust with flour. Tap to remove excess flour.
Pour the batter into the pan. I used my mini loaf pan.
Bake in preheated oven at 180 deg C for 35-40 mins or until golden.
Insert a toothpick and check. Cool down for few mins then invert to remove the cake.
Cool down completely at least for a hour before slicing. Lemon Poppy Seed Cake ready!

Notes

Mixing batter - I usually mix batter gently and it helps to keep it light. Do not over mix as the cake may turn dense.
Oil choice - I used coconut oil for flavour and it gives good taste. You can use other oil also if needed.
Baking time - I check with toothpick before removing and it should come clean. If not bake little more.
Cooling cake - I allow cake to cool before slicing and it helps to cut neatly without breaking.
Adding seeds - I fold poppy seeds at last and it helps to spread evenly in batter.

Nutrition

The post Lemon Poppy Seed Cake Recipe appeared first on Sharmis Passions.

Brown Bread Recipe

Sharmilee J — Wed, 29 Apr 2026 03:10:46 +0000

Brown Bread is a soft fluffy bread made with whole wheat flour and yeast. It is made by making a dough to rise and baking it until done fully. It has a mild flavour with soft texture and light crust on outside part. The inside crumb comes soft and airy when baked properly and it feels so good to slice.

This bread is a healthy option for daily use and it works well for breakfast or snacks at home. It can be used for sandwiches, toast or even homemade pizza base also. I usually make this during weekends and it gives a fresh homemade bread feel in kitchen. It is also good to store and use for few days without much change.

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About Brown Bread

Brown Bread is a simple recipe made using whole wheat flour instead of refined flour and has that dense texture and flavour, also it feels more filling. The dough is made using yeast which helps it to rise and make it soft.

The texture of brown bread is soft inside and with a light crust outside. It has a mild nutty flavour because of wheat flour and it tastes good when toasted. When sliced it holds shape well and it works good for toast and sandwiches. It feels more filling compared to white bread and keeps you full.

You can try variations with this recipe and you can adjust the seeds like flax seeds or sunflower seeds for extra nutrition and taste. You can also mix little maida for softer texture so this recipe you can change easily. Some also add milk instead of water for rich dough.

I usually bake this bread at home when I want fresh loaf without preservatives and it feels better to make. It takes some time but it is worth the effort and result comes good. I like to slice and use it for breakfast or snacks at home.

Brown Bread Ingredients

Whole Wheat Flour - I used whole wheat flour for this bread and it gives earthy flavour and texture. You can mix little plain flour for more softness if needed.
Water - Water is used to make sponge and dough and it helps to bring everything together.
Sugar - Sugar is added to activate the yeast and gives sweet taste. You can reduce if needed based on your taste.
Instant yeast - Instant yeast helps the dough to rise and become soft and fluffy. You can use active dry yeast also if you have.
Wheat flour - Wheat flour is added again for making the dough and it gives structure to the bread. It helps in shaping also.
Salt - Salt is added for taste and balance and it controls yeast activity also. Do not skip it in the dough.
Oil - Oil is added to make the dough soft and it also helps in making the texture better. It also prevents dryness.

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How to make Brown Bread Step by Step

1.To a mixing bowl - add flour, yeast and sugar.

2.Add water.

3.Mix it once. Set aside for at least for 1 hour for the sponge to get doubled. This is how it looked after an hour.

4.Now mix it once, then add remaining flour and oil.

5.Add salt and extra water if needed to form a dough. It should come together and form a non sticky dough.

6.Knead for 5 minutes, use your palms fold and knead as shown in the pic. Keep covered and allow it to rest for an hour or until it gets doubled.

7.This is how it looks after an hour. Knock down and knead for 2 minutes for a smooth dough.

8.Slightly flatten it then roll tightly from one side and finish it off till the end.

9.Flip over and pinch the edges. Grease the bread loaf pan with oil and dust with flour. Now the load is ready to proof again. Seal the edges on both the sides.

10.Place the prepared loaf inside the pan and let it rest for 30 minutes. In the last 10 minutes, preheat oven at 180 deg C. You can brush the top with little milk before baking for a golden top.Bake in preheated oven at 180 deg C for 30 minutes.

Let it cool down completely then slice and serve. Keeps well for 3 days in room temperature itself.

Expert Tips

Sponge resting - I usually allow sponge to rest until it doubles and it helps in good rise. Do not skip this step.
Dough consistency - I make the dough soft and slightly non sticky and it should not be too dry. If dry it may not rise well.
Kneading well - I knead using palms for few minutes and it helps to get smooth dough. It improves texture.
Proofing time - I allow enough time for dough to rise and it may vary based on climate condition. Keep in warm place.
Baking properly - I bake until top turns golden and it looks done. Do not under bake as it may be sticky inside.

Serving and Storage

Serve Brown Bread as toast, sandwich or with butter and jam for simple meal. This goes well for breakfast or evening snack at home. Store in airtight container at room temperature for few days and it stays soft. You can also refrigerate and toast before serving again.

FAQS

1.Can I use only wheat flour?

Yes you can use only wheat flour and it works fine. Texture may be slightly dense but still good.

2.Can I use active dry yeast?

Yes you can use it and it works same. Activate in warm water before using in dough.

3.Why bread is dense?

It may be due to less proofing or hard dough so check both. Allow enough rising time for better result.

4.Can I add seeds?

Yes you can add seeds like flax or sesame and it gives more nutrition and taste.

5.Can I make in advance?

Yes you can bake and store and it stays good for few days without issue.

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

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

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Brown Bread Recipe

Course Breakfast, Main Course, Snack

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

Keyword Baking, baking recipes, bread, bread recipes, wheat flour recipes, whole wheat recipes

Prep Time 3

Cook Time 30

Total Time 3 30

Servings loaf

Calories 183kcal

Author Sharmilee J

Ingredients

For the sponge:

1 ¼ cups whole wheat flour
1 ¼ cups water
2 ½ tablespoon sugar
¾ tablespoon instant yeast*

For the bread:

2 cups wheat flour
1 teaspoon salt
2 tablespoon oil
1 to 2 tablespoon water if needed
extra oil and flour to dust

Instructions

To a mixing bowl - add flour, yeast and sugar.
Add water. Mix it once.
Set aside for at least for 1 hour for the sponge to get doubled.
Now mix it once, then add remaining flour and oil.
Add salt and extra water if needed to form a dough. It should come together and form a non sticky dough.
Knead for 5 mins, use your palms fold and knead. Keep covered and allow it to rest for an hour or until it gets doubled.
Knock down and knead for 2 mins for a smooth dough.
Slightly flatten it then roll tightly from one side and finish it off till the end. Seal the edges on both the sides.
Flip over and pinch the edges. Grease the bread loaf pan with oil and dust with flour. Now the load it ready to proof again.
Place the prepared loaf inside the pan and let it rest for 30 mins.
In the last 10 mins preheat oven at 180 deg C.
You can brush the top with little milk before baking.
Bake in preheated oven at 180 deg C for 30 mins. Enjoy Brown Bread!

Notes

Sponge resting - I usually allow sponge to rest until it doubles and it helps in good rise. Do not skip this step.
Dough consistency - I make the dough soft and slightly non sticky and it should not be too dry. If dry it may not rise well.
Kneading well - I knead using palms for few minutes and it helps to get smooth dough. It improves texture.
Proofing time - I allow enough time for dough to rise and it may vary based on climate condition. Keep in warm place.
Baking properly - I bake until top turns golden and it looks done. Do not under bake as it may be sticky inside.

Nutrition

The post Brown Bread Recipe appeared first on Sharmis Passions.

Honey Yogurt Popsicles Recipe

Sharmilee J — Wed, 29 Apr 2026 02:36:45 +0000

Honey Yogurt Popsicles is a creamy frozen dessert made using yogurt and honey as main ingredients. It is made by mixing both together and freezing it in moulds till set. It has mild sweet taste with a slight tanginess from yogurt and it feels very refreshing to eat. The texture comes smooth and soft when it sets properly.

This is a good choice for summer days when you want something quick and chilled. It is easy to make and it does not need many ingredients for preparation. You can serve this during afternoon time and it gives a fresh and cooling feel after eating. It is liked by both kids and adults at home and gets finished quickly.

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About Honey Yogurt Popsicles

Honey Yogurt Popsicles are simple frozen treats made with basic ingredients like curd, hone. It is a better option when compared to store bought ice creams as it feels more homemade. It does not contain any artificial flavours or colours and feels clean to eat. It is very easy to prepare at home and does not take much time.

The texture of these popsicles is creamy and a bit soft when taken out from freezer. Yogurt gives smoothness and honey adds natural sweetness and mild flavour. It has a light tangy taste and it balances well with the sweetness from honey. It feels light to eat and not heavy on stomach.

There are few variations you can try with this recipe and you can change based on your liking like adding mango, strawberry or banana for extra flavour and taste. You can also add nuts or chocolate chips and it gives a small bite in between. Some also add sugar if needed for more sweetness.

I usually make this when I have extra curd at home and do not want to waste it. It is quick and do not need much effort in kitchen. It is a good dessert to prepare in advance and keep ready in freezer.

Honey Yogurt Popsicles Ingredients

Curd - I used thick curd for the creamy texture. You can also use hung curd for more thickness if needed.
Honey - Honey for natural sweetness and smooth flavour. You can adjust based on your taste.
Vanilla essence - Vanilla essence is added for flavour and aroma and it gives better taste. You can skip if it is not available.

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How. to make Honey Yogurt Popsicle Step by Step

1.To a mixing bowl add curd. Then add honey and vanilla essence.

2.Whisk it well to make it smooth and for even mixing.

3.Pour into popsicle moulds and freeze for at least 8 hours. Then remove and carefully show it in running tap water then remove the popsicles and enjoy!

Serve immediately!

Expert Tips

Curd - I use thick curd for better texture and taste. Also thin curd may turn the popsicles icy.
Mixing - I whisked well so that the mixture becomes smooth. This helps even freezing.
Adjusting sweetness - I always taste the mixture and then add honey. You can add more if needed.
Freezing time - I freeze at least overnight for best results. Less time may not set properly.
Removing popsicles - I show the mould under water for few seconds. It helps to remove easily.

Serving and Storage

Serve this chilled directly from freezer. This goes well as a summer dessert or evening treat. Store in freezer and use within few days. Keep it covered so it does not absorb other flavours.

FAQS

1.Can I use sugar instead?

Yes you can use sugar. Adjust quantity based on your taste.

2.Can I add fruits?

Yes you can add fruits like mango or strawberry. It gives more flavour.

3.Why popsicles are icy?

It may be due to thin curd. Use thick curd for better result.

4.Can I make without mould?

Yes you can use cups and insert sticks. It works well.

5.Can I make in advance?

Yes you can prepare and store in freezer. It stays good for few days.

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

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

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Honey Yogurt Popsicles Recipe

Course Dessert

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

Keyword curd recipes, ice cream recipes, icecreams, popsicles, yogurt recipes

Prep Time 10

Freezing Time 8

Total Time 8 10

Servings popsicles

Calories 96kcal

Author Sharmilee J

Ingredients

1 cup thick curd
2 tablespoon honey
1 teaspoon vanilla essence

Instructions

To a mixing bowl add curd. Then add honey and vanilla essence.
Whisk it well to make it smooth and for even mixing.
Pour into popsicle moulds and freeze for at least 8 hours.
Then remove and carefully show it in running tap water then remove the popsicles and enjoy Honey Yogurt Popsicles!

Notes

Curd - I use thick curd for better texture and taste. Also thin curd may turn the popsicles icy.
Mixing - I whisked well so that the mixture becomes smooth. This helps even freezing.
Adjusting sweetness - I always taste the mixture and then add honey. You can add more if needed.
Freezing time - I freeze at least overnight for best results. Less time may not set properly.
Removing popsicles - I show the mould under water for few seconds. It helps to remove easily.

Nutrition

The post Honey Yogurt Popsicles Recipe appeared first on Sharmis Passions.

Rose Kulfi Recipe

Sharmilee J — Mon, 27 Apr 2026 11:26:21 +0000

Rose Kulfi is a rich dessert made by simmering milk and flavouring it with rose essence. It is made by reducing milk slowly to a creamy thick consistency and then pouring into moulds and freezing it till set. It has a mild sweet taste along with a soft floral rose flavour. The light pink colour also makes it look very pretty and inviting to serve.

This rose kulfi is a perfect dessert for hot summer days and also after a heavy meal at home. It is very simple to prepare and it does not need many ingredients at home. I usually make this during weekends when we want something sweet after lunch and it works well. It gives a nice treat for family and everyone enjoys it happily. It is a good dessert to serve for guests during small get togethers or special occasions.

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About Rose Kulfi

Rose Kulfi is a frozen dessert made using milk, nuts and rose flavouring. The milk is simmered slowly till it thickens, reduces and then flavours are added and it is frozen. It is a very simple recipe and it still gives rich taste even without adding cream. This kulfi is commonly made during summer season and it feels cooling.

The texture of this kulfi is creamy when compared to regular ice cream and it holds shape well. It has a smooth bite and sometimes small bits of nuts and it gives a nice crunch while eating. The rose flavour is mild and pleasant and not too strong so it tastes balanced. When served chilled it feels very refreshing and soothing to eat.

There are few variations you can try in this recipe and you can change based on your liking. You can add condensed milk or khoya to make it more rich and thick and it gives better texture. You can also adjust the rose essence quantity based on your liking and it works fine. Some people also use rose syrup instead of essence and it gives both colour and flavour.

I make this at home during summer season as its made without much effort. It does not take too much work and it still gives a good result. I like to garnish it with chopped pista while serving and it makes it look nice.

Rose Kulfi Ingredients

Milk - Milk is the base ingredient for this kulfi and it give creamy texture to the dessert.
Sugar - Sugar is just added for sweetness and to balance the flavours in kulfi.
Badam - Badam adds richness and a slight crunchy texture to the kulfi and it tastes good.
Pista - Pista gives a nice colour and it also adds texture to the kulfi. I use some for grinding into the mixture and some for garnish on top.
Cardamom - Cardamom adds a mild flavour and aroma and it enhances the overall taste. Use only little so it does not overpower the rose flavour.
Rose essence - Rose essence is the main flavouring it gives that rose flavour.
Food colour - I used food colour to give a light pink shade to the kulfi and it makes it look nice. You can skip this if you do not want and it will not change the taste.

How to make Rose Kulfi Step by Step

1.To a mixer jar add sugar, badam, pista and cardamom. Grind it to a powder. Set aside. Now take your rose essence.

2.Add 1 teaspoon in a bowl, add pink food color to it. Mix well. Set aside

3.Boil milk then simmer for 5 minutes.

4.Now add badam sugar mixture to boiled milk.Heat it up and simmer for another 5 minutes, stirring in between. When the milk is slightly thick and creamy, switch off.

5.Add rose essence mix and keep aside to cool for 30 minutes.

6.Pour into your kulfi mould.Keep it covered with aluminium foil and insert ice cream stick. Freeze for at least 6-8 hours. I froze it overnight.

7.Next day before serving showing the mould under running tap water for 2 seconds then carefully pull the kulfi out. Garnish with chopped pistachios and serve immediately.

Serve immediately!

Expert Tips

Boiling - I boil milk first and then simmer it on low flame till it reduces and it becomes thick. This step is important to get creamy texture and good result.
Grinding nuts - I grind badam and pista with little sugar to make a fine powder and it helps to mix smooth in milk without lumps.
Adding flavour - I always add rose essence only after switching off the flame and it keeps the flavour fresh and does not lose aroma.
Cooling before freezing - Let the mixture cool completely before pouring into moulds.
Removing kulfi - To remove kulfi easily from mould I show the mould under running water for few seconds and then it slides out without breaking.

Serving and Storage

Serve this directly from the freezer for best taste and texture and it can be served as a dessert after meals or even as an evening treat during summer days. Just garnish with chopped pista or badam on top before serving. Store the kulfi in freezer and use within few days for best flavour.

FAQS

1.Can I use rose syrup instead of essence?

Yes you can use rose syrup instead of essence. Just adjust the sugar level accordingly since syrup already have sweetness.

2.Can I skip food colour?

Yes you can skip food colour. It will not affect the taste, only the appearance will be different.

3.Can I add condensed milk?

Yes you can add condensed milk for extra richness. In that case reduce the sugar amount.

4.Why my kulfi is icy?

It may happen if milk is not reduced properly. Always simmer milk well to get thick consistency.

5.Can I make this in advance?

Yes you can prepare and freeze it in advance. It stays good for few days when stored properly in freezer.

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

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

📖 Recipe Card

Rose Kulfi Recipe

Course Dessert

Cuisine Indian

Keyword dessert recipes, ice cream recipes, icecreams, kulfi recipes, milk recipes, nuts recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings kulfis

Calories 82kcal

Author Sharmilee J

Ingredients

1 ½ cups milk
3 to 4 teaspoon sugar
10 nos badam
5 nos pista + 1 tablespoon chopped pista
1 no cardamom
1 teaspoon rose essence
2 drops pink food color

Instructions

To a mixer jar add sugar ,badam,pista and cardamom. Grind it to a powder. Set aside.
Add 1 teaspoon rose essence in a bowl, add pink food color to it. Mix well. Set aside.
Boil milk then simmer for 5 minutes.
Now add badam sugar mixture to boiled milk.
Heat it up and simmer for another 5 mins, stirring in between. When the milk is slightly thick and creamy, switch off.
Add rose essence mix and keep aside to cool for 30 minutes.
Pour into your kulfi mould Keep it covered with aluminium foil and insert ice cream stick. Freeze for at least 6-8 hours. I freeze it overnight.
Next day before serving showing the mould under running tap water for 2 seconds then carefully pull the kulfi out.
Garnish with chopped pistachios and serve Rose Kulfi immediately.

Notes

Boiling - I boil milk first and then simmer it on low flame till it reduces and it becomes thick. This step is important to get creamy texture and good result.
Grinding nuts - I grind badam and pista with little sugar to make a fine powder and it helps to mix smooth in milk without lumps.
Adding flavour - I always add rose essence only after switching off the flame and it keeps the flavour fresh and does not lose aroma.
Cooling before freezing - Let the mixture cool completely before pouring into moulds.
Removing kulfi - To remove kulfi easily from mould I show the mould under running water for few seconds and then it slides out without breaking.

Nutrition

The post Rose Kulfi Recipe appeared first on Sharmis Passions.

Yam Fry Recipe

Sharmilee J — Sun, 26 Apr 2026 04:42:17 +0000

Yam Fry is a spicy, crispy side dish made using yam, roast and grind spices and herbs. Yam Fry or Senai kizhangu varuval is a great side and an appetizer too that is liked by all for its taste. Learn to make Yam Fry with step by step pictures.

Yam fry is a spicy fry that goes well with rice and curd. It is so much satisfying to eat with simple yam fry with any rice be it variety rice or rice with sambar, rasam etc. My favorite combination is curd rice or sambar rice with yam fry.

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About Yam Fry

Yam Fry is made easily by first cooking yam then marinating with roast and grind spices, then frying it along with tempered items. Yam Fry is called Senai kizhangu varuval in tamil, Suran fry in hindi and Kandagadda vepudu in telugu.

At times weekday lunches are boring to cook and last week was one such day when I was just in no mood to cook at all. To add it on, I opened the fridge to realize just 1 radish and a week old yam was lying which was left after making kalan. So I cooked sambar and put up all my favorite ingredients to make this fry and voila we completely loved this so that justifies the post here.

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Yam Fry Ingredients

Yam - Choose a medium sized elephant yam. Buy and keep it for few days then cook to avoid itching.
Spice powders - Turmeric powder and garam masala powders are used.
Roast and grind - Coriander seeds, fennel seeds. garlic and red chilies are roasted and grind to a coarse mixture.
Tempering - Oil is heated then mustard seeds and curry leaves are tempered.

How to make Yam Fry Step by Step

1.Dry roast the ingredients listed under 'to roast and grind' until browned and aroma comes. Cool down and transfer to mixer jar.

2.Grind to a coarse mixture, Set aside. Cut yam into bite sized squares and wash well to get rid of the mud smell.

3.Then cook it along with turmeric powder until soft yet crunchy enough to bite.

4.Now add the spice mixture along with garam masala powder and marinate, keep aside for 15 minutes. Heat oil in a pan - add the items listed under 'to temper' let it splutter.

5.Add marinated yam and roast until golden brown. Add salt if needed. It will take at least 5- 7 minutes in low flame. Switch off.

Serve hot with rice and curry.

Expert Tips

You can make it more masala/gravy kind by adding little water.
This recipe works good even for potato and raw banana too.
While cooking yam make sure not to mush it up.
Choose yam that is old to avoid itching while cutting and eating too.

Serving and Storage

Yam Fry can be served with rice, roti etc. This yam fry keeps well in fridge for 2 days, reheat and serve it.

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

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

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Yam Fry Recipe

Yam Fry is a spicy, crispy side dish made using yam, roast and grind spices and herbs. Yam Fry or Senaikizhangu Varuval is a great side and an appetizer too that is liked by all for its taste. Learn to make Yam Fry with step by step pictures.

Course Side Dish

Cuisine Indian

Keyword fry recipes, Kerala Meal Sidedish, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, Side Dish, starter, varuval recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 192kcal

Author Sharmilee J

Ingredients

1 cup senaikilangu / yam chopped
¼ teaspoon garam masala powder
water as needed
salt to taste

To roast and grind:

1 tablespoon coriander seeds
1 teaspoon fennel seeds
2 cloves garlic
2 small dried red chillies

To temper:

1 tablespoon oil
½ teaspoon mustard seeds
a small sprig curry leaves

Instructions

Dry roast the ingredients listed under 'to roast and grind' until browned and aroma comes. Cool down and transfer to mixer jar.
Grind to a coarse mixture ,Set aside. Cut yam into bite sized squares and wash well to get rid of the mud smell.
Then cook it along with turmeric powder until soft yet crunchy enough to bite.
Now add the spice mixture along with garam masala powder and marinate, keep aside for 15 minutes. Heat oil in a pan - add the items listed under 'to temper' let it splutter.
Add marinated yam and roast until golden brown. Add salt if needed. It will take at least 5- 7 minutes in low flame. Switch off.
Serve hot with rice and curry.

Notes

You can make it more masala/gravy kind by adding little water.
This recipe works good even for potato and raw banana too.
While cooking yam make sure not to mush it up.
Choose yam that is old to avoid itching while cutting and eating too.

Nutrition

The post Yam Fry Recipe appeared first on Sharmis Passions.

Tiffin Sambar | Hotel Style Tiffin Sambar

Sharmilee J — Sun, 26 Apr 2026 04:41:57 +0000

Tiffin Sambar is a South Indian style side dish served for breakfast or dinner with tiffin items like idli, dosa, pongal, oothapam etc. With basic ingredients this tiffin sambar can be made easily. Learn to make tiffin sambar with step by step pictures for easy reference and understanding.

Tiffin sambar is mittus favorite either with idli, dosa or even ven pongal. I have shared here a basic hotel style tiffin sambar recipe with tips and tricks. I am sure you will try and share your feedback here.

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About Tiffin Sambar

Tiffin sambar is generally made with moong dal as its light perfect to pair up with tiffin items. I make this sambar with toor dal and moong dal combo too which is another version. Do try this hotel style tiffin sambar and enjoy!

Using freshly roast and grind spices makes the sambar more flavorful. Also tempering made at the last stage and adding gives it more taste and flavor so amma always insists to make tadka at the end. This tiffin sambar recipe is basic but to make more flavorful and tasty have given tips and tricks that I follow.

Similar Recipes

Tiffin Sambar Ingredients

Moong dal - Generally we use moong dal for making tiffin sambar but you can add half and half of moong dal with toor dal too.
Onion, Tomato - Small onion adds taste to sambar so I always use that. Tomato is roughly chopped and sauteed well until raw smell leaves.
Vegetables - You can use any vegetable of your choice. You can either use brinjal or potato or carrot or a combination of these.
Tamarind - Extract tamarind water / pulp by soaking dry tamarind in hot water.
Roast and grind spices - Freshly roast and grind spices added to this tiffin sambar gives great flavor.
Tempering - A tempering is made with oil, mustard seeds, urad dal, cumin seeds, curry leaves and hing.

How to make Tiffin Sambar Step by Step

1.Dry roast the ingredients under 'to roast and grind' and grind it to a slightly coarse mixture, Set aside. Dry roast moong dal till nice aroma comes and is slightly browned.

2.Cool down, rinse it well and pressure cook with enough water for 4-5 whistles until its mushy. Mash it again with a ladle, set aside. In a kadai - add the onion, tomato and green chilies. Saute till tomato shrinks and raw smell leaves.

3.Then add potato and carrot along with turmeric powder and salt and saute for 2mins. Then transfer this to the cooked dal. Either you can add more water at this stage and pressure cook for 1 whistle or just cook the veggies while boiling itself. Then add the roast and grind powder.

4.Soak tamarind in warm water, discard the seeds and add this to sambar, then add jaggery. Allow the sambar to boil and thicken. Add required salt.

5.Once it is boiled and reaches the desired consistency, add coriander leaves. In a kadai add the items under ' to temper' and transfer this to the sambar. Switch off. Tiffin sambar is ready.

This is perfect with idlis and dosas. Serve hot with idlis drizzled with ghee,heaven!!

Expert Tips

Tempering at the last stage retains flavor and aroma. You can drizzle ghee while switching off. While roasting you can add 2 teaspoon of coconut too.
Don't add more tamarind than mentioned as it will give a more tangy taste.
You can also add brinjal along with potato and carrots.
Use small onion as it enhances the flavor of the sambar.
You can replace sambar powder with freshly roasted spices.
Replace half and half of moong dal and toor dal.
Sometimes I even skip spice powder and make it less spicy more like a thick dal soup with vegetables suitable for young kids and elders.

Serving and Storage

Tiffin Sambar can be served with idli, dosa, pongal, kichadi etc. This sambar keeps well in fridge for 2 days, reheat and serve it.

FAQS

Is tiffin sambar and lunch sambar same?

1.No tiffin sambar generally uses moong dal and toor dal can be used. But for lunch sambar toor dal is a must to be added.

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

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

📖 Recipe Card

Tiffin Sambar Recipe | Hotel Style Tiffin Sambar Recipe

Course Breakfast

Cuisine Indian

Keyword Dinner recipe, hotel sambar recipe, idli sambar, idli sambar recipe, sambar, sambar recipes, tiffin recipes, veg recipes, vegetable

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 263kcal

Author Sharmilee J

Ingredients

½ cup yellow moong dal
10 small onion
1 tomato
1 medium sized potato
1 small carrot
1 green chilli
1 tablespoon tamarind water
1 tablespoon coriander leaves finely chopped
salt to taste

To roast and grind:

1 tablespoon chana dal
1 tablespoon coriander seeds
1 red chilli

To temper:

1 tablespoon oil / ghee
1 teaspoon mustard seeds
½ teaspoon split urad dal
½ teaspoon cumin seeds
10 curry leaves
1 generous pinch hing

Instructions

Dry roast the ingredients under 'to roast and grind' and grind it to a slightly coarse mixture, Set aside. Dry roast moong dal till nice aroma comes and is slightly browned.
Cool down, rinse it well and pressure cook with enough water for 4-5 whistles until its mushy. Mash it again with a ladle, set aside. In a kadai - add the onion, tomato and green chilies. Saute till tomato shrinks and raw smell leaves.
Then add potato and carrot along with turmeric powder and salt and saute for 2mins. Then transfer this to the cooked dal. Either you can add more water at this stage and pressure cook for 1 whistle or just cook the veggies while boiling itself. Then add the roast and grind powder.
Soak tamarind in warm water, discard the seeds and add this to sambar, then add jaggery. Allow the sambar to boil and thicken. Add required salt.
Once it is boiled and reaches the desired consistency, add coriander leaves. In a kadai add the items under ' to temper' and transfer this to the sambar. Switch off. Tiffin sambar is ready.
This is perfect with idlis and dosas. Serve hot with idlis drizzled with ghee,heaven!!

Notes

Tempering at the last stage retains flavor and aroma. You can drizzle ghee while switching off. While roasting you can add 2 teaspoon of coconut too.
Don't add more tamarind than mentioned as it will give a more tangy taste.
You can also add brinjal along with potato and carrots.
Use small onion as it enhances the flavor of the sambar.
You can replace sambar powder with freshly roasted spices.
Replace half and half of moong dal and toor dal.
Sometimes I even skip spice powder and make it less spicy more like a thick dal soup with vegetables suitable for young kids and elders.

Nutrition

The post Tiffin Sambar | Hotel Style Tiffin Sambar appeared first on Sharmis Passions.

Oreo Milkshake Recipe

Sharmilee J — Sun, 26 Apr 2026 04:41:33 +0000

Oreo Milkshake is a chocolaty yummy drink made by blending Oreo biscuits with chilled milk, chocolate sauce and ice cream. Oreo Milkshake is a treat to kids and a great idea of drink for birthday parties and special occasions. Learn to make Oreo Milkshake Recipe with step by step pictures.

Oreo Milkshake is a great idea to finish the leftover pack of oreo biscuits. Mittu loves oreo so wanted to try a milkshake with it. I have already tried biscuit milkshake with other biscuits and it tasted awesome so tried it with oreo biscuits and ice cream. She just loved it and asked me to make it often.

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About Oreo Milkshake

Oreo Milkshake is one of the yummy milkshakes that you can make at home. This milkshake is one of the popular shakes at restaurants. Biscuits combined with milk, chocolate sauce and ice cream tastes so delicious.

This Oreo Milkshake tastes incredibly delicious. You can make oreo milkshake with or without ice cream. I haven't tasted oreo milkshakes at restaurants but have seen them in their menu. Do try this rich and decadent milkshake and enjoy!

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Oreo Milkshake Ingredients

Oreo biscuits - I have used vanilla cream oreo biscuits. You can even use strawberry or other flavors available.
Chilled milk - Boil milk, cool dowl then chill it. Use full cream milk.
Ice cream - Ice cream makes milkshakes rich and more creamy. I have used vanilla ice cream.
Chocolate sauce - Chocolate sauce is added to make the drink more chocolaty.

How to make Oreo Milkshake Step by Step

1.To a mixer jar add oreo biscuits, add milk. Milk should be boiled, cooled and then chilled. Do not use raw milk.

2.Then add a scoop of vanilla ice cream.

3.Then add chocolate sauce, just give a blend until creamy and frothy.

Serve Chilled!

Expert Tips

Adding vanilla icecream is purely optional.
Use only boiled milk, do not use raw milk.
Use full cream milk.
Add sugar if needed.
You can also add 1 teaspoon of cocoa powder.
This is kid friendly recipe you can try with any cream based cookie/biscuit too.

Serving and Storage

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

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

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

📖 Recipe Card

Oreo Milkshake Recipe

Course Dessert, milkshakes

Cuisine American, French, Indian, Italian

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

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 225kcal

Author Sharmilee J

Ingredients

3 oreo biscuits + 1 for topping
1 cup chilled milk
1 big scoop vanilla ice cream
1 tablespoon chocolate sauce

Instructions

To a mixer jar add oreo biscuits, add milk. Milk should be boiled, cooled and then chilled. Do not use raw milk.
Then add a scoop of vanilla ice cream.
Then add chocolate sauce, just give a blend until creamy and frothy.
Serve Chilled!

Notes

Adding vanilla icecream is purely optional.
Use only boiled milk, do not use raw milk.
Use full cream milk.
Add sugar if needed.
You can also add 1 teaspoon of cocoa powder.
This is kid friendly recipe you can try with any cream based cookie/biscuit too.

Nutrition

The post Oreo Milkshake Recipe appeared first on Sharmis Passions.

Masala Fish Fry Recipe

Sharmilee J — Sun, 26 Apr 2026 04:41:23 +0000

Masala Fish Fry is a spicy flavorful fry perfect to pair up with rice. This masala fish fry is easy and quick to make yet tastes so delicious. Learn to make Masala Fish Fry with step by step pictures.

I have already posted fish fry recipe, this masala fish fry is a twist to the regular fish fry. I love this masala fish fry than the regular one. Do give a try and fall for this flavorful and aromatic fish fry!

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About Masala Fish Fry

Masala Fish Fry is made by first marinating fish along with spices, herbs and frying it. This is one of the tastiest fish fry and sure a unique twist to the regular fry. This masala fish fry is aromatic, flavorful and tasty.

This fish fry can be made using pomfret fish, seer fish etc. My family loves this with rasam rice the best combination. Fish Fry is one of the popular order at restaurants especially non veg hotels.

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Masala Fish Fry Ingredients

Fish - I have used pomfret fish, you can use any fish of your choice.
Marinade - Marinade fish with curd, turmeric powder, red chili powder, salt and coriander powder
Masala paste - A special masala paste is made using coriander seeds, fennel seeds, pepper corns, cinnamon, cloves, small onion, garlic

How to make Masala Fish Fry Step by Step

1.Grind the ingredients listed under 'to grind' to a semi coarse paste without adding water(anyway onions will let out water by itself).Clean fish, rinse it well and set aside. In a mixing bowl add turmeric, chili, coriander powders, curd and required salt along with fish and grind masala.

2.Marinate for minimum 1 hour, Set aside. Heat dosa pan and add the fish pieces, drizzle oil and toast it till golden brown. You can deep fry the fish pieces too.

Serve with freshly sliced lemon wedges and onion rings. Tastes best with hot steamed rice.

Expert Tips

Use iron tawa or a non stick pan to toast the fish as there is masala it sticks to the pan. Else you can deep fry them too.
This is a bit spicy so reduce chili powder according to your spice level.
If you don't prefer more masala flavor skip cinnamon and cloves alone.
I have used vaaval(pomfret) fish variety. You can even use vanjaram fish.

Serving and Storage

Fish Fry tastes great with raw onion and lemon wedges. You can marinate the fish pieces and freeze it for about a month. Thaw it, then fry and serve it hot!

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

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

📖 Recipe Card

Masala Fish Fry Recipe

Course Lunch

Cuisine Indian

Keyword fish recipes, fry, fry recipes, masala recipes, non veg recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 25kcal

Author Sharmilee J

Ingredients

For the marinade:

5 nos fish slices
1 tablespoon curd
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
½ teaspoon coriander powder
salt to taste

To grind:

1 teaspoon coriander seeds
½ teaspoon fennel seeds
¼ teaspoon pepper corns
⅛ inch cinnamon
1 cloves
5 small onion
2 garlic

Instructions

Grind the ingredients listed under 'to grind' to a semi coarse paste without adding water(anyway onions will let out water by itself).Clean fish, rinse it well and set aside. In a mixing bowl add turmeric, chili, coriander powders, curd and required salt along with fish and grind masala.
Marinate for minimum 1 hour, Set aside. Heat dosa pan and add the fish pieces, drizzle oil and toast it till golden brown. You can deep fry the fish pieces too.
Serve with freshly sliced lemon wedges and onion rings. Tastes best with hot steamed rice.

Notes

Use iron tawa or a non stick pan to toast the fish as there is masala it sticks to the pan. Else you can deep fry them too.

This is a bit spicy so reduce chili powder according to your spice level.

If you don't prefer more masala flavor skip cinnamon and cloves alone.

I have used vaaval(pomfret) fish variety. You can even use vanjaram fish.

Nutrition

The post Masala Fish Fry Recipe appeared first on Sharmis Passions.

Mullu Murukku Recipe

Sharmilee J — Sun, 26 Apr 2026 04:40:07 +0000

Mullu Murukku is a very easy murukku that you can try for Diwali. Mullu murukku is made using maida, butter, sesame seeds, salt and oil. Learn to make Mullu Murukku with step by step pictures for easy understanding and reference.

Mullu Murukku is traditionally made with rice flour and this is a twist to it by replacing rice flour with maida. Amma makes this murukku with ease and this is a perfect murukku recipe for beginners too. Do try and enjoy this crispy murukku!

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About Mullu Murukku

Mullu Murukku is usually made with rice flour but this version with maida is my favorite. This recipe is from my mother who is an expert in making murkku varieties. If you can prepare the flour ready the previous day then making this murukku takes no time.

This Mullu Murukku is very easy and quick to make. This maida mullu murukku comes out super crisp and crunchy that everyone will love it. The main difference in using maida is the texture it gives to the murukku. I have made this murukku with so much ease so I would recommend trying it even if you are a first timer.

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Mullu Murukku Ingredients

Maida - You can either use homemade maida or store bought flour.
Butter - Butter is added to give a melt in the mouth texture to the murukku.
Sesame seeds - Sesame seeds adds flavor to the murukku.
Salt - Salt is added to taste

How to make Mullu Murukku Step by Step

1.Steam cook maida for 10 minutes (I laid a white cloth inside the container then added the flour). After 10 minutes - When you take it, it will have lumps formed as shown. Cool down and break the lumps formed and spread it in a plate and leave it to cool down for 2 hours until it is completely dry.

2.Then sieve it and collect it in a container, now the flour for murukku is ready. You can even grind the coarse flour remaining and then sieve it again(I didn't grind it as most of them were sieved fine). In a mixing bowl, add maida, butter, sesame seeds, required salt and mix it once. Then add hot water and combine.

3.Combine to form a smooth dough. Then divide them equal portions and set aside. I used the star shaped press for the murukku.

4.Grease the murukku press(it is like cookie press) and add the dough till it fills ½ to ¾th of the murukku press. Then press it circular to form a pattern.

5.Form a pattern like shown below at the back of a ladle(slightly grease it with oil). Heat oil in a kadai (as required for the murukku to immerse fully) - carefully flip the ladle and drop the murukku in oil. Cook the murukku on both sides till the 'shh' sounds ceases and they turn golden brown in color(Fry it in medium low flame.).Drain in tissue paper and then store in an airtight container.

You can store it in an airtight container for weeks and enjoy it.

Expert Tips

You can also add a teaspoon of red chili powder if you prefer a spicy version.
If you are planning to make in large batches then cover the remaining dough with a wet cloth until use else it will get dried up soon.
If you are finding it difficult to break the lumps with your hands then you can give a pulse in grinder to break it but make sure to cool down and dry completely before you run it in the mixer.
If you are not able to get the pattern correctly just press it like we do for thenkuzhal murukku.
Once the oil is heated up, lower the flame and fry the murukkus in medium flame. After few batches, top up with more oil as it tends absorb quickly.
I always press it in a ladle then drop as its easy to manage also the shape and pattern will be maintained. Pressing directly in oil is a little risky as we should able to bear the heat.
I used white sesame seeds, you can use black also.

Serving and Storage

Mullu Murukku can be served as a snack with evening tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Keeps well for about a month in room temperature itself.

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

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

📖 Recipe Card

Mullu Murukku Recipe

Course Snack

Cuisine Indian

Keyword all purpose flour recipes, diwali dishes, diwali food, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali snacks, fry, fry recipes, maida recipes, murukku, snack recipes

Prep Time 30

Cook Time 30

Total Time 1

Servings small murukku

Calories

Author Sharmilee J

Ingredients

1 and ½ cups maida
2 teaspoon butter
1 and ½ teaspoon sesame seeds
warm water as needed
salt to taste
oil to fry

Instructions

Steam cook maida for 10 minutes (I laid a white cloth inside the container then added the flour). After 10 minutes - When you take it, it will have lumps formed as shown. Cool down and break the lumps formed and spread it in a plate and leave it to cool down for 2 hours until it is completely dry.
Then sieve it and collect it in a container, now the flour for murukku is ready. You can even grind the coarse flour remaining and then sieve it again(I didn't grind it as most of them were sieved fine). In a mixing bowl, add maida, butter, sesame seeds, required salt and mix it once. Then add hot water and combine.
Combine to form a smooth dough. Then divide them equal portions and set aside. I used the star shaped press for the murukku.
Grease the murukku press(it is like cookie press) and add the dough till it fills ½ to ¾th of the murukku press. Then press it circular to form a pattern.
Form a pattern like shown below at the back of a ladle(slightly grease it with oil). Heat oil in a kadai (as required for the murukku to immerse fully) - carefully flip the ladle and drop the murukku in oil. Cook the murukku on both sides till the 'shh' sounds ceases and they turn golden brown in color(Fry it in medium low flame.).Drain in tissue paper and then store in an airtight container.
You can store it in an airtight container for weeks and enjoy it.

Notes

You can also add a teaspoon of red chili powder if you prefer a spicy version.

If you are planning to make in large batches then cover the remaining dough with a wet cloth until use else it will get dried up soon.

If you are finding it difficult to break the lumps with your hands then you can give a pulse in grinder to break it but make sure to cool down and dry completely before you run it in the mixer.

If you are not able to get the pattern correctly just press it like we do for thenkuzhal murukku.

Once the oil is heated up, lower the flame and fry the murukkus in medium flame. After few batches, top up with more oil as it tends absorb quickly.

I always press it in a ladle then drop as its easy to manage also the shape and pattern will be maintained. Pressing directly in oil is a little risky as we should able to bear the heat.

I used white sesame seeds, you can use black also.

The post Mullu Murukku Recipe appeared first on Sharmis Passions.

Palak Paratha | Spinach Paratha

Sharmilee J — Sun, 26 Apr 2026 04:39:41 +0000

Palak paratha is packed with the goodness of whole wheat flour and spinach. Palak Paratha is one of the healthiest ways to include greens or spinach in regular menu. Learn to make Palak Paratha with step by step pictures.

Many kids are not fond of eating greens and I was one of them. So this is one of the healthy ways to sneak in any spinach variety to serve it for kids. I am sure kids will not complain and eat this parathas as the green color is appealing too. It is easy and quick for breakfast at the same time healthy too.

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About Palak Paratha

Palak Paratha is made by first cooking palak, pureeing it and mixing with wheat flour to make a dough, then rolled and toasted until golden spots appear here and there. Palak paratha or Spinach paratha is a great healthy variation to the usual parathas.

Methi paratha was the first time I tried greens in parathas and I fell for it the first time itself.I had little palak green leftover after making the palak dal so thought to make parathas with it. I found this masala palak paratha and tried it for the first time and should say I loved it in spite of me not a big fan of greens.

Similar Recipes

Palak Paratha Ingredients

Wheat Flour - Use homemade whole wheat flour or store bought flour.
Palak - I have used palak greens here you can use other greens variety too.
Spice powders - Turmeric powder, garam masala powders are used
Tempering - Oil is heated and cumin seeds, ajwain seeds and green chilies are used for tempering.

How to make Palak Paratha Step by Step

1.Heat oil in a pan - add the items under 'to temper' allow it to crackle. Then add palak greens and saute till it shrinks in volume.

2.Once the greens shrink, switch off and add coriander leaves and switch it off. Cool down the mixture and grind it to a fine paste. In a mixing bowl add wheat flour, greens paste, turmeric powder, garam masala powder and required salt.

3.Add required water little by little and knead it to a soft dough. Then divide the dough into equal lemon sized balls. Flour the surface and take one ball and flatten it.

4.Then start rolling it gently to a thin paratha(as there is no stuffing I made it into thin parathas).Heat a dosa tawa , transfer the parathas, drizzle little oil and cook till brown spots appear then turn over to other side and cook. Serve hot with raita / dal or your favorite side dish.

These are mildly spicy making it perfect for kids...You can also serve with home made white butter .

Expert Tips

Ajwain seeds adds a very nice flavor to the parathas.
You can even toast the parathas using ghee when we make it for kids.
Enjoy it hot with raita or just curd.
You can even roast jeera and ajwain and add it powdered too.
You can try the same recipe with any other greens too.

Serving and Storage

Palak Paratha stays good for 1 day in room temperature. You can store the dough in fridge for 2 days. Make paratha when needed then serve with with pickle or curd, however tastes good on its own too.

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

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

📖 Recipe Card

Palak Paratha Recipe | Spinach Paratha Recipe

Palak Paratha is packed with the goodness of whole wheat flour and spinach. Palak Paratha is one of the healthiest ways to include greens or spinach in regular menu. Learn to make Palak Paratha with step by step pictures.

Course Breakfast, dinner

Cuisine Indian

Keyword chapati, chapati recipes, flat bread recipes, flatbread recipes, healthy recipes, paratha recipes, Paratha', recipes, roti, roti recipes, spinach recipes, veg recipes, vegetable

Prep Time 30

Cook Time 20

Total Time 50

Servings parathas

Calories 133kcal

Author Sharmilee J

Ingredients

1 cup wheat flour
¾ cup palak greens / spinach chopped
¼ to ½ teaspoon garam masala powder
¼ teaspoon turmeric powder
2 tablespoon coriander leaves
salt to taste

To temper:

1 teaspoon jeera
½ teaspoon ajwain seeds / omam
1 green chilli
1 teaspoon oil

Instructions

Heat oil in a pan - add the items under 'to temper' allow it to crackle. Then add palak greens and saute till it shrinks in volume.
Once the greens shrink, switch off and add coriander leaves and switch it off. Cool down the mixture and grind it to a fine paste. In a mixing bowl add wheat flour,greens paste, turmeric powder, garam masala powder and required salt.
Add required water little by little and knead it to a soft dough. Then divide the dough into equal lemon sized balls. Flour the surface and take one ball and flatten it.
Then start rolling it gently to a thin paratha(as there is no stuffing I made it into thin parathas).Heat a dosa tawa , transfer the parathas, drizzle little oil and cook till brown spots appear then turn over to other side and cook. Serve hot with raita / dal or your favorite side dish.
These are mildly spicy making it perfect for kids...You can also serve with home made white butter .

Notes

Ajwain seeds adds a very nice flavor to the parathas.
You can even toast the parathas using ghee when we make it for kids.
Enjoy it hot with raita or just curd.
You can even roast jeera and ajwain and add it powdered too.
You can try the same recipe with any other greens too.

Nutrition

The post Palak Paratha | Spinach Paratha appeared first on Sharmis Passions.