This is simple and easy to make in about 30 minutes. It doesn't need much effort, just frying time. Each seedai is crunchy on the outside and light inside, and tastes better than regular seedai. You can make a big batch and store them for anytime snacking, or prepare ahead for special occasions.

About Curd Seedai

Curd Seedai is quick to make at home. It's rice flour mixed with curd instead of plain water with other ingredients. You can enjoy a different kind of seedai this way and it doesn't need much effort. It can be made ahead and stored, the flavours stay good, and it's one of those recipes people love to keep around.

The texture is crispy and crunchy from frying. The curd makes the dough softer and helps it puff up nicely in hot oil. Jeera and hing adds flavour without overpowering the snack. The outside turns golden brown and stays that way even after a few days in storage.

The recipe is flexible based on how you like it. Some people like to add roasted coconut, others skip it. Both work well and taste equally good. You can use the flour you have available, thick or thin poha can also work as substitutes.

I usually make this for special occasions when I want something homemade. My family finishes the whole batch quickly because they stay crispy and fresh. 

Curd Seedai Ingredients

• Rice Flour - I have used rice flour for the base of the seedai. You can use store bought idiyappam flour too if that is what you have.
• Urad Dal Flour - I use urad dal flour for flavour and texture. It help make the seedai crispy and add nice taste to the snack.
• Thick Curd - I used hung curd for leavening the dough. Curd make the seedai fluffy and help them puff up when fried without bursting.
• Jeera - I added jeera for savoury flavour throughout the seedai. It give light aromatic taste that complement the curd well.
• Hing - I used just a tiny pinch for flavour depth. It add savoury taste and help digest the fried snack.
• Butter - I added butter for richness and help bind ingredients. Butter make the seedai taste more delicious .
• Salt - I added salt for seasoning the snack. You can adjust based on how much salt you like.

How to make Curd Seedai Step by Step

1.Dry roast rice flour till it fumes slightly, Set aside. Now add urad dal flour and roast it the flour fumes a bit. Cool down completely then transfer to sieve.

2.Sieve well at least twice. Discard the coarse part. Now take hung curd.You can use thick curd too. As my  curd was a bit watery I hung it for 15 minutes then used it.

3.To a bowl - add sieved flour, butter, curd, jeera, hing and required salt. Mix well first so that the ingredients are evenly distributed especially butter. Now add water little by little.

4.Form a soft dough. Knead it for 3-5 minutes. Gather together and keep it ready.

5.Pinch a small piece of the dough and roll it out into small balls. Roll gently, do not roll tight. Just roll with the 3 fingers shown. If there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting. Let the seedais rest in the cloth for 10 minutes for the extra moisture to be absorbed.

6.For extra precaution : prick each seedai with a toothpick just a slight prick is enough. Heat oil, add few balls and fry in low medium flame. Roll and fry for even frying.

7.Fry in batches. Fry till it is golden brown in colour only then it will get cooked inside properly. Drain in a tissue, cool down then store in an airtight container.

Cool down store and enjoy with tea. Crunchy seedais ready with the mild flavour of curd..yum!

Expert Tips

• Roasting and Sieving - I usually roast rice flour and urad dal flour until they fume slightly. This is main step to avoid bursting during frying. 
• Dough Consistency - I make soft dough not too tight and knead for 3 to 5 minutes so dough is smooth and add water little by little.
• Rolling Balls - I roll gently using three fingers, do not make them tight. If cracks appear it is fine because it help moisture escape during frying and prevent bursting.
• Frying Temperature - I fry on low to medium flame until golden brown color. If oil is too hot they brown quickly but stay raw inside.
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy.

Serving and Storage

Serve Curd Seedai warm and fresh for best taste. You can store in airtight container for about one week, consume within for best flavour and crispiness.

FAQS

1.Can I use store bought flour?

Yes you can use store bought rice flour and urad dal flour. Both work well, it just depend on what you have at home.

2.Why are my seedai bursting while frying?

Make sure you roast and sieve flour well before making dough. If dough is too tight or oil is too hot, seedai can burst. Prick gently with toothpick before frying.

3.Can I add coconut?

Yes you can add half teaspoon coconut to the dough. Roast it along with other flour and it give nice flavour to the seedai.

4.How long should I fry them?

Fry on low to medium flame until they are golden brown in color. This ensure they are cooked properly inside and crispy outside.

5.How long can I store them?

You can store in an airtight container for about one week. Consume within for best crispiness and flavour quality.

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

Tried this Curd Seedai 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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Curd Seedai Recipe

Curd Seedai is a crispy, tasty savoury snack made by mixing rice flour with curd and shaping it into small balls, then deep frying them until crisp. The curd adds flavour to the seedai. These stay crisp for days and are satisfying to eat. 

Course Snack

Cuisine Indian

Keyword curd recipes, diwali dishes, diwali food, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, seedai recipes, snack recipes, virtual diwali party

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 180kcal

Author Sharmilee J

Ingredients

• ½ cup rice flour / idiyappam flour store bought
• ½ teaspoon urad dal flour
• ¼ cup thick curd I used hung curd
• ½ teaspoon butter
• ¼ teaspoon jeera
• 1 tiny pinch hing
• salt to taste
• water as needed

Instructions

• Dry roast rice flour till it fumes slightly. Set aside.
• Now add urad dal flour and roast it the flour fumes a bit.
• Cool down completely then transfer to sieve. Sieve well. Discard the coarse part. Now take hung curd.
• To a bowl - add sieved flour, butter, curd, jeera, hing and required salt. Mix well first so that the ingredients are evenly distributed especially butter. Now add water little by little.
• Form a soft dough. Knead it for 3-5 minutes. Gather together and keep it ready.
• Pinch a small piece of the dough and roll it out into small balls. Roll gently, do not roll tight. Just roll with the 3 fingers shown. If there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting.
• Let the seedais rest in the cloth for 10 mins for the extra moisture to be absorbed.
• For extra precaution : prick each seedai with a toothpick just a slight prick is enough.
• Heat oil, add few balls and fry in low medium flame. Roll and fry for even frying.
• Fry in batches. Fry till it is golden brown in color only then it will get cooked inside properly.
• Drain in a tissue, cool down then store in an airtight container. Enjoy Curd Seedai!

Notes

• Roasting and Sieving - I usually roast rice flour and urad dal flour until they fume slightly. This is main step to avoid bursting during frying. 
• Dough Consistency - I make soft dough not too tight and knead for 3 to 5 minutes so dough is smooth and add water little by little.
• Rolling Balls - I roll gently using three fingers, do not make them tight. If cracks appear it is fine because it help moisture escape during frying and prevent bursting.
• Frying Temperature - I fry on low to medium flame until golden brown color. If oil is too hot they brown quickly but stay raw inside.
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy.

Nutrition

Serving: 75g | Calories: 180kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 1mg

The post Curd Seedai Recipe (Thayir Seedai) appeared first on Sharmis Passions.

This paneer stir fry works well as a side dish for rice, roti or even as a snack in the evening time. Kids also enjoy this as paneer tastes soft and veggies kind of blends well. It is little different as it is cooked dry and not saucy. It tastes good even as such and is a must try recipe for all paneer lovers.

About Paneer Stir Fry

Paneer Stir Fry is an easy Indian style dry starter or side dish that is commonly made at home. It is prepared by tempering spices in oil and then sautéing vegetables along with paneer cubes. There is no grinding or long cooking involved here. Everything is done in one pan which makes it very easy and quick.

This has a mix of textures with soft paneer and slightly crunchy vegetables. Paneer has the tendency to absorb the flavours well so this is simple yet delicious. This recipe has onion and bell peppers which adds colour and mild crunch to the dish. It makes this dish wholesome and satisfying.

This stir fry is not very spicy and you can easily adjust the spice powders as per your taste and preference. You can use this a filling for wraps, rolls and even sandwiches. Rice with dal and paneer stir fry is a comforting combination too. It takes just 40 minutes to make this meal which is wholesome and filling.

I usually make this stir fry on busy weekdays. It hardly takes time and pairs well with rice and roti. Sometimes I even pack this for lunch box. It is one of those dishes I keep repeating. I make this when I want a quick paneer dish without gravy at all and kids just love this.

Paneer Stir Fry Video

Paneer Stir Fry Ingredients

• Paneer - I have used paneer as main ingredient. It gives softness and makes the dish filling. You can use homemade or store bought paneer.
• Onion - I have added onion for mild sweetness and base flavour. It balances the spices well.
• Capsicum - I have used for flavour, colour and crunch. It gives a fresh taste. You can use any colour capsicum.
• Red chilli powder - I used this for spice and heat. You can just increase or reduce as per your spice level preference.
• Garam masala - I have added homemade garam masala powder for flavour.
• Pepper powder - I have used this for heat and it enhances the overall taste.
• Kasoori methi - I have crushed and added for aroma. It gives nice finishing touch. You can skip but it adds good flavour. You can add freshly chopped coriander leaves replacing kasoori methi.
• Oil - I have used regular cooking for tempering. It helps to sauté everything evenly.
• Cumin seeds - I have used cumin seeds for tempering. It gives nice aroma.
• Garlic - I have used for flavour. It adds nice punch. You can skip if you don't like. You can add ginger garlic paste instead.

Similar Recipes

• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• Broccoli stir fry

How to make Paneer Stir Fry Step by Step

1.Heat 1 tablespoon oil, add ¾ teaspoon cumin seeds, let it splutter. Then add 1 teaspoon garlic finely chopped.

2. Saute until slightly golden.

3.Add ½ cup onion(chopped lengthwise) and 1 ½ cups bell pepper(chopped lengthwise). I used green, yellow and red bell peppers.

4.Saute in high flame for 2 minutes.

5.Add 1 teaspoon chilli powder, ½ teaspoon garam masala powder and ¼ teaspoon pepper powder.

6.Give a quick saute.

7.Add 200 grams paneer cut into 1.5 inches long along with 1 teaspoon crushed kasoori methi.

8.Give a quick mix and switch off.

Enjoy it hot!

Expert Tips

• Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
• Veggie crunch - I usually do not over cook veggies. This is the reason I have not cooked covered, this helps to keep them crunchy and fresh tasting, which I like. You can add carrots, mushroom or any other vegetables you like.
• Flame control - I cook in high while sauteing vegetables. Keep flame in low to medium while adding spice powders to avoid burning.
• Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
• Oil - Do not add too much oil for this stir fry. Little oil is enough as veggies and paneer releases some moisture while cooking. But do not make the stir fry too dry, it should be moist.

Serving and Storage

Serve this paneer stir fry hot with plain rice or mild pulao. This goes well even with chapati. It can be served as a snack too. Store the leftovers in fridge and use within a day. Reheat lightly before serving.

FAQS

1.What can I serve with paneer stir fry?

You can serve paneer stir fry with rice or roti. You can use this as a filling for wraps, rolls and sandwiches too.

2.Can I add in more vegetables?

Yes, you can add in some mushroom, baby corn, carrot, beans, corn or peas based on your preference.

3.Is this recipe spicy?

No, it's not spicy, has mild spiciness. It is completely suitable for kids also. You can increase spice powders if you want it more spicy.

4.Can I add homemade paneer?

Yes you can use homemade paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.

5.Can I pack this for lunch box?

Yes, you can pack it, but consume within few hours for best taste.

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

Tried this Paneer Stir 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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Paneer Stir Fry Recipe

Paneer Stir Fry is a simple and tasty side dish made by tossing paneer with onion, garlic, bell pepper and few basic spices. It comes together quickly and does not need much effort and planning. Juicy paneer coated with mild spices and crunchy onion, bell peppers makes this simple dish special.

Course Side Dish

Cuisine Indian

Keyword curry, curry recipes, easy paneer recipes, indian paneer recipes, Kerala Meal Sidedish, paneer dishes, paneer recipes, poriyal, poriyal recipes, Side Dish, stir fry recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 407kcal

Author Sharmilee J

Ingredients

• 200 grams paneer
• 1 ½ cups bell pepper
• ½ cup onion
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ¼ teaspoon pepper powder
• 1 teaspoon kasoori methi crushed
• salt to taste

To temper:

• 1 tablespoon oil
• ¾ teaspoon jeera
• 1 teaspoon garlic crushed

Instructions

• Heat 1 tablespoon oil, add ¾ teaspoon cumin seeds, let it splutter. Then add 1 teaspoon garlic finely chopped.
• Saute until slightly golden.
• Add ½ cup onion(chopped lengthwise) and 1 ½ cups bell pepper(chopped lengthwise). I used green, yellow and red bell peppers.
• Saute in high flame for 2 minutes.
• Add 1 teaspoon chilli powder, ½ teaspoon garam masala powder and ¼ teaspoon pepper powder.
• Give a quick saute.
• Add 200 grams paneer cut into 1.5 inches long along with 1 teaspoon crushed kasoori methi.
• Give a quick mix and switch off.
• Enjoy it hot!

Video

Notes

• Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
• Veggie crunch - I usually do not over cook veggies. This is the reason I have not cooked covered, this helps to keep them crunchy and fresh tasting, which I like. You can add carrots, mushroom or any other vegetables you like.
• Flame control - I cook in high while sauteing vegetables. Keep flame in low to medium while adding spice powders to avoid burning.
• Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
• Oil - Do not add too much oil for this stir fry. Little oil is enough as veggies and paneer releases some moisture while cooking. But do not make the stir fry too dry, it should be moist.

Nutrition

Serving: 100g | Calories: 407kcal | Carbohydrates: 14g | Protein: 16g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 49mg | Potassium: 338mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3910IU | Vitamin C: 147mg | Calcium: 510mg | Iron: 1mg

The post Paneer Stir Fry Recipe appeared first on Sharmis Passions.

This is simple and easy to make in 30 minutes. It just has basic ingredients and simple frying. Each bite has karupatti flavour and the rice flour makes it crispy, the sesame seeds and coconut add texture and together it feels satisfying to eat. This comes together quickly without requiring much effort.

About Karupatti Seedai

Karupatti Seedai is quick and easy to make with rice flour and karupatti blend together and shaped into balls then fried. You can enjoy karupatti in a different form and this recipe can be made ahead and kept in an airtight container, this seedai stay crispy and fresh for days and taste really good.

The texture is crispy and crunchy when you bite into it together and tastes really good. This seedai has natural sweetness from karupatti and aromatic flavour from cardamom and ginger. Sesame seeds and coconut add little crunch and flavour to the snack.

The recipe is flexible and depends on how sweet your karupatti is. You can adjust jaggery based on your taste preference. Some people like more coconut for flavour while others prefer plain. You can also add nutmeg powder instead of dry ginger if you want different flavour.

I usually make this during festivals and my family like it really fresh. The crunchy texture and karupatti flavour make it a favorite at home. It is healthier compared to packed junk foods and everyone enjoys it.

Karupatti Seedai Ingredients

• Rice Flour - I have used rice flour for the base of the seedai. It gives crispy texture and acts as main ingredient for the snack.
• Urad Dal Flour - I use urad dal flour for flavour and binding. It helps make the seedai more flavorful and hold together well.
• Karupatti - I added karupatti for sweetness and flavour throughout the snack. You can also use regular jaggery if karupatti is not available.
• Sesame Seeds - I used for crunch and nutrition in the seedai. Sesame seeds add nice texture and light nutty flavour to the snack.
• Coconut - I added grated coconut for flavour and texture. It gives little crunch and aromatic taste to the seedai.
• Cardamom Powder - I used for flavour and aroma. It gives pleasant taste to the snack that balance the sweetness.
• Dry Ginger Powder - I added for flavour and warmth. It complements the cardamom well and add depth to the taste.
• Butter - I used for richness and flavour. Butter makes the seedai more delicious and help bind all ingredients.

Similar Recipes

• Uppu seedai
• Vella seedai
• Kara seedai
• Curd seedai
• Rava seedai

How to make Karuppati Seedai Step by Step

1.To a sauce pan - take karupatti(palm jaggery) add water to it. Let it boil for a while until palm jaggery melts. Strain and keep aside to cool.

2.In a  pan add rice flour(I used store bought), add urad dal flour(homemade).

3.Dry roast until it slightly fumes up. Cool down then sieve it well at least twice.Now add this to a mixing bowl or pan - add butter, sesame seeds, dry ginger powder, cardamom powder, coconut.

4.Mix well so that butter is evenly mixed. Now add palm jaggery syrup to it.

5.Mix well then add little water, bring together to a soft dough.

6.Roll into marble sized ball and spread in kitchen towel. Repeat to finish the dough. Set aside for 10 minutes. Heat oil, add few balls and fry first.

7.Fry till reddish brown. Drain in tissue. Repeat to finish. Always fry in batches, do not overcrowd.

Cool down then store in an airtight container.

Expert Tips

• Dry Roasting Flour - I usually roast rice flour and urad dal flour together until slightly smokes up. This gives roasted flavour to the seedai and makes it more crunchy.
• Karupatti Syrup - I always boil karupatti with water until it melts completely then cool it down. 
• Rolling Balls - I roll into marble sized balls and keep them on a towel for 10 minutes. If cracks appear it is fine because it helps moisture escape during frying.
• Frying Temperature - I fry on low to medium flame until reddish brown color. 
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy. 

Serving and Storage

Serve Karupatti Seedai warm and fresh for best taste. You can store in airtight container for about one week, consume within for best flavour and crispiness.

FAQS

1.Can I use regular jaggery?

Yes you can use regular jaggery if karupatti is not available. Taste will be slightly different but seedai will turn out really good.

2.Why are my seedai not crispy?

Make sure you fry on low to medium flame slowly until they are reddish brown. If oil is too hot they brown quickly but stay raw inside.

3.Can I skip sesame seeds?

Yes you can skip sesame seeds if you don't have them. Coconut alone give nice flavour and texture to the seedai.

4.How long do they stay crispy?

You can store it in airtight container for about one week. Consume within for best crispiness and flavour.

5.Can I skip butter?

Yes you can skip but butter adds mild flavour and best taste, texture.

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

Tried this Karuppati Seedai 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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Karupatti Seedai Recipe

Karupatti Seedai is a crunchy tasty sweet snack that is made by blending rice flour with karupatti and shaped into small balls then fried in oil. It is a must try at home during festivals for the taste, also the snack feels crispy and crunchy and is best served fresh and warm.

Course Snack, sweet

Cuisine Indian

Keyword jaggery recipes, janmashtami recipes, krishna jayanthi recipes, rice flour recipes, seedai recipes, snack recipes, sweet recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1 cup

Calories 197kcal

Author Sharmilee J

Ingredients

• ½ cup rice flour
• 1 teaspoon urad dal flour
• ¼ cup jaggery
• ⅛ cup water
• ½ tablespoon butter at room temperature
• ½ tablespoon grated coconut
• ½ teaspoon sesame seeds
• a pinch dry ginger powder
• a pinch cardamom powder
• oil to deep fry

Instructions

• To a sauce pan - take karupatti (palm jaggery) add water to it. Let it boil for a while until palm jaggery melts. Strain and keep aside to cool.
• In a pan add rice flour (I used store bought), add urad dal flour (homemade). Homemade rice flour link here.
• Dry roast until it slightly fumes up. Cool down then sieve it well at least twice.
• Now add this to a mixing bowl or pan - add butter, sesame, dry ginger powder, cardamom powder, coconut.
• Mix well so that butter is evenly mixed. Now add palm jaggery syrup to it.
• Mix well then add little water, bring together to a soft dough.
• Roll into marble sized ball and spread in kitchen towel. Repeat to finish the dough. Set aside for 10 mins.
• Heat oil, add few balls and fry first. Fry till reddish brown.
• Drain in tissue. Repeat to finish. Always fry in batches, do not overcrowd.
• Cool down then store Karupatti Seedai.

Notes

• Dry Roasting Flour - I usually roast rice flour and urad dal flour together until slightly smokes up. This gives roasted flavour to the seedai and makes it more crunchy.
• Karupatti Syrup - I always boil karupatti with water until it melts completely then cool it down. 
• Rolling Balls - I roll into marble sized balls and keep them on a towel for 10 minutes. If cracks appear it is fine because it helps moisture escape during frying.
• Frying Temperature - I fry on low to medium flame until reddish brown color. 
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy. 

Nutrition

Serving: 75g | Calories: 197kcal | Carbohydrates: 39g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 27mg | Fiber: 1g | Sugar: 17g | Vitamin A: 58IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.4mg

The post Karupatti Seedai Recipe appeared first on Sharmis Passions.

This curry has a perfect balance of spicy, savoury and mildly sweet flavours. When you're looking for a quick weeknight dinner or an impressive meal for guests, this homemade Thai Red Curry comes together in 30 minutes and pairs beautifully with steamed rice.

About Thai Red Curry

Thai Red Curry is made with red curry paste, fresh vegetables and creamy coconut milk. This authentic Thai-inspired recipe is both comforting and easy to prepare. If you have coconut milk and red curry paste, you can throw in any vegetable of your choice and make this curry in no time.

You can either use fresh thick coconut milk or store bought coconut milk. You can replace vegetables with chicken too. Vegetables is purely of your choice you can add a mix of them to enjoy a tasty curry.

It is most commonly prepared using chicken but I have shared the vegetarian version here. I have made a completely vegetarian version, replaced shrimp paste with naturally fermented soya sauce.

Thai Red Curry Video

While I love cooking Indian traditional food slowly I have started to enjoy cooking global food as well. Traditional thai curry often includes ingredients like fish sauce or oyster sauce or shrimp paste, I have made with without any of these ingredients still tastes delicious.

My family has started to enjoy global dishes that I have been trying in my kitchen so more recipes coming your way once I text, experiment and then finally share here. My family who have not even tasted thai curry in restaurants have been loving this ever since I started making at home. My kids are fond of this curry with rice and even roti.

Balance the Thai Flavours

A great Thai red curry is a mix of all these 4 flavours:

• Spicy - Red curry paste
• Sweet - Palm sugar or brown sugar
• Salty - Fish sauce or soy sauce
• Tangy - Fresh lime juice (added at the end)

Homemade Thai Red Curry Paste

If you love Thai red curry and want to try your hands as a first timer then this recipe is just for you. Making your homemade red curry paste from scratch is very easy and quick to make.

If you love Thai cuisine, this authentic Thai Red Curry is a must-try. It is rich, creamy, flavourful and with steamed rice it is a great combo. Follow this step-by-step recipe to make a delicious homemade Thai Red Curry that tastes just like your favourite Thai restaurant.

I always make red curry paste from scratch as it connects me to the cuisine in a more deeper way. But if the ingredients are not available at your place then buy the readymade red curry paste that is easily available in stores.

Thai Red Curry Ingredients

• Red Curry Paste - I would recommend making red curry paste from scratch but you can use store bought too but make sure to choose an authentic reliable brand. Making homemade red curry paste has its own benefit of controlling the spice level.
• Vegetables - I have used carrot, zucchini, beans, baby corn, mushroom, thai pea eggplant (turkey berry) red and green bell pepper etc. You can add a mix of your preferred vegetables too.
• Coconut milk - You can use homemade or store bought coconut milk but make sure the coconut milk is thick and creamy not too watery.
• Sesame oil - Toasted sesame oil is best for this thai curry. However you can use coconut oil too.
• Lime leaves - Kaffir lime leaves is used for this curry to add flavour.
• Palm sugar - is added to make a perfect balance of spice level.
• Salt - is added to balance everything.

How to make Thai Red Curry Step by Step

Making thai red curry paste

1.Take 4 spicy red chillies, 4 kashmiri red chillies. Break and remove the seeds. This step is to reduce spice level. Few seeds in the chillies is ok. You can skip this step too.

2.Soak it in warm water for 15 minutes.

2.To a mixer jar add soaked red chillies with water(very little) along with

• 2 tablespoon lemon grass
• 1 tablespoon galangal
• ¼ teaspoon lime zest
• ¼ heaped cup shallots
• 2 tablespoon garlic
• 1 teaspoon rock salt
• 4 two inches coriander stem
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ¼ teaspoon white pepper corns
• 1 teaspoon soy sauce

Avoid adding too much water.

3.Grind it to a slightly coarse paste. Paste should be thick not runny so add soaked water only if needed. Store in a clean jar. Thai red curry paste is ready!

Making Thai Red Curry

4.To a pot add 1 tablespoon toasted sesame oil add prepared red curry paste.

5. Saute for few minutes until raw smell leaves.

6.Add ½ cup coconut milk.

7.Mix well and cook for few minutes.

8.Now add vegetables along with salt to taste

• ½ cup baby corn
• ½ cup mushroom
• ¼ cup turkey berry
• ½ cup carrot
• ¼ cup beans

9.Mix it well and saute for 2 minutes.

10.Add around 1 ½ cups water and let it boil.

11.Once it starts to boil cook covered until veggies are done.

12.Check if the veggies are cooked. It should be cooked but have a bite to it not too soft or mushy.

13.Add ½ cup zucchini, ¼ cup red bell pepper, ¼ cup green bell pepper, ½ teaspoon palm sugar and 2-3 kaffir lime leaves. Add few basil leaves if you prefer at this stage.

14.Give a quick mix and cook for 2-3 minutes.

15.Add 1 cup thick coconut milk.

16.Give a quick mix and let for a gente simmer and switch off.

Delicious thai red curry is ready!

Expert Tips

• Variations - You can replace coriander seeds with 1 teaspoon coriander powder and cumin seeds with 1 teaspoon cumin powder. Replace palm sugar with cane or brown sugar. You can replace coconut milk with coconut cream but adjust water accordingly.
• Red curry paste - If using store bought paste add ½ cup.
• Frying the paste - Fry the paste until raw smell leaves then saute with coconut milk for the best flavour.
• Coconut milk - Use thick coconut milk the first extract milk is perfect for this curry.
• Protein add on - Chicken, shrimp, beef, pork, tofu, chickpeas, or mixed vegetables all work well in this curry.
• Do not over cook vegetables - Thai red curry should have vegetables that are tender but still slightly has a bite. Add tough vegetables first then other vegetables at the final stage.

Serving and Storage

Thai red curry is best enjoyed hot, served with steamed jasmine rice or any steamed rice, which absorbs the curry well. It keeps well in fridge for 2 days. Reheat by adding little water if it is thick before serving.

FAQS

1.Is this thai red curry spicy?

Thai red curry has a mild to medium level of heat. You can adjust the spiciness by using more or less red curry paste.

2.What vegetables work best in Thai red curry?

Bell peppers, carrots, broccoli, zucchini, baby corn, bamboo shoots, green beans, mushrooms, and snap peas are all excellent choices.

3. Why did my coconut milk separate?

This usually happens when the curry is boiled too vigorously. Simmer gently over low to medium heat after adding coconut milk at the final stage.

4.What should I serve with Thai red curry?

Steamed jasmine rice is the classic choice. It also pairs well with brown rice, basmati rice, rice noodles, or Thai-inspired side dishes like spring rolls or cucumber salad.

5.How can I make this curry with meat?

Yes, simply replace vegetables with chicken or shrimp replacing soy sauce with shrimp paste or fish sauce.

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

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

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Thai Red Curry Recipe

Thai Red Curry is a rich, creamy and aromatic dish that has the perfect balance of taste and flavours. This Thai Red Curry Recipe is simple to make either with store bought paste or with homemade red curry paste. Usually served with plain rice this is un beatable combo.

Course Lunch

Cuisine thai

Keyword 30 mins recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Calories

Author Sharmilee J

Ingredients

To make Thai red curry paste

• 4 spicy red chillies
• 4 kashmiri red chillies
• 2 tablespoon lemon grass
• 1 tablespoon galangal
• ¼ teaspoon lime zest
• ¼ heaped cup shallots
• 2 tablespoon garlic
• 1 teaspoon rock salt
• 4 two inches coriander stem
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ¼ teaspoon white pepper corns
• 1 teaspoon soy sauce

To make Thai Red Curry

• 1 tablespoon toasted sesame oil
• red curry paste
• 1 ½ cup coconut milk
• ½ cup baby corn
• ½ cup mushroom
• ¼ cup turkey berry
• ½ cup carrot
• ¼ cup beans
• 1 ½ cups water
• ½ cup zucchini
• ¼ cup red bell pepper
• ¼ cup green bell pepper
• ½ teaspoon palm sugar
• 2-3 kaffir lime leaves
• salt to taste

Instructions

Preparing Thai red curry paste

• Take 4 spicy red chillies, 4 kashmiri red chillies. Break and remove the seeds. This step is to reduce spice level. You can skip this step completely if you like your paste to be more spicy.
• Soak it in warm water for 15 minutes.
• To a mixer jar add soaked red chillies with little water along with 2 tablespoon lemon grass, 1 tablespoon galangal, ¼ teaspoon lime zest, ¼ heaped cup shallots, 2 tablespoon garlic, 1 teaspoon rock salt, 4 two inches coriander stem, ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, ¼ teaspoon white pepper corns and 1 teaspoon soy sauce. Avoid adding too much water.
Grind it to a slightly coarse paste. Paste should be thick not runny so add soaked water only if needed. Store in a clean jar.
• Thai red curry paste is ready!

Preparing Thai red curry

• To a pot add 1 tablespoon toasted sesame oil add prepared red curry paste.
• Saute for few minutes until raw smell leaves.
• Add ½ cup coconut milk.
• Mix well and cook for few minutes.
• Now add vegetables along with salt to taste ½ cup baby corn, ½ cup mushroom, ¼ cup turkey berry, ½ cup carrot, ¼ cup beans
• Mix it well and saute for 2 minutes.
• Add around 1 ½ cups water and let it boil.
• Once it starts to boil cook covered until veggies are done.
• Check if the veggies are cooked. It should be cooked but have a bite to it not too soft or mushy.
• Add ½ cup zucchini, ¼ cup red bell pepper, ¼ cup green bell pepper, ½ teaspoon palm sugar and 2-3 kaffir lime leaves. Add few basil leaves if you prefer at this stage.
• Give a quick mix and cook for 2-3 minutes.
• Add 1 cup thick coconut milk.
• Give a quick mix and let for a gentle simmer and switch off.
• Delicious thai red curry is ready!

Video

Notes

• Variations - You can replace coriander seeds with 1 teaspoon coriander powder and cumin seeds with 1 teaspoon cumin powder. Replace palm sugar with cane or brown sugar. You can replace coconut milk with coconut cream but adjust water accordingly.
• Red curry paste - If using store bought paste add ½ cup.
  Frying the paste - Fry the paste until raw smell leaves then saute with coconut milk for the best flavour.
• Coconut milk - Use thick coconut milk the first extract milk is perfect for this curry.
• Protein add on - Chicken, shrimp, beef, pork, tofu, chickpeas, or mixed vegetables all work well in this curry.
• Do not over cook vegetables - Thai red curry should have vegetables that are tender but still slightly has a bite. Add tough vegetables first then other vegetables at the final stage.

The post Thai Red Curry Recipe appeared first on Sharmis Passions.

You can use this homemade red curry paste for making thai red curry, fish cakes or even use it for your fried rice for a unique flavour. If you want to enjoy the real flavour of thai cuisine then this homemade red curry is a must try.

About Thai Red Curry Paste

'Curry Paste' in Thai cuisine refers to the grinding up of herbs and spices. This red curry paste is the basic paste in Thai cuisine and can be used to make many dishes. The ingredients used here are also used for green curry.

Red Curry Paste is one of the versatile ingredient in Thai cuisine and I use it in many recipes. You can either use a hand mortar pestle or a mixer to grind this red curry paste. It should have a slightly coarse texture that is the main aim either ways you can achieve it.

These days you can find red curry paste in supermarkets easily but I prefer homemade as I know what exactly are the ingredients that goes in the making. Also I can adjust the spice level according to my family's preference. No preservative, no additives, no artificial colours yes thats what always motivate me to make it from the scratch.

I agree it wasn't easy to hunt for the ingredients in my place especially lemon grass and galangal but was happy to finally find it in a nearby supermarket. So grabbed all other ingredients and prepared thai curry paste and made thai curry the next day itself.

My family enjoyed it, though it was a bit spicy for our taste buds. You can reduce the spice level according to your preference. Traditionally they use bird's eye thai red chillies which makes the paste and curry super spicy.

Thai Red Curry Paste Video

Red Curry Paste Ingredients

• Chillies - I used a combination of dried red chillies for heat and colour. I removed the seeds from chillies to reduce heat but that step is optional. You can use bird's eye chillies if you can source it.
• Lemon Grass - Lemongrass provides a refreshing citrus aroma also gives the authentic taste.
• Galangal - Galangal is a close relative of ginger but has a more citrusy, peppery, and earthy flavour. It adds unique aroma that is essential in traditional Thai cooking.
• Salt - Sea salt is usually used, I have used rock salt which I had.
• Coriander seeds - is added for more flavour. As I have added coriander stems I added less seeds.
• Cumin seeds - Cumin seeds adds a earthy warm flavour to the paste. It enhances the taste too.
• Coriander stem - Coriander stem adds flavour and freshness to the paste.
• Soya sauce - Soy sauce is added for umami flavour. I added it as a replacement for shrimp paste.
• Garlic - adds bold flavour to the paste.
• White pepper - White peppercorns add mild heat and pepper flavour without overpowering the other ingredients.
• Shallots - I have used small onion.

Similar Recipes

• Pasta Sauce
• Pizza Sauce
• Schezwan Sauce

How to make Red Curry Paste Step by Step

1.Take 4 spicy red chillies, 4 kashmiri red chillies. Break and remove the seeds. This step is to reduce spice level. Few seeds in the chillies is ok. You can skip this step too.

2.Soak it in warm water for 15 minutes.

2.To a mixer jar add soaked red chillies with water(very little) along with

• 2 tablespoon lemon grass
• 1 tablespoon galangal
• ¼ teaspoon lime zest
• ¼ heaped cup shallots
• 2 tablespoon garlic
• 1 teaspoon rock salt
• 4 two inches coriander stem
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ¼ teaspoon white pepper corns
• 1 teaspoon soy sauce

Avoid adding too much water.

3.Grind it to a slightly coarse paste. Paste should be thick not runny so add soaked water only if needed.

4.Store in a clean jar.

Thai red curry paste is ready!

Expert Tips

• Choosing chillies - You can use bird's eye chillies if you get it. I did not have access to it so chose to use dry red chillies.
• Soaking - Soak dry chillies in warm water so that it gets grinded easily.
• To grind - You can use hand mortar and pestle for grinding, in that case you need to blend in stages like soft ingredients first then tough ones. Using blender has the advantage of adding everything at once and grinding.
• Consistency - The consistency of the red curry paste is thick not runny. It should be slightly coarse.
• Balance heat - Adjust chillies according to the spice level you can adjust.
• Avoid too much water - Use only a small amount of red chilli soaked water if needed for blending. Excess liquid shortens the paste's shelf life and can dilute its bold flavour.

Storage

Transfer the paste to a clean, airtight glass jar. Refrigerate for up to 5 days or freeze in small portions for up to three months. Freeze the paste in ice cube trays or small silicone molds. Individual portions thaw quickly and make it easy to prepare curry whenever needed without wasting leftovers.

FAQS

1.Can I use hand mortar and pestle for grinding?

Yes you can use mortar pestle which is the traditional way of making thai red paste. This way you can control water, but make sure to chop the ingredients and add to get is coarsely grind.

2.What other dishes can I use this for?

Other than for making Thai red curry you can use this red curry paste for fried rice, fish cakes, vegetable stir fry etc.

3.I am not able to source lemon grass and galangal, What can I replace?

I would not recommend replacing any other ingredient for lemon grass and galangal as they are the main ingredient in getting the authentic taste for Thai cuisine.

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

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

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Thai Red Curry Paste Recipe

Thai Red Curry Paste is one of the essential ingredient in Thai Cuisine. This red curry is known for its bold flavour, vibrant red colour and unique aroma. Homemade red curry paste yields the most fragrant and tastiest curry that can never be compared with a store bought paste. It is easy and quick to make if you have all the ingredients in hand.

Course condiment, homemade

Cuisine thai

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 4 spicy red chillies
• 4 kashmiri red chillies
• 2 tablespoon lemon grass
• 1 tablespoon galangal
• ¼ teaspoon lime zest
• ¼ heaped cup shallots
• 2 tablespoon garlic
• 1 teaspoon rock salt
• 4 two inches coriander stem
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ¼ teaspoon white pepper corns
• 1 teaspoon soy sauce

Instructions

• Take 4 spicy red chillies, 4 kashmiri red chillies. Break and remove the seeds. This step is to reduce spice level. You can skip this step completely if you like your paste to be more spicy.
• Soak it in warm water for 15 minutes.
• To a mixer jar add soaked red chillies with little water along with 2 tablespoon lemon grass, 1 tablespoon galangal, ¼ teaspoon lime zest, ¼ heaped cup shallots, 2 tablespoon garlic, 1 teaspoon rock salt, 4 two inches coriander stem, ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, ¼ teaspoon white pepper corns and 1 teaspoon soy sauce. Avoid adding too much water.
• Grind it to a slightly coarse paste. Paste should be thick not runny so add soaked water only if needed.
• Store in a clean jar.
• Thai red curry paste is ready!

Video

Notes

• Choosing chillies - You can use bird's eye chillies if you get it. I did not have access to it so chose to use dry red chillies.
• Soaking - Soak dry chillies in warm water so that it gets grinded easily.
• To grind - You can use hand mortar and pestle for grinding, in that case you need to blend in stages like soft ingredients first then tough ones. Using blender has the advantage of adding everything at once and grinding.
• Consistency - The consistency of the red curry paste is thick not runny. It should be slightly coarse.
• Balance heat - Adjust chillies according to the spice level you can adjust.
• Avoid too much water - Use only a small amount of red chilli soaked water if needed for blending. Excess liquid shortens the paste's shelf life and can dilute its bold flavour.

The post Thai Red Curry Paste Recipe appeared first on Sharmis Passions.

Beetroot stir fry or beetroot poriyal is one of my favorite ways to eat beetroots. Not all at home are fond of beetroot but I just love beetroot in any form especially this poriyal. This is a simple poriyal with basic tadka but tastes so delicious with rice and sambar which is my favourite combo.

About Beetroot Poriyal

Beetroot Poriyal is made using beetroot, onion, coconut, spices and herbs as main ingredients. It is a simple stir fry made with beetroots cooked with onion and tempering spices with the addition of coconut. This beetroot stir fry is one of the healthy ways to consume beetroot.

Beetroot is a nutritious vegetable so do make it a practice to include it in your weekly menu to enjoy the benefits. The term 'poriyal' in tamil means sauteed or fried whereas in malayam it is called thoran, in kanada it is called 'palya' and in telugu it is called 'vepudu'.

Beetroot proiyal comes together quickly and can be made with just few ingredients that is available in your kitchen. Serve it with rice and sambar it is such a comforting meal. You can enjoy this poriyal for lunch or even pack it for kids lunchbox.

As a kid I had trouble eating most vegetables and even during that time beetroot was my favorite vegetable. Mixing it with curd rice to see the pink colour was so exciting yes good old memories.

Beetroot Poriyal Video

Similar Recipes

• Vazhakai poriyal
• Vendakka poriyal
• Carrot beans poriyal
• Beetroot thoran
• Beetroot raita

Beetroot Poriyal Ingredients

• Beetroot - Choose fresh beetroot that is firm outside. Cut into small cubes and use it. You can even grate and use.
• Onion - Onion is sauteed with other spices after tempering. It adds crunch and flavor to the poriyal.
• Coconut - Poriyal is not complete with the addition of grated coconut at the final stage. I usually have coconut cubes in freezer so when there is no fresh coconut I pulse the cubes in mixer to get grated coconut and use it.
• Oil - You can use any cooking oil. I used ground nut oil for this stir fry.
• Green chillies - Green chillies adds spice to this stir fry. You can even use red chilli powder instead.
• Mustard seeds, Urad dal - Mustard seeds is first added and spluttered, then urad dal is added and sauteed until golden.
• Curry leaves - adds freshness and flavour to the stir fry.
• Turmeric powder - Turmeric powder adds flavour and retains the bright pink colour of beetroot.

How to make Beetroot Poriyal Step by Step

1.Heat 1 tablespoon oil in a kadai - add 1 teaspoon mustard seeds let it splutter.

2.Then add ½ teaspoon split urad dal.

3.Add few curry leaves and 1 long green chili slit.

4.Add 1 medium sized onion chopped finely around ½ cup.

5.Add 1 and ½ cups chopped beetroot along with ¼ teaspoon turmeric powder and salt to taste. I used 1 medium sized beetroot.

6.Saute for 3 minutes.

7.Add ¾ cup water to it.

8.Give a quick mix.

9.When it starts to boil cook covered for 10-12 minutes or until beetroot turns soft.

10.In between stir then cook covered to avoid burning at the bottom. Check by pressing if it is soft then it is cooked else cook for few more minutes.

11.Add ¼ cup grated coconut(tightly packed).

12.Give a quick saute and switch off.

Tasty beetroot poriyal ready!

Expert Tips

• Cutting - You can cut into small cubes or even grate using big holed grater and use it.
• Cooking beetroot - You can even steam cook beetroot separately and add it but I prefer cooking in kadai itself along with spices. It adds more flavour to the stir fry.
• Pressure cooker - If pressure cooking - pressure cook for 1 whistle in medium flame.
• Instant Pot - If using instant pot - set timer in pressure cook mode for 2 minutes and cook it.
• Variation - You can add ½ teaspoon sambar powder if you like. Add a pinch of hing while tempering if you prefer.
• Adding coconut - After adding coconut no need to cook for a long time, just switch off and mix it.
• Packing for lunchbox - If you are packing for lunchbox then coconut needs to be sauteed well to extend shelf life.
• Oil - You can replace cooking oil with coconut oil for a different flavour.

Serving & Storage

Serve beetroot poriyal with rice, sambar and rasam. You can serve beetroot poriyal with plain steamed rice, mix and eat too. Beetroot poriyal keeps well in fridge for 2 days.

FAQS

1.Can I grate and add beetroot?

Yes you can grate and add beetroot for beetroot poriyal. Grated beetroot takes less time to cook so check accordingly. Use big holed grater for grating.

2.Is adding coconut mandatory?

You can skip coconut if you don't want to add. But I recommend adding coconut as it adds a nice flavour and crunch to the poriyal.

3.Can I add chilli powder?

Yes you can add 1 teaspoon chilli powder replacing green chilli.

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

Tried this Beetroot Poriyal 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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Beetroot Poriyal Recipe

Beetroot Poriyal is a mildly spiced simple South Indian stir fry. Beetroot Poriyal is a tasty and healthy side dish which can be mixed with rice & enjoyed. Learn to make Beetroot Poriyal with step by step pictures and video.

Course Side Dish

Cuisine Indian

Keyword curry, curry recipes, Kerala Meal Sidedish, lunch box recipes, lunch recipes, lunchbox recipes, poriyal, poriyal recipes, Side Dish, stir fry recipes, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 107kcal

Author Sharmilee J

Ingredients

• 1 medium sized beetroot (1 and ½ cups chopped finely)
• 1 medium sized big onion (½ cup chopped finely)
• ¼ cup grated coconut (tightly packed)
• ¼ teaspoon turmeric powder
• salt to taste

To Temper:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• 1 long green chili
• few curry leaves

Instructions

• Heat 1 tablespoon oil in a kadai - add 1 teaspoon mustard seeds let it splutter.
• Then add ½ teaspoon split urad dal.
• Add few curry leaves and 1 long green chili slit.
• Add 1 medium sized onion chopped finely around ½ cup.
• Add 1 and ½ cups chopped beetroot along with ¼ teaspoon turmeric powder and salt to taste. I used 1 medium sized beetroot.
• Saute for 3 minutes.
• Add ¾ cup water to it.
• Give a quick mix.
• When it starts to boil cook covered for 10-12 minutes or until beetroot turns soft.
• In between stir then cook covered to avoid burning at the bottom. Check by pressing if it is soft then it is cooked else cook for few more minutes.
• Add ¼ cup grated coconut(tightly packed).
• Give a quick saute and switch off.
• Tasty beetroot poriyal ready!

Video

Notes

• Cutting - You can cut into small cubes or even grate using big holed grater and use it.
• Cooking beetroot - You can even steam cook beetroot separately and add it but I prefer cooking in kadai itself along with spices. It adds more flavour to the stir fry.
• Pressure cooker - If pressure cooking - pressure cook for 1 whistle in medium flame.
• Instant Pot - If using instant pot - set timer in pressure cook mode for 2 minutes and cook it.
• Variation - You can add ½ teaspoon sambar powder if you like. Add a pinch of hing while tempering if you prefer.
• Adding coconut - After adding coconut no need to cook for a long time, just switch off and mix it.
• Packing for lunchbox - If you are packing for lunchbox then coconut needs to be sauteed well to extend shelf life.
• Oil - You can replace cooking oil with coconut oil for a different flavour.

Nutrition

Serving: 75g | Calories: 107kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 978mg | Potassium: 279mg | Fiber: 3g | Sugar: 5g | Vitamin A: 809IU | Vitamin C: 269mg | Calcium: 70mg | Iron: 1mg

The post Beetroot Poriyal Recipe (Beetroot Stir Fry) appeared first on Sharmis Passions.

This halwa takes a little time as milk has to cook down slowly, but the end result is worth the wait. Adding curd while cooking gives that grainy touch, and ghee adds the smooth finish. You can make it for festivals, small family treats or even when you want something traditional and comforting.

About Milk Halwa

Milk halwa is made by simmering milk until it becomes thick, then adding sugar, rava, curd, and ghee to get a rich taste and texture. The curd makes the milk split slightly giving it a grainy look, while ghee blends in and later starts oozing at the sides when it is ready. This slow process is what builds the flavor and perfect texture.

This sweet is liked in many parts of India, but each place makes it in their own way. Some add khoya for a quicker version but slow cooking milk gives more flavor. The texture is smooth with small grains and the taste is sweet but not heavy. The regional variations also add interesting twists in spices or nuts.

You can adjust the richness by adding more or less ghee, or use white sugar instead of cane sugar if you like a more white color halwa. For sweeter version, you can also add more sugar. This dessert is something I always like to make because it feels warm and traditional.

I usually make this milk halwa recipe for festivals or when guests come. It's one of those dishes that bring people together and makes celebrations happy. Milk Halwa can be prepared in very less time. I love thirattipal so when I was telling about this to my friend, she suggested me to try this Milk Halwa as this tastes just like thirattipaal or paalkova.

As gokulashtami is nearing thought to post this Milk Halwa. This is not as tedious as stirring for hours together like for palkova, do try it for krishna jayanthi this year and enjoy.

Paal Halwa Video

Milk Halwa Ingredients

• Full cream milk - I made this using full cream milk for a rich and creamy texture. You can use regular milk if you want but it won't come out as thick or rich. This is the main base of the halwa.
• Sugar - I have used white sugar for sweetness. You can use cane sugar or brown sugar too for a more healthy version.
• Sooji (semolina) - I have added sooji to help thicken the halwa. You can't skip this as it absorbs moisture and adds a bit of grainy texture which is nice.
• Curd - I used fresh curd to split the milk and get that grainy texture. This makes the halwa different from smooth milk sweets. If you don't have fresh curd, store-bought works fine too.
• Ghee - I made this with little ghee comparatively, add ghee little by little while cooking to make the halwa soft and glossy. It adds richness and good aroma.
• Cardamom powder - I have just added a small pinch for flavor and fragrance.

Similar Recipes

• Kasi halwa
• Carrot halwa
• Badam halwa
• Thirattipaal
• Paalkova

How to make Milk Halwa Step by Step

1.Boil 2 cups full cream milk.

2.Simmer for 5 minutes.

3.Add 2 tablespoon rava(sooji).

4.Keep stirring to avoid lumps.

5.Cook until rava turns soft.

6.Now add ½ cup sugar.

7.Add 2 tablespoon thick curd.

8.Cook until it starts to thicken.

9.It will start to thicken so keep stirring. Cook in low medium flame.

10.Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.

11.Keep cooking, adding ghee in interval.

12.And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.

13.Leaves sides of the kadai.

14.Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.

15.Give a quick mix and switch off. After cooling down the texture will become more grainy.

Paal halwa is ready!

Expert Tips

• Simmer - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
• Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
• Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
• Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
• Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.

Serving and Storage

You can serve milk halwa warm or in room temperature. It taste nice as a dessert after lunch or dinner, and also as a sweet snack with tea or coffee. If you have any leftover halwa, keep it in a clean box and store in fridge for 3-4 days. You can warm it little before eating, or even eat it cold also.

FAQS

1.Can I skip curd?

No, curd is what gives the nice grainy texture. Without it, halwa will turn smooth.

2.Can I make this with khoya?

Yes, you can, but the cooking time will be less and taste will be little different.

3.Why my halwa is chewy?

This happens when it cooks too long after it already leaves the sides of the pan. So keep an eye and stop at the correct stage.

4.Can I use low-fat milk??

Yes, but it will make the halwa less rich and little dry.

5.Can I reduce ghee?

Yes, but adding enough ghee makes it more soft and tasty. Ghee adds richness and the texture will change if you reduce ghee.

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

Tried this Milk Halwa 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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Milk Halwa Recipe | Paal Halwa Recipe

Milk halwa is a soft rich sweet with a slight grainy texture that makes it feel so nice to eat. The gentle sweetness of milk with the light flavor of cardamom and the richness from ghee makes it special. It kind of melts in the mouth but still has that small grain feel which makes it different from other milk sweets. Milk Halwa is commonly made for festivals and worth the effort & time for its taste.

Course Dessert

Cuisine Indian

Keyword cardamom powder recipe, curd recipes, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, ghee recipes, halwa, milk recipes, sweet recipes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 494kcal

Author Sharmilee J

Ingredients

• 2 cups full fat milk
• ½ cup sugar
• ⅓ cup ghee
• 2 tablespoon sooji
• 2 tablespoon curd
• 3 tablespoon ghee
• ⅛ teaspoon cardamom powder

Instructions

• Boil 2 cups full cream milk.
• Simmer for 5 minutes.
• Add 2 tablespoon rava(sooji).
• Keep stirring to avoid lumps.
• Cook until rava turns soft.
• Now add ½ cup sugar.
• Add 2 tablespoon thick curd.
• Cook until it starts to thicken.
• It will start to thicken so keep stirring. Cook in low medium flame.
• Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.
• Keep cooking, adding ghee in interval.
• And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.
• Leaves sides of the kadai.
• Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.
• Give a quick mix and switch off. After cooling down the texture will become more grainy.
• Paal halwa is ready!

Video

Notes

• Simmer slow - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
• Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
• Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
• Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
• Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.

Nutrition

Serving: 100g | Calories: 494kcal | Carbohydrates: 50g | Protein: 10g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 98mg | Potassium: 471mg | Fiber: 3g | Sugar: 45g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 318mg | Iron: 1mg

The post Milk Halwa Recipe | Paal Halwa Recipe appeared first on Sharmis Passions.

This recipe comes together quickly and doesn't need much work. You just need some marinating time, so it's perfect when you want something that looks fancy but is actually simple. Every bite has that spiced yogurt flavour, and the vegetables keep it fresh and tasty.

About Aloo Tikka

Aloo Tikka is a potato appetizer made by marinating potatoes in spiced yogurt and then grilling them on the tawa. The potatoes stay soft and creamy inside while the outside gets a nice charred layer. It has a soft texture inside and that spiced yogurt flavour from the marinade.

This is really popular when you're hosting guests or want something more interesting than regular snacks. You eat it hot and crispy, and it tastes best when it's served right away. The nice thing is you can prepare it ahead and just grill it when guests arrive.

It's also easy to make it according to your taste preference. You can add paneer or cottage cheese to make it richer and you can mix in boiled corn or extra vegetables. Each time you try a variation it tastes a little different, so you can experiment and see what you like best.

I usually make Aloo Tikka when I'm expecting guests or when I want something that looks impressive but is actually quite easy to make.

Similar Recipes

• Paneer Fry
• Schezwan Chicken
• Butter Garlic Mushrooms
• Crispy Corn
• Aloo Tikka

Aloo Tikka Ingredients

• Baby Potatoes - I use baby potatoes because they cook evenly. You can use regular potatoes too, just cut them into smaller pieces.
• Thick Yogurt - The yogurt is the base of the marinade and makes the potatoes tender and flavourful. It's really important for the taste.
• Onion and Capsicum -  Onion and Capsicum add sweetness, crunch, and nice colour to the dish. They pair well with the spiced potatoes.
• Besan Flour - Besan Flour helps create a thicker coating on the potatoes. It also helps the spices stick better while you're grilling.
• Ginger Garlic Paste - It adds warm flavour to the marinade and gives it depth.
• Spice Powders - I use garam masala powder, red chili powder, tandoori masala powder, turmeric powder, cumin powder, and pepper powder. Each one adds its own flavor and color to the marinade.
• Ajwain - This adds aroma and interesting flavour. It also helps with digestion.
• Kasoori Methi - The dried herb flavour lifts all the other flavours and makes it taste authentic.
• Chat Masala Powder - I sprinkle this on top just before serving. It adds a tangy finish to every bite.
• Lemon Juice - This adds brightness and tang. It balances the richness of the yogurt and keeps everything fresh.
• Oil - Just enough so the outside turns crispy without getting greasy. You need oil for the spices to cook properly.
• Salt - It brings out all the flavours. I use regular table salt, but you can use black salt if you like.

How to make Aloo Tikka Step by Step

1.Take curd in a thin cloth and hang it for at least 2 hrs for the water to drain completely. The curd should be thick with no excess water.

2.Pressure cook baby potatoes for 3 whistles it should be cooked soft but not mushy. Peel the skin and prick holes with a fork or toothpick.

3.My potatoes were big so I cut them into half.You need not do this if its small.Get ready with all your ingredients. To a mixing bowl add hung curd.

4.Now add the spice mix listed under 'spice mix' in ingredients list. Add oil. Mix well

5.Add required salt. Add cubed onion, capsicum and potatoes. Check the marinate and add more salt if required.

6.Mix well, finally add lemon juice.Marinate for 30 minutes. Take your skewers. I used my metal skewer which came with my oven.

7.Insert the veggies alternatively. Toast on tawa until golden brown. Turn over in between and slowly cook so that it is evenly cooked on both sides.

Serve hot with green chutney, lemon wedges and onions.

Expert Tips

• Pressure Cooking - I cook baby potatoes for three whistles so they're tender all the way through. If you cook them too long, they get mushy and fall apart when grilling.
• Marinating Time - I marinate for at least 30 minutes. If you have time, marinating overnight makes a big difference to the flavour.
• Grilling - I wait until the tawa is quite hot before adding the potatoes. I let each side sit for a few minutes so you get that golden brown colour.
• Using Skewers - I use metal skewers because wooden ones can sometimes split the potato. Push gently when you insert them.
• Testing - I use a knife to check if it's done, the outside should be crispy and dark, but the inside should still be creamy.

Serving and Storage

Serve this hot and crispy with green chutney, fresh lemon wedges, and onions on side. You can just store any leftovers in an airtight container in the refrigerator for up to a day. 

FAQS

1. Can I use regular potatoes?

Yes. Pressure cook them longer and cut them into smaller cubes so they cook through properly.

2. Can I skip the black salt?

Yes, you can use regular salt instead. It will still taste good.

3. Can I make this ahead?

Yes, you can prepare and marinate the potatoes ahead, just grill them when needed.

4. Can I add paneer?

Sure, you can add paneer to make it more filling. Use cubed paneer pieces.

5. Can I make it without skewers?

Yes, you can arrange the marinated potatoes directly on the tawa. It will taste good though the presentation will be different.

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

Tried this Aloo Tikka 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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Aloo Tikka Recipe

Aloo Tikka is a smoky potato appetizer made with kitchen available ingredients. You can make it in minutes, and it always looks impressive when you serve it for guests. The potatoes get marinated in spiced yogurt, then grilled until they're golden and charred on the outside.

Course Appetizer, Snack

Cuisine Indian, Indo Chinese

Keyword aloo fry, aloo fry recipe, Aloo Recipes, curd recipes, easy potato fry, how to make potato fry, masala recipes, Potato, potato fry, potato fry recipe, Potato Recipes, snack recipes, starter, tikka recipes, veg recipes, vegetable, yogurt recipes

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 223kcal

Author Sharmilee J

Ingredients

• 1 cup thick curd
• 15 nos baby potatoes
• ¾ cup big onion cut into cubes
• ¾ cup capsicum cut into cubes
• 1 tablespoon oil
• 2 teaspoon lemon juice
• salt to taste
• oil to fry

Spice mix:

• 1 tablespoon besan flour
• a pinch turmeric powder
• ½ teaspoon garam masala powder
• 1 teaspoon red chilli powder
• ½ teaspoon tandoori masala powder
• ½ teaspoon ajwain
• 1 and ½ teaspoon kasoori methi
• ½ teaspoon cumin powder
• ¾ teaspoon pepper powder
• ½ tablespoon ginger garlic paste
• ½ teaspoon chat masala powder

Instructions

• Pressure cook baby potatoes for 3 whistles it should be cooked soft but not mushy. Peel the skin and prick holes with a fork or toothpick.
• My potatoes were big so I cut them into half. You need not do this if its small. Get ready with all your ingredients. To a mixing bowl add hung curd.
• Now add the spice mix listed under 'spice mix' in ingredients list. Add oil. Mix well. Marinate for 30 mins.
• Add required salt. Add cubed onion, capsicum and potatoes.
• Mix well, finally add lemon juice. Take your skewers. I used my metal skewer which came with my oven.
• Insert the veggies alternatively. Toast on tawa until golden brown.
• Drizzle oil, turn over in between and slowly cook so that it is evenly cooked on both sides.
• Serve Aloo Tikka hot with green chutney, lemon wedges and onions.

Notes

• Pressure Cooking - I cook baby potatoes for three whistles so they're tender all the way through. If you cook them too long, they get mushy and fall apart when grilling.
• Marinating Time - I marinate for at least 30 minutes. If you have time, marinating overnight makes a big difference to the flavour.
• Grilling - I wait until the tawa is quite hot before adding the potatoes. I let each side sit for a few minutes so you get that golden brown colour.
• Using Skewers - I use metal skewers because wooden ones can sometimes split the potato. Push gently when you insert them.
• Testing - I use a knife to check if it's done, the outside should be crispy and dark, but the inside should still be creamy.

Nutrition

Serving: 125g | Calories: 223kcal | Carbohydrates: 21g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 83mg | Potassium: 513mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2517IU | Vitamin C: 81mg | Calcium: 192mg | Iron: 2mg

The post Aloo Tikka Recipe appeared first on Sharmis Passions.

This is simple and easy to make in a few minutes, it doesn't need any cooking at all. Each bite has banana and peanut butter flavour and the curd makes it creamy, the frozen texture is smooth and together it feels satisfying. This comes together quickly without requiring much effort. 

About Banana Peanut Butter Popsicle

Banana Peanut Butter Popsicle is a quick and easy to make and you can enjoy bananas in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in the freezer until serving time, the flavours blend together well and gives creamy taste.

The texture is smooth and frozen throughout the popsicle. The popsicle has natural sweetness from banana and rich flavour from peanut butter. This is perfect for hot days when you want something cool and filling at the same time.

The recipe is flexible and depends on how sweet your banana and peanut butter are. Sugar can be adjusted based on your taste. Some people like chunky peanut butter for texture while others prefer creamy.

You can also add cocoa powder if you like chocolate flavour mixed with peanut butter.I usually make this during summer and my family likes the creamy texture and peanut butter flavour making it a favourite at home. 

Similar Recipes

• Rose milk popsicle
• Semiya paal ice
• Vanilla chocolate popsicle
• Pista popsicle
• Mango yogurt popsicle

Banana Peanut Butter Popsicle Ingredients

• Banana - I have used ripe, soft bananas for the popsicle base. Ripe ones give sweet taste and blend well with peanut butter.
• Curd - I use curd for make this rich and creamy. It gives smooth texture and helps bind all ingredients together.
• Milk - I added boiled and cooled milk for creamy consistency. You can use regular milk if that is what you have.
• Peanut Butter - I used for flavour and nutrition in the popsicle. You can use chunky or creamy based on what you prefer.
• Brown Sugar - I added brown sugar for sweetness and depth of flavour. You can adjust based on how sweet your banana is.

How to make Banana Peanut Butter Popsicle Step by Step

1.To a mixer jar - take curd, milk and banana. Add brown sugar to it.

2.Add peanut butter and blend until smooth and creamy. Take your popsicle mould.

3.Pour into popsicle mould leaving 1 cm on top. Close with lid.

4.Freeze for at least 6-8 hours. Then show the bottom part in running tap water and then remove the popsicles carefully. Serve!

Serve immediately!

Expert Tips

• Picking Banana - I usually choose ones that are ripe and soft because they blend well and tastes sweet. Overripe ones with brown spots work really well too.
• Blending Smooth - I blend all ingredients until completely smooth and creamy before pouring into moulds. 
• Freezing Time - I always freeze for at least 8 hours or overnight for best result. This helps popsicles set properly and unmould easy.
• Demoulding - I usually show mould under running water for few seconds. This helps release popsicle easily without breaking them.
• Nuts - You can also add in some extra nuts for crunchiness.

Serving and Storage

Serve Banana Peanut Butter Popsicle immediately after remove from freezer. It taste good as summer treat or afternoon snack. You can store in freezer for about one week, consume within for best flavour and taste.

FAQS

1.Can I use smooth peanut butter?

Yes you can use smooth peanut butter if you prefer. Both smooth and chunky work well, it just depend on your preference for texture.

2.Can I add chocolate?

Yes, add cocoa powder to the mixture for best taste and it blend well with other ingredients.

3.How long should I freeze this?

You should freeze for at least 8 hours or overnight for the popsicles to set properly and unmould easily without breaking.

4.Can I use any banana?

You can use ripe banana for sweet taste. Overripe ones with brown spots also work really well for this recipe.

5.How long can I store it?

You can store this in freezer for about one week only. It taste best when fresh and frozen solid.

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

Tried this  Banana Peanut Butter Popsicle 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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Banana Peanut Butter Popsicle Recipe

Banana Peanut Butter Popsicle is a delicious ice treat made by freezing a blend of sliced banana, milk flavoured with peanut butter. Banana Peanut Butter Popsicle is a treat for the family in the summer holidays with the goodness of banana and peanut butter.

Course Dessert

Cuisine Indian

Keyword fruit recipes, ice cream recipes, icecreams, milk recipes, peanut butter recipes, popsicles

Prep Time 10 minutes minutes

Freezing Time 8 hours hours

Total Time 10 minutes minutes

Servings 4 popsicles

Calories 227kcal

Author Sharmilee J

Ingredients

• 1 cup curd
• ½ cup milk
• ¼ cup brown sugar
• 1 small banana
• ¼ cup peanut butter

Instructions

• To a mixer jar - take curd, milk and banana. Add brown sugar to it.
• Add peanut butter and blend until smooth and creamy. Take your favorite popsicle mould.
• Pour into popsicle mould leaving 1 cm on top. Close with lid.
• Freeze for at least 6-8 hrs. Then show the bottom part in running tap water and then remove the popsicles carefully.
• Serve Banana Peanut Butter Popsicle immediately!

Notes

• Picking Banana - I usually choose ones that are ripe and soft because they blend well and tastes sweet. Overripe ones with brown spots work really well too.
• Blending Smooth - I blend all ingredients until completely smooth and creamy before pouring into moulds. 
• Freezing Time - I always freeze for at least 8 hours or overnight for best result. This helps popsicles set properly and unmould easy.
• Demoulding - I usually show mould under running water for few seconds. This helps release popsicle easily without breaking them.
• Nuts - You can also add in some extra nuts for crunchiness.

Nutrition

Serving: 75g | Calories: 227kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 113mg | Potassium: 340mg | Fiber: 1g | Sugar: 22g | Vitamin A: 126IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 0.5mg

The post Banana Peanut Butter Popsicle Recipe appeared first on Sharmis Passions.

This makes lunch really special and is perfect for weekends and special occasions. It comes together in about less than an hour and doesn't need much effort. The texture is soft and creamy with little crispy kofta pieces throughout, together it makes a satisfying meal.

About Jamun Kofta Curry

Jamun Kofta Curry is a quick and easy recipe, has soft jamun koftas and creamy tomato gravy together. You can make it ahead and keep in the fridge until serving time. The flavours blend together well and gives nice taste.The soft koftas in the creamy gravy makes it our family favourite.

The texture is soft and creamy with little crispy kofta pieces throughout. Each spoon has soft kofta with the creamy tomato gravy. The gravy is smooth with mild tomato flavour and hints of ginger garlic. Cashews and fresh cream make it rich and delicious.

The recipe is flexible and depends on the things you add according to your taste, some people prefer thicker gravy while others like it slightly thin. You can also adjust how much cream you use based on what you like and prefer extra rich or lighter curry.

I usually make this on weekends or when we have guests coming for lunch or to make the weekend special for my family. My family likes it best when served with chapathi or naan. 

Once when I was searching for ideas to use up the jamun mix this popped up in my mind and immediately tried it out. I was so content to see all the happy faces at home after tasting this, the koftas are breadish texture with a great taste to go with the makhani gravy, yum!

Jamun Kofta Curry Ingredients

• Jamun Mix - I have used jamun mix as the base for koftas. It tastes great when mixed with other ingredients and vegetables.
• Carrot - I added grated carrot for sweetness and texture to the kofta.
• Onion - I use chopped onion in the kofta dough for flavour and binding.
• Coriander Leaves - I added fresh coriander leaves for fresh taste and aroma. 
• Tomatoes - I use medium sized tomatoes for making the gravy. Fresh ripe tomatoes gives better flavour than canned ones.
• Onion for Gravy - I use roughly chopped onion for making the gravy base. It gives a creamy base for the gravy.
• Cashews - I added some cashews for richness and creaminess to the gravy. It gives richness and creaminess to the gravy.
• Oil - I use oil for frying koftas and for tempering spices. You can use any cooking oil you have at home.
• Shahi Jeera - I use for tempering and it gives nice flavour to the gravy.
• Ginger Garlic Paste - I added for flavour and aroma to the gravy.
• Red Chilli Powder - I added for colour and mild heat. Adjust quantity based on how spicy you like the curry.
• Garam Masala Powder - I used it for flavour and taste.
• Fresh Cream - I added fresh cream for richness and smoothness. It make the gravy creamy and rich.
• Milk - I added milk to make the gravy smooth and balance the spices. It also adds creaminess without making it too heavy.
• Salt - I added to taste. Always adjust salt at the end as per your preference.

Similar Recipes

• Kadai Paneer
• Aloo Gobi Matar
• Aloo Matar
• Chilli Paneer
• Aloo Bhindi

How to make Jamun Kofta Curry Step by Step

1.To a pressure cooker - add onion, tomatoes and cashews. Add ½ cup water and pressure cook for 2 whistles. Cool down completely.

2.Transfer to mixer jar and make a fine puree, Set aside. Heat a pan with oil - add jeera let it crackle.

3.Add ginger garlic paste fry for a minute. Add onion tomato puree and let it boil in low flame

4.Now add required salt along with red chilli powder and garam masala powder.Simmer for 5 minutes in low flame.

5.Add fresh cream mix well then add milk.

6.Mix it and bring to a boil, garnish with coriander leaves and switch off.

7.In a mixing bowl - add jamun mix along with carrot, onion and coriander leaves. Mix well first.

8.Then sprinkle little water to a form a dough. Roll small lemon sized balls.

9.Arrange in a plate.Heat oil in a kadai - fry the balls, roll and cook for even browning and cooking. Fry 3-4 balls at a time. Do in batches.

8.Fry until golden brown. Drain in tissue paper. At the time of serving add the balls to the gravy and serve.

Add the koftas to the gravy while serving time. Drizzle fresh cream, garnish with coriander leaves.Serve hot with roti or chapathi.

Expert Tips

• Jamun Mix Consistency - I keep the jamun mix slightly thick before making koftas. If it is too thin, add little rice flour or cornstarch to help bind the dough properly.
• Forming Koftas - I make lemon sized balls and they cook evenly this way. If you make them too big, inside stay raw and outside get burnt.
• Frying Koftas - I fry 3-4 koftas at a time in batches so they cook evenly. Don't overcrowd as they might not cook evenly.
• Cooking Gravy - I let the gravy simmer in low flame after adding spices to make the gravy thick and creamy.
• Adding Koftas - I add koftas to the gravy just before serving so they stay crisp. If added to the gravy they might turn soggy and soft.
• Cream and Milk - I always add fresh cream first then milk and mix well. This prevent curdling and make the gravy smooth and silky.

Serving and Storage

Serve this hot with roti, chapathi or steamed rice and it tastes perfect. You can also serve with naan for a special meal. Store the gravy in fridge for up to one day and add the koftas just before serving for best texture.

FAQS

1.Can I make the koftas ahead?

Yes you can just make the base ahead and fry the jamuns later and add. Add them just before serving so they stay crispy and don't get soft.

2.Can I add in other vegetables?

Yes you can add peas, beans or boiled potato. It gives different flavour and texture to experiment.

3.Why are my koftas breaking?

The mixture may be too wet so add little rice flour or cornflour to bind. Make them slightly thicker.

4.Can I make the gravy thinner?

Yes you can add little milk or water. Add slowly and check until you get the thickness you like.

5.Can I skip the fresh cream?

Yes you can skip it, the gravy will still taste good but will be less creamy and rich.

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

Tried this Jamun Kofta Curry 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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Jamun Kofta Curry Recipe

Jamun Kofta Curry is a creamy delicious curry made with soft jamun koftas in a onion tomato based gravy. This is a great side dish for rice meal, naan, roti and other Indian breads. The koftas are soft inside with a light crisp outside and the smooth gravy makes it satisfying. 

Course Lunch, Main Course, Side Dish

Cuisine Indian

Keyword curry, curry recipes, Dinner recipe, fresh cream recipe, Gravy, gravy recipes, lunch recipes, meals, milk recipes, roti sidedish, Side Dish, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 670kcal

Author Sharmilee J

Ingredients

For the kofta:

• 1 ½ cups jamun mix
• ¼ cup carrot grated
• ¼ cup chopped onions
• 1 tablespoon coriander leaves
• water as needed

For the gravy:

• 1 medium sized big onion roughly chopped
• 2 medium sized tomatoes roughly chopped
• 5 nos cashews
• 1 tablespoon oil
• ¾ teaspoon shahi jeera
• 1 teaspoon ginger garlic paste
• 1 teaspoon red chilli powder
• ¾ teaspoon garam masala powder
• 1 tablespoon fresh cream
• ⅓ cup milk
• 1 teaspoon coriander leaves finely chopped - just for garnish
• salt to taste
• water as needed

Instructions

• To a pressure cooker - add onion, tomatoes and cashews. Add ½ cup water and pressure cook for 2 whistles. Cool down completely.
• Transfer to mixer jar and make a fine puree, set aside.
• Heat a pan with oil - add jeera let it crackle. Add ginger garlic paste fry for a minute.
• Add onion tomato puree and let it boil in low flame.
• Now add required salt along with red chilli powder and garam masala powder. Simmer for 5mins in low flame.
• Add fresh cream mix well then add milk. Mix it and bring to a boil, garnish with coriander leaves and switch off.
• In a mixing bowl - add jamun mix along with carrot,onion and coriander leaves. Mix well first.
• Then sprinkle little water to a form a dough. Roll small lemon sized balls. Arrange in a plate.
• Heat oil in a kadai - fry the balls, roll and cook for even browning and cooking.
• Fry 3-4 balls at a time. Fry in batches. Fry until golden brown.
• Drain in tissue paper. At the time of serving add the balls to the gravy and serve.
• Serve Jamun Kofta Curry hot with roti or chapathi.

Video

Notes

• Jamun Mix Consistency - I keep the jamun mix slightly thick before making koftas. If it is too thin, add little rice flour or cornstarch to help bind the dough properly.
• Forming Koftas - I make lemon sized balls and they cook evenly this way. If you make them too big, inside stay raw and outside get burnt.
• Frying Koftas - I fry 3-4 koftas at a time in batches so they cook evenly. Don't overcrowd as they might not cook evenly.
• Cooking Gravy - I let the gravy simmer in low flame after adding spices to make the gravy thick and creamy.
• Adding Koftas - I add koftas to the gravy just before serving so they stay crisp. If added to the gravy they might turn soggy and soft.
• Cream and Milk - I always add fresh cream first then milk and mix well. This prevent curdling and make the gravy smooth and silky.

Nutrition

Serving: 100g | Calories: 670kcal | Carbohydrates: 54g | Protein: 30g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 106mg | Sodium: 412mg | Potassium: 1844mg | Fiber: 4g | Sugar: 46g | Vitamin A: 5089IU | Vitamin C: 32mg | Calcium: 973mg | Iron: 1mg

The post Jamun Kofta Curry Recipe appeared first on Sharmis Passions.