Sharmis Passions

Gulkand Milkshake Recipe

Sharmilee J — Sat, 13 Jun 2026 03:28:50 +0000

Gulkand Milkshake is a soothing drink made with milk, gulkand and rose flavour. This has creamy smooth feel with floral sweetness feels refreshing to drink. Gulkand Milkshake is a good refreshing drink for scorching heat of the summer and could be made in minutes. It also gives a soft rose aroma that makes it more pleasant to sip.

This milkshake is often made during hot summer days as a quick cooling drink. It comes together in few minutes with simple ingredients and no cooking needed. The taste feels light and everyone in home enjoy it, especially when served chilled. It also works well as an evening drink.

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About Gulkand Milkshake

Gulkand Milkshake is a simple drink made using milk, gulkand and rose syrup. It is commonly made at home during summer when we want something cooling instead of tea or coffee. It has sweet rose flavour mixed with milk taste. It also feels very refreshing when served cold.

The texture stays smooth and creamy when blended well. Cold milk or slightly frozen milk gives better thickness and nice drink feel. The colour looks light pink and it also gives nice rose aroma while drinking. It also looks good when served in tall glass.

This recipe can be changed little based on taste. Some people add ice cream or soaked sabja seeds for extra texture. It can be made thick or thin as per liking. It is usually served fresh and tastes best when cold. It also gets finished quickly when served for guests.

I make this when summer heat feels too much at home. I usually keep the rose syrup ready in my fridge and just mix with milk and gulkand and the drink ready in minutes.

Gulkand Milkshake Ingredients

Milk - I used milk for creamy texture to the drink and you can use full fat milk for taste and richness.
Gulkand - Added gulkand for sweet rose flavour and cooling taste. It gives nice aroma and natural sweetness also.
Rose Syrup - Used rose syrup for colour and extra rose flavour. It also makes milkshake look light pink and little appealing.

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How to make Gulkand Milkshake Step by Step

1.Boil milk then simmer for 5 minutes. Cool down completely, Set aside.

2.Freeze milk for at least 5 hours or until solid. Transfer frozen milk to mixer jar.

3.Add gulkand and rose syrup.

4.Blend it for few seconds then add milk and blend again until smooth and frothy.

Pour into serving glass and Serve chilled!

Expert Tips

Milk chilling - I usually keep milk in fridge or freeze a small portion before blending. Cold milk gives thicker and tastier milkshake.
Blend Well - I blend everything until smooth and frothy and it gives good texture and do not over blend.
Sweetness - I adjust gulkand and rose syrup based on taste, gulkand already has more sweetness so adjust accordingly.
Nuts - You can add some nuts for the crunch, I like to add peeled almonds chopped or cashew for texture.
Texture - You can add ice cream for richer version, it makes the milkshake thicker and creamier.

Serving and Storage

Serve Gulkand Milkshake chilled in tall glass. Serve this during hot afternoons or as quick cooling drink after meals.

Best served immediately after blending for good texture. It does not store well for long, so prepare fresh each time. You can chill milk ahead to make it faster.

FAQS

1.Can I skip rose syrup?

Yes, you can skip it if not available. Gulkand alone gives enough flavour.

2.Can I use warm milk?

No, chilled milk works better. Warm milk does not give smooth texture.

3.Can I make it thick?

Yes you can add in frozen milk or ice cream to make it thick and creamier.

4.Is gulkand very sweet?

It has mild sweetness but you can adjust quantity based on taste.

5.Can I store it?

It is best consumed fresh. Storing changes taste and texture.

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

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

📖 Recipe Card

Gulkand Milkshake Recipe

Course Drinks

Cuisine Indian

Keyword drink recipes, healthmix recipes, healthy recipes, Healthy tea time drink, juice recipes, milk recipes, milkshake recipes, Nutritional Beverage, Nutritional Drink

Prep Time 10

Cook Time 5

Total Time 10

Servings glass

Calories 202kcal

Author Sharmilee J

Ingredients

1 ¼* cups milk boiled and cooled
1 ½ tablespoon gulkand
1 teaspoon rose syrup

*Freeze 1 cup milk

Instructions

Freeze 1 cup milk for at least 5 hours or until solid. Transfer frozen milk to mixer jar.
Add gulkand and rose syrup.
Blend it for few seconds then add milk and blend again until smooth and frothy.
Pour into serving glass and Serve Gulkand Milkshake chilled!

Notes

Milk chilling - I usually keep milk in fridge or freeze a small portion before blending. Cold milk gives thicker and tastier milkshake.
Blend Well - I blend everything until smooth and frothy and it gives good texture and do not over blend.
Sweetness - I adjust gulkand and rose syrup based on taste, gulkand already has more sweetness so adjust accordingly.
Nuts - You can add some nuts for the crunch, I like to add peeled almonds chopped or cashew for texture.
Texture - You can add ice cream for richer version, it makes the milkshake thicker and creamier.

Nutrition

The post Gulkand Milkshake Recipe appeared first on Sharmis Passions.

Breakfast Cereal Popsicles Recipe

Sharmilee J — Sat, 13 Jun 2026 01:52:45 +0000

Breakfast Cereal Popsicles are flaky, crispy dessert bars made by freezing a blend of milk, cereals, cornflakes and hone. These are tasty surprises for the family during summer holidays and could be done without much effort. It is a fun way to serve cereals in a different form during summer.

These popsicles are often made during summer holidays as a quick homemade treat and it is made with simple ingredients and no cooking is needed. The taste is mild and creamy and everyone at home enjoys it, especially kids who love cereal bits. It is one of those treats that gets over quickly. It can be made ahead and kept ready in freezer .

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About Breakfast Cereal Popsicles

Breakfast Cereal Popsicles is a simple dessert made using milk, breakfast cereals and cornflakes. It is a fun way to turn regular breakfast ingredients into a dessert. It is made during summer or when there is leftover cereal at home or when kids ask for something cold.

This popsicle has crunchy texture bits from cereal and cornflakes. As the popsicles freeze, the cereals soften a bit still gives some bite and texture. The colourful cereal pieces makes the popsicles look bright and appealing and make tastes best when served straight from freezer.

This recipe can be changed based on what cereal you have at home and chocos, fruit flavoured cereal or plain cereal all works well. These popsicles can be served as an afternoon snack or after meals and it comes together quickly with simple ingredients. They are easy to make and the result comes really good.

I make popsicles during summer holidays for my kids or as when the cereal is lying too long on my pantry and it takes only few minutes to prepare.

Breakfast Cereal Popsicles Ingredients

Cornflakes - Used cornflakes for crunchy texture, these go well with the creamy milk base.
Breakfast Cereal - Used breakfast cereal for flavour, colour and texture, these cereal pieces make the popsicles look attractive too.
Milk - Added milk as the base for the popsicles this gives creamy texture and helps all the ingredients come together.
Honey - Used honey for sweetness to balance the taste in the popsicle and you can adjust as per your taste.
Vanilla Essence - I added vanilla essence for flavor. It give nice aroma to the popsicles. You can skip if not available.

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How to make Breakfast Popsicle Step by Step

1.Boil milk and simmer for 5 minutes. Switch off.

2.Take cornflakes in a bowl, crush it with your hands just roughly thats enough. Set aside.

3.Measure and take your cereal. Take milk add honey to it.

4.Add vanilla essence to it. Mix well. Take your popsicle mould add 2 tablespoon crushed cornflakes.

5.Then fill cereal till ½ of the mould.

6.Add milk till the rim of the mould finally sprinkle little more cornflakes. Close with lid.

7.Freeze until solid or for 8 hours. Then while serving time, show the mould under running tap water or dip it in a bowl containing water. Carefully pull out the popsicles.

Serve immediately!

Expert Tips

Better Texture - I crush cornflakes roughly and not too fine for better texture while eating.
Adjust Sweetness - I always adjust honey as per taste, some cereals already have different levels of sweetness.
Layering - I just add cereals and cornflakes evenly into each mould. This helps every popsicle get good texture.
Freezing - I make sure to freeze them for at least 8 hours. Overnight freezing gives best results.
Serving - Run the mould under water for few seconds before removing. This helps release the popsicles easily.
Variations - You can use any cereal available at home. Different cereals gives different flavour and look.

Serving and Storage

Serve Breakfast Cereal Popsicles straight from freezer as a summer treat. Serve this during afternoons, holidays or after meals. Store the popsicles in freezer and keep them covered. They stay good for about a week.

FAQS

1.Can I use any cereal?

Yes, you can use your favourite cereal, most breakfast cereals work well.

2.Can I skip honey?

Yes, you can skip it if the cereal is already sweet just adjust as per your taste.

3.Why are my popsicles hard to remove?

Dip the mould in water for few seconds. They will come out easily.

4.Can I make it ahead?

Yes, these popsicles are great for making ahead. Freeze them overnight and serve later.

5.How long do they stay good?

They stay good in freezer for about a week. Keep them covered to maintain freshness.

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

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

📖 Recipe Card

Breakfast Cereal Popsicles Recipe

Course Breakfast, Dessert

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

Keyword ice cream recipes, icecreams, milk recipes, popsicles, vanilla recipes

Prep Time 10

Freezing Time 8

Total Time 8 10

Servings popsicles

Calories 117kcal

Author Sharmilee J

Ingredients

½ cup cornflakes I used kellogs plain cornflakes
1 cup cereal I used chocos moon & stars
1 ½ cups milk boiled and cooled
1 tablespoon honey
¼ teaspoon vanilla essence

Instructions

Take cornflakes in a bowl, crush it with your hands just roughly that's enough. Set aside.
Measure and take your cereal.
Take milk and add honey to it. Add vanilla essence to it. Mix well.
Take your popsicle mold and add 2 tablespoon crushed cornflakes.
Then fill cereal till ½ of the mold.
Add milk till the rim finally sprinkle little more cornflakes. Close with lid.
Freeze until solid or for 8 hours.
Then while serving time, show the mold under running tap water or dip it in a bowl containing water. Carefully pull out the popsicles.
Serve Breakfast Cereal Popsicles immediately!

Notes

Better Texture - I crush cornflakes roughly and not too fine for better texture while eating.
Adjust Sweetness - I always adjust honey as per taste, some cereals already have different levels of sweetness.
Layering - I just add cereals and cornflakes evenly into each mould. This helps every popsicle get good texture.
Freezing - I make sure to freeze them for at least 8 hours. Overnight freezing gives best results.
Serving - Run the mould under water for few seconds before removing. This helps release the popsicles easily.
Variations - You can use any cereal available at home. Different cereals gives different flavour and look.

Nutrition

The post Breakfast Cereal Popsicles Recipe appeared first on Sharmis Passions.

Paneer Jalfrezi Recipe

Sharmilee J — Fri, 12 Jun 2026 12:27:51 +0000

Paneer Jalfrezi is a flavourful curry made with paneer, onion, bell pepper tossed in a spicy tangy masala. The paneer gets coated well with the masala making it taste irresistibly good in every bite. It is served with roti, naan or even rice for lunch and dinner. The combination of soft paneer and crunchy vegetables make this dish enjoyable to eat. This restaurant style recipe is a must try for all paneer lovers!

Paneer Jalfrezi is easy to make and does not need many fancy ingredients. Most of the ingredients are usually available at home and it can be made anytime. The vegetables are cooked until slightly soft while still keeping little crunch which gives good texture to the dish. The tomato based masala adds good flavour and coats everything well.

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About Paneer Jalfrezi

Paneer Jalfrezi is a popular paneer side dish made with paneer cubes, onion, bell pepper with a spicy tomato based masala. The vegetables are usually cut lengthwise and cooked along with spices which gives it a classic look and texture. It has thick masala coating the paneer and vegetables and is commonly served with roti, naan and other Indian flat breads.

This dish has soft paneer along with slightly crunchy vegetables which makes it very enjoyable to eat. The onion, capsicum and carrot give good texture while tomato based masala adds flavour to every bite. It tastes best when served hot and paneer absorbs masala really well.

You can make many variations of this recipe and you can adjust it according to your preference. Some people add baby corn, beans or colored capsicum while some make it spicy by adding extra chilli powder. You can also make it little more gravy based if you like and dish still comes out good. The spice level can be changed easily based on your family taste.

I usually make this when I want quick paneer side dish for lunch or dinner. It gets ready in less time and pairs very well with roti at home. Paneer Jalfrezi is relished as a curry or sabzi for roti, chapati and even for rice meal.

Paneer Jalfrezi Video

Paneer Jalfrezi Ingredients

Paneer - Used soft paneer for this dish, gives soft texture and it absorbs masala well and you can use homemade paneer too if you like.
Onion - I have used onion for making masala base becomes soft while cooking and blends well with spices. Also added onion cut lengthwise tossed along with bell pepper for crunch.
Bell pepper - Used bell pepper for flavour and crunch and it gives fresh taste to dish. I have used green, red and yellow capsicum for flavour variation and attractive look.
Oil - I have used oil for sauteing ingredients and cooking masala. You can use any cooking oil that you usually use at home.
Ginger Garlic Paste - Used for aroma and flavor and it gives good taste to masala. It helps reduce raw smell while cooking.
Tomato Puree - I have used tomato puree as base for gravy and it gives slight tanginess. It also adds good color to dish.
Tomato Sauce - Used tomato sauce for little sweetness and flavor and it balances tangy taste from tomatoes. It also gives nice finish to masala.
Turmeric powder, Red chilli powder - I have added for color , flavour and spiciness. You can increase or reduce according on your spice level.
Coriander powder, Garam masala powder - I added for flavor and aroma. Add only little so it does not overpower.
Cumin Seeds - I have used cumin seeds for tempering and flavor, it gives nice aroma when sauteed in oil and enhances overall taste.
Green chilli, Red chilli - added for heat and flavour.
Lemon juice - is added to give a slight tangy taste and balance the flavours well.
Kasoori methi, Coriander leaves- added for flavour and freshness.
Sugar - is optional but I add it to give a mild sweet and tangy taste to the curry.

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How to make Paneer Jalfrezi Recipe Step by Step

Heat 2 tablespoon oil add ½ teaspoon cumin seeds let it splutter. Add 1 green chilli and 1 red chilli.

2. Give a quick saute. Add ¼ cup onion finely chopped along with 1 heaped teaspoon ginger garlic paste and salt to taste.

3.Saute until it turns golden.

4.Add 2 medium sized tomatoes pureed.

5.Cook covered until raw smell of tomatoes leave. Now add ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, ½ teaspoon coriander powder and ¾ teaspoon garam masala powder.

6.Give a quick mix and add little water to avoid burning of spice powders.

7.Let it boil for a minute then add ¼ teaspoon sugar, 1 teaspoon tomato sauce and 1 teaspoon lemon juice and mix well.

8.Add 1 cup onion chopped lengthwise and 1 cup bell pepper chopped lengthwise.

9.Give a quick mix.

10.Add 200 grams paneer cut into thick strips along with 1 teaspoon kasoori methi crushed.

11.Mix gently without breaking paneer. Finally add 1 tablespoon coriander leaves finely chopped mix well and switch off.

Serve hot with roti, rice etc!

Expert Tips

Vegetables - Keep onion and capsicum slightly crunchy and do not overcook them. This gives good texture while eating and vegetables taste more fresh.
Cook Masala - I usually cook tomato puree until raw smell leaves and masala thickens little. This gives better flavor and taste to dish.
Overcook - Add paneer towards the end and cook only for few minutes. If cooked for long time, paneer may become little hard and chewy. Toss gently to avoid breaking it.
Adjust Spice - You can just increase or reduce chilli powder based on your taste.
Fresh Serving - I prefer serving this dish immediately after making as vegetables stay crisp and taste good.

Serving and Storage

Serve this with roti, chapati, naan, paratha or rice, it taste very good when served hot. Store any leftovers in fridge and use within a day. Reheat before serving and do not cook for long as paneer may become hard.

FAQS

1.Can I use homemade paneer?

Yes you can use homemade paneer and it works very well.

2.Can I skip bellpepper?

Yes you can skip it, but it adds good flavor and crunch.

3.Why did my paneer turn hard?

Paneer may turn hard if cooked too long. Cook it for few minutes only.

4.Can I make it more spicy?

Yes you can add more chilli powder if you like it more spicy. This is medium spicy which is suitable for kids also.

5.Can I make this ahead?

Yes you can make it earlier and reheat before serving. It still taste good.

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

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

📖 Recipe Card

Paneer Jalfrezi Recipe

Paneer Jalfrezi is a flavourful curry made with paneer, onion, bellpepper tossed in a spicy tangy masala. The paneer gets coated well with the masala making it taste irresistibly good in every bite. It is served with roti, naan or even rice for lunch and dinner. The combination of soft paneer and crunchy vegetables make this dish enjoyable to eat. This restaurant style recipe is a must try for all paneer lovers!

Course Appetizer, Lunch

Cuisine Indian

Keyword 30 mins recipes, curry, curry recipes, easy paneer recipes, indian paneer recipes, lunch recipes, paneer dishes, paneer recipes, roti sidedish, Side Dish, starter

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 524kcal

Author Sharmilee J

Ingredients

200 grams paneer cut into thick strips
2 tablespoon oil
½ teaspoon cumin seeds
1 green chilli
1 red chilli
¼ cup onion finely chopped
1 heaped teaspoon ginger garlic paste
2 medium sized tomatoes pureed
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
½ teaspoon coriander powder
¾ teaspoon garam masala powder
¼ teaspoon sugar
1 teaspoon tomato sauce
1 teaspoon lemon juice
1 cup onion chopped lengthwise
1 cup bell pepper chopped lengthwise
1 teaspoon kasoori methi
1 tablespoon coriander leaves finely chopped
water as needed
salt to taste

Instructions

Heat 2 tablespoon oil add ½ teaspoon cumin seeds let it splutter. Add 1 green chilli and 1 red chilli.
Give a quick saute. Add ¼ cup onion finely chopped along with 1 heaped teaspoon ginger garlic paste and salt to taste.
Saute until it turns golden.
Add 2 medium sized tomatoes pureed.
Cook covered until raw smell of tomatoes leave. Now add ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, ½ teaspoon coriander powder and ¾ teaspoon garam masala powder.
Give a quick mix and add little water to avoid burning of spice powders.
Let it boil for a minute then add ¼ teaspoon sugar, 1 teaspoon tomato sauce and 1 teaspoon lemon juice and mix well.
Add 1 cup onion chopped lengthwise and 1 cup bell pepper chopped lengthwise.
Give a quick mix.
Add 200 grams paneer cut into thick strips along with 1 teaspoon kasoori methi crushed.
Mix gently without breaking paneer. Finally add 1 tablespoon coriander leaves finely chopped mix well and switch off.
Serve hot with roti, rice etc!

Video

Notes

Vegetables - Keep onion and capsicum slightly crunchy and do not overcook them. This gives good texture while eating and vegetables taste more fresh.
Cook masala - I usually cook tomato puree until raw smell leaves and masala thickens little. This gives better flavor and taste to dish.
Overcook - Add paneer towards the end and cook only for few minutes. If cooked for long time, paneer may become little hard and chewy. Toss gently to avoid breaking it.
Adjust Spice - You can just increase or reduce chilli powder based on your taste.
Fresh Serving - I prefer serving this dish immediately after making as vegetables stay crisp and taste good.

Nutrition

The post Paneer Jalfrezi Recipe appeared first on Sharmis Passions.

Oreo Ice Cream Recipe

Sharmilee J — Fri, 12 Jun 2026 01:03:12 +0000

Oreo Ice Cream is a creamy flavourful frozen dessert made using fresh cream, crushed oreo biscuits and sugar. It is prepared by mixing everything together and freezing until it sets and gets frozen. It does not need much effort to make this icecream but tastes delicious. The ice cream colour looks white with black crushed oreo biscuit pieces here and there making it look appealing.

This ice cream recipe is often made during summer days, birthdays or small family get together and its made with few ingredients and no cooking needed. The taste is really good and everyone at home enjoys it, especially kids who like that biscuit crunch. It sets well in freezer and scoops easily after resting.

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About Oreo Ice Cream

Oreo Ice Cream is a homemade frozen dessert made using cream, milk and oreo biscuits. It is commonly made in many homes as a quick no cook frozen dessert when there is craving for something cold. It has creamy base with chocolate biscuit flavour mixed through it.

The texture stays soft, creamy and has biscuit pieces inside. It sets well in freezer and scoops easily after resting time. It looks good with biscuit bits mixed in and also sprinkled on top. It also holds shape well when served in bowls or cones. It also tastes better after a few hours of freezing time.

This recipe can be changed based on preference. You can try any oreo flavor, also add extra crushed biscuits on top for crunch. You can also add chocolate chips or nuts for extra bite and taste and it can be served plain or with brownie, cake or waffles. It also pairs well with warm desserts for contrast and makes a nice combination.

I usually make this when kids ask something cold and sweet at home. It is very easy and does not take much time to prepare. I like to keep it ready in freezer for anytime dessert serving.

Oreo Ice Cream Ingredients

Fresh Cream - I add fresh cream for smooth and creamy texture and helps the ice cream set well after freezing.
Milk - Used milk to loosen the creamy texture and makes it easy to mix, also balances the richness of cream.
Oreo Biscuits - I have added oreo biscuits for chocolaty flavour and crunchy bite.
Sugar - Sugar for the sweetness and to balance the taste in the ice cream and you can adjust as per your taste.
Vanilla Essence - I add vanilla essence for main flavor. It gives that classic vanilla aroma.

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How to make Oreo Ice Cream Step by Step

1.To a mixing bowl add milk, then add sugar to it. Add vanilla essence to it.

2.Mix well and set aside. To another mixing bowl, add fresh cream. I used frozen variety.

3.Whisk well until thick and peaks are soft. I used my hand mixer.

4.This is soft peak, if your fresh cream doesn't form peaks its ok just whisk well until its thick that's enough. Add milk to it.Whisk it again.Set aside.

5.Take oreo biscuits add it to a plastic wrap, using a chapathi roller crush it roughly.

6.Add crushed oreo to cream milk mixture. Reserve 2 tablespoon crushed oreo and add the rest of it. Mix well with a ladle.

7.Transfer the mixture to a freezer safe box, sprinkle remaining crushed oreos on top.

8.Freeze until solid or at least for 8 hours. Next day remove from freezer, allow it for 5 minutes then scoop and serve.

Scoop and serve immediately.

Expert Tips

Whisking - I whisk the cream until it becomes thick and soft peaks form just make it thick as long as possible.
Crushing - I crush the oreo biscuits roughly using rolling pin or hand, small chunks give better bite than fine powder.
Freezing - Freeze for minimum 8 hours or overnight for best set. Less time may make it soft and not firm.
Serving - Keep outside for few minutes before scooping. It makes scooping easy and smooth.
Storage - Store in airtight box to avoid ice crystals. It stays good for few days in freezer if handled properly.

Serving and Storage

Serve this as evening dessert, after meals, with brownie, chocolate cake or even plain biscuits if you like. Also keep it in a freezer safe box with tight lid always. It stays good for about 1 week in freezer. Let it sit outside for few minutes before scooping.

FAQS

1.Can I use other Oreo flavours?

Yes, any Oreo flavour can be used. Each flavour gives slight different taste but works fine.

2.Why my ice cream becomes icy?

It may be due to not whisking cream well or loose covering. Always use airtight box.

3.Can I skip vanilla essence?

Yes you can skip it if not available. Oreo itself gives strong flavour.

4.How long should I freeze it?

Minimum 8 hours freezing is needed. Overnight freezing gives better texture.

5.Can I reduce sugar?

Yes sugar can be reduced easily. Oreo biscuits already have some sweetness.

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

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

📖 Recipe Card

Oreo Ice Cream Recipe

Course Dessert

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

Keyword biscuit recipes, cookie recipes, dessert recipes, ice cream recipes, icecreams

Prep Time 15

Freezing time 8

Total Time 15

Servings scoops

Calories 125kcal

Author Sharmilee J

Ingredients

1 cup fresh cream I used frozen
½ cup milk
10 - 12 nos oreo biscuits ½ cup crushed
⅓ cup sugar
½ teaspoon vanilla essence

Instructions

To a mixing bowl add milk, then add sugar to it. Add vanilla essence to it.
Mix well and set aside. To another mixing bowl, add fresh cream. I used frozen variety.
Whisk well until thick and peaks are soft. I used my hand mixer.
This is soft peak, if your fresh cream doesn't form peaks its ok just whisk well until its thick that's enough. Add milk to it. Whisk it again. Set aside.
Take oreo biscuits add it to a plastic wrap, using a chapathi roller crush it roughly.
Add crushed oreo to cream milk mixture. Reserve 2 tablespoon and add the rest of crushed biscuits. Mix well with a ladle.
Transfer the mixture to a freezer safe box, sprinkle remaining crushed oreo on top.
Freeze until solid or at least for 8 hours. Next day remove from freezer, allow it for 5 mins then scoop and serve Oreo Ice Cream!

Notes

Whisking - I whisk the cream until it becomes thick and soft peaks form just make it thick as long as possible.
Crushing - I crush the oreo biscuits roughly using rolling pin or hand, small chunks give better bite than fine powder.
Freezing - Freeze for minimum 8 hours or overnight for best set. Less time may make it soft and not firm.
Serving - Keep outside for few minutes before scooping. It makes scooping easy and smooth.
Storage - Store in airtight box to avoid ice crystals. It stays good for few days in freezer if handled properly.

Nutrition

The post Oreo Ice Cream Recipe appeared first on Sharmis Passions.

Badam Popsicle Recipe (Almond Popsicle)

Sharmilee J — Thu, 11 Jun 2026 00:54:22 +0000

Badam Popsicle is a creamy frozen dessert made with almonds, milk and saffron. It has nutty taste and smooth texture. The almond flavour blends well with milk and gives creamy taste, this popsicle has light golden colour from saffron. Also turning these it into popsicles makes it more suitable for summer.

This popsicle is usually made during summer when everyone look for chilled treats at home. This has become my family favourite frozen dessert. It needs very little preparation and comes together quickly. The mixture is cooked on stovetop and frozen until set. Kids enjoy it after school as evening treat.

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About Badam Popsicle

Badam Popsicle is inspired from the popular badam milk made in many South Indian homes. Badam milk is often prepared for festivals and family gatherings. It is a simple homemade dessert made with basic ingredients, many families make similar frozen treats during holiday time.

Almonds in this recipe give the main flavour and also make the popsicles rich. Milk helps to give smooth and creamy texture. Saffron gives mild aroma and attractive colour to the popsicle, also the sugar just balances the overall flavour and sweetness. Once frozen, the popsicles comes out creamy and tastes really good.

You can add in some cardamom powder for extra flavor, you can use honey or palm sugar instead of white sugar and adding chopped nuts gives crunch in every bite. You can add in khoya for thicker texture, some like prefer it slightly light. It can be served after meals or as evening dessert.

I usually make this during peak summer when weather becomes very hot. My family enjoys it after lunch and it gets over very quickly. Everyone wait for it once it is kept in freezer.

Badam Popsicle Ingredients

Almonds - I have used almonds as the main ingredient and it gives rich nutty taste. It also makes texture creamy and filling.
Sugar - Sugar for sweetness and to balance the taste in the popsicle and you can adjust as per your taste.
Milk - Full fat milk gives better result and creamy finish. It gives smooth texture and forms the base for popsicles.
Saffron - I have added saffron for gentle aroma and colour. You can skip if not needed though the flavour will slightly change.

Similar Recipes

How to make Badam Popsicle Step by Step

1.Take almonds in a mixer. Add sugar to it.

2.Add saffron to the mixer. Powder it fine. Add this mixture to boiled milk.

3.Let it simmer for 5 minutes.

4.Let it cook for some more time so that it becomes slightly thick and creamy.Switch off and cool down completely. Rinse your popsicle mould and keep it ready meanwhile.

5.Pour the milk mixture into the mould. Close with lid

6.Close with lid and freeze for at least 8 hours or overnight. Then while serving time, show the mould under running tap water or dip it in a bowl containing water. Carefully pull out the popsicles.

Serve chilled!

Expert Tips

Almonds - I powder the almonds as fine as possible for smooth texture. Coarse bits may settle at the bottom while freezing.
Simmer - I keep flame low while cooking milk mixture, this helps the flavours blend together nicely.
Cooling - I always cool mixture fully before pouring into moulds because warm mixture may form ice crystals later.
Do Not Overfill - Leave little space at the top of mould. The mixture expands slightly while freezing.
Freeze Overnight - I have found overnight freezing gives better shape and texture. Short freezing time may not set properly.
Unmould Carefully - Show mould under running water for few seconds. Popsicles come out easily without breaking.

Serving and Storage

Serve Badam Popsicle immediately after removing from the mould. It tastes good hot weather as an afternoon or evening treat. Store the popsicles in covered moulds or airtight freezer container. It stays good in freezer for about one week.

FAQS

1.Can I use almond powder?

Yes almond powder can be used if it is fresh and good quality. The texture may be slightly different but still comes out well.

2.Can I make this without saffron?

Yes saffron can be skipped if not available at home. The popsicles will still have good almond flavour.

3.Why did my popsicles become icy?

This can happen if mixture was too thin before freezing. Simmer little longer so it becomes slightly creamy.

4.Can I prepare the mixture in advance?

Yes you can make the mixture one day earlier. Store it in fridge and freeze whenever needed.

5.How long can I store Badam Popsicle?

Keep it covered well to avoid ice crystals forming on top.

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

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

📖 Recipe Card

Badam Popsicle Recipe | Almond Popsicle Recipe

Course Dessert

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

Keyword ice cream recipes, icecreams, milk recipes, popsicles

Prep Time 5

Cook Time 15

Freezing time 8

Total Time 20

Servings popsicles

Calories 134kcal

Author Sharmilee J

Ingredients

¼ cup almonds/ badam
2 tablespoon sugar
1 and ½ cups milk
5 strands saffron

Instructions

Take almonds in a mixer. Add sugar to it.
Add saffron to the mixer. Powder it fine. Add this mixture to boiled milk.
Let it simmer for 5 mins.
Let it cook for some more time so that it becomes slightly thick and creamy. Switch off and cool down completely.
Rinse your popsicle mould and keep it ready meanwhile.
Pour the milk mixture into the mould. Close with lid.
Close with lid and freeze for at least 8 hrs or overnight.
Then while serving time, show the mould under running tap water or dip it in a bowl containing water. Carefully pull out the popsicles.
Serve Badam Popsicle immediately.

Notes

Almonds - I powder the almonds as fine as possible for smooth texture. Coarse bits may settle at the bottom while freezing.
Simmer - I keep flame low while cooking milk mixture, this helps the flavours blend together nicely.
Cooling - I always cool mixture fully before pouring into moulds because warm mixture may form ice crystals later.
Do Not Overfill - Leave little space at the top of mould. The mixture expands slightly while freezing.
Freeze Overnight - I have found overnight freezing gives better shape and texture. Short freezing time may not set properly.
Unmould Carefully - Show mould under running water for few seconds. Popsicles come out easily without breaking.

Nutrition

The post Badam Popsicle Recipe (Almond Popsicle) appeared first on Sharmis Passions.

Mango Rasayana Recipe

Sharmilee J — Wed, 10 Jun 2026 00:32:50 +0000

Mango Rasayana is a quick dessert made with fresh mango pulp, coconut milk, jaggery and cardamom. It has soft pulpy texture with creamy coconut base and warm hint of cardamom. It is different from regular mango desserts as no cooking is needed and it comes together quickly.

This recipe is usually made during mango season or for festive time at home. It takes very less time but result comes very good. The mango pulp is mixed with few other ingredients and chilled before serving. It needs no special skill and everyone at home enjoy it very much.

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About Mango Rasayana

Mango Rasayana is a traditional dessert from Karnataka and is very popular in South Indian homes especially during summer. It is also called Mango Shikarni in some regions. This recipe is made during festive meals, special occasions and also as quick treat when mangoes are in season.

This has soft pulpy texture with creamy coconut base, also the mango gives the sweetness and fruity flavour while coconut milk adds mild richness. Jaggery gives gentle earthy sweetness and cardamom adds warm fragrance. The colour is bright yellow and looks very appealing when served in small glass or bowl.

There are few variations you can try in this recipe, you can simply replace coconut milk with dairy milk for lighter taste. Some people add sugar instead of jaggery for clean sweetness. Also you can just add pinch of saffron or add few chopped nuts on the top for extra flavor and crunch.

I make this dessert during summer when Alphonso mangoes are in season. It is my quick fix dessert when guests come home suddenly. Everyone likes it and it always gets finished fast.

Mango Rasayana Ingredients

Mango - I used mango for sweetness and fruity flavour, I choose less fibrous variety like alphonso or banganapalli.
Coconut Milk - Used coconut milk for the creaminess, sweetness and richness, you can replace with dairy milk.
Powdered Jaggery - I used jaggery for sweetness and you can also replace with sugar.
Cardamom Powder - I just added for sweet aroma and traditional flavour in the dessert.

Similar Recipes

How to make Mango Rasayana Step by Step

1.Rinse the mango cut it. Mark lines with a knife like checkerboard.

2.Like this now take the mango cubes. This is just for easily taking out the pulp. Scrap the pulp from the seed part also and collect it in a bowl.

3.Now mash it slightly with your finger tips.

4.Add coconut milk, jaggery powder and cardamom powder to it.

5.Give it a quick stir. Chill it and serve.

Serve chilled!

Expert Tips

Mango Variety - I just use ripen, less fibrous mangoes for smooth pulpy texture.
Mashing - I mash the pulp lightly with fingertips and do not blend fully, small soft mango pieces in coconut milk gives better texture and homemade feel.
Jaggery quality - Use clean jaggery powder without impurities. If jaggery has grit, dissolve in little water, strain and then add to rasayana.
Sweetness check - I just taste mango before adding jaggery as some mangoes are already very sweet so adjust quantity accordingly.
Chilling - I always chill before serving at least for 30 minutes. Cold rasayana tastes much better and flavors also blend well.
Coconut milk - If using canned coconut milk I stir well before measuring as cream and water may have separated inside.

Serving and Storage

Serve this as dessert chilled in small glasses or bowls, this goes well after a South Indian meal or as light summer dessert. Also store the leftover dessert in airtight container in fridge and consume within that day.

FAQS

1.Can I skip cardamom?

Yes you can skip it if you do not like the flavor. You can add little vanilla essence instead for different taste.

2.Can I skip coconut milk?

Yes you can skip and use regular milk but flavor will be different and less rich.

3.Can I prepare this ahead?

Yes you can make few hours before and keep chilled in fridge until ready to serve.

4.Can I use honey?

Yes honey works but add gradually and taste as you go since it can be quite sweet.

5.Why does my rasayana taste watery?

This may happen if mango is not ripe enough or too much milk is added, so adjust quantity as per taste.

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

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

📖 Recipe Card

Mango Rasayana

Mango Rasayana is a delicious mango speciality dessert of Karnataka made by blending mango pulp, coconut milk, jaggery and flavors. Mango Rasayana is also called Mango Shikarni is a delight that could be made in minutes to make occasions special.

Course Dessert

Cuisine Indian

Keyword cardamom powder, cardamom powder recipe, drink recipes, easy mango recipes, healthy recipes, Healthy tea time drink, jaggery recipes, juice recipes

Prep Time 10

Chilling Time 30

Total Time 40

Servings glass

Calories 401kcal

Author Sharmilee J

Ingredients

1 medium sized mango
½ cup coconut milk
1 tablespoon powdered jaggery
¼ teaspoon cardamom powder

Instructions

Rinse the mango cut it. Mark lines with a knife like checkerboard.
Now take the mango cubes. This is just for easily taking out the pulp. Scrap the pulp from the seed part also and collect it in a bowl.
Now mash it slightly with your finger tips.
Add coconut milk, jaggery powder and cardamom powder to it.
Give it a quick stir. Chill Mango Rasayana and serve.

Notes

You can replace jaggery with sugar. Use clean jaggery powder so that there are impurities.
You can replace coconut milk with dairy milk too.
Chose nicely ripened less fibrous mangoes. I used alphonso variety.

Nutrition

The post Mango Rasayana Recipe appeared first on Sharmis Passions.

Onion Tomato Thokku Recipe

Sharmilee J — Tue, 09 Jun 2026 00:45:08 +0000

Onion Tomato Thokku - A spicy tangy condiment which can serve as a great side for idli, dosa, paniyaram, paratha, chapati etc. This is a very quick side dish to prepare which takes just 20 minutes from scratch to finish. This thokku perfectly balances the naturally mildly sweet onion with tangy tomatoes along with the flavour of spices.

Onion Tomato Thokku is a quick side dish to make which serves great with chapathi, idli dosa etc. This is a very simple recipe with minimal ingredients. This homemade onion tomato thokku is a lifesaver on busy days, as it can be prepared in advance and stored in the refrigerator for several days.

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About Onion Tomato Thokku

Onion Tomato Thokku is a classic South Indian condiment made by slowly cooking onions and ripe tomatoes with spices until they transform into a thick and flavourful relish. Unlike regular chutneys, onion tomato thokku has a thicker texture and a longer shelf life because the ingredients are cooked down until most of the moisture evaporates.

I first tasted onion tomato thokku in my office when my colleague brought it for lunch. I loved it so much and asked her for the recipe and tried it for that day dinner itself. Its quick, easy to make and tasted soo good. Since then this has become my staple when I want quick side dish.

It is made using simple pantry staples and requires minimal preparation still tastes very irresistibly delicious. The trick here is to chop onion and tomato fine so that it gets cooked quickly and gives thick thokku consistency. Whether served as a breakfast side, lunchbox companion, or quick rice mix, this traditional recipe brings authentic South Indian flavours.

If you like simple homemade condiments packed with flavour then this onion tomato thokku is sure to become a favourite. I am sure your family will demand to make this often as ut happens with mine.

Onion Tomato Thokku Video

Onion Tomato Thokku Ingredients

Onion - Onion is added for flavour and adds a mild bite to the thokku which makes it taste so good.
Tomato - Tomato is added for tangy taste and gives volume to this thokku.
Oil - I have used regular cooking oil which is groundnut oil. You can use any flavourless cooking oil
Mustard seeds - It is added for tempering, make sure to splutter before adding other ingredients.
Garlic - adds great flavour and taste.
Curry leaves, Red chillies - Curry leaves adds flavour and red chillies is added for spice.
Spice powders - I have used turmeric powder and red chilli powder.
Salt - to balance the flavours and adds taste.

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How to make Onion Tomato Thokku Step by Step

1.Heat 2 tablespoon oil add ½ teaspoon mustard seeds, let it crackle.

2.Add 2 small red chillies, few curry leaves, let it splutter. Then add 1 teaspoon garlic finely chopped.

3.Saute until garlic turns golden.

4.Add 1 medium sized onion finely chopped.

5.Saute until it turns golden.

6.Add 3 medium sized tomatoes finely chopped.

7.Saute until soft and mushy.

8.Mash it well with a masher.

9.Give a quick mix. Add salt to taste, ¼ teaspoon turmeric powder and 1 teaspoon red chilli powder.

10.Mix it well.

11.Add little water and let it boil well.

12.Boil well until it becomes thick, switch off.

Onion Tomato Thokku is ready! Enjoy with idli, dosa etc.

Expert Tips

Onions - Chop onion finely and evenly so that it cooks fast and even.
Tomatoes - Choose fully ripe, juicy tomatoes for the best flavour and natural sweetness. Ripe tomatoes also give the thokku a rich colour and helps create the perfect balance of tanginess.
Oil - Do not compromise on oil, it should be slightly more for this thokku.
Spice powders - Do not burn the spice powders so just saute for a minute then immediately add water, this is to avoid burning. If you like more of masala flavour then add garam masala powder and fennel seeds while tempering.
Cook until thick - A good thokku should be thick and spreadable, not watery. Continue cooking in low medium flame until excess moisture evaporates and the mixture becomes thick.

Serving and Storing

Serve onion tomato thokku with chapathi, idli, dosa etc. This thokku keeps well for about a week in fridge. Allow the thokku to cool completely before transferring it to a clean, dry airtight container. Always use a dry spoon to maintain freshness and extend shelf life.

FAQS

1.What is Onion Tomato Thokku?

Onion Tomato Thokku is a traditional South Indian relish made by cooking onions, tomatoes, and spices until thick and flavorful. It is commonly served with idli, dosa, chapati, curd rice, and steamed rice.

2.How is thokku different from chutney?

Thokku is cooked for a longer time until it becomes thick, whereas chutney is usually ground and has a shorter shelf life. Thokku also contains less moisture, making it suitable for storage.

3.Which tomatoes are best for this recipe?

Ripe, red and tomatoes are ideal as they provide the best flavor, colour, and natural sweetness and taste.

4.Is it very spicy, Is this suitable for kids?

No it is mildly spiced and very much suitable for kids too.

5.Why is my thokku watery?

The thokku may be watery if the tomatoes were not cooked long enough. Continue cooking until the moisture evaporates and the mixture becomes thick.

If you have any more questions about this onion tomato thokku recipe do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this onion tomato thokku recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Onion Tomato Thokku Recipe

Course Side Dish

Cuisine Indian

Keyword instant pickle, Kerala Meal Sidedish, meals, onion chutney, pickle recipes, Side Dish, tomato recipes, veg recipes

Prep Time 10

Cook Time 15

Total Time 20

Servings cup

Calories 303kcal

Author Sharmilee J

Ingredients

1 teaspoon garlic finely chopped
1 medium sized onion finely chopped
3 medium sized tomatoes finely chopped
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
salt to taste
water as needed

To temper

2 tablespoon oil
½ teaspoon mustard seeds
2 small red chillies
few curry leaves

Instructions

Heat 2 tablespoon oil add ½ teaspoon mustard seeds, let it crackle.
Add 2 small red chillies, few curry leaves, let it splutter. Then add 1 tablespoon garlic finely chopped.
Saute until garlic turns golden.
Add 1 medium sized onion finely chopped.
Saute until it turns golden.
Add 3 medium sized tomatoes finely chopped.
Saute until soft and mushy.
Mash it well with a masher.
Give a quick mix. Add salt to taste, ¼ teaspoon turmeric powder and 1 teaspoon red chilli powder.
Mix it well.
Add little water and let it boil well.
Boil well until it becomes thick, switch off.
Onion Tomato Thokku is ready! Enjoy with idli, dosa etc.

Video

Notes

Onions - Chop onion finely and evenly so that it cooks fast and even.
Tomatoes - Choose fully ripe, juicy tomatoes for the best flavour and natural sweetness. Ripe tomatoes also give the thokku a rich colour and helps create the perfect balance of tanginess.
Oil - Do not compromise on oil, it should be slightly more for this thokku.
Spice powders - Do not burn the spice powders so just saute for a minute then immediately add water, this is to avoid burning. If you like more of masala flavour then add garam masala powder and fennel seeds while tempering.
Cook until thick - A good thokku should be thick and spreadable, not watery. Continue cooking in low medium flame until excess moisture evaporates and the mixture becomes thick.

Nutrition

The post Onion Tomato Thokku Recipe appeared first on Sharmis Passions.

Banana Chips | Vazhakkai Chips

Sharmilee J — Mon, 08 Jun 2026 01:48:35 +0000

Banana Chips, also called Vazhakkai Chips, are crispy, golden, and perfectly spiced. This Banana Chips Recipe has that satisfying crunch and peppery taste, making it impossible to stop at just one bite. It's a must-have homemade treat for snacking. This recipe has a beautiful aroma and taste from the seasoning. These chips are not only tasty but also give that comforting, nostalgic feel of homemade snacks we all grew up with.

Banana Chips is a quick snack recipe made from raw plantains, thinly sliced and deep-fried. It also pairs beautifully with rice varieties. This recipe is made with simple ingredients, and can be stored for a longer period. Once you make it at home, you'll never prefer store-bought ones again. It's a wonderful recipe to have on hand when you need something quick yet satisfying to munch on.

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About Banana Chips

Banana Chips are a popular South Indian snack made by thinly slicing raw bananas and deep frying them in hot oil and seasoning them, making it an ideal anytime munch. The thinner the slice, the crispier the chips will turn out. They're commonly made during festivals, gatherings, or even packed into tiffin boxes for a crunchy surprise.

The key ingredient here is raw banana, which has a firm texture and neutral flavor, and it perfectly absorbs spices and has a natural starchy flavor and a savory crunch that's hard to resist. It's a great way to turn a basic vegetable into a snack lover's delight. It's also a budget-friendly option that doesn't compromise on taste or quality.

This recipe has no preservatives. You can easily adjust it to your spice preference, and it's incredibly satisfying to make from scratch. These chips are a great way to use up raw bananas lying in the kitchen, and it's a timeless favorite across generations. It's one of those snacks that will never go out of trend and always find its place on the snack shelf.

Banana Chips Ingredients

Raw banana (vazhakkai) - This is the key ingredient. Use thin slices to form the base of the chips.
Cooking oil - You can use either groundnut oil or coconut oil for deep frying, both add great flavor.
Salt - Enhances the natural flavor.
Pepper powder - Adds a mild heat and gives a spiced flavor to the chips.

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Why This Recipe Works

This recipe is made with minimal ingredients.
Uses pantry-staple ingredients and requires no fancy tools.
Quick and easy recipe, can be made in minutes.
This recipe has a longer shelf life when stored properly.
Perfect snack for tea time or to serve with meals.
Great way to use raw bananas in a different way.

How to make Banana Chips Step by Step

1.Wash the raw banana, trim the edges.Peel of the skin using a peeler.

2.Take your slicer and start slicing. If you are not comfortable slicing directly into oil, slice it batch by batch then drop into preheated oil.

3.The slices should be very thin. You can even slice it directly into hot oil but simmer the flame while slicing to avoid heat to hands. Turn to other side and fry till golden brown on both the sides. Turn over and cook in medium flame for it to cook evenly. Stop cooking until the bubbles and 'ssh' sound ceases. Repeat the process for the rest.

4.Drain in tissue paper, then transfer to a mixing bowl add pepper and salt. Give a quick mix. Cool down and then store in airtight container.

Store in an airtight container and enjoy! Serve as a snack or as a sidedish!

Expert Tips

Peeling - Use a vegetable peeler, helps remove banana skin cleanly and quickly.
Slicing - Use a slicer that gives thin, even slices to ensure crisp chips. You can slice directly into oil for quicker batches but do so with caution - if slicing ahead, fry immediately. If you don't have a slicer use knife to slice it thin.
Oil temperature & flame - Fry in hot oil to avoid soggy chips - fry on medium high flame for even cooking and color.
Doneness - You can stop cooking the chips when bubbles and sizzling sound reduce - this ensures crispy chips.
Draining & spice coating - Drain the chips on a tissue to remove excess oil before seasoning - add salt and pepper while chips are still warm so they get coated evenly.

Serving and Storage

Serve banana chips as a snack or a crunchy side with meals.
Store in an airtight container after cooling; they stay fresh for up to a week.

FAQS

1. Can I use ripe bananas for banana chips?

No, only raw bananas or plantains should be used to get the crisp texture.

2. Why are my banana chips soft and not crispy?

Chips may turn soft if the oil is not hot enough or if the slices are too thick.

3. Can I slice and fry later?

It's best to fry immediately after slicing else it will start turning dark.

4. How long do banana chips stay fresh?

They stay good for up to a week when stored in an airtight container.

5. Can I use coconut oil for frying?

Yes, you can use coconut oil for frying. It gives a nutty flavor but use refined oil if you prefer a neutral taste.

6. Are banana chips healthy?

They're better than store-bought ones but still, since it's deep-fried, enjoy in moderation.

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

Tried this Banana Chips 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 Chips Recipe | Vazhakkai Chips Recipe

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali snacks, diwali snacks recipes, snack recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 35kcal

Author Sharmilee J

Ingredients

1 vazhakkai / raw unripe banana
salt to taste
1 heaped teaspoon pepper powder
cooking oil for deep frying

Instructions

Wash the raw banana, trim the edges. Peel of the skin using a peeler.
Take your slicer and start slicing.
If you are not comfortable slicing directly into oil, slice it batch by batch then drop into preheated oil.
The slices should be very thin. You can even slice it directly into hot oil but simmer the flame while slicing to avoid heat to hands.
Turn to other side and fry till golden brown on both the sides. Turn over and cook in medium flame for it to cook evenly.
Stop cooking until the bubbles and 'ssh' sound ceases.
Repeat the process for the rest.
Drain in tissue paper, then transfer to a mixing bowl add pepper and salt. Give a quick mix.
Cool down and then store in airtight container.
Serve Vazhakkai Chips as a snack or as a side dish!

Notes

Peeling - Use a vegetable peeler, helps remove banana skin cleanly and quickly.

Slicing - Use a slicer that gives thin, even slices to ensure crisp chips. You can slice directly into oil for quicker batches but do so with caution - if slicing ahead, fry immediately. If you don't have a slicer use knife to slice it thin.

Oil temperature & flame - Fry in hot oil to avoid soggy chips - fry on medium high flame for even cooking and color.

Doneness - You can stop cooking the chips when bubbles and sizzling sound reduce - this ensures crispy chips.

Draining & spice coating - Drain the chips on a tissue to remove excess oil before seasoning - add salt and pepper while chips are still warm so they get coated evenly.

Nutrition

The post Banana Chips | Vazhakkai Chips appeared first on Sharmis Passions.

Kambu Sadam Recipe | Kambu Soru Recipe

Sharmilee J — Mon, 08 Jun 2026 01:48:06 +0000

Kambu Sadam (Pearl Millet Rice) is one of the nourishing meals that instantly bring a rustic, home-cooked charm to your plate. This dish reminds us of our elders who enjoyed this simple yet wholesome food. This recipe can be paired with either a tangy or spicy side dish. It is both comforting and fulfilling. This recipe is one of the best options to replace white rice, and also adds more fiber to your diet.

Kambu Sadam is usually served with raw onions, pickle, and vadam on the side. It's a healthy and nostalgic treat. This recipe has a soft and slightly grainy texture, making it lighter and more satisfying. You can either cook it mushy or grainy based on your liking. It's a minimal, versatile dish and so easy to fall in love with.

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About Kambu Sadam

Kambu Sadam is made using kambu (pearl millet). It is rich in nutrients and fiber. The millet turns soft and slightly sticky, making it a great alternative to rice. You can use either broken or whole kambu based on your texture preference. This recipe is a simple and wholesome way to cook millet.

Kambu as we call in tamil is also known as Pearl millet in English and Bajra in Hindi. Pearl Millet is one of the widely grown millets. The high fiber content in bajra makes it more health beneficial. It is one of the natural body coolant so best to have often during summer.

You can easily customize this kambu sadam recipe. It's incredibly flexible to work with. You can even adjust the water to make it grainy or soft. You can enjoy it plain, flavor it lightly, or make delicious curd millet or lemon millet. It can be paired with comforting sides like sambar, puli kuzhambu, or pickles.

It is best enjoyed hot, but it also stays good for a few hours after cooling. It's more than just a healthy substitute - it's a deeply satisfying meal rooted in tradition. From its earthy flavor to its gentle texture, everything feels complete. You'll love how simple ingredients come together to create something so nourishing and timeless.

Kambu Sadam Ingredients

Kambu - can be used whole or even the broken variety works best. I have used broken kambu and it cook faster than whole kambu. You can even pulse whole kambu to break and use it.
Water - Water is added to cook the millet. Make sure to stick with the measures.

Similar Recipes

Why This Recipe Works

This recipe is highly nutritious, rich in fiber, making it a healthy meal.
It's a perfect base recipe for sambar, rasam, or any kuzhambu.
Great alternative to white rice in daily meals
Easily customizable texture - grainy or mushy.
Easily digestible and suitable for all ages.
This recipe is great for weight loss.

How to make Kambu Sadam Recipe Step by Step

1.I used broken kambu so used it as such. Rinse the kambu well. Boil 2 cups of water in a thick bottomed vessel when it starts to boil add kambu. Let it boil and cook.

2.Cover and cook in low medium flame. Stir in between to prevent it sticking to the bottom. At one stage the millet will become soft absorbing all the water.

Serve with side dish and curry of your choice.

Expert Tips

Cleaning - Use good quality Kambu (pearl millet). Check for stones, wash, and rinse 2-3 times before cooking.
Texture - If you want the rice texture to be grainy, dry roast the raw millet for 2-3 minutes before cooking. For a softer, mushier texture, skip roasting and cook directly after rinsing.
Water Ratio - Broken millet is usually cooked in a 4:1 ratio, 4 cups of water per cup kambu rice. You can adjust the water level according to whether you want a mushy or grainy texture.
Pressure Cooking - If you prefer pressure cooking, use 1:3.5 water ratio. Cook on a low-medium flame for 3-4 whistles. This gives a soft, fluffy texture to the rice.
After Cooking - Kambu thickens after cooling, so switch off the stove when it still has a little moisture left. This keeps it soft and prevents it from drying out too much.

Serving and Storage

Serve Kambu Sadam hot with puli kuzhambu, sambar, or rasam. You can also pair it with curd, raw onions, or pickle.

Stays good for a day at room temperature, or refrigerate and reheat with a splash of water before serving.

FAQS

1.Can I use whole kambu instead of broken?

Yes, you can. Just sprinkle a little water on it, let it sit for 15 minutes, and then pulse it in a mixer to break it. Or you can use whole kambu itself but it takes time to cook.

2.How do I know if kambu is cooked?

The kambu should absorb all the water and feel soft. Stir it occasionally to avoid sticking.

3.Can I prepare Kambu Sadam in advance?

Yes, you can. It stores well in the fridge. Just reheat with a little water when you're ready to serve.

4.Can I add vegetables to Kambu Sadam?

Yes, you can add veggies like carrots, peas, or beans while cooking to make it healthier and wholesome.

5.Do I need to add salt?

It's optional. Usually I don't add salt while cooking.

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

Tried this Kambu Sadam 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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Kambu Sadam Recipe | Kammanchoru Recipe

Course howtos, Lunch, Main Course

Cuisine Indian

Keyword 30 mins rice recipes, healthy rice, millet recipes, Rice, rice recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 214kcal

Author Sharmilee J

Ingredients

½ cup pearl millet / kambu I used broken kambu
2 cups water

Note: If you have whole kambu then sprinkle little water over it and leave it for 15mins then grind it in a mixer to make it coarse…just 2-3 pulse is enough

Instructions

Rinse the kambu well. Boil 2 cups of water in a thick bottomed vessel when it starts to boil add kambu. Let it boil and cook.
Cover and cook in low medium flame. Stir in between to prevent it sticking to the bottom. At one stage the millet will become soft absorbing all the water.
Switch off.
Serve Kambu Sadam with raw onion or vadams or pickle of your choice or with any kuzhambu of your choice.

Notes

Cleaning - Use good quality Kambu (pearl millet). Check for stones, wash, and rinse 2-3 times before cooking.

Texture - If you want the rice texture to be grainy, dry roast the raw millet for 2-3 minutes before cooking. For a softer, mushier texture, skip roasting and cook directly after rinsing.

Water Ratio - Broken millet is usually cooked in a 4:1 ratio, 4 cups of water per cup kambu rice. You can adjust the water level according to whether you want a mushy or grainy texture.

Pressure Cooking - If you prefer pressure cooking, use 1:3.5 water ratio. Cook on a low-medium flame for 3-4 whistles. This gives a soft, fluffy texture to the rice.

After Cooking - Kambu thickens after cooling, so switch off the stove when it still has a little moisture left. This keeps it soft and prevents it from drying out too much.

Nutrition

The post Kambu Sadam Recipe | Kambu Soru Recipe appeared first on Sharmis Passions.

Idli Chaat Recipe

Sharmilee J — Mon, 08 Jun 2026 01:47:48 +0000

Idli Chaat is a fusion twist that brings the comfort of South Indian idlis and the flavor burst of North Indian street food into one delicious dish. This recipe is perfect when you're craving chaat but want something light and wholesome, and it can be made with either fresh or leftover idlis. This chaat never fails to impress.

The crispy mini idlis are tossed in butter, topped with chilled curd, spicy & sweet chutneys, crunchy onions, and a generous sprinkle of coriander leaves, sev - every bite offers a mix of textures and flavors. It's a refreshing snack that comes together in minutes. It's an ideal option for evenings, get-togethers, or as a party starter.

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About Idli Chaat

Idli Chaat is a flavorful snack made by roasting mini idlis until they are golden and slightly crisp. These crispy idlis form the base for the toppings, followed by a layer of smooth curd, tangy chutneys, and crunchy sev. You get a perfect balance of soft, crisp, and spicy flavors in each bite.

The best part is that this recipe is completely customizable. You can make it spicier, skip the curd, or even add pomegranate and grated carrots for extra crunch and to make it healthy and filling.

This chaat recipe is not only tasty but also quick to make. It's a fun way to enjoy idlis differently, and kids will love the colorful plate. You can make it fresh anytime with what you have at home.

This dish can also be made with breakfast idlis. Since it doesn't require deep frying, it's also on the healthier side compared to traditional chaats. It's one of the most colorful chaat recipes. It's vibrant, satisfying, and full of flavor in every bite. Even a small plate feels filling and fun to eat.

Idli Chaat Ingredients

Mini idlis - This is the base for the chaat. Fresh or leftover idlis work well. If using regular idli's refrigerate at least for 30 minutes then cut in small cubes and use it.
Butter - Used for toasting, gives a slight crisp and buttery flavor to the idlis. You can replace it with ghee too.
Curd - Adds creaminess and a cooling effect, balances the spice of the toppings.
Sweet chutney, green chutney - Adds a classic sweet, spicy, and tangy flavor to the dish.
Red chili powder, chaat masala - Adds heat and enhances flavor and taste.
Onion, plain sev - Adds texture and crunch to the chaat.
Coriander leaves - Adds freshness and a pop of color

Similar Recipes

Why This Recipe Works

Uses leftover idlis in a creative and tasty way.
Quick to prepare with minimal ingredients.
It's easy to customize. You can add your favorite toppings.
No deep frying, makes it a healthier option.
Great for parties or quick snacks
Child-friendly and visually appealing recipe.
Can be served both cold and warm.

How to make Idli Chaat Step by Step

1.Make idlis in mini idli mould. Carefully scoop it out and let it cool down. Then in a dosa tawa toast it using butter.

2.Arrange the mini idlis in the serving plate, first add curd, then add sweet and green chutney then add raw onion, sprinkle roasted jeera powder and chat masala powder. Finally garnish with sev and coriander leaves.

Serve and enjoy!

Expert Tips

Idlis - You can use leftover idlis , refrigerate for minimum 30 minutes to make it firm while roasting. It will not crumble when refrigerated.
Toasting - Roast on low flame to avoid burning. Yon can deep fry the idlis if you want.
Curd - Use fresh and thick chilled curd for best results.
Chutneys - You can adjust chutney quantity based on spice preference. Sweet chutney and green chutney both are mandatory for this chat as it makes this dish tastier.
Butter - Adds richness, use butter instead of oil for roasting. You can even toast in ghee.
Sev - Add it just before serving to maintain crunch.
Coriander leaves - Use fresh, finely chopped coriander for freshness and aroma.
Onions - Use finely chopped onion for a pleasant crunch.
Spice Powders - Sprinkle spices evenly for balanced spice and flavor.

Serving and Storage

Serve idli chaat immediately after assembling. Not suitable for storing once prepared. It becomes soggy after some time so assemble and serve immediately.

If you want to serve for parties or get together then make idli, chat chutneys and other ingredients ready well ahead of time. Assemble while serving time and enjoy!

FAQS

1. What can I use if I don't have mini idli moulds?

You can make regular idlis and cut into small cubes and use.

2. Can I make this ahead of time?

You can roast the idlis in advance, but assemble just before serving.

3. Can I deep fry the idlis instead?

Yes, you can deep fry them if you prefer a crispier texture.

4. Can I add other toppings?

Yes, you can try pomegranate, grated carrots, or boiled corn for a different taste.

5. Can I make it without chutneys?

Yes, but chutneys add essential chaat flavor.

6. How can I increase the spice level?

You can add more green chutney or sprinkle some more red chili powder while assembling.

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

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

📖 Recipe Card

Idli Chaat Recipe

Course Breakfast

Cuisine Indian

Keyword 30 mins recipes, chaat, chaat recipes, how to make idli chaat, idli chaat, Idli recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings plates

Calories 70kcal

Author Sharmilee J

Ingredients

16 mini idli's
4 tablespoon curd
1 tablespoon big onion chopped finely
1 tiny pinch red chilli powder
¼ teaspoon roasted jeera powder
1 generous pinch chat masala powder
2 teaspoon sweet chutney
2 teaspoon green chutney
⅛ cup plain sev
2 teaspoon butter
coriander leaves to garnish
salt to taste

Instructions

Make idlis in mini idli mould.Carefully scoop it out and let it cool down.
Then in a dosa tawa toast it using butter.
Arrange the mini idlis in the serving plate, first add curd, then add sweet and green chutney then add raw onion,sprinkle roasted jeera powder and chat masala powder.
Finally garnish with sev and coriander leaves.
Serve idli chaat immediately.

Notes

Idlis - You can use leftover idlis , refrigerate for minimum 30 minutes to make it firm while roasting. It will not crumble when refrigerated.

Toasting - Roast on low flame to avoid burning. Yon can deep fry the idlis if you want.

Curd - Use fresh and thick chilled curd for best results.

Chutneys - You can adjust chutney quantity based on spice preference. Sweet chutney and green chutney both are mandatory for this chat as it makes this dish tastier.

Butter - Adds richness, use butter instead of oil for roasting. You can even toast in ghee.

Sev - Add it just before serving to maintain crunch.

Coriander leaves - Use fresh, finely chopped coriander for freshness and aroma.

Onions - Use finely chopped onion for a pleasant crunch.

Spice Powders - Sprinkle spices evenly for balanced spice and flavor.

Nutrition

The post Idli Chaat Recipe appeared first on Sharmis Passions.