Recipes - Page 2 of 67 - Cook with Sharmila

Kodo Millet Dosa | Varagu arisi dosa

April 10, 2024 By Sharmila Kingsly 4 Comments

Kodo Millet dosa is a healthy alternative to the regular dosa prepared with Idli Rice. It goes well with Sambar and chutney.

Millet dosa is a healthy alternative to regular dosa. It tastes just like our Idli Rice Dosa and we have the satisfaction of having a healthy meal.

They also pair well with Chutney and Sambar.

Check out Bajra Dosa and Foxtail millet dosa recipe too.

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What is Millet ?

Millet is a small seeded grain which is similar to Rice. It is rich in fiber and a healthier replacement for rice. They are very popular in the Asian and African continents are they are widely cultivated here.

Pearl Millet, Foxtail Millet, Proso Millet, Little Millet, Finger Millet, Kodo Millet are the most popular and commonly used millets.

About Kodo Millet

Kodo Millet is a type of millet. They are known as arikelu in Telugu, Varagu in Tamil, Varak in Malayalam, Arka in Kanna. Kodo Millet is also known as Kodo in Hindi and Kodra in Punjabi.

Kodo is a great substitute for rice and wheat grains. They are also a rich source of Protein and fiber. The best thing about these crops are they keep us full for a long time. Kodo is widely cultivated in the Decan region or India and a larger amount in Nepal.

Ingredients

Kodo Millet - Use good quality millet. Make sure you wash well before soaking as it has small dirt or stone. Else use Organic millets.

Urad Dal - Gives the fluffy texture to the dosa.

Fenugreek - Fenugreek seeds helps in fermenting the batter easily and acts a natural yeast.

Poha -Adding poha helps in giving a light and airy dosa. Millets usually has a dense texture , so adding poha makes the dosa light and fluffy.

Ghee - ghee adds a amazing flavor to the dosa while cooking.

How to make Kodo Millet Dosa

1. Wash the millet , Urad Dal and fenugreek 3 or 4 times. Soak Kodo Millet, Urad Dal , Fenugreek seeds in water for about 4 hours. Add Poha to same bowl 30 mins before grinding. In a mixer or grinder first blend the Urad Dal like how we grind for dosa to a smooth consistency. Next grind soaked Kodo Millet until smooth.

2. Mix both the Urad Dal and Kodo Millet with hands. Add required salt and water. Combine well with hands and keep the bowl closed. Let the batter ferment overnight or upto 8 hours. Morning the batter would have fermented perfectly. Using a ladle mix the batter once again and add water only if needed and bring it to dosa batter consistency.

3. Heat Dosa tawa. Once its hot take a ladle full of batter and spread on the dosa Tawa. Drizzle ghee. After 30 secs or once the dosa comes out of the pan, flip and cook the next side.

Cook until its crisp and golden. Remove the dos from the tawa. Healthy millet dos is now ready to serve.

Tips & Variations

We can replace kodo millet with any other millet as you prefer.

Makes a perfect filling breakfast or Dinner.

Serving Suggestions

Dosa goes well with Chutney and Sambar. Serving with a dosa of filter coffee and Vadai makes it a ultimate breakfast combo.

All varieties of sambar go well with dosa. We can serve Coconut Chutney or Peanut Chutney with dosa.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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5 from 3 votes

Kodo Millet Dosa | Varagu arisi dosa

Kodo Millet dosa is a healthy alternative to the regular dosa prepared with Idli Rice. It goes well with Sambar and chutney.

Prep Time10

Cook Time2

Soaking Time4

Total Time4 12

Course: Breakfast

Cuisine: Indian

Servings:

Calories: 91kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

Wash the millet , Urad Dal and fenugreek 3 or 4 times. Soak Kodo Millet, Urad Dal , Fenugreek seeds in water for about 4 hours. Add Poha to same bowl 30 mins before grinding.
In a mixer or grinder first blend the Urad Dal like how we grind for dosa to a smooth consistency. Next grind soaked Kodo Millet until smooth.
Mix both the Urad Dal and Kodo Millet with hands. Add required salt and water. Combine well with hands and keep the bowl closed.
Let the batter ferment overnight or upto 8 hours. Morning the batter would have fermented perfectly.
Using a ladle mix the batter once again and add water only if needed and bring it to dosa batter consistency.
Heat Dosa tawa. Once its hot take a ladle full of batter and spread on the dosa Tawa. Drizzle ghee. After 30 secs or once the dosa comes out of the pan, flip and cook the next side.
Cook until its crisp and golden. Remove the dos from the tawa. Healthy millet dos is now ready to serve.

Notes

Tips & Variations

We can replace kodo millet with any other millet as you prefer.

Makes a perfect filling breakfast or Dinner.

Serving Suggestions

Dosa goes well with Chutney and Sambar. Serving with a dosa of filter coffee and Vadai makes it a ultimate breakfast combo.

All varieties of sambar go well with dosa. We can serve Coconut Chutney or Peanut Chutney with dosa.

Nutrition

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Eid Special Sheer Khurma

April 6, 2024 By Sharmila Kingsly 2 Comments

Sheer Khurma is a traditional Muslim breakfast dessert that originated from the Middle East, prepared during Eid or Ramzan.

Ramadan or Ramzan is an important Muslim festival. A variety of wide spread is food is cooked during the time. Sheer Khurma is a important one dessert and is never missed during ramdan.

Check out Beetroot Vermicelli Kheer and Instant Pot Vermicelli Kheer recipes too.

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What is Sheer Kurma

Sheer Khurma is a traditional Muslim breakfast dessert that originated from the Middle East. It is usually prepared during Eid/Ramzan. Sheer Kurma is served after their morning Prayers.

Sheer Khurma literally translates to milk with Dates. It is a milk based pudding prepared with Milk, Vermicelli, Sugar, Dates, nuts, Rose Water, Butter/Ghee.

About the dessert

It is a filling and delicious dessert. Even the hyderabadi cuisine is famous for its version of Sheer Khurma. It was brought to India by the Mughals . Based on the region it is being prepared slight variations may be there in the recipe.

However the principle ingredients are Milk, Dates and Vermicelli. Now let’s see how to prepare Sheer Khurma.

Ingredients

Milk - Always use full fat milk for the kheer. It give the kheer a thick and creamy consistency.

Sugar - We can use sugar or condensed milk for the kheer.

Vermicelli - Usually thin seviyan type vermicelli is preferred for the kheer.

Ghee - Use either ghee or butter to toast the nuts

Nuts and Dates - Give a nice texture and adds richness to sheer khurma

Rose Water - Use rose water for flavoring the kheer.

How to make Sheer Khurma

1.Blanch the nuts and slice them lengthwise or vertically and set aside. Heat pan with butter or ghee and add chopped nuts and roast until aromatic and set aside.

Heat pan with butter or ghee and add chopped nuts and roast until aromatic and set aside.

2. Add thin vermicelli to the same pan and roast.

3. Roast until its light golden brown

4. Next add milk and start cooking the vermicelli. Cook in a medium flame until the vermicelli is cooked.

5. Add required sugar or condensed milk.

6.Combine everything and let the sugar dissolve. Next add rose water.

7.Next add cardamom powder.

8. Combine everything and cook for another 1 mins.

9. Finally add ghee roasted nuts and dates and switch off.

Garnish with Rose petals and serve. Sheer Khurma is ready.

Tips & Variations

Use seviyan type vermicelli for making sheer Khurma. Seviyan is a type of thin vermicelli.

Sheer Khurma gets thick as you cook.

If you feel Sheer Khurma has got thick you can add milk and cook for 2 mins to adjust the consistency and sugar as per taste.

Usually offered as a breakfast dessert for Eid.

Adding Rose water is totally optional but it gives a nice fragrance to the dessert.

We can also garnish with even more dry fruits and nuts while serving.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Masala Paratha

March 22, 2024 By Sharmila Kingsly 3 Comments

Masala Paratha is an Indian Style Flatbread made with whole wheat flour. It is spiced with various spice powders for the flavor which make them flavorful.

Masala Paratha is an awesome, healthy and filling main course. It tastes best with just yogurt or Raita. I usually pack it for travel or lunch boxes, it stays our soft even after hours.

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Why you will love this recipe

Masala paratha makes a whole meal with just yogurt.
If the dough is ready it takes less than 5 mins to prepare a paratha.
A perfect meal for lunch or breakfast.
No curry or side dish required. Goes well with just yogurt.
It is vegan and low carb.

What is Paratha

Paratha is an Indian style Flat bread. They are usually prepared with whole wheat flour, Salt and water. Mix flour with need salt. Slowly add water little by little and knead to a dough. We can do this by hand or stand mixer. The kneaded dough is then rolled and flattened using a rolling pin.

The rolled paratha is then cooked to perfection in a grilled by applying oil or ghee.

We also have so many types of Paratha. Stuffed Paratha , Naan, Pulka, Chapati. Masala Paratha is also a type of paratha.

Ingredients

Whole wheat flour - Usually we use wheat flour or atta to prepare parathas .

Spice powders - I am using a combination of spice powders for preparing masala paratha

Sesame seeds - adds a nutty taste and flavor to paratha

Coriander leaves - adds a lovely texture and taste to paratha

Water - Use water as required to knead paratha. add water little by little while kneading. adding water in one stretch might affect the texture of the dough.

Oil / Ghee - Adds flavor to the paratha ad anyone as you prefer. My recommendation is to use ghee . If you prefer vegan paratha use oil.

How to make Masala Paratha

1.In a mixing bowl add Whole Wheat flour.

2.To this add in all the spice powders one by one mentioned in the ingredients list. Also add sesame seeds and finely chopped coriander leaves.

3. Mix everything with the hand once, next add water little by little and start kneading dough.

4. Knead it to form a soft dough. Finally add 1 tsp oil and knead the dough once again for a min.

Cover it with a kitchen towel and let it rest for about 30 mins.

6. Now pinch a small portion of the dough. Dust the surface with flour.

7. Start rolling to shape paratha. Continue the same for rest of the dough. Make sure the paratha is not too thin.

8. Heat a griddle , once its hot add rolled paratha. Let it cook for 20- 30 sec in a medium flame. You will see small spots on paratha. At this time flip and cook the next side for another 30 secs.

9. Now apply ghee or oil and cook both sides until you see brown spots. The paratha also puffs up and get cooked.

Remove the paratha from the griddle and serve hot with yogurt.

Tips & Variations

Always serve Masala Paratha hot for best results.
Wrap it in an aluminum foil or Parchment paper if packing for lunch box. They stay soft. We can also microwave before serving
Tastes best with simple raita or Yogurt.
My version was less spicy increase or decrease the spiciness according to your taste.
You can also add shredded carrot , zucchini or broccoli or a healthier version.

Storing Options

We can knead the dough and store in fridge for up to 4 days. They taste good. If storing leftovers pack in aluminum wrap or parchment paper and store in air tight container for 4 days. Reheat them in griddle or microwave and serve.

Serving Suggestions

You may serve masala paratha with any curries as you prefer.. I usually serve with spiced yogurt. Whip up yogurt with salt and cumin powder whisk well and spiced yogurt is ready.

They make a very good lunch box option. I serve it as breakfast or lunch.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Channa Masala

March 18, 2024 By Sharmila Kingsly 6 Comments

Channa masala is a delicious Indian style curry prepared with dried garbanzo beans / Chickpeas. It is cooked with onion tomato as a base along with spice powders. It makes and excellent combination for Poori or Roti.

In Indian cuisine flatbreads or Rotis are very popular. Usually they are paired with delicious curries. We have a variety of curries to serve with flatbreads. Few very popular ones are Butter Chicken , Peas Curry.

Chana Masala is a very popular and staple North Indian Curry. It pairs well with poori or Chapati.

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What is Chana Masala ?

Chana Masala is an yummy curry prepared with dried chickpeas. The word channa in Hindi means Chickpeas. We use white chickpeas for North Indian style chana Masala. Onions and tomatoes are sautéd and ground to a fine puree. On top on the onion tomato puree we add the required spice powders and dried chickpeas. Cook them until oil separates and the curry is ready.

Ingredients

Chickpeas - Dried white chickpeas are usually preferred for Chana Masala. Soak them overnight and then pressure cook and use them to the curry.

Whole spices - We temper the curry with whole spices like Bay leaf and few others in ghee or oil. They really enhances the flavor.

Onion, Tomato - Onions and tomatoes are cooked until soft and ground to a puree.

Spice Powders - We use selected spice powders like chili powder, Coriander powder, Turmeric powder, Cumin and Garam Masala.

Ginger - adds a nice flavor to curry. We crush them and use.

Kasoori Methi - Use dried kasoori methi flavor.

Coriander Leaves - Adds a nice taste and flavor to curry.

FAQ's

What is the difference between chole masala and channa masala?

Both channa masala and chole masala are Indian based curries. They are prepared with dried chickpeas or Garbanzo beans and are North Indian dishes. Both goes well with any Flatbreads. However the spices used in both curries are different. Chole is deep brown in color , tea bags are too added to deepen the curry. Channa masala is a onion tomato based curry with spice powders.

Instant Pot Chana Masala

We can also prepare the same curry in Instant Pot. If cooking in Instant Pot cook the dried chickpeas for 30 mins. Once its cooked filter the chickpeas and set aside. Then keep the Instant Pot in saute mode and follow the remining process. Finally after adding chickpeas close and cook for 5 mins in high pressure. Do a quick release and Open after 5 mins. Finally garnish with Kasoori Methi and Coriander leaves.

We can use immersion blender after sautéing the onions and tomatoes to prepare the puree while cooking in Instant Pot.

How to make Channa Masala

1.Soak the chickpeas in water overnight or about 6-7 hours. And cook the soaked Channa to a pressure cooker along with salt and water. Pressure cook for 4 or 5 whistles. Wait till the pressure release on its own and then open the cooker. Chick peas are cooked perfectly now.

If using canned chickpeas skip the above step.

Pressure cook overnight soaked chickpeas for 4 or 5 whistles

2. Heat pan with oil. Once its hot add finely chopped onions. Saute and cook until onion is soft.

3. Next add tomatoes. Cook till they are soft. Now switch off and let everything cool down.

4. Add the cooled onion and tomato to a blender. Along with this add 2 tbsp of cooked chickpeas. Grind to a fine puree and set aside.

5. Heat pan with oil. now add the whole spices. Let them sizzle. Next add crushed ginger saute and cook for few secs or till the raw smell leaves.

6. Now add the ground onion and tomato puree . Also add the required water. We can add 1.5-2 cups of water depending on the gravy consistency. Let everything cook in medium flame for 2 mins.

7. Now add the spice powders .Combine and cook for 5 mins , let the masala cook well and leave oil.

8. Next add the cooked chickpeas.

9. Mix everything and cook in a low flame until the oil separates. Crush Kasoori Methi and add over the curry and switch off.

Garnish with finely chopped coriander leaves and serve hot with poori or roti as you prefer.

Tips & Variations

Chickpea masala curry is vegan and low carb food too.
Goes well with poori or roti.
We can also cook Chana masala in Instant Pot or Pressure Cook.

Serving Suggestions

Channa Masala tastes best when served with Poori . It also goes well with any Flatbread, Roti or Phulka.

Storage Options

Chana Masala stores well in fridge for up to 3 days. We can also freeze them for 2 months. As a prep if we have cooked chickpeas ready the curry gets ready under 30 mins. Else we can also use canned chickpeas.

We can also prepare the onion tomato puree in advance during the weekly meal prep and keep the puree frozen. It reduces the cooking time even more.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Chicken Seekh Kabab - (Air Fryer & Oven)

March 9, 2024 By Sharmila Kingsly Leave a Comment

Chicken seekh kabab is a soft juicy grilled appetizer. It is prepared with a mixture ground meat and spice powders. They are then shaped into cylinders , inserted in skewers and cooked to perfection.

Kebabs are a yummy appetizer. They make a lovely food for any occasions. Kebab taste so good and are very popular in Indian Subcontinent.

There is no piece of meat here unlike the regular grilled chicken. The entire portion of seekh kebab is equally flavorful and the masalas are balanced.

The best thing about the seekh kebab is that it is juicy , delicious and customizable. We can also mix and match our favorite ingredients. They are freezer friendly and perfect for grilling and any parties.

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Why you will love this recipe

Its is so easy to prepare in just 15 mins with some prep. Else you can get them ready under 30 mins.

They are customizable.

Chicken Seekh kebab is a perfect low carb meal.

Ingredients

Chicken - Use either boneless or minced chicken for the kebab. Both works well.

Onion - Adds a nice taste use any variety as you prefer.

Coriander leaves - Use Cilantro or Parsley as you prefer for the flavor.

Ginger garlic paste - a mandatory ingredient for any non veg appetizers. It elevates the taste.

Spice Powders - Using the basic spice powders. Along adding some cardamom and cumin powder for extra kick and flavor.

Corn Flour - We use corn flour for binding the meat. They help the chicken hold firm to the skewers.

FAQ's

How to use skewers ?

If using steel skewers that comes along with oven or if you have one, Wash them and pat dry the moisture. They are good to use.

If using bamboo skewers wash them and keep them soaked in warm water for 20 mins. After that pat dry and use them . If you use without soaking them in water the skewers might get blackened or burnt as you cook.

How to make Chicken Seekh Kebab

1. In a blend rough chop and add boneless chicken cubes.

2. To this add chopped onions and coriander leaves.

3. Next add Cumin powder, Cardamom powder and turmeric powder.

4. Next add Chili powder, Garam Masala , Pepper powder, Salt and ginger garlic paste.

5. Blend everything together.

6. Roughly grind to a coarse mixture.

7. Transfer to a mixing bowl and add corn flour and combine everything.

8. Mix evenly and pinch in a portion. Take skewer sticks too.

9. Shape them as cylinders in the skewer sticks. Repeat for all the chicken mixture.

Air Fryer Method

10. Preheat air fryer at 200 C / 400 F for 5 mins. Next add the kebab in air fryer basket. Brush or spray them with oil.

11. Air fry at 180 C / 356 F for 12 mins. Make sure you flip them once half way( 6 mins) and brush with oil. Delicious chicken seekh kabab are now ready.

Oven Method

If cooking in oven. Preheat the oven at 180 Deg C / 356 F for 10 mins. Arrange the seekh in oven tray and brush with oil.

Cook at 190 Deg C / 374 F for 20 mins. After 10 mins flip sides and brush oil to continue cooking.

Delicious Chicken Seekh Kebab is now ready to serve.

Tips & Variations

We can use minced chicken or boneless chicken for preparing seekh kabab.

If using boneless chicken we should grind them. Else if using minced chicken we can grind the remaining ingredients and prepare kebab.

It makes a great appetizer for any parties or kitty party.

They go well with green chutney for kebabs.

We can also use grated carrot or zucchini if you prefer.

I am preparing the seekh kebab with chicken but the same recipe works well for lamb or beef too.

Serving Suggestions

I serve my chicken seekh kebab with green chutney for grill. They are perfect and a match made.
Other options are mayonnaise and ketchup.
To make a whole meal you can wrap them in lettuce for a low carb version.
you can also wrap them in tortillas along with some cheese, onions and green chutney. Wrap and makes a complete meal.

Storage Options

Seekh kebab stores well and is freezer friendly. It stays good in the fridge for 3 days. You can also freeze the meat mixture without cooking for up to 3 months.
Just thaw before cooking and bring to room temperature. Shape them and cook.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Onion Samosa | Irani Samosa - ( Air Fryer & Stove Top )

February 14, 2024 By Sharmila Kingsly Leave a Comment

Onion Samosa is a crispy fried snack from South Asia. Flaky samosa sheets are folded with a yummy stuffing and sealed perfectly. The sealed samosas are then cooked to perfection.

Samosa is always a delicious snack . We all definitely have fond memories with them. They are so delicious and filling too. One or two samosa with some hot ginger tea will make us delightful evenings.

I know we all are calorie specific and not so comfortable with deep fried snack these days. I have a wonderful solution for this. Air fryer Onion Samosa for the rescue. They give super good and crisp Samosa.

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About Samosa

Samosa is a very Popular South Asian Snack. It is mostly triangular shaped with a pastry cover. Samosa has a spicey stuffing made or either meat or vegetables. Every region in India has different version of samosa. Punjabi Samosa is very popular one, the stuffing is bit different. It has a spicy stuffing made of mashed potato , green peas along with spices.

It is also a very popular Street Food. Samosa Chaat is very popular. They serve it with green chutney and tamarind chutney in a bed of a special korma prepared for chaat along with raw onions and sev. It is too good.

Ingredients

Onion - Use finely chopped onions. Both White or Red Onions work well.

Spice Powders - Using the basic Indian spice powders

Green Chilli - we can also a finely chopped green chilli. My kids don't prefer and i dint not use

Ginger - Another perfect taste factor. Chop finely and add or it goes well with the stuffing.

Coriander leaves - gives a wonderful flavor to the filling.

Corn flour - We use corn flour to prepare a paste. This helps in sealing the samosa.

Samosa Sheets - We can use either homemade made or store bought one.

How to make Onion Samosa

Prepare Stuffing for Samosa

1.In a mixing bowl add finely chopped onions. I am using 2 medium sized onions.

2. To this add finely chopped ginger and Coriander leaves. If you prefer you may also use finely chopped green chilies.

3. Next add the spice powders. I am using Red chili powder, Coriander powder, Cumin powder, Garam Masala , Turmeric powder and Salt.

4. Combine everything. Now the filling for Onion Samosa is ready.

Fold Samosa.

5. In a bowl add corn flour and water and combine without lumps. We use this paste for sticking the folded samosa.

6. Take a samosa sheet. It is rectangle in shape. Fold from one end like a triangle shape.

7. Follow the pattern and fold two more times it will resemble a cone now.

8. Stuff the prepared filling to the cone.

9. Now with the remaining portion of samosa sheet fold once again. To the corner of the samosa spread the prepared corn flour paste.

Shape the samosa sheets and add prepared stuffing.

10. Stick the folded portion and the samosa is now ready to cook. Follow the same pattern for rest of the samosa.

Cook Samosa Method 1 - Air fryer

11. Preheat the air fryer to 400 F / 200 C for 5 mins. Place the prepared samosa in air fryer basket. Brush or Spray oil to the samosa.

12. Air fry at 356 F / 180 C for 12 mins. Make sure you flip them once halfway and brush or spray oil. Healthy air fryer Onions samosas are now ready.

Method 2 - Stove top

13. Heat a heavy pan with oil for deep frying. Once the oil is hot drop in the samosa and fry in a medium flame. Cooking in high flame might burn the samosa , so make sure you cook them in medium to low flame.

14. Once it's golden, crisp, and cooked remove it from the oil and drain in paper towels to remove excess oil. Tasty Onion samosa is now ready.

Tips and Variations

I am using store bought samosa sheets for this recipe. However we can also make them home. Here is the recipe for homemade samosa sheets.

Usually samosa sheets can be seen in the frozen section or freezer in super markets.

We can also replace the onion stuffing with any of your favorite filling.

Makes a perfect snack for any occasions.

Serving Suggestions

Samosas are a great evening snack to go with some hot Tea. Makes a mast combo. We also have them any time of the day as a snack. It goes well with ketchup or Green Chutney.

Storing Options

Samosa tastes good only when served hot and crispy. Do not suggest storing or freezing the cooked Samosa. Instead we can fold the samosa with stuffing and store in air tight boxes for 4 days in fridge. We can also freeze them up to 3 months. Thaw them for a while and fry or air fry as you prefer.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used

Chicken Fajitas Wraps

January 31, 2024 By Sharmila Kingsly Leave a Comment

Chicken Fajitas Wraps is a flavorful and packed easy to make grab and go food. It is wrapped with all the favorite ingredients along with goodness of Cheese. Serve with any dipping Sauce.

Delicious Chicken Fajitas made easily in home in the air fryer. The best thing is the homemade fajita seasonings. It is so fresh and delicious. Wraps comes handy when chicken fajitas are ready.

Just warp in your favourite ingredients and the most delicious protein rich chicken wraps are good to serve.

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Ingredients

Chicken Fajitas – I am using homemade chicken fajitas. If you have store bought ones feel free to use.

Tortillas – I am using millet tortilla for the wraps. Use any of your favourite.

Cheese – Use grated cheese as you prefer. Cheddar or even mozzarella works well.

Spread – Mayonnaise works well as a spread on the tortillas but if you don’t prefer. Feel free to swap with Greek yogurt or Hung curd.

Cilantro - Garnish the spread with finely chopped cilantro or coriander leaves.

How to make Chicken Fajita Wraps

Prepare the Fajita seasoning

1.In a mixing bowl add all the spice powders mentioned under the fajitas seasonings.

2. Combine the spice powders and set aside.

Prepare Chicken Fajitas

3. In a mixing bowl add cleaned chicken breasts.

In a mixing bowl add cleaned chicken breasts. Add oil and pat gently on both the sides.

4. To this add 1 sliced onion. Also add 1 red bell pepper, 1 yellow bell pepper, and 1 green bell pepper. Slice the peppers thinly as well.

5. Add the prepared fajita seasoning on top.

Add the prepared fajita seasoning on top and add oil as well.

6. Toss everything together and combine.

7. Add oil and combine everything once again.

8. Preheat the air fryer at 200 C /400 F for 5 mins.

1. Preheat the air fryer at 200 C /400 F for 5 mins.

9. Arrange the chicken fajitas and cook at 180 C / 356 F for 12-15 mins. make sure you shake the airfryer basket once halfway. Chicken Fajitas is now ready.

Assemble the Fajita Wraps

10. In a griddle heat the tortillas on both the sides for 20 secs. Or simply microwave them for about 10 secs. To the tortillas spread little mayonnaise or hung curd.

11. Top them with prepared chicken fajitas.

And top them with prepared chicken fajitas.

12. And the sprinkle a generous amount of grated cheese and few finely chopped coriander leaves.

Roll the chicken wraps

To roll the wraps, first slightly fold on both the sides as shown in pic.
Next from the bottom keep rolling till the end.

13. Cook the chicken fajitas wrap in a griddle on both the sides for 30 secs each.

Chicken fajitas wrap is now ready to serve. Slice and serve with any favorite dipping sauce as you prefer.

Tips & Variations

Wraps make a perfect grab and go lunch. It is an each option to pack for lunch or even dinner.

If chicken fajitas are ready the wrap gets ready in just 10 mins. Its easy to assemble and serve.

You can top the wrap with extra veggies like carrots or sweet corn if you prefer.

Serving Options

Fajita wraps goes well with mayonnaise, Tahini, ketchup or even our favourite peanut sauce

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used

Capsicum Rice | Capsicum Pulao | Bell Pepper Rice

January 8, 2024 By Sharmila Kingsly 16 Comments

Capsicum Rice or Capsicum Pulao is a simple and quick lunch box dish. It tastes good with just Raita and Chips.

Capsicum has a unique taste. We usually don’t use it as the main ingredient but give this pulao a try, you will definitely get a request to try again. Goes well with just Raita and chips. Such a yummy and simple dish for a busy morning. Now let’s see how to prepare capsicum pulao.

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About Capsicum Rice

Gets ready in just 10 mins.
All you need is some leftover cooked rice.
Makes a perfect lunch box with just raita or chips.
Perfect for a busy working day.
It is vegan.
Easy to customize.

Ingredients

Capsicum rice Ingredients are very minimal , however they provide an aromatic rice pilaf.

Whole spices - We are sauteing the whole spices in ghee of oil , they add a rich aroma to pulao. I am using fennel seeds , cinnamon, cardamom, Bay leaf

Green Chili - For the spice . Adjust the no of green chili as per you preferred spice levels.

Cashew - Adds a nice crunch to the pulao.

Onions - Use finely chopped red or white onions.

Ginger garlic paste - Gives an nice flavor to capsicum bath.

Capsicum - Use any color evenly cut bell peppers. I am using red , green and yellow.

Spice powders - Very minimal spice powders we use. Garam Masala , Cumin powder along with salt for taste.

Rice - I prefer using cooked basmati rice for the pulao. But you may use the normal white or brown rice as you prefer.

Coriander Leaves - Finely chop and garnish over the pulao.

FAQ's

What can you pair with capsicum rice ?

Capsicum rice goes well with a simple raita and chips. You can also pair them up with potato fry or any non veg appetizer

Is capsicum rice vegan ?

Totally vegan. If you are specific about the vegan option make sure you do not use ghee. Use oil instead. I prefer coconut oil or ground nut oil.

How to make Capsicum Rice / Pulao

Heat ghee or Oil in a Pan. Once its hot add Fennel seeds, Bay leaf, and Cinnamon stick. Also add cashew nut, Cardamom and slit green chilli.

Saute for a min and then add ginger garlic paste cook till raw smell leaves.

Next, add finely chopped onion and saute till they become glossy.

Next add chopped capsicum or Bell Pepper. Saute for a few mins let it retain its crunchy texture no need to cook fully.

Add chopped capsicum. Saute for a few mins let it retain its crunchy texture no need to cook fully.

We can add the spice powders now. I am using the basic Cumin powder , Garam Masala along with required Salt. combine and cook for a min in low flame.

Now add the cooked rice and combine gently.

Switch off the flame and garnish with finely chopped coriander leaves.

Capsicum pulao is now ready to serve.

Tips & Variations

For a healthy meal you can also use cooked quinoa or millets instead of rice. They work well.

Add more vegetables are even tofu / paneer if you prefer. Veggies that gets cooked quicky works well here.

You may add carrots , Peas, Corn they make the rich more nutritious and colorful.

As a variation we can also use paruppu podi , curry leaves podi for the rice.

Serving Options

Bell pepper rice goes well with raita and chips. We can also serve with chicken 65 if you are looking for non veg option. For veg option you may use paneer balls or even baby corn fries

Storing Options

We can store capcicum rice in the fridge for 2 days. While serving heat in microwave and serve. Do not recommend freezing.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2018. Its now updated with new Recipe card, Pictures and Content.

Paneer Biryani | Easy Pressure Cooker Paneer Biryani

January 6, 2024 By Sharmila Kingsly 10 Comments

Paneer Biryani is an easy one pot meal in just 40 mins. It makes a delicious whole meal to pair with some raita or chips.

Biryani is the most favorite dish to many including me. Traditionally biryani is made by marinating meat and then layer cooked with rice ,meat and aromatic spices. This paneer biryani in cooker is a quick one post rice. It gets ready in hardly 40 mins from scratch.

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Homemade Paneer

Paneer is a soft pillowy milk solids made into a firm block. We can easily prepare our homemade paneer. To prepare paneer boil milk and curdle it with lemon , vinegar or yogurt. Collect the milk solids and press them using a paneer press or with any other weight to form a firm block. Slice and use the paneer to ay dishes as you prefer.

Paneer is a very good source of protein and goes well into a variety of dishes. I have a lot of dishes in blog made with paneer.

Ingredients

Basmati Rice - Make sure you use any good brand long grain basmati Rice. My preference is India Gate.

Onion , Tomato - As always any biryani has these two ingredients as the base .

Ginger garlic paste - Adds a delicious flavor to the biryani

Panner - Use firm panner. You may also replace paneer with tofu if you prefer plant based.

Whole spices - Adds the biryani fragrance and enhances the taste.

Spice powders - Uses the basic spice powders like red chili powder, garam masala and a hint of turmeric powder.

Yogurt - Balances the taste of biryani , its a must add.

Mint , Coriander Leaves - Adds to the aroma of biryani.

FAQ's

What are the variations in paneer biryani ?

There are so many types of biryani prepared with this yummy milk solid goodness. I already posted paneer tikka biryani , Achari Paneer Biryani in blog.
Few popular ones are Paneer Dum Biryani , Veg Paneer Biryani ,paneer biryani hyderabadi style ,paneer makhani biryani.

How to make Paneer Biryani

1. Heat a pressure cooker with oil/ghee. Once it’s hot add the whole spices, green chili and cashew nuts. Saute until its aromatic and the colour of cashews change to slight golden.

2. Next add sliced onions. Cook till the onions are glossy.

3. And then add Mint and coriander leaves. Saute till they shrink. Cook in a medium flame.

4. Next add ginger garlic paste and saute till the raw smell leaves.

5. After that add the sliced tomato and cook till they are soft.

6. Next add all the spice powders. Combine and cook for a min.

7. Now add yogurt / Curd. combine and cook till the masala leaves oil.

8. Now add Paneer cubes. Slice into any shapes as you prefer. You can slice them into cubes or triangles.

9. Meanwhile soak in the Basmati Rice in water for 30 mins. drain the water completely after soaking for 30 mins and keep it ready. Next add the Basmati Rice and fry for a min.

10. Meanwhile soak in the Basmati Rice in water for 30 mins. drain the water completely after soaking for 30 mins and keep it ready. Next add the Basmati Rice and fry for a min.

Next add the Basmati Rice and fry for a min.

11. Now add the measured water and mix well. Check for salt and add if required. Also add Lemon juice and wait it comes to a boil and then close the pressure cooker. Once the steams come rigorously put the whistle on the cooker and cook for 3 more mins in a high flame and then switch off the cooker.

12. Wait till the pressure subsides on its own and then open the cooker. Delicious Paneer Biryani in pressure cooker is now ready. Gently fluff the rice without breaking the grains and serve hot.

Tips & Variations

Paneer is very delicate , so always use firm paneer for biryani. Else there is a chance of paneer crumbling as it cooked.

Panner is usually added towards the end while preparing biryani , as it gets cooked quickly.

We can prepare the same biryani in Instant Pot too.

To Prepare Instant Pot Paneer Biryani , follow the same recipe by keep the IP in sauté mode. Use 2 cups of water for every 1 cup of rice and finally cook in pressure cook mode for 5 mins. After cooking time do a quick release.

Biryani goes well with a side of Raita ( Yogurt dip ).

Serving Suggestions

This easy paneer biryani recipe makes a perfect wholesome meal along with some raita and chips. Other sides you can serve with biryani Khoya Kaju Masala , Chettinad Mushroom gravy.

Storage Options

We can store the paneer biryani in the fridge for up to 2 days. While serving reheat in microwave for 1 - 1.30 mins and serve hot. I do not recommend freezing or over storing the biryani , as it looses the freshness and taste.

While storing in fridge make sure you use an air tight container or any tightly sealed fridge box.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Banana Chocolate Chunk Muffins | Easy Banana Chocolate Muffins

January 2, 2024 By Sharmila Kingsly Leave a Comment

Banana Chocolate Chunk Muffins are an easy one bowl snack. It is eggless and has the goodness of chocolate and bananas. They go well as a breakfast or as a snack.

Chocolate and Banana makes and extra ordinary combination. They pair really well together . These easy chocolate banana muffins are made with just one bowl of ingredients. They make an amazing bake for the weekend. If yo have some over ripe banana , I bet you can put them into good use.

Check out my Vegan Banana Muffins and Walnut Banana Muffin recipes too.

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Moist Banana Chocolate Chunk Muffins

If you love bananas in bakes then these yummy chocolatey muffins are definite in your pick. They are soft , moist and a one bowl muffin. They are perfect go pack for snack box and an easy grab and go breakfast too.

Ingredients

Flour - As always use white flour or you can also try half and half wheat and white flour.

Banana - Always use overripe banana. They yield soft moist muffins.

Sugar - You can use white or brown sugar. If using brown sugar it might slightly change the colour.

Baking Powder - It gives the airy texture to the muffins.

Oil - Use any flavorless cooking oil.

Vanilla - Use good quality pure vanilla extract.

Salt - A pinch of salt always elevates the taste in any dessert.

Chocolate - For the extra add on goodness . I prefer dark chocolate. They go really well with banana. You may use any of your favorite chocolate or even chocolate chips.

FAQ's

How to choose banana for muffins ?

Always pick an overly ripe banana for muffins. They are soft and the texture is apt for muffins.

Can i make this banana chocolate muffins Vegan ?

We can definitely substitute the ingredients to make it vegan Chocolate chunk muffins. Almost all ingredients here are plant based , make sure you choose dairy free chocolate too.

How to make Banana Chocolate Chunk Muffins

1.In a mixing bowl add 2 large bananas ( approximately ¾ cup after mashing ). Over ripe banana works best for this recipe .

2. Mash the bananas using a fork until its mashed well.

3. Now add ¼ cup cooking oil. Use any flavorless oil

4. Also add 1 tsp Vanilla extract. combine everything

5. Next add in ¼ cup powdered sugar and mix well till it dissolves .

6. Sift together ¾ cup All Purpose Flour , 1 tsp of Baking powder and a pinch of Salt well.

7. Combine everything together gently with a spatula or a whisk without any lumps. And then add ¾ cups of dark chocolate chunks. I roughly chopped dark chocolate and added. You may add any chocolate as you prefer.

8. Whisk everything together and the muffin batter is ready.

9. Prepare a muffin tray with muffin liners. Scoop out equal portion of batter in all muffin liners. Fill ¾ th of the muffin liners. Top it with more chocolate chunks.

Prepare a muffin tray with muffin liners. Scoop out equal portion of batter in all muffin liners. Fill ¾ th of the muffin liners. Top it with more chocolate chunks.

10. Preheat the oven at 374 F (190 deg C) for 10 min and the bake the muffin in 374 F (190 deg C) for about 30 mins or till done.

Easy Banana Chocolate chunk muffins are now ready.

Tips & Variations

chocolate chunk banana muffins are soft and moist as its a no butter cake.
Banana muffins taste best the next day.
I prefer adding dark chocolate to the chocolate chunk cupcakes. However feel free to substitute with any of your favorite chocolate or chocolate chips too.
You may also replace chocolate chunks with equal portions of nuts or dry fruits . In case you want to skip chocolate.
This recipe yields 7 muffins approximately. You can also double or tripe the recipe if you prefer.
I am adding ⅓ cup of chocolate chunks. You may also add more if you prefer.

Serving Options

They make an amazing breakfast or snack. Serve them with milk and fruits or cereal for a wholesome breakfast.

Storage Suggestions

Store well in room temperature for 2 days and we can refrigerate for up to 4 days. Banana Muffins freeze well too. You can store in zip lock bags and freeze. Just before serving you can microwave them for 30 - 40 secs and serve. Or simply thaw them to room temperature and serve.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

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