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Macaroni and Cheese Recipe - How to make Mac and Cheese Recipe - Cheese Pasta

Macaroni and Cheese Recipe - How to make Mac and Cheese Recipe - Cheese Pasta

Macaroni and Cheese Recipe 
Prep Time: 5 mins|Cook time: 15 mins|  Serves: 2 - 3

Author:Hari Chandana P
Cuisine: World
Recipe type: Main
Recipe adapted from The Kitchn

Ingredients:

  • 2 cups Pasta, any shape
  • ¾ cup Milk ( ½ cup + ½ cup, divided)
  • 1.5 cups Grated Cheese (Cheddar or any melting cheese)
  • 1 tablespoon All Purpose Flour / Maida
  • Salt to taste
  • Pepper Powder as needed
Instructions:
  • Bring water to a boil in a big vessel with salt.
  • Add pasta and boil until cooked. 
  • Do not overcook the pasta. It should be firm to bite, yet cooked through. 

  • Drain water and rinse with cold water. Drain and keep it aside.
  • Dilute the flour in ¼ cup of milk and keep it aside.

  • Warm ½ cup of milk in the saucepan over medium flame.
  • Add the flour and milk to the warm milk and continue stirring until the milk thickens slightly.

  • Turn the heat to low. Add the grated cheese and salt and stir well until the cheese has melted.

  • When the sauce is smooth and creamy, remove the pan from the flame.

  • Add the cooked pasta to the cheese sauce.

  • Combine until well coated.

  • Sprinkle some pepper powder and serve immediately while still warm.
  • If the sauce is dry after cooing, add little milk and reheat to make it creamy again.

Eggless Quinoa Banana Almond Muffins Recipe - How to make Quinoa Muffins

how to make quinoa muffins recipe, blendwithspices.com

If you are looking for more eggless baking recipes then do check Wheat Banana Choco Chip Muffins, Chocolate Cooker Cake, Strawberry Lamingtons, Wheat Oat Almond Cookies and Eggless Mango Tutti Frutti Cake.

Eggless Quinoa Banana Almond Muffins Recipe
 
Prep Time: 15 mins|Cook time: 60 mins|  Makes: 6 big muffins

Author:Hari Chandana P
Cuisine: World
Recipe type: Snack, dessert
Recipe inspiration: Martha Stewart

Ingredients:

  • ½ cup Quinoa
  • 1 Ripe Banana (approx. ¼ cup pulp)
  • 1 cup All Purpose Flour
  • ½ cup Sugar
  • ¼ cup Chopped Almonds
  • ¾ teaspoon Baking Powder
  • ½ cup Milk, boiled and cooled
  • 2 tablespoon Oil
  • 1 teaspoon Vanilla Essence
  • ½ teaspoon Salt
  • ¼ teaspoon Baking Soda
how to make eggless muffins with quinoa, healthy quinoa recipes, blendwithspices.com

Instructions:

  • Rinse and cook the quinoa with one cup of water until soft. Do not overcook the quinoa. It should not be mushy. Let it cool completely.
  • Preheat the oven to 180 degree C.
  • Line a muffin pan or muffin cups with paper liners and set aside.
  • Whisk the flour, salt, baking powder and sugar to ensure even mixing.
  • In a mixing bowl, combine the mashed banana, oil, vanilla essence and milk and mix until well combined.
easy quinoa baking recipes, blendwithspices.com
  • Add flour mixture and cooked quinoa to the milk mixture and mix until just combine. Do not overmix the batter.
  • Fill each muffin cup ¾ full with batter and top with some almond slices.
  • Immediately place them in the preheated oven and bake for 35 - 45 minutes or until toothpick inserted into the center of a muffin comes out clean.
  • Cool muffins in pan for few minutes and  transfer to a wire rack. let them cool completely.
  • Serve as breakfast, snack or dessert.
You might also like to check these recipes:

Veg Hakka Noodles Recipe, How to make Vegetable Hakka Noodles Recipe

how to make veg hakka noodles recipe, indo chinese recipes, blendwithspices.com
Print Recipe

Veg Hakka Noodles Recipe

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indo Chinese
Servings: 2
Author: Hari Chandana Ponnaluri

Ingredients

  • 1.5 cups Noodles
  • 1 Capsicum, chopped lengthwise
  • ½ - ¾ cup Cabbage, chopped lengthwise
  • 1 Carrot, chopped lengthwise
  • ¼ cup Spring Onion, chopped finely (white & green part)
  • 2 tablespoon Olive Oil
  • 2 - 3 Large Garlic Cloves
  • 2 teaspoon Soya Sauce
  • 2 teaspoon Chilli Sauce I used red chillli sauce
  • 1 teaspoon Tomato Sauce
  • ¼ teaspoon Vinegar

Instructions

  • Cook the noodles by following the instructions given in the pack or boil water in a vessel with little salt and ¼ teaspoon of oil and cook the noodles until soft.
  • Drain water and rinse with cold water. Keep it aside.
  • Heat oil in a heavy bottomed pan. Add the chopped garlic and fry for a minute.
  • Then add the chopped spring onions, carrots, cabbage and stir fry for 3 – 4 over high flame.
  • Now add the chopped capsicum to it and stir fry over high flame for 6 – 8 minutes or till the edges of the veggies starts to light brown.
  • When the veggies are cooked and still crunchy, add the soya sauce, tomato sauce, chilli sauce and saute for a minute.
  • Now add the salt, pepper powder and vinegar and mix well.
  • Add the cooked noodle and saute for 2 minutes on high flame.
  • Remove from the flame and serve hot with tomato ketchup or manchurian.

Notes

  1. Fry the vegetables always over high flame.
  2. Do not overcook the noodles. They should be cooked but not mushy.
  3. You can skip the vinegar if you don’t have.
  4. Use green or red chilli sauce. I’ve used red chilli sauce.
  5. Do not add more than 2 teaspoons of soya sauce as it tastes bitter.
  6. Add a small onion along with vegetables if you want.
  7. You can use any cooking oil but olive oil gives a nice flavor.
Instructions:
  • Cook the noodles by following the instructions given in the pack or boil water in a vessel with little salt and ¼ teaspoon of oil and cook the noodles until soft.
  • Drain water and rinse with cold water. Keep it aside.
veg hakka noodles recipes, how to make hakka noodles
  • Heat oil in a heavy bottomed pan. Add the chopped garlic and fry for a minute.
  • Then add the chopped spring onions, carrots, cabbage and stir fry for 3 - 4 over high flame.
vegetable hakka noodles recipe
  • Now add the chopped capsicum to it and stir fry over high flame for 6 - 8 minutes or till the edges of the veggies starts to light brown.
  • When the veggies are cooked and still crunchy, add the soya sauce, tomato sauce, chilli sauce and saute for a minute.
  • Now add the salt, pepper powder and vinegar and mix well.
  • Add the cooked noodle and saute for 2 minutes on high flame.
how to make vegetable hakka noodles recipe, blendwithspices.com
  • Remove from the flame and serve hot with tomato ketchup or manchurian.
Notes:
  1. Fry the vegetables always over high flame.
  2. Do not overcook the noodles. They should be cooked but not mushy.
  3. You can skip the vinegar if you don't have.
  4. Use green or red chilli sauce. I've used red chilli sauce.
  5. Do not add more than 2 teaspoons of soya sauce as it tastes bitter.
  6. Add a small onion along with vegetables if you want.
  7. You can use any cooking oil but olive oil gives a nice flavor.

Spinach Bread Pizza

Spinach Bread Pizza is an easy snack made with bread slices, spinach and cheese. It is simple, comforting, and perfect for busy evenings or after-school cravings.

If you enjoy making quick snacks like this, you might also like my Chocolate Sandwich, Peanut Butter Strawberry Sandwich, and Avocado Cherry Tomato Toast.

Homemade spinach bread pizzas are served on plates along with a cup of tea.

Quick Look: Spinach Bread Pizza Recipe

  • Prep Time: 10 Minutes
  • Cook Time: 7 Minutes
  • Total Time: 17 Minutes
  • Servings: 2
  • Difficulty: Easy, perfect quick snacks or busy weeknights.
  • Dietary info: Vegetarian, egg-free.

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About Spinach Bread Pizza

Spinach bread pizza is a quick, homemade version of pizza using regular bread slices instead of pizza dough. It is another variation of my bread pizza recipe. Bread pizza is one of those quick recipes you can make when you do not feel like kneading pizza dough.

Instead of preparing a base from scratch, simply top a bread slice with tomato sauce or pizza sauce, spinach, onion, cheese and seasonings and bake until the cheese melts. It is not meant to replace the traditional pizza that we all love, but it is more of a quick snack when you are pressed for time or having cheese cravings.

This kind of pizza recipe works for busy days, for after-school snacks, or as a light meal when you don't want to spend too much time in the kitchen.

If you are looking for easy snack recipes, try my Chocodilla, Chocolate Sandwich, and Sprinkle Sandwich.

Homemade spinach bread pizzas are served on plates along with a cup of tea.

Why you'll love this recipe:

  • This recipe is very convenient and time-saving.
  • It comes together quickly without much preparation.
  • You don't need to make pizza dough.
  • It can be made for breakfast, snack, or even a light meal.
  • You can easily adjust the toppings.

Ingredients & Substitutions

Bread Slices - Use regular white bread or brown bread slices. You can use whatever you have in hand.

Spinach - Use fresh spinach. Wash and finely chop it so it cooks evenly while baking.

Cheese - I have used mozzarella cheese in this recipe, but you can also use processed cheese, cheddar cheese, or any cheese you prefer. Mixed cheeses can also be used. Make sure you are using enough cheese to cover the spinach well.

Sauce - Pizza sauce adds a classic Italian pizza flavor and moisture. You can also replace it with tomato sauce or tomato ketchup.

Seasonings - Use dried oregano or mixed Italian herbs for a wonderful flavor. You can also sprinkle some red chili flakes to add some heat.

Onion - I have used thinly sliced onion for a slight crunch and flavor.

Garlic - Finely chopped or minced garlic gives a nice aroma. You can also swap it with garlic powder.

A full ingredient list with exact amounts can be found in the recipe card below.

Variations

Add finely chopped vegetables like capsicum / bell pepper, sweet corn, tomato or zucchini along with spinach.

You can also top spinach bread pizza with sliced olives and jalapenos.

Instead of pizza sauce or tomato ketchup, you can try pesto, alfredo or barbecue sauce for a different flavor.

How to Make Spinach Bread Pizza

Start the preparation by preheating the oven to 200 degrees C.

Peel and slice an onion into thin slices and set aside. Finely chop the washed spinach and set aside.

Peel and finely chop or mince garlic.

Pizza sauce, spinach, onion, cheese and seasonings are added to the bread slices and arranged on a lined baking tray to make homemade spinach bread pizza

Arrange 4 slices of bread on a lined baking tray. Spread a thin layer of pizza sauce or tomato ketchup evenly on one side of the bread slices.

Then top the bread slices with sliced onion, chopped garlic, and chopped spinach.

Sprinkle salt, ground black pepper, and oregano or any seasoning you are using.

Generously top each slice with grated cheese to cover spinach well.

Bake them in the preheated oven for about 6-9 minutes or until the cheese melts and the edges of the bread turn slightly crisp.

Once it is done, remove from the oven and sprinkle more ground black pepper or red chili flakes if needed. Serve immediately while hot and cheesy.

Toasting on stovetop:

If you want to cook them on a stovetop, place the topped bread slice in a pan and cook it covered over a low flame until the cheese melts and the bottom becomes golden brown.

Tips & Notes:

  • Use fresh and high quality ingredients for the best results.
  • Chop spinach finely. Since it goes on raw, smaller pieces cook better. It will also sit nicely on the bread slice without falling off.
  • Do not overload the toppings, as it will make the bread soggy.
  • You should use enough cheese for the best pizza. Cheese holds everything together. If you don't add enough cheese, the toppings will be dry.

Serving suggestions

Bread pizzas are best served hot, straight from the oven or pan.

You can serve it as a snack with a cup of coffee or tea. It also works well for a quick breakfast or light dinner on busy days.

Storage suggestions

Spinach bread pizza is best eaten while the bread is crisp and the cheese is still soft. If there are any leftovers, let them cool completely and store them in an airtight container in the refrigerator for up to a day.

To reheat them, place the pizzas on a pan or in an oven until warmed through.

More Spinach Recipes

If you tried this Spinach Bread Pizza Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!

Print Recipe

Spinach Bread Pizza Recipe

Spinach Bread Pizza is an easy snack made with bread slices, spinach and cheese. It is simple, comforting, and perfect for busy evenings or after-school cravings.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Breakfast, Snack
Cuisine: International, World
Keyword: snack with bread, spinach bread pizza recipe
Servings: 2
Calories: 276kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 4 Bread Slices
  • 6 Tablespoons Grated Mozzarella Cheese (or any other melting cheese)
  • ¼ Cup Spinach (Washed and chopped)
  • Few Slices of Onion
  • 1 Garlic Clove
  • 2 Tablespoons Pizza Sauce or Tomato Ketchup
  • ½ Teaspoon Dried Oregano (or mixed Italian herbs)

Instructions

  • Preheat the oven to 200 degrees C.
  • Arrange 4 slices of bread on a lined baking tray. Spread a thin layer of pizza sauce or tomato ketchup evenly on one side of the bread slices.
  • Then top the bread slices with sliced onion, chopped garlic, and chopped spinach.
  • Sprinkle salt, ground black pepper, and oregano or any seasoning you are using.
  • Generously top each slice with grated cheese to cover spinach well.
  • Bake them in the preheated oven for about 6-9 minutes or until the cheese melts and the edges of the bread turn slightly crisp.
  • Once it is done, remove from the oven and sprinkle more ground black pepper or red chili flakes if needed. Serve immediately while hot and cheesy.

Notes

  • Chop spinach finely. Since it goes on raw, smaller pieces cook better. It will also sit nicely on the bread slice without falling off.
  • Do not overload the toppings, as it will make the bread soggy.
  • You should use enough cheese for the best pizza. Cheese holds everything together. If you don't add enough cheese, the toppings will be dry.
     

Nutrition

Calories: 276kcal | Carbohydrates: 27g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 591mg | Potassium: 170mg | Fiber: 2g | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 3mg | Calcium: 346mg | Iron: 2mg

Eggless Chocolate Chip Crescent Cookies Recipe - Eggless Cookies

Choco Chip Crescent Cookies - Easy, simple and gorgeous cookies for Christmas, parties or any occasion. They are the best with a cup of coffee or tea.

Chocolate Chip Crescent Cookies Recipe -  These cookies are delicious, easy, eggless and perfect for Christmas, parties or gifting. These crescent cookies will be an absolute treat with tea or coffee.

Few More Eggless Cookie Recipes:

Chocolate Chip Crescent Cookies Recipe below:

Print Recipe

Eggless Chocolate Chip Crescent Cookies Recipe

Delicious and beautiful crescent cookies with chocolate chips. A perfect treat for Christmas or gifting.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Baking, Cookies, Snack
Cuisine: International
Keyword: cookies for christmas, Eggless Baking, Eggless Cookies
Servings: 65 small cookies
Calories: 30kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 ¼ cup All Purpose Flour
  • 6 tablespoon Chocolate Chips
  • ½ cup Unsalted Butter
  • ¼ cup Powdered Sugar plus more for dusting
  • 1 teaspoon Vanilla Essence
  • ⅛ teaspoon Salt

Instructions

  • Combine the butter and powdered sugar in a mixing bowl and whisk until light and creamy.
  • Add the vanilla essence and salt and mix well.
  • Add the flour and chocolate chips and mix until well combined.
  • Make it into a soft dough.
  • Wrap the dough in a plastic wrap and refrigerate for about 40 – 60 minutes.
  • Preheat oven to 180 degrees C.
  • Line a baking tray with parchment paper and set aside.
  • Remove the dough from the refrigerator.
  • Dust the work surface with little flour and roll the dough into ¼ inch thickness.
  • If the dough is very stiff to be rolled, let it sit at room temperature for a few minutes.
  • Cut the cookies with a cookie cutter and place them on the prepared baking tray.
  • Bake them in the preheated oven at 180 degree C for about 10 – 15 minutes or until lightly browned on edges.
  • Let them cool slightly.
  • When the cookies are still warm, sprinkle the powdered sugar on the top of the cookies or dip the warm cookies into the sugar powder.
  • Let them cool completely and store in an airtight container.

Nutrition

Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 6mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Calcium: 2mg | Iron: 0.1mg

Eggless Choco Chip Crescent Cookies Recipe with Step by Step photos:

  • Combine the unsalted butter and powdered sugar in a mixing bowl and mix until smooth and creamy. The butter should be at room temperature.
  • Add vanilla essence and salt to the butter mixture and combine. If you want to use the vanilla extract instead of vanilla essence, use half of the required measurement.

  • Now add the plain flour and chocolate chips to the butter and combine well.
  • Make it into a soft dough. If you feel the dough is dry, sprinkle a teaspoon of milk and knead it again to make a smooth and soft dough.
  • Wrap the dough in a plastic wrap and refrigerate for about 40 - 60 minutes.
  • Preheat oven to 180 degrees C.

  • Remove the dough from the refrigerator.
  • Dust the work surface with little flour and roll the dough into ¼ inch thickness.
  • If the dough is very stiff to be rolled, let it sit at room temperature for a few minutes. But, the dough must be chilled before baking.
  • Cut the cookies with your favorite cookie cutter to shape them.
  • Place them on the prepared baking tray.
  • Bake them in the preheated oven at 180 degrees C for about 10 - 15 minutes or until lightly browned on edges.
  • Let them cool slightly.
  • When the cookies are still warm, sprinkle the powdered sugar on the top of the cookies or dip the warm cookies into the sugar powder.
  • Let them cool completely before you store them in an airtight container.

 

Double Ka Meetha Recipe - How to make Hyderabadi Double Ka Meetha Recipe - Ramadan Recipes

Hyderabadi double ka meetha with nuts in a bowl

Print Recipe

Hyderabadi Double Ka Meetha

How to Make Double Ka Meetha Recipe - Traditional Hyderabadi Dessert with bread slices and milk
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: Indian
Servings: 4
Author: Hari Chandana Ponnaluri

Ingredients

  • 10 Milk Bread Slices
  • 2 cups Milk
  • 1 cup Sugar
  • 1 cup Water for sugar syrup
  • ½ teaspoon Cardamom Powder
  • Cashews raisins and almonds as needed
  • A Pinch of Saffron optional
  • Oil for deep frying

Instructions

  • Bring milk to a boil in a heavy bottomed wide pan.
  • Once boiled, add the saffron and let it boil until the milk quantity is reduced to half. Keep stirring occasionally.
  • Turn off the flame and keep it aside to cool.
  • Remove the brown edges of the bread slices and cut them into pieces.
  • Heat oil in a pan for deep frying and fry the bread pieces till crisp and golden brown evenly.
  • Drain them on paper towels and set aside.
  • Combine the sugar and water in a pan and mix until the sugar dissolves completely.
  • Boil the syrup for few minutes on medium flame. Add the cardamom powder to it.
  • Now add the fried bread pieces and mix well to coat the syrup well.
  • Let it simmer for couple of minutes.
  • Now add the prepared milk to it and combine.
  • Let it cook over medium flame for about 5 -10 minutes or until the milk evaporates. It should not be dry and mushy.
  • Add the dry fruits and combine well.
  • Serve warm or chilled.

How to Make Double Ka Meetha Recipe with Step by Step Photos:

  • Bring milk to a boil in a heavy bottomed wide pan.

Boiling milk for double ka meetha

  • Once the milk is boiled, add the saffron and let it boil until the milk quantity is reduced to half. If you are not sure, carefully measure the reduced milk. You will get one cup of reduced milk. Keep stirring occasionally.

making double ka meetha dessert at home

  • Turn off the flame and keep it aside to cool.

making double ka meetha recipe

  • Remove the brown edges of the bread slices and cut them into pieces.
  • Heat oil in a pan for deep frying the bread slices and fry them till they are crisp and golden brown evenly.

fried bread slices for double ka meetha recipe

  • Drain them on paper towels and set aside.

making sugar syrup for hyderabadi double ka meetha

  • Combine the sugar and water in a pan and mix until the sugar dissolves completely.
  • Boil the syrup for few minutes on medium flame. Add the cardamom powder to it.

adding fried bread slices to the sugar syrup to make double ka meetha

  • Now add the fried bread pieces and mix very well to coat the syrup well.
  • Let it simmer for a couple of minutes.

making double ka meetha

  • Now add the prepared milk to it and combine.

  • Let it cook over medium flame for about 5 -10 minutes or until the milk evaporates. It should not be dry and mushy.

  • Add the dry fruits and combine well.
  • Serve warm or chilled.
You might also like to check these recipes:

Chura Matar Recipe - How to make Banarasi Matar Poha Recipe - Healthy Indian Breakfast Recipes

Chura Matar Recipe - An easy, quick and delicious Indian breakfast recipe with poha, green peas, coriander leaves and some spices. 
chura matar recipe, how to make peas poha, indian breakfast recipes

What does Poha mean?

Poha is flattened rice / beaten rice or dry rice flakes. It is a popularly known ingredient across India and used in a wide range of dishes including breakfast, lunch, snack and dessert recipes.

What is Chura Matar?

Poha is one of the best Indian breakfast recipes which is healthy and very easy to prepare. In India, every state has its own poha variation and Chura Matar is Banarasi style of making the classic poha. This can also be served as an evening snack with a cup of hot coffee.

What is Chura Matar made of?

Chura Matar or Matar Poha is a kind of dish that doesn't require onion and garlic. The main ingredients of this Indian Street Food are green peas and cilantro. In general, poha needs to be soaked in water before you prepare a dish. But you will have to soak them in milk instead of water in this case.

Which kind of Poha is used to make Banarasi Poha?

You shouldn't use a thin variety of Poha in this recipe. Thick or medium-thick poha will work well.

Few More Poha Recipes:

How to Make Chura Matar Recipe Video below:

Print Recipe
5 from 1 vote

Banarasi Chura Matar Recipe

A popular Banarasi breakfast made with poha, green peas and coriander leaves. Healthy, delicious and very quick recipe.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Snack
Cuisine: Indian
Keyword: authentic, easy breakfast, healthy snack, Indian breakfast
Servings: 2 people
Calories: 597kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1.5 cups Poha ( Thick Flattened Rice )
  • 1.5 cup Green Peas
  • ½ cup Milk
  • ½ cup Coriander Leaves
  • 2 teaspoon Chopped Ginger
  • 2 Green Chillies
  • 1 teaspoon Garam Masala
  • ½ teaspoon Turmeric Powder optional
  • ½ teaspoon Black Pepper Powder
  • 1 - 2 teaspoon Sugar
  • ½ teaspoon Cumin Seeds
  • 2 tablespoon Lemon Juice
  • 2 tablespoon Oil
  • Salt to taste

Instructions

  • Soak the poha in milk for 15 minutes and keep it aside.
  • Wash and chop the coriander leaves and set aside.
  • Heat oil in a pan and add the cumin seeds and fry until aromatic.
  • Add the chopped ginger and green chillies and fry for a couple of minutes.
  • Add the green peas to it and fry for 2 minutes.
  • Add the chopped coriander leaves and mix well.
  • Add turmeric powder, salt, sugar and pepper powder and combine well.
  • Add little water. Cover with a lid and let it cook until the peas are cooked and water is evaporated.
  • Now add the soaked poha to it and mix until well combined. Adjust the salt.
  • Cover with a lid and let it cook another 5 minutes on a low flame.
  • Finally add the garam masala and lemon juice. Mix everything until well combined and turn off the flame.
  • Serve hot with a cup of tea or coffee.

Video

YouTube video

Notes

Turmeric powder is completely optional.

Nutrition

Calories: 597kcal | Carbohydrates: 96g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 185mg | Potassium: 430mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1200IU | Vitamin C: 55.8mg | Calcium: 96mg | Iron: 2.8mg

Banarasi Matar Poha Recipe with Step by Step Photos:

  • Soak the poha in milk for 15 minutes and keep it aside.
  • Wash and chop the coriander leaves and set aside.
  • Heat oil in a pan and add the cumin seeds and fry until aromatic.
  • Add the green peas to it and fry for 2 minutes.
  • Add the chopped coriander leaves and mix well.
  • Add turmeric powder, salt, sugar and pepper powder and combine well.

 

  • Add little water. Cover with a lid and let it cook until the peas are cooked and water is evaporated.
  • Now add the soaked poha to it and mix until well combined. Adjust the salt.
  • Cover with a lid and let it cook another 5 minutes on a low flame.
  • Finally, add the garam masala and lemon juice. Mix everything until well combined and turn off the flame.
  • Serve hot with a cup of Ginger Tea or Lemon Tea.
You might also like to check these recipes:

Fruit Falooda Recipe - How to make Mixed Fruit Recipe - Falooda Varieties

how to make fruit falooda, falooda recipe at home, blendwithspices.com

Falooda is a layered dessert drink that can be prepared in few minutes. Indian falooda recipe has many variations like Mango Falooda, chocolate falooda, kesar pista falooda etc. And today's recipe is anothor variation of falooda with fresh seasonal fruits.
If you are looking for more street food recipes then do check Bhutte Ka Kees. Masala Pav, Mango Mastani, Paneer Pav Bhaji, Delhi Aloo Chat, Bombay Veg Toast and Peanut Chat.

Print Recipe

Fruit Falooda Recipe

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert, Sweet
Cuisine: Indian
Servings: 4
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Mixed Fruits, finelly chopped (apple, banana, mango, pineapple, strawberries, seedless grapes etc.)
  • ¼ cup Vermicelli / Falooda Sev
  • 1.5 teaspoon Falooda Seeds / Sabja / Sweet Basil / Tukmaria Seeds
  • 1 – 1.5 cups Milk, boiled and cooled
  • 5 – 6 tbsp Rose Syrup / Rooh Afza
  • 1 – 1.5 tbsp Sugar
  • 4 scoops Vanilla Ice Cream
  • Cherries, Tutti Frutti, Nuts for garnish

Instructions

  • Add sugar to the milk and mix until the sugar dissolves completely. Place it in the refrigerator until chilled.
  • Soak the falooda seeds in 1.5 cups of water for 15 minutes. Drain any excess water and set aside.
  • Cook the vermicelli with enough water until soft and cooked. Rinse the cooked vermicelli with cold water and drain. Keep it aside.
  • In a tall glass, add a tablespoon of chopped fruits.
  • Now add 1 – 1.5 tablespoon of rose syrup to it.
  • Then add 1.5 – 2 tablespoon of soaked falooda seeds, 1 tablespoon of cooked vermicelli and 3 tablespoon of chopped fruits.
  • Now slowly pour ¼ cup of chilled milk over it.
  • Then top with a scoop of vanilla ice cream.
  • Garnish with cherries, tutti frutti, nuts or chopped fruits.
  • Serve immediately.

how to make fruit falooda at home, recipe for fruit falooda, blendwithspices.com
You might also like to check these recipes:

Mango Falooda

Mango Falooda is a classic layered Indian dessert made with mango puree, chilled milk, vermicelli, rose syrup and ice cream. It's creamy, rich, delicious, easy, and fancy!

If you enjoy making Indian desserts, try my Custard Gulab Jamun, Easy Rasmalai, and Lauki Ki Kheer.

A classic Indian mango falooda served in a clear glass

Quick Look: Mango Falooda Recipe

  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 Minutes
  • Servings: 2
  • Difficulty: Easy, perfect for summers.
  • Dietary info: Vegetarian, egg-free.

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What is Mango Falooda?

Mango Falooda is a layered dessert drink made with sweetened milk, rose syrup, cooked vermicelli, mango puree and ice cream. If you are new to Falooda, it's a popular dessert across India and parts of South Asia. It is served in glasses and built in layers rather than mixed like a regular drink. A classic falooda typically includes layers of rose syrup, falooda sev (vermicelli), soaked sweet basil seeds, and chilled milk, finished with a scoop of ice cream.

In this mango version, fresh mango puree is added as one of the main layers. It adds a natural sweetness, creamy texture, and a strong fruity flavor. The mango flavor works really well with sweetened milk and rose syrup.

Unlike a smoothie or milkshake, falooda is all about textures. The ice cream on top slowly melts into the layers, making it richer as you eat.

This falooda is especially popular during mango season and is often served as a dessert or as a special treat during hot weather. We always wait for the mango season to make all our favorite mango dishes, such as Mambazha Pulissery, Mango Kesari, Mango Mastani, and Overnight Oats with Mango.

If you want to experiment with different flavors, you can also check my Classic Falooda, Fruit Falooda, and Falooda Popsicles.

Why you'll love this recipe:

  • Perfect for diwali parties, festivals and any special gatherings.
  • Rich, creamy and delicious!
  • Very easy to assemble. Once the prep is done, you just need to layer everything in a glass. No complicated cooking required.
  • Works well as a cooling dessert on hot days.
  • Can easily customize it.

Ingredients & Substitutions

Mango Puree - You can use fresh mango pulp or canned pulp in this recipe. Fresh, ripe mangoes give the best flavor and natural sweetness. If using canned pulp, adjust sugar accordingly since it may already be sweetened. You can also use frozen mango pulp, thaw it before using.

Rose Syrup - This adds bright floral aroma and sweetness and also gives the signature color to falooda. You can use either regular rose syrup or rooh afza syrup. If you enjoy this flavor, you can also try other popular recipes using rooh afza Mohabbat Ka Sharbat, Watermelon Rooh Afza Juice, Rooh Afza Popsicles, and Nungu Rose Milk.

Milk - Use full-fat milk for a richer taste. Make sure it is completely chilled before assembling the falooda. Adjust the sugar level according to the sweetness of the mango. For a different flavor, you can swap milk with coconut milk to create a coconut-mango combination. This combination works well if you enjoy tropical-style drinks and desserts such as Mango Coconut Popsicles and Mango Coconut Ladoo.

You can also replace milk with other dairy-free milks like oat milk or almond milk.

Falooda Seeds - Also known as Sabja / Sweet Basil / Tukmaria Seeds. These are soaked in water to swell and turn soft. You can get them from any Indian or Asian store. You can also use chia seeds. Do not skip these.

Vermicelli - Falooda sev is more traditional, but the regular vermicelli works well too.

Ice Cream - Adds sweetness, richness and makes the falooda feel like a fancy dessert. I have used vanilla-flavored ice cream in this recipe. You can also use mango ice cream if you want a stronger flavor.

Sugar - You need sugar to mix into the milk to sweeten the base. I have used the regular white sugar.

Toppings - Toppings are optional. You can use chopped mango pieces, tutti frutti, chopped candied cherries, jelly, and chopped nuts.

A full ingredient list with exact amounts can be found in the recipe card below.

Variations

You can make this falooda without ice cream if you want a lighter version. It will still taste good.

Swap regular milk with coconut milk for a mild tropical flavor that pairs well with mango. You can also top it with coconut ice cream for a strong coconut flavor.

Add chopped fruits like apple, banana, grapes or berries along with mango for a loaded version. This makes it similar to a fruit falooda.

Skip the rose syrup and make it completely mango-based without the floral note. You may need to add more sugar in that case.

Increase the mango puree and use mango ice cream for a deeper flavor.

How to Make Mango Falooda

Prepare the sweetened milk

Add sugar to the milk and mix until the sugar dissolves completely. Refrigerate until chilled.

Soak the basil seeds

Add basil seeds (sabja seeds) to 1 cup of water and let them soak for about 15 minutes or until they swell. Drain any excess water and keep it aside.

Cook the vermicelli

Cook the vermicelli in enough water until it is soft and cooked. Drain and rinse with cold water to stop cooking. Keep it aside.

Start assembling

Add 1.5 tablespoons of rose syrup or rooh afza syrup in a serving glass.

Add 1.5 - 2 tablespoons of soaked sabja seeds over the syrup.

Add 1.5 tablespoons of cooked vermicelli on top.

Add 3-4 tablespoons of mango puree over the layers.

Slowly pour about ½ cup of chilled sweetened milk into the glass.

Add a scoop of vanilla or mango ice cream on top.

Garnish with chopped mango, tutti frutti and almonds if using. Serve immediately.

Tips & Notes:

  • Chill everything before assembling. The milk should be well chilled. You can also chill the cooked vermicelli, mango pulp and soaked seeds.
  • Basil seeds should be well-soaked. If under-soaked, they won't have the soft texture.
  • Rinse the cooked vermicelli with cold water. This step will prevent them from sticking together and further cooking.
  • Always assemble it right before serving.
  • Mango puree, rose syrup and ice cream all add sweetness. Taste the milk balance accordingly.
  • Pour milk slowly into the glass. This helps maintain the layers.

Serving suggestions

Mango falooda works best as a dessert after a meal.

Since it is layered and beautiful, it's great for serving guests or during festivals.

Serve in tall glasses.

Storage suggestions

Do not store the assembled falooda. The layers will mix and the ice cream will melt.

You can prepare everything in advance and store it separately in the refrigerator for a day. Layer everything right before serving, so the texture and look will be intact.

Freezing is not recommended.

More Indian Dessert Recipes

If you tried this Mango Falooda Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!

Print Recipe

Mango Falooda Recipe

Mango Falooda is a classic layered Indian dessert made with mango puree, chilled milk, vermicelli, rose syrup and ice cream. It's creamy, rich, delicious, easy, and fancy!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Keyword: easy indian desserts, Indian Mango Recipes, Mango falooda recipe
Servings: 2
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ Cup Mango Puree or as needed
  • 3 Tablespoons Rose Syrup / Rooh Afza Syrup
  • 1 Cup Milk boiled & cooled
  • ¾ Tablespoon Sugar
  • 1 Teaspoon Falooda Seeds / Sabja / Sweet Basil / Tukmaria Seeds
  • 2-3 Scoops Vanilla Ice Cream
  • 3-4 Tablespoons Vermicelli / Falooda Sev
  • Chopped Mango for garnishing optional
  • Tutti Frutti for garnishing optional
  • Almonds for garnishing optional

Instructions

  • Add sugar to the milk and mix until the sugar dissolves completely. Refrigerate until chilled.
  • Add basil seeds (sabja seeds) to 1 cup of water and let them soak for about 15 minutes or until they swell. Drain any excess water and keep it aside.
  • Cook the vermicelli in enough water until it is soft and cooked. Drain and rinse with cold water to stop cooking. Keep it aside.
  • Add 1.5 tablespoons of rose syrup or rooh afza syrup in a serving glass.
  • Add 1.5 - 2 tablespoons of soaked sabja seeds over the syrup.
  • Add 1.5 tablespoons of cooked vermicelli on top.
  • Add 3-4 tablespoons of mango puree over the layers.
  • Slowly pour about ½ cup of chilled sweetened milk into the glass.
  • Add a scoop of vanilla or mango ice cream on top.
  • Garnish with chopped mango, tutti frutti and almonds if using. Serve immediately.

Notes

  • Chill everything before assembling. The milk should be well chilled. You can also chill the cooked vermicelli, mango pulp and soaked seeds.
  • Basil seeds should be well-soaked. If under-soaked, they won't have the soft texture.
  • Rinse the cooked vermicelli with cold water. This step will prevent them from sticking together and further cooking.
  • Always assemble it right before serving.
  • Pour milk slowly into the glass. This helps maintain the layers.
     

Vermicelli Coconut Milk Payasam Recipe - Semiya Payasam with Jaggery & Coconut Milk - Ugadi Special Recipes

Semiya Coconut Milk Payasam Recipe - An Indian dessert prepared with vermicelli, coconut milk and jaggery.

How to make semiya coconut milk payasam recipe for naivedyam

Payasam or Kheer is a traditional Indian pudding and commonly made for any occasion or festival. Kheer can be made with different types of ingredients like rice, vermicelli, semolina, wheat, sugar, jaggery, milk or coconut milk. Vermicelli Kheer is one of the easiest among them all. I have already posted the Vermicelli Kheer / Semiya Payasam Recipe and today's recipe is another variation of making semiya payasam with jaggery and coconut milk.

Few More Payasam Recipes:

  1. Sabudana Kheer
  2. Saggubiyyam Kobbari Payasam
  3. Wheat Rava Coconut Payasam
  4. Kobbari Payasam
  5. Senagapappu Payasam
  6. Rava Payasam
  7. Chenna ki kheer

For more traditional festival recipes, here's a complete list of Ugadi Recipes

Semiya Coconut Milk Payasam Recipe:

Print Recipe

Semiya Coconut Milk Payasam

How to Make Indian Vermicelli Kheer or Payasam with coconut milk and jaggery. Full recipe with step by step photos and video. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Servings: 2
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Vermicelli
  • ½ cup Jaggery
  • 1 cup Water
  • 1 cup Coconut Milk
  • 1.5 tablespoon Ghee
  • ½ teaspoon Cardamom Powder
  • Cashews as needed
  • Raisins as needed

Instructions

  • Heat ghee in a pan and fry the cashews until golden color. Then add the raisins and fry until plumps up. Take them out of the pan and set aside.
  • In the same pan, add and roast the vermicelli on a low – medium flame till they change color to light golden brown color.
  • Add one cup of boiling water to the roasted vermicelli. Cover with a lid and let it cook for 5 minutes or until soft.
  • Add the powdered jaggery and cardamom powder to the cooked vermicelli and combine. Let the jaggery dissolves completely.
  • Turn off the flame. Add the coconut milk and mix until well combined. Add the fried cashews and raisins and mix.
  • Serve warm or chilled.

Notes

Do not heat the payasam after adding coconut milk. 
You can also use almonds if you want.

How to Make Semiya Coconut Milk Payasam Recipe Video:

YouTube video

Vermicelli Coconut Milk Kheer Recipe with Step by Step Photos:

  • Heat ghee in a pan and fry the cashews until golden color. Then add the raisins and fry until plumps up. Take them out of the pan and keep it aside. You can also use almonds if you want.
  • In the same pan, add and roast the vermicelli on a low - medium flame till they change color to light golden brown color. Fry continuously to roast them evenly.
  • Add one cup of boiling water to the roasted vermicelli. Cover with a lid and let it cook for 5 minutes or until soft over a medium-low flame.
  • Once the vermicelli is fully cooked, add the powdered jaggery and cardamom powder to it and combine. Let the jaggery dissolves completely.
  • Turn off the flame. Add the coconut milk and mix until well combined. Do not heat the payasam after adding coconut milk. Add the fried cashews and raisins and mix well.
  • Serve warm or chilled.
You might also like to check these recipes:

Avocado Sweet Lassi Recipe - Indian Avocado Recipes

What is Avocado Lassi?

Avocado Lassi is an innovative Indian style sweetened drink made with yogurt, avocado, sugar and cardamom. It is one of the Indian fusion recipes using avocados.

How to make vegan avocado lassi?

Simply replace the yogurt with any plant-based yogurt like almond milk yogurt or soy yogurt to make the drink vegan-friendly.

Can I store it in the refrigerator?

You can chill it in the refrigerator or freezer for some time. But if you want to store for a longer time, it will oxidize.

Serving suggestions:

It is perfect to serve on hot summer afternoons. It can also be served as a dessert, snack or breakfast.

Tips:

  • Always try to use fresh yogurt for the best taste.
  • The consistency of the drink should be thick. The water quantity depends on the thickness of yogurt. Adjust the water accordingly.
  • Use ripe avocados only.
  • Do not skip adding cardamom. It gives the authentic Indian flavor.
  • If possible use chilled water and chilled yogurt to avoid many ice cubes. It helps to maintain the lassi consistency.

Step by step preparation:

  • Using a knife cut the avocado in half lengthwise around the pit. Gently twist the two halves apart and remove the pit.
  • Scoop out the avocado and discard the peel.

  • In a blender or food processer, add avocado, yogurt, cardamom powder and sugar and blend until creamy.

  • Add the required water to it and blend it again.
  • Add more water to adjust the consistency.

If you are looking for more Indian beverages then do check the below links.

Indian Drink Recipes:

How to make Avocado Lassi Recipe below:

Print Recipe

Avocado Lassi Recipe

Indian style sweetened yogurt drink with avocado.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Beverage, Dessert
Cuisine: Indian
Keyword: Drink for Summer, Indian avocado recipes, Lassi Recipes
Servings: 6
Calories: 81kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Ripe Avocado
  • 1 cup Yogurt
  • 1 to 1.5 cups Cold Water
  • ¼ teaspoon Cardamom Powder
  • 2 tablespoon Sugar or as needed

Instructions

  • Take the avocado, yogurt, cardamom powder and sugar in a blender and blend until creamy.
  • Add water and blend until well combined.
  • If you want a thin consistency, adjust the amount of the water.
  • Pour it into glasses and add ice cubes.
  • Garnish with chopped nuts and serve chilled.

Notes

Use ripe avocado.
Adjust consistency by adding more or less water.

Nutrition

Calories: 81kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 185mg | Fiber: 2g | Sugar: 6g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg

 

Eggless Chocolate Cake Recipe in Pressure Cooker - How to make Eggless Cake without Oven - Step by Step Photos

how to make eggless chocolate cake on gas stove, eggless cake recipe without oven | blendwithspices.com

If you are looking for more Eggless Cake Recipes then do check Eggless Strawberry Lamingtons, Eggless Wheat Banana Choco Chip Muffins, Eggless Mango Tutti Frutti Cake, Strawberry Custard Cake, Eggless Dates Cake. Eggless Banana Cake and Orange Tutti Frutti Cake.

How to make Eggless Chocolate Cake on Gas Stove
 
Prep Time: 15 mins|Cook time: 40 mins|  Serves: 6

Author:Hari Chandana P
Cuisine: World
Recipe type: Dessert
Recipe adapted from here


Ingredients:

For Cake:

  • ¾ cup All Purpose Flour
  • ½ cup Sugar
  • ½ cup Milk
  • 2 tablespoon Cocoa Powder
  • 3 tablespoon Oil
  • ½ teaspoon Baking Soda
  • 1.5 teaspoon Lemon Juice
  • 1 teaspoon Vanilla Essence
  • ¼ teaspoon Salt
For Chocolate Glaze:
  • ¼ cup Powdered Sugar
  • ¾ tablespoon Cocoa Powder
  • ½ tablespoon Unsalted Butter
  • 1 tablespoon Warm Milk
  • ⅛ teaspoon Vanilla Essence
how to make eggless cake in pressure cooker, chocolate cake recipe without oven | blenwithspices.com

Instructions:

  • Fill the pressure cooker / idli cooker / idli pot with sand or salt till 1 inch level. If you are using pressure cooker, do NOT use the whistle and gasket. Do NOT heat the pressure cooker without sand and don't pour water in the cooker.
  • Preheat the cooker for 10 minutes over low flame.
  • Meanwhile, combine the milk, vanilla, oil, sugar and lemon juice in a mixing bowl and whisk well.
  • Sift the flour, cocoa powder, salt and soda together to ensure even mixing.
  • Slowly add the sifted flour to the milk mixture and gently mix until the batter shows no trace of flour.
  • Do not overbeat or overmix.
  • Quickly pour the batter into the greased tin / vessel.
  • Now carefully place the tin inside the preheated cooker and close with a lid.
  • Now let it bake on low flame for 30 - 40 minutes or till a toothpick inserted into the middle of the cake comes out clean.
  • Remove the cake tin out of the cooker and let it cool for 15 - 20 minutes and then invert.
  • Let the cake cool completely.
  • To make the chocolate glaze, melt the butter and set aside.
  • Whisk the cocoa powder and powdered sugar in a bowl.
  • Add the warm milk, vanilla and melted butter to the cocoa mixture and mix until well combined.
how to make chocolate cake in pressure cooker / idli cooker / idli pot with step by step photos | blendwithspices.com
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