How to make Pindi Chole Recipe - This is a traditional dish from the North India made from white chickpeas and aromatic fresh spices. Chickpeas cooked with whole spices then added into onion tomato based gravy. This dish is adapted from Rawalpindi before the segment of India and Pakistan happened, henceforth, it is called Pindi Chana.

Chana implies chickpeas and Pindi word originated from the place(rawalpindi). Pindi chana masala is completely stuffed of proteins. Pindi Chole is best presented with butter naan(homemade) or poori or simple roti or with jeera Rice also. 

This below picture is actually our lunch, served with simple chapati , kadai paneer as a side dish and guava as a salad.

I have used homemade spices for making Pindi Chana Masala made from fresh, roasted spices such as jeera, carom seeds, coriander seeds, anardana, cloves, black peppercorns, both green and black .cardamom, cinnamon, fennel seeds etc. You can use market based pindi chana masala too. (it comes in mdh or catch brand) 

But I believe if you make this authentic way to prepare homemade powder, you will enjoy the dish most rather than market based powder. 

This pindi chana masala recipe is slightly different recipe from punjabi chole masala, check the recipe

This freshly roasted and powdered homemade masala, made Pindi Chana extremely delicious. I used tea leaves while cooking the chana, the boiled chana had this lovely brown colour and its fragrance.

Once the chana got cooked up, I simply cooked onions, tomatoes and handmade masala with the chana and pindi chole prepared! To give a tartness to the gravy, I added tamarind pulp as well while chana was getting simmered with different ingredients.  

Let's start the easiest recipe of homemade Pindi Chana Masala 

Prep Time : 8 hours 
Cook Time : 30 minutes
Total Time : 8 hours 30 minutes
Servings : 4
Course : Main Course
Cuisine : NorthIndian
Author : Jolly Makkar

Ingredients :

Choley / White chickpeas - 1 cup (soaked overnight)
Tea leaves - 2 tsp
Chopped Onion - 1 cup
Chopped Tomato - 1 cup
Ginger - 1 inch piece chopped
Green chili - 2-3  slit into half
Mango Powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Tamarind paste - 2 tbsp
Oil - 4 tbsp
Fresh coriander leaves for garnishing

For the Tea water/decoction

Water - 2 cups
Black Tea Leaves - 2 to 3 tbsp

Dry roast the below spices till fragrant and slightly black in colour and grind to make a powder

Jeera - 1 tbsp
Anardana - 1 tbsp
Fennel seeds/Saunf - 1 tsp
Carom seeds/Ajwain - 1/2 tsp
Coriander seeds - 2 tbsp
Cloves - 7-8
Black peppercorns - 12-15
Black cardamom - 2
Green Cardamom - 2
Cinnamon - 1 inch piece
Dry red chilies - 2-3 (optional)

Preparation Method :

1. Boil the tea leaves in 2 cups of water. Strain and keep it aside.

2. Add soaked choley, black tea water, salt and some more water in a pressure cooker and cook till choley are done.

3. Add oil in a kadai/pan. When the oil is hot enough, add the chopped onions and fry till golden brown.

4. Add tomato, ginger and green chili and fry for another 2 minutes on high heat.

5. Add the grounded homemade chana masala. Add turmeric powder, mix well and little water, cook for 3 to 4 minutes. 

6. Add the cooked choley along with the water. Cook for 10-12 minutes on medium heat. Stir occasionally.

7. Adjust salt as required. Add tamarind pulp and mix well. Garnish with fresh coriander leaves.

You can end number of chickpeas recipes from my blog

punjabi style kala chana masala
chickpeas avocado salad
kabuli chana 
amritsari style chole

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Rice pudding with detailed step by step photos recipe. Rice Kheer or Chawal ki Kheer is one among the foremost and popular dessert in North India. It is a traditional Indian rice pudding which is quite long process but it's really easy to make. 

Made by simmering rice and milk in heavy pot or big vessels for a long time, this kheer has a rich, creamy taste and attractive pink colour that comes out of the natural thickening of milk. 

Krishna Janmashtami is a Hindu festival that celebrates the birth of Krishna, the eighth avatar of lord Vishnu. Krishna devotees all around the world celebrate this festival with great joy and enthusiasm. 

Various dishes are made on this day to offer to the deity. We made chawal ki kheer as a bhog (prasad). Rice Kheer or Chawal ki Kheer is a milk based sweet and this creamy dish that is offered to lord Krishna on the auspicious occasion of Janmashtami.  

This tradition is going on my mom side, so I followed the same tradition. As we all know the story goes Lord Krishna was very fond of butter and all dairy products. So dishes using milk, or milk products like dahi, white butter are included in the prasad(bhog).


What is Kheer?

Kheer is an Indian pudding where rice is cooked with milk until creamy texture. Traditionally kheer is seasoned with cardamom and saffron.

Kheer is an all time favorite Indian dessert. All of us, in fact have grown up, enjoying it with the family and for all festivities, it's a must sweet at our home. Rice Kheer also brings back many memories of my childhood. I've learn this thick & creamy texture rice ki kheer from my papa(dad). Whenever we visit to my hometown, my dad make chawal ki kheer for us(for all siblings) and that will be finished in same day only. 😜😋😋

Kheer is a rice pudding, originating from the Indian subcontinent, made by boiling rice, broken wheat, sabudana or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. 

Rice Pudding is typically served during a meal or after a meal as a dessert. It is also known in some regions as payasam, payasa, and phirni, while in Bengal the payesh is a variation of Kheer.

Let's see how to make Chawal ki Kheer recipe with step by step photos

Course : Dessert
Cuisine : Indian
Prep Time : 10 minutes
Cook Time : 1 hour
Total Time : 1 hour 10 minutes
Servings : 4 people
Author : Jolly Makkar

Ingredients : 

Full Fat Milk - 1 litre 
Rice - 3 tbsp (Washed and soaked for 30 minutes)
Saffron strands - 15-20
Cardamom Pods/powder - 4-5 / 1/2 tsp 
Chopped Almonds - 1/4 cup (Washed and soaked for 30 minutes)
Sugar - 1/4 cup 

Preparation Method :

1. Wash the rice properly and soaked it for 30 minutes.

2. Heat milk in a pan. When it comes to a boil, add drained rice. 

3. Cook on low heat till rice is cooked. Add saffron strands in between. 

4. Keep stirring in between. It will take 45 minutes to an hour for the kheer to thicken. Scrap all cream from the sides.

5. Add cardamom pods (seeds as well its skin also) that gives natural flavour to dish or you can use the cardamom powder too.

6. Add sugar and cook for another 5 minute.

7. Add chopped almonds or any dry fruits like pistachio or raisins.

8. Garnish with almonds. Serve hot or chilled.

Notes **

• Use full fat milk to make the kheer.
• You can skip adding saffron if you wish to.
• When it is cooked, checked using your finger it is easily mashed or not.
• Soaking the rice is very important so do not miss this step.
• Cook the kheer on low heat and in a heavy bottom pan.

How to make Coconut Cake with step by step photos recipe + Video - If you love coconut, like me then this is perfect cake for you. It has a fabulous coconut flavor, moist, and a perfectly crisp crust. 

Keep it covered at room temperature where it will stay deliciously fresh for a few days or covered in the fridge where it will stay fresh for up to a week.

What is coconut cake?

This eggless coconut cake is very easy and tender cake recipe to make without any fuss. Fabulously coconutty flavoured cake topped with a dessicated coconut. Super easy, moist, fluffy and dense at the same time, this delicious cake is a total delight to the tastebuds😍😍

The cake turned out perfect, and I don’t need to tweak it at all. It was soft, dense and a little crispy on the outside, which is exactly what a loaf cake should be. 

I have posted quite a few eggless cakes recipes till now in my blog, but this recipe of eggless and simple coconut cake recipe is unique. Unlike the other cake recipes, the coconut cake is not just topped with desiccated coconut, but also mixed to the cake batter.

This is an eggless cake and uses yogurt and oil as an egg substitute. Both are my favourite ingredients and perfect substitute for eggs. It gives a wonderful texture to the cake. I use the saffron colour  touch up the celebration of Independence special, it's totally optional if you don't like it, just avoid it. In this cake the colour will make your cakes more attractive.

Sorry to all my followers and readers who read or follows my blog regularly and I didn't update any new recipe since last 15 days, I was busy with my family. My toddler down with cold, cough and fever, you know how the babies are? They want that their mother around all the time. 

My situation is like that only. When he'll be fine little bit, I was down with cold and fever :( now I am little bit fine, so coming with an interesting baking recipe. After a decade I baked something, I remember last time I baked "Homemade Fudgy Walnut Brownie" during christmas time, almost 8 months passed.

Today is the perfect day to post one of my favourite cake, today is Independence day and Raksha Bandhan as well. 

          Happy Independence Day + Raksha Bandhan to All

This is our Recipe Swap Challenge month, where we choose recipes from our partner's blog, this month my partner is Sujata Roy didi who blogs at BatterUpwithSujata. She is amazing blogger, I know her since very long time and she is so friendly in nature, very cooperative and naughty too 😃😃 

Her recipes are awesome and mostly to those who are more health consciousus like sugar free, vegan and gluten free recipes. She is such a great blogger that I have ever met(virtually), we didn't met face to face but ya definitely will meet one day. 

This time I have tried her coconut cupcake recipe, but I did some minor changes into the recipe, firstly pattern cupcake into loaf cake 😉, tutti frutti with chocochips

and I used plain flour, the actual recipe taken two varieties of flour soybean with all purpose flour, as I know my family members don’t like the soyabean flour into cakes so I avoid it. 

I have posted quite a few eggless cakes recipes till now in my blog, but this recipe of eggless coconut cake recipe is unique. Unlike the other cake recipes, the coconut cake is not just topped with desiccated coconut, but also mixed to the cake batter. 

So I hope you will love this coconut loaf cake! It is:

** Super coconutty
** Rich and Decadent
** So Easy

Let's see this how to make easy and soft, moist coconut cake recipe with step by step photos method plus video..

Total Time : 45 minutes
Preparation Time : 10 minutes
Baking Time : 30-35 minutes
Servings : 4 person
Cuisine : Baking
Author : Jolly Makkar

Ingredients :

Refined flour – 1.5 cup
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Desiccated coconut – 1 cup + 2 tbsp for sprinkle
Oil – 1/2 cup
Milk – 3/4 cup
Thick yogurt – 1/4 cup
Milk powder – 1/4 cup
White Sugar/Powdered sugar – 1 cup
Vanilla essence – 1 teaspoon
Saffron food colour – 2 drops, optional
Chocochips to sprinkle

Loaf tin
butter paper
whisker/ hand machine

Preparation Method :

1. Preheat oven at 180 deg C for 10 minutes. Meanwhile lay butter paper inside the tin(only for the bottom)…Grease it with butter.

2. In a bowl sieve the flour, baking powder and soda. After sieving then add dessicated coconut.

3. In another bowl whisk milk, white sugar, add yogurt and oil. Mix well until sugar completely dissolves. Add milk powder and whisk again.

4. Add vanilla essence. Whisk well.

5. Now add the dry ingredients gradually and mix well. Make a lump free batter. 

6. Divide the batter into two bowls, in one bowl add 2 drops of saffron, mix well. Add choco chips into the batter. mix it with light hands.(You can add tutti-frutti, dry fruits) Check the video

7. Pour the batter into the loaf tin. Tap the cake for 1 or 2 times, if there is bubbles in batter it will set, after tapping. 

8. Bake the cake at the same temperature for 30-35 mins or until the toothpick inserted at the center comes out clean. Mine will ready in 35 min.


9. Immediately transfer the tin onto a wet cloth for easy unmould. Allow it to cool for15 minutes, then invert and carefully peel of the butter paper. Then allow it to cool for leastast an hour before slicing. 

10. Sprinkle dessicated coconut on top(optional), slice it and Serve it with tea, coffee or enjoy on your munching time.

Notes 

1 . Instead of refined flour or maida you can use whole wheat flour or atta in the cake batter. Or use any gluten free flour.

2.  You can use same amount of butter instead of oil.

3. Baking time again differs from oven to oven, depends on the tin also… mine took around 35 mins flat for the cake to bake fully but what I would suggest is check after 30 mins then proceed accordingly.

4.Instead of vanilla essence you can use any flavour of your choice, like cardamom powder, nutmeg powder, cinnamon powder etc. 

5. Food colour is also optional but colour will make your cakes more attractive.

6. I used homemade dahi, you can use market based dahi too.

For more awesome cake recipes check out these awesome recipes:

eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake
rainbow swirl cake
eggless funfetti mug cake

Coconut Loaf Cake YouTube video

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How to make Leftover Rice Paratha with step by step photos + video - This is one of the most popular and mostly often made rice paratha recipe usually made in Northern parts of India especially in Punjabi's family. It always surprised me how the simple ingredients makes a flavorful meal. 
This is basically made from leftover cooked rice or with boiled rice also. Serve rice paratha with amul butter or white butter, curd, pickle and chutney for a simple yet tasty breakfast. 

This is one of our favourite breakfast at my home, whenever we prepare rice at my home, one night before..this is for sure next day this is our morning breakfast. 

I used to make leftover veggie paratha most of the times in our breakfast menu, like aloo-gobi-matar mixed with spices and used as a stuffing,,mmm yummy still my mouthwatering!!

In a Punjabi house like mine, stuffed paratha topped up with homemade butter or amul butter (my personal preference) is a regular Indian breakfast recipe. Paneer paratha, Mooli Paratha, Gobi paratha or aloo paratha is among my top choices for menus on weekends.

What is Rice Paratha?

A delicious stuffed crispy flatbread of leftover rice mixed with spices, served with butter, curd and pickle is heaven on plate. This paratha works great whenever you have some leftover rice, such as jeera rice, simple boiled rice or any cooked rice. 

Fresh rice don't gave good texture and crispness to the paratha. Desi ghee/Clarified butter can be used for frying the paratha. You may also use oil or butter also.

I usually make the dough and the stuffing for the parathas beforehand so that I can quickly serve them on the table at the time of the breakfast. 

You can find end number of leftover recipes on my blog
mumbai style tawa pulao
cinnamon bread crust treats
lemon rice
barfi kulfi

Let's begin the step by step recipe of rice paratha recipe with pictures + video

Cuisine : Indian
Course : Breakfast
Total Time : 20 minutes
Preparation Time : 5 minutes
Cooking Time : 10-15 minutes
Servings : 2-3 person
Author : Jolly Makkar

Ingredients :

Cooked rice/Leftover rice - 1 cup 
Carom seeds/Ajwain - 1/4 teaspoon(optional)
Red chilli powder - 1/2 teaspoon 
Garam Masala Powder - 1/2 teaspoon
Salt to taste
Handful of chopped coriander leaves
Desi Ghee/Oil/Butter for frying
Paratha dough using one cup whole wheat flour

Preparation Method :

(How To Make A Soft Dough)

1. Take 2 cups of whole wheat flour in a mixing bowl, and add salt to taste in it.

2. Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.

3. Keep kneading the dough for 6-7 minutes before rolling it for paratha.

4. Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.

(To make Rice Paratha)

1. Prepare the stuffing : Take a bowl of cooked rice, Slightly mash the rice with hands or you can used masher. Best you used your hand to mash the rice.

2. Now add all spices like - 1/4 teaspoon carom seeds, salt to taste, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala, handful of chopped coriander leaves. Mix it well. 

3. Take one part of wheat flour dough, Now dust these balls with dry flour and roll them with a rolling pin to make a circle of 5-6 inch.

4. Add little bit ghee on circle, add the rice stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball(like a potli) once again. Check the video👇

5. Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle. 

6. Heat up a griddle or tava and place your stuffed paratha.

7. Gently place the paratha over the tava and cook from the side. 

8. If yes it is cooked, flip over the paratha and apply the desi ghee and cook the paratha until it's brown in color.

9. Serve the paratha hot alongside with butter and some tangy pickle or coriander chutney.

Check the detailed recipe in Video

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Honey Nut Brittle Recipe | Nut Brittle Recipe | Honey Nut Candy | Dry Fruit Chikki with Honey | Honey Nut Brittle | Honey Almond Brittle | Dry Fruit Chikki | Honey Candy Recipe | Honey Brittle Recipe

Honey Nut Brittle with step by step photos recipe. This candy, featuring honey, butter and dry fruits, is a delicious twist to on an old favorite munching snack. The honey adds a slight chewiness and a subtle note of sweetness to the double nutty flavor. A classic honey nut candy recipe that literally does melt in your mouth!

This popular sweet is a twist to normal brittle recipe, there is no sugar inside, made with nuts and honey only, how healthy isn't?

This is very easy snack, you can make for yourself or your kiddos too. It doesn’t cost too much to make, especially if you keep nuts on hand anyways.

In India, Brittle is known for Chikki, which is a traditional Indian sweet generally made from peanuts and jaggery. There are several different varieties of chikki in addition to the most common groundnut chikki. 

Each variety of chikki is named depending upon the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice. 

The same thing with brittle also you can make many variations like adding dry fruits of your choice(your choice: almonds, walnuts, peanuts, pecan), sesame seeds, peanuts, coconut flakes. I used almonds and walnut, both are my favourite nuts so I added both. I use a cup of nuts into nuts if you want more nutty flavour into your brittle, increase the quantity of nuts(any nuts of your choice).

This recipe of dry fruit chikki made with honey, there is no sugar or no jaggery. 

This Honey-Nut Brittle is a healthy, delicious and easy traditional nut candy made from nuts and only honey. It can be eaten alone or as a sweets after meal. It is a perfect replacement for chocolates.

This recipe is a part of A to Z recipe challenge, this is our 8th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.
This is my 5th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala (chickpeas)
D - Dates, Almonds and Coconut Rolls
E - Breakfast Egg Muffins
F - Dahi Methi Poori (fenugreek)
G- Guava Cheese(Goan special sweet)

This time the alphabet is "H" so I choose HONEY and thought of sharing this sweet treat which I really relish in healthy style. Let see how to make this.

If you want to get a golden coloured candy, I suggest you use a light coloured honey(dabur honey) as you need to caramelize it. I have brought this Honey from Australia which is dark, very thick...so my final result of the brittle is the dark colour.

The taste is amazing and it’s really good for your throat! Try it and let me know what you think!

Prep Time : 10 minutes
Cook Time : 15-20 minutes 
Total Time : 30 minutes
Course : Dessert 
Cuisine : American
Servings : 7 to 8 big pieces of brittle
Author : Jolly Makkar

Ingredients : [1 cup = 240 ml, 1/2 cup = 120 ml]

Honey - 1/2 cup
Chopped Nuts/dry fruits - 1 cup (your choice: almonds, walnuts, peanuts, pecan)
Vanilla extract/essence - 1/4 tsp (optional)
Butter - 2 tbsp 

Preparation Method :

1. Roast the dry fruits on heavy saucepan, toast it lightly golden brown, sprinkle with salt and set aside... OR you can toast it into an oven also - spread the nuts over a cookie sheet and toast in a 350 degree F oven for about 10 minutes or until lightly golden brown. Remove from oven, sprinkle with salt and set aside.

2. Pour honey into a heavy saucepan. Simmer over medium-low heat until it reaches 275 degrees F on a candy thermometer. This will take several minutes, up to 15-20 if you are using low heat.

3. You can also use the cold water test to ensure you’ve reached soft crack stage. Check notes**

4. Once soft crack stage is reached, keep the candy mixture over the heat source and stir in butter, vanilla essence (if desired), toasted nuts and any further additions you wish to add to your candy. 

5. Cook for one additional minute, remove from heat and spread over a parchment lined baking sheet.

6. Place in freezer for around 30 minutes to 1 hour to cool. Break into pieces and store in the freezer in single layers between parchment paper. 

7. Keep frozen until ready to eat since the candy turns hard at room temperature.

Notes** + YouTube Video

How to check Soft crack stage:  Keep a bowl of cold water near the stove, drop a few drops of the honey mixture into the cold water. When it reaches ‘hard crack’ stage, it will get hard when it hits the water.  (or if you have a candy thermometer, till it’s 275 degrees F). I don't have candy thermometer, so I used this method.

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