September 28, 2020

Sugar Free Kesar Badam Cooler | Party Ideas | Summer Coolers

Sugar free Kesar Badam Cooler is a healthy beverage for children that’s made with homemade almond paste and saffron. And chilled milk. Kesar or saffron is a precious, exotic spice. 

Grown and harvested extensively in pockets of Kashmir, it is said that tons of kilograms of the saffron pollens yield few grains of saffron. Hence the steep price we pay for saffron strands.. 

A pinch or few strands of saffron is enough to give it  the golden hue that its so famous for. Apart from kheer or Haryanvi Lassi or biryanis its also used as a medicine in Ayurveda We are discussing recipes with saffron as Mayuri - the host of the week - suggested Saffron based dishes. I am particularly eyeing her pistachio saffron cookies

 I usually make badam milk with homemade badam powder or even use this saffron topped badam powder to make 2-ingredient Kesar Badam Matka Kulfi and these vegan SAffron infused Sweet potato dinner rolls- both absolute crowd pleasers have you checked out those recipes yet?

Do hop on to find out what others have made today. 

Today’s cooler is a wonderful homemade cooler that can be made in 5 mins with 1/2 hour of soaking time.

So, what's your favourite dish with saffron ? Do let me know in the comments below...


Prep time - 5 mins, Cook time - nil , serves - 2 kids

What you need:
Almonds - 1 handful (about 8 to 10)
Chilled milk - 200 ml (sub with plant based milk for Vegan version)
Kesar / saffron - a few strands
Honey - 1 TBSP (use stevia / maple syrup for vegan version)

How to:
Soak almonds in HOT water for 30 mins. Peel and grind with half of the milk and kesar to a smooth paste. Blend with the rest of the milk and add honey. Mix well. Serve chilled with few ice cubes. 

September 22, 2020

50 Satvik (No Onion,No Garlic) dishes to make your life easy in the kitchen !

Ahead of the festival season and the ongoing Adhik Maas (of the Hindu Calendar), a lot of us abstain from Onion and Garlic in our kitchens (along with some more restrictions during Navratri) that many of us have.  Planning everyday meals becomes a hassle with so many restrictions. Sometimes, the onion prices hit the roof, so that's another reason to bookmark this list !!

Fret not, we have compiled a list of 50 dishes that require no onion or garlic and spread across 4 sections : Breakfast, Snacks, Sides & One Pot meals. Of course, chilled / warm beverages can always be added to this list to make it a complete meal platter without onion-garlic. 

Let's get you started ... Once you have seen this list  ( and also tried a few), don't forget to tag me @Sizzlingtastebuds (Instagram) or leave a comment below on how you liked this dish. 

If you would also like to add your own family dish that you would like me to try out, do leave a comment below.. .

Bon Appetit ! 


  1.  14 varieties of IDLI
  2. Instant Cucumber Idli without Urad Dal
  3. Jain Style Amaranth and Oats Chilla
  4. Black Pepper Poha  Milagu Aval 
  5. Rava Pongal (Semolina Pongal)
  6. Buttermilk Broken Rice Upma (BIyyapurava Majjiga Upma from Telangana)
  7. Quick Besan Pudla
  8. Instant Cucumber Dosa (and check out over 20+ varieties of Dosa)
  9. Drumstick leaves Adai (thick Lentil Drumstic leaves Dosa)
  10. Azhagar Kovil Dosa (Tamilnadu Temple special dosa)
  11. Lemony Shavige Uppittu (vermicelli Upma)
  12. Kodo Millet Pongal
  13. Samai Pongal (Little Millet Pongal)

  1. Baked Matar Kachori
  2. Creamy Corn Cheese Crackers
  3. Xnipec Mexican Salsa (Jain style)
  4. Lauki Muthia
  5. Oats Sprouts Tikki
  6. Tacos Bhel (Jain Style)
  7. Brown Rice Khara Kozhukottai (steamed brown rice dumplings)
  8. No Fry Bonda Soup
  9. Rajma+Sweet Potato Tikki
  10. Thengai Sevai (Coconut Vermicelli Upma)
  11. Baked Bhindi Kurkure ( No Air fryer needed!!) 
  12. Ammini Kozhukattai (steamed dumplings)
  13. Baked Raw banana Chips
  14. Amiri Khaman
  15. Tawa Paneer Tikka (no onion no garlic)

One Pot Meals
  1. 27 dishes that can be made during Navratri for Prashad / Naivedyam
  2. Panchkuti Dal Khichdi and Dahi Aloo
  3. Cabbage Khichdi
  4. Daliya (broken wheat) Bisibele bhath
  5. Kai Sasive Chitranna (Karnataka special flavoured rice with mustard and chilli paste)
  6. Pasta with Corn Puree (Jain style) 
  7. Menthye Bataani Bhath (fenugreek leaves + peas aromatic rice - karnataka speciality)
  8. Karivepaaku Mamidiyakaya Chitrannam
  9. Yellina Chitranna - Karnataka style
  11. Mangalore style Sajjige Rotti - Vegan semolina pancakes (hand patted)

Sides (Stir fry , Gravies & Raita) 
  1. Benares special Aloo Shalgam Matar Sabji
  2. Ashgourd Raita (Petha / white pumpkin raita)
  3. Pithod ki Sabji (Rajasthani dish)
  4. Jain Style Tindra Corn Shaak (Gujrati style)
  5. UP style Bhandare Wale Aloo Ki sabji 
  6. Badami Saag Paneer 
  7. Sakkaravalli Puli Kozhambu (Sweet potato in tangy gravy - Taminadu style)
  8. Kadai Methi Matar Jain Style
  9. Adraki Rathaloo (Sweet potato stir fry with ginger)
  10. Agathi Keerai poiryal (Agase soppu palya - sesbania grandiflora stir fry with coconut)
  11. Jain style Corn Palak

September 21, 2020

How to make Vegetarian Machboos | Machboos Recipe, and an Arabic Meal | Arabic Cuisine | GF+ V

‘ahlaan bik ('Welcome' in Arabic)

Emirati Cuisine is packed with nuts and spices that have been traded (over the years - remember the spice route?) , lamb, chicken and the most delicious spread of luscious milk based sweets. 

I would love to visit the region at leisure  and soak myself in the souks (local markets), and specially the spices souk that my friends living in that region have talked so much about. Leaving some pictures from our last trip to Dubai in this post too :)

Emirati cuisine for me was first introduced via the delicious Mejdool dates and nuts that the husband used to lug back from his trips overseas. Gradually, I started using dates puree as a sugar replacer in bakes like the Eggless Date Cardamon Squares (which, take my word for it - is a very classy dessert) or even this Vegan Millet X Mas cake (a must try!!) and these energy bars and along with the nut, went into No cook Mixed Nuts barfi, Sugarfree Oats and Nuts laddus etc. 

Expanding our horizon outside the UAE borders into the neighbouring states, we have:

Qatari Kahwa - a delectable no milk tea sweetened with dates (khareek)

Umm Ali -  a delicious, rich dessert that has a bittersweet story behind it

Muhammara - another Middle Eastern Dip 

Baba Ghanoush - a lovely dip for crackers and pita

Different varieties of Hummus

Laffa - a flatbread not unsimilar to our Chapati   

And of course Baked Falafels that pair so well with the Hummus and tastes great in a Shawarma or a Baked Pita 

Today, we explore that cuisine for #FoodieMondayBloghop - a weekly theme based dish that explores the known, the familiar, and the unknown. Join me and the team members to see what they have come up with

Well, I made an entire Emirati (inspired) meal. We have on the platter 

  • Main Course (Rice) - Vegetarian Machboos - a veganised version of the lamb / Chicken Machboos- lightly adapted from Varada’s recipe 
  • Salad - Fattoush - a light salad that pairs equally with grilled meats or rice
  • Condiment / Dip - White Bean Hummus with Lavash
  • Dessert - Luqaimat (delicious yeasted and deep fried Arabic dumplings that’s made for a Ramadan feast) 
  • Sauce - Date-Walnut Sauce (to top the Luqaimat  
  • Sides - Pomo arils, Dates and Olives

and  “shahiat tayiba” as they say !(Bon Appetit) 

In order to keep the recipe short and avoid reader fatigue, I have shared the Vegetarian Machboos with Step by step instructions. The rest of the spread shall be shared over few weeks as separate posts . 

Follow this blog to see the updates


Machboos is the national dish of Qatar, but as with all UAE / Middle Eastern dishes it has travelled to UAE too. My friend - a native of Sharjah - told me they make Lamb and Vegetarian Machboos very regularly for all feasts especially ID and Ramadan. 



The texture and taste is similar to Biryani just a little bit, but be sure to use the homemade Bezar Masala  (recipe below) that’s quick to make and an essential ingredient of the dish. 

Usually no vegetables are used, but as I was subbing the lamb or chicken generally used for this, I subbed it with Potatoes. Like Varada’s recipe, you might also use Paneer. 

But generally no other veggies are used in Machboos. 

Another Important note is Veg Stock adds Oodles of flavour. Luckily I was making my weekly batch of 15-min Homemade veg stock (made with Veg peels and discards) so I used that and that added a whole new depth of flavour to this dish. 

So, do make this and let me know how you liked it. If serving this stand alone, you can pair it with any raita / Fattoush like we did. 

Vegan Machboos - a veganised version of the Popular Emirati dish

Prep time - 30 mins, Cook time - 25 mins, serves - 4-5 generously


For this recipe 1 cup = 200 ml


Basmati / long grained rice - 2 cups

Cloves - 2 - 3

Olive Oil - 1 TBSP

Shah jeera (optional) - 1/2 tsp

Green Cardamom - 2 nos.


Large potatoes - 600 grams

Onions - 2 large

Tomato - 1 medium 

Garlic - 3 medium pods

Oil - 3 tsp

Bezar spice powder:

Fennel - 1 tsp

Jeera / Cumin seeds - 1 tsp

Coriander seeds - 1 tsp

Pepper - 1/2 tsp

Red chilli 🌶 (dry) - 1 large

Spices and herbs:

Salt - to taste

Dried mint powder - 1 tsp

Saffron - few strands 

Homemade Veg stock - 1 cup (if using canned stock, adjust salt accordingly)

Prep work :

  1. Wash the rice well in multiple changes of water. Soak the basmati for 20 mins. 
  2. Wash and peel the pototoes, cube them into largish chunks and keep them in a bowl of water
  3. Peel and slice onions lengthwise or slightly coarse
  4. Mince the garlic and keep 
  5. Soak the saffron strands in a few tsp of hot water

How to: 

Dry roast the ingredients one by one for the Bezar spice powder on a low flame till a lovely aroma wafts out., Cool and powder. 

Microwave the peeled and cubed potatoes for 6-7 mins till 80% cooked. Once the potatoes are cooked, drain out any excess water and add 1/2 of the BEZAR spice mix. Toss lightly to coat the potatoes. Cover and let the potatoes marinate in the spice mix for about 10 mins
After 10 minutes, add 2 TBSP of oil and shallow fry the marinated potatoes till they are slightly crisp. Reserve to a plate. 

Meanwhile. Drain the rice from the soaked basmati. In a pan, heat oil, add spices listed under “Rice” above and sauté for 15 seconds. Add the drained rice, adequate water (as you would add to make rice for pulav / biryani) . Add a dash of salt. Cook and cover till rice is 90% done. Fluff well once done and cool it completely.

In another pan, add the oil. Sauté the onions and garlic well till they slightly turn golden, add the remanning spice mix power, tomatoes and sauté well. Add salt and the veg stock. Cover and let it simmer for at least 5 mins. 

When the stock mixture in the pan is reduced, add fried potatoes and sauté well. Adjust salt and spices at this stage. Add mint powder at this stage.

Then add the cooked basmati rice and toss well, taking care not to break the grains. 
Add the saffron strands along with the soaked water and cover and cook for 2 mins on really low heat.

Serve hot with any salad / raita on the side. 

September 14, 2020

How to make Aloo Methi Gobhi - Potato stir fry with Fenugreek leaves and cauliflower | Vegan, GF recipes

Aloo Methi Gobhi or stir fry of potato with fenugreek leaves and cauliflower is a delicious vegan, GF dish that goes well with rotis / phulkas / puris or even Dal-rice. It can also be made sans onion or garlic if one prefers. 
Potatoes are a versatile ingredient that lends itself from multi grain aloo parathas to stir fry to Tehri (a delicious one pot meal),  gravies , as a stuffing in baked bread pakoras  ,dabelis and Dahi Batata Puri to this Baked Potato and Chickpea Soup to practically anything. I personally love the Cheesy Hasselback Potatoes and the warm Chickpea Potato Salad.

What do you love your potatoes as / in ?

Requiring about 10 mins of prep time and 15 mins of cook time, this is a great addition to the dinner table as it’s chockablock with nutrition of the fresh fenugreek leaves. I have used fresh fenugreek as I have access to it most days of the year. 

You could use frozen fenugreek with slightly varying results . Do let me know how you like this recipe when you make it 

Prep time -10 mins ; cook time -15 mins ; serves 2~3

What you need:
Potatoes - 200 grams
Fresh fenugreek leaves / methi -1 cup packed 
Cauliflower - 200 grams (cut into bite sized florets)
Onion - 1 medium 
Spices - red chilli powder 1/2 tbsp , dhaniya powder 1 tbsp, garam masala 1/2 Tbsp , amchur / dry mango powder - 1/2 tsp
Oil - 2 tbsp 
Turmeric - a dash 
Salt to taste 
Tempering - Cumin seeds 1/2 tsp, mustard seeds - 1/4 tsp

Please check the video embedded below for the procedure to make it. If you are visiting the channel for the first time, do click on subscribe and the bell icon for further notifications from our channel 

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