Makhana Fruit Shrikhand — the perfect way to satisfy your sweet cravings during Navratri, this Makhana Fruit Shrikhand is a light, protein-rich dessert you’re going to fall in love with! Made with roasted and powdered makhana (puffed lotus seeds), powdered mishri, elaichi, saffron, and rose water, you can’t beat the aromatic flavors in this shrikhand!
WATCH HOW TO MAKE MAKHANA FRUIT SHRIKHAND:
We’ll start by lightly roasting our makhana on low-medium heat. Transfer them to a blender and grind into a fine powder. In a bowl, whisk together yogurt, the makhana powder, powdered mishri or any sugar of your choice until smooth.
Then, I went in with kesar, elaichi, and chopped nuts for the texture. Mix together gently and finish this off with some rose water or kewra extract for that floral aroma.
Serve the shrikhand in these adorable cups and layer with mixed fruit of your choice. Garnish with some nuts and this simple, yet satisfying Navratri dessert is yours to enjoy!
Makhana Fruit Shrikhand — the perfect way to satisfy your sweet cravings during Navratri, this Makhana Fruit Shrikhand is a light, protein-rich dessert you’re going to fall in love with! ❤️ Made with roasted and powdered makhana (puffed lotus seeds), powdered mishri, elaichi, saffron, and rose water, you can’t beat the aromatic flavors in this shrikhand! ✨
1/4cuppowdered mishri, or sugar or jaggery, adjust to taste
7-8strandssaffron, soaked in 2 tsp water
1/2tspcardamom powder
1tbspalmonds, crushed
1tbsppistachio, crushed
1tsprose water
2cupsmixed fruits, I used strawberries, apples, bananas, and grapes
Instructions
Sauté the makhana on medium-low flame in a pan for 5-7 mins until they are crispy. Then, let it cool.
To make your shrikhand, add your makhana to a blender and grind it to a powder. Then mix in your yogurt, powdered mishri, cardamom powder, saffron, nuts, and rose water, .
To assemble, in a cup, add a layer of shrikhand, followed by a layer of mixed fruits. You can use any fruits of your choice. On top of the fruits, add a layer of your shrikhand, and garnish it with your choice of fruits and nuts.
Before serving, chill in the fridge for at least 1 hour. Your Makhana Fruit Shrikhand is ready, enjoy!
Recipe Video
Nutrition Facts
Makhana Fruit Shrikhand
Amount Per Serving
Calories 135Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 4mg1%
Sodium 49mg2%
Potassium 334mg10%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 17g19%
Protein 5g10%
Vitamin A 284IU6%
Vitamin C 3mg4%
Calcium 132mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Sweet Potato Paneer Skewers — perfect for Navratri, these are grilled to golden brown perfection and covered in a chatpata marinade! Paired with a slightly sweet yogurt and a bold green chutney, it’s almost like a chaat—but better!
Sabudana is a classic during fasting but sometimes I get tired of it for every meal. The sweet potato and paneer make this meal filling and a good source of protein!
WATCH HOW TO MAKE SWEET POTATO PANEER SKEWERS:
For a simple marinade, I mixed together some peanut oil, buna jeera, amchur, salt, and black pepper. This turns out so flavorful!
On a hot pan, we’ll place our skewers and brush them with our marinade on all sides. Make sure you’re generous here. Now we’ll let these get a lovely golden brown char and we’re ready to assemble!
I love serving these in a chaat-inspired way so I spread some khatta-meetha yogurt and green chutney on the base. Top this off with our skewers, some masala, nuts for some crunch, and pomegranate!
And there you go, your light and easy Navratri meal is ready in no time!
Sweet Potato Paneer Skewers — perfect for Navratri, these are grilled to golden brown perfection and covered in a chatpata marinade! ✨ Paired with a slightly sweet yogurt and a bold green chutney, it’s almost like a chaat—but better! ❤️
Course:
Appetizer, Chaat, Snack
Cuisine:
Indian
Keyword:
fasting
Custom Category:
Appetizers, Chaat (Indian Street Food), Fasting Recipes, Snacks
Servings: 8
Calories: 146kcal
Author: Nidhi Bothra
Ingredients
Skewers:
2-3largesweet potatoesboiled and cubed
8-10cubespaneer, qual to the size of your potato cubes
On a wooden skewer, arrange your cubes of sweet potato and paneer. For each skewer, I had two cubes of potato and one cube of paneer. Once you’ve made your skewers, set them aside.
For the marinade, mix together all of your ingredients until they are well combined.
Heat a griddle on medium heat and grease it with oil or ghee. Then, start grilling your skewers and brush the marinade onto them. Make sure to be generous with the amount of marinade you are putting onto the skewers. After a few minutes, turn your skewers and reapply the marinade until all the sides are cooked and golden brown.
To assemble, lay down a layer of yogurt, then mint chutney, and, finally, your skewers. Garnish with spices, green chilies, mixed nuts and pomegranate seeds. Your Sweet Potato Paneer Skewers are ready, enjoy!
Recipe Video
Nutrition Facts
Sweet Potato Paneer Skewers
Amount Per Serving
Calories 146Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 3mg1%
Sodium 483mg21%
Potassium 400mg11%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 7g8%
Protein 4g8%
Vitamin A 12260IU245%
Vitamin C 3mg4%
Calcium 117mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Jodhpuri Kabuli — a royal layered rice dish from Rajasthan, this Kabuli which is like a biryani features layers of basmati rice, vegetables in a tangy yogurt gravy, fried bread, sliced tomatoes, and saffron milk!
A table adorned with colorful rangoli, flickering diyas, and a big bowl of this Jodhpuri Kabuli are my fondest memories of Diwali as a kid. We’d always have a big Diwali feast with a new menu every year but this Kabuli pulao was always a constant!
WATCH HOW TO MAKE JODHPURI KABULI PULAO – RAJASTHANI BIRYANI:
After cooking the rice with whole spices, we’ll fry some bread and vegetables to use for layering. For the vegetable layer, we’ll make a tangy yogurt-based gravy that starts with a simple base of onions, tomato paste, and almond paste. The tomatoes are optional but that’s how my family always made it. Once you add in the yogurt and spices, this becomes a super velvety and slightly spicy gravy to bind together all of our veggies.
Now we’re ready to layer! Start with a layer of your rice followed by some saffron milk and ghee that helps keep the Kabuli super moist. Follow this up with your vegetables, fried bread which is super important, sliced tomatoes, nuts and raisins, fresh herbs, more saffron milk, and pomegranate.
Then I added a layer of beautiful pink beetroot rice, followed by the rest of the veggies and all the same toppings. Seal this with some rice and look at just how beautiful all the colors and layers turn out!
Bake this just to heat everything before serving and truly there is no dish that captures the magic and vibrancy of Diwali like this Jodhpuri Kabuli!
This is a dish that will always feel like home to me and I’m sure this is going to be a new Diwali tradition at your home too!
Jodhpuri Kabuli — a royal layered rice dish from Rajasthan, this Kabuli which is like a biryani, features layers of basmati rice, vegetables in a tangy yogurt gravy, fried bread, sliced tomatoes, and saffron milk!
Course:
Dinner, Main Course
Cuisine:
Indian
Keyword:
festive, party
Custom Category:
Dinner, Diwali, Indian Main Course, Main Course, Rice
1cupmixed vegetables (carrots & green beans)chopped and boiled al dente
1/2cupcauliflowerboiled and air-fried or fried
8smallpotatoesparboiled, cut in circles and air-fried or fried
1/4cupmilk, add more if needed
Bread:
4slicesbread, cubed and baked or fried
Saffron Milk:
1/4cupmilk, warm
1 1/2tspghee
10strandssaffron
Layering:
3tbspbeetroot, boiled and grated
10mint leaves, torn
2tbspcilantro, finely chopped
1/4cupcherry tomatoes, halved
1 1/2cuppomegranate seeds
Garnish:
mixed nuts, finely chopped
edible gold foil
ghee
Instructions
Prepare Rice:
Prepare rice by adding soaked rice (soak it for 20 mins) to boiling water with all the whole spices (in a spice bag), and salt. Let it cook. When rice is done, drain the water, discard all the whole spice and keep it aside. Make sure that the rice is just done and not too mushy.
Vegetable Layer:
In a pan on medium heat, add in your ghee, oil, bay leaves, and shah jeera. Once the cumin starts crackling, add in your onions and saute until they turn translucent.
Then, lower the flame and add in the ginger, green chili and garlic paste. After 1 minute, add in your almond paste, tomato pureé, red chili powder, turmeric powder, coriander powder, kasoori methi and saute for 5-7 minutes until the oil separates. If your spices are too dry, add 2 tbsp of water.
Add in your beaten yogurt and cook it for 5-7 minutes while stirring continuously (this is important otherwise the yogurt will curdle) until it comes to a boil. Now, cover and cook on medium flame for 7-8 minute until the oil separates.
Add in your paneer, mixed vegetables, fried potatoes, fried cauliflower, salt, garam masala, sugar and milk. Mix well and cook for 4-5 minutes until it all comes together, and switch off the gas. Don't overcook otherwise your vegetables will become mushy.
Saffron Milk:
Mix saffron in warm milk and ghee. Set it aside.
Assemble:
Divide the rice in 4 parts. We will keep 3 parts plain. To the other part, mix in the boiled and grated beetroot very gently to get a pink colored rice.
I used a glass bowl for my kabuli but you can use any serving dish of your choice.
1st layer: Add a layer of white rice, pressing gently. Sprinkle 2-3 tsp of saffron milk on it.
2nd layer: Now spread half of the vegetables on top, pressing gently so that it settles down nicely. Place a layer of fried bread and then sprinkle mint, cilantro, pomegranate and tomatoes on top. Then, sprinkle 2-3 tsp saffron milk on it.
3rd layer: Add pink beetroot rice on top. Press gently from all sides so that it lays flat.
4th layer: Repeat the second layer but without the saffron milk.
5th layer: Top with the remaining plain rice and beetroot rice. Sprinkle the remaining saffron milk and garnish with mint, cilantro, tomatoes, and pomegranate seeds on top.
Now, apply dum to the Jodhpuri Kabuli (use whichever method you prefer):
Stovetop: Cover your serving dish with aluminum foil and press it tightly from all sides. Keep it on a heavy bottomed pan or tawa and cook at least 15-20 minutes on low to medium flame.
Microwave: Microwave high for 3 minutes depending on the quantity of kabuli.
Oven: Cover your serving dish with aluminum foil and press it tightly from all sides. Bake it for around 15 minutes in an oven at 350℉/175℃. Make sure that you don't over bake otherwise the kabuli will turn dry.
Garnish with some mixed nuts, gold foil, and ghee. Your Jodhpuri Kabuli is ready!
Recipe Video
Nutrition Facts
Jodhpuri Kabuli Pulao
Amount Per Serving
Calories 414Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 20mg7%
Sodium 873mg38%
Potassium 815mg23%
Carbohydrates 66g22%
Fiber 6g25%
Sugar 13g14%
Protein 13g26%
Vitamin A 544IU11%
Vitamin C 31mg38%
Calcium 247mg25%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Sooji Gud ka Halwa — simple yet divine, this is the ultimate prasad to celebrate Navratri with! With saffron, cardamom, and chopped nuts, enjoy the classic flavors of the festive season with this halwa!
WATCH HOW TO MAKE SOOJI GUD KA HALWA:
We’ll start by making a jaggery syrup by heating water and adding to that powdered gur and a little sugar if you like it sweeter. Bring it to a light simmer until everything dissolves.
For the halwa, we’ll start by heating our ghee and to this add sooji (semolina) and a little bit of besan. Roast this low and slow for 10-12 minutes until it becomes lightly brown like almond skin color. Now we’ll add our gur ka syrup and mix gently until the halwa starts to thicken.
It may look like a lot of water at first but the sooji will soak it up and make for this perfect, melt-in-mouth texture. You’ll know it’s done when it pulls away from the edges of the pan.
Finish the halwa off with elaichi, kesar, and nuts of your choice. Mix this gently and you’re ready to celebrate Navratri with a simple yet perfect prasad!
Sooji Gud ka Halwa — simple yet divine, this is the ultimate prasad to celebrate Navratri with! With saffron, cardamom, and chopped nuts, enjoy the classic flavors of the festive season with this halwa!
Course:
Dessert
Cuisine:
Indian
Keyword:
fasting, mithai
Custom Category:
Desserts, Fasting Recipes, Indian Sweets
In a saucepan, bring your water to a boil and add in the jaggery and sugar. Stir it till the sugar dissolves. We don't want to create a thick sugar syrup, so as soon as the jaggery and sugar are dissolved, keep it aside.
Heat a large, heavy-bottomed saucepan on low heat and add in the ghee. Once the ghee has melted, add in the semolina and besan.
Roast on low to medium heat for 8-10 mins until it turns golden. The color will be similar to an almond skin.
Now, add in the jaggery syrup while stirring continuously. Keep stirring the mixture continuously without forming lumps for 5-7 minutes, until it comes together and you can see the ghee on the sides.
Mix in your cardamom powder, saffron and mixed nuts. Garnish with more mixed nuts and edible gold foil and your Sooji Gud Halwa is ready, enjoy!
Recipe Video
Nutrition Facts
Sooji Gud Ka Halwa
Amount Per Serving
Calories 397Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 38mg13%
Sodium 11mg0%
Potassium 87mg2%
Carbohydrates 60g20%
Fiber 1g4%
Sugar 38g42%
Protein 4g8%
Vitamin A 8IU0%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Tomato Chutney — this fasting-friendly version of the viral tomato chutney is the perfect pair to any simple meal! It takes just 15 minutes to make and brings all the sweet, spicy, and tangy flavors!
WATCH HOW TO MAKE ROASTED TOMATO CHUTNEY:
We’ll start by heating up oil in a pan and to this we’ll add tomatoes, green chilies, and ginger. Let these roast until they start to become nicely softened. You want to get some color on the tomatoes until they start to caramelize on the edges and you can easily peel the skin off just like this!
In a mortar and pestle, we’ll add some cilantro, mint for some freshness, sendha namak, roasted cumin, sugar, and a touch of water to help everything grind into a nice paste. To this, we’ll add our roasted tomato and chili mixture. Mash gently until you get your desired consistency and finish this off with a squeeze of lemon juice and a sizzling tadka!
Truly this chutney pairs so well with any simple roti (try my Singhare ki Roti) or fasting meal, you’re going to love this!
Tomato Chutney — this fasting-friendly version of the viral tomato chutney is the perfect pair to any simple meal! 🍅 It takes just 15 minutes to make and brings all the sweet, spicy, and tangy flavors! 🌶️
On a griddle, heat some oil on medium flame and once hot, roast your tomatoes, green chilies, and ginger. Cook them for 10 minutes covered until they are charred and tender. Make sure to flip them half way through. Peel the tomato skin.
In a mortar and pestle or molcajete, add in your cilantro, mint, salt, cumin powder, sugar and water. Grind them into a paste and then add in your roasted vegetables. Mash the vegetables until they are well-combined. I like to keep the chutney semi-chunky but you can mash it to your desired consistency. Finally, add in your lemon juice.
For your tadka, in a pan, heat your ghee and once it starts bubbling, add in your cumin seeds and curry leaves. Pour it on top of your chutney and mix it well. Your Roasted Tomato Chutney is ready, enjoy!
Recipe Video
Nutrition Facts
Roasted Tomato Chutney
Amount Per Serving
Calories 45Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.2g1%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 332mg14%
Potassium 164mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 572IU11%
Vitamin C 23mg28%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Singhare ki Roti — crisp and golden brown, these rotis are made with lauki, aloo, and singoda atta (chestnut flour) for the simplest fasting-friendly recipe! Pair them with some fruit yogurt and roasted tomato chutney for the most wholesome Navratri meal!
WATCH HOW TO MAKE SINGHARE KI ROTI:
In a bowl, add in your grated potato, lauki, green chilies, ginger, and some simple spices like mint, salt, black pepper, and jeera. Go in with some grated coconut, crushed peanuts, a little oil and yogurt for the softness, singhare ka atta or you can use any fasting flour, and some cilantro. Use your hands to help the lauki release its water to form a wet dough. Since the lauki has so much moisture, you don’t need to add any additional water and we’ve also added yogurt which will help bind the dough.
I like shaping these on a greased banana leaf or you can also use parchment paper, and these will allow for the easiest transfer. Flip these onto a hot tava and sprinkle with some sesame seeds and oil or ghee. Now be patient here and let these cook on both sides, flipping in between, until it becomes golden brown and crisp.
Garnish them with some coconut and cilantro. I’ve paired them with some fruit yogurt, a special fasting-friendly roasted tomato chutney, and some chikki. You have to give these a try—they’re always a hit!
Singhare Ki Roti — crisp and golden brown, these rotis are made with lauki, aloo, and singoda atta (chestnut flour) for the simplest fasting-friendly recipe! 🌱 Pair them with fruit yogurt and roasted tomato chutney for the most wholesome Navratri meal! ❣️
Course:
Dinner, Lunch, Main Course
Cuisine:
Indian
Keyword:
fasting
Custom Category:
Dinner, Fasting Recipes, Indian Main Course, Lunch, Main Course
Servings: 4
Calories: 145kcal
Author: Nidhi Bothra
Ingredients
1cuppotatoes, grated (2 medium sized)
1cupgrated lauki (bottle gourd / opo squash)
1tspginger, minced
2green chilies, minced
1/4cupcoconut, shredded
1/4cuproasted peanuts, crushed
1 1/2cupsingoda flour (chestnut flour), more as needed
Wash the grated potatoes with cold water once and then squeeze them to remove all excess moisture and starch.
In a bowl, add in all the ingredients. Use your hands to gently mix the dough together and you should see the water from the lauki start to release. Since the lauki has so much moisture, you don’t need to add any additional water. Also, if the dough is too wet and not coming together, you can add more singoda flour one tsp at a time.
Then, grease a banana leaf with oil or ghee. Spread your dough on the center of the leaf creating a circular shape that is 3 to 5 inches wide and around ¼ to ½ inch thick.
Heat oil in a pan on medium heat and lay your banana leaf with the roti facing down. Peel the banana leaf away and let the roti cook for 2-3 minutes on medium flame until it is crispy. Then, drizzle a little oil and some sesame seeds on top and flip it over. Let it cook for another 2-3 minutes and your Singhare Ki Roti are ready! Enjoy!
Recipe Video
Nutrition Facts
Singhare Ki Roti
Amount Per Serving
Calories 145Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0.2mg0%
Sodium 705mg31%
Potassium 341mg10%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 41IU1%
Vitamin C 13mg16%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Besan Jini Dosa — an instant version for the Mumbai classic, this dosa has a chatpata filling with pav bhaji masala and schezwan sauce! Loaded with veggies, paneer, and amul cheese, you truly can’t go wrong with this incredible street food that was one of my favorites when living in Bombay!
WATCH HOW TO MAKE BESAN JINI DOSA:
For our dosa batter, we’l mix besan with a few simple spices, salt, ginger, green chilies, yogurt, and water. Whisk until this forms a smooth batter.
Heat your tawa and splash some water to check the temperature. Add your besan batter and gently spread out with a drizzle of oil or ghee.
Now, we’ll go in with all our veggies that are finely diced! And you can totally customize this based on what you have.
Then we’ll add in our schezwan chutney along with some butter and gently mash this to cover the whole dosa. Grate some paneer on top, sprinkle sprouted moong, and finish this off with some amul cheese, and cilantro.
Slice this into strips and roll up for the most incredible Besan Jini Dosa that totally brings be back to my time in Mumbai with so many memories!
Besan Jini Dosa — an instant version for the Mumbai classic, this dosa has a chatpata filling with pav bhaji masala and schezwan sauce! 🌶️ Loaded with veggies, paneer, and amul cheese, you truly can’t go wrong with this incredible street food that was one of my favorites when living in Bombay! 🇮🇳
Course:
Dinner, Lunch, Main Course, Snack
Cuisine:
Indian
Keyword:
easy
Custom Category:
Dinner, Lunch, Main Course, Snacks
For the dosa batter, mix together all of your ingredients and whisk until they are well combined.
Then, mix together all of your sauce ingredients and set them aside.
To make the dosa, heat a tawa or griddle for a minute. sprinkle a few drops of water and wipe the pan with a cloth. Then, pour the batter with a ladle and spread it into a thin round layer by making circular motions. Instead of a ladle, you can also use the bottom of a steel bowl.
Drizzle some ghee or oil around the edges of the dosa and allow it to cook on medium heat for a few minutes until crispy and golden brown.
For the filling, add your mixed vegetables, sauce and butter on top of the dosa and mash it all together until it is well combined. You can use any vegetables that you would like!
Once the vegetables are mashed, top the dosa off with cheese, paneer, cilantro and moong sprouts and cut it into 4-5 equal strips. Roll the strips up and your Besan Jini Dosa is ready, enjoy!
Recipe Video
Nutrition Facts
Besan Jini Dosa
Amount Per Serving
Calories 231Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 21mg7%
Sodium 338mg15%
Potassium 429mg12%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 3g3%
Protein 11g22%
Vitamin A 3323IU66%
Vitamin C 7mg8%
Calcium 122mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Italian Bread Tart — with a decadent béchamel filling, colorful veggies, and bubbly cheese, this is a go-to weeknight meal that packs all the flavor! Totally customizable with all the fillings and still not too heavy, I can’t get enough of it!
WATCH HOW TO MAKE ITALIAN BREAD TART:
You can use any bread of your choice and we’ll start by cutting off the sides. Roll these out gently to help flatten them. In a greased tart mold, layer the slices of bread and press with a small glass or your hands to help them keep their shape. Trim off any excess, brush with oil, and let bake.
For our filling, we’ll make a white sauce starting with a cornstarch, butter, and oil roux. Add milk in and whisk vigorously to prevent lumps. Then in goes all our veggies along with some pineapple, spices, and cheese. This is totally customizable and I like adding a bit of spinach puree for a lovely green color.
In our half-baked tart, spread this filling and top with dollops of marinara sauce and some more parmesan cheese. Bake this until golden brown and bubbly and your Italian Bread Tart is ready! This is so decadent and rich but still isn’t too heavy – you’re going to love
Italian Bread Tart — with a decadent béchamel filling, colorful veggies, and bubbly cheese, this is a go-to weeknight meal that packs all the flavor! Totally customizable with all the fillings and still not too heavy, I can’t get enough of it!
Course:
Baked, Dinner, Lunch, Main Course
Cuisine:
Italian
Keyword:
baked
Custom Category:
Baked, Dinner, Lunch, Main Course
Remove the sides of the bread and arrange them on a flat surface in a circular shape. The slices should overlap each other slightly without any gaps in between. Make sure that the overall size is bigger than the tart pan that you will use for baking.
Brush the edges of the bread with some water. This will seal all the edges and it will become one large piece of bread.
Press the bread into the pan so that it takes the shape of the pan. Remove any extra pieces with the help of a knife or scissors. Check out the video in this recipe for making the bread tart shell.
Now, brush the tart shell with melted butter (or olive oil) and lightly bake in a pre-heated oven at 350°F/175°C for 8-10 minutes. Make sure that you only half bake the tart and take it out of the oven before it changes color as we will be baking them again with the sauce/veggie filling later.
Leave the half-baked tart in the pan as we will be baking it again later.
Vegetable Filling:
First, make your spinach puree by boiling spinach for 4-5 minutes and then shocking it in ice cold water. Then blend it into a paste. Keep it aside while we make the béchamel.
For the béchamel sauce, heat oil and butter in a large saucepan and allow them to melt. Add garlic and sauté until fragrant.
Add all purpose flour and whisk the mixture so that it becomes frothy with a slight change in color.
Reduce the heat to low and gradually whisk in milk, making sure to eliminate lumps from the mixture.
Add in your bell peppers, broccoli, corn, carrots, pineapple, along with all your seasonings. You can also add in any vegetables that you would like!
Incorporate your vegetables and then add in your parmesan cheese and spinach puree. Cook the filling for a few more minutes and then take it off the heat and let it cool.
Italian Bread Tart:
To assemble the tart, take the half-baked tart shell and fill it with the vegetable filling. Top it off with marinara sauce and the mix of mozzarella and parmesan cheese.
Bake the tart in a preheated oven at 350°F/175°C for 10-15 minutes or until it is crispy and the edges are golden.
Then, remove the pan from the oven and leave it for 5 minutes on the counter.
Now, unmold the tart. An easy way to do this is to place the cooled tart pan on top of a couple of glasses. Then hold the pan ring and gently pull it down.
Ganish with some basil and your Italian Bread Tart is ready, enjoy!
Recipe Video
Recipe Notes
You can make the tart shell a day before too. Just make sure that it is half-baked and still in the tart pan.
You can also make the béchamel sauce/veggie filling in advance.
Nutrition Facts
Italian Bread Tart
Amount Per Serving
Calories 156Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 21mg7%
Sodium 478mg21%
Potassium 341mg10%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 9g10%
Protein 7g14%
Vitamin A 3463IU69%
Vitamin C 19mg23%
Calcium 223mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Herbed Lauki Raita — light, fresh, and nutritious, this side dish is the ultimate way to add lauki (squash) to your daily diet! With fresh cilantro, mint, and parsley for a refreshing flavor and soaked chia seeds for the ultimate creamy texture, this is a must try!
WATCH HOW TO MAKE HERBED LAUKI RAITA:
Start by peeling and grating your lauki. Blanch them in some hot water for just a minute or two and then strain. Rinse with cold water to stop the cooking and ensure they’re not mushy.
To beaten yogurt, add in the blanched lauki, soaked chia seeds which will help absorb excess water and give it a creamy texture, spices, and some herbs. I’ve used mint, parsley, and cilantro to give this raita a super refreshing kick.
Garnish this with a chili and haldi tadka for some color and peanuts and pumpkin seeds for crunch. I love this lauki raita paired with parathas, rice, or really any meal!
Pumpkin Sannata Raita — a simple and cooling side dish, this refreshing raita has a tadka made in a terracotta diya! With shredded pumpkin, dried mint, and roasted cumin powder for some depth of flavor with the tangy yogurt, this is my go-to summer condiment!
We’ll start by blanching our grated lauki (opo squash). Bring a pot of water to a rolling boil and add in the lauki for 1-2 minutes. Remove immediately and transfer to a strainer. Wash with cold water. Squeeze out any excess water from the pumpkin.
In a bowl, mix together the lauki, soaked chia seeds, yogurt, water, salt, black salt, roasted cumin powder, red chili powder, and sugar. Mix in all the herbs (cilantro, parsley, mint).
For the tadka, heat oil in a tsmall pan on medium heat. Add in mustard seeds, turmeric powder, green chilies and bell peppers. Let crackle for 1-2 minutes and add to the raita.
Give this a gentle mix and garnish with pumpkin seeds, roasted peanuts and spices before serving. Enjoy!
Recipe Video
Nutrition Facts
Herbed Lauki Raita
Amount Per Serving
Calories 105Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 6mg2%
Sodium 689mg30%
Potassium 304mg9%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 8g9%
Protein 6g12%
Vitamin A 204IU4%
Vitamin C 7mg8%
Calcium 203mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Baked Puran Poli Rolls — the simplest mithai that is effortlessly stunning and topped with a golden honey glaze! Needing just 15 minutes to make, these feature a traditional puran poli filling with chana dal, jaggery, coconut, cardamom, nutmeg, and saffron!
WATCH HOW TO MAKE BAKED PURAN POLI ROLLS:
We’ve kept the filling super traditional. Cook boiled Chana dal and jaggery until it gets this lovely golden brown color. To this we’ll add some ghee, elaichi, jaiful, coconut, and kesar. This filling is so aromatic and nostalgic, I could eat this just by itself.
To assemble the rolls, take some rotis and spread your filling on top. Top with some slivered almonds and roll tightly, sealing with a flour slurry.
These rolls look so classy and elegant and but are incredibly easy to make! Just brush them with some ghee and bake until nice and golden brown.
For a beautiful, irresistible shine, I’ve garnished these with a glaze of honey, almonds, pistachios, edible gold, and some rose petals. I’ve paired them with some aamras for a floral and fruity touch.
Making a show stopping mithai that is still special has never been easier with these Puran Poli Rolls!
Puran Poli Rolls — the simplest mithai that is effortlessly stunning and topped with a golden honey glaze! Needing just 15 minutes to make, these feature a traditional puran poli filling with chana dal, jaggery, coconut, cardamom, nutmeg, and saffron!
Course:
Baked, Dessert, Lunch, Snack
Cuisine:
Fusion, Indian
Keyword:
fusion
Custom Category:
Baked, Desserts, Diwali, Fusion, Indian Sweets, Lunch, Snacks
In a pressure cooker, cook the soaked chana dal with 2 cups of water, salt, and turmeric for 3 whistles on medium heat. If you're using an Instant Pot, pressure cook the soaked chana dal with 2 cups of water, salt, and turmeric for 8 minutes on high pressure with natural release.
Drain the extra water from the boiled dal and transfer it to a heavy bottom pan on low-medium heat.
Add the jaggery and mix well. Once the jaggery melts, mash the dal with the back of a spoon until it turns into a smooth paste. Continue to cook until the mixture thickens and holds its shape.
Now, add in your ghee, grated coconut, cardamom powder, nutmeg powder, and saffron, and mix well. To check if the puran filling is ready, put a spoon in it. If the spoon stands upright, then the puran filling is ready.
To assemble the puran poli rolls, take a roti (chapati), and add your puran filling in a cylindrical shape. Top this with almonds. Place a little bit of the flour slurry on the edges to help hold its shape and roll tightly.
Brush the rolls with ghee and bake at 350℉/175℃ for 10 minutes until golden brown and crispy. You can also airfry them.
Once baked, glaze them with honey (if your honey is thick microwave it for 5 seconds) and garnish with almonds, pistachios, edible gold foil, and rose petals.
Your Puran Poli Rolls are ready to be served. Enjoy them with a bowl of aamras.
Recipe Video
Nutrition Facts
Baked Puran Poli Rolls
Amount Per Serving
Calories 202Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 6mg2%
Sodium 9mg0%
Potassium 216mg6%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 23g26%
Protein 5g10%
Vitamin A 19IU0%
Vitamin C 2mg2%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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