Popular Recipes

Saturday, August 17, 2019

My first Instant Pot Recipe!!! Instant Pot Chole

Instant Pot Chole

I know I know.... I am jumping onto the “Instant Pot” bandwagon super duper late.😬
But thanks to a very thoughtful gift from a dear friend... I am finally onboard!!! And so excited!!! 😁😁

Okay ... So today was The Day!!! 😀 Made Chole in my new IP! 
And they turned out Peeeerfeccttt!!! 
So tender and flavorful😋😋. I was skeptical whether they will come out perfect in 15 mins pressure cook time plus natural steam release that I set on the IP (since most recipes called for 35 min pressure cook time), but they cooked so well without under cooking or being mushy 👌 They could have had slightly less water, but we didn’t mind the soupy chole. Dinner was a hit! 👌

2 cups soaked Chole
2 onions finely chopped
2 tomatoes finely chopped
2 tsp ginger garlic paste
Badshah Chole masala
Red chili powder
Cumin, Bay leaf

- Sauté the onion, tomatoes, ginger garlic paste, cumin, bay leaf for 6-8 mins in sauté function on some oil.

- Add chole masala, red chili powder, turmeric, salt . Sauté for 2-3 more mins

- Add soaked chole and water. 

- Pressure cook on high pressure for 15 mins. Let the pressure release naturally. 

- Tadah... by the time you make rotis... Chole are cooked and ready!

Sunday, February 10, 2019

Samosa Pinwheels

One of my favorite party appetizers are these beautiful looking and amazingly tasty 'Samosa Pinwheels'. What's not to like??? Nothing can go wrong with ...Spicy stuffing made with mashed potatoes and warm spices rolled up into puff pastry sheets and then baked to crispy perfection! YUMMMMM..OOO! Baked a large batch for a party at work tomorrow.

The trick however, is getting this beautiful pinwheels pattern. I have had these pinwheels before and not all were able to exhibit this beautiful pattern. So here goes the step by step recipe-

 ** The trick in using 'lump free' filling, spreading it in an even layer and rolling into a tight roll before slicing.

4 Potatoes boiled and washed well (no lumps)
1/2 onion finely chopped
2tsp ginger garlic paste
1tsp chopped curry leaves
1 tsp garam masala powder
1tsp red chili powder
1/2 tsp mustard seeds
1/2tsp cumin seeds
1/2tsp turmeric powder
1/2 tsp Kasoori methi leaves
4tsp Oil

1 Puff pastry sheet (Thawed as per package instructions)

1) Heat the oil in pan. Add mustard seed, cumin seeds, curry leaves and chopped onion. Sauté for 2-3 mins.
2) Add ginger garlic paste, turmeric, red chili powder, garam masala powder, mashed potatoes, salt and kasoori methi. Sauté the filling for few mins. The filling should have no lumps. Let the filling cool for 1hr.

** Pre Heat the oven to 400F

3)  Roll out the thawed puff pastry sheet. Spread the potato filling evenly on to the sheet, about 1.5cm in thickness. Start rolling the sheet tightly from one end, into a roll.

4) Slice the roll in the center. Wrap the rolls into wax paper and chill in refrigerator for 20mins.

5) After 20 mins, slice the roll. Place the pinwheels on a baking sheet sprayed with cooking spray.

6) Bake the pinwheels at 400F for 15-20 mins till golden brown. I like to turn them half way through the baking on the other side to bake evenly on both sides.

7) Serve hot along with your favorite sauce. Enjoy these delicious beauties!

And...You know my favorite! I will of course serve these with "Maggie Hot and Sweet" Sauce :))

Saturday, January 13, 2018

Tilgul Ladoos- Quick and Easy

Tilgul Ghya Goad Bola!!!

Made these quick and easy Tilgul ladoos yesterday. No sugar syrup and no cooking!

Recipe- Makes 20 small ladoos 

1/2 cup Roasted peanuts (I used store bought)
1/3 cup Roasted sesame seeds 
1/3 cup dry coconut powder 
1/3 cup finely chopped almonds
4 tsp jaggery powder
3 tsp fine sugar
1 tsp ghee
1/2 tsp cardamom powder
1/4 tsp nutmeg powder

In a blender, blend together peanuts and half of toasted sesame seeds till they are powdered and everything starts to slightly stick and come together. Don’t overgrind! 
Add rest of the toasted sesame seeds and the other ingredients and knead with light hands. Roll into small ladoos. Done! 

Monday, January 1, 2018

New Years Special Dessert- Icecream Cake!

This is one of the easiest and prettiest dessert that you will ever make! My initial plan for New Years dessert was to bring some dessert shells and do some kind of berry sauce to go top of them along with ice-cream or homemade whipped cream. But as usual, no dessert shells to be found in the grocery store! But I did find 'lady fingers' (soft spongy mini cakes that are used in desserts like Tiramisu) and so came the idea of assembling a easy breezy beautiful Ice cream cake with Vanilla and Chocolate ice-cream layers and top with fresh berries. I wish I had used strawberry ice-cream instead of vanilla to give more color contrast to the cake.

What you need:
Lady Fingers- 2 packets
Vanilla ice cream (or Strawberry ice-cream will make it more colorful and prettier)
Chocolate ice cream
Fresh berries ( I used raspberries and black berries)
Loaf pan
Plastic wrap

How to assemble the cake:

1) Soften the ice-creams in the refrigerator for 1/2 to 1 hour.

2) Line the loaf pan with plastic wrap. Then line up the lady fingers on the side and bottom of the

3) Spoon the soften vanilla/strawberry ice-cream to cover the bottom and smoothen it out.Layer with few lady fingers. Then spoon in softened chocolate ice cream.


Smoothen the top of the ice-cream. With a fork make lines on the ice cream top to make criss-cross patterns. Cover with plastic wrap and freeze the pan in the freezer for 3-4 hours.

5) When ready to serve, garnish with fresh berries of your choice.

6) Slice horizontally to cut and serve with extra berries! Enjoy the ice cream cake with your loved ones :)

Wish You All a Very Happy, Healthy and Delicious New Year!

Happy New Year 2018 !!!

Wish You All a Very Happy, Healthy and Delicious New Year!!!

I am hoping to be able to find some more time to cook delicious food and blog in this new year!

-The Sizzling Pan

Monday, September 4, 2017

"Rasmalai Cake" - An Indian version of the spanish 'Tres Leches' cake

The newest trend in the world of cakes are the fusion cakes, where they combine best flavors from two or more cuisines to create one of a kind masterpiece. The one I tasted recently was the 'Gulab Jamun Cheese cake' at an popular Indian restaurant in Nashville,TN at the famous Chefs restaurant- Chauhan Ale and Masala house.Another beautiful cake was baked by a contestant at the cooking competition here for the Ganesh festival.The cake was called 'Gajar Halwa' cake- White moist cake with layers of gajar halwa and whipped cream made it delectable! She won the first prize:)

A friend had send a picture of the new popular cake in Pune- "The Rasmalai cake". Since then, I wanted to try my take on this cake and  we had the perfect occasion on this weekend that deserved a special cake! A 70th birthday party!

Here is my version of the Rasmalai Cake which is a spin of the spanish 'Tres Leches' cake.

1 eggless cake baked in a glass tray (I used Pillsbury white cake mix to bake the cake. Prepared the cake as per instructions, but substituted eggs with ¼ cup Greek yogurt)

For Malai/ basundi 3 milk soak
1.5 cups evaporated milk
0.5 cups condensed milk
0.5 cup whole milk
0.5 tsp cardamom powder
¼ tsp nutmeg powder
(For more sweeter taste add more sugar/condensed milk. But remember the cake itself will be sweet too!)

Saffron whipped cream:
1.5 cups heavy whipping cream
4 tsp powdered sugar
1 tsp saffron

8 Rasagullas (I used store bought)
Few drops of yellow coloring (optional)
Chopped pistachios and almonds for garnish
Saffron for garnish

1) Prepare cake as per box instructions. Use Greek yogurt to substitute the eggs. Let the cake cool completely.
2) Prepare the malai/basundi by boiling the evaporated milk, condensed milk and whole milk along with cardamom and nutmeg powder. Let it cool completely.
3) Pour the Basundi over the cooled cake.Let it soak overnight in the refrigerator.

4) Whip the cold heavy whipping cream with a electric mixer with the powdered sugar and 4 tsp milk with saffron strands.If the color is not yellow enough, add few drops of yellow food color. Beat till stiff peaks appear

5) Pipe the saffron whipped cream on the milk soaked cake in desired patterns. Garnish with half sliced rasagullas, chopped nuts and saffron.

6) Chill in the refrigerator for few hours. Serve chilled.

Enjoy the delectable moist cake with luscious whipped cream and warm and delicate Indian flavors of cardamon, nutmeg and saffron!

Tuesday, June 6, 2017

Chili-Garlic Chicken

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Nothing recharges you better after a hectic day, than homemade food especially when it is such super tasty and spicy...'Chili Garlic Chicken' 

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Marinate boneless chicken with salt, black pepper, red chili powder and some garam masala powder. Keep for 30 mins. 
Sauté on some oil - thinly sliced onions, green peppers, green chilies, lots of finely chopped garlic and ginger. Add the marinated chicken. Stir fry till cooked. Add some soy sauce and chopped cilantro.Serve hot with white/ brown rice. Nomm nomm nommm  

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Tuesday, November 22, 2016

Oatmeal-Chocolate-Almond Cookies

At home, anything made with 'Oats' is frowned upon by everyone except me ;0
But to my surprise.... these cookies are a WINNER ! They have been liking it and munching on them with a smile on their faces. Being made with oatmeal and whole wheat flour.....a sure score for me!

When I looked up few recipes of oatmeal cookies, I was under the impression that Oats cookies are usually on the softer side of the texture. But these ones turned out Crunnnchy!! How can anyone not like this Chocolaty-Nutty-Crunchy yumminess!!

I combined a bunch of recipes to get this recipe:


3.5 cups quick oats
1 cup whole wheat flour
1/2 cup all purpose four
1 cup brown sugar
3/4 cup white sugar
1/3 cup unsweetened cocoa powder
1/4 cup slivered almonds
2 whole eggs
2 sticks unsalted butter at room temperature
1 tsp vanilla essence
1 tsp salt
1/2 tsp baking soda


1) Pre heat oven to 350 F. Slightly butter 2 large cookie baking sheets.
2) With electric mixer or hand mixer, cream together butter and sugar until fluffy.Add the eggs, vanilla and cream some more.
3) Sift the flour,salt, baking powder, cocoa powder.Add to the creamed mixture and mix. Add the oatmeal and mix till combined.
4) Scoop the cookie batter onto baking sheets or form into flat rounds with hand and place onto cookie sheet. Press slivered almonds on top.

5) Bake at 350 F for 12-14 mins until crisp. Remove from oven and let it cool on baking sheets.

Enjoy the crispy crunchy wholesome cookie!

Friday, August 12, 2016

Spicy potato masala 'stuffed' appe

One of my most favorite appetizers is 'Appe' of various kinds. They are easy to make for parties, you can create variations, everyone loves them and they can me made in tiny bit of oil! Here,I used idli batter for the covering and stuffing of 'batata wada' as stuffing. 

Crispy outer covering with the spicy inner stuffing is just out of this world !!

How to make: 
Put a drop of oil in warm appe pan, some sesame seeds, then spoonful of idli batter (add some sooji if batter is too thin) followed by stuffing and idli batter again.

Cook on both sides till golden brown with another drop of oil.

No words to describe the awesomeness of these yummy bundles!! Enjoy!!

Tuesday, July 26, 2016

Eggless Rava Cake

Simple Pleasures.....

Who remembers the simple eggless 'rava' cake that mom used to bake?? 
Recently, I baked one myself and loving every crumb of it 😋

So easy to make, yet so tasty and versatile... Can be a tea time snack, a kids snack or a fancy dessert when you drizzle with chocolate syrup or serve with ice-cream!! 

1 cup rava
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup powdered sugar
1/2 cup yogurt
1/2 cup oil
1/4 cup milk
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
Chopped nuts optional

Preheat oven to 350F. Oil a loaf pan.
Mix yogurt,oil,sugar with a whisk. Add the rest of the ingredients and mix. Pour into the loaf pan. Add the chopped nuts. Bake at 350F for 30-35 mins till golden brown. Cool before cutting. Enjoy 😋