Food Recipes

Potato Kurma

## Potato Kurma (Aloo Kurma)

Potato Kurma is a mildly spiced, creamy South Indian–style curry made with potatoes, coconut, and aromatic spices. It pairs beautifully with chapati, poori, dosa, idiyappam, or rice.

---

## Ingredients

### Main Ingredients

* Potatoes – 3 medium (boiled, peeled, and cubed)
* Onion – 1 large (finely chopped)
* Tomato – 1 medium (finely chopped)
* Green chilies – 2 (slit lengthwise)
* Ginger – 1 inch piece (chopped)
* Garlic – 4 cloves (chopped)
* Oil – 2 tablespoons
* Salt – to taste
* Water – as needed

### For Grinding (Kurma Paste)

* Fresh grated coconut – ½ cup
* Cashews – 8 to 10
* Fennel seeds – 1 teaspoon
* Poppy seeds (optional) – 1 teaspoon
* Green chilies – 1 (adjust to taste)
* Water – enough to grind into a smooth paste

### Whole Spices

* Bay leaf – 1
* Cinnamon stick – 1 small piece
* Cloves – 2
* Cardamom – 2

### Spice Powders

* Turmeric powder – ¼ teaspoon
* Red chili powder – ½ teaspoon
* Coriander powder – 1 teaspoon
* Garam masala – ½ teaspoon

### Garnish

* Fresh coriander leaves – finely chopped

---

## Instructions

### Step 1: Prepare the Kurma Paste

1. Add grated coconut, cashews, fennel seeds, poppy seeds, and green chili to a blender.
2. Add a little water and grind into a smooth, thick paste.
3. Keep aside.

---

### Step 2: Cook the Base

1. Heat oil in a deep pan or kadai over medium heat.
2. Add bay leaf, cinnamon, cloves, and cardamom. Sauté until aromatic.
3. Add chopped onions and sauté until golden brown.
4. Add ginger and garlic. Cook until the raw smell disappears.
5. Add green chilies and chopped tomatoes.
6. Cook until tomatoes soften and oil begins to separate.

---

### Step 3: Add Spices and Potatoes

1. Add turmeric powder, red chili powder, coriander powder, and salt.
2. Mix well and cook for 1 minute.
3. Add boiled potato cubes and gently mix so they are coated with spices.

---

### Step 4: Add Ground Paste and Simmer

1. Add the prepared coconut paste and mix well.
2. Pour in water to adjust consistency (kurma should be semi-thick).
3. Cover and simmer for 8–10 minutes on low heat, stirring occasionally.

---

### Step 5: Finish the Kurma

1. Add garam masala and mix well.
2. Simmer for another 2 minutes.
3. Switch off the heat and garnish with fresh coriander leaves.

---

## Serving Suggestions

* Serve hot with **chapati, poori, parotta, dosa, idiyappam, appam, or steamed rice**.
* Tastes even better after resting for a few minutes as flavors deepen.

---

## Food Categories

South Indian, Indian Curry, Vegetarian, Gluten-Free, Coconut-Based, Comfort Food

---

## Suitable Meal Time

Breakfast, Lunch, Dinner

---

## Meal Type

Main Course

---

Jowar Upma

## **Jowar Upma Recipe**

### **Description**

Jowar Upma is a healthy, gluten-free South Indian–style dish made using jowar rava (sorghum semolina). It is rich in fiber, light on the stomach, and suitable for weight-conscious and diabetic diets. This nutritious upma can be enjoyed as a wholesome breakfast or a light meal.

---

## **Ingredients**

### **Main Ingredients**

* Jowar rava (sorghum semolina) – 1 cup
* Water – 2½ cups
* Oil – 2 tablespoons

### **Tempering Ingredients**

* Mustard seeds – 1 teaspoon
* Cumin seeds – 1 teaspoon
* Chana dal – 1 tablespoon
* Urad dal – 1 tablespoon

### **Vegetables (finely chopped)**

* Onion – 1 medium
* Green chili – 1 to 2 (adjust to taste)
* Ginger – 1 teaspoon (grated)
* Carrot – 1 small
* Green peas – 2 tablespoons
* Beans – 2 tablespoons

### **Others**

* Curry leaves – 8 to 10
* Turmeric powder – ¼ teaspoon
* Salt – to taste
* Lemon juice – 1 tablespoon (optional)
* Fresh coriander leaves – 2 tablespoons (chopped)

---

## **Instructions**

### **Step 1: Dry Roast Jowar Rava**

1. Heat a pan on low flame.
2. Add jowar rava and dry roast it gently for 4–5 minutes until aromatic.
3. Stir continuously to avoid burning.
4. Remove from heat and keep aside.

### **Step 2: Prepare Tempering**

1. Heat oil in a heavy-bottomed pan or kadai.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds, chana dal, and urad dal.
4. Sauté until dals turn golden brown.

### **Step 3: Sauté Aromatics & Vegetables**

1. Add curry leaves, green chili, and grated ginger.
2. Add chopped onions and sauté until translucent.
3. Add vegetables (carrot, beans, peas) and cook for 2–3 minutes.
4. Add turmeric powder and salt, mix well.

### **Step 4: Cook the Upma**

1. Pour water into the pan and bring it to a boil.
2. Lower the flame and slowly add roasted jowar rava while stirring continuously.
3. Stir well to avoid lumps.
4. Cover and cook on low flame for 5–7 minutes until water is absorbed and jowar is cooked.

### **Step 5: Finish & Serve**

1. Turn off the flame and let the upma rest for 2 minutes.
2. Add lemon juice and mix gently.
3. Garnish with fresh coriander leaves.
4. Serve hot.

---

## **Food Categories**

Healthy, Gluten-Free, South Indian, Vegetarian, High-Fiber, Diabetic-Friendly, Weight-Loss Friendly

---

## **Meal Category**

Breakfast, Light Lunch, Light Dinner

---

## **Meal Type**

Main Course

---

Masala Pav

## Masala Pav Recipe

### Description

Masala Pav is a popular Indian street food, especially famous in Mumbai. It consists of soft pav buns served with a spicy, buttery mixed-vegetable masala. The dish is flavorful, quick to prepare, and often enjoyed as a filling snack or light meal.

---

## Ingredients

### For Masala (Vegetable Mixture)

* Butter – 3 tablespoons
* Oil – 1 tablespoon
* Onion – 1 large, finely chopped
* Tomato – 2 medium, finely chopped
* Capsicum (Bell Pepper) – 1 small, finely chopped
* Boiled Potatoes – 2 medium, mashed
* Green Peas – ¼ cup (boiled)
* Ginger-Garlic Paste – 1 teaspoon
* Green Chilies – 1–2, finely chopped (adjust to taste)
* Pav Bhaji Masala – 2 teaspoons
* Red Chili Powder – ½ teaspoon
* Turmeric Powder – ¼ teaspoon
* Cumin Powder – ½ teaspoon
* Coriander Powder – ½ teaspoon
* Salt – to taste
* Water – as required (2–4 tablespoons)
* Fresh Coriander Leaves – 2 tablespoons, finely chopped
* Lemon Juice – 1 teaspoon (optional)

### For Pav

* Pav Buns – 4
* Butter – 2 tablespoons (for toasting)

---

## Instructions

### Step 1: Prepare the Masala

1. Heat a pan or tawa on medium heat. Add oil and butter.
2. Once the butter melts, add chopped onions and sauté until they turn golden and soft.
3. Add ginger-garlic paste and green chilies. Sauté for 1 minute until the raw smell disappears.
4. Add chopped tomatoes and cook until they become soft and oil starts separating.
5. Add capsicum and cook for 2–3 minutes until slightly tender.
6. Add boiled mashed potatoes and boiled green peas. Mix well.
7. Add pav bhaji masala, red chili powder, turmeric powder, cumin powder, coriander powder, and salt.
8. Mix everything thoroughly and mash slightly for a uniform texture.
9. Add a little water to adjust consistency and cook for 3–4 minutes, stirring occasionally.
10. Finish with chopped coriander leaves and lemon juice. Mix well and turn off the heat.

---

### Step 2: Toast the Pav

1. Slice the pav buns horizontally.
2. Heat a pan or tawa and add butter.
3. Place the pav on the pan and toast until golden and crisp on both sides.

---

### Step 3: Serve

* Serve hot masala with butter-toasted pav.
* Garnish with extra butter and chopped coriander if desired.
* Optionally serve with chopped onions and lemon wedges on the side.

---

## Food Categories (Comma Separated)

Indian Street Food, Vegetarian, Spicy Food, Mumbai Cuisine, Fast Food, Snack

---

## Suitable Meal Time

Breakfast, Evening Snack, Light Lunch, Light Dinner

---

## Meal Type

Vegetarian

---

Multigrain Roti

## Multigrain Roti Recipe

### Description

Multigrain Roti is a nutritious Indian flatbread made using a blend of different whole grains and flours. It is rich in fiber, protein, and essential nutrients, making it a healthier alternative to regular wheat roti. It pairs well with vegetables, dals, or curries and can be enjoyed at any time of the day.

---

## Ingredients

* Whole wheat flour – 1 cup
* Millet flour (Bajra / Jowar / Ragi – any one or mixed) – ½ cup
* Gram flour (Besan) – 2 tablespoons
* Oat flour or finely ground oats – 2 tablespoons
* Flaxseed powder – 1 tablespoon (optional)
* Salt – ½ teaspoon or to taste
* Oil or ghee – 1 teaspoon
* Warm water – as needed (to knead dough)
* Dry flour – for dusting

---

## Instructions

1. **Prepare the Flour Mix**
   In a large mixing bowl, combine whole wheat flour, millet flour, gram flour, oat flour, flaxseed powder, and salt. Mix well until all flours are evenly blended.

2. **Add Oil and Water**
   Add oil or ghee to the flour mixture. Gradually add warm water little by little and mix with your fingers.

3. **Knead the Dough**
   Knead the mixture into a soft, smooth dough. The dough should not be too tight or sticky. Cover and let it rest for 10–15 minutes.

4. **Divide the Dough**
   After resting, knead the dough lightly again. Divide it into equal-sized portions and roll them into smooth balls.

5. **Roll the Rotis**
   Dust each dough ball lightly with dry flour. Using a rolling pin, roll it into a round roti of medium thickness.

6. **Cook the Roti**
   Heat a tawa or flat pan on medium heat. Place the rolled roti on the hot tawa.

* When bubbles appear, flip it over.
   * Cook the other side until brown spots appear.
   * Press gently with a cloth or spatula for even cooking.

7. **Optional Final Touch**
   You may apply a little ghee or butter on top if desired.

8. **Serve Hot**
   Serve the multigrain roti hot with curry, vegetables, dal, yogurt, or chutney.

---

## Food Categories

Indian Bread, Flatbread, Healthy Food, Whole Grain Food, Vegetarian, High Fiber Food

---

## Meal Category

Breakfast, Lunch, Dinner

---

## Meal Type

Main Course

---

Oats Upma

## Oats Upma Recipe

### Description

Oats Upma is a healthy and nutritious variation of the traditional South Indian upma. Made using oats instead of semolina, it is rich in fiber, easy to digest, and quick to prepare. It is ideal for people looking for a light yet filling meal.

---

## Ingredients

### Main Ingredients

* Rolled oats or quick oats – 1 cup
* Water – 2 cups
* Oil – 1½ tablespoons

### Tempering Ingredients

* Mustard seeds – 1 teaspoon
* Cumin seeds – 1 teaspoon
* Chana dal (split Bengal gram) – 1 tablespoon
* Urad dal (split black gram) – 1 tablespoon

### Vegetables

* Onion (finely chopped) – 1 medium
* Green chilies (finely chopped) – 1–2 (adjust to taste)
* Ginger (grated or finely chopped) – 1 teaspoon
* Carrot (finely chopped) – 1 small
* Green peas – 2 tablespoons
* Beans (finely chopped, optional) – 2 tablespoons

### Flavoring & Seasoning

* Curry leaves – 8–10
* Turmeric powder – ¼ teaspoon
* Salt – to taste

### Garnish

* Fresh coriander leaves (chopped) – 2 tablespoons
* Lemon juice – 1 teaspoon (optional)

---

## Instructions

### Step 1: Roast the Oats

1. Heat a pan on low flame.
2. Add oats and dry roast them for 3–4 minutes until they turn crisp and give a light nutty aroma.
3. Remove from the pan and set aside. This helps prevent the oats from becoming mushy.

### Step 2: Prepare the Tempering

1. Heat oil in a wide pan or kadai over medium heat.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds, chana dal, and urad dal. Sauté until the dals turn light golden.
4. Add curry leaves, green chilies, and ginger. Sauté for a few seconds.

### Step 3: Cook the Vegetables

1. Add chopped onions and sauté until they turn translucent.
2. Add carrots, peas, and beans.
3. Sprinkle turmeric powder and salt.
4. Mix well and cook the vegetables for 2–3 minutes.

### Step 4: Add Water

1. Pour in 2 cups of water and bring it to a gentle boil.
2. Taste and adjust salt if needed.

### Step 5: Add Oats and Cook

1. Lower the flame and slowly add the roasted oats while stirring continuously.
2. Cook for 2–3 minutes until the oats absorb the water and the mixture thickens.
3. Turn off the flame once the oats are cooked but still soft and fluffy.

### Step 6: Garnish and Serve

1. Add lemon juice (if using) and mix gently.
2. Garnish with fresh coriander leaves.
3. Serve hot.

---

## Serving Suggestions

* Serve with coconut chutney or plain curd.
* Can be enjoyed on its own as a light meal.

---

## Food Categories

South Indian, Indian, Healthy Food, Vegetarian, High-Fiber, Homemade

---

## Meal Category

Breakfast, Light Lunch, Evening Meal

---

## Meal Type

Vegetarian

---

Paneer Sandwich

## Paneer Sandwich Recipe

### Food Categories

Vegetarian, Indian Cuisine, Sandwich, Quick Snack, Street Food, Breakfast, Lunch, Light Dinner

### Meal Type

Breakfast, Snack, Lunch, Light Dinner

---

## Ingredients

### For the Paneer Filling

* Paneer (cottage cheese) – 200 grams, grated or finely crumbled
* Onion – 1 small, finely chopped
* Tomato – 1 small, finely chopped (seeds removed)
* Green capsicum – 1 small, finely chopped
* Green chili – 1, finely chopped (optional)
* Fresh coriander leaves – 2 tablespoons, finely chopped
* Ginger – ½ teaspoon, grated

### Spices and Seasoning

* Salt – to taste
* Black pepper powder – ½ teaspoon
* Red chili powder – ½ teaspoon (optional)
* Garam masala – ¼ teaspoon
* Chaat masala – ½ teaspoon (optional)

### Other Ingredients

* Butter – as needed
* Bread slices – 6 to 8 (white, brown, or whole wheat)
* Cheese slices or grated cheese – optional

---

## Instructions

### Step 1: Prepare the Paneer Filling

1. In a mixing bowl, add grated or crumbled paneer.
2. Add chopped onion, tomato, capsicum, green chili, coriander leaves, and grated ginger.
3. Sprinkle salt, black pepper powder, red chili powder, garam masala, and chaat masala.
4. Mix everything well until all ingredients are evenly combined. Taste and adjust seasoning if required.

---

### Step 2: Assemble the Sandwich

1. Take two bread slices and spread butter evenly on one side of each slice.
2. Place a generous portion of the paneer filling on the buttered side of one bread slice.
3. Add a cheese slice or some grated cheese if using.
4. Cover with the second bread slice, buttered side facing down.

---

### Step 3: Toast the Sandwich

**Using a Pan:**

1. Heat a pan or tawa on medium flame.
2. Place the prepared sandwich on the pan.
3. Toast until golden brown from one side, then flip and toast the other side.
4. Press gently with a spatula for even cooking.

**Using a Sandwich Toaster:**

1. Preheat the sandwich toaster.
2. Place the sandwich inside and toast until crisp and golden.

---

### Step 4: Serve

1. Remove the sandwich from heat and cut diagonally or into halves.
2. Serve hot with green chutney, tomato ketchup, or mint mayo.

---

## Serving Suggestions

* Pair with tea or coffee for breakfast
* Serve with salad or soup for a light lunch
* Enjoy as an evening snack or quick dinner option

---

Kathi Roll

## 🌯 Kathi Roll – Detailed Recipe

### **Food Categories**

Street Food, Indian Cuisine, Wraps & Rolls, Non-Vegetarian / Vegetarian (optional), Fast Food

### **Meal Category**

Breakfast, Lunch, Dinner, Evening Snack

### **Meal Type**

Main Course, On-the-Go Meal

---

## **Ingredients**

### **For the Paratha (Wrap)**

* All-purpose flour (maida) – 1½ cups
* Salt – ½ teaspoon
* Sugar – ½ teaspoon (optional)
* Oil – 1 tablespoon
* Water – as needed (to make soft dough)
* Oil or butter – for cooking

### **For the Egg Layer (Optional but Traditional)**

* Eggs – 2 (beaten)
* Salt – a pinch

> *For a vegetarian version, skip the egg layer.*

---

### **For the Filling (Chicken Version – Classic Kathi Roll)**

#### **Chicken Marinade**

* Boneless chicken (thin strips) – 250 grams
* Yogurt – 2 tablespoons
* Ginger-garlic paste – 1 tablespoon
* Red chili powder – 1 teaspoon
* Turmeric powder – ¼ teaspoon
* Garam masala – ½ teaspoon
* Coriander powder – 1 teaspoon
* Lemon juice – 1 tablespoon
* Salt – to taste
* Oil – 1 tablespoon

#### **Cooking the Chicken**

* Oil – 1 tablespoon
* Onion – 1 medium, sliced
* Green chilies – 1–2, slit
* Capsicum – ½ cup, thinly sliced (optional)

---

### **For Assembly & Toppings**

* Onion – 1 large, thinly sliced
* Lemon juice – 1 tablespoon
* Chaat masala – ½ teaspoon
* Green chutney – 2–3 tablespoons
* Mayonnaise or yogurt sauce – as needed
* Fresh coriander leaves – chopped

---

## **Instructions**

### **Step 1: Prepare the Dough**

1. In a bowl, mix flour, salt, sugar, and oil.
2. Gradually add water and knead into a soft, smooth dough.
3. Cover and rest the dough for 20–30 minutes.

---

### **Step 2: Cook the Chicken Filling**

1. Mix all marinade ingredients with chicken and let it rest for at least 30 minutes (longer for better flavor).
2. Heat oil in a pan, add marinated chicken, and cook on medium-high heat until fully cooked and slightly charred.
3. Add sliced onions, green chilies, and capsicum. Sauté for 2–3 minutes.
4. Adjust seasoning and keep aside.

---

### **Step 3: Make the Parathas**

1. Divide the dough into equal balls.
2. Roll each ball into a thin circle.
3. Heat a tawa or flat pan, place the rolled paratha, and cook until light brown spots appear on both sides.
4. Drizzle oil or butter while cooking for crispness.

---

### **Step 4: Add Egg Layer (Optional)**

1. Pour some beaten egg over one side of the paratha while it’s on the pan.
2. Spread evenly and cook until the egg sets.
3. Flip briefly to cook the egg side and remove from heat.

---

### **Step 5: Assemble the Kathi Roll**

1. Place the paratha (egg side up) on a flat surface.
2. Spread green chutney and mayonnaise/yogurt sauce.
3. Add cooked chicken filling in the center.
4. Top with sliced onions, lemon juice, chaat masala, and coriander leaves.
5. Roll tightly and wrap one end with paper or foil.

---

## **Serving Suggestions**

* Serve hot with extra green chutney or spicy sauce.
* Can be customized with paneer, mixed vegetables, or soy chunks for vegetarian versions.

---

## **Notes**

* Kathi Rolls are highly customizable and can be made spicy or mild.
* Ideal as a quick meal or street-style comfort food.

Onion Bhaji

## Onion Bhaji (Indian-Style Crispy Onion Fritters)

### Description

Onion Bhaji is a popular Indian snack made from thinly sliced onions coated in a spiced gram flour (besan) batter and deep-fried until crispy. It is commonly served hot with chutney or tea and is especially popular as a street food and appetizer.

---

## Ingredients

### Main Ingredients

* 2 large onions (thinly sliced)
* 1 cup gram flour (besan / chickpea flour)
* 2 tablespoons rice flour (for extra crispiness)
* 1–2 green chilies (finely chopped)
* 1 tablespoon fresh coriander leaves (finely chopped)
* 1 teaspoon ginger (grated or paste)
* ½ teaspoon turmeric powder
* 1 teaspoon red chili powder (adjust to taste)
* 1 teaspoon coriander powder
* ½ teaspoon cumin seeds
* ½ teaspoon garam masala
* Salt to taste
* Water (as needed)
* Oil for deep frying

---

## Instructions

### Step 1: Prepare the Onions

* Thinly slice the onions and place them in a large mixing bowl.
* Sprinkle salt over the onions and gently mix with your hands.
* Let the onions rest for 5–10 minutes so they release moisture.

### Step 2: Make the Batter

* Add gram flour and rice flour to the onions.
* Add turmeric powder, red chili powder, coriander powder, cumin seeds, garam masala, ginger, green chilies, and fresh coriander.
* Mix everything well using your hands.
* Add small amounts of water gradually to form a thick, sticky batter that coats the onions. The batter should not be runny.

### Step 3: Heat the Oil

* Heat oil in a deep pan or kadai over medium heat.
* To test the oil, drop a small portion of batter into the oil; it should rise steadily without browning too quickly.

### Step 4: Fry the Bhajis

* Take small portions of the onion mixture and gently drop them into the hot oil.
* Fry in batches, avoiding overcrowding the pan.
* Fry until golden brown and crispy, turning occasionally for even cooking.

### Step 5: Drain and Serve

* Remove the bhajis using a slotted spoon.
* Drain excess oil on paper towels.
* Serve hot for best texture and flavor.

---

## Serving Suggestions

* Serve with mint chutney, tamarind chutney, or tomato ketchup.
* Pairs well with hot tea or coffee.
* Can be served as a starter or evening snack.

---

## Food Categories

Snack, Appetizer, Street Food, Vegetarian, Vegan, Indian Cuisine, Deep-Fried

---

## Meal Category (Time of Day)

Breakfast, Evening Snack, Tea-Time Snack

---

## Meal Type

Vegetarian, Vegan, Gluten-Free (when made with pure gram flour), Comfort Food

---

Ragi Roti (Nachni Roti)

## Ragi Roti (Nachni Roti)

### Description

Ragi Roti, also known as Nachni Roti, is a traditional South Indian flatbread made from finger millet flour. It is naturally gluten-free, rich in calcium and fiber, and commonly prepared in Karnataka and Maharashtra. It is soft, earthy in flavor, and pairs well with chutney, curry, or yogurt.

---

## Ingredients

### Main Ingredients

* Ragi (Finger Millet / Nachni) Flour – 1 cup
* Water – ¾ to 1 cup (as needed)
* Salt – to taste

### Optional Add-ins (for flavor and texture)

* Finely chopped onion – 2 tablespoons
* Finely chopped green chili – 1 small
* Fresh coriander leaves (chopped) – 1 tablespoon
* Grated carrot – 2 tablespoons (optional)
* Cumin seeds – ½ teaspoon

### For Cooking

* Oil or ghee – 1 to 2 teaspoons

---

## Instructions

### Step 1: Prepare the Dough

1. In a mixing bowl, add ragi flour and salt.
2. Add chopped onion, green chili, coriander leaves, carrot, and cumin seeds if using.
3. Gradually add warm water little by little.
4. Mix with your fingers to form a **soft, moist, non-sticky dough**.
5. Let the dough rest for 5 minutes.
   *Note: Ragi dough is softer than wheat dough and does not need kneading.*

---

### Step 2: Shape the Roti

1. Divide the dough into medium-sized balls.
2. Place a clean cotton cloth, banana leaf, or parchment paper on a flat surface.
3. Grease your fingers lightly with water or oil.
4. Place one dough ball on the surface and gently press it into a thin round roti using your fingers.
5. Make small cracks along the edges if needed; this prevents breaking while cooking.

---

### Step 3: Cook the Roti

1. Heat a flat pan or tawa on medium heat.
2. Carefully lift the roti and place it on the hot pan.
3. Cook for 1–2 minutes until the bottom side firms up.
4. Drizzle a few drops of oil or ghee around the edges.
5. Flip gently and cook the other side for another 1–2 minutes.
6. Press lightly with a spatula until both sides are evenly cooked.
7. Remove from heat.

---

### Step 4: Serve

* Serve hot with coconut chutney, vegetable curry, sambar, or plain yogurt.
* Best eaten fresh.

---

## Food Categories

Indian, South Indian, Traditional, Healthy, Gluten-Free, Millet-Based, Vegetarian, Homemade, Breakfast, Lunch, Dinner

---

## Meal Type

Breakfast / Lunch / Dinner

---

Vanilla milkshake

## Vanilla Milkshake Recipe

### Description

A vanilla milkshake is a classic, creamy, and refreshing beverage made with vanilla ice cream and milk. It is smooth, rich, and lightly sweet, making it a popular choice for quick refreshment or dessert.

---

## Ingredients

* 2 cups vanilla ice cream
* 1 cup chilled milk (full cream preferred for richness)
* 1 teaspoon vanilla extract (optional, for extra flavor)
* 1–2 teaspoons sugar or honey (optional, adjust to taste)
* Whipped cream (optional, for topping)
* A pinch of crushed ice (optional, for a thinner consistency)

---

## Instructions

1. **Chill the Glass (Optional)**
   Place the serving glass in the refrigerator for 10–15 minutes for a colder milkshake experience.

2. **Add Ingredients to Blender**
   Add vanilla ice cream, chilled milk, vanilla extract, and sugar or honey (if using) into a blender.

3. **Blend**
   Blend on medium speed for 30–45 seconds until the mixture becomes smooth, creamy, and lump-free.

4. **Adjust Consistency**

* For a thicker milkshake, add more ice cream.
   * For a thinner milkshake, add a little more milk and blend again briefly.

5. **Serve**
   Pour the milkshake into the chilled glass.

6. **Optional Topping**
   Top with whipped cream if desired and serve immediately.

---

## Food Categories

Beverage, Dessert, Sweet Drink, Cold Drink, Vegetarian

---

## Suitable Meal Time

Breakfast, Snack, Dessert, Evening Refreshment

---

## Meal Type

Drink, Dessert Beverage

---

Browser Not Supported

Recipes for "Breakfast"

Potato Kurma

Jowar Upma

Masala Pav

Multigrain Roti

Oats Upma

Paneer Sandwich

Kathi Roll

Onion Bhaji

Ragi Roti (Nachni Roti)

Vanilla milkshake