Love to stay home

Beetroot Cutlets

July 14, 2021 No Comments

These beetroot cutlets are a great snack or accompaniment to any main meal. They are full of vegetables mixed with mashed potatoes, rolled in breadcrumbs, and pan-fried till golden brown or in this case a beautiful purple from the beetroots! I actually started out making these as vegetable cutlets, but the beetroot kind of took over and so I decided to call them beetroot cutlets!

They can be made ahead of time and kept refrigerated until you need to fry them. I have kept them for about 3 to 4 days refrigerated.

If you want you can even freeze them. Just put them on a baking tray, and leave them in the freezer till frozen. After they are frozen put them in an airtight freezer-safe container or a freezer bag and put it in your freezer.

Fry them straight from the freezer when you need a quick snack!

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support.)

What are the ingredients for these Beetroot Cutlets?

Beetroot cooked

Mixed vegetables- carrots, cauliflower, peas

Half an onion

Tomato

Ginger

Garlic

Green chili

Cumin seeds

Spice powders- turmeric, chili, coriander, and garam masala powder

Salt to taste

Boiled potatoes

Breadcrumbs – I make my own breadcrumbs at home using toasted bread

Oil for frying the cutlets.

You might also be interested in this recipe which uses boiled potatoes Potato Masala

How do you make these Beetroot cutlets?

First cook your beetroot in an Instant pot or pressure cooker for 15 minutes. Keep aside to cool.

Boil potatoes in an instant pot or pressure cooker for 10 minutes.

Chop onions, tomatoes, ginger, garlic, and green chili.

Prep all the vegetables, including the beetroot, and keep them aside.

Add cumin seeds, ginger-garlic, and chili to a blender, I used my Ninja small jar., just make it into a fine chop.

Heat oil in a pan, add the onions, and ground-up ginger, garlic, chili, and cumin seeds. Sauté till the onions are slightly brown. Add tomatoes, spice powders, and cook till tomatoes turn soft.

After that add the chopped vegetables and salt to taste. Mix well, cover, and cook till the vegetables are cooked.

When cooked add some chopped cilantro and mix.

Let it cool down.

In the meantime mash the boiled potatoes.

When the vegetables and potatoes are cool. Add the potatoes to the vegetables and mix well. (I added 3 boiled potatoes)

Taste and add salt if needed.

Make balls out of the mixture. Add breadcrumbs to a plate. Take one ball and flatten it into the breadcrumbs, turn and do the same for the other side. Make it a round shape. Roll the sides too in the breadcrumbs till the whole cutlet is coated with breadcrumbs.

Do the same with all of the balls. At this stage, if you want to freeze some go ahead and put them on a baking sheet and freeze them.

You can refrigerate them for some time before frying. But you can also fry them immediately.

To fry them, heat oil in a pan. Fry till golden brown on both sides.

Enjoy your beetroot cutlets as a snack, in a sandwich, or as a side to your main meal.

Print

Beetroot Cutlets

Beetroot and other vegetables cooked with Indian spices, mixed with mashed potatoes, made into patties, covered with breadcrumbs, and pan-fried to a crispy cutlet!

Course Side Dish, Snack

Cuisine Indian

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

1 Beetroot (cooked)
3 Potatoes (boiled and mashed)
1 cup Mixed Vegetables (carrots/peas/broccoli/cauliflower/corn)
½ Onion (chopped)
1 Tomato (chopped)
1 cup Breadcrumbs
Oil for frying the cutlets and for frying the masala

To grind:

½ inch Ginger
4 cloves Garlic
1 Green chili
1 tsp Cumin seeds

Spices

½ tsp Turmeric powder
1 tsp Kashmiri Chili powder
1 tsp Coriander powder
½ tsp Garam Masala powder

Instructions

Pressure cook the beetroot, peel, chop, and keep aside.
Boil potatoes in Instant Pot or Pressure cooker. Peel them, mash them, and set them aside.
Prep all the vegetables. Chop the onion and tomatoes
Grind the ginger, garlic, green chili, and cumin seeds.
Heat oil in a pan, fry the onions till transparent, add the ground ginger, garlic, chili, and cumin seeds. Add tomatoes and spices.
Next, add all the vegetables including chopped beetroot. Add salt to taste.
Mix well, cover, and cook.
When the vegetables are cooked, switch off the stove.
After the vegetables have cooled down, add the mashed potatoes.
Mix and make balls out of the mixture. I got about 20.
Add breadcrumbs to a plate.
Take one ball and flatten it onto the breadcrumbs. Turn and make sure the cutlet is coated with the breadcrumbs.
Do this with all the cutlets. Keep them refrigerated.
When ready to fry, add oil to a pan. When the oil is hot, add the cutlets and fry them on both sides till golden brown.

Notes:

When cooking with beetroot everything gets that deep red color. I recommend using some sort of liner on your cutting board so it doesn’t get those deep red stains. I am still trying to take out the stains from my cutting board! And maybe wear gloves so your hands do not become red!
When adding the mashed potatoes, the number of potatoes depends on their size. I used 3 big Idaho potatoes. Use as many as needed to get the mixture to a consistency that it can be made into a ball without falling apart.
An option is to dip the cutlet in a beaten egg and then coat it with the breadcrumbs. This helps the breadcrumbs stick better. If you do not want to use an egg, you can dip the cutlet in a cornstarch and water mixture before rolling them in breadcrumbs.
You can always leave out the beetroot and use other vegetables like carrots, cauliflower, broccoli, zucchini, mushrooms, corn, or peas.
When frying the cutlet, since everything is already cooked, just fry them till the breadcrumbs are golden brown.
An exception is made when frying frozen cutlets, you will have to cover them so the inside of it thaws and warms up.
This might take a while to get together, but the end result is worth it, so do give it a try. From this recipe, you can get about 20 cutlets. So freeze some for later!

Do check out my other easy snack recipes: Broccoli and Quinoa Patties, Air Fryer Okra Fries, Jalapeno Poppers, Air Fryer Tortilla Samosas, Air Fryer Salmon Fish Fry

Let me know if you try this recipe, I love to hear from my readers! Please leave a comment and rate this recipe.

Thank you for reading and happy cooking!

Photo by Felicia Buitenwerf on Unsplash

Art/Crafts & DIY

DIY Paper Boxes and Felt Baskets for Organizing!

July 11, 2021 8 Comments

These DIY Paper Boxes and Felt Baskets for Organizing are so easy and useful!

Make these to organize your life! Have you heard of the phrase ‘Everything in its place and a place for everything? This is probably the number one principle of being organized, having a place for everything in your home.

Everyone has that dreaded junk drawer, where all the odds and ends gather and makes it a big mess! I know because I have one of those! 😂

You can certainly buy all the fancy organizers available, but they usually come in standard sizes and compartments. Not to forget by the end of it, you end up spending more than you want to or need to! 😬

These DIY bowls and boxes are totally customizable to your space. And they can be made in any size or color, and they save you lots of money!

In this post, I will show you how I made these paper boxes and felt bowls. I am also working on some crochet baskets and bowls which are easy and gorgeous for organizing, so that’s coming soon!

Let’s see how to make these DIY Paper Boxes and Felt Baskets for Organizing:

DIY Paper boxes for organizing:

These paper boxes can be made in any size just following the simple pattern. Your junk drawer can be transformed with these simple boxes!

What supplies do you need?

Pencil

That’s it!

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support.)

How do you make these paper boxes?

I am showing you how I made this square box, the finished size is 12 by 12 cms.

Cut a square which is 18cms by 18cms
Measure 3 inches on all sides and draw lines. The inner square should be 12cms by 12cms.
So that will be the size of your box.
Now using a ruler bend all four sides so that they are folded along the lines.
Use scissors and cut the 4 corners diagonally as shown in the picture.
Now fold the edges on all sides so that it’s easier to do when you glue these down.
Now put glue on the corners and glue as shown.
Once all the corners are glued your box is ready.

Mark 3 cm from all sides and draw lines. Fold along the lines and cut the corners diagonally as seen.

Glue the corners down on all sides. One triangle glued in and the other glued out as seen.

Once all corners are glued your box is ready!

Seriously these take less than 10 minutes to make! Now make a whole lot and organize your dreaded junk drawer into something awesome! 😊

Notes:

For different sizes, just make the square bigger or smaller, and follow the same directions.

For rectangular boxes: just trace the rectangle on the paper, add 2 or 3 inches on all sides. (This will determine the height of the walls of your box). Then follow the same directions.

If you want the pattern on the inside of the boxes, just flip the paper and make it.

You can increase or decrease the height of your box, by adding that many cms/ inches on all sides.

DIY Felt baskets for organizing:

These felt baskets are easy to make. You have to use thicker felt and not the ordinary felt you usually find at the store.

What supplies do you need?

Thick Felt sheets

Yarn or Jute twine

Scissors

Marker

Yarn Needle

Glue gun

How do you make these felt baskets?

Felt Basket 1

Cut out a rectangle from your felt with these measurements 26 * 29.5 inches.
Make a template on ordinary paper. I used a paper with the same measurements that are 26 inches by 29.5 inches.
The base will be 18 * 18 cms. Now on your template, on the side which is 26 cms. Draw 2 lines 4 cms from the sides, on both sides. You can check this pin that shows a diagram with the measurements.

Paper template for felt bowl — This is what the paper template will look like.

On the side that is 29.5, draw a line 5.5cms from the sides.
You will end up with a square of 18cms inside that is your base.
Now cut as shown in the picture.
Place this template on top of your felt piece and cut it out.
All you have to do now is punch holes on the four semi-circular corners. This does take a bit of hand strength! Even then you might end up using scissors to cut the small holes out.

Felt bowl template — Felt cut according to template and holes punched.

Now measure a piece of yarn or string 16 to inches. Thread it through a yarn needle.
Fold the basket as seen in the picture below, needle the yarn through both holes, and tie the yarn in front to secure.
Repeat on the other side. Your felt basket is ready.
If you find you like to watch and learn, you can check out this video by Cristina Ramirez, she makes a similar basket.

I only had this thick green felt, but if you use a nice neutral color like grey, off-white, brown, it would look really good. Maybe I will use these at Christmas time!

Felt basket 2

This felt basket is much easier to do. It follows the same concept of the paper boxes, except that one of the corner pieces is cut in every corner as seen in the picture. This is just so that it’s not that bulky.

Cut a square piece of felt measuring 16 by 16 cm.
Mark 4 dots on all 4 corners 3cms from the edges.
Using scissors, cut the corners diagonally.
Cut out half of the corner like seen in the picture.

Felt basket 2 — Cut corners and ready to be glued.

Now using hot glue, glue the 4 corners on the outside and make it into a basket.

That’s it your felt basket is ready!

Also, check out these beautiful felt baskets on Instrucables.com

Make some felt baskets to organize your entryway table, so that you have a place for your keys, phone, sunglasses, etc., and some paper boxes to organize your junk drawers.

Hope you enjoyed these fun ideas to organize your life! Do let me know if you try them and find ideas like this useful to you. I would love to hear from you! Leave me a comment down below. Thanks for reading!

If you like to DIY, do check out my other fun DIY ideas:

DIY Tassel Earrings, DIY Beautiful Envelopes, DIY Farmhouse Bead Garland, Easiest felt flower tutorial

As always I appreciate you!

Photo by Alysha Rosly on Unsplash

Recipes

Honey Garlic Shrimp Fried Rice

July 8, 2021 No Comments

Honey Garlic Shrimp Fried Rice is a simple and delicious way of using your day-old rice and vegetables.

It’s basically a one-pot meal that has rice for carbs, vegetables for fiber, and shrimp and eggs for protein!

You can even substitute quinoa for the rice to make it healthier!

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support.)

What are the Ingredients for Honey Garlic Shrimp Fried Rice?

Shrimp – It’s best to use raw peeled deveined shrimp. I used jumbo shrimp so I cut them into bite-size pieces.

Vegetables -You can use up whatever vegetables you have on hand. Carrots, beans, corn, broccoli, cauliflower, cabbage, bell peppers, and peas are all good options.

Just make sure that all your vegetables are cut to the same size.

Rice – It is a quick meal if you have the rice already cooked, it is recommended to use cold rice that’s a day old. But you can cook the rice and use it after it has cooled down. Make sure to spread it out on a plate so it can cool completely otherwise your fried rice might be clumpy. I used cooked Basmati Rice.

Scallions – the white parts are used for the fried rice and the greens used to garnish at the end

Garlic – A few garlic cloves chopped.

Red chilies – (optional) If you like it spicy you can use red chilies or red chili flakes.

Soya sauce – I use regular soya sauce (Not light or dark)

Oil – any high temperatures cooking oil as it is cooked on high flame. Sunflower oil, Canola oil, Vegetable oil, Peanut oil are all good options.

Salt and pepper to taste.

Honey – This is the honey I used.

How do you make the Honey Garlic Shrimp Fried Rice?

Marinating the shrimp:

Once the shrimp are cleaned, washed, and drained, make a marinade which includes honey, chopped garlic, soya sauce, salt, and pepper. Mix it with the shrimp and set it aside for 15 minutes.

Prepping the vegetables:

In the meantime, you can prep the vegetables.

Cut all the vegetables into the same size.

Chop the scallions and garlic.

Have the soya sauce, salt, and pepper nearby as you are going to cooking everything on high flame.

Steps to make it:

Heat a wok on medium-high flame. (I use a stainless steel wok ) Another great option is this Hammered Carbon Steel Wok.
Add about 2 tablespoons of oil. When hot, add the marinated shrimp and cook for 2 minutes till the shrimp turn white. Take them out of the pan and set them aside. Add 1 tablespoon of oil in the same pan, add in the white parts of the scallions, garlic, and red chilies or chili flakes (if using them).
Add the prepped vegetables, salt, and pepper to taste. Using less salt is better as you are using soya sauce and the marinated shrimp also has been seasoned.
Stir fry for about 2 to 3 minutes. You want the vegetables to retain their crunch.
Next, add the rice and about 1 to 2 tablespoons of soya sauce.
Mix it all well. Add the shrimp to the rice.
Switch off the flame and take the pan off the stove.
If you like to add scrambled eggs to the fried rice, make them in another pan and add them in at the end. I always add eggs when making fried rice as it just adds to the taste and you get more protein too!
Garnish with the green parts of the scallions.

Enjoy your fried rice! The shrimp are juicy and are sweet and garlicky, they taste so good.

Print

Honey Garlic Shrimp Fried Rice

Fried Rice with Honey Garlic Shrimp, a simple easy delicious meal!

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 10

Total Time 20

Author Nandini

Ingredients

10-15 Jumbo Shrimp
2 cups Mixed Vegetables Carrots, Beans, Peas, Corn, Broccoli, etc
2 cups Cooked Rice
2 Scallions chopped
2 Garlic cloves chopped
2 tbsps Soya sauce
3 tbsps Oil (any high smoke point oil)
Salt and Pepper to taste
2 Red chilies or Chili flakes (optional)
2 Eggs (optional)

For marinating the Shrimp

2 tbsp Honey
1 tbsp Soya sauce
2 Garlic cloves chopped
Salt and Pepper to taste

Instructions

Marinating and prepping the vegetables

Clean and de-vein the Shrimp. Marinate them for 15 minutes with the above ingredients.
Chop the vegetables that you are using and keep them aside.
Chop the scallions and garlic cloves.
Keep the soya sauce, salt, and pepper handy as you are going to cook the fried rice on medium-high flame.

Cooking the fried rice

Heat up a wok on high heat, add oil.
When the oil is hot, add the marinated shrimp and cook for about 2 to 3 minutes until the shrimp turn white. Take them out and set them aside.
In the same pan, add 1 tablespoon of oil. Put in the white parts of the scallions, the garlic, and red chilies. (if using)
Stir and add the chopped vegetables. Add salt and pepper to taste. Stir fry to about 2 to 3 minutes. You want the vegetables to retain their crunch.
Next, add the rice and about 2 tablespoons of soya sauce.
Mix it well. Add the cooked shrimp to the rice.
Switch off the stove and take the wok off the stove.
If you would like to add scrambled eggs, you can do so now. I always scramble the eggs in a different pan and add them at the end.
Garnish with the green parts of the scallions.
Your delicious Honey Garlic Shrimp Fried Rice is ready!

Notes:

You can use any cooked rice, just make sure that the rice is cooled before adding it in. In fact, I like to break up any lumps if any with my hands.
Add less salt as you can always taste the fried rice and add more at the end.
Make sure that the vegetables are cut in more or less the same size., so they cook evenly. They should remain crunchy.
You can drizzle some tomato ketchup or Sriracha hot sauce on your fried rice at the end.
I used Jumbo shrimp, so I cut each one into about 3 bite-size pieces. If you are using small to medium shrimp, leave them as they are. If you are using large shrimp, maybe you can cut them in half., anyway it is totally up to you!

It’s really easy to make and a recipe that can get lunch or dinner on the table in about 20 minutes if you have your previously cooked rice.

Hope you will try this out, let me know how it turns out for you. Please leave a comment below and don’t forget to rate the recipe.

Thank you as always for being here. Follow me on Facebook, Pinterest, and Instagram at Lovetostayhomeblog (for all 3) to know when I have a new blog post out.

Until next time!

Photo by Emma Matthews Digital Content Production on Unsplash

Recipes

Broccoli and Quinoa Patties

July 5, 2021 No Comments

Broccoli and Quinoa Patties are healthy and tasty snack options. Quinoa is rich in vitamins, minerals, and antioxidants, You can read all about Quinoa and its health benefits here at Healthline.com.

If you are a fan of quinoa, you will really like these patties. And even if you have never tried quinoa before you might be a fan after you taste these patties! The addition of broccoli makes them healthier too! And of course, everything is better with cheese right? 😁

They make a great snack, sometimes I just eat them for my lunch or dinner with something on the side like a slice of grilled fish. A nice yogurt dip or sauce would complement these patties well.

What do you need to make these Broccoli and Quinoa Patties?

Ingredients for broccoli and quinoa patties — Quinoa, broccoli, garlic powder, salt, pepper, cheese, egg, breadcrumbs. (I totally forgot the breadcrumbs in the picture, I will update when I make it next!)

Broccoli – steamed and chopped (1 cup)

I usually cook broccoli in the microwave for 2 minutes. Just put the broccoli in a microwave-safe bowl, add water. Cover and cook for 2 minutes. Drain immediately. Once there were cooked down I put them in my Ninja blender small blender cup and chopped them. Do not make it a paste, just a rough chop.

Quinoa – 1 cup cooked. If you have previously cooked quinoa, it is ideal to make these patties quickly. But if you do not, you can cook the quinoa but you have to wait for it to cool down before you make the patties.

Egg – 1 beaten

Salt and pepper to taste

Garlic powder

Cheddar cheese or Monterey Jack cheese – 1/4 cup grated

Breadcrumbs- 1/4 cup

Oil – I use olive oil but you can use any cooking oil. I just love this oil dispenser from Rachael Ray, it is one of my favorite buys in my kitchen.

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support.)

How do you make these Broccoli and Quinoa Patties?

Add quinoa, broccoli, beaten egg, salt, pepper, and garlic powder in a big bowl. Mix. Add in breadcrumbs and cheese.

Now combine the mixture well.

Heat oil in a pan. I just drizzle oil all over the pan. If you are looking for a good pan, I recommend this pan from Nordicware, it is a pancake pan that can be used to make these patties. Using a rounded spoon take the mixture and pack it in the spoon, just overturn the spoon on your pan, it should come out a perfect size and shape. If it sticks just use a spatula to take out the mixture.

Print

Broccoli and Quinoa Patties

Broccoli, Quinoa, Cheese, Egg, and Breadcrumbs seasoned and fried to a crispy patty.

Course Snack

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Ingredients

1 cup Broccoli florets
1 cup Cooked Quinoa
¼ cup Cheddar or Monterey Jack Cheese
1 Egg
¼ cup Breadcrumbs
½ tsp Garlic powder
Salt and Pepper to taste
Cooking oil

Instructions

In a big bowl, add cooked quinoa, broccoli, beaten egg, salt, pepper, and garlic powder. Mix it well.
Add in grated cheese and breadcrumbs. Combine all the ingredients well.
Heat oil in a pan. I usually just drizzle some oil all over the pan.
Using a rounded spoon or a cookie scoop, drop packed spoonfuls into the pan. Use a spatula to form a good-shaped patty if required.
Once the patties are nicely browned on one side, turn them with a spatula, cook them on the other side till golden brown.
The quinoa and cheese become crispy on the outside but it is soft on the inside.
Fry all the patties and serve hot with a dip, hot sauce, or tomato ketchup.

Let the patties cook nicely on one side before turning them. If they break when you turn them, using a spatula gather the mixture together.

Patties in pan — Patties in the pan. ( Please excuse the state of my pan, it’s been used a lot!)

Cook on the other side till golden brown.

The quinoa and cheddar cheese become crispy. So it’s crispy on the outside but soft on the inside.

Fry the rest of the patties. Serve hot with a dip, hot sauce, or just tomato ketchup.

Enjoy this healthy snack at any time of day! It actually is a good way of introducing quinoa to someone who has not tried it before. You never know they just might love it!

Notes:

Use a chopper or blender to chop the broccoli florets. Do not make it into a paste.
You can use store-bought bread crumbs. However, it is really easy to make your own. Whenever you have any end slices from your bread loaf, put them into your toaster oven( it does not have to be on)They eventually dry out and you can just grind them up to make your own breadcrumbs.
Monterey Jack or Cheddar cheese are good options, but you could also use a Mexican blend.
To make it tastier, you could fry half an onion and a couple of cloves of garlic chopped in a little oil, and add it to the mixture.

Do try out this recipe, and let me know what you think. I would be grateful if you leave a comment and rate this recipe.

Thank you as always for your support, it means the world to me!

You might like these other appetizers/snack recipes:

Jalapeno Poppers

Air-Fryer Potato Wedges

Pan-Fried Crispy Shrimp

Air Fryer Okra Fries

Air Fryer Tortilla Samosas

Until next time…

Photo by takwa abdo on Unsplash

Recipes

Instant Pot Egg and Peas Pulao

July 3, 2021 No Comments

Instant Pot Egg and Peas Pulao is an easy one-pot meal with not much prep work.

It is a lazy Saturday morning and I wanted to make a quick one-pot meal for my family. So this is my version of an Egg Pulao.

Since we all love boiled eggs, I decided on this Instant Pot Egg and Peas Pulao. The Instant Pot is soon becoming a staple in every kitchen. This recipe is very quick and you don’t have to spend too much time prepping as the ingredients are simple.

It turned out delicious, so I decided to share the recipe as I am all for quick and easy cooking!

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support.)

What are the Ingredients for Instant Pot Egg and Peas Pulao?

Onion

Tomato

Boiled Eggs

Basmati rice – I use Royal Basmati Rice

Peas

Whole spices – Cloves, cinnamon stick, cardamom, and fennel seeds

Powdered spices – turmeric powder, coriander powder, chili powder, fennel seed powder

Salt to taste

Ghee/Oil – Ghee recommended – I use Nanak Desi Ghee

How do you make this Instant Pot Egg and Peas Pulao?

Boil the eggs and keep them aside. If you use boiled eggs a lot, an egg cooker might be a helpful gadget in your kitchen, it is easy and quick, I recommend this Dash Egg cooker

Press sauté on your Instant pot, add ghee. When the ghee is hot, add the whole spices. Stir so they do not burn.

Add chopped onion, fry till slightly brown, add tomatoes, and stir. Put in all the spice powders, adding about 2 tablespoons of water. Fry it well for about 5 mins, adding peas and salt. Mix and add boiled eggs so they are coated with the masala.

Next, add 2 cups of rice along with 3 cups of water. Mix and check for salt. Add more if needed.

Close the Instant Pot, cancel the sauté function, add the weight, and put it on high pressure for 4 minutes.

When it is done and you hear the beep, press cancel. Do a quick release after 10 minutes. Gently mix and transfer to a serving bowl. Garnish with chopped cilantro. Your delicious one-pot meal is ready.

Serve with Raita or plain yogurt on the side.

Print

Instant Pot Egg and Peas Pulao

Rice, Boiled Eggs, and Peas cooked in mild Indian spices to make the perfect one-pot meal. Quick and easy!

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 10

Total Time 25

Author Nandini

Equipment

Instant Pot

Ingredients

2 cups Basmati Rice (washed and drained)
6 Eggs (boiled and shells removed)
½ Onion (chopped)
1 Tomato (chopped)
1 cup Peas (frozen or fresh)
2 tbsps Ghee
Salt to taste

Whole Spices

½ inch Cinnamon Stick
4 Cloves
2 Cardamom pods
1 tsp Fennel seeds

Spice powders

¼ tsp Turmeric powder
1 tsp Kashmiri Chili powder (or regular)
1 tsp Coriander powder
½ tsp Fennel seed powder

Instructions

Boil eggs, remove the shells, and set them aside.
Wash and drain the Basmati rice.
Chop half an onion and one tomato.
Switch on your Instant Pot by pressing saute. When hot, add ghee.
Add the whole spices, stir so they do not burn.
Add chopped onion, fry till slightly brown. Add tomatoes and stir.
Next add in the spice powders along with about 2 tablespoons of water so they do not burn.
Fry well for about 5 mins till tomatoes are soft, add peas and salt to taste.
Mix well and add boiled eggs coating them with the masala.
Add your rice, then add 3 cups water. Mix gently, and check for salt. Add more if needed.
Close the Instant Pot, cancel the saute function, add the weight and put it on high pressure for 4 minutes.
After it beeps when done, press cancel. Do a quick release after 10 minutes. Gently mix and transfer to a serving bowl
Garnish with chopped cilantro. Your delicious one-pot meal is ready!

To make Raita:

Chop half a red onion, half a cucumber (deseeded and chopped), and 1 green chili.

Mix the above in a bowl, add salt and pepper to taste. Beat about 1/2 cup of yogurt with a little water (1 tbsp). Add it to the chopped onions, cucumbers, and chili. Mix well. ( you can add chopped tomato too)

Garnish with a few cilantro leaves chopped.

Sprinkle some cumin powder or chaat masala powder for a tangy taste!

Enjoy it with your Egg and Peas Pulao!

Notes:

Using ghee is recommended for the best taste.
Do not skip the fennel seeds and fennel seed powder, they really do make all the difference.
I used frozen peas as I always have them on hand. Fresh peas can be used instead.
Feel free to add other vegetables like carrots, potatoes, or cauliflower.
If you do not eat eggs, you can just make it with vegetables.
When adding water, make sure that the liquid is always 1 1/2 times the rice. Use the same cup measurement that you used for the rice. For 1 cup rice, use 1 1/2 cups water, and for 2 cups rice, use 3 cups water.
You can make it in a pressure cooker if you do not have an Instant Pot. But I highly recommend buying an Instant Pot, it really is a time-saver in the kitchen for busy moms and dads! If you do have an Instant Pot and use it on your countertop, I recommend getting a steam diverter to protect your walls and cabinets.

If you liked this easy one-pot recipe, do check out my other simple recipes:

Instant Pot Peas Pulao,

Easy Egg Masala

Instant Pot Spanish Chicken Pulao,

Easy Indian Chicken Stew

Instant Pot Chicken Pulao

Simple Chicken Curry

Mixed Vegetable and Paneer Curry

Thank you for being here, I appreciate it more than you know! Please leave a comment and rate this recipe if you try it out.

Do come back for more, new posts are out at least 2 to 3 times every week! Until next time!

Photo by Amanda Jones on Unsplash

Crochet

Independence Day Crochet Coasters

June 30, 2021 No Comments

Let these Independence Day Crochet Coasters be the stars at your next 4th of July party! I decided to do a post with the colors of the American Flag as it is going to be the 4th of July this weekend over here in America. For those of you who don’t know it is America’s Independence Day Celebration.

Independence Day is usually a time when families get together on the long weekend, have barbecues and outdoor fun!

So while you are entertaining, why not entertain in style using these coasters. They are always useful, indoor or outdoor.

All these 3 coasters are free patterns and are very easy to make. You can actually make all 3 sets in a day if you have about 5 hours to spare!

They really do work up very fast. It is preferable to make them in cotton yarn, as they are washable and can be used again and again.

You get beautiful colors, so you don’t have to restrict yourself to just one color, you can make sets in different colors and use them for different occasions.

What supplies do you need for these Independence Day Coasters?

Cotton yarn – Lily Sugar n Cream cotton yarn or Knit Picks Dishie Cotton Yarn

Crochet hook – The size of hook that you use will be mentioned in the pattern or on the yarn label.

Aluminum Crochet Hooks

Boye Crochet Hooks

Embroidery scissors

Yarn needle

( The above links are affiliate links, meaning I will get a small commission from Amazon, if you wish to purchase these products using the above links. Please know that I only recommend products that I use or know to be of good quality. Thankyou for your support.)

How do you make these Independence Day Coasters?

Blue Mandala Coaster

This pattern is by Ling at Hooked on Patterns. The crochet stitches used are just chains and double crochets. The pattern is written changing colors for ev ery round, but I just stuck to one color.

White Hexagon Coaster

This hexagon coaster pattern is by Clare at Truly Crochet. Again this pattern uses only chains and double crochet’s. It is really simple and the tassels make it look so cute! I added 4 rows instead of 3.

Red Flat Circle Coaster

This is a very simple pattern as well, it is from Catherine at Lullaby Lodge. I made the first pattern using just chains and double crochets. This is a pattern showing us how to make a flat circle. So you can actually make it big or small. Make it bigger and it can be used as a trivet. Use cotton yarn as it tolerates high heat and can be washed. The yarn I used is acrylic as that is what I had. I am actually using mine underneath a vase.

Hope you enjoyed reading about these red, white, and blue Coasters. Do try them out as they are very easy to make.

If you do not know how to crochet and would like to learn, check out these posts. I have included links to lots of resources that can help you like youtube videos, helpful articles, etc.

Learn How to Crochet

Learn the Basic Crochet Stitches

Easy Crochet Chain Earrings

I really recommend Crochet as a hobby, as I mentioned in my first post Crochet really is a stress buster! And you can make so many interesting, and useful things. It’s really easy to learn and you just need crochet hooks and yarn.

Do let me know if you try any of these by leaving a comment down below. Also, I just want to say thank you to the designers of these patterns for sharing their patterns with us for free.

Have a wonderful day! Thank you for visiting and come back soon for more!!

Photo by Maddi Bazzocco on Unsplash

Recipes

Easy Indian Chicken Stew

June 28, 2021 No Comments

This Easy Indian Chicken stew is delicious, very mildly flavored with whole spices, the only 3 powdered spices used are turmeric, fennel, and pepper. I make it mild because my kids do not like spicy food. You can add vegetables like I did to get your intake of veggies too!

If you need it spicy, you can always add more green chilies and pepper.

It is the perfect accompaniment to rice as it has a nice gravy because of the coconut milk. It also tastes delicious with dosa (Indian crepe), and Idli (steamed rice cake).

What are the ingredients for this Easy Indian Chicken Stew

Chicken – I use chicken thighs as the meat is more tender. You could use chicken breasts or legs too.

Onion – half of a Yellow onion

Green chili – 1 chili slit ( you can use more)

Garlic cloves – 2 sliced

Whole spices – cardamom, cloves, cinnamon, peppercorns

Powdered spices – fennel seed powder, turmeric powder, and pepper powder

Salt to taste

Ghee/ oil – I used ghee but you can use any cooking oil. This is the Ghee I use.

Coconut milk powder – 2 tablespoons to make 1 1/2 cups thin coconut milk, and 1 tablespoon to make a quarter cup thick coconut milk. I prefer using coconut milk powder as you can mix just how much you need, and you do not have to store the leftovers. It is very convenient and the taste is great. You can find it in any Indian Grocery or here on Amazon Coconut Milk Powder.

(The above links are affiliate links)

If you prefer you can make your own coconut milk or use a can of coconut milk.

Cilantro to garnish

Mixed vegetables – potatoes, carrots, peas, broccoli, cauliflower can be used, about 2 cups. If you are a vegetarian, you can make this stew with just vegetables, it tastes just as delicious!

How do you make this Easy Indian Chicken Stew?

Once you have all your ingredients ready, this stew will be ready in about 20 to 25 minutes.
Heat the ghee/oil in a deep pan. When hot, add the whole spices. Stir and add sliced onions, sliced garlic, and slit green chili.
Just stir till onions turn translucent. Add turmeric powder. Add your vegetables and chicken along with fennel powder, pepper powder, and salt. Mix it all.
Add the thin coconut milk and mix.
Cover and cook on low flame till the chicken and vegetables are done. If using cauliflower or broccoli, I suggest adding them later as they will cook fast.
Once the chicken is cooked, taste the curry and add salt if needed. I also sprinkled pepper powder at the end. Last, add the thick coconut milk, give it a gentle mix and switch off the flame.
Transfer to a serving dish and garnish with chopped cilantro. Your easy Indian chicken stew is ready!

Chicken stew goes very well with Instant pot peas Pulao, plain rice, quinoa, paratha, dosa, and idli.

Print

Easy Indian Chicken Stew

A simple yet satisfying Chicken stew cooked in coconut milk with mild Indian spices.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 25

Total Time 30

Author Nandini

Ingredients

4 Chicken thighs Each one cut into half, so a total of 8 pieces
½ Yellow onion thinly sliced
1 Green chili Slit
2 Garlic cloves sliced
½ tsp Turmeric powder
1 tsp Fennel seed powder
½ tsp Pepper powder
1¾ cups Coconut milk You need 1½ cups thin coconut milk and ¼ cup thick coconut milk. (Please read notes if using coconut milk powder)
2 cups Mixed vegetables (Potatoes, carrots, beans, peas, broccoli, cauliflower)
Salt to taste
2 tbsp Ghee/Oil (Ghee is recommended)
Cilantro (for garnish)

Whole Spices

½ inch Cinnamon stick
2 Cloves
2 Cardamom pods
5 Peppercorns

Instructions

Heat ghee/oil in a deep pan. When hot, add the whole spices.
Add sliced onions, slit green chili, and sliced garlic.
Stir and cook just till onions turn translucent.
Add turmeric powder, mix, and add the vegetables, and chicken along with fennel powder, pepper powder, and salt.
Stir in the thin coconut milk and mix it well.
Cover and cook on low flame until the chicken and vegetables are cooked. Maybe around 15 to 20 minutes.
Once the chicken is cooked. Add the thick coconut milk. Stir and switch off the stove. Sprinkle pepper powder on top.
Transfer to a serving dish, garnish with chopped cilantro.

Notes:

This chicken stew is mild and not very spicy. If you prefer it spicy, you can add more green chilies and pepper powder.
Using ghee is recommended for the best taste, but you can use oil if you do not have it.
I do recommend adding vegetables as it makes this stew much healthier and tastier.
Also as mentioned, if using cauliflower or broccoli add them later on as they cook fast.
If you are using coconut milk powder, use 2 tablespoons mixed in 1 1/2 cups warm water to make thin coconut milk. To make thick coconut milk, mix 1 tablespoon with 1/4 cup water. I recommend using a strainer when pouring the coconut milk into the pan, this helps make it smoother as any undissolved bits will not go through.

It is simple yet satisfying, my kids love this Chicken Stew. Let me know if you try it out, I would love to know if you liked it. Please leave me a comment and rate the recipe, it would mean a lot to me.

Also do take a look at my other Easy Chicken Recipes:

Simple Chicken Curry

Chicken Shawarma Pita Wraps

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

Instant Pot Chicken Pulao

Thank you as always for reading, and I appreciate you being here.

Photo by Georgia de Lotz on Unsplash

Art/Crafts & DIY

DIY Tassel Earrings

June 25, 2021 No Comments

DIY Tassel Earrings are easy and fun to make!

I have seen these tassel earrings all over Pinterest and Etsy. They have been listed on Etsy from anywhere between $5 to 25$ a pair! You can make these DIY Tassel Earrings for less than a dollar a pair!

These earrings are so easy to make, in fact, my 12-year-old daughter made these all by herself. You only need a few supplies like embroidery floss in different colors, scissors, jump rings, and earring hooks.

Embroidery Floss: Of course, embroidery floss is the star of the show! It comes in every color imaginable! So you can make lots of tassel earrings to match all your outfits in no time! You can even experiment with mixing and matching colors. Ombre is all the rage nowadays, so it’s easy to make these earrings using shades of one color. You can even get silk embroidery thread which is even more beautiful.

SUPPLIES NEEDED FOR MAKING THESE DIY TASSEL EARRINGS:

All these are available in any craft store or you can buy them using the above links at Amazon.com

So gather all your supplies and DIY these beautiful Earrings.

They certainly will make a beautiful handmade gift, wrapped up in these DIY handmade envelopes!

( The above links are affiliate links, if you do make a purchase using these links, I will get a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support!)

HOW DO YOU MAKE THESE DIY TASSEL EARRINGS?

If you have seen my DIY Farmhouse Bead Garland, they were made with tassels on either end. So I am using more or less the same method to make these tassels.

Follow these steps to make your Tassel Earrings:

Wrap the floss about 20 times around your 4 fingers. Or if you wish cut a sturdy piece of cardboard into a small rectangle. Use that to wrap the thread. Cut off the floss at the bottom.
Take out the wrapped thread and lay it on a flat surface.
Tie the tassel a little bit from the top using a long piece of thread.
Open the jump ring using the pliers, add it into all the loops on the top part of the tassel, and close it securely so that none of the threads come out.
Wrap the thread around and secure it.
In the video I have mentioned below, the lady uses a yarn needle to weave the thread into the tassel., you can do that if you wish.
Cut the loops on the bottom part of the tassel, and trim it evenly.
Use a fine-tooth comb to separate the threads, so it looks finer.
Add the earring hook to the jump ring and your earring is ready!

Step by Step pictures:

Step 1 of making tassel easrrings — Wrap the thread 20 times around cardboard or 4 fingers.

Step 2 of making tassel earrings — Tie the threads leaving a little loop on top.

Open a jump ring and slide it through all the loops on top, close the jump ring.

Wrap the thread around the tassel and tie it on the back to secure. Using a needle weave the thread in for a neater look.

DIY Tassel earrings — Cut and trim the thread at the bottom of the tassel to the same length

Now make one more earring the same way and you have your first pair of Tassel Earrings!

(Do you like this earring tree?! I found it at Daiso, I thought it was really cute!)

I did try my best to explain how it is done, but if you are a visual person and like learning things by watching videos, please do check out this video from The Crafts Channel. It is a very well-explained video on how to make your own Tassel Earrings.

It’s so quick and easy. Hope you are inspired to try these out! Get your kids involved too, I am sure they will love it!

If you like DIY’s check out all my other DIY posts:

DIY Beautiful Envelopes

Easiest felt flower tutorial

DIY Farmhouse Bead Garland

DIY Paper Bunny Garland

Hand Stitched Paper Gift Tags

DIY Paper Boxes and Felt Baskets for Organizing!

Faux Ceramic Vases DIY

It means so much to me to hear from you, so leave me a comment if you do try them out!

Follow me on Facebook, Instagram, and Pinterest @ lovetostayhomeblog to know when I have a new post! Thank you so much for reading! Until next time…

Photo by Pablo de la Fuente on Unsplash

Recipes

Easy Egg Masala

June 23, 2021 No Comments

This post contains affiliate links

This Easy Egg Masala is a great option when you don’t feel like spending too much time in the kitchen but still want to put something delicious on the table.

It uses basic ingredients which are most often found in any kitchen, and the result is the tastiest Egg Masala you will ever make!! So let’s get straight to it!

What are the ingredients for Easy Egg Masala??

Boiled eggs – 6 boiled eggs cut in half

Onions – sliced

Tomatoes – sliced

Ginger garlic paste

Spice powders – turmeric, chili, coriander, pepper, garam masala, and cumin powders

Curry leaves

Mustard and cumin seeds

Salt to taste

Boiled potatoes (optional)

Boiling the eggs:

This is the way I make my boiled eggs. Put the eggs into a pan and cover them with water.

Tip – Add a pinch of baking soda to the water, the eggshells can be peeled off much easier!

Switch on the stove on a medium-high flame. Set a timer for 10 minutes. Once the 10 minutes is done, switch off the flame and cover the pan. After a few minutes, drain out the water and fill the pan with cold water. Peel the eggshells and keep the boiled eggs aside.

Or use an Automatic Egg Cooker:

Of course, there is nothing like having an egg cooker! There is no denying the convenience of this gadget! if you are a family that eats a lot of boiled eggs, it might be worth it to get this Dash Egg Cooker which cooks 6 eggs at a time, or this Dash Deluxe Egg Cooker which cooks 12 eggs at once, it is a great option if your family is bigger.

(The above links are affiliate links, which means that if you choose to buy the product using my links, I will earn a small commission from Amazon at no extra cost to you. Please know that I only recommend products I love and that are of great quality. Thank you for your support)

How do you make this Easy Egg Masala?

Heat oil in a pan, add mustard, and cumin seeds. When it splutters, add curry leaves. Stir it well, and add onions. Fry till onions are slightly brown, add ginger garlic paste, fry till the raw smell goes away, then add tomatoes and all the spice powders. Add a little water from time to time so it does not burn.

Cover and cook on low flame till the oil separates. Add boiled eggs cut in half. Mix well. If you want you can add boiled potatoes to the dish and gently mix. Check for salt and add if required.

Your delicious Egg Masala is ready. Serve with Peas rice, Paratha, Naan, or Bread. Enjoy!

It really comes together really fast!

Print

Easy Egg Masala

Boiled Eggs in an Onion Tomato Masala with Indian Spices.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 20

Total Time 25

Author Nandini

Ingredients

6 Eggs boiled
1 Onion sliced
1 Tomato sliced
1 tsp Ginger Garlic paste
2 tbsp Olive oil (or any cooking oil)

Spice Powders

½ tsp Turmeric powder
1 tsp Kashmiri Chili powder
1 tsp Coriander powder
½ tsp Cumin powder
½ tsp Garam masala powder
¼ tsp Pepper powder
Salt to taste

For Seasoning

½ tsp Mustard seeds
1 tsp Cumin seeds
1 sprig Curry leaves

Instructions

Heat oil in a pan. Add the seasoning ingredients, when the mustard seeds pop, add the sliced onions.
Fry the onions till they begin to brown, add ginger garlic paste, and fry till the raw smell goes.
Add sliced tomatoes and all the spice powders.
Mix well, cover, and fry till the tomatoes are soft. When the oil starts floating on top, add the boiled eggs cut in half.
Mix gently, add boiled potatoes if using.
Check for salt, if needed add more.
Garnish with curry leaves or chopped cilantro.
Serve hot and enjoy!

NOTES:

If you do not have curry leaves, you can leave them out.
Slice onions and tomatoes the same size so the masala is of good consistency.
When frying the masala, you can add a little water from time to time so it doesn’t burn.
If you like it spicy you can add green chilies or more chili powder.
I usually add boiled potatoes at the end, but you could add potatoes when you add the tomatoes, it should cook in the masala.

Do try out this recipe and let me know how it turns out for you. Please rate the recipe and leave a comment, I would love to hear from you!

I have lots of easy recipes for you to try, do check them all out.

Lovetostayhome is on Pinterest, Instagram, and Facebook! Please follow lovetostayhomeblog if you are on any of these social media platforms so that you will know when I have a new post up on my blog.

Thank you as always for your love and support, it means the world to me!

Have a wonderful day!

Photo by Ty Williams on Unsplash

Recipes

Mixed Vegetable and Paneer Curry

June 21, 2021 2 Comments

Mixed Vegetable and Paneer Curry is a great way to use up all your vegetables! It tastes delicious with rice or with paratha, roti, or naan.

The gravy is creamy yet spicy. Once you have all your ingredients ready, it takes just about 20 minutes to come together. You can add any vegetables you like. I love paneer so I added it. You can skip the paneer if you are vegan. A good substitute for paneer is tofu.

The vegetables I used are carrots, cauliflower, zucchini, beans, and peas.

You could also use potatoes, broccoli, pumpkin, eggplant, bell peppers, or mushrooms.

The creaminess comes from the cashew nuts, and the spice is from the Chili powder, green chili, and garam masala.

What are the ingredients for Mixed Vegetable and Paneer Curry?

Mixed Vegetables – about 2 cups of mixed vegetables like carrots, zucchini, broccoli, bell peppers, potatoes, peas, etc.

Paneer – about 100gms ( maybe 20 cubes). I use a store-bought paneer. I cut it into cubes and soak them in hot water until I’m ready to put it in the gravy. Drain the water just before adding the paneer to the gravy. This always results in the paneer remaining soft in the gravy.

Onions – one small yellow onion chopped.

Tomatoes – 2 tomatoes finely chopped or liquified in a blender. I

I used one cube of homemade tomato paste. Making homemade tomato paste and freezing it in cubes is easy, it makes everyday cooking so much easier!

Blend about 12 to 15 tomatoes in your blender, heat 1 tablespoon of oil in a deep pan, add the tomatoes and cook them down on low flame for about 3 to 4 hours. With just a little bit of work, you can have easy meals all week!

Ginger garlic paste

Green chili

Cashew nuts – a handful soaked in warm water

Spice powders – turmeric, chili, coriander, garam masala, and salt to taste

Cooking oil – any neutral cooking oil is fine

How do you make Mixed Vegetable and Paneer Curry?

Heat oil in a pan, add onions and fry for some time, add ginger garlic paste, and green chili, fry till the onions turn slightly brown. Next, add the tomatoes or tomato paste. Mix well. Fry for some time with the pan covered. Wait until the tomatoes are soft and you can see oil floating on top.

Add all the spices, stir and add all the vegetables. I recommend adding cauliflower later as it cooks really fast. Add a little water, cover, and cook till all the vegetables are tender.

Make cashew paste and add it with a little water to get a nice gravy consistency. Add the paneer pieces with crushed kasoori methi if using. Check for salt and add more if required.

The gravy will thicken because of the cashew paste, you can always add a little water to thin it out.

After adding the paneer, cover and cook for a few minutes. Garnish with chopped cilantro/coriander leaves. Switch off and serve hot.

Enjoy this yummy dish with Peas Rice, naan, roti, plain rice, or paratha.

Print

Mixed Vegetable and Paneer Curry

Creamy and Spicy Mixed Vegetable and Paneer Gravy

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Author Nandini

Ingredients

2 cups Mixed Vegetables
1 Onion chopped
2 Tomatoes (or 1 cube of homemade tomato paste)
1 tsp Ginger-garlic paste
1 Green Chili (or more if you like it spicy)
15 Cashew nuts (soaked in warm water for 10 minutes, and ground into a paste)
20 Cubes of Paneer (soaked in hot water)
1 tbsp Crushed Kasoori Methi (optional)
2 tbsp Olive oil (or any cooking oil)
Cilantro leaves for garnish

Spice powders

¼ tsp Turmeric powder
1 tsp Kashmiri Chili powder
1 tsp Coriander powder
½ tsp Garam Masala powder
1 tsp Salt (or to taste)

Instructions

Heat oil in a wide pan. Add chopped onions, and fry for some time.
Add ginger-garlic paste, and green chili. Fry till the onions turn slightly brown.
Add chopped tomatoes or homemade tomato paste. Mix well and fry till oil floats on top.
Add all the spices, stir, and add the mixed vegetables. Add a little water, cover, and cook till all the vegetables are tender.
Add cashew paste, and a little more water to get a nice gravy consistency.
Add the paneer cubes, and kasoori methi crushed if using. Cover and cook for a few minutes.
Check for salt and add more if needed. Garnish with cilantro/coriander leaves.
The gravy will thicken because of the cashew paste, you can add a little more water to thin it out.
Switch off and serve hot with Rice, Naan, Paratha, or Roti.

Notes:

Cut all the vegetables more or less the same size, so they get cooked at the same time.
If you are adding vegetables that cook really fast like cauliflower and broccoli, add them a little later.
Paneer cubes are soaked in hot water so they remain soft. Do this just before starting cooking.
Cashew nuts are soaked in warm water so it makes it easier to grind into a paste. Soak them just before you start to prep for the recipe, grind them just before you have to add it.
The cashew nut paste will thicken the gravy, so you can always add a little more water to thin it out when reheating.
Kasoori Methi is dried fenugreek leaves, it does give the gravy a nice taste. It is optional.
I use store-bought garam masala, ginger-garlic paste, and paneer. All of them can be made at home. Here are links to amazing homemade recipes if you would like to try. All are from Dassana from VegrecipesofIndia.com Homemade Garam Masala, Homemade Ginger Garlic Paste, Homemade Paneer

All her recipes are so well explained with step-by-step pictures. So please visit her website to try any of these recipes.

Do try out this delicious Mixed vegetable and paneer curry, it’s a great option if you are having family and friends over.

This dish goes very well with Instant Pot Peas Pulao, or 2 Ingredient Naan

Lovetostayhomeblog is on Pinterest, Facebook, and Instagram! Please follow along so you will know when I post something new!

Thank you as always for your support and just being here! It means so much to me.

Here is today’s inspiration:

Photo by Alysha Rosly on Unsplash