Moong Dal Dosa and Cheesy Bombs | Castella Cast Iron
We all have those days where we crave something comforting and traditional, like a crispy dosa. But then we might also want something indulgent like a cheese-filled snack. What if one healthy batter could give you the best of both worlds? Let’s dive into how you can master these two distinct dishes using one simple batter and the power of SUNCASA Castella. Ingredients: Moong Dal Batter Moong Dal (Yellow Split Gram): 1 cup (Note: It will double to about 2 cups after soaking) Cumin Seeds: 1 tsp Green Chillies: 2 (adjust for spice preference) Garlic: 6 cloves Ginger: ½ inch piece Water: ½ cup (adjust to get a smooth, pouring consistency) Salt: To taste Cheesy Bombs (Appe) Cheese: Small mozzarella cubes Oil: For greasing the appe pan Crispy Dosa Cooking Fat: Coconut oil or ghee Toppings: Gunpowder (Podi) masala Filling: Aloo masala (spiced potato filling) Side: Coconut chutney View this post on Instagram A post shared by Sanjana Das (@sanjanatries) How to make: Preparing the Batter 1. Soak: Wash the moong dal thoroughly and soak it in water overnight, or for at least 3 hours. We used the FESTA Insulated casserole for this. This softens the lentils and makes them easier to digest.2. Blend: Drain the water. Add the soaked dal to a blender along with the cumin seeds, green chillies, garlic, and ginger. 3. Grind: Add about ½ cup of water and grind everything into a smooth, fine batter. The consistency should be similar to a pancake batter, not too runny, not too thick. Add salt to taste and mix well. Cheesy Moong Dal Bombs 1. Heat the Pan: Place your SUNCASA Cast Iron Castella Appe Pan on medium heat. Add a few drops of oil into each hollow cavity. 2. Pour Base Layer: Once the pan is hot, pour a spoonful of batter into each cavity, filling it only halfway. 3. Add the Surprise: Place a small cube of mozzarella cheese into the center of the wet batter in each cavity. 4. Cover: Pour a little more batter on top to cover the cheese completely. 5. Cook and Flip: Let them cook for 2-3 minutes until the bottom is golden brown. Using a skewer or a small spoon, gently flip each bomb over.6. Finish: Cook for another 2 minutes until the other side is golden and the cheese inside has melted. Serve hot for that satisfying cheese pull! Crispy Moong Dal Dosa1. Prep the Tawa: Heat your cast iron dosa tawa on medium-high heat. Drizzle a little oil and wipe it with a tissue or a cut onion to season the surface. 2. Spread: Pour a ladleful of the batter into the center of the tawa. Using the back of the ladle, spread the batter in a circular motion, moving outward to form a thin, large circle. 3. Season: Drizzle a teaspoon of ghee or coconut oil around the edges and on top of the dosa. 4. Add Flavor: Sprinkle a generous amount of Podi (gunpowder masala) over the dosa. Place a scoop of aloo masala in the center. 5. Crisp Up: Let it cook until the base turns golden brown and crispy. You’ll see the edges starting to lift off the tawa naturally. 6. Fold and Serve: Fold the dosa over the filling and remove from heat. Serve immediately with fresh coconut chutney. Unlike chemically coated non-stick pans that wear out, cast iron gets better with age. It enriches your food with iron, holds heat longer to save fuel, and provides a natural non-stick surface that makes flipping dosas and appe effortless. By investing in high-quality pieces like the Castella Dosa Tawa and Appe Pan, you aren't just buying cookware; you're upgrading your lifestyle to be healthier and more sustainable.
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Jalebi Rabdi Recipe | Easy to Make Dessert
Creating the perfect Jalebi Rabdi at home can seem like a challenge, but this classic Indian dessert is the star of any occasion. Using the SUNCASA Impact Pro Luxe cookware range, makes the process simple and enjoyable. View this post on Instagram A post shared by Omkar Pawar (@pawar_omkar) Ingredients: 1 cup all-purpose flour (maida)1 tbsp ghee1 tsp fruit salt (like Eno) Water, as needed for the batter Ghee or oil, for frying 1 cup sugar2.5 cups water12-15 saffron (kesar) strands ½ tsp cardamom powder 2 cups full-fat milk ½ cup milk powder ¼ cup sugar (or to taste) ½ cup mixed dry fruits (almonds, pistachios), chopped for garnish A few saffron strands for garnish How To Make: Chasni (Sugar Syrup) Place the SUNCASA Casserole on the stove over medium heat. Add 1 cup of sugar, 2.5 cups of water, saffron strands, and cardamom powder. Bring the mixture to a boil, stirring until the sugar dissolves completely. Continue to boil until the syrup slightly thickens. You are looking for a "one-string" consistency. To test, take a small drop between your thumb and forefinger; a single thread should form when you pull them apart. Once ready, turn off the heat and set the chasni aside. Keep it warm for soaking the jalebis later. Jalebi: In a mixing bowl, combine 1 cup of all-purpose flour, 1 tbsp of ghee, and 1 tsp of fruit salt. Gradually add water while whisking continuously to form a smooth, lump-free batter. The batter should be thick but pourable, similar to a pancake batter consistency. Transfer the batter into a piping bag or a squeezy bottle with a small nozzle. Heat ghee or oil in the SUNCASA Impact Pro Luxe Kadai over medium-high heat. To check if the ghee is hot enough, drop a small amount of batter into it. If it sizzles and rises to the surface immediately, you are ready to fry. Gently squeeze the batter into the hot ghee in circular, spiral motions to create the classic jalebi shape. Fry the jalebis, flipping once, until they are golden and crisp on both sides. Using a slotted spoon, remove the fried jalebis and immediately drop them into the warm chasni. Let them soak for about a minute, ensuring they are coated well. Remove the soaked jalebis from the syrup and place them on a plate. Rabdi: Pour the milk into the SUNCASA Sauté Pan and add the milk powder. Stir well to combine without any lumps. Place the pan over medium heat and bring the milk to a gentle boil. Add the sugar and continue to cook, stirring frequently. Allow the milk to reduce and thicken until it reaches a creamy, condensed consistency. This will take about 15-20 minutes. Once the rabdi has thickened to your liking, turn off the heat. Pour the rabdi over the plated jalebis. Garnish with chopped dry fruits and saffron strands. Elevate your cooking and create sweet memories that last with this special recipe and extra special cookware.
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Three Easy Rajasthani Lunch Recipes | Step-by-Step Guide
Bring the vibrant flavors of Rajasthan into your kitchen with this guide to a classic thali. This collection of traditional Rajasthani recipes offers a journey through rich, aromatic dishes that are a cornerstone of Indian cuisine. With the help of the SUNCASA Tri Smart Cookware range, where the sturdy three-layered clad metal triply construction meets soulful cooking, we will cover three signature dishes: the rich and sweet Moong Dal Halwa, the creamy and savory Malai Pyaaz ki Sabzi, and the tangy Rajasthani Kadhi Pakoda.Ingredients:Moong Dal Halwa Ingredients 1 cup yellow moong dal, soaked for 3–4 hours ½ cup ghee 2 cups warm milk ¾ cup sugar ½ tsp cardamom powder A handful of chopped nuts (almonds, pistachios) Malai Pyaaz ki Subzi 10–12 small onions (pearl onions) 2 tbsp ghee ½ tsp cumin seeds 1 tsp ginger-garlic paste 8–10 cashews, blended with 2 tbsp milk to make a paste ¼ cup plain curd (yogurt), whisked ½ cup milk ¼ cup heavy cream (malai) Spices: ¼ tsp turmeric powder, 1 tsp coriander powder, ½ tsp red chilli powder, salt to taste ¼ tsp garam masala Fresh coriander for garnish Rajasthani Kadhi Pakoda 1 cup besan (gram flour) 1 medium onion, finely chopped 1 green chilli, finely chopped ½ tsp ajwain (carom seeds) A pinch of baking soda Salt to taste Water, as needed to make a thick batter Oil for deep frying 1 cup curd (sour yogurt is preferred) 2 tbsp besan (gram flour) 3 cups water Spices: ¼ tsp turmeric powder, ½ tsp red chilli powder, salt to taste 1 tbsp ghee ½ tsp mustard seeds ½ tsp cumin seeds 2 dried red chillies A pinch of hing View this post on Instagram A post shared by Nirali Choksi | Home Chef (@niralichoksi_) How to make it: Moong Dal Halwa Drain the soaked moong dal completely and grind it into a coarse paste without adding water. Heat ½ cup of ghee in the SUNCASA Tri Smart Frypan on low heat. Add the moong dal paste. Roast the dal on low heat, stirring continuously, until it turns golden brown and releases a rich, nutty aroma. This may take 25-30 minutes. Pour in 2 cups of warm milk and continue to stir, cooking until the milk is fully absorbed by the dal. Add ¾ cup of sugar, ½ tsp of cardamom powder, and the chopped nuts. Mix well. Continue cooking and stirring until the halwa thickens and begins to leave the sides of the frypan. Serve warm. Malai Pyaaz ki Sabzi In the SUNCASA Tri Smart Frypan, heat 2 tbsp of ghee. Sauté the small onions until they are golden brown and slightly soft. Remove them from the pan and set aside. In the same frypan, add ½ tsp of cumin seeds. Once they sizzle, add 1 tsp of ginger-garlic paste and sauté for a minute. Add the powdered spices: turmeric, coriander, chilli powder, and salt. Cook for another minute. Stir in the cashew paste and cook until the oil starts to separate. Lower the heat and slowly add the whisked curd, stirring constantly to prevent it from curdling. Pour in the milk and cream, stirring gently to combine. Let the gravy simmer for 5-7 minutes. Add the sautéed onions back into the gravy and cook for another 2-3 minutes until everything is well combined and the gravy is creamy. Finish with a sprinkle of garam masala and fresh coriander. Kadhi Pakoda In a bowl, mix 1 cup of besan, chopped onion, green chilli, ajwain, salt, and a pinch of baking soda. Add a little water at a time to form a thick batter. Heat oil for frying and drop spoonfuls of the batter into the hot oil. Fry until the pakodas are golden and crisp. Drain and set aside. In a large bowl, whisk 1 cup of curd with 2 tbsp of besan until smooth. Add 3 cups of water, turmeric powder, chilli powder, and salt. Whisk again to ensure there are no lumps. Pour this mixture into the Tri Smart Kadai. Bring it to a boil over medium heat, stirring frequently. Once it boils, reduce the heat and let it simmer for about 20 minutes, allowing the kadhi to thicken and the raw taste of besan to cook out. Add the fried pakodas to the simmering kadhi and cook for another 5-7 minutes, so they absorb the flavors. Next, prepare the Tadka. Heat 1 tbsp of ghee in the SUNCASA Tri Smart Tadka Pan. Add mustard seeds, cumin seeds, dried red chillies, and a pinch of hing. Once the seeds crackle, pour this tempering over the finished kadhi. The triple-layer construction provides superior heat control, helping you master everything from slow-roasting halwa to simmering a delicate kadhi. Creating authentic recipes like this Rajasthani lunch is a rewarding experience; and using the right tools, enhances the process and ensures delicious results.
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Chettinad Egg Curry | Easy one-pot south indian recipe
Experience the spicy, aromatic magic of South India with this easy One-Pot Chettinad Egg Curry. This dish combines boiled eggs with a tasty, coconut-based masala just right for a quick family meal. The Suncasa Impact Pro Deep Kadhai one of the best cookware brands in India, makes it even simpler thanks to its even heat and deep sides. Ingredients (Serves 4) 6 eggs, boiled and peeled 2 tbsp oil 1½ tsp saunf (fennel seeds) 1 bay leaf 2 onions, finely chopped 2–3 green chillies, slit 2 tsp ginger-garlic paste 2 tomatoes, chopped ½ tsp haldi (turmeric) 1½ tsp red chilli powder 2 tsp coriander powder ¼ cup fresh grated coconut (or 2 tbsp desiccated coconut) ½ tsp black pepper 1 tsp garam masala (or Chettinad masala) Salt, as needed 1½ cups water Chopped coriander leaves For Masala Paste (optional, for more flavour): 1 tbsp coconut 1 tbsp khus khus (poppy seeds) 1 tbsp roasted chana dal (optional) 1 dry red chilli ½ tsp whole black pepper Easy Instructions Boil eggs, peel, and prick them lightly with a fork. Dry-roast coconut, khus khus, chana dal, red chilli, and pepper for 2 minutes. Grind with a little water to make a paste. Heat oil in your Suncasa Stainless Steel Deep Kadai. Add bay leaf and saunf, then let them splutter. Add onions and green chillies. Fry till the onions are golden. Add ginger-garlic paste and fry for 1 minute. Add tomatoes, haldi, red chilli, coriander powder, and black pepper. Cook till tomatoes are soft. Add the ground masala paste and grated coconut. Fry for 2 minutes. Add salt and water. Mix well. Add the boiled eggs. Cover and cook on low flame for 8–10 minutes. Sprinkle garam masala and fresh coriander. Serve hot with rice, dosa, or roti! Pro Tip: Add a little coconut milk at the end for extra creaminess. This one-pot Chettinad Egg Curry is spicy, simple, and perfect for busy Indian kitchens, especially when made with a good quality cookware that distributes heat. Try out the new Suncasa Impact Pro Deep Kadhai for the perfect family meal.
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Dahi Aloo | Creamy, Tangy Potato Curry
Dahi Aloo is a tasty North Indian curry where soft potatoes blend in a simple spiced yogurt gravy. It’s quick, comforting, and perfect with roti or rice. We’re using the Suncasa Impact Pro Luxe Deep Kadhai with glass lid. Ingredients (Serves 4) 3 large potatoes (about 300g) 1 cup fresh curd/yogurt 2–2½ tbsp besan (gram flour) 1½ cups water 2 tbsp oil ½ tsp cumin seeds ⅓ cup onion, finely chopped 1 tsp ginger, finely chopped 1 tsp garlic, finely chopped 1 tsp green chili, finely chopped 7–8 curry leaves Pinch of hing ⅓ cup tomato, finely chopped ¼ tsp turmeric powder ¼–½ tsp red chili powder (as per taste) ½ tsp coriander powder Salt, to taste ½ tsp garam masala 2 tbsp fresh coriander leaves, chopped Instructions Boil potatoes till soft (you can pressure cook for 3–4 whistles). Peel and roughly crumble or cut them and keepaside. In a bowl, whisk curd and besan till smooth. Add 1½ cups water. Whisk again to form a thin, lump-free slurry. Set it aside. Heat oil in your Deep Kadhai, then add cumin seeds; let them crackle. Add onions; sauté till translucent. Add ginger, garlic, and green chili and fry for 30 seconds. Add curry leaves and hing; mix well. Add chopped tomatoes; cook till soft and oil separates (about 3–4 minutes). Add turmeric, red chili powder, coriander powder and mix well. Add crumbled potatoes and sauté for 2 minutes so potatoes are coated with masala. Pour Yogurt Mix, stirring quickly so the curd doesn’t split. Keep flame low and cook for 8–10 minutes till gravy thickens up. If it looks too thick, add a little water. Add salt and garam masala, and mix them well. Sprinkle fresh coriander to garnish it well. Serve hot with chapati, roti, or rice! Pro Tips: For richer taste, add a spoon of ghee at the end. Always use fresh curd because sour yogurt can curdle more easily. Adjust spice and water for your family’s liking. Making this creamy Dahi Aloo in premium quality kadhai can turn a simple home meal into a restaurant-style treat! If you’re searching for which kadhai to buy, Suncasa’s Impact Pro Luxe range is a top choice among best cookware brands in India!
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Haldi Sabzi | Comfort food from Jodhpur
If you’ve never heard about ‘Haldi ki Sabzi’, imagine a golden, aromatic, and nourishing winter dish. This Rajasthani treasure is packed with earthy flavor and vibrant health benefits. Let’s make this traditional recipe in a Suncasa Castella Frypan with Glass Lid, a premium frypan from one of the best cookware brands in India, known for its exceptional build and even heat distribution. Ingredients (Serves 5–6) 250g fresh haldi (turmeric roots) 80g ghee (about 6 tbsp), plus 2 tbsp extra 1 bay leaf 1 black cardamom 1 tbsp ginger, finely chopped 1 cup onion, finely chopped ½ tbsp green chili, chopped (adjust to taste) 1 tbsp garlic, chopped 1 tsp cumin seeds (jeera) 1 cup tomato, chopped 1 tsp salt (or to taste) ½ tsp red chili powder 1 tsp coriander powder 1 cup thick curd (yogurt), whisked 2 tsp besan (gram flour) ¼ cup green peas (fresh or frozen) ¼ cup spring onion, chopped 2 tbsp cashews 1 tbsp kasuri methi (dried fenugreek leaves) 1 tbsp fresh coriander, chopped How to Make It Wash the turmeric roots well and peel off the skin. Then, grate them using a regular grater. (Tip: Wear gloves to avoid haldi stains.) Heat around 5½ tablespoons (80g) ghee in your Suncasa Cast Iron Frypan on medium flame. Add the grated haldi and sauté for 4–5 minutes, till it turns golden and smells nice. Remove and keep aside. In the same pan, add 2 tablespoons ghee. Add bay leaf and black cardamom, let them crackle. Add chopped ginger and fry for a minute. Then, put in onions and cook until golden. Add green chili, garlic, and jeera. Fry for 1–2 minutes. Add tomatoes. Cook until they turn soft and the ghee leaves the sides (about 5 minutes). Add salt, red chili powder, and coriander powder. Mix well. In a small bowl, whisk curd with besan (gram flour) till smooth. Lower the flame and slowly add this to the pan, stirring so that curd doesn’t split. Add peas, spring onion, and cashews. Put back the roasted turmeric. Mix everything gently so haldi gets coated well in the masala. Cover with the glass lid and simmer on low for 8–10 minutes. Sprinkle kasuri methi and coriander leaves on top. Serve hot with phulkas, rotis, or rice. Pro tips: Adjust chili if you want less or more spice. Add some water if you’d like a thinner curry. Drizzle extra ghee for a richer taste. This haldi ki sabzi is not only healthy but also brings the authentic flavors of Rajasthan to your table, especially when served in a hot hammered casserole! The Suncasa Castella Frypan with Glass Lid is one of the top choices among premium cookware brands in India offering durability and aesthetics for your kitchen!
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Chicken Fajita | Easy to Cook
For times when you want to indulge in the juicy, flavorful chicken strips tossed with vibrant peppers & onions, there’s a magical dish called Chicken Fajita. It’s all pan-seared in an irresistible Indian-spiced marinade, a true crowd-pleaser. Today, we’re using the SUNCASA Castella Frypan, celebrated for its affordable yet premium quality and healthy cooking. Ingredients (Serves 4) 500g boneless chicken breast or thigh, cut into thin strips 2 tbsp oil (any neutral or olive oil) 1 large onion, sliced 1 large red bell pepper, sliced 1 large green bell pepper, sliced 1 tsp cumin powder 1½ tsp Kashmiri red chili powder (or paprika) 1 tsp coriander powder ½ tsp turmeric powder 2 tsp garam masala 4 garlic cloves, minced 1 inch ginger, grated 2 tbsp thick yogurt (for extra tenderness) Juice of ½ lime 1 tsp salt (adjust to taste) A handful of fresh coriander, chopped (for garnish) Warm tortillas or roti (to serve) How to Make It In a large bowl, combine yogurt, cumin, chili powder, coriander, turmeric, garam masala, ginger, garlic, lime juice, salt, and half the oil to form a marinade. Add chicken strips and toss well. Marinate for at least 20 minutes (up to 2 hours for best flavor). Heat the cast iron frypan on medium-high until just smoking. Add remaining oil. Add the sliced onions and bell peppers, and sauté for 3–4 minutes until tender yet crisp. Remove and set aside. Add the marinated chicken pieces to the same pan. Cook on high flame for 6–8 minutes, stirring now and then, until the chicken is fully cooked and gets a nice brown color on the edges. Return sautéed onions and peppers to the pan. Toss everything together on high heat for 2 minutes so flavors infuse, and vegetables stay crisp. Garnish with fresh coriander. Serve sizzling hot straight from your Suncasa cookware for a premium dining experience. Enjoy with warm tortillas, roti, or as part of a Suncasa dinner set spread. For Serving & Tips For extra flavour, add a sprinkle of chaat masala just before serving. The rustic charm of Suncasa’s affordable yet healthy cast iron fry pan locks in authentic taste, making these fajitas a showstopper at any meal. This one-pan Indian Chicken Fajita is ideal for quick weeknight dinners or gatherings with friends. We recommend using the latest Suncasa home and kitchen sets to elevate your cooking and dining experience.
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Butter Chicken | Quick and Easy Indian Style One-pot Recipe
Creamy, spiced, and deeply comforting, this Butter Chicken comes together in one pan in just 20 minutes. Ready to serve with rice or naan, and hassle-free thanks to the Suncasa Impact Pro Fry Pan. Ingredients (Serves 4) 1 tbsp oil 1 tbsp butter 1 onion, diced 1 tsp grated ginger 2 garlic cloves, minced 500 g boneless chicken (breast or thigh), cubed 4 Tbsp tomato paste (or ½ cup tomato sauce) 1 tsp garam masala 1 tsp cumin powder 1 tsp chilli powder or paprika 1 tsp fenugreek powder (optional) Salt & pepper, to taste 1 cup heavy cream (or half‑and‑half/yogurt mix) Fresh coriander, for garnish How to Make It Heat oil and butter in the stainless steel fry pan over medium heat. Dice onion on the SUNCASA Essentra Chopping Board, cook for 3–4 minutes until soft. Add ginger and garlic, cook 30 seconds. Add chicken, tomato paste, and all spices. Cook 5–6 minutes, stirring until chicken is cooked through. Stir in cream and simmer for 8–10 minutes until the sauce is rich and silky. Garnish with coriander. Serve hot with rice or naan. This Butter Chicken is a weeknight game-changer; rich and indulgent with minimal effort and cleanup. It’s very crucial to choose a good cookware that delivers smooth, even cooking and a luxurious sauce in under 20 minutes. We’d suggest trying the new Suncasa Impact Pro Fry Pan for it.
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Malai- Kofta | Easy to Cook One Pot Recipe
We’ve all once been bored of eating the same paneer-dish and needed something different. Enters malai kofta: creamy paneer-potato koftas in a rich tomato–cashew gravy, all made in one pan. Today we’re using the Suncasa Impact Pro Frypan for perfect golden koftas and silky gravy. Ingredients (Serves 4) 1) For the Koftas: 1 cup grated paneer 1 cup boiled, mashed potato 2 tbsp cornflour or besan ½ tsp garam masala Salt, to taste Oil or ghee for frying 2) For the Gravy: 1 tbsp ghee or oil 1 small onion, finely chopped 1 tsp ginger–garlic paste 2 tomatoes, pureed 10–12 cashews, soaked and blended into a paste ½ tsp turmeric 1 tsp Kashmiri red chilli powder 1 tsp garam masala Salt, to taste ¾ cup water or stock 2 tbsp cream or malai Fresh coriander, for garnish How to Make It Mix paneer + potato + cornflour + garam masala + salt. Shape into 8 small balls. Heat ghee/oil in your 304 stainless steel frypan and shallow-fry koftas until golden on both sides. Remove and set aside. In the same pan, add ghee and sauté onions until soft. Stir in ginger–garlic paste and cook for 1 min. Add tomato puree and cashew paste. Cook for 2–3 mins till oil separates. Add turmeric, chilli powder, garam masala, salt, and water. Stir and simmer 3–4 mins. Gently place koftas into the gravy. Simmer for 3–4 mins until they absorb flavour. Stir in cream, garnish with coriander, and serve hot. No need for extra pans; just one fry pan, one fancy dinner set, and pure yum. This one-pot 20-minute Malai Kofta recipe is your shortcut to restaurant-style dinner at home.
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