Shakshuka is your go-to one-pot wonder; comforting, protein-rich, and packed with flavour. Poached eggs simmer in a spiced tomato base, and when made in theSUNCASA Impact Pro Frypan, it becomes the perfect mess-free, fuss-free meal.
Heat olive oil in the frypan. Add chopped onion and garlic. Sauté for 2–3 minutes until soft.
Add capsicum and cook for another 2 minutes until slightly tender.
Add tomatoes, cumin powder, paprika, salt, and pepper. Let the mixture simmer uncovered for 6–8 minutes until it thickens.
With a spatula, make small gaps in the tomato mixture and break one egg into each gap gently.
Cover the pan with a lid and cook on low heat for 5–7 minutes until the eggs are just set but still soft in the center.
Garnish with fresh coriander (and feta or olives if using) and serve hot with crusty bread.
Whether it’s a lazy Sunday brunch or a quick dinner fix, this one-pan wonder is a winner every time. And when made in a sturdy, even-heating stainless steel cookware like the Suncasa Impact Pro Fry Pan, the process becomes even smoother.
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
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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.
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.
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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.
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
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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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