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Recipe by Andrea Indulge in the ultimate Indian comfort food! This creamy, velvety Butter Chicken is surprisingly easy to make, packed with health-boosting spices, and ready in just 30 minutes. (Ad) Bring the Taste of India to Your Home: Spices – IndoGerman Kitchen 🌶️ Hand-Selected & Homemade:  No industrial fillers, just pure, intense spices. Authentically Indian:  Recipes refined over generations. Versatile:  Perfect for your next Pulao, curry, or for adding a special touch to your pumpkin soup. Transform your kitchen into an Indian specialty restaurant. 👉 [Discover our spice collection now – Spices by IndoGerman Kitchen] The Story Behind The authentic Butter Chicken (Murgh Makhani) Craving the perfect Butter Chicken? In this post, I’m sharing my family’s secret for authentic Murgh Makhani —the creamy, buttery, and flavorful dish that defines Indian cuisine. Forget takeout! I’ll show you how to get that signature velvety sauce and tender chicken right in your own kitchen. Whether you're a beginner or a pro, these tips will elevate your curry game. In our CoffeeMilk Family  kitchen, we believe that food should not only taste amazing but also nourish your body. That is why we focus on fresh ingredients and traditional spices. Beyond the Taste: Health Benefits of Indian Spices While Butter Chicken is known for its rich flavor, the ingredients we use—like Cashews and Kasuri Methi—are traditional "superfoods" in Indian cooking. The Power of Kasuri Methi (Dried Fenugreek) Kasuri Methi is the "secret soul" of this dish. Beyond its earthy aroma, it is highly valued in Ayurveda for aiding digestion  and helping to regulate blood sugar levels . It is also a great source of fiber and iron. Why We Use Cashew Nuts Instead of using heavy thickeners or flour, we use raw cashew nuts to create that signature "Makhani" thickness. Cashews provide heart-healthy fats  and essential minerals like Magnesium and Copper , which support energy production and bone health. Garlic: Immune Support By grating fresh garlic into the marinade, we preserve the Allicin —npreserve the Allicin —a natural compound known for its anti-inflammatory and antioxidant properties .T his not only adds a punch of flavor but also supports your body's natural defenses. Watch the Full Recipe Video Embedding the video helps you understand the texture and the cooking process better. Plus, it’s a great way to follow along in real-time! Frequently Asked Questions (FAQ) 1. Can I make Butter Chicken without cream? Yes, you can! While heavy cream gives the dish its classic richness, you can substitute it with full-fat coconut milk for a slightly different but delicious flavor. Another great healthy alternative is to increase the amount of cashew paste, which provides a natural creaminess without the dairy fat. 2. What is the difference between Butter Chicken and Tikka Masala? Though they look similar, the main difference lies in the sauce and spice level. Butter Chicken (Murgh Makhani) has a smoother, creamier, and milder tomato-based sauce with plenty of butter. Chicken Tikka Masala usually has a more intense spice profile and a thicker sauce that often contains chopped onions and peppers for more texture. 3. How do I store and reheat Butter Chicken? Butter Chicken actually tastes even better the next day as the spices continue to develop! You can store it in an airtight container in the fridge for up to 3 days. When reheating, do it slowly on the stovetop over low heat. If the sauce has thickened too much in the fridge, simply add a splash of water or milk to bring back that velvety consistency. Warmly, Your Andrea from CoffeeMilk Family This 30-minute Butter Chicken combines incredibly tender marinated chicken with a velvety, restaurant-style makhani sauce. By using raw cashews and aromatic spices like Kasuri Methi, we create a rich texture that is both wholesome and authentic. It’s the perfect simple dinner that brings the true flavors of India straight to your home table. Servings: 4 | Prep Time:35 min | Cooking Time: 20 min | Total Time: 55 min Ingredients For the Marinade: 400 g Chicken breast 2 tbsp Greek Yoghurt or Joghurt of your choice 2 Garlic, grated 1 tsp Kitchen King Masala 1 tsp Garam Masala 1 tsp Tumeric Powder 1 tsp coriander Poweder 1/2 tbsp Kasuri Methi or fresh Coriander 1-2 tbsp Oil For the Sauce: 2 canned Tomatoes 3 Onions medium-sized Cashews one small bowl For Tempering: 1 1/2 tsp cumin seeds 1,5 tsp Garam Masala 1 - 1,5 tsp Kitchen King Masala 2 tbsp coriander powder Cream, a splash for the final touch Butter, a small knob for that authentic shine Instruction: 1.   The Perfect Marinade: Start by mixing the chicken with yogurt and all the marinade spices. Use a grater for the garlic to ensure the flavor blend perfectly without large chunks. Let it marinate for at least 15-30 minutes . 2. The Magic Sauce: This is our favorite time-saver: Put the canned tomatoes, onions, and cashews into a blender with a little bit of water. Grind it until it's completely smooth and velvety. 3. Cooking the Base: Heat oil in a pan and add the cumin seeds. Once they sizzle, pour in your blended sauce. Add all the spices for tempering: Kitchen King Masala, Garam Masala, Coriander Powder. Let it boil until the "raw" smell of the onions is gone. This is crucial for achieving that deep, restaurant-style flavor. 4. Searing the Chicken: In a separate pan, flash-fry the marinated chicken. Pro-Tip:  Don't overcook it here! Just sear it until it is no longer raw on the outside. It will finish cooking in the sauce, which keeps it the "softest ever." 5. The Final Touch: Add the chicken to the sauce. Turn the heat to low. Stir in a little bit of cream and an extra pinch of Kasuri Methi or fresh Coriander. Let it rest for a few minutes while you prepare your side dish. Serving Suggestion We love to serve this Butter Chicken with fluffy Basmati Rice . Use 2.5 cups of rice to 5 cups of water for the perfect consistency. It also pairs wonderfully with homemade Naan bread to soak up every drop of that golden sauce! Tips for Success The Cashew Secret:  Cashews provide that rich, restaurant-style thickness naturally. Don't skip them! Soft Chicken:  Taking the chicken out of the pan early and letting it "steep" in the warm sauce prevents it from becoming dry or rubbery. Homemade Masalas:  Use our original homemade Spices by IndoGerman Kitchen   . Homemade spices makes a world of difference in the aroma.

Fluffy Strawberry Cake without Egg Strawberry Cake: A Taste of Summer on a Plate The aroma of fresh strawberries and warm vanilla fills the air - it's strawberry cake time! This popular pastry not only sends sweet tooths to seventh heaven, but also conjures up sunshine on the plate even on gloomy days. The preparation is incredibly simple and even baking beginners can do it in no time. A sponge cake forms the juicy base, which is made particularly airy by mineral water. Refined with vanilla sugar, it gets a wonderfully aromatic note. While the cake is baking golden brown in the oven, the creamy cream filling can be prepared in no time at all. A touch of lemon zest ensures a refreshing lightness that harmonizes perfectly with the sweetness of the strawberries. Once the cake has cooled, nothing stands in the way of indulging in the treat. The two bases are layered with the cream filling and the fruity strawberries - a sight that awakens the anticipation of the first bite. This strawberry cake is not only a poem for the palate, but also a visual highlight. The bright red strawberries on the creamy cream form a beautiful contrast to the golden sponge cake base. Perfect for every occasion: Whether for a cozy coffee party, a birthday child or simply in between - this strawberry cake is always a welcome change. Due to its simple preparation and the use of fresh ingredients, it is also ideal for baking with children. Variations for every taste: There are no limits to your imagination when decorating this cake. In addition to classic strawberries, other fruit varieties such as raspberries, blueberries or peaches can also be used. Pineapple pieces or mango provide an even more exotic taste. If you like it chocolaty, you can refine the dough with cocoa powder or refine the cream with chocolate. A little bit of happiness on the plate: With this strawberry cake, you not only conjure up a delicious dessert, but also give away a piece of happiness and summer feeling. Let yourself be convinced of the simple preparation and the delicious result! Strawberry Cake without Eggs with just 11 ingredients and a few steps Are you looking for a delicious and easy recipe for a strawberry cake that is completely egg-free? Then you've come to the right place! This strawberry cake is not only incredibly quick and easy to make, but it also only requires 11 ingredients that you probably already have in your kitchen. Flour Sugar Salt Vanilla sugar Sunflower oil Baking powder Mineral water Cream Sugar Lemon zest Strawberries Ingredients: 250g All-purpose Flour / Wheat Flour 170g Sugar ¼ tsp Salt 8 g Vanilla Sugar 60ml Sunflower Oil 16g baking Powder 250ml mineral Water Cream: 500 ml cream 1 tbsp Lemon Zest Topping: 250g Strawberries Instructions: Preheat the oven to 180°C (350°F). Grease a springform pan. In a bowl, whisk together the flour, sugar, salt, and vanilla sugar. Add the sunflower oil and mineral water and stir with a mixer until smooth. 3. Pour the batter into the prepared springform pan and bake for about 30-40 minutes. To test if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is done. 4. Remove the cake from the oven and let it cool completely. 5. To make the cream, whip the cream in a bowl until stiff. Gradually add the sugar and then stir in the lemon zest. I used a Grater Plate for the lemon zest. 6. To assemble the cake, cut the cooled cake in half horizontally. Place the bottom layer on a cake plate and spread with half of the cream. 7. Wash the strawberries and slice them. Spread half of the strawberries over the cream. 8. Place the second layer on top and spread with the remaining cream. Decorate the cake with the remaining strawberries. Tips and variations: For an even fruitier version, you can add 2-3 tablespoons of lemon juice to the batter. If you like, you can also refine the cream with a little vanilla extract. Instead of strawberries, you can also use other fruits, such as raspberries, blueberries, or cherries. If you don't have a springform pan, you can also bake the cake in a baking dish. However, the baking time may vary, so be sure to do the toothpick test again. This recipe is really quick and easy to make and is guaranteed to be a success! So what are you waiting for? Try it out today! Your, CoffeeMilk Family

Chrunchy Homemade Snack Discover Tomato Sticks: A Flavorful Snack from India If you are a fan of Indian cuisine, you know that it is rich in flavors, aromas, and textures. Today, I would like to introduce you to Tomato Sticks, a delicious and crispy snack that will tantalize your taste buds. Tomato Sticks hails from the heart of India and is a testament to the country's diverse culinary traditions. Origins of Tomato Sticks Namak originates from the northern regions of India, particularly in states like Uttar Pradesh and Madhya Pradesh. These areas are known for their vibrant street food scene, where snacks are not just sustenance but an experience. Tomato Sticks is a popular choice among locals and is often enjoyed with a hot cup of Chai or as an accompaniment to meals. Flavor Tomato Sticks is a savory snack that perfectly balances spices and textures. The multigrain flour and semolina create a crispy yet hearty base, while the blend of cumin, turmeric, chaat masala, and black pepper powder gives each bite an explosion of flavor. The finely grated tomatoes add a subtle tanginess that elevates the overall experience. After frying, a sprinkle of chaat masala and amchur powder lends an extra layer of savory and sour notes that make it irresistible. Tomato Sticks: A Delectable and Crispy Indian Snack with Just 10 Ingredients and a Few Steps Craving a tasty and easy snack that will tantalize your taste buds? Look no further than Tomato Sticks! These crispy fried strips made with multigrain flour, semolina, and tomatoes are a true culinary delight from Indian cuisine. With just 10 ingredients and a few simple steps, you can whip up this delicious dish right in your own kitchen. Multigrain Flour Samolina Tomatoes Salt Cumin seeds Tumeric powder Chaat Masala Pepper powder Water as needed Oil for frying Chaat Masala & Amchur Powder for the taste Ingredients: 2 Cups Multigrain Flour 1 Cup Semolina 3-4 Tomatoes 1 1/2 tsp Salt 1 tsp Cumin Seeds 1 tsp Tumeric Powder 1 tsp Chaat Masala 1 tsp Black Pepper Powder Water as needed Oil for frying Chaat Masala & Amchur Powder for taste Instructions: Add the multigrain flour and semolina to a large bowl. Wash and finely grate the tomatoes, then add them to the bowl as well. 3. Add salt, cumin seeds, turmeric powder, chaat masala, and pepper powder. 4. Knead the dough thoroughly until all ingredients are evenly distributed. Cover the dough and let it rest for about 15-20 minutes. This allows the flavors to meld better. 5. Sprinkle flour on the work surface and roll out the dough thinly. Cut the dough into fine strips with a pizza cutter. The size can vary according to your preference. 6. Sprinkle flour on the work surface and roll out the dough thinly. Cut the dough into fine strips with a pizza cutter. The size can vary according to your preference. 7. Heat oil in a deep pot or pan. Carefully add the strips to the hot oil and fry over medium heat until golden brown and crispy. Remove the fried strips and place them on paper towels to drain excess oil. 7. After frying, sprinkle the Tomatoe strips with a pinch of chaat masala and amchur powder to enhance the flavor. Serving suggestion: Tomatoe Stripes can be served as a snack or side dish. It pairs wonderfully with tea or can be enjoyed with various dips and chutneys. Enjoy your meal This recipe is really quick and easy to make and is guaranteed to be a success! So what are you waiting for? Try it out today! Your, CoffeeMilk Family

a vegan Indian Dish with an extra twist Mushroom Biryani: A Flavorful Indian Dish Mushroom Biryani: An Aromatic Vegetarian Rice Dish Biryani is a popular dish from Indian cuisine, consisting of rice, meat, vegetables, and spices. In this variant, meat is replaced by mushrooms, resulting in an equally delicious and hearty vegetarian dish. Origins of Tomato Sticks Namak originates from the northern regions of India, particularly in states like Uttar Pradesh and Madhya Pradesh. These areas are known for their vibrant street food scene, where snacks are not just sustenance but an experience. Tomato Sticks is a popular choice among locals and is often enjoyed with a hot cup of Chai or as an accompaniment to meals. Flavor Tomato Sticks is a savory snack that perfectly balances spices and textures. The multigrain flour and semolina create a crispy yet hearty base, while the blend of cumin, turmeric, chaat masala, and black pepper powder gives each bite an explosion of flavor. The finely grated tomatoes add a subtle tanginess that elevates the overall experience. After frying, a sprinkle of chaat masala and amchur powder lends an extra layer of savory and sour notes that make it irresistible. See the Video for the Biryani Recipe Tomato Sticks: A Delectable and Crispy Indian Snack with Just 10 Ingredients and a Few Steps Craving a tasty and easy snack that will tantalize your taste buds? Look no further than Tomato Sticks! These crispy fried strips made with multigrain flour, semolina, and tomatoes are a true culinary delight from Indian cuisine. With just 10 ingredients and a few simple steps, you can whip up this delicious dish right in your own kitchen. Multigrain Flour Samolina Tomatoes Salt Cumin seeds Tumeric powder Chaat Masala Pepper powder Water as needed Oil for frying Chaat Masala & Amchur Powder for the taste Ingredients: 2 Cups Multigrain Flour 1 Cup Semolina 3-4 Tomatoes 1 1/2 tsp Salt 1 tsp Cumin Seeds 1 tsp Tumeric Powder 1 tsp Chaat Masala 1 tsp Black Pepper Powder Water as needed Oil for frying Chaat Masala & Amchur Powder for taste Instructions: Add the multigrain flour and semolina to a large bowl. Wash and finely grate the tomatoes, then add them to the bowl as well. 3. Add salt, cumin seeds, turmeric powder, chaat masala, and pepper powder. 4. Knead the dough thoroughly until all ingredients are evenly distributed. Cover the dough and let it rest for about 15-20 minutes. This allows the flavors to meld better. 5. Sprinkle flour on the work surface and roll out the dough thinly. Cut the dough into fine strips with a pizza cutter. The size can vary according to your preference. 6. Sprinkle flour on the work surface and roll out the dough thinly. Cut the dough into fine strips with a pizza cutter. The size can vary according to your preference. 7. Heat oil in a deep pot or pan. Carefully add the strips to the hot oil and fry over medium heat until golden brown and crispy. Remove the fried strips and place them on paper towels to drain excess oil. 7. After frying, sprinkle the Tomatoe strips with a pinch of chaat masala and amchur powder to enhance the flavor. Serving suggestion: Tomatoe Stripes can be served as a snack or side dish. It pairs wonderfully with tea or can be enjoyed with various dips and chutneys. Enjoy your meal This recipe is really quick and easy to make and is guaranteed to be a success! So what are you waiting for? Try it out today! Your, CoffeeMilk Family

A Hearty Italian Tradition Cannelloni with Meat Sauce Filling: A Hearty Italian Tradition In the diverse world of pasta dishes, cannelloni with meat sauce filling hold a special place. These tubular noodles, originating in Italy, capture the hearts of food lovers worldwide with their hearty filling and aromatic sauce. A Taste of Italy on Your Plate While preparing cannelloni with meat sauce filling isn't as simple as spaghetti, the effort is well worth it. The combination of ground meat, tomatoes, herbs, and spices creates a filling that's simply delicious. Encased in cannelloni and baked with béchamel sauce and Parmesan, this dish is a visual and culinary delight. A Versatile Dish for Any Occasion Cannelloni with meat sauce filling are an ideal dish for various occasions. Whether it's a hearty family lunch, a cozy dinner with friends, or a sophisticated meal for guests, this pasta creation always fits the bill. Instruction Video Made with Love - A Treat for the Whole Family Preparing cannelloni with meat sauce filling may not be as quick as noodle dishes with simple sauces, but it's worth investing some time in the preparation. The joy and satisfaction of eating are even greater when you know you've made this delicious dish yourself with love and passion. ground beef onion cloves garlic Salt tomatoes tomato paste vegetable broth Salt, pepper, oregano  butter flour milk nutmeg cannelloni Parmesan cheese Variations and Experimentation Creativity knows no bounds when it comes to cannelloni with meat sauce filling. You can add various vegetables to the filling, refine the béchamel sauce with different spices, or top the cannelloni with mozzarella or other cheese. Cannelloni with Meat Sauce Filling - A Piece of Italy for Your Home Bring a taste of Italy home with this recipe and create a dish that will impress your family and friends. Let yourself be enchanted by the Mediterranean atmosphere and savor the unique taste of this Italian pasta creation. Ingredients: 500 g ground beef 1 Onion 2 garlic, finely chopped 1 can crusehd tomatoes 1 tsp tomatoe paste 100 ml vegetable broth Salt, pepper, oregano For the Bechamel sauce: 50 g butter 50 g flour 500 ml milk Salt, nutmeg 22 cannelloni 50 g Parmesan cheese, grated Instructions: Meat filling: Sauté the onion and garlic in a little oil until translucent. Add the ground beef and brown crumbly. Stir in the tomatoes, tomato paste, vegetable broth, salt, pepper, and oregano and simmer for about 15 minutes. Béchamel sauce: Melt the butter in a saucepan. Add the flour and whisk until light and roux. Gradually pour in the milk while whisking constantly and bring to a boil. Season with salt and nutmeg. Fill the cannelloni: Fill the cannelloni with the meat filling. Layer the casserole: Pour some béchamel sauce into a baking dish. Arrange the filled cannelloni side by side. Pour the remaining béchamel sauce over the top and sprinkle with Parmesan cheese. Bake: Bake in a preheated oven at 200°C (upper/lower heat) for about 30 minutes. Tips: Do not cook the cannelloni before filling. The meat filling can be refined with other ingredients such as bell peppers, zucchini, or mushrooms as desired. Instead of béchamel sauce, ricotta can also be used for topping. Cannelloni also taste good cold and are therefore perfect for taking with you. This recipe is really quick and easy to make and is guaranteed to be a success! So what are you waiting for? Try it out today! Your, CoffeeMilk Family

A Culinary Journey to South India: Unveiling the Delights of Fish Curry While the previous recipe provided a general overview of fish curry, it's important to note that there are regional variations within India, each with its unique flavors and characteristics. Today, we'll delve into the realm of South Indian fish curries, exploring the vibrant culinary traditions of this region. A Symphony of Flavors: The Essence of South Indian Fish Curry South Indian fish curries are renowned for their bold flavors, intense aromas, and the use of coconut, which adds a rich creaminess and a hint of sweetness. They are typically characterized by a tangy tomato-based gravy, infused with a medley of spices that showcase the culinary diversity of the region. Key Ingredients: A Culinary Palette The ingredients for South Indian fish curries vary depending on the specific regional variation, but some common elements include: Fresh Fish:  Firm white fish like pomfret, kingfish, or seer fish are popular choices, offering a delicate texture that complements the bold flavors of the curry. Coconut:  Grated coconut, coconut milk, or coconut cream is often used to add richness, creaminess, and a subtle sweetness to the curry. Aromatic Base:  Onions, ginger, garlic, and curry leaves form the aromatic base, providing a foundation of flavor and fragrance. Spices:  A blend of spices like cumin, coriander, turmeric, chili powder, and garam masala is essential for creating the complex and layered flavor profile of the curry. Tomatoes:  Ripe tomatoes, either fresh or puréed, add a tangy acidity that balances the richness of the coconut and spices. Tamarind:  Tamarind pulp or extract is sometimes used to add a sour tang and enhance the overall flavor profile. Regional Variations: A Culinary Tapestry South India boasts a rich tapestry of fish curry variations, each reflecting the unique culinary traditions of its respective region: Kerala:  Known for its use of coconut milk and fresh seafood, Kerala's fish curries are often mild and fragrant, with a touch of sweetness from coconut and a hint of sourness from tamarind. Tamil Nadu:  Tamil Nadu's fish curries are typically spicier, featuring a blend of red chilies, coriander, and cumin. Coconut milk or grated coconut is often used to add richness and creaminess. Andhra Pradesh:  Andhra Pradesh's fish curries are known for their fiery heat, with a generous use of red chilies and a tangy tamarind flavor. Coconut is sometimes used, but not as prominently as in Kerala or Tamil Nadu curries.ds, or a sophisticated meal for guests, this pasta creation always fits the bill. Instruction Video The Art of Preparation: A Culinary Dance The preparation of South Indian fish curries involves a delicate dance of flavors and techniques: Marinate the Fish:  The fish is typically marinated in a blend of spices, ginger-garlic paste, and sometimes yogurt or coconut milk, allowing the flavors to penetrate the flesh. Sauté the Aromatics:  Onions, ginger, garlic, and curry leaves are sautéed in oil until fragrant, releasing their essential oils and forming the base of the curry. Add Spices and Tomatoes:  Ground spices like cumin, coriander, turmeric, and chili powder are added, along with puréed or chopped tomatoes, creating a flavorful masala. Introduce Coconut:  Coconut milk, grated coconut, or coconut cream is incorporated, adding richness, creaminess, and a touch of sweetness. Simmer and Simmer:  The curry is simmered gently, allowing the flavors to meld and mature. Cook the Fish:  The marinated fish is carefully added to the simmering curry and cooked until tender and flaky. Taste and Adjust:  The curry is tasted, and seasonings are adjusted as needed to achieve a harmonious balance of flavors. A Culinary Finale: Serving and Savoring South Indian fish curries are typically served hot over rice, accompanied by papadums, pickles, and raita for a refreshing contrast. Each bite is an explosion of flavors, showcasing the culinary artistry of South India. Embrace the Culinary Journey As you embark on your culinary journey through the world of South Indian fish curries, remember that each variation offers a unique and delectable experience. Explore the diverse flavors of Kerala, Tamil Nadu, and Andhra Pradesh, and discover the symphony of spices, the richness of coconut, and the delicate sweetness of fresh fish that make these curries so special. With each bite, you'll be transported to the vibrant culinary landscapes of South India, where flavors dance and aromas tantalize the senses. Ingredients: 1 tbsp oil 1 sprig curry leaves or small bay leaf 1 to 2 green chilies (chopped or slit) 50 g Parmesan cheese, grated For the Fish Marinade: ½ tbsp ginger garlic paste ⅛ tsp turmeric ¼ to ½ tsp crusehd tomatoes 1 tsp Kashmiri red chili powder ¼ tsp salt or as needed For Sauteing and Pureeing: 1 tbsp oil (adjust as needed) ½ tsp cumin seeds (jeera) 2 medium onions, sliced (about 1 cup) ½ tbsp ginger garlic, minced or paste 2 medium tomatoes (¾ to 1 cup chopped) ½ tsp  Kashmiri red chili powder (adjust as needed) ⅛ tsp turmeric ½ tsp fennel seeds (optional) 2 tbsp coconut (grated or ¼ cup coconut milk or 12 cashew nuts) For the Curry: 1 tbsp oil 1 sprig curry leaves or small bay leaf 1 to 2 green chili (chopped or slit) 1 to 1/2 tsp garam masala or curry powder as needed 1 1/4 to 1 1/2 cup water This recipe is really quick and easy to make and is guaranteed to be a success! So what are you waiting for? Try it out today! Your, CoffeeMilk Family

Shahi Paneer: A Royal Indian Dish Shahi Paneer is a rich, flavorful dish from Indian cuisine, with origins in the Mughal era. The word "Shahi" means "royal," reflecting the dish's luxurious preparation. Traditionally served by royalty, it combines Paneer (Indian cottage cheese) with a creamy sauce made from cashews, almonds, spices, and cream. Often served at festivals and weddings, it offers a rich, indulgent experience that feels truly special. The Flavor of Shahi Panner is unique, with the mild, creamy Paneer absorbing the rich, nutty sauce, creating a perfect balance of texture and taste. The combination of spices like Garam Masala, coriander, and cumin, along with the sweetness of cream, results in a luxurious, complex flavor. Easy to make: What makes Shahi Paneer particularly appealing is its relative ease of preparation. While it seems extravagant, it can be made at home with simple ingredients: Paneer, nuts, spices, cream, and tomato puree. The process of frying the Paneer and mixing it into the sauce ensures that the dish has the perfect combination of flavor and texture. A versatile dish: Shahi Paneer is versatile and can be served with Naan, rice, or Paratha, making it a popular choice for special occasions. It has earned its place not just in India but worldwide, offering a delicious and exquisite meal for both vegetarians and lovers of rich Indian spices. A taste of India: Shahi Paneer is not only a treat for the taste buds but also a feast for the eyes. Its rich, golden sauce, dotted with crunchy cashews, makes it visually appealing. The smooth texture of Paneer perfectly complements the creamy, spiced sauce, creating a satisfying mouthfeel. Whether it's served at a festive gathering or enjoyed as a comforting meal at home, Shahi Paneer brings a sense of occasion to any table, making it a beloved dish among those who appreciate the depth and elegance of Indian flavors. Instruction Video | Shahi Paneer Instructions: Cut the Paneer into cubes and fry it in some ghee or oil until it turns golden brown. Set aside.  In the same pan, sauté onions, ginger-garlic paste, and green chilies until the onions soften. Then, add cashew nuts, almonds, spices, and tomato puree, mixing everything well. Puree everything very finely with a blender. Add the cream and simmer until the sauce thickens. Add the fried paneer cubes to the sauce and leave to infuse for a few minutes so that they absorb the flavors. Garnish with fresh coriander and enjoy with naan or rice. Ingredients: 200g Paneer Sauce: 2 tbsp oil 1 onions, sliced 2-3 green chilies 1 tsp ginger garlic paste 1/2 cup cashews 1 Tomatoe 1 tsp tumeric powder 1 tsp coriander powder 1 tsp garam masala 1 tsp cumin powder 1/4 cup creme 1 tsp red chili powder salt according to your taste 2 tbsp fresh coriander A Culinary Journey Concludes Indian cuisine offers an extraordinary array of flavors, textures, and regional variations that reflect the country’s rich cultural heritage. From aromatic biryanis to spicy curries, the diversity in Indian cooking is unparalleled. Dishes like Shahi Paneer exemplify the opulence of Indian royal cuisine, where rich ingredients and intricate spice blends come together to create a truly indulgent experience. Whether simple or elaborate, Indian food showcases an incredible range of flavors that cater to every taste, making it a beloved cuisine around the world. So, as you conclude your culinary adventure, let the lingering flavors of Shahi Paneer inspire you to explore more of the culinary gems that India has to offer. Embrace the diverse spices, the rich textures, and the heartwarming traditions that make Indian cuisine truly unique and unforgettable. Try it out today! Your, CoffeeMilk Family

A No-Bake Delight What makes this recipe special? Soft Pudding Biscuit Cake is the ultimate quick and easy dessert that combines the creaminess of pudding with the crunch of butter biscuits. This no-bake cake is perfect for anyone who craves a sweet treat without spending hours in the kitchen. It’s a versatile and crowd-pleasing dessert that’s ideal for parties, family dinners, or even a midweek indulgence. The Magic of Layering The preparation involves layering cooked chocolate pudding and butter biscuits to form a decadent dessert. The biscuits absorb the pudding, softening into cake-like layers while still providing a hint of texture. As the layers set in the refrigerator, the flavors meld beautifully, resulting in a rich, creamy, and perfectly soft dessert. Instruction Video Why Everyone Loves It... This dessert is a favorite because of its simplicity and nostalgic flavors. The combination of buttery biscuits and velvety pudding appeals to both kids and adults, making it a hit at any table. It’s also a forgiving recipe—you can customize the layers with different pudding flavors or add toppings like whipped cream or sprinkles for a festive touch. Perfect for any Occasion Soft Pudding Biscuit Cake is versatile enough for various occasions. From birthdays to casual get-togethers, this no-bake cake is quick to assemble and requires no special equipment. It’s also a lifesaver when you need a dessert but are short on time. Only 3 Ingredients needed Chocolate Custard Powder Milk Biscuits Tips for the Best Results Use high-quality butter biscuits for a richer flavor. Let the dessert set in the fridge for at least 4 hours or overnight for the best texture. Add a layer of fresh fruits or nuts for extra flavor and crunch. Soft Pudding Biscuit Cake is proof that the best desserts don’t need to be complicated. Try this easy recipe and watch it become a family favorite! Ingredients: 2 Pck chocolate Custard Powder 1 liter Milk 2 Pck Butter Biscuits of your Choice Instructions: Prepare the chocolate pudding by following the instructions on the package. Combine the pudding powder with 1 liter of milk in a saucepan, stirring continuously over medium heat until it thickens. Set aside to cool slightly but ensure it remains pourable.t and add the custard powder. Layer the Cake according in the instruction Video or In a rectangular dish, place a layer of butter biscuits at the bottom. Pour a portion of the warm pudding over the biscuits, spreading it evenly. Add another layer of butter biscuits on top of the pudding, followed by another layer of pudding. Continue alternating until the ingredients are used up, finishing with a pudding layer. 5. Cover the dish and refrigerate for at least 4 hours or overnight to allow the biscuits to soften and absorb the pudding. Slice into squares or as in the instruction Video shown and serve chilled for a creamy and delightful dessert. Enjoy the simple yet indulgent Soft Pudding Biscuit Cake! Enjoy your Soft Pudding Biscuit Cake! This recipe is really quick and easy to make and is guaranteed to be a success! So what are you waiting for? Try it out today! Your, CoffeeMilk Family

A dessert to fall in love with What makes this recipe special? The Vermicelli Cake from Coffeemilk Family is not just a simple dessert - it is a true work of art that is perfect for a cozy afternoon or a special celebration. The combination of crunchy vermicelli pasta and the chocolate and cream filling creates a distinctive taste and interesting texture. The Vermicelli cake is easy to prepare, requires only a few ingredients and tastes incredibly good. If you are looking for a new, exciting dessert, you should definitely try this recipe. Perfect for every occasion: The Vermicelli Cake is a perfect dessert to prepare, especially during Indian festivals. In Indian culture, sweets play a vital role in celebrations, symbolizing happiness, prosperity, and the sweetness of life. During festivals like Diwali, Holi, and Eid, sweets are shared among family and friends, and they are an essential part of the festivities. The rich flavors and texture of Vermicelli Cake make it an ideal dish to enjoy during these special occasions, adding a delicious touch to the vibrant festival atmosphere.h children. A little bit of happiness on the plate: With this Vermicelli cake, you not only conjure up a delicious dessert, but also give away a piece of happiness and summer feeling. Let yourself be convinced of the simple preparation and the delicious result! Vermicelli Cake without eggs with just 5 ingredients and a few steps Are you looking for a delicious and easy recipe for a strawberry cake that is completely egg-free? Then you've come to the right place! This strawberry cake is not only incredibly quick and easy to make, but it also only requires 11 ingredients that you probably already have in your kitchen. Vermicelli Chocolate Milk / Creme Butter Ingredients: 1 Pck Vermicelli 3 cubes Butter 250 ml Milk / Creme Milk / Creme (for roasting) 250 ml Creme (for the topping) 100 g Chocolat (melted) Instructions: Crumble the vermicelli into small pieces Put the 3 pieces of butter in a pan and let them melt. when the butter is liquid, add the vermicelli and let them roast briefly. 3. Add the milk or cream, whichever you prefer in taste, to the vermicelli. The consistency must not become mushy or sticky. the vermicelli should always be a little dry but still cook. you may need to add a little more milk, but please do so very carefully and always in very small quantities. 4. when the vermicellis are cooked, put them in an 18cm baking tin. i put baking paper inside beforehand to protect the cake tin. Put the vermicelli in the oven preheated to 150 degrees and let them bake for 15 minutes. 5. In the meantime, melt the chocolate and whip the cream. When the cake has cooled, spread the melted chocolate on top and set the cake aside again until the chocolate has set. 7. When the chocolate is firm, pour the cream on top. I did this with a spray gun to create a decorative pattern. When the chocolate is firm, pour the cream on top. I did this with a spray gun to create a decorative pattern. And finally, I added some of this vermicelli mixture on top as a decoration. Of course, you can let your creativity run wild here and decorate as you like, e.g. with pistachios and chocolate. Enjoy your Vermicelli Cake! This recipe is really quick and easy to make and is guaranteed to be a success! So what are you waiting for? Try it out today! Your, CoffeeMilk Family

Medu Vada: A Crispy, Traditional Delight from South India Medu Vada is a beloved classic from southern India, especially popular in Tamil Nadu and Karnataka. Known for its crispy exterior and soft, fluffy inside, this dish is often enjoyed as a breakfast or snack. Medu Vada’s rich cultural roots highlight the diversity of South Indian cuisine and its variety of spices and ingredients, making it a staple in local households. The Ease of Preparing Medu Vada One reason for Medu Vada’s popularity is its simple preparation. The main ingredient, Urad Dal (split black gram), is soaked, ground into a smooth paste, and flavored with spices like cumin, ginger, and curry leaves. Fried to golden perfection, the Vadas are crunchy on the outside, soft on the inside, and packed with flavor, making them a straightforward recipe that even beginners can master. Ideal Occasions for Serving Medu Vada Medu Vada is perfect for a range of occasions, from festivals and family gatherings to daily snacks. It’s a popular choice during celebrations like Pongal and can be enjoyed at any time of day. As a hearty breakfast or snack for guests, Medu Vada is both satisfying and aromatic, ideal for brightening any occasion. Traditional Side Dishes for Medu Vada Medu Vada is traditionally served with a variety of sides that enhance its flavor. Coconut chutney is a classic accompaniment, adding a refreshing contrast, while Sambar, a spicy lentil stew, provides depth and richness. Mint or tomato chutneys also complement the Vada’s spices, creating endless possibilities to savor this dish in new ways. There are regional variations of Medu Vada across India, especially in southern states, where it is widely enjoyed. Tamil Nadu : Here, Medu Vada is often served as part of a traditional breakfast or lunch, accompanied by Sambar and a variety of chutneys like coconut and tomato chutney. In some places, additional ingredients like black peppercorns or finely chopped green chilies are added for extra spice. Karnataka : In Karnataka, Medu Vada is commonly paired with a special, slightly sweetened coconut chutney and Sambar. Some Karnataka variations also incorporate a little rice flour to make the Vada extra crispy. Andhra Pradesh & Telangana : These regions may offer spicier versions, sometimes adding finely chopped onions, green chilies, and coriander leaves directly into the batter for a more robust flavor. Kerala : In Kerala, Medu Vada (also known as "Uzhunnu Vada") is typically made with a slightly thicker batter and served with coconut chutney and occasionally a hot, soupy Sambar, reflecting the region’s preference for more liquid-based curries. Each state adds its unique touch, whether through additional spices, consistency of batter, or the choice of accompaniments, making Medu Vada a versatile dish that varies across South Indian culinary traditions. Instruction Video Here are a few fresh aspects of Medu Vada that add to its charm: Health and Nutritional Value : Medu Vada, made from Urad Dal, is a good source of protein, iron, and fiber, providing sustained energy. Its fiber content aids digestion, making it a nutritious option among Indian snacks. It’s often considered a balanced meal component, especially when paired with nutrient-dense chutneys and Sambar. Cultural Significance : Medu Vada holds cultural importance in southern Indian traditions, commonly featured in religious festivals, weddings, and special events. It’s often made as an offering in temples or prepared during auspicious occasions to celebrate familial or communal gatherings. Modern Adaptations and Fusion : With its rise in popularity, Medu Vada has inspired modern twists. Some innovative recipes incorporate quinoa or millet for a healthier version, while others explore fusion styles, such as Vada sliders or Medu Vada burgers, blending traditional flavors with contemporary presentations. These adaptations keep Medu Vada exciting and accessible to a broader audience. Today, Medu Vada is also popular outside South India, especially in restaurants and street food stalls across India. It’s often served alongside other South Indian staples like idli and dosa in "thalis" or breakfast platters, catering to a wide audience who enjoy the wholesome, savory taste of traditional South Indian cuisine. Ingredients: 1 cup Poha 1 cup Semolina 1 cup Joghurt 1 cup boiled smashed potatoes 1 tsp Salt ½ tsp Coriander Powder ½ tsp Amchur Powder 1 tsp Kurkuma Powder 3-4 Green Chilies Oil for frying Joghurt Raita: 1 boiled Potatoe 1 ½ cups Joghurt 1 cup Water ½ tbsp ginger garlic, minced or paste ½ tsp Salt ½ tsp Black Salt ⅛ tsp Chaat Masala fresh Coriander Preparation: Prepare the Batter : In a mixing bowl, combine poha, semolina, yogurt, and boiled, mashed potatoes. Add salt, coriander powder, amchur powder, turmeric powder, and green chilies. Mix everything to form a thick batter. Set Aside : Let the batter rest for about 10-15 minutes to allow the flavors to blend. Prepare the Raita : In a separate bowl, mix yogurt, water, and ginger-garlic paste. Add diced boiled potato, salt, black salt, and chaat masala. Stir well and garnish with fresh coriander. Cooking : Spoon portions of the batter. Form first a ball and then make a little whole in the middle with a finger. Fry the Medu Vada's in a hot oil until they are golden brown on both sides. Serve : Serve the poha-semolina patties hot with the prepared yogurt raita on the side. Medu Vada offers a tasty blend of flavors, ideal for breakfast or as a snack. Enjoy! This recipe is really quick and easy to make and is guaranteed to be a success! So what are you waiting for? Try it out today! Your, CoffeeMilk Family

A classic Chritmas Treat What makes this recipe special? Coconut macaroons are a staple during the holiday season, known for their fluffy texture, crispy exterior, and rich coconut flavor. With an easy preparation method and a short ingredient list, they are perfect for baking enthusiasts of all levels. The unique method of heating the sugar and egg whites creates a stable base that elevates these macaroons to a whole new level. The Tradition of Christmas Cookies Christmas cookies are a beloved tradition, symbolizing warmth and togetherness. Baking cookies during the festive season is a cherished activity in many cultures, bringing family and friends together. Coconut macaroons, with their exotic coconut flavor and simple preparation, are a standout choice, adding variety to the holiday cookie tray. Different Variations of Coconut Macaroons Coconut macaroons offer plenty of room for creativity. Some recipes incorporate lemon or orange zest for a citrusy touch, while others add chocolate chips or almonds for extra richness. Dipping the macaroons in melted chocolate is another popular twist, giving them a luxurious finish that’s perfect for special occasions. With or Without Baking Wafers? Traditionally, coconut macaroons are baked on wafers, which help stabilize the cookies and provide a satisfying texture. However, they can also be baked directly on parchment paper for those who prefer a simpler approach. Both options yield delicious results, catering to personal preferences and pantry availability. Ingredients: 180 g powdered Sugar 4 Egg whites 200 g Shredded Coconut baking Wafers Instructions: Heat the Egg Whites and Sugar : Combine the egg whites and powdered sugar in a pot until the mixture reaches 60°C, resulting in a glossy, thick texture. Mix in the Coconut : Remove the mixture from the heat and fold in the shredded coconut until evenly combined. Form the Macaroons : Place baking wafers on a lined baking sheet and spoon small heaps of the mixture onto the wafers. Bake : Preheat your oven to 150°C and bake for 12–17 minutes, until lightly golden. Coconut macaroons are a delightful addition to any festive celebration, showcasing the perfect balance of simplicity, tradition, and flavor. Why Coconut Macaroons Stand Out Coconut macaroons aren’t just another cookie; they are a reflection of simplicity and elegance. With their minimal ingredients and quick preparation, they fit effortlessly into a busy holiday schedule. Their naturally gluten-free nature also makes them an inclusive treat for gatherings, ensuring everyone can enjoy their sweet, nutty flavor. Perfect for Gifting and Sharing Coconut macaroons make thoughtful gifts during the holiday season. Their light, airy texture and festive appearance look beautiful when packaged in decorative tins or gift boxes. Sharing homemade macaroons is a heartfelt way to spread joy and showcase your culinary skills. This recipe is really quick and easy to make and is guaranteed to be a success! So what are you waiting for? Try it out today! Your, CoffeeMilk Family

Amritsari Kulcha: A Flaky Delight from Punjab Amritsari Kulcha is a beloved North Indian bread, originating from the culinary hub of Amritsar, Punjab. Known for its crispy exterior and soft, stuffed interior, this dish is a testament to Punjab’s rich food heritage. Typically stuffed with spiced potatoes, onions, or paneer, the kulcha is baked in a tandoor until golden and flaky. Its irresistible flavor and texture make it a favorite for food lovers worldwide. The Legacy of Amritsari Kulcha Amritsari Kulcha is deeply tied to the vibrant streets of Amritsar, where it has been a staple for generations. This dish encapsulates the region's tradition of bold flavors and indulgent ingredients. Its name is synonymous with authenticity, and it has become a hallmark of Punjabi cuisine, enjoyed across India and beyond. How Amritsari Kulcha is Made The preparation begins with a soft dough made from all-purpose flour, yogurt, and ghee for a rich, tender base. The filling—typically a mix of boiled, spiced potatoes, onions, coriander, and green chilies—is sealed inside the dough. Flattened and sprinkled with sesame seeds or ajwain, it is then baked in a tandoor, creating its iconic flaky layers and smoky flavor. Perfect Pairings for Amritsari Kulcha This bread is traditionally served with chole  (chickpea curry), a tangy pickle, and a cooling yogurt-based raita or mint chutney. These accompaniments balance the kulcha’s rich, buttery profile, creating a wholesome and satisfying meal. A drizzle of melted butter over the freshly baked kulcha adds a luxurious finish. Variations to Savor While the potato-stuffed version remains the classic choice, modern takes include paneer-filled kulchas for a creamy texture, onion kulchas for a tangy twist, and even mixed vegetable or cheese-stuffed options to cater to diverse palates. These variations add a contemporary flair to a traditional dish. Instruction Video Why Amritsari Kulcha is Special Amritsari Kulcha is not just a dish; it’s an experience of flavors and traditions. Whether enjoyed at a bustling dhaba or made at home, it represents the heart of Punjabi hospitality and culinary artistry. Its universal appeal makes it a must-try for anyone exploring authentic Indian cuisine. A Street Food Classic with Global Appeal Amritsari Kulcha has transcended its roots as a humble street food to become a celebrated dish worldwide. Its appeal lies in the perfect combination of flaky texture and bold, spiced fillings. Served hot and fresh, it is a favorite in Punjabi households and Indian restaurants across the globe, making it a must-try for anyone exploring Indian cuisine. A Dish for Every Occasion Whether for a festive meal, a weekend brunch, or a quick indulgence, Amritsari Kulcha suits any occasion. Its versatility means it can be paired with rich curries for a lavish feast or enjoyed simply with yogurt and pickles for a lighter snack. The dish brings joy to both casual dining and special celebrations. The Role of the Tandoor in Authenticity Traditionally, Amritsari Kulcha is cooked in a tandoor, which imparts its signature smoky flavor and crispy edges. The high heat creates the perfect texture—soft and airy on the inside, golden and flaky on the outside. This method of preparation connects the dish to its cultural roots, highlighting the artistry of Indian cooking. Ingredients: 2,5 cup Wheat flour 4 tbsp Joghurt 2,5 tbsp Öl 3,5 cups Water ½ tsp baking Powder 1/4 tsp baking Soda 1 tsp Salt Preparation: Mix the Dry Ingredients : In a large mixing bowl, combine the wheat flour, baking powder, baking soda, and salt. Mix well to evenly distribute the leavening agents. Incorporate Yogurt and Oil : Add the yogurt and oil to the dry mixture. Stir gently until the mixture begins to resemble coarse crumbs. Add Water Gradually : Slowly pour in the water while kneading. Continue kneading for 8–10 minutes until you achieve a soft, smooth dough. Rest the Dough : Cover the dough with a damp cloth and let it rest for at least 1–2 hours. This helps the dough become elastic and easy to work with. Divide the Dough : After resting, divide the dough into equal-sized balls. Roll each ball into a smooth shape, ready for stuffing or rolling into kulchas. Place 1–2 tablespoons of the filling in the center. Seal the edges, reshape into a ball, and gently roll it out into a flatbread about 1 cm thick. Sprinkle sesame or nigella seeds on top and press them gently into the dough. Heat a heavy, flat pan ( Tawa ) over medium heat. Let it preheat well before placing the kulcha on it. Place the kulcha on the hot pan with the seeded side facing up. Cook for about 1–2 minutes until the underside starts to develop golden spots. Flip the kulcha and cook the other side for another 1–2 minutes. Optional: If you have a gas flame, use tongs to hold the kulcha directly over the flame for a few seconds to create the signature "tandoor" texture and a smoky flavor. Once cooked, brush the hot kulcha generously with butter. Keep it warm in a kitchen towel while preparing the rest. Amritsari Kulchas are best served hot straight from the pan. Pair them with spicy Chole (chickpea curry), Dahi (yogurt), or tangy pickles. Tips for Perfect Kulchas on the Tawa/Pan Let the Dough Rest: The longer the dough rests, the softer and more pliable the kulcha will be. Roll Evenly: Roll the kulcha evenly to ensure it cooks uniformly and doesn’t tear. Control Pan Heat: The pan should be hot but not excessively so, to achieve golden-brown kulchas without burning. FAQ's. Find all your Answers about Amritsari Kulcha here 1. What is an Amritsari Kulcha? An Amritsari Kulcha is a traditional Indian stuffed bread originating from Amritsar, Punjab. It is typically filled with spiced potatoes, baked in a tandoor, and brushed with butter for a crispy, flaky texture. 2. Can I make Amritsari Kulchas without a tandoor? Yes! You can easily make them in an electric oven or on a pan ( Tawa ). Both methods produce delicious kulchas with a slightly different texture but the same great taste. 3. What are common fillings for Amritsari Kulchas? The classic filling includes spiced mashed potatoes mixed with onions, coriander, and aromatic spices. You can also try variations like paneer, mixed vegetables, or even minced meat for a non-vegetarian option. 4. What can I serve with Amritsari Kulchas? Amritsari Kulchas are traditionally served with Chole (spicy chickpea curry), tangy pickles, and Dahi (yogurt). A side of tamarind or mint chutney also enhances the flavors. 5. How do I ensure the filling doesn’t leak out while rolling the kulcha? To prevent the filling from leaking: Ensure the filling isn’t too wet. Seal the dough tightly after stuffing it. Roll the kulcha gently to avoid tearing the dough. 6. Can I make gluten-free Amritsari Kulchas? Yes! Substitute all-purpose flour with gluten-free flour, such as a mix of buckwheat or sorghum flour, for the dough. Adjust water and binding agents like psyllium husk for better elasticity. 7. How can I store leftover kulchas? Wrap cooked kulchas in foil or an airtight container and store them in the refrigerator for up to 2 days. Reheat them on a pan, in the oven, or microwave before serving. 8. Can I freeze Amritsari Kulchas? Yes, you can freeze them! Par-cook the kulchas until they are slightly puffed but not browned. Cool them completely, wrap them in foil, and freeze. When needed, cook them fully on a pan or in the oven. 9. What makes Amritsari Kulchas different from regular parathas? Amritsari Kulchas are made with leavened dough (with baking powder/soda or yeast), giving them a soft, flaky texture. They are traditionally baked in a tandoor, unlike parathas, which are cooked on a griddle with layers of fat. 10. Can I make the dough in advance? Absolutely! Prepare the dough and let it rest in the refrigerator for up to 24 hours. Let it come to room temperature before rolling and cooking. 11. What spices are essential for the filling? The essential spices for the potato filling include cumin powder, garam masala, chaat masala, red chili powder, and salt. These create the signature tangy and spicy flavor of Amritsari Kulchas. 12. How can I make the kulchas healthier? Use whole wheat flour instead of all-purpose flour. Brush the kulchas lightly with olive oil instead of butter. Use a non-stick pan to minimize the use of oil while cooking. 13. Why is my kulcha not fluffy? If your kulchas aren’t fluffy, it could be because: The dough didn’t rest long enough. The pan or oven wasn’t hot enough. The kulchas were rolled too thin. 14. Can I use store-bought naan dough for kulchas? Yes, store-bought naan dough can work as a shortcut. However, homemade dough ensures the authentic Amritsari flavor and texture. 15. Are Amritsari Kulchas vegetarian? Yes, the traditional recipe is vegetarian, using a potato-based filling. However, non-vegetarian variations can be made by using fillings like minced chicken or mutton. Enjoy experimenting with these flavorful kulchas while making them perfectly suited to your preferences! This recipe is really quick and easy to make and is guaranteed to be a success! So what are you waiting for? Try it out today! Your, CoffeeMilk Family