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A Unique Twist on a Classic Indian Dish Combining traditional Indian flavors with Brussels sprouts might sound unconventional, but the result is a delicious, hearty dish that's packed with nutrients. I often prepare this unique Aloo ki Sabji  when I want to serve something flavorful yet wholesome. The potatoes and Brussels sprouts absorb the spices beautifully, creating a dish that pairs perfectly with chapati or steamed rice. Working Time 20 Min. cooking Time 20 Min. Level simple This Aloo ki Sabji with Brussels Sprouts  is a delightful blend of traditional Indian cooking and a modern twist with Brussels sprouts. It’s a dish I enjoy making for both regular family meals and special gatherings. The combination of spices, potatoes, and sprouts results in a flavorful, comforting meal that’s sure to please everyone at the table. Recipe from Andrea Brussels Sprouts in Indian Cuisine While Brussels sprouts are not traditionally a common vegetable in India, they have gained popularity in urban areas and among health-conscious cooks. Known for their unique flavor and high nutrient content, Brussels sprouts are often used in fusion recipes that combine Indian spices with global ingredients. In regions like Punjab and Maharashtra , where vegetables play a significant role in daily meals, Brussels sprouts have started to find their way into stir-fries and curries like this Aloo ki Sabji . Instruction Video th Benefits of Aloo ki Sabji with Brussels Sprouts This dish is not only delicious but also highly nutritious. Brussels sprouts  are rich in fiber, vitamins C and K, and antioxidants, making them an excellent choice for boosting immunity and supporting digestion. Paired with potatoes , which provide carbohydrates and potassium, this dish offers a balanced meal perfect for lunch or dinner. Cooking Tips Roasting Brussels Sprouts : For added flavor, you can roast the Brussels sprouts in the oven before adding them to the curry. This gives them a slightly caramelized taste and a delightful texture. Spice Adjustment : Feel free to adjust the spice level according to your preference. You can add more green chilies or a pinch of red chili powder if you prefer it spicier. Water Control : If you like a thicker curry, reduce the amount of water you add while cooking. For a lighter, soup-like consistency, add more water. Working time cooking Time Niveau 20 Min. 20 Min. simple Ingredients: 4 medium-sized potatoes 200 g Brussels sprouts 1 red onion (finely chopped) 2 green chilies (sliced lengthwise) 1 tsp garlic-ginger paste 1 tomato (finely chopped) 2 tsp salt (or to taste) 1 tsp garam masala ½ tsp coriander powder 1 tsp veggie mix masala 1 tsp cumin seeds 1 tbsp fenugreek powder (bockshornklee) 2 tbsp freshly chopped coriander Oil for frying Water as needed Instruction: Prepare the vegetables : Peel the potatoes and cut them into bite-sized cubes. Trim the Brussels sprouts and halve them if they are large. Start cooking : Heat oil in a pan and add cumin seeds. Once they begin to splutter, toss in the chopped onions and green chilies. Sauté until the onions turn golden brown. Add spices and aromatics : Stir in the garlic-ginger paste and cook for a minute until fragrant. Add the chopped tomatoes and continue to cook until they soften. Incorporate the vegetables : Add the potato cubes and Brussels sprouts, followed by salt, garam masala, coriander powder, veggie mix masala, and fenugreek powder. Mix well so that the vegetables are coated evenly with spices. Cook and simmer : Pour in enough water to partially cover the vegetables. Cover the pan with a lid and let it simmer on medium heat until the potatoes are tender and the Brussels sprouts are cooked but still hold their shape. Finishing touch : Sprinkle freshly chopped coriander before serving. Instruction Video for Help Variations You Can Try: Add cubes of paneer towards the end of cooking for an extra protein boost. With Sweet Potatoes : Swap regular potatoes for sweet potatoes to give the dish a subtly sweet flavor. With Coconut Milk : For a creamy variation, stir in a little coconut milk at the end. Dry Version : Skip adding water altogether and stir-fry the vegetables for a dry, sabzi-style dish. FAQ's Find all your Answers about Aloo ki Sabji with Brussels Sprouts here: Can I use frozen Brussels sprouts? Yes, you can. Just make sure to thaw and drain them well before adding them to the curry. Can I make this dish ahead of time? Absolutely! The flavors develop beautifully when the curry is allowed to rest for a few hours. Reheat gently before serving. Is this dish vegan-friendly? Yes, it is entirely vegan as it contains no animal products. Can I skip the fenugreek powder? While fenugreek powder adds a distinct flavor, you can skip it if you don’t have any on hand. What other vegetables can I use? ou can add carrots, peas, or even bell peppers to this dish for more variety. Your, CoffeeMilk Family

A Timeless Indian Classic Chana Masala is one of my go-to dishes when I crave something comforting yet packed with rich flavors. Made with chickpeas simmered in a spicy tomato-based curry, this dish is a staple in North Indian households. What I love most about Chana Masala is how simple ingredients come together to create something so hearty and delicious. It’s perfect for lunch or dinner and pairs beautifully with a variety of Indian breads, especially roti, naan, or bhatura. Working Time 20 Min. cooking Time 30 Min. Level simple Chana Masala is a timeless classic that continues to win hearts both in India and around the world. Its rich, spicy flavors, paired with the wholesome goodness of chickpeas, make it a go-to dish for vegetarians, vegans, and anyone looking to enjoy a hearty, nutritious meal. Easy to prepare, incredibly versatile, and packed with health benefits, Chana Masala is truly a dish worth adding to your regular meal rotation. Whether served with rice or Indian bread, it brings warmth, comfort, and a burst of flavor to your plate every time! Recipe from Andrea Chana Masala | A Dish with Deep Roots and Global Popularity Chana Masala has its origins in North India, particularly in Punjab and Uttar Pradesh, where chickpeas are a common ingredient in many traditional recipes. The dish is closely tied to Punjabi cuisine, where it is often enjoyed with deep-fried bread like bhatura or fluffy puris. Over time, Chana Masala gained immense popularity across India and eventually found its way into international kitchens, becoming a favorite in Indian restaurants worldwide. The rise in plant-based eating has only added to the fame of Chana Masala, as it’s a protein-packed vegan option that’s both satisfying and healthy. Whether you're in a local Indian household or dining in a restaurant in New York or London, Chana Masala is bound to make an appearance on the menu. Why Chana Masala Is So Loved Worldwide Its appeal lies in its versatility. It can be enjoyed with rice, various Indian breads, or even as a standalone dish. Plus, it’s gluten-free, high in fiber, and packed with plant-based protein, making it a healthy choice for those seeking a balanced meal. The bold spices and tangy notes create a delightful burst of flavor in every bite. Health Benefits of Chana Masala Chana Masala is more than just delicious; it's a nutritional powerhouse. Chickpeas are an excellent source of protein, dietary fiber, and essential vitamins and minerals. The spices used in the dish, such as turmeric and cumin, are known for their anti-inflammatory and digestive properties. Variations You Can Try Add Vegetables: You can include potatoes, spinach, or even bell peppers for added nutrition and flavor. Coconut Twist: For a South Indian twist, add a splash of coconut milk towards the end for a creamy texture and unique taste. Tangy Tamarind: Some people love adding tamarind paste for an extra tangy kick. It pairs wonderfully with the earthy flavor of chickpeas. Working time cooking Time Niveau 20 Min. 30 Min. simple Ingredients: 2 cups boiled chickpeas (garbanzo beans) 1 large onion – finely chopped 2 medium tomatoes – pureed 2 green chilies – slit 1 tsp cumin seeds 1 tbsp ginger-garlic paste 1 tsp turmeric powder 1 tsp coriander powder 1 tsp garam masala 1 tbsp Chana Masala powder 1 tsp red chili powder (adjust to taste) Salt to taste 3 tbsp oil Fresh coriander – for garnish Lemon wedges – for serving Instruction: Prepare the Base: I start by heating oil in a pan and adding the cumin seeds. Once they splutter, I add the finely chopped onions and sauté them until golden brown. The aroma of the onions cooking in oil is just divine and sets the perfect foundation for the curry. Add the Aromatics: Next, I add the ginger-garlic paste and the slit green chilies, letting them cook for a minute before stirring in the tomato puree. I let this mixture cook until the oil starts to separate from the masala base. Spice it Up: Once the tomato-onion mixture is ready, I add the turmeric powder, coriander powder, and red chili powder. After mixing well, I let the spices cook for a minute to release their flavors. Then, I add the boiled chickpeas, salt, and about a cup of water to achieve the right consistency. Simmer and Finish: I let the curry simmer for 10-15 minutes on low heat, allowing the chickpeas to absorb all the spices. Towards the end, I sprinkle garam masala and Chana Masala powder for that final burst of flavor. Before serving, I garnish it with freshly chopped coriander. A squeeze of lemon right before eating enhances the taste even more! Variations You Can Try: Add cubes of paneer towards the end of cooking for an extra protein boost. With Sweet Potatoes : Swap regular potatoes for sweet potatoes to give the dish a subtly sweet flavor. With Coconut Milk : For a creamy variation, stir in a little coconut milk at the end. Dry Version : Skip adding water altogether and stir-fry the vegetables for a dry, sabzi-style dish. FAQ's Find all your Answers about Aloo ki Sabji with Brussels Sprouts here: 1. Can I use canned chickpeas instead of boiling them? Yes, you can! Using canned chickpeas significantly reduces the cooking time. Just be sure to rinse them thoroughly before adding them to the curry. 2. How do I make Chana Masala spicier? You can increase the quantity of green chilies or add more red chili powder to suit your spice preference. 3. Is Chana Masala vegan? Absolutely! This dish is traditionally vegan as it doesn’t use any dairy or animal products. Just ensure the Chana Masala powder you use doesn’t contain any added ingredients like milk powder. 4. Can I freeze Chana Masala? Yes, Chana Masala freezes well. You can store it in an airtight container in the freezer for up to 3 months.Thaw and reheat before serving. 5. What can I serve with Chana Masala? It pairs well with roti, naan, steamed rice, or jeera rice. You can also serve it with a side salad for a light and refreshing accompaniment. Your, CoffeeMilk Family

Recipe by Andrea There is nothing more grounding and authentic than a loaf of homemade bread. In our CoffeeMilkFamily kitchen , we love recipes that require minimal effort but fill the entire house with that incomparable scent of fresh baking. Today, we’ll show you how to bake an aromatic spelt and wheat bread  yourself – no professional equipment needed, but packed with flavor. (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] Why this Spelt and Wheat Bread will be your new favorite This mixed-flour bread offers the perfect balance: spelt flour provides a fine structure, while whole wheat flour and traditional bread spices add depth. The secret? A dollop of honey ensures a dreamlike crust and a subtle sweetness that pairs perfectly with savory toppings. 💡 Our Pro Tips for the Perfect Homemade Spelt and Wheat Bread To make your bread look and taste professional, we’ve gathered our little secrets for you: The Steam Trick (Important!):  While preheating, place a small, oven-safe bowl of water  on the bottom of the oven. The resulting steam prevents the surface from setting too quickly. The result? A bread that rises beautifully and develops a truly shiny, crispy crust. The Tap Test:  Not sure if the bread is done? Carefully take it out (using oven mitts!) and tap the bottom. Does it sound hollow? Then it’s perfectly baked through. Be Patient when Slicing:  Even if it’s hard to resist: Let the bread cool for at least 30 minutes before slicing. This keeps the crumb stable and prevents the bread from becoming "gummy." Aloo Pulao Recipe FAQ: Frequently Asked Questions about Bread Baking 1. Can I bake the bread without bread spice? Absolutely! While bread spice (typically a mix of caraway, fennel, and anise) gives the loaf its rustic aroma and makes it easier to digest, you can easily omit it or replace it with individual spices like just caraway or some ground coriander. Dried herbs like rosemary also pair wonderfully with the spelt combination. 2. Why didn't my bread rise properly in the oven? This usually happens for two reasons: Either the water was too hot  when mixing the yeast (temperatures above 104°F/40°C kill the yeast cells) or the dough was exposed to too much draft  during the resting phase. Ensure the water is only lukewarm and the dough rests in a cozy, protected spot. 3. What is the best way to store spelt and wheat bread? To keep the crust crispy and the inside moist, it’s best to store the bread in a wooden or clay bread box  or simply in a paper bag. Avoid plastic bags, as they make the bread "rubbery" and can lead to mold faster due to lack of air circulation. Happy baking and enjoy! Your Andrea from CoffeeMilkFamily Nothing beats the aroma of freshly baked bread! Discover our foolproof recipe for aromatic spelt and wheat bread . Featuring fine honey, flavorful bread spices, and our best pro hacks for a perfectly crackling crust. Healthy baking for the whole family has never been this easy! Servings: 4 | Prep Time: 10 min | Baking Time: 50 min | Rest Time: 60 Min | Total Time: 2 h Ingredients 300 g spelt flour type 630pe 200 g whole wheat flour ty 1050 1 tsp bread spice   150ml heavy cream 1 pkg dry yeast 1 tsp Salt 10 g honey 320 ml lukewarm water Instruction: 1. Mix dry ingredients: Add both types of flour, the salt, and the bread spice to a bowl. 2. Activate yeast: Mix the dry yeast with the sugar. Add the honey to the flour mixture as well. 3. Kneading: Work the dough for about 5–10 minutes until it is elastic. 4. Resting time: Cover the dough and let it rise in a warm place for 60 minutes. You can also use a sharp knife to score a pattern of your choice into the surface. 5. Baking: Preheat the oven to 210°C (top/bottom heat). Shape the dough into a loaf and bake for approximately 40–45 minutes. Sustainability in the Kitchen: Using Leftovers Just like with our creative Pumpkin Soup with Aloo Pulao , our rule is: nothing goes to waste! If the bread gets a bit firm after a few days, it’s perfect for making homemade croutons or "French Toast" (Arme Ritter). Happy baking and enjoy! Your CoffeeMilkFamily

The ultimate fusion of autumnal warmth and aromatic Indian spices. Recipe by Andrea Have you ever wondered how to transform last night's Indian rice into a gourmet meal? This recipe is my favorite comfort food secret: a silky, velvety pumpkin soup paired with the bold flavors of Aloo Pulao . It’s the perfect way to practice sustainable "Zero Waste" cooking while enjoying a restaurant-quality dinner. (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] What Makes Pumpkin Soup with Aloo Pulao So Special? While a classic pumpkin soup is traditionally served with bread, Aloo Pulao  (Indian potato rice) introduces an entirely new dimension of texture and flavor. The earthy notes of the pumpkin blend harmoniously with the warm Indian spices of the rice to create a truly unique fusion. Recipe Highlights: Zero Waste:  The perfect way to repurpose leftover Pulao or Biryani. Quick & Easy:  Ready to serve in less than 20 minutes. Creamy Texture:  Heavy cream (or coconut milk) makes the soup feel incredibly luxurious. The Pro-Thickness Tip:  You can easily adjust the thickness by adding a potato to the soup base. The natural starch from the potato makes the consistency thicker and even creamier when blended. Good to Know: Tips for Foodies 💡 Expert Tips for the Perfect Aroma Roasting is Key:  Since this recipe is garlic-free, it is even more important to patiently sauté the onions and Hokkaido pumpkin in ghee or oil. These subtle roasted notes provide the soup with a wonderful depth of flavor. The Hokkaido Advantage:  No peeling required! The skin softens during cooking and ensures your soup gets that intense, vibrant orange color. The Rice Temperature:  Make sure the Aloo Pulao  is piping hot when serving. The contrast between the velvety cream soup and the firm, spiced potato chunks in the rice is the absolute highlight of this dish. 🌱 Health Benefits: Power from the Pot Beta-Carotene Wonder:  Pumpkin is packed with beta-carotene, a precursor to Vitamin A, which is essential for healthy vision and a strong immune system. Easy Digestibility:  By omitting garlic, this soup is particularly gentle on the stomach and easy to digest, making it a perfect light dinner. Anti-inflammatory Spices:  If your Aloo Pulao was prepared with turmeric (from our IndoGerman collection ), you benefit from its anti-inflammatory properties—which are absorbed even better when combined with the fats in the cream. Aloo Pulao Recipe 🔄 Variations: Keep it Exciting A Fruity Twist:  Add a splash of freshly squeezed orange juice or a spoonful of apple purée before blending. The acidity perfectly complements the natural sweetness of the pumpkin. Vegan Delight:  Simply replace the heavy cream with coconut milk. This enhances the Indian character of the Pulao and gives the soup an even more exotic flair. Crunchy Topping:  If you want some extra bite alongside the soft Pulao, briefly toast some pumpkin seeds in a pan and sprinkle them over the plate just before serving. Spicy Kick:  For those who love it hot: sprinkle a pinch of chili flakes from the IndoGerman Kitchen  directly over the rice! Frequently Asked Questions (FAQ) 1. Can I use a different type of pumpkin instead of Hokkaido? Yes, absolutely! Butternut squash  is an excellent alternative as it has a very creamy texture and a slightly nutty aroma. However, keep in mind that unlike Hokkaido, you need to peel butternut squash first. Muscat pumpkin  also works well, but it has a higher water content, so you might want to use slightly less broth. 2. What is the best way to store the pumpkin soup? The soup stays fresh in the refrigerator for about 3 to 4 days . We recommend storing the Aloo Pulao  and the soup in separate containers. This ensures the rice remains firm and keeps its structure. It’s best to briefly reheat the rice in a pan or microwave before adding it fresh to the hot soup. 3. Is this dish gluten-free and can it be made vegan? The recipe is naturally gluten-free , as both pumpkin and rice are gluten-free ingredients. To make it vegan , simply replace the cream with coconut milk or oat cuisine and use vegetable oil instead of ghee for sautéing the onions. Our IndoGerman Kitchen Spices  are 100% plant-based and fit perfectly into a vegan diet. Warmly, Your Andrea from CoffeeMilk Family This velvety pumpkin soup is the ultimate definition of "soul food"  for chilly days. We intentionally omit garlic to allow the natural, nutty flavor of the Hokkaido pumpkin and the delicate sweetness of caramelized onions to take center stage. The result is a vibrant, golden, and wonderfully creamy soup that impresses through its simplicity. Servings: 4 | Prep Time:10 min | Cooking Time: 10 min | Total Time: 20 min Ingredients 500g Hokkaido pumpkin 1 medium onion 500ml vegetable broth 150ml heavy cream 1 tbsp Ghee or vegetable oil Salt Black pepper Instruction: 1. Cut the Pumpkin Wash and halve the pumpkin, remove the seeds, and cut it into large cubes. There is no need to peel it. 2. Create the Aromatic Base Heat the ghee or oil in a large pot. Add the diced onions and sauté over medium heat. Since we are not using garlic, let the onions turn a light golden yellow – this creates the necessary depth of flavor through caramelization. 3. Roast the Pumpkin Add the Hokkaido cubes to the onions in the pot. Sauté the pumpkin for about 3 to 5 minutes while stirring. This step is crucial to release the nutty aroma of the Hokkaido. 4. Let it Simmer Pour in the hot vegetable broth until the pumpkin is just covered. Let the soup simmer gently with the lid on for about 10-15 minutes until the pumpkin pieces are butter-soft (test with a fork). 5. Blend & Refine Remove the pot from the heat. Use an immersion blender to puree the mixture into a velvety soup. Stir in the cream and season generously with salt and pepper. Tip:  If the soup is too thick, simply add a splash of broth. 6. Prepare the Pulao While the soup rests briefly, gently reheat your Aloo Pulao in a non-stick pan or in the microwave. Make sure the potato pieces in the rice are nice and hot. 7. Serving Ladle the creamy pumpkin soup into deep bowls. Using a spoon, place a mound of the spicy Aloo Pulao directly in the center of the soup. Garnish as desired with fresh coriander or a few drops of cream. Pro Tip for an Extra Touch Use the original Spices by IndoGerman Kitchen   for your Aloo Pulao. The spices included, such as cumin and turmeric, harmonize perfectly with the sweetness of the pumpkin and transform this simple dish into a true culinary experience.

Andrea 's recipe Are you looking for a quick snack that combines the health benefits of sesame with the indulgence of chocolate? These Sesame Chocolate Toffees (or "Sesame Chocolate Bites") are a huge hit in my family. They're reminiscent of the traditional Indian Til Ladoo, but with a modern twist thanks to the chocolate. In this post I'll show you how to conjure up a dessert with just four ingredients and no baking required, perfect for tea or as a homemade gift. Simplicity at its best The best thing about this recipe is its simplicity. With just three main ingredients – banana, sesame seeds, and chocolate – you can create a delicious, healthy snack. The steps are straightforward, so even beginners in the kitchen can easily master this recipe. Sesame chocolate toffees | Air fryer? No problem! For an even faster and more energy-efficient option, you can use an air fryer instead of the oven. Simply set the air fryer to 180°C and cook the sesame bites for 8–10 minutes, until golden brown. This saves you time while still achieving the same delicious result. Perfect for lunchboxes and on the go These sesame chocolate toffees are not only a delicious dessert but also a practical snack. They're perfect for lunchboxes, as they hold their shape well and provide an energy boost throughout the day. Whether traveling, commuting to work, or as a snack for the kids – these toffees are convenient, clean, and guaranteed to be a hit. Why you'll love this recipe From their nutritional benefits to their versatility and ease of preparation, sesame chocolate toffees tick all the boxes for a healthy yet delicious treat. Whether you're looking for a quick snack, a lunchbox addition, or a dessert to impress your guests, this recipe is perfect for you. Give it a try – you'll be amazed at how easy and tasty it is! Variations that I can also recommend... Nutty additions: Sometimes I mix crushed almonds or walnuts into the sesame dough to give it more texture. Spice flavor: A pinch of cinnamon or cardamom in the dough adds a warm, aromatic note. White chocolate: For a sweeter treat, I replace dark chocolate with white chocolate. Vegan delicacy: I use dairy-free chocolate to make this completely plant-based. Your, CoffeeMilk Family Sesame Chocolate Toffees: With just a few ingredients, you can create a quick and sweet snack that’s perfect for the family, guests, or your lunchbox. This easy-to-vary treat combines sesame, banana, and chocolate for a truly unique flavor. Ideal for beginners or busy moms who need a delicious result in no time. 4 Servings 40 min Ingredients 1 ripe banana  (the riper, the sweeter!) 1.5 cups white sesame seeds 250 g dark chocolate  (or your preferred type of chocolate)7 Instructions: Prepare the Base:  Mash the banana in a bowl until it reaches a smooth, creamy consistency. Add the sesame seeds and mix well until the mixture resembles a sticky dough. Shape the Toffees:  Use an ice cream scoop to form small half-spheres and place them on a baking sheet lined with parchment paper. Using the back of a spoon, gently press a small well into the center of each ball to create a cavity for the filling. Bake:  Bake the sesame bites at 180°C (350°F)  for about 10–15 minutes  until they are fragrant and turn a beautiful golden brown. Melt the Chocolate:  While the sesame bases are cooling, melt the chocolate using a double boiler (bain-marie). Once the bites have cooled down, fill the center wells with the smooth, melted chocolate. Set and Serve:  Place the toffees in the refrigerator for at least one hour. Once the chocolate has fully set, they are ready to be enjoyed! Notes: 1. Serving Suggestion These treats taste best when paired with a warm, aromatic cup of Masala Chai  or a fresh cup of coffee. 2. Storage & Shelf Life Because the bananas are baked, the shelf life of these Sesame Chocolate Toffees is extended. They will stay fresh in the refrigerator for at least 1.5 weeks .

Andrea 's recipe Aloo Capsicum (or Aloo Shimla Mirch) is one of those dishes that appears on my table at least once a week. It’s the ultimate comfort food – quick to prepare, incredibly aromatic, and visually stunning thanks to the vibrant colors of the peppers. In this post, I’ll not only share my authentic family recipe but also give you valuable tips for achieving the perfect consistency and explain why this Indian stir-fry is so nutritious. The Story Behind the Recipe: A Piece of Punjab My love for Aloo Capsicum began in my husband Monty’s homeland, in Punjab, Northern India. There, potatoes (Aloo) are a staple. What immediately captivated me was the way the heat of the spices plays with the natural sweetness of the bell peppers (Shimla Mirch). While many Indian curries rely on heavy cream sauces, this dish is a "dry curry" (Sabzi). This means the flavor clings directly to the vegetables, making every bite intense and delicious. Why You Should Cook This Recipe Today Vegan & Gluten-free: It fits perfectly into almost any lifestyle. Nutrient Powerhouse: Bell peppers provide more vitamin C than oranges, while potatoes ensure long-lasting satiety. Meal Prep Friendly: The flavors deepen overnight, making it the ideal lunch for the next day. The Science of Ingredients: What Makes the Flavor? To achieve a truly restaurant-style result at home, the handling of the spices is crucial: Cumin (Jeera):  Make sure the oil is hot before adding them. When the seeds "dance" (sizzle and pop), they release their essential oils—the foundation of the dish. Kitchen King Masala:  This is my secret all-rounder! Unlike Garam Masala, which is warming, Kitchen King Masala enhances the sweetness of the peppers. Kasuri Methi (Dried Fenugreek):  This step is essential for that "typical Indian restaurant scent." Rub the dried leaves between your palms to activate the aroma. Ginger and Garlic Paste:  Always use fresh paste if possible. It provides the depth that harmonizes perfectly with the mild potatoes. Variations & Tips for Creative Cooks With Paneer or Tofu:  For extra protein, mix in some pan-seared paneer cubes or firm tofu. A Touch of Sweetness:  Add a handful of green peas (Matar) . They complement the peppers beautifully. Troubleshooting:  If your curry seems too dry, sauté a small diced tomato with the potatoes. The acidity helps the potatoes soften faster without adding too much water. Frequently Asked Questions (FAQ) Which potato variety is best? I recommend waxy or all-purpose potatoes. Floury varieties fall apart too easily and might make the dish mushy. Is Aloo Capsicum healthy? Absolutely! It’s rich in fiber, antioxidants, and vitamins. Plus, using turmeric adds powerful anti-inflammatory properties to your meal. Conclusion Aloo Capsicum is proof that you can create an explosion of flavor with just a few simple ingredients. Try it out and let me know your thoughts in the comments below! With love, Andrea (CoffeeMilk Family)

Homemade Bagels with Garlic-Coriander Oil: A Match Made in Flavor Heaven There’s something incredibly satisfying about making fresh bagels at home, especially when paired with a homemade Garlic-Coriander Oil that’s bursting with flavor. For me, this combination is perfect for lazy weekend breakfasts or even as a fancy snack to impress guests. The soft, chewy texture of the bagels blends wonderfully with the spicy, garlicky richness of the oil. Let me walk you through how I prepare this delightful duo. Working Time 10 Min. baking Time 25 Min. Level simple Homemade bagels paired with Garlic-Coriander Oil have become a staple in my kitchen. They’re simple to prepare, bursting with flavor, and versatile enough to suit any meal. If you’re looking for something that feels indulgent but is surprisingly easy to make, this is the recipe for you. Give it a try—you won’t regret it! Recipe from Andrea Why I Love This Combo The reason I keep coming back to this pairing is simple: it’s easy to make, versatile, and always delicious. The bagels are hearty and satisfying, while the Garlic-Coriander Oil adds a punch of bold flavors. Plus, it’s fun to experiment with the oil as a dip, drizzle, or even as a base for other dishes. Instruction Video y This Recipe Stands Out These bagels and oil are a match made in culinary heaven. Whether you’re hosting a brunch or looking for a quick snack, this recipe has something for everyone. The variations and tips ensure you’ll never get bored, and the FAQs answer any doubts you might have. If you haven’t tried this yet, what are you waiting for? Let’s bring the aroma of freshly baked bagels and sizzling Garlic-Coriander Oil into your kitchen today! 4 Exciting Variations for Bagels Herbed Bagels:  Add dried herbs like oregano, rosemary, or thyme to the dough for a fragrant twist. These pair beautifully with Garlic-Coriander Oil. Cheese-Stuffed Bagels:  Place a cube of cheese (cheddar or mozzarella) inside each dough ball before shaping it into a bagel. Gooey perfection! Spiced Bagels:  Mix a pinch of ground cumin or chili flakes into the dough for a warm, earthy flavor. Sweet Bagels:  Replace the salt with sugar and top with cinnamon-sugar instead of sesame seeds for a delightful dessert option. Working time baking Time Niveau 10 Min. 25 Min. simple Ingredients: Ingredients for My Bagels 200 g Cottage Cheese 250 g Flour 1 tsp Salt 1 tsp Baking Powder Sesame Seeds Water or Melted Butter Creme cheese   Garlic-Coriander Oil ·       20 Garlic Cloves ·       200 ml Neutral Oil ·       1.5 tsp Salt ·       1 tsp Black Mustard Seeds ·       15 Curry Leaves & 3–4 Chilies ·       1 tsp Chili Powder ·       Fresh Coriander Instruction: Prepare the dough:  Blend the cottage cheese until smooth but slightly textured. Combine it with flour, salt, and baking powder in a bowl. Knead until the dough is soft and pliable. Shape the bagels:  Divide the dough into equal portions, roll into balls, and shape into bagels. Brush and top:  Brush the bagels with water or melted butter and sprinkle sesame seeds on top. Bake:  Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until golden brown. Infuse the oil:  Heat oil in a pan, add mustard seeds, and let them pop. Sauté garlic:  Add the garlic cloves, curry leaves, and chilies. Sauté until the garlic is soft and golden. Add spices:  Stir in chili powder and salt. Remove from heat and let it cool. Mash and finish:  Lightly mash the garlic, add fresh coriander, and store in a clean jar. Instruction Video for Help Serving Suggestion: Once the bagels are baked, I spread a generous layer of cream cheese on them. The rich, creamy base contrasts beautifully with the bold flavors of the Garlic-Coriander Oil. A drizzle of this spicy, aromatic oil over the cream cheese elevates the dish to gourmet status. This combination works wonderfully for breakfast, brunch, or even a quick snack. The cream cheese tames the spiciness of the oil, making it a balanced yet flavor-packed bite. Your, CoffeeMilk Family