Homemade Cappuccino Without Coffee Machine

Homemade Cappuccino

Homemade Cappuccino CCD Style / Indian Beaten Coffee

Cappuccino!! my all time favorite. Normally I’m not a coffee person. I prefer tea over coffee at any given point of time. But I have a special connection with this cappuccino coffee.

When it comes to restro style cappuccino, I have one favorite place that is Cafe Coffee Day (CCD). My hubby is a StarBucks fan. Every place is great. But I don’t know my love for this CCD cappuccino is something different. All these cafes have special coffee machines for making coffee in minutes. These machines are expensive. And also the coffee is bite expensive in any such cafe CCD or Barista or Starbucks.

But the good news is you can make this cappuccino in a similar way at your home within minutes. Only thing required is a good blender. Which is way cheaper than that of expensive coffee machines. This is made with only 3 ingredients. This will be equally foamy and frothy. If you want you can top it with vanilla cream or chocolate cream. But I love this blunt and strong.

How to make cappuccino at home quickly?

The only thing you need to do is blend instant coffee powder with equal amount of sugar. To make 5 cups, add in 5 tsp coffee powder and 5 tsp sugar.

Add 3 tbsp water. Blend it well till it’s light in color and smooth. This will be very fluffy and light in texture. This takes hardly 5 minutes.

Then add hot milk to this. Mix once with creamy coffee and sugar mixture. If you want top it with cream. Or simply sprinkle some coffee powder on top and serve.

How quick and easy to make this coffee. Super easy, foamy and in taste also it tastes equivalent to CCD coffee. So have this in your morning breakfast with my spinach corn sandwich or in evening teatime. For me there is no perfect time for this cappuccino. I can have this anytime.

CCD Style Cappuccino at Home

This cappuccino coffee is prepared with only 3 ingredients in 5 minutes. Enjoy this homemade coffee in CCD style.
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Drinks, hot beverages
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Hot Coffee Recipe
Servings: 5 Cups
Author: Ipsa Faujdar


  • 5 tsp Instant coffee powder (nescafe or Bru or any brand)
  • 5 tsp Sugar
  • 750 ml Milk


  • 1 Hand Blender


  • Take a deep mixing bowl.
    Homemade Cappuccino
  • Put coffee powder and sugar and little water. Start blending with a hand blender at slow speed.
    Homemade Cappuccino
  • Gradually increase the speed. Beat until this is light in color and smooth in texture.
    Homemade Cappuccino
  • take 2/ 3 tsp of beaten coffee. Pour in hot milk and stir well.
    Homemade Cappuccino
  • Homemade Cappuccino
  • You can see the foamy part on top layer. Sprinkle some coffee powder and serve hot
    Homemade Cappuccino

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Methi Dal/ Lentils Soup with Fenugreek Greens

methi dal

Methi Dal/ Lentils Soup with Fenugreek Greens

Methi Dal

Methi Dal is a protein rich main course item. Its a popular dish in India. In methi dal lentils are cooked with greens of fenugreek (leaves). This is one of the best food for diabetic patients. Methi dal is easy to prepare and hardly takes 15 minutes if you have left over dal.

This is one of my winter special recipe. In winter season we get abundant green leafy vegetables. and methi or fenugreek leaves are the one. If you are staying in metros like Mumbai, you may get all vegetables in every season. But we get more fresh ones in their respective season. That’s why they are cheaper than other season.

I love to make dishes with seasonal specialities. e.g. sarson ka saag (mustard leaves) and bathua saag (pig weed)are available only during winters season (even in Mumbai). So I try to make my dishes from such vegetables. Read my sarson ka saag, palak paneer, bathua raita recipe which are from my winter collection. Similarly carrots and peas have distinctive taste in seasonal varieties. I’m yet to complete my next batch of winter special recipes like gajar halwa, lauki halwa and peas soup recipe for my blog.

If you are looking for more methi recipes, read methi aloo fry, methi moong fry, methi matar pulao, methi paratha or thepla, methi palak kadhi.

easy and quick lentils soup

How to make methi dal?

Methi dal is one of my favorite dishes of methi greens. This is a comfort food and an one pot dish. You can make this as main course with roti, or rice. Or you can make it as a soup for those chilled winter nights. This is easy to prepare indeed.

Three step process for methi dal recipe:

  1. Pressurecook lentils for 2 – 3 whistles or till cooked.
  2. Saute fenugreek or methi leaves with onion, garlic and other spices.
  3. Mix cooked dal to the sauteed fenugreek and simmer for 5 minutes.

If you are making it fresh then pressure-cook the lentils along with leaves. I have taken yellow gram lentils (yellow moong dal) for this recipe. You can change the type of lentils in your recipe. However this tastes great and equally healthier option.

If you like this dal try other dal recipes

  1. Dal Palak or Spinach Lentils
  2. Punjabi Dal Makhani
  3. Green Gram (Moong) Dal
  4. Whole Masoor Dal

So lets make methi dal for lunch or dinner.

Methi Dal/ Lentils Soup with Fenugreek Greens

Easy to make Indian main course recipe is made with lentils and fenugreek leaves. Lentils are pressure cooked and mixed with sauteed leaves.
Prep Time10 mins
Cook Time15 mins
Resting time10 mins
Total Time35 mins
Course: Dal, Main Dish, Soups, Weightloss Recipe
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Dal, Lentil Soup, Low-carb Recipe
Servings: 4 Servings
Author: daintykitchen


  • 1 1/2 cup Methi Leaves Washed & chopped
  • Salt as per taste
  • 1/4 tsp Turmeric powder
  • 1 Medium Tomato Diced
  • Ghee/ Oil – 3-4 Tbsp
  • Cumin seeds – 1 tsp
  • Red Chilli – Dry 2-3
  • Coriander Powder –2tsp
  • Chilli Powder 1 tsp
  • Garlic – 5-6 buds crushed
  • Green Chilli- 1- 2 sliced/ chopped


Method I

  • Wash dal properly and put in a pressure cooker. Add diced tomato and finely chopped methi leaves to it. Add turmeric powder & salt as per taste.
  • Pressure-cook for 2 – 3 whistles. Then let it cool before opening the lid.
  • Place a small pan on medium to low heat to make tampering. Put ghee or refined oil in it. Once the oil is hot put cumin seeds and let it crackle. Add a pinch of hing/ asafoetida. Put green chilli, red chilli and chopped garlic. Once garlic turns slight brown add coriander powder, chilli powder and immediately take out from the flame else the masala will get burnt. Then put the tadka in cooked dal and close the lid so that the flavour will be added to dal.
  • Garnish with finely chopped coriander leaves and serve hot with chapatti or rice.

Method II

  • Wash dal properly and put in a pressure cooker. Add diced tomatoes, turmeric powder & salt as per taste.
  • Pressure-cook for 2 – 3 whistles. Then let it cool before opening the lid.
  • Heat a small pan on high flame. Add ghee or refined oil. Once the oil is hot put cumin seeds and let it crackle. Add a pinch of hing/ asafoetida. Put green chilli, chopped onion & garlic.
  • Once garlic turns slight brownand onion becomes translucent, add chopped methi leaves. Saute for 2 minutes on high flame. Add 1/2 tsp salt. Add coriander powder, chilli powder and cook for another 5 minutes till leaves are cooked soft.
  • After the leaves are cooked well, add dal to the kadai. Mix well & simmer for another 5 minutes. Add chopped coriander leaves.


Methi Dal
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Best Ever Punjabi Sarson Ka Saag | Sarson Da Saag Recipe

Sarson ka saag

Sarson Ka Saag | Sarson Da Saag Recipe

Punjabi Sarson Ka Saag

Sarson ka saag is a quintessential Punjabi dish and one of the must-try dish of chilled winters. Mustard greens or sarson ka saag are normally available only during winter season. So in winters I try to make them as many times as possible. I just love all green leafy vegetables. Spinach, fenugreek, radish leaves, mustard greens, bathua or pigweed, amaranth leaves and so on all have their own flavors but they are equally delicious. Well, green leafy vegetables are full of nutritions. They are low in fat and low in carb. Mustard leaves are full of Vitamin K, Vitamin A, Vitamin C. The high anti oxidants will keep your skin healthy. So moreover for good and healthy skin, green leafy vegetables are real boon of nature.

Benefits of Mustard Greens:

  • It’s high in anti-oxidants
  • Detoxifies liver and blood
  • Decreases bad cholesterol
  • Lowers risk of heart disease and cancer

So these are just a few of the large list why one should eat these mustard greens.

Sarson Ka Saag And Keto Diet

Well, And the good news is that this sarson ka saag is perfect for keto diet. Since in keto diet indefinite amount of green vegetables are allowed with some fat as well, you can definitely add this keto friendly sarson ka saag recipe to your diet menu. These green vegetables are zero in carb and high in fiber, hence highly recommended in diet. Only thing to take care is reduce amount of coconut you will use for this keto sarson ka saag recipe.

How to Make Sarson Ka Saag

how to make sarson ka saag
Punjabi Sarson Ka Saag

Sarson ka saag is prepared by mixing some other leafy vegetables like spinach and bathua (pigweed). Normally the taste of sarson leaves is slightly bitter. So to balance the taste, I have added spinach leaves, bathua or pigweed leaves along with mustard leaves. You can also add radish leaves, methi or fenugreek leaves to the mixed greens. The taste of all green leaves is so divine when they are cooked together. It’s always kind of mixed saag as apart from mustard leaves or sarson ka saag we add other green leafy vegetables to it.

Authentic Sarson Bathua Palak Saag

While cooking this dish, the main time consuming part was cleaning and chopping. If you will see in restaurants, the saag is normally a pureed one. But I never puree it. So in that case we have to fine chop them so that there won’t be any larger chunks and they can be easily mashed with laddle or manual blenders. You can chop them with food processor or chopper as well.

Keto Sarson ka saag recipe

These greens need to be cleaned properly as they have lots of dirts and soil on leaves. So take a large vessel filled with water. Soak the leaves and leave for 2 – 3 minutes so that the dirt will settle down at bottom. Remove them to another clean vessel. Repeat this for at least 3 times.

Palak Sarson Bathua ka saag

Sarson ka saag is best combined with makke ki roti. It’s a heavenly combination infact. However I have made tandoori roti with this saag and this was also a great combination I must say. You can add variation to this authentic sarson ka saag by adding extra paneer cubes or potato cubes.

Different Methods of Preparation of Sarson ka Saag

  • Different people prepare this in different ways. I have seen in many places, they boil the leaves with onion, garlic, ginger, tomatoes and then add tampering to it. But I do make it in a different way. I have sauteed the onion and garlic first and then added green leaves and spices. Pressure cook for 2 whistles.
  • You may roughly puree the cooked mixture. But I have not pureed them.
  • After it’s done, add corn flour or makke ki atta to the cooked saag. This will enhance the consistency. I have added roasted gram flour. you can also add whole wheat flour.
how to make authentic Sarson ka saag

If you like this recipe also read our other food from North Indian cuisine like Dal Makhani, Gatte Ki Sabzi, Matar Paneer, Paneer Tikka Masala, Lauki Kofta.

Sarson ka saag
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Punjabi Sarson Ka Saag | Sarson Da Saag Recipe

Sarson saag is an easy and delicious dish. This is best paired with makke ki roti. This is prepared along with other green leafy vegetables.
Prep Time20 mins
Cook Time20 mins
Total Time50 mins
Course: Leafy Special, Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Leafy Vegetables, Low-carb Recipe
Servings: 4 People
Author: daintykitchen


  • 2 bunch sarson / mustard leaves
  • 1 bunch palak / spinach
  • 1 bunch bathua
  • 1 large Onion
  • 10 Garlic pods
  • 2 tbsp Coriander Powder
  • 2 tsp Red Chilli Powder
  • 1 inch Ginger minced
  • 1 tsp Turmeric powder
  • 1.5 tsp Salt
  • 2 tbsp ghee/ butter


  • Wash all the leaves thoroughly 2 - 3 times. Then chop it finely.
    Palak Sarson Bathua ka saag
  • Heat oil in pressure cooker. Add cumin seeds and let it crackle. Add chopped garlic and chopped onion and saute till translucent.
    Sarson ka saag
  • Then add all dry spices and mix well. To avoid burning of spices, add little water to it.
  • Season with salt. Add washed chopped green leaves. Add 1 cup water and close lid of cooker. Cook for 2 whistles. Then turn off gas and wait till pressure released.
    Sarson ka saag
  • Once lid opens turn on the gas and cook on low flame. At this point, add roasted gram flour or corn flour. Mix well using a laddle.
    Sarson ka saag
  • Cook for another 5 minutes. In the end if you wish, add extra tampering of chopped garlic and red chili powder with ghee. Serve hot with roti & extra tsp ghee on top of it.
    authentic Sarson ka saag


  • If you have methi, or radish leaves then add that also.
  • Clean the leaves properly and wash 4 - 5 times to remove the dirt.
  • If you want to puree, then chop it roughly. Otherwise chop finely.
  • Add corn flour or gram flour or wheat flour to after lid opens. To avoid any lumps, mix the flour with 2 - 3 tbsp water and mix well.
  • I dry roast gram flour before adding it to the prepared saag. Then cook on slow flame.
  • This is vegan sarson ka saag recipe. If you are on Keto diet, just avoid adding onion or add in limited quantity.
  • If you want you can serve with 1 tsp fresh cream for that extra richness.
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Methi Paratha | Methi Thepla

Methi Paratha

Methi Paratha | Methi Thepla

Methi Paratha
Methi Paratha/ Methi Thepla

This is one of the most common and popular dish in North India. Its not only healthy but also easy to make. This is good food for toddlers and kids. My kid loves this paratha. So I keep them in his tiffin box. In this way kids will get the goodness of fenugreek leaves to your kid. Methi paratha goes best with raita, plain curd, tomato sauce or any curry. You can serve them with tea/ coffee in breakfast or tea time as snacks. It’s also called as Thepla in Gujrat. Unlike aloo paratha they are very light and healthy.

Methi or fenugreek is light bitter in taste. But I love that bitterness blended with other spices while making any preparation. This is one of the excellent food for diabetic patient. All bitter vegetables are like a boon to diabetic patients. They keep balance and reduces blood sugar level. But be careful in cleaning the leaves thoroughly before using any leafy veggies.

Also read Stuffed Bitter Gourd Fry, Keto ridged stir fry, Bottle Gourd Curry & Grated Bottle Gourd Stir Fry , Ivy gourd stir fry, Parwal curry, Doi Potol for diabetic Patients.

Try other similar parathas like Lauki Paratha, Aaloo Paratha, Paneer Paratha, Onion Paratha, Aloo Kachori.

Read more methi recipes like methi aloo fry, methi dal, methi matar pulao.

Methi Paratha

Methi Paratha is one of the healthier breakfast option in North Indian Cuisine. its main ingredient is Fenugreek leaves.
Prep Time5 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Kids Special, Main Dish, Roti & Paratha
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, Kids recipes
Servings: 4 People
Author: daintykitchen


  • Wheat Flour- 1 cup
  • Salt as per taste
  • Water – As required
  • Methi – 1 bowl Finely chopped
  • Refined Oil/ Ghee – 6-8 tbsp
  • Green Chilly – 2 finely chopped
  • Coriander Powder – ½ tbsp.
  • Red Chilli Powder – ½ tbsp.
  • Turmeric powder – a pinch


  • Take a mixing bowl. Add finely chopped methi leaves, green chilli, salt, coriander powder, red chilli powder and mix it well.
  • Add 1 cup of flour and one tbsp oil to the mixture. Add water slowly to make a dough consistency. Knead well and make soft dough and keep aside for 5 mins. After 5 mins make medium size balls.
  • Then roll out the balls evenly into circle with help of rolling pin.
  • Heat a pan on high to medium flame and place the rolled paratha on it. When the base is slightly cooked flip it to the other side to get it cooked.
  • Add ghee or refined oil on top side. Then again flip it and apply ghee on the other side.
  • Flip again once or twice to cook it properly on both sides.
  • Now take out the paratha and serve with extra butter/ makhhan and curd/ raaita/ pickle or any curry of your choice.
    Methi Paratha

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