Chola Paniyaram is a simple tasty snack made with cholam and urad dal batter. It's soft inside and slightly crisp outside and tastes soo good with coconut chutney. I like how this version has mild earthy flavor from cholam which makes it little different from usual paniyaram we make with idli batter.

It's perfect for evening snack or breakfast for anyone who likes trying something healthy yet different. Chola Paniyaram is light, comforting, and filling. If you are trying millet recipes, cholam is good for fiber, keeps you full and good for digestion. I usually make this on weekends when I feel like having something warm simple at home.

About Chola Paniyaram

Chola Paniyaram is basically dollops of fermented cholam and urad dal batter cooked in paniyaram pan. Chola Paniyaram is Kongunadu special recipe. Cholam is also called Sorghum or Jowar.I It has soft spongy texture inside and slight crisp edges. Taste is mildly earthy with little crunch and aroma from the tempering. It's different from idlis or dosas because of the shape and cooking, so it feels little special even ingredients are simple.

This recipe comes from South India where millets like cholam are common. It's mostly for breakfast or evening snack, but you can also make for lunch box. You can just add simple tempering like mustard, urad dal, curry leaves, hing and onions to give little taste. You can try variations too, like adding small veggies or little grated carrot for nutrition and color.

The flavor is mild but tempering makes it taste amazing. It's light and goes well with chutney, sambar, or even butter. Fermentation gives soft texture and slight tang which is very comforting. You can use same batter for idlis or dosas, it's very versatile. It's fun and everyone in family enjoys it warm with chutney.

I first saw this Chola Paniyaram in a millet hotel menu board which was outside the shop. I haven't visited the hotel yet, but usually see the menu board whenever I pass by that hotel. So that made google about this chola paniyaram  and later found that its kongunad special. I got this recipe from my neighbours word of mouth, so tried it the next day itself.

I usually make on weekends when I have time to soak and ferment batter. It feels satisfying to cook something simple yet wholesome. Sometimes I add little rice with urad dal to make softer. 

Chola Paniyaram Ingredients

• Cholam - I have used this as main grain, gives earthy flavor and soft texture. You can replace with foxtail millet or little idli rice.
• Urad dal - I used this to make batter fluffy, gives spongy texture. Split urad dal works too.
• Fenugreek seeds - I added for fermentation, gives mild nutty aroma. You can skip if not available but it helps fermentation.
• Onion - I finely chopped to saute in batter, gives sweetness and texture. Small onions work too.
• Mustard seeds, split urad dal, dry red chillies, curry leaves, hing - I added together for tempering, gives aroma, crunch and little spice. You can change according to taste.
• Oil - I used to fry and temper, gives nice aroma. Coconut oil works too.
• Water - I added this to grind the batter and adjust consistency, The beatter should be little runny so paniyaram cooks well.

Why This Recipe Works

• It's easy and uses simple everyday ingredients.
• Batter is soft and fermented, paniyaram come fluffy and spongy.
• Cholam gives earthy flavor which makes it different from regular paniyaram.
• Tempering gives crunch and aroma which lifts taste.
• You can serve with chutney, sambar or plain, very versatile and kid-friendly.

Similar Recipes

• Milagai Chutney
• Tomato Chutney
• Kuzhipaniyaram
• Oats Paniyaram
• Vellai Paniyaram

How to make Chola Paniyaram Step by Step

1.Measure cholam, add it to a mixing bowl with enough water to immerse it fully. Soak for at least 6 hours. Now measure urad dal and fenugreek seeds.

2.Add water to it.Soak it for 2 hours. Now rinse dal and cholam separately, drain water and set aside.

3.First take urad dal in a mixer jar, add water little by little and grind it to a fine paste.

4.It should be very smooth, now transfer it to a container. Now in the same mixer jar add cholam.

5.Add water little by little to grind as smooth as possible, it will take time so be patient, add water and keep grinding. Now transfer it to the same container.

6.Now add salt, mix well. Keep covered and let it to ferment at least for  a day.

7.See it is fermented well, now give a nice mix.You can use this batter for idli dosa too.

8.Add little water if its too thick.Now in a kadai - heat oil add items listed under 'to temper'. Let it splutter.

9.Add chopped onion, salt and saute well till onions become soft.

10.Now add the tempering to the batter.Mix well.

11.Heat paniyaram pan,add little oil in each hole, pour the batter and cook covered.When you see the top being cooked, flip to other side. Cook till golden brown.

Serve hot with chutney of your choice.

Expert Tips

• Soaking Cholam - I make sure soak cholam for 6 hours at least, else it will be hard to grind.
• Fermentation - I usually let it ferment for a day, as it gives soft texture and slight tang.
• Batter Consistency - Don't not make batter too thick, little runny works best for paniyaram pan.
• Tempering - I heat the oil properly and let spices splutter before adding to batter, gives nice aroma.
• Cooking Paniyaram - I make sure pan is hot and cook covered, flip carefully to get golden brown both sides.

Serving and Storage

You can just serve these hot with chutney or sambar. They taste best when fresh and warm. You can store leftover in fridge for a day or two, but reheat them in pan or microwave before serving. Try not to make them too early, or they'll loses their crispiness.

FAQS

1.Can I skip coconut?

Yes you can skip coconut in chutney or tempering, still tastes good.

2.Can I make this ahead?

Yes, you can just make the batter ahead and refrigerate, just cook the paniyaram fresh for best taste.

3.Can I add in rice to batter?

Yes, adding little idli rice with urad dal makes it softer and spongy.

4.Can I use other millet?

Yes, foxtail millet or little barnyard millet can be used instead of cholam, taste changes slightly.

5.Can I freeze cooked paniyaram?

Yes can freeze, reheat in pan to get crisp back.

If you have any more questions about this Chola Paniyaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chola Paniyaram Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chola Paniyaram Recipe

Chola Paniyaram is a simple tasty snack made with cholam and urad dal batter. It's soft inside and slightly crisp outside and tastes soo good with coconut chutney. I like how this version has mild earthy flavor from cholam which makes it little different from usual paniyaram we make with idli batter.

Course Breakfast, Lunch, Snack

Cuisine Indian

Keyword Paniyaram, Paniyaram recipes, recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 10 Paniyaram

Calories 75kcal

Author Sharmilee J

Ingredients

• 1 cup cholam
• ¼ cup urad dal
• ½ teaspoon fenugreek seeds

To temper:

• 1 teaspoon oil + to fry
• ¾ teaspoon mustard seeds
• 1 teaspoon split urad dal
• 2 dry red chillies chopped finely
• 1 tablespoon curry leaves chopped finely
• ¼ teaspoon hing
• 1 big onion finely chopped
• salt to taste
• ¾ to 1 cup water

Instructions

• Measure cholam, add it to a mixing bowl with enough water to immerse it fully. Soak for atleast 6 hours.
• Now measure urad dal and fenugreek seeds.Add water to it.Soak it for 2 hours.
• Now rinse dal and cholam seperately,drain water and Set aside.
• First take urad dal in a mixer jar,add water little by little and grind it a fine paste.
• It should be very smooth, now transfer it to a container. Now in the same mixer jar add cholam.
• Add water little by little to grind as smooth as possible, it will take time so be patient, add water and keep grinding. Now transfer it to the same container.
• Now add salt, mix well .Keep covered and let it to ferment atleast for a day.
• See it is fermented well, now give a nice mix.You can use this batter for idli dosa too.
• Add little water if its too thick. Now in a kadai - heat oil add items listed under 'to temper'. Let it splutter.
• Add chopped onion,salt and saute well till onions become soft.
• Now add the tempering to the batter.Mix well.
• Heat paniyaram pan, add little oil in each hole, pour the batter and cook covered. When you see the top being cooked, flip to other side. Cook till golden brown.
• Serve Chola Paniyaram hot with chutney of your choice.

Notes

• Soaking Cholam - I make sure soak cholam for 6 hours at least, else it will be hard to grind.
• Fermentation - I usually let it ferment for a day, as it gives soft texture and slight tang.
• Batter Consistency - Don't not make batter too thick, little runny works best for paniyaram pan.
• Tempering - I heat the oil properly and let spices splutter before adding to batter, gives nice aroma.
• Cooking Paniyaram - I make sure pan is hot and cook covered, flip carefully to get golden brown both sides.

Nutrition

Serving: 125g | Calories: 75kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Sodium: 3mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 73mg | Calcium: 23mg | Iron: 1mg

The post Chola Paniyaram | Sorghum Millet Paniyaram appeared first on Sharmis Passions.

Baked Potato Recipe

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READ: Baked Potato Recipe

Danmuji also known as Radish Pickle or Chicken-mu is a popular Korean Side dish made with Radish, vinegar, sugar and salt. The pickle itself is crunchy, slightly sweet sour which pairs well with Korean Fried Chicken, kimbap or jajangmyeon. Korean Radish Pickle (Danmuji) I still remember eating danmuji, also known as chicken-mu, with my Korean...

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The post Korean Pickled Radish (Danmuji) appeared first on Yummy Tummy.

Indian Classic Aloo Bhindi (Potato + Okra Sabzi)

Here's a cozy, restaurant-style Indian stir-fry made with tender potatoes and crisp okra, tossed in warm, aromatic spices until everything is perfectly flavorful. Aloo Bhindi is naturally vegan and gluten-free and comes together in about 45 minutes, making it a go-to weeknight recipe. It's simple, comforting, and incredibly versatile - serve it with roti, dal […]

READ:Indian Classic Aloo Bhindi (Potato + Okra Sabzi)

If you grew up eating thepla on road trips or with a hot cup of chai, this methi thepla recipe will bring back that same comfort warmly wrapped in love. 

Methi Thepla is one of those things everyone has eaten somewhere, at a friend’s house, during a trip, or packed lovingly by someone’s mom. But if you’ve never tried making it at home, this is your sign to change that! 

This is a surprisingly easy recipe and you only need a few ingredients to make pillow-y soft and flavorful theplas. If you’ve enjoyed dishes like Kasuri Methi Parathas or Aloo Paratha before, this recipe will feel instantly familiar. Theplas are lighter, stay soft for hours, are travel-friendly,  and have that comforting, earthy flavour that makes you want to reach for just one more. 

Ingredients for Methi Thepla

• Flours: A mix of whole wheat flour and besan makes theplas soft, and helps it stay tender for hours.
• Fresh Methi (Fenugreek Leaves): The hero of the recipe. It adds aroma, flavour, and a slight pleasant bitterness that makes thepla what it is.
• Spices: Turmeric, red chilli powder, coriander powder, and cumin seeds add warmth and colour without making the thepla heavy.
• Yogurt: Adds moisture and softness, keeping the thepla pliable even after cooling.
• Oil: Helps bind the dough and keeps the thepla soft. You’ll use a little more while cooking.
• Ginger & Green Chilli: Bring freshness and a gentle kick that balances the methi beautifully.
• Salt & Sugar: Sugar is optional but helps round out the methi’s bitterness.

How to Reduce Bitterness from Methi

Fresh methi can sometimes taste a little sharp because of its natural alkaloids, but you can mellow that bitterness easily. The most effective way is to chop the leaves, sprinkle a little salt, mix, and let them sit for 10-15 minutes – they’ll release water, and squeezing this out removes most of the bitterness without affecting the flavour. 

Using tender, younger leaves also makes a big difference, since they’re naturally milder. These small steps help you keep all the nutrition methi is loved for like iron, fibre, folate, and antioxidants, while making thepla soft, flavourful, and perfectly balanced.

Frequently Asked Questions

Richa’s Top Tips

• Chop the methi finely: Big pieces can tear the dough and make rolling difficult. A fine chop distributes flavour evenly and keeps thepla smooth.
• Don’t add all the yogurt at once: Add little by little while kneading. Thepla dough should be soft but not sticky.
• Give the dough 10–15 minutes of rest: This small pause makes the dough more elastic, which means easier rolling and softer thepla.
• Cook on medium heat: Low heat dries out the thepla, and high heat burns it. Medium heat gives you those perfect golden spots.
• Press gently while cooking: Use a spatula to lightly press the edges so the thepla cooks evenly without turning crisp.
• Brush with oil after cooking: A tiny bit of oil keeps them soft for hours, especially helpful if you’re packing them for lunchboxes and travel.

Storage Tips

• At room temperature: Methi theplas stay soft for up to 8–10 hours, which makes them great for travel or busy days. Just cool them completely before packing so they don’t turn soggy.
• In the fridge: Store cooled theplas in an airtight container or wrap them in foil. They stay good for 3–4 days. Reheat on a tawa with a few drops of oil or ghee to bring back that fresh softness.
• In the freezer: Freeze them between parchment sheets in an airtight box for up to 1 month. Warm them on a hot tawa (no need to thaw fully) for perfect results.
• Travel-friendly tip: Brush each thepla with a tiny amount of oil after cooking. This keeps them soft longer and prevents drying out in lunchboxes or while travelling.

Serving Ideas

Methi Thepla is one of the most versatile items from the Gujarati cuisine and makes for a wonderful base to any meal. Here are some delicious ways to enjoy it:

• With Mango Chutney: the classic Gujarati combo that’s sweet, tangy, and unbeatable.
• With Aloo Sabzi: a simple, homely potato sabzi makes this a complete meal.
• With Masala Dahi: mix curd with roasted jeera, chilli powder, and salt for a quick side.
• With Pickle: try it with Mangalorean Prawn Pickle or Green Chilli Pickle for a spicy kick.
• With Egg Bhurji: if you want to add protein and make it a breakfast-style meal.
• With Paneer Bhurji: pairs beautifully with the earthy flavour of methi.
• With Any Dal: make a sweet-spicy dal that balances the mild bitterness of methi.
• With Dry Sabzis: like Aloo Gobi, Bhindi Fry etc
• As a wrap: stuff with cooked chicken, paneer, or veggies for a quick lunch roll.

Customisation Ideas

• Boost the flavour with herbs: Add chopped coriander or a handful of fresh dill (suva). Dill pairs surprisingly well with methi and gives the thepla a lighter, fresher taste.
• Make it higher-protein: Mix in 2–3 tablespoons of roasted besan or soya flour. It gives theplas a nutty flavour and keeps you full longer.
• Add veggies for softness: Grated zucchini, lauki, or carrots make the dough softer and keep the theplas moist for hours. Great for travel days.
• Spice it up: Stir in crushed black pepper, ajwain, or a pinch of saunf. Each one adds a different aroma without overpowering the methi.
• Make a multi-grain version: Swap a small portion of wheat flour with ragi, jowar, or bajra flour. These add fibre and make the theplas more nutritious while still keeping them soft if mixed in small amounts.

Let this be your next lunch fix, and make extras so you can have some the next day as well & I hope this recipe becomes a regular at your breakfast table. If you make it, I’d love to see how it turns out, don’t forget to tag me on Instagram @my_foodstory!

Watch Methi Thepla Recipe Video

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Thepla Recipe | Methi Thepla

Warming and fragrant, methi thepla is a popular flatbread from Gujarat, India. It's easy to make, travel-friendly, and extremely versatile!

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 portions

Calories 409kcal

Author Richa

Ingredients

• 1 ½ cups methi leaves 70 gms
• 2 cups whole wheat flour atta
• ¼ cup gram flour besan
• 1 tablespoon ginger garlic paste
• 2 green chillies crushed
• ½ teaspoon turmeric powder
• 1 tablespoon coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon red chilli powder
• 1 ½ tablespoons sesame seeds
• 1 teaspoon salt
• ¼ teaspoon sugar
• ½ teaspoon ajwain
• ¼ teaspoon asafoetida hing
• 2 tablespoons mustard oil
• ½ cup + ⅛ cup water
• 1 tablespoon ghee or groundnut oil or any neutral cooking oil

Instructions

• Add all the ingredients except water to a wide bowl or plate. Give a good toss to incorporate all the ingredients. Add water 2-3 tablespoons at a time and start kneading the dough, alternating between your palms and knuckles. Knead for 2-3 minutes till you get a soft, pliable dough. Keep the dough covered with a kitchen towel so it does not dry out.
  1 ½ cups methi leaves, 2 cups whole wheat flour, ¼ cup gram flour, 1 tablespoon ginger garlic paste, 2 green chillies, ½ teaspoon turmeric powder, 1 tablespoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon red chilli powder, 1 ½ tablespoons sesame seeds, 1 teaspoon salt, ¼ teaspoon sugar, ½ teaspoon ajwain, ¼ teaspoon asafoetida, 2 tablespoons mustard oil, ½ cup + ⅛ cup water
• Heat a tava, take a large lemon sized piece (approx. 2-3 tablespoons) of dough and smoothen into a ball between your palms. Place on a rolling board or kitchen counter and using a rolling pin, gently roll into a thepla/roti. If thepla feels sticky while rolling, dust with dry flour. Evenly roll till its approx. 5 – 5.5 inches in diameter.
• Heat tawa on medium. Place the thepla in the centre of the tawa & cook on medium. Once tiny bubbles appear on the surface, flip the thepla, apply a few drops of ghee or oil & flip again and apply ghee on the other side. Fry on low until golden spots appear on both the sides. Transfer to a plate, repeat the same for making rest of the theplas. Stack them one on top of the other so they stay soft & do not dry out. Serve hot.
  1 tablespoon ghee or groundnut oil or any neutral cooking oil

Notes

1. While kneading, water required may vary slightly, as it depends on the wheat flour that you use. The dough has to be soft & pliable.
2. Mustard oil is used as it adds an authentic flavour to the theplas.

Nutrition

Calories: 409kcal | Carbohydrates: 57g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 675mg | Potassium: 333mg | Fiber: 10g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 417mg | Iron: 5mg

This article was researched and written by Harita Odedra.

The post Methi Thepla Recipe appeared first on My Food Story.

If you’ve seen a green antidote for diabetes recipe in your social media feed lately, you’re not alone. Viral ads promise a 13 second green drink that “kills parasites, repairs the pancreas and stabilizes blood sugar” all without medication or lifestyle changes.

If you spend any time on social media, you may have seen videos or ads talking about a “green antidote for diabetes” usually described as a powerful drink that can help manage blood sugar or support the pancreas.

As someone who loves exploring food, wellness trends, and simple home recipes, I was curious too. So instead of ignoring it or believing everything at face value, I decided to take a balanced look at what this phrase really means and how we can turn the idea into something practical and safe.

In this post, I’ll walk you through:

• What people usually mean when they say “green antidote for diabetes”
• What we do know about food and blood sugar
• A simple, diabetes friendly green drink recipe you can actually enjoy as part of a healthy routine

Note: This article is for general information only and is not medical advice. If you’re living with diabetes or any medical condition, please talk to your doctor or dietitian before making dietary changes.

What Is the Green Antidote for Diabetes That’s Going Viral?

If you click on those attention grabbing videos, you’ll usually see something like:

• Tap to receive the recipe now the green antidote you can make at home for under ten dollars
• A bizarre green antidote made at home that locks your blood sugar levels
• A 13-second green antidote that kills the parasite that causes diabetes and repairs the pancreas

But when you follow the link, most of the time:

• You never get a clear, free recipe
• You’re pushed into a long sales video for supplements, drops or pills
• The ingredients are often vague or hidden behind a paywall

In other words, green antidote for diabetics is not a recognized medical drink or a documented recipe. Most of the times It’s a marketing hook used to sell products not a simple kitchen remedy backed by credible science.

Why Quick-Fix Antidote Claims Can be A Red Flag

Here’s where we step away from the hype and look at what major diabetes organizations actually say.

1. There’s no single food or drink that cures diabetes

Type 2 diabetes is a chronic metabolic condition, and type 1 is an autoimmune condition. Managing it usually involves:

• A balanced eating pattern
• Regular movement
• Weight management (if recommended)
• And often, medication or insulin, as prescribed by medical doctor. 

No reputable guideline says a single drink can repair your pancreas in seconds or replace medical care.

2. Real nutrition advice looks much less dramatic (and more sustainable)

Organizations like the American Diabetes Association, CDC, and major medical centers recommend focusing on: American Diabetes Association

• Non starchy vegetables (spinach, broccoli, cucumber, salad greens, etc.)
• High fiber carbs like whole grains, beans, lentils, and whole fruit
• Lean or plant-based protein
• Healthy fats in sensible portions
• Minimizing sugary drinks, refined carbs and ultra-processed foods

Not as exciting as a “secret antidote”, but far more evidence-based.

Is There Any Safe Green Recipe for People with Diabetes?

Short answer:
You can absolutely enjoy green drinks, smoothies or soups as part of a diabetes-friendly eating pattern they just aren’t an antidote or cure.

The goal with any recipe for someone living with diabetes is to:

• Keep added sugar and fast-acting carbs low
• Include fiber, which helps slow the rise in blood sugar
• Add a bit of protein and/or healthy fat for better satisfaction
• Fit into your overall carbohydrate and calorie goals for the day 

With that in mind, here’s a simple green recipe you can safely share in your blog post clearly framed as a supportive option, not a miracle cure.

Diabetes Friendly Green Smoothie (Not an Antidote, Just a Nourishing Drink)

Ingredients (1 serving)

• Cucumber, chopped
• Coriander
• 3–4 fresh mint leaves
• Juice of ½ lemon
• Ginger
• Celery
• 200–250 ml water or unsweetened coconut water (adjust for thickness)
• Black Salt

Method

1. Cucumber, Celery, Cilantro leaves, mint , ginger and lemon juice to a blender.
2. Pour in water or unsweetened coconut water.
3. Blend until completely smooth. Add more liquid if you prefer a thinner drink.
4. Taste and adjust: More lemon for brightness
5. Serve immediately. If you let it sit for a few minutes, chia/flax will thicken it slightly.

Why this works better than the viral “antidote” idea

• Non-starchy greens + cucumber → Very low in carbohydrates, high in vitamins and fiber. American Diabetes Association

How to Use Green Drinks Like This (Without Expecting Miracles)

To keep your post practical and safe, you can add a small how to use mini guide:

• Enjoy this smoothie as part of a meal, not on an empty stomach instead of food, especially if you take insulin or medications that can cause low blood sugar.
• Pair it with a protein-rich option (tofu scramble, paneer, eggs, Greek yogurt, lentil patties etc. depending on your audience and diet).
• Encourage them to discuss any dietary changes with their doctor or dietitian, especially if they’re on glucose lowering medication.

The phrase “green antidote for diabetics” sounds dramatic, and that’s probably why it spreads so quickly online. Instead of chasing secret formulas, I prefer to take the useful part of the idea  more greens, more fiber, fewer sugary drinks – and turn it into a simple, realistic recipe you can enjoy.

If you try this green drink, I’d love to know how you liked it and how you served it:

• With breakfast?
• As a mid-morning drink?
• Tweaked with your favourite herbs?

FAQ: Green Antidote For Diabetes

More Such Recipes

• Blue Salt Trick Recipe
• Jamu Juice Inspired Turmeric Ginger Drink
• Costa Rican Recipe
• Starbucks Medicine Ball Recipe

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

This sun-dried tomato roast makes a stunning centerpiece for any holiday table. Packed with umami and filled with a hearty blend of mushrooms and potatoes, it delivers deep flavor and satisfying texture in every slice. Completely vegan, gluten-free, and soy-free with an easy nut-free option.

This is my version of a vegan holiday roast. We make this “meat” mixture with some white beans and almond flour, and process it until smooth. I also add some sun dried tomatoes for that rich, umami flavor. 

The mixture becomes like a pâté in the food processor, then we spread that onto parchment paper.

Next, make the stuffing with cooked mushrooms, potatoes, and herbs. Place that on top of the bean mixture, roll it up using the parchment, and bake it. 

It turns into this delicious, amazing-smelling roast that’s full of herbs and deep umami flavor from the sun dried tomatoes. It’s just perfect!

It’s completely gluten-free, but if you prefer, you can use all-purpose flour instead of tapioca starch. It’s also soy-free, since many of you asked for a soy-free option after I made that very popular tofu holiday roast a few years ago. 

You can easily adjust the flavors to your taste! Use fewer sun-dried tomatoes or different herbs, if you like. I usually serve it with a side salad, my simple vegan gravy, and some roasted vegetables for a perfect holiday or dinner plate.

Why You’ll Love Sun Dried Tomato Roast

• umami-packed vegan holiday roast
• savory mushroom-potato stuffing
• make-ahead friendly vegan holiday entree
• naturally gluten-free and soy-free with nut-free option

Continue reading: Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing

The post Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing appeared first on Vegan Richa.

Eggless Cookie Dough is one of those easy dough recipes as it comes together so quick and the cookies turns out perfect with this dough. This dough has a soft buttery taste, and the texture feels smooth and little chewy, almost like the normal cookie dough but without any eggs added. You can use it for making all kinds of cookies.

This is such a easy recipe when you don't want too much work. The flavor is mild and comforting, and the dough gets firmer once you chill it. I make this one day ahead when I am planning cookies for weekend, as the dough stays good in fridge for long time. It gives a neat base, so you can mix in chocolate chips, nuts or anything you like later.

About Eggless Cookie Dough

Eggless Cookie Dough is a mix of flour, butter and sugar mixed together to form a smooth, soft dough. This stays a bit soft when it's fresh but becomes firm after chilling for some time. The recipe has a buttery flavor with a tiny hint of vanilla, and the sweetness is not too heavy, so you can pair it with any add-ons easily.

This kind of dough is very common in basic home baking, specially for people who don't prefer using eggs. The butter and sugar gets creamy when whisked, and the flour gives the structure to bring everything together. You can adjust the sugar, add cocoa, add sprinkles or even change to almond essence if you want a different flavor.

It is also very forgiving dough, even if you don't whisk perfectly it still comes fine. Because there is no egg, the dough stays stable in fridge without becoming sticky too fast. Some people toast the flour before using but most time we keep it simple only. It works well for cut-out cookies, drop cookies or even to use as a layer in some desserts.

I usually make a small batch and keep in fridge, so when I get little free time in evening I just take some dough, shape quickly and bake it. Saves lot of effort and kids also like choosing what mix-ins to add.

This basic cookie dough recipe is my keeper recipe since I started baking cookies regularly for mittu. This cookie dough recipe has no rising agents so its best suitable for kids too.

When mittu was around 4 yrs , whenever we plan to go for a movie or for a long hour outing, I bake these cookies and pack it for her to avoid buying snacks for her from outside vendors. I usually bake it as cutout shortbread cookies just the way she likes it.

Eggless Cookie Dough Ingredients

• Maida / All purpose flour - I have used this as the main base and it helps the dough stay firm and hold shape after chilling. It gives that soft crumb later when you bake. You can use wheat flour also but the cookies might turn little dense.
• Butter - I have used room temperature butter so it gets creamy easily. It gives a rich buttery flavor. You can use homemade butter too, it gives a small rustic taste.
• Powdered sugar - I used powdered granulated sugar since it blends quick with butter and doesn't give grainy feel. It adds sweetness and you can adjust according to your taste also.
• Vanilla essence - I have used this for flavor and it gives mild nice smell. You can replace with almond essence or even cinnamon powder for different flavor.

Why This Recipe Works

• It is a simple dough and uses basic ingredients which we mostly have at home.
• It gives a soft buttery flavor that suits many cookie varieties.
• This recipe stays good in fridge for long days, so you can prepare ahead.
• You can mix in like choco chips, nuts or cocoa, making the dough very flexible.
• It is eggless, the dough stays stable and easier to handle even for beginners.

Similar Recipes

• Fruit Cookies
• Basic cookie dough
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Eggless Cookie Dough Step by Step

1.Measure and take butter in a mixing bowl, add powdered sugar to it

2.Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.

3.Now add vanilla essence and salt. Finally add in the flour

4.Mix with a spatula to form a dough.

5.Now use your hands to roll into a ball, cling wrap it and refrigerate it

Refrigerate until use.

Expert Tips

• Mix butter well - Make sure to whisk butter and sugar well till soft and creamy. I usually whisk little extra because it gives nicer texture after baking the cookies.
• Chill the dough - This can be chilled for at least one hour so that it firms up nicely. Try not to skip this step because it helps the cookies hold shape.
• Use powdered sugar - I have used powdered sugar as it blends fast regular sugar take time to dissolve.
• Adjust flavors - You can just add chocolate chips, nuts, cocoa, cinnamon or anything you like. I usually add whatever is at home.
• Don't over mix - Once the dough comes together, stop mixing. If mixed too long, the cookies may turn bit tougher.

Serving and Storage

Serve them hot with tea or milk after you bake the cookies using this dough. This goes well as small treat also because of the mild buttery flavor. You can store leftover dough in airtight box and keep in fridge for 2-3 weeks easily. If it becomes too firm, just leave it outside for few minutes before shaping. No need to freeze unless you want to keep for long time.

FAQS

1.Can I skip vanilla?

Yes you can skip it. You can add any other essence you like too.

2.Can I freeze this dough?

Yes you can freeze, but honestly fridge storing itself works fine for few weeks.

3.Can I use wheat flour?

You can use it, but the cookies come little dense since wheat flour is heavy.

4.Can I reduce the sugar?

Yes you can reduce it and the dough will still hold well. Just mix properly.

5.Is it okay to eat the dough raw?

It is eggless so mostly fine, but I usually give only small portions avoid raw food intake.

If you have any more questions about this Eggless Cookie Dough Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Eggless Cookie Dough Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Eggless Cookie Dough Recipe

Eggless Cookie Dough is one of those easy dough recipes as it comes together so quick and the cookies turns out perfect with this dough. This dough has a soft buttery taste, and the texture feels smooth and little chewy, almost like the normal cookie dough but without any eggs added. You can use it for making all kinds of cookies.

Course Baking, howtos

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, all purpose flour recipes, Baking, baking recipes, butter recipes, christmas recipes, cookie recipes, Festival, How to, maida recipes, no bake recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 1 batch

Calories 1508kcal

Author Sharmilee J

Ingredients

• 1 cup all purpose flour
• ½ cup butter at room temperature
• ½ cup powdered sugar
• ½ teaspoon vanilla essence
• ⅛ teaspoon salt

Instructions

• Measure and take butter in a mixing bowl, add powdered sugar to it.
• Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.
• Now add vanilla essence and salt. Finally add in the flour.
• Mix with a spatula to form a dough.
• Now use your hands to roll into a ball, cling wrap it and refrigerate it.
• Refrigerate Cookie Dough until use.

Notes

• Maida / All purpose flour - I have used this as the main base and it helps the dough stay firm and hold shape after chilling. It gives that soft crumb later when you bake. You can use wheat flour also but the cookies might turn little dense.
• Butter - I have used room temperature butter so it gets creamy easily. It gives a rich buttery flavor. You can use homemade butter too, it gives a small rustic taste.
• Powdered sugar - I used powdered granulated sugar since it blends quick with butter and doesn't give grainy feel. It adds sweetness and you can adjust according to your taste also.
• Vanilla essence - I have used this for flavor and it gives mild nice smell. You can replace with almond essence or even cinnamon powder for different flavor.

Nutrition

Serving: 250g | Calories: 1508kcal | Carbohydrates: 156g | Protein: 14g | Fat: 93g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1024mg | Potassium: 165mg | Fiber: 3g | Sugar: 59g | Vitamin A: 2836IU | Calcium: 47mg | Iron: 6mg

The post Eggless Cookie Dough Recipe appeared first on Sharmis Passions.

Pori Upma is a quick and easy dish that you can make for after school snacks as it is light still filling. Masala Pori is spicy for kids and hence Pori Upma is a good alternate to it. It is healthy too with carrots & peanuts. It tastes mild and soft, and the puffed rice takes in flavors so easily, so you don't need anything fancy at all to make it taste good.

I make this Pori Upma mostly on weekdays when everything feels rushed but you still want to put something warm on the plate. The texture is soft but still has a little crunch from peanuts and carrots which makes it more enjoyable. It is different from regular upma since it is much lighter and doesn't feel heavy at all. 

About Pori Upma

Pori Upma, also called puffed rice upma, is a light South Indian dish made using pori that is softened slightly with water and then mixed with a simple tempering. The base flavor comes from onion, peanuts and spices, the pori becomes soft in just few seconds. The dish stays mild yet has a comforting taste.

You can make it spicy like masala pori, but this upma version stays very gentle in taste and suits small kids also. This recipe turns out soft and fluffy only, mainly because puffed rice absorbs water and flavors so quick. You can add grated carrot, tomato or even some tiny veggies to make it look more colorful also.

You can even squeeze little lemon juice or add a small piece of tomato if you want that slight tangy feel coming through. Peanut gives a nice crunch, and sometimes I add few cashews also when I want some extra flavor going on. If you like more spicy version, just add green chillies instead of the dry red ones, this comes out quite nice.

I usually make this on busy mornings or those evenings when I really don't feel like eating any heavy snacks. Just quick toss and done, that's why I keep doing this often only. This is one of those after-school kind of snacks that many homes still make, mainly because it gets done in just few minutes.

Pori Upma Ingredients

• Pori / Puffed Rice - I have used this as the main base and it turns soft quickly when rinsed. It gives the light fluffy texture for the whole upma. You can use any fresh pori available.
• Carrot - I have used grated carrot to add light sweetness and small crunch. It is for color also, and you can use beetroot or capsicum if you want some change.
• Onion - I used finely chopped as it gives mild flavor when sautéed. It also helps balance the softness of the pori. You can add shallots also.
• Raw peanuts - I have used peanuts mainly for crunch and extra flavor. It gives nice bite in between. You can use cashews also if you like.
• Turmeric powder - I added a pinch to give color and mild earthy taste. It is optional but gives nice look.
• Coconut oil - I have used coconut oil for tempering, it gives very homely aroma. You can use any cooking oil also.
• Mustard seeds - I used this for tempering and it gives a small pop and flavor. You can skip if you don't prefer.
• Urad dal - I have used this for bite and texture. It adds tiny crunch when fried. You can add chana dal also.
• Red chillies - This is for mild heat and aroma. You can replace with green chilli if you want stronger spice.
• Hing - I added a pinch as it brings a nice flavor and helps digestion. You can skip but it tastes nicer with it.

Similar Recipes

• Rava upma
• Wheat rava upma
• Idli upma
• Bread upma
• Poha upma

How to make Pori Upma Step by Step

1.In a pan heat oil in pan - add the items listed under 'to temper' let it splutter, then add peanuts roast until crisp. Then add onion saute till transparent then add carrot,turmeric powder.

2. Saute for 2-3 minutes. Meanwhile take pori in a strainer.

3.Rinse it once, squeeze excess water and add it to the pan. Toss it well.Alternatively you can soak for 2 minutes then squeeze excess water too.

Serve hot / warm!

Expert Tips

• Rinse the pori gently - Make sure to rinse the pori just once and squeeze it lightly. I usually rinse in a strainer so it doesn't turn mushy.
• Don't overcook veggies - Try not to overcook the carrot or onion because the upma tastes better when veggies have little crunch still.
• Adjust spice easily - You can add green chilli for more spice or skip red chilli for kids. This can be modified in many ways.
• Use fresh pori - I have used fresh crisp pori as it softens well. Old pori becomes too chewy after rinsing.
• Add lemon for tang - You can add few drops of lemon juice in the end for mild tangy flavor. I do this sometimes when I want fresh taste.

Serving and Storage

Serve them hot with a cup of tea or as a simple evening snack. This goes well with some chutney also but most time we eat it plain only. You can store leftover pori upma in fridge for few hours but it tastes best when served fresh. If storing, reheat lightly in a pan to bring back the softness. Don't add water again.

FAQS

1.Can I add tomato?

Yes you can add a small tomato for slight tangy taste. It mixes well with pori.

2.Can I skip peanuts?

Yes you can skip peanuts or add cashews instead. Both works fine.

3.Does the pori need soaking?

You can soak for 2 minutes or just rinse once. Both gives slightly different texture.

4.Can I use masala pori instead?

You can but the final upma will be slightly spicy. The plain pori gives more mild taste.

5.Does this increase in volume after cooking?

Not much, pori stays almost same size, so this quantity serves one or two only.

If you have any more questions about this Pori Upma do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pori Upma? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pori Upma Recipe | Puffed Rice Upma Recipe

Pori Upma is a quick and easy dish that you can make for after school snacks as it is light still filling. Masala Pori is spicy for kids and hence Pori Upma is a good alternate to it. It is healthy too with carrots & peanuts. It tastes mild and soft, and the puffed rice takes in flavors so easily, so you don't need anything fancy at all to make it taste good.

Course Breakfast, dinner, Snack

Cuisine Indian

Keyword 30 mins recipes, 30 mins rice recipes, puffed rice recipes, recipes, Rice, upma, upma recipes, veg recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Calories 113kcal

Author Sharmilee J

Ingredients

• 1 cup Pori
• ¼ cup carrot
• ¼ cup big onion
• 1 tablespoon raw peanuts
• a pinch turmeric powder
• salt to taste

To Temper:

• 1 teaspoon coconut oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• 2 small red chillies
• a pinch hing

Instructions

• In a pan heat oil in pan - add the items listed under 'to temper' let it splutter, then add peanuts roast until crisp.Then add onion saute till transparent then add carrot,turmeric powder.
• Saute for 2-3 minutes.Meanwhile take pori in a strainer.
• Rinse it once,squeeze excess water and add it to the pan.Toss it well.Alternatively you can soak for 2 minutes then squeeze excess water too.
• Serve Pori Upma hot / warm!

Video

Notes

• Rinse the pori gently - Make sure to rinse the pori just once and squeeze it lightly. I usually rinse in a strainer so it doesn't turn mushy.
• Don't overcook veggies - Try not to overcook the carrot or onion because the upma tastes better when veggies have little crunch still.
• Adjust spice easily - You can add green chilli for more spice or skip red chilli for kids. This can be modified in many ways.
• Use fresh pori - I have used fresh crisp pori as it softens well. Old pori becomes too chewy after rinsing.
• Add lemon for tang - You can add few drops of lemon juice in the end for mild tangy flavor. I do this sometimes when I want fresh taste.

Nutrition

Serving: 150g | Calories: 113kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3102IU | Vitamin C: 67mg | Calcium: 25mg | Iron: 3mg

The post Pori Upma Recipe appeared first on Sharmis Passions.

Kimbap (Korean sushi roll) also known as gimbap. This vegetarian kimbap is called Yachae Kimbap (야채 김밥) in Korea and this is the most basic kimbap variety available. Learn how to make perfect looking kimbap with step by step pictures. Vegetarian Kimbap Kimbap was completely new to me until our Korean trip, and we instantly fell...

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The post Vegetarian Kimbap Recipe appeared first on Yummy Tummy.

Dubai kunafa chocolate is a rich, dreamy dessert that combines crunchy roasted kunafa, creamy chocolate and pistachio butter. This version is a fun and chocolatey twist to the classic kunafa. The best part about this chocolate is you only need very few ingredients like kataifi, pistachio butter, chocolates, butter and sugar.  Kunafa Chocolate Recipe The...

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The post Dubai Kunafa Chocolate Recipe appeared first on Yummy Tummy.

If green chutney is a star ingredient in your kitchen, you’re going to love this recipe. It’s juicy, flavorful, and cooks up quickly, making it perfect for both weeknight dinners and weekend grilling. 

When the weather starts to get chilly, this is the kind of chicken you actually feel like eating. Reminding us of our favorite street food stalls, it’s warm, fresh, and unlike them, not loaded with those heavy masalas. 

The coriander and mint give it such a clean flavour, and the whole thing cooks quickly, which is always a plus. And the colour? It just makes the plate look happy. If you’ve tried simple recipes like our Chicken Curry, this has that same comfort but with a lighter, greener twist.

Ingredients for Hariyali Chicken

• Chicken: Bone-in or boneless, both work well. The curd marinade helps keep it tender and juicy.
• Curd (Yogurt): Adds creaminess and gently tenderises the chicken while giving the gravy a balanced tang.
• Basic Seasoning: Turmeric and salt form the simple base flavour for the marinade.
• Green Herbs: Coriander, mint, and a few palak (spinach) leaves come together into a  bright green splash of colour and fresh, herby flavour.
• Green Chillies: Brings about the heat so you can adjust depending on how spicy you like it. 
• Cashews: Blended in to give the gravy a naturally rich, creamy texture without using cream.
• Ice Cubes: Helps the green paste stay vibrant by keeping the herbs cool while grinding.
• Whole Spices: Green cardamom, cloves, and cinnamon add warmth and aroma right at the start of cooking.
• Aromatics: Finely chopped onions plus ginger–garlic paste build the savoury base of the gravy.
• Seasonings: Water, salt, crushed pepper, garam masala, and kasuri methi round out the flavours and balance the dish beautifully.

Richa’s Top Tips

• Keep the greens bright: Grind the coriander, mint, and palak with ice cubes. This little trick keeps the colour fresh and green instead of dulling while cooking.
• Don’t skip the marinade: Even 20–30 minutes makes a huge difference. The curd softens the chicken and helps the flavours cling better.
• Roast the chicken briefly: When you add the marinated chicken to the pan, roast it on high heat for a minute or two. This helps seal in juices and gives the gravy a deeper flavour.
• Adjust water wisely: Add water little by little so the gravy turns out to be thick, not watery

Frequently Asked Questions

Storage Tips

• Fridge: Hariyali Chicken stays well in an airtight container for up to 2 days. Reheat it on low heat with a splash of water or milk so the gravy stays soft and creamy.
• Freezer: You can freeze it for up to a month. Thaw overnight in the fridge and warm gently on the stove. The colour may darken slightly but the flavour stays great.
• Storing the green paste: If you want to prep ahead, make the green paste and freeze it in small portions. It stays fresh for 2–3 weeks and makes cooking much quicker.
• Avoid boiling after reheating: Overheating can dull the green colour and make the chicken tough. Keep the heat low and slow.

Serving Ideas

Hariyali Chicken pairs beautifully with simple sides that let the herby flavour shine. Here are some recipes from the blog you can serve it with:

Perfect with Indian Breads

• Garlic Naan: soft, buttery, and great for scooping up that green gravy.
• Lachha Paratha: flaky layers that taste amazing with creamy chicken curries.

Great with Rice

• Jeera Rice: light and aromatic, perfect for balancing the herbs and spices.
• Vegetable Pulao: adds a bit more colour and texture to your meal.

For a Bigger Spread

• Dal Tadka: for a cozy, comforting combo.
• Indian Raita: a simple, homely side dish that pairs beautifully with fresh herb-based curries.
• Kachumber Salad: fresh, crunchy, and helps brighten the meal.

Customisation Ideas

• Swap the protein: Use paneer, mushrooms, tofu, prawns, or even soya chunks for a vegetarian or lighter version, the green marinade tastes amazing on all of them.
• Turn it into a grill recipe: Use the same marinade and grill the chicken (or paneer) on a grill pan or tandoor for a smoky, tikka-style twist.
• Make it creamy: Add 1–2 tablespoons of cashew cream or coconut milk toward the end for a richer, restaurant-style gravy without changing the flavour too much.
• Dry version option: Cook off the water and finish with a squeeze of lemon to turn this into a dry, starter-style Hariyali Chicken which is great for wraps or platters.

Now it’s over to you. Go ahead & try this at your home, don’t forget to tag me on Instagram @my_foodstory when you do. I’d love to see your Hariyali Chicken and how you make it your own!

Watch Hariyali Chicken Recipe Video

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Hariyali Chicken

This Hariyali Chicken is juicy, flavorful, and cooks up quickly, making it perfect for weeknight dinners as well as special occasions.

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 portions

Calories 334kcal

Author Richa

Ingredients

For marination

• 500 grams bone-in or boneless chicken
• 3 tablespoons curds whisked
• ¼ teaspoon turmeric powder
• ½ teaspoon salt

Green paste

• 1 cup coriander leaves 70 gms
• ½ cup mint leaves 10 gms
• 3 palak leaves
• 3-4 green chillies
• 1 tablespoon cashews soaked in water
• 4-5 ice cubes

For gravy

• 3 tablespoons oil
• 3 green cardamoms
• 2 cloves
• 1 inch dalchini
• ½ cup finely chopped onions
• 1 tablespoon ginger garlic paste
• ½ cup water
• ½ teaspoon salt
• ¼ teaspoon pepper crushed
• ¼ teaspoon garam masala powder
• ¼ teaspoon roasted & crushed kasuri methi

Instructions

Chicken marination:

• Add all ingredients listed for Marination to a bowl, give a good toss and set aside to marinate for 20-30 minutes.
  500 grams bone-in or boneless chicken, 3 tablespoons curds, ¼ teaspoon turmeric powder, ½ teaspoon salt

Green paste:

• Add all the ingredients for the green paste to a mixer grinder and grind to a smooth paste.
  1 cup coriander leaves, ½ cup mint leaves, 3 palak leaves, 3-4 green chillies, 1 tablespoon cashews, 4-5 ice cubes

Hariyali gravy:

• Heat oil in a kadai or pan, add whole spices – cardamoms, cloves, dalchini and saute on low for a few seconds. Add chopped onions and heat fry for 2-3 minutes on low till they turn translucent. Add ginger garlic paste and fry on low till they golden brown.
  3 tablespoons oil, 3 green cardamoms, 2 cloves, 1 inch dalchini, ½ cup finely chopped onions, 1 tablespoon ginger garlic paste
• Add marinated chicken and roast on high for 1-2 minutes till the chicken gets coated with the aromatics.
• Add ground green paste and saute for 1-2 minutes. Add water, salt, pepper and cook on low for 20-25 minutes till the chicken is cooked well. Add garam masala powder, kasuri methi, cook for 5 minutes and serve.
  ½ cup water, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garam masala powder, ¼ teaspoon roasted & crushed kasuri methi

Video

Nutrition

Calories: 334kcal | Carbohydrates: 8g | Protein: 16g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 834mg | Potassium: 272mg | Fiber: 3g | Sugar: 2g | Vitamin A: 647IU | Vitamin C: 9mg | Calcium: 121mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Hariyali Chicken appeared first on My Food Story.

If you are looking for a delicious, nutrient-packed spin on traditional sourdough, this Sourdough Sweet Potato Loaf is about to become your new favorite bake.  Combining the tangy complexity of sourdough with the natural sweetness and moisture of roasted sweet potatoes, this loaf is perfect for breakfast toast, warm fall dinners, or simply enjoying it...

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The post Sourdough Sweet Potato Loaf appeared first on Zesty South Indian Kitchen.

Sambar Vada is nothing but medhu vadai dunked in hot sambar with chopped raw onion and coriander leaves. Sambar Vada is recipe made with basic ingredients. It's just crispy medu vadas soaked in hot sambar till they turn all soft and juicy. The vadas soak up sambar for few minutes, it turns soft inside but still holds a tiny bite outside makes it so tasty.

This dish is very common for breakfast or evening tiffin in lot of South Indian homes and small hotels. You will mostly see it in the menu along with idli, dosa, pongal. It tastes the best when both vada and sambar are hot and fresh. Even leftover vadas works nicely for this. Just pour hot sambar and add onion on top, it will feel like a new dish again.

About Sambar Vada

Sambar Vada is basically a simple tiffin where medu vadas are soaked in hot sambar till they turn soft and absorb all that flavor. These vadas are made with urad dal batter mixed with onion, curry leaves and pepper, then shaped in the center and fried till golden. They soak the sambar, and becomes soft, juicy and very comforting to eat.

The nice thing here is the mix of textures. You get the soft soaked vada, a slightly thick sambar and that crunchy bite from raw onions. A small spoon of ghee or some coriander gives a good aroma also. For this recipe, hotel style sambar works well because the flavor is a bit stronger. It should not be very thick or very thin, so it coats the vadas nicely.

You can soak the vadas first in thin sambar and then pour little thick sambar on top if you want more. You can add grated carrot, coconut or little ghee also if you like richer taste. If you want very soft vadas, soak a bit longer. If you want them slightly firm, soak less time and serve quickly.

I usually make Sambar Vada on weekends when I get time to soak and grind the dal properly. It becomes a filling meal so no need for too many sides also. It is simple but tastes really homely.

Usually in hotels they use leftover medhu vadai(they make for morning breakfast) for making sambar vadai.I love sambar vadai only in selected hotels, amma loves sambar vadai so thought of trying it at home when I made hotel sambar.It is very easy to make ,so do try this at home and enjoy!

Sambar Vada Ingredients

• Urad dal - I soak it for a few hours and grind it smooth. It gives the fluffy texture for vadas. Whole or split urad without skin both work.
• Big onion - I add finely chopped onion in batter for mild sweetness. Small onions give stronger flavor, so you can use that too.
• Curry leaves - I tear them slightly so the aroma spreads well in the batter. Use fresh ones for better taste.
• Whole pepper - I add whole pepper for tiny crunchy bites. Sometimes I crush lightly if I don't want full peppercorns.
• Hotel sambar - I use slightly thin hotel-style sambar for soaking and little thick sambar for topping.
• Onion - I add raw chopped onions for crunch. Rinsing once makes the sharpness less.
• Coriander leaves - I add lots of fresh coriander for color and that herby taste.

Why This Recipe Works

• This recipe uses basic pantry ingredients but gives hotel-style taste.
• Vadas turn soft and absorb sambar beautifully.
• It's a perfect way to use leftover vadas.
• It has fresh onions and coriander, add nice crunch.
• You can adjust spice, thickness and soaking time easily accordingly.

Similar Recipes

• Sambar
• Arachuvitta Sambar
• Medhu Vadai
• Idli Sambar
• Hotel Sambar

How to make Sambar Vada Step by Step

1.Rinse urad dal twice, then soak for 2 to 3 hours at least.

2.Then add it to wet grinder. Grind it with very little water. Grind it to a thick batter. Scrap the sides every now and then.Grind it for at least 30 minutes. When you take a pinch of the batter and put it in water, it should float that's the right consistency. The batter should be more like butter very smooth and light.

3.Now transfer the batter to a mixing bowl, add chopped onion, curry leaves and whole pepper, Mix well. Add required salt.

4.Now take a lemon sized ball, using your thumb finger make a small hole in the center like shown.

5.Heat oil, add the vadai into the oil.Similarly make other vadais too. As I used my small kadai I fried only 2 vadais at a time. Fry till golden.Prepare all the vadais similarly and make it ready.

6.Now take ¼ cup sambar in a bowl, add little hot water and dilute it.

7.Now add the prepared vadais into the diluted sambar, soak it for 2 minutes,then take it out and place it in the serving plate.

8.Now pour thick hot sambar over it. Add chopped onion, sprinkle chopped coriander leaves.

Serve hot!

Expert Tips

• Soaking - I just soak the urad dal for 2-3 hours and grind with very little water. Batter should be fluffy, helps vadas puff nicely.
• Batter consistency - I keep the batter thick. If you drop a small bit in water and it floats, it's correct.
• Shaping the vadas - I wet my hands slightly before shaping. Makes it easier to form the hole and slide into oil.
• Frying - Don't fry on high flame, it browns outside but stays raw inside. Medium heat gives even color.
• Sambar thickness - I keep soaking sambar little thin and topping sambar slightly thick. Always pour hot sambar so vadas absorb well.

Serving and Storage

Serve hot for breakfast, brunch or evening tiffin with coffee or tea. For guests, keep vadas ready and just heat sambar before serving. Leftover vadas can be stored in airtight box and reheated on tawa or oven. Once soaked, better to finish the dish the same day.

FAQS

1.Can I use leftover vadas?

Yes, just warm them slightly and soak in hot sambar.

2.Can I make this without onions?

Yes, skip onions in both batter and garnish. Curry leaves and pepper give enough flavor.

3.What if my batter becomes runny?

Add a little rice flour or rava, but don't add too much. Next time grind with less water.

4.Can I use any sambar?

Yes, regular sambar works. Keep it not too thick so vadas absorb better.

5.How long should I soak the vadas?

Usually 2-3 minutes is enough. If you want softer vadas, soak a bit longer.

If you have any more questions about this Sambar Vada Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sambar Vada Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

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Sambar Vada Recipe

Sambar Vada is nothing but medhu vadai dunked in hot sambar with chopped raw onion and coriander leaves. Sambar Vada is recipe made with basic ingredients. It's just crispy medu vadas soaked in hot sambar till they turn all soft and juicy. The vadas soak up sambar for few minutes, it turns soft inside but still holds a tiny bite outside makes it so tasty.

Course Breakfast, Snack

Cuisine Indian

Keyword hotel sambar recipe, idli sambar, idli sambar recipe, sambar, sambar recipes, snack recipes, Vada

Prep Time 3 hours hours

Cook Time 20 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 3 plates

Calories 276kcal

Author Sharmilee J

Ingredients

• ½ cup urad dal
• 2 tablespoon big onion finely chopped
• 1 tablespoon curry leaves finely chopped
• 1 teaspoon whole pepper
• 1 cup hotel sambar
• salt to taste

FOR GARNISH:

• 2 tablespoon big onion finely chopped
• 2 teaspoon coriander leaves finely chopped

Instructions

• Rinse urad dal twice, then soak for 2 to 3 hours at least.
• Then add it to wet grinder & grind it with very little water to a thick batter. Scrap the sides every now and then.
• Grind it for at least 30 minutes. When you take a pinch of the batter and put it in water, it should float that's the right consistency. The batter should be more like butter very smooth and light.
• Now transfer the batter to a mixing bowl, add chopped onion, curry leaves and whole pepper. Mix well. Add required salt.
• Now take a lemon sized ball, using your thumb finger make a small hole in the center like shown.
• Heat oil, add the vadai into the oil. Similarly make other vadais too. As I used my small kadai I fried only 2 vadais at a time. Fry till golden.
• Prepare all the vadais similarly and make it ready.
• Now take ¼ cup sambar in a bowl, add little hot water and dilute it.
• Now add the prepared vadais into the diluted sambar, soak it for 2 minutes, then take it out and place it in the serving plate.
• Now pour thick hot sambar over it.
• Add chopped onion, sprinkle chopped coriander leaves.
• Serve Sambar Vada hot!

Notes

• Soaking - I just soak the urad dal for 2-3 hours and grind with very little water. Batter should be fluffy, helps vadas puff nicely.
• Batter consistency - I keep the batter thick. If you drop a small bit in water and it floats, it's correct.
• Shaping the vadas - I wet my hands slightly before shaping. Makes it easier to form the hole and slide into oil.
• Frying - Don't fry on high flame, it browns outside but stays raw inside. Medium heat gives even color.
• Sambar thickness - I keep soaking sambar little thin and topping sambar slightly thick. Always pour hot sambar so vadas absorb well.

Nutrition

Serving: 75g | Calories: 276kcal | Carbohydrates: 49g | Protein: 19g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 43mg | Potassium: 39mg | Fiber: 16g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 200mg | Calcium: 97mg | Iron: 4mg

The post Sambar Vada appeared first on Sharmis Passions.

Crème Brûlée Recipe

Crème Brûlée is a classic French dessert that looks elegant but is easy to make at home. You only need cream, milk, sugar and some cornstarch to get that smooth custard texture. This Crème Brûlée recipe gives you a silky custard with a proper caramel crust. The dessert tastes rich but feels light because the...

READ: Crème Brûlée Recipe

The best Friendship tea recipe with tang also known as Russian Friendship tea or tang tea. This is a cozy, old fashioned friendship tea recipe is an instant spiced tea mix made with Tang, instant tea, lemonade mix and warm spices. If you grew up in the era of church cookbooks, potlucks and handwritten recipe cards, there’s a good chance you’ve met this cozy classic Russian Friendship Tea.

This old-fashioned Friendship Tea recipe with Tang is a sweet, citrusy, spiced instant tea mix that you stir into hot water whenever you want a warm hug in a mug. It tastes like orange and lemon with gentle black tea and just enough cinnamon and cloves to feel like winter and holidays in one sip.

I was introduced to this instant spiced tea recipe in 90’s in a brunch time gathering in Air Force mess. A warm and cozy drink and then I got the recipe from the mess library in an old cook book and since that time this russian spiced tea is my winter essential.
I love keeping a big jar of this friendship tea mix in my pantry during the colder months. It’s perfect for last minute guests, late night something warm cravings, and it doubles as the easiest homemade holiday gift. You mix everything once, store it in jars, and then just stir a spoonful into hot water whenever you want a cup.

What Is Friendship Tea or Russian Tang Tea Recipe ?

Friendship Tea is an old school American drink mix that became popular in the 1960s–80s. You’ll also see it called:

• Russian Friendship Tea
• Instant Russian Tea Mix
• Tang Tea
• Spiced Tea Mix with Tang

Despite the Russian name, this is not a traditional Russian recipe. It’s a very American pantry treat. The base is simple:

• Instant tea powder
• Tang orange drink mix
• Lemonade drink mix
• Warm spices like cinnamon and cloves

You stir all the dry ingredients together to make an instant spiced tea mix, store it in a jar, and then mix it with hot water to serve.

It’s called friendship tea because the recipe was often shared between friends, and people gifted jars of the mix at Christmas, church events, and neighborhood gatherings. It’s one of those nostalgic recipes from grandma’s kitchen.

If you’re as tea-obsessed as I am, don’t miss my other tea recipes from soothing herbal blends to classic masala chai.

Why You’ll Love This Friendship Tang Tea Recipe

Here’s why this friendship tea recipe with Tang deserves a spot in your winter rotation:

• Instant comfort: Just add hot water. No brewing, steeping or babysitting a teapot.
• Nostalgic flavor: Sweet-tart orange and lemon, gentle black tea, warm cinnamon and cloves… it tastes like holiday season in a mug.
• Perfect holiday gift: Fill Mason jars with the mix, tie a ribbon, add a cute tag and you’ve got a thoughtful DIY food gift.
• Customizable: Easily make it decaf, lighter on sugar, or extra spiced.
• Pantry-friendly: Everything is shelf-stable and lives in your pantry. It’s ideal for winter or for gifting.

If you love cozy winter drinks, you might also enjoy my best homemade hot chocolate recipe for a rich, creamy chocolate treat.

Friendship Tea Ingredients

Here’s what you need to make this friendship tea with Tang and instant tea.

• Instant tea powder: Use unsweetened instant black tea for best control over sweetness. You can use regular or decaf depending on how caffeine-friendly you want this to be.
• Tang orange drink mix: This is the classic orange-flavored powdered drink mix. It gives that bright, nostalgic orange flavor.
• Lemonade drink mix: A powdered lemonade drink mix (like the classic-style ones) adds tangy lemon flavor and some extra sweetness.
• Ground cinnamon: Warm, cozy spice that makes this tea feel like fall and winter.
• Ground cloves: Cloves add a deeper, slightly spicier warmth. A little goes a long way, so measure carefully.

Note: Since We do not have instant black tea powder, I used instant lemon Iced tea mix so I skipped lemonade mix altogether.

Variations of Friendship Tea Recipe

You can make the classic friendship tea or add a twist:

• Ground cardamom or allspice: ¼ to ½ teaspoon For a slightly more complex spice profile.
• Extra sugar: 2–4 tablespoons (if needed) Only if you’re using unsweetened lemonade mix and want a sweeter cup.
• Red hot cinnamon candies: a small handful of hot cinnamon candies are also added in some vintage versions of Russian friendship tea. If you add cinnamon candies, reduce the ground cinnamon slightly so it doesn’t become overpowering.

How to Make Friendship Tea Mix

This instant Russian tea mix is incredibly easy to put together. You’ll spend more time smelling the spices than actually working.

Step by Step Instructions

• Combine the dry ingredients
  • In a large mixing bowl, add: 1 cup instant tea powder, 2 cups Tang orange drink mix, 1 cup lemonade drink mix, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves
  • If you’re using any optional spices (cardamom, allspice) or a bit of extra sugar, add them now.
• Whisk until evenly mixed
  • Use a whisk or a large spoon to thoroughly mix everything until the color is uniform and there are no streaks of tea or spices.
  • Optional: Pulse the mixture in a food processor in small batches if you want a super-fine, more instant
  • powder. This also helps the spices distribute evenly.
• Store the mix
  • Transfer the friendship tea mix into clean, dry, airtight jars or containers.
  • Label with the name and date. I also like to write the serving directions right on the jar: Stir 1 tablespoon mix into 6–8 oz hot water.

How to Make a Cup of Friendship Tea

Now the fun part making the actual friendship tea.

• Add the mix
  • Add 1 tablespoon of friendship tea mix to a mug.
  • For a bigger mug (10–12 oz), start with 1½–2 tablespoons.
• Pour in hot water
  • Pour 6–8 oz (about ¾–1 cup) of hot water over the mix. Just-off-boiling water works best.
• Stir and taste
  • Stir until everything is dissolved.
  • Taste and adjust: Add a little more mix if you like it sweeter or stronger. Add more hot water if you want it lighter.
• Stir again halfway through
  • The spices can slowly settle at the bottom of the cup. Give your tea a quick stir halfway through drinking to bring that flavor back up.

Iced Friendship Tea Recipe

For making iced friendship tea recipe:

1. Dissolve the mix in a small amount of hot water (so it fully dissolves).
2. Top up with cold water and ice.
3. Stir well and adjust the amount of mix to taste, it makes a very refreshing citrusy iced tea.

Variations & Substitutions

This Russian Tea recipe is very forgiving. Here are some ways to tweak it.

Lightened-Up / Less Sweet Friendship Tea

If you want to reduce the sweetness:

• Use a slightly smaller amount of Tang (for example, 1¾ cups instead of 2).
• Choose unsweetened lemonade mix and add just enough sugar or sweetener to match your taste.
• Start with 1 tablespoon of mix per cup of water and see if you’re happy with that before adding more.

Sugar Free or Low Sugar Friendship Tea

You can experiment with sugar-free drink mixes: For this use sugar free orange drink mix instead of Tang and sugar free lemonade drink mix. Keep the same amount of instant tea and spices.

Decaf Friendship Tea

If you want to sip this at night swap the regular instant tea for decaf instant tea. Everything else stays the same.

If You Can’t Find Instant Tea

If you can’t find instant tea or iced tea powder you can still make Friendship tea without Instant Tea powder with brew tea method.

Making Friendship Tea Recipe with Brewed Tea

• Prepare a strong pot of black tea 2–3 times your usual strength.
• In a mug, stir together Tang + lemonade mix + spices first, then pour the hot brewed tea over the top.
• It won’t be an instant mix in a jar, but you’ll still get the same flavor profile.

How to Gift Friendship Tea Mix | Edible Gift Idea

• Spoon the friendship tea mix into small 8 oz Mason jar or pretty glass jar.
• Add a tight-fitting lid.
• Tie a ribbon or twine around the neck of the jar.
• Attach a simple tag with directions, for example:Friendship Tea Mix
  Stir 1 tablespoon mix into 6–8 oz hot water.
  Store in a cool, dry place. Best within 6–12 months.

How Much Friendship tea Instant Mix Does One Batch Make?

Depending on the jars you use, one batch (with the measurements in this post) will roughly fill:

• About 2 small jars (8 oz each), or
• 1 medium jars (12–16 oz)

This makes them perfect holiday gift for:Teacher gifts, Neighbors, Co-workers, Hostess gifts, Book club or church gathering favors.

Storage & Shelf Life

Because everything in this friendship tea mix is dry and shelf-stable, it keeps well when stored properly.

• Store the mix in airtight jars or containers and keep it in a cool, dry place, away from heat and moisture.
• Make sure you always use a completely dry spoon to scoop out the mix.

How long does friendship tea mix last?

• For best flavor, use within 6–12 months.
• Over time, the spices may lose a little bit of their intensity. If the mix is still dry and smells fine, you can simply use a little more in your mug to get the same flavor.

On gift jars, I like to write a simple Best by date about 9–12 months from the day I make it.

Serving Ideas & Pairings

This old fashioned friendship tea recipe is made for cozy moments. Here are a few ways to serve it:

• With cookies especially shortbread, sugar cookies, or simple spiced cookies.
• Alongside quick breads like pumpkin bread, banana bread, or cranberry-orange loaf.
• As a warming drink at holiday parties or casual get-togethers.
• In a slow cooker for a crowd: add hot water and friendship tea mix to a slow cooker on warm and let guests ladle their own.

For adults, you can also:

• Add a small splash of whiskey, rum or brandy to a mug of hot friendship tea for a cozy evening treat.

Friendship Tea FAQs

More Such Recipes

• Masala Tea Recipe (Spiced Indian Chai Latte)
• Cinnamon tea recipe
• Turmeric Ginger Tea Recipe
• Golden Milk Recipe (Turmeric Latte)
• Mulled Wine Recipe
• Starbucks Medicine Ball tea recipe 
• Chai latte powder
• Tummy Tea Recipe
• Butterfly Blue Pea Iced Tea Recipe
• Hibiscus Tea

Watch Video

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Friendship Tea Recipe with Tang | Russian Tea Instant Spiced Tea Mix

Old-fashioned Friendship Tea recipe with Tang, instant tea, lemonade mix, and warm spices. This instant spiced tea mix is perfect for cozy winter evenings and makes a beautiful homemade holiday gift.

Course Appetizer, drink, Drinks

Cuisine American, Russian

Keyword friendship tea, friendship tea recipe with Tang, friendship tea Tang, homemade tea mix gift, instant Russian tea mix, instant spiced tea mix, Russian friendship tea

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 40

Calories 21kcal

Author Rekha Kakkar

Ingredients

• 1 cup instant black tea powder regular or decaf, unsweetened
• 2 cups Tang orange drink mix
• 1 cup lemonade drink mix powdered
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves

Instructions

Combine the dry ingredients

• In a large mixing bowl, add the instant tea, Tang, lemonade mix, ground cinnamon and ground cloves. Add optional cardamom or allspice, and sugar if using.

Mix well

• Whisk until everything is evenly combined and the color is uniform. The spices should be well distributed throughout the mix.

Store the mix

• Transfer the friendship tea mix to clean, dry, airtight jars or containers. Label with the name, date, and serving directions.

To make a cup of friendship tea

• Add 1 tablespoon of friendship tea mix to a mug. Pour 6–8 oz hot water over the top and stir until dissolved. Taste and adjust, adding a bit more mix for a stronger, sweeter tea or more hot water for a milder cup.

Video

Notes

Sweetness: This recipe is moderate in sweetness by design. If you prefer it sweeter, increase the Tang slightly or add a few tablespoons of sugar to the mix.
Decaf option: Use decaf instant tea so you can enjoy this spiced tea in the evening.
Sugar-free variation: Swap the Tang and lemonade mix for sugar-free versions and adjust the amount of mix per cup to taste.
Gift idea:
Spoon the mix into small jars, decorate with ribbon and a tag, and include the directions: “Stir 1 tablespoon mix into 6–8 oz hot water.”
Iced version:

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.001g | Sodium: 3mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.03mg

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Whole wheat fruit and nut cake is a healthy, delicious and wholesome version of the classic Christmas cake. It is made with whole wheat flour and jaggery, which makes the cake naturally nutritious and tastes really light. Whether baking for special occasions, wanting to make it as a gift or enjoy as a snack, this...

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Pinwheel Sandwich Recipe

Pinwheel sandwiches are a fun, colorful and easy finger food snack. I often make them when I want something light but filling, especially on warm days. These small rolls look impressive but come together with simple ingredients. You can customize the Pinwheel Sandwich fillings based on what you have at home. Kids also enjoy them...

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Snowball Cookies are rich, buttery and delicious cookies that just melts in the mouth. These are also called as Mexican wedding cookies / Russian tea cakes. Snowball Cookies are one of the easiest Christmas cookies that you can try with just few ingredients. Learn to make the perfect classic version of Snowball Cookies with the help of step by step pictures and video.

If you are a beginner and want to try cookies for Christmas then this snowball cookies are just perfect for you. These are easy, simple to make and tastes so delicious that every one will fall for it. These cookies are slightly soft, melt-in-the-mouth texture and snowy white appearance.

About Snowball Cookies

Snowball cookies, also known as Mexican wedding cookies or Russian tea cakes, are rich and delicious. They are traditionally made with simple ingredients like butter, flour, powdered sugar, and finely chopped nuts, giving them a rich, nutty flavor. These cookies are a perfect classic holiday treats.

These melt in the mouth snowball cookies are perfect for holiday gatherings, or for party get together or as just sweet treats. Snowball cookies are one of the traditional cookies that is included in Christmas baking.

Classic Snowball Cookies are made using flour, butter, icing sugar, vanilla essence and pecans. These cookies are made with a simple dough then rolled to make balls and baked until golden and then rolled in icing sugar to resemble little snowballs hence the name snowball cookies.

The main difference between melting moments and the Mexican wedding cookies is : Both are round balls coated with icing sugar, both are shortbread like cookie that rely on butter as one of the main ingredients. But there are a few differences between these two cookies: one is that Mexican Wedding Cakes(Cookies) contain chopped/ground nuts, and melting moments is that it replaces some of the flour with corn flour so the cookies really "melt-in-your-mouth".

These cookies just vanish in few minutes and no wonder this cookie is popular all over the world. The taste of these cookies is just awesome and I am sure this recipe is going to be my keeper. Don't give excuses and bake these cookies, and I am sure you will love them as much as me and my family did!

Snowball Cookies Recipe Video

Similar Recipes

• Fruit Cookies
• Basic cookie dough
• Ragi cookies
• Nutella cookies
• Shortbread cookies

Snowball Cookies Ingredients

• Flour -  All purpose flour or maida is used for this recipe. For a healthy alternate you can use wheat flour too but taste and texture slightly varies.
• Icing Sugar - Icing sugar is used in these classic cookies. But you can replace it with powdered sugar too.
• Butter - Room temperature butter is used for best results. If you have cold butter, bring it to room temperature and use it.
• Nuts - Pecans are usually used but you can also use almonds or walnuts too.
• Flavoring - Vanilla essence is the only flavoring used here.

How to make Snowball Cookies Step by Step

1.Add ½ cup pecans to a baking tray. Preheat oven at 160 DEG C for 10 minutes.

2.Bake in preheated oven at 160 DEG C for 5 minutes. The nuts will become crispy.

3.Chop them finely or coarse grind it and set aside.

4.To a mixing bowl : add ½ cup butter and ¼ cup icing sugar.

5.Cream it well then add 1 teaspoon vanilla essence and ⅛ teaspoon salt.

6.Give a quick mix then add 1 cup flour.

7.Mix well with a spatula first until no dry flour is seen.

8.Add chopped pecans.

9.Mix and make a dough - do not knead. Just bring them all together using your finger tips that is just enough.

10.Cling wrap the dough and refrigerate for at least 30 minutes.

11.Then remove from fridge and open. Scoop out the dough using 1 tablespoon measure for even sized cookies.

Preheat oven at 177 DEG C for 10 minutes.

12.Roll in between your palms.

13.Roll it just like a ball. Repeat to finish the dough.

14.Lay a parchment paper on the baking tray. Place the cookies 2 inch apart from each other.

15.Bake in preheated oven at 177 DEG C for 12-15 minutes or until the cookies are golden.

16.Cookies are done. They may be soft when hot but will harden after cooling down so do not over bake.

17.See the base it golden this is perfect.

18.Add ½ cup icing sugar to a bowl. When the cookies are still warm add a cookie in it.

19.Roll over until the icing sugar coats well, tap to remove excess. I used a fork to do this which was easy.

20.Repeat to finish for all the cookies. Arrange them on a wire rack.

21.Now again double coat it. Add each cookie to the bowl.

22.Roll over to coat well.

23.Arrange them on a wire rack cool down completely then store in a clean airtight jar.

24.Snowball cookies are ready to be enjoyed!

Enjoy rich, buttery delicious cookies!

Expert Tips

• Texture - The cookies are rich, buttery and has a melt in the mouth texture.The cookies bake very pale - only bottoms should be slightly golden. If tops become brown, they're over baked and may crack or turn dry.
• Nuts - The nuts give a very nice addition so don't skip it. Toasting the nuts adds flavor and crunch so do not miss this step. You can add 1 cup pecans too. Crush it coarsely or fine chop the nuts. It is easy to chop when it is crisp.
• Keeping in fridge - I usually keep the baking tray with cookie balls in fridge for 10 minutes before baking to avoid spreading of cookies.
• Icing Sugar - Sift the powdered sugar to avoid lumps.
• Butter - Use butter at room temperature for best results. I used unsalted butter so added salt. If you are using salted butter then you can skip salt.
• Coating - Coat the cookies twice for the icing sugar to coat well. First coat while cookies are warm, sugar melts slightly and sticks well. Second coat it after fully cooled to give the beautiful snowy look.

Serving & Storage Suggestion

Snowball cookies keeps well in room temperature for 3 days if stored in a airtight container. However you can freeze the unbaked cookie dough for up to 3 months. When you need to bake, thaw the dough then proceed with the process.

FAQS

1.What is Snowball cookies? Why is it named so?

Snowball cookies are rich, buttery cookies made using flour, butter, sugar, vanilla essence and nuts. They are baked round balls coated in icing sugar which resembles snow balls hence the name snowball cookies.

2.Can I replace icing sugar with powdered sugar?

Yes you can replace icing sugar with powdered sugar but make sure it is fine.

3.How to store snowball cookies?

Snowball cookies keeps well for up to 3 days at room temperature in a airtight jar and up to 2 weeks if refrigerated.

4.Do Snowball Cookies contain eggs?

No. Traditional snowball cookies are naturally eggless, which gives them their crumbly, tender texture.

5.Can I make them without nuts?

Yes! Simply skip the nuts. Add 1-2 tablespoons extra flour if the dough feels too soft.

If you have any more questions about this snowball cookies recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this snowball cookies recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Snowball Cookies Recipe

Snowball Cookies are rich, buttery and delicious cookies that just melts in the mouth. These are also called as Mexican wedding cookies / Russian tea cakes. Snowball Cookies are one of the easiest Christmas cookies that you can try with just few ingredients. Learn to make the perfect classic version of Snowball Cookies with the help of step by step pictures and video.

Course Baking

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword Baking, baking recipes, biscuit recipes, christmas recipes, cookie recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20 Cookies

Calories 106kcal

Author Sharmilee J

Ingredients

• 1 cup flour
• ½ cup unsalted butter
• ¼ cup icing sugar
• ½ cup pecans
• 1 teaspoon vanilla essence
• ⅛ teaspoon salt

For the topping:

• ½ cup icing sugar

Instructions

• Add ½ cup pecans to a baking tray. Preheat oven at 160 DEG C for 10 mins.
• Bake in preheated oven at 160 DEG C for 5 minutes. The nuts will become crispy.
• Chop them finely or coarse grind it and set aside.
• To a mixing bowl : add ½ cup butter and ¼ cup icing sugar.
• Cream it well then add 1 teaspoon vanilla essence and ⅛ teaspoon salt.
• Give a quick mix then add 1 cup flour.
• Mix well with a spatula first until no dry flour is seen.
• Add chopped pecans.
• Mix and make a dough - do not knead. Just bring them all together using your finger tips that is just enough.
• Cling wrap the dough and refrigerate for at least 30 minutes.
• Then remove from fridge and open. Scoop out the dough using 1 tablespoon measure for even sized cookies.Preheat oven at 177 DEG C for 10 minutes.
• Roll in between your palms.
• Roll it just like a ball. Repeat to finish the dough.
• Lay a parchment paper on the baking tray. Place the cookies 2 inch apart from each other.
• Bake in preheated oven at 177 DEG C for 12-15 minutes or until the cookies are golden.
• Cookies are done. They may be soft when hot but will harden after cooling down so do not overbake.
• See the base it golden this is perfect.
• Add ½ cup icing sugar to a bowl. When the cookies are still warm add a cookie in it.
• Roll over until the icing sugar coats well, tap to remove excess. I used a fork to do this which was easy.
• Repeat to finish for all the cookies. Arrange them on a wire rack.
• Now again double coat it. Add each cookie to the bowl.
• Roll over to coat well.
• Arrange them on a wire rack cool down completely then store in a clean airtight jar.
• Snowball cookies are ready to be enjoyed!

Notes

• Texture - The cookies are rich, buttery and has a melt in the mouth texture.The cookies bake very pale - only bottoms should be slightly golden. If tops become brown, they're over baked and may crack or turn dry.
• Nuts - The nuts give a very nice addition so don't skip it. Toasting the nuts adds flavor and crunch so do not miss this step. You can add 1 cup pecans too. Crush it coarsely or fine chop the nuts. It is easy to chop when it is crisp.
• Keeping in fridge - I usually keep the baking tray with cookie balls in fridge for 10 minutes before baking to avoid spreading of cookies.
• Icing Sugar - Sift the powdered sugar to avoid lumps.
• Butter - Use butter at room temperature for best results. I used unsalted butter so added salt. If you are using salted butter then you can skip salt.
• Coating - Coat the cookies twice for the icing sugar to coat well. First coat while cookies are warm, sugar melts slightly and sticks well. Second coat it after fully cooled to give the beautiful snowy look.

Nutrition

Serving: 30g | Calories: 106kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 30mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 284IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.04mg

The post Snowball Cookies Recipe appeared first on Sharmis Passions.