Honey Joys are classic Australian no bake treats popular during Christmas and kids parties. Crunchy cornflakes coated with a sweet, buttery honey sugar syrup set in cupcake liners. These are very easy to make, simple yet tastes so delicious. They are known for their crisp texture, rich honey flavour, and buttery sweetness. They can be kept plain or decorated with nuts, chocolate or even sprinkles as you like it.

Honey Joys are popular at Christmas celebrations, children's parties, and school events as they have a good shelf life. Their tempting appearance, ease of preparation, and long shelf life makes them a favourite homemade snack. Honey Joys combine a light crunch with a warm, comforting sweetness that appeals to both kids and adults.

About Honey Joys

Honey Joys are classic and traditional Australian no bake dessert made using cornflakes, butter, honey and sugar. Made with such simple and easily available ingredients and still it tastes so good. They are made from cornflakes coated in a honey-butter sugar syrup and lightly baked until crisp, usually set in paper cupcake cases.

The main aim of baking these honey joys is to make them crisp and stay intact. The butter, honey and sugar mixture sets well with cornflakes casing in cupcake liners. After baking as the mixture cools, the syrup hardens, binding the cornflakes together into a sweet, crunchy cluster in cupcake or muffin liners. Kids love it so I make them once in a while especially during holiday season.

Honey Joys are known for their rich honey flavour, buttery aroma, and light yet satisfying crunch. Honey Joys are easy to prepare, require only a few basic ingredients, and do not need any advanced baking skills. Because of their bright, look and long shelf life, they are commonly made for Christmas celebrations, school events, bake sales, and children's parties.

First time I made these, I did not think it to be this addictive. Since then I make a big batch to store and save for kids snack box. Both my kids run behind me for this and keeping asking for more. Not only kids even elders will fall for it, do try this and enjoy as a holiday treat.

Honey Joys Video

Honey Joys Ingredients

• Cornflakes - The main ingredient that provides light and crunchy texture. They absorb the butter honey sugar mixture and become crisp when baked. Non-flavored cornflakes is best to use.
• Honey - Gives honey joys their distinctive natural sweetness and mild floral flavour, as well as helping to bind the cornflakes together.
• Sugar - Helps the mixture caramelise slightly during baking, creating a golden colour and firm, crunchy finish.
• Butter - Adds a rich taste and smooth texture to the syrup, enhancing flavour and preventing the mixture from becoming too hard.

Similar Recipes

• Chocolate Cornflakes
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Honey Joys Step by Step

1.Arrange cupcake or muffin liners in the muffin pan.

2.Add cornflakes to a mixing bowl.

3.To a sauce pan add 3 tablespoon butter(45 grams), 3 tablespoon + 1 teaspoon sugar(40 grams) and 1 tablespoon honey.

4.Cook in low medium heat. Keep stirring gently.

5.Keep cooking until it turns frothy like this. Switch off immediately.

6.Add it to cornflakes.

7.Mix it well.

8.Spoon the mixture into muffin cases.

9.Repeat to finish. I got around 7. Preheat oven at 150 deg C for 10 minutes.

10.Bake in preheated oven at 150 DEG C for 10 minutes.

11.Cool them completely then store.

Enjoy as a snack or dessert.

Expert Tips

• Cornflakes - Use fresh cornflakes for the best crisp and crunch. If they are old they may turn chewy.
• Melting syrup - Use low medium or low heat for melting. Take care not to burn the sugar so keep stirring in low flame, do not leave unattended.
• Boiling - Once the mixture turns frothy switch off. Do not over boil as the syrup may turn hard and will not be able to combine wit cornflakes.
• Coat cornflakes - Add the hot syrup immediately to the cornflakes and mix them gently until combined. Avoid crushing and breaking them. Whole flakes creates better texture and appearance.
• Fill the cases - Use medium sized liners. Fill the muffin or cupcakes cases loosely, do not press the mixture too tight. Light filling allows air gaps giving honey joys their classic crunchy bite.
• Baking - Bake at low temperature to avoid burning, it also helps them turn golden and crisp.
• Cooling - Cool completely then unwrap else it will be sticky. Store in a dry airtight container.

Serving and Storage

Honey Joys are best served when at room temperature when they are completely cooled and set. They are usually presented in cupcake or muffin liners. Can be served with nuts, chocolate or sprinkles as topping.

Store Honey Joys in an airtight container to maintain their crunch. Keep them in a dry cool place, away from heat and moisture. They stay fresh for 4-5 days at room temperature. Avoid refrigeration, as moisture can make them soft and sticky.

FAQS

1.Can I use flavored cornflakes?

Yes you can use but I would recommend using plain cornflakes for best taste and flavor.

2.Can Honey Joys be made without an oven?

Yes, the mixture can be set in cupcake cases without baking, but baked Honey Joys are crunchier.

3.Why did my Honey Joys turn hard?

This usually happens if the honey mixture is boiled or cooked for too long.

4. Are Honey Joys suitable for children?

Yes, they are kid-friendly and commonly made for school and party events.

5.Why are Honey Joys popular at Christmas?

They are easy to make, use simple ingredients, have a long shelf life, and can be decorated festively.

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

Tried this Honey Joys 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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Honey Joys Recipe

Honey Joys are classic Australian no bake treats popular during Christmas and kids parties. Crunchy cornflakes coated with a sweet, buttery honey sugar syrup set in cupcake liners. These are very easy to make, simple yet tastes so delicious. They are known for their crisp texture, rich honey flavour, and buttery sweetness. They can be kept plain or decorated with nuts, chocolate or even sprinkles as you like it.

Calories

Author Sharmilee J

Ingredients

• 2 cups cornflakes 112 grams
• 3 tablespoon butter 45 grams
• 3 tablespoon + 1 teaspoon sugar 40 grams
• 1 tablespoon honey 21 grams

Instructions

• Arrange cupcake or muffin liners in the muffin pan.
• Add cornflakes to a mixing bowl.
• To a sauce pan add 3 tablespoon butter(45 grams), 3 tablespoon + 1 teaspoon sugar(40 grams) and 1 tablespoon honey.
• Cook in low medium heat. Keep stirring gently.
• Keep cooking until it turns frothy like this. Switch off immediately.
• Add it to cornflakes.
• Mix it well.
• Spoon the mixture into muffin cases.
• Repeat to finish. I got around 7. Preheat oven at 150 deg C for 10 minutes.
• Bake in preheated oven at 150 DEG C for 10 minutes.
• Cool them completely then store.
• Enjoy as a snack or dessert.

Video

Notes

• Cornflakes - Use fresh cornflakes for the best crisp and crunch. If they are old they may turn chewy.
• Melting syrup - Use low medium or low heat for melting. Take care not to burn the sugar so keep stirring in low flame, do not leave unattended.
• Boiling - Once the mixture turns frothy switch off. Do not over boil as the syrup may turn hard and will not be able to combine wit cornflakes.
• Coat cornflakes - Add the hot syrup immediately to the cornflakes and mix them gently until combined. Avoid crushing and breaking them. Whole flakes creates better texture and appearance.
• Fill the cases - Use medium sized liners. Fill the muffin or cupcakes cases loosely, do not press the mixture too tight. Light filling allows air gaps giving honey joys their classic crunchy bite.
• Baking - Bake at low temperature to avoid burning, it also helps them turn golden and crisp.
• Cooling - Cool completely then unwrap else it will be sticky. Store in a dry airtight container.

The post Honey Joys Recipe appeared first on Sharmis Passions.

Christmas Cornflake Wreaths are little treats made with marshmallows, cornflakes, butter and shaped into small green wreaths. They look bright and festive and comes together in just few minutes perfect for this holiday season. These wreaths tastes lightly sweet with a soft chewy texture and a small crunch coming from the cornflakes.

You can make this when you want a quick snack that doesn't need baking or too much planning around. They store well in fridge well and stays soft because of the gooey base, so it's quite easy to keep. These are fun to make as a small family activity, and I usually prepare them when everyone feels like having something tiny but bit festive.

About Christmas Cornflake Wreaths

Christmas Cornflake Wreaths are a simple no-bake sweet made with butter, marshmallows and cornflakes mixed with little bit of green color. The mixture is shaped into tiny wreaths, and small candies are pressed on top to give that nice Christmas look. The texture stay lightly chewy while the cornflakes still add a crisp bite here and there.

Wreath cookies are fun treats that you can make for your kids during this festive season. I am sure kids will love it ! It is very easy and fun to make these wreath cookies, it just takes 10 minutes of your time to make this cute and delicious treat!

It's been a tradition to make these cornflake wreaths every year for Christmas. This recipe is quite popular during Christmas since it doesn't need oven or long cooking time at all. These wreaths stay firm once chilled, so you can arrange them easily on platter without trouble. You can make them in different sizes, and the green shade gives that cheerful holiday touch.

The flavor mainly comes from melted marshmallows and butter, while vanilla gives a warm small note which goes nice with everything. You can decorate with any red candy, and the whole wreath looks colorful without doing much effort. It's a recipe you can tweak by changing shades or using different candies also if you want.

I usually make these on Christmas Eve when I want something fast and not too heavy on stomach. Also kids enjoy making them.

Christmas Cornflake Wreaths Ingredients

• Cornflakes - I have used this as the crunchy base and it gives a light crisp texture. You can replace with rice krispies also for a softer kind of crunch.
• Marshmallows - I added this for the gooey hold and chewy sweetness, it bind everything nicely. You can use mini or big marshmallows, both works fine.
• Butter - I have used this to melt the marshmallows smoothly and add small rich flavor. You can swap with ghee too, but butter gives better taste mostly.
• Vanilla essence - I added this for mild flavor and it goes well with the marshmallow sweetness. You can use almond essence also if you prefer.
• Green food color - I have used this to color the mixture. You can use gel or natural color also.
• Red candies - I add on top for decoration and mild crunch. You can use gems or small candy pieces too if you like.

Similar Recipes

• Chocolate Cornflakes
• Fruit Cookies
• Basic cookie dough
• Nutella cookies
• Shortbread cookies

How to make Christmas Wreaths Step by Step

1.Measure your ingredients and get ready. To a sauce pan - add butter.

2.Melt it, now add marshmallows, add vanilla essence.

3.Then add green food color, keep cooking in low flame. The marshmallows will start melting.

4.When it is fully melted without any lumps, should be a goey liquid this is the right stage.

5.Add cornflakes give a quick mix so that it evenly coats it. Switch off

6.Allow it to cool for 2 minutes. Scoop out using a ice cream scooper.In a tray lay butter paper, add a scoop.

7.Dip your fingers in water, use your fingers to form wreath shape by making a hole in the center.It may stick so dip your fingers in water once then shape. Do not use more water then the cornflakes will become soggy. Make small wreaths.

8.Then take your candies and just press it to each wreath,it will stick to it. Chill it for an hour and enjoy!

Serve!

Expert Tips

• Melting stage - I make sure to melt marshmallows fully until smooth because lumps will make shaping little difficult and wreaths won't looks neat.
• Shaping time - I usually shape them when mixture is still warm because once it cools down it become tight and sticks a lot.
• Water - Try not to use too much water on your fingers, just dip once lightly so mixture doesn't turn soggy.
• Color - I add green color slowly and mix because it becomes too bright very easily, adjusting little by little works better.
• Candy pressing - I make sure candies are added when mixture is still soft so they stick properly and stays in place after chilling.

Serving and Storage

Serve them hot with other Christmas snacks or keep them chilled before serving for firmer bite. They go well with cookies, brownies or any holiday sweets. Store leftover in airtight box for two to three days and keep in fridge if you want them to stay firm. Reheat is not needed for this recipe, just keep in room temperature few minutes before eating.

FAQS

1.Can I skip marshmallows?

You can skip and use honey with brown sugar sauce but taste and texture will change little compared to marshmallows.

2.Can I make this in advance?

Yes you can make one day early and keep chilled, it stays fresh and firm without losing shape.

3.Can I use natural food color?

Yes you can use natural green shade but color may come lighter, still looks good for wreath shape.

4.Can I add different toppings?

Yes you can just add sprinkles, small stars or any colored candy pieces for extra decoration.

5.Can I make a bigger wreath?

Yes you can press the mixture into a bundt pan and make one large wreath for center piece, it looks nice for parties.

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

Tried this Christmas Cornflake Wreaths 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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Christmas Cornflake Wreaths Recipe

Christmas Cornflake Wreaths are little treats made with marshmallows, cornflakes, butter and shaped into small green wreaths. They look bright and festive and comes together in just few minutes perfect for this holiday season. These wreaths tastes lightly sweet with a soft chewy texture and a small crunch coming from the cornflakes.

Course Baking, sweet

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

Keyword 30 mins recipes, butter recipes, christmas recipes, cookie recipes, Festival, no cook recipes, vanilla recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 wreaths

Calories 99kcal

Author Sharmilee J

Ingredients

• 1 and ½ cups cornflakes
• 1 cup marshmallows loosely packed
• 2 tablespoon butter
• ¼ teaspoon vanilla essence
• few drops green food color
• few red candies I used M and M

Instructions

• Measure your ingredients and get ready. In a sauce pan - add butter.
• Melt it, now add marshmallows, add vanilla essence.
• Then add green food color, keep cooking in low flame.
• The marshmallows will start melting. When it is fully melted without any lumps, should be a gooey liquid this is the right stage.
• Add cornflakes give a quick mix so that it evenly coats it. Switch off.
• Allow it to cool for 2mins.
• Scoop out using a ice cream scooper. In a tray lay butter paper, add a scoop.
• Dip your fingers in water, use your fingers to form wreath shape by making a hole in the center. It may stick so dip your fingers in water once then shape. Do not use more water then the cornflakes will become soggy.
• Make small wreaths.
• Then take your candies and just press it to each wreath, it will stick to it.
• Chill it for an hour and enjoy Christmas Cornflake Wreaths!

Notes

• Melting stage - I make sure to melt marshmallows fully until smooth because lumps will make shaping little difficult and wreaths won't looks neat.
• Shaping time - I usually shape them when mixture is still warm because once it cools down it become tight and sticks a lot.
• Water - Try not to use too much water on your fingers, just dip once lightly so mixture doesn't turn soggy.
• Color - I add green color slowly and mix because it becomes too bright very easily, adjusting little by little works better.
• Candy pressing - I make sure candies are added when mixture is still soft so they stick properly and stays in place after chilling.

Nutrition

Serving: 25g | Calories: 99kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 91mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 2mg

The post Christmas Cornflake Wreath Cookies appeared first on Sharmis Passions.

Chocolate Cornflakes are a crunchy dessert made by mixing cornflakes with melted chocolate. This is one of those super quick desserts that you can make in just few minutes, perfect for christmas party too. It's nice for tea time, for kids snack box or even to serve for guests. Looks a bit fancy but actually very simple to make. You don't need any big cooking skill for this, just melt, mix and set and your chocolate cornflakes clusters are ready!

The best part about chocolate cornflakes is there is almost no cooking. You don't have to keep stove on for long, just melt the chocolate and you are done. Kids really love these bite-sized chocolate balls and even elders like to pop one or two with evening coffee. You can involve kids in the making, they will enjoy. They are not too sweet so you won't feel heavy after eating.

About Chocolate Cornflakes

Chocolate Cornflakes is made by first melting chocolate and mixing it with cornflakes and adding sprinkles on top. Then the mixture is scooped into small clusters and left to set until firm. You get a nice crisp from the cornflakes with soft chocolate coating - such a nice mix in each bite.

You can use chocolate chips or cooking chocolate, whichever you have. I use dark and milk chocolate mostly as it balances well and doesn't make it over sweet. If you like rich flavor, you can add few drops of vanilla essence too. For a festive look, sprinkle sugar beads or tiny colour sprinkles on top.

The recipe is flexible. You can keep it plain or add nuts and dry fruits too. You can even add roasted seeds, even small marshmallows for more indulgent version. You can even sprinkle a little sea salt on top for that sweet and salty taste. Totally your choice, just use whatever you like and whatever you have at home.

Chocolate Cornflakes Video

I usually make this when there is leftover cornflakes and nobody is eating it plain. Instead of wasting, I turn it into this cute little dessert. This chocolate cornflakes is very easy to make and will sure be loved by kids, just the setting time is more otherwise this is a very quick dessert that you can make to impress your guests.

My kids love christmas baking especially cookies, cakes and desserts like these. This is one of their favorites. It looks so rich and indulgent yet very easy and simple to make. I have used a mix of chocolate like milk and dark, you can change or adjust it according to your liking and preference.

Chocolate Cornflakes Ingredients

• Cornflakes - I have used plain unsweetened cornflakes. If you are using sweetened ones, you should reduce honey a bit. Crush lightly with hands before mixing so it coats well but still keeps some crunch.
• Chocolate - This is the main ingredient that coats the cornflakes. I usually use milk chocolate and dark chocolate for the balance. You can use entirely dark or milk chocolate too.
• Sprinkles - This is added for topping to make it look pretty and festive.

Why This Recipe Works

• It is very quick to make and you don't have to cook on stove for long.
• Made with very few ingredients you mostly have at home.
• Crunchy and soft together, so nice to bite.
• You can make for kids and adults - everyone will enjoy.
• You can store in fridge and enjoy for many days without losing taste.

Similar Recipes

• Linzer Cookies
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Chocolate Cornflakes Recipe Step by Step

1.First add water to a sauce pan and let it boil.

2.Add a heat proof mixing bowl on it. Make sure that the base of the bowl should not touch water. Now add ½ cup dark chocolate (100 grams) and ½ cup milk chocolate(100 grams).

3.Let it sit for few seconds then start mixing.

4.Keep mixing until it melts completely like this.

5.Switch off remove the bowl and add 2 cups cornflakes (112 grams).

6.Mix it well until chocolate coats evenly.

7.Spoon the mixture into muffin liners. I placed the liners inside the muffin pan to hold shape.

8.Add sprinkles on top.

9.Refrigerate for 30 minutes or until the chocolate is set.

Chocolate cornflakes is ready!

Expert Tips

• Melting chocolate - I have melted the chocolate using double boiler method as it melts it evenly. If you heat directly on stove it may burn or turn grainy, so better avoid that.
• Chocolate Consistency - It should be smooth and flowing so it coats cornflakes nice. If it gets too thick, just add small spoon of butter and mix to loosen it.
• Mixing - You should work fast once chocolate is melted. Mix cornflakes gently so they don't lose that crisp texture.
• Setting time - Keep in fridge for around 30 minutes - 1 hour so it sets firm. If weather is cool, you can just set outside too.
• Flavor twist - You can try adding pinch cinnamon powder for warmth or a bit of coffee powder for mocha kind of taste.

Serving and Storage

Serve it chilled or even at room temperature. It's nice as tea time snack, small dessert after lunch or dinner, or even for kids snack box. If packing for lunch box, just wrap each piece in butter paper so they don't stick together. Store in airtight container in fridge for up to 5 days. Take out just before serving so it stays crispy.

FAQS

1.Can I use milk chocolate / dark chocolate?

I would suggest to use a mix of dark chocolate and milk chocolate for a perfect balance. I used compound chocolate, you can use couverture chocolate or even chocolate chips.

2.Can I add sweetener?

Sweetener is not needed, but if you want it to be more sweet then add 2 tablespoon honey.

3.Can I use flavored cornflakes?

Yes, but plain gives more clean chocolate taste. But if you prefer you can use any flavored cornflakes in the market.

4.Can I make with nuts?

Yes - you can add any chopped nuts and dry fruits of your choice.

5.How to make vegan?

You can use dairy free chocolate.

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

Tried this Chocolate Cornflakes 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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Chocolate Cornflakes Recipe

Chocolate Cornflakes are a crunchy dessert made by mixing cornflakes with melted chocolate. This is one of those super quick desserts that you can make in just few minutes, perfect for christmas party too. It's nice for tea time, for kids snack box or even to serve for guests. Looks a bit fancy but actually very simple to make. You don't need any big cooking skill for this, just melt, mix and set and your chocolate cornflakes clusters are ready!

Course sweet, sweets

Cuisine American, Indian

Keyword chocolate recipes, diwali mithai, diwali sweets, diwali sweets recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 9

Calories 130kcal

Author Sharmilee J

Ingredients

• 2 cups cornflakes 112 grams
• ½ cup dark chocolate 100 grams
• ½ cup milk chocolate 100 grams

Instructions

• First add water to a sauce pan and let it boil.
• Add a heat proof mixing bowl on it. Make sure that the base of the bowl should not touch water. Now add ½ cup dark chocolate (100 grams) and ½ cup milk chocolate(100 grams).
• Let it sit for few seconds then start mixing.
• Keep mixing until it melts completely like this.
• Switch off remove the bowl and add 2 cups cornflakes (112 grams).
• Mix it well until chocolate coats evenly.
• Spoon the mixture into muffin liners. I placed the liners inside the muffin pan to hold shape.
• Add sprinkles on top.
• Refrigerate for 30 minutes or until the chocolate is set.
• Chocolate cornflakes is ready!

Video

Notes

• Melting chocolate - I have melted the chocolate using double boiler method as it melts it evenly. If you heat directly on stove it may burn or turn grainy, so better avoid that.
• Chocolate Consistency - It should be smooth and flowing so it coats cornflakes nice. If it gets too thick, just add small spoon of butter and mix to loosen it.
• Mixing - You should work fast once chocolate is melted. Mix cornflakes gently so they don't lose that crisp texture.
• Setting time - Keep in fridge for around 30 minutes - 1 hour so it sets firm. If weather is cool, you can just set outside too.
• Flavor twist - You can try adding pinch cinnamon powder for warmth or a bit of coffee powder for mocha kind of taste.

Nutrition

Serving: 25g | Calories: 130kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 49mg | Potassium: 108mg | Fiber: 2g | Sugar: 8g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 3mg

The post Chocolate Cornflakes Recipe appeared first on Sharmis Passions.

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.

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.

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.

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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.

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.

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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.

Chettinad Milagai Chutney is a spicy side dish made using dry chillies, garlic, small onion, tamarind and few basic spices. This milagai chutney recipe is Chettinad style perfect to relish with paniyaram, idli, dosa, uttapam etc. Chettinad Dry Chilli Chutney is simple and quick to make in minutes.

This chutney follows Chettinad style, so the flavor is bit stronger than the usual milagai chutney we make often. It lifts even a plain idli and makes it feel special. It tastes too good with paniyaram also because the spicy-sour taste balances well with the soft batter. 

About Vara Milagai Chutney

Vara Milagai Chutney is a classic and popular red chilli chutney known for its bright color and simple rustic taste. This chutney is traditionally served wihVella Paniyaram in Chettinad homes. The dry chili, onion garlic paste is kept little coarse, so the texture feels more natural. The bright red color comes mostly from the mix of chillies. It cooks fast also, so it really helps on busy mornings.

It tastes bold, has good flavor, and goes well with almost any South Indian tiffin we make often. As it cooks, the raw smell slowly fades and the chutney becomes a deep red mix. Some versions add garlic or skip tomato, but the taste stays close to the traditional one only.

There are version using tomatoes in this chutney but the traditionally tomatoes are not used. But it is your preference if you want to reduce the heat then you can add tomatoes while grinding and make this chutney too.

You can adjust this chutney based on what you like. For a brighter color, add few more Kashmiri chillies. For sharper taste, increase regular chillies little. A pinch of jaggery also balances heat if you prefer mild. Small changes bring slightly new taste but the main chilli flavor stays the hero.

I usually make this chutney whenever we plan dosa or idli for brunch. It needs very little chopping and comes together so quick If you like chutneys with small punch but still homely, this one fits daily meals nicely. 

Vara Milagai Chutney is one of those quick chutneys I make when I don't want to spend too much time in kitchen but still need something tasty for dosa or idli. We love it with soft hot idlis.

Chettinad Milagai Chutney Video

Vara Milagai Chutney Ingredients

• Red chillies - I have used these for heat since they give that sharp spicy taste. You can reduce it if you want milder chutney.
• Kashmiri red chillies - I added this mainly for color because it gives a nice deep red look. You can use only regular chillies also, but then the color comes a bit darker.
• Small onion - I have used this for the base flavor, it gives a mild sweetness and blends well with the chillies. You can add regular onion if you don't have small ones.
• Garlic - This adds great taste and flavor.
• Tamarind - I added a small piece for slight tanginess which balance the spice nicely. You can add little more if you like extra sour taste.
• Gingelly oil - I used this for tempering since it gives a lovely aroma and that usual traditional taste. If you don't have it, you can add little coconut oil also.
• Mustard seeds - This is added for tempering and gives a light nuttiness when it splutters. You can skip if you don't like mustard flavor.
• Curry leaves - This gives a fresh smell and blends so well with gingelly oil. You can add more leaves if you like stronger flavor.

Similar Recipes

• Milagai Chutney
• Tomato Chutney
• Dal Chutney
• Mint Chutney
• Peanut Chutney

How to make Chettinad Milagai Chutney Step by Step

1.To a mixer jar add 10 kashmiri red chilies along with 5 regular red chilies.

2.Add 15 small onion.

3.Add 10 garlic cloves.

4.Add rock salt to taste.

5.Add 1 teaspoon tamarind.

6.Add little water and grind it slightly coarse.

7.Heat 1 tablespoon sesame oil - add 1 teaspoon mustard seeds let it splutter then add few curry leaves, let it splutter.

8.Add the prepared chili paste.

9.Saute well.

10.Cook for 5-7 minutes or until raw smell leaves.

11.Finally add 1 tablespoon sesame oil.

12.Mix it well and switch off.

Chettinad style raw milagai chutney is ready.

Expert Tips

• Grind texture - I grind the mixture slightly coarse as it gives better taste and rustic feel. Smooth grinding changes the flavor.
• Oil quantity - I usually add little extra gingelly oil because this chutney tastes better when oil shows up. Try not to reduce it too much.
• Cooking time - I cook till the raw smell goes fully, otherwise the chutney tastes harsh. Let it simmer slowly.
• Chilli mix - Try mixing both regular and Kashmiri chillies as it gives the right color and heat. Only regular chillies make it too spicy.
• Storage - Keep the chutney a little thick if you want to store it, thinner consistency doesn't stay fresh for long.
• Balance - Add 1 teaspoon sugar for a tangy taste and balance.

Serving and Storage

Serve this chutney hot with idli, dosa, uthappam or even kuzhi paniyaram. It also goes nice with curd dosa or even chapathi if you enjoy a spicy side. Store the chutney in a tight jar and keep it in fridge. It stays good for around two days. You can warm it a bit before serving, just don't heat too much otherwise the color turns little dark.

FAQS

1.Can I add tomato?

Yes, you can add 1 tomato while grinding but chutney becomes less spcy. Traditionally tomatoes are not used for this chutney.

2.Can I make with Kashmiri chillies alone?

Yes you can, but then the chutney won't be much spicy, so adjust it how you like.

3.Can I add big onion?

Yes, you can add big onion but small onion adds more taste.

4.Can I make this chutney in advance?

Yes, it keeps well in fridge for two days. Just reheat a little before using.

5.Why sesame oil?

It gives the best flavor for this chutney, and it matches the chili taste so well.

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

Tried this Milagai Chutney 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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Chettinad Milagai Chutney Recipe

Chettinad Milagai Chutney is a spicy side dish made using dry chillies, garlic, small onion, tamarind and few basic spices. This milagai chutney recipe is Chettinad style perfect to relish with paniyaram, idli, dosa, uttapam etc. Chettinad Dry Chilli Chutney is simple and quick to make in minutes.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, chettinad, chilli recipes, chutney recipes, dosa sidedish, idli side dish, oothapam kara chutney, Side Dish

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 150kcal

Author Sharmilee J

Ingredients

• 1 tablespoon sesame oil
• 10 kashmiri red chilies
• 5 red chilies
• 15 small onion
• 10 garlic
• 1 teaspoon tamarind
• rock salt to taste

To temper:

• 1 tablespoon sesame oil
• 1 teaspoon mustard seeds
• few curry leaves

Instructions

• To a mixer jar add 10 kashmiri red chilies along with 5 regular red chilies.
• Add 15 small onion.
• Add 10 garlic cloves.
• Add rock salt to taste.
• Add 1 teaspoon tamarind.
• Add little water and grind it slightly coarse.
• Heat 1 tablespoon sesame oil - add 1 teaspoon mustard seeds let it splutter then add few curry leaves, let it splutter.
• Add the prepared chili paste.
• Saute well.
• Cook for 5-7 minutes or until raw smell leaves.
• Finally add 1 tablespoon sesame oil.
• Mix it well and switch off.
• Chettinad style raw milagai chutney is ready.

Video

Notes

• Grind texture - I grind the mixture slightly coarse as it gives better taste and rustic feel. Smooth grinding changes the flavor.
• Oil quantity - I usually add little extra gingelly oil because this chutney tastes better when oil shows up. Try not to reduce it too much.
• Cooking time - I cook till the raw smell goes fully, otherwise the chutney tastes harsh. Let it simmer slowly.
• Chilli mix - Try mixing both regular and Kashmiri chillies as it gives the right color and heat. Only regular chillies make it too spicy.
• Storage - Keep the chutney a little thick if you want to store it, thinner consistency doesn't stay fresh for long.
• Balance - Add 1 teaspoon sugar for a tangy taste and balance.

Nutrition

Serving: 40g | Calories: 150kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 389mg | Fiber: 3g | Sugar: 8g | Vitamin A: 728IU | Vitamin C: 192mg | Calcium: 71mg | Iron: 1mg

The post Chettinad Milagai Chutney Recipe appeared first on Sharmis Passions.

Candy Cane Cookies are cookies that are a colorful treat especially for Christmas season. Candy Cane Cookies hone our baking skills and makes us move from novice to an expert in baking. These have a soft with a light crisp texture. The twisted red-white shape looks really cute on a plate. These taste mildly sweet and buttery, so it goes well with milk or tea. Kids get really excited seeing the candy cane shape and the bright colors.

This recipe is usually made winter holiday, but you can make it any time for little mood lift. The dough is easy to work with. Twisting the two colors together feels relaxing once you get hang of it. It's a good recipe to practice shaping cookies if you are still learning.

About Candy Cane Cookies

Candy Cane Cookies are festive cookies made with butter sugar dough. One half of the dough is colored to make stripes. The texture is soft inside with gentle crunch at the edges. The mild vanilla flavor mixes well with butter. The cookies are shaped into canes by rolling two colored ropes and twisting them. This makes pretty swirl.

You can change the color using gel or powdered colors. Some people like adding almond essence or peppermint for different taste. The plain vanilla version is simple and nice for everyday snacks. The red twist makes them look festive without extra work. It goes good with coffee, milk, or hot chocolate

The dough is flexible. You can refrigerate it to make shaping easier. If the ropes feel very soft, chilling helps. You can make mini or longer canes depending how you roll the dough. The same base dough can be used for sugar cookies too. This is a must try recipe and you will enjoy making it again and again.

I usually bake these in small batches. The cookies spread a bit and gets even color when baked slowly. It's a perfect for making on parties and get-togethers. It was fun shaping these cookies, I loved to do it and mittu was awed seeing these cookies.She insisted to take it to school for her snacks.

I asked amma to shoot a video using my mobile just to show how to shape the candy cane cookies, hope its useful do check it out.

Video

Candy Cane Cookies Ingredients

• All purpose flour / maida - I just used this as base, it gives smooth texture to cookies. You can mix little wheat flour also but maida keeps them soft.
• Chilled butter - I use this for richness and it helps dough hold shape. You can use salted butter also but reduce small pinch of salt.
• Powdered sugar - I added this for sweetness as it mixes easily with butter. You can use cane sugar but powdered sugar makes dough smoother.
• Egg - I used this to bind and make cookies soft inside. You can replace with milk but texture change little.
• Vanilla essence - I have used this for flavor and smell. You can add peppermint essence also if want festive touch.
• Baking powder - I have added as it gives softness to the cookies. It helps bake evenly.
• Red food color - I have added liquid red color to get bright the stripe. Gel color also works for stronger shade.

Why This Recipe Works

• It is easy to shape and uses simple pantry ingredients.
• This recipe gives soft cookies that stay light and buttery.
• You can color and shape the dough in many ways based on your liking.
• It is beginner-friendly and helps improve shaping skills.
• The cookies look festive and makes a nice gift.

Similar Recipes

• Eggless Butter Cookies
• Linzer Cookies
• Crinkle Cookies
• Gingerbread cookies
• Eggless Cookies Dough

How to make Candy Cane Cookies Step by Step

1.Measure and add flour to a sieve, then add baking powder and salt.

2.Sieve it well for even mixing.

3.Now in another mixing bowl, add butter and powdered sugar. Cream together butter and sugar.

4.Whisk it well until creamy, I used electric handmixer. Then add an egg.

5.Whisk it for a minute, then add vanilla essence or any essence of your choice

6.Now add flour mixture, combine and gather to form a soft dough.

7.Now your basic cookie dough is ready. Cling wrap it and refrigerate. I took half of this dough for this candy cane cookies and used the other half for sugar cookies.

8.Divide the dough into 2. Take one portion add red food color, I used red rose liquid food color.

9.Mix well so that the color is even in the dough. Cling wrap both the dough separately and refrigerate at least for 20 minutes.

10.Now take the dough out pinch small pebble sized ball from each color. Now first take the plain color dough. Roll it with your fingers like this.

11.Repeat the same for red color too. Place both the ropes side by side, close to each other then twist and turn.

12.Twist and turn like this to get a spiral. Check out the video demonstration to get a clear idea. While you do this, preheat oven at 180 deg C for 10 minutes.

13.Bend one side to form cane shape.Repeat the process until the entire dough is finished. Arrange it in a baking tray with butter paper. Bake in preheated oven at 180 deg C for 10-12 minutes or until the edges start to brown.

Cool down completely then store in a clean airtight box.

Expert Tips

• Chilling the dough - I chill the dough before shaping, sometimes I chill in between too so ropes don't break.
• Shaping the ropes - do not not press too hard while rolling, gentle rolling gives smooth ropes and nice twists.
• Baking time - I keep eye on cookies, as soon edges start turning light golden, overbaking makes them hard fast.
• Color mixing - I usually mix color well in one half of dough so red looks even when twisted.
• Cookie size - I make thin ropes because they puff little, thinner ones keep shape neat.

Serving and Storage

Serve them with warm milk, tea or even pack them for gifting. This recipe goes good for dessert tables or small snack boxes. Store the cookies in airtight box once it cooled fully. It stays fresh for around a week at room temperature. If they soften later, you can warm for a minute to refresh.

FAQS

1.Can I skip the egg?

Yes you can, replace with little milk but the cookies might be slightly less soft.

2.Why did my ropes break while twisting?

Mostly the dough was too warm, refrigerate it for few minutes and try again.

3.Can I add gel food color?

Yes you can, gel gives a brighter color with very little quantity.

4.How to keep the cane shape intact?

You should chill the shaped cookies before baking, it helps them hold shape better.

5.Can I make this cookie ahead?

You can make the cookies and store them ahead. It stays well for a week .

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

Tried this Candy Cane Cookies 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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Candy Cane Cookies Recipe

Candy Cane Cookies are colourful, tasty cookies made by blending flour, butter, sugar to a dough, colored & twisted in cane shape and baking it. Candy Cane Cookies hone our baking skills and makes us move from novice to an expert in baking. Candy Cane Cookies are anytime snack commonly made for Christmas.

Course Baking

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

Keyword all purpose flour recipes, Baking, baking recipes, biscuit recipes, butter recipes, cookie recipes, egg recipes, maida recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 cookies

Calories 97kcal

Author Sharmilee J

Ingredients

• 1 and ½ cups all purpose flour / maida
• ⅓ cup chilled butter
• ¾ cup powdered sugar
• 1 egg at room temperature
• ½ teaspoon vanilla essence
• ⅛ teaspoon salt
• ½ teaspoon baking powder
• red food color as needed

Instructions

• Measure and add flour to a siever, then add baking powder and salt. Sieve it well for even mixing.
• Now in another mixing bowl, add butter and powdered sugar. Cream together butter and sugar.
• Whisk it well until creamy, I used electric hand mixer. Then add an egg.
• Whisk it for a minute, then add vanilla essence or any essence of your choice.
• Now add flour mixture, combine and gather to form a soft dough.
• Now your basic cookie dough is ready. Cling wrap it and refrigerate.
• I took half of this dough for this candy cane cookies and used the other half for sugar cookies.
• Divide the dough into two. Take one portion add red food color, I used red rose liquid food color.
• Mix well so that the color is even in the dough.
• Cling wrap both the dough separately and refrigerate at least for 20 minutes.
• Now take the dough out pinch small pebble sized ball from each color.
• Now first take the plain color dough. Roll it with your fingers like this.
• Repeat the same for red color too.
• Place both the ropes side by side, close to each other then twist and turn.
• Twist and turn like this to get a spiral. Check out the video demonstration to get a clear idea.
• While you do this, preheat oven at 180 deg C for 10 minutes.
• Bend one side to form cane shape.
• Repeat the process until the entire dough is finished.
• Arrange it in a baking tray with butter paper. Bake in preheated oven at 180 deg C for 10-12 minutes or until the edges start to brown.
• Cool down completely then store in a clean airtight box.
• Enjoy Candy Cane Cookies!

Notes

• Chilling the dough - I chill the dough before shaping, sometimes I chill in between too so ropes don't break.
• Shaping the ropes - do not not press too hard while rolling, gentle rolling gives smooth ropes and nice twists.
• Baking time - I keep eye on cookies, as soon edges start turning light golden, overbaking makes them hard fast.
• Color mixing - I usually mix color well in one half of dough so red looks even when twisted.
• Cookie size - I make thin ropes because they puff little, thinner ones keep shape neat.

Nutrition

Serving: 25g | Calories: 97kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 105mg | Potassium: 9mg | Fiber: 0.003g | Sugar: 9g | Vitamin A: 213IU | Calcium: 16mg | Iron: 0.1mg

The post Candy Cane Cookies Recipe appeared first on Sharmis Passions.

Fruit and Nut Cookies are colorful little treats, soft inside and little crisp at the edges. They full of chopped nuts and dried fruits, makes every bite feel bit special. It tastes really good with tea or even cold milk. These cookies are nice anytime snack, specially during Christmas or some special occasions.

You can make this cookie when you want something that looks fancy but easy to bake at home. The mix of fruits and nuts adds both flavor and texture, so feels like every bite have little surprises. It is a cookie that fills eyes, heart and tummy all together. It's a must try recipe to munch on.

About Fruit & Nut Cookies

Fruit and Nut Cookies are eggless buttery cookies made using dry fruits & nuts with flour, butter & sugar. The dough is soft and smooth, after baking the cookies comes out little crisp at edges and soft inside. You can either make them small or slightly bigger, both ways they tastes really good.

The dried fruits cranberries, apricots and grapes give tangy sweet taste, and pistachios and other nuts gives mild crunch. The flour and butter base gives gentle richness without making it too heavy. You can also add your favorite nuts or dried fruits depends on what you have at home.

These cookies are very versatile and can be made ahead because dough keeps well in fridge. The log method is nice because you can slice as need and bake fresh cookies every time. You can also roll small balls and bake them directly if want quick cookies.

I usually make these when friends come over because they look colorful and little fancy. They also makes nice small gifts in jars or tiny boxes, and everyone just loves them.

These fruit and nut cookies are so buttery and flavourful with the crunch in nuts and dry fruits that we loved it so much, it resembled and tasted like the karachi biscuits a lot.

Fruit and Nut Cookies Ingredients

• All purpose flour / maida - I have used this for soft cookie base, it gives smooth dough. I sometimes use wheat flour but cookies will be slightly denser.
• Butter - I used room temperature butter for smooth, creamy dough. I sometimes use homemade or store-bought, salted or unsalted with small adjustments in salt.
• Powdered sugar - I used this for sweetness and smooth mixing. I sometimes replace with brown sugar but the color will change slightly.
• Vanilla essence - I add this for flavor and smell, gives a gentle aroma. I sometimes use almond or any essence of choice.
• Dried cranberries - I have used these for tangy sweetness and little chewiness. I sometimes use any dried fruit like cherries also.
• Dry grapes / raisins - I add these for small bursts of sweetness, chopped for even mix. I skip if I want less sweet.
• Pistachios - I have used these for crunch and color, finely chopped works best. I sometimes replace with almonds or cashews.
• Apricots - I add these for slight tangy taste, finely chopped. I sometimes use dates or figs also.

Similar Recipes

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

How to make Fruit & Nut Cookies 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.

6.I used half of the dough for this cookie. Chop the dry fruits and nuts. Now half portion of the prepared dough add the dry fruits and nuts.

7.Mix it well so that the dry fruits and nuts are evenly distributed. Now shape it into a log,place it on a butter paper.

8.Wrap it well, refrigerate it for at least 1 hour. Slice the log. Preheat the oven at 180 deg C for 10 minutes.

9.Slice it  not too thick or too thin. Transfer  it to a baking tray lined with aluminium foil.Bake in preheated oven for 10-12 minutes or until the edges turn golden.

Cool down then store in airtight container.

Expert Tips

• Chilling the dough - I make sure to chill the log before slicing, it helps get neat cookie shapes. I sometimes chill in between if the dough feels soft.
• Cookie slicing - I try not slice too thick or too thin, otherwise baking time change. I usually use sharp knife for even slices.
• Baking time - I keep eye on edges, they turn golden first. I don't overbake, cookies gets crisp after cooling.
• Mixing fruits & nuts - I usually fold them gentle after making dough, ensures even distribution. I sometimes press few extra nuts on top for looks.
• Storage - I store in airtight box once cooled completely, keeps well for weeks in fridge. I sometimes separate layers with butter paper if storing long.

Serving and Storage

Serve them with tea, coffee or cold milk, they taste lovely anytime. This goes well as a small festive treat in jars or gift boxes. Store leftover cookies in airtight container once cooled. They stay fresh for weeks in fridge and can be enjoyed later as snack.

FAQS

1.Can I use other dry fruits?

Yes you can, use whatever you like or have at home, all will taste nice.

2.Why did my cookies become soft after baking?

It is normal, cookies get crisp after cooling. Don't over bake.

3.Can I make the dough ahead?

Yes you can keep it in fridge for 2-3 weeks and slice fresh when needed.

4.Can I add nuts directly with flour?

Yes you can, sometimes I do that, works fine too.

5.Do I need to slice logs evenly?

Try to, so that cookies bake evenly, otherwise some will be soft or over baked.

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

Tried this Fruit & Nut Cookies 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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Fruit and Nut Cookies Recipe

Fruit and Nut Cookies are colorful little treats, soft inside and little crisp at the edges. They full of chopped nuts and dried fruits, makes every bite feel bit special. It tastes really good with tea or even cold milk. These cookies are nice anytime snack, specially during Christmas or some special occasions.

Course Baking, sweets

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

Keyword all purpose flour recipes, Baking, baking recipes, biscuit recipes, butter recipes, christmas recipes, cookie recipes, Festival, maida recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 15 cookies

Calories 142kcal

Author Sharmilee J

Ingredients

FOR THE COOKIE DOUGH:

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

DRY FRUITS AND NUTS:

• 2 tablespoon dried cranberries chopped finely
• 2 teaspoon dry grapes chopped finely
• 2 tablespoon pistachios chopped finely
• 1 tablespoon apricots chopped finely

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.
• I used half of the dough for this cookie. Chop the dry fruits and nuts. Now half portion of the prepared dough add the dry fruits and nuts.
• Mix it well so that the dry fruits and nuts are evenly distributed.
• Now shape it into a log, place it on a butter paper.
• Wrap it well, refrigerate it for atleast 1 hour. Slice the log.
• Preheat the oven at 180 deg C for 10 minutes.
• Slice it not too thick or too thin.
• Transfer it to a baking tray lined with aluminum foil.
• Bake in preheated oven for 10-12 minutes or until the edges turn golden.
• Cool down then store Fruit & Nut Cookies in airtight container.

Notes

• Chilling the dough - I make sure to chill the log before slicing, it helps get neat cookie shapes. I sometimes chill in between if the dough feels soft.
• Cookie slicing - I try not slice too thick or too thin, otherwise baking time change. I usually use sharp knife for even slices.
• Baking time - I keep eye on edges, they turn golden first. I don't overbake, cookies gets crisp after cooling.
• Mixing fruits & nuts - I usually fold them gentle after making dough, ensures even distribution. I sometimes press few extra nuts on top for looks.
• Storage - I store in airtight box once cooled completely, keeps well for weeks in fridge. I sometimes separate layers with butter paper if storing long.

Nutrition

Serving: 25g | Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 69mg | Potassium: 38mg | Fiber: 1g | Sugar: 6g | Vitamin A: 212IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 1mg

The post Fruit and Nut Cookies Recipe appeared first on Sharmis Passions.

Stained Glass Cookies are such a cute and colorful treat, and sometimes I feel they look too pretty so you almost feel bad to bite into them. These come out slightly crisp at the edges with a soft bite inside, and that melted candy in the center gives the real glass like effect which kids get super excited about. Stained Glass Cookies are treat to eyes, heart & tummy and any time wonder snack. Stained Glass Cookies are a must try at home for its taste & for the joy of baking!

The best thing is the dough doesn't need any fancy steps or extra effort. The crushed candies melt nicely while baking and then set into a shiny centre once cooled. It goes so well with tea and also works like a sweet little edible gift. You can even hang them like ornaments if you poke a hole before baking. 

About Stained Glass Cookies

Stained Glass Cookies are basically butter cookies made with a small cut out in the middle which we fill with crushed hard candies. Kids like it mainly for the colors and the glass effect. The vanilla in this recipe gives a nice bakery kind of feel and mixes well with the buttery dough. The dough also holds its shape pretty well since I usually chill it before rolling out.

This recipe uses a simple dough made using maida, powdered sugar and butter, so the flavor stays mild and sweet. I have used colored candies based on the theme, but you can mix any shades you want, each batch looks different and that's the fun part. Kids love helping with crushing the candies and filling the centres too.

You can go with any shapes like stars, flowers, hearts or whatever cutters you have. You just need one big cutter and one small cutter for the hollow part. The candies bubble slightly while baking and settle down beautifully after cooling. Sometimes I mix two candy colors for swirl patterns. 

Stained Glass Cookies is a dream come true for me. Yes I had been eyeing these cookies for the past 2 years and this year somehow gained confidence and tried it.The hard candies are crushed to fill in the center holes and while baking it spread out giving the cookies a glossy look. I clicked the cookies to hearts content and loved these clicks too, I couldn't take my eyes off, aren't they looking pretty?!

I usually bake these during holidays or family get-togethers as it brightens up the whole box and tastes really nice with a warm drink too.

Stained Glass Cookies Ingredients

• Maida / all purpose flour - I have used this as the base for the dough. It gives smooth texture and holds shape well. You can replace half with wheat flour but cookie turns slightly dense.
• Butter - This gives softness and flavor. I used room temperature butter so it mixes easily. Homemade butter also works.
• Powdered sugar - I added powdered sugar for sweetness and also to make dough come together softly. Fine sugar works but powdered gives smoother dough.
• Vanilla essence - This gives a light flavor and bakery smell. You can skip if you prefer plain buttery taste.
• Hard colored candies - These form the stained glass centre. Use any brand or mix colors for fun patterns.

Why This Recipe Works

• It is very simple dough and easy even for beginners.
• Cookies look colorful and pretty without much hard work.
• You can choose any shape or candy color according to your theme.
• Centres turn crisp after cooling and taste so good.
• You can prepare the dough earlier and bake whenever needed.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Stained Glass Cookies 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

6.I used only half of the dough for this cookie. Take your cookie cutters, you need a bigger one and a smaller one like this. Roll out the dough slightly thin. Cut out using the cookie cutters.

7.Remove the smaller flower.Now arrange it in a baking tray with parchment paper.Take a stick or toothpick. While you do this, Preheat oven at 180 deg C for 10 minutes.

8.Prick holes a the top of each cookies, incase you want to hang these cookies for decoration.Slice the log. Keep the baking temperature for 12 minutes. Bake the cookies for the first 9 minutes.

9.Take your candies, crush each color separately and keep it ready.

10.Now fill the holes with crushed candies,Bake for the remaining 3 minutes until it bubbles up. Let it cool down for few minutes.

11.Carefully remove the cookies and cool down in wirerack.

Cool down then store.

Expert Tips

• Chilling the dough - I make sure to chill well. I usually keep it for a while so cookies don't spread.
• Crushing candies - I always crush just before filling. Don't crush too early, they turn sticky later. 
• Baking time - Bake cookies first without candies, and then add candy later so it doesn't burn.
• Thickness - I prefer thin and even thickness so roll slightly thin. If too thick, candy may not melt evenly in centre.
• Cooling - Let the cookies cool fully. The centers harden only after cooling. And don't touch the center immediately since it will be hot.

Serving and Storage

Serve the cookies with milk, tea or even hot chocolate. They look nice on festive plates or packed in small gift boxes also. Store the leftover cookies in a airtight box only after it cools down completely. It will stays fresh for almost a week when kept in room temperature.

FAQS

1.Can I skip chilling the dough?

You can skip, but the cookies may spread out and lose shape. Chilling makes it behave better while baking.

2.Why did my cookie centre look dull?

Sometimes the candy just needed few extra seconds in the heat, or maybe it was crushed too fine, so it didn't shine much.

3.Can I make the dough ahead?

Yes, the dough stays fine in the fridge for around 2-3 weeks, so you can prepare earlier also if you want.

4.What if the candy overflows?

That usually means the centre got a bit over-filled. Just reduce the candy a little next time.

5.Can I bake the candy along with the cookie?

You can, but it might get overcooked and lose color. Adding it in the last minutes gives better finish and texture.

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

Tried this Stained Glass Cookies 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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Stained Glass Cookies Recipe

Stained Glass Cookies are such a cute and colorful treat, and sometimes I feel they look too pretty so you almost feel bad to bite into them. These come out slightly crisp at the edges with a soft bite inside, and that melted candy in the center gives the real glass like effect which kids get super excited about. Stained Glass Cookies are treat to eyes, heart & tummy and any time wonder snack. Stained Glass Cookies are a must try at home for its taste & for the joy of baking!

Course Baking

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

Keyword 30 mins recipes, all purpose flour recipes, Baking, baking recipes, butter recipes, cookie recipes, maida recipes, vanilla recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 10 cookies

Calories 151kcal

Author Sharmilee J

Ingredients

• 1 cup levelled maida / all purpose flour
• ½ cup butter at room temperature
• ½ cup powdered sugar
• ½ teaspoon vanilla essence
• ⅛ teaspoon salt
• few colored hard candies

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.
• I used only half of the dough for this cookie.
• Take your cookie cutters, you need a bigger one and a smaller one like this.
• Roll out the dough slightly thin.
• Cut out using the cookie cutters.
• Remove the smaller flower. Now arrange it in a baking tray with parchment paper. Take a stick or toothpick.
• While you do this, preheat oven at 180 deg C for 10 minutes.
• Prick holes a the top of each cookies, incase you want to hang these cookies for decoration. Slice the log.
• Keep the baking temperature for 12 minutes, bake the cookies for the first 9 minutes.
• Take your candies, crush each color separately and keep it ready.
• Now fill the holes with crushed candies, bake for the remaining 3 mins until it bubbles up. Let it cool down for few minutes.
• Carefully remove the cookies and cool down in wire rack.
• Enjoy Stained Glass Cookies!

Notes

• Chilling the dough - I make sure to chill well. I usually keep it for a while so cookies don't spread.
• Crushing candies - I always crush just before filling. Don't crush too early, they turn sticky later. 
• Baking time - Bake cookies first without candies, and then add candy later so it doesn't burn.
• Thickness - I prefer thin and even thickness so roll slightly thin. If too thick, candy may not melt evenly in centre.
• Cooling - Let the cookies cool fully. The centers harden only after cooling. And don't touch the center immediately since it will be hot.

Nutrition

Serving: 25g | Calories: 151kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 102mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 284IU | Calcium: 5mg | Iron: 1mg

The post Stained Glass Cookies Recipe appeared first on Sharmis Passions.

Drumstick Leaves Powder is a simple homemade mix that works like a natural health booster. Drumstick Leaves Powder or Moringa Leaves Powder is a healthy spice mix which can be used a dietary supplement, side for idli, dosa. This recipe has a mild flavor and blends easily with almost anything you put it on. It goes really well with idli or dosa too, and somehow feels extra comforting on simple days.

These leaves are already known for their nutrients, and making the powder fresh at home gives a much better, kind of cleaner taste than the store-bought ones. When you roast the leaves slowly, they turn nice and crisp and mix so well with the dals and spices. The powder feels light on the stomach but still gives flavor because of all those roasted ingredients together.

About Drumstick Leaves Powder

Drumstick Leaves Powder is an aromatic spice powder made using roasted moringa leaves, dal and a few spices. It has a bit coarse texture and not fully smooth, which gives that homemade touch. You can mix it with hot ghee rice or have it with dosa. The roasted moringa leaves add a deep earthy taste that mixes really well with the lentils. 

This powder is quite common in many South Indian homes where podis are like a regular part of daily meals. The mix of dals like urad, chana and moong along with coriander seeds and jeera gives a warm flavor that kind of ties everything together.Some people even add garlic as another small variation. Hing gives a tiny lift and balances the leaves also.

It is a very versatile podi because you can sprinkle it on poriyal, mix with curd, or even add it in simple stir fry. Some people use it like a health supplement too since moringa leaves are known for iron, fibre and few more nutrients. Roasting the leaves well is the main step as it removes the raw smell and helps the powder stay good for longer time.

Drumstick Leaves or Moringa or Murungai keerai has a lot of health benefits so I make this quite often at. least twice a month. Drumstick Leaves Powder will be a great sidedish with rice and ghee. I make mostly this time tried this podi and its so flavorful. Do try this fresh and flavorful podi and store it.

I usually make only a small batch because the flavor stays more fresh like that. You can always adjust the spice by adding little more red chilli or even some pepper.

Drumstick Leaves Powder Ingredients

• Moringa leaves - I have used fresh leaves for this, they give natural earthy taste after roasting. You can use dried leaves too but the flavor comes little different.
• Urad dal - This adds body to the powder and gives mild nuttiness. You can add little more if you like thicker podi.
• Moong dal - I used this for soft roasted flavor and smoother texture. You can skip and increase urad dal also.
• Chana dal - This gives stronger nutty taste and helps balancing the earthy leaves. You can add less if you want the powder more light.
• Coriander seeds - I have used this for mild fresh aroma. You can add tiny bit more if you prefer stronger coriander flavor.
• Jeera - This is for flavor and digestion, it gives slight sharpness to the podi.
• Red chilli - I used one for mild heat. You can add more if you want the powder more spicy.
• Gingelly oil - This is used for roasting and gives warm smell. You can use any cooking oil but gingelly gives best taste mostly.
• Hing - This adds small punch and blends well with roasted leaves. You can skip if you don't like the flavor.

Why This Recipe Works

• It is very simple and uses basic Indian pantry ingredients.
• The roasted moringa leaves give strong earthy flavor that tastes homemade.
• You can adjust the spice level or the amount of dals accordingly.
• This powder recipe stays fresh for long when roasted well.
• You can just serve it with many dishes so it is quite versatile.

Similar Recipes

• Murungai keerai oothapam
• Murungai keerai poriyal
• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry

How to make Drumstick Leaves Powder Step by Step

1.Pluck the leaves from the stem. Measure 1 cup, rinse it well and set aside. To a pan add gingelly oil add the items listed under 'to roast'.

2.Roast till golden brown, add hing, salt saute for a minute then transfer to a bowl and set aside. Add drumstick leaves.

3.Roast it, first it may look sticky and moist slowly while roasting it will turn crisp.

4.Roast till nicely crisp as shown. Transfer to a mixer and grind till slightly coarse mixture

Store in a clean airtight container.

Expert Tips

• Roasting the leaves - I roast the moringa leaves slowly, I usually keep flame low so they turn crisp without burning.
• Dals roasting - Try not to rush this part because roasted dals give the main flavor and aroma.
• Grinding - I usually grind it little coarse as it tastes better, but you can grind them smoother too.
• Moisture - I completely let the mixture cool fully before grinding, moisture can spoil the powder fast.
• Storage - I store in clean dry jar and avoid using wet spoon to keep the powder fresh longer.

Serving and Storage

Serve this with hot rice and ghee or sprinkle on dosa or idli. This goes well with curd rice also when you want something light. Store leftover powder in air-tight container and keep in a cool dry place. It stays fresh for few weeks if roasted well. You can refrigerate for longer shelf life also.

FAQS

1.Can I use dried moringa?

Yes you can, but roast them lightly and the flavor will be little different from fresh leaves.

2.Why is my powder tasting bitter?

Mostly the leaves or dals got over-roasted, try to roast on low flame next time.

3.Can I skip any of the dals?

Yes you can adjust based on taste, but mixing dals gives better balance.

4.Should I add garlic to this?

You can add roasted garlic for extra flavor, many people do this variation.

5.How long I store this?

If roasted well and stored dry, it stays good for 3 to 4 weeks easily.

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

Tried this Drumstick Leaves Powder 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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Drumstick Leaves Powder Recipe | Moringa Leaves Powder Recipe

Drumstick Leaves Powder is a simple homemade mix that works like a natural health booster. Drumstick Leaves Powder or Moringa Leaves Powder is a healthy spice mix which can be used a dietary supplement, side for idli, dosa. This recipe has a mild flavor and blends easily with almost anything you put it on. It goes really well with idli or dosa too, and somehow feels extra comforting on simple days.

Course Breakfast

Cuisine Indian

Keyword 30 mins recipes, dosa sidedish, healthmix recipes, healthy recipes, idli side dish, podi recipes, Side Dish, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 1 cup

Calories 26kcal

Author Sharmilee J

Ingredients

• 1 cup moringa leaves
• 1.5 tablespoon urad dal
• 1.5 tablespoon moong dal
• 1 tablespoon chana dal
• 1 teaspoon coriander seeds
• ½ teaspoon jeera
• 1 no red chilli
• 1 teaspoon gingelly oil
• a pinch hing
• salt to taste

Instructions

• Pluck the leaves from the stem. Measure 1 cup,rinse it well and set aside. To a pan add gingelly oil add the items listed under 'to roast'.
• Roast till golden brown, add hing, salt saute for a minute then transfer to a bowl and set aside. Add drumstick leaves.
• Roast it, first it may look sticky and moist slowly while roasting it will turn crisp.
• Roast till nicely crisp as shown. Transfer to a mixer and grind till slightly coarse mixture.
• Store Moringa Leaves Powder in a clean dry container.

Video

Notes

• Roasting the leaves - I roast the moringa leaves slowly, I usually keep flame low so they turn crisp without burning.
• Dals roasting - Try not to rush this part because roasted dals give the main flavor and aroma.
• Grinding - I usually grind it little coarse as it tastes better, but you can grind them smoother too.
• Moisture - I completely let the mixture cool fully before grinding, moisture can spoil the powder fast.
• Storage - I store in clean dry jar and avoid using wet spoon to keep the powder fresh longer.

Nutrition

Serving: 20g | Calories: 26kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 5mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 26IU | Vitamin C: 29mg | Calcium: 59mg | Iron: 0.4mg

The post Drumstick Leaves Powder | Moringa Leaves Powder appeared first on Sharmis Passions.

Boondi Raita is a curd based dish made with crispy boondis. thick curd and some basic spices. Boondi Raita is one of those quick side dishes that comes together in just few minutes but tastes so refreshing with almost any meal. It tastes really good with hot rotis or parathas, and even goes well with a simple pulao or on days when you want something cooling on the side.

The creamy curd mixed with soft little boondis gives a nice mix of textures, and the spices add light tang and small heat also. It keeps light on the stomach and the boondi gives a small crunch if you serve it immediately. Many people like it chilled too because the flavor settles nicely and the raita tastes fresh.

About Boondi Raita

Boondi Raita is a popular Indian side dish made using yogurt, boondi and spices. Boondi is a deep fried snack made using gram flour. The texture can be changed based on how you like. Some prefer the boondi crunchy, some like it little soft after it soaks in the curd. The overall taste is mild and creamy goes well with rice dishes.

My fond memories with boondi raita is having it with aloo paratha in my favorite North Indian restaurant. They serve aloo paratha with boondi raita and a spicy veg sabji. The boondi raita they serve has a slightly sweet taste which I love the most. Hope my regular followers will know my love for North Indian food and this raita is one of my favorite side dishes.

Boondi is a deep fried snack made using gram flour batter, and it comes in both sweet and spicy versions. For this raita, mostly kara boondi is used since it gives a nice savory flavor. Spices keep the taste lively without making it too heavy. The curd acts like the base and balances everything quite well.

There are many small variations you can try like adding roasted jeera powder, tiny pinch of sugar for balance, or using mint leaves instead of coriander. I have soaked the boondi in warm water first to soften it and remove extra oil also. It makes the boondi soft, but you can add as such too for crispy boondis in raita.

You can make the raita thick or thin depending on what you are serving with. We love it a bit thick and creamy like here. I usually make this whenever I want a no-cook side dish that still feels complete. I make it often on busy days also because it hardly takes any time at all.

Boondi Raita Video

Boondi Raita Ingredients

• Thick curd - I have thick homemade curd as it it adds creamy texture and holds the spices well. You can add little water or milk if you want it slightly thinner.
• Boondi - You can add plain boondi or kara boondi that is available in shops. This adds the main flavor and little crunch.
• Red chili powder - I used this for a mild heat and color. You can add little more if you prefer the raita spicier.
• Roasted cumin powder - This adds a great flavor to any raita and is a must spice too.
• Chat masala powder - I add this for tangy flavor. You can add roasted jeera powder also as another option.
• Pepper powder - This adds a light sharpness but it is optional. You can skip it if you don't want the extra spice.
• Coriander leaves - I added as this adds freshness and color. You can add mint leaves also if you like that flavor.

Similar Recipes

• Carrot raita
• Cucumber raita
• Onion raita
• Beetroot raita
• Mixed veg raita

How to make Boondi Raita Step by Step

1.To a bowl add ½ cup boondi, add warm water to it. Soak for 5-7 minutes. I used store bought kara boondi, you can use plain boondi too.

2.Transfer to a strainer and press slightly to remove excess water, Set aside.

3.To a mixing bowl add 1 cup thick curd, whisk it well to make it smooth and creamy. You can add little water or milk to thin down the consistency.

4.Add ½ teaspoon kashmiri chili powder, ½ teaspoon roasted cumin powder, ¼ teaspoon chat masala powder and ¼ teaspoon pepper powder.

5.Mix it well until the spice mix is blended evenly.

6.Now add drained boondi and 1 tablespoon coriander leaves.

7.Mix it well.

Boondi Raita is ready!

Expert Tips

• Boondi - You can use plain or kara boondi for this raita. Add boondi to hot water to make it soft and add it as such to have a crunch in the raita. Make sure to add boondi just before serving if you want the crunch.
• Whisking - I whisk the curd smooth as it helps the spices mix evenly. Don't skip this step.
• Soft boondi - If you like softer boondi, soak them it in warm water for a minute and squeeze out the water and add.
• Chilling - I just usually chill the raita for few minutes before eating, it makes the flavors settle well.
• Seasoning - I make sure to taste and adjust salt or chat masala after mixing, so raita tastes better when balanced.

Serving and Storage

Serve them chilled with hot parathas, pulao or roti for the best taste. This goes well with biryani also when you want something light on the side. Store the raita in the fridge and try to finish it the same day. 

FAQS

1.Can I use sweet boondi for this?

It won't suit because sweet boondi changes the flavor, better to use kara or plain boondi.

2.Why did my boondi become too soft?

It happens when kept for long in the curd, add boondi just before serving for crunch.

3.Can I make this ahead?

You can whisk the curd and spices earlier but add the boondi only while serving.

4.What other spices can I add?

You can amchoor powder, garam masala powder for a flavor change.

5.How to fix raita if it becomes too thick?

Just add little chilled water or milk and mix until it reaches to desired consistency.

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

Tried this Boondi Raita 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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Boondi Raita Recipe

Boondi Raita is a curd based dish made with crispy boondis. thick curd and some basic spices. Boondi Raita is one of those quick side dishes that comes together in just few minutes but tastes so refreshing with almost any meal. It tastes really good with hot rotis or parathas, and even goes well with a simple pulao or on days when you want something cooling on the side.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, Kerala Meal Sidedish, lunch recipes, meals, raita recipes, Side Dish, thayir pachadi recipes, veg recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 people

Calories 131kcal

Author Sharmilee J

Ingredients

• 1 cup thick curd
• ½ cup boondi
• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ¼ teaspoon chat masala powder
• ¼ teaspoon pepper powder
• 1 tablespoon coriander leaves
• salt to taste

Instructions

• To a bowl add ½ cup boondi, add warm water to it. Soak for 5-7 minutes. I used store bought kara boondi, you can use plain boondi too.
• Transfer to a strainer and press slightly to remove excess water, Set aside.
• To a mixing bowl add 1 cup thick curd, whisk it well to make it smooth and creamy. You can add little water or milk to thin down the consistency.
• Add ½ teaspoon kashmiri chili powder, ½ teaspoon roasted cumin powder, ¼ teaspoon chat masala powder and ¼ teaspoon pepper powder.
• Mix it well until the spice mix is blended evenly.
• Now add drained boondi and 1 tablespoon coriander leaves.
• Mix it well.
• Boondi Raita is ready!

Video

Notes

• Boondi - You can use plain or kara boondi for this raita. Add boondi to hot water to make it soft and add it as such to have a crunch in the raita. Make sure to add boondi just before serving if you want the crunch.
• Whisking - I whisk the curd smooth as it helps the spices mix evenly. Don't skip this step.
• Soft boondi - If you like softer boondi, soak them it in warm water for a minute and squeeze out the water and add.
• Chilling - I just usually chill the raita for few minutes before eating, it makes the flavors settle well.
• Seasoning - I make sure to taste and adjust salt or chat masala after mixing, so raita tastes better when balanced.

Nutrition

Serving: 75g | Calories: 131kcal | Carbohydrates: 16g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 82mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg

The post Boondi Raita Recipe appeared first on Sharmis Passions.

Coconut Cookies are simple cookies that make the whole house smell warm and sweet, and honestly it puts you in a good mood so quickly. These cookies are crisp at the edges and soft in the middle, and the coconut flavor is soo good in each bite. It tastes really good with hot tea and even kids enjoy it because the taste stays mild but still rich. Coconut Cookies is a must try at home for the joy of baking & surprise for the family.

Coconut gives a natural sweetness and warm feel, so the cookies feel light. This version is made with wheat flour and cane sugar, so it feels more homely and healthy sure better than the packed biscuits we buy. And the best thing is you don't need any special ingredients or tools for this recipe.

About Coconut Cookies

Coconut Cookies are soft and little crispy cookies made with flour, grated coconut, butter and sugar. The texture comes slightly crumbly but it still holds together well. The desiccated coconut in this recipe gives little rough texture in every bite. It is a simple coconut cookie recipe but tastes delicious.

In this recipe, wheat flour gives a wholesome feel and the butter adds good richness without making it too heavy. You can make small changes also if you like. It can be pinch of cardamom, little salt or brown sugar for deeper flavor. I add extra coconut on top also, it looks nice and gives crunchy feel too.

This recipe is flexible because you can swap wheat flour with maida or even add half of both. You can use powdered sugar also instead of cane sugar if you like for sweetness. I add little vanilla or skip sometimes for plain version. You can make the cookies thick or thin based on how crispy you want.

The taste of these cookies reminded me the thenga mittai which I had during my childhood days. I dont know how many can relate to it, the light brown candy with a transparent wrapper and white print on it, I just love it.

I usually bake these on slow weekends when everyone wants something simple to enjoy with tea. It takes very less time and the cookies puff little and turn golden at the edges, looks very pretty actually.

These cookies were absolutely delicious with a crunch in every bite and the coconut flavour was just out of the world.

Coconut Cookies Ingredients

• Wheat flour - I used this for a slight dense texture also for a healthy alternate. You can use maida also if you want a lighter cookie.
• Cane sugar - I used cane sugar for its warm flavor, it melts nicely and gives mild sweetness. You can use powdered white sugar also.
• Desiccated coconut - This is for the coconut flavor and soft bite. You can use fresh grated coconut also but the texture may change little.
• Butter - I used chilled unsalted butter for giving richness, it gives the cookies soft crumb. You can use salted butter too but reduce a pinch of salt in dough.
• Vanilla essence - I added lightly, mainly for flavor and smell. You can skip it also if you want pure coconut flavor.
• Milk - I used just to bring the dough together softly. Add more or less depending as the dough feels dry or not.

Why This Recipe Works

• It is a very simple recipe with regular pantry ingredients.
• You get soft center with light crisp edges which many people like.
• You can change the flour or sugar based on what is available at home.
• It is a quick recipe gets done fast, perfect for sudden cravings.
• It's a kid friendly snack and feels lighter than store-bought biscuits.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Coconut Cookies Step by Step

1.Measure and take butter, melt it and take it in a mixing bowl, now add cane sugar to it and whisk it.

2.Add vanilla essence, mix it once. Now in a separate bowl take wheat flour and desiccated coconut.

3.Whisk it for even mixing, now add this flour-coconut mixture to the mixing bowl. Mix it well with your finger tips it will be crumbly.

4.Now add milk just enough to gather together to a dough. Do not knead, just gather to form a dough. Now use your measuring spoon or any small scooper to scoop the dough. This is for getting even sized cookies.

5.Roll it and slightly flatten with your palms.Preheat oven at 180 deg C for 10minutes. Meanwhile you shape all the cookies,Place them on a baking tray with butter paper lined. Sprinkle remaining coconut over the cookies.

6.The cookies are moist so the coconut gets stuck to the cookies easily. Bake in preheated oven for 15-18 minutes or until the edges start to brown.Keep an eye after 12 minutes itself. Carefully remove them from butter paper then cool in wire rack.

Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.

Expert Tips

• Mixing - Mix gently just bring the dough together softly, avoid kneading too much otherwise cookies might turn harder.
• Shaping the cookies - Don't press the dough too much, use a small scooper or spoon to get even-sized cookies.
• Baking time - Keep an eye after 12 minutes, the cookies brown very quickly and overbaking will make them hard.
• Coconut - I usually sprinkle extra coconut on top because the dough is little moist, so it sticks well and looks nice also.
• Refrigerating - If the dough feels sticky, just keep it in the fridge for few minutes so the cookies won't spread too much while baking.

Serving and Storage

Serve them warm with tea or even warm milk, the coconut flavor really stands out. It goes well as an evening snack or even for lunch box. Once the cookies cool down completely, store them in an airtight box.

They stay good for few days in room temperature. If they turn little soft later, just warm for a minute to bring back texture.

FAQS

1.Can I skip vanilla essence?

Yes you can, coconut flavor itself is very nice. I add vanilla only sometimes for extra aroma.

2.Can I use maida?

Yes you can use full maida for lighter texture, or mix both flours too.

3.Why did my cookies become hard?

Mostly because of overbaking. Try removing once edges turn light brown.

4.Can I make the dough ahead?

Yes you can prepare earlier and chill it. Bring it out for few minutes before shaping.

5.Can I use fresh coconut?

Yes but the moisture may make cookies softer, so try roasting the coconut little before adding.

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

Tried this Coconut Cookies 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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Coconut Cookies Recipe

Coconut Cookies are simple cookies that make the whole house smell warm and sweet, and honestly it puts you in a good mood so quickly. These cookies are crisp at the edges and soft in the middle, and the coconut flavor is soo good in each bite. It tastes really good with hot tea and even kids enjoy it because the taste stays mild but still rich. Coconut Cookies is a must try at home for the joy of baking & surprise for the family.

Course Baking

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

Keyword 30 mins recipes, Baking, baking recipes, biscuit recipes, butter recipes, coconut recipes, cookie recipes, milk recipes, vanilla recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 cookies

Calories 138kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• ½ cup cane sugar
• ¼ cup heaped + 1 tablespoon desiccated coconut
• ¼ cup unsalted chilled butter
• ¼ teaspoon vanilla essence optional
• 2 to 3 tablespoon milk boiled and cooled

Instructions

• Measure and take butter, melt it and take it in a mixing bowl, now add cane sugar to it and whisk it.
• Add vanilla essence, mix it once.
• Now in a separate bowl take wheat flour and desiccated coconut.
• Whisk it for even mixing, now add this flour-coconut mixture to the mixing bowl.
• Mix it well with your finger tips it will be crumbly.
• Now add milk just enough to gather together to a dough.
• Do not knead, just gather to form a dough.
• Now use your measuring spoon or any small scooper to scoop the dough. This is for getting even sized cookies.
• Roll it and slightly flatten with your palms.
• Preheat oven at 180 deg C for 10 minutes.
• Meanwhile you shape all the cookies, place them on a baking tray with butter paper lined.
• Sprinkle remaining coconut over the cookies.
• The cookies are moist so the coconut gets stuck to the cookies easily.
• Bake in preheated oven for 15-18 minutes or until the edges start to brown. Keep an eye after 12 minutes itself.
• Carefully remove them from butter paper then cool in wire rack.
• Cool down and then store in airtight container.
• Serve Coconut Cookies warm with a glass of milk or as a tea time snack.

Notes

• Mixing - Mix gently just bring the dough together softly, avoid kneading too much otherwise cookies might turn harder.
• Shaping the cookies - Don't press the dough too much, use a small scooper or spoon to get even-sized cookies.
• Baking time - Keep an eye after 12 minutes, the cookies brown very quickly and overbaking will make them hard.
• Coconut - I usually sprinkle extra coconut on top because the dough is little moist, so it sticks well and looks nice also.
• Refrigerating - If the dough feels sticky, just keep it in the fridge for few minutes so the cookies won't spread too much while baking.

Nutrition

Serving: 25g | Calories: 138kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 43mg | Fiber: 1g | Sugar: 9g | Vitamin A: 122IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg

The post Coconut Cookies Recipe appeared first on Sharmis Passions.

Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.

This cake suits tea time or even a small home celebration. I sometimes pack few slices for travel also because it stays good for a day. The fresh lemon flavor keeps the cake light and pleasant and if you like a little extra tang a simple lemon drizzle on top goes very nicely with the soft crumb.

About Lemon Bundt Cake

Lemon Bundt Cake is a basic sponge style cake baked in a bundt pan that gives a cute ring shape. I used simple ingredients like flour, baking powder, baking soda and fresh lemon zest which gives a bright citrus smell. The batter is easy to mix and because the bundt pan bakes a little faster the cake gets done pretty quick.

In this recipe, lemon is the main flavor and you can also use fresh zest and juice to make the taste more tangy and fresh. This recipe flavor is gentle, and it feels comforting without making the cake heavy. It has soft and spongy texture and has that light golden shade after baking.

There are few small variations too. Some people add little vanilla along with lemon flavor and some add poppy seeds for a small crunch. You can make an orange version using the same method and it comes out really nice. If you do not have a bundt pan you can use cupcake trays or a small loaf tin also.

I usually bake this when everyone at home wants a simple and light after meal dessert. The lemon flavor gives a small fresh lift and since the cake is not heavy even kids enjoys a slice happily. Lemon Bundt is a flavorful treat that has to be tried for the joy of baking.

Lemon Bundt Cake Ingredients

• Whole wheat flour - I added this as base for the cake as it gives flavor that blends nicely with lemon. You can use maida also if you want more lighter texture.
• Baking powder - I use this for helping the cake rise softly and give a gentle lift. You can add little more only if your flour is very dense.
• Baking soda - I added this along with the lemon juice since it reacts well and gives that small airy feel. You can skip if your batter feels already too loose.
• Cane sugar - I am using cane sugar as it gives a mild caramel-like taste which suits this cake. You can use white sugar also if that is what you have.
• Oil - I have used oil instead of butter to keep the cake more moist and soft for long time. You can add melted butter also but the texture will be slightly firm.
• Milk - I added milk to loosen the batter and give a smooth flowy texture. You can use warm milk also if the sugar is not melting properly.
• Lemon zest - I grated the outer skin lightly for bright aroma and taste. You can skip if you feel the lemon flavor is already strong.
• Lemon juice - I have used fresh lemon juice which gives the refreshing taste. I also added this to make a tangy syrup to drizzle over the small cakes. You can adjust according to how tangy you want.
• Icing sugar - I use this to make the topping glaze smoother. It dissolves quickly and gives that shiny look.

Why This Recipe Works

• This recipe is easy and simple so you can make it even on busy days.
• It has a soft and slightly spongy texture that lemon taste.
• You can easily adjust the sweetness as cane sugar blends nicely.
• It bakes fast and works even if you don't have a large oven.
• You can use the same mixture to bake cupcakes or a small loaf also.

Similar Recipes

• Vanilla cake
• Chocolate cake
• Plum cake
• Carrot cake
• Fruit Cake

How to make Lemon Bundt Cake Step by Step

1.Measure and take milk in a mixing bowl, add oil and cane sugar to it.

2.Whisk it well. Strain to remove impurities, Set aside. Extract lemon juice, measure and keep aside.

3.Using a grater take lemon peels, Set aside. To a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.

4.Whisk well then add oil milk mixture.

5.Mix well using a whisk. Add lemon juice, mix once.

6.The batter should be thickish. Grease the bundt tin with oil using a pastry brush. Now spoon the batter. While you prepare this, preheat oven at 180 deg C for 10 minutes.

7.Fill it till ¾th of each hole. Bake in preheated oven for 15-18 minutes or till the top turns golden.

8.Cool down for few mins then carefully lift the cake using a fork. Let it to cool down.In a small mixing bowl take icing sugar,

9.Add lemon juice to it, mix well until it forms a thick syrup. Drizzle over the cake

Serve with lemon sauce!

Expert Tips

• Use fresh lemon - I usually use fresh lemon juice as bottled one gives slight bitterness sometimes.
• Don't overmix - I often stop mixing once everything is just combined so the cake doesn't turn dense.
• Grease well - I usually grease the bundt tin fully as these molds tend to stick at corners.
• Check early - I have noticed small bundt cakes cook faster so I check a little early to avoid overbrowning.
• Cool properly - I always let the cakes cool completely before drizzling or else the syrup becomes runny.

Serving and Storage

Serve this with warm milk, tea or even pack it in snack box. This goes well as a light evening sweet too. You can store leftover pieces in an airtight box for one day in room temperature. If you want to keep longer just refrigerate and warm little before eating. The drizzle sets nicely once cooled so it stays neat.

FAQS

1.Can I skip the lemon glaze?

Yes you can, the cake tastes good plain also.

2.Can I use full maida instead of wheat flour?

Yes you can use maida fully if you want softer cake.

3.Will butter work in place of oil?

Yes but the texture becomes little firm, not very soft.

4.Can I add vanilla essence along with lemon?

You can add few drops if you like that mixed flavor.

5.How do I know it's baked?

Just touch the top, if it springs back or a toothpick comes clean it is done.

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

Tried this Lemon Bundt Cake 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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Lemon Bundt Cake Recipe

Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.

Course Baking, Snack

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

Keyword 30 mins recipes, Baking, baking recipes, cake, Cake Recipes, christmas recipes, Festival, fruit recipes, lemon recipes, snack recipes, wheat flour recipes, whole wheat recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 Bundt Cakes

Calories 122kcal

Author Sharmilee J

Ingredients

• ¾ cup whole wheat flour
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ cup cane sugar
• ¼ cup oil
• ½ cup milk
• ¼ cup lemon juice
• 1 teaspoon lemon zest / grated lemon skin

FOR THE LEMON DRIZZLE:

• ¼ cup icing sugar
• ½ lemon

Instructions

• Measure and take milk in a mixing bowl, add oil and cane sugar to it.
• Whisk it well. Strain to remove impurities, set aside.
• Extract lemon juice, measure and keep aside.
• Using a grater take lemon peels, set aside.
• In a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.
• Whisk well then add oil milk mixture. Mix well using a whisk.
• Add lemon juice, mix once. The batter should be thickish.
• Grease the bundt tin with oil using a pastry brush.
• While you prepare this, preheat oven at 180 deg C for 10mins.
• Now spoon the batter. Fill it till ¾th of each hole.
• Bake in preheated oven for 15-18mins or till the top turns golden.
• Cool down for few mins then carefully lift the cake using a fork.
• Let it to cool down. In a small mixing bowl take icing sugar,
• Ass lemon juice to it, mix well until it forms a thick syrup.
• Drizzle over the cake. Cool down and then store.
• Serve Lemon Bundt Cake warm with a glass of milk or as a tea time snack.

Notes

• Use fresh lemon - I usually use fresh lemon juice as bottled one gives slight bitterness sometimes.
• Don't overmix - I often stop mixing once everything is just combined so the cake doesn't turn dense.
• Grease well - I usually grease the bundt tin fully as these molds tend to stick at corners.
• Check early - I have noticed small bundt cakes cook faster so I check a little early to avoid overbrowning.
• Cool properly - I always let the cakes cool completely before drizzling or else the syrup becomes runny.

Nutrition

Serving: 25g | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 65mg | Fiber: 1g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 0.4mg

The post Lemon Bundt Cake Recipe appeared first on Sharmis Passions.

Homemade sprouted ragi milk powder for babies is one thing that many moms like to keep ready when their little ones start solids. It is made by soaking and sprouting the ragi, then the milk is extracted and dried completely to get a smooth powder. The taste stays mild and simple, so babies usually take it without much trouble.

This sprouted ragi powder is mostly given for babies around 6 to 9 months as it keeps them full for some time and gives slow steady energy. Ragi has natural fiber, calcium and iron, so it is seen as a good early-millet to start with. When cooked slowly, this powder turns into a smooth porridge, and that feels gentle for small tummies.

About Sprouted Ragi Milk Powder

Homemade sprouted ragi milk powder is a traditional first solid food many families prepare when they look for a healthier option for baby food. The process needs little time and effort since we have to soak, sprout and extract the milk from ragi. After that the milk is dried under the sun so it becomes crisp and turns into fine powder when ground.

The flavor stays earthy and very soft, and when cooked it becomes creamy and has a comforting feel. Some prefer completely plain porridge, and some add tiny bit jaggery after the baby crosses one year. Either way the porridge is easy on the stomach and gets digested slowly.

There are two common ways for making ragi porridge: one with sprouted flour and another with this sprouted milk powder. The milk powder version gives a lighter taste and sometimes babies accept it quicker. It also helps on busy days because you only need to mix with water and cook for few minutes.

I mostly prepare this in small batches that last for two months or so. It helps a lot during busy mornings or even travel times, since the powder cooks very fast and doesn't need many things.

Sprouted Ragi Milk Powder Ingredients

• Whole ragi - I have used whole ragi to make the sprouted version, and it gives a very fresh and mild flavor. You can use finger millet also since both are same thing.
• Water - I use water for soaking, sprouting and extracting milk. You can add little extra when you want thinner milk.
• Sprouted ragi powder - I have used this for making porridge quickly as it mixes smooth and cooks fast too.
• Jaggery - I add small amount only for babies above one year to give mild sweetness. You can skip easily for smaller babies.
• Ghee - I add few drops while cooking as it helps digestion and gives soft touch to the porridge. You can leave it also.

Why This Recipe Works

• This recipe is a clean homemade option, so you know what goes inside your baby's food.
• It gives creamy and smooth porridge that is easy for small babies to swallow.
• You can store the powder for weeks, so it is helpful whenever you need quick meal.
• Ragi has natural calcium, iron and fibre, making it a good starter millet.
• This recipe is simple to prepare and works for different ages too.

Similar Recipes

• Cereals for Babies
• Baby Purees
• Baby Porridges
• Baby Soups
• Others

How to make Sprouted Ragi Milk Powder Step by Step

To make ragi powder

1.Soak ragi over night, rinse it well then drain water and transfer to hot box set aside undisturbed for 8 hours you will see small sprouts coming out.

2.Now transfer this mixture to a mixer jar and grind it and extract thick milk, use a strainer to extract milk. Then again add little more water and extract milk.

3.I always extract milk twice. Now transfer the extracted milk to a bowl and keep it undisturbed for 15 minutes. You can see clear water floating on top. Slowly drain the clear water alone. Then you will be left out with only thick milk.

4.Now pour the thick ragi milk to a flat bottomed wide tray. Let it dry under the sun for at least 2 days until it becomes dry completely and starts to show splits. I broke them roughly.

5.Transfer the broken pieces to a mixer jar and grind it to a fine powder. Roast the powder for 3-5 minutes just until the heat gets onto the flour. Cool down and then store.

To make porridge

1.Add ¾ to 1 cup of water in a pan. Add sprouted ragi powder (I used homemade)to the pan.

2.It should be very watery like this. Whisk well so that there are no lumps. Add ghee to it and start cooking.

3.Let it cook in low flame, It will start to thicken , at this stage add your sweetener. I used palm sugar candy powder.

4.Keep cooking until it starts to coat the ladle as shown. At this stage switch off. The whole process will take 5-7 minutes in low flame.

Serve warm!

Expert Tips

• Drying - I usually dry the ragi milk fully under sun because even small moisture may spoil it later.
• Sprouting - I have seen sprouted ragi feels lighter and gets digested easier for babies.
• Milk thickness - I extract milk twice so the mixture doesn't turn too thick while drying.
• Roasting - I usually roast the powder lightly if I am storing big batch. It is optional but you can roast it for storing.
• Storage - I keep it in a airtight jar and use only dry spoon since this absorbs moisture fast.

Serving and Storage

Serve sprouted ragi milk porridge warm, either plain or with few drops of ghee. This works well as a morning feed or evening small meal The porridge becomes thick after it cools down, so I mostly add a little warm water when reheating it. You can store the powder in a dry container, and it will stay good for almost two to three months.

FAQS

1.Can I use normal ragi flour?

Yes you can use, but sprouted feels little lighter for tiny babies.

2.How long can I keep this powder?

It stays good for two to three months if dried and roasted properly.

3.Can I skip the ghee?

Yes you can skip, but few drops makes porridge smoother to eat.

4.Do I need to add sweetener?

For babies below one year better to avoid, you can feed plain.

5.Is sun drying important?

Sun drying gives best result, but you can keep under fan for long time if sunlight is weak.

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

Tried this Homemade Sprouted Ragi Milk Powder 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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Sprouted Ragi Milk Powder Recipe for Babies

Sprouted Ragi Milk Powder for Babies is one thing that many moms like to keep ready when their little ones start solids. It is made by soaking and sprouting the ragi, then the milk is extracted and dried completely to get a smooth powder. The taste stays mild and simple, so babies usually take it without much trouble.

Course Main Course

Cuisine Indian

Keyword Baby Food

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 feeds

Calories 388kcal

Author Sharmilee J

Ingredients

For making sprouted ragi powder

• 1 cup whole ragi
• water as needed

For making the porridge

• 2 tablespoon sprouted ragi powder
• 1 cup water
• 1 teaspoon jaggery optional
• ¼ teaspoon ghee optional

Instructions

To make Sprouted Ragi powder

• Soak ragi overnight, rinse it well then drain water and transfer to hot box set aside undisturbed for 8 hrs you will see small sprouts coming out.
• Now transfer this mixture to a mixer jar and grind it and extract thick milk, use a strainer to extract milk. Then again add little more water and extract milk.
• I always extract milk twice. Now transfer the extracted milk to a bowl and keep it undisturbed for 15mins.You can see clear water floating on top. Slowly drain the clear water alone. Then you will be left out with only thick milk
• Now pour the thick ragi milk to a flat bottomed wide tray. Let it dry under the sun for at least 2 days until it becomes dry completely and starts to show splits. I broke them roughly.
• Transfer the broken pieces to a mixer jar and grind it to a fine powder. Roast the powder for 3-5 minutes just until the heat gets onto the flour.
• Cool down and then store.

To make porridge

• Add ¾ to 1 cup of water in a pan. Add sprouted ragi powder(I used homemade)to the pan.
• It should be very watery like this. Whisk well so that there are no lumps.Add ghee to it and start cooking.
• Let it cook in low flame,It will start to thicken , at this stage add your sweetener.I used palm sugar candy powder.
• Keep cooking until it starts to coat the ladle as shown. At this stage switch off. The whole process will take 5-7 minutes in low flame.
• Feed warm along with few drops of ghee or as such.

Notes

• Drying - I usually dry the ragi milk fully under sun because even small moisture may spoil it later.
• Sprouting - I have seen sprouted ragi feels lighter and gets digested easier for babies.
• Milk thickness - I extract milk twice so the mixture doesn't turn too thick while drying.
• Roasting - I usually roast the powder lightly if I am storing big batch. It is optional but you can roast it for storing.
• Storage - I keep it in a airtight jar and use only dry spoon since this absorbs moisture fast.

Nutrition

Serving: 75g | Calories: 388kcal | Carbohydrates: 85g | Protein: 9g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 483mg | Calcium: 407mg | Iron: 5mg

The post Sprouted Ragi Milk Powder Recipe for Babies appeared first on Sharmis Passions.

Ragi porridge for babies is one of those very simple and gentle foods many moms like to start when baby begins solids. I have given 2 ways to make ragi porridge for babies one is with sprouted ragi flour which is instant when you have the flour in hand, another is with whole ragi which takes time. The taste is very mild, so babies usually have it without much trouble.

This porridge is mostly given for babies after six months because it keeps them little full for longer time and gives steady energy. This millet which has natural fiber, calcium and iron, so it is a good choice for growing babies. When cooked properly, it turns smooth and easy to swallow, which makes it very comforting as first food.

About Ragi Porridge for Babies

Ragi porridge for babies is a very common traditional food made in many homes for years now. It is made using sprouted ragi flour or by taking out milk from soaked ragi grains. The flavor stays very light, and the porridge becomes thick nicely while cooking. The taste is plain, and still feels very nutritious and filling for the little ones.

The texture of this porridge is according to how much water you add and the time you cook the porridge. Some prefer it thin in the beginning, while others make it little thick when the baby gets used to solids. You can serve it plain, or add a little jaggery syrup later if the baby is above one year. Both ways gives smooth and gentle porridge.

There are two common variations of this porridge. One is sprouted ragi flour porridge, which is easier and gets done in shorter time. The other one is ragi milk porridge, where milk is extracted from whole ragi grains and this gives a more mild taste. Both ways give soft and creamy porridge, very suitable for early feeding.

I usually make the sprouted flour version on normal days since it is faster, and the ragi milk version only when I have few extra minutes. Small batch works best because this porridge becomes more thick as it cools down.

Ragi Porridge for Babies Ingredients

• Sprouted ragi flour - I have used this to make porridge smooth and give natural flavor. You can use regular ragi flour also if sprouted not available.
• Whole ragi grains - I have used this for ragi milk porridge when I want fresher flavor. Finger millet works same too.
• Water - I use water to get right flowing consistency, and add little more if it looks too thick.
• Jaggery syrup - I have added this only for babies above one year, it gives slight sweetness. You can skip or use any mild sweetener.
• Ghee - I add few drops as it helps digestion and gives soft taste, you can leave it out also.

Similar Recipes

• Cereals for Babies
• Baby Purees
• Baby Porridges
• Baby Soups
• Others

How to make Ragi Porridge for Babies Step by Step

Method 1

1.Add ¾ to 1 cup of water in a pan. Add sprouted ragi powder (I used homemade) to the pan.

2.It should be very watery like this. Whisk well so that there are no lumps. Add ghee to it and start cooking.

3.Let it cook in low flame, It will start to thicken, at this stage add your sweetener. I used palm sugar candy powder.

4.Keep cooking until it starts to coat the ladle as shown. At this stage switch off. The whole process will take 5-7 minutes in low flame.

Feed warm along with few drops of ghee or as such.

Method 2

1.Take ragi, rinse it well and soak it overnight. Rinse again and drain water. Take it in a mixer jar.

2.First give a quick blend 2-3 times then add water and pulse it again.

3.Take a muslin cloth, transfer and extract milk. Squeeze the cloth till milk is extracted well. The milk will be thick.

4.You can add little more water and pulse it again ,you will get thin milk. You can even use a strainer if you don't have cloth. Press it with a spoon and extract milk.

5.If you  find the milk too thick then add little water and then cook.Transfer the extracted milk to a pan and heat it up. Keep mixing with a ladle else it will form lumps if you leave it unattended. It will slowly get thick as you can see.

6.The milk will thicken,at this stage add ghee and cook for few more mins. If you are adding any sweetener add it at this stage.

7.Cook for few more minutes till its thick as shown. Cook in low flame.

8.When it gets thick, it will leave the sides of the pan more like pudding consistency, as shown below, switch off. As it cool down it may bet more thicker. Let it cool for few minutes, then feed.

Serve ragi porridge warm to babies.

Expert Tips

• Consistency - I usually keep porridge slightly watery at first, thicker porridge can be harder for tiny babies to handle.
• Sweetener - I have added jaggery syrup only after one year, you can skip completely if baby is below 1 year.
• Stirring - I usually keep mixing ragi while cooking, because it forms lumps very fast if left unattended.
• Cooking time - I have seen ragi takes time to cook well, slow cooking helps it get smoother.
• Cooling - I noticed porridge becomes more thick after cooling, so I switch off little earlier.

Serving and Storage

Serve ragi porridge for babies warm with few drops of ghee or plain if you want. This goes well as morning feed or small evening meal when weather is little cool. Leftover porridge gets very thick, so I don't recommend storing long. If needed, keep few hours in fridge and add warm water while reheating.

FAQS

1.Can I use regular ragi flour instead of sprouted?

Yes you can use regular ragi flour too, it just won't be as light as sprouted but still works fine.

2.Can I give it to under six months babies?

No its better to wait till six months, younger babies may not digest solids well.

3.Can I skip ghee?

Yes you can skip ghee, but few drops helps reduce dryness and makes it easier to digest.

4.Can I make this porridge in advance?

You can make little earlier, but it gets thicker while cooling, so you may need to add warm water.

5.Can I use sweetener for small babies?

For babies below one year it is better not to add jaggery or honey, you can give plain.

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

Tried this Ragi Porridge for Babies? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi porridge for babies

Ragi porridge for babies is one of those very simple and gentle foods many moms like to start when baby begins solids. I have given 2 ways to make ragi porridge for babies one is with sprouted ragi flour which is instant when you have the flour in hand, another is with whole ragi which takes time. The taste is very mild, so babies usually have it without much trouble.

Course Main Course

Cuisine Indian

Keyword Baby Food

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 feeds

Calories 63kcal

Author Sharmilee J

Ingredients

For Ragi Porridge

• 2 tablespoon sprouted ragi flour you can use regular ragi flour too
• ¾ to 1 cup water
• 1 teaspoon jaggery syrup or honey for babies over 1 year
• ¼ teaspoon ghee optional

For Ragi Milk Porridge

• 2 tablespoon ragi / fingermillet
• water as needed
• 1 teaspoon jaggery syrup for babies over 1 year

Instructions

Ragi Porridge Method

• Add ¾ to 1 cup of water in a pan.Add sprouted ragi powder(I used homemade)to the pan.
• It should be very watery like this.Whisk well so that there are no lumps.Add ghee to it and start cooking.
• Let it cook in low flame,It will start to thicken , at this stage add your sweetner.I used palm sugar candy powder.
• Keep cooking until it starts to coat the laddle as shown.At this stage switch off.The whole process will take 5-7mins in low flame.
• Feed warm along with few drops of ghee or as such.

Ragi Milk Porridge Method

• Take ragi, rinse it well and soak it overnight.Rinse again and drain water. Take it in a mixer jar.
• First give a quick blend 2-3 times then add water and pulse it again.
• Take a muslin cloth, transfer and extract milk. Squeeze the cloth till milk is extracted well. The milk will be thick.
• You can add little more water and pulse it again ,you will get thin milk. You can even use a strainer if you don't have cloth. Press it with a spoon and extract milk.
• If you  find the milk too thick then add little water and then cook. Transfer the extracted milk to a pan and heat it up. Keep mixing with a ladle else it will form lumps if you leave it unattended.It will slowly get thick as you can see.
• The milk will thicken,at this stage add ghee and cook for few more mins. If you are adding any sweetener add it at this stage.
• Cook for few more mins till its thick as shown. Cook in low flame.
• When it gets thick, it will leave the sides of the pan more like pudding consistency,as shown below, switch off.As it cool down it may bet more thicker.Let it cool for few mins, then feed.

Notes

• Consistency - I usually keep porridge slightly watery at first, thicker porridge can be harder for tiny babies to handle.
• Sweetener - I have added jaggery syrup only after one year, you can skip completely if baby is below 1 year.
• Stirring - I usually keep mixing ragi while cooking, because it forms lumps very fast if left unattended.
• Cooking time - I have seen ragi takes time to cook well, slow cooking helps it get smoother.
• Cooling - I noticed porridge becomes more thick after cooling, so I switch off little earlier.

Nutrition

Serving: 75g | Calories: 63kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 6mg | Potassium: 60mg | Sugar: 2g | Calcium: 54mg | Iron: 1mg

The post Ragi Porridge Recipe for Babies (2 Methods) appeared first on Sharmis Passions.

Schezwan Egg Fried Rice is a simple spicy rice dish that can be made quickly but still tastes delicious and isa must try for all spice lovers. The schezwan sauce adds a bold flavor and the eggs make the rice more filling. This dish that suits when we crave Indo Chinese flavors at home for lunch or even dinner. It also looks colorful and looks quite good when served.

The taste is slightly smoky with soft eggs and crunchy vegetables mixed in between. This is a complete meal by itself so I make it often on busy days. The strong flavor from the chilli paste mixes well with the rice and gives it a nice spicy kick. It doesn't need many ingredients so easy to try even for beginners.

About Schezwan Egg Fried Rice

Schezwan / Sichuan / Szechuan is a style of Chinese cuisine originating from Sichuan province in South Western China. Schezwan Sauce has bold flavors, especially the pungency and spiciness resulting from liberal use of garlic and chilies.

Schezwan Egg Fried Rice is popular Indo Chinese style rice made using cooked rice, eggs, vegetables and a spicy schezwan paste. The red chili paste is what gives the bright color and heat. The whole dish has a mix of soft and crunchy textures which makes it enjoyable to eat.

It is a simple dish that you can prepare with leftover rice also. Also using cooled rice gives separate grains which is best for fried rice recipes. You can adjust the spice level as needed by increasing or reducing the schezwan sauce. You can add vegetables also adds a slight crunch and makes the rice more filling.

There are many variations for fried rice but the schezwan version stands out because of its bold taste. The flavor becomes more good when the veggies are sauteed on high flame for a small smoky feel. You can add little soya sauce also if you like more flavor but it tastes good even without it.

I usually make this on weekends or when I want to finish leftover rice quickly. Everyone at home likes spicy dishes so this is made often and it suits most side dishes too.

Schezwan Egg Fried Rice Ingredients

• Basmati rice - I used this as it stays separate and gives light texture for fried rice. You can use regular rice or any long grained rice.
• Red chilli paste / Schezwan sauce - I have used this for the strong spicy flavor and bright red color. You can use homemade or store bought sauce both works fine.
• Egg - I have used egg for a soft texture and to make the rice more filling. You can add one more egg also if you like.
• Carrot and cabbage - I have used both to add crunch and little volume to the fried rice. They balance the spice slightly with their mild sweetness. You can add beans also.
• Capsicum - I have used capsicum for a fresh flavor and light crisp bite. Any color capsicum is fine to use.
• Garlic - I have used garlic for the nice aroma and to give that Indo Chinese touch.
• Spring onion - I have used the white part for soft onion flavor and the green part at the end for color and freshness.
• Pepper powder - I have used pepper for a warm heat which goes well with schezwan taste. Freshly crushed pepper gives better aroma.
• Oil - I have used olive oil as that is what I had, but any cooking oil is fine for this recipe.

Why This Recipe Works

• This recipe is easy to make and uses very simple ingredients you mostly have at home.
• It gives bold spicy flavor which makes it perfect for Indo Chinese cravings.
• The vegetables stay crunchy, so every bite has nice texture.
• You can change the spice levels or add more eggs and veggies as needed.
• It suits busy days and works for lunch box also.

Similar Recipes

• Baby Corn Fried Rice
• Veg Fried Rice
• Gobi Manchurian 
• Chicken Fried Rice
• Egg Fried Rice

How to make Schezwan Fried Rice Step by Step

1.Soak red chilies in little hot water for an hour, transfer it along with water to a mixer jar then grind it to a fine paste, Set aside. Pressure cook rice with enough water for 3 to 4 whistles.

2.Fluff the rice, add little oil and set aside. In a pan heat oil - add chopped garlic and spring onion white part, sauté for a minute. Then add onion sauté till it turns transparent.

3.Add chili paste, soya sauce then add carrot and cabbage and sauté in medium high flame for 2 minutes.

4.Then lower the flame and sauté for few minutes until the vegetables shrink then  add capsicum and sauté for 2 minutes.

5.Finally add egg, scramble it well.

6.Now add required salt and pepper powder. Saute for a minute, then add cooked rice

7.Toss it well finally add spring onions green part toss it well and cook for 2 minutes.

Garnish with chopped spring onions and Serve hot with your choice of side dish or any manchurian.

Expert Tips

• Cooled rice - I usually use rice cooked earlier, because fresh rice becomes too soft and it breaks easily.
• Sautéing - I cook the veggies on high flame keeps them more crunchy and gives a slight smoky kind of flavor.
• Adjust chilli paste - I start with less and then add more after tasting, since some are really strong.
• Scramble egg well - I scramble the egg first and keep it aside, so later that it mixes more evenly.
• Veggies - I have seen overcooking removes the color and crunch, so I just cook till they shrink a bit only.

Serving and Storage

Serve this with any manchurian, chilli paneer or even simple fried egg. This goes well with soups also if you prefer Chinese style meals. Store leftover rice in a airtight container and keep it in fridge. It stays good for one day and you can reheat on a pan with little oil.

FAQS

1.Can I skip egg?

You can skip the egg. It will just become a plain schezwan fried rice with veggies only.

2.Can I make it less spicier?

Yes you can reduce the schezwan sauce or the chilli paste little bit.

3.Can I make with leftover rice?

Yes leftover rice actually works more better, because the grains stays more separate.

4.Can I add some more vegetables?

Yes of course, you can add beans, mushrooms, baby corn or basically any veggie you liking.

5.Can I prepare the chili paste earlier?

Yes you can make the paste earlier and keep it in fridge for few days also, it stays good.

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

Tried this Schezwan Egg Fried Rice 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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Schezwan Egg Fried Rice Recipe

Schezwan Egg Fried Rice is a simple spicy rice dish that can be made quickly but still tastes delicious and isa must try for all spice lovers. The schezwan sauce adds a bold flavor and the eggs make the rice more filling. This dish that suits when we crave Indo Chinese flavors at home for lunch or even dinner. It also looks colorful and looks quite good when served.

Course Lunch, Main Course

Cuisine Chinese, Indian, Indo Chinese

Keyword egg recipes, fried rice recipes, healthy rice, lunch recipes, masala recipes, meals, Rice, rice recipes, schezwan recipes, spicy indian mix

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 273kcal

Author Sharmilee J

Ingredients

• ¼ cup basmati rice
• ½ cup water
• 8 to 10 * red chillies
• 1 egg
• 1 small carrot chopped finely
• ¼ cup cabbage chopped lengthwise
• ⅛ cup capsicum chopped finely
• 2 teaspoon garlic chopped finely
• 1 heaped teaspoon schezwan sauce / red chilli paste
• 1 teaspoon spring onion white part
• 2 teaspoon spring onion green part
• ¼ teaspoon pepper powder
• 1 tablespoon olive oil
• salt to taste

Note : I made the red chilli paste in bulk as I used the paste for other few recipes too.I used just 1 teaspoon of red chilli paste for this recipe.

Instructions

• Soak red chillies in little hot water for an hour, transfer it along with water to a mixer jar then grind it to a fine paste, set aside.
• Pressure cook rice with enough water for 3 to 4 whistles.
• Fluff the rice, add little oil and set aside.
• In a pan heat oil - add chopped garlic and spring onion white part, sauté for a minute.
• Then add onion sauté till it turns transparent.
• Add chili paste, soya sauce then add carrot and cabbage and sauté in medium high flame for 2 minutes.
• Then lower the flame and sauté for few mins until the vegetables shrink then add capsicum and sauté for 2 minutes.
• Finally add egg, scramble it well.
• Now add required salt and pepper powder. Sauté for a minute, then add cooked rice.
• Toss it well finally add spring onions green part toss it well and cook for 2mins.
• Garnish with chopped spring onions and Serve Schezwan Egg Fried Rice hot with your choice of side dish or any manchurian.

Notes

• Cooled rice - I usually use rice cooked earlier, because fresh rice becomes too soft and it breaks easily.
• Sautéing - I cook the veggies on high flame keeps them more crunchy and gives a slight smoky kind of flavor.
• Adjust chili paste - I start with less and then add more after tasting, since some are really strong.
• Scramble egg well - I scramble the egg first and keep it aside, so later that it mixes more evenly.
• Veggies - I have seen overcooking removes the color and crunch, so I just cook till they shrink a bit only.

Nutrition

Serving: 150g | Calories: 273kcal | Carbohydrates: 40g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 89mg | Potassium: 795mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7363IU | Vitamin C: 278mg | Calcium: 68mg | Iron: 3mg

The post Schezwan Egg Fried Rice Recipe appeared first on Sharmis Passions.

Bread Omelette is basically toasted bread covered with a simple spiced egg mix, and the flavors come together nicely when it gets toasted until golden on both sides. This dish has soft eggs and slightly crisp bread, so the texture itself feels satisfying. The spices are mild making it an ideal breakfast recipe. Bread and eggs are a winning combo and this one is no exception.

Bread Omelette is one of those easy breakfast dishes I end up making when I want something filling but really don't have much time to think what to cook. I mostly make this for a quick breakfast or even sometimes for evening snack, especially when someone wants something warm and tasty immediately.

About Bread Omelette

Bread Omelette is one of the oldest street-style snacks you will find in many places, and each shop has its own variations. The base idea is simple where eggs are beaten with onions, green chilies and spices, bread slices are dipped into this and cooked together. The bread absorbs the egg mixture and you get a soft inside and light toasted outside.

Bread Omelette always reminds me of train journeys as I love bread omlette served in the Indian Railways and should admit I look forward to day train journeys just for the sake of this dish. I make it when hungry in between meals or when we want a quick breakfast. It always turns out quite satisfying.

The taste also depends on how you like your omelette to be. Some people add more onion to make it bit crunchy, some keep it plain with only spices. The heat from pepper and chili gives a nice lift and the coriander leaves adds that fresh touch.

There are many ways people make this. You can toast the bread first and then sandwich the omelette, add little cheese on top, or even mix small pieces of capsicum or tomato into the egg. You can also make a bigger one by joining few bread slices like they do in shops. Each version has its own nice taste.

Bread Omelette Ingredients

• Bread slices - I used white bread, you can use wheat bread or milk bread also, both works almost the same.
• Eggs - I added two eggs as it gives enough mixture to cover the bread properly and keeps the omelette soft and fluffy. You can add one more egg if you feel it is coming bit thin.
• Red chilli powder - I am using this for giving small spicy taste and little color. You can adjust it how much heat you want.
• Garam masala - I added a pinch mainly for flavor, it blends well with onion and egg. You can skip also if you like very simple taste.
• Turmeric powder - I used just a tiny pinch, it gives warm color and light earthy taste, and the omelette looks more bright too.
• Pepper powder - I added this for heat which suits egg recipes very well. If you like pepper flavor more, you can add a bit extra also.
• Onion - I used finely chopped onion as it gives small crunch and mild sweetness once cooked.
• Green chilli - I added one green chilli for extra heat. You can skip if making for kids or if you don't want too much spice.
• Coriander leaves - I have used little chopped coriander for fresh smell and flavor. It makes the omelette feel more light.
• Oil - I used to cook the omelette and toast the bread even. You can use ghee also if you want richer taste.

Similar Recipes

• Bread bajji
• Bread Kheer
• Bread Pizza
• Bread Halwa
• Bread Jamun

How to make Bread Omelette Step by Step

1.Break open 2 eggs in a mixing bowl, then add all the spice powders along with required salt. Then add chopped onion.

2.Add finely chopped green chilies and coriander leaves to it. Mix it well with a spoon. Beat it for few seconds.

3.Heat a pan with oil,when it is hot - pour the egg mixture on it. Tilt it so that the egg mixture is even on all the edges.

4.Take a bread slice dip in the egg then flip over and place it. Repeat this for the other egg too. So the dipped side should come on top. Drizzle oil.

5.Once it gets cooked on one side, flip over to other side, press it with the ladle. Cook for 2 minutes then flip over and serve.

Serve hot!

Expert Tips

• Beat well - First beat the eggs for few seconds so they become light and mix evenly with onions and spices.
• Cook on medium flame - I have seen cooking on medium flame makes the omelette cook properly without burning the bread edges.
• Flip slowly -Flip the omelette gently because the egg mixture will be soft at first and may tear if done fast.
• Add extra pepper - I have tried adding little more pepper sometimes, and it gives a strong nice flavor which suits bread omelette well.
• Cheese option - I sometimes place a small cheese slice on top, and it melts inside making the whole omelette more filling and tasty.

Serving and Storage

Serve this hot with chopped onions, coriander leaves or even little ketchup if you prefer. It goes well with tea or even as a quick meal by itself. This recipe tastes best served immediately. I don't recommend storing leftovers.

FAQS

1.Can I add in vegetables?

Yes you can add small pieces of capsicum or tomato also.

2.Can I skip green chil4lies?

Yes you can leave it out if you want a milder omelette.

3.Will cheese taste good in this?

Yes cheese melts well and makes it richer.

4.Can I make without onions?

You can make plain omelette too, but onions add good flavor.

5.Which bread works best?

Any regular bread works, but slightly firm slices toast better.

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

Tried this Bread Omelette 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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Bread Omelette Recipe | Bread Omlet Recipe

Bread Omelette is basically toasted bread covered with a simple spiced egg mix, and the flavors come together nicely when it gets toasted until golden on both sides. This dish has soft eggs and slightly crisp bread, so the texture itself feels satisfying. The spices are mild making it an ideal breakfast recipe. Bread and eggs are a winning combo and this one is no exception.

Course Breakfast, Snack

Cuisine American, Chinese, French, Indo Chinese, Italian, Mediterranean

Keyword 30 mins recipes, bread, bread recipes, egg recipes, recipes, sandwich, sandwich recipes, street food

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1

Calories 350kcal

Author Sharmilee J

Ingredients

• 2 slices bread
• 2 eggs
• ½ teaspoon red chilli powder
• ¼ teaspoon garam masala powder
• a pinch turmeric powder
• ¼ teaspoon pepper powder
• 4 tablespoon onion finely chopped
• 1 green chilli finely chopped
• 2 teaspoon coriander leaves finely chopped
• 1 to 2 teaspoon oil
• salt to taste

Instructions

• Break open 2 eggs in a mixing bowl, then add all the spice powders along with required salt. Then add chopped onion.
• Add finely chopped green chillies and coriander leaves to it. Mix it well with a spoon. Beat it for few seconds.
• Heat a pan with oil, when it is hot - pour the egg mixture on it. Tilt it so that the egg mixture is even on all the edges.
• Take a bread slice dip in the egg then flip over and place it. Repeat this for the other egg too. So the dipped side should come on top. Drizzle oil.
• Once it gets cooked on one side, flip over to other side, press it with the ladle. Cook for 2mins then flip over and serve.
• Serve Bread Omelette hot with chopped raw onions and coriander leaves.

Notes

• Beat well - First beat the eggs for few seconds so they become light and mix evenly with onions and spices.
• Cook on medium flame - I have seen cooking on medium flame makes the omelette cook properly without burning the bread edges.
• Flip slowly -Flip the omelette gently because the egg mixture will be soft at first and may tear if done fast.
• Add extra pepper - I have tried adding little more pepper sometimes, and it gives a strong nice flavor which suits bread omelette well.
• Cheese option - I sometimes place a small cheese slice on top, and it melts inside making the whole omelette more filling and tasty.

Nutrition

Serving: 150g | Calories: 350kcal | Carbohydrates: 35g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 327mg | Sodium: 558mg | Potassium: 289mg | Fiber: 5g | Sugar: 7g | Vitamin A: 995IU | Vitamin C: 9mg | Calcium: 133mg | Iron: 4mg