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.

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

The post Bread Omelette appeared first on Sharmis Passions.

Thengai Podi is a simple coconut spice powder that serves as a great side dish for idli, dosa and rice. Also known as coconut podi, it has a nice roasted flavor with little bit spice, so it becomes a good choice when you want something quick on the side. It is easy to make and gives a tasty touch to a plain meal. The mix of coconut, dal and chilies gives a warm aroma that feels very tasty and comforting.

This is one of those podis you can make once and use for many days without much effort. It tastes good when mixed with ghee or even sesame oil. Since it uses dry roasted ingredients, it stores quite well also and stays fresh for long. It is a handy podi for busy mornings and also for quick weekend lunch.

About Thengai Podi

Thengai Podi is a spiced coconut powder made by dry roasting dried coconut along with dal and spices. It is used as a side for idli, dosa, rice by mixing with ghee/ oil and is relished by all spice powder lovers. This podi is quite common in many Tamil homes and often kept ready in the kitchen shelf for easy breakfasts.

The texture is slightly coarse and not fully powdered, and that gives a nice bite when mixed with ghee or oil. Kashmiri red chilies gives color and regular chilies gives heat but not too strong so perfect to serve for kids too. Adding tamarind for a bit of tang which balances the coconut taste well. Hing also brings a sharp flavor which goes well with the roasted dal.

There are small variations for this podi like adding chana dal along with urad dal or roasting the coconut extra brown for stronger taste, adding garlic etc. The flavor is mild but still rich because the coconut gets slightly golden and gives light sweetness.

Thengai Podi Video

Thengai Podi Ingredients

• Coconut - I have used kopra (dried coconut) for more shelf life. You can use fresh grated coconut too. If using freshly grated coconut first grind all the other ingredients coarsely then add coconut and pulse it to get this texture.
• Urad dal, Chana dal - I added whole urad dal, chana dal for roasting because it gives a nutty taste and volume to the podi.
• Red chilies - I add Kashmiri chilies for color and regular chilies for heat. You can add more regular chilies if you want more spice.
• Garlic - Adding garlic is purely optional but adds more flavor to the podi. Coconut with garlic combo is the best so I recommend adding it.
• Tamarind - I have used little tamarind for mild tang which balances the coconut heaviness.
• Hing - I have added a pinch of hing for flavor, it brings small lift to the podi.
• Coconut oil - I have used coconut oil to roast the spices which gives a nice aroma. You can use regular oil but coconut oil suits better.
• Rock salt - added to taste, if adding rock salt roast and add it to avoid it from letting out water.

You can reduce the spice for kids and use more coconut. This is one of those podis you can adjust easily according to your liking and still it turns good. I usually make this when I have extra coconut in the fridge because this podi helps use it up nicely without wasting.

This podi serves great with rice, ghee and I love this coconut podi even with curd rice. This is such a versatile spice mix that can be used to serve as side dish.

Why This Recipe Works

• It gives a fresh roasted flavor that tastes great with idli and dosa.
• The podi is simple to prepare and uses basic ingredients from the kitchen only.
• It stores well and stays good for long time since everything is roasted nicely.
• You can adjust spice, texture or even tang based on what you like.
• It mixes easily with ghee or oil, so even kids enjoy having it.

How to make Thengai Podi Step by Step

1.We need 1 tablespoon coconut oil in total, Add half of oil to a pan and heat it. Add ½ cup whole urad dal, 2 tablespoon chana dal, 10 red chilies along with 6 kashmiri red chilies.

2.Roast until golden brown, Transfer to the plate and set aside.

3.To the same pan add remaining oil then 2 cups dried coconut(kopra).

4.Roast until golden brown, Transfer to the plate and set aside.

5.Add 6 cloves small sized garlic. Roast until golden.

6.Now add 1 teaspoon tamarind and roast for a minute. Transfer to the plate and set aside.

7.Add rock salt along with 1 teaspoon hing.

8.Switch off sauté for few seconds and transfer to the plate.

9.Cool down completely.

10.Transfer to a dry mixer jar.

11.Grind it coarse like shown. Do not grind more as it will release oil.

12.Transfer to a plate, cool down then store.

Store in airtight container and enjoy!

Expert Tips

• Roasting coconut - I usually roast the coconut slowly in low flame so it turns golden without burning. Adding dried coconut increases shelf life.
• Grinding texture - Grind it coarse with texture. Do not grind more as coconut will release oil making the podi sticky.
• Using tamarind - Adds a mild tang to the podi, roast it just for few seconds.
• Salt choice - I usually add rock salt for podi. Make sure to roast it then add for grinding to prevent form letting out water.
• Storage - I keep this podi in clean dry jar so it stays well for many days.

Serving and Storage

Serve this with idli, dosa or even with hot rice and ghee if you like simple meals. It taste very good when mixed with warm ghee as it brings out the coconut aroma. Store this podi in airtight container and keep it dry, it stays fresh for almost a month at room temperature.

FAQS

1.Can I add fresh coconut?

Yes you can, but roast it well until golden brown to increase shelf life. But dried coconut has more shelf life.

2.Is Kashmiri chili necessary?

Not required, but it gives bright color without too much heat.

3.What others can I add?

You can add few curry leaves, ½ teaspoon mustard seeds roast and add it for a variation.

4.Will the podi spoil fast?

No, as long you roast the coconut well and keep it dry, it stays good.

5.Can I grind finely?

You can, but the coarse texture tastes nicer with ghee.

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

Tried this Thengai Podi 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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Thengai Podi Recipe | Coconut Podi Recipe

Thengai Podi is a simple coconut spice powder that serves as a great side dish for idli, dosa and rice. Also known as coconut podi, it has a nice roasted flavor with little bit spice, so it becomes a good choice when you want something quick on the side. It is easy to make and gives a tasty touch for a plain meal. The mix of coconut, dal and chilies gives a warm aroma that feels very tasty and comforting.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, coconut recipes, dosa sidedish, idli podi recipe, Idli recipes, idli side dish, Kerala Meal Sidedish, podi recipes, recipes, Side Dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 30

Calories 120kcal

Author Sharmilee J

Ingredients

• 2 cups dried coconut kopra
• ½ cup whole urad dal
• 2 tablespoon chana dal
• 10 regular red chilies
• 6 kashmiri red chillies
• 1 teaspoon tamarind
• 1 teaspoon hing
• 6 small cloves garlic
• rock salt / salt to taste
• 1 tablespoon coconut oil

Instructions

• We need 1 tablespoon coconut oil in total, Add half of oil to a pan and heat it. Add ½ cup whole urad dal, 2 tablespoon chana dal, 10 red chilies along with 6 kashmiri red chilies.
• Roast until golden brown, Transfer to the plate and set aside.
• To the same pan add remaining oil then 2 cups dried coconut(kopra).
• Roast until golden brown, Transfer to the plate and set aside.
• Add 6 cloves small sized garlic. Roast until golden.
• Now add 1 teaspoon tamarind and roast for a minute. Transfer to the plate and set aside.
• Add rock salt along with 1 teaspoon hing.
• Switch off sauté for few seconds and transfer to the plate.
• Cool down completely.
• Transfer to a dry mixer jar.
• Grind it coarse like show. Do not grind more as it will release oil.
• Transfer to a plate, cool down then store.

Video

Notes

• Roasting coconut - I usually roast the coconut slowly in low flame so it turns golden without burning. Adding dried coconut increases shelf life.
• Grinding texture - Grind it coarse with texture. Do not grind more as coconut will release oil making the podi sticky.
• Using tamarind - Adds a mild tang to the podi, roast it just for few seconds.
• Salt choice - I usually add rock salt for podi. Make sure to roast it then add for grinding to prevent form letting out water.
• Storage - I keep this podi in clean dry jar so it stays well for many days.

Nutrition

Serving: 20g | Calories: 120kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 90mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post Thengai Podi Recipe | Coconut Podi Recipe appeared first on Sharmis Passions.

Sura Puttu is a traditional South Indian side dish prepared by steaming shark fish & tempering it with onion & spices. The texture turns soft and flaky, and the spices added are very minimal so the fish taste stays as it is. It is commonly made in Tamil Nadu homes and served along with rice, rasam or even simple curd rice. Sura Puttu increases the lactation, very healthy and could be relished as a wholesome dish or as a side dish in lunch meal.

This is also known as a healthy dish in many homes, and people say it helps for good strength and even for new mothers for lactation. Since the fish is cooked soft and then mixed with light tempering, it becomes easy to digest too. It is a good option for days when you want a home style fish dish without too much spice.

About Sura Puttu

Sura Puttu is a very popular mild savoury dish made by steaming shark fish & tempering it with onion & spices. Sura Puttu increases the lactation, very healthy and could be relished as a wholesome dish or as a side dish in lunch meal It is quite filling also, and you can make it when you want something light but still tasty for lunch.

This recipe has a nice aromatic flavor from onion, garlic and a bit of jeera powder that gives great flavor. The masala doesn't overpower the fish, so it stays light and mild mostly. You can add more coconut or even skip it, and both ways it comes out quite good. The sura fish has a soft meat, so it fits well for this dish.

You can try small variations like using pepper instead of chilli powder or adding few more small onions for a slightly sweeter taste. The fish can be cooked in a steamer or even boiled with little turmeric and salt also. Extra curry leaves gives a stronger aroma if you like that.

I usually make this when I get fresh sura fish from the market because it cooks fast and doesn't need much cleaning work also. Even kids and elders can eat this as you need not worry about biting into bones, also this is not at all spicy.

I had this after mittus delivery and even after gugus delivery too. Amma made this Sura Puttu often as it is said to increase lactation.

Sura Puttu Ingredients

• Sura fish - I used sura fish as it cooks soft and flakes easily. You can also use smaller pieces if whole fish is not available.
• Onion - I have used finely chopped onion as it gives mild sweetness and makes the puttu soft when mixed. You can use small onion also.
• Garlic - I have added crushed garlic because it adds strong flavor and blends well with fish. You can increase if you like more.
• Coconut - I have used little coconut for giving slight richness and gentle taste. You can skip if you don't want it.
• Coriander leaves - I have added chopped coriander for freshness at the end. You can skip if you don't prefer.
• Oil - I have used oil for tempering and roasting everything. You can use coconut oil also.
• Turmeric, Red Chili & Jeera powder - I add turmeric powder for the color and mild flavor. I use red chili powder for the spice and just adjust it. I added roasted jeera powder for that warm aroma.
• Tempering - I have used mustard seeds for tempering as it adds light flavor when spluttered. I have added curry leaves for aroma and soft herbal taste. I have used chopped green chilli to give slow heat and flavor while sautéing.

Similar Recipes

• Fish Curry
• Fish fry
• Masala Fish Fry
• Kambu puttu
• Puttu

How to make Sura Puttu Step by Step

1.Rinse the fish well and clean it. Then add in salt turmeric powder and give it a rinse. Now cook in a open kadai with enough water, a pinch of turmeric powder and required salt. You can see the color and texture change.

2.Once its cooked, peel off the skin and discard it, discard the center bone too, Now shred the cooked flesh and set aside. In a kadai - heat oil add mustard seeds let it splutter, then add curry leaves and green chilies saute for a minute.

3.Then add garlic and onion, sauté till slightly golden then add cooked fish.

4.Add turmeric powder, red chili powder and keep sautéing in low flame until there is no moisture.

5.Once you see the fish has blended well with the masalas and when it becomes dry, add coconut and roasted jeera powder.

6.Keep sauteing for few more minutes until its slightly browned. Garnish with coriander leaves, give a quick toss and switch off.

Serve with rice.

Expert Tips

• Fresh Jeera- I usually crush jeera fresh because it gives better aroma and blends nicely in the puttu.
• Shredding - I usually make sure the fish is cooked soft so it shreds without any hard pieces.
• Slow roasting - I have noticed the taste comes better when you roast in medium low flame. It browns slowly.
• Onion & garlic - I usually add little extra because it brings more flavor and soft texture.
• Removing bones - I always check twice for small bones after shredding so it is safe to eat.

Serving and Storage

Serve this with hot rice, rasam, sambar or even curd rice for a simple easy meal. It also goes well as a side for lemon rice or tomato rice too. Store any leftover fish puttu in the fridge and warm it little before serving so it taste fresh again. It stays good for about a day if you keep it closed properly..

FAQS

1.Can I use any other fish instead of sura?

You can try with soft boneless fish but the texture may change a bit.

2.Can I reduce onion?

Yes you can, but onion gives good flavor so I usually keep enough.

3.Can I skip coconut?

Yes you can skip it, the dish will still taste fine without it.

4.Does it become too dry?

If it feels dry you can add little more oil or small amount of onion.

5.Can I make this ahead?

You can cook the fish earlier and finish the tempering part before serving.

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

Tried this Sura Puttu 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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Sura Puttu Recipe | Fish Puttu Recipe

Sura Puttu is a traditional South Indian side dish prepared by steaming shark fish & tempering it with onion & spices. The texture turns soft and flaky, and the spices added are very minimal so the fish taste stays as it is. It is commonly made in Tamil Nadu homes and served along with rice, rasam or even simple curd rice. Sura Puttu increases the lactation, very healthy and could be relished as a wholesome dish or as a side dish in lunch meal.

Course Lunch, Side Dish

Cuisine Indian

Keyword curry, curry recipes, fish recipes, Kerala Meal Sidedish, non veg recipes, poriyal, poriyal recipes, puttu recipes, recipes, Side Dish, snack recipes, stir fry recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2

Calories 191kcal

Author Sharmilee J

Ingredients

• ¼ kg sura fish
• ¼ cup onion finely chopped
• 1 tablespoon garlic
• 2 tablespoon coconut
• a generous pinch turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon jeera powder roasted
• 1 tablespoon coriander leaves

To temper:

• 2 teaspoon oil
• ½ teaspoon mustard seeds
• few curry leaves
• 1 no green chilli finely chopped

Instructions

• Rinse the fish well and clean it. Then add in salt turmeric powder and give it a rinse.
• Now cook in a open kadai with enough water, a pinch of turmeric powder and required salt. You can see the color and texture change.
• Once its cooked, peel off the skin and discard it, discard the center bone too, Now shred the cooked flesh and set aside.
• In a kadai - heat oil add mustard seeds let it splutter, then add curry leaves and green chillies saute for a minute.
• Then add garlic and onion, saute till slightly golden then add cooked fish.
• Add turmeric powder, red chilli powder and keep sauteing in low flame until there is no moisture.
• Once you see the fish has blended well with the masalas and when it becomes dry, add coconut and roasted jeera powder.
• Keep sauteing for few more mins until its slightly browned.
• Garnish with coriander leaves, give a quick toss and switch off.
• Serve Sura Puttu with rice.

Notes

• Fresh Jeera- I usually crush jeera fresh because it gives better aroma and blends nicely in the puttu.
• Shredding - I usually make sure the fish is cooked soft so it shreds without any hard pieces.
• Slow roasting - I have noticed the taste comes better when you roast in medium low flame. It browns slowly.
• Onion & garlic - I usually add little extra because it brings more flavor and soft texture.
• Removing bones - I always check twice for small bones after shredding so it is safe to eat.

Nutrition

Serving: 125g | Calories: 191kcal | Carbohydrates: 5g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 107mg | Potassium: 651mg | Fiber: 1g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg

The post Sura Puttu Recipe | Fish Puttu Recipe appeared first on Sharmis Passions.

Orange Jelly is a chilled. yummy dessert that not only looks tempting but tastes delicious too. It is made using orange juice, sugar and agar gar as main ingredients. Orange Jelly made at home is a healthy delight for kids and this can also be used for desserts, puddings & cakes or can be eaten as such too.

Orange Jelly is made mainly with fresh orange juice and the flavor comes out quite bright. The jelly sets inside the orange skin itself, so it looks very cute also when serving. This recipe is a nice homemade treat when you want something quick and not too much cooking involved.

About Orange Jelly

Orange Jelly is a simple dessert that still looks a little fancy when you serve it. This turns out soft with a gentle, slightly jiggly texture that kids really enjoy. The flavor stays mild and fresh, so you can eat it comfortable without feeling too rich or heavy. This dessert is also a must try for party and get together.

The flavor shifts a bit depending on how your oranges are that day, sometimes a bit tangy, sometimes sweeter. Many people add a drop of orange essence when the fruit feels too low in aroma, but honestly it's optional.

This Orange Jelly is a very easy dessert that you can make in few minutes and it will never fail to please a crowd. I was first bowled out by the idea of using orange cups for setting the jellies, it was such a treat to the eyes.

When I made this Orange Jelly, I shared it with my neighbor and they too loved it. Mittu loves any jelly so I prefer making them at home, not that I don't get it from outside but try the most to avoid jellies from shops. Agar agar does magic to jellies, it sets so well even in room temperature, even beginners can use it.

You can set this jelly in orange cups, tiny bowls, or even small cute molds if you want different shapes. Because of its bright color and smooth finish, it also works nicely in desserts as a layer, or even chopped inside cakes for a small fruity bite.

I usually make this when I have a few oranges lying around and they look like they'll dry soon. It barely takes effort, and I kind of enjoy watching it set into a neat wobbly dome inside the orange shells.

Orange Jelly Ingredients

• Orange juice - I have used fresh orange juice as it gives a true citrus taste. You can use packed juice also when you don't have fresh ones.
• Agar agar - I have used china grass strips as they help jelly set firm and clean. You can even use agar agar powder if that is easier for you.
• Sugar - I used to adjust sweetness the taste some oranges are very tart. You can add more or less depending on your fruit.
• Water - I added little water just to melt the agar agar properly. It helps the strips soften quick.
• Orange essence - I have added a small drop only to give extra aroma. You can skip if your oranges already smell strong enough.
• Orange food color - I have used little color to make the jelly look bright. You can skip for natural look also.

Similar Recipes

• Rose jelly
• Jelly Custard
• Jelly Milkshake
• Orange Juice
• Orange Yogurt Popsicle

How to make Orange Jelly Step by Step

1.Take fresh juicy oranges, rinse it well. Cut each into half and extract juice.

2.Measure and Set aside. Now scrap out the fiber part in each orange half and discard the fiber part. Now take the orange cups alone.

3.Fit them inside a muffin pan and keep it ready. Now to the extracted orange juice, add orange food color.

4.Then add sugar and orange essence, Set aside.

5.Take sauce pan take agar agar rinse it once. Then add ½ cup water to it. Boil it.

6.Cook until you see a clear liquid without any strips. Now act quickly add the orange juice. Pour it into the orange cups.

7.Leave it undisturbed for 30 minutes. If you touch and see it will be firm that is the right stage. No need to keep in fridge it will set well in room temperature itself. Once set you can leave it in the fridge until serving time.

Serve chilled!

You can eat it as such or use it in any desserts, custard based puddings or cakes, mittu loved to have it as such.

Expert Tips

• Melting agar agar - I usually boil the strips well until they turn clear so the jelly sets smooth without any rough bits.
• Work fast - I have noticed the mixture gets thick fast once mixed, so you can pour without waiting.
• Sweetness - I usually taste the juice first because some oranges are too sour. You can add sugar accordingly.
• Straining - I sometimes strain the agar agar liquid when I feel it has small pieces. You can do that for clean finish.
• Setting choices - I have tried cups, molds, and even trays, so you can choose whichever you feel easy.

Serving and Storage

Serve Orange Jelly cold with a simple lunch or enjoy it as small snack whenever you want something light. This goes well with puddings, custards or mixed fruit bowls also. When you set it inside the orange shell, it really looks quite nice to serve for small gathering or even a quick family snack. Store leftovers into the fridge and it stay good for a day or two.

FAQS

1.Can I skip orange essence?

Yes you can skip it, the fresh juice gives enough flavor most times.

2.Can I use store bought orange juice?

Yes, it works fine though the taste may come slightly sweeter.

3.Is agar agar necessary for this?

Agar agar gives a firm natural set, so it works better than gelatin here.

4.Can I make this earlier?

Yes you can prepare one day before and keep it in fridge.

5.Can I change the flavor?

Yes you can try mango, pineapple or other juices in the same method.

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

Tried this Orange Jelly 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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Orange Jelly Recipe

Orange Jelly is a chilled. yummy dessert that not only looks tempting but tastes delicious too. It is made using orange juice, sugar and agar gar as main ingredients. Orange Jelly made at home is a healthy delight for kids and this can also be used for desserts, puddings & cakes or can be eaten as such too.

Course Dessert, howtos, Snack

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

Keyword 30 mins recipes, fruit recipes, jelly recipes, kids recipes, orange recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Jellies

Calories 44kcal

Author Sharmilee J

Ingredients

• 1 cup orange juice ~250ml
• 5 grams agar agar / china grass
• few drops orange essence
• ½ cup water
• ¼ cup sugar

Instructions

• Take fresh juicy oranges, rinse it well. Cut each into half and extract juice. Measure and set aside.
• Now scrap out the fiber part in each orange half and discard the fiber part.
• Now take the orange cups alone. Fit them inside a muffin pan and keep it ready.
• Now to the extracted orange juice, add orange food color.
• Then add sugar and orange essence. Set aside.
• Take sauce pan take agar agar rinse it once.
• Then add ½ cup water to it. Boil it.
• Cook until you see a clear liquid without any strips.
• Now act quickly & add the orange juice.
• Pour it into the orange cups.
• Leave it undisturbed for 30 minutes. If you touch and see it will be firm that's the right stage.
• No need to keep in fridge it will set well in room temperature itself.
• Once set you can leave it in the fridge until serving time.
• Serve Orange Jelly chilled!

Notes

• Melting agar agar - I usually boil the strips well until they turn clear so the jelly sets smooth without any rough bits.
• Work fast - I have noticed the mixture gets thick fast once mixed, so you can pour without waiting.
• Sweetness - I usually taste the juice first because some oranges are too sour. You can add sugar accordingly.
• Straining - I sometimes strain the agar agar liquid when I feel it has small pieces. You can do that for clean finish.
• Setting choices - I have tried cups, molds, and even trays, so you can choose whichever you feel easy.

Nutrition

Serving: 40g | Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 0.3mg

The post Orange Jelly Recipe appeared first on Sharmis Passions.

Butterscotch Cookies is an easy to make snack which is very tasty and gets ready in minutes. They have soft inside and little crisp outside, and the butterscotch chips comes in every bite. These cookies are good for small treats, tea time or even when you just want bake something quick without much planning.

The smell of these cookies while baking spreads around when they start baking, it makes whole place feel warm. These cookies go good with milk, tea or even just like that. The butterscotch chips gives small crunchy bits here and there which makes cookie more fun to eat. It's a must try recipe for kids.

About Butterscotch Cookies

Butterscotch Cookies is simple recipe made using daily ingredients like maida, butter, sugar and little butterscotch chips and essence for flavor. The texture is soft and little crisp at the edges, and the butterscotch chips add nice bite. The taste has light caramel kind of feel which many people enjoy a lot.

The cookies are crunchy with a buttery flavor in each bite and the butterscotch flavor added more depth and essence. If you like butterscotch flavor then this recipe is a must try for you! These are eggless and super simple to bake, so do try this and let me know, I am waiting!

This recipe is eggless, it is easy for anyone to try at home anytime. The buttermilk or curd-water mix helps dough come together and keeps cookies soft. You can even add extra chips if want more sweetness. Kids mostly like these cookies so they are gone fast in minutes.

It is easily customizable, some like cookies a bit thick and chewy, some like it thin. You can flatten dough more or less depending how you want. Butterscotch essence gives nice smell that stays even after cookies cooled down. They stay fresh for few days if stored in an airtight box.

I usually make this when I need something homemade but don't want spend too much time in the kitchen. Both my kids love butterscotch flavor so make this cookies on and off.

Butterscotch Cookies Ingredients

• Maida(Flour) - I have used maida as it gives the cookies a soft and light texture. You can mix a little wheat flour for a healthy alternate but the taste changes a bit.
• Butter - I have used soft butter so it mixes creamy with the sugar. You can use salted butter also but reduce the salt later.
• White granulated sugar - I have used this to sweeten the cookies and give a light crisp on the outside. You can use cane sugar but texture and color becomes slightly different.
• Buttermilk - I have used this to hold the dough and keep it soft.
• Butterscotch essence - I have used this for main flavor which gives a nice smell. You can replace with vanilla if you don't have.
• Baking soda - I have added this so the cookies rise a bit and don't turn very dense.
• Butterscotch chips - I have used these for extra taste and small crunchy bits. You can use choco chips instead also.

Why This Recipe Works

• This recipe is simple and eggless so anyone can try without much thinking.
• The cookies are soft inside and little crisp around the sides.
• You can prepare the dough fast and bake quickly also.
• The butterscotch flavor comes out nicely with both essence and chips.
• You can store and enjoy these cookies anytime as small snack.

Similar Recipes

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

How to make Butterscotch Cookies Step by Step

1.Prepare buttermilk by whisking curd with water, Set aside. In a mixing bowl - beat sugar and butter together in medium speed until creamy.

2.Add butterscotch essence, mix it once. Add prepared buttermilk

3.Beat it once. In another mixing bowl add together maida, salt and baking soda, whisk it for even mixing.

4.Now add this to butter sugar mixture.Beat it once to bring everything together.

5.Add butterscotch chips and fold it

6.Cling wrap it and refrigerate for at least 30 minutes. Use a measuring spoon to take the dough.

7.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. Bake in preheated oven for 10-12 minutes or until the edges start to brown. Keep an eye after 10 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

• Use soft butter - I keep the butter out for some time, so it becomes soft and mixes easily.
• Chill the dough - I usually refrigerate the dough as it helps cookies not spreading too much while baking.
• Checking - I usually check the oven after 10 minutes because the edges brown suddenly.
• Shape gently - I flatten the dough only a bit, so the cookies bake evenly. Don't press it hardly.
• Adjust chips - I usually add more chips when I want the cookies little sweeter. You can adjust to your preference.

Serving and Storage

Serve Butterscotch Cookies with milk, tea or just shall bite after meals. They taste good warm but also nice after cooling. You can store these in an airtight container. It stays good for few days.

FAQS

1.Can I add in chocolate chips?

Yes, chocolate chips works too, cookies still taste good.

2.Can I skip butterscotch essence?

Yes, you can use vanilla or caramel essence instead.

3.Why did my cookies spread too much?

Maybe dough was not chilled enough, chilling helps most times.

4.Are these very sweet?

They are mild sweet, but you can reduce sugar little if you like.

5.Can I make this ahead?

Yes, either make and store it or refrigerate the dough for few hours and bake later.

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

Tried this Butterscotch 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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Butterscotch Cookies Recipe | Eggless Butterscotch Cookies

Butterscotch Cookies is an easy to make snack which is very tasty and gets ready in minutes. They have soft inside and little crisp outside, and the butterscotch chips comes in every bite. These cookies are good for small treats, tea time or even when you just want bake something quick without much planning.

Course Baking

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

Keyword all purpose flour recipes, Baking, baking recipes, butter recipes, butterscotch recipes, christmas recipes, cook, cookie recipes, Festival, maida recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 cookies

Calories 85kcal

Author Sharmilee J

Ingredients

• ¾ cup maida
• ⅛ cup butter
• ¼ cup minus 2 tablespoon white granulated sugar
• ¼ cup buttermilk
• ½ teaspoon butterscotch essence
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• ¼ cup butterscotch chips

Instructions

• Prepare buttermilk by whisking curd with water, set aside.
• In a mixing bowl - beat sugar and butter together in medium speed until creamy.
• Add butterscotch essence, mix it once.
• Add prepared buttermilk. Beat it once.
• In another mixing bowl add together maida, salt and baking soda, whisk it for even mixing.
• Now add this to butter sugar mixture. Beat it once to bring everything together.
• Add butterscotch chips and fold it.
• Cling wrap it and refrigerate for at least 30 minutes.
• Use a measuring spoon to take the dough, 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.
• Bake in preheated oven for 10-12 mins or until the edges start to brown.
• Keep an eye after 10 mins itself.
• Carefully remove them from butter paper then cool in wire rack.
• Cool down and then store in airtight container.
• Serve Butterscotch Cookies warm with a glass of milk or as a tea time snack.

Notes

• Use soft butter - I keep the butter out for some time, so it becomes soft and mixes easily.
• Chill the dough - I usually refrigerate the dough as it helps cookies not spreading too much while baking.
• Checking - I usually check the oven after 10 minutes because the edges brown suddenly.
• Shape gently - I flatten the dough only a bit, so the cookies bake evenly. Don't press it hardly.
• Adjust chips - I usually add more chips when I want the cookies little sweeter. You can adjust to your preference.

Nutrition

Serving: 25g | Calories: 85kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 83mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 74IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 0.1mg

The post Butterscotch Cookies Recipe appeared first on Sharmis Passions.

Sambar Idli is one of the most comforting South Indian tiffin that many of us enjoy very often. It is made by soaking soft idlis in hot sambar till they turn warm, flavorful, and dunked in sambar in the best possible way. This dish is common in restaurants, but making it at home feels more fresh and kind of simple.

The taste is mild but still rich with dal, veggies, and the spices from sambar. When the idlis absorb all of that, it becomes almost like a soft bowl meal that feels very homely. It suits breakfast on busy days or even a relaxed dinner when you don't feel like cooking something heavy. The overall flavor stays gentle and comforting for all ages.

About Sambar Idli

Sambar Idli is made with hot sambar over soft idlis so they take in the flavor fully. The idlis get softer as they rest in the sambar and tastes delicious. The mix of dal, veggies and mild spice blends well with the plain idlis. This is why many people enjoy this dish as simple tiffin that does not feel heavy.

The sambar used for this is usually a bit thin so that it spreads everywhere and coats the idlis fully. Many use tiffin sambar because it has a small sweetness and light flavor which suits idlis better. You can also use regular sambar, but just keep it slightly flowing. Raw onions and coriander added on top gives a nice fresh taste once you start eating.

There are many small variations people do at home. Some use mini idlis which soak better and look more cute on the plate. Some prefer adding a spoon of ghee which melts quickly on hot sambar and adds a nice aroma. You can just add some podi to make it slightly spicy.

I usually make these when I need something quick but still filling. It hardly needs any effort and still feels like a warm meal that comforts you. It is also a good option for kids as the flavors stay mild and soft to eat.

Sambar Idli Ingredients

• Idli - I have used soft idlis which easily absorb the sambar and stay light. You can use mini idlis also if you want a different look or if kids like bite-size pieces.
• Idli sambar - I have used a light flowing sambar so it spreads evenly and covers the idlis well. You can use any sambar that is not too thick since thick sambar will not soak into the idlis.
• Big onion - I have used chopped onions for topping as it gives a raw crunch at the end and brings a small sharp taste. You can use shallots too for stronger flavor.
• Coriander leaves - I have used fresh coriander for garnishing as it gives a great flavor, aroma and color. You can skip if you don't have, but it adds that small final touch.
• Ghee - I just added a drizzle of ghee as it melts nicely on hot sambar and gives a slight richness.

Why This Recipe Works

• It is a quite easy recipe to make and uses simple ingredients.
• It has a warm and comforting taste, so it suits people of all ages also.
• You can even make it with leftover idlis without much change in the taste.
• The idlis soak the sambar nicely and gives a soft, flavorful texture.
• You can serve it anytime you feel like breakfast, dinner or as small snack in between.

Similar Recipes

• Sambar
• Arachuvitta Sambar
• Tiffin Sambar
• Idli Sambar
• Hotel Sambar

How to make Sambar Idli Step by Step

1.Take a laddle full and add it to the idly pan and steam it for 10-12 minutes. Say hi to my new idli pot  which I've been longing to buy.

2.Sprinkle little water and carefully slide around the edges using a spoon to take the idlis. Now idlis are ready. Sambar should be hot now get ready with all other ingredients. Take 2 idlis in a plate.

3.Pour sambar over it. Pour more till the idlis are fully covered with sambar.

4.Yes done, this is what we want, drizzle ghee. Now sprinkle chopped raw onion and coriander leaves. Serve!

Serve hot!

Expert Tips

• Hot sambar - I usually keep the sambar hot so the idlis absorbs it more faster and taste better.
• Choose porous idlis - I mostly prefer idlis that have small holes because they take in the sambar well. Very smooth idlis won't absorb much.
• Topping - I usually add raw onions and coriander just before serving so the crunch staying fresh.
• Consistency - I have seen that a slightly flowing sambar spreads well over the idlis and coating each piece nicely.
• Ghee - I usually drizzle ghee at last since it gives good aroma and blends nicely with the warm sambar.

Serving and Storage

Serve Sambar Idli with some extra sambar on the side so you can add more while eating. This goes well with a small drizzle of ghee or even a pinch of idli podi if you want little more spice.

Store the leftover sambar and idlis in the fridge separately. Reheat both before mixing again, because mixing and keeping it will make the idlis getting too soft.

FAQS

1.Can I use leftover idlis?

Yes leftover idlis work very well as they hold shape nicely and absorb more sambar.

2.Can I skip raw onions?

Yes, you can skip onions if you don't prefer raw crunch or strong taste.

3.What sambar suits best for this?

A light and flowing sambar suits best as it spreads quickly and covers the idlis.

4.Can I prepare this early?

You can keep the idlis and sambar ready, but pour sambar only before serving.

5.Can I use mini idlis for this?

Yes mini idlis are great for this dish, and they soak faster, are easy to serve.

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

Tried this  Sambar Idli 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 Idli Recipe

Sambar Idli is one of the most comforting South Indian tiffin that many of us enjoy very often. It is made by soaking soft idlis in hot sambar till they turn warm, flavorful, and dunked in sambar in the best possible way. This dish is common in restaurants, but making it at home feels more fresh and kind of simple.

Course Breakfast, dinner, Main Course

Cuisine Indian

Keyword Dinner recipe, easy idli for beginners, healthy idli, hotel sambar recipe, how to make soft idlis, idli batter, Idli recipes, idli sambar, idli sambar recipe, idli side dish, sambar, sambar idli, sambar idli recipe, sambar recipes, snack recipes, step by step idli, tiffin recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 plates

Calories 336kcal

Author Sharmilee J

Ingredients

• 4 idli
• 1 cup idli sambar
• 2 tablespoon big onion finely chopped
• 2 teaspoon coriander leaves finely chopped
• 1 teaspoon ghee

Instructions

• Take a ladle full and add it to the idly pan and steam it for 10-12 minutes.
• Sprinkle little water and carefully slide around the edges using a spoon to take the idlis. Now idlis are ready.
• Sambar should be hot now get ready with all other ingredients.
• Take 2 idlis in a plate.
• Pour sambar over it. Pour till the idlis are fully covered with sambar.
• Drizzle ghee.
• Now sprinkle chopped raw onion and coriander leaves.
• Serve Sambar Idli hot!

Notes

• Hot sambar - I usually keep the sambar hot so the idlis absorbs it more faster and taste better.
• Choose porous idlis - I mostly prefer idlis that have small holes because they take in the sambar well. Very smooth idlis won't absorb much.
• Topping - I usually add raw onions and coriander just before serving so the crunch staying fresh.
• Consistency - I have seen that a slightly flowing sambar spreads well over the idlis and coating each piece nicely.
• Ghee - I usually drizzle ghee at last since it gives good aroma and blends nicely with the warm sambar.

Nutrition

Serving: 150g | Calories: 336kcal | Carbohydrates: 60g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 65mg | Potassium: 67mg | Fiber: 13g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg

The post Sambar Idli Recipe | Hotel Style Sambar Idli appeared first on Sharmis Passions.

Poondu Kulambu is a spicy and flavorful curry made using garlic, tamarind, spice powders, herbs and spices. Poondu Kulambu is an excellent choice when we run out of vegetables and perfect to serve with rice, idli and dosa. Learn to make tasty Poondu Kuzhambu with step by step pictures and video.

I've tried many versions of puli kuzhambu, each one different in its own way. But finally settled down with this one which is my keeper as its our family favorite. This is a very easy and quick recipe that you can prepare in just 20 minutes if you have all the ingredients in hand. I served it with rice, sutta appalam and sundakkai kootu. Do try and enjoy this poondu kuzhambu!

About Poondu Kuzhambu

'Poondu' in tamil means Garlic and 'Kuzhambu' means Curry so Poondu Kuzhambu translates to Garlic Curry. This Poondu Kuzhambu is a tangy spiced South Indian curry perfect to pair up with idli, dosa, rice, chapati etc. It is one of the easy and quick side dish that you can prepare for lunch to pair up with rice and use left overs for dinner with idli, dosa.

This South Indian curry is packed with flavors and keeps well for 2 days. It tastes best the next day with idli or dosa, pairs well with hot steamed rice too. I love it even with curd rice so delicious.

I love garlic in any form, so this kuzhambu is obviously my favorite. The spicy and tangy taste with a dash of sweetness is perfect for rice, idli or even dosa. This keeps well for 3-4 days. You can add any other vegetable of your choice like ladies finger, brinjal etc.

Trust me gugu loves this so much that he fondly tells amma I can have this daily, yes he likes it so very much that he asked me to pack it for lunchbox even after having it for 2 meals straight the previous day. If you like tangy garlic flavored dishes then this is a must try for you!

Garlic Kuzhambu Video

Garlic Kuzhambu Ingredients

• Garlic - Garlic is the main ingredient here which flavors the curry. You can use small garlic variety or big ones according to your liking.
• Small Onion - Small Onion adds flavor to the curry.
• Tamarind - Tamarind forms the base for this curry along with the grind paste.
• Tempering - A basic tempering is done with mustard seeds, cumin seeds, fenugreek seeds, hing and curry leaves.
• Spice powders - Turmeric powder, red chili powder and coriander powder is added to this curry.
• Jaggery - Powdered jaggery is added at the last stage to balance the taste.

Similar Recipes

• Paruppu Urundai Kuzhambu
• Puli Kuzhambu
• Pattani Kuzhambu
• Butter Beans Kuzhambu
• More curries

How to make Garlic Kuzhambu Step by Step

1.To a bowl add ¼ cup tamarind (tightly packed). Add around 1 and ½ cups water to it.

2.Crush it well and set aside.

3.To a kadai add 3 tablespoon gingelly oil. Gingelly oil is best to use however you can use any cooking oil too.

4.Add 1 teaspoon mustard seeds let it splutter. Add ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, few curry leaves and a pinch of hing. Let it crackle.

5.Add 10-15 small onion, 20-25 garlic cloves.

6.Fry until it turns slightly golden.

7.Add 1 and ½ tablespoon red chili powder and 3 tablespoon coriander powder. Spice powders give thickness to this curry.

8.Saute well for few seconds.

9.Strain and add tamarind extract.

10.Add ½ cup water.

11.Cook covered for 15 minutes or until thick and oil separates. Stir in between to avoid sticking or burning at the bottom.

12.Oil separates and the curry becomes thick. Add 1 teaspoon jaggery powder to it and mix well.

13.Switch off.

Serve it hot with rice and vegetable of your choice.

Expert Tips

• Garlic - I have used the bigger variety as the small ones easily gets dissolves with the simmering for more time.
• Tamarind - Soak tamarind in hot water then crush it which makes the task easier and yields more pulp.
• Spice powders - The spice powders gives thickness to the curry so add as mentioned. Adjust spice level according to your preference.
• Vegetables - You can also add vegetables like brinjal, ladies finger with garlic. Just sauté the veggies like we do for garlic and onion and follow the same procedure.
• Jaggery - You can omit jaggery if you don't like sweet taste in your curry  but we love it as the tangy spicy taste compliments well with the sweetness.
• Spice variation - This is medium spicy, if you like it more spicy add 2 tablespoon red chili powder and 4 tablespoon coriander powder.

Serving & Storage

Serve Poondu Kuzhambu with rice and any stir fried vegetables, tastes best when had fresh. Keeps well in room temperature for 5-6 hours, refrigerate it and it keeps well for 2 days in fridge.

FAQS

1.There is so much oil, Is it healthy?

We use gingelly oil for this curry and gingelly oil is a healthy addition to your diet. If you prefer to just have it for one meal then reduce oil and consume it soon. Adding more oil increases shelf life and taste too.

2.Can I replace gingelly oil?

Yes you can replace gingelly oil or sesame oil with regular cooking oil. But the taste varies as gingelly oil is best for this curry.

3.Can I add coconut?

Yes you can grind 3 tablespoon coconut to a fine paste and add it to get more volume.

4.Is jaggery mandatory?

No you can skip jaggery but I would recommend adding it for the perfect balance and to make this curry tangy.

5.Can we use small sized garlic?

Yes you can use but it may break or get dissolved easily. So I would recommend adding big or medium sized garlic.

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

Tried this  Poondu Kulambu 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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Poondu Kulambu Recipe | Garlic Kuzhambu Recipe

Poondu Kulambu is a spicy and flavorful curry made using garlic, tamarind, spice powders, spices and herbs. Poondu Kulambu is an excellent choice when we run out of vegetables & perfect to have with rice, idli and dosa. Learn to make tasty Poondu Kuzhambu with step by step pictures and video.

Course Lunch, Side Dish

Cuisine Indian

Keyword curry, curry recipes, garlic recipes, healthy recipes, kuzhambu, kuzhambu recipes, lunch recipes, recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 286kcal

Author Sharmilee J

Ingredients

• 10-15 small onion
• 20-25 garlic
• ¼ teaspoon turmeric powder
• 1 and ½ tablespoon ed chili powder
• 3 tablespoon coriander powder
• 1 teaspoon jaggery powder
• salt to taste

To temper

• 3 tablespoon gingelly
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds
• a pinch hing
• few curry leaves

For tamarind extract

• ¼ cup tamarind
• 1 and ½ cups water

Instructions

• To a bowl add ¼ cup tamarind (tightly packed). Add around 1 and ½ cups water to it.
• Crush it well and set aside.
• To a kadai add 3 tablespoon gingelly oil.
• Add 1 teaspoon mustard seeds let it splutter. Add ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, few curry leaves and a pinch of hing. Let it crackle.
• Add 10-15 small onion, 20-25 garlic.
• Fry until it turns slightly golden.
• Add 1 and ½ tablespoon red chili powder and 3 tablespoon coriander powder.
• Saute well for few seconds.
• Strain and add tamarind extract.
• Add ½ cup water.
• Cook covered for 15 minutes or until thick and oil separates. Stir in between to avoid sticking or burning at the bottom.
• Oil separates and the curry becomes thick. Add 1 teaspoon jaggery powder to it and mix well.
• Switch off.

Video

Notes

• You can omit jaggery if you don't like sweet taste in your curry  but we love it as the tangy spicy taste compliments well with the sweetness.
• The spice powders gives thickness to the curry so add as mentioned. Adjust spice level according to your preference.
• You can also add vegetables like brinjal, ladies finger with garlic. Just saute the veggies like we do for garlic and onion and follow the same procedure.
• This is medium spicy, if you like it more spicy add 2 tablespoon red chili powder and 4 tablespoon coriander powder.

Nutrition

Serving: 75g | Calories: 286kcal | Carbohydrates: 42g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 995mg | Potassium: 697mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1419IU | Vitamin C: 289mg | Calcium: 167mg | Iron: 3mg

The post Poondu Kuzhambu | Garlic Kulambu appeared first on Sharmis Passions.

Karthigai Pori is a simple and traditional sweet snack we mostly make for Karthigai Deepam festival. It is made by mixing nel pori with a light jaggery syrup along with small bits of coconut and some fried gram dal. This snack has a mild sweetness and a nice chewy feel that suits well for festival evenings.

The flavors are not too heavy, so even if you eat a little extra it doesn't feel tiring. Many people love this simple taste and flavor, this homemade version always tastes better. The mix of jaggery and pori gives a soft crunch that feels quite comforting when eaten fresh.

About Karthigai Pori

Karthigai Pori is a quick sweet which you can make at home with just few simple things. Also puffed rice stays crisp even after mixing it with the jaggery syrup, so it feels very light when you eat it. The jaggery holds the pori together and gives sweetness. The fried gram dal and coconut bits give little crunchy bites in between.

This dish is usually made for Karthigai festival in many South Indian homes. It does not have a strong flavor but has a warm, homely taste that comes only from jaggery and fresh coconut. Many people make two versions of this, one with pori left loose and another shaped into small balls. Both taste almost same, just the texture changes little.

You also get different pori varieties in stores, but for this dish nel pori gives a better taste and holds the syrup properly. Some even add peanuts, dry ginger or little more cardamom for extra smell. The recipe stays simple and easy to adjust depending on what you like, and it still comes out good.

I usually make this in small batches at home because it stays fresh for a few days and is easy to snack in evenings. Kids also like it since the sweetness is not overpowering.

Similar Recipes

• Karupatti pori urundai
• Chocolate pori urundai
• Karthigai aval pori
• Nel pori urundai
• More karthigai deepam recipes

Karthigai Pori Ingredients

• Nel pori - I used fresh nel pori because it gives a nice light crunch and holds the jaggery syrup well.
• Jaggery - I used jaggery for making the syrup, it gives a soft sweetness and nice color. You can use the lighter jaggery also if you want a pale shade.
• Water - I have used a small amount of water only to dissolve the jaggery. Adding more water will make it take long time to thicken.
• Cardamom powder - I added this for a mild sweet smell which suits very well with pori. You can skip it if you don't like it.
• Dry ginger powder - I use a tiny pinch as it gives a warm taste and balances the sweetness. You can avoid if you don't like it.
• Fried gram dal - I have added fried gram for extra crunch here and there. You can add peanuts if you want more bite.
• Coconut - I used chopped coconut bits and fried them lightly for a nice aroma. You can add fresh coconut also but it will not stay fresh for long.
• Ghee - I fried the coconut bits in little ghee for flavor. You can use coconut oil also but ghee gives better smell.

How to make Karthigai Pori Step by Step

1.Remove the nel skin (the husk) from the pori and make it ready

2.Fry coconut bits in ghee till golden, add this and fried gram dal to nel pori. Mix well and Set aside for later use.

3.Measure jaggery and add it in a pan, add water and dissolve it well.

4.Heat it up for 2 minutes just for the jaggery to get dissolved. Strain to remove impurities.

5.Heat it up again and keep cooking, add elachi powder. Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below. This is enough no need to check rolling and all.

6.When this consistency is reached, add cardamom powder, dry ginger powder, pori and switch off. Mix well so that the syrup coats the pori evenly. Let the mixture cool down then later spread in a plate.

Store in airtight container and enjoy! In summary this karthigai is easy to make and tastes so delicious hence you can make as snack anytime.

Expert Tips

• Jaggery consistency - I usually check the syrup by dropping a little in water, it should stay firm. This level is enough for coating the pori well.
• Do not add extra water - I have seen that adding more water makes the syrup take long time to thicken, so keep it minimal.
• Mix quickly - I usually add the pori as soon as the syrup reaches the right stage because it coats better when still hot.
• Use a wide pan - I have used a wide pan as it makes mixing easier and the pori does not break.
• Coconut freshness - I usually fry the coconut bits well so that they stay fresh longer and do not release moisture later.

Serving and Storage

Serve this as a snack or even as a small sweet after your meal. It goes well with tea also if you like something mild and sweet in the evening time.

Store leftovers in a airtight box after it cools down fully. It stays good for almost three to four days in room temperature.

FAQS

1.Can I make this with regular pori?

You can use regular pori, but nel pori gives better crunch and flavor for this dish.

2.Can I skip coconut bits?

Yes, you can skip it or replace with peanuts if you want more crunch.

3.My pori turned soft, what went wrong?

The syrup might have cooked too long or the pori was not fresh. Using fresh pori always gives better result.

4.Can I shape them into balls?

Yes, but the syrup needs to reach little stronger stage. Follow the same recipe and shape while it is still warm.

5.How long does it stay good?

It stays good for few days in airtight container, but finish early if you used fresh coconut.

If you have any more questions on making of this Karthigai Pori do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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

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Karthigai Pori Recipe

Karthigai Pori is a simple and traditional sweet snack we mostly make for Karthigai Deepam festival. It is made by mixing nel pori with a light jaggery syrup along with small bits of coconut and some fried gram dal. This snack has a mild sweetness and a nice chewy feel that suits well for festival evenings.

Course Snack, sweet

Cuisine Indian

Keyword cardamom powder recipe, Festival, ghee recipes, karthigai deepam recipes, karthigai pori recipe, karthigai recipes, pori urundai, puffed rice recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 446kcal

Author Sharmilee J

Ingredients

• 3 cups nel pori
• ½ cup jaggery
• ¼ cup water just for the jaggery to immerse
• 1 pinch cardamom powder
• 1 generous pinch dry ginger powder
• ¼ cup fried gram dal
• 3 tablespoon coconut bits chopped
• 1 teaspoon ghee

Instructions

• Remove the nel skin (the husk) from the pori and make it ready.
• Fry coconut bits in ghee till golden, add this and fried gram dal to nel pori. Mix well and set aside.
• Measure jaggery and add it in a pan, add water and dissolve it well.
• Heat it up for 2mins just for the jaggery to get dissolved. Strain to remove impurities.
• Heat it up again and keep cooking, add cardamom powder.
• Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve. This is enough no need to check rolling and all.
• When this consistency is reached, add cardamom powder, dry ginger powder, pori and switch off. Mix well so that the syrup coats the pori evenly. Let the mixture cool down then later spread in a plate.
• Store Karthigai Pori in airtight container and enjoy!

Notes

• Nel pori - I used fresh nel pori because it gives a nice light crunch and holds the jaggery syrup well.
• Jaggery - I used jaggery for making the syrup, it gives a soft sweetness and nice color. You can use the lighter jaggery also if you want a pale shade.
• Water - I have used a small amount of water only to dissolve the jaggery. Adding more water will make it take long time to thicken.
• Cardamom powder - I added this for a mild sweet smell which suits very well with pori. You can skip it if you don't like it.
• Dry ginger powder - I use a tiny pinch as it gives a warm taste and balances the sweetness. You can avoid if you don't like it.
• Fried gram dal - I have added fried gram for extra crunch here and there. You can add peanuts if you want more bite.
• Coconut - I used chopped coconut bits and fried them lightly for a nice aroma. You can add fresh coconut also but it will not stay fresh for long.
• Ghee - I fried the coconut bits in little ghee for flavor. You can use coconut oil also but ghee gives better smell.

Nutrition

Serving: 75g | Calories: 446kcal | Carbohydrates: 288g | Protein: 26g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 18mg | Potassium: 575mg | Fiber: 12g | Sugar: 52g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 5mg

The post Karthigai Pori Recipe appeared first on Sharmis Passions.

Pudina Rice is an aromatic and flavorful one pot meal made using basmati rice, mint leaves, spices and herbs. Pudina Rice is enjoyed with raita and a good choice to make it for a weekend lunch. The vibrant green color makes this variety rice tempting and also wholesome yet easy and quick to make.

I always love the flavor of mint leaves either in chutney or thogayal or biriyani. Biryani or Pulao is not complete without the addition of mint leaves, it adds so much flavor to the dish. This pudina rice is very simple and easy to make, do try this and enjoy!

About Pudina Rice(Mint Rice)

'Pudina' in hindi means mint leaves so Pudina Rice is a flavored one pot meal made with mint leaves and rice as main ingredients. This Pudina Rice is made pulao style and is very tasty. Pudina or Mint leaves is an Indian herb used most commonly for making chutney, biryani, pulao, curry, dips etc.

The natural coolness and refreshing aroma of mint balances beautifully with the heat of green chillies and whole spices like cinnamon, cloves, and bay leaf. Lightly sautéed onions along with the masala paste adds body and texture, making it a wholesome yet comfort-style meal.

This mint rice is a great way to use up a bunch of mint leaves which is lying around unused. This tastes more like pulao also very easy and quick to make. It is perfect to pack for lunchbox for kids and office goers. It tastes best when resting time is given.

This pulao style pudina rice is super aromatic and flavorful perfect for lunch. It goes well with raita or even plain curd. You can even make it in a pot or pressure cooker or even instant pot.

I make mint rice when I am pressed for time and want to finish the lunch with one pot. This pudina or mint rice is not only easy and quick to make, it makes a tasty meal when paired with raita or just plain curd. You can add vegetables like carrot, peas or even potatoes to make more wholesome.

Pudina Rice Video

Similar Recipes

• Lemon Rice
• Coconut Rice
• Curd Rice
• Raw Mango Rice
• Carrot Rice

Mint Rice Ingredients

• Rice - Use any long grained rice or basmati rice for best results. However you can use regular parboiled rice too. Cook it grain separated and use it.
• Mint leaves - Use fresh tender mint leaves that is fresh. I used home grown mint leaves from my mini garden.
• Whole spices - Bay leaf, cinnamon, cloves and cardamom is added while tempering.
• Cumin seeds - added while tempering to give it a warm flavor and taste.
• Cashews - Cashews are fried until golden brown and added. You can replace it with peanuts too.
• Jaggery - Jaggery balances the herbs and spices added, so do add it.
• Coconut - It gives flavor, taste and texture to the pulao.
• Ginger, Garlic - added along with other ingredients to make the masala paste.
• Green chilies - added for heat. You can even add little red chili powder if you want it more spicy.
• Oil - to fry cashews and to cook the masala paste.

How to make Pudina Rice Step by Step

1.To make masala paste - Add 2 tablespoon coconut, 1 inch ginger, 2 green chilies, 2 garlic to a mixer.

2.Rinse and add 2 cups mint leaves.

3.Add little water and make a fine paste like this, Set aside.

4.Heat 1 and ½ tablespoon oil, add around 12 cashews, fry until golden brown, remove and set aside.

5.Add 1 small bay leaf, 1 clove, 1 cardamom, ½ inch cinnamon and ½ teaspoon cumin seeds. Let it splutter, give a quick sauté.

6. Add ½ cup chopped onion along with salt to taste.

7.Saute until onions turn slightly golden.

8.Add mint paste.

9.Saute until raw smell leaves, it turns dark green. Add 1 tablespoon oil.

10.Add 1 teaspoon jaggery. Give a quick saute.

11.Add 2 cups cooked basmati rice.

12.Mix it well until the masala coats well. Check and adjust with salt. Finally add fried cashews, give a quick mix and switch off.

Expert Tips

• Soaking - Soaking rice for 20 minutes makes it soft and fluffy. I always soak the rice and cook.
• Rice - Cook rice grain separated. You can use any long grained rice or regular rice too.
• Mint leaves - Use fresh mint leaves, avoid stale leaves as they taste bitter and dull the color.
• Variation - You can add ¼ cup coriander leaves for added flavor. You can replace oil with ghee or use half and half. You can add 1 teaspoon lemon juice at the end for more flavor.
• Pairing - Pair it with plain curd or any raita of your choice.

Serving & Storage

Pudina rice is best with onion raita or plain curd. It can be served with papad too. This keeps good in fridge for 1 day. You can reheat while serving if in fridge.

FAQS

1.Which rice is best to use?

Long grained rice is best to use as it gives it a pulao taste. How ever you can use regular cooking rice too. Seeraga samba tastes good too.

2.Can I add coriander leaves?

Yes you can add 1 cup coriander leaves for a variation and different flavor, taste.

3.How to maintain the bright green color?

Do not over cook but make sure the raw smell leaves. You can even add lemon juice, turmeric powder to retain the vibrant green color.

4.Can I make it without onion, garlic?

Yes you can skip them. Instead add little more coconut, roasted gram dal while grinding.

5.How long does mint rice stay fresh?

Mint rice stays good for 5-6 hours in room temperature and 1 day in fridge.

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

Tried this Pudina 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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Pudina Rice Recipe | Mint Rice Recipe

Pudina Rice is an aromatic and flavorful one pot meal made using basmati rice, mint leaves, spices and herbs. Pudina Rice is enjoyed with raita and a good choice to make it for a weekend lunch. The vibrant green color makes this variety rice tempting and makes it wholesome yet easy and quick to make.

Course Lunch, Main Course

Cuisine Indian

Keyword 30 mins recipes, 30 mins rice recipes, Kids Lunch Box, kids lunch box recipes, kids lunchbox, kids lunchbox menu, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, pulao, pulao recipes, rice recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 545kcal

Author Sharmilee J

Ingredients

• 1 tablespoon oil
• 2 cups cooked basmati rice
• ½ cup chopped onion
• 1 teaspoon jaggery
• salt to taste

To temper

• 1 and ½ tablespoon oil
• 12 cashews
• 1 small bay leaf
• 1 small clove
• 1 small cardamom
• ½ inch cinnamon
• ½ teaspoon cumin seeds

For the masala paste

• 2 cups mint leaves
• 2 tablespoon coconut
• 1 inch ginger
• 2 green chilies
• 2 garlic

Instructions

• To make masala paste - Add 2 tablespoon coconut, 1 inch ginger, 2 green chilies, 2 garlic to a mixer.
• Rinse and add 2 cups mint leaves.
• Add little water and make a fine paste like this, Set aside.
• Heat 1 and ½ tablespoon oil, add around 12 cashews, fry until golden brown, remove and set aside.
• Add 1 small bay leaf, 1 clove, 1 cardamom, ½ inch cinnamon and ½ teaspoon cumin seeds. Let it splutter, give a quick sauté.
• Add ½ cup chopped onion along with salt to taste.
• Saute until onions turn slightly golden.
• Add mint paste.
• Saute until raw smell leaves, it turns dark green. Add 1 tablespoon oil.
• Add 1 teaspoon jaggery. Give a quick saute.
• Add 2 cups cooked basmati rice.
• Mix it well until the masala coats well. Check and adjust with salt. Finally add fried cashews, give a quick mix and switch off.

Video

Notes

• Soaking - Soaking rice for 20 minutes makes it soft and fluffy. I always soak the rice and cook.
• Rice - Cook rice grain separated. You can use any long grained rice or regular rice too.
• Mint leaves - Use fresh mint leaves, avoid stale leaves as they taste bitter and dull the color.
• Variation - You can add ¼ cup coriander leaves for added flavor. You can replace oil with ghee or use half and half. You can add 1 teaspoon lemon juice at the end for more flavor.
• Pairing - Pair it with plain curd or any raita of your choice.

Nutrition

Serving: 125g | Calories: 545kcal | Carbohydrates: 102g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1063mg | Potassium: 736mg | Fiber: 7g | Sugar: 5g | Vitamin A: 262IU | Vitamin C: 32mg | Calcium: 65mg | Iron: 2mg

The post Pudina Rice Recipe | Mint Pulao Recipe appeared first on Sharmis Passions.

Badam Katli is a soft, rich sweet made by cooking powdered almonds along with sugar syrup till it turns into a smooth dough then cutting into pices. This recipe has mild nutty flavor from the almonds and the gentle sweetness makes it a sweet that almost everyone at home will enjoy without any fuss. Once you cut them into those thin diamond shapes, it gives that festival feeling instantly.

This sweet needs only few simple ingredients but still the taste comes out really good when made in the right way. It feels light, not too sugary, and has that soft melt-in-mouth feel which is the best part. Homemade version also tastes better most of the times, as you can adjust the sweetness and softness just the way you prefer.

About Badam Katli

Badam Katli is made by soaking almonds, peeling the skin and grinding it to a semi-fine powder. This almond powder is cooked with a plain sugar syrup till it all comes together into a smooth flexible dough. The flavor mainly comes from the almonds only, so even without adding many extra flavors it tastes already nice on its own.

The texture stays soft but slightly firm too. It should roll out smooth but not sticky, so it holds the shape neatly when you cut it. The sweetness remains mild which makes it good even for people who prefer light sweets. The natural pale cream color from almonds gives the katli a clean and neat look.

You can find many variations in different homes. Some add little ghee for more shine, while some add tiny bit of rose essence. Few also use milk while grinding but that reduces the shelf life. You can roll the dough thin for katli or keep it slightly thick and cut as barfi squares.

I usually make Badam Katli during festival month or when I want a simple sweet that still feels rich. I enjoy the part where you roll the dough between butter paper because it gives smooth finish. Even kids like this sweet because it is soft and not too sugary. Homemade version is always more fresh and tastes great too.

Badam Katli Ingredients

• Badam / Almonds - I have used whole almonds and soaked them to remove the skin. It gives soft nutty taste and blends easily into a powder. You can use store bought almond flour also if your mixer is not strong enough, but fresh almonds gives better flavor.
• Sugar - I used regular white sugar for this sweet. It melts fast and gives the right sweetness without making the katli heavy. You can add little more if you like sweeter version but I prefer mild sweetness.
• Water - I add water only for dissolving sugar. It helps form the syrup which later binds with the almond powder. Do not add extra water or the dough becomes too soft.
• Cardamom Powder - I just use a small pinch for light aroma, blends well with almond taste and gives mild fragrance.
• Ghee - I use for greasing the paper, it helps the dough prevent from sticking to the paper.
• Butter Paper - I have use this for rolling gives smooth finish. It makes the shaping part more easy and the dough spreads neat without giving small cracks.

Similar Recipes

• Milk powder burfi
• Coconut burfi
• Kaju Katli
• Bournvita burfi
• Carrot burfi

How to make Badam Katli Step by Step

1.Boil 1 cup water, when it starts to boil rigorously measure and add badams. Let it cook for 3 minutes. Switch off and rinse it in cold water.

2.Now remove the skin, it will easily peel off. You know who did it for me?! Yes mittu neatly peeled the skin for all the almonds. Measure your ingredients and keep it ready. If your are badams are refrigerated, then bring to room temperature and then proceed. Ensure your mixer is completely dry. Transfer badams to a mixer

3.Grind it to a semi fine powder. Don't overdo as the badams will leave out oil and the whole mixture will turn sticky. See my badam powder was this coarse. Set aside.

4.Take sugar in a thick bottomed kadai, Now add water. Stir in till sugar dissolves.

5.Then it starts to bubble up. Once the sugar completely dissolves and it starts to bubble up, add the badam mixture.

6.Keep stirring in low flame.

7.Add cardamom powder, keep stirring. Scrape the sides and keep cooking.

8.It will become dry and starts rolling like this. It should be like a flexible dough. The dough should be slightly dry, but should be soft and flexible so switch off accordingly. You can even try rolling a tiny ball, if it forms then that's the correct consistency. It took me around 12 minutes for forming the dough. Switch off and let it cool down for 5 minutes.

9.When its still warm, knead it well. If you feel the mixture is dry add ½ teaspoon ghee and then knead it. I didn't use as it was easy for me to gather and knead. Place the dough on a plate.

10.Now lay a butter paper over it, slightly apply ghee. Now start rolling with a chapathi roller to ¼ inch thick. And cut into diamonds.

11.First draw vertical lines then cross it to form diamond shapes. Now you have the liberty to enjoy the edge uneven pieces :)Now separate the pieces. I collected the extras, kneaded rolled again and cut into pieces, this way you can eliminate the uneven edge pieces.

Cool down and store in airtight container.

Expert Tips

• Soaking - I usually soak almonds in hot water for few minutes so the skin peels off easily. This makes the powder smooth and prevents grainy texture.
• Grinding - I always grind in short pulses. If you grind too much the almonds release oil and become pasty, so better to keep it semi fine and little coarse.
• Sugar Syrup - I keep the flame low when making the syrup. It does not need any string consistency, only needs to dissolve completely and turn slightly thick.
• Dough Stage - I usually take small pinch from the pan and try rolling a tiny ball. If it forms without sticking too much, then the dough is ready to switch off.
• Kneading Warm Dough - I knead the dough when it is still warm as it becomes soft and flexible. If it turns dry, I just add half teaspoon ghee and knead again.
• Rolling Evenly - I roll between butter papers because it helps to spread evenly without cracks. It also gives smooth clean finish on top which looks neat.

Serving and Storage

Serve Badam Katli with any festive meal or simple evening tea. It pairs well with other sweets like laddu or kaju katli too. You can store leftover katli in airtight box for four to five days at room temperature.

If you want to keep longer, you can refrigerate but I usually prefer finishing it fresh as the taste stays better. When stacked properly it does not stick much and stays firm.

FAQS

1.Can I use almond flour?

Yes use almond flour. Just make sure it is fine and fresh so the dough comes smooth.

2.Why did my dough turn too sticky?

It usually means syrup cooked little less. You can put the mixture back on low flame and cook few minutes more.

3.Can I add saffron?

Yes you can add few strands soaked in warm milk. It gives light yellow shade and mild aroma.

4.Why did my katli break while cutting?

The dough may be too dry. You can knead with few drops ghee and roll again to fix it.

5.Can I use jaggery?

I don't suggest as it changes taste and texture. White sugar gives proper soft finish.

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

Tried this Badam Katli 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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Badam Katli Recipe | Badam Barfi Recipe

Badam Katli is a soft, rich sweet made by cooking powdered almonds along with sugar syrup till it turns into a smooth dough then cutting into pieces. This recipe has mild nutty flavor from the almonds and the gentle sweetness makes it a sweet that almost everyone at home will enjoy without any fuss. Once you cut them into those thin diamond shapes, it gives that festival feeling instantly.

Course sweets

Cuisine Indian

Keyword barfi, burfi, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, Festival, ghee recipes, sweet recipes, virtual diwali party

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 15 Barfis

Calories 40kcal

Author Sharmilee J

Ingredients

• ½ cup badam almonds
• ¼ cup sugar
• ¼ cup water
• melted ghee just for greasing

Instructions

• Boil 1 cup water, when it starts to boil rigorously measure and add badams. Let it cook for 3 minutes. Switch off and rinse it in cold water.
• Now remove the skin, it will easily peel off the badams.
• Measure your ingredients and keep it ready .Ensure your mixer is completely dry. Transfer badams to a mixer.
• Grind it to a semi fine powder. Don't overdo as the badams will leave out oil and the whole mixture will turn sticky. Badam powder should be coarse. Set aside.
• Take sugar in a thick bottomed kadai, now add water. Stir in till sugar dissolves.
• Then it starts to bubble up. Once the sugar completely dissolves and it starts to bubble up, add the badam mixture. Keep stirring in low flame.
• Add cardamom powder, keep stirring. Scrap the sides and keep cooking.
• It will become dry and starts rolling into a flexible dough.
• The dough should be slightly dry, but should be soft and flexible so switch off accordingly. You can even try rolling a tiny ball, if it forms then that's the correct consistency. It took me around 12 minutes for forming the dough.
• Switch off and let it cool down for 5 minutes.
• When its still warm, knead it well. If you feel the mixture is dry add ½ teaspoon ghee and then knead it. I didn't use as it was easy for me to gather and knead. Place the dough on a plate.
• Now lay a butter paper over it, slightly apply ghee. Now start rolling with a chapathi roller to ¼ inch thick. And cut into diamonds.
• First draw vertical lines then criss cross it to form diamond shapes. Now you have the liberty to enjoy the edge uneven pieces 🙂 Now separate the pieces.
• I collected the extras, kneaded rolled again and cut into pieces, this way you can eliminate the uneven edge pieces.
• Cool down and store in airtight container. Enjoy Badam Katli / Badam Barfi!

Notes

• Soaking - I usually soak almonds in hot water for few minutes so the skin peels off easily. This makes the powder smooth and prevents grainy texture.
• Grinding - I always grind in short pulses. If you grind too much the almonds release oil and become pasty, so better to keep it semi fine and little coarse.
• Sugar Syrup - I keep the flame low when making the syrup. It does not need any string consistency, only needs to dissolve completely and turn slightly thick.
• Dough Stage - I usually take small pinch from the pan and try rolling a tiny ball. If it forms without sticking too much, then the dough is ready to switch off.
• Kneading Warm Dough - I knead the dough when it is still warm as it becomes soft and flexible. If it turns dry, I just add half teaspoon ghee and knead again.
• Rolling Evenly - I roll between butter papers because it helps to spread evenly without cracks. It also gives smooth clean finish on top which looks neat.

Nutrition

Serving: 25g | Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 0.3mg | Potassium: 35mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.05IU | Calcium: 13mg | Iron: 0.2mg