December 30, 2017

Brinjal Thokku / Kaththarikkai Thokku


This is very easy and quick side dish with brinjal. Brinjal thokku goes well with roti and any rice varieties.

Click HERE for 30+ Fry / Poriyal Recipes.

Recipe Cuisine : South Indian | Recipe Category: Sidedish
Preparation Time: 10 mins  | Cooking Time: 20 mins

Ingredients:
Brinjal
¼ kg
Onion
2
Tomato
2
Turmeric Powder
½ tsp
Sambar Powder (Recipe HERE)
1 tbsp
Salt
As required
To Temper:

Oil
1 tbsp
Mustard Seeds
½ tsp
Curry Leaves
1 spring

Procedure:
1. Wash and cut the Brinjals into ½ inch pieces. Put the brinjal pieces into the water to avoid the colour changing of the Brinjals.
2. Heat the oil in a thick bottom pan, add mustard seeds and wait for popping.
3. Add curry leaves and fry for few seconds.
4. Add finely chopped onion and fry till the onion becomes translucent.
5.  Add finely chopped tomatoes and fry till the tomatoes become mushy.
6. Add turmeric powder, sambar powder and salt. Mix them well and fry till the raw smell goes off.
7. Now add the chopped Brinjals (from 1) and fry for few seconds.
8. Sprinkle little bit water and mix them well. Close the lid of the pan and cook till the Brinjals become tender.
       Tasty and yummy Brinjal Thokku is ready to serve with hot rice.

Note:
1. Adjust the sambar powder level according to your taste.

2. Add more onion gives more taste.


December 22, 2017

Shortbread Cookies with Christmas Sprinkles without Oven


Sprinkles denote the happy mood of Christmas. Cookies also denote the happy mood of Christmas. Hence sprinkle cookies doubles the fun of Christmas.

Click HERE to view my 30 + Cookies Recipe.

Full Video:




                 Recipe Cuisine : International | Recipe Category: Baking                                       

Preparation Time: 15 mins  | Baking Time: 15 mins | Yields: 15 cookies

Ingredients:
Wheat Flour
¾ cup
Cold Butter
½ cup
Sugar
¼ cup
Vanilla Essence
1 tsp
Sugar Sprinkles
As required
Cookies without oven:

Table Salt
As required

1 cup = 240 ml



Procedure:
1. Powder the sugar using the dry mixie jar and keep it aside.
2. Take the butter from the refrigerator and  beat it well with whisk or beater. Beat the butter till the butter becomes creamy without lumps.
3. Add powdered sugar with the butter and mix them well with spoon. Then beat them well with whisk until it will reach creamy consistency.
4. Add vanilla essence with the butter mixture and mix well.
5. Add wheat flour and mix them well with the help of the spoon.
6. Then knead them into a soft and pliable dough with your hands.
7. Cover the dough with plastic cover or airtight container and keep it in the refrigerator for 30 mins.
8. After 30 mins, remove the dough from the refrigerator and roll it into ¼ inch thickness sheet using the rolling pin. (no need to dust the surface with the flour)
9. Then sprinkle the sugar-sprinkles over the sheet and again press them gently with the rolling pin.
10. Cut it into desired shape using the cookie cutter or bottle cap.
11. Take out the cookies using the flat spatula.
12. Keep the cookies on a ungreased baking tray with ½ inch distance between each cookies.
Baking with oven:
13. Preheat the oven for 160 degree Celsius.
14. Bake the cookies for 14 mins at 160 degree Celsius.
Baking without oven (with pan)
15.  Add table salt in a thick kadai/pan and close the lid of the pan.  Heat the pan for 10 mins in medium flame. This is preheating step. Don’t use non stick pans.
16. Keep the tray on the salt and close the lid of the pan. Keep the flame at very low. 
17. Allow to bake for 20 mins.
After Baking:
18. Allow it to cool down completely in the tray itself.
19. Then take them out from the tray. Again cool them on wire rack.
20. Then store it in an airtight container for later use or serve it immediately.

Note:
1. Add enough salt, the baking tray should sit on the salt surface in the pan. 


December 19, 2017

Eggless Achu Murukku / Achappam / Rose Cookies (No Maida, Without coconut milk )


Achu Murukku / Achappam is a traditional South Indian recipe which seems to be famous throughout the world and called in different names. The typical Achu murukku uses maida, eggs and coconut milk. In this recipe, I don’t use any of these yet the output was very yummy.

Full Video :


                               Recipe Cuisine : South Indian | Recipe Category: Sweets        
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 15 nos.

Ingredients:
Rice Flour (Recipe HERE)
½ cup
Wheat Flour
3 tbsp
Sugar
¼ cup
Salt
¼ tsp
Cardamom Powder
¼ tsp
White Sesame Seeds
1 tsp
Water
As required
Oil
For deep fry

* 1 cup = 240ml


Procedure:
1.  Powder the sugar using the dry mixie jar and keep it aside.
2. In a bowl, add rice flour and wheat flour. Mix them well with whisk.
3. Add Powdered sugar, cardamom, salt and sesame seeds with flour mixture. Mix them well.
4. Add water little by little and mix them well without any lumps using the whisk. (you need more or less ¾ cup of water)
5. The batter consistency should be little bit thinner than the bajji batter consistency (refer the VIDEO).
6. Heat the oil in a pan, put pinch of the batter into oil, it should come up immediately if the oil temperature is correct.
7. Now, place the achu murukku mould into the hot oil for few seconds.
8. Then take it out from the oil, and immediately immerse the hot mould into the batter till the ¾ of the mould. (you should not immerse the mould fully, otherwise you cannot remove the achu murukku from the mould).
9. Now, keep the mould in the hot oil, after few seconds slightly shake the mould or using the spoon, remove the achappam from the mould.
10. Cook the achappam on both sides till both sides become golden in color.
11. Remove from the oil and keep it on a tissue paper to absorb the excess oil.
12. Apply the same procedure for the entire batter.

Note:

1. If you are using a new mould you have to first tune it (palakkap padutha vendum). For this you  should immerse the mould in left over idli batter for few days. But nowadays you can buy non stick mould which is readily available in the market today.


December 18, 2017

Australian Christmas Fairy Bread | Bread Recipes


Multi color sprinkles are ever often repeated pattern in Christmas recipes as it depicts festival mood very well.
Australian fairy bread is sprinkles on bread, which is very quick and easy recipe. You can do a quick Australian fairy bread if you don’t have time for making cookies etc.,
 You can add Australian fairy bread a a regular snacks box recipe if you want your kids to gobble your bread.
|
Click HERE to view more bread recipes.
  

                     Recipe Cuisine : International / Australia | Recipe Category: Dessert       
Preparation Time: 5 mins  | Cooking Time: No

Bread Slices
As required
Butter (at room temperature)
As required
Sugar Sprinkles
As Required

Procedure:
1. Cut the thick edges of the bread slices. This is optional.
2. Apply butter over the slices (just one side).
3. Sprinkle the sugar sprinkles over the butter.
4. Cut each slices into two halves diagonally.
   Your Australian Christmas fairy bread is ready to serve. Serve it immediately.
Note:

1. You can use any bread varieties.


December 16, 2017

Soft Snicker Doodle Cookie (with wheat flour, without egg)


Snicker Doodle is a cookie coated with cinnamon sugar. I have made this cookie with wheat flour and without eggs. Those who love cinnamon taste would simply love this. Try this as a Christmas cookie.

Click HERE to view 30+ Cookies Recipe.


Recipe Cuisine : International / US | Recipe Category: Baking
Preparation Time: 15 mins  | Cooking Time: 12 mins | Yields: 15 cookies

Ingredients:
Wheat Flour
1 cup ( 1 cup = 240 ml)
Sugar
1/3 cup
Butter
½ cup
Vanilla Essence
1 tsp
Salt
1/8 tsp
Baking Powder
¼ tsp
Baking soda
½ tsp
To Garnish:

Sugar
¼ cup
Cinnamon Powder
2 tsp

* all ingredients at room temperature.
Procedure:
1. In a plate or wide bowl, add ¼ cup sugar and cinnamon powder. Mix them well and keep it aside. This is cinnamon-sugar.
2. Sieve wheat flour, baking powder and baking soad together for 2-3 times. Keep it aside.
3. Beat the butter with whisk or electric beater till the butter becomes fluffy.
4. Add sugar with butter mixture. Beat them again till the sugar and butter mixes well and fluffy.
5. Add vanilla essence and salt with butter-sugar mixture. Mix them well for few seconds.
6. Add sieved flour (from 2) little by little. Mix them slowly with whisk or spoon.
7. Then knead it into a soft and pliable dough with your hands.
8. Wrap the dough with plastic paper and keep it in a refrigerator for 30 mins.
9. After 30 mins, divide the dough into gooseberry size balls.
10. Roll the balls with cinnamon-sugar mixture (from 1).
11. Keep the cookies on the ungreased cookie tray. Leave ½ inch space between the cookies.
12. Preheat the oven for 200 degree Celsius.
13. Bake the cookies for 12 mins at 160 degree Celsius.
14. After baking, allow the cookies to cool down completely on the tray itself.
15. Then take them out from the tray and store it in an air tight container for later use.
   Aromatic and mouth melting Snicker doodle cookies are ready to serve.

Note:
1. You should not add milk or water to knead the dough.


Persian Rice Cookie (Nan e Berenji) / Gluten Free Cookies | Easy Cookies Recipe


Even though healthy cookies are typically whole wheat without maida, wheat also has gluten. Today many people was even gluten free and there is good demand for gluten free cookies. Our own rice is gluten free. In Persia, there is a rice cookie made from rice flour. I immediately tried it and it came out really well. Try this cookie for sure.

Click HERE to view 30+ Cookies Recipe.



Recipe Cuisine : International / Persian | Recipe Category: Baking | Source : Saveur
Preparation Time: 15 mins  | Cooking Time: 12 mins | Yields: 15 cookies
Ingredients:
Rice Flour
1 cup (1 cup = 240 ml)
Butter
½ cup
Oil (odorless)
3 tbsp
Cardamom Powder or essence
¼ tsp
For Sugar Syrup:

Sugar
¾ cup
Water
¼ cup
Rose Essence
½ tsp
For Garnish:

Poppy Seeds
1 tbsp

 Procedure:
Sugar Syrup:
1. In a pan, add ¾ cup sugar and ¼ cup water. Heat the mixture till the sugar dissolves completely. Don’t  oven boil and make it thick mixture.
2. Switch off the flame, add rose essence and allow it to cool down. Keep it aside.
Cookie:
3.  In a wide bowl, add butter and beat the butter till it reach fluffy using the whisk or electric beater.
4. Add rice flour, oil and cardamom powder or essence with butter mixture. Mix them well.
5. Add sugar syrup (from 2) with this rice flour-butter mixture. Then knead them into a soft and pliable dough.
6. Wrap the dough with plastic sheet and keep it in the refrigerator for 30 mins.
7. After 30 mins, roll the dough into ¼ inch thickness sheet using the rolling pin. (Dust the rolling surface with rice flour).
8. Cut the sheet with round cookie cutter or bottle cap (2 inch diameter).
9. Make flower patter using the knife (see the picture) or just press with fork.
10. Place a pinch of poppy seeds at the center of the cookie and press them gently.
11. Arrange the cookies on the ungreased baking tray. Leave ½ inch gap between them.
12. Preheat the oven for 200 degree Celsius.
13. Bake the cookies for 13 mins at 140 degree Celsius.
14. Allow them to cool down completely on the tray itself.
15. Then take them out from the tray and serve.

       Really yummy, delicious and gluten free cookies are ready!

Note:
1. You can use either homemade rice flour (Recipe HERE) or store bought rice flour.


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