Crispy Corn is a popular Indian restaurant-style snack made by coating boiled sweet corn kernels with cornflour and rice flour, then deep-frying them. The fried kernels are tossed with chilli powder, chaat masala and other seasonings. The coating is crisp, while the corn remains tender and mildly sweet inside. Crispy corn is served hot as...
READ: Crispy Corn Recipe
Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.
These are perfect celebration treats for Christmas and holiday season. You can gift these to friends and family during the festive times. These muffins stay soft and fresh for several days. Serve it warm with tea or coffee for simple morning treat.
[feast_advanced_jump_to]Christmas Morning Muffins is made using whole wheat flour, butter, eggs and sugar. Cinnamon and nutmeg gives it that warm, festive flavour. The addition of yogurt and milk makes the batter soft and tender. I usually make them with mild sweetness so that they not too heavy.
The texture comes out really soft inside with a slight crumb on top. The crumble topping adds a little crunch. The vanilla glaze drizzle over gives sweetness and shine. Everything works together to make it taste like Christmas.
You can use tutti frutti or cranberries for the topping. Both give nice colour and little bursts of flavour. You can skip the glaze if you prefer less sweet. You can also add dried cranberries to the batter itself if you like. Everyone enjoy them warm with tea or coffee. They stay soft for days and tastes just as good later on.
I make this for my kids as they love the combination of soft muffin with crumbly top. I feel happy when they ask for more because I know it tastes homemade and real.
1.To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.
2.Mix well using a whisk.In another mixing bowl add butter and sugar.
3.Whisk it then add an egg.
4.Whisk well until creamy. Add curd and milk.
5.Whisk well. Then add vanilla essence.
6.Add flour mixture and mix it, Set aside.
7.To prepare the crumble topping : Add all the ingredients listed under 'for crumble topping', mix it and set aside.Now scoop out the batter.
8.Line muffin liners to a muffin tray and transfer scooped out batter to it.Add some crumble topping to each muffin, sprinkle some tutti frutti to it. Bake in preheated oven at 200 deg C for 18-20 minutes or until the top turns golden. Let the muffins cool down completely.
9.To prepare glaze : Add powdered sugar, nutmeg powder, vanilla essence and milk.
10.Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins.
Enjoy!
Serve this warm or at room temperature. You can have it for special occasions, evening tea, after-school snack, or even small birthday party. I like to serve it plain or with some milk. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.
Yes you can, but the muffins may feel little heavier. Oil keeps it more soft.
Yes you can but it add moistness to the muffins
Yes, plain wheat muffins also taste nice. Or add nuts instead.
Check your baking soda and powder, it should be fresh. Also don't over mix the batter.
Keep them in airtight box after cooled fully. Use within 2 days for best softness.
If you have any more questions about this Christmas Morning Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Christmas Morning Muffins 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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Amma would make 9 varieties of sundal every year for Navratri, ever since I can remember - one for each of the nine days, the recipe almost always the same, just the type of bean or legume changing with each day. This chana (chickpea) sundal recipe is the version I know by heart now, and […]
READ:Chana Sundal Recipe – Easy South Indian Chickpea Salad for Navratri
Chocolate dates energy bites are a simple and healthy no-bake snack made with dates, nuts, cocoa, honey and coconut. Sometimes it can be difficult to get kids to eat healthy nuts and seeds. Making them into these easy energy bites is a simple and tasty way to enjoy them. Chocolate dates energy bites are a mixture...
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Ragi Ribbon Pakoda is a crispy savoury snack made with ragi flour, rice flour and besan flour. It has a nice crisp texture with mild spice and sesame flavour. Ragi flour give the pakoda a dark colour and earthy taste. It is little different from regular ribbon pakoda and much healthier too.
This is a good snack to make for Diwali and other special occasions. It is also better option for those looking to add ragi in snacks. The pakoda comes out crispy and tasty without missing the savoury taste. Serve it with tea or coffee for simple evening snack and people always love it.
[feast_advanced_jump_to]Ragi Ribbon Pakoda is made using ragi flour along with rice flour and besan flour. Ragi is the main ingredient here and gives earthy nutty flavour. Rice flour gives crispness and besan adds good texture to the pakoda. The flour combination makes it nutritious and tasty at the same time.
The dough is made soft with butter and water. Sesame seeds gives little crunch and mild flavour, chilli powder adds the needed spice. The ribbon pakoda turns crispy outside and breaks easily after frying. The inside stays light and soft while outside remains crunchy.
You can also replace sesame seeds with cumin seeds if preferred. The spice level can also be adjusted based on taste and preference. It can be served as tea time snack or packed for festivals and special occasions. You can make it in advance because it stays fresh and crispy for quite long, so best for storing too.
I usually make this along with other savoury snacks for special occasions. It is a good way to use ragi in a snack. My family enjoy it for its crispy texture and mild earthy taste.
Ragi Ribbon Pakoda is a twist to regular ribbon pakoda we make. I wanted to try snacks with different millets and surprisingly even kids enjoyed this Ragi Ribbon Pakoda which made me feel content. Ragi Ribbon Pakoda is also called as ribbon murukku, ola pakoda etc
1.Measure and get your ingredients ready. Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.
2.Add water little by little and gather together.
3.Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.
4.Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil. Flip over and cook. When bubbles ceases then remove.
5.Remove and drain in tissue paper. Break into pieces. Repeat to finish the dough.
Store in a clean airtight container.
Serve Ragi Ribbon Pakoda warm or at room temperature with tea or coffee. It can also be served along with other special occasions snacks. Store in clean airtight container, make sure the container is completely dry before storing and it stays crispy for few days if kept away from moisture.
Yes you can use cumin seeds instead. It gives nice flavour.
It may be due to overcooking. Remove once the bubbles reduce well.
Drop a small piece of dough into oil. It should rise up immediately else wait for few more minutes then check.
No the dough will dry up so making dough fresh and making the pakoda instantly will work better.
Ragi flour naturally gives dark colour so do not judge cooking by colour alone.
If you have any more questions about this Ragi Ribbon Pakoda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Ragi Ribbon Pakoda 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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Dry Jamun is a juicy, delicious sweet made by straining the sugar syrup from prepared jamuns and rolling it in powdered sugar. Dry Jamun is commonly made for Diwali and special occasions with Gulab Jamun mix. The taste of Dry Jamun lingers in mouth even after the festival is over.
It makes a nice treat for people on festive celebrations. This is usually made for special occasions at home. It feels light and healthy but still very satisfying. The jamuns keeps well for many days which makes them perfect for gifting or storing.
[feast_advanced_jump_to]Dry jamun is a soft and spongy sweet made with jamun mix, then fried and rolled in powdered sugar. It comes out light and delicious, has nice golden brown colour. It has delicate flavour from the saffron and rose essence. It is little different from usual gulab jamun. Also the sugar syrup with saffron gives it a beautiful fragrance and colour.
This recipe is different from the regular gulab jamun we eat because it is coated with powdered sugar instead of being soaked in syrup. It just blends well with cardamom and saffron. You can add rose flavour if want, but recipe tastes good without it. It suits for festival days or when you want something different from usual jamun.
The jamuns should come out soft and spongy on the inside and have a nice crisp exterior. The dough texture is very important because if too dry it make hard jamuns and if too sticky they will break while frying. The powdered sugar coating gives it sweetness and makes it look tempting.
I usually make this when I want a special sweet to serve at celebrations. My family loves eating these warm. Instead of making regular gulab jamun again, this feel like a different idea to try.
1.Take any jamun mix, I used MTR mix. Transfer to a sieve and sieve it well. If there are lumps, press with your fingers and sieve it.
2.Then measure and take it in a mixing bowl. Add water little by little.I used little less than ¼ cup water. You can replace water with milk too. I used 1 cup mix for these jamuns and used the rest for kofta curry.
3.It should just get together to form a sticky mass. Do not knead just use your finger tips for mixing. Do not panic seeing the sticky dough, if the dough is stiff ur jamuns will become dry and start to break while frying. Keep the dough aside for 15 minutes.
4.Take sugar in a pan, add water to it.
5.Let it boil, add saffron. Mix it for the sugar to dissolve quickly
6.Boil the syrup until it forms a thick syrup no consistency check needed but the syrup will look more like oil in consistency. It will be glossy just like oil.
7.Add rose essence and set aside to cool. Now after 15 minutes take the dough.
8.Grease your palm with ghee, pinch the dough and roll into a small smooth ball without any cracks. Do not give pressure while rolling.
9.Heat oil in a kadai - the oil should not be smoking hot. Pinch a tiny piece of dough and add it to oil, it should rise to top slowly that is the right temperature.If the dough rises immediately lower the flame. So keep in low medium flame through out the process and keep adjusting the flame. Add few balls , While frying do not touch the balls just swirl the oil using a ladle/spoon this way the jamuns will get evenly fried.
10.Keep swirling the oil and fry until golden brown in low medium flame.
11.Remove and drain in tissue paper.Leave in tissue paper for 2 minutes. Once the jamuns and the syrup is warm add the jamuns to sugar syrup.
12.Let it soak for an hour. I just took few of them and made dry jamuns as we all love jamun with sugar syrup
13.Take sugar in a dry mixer jar and grind it coarse.
14.Strain the syrup and take the jamuns alone. Roll over in the sugar mixture. Store in a dry container and serve.
Serve warm or chilled.
Serve these warm or at room temperature, these jamuns taste great on its own or enjoy with tea or coffee. I like to serve it plain. These keep well in room temperature for about 1 week.
Yes you can but powdered sugar coat more evenly. Regular sugar might be grainy and rough.
Add a little more water and mix again. Stiff dough make them break while frying.
Yes milk makes them richer and softer. Use the same amount of milk as you would add for water.
The dough might be too stiff or the oil is too hot. Keep the dough sticky and oil at medium heat.
Yes you can skip saffron if you don't have it. Rose essence alone give enough fragrance.
If you have any more questions about this Dry Jamun Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Dry Jamun 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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Ragi ladoo is a tasty and healthy sweet made by roasting ragi flour with ghee, then shaping them into ball. It has soft and nutty taste from the roasted ragi. It has a mild sweetness which is not too much. It is little different from usual sweets because of the wholesome ragi and cashew inside.
This is usually made for Diwali and special occasions at home. It makes a nice treat for people on diet or with diabetes. It feels light and healthy but still very satisfying. The ladoos keeps well for many days which make them perfect for gifting or storing.
[feast_advanced_jump_to]Ragi ladoo is a simple sweet made with roasted ragi flour, ghee and cane sugar. The millet is first cleaned, roasted and then ground into fine flour, then mixed with sugar and shaped into balls. The cashews add a lovely crunch and richness to the ladoos.
The texture depends on how well you roast the ragi flour and how much ghee you add. If roasted properly and mixed well with ghee, the ladoos hold together nicely. The ragi gives a gentle nutty flavour which blends well with the sweetness.
There are small variations that you can make, like use jaggery instead of cane sugar. Few even add nuts like almonds or coconut powder for extra richness. You can make it plain or different based on your preference. It is a flexible recipe which you can adjust based on what you like.
I usually make ragi ladoo when I want a healthy sweet for my family during special occasions. Instead of making same regular sweets again, this feels like a different idea to try.
1.Heat half of the ghee that is ⅛ cup of ghee in a pan, roast the cashews till golden brown. Remove and set aside.
2.Now add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell.
3.Roast in low flame for 5-7 minutes so not burn the flour keep stirring.Cool down completely then add sugar to it.
4.Mix well then add cashews, cardamom powder and remaining ⅛ cup ghee to it. Mix well so that it is evenly mixed.
5.Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture.
Store in a dry container. Keeps well at least for a week
Serve this as healthy snack during the day or after meals as light sweet. These ladoos also go well as small energy snack. Store the ladoos in airtight container at room temperature. They stay good for about 2 to 3 days.
Yes you can use ready made ragi flour if available. Roasting it lightly before using will give better flavor.
Yes you can add chopped cashews or almonds. It will give crunch to the ladoo.
No, roasting brings out the aroma and nutty flavor of millet also makes grinding easier.
If mixture feels dry you can add little more ghee. Then try shaping again and it will hold better.
Yes, you can make them ahead and store in airtight container. They keep well for a week so perfect for gifting.
If you have any more questions about this Ragi Ladoo Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Ragi Ladoo 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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Milk Poha also known as Doodh poha, Paal aval is a popular flattened rice preparation made in Gujarati household. It is made by a combination of flattened rice simmered in sweetened milk and garnished with nuts and dried fruits. This healthy dish is considered as an Indian cereal in many places. Doodh Poha Recipe (Milk...
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Picture roasted coriander seeds and dry fruit, ground coarse and lightly sweetened, with a warm, nutty crunch and a citrusy note from the toasted coriander, the way my mom makes it. Her Maharashtrian version comes together with makhana, almonds, cashews, and coconut, toasted separately and ground together with a pulse, not a puree, so every […]
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Quinoa Muffins is made using cooked quinoa, wheat flour, sugar, butter and rising agents. It comes out soft and delicious, has nice golden crust on top. It has a mild nutty flavour from the quinoa. It is little different from usual muffins and nobody guesses that there is quinoa in it.
It makes a nice treat for people on diet, kids like the soft texture and mild sweetness in it. It feels light and healthy but still very satisfying. It brings a nice healthy change to regular cake routine. This is usually made for breakfast or as a tea time snack.
[feast_advanced_jump_to]Quinoa Muffins is a simple baked treat made with cooked quinoa and whole wheat flour. Instead of using only flour, quinoa is added for nutrition and texture. This makes the muffin more wholesome and nutritious. It is soft inside and has a nice tender crumb.
The texture depends on how well you mix the batter. If mixed until smooth and lump free, the muffins come out soft and fluffy. The quinoa gives a mild nutty flavour which blends well with wheat flour. Brown sugar add a slight caramel taste enhances the overall flavour nicely.
There are small variations you can try with this recipe, add chocolate chips for more richness. Few even add nuts or tutti frutti for extra texture. You can serve it plain or pair with a cup of tea or milk. It is a flexible recipe which you can adjust based on your preference and what you have at home.
I usually make this when I want a quick healthy treat for the family. Instead of making same cake again, this is like different idea to try.
1.Measure and take quinoa in a bowl, rinse it well. Drain and set aside.
2.Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 minutes.
3.You will see a small tail coming out and quinoa should have absorbed all the water.After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.
4.To a mixing bowl - measure and add wheat flour, add cooked quinoa to it. Add baking powder, soda and required salt to it.
5.Mix well and set aside.In another mixing bowl add sugar. I used brown sugar, you can use cane sugar or even white sugar.
6.Add curd and butter to it.
7.Whisk well, add vanilla essence and cinnamon powder to it.
8.Now add this mixture to flour mixture. Mix well.
9.Add milk and mix well to get a smooth lumpfree batter. Line muffin liners in muffin pan.
10.Scoop out the batter and fill in the liners till ¾th. Bake in preheated oven at 180 deg C for 15-20 minutes. Check the doneness by inserting a toothpick in the center and the top should be golden.If the toothpick inserted inside comes out clean, then its done if its sticky then bake fore few more minutes.
Cool down then store in airtight container.
Serve these warm or at room temperature, these muffins taste great on its own or enjoy the muffins with tea or coffee. I like to serve it plain or with some milk. These keeps well in room temperature for 2 days.
Yes, chocolate chips tastes very good in this recipe. Kids usually prefer that.
Yes you can use brown sugar or regular sugar, but taste will be little different.
It may happen due to overmixing the batter or overbaking. Mix gently and check bake time.
Yes you can just use oil instead of butter. It work just as well and give similar results.
You can also check by inserting a toothpick and if it come out clean, they are done.
If you have any more questions about this Quinoa Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Quinoa Muffins 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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Gur Makhana is a delicious sweet snack made by tossing roasted makhana with jaggery syrup. It comes out in golden colour, crisp and slightly chewy, also a nice treat for an afternoon snack. It has a natural sweet taste and light texture that everyone enjoys.
It packs well for school and office snacks. Kids like the chewy texture and natural jaggery sweetness without feeling too heavy. It is different from usual sweets because makhana stays crunchy even after coating.
[feast_advanced_jump_to]Gur Makhana is a traditional Indian sweet snack made with roasted makhana, coated in jaggery syrup. Makhana or lotus seeds are light and airy, so the snack feels delicate to eat. Also sesame seeds and coconut adds more flavour and crunch to every bite.
The makhana stays crispy if you add them to jaggery at the right time and if you add them early, they become chewy, if you add them late, they stay more crispy. Jaggery has a rich deep sweetness that works perfectly with the makhana and cardamom give that warmth Indian sweet flavour.
Gur Makhana isan easy and quick snack to munch.I always make sweet popcorn using jaggery so wanted to try the same using makhana too and it came out soo good. This sweet jaggery makhana will sure be a addict for kids.
You can just adjust the texture according to your taste and texture preference. Some people like it very crispy, some prefer it chewy. The snack stays fresh for a week if stored in dry place. You can also add extra sesame or skip cardamom based on what you like.
I make this whenever I have makhana at home and want something quick. My family enjoy it and it get finished pretty fast. Sometimes I add extra sesame for more crunch, sometimes less cardamom if someone in the house do not like too much flavour.
1.Add jaggery to a kadai, add water to it. Boil until jaggery dissolves completely.
2.Strain to remove impurities, Set aside. Heat ghee in the kadai - add makhana. Roast until crisp.
3.Break and check, now its done. Transfer roasted makhana to a plate and set aside. Add jaggery syrup let it boil.
4.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.Now try to gather and roll, it should form a soft loose ball, this is the right stage. If you want crisp makhana you can leave it to hard ball. Now add coconut, sesame seeds and cardamom powder to it.
5.Add roasted makhana to it. Toss well and switch off. It will be slightly sticky only.
Let it cool down then serve.
Serve Gur Makhana at room temperature with tea or as an evening snack at home. Store leftovers in an airtight container at room temperature and you can make it ahead and store for few days. It brings a healthy option to regular sweet routine.
You can try but jaggery has much better flavour and tastes more traditional. White sugar gives a plain sweet taste without the depth that jaggery brings to the snack.
Use the hard ball stage of jaggery instead of soft ball stage for frying. Hard ball stage make the coating harder and keep makhana very crispy without any chewiness.
This happen when you roast them less or add them to the syrup too early. Make sure makhana are fully crisp before adding to syrup.
Yes you can just add dry ginger powder or even a little bit of rose water.
This happen if you do not strain the jaggery syrup properly at the beginning. Always strain to remove impurities before using it for coating.
If you have any more questions about this Gur Makhana Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Gur Makhana 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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Panjiri is a traditional, Punjabi sweet snack made by roasting whole wheat flour, nuts, dry fruits, makhana, coconut, edible gum in ghee and mixing it together with sugar. Panjiri is a Janmashtami special sweet offered to Lord Krishna and can also be relished as an anytime snack. Panjiri is an energy boosting sweet and has good health benefits too.
Panjiri is a traditional sweet and the version made with wheat flour is called atta panjiri. There are many versions of panjiri recipes and dhaniya and atta panjiri are most popular ones. This sweet is usually made during winter and for Janmashtami festival. Do try and enjoy for this Janmashtami!
[feast_advanced_jump_to]Panjiri is a Punjabi special sweet, easy to make and tastes so good even with such simple ingredients. Panjiri is a traditional sweet made for Janmashtami. Panjiri is made with whole wheat flour, sugar, dry fruits, nuts, makhana, dried coconut, edible gum etc.
Actually there are many variations to Panjiri Recipe like you can make it with rava, coriander seeds which is called dhaniya panjiri. But this one I am sharing here uses wheat flour as main ingredient so its healthy too. I have used cane sugar instead of white powdered sugar.
Some people even add cumin seeds powder, fennel seeds powder in minimal for a flavour variation. We can also add gond (edible gum) in panjiri, but adding gond can be done in winters since gond is warming. I have tried panjiri without gond too and it tastes good so you can skip it if you can't source it.
Panjiri is a easy to make snack, just grab few ingredients, roast them separately and mi it well and you are done. It is one of the healthy snacks that you can make for kids. Panjiri is made during winter.
The only time consuming process is roasting wheat flour which has to be done with patience and in low flame. Roasting it in ghee gives it a nutty flavour which elevates the taste of this dish.
1.We need ¼ cup + 2 tablespoon ghee in total. so we can add it little by little for frying. Heat little ghee in a kadai - add 2 tablespoon cashews, 2 tablespoon almonds, 1 tablespoon pistachios.
2.Fry until crisp and golden. Remove and set aside.
3.Now add 1 tablespoon raisins.and fry until it bubbles up and is golden. Transfer to the same bowl and set aside.
4.Add little more ghee, add 2 tablespoon edible gum(gond). Add 1 tablespoon first.
5.Fry until it puffs up well. Then add remaining 1 tablespoon gond and fry well until it puffs up fully. Remove and set aside.
6.Add little ghee, ½ cup makhana and roast it until crisp and golden.
5.Break and see to check if its crisp. Remove to a bowl and set aside.
6.Add 2 tablespoon dried coconut, fry until golden. Remove and set aside.
7.Now add remaining ghee to the kadai. Add 1 cup wheat flour.
8.Roast without any lumps, even if it forms break it and roast the flour. Roast until its golden and nice aroma comes. See the colour and texture change in the picture below. Switch off and set aside to cool down a bit.
9.Now take fried gond.
10.Pulse it few times to grind it coarsely.
11.Now add fried wheat flour along with nuts, raisins, crushed makhana, ½ cup cane sugar, ¼ teaspoon dry ginger powder, gond, coconut etc.
12.Mix well.
Panjiri is ready!
Store in an airtight container to retain freshness. Need not refrigerate. Panjiri keeps well for about 2-3 days in room temperature, after refrigerate and consume. You can serve Panjiri as such or with warm milk.
Yes this Panjiri is healthy as I have used just whole wheat flour, cane sugar along with nuts and dry fruits.
Panjiri keeps well for about 2-3 days in room temperature, after that refrigerate and consume.
Panjiri can be moist or dry depending on the recipe. If you want it more moist, add more ghee and fry so that wheat flour is slightly moist. If you want a low fat version sprinkle little milk.
No not at all, just gather the ingredients roast one by one and mix together and Panjiri is done in no time. The only time it takes it for frying wheat flour, others all gets done quickly.
Yes you can use around 2 tablespoon sooji / rava, roast in ghee and add it.
If you have any more questions about this Panjiri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Panjiri 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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Vati Dal Khaman, also called Surati Khaman or Chana Dal Dhokla, is a traditional Gujarati steamed savory cake made with chana dal (split Bengal gram), rice and curd (yogurt). The dal and rice are soaked, ground and fermented before the batter is seasoned and steamed. A tempering of mustard seeds, sesame seeds, curry leaves, sugar...
Aval Pottukadalai Urundai is a mild sweet made by using roasted aval, pottukadalai with ghee. It comes out soft and mildly sweet which looks nice on the plate. It has a mild nutty flavour. It is little different from usual ladoos because of the crispy poha texture inside.
It makes a nice treat for weekends at home. Kids especially like the soft texture and mild sweetness in it. It feels light to eat and still very satisfying. Its just a small variation to a regular ladoo routine. This is usually made for evening tea time when you want something quick and simple.
[feast_advanced_jump_to]Aval Pottukadalai Urundai is an Indian sweet made with roasted poha and gram dal. In this recipe instead of using only one ingredient, aval and pottukadalai are added for flavour and texture. This make the ladoo light and crispy inside.
The texture of this ladoo is soft to bite and has a nice roasted flavour. If roasted until golden and crisp, the ladoos stay firm and do not break easily. The ghee gives a rich flavour that blends well with the roasted aval. Cardamom powder adds a light sweet aroma which enhances the overall taste.
There are small variations you can try with this recipe, you add more roasted peanuts for extra crunch or even add raisins soaked in ghee for extra sweetness. You can also serve it plain or with a cup of tea. It is a flexible recipe, you can adjust based on your preference.
I usually make this as a quick sweet for the kids. Instead of making same ladoo again, this feels like a different idea to try.
1.First heat a tablespoon of ghee in a kadai, add poha roast until golden and crisp. Transfer to a plate and set aside.
2.Add gram dal and roast until golden, set aside.Now add peanuts and roast it. I had de skinned peanuts so used it. Remove the center white part and discard it(this step is purely optional but I recommend if you are going to give this for kids).
3.Add poha to mixer jar first, grind it to a powder. Transfer to a mixing bowl. Now add roasted gram dal.
4.Add roasted peanuts and grind it to a powder. Now add cane sugar to it.
5.Pulse it few times just for blending. Cool down a bit then transfer to mixing bowl which already has poha mixture. Mix well.
6.Heat ⅛ cup ghee and add raisins, let it bubble up. Add it to the mixing bowl, add cardamom powder. The aroma was so tempting that I couldn't wait for the aval pottukadalai urundai to get ready.
7.After that mix well, take little mixture press and hold tight, shape them as ladoos. Finally shape them when its still warm so that it holds tight. Likewise repeat to finish. Aval pottukadalai urundai ready!
So to summarize, compared to other recipes this ladoo is easy to make and will be liked by all especially kids.
Serve this as snack with a cup of tea. It is best enjoyed directly or pair with milk or tea. Store leftover ladoos in an airtight box at room temperature for few days. It stays fresh and do not need refrigeration. You can keep it for upto a week if stored properly.
Yes, you can add white sugar or jaggery based on preference.
The mixture may need more ghee or you not pressing tight enough while shaping. Press firm so the ladoos hold their shape and do not crumble.
Yes you can skip it, cardamom give nice aroma but ladoos taste good without it also.
Yes you can make it a few hours ahead and stay good for few days.
Yes, you can skip it if you don't mind the skins. But removing them make the ladoos smooth and nice in texture.
If you have any more questions on making of this Aval Pottukadalai Urundai Recipe do mail me at sharmispassions@gmail.com
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Masala corn is a quick, tasty and healthy Indian snack made using sweet corn kernels tossed in butter, salt, spices and lemon juice. This can be made with just few ingredients yet tastes so delicious. The sweetness of the corn pairs well with the spicy, tangy spices, which makes it tastes so good. Learn to make easy and tasty Masala Corn with the help of step by step pictures and video.
This masala corn is perfect for rainy days, after-school snacks, or when you're craving for something spicy and comforting. It brings the perfect mix of warmth and spice. With just a few ingredients and a few minutes, you can make this healthy snack.
[feast_advanced_jump_to]Masala Corn is a spicy and flavorful Indian snack made using boiled sweet corn spices, lemon juice, salt and butter. The dish is known for its perfect balance of sweetness and spices, making it a favorite among all.
Butter adds a rich taste and flavor also makes corn moist. The buttery coating not only enhances flavor but also gives the dish a rich, melt-in-mouth texture. The recipe is super flexible , You can adjust the spice levels to suit your taste.
It's a perfect snack for everyone in the family from kids to grown-ups, especially when you're looking for something mild and flavorful. Whether served hot or warm, it always tastes good. The mix of spice powders which includes red chili powder, chat masala, pepper powder, cumin powder and garam masala brings a classic street food flavor.
This snack is great for health-conscious people, since it's made without deep frying or heavy sauces. It's naturally gluten-free and can be made vegan with simple swaps, making it suitable for different diets.
Masala Corn can be made quickly in just few minutes if you have boiled sweet corn in hand. This recipe is a proof that simple ingredients, when paired right, can bring something truly delightful.
1.To a kadai add water, salt let it boil then add 1 cup corn.
2.Let it cook for 10-12 minutes.
3.Taste check if it is cooked then switch off.
4.Transfer to a strainer. Strain water, you can use this for soups.
5.Measure and take 1 cup corn in a bowl. Add
1 teaspoon butter
⅛ teaspoon pepper powder
½ teaspoon chat masala powder
½ teaspoon red chili powder
¼ teaspoon jeera powder
¼ teaspoon garam masala powder
6. Add 1 teaspoon lemon juice.
7.Mix it well.
Masala Corn is ready!
Serve Masala Corn hot or warm for the best flavor. It pairs well with other appetizers or drinks.
You can store it in an airtight container and refrigerate for up to 2 days. Reheat before serving.
Yes, you can add in finely chopped veggies like bell peppers, grated carrot, chopped onion for added flavor and texture.
Yes, you can pressure cook the corn for 4 whistles or until it's soft.
Yes, you can skip the butter and instead use olive oil or any other cooking oil.
Yes, prepare masala corn hot and top it with some grated cheese so that it slightly melts to make it more cheesy and tasty.
Yes, you can add some cream cheese or mayonnaise to make it sticky and add as filling.
If you have any more questions about this Masala Corn Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Masala Corn 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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Aval Urundai is a traditional sweet made using flattened rice flakes, jaggery, coconut, ghee and cardamom powder. Aval Urundai is a no cook sweet that is prepared for Krishna Jayanthi festival, at times made as an evening snack for regular days too. It is very easy to make yet tastes so delicious.
Last week during a chat session, my cousin sister gave me the idea of posting homemade butter and aval urundai for Gokulashtami. Butter and aval are Lord Krishna's favourite so here I am with this post. If you are looking for last minute ideas for Gokulashtami then this sweet is for you as it can made in just 10 minutes no pre preparations.
[feast_advanced_jump_to]Aval Urundai is an easy and quick snack that can be made easily. Aval Urundai is a sweet made by mixing aval or poha with powdered jaggery, cardamom powder, coconut, ghee and shaping them into small balls.
Aval Urundai is a no cook sweet that can be made in just few minutes. This is traditionally prepared for Gokulashtami. Aval Urundai can be made as an evening after school snack too. Kids will love it for sure.
It was this simple sweet my grandmother and mother used to make for Gokulashtami. As we don't have the tradition of making other dishes for this festival, it was always this simple sweet offered to Lord Krishna.
After I started cooking, I started to make bakshanams (snacks) like seedai, ladoo, murukku, appam, vadai for this festival. My son gugu has the same star as Krishna so my mother insisted to make it special. So it was always a small spread at least for Gokulashtami after his birth.
Aval Urundai is one of the most easy and quick sweets that you can prepare even at the last minute for the festival. Blogging has made all festivals come into our homes well in advance.
1.To a mixing bowl add 1 ½ cups thick poha(flattened rice flakes).
2.Rinse it well in water. Drain water, squeeze water well and bring it back. It should be soft by now.
3.Add ¼ cup powdered jaggery, ½ cup coconut, ¼ teaspoon cardamom powder and 1 ½ tablespoon ghee.
4.Mix it well.
4.Start shaping. Press tight and shape into small balls.
5.Aval urundai is ready!
6.Your aval urundais are ready!
Enjoy it!
As coconut is added it keeps well in room temperature for just 1 day. Aval Urundai keeps well in fridge for 2 days.
Thick or medium-thick aval works well. Thin aval is easier to blend with other ingredients well.
No need to roast aval, it tastes good even without roasting.
The mixture may be too dry. Add a little more jaggery or little more ghee to make it moist.
If you have any more questions about this Aval Urundai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Aval Urundai 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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Toor Dal Sundal is a quick to make, tasty mild snack made by cooking toor dal and tempering it with spices, coconut, chillies. It is a healthy evening tea time snack and commonly made during festive times. It has a soft texture and mild flavour and makes it a nice option for a quick snack.
This recipe is very easy to make once the dal is cooked. It has a wholesome taste and feels filling without making it heavy. Toor dal sundal is perfect for anytime when you want a healthy snack. It is mild, with just enough flavour to be enjoyed.
[feast_advanced_jump_to]Toor dal sundal is a traditional South Indian recipe made with toor dal, coconut and simple tempering spices. Toor dal cooks fast, is soft and creamy once cooked. The tempering of mustard seeds, urad dal and dried red chillies gives nice aroma and little crunch.
This has balance of textures and flavours, also grated coconut adds mild sweetness, soft texture and also balances the warmth of the dal. This recipe comes out soft, creamy and lightly spiced, really comforting to eat anytime. You can also pack this for kids snacks box.
As navaratri has started, thought to post this easy toor dal sundal recipe. Sundal recipes are a must for Navartri. I havent't been to any kollu so to me kollu reminds of watching it in movies and of course sundal and batchanam they offer in kollu.
This recipe can be just customized according to your taste preference, you can add extra curry leaves for more flavour, or add in some roasted peanuts for crunch. Toor dal sundal is pretty versatile, you can have it warm, slightly cooled or at room temperature, still tastes good.
I usually make toor dal sundal as evening snack. My family likes to have it with tea in evening, and it come together so quick if you already have cooked dal.
1.Soak toor dal in water.Rinse well and drain water. Transfer this to pan. Add water to it.
2.Cook in low medium flame. When the dal is mash able but still the grains should hold its shape then its cooked perfectly.
3.Drain the dal and set aside. Heat oil in a pan - add the items listed under 'to temper' add cooked dal.
Serve hot!
Serve this warm as an evening snack and this does not specify refrigeration, storage time or reheating instructions, so it is best to follow the serving suggestion of having it hot or warm.
The recipe uses water specifically for cooking the dal. Add enough to cook it properly, then drain the cooked dal before using it for the sundal.
No dal should be soft enough to mash but the grains should still hold its shape.
Draining removes the excess cooking water before the dal goes into the tempering. This helps the sundal become less moist as it is sauteed.
Yes but the coconut adds freshness and nice flavour to the sundal.
You can cook the sundal to perfection and add tempering its done.
If you have any more questions about this Toor Dal Sundal Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Toor Dal Sundal 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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Peanut Sesame Ladoo is nutty flavoured sweet made by grinding roasted peanuts and sesame into a coarse powder and shaping them into balls. Peanut Sesame Ladoo is an instant sweet to make for snack & sweet cravings, also it is a guilt free snack.
Peanut Sesame Ladoo is a no cook, healthy anytime snack compared to the packed junkies. This sweet comes together quickly, Ladoos keep well at room temperature for about a week, so you can make a batch ahead and have something wholesome to reach for instead of packaged snacks.
[feast_advanced_jump_to]Peanut Sesame Ladoo is a healthy snack option made using peanuts, sesame and jaggery. This is one of the melt in the mouth ladoos you can make in few minutes. The peanuts give a warm, earthy taste while the sesame adds toasted nuttiness that make the ladoos special.
The texture of these ladoos is not hard or brittle, but soft and slightly crumbly at the same time. This is because you mix the nuts with jaggery and then shape them while oil from the peanuts, sesame combine everything together. You can adjust how much you grind the mixture depending on your preference.
This ladoo is completely healthy to snack on, it has no added oil and no refined sugar. Also the jaggery gives natural sweetness and peanuts and sesame provide good fats and nutrients. You can make small batch or large quantity depending on how many you need.
I usually make a big batch of these during the weekend as my family finishes them quite quickly but you can store them for a week at room temperature and enjoy.
1.To a fry pan add peanuts, dry roast until black spots appear here and there. It starts to crack out and becomes crisp in few minutes. Switch off.
2.Remove the skin, rub between your palms and remove. Now break open each peanut and remove the tiny part.(this step is purely optional but I recommend if you are going to give this peanut butter for kids), amma says its pitham not sure of what its called in english.Now the peanuts are ready.
3.Take sesame in a pan and roast till golden brown.
4.To a mixer jar add roasted and cleaned peanuts, sesame seeds and jaggery. Use clean jaggery free from dirt.
5.Add one whole cardamom. First grind it to coarse mixture. Do not run the mixie at a stretch, give intervals and run. Grind further and it will start to come together.
6.It will look greasy as the oil will start to come out. Stop grinding at this stage. Transfer this mixture to a plate. Mix it well, break the lumps.
7.Start shaping ladoo, take a fistful and start shaping
8.Make round balls and make the ladoos ready. Store in clean dry container.
Keeps well in room temperature itself for about a week.
Serve ladoos at room temperature as a snack or after a meal and these keep well for about a week without refrigeration. I recommend eating them within the first few days as they taste best when fresh.
Yes, you can skip it if you don't mind the skin. But removing them make the ladoos smoother and nicer in texture.With skin it gives a slightly bitter taste.
Stop when the mixture starts looking slightly greasy and comes together when you press it. Don't grind too much as it can become a smooth paste because of the released oil.
Yes, you can add a little ghee if you like. But it is not really needed as the peanuts release their own oil.
Yes, you can make them two or three days ahead and store in a dry container. They keep well at room temperature.
No, refrigeration not needed. Room temperature storage keep them in the best condition and the fridge can make them hard.
If you have any more questions about this Peanut Sesame Ladoodo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Peanut Sesame Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Eggless Whole wheat cookies also known as atta cookies or wheat cookies are simple, crispy and buttery delicious cookies made with whole wheat flour, butter, sugar, and milk. These eggless cookies have a sweet and soft, melt-in-mouth texture with a buttery flavour. Eggless Atta Cookies This is another version of atta cookies which I made....
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Besan Barfi is a delicious melt in mouth sweet made by cooking besan flour with ghee, sugar syrup then cutting them into squares. The flavour comes from nutty besan flour, cardamom powder and garnish of nuts makes it look special and tastes even better.
This easy and quick sweet is perfect for special occasions when your busy schedule doesn't allow much time for cooking. The result is soft sweet that everyone loves as it melts in the mouth and doesn't feel heavy at all. Once cooled completely, it stores well for a couple of days.
[feast_advanced_jump_to]Besan Barfi is a traditional Indian sweet that people make for special occasions. This sweet is soft melts in your mouth without being heavy or sticky. The flavour is warm and rich because of cardamom powder mixed through it.
It has a golden brown colour from roasted besan, which gives it deeper, richer taste. Also the texture is tender and smooth, not grainy at all. It tastes smooth with ghee and sweetness from the sugar syrup.
You can adjust sweetness based on what you prefer, some people like it more sweet and some want less. This recipe works with white sugar or unrefined sugar, both give different taste but comes out good. Some add extra nuts on top and some skip it completely, it depends on your choice.
I usually make this barfi during festival season and it comes out perfect every time if you follow all the steps carefully. My family loves eating these because they tastes so good and not too sweet.
1.Take besan flour and sieve it once. Set aside.
2.To a pan add ghee heat it, then add sieved besan flour.
3.Keep cooking in low flame for about 20 minutes. The color slightly changes and the raw smell will go off and a nice aroma of cooked besan will start coming.Switch off and set aside. This step is very important incase the besan flour is not roasted well, then the raw smell will be there in the burfi too so roast it patiently in low flame.
4.Grease the pan with ghee and set aside.In another pan add sugar and water.
5.Keep cooking until its thick and syrupy. Add cardamom powder to the syrup at this stage.
6.Keep checking and once it reaches one string consistency switch off. Take the pan with besan mixture and switch on. Add the syrup to it.
7.Once you add it do not delay mix it well. It will start to thicken.
8.Once it is mixed well transfer the mixture to the greased pan, sprinkle nuts on top. Press it slightly.
9.When it is still warm, mark pieces. After cooling down completely, cut over the marked line.cut into small squares. They are soft when warm, once it cools down it will be perfect to bite.
Enjoy!
Serve Besan Barfi as sweet after meal or during tea time snack. It tastes best when it comes to room temperature because you get perfect texture and flavour. Store in airtight container and it stays fresh for three to four days in cool place. You can keep pieces separate with parchment paper in between so they don't stick together and stay nice.
Yes you can use regular white sugar and it works fine. Unrefined sugar gives little different taste but both type work for this recipe.
Overcooking the sugar syrup make burfi very hard so switch off exactly after one string consistency. Do not overcook or it become difficult to bite.
Store in airtight container and they stay fresh for couple of days. Keep away from moisture because that make them soft and stick together.
You can skip it but cardamom add nice flavour and aroma. Without it barfi tastes a bit plain so I recommend using it.
This happens when you delay while handling and not mix quickly when syrup added. Mix well then switch off and pour immediately into greased pan for smooth top.
If you have any more questions about this Besan Barfi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Besan Barfi 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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