Hyderabadi Fine Biscuits Recipe - How to make Fine Biscuits Recipe with Video

December 10, 2015

Hyderabadi Fine Biscuits - Flaky, sweet, crispy and delicious biscuits from Hyderabadi Cuisine. A great companion for your tea or coffee.

What are Fine Biscuits?

Fine Biscuit is a classic and popular cookie or biscuit from Hyderabadi Cuisine. They are sweet, crispy and flaky biscuits topped with granulated sugar. They are widely popular and available along with Osmania Biscuits in most of the Irani Cafes of Hyderabad.

What are the Ingredients?

I am using a ready-made puff pastry dough to make the traditional fine biscuits. So the ingredients are puff pastry, sugar and some flour to dust.

How long can you store Hyderabadi Fine Biscuit?

They will stay fresh for a couple of weeks if you store them properly in an airtight container.

Few More Eggless Cookies on the blog:

How to Make Fine Biscuits Recipe Video below:

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Hyderabadi Fine Biscuits Recipe

An easy, delicious and flaky fine biscuits made with puff pastry sheet and sugar. A classic tea-time snack from Hyderabad.

Prep Time10

Cook Time15

Total Time25

Course: Cookies, Snack

Cuisine: Hyderabadi

Keyword: authentic, tea time snacks

Servings: Biscuits

Author: Hari Chandana Ponnaluri

Ingredients

1 unit Puff Pastry Sheet
¼ cup Sugar
All Purpose Flour for Dusting

Instructions

Remove the pastry sheet from the refrigerator and thaw at room temperature for 30 minutes.
Preheat the oven to 180 degrees C.
Sprinkle the flour over the work surface and roll the pastry sheet into a log.
Trim the edges and cut the log into 1 inch thick pieces.
Roll out each piece into a little thick oval shape.
Dip one side of the rolled dough into the sugar and gently press it down to coat with sugar.
Place them on a baking tray and sprinkle a little sugar on top.
Bake them in a preheated oven for 15 – 20 minutes or until the edges are golden brown color.
Let them cool and store in an airtight container.

Video

Condensed Milk Cashew Cookies Recipe - Easy Christmas Cookies Recipes

December 7, 2015

Condensed Milk and Cashewnut Cookies are super easy to make and so delicious. These cookies are soft on the inside and crispy on the outside. You can also substitute cashews with roasted almonds or chocolate chips.

If you are looking for more eggless baking recipes then do check the below recipes.

Few More Eggless Baking Recipes:

Recipe Inspiration: Jen's Favorite Cookies

How to Make Condensed Milk Cashew Cookies Recipe below:

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Condensed Milk Cashew Cookies Recipe

How to make delicious and easy Condensed Milk Cashew Cookies Recipe. These are soft on the inside and crunchy on the outside.

Prep Time15

Cook Time15

Total Time30

Course: Cookies, Dessert, Snack

Cuisine: International

Keyword: easy cookies, Eggless Baking, Eggless Cookies

Servings: cookies

Calories: 85kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup all-purpose flour
½ cup Butter softened
¼ cup Sweetened Condensed Milk
¼ cup Cashews
½ teaspoon Vanilla Essence
¼ teaspoon Salt
½ tablespoon Baking Powder

Instructions

Preheat the oven to 180 degrees C.
Spread the cashews on a baking tray and bake them in the preheated oven for 7 – 8 minutes.
Remove the toasted cashews from the oven and let them cool completely.
Grind the cashews coarsely and set aside.
Combine the butter, condensed milk, vanilla, salt, baking powder and flour in a mixing bowl. Add nuts and mix just until combined.
Divide the mixture into 18 – 20 small round balls and press each ball between your palms lightly.
Place them on a baking sheet and bake at 180 degrees C for 8 – 13 minutes.
Then remove the tray from the oven and let them cool down for 2 -3 minutes.
Place the cookies on a wire rack to cool. Store them in an airtight container.

Nutrition

Tofu Butter Masala Recipe - How to make Tofu Butter Masala Recipe - Indian Tofu Recipes

December 6, 2015

how to make tofu butter masala, tofu recipes indian, tofu butter masala

If you are looking for more curry recipes then do check Badami Paneer, Vendakka thoran, Gutti Vankaya Kobbari Karam, Arbi Ka Saag, Sweet Potato Curry, Aloo Ka Rassawala Shaak, Saag Aloo and Kalchina Aratikaya Koora.

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Tofu Butter Masala Recipe

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: South Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

200 gms Tofu
1 large Onion
2 large Tomatoes
2 Garlic Cloves
1 inch piece Ginger
10 – 15 Cashews
½ teaspoon Garam Masala
2 teaspoon Oil
3 tablespoon Butter
¼ teaspoon Turmeric Powder
Red Chilli Powder as needed
½ teaspoon Kasoori Methi
1 Bay Leaf
Salt to taste
1 Sprig Coriander Leaves

Instructions

Soak the cashews in hot water for 15 minutes and grind into a smooth paste with little water. Keep it aside.
Make a cross cut over the tomatoes and and boil them in water for 5 minutes and let them cool completely. When the tomatoes are cool, peel and discard the skin. Chop and blend them to a puree and set aside.
Heat oil in a pan and shallow fry the cubed tofu until they are light brown color. Set them aside.
Grind the chopped onion, ginger and garlic into a smooth paste.
Heat butter in a heavy bottomed pan and add the bay leaf and ground onion to it. Fry until the raw smell of the onion disappears.
Then add the cashew paste and tomato puree and combine well. Let it cook for a couple of minutes.
Now add the red chilli powder, turmeric, salt and garam masala and mix until well combined.
Add water to adjust the consistency.
Let it simmer til the gravy begins to thicken.
Add the tofu and cook for another 2 minutes.
Add the crushed kasoori methi and combine. Add the chopped coriander leaves.
Turn off the flame and serve hot with roti.

You might also like to check these recipes:

Ponnaganti Vepudu, Gulkand Recipe
Shahi Paneer Recipe, Besan Condensed Milk Burfi
Sweet Appam, Fried Modak
Ellu Kozhukattai, Green Chutney Pulao
Millet Methi Pulao, Masoor Dal Recipe

Palak Pakoda Recipe - How to make Palak Pakora Recipe - South Indian Spinach Fritters Recipe

December 5, 2015

Palakoora Pakoda, how to make palak pakora, palak pakora recipe

If you are looking for more snack recipes then do check Oven Roasted Cashews, Bombay Veg Toast Sandwich, Bread Pizza, Pumpkin Pakora, Chekkalu Recipe, Peanut Chaat, Onion Kachori and Corn Methi Pakora.

South Indian Palak Pakoda Recipe

Prep Time: 10 mins|Cook time: 15 mins| Serves: 2 - 3

Author:Hari Chandana P
Cuisine: South Indian
Recipe type: Snack

Ingredients:

2 - 2.5 cups Chopped Spinach, packed
1.5 cups Chickpea Flour / Besan
6 tablespoon Rice Flour
2 Green Chillies
2 tablespoon Hot Oil
1 teaspoon Ginger Garlic Paste (optional)
Red Chilli Powder as needed
Salt to taste
Oil for deep frying

pakora recipe, palakura pakodi, how to make palakoora pakoda, spinach recipes indian

Instructions:

Combine the rice flour, besan, salt, red chilli powder, chopped green chillies, ginger garlic paste and 2 tablespoons of hot oil.
Sprinkle very little water and make a stiff batter.
The batter should not be runny and it should just coat the spinach leaves.

how to make spinach pakora, south indian snacks recipes, pakora recipes

Heat oil in a pan for deep frying.
Drop a small portion of the batter into the hot oil and fry them on a medium flame until golden brown color.
Remove from the oil and drain them on a paper towel.

You might also like to check these recipes:

Bombay Vegetable Sandwich, Gujarati Panki
Methi Na Gota, Vazha Pindi Thoran
Soya Chunks Gravy, Punjabi Baingan Bharta
Vendakka Thoran, Whole Masoor Dal
Easy Palmiers, Banana Almond Pista Milkshake

Eggless Wheat Banana Chocolate Chip Muffins Recipe - Easy Eggless Baking Recipes

November 25, 2015

Ingredients:

¾ cup Whole Wheat Flour
¾ cup Banana Pulp (about 2 ripe bananas)
¼ cup + 2 tablespoon Sugar
¼ cup Chocolate chips
¼ cup + 1 tablespoon Oil
½ teaspoon Vanilla Essence
½ teaspoon Baking Powder
½ teaspoon Baking Soda
A pinch of Salt

Instructions:

Preheat the over to 180 degree C.
Line a cupcake pan or 10 muffin cups with paper liners and set aside.

Mix the wheat flour, salt, baking soda and baking powder and sieve this together to ensure even mixing. Add the chocolate chips (reserve some chips for topping on muffins) to the flour and combine. Keep it aside.
In a mixing bowl bowl, combine the sugar, mashed banana, vanilla essence and oil and whisk until the sugar dissolves.

Add the sifted flour in 2 bathes to the banana mixture and gently fold it until the batter shows no trace of flour.
Don't overmix or overbeat.
Fill each muffin cup ¾ full with batter and top with some chocolate chips.
Immediately place them in the preheated oven.
Bake at 180 degree C for 22 - 27 minutes or till a toothpick inserted into the middle of the muffin comes out clean.
Remove from the oven and place them on a wire rack to cool.
Let them cool completely and serve.

Hotel Style Coconut Chutney Recipe - How to make Coconut Chutney Recipe

November 24, 2015

Hotel Style Coconut Chutney Recipe - An easy, delicious and famous hotel style coconut chutney from South India. A classic side dish for idli, dosa, vada, pongal and upma.

Few More Chutney Recipes on the blog:

How to Make Hotel Style Coconut Chutney Recipe:

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5 from 1 vote

Hotel Style Coconut Chutney Recipe

A delicious and easy South Indian hotel style coconut chutney for tiffins such as Idli, dosa, upma, pongal or vada.

Prep Time5

Cook Time5

Total Time10

Course: Condiments, Side Dish

Cuisine: Indian, South Indian

Keyword: chutney recipes for idli, coconut chutney for dosa

Servings: people

Calories: 135kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Fresh Coconut Pieces
3 to 4 tablespoon Roasted Gram Dal
2 to 3 Green Chillies
1 inch piece Ginger
1 Garlic Clove (optional)
¼ teaspoon Mustard Seeds
¼ teaspoon Urad Dal
1.5 teaspoon Oil
1 Dried Red Chilli
Small Piece of Tamarind
Few Curry Leaves
Salt to taste
A pinch of Hing

Instructions

Scrap out the brown layer of the coconut to make white-colored chutney.
Grind the coconut, roasted bengal gram, garlic, ginger, tamarind, green chillies and salt into a coarse paste.
Add little water and grind it until smooth or desired consistency.
Heat oil in a pan for seasoning. Add the mustard seeds and urad dal and let them splutter.
Add the curry leaves, red chilli and hing and saute for a couple of seconds.
Pour this over the prepared chutney and mix until well combined.
Serve this hotel style coconut chutney with idli, dosa, upma and pongal.

Nutrition

Sabut Masoor Dal Recipe - North Indian Style Whole Masoor Dal Recipe {Video}

November 19, 2015

a cup of north Indian style whole masoor dal or brown lentils with some rotis or Indian flatbreads

Whole Masoor Dal or Sabut Masoor Dal Recipe is an easy and healthy North Indian style side dish recipe for rice or roti. This dal is very easy and quick to make and perfect for everyday cooking.

Few More Dal Recipes on the blog:

North Indian Style Sabut Masoor Dal Recipe:

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Whole Masoor Dal Recipe - Sabut Masoor Dal Recipe

How to Make Sabut Masoor Dal Recipe - North Indian style dal made with brown lentils, tomatoes and spices.

Prep Time5

Cook Time20

Soaking Time30

Total Time25

Course: Side Dish

Cuisine: North Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Whole Masoor Dal / Brown Lentils
1.5 cups Water
2 small Tomatoes chopped
1 medium Onion
½ teaspoon Ginger Garlic Paste
½ teaspoon Cumin Seeds
¼ - ½ teaspoon Garam Masala
¼ teaspoon Turmeric Powder
1 - 2 Green Chilli
½ teaspoon Red Chilli Powder or as needed
Salt to taste
1 - 2 tablespoon Oil
A big pinch of Kasoori Methi
1 tablespoon Coriander Leaves

Instructions

Rinse the whole masoor dal and soak for 20 – 30 minutes.
Pressure cook the soaked the dal with 1.5 cups of water for 3 – 4 whistles.
Heat oil in a pan and add the cumin seeds and let them splutter.
Add the chopped onion and slit green chilli and saute till golden brown color.
Then add the ginger garlic paste and fry till the raw smell of the garlic disappears.
Now add the chopped tomatoes and fry until tomatoes are soft.
Then add the cooked dal, turmeric powder, garam masala, red chilli powder and salt and mix well. Let it simmer for a couple of minutes.
Finally, add the crushed kasoori methi and combine well.
serve hot with rice or roti.

Notes

You can also use ghee instead of oil.

You can also add some Amchur Powder or Dry mango powder for the tanginess.

How to Make Sabut Masoor Dal Recipe Video:

How to Make Whole Masoor Dal Recipe with Step by Step Photos:

Wash the whole masoor dal or brown lentils and soak in water for about 30 minutes.

Drain the water and transfer the lentils to a pressure cooker. Add 1.5 cups of water to it and pressure cook for 3 - 4 whistles.

Keep the cooked dal aside.

Heat oil in a pan and add the cumin seeds and let them splutter. You can also use ghee instead of oil.

Add the chopped onion and slit green chilli and saute till golden brown color.

Now add the ginger garlic paste and fry till the raw smell of the garlic disappears.

Now add the chopped tomatoes and saute until tomatoes are mushy.

When the tomatoes are mushy, add the cooked dal, turmeric powder, garam masala, red chilli powder and salt and mix well.

Add little water to get the medium thick consistency if needed.

Mix until well combined and let it simmer for a few minutes.

Crush a big pinch of kasoori methi and add it to the prepared dal.
Add a sprig of coriander leaves and combine well.
Serve hot with rice or roti.

You might also like to check these recipes:

Snowball Cookies, Methi Paratha, Lemon Tea
Little Hearts, Cardamom Cupcakes, Vazhaithandu Poriyal
Badami Paneer, Punjabi Baingan Bharta

2 Ingredient French Palmiers Recipe - Little Hearts - Elephant Ears Recipe

November 7, 2015

Palmiers Recipe or Elephant Ears Recipe - These beautiful, flaky and crunchy cookies are so easy to make and can be a great pair with tea or coffee.

What are Palmiers?

Palmiers are a type of French (origin: French Algeria) sweet pastry/cookie in the shape of a heart or palm leaf. Their unique shape is tough to miss. They are very tasty, crunchy and flaky and can be seen pretty much in every supermarket or bakery all over Europe albeit with different names. For instance, they are called Ulleres de Pastas in Catalonia, Schweineohren in Germany, Prussiens in Switzerland and Palmeras in Spain.

What are Palmiers made of?

Classic Palmier Biscuits also known as Elephant Ears are made of sugar and puff pastry sheet, which is basically layered and rolled dough made with flour and butter. The puff pastry sheets can be homemade or store-bought, both work to the same effect. Palmiers are available in many sizes and to top it off, multiple flavors. I've seen Chocolate-coated palmiers in many European countries.

How long can I store Palmier Cookies?

They taste the best on the same day you bake them. However, you can store them in an airtight container for a few days, especially handy when you're traveling. We make them very often as they're quick and easy to make and are travel-friendly. Watch out as they might lose their crispy nature over time.

What type of sugar can I use?

You can use any white or brown granulated sugar. The powdered sugar won't work in this case.

How to serve Palmiers?

You can serve palmiers in the same way as cookies. And these are a perfect gift during festivals such as Christmas, Diwali and other special occasions as well.

Few More Eggless Baking Recipes:

How to Make Palmiers Recipe below:

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Palmiers Recipe

How to Make French Palmiers Recipe with step by step photos. A classic European pastry made with puff pastry sheet and sugar.

Prep Time10

Cook Time15

Total Time25

Course: Dessert, Snack

Cuisine: French, International

Keyword: authentic, easy cookies

Servings: Cookies

Calories: 11kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 Puff Pastry Sheet
¾ - 1 cup Fine Sugar or as needed
Oil for greasing

Instructions

Remove the pastry sheet from the refrigerator and thaw at room temperature for 30 minutes.
Cut the pastry sheet into two rectangles.
Preheat the oven at 180 degrees C.
Line a baking tray with aluminum foil and grease with little oil. Keep it aside.
Sprinkle ¼ cup of sugar over the flat surface.
Place the pastry sheet on the sugared work surface.
Sprinkle sugar (approx. ¼ cup) in an even layer over the pastry sheet.
Roll it gently with a rolling pin to press the sugar into it.
Trim the edges if needed.
Now fold both long sides of the sheet towards the middle.
Then fold both long sides of the sheet once again to meet in the middle.
Now cut the folded sheet into ¼ inch thick slices.
Repeat the same process with the remaining pastry sheet.
Place the slices on a baking sheet, spacing them 1 inch apart.
And pinch the base of the slice gently to form a “Y” shape.
Bake them in the preheated oven for 12 – 15 minutes or until golden brown color.
Place them on a wire rack and let them cool completely.
Store in an airtight container.

Nutrition

Calories: 11kcal | Carbohydrates: 3g | Sugar: 2g

Palmiers Recipes with Step by Step Photos:

If you are using the store-bought frozen pastry sheet, remove it from the refrigerator and thaw at room temperature for 30 minutes.
Cut the pastry sheet into two rectangles and set aside.
Preheat the oven at 180 degrees C.
Line a baking sheet with aluminum foil or parchment paper and grease with little oil or spray. Keep it aside until use.

Sprinkle ¼ cup of sugar over a clean, dry and flat surface.

Carefully place the thawed pastry sheet over the sugared surface.

Sprinkle another ¼th cup of sugar in an even layer over the pastry sheet.

Using a rolling pin, gently roll the pastry sheet to press into it.

Now fold both long sides of the sheet towards the middle.

Then fold both long sides of the sheet once again to meet in the middle.

Now cut the folded sheet into ¼ inch thick slices.
Repeat the same process with the remaining pastry sheet.

Place the slices on the prepared baking sheet, spacing them 1 inch apart.
And pinch the base of the slice gently to form a "Y" shape.

Bake them in the preheated oven for 12 - 15 minutes or until golden brown color.
Place them on a wire rack and let them cool completely.
When they cooled completely, store in an airtight container for a few days.

Indian-Spiced Oven Roasted Cashew Nuts Recipe

November 5, 2015

Oven Roasted Cashews Recipe - These Indian-spiced roasted cashew nuts are perfect for Diwali, Christmas and holidays.

Roasted Cashew Nuts are one of the delicious and easiest snacks ever. You can roast cashews in 2 ways, one is over the stovetop and another one is roasting using an oven. Today's recipe uses the oven roasting method. I am using some Indian spices to add a flavor to the cashews. If you are looking for quick snack recipes for Diwali or Christmas edible gift ideas, these Indian style oven roasted cashews are perfect.

What Can I add to Cashews for flavor?

In this recipe, I have added chilli powder, turmeric and dry mango powder. You can always play with your favorite flavors. Ground pepper, Cumin Powder, Paprika, Garlic and Curry Powder will go well with cashews.

How long do roasted cashews stay fresh?

In general, roasted nuts won't stay fresh for a very long time as they contain a high percentage of oil. They will be fresh up to a month at room temperature if you store them properly in an airtight container.

Few More Snack Recipes on the blog:

How to Make Oven Roasted Cashews Recipe below:

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Oven Roasted Indian-Spiced Cashews Recipe

Healthy. quick and delicious Indian-Spiced Oven Roasted Cashews Recipe with step by step photos.

Prep Time5

Cook Time15

Total Time20

Course: Snack

Cuisine: Indian

Keyword: baked snack, Festival Food, Indian Snacks

Servings:

Calories: 192kcal

Author: Hari Chandana Ponnaluri

Ingredients

2.5 cups Raw Cashews
1 tablespoon Oil
½ teaspoon Red Chilli Powder or as needed
½ teaspoon Turmeric Powder
½ teaspoon Dry Mango Powder or Amchur (optional)
Salt to taste

Instructions

Preheat the oven to 180 degrees C.
Line a baking tray with aluminum foil and set aside.
Mix together all the ingredients in a mixing bowl.
Spread the cashews in a single layer on a lined baking tray and bake for 5 -7 minutes.
Remove from oven and turn them to roast evenly.
Bake them again for 6 – 8 minutes or until they are golden brown color.
Let them cool completely and store in an airtight container.

Nutrition

Oven Roasted Cashews Recipe with Step by Step Photos:

Start the process with preheating the oven to 180 degrees C.
Line a baking tray with aluminum foil and set aside.

Combine the cashew nuts, oil, salt, chilli powder, turmeric and amchur in a mixing bowl.
Mix everything until well combined.

Spread the spiced cashews in a single layer on the lined baking tray and bake in the preheated oven for 5 -7 minutes.
Remove from oven and flip them to roast evenly.
Bake them again for 6 - 8 minutes or until they are golden brown color.

When they are golden brown, remove from the oven and let them cool completely.
The roasted cashews will firm up as they cool.
Store them in an airtight container.

You might also love to check these recipes:

Besan Condensed Milk Burfi Recipe - Milkmaid Recipes

November 2, 2015

Besan Milkmaid Burfi Recipe - Easy and delicious Indian sweet made with gram flour, condensed milk, cardamom and nuts.

What is besan milkmaid burfi?

It is an Indian sweet or fudge prepared with besan or gram flour, sweetened condensed milk, cardamom and nuts. There are many traditional burfi recipes and this one is the easier among them all. It is rich, delicious and easy to make during festivals such as Diwali, Rakha Bandhan and Holi. The texture of the burfi will be slightly hard and it is delicately flavored with cardamom.

How long can I store them?

They stay well for a few days at room temperature.

Step by step preparation:

Heat 4 tablespoons of ghee or clarified butter in a heavy-bottomed pan.
Add 1 cup of chickpea flour or gram flour to the pan and mix well.

Keep on stirring and roast for 10 minutes on a low flame, till nice aroma comes out of it.

Add cardamom powder and measured condensed milk and mix until well combined.

Keep stirring and cook for a couple of minutes or until it forms a thick mixture.

Remove the pan from the flame and let the mixture cool down a bit.
When it is still warm add powdered sugar and knead until soft and combined.

Transfer the mixture into a greased tray or tin and garnish with chopped almonds and pistachios.
Cut into desired shapes.

If you are looking for more Indian dessert recipes then do check the below recipes.

Few more Indian sweets:

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How to make besan condensed milk burfi recipe below:

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5 from 2 votes

Besan Condensed Milk Burfi Recipe

An Indian sweet made with chickpea flour, sweetened condensed milk, ghee and cardamom powder.

Prep Time5

Cook Time15

Total Time20

Course: Dessert, Sweet

Cuisine: Indian

Keyword: burfi recipes, easy indian desserts, Indian Sweets

Servings:

Calories: 152kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Chickpea Flour / Besan
¾ cup Sweetened Condensed Milk
3 tablespoon Powdered Sugar
4 tablespoon Melted Ghee (You can replace ghee with coconut oil)
¼ teaspoon Cardamom Powder
Almonds and Pistachios for garnish

Instructions

Heat ghee in a heavy-bottomed pan.
Add the chickpea flour and mix.
Keep on stirring and roast for 10 minutes on a low flame, till nice aroma comes out of it.
Add cardamom powder and condensed milk and mix well.
Keep stirring for a couple of minutes or until it forms a thick mixture.
Turn off the flame and let it cool down.
When it is still warm add the powdered sugar and knead until soft and combined.
Transfer the mixture into a greased tray and garnish with chopped almonds and pistachios.
Cut into desired shapes and store in an airtight container.

Nutrition

Date Coconut Rolls Recipe - How to make Coconut Date Rolls Recipe - Easy Diwali Sweets Recipes

October 30, 2015

diwali sweets recipes, how to make date coconut rolls

If you are looking for more Diwali Sweet Recipes then do check Mawa Coconut Jaggery Laddu, Pori Urundai, Peanut Sesame Laddu, Chocolate Peda, Kesar Peda, Mohanthal, Gur Paare, Khoya Til Ladoo and Kova Kajjikayalu

Here's a full list of Diwali Recipes
.

Dates Coconut Rolls Recipe

Prep Time: 10 mins|Cook time: 5 mins| Makes: 10

Author:Hari Chandana P
Cuisine: World
Recipe type: Sweet, Snack

Ingredients:

1 cup chopped Dates
½ Desiccated Coconut + ¼ cup extra for rolling
1 teaspoon Ghee
A pinch of Cardamom Powder

how to make coconut date rolls, diwali sweet recipes

Instructions:

Grind the dates into a smooth or little coarse paste.
Heat ghee in a heavy bottomed pan. Add the dates paste and roast on a low flame for 5 minutes or until soft.
Add the cardamom powder and ½ cup of coconut to it and mix well.
Turn off the flame and let it cool.
Shape the prepared mixture into round or oval shape balls.
Roll them in desiccated coconut and serve.

Ribbon Pakoda

October 30, 2015

Ribbon Pakoda is a crispy South Indian style ribbon shaped snack made with rice flour and gram flour. It is simple to make and very popular during festivals like Diwali and Gokulashtami.

If you love easy South Indian snacks, try my Kara Sev, Garlic Kara Sev, Maida Chegodilu and Avarekalu Vada.

Homemade ribbon pakoda (ribbon murukku), a crunchy south Indian tea-time snack served in a brown bowl.

Quick Look: Ribbon Pakoda Recipe

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: 4
Difficulty: Easy, perfect for festive celebrations.
Dietary info: Vegetarian, egg-free.

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What is Ribbon Pakoda?

Ribbon pakoda or Ribbon Murukku is a traditional South Indian deep-fried ribbon shaped snack made with a simple dough of rice flour, gram flour, roasted bengal gram flour and spices. The dough is pressed through a murukku press with a special ribbon shaped disc and fried until crisp. The ribbon shaped disc creates thin and flat strips out of the dough.

This is an easy version of making homemade ribbon pakoda or ola pakoda with pantry staples. It is light, crunchy, delicious and addictive and so easy to make if you get your dough right. This is one of my favorite childhood snacks along with Aloo Bhujia, Pottukadalai Murukku, Gujarathi Gathiya, and Coconut Poli.

Why you'll love this recipe:

Better than store-bought.
It uses simple pantry ingredients like rice flour and besan.
The spice level can be adjustable easily.
It stores well, so you can make it ahead for festivals.

Ingredients & Substitutions

Rice Flour - Rice flour is the base of the ribbon pakoda and it gives structure and crispiness. Make sure you are using fine rice flour for the best texture. Coarse rice flour can make the texture rough.

Gram Flour - Also known as besan. It adds flavor and helps bind the dough. Make sure the besan is fine, fresh and free from lumps.

Roasted Bengal Gram - It is also known as pottukadalai and putnalu. You will need to grind it to make a fine powder and mix with other flours. This adds lightness to the ribbon murukku. Make sure the flour is fine and fresh.

Butter - It helps make the ola pakoda light and crisp. It should be softened at room temperature before mixing into the flour. Adjust the salt levels if you are using salted butter. You can also use hot oil instead of butter if vegan or preferred.

Sesame Seeds - Sesame seeds add a wonderful nutty flavor. You can use white or black sesame seeds. Skip if you don't like them.

Chili Powder - Red chili powder adds heat and color. Adjust the quantity as per your taste preference. You can also replace it with ground black pepper or cayenne pepper powder.

Hing - Also known as Asafoetida. Hing adds a subtle flavor and helps in digestion. You just need a big pinch of hing. Use gluten-free hing if you want to make ribbon pakoda gluten-free.

A full ingredient list with exact amounts can be found in the recipe card below.

Variations

Add a little crushed garlic or garlic paste to the dough for a garlicky flavor.

Increase the red chili powder or add a little bit of black pepper powder for extra heat.

Add some ajwain / carom seeds or cumin seeds to the dough to make it aromatic.

Instead of butter, add 2 tablespoons of hot oil to the flour mixture.

More Murukku Variations

How to make Ribbon Pakoda

Ingredients for ribbon pakoda including rice flour, besan, roasted gram flour, butter, sesame seeds, and spices in a mixing bowl to make dough.

Grind roasted bengal gram into a fine powder. Sift if needed to remove any coarse bits.

In a mixing bowl, combine rice flour, besan, roasted bengal gram flour, salt, chili powder, sesame seeds, butter and hing.

Mix well so everything is evenly combined.

Add water gradually and mix to make a smooth and non-sticky dough.

Smooth ribbon pakoda dough made with rice flour and besan, ready for pressing.

The dough should not be stiff or too loose. It should be soft enough to press easily through the murukku press.

Ribbon pakoda dough pressed through a murukku maker with ribbon-shaped disc.

Heat oil in a deep frying pan over a medium flame. The oil should be hot but not smoking.

Fit the murukku press with a ribbon pakoda disc (flat with slits). Fill the murukku press with the prepared dough.

Freshly fried ribbon pakoda drained on paper towel to remove excess oil.

Press the murukku press directly into the hot oil in a circular manner

Deep fry them over a medium flame until golden brown and crisp. Turn over to fry on both sides evenly.

Remove the fried ribbon pakoda using a slotted spoon and drain on paper towels.

Allow them to cool completely and break into pieces. Store in an airtight container.

Tips & Notes:

The dough consistency matters. The dough should be soft, smooth and non-sticky. If you feel the dough is too sticky, add a little rice flour to adjust. If it feels dry, sprinkle little water and mix. Always add water little by little to get the right consistency.
If the dough is loose, the ribbon pakoda will absorb so much oil. If it is stiff, it will be very hard to press it through murukku press.
Make sure you are using fine rice flour and fine besan for the best results. Using coarse flours will affect the texture.
Oil temperature is very important to get the perfect crunchiness every time. Fry on medium flame. If the oil is too hot, the ribbon pakoda will get browned quickly and stay soft and uncooked inside. If it is too low, it will absorb too much oil while frying.
Hold the murukku press carefully and press into hot oil. Do not overcrowd the pan.
Let them cool before storing them.
If the dough breaks while pressing, add a few drops of water to the dough and knead it gently to soften it.

Serving suggestions

Ribbon pakoda is usually served as a tea-time snack with a cup of hot coffee or tea.

During festivals like Diwali and Krishnashtami, ribbon pakoda is often made other savory snacks and sweets like Namakpare, Moong Dal Ladoo, Kova Kajjikayalu, and Jeedipappu Pakam.

You can include it in a homemade snack box or gift hamper as well.

Since it is crisp and dry, it is perfect for trips and gatherings.

Storage suggestions

Let the ribbon pakoda cool completely before storing.

Store the cooled ribbon murukku in an airtight container for up to 3 weeks.

More Indian Snack Recipes

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Print Recipe

Ribbon Pakoda

Ribbon Pakoda is a crispy South Indian style ribbon shaped snack made with rice flour and gram flour. It is simple to make and very popular during festivals like Diwali and Gokulashtami.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: South Indian

Keyword: diwali snack recipes, janmashtami recipes, ribbon pakoda recipe

Servings:

Calories: 416kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 Cup Rice Flour
½ Cup Besan / Gram Flour
2 Tablespoons Roasted Bengal Gram
2 Tablespoons Butter
1 Tablespoon Sesame Seeds
2 Pinches of Hing
1 Teaspoon Red Chili Powder
Salt to taste
¼ cup Oil for deep frying

Instructions

Grind roasted bengal gram into a fine powder. Sift if needed to remove any coarse bits.
In a mixing bowl, combine rice flour, besan, roasted bengal gram flour, salt, chili powder, sesame seeds, butter and hing.
Mix well so everything is evenly combined.
Add water gradually and mix to make a smooth and non-sticky dough.
The dough should not be stiff or too loose. It should be soft enough to press easily through the murukku press.
Heat oil in a deep frying pan over a medium flame. The oil should be hot but not smoking.
Fit the murukku press with a ribbon pakoda disc (flat with slits). Fill the murukku press with the prepared dough.
Press the murukku press directly into the hot oil in a circular manner.
Deep fry them over a medium flame until golden brown and crisp. Turn over to fry on both sides evenly.
Remove the fried ribbon pakoda using a slotted spoon and drain on paper towels.
Allow them to cool completely and break into pieces. Store in an airtight container.

Notes

The dough consistency matters. The dough should be soft, smooth and non-sticky. If you feel the dough is too sticky, add a little rice flour to adjust. If it feels dry, sprinkle little water and mix. Always add water little by little to get the right consistency.
If the dough is loose, the ribbon pakoda will absorb so much oil. If it is stiff, it will be very hard to press it through murukku press.
Make sure you are using fine rice flour and fine besan for the best results. Using coarse flours will affect the texture.
Oil temperature is very important to get the perfect crunchiness every time. Fry on medium flame. If the oil is too hot, the ribbon pakoda will get browned quickly and stay soft and uncooked inside. If it is too low, it will absorb too much oil while frying.

Nutrition