Christmas Cakes, Cookies, Sweets and Snacks - Christmas Recipes 2014
42 Christmas Recipes - Eggless Christmas Cake Recipes - Christmas Cookie Recipes - Christmas Sweets and Snacks
Eggless Wheat Oat Almond Cookies Recipe - Christmas Cookies {Video}
Eggless Wheat Oat Almond Cookies Recipe - These crispy and delicious cookies are a family favorite and perfect for the holiday season.
Wheat Oat Almond Cookies are the best Christmas cookies and perfect for gifting. They are super easy to make and can be done in no time. Almonds can be replaced with any of your favorite nuts or chocolate chips.
Few More Eggless Christmas Cookies Recipes
- Fruitcake Cookies
- Nutella Sandwich Cookies
- Chocolate Chip Crescent Cookies
- French Palmiers
- Wheat Coconut Cookies
- Tutti Frutti Cookies
Eggless Wheat Oat Almond Cookies Recipe Video below:
Eggless Wheat Oat Almond Cookies Recipe
How to Make Whole Wheat Oat Almond Cookies Recipe with step by step photos and video. These are best for the holiday season.
Servings: 12 Cookies
Calories: 98kcal
Ingredients
- ½ cup Whole Wheat Flour
- ½ cup Quick Oats
- ½ cup Powdered Sugar
- ¼ cup Butter softened
- 3 tablespoon Sliced Almonds
- 1 tablespoon Milk
- ½ teaspoon Vanilla Essence
- ½ teaspoon Baking Soda
- A pinch of Salt
Instructions
- Preheat the oven to 180 degrees C.
- Combine the wheat flour, oats, almonds, salt and baking soda and set aside.
- In a mixing bowl, beat the butter, powdered sugar and vanilla until light and creamy.
- Add the flour mixture and milk to the butter mixture and mix until incorporated.
- Divide the dough into 12 round balls.
- Place them on a cookie tray spacing about 2 inches apart.
- Bake them in the preheated oven for 18 – 20 minutes at 180 degrees C.
- Remove from the oven and let them cool down for 2 – 3 minutes.
- Place them on a wire rack and let them cool completely.
- They will be soft when taken out but will firm up once they cool.
- Store them in an airtight container.
Video
Nutrition
Calories: 98kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 48mg | Fiber: 1g | Sugar: 5g | Vitamin A: 118IU | Calcium: 12mg | Iron: 1mg
Wheat Oat Almond Cookies Recipe with Step by Step Photos:
- Chop some almonds into slices and measure them.
- Preheat the oven to 180 degrees C.
- In a small mixing bowl, add wheat flour, oats, salt, almonds and baking soda.
- Combine everything well and keep it aside until use.
- In a large mixing bowl, cream butter, powdered sugar and vanilla until light.
- It should be creamy and fluffy.
- Add the wheat flour mixture and milk to the butter.
- Mix well using a spatula.
- Gently knead it to make a soft dough. Add a little more milk to make the dough if needed.
- Divide the dough into 12 round balls.
- Place the dough balls 2 inches apart onto greased or lined baking trays.
- Bake them in the preheated oven for 18 - 20 minutes at 180 degrees C.
- Remove from the oven and let them cool down for 2 - 3 minutes.
- Place them on a wire rack to cool down.
- They will be soft when taken out but will firm up once they cool.
- Store them in an airtight container.
Onion Kuzhambu Recipe - How to make Onion Kulambu - South Indian Recipes
Onion Kuzhambu or Vengaya Kulambu - An easy South Indian side dish using onions and sambar powder.
Onion Kulambu is a super quick and delicious side dish for rice. This is an easier version of making the onion kozhambu without any grinding. This can be served with rice, pongal, idli or dosa.
Few More South Indian Recipes on the blog:
- Sweet Potato Kuzhambu
- Kathirikai Rasavangi
- Avial
- Beetroot Pachadi
- Vellarikka Kichadi
- Vendakka Thoran
- Keerai Sambar
- Mulai Keerai Kootu
- Gongura Pulusu Kura
How to Make Easy Onion Kulambu Recipe below:
Easy Onion Kozhumbu or Vengaya Kulambu Recipe
An easy and delicious side dish made with onions, tamarind and sambar powder. Goes well with rice.
Servings: 4
Ingredients
- 1.5 cup Onion sliced
- 3 to 4 teaspoon Sambar Powder
- 1 to 2 teaspoon Jaggery powdered
- Small lemon sized tamarind approx. 1 tbsp
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Fenugreek Seeds
- 1 teaspoon Chana Dal
- ⅛ teaspoon Hing
- 1 tablespoon Oil
- Salt to taste
- A big pinch of Turmeric Powder
- A few Curry Leaves
Instructions
- Soak the tamarind in water for 10 – 15 minutes. Squeeze the extract from tamarind and set aside. Discard the pulp.
- Heat oil in a vessel and add the mustard seeds and chana dal. Once they start to splutter, add the fenugreek seeds, curry leaves and hing and saute for a couple of seconds.
- Add the sliced onions and fry until they are transparent.
- Add turmeric, sambar powder, 2 cups of tamarind extract, jaggery and salt to it.
- Cover and cook over a medium flame until the onions are soft.
- When the gravy thickens, remove it from the heat.
- Serve hot with rice.
Carrot Peanut Chutney Recipe - Carrot Palli Pachadi Recipe for Idli, Dosa
Carrot Peanut Chutney Recipe - A healthy and delicious South Indian pachadi or dip for idli, dosa, pongal or upma.
What is Carrot Peanut Chutney?
A super healthy and delicious South Indian style dip or pachadi made with roasted peanut, carrots, tamarind and chillies. A delicious way to include carrots in your diet. Traditionally, we don't use any vegetables in the classic peanut chutney but adding the carrots and onions will enhance the taste and nutrition values. I have already posted some peanut chutney variations on the blog. Check the below recipes.
Is this chutney vegan?
Yes, it is naturally plant-based.
How long can you store peanut chutney?
It stays fresh at room temperature for a day or 2-3 days in the refrigerator.
Serving Suggestions:
It goes well with any South Indian breakfast dishes such as Pongal, Upma, Idli or Dosa. They taste great with bajjis or pakoras too.
If you are looking for more carrot dishes then do check the below recipes
Few More Carrot Recipes on the blog:
How to Make Carrot Peanut Chutney Recipe below:
Carrot Peanut Chutney Recipe
How to make carrot peanut chutney recipe. South Indian sidedish recipe for idli or dosa.
Servings: 4
Calories: 110kcal
Ingredients
- 1 cup Grated Carrot
- ¼ cup Peanuts
- 1 medium-sized Onion
- ½ teaspoon Ginger grated
- 3 Dried Red Chillies
- A small piece of Tamarind approx. ½ tsp
- 2 teaspoon Oil
- Salt to taste
To Temper:
- 1.5 teaspoon Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Urad Dal
- A pinch of Hing
- A few Curry Leaves
Instructions
- Heat a teaspoon of oil in a pan. Add and fry the red chillies for a few seconds and set them aside.
- Then add the grated carrot to the same pan and saute on a low flame till it shrinks and raw smell leaves. Remove from the pan and set aside.
- In the same pan, add another teaspoon of oil. Add the chopped onion and fry until light brown color.
- Let it cool completely.
- Heat a pan on a medium flame, add and roast the peanuts till they turn brown. Let them cool completely.
- Remove the skin of the peanuts completely.
- Grind the roasted peanuts and red chillies to a powder.
- Add the sauteed carrot, onion, salt, tamarind and ginger and grind everything.
- Add required water and grind to a paste.
- Transfer the chutney to bowl and set aside.
- Heat oil in a pan for seasoning.
- Add the mustard seeds and urad dal and let them splutter.
- When they are brown, add hing and curry leaves and turn off the flame.
- Add the seasoned ingredients to the chutney and combine it.
- Serve with idli or dosa.
Nutrition
Calories: 110kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 210mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5445IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
Garlic Karasev Recipe - Easy Diwali Snacks
Garlic Karasev or Lasun Sev Recipe - Crispy, easy and delicious Indian savory snack made with chickpea flour, rice flour and garlic. This irresistible snack can be paired wih tea or coffee.
What is Garlic Karasev?
Garlic Karasev is a variation of traditional South Indian Karasev which is a crispy deep-fried savory snack. These crispy munchies are made with gram flour and flavored with ground garlic. It is usually made during diwali festival. These are so much better than the store-bought karasev and can be made in no time.
How long Garlic Sev stay fresh?
They can stay fresh for 3-4 weeks if they are stored properly in an airtight container.
Is Galic Kara Sev Vegan?
Yes, they are naturally vegan.
Can I use store-bought rice flour?
You can use store-bought rice four with no doubt.
Tips to make the best Karasev:
- Make sure you measure the ingredients properly and always follow the exact flour ratio.
- Do not skip adding hot oil to the flour while making the dough. The hot oil in the dough will make them crunchy.
- The dough should be soft and smooth.
- Always deep fry them on a medium flame to make them crispy. If the oil is too hot, karasev will be soft.
- Do not overcrowd the pan. Try to fry in small batches.
More Indian Snack Recipes:
- Chegodilu
- Namakpare
- Sakinalu
- Pottukadalai Murukku
- Corn Methi Pakora
- Bombay Veg Sandwich
- Peanut Murukku
- Bhavnagari Gathiya
- Kerala Banana Chips
- Kothimbir Wadi
How to Make Garlic Karasev Recipe below:
Garlic Karasev Recipe
How to Make Garlic Karasev Recipe with step by step photos. Easy Indian snack made with gram flour and garlic.
Servings: 8
Calories: 256kcal
Ingredients
- 2 cups Chickpea Flour / Besan
- 1 cup Rice Flour
- 5-7 Garlic Cloves
- 1.5 teaspoon Red Chilli Powder
- 1 teaspoon Carom Seeds / Ajwain Seeds
- Salt to taste
- Oil
Instructions
- Combine the chickpea flour, rice flour, salt, red chilli powder and carom seeds in a mixing bowl.
- Add 2 tablespoons of hot oil to the flour and mix until combined.
- Grind the peeled garlic coarsely in a mixer.
- Add ¼ cup water and grind again well.
- Add garlic water to the flour and mix well.
- Then slowly add water little by little water to make a smooth and soft dough.
- Heat oil in a pan for deep frying.
- Take a round holes disc in the murukku / sev press.
- Fill the murukku press with the prepared dough.
- Now slowly press the sev maker over the hot oil.
- Deep fry them on a medium flame until golden color, turn over to fry on both sides evenly.
- Drain over the paper towels and let them cool completely.
- Break them into pieces and store in an airtight container.
Notes
Adjust chilli powder as per your taste.
Do not fry them over a high flame.
Do not overcrowd the pan.
Nutrition
Calories: 256kcal | Carbohydrates: 34g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 284mg | Fiber: 4g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
How to Make Garlic Sev Recipe with Step by Step Photos:
- Combine the measured gram flour, rice flour, salt, chilli powder and carom seeds in a mixing bowl.
- Heat 2 tablespoons of oil and pour it over the flour mixture. Mix everything well using a spoon or spatula.
- Peel the garlic cloves and grind them coarsely in a mixie or blender.
- Add ¼ cups of water to the blender and blend it again to make garlic water.
- Immediately, pour the garlic water to the gram flour and mix.
- Now add plain water little by little to the flour mixture and knead it to a soft and smooth dough.
- Heat a wide pan with oil for deep frying karasev.
- Take a round holes disc in the murukku / sev press and fill the murukku press with the prepared dough.
- When the oil is hot enough, slowly press the sev maker over the hot oil.
- Deep fry them on a medium flame until golden color, turn over to fry on both sides evenly.
- Drain the fried sev on paper towels and let them cool completely before you store them.
- Store them in an airtight container and serve with tea or coffee.
131 Diwali Special Recipes - Diwali Sweets Recipes - Diwali Snacks Recipes 2014
Diwali / Deepavali Special Sweets and Savory Snacks Recipes 2014
Hari Chandana P Indian festival Recipes
10 mins
40 mins
Snacks:
Diwali Lunch Menu
15 Min Chocolate Peda Recipe -Easy Diwali Sweets Recipes
Chocolate Peda Recipe - An easy and delicious Indian mithai or sweet dish made with khoya, sugar and cocoa powder. One of the best diwali sweets recipes!
What is Peda?
Peda is an Indan sweet dish made with khoya or mawa (milk solids). It is a most famous mithai or sweet from Mathura, India. Milk or milk solids and sugar are the main ingredients and it is usually flavored with cardamom powder and saffron.
What is Chocolate Peda made of?
The base ingredients of peda are khoya or mawa and sugar. You will need to add unsweetened cocoa powder to make this easy chocolate peda. You can add your favorite nuts to enhance the taste and texture but it is completely optional.
How long does Chocolate Peda last?
They stay good for 2 days at room temperature and for a week in the refrigerator.
Serving Suggestions:
Chocolate peda is so simple to make and can be done in 12-15 minutes. They are the best if you are planning to prepare Indian sweets for festivals such as diwali, holi or raksha bandhan. They are perfect as a diwali gift.
More Diwali Sweets Recipes:
- Akhrot Ka Halwa
- Chena Murki
- Makkan Peda
- Kesar Peda
- Bread Kaja
- Chocolate Stuffed Gulab Jamun
- Gur Para
- Mawa Coconut Jaggery Ladoo
- Dodha Burfi
- Khoya Gulab Jamun
How to Make Chocolate Peda Recipe below:
Chocolate Peda Recipe
How to Make Chocolate Peda. An easy and quick sweet recipe diwali, holi or rakha bandhan. Can be done in 15 minutes.
Servings: 10 pedas
Calories: 113kcal
Ingredients
- 1 cup Unsweetened Khoya crumbled
- ¼ cup Sugar
- 2 tablespoon Cocoa Powder
- 2-3 tablespoon Milk
- Almonds for garnishing
Instructions
- Take the crumbled khoya in a pan and heat for a minute.
- Add milk and sugar and mix well.
- Let the sugar dissolves completely.
- Keep stirring over a medium-low flame until the mixture thickens and leaves the sides of the pan.
- Add cocoa powder and mix until combined.
- Remove from the flame and let it cool down.
- When the mixture warm enough to handle, knead it into a smooth dough. Grease your hand with little ghee if needed.
- Divide the mixture into equal-sized balls.
- Shape them into flat discs and press lightly chopped almonds in the center.
Notes
Do not over-cook the peda mixture.
You can also use pistachios or cashews instead of almonds.
They stay good for 2 days at room temperature and for a week in the refrigerator.
Nutrition
Calories: 113kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 66mg | Potassium: 20mg | Fiber: 1g | Sugar: 5g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 1mg
Chana Dal Sundal Recipe - Kadalai Paruppu Sundal Recipe
Kadalai Paruppu Sundal or Chana Dal Sundal - South Indian Style Seasoned Lentils
Sundal or Guggillu is a South Indian savory snack with boiled legumes and tempered with spices and coconut. This is usually served as an evening snack or during festivals such as Navratri, Vinayaka Chavithi or Varalakshmi Vratham. And this is very easy and quick to make.
Few More Sundal Recipes on the blog:
- Rajma Sundal
- Peanut Sundal
- Sweet Corn Sundal
- Pasi Paruppu Sundal
- Navy Beans Sundal
If you are looking for more Festival Prasadam Recipes then do check Millet Sweet Pongal, Godhuma Rava Pongali, Sweet Ammini Kozhukattai, Kobbari Poornalu, Kayi Holige and Ellu Kozhukattai.
How to Make Kadalai Paruppu Sundal Recipe
Chana Dal Sundal - Kadalai Paruppu Sundal Recipe
Chana Dal Sundal or Kadalai Paruppu Sundal Recipe - Traditional South Indian Style Seasoned Lentils.
Servings: 2
Ingredients
- ½ cup Chana Dal
- 3 tablespoon Fresh Grated Coconut
- ½ teaspoon Mustard Seeds
- ½ teaspoon Urad Dal
- A Pinch of Hing or Asafoetida
- A Pinch of Turmeric Powder
- 2 Dried Red Chillies
- 1 Sprig Curry Leaves
- 2 teaspoon Oil
- Salt to taste
Instructions
- Soak the chana dal in water for 1 – 2 hours. Drain and cook it with enough water and turmeric until soft.
- Drain the cooked chana dal and keep it aside.
- Heat oil in a pan. Add mustard seeds and urad dal and let them splutter.
- Add curry leaves, hing and broken red chillies and fry for a couple of seconds.
- Add the cooked chana dal and salt and fry for 1 – 2 minutes.
- Add the grated coconut and mix well.
- Switch off the flame and serve hot.
Navratri Naivedyam Recipes - 51 Navaratri Special Recipes - Dussehra Recipes 2014
Navarathri Prasadam Recipes ~ Dasara Special Recipes
Singhara Halwa Recipe - How to make Singhare Ke Atte Ka Halwa Recipe - Navratri Fasting Recipes - Vrat Ka Khana
Singhara Ka Atta Halwa - Vrat Ka Halwa Recipe
How to Make Singhara Halwa Recipe with Step by Step Photos. An easy vrat ka halwa made with singhara ka atta or water chestnut flour for Navratri or Ekadasi fastings.
Servings: 2
Ingredients
- ½ cup Singhare Ka Atta / Water Chestnut Flour
- ½ cup Sugar
- 2 tablespoon + ½ teaspoon Ghee
- 1 cup Water
- ¼ teaspoon Cardamom Powder
- Almonds for garnishing
Instructions
- Heat 2 tablespoons of ghee in a pan.
- Add and roast the flour over a medium flame for 5 – 7 minutes or till it turns light brown color and aromatic.
- While roasting the flour, bring one cup of water to a boil in another pan.
- Now add boiling water, while stirring continuously to avoid lumps.
- Keep stirring and cook for 2 -3 minutes or till the mixture thickens and forms together as a mass.
- Now add sugar and cardamom powder and mix it very well till sugar dissolves.
- Keep on stirring for a couple of minutes or until the mixture thickens and leaving the sides of the pan.
- Add remaining ½ teaspoon of ghee and mix it well.
- Turn off the flame.
- Garnish with sliced almonds and serve warm!
Video
Singhare Ka Atta Halwa Recipe with Step by Step Photos
- Heat 2 tablespoons of ghee in a pan.
- Add and roast the flour over a medium flame for 5 - 7 minutes or till it turns light brown color and aromatic.
- While roasting the flour, bring one cup of water to a boil in another pan.
- Now add boiling water, while stirring continuously to avoid lumps.
- Keep stirring and cook for 2 -3 minutes or till the mixture thickens and forms together as a mass.
- Now add sugar and cardamom powder and mix it very well till sugar dissolves.
- Keep on stirring for a couple of minutes or until the mixture thickens and leaving the sides of the pan.
- Add remaining ½ teaspoon of ghee and mix it well.
- Turn off the flame.
- Garnish with sliced almonds and serve warm!
You might also like to check these recipes:
Rajma Sundal Recipe - How to make Rajma Sundal for Navarathri - Sundal Recipes
Ingredients:
- ½ cup Rajma / Kidney Beans
- 2 - 3 tablespoon Grated Fresh Coconut
- ½ teaspoon Mustard Seeds
- ½ teaspoon Urad Dal
- A pinch of Hing
- A pinch of Turmeric Powder
- 2 Dried Red Chillies
- 1 sprig Curry Leaves
- 2 teaspoon Oil
- Salt to taste
Instructions:
- Rinse and soak the kidney beans overnight in enough water.
- Drain and pressure cook them with water and little salt for 4 whistles.
- Drain and keep them aside.
- Heat oil in a pan. Add the mustard seeds and urad dal and let them splutter.
- Add the curry leaves, broken red chillies and hing and stir for a couple of seconds.
- Now add the cooked kidney beans, salt and turmeric powder. Mix and fry for 2 minutes.
- Add the finely grated coconut to it and fry for 1 - 2 minutes.
- Switch off the flame and serve.
Godhuma Rava Coconut Payasam with Jaggery
Godhuma Rava Kobbari Payasam / Wheat Rava Coconut Payasam - A healthy South Indian style kheer recipe made with wheat rava, fresh coconut, jaggery, milk, cardamom and nuts.
What is wheat rava payasam?
Wheat rava payasam is one of the easy and healthy South Indian dessert recipes prepared with broken wheat, milk and jaggery. There are many versions of making the traditional godhuma payasam or wheat payasam, this one is made with coconut, jaggery and milk. It is perfect for festivals such as Onam, Makar Sankranti, Ganesh Chaturthi, Varalakshmi Vratham, or Navratri.
Why we love this recipe
Very easy to prepare and can be done in 20 minutes.
Requires no refined sugar
Perfect to make during Indian festivals
Can also be served as a dessert.
Can I use desiccated coconut instead of fresh coconut?
Grated fresh coconut gives the best taste and flavor. But you can also use desiccated coconut.
Serving Suggestions:
It tastes amazing when served warm or cold. Serve it as a dessert.
Storage:
It can be stored in the refrigerator for a day.
Step by step instructions:
Heat ghee in a pan. Add and fry the cashews to golden color. Add the raisins and fry until they plump up. Keep them aside.
In the same pan, add the wheat rava and roast on a low - medium flame for 2 - 3 minutes or till they become aromatic and change color.
Add the grated coconut and give a quick stir.
Add the boiling water to the roasted rava. Cover and cook on a low flame for 7 - 8 minutes or until the wheat rava gets cooked.
Add the powdered jaggery and mix very well till the jaggery dissolves.
Add cardamom powder and combine it well.
Let it cook for another 2 minutes.
Turn off the flame and let it cool down for 5 minutes.
Add milk to the cooked wheat mixture and mix everything until well combined.
Add the fried cashews and raisins.
Serve warm or cold.
Don't heat the payasam after adding milk as it may curdle.
Few more festival recipes on the blog:
- Godhuma Rava Pongali
- Rava Pulihora
- Javvarisi Payasam
- Jaggery Rava Kesari
- Poornam Boorelu
- Puran Poli
- Lemon Rice
- Rava Appalu
- Daddojanam
- Peanut Sundal
Godhuma rava coconut payasam recipe below:
Godhuma Rava Kobbari Payasam - Wheat Coconut Kheer Recipe
An easy and healthy South Indian Payasam Recipe with wheat rava, fresh coconut, jaggery and milk. A perfect naivedyam / prasadam recipe for festivals.
Servings: 3
Ingredients
- ¼ cup Cracked Wheat / Wheat Rava
- ½ cup Jaggery powdered
- ½ cup Fresh Coconut finely grated
- 1 cup Milk boiled and cooled
- 1 cup Water
- 8 Cashews
- 8 Raisins
- 1 tablespoon Ghee
- ¼ teaspoon Cardamom Powder
Instructions
- Heat ghee in a pan. Add and fry the cashews to golden color. Add the raisins and fry until they plump up. Keep them aside.
- In the same pan, add the wheat rava and roast on a low - medium flame for 2 - 3 minutes or till they become aromatic and change color.
- Add the grated coconut and give a quick stir.
- Add the boiling water to the roasted rava. Cover and cook on a low flame for 7 - 8 minutes or until the wheat rava gets cooked.
- Add the powdered jaggery and mix very well till the jaggery melts.
- Add the cardamom powder and combine.
- Let it cook for another 2 minutes.
- Turn off the flame and let it cool down for 5 minutes.
- Add milk to the cooked wheat mixture and mix everything until well combined.
- Add the fried cashews and raisins.
- Serve warm or cold.
Notes
Don't heat the payasam after adding milk as it may curdle.