Dodha Burfi Recipe - Punjabi Milk Fudge - Makar Sankranti Recipes - Lohri Special Recipes

December 24, 2013

If you are looking for more burfi recipes then do check Rajgira Burfi, 7 cup burfi, chocolate mawa burfi, Kaju Burfi, Besan Butter Burfi and Ragi Kobbari Burfi.

Doda Burfi / Dodha Barfi RecipeHari Chandana PIndianDessert
Prep Time: 5 mins | Cook time: 20 mins | Makes: 6 small pieces

Ingredients:

1 and ½ cups Khoya / Mawa
½ cup Sugar
2 tablespoon Ghee
A pinch of Cardamom Powder
Almonds and Pistachios for Garnish

Method:

Heat ghee in a non stick pan and add the crumbled khoya.
Let it roast on a low flame until brown color.
Turn off the flame and keep it aside.
I a vessel, add the sugar and water (aaprox. 2 tbsp) and stir until the sugar dissolves completely.
Let it boil for 3 - 4 minutes.

Add this sugar syrup and cardamom powder to the roasted khoya and mix everything.
Keep stirring on a medium flame for 2 - 3 minutes or until it leaves the sides of the pan.
Quickly pour this mixture on a small greased plate.
Sprinkle the nuts on top and press gently.
When it is still warm, cut into pieces.
Let them cool completely and store in an airtight container.

You might also like to check these recipes:

Menthi Kura Sambar Recipe - Vendhaya Keerai Sambar - Methi Sambar Recipe

December 19, 2013

Vendhaya Keerai Sambar / Methi Sambar / Menthi Kura Sambar Recipe - A healthy, delicious and vegan South Indian Sambar made with lentils, fresh fenugreek leaves and spices.

What is Sambar?

Sambar is a South Indian style thick, tangy and spicy lentil based vegetable stew. Traditionally, sambar has vegetables or leafy greens along with the cooked and mashed lentils. Sambar uses a special spice mix called Sambar Powder which gives a unique and authentic flavor to the dish. This dish is very popular in Srilankan Cusine as well.

What is Methi Sambar?

Methi Sambar or Vendhaya Keerai Sambar is another variation of the traditional sambar. As the name suggests, this recipe needs fresh fenugreek leaves instead of vegetables.

What are Fenugreek Leaves?

Fenugreek leaves are popular leafy greens across India. They are also known as Menthi Kura in Telugu, Menthya Soppu in Kannada, Methi in Hindi, Vendaya Keerai in Tamil and Uluva Cheera in Malayalam. Read more about fenugreek leaves here

If you are looking for more Methi Recipes then do check the below recipes:

What do you eat with Vendhaya Keerai Sambar?

It goes well with steamed rice, idli, idiappam and pongal.

How long can Methi Sambar be stored?

It can be stored up to 2 days in the refrigerator. This sambar freezes well for a couple of weeks.

Few More Sambar Recipes on the blog:

How to Make Vendhaya Keerai Sambar Recipe below:

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Methi Sambar Recipe - Vendhaya Keerai Sambar Recipe

A healthy and delicious South Indian sambar made with fenugreek leaves or methi.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: South Indian

Keyword: authentic, Methi Recipes, sambar varieties

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Fenugreek Leaves or Methi Leaves
¼ cup Toor Dal
1 Tomato
1 Onion, large
2 teaspoon Sambar Powder
1 tablespoon Grated Coconut Fresh or Dry
Marble sized Tamarind Ball
1 to 2 teaspoon Jaggery
Red Chilli Powder as needed (optional)
1 teaspoon Oil
Salt to taste

For Seasoning

½ teaspoon Mustard Seeds
¼ teaspoon Cumin Seeds
⅛ teaspoon Hing
1 Dry Red Chilli
2 teaspoon Oil

Instructions

Soak tamarind in water for some time. Squeeze and extract the juice from tamarind and set aside.
Pressure cook the rinsed toor dal with turmeric and ½ cup of water for 3 whistles or until soft.
Heat a teaspoon of oil in a pan and add the chopped onion and fenugreek leaves and saute for a few minutes.
Then add the tomatoes and water to it. Cover and cook until the tomatoes are soft.
Mash the cooked toor dal.
Add the sambar, tamarind juice, salt, red chilli powder, mashed dal, jaggery and water (adjust to desired consistency). Let it boil for a few minutes.
Now add the coconut and boil for 2 minutes.
Heat 2 teaspoon of oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter.
Add hing and red chilli and stir for a couple of seconds.
Add this to the sambar and combine well.
Serve hot with rice.

Eggless Dates Cake

December 18, 2013

Eggless Date Cake Recipe - A rich, simple and delicious dates and nuts cake. A great alternative to Christmas fruit cake!

moist and soft date cake slice served on a white plate along with a fork

What is the date cake?

It is a simple and moist cake made with cooked dates and nuts. It can be served as a dessert or snack along with coffee or tea. This recipe doesn't require any alcohol or soaking and it can be a perfect Christmas cake alternative If you need a last-minute fruit cake recipe.

How long can you store it?

This stays fresh for 3 days in the refrigerator if you store it in an airtight container. You can also freeze it for a couple of months.

A slice of date cake served with a mug of coffee

Serving suggestions:

It can be served as breakfast, dessert or evening snack with a cup of coffee.

Step by step instructions:

Start the process with chopping dates and nuts into small pieces.
Combine the chopped dates, cashews, raisins, butter, sugar and water in a nonstick pan. Mix until the sugar and butter dissolves.

Let it cook over the medium flame for about 20 - 25 minutes or until the dates are mushy.

Turn off the heat and let the dates mixture cool completely.
Combine the flour, salt and baking powder in a small mixing bowl and keep it aside.
Preheat the oven to 180 degrees C.
Grease an 8″ cake pan and keep it aside.

When the cooked date mixture is cooled, add vanilla and lemon juice to it and combine it.
Add the flour mixture in 2 batches and gently fold the mixture.
Add milk little by little to form a thick batter.
The batter should be thick so add milk accordingly. I used 1 cup of milk.

Do not over mix or overbeat the batter.
Transfer the batter to the greased tin immediately.
Place the cake tin in the preheated oven.

Bake at 180 degrees C for about 35 minutes or till a toothpick inserted into the middle of the cake and comes out clean.
Baking times may vary, depending on your oven and tin size. So keep an eye on it to avoid overbaking the cake.
Allow the cake to cool down for 15 minutes and invert.
Once it is cooled, cut it into pieces.
Serve with a cup of coffee.

Few more eggless baking recipes:

How to make eggless date cake recipe below:

If you love this recipe then don't forget to give it a five-star rating! You can also follow me on Facebook, Instagram and Youtube for my latest recipes and videos!

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Eggless Date Cake Recipe

Eggless date cake recipe with step by step photos. A simple and easy date and nut cake recipe without eggs. A great alternative for Christmas fruit cake!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: Indian, International

Keyword: easy christmas cake recipe, Eggless Baking

Servings:

Calories: 395kcal

Author: Hari Chandana Ponnaluri

Ingredients

2 cups All-Purpose Flour
1 cup Dates finely chopped
¾ cup Sugar
½ cup Unsalted Butter softened
2 cups Water
¼ cup Raisins
¼ cup Cashew Pieces
1 teaspoon Vanilla Essence
1+¾ teaspoon Baking Soda
1 tablespoon Lemon Juice
1 cup Milk or as needed
A pinch of salt

Instructions

Chop dates into small pieces.
In a nonstick pan, add the finely chopped dates, raisins, water, cashew pieces, sugar and butter. Stir well until the sugar and butter dissolves.
Cook in a medium flame for 20 - 25 minutes or until the dates are mushy.
Remove from the flame and keep it aside to cool down.
Mix the baking soda, flour and salt in a bowl and set aside.
Preheat the oven to 180 degrees C.
Grease an 8″ cake pan and keep it aside.
Add the vanilla and lemon juice to the cooled fruit mixture and mix well.
Add the flour mixture in 2 batches and gently fold the mixture.
Add milk little by little to form a thick batter.
The batter should be thick so add milk carefully. I used 1 cup of milk.
Don't over mix or over beat the batter.
Quickly transfer the batter to the greased cake tin.
Immediately place the cake tin in the preheated oven.
Bake at 180 degrees C for 35 minutes or till a toothpick inserted into the middle of the cake and comes out clean.
Baking times may vary, depending on your oven. So keep an eye on it.
Allow the cake to cool down for 15 minutes and invert.
Let it cool completely and cut into pieces.
This cake can be stored in a covered container in the refrigerator for up to 3 days.
Serve & Enjoy!

Notes

You can use any of your favorite nuts.

The sugar quantity depends on the sweetness of the dates you use. Adjust accordingly.

Nutrition

Gutti Vankaya Koora Podi Recipe - Andhra Stuffed Brinjal with Curry Powder

December 17, 2013

Traditional and classic Andhra style stuffed baby eggplants filled with homemade curry powder.

What is Gutti Vankaya Kura Podi?

Gutti vankaya kura podi is a classic and traditional Andhra style of making the stuffed brinjal or baby eggplant curry. It requires a special homemade curry powder called "Koora Podi" which is made with lentils, spices and dry coconut. Please check the recipe to know how to prepare the podi.

There are so many variations of stuffed brinjal curry and the stuffing of the curry will be different in each dish.

If you love dry curries, you will love this one!

Can I make the stuffing in advance?

Absolutely, it can be stored in an airtight container for a couple of weeks at room temperature.

Also, it is a versatile curry powder that can be used to season the curries. If you want to explore, check the below links to know how to use it in different curries.

Serving suggestions for Gutti Vankaya?

It tastes amazing with hot steamed rice and ghee.

Few more recipes you will love:

How to make Gutti Vankaya Koora Podi recipe below:

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5 from 1 vote

Gutti Vankaya Kura Podi

A classic Andhra brinjals stuffed with a special spice blend.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Andhra, South Indian

Keyword: andhra recipes, Gutti vankaya

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

15 Small Brinjals / Eggplants
3 tablespoon Oil

For Stuffing:

2 teaspoon Coriander Seeds
1.5 tablespoon Chana Dal
2 teaspoon Urad Dal
1 teaspoon Oil
6 Dried Red Chillies
2 tablespoon Dry Coconut
Salt as needed

Instructions

Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal and urad dal and fry them on a medium flame till they are a golden brown color.
Remove them from the pan and set aside to cool down.
In the same pan, add and fry the red chillies for minutes.
Grind the roasted ingredients, dry coconut, salt and roasted red chillies into a fine powder and set aside.
Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
Now fill the stuffing powder into the brinjals.
Heat oil in a wok. Place the stuffed eggplants carefully into the wok and cover it with a lid.
Let it cook on a low – medium flame. Keep checking in between and turn the brinjals a little until they are evenly cooked. Sprinkle a handful of water if needed.
When they are soft, turn off the flame.
Serve hot with rice and ghee.

Eggless Wheat Tutti Frutti Cake Recipe

December 16, 2013

Eggless Tutti Frutti Cake using whole wheat flour. Super soft, moist and so good with a cup of coffee.

Eggless whole wheat tutti frutti cake is a super soft and moist cake that can be enjoyed at any time of the year. It is a vegan recipe that doesn't contain any eggs or butter.

Few more Eggless Baking recipes you'll love:

How to make Eggless Wheat Tutti Frutti Cake recipe below:

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Eggless Whole Wheat Tutti Frutti Cake Recipe

Soft, moist and yummy eggless cake with whole wheat flour and tutti frutti.

Prep Time10

Cook Time35

Total Time45

Course: Baking, Dessert

Cuisine: International, World

Keyword: Eggless Baking, eggless cakes

Servings:

Calories: 277kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 ¾ cups Wheat Flour
1 cup Sugar
1 cup Water
5 tablespoon Oil
5 tablespoon Tutti Frutti
2 teaspoon Vanilla Essence
1 tablespoon Lemon Juice
1 ¼ teaspoon Baking Soda
A pinch of Salt

Instructions

Mix the flour, salt and baking soda and sieve this together to ensure even mixing. Set aside.
Preheat the oven to 180 degrees C.
Grease an 8″ round cake pan with oil and set aside.
Combine the sugar, oil, water, lemon juice and vanilla in a mixing bowl and whisk until the sugar completely dissolves.
Add the tutti frutti and mix.
Add the flour in 2 batches and gently fold the mixture until the batter shows no trace of flour. Don’t overmix or overbeat.
Quickly pour this batter into the greased cake pan.
Immediately place the pan in the preheated oven. Bake at 180 degrees C for 35 minutes or till a toothpick inserted into the middle of the cake and comes out clean.
Allow the cake to cool down for 15 minutes and then invert.
Let it cool down completely and cut into pieces.

Nutrition

Thotakura Kootu Recipe - Mulai Keerai Kootu - South Indian Gravy with Amaranth Leaves

December 13, 2013

Mulai Keerai Kootu or Thotakura Kootu is a healthy and delicious South Indian lentil-based stew or gravy using amaranth leaves, coconut and spices. This is a great side dish for hot steamed rice. Amaranth leaves are very popular in India and can be used in wide range of dishes such as Thotakura Sambar, Corn Amaranth Pakora, Thotakura Pulusu Koora and Thotakura Pappu.

Few More South Indian Recipes

How to Make Thotakura Kootu Recipe below:

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Thotakura Kootu or Mulai Keerai Kootu Recipe

South Indian style lentil-based side dish with amaranth leaves, spices and coconut.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Indian, South Indian

Keyword: authentic, healthy recipes, kootu recipes, Traditional

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Amaranth Leaves finely chopped
¼ cup Moong Dal
1 Tomato
1 Onion
⅛ teaspoon Turmeric Powder
¼ cup Grated Fresh Coconut
½ teaspoon Rice Flour
½ teaspoon Mustard Seeds
½ teaspoon Urad Dal
½ teaspoon Cumin Seeds
A pinch of Hing
Red Chilli Powder as needed
Salt to taste
2 teaspoon Oil

Instructions

Pressure cook the rinsed moong dal with turmeric powder and ¾th cup of water until soft. Mash the cooked dal and set aside.
Grind the coconut with rice flour and water to a fine paste and set aside.
Remove the root part of the amaranth greens and wash them twice in plenty of water.
In a vessel, add the chopped greens, chopped tomato and enough water. Cook till the greens are cooked well.
Heat oil in a pan and add the mustard seeds, urad dal and cumin seeds and let them splutter. Add the hing and stir for a few seconds.
Then add the chopped onion and saute until they are nice golden brown color.
Add the mashed lentils, cooked greens, ground coconut, salt and red chilli powder to the sauteed onions.
Add a little water to adjust the consistency of the kootu.
Mix well and bring it to a boil. Turn off the flame.
Serve with rice and ghee.

Onion Tomato Red Chutney Recipe - Red Chutney for Idli Dosa - Easy Chutney Recipes

December 12, 2013

If you are searching for more Chutney Recipes then do check Curry leaves coconut chutney, Bottle Gourd Chutney, Mint peanut chutney, onion peanut chutney and Snake gourd sesame chutney.
Onion Tomato Red Chutney Recipe

Hari Chandana PIndianBreakfast
Prep Time: 5 mins | Cook time: 10 mins | Serves: 2

Ingredients:

1 cup Onions, chopped
1 cup Tomatoes, chopped
1 teaspoon Red Chilli Powder or as needed
1 tablespoon Oil
½ teaspoon Mustard Seeds
¼ teaspoon Urad Dal
1 Sprig Curry Leaves
A pinch of Hing
Salt to taste

Method:

In a mixer jar, add the chopped tomatoes and onions and grind it to a puree.
Heat oil in a pan. Add the mustard seeds and urad dal and let them splutter.
Then add the curry leaves and hing and fry for a couple of seconds.
Now pour the onion tomato puree and saute for a couple of minutes.
Add the red chilli powder, salt and ¼ cup of water to it and let it cook for a few minutes or until the chutney gets the desired consistency.
Serve with idli, dosa or vada.

You might also like to check these recipes:

Eggless Kulkuls - Traditional Goan Christmas Sweet

December 11, 2013

Kulkuls Recipe - A Traditional Indian Sweet Recipe for Christmas! These are crispy, flaky, mild, flavorful, and delicious!

What are kulkuls?

Kulkuls or Kalkals are a classic Goan sweet snack. Traditionally, they are made during Christmas and are perfect for any occasion. The traditional kulkul dough contains eggs but we can also make kulkuls without eggs. These are similar to our Andhra sweet Gavvalu (sweet shells) but the taste and flavor are completely different. Kulkuls are crunchy, flaky, mild, flavorful, and delicious. You just can't stop munching them.

Ingredints

Plain Flour - I have not made them with any other flour but you may use whole wheat flour.

Unsalted Butter - You will need to melt butter in order to make the dough. Do not skip the butter, it gives a nice and flaky texture to kulkus.

Sugar - You can use caster sugar or granulated sugar in this recipe. We will be mixing it into the dough.

Powdered Sugar / Icing Sugar - We need it to coat the fried kulkus.

Vanilla - It is optional. But I highly recommend it.

Oil for deep frying

Salt

Can I freeze the dough?

Yes, the dough can be stored in the freezer for a month or two.

How long can I store them for?

Store them in an airtight container for up to 2 weeks.

Can I bake them?

Yes! but you won't get the same texture. If you would like to bake them instead of frying, bake at 180 degrees C for 15 minutes or until they are browned.

Tips & Notes:

The dough should not be sticky, add some flour if you feel it is sticky.

Always deep fry them over a medium-low flame. If oil is too hot, you won't get the crispy and flaky texture.

Make sure you roll the fried kulkuls in the powdered sugar when they are still warm. They should be just warm, not hot.

Step by step instructions

Melt butter in a pan and turn off the flame.

Add the sugar to the melted butter and let it cool.

In a mixing bowl, add flour, salt, vanilla, and melted butter mixture and combine well.

Sprinkle water little by little and make a soft dough.

Let the dough rest for 15 - 20 minutes.

Add a little more flour if the dough is sticky.

Knead again for a minute and divide the dough into small round balls.

Place the dough ball on the backside of the fork and flatten the dough ball. Roll it to make a shell shape.

Heat oil in a pan for deep frying. Do not let the oil become too hot.

Deep fry them on medium-low until golden brown color. Drain them on paper towels.

When they are still warm, roll them in powdered sugar.

Let them cool completely and store in an airtight container.

Few more christmas recipes on the blog:

Condensed Milk Chocolate Chip Cookies
Chocolate Snowballs
Orange Tutti Frutti Cake
Eggless Fruitcake Cookies
Saffron Cookies
Tutti Frutti Cookies
Chestnut Chocolate Truffles

How to make kulkuls recipe video below

Print Recipe

Eggless Goan Kulkuls Recipe

How to Make Kalkals Recipe - A Traditional Goan Christmas Sweet made with flour, butter, sugar and vanilla.

Prep Time30

Cook Time20

Total Time50

Course: Dessert, Snack

Cuisine: Goan, Indian

Servings: cups

Author: Hari Chandana Ponnaluri

Ingredients

1.5 cups All purpose flour / Maida
½ cup Sugar
¼ cup Unsalted Butter
½ cup Powdered Sugar
2 teaspoon Vanilla Essence
A pinch of Salt
Oil for deep frying

Instructions

Melt the butter in a pan and turn off the flame. Add the sugar to the melted butter and let it cool completely.
In a mixing bowl, add the flour, salt, vanilla and melted butter mixture and combine well.
Sprinkle water little by little and make a soft dough.
Let the dough rest for 15 - 20 minutes.
Add little more flour if the dough is sticky and knead again for a minute.
Divide the dough into small balls.
Place the dough ball on the backside of the fork and flatten the dough ball. Roll it to make a shell shape.
Heat oil in a pan for deep frying. Do not let the oil become too hot.
Deep fry them on medium low until golden brown color. Drain them on paper towels.
When they are still warm, roll them in powdered sugar.
Let them cool completely and store in an airtight container.

Video

Snowball Cookies Recipe - Russian Tea Cakes - Mexican Wedding Cookies Recipe + Video

December 10, 2013

Snowball Cookies or Russian Tea Cakes Recipe - Rich, buttery, delicate and delicious shortbread cookies that melt in your mouth. It is a traditional Christmas cookie recipe and perfect for the holidays!

What are Snowball Cookies?

Snowball Cookies are one of the traditional and popular Christmas cookies. They are tiny shortbread cookie balls rolled in powdered sugar when they are still warm. The cookies are so rich, addictive and they just melt in your mouth. Snowballs are also known as Mexican Wedding Cookies, Italian Wedding Cookies and Russian Tea Cakes.

Ingredients for Snowball Cookies

You just need 6 simple ingredients to make these classic cookies at home.

All-Purpose Flour

Corn Flour or Corn Starch

Unsalted Butter

Powdered Sugar

Vanilla Essence

Salt

Italian Wedding Cookies Variations:

These simple little Mexican Wedding Cookies are so versatile and can also be made with almonds, pecans, walnuts, chocolate chips, lemon or pistachios.

How long can you store the unbaked cookie dough?

You can store in the refrigerator for 4-5 days or freeze it for about 2 months.

How long can you store Russian Tea Cakes or Cookies?

They can stay fresh in an airtight container at room temperature for up to 2 weeks.

Can you freeze Mexican Wedding Cookies?

Yes, they freeze extremely well. Once the cookies are baked and rolled in powdered sugar, arrange them in an airtight container and separate the layers with parchment papers. You can freeze them for up to 2 months. Let them thaw at room temperature and roll them in some powdered sugar again before serving.

Why did my Russian Tea Cakes flatten?

The traditional Russian Tea Cakes should be round in shape. Make sure the oven is preheated well and the dough is chilled before baking.

Tips to Make the Best Snowball Cookies:

Follow the exact measurements to make them perfect.
Make sure the dough is firm and chilled when you bake.
Shape the dough into 1-inch size balls to bake them evenly.
Be careful not to overbake the cookies. They are done when the edges of the cookies just start to brown and the bottoms are very lightly browned.
You will need to roll the baked cookies in powdered sugar when they are still warm.
Once they are cool, roll them again in powdered sugar if needed.
If you want to make super white snowball cookies, roll them twice in powdered sugar.

Mexican Wedding Cookies Recipe with Step by Step Photos:

Combine the flours and salt in a bowl and keep it aside.

In a mixing bowl. add unsalted butter and powdered sugar. Beat until it is creamy and smooth.

Add vanilla essence.

Mix until well combined.

Add the flour mixture to the butter mixture and mix well with a spatula until incorporated.
Lightly knead the mixture to make a soft dough.
Wrap the dough with a cling film and refrigerate for an hour or until it becomes firm.

Preheat the oven to 180 degrees C.
Line a baking tray with parchment paper and set aside.
Remove the chilled dough from the refrigerator.

Roll the dough into 1 inch small balls and place them on the lined baking tray.

Bake them immediately in the preheated oven for 12 - 15 minutes or until the edges are just starting to brown at 180 degrees C.

Remove from the oven and let them cool for about 3 - 5 minutes.

While cookies are still warm, roll them in powdered sugar.

Arrange them on a wire rack and let them cool completely.
Roll them twice in powdered sugar if needed. Store in an airtight container.

More Christmas Recipes on the blog:

Recipe Reference: Joy of Baking

How to Make Snowball Cookies Recipe Video below:

Print Recipe

5 from 1 vote

Snowball Cookies Recipe or Russian Tea Cakes Recipe

Rich, buttery, delicate and tasty traditional Christmas cookies recipe

Prep Time15

Cook Time15

Total Time30

Course: Cookies, Dessert, Snack

Cuisine: European, International

Keyword: authentic, Christmas Cookies, cookies for christmas, cookies for holidays, Traditional

Servings: cookies

Calories: 49kcal

Author: Hari Chandana Ponnaluri

Ingredients

1.5 cup All-purpose flour
½ cup Corn Flour / Corn Starch
1 cup Unsalted Butter at room temperature
¼ cup Powdered Sugar
2 teaspoon Vanilla Essence (or 1 teaspoon Vanilla Extract)
¼ teaspoon Salt

For Topping

½ cup Powdered Sugar

Instructions

In a bowl, whisk together the cornflour, all purpose flour and salt. Keep it aside.
In a mixing bowl, beat the butter and powdered sugar until creamy and smooth.
Add the vanilla essence and combine it well.
Then add the flour mixture to the butter mixture. Mix well until incorporated.
Lightly knead to make a soft dough. Wrap it with cling film
Refrigerate the dough for an hour or until it becomes firm.
Preheat the oven to 180 degrees C.
Remove the chilled dough from the refrigerator.
Roll the dough into 1 inch small balls and place them on a greased or lined baking tray.
Bake the cookies in the preheated oven for 12 - 15 minutes or until the edges are just starting to brown at 180 degrees C.
Remove from the oven and cool for about 3 - 5 minutes.
While cookies are still warm, roll them in powdered sugar.
Transfer them to a wire rack and let them cool completely.
Roll them twice in powdered sugar if needed. Store in an airtight container.
If you want, sprinkle the top of the cookies with more powdered sugar before serving.

Video

Nutrition

Pudina Millet Rice Recipe - Pudina Korra Annam Recipe - Indian Foxtail Millet Recipes

December 9, 2013

If you are looking for more Millet Recipes then do check Korrabiyyam nimmakaya pulihora, Millet Payasam, Millet curd rice, Millet mango rice and Millet Pongal.

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Foxtail Millet with Mint Leaves / Pudina Korra Annam Recipe

Healthy foxtail millet rice flavored with fresh mint leaves. A quick and easy lunchbox recipe

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Indian

Keyword: foxtail millet recipes

Servings:

Calories: 450kcal

Author: Hari Chandana Ponnaluri

Ingredients

1.5 cups Millet / Foxtail Millet / Korra Biyyam
1 cup Mint Leaves, tightly packed
1 cup Onion, chopped lengthwise
2 Tomatoes large
5 Green Chillies
10 Cashews
1 teaspoon Cumin Seeds
3 tablespoon Oil
¼ teaspoon Turmeric Powder
Salt to taste

Instructions

Put the rinsed millet and 3 cups of water in a pressure cooker and cook till 3 whistles.
Heat oil in a pan. Add the cumin seeds and let them crackle.
Now add the slit green chillies and fry for a few seconds.
Add the sliced onion and fry until translucent.
Then add the turmeric and tomatoes to it and mix. Cover with a lid and let it cook until tomatoes are mushy.
Spread the cooked millet on a wide plate and let it cool a bit.
Grind the mint leaves into a coarse paste and add it to the tomatoes mixture.
Mix well and fry for 5 minutes.
Now add the cooked millet and salt and combine well.
Turn off the flame and serve hot with raita.

Nutrition

You might also like to check these recipes:

Eggless Wheat Coconut Cookies Recipe - Wheat Coconut Biscuits Recipe - Christmas Cookies Recipes

December 6, 2013

Eggless Wheat Coconut Cookies Recipe - A simple, easy and delicious cookies made with wheat flour and coconut.

how to make eggless cookies at home, eggless wheat cookies recipe

If you are looking for more Eggless Cookies recipes then do check Tutti Frutti Cookies, Saffron Cookies, Jowar Chocolate Cookies, Wheat Cashew Cookies, Almond Pearl Millet Cookies and Nankhatai.

Print Recipe

Eggless Wheat Coconut Cookies Recipe

Eggless Wheat Coconut Cookies Recipe - A simple, easy and delicious cookies made with wheat flour and coconut.

Prep Time10

Cook Time18

Total Time28

Course: Dessert, Snack

Cuisine: International

Servings: Cookies

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Wheat Flour
¼ cup Sugar
¼ cup Unsweetened Desiccated Coconut
1.5 tablespoon Unsweetened Desiccated Coconut for garnish
¼ cup Unsalted Butter, softened
½ teaspoon Vanilla Essence
1 tablespoon Milk or as needed
A pinch of Salt

Instructions

Grind the sugar into a fine powder and set aside.
Preheat the oven to 180 degree C.
In a mixing bowl, add the butter and powdered sugar and mix it until light and creamy.
Add the vanilla and salt and combine.
Now add the wheat flour and coconut to it and mix everything.
Then sprinkle milk little by little over it and mix well to make smooth dough.
The dough should be very soft.
Divide the cookie dough into 10 – 12 round balls and flatten them with your palms to shape the cookies.
Press one side of the cookies against the coconut and place them on a baking tray spacing about 1 inch apart.
Bake the cookies in the preheated oven at 180 degree C for about 18 - 20 minutes or until edges are light brown color.
Remove them from the oven and let them cool down for 2 – 3 minutes.
Place them on a wire rack and allow them to cool.
They will be soft when taken out, but will firm up once they cool.
Store in an airtight container.

How to Make Eggless Wheat Coconut Cookies Recipe Video:

How to Make Eggless Wheat Coconut Cookies Recipe with Step by Step Photos:

Grind the sugar into a fine powder and set aside.
Preheat the oven to 180 degree C.
In a mixing bowl, add the butter and powdered sugar and mix it until light and creamy.

Add the vanilla and salt and combine.

Now add the wheat flour and coconut to it and mix everything.
Then sprinkle the milk little by little over it and mix well to make a smooth dough.
The dough should be very soft.

Divide the cookie dough into 10 - 12 round balls and flatten them with your palms to shape the cookies.

Press one side of the cookies against the coconut and place them on a baking tray spacing about 1 inch apart.
Bake the cookies in the preheated oven at 180 degree C for about 18 - 20 minutes or until edges are light brown color.
Remove them from the oven and let them cool down for 2 - 3 minutes.
Place them on a wire rack and allow them to cool.
They will be soft when taken out, but will firm up once they cool.
Store in an airtight container.

easy coconut cookies recipe, baking eggless cookies, wheat coconut cookies recipe

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Paneer Capsicum Sir Fry Recipe

December 3, 2013

Easy Paneer Shimla Mirch Subzi Recipe - Super simple and healthy side dish for naan or roti.

Paneer Capsicum stir-fry is a super quick and delicious Indian sabji or side dish made with Indian cottage cheese, capsicum, tomato and some spices. It is one of the easy paneer recipes and perfect with roti or any Indian flatbreads. This simple curry doesn't require too much chopping or grinding the ingredients. Just a handful of ingredients are enough to make a wholesome meal on a busy day.

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

More Paneer Recipes on the blog:

How to Make Paneer Capsicum Stir Fry Recipe below:

Print Recipe

Paneer Capsicum Stir Fry Recipe

How to make paneer capsicum stir fry recipe. Quick and healthy Indian side dish for rice or roti.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Indian

Keyword: healthy recipes, Indian Curry Recipes, paneer recipes

Servings:

Calories: 284kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Paneer cubed
1 cup Capsicum chopped
1 Tomato
1 teaspoon Ginger Garlic Paste
½ teaspoon Coriander Powder
¼ teaspoon Cumin Powder
½ teaspoon Garam Masala
¼ teaspoon Kasoori Methi
A pinch of turmeric powder
Salt to taste
Red Chilli Powder as needed
1 tablespoon Oil
1-2 tablespoon Coriander leaves

Instructions

Soak the paneer in hot water and set aside.
Heat oil in a pan. Add the ginger-garlic paste and fry for a few seconds.
Add the chopped capsicum and fry for a minute.
Add the coriander powder, garam masala, cumin powder and turmeric powder and mix. Cook until they turn slightly soft.
Add the tomato and let it cook completely.
Drain the paneer cubes and add them to the curry. Add the salt and kasoori methi and combine it well. Cook for a couple of minutes.
Add the coriander leaves and turn off the flame.
Serve hot with roti.

Notes

You can use homemade paneer or store-bought paneer.

Nutrition