Mullangi Pesarapappu Sambar Recipe - Radish Moong Dal Sambar Recipe

November 26, 2013

If you searching for more South Indian Sambar Recipes then do check Brinjal Sambar, Black Eyed Beans Sambar, Amaranth Sambar, Drumstick Moong Dal Sambar and Raw Mango Sambar.

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Moong Dal Radish Sambar Recipe

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: South Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

¼ cup Moong Dal
1 Radish
1 Tomato
1 Onion
1.5 to 2 tablespoon Sambar Powder
Small lime sized ball of Tamarind
1 – 2 tsp Jaggery, powdered
½ teaspoon Mustard Seeds
½ teaspoon Cumin Seeds
⅛ teaspoon Hing
1 Dried Red Chilli
A pinch of Turmeric Powder
A few Curry Leaves
2 teaspoon Oil
Salt to taste

Instructions

Soak the tamarind in water and squeeze well to extract the juice and set aside.
Pressure cook the rinsed moong dal with water for 3 whistles. Mash the cooked dal and set aside.
Add the onion pieces, tomato pieces, chopped / cubed radish and water in a vessel. COver with a lid and cook till the radish pieces are soft.
Add the mashed dal, tamarind extract, salt, sambar powder, turmeric powder, jaggery and water (adjust to desired consistency) to the vegetables.
Allow the sambar to boil for 8 – 10 minutes.
If the sambar appears too thick, add little more water and simmer for a few minutes.
Heat oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter.
Then add the curry leaves, red chilli and hing and fry for a couple of seconds. Add this to the sambar and mix.
Serve hot with rice or idli / dosa.

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Vazhakkai Podimas Recipe - Grated Raw Banana Stir Fry - South Indian Curry Recipes

November 25, 2013

If you are looking for more curry recipes then do check Shahi Paneer, Pumpkin Thoran, Aloo Palak, Vazhakkai Poriyal, Yam Curry, Besan stuffed Brinjal, Kadai Paneer and Arati Ulli Karam.

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Vazhakkai Podimas / Plantain Stir Fry Recipe

Prep Time5

Cook Time20

Total Time25

Course: Curry, Side Dish

Cuisine: South Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

2 Plantain / Raw Banana, medium sized
1 large Onion, finely chopped
3 – 4 tbsp Grated Fresh Coconut
4 Green Chillies
½ teaspoon Mustard Seeds
½ teaspoon Urad Dal
¼ teaspoon Turmeric Powder
1 Sprig Curry Leaves
1.5 tablespoon Oil
A big pinch of Hing
Salt to taste

Instructions

Cut the plantain into two pieces. Put them in a vessel of water and cook until soft.
Do not overcook. The plantain should be soft and firm enough to grate.
Remove from water and cool.
Remove the peel and grate the plantains using a grater with big holes.
Heat oil in a pan and add the mustard seeds and urad dal and let them splutter.
Add the slit green chillies, curry leaves and hing and fry for a few seconds.
Then add the finely chopped onion and fry till onions turn golden brown color.
Now add the grated plantain, salt and turmeric powder and combine well.
Reduce the flame to low and fry for 3 – 4 minutes.
Add the coconut and mix well.
Turn off the flame and serve hot with rice.

Raw Banana Podimas and Brinjal Sambar

Method:

Cut the plantain into two pieces. Put them in a vessel of water and cook until soft.
Do not overcook. The plantain should be soft and firm enough to grate.
Remove from water and cool.
Remove the peel and grate the plantains using a grater with big holes.

Heat oil in a pan and add the mustard seeds and urad dal and let them splutter.
Add the slit green chillies, curry leaves and hing and fry for a few seconds.
Then add the finely chopped onion and fry till onions turn golden brown color.
Now add the grated plantain, salt and turmeric powder and combine well.
Reduce the flame to low and fry for 3 - 4 minutes.
Add the coconut and mix well.
Turn off the flame and serve hot with rice.

You might also like to check these recipes:

Eggless Tutti Frutti Cookies Recipe - Christmas Cookies Recipes

November 21, 2013

If you are looking for more eggless cookies recipes then do check Saffron cookies, Jowar chocolate cookies, Wheat cashew cookies, Pearl millet almond cookies, Ragi thumbprint cookies and Nankhatai.

Eggless Candied Fruit Cookies / Tutti Frutti Cookies Recipe

Hari Chandana PWorld, IndianCookies
Prep Time: 15 mins | Cook time: 15 mins | Makes: 30 Cookies
Recipe adapted from here

Ingredients:

1 cup All Purpose flour/ Maida
6 tablespoon Unsalted Butter, softened
½ cup Powdered Sugar
5 tablespoon Tutti Frutti / Candied Fruit
1 - 2 tablespoon Milk

Method:

In a mixing bowl, add the softened butter and powdered sugar and mix it until light and fluffy.
Add the flour and mix well.

Now add the tutti frutti and combine well. Sprinkle milk to form a soft and sticky dough.
The dough should be slightly sticky but firm enough to hold its shape

Roll the dough into a log about 5cm in diameter. Wrap it tightly in plastic sheet or wax paper.
Keep the log in the freezer for 40 minutes.

Preheat the oven to 160 degree C.
Remove the dough log from freezer and cut the log into 5mm thick slices.
Place them on a baking sheet lined with parchment paper, leaving some space between them.
Bake them in the preheated oven at 16 degree C for 12 - 15 minutes or until the edges are slightly golden brown.
Remove from the oven and let them cool down for 2 - 3 minutes.
Transfer them to a wire rack and let them cool.
They will be soft when taken out, but will firm up once they cool.
Store in an airtight container.

You might also like to check these Baking Recipes:

Capsicum Senagapindi Kura Recipe ~ Andhra Style Capsicum Besan Curry

November 18, 2013

What is Capsicum Senagapindi Kura?

It is an Andhra style of making a stir fry using bell peppers, besan (senagapindi), spices and curry leaves. It is a dry curry or sabzi, very similar to the Maharashtrian Capsicum Zunka where we use different spices.

I always try different recipes with capsicum as they are versatile and take lesser time to cook. The vegetable is also known as Shimla Mirch in India.

Is this vegan?

Yes, it is. Just skip using ghee while serving if you are vegan.

Serving Suggestions:

It goes well with rice and roti.

Tip to Make the Best Shimla Mirch Curry:

Curry leaves will give the authentic flavor to the dish, try not to skip them.
Do not skip hing, it improves digestion.
Make sure you saute it well after adding the besan or gram flour. Otherwise, it will remain uncooked.
Cook the veggie over a low flame and there is no need to add water. However, sprinkle a little water to prevent burning if needed.

More Recipes like this:

How to Make Capsicum Besan Curry Recipe below:

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Capsicum Besan Curry Recipe

How to make Andhra style capsicum stir fry with chickpea flour and spices. A great side dish for rice and roti.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Andhra, South Indian

Keyword: easy capsicum recipes, Indian Curry Recipes

Servings:

Calories: 85kcal

Author: Hari Chandana Ponnaluri

Ingredients

3 medium-sized Capsicum / Green Bell Pepper de-seeded & chopped
2 tablespoon Besan / Chickpea Flour
1.5 tablespoon Oil
1 Dried Red Chilli
1 Sprig Curry Leaves
½ teaspoon Mustard Seeds
½ teaspoon Chana Dal
½ teaspoon Urad Dal
¼ teaspoon Turmeric Powder
½ teaspoon Red Chilli Powder or as needed
Salt to taste
A pinch of hing

Instructions

Heat oil in a heavy-bottomed pan. Add the mustard seeds, chana dal and urad dal and let them splutter.
Add the broken red chilli, hing and curry leaves and fry for a couple of seconds.
Then add the chopped capsicum to it and fry for a minute.
Add salt and turmeric powder to it and mix.
Reduce the flame to low. Cover the pan with a lid and cook until the capsicum pieces are soft.
Now add the chickpea flour and red chilli powder and fry for 2 – 3 minutes. Adjust the salt and turn off the flame.
Serve hot with rice and ghee.

Notes

Sprinkle a handful of water to avoid burning if needed.

Nutrition

Kesar Lassi Recipe - Indian Sweet Lassi with Saffron

November 16, 2013

Kesar Lassi Recipe - Refreshing and delicious Indian beverage with saffron

What is Kesar Lassi?

Lassi is a traditional yogurt-based drink made in India and Pakistan. Kesar Lassi is a sweet lassi, a simple yogurt drink infused with saffron and cardamom. Kesar means Saffron in English.

Lassi variations:

Can I use saffron powder instead of saffron strands?

Yes, use ⅛ teaspoon of ground saffron in the place of 8-10 saffron strands.

How to make it vegan?

Simply replace the yogurt with any plant-based yogurt like almond milk yogurt or soy yogurt. Also, replace milk with a tablespoon of hot water to soak the saffron.

Serving suggestions:

It can be served along with parathas, samosas or kachoris. You can also serve a glass of chilled lassi as a snack in summer days.

Tips:

Do not use sour yogurt or dahi for this recipe. Always try to use fresh yogurt.
The consistency of drink should be thick. The milk quantity depends on the thickness of yogurt. Add more or less milk accordingly.
If you have time, avoid adding ice cubes and chill it in the refrigerator. It helps to maintain the lassi consistency.

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How to make Kesar Lassi recipe below:

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Kesar Lassi Recipe

Traditional Punjabi drink made with yogurt, saffron and cardamom.

Prep Time10

Cook Time0

Total Time10

Course: Beverage, Dessert

Cuisine: Indian, Punjabi

Keyword: Indian Drinks, Lassi Recipes, Traditional

Servings:

Calories: 240kcal

Author: Hari Chandana Ponnaluri

Ingredients

2 cups Fresh Yogurt
2 tablespoon Sugar
½ cup Cold Milk
1 tablespoon Hot Milk
¼ teaspoon Cardamom Powder
8 - 10 Saffron Strands
Almonds and Pistachios for garnish
Ice Cubes

Instructions

Soak the saffron in a tablespoon of hot milk for some time and crush it well.
Take yogurt, saffron milk, sugar, cardamom powder and milk in a blender.
Blend it until smooth and frothy.
If you want a slightly thin consistency, add little more milk to the lassi while blending.
Pour the lassi into glasses and add the crushed ice cubes to it.
Garnish with nuts and saffron.
You can also chill the lassi in the refrigerator.
Serve chilled.

Nutrition

Shahi Paneer Recipe - How to make Shahi Paneer Recipe - Indian Cottage Cheese in Tomato Gravy - Paneer Recipes

November 15, 2013

how to make shahi paneer, recipe of shahi paneer, shahi paneer recipe

If you are looking for more Paneer Recipes then do check Paneer Pav Bhaji, Paneer Malabari, Kadai Paneer, Palak Paneer Bhurji, Paneer Payasam, Paneer Sandwich and Paneer Corn Vada.

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Shahi Paneer Recipe ~ How to make Shahi Paneer

A classic, creamy and flavorful Indian paneer curry. Tastes so good with roti and rice.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Indian

Keyword: paneer recipes, shahi paneer recipe

Servings:

Calories: 301kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Paneer (Indian Cottage Cheese), cubed
1.5 cups Tomato, chopped
1 Onion
½ inch piece Ginger finely chopped
1 Green Chilli
¼ cup Milk
3 Cardamom
½ teaspoon Garam Masala
1 teaspoon Red Chilli Powder or as needed
½ teaspoon Coriander Powder
¼ teaspoon Cumin Powder
3 tablespoon Ghee / Oil
Salt to taste
1 tablespoon Coriander Leaves, chopped
A pinch of Sugar

Instructions

Soak the paneer cubes in hot water and set aside.
Heat a tablespoon of ghee / oil in a pan. add the chopped ginger, chopped green chilli, cardamom seeds and onion pieces and fry until the onions are translucent.
Add the chopped tomatoes to it and cover with a lid. Let it cook until tomatoes are mushy.
Turn off the flame. Allow it to cool and grind to a smooth puree with a little water.
Heat the remaining ghee in a pan and add the tomato puree.
Add the turmeric, salt, red chilli, sugar, garam masala, cumin and coriander powders to it and combine well.
Cook on a low flame until the gravy thickens.
Drain the paneer cubes and add to the gravy. Mix well.
Then slowly add the milk with constant stirring and cook for 2 minutes. Turn off the flame and garnish with coriander leaves.
Serve hot with rice or roti.

Nutrition

how to prepare shahi paneer, paneer recipes, north indian shahi paneer

Method:

Soak the paneer cubes in hot water and set aside.
Heat a tablespoon of ghee / oil in a pan. add the chopped ginger, chopped green chilli, cardamom seeds and onion pieces and fry until the onions are translucent.
Add the chopped tomatoes to it and cover with a lid. Let it cook until tomatoes are mushy.
Turn off the flame. Allow it to cool and grind to a smooth puree with a little water.

recipe for shahi paneer, how to prepare shahi paneer, how to cook shahi paneer at home

Heat the remaining ghee in a pan and add the tomato puree.
Add the turmeric, salt, red chilli, sugar, garam masala, cumin and coriander powders to it and combine well.
Cook on a low flame until the gravy thickens.
Drain the paneer cubes and add to the gravy. Mix well.
Then slowly add the milk with constant stirring and cook for 2 minutes. Turn off the flame and garnish with coriander leaves.
Serve hot with rice or roti.

You might also like to check these recipes:

5 Ingredient Chocolate Peanut Butter

November 14, 2013

Chocolate Peanut Butter Recipe - Easy, delicious and vegan 5 Ingredient Homemade Chocolate Peanut Spread Recipe with step by step photos.

creamy homemade vegan chocolate peanut butter in a glass bowl

This homemade peanut butter is so much better and cheaper than the store-bought nut butter and can be made in bulk and store for a few months.

What is chocolate peanut butter?

Peanut Butter is a spread made with roasted peanuts. It can be made with different flavors and ingredients and Chocolate Peanut Butter is one of them. Chocolate Peanut Butter is super easy to make at home and can be used in many ways.

How to use chocolate peanut spread?

You can serve it in many ways. Here are some ideas:

Spread it on a toast
Serve with crackers
Serve as a fruit dip and perfect for apples
Use as a spread to make tea sandwiches
Goes well with yogurt or muesli

How long does homemade chocolate peanut butter last?

It stays fresh at room temperature for at least a month. You can store it in the refrigerator for a few months. When refrigerated, it becomes solid so bring you will need to bring it back to room temperature before using.

Is it vegan?

Yes, this homemade spread is vegan-friendly and can be served with vegan yogurt, vegan bread or fruits.

white bread sliced sandwiched with homemade chocolate peanut butter and served on a white tray

Few More Chocolate Recipes:

Step by step instructions:

Start the process with grinding the measured sugar to a fine powder. Keep it aside.
Heat a heavy bottomed pan or skillet on a medium flame and roast the peanuts to brown color.
Let them cool and rub the skins off.
If you are using pre-roasted nuts, skip the roasting step.

Transfer the roasted nuts to a mixie jar or food processor and pulse them a few times.
Then grind it to a fine powder.
Don't forget to mix and scrape down the sides as needed.

Continue grinding until you get a smooth and shiny peanut butter. (refer to the above image).

ANow add the measured cocoa powder, powdered sugar, salt and oil to the ground peanuts and grind.
Scrape the sides of the jar and continue grinding

Grind until the mixture is creamy and silky (refer to the above image).
If you feel the consistency of the spread is too thick, add a little more oil and blend again to adjust the consistency.
Transfer it to an airtight container and store it.

Few more peanut recipes on the blog:

Homemade chocolate peanut butter recipe below:

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Chocolate Peanut Butter Recipe with Cocoa Powder

A delicious chocolate spread with peanuts and cocoa powder. Easy, yummy and vegan chocolate peanut butter recipe with step by step photos.

Prep Time10

Cook Time10

Total Time20

Course: Condiments

Cuisine: International

Keyword: chocolate spread recipe, peanut butter varieties, spread for toast

Servings: tablespoon

Calories: 121kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Peanuts
½ cup Sugar
4 tablespoon Unsweetened Cocoa Powder
1.5 tablespoon Oil
⅛ teaspoon Salt

Instructions

Grind the sugar into a fine powder and set aside.
Heat a heavy bottomed pan on a medium flame and roast the peanuts to brown color.
Let them cool and rub the skins off.
Put the roasted peanuts into the mixie jar and pulse them a few times.
Then grind it to a fine powder.
Mix and scrape down the sides as needed.
Continue grinding until the peanut butter is smooth and shiny.
Add the cocoa powder, powdered sugar and oil to the peanut mixture and continue to grind until blended.
Scrape the sides of the jar and continue grinding.
Grind until the mixture is creamy and shiny.
Adjust the consistency by adding a little more oil if you find it too thick.
Transfer the peanut butter to a container and close the lid. Store in the refrigerate for a couple of weeks.
When refrigerated, the peanut butter becomes solid so bring it back to room temperature before using.
Spread the chocolate peanut butter over the bread slices and make sandwiches. Serve and enjoy!

Nutrition

Chana Chaat Recipe ~ White Chickpeas Chaat Recipe ~ Indian Chaat Recipes

November 12, 2013

If you are looking for more Indian Street Food Recipes then do check Delhi Aloo Chaat, Paneer Pav Bhaji, Masala Pav, Bhutte Ka Kees, Cup Corn and Lobia Chaat.

White Chana Chaat Recipe

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

Ingredients:

½ cup White Chickpeas / Garbanzo Beans
1 Small Onion, finely chopped
1 Tomato, finely chopped
1 - 2 Green Chillies, finely chopped
¾ teaspoon Chaat Masala
½ teaspoon Dry Mango Powder / Aamchur
½ teaspoon Red Chilli Powder or as needed
½ teaspoon Roasted Cumin Powder
Salt to taste
1 - 2 teaspoon Lemon Juice
1 - 2 tablespoon Coriander leaves, finely chopped

Method:

Wash and soak the beans in lot of water overnight.
Drain water and pressure cook for 3 - 4 whistles with fresh water.
Drain the excess water from the cooked beans and place them in a wide mixing bowl.
Add all the ingredients to it and combine well.
Add more chaat masala or red chilli powder or lemon juice if required.
Mix well and serve warm with lemon wedges.

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Black Eyed Peas Toast Sandwich Recipe ~ Lobia Sandwich ~ Indian Sandwich Recipes

November 9, 2013

Lobia Sandwich Recipe - Indian style toasted sandwich stuffed with savory black-eyed peas filling.

Lobia Sandwich Recipe or Cowpea Toast Sandwich Recipe - This is a healthy and delicious Indian style toast sandwich recipe made with black-eyed peas and some Indian spices. This toasted sandwich is very easy to make and can be served as a breakfast or snack.

Few More Sandwich Recipes on the blog:

If you are looking for more bread recipes then do check Bread Besan Toast, Bread Rasmalai, Shahi Tukda and Cinnamon French Toast.

How to Make Lobia Sandwich Recipe below:

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Black Eyed Peas Toast Sandwich Recipe - Lobia Sandwich Recipe

An easy and healthy Indian style Sandwich stuffed with black eyed peas and spices.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Snack

Cuisine: Indian

Keyword: Indian Snacks, Sandwich Recipes

Servings:

Calories: 129kcal

Author: Hari Chandana Ponnaluri

Ingredients

¼ cup Black Eyed Peas
6 units Bread Slices
1 small Onion
½ teaspoon Garam Masala
½ teaspoon Ginger Garlic Paste
¼ teaspoon Turmeric Powder
Red Chilli Powder as needed
Salt to taste
2 teaspoon Oil
1 tablespoon Coriander Leaves finely chopped
1 tablespoon Lemon Juice or as needed
2 tablespoon Butter or Oil to toast
¼ teaspoon Cumin Powder

Instructions

Wash and soak the black eyed peas or lobia in a lot of water overnight.
Drain water and pressure cook for 3 – 4 whistles with fresh water.
Mash the cooked lobia well and set aside.
Heat two teaspoons of oil in a pan. Add the ginger garlic paste and finely chopped onion and saute till golden brown.
Add the mashed lobia, salt, red chilli powder, cumin powder, garam masala and turmeric powder to it and mix well until well combined.
Sprinkle little water and let it cook for a few minutes.
It should be easily spreadable. Add more water if it is too dry.
Then add the chopped coriander leaves and mix.
Turn off the flame and add the lemon juice. Mix well and let it cool down a bit.
Spread this prepared mixture in between your 2 bread slices and toast on a pan with a little butter or oil until both sides are golden brown.
Serve hot with tomato ketchup or green chutney.

Nutrition

Gulkand Recipe - How to make Gulkand at home - Rose Petal Preserve Recipe

November 7, 2013

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5 from 1 vote

Homemade Gulkand Recipe / Rose Petal Preserve Recipe

How to Make Gulkand at home - A Traditional Indian Rose Petal Preserve made with fresh rose petals.

Prep Time15

Total Time15

Course: Jam, Preserves

Cuisine: Indian

Servings: tablespoon

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Rose Petals tightly packed (petals of fragrant and light pink roses)
3 tablespoon Sugar

Instructions

Collect the fresh and fragrant rose petals.
Gently wash the petals with water and let them dry on a paper or cloth.
Put the petals into the mixie. Quickly pulse the petals one or two times to shred them. You can also chop the petals into pieces.
Spread a layer of rose petals in a dry glass jar.
Now spread a layer of sugar over the rose petals evenly.
Then again spread a layer of petals over the sugar layer.
Repeat till all the petals are over.
Close the jar with a lid and keep it in the sunlight for 7 – 10 days
Mix the gulkand every other day using a clean spoon.
Store in an airtight container and refrigerate it.
You can store it for a year or more.

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How to Make Gulkand with Step by Step Photos:

Collect the fresh and fragrant rose petals.
Gently wash the petals with water and let them dry on a paper or cloth.
Put the petals into the mixie. Quickly pulse the petals one or two times to shred them. You can also chop the petals into pieces.

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Spread a layer of rose petals in a dry glass jar.
Now spread a layer of sugar over the rose petals evenly.
Then again spread a layer of petals over the sugar layer.
Repeat till all the petals are over.
Close the jar with a lid and keep it in the sunlight for 7 - 10 days
Mix the gulkand every other day using a clean spoon.
Store in an airtight container and refrigerate it.

Other Homemade Recipes

Ponnaganti Aaku Kobbari Vepudu Recipe ~ Water Amaranth Leaves Coconut Fry

November 6, 2013

Andhra style water amaranth leaves and coconut fry - Healthy, simple and comforting side dish for rice or roti.

What is Ponnaganti Kobbari Vepudu?

Ponnaganti is called water amaranth leaves in english, gudari saag in hindi, Ponnanganni keerai in tamil and honagone soppu kannada. It is one of the nutritious greens and can be added to many dishes.

Ponnaganti Vepudu is an Andhra style stir-fry made with Ponnaganti leaves and dry coconut. It is a super easy dry curry recipe that can be done in no time.

Can I use any other greens?

Yes, if you don’t find water amaranth leaves you can replace it with any other greens such as spinach and amaranth leaves.

Serving suggestions:

It is typically eaten with hot steamed rice with some papads. However, it can also be served with roti or paratha.

Few more dry curries you'll love:

How to make Ponnaganti Kobbari Vepudu recipe below:

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Ponnaganti Aaku Kobbari Vepudu Recipe

Ponnaganti Aaku Kobbari Vepudu Recipe - Healthy, simple and comforting Andhra style side dish for rice.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Andhra, South Indian

Keyword: andhra recipes, Indian Curry Recipes, ponnaganti recipes

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

4 cups Water Amaranth Leaves / Dwarf copperleaf / Ponnagannai Keerai chopped
1 Onion sliced thin
2-3 tablespoon Dry Coconut Powder
½ teaspoon Mustard Seeds
½ teaspoon Urad Dal
½ teaspoon Chana Dal
¼ teaspoon Turmeric Powder
2-3 Dried Red Chillies
1.5 tablespoon Oil
Salt to taste

Instructions

Heat oil in a pan. Add the mustard seeds, chana dal and urad dal and fry until lentils are a golden color.
Add the broken red chillies to it and fry for a couple of seconds.
Then add the sliced onion and fry until translucent.
Now add the washed and wet leaves, salt and turmeric powder. Mix well and cover with a lid.
Reduce the flame to low and let it cook completely.
Open the lid and saute uncovered until all the water evaporates and the curry is dry.
Add the coconut and fry for a minute.
Remove from the flame and serve hot with rice.

Eggless Saffron Cookies

November 1, 2013

Lovely and delicious eggless cookies flavored with saffron and cardamom. These are so good with a cup of tea or coffee.

What are Saffron Cardamom Cookies?

Saffron cookies are one of the simple and mild butter cookies flavored with saffron and cardamom powder. They look so festive and perfect to bake during holidays and festivals such as Diwali and Christmas!

I have decorated them with almonds but pistachios or cashews can be used as well.

If you love vanilla flavor, add a few drops of vanilla extract or essence to the cookie dough to enhance the flavors.

Are these cookies eggless?

Yes, they are not made with eggs

How long can I 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 I store baked cookies for?

Once the baked cookies are cooled down, transfer them in an airtight container or jar and store them for a week.

Serving suggestions:

These are perfect for gifting during Diwali or Christmas.

They can also be enjoyed at any time of the year with a cup of coffee or tea.

Few more eggless baking recipes you'll love:

How to make eggless saffon cookies recipe below:

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Eggless Saffron Cookies Recipe

Beautiful and delicious saffron and cardamom cookies for Diwali or Christmas!

Prep Time10

Cook Time20

Total Time30

Course: Baking, Snack

Cuisine: Indian, International

Keyword: cookies for holidays, Eggless Baking, Eggless Cookies

Servings: cookies

Calories: 67kcal

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Plain Flour / Maida
3 tablespoon Unsalted Butter softened
4 tablespoon Powdered Sugar
1 pinch Saffron Strands
½ teaspoon Cardamom Powder
1 tablespoon Milk
⅛ teaspoon Salt
Sliced Almonds for Garnish

Instructions

Soak the saffron in a tablespoon of hot milk. Crush it well and set aside.
Preheat the oven to 180 degrees C.
In a bowl, add the softened butter and powdered sugar and mix well.
Add the saffron milk and mix.
Now add the flour and cardamom powder to the butter and mix everything to make a dough. The dough should very soft.
Divide the dough into 10 round balls and flatten them with your palms to shape the cookies.
Place them on a lightly greased baking tray spacing about 1 inch apart.
Garnish the cookies with almonds.
Bake them in the preheated oven for 15 – 20 minutes at 180 degrees C.
Remove them from the oven and let them cool down for 2 – 3 minutes. Then place them on a wire rack and cool.
They will be soft when taken out but will firm up once they cool.
Store in an airtight container.

Notes

You can also add a few drops of vanilla extract.

Replace almonds with pistachios or cashews.

Nutrition