Recipes - Page 26 of 67 - Cook with Sharmila

Healthy Chewy Breakfast Cookies

December 4, 2020 By Sharmila Kingsly 8 Comments

Breakfast Cookies are a healthy delight to start our day. They are soft, chewy, and loaded with nutrients.

I am not a sweet tooth person, but I always like to munch on some hearty delights. I wanted it guilt-free and healthy and it must please the instant cravings. Breakfast cookies tick everything.

To be frank I dint have it for breakfast. I had it as a snack whenever I need some munch on.

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Breakfast Cookies

It has Rolled Oats and creamy Almond butter along with banana, dry fruits, and nuts. It is like a total energy bar and has everything healthy.

I used Honey but definitely, it can be replaced with Maple Syrup for a Vegan Version.

The best part is it has no all-purpose flour or any other flour. No butter, no eggs, and now I think I have given enough reasons to bake these hearty delights.

Ingredients for Breakfast Cookies

Breakfast cookies have everything edible and yummy. It has fruits,nuts, dry fruits, and seeds. For binding the cookies together I am using Almond Butter. You can use any nut butter in place of this.

Banana

Always use a very ripe banana for the cookies. We will mash the banana well and bind it with the other ingredients. Make sure you got ½ cup of puree from the mashed banana.

Rolled Oats

Rolled Oats give a nice texture and volume to the cookies. The cookies get a chewy texture from the addition of the rolled oats. We normally used old fashioned rolled oats in cookies. Yet we can also use Steel-cut or Instant Oats. For a gluten-free version use, Gluten-free rolled oats.

Almond Butter

Nut butter is the main binding agent in the cookies. I am using Almond Butter. In place of Almond butter, we can use any Nut Butter like Peanut Butter or Cashew Butter.

Dry Fruits

We are using a less quantity of sugar for the sweetness. Hence the main sweetness comes from the dry fruits and bananas added. I have used Cranberries, Apricots. Feel free to experiment and add any dry fruits as you prefer.

We can also use any dry fruits with natural sweetness like Raisins, dried Blueberries. We can also use Desiccated coconut in place of shredded Coconut

Seeds & Nuts

The same applies to the nuts and seeds added like the dry fruits. Follow the measurements but we can customize the nuts to be added based on the availability. We can also add Chia Seeds, Walnuts, Pistachios, Pecans. Feel free to play around and customize.

How to Store :

Breakfast Cookies have a soft Chewy texture. Store in an airtight container for up to 4 days. If you need even more shelf life the best would be to refrigerate. Also, you can freeze it for up to 3 months.

Breakfast cookies have crispy edges immediately after baking but tend to get soft as it cools down.

Serving Suggestion

Serve the cookies for breakfast along with a cup of Milk. Also, you can carry it as a snack for the immediate hunger pans.

Similar Recipes

Homemade Granola

Almond Butter Granola Bars

FingerMillet Granola

How to Prepare Breakfast Cookies

1.In a mixing bowl add in the ripe banana Use a really ripe big banana If mashed it should measure ½ cup approximately. Mash it really well.

2. To this add in 2 tbsp of honey and ½ cup of almond butter.

Step 1 - Mash the banana and add honey , Almond Butter

3. Next add in ¼ tsp of baking Soda and a pinch of salt. Whisk well and combine everything together until it's mixed evenly.

4. Next add in the 1.5 cups of rolled oats and ¼ cup of Pumpkin Seeds.

Step 3 - Added Rolled Oats, Pumpkin Seeds for the Breakfast cookies

5. Add in ⅛ cup of Sunflower Seeds, ¼ cup of Shredded Coconut, ¼ cup of Dried Cranberry, and ¼ cup of Dried Apricots.

Step 4- Add all the dry fruits for the breakfast cookies.

6. Finally, add in ⅛ cup of Almonds and mix everything together, Combine everything.

7. Divide into equal portions using an ice cream scoop or a teaspoon and shape the cookies. Press in between the palms and shape the cookies.

Step 7 - Shape the breakfast cookies of equal size

8. Preheat an oven at 180 Deg C for about 10 mins and then Bake at 20 to 25 mins or until one side of the cookies brown.

Step 8 - Bake the cookies. Breakfast Cookies are now ready.

Let it cool completely and then store and serve.

Tips to make the perfect Cookies

If the Almond butter is very thick. Microwave it for 20 secs and then use it.
If you feel the Cookies are not coming out then add more Almond Butter until the cookies come together and hold shape.
Always a very ripe banana.
Use gluten-free rolled Oats for a GF version.
Use Maple Syrup instead of Honey for Vegan Cookies.
If you like add some Chocolate Chips for sweetness also a tbsp of cocoa powder.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Almond Flour Cake | Gluten-Free Almond Cake

December 2, 2020 By Sharmila Kingsly 5 Comments

Almond Flour Cake is a delicious gluten-free cake made with almond flour. It is a no flour, no butter, and no refined sugar cake.

Ok, So here comes December the most favorite time of the year. It's Christmas season and I am all ready to put on my gloves and apron . Heat up your oven and let's get baking.

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What is Gluten

Gluten is a type of protein that is commonly found in grains. Usually seen in Wheat, Barley, Rye, Oats. Gluten causes few medical conditions or allergies like Nausea, Sneezing, Skin Rash. Which is which gluten-free foods are popular these days and many tend to choose grains that are gluten-free.

Rice, Buckwheat, Corn, Flax Seeds are very popular gluten gree grain. Whereas Wheat is the main source of gluten.

Gluten-Free Cakes

Gluten-free cakes are like normal cakes the only difference will be the flour used. It doesn't have the glutens. Gluten is an important protein, especially in cakes. It gives the structure and texture of the cakes. Thus baking a cake without gluten is like a task.

Cakes without gluten might crumble easily, may be dry or even texture will be dense. Yet these days we have so many alternatives to the above issues.

These days gluten-free all-purpose flour or other flours are available on the market. In this recipe, I went with the gluten-free Nut Flour. Almond Flour works well in cakes.

Almond Flour Cake

Usually, we use any flour to bake a cake, but in Almond Flour cake we use nut powder. It is just an Almond meal or Almond powder that does the magic. The texture is super soft and like the flour cake. I found no compromise in the taste and the texture.

How to Prepare Almond Flour.

Blanch the Almond. Soak the Almonds in hot water for 4 hours and remove the skin. Let it dry completely and then grind it to a fine powder. Make sure you grind the Almonds in batches. Blending the Almonds might cause them to release the natural oil and hence pulse it or grind in batches.

After powdering the almonds sift it to remove the harder particles and grind them once again. Almond flour is ready. Indeed homemade Almond flour is fresh and cheap.

FAQ on Gluten-Free Cakes & Almond Flour Cakes

Can I use almond powder instead of almond flour?

A big yes. Make sure you grind it finely and sieve the Almond powder. So there is no big difference.

Is almond flour good for baking cakes?

These days many follow the Paleo diet and this Almond flour is a great option in that case. Normal flour is high in carbs and low in fat. But Almond flour is low in carbs and high in healthy fat and fiber. Almond flour is definitely a great replacement for normal flour.

What is the best substitute for Almond Flour

The best gluten-free replacement for Almond flour will be coconut flour.

Does almond flour taste the same as regular flour?

The texture of the flour will be similar. But the Almond flour has a strong nutty and Almond flavor compared to cakes with gluten flours. Indeed it tastes good in Cakes and Cookies.

Ingredients for Almond Flour Cake

Almond Flour or Almond Meal

You can use the Store-bought Almond flour or Almond meal. In case you are not able to source it you can make your own at the home. Use good quality, Almond.

Clarified Butter or Ghee

You can use either Melted butter or Ghee. Both work well.

Egg

Since it is a gluten-free cake Egg is necessary for the binding. Not sure about the eggless version. Will try and update here on how it works.

Brown Sugar

You can use any sweeteners of your choice. I used Brown sugar for the golden color. But we can also use Refined white sugar or Cane Sugar.

Chocolate Chips

The sweetness is on the lighter side and hence I use more Chocolate Chips. You can definitely play with the quantity of chocolate chips used. Use good quality choco chips.

Ingredients for gluten free Almond Flour Cake

How to prepare Almond Flour Cake, Pictorial

1.In a mixing bowl add in the ¼ th cup of Melted Ghee, break open an egg.

2.Next, add in 1 tsp of Vanilla Essence and ½ tsp of Baking powder.

Step 1- In a mixing bowl break open eggs, Add Ghee , Vanilla essence and baking powder

3.Also, add in a pinch of salt and ½ cup of brown sugar.

4.Using a Whisk beat everything together until creamy.

Step 2 - Add Sugar and beat well with the eggs.

5.Next, add in 1 cup of Almond Flour. Fold gently such that it's well incorporated along with the other ingredients.

6.To this add in about ⅓ rd Cup of Chocolate Chips. Combine everything together.

7.Grease a baking pan with butter and then Line It with parchment paper.

8.Transfer the batter to the baking pan and tap it three times towards the surface to release air bubbles if any.

Step 4 - Transfer the cake batter to the cake pan and top with sliced Almonds.

9.Preheat an oven at 180 Deg C for about 10 mins .Bake it for about 30 mins or until a toothpick when inserted comes out clean.

Step 5 : Gluten Free Almond Flour Cake is ready.

Variations & Storing Suggestions:

You can also use any nuts or even tutti frutti in the cake.
You can skip Chocolate Chips if you do not prefer.
The cake stays good at room temperature for 2 days. beyond that, you can refrigerate it for a week.

Similar Recipes with Almonds:

Honey Roasted Almonds

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Tomato chutney

November 27, 2020 By Sharmila Kingsly 5 Comments

Tomato chutney is a common chutney in south Indian breakfast. It is usually served with idly and Dosa as an accomplishment along with Coconut Chutney, Pudina chutney and Sambar. It is so easy to prepare and tastes great with just simple ingredients. We actually have it for our breakfast most of the days.

How to Prepare Tomato Chutney , Pictorial

1. In a kadai/Pan add in a tsp of oil, once the oil becomes hot add in finely chopped onions sauté until the raw smell of the onions leave or till the onions turns glossy. Next add in finely chopped tomatoes.

2. Sauté the onions for about 3 mins and then add in salt and chilli powder and mix everything really well and then cook for about 1 min and then switch off the stove. Allow the tomato onion mixture to cool down.

3. Once the mixture cools down take it in a blender and blend it into a fine paste. Transfer it into the serving bowl now in another kadai add in the remaining 1 tsp of oil once it heats up add in mustard seeds once it splutters add in curry leaves and switch off the flame. Pour the tadka over the ground tomato chutney. Tasty tomato chutney is now ready.

Variations in Tomato Chutney

Instead of Onions, you can add Shallots or Small Onions for a delicious taste.
We can also add 1 tsp of Urad dal or Channa Dal or both. It gives a nutty flavor to the Chutney.

Serving Suggestions:

It goes well with all the rice-based flatbreads like Idli, Dosa, Uthappam, Paniyaram. We can also serve it as a dip or spread for Rolls.

Similar Chutney Recipes:

Tamarind Chutney

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Coconut Chutney| Thengai Chutney | Vegan Chutney

November 26, 2020 By Sharmila Kingsly 7 Comments

Coconut Chutney is a traditional South Indian Chutney that we serve for breakfast. It goes well with Idli, Dosa, Pongal,upma, and whatnot.

Coconut Chutney Recipe | Thengai Chutney

Chutney is a staple food in South Indian Cooking, almost all the breakfast and tiffin recipes are served with some sort of chutney. Coconut Chutney is another common dish made in our place, Almost 4 or 3 days a week I prepare this simple coconut chutney.

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About Coconut chutney

Chutney is like mandatory stuff for our breakfast in South India. We prepare various types and out of that Thengai Chutney is an easy to prepare dish. I have also shared another two versions of coconut chutney in blog already.

Coconut Chutney is a vegan chutney and I can also be a no-cook one. Except for the tadka part, You can skip it and it still tastes delicious.

Ingredients for Coconut Chutney

You will need a handful of common Pantry ingredients for this delicious Narial Chutney. Here we go

Coconut :

Coconut is the main ingredient for coconut Chutney. You can use freshly grated coconut or even frozen coconut works better.Another option is un sweetened desiccated coconut also works well.

Roasted Gram Dal

We usually add roasted gram dal to give a nice flavor and volume to the Chutney. You can also replace it with Roasted Peanuts. Both work well and gives a delicious chutney.

Green Chilli

Green chili gives the spice quotient for the chutney. We can also replace it with red chili for a smokey flavor.

Tadka for Coconut Chutney

Tadka always enhances the tastes of the chutney. We usually use mustard, Cumin, Dry red Chilli, and Curry leaves for the chutney tadka. But urad dal or Channa dal can also be added for a nice crunch in the chutney.

You can also simply skip the tadka and serve it as a no-cook chutney.

How to make Coconut Chutney , Pictorial

1. In a blender add in the grated coconut, Green Chilli and potukadalai.

2. Pulse it for few secs. Next add in the water.

3. Blend well to form a fine paste, Add the required Salt.

4. Prepare the tadka next and pour it to the chutney. Add in oil once its hot add in mustard seeds, Cumin Seeds,Dry Red Chilli and Curry leaves fry for few secs and then pour it to the chutney .Delicious chutney is now ready to be served.

Variations in Coconut Chutney

We can use Roasted peanuts instead of Roasted Gram Dal.
A small piece of Ginger or garlic can also be added for taste.
If you like a sour taste, you can also add 2 tbsp of yogurt to the chutney, it gives a nice flavor.
In place of green chili, we can also add dry red chili.
Along with the tadka, we can add few urad dal for a crunch.

Storage Suggestions

My personal suggestion would be anything with coconut should be consumed fresh. It will not stay good when frozen. So always make the chutney in small quantity or as you prefer and finish it off in the same meal itself.

Similar Chutney Recipes:

Tamarind Chutney

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Radish Sambar |Mullangi Sambar

November 16, 2020 By Sharmila Kingsly Leave a Comment

Radish Sambar is a popular lentil-based stew in south Indian cuisine. We cook Radish or Mullangi along with toor dal, Tamarind, and other spices.

What is Sambar

Sambar is a lentil-based vegetable stew prepared in south Indian cuisine. Sambar usually has any one vegetable or a combination of vegetables. But the base uses to be onions, Tomato, Toor dal, and Tamarind. It is a popular breakfast as well as lunch stew.

There are many variations in the sambar. Today I am sharing one of the common versions along with Radish. It is nutritious indeed as we have the liberty of using any veggies we like which makes it healthier. Also, we use Dal in sambar which makes it a protein-rich .

The main flavor of the Sambar comes from its tadka. So do this part without fail.

How to make radish sambar in pressure cooker

We can also prepare Raddish Sambar in a pressure cooker as a one-pot dish. first cook Dal along with onions, Tomatoes, Dal, and garlic. Pressure cook everything and mash well. Next add the tamarind water, Sambar powder, and Other spices. Also, add Raddish slices. Mix well, check for salt and spice. Pressure cook for another 2 whistles.

Wait till the pressure releases on its own and then open the cooker. Finally, add the tadka and garnish with coriander leaves.

Serving Suggestions for Radish Sambar

I served Radish Sambar with white rice, Brinjal Podi Curry and Boondi Ladoo.

Sambar goes very well with any mild vegetable stir fry and best with Potato Fry. We Can serve it with Idli or Dosai as well.

Sambar Recipes:

Plain Sambar

How to make radish sambar , with step by step pictures:

1) Soak the Toor dal in water for half an hour and pressure cook with Turmeric powder for about 4- 5 whistles or until the Toor dal is cooked. Wait until the pressure gets released by itself. Now open the pressure cooker and mash the cooked toor dal finely.

2) Now take a kadai and add in oil ,once the oil becomes hot add in the shallots and fry till they become soft and add in tomatoes and cook for about 3 mins.

Step 2 - Saute Small onions & tomatoes for Mullangi Sambar

3) Add in the sliced radish and fry until the radish is half cooked. Meanwhile in the mashed Toor dal add in Sambar powder, chili powder, Salt, Water and mix well. Now add this dal mixture to the kadai.

4) Meanwhile soak the tamarind in water for about 15 mins and extract the tamarind juice, add this to the sambar and mix well .Check for salt and spice and add if anything is needed and cook until the radish is cooked and sambar consistency is reached.

5) Now take the tadka pan add in Ghee or Oil ,after it becomes hot add in mustard,Jeera,Fenugreek,Hing,Dry Red chilli,Curry Leaves and Shallots and fry well.

Step 5 - Prepare tadka for the Mullangi Sambar

6) Add tadka to the Sambar. Also add finely chopped coriander leaves and switch off the flame. Tasty sambar is ready..

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2016 . I have updated with new Recipe card, Pictures and video now.

Boondi Ladoo | Boondi Laddu

November 12, 2020 By Sharmila Kingsly 5 Comments

Boondi Ladoo is an Indian Mithai with sweet chickpea flour balls and Nuts. It specially served during weddings and Indian Festivals.

Ladoo is like a National Favourite sweet.Ladoo is an Indian dessert with few ingredients. It is made using any nuts or flour, along with sweetener and a fat holding substance and rolled as a ball.

There are so many ladoo varieties out there in India and the most popular one is the Boondi Ladoo. Mothichoor Ladoos are also equally popular. Both Both Boondi and Mothichoor Ladoos have similar preparation. The major difference is the size of the boondi.

Mootichoor Ladoo has a tiny boondi and is usually orange colored. Boondi Ladoo has medium-sized boondi and is usually yellow in color.

In this recipe, I have used Lemon Yellow food color, you can skip it if you do not prefer or Use organic food colors or even a little Turmeric powder is also Fine.

Ladoo is mostly made during Diwali or for Weddings. It is the most popular Indian Festival mithai.

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What is Boondi

Boondi is an Indian Dessert made from deep frying a batter prepared with chickpea flour using special perforated Ladles. The prepared boondis are then sweetened using a sugar syrup.

The boondi batter consistency is very much essentials to get the perfect round boondi with a tail. Also, there are many tips & tricks to get boondi the right way.

I have spoken a lot on Boondi, in My Sweet Boondi post. Please take a look at the post for more details.

Boondi Ladoo

Sweet Boodi is the base for Boondi Ladoo. Fried boondis are then dunken in Sugar syrup with two string consistency. we add the ghee fried nuts along with edible camphor. Finally, we shape the Ladoo by combining everything together.

Tips for boondi ladoo

Never Allow the boondis to cool down completely. Shape the Ladoo as soon as the sugar mixture is warm enough to handle.
If the boondis cool down completely you may not be able to shape the Ladoo.
Usually in the Ladoo served in Weddings has a unique flavor, it is from the edible camphor and ghee fried clove. So do not skip that part.
The sugar syrup consistency is very important in Ladoo holding the shape.
I usually go for 2 string consistency, But 1 string consistency will also work well.
After the one string consistency, the two string consistency will be achieved in the next 2 or 3 mins.
You can add little lemon juice to the sugar syrup to prevent the Sugar from crystallization.
If the Ladoo is not holding the shape, you can heat the boondis once again by adding little ghee or warm water. And then start shaping the Ladoo once again.

Ingredients for boondi ladoo

Besan Flour or Chickpea Flour

Besan Flour or Gram flour is prepared from ground chickpeas. It is very common in India for preparing sweets and Savouries. It is the base for boondi ladoo.

Cooking Soda

Cooking Soda otherwise called Sodium bi Carbonate gives crisp boondis. If you don't prefer you can skip it and add 1 tbsp of Rice Flour.

Refined White Sugar

white sugar is the most important ingredient as it holds the shape of the ladoo. Cook the sugar syrup till 2 string consistency and then making perfect ladoos is a breeze.

Cashew Nuts & Raisins:

Ghee fried cashew nuts and raisins give a nice flavor to ladoos.

Cloves & Edible Camphor

Adding both cloves and Edible Camphor give a nice and unique flavor and aroma to the ladoos, so I suggest not to skip it. But if you are not able to source edible camphor you can skip it.

How to make Boondi Ladoo

How to Prepare Boondi:

1.In a mixing bowl add in 1 cup of Besan Flour, To this add in the Cooking Soda

2.Add ½ cup water and mix well with a whisk.

3.Add in the food color if adding and whisk once again. I used Lemon Yellow color.

4.Close the bowl and keep it aside for 15 mins.

5. After 15 mins. The batter would be slightly thick. Add another 1 tbsp of water and whisk well. Check the batter consistency and now let’s start preparing boondi.

6. Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, Another one for handling the batter, and another one for draining the bond once it’s deep-fried.

7. Once the oil is hot keep the laddle on which we will pour the batter approximately 4 inches high above the kadai not more than that.

8.Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don’t get clustered.

9.Once the batter is poured, Remove the ladle. Wash it and wipe it clean to use for the next batch.

10.The boondi will get cooked in 30 to 40 secs approximately. No need to cook till crisp. Remove after 40 secs from oil and drain the oil completely using paper towels.

Prepare the Sugar Syrup for Boondi Ladoo

1.In a saucepan add in about 1 ¼ cups of Sugar to this add in 1 cup of water.

2.Cook in a low flame until a 2 string consistency is reached. We will get it in 2 or 3 mins after the one string consistency.

If you take a small drop and check between your finger two strings will be formed. Switch off at this stage

To Prepare Boondi Ladoo

Now to the prepared Sugar Syrup add in the prepared boondis.

Heat 1 tbsp of ghee and fry cashew nuts, Raisin, Cloves and keep ready. Add ghee fried Cashew nuts, Raisins, Cloves to the boondi.

Also add Rock Sugar Candy , Crushed Cardamom pods, and a small tiny edible camphor piece.

Combine Everything. When the boondis cool down and the heat is brearable.Transfer everything to a plate and start shaping the Ladoo.

Take a handful of Ladoo and press very tightly to hold the Ladoo. Delicious Boondi Ladoo is ready to serve.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much. You can also follow me on Facebook, Pinterest, Instagram, Youtube, and Twitter for more updates

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Ring Murukku | Crispy Ring Murukku

November 11, 2020 By Sharmila Kingsly 6 Comments

Ring Murukku is a delicious and easy snack. It is made of Rice flour, besan flour, and spices. It is usually made during Diwali.

Muruku is a popular festival snack that is very popular in the Southern States of India. Any festival without a Muruku is incomplete. Muruku is usually made using a muruku press or murukku achu . For few muruku varieties like Kari Muruku and all we do not needcno muruku achu.

It is one famous tea time snack in the Southern States. Almost in all the tea shops we can See Muruku, Butter Biscuit and Bun. It is the best snack to go with Tea.

Traditionally it is deep-fried. But these days we do get baked and air fried versions of Murku as well. Usually, we prepare murukku with Rice flour or Urad Dal Flour along with other spices.

Even Besan Flour , Maida murku also comes these days. Butter muruku is one popular version of muruku.

What is Murukku:

Murukku is a deep-fried festival snack. Murku gets its name from the shape (according to Wiki ) Murku in Tamil means twisted. Muruku appears with twists and twirls. And hence the name

Ring Murukku

Ring Murukku is an easy murukku prepared without a murukku press. We roll the murukku like a ring to get its shape and hence the name. It mainly uses Rice flour along with species. This ring murukku is a Tamil Nadu Style Recipe. We also have similar types in Andhra and Karnataka Cusine as well.

Chegodilu is the Andhra Version and Kodubele is the Karnataka version. Just that both resembles a ring shape have similarities in name. But the taste and appearance differ.

Andhra Chegodilu or Andhra Pindivanta

Chegodilu has a more spicy flavor. The color is also slightly deep. It uses only Rice flour and Moong Dal along with spices.

Karanataka Kodubele

Kodubele uses Semolina, All-purpose Flour along with a totally different spice paste. It has coconut, Cumin along chili powder. It is a famous recipe in Karnataka.

How to prepare Rice Flour for Murukku

Always use Raw Rice for Murukku. We should not use Roasted rice flour or Puttu Flour. You can use raw rice. Soak the raw Rice in Water for about 2 hours. After 2 hours , drain the excess water and spread the soaked rice in a kitchen towel or muslin cloth to dry. Let it dry completely.Once its dry grind the rice to a fine powder in a blender. Sieve the ground rice for the rice flour. If there is any hard grains grind them once again . Repeat this process for all the rice.

Tips & Tricks for perfect Murku:

As a rule of thumb never allow the dough to get a try. close it with a kitchen towel.
If you are making the murukku in one go, cover it and keep, Never allow it to dry.
As a best practice, you can also roll the murukku, when one batch is frying.
Fry in a medium-low flame on both sides for a crispy murukku.
If the dough is thick the murukku will be hard. It will also drink more oil.
If the dough is thick, Add little hot water and knead the dough again.
the dough is thin and loose the murukku will break when you deep fry. So adjust and get perfect soft dough for crispy murukku,
If the dough is thin, Add little Rice flour and bring it back to the soft dough.

Ring Murukku FAQ

Why did Murukku break?

If the dough has more water. The murku will not hold shape, It might break while cooking. Always seal the edges of the murukku properly while shaping. Otherwise, it might open and disintegrate.

Why is Murukku hard?

This is because the dough is not kneaded well with adequate water.
If the dough is dry , Water is very less in the dough . In that case muruku might will be very hard.

Why is Murukku not soft

The murkuu texture is crispy. If it is soft the murku is under cooked. Alwasy cook the murku in a medium flame. So that it gets cooked equally on all the sides and inside. If cooked in high flame , the murukku will be crispy outside but will not under cooked inside and soft.

How long Can we Store Ring Murku

Murukku Stays good for upto a week. But it is best to finish it off as soon as possible.

Will Oil splutter while making Murukku

Always make sure the murukku dough has some pores to breathe, Which is why we add cumin and sesame seeds. If the dough very soft and fully covered The Oil might splutter while frying. Which is dangerous. Also never allow the dough to get dry. Shape the Murukku just before frying.

Ingredients for Ring Murukku:

Rice Flour

Rice Flour is the principal ingredient in the murukku. Use good quality raw Rice flour. I used the store-bought one. I have mentioned above how to prepare Rice flour for Murukku.

Besan Flour:

Besan Flour gives a nice golden color to the Muruku and also gives a nice flavor. We can also skip it, if you do not prefer

Moong Dal

We add moong Dal for the crispiness of the murkku. You can also skip it. Adding moong dal gives a crispy murukku. Cook the moong dal well, Mash it and then add it to the dough.

Other Spices :

Along with the flour, we add sesame seeds, Cumin seeds, Salt, Butter, Hing, and Chilli powder for a soft and perfect murukku.

Cooking Oil

Cooking oil plays a major role in murukku as the end product is finally deep-fried. I usually use cold-pressed peanut oil for deep frying. You can use any cooking oil as per your preference.

Similar Recipes in Blog :

Achu Murukku / Rose cookies

Checkout the Ring Murukku Video Here

How to make ring murukku, Pictorial

How to Prepare Ring Murukku Dough

1) In a pan add 1 cup of water, to this add about 1 tbsp of butter.

2) Next add in ½ tsp of Chilli powder. If you like you can add up to 1 tsp of Chilli powder

Step 1 - Heat Water to prepare the dough

3) Next add in the Required Salt and a generous pinch of Asafoetida.

4) Bring Everything to a boil. Once it starts to boil add about 1.5 cups of Rice Flour to the boiling water in batches. You can switch off the flame.

Step 2 - Add Rice Flour to prepare the murukku maavu

5) Be quick in adding the Rice flour. Keep mixing as you add the rice flour in batches. combine everything together.

6) Next add in 1 tbsp of sesame seeds. I added white sesame seeds, You can also add the black one, it gives a beautiful color to the murukku.

7) Add 1 tbsp of Besan Flour, 1 tbsp of cooked and mashed Moong Dal.

8) And then add 1 tsp of Cumin seeds and combine everything.

Step 4 - Bessan Flour , Cumin seeds and Moong dal added for preparing the dough

9) Once the heat is bearable and able to handle the dough. Using hands combine and knead the dough until soft. If the dough is dry sprinkle little water and knead the dough.

10) After kneading cover the dough with a kitchen towel. Never allow it to dry.

How to Roll the Ring Murukku

11 ) Just before frying the Muruku. Pinch in a small part of the dough. Flatten and roll between the hands like a cylinder.

12 ) Roll the dough and seal the edges. You can also roll it around the finger and seal the edges. Rolling around the finger gives equal-sized murukku and it is easy as well to roll. I prefer this method of rolling around the finger for RingMurukku.

13) Never Allow the rolled murukku dough to get dry. Roll before you fry them oil. Allow dough to dry might result in oil spluttering, so be cautious on that part.

Frying the Ring Murukku

14) Heat oil in a pan for deep frying. Once the oil is hot drop in the murukku and deep fry in a low medium flame.

15) Flip and cook on both sides of the murukku equally.

16) Once it is cooked remove from oil and drain in paper towel to remove excess oil. Ring Murukku is now ready.

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

MilkPowder Burfi ( Milkpowder Fudge)

November 10, 2020 By Sharmila Kingsly 7 Comments

Milkpowder Burfi is an easy and quick Indian Fudge made in a few mins with 4 main Ingredients. It is rich and perfect for festivals. Milkpowder Burfi is very popular during the Diwali Season.

It's been a happening week so far with respect to blog. Usually, during all the festival seasons, we try to share the recipes according to the season or festival. As we all know it's Diwali this weekend and its raining recipes.

I have shared a few recipes last week also. And this week again I am doing the regular Blogging Marathon. So I will share 3 brand new Diwali recipes next 3 days. All thanks to our blogging Marathon. Every time I come out of my comfort zone and try various recipes.

Milkpowder Burfi is an interesting and easy recipe. Milkpowder Burfi can be made in less time and it is extremely delicious. I added extra nuts for the garnish and it gives an appealing look to the Milk Barfi. The best thing about Milkpowder Burfi is that it doesn't have any one string consistency and all. We just need to mix all the ingredients and cook till it becomes thick.

What is Burfi

Barfi or Burfi is a dense Indian sweet or mithai made like a fudge. It has a main ingredient which may be flour usually. Along with Sugar and other flavoring ingredients.

Milkpowder Burfi

Milk powder Burfi gets ready in just 10 to 15 mins. It uses Milk powder, Milk, Sugar, and Ghee. Easy to follow steps, even a beginner can make a perfect milk powder burfi. Garnish with crushed nuts and saffron for a rich look and it gives a nice texture to the burfi.

Difference between Burfi and Katli

Usually, Katli is nut-based. It is made using Nuts like Almonds, Cashew nuts.
Whereas Burfi is made with flours. However, we can also make barfi with nuts as a base.
Katli is much softer in texture than barfi. Barfi is slightly dense in texture.

Variations In Milk Powder Burfi

In the Same burfi mix, you can add 2 tbsp of cocoa powder and make it as chocolate Burfi. otherwise, it can be divided into 2 and Make one as chocolate and one as White. It gives a nice layer. We can also make the same recipe into milk powder peda. We can add Saffron and make it as Kesar Burfi. Actually while writing this I got some recipe ideas. Hope I try out some ...

Milkpowder Barfi FAQ:

Why is my Burfi not setting

This means the burfi mixture is undercooked. Go ahead and cook until the mixture gets slightly thick and ghee oozes out. You can check by rolling a small portion . If it rolls easily and firm , we can set the burfi.

Why is my Barfi Chewy

It means the barfi is over cooked. Cooking for a longer time gives a chewy barfi. The best tip to avoid this will be to cook on a very low flame so that the exact consistency is not missed. Also, use a sturdy heavy-bottomed pan. If you are a beginner in cooking go for a nonstick pan.

How long can I store Milk powder Burfi

Barfi Stays good at room temperature for 2 days and then we can refrigerate and use. Since barfi is milk-based, Best to finish it asap.
But its stays good for a week in the fridge.

Similar Barfi Recipes:

Carrot Burfi
Coconut Barfi

Serving Suggestion:

It makes a great after-meal dessert. Can also prepare as a bhankshaman during festivals. Perfect for parties & festivals. Ideal for gifting as well

MilkPowder Burfi in Microwave:

Milk Powder Burfi can also be done in a microwave. Mix all the ingredients in a microwave-safe bowl and cook in microwave high for 5 mins. After every one minute stir and cook. Cook until the mixture thickens and check if you are able to roll a ball. At this stage transfer it to a lined tray and allow it to set. Decorate the barfi as you like and enjoy the quick version.

Ingredients for Milkpowder Burfi:

Milk powder burfi uses 4 primary ingredients. Other than that we can use cardamom powder or nuts or Saffron Stands to decorate the burfi.

Mik Powder

Milk powder is the main ingredient in Milk powder burfi.

Milk

For all Indian Mithais use Full fat or Full cream Milk. The fat from the milk is necessary for setting the barfi, So be sure about this part. Don't go for skimmed milk. The barfi might not set.

Sugar

Use powdered sugar for a quick burfi, I used refined White sugar. We can definitely use Cane sugar, but I have not tried it yet. Will try and update the measurements soon.

Ghee

Use good quality desi ghee for a flavourful barfi. In case you want to use butter, Cook till the butter melts and become a light golden color.

Watch Milkpowder Barfi Video below

How to make Milk powder Burfi:

1) In a heavy-bottomed pan add in the 3 tbsp ghee and cook in a low flame till it melts.

2) To this add in the ¼ cup Milk. I have used boiled and cooled milk. Along with the Milk add ⅓ cup powdered sugar.

Step - 1 Add Ghee, Sugar , Milk or Milk Barfi

3) Using a whisk Mix well such that the sugar melts.

4) Next add 1 cup Milk powder. Add the Milk powder in batches.

Step - 2 Mix all the ingredienst for Milk Barfi

5) Keep whisking as you add the Milk powder, so that it doesn't form lumps and stick to the pan

6) Slowly the mixture combines together, Keep cooking on a low flame.

Step - 3 Cook Milkpowder Burf untill the mixture thickens

7) Using a spatula scrape the edges of the pan and continue cooking.

8) If the mixture sticks on the pan you can add a little more ghee.

Step - 4 Milkpowder burfi Mixture is ready.

9) After 7 or 8 mins the mixture slowly gets thick and start leaving the sides of the pan

10) If you pinch a small part and roll the dough, It will hold the shape. It is the correct consistency.

11) Switch off at this stage and. Keep a tray ready by greasing it with ghee and parchment paper.

Step - 4 Spread the barfi mixture in a lined tray and allow it to set.

12)Transfer the barfi to the tray and spread out evenly.

13) Add crushed nuts and saffron strands if using to the top of the burfi and press it with a spatula or with the backside of the bowl

Step 5- Granish the Milkpowder Burfi with Nuts

14) Let it sit for 30 mins

15) Once it cools down, Slice the barfi and it is ready to serve.

Step - 3 Burfi is now ready. Slice and serve.

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Apple Phirni| How to make Apple Firni

November 8, 2020 By Sharmila Kingsly 1 Comment

Apple Phirni is a Punjabi rice pudding made with Rice and Milk and flavored with Saffron strands. It is a royal dessert for festivals.

Phirni is a Punjabi rice pudding made with Rice and Milk and flavored with Saffron. It is a must in North India for any festival. It can be prepared easily. As a healthy variation is has made the apple phirni and it is so delicious. Now let’s see how to prepare this Apple Phirni.

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What is Phirni

Phirni is a rice pudding prepared with milk, Sugar, and Rice. It is very popular in Asian counties. Phirni is also referred to as firni in some places. It almost resembles Kheer but has few variations.

Apple Phirni

Giving the traditional phirni or firni a yummy twist by adding Apple. Fresh juicy apples added to phirni by grating. Milk is then slow-cooked until creamy. To the creamy milk grated apple and ground rice are added.

Difference between Kheer and Firni

Kheer and Phirni use almost the same main ingredients. In both, Milk and Rice are the main ingredients. But in kheer Rice is Whole in Phirni we grind and use the Rice.

Also, Phirni has comparatively more nuts added. In Kheer we roast nuts in ghee and add. Also mostly it is raisins and cashew nuts. In phirni we use silvered or sliced Nuts. We don't roast nuts in ghee also.

Variations in Phirni

Instead of Rice, we can use Millets, Sabudana, Vermicelli, or even bulgar Wheat for the phirni. Similarly, in place of Apple, we can use other fruits like Mango, Pineapple.

Serving Suggestions:

Serve Apple Phirni as an after-meal dessert. Tastes best when served chilled.

Similar Apple Recipes:

Apple Phirni Ingredients:

Milk :

Milk is the base in the kheer. Using Full fat Milk gives us a creamier Kheer, but definitely, you can use other varieties of Milk also. Try avoiding skimmed or low-fat milk.

Apple :

Apple gives a nice twist to phirni. Never use apple in Milk while it's hot. Let the milk cool down or let it becomes warm. Then add the grated apple. Adding apple to milk when it's hot might curdle the milk.

Basmati Rice

Add good quality Basmati rice. Rice gives a nice texture to the phirni.

Sugar

Usually refined white sugar is used in phirini. As we have to maintain the color. If you are ready to compromise on that, We can also use country sugar or Jaggery can. In case you are preparing phirni for diabetes person try using stevia or any diabetes-friendly sweeteners.

Ghee & Cardamom powder

We saute the grated apple in ghee and use, Also cardamom powder for flavor.

Saffron

All north Indian dessert has saffron in it. It makes the dessert extra rich. Also the least saffron color.

How to make Apple Phirni

1. Take the basmati Rice and pulse them twice such that the rice gain breaks down but not blend it to form a powder. Now soak them in Water till the milk comes to a boil.

2. Grate the apple and fry them in ghee till the moisture content is completely evaporated and the apple becomes soft, now allow them to cool. Meanwhile bring the milk to boil.

3. Now add in the pulsed basmati Rice and cook till the rice is fully done, next add in the saffron strands.

4. Mix well and simmer so that the phirni turn light golden in colour. Add in the required sugar and cardamom powder and mix well.

5. Finally switch off the flame and allow it to chilled, once it comes to room temperature add in the ghee sautéed apple mixture and mix well. Serve chilled by garnishing with nuts of your choice.

Refrigerate the prepared phirni and serve chilled.

Garnish with nuts and serve chilled.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much. You can also follow me on Facebook, Pinterest, Instagram, Youtube, and Twitter for more updates

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2017. I have updated with a new Recipe card.

Asoka Halwa | Moong Dal Halwa

November 5, 2020 By Sharmila Kingsly Leave a Comment

Ashoka Halwa or Moong Dal Halwa is mainly served in South Indian Weddings and it is famous in the Tanjore region of Tamil Nadu.

Diwali is around the corner and it is one of the most celebrated festival throughout India. As always food plays an important role in the festivals.

I love trying different sweets and savories and Asoka Halwa is on my list. I tasted it at my friend's wedding. That too in Tanjore where Asoka halwa is born. The authentic Ashoka Halwa has melt in mouth texture and the taste lingers for a while.

Ashoka Halwa or Moong Dal Halwa is mainly served in South Indian Weddings and it is famous in the Tanjore Region of Tamil Nadu. So give a try to this yummy halwa and enjoy the festival

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What is Ashoka Halwa:

Asoka Halwa or Ashoka Halwa is a gooey halwa from Moong Lentils, Sugar, Ghee as the main ingredients.

We cook Moong Dal until it mashes to a fine paste. Sugar and ghee are then added to the moong dal and cooked till it gets halwa consistency.

History & Origin Of Asoka Halwa

Asoka Halwa or Ashoka Halwa have their origin from in Thiruvaiyaru. It's a small town near Tanjore, Tamil Nadu. Tamil Nadu is famous for its halwa recipes. Usually, in Tamil Nadu halwa is made of wheat flour.

During World word II where there was a scarcity for Wheat. It is then Asoka halwa was invented. We prepare asoka halwa with Moong Dal or Yellow Split Lentils, Sugar and Ghee.

Thiruvaiyaru style ashoka halwa Recipe:

Authentic Thiruvaiyaru style halwa uses even more Wheat flour. Also they use cardamom for flavor.

Famous Asoka Halwa Shop

Aandavar Halwa Kadai is a very famous Asoka Halwa Shop in Thiruvaiyaru . So if you visit Tanjore or Thiruvaiyaru do not forget to get the original taste of this delicacy.

Tips & Tricks to make Perfect Asoka Halwa

You can dry roast and use the moong lentils for a smooth halwa.
To get a smooth perfect Halwa. You can grind the cooked moong dal in a blender or use a hand blender.
If you feel water is less you can add ¼ to ½ cup as necessary and grind the Moong Dal.
Feel free to generously use ghee as it the main ingredient. But you can definitely reduce the amount of ghee if you can slightly compromise on the texture of the halwa.

FAQ's

Do we need to soak the Moong Dal.

Not necessary. We are going to pressure cook moong dal. Its gets cooked eaily even without soaking.

Can I use Jaggery instead of Sugar in Asoka Halwa.

You can definitely use it. Yet traditional halwa preparations call for Refined Sugar. For authentic Thiruvaiyaru Asoka Halwa try using White Sugar.

Can I skip adding Food Color.

Definitely yes. Adding food color is optional. If you skip you will get a pale brown color, but no compromise in taste. Organic natural food color options are available these days. You can also try them.

Why are we adding Wheat flour in Asoka Halwa?

Wheat flour gives a smooth finish and gives perfect consistency to the halwa. But you can definitely skip if you don’t prefer it.

Will Asoka halwa stick to the pan while cooking

Ashoka halwa has a sticky tendency if we use lesser ghee. So the best practice would be to use a heavy-bottomed pan. If you are a beginner try using a nonstick pan for ease. Keep stirring at regular intervals to prevent sticking.

How do I get a non sticky Asoka Halwa

Be generous on the ghee adding part and add as needed to get a non-sticky smooth Halwa. The quality of Moong dal added also plays a major role here. You might need to add more or less ghee as per the quality of the lentils.

What to do if moong dal halwa is runny and it in liquid state How to make it solid??

It means it's undercooked. Cook for some more time to get halwa consistency. Add ghee and keep stirring if necessary.

If you have any other questions on the Asoka Halwa, Leave a comment below I will answer and update the post.

How to soften Hard Halwa:

Sometimes if the halwa is overcooked and the ghee added is not enough Halwa will be hard. In that case. Add extra ghee and keep stirring in a very low flame. The Halwa will soften.

Serving Suggestion:

It makes a great after-meal dessert. Can also serve as a bhankshaman or neivaidhyam for god. Perfect for parties & festivals.

How to make Asoka Halwa

1. In a pressure cooker add in ½ cup Moong Dal along with 2 cup of water and cook till it gets mashed well or about 4 whistles in medium flame. Once the pressure is completely released mash the moong dal really well.

You can also use a blender and blend the moong dal.This is very important for a smooth halwa.

2. In a pan add in a tbsp of ghee and fry the cashew nuts. Remove from the pan when it's golden.

3. In the same pan add in the wheat flour and keep stirring on a low flame. Otherwise, the flour might get burnt as we are adding in a very small quantity.

Step 2- Roast the cashew nuts and wheat flour for halwa

4. Once the wheat flour turns a nice golden brown switch off the flame. Set aside the pan along with the wheat flour and ghee. Take another pan and add the cooked moong dal mixture mix well and then add in sugar and keep on stirring.

Step 3 - Mash the moong dal and add required Sugar

5. The sugar will dissolve completely and the mixture starts to turn glossy.

6. Keep stirring the mixture will start turning thick in this stage add 1 tbsp of ghee.

7. Mix well then add in another 1 tbsp of ghee and combine everything. Likewise use all the remaining ghee and keep on stirring.

Step 4 - Add ghee and cook the asoka halwa

8. We have now added all the ghee to the Halwa. Continue cooking and let the halwa start to become thick. In this stage add in the food color and mix well and then add in the wheat flour along with the ghee and mix well.

Step 5 - Add Food colour to the Moong Dal Halwa

9. Next add in the cashew nuts and mix. Keep stirring until the halwa consistency. The mixture still starts to thicken oozes out oil and leaves the side of the pan. Switch off the flame at this stage

Step 6 - Tiruvaiyaru special Asoka Halwa is ready

Yummy Halwa is now ready

More Halwa Recipes

Serving Suggestion:

It makes a great after-meal dessert. Can also serve as a bhankshaman or neivaidhyam for god. Perfect for parties & festivals.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much. You can also follow me on Facebook, Pinterest, Instagram, Youtube, and Twitter for more updates

📖 Recipe

Disclaimer: I am not a nutritionist, the nutrition value here is an estimate. It will vary on the basis of the quantity and brands of the products used.

Note: This post is originally from 2016 . I have updated with new Recipe card, Pictures and video now.

Breakfast Cookies

Ingredients for Breakfast Cookies

Banana

Rolled Oats

Almond Butter

Dry Fruits

Seeds & Nuts

How to Store :

Serving Suggestion

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Tips to make the perfect Cookies

📖 Recipe

Breakfast Cookies

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What is Gluten

Gluten-Free Cakes

Almond Flour Cake

How to Prepare Almond Flour.

FAQ on Gluten-Free Cakes & Almond Flour Cakes

Ingredients for Almond Flour Cake

Almond Flour or Almond Meal

Clarified Butter or Ghee

Egg

Brown Sugar

Chocolate Chips

How to prepare Almond Flour Cake, Pictorial

Variations & Storing Suggestions:

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Almond Flour Cake | Gluten Free Almond Cake

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How to Prepare Tomato Chutney , Pictorial

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About Coconut chutney

Ingredients for Coconut Chutney

Coconut :

Roasted Gram Dal

Green Chilli

Tadka for Coconut Chutney

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Radish sambar | Mullangi Sambar

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