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No Machine Vanilla IceCream with 3 Ingredients

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No Machine Vanilla IceCream recipe with just 3 ingredients. we can modify the recipe to get any flavors .Tastes great with chocolate brownies .Making ice cream in home was my long term wish, so once I tried custard powder ice cream, but then after that winter season has started so I couldn’t try enough recipes. But then somehow I made up my mind and tried this basic No Machine Vanilla IceCream. This is actually a basic recipe we can just customize the recipe to get any flavors as per our wish.
Similar Recipes:
 
 
Step by Step Method with pictures:
 
     1.      In a mixing bowl take the fresh cream. Whip it in high speed with a electric hand blender or stand mixer for about 3 mins. The cream would have doubled in size and become thick.
      2.      Now add in the condensed milk and whip once gain such that both cream and condensed milk are blended evenly. This is the ice cream base we can customize the ice cream with as many flavours as we need.
      3.      Next add in the Vanilla Essence and whip for another 30 secs. In a freezer safe bowl pour the ice-cream base.
      4.      Freeze it for minimum 8 hours or overnight for it to get set. After freezing scoop the ice cream and serve immediately.
Delicious home made 3 ingredient ice creams are now ready to be served.

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Scoop of 3 ingredient homemade vanilla ice cream
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5 from 1 vote

No Machine Vanilla Ice Cream - 3 Ingredients HomeMade Ice Cream

Basic recipe with with just 3 ingredients. we can just customize the recipe to get any flavors as per our wish.
Prep Time15 minutes
Freezing Time8 hours
Total Time8 hours 15 minutes
Course: Icecream
Cuisine: International
Servings: 4
Calories: 140kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Full Fat Fresh Cream
  • ¼ cup Condensed Milk
  • 1 tsp Vanilla Essence

Instructions 

  •   In a mixing bowl take the fresh cream. Whip it in high speed with a electric hand blender or stand mixer for about 3 mins. The cream would have doubled in size and become thick.
  • Now add in the condensed milk and whip once gain such that both cream and condensed milk are blended evenly. This is the ice cream base we can customize the ice cream with as many flavours as we need.
  • Next add in the Vanilla Essence and whip for another 30 secs. In a freezer safe bowl pour the ice-cream base.
  • Freeze it for minimum 8 hours or overnight for it to get set. After freezing scoop the ice cream and serve immediately.

Notes

  • This is a basic ice cream recipe, we can modify the same recipe for different flavours.
  • The ice cream base can be made in advance and used when ever needed.
  • Tastes best as a dessert after meal.
  • We can top the ice cream with chocolate syrup, nuts or any sprinkles.

Nutrition

Calories: 140kcal | Carbohydrates: 4g | Protein: 0.9g | Fat: 13.2g | Saturated Fat: 8.9g | Cholesterol: 41mg | Sodium: 20mg | Potassium: 58mg | Sugar: 4g | Calcium: 84mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Sweetcorn Pizza

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Sweetcorn Pizza is a cheesy kid's friendly delicacy. This restaurant style homemade pizza is so easy to prepare at home.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

Sweetcorn Pizza

Pizza is like a delicious weekend meal put together in just 15 mins. The only time-consuming thing is the time taken to proof the dough. Rest everything is like child's play.

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Why you will love this recipe

  • Easy to customize with your favorite toppings.
  • It's kids and adult friendly.
  • Makes a complete meal by itself.
  • Perfect for the weekends.
  • Made with just the pantry ingredients.

Ingredients

Pizza Ingredients

Flour - Use all purpose flour or half white and half wheat flour for the pizza base.

Yeast - You can either you instant yeast or active dry yeast. If using instant yeast you can add them directly to the flour and knead. If using active dry yeast, you have the activate the yeast first and then use it in the dough.

Water - Use as much as needed for kneading the dough.

Sugar - We use sugar to activate the yeast.

Oil - Use oil to knead the dough. It gives a soft pliable texture.

Pizza sauce - Use any readymade or homemade sauce.

Cheese - You can use mozzarella cheese or a mix of mozzarella or parmesan cheese.

Toppings - Top the pizza as per your wish and taste. I am using some olives and bell peppers.

Sweet corn - Use canned or fresh corn kernels.

Sweetcorn Pizza

How to make sweetcorn pizza

In a mixing bowl add flour, Yeast, Sugar, and Salt.

add flour, Yeast, Sugar, and Salt in a bowl.

Combine everything once and add water little by little.

add water and combine

Knead to a soft dough and then add oil and knead once again.

knead to soft dough with oil
Proofing the Dough - Instant Pot

Place the dough in the inner pot of the Instant Pot.

proof dough in Instant Pot

Switch on the Instant Pot in yogurt mode and set 1 hour in the timer.

set timer in IP

Close the Instant Pot using the glass lid and let it proof for 1 hour. After 1 hour the dough is proofed perfectly and ready.

Dough proofs in 1 hour in IP
Proofing the Dough - Countertop

Cover the bowl with a Cling wrap and a damp kitchen towel let it sit for 90 mins to raise

After 90 mins the dough would have doubled in size. Knead once to release the air.

Shape the Pizza

Dust the kitchen surface with flour and roll the dough with a rolling pin.

Roll and shape the dough

Use hands and spread.Place the rolled dough in a pizza pan and shape the edges.

spread dough in pizza pan

Use a fork and prick the dough. This prevents the dough from puffing up.

prick dough with fork to prevent puffing up

Top the Pizza generously with pizza sauce.

top with pizza sauce

Sprinkle in grated mozzarella cheese. Also top with sliced bell peppers, onions, Olives, and Sweetcorns. Sprinkle in some more cheese on top.

add toppings
Bake the Pizza

Preheat the oven to 180 Deg C for about 10 mins. Bake at 180 Deg C for about 15-20 mins until the cheese melts and the pizza should move freely in the pan.

bake the pizza

Remove from the oven let it rest for 2 mins and then using a pizza cutter cut into slices and serve.

sweet corn pizza is ready

More Topping Suggestions

  • You can also use sliced jalapenos.
  • Panner or tofu for more protein.
  • Vegetables like Zucchini, Baby Corn Mushrooms or you can also use basil leaves.

Serving Suggestions

Pizza makes a whole meal by itself. You can also make them complete by serving them with some diet Pepsi and garlic bread. Adds well to the party.

Storage Suggestions

You can wrap the leftover pizza in clingwrap or aluminum foil for up to 3 days.

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 for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Sweetcorn Pizza
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5 from 2 votes

Sweetcorn Pizza

Sweetcorn Pizza is a cheesy kid's friendly delicacy. This restaurant style homemade pizza is so easy to prepare at home.
Prep Time15 minutes
Cook Time15 minutes
Proofing Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 2
Calories: 251kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • OTG
  • OTG

Ingredients

  • 1.5 cups All-purpose flour
  • 1 tsp Instant Yeast
  • 1 cup Water
  • 1 tsp Sugar
  • 1 tbsp Olive oil
  • ½ tsp Salt

Toppings

  • ⅓ cup Pizza Sauce
  • ½ cup Mozzarella Cheese
  • 3 tbsp Sweet corn
  • Olives as needed
  • Bell Peeper as needed

Instructions 

  • In a mixing bowl add flour, Yeast, Sugar, and Salt.
  • Combine everything once and add water little by little.
  • Knead to a soft dough and then add oil and knead once again.

Proofing the Dough - Instant Pot

  • Place the dough in the inner pot of the Instant Pot.
  • Switch on the Instant Pot in yogurt mode and set 1 hour in the timer.
  • Close the Instant Pot using the glass lid and let it proof for 1 hour.
  • after 1 hour the dough is proofed perfectly and ready.

Proofing the Dough - In mixing bowl

  • Cover the bowl with a Cling wrap and a damp kitchen towel let it sit for 90 mins to raise
  • After 90 mins the dough would have doubled in size. Knead once to release the air.

Shape the Pizza

  • Dust the kitchen surface with flour and roll the dough with a rolling pin.
  • Use hands and spread.
  • Place the rolled dough in a pizza pan and shape the edges.
  • Use a fork and prick the dough. This prevents the dough from puffing up
  • Top the Pizza generously with pizza sauce.
  • Sprinkle in grated mozzarella cheese. Also top with sliced bell peppers, onions, Olives, and Sweetcorns.
  • Sprinkle in some more cheese on top.

Bake the Pizza

  • Preheat the oven to 180 Deg C for about 10 mins. Bake at 180 Deg C for about 15-20 mins until the cheese melts and the pizza should move freely in the pan.
  • Remove from the oven let it rest for 2 mins and then using a pizza cutter cut into slices and serve.

Video

Notes

  • The baking time may vary from oven to oven.
  • Feel free to experiment with the toppings any toppings as per our convenience could be added.
  • Use mozzarella cheese for the gooey cheesy texture.
  • The dough should be soft pliable after kneading

Nutrition

Serving: 1slice | Calories: 251kcal | Carbohydrates: 44.5g | Protein: 7.3g | Fat: 4.7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 490mg | Potassium: 125mg | Fiber: 2.9g | Sugar: 4g | Calcium: 10mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

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.

Tutti Frutti Cookies

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Tutti Frutti Cookies is a crispy and light tea time cookies. It has butter and tutti frutti. It stays good up to 2 weeks.

Tutti Frutti Cookies

Today I am sharing one more cookie recipe. Tutti Frutti cookies it is. These beauties traveled all the way from Bangalore to Kolkata. One of my friends ordered this cookie from me for her little brother, So I made this cookie with extra care .

My friend and her little brother loved it, I got a text from her in which she mentioned she absolutely loved this healthy fruity cookie, which made my day, Now let’s get started!!!

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What is Tutti Frutti

Tutti frutti is a candied fruit made from raw papaya. Papaya is chopped into small cubes , sweetened , colored and dried to get Tutti Frutti. It is a very popular ingredient for baking, ice creams and many confectioneries.

Instead of papaya these days we also watermelon rind. Also there are natural coloring agents rather than the artificial ones.

Ingredients

Tutti Frutti Cookies Ingredients

Wheat Flour - I am using 100 % whole wheat flour. You can also use all purpose flour or half and hand all purpose and wheat flour for the cookies.

Butter - Use soft unsalted butter. Soft butter easily creams up with the sugar as you whisk. Else it might have crumbs here and there.

Sugar - We cream the powdered sugar and butter for the cookie base. you may also use Brown sugar or Jaggery powder too. I have tried with both. Using them will change the color of the cookies to deep brown.

Vanilla Extract - Use pure vanilla extract.

Tutti Frutti - These are sweetened candied papaya's . They are easily available in the super markets.

How to prepare Tutti Frutti cookies

1.In a mixing bowl add in the softened unsalted butter and powdered sugar. Combine well until everything is well mixed.

2. Next add in the Vanilla extract.

3. Add-in the whole wheat flour.

4. Knead everything together and bring it to a soft dough.

5. Next, add in the tutti frutti, mix everything once again.

6. Mix everything and knead to a soft dough.

7. Divide the dough equally into two. Shape them into two equal sized logs with uniform thickness and width. Cling wrap the dough

8. Refrigerate for 30 mins. Remove the dough from the after 30 mins. Slice the log into equal-sized cookies. Arrange the shaped cookies in a baking tray lined with parchment paper.

9. Preheat the oven at 356 F (180 Deg C ) for about 10 mins and then bake at 356 F for about 13 mins. Allow it to cool completely and then store in airtight boxes.

The cookies are soft when they come out of the oven. Once the cookies cool down they get crisp. Let the cookies cool completely and then store in air tight containers.

Tutti Frutti Cookies

Storage Suggestions:

Tutti Frutti stays good in room temperature for up to 10 days. Make sure you cool the cookies completely and then store. Store them in clean air tight container for longer shelf life.

Serving Options

Makes a yummy snack. Perfect for breakfast or snack box.

More Recipes with Tutti Frutti

★ 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

📖 Recipe

Tutti Frutti Cookies
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5 from 1 vote

Tutti Frutti Cookies

Tutti Frutti Cookies is a crispy and light tea time cookies. It has butter and tutti frutti.
Prep Time10 minutes
Bake Time13 minutes
Total Time23 minutes
Course: Dessert
Cuisine: American
Servings: 30 Cookies
Calories: 45kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Oven
  • Oven

Ingredients

  • 1 cup Whole Wheat flour
  • ½ cup Soft unsalted butter
  • ⅓ cup Powdered Sugar
  • ½ tsp Vanilla extract
  • ½ cup Tutti Frutti

Instructions 

  • In a mixing bowl add in the softened unsalted butter and powdered sugar. Combine well until everything is well mixed.
  • Next add in the Vanilla extract.
  • and then add-in the whole wheat flour.
  • Knead everything together to form a soft dough.
  • Next, add in the tutti frutti, mix everything once again.
  • Mix everything and knead to a soft dough.
  • Divide the dough equally into two. Shape them into two equal sized logs with uniform thickness and width. Cling wrap the dough
  • Refrigerate for 30 mins. Remove the dough from the after 30 mins. Slice the log into equal-sized cookies. Arrange the shaped cookies in a baking tray lined with parchment paper.
  • Preheat the oven at 356 F (180 Deg C ) for about 10 mins and then bake at 356 F for about 13 mins. Allow it to cool completely and then store in airtight boxes.

Video

Notes

  • The baking time may vary from oven to oven.
  • Allow the cookies to cool completely before storing.
  • The cookies will be soft when they come out of the oven and will become firm once it cools.

Nutrition

Serving: 1cookie | Calories: 45kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 3.1g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 1.3g | Calcium: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

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.

Eggless Microwave Christmas fruit cake

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Eggless Microwave Christmas fruit cake is the instant or microwave version of the traditional Christmas Plum Cake. It is perfect for last minute.

eggless-microwave-christmas-fruit-cake

Only a day left for Christmas, I am sure many would not have got enough time to bake a traditional fruit cake ,for them today I am sharing an instant microwave and eggless version of Christmas fruit cake ,It requires only 20 mins  from the start to finish baking a cake.

I adapted the recipe from here , Last minute I dint have enough time to bake a cake ,so I ended up doing microwave cake, It did taste the same without any compromise in taste .Let’s get started now.

eggless-microwave-christmas-fruit-cake

How to make microwave fruit cake

    1.      In a sauce pan till it becomes hot mildly switch off the flame to this add in the Rum soaked dry fruits and the 1 tbsp of Rum .Allow it to rest for another 10 mins. If you don’t prefer Rum, We can just add ½ cup of water fully.
Step 1 - Mix the dry fruits and Nuts
    2.      To this add in honey, Oil and cane sugar mix well to form an even mixture. Sieve together flour and Baking soda, to this add in the cocoa powder.
Step 2 - Add Flour and Nuts together for Christmas Cake

3.      Mix everything well, now add in the dry ingredients and wet ingredient together fold with a spatula for even mixing.

Step 3 -eggless-microwave-christmas-fruit-cake

4.      Take a microwave safe bowl and grease it with oil or butter and then fill the bowl with half of the batter and then microwave it for 5 mins, insert a tooth pick and see if it comes out clean to check if it is cooked. Allow to cake to cool completely and the put in fridge for another 30 mins once it is out release the edges of the cake with a knife and then invert the same. It comes out clean. With the prepared batter two microwave cakes can be made.

 
Step 4 -eggless-microwave-christmas-Plum Cake is ready
Notes:
 
  • With the prepared batter I got two microwave cakes of the same size.
  • Always fill the bowl half as the cake tends to raise.
  • Allow the cake to cool completely before putting it in fridge.
  • If you don’t prefer Rum you can use grape juice or orange juice to soak the dry fruits. I usually soak my dry fruits in Rum from May to prepare cakes during Christmas.
  • Use ½ cup of water if not using Rum otherwise use ½ cup minus 1 tbsp of Water and 1 tbsp of Rum it really enhances the cake flavour.
eggless-microwave-christmas-fruit-cake
 

★ 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

📖 Recipe

Eggless Microwave Christmas fruit cake
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Eggless Microwave Christmas fruit cake

Eggless Microwave Christmas fruit cake is the instant or microwave version of the traditional Christmas Plum Cake. It is perfect for last minute.
Prep Time10 minutes
Bake Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: International
Servings: 8
Calories: 195kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1.25 cups All-purpose flour
  • ¾ cup Rum soaked Dry Fruits
  • 4 tbsp Honey
  • 3 tbsp Cocoa powder
  • ½ cup Brown Sugar
  • ½ tsp Baking soda
  • ¼ cup Oil
  • ½ cup - 1 tbsp Water
  • 1 tbsp Rum

Instructions 

  • In a saucepan till it becomes hot mildly switch off the flame to this add in the Rum-soaked dry fruits and the 1 tbsp of Rum. Allow it to rest for another 10 mins. If you don’t prefer Rum, We can just add ½ cup of water fully.
  • To this add in honey, Oil, and cane sugar mix well to form an even mixture. Sieve together flour and Baking soda, to this add in the cocoa powder.
  • Mix everything well, now add in the dry ingredients and wet ingredient together fold with a spatula for even mixing.
  • Take a microwave-safe bowl and grease it with oil or butter and then fill the bowl with half of the batter and then microwave it for 5 mins, insert a toothpick and see if it comes out clean to check if it is cooked. Allow to cake to cool completely and then put in fridge for another 30 mins once it is out release the edges of the cake with a knife and then invert the same. It comes out clean. With the prepared batter, two microwave cakes can be made.

Notes

  • With the prepared batter I got two microwave cakes of the same size.
  • Always fill the bowl half as the cake tends to raise.
  • Allow the cake to cool completely before putting it in fridge.
  • If you don’t prefer Rum you can use grape juice or orange juice to soak the dry fruits. I usually soak my dry fruits in Rum from May to prepare cakes during Christmas.
  • Use ½ cup of water if not using Rum otherwise use ½ cup minus 1 tbsp of Water and 1 tbsp of Rum it really enhances the cake flavour.

Nutrition

Serving: 1slice | Calories: 195kcal | Carbohydrates: 29.6g | Protein: 3.3g | Fat: 7.3g | Saturated Fat: 1g | Sodium: 224mg | Potassium: 81mg | Fiber: 1.8g | Sugar: 15g | Calcium: 73mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Chicken Dum Biryani

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Chicken Dum Biryani

Christmas is never complete without a Biryani .There are so many variation made in Biryani and various cooking methods are flowed but nothing can match a Dum Biryani .I tried Dum Biryani with the authentic Charcoal method. I did cook this in my mom’s place as in Bangalore in my flat I cannot cook like that .I reserved this post especially for Christmas and it was waiting in my drafts for quite a sometime. I have already shared pressure cooker Chicken Biryani, however the flavour that we get in the authentic method is incomparable.

Similar Biryani Recipes that i have already posted in blog : Fish Dum Biryani

Prawn Dum Biryani

Ingredients :

Chicken - Always select chicken pieces that have both bone and flesh together for biryani. Such pieces cook very well with the rice and will be juicy in the biryani.
Whole Spices - We usually temper the biryani with the whole spices, as we fry them in oil or Ghee the spices turn fragrant.
Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato in the biryani. We can never cook biryani without ginger garlic paste.
Spice Powders - Just the basic spice powders like chili powder, Garam Masala Turmeric powder, and salt goes into the biryani.
Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani.
Curd or Yogurt, Lemon - Both Curd and Lemon balance the flavors in the biryani and they are mandatory addition.

Saffron- We infuse saffron with luke warm milk and sprinkle them over the rice as we cook the biryani.

Basmati Rice - Use good quality long grained basmati rice. My personal choice is India Gate Basmati Rice.

How to make Chicken Dum Biryani

Cook the Rice

Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.

In a pan add water and start cooking. To the water add the whole spices. Add salt and oil and bring everything to a boil.

Bring water to boil along with whole spices and salt

Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove.

add cooked rice to boiling water and cook till its 90 % cooked

Drain the excess water and then spread the cooked rice on a wide plate and let it cool.

Remove the whole spices and the Rice is ready and fluffy.

Prepare Biryani masala

In a pan add oil once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter.

Saute the whole spices for biryani in ghee or oil

Next add sliced onions and fry till they are golden brown on a low flame it may take some time.

Add sliced onions and cook till they are translucent

Reserve some onions for later use. Next, add ginger garlic paste and fry till the raw smell leaves.

add ginger garlic paste

Next add Mint and coriander leaves and fry till the leaves shrink.

Add mint and coriander leaves

Next, add chopped tomatoes and cook till they become soft.

Add tomato

Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt mix well and cook for a min.

add the required spice powders

Add cleaned chicken pieces for the biryani.

add chicken

Next add curd/ yogurt.

add yogurt

Combine and cook till the oil separates. Switch off and next lets layer the biryani

cook masala till the oil separates

Layer the biryani

Spread in one half of the cooked rice and then sprinkle in some saffron-soaked milk.

spread coked rice over the chicken masala

Sprinkle in some chopped mint and coriander leaves. Layer the some more chicken masala

Top it with the remaining rice. Sprinkle in the saffron milk, mint, coriander leaves, and fried onion. Close the biryani pot. I used my Dutch oven.

sprinkle saffron milk, fried onion, mint , cilantro

Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.

cook in dum for 20 min

Let the pot remain closed for another 30 mins and then open.

Let the pot remain closed for another 30 mins and then open.

Gently fluff the rice. Delicious chicken Dum biryani is now ready.

Chicken Dum Biryani is now ready

Tips

  • The authentic Dum Biryani is usually prepared using Charcoal In Dum, however in cities we cannot do the same hence we can do that by place Dosa tawa on stove and the cooking pot on top of that and then keeping a heavy vessel on top of that.
  • Tastes best with Raita and Chicken Fry

Similar Recipes

Chicken Dum Biryani

★ 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

📖 Recipe

Chicken Dum Biryani
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5 from 2 votes

Chicken Dum Biryani

Chicken Dum Biryani with the authentic Charcoal method it is so so good and it bring the rustic and traditional flavour to your rice.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 345kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ kg Chicken
  • 3 cups Basmati Rice
  • 5 Onion
  • 4 Tomato
  • 2 tbsp Ginger Garlic paste
  • 2 tsp Red Chilli powder
  • 2 tsp Garam Masala
  • ½ tsp Turmeric powder
  • Salt as needed
  • 1 tbsp Lemon juice
  • 1 tbsp Curd
  • ¼ cup Milk
  • Saffron few strands
  • 1 cup Mint
  • 1 cup Coriander leaves

To Temper:

  • 2 tbsp Oil
  • 1 tbsp Ghee
  • 1 tsp Fennel Seeds
  • 1 inch Cinnamon stick
  • 3 Green Cardamom
  • 4 Cloves
  • 2 Bay Leaves

Instructions 

  • In a pan add in oil once it heats up add in fennel seeds and then Bay leaves ,Cinnamon sticks ,Cloves ,Cardamom let it sizzle for a minute. Then add in sliced onions fry till they get golden brown in a low flame it may take some time.
  • Reserve some onions for later use ,next add in ginger garlic paste and fry till the raw smell leaves Next add in the chopped tomatoes and cook till they become mushy so that it gets blended well with the onions and other spices.
  • Next add in the cleaned chicken and fry for some 5 minutes mix everything together.
  • Add in Chilli powder, Garam Masala, Turmeric powder and Salt mix well and cook for another till the chicken almost 90% done.
  • Meanwhile cook the Basmati Rice till it is 90% ready and keep aside. Also in a cup take milk and soak in Saffron for about 30 mins and set aside. Also prepare the Dum I used the traditional method for keeping Dum. Chop in Mint and Coriander leaves and set them ready as well.
  • Keep all the ingredients ready and now let’s assemble everything in a big vessel for Dum cooking.
  • In the Dum Vessel plate the chicken Masala in the bottom as a next layer plate in half of the Basmati Rice.
  • Next sprinkle the Saffron Milk and the top some mint and Coriander leaves and some fried onions .Next add in the rest of the cooked rice as a next layer.
  • Sprinkle the remaining saffron milk, fired onion and mint, coriander leaves, close the vessel with a tight lid and put the Dum on the top of the lid. Let it rest for another half an hour and then remove the dum and wait for another 10 mins to open the lid everything would have cooked beautifully and perfectly by now releasing a nice aroma, Fluff it carefully with a fork and enjoy the meal with Family

Video

Notes

  • The authentic Dum Biryani is usually prepared using Charcoal In Dum, however in cities we cannot do the same hence we can do that by place Dosa tawa on stove and the cooking pot on top of that and then keeping a heavy vessel on top of that.
  • Tastes best with Raita and Chicken Fry

Nutrition

Calories: 345kcal | Carbohydrates: 55.4g | Protein: 11.8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 184mg | Potassium: 593mg | Fiber: 9g | Sugar: 3g | Calcium: 117mg | Iron: 6mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

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.

Eggless Christmas Fruit Cake | Christmas Plum Cake

By 3 Comments

Eggless Christmas Fruit Cake is a traditional Christmas cake which is baked during Christmas. It has candied Nuts and Dry Fruits.

Eggless Christmas Fruit Cake

Christmas and cakes always comes together .so I thought this would be the right time to share the Christmas fruit cake .Last year for Christmas I have shared the Christmas fruit cake with eggs so this year I thought of trying an Eggless version which tastes equally good as the Cake with eggs.  

I usually start soaking dry fruits for Christmas from the month of August or September so that I get good quality dry fruits I can add in my fruit cake during Christmas. I usually bake my own cake and give my neighbors', friend and family during Christmas. The Joy we get after baking our own cake has no words to describe. Now let’s get started.

Eggless Christmas Fruit Cake

   1.      In a blender add in brown sugar ,Clove ,Cardamom ,cinnamon powder ,Nutmeg powder and blend everything well to form a fine powder .
    2.      Cream together the ground sugar and soft un-salted butter until well combined, to this add in hot milk.
    3.      Next add in Yogurt, Vanilla essence and beat everything together till it combines evenly.
     4.      Sieve together the flour, Baking powder, Baking soda and salt three times. Now in batches slowly fold together the dry ingredient and wet ingredients in batches.
      5.      Now comes the hero (dry fruits which are soaked in Rum ) P. S For a non alcoholic version you may soak the dry fruits in grape juice or orange juice. Reserve two tbsp. of flour before mixing it with wet ingredents. Toss the rum soaked fruits in the flour and then slowly fold the fruits along with the prepared cake batter.
      6.      Pout the cake mould in the greased and lined cake mould .Preheat the oven at 180 Deg C for about 10 mins and then bake at 180 Deg for about 45-50 mins or until  a tooth pick when inserted comes out clean. Once baked allow the cake to cool down after that remove the cake from Cake pan and then remove the parchment paper from the bottom of the cake that is used for lining and the cool for another 6 hours before slicing.
 
 

 

Eggless Christmas Fruit Cake

Tips & Variations

  • If you don’t wish to soak the dry fruits in Rum, You may use Orange juice or Grape juice. used.
  • The more you soak the dry fruits the better the taste.
  • Overnight soaked or 1 week soaking can also be done.
  • Any dry fruits can be used for soaking, I used Raisins blueberry, Black Currants, Tutti Frutti, Cranberry.
  • Allow the cake to cool complexly before slicing.
  • This cake is perfect for Xmas gifting.

More Christmas 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 for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Eggless Christmas Fruit Cake
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5 from 2 votes

Eggless Christmas Fruit Cake | Christmas Plum Cake

Eggless Christmas Fruit Cake is a traditional Christmas cake which is baked during Christmas. It has candied Nuts and Dry Fruits.
Prep Time30 minutes
Bake Time50 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: International
Servings: 12
Calories: 246kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1¼ cup All-purpose Flour
  • 1 cup Brown Sugar
  • 3 oz Butter approximately 85 gm or ¾ cup
  • ¼ cup Hot milk
  • ½ cup Yogurt
  • ½ tsp Baking powder
  • ½ tsp Cooking soda
  • ½ tsp Vanilla extract
  • 1½ cup Rum Soaked Dry Fruits Use Orange or Grape Juice for Non alcoholic version
  • 2 Cardamom
  • 1 inch Cinnamon
  • 1 Clove
  • ½ tsp Nutmeg Powder
  • Salt a pinch

Instructions 

  • In a blender add in brown sugar, Clove, Cardamom, cinnamon powder, Nutmeg powder and blend everything well to form a fine powder.
  • Cream together the ground sugar and soft unsalted butter until well combined, to this add-in hot milk.
  • Next add in Yogurt, Vanilla essence and beat everything together till it combines evenly.
  • Sieve together with the flour, Baking powder, Baking soda, and salt three times. Now in batches slowly fold together the dry ingredient and wet ingredients in batches.
  • Now comes the hero (dry fruits which are soaked in Rum for 6 months). P. S For a non alcoholic version you may soak the dry fruits in grape juice or orange juice Reserve two tbsp. of flour before mixing it with wet ingredients. toss the rum soaked fruits in the flour and then slowly fold the fruits along with the prepared cake batter.
  • Pout the cake mold in the greased and lined cake mold.Preheat the oven at 180 Deg C for about 10 mins and then bake at 180 Deg for about 45-50 mins or until a tooth pick when inserted comes out clean. Once baked allow the cake to cool down after that remove the cake from the Cake pan and then remove the parchment paper from the bottom of the cake that is used for lining and cool for another 6 hours before slicing.

Notes

  • If you don’t wish to soak the dry fruits in Rum, you may use Grape juice or orange juice .
  • The more you soak the dry fruits the better the taste.
  • Overnight soaked or 1 week soaking can also be done.
  • Any dry fruits can be used for soaking, I used Raisins blueberry, Black Currants, Tutti Frutti, Cranberry.
  • Allow the cake to cool complexly before slicing.
  • This cake is perfect for Xmas gifting.

Nutrition

Calories: 246kcal | Carbohydrates: 49.7g | Protein: 4.7g | Fat: 3.4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 16mg | Potassium: 209mg | Fiber: 1.4g | Sugar: 21g | Calcium: 57mg | Iron: 2mg
Tried this recipe?Mention @happietrio or tag #happietrio
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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.

Kerala Chicken Stew

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Kerala Chicken Stew or chicken ishtu is a yummy chicken curry. We cook the chicken along with potato and whole spices in coconut milk based curry. It has just simple ingredients but tastes just out of the world.

Chicken Stew

Kerala Chicken Stew is a very popular chicken curry prepared with coconut milk. It is very light and makes amazing comfort food. We cook this for guests or during special ocassions. Indeed it is a rich and special dish for us.

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Kerala Chicken Stew

Kerala Chicken stew is a very popular and traditional Kerala dish. Chicken is cooked with a few vegetables and whole spices in a coconut milk base. We can serve the chicken stew with appam or Idiyappam (String Hoppers).

Chicken stew with coconut Milk

Generally, the chicken stew is a curry cooked with chicken broth and then with heavy cream. Kerala chicken stew recipe is slightly different we do not add heavy cream or the herbs like thyme rosemary. We keep it simple and the main flavor is from coconut milk.

Chicken Stew Ingredients :

Chicken - Use chicken pieces with bones. This gives a yummy and tasty stew.

Coconut Milk - You may use fresh homemade coconut milk or canned coconut milk.

Potato - Potato complements very well when cooked with chicken.

Oil - Recommend cooking with coconut oil for the authentic taste and flavor.

Green chili - We do not add any spice powders. It is the green chili that brings the spice element to the stew. Adjust the chili as per your taste.

Onion - Preferably red onion or white onion.

Garlic - We will chop the garlic and saute with oil. You may also crush the garlic and add.

Curry Leaves - Adds flavor to the stew.Whole spices- we go for cardamom, cinnamon.

Cashewnuts - I added the cashew nuts along with the whole spices. In some regions, they also make a paste of cashew and add it to the stew. This is for thickening or flavoring the curry.

FAQ's

how to make chicken stew indian style ?

You can cook the indian chicken stew with coconut milk your cooker or stove top. Stove top takes more time that the cooker method but the taste is good either ways. You can also add carrots along with paotato for cooking the ishtu curry. A creamy coconut chicken stew is more the Indian way.

Can we prepare chicken stew without coconut milk ?

We can defnitely prepare by replacing coconut milk with dairy or oat milk. But however i do not recommend replacing coconut milk. It is main flavoring ingredient and taste maker , so no substitute for its taste.

How to thicken the chicken ishtu ?

The curry is usually more watery as we dont have much spices or even tomoato added. You can add in cashew paste or even corn flour slurry to thicken the stew. Soak 15 cashews in hot water and grind to a fine paste after 30 mins. Or you may add 2 tbsp of corn flour and mix with ¼ cups of water. Thias helps the curry thicken a bit.

How to Prepare Kerala Chicken Stew

Instant Pot Method

1.Switch on the Instant Pot in saute mode. Add in 1 tbsp of coconut oil. Let the oil heat up. Next add in cardamom, Cinnamon stick, and curry leaves. Saute for a few secs. Next, add in the green chilli and garlic, and cashew nuts. Saute till the cashews are slightly golden.

2. And then add in the onions and saute till they are soft. Keep stirring regularly else it might stick to the pot and start burning.

3. Now add in the cubed potato, give a mix.

4. And then add in the cleaned chicken pieces. Combine everything togther.

5. Add in the required salt. Next, add in the chicken stock or water. Give a good mix.

6. close the Instant Pot and select the pressure cook option and set 5 mins in high pressure.

7. Wait for 5 mins or natural pressure release (NPR). Then turn the pressure knob from the sealing position to the venting position. Let the pressure release. Once the silver pin goes down open the Instant Pot. The chicken is now beautifully cooked.

8. Press the saute button once again and cook for a min. Next add in the coconut milk give a good mix and switch off the Instant Pot. Delicious Kerala Style Chicken stew is ready.

Chicken Stew in Pressure Cooker

  • Pressure cook Chicken, Cubed potato, Garlic, Green chili along with salt and ½ cup of water for 2 whistles. Allow the pressure to get released all by itself and then open the cooker.
  • In a pan add in oil once it heats up add in the Cardamoms, Curry Leaves and Cinnamon stick, cashew nuts, and garlic and fry in a low flame till the raw smell leaves. Add in the green chili and saute for a few secs.
  • Transfer the pressure-cooked chicken and potato along with the water to the pan. Cook till the gravy thickens.
  • Next, add in the Coconut milk and salt and cook for 2 mins and switch off.

Tips & Variations

  • Pairs well with Idiyappam and appam.
  • You can also mash a potato and add it to the gravy to make it thick.
  • For a vegan or vergetarian version of the stew you may also try my vegetable stew or poatato stew.
  • For a good kerala non veg food or non vegetarian you may also try Kerala beef stew curry. I do not have the rcipes. You may just reclace chicken with stew and pressure cook for 12 mins and do a natural pressure relase . Follow the remaing steps as mentioned.
  • If cooking in open pot or stove top we can also cook the chicken with a thin coconut milk and then once the chicken is cooked you may add in the thick coconut milk and switch off.
  • Cooking for a longer time with thick coconut milk might get the coconut milk curdled. So we usually add towards the end and switch off.
  • Same goes with the Instant pot cooking method too. We add coconut milk in the end and switch off.

Serving Suggestions

Appam and chicken stew is the best ever combination. But Chicken stew curry also goes well with idiyappam or Bread too.

For every Easter or Christmas, you may hear appam chicken stew is the breakfast in most of the Kerala households.

★ 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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Chicken Stew
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5 from 1 vote

Kerala Chicken Stew

Kerala Chicken Stew is prepared in Coconut milk or either Wine. It is prepared with just simple ingredient but tastes just out of the world.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Kerala
Servings: 4
Calories: 437kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ kg Chicken
  • 5 Garlic
  • 2 Onion medium sized
  • 2 Potato
  • ½ cup Water
  • 1 cup Coconut Milk
  • 1 tbsp Coconut Oil
  • 3 Green Chilli
  • 1 inch piece Cinnamon stick
  • 2 Cardamom
  • 1 sprig Curry Leaves
  • 6 Cashewnuts
  • Salt as needed

Instructions 

Instant Pot Version

  • Switch on the Instant Pot in saute mode. Add in 1 tbsp of coconut oil. Let the oil heat up. Next add in cardamom, Cinnamon stick and curry leaves. Saute for a few secs. Next, add in the green chilli and garlic and cashew nuts. Saute till the cashews are slightly golden.
  • And then add in the onions and saute till they are soft. Keep stirring regularly else it might stick to the pot and start burning.
  • Now add in the cubed potato, give a mix.
  • And then add in the cleaned chicken pieces. Combine everything togther.
  • Add in the required salt.
  • Next, add in the chicken stock or water. Give a good mix.
  • close the Instant Pot and select the pressure cook option and set 5 mins in high pressure.
  • Wait for 5 mins or natural pressure release (NPR). Then turn the pressure knob from the sealing position to the venting position. Let the pressure release. Once the silver pin goes down open the Instant Pot. The chicken is now beautifully cooked.
  • Press the saute button once again and cook for a min. Next add in the coconut milk gives a good mix and switch off the Instant Pot.
  • Delicious Kerala Style Chicken stew is ready.

Pressure cooker Version

  • Pressure cook Chicken, Cubed potato, Garlic, Green chili along with salt and ½ cup of water for 2 whistles. Allow the pressure to get released all by itself and then open the cooker.
  • In a pan add in oil once it heats up add in the Cardamoms, Curry Leaves and Cinnamon stick, cashew nuts, and garlic and fry in a low flame till the raw smell leaves. Add in the green chili and saute for a few secs.
  • Transfer the pressure-cooked chicken and potato along with the water to the pan. Cook till the gravy thickens.
  • Next, add in the Coconut milk and salt and cook for 2 mins and switch off.

Notes

  • Pairs well with Idiyappam and appam.
  • You can also mash a potato and add it to the gravy to make it thick.

Nutrition

Calories: 437kcal | Carbohydrates: 18.9g | Protein: 39.8g | Fat: 22.8g | Saturated Fat: 16.9g | Cholesterol: 96mg | Sodium: 133mg | Potassium: 750mg | Fiber: 3.3g | Sugar: 2.8g | Calcium: 38mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
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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.

Eggless Whole Wheat Nuts Cake

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Eggless Whole Wheat Nuts Cake is a perfect cake to try for the kids. It is a no maida cake also has lots of nuts for the crush. Perfect for Tea time.

Eggless Whole Wheat Nuts Cake

About Eggless Whole Wheat Cake

Eggless Whole Wheat Cake is a health-conscious twist on traditional cake recipes, making it a perfect choice for those looking to enjoy a treat without compromising on nutrition. This cake is particularly popular among people with dietary restrictions, such as vegetarians and vegans, or those who are simply seeking a healthier dessert option.

Healthier Ingredients

  • Whole Wheat Flour: Unlike refined flour, whole wheat flour retains the bran and germ, providing more fiber, vitamins, and minerals. It also gives the cake a slightly nutty flavor and a denser texture.
  • No Eggs: To replace eggs, common alternatives like yogurt, applesauce, or mashed bananas are used. These ingredients help bind the cake together and ensure it remains moist and tender.
  • Natural Sweeteners: Brown sugar or jaggery can be used instead of refined white sugar, adding depth of flavor and micronutrients.

Nutritional Benefits

Whole wheat flour offers a range of health benefits, including:

  • High Fiber Content: Improves digestion and helps maintain stable blood sugar levels.
  • Rich in Nutrients: Contains essential vitamins and minerals like iron, magnesium, and B vitamins.
  • Lower Glycemic Index: Whole grains generally have a lower glycemic index than refined grains, making them a better option for maintaining blood sugar levels.
Eggless Whole Wheat Nuts Cake

How to make Whole Wheat Nuts Cake

    1.      In a sauce pan cube the chilled butter to this add in Water and cane sugar.
    2.      Start heating the sauce pan the butter will start melt and comes to a boil switch off the flame and set aside. Sift together the wheat flour, Baking powder and salt thrice. Reserve 3 tbsp of flour and set aside.
     3.      To the sifted flour now add in the condensed milk and vanilla essence.
    4.      Now take the reserved 3 tbsp of flour and add in the chopped mixed nuts and toss well. Add this to the rest of the flour.
    5.   Now add the melted butter to the dry ingredients. With a spatula fold the batter till everything comes together.
     6.      Grease and dust a loaf pan and then line it with parchment paper. Add in the prepared batter and tap the loaf pan so that the air bubbles are removed and the batter is spread evenly.
    7.      Preheat the oven at 180 Deg for 15 mins and then bake at 180 deg c for 30 mins or till a skewer when inserted comes out clean. Remove from the loaf tin and allow it to cool completely before you cut into pieces.

Notes:

 
  • The baking time may vary from oven to oven.
  • Allow the cake to cool completely before you cut into pieces else it may crumble.

 
 

TIps &

Wheat Nuts Cake

Tips & Variations

  • Moisture: Whole wheat flour can sometimes make the cake denser. To ensure moisture, don’t skip condensed milk.
  • Sweetener: Adjust the amount of sugar based on your preference. Brown sugar or jaggery can enhance the flavor and make it healthier.
  • Flavor Variations: Add cocoa powder for a chocolate version or cinnamon for a spiced cake.
  • Add-ins: Chopped nuts, dried fruits, or even chocolate chips can enhance the cake's texture and flavor profile.
  • Moisture: Ensure the cake remains moist by not overmixing the batter and using enough liquid ingredients like yogurt and oil.
  • Texture: Whole wheat flour can make the cake dense, so it's important to balance it with proper leavening agents like baking powder and baking soda.
  • Flavor: Incorporate natural flavors like vanilla extract, spices, or nuts to enhance the taste.

Serving Suggestions

goes well as a dessert , snack or breakfast.

Enjoy your wholesome and delicious Eggless Whole Wheat Cake!

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Whole Wheat Nuts Cake
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5 from 1 vote

Eggless Whole Wheat Nuts Cake

Eggless Whole Wheat Nuts Cake is a perfect cake to try for the kids. It is a no maida cake also has lots of nuts for the crush. Perfect for Tea time.
Prep Time15 minutes
Bake Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: International
Servings: 1 loaf
Calories: 126kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Whole Wheat Flour
  • ⅓ cup Unsalted Butter
  • ½ cup Condensed Milk
  • ½ cup Water
  • 4 tbsp Brown sugar
  • ½ cup Mixed nuts
  • ½ tsp Vanilla extract
  • ½ tsp Baking powder
  • Salt a pinch

Instructions 

  • In a sauce pan cube the chilled butter to this add in Water and cane sugar.
  • Start heating the sauce pan the butter will start melt and comes to a boil switch off the flame and set aside. Sift together the wheat flour, Baking powder and salt thrice. Reserve 3 tbsp of flour and set aside.
  • To the sifted flour now add in the condensed milk and vanilla essence.
  • Now take the reserved 3 tbsp of flour and add in the chopped mixed nuts and toss well. Add this to the rest of the flour.
  • Now add the melted butter to the dry ingredients. With a spatula fold the batter till everything comes together.
  • Grease and dust a loaf pan and then line it with parchment paper. Add in the prepared batter and tap the loaf pan so that the air bubbles are removed and the batter is spread evenly.
  • Preheat the oven at 180 Deg for 15 mins and then bake at 180 deg c for 30 mins or till a skewer when inserted comes out clean. Remove from the loaf tin and allow it to cool completely before you cut into pieces.

Notes

Tips & Variations
  • Moisture: Whole wheat flour can sometimes make the cake denser. To ensure moisture, don’t skip condensed milk.
  • Sweetener: Adjust the amount of sugar based on your preference. Brown sugar or jaggery can enhance the flavor and make it healthier.
  • Flavor Variations: Add cocoa powder for a chocolate version or cinnamon for a spiced cake.
  • Add-ins: Chopped nuts, dried fruits, or even chocolate chips can enhance the cake's texture and flavor profile.
  • Moisture: Ensure the cake remains moist by not overmixing the batter and using enough liquid ingredients like yogurt and oil.
  • Texture: Whole wheat flour can make the cake dense, so it's important to balance it with proper leavening agents like baking powder and baking soda.
  • Flavor: Incorporate natural flavors like vanilla extract, spices, or nuts to enhance the taste.
Serving Suggestions
goes well as a dessert , snack or breakfast.

Nutrition

Serving: 1slice | Calories: 126kcal | Carbohydrates: 17.8g | Protein: 2.7g | Fat: 5g | Saturated Fat: 2.4g | Cholesterol: 11mg | Sodium: 34mg | Potassium: 100mg | Fiber: 0.6g | Sugar: 7.6g | Calcium: 48mg | Iron: 1mg
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Ghee Biscuits | Nei biscuits | Eggless Ghee Cookies

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Ghee biscuits are melt in mount soft cookies made with Ghee or Clarified Butter. It is made with just 3 ingredients and they are eggless too.

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Ghee Biscuits

Ghee biscuits are very commonly seen in roadside tea shops in India. If you happen to travel in the suburban trains in Chennai you would have never missed these biscuits.

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Why you will love this recipe.

  • It is easy to make with just few ingredients
  • It is perfect to make and beginner friendly.
  • It is easy to customize.
  • Eggless , no baking powder or baking soda
  • Perfect to store and ideal for gifting

What is Ghee

Ghee is a type of clarified butter. It is very popular in India. In India ghee is often used in cooking or for religious rituals.

We prepare ghee by melting butter. While melting the butter breaks sown into milk solids and liquid fats. We can filter the melted butter to remove the milk solids. The remaining is ghee and it has lesser lactose compared to butter.

Ghee biscuits ingredients

Flour - Both Wheat flour and Maida works well for the recipe. You can use either one. Using wheat flour will have a slight compromise in color of the biscuits. It appears dark. With Maida or all purpose flour it is white in color.

Sugar - Added for sweetness. You can also use brown sugar if you prefer.

Ghee - The main ingredients. It give the perfect texture for the cookies.

Salt - a pinch of salt elevates the sweetness of the cookies.

Vanilla extract - Gives flavor to the biscuits.

FAQ's

How to bake cookies on stovetop ?

  • Preheat a non stick pan.
  • Line pan with parchment paper and arrange the cookies leaving space between each cookies.
  • Cook in a medium flame for 5 mins and then reduce the flame to low an cook for another 15 mins. Let it cool down and the cookies are ready.

How long can I store these desi ghee biscuits ?

Ghee biscuits stays good and fresh for 2 weeks.

Ghee Biscuits | Nei biscuits | Eggless Ghee Cookies

How to make Ghee biscuits

    1.      Sieve together whole wheat flour, Powdered sugar, and salt and then in a mixing bowl add in the ghee and sifted wheat flour, Vanilla essence, and salt, Along with them add in the vanilla essence.

2.      Mix everything together and form a soft dough. Now with the help of 1 tbsp scoop the dough and place it in the baking tray lined with parchment paper. Continue the same process for the remaining dough. No need to flatten the dough. Instead with the hands also we can form a ball of the dough however using the measuring spoons gives us equal-sized biscuits.

3.      Preheat the oven at 180 Deg C for about 10 mins and then bake at 180 Deg C for about 15-17 mins or until the base of the cookies starts to brown. Allow it to cool completely and store in airtight containers.

Delicious melt in mouth Ghee biscuits is ready now!! Perfect for Christmas gifting.

Ghee Biscuits | Nei biscuits | Eggless Ghee Cookies

Tips & Variations

  • Ghee biscuits recipe is easy to customize . You can either use wheat flour (atta) or Maida.
  • We also turn these easy ghee biscuits vegan. Just replace ghee with vegan ghee. The texture will just remain the same too.
  • You can also add a pinch of cinnamon or cardamom and flavor the cookies as you prefer. Or just swap ¼ cup of cocoa powder in place of the flour for chocolate ghee biscuits.
  • Always powder and use the sugar so that the soft texture of the cookies retain.
  • These bakery style biscuits are perfect edible gifts for any occasions.
  • You can also bake these ghee cookies in stovetop without oven. Follow the same recipe and shape the cookies.
  • Always let the cookies cool completely before you store.

Storage Suggestions

These simple Ghee biscuits stays good and fresh for 2 weeks. Store in an air tight container for best results. You can also freeze them up to 2 months. Just thaw before you serve.

Similar Recipe:

★ 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

📖 Recipe

Ghee Biscuits | Nei biscuits | Eggless Ghee Cookies
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4.95 from 19 votes

Ghee Biscuits | Nei biscuits | Eggless Ghee Cookies

Melt in mount soft cookies made with Ghee / Clarified Butter. It is made with just 3 ingredients..
Prep Time10 minutes
Baking Time17 minutes
Total Time27 minutes
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 162kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Whole Wheat Flour
  • ½ cup Ghee
  • ½ cup – 2 tbsp Powdered sugar
  • 1 tsp Vanilla Essence
  • Salt a pinch

Instructions 

  • Sieve together whole wheat flour ,Powdered sugar and salt and then in a mixing bowl add in the ghee and sifted wheat flour ,Vanilla essence and salt ,Along with them add in the vanilla essence.
  • Mix everything together and form a soft dough. Now with the help of 1 tbsp scoop the dough and place it in the baking tray lined with parchment paper. Continue the same process for the remaining dough. No need to flatten the dough. Instead with the hands also we can form a ball of the dough however using the measuring spoons gives us equal sized biscuits.
  • Preheat the oven at 180 Deg C for about 10 mins and then bake at 180 Deg C for about 15-17 mins or until the base of the cookies starts to brown. Allow it to cool completely and store in air tight containers.

Notes

  • The baking time may vary from oven to oven so keep a check after 10 mins.
  • If your ghee is thick melt it and then use it for the cookies.
  • Can be stored for up to 2 weeks.
  • Cane sugar can be used instead of white sugar, but I wanted to retain the white color of the cookies and hence used powdered white sugar.

Nutrition

Calories: 162kcal | Carbohydrates: 16.3g | Protein: 1.3g | Fat: 10.3g | Saturated Fat: 6.4g | Cholesterol: 26mg | Sodium: 1mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 6.8g | Calcium: 2mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

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.

Poori Masala | Potato Poori Masala

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Poori Masala is a delicious breakfast side dish that is usually prepared to go with poori or any Indian Flat bread.

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Poori Masala | Potato Poori Masala | Aloo Masala

Poori is my favorite breakfast since my childhood days. Even now and I would say this Aloo masala or Potato masala is the best even combo to have with poori.

Since childhood, every Sunday mom makes poori for us and pair it with potato poori masala. We use to eagerly wait for Sundays. Miss those days!!

Today I am sharing my version of Poori Potato Masala it is so simple and can be made in minutes. As a prep, if the potatoes are already boiled this is like a few mins thing.

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What is Poori

Poori or Puri is a deep-fried bread from the Indian subcontinent. It is made with unleaved wheat flour. It is usually served for breakfast and is a very popular breakfast in India.

Poori Masala

Poori goes well with so many other accompaniments. But the best even and the perfect pair is the potato masala. It is cooked with boiled and mashed potatoes in an onion masala with very few other ingredients.

Poori masala curry is a dish that is mostly served in restaurants along with a poori order. It is that inseparable.

Poori Masala | Potato Poori Masala | Aloo Masala

How to make Poori Masala

In a Pressure Cooker / Instant Pot add in the Potato and Water and Pressure cook for 4 whistles. Or cook the potato in an open pot. Once it’s cool down Peel the skin and mash it well and set it aside.

In a Pan add in oil once it heats up add in the Mustard seeds, and let it splutter. Next add Urad Dal, Channa Dal, and a generous pinch of Hing then add the Curry Leaves. Next, add in the sliced Green Chilli fry for a min.

And then add in the sliced Onions. add the required salt and cook until the onions are soft.

Next, add the turmeric powder and combine everything. And then add ginger garlic paste and saute till the raw smell leaves.

Now add the mashed Potato and Stir well.

Add a cup of water and combine. Using a ladle or masher mash the potatoes. Now cover and cook for 3 mins on a low flame or till the masala thickens.

Switch off the flame and garnish with finely chopped coriander leaves.

Tasty Poori masala is now ready to serve.

Poori Masala

Tips & Suggestions

  • Poori Masala aka Potato|Aloo Masala is the best combo with Poori however can be had with Chapatti or Dosa as well.
  • You can prepare the same masala thick and use it as a stuffing for masala Dosa.
  • We can also add Pottukadalai (Roasted Gram Dal) powder to the masala after adding water. It not only makes the mixture thick but also gives a nice flavor. This is a simple variation.
  • You may also add a tomato. It gives a tangy taste.

Storage Options

Potato masala for poori stays good in the fridge for 3 days. You can freeze them for a month. Thaw, reheat, and serve if using frozen.

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Poori Masala
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Poori Masala | Potato Poori Masala | Aloo Masala

Poori Masala is a delicious breakfast side dish that is usually prepared to go with poori or fried Indian Flat bread.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Indian
Servings: 5
Calories: 121kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 5 Potato / Aloo boiled and mashed
  • 3 Onion medium sized sliced
  • 2 Green Chilli
  • 1 tbsp Ginger Garlic Paste
  • ¼ tsp Turmeric powder
  • Salt as needed
  • 1 cup Water
  • 2 tbsp Coriander Leaves to garnish

To Temper:

  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Urad Dal
  • 1 tbsp Channa Dal
  • Hing a big pinch
  • 1 sprig Curry Leaves

Instructions 

  • In a Pressure Cooker / Instant Pot add in the Potato and Water and Pressure cook for 4 whistles. Or cook the potato in an open pot. Once it’s cool down Peel the skin and mash it well and set it aside.
  • In a Pan add in oil once it heats up add in the Mustard seeds, and let it splutter. Next add Urad Dal, Channa Dal, and a generous pinch of Hing then add the Curry Leaves. Next, add in the sliced Green Chilli fry for a min.
  • And then add in the sliced Onions. add the required salt and cook until the onions are soft. Next, add the turmeric powder and combine everything.
  • Next, add ginger garlic paste and saute till the raw smell leaves.
  • Now add the mashed Potato and Stir well. Add a cup of water and combine. Using a ladle or masher mash the potatoes. Now cover and cook for 3 mins on a low flame or till the masala thickens.
  • Switch off the flame and garnish with finely chopped coriander leaves.

Video

Notes

  • Poori Masala aka Potato|Aloo Masala is the best combo with Poori however can be had with Chapatti or Dosa As well.
  • The same masala can be prepared thick and used as a stuffing for Masala Dosa.
  • Usually we add Pottukadalai (Roasted Gram Dal) powder to the masala after adding water it not only makes the mixture thick but also gives a nice flavor.
  • Tomato can also be added. It gives a tangy taste.

Nutrition

Calories: 121kcal | Carbohydrates: 19.2g | Protein: 3.1g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 46mg | Potassium: 341mg | Fiber: 3.4g | Sugar: 2.4g | Calcium: 23mg | Iron: 1mg
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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.