GANESH CHATURTHI CELEBRATION PROCEDURE, SLOKHAS, RECIPES

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October 31, 2016

Eggless Witch Finger Cookies Recipe-Halloween Recipes

Witch finger cookies recipe
For the first time I am sharing a recipe for Halloween day. I have heard about Halloween day and the most popular Halloween Sugar cookies from my friends in US. So this year I wanted to try some interesting and scary recipe on this day. When I was browsing for it, I found this easy Halloween spooky witch finger cookies in Priya’s blog. Its very similar to butter cookies recipe. When I showed the witch finger cookies images to my daughter Raksha, she was very much excited and asked me to bake them immediately. She took part in all the activities like mixing the cookie dough, baking, shaping cookies until decoration with jam Happy. Friends, Do engage your kids and try this easy Halloween butter cookies, share your feedback with me. Now lets see how to make this eggless spooky witch finger cookies for Halloween day !
Witch finger cookies recipe

Eggless Halloween Witch Finger Cookies Recipe


Eggless Halloween Witch Finger Cookies Recipe Eggless Halloween Witch Finger Cookies Recipe - Butter cookies recipe
Cuisine: Indian
Category: Cookies Recipes
Serves: 15 nos
Prep time: 40 Minutes
Cook time: 15 Minutes
Total time: 55 Minutes


INGREDIENTS
1 cup - 250ml
  • All purpose flour / maida - 1.25 cups
  • Powdered sugar - 1/3 cup
  • Softened butter - 1/2 cup
  • Baking powder - 1/8 tsp
  • Salt - a very small pinch
  • Vanilla extract - 1/4 tsp
  • Whole Almonds - few
METHOD

  • In a wide mixing bowl, combine butter, sugar and vanilla extract. Beat it well with a whisk until creamy, soft and fluffy.
    Witch finger cookies recipe
  • Sieve Maida/ all purpose flour and baking powder.Add this to the butter mixture and make a dough. If the dough is very crumbly and dry, add few tsp of butter or cooking oil. Do not use milk. Mix well and make a soft dough. Wrap the dough in a butter paper or cling wrap and refrigerate it for 30 minutes.
    Witch finger cookies recipe
  • After 30 minutes, take out the dough and let it come to room temperature.It would become soft. Now take a big gooseberry sized dough and make finger shapes by rolling it. Stud in blanched almond for nails. Draw lines using a knife. Grease a baking tray with butter & maida or line with a butter paper. Arrange the cookies in a baking tray. My daughter wanted to make witch hand with palm & fingers. So we shaped like a hand. Please refer picture for the idea.
    eggless witch finger cookies recipe
    eggless witch finger cookies recipe
  • Preheat the oven in convection mode at 180 c. Place the cookies tray and bake the cookies for 15 minutes. After 15 minutes, check if the sides of cookies turn golden brown in sides & bottom. Remove the tray and let the cookies cool down completely.Do not try to remove the cookies, it may break. Cookies would be soft when hot. It turns super crispy & hard after cooled down.So be patient till it cools down.

    eggless witch finger cookies recipe
Mix some hot water with the jam and dilute it. Apply them on the cookies and give a blood like appearance. Enjoy these scary cookies !

Note
  • You can use with wheat flour or maida & wheat flour in 1:1 ratio.
  • Do not use milk for making dough. Cookies may turn chewy & its shelf life would be reduced.
  • This cookies stayed good for a week when stored in an air tight box.

Try this easy, tasty, scary witch finger cookies and enjoy with your kids !!
eggless witch finger cookies
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October 27, 2016

Gulab Jamun Recipe Using Instant Mix– How To Make Gulab Jamun With MTR Mix

Gulab jamun with instant mix
Diwali celebration is incomplete without these yummy Gulab jamun. Its an universally loved Indian dessert recipe. In most of the Indian households, Gulab jamun recipe will be in the Diwali sweets menu for sure. Many people make it as the last minute sweet for Diwali and other special occasions like birthday, anniversary, New year celebration and even for Valentine’s day Love Struck . Most of us opt for Gulab jamun recipe using readymade, store bought Instant mix as its easy and quick to make, cheap in price compared to other sweets in shops.Even though the ingredients used in the gulab jamun mix are the same, there are many brands available in the market with their own variations & style. Some of the most popular ones are MTR, GITS, Aachi, Bambino and Orkay. Recently my reader friend Harini requested me to share Gulab jamun recipe using MTR jamun mix. So I bought a pack of jamun mix in buy one get one offerTongue and tried it yesterday by getting some inputs from my friends Tara, Megha and Swarna. They make Gulab jamun using readymade mix very often. So they shared some useful tips to make soft, smooth gulab jamun without breaking and cracks.I watched this YouTube video tutorial as well. I followed the steps carefully and the result was awesome, perfect !! I was elated to see my soft, Gundu Gundu gulab jamun and jumped out of joyParty . Raksha and Sendhil relished this yummy dessert recipe with ice cream. Most of you may think, making gulab jamun using instant mix is not a big deal or rocket science. Yes, its true. But beginners may face some difficulties to prepare a perfect Gulab jamun. So this post is explicitly for them. Even bachelors can also give a try. Experts, please excuse meBatting Eyelashes and do share your  favorite jamun mix along with some tips if any. Lets see how to make Gulab jamun recipe with MTR instant mix at home with step by step photos and a video tutorial !

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October 26, 2016

Kaju Pista Roll Recipe – Kaju Roll Recipe – Cashew Pista Roll

Kaju pista roll recipe
Kaju sweets are one of the costliest sweets in sweet stalls. No matter about its price or calories, we never say no to sweets made with cashewsWinking. Its our family favorite. So I used to make kaju katli for all the special occasions like birthday, anniversary. When I asked Raksha about her choice for Diwali sweets, her first reply was “Kaju Katli”Happy. Then came gulab jamun, Badam halwa etc etc. So this morning, I made kaju katli for her, Kaju roll for my blog posting, kaju strawberry, kaju flower and kaju apple just for myself Cool. Yes, I used the same cashew dough for all these varieties. Basically the ingredients & the method of cooking Kaju katli and Kaju roll are almost the same. Additionally, pista stuffing is to be made and rolled in cashew dough for Kaju pista roll. If you can make a perfect cashew dough, all these sweets can be made in no time. Making Kaju dough is not so difficult. Troubleshooting is also easy.This is a no-fail recipe. I am sure anyone can get it right. For variations, badam or dates can be used for the filling and prepared as Kaju badam roll or Kaju khajur roll. In general, Kaju roll is really a good alternative for Kaju katli or kaju burfi If you are bored with it.So try this easy, interesting sweet for Diwali and have a great celebrationParty.Generally kaju pista rolls are wrapped with silver varaq in sweet stalls. As i din’t have it, I just kept a colored dot and made a simple presentation by seeing the picture of Nestle Milk Maid Kaju roll recipe. It looked really attractive. Try this decoration if you don’t have silver varaq.Ok, Lets see how to prepare perfect Kaju roll recipe with step by step images along with some tips for trouble shooting.
Here is the picture of all the Kaju sweets I made Happy

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October 25, 2016

Kesar Burfi Recipe With Milk Powder – Milk Powder Burfi Recipe

Milk powder burfi recipe
Last year during diwali, I posted double layered chocolate burfi with khoya. So this year I wanted to attempt some sweets with milk powder. I tried Kesar burfi recipe with milk powder as my reader friend Harini requested me to share some burfi recipes with milk powder. I followed the recipe from Mullai’s blog and referred Nisha madhulika ji’s youtube video as well. Actually I made a two layered burfi just like the original recipe but simplified the cooking procedure. Instead of making the layers separately, I made the dough once, divided them into two parts, applied kesar milk with yellow color to one part and kept the other one as plain. This helped to make the burfi very quickly. But this kesar burfi takes one day time to set completely. It tastes chewy if you eat it on the same day. But it sets perfectly the next day and melts in your mouth. I have tried kesar burfi with khoya and the setting time is the same for khoya as well. Friends, if you don’t get khoya in your place, you can opt for this milk powder burfi. There will be no compromise in taste or flavor. Lets see how to make this colorful kesar burfi with milk powder with step by step photos !

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October 22, 2016

Tirunelveli Manoharam Recipe – Sweet Murukku Recipe

Manoharam recipe - Tirunelveli
Manoharam is a traditional South Indian sweet dish kept in marriages, Seemandham and naming ceremony as seer bakshanam. It is popularly known as Paruppu thengai among Tamil Brahmins. Paruppu thengai koodu is very well decorated and kept for display in most of the occasions.Paruppu thengai koodu is basically a pair of conical shaped containers filled with a variety of nuts like ground nuts, cashew nuts or fried gram dal/ pottukadalai rolled in jaggery syrup or its filled with this Manoharam sweet. I still remember my MIL made this paruppu thengai with pottukadalai for my valaikaapu functionHappy.Manoharam is made with fried murukku/thenkuzhal rolled in thick jaggery syrup (Vella paagu) flavored with cardamom powder or Dry ginger powder (Sukku podi). Many people make it as manoharam balls during Karthigai deepam festival. In Tirunelveli, apart from Iruttukadai Halwa, Manoharam is also a very popular sweet dish. We call it as “Manavalam” colloquially. Last year a reader asked me to share Tirunelveli manoharam recipe during Diwali. As I had completely forgotten its taste, I couldn’t try and post it. Recently I told my Appa to get a pack of Manoharam from Tirunelveli.After tasting it, I got an idea about it and tried at home by watching the Youtube video by Ponna mami. It came out very well with a nice flavor of dry ginger powder. Its an addictive snack. I can much it all through the day !! I found varieties like Kerala Manoharam and Chettinad Manoharam recipes which are different in ingredients and procedure as well. Soon I must try them too. Today lets see how to make Tirunelveli Manoharam recipe with step by step photos !
Check out my other Tirunelveli special recipes HERE
Manoharam recipe

Tirunelveli Manoharam recipe


Tirunelveli Manoharam recipe How to make Tirunelveli Manoharam recipe - a most popular snack !
Cuisine: Indian
Category: Sweet
Serves: -
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 200ml
  • Besan flour - 1 cup
  • Rice flour - 1/2 cup
  • Hot oil - 1 tbsp
  • Ghee or soft butter - 2 tsp
  • Water & Salt - as needed
  • Cooking oil - to deep fry
For sugar syrup
  • Grated jaggery - 1 cup
  • Sugar - 2 tsp
  • Water - 1/2 cup
  • Dry ginger powder/sukku podi - 1 tsp
  • Cardamom powder - If needed
METHOD

  • First lets prepare the murukku.For this, sieve besan and rice flour in a wide bowl.
  • Add salt, hot oil and ghee to the flour. Mix well. Then add water little by little and make a dough. I made the dough very sticky as shown in the original recipe. So it was very easy to squeeze.
    Manoharam recipe
    Manoharam recipe
  • Take the murukku press and use a single hole or three holed mould. Grease the press with oil. Fill the dough and set aside.
    Manoharam recipe
  • Now heat oil to deep fry and drop a pinch of dough.If it rises to the top immediately, oil is hot. Now simmer the flame and squeeze the murukku either in a circular manner or as a straight line. Don’t worry about the shape because we are going to break them into pieces. Cook both the sides till bubbles cease. Do not fry in high flame, murukku will turn dark. So fry it patiently. Remove in a paper towel. Deep fry all the batches. Let it cool down completely.
    Manoharam recipe
  • Take the powdered jaggery, sugar and water in a kadai. Mix & melt it. Strain the syrup if needed. Let the syrup roll boil and reaches soft ball consistency. To check this, take some syrup and pour it in a plate with water. Gather the syrup and try to make a soft ball. It is called soft ball consistency. Switch off the flame. Add dry ginger powder and mix well.
    Manoharam recipe
    Manoharam recipe
  • Now break the cooled murukku into pieces ( make small pieces if you are making balls,else break them roughly) and add them to the jaggery syrup. Mix well. Make sure all murukku pieces are coated with the syrup. Make balls when it becomes warm enough Or Remove in a plate and let it cool. They look cluttered, remove them carefully and keep it in a plate. Serve & enjoy !
    Manoharam recipe
    Manoharam recipe

Note
  • The consistency of jaggery syrup is more important.It should be in soft ball consistency or even slight hard ball is fine else the syrup won’t coat well.
  • Dry ginger powder adds a nice flavor. It aids digestion too. So don’t skip it.
  • You can use soft butter instead of ghee.

Try this yummy, addictive Manoharam snack at home and enjoy !
Tirunelveli manoharam recipe
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October 21, 2016

Kara Boondi Recipe – Spicy Boondi Recipe - Diwali Snacks Recipes

Kara boondi recipe
In this post, I have shared the recipes of basic Boondi recipe along with South Indian Kara boondi recipe and North Indian style Boondi namkeen recipes with step by step photo & troubleshooting tips.
Kara boondi & oma podi are Raksha’s most favorite snacks recipes. So we used to buy them from snacks shops very often. Recently we bought a pack of colorful kara boondi from Lakshmi Sweets. We call this as muttai kara boondhiTongue as it is round in shape. For every Diwali, I used to make oma podi. But the colorful and spicy boondi tempted me to give a try.So I prepared Kara boondi recipe at home for the first time. I have tried it thrice since yesterday. First I made boondi adding besan flour, rice flour and cooking soda just like my bajji recipe. It came out crispy, crunchy but it was oily too. So this morning,I again tried it by watching Nisha Madhulika & Vahchef’s basic boondi recipe video. The recipe was so simple with just 2 ingredients. When I tried it ,I was extremely happy with the results.It was so crunchy and not oily at all Happy.I was very happy that I learnt how to make perfect boondi recipe without tails or flat boondi.This is an all rounder recipe. By following this recipe, you can make sweet boondi, boondi ladoo, South Indian kara boondi/Spicy boondi mixture ( Tamil nadu style), North Indian style boondi namkeen, boondi raita & boondi chaat as well. One can make so many yummy teatime boondi snacks. I too made it colorful like in shops. Raksha and Sendhil loved it a lot. We enjoyed it with Sambar rice & munched it in my teatime Love Struck.
Now Lets see how to make boondi recipe at home along with the recipes of South Indian style Kara boondi and North Indian style Boondi namkeen with step by step pictures !!
Kara boondi recipe

Boondi Recipe - Kara boondi/ boondi namkeen recipe


Boondi Recipe - Kara boondi/ boondi namkeen recipe How to make Boondi at home and prepare kara boondi and boondi namkeen with it !
Cuisine: Indian
Category: Snacks
Serves: -
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
Basic boondi recipe
  • Besan flour - 1 cup ( I used fine variety)
  • Cooking oil - 1.5 tsp
  • Water - around 1/2 cup + 2 tbsp ( Approx)
  • Salt - as needed
  • Food color – Green & Red ( To make colorful boondi)
South Indian Kara boondi recipe
  • Fried Boondi - 1.5 cups
  • Red chilli powder - 1/2 tsp
  • Hing/Asafetida - 1/8 tsp
  • Salt - 2 pinches
  • Roasted peanut and cashews - a fistful
  • Roasted curry leaves - few
North Indian Boondi Namkeen recipe
  • Fried Boondi - 1.5 cups
  • Red chilli powder - 1/2 tsp
  • Dhania powder - 1/4 tsp
  • Chat masala powder – 1/8 tsp
  • Amchur powder – a big pinch
  • Black salt – 1/8 tsp
  • Sugar – 2 pinches
  • Cumin powder - 1/4 tsp
  • Roasted peanut and cashews - a fistful
  • Roasted curry leaves - few
METHOD

  • You need three ladles for making boondi. Refer the picture below.Take 1 cup of besan flour in a wide bowl. Add salt and cooking oil. Add some water ( Say 1/4 cup) and make a thick paste.Use a whisk and make a lump free paste.
    Kara boondi recipe
    Kara boondi recipe
  • Again add 1/4 cup of water and make a smooth batter. It should be slightly thinner than bajji batter consistency. Add 1-2 tbsp extra if needed.Beat the batter vigorously with a whisk for 2-3 minutes. This step is more important to make the batter smooth.Set the batter aside for 5 minutes.
  • If you want to make colorful boondi, divide the batter into 3 parts and add green food color to one, red food color to the other one. Let the third one be plain.

    Kara boondi recipe
  • Heat oil in a kadai to deep fry the boondi. Take a spoon and dip the back of spoon in the batter. Hold the back of spoon at 10 cms distance from the kadai. Batter will fall in the oil and If it rises to the top immediately, oil temperature is prefect. Now check whether the boondi looks flat, with tails or a perfect round. Based on that, you can adjust the consistency of batter. If the boondi is flat, batter is thick or oil temperature is low. In that case, add some water and beat it well and try it. If boondi has tails, it may be due to either of these two reasons. 1. The distance of spoon is less from oil. So hold it slightly high and try it. 2. The batter is slightly thin.So add a tsp of gram flour, beat it well and again try it. Keep checking until you get round boondi.
    Kara boondi recipe
  • Now take the batter and beat it really well. Take the slotted ladle and hold it above the oil. Distance should be around 10 cms from the kadai. Now pour half a ladle of batter to the slotted ladle.Let the batter fall as drops automatically. It shows the correct consistency. No need to spread it with another ladle or tap it. Remember to pour only the required batter for the oil you kept for deep frying. If you try to fry more boondi in less oil, it may clutter together in the middle. As soon as you pour the batter, boondi should fall immediately, rises up and moves to the corner of kadai. It shows the right consistency and perfect temperature of oil.
    Kara boondi recipe
  • Flip the boondi in oil and cook till the Sshh sound stops completely. Keep the flame medium while frying. If you remove it before cooking properly, boondi will become soggy and spoils the entire snack. So please be careful while frying.
    Kara boondi recipe
    Kara boondi recipe
  • Before making the next batch, wipe the slotted ladle with a cloth or tissue paper and again pour a ladleful of batter.Beat the batter every time before you deep fry. Deep dry all the boondi and keep it in a tissue. Now take a handful of raw peanuts and deep fry in oil. When it is half fried, add the broken cashews. When the cashews starts to turn golden, add the curry leaves. Fry till crispy. Remove everything and keep in a tissue paper. Mix all the 3 color boondi, fried nuts and curry leaves.
    Kara boondi recipe
    Kara boondi recipe
  • For South Indian Kara boondi, take half of the cooked boondi mixture, roasted nuts, curry leaves.Add red chilli powder, hing, salt and mix well with a ladle.Do not use your hands for mixing.
  • For North Indian style boondi namkeen, take the remaining half of the cooked boondi, roasted nuts, add red chilli powder, dhania powder, cumin powder, amchoor powder, chat masala and sugar, salt. Mix well with a ladle and Set aside.Store in an air tight box after the mixture cools down completely.It stays crispy for weeks.. Enjoy with your tea/Coffee or with sambar rice, rasam rice !

    Kara boondi recipe
Enjoy !

    Note
    • No need to use rice flour or cooking soda in this recipe. If you wish, you can add 1 tsp rice flour for 1 cup of besan. Adding oil is a must.
    • The consistency of boondi batter and the distance of ladle you hold from the oil is more important to make perfect round boondi.
    • Boondi making comes by practice and with some trial & error. You cannot make perfect  roundels every time. Some tails may be here and there but you can make 90% perfect boondi even in your first attempt if you follow the steps carefully.
    • Do not forget to beat the batter every time before frying.
    Kara boondi recipe
    Enjoy this colorful, crunchy, spicy kara boondi with rice, tea/coffee ! Tastes yumm !!
    Kara boondi recipe
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