Homemade Stovetop Pizza – No Oven Veg Pizza

Making homemade pizza must be the dream for many.Me too not an exception.Whenever I order Pizza online from Dominos or Pizza Hut,i used to think “When I am i going to make it on my own???” Of course,I have tried pizza using readymade pizza base and shared a post in my blog years ago.But i was waiting to make a perfect pizza from scratch following a simple recipe.Recently my friend Shalini shared me an easy,no knead,no wait, stovetop pizza recipe(Also known as Tawa pizza/skillet pizza) video in youtube.I was super excited to see the ease and quickness of this recipe and tried it on the same day.I used a simple topping with onions,tomato,olives and capsicum.It was excellent in taste and got a big thumbs up from my family members!! Raksha loved it very much and asked me to make it the next day too.I tried a no yeast stovetop pizza as well.I will try to share that recipe by next week.As Valentine’s day is nearing,i thought this post would be useful for people to cook pizza without oven and treat your family.You can make the pizza base/crust thick or thin as per your wish.This recipe uses Self rising flour.As a susbtitute you can use maida + baking powder + salt.Check its quantity in ingredients section.I am sure this recipe would surely help you in making a great Veg pizza at home and that too within 20 minutes.You can enjoy it for breakfast,dinner or as an evening snack.Just give a try and share your feedback here,I am waitingggg .Ok, lets check how to make this super easy,quick Tawa Veg pizza on stovetop with step by step pictures.

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Eggless KulKuls Recipe-Kalkal(Gul Gul)-Goan Christmas Recipes

I was thinking to make some special Christmas recipes apart from cakes and cookies. Last year I shared Kerala’s Achappam/Rose cookies recipe. Similarly this year I wanted to try something interesting and unique. So I asked Raksha’s Christian friend Reena’s mom. She told me about this kulkul/Kalkal recipe which is most commonly made in all South Indian Christian houses during Christmas. I browsed for the recipe and found Kulkuls (Gul Gul,Kidiyo,Kidyo, Gala Gala, Kala Kala in Tamil nadu) is a Goan special Christmas sweet recipe. This sweet is most popular among the Anglo Indians as well.

 Traditionally the Christmas goodies, called kuswar are specially prepared by the Catholics in Goa and are distributed to neighbors, friends and relatives during Christmas. It is a deep fried sweet recipe made of maida/All purpose flour,sugar,eggs,semolina and coconut milk. Being a Vegetarian, I was looking an easy, eggless version and found the recipe from HERE. It came out very well with a crispy & crunchy taste.

Raksha & Sendhil loved it a lot and finished the whole batch in few minutes. This recipe din’t disappoint me even if it’s a first attempt. So Friends do try this easy,yummy & unique kulkuls recipe during this Christmas. I am sure your family members would enjoy it to the core. Lets see how to make this Goan special Christmas sweet recipe – KULKULS with stepwise pictures !!

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Cup Corn Recipe - Butter Cup Corn - Easy Snacks For Kids

Masala Cup corn is one of the most popular snacks you can find in all the malls and theaters in big cities.Cup corn is nothing but boiled American sweet corn kernels mixed with plain salt & butter.It’s an easy and yummy snack to be enjoyed during this monsoon season.In most of the cup corn stall,u could find a menu showing variations in this recipe like Indian masala,Mexican,Italian,classic,salted cup corn etc.We always go for masala butter corn whereas Raksha loves plain salted ones with extra butter.Most of the time this would be our interval time snacks in theaters.If you opt for less butter,it’s a guilt free low calorie healthy snack for kids and adults.Actually I clicked a picture of the cup corn menu and wanted to share here for variations u can try.But somehow I missed that file in my mobile. I will update this post after I click again.Nowadays I make this for Raksha’s school snack box very often.Its very easy to make if you have boiled corn in hands.You can also use frozen corn.Just cook the corn adding salt ,drain the excess water and mix the spice powders.Ok,Lets see how to make this easy masala butter cup corn recipe at home ! 

List of my corn recipes

• Sweet corn soup
• Sweet corn masala dosa
• Sweet corn pulao
• Sweet corn sundal
• Corn cheese balls
• Baby corn golden fry
• Baby corn manchurian
• Baby corn stir fry

Cup corn recipe/Butter cup corn recipe

How to make masala butter cup corn recipe for evening snacks

Cuisine: Indian

Category: Snacks

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

American sweet corn - 1 no ( 2 cups of corn kernels) Butter - 2 tbsp ( add more if u wish) Red chilli powder - 1 tsp ( use 1/2 tsp for less spice) Chat masala powder - 1/2 tsp ( adjust) Salt - as needed Lemon juice - few drops

METHOD

Pressure cook the sweet corn adding enough water and salt.Once it becomes warm,remove the cork kernels using a knife as shown in the picture below. Boil the kernels in hot water for few minutes to make it hot ( OR mix all these spice powders and double boil the corn kernels to keep it hot till u serve).Drain the excess water and collect the corn kernels in a bowl.Add red chilli powder,chat masala powder,salt and butter. Mix it well,check for taste and serve hot immediately. Enjoy !

Note

For plain salted ones with butter,avoid spice powders and add salt,butter alone. Adjust the quantity of chilli powder and chat masala powder as per your taste. You can skip lemon juice and add amchur powder for tangy taste You can also try adding black salt instead of plain salt.

Try this easy,healthy masala cup corn recipe for your kids and Husband.They will love it !!

Check out my other corn recipes

• Sweet corn soup
• Sweet corn masala dosa
• Sweet corn pulao
• Sweet corn sundal
• Corn cheese balls
• Baby corn golden fry
• Baby corn manchurian
• Baby corn stir fry

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Pulippu Murukku Recipe / Pulani - Sour Murukku (Lemon Murukku)

Pulippu murukku / Sour murukku – This recipe may sound new to many of you. It’s a traditional murukku recipe made among Telugu people. Its called as Pulani/Pullani Murukku( Meaning Sour) in Telugu.I learnt this recipe from my friend Shalini. Her mom & periamma are experts in making varieties of murukku recipes.Onion murukku & Lemon murukku are some of their unique preparations.When we were in college,I used to go to Shalini’s house for group studies. Her mom used to serve this murukku as evening snacks for us.I love this murukku a lot.Its mild tangy taste and spiciness makes anyone fall for it.This murukku can be made in two ways. One method is by grinding rice soaked in curd/Thayir & other one by adding lemon juice.My friend taught me an easy method using store bought rice flour,Green chillies & lemon juice.It came out crunchy with tangy and spicy taste. We all loved it.Friends,if you are looking for an easy,unique murukku variety,do try this recipe for Diwali.You will love it like us.
Check out my butter murukku recipe , Onion murukku recipes too !

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Manapparai Murukku Recipe - Arisi Murukku - Diwali Snacks Recipe

Manapparai Arisi murukkku/ Rice murukku is one of the most famous snacks recipes of Tamil nadu. Recently I had a trip to Kumbakonam temples Via Trichy. While we were returning to Bangalore, I saw some people selling Manapparai Murukku near Trichy toll booth. They were sold from a small cottage industry in Manapparai. It was super crunchy in taste and looked white in color. I shared a picture of it in my Instagram and facebook pages while eating. I won’t say that the murukku had a melt in mouth texture with lots of butter. It sure tested the strength of our teeth but quiet addictive to eat. After tasting that murukku, I got tempted to try my hands on it and I reserved a pack of murukku for comparison. 

I also referred Hindu Food safari section and came to know the history of this murukku.Luckily my MIL showed me its original recipe in Thozhi Tamil magazine. My FIL clicked those pages and mailed me as well. When I saw the ingredients I was surprised that manapparai murukku is made of only rice flour/Arisi maavu and there was no urad dal flour or gram dal flour used in it. I followed the same recipe. The result was awesome. It came out 90% closed to the ones I tasted. That 10% difference is due to the oil I used & my murukku mould. My murukku was thicker than the store bought ones as my mould was big. I should have used groundnut oil / Kadalai ennai to get the same taste but I had used refined oil.Moreover the actual recipe called for deep frying twice.B ut I din’t do that. I am planning to make it again for Diwali using my small mould and ground nut oil for frying. I will try to update the pictures too. Now lets see how to make the most popular Manapparai murukku recipe.

Manapparai Murukku Recipe

How to make manapparai special rice murukku

Cuisine: Indian

Category: Snacks

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml Rice flour - 1 cup(Homemade or store bought) Melted Butter at room temperature - 1 tbsp ( butter should not be hot, unmelted soft butter at room temp also works) Ajwain/Omam - 1/4 tsp Black sesame seeds - 1/2 tsp Asafetida / Hing - 1/4 tsp Salt & water - as needed Cooking oil – to deep fry

How to make manapparai murukku - METHOD

Take the rice flour in a wide bowl. I have tried it both homemade & store bought rice flours. Both worked out well. To the rice flour add sesame seeds,  melted butter, ajwain and salt. Make a crumbly mixture. Add the required water and make a smooth dough. Keep it covered till use. Take the star murukku mould and fill it with the dough. Make shapes in the back of ladle or a polythene sheet or cotton cloth. I kept the original murukku nearby and tried to bring the same shape for the first batch. But I din’t like its swirls. So I pressed like usual round mullu murukku for the remaining batches. Heat oil in a kadai and check its temperature by dropping a pinch of dough. If it rises to the top immediately , oil temperature is just right. Oil should not be smoking hot.Reduce the flame to low and put 3-4 murukku. Cook both the sides till all the bubbles cease. Make sure the heat of the flame is low to medium. This murukku takes more time to cook. So deep fry them patiently to achieve the white color. Else murukku will turn golden brown. At the same time, if the oil temperature is not sufficient, murukku will absorb more oil. So adjust the heat and make the murukku in batches. ( If you wish, you can deep fry the murukku for the second time after 2-3 minutes of resting time. It makes the murukku even more crunchy) Store in an air tight box after it cools down completely. The actual taste of this murukku can be found the next day. It stays good for weeks if stored properly. Enjoy !

Note

If you wish you can add a tbsp of urad dal flour or gram dal flour for 1 cup of rice flour. But it changes the flavor of actual Manapparai murukku. You can replace butter with vanaspati , ghee or hot oil. This murukku tends to be crunchy and not with melt in mouth texture.

Enjoy making this crunchy murukku at home for this Diwali ! நல்லா நொறுக்குங்க !!

 

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Very good recipes Tags: Manapparai murukku recipe, Arisi murukku, Rice murukku, Manapparai arisi murukku, arisi murukku seivathu eppadi, how to make rice flour murukku, diwali snacks recipe, snacks recipes, murukku recipes

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Garlic KaraSev Recipe - Milagu Poondu Karasev Recipe

Pepper Garlic Karasev is Sendhil’s favorite snacks. He loves karasev with pepper(Milagu) & Garlic (poondu) more than with red chilli powder. In Tamilnadu, Sattur is very famous for Karasev. I should try that version soon. But today I made Kara sev as per my MIL’s recipe. She usually adds more besan flour & less rice flour. But nowadays she follows a different recipe adding equal amounts of Besan & rice flour. She adds butter or vanaspati but I used hot oil as I din’t have enough butter in hand. It came out  well with melt in mouth crispness and white in color. I was so happy with the results. Immediately I made another batch adding more besan and less rice flour to find out the actual difference. I referred Vahchef’s recipe video for this preparation. It was slightly harder to bite and light golden in color. So I have shared both the recipes I tried. Choose & try any based on your liking. Both has its own taste & flavor. I have posted a full video recipe for easier understanding. Do watch it below :)

Lets see how to make this easy Diwali Snacks Recipe – Kara Sev !! 

Kara Sev Recipe - Full video

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Eggless Vanilla Cupcakes Recipe without condensed milk - Moist, Spongy Vanilla Cupcake Using Oil

Here is an Eggless vanilla cupcake recipe without butter (with oil) and without condensed milk. It comes out super soft, spongy and moist in texture. Yesterday my daughter Raksha told me to bake a cake using Vanilla essence as its her favorite flavor. She told ” Mummy, when I come back from the school, I should see a cake in your hand”. Its been months since I baked a cake in my kitchen.

For the past few months, I have been making only microwave mug cake recipes(refer side bar) for her after school snacks very easily within minutes. I think she got bored of them. So she badly wanted me to bake a regular cake this time. As I had already bookmarked some good cake recipes, I quickly browsed through them and tried this eggless vanilla cupcake. This recipe uses simple ingredients.

The cake raised beautifully and tasted great with moist, soft and spongy texture. I couldn’t feel its a no egg, no butter, no condensed milk cupcake. You can dare to try this recipe even if you are a beginner in baking. I have used choco chips in this cake to attract my daughter. You can add chopped nuts or even decorate the cake with simple chocolate frosting or buttercream frosting if you are interested. 

Lets see how to make this super moist cupcake from scratch.

Check out my eggless, butterless Chocolate cupcake recipe & Banana walnut muffin recipes too !

If you are eager to know the differences between a cupcake & muffin, here you go

• Cupcakes tend to be sweeter than muffins; there are savory muffins such as cornbread.
• Cupcakes are often iced or frosted, whereas muffins tend to have no topping, or a simple crumb topping.
• Cupcakes usually have a head or top no larger than the body of the cupcake; muffins are often encouraged to overflow their baking cup, so that their top is larger in diameter, giving them somewhat of a mushroom shape.
• Cupcakes are almost always, well, cupcake shaped; muffins can be made as just muffin tops.
• Cupcakes are almost never crispy or crunchy; muffins are often encouraged to brown and develop texture, especially on the top.

Eggless vanilla cupcake recipe

Eggless,moist cupcake recipe - Easy to make n bake !

Cuisine: Indian

Category: Baking

Serves: 8 

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 250 ml, 1 tsp = 5 ml Maida/All purpose flour - 1.25 cups ( 1 + 1/4 cup) Baking powder - 1 tsp Baking soda - 1/4 tsp Sugar - 3/4 cup Milk - 1 cup Refined oil - 1/3 cup  Vanilla essence - 1 tsp Vinegar - 1 tbsp ( synthetic vinegar) Salt – a small pinch Choco chips – 2 tbsp

HOW TO MAKE EGGLESS VANILLA CUPCAKE - METHOD

In a wide bowl sieve maida, baking powder & baking soda and a pinch of salt. Add choco chips to it. Mix well and set aside. In another bowl,mix the vinegar & milk. It will curdle slightly (U can replace vinegar with lemon juice. But I used vinegar).To this add oil,sugar and vanilla essence. Mix well till sugar dissolves.  Add the sieved flour to it and mix in one direction. It will become a thick batter. It should flow like a ribbon. If you feel, the batter is too thick, add 1-2 tsp of milk. Do not add more milk because cake will become sticky. Line a muffin tray with muffin papers. Pour the batter till 3/4th of the cup. Preheat the oven in convection mode at 180c. Bake the cupcakes for 15 minutes at 180c. Remove and check it with a tooth pick. If the tooth pick comes out clean, cake is done else keep it for 1-2 minutes more. Do not over bake. Remove the cake from the tray and enjoy with tea !

Note

Add 1-2 tbsp more sugar & extra vanilla essence for more sweetness & flavor. You can bake this as a regular cake instead of cupcakes. I guess it will work. Do not over bake the cake because the outer layer will turn chewy. You can use lemon juice if you don't have vinegar in hand.

Enjoy this easy, spongy cupcake recipe with tea ! Tastes yum !!

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Very Good Recipes Tags: Eggless vanilla cupcake recipe, Eggless cupcake recipe, Vanilla cupcake recipe, eggless vanilla cupcake, eggless vanilla cupcake without condensed milk, cupcake recipes, cake recipes, baking recipes

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Butter Murukku Recipe - Benne Murukku - Vennai Murukku With Video

Butter murukku recipe / Vennai murukku in Tamil and Benne Murukku/ chakli in Kannada is one of the popular South Indian murukku varieties. 

Gokulashtami is around the corner. As I have already shared Vella seedai , Uppu seedai , Kai murukku , thattu vadai and Appam recipes , I wanted to try some other easy neivedyam recipe. Yesterday I came across this super crunchy butter murukku recipe/Benne murukku under easy Diwali snacks recipe.I bookmarked it immediately and tried it on account of Krishna jayanthi. The results were too good. We loved it a lot and the whole box got emptied in minutes. Making kai murukku may be difficult to some of you in this festive season. It needs a lots of practice & patience. In that case, this butter murukku comes to rescue. 

As Lord Krishna is fond of butter, this recipe suits this festival very well. Its so easy to make and you don’t need to prepare soaked & ground processed rice flour or urad dal flour for murukku dough. Just store bought idiyappam flour, roasted gram flour and besan flour would do. I tried this recipe from 7aum suvai by making a small change in the ratio of flours to make white colored murukku. It came out well with crispy, melt in mouth texture. Friends, If you are looking for some easy murukku recipes for this Gokulashtami, Diwali and other festivals you can go ahead with this recipe. You can make it successfully even if you are a beginner. It’s a good tea time snack & for packing kids snacks box. Lets see how to prepare butter murukku recipe with step by step pictures.

Check out my collection of Gokulashtami Recipes HERE

Butter murukku recipe

Crispy,easy butter murukku recipe - For gokulashtami & diwali festivals

Cuisine: Indian

Category: Snacks

Serves: -

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 250 ml Rice flour - 1 cup ( store bought flour/Idiyappam flour) Besan flour/Kadalai maavu - 1.5 tbsp Gram flour/Pottukadalai maavu - 1.5 tbsp Soft Butter - 2 tsp ( at room temp, unmelted) Cumin seeds - 1 tsp Asafetida/Hing - a big pinch Salt and water - as needed Cooking oil - to deep fry

HOW TO MAKE BUTTER MURUKKU METHOD

In a wide bowl, take the rice flour, gram flour, besan flour, butter, salt, hing and cumin seeds.Mix everything well. Add water little by little and make a non sticky dough. Cover the dough till you make murukku. Do not let it dry. Now take the star mould and fill the murukku maker with a ball of dough. Heat oil to deep fry and check the oil temperature by dropping a pinch of dough.If it raises to the top immediately,oil temperature is right.Keep the flame low and press the murukku. Cook in medium flame till the bubbles cease.Fry it patiently else murukku will turn brown with a burnt smell.Remove in a tissue paper using a slotted ladle.Store in an air tight box once its cool down completely. Enjoy with tea/coffee.

Note

As per the original recipe,2 tbsp of besan and 1.5 tbsp of gram flour is used.But I added them in equal ratio to get white colored murukku. Do not replace butter with oil or ghee.As the name says,butter murukku should be made with butter. You can replace cumin with sesame seeds or ajwain.But flavor would vary.

Try this easy murukku recipe and enjoy with tea/coffee !

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Idli Manchurian Recipe - Idly Manchurian - Leftover Idli Recipes

I have tried South Indian style Chilli idli, Idli fry, Kaima idli even idli upma using left over idli.But Idli Manchurian is the one I wanted to make for long time.Yesterday I cooked some extra idlis just to make this manchurian.I made it for my daughter in the evening after she came back from the school.She loved it to the core and showed a big thumbs up.Generally kids love any deep fried snacks.I don’t have to say about the taste of fried idlis.So this recipe would be a sure hit among the kids and adults as well.This recipe is a combo of Indian & Chinese Manchurian recipes.While I was clicking the pictures,I couldn’t resist my temptation to grab some from the plate.It was so flavorful! Do try this idli manchurian recipe for your kids as evening snack.I am sure you won’t even get a single piece to taste.Ok,Lets see how to make fried Idli Manchurian recipe with stepwise pictures.

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Aloo Paneer Bonda Recipe - Potato Paneer bonda - Snacks Recipes

I usually make aloo bonda/potato bonda at home. Recently when I was looking for some snacks recipes in my hand written cook book, I came across this aloo paneer bonda recipe shared by Mrs. Revathy Shanmugam mam in a cookery show. I made some changes in the actual recipe and tried this for my guests. They loved it a lot. Does any kid say no to a snacks with paneer and potato combo??.

Yeah, this potato paneer bonda recipe was a super hit among the kids and elders as well. Try this recipe for your kids in this evening when they are back from school.They would ask you more. It’s a good tea time snack. It can be relished with tomato sauce. You can make many variations in this recipe as per your wish. So let me share my recipe of making aloo paneer bonda recipe.

Don’t forget to check out my daughter’s favorite Instant mangalore bonda recipe, besan flour bonda & Onion bajji recipe.

Aloo paneer bonda recipe

Aloo Paneer Bonda Recipe - Kids friendly evening snacks

Cuisine: Indian

Category: Snacks

Serves: 12

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

For masala 1 cup = 250 ml Grated paneer - 1 cup Boiled potato - 2 nos ( medium size) Cooking oil - 1 tbsp Cumin seeds - 1/2 tsp Big onion - 1 no ( finely chopped) Ginger&garlic paste - 1/4 tsp Red chilli powder - 1 tsp Turmeric powder - 1/8 tsp Garam masala powder - 1 tsp Coriander leaves - to garnish Lemon juice - few drops Salt - as needed For bonda batter Besan flour - 1/2 cup Rice flour - 3 tbsp Cooking soda - 1/8 tsp Red chilli powder - 1/2 tsp Ginger & Garlic paste - 1/2 tsp Salt - as needed Water - 1/2 cup + 2 tbsp more if needed  Cooking oil - to deep fry

HOW TO MAKE ALOO PANEER BONDA - METHOD

Pressure cook the potatoes and peel the skin. Mash it well. Set aside. Grate paneer. Chop the onions finely. Heat oil in a pan and splutter cumin seeds. Add the onions and saute till transparent. Add g&g paste and saute till raw smell goes off. Now add the red chilli powder, turmeric powder, garam masala powder. Add the grated paneer, mashed potato and mix well. No need to add water. Mix well so that masala is coated well. Lastly add the lemon juice and coriander leaves. Now allow the masala to cool down and make balls of small lemon size. For making bonda batter take the besan, rice flour, red chilli powder, g&g paste, salt, cooking soda and mix well. Add water to make a thick batter. The consistency of batter should not be too thick or too thin. It should fall like a thick ribbon. I used 1/2 cup + 2 tbsp water. Take this as an approx measure. Heat oil to deep fry. Check the temperature of oil by dropping a pinch of batter. If it rises immediately, oil temperature is right. Now take a dough ball and dip in the bonda batter. Drop it in the oil immediately. Drop 3-4 balls in one batch. Cook until golden brown by turning the bonda whenever needed. Keep the flame medium. Drain the bonda in a tissue paper. Serve with coconut chutney or tomato sauce ! Enjoy !

Note

Do not add more rice flour. Usually besan and rice flour should be added in the ratio of 3:1 to get a thick coating. But here I used little more rice flour to maintain crispiness. You can follow the same batter recipe for making bajii too. Replace ginger&garlic paste with hing. Potato is used as a binding agent for the dough. You can skip adding potatoes and use little corn flour and maida to make the tight dough.

Try this kids friendly evening snack for your daughter and son after they are back from school. Enjoy your tea time !

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