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Showing posts with label KIDS SNACKS. Show all posts
Showing posts with label KIDS SNACKS. Show all posts

October 27, 2020

5 Flavored Popcorn Varieties Recipes - Popcorn Recipes

Flavored popcorn recipes

Recent days, I have been trying out theater style, varieties of flavored popcorn recipes for our weekend evening snack. I have recently shared sweet flavored caramel popcorn recipe with video. Following that, I tried these 5 popcorn varieties with different flavors. I have given sweet flavored and savory flavored popcorn recipes like masala popcorn, tomato popcorn, salted popcorn, butter popcorn and chocolate flavored popcorn. Everything came out very well. Raksha loved it very much.

Among all these flavors, we loved chocolate flavored popcorn and masala popcorn the most.Tomato popcorn and chocolate popcorn should be consumed immediately as it turns soggy soon. You can store the other popcorn varieties up to 2 days and enjoy. Even if it turns soggy, you can reheat it in a hot tawa or cook in microwave oven for few seconds. Friends, do try these theater style flavored popcorn varieties recipe at home for your game nights and movie nights. Enjoy !

5 flavored popcorn varieties


5 flavored popcorm varieties

Make these 5 different flavored popcorn varieties recipes at home and enjoy !


 
Cuisine: Indian
Category: Snacks
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 
Butter popcorn recipe (1 cup = 250ml)
  • Raw popcorn kernels - 1/2 cup
  • Butter - 2 tbsp
  • Salt - 1/4 tsp
Chocolate popcorn recipe
  • Butter popcorn - 1 cup
  • Butter - 1/2 tbsp
  • Hershey's chocolate syrup - 1 tbsp
  • Vanilla essence - 1/4 tsp
      Salted popcorn recipe
      • Raw popcorn kernels - 1/2 cup
      • Cooking oil - 2 tbsp
      • Turmeric powder - 1/2 tsp
      • Salt - as needed
      Masala popcorn recipe
      • Salted popcorn - 1 cup
      • Cooking oil - 1 tbsp
      • Red chilli powder - 1/2 tsp
      • Chat masala powder - 1/2 tsp
      Tomato popcorn recipe
    • Salted popcorn - 1 cup
    • Cooking oil - 1/2 tbsp
    • Tomato sauce - 1 tbsp
    • Red chilli powder - 1/4 tsp
      • HOW TO MAKE FLAVORED POPCORN RECIPES
        1. How to make butter popcorn: Heat butter in a heavy bottomed pan or cooker base.
        2. Add popcorn kernels and salt. Mix well to coat butter.
        3. Saute till popcorn starts to pop. Keep the flame medium high.
        4. Cover with a lid leaving some gap and let it pop completely. Shake the cooker with a lid once or twice in the middle for even popping. Reserve a bowl of butter popcorn and store the remaining in an air tight box after its warm.
        5. How to make chocolate popcorn : Heat butter in kadai or pan. Add chocolate syrup and vanilla essence. Mix quickly and add the reserved butter popcorn. Mix well to coat the sauce and switch off the flame. Serve immediately !
        6. How to make salted popcorn : Heat oil in a cooker base. Add salt and turmeric powder.
        7. Add corn kernels and saute till it starts to pop. Cover the cooker with a lid leaving some gap. Let it pop completely. Shake the kadai once or twice in the middle.
        8. After it pops, switch off the flame. Reserve 2 cups of popcorn and set aside.
        9. How to make masala popcorn : Heat oil in a kadai. Lower the flame and add red chilli powder, chat masala powder. Mix well and add one cup of salted popcorn. Mix well and switch off the flame. Serve and enjoy !
        10. How to make tomato popcorn : Heat oil in a kadai. Add the tomato sauce, chilli powder. Mix well and add the salted popcorn. Toss it well and serve immediately for best taste. Enjoy !
        METHOD - STEP BY STEP PICTURES

          Butter popcorn
        • HOW TO MAKE BUTTER POPCORN : Melt butter in a heavy bottomed pan, add little salt and mix well. Add raw popcorn kernels, mix well to coat it with the butter.

        • Butter popcorn
        • Saute till it starts to pop. Cover with a lid partially with a little gap and keep cooking until it pops completely. Shake the cooker with the lid once or twice in the middle. Switch off the flame after the popping sound stops. Remove a bowl of popcorn and set aside. Store the remaining in an airtight box and use up to 2 days. 
        • Butter popcorn


            Chocolate popcorn
          • HOW TO MAKE CHOCOLATE POPCORN : Heat and melt butter. Add the chocolate sauce and vanilla essence in low flame. Mix well. Now add the reserved 1 cup of popcorn and mix well to coat the sauce. Switch off the flame and serve immediately for best taste else it turns soggy after sometime. Chocolate popcorn


            Salted popcorn
          • HOW TO MAKE SALTED POPCORN : Heat oil in a pressure cooker base. Lower the flame and add turmeric powder, salt. Add raw popcorn kernels and mix well to coat with oil. Increase the flame to high and saute till it starts to pop up. As soon as the popcorn starts to pop, cover the cooker with a lid partially leaving some gap.
          • Salted popcorn

          • Shake the cooker once or twice in the middle. Switch off the flame after it pops completely. Reserve 2 to 3 cups of popcorn to make tomato popcorn and masala popcorn. Store the remaining in an airtight box and use up to 2 days.
          • Salted popcorn 


            Masala popcorn
          • HOW TO MAKE MASALA POPCORN : Heat oil in a kadai. Lower the flame completely and add red chilli powder, chat masala powder. Mix quickly without burning the powders. Add the roasted salted popcorn and mix well to coat the masala. Switch off the flame and serve hot. Enjoy !
          • Masala popcorn


              Tomato popcorn
            • HOW TO MAKE TOMATO POPCORN : Heat oil in a kadai. Add tomato sauce, chilli powder and mix quickly. Add 1 cup of salted popcorn and mix well to coat the sauce. Switch off the flame and serve immediately for best taste. Remember, tomato popcorn turns soggy. So consume it immediately.
            • Tomato popcorn

              Enjoy !

            Note

            • Tomato popcorn and chocolate popcorn becomes soggy in sometime. So consume it immediately.
            • For reheating butter popcorn and salted popcorn, you can heat a kadai. Add the popcorn, toss for few minutes and switch off the flame. Let it be in the hot kadai till it becomes crispy. Then remove and serve.
            • Butter popcorn and salted popcorn stays good for 2 to 3 days if stored and handled properly.

            Try and enjoy these 5 flavored popcorn varieties at home !

            popcorn varieties


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            September 23, 2020

            Spicy Roasted Chickpeas / Chana In Air fryer–Indian Air fryer Recipes

            roasted chickpeas in air fryer

            After a long time, I am sharing an air fryer recipe in Indian style. Yes this is Indian style roasted chickpeas (roasted kabuli chana) sprinkled with chat masala, red chilli powder, aamchur powder and salt. I used to buy Haldirams roasted moong dal, masala chana and green peas. Its Raksha’s favorite too. Recently when I was talking to my friend Shalini, she was suggesting me to post some interesting, Indian recipes in air fryer. She also told me to start with this easy, roasted chickpeas in air fryer. Its a great recipe for weight watchers too. I used my Bajaj air fryer. If you don't have an air fryer, you can use your convection oven.

            I followed this recipe from my forking life. When I tried it, I was so excited to see the super crispy chickpeas/ chana with a nice masala flavor. Its spicy taste and flavor reminded me the roasted green peas we used to buy in cinema theaters when I was young. Sendhil loved it a lot and he is munching it everyday for post lunch snacks. Its a low calorie, healthy snack that is ideal for kids and husband’s snacks box. Its a guilt free snack too. Its stays good for a week or two if stored properly. Friends, do try this healthy, Indian style roasted chana in air fryer with less oil. I am sure you will love it. Lets check out how to make it with step by step pictures.



            Roasted chickpeas in air fryer


            Roasted chickpeas in airfryer

            Roasted chickpeas/ chana in air fryer with less oil for evening snacks.


             
            Cuisine: Indian
            Category: Snacks
            Serves: 2
            Prep time: 10 Minutes
            Cook time: 20 Minutes
            Total time: 30 Minutes
             
            1 cup = 250ml
            • Chickpeas / Kabuli Chana / kondakadalai - 2 cups
            • Cooking oil - few tbsp as required
            For masala mix/ spice mix / seasoning
            • Red chilli powder - 1 tsp
            • Chat masala - 1 tsp
            • Aamchur powder – 1/2 tsp
            • Turmeric powder - 1/2 tsp
            • Salt - as needed
            HOW TO MAKE ROASTED CHICKPEAS IN AIR FRYER
            1. Wash and soak chickpeas/chana in sufficient water for 8 hours or overnight.
            2. Drain the water completely and take 1 cup of soaked chana.
            3. Make the masala spice mix by mixing all the spice powders and salt.
            4. Spread 1 cup of chana. Set the timer to 15 minutes at 200c.
            5. Remove the basket after 5 minutes. It becomes completely dry in the first 5 minutes.
            6. Drizzle few drops of oil and mix well.
            7. Continue cooking for 10 minutes by shaking the tray in every 5 minutes.
            8. After 13 minutes, chickpeas would have been roasted well and crispy.
            9. Add 1/2 tsp spice mix powder and air fry for remaining 2 minutes.
            10. Check for taste and crispness. If not crispy, roast for 2 more minutes. Mine took around 18 minutes.
            11. Once done, transfer to a bowl. Add 1 tsp spice mix required for this batch and shake well. Cool down and store in a box.
            12. Air fry the next batch of chickpeas in the same procedure.
            13. Spicy roasted chick peas is ready. You can store and enjoy it for a week.
            METHOD - STEP BY STEP PICTURES
            • Wash and soak 2 cups of chickpeas in a wide bowl adding sufficient water. Soak it for 8 hours or overnight.

            • Chickpeas increases in quantity after soaking. Drain the excess soaked water completely and set aside. Take 1 cup of soaked chickpeas and set aside.
            • Take the air fryer basket and spread 1 cup of chana. Do not crowd them. Spread it well. Now close the air fryer basket and set the timer to 15 minutes. Keep the temperature at 200 degree c / 390 degree F.
            • After 5 minutes, open the basket. Chana would have dried completely. Now drizzle few drops of oil and shake it well to spread the oil over the chickpeas.
            • In the mean time, take a bowl. Mix red chilli powder, turmeric powder, salt, aamchur powder, chat masala to make the spice mix / seasoning mix. Cook for the remaining 10 minutes, by shaking it for every 5 minutes. Total cooking time is 15 minutes.
            • When there is about 2 minutes left, add 1/2 tsp of spice mix. Shake well and cook for the remaining 2 minutes. Adding less spice powder and cooking for 2 minutes at the end helps to roast the chickpeas without having the spice mix burnt or fall off from it. 
            • After 17 minutes, check for taste and crispness of chana. If its not crispy, roast for 2 to 3 minutes more. Mine took 18 minutes. So keep an eye after 15 minutes to prevent over roasting.
            • Make sure chickpeas is not burnt by over cooking. Once done, transfer the roasted chana to a bowl. Add the remaining spice mix required for this batch. If needed you can drizzle a tsp of cooking oil to coat the spice mix with chana. Cool down and then store in an air tight box. 
            • Follow the same steps and roast the remaining soaked chana. Store them after cooling down and enjoy up to 2 weeks. It stays crispy.

              Enjoy with tea/ coffee or pack it for your kids and husband’s snacks box !

            Note

            • After soaking, drain the water completely. No need to spread the chana and dry in open air. It becomes dry by cooking in air fryer in 5 minutes.
            • Roasting time of chana differs based on the model of air fryer. Mine took around 18 minutes for first batch. So keep an eye after 15 minutes.
            • Do not add all the spice mix while the chana is roasting. It gets burnt. So a little quantity of spice mix/seasoning at the end of cooking and add the remaining after transferring to the bowl.
            • For variations, you can make seasoning with garlic powder, pepper powder etc.


            Do try this easy, healthy, air fryer roasted chana and enjoy !

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            June 23, 2020

            Bread Butter Jam Toast / Sandwich Recipe

            Bread butter jam

            Bread Butter Jam Recipe is the simplest and the basic sandwich recipe even a kid can make it easily. Usually kids make this for fireless cooking in school competitions.  I still remember this was my breakfast during our honey moon in Srilanka in a Five star hotel😀.

             Here in Bangalore, I have tasted bun butter jam in small sandwich shops and I just love it. Today I made the same using fresh bread slices. I think most of the moms pack this bread butter jam for their kids school lunch box or snacks box as it can be prepared easily under few minutes. In my case, I have never packed this for Raksha as she is not a big fan of jam based recipes. Somehow she hates the sweet taste in store bought jams. But myself and Sendhil likes to have it once in a while for our breakfast during weekends.

            So last Sunday, I made this for ourselves and plain bread toast with butter for Raksha which is her favorite. As we all know, the plain bread butter jam is not a healthy choice for kids. Consuming it once in a while is not an issue but I won’t recommend to eat it regularly. So, to make it more healthy and interesting, we can add some toppings like chopped nuts, sliced fruits, sliced avocado, cheese etc.

            You can play with your imaginations and do it based on your kids likings. You can serve it raw or toast it as I did. Tastes good in either ways. But use fresh or 1 day old bread slices for best taste. Now lets see how to make the simple and basic bread butter jam recipe with step by step pictures.

            Do check out my other sandwich recipes too !

            Bread butter jam toast

            Bread Butter Jam Recipe


            Bread Butter Jam Recipe

            Bread Butter Jam Recipe for quick breakfast or snacks.



            Cuisine: Indian
            Category: Sweet
            Serves: Serves 3
            Prep time: 5 Minutes
            Cook time: 5 Minutes
            Total time: 10 Minutes



            INGREDIENTS

            • Milk bread or brown bread - 9 slices
            • Mixed fruit jam - as needed ( I used Kissan jam)
            • Butter at room temperature - as required
            • Butter - to spread on the tawa (If toasting)
            For additional toppings
            • Sliced, mixed fruits
            • Chopped nuts
            • Chopped avocado
            • Peanut butter instead of plain butter
            HOW TO MAKE BREAD BUTTER JAM
            1. To make bread butter jam, take 3 fresh bread slices.
            2. Apply jam on one slice and butter on other. Cover it to make a sandwich.
            3. Take the 3rd bread slice and apply jam in it.
            4. Cover it to make a layered sandwich with 3 bread slices.
            5. You can cut and serve as such OR toast it. For this, apply butter on a hot tawa.
            6. Toast the bread butter jam both the sides and serve hot !
            METHOD - STEP BY STEP PICTURES

            • To make bread butter jam, take 3 fresh bread slices. Apply jam on one slice, butter on the other.

            • Place the buttered slice over the jam slice and cover it. Take the 3rd bread slice and apply the jam.
            • Bread butter jam recipe
            • Cover it to make a 3 layer sandwich. Now you can cut them into two halves as shown in the cover picture OR toast it following the next step. 
            • Bread butter jam recipe
            • To toast the bread butter jam, heat a dosa tawa and apply butter on it. Toast both the sides in low to medium flame by flipping it whenever needed.
            • Bread butter jam recipe
            • Remove and cut into two or four pieces. Serve hot !Bread butter jam recipe

            Note

            • I used Kissan mixed fruit jam. You can use any other flavor or homemade jam too.
            • Instead of jam, you can try to use sweetened fruit pulp too. 
            Make this easy, yummy bread butter jam and enjoy !
            Bread butter jam recipe


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            June 1, 2020

            How To Make Caramel Popcorn Recipe On the Stove With White Sugar - Popcorn Without Corn Syrup/ Brown Sugar

            Caramel popcorn is our favorite go to snacks in theater and malls. Usually I buy and make readymade salted popcorn at home. But caramel popcorn and masala popcorn were in my try list for long time. Recently I tried this homemade caramel popcorn on the stove with white sugar using few packets of Act 2 popcorn. I have always thought making caramel popcorn at home is difficult as it needs brown sugar, corn syrup and its mandatory to be baked in an oven.

            But all my thoughts went wrong when I came across this recipe in Cooking Shooking YouTube channel. This is one of the best caramel popcorn recipe. Its an easy to make, stove top caramel popcorn recipe without using brown sugar,  corn syrup and oven. All you need is sugar, butter and vanilla essence.  Its a 3 ingredient caramel popcorn recipe. Though its my first attempt, it came out so well, crunchy and perfectly sweet in taste. My house was completely filled with the aroma of caramelized sugar mixed with vanilla flavor which was so good.

            Above all, this recipe doesn’t need baking. Friends, do try this yummy caramel popcorn at home easily and share your feedback with me. Ok, lets see how to make caramel popcorn recipe without oven, corn syrup and brown sugar with step by step pictures and video.



             


            How To Make Caramel Popcorn Recipe


            How To Make Caramel Popcorn Recipe

            How To Make Caramel popcorn recipe without oven, corn syrup and brown sugar.



            Cuisine: Indian
            Category: Sweet
            Serves: Serves 4
            Prep time: 10 Minutes
            Cook time: 20 Minutes
            Total time: 30 Minutes



            INGREDIENTS
            1 cup = 250ml
            • Popcorn – 1/4 cup (I used Salted Act 2 popcorn)
            • White Sugar – 1/2 cup
            • Unsalted Butter – 1 tbsp
            • Vanilla essence - 1/2 tsp
            • Water – Few drops
            • Baking soda – 1/8 tsp
            HOW TO MAKE CARAMEL POPCORN ON THE STOVE WITH WHITE SUGAR
            1. Unpack the readymade popcorn and add to a heavy bottomed kadai or pressure cooker.
            2. Saute in high flame for a minute. When it starts to pop, close the vessel with a lid partially.
            3. Let it pop. Shake the vessel back and forth in between to pop it completely. Switch off the flame once its done.
            4. Transfer the popcorn to a plate. Heat the kadai again adding sugar and butter.
            5. Mix well to melt the sugar and butter. After the sugar is melted completely, lower the flame.
            6. Keep mixing till the color of sugar turns golden brown and caramelize. Add vanilla essence and switch off the flame.
            7. Add baking soda and mix well. Syrup becomes light and frothy.
            8. Add the popcorn and mix well to coat them.
            9. Transfer to a plate lined with butter paper and let it become warm.
            10. Break the clumped ones gently using your hands and serve immediately for best taste.
            11. Store in an air tight box and use it within 2 to 3 days.
            12. To keep it more crunchy for long time, you can bake the caramelized popcorn in an oven at 180c for 10 minutes.
            METHOD - STEP BY STEP PICTURES
            • Heat a heavy bottomed kadai or pressure cooker. Unpack the readymade popcorn packet. I added 1/4 cup of raw popcorn kernels. If you don't have popcorn packet, use maize kernels/ dried corn kernels you get in the market.
            • Heat  2 to 3 tbsp oil in a pressure cooker bottom. Add 1/4 cup of corn kernels, mix well. Then proceed as mentioned below.   

            • Keep the flame high and Saute quickly for a minute. Popcorn starts to pop. Cover the vessel with a lid immediately. Keep the flame medium and shake the kadai back and forth to pop the corn kernels completely.

            • Once the popcorn is ready switch off the flame. Transfer the hot popcorn to a plate. Set aside.

            • Heat sugar and soft butter in a kadai. Let the sugar melts in butter. Keep the flame completely low and mix till sugar changes to golden brown in color.
            • Add vanilla essence, mix well and switch off the flame. Add baking soda and mix till the syrup becomes frothy and light. Do the process quickly. Do not burn the syrup. Beginners, please keep the flame low during caramelization process.

            • Now add the popcorn and mix it from the bottom and toss gently to coat the syrup with popcorn. Transfer it to a plate lined with butter paper. (Optionally you can bake in a preheated oven for one hour by mixing it once in 15 minutes to make super crunchy popcorn. But I skipped this step). Let it become warm.
            • Break the lumped ones into pieces and enjoy immediately. Store the remaining in an air tight bottle and use it within 2 days.

            • Enjoy !

            Note

            • Do not add more sugar. The ratio of popcorn kernels and sugar is 1:2.
            • Do the syrup process in low flame to avoid burning.
            • If you burn the syrup, taste will spoil.
            • Do not skip vanilla essence. It adds a great flavor.
            • Popcorn turns soggy if you expose in air for long time. So keep it closed in an air tight box. 
            Friends, do try this easy, yummy caramel popcorn at home. You will love it.

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            May 22, 2020

            Egg Drop Biscuits Without Oven / Kerala Mutta Biscuit / Bean Biscuits / Coin Biscuit Recipe

             Egg biscuits recipe

            Today’s recipe is a bakery style, my childhood favorite egg biscuit which is called by different names such as egg drop biscuits, mutta biscuits, bean biscuits, coin biscuit, baby biscuit , button biscuit etc. I never knew this biscuit is popular in Kerala bakery. When I was young, my dad used to take me to a small bakery near my house in Salem, Tamil nadu. My mom and sister used to buy shrewsburry biscuits i.e Nankhatai and coconut bun whereas my choice is this humble and cute egg drop biscuit. I used to call this as button biscuit or yellow biscuit. I buy a big pack and eat it all alone without sharing with anyone at home😉.

            Its so addictive !! I love its mild sweetness, cute looks with an awesome vanilla flavor. Even now whenever I visit Lakshmi bakery in Salem, I never forget to pick a pack of this egg drop biscuits. Nowadays we get this egg drop biscuits in different flavors like chocolate, orange, pineapple, mango etc. But I like this original vanilla flavored ones.

            During this lockdown period, I came across this mutta biscuit recipe in my Facebook and Instagram feeds. Being a vegetarian, I was hesitant to use egg in my kitchen to bake this biscuit. I also asked few people to suggest eggless options for this biscuit but majority of the answers were NO. Finally I made up my mind and tried this recipe for the first time yesterday.

             I referred so many Youtube videos and Shravskitchen for this recipe. I took Raksha’s help for shaping the biscuits and baked it successfully. Even though its my first attempt, it came out so well. It can be prepared easily even if you are a beginner in baking.You can make it without oven too. So In this post, I have discussed how to make this egg drop biscuits with and without oven. I tried both at the same time. Results were equally good.

             In fact biscuits made in stove were more crispy than oven ones. Ok friends, lets see how to make this cute and yummy egg biscuit with step by step pictures.
            Egg biscuits without oven


            Egg Biscuits / Kerala Mutta biscuit


            Egg Biscuits / Kerala Mutta biscuit

            Egg Biscuits / Kerala Mutta biscuit also known as bean biscuits, coin biscuits, button biscuit and baby biscuits recipe with and without oven.



            Cuisine: Indian
            Category: Cookies
            Serves: 100
            Prep time: 10 Minutes
            Cook time: 20 Minutes
            Total time: 30 Minutes



            INGREDIENTS
            1 cup = 240ml
            • All purpose flour / Maida - 3/4 cup
            • Baking powder - 1/2 tsp
            • Eggs / Mutta - 2
            • Powdered sugar - 5 tbsp ( little less than 1/2 cup)
            • Vanilla essence - 1 tsp
            • Melted butter - 2 tbsp
            • Turmeric powder – 1/8 tsp
            • Zip lock cover / Piping bag / Milk cover – 1
            HOW TO MAKE EGG BISCUITS / MUTTA BISCUITS
            1. In a mixing bowl, break 2 eggs. Beat for a minute. 
            2. Add melted butter, vanilla essence and powdered sugar.
            3. Mix well. Sieve maida,turmeric powder and baking powder.
            4. Add to the egg mixture and mix gently to make a dough.
            5. Take a zip lock cover or piping bag and spread in a tumbler or mug.
            6. Pour the batter and fill it. Make a cone and cut the end of zip lock cover to make a small hole.
            7. Take a baking tray lined with butter paper. Drop the dough into small rounds.
            8. To make the egg biscuits without oven, heat a kadai in high flame for 5 minutes.
            9. Lower the flame completely. Place the baking plate over the kadai and cover it with a lid.
            10. Cook for 10 minutes in very low flame till the bottom of biscuit turns golden in color.
            11. Switch off the flame. Remove the plate and rest for 2 minutes. Remove the biscuits using a knife.
            12. Transfer to a plate and cool down to become crispy. Enjoy.
            13. To make the egg biscuit in oven, preheat oven in 180c. Bake for 10 to 15 minutes in 180c.
            14. Remove the tray once the edges of biscuit turns golden. Remove the biscuits and spread in a plate to cool down.
            15. It becomes crispy once its cooled down completely.
            METHOD - STEP BY STEP PICTURES
            • Break 2 eggs in a wide mixing bowl. Beat for a minute. Add melted butter, vanilla essence and powdered sugar. Mix well without lumps.
            • Egg biscuit
                Egg biscuit
                 

              • Sieve maida, baking powder and turmeric powder. Add to egg mixture and mix gently to make a dough.
              • Egg biscuit
              • Dough should not be too thick or thin. It should fall like a thick ribbon. Take a zip lock cover or piping bag or milk cover.

              • Fill with dough and twist to make a cone. Cut the bottom end and make a small hole in the zip lock cover.
              • Egg biscuit  Egg biscuit
              • Take a baking tray and line with butter paper. Pipe in small balls shapes as shown in the figure below. Do not make it big because this biscuit expands and flatten while baking.
              • Egg biscuit
              • To make this biscuit without oven, pre heat a  empty kadai in high flame for 5 minutes. Once it starts to become smoky, lower the flame completely and place the baking tray with biscuit.
              • Cover the kadai with lid and cook in very low flame for 10 to 12 minutes till the edges of biscuits turn golden in color. Switch off the flame and remove the tray from kadai. Rest it for few minutes and try to remove the biscuit with a knife.
              • Egg biscuit
              • Cool down completely to become crispy because it tastes soft while hot or warm. It has to cool down to become crispy and hard. If you feel its still soft to eat or touch, you should bake for few more minutes.  Store in a box and enjoy for a week.
              • Egg biscuit
              • For baking in oven, preheat the convection oven in 180c. Place the baking tray with biscuit dough and bake for 10 to 15 minutes in 180c . Switch off when the edges of biscuit turn golden brown. Mine took 12 minutes. Remove the tray and cool down to become crispy. Enjoy.

              • NOTE : If you feel the biscuit is soft to touch, you have to bake / cook for another few minutes. Cooking time depends on the oven or the vessel you use in stove.

              • Enjoy !

              Note

              • You can cook the biscuit in an empty preheated kadai. I din’t use powdered salt here. If you wish you can spread one inch thick powdered salt and pre heat it. Always use a old kadai for baking.
              • Adjust the quantity of sugar as per your taste. This biscuit has a mild sweet taste. So this quantity was perfect for me.
              • Do not skip butter.
              • I haven’t tried this biscuit with wheat flour.
              • Adjust the quantity of vanilla essence as per the need. Original recipe called for 1/2 tsp but I used to 1 tsp to suppress the smell of eggs.
              • For variations, you can add a tsp of chocolate powder to a portion of the dough and make chocolate egg drop biscuits. 
              • For making pineapple, orange or mango flavored biscuits, replace vanilla essence with the respective essence. Add few drops and check the flavor. 

              Do try this yummy, kids friendly, egg biscuit recipe and share your feedback with me.
              Kerala mutta biscuit
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