Category Archives: Recipe for Kids

Moong dal Cheela recipe – Moong Dal Chilla Vegetarian Recipe

Moong dal Cheela recipe video – Moong Dal Chilla Vegetarian Recipe

Moong  Dal cheela is a delicious variation from the usual besan cheela. You can enjoy it at breakfast or have it to satisfy your hunger pangs. You can also pack it in kids lunch box.

Here is an easy step by step recipe with pictures to make yummy and vegetarian Moong dal cheela.  Fold the cheela and put it in kids lunch box with sweet tomato chutney or green coriander chutney for a fun meal. Enjoy


Directions:

Getting ready:

Soak the moong dal in water for 2 hours. Later, grind the soaked moong dal to make a thick paste.

moong dal cheelaMaking:

Put the moong dal paste into a big bowl. Add some ginger, salt and green coriander to the paste. Mix all the ingredients well. You can add chilli if desired.

moong dal cheela

Add little water and mix it well to make a pouring consistency batter. The batter should be a little thin in consistency than that of the pakora batter or somewhat similar to the idli batter.

moong dal cheela

Place a pan to heat on the gas flame. Pour half a teaspoon of oil to the pan. Spread it evenly on all sides of the pan with a spatula. Pour a spoonful of batter mix to the pan and spread it well across the edges to make a cheela.

moong dal cheela

Pour some oil all around the sides and upon the cheela. Once the cheela is roasted well on one side, flip it sides to toast the other side.

moong dal cheela

As the cheela become golden brown from another side as well, transfer it on a plate and likewise prepare the rest of the cheelas.

moong dal cheelaServing:

Fold the cheela and put it in kids lunch box with sweet tomato chutney or green coriander chutney.

Suggestion

  • If the pan is greasy then there is no need to pour the oil to the pan before making the next cheelas.

Moong dal Cheela recipe - Moong Dal Chilla Vegetarian Recipe moong dal cheela
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Moong dal – ½ cup
  • Oil – 2 to 3 tbsp
  • Ginger baton – 1 inch (grated)
  • Salt – ½ tsp or to taste
  • Green Coriander – 2 to 3 tbsp (finely chopped)
Instructions
  1. Soak the moong dal in water for 2 hours. Later, grind the soaked moong dal to make a thick paste.
  2. Put the moong dal paste into a big bowl. Add some ginger, salt and green coriander to the paste. Mix all the ingredients well. You can add chilli if desired. Add little water and mix it well to make a pouring consistency batter. The batter should be a little thin in consistency than that of the pakora batter or somewhat similar to the idli batter.
  3. Place a pan to heat on the gas flame. Pour half a teaspoon of oil to the pan. Spread it evenly on all sides of the pan with a spatula. Pour a spoonful of batter mix to the pan and spread it well across the edges to make a cheela.
  4. Pour some oil all around the sides and upon the cheela. Once the cheela is roasted well on one side, flip it sides to toast the other side. As the cheela become golden brown from another side as well, transfer it on a plate and likewise prepare the rest of the cheelas.
  5. Fold the cheela and put it in kids lunch box with sweet tomato chutney or green coriander chutney.

 

Palak Paneer Sandwich Vegetarian Recipe – Spinach Sandwich Filling

Palak Paneer Sandwich Vegetarian Recipe – Spinach Sandwich Filling

You might have had the usual sandwich quite many times. Try lip smacking Palak Paneer Sandwich. This easy to make sandwich recipe not only tastes delicious but is a hot favorite among kids and youngsters.  You can also serve it to guests at a tea party or gathering.

Here is a step by step recipe with pictures to make yummy Palak paneer Sandwich.  Make mouth-drooling and nutritious palak paneer sandwiches  and serve them steaming hot along with any chutney or piping hot cup of tea or coffee. Enjoy!

Directions

Making:

Place a pan on flame and pour some butter into it. When the butter melts, add chopped spinach into it along with salt and black pepper powder into it. Mix everything really well and saute the spinach for a while.

Spinach sandwich filling

Now add the sweet corns into the spinach and mix it really well. Cover the pan and cook it for 2-3 minutes on low flame.

Spinach sandwich filling

2-3 minutes are over, spinach has sauteed aptly. Crumble the paneer and add it directly into the pan followed by roasted cumin powder. Mix them well and saute everything for a while until the water gets evaporated and the stuffing becomes dry.

Spinach sandwich filling

After a while, water will get evaporated. Turn off the flame, squeeze the lemon into it and mix it well. Stuffing is now ready.

Spinach sandwich filling

To make sandwiches, take a bread slice and apply some butter on it. Then put a layer of stuffing on the bread and top it up with another bread slice. Press it gently and place it on a plate. Likewise, stuff the rest of the sandwiches. To make 4 sandwiches, divide the stuffing into 4 equal portions.

Spinach sandwich filling

Place the stuffed sandwiches on the sandwich maker, put the lid on and roast the sandwiches for 4-5 minutes.

Spinach sandwich filling
After 4-5 minutes, open the sandwich maker. Sandwiches have turned golden brown from both the sides and transfer them on a plate. Palak paneer sandwiches are now ready to serve.

Spinach sandwich fillingServing:

Cut these mouth-drooling and nutritious palak paneer sandwiches into triangles and serve them steaming hot along with any chutney or piping hot cup of tea or coffee. Enjoy!

Spinach sandwich filling

Palak Paneer Sandwich Vegetarian Recipe - Spinach Sandwich Filling
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread slices – 10
  • Spinach – 2 cups (finely chopped)
  • Sweet corns – 1 tbsp
  • Paneer – 100 grams
  • Butter/ghee – 2 tsp
  • Salt - ½ tsp
  • Roasted cumin powder - ½ tsp
  • Black/white pepper powder - ¼ tsp
  • Lemon - ½
Instructions
  1. Place a pan on flame and pour some butter into it. When the butter melts, add chopped spinach into it along with salt and black pepper powder into it. Mix everything really well and saute the spinach for a while.
  2. Now add the sweet corns into the spinach and mix it really well. Cover the pan and cook it for 2-3 minutes on low flame.
  3. -3 minutes are over, spinach has sauteed aptly. Crumble the paneer and add it directly into the pan followed by roasted cumin powder. Mix them well and saute everything for a while until the water gets evaporated and the stuffing becomes dry.
  4. After a while, water will get evaporated. Turn off the flame, squeeze the lemon into it and mix it well. Stuffing is now ready.
  5. To make sandwiches, take a bread slice and apply some butter on it. Then put a layer of stuffing on the bread and top it up with another bread slice. Press it gently and place it on a plate. Likewise, stuff the rest of the sandwiches. To make 4 sandwiches, divide the stuffing into 4 equal portions.
  6. Place the stuffed sandwiches on the sandwich maker, put the lid on and roast the sandwiches for 4-5 minutes.
  7. After 4-5 minutes, open the sandwich maker. Sandwiches have turned golden brown from both the sides and transfer them on a plate. Palak paneer sandwiches are now ready to serve.
  8. Cut these mouth-drooling and nutritious palak paneer sandwiches into triangles and serve them steaming hot along with any chutney or piping hot cup of tea or coffee. Enjoy!

 

How to Make Pizza Without Yeast – Easy No yeast Pizza Recipe

How to Make Pizza Without Yeast – Easy No yeast Pizza Recipe

Now you can make an Easy no yeast pizza with very less efforts. The ultimate question of How to make pizza without yeast has now been solved. Yeast is used as a leavening agent in baked recipes but now you can make pizza without it too. I am sure kids will relish eating their favorite pizza and will finish it in no time.

Here is an easy step by step recipe with pictures to make yummy and easy no yeast pizza  and surprise everyone. Serve this tempting and cheesy pizza without yeast steaming hot along with tomato sauce or green coriander chutney. You can also use paneer, mushrooms, onion, tomato, baby corn as pizza topping if desired.  Enjoy!

Directions

Getting ready:
Evenly grease a baking tray with some oil.

No yeast pizza
Grate the mozzarella cheese manually with a grater in a bowl.

No yeast pizzaMaking:

Take refined flour in a big mixing bowl and add curd, sugar, baking soda, salt and 2 tsp olive oil into it. You can use any other cooking oil instead of olive oil. Mix all the ingredients really well.

No yeast pizza

Now add lukewarm water in small portions and knead soft dough. Grease the hand with some oil and knead the dough until it gets smooth. Dough is ready, less than ¼ cup of water is used to knead the dough.

No yeast pizza

Place the dough on the greased baking tray and flatten it into 1/3 cm thick pizza with fingers or rolling pin.

No yeast pizza

Now spread some oil on the pizza base then cover it with thin layer of pizza sauce.

No yeast pizza

Arrange the capsicum chunks at particular distance on the pizza base then place the olives in-between the capsicum chunks.

No yeast pizza

After that, put the sweet corns on the pizza base then spread the grated mozzarella on it.

No yeast pizza

Preheat the oven at 200 degree centigrade then place the pizza inside the oven and bake it for 12 minutes on 200 degree centigrade. Bake the pizza on convection mode of microwave. Check later.

No yeast pizza
12 minutes are over, take out the tray. Pizza is not baked yet so place it inside the oven and bake it for 2 minutes more. After 2 minutes, take out the tray. Pizza has turned golden brown from the edges, it is baked aptly. Pizza without yeast is now ready to serve. It took 14 minutes to bake the pizza.

No yeast pizzaServing:
Sprinkle the oregano and crushed black pepper on the pizza and cut it into wedges. You can sprinkle some red chilly flakes on it as well. Serve this tempting and cheesy pizza without yeast steaming hot along with tomato sauce or green coriander chutney. Enjoy!

No yeast pizzaSuggestion

  • You can use paneer, mushrooms, onion, tomato, baby corn or whatever you like for pizza topping.

How to Make Pizza Without Yeast - Easy No yeast Pizza Recipehow to make no yeast pizza
Author: 
Recipe type: Baking
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Refined flour – 1 cup
  • Olive oil – 2 tbsp
  • Curd – 2 tbsp
  • Baking soda - ¼ tsp
  • Sugar - ½ tsp
  • Salt - ¼ tsp or to taste
  • Mozzarella cheese – 2x2 inch piece
  • Capsicum – 8-10 pieces (½ - ¾ inch pieces)
  • Olive – 1 tbsp (preserved)
  • Pizza sauce – 2 tbsp
  • Oregano - ¼ tsp
  • Black pepper - ¼ tsp (crushed)
  • Sweet corns – 1 tbsp
Instructions
  1. Evenly grease a baking tray with some oil.
  2. Grate the mozzarella cheese manually with a grater in a bowl.
  3. Take refined flour in a big mixing bowl and add curd, sugar, baking soda, salt and 2 tsp olive oil into it. You can use any other cooking oil instead of olive oil. Mix all the ingredients really well.
  4. Now add lukewarm water in small portions and knead soft dough. Grease the hand with some oil and knead the dough until it gets smooth. Dough is ready, less than ¼ cup of water is used to knead the dough.
  5. Place the dough on the greased baking tray and flatten it into ⅓ cm thick pizza with fingers or rolling pin.
  6. Now spread some oil on the pizza base then cover it with thin layer of pizza sauce.
  7. Arrange the capsicum chunks at particular distance on the pizza base then place the olives in-between the capsicum chunks.
  8. After that, put the sweet corns on the pizza base then spread the grated mozzarella on it.
  9. Preheat the oven at 200 degree centigrade then place the pizza inside the oven and bake it for 12 minutes on 200 degree centigrade. Bake the pizza on convection mode of microwave. Check later.
  10. minutes are over, take out the tray. Pizza is not baked yet so place it inside the oven and bake it for 2 minutes more. After 2 minutes, take out the tray. Pizza has turned golden brown from the edges, it is baked aptly. Pizza without yeast is now ready to serve. It took 14 minutes to bake the pizza.
  11. Sprinkle the oregano and crushed black pepper on the pizza and cut it into wedges. You can sprinkle some red chilly flakes on it as well. Serve this tempting and cheesy pizza without yeast steaming hot along with tomato sauce or green coriander chutney. Enjoy!

 

Paneer Sandwich Recipe

Paneer Sandwich Recipe

Lip smacking Paneer sandwich is something you could never say no to. It can be made very easily and takes very less of time. A delicious variation in the usual sandwich recipe tastes amazing. You can make this recipe specially for kids or pack it in their lunch too.

Here is an easy step by step recipe with pictures to make yummy sandwiches. Mouth-drooling and nutritious paneer sandwiches can be served steaming hot along with tomato sauce, mustard sauce or any chutney you wish. Enjoy!

Directions

Getting ready:

Grate the paneer manually with a grater in a big bowl.

Cottage cheese sandwichMaking:

Now add cabbage, carrot, green chilly paste, black pepper powder, salt and green coriander into the grated paneer. Mix all the ingredients really well. Stuffing for sandwich is now ready.

Cottage cheese sandwich

To make sandwiches, take a bread slice and apply some butter on it. You can applying skip butter if desired. Then put a layer of stuffing on the bread and top it up with another bread slice. Press it gently and place it on a plate. Likewise, stuff the other sandwich as well.

Cottage cheese sandwich
Place the stuffed sandwiches on the pre-heated sandwich maker, put the lid on and roast the sandwiches for 3 minutes.

Cottage cheese sandwich

After 3 minutes, open the sandwich maker. Sandwiches have turned golden brown from both the sides and transfer them on a plate. Paneer sandwiches are now ready to serve.

Cottage cheese sandwichServing:
Cut these mouth-drooling and nutritious paneer sandwiches into triangles and serve them steaming hot along with tomato sauce, mustard sauce or any chutney you like. Enjoy!

Cottage cheese sandwichSuggestions

  • If you are making these sandwiches for kids then substitute green chilly paste with 1 tbsp of tomato sauce.
  • You can add onion and tomato into the stuffing. If you want to make rice sandwiches then add some cream into the stuffing.

Paneer Sandwich Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brown bread slices – 4
  • Paneer – 100 grams
  • Cabbage – 1 cup (grated)
  • Carrot - ½ cup (grated)
  • Butter – 1 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Green chilly paste - ¼ tsp
  • Black pepper powder – less than ¼ tsp
  • Salt – ½ tsp or to taste
Instructions
  1. Grate the paneer manually with a grater in a big bowl.
  2. Now add cabbage, carrot, green chilly paste, black pepper powder, salt and green coriander into the grated paneer. Mix all the ingredients really well. Stuffing is now ready.
  3. To make sandwiches, take a bread slice and apply some butter on it. You can applying skip butter if desired. Then put a layer of stuffing on the bread and top it up with another bread slice. Press it gently and place it on a plate. Likewise, stuff the other sandwich as well.
  4. Place the stuffed sandwiches on the pre-heated sandwich maker, put the lid on and roast the sandwiches for 3 minutes.
  5. After 3 minutes, open the sandwich maker. Sandwiches have turned golden brown from both the sides and transfer them on a plate. Paneer sandwiches are now ready to serve.
  6. Cut these mouth-drooling and nutritious paneer sandwiches into triangles and serve them steaming hot along with tomato sauce, mustard sauce or any chutney you like. Enjoy!

 

Sweet Corn Paneer Balls Recipe – How to Make Paneer Sweet Corn balls

Sweet Corn Paneer Balls Recipe – How to Make Paneer Sweet Corn balls

Sweet Corn paneer balls are yummy appetizers you can munch on anytime. Made of sweet corn, paneer, bread , corn flour and various spices these can be served to guests and can be enjoyed with the evening tea too. Crunchy on the outside and soft on the inside the sweet corn paneer balls will tantalise your taste buds.

Here is an easy recipe with step by step instruction to prepare Sweet Corn paneer balls. You can serve these crispy and mouth-drooling sweet corn paneer balls piping hot along with green coriander chutney, tomato sauce or chilly sauce. Enjoy!

Directions

Getting ready:

To make breadcrumbs, break the bread slices into rough pieces and put them in a mixer jar. Then churn them into fine powder. If the powder seems little thick then strain it through a sieve.

Paneer sweet corn balls

Grate the paneer manually with a grater in a big bowl.

Paneer sweet corn balls

Place a vessel on flame and pour enough water into the vessel to immerse the sweet corn kernels completely. Once the water starts boiling, put the kernels into it and cook them for 5 minutes. Then drain out the excess water from them. Now take sweet corn kernels in a mixer jar, put the lid on and grind them into coarse paste.

Paneer sweet corn balls

Pour 2-3 tsp of water into 2-3 tsp of corn flour and mix it to make smooth batter. Now add 2-3 tsp of more water into it along with ¼ tsp of salt and some black pepper powder. Mix everything really well. 2 tbsp of water is used to make this batter. Corn flour slurry is now ready.

Paneer sweet corn ballsMaking:

Add 2 tsp corn flour, black pepper powder, remaining salt, ginger and green chilies into the grated paneer. If desired add red chilly powder as well.

Paneer sweet corn balls

Now add  ground sweet corn kernels into the paneer mixture followed by green coriander. You can substitute sweet corn kernels with grated sweet corn.

Paneer sweet corn balls

Pinch some sweet corn-paneer mixture and bind it into a ball. Place it on a plate and similarly prepare the rest of the balls until the mixture is utilized completely.

Paneer sweet corn balls

Take a sweet corn paneer ball and dip it into the corn flour slurry then wrap it nicely with the breadcrumbs. Place it on another plate and do the same with the rest of the balls. Cover and keep the balls aside for 15 minutes to set.

Paneer sweet corn balls

15 minutes are over and sweet corn paneer balls are now ready to be fried. Place a wok on flame and pour enough oil into it to deep fry the sweet corn paneer balls. When the oil gets heated, bind the balls and place 7-8 or as many balls as possible into it.

Paneer sweet corn balls

Flip the sides of the balls and fry them until they get golden brown from all the sides. Sweet corn paneer balls are fried aptly, drain out them on a plate covered with kitchen paper towel. Fry the rest of the balls as well. It took 3 minutes to fry a batch of balls. Sweet corn paneer balls are now ready to serve.

Paneer sweet corn ballsServing:
Serve these crispy and mouth-drooling sweet corn paneer balls piping hot along with green coriander chutney, tomato sauce or chilly sauce. Enjoy!
Suggestion

  • If the oil is too hot to fry the balls then they will burn from outside and if the oil is less hot then the balls will absorb too much of oil or they may splatter in oil. Therefore, oil should be sufficient hot to fry the balls.
  • This much batter is sufficient for making 30 sweet corn paneer balls

Sweet Corn Paneer Balls Recipe - How to Make Paneer Sweet Corn balls
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sweet corn kernels – 1 cup (100 grams)
  • Paneer – 200 grams
  • Bread – 2 slices
  • Corn flour – 3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Ginger baton – 1 inch (grated)
  • Green chilies – 2 (finely chopped)
  • Salt – more than 1 tsp or to taste
  • Black pepper powder - ¼ tsp
  • Oil – to fry paneer balls
Instructions
  1. To make breadcrumbs, break the bread slices into rough pieces and put them in a mixer jar. Then churn them into fine powder. If the powder seems little thick then strain it through a sieve.
  2. Grate the paneer manually with a grater in a big bowl.
  3. Place a vessel on flame and pour enough water into the vessel to immerse the sweet corn kernels completely. Once the water starts boiling, put the kernels into it and cook them for 5 minutes. Then drain out the excess water from them. Now take sweet corn kernels in a mixer jar, put the lid on and grind them into coarse paste.
  4. Pour 2-3 tsp of water into 2-3 tsp of corn flour and mix it to make smooth batter. Now add 2-3 tsp of more water into it along with ¼ tsp of salt and some black pepper powder. Mix everything really well. 2 tbsp of water is used to make this batter. Corn flour slurry is now ready.
  5. Add 2 tsp corn flour, black pepper powder, remaining salt, ginger and green chilies into the grated paneer. If desired add red chilly powder as well.
  6. Now add the ground sweet corn kernels into the paneer mixture followed by green coriander. You can substitute sweet corn kernels with grated sweet corn.
  7. Pinch some sweet corn-paneer mixture and bind it into a ball. Place it on a plate and similarly prepare the rest of the balls until the mixture is utilized completely.
  8. Take a sweet corn paneer ball and dip it into the corn flour slurry then wrap it nicely with the breadcrumbs. Place it on another plate and do the same with the rest of the balls. Cover and keep the balls aside for 15 minutes to set.
  9. minutes are over and sweet corn paneer balls are now ready to be fried. Place a wok on flame and pour enough oil into it to deep fry the sweet corn paneer balls. When the oil gets heated, bind the balls and place 7-8 or as many balls as possible into it.
  10. Flip the sides of the balls and fry them until they get golden brown from all the sides. Sweet corn paneer balls are fried aptly, drain out them on a plate covered with kitchen paper towel. Fry the rest of the balls as well. It took 3 minutes to fry a batch of balls. Sweet corn paneer balls are now ready to serve.
  11. Serve these crispy and mouth-drooling sweet corn paneer balls piping hot along with green coriander chutney, tomato sauce or chilly sauce. Enjoy!

 

Pizza Packets Recipe – Pizza Pockets Recipe

Pizza Packets Recipe – Pizza Pockets Recipe

Pizza  packets have always been a favorite among kids and youngsters. You can make a little innovation while making these and surprise the kids with yummy Pizza pockets. These lip smacking pockets are yummy and will surely satisfy all hunger pangs. You can pack it it an kids lunch box or pack it while on a picnics.

Here is an easy step by step recipe to make every kids favorite Pizza pocket. Cut these lip-smacking and finger-licking pizza pockets and serve them steaming hot along with  tomato sauce or kasundi. Enjoy!

Directions

Getting ready:

Evenly grease a baking tray with some oil.

Pizza pocketsMaking:

Take refined flour in a big mixing bowl and add sugar, salt, instant dry active yeast and olive oil into it. Mix all the ingredients really well. Now add lukewarm water in small portions and knead soft dough. Knead the dough for 5-6 minutes continuously to make it smooth. ¾ cup of water is used to knead this much quantity of flour. Grease the dough and bowl with some oil then cover and keep the dough aside for 2 hours to ferment.

Pizza pockets

2 hours are over, dough has fermented. Slightly punch the dough and divide it into 3 equal portions. Smoothen each dough lump and keep them aside in a bowl.

Pizza pockets

For stuffing, place a pan on flame and pour olive oil into it. When the oil gets heated, add french beans into it and saute it for a minute. Then add the sweet corns into it and cook it for 30 seconds.

Pizza pockets

Add the capsicum, cabbage, black pepper powder and salt into the veggies. Stir to mix everything really well for a minute. Don’t overcook the veggies, keep them crunchy. Stuffing is now ready, turn off the flame and transfer it to a bowl.

Pizza pocketsTo make pizza pockets, take a dough lump and dust it with some dry flour. Place it on the rolling board and roll it out into ¼ cm thick base. Evenly apply a thin layer of pizza sauce on it, leaving ½ cm space from corners.

Pizza pockets

Put some stuffing on the base and then grate some mozzarella cheese on the stuffing.

Pizza pockets

After that, lift the dough from one side and close the stuffing. Seal the edges nicely and place it on the greased baking tray.

Pizza pockets

Roll out another dough lump into square shape and evenly apply a thin layer of pizza sauce on it, leaving ½ cm space from corners. Then layer it with the stuffing and mozzarella cheese. Cover the stuffing nicely and place it on the greased baking tray. Similarly, stuff the other dough lump as well. After that, cover the baking tray with a cloth or napkin paper and keep the pizza pockets aside for 30 minutes. Afterward, bake them.

Pizza pockets

Preheat the oven at 180 degree centigrade then place the baking tray inside the oven and bake the pizza pockets for 10 minutes on 180 degree centigrade. After 10 minutes, take out the tray and flip the sides of the pizza pockets. Place the tray inside and bake them for 5 minutes more. 5 minutes are over, take out the tray. Pizza pockets have turned golden brown, they are now ready to serve.

Pizza pocketsServing:

Cut these lip-smacking and finger-licking pizza pockets and serve them steaming hot along with kasundi or tomato sauce. Enjoy!

Pizza pockets

Pizza Packets Recipe - Pizza Pockets Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Olive/refined oil – 2 tbsp
  • Instant dry active yeast – 1 tsp
  • Sugar – 1 tsp
  • Salt - ½ tsp or to taste
  • Mozzarella cheese
  • Pizza sauce - ¼ cup
  • French beans - ¼ cup (finely chopped)
  • Capsicum – 1 (thinly sliced)
  • Sweet corns - ¼ cup
  • Cabbage - ½ cup (chopped)
  • Black pepper powder - ¼ tsp
  • Salt - ¼ tsp
  • Olive oil – 1 tsp
Instructions
  1. Evenly grease a baking tray with some oil.
  2. Take refined flour in a big mixing bowl and add sugar, salt, instant dry active yeast and olive oil into it. Mix all the ingredients really well. Now add lukewarm water in small portions and knead soft dough. Knead the dough for 5-6 minutes continuously to make it smooth. ¾ cup of water is used to knead this much quantity of flour. Grease the dough and bowl with some oil then cover and keep the dough aside for 2 hours to ferment.
  3. hours are over, dough has fermented. Slightly punch the dough and divide it into 3 equal portions. Smoothen each dough lump and keep them aside in a bowl.
  4. For stuffing, place a pan on flame and pour olive oil into it. When the oil gets heated, add french beans into it and saute it for a minute. Then add the sweet corns into it and cook it for 30 seconds.
  5. Add the capsicum, cabbage, black pepper powder and salt into the veggies. Stir to mix everything really well for a minute. Don't overcook the veggies, keep them crunchy. Stuffing is now ready, turn off the flame and transfer it to a bowl.
  6. To make pizza pockets, take a dough lump and dust it with some dry flour. Place it on the rolling board and roll it out into ¼ cm thick base. Evenly apply a thin layer of pizza sauce on it, leaving ½ cm space from corners.
  7. Put some stuffing on the base and then grate some mozzarella cheese on the stuffing.
  8. After that, lift the dough from one side and close the stuffing. Seal the edges nicely and place it on the greased baking tray.
  9. Roll out another dough lump into square shape and evenly apply a thin layer of pizza sauce on it, leaving ½ cm space from corners. Then layer it with the stuffing and mozzarella cheese. Cover the stuffing nicely and place it on the greased baking tray. Similarly, stuff the other dough lump as well. After that, cover the baking tray with a cloth or napkin paper and keep the pizza pockets aside for 30 minutes. Afterward, bake them.
  10. Preheat the oven at 180 degree centigrade then place the baking tray inside the oven and bake the pizza pockets for 10 minutes on 180 degree centigrade. After 10 minutes, take out the tray and flip the sides of the pizza pockets. Place the tray inside and bake them for 5 minutes more. 5 minutes are over, take out the tray. Pizza pockets have turned golden brown, they are now ready to serve.
  11. Cut these lip-smacking and finger-licking pizza pockets and serve them steaming hot along with kasundi or tomato sauce. Enjoy!

 

Gingernut Cookies Recipe – Soft and Chewy Ginger Nuts Biscuits

Gingernut Cookies Recipe – Soft and Chewy Ginger Nuts Biscuits

Ginger nut cookies have a different flavor to them from the usual cookies. These soft and chewy cookies make a perfect treat for your winter evenings.  You can serve it to your guest with a steaming hot cup of tea or coffee.  These appealing and buttery cookies is also a favorite among kids as well as youngsters.

Here is an easy step by step recipe with pictures to make crumbly and delightful Ginger nut cookies. You can also store them in an air tight container and relish eating them for a longer period of time.

Directions

Getting ready:

Peel the green cardamom and crush the seeds into coarse powder along with nutmeg and cloves using mortar pestle. Keep the powder in a bowl.

Soft and chewy ginger nuts biscuitsMaking:

Melt the butter and take it in a big bowl followed by brown sugar and golden syrup and mix everything thoroughly until the mixture turns even and fluffy. Then keep the mixture aside.

Soft and chewy ginger nuts biscuits

Now take refined flour in another bowl and add baking soda, baking powder and ginger powder in it and strain the mixture twice or thrice through a sieve so that everything is mixed nicely.

Soft and chewy ginger nuts biscuits

Then add the refined flour mixture in the butter-brown sugar-golden syrup mixture in two portions and mix all the ingredients together.

Soft and chewy ginger nuts biscuits

Add the green cardamom-cloves-nutmeg powder in the dough and mix properly. Then add 2 tsp of milk and knead the dough with hand. Dough for making gingernut cookies is ready.

Soft and chewy ginger nuts biscuits

Now divide the dough in equal portions and roll each lumps into smooth balls. Place them on the baking tray.

Soft and chewy ginger nuts biscuits

Flatten each cookie dough into cookies, keep them back on the tray and maintain some distance between them. Preheat the oven at 180 degree centigrade then keep the tray inside the oven and bake the cookies for 10 minutes at 180 degree centigrade. Check the cookies after 7 to 8 minutes.

Soft and chewy ginger nuts cookies

10 minutes later, cookies will get baked aptly. Sprinkle some powdered sugar on each cookies then place them on wire stand so that they cool down quickly. Gingernut cookies are ready.

Soft and chewy ginger nuts biscuitsServing:

Serve these crusty and lip-smacking gingernut cookies along with steaming hot cup of tea or coffee or have them as it is. Once the cookies cools down completely, store them in a container and relish eating for 2 months.

Soft and chewy ginger nuts biscuitsSuggestion

  • Baking varies from oven to oven so first bake the cookies for 10 minutes then bake them for short time intervals while checking in-between until they get baked aptly.

Gingernut Cookies Recipe - Soft and Chewy Ginger Nuts Biscuits
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Refined flour – 1.5 cup (150 grams)
  • Brown sugar/khand – ½ cup (100 grams)
  • Butter – ¼ cup (50 grams)
  • Golden syrup – 2 tbsp
  • Powdered sugar – 1 tbsp
  • Ginger powder – 1 tsp
  • Baking powder – ½ tsp
  • Baking soda - ¼ tsp
  • Green cardamom – 4
  • Cloves – 4
  • Nutmeg – 2 pinch
Instructions
  1. Peel the green cardamom and crush the seeds into coarse powder along with nutmeg and cloves using mortar pestle. Keep the powder in a bowl.
  2. Melt the butter and take it in a big bowl followed by brown sugar and golden syrup and mix everything thoroughly until the mixture turns even and fluffy. Then keep the mixture aside.
  3. Now take refined flour in another bowl and add baking soda, baking powder and ginger powder in it and strain the mixture twice or thrice through a sieve so that everything is mixed nicely.
  4. Then add the refined flour mixture in the butter-brown sugar-golden syrup mixture in two portions and mix all the ingredients together.
  5. Add the green cardamom-cloves-nutmeg powder in the dough and mix properly. Then add 2 tsp of milk and knead the dough with hand. Dough for making gingernut cookies is ready.
  6. Now divide the dough in equal portions and roll each lumps into smooth balls. Place them on the baking tray.
  7. Flatten each cookie dough into cookies, keep them back on the tray and maintain some distance between them. Preheat the oven at 180 degree centigrade then keep the tray inside the oven and bake the cookies for 10 minutes at 180 degree centigrade. Check the cookies after 7 to 8 minutes.
  8. minutes later, cookies will get baked aptly. Sprinkle some powdered sugar on each cookies then place them on wire stand so that they cool down quickly. Gingernut cookies are ready.
  9. Serve these crusty and lip-smacking gingernut cookies along with steaming hot cup of tea or coffee or have them as it is. Once the cookies cools down completely, store them in a container and relish eating for 2 months.

 

Shortbread Cookies Recipe – Shortbread Cookies Dipped in Chocolate

Shortbread Cookies Recipe – Shortbread Cookies Dipped in Chocolate

Short Bread cookies are sweet buttery cookies you will always relish eating. These soft and crumbly biscuits have an amazing texture and just melt in your mouth. With the awesome combination of butter and chocolate Short bread cookies is a favorite among all age groups. You cant dunk these cookies in tea or coffee anytime.

Here is an easy recipe with  step by step by step pictures to make this moth drooling Short bread cookies. Since they have an extended shelf life you can store them in an air tight container and savor it for a long time.

Directions

Making:

Place the butter inside the microwave and set the timer for 1 minute. After 1 minute, take out the bowl. Butter has now melted. Take the melted butter in a big mixing bowl and add powdered sugar and salt into it. Mix it really well. Keep whisking the mixture until it turns fluffy.

Shortbread cookies dipped in chocolate

Once the mixture turns fluffy, add refined flour into it. Mix everything really well. Add 2 tbsp of milk into it and bind everything together to make a dough. Cover and keep the dough aside for 15-20 minutes to set.

Shortbread cookies dipped in chocolate

After 20 minutes, slightly knead the dough. Now divide the dough into small lumps. Lift a lump and roll it out into smooth ball. Flatten the dough ball and shape it into cookie by pressing it between the palms. You can also cut the cookies with cookie cutter.

Shortbread cookies dipped in chocolate

Place it on a baking tray. Similarly, prepare the rest of the cookies and arrange it on the baking tray maintaining some distance between the cookies. Now take a fork and place it on the cookie and slightly press it. Do the same on each cookie.

Shortbread cookies dipped in chocolate

Preheat the microwave on convection mode at 180 degree centigrade. Put the tray on the wire stand placed inside the microwave and bake the cookies for 10 minutes at 180 degree centigrade. Check later.

Shortbread cookies dipped in chocolate

Meanwhile, melt the dark chocolate compound. Place a big vessel filled with water on flame. Let it simmer. Take the chocolate in small vessel and place the small vessel inside the big vessel. Make sure that water doesn’t enter the small vessel.

Shortbread cookies dipped in chocolate

After 10 minutes, take out the tray. Cookies haven’t baked aptly. Place it back inside the microwave and bake it for another 8 minutes on same temperature. 8 minutes are over. Take out the tray. Cookies have turned golden brown. They are now baked aptly. Transfer them on wire rack so that they cools down quickly.

Shortbread cookies dipped in chocolate

Check the chocolate. It has now melted aptly. Chocolate should have pouring consistency. It took 20-25 minutes to melt the chocolate nicely. Turn off the flame. Take the small vessel out from the big vessel. Allow it to cool down slightly so that it can be touched bare handed.

Shortbread cookies dipped in chocolate

Once the chocolate cools down a bit, transfer it to a small bowl. Dip the half portion of the cookie into the chocolate. Let the excess chocolate get drained back into the bowl. Place it on a plate. You can place the cookies on the butter paper after dipping them in chocolate. This way it will be easy to separate them after the chocolate dries. Similarly, dip the remaining cookies into the chocolate. Let the chocolate set nicely on the cookie. Shortbread cookies are now ready.

Shortbread cookies dipped in chocolateServing:

Serve these shortbread cookies as it is after any meal or have them whenever you crave for something sweet. Once they cools down completely, store them in an air-tight container and relish eating them for about a month. Enjoy!

Suggestions

  • If you are using salted butter then skip adding salt.

Shortbread Cookies Recipe - Shortbread Cookies Dipped in Chocolate
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cup
  • Unsalted butter – 1 cup
  • Powdered sugar – 100 grams
  • Dark chocolate compound – 100 grams
  • Salt – ¼ tsp
Instructions
  1. Place the butter inside the microwave and set the timer for 1 minute. After 1 minute, take out the bowl. Butter has now melted. Take the melted butter in a big mixing bowl and add powdered sugar and salt into it. Mix it really well. Keep whisking the mixture until it turns fluffy.
  2. Once the mixture turns fluffy, add refined flour into it. Mix everything really well. Add 2 tbsp of milk into it and bind everything together to make a dough. Cover and keep the dough aside for 15-20 minutes to set.
  3. After 20 minutes, slightly knead the dough. Now divide the dough into small lumps. Lift a lump and roll it out into smooth ball. Flatten the dough ball and shape it into cookie by pressing it between the palms. You can also cut the cookies with cookie cutter.
  4. Place it on a baking tray. Similarly, prepare the rest of the cookies and arrange it on the baking tray maintaining some distance between the cookies. Now take a fork and place it on the cookie and slightly press it. Do the same on each cookie.
  5. Preheat the microwave on convection mode at 180 degree centigrade. Put the tray on the wire stand placed inside the microwave and bake the cookies for 10 minutes at 180 degree centigrade. Check later.
  6. Meanwhile, melt the dark chocolate compound. Place a big vessel filled with water on flame. Let it simmer. Take the chocolate in small vessel and place the small vessel inside the big vessel. Make sure that water doesn't enter the small vessel.
  7. After 10 minutes, take out the tray. Cookies haven't baked aptly. Place it back inside the microwave and bake it for another 8 minutes on same temperature. 8 minutes are over. Take out the tray. Cookies have turned golden brown. They are now baked aptly. Transfer them on wire rack so that they cools down quickly.
  8. Check the chocolate. It has now melted aptly. Chocolate should have pouring consistency. It took 20-25 minutes to melt the chocolate nicely. Turn off the flame. Take the small vessel out from the big vessel. Allow it to cool down slightly so that it can be touched bare handed.
  9. Once the chocolate cools down a bit, transfer it to a small bowl. Dip the half portion of the cookie into the chocolate. Let the excess chocolate get drained back into the bowl. Place it on a plate. You can place the cookies on the butter paper after dipping them in chocolate. This way it will be easy to separate them after the chocolate dries. Similarly, dip the remaining cookies into the chocolate. Let the chocolate set nicely on the cookie. Shortbread cookies are now ready.
  10. Serve these shortbread cookies as it is after any meal or have them whenever you crave for something sweet. Once they cools down completely, store them in an air-tight container and relish eating them for about a month. Enjoy!

 

Eggless Fruit and Nut Cake Recipe

Eggless Fruit and Nut Cake Recipe

Eggless fruit and nuts cake is very pleasing in taste and is liked by almost everyone. The sweet nutty taste gives an extra flavor to the delicious cake. You can serve it on special occasions like birthdays and anniversaries. A bite of this yummy cake will keep you energized for the whole of winter season.

Here is an easy step by step recipe with pictures to make Eggless fruit and nut cake. Do make this luscious and mouth-watering eggless fruit and nut cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Enjoy

Directions

Getting ready:

Chop the walnuts, almonds and cashews into small chunks. Place them in separate bowls.

Eggless fruit and nut cake

Take a baking tray and evenly apply some butter/oil on it. Now place a round shaped butter paper of same size as the base of the baking tray into it. Grease it with butter as well.

Eggless fruit and nut cakeMaking:

Take a big mixing bowl and place a sieve over it. Put refined flour, baking powder and baking soda on the sieve and strain the mixture twice so that it mixes well. Keep it aside.

Eggless fruit and nut cake

Now take melted butter in a big bowl and add powdered sugar and condensed milk into it. Stir to mix everything really well until the mixture turns fluffy. Add some milk as well and mix it thoroughly.

Eggless fruit and nut cake

After that, add refined flour mixture into it followed by the remaining milk. Gently mix everything together. Don’t whisk the batter.

Eggless fruit and nut cake

Now add chopped cashews, chopped walnuts, raisins, chopped almonds and tutti fruiti into the batter. Mix all the ingredients really well. Batter for making cake is now ready.

Eggless fruit and nut cake

Transfer the cake batter into the greased baking tray. Spread it evenly and tap the baking tray to dissolve the air-gaps and level the batter.

Eggless fruit and nut cake

Preheat the microwave at 180 degree centigrade on convection mode. After that, place the baking tray inside and bake the cake for 25 minutes at 180 degree centigrade on convection mode. Check later.

Eggless fruit and nut cake

After 25 minutes, take out the tray. It hasn’t cooked yet. Place it back into the microwave and bake it for another 10 minutes at 180 degree centigrade. 10 minutes are over. Take out the tray. Cake has turned golden brown from top. To check, insert a knife into the cake. Cake is sticking on the knife. Cake is still uncooked from inside. Place it back inside the microwave and bake it for another for 10 minutes. After 10 minutes, take the cake out. Cake has turned golden brown from top. Insert a knife into the cake. This time it came out clean, the cake is baked aptly. Cake is now baked through. It took 45 minutes to bake the cake. Allow it cool down completely.

Eggless fruit and nut cake

When cake cools down slightly, rotate a knife around the edges of the cake then place a plate on the baking tray and flip the sides. Then gently remove the baking tray. Take off the butter paper from the cake. Cake is ready to serve.

Eggless fruit and nut cakeServing:

Cut a wedge of this luscious and mouth-watering eggless fruit and nut cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Keep the cake in refrigerator and have it for about 1 month. Enjoy!

Suggestions

  • Baking time varies from microwave to microwave. So, firstly bake the cake for 25 minutes and then keep baking it for few minutes while checking in-between until the cake turns golden brown from top and baked through aptly.

Eggless Fruit and Nut Cake Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1.5 cup
  • Powdered sugar - ¾ cup
  • Butter - ¾ cup
  • Milk - ¾ cup
  • Cashews - ½ cup
  • Walnuts - ½ cup
  • Raisins - ½ cup
  • Almonds - ½ cup
  • Baking soda - ½ tsp
  • Baking powder – 1 tsp
  • Tutti fruitti - ½ cup
  • Condensed milk - ½ cup
Instructions
  1. Chop the walnuts, almonds and cashews into small chunks. Place them in separate bowls.
  2. Take a baking tray and evenly apply some butter/oil on it. Now place a round shaped butter paper of same size as the base of the baking tray into it. Grease it with butter as well.
  3. Take a big mixing bowl and place a sieve over it. Put refined flour, baking powder and baking soda on the sieve and strain the mixture twice so that it mixes well. Keep it aside.
  4. Now take melted butter in a big bowl and add powdered sugar and condensed milk into it. Stir to mix everything really well until the mixture turns fluffy. Add some milk as well and mix it thoroughly.
  5. After that, add refined flour mixture into it followed by the remaining milk. Gently mix everything together. Don't whisk the batter.
  6. Now add chopped cashews, chopped walnuts, raisins, chopped almonds and tutti fruiti into the batter. Mix all the ingredients really well. Batter for making cake is now ready.
  7. Transfer the cake batter into the greased baking tray. Spread it evenly and tap the baking tray to dissolve the air-gaps and level the batter.
  8. Preheat the microwave at 180 degree centigrade on convection mode. After that, place the baking tray inside and bake the cake for 25 minutes at 180 degree centigrade on convection mode. Check later.
  9. After 25 minutes, take out the tray. It hasn't cooked yet. Place it back into the microwave and bake it for another 10 minutes at 180 degree centigrade. 10 minutes are over. Take out the tray. Cake has turned golden brown from top. To check, insert a knife into the cake. Cake is sticking on the knife. Cake is still uncooked from inside. Place it back inside the microwave and bake it for another for 10 minutes. After 10 minutes, take the cake out. Cake has turned golden brown from top. Insert a knife into the cake. This time it came out clean, the cake is baked aptly. Cake is now baked through. It took 45 minutes to bake the cake. Allow it cool down completely.
  10. When cake cools down slightly, rotate a knife around the edges of the cake then place a plate on the baking tray and flip the sides. Then gently remove the baking tray. Take off the butter paper from the cake. Cake is ready to serve.
  11. Cut a wedge of this luscious and mouth-watering eggless fruit and nut cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Keep the cake in refrigerator and have it for about 1 month. Enjoy!

 

Almond Cookies Recipe – Badam Cookies

Almond Cookies Recipe – Badam Cookies

Crumbly Almond Cookies are a classic treat everyone relishes eating. You can munch on them anytime you wish to have. These scrumptious Almond cookies are made of refined flour, ghee, sugar and baking powder and topped with almonds.

Here is an easy step by step recipe to help you prepare almond cookies for your tea time. Serve these scrumptious and crusty almond cookies after they cools down completely and have a delightful treat. Enjoy

Directions

Getting ready:

Keep 10 to 12 almonds for later use and grind the rest of them into fine powder in mixer grinder.

Badam cookiesMaking:

Take powdered sugar and ghee in a big mixing bowl and whisk continuously for 3 to 4 minutes until the mixture appears white and smooth. Keep the mixture aside.

Badam cookies

Now take another bowl and put refined flour and baking powder in the bowl. Mix thoroughly with a spoon or sieve the mixture twice.

Badam cookies

Transfer the flour mixture to the sugar-ghee paste and mix properly. Pour 1 tbsp of milk in the bowl and blend nicely.

Badam cookies

To make cookies, pinch some dough and roll into smooth ball. Then flatten a little and place an almond piece in the centre of the cookie.

Badam cookies

Arrange the cookies on a baking tray keeping some distance between them.

Badam cookies

Now bake the cookies in a preheated oven for 15 to 16 minutes at 180 degree centigrade.

Badam cookies

15 minutes later, cookies will turn light brown. Transfer them on a plate, almond cookies are ready.

Badam cookiesServing:

Serve these scrumptious and crusty almond cookies after they cools down completely. Store in an air-tight container and relish eating them.

  • This much dough is sufficient for making 18 cookies

Almond Cookies Recipe - Badam Cookies
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup
  • Powdered sugar - ½ cup
  • Ghee - ½ cup
  • Almonds - ½ cup
  • Baking powder - ¾ tsp
Instructions
  1. Keep 10 to 12 almonds for later use and grind the rest of them into fine powder in mixer grinder.
  2. Take powdered sugar and ghee in a big mixing bowl and whisk continuously for 3 to 4 minutes until the mixture appears white and smooth. Keep the mixture aside.
  3. Now take another bowl and put refined flour and baking powder in the bowl. Mix thoroughly with a spoon or sieve the mixture twice.
  4. Transfer the flour mixture to the sugar-ghee paste and mix properly. Pour 1 tbsp of milk in the bowl and blend nicely.
  5. To make cookies, pinch some dough and roll into smooth ball. Then flatten a little and place an almond piece in the centre of the cookie.
  6. Arrange the cookies on a baking tray keeping some distance between them.
  7. Now bake the cookies in a preheated oven for 15 to 16 minutes at 180 degree centigrade.
  8. minutes later, cookies will turn light brown. Transfer them on a plate, almond cookies are ready.
  9. Serve these scrumptious and crusty almond cookies after they cools down completely. Store in an air-tight container and relish eating them.