Egg Biscuit | Muttai biscuit | Coin Biscuit

Egg Biscuit one of my favorite biscuit variety available in all bakeries in Tamil Nadu, when I was kid my mother bought for me from the bakery its is crunchy and yummy in taste and I love to take it as a evening snack, same like me now my son is asking, he loves it very much, Specially for him I make this egg biscuit. In our area we call it as Muttai biscuits, because it's shape is small and flat we also call it as Coin biscuits or Bean Biscuit.

Egg Biscuit | Muttai biscuit | Coin Biscuit - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 3 Servings |
Recipe Category: Biscuits | Recipe Cuisine: Indian | Calories : 180 / serve

Ingredients :
Egg 1 No
Sugar 1/2 Cup
All Purpose Flour 6 Tbsp
Yellow Food Color a pinch
Vanilla Essence 1 tsp
Baking powder 1 Tsp

Preparations

1. Preheat the Oven at 150 degree for 15 Minutes.
2. Line a baking tray with aluminum foil and apply oil on it and dust with All purpose flour.
3. In a Mixing bowl add sugar and Egg beat it well.
4. In the beaten mixture add Baking powder,Vanilla essence and food color , Give gentle mix.
5. Now slowly add the All purpose flour and mix it gently.
6. Pour this batter onto the baking tray drop by drop,from the piping machine to make small drops.
7. Now place the tray into the oven bake it for 10 to 15 minutes or until became golden color.
8. The biscuits will be soft initially after taken out of the oven. Allow them to cool for few minutes then will become crispy.

Cooking Tips :
Instead of Vanilla essence you can use Pineapple,Orange,Mango,Strawberry Essences(But the Original is Vanilla flavor)
You can use 1 More Egg also.
Food color is also optional (Which flavor your are using add that food color to it kids will like it).

Serving Tips :
Store it in airtight container.

Eggless Cupcakes - Double Colored

Eggless Double Colored Cupcakes is a yummy and easy to make Vanilla Cupcake Recipe. This is my first cake recipe using Oven, I bake it for my little one who loves cake very much, my son love cream cake only, to attract him I used different colors. He enjoyed the colored Cupcake.

Eggless Cupcakes - Double Colored - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins |
Total Time :35 min | Yield : 12 Servings |
Recipe Category: Cupcake | Recipe Cuisine: Indian | Calories : 120 / serve

Ingredients :

All Purpose Flour 1 1/2 Cup
Sugar 1 Cup
Yogurt 1 Cup(or) Buttermilk (Full Fat)
Sunflower Oil 1/2 Cup
Baking Powder 1 Tsp
Baking Soda 1/2 Tsp
Food colors a Pinch
Tutti Fruity 2 Tbsp
Raisins 1 Tbsp
Cashew Nuts
Vanilla Essence Powder 1 Tsp

Preparations

1. In a Mixing Bowl add the sugar and buttermilk mix it well until the sugar dissolves.
2. To this buttermilk mixture add the baking powder and baking soda mix well and keep it aside
3. After 2 minutes you will see the bubbles in the buttermilk mixture
4. Sift the flour, add the vanilla essence powder, sunflower oil, tutti fruity, raisins, cashews and the buttermilk mixture
5. Mix well and divide into 2 parts, then add the food color mix well.
6. Pour the batter into cupcake tray
7. Bake at 180 degree preheated oven for 20 minutes or till toothpick inserted in center of cupcake will come out clean.
8. Cool it and serve.

Cooking Tips :
Ensure that the yogurt or buttermilk in room temperature.
Serving Tips :
You can decorate with whipped cream and serve.

Milk Halwa | Doodh ka Halwa | How to make Milk Halwa using Microwave

Milk Halwa or Doodh ka Halwa is a simple and delicious Indian desert, It will take only 10 minutes to prepare it using Microwave. This is my first post for Halwa Recipes, Let us see how to make Milk Halwa using Microwave Oven.

Milk Halwa | Dood ka Halwa using Microwave - Ingredients

Preparation Time : 2 mins | Cooking Time : 8 mins |
Total Time :10 min | Yield : 5 Servings |
Recipe Category: Desert | Recipe Cuisine: Indian | Calories : 160 / serve

Ingredients :
Milk powder - 1/2 cup
Condensed Milk - 1 Tin
Butter - 40 gm
Yogurt - 3 tsp
Cardamom - 2
Ghee(Clarified butter) - 3 tsp
Sliced Pistachios - 2 tsp
Sliced Almonds - 1 tsp
Sliced Cashew nut - 2 tsp

Preparations

1. Take the Butter in a Microwave safe bowl, Melt the butter by keep it in microwave for 30 seconds.
2. With the Melted Butter add Milk powder, Condensed Milk, Cardamom and mix it Well without any lumps.
3. Place the bowl in the microwave oven for 4 minutes, for every one minute take the bowl out and give a mix to it.
4. After completing 4 minutes, take the bowl out, add Yogurt and mix well and microwave for 2 more minutes
5. After 2 minutes, add Ghee and mix it well and microwave for further 2 minutes.
6. After 2 minutes, take the bowl out and allow to cool.
7. Garnish with Sliced Almonds, Pistachios and Cashews.
8. Milk Halwa is ready to Serve.

Cooking Tips :

Don't forget to take the bowl out and give a mix to it for every one minute.
Serving Tips :
As an option you can garnish with Saffron or Raisins also.

Crunchy Diamond Cut Biscuits | Quick Kids Snack - Sweet Maida Biscuits

Crunchy Diamond Cut Biscuits or Sweet Maida Biscuits is a popular and Easy Indian Snack. which is actually Diamond shaped deep fried biscuit not oven made biscuits. This biscuits are Soft in inside and Crunchy in outside gives delicious taste, Kids love to eat this biscuits as a evening Tea time snack, Of-course I also, I remember my childhood days, I have eaten this biscuits often made by my mother.

Diamond Cut Biscuits | Sweet Maida Biscuits- Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins | Total Time :35 min | Yield : 4 Servings Recipe Category: Snacks | Recipe Cuisine: Indian Cuisine

All purpose flour (Maida) - 2 cup
Sugar - 3/4 cup
Ghee (Clarified Butter) - 3 tbsp
Baking Soda - 1/4 tsp
Warm water (as required)
Salt - 1 pinch
Oil for Deep fry

Making process of  Diamond cut Sweet Maida Biscuits

Preparation Method:

1. In a mixing bowl add Maida, salt and sugar and mix well.
2. Melt the Ghee and add with the mixture.
3. Add the Water slowly and mix well like a chapati dough consistency
4. Knead the dough and divide into small portions.
5. Take a small ball like dough portion and Roll it flat with a rolling pin.
6. Cut into diamond shape using special shape Cutter or Pizza cutter or Knife.
7. Immerse it into the hot oil.
8. Deep fry until become golden brown.
9. Let it cool before serve.

Cooking Tips
Instead of Ghee you can use Dalda (Vegetable shortening).

Serving Tips
Store it in a air tight container and the biscuits remain fresh for a week. 
Serve as a evening Tea time snack..


4 stars

Onion Bonda / Chickpea Fritters

Onion Bonda is a crispy, yummy and tempting appetizer, which is a popular evening snack in South India particularly in Tamil Nadu and Andra. Hot bonda with monsoon or winter will be a perfect choice.

Ingredients:

2 1/2 cups Chickpea flour/Besan/Kadalai mavu.
1/2 cup Rice flour.
1 Finely chopped Onion.  
1 tsp Red chilli powder.
1 pinch baking soda.  
1 pinch Asafoetida/Perungayam (Optional). 

1 strand Curry leaves.
2 Green Chilli's. 
Salt to taste.  
Oil for deep fry.  

Water as required.

Preparation :  

In a bowl add finely chopped Onion, salt, Besan flour, Rice flour, Red chilli powder, Baking soda, Salt, scratched green chilly, finely chopped curry leaves and Asafoetida  then add some water and mix nicely in thick batter consistency without making lumps.

Heat oil in a fry pan in medium heat, when it gets hot using the spoon drop a small ball like portion directly into the hot oil, fry in oil until the Bonda become golden in color.

Serve hot with tomato ketchup or any chutney. which is perfect monsoon delight.
 

Note:

For know the perfect thickness of batter consistency see the above attached Picture.

Urad dhal Vada / Medhu Vadai / Ulundu Vadai

Medhu Vadai/Ulundu Vadai is a popular snack of South India. You can find it in all South Indian festivals; Let us see how to prepare tasty Medhu Vadai/Ulundu Vadai.

Ingredients

2 cups of Urad dhal/Ulundhu/ Black gram

1 Big Onion

3 Green chillies

½ inch Ginger

1 strand Curry Leaves

Coriander leaves

¼ tsp Asafetida

Salt to Taste

Oil to deep Fry

Preparation

Take skinless Urad Dall; wash and Soak in water for 1 to 2 hours.

Grind the soaked urad dal like a thick batter. While grinding mix water slowly like sprinkle the water (Don’t grind for long). Make the batter not too thick not too runny.

Finely chop the Onion, Green chillies, Ginger, Coriander leaves and Curry leaves. Mix all in the batter along with pinch of Asafetida and salt.

In a Fry Pan add oil and heat it, then take some amount of batter on your hand and make a small hole in the center using your thumb and drop it in oil.

Deep fry until become golden brown.

Serve hot with any chutney or Sambar or even with Ketchup.

Bread halwa / Hydrabadi Double Ka Meetha

Double Ka Meetha is one of the traditional Hyderabadi desserts from Mughlai cuisine family. It is an immensely rich sweet for special occasions. It also called as Dabal Ka Meetha

Ingridents 
5 Bread Slices

Ghee

10 Almond (Badam)

1 tsp Cardamom\Yalakai Powder

1 litre Milk

1 1/2 cup Sugar
1 1/2 cup water

Pinch of Saffron 

Preparation 

• Soak almonds in warm water for some time and peel off the skin.

• Roughly chop the almonds`
  

• Remove the hard crust of the bread slices and cut them into halves diagonally.

• Heat half a tbsp of ghee in a wide pan, arrange couple of the bread slices.

• Fry for few seconds and turn on other side to let the bread slices soak all the ghee in the pan. Now fry on medium high flame till bread slices turn dark golden brown on both sides. Remove the fried bread onto a plate.

• Pour another half a tbsp of ghee in the pan and repeat the same with remaining bread slices.
  

• Bring a cup of water to boil in a sauce pot, add sugar and cardamom powder.

• Let the sugar melt and the syrup thicken a bit (around 8 minutes).

• Remove the sugar syrup from heat.

• Dip each slice of fried bread in sugar syrup and remove onto a bowl.

• Bring milk to boil in a heavy bottomed wide pan.

• Reduce the heat to medium and let the milk reduce its quantity to half.

• Stir in remaining cardamom powder, remaining saffron threads and reduce the heat to low.make a rabadi

• Arrange the bread slices in the plate pour the rabadi on the bread slices

• Garnish the prepared bread sweet with chopped pistachios and almonds.

Serve double ka meeta hot or chilled.

Thattu vadai / Thatai Crackers

It is a popular crispy snack of South India. People from various regions call it as Tattai murukku, Nippetu, Thattu vadai in Tamil Nadu.

Ingredients:

2 cup Rice Flour

¼ cup splited chick peas (Chana dhal)

3 tbsp Butter

2 tsp Chili powder

3 tbsp Gram flour  

1 strand Curry leaves

2 Dry red Chilies

2 tsp Sesame seeds (Optional)

Pinch of Asafetida

Salt for taste

Oil for fry

Preparation:

Soak the splited chick peas (Chana dhal) for an hour in Water.

Roughly grind the Curry leaves and Red dry chilly.

In a bowl mix the grinded items with Rice flour, Chana dhal, Gram flour, Chili powder, Asafetida, Butter and Salt with little water.

Dough should be thick in consistency.

Take small ball like dough and flatten it like thin disk shape; immerse it into the hot oil.

Deep fry on both sides until become golden color and like crispy.

Crispy Thattu Vadai/ Thatai ready. Serve as a Tea time snack.

Crispy Cauliflower Chilly Fry

Cauliflower Chilly is a popular Indian recipe.  Children’s like this recipe because it is more crispy and tasty; particularly in rainy season it will tempt us to eat.  

Ingredients

 

1 medium size Cauliflower florets

3 tsp Red chili powder

1 tbsp Corn flour
1tbsp Rice flour 
1tbsp All purpose flour

1 ½ tsp. of Curry powder

Salt for taste

Oil for fry

Marination:
In a bowl add the red chilli powder,rice flour, corn flour curry powder,all purpose flour, salt and required water
Make a batter (like our dosa batter not too watery or not too thick) Preparation

Clean the florets well
Cut in small pieces
Dip the florets into the batter.

In a fry pan add oil and heat it.

Deep fry marinate the cauliflower florets until became fully cooked and crispy.

Plantain Fritters / Valakkai Bajji

Bajji is very popular and tasty snack in South Indian states like Tamil Nadu, Andra and Karnataka. We can prepare Bajji with various vegetables like Plantain, Onion, Potato, Bell Peppers (Capsicum), Eggplant / Brinjal and even with Ladies Finger or Sliced Bread and Papads, only the batter will be same. In Tamil Nadu you can see Bajji varieties in all Tea shops. Let us see how to prepare simple Valakkai Bajji...

Cook Time: 20 Min | Servings: 4 Persons

Ingredients:

2 Plantains (Raw Banana or Valakkai)

1 1/2 Chickpea flour/Besan/Kadalai mavu

3 tbsp Rice flour

1 tsp Red chilli powder

1 pinch baking soda

1 pinch Asafoetida/Perungayam

Salt to taste

Oil for deep fry

Directions:

1. Peel off the skin of plantain on corners only.

2. Slice the plantain into thin pieces.

3. In a bowl add Besan, Rice flour, Red chilli powder, Baking soda, Salt and Asafetida.

4. Add water slowly and mix well until there are no lumps.

5. The batter should be thick in consistency

6. Dip a piece of sliced plantain into the batter and immerse it into the hot oil

7. Deep fry on both sides until become golden brown.

8. Serve hot with chutney or sauce.