Halloween Cookies recipe / Spooky Cookies / Eggless Cookies recipe

Yayyy!! Tomorrow is Halloween, a favorite holiday among children. Most of the houses are decorated and store shelves are stocked with costumes and candy. So yesterday i baked this cookies, quick and easy to bake and spooky to look at. Dangerously addictive cookies and will definitely decorate your Halloween table for sure.

 Even though they look bit spooky but kids will simply love it munching for their snacks. You can decorate or shape as you like. Do try this cookies this Halloween.

Ingredients:
1+1/4 cup All purpose flour
1/2 cup Butter ( softened)
1/3 cup Powdered Sugar
1/2 tsp Vanilla extract
1/4 tsp Salt
pinch of Baking Soda
few almonds and chocolate chips.

Method:

• Combine butter,sugar, vanilla extract in a bowl and beat it until they turns soft and fluffy.
• Sieve together the flour, baking soda and salt.
• Gradually add the flour mixture and turn everything as a soft dough.
• Wrap it and keep it in a fridge for 20-30 minutes.
• Preheat the oven to 350F.
• Grease or line the baking sheet onto the baking tray.
• Take a small portion of dough and shape it as per your desire can also use cookie cutter and arrange it onto the baking tray.
• Bake it for 15-20 minutes.
• Let them cool completely.
• Enjoy this Halloween.

Milk Peda recipe with condensed milk / Milk peda or Doodh peda recipe

I made few sweets last week for Diwali and will admit that this quick Milk peda with milk powder was my favourite. It's so quick and requires such a few ingredients which is Milk powder and condensed milk for sweetness. It keeps well for more time atleast for 2 weeks.

 Ingredients:
1 cup Milk powder
1/2 cup Condensed milk
3-4 tblsp Saffron milk
1/4 tsp Cardamom powder
2 tblsp Ghee / clarified butter + 1/2 tsp to grease
few nuts of your choice for garnishing

Method:

• Soak Saffron in a warm milk and chop few almonds and keep it aside.
• Switch on the flame to very low and add Ghee and Milk powder. Mix well for few seconds.
• Then add condensed milk and mix till everything is well combined.
• Add saffron milk and mix again. Mixture will become thin and will start sticking to the pan.
• Add cardamom powder.
• Turn the flame to medium and keep stirring continuously.
• After few minutes the mixture will start leaving the sides of the pan.
• Slightly sticky and little runny mass will form.
• Switch off the flame and let the mixture cool down.
• Grease you hand with ghee and pinch a small lemon size portion and roll it like a shape of ball.
• Slightly flatten it and make a dent in center and fill it with chopped almonds.
• Leave to set for an hour. It will look moist for an hour then it will get the perfect texture.

Pictorial:

Switch on the flame to very low and add Ghee and Milk powder. Mix well for few seconds.

Then add condensed milk and mix till everything is well combined.

Add saffron milk and mix again. Mixture will become thin and will start sticking to the pan. Then add cardamom powder.

Turn the flame to medium and keep stirring continuously. After few minutes the mixture will start leaving the sides of the pan.

Slightly sticky and little runny mass will form. Switch off the flame and let the mixture cool down.

Grease you hand with ghee and pinch a small lemon size portion and roll it like a shape of ball.

Slightly flatten it and make a dent in center and fill it with chopped almonds. Leave to set for an hour. It will look moist for an hour then it will get the perfect texture.

Notes:

1. Always cook in low flame to avoid burning from bottom.
2. The mixture will look sticky and shiny so grease your hand while shaping them.
3. Use full fat milk powder for good result. 

Shakarpara Recipe / Sugar Coated Shankarpali / shakkarpare

 Shakarpara/Shankarpali is a simple sugary fried bites. Believe it or not you need only three main ingredients i.e All purpose flour, Sugar and Oil. There are two methods to make this shakarparas, one where all purpose flour is kneaded with sugar syrup and the other one is to coat the fried bites with sugar syrup. These look fluffy and snowy and easy to make. Perfect munch for snacks.

Ingredients:
2 Cup All pourpose flour
1 cup Sugar
1/2 cup Water
Oil for frying
Cardamom powder (optional)

Method:

• In a mixing pan sift All pourpose flour and knead a hard dough ( same as puri dough) using water.
• Take a small portion and roll it on a rolling pan and with the help of rolling pin with little thickness.
• With the help of knife or cutter, cut it in a diamond shape.
• In a deep frying pan add oil on medium flame and once it's hot carefully add as many shankarpali as it fits in a pan without overcrowding.
• Fry on both sides till they are golden brown.
• Drain out on a paper towel.
• Next, In another pan add sugar and water and boil till it reaches one string consistency. ( when you press a drop of syrup between your thumb and index finger will form a thread)
• Add cardamom powder.
• Switch off the flame and add the shakarparas and mix it with the syrup and coat from all the sides.
• Take it out and let it cool. Store it in an air tight container.

Coconut Ladoo recipe with Condensed Milk / Coconut Balls with Milkmaid

Ladoo/Laddu, this popular Indian sweet is made in a jiffy with two simple ingredients i.e desiccated Coconut and Milkmaid. Usually, Coconut Ladoos are made with freshly grated coconut and milk but this recipe is good for busy people and for those who don't have time to make from scratch. This Laddo can be made in variations like by adding some nuts, or by stuffing some nuts or mawa, or by adding some melted chocolate or cocoa to make chocolate laddoo ( specially for Kids).

Laddo is usually prepared during auspicious days like Sankranti, Diwali etc. These Coconut Balls makes an excellent sweet to serve even for sudden guests. So, make this easy breezy laddoos this Diwali and enjoy them thoroughly by sharing with your family and friends. This recipe takes less than 15 minutes to make. Enjoy!!!

Ingredients:
1.5 Cup Desiccated Coconut
1/2 Cup Condensed Milk / Milkmaid
1/4 tsp of Ghee (optional)
Some Nuts and 3 tblsp desiccated Coconut for garnishing

Method:

• Take a non-stick pan, add ghee and desiccated coconut and roast them for 1 seconds on very low flame.
• Then add condensed milk and mix and combine everything.
• It will form a mass.
• Add nuts or cardamom powder at this point.
• Switch off the flame and let the mixture cool down.
• Take small portions and form a ball shape and immediately roll them into desiccated Coconut.

Pictorial:

Take a non-stick pan, add ghee and desiccated coconut and roast them for 1 seconds on very low flame.

Then add condensed milk and mix and combine everything.

It will form a mass. Add nuts or cardamom powder at this point. Switch off the flame and let the mixture cool down.

Take small portions and form a ball shape and immediately roll them into desiccated Coconut.

                 Tadaa!! Laddo's are ready in less than 15 Minutes. Enjoy with you friends and family.

Pakkavada / Ribbon Pakoda

 Diwali is around the corner, As every year this year also am so excited to celebrate the festival of lights and to prepare savouries and sweets. Even though I terribly miss celebrating Diwali in India with family it's so much fun. However it's better to celebrate in our own way with some homemade savouries and sweets for the occasion.

Today, I am sharing this savoriness recipe from the kitchen of Kerala i.e "Pakkavada". My Mom used to make this crunchy and spicy snack during every festive season. It's a perfect tea time snack made of rice flour and gram flour. Give it a try!!

Ingredients:
2 Cups Gram flour
1/2 Cup Rice flour
1-2 tblsp Red chilli powder ( or as per your taste)
1/4 tsp Turmeric powder
2-3 Garlic cloves
2-3 Green chilli (optional)
Sprig of Curry leaves
 pinch of Asafoetida
Salt to taste
Water for kneading
Oil for frying

Method:

• Grind garlic cloves, green chilli and curry leaves and keep it aside.
• In a mixing bowl, sift and add garm flour, rice flour, salt, turmeric powder, red chilli powder, asafoetida and the grinded mixture.
• Mix well and knead it to a soft dough by adding water little at a time.
• Consistency should be little bit loose than the chapati dough ( It may stick to your hand) At last drizzle some oil on top. Set aside.
• Meanwhile heat oil in a deep frying pan. Check the heat by adding small piece of dough, if it comes to the surface promptly oil is hot enough.
• You will need a chakali mould with a different shape of disc as shown in the below picture.
• Fill it with a dough.
• Now press the dough to hot oil in circular motion. Once its starts changing colour flip it to other side.
• Drain out on a paper towel and let it cool completely before transferring it to an air tight container.
• Enjoy it with hot cup of Tea or Coffee.

Pictorial:

Grind garlic cloves, green chilli and curry leaves and keep it aside. In a mixing bowl, sift and add garm flour, rice flour, salt, turmeric powder, red chilli powder, asafoetida and the grinded mixture.

Mix well and knead it to a soft dough by adding water little at a time. Consistency should be little bit loose than the chapati dough ( It may stick to your hand) At last drizzle some oil on top. Set aside.

You will need a chakali mould with a different shape of disc as shown in the below picture.

Meanwhile heat oil in a deep frying pan. Check the heat by adding small piece of dough, if it comes to the surface promptly oil is hot enough. Now press the dough to hot oil in circular motion. Once its starts changing colour flip it to other side.

Enjoy it with hot cup of Tea or Coffee.

Yellow Lentil Dosa / Split Moong Dal Dosa

 Split Moong Dal or Yellow Lentil is naturally low in fat and high in protein. It's very light and easy to digest. We need to soak the dal for 30 minutes and dosa can be prepared instantly without any fermentation. This Dosa goes well with Spicy Onion and Tomato chutney or Coconut chutney.

Ingredients:
1 Cup Yellow Lentil / Split Moong Dal
2-3 Green Chilli
1 Small Onion
few curry leaves ( roughly chopped)
1 inch Ginger
Salt to taste
Water

Method:

• Wash and Soak Yellow Moong Dal for 30-40 minutes
• Drain off the water from the dal.
• In a blender add soaked dal, ginger, green chilli and salt and grind it to a smooth paste.
• Add 1/2 cup of water while grinding to get dosa batter consistency. Add more water if required.
• Spread some oil / ghee on tawa or iron griddle.
• Pour one ladle of batter onto the tawa and spread the batter into a circular motion to make a thin dosa.
• Sprinkle little chopped onions and curry leaves on top of the dosa.
• Once the dosa starts changing its colour spread some ghee on the edges and flip and toast the dosa on the other side.
• Cook on a low-medium flame.
• Serve hot with Chutney.

Pictorial:

Wash and Soak Yellow Moong Dal for 30-40 minutes Drain off the water from the dal. In a blender add soaked dal, ginger, green chilli and salt and grind it to a smooth paste. Add 1/2 cup of water while grinding to get dosa batter consistency. Add more water if required.

 

Spread some oil / ghee on tawa or iron griddle. Pour one ladle of batter onto the tawa and spread the batter into a circular motion to make a thin dosa. Sprinkle little chopped onions and curry leaves on top of the dosa.

Once the dosa starts changing its colour spread some ghee on the edges and flip and toast the dosa on the other side. Cook on a low-medium flame.

                                                       Serve hot with spicy Chutney.

Notes:

1. Can add chopped veggies like capsicum or carrot on top.
2. Instead of grinding ginger and green chillies with the batter and chop them as well and add on top of dosa.

Kabuli Chana Vada / Chickpea fritters recipe / Garbanzo beans fritters

"Kabuli Chana or Garbanzo beans Vada" simple yet soft from inside and crunchy from outside. It looks similar to Falafel. These Vadas goes well with any kind of chutney and sauce, can also be stuffed in sandwiches, wrap or can also have it as a burger.



Ingredients:
1 cup Kabuli / white chana or Garbanzo beans.
1 small Onion chopped finely
2-3 Green Chillies
1 inch Ginger
1/4 cup Coriander leaves finely chopped
2 -3 tblsp of Rice flour
1/2 tsp Red Chilli powder
1/4 tsp Fennel seed sightly crushed
Pinch of Asafoetida
few Curry leaves
Salt as required
Oil for frying

Method:

• Take Kabuli chana in a bowl, rinse it and soak it in enough water for 7-8 hours or overnight.
• After 7-8 hours of soaking, drain out all the water and grind soaked Chana, ginger, green chilli, curry leaves and salt to coarse paste.
• Remove the mixture in a bowl and to it add finely chopped onions, red chillli powder, asafoetida, crushed fennel seeds,chopped coriander leaves and rice flour and mix everything very well. Check for salt.
• Do not add any water. Rice flour helps in binding, so can be adjusted.
• Take a kadai or deep pan, add oil on medium flame, shape the mixture into small balls and flatten it slightly from top.
• Slide it into the oil and turn it over with slotted spoon one's the side changes it's color to golden brown.
• Fry the fritters till both side are golden color and crispy.
• Drain the vada onto a kitchen towel.
• Serve it hot with Chutney or Ketchup

Notes:

1. If you have added water while grinding then you won't be able to shape the vadas in that case add little more rice flour.

Kalakand recipe / Milk cake recipe

 Kalakand also known as Milk cake is a rich dessert specially made during festive season like Diwali, Navaratri, Holi etc. Traditionally, it is prepared by evaporating and solidifying the milk and later the milk is curdled to which later sugar is added and cut into desired shape. You really need patience to prepare this but the end result is yummy.

 This sweet can also be prepared with condensed milk and soft paneer. Here, I am posting this traditionally prepared Kalakand which taste exactly like store bought one which is much fresh and we can adjust the sweetness as per our taste.

Ingredients:

1.5 ltrs. Full fat Milk
1/2 cup Sugar
1/4 tsp lemon juice
1 tsp Ghee
2 tbsp Water

Method:

• In a bowl mix lemon juice and water and keep it aside.
• Next, grease any deep steel utensil with Ghee or butter.
• In a wide nonstick pan add Full Fat Milk on high flame and bring it to a boil.
• Keep stirring continuously or else milk will stick to the bottom and burn, let the milk reduce for 20 minutes.
• Keep scraping the sides of the pan. Milk will become thick and look like paste consistency.
• Now add lemon juice solution to the milk and do not stir for 20 seconds.
• It helps to get tiny curdles.Keep the flame low.
• Keep stirring to prevent from burning and cook for 5-10 mins on low flame and then add sugar and stir well.
• After a short while it becomes a thick mass and will begin to leave the sides of the pan.
• Switch off the flame and transfer the Kalakand to a greased pan and spread to a half inch thickness and sprinkle some chopped nuts and tuck them slightly.
• Let the milk cake set at room temperature for 18-20 hrs or to speeden up the process can refrigerate for 3-5 hrs.

Pictorial:

In a wide nonstick pan add Full Fat Milk on high flame and bring it to a boil. Keep stirring continuously or else milk will stick to the bottom and burn, let the milk reduce for 20 minutes. Keep scraping the sides of the pan. Milk will become thick and look like paste consistency.

Now add lemon juice solution to the milk and do not stir for 20 seconds. It helps to get tiny curdles.Keep the flame low.

Keep stirring to prevent from burning and cook for 5-10 mins on low flame and then add sugar and stir well.

After a short while it becomes a thick mass and will begin to leave the sides of the pan.

Switch off the flame and transfer the Kalakand to a greased pan and spread to a half inch thickness and sprinkle some chopped nuts and tuck them slightly. Let the milk cake set at room temperature for 18-20 hrs or to speeden up the process can refrigerate for 3-5 hrs.

                                                           Cut into your desired shape.

Notes:

1. Use heavy bottom pans.
2. Do not use low fat Milk.