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How to make Eggless Thumbprint Cookies recipe with step by step photos - These melt-in-the-mouth jam thumbprint cookies are tender, sweet, and buttery shortbread cookie. It’s look fancy (and pretty) by the addition of a bit of jam to the center right before cooking. 

I love the cooked jam in the middle! Not only is it pretty, but it tastes amazing too. They are perfect recipe for Christmas or any time!

I love how the jam cooks down just a little while the cookie is baking and gets a little thicker and a little stickier. These are some of my all time favorite cookies and I’m excited to be sharing them with you today.

I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it. In this challenge, we have chance to try their bookmarked recipes.... This month my partner is Sandhya who blogs at mycookingjourney.com 

She is just awesome blogger and baker too, she has lots of bread & regional cuisines recipes in her blog which I really liked it..loved so many recipes that I have bookmarked for future cooking. Thanks Sandhya for this awesome cookie recipe. 

These little thumbprint cookies are the perfect addition to any holiday cookie platter!

Each year when I put together my holiday baking list, I try to make at least one different cookie. My last year cookie recipe was "Eggless Tutti Frutti Cookies". Sometimes it’s a new recipe and sometimes it’s one I haven’t made in a while. This year I was inspired to make a thumbprint cookie by seeing my partners blog. 



This is my 3rd recipe under this challenge first is green gram dosa, second is eggless carrot cake.
 
The recipe is super simple and mine is, of course, a small-batch recipe, so it doesn’t make a ton of cookies.

The cookie itself is light, buttery, and crunchy with a subtle zing from the jam and sweetness from the powdered sugar. They’re so simple, yet so delicious!

You can try end number of cookies recipes during these holidays...

Toasted Sesame Barley Cookies 
Nankhatai
Eggless Cumin Cookies

Course : Cookies
Prep Time : 15 minutes
Baking Time: 15 minutes
Total Time : 30 minutes
Servings : 14 cookies
Recipe adapted from MyCookingJourney

Ingredients :

All purpose flour – 1 cup
Confectioner Sugar/Powdered sugar – 1/2 cup
Butter, unsalted – 1/2 cup, softened at room temperature
Salt – a small pinch(if you are using salted butter no need to add salt)
Milk – 1 tbsp
Vanilla Essence – 1/2 tsp
Strawberry Jam or of your choice  – 1&1/2 tbsp
Water – 1 tbsp

**adjust sugar as per your taste, we like more sweetness in cookies, you can take 1/3 cup

Preparation Method :

1. Take the mixing bowl. Add butter and sugar to it and cream together till smooth with egg beater or hand whisker.

 2. Add flour and salt to the bowl. Incorporate well and bring the ingredients together in a crumbly dough. Don’t knead or else we will not get a good flaky texture. If it is too crumbly, add 1 tbsp milk to bind it.I have added my dough is little bit dry.

3. Transfer this dough to a plastic wrap and close tightly. Refrigerate for 20 minutes. Do not over refrigerate or else it will become too hard to manage. 

4. Take the microwave safe bowl. Add jelly and water to it. Microwave for 15-20 seconds. Take it out and stir well.

5. Preheat the oven at 350*F / 180*C. Line a baking sheet with baking paper.

6. Divide the cookie dough in 15 equal small balls.

7. Slightly flatten these. Make a indent or hole in the middle of the cookie with the helpof 1/4 tsp or use your thumb.

8. Fill the indent in the cookies with a 1/4 to 1/2 tsp of jelly.

9. Place these cookies on the baking sheet, at least 2 inches apart.

10. Bake for 13-15 minutes and then take these out of the oven. Switch the oven off. Do not open the oven again and again to check on the cookies.

11. After 2 minutes, transfer on the wire rack to cool till they reach room temperature. These are tempting to eat hot but be careful since jelly is hot.

12. Serve it with cup of milk or your fav beverage.

NOTES

** You can use just about any jam or jelly you like. I used homemade mixed fruit jam and pineapple jam. They all worked great and they all tasted great too. Use your favorite and feel free to use a variety. or You may use chocolate ganache or Nutela to fill the middle.

** The key to the crisp and tender cookie is chilling the dough before baking it. This butter-heavy dough will spread really bad and the cookies will look ugly if you don’t chill them before baking.

** You may use half and half, i.e., half all purpose flour and half whole wheat flour.

** These cookies store for a week at room temperature.

Try these cookies with homemade Apple Jam too!

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The year 2018 is going to be end soon. This is very lucky year for me and ofcorse for my blog. I'm incredibly honored and excited to share that Homemade Recipes has been awarded Top Food Blogs of 2018 by Indian Blogs, Bousapp &Brand Ballot. I want to thank everyone who read my blog,pours so much love & share positive feedback into the words that I share and all of the things that happen behind the posts.

1. Named my blog under Top 100 food blogs in India. My position is #85

2. Winning "Top 30 Indian Food Photographers in 2018" presented by Bonusapp. Here is my magazine cover page & certificate.
                                            
3. Homemade Recipes named and awarded a Top 150 Food Blogs for 2018 by Brand Ballot! I am so thankful to the full team of brand ballot who give me this reward. I'm thrilled to be recognized and humbled to join many other wonderful bloggers. 

                                    
                             Top 150 Food Blogs 2018

I believe in keeping it sharing our everyday recipes and experiences about food. I'm hope that the stories I shared along with my posts motivate and inspired you all. 


           "Happiness is in Homemade Cooking"!!
Thanks for sharing my journey & for your continued support friends!
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How to make Sooji Halwa (Ashtami Prasad) - It is a traditional Indian slow cooked semolina pudding that made in with few ingredients which is easily available in our kitchen or indian stores.

Sooji halwa is often made for an auspicious occasion or a pooja, it could also be a festive occasion like Navratre, Ganesha chaturthi or a religious ceremony conducted in your home or you just want to have something sweet. 

Me and my family are a big fan of sweets hehehe :D Sometimes I made this often for my big sweet tooth...it is easy and quick halwa recipe, which I don't want any excuses or occasion to make it.:P

Sooji halwa is very popular dessert throughout India. It is called by different names across India – Sooji Halwa in North, Rava kesari in South India and Rava Sheera in West India.. Although the names are different, but the cooking technique is quite similar. 

Sooji or Rava is the main ingredient in this halwa, there are many variations also like we used water to make halwa & people also used milk instead of water. 


I made sooji halwa in both ways with cardamom flavor or without cardamom flavor..but for this recipe I used cardamom for flavor but my mom didn't used cardamom in halwa, so there are many things are differ but making of halwa is almost same.

This is one of my family's favourite sweet dish. This is my Mom's recipe and nobody makes this yummy Sooji ka halwa like my mom. It is very easy to make. 


This sweet is a traditional dessert made from sooji (rawa / semolina), cooked in a ghee with sugar syrup and other dry fruits. This is perfect combination with Pooris and Parathas. 

About Navratri - This is important festival of Hindus, celebrated with lot of enthusiasm and excitement all across the country. It's a "Nine Days Festival" and it is dedicated to nine forms of Goddess Shakti.

During the festival of Navratri, Goddess Durga is worshiped in nine avatars. Each goddess has a different form and a special significance. Nava Durga, if worshiped with religious fervor during Navaratri, it is believed, lift the divine spirit in us and fill us with renewed happiness.

After 7 days we do Ashtami Pooja on 8th day which is called Kanjak Pooja. It means young girls below the age of 10 and ceremonially worshiped. Some people celebrated this pooja either on Ashtami (the 8th day) or on Navami (the 9th day) of Navratri. We do Ashtami Pooja.

On Ashtami, we prepare a prasad and offer to small girls. Ashtami prasad consist of Sooji halwa, dried kala chana and poori or some people offer coconut slices too. It's totally depend on the family traditions.


What we do in this Kanjak Pujan!

* We welcome young girls in our house and wash their little feet.
* Apply kumkum on their forehead and tie a roli on their right hands.
* All girls are made to sit in a row and
* Later we served kala chana, halwa and poori – Ashtami Prasad
* We give gifts in form of money or toys or bangles.
* Lastly touch their feet and seek their blessings.

Ingredients :

Sooji / Rava / Semolina - 1 cup (thin one/chiroti)
Sugar - 1 to 1.5 cups(totally depend on your taste)
Desi Ghee / Clarified butter - 1/2 cup
Water - 4 cups
Chopped Almonds - 2 tbsp
Cardamom powder/ Cardamom pods - 1/4 tbsp / 2 pods (optional)
Raisins - 1 tbsp. [drain in water and soaked]

Note* : You can adjust the dry fruits or sugar as per as your taste.

Preparation Method :

1. Take a deep kadai or heavy based pan and put on a low flame, add the ghee and once the ghee becomes hot, add the semolina....

2. Cook sooji until it is light brown in color, stirring continuously. It take nearly 8 to 10 minutes.

3. Combine sugar and water in a pan. Bring it to a boil and Keep stirring until sugar is fully dissolved in water. Set it aside.

4. Now add the fresh cardamom with seeds..after a seconds discard the cardamom pod.(it's optional those who don't like cardamom flavor, no need to add & skip this step)

5. Add the sugar syrup in a roasted sooji & constantly stirring slowly by using your another hand...make sure that no lumps are formed.

6. Add the soaked raisins and chopped almonds...keep stirring for a minutes in a medium flame till the whole mixture starts thickening and starts to leave the edge of the kadai or pan. Always  maintain the heat at at medium low and keep stirring. 

7. Switch off the flame. Your Sooji Halwa is ready to serve. 

8. Garnish with chopped nuts, i used chopped badam /almonds, Serve it with Poori or Paratha also or plain after meal. 

If you are looking for more easy sweets recipes then do check

kesari rice kheer
rava kesari halwa
saffron sweet rice
kesar aam ras
motichoor ladoo
kesar phirni
zarda pulao

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How to make Sabudana Vada for fasting(vrat) - Sabudana vada is a crispy yummy snack made by deep-frying spiced sabudana and potato cutlets.. This one recipe is often made during fasting times(vrat).

Sabudana (also known as sago or tapioca) is one of the most common ingredients used for making recipes for vrats during festivals like Navratras.

Sabudana cutlets are also called Sabudana/Tapioca tikki, or sabudana vada is a traditional deep fried snack enjoyed all around the country. Since tapioca is gluten-free, it is commonly consumed during fasting period. 

Be any auspicious occasion, Navratri, Mahashivratri or Ganesh Chaturthi, tapioca is one of the favorites because they are light on the stomach, easy to digest and provides energy.

This is my mom's recipe, she usually made it during navratri fasting times(the Hindu fasting season). And that is what I am going to share with you in this post today. 


*Short Info About Navratri Festival*

Sharing some info about this festival..What is Navratre, what we do during these days and what food items we prepared during navratre fasting times ?

Navratri - This is important festival of Hindus, celebrated with lot of enthusiasm and excitement all across the country. It's a "Nine Days Festival" and it is dedicated to nine forms of Goddess Shakti.

During the festival of Navratri, Goddess Durga is worshiped in nine avatars. Each goddess has a different form and a special significance. Nava Durga, if worshiped with religious fervor during Navaratri, it is believed, lift the divine spirit in us and fill us with renewed happiness.
My Home Mandir
All 9 days fasting is kept during navratri festival. Before starting the festival, we clean our home and temple because Durga Maa is coming into our home...

We do daily worship of Durga Maa (morning and evening)..Before starting pooja we offered new Chunari on Durga Maa and kept Panch Mewa (5 dry fruits) or Mishri( small sugar cubes) or fruits as a prasad.

There are some rules of food items during fasting, which we need to follow it..
*no wheat flour(anaaj), gram flour, semolina 
*no table salt(one special salt is used i.e Sendha Namak[rock salt])
*no pulses/rice (eat only barnyard millet - sama rice)
*no coffee, no outside ice-cream, they have some preservatives

*no tomato, tamarind, chocolates
* No Smoking, Alcohol, Chicken, Eggs and some more which will share with you later...
 
Consume Food Items during fast
 
* Dry Fruits, Fresh fruit salad, juices..if u r drinking juice outside home then make sure they don't add salt in it.
* Sabudana, Rajgira, Sawang rice
* Lemon, Mint leaves, Coriander leaves, sugar, tea,
* homemade ice-cream is allowed
* Potato, curd, radish, carrot

For this Navratri, I made this Pomegranate Granita in which no salt only sugar and water with squeeze of lemon juice in it and its perfect summer treat to coolant our body and perfect party dessert..I really enjoyed it on my first Navratre Fast, So I wanted to share with you all.

No doubt the fried way is more crunchier and munching way of enjoying vadas/cutlets but ya its little more calories than other shallow fried. 

As this is a Navratri recipe, sendha namak is used in making of these Sabudana Tikki's. Peanuts adds a nice crunch to this scrumptious snack recipe. You can also make this delicious snack recipe on special occasions like kitty parties, office pot lucks and even on picnics and road trips.

Sabudana Tikki's can be packed easily and are non-messy. Pair this delicious tea-time recipe with hot piping cup of tea or coffee.

Servings: 10 Vadas
Category: Snacks/Main Food
Cuisine: Indian
Total time + Soaking Time : 40 min [ 5 to 6 hrs soaking ]
Preparation Time : 25 mins
Cook Time : 15 mins

Ingredients :

Soaked Sabudana/Sago - 1 cup
Boiled and mashed potatoes - 2
Finely chopped green chillies - 1 to 2 (optional)
Roasted and coarsely crushed peanuts - 1/2 cup tablespoon
Cumin seeds/ jeera - 1/2 teaspoon
Red chili powder - 1/2 teaspoon
Cumin Powder - 1/4 teaspoon
Rock salt (Vrat salt - Saindha namak)
Oil for fry

Preparation Method :

1. Soak 1 cup of Sabudana (Tapioca) in water overnight for 5-6 hours. When they have become soft, drain all the water using a colander.

2. Boil, peel and mash 2 potatoes. Add them to a large mixing container along with the sabudana. Add cumin seeds.

3. Roast and coarsely grind 1/2 cup of peanuts. Add these to the mixture as well.

4. Add Red Chilli Powder, Cumin Powder, and Salt.

5. Mix all the ingredients well.

6. Put 1 drop of oil in your palm, so the sabudana mixture don't stick on it. Divide them into small lemon sized portions and shape them into round flat patties.

7. Fry the patties in medium hot oil till they turn golden brown. Do not set the heat to a high setting, otherwise the vadas will not get cooked properly from the inside. 

Note : If you are a beginner don't put so many tikki's at a time, put 2 or 3 at a time

8. Drain the excess oil on an absorbent paper.

3. Sabudana Vadas are ready. Serve them hot with Curd, Coriander Chutney or Tomato Ketchup.

Also see more No Onion No Garlic recipes during fasting time like Sabudana Khichdi, Aloo Rasedar , Samak Rice Khichdi

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How to make Restaurant style Shahi Paneer recipe - Shahi Paneer is soft, delectable pieces of paneer cooked in a rich creamy base of almond and cashew. It tastes delicious with roti or rice. It is one of the most popular curries throughout the world.

Paneer is known as cottage cheese in English. This is called "Creamy Indian Cottage Cheese Curry". 

Paneer or Indian cottage cheese is a fresh cheese common in Indian subcontinent, and it is one of the most popular recipe in Indian cuisine. 

The dish gets its name from Shahi, shahi is the term for "royal" and paneer for "cottage cheese". Paneer is used in making many different delicacies in Indian Cuisine and Shahi Paneer is the most popular of them.

Shahi paneer is one of the most popular vegetarian curries in Indian cuisine. This aromatic dish is easy to cook and served as an entree in most restaurants and dhaba's. 

Shahi Paneer can be enjoyed with roti/chapati, plain paratha, naan or plain rice or jeera rice. Shahi paneer has little bit sweeter taste than Paneer Butter Masala.

This is a rich curry and filled along with the butter and fresh cream I have also added cashews and almonds to make more rich & delicious. This is a good paneer recipe when you have guests at home or to make during a festival or family-friends get together celebration. 

This full proof recipe where no need to soak cashews and almonds, you can check the recipe !! 

Try this rich, creamy and yummy restaurant style of Shahi Paneer with step by step instructions.

Course - Main Course
Cuisine - Indian
Prep Time - 15 minutes
Cook Time - 30 minutes
Total Time - 45 minutes
Servings - 4 people

Ingredients :

Paneer cubed - 250 gms
Onions - 2 large sized
Tomato - 3 medium sized
Cashew nuts/Kaju - 2tbsp
Almonds/Badam - 2 tbsp
Green chillies - 1 to 3
Butter - 2-3 tbsp plus Butter for sauteing the paneer
Ginger garlic paste - 1 tbsp
Roasted cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Honey - 2 tbsp
Fresh Cream - 2 tbsp
Warm water - 1 cup
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Kasuri Methi - 2 tbsp
Salt to taste
Finely chopped coriander leaves for garnishing

Preparation Method :

1. Put the tomatoes, onions, green chillies, almonds and cashews in a big enough sauce pot. Add enough water to cover the vegetables and let it come to a boil.Drain the water and blend it to a paste.

2. Take a pan and heat the butter. Once hot, add in the ginger-garlic paste. Fry till golden.Add the onion-tomato paste. Cooked on medium heat for about 15 minutes, or until the oil separates.

3. Add salt and turmeric powder, chilli powder and let cook for another 15-20 minutes on medium-low flame.

4. Add 1/4 cup of the warm water. Cook for 5 minutes and keep adding the rest of 1 cup of water every 5 minutes, for the next 15 minutes.

5. Add the kasuri methi to the sauce and mix well. Season with salt. Add the honey. The honey adds a little sweetness.

6. Meanwhile, saute the paneer with a little butter.

7. Add the paneer to the sauce and cook for 2-3 minutes. Add finely chopped cilantro, fresh cream and if required a little more warm water.

8. Serve hot with naan, or roti.

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