Walnut Snowball Cookies

This is my next walnut recipe; small kids are always attracted for shapes, frosting cake, ice creams etc. My kids are also in this list, during Christmas time they found a cookie like snowball in a paper and they started to ask me for that. Even I don’t know the name just a picture we saw. When I was browsing found this recipe, which looks like what they saw and its also named snowball.  Tried the same day and it clicked, the word snowball saved me. It tastes like butter biscuit with crunchy walnuts inside.

Ingredients:

All purpose flour	½ cup
Walnuts finely chopped	¾ cup
Sugar	2 Tbsp
Butter	2 oz
Powdered sugar	½ cup
Salt	a pinch
Cardamom powder	¼ tsp

 

Directions:

1. Preheat the oven to 300ºF and prepare the cookie sheet.
2. Mix all the ingredients (except butter) in a large bowl. Now add butter little by little and mix well, finally it will be in a dough consistency with nuts.
3. Divide that into small balls (I made 15 balls) and place that on cookie sheet at least an inch apart.
4. Bake for 30 -35 minutes. When they are cool enough to touch, roll the cookies in powdered sugar. Set aside on a rack to cool completely. When cool, dust again with enough powdered sugar.

 

Note: You will be left with ¼ cup powdered sugar at last.

Sharing to:CookEatDelicious.com

 

 

 

Carrot Halwa

This is one of the easy desserts, my mom use to make this when I am little but as I grew up I didn’t show much interest in this, even she use to do beetroot halwa need to try next time. My kids love carrot, usually when I am shredding they use to eat a lot, I tried this last week for a get together. But I didn’t work for my kids my friends son liked it.

Ingredients:

Carrot Shredded	1 ½ cups
Milk	1 ½ cups
Water	½ cup
Sugar	½ cup
Cashew nut	1 Tbsp
Raisin	½ Tbsp
Ghee	2 Tbsp
Cardamom powder	¼ tsp

 

 

Direction:

1. Heat ghee, add cashew roast a minute and add raisin, when it turn golden brown add carrot fry for few minutes.
2. Once carrot turns soft add milk and water cook until ¾ of the liquid is evaporated (keep stirring frequently).
3. In this stage add sugar and cook until moisture evaporates and ghee starts to ooze’s out.
4. Add cardamom powder and turn off the stove.

 

Note: You can substitute milk with water too. When adding milk it enhances the taste.

Cardamom is optional this halwa has its unique flavor.

 

 

Sharing to: jagruti,

 

Gayathri

 

 

Channa Corn Peas Pulav

Ingredients:

Basmati Rice	1 ½ cup
Channa (uncooked)	½ cup
Corn Kernels	½ cup
Peas	½ cup
Onion (chopped length wise)	1 cup
Tomatoes chopped	½ cup
Green chili	1-2
Cinnamon	1-2 inch
Bay leaves	2
Ani star	2-3
Chili powder	1 tsp
Channa masala powder	1 tsp
Ghee	1 Tbsp
Cilantro	few
Salt
Oil
To Grind:
Garlic	5-6
Ginger	1 inch
Fennel Seeds	1 tsp
Poppy seeds	1 tsp

 

Direction:

1. Soak Channa overnight (or 6 hours) and pressure cook with little salt for 5 whistles (not mushy). Soak basmati rice for 10 minutes.
2. Grind all the ingredients in the list to fine paste (soak poppy seeds in water for 10 minutes before grinding).
3. Heat oil and ghee in a pan, fry cinnamon, bay leaves, ani star next add onion green chilies sauté for 2 minutes, add the ground paste again sauté until raw smell goes.
4. Now add tomatoes and sauté until soft, in this stage add corn and peas sauté for 2 minutes. Add chili powder, channa masala powder and salt cook for another 2 minutes.
5. Finally add cooked channa and mix well again cook for a minute. Now add basmati rice and mix well.
6. Next transfer this to rice cooker or pressure cooker and add enough water (3 cups), salt and cook. Once it’s done add cilantro and serve with any rita or gravy.
   

    

Note: You can use tinned channa also it will reduce the cooking time add one cup.

 

 

Sharing to:

 

 

Walnut Crumb

After long time I bought walnut, but no one was eating that and it was sitting in my pantry for longtime, I came across this recipe in a magazine but made changes according to our taste and tried immediately, it’s good for a tea time snack. I loved the aroma when I was roasting this.

Ingredients:

Walnut (chopped to small pieces)	1 cup
Salt	¼ tsp
Chili powder	2 tsp
Pepper powder	1 tsp
Garam masala	1 tsp
Dried Thyme	½ tsp
Olive oil	1 Tbsp

 

 

Direction:

In a large bowl mix all the ingredients, Heat a skillet on medium heat roast this nut mixture for 5-8 minutes, don’t go any where stir more frequently use to burn easily.

Sharing to: Cook eat delicious

 

 

Nuts Payasam

Last week I tried this payassam it worked good for my kids, best way to add nuts. One of my little one doesn’t show much interest on nuts. I grind the nuts and added to payasam, I used 2 cups of milk so it was bit thick close to pudding consistency so my little one loved it and she named this as milk pudding.

Ingredients:

Sabudana/ Javvarisi	2 Tbsp
Vermicilli	3 Tbsp
Almond	2 Tbsp
Chasew nut	2 Tbsp
Pista	2 Tbsp
Milk	3 cups
Sugar	½ cup
Raisin	1 Tbsp
Cardamom powder	¼ tsp
Ghee	½ Tbsp

 

 

Directions:

1. Soak all nuts separately for 3 hours. Peel the skin and grind to a course paste.
2. Heat one cup water in a pan, when it starts to boil, add sabudana, when its ¾ cooked add vermicili, cook for another 5 minutes.
3. Meanwhile boil milk in another pan, add ground nut paste and cook until raw smell goes. In this stage add sugar, cardamom and cooked vermicili mixture and cook for 5 minutes on low heat.
4. Finally roast the raisin in ghee and to payasam. Serve warm or cold.

 

Note: Once it starts to cool, it will turn thick if you need add milk while serving.

 

 

Sharing to: Jagruti ,

 

 

 

Oats Banana Pancake

Last week I was left with few ripe banana’s, I was planning for breakfast, dosa with that banana for kids. Before starting, I browsed and found this recipe from here. Made few changes hope you all will like this healthy easy pancake.

Ingredients:

Old fashion oats	1 cup
Ripe bananas	2
Whole milk	¾ cup
Chocolate chips	1 Tbsp
Baking powder	1 ½  tsp
Salt	¼ tsp
Melted butter/ Ghee	1-2 Tbsp

 

 

Directions:

1. Blend banana and milk for 30 seconds or until smooth. Add oats, baking powder and salt to the mixture and again blend until the batter is well mixed. Set aside for 10 minutes for the batter to thicken.
2. Heat a griddle or skillet; coat it with a teaspoon of butter or ghee drop ¼ cup of batter and place few chocolate chip over the batter, cook until bubbles appear on top gentle flip and cook until golden brown. Top with maple syrup and serve.

 

Note: If the batter is too thick before pouring to griddle add another tablespoon of milk and blend.

Sharing to: Priya, Breakfast club,

 

 

 

Kale Rice

Kale is a form of cabbage with green curly leaves. I have seen lot of greens in stores, but I usually buy spinach in a point it got bored but need to add greens, by that time one of my friend suggested kale and collards I tried both and fall in love on kale. When I first tasted this, felt I was eating drumstick leaves. Started to buy regularly recently, recently I came to know to get maximum nutrition from kale it should be steamed for only 5 minutes. I usually like drumstick leaves poriyal to eat with white rice, so tried this rice for first time and it tastes good.

Ingredients:

Kale chopped	3 cups
Basmati rice	¾ cup
Onion chopped	½ cup
Ginger garlic paste	1 tsp
Bay leaves	2
Ani Star	2
Green chili	2
Chili powder	½ tsp
Garam masala	1 tsp
Coconut shredded	2 Tbsp
Peanut roasted	2 Tbsp
Salt
Oil

 

 

Directions:

1. Soak basmati rice for 10 minutes and cook with salt and few drops of oil.
2. Wash the kale and dry completely and steam cook for 5 minutes with enough salt.
3. Mean while heat oil in kadai, fry bay leaves and ani star, add onion, green chili and ginger garlic paste.
4. When onion turns pink add chili powder, garam masala and roasted peanuts and sauté until raw smell goes. Add steamed kale and coconut and mix well after a minute turn of the stove and mix rice, add salt if needed.
5. Serve with any rita.

Note: For this I used brown basmati rice.

Sharing to: