best eggless coconut macaroons
Eggless Coconut Macaroon, 2 ingredients eggless macaroons, such an easy peasy recipe ..Comes together in just 5 min just mix bake and they are done in just 20 minutes  .No egg needed no .flour no beaters needed too . .Quick easy and so addictive..
eggless coconut macaroons


I have shared Bakery Style Coconut Macaroons earlier in the blog the one with eggs that is the one how it is traditionally made  But these taste as good as those with eggs ..hassle free quick and so easy to make ..you just need 2 main easily available  ingredients .I had made a small batch of these eggless coconut macaroons as I made these during Christmas alongwith many other Christmas goodies ..You can double the quantity for a bigger batch .
best eggless coconut macaroon



Ingredients 
1/2 tin Condensed milk 
250 grams dessicated coconut
1/2 tsp vanilla essence
glazed cherries as needed 
2 ingredients coconut macaroon


Method 

  • In a bowl take condensed milk
  • Add dessicated coconut and vanilla to the condensed milk.
  • Mix well 
  • You can either pipe it using star nozzle 
  • Or use an ice cream scoop or measuring spoon to shape them.
  • Lime  a baking try with parchment 
  • Place the macaroons at some intervals.
  • Preheat the oven at 160 Degree Celsius for 10 minutes
  • Bake for 10 to 12 minutes or until lightly golden 
  • Allow them to cool completely before storing in airtight container.



 



kheema samosa,keema samosa,mince samosa recipe

Kheema Samosa /Keema Samosa are our family favourite snack just like most of you  We too thoroughly enjoy hot crispy Keema/Kheema /Mince Samosas . I always keep a pack of samosa sheets and spring roll sheets in the freezer making samosas and spring rolls becomes easy .If you have some guest coming over or want to munch something tasty yet homemade you can always make mince samosa /kheema samosas .These Mince/Kheema samosas can be frozen for days just fry when required. Sharing some delicious and must try snacks/appetizers from the blog at the end of this post ..do try ..you sure will love them all .
how to make keema samosa,how to make mince samosa,mutton mince samosa


Ingredients 
Samosa sheets/wrappers frozen or homemade 
2tbsp maida/flour  mixed with water to form a paste/glue

for the filling
250 grams kheema/mince
2 onions finely chopped
4 to 5 green chillies chopped 
5 to 6 garlic minced
1 inch ginger minced 
1/2 tsp garam masala powder
salt as needed
handfull coriander and mint leaves chopped
lime juice as needed 

how to make beef mince samosa,mutton mince samosa ,beef samosa,goan samosa


 
  • Wash the mince and drain excess water .
  • Heat a pan add oil once heated add onion and ginger garlic 
  • Saute well for few minutes until raw smell goes off
  • Add green chillies and mix
  • Saute well ,add mince and saute for 7 to 8 minutes.
  • add salt, garam masala powder and lime juice 
  • Cover and cook for 3 to 4 minutes on lowest flame .
  • Add chopped coriander and mint leaves 
  • Switch the flame off 
  • let the mince cool down completely.


  • Fill the mince in the samosa sheets 
  • Apply the flour slurry /paste 
  • Heat oil to deep fry
  • You can air fry or bake them too .



  • Deep fry in batches until golden brown over medium flame  .
  • Remove the  samosa on absorbent paper 
  • Serve with ketchup or chutney.



beef samosa

some more snacks/appetizers for you to try 
goan beef samosa,how to  make samosa



 
Sabudana Papad /Sago Papad are crispy delicious papad /popadom which is very easy to make ..Making Papad jn summers is a  is very common practise here in India .. every Indian  household makes Papad be it of Sabudana/Sago /Javvarisi /Potato ,Rice or urad ..
Sabudana Papad is one of the easiest papad you will ever prepare ..Though the process is a bit lengthy but worth every effort.
 
I have fond memories attached with sabudana Papad ..This is one of the very few recipes I learnt as a school going kid ..Watching my aunts and mom make I tried  this back then at the age of 11 and my very first attempt was a huge success ..You too can make this easily ,the recipe is super easy and all the ingredients are available easily at home..This Summer do try making some sabudana papads and enjoy crispy delicious homemade Sabudana papads throughout the year .




Ingredients
1 cup sago/sabudana
2 cups water to soak
1/2 tsp cumin
3 to 4 green chillies crushed 
salt to taste 
1 tsp lemon juice
4 cups water 



Method
Wash the sago /Sabudana and soak in 2 cups water for 6 to 7 hours or Overnight .
Next Morning Add 4 cups water to a vessel add salt let it come to a boil add the sago pearls and let it cook till it reaches porridge consistency ,translucent and thick  .
Add crushed green chillies and cumin seeds stir and switch the flame off.
Add lemon juice and mix.
Prepare 5 to 6 Thalis/steel plate ,grease them well or line with butter/parchment paper  .
You can use clean plastic sheets or thin cotton cloth too.



Using a small ladle /spoon spread out the mixture on the greased thalis .
The mixture will shrink after drying so keep it a little thick .
Let it sun dry for 5 to 6 days 
After drying it on the first day you can flip the papad on the other side .


Continue to sun dry for atleast 3 to 4 hrs in the hot sun for 3 to 4 days minimum.
Once they turn hard its ready to store/fry.
For frying you need the oil to be7 very hot  
Fry in batches drain on kitchen towel/absorbent paper .
enjoy it as sides or as snacks. 

you can add few drops of colour ,make 2 to 3 batches and add tiny drop of desired colour .
you can add red chilli flakes too.
If you like spicy papads add more green chillies





 

white vatana usal ,safed vatana usal,goan vatana
Vatana Usal/Vatanyachi Usal or White dried peas usal is a simple yet very delicious and easy to make dish that goes well with pav, chapatis, puris or rice . Vatana Usal is a very popular breakfast item in Maharashtra and Goa. . Roasted Coconut onion and spices makes it so flavourful . Vatana /dried white peas is available throughout the year  and many yummy dishes can be prepared using it.. The very popular Chaat Ragda pattice and pani puri is made using this Vatana/white dried peas ..
Usal can be made using coconut or without it taste great either ways. Top it with some chopped onions and 
Today I am sharing a quick and easy recipe for Vatana Usal using coconut.. will share  the  other version too .

safed vatana usal,vatanyachi usal,pandhre vatana usal
ingredients
1 cup dried white peas /white vatana 
2 med sized onions 
1 small tomato
sprig of curry leaves 
1 tsp cumin seeds
1/2 cup coconut
4 to 5 garlic cloves
1 inch ginger 
2 to 3 green chillies
1 tsp red chilli powder 
1/2 tsp garam masala powder   
a small ball of tamarind 1 tsp approx
1/2 tsp mustard seeds
a pinch of hing /asafoetida
1 tbsp oil 

goan vatana usal,vatanyachi usal ,pandre vatana usal
Method.
Soak the dried white peas for 7 to 8 hours or overnight .
Discard the water in which it was soaked,  wash it well and pressure cook for 1 whistle only adding water and  salt .

Dry roast the coconut and cumin seeds.
Once the coconut turns light brown remove it in a plate .
Add the sliced onions and ginger garlic and chillies and roast until onion turns brown.
Adding little water  grind this to a smooth paste.
Heat a thick bottomed vessel add oil
Once the oil is hot add in Curry leaves followed by mustard seeds.
Let them splutter.
Add in chopped tomato and cook until mushy .
Now add the coconut onion paste and saute well for few minutes .
Add red chilli powder and saute for few more minutes.
Add the cooked peas along with the water (depending on the gravy consistency you need ) and let it simmer for  8 to 10 minutes.
Add in the garam masala powder  and salt if needed.
Lastly add the tamarind pulp and cook for 2 to 3 minutes.
Serve with Pav /pooris /chapatis or enjoy with steamed rice.
 

 
goan patal bhaji,goan usal,goan vatana bhaji

Do not  overcook the vatanas ,If it's soaked overnight or for 7 to 8 hours then it will cook well in one whistle .if not switch the flame to sim after a whistle and let it cook for 2 to 3 minutes more. Cooking it further will make it mushy.




 

how to make keema kachori ,best easy khasta kheema kachori,best keema kachori recipe

Keema Kachori/Kheema Kachori is a very popular dish from Pakistan ..Kheema /Qeema Kachori is flaky ,crispy and delicious fried snack with chatpata yummy kheema/keema filling . Khasta Keema Kachori/ Kheema Kachori makes a wonderful snack  You can relish itwith ketchup/ chutney or enjoy it plain tastes amazing .

iftaar special snacks,ramzan snacks,kachori,keema kachori ,pakistani kachori

I came across keema kachori's Recipe years back  in Monu'sFacebook Food group Kheema kachori was posted daily  by hundreds of group members especially during  Ramzan It tempted me to the core and I had to give it a try ..Glad I tried it back then .Since then its our family favourite snack .In always make this with shredded chicken and with  keema as well.

You can make it ahead and freeze it the fried kheema kachoris stays crisp for 2 to  3 days in air tight container . You could use shredded chicken or any mince for the filling .


kheema kachori pakistani,pakistani qeema kachori,keema kachori




ingredients

for kheema/keema stuffing click here for recipe

for the outer covering

 2cups maida/flour\

salt 
1 tbsp oil 
water to knead

for the paste 
2 tbsp ghee/dalda
2 tbsp flour

oil to deep fry



easy keema kachori ,pakistani kachori recipe,pakistani qeema kachori recipe
method
Make the mince and keep it ready 
Knead dough by mixing salt flour oil and water .
Cover and keep aside for 20 to 30 minutes
Mix in ghee /oil with flour in a small bowl.
Divide the dough into 8 equal balls
Roll the ball into a small circle 
Apply the flour and ghee/oil paste and dust dry flour/maida
Fold it overlapping the other side 
Then fold it further into  square .




Repeat the same with all dough 
Flatten each square gently with your hands or rolling pin.
Roll it into square ,place a spoonful of mince
Fold the dough to seal to seal the edges by folding it all four sides
Pinch and twist 
Fold the kachori as shown in the pics.
Gently press the kachori with your palm.


Heat oil to deep fry, the oil should not be very hot
while you drop in the kachoris in the oil ,the flame has to be low.



Fry on low flame on both sides until golden brown.
It takes about 25 to 30 minutes 
Fry 3 to 4 kachoris at a time depending on your kadhai/wok size
Once they are fried well remove them on a plate lined with kitchen towel/absorbent paper
Serve with ketchup/green chutney .

easy keema kachori recipe, pakistani qeema kachori

notes
You can use any mince,chicken /mutton or beef or even use shredded chicken with some veggies for the fillimg.
Make sure you don't use oil to make the batter ,ghee or dalda works well.
Fry on low flame,do not turn the flame high at any point of time,the kachoris will remian uncooked and won't turn flaky and crispy.
Frying them on low flame makes the kachori light, flaky and crispy .
These fried kachoris stay well in air tight container for 2 to 3 days,





 


easy berry pulao, berry pilaf ,chicken berry pulao recipe

Berry Pulao is one of the most popular Parsi/Iranian dish .Chicken Berry Pulao is mild spiced one pot delicious dish made with mutton/chicken gravy  ,meatballs layered with saffron infused rice topped with berries. Tradionally zereshk /zareshk/barberries .Since this is not easily available I  have used Cranberries ..Berry Pilau/Berry Pulao is very flavourful and delectable dish which is a sure crowd pleaser. Berry Pulao taste great on it own and requires no side dish just serve it with raita and you are sorted. this is my take on berry pulao which is loved by my family ..do try and share the feedback.


chicken Berry pulao recipe, easy berry pulao,cranberry chicken pulao
i
ingredients

Chicken 500 grams 
2 med onions sliced and fried till golden brown
2 med tomatoes chopped finely/pureed
2 tsp ginger garlic paste
3 to 4 green chillies
3tbsp curd 
2 tbsp biryani masala 
1 tsp lime juice
1 tsp turmeric powder
1 inch cinnamon stick
3 to 4 cloves
 1/2 cup coriander leaves 
2 sprig mint leaves 
1/2 tsp garam masala powder
salt 

2 cups basmati Rice
2 onions sliced and golden fried 
saffron/kesar generous pinch
2 tbsp milk
1 inch cinnamon 
2 to 3 cloves
2 to 3 cardamom
50 grams  cranberries 
cashew nuts and raisins 2 tbsp 
1 tbsp ghee

for meatballs I used mutton mince followed my recipe click here  just added 1 sliced of bread soaked in water and skipped the gram flour 
berry biryani
Method 
Wash the chicken pieces well and drain excess water.
Grind chillies 1/2 tsp cumin , coriander and mint leaves to a paste
Apply salt, ginger garlic paste ,chilli paste  lime juice, turmeric ,3 tbsp curd, biryani masala and set aside for 3 to 4 hours or overnight in the fridge
Fry the meatballs and set aside .
Chop the cranberries and fry 
Fry the raisins and cashews 
Heat oil in a vessel add whole spices .
Also add sliced onions and fry till golden brown
Add in the tomatoes and fry until mushy 
then add the marinated chicken and saute for 5 to 7 minutes
Add water and let it simmer until the chicken is well cooked.
Lastly add garam masala powder .


Heat water for the rice
Add salt 
Cook the soaked basmati rice with cinnamon cardamom and shahi jeera
Cook the basmati rice until 3 /4th done 
Drain and set aside

Take a wide ,thick bottomed vessel add some oil then add the chicken gravy  only 
Layer the rice topped with cranberries, fried onions 
Put a layer of chicken masala and fried meatballs 
Also add mint leaves and some chopped coriander leaves.



Repeat with a layer of rice, pour the saffron infused milk all over the rice 
Add in  fried onions ,fried cashew nuts and raisins ,cranberries and some ghee.
Cover with a lid/foil and place the vessel on a hot griddle/tava and cook over medium flame for 18 to 20 minutes.
Serve the berry pulao with raita 









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