Category Archives: tea time snacks

Spooky Witches Finger / Witches Finger Cookies / Eggless Halloween Cookies

Spooky Witches Finger / Witches Finger Cookies / Eggless Halloween Cookies

Spooky Witches Finger is one among the most spooky and yummy dish for Halloween. I have already shared spooky witches finger with egg and now as we have party in our home with Apartment kids, there are few who go eggless and so this Eggless Spooky Witches Finger cookie.

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Eggless Spooky Witches Finger recipe / Eggless Halloween Recipe / Eggless Whole Wheat cookie

Eggless Spooky Witches Finger cookie is an easy and simple cookie to prepare, kids like this to be a part of their Halloween Party. I have prepared this cookie with whole wheat flour and also, it’s an eggless version, so a big boon for most of them to prepare. Let me share the recipe…

Taking this to Fiesta Friday #195 hosted by Angie@thenovicegardener

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Eggless Spooky Witches Finger recipe / Eggless Halloween Recipe / Eggless Whole Wheat cookie

Ingredients:

  • Whole wheat flour – 1 ½ cups
  • Sugar – ½ cup
  • Butter (room temperature) – ½ + 1 tbsp
  • Milk – 3 tbsp
  • Baking powder – 1 tsp
  • Almonds / Badam – 10 nos
  • Red food colour – ¼ tsp

Making of Eggless Spooky Witches Finger / Halloween video recipe –

Preparation:

  • Blanch the almonds and slice them into two equal halves.
  • Mix 2 tbsp of water in red food color and soak the sliced almonds / badam to it.
  • Make sure to use the butter only at room temperature.
  • In a wide mouth bowl, sieve the wheat flour along with baking powder and keep it aside.
  • Grind the sugar to a fine powder, add it to flour mixture.
  • Add the butter to the flour, crumble well with your fingers.
  • Pour milk little by little (1 tbsp at a time), and knead the flour to a dough.
  • Roll the kneaded dough in a cling film, refrigerate for 15 mins, later remove it and wait for 5 mins.
  • Dust the work area with flour, take a small portion of the dough, roll it length wise, give impression with fork, place a slice of almond/badam in one edge of the rolled dough. (looks like finger)
  • Meanwhile preheat microwave to 180-degree C, grease a tray, place the rolled fingers over the tray and bake them at 180-degree C for 5 mins or until they are baked.
  • Remove it the tray from the oven, let it rest for 10 mins, remove it to a plate and bring it to room temperature.

Store it in an air-tight container, once it reaches room temperature.

Murukku Recipe / Coconut Milk Murukku / Thengai Paal Murukku recipe – Diwali recipe

Murukku Recipe / Coconut Milk Murukku / Thengai Paal Murukku recipe – Diwali recipe

Murukku is a savoury, crunchy Indian snack, perfect for tea time with a cup of tea or coffee. Murukku means twisted and is originated for Tamil Nadu. Murukku is most commonly prepared with rice flour and white lentils / urad dal flour by infusing some flavors. There are different types of making murukku commonly its made by adding the dough to the press and then pressing to the oil, few are made by rolling the dough by hands and then deep fried in oil.

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Coconut Milk Murukku Recipe / Thengai Paal Murukku recipe / Murukku Recipe – Diwali recipe

Murukku can be made in bulks and stored in an air tight container, as is stays fresh for a week. Already I have shared the recipe of Butter Murukku and Rava Murukku. Now let me share coconut milk murukku. Coconut milk murukku / Thengai Paal murukku is prepared with rice flour, white lentils (urad dal) flour and coconut milk. Make sure to use thick coconut milk, as it gives more flavor to the murukku. Compared to the regular ones this murukku is little crispy.

Making of Coconut milk murukku / Thengai Paal Murukku Video recipe –

A very easy and simple savory snack for Diwali. Let me share the recipe…

Ingredients:

  • Raw rice flour (store bought) – 1 cup
  • Urad dal / White lentils / ulundam paruppu – 2 ½ tbsp.
  • Coconut milk – 1 cup
  • Jeera / Cumin – 1 tsp
  • Asafoetida / Hing – ¼ tsp
  • Butter – 1 tbsp
  • Salt – ¼ tsp
  • Oil – 2 cups (for deep frying)

Preparation:

  • Dry roast urad dal / ulundam paruppu / white lentils for 2 mins or until it starts turning golden brown in color.
  • Spread it over a plate, bring it to room temperature, grind to a fine powder.
  • In a bowl, sieve the ground urad dal powder, add rice flour, cumin seeds, salt, asafetida and mix it well.
  • Pour melted butter and crumble it well.
  • Pour coconut milk little by little and start kneading the dough gently.
  • Take the press, put the 3-hole disc, grease it well with oil, and take a small portion of dough and fill the press.
  • Press the dough to check the flowing of the dough, if it’s tight to press, pour little more coconut milk knead the dough and continue the process.
  • Heat oil in a kadai, press the murukku to the oil, after a min, swap the sides and cook on both sides, until the oozing sound of oil comes down.
  • Cook only in medium flame, else the murukku would turn brown in color before getting cooked.
  • Drain the oil, remove it from fire.

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Serve along with tea or coffee once it reaches room temperature. You can also store it in an air tight container once it reaches room temperature and stays fresh for 2 weeks.

Nei Kadalai recipe / Roasted Channa Dal / How to make nei kadalai

Nei Kadalai recipe / Roasted Channa Dal / How to make nei kadalai

Nei Kadalai is a crunchy and spicy snack popular among south Indians, this can be prepared in bulks and stored in an air-tight container once it reaches room temperature. It stays fresh for a week time. Not only as a snack, this goes out well with a cup of coffee or tea and also a perfect side dish for curd rice and lemon rice.

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Nei Kadalai / How to make Nei kadalai / Roasted Channa dal – Indian snack

Nei Kadalai is prepared by soaking split chick pea or kadalai paruppu in water for few hrs, later deep fried in oil and mixed with spice powders. You can adjust the level of spice powder as per your taste. Let me share the recipe…

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Ingredients:

  • Split Chick peas / Kadala Paruppu / Channa dal – 1 cup
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Asafoetida – ¼ tsp
  • Salt – ½ tsp
  • Curry leaves – a sprig
  • Oil – 2 cups (for deep frying)

Making of Nei Kadalai recipe –

Preparation:

  • Soak channa dal / kadala paruppu / split chick pea in a bowl of water, for almost 6 hrs.
  • Drain the water completely, pat it well with a cloth, spread it over a cloth and let it dry for 30 mins.
  • Heat oil in a kadai, add in a spoonful of channa dal / kadala paruppu to it, fry them until the turn golden brown or ooze sound goes off.
  • Drain the oil and remove it from fire. Let it rest for 5 mins.
  • Meanwhile deep fry the curry leaves in the oil, drain the oil, remove it from fire.
  • Add it to the roasted channa dal, wait until it reaches room temperature (else if the masala powders are added, it would become soggy)
  • Sprinkle chilli powder, turmeric powder, asafetida, salt and Mix it well, only when it reaches room temperature.
  • Store it in an air-tight container, it stays fresh for a week.

Note: Fry the soaked channa dal, once when the whole water is drained, else it would splatter when it’s getting fried in oil. Cook in medium flame, otherwise it would get burnt easily.