Category Archives: Snacks

Caramel Popcorn Recipe

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with tips to prevent burning

Ingredients: for caramel popcorn recipe

for popcorn:
popping corn – 1/4 cup ( or 35 gms )
oil – 1 tbsp

for caramel:
sugar – 1/3 cup ( or 70 gms )
butter – 70 gms ( or 70 ml )
honey or maple syrup – 1 tbsp

Method:

Step 1) Make popcorn:
Heat a big pan. Pour 1 tbsp oil. Add the popping corns, cover with the lid and let it start popping..
Once it starts popping, reduce heat to low and let it stop popping. Once the popping stops, do not open the lid for 2 minutes.
Transfer the popcorn into a big bowl

Step 2) Make the caramel:
Please watch the video for tips to prevent burning the caramel.
Heat a sauce pan on very low heat. Add the butter, sugar, honey or maple syrup.
Let the sugar dissolve.. next it starts bubbling.. look for a golden orange color ( not brown ) (watch video to see when to stop cooking )

Step 3) Once the caramel is ready, immediately pour over the popcorn and mix evenly using a flat spoon or a silicon spatula..

Enjoy your caramel popcorns 😀

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4 microwave mug cakes recipe

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Cooking time: takes 1 – 2 minutes depending on your microwave watts ( took 2 minutes in my 1100 W microwave oven )

Ingredients: ( for 2 minutes – 4 microwave mug cake recipe )

Recipe #1 – Vanilla Mug cake recipe

all purpose flour (maida) – 3 Tbsp
sugar – 2 Tbsp
baking powder – 1/4 tsp
milk – 3 Tbsp
oil or butter – 2 Tbsp
vanilla essence – 1/2 tsp

Recipe #2 – Chocolate Mug cake recipe

all purpose flour (maida) – 3 Tbsp
sugar – 2 Tbsp
baking powder – 1/4 tsp
milk – 3 Tbsp
oil or butter – 2 Tbsp
cocoa powder – 1 Tbsp
chocolate chip – 1 Tbsp

Recipe #3 – Sprinkle Mug cake recipe

all purpose flour (maida) – 3 Tbsp
sugar – 2 Tbsp
baking powder – 1/4 tsp
milk – 3 Tbsp
oil or butter – 2 Tbsp
sprinkle – 1 tsp

Recipe #4 – Blueberry Mug cake recipe

all purpose flour (maida) – 3 Tbsp
sugar – 2 Tbsp
baking powder – 1/4 tsp
milk – 3 Tbsp
oil or butter – 2 Tbsp
blueberries – 1 Tbsp
lemon juice – 1 tsp

Method:

Step 1) In all 4 microwave-safe mugs or cups, add the flour, sugar, baking powder, milk, oil or butter.

For vanilla mugcake, add the vanilla essence into cup 1 and mix well.
For chocolate mugcake, add the cocoa powder and chocolate chips into cup 2 and mix well
For sprinkle mugcake, add the sprinkles into cup 3 and mix well
For blueberry mugcake, add the lemon-juice and stir. add the blueberries and fold

Step 2) Microwave each mug for 1 – 2 minutes until puffed or doubled. ( cooking time depends on your microwave watts. It took 2 minutes in my 1100 W microwave oven )

Make and enjoy your mug cakes 😀

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Coconut Almond Ladoo recipe

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Tasty snack for toddlers & kids ..

Ingredients: ( for Coconut Almond/badam Ladoo recipe )

Coconut ( Fresh or dried ) – 3 cups or 400 gms
Almond (badam) – 1/3 cup or 100 gms
Ghee or butter – 1/4 cup ( or 60 ml )
Sugar – 1/2 cup or 120 gms
Milk – 1 cup ( or 250 ml )

Method:

Step 1) Chop the Almonds ( Badam ) into tiny pieces

Step 2) Heat a pan and roast the almond pieces (badam pieces) for 2 minutes. Transfer to a plate

Step 3) Heat a big pan. Add ghee or butter.

Step 4) Add the coconut and roast until slightly golden ( not brown or orange ) on medium-heat.

Step 5) Add milk and boil. Stir and cook until fully absorbed

Step 6) Add sugar and let it melt. Keep stirring and cook until fully absorbed.

Step 7) Add the roasted almonds and cook for just 1 minute.

Step 8) Transfer to a plate and start making ladoos ( or balls ) when hot. Press and hold for 3 seconds to let it stick together while shaping into ladoos ( or balls ).

Step 9) Refrigerate for 2 hours and enjoy 😀 ..

Taste tip: Refrigerate overnight & eat the next day to feel the real melt-in-mouth taste 😀

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Pista Cookies recipe ( no maida, no egg, no oven )

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Eggless pistachio cookies with wheat flour ( atta )

Ingredients: ( for pistachio cookies – ONLY 4 INGREDIENT )

Ghee ( or soft butter ) – 3/4 cup or 150 gms
Sugar – 1/2 cup or 100 gms
Atta ( wheat flour ) – 1 cup or 300 gms
pista ( pistachios ) – 1/2 cup ( 100 gms ) for grinding
and 1/4 cup ( 60 gms ) for decorating

Method:

  • Take a dry blender, grind the sugar and keep aside.
  • Grind the pistachios ( 1/2 cup or 100 gms ) and keep aside
  • Take a bowl, add the ghee and whisk for 1 minute until creamy
  • Add the powdered sugar and whisk again until creamy and fluffy (about 1 minute)
  • Add the atta (wheat flour) and pistachio powder and mix well. make it to a soft dough
    ( it will become like a soft buttery paste-like dough )
  • Make small balls by rolling and shaping between your palms and arrange on a greased
    steel plate or a lined baking tray ( use the steel plate for stove top baking )
  • Press 1 pistachio in the middle (skip this for 1 – 2 year olds to prevent choking hazard)

No Oven Method:

  • Take a big pan, place a stand, cover with the lid. Heat on high for 4 minutes
  • Keep the cookie plate, cover and bake on medium for 15 minutes or until the cookies turns slightly golden ( not brown )
  • Once done, take out the cookie tray and let the cookies sit in the plate for 5 minutes
  • Remove from the tray and enjoy 😀

Oven Method:

  • Preheat the oven to 180 C / 350 F for 10 minutes
  • Bake the cookies for 8 minutes ( or until the cookie turns slightly golden ) NOT BROWN
  • Take out.. let it cool on the tray for 5 minutes and then remove to a cookie rack. enjoy 😀

Banana oatmeal pancakes

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yummy banana oatmeal pancakes for 2+ teeth babies, toddlers & kids

Ingredients: ( Banana Oatmeal pancakes ( for 2+ teeth babies, toddlers & kids ) )

banana – 1 ripe
egg – 1
oats – 1/2 cup ( 100 gms )
baking powder – 1/4 tsp
vanilla – 1/4 tsp ( optional )
oil or butter or ghee – 1 tbsp




Method:

Step 1) Add the oats in to a blender and powder until fine. Keep the oats flour aside.

Step 2) Add 1 ripe banana to a bowl. Mash well using a fork

Step 3) Add 1 egg and beat well

Step 4) Add vanilla essence, oats flour ( we made in the beginning ), baking powder and mix well.. like a thick batter

Step 5) Heat skillet or pancake pan or a fry pan. Grease with little oil or butter. keep on medium-heat

Step 6) Make medium-size pancakes. Cook bottom side for 1 minute or until light brown

Step 7) Flip and cook the otherside for 1 minute or until light brown.

Take out and serve with maple syrup or date syrup.

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For babies with 2+ teeth and toddlers, this is a great finger food choice.

Spongy Vanilla cupcakes recipe

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Ingredients: ( Spongy Vanilla cupcakes ( for toddlers & kids ) – yummy evening snack )

eggs – 2
sugar – 1/3 cup ( or 90 gms )
butter – 1/2 cup ( or 100 gms )
all purpose flour ( or maida ) – 1.5 cups ( or 330 gms )
milk – 1/2 cup ( or as needed )
baking powder – 1 tsp
vanilla essence – 1/2 tsp ( or 1/4 tsp paste )

Method:

Step 1) Preheat the oven to 180 C / 350 F. Grease the cupcake liners with melted butter or oil and arrange on a muffin tray.

Step 2) Take a bowl, add melted butter and sugar. Whisk until pale and creamy

Step 3) Add eggs and whisk for 20 seconds

Step 4) Into a sifter add the flour and baking powder and sift half of the mixture into the egg bowl. Add little milk and fold in or whisk in

Step 5) Add remaining flour and little milk at a time to make a smooth batter with medium-thick (ribbon like) consistency.. ( not runny..not thick )

Step 6) Add vanilla and mix in..

Step 7) Pour into the cupcake liners ( fill 3/4th only )

Step 8) Bake for 20 minutes or when a toothpick inserted comes out clean.

Delicious cupcakes ready ..enjoy 😀