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!

Methi Thepla Recipe with step by step photos - Methi Thepla is a very popular Gujarati dish made up with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves. These are also a great breakfast and lunch box option as your kid can just roll and eat it without much hassle. It is basically a soft paratha with different kind of stuffings.

A dough is made and it is then rolled into small flat breads which are cooked using little clarified butter (ghee) on a griddle. I remember when winters starts in my hometown Delhi they meant a chilly breeze, bonfires on roofs, yummy yummy hot foods and people heading out to enjoy the weather. 

I love winters and I really enjoy most of the times in my kitchen to prepare something for my family. For me winters are the best season to enjoy the food, what do you think? In this season will have lots n lots of green leafy vegetable like aloo palak, aloo methi, saag, methi paratha & don't forget the gajar halwa muh me paani agaya!!

These thepla's remain good for a couple of days and are a perfect choice to take along while traveling.

Methi Thepla can be eaten as such or can be paired with aloo curry and yogurt or pickle or white butter or amul butter. This Indian flatbread is considered very nutritious and good for digestion.

Superb to eaten with Adrak Wali Chai or any favourite beverage, trust me Methi Thepla tastes out of the world whenever eaten with something warm to slurrp with especially the chai!

Plus, be it for breakfast, brunch or dinner, nibbling on Methi Thepla is definitely fun! So, quickly note down its super easy recipe and prepare it whenever you feel:

What is Thepla?

Thepla is Gujarati style paratha or flatbread made using whole wheat flour and is sometimes with other flours like besan, bajra and jowar. You can add poha into thepla are also added to it for enhanced taste and nutrition.

To make Thepla soft, curd is added in the dough. I also add besan in my recipe which makes the thepla slightly crispy but if you want them really soft, skip adding besan in the dough. You can make simple methi paratha recipe.

Traditionally whole wheat flour and a little besan flour is used to make thepla's. It enhances the taste and also the nutritional value of the dish.

Here is a simple recipe to make soft Methi Thepla at home. 
 
You might also like..
palak paratha
purple cabbage paratha
stuffed papad paratha
poha missi roti

Course : Main Course / Breakfast
Prep Time : 10 minutes
Cook Time : 30 minutes
Total Time : 40 minutes

Ingredients :

Whole Wheat Flour/ Atta - 2 cups
Chickpea Flour/Besan - 1/2 cup
Cleaned, washed and chopped Fenugreek Leaves/Methi patta - 1 cup
Curd - 1/2 cup
Cumin Seeds - 1/2 tsp
Carom Seeds - 1/2 tsp
Turmeric Powder - A pinch
Red Chili Powder - 1/2 tsp
Salt to taste or 1 tsp
Garam masala powder - 1/8 tsp
Oil - 2 tbsp
Warm water to make a dough

Preparation Method :

1. Mix all the ingredients except warm water and oil in a bowl. Mix nicely with your finger tips.

2. Add very little water and knead to make a soft dough.

3. Cover and keep the dough for 15-20 minutes. Add a tbsp of oil in the bowl and knead the dough again for a minute. Divide the dough into 10 equal balls.

4. Dough divided into equal balls. Dust and roll the balls to a circle.

5. Dough rolled into a circle. Heat a griddle. Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.

6. Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked. Keep pressing the thepla with a flat spoon while it is cooking.

7. Serve hot with pickle, aloo rasedar and curd.

Recipe Notes
**If you are making thepla's to store and eat later, do not add besan to the dough. It will keep your thepla's soft for a longer time. But if planning to eat hot thepla's, besan will add a nice crunch. 

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Dates, Almond and Coconut Rolls - These small small cute cute date bites are so yummy and very addictive. These coconut date bites are quick, easy, and require no baking! Not to mention they’re made up of only 3-ingredients: dates, almonds and coconut.

They're wonderful as a dessert or a snack. I love having them with a hot cup of tea or mid-afternoon snack after my lunch. I absolutely love them!

This is no bake version and this is purely

* vegan
* guilt-free sweet treat
* naturally sweetened
* 3 ingredients
* easy to make and eat
* satisfies a kid’s sweet tooth
* a great healthy snack idea
 
A to Z challenge, a challenge &it was initiated by me with my other blogger friends and made Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. 

This is our 4th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.
This is my 4th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala
This time I thought of doing something simple and easy to prepare.

Dates are like naturals candy, adding natural sweetness to food without the need for any extra sugar. These healthy, portable and quick 3-ingredient almond coconut date rolls are a great way to satisfy a late-morning or afternoon sweet tooth!

There is something so deliciously decadent about dates. Though they do contain natural sugars, they are still great to enjoy in moderation as part of your healthy weight loss.

Dates contain protein, fiber, some B vitamins, iron, calcium and potassium.

These keep well in the fridge in an air-tight container. They are a great snack for kids too. My toddler loves sweets and he really liked it! See below picture his cute hands picked the balls easily :)

Author: Jolly Makkar
Recipe type: Snacks
Total time : 20 minutes
Serves: 4 servings

Ingredients :

Medjool dates, pits removed - 1 cup
Whole natural or dry roasted almonds - 1/2 cup
Unsweetened shredded coconut/Desiccated Coconut - 1/2 cup + 1 tbsp of dust the balls

Preparation Method :

1. Place almonds into a high speed blender or food processor till powdered.


2. Combine the dates, and coconut with powdered almonds and process until the mixture combined so well.
 
3.Take a heaping tablespoon of the mixture, roll it around between the palms of your hands to form a ball and then roll it forwards and backwards between the palms of your hands to form a rounds shape, smoothing out the ends using your fingers.

4. Repeat with the rest of the mixture to form rolls. Store in a sealed container in the fridge for 1 to 2 weeks. Enjoy!

TIPS

* These energy balls are easily customized. Add in oats, dried fruits, different nuts, powders, whatever you like you can used.

* If you can't make balls, keep the mixture in fridge for 5 to 10 minutes. So the mixture become little bit hard so you can make balls easily.


If you are looking more easy snacks for munching, then you should try
Tortilla wrap pizza
Beetroot carrot sandwich
Cinnamon sugar bread crust treats
Tomato omlette

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 Happy Cooking & Enjoy !!