Eggless Choco Cookies

So, here is another baking adventure from my kitchen. This time I thoroughly enjoyed baking it and the cookies turned out to be awesome. Crispy from outside and chewy inside. My little one loved it. What more can I ask for 🙂 . WaterMark_2018-07-08-22-08-45.jpg

Without wasting much time, here is the recipe.


  1. Melted unsalted butter (at room temperature) – 1 cup
  2. All purpose flour – 2 1/2 cups
  3. Brown sugar – 1 cup
  4. White Sugar – 2/3 cup
  5. Baking soda – 1 tsp
  6. Salt – 1 tsp
  7. Ground flax seed (2 tbsp) mixed with water (6 tbsp) [alternatively 2 eggs can be added]
  8. Vanilla extract – 2 tsp
  9. Dark chocolate (grated) – 2/3 cup

Note: Measure all dry and wet ingredients in the same measuring cup.

Method of Preparation:

  1. Melt butter in microwave for 30-40 seconds and keep outside for bringing it to room temperature.
  2. Sift all purpose flour, baking soda and salt together and keep aside.
  3. Mix 2 tbsp of ground flax seed with 6 tbsp of water and keep aside. This will act as egg replacer in the recipe.
  4. Now, in a mixing bowl, take melted butter at room temperature and add both brown sugar and white sugar to it. Mix everything till slightly frothy. The sugar may not dissolve completely. Leave it as is and add vanilla extract to this.
  5. Now add the sifted dry ingredients to this mixture little by little and mix gently with the help of spatula. Do not over-mix.
  6. At the end add grated dark chocolate to this and mix lightly.
  7. Cover the mixing bowl with a clean wrap and refrigerate for 2 hours.
  8. After two hours take the bowl out of refrigerator and preheat oven at 180 degrees Celsius.
  9. On a cookie sheet or baking paper take equal dollops of cookie batter and place those minimum four inches apart.
  10. Bake for 12 minutes (may vary depending on oven performance) in the preheated oven. WaterMark_2018-07-08-22-08-02.jpg
  11. After 12 minutes, take the sheet out and keep on cooling rack. At this stage, the middle of cookie may seem soft. But refrain yourself from over-baking it. Otherwise you will not have the chewy center portion for the cookie.
  12. Store the cookies in airtight container after those cool down.


Banana Cake (No Egg)

So, it’s my five year old who constantly nags me to bake something or the other. It’s not that she loves having those items, but she loves helping me around in baking things. Even I love her company in my work. The whisker being her favorite tool, she absolutely loves mixing the cake batter. However making her eat even one morsel is like a project for me.

So here is another project by both of us mom-daughter duo. Banana cake. It’s moist, tasty and healthy with no added sugar and no refined flour. The overripe banana used here provides natural sweetness to the cake.



  1. Whole wheat flour – 2 cups
  2. Overripe banana – 2 (big)
  3. Baking powder – 2 tsp
  4. Baking soda – 1 tsp
  5. Cinnamon powder – 1 tsp
  6. Salt – a pinch
  7. Vanilla essence – 1/2 tsp
  8. Coconut oil or Olive oil – 1 tbsp
  9. Choco chips – for topping

Method of Preparation:

  1. In a mixing bowl, mash the bananas nicely. Add oil and vanilla essence. Whisk lightly. Our wet ingredients are ready.
  2. Preheat oven at 180 degrees Celsius.
  3. Sift all dry ingredients (except choco chip) together and divide into three portions.
  4. Mix one portion of dry ingredients into the wet ingredients and mix gently. Take care not to over-mix. Then add another portion of dry ingredient and mix. Repeat the same with last portion of dry ingredient.
  5. Our cake batter is ready. If it seems to be too thick, then add 1-2 tsp of milk to adjust consistency. In my case I did not have to add any milk.
  6. Grease and dust cake tin (6 inch preferably) with flour.
  7. Pour the batter to the cake tin and top with choco chips.
  8. Bake for 40 minutes in preheated oven. Time may vary depending on oven performance. Do check after 30 minutes by inserting a toothpick. If it comes out to be clean, then our cake is ready.
  9. Take the cake out of oven and cool it completely before demoulding.
  10. After the cake cools down, cut and serve. This cake will be slightly dense, unlike refined flour cakes, because of whole wheat flour.

Onion Bhurji

Here is another dish that complements Pakhala really well. Onion bhurji is prepared with very few ingredients and is really simple to prepare. Not much hassle is involved in preparing this.  WaterMark_2018-07-07-20-15-58.jpg

Please read on for the recipe.


  1. Onion – 1 big
  2. Besan or Chikpea flour – 1/2 cup
  3. Turmeric powder – 1 tsp
  4. Peanuts – around 20 grams
  5. Curry leaves – 1 sprig
  6. Asafoetida – a pinch
  7. Panch phoran – 1 tsp
  8. Salt – to taste
  9. Oil – 2 tsp
  10. Red chilli powder (optional) – to taste

I do not add any red chilli powder or even green chillies as my little one will not be able to have.

Method of Preparation:

  1. Wash the onion and roughly chop it.
  2. Add besan and turmeric powder to the chopped onions and toss everything together. Do not mix with hand. Let it sit for around 15 minutes.
  3. Heat a pan and oil to it
  4. Add the panch phoran, once the oil is hot enough. Let those splutter.
  5. Then add curry leaves and peanuts to it. Stir well. Add a pinch of asafoetida.
  6. After the peanuts are roasted well, add the onion and besan mixture that we have prepared earlier.
  7. Mix everything well and let it cook until the raw smell from besan is removed. Do not overcook the onions. Sweat those until tender.
  8. Now switch off the flame and our delicious onion bhurji is ready to be served.