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.

Ingredients:

  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.

 

Dry Fruits Laddu

It’s been really long I wrote a post here. I so missed it. But I was so held up in some other activities that I would not have any energy left at the end of the day to sit in front of the screen and write.

Finally I could make up some time for myself and here I am. This time I am here with a healthy and delicious laddu recipe which is good for all age groups.

Read on further for the recipe.

Ingredients:

  1. Deseeded dates – 500 grams
  2. Raisins – 40 grams
  3. Cashews – 50 grams
  4. Almonds – 50 grams
  5. Pistachios – 50 grams
  6. Walnuts – 30 grams
  7. Poppy seeds – 3 tsp
  8. Flax seeds – 20 grams
  9. Unsweetened cocoa powder – 2 tsp
  10. Dry ginger powder – 2 tsp
  11. Ghee – 1 tbsp
  12. (Optional) Almond oil – 1 tbsp

Method of Preparation:

  1. Put the deseeded dates in a blender and blend to a coarse paste.
  2. Dry roast almonds, pistachios, walnuts and cashews. Let these cool down and pound to chunks.
  3. Dry roast poppy seeds and flax seeds separately and keep aside. Grind the flax seed to a coarse powder once those cool down.
  4. Now heat a non-stick pan and add ghee to it. Then add the ground date paste to it.
  5. Mix well and let the date paste become tender. Then add raisins and mix well.
  6. Then add all other dry fruits, poppy seeds, flax seeds powder, cocoa powder and dry ginger powder. Mix everything well.
  7. Switch off the flame and take out a mixture in a bowl. WaterMark_2018-02-24-00-16-53.jpg
  8. Let it cool down little bit and add almond oil to it.
  9. Now take small portions of the mixture and give shape of small roundels with the help of palms.
  10. Grease your palm with almond oil if required and repeat step 9 to make all laddus.
  11. Enjoy the healthy laddus with your dear ones.

Aloo Paratha – Guest Post

I really do feel blessed and honored when some talented friends and family offer to write through my blog. So, here is another blog from my sweet cousin Rimun who generously offered to write for my page. She is here with the recipe of all time appetizing famous Indian Aloo Paratha. Here is how she explains in her own words…

Parathas… Well, these need no introduction. We Indians go crazy for these any time. Be it on chilly winter mornings or rainy afternoons or for mini celebrations or for bigger ones. Be in sickness or be in health, in hostel rooms with roomies or at home from Mom’s kitechen, in tiffin boxes for kids or lunch boxes for Dad. Be it the plain ones with some gravy masala curry or the stuffed ones with some thick yogurt. The love is same all over.. be it for the ‘Parantha’ in Delhi or ‘Porota’ in West Bengal or ‘Parata’ in Odisha.

I enjoy having parathas any day and any time. For me, it’s not just a dish, it’s a ‘feeling’. Being such a big fan of parathas, I make it with different types of stuffing. Still the basic one with potato filling is beyond comparison. In my recipe, I add a good amount of chat masala so that I don’t even need a chutney/yogurt to enjoy those. So, here comes my version of aloo paratha. You will definitely love it. WaterMark_2018-02-12-17-39-07.jpg

Ingredients:

For Stuffing:

  1. Large Potatoes – 3 (boiled, peeled and mashed)
  2. Garlic (finely chopped) – 1 tsp
  3. Ginger (grated) – 1 tsp
  4. Green chilies (finely chopped) – 2 tsp
  5. Coriander leaves (finely chopped) – 1 tbsp
  6. Turmeric powder – 1/2 tsp
  7. Chili powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Chat Masala – 2 tsp
  10. Dry mango powder – 1 tsp
  11. Garam masala – 1 tsp
  12. Cumin seeds – 1/2 tsp
  13. Carom seeds – 1/2 tsp
  14. Oil – 2 tsp
  15. Salt – to taste

For Dough:

  1. Whole wheat flour – 2 cups
  2. Oil/Ghee – 2 tsp
  3. Kalonji or Onion seeds – 1 tsp
  4. Kasuri methi – 2 tsp
  5. Salt – to taste
  6. Water – for kneading

For Roasting Paratha:

  1. Ghee or Oil – as per requirement

Method of Preparation:

For Stuffing:

  1. Heat oil in a pan. Once the oil is hot enough, add cumin seeds and let those crackle.
  2. Then add chopped ginger, garlic and green chillies. Saute for half minute.
  3. Add mashed boiled potato and then turmeric powder, red chilli powder, coriander powder, chat masala, dry mango powder and salt to taste. Mix everything well. If required, sprinkle few drops of water.
  4. Add in garam masala and chopped fresh coriander leaves.
  5. Finally add carom seeds and turn off the heat. Keep aside to cool down.

For Making Dough:

  1. In a mixing bowl, take whole wheat flour. To it, add kasuri methi, onion seeds, oil an salt. Mix everything well.
  2. Add little water at a time and knead to form a soft dough.

For Paratha:

  1. Take a medium sized dough ball and roll it for about 4-5 inches in diameter while keeping the center portion thick and edges thin.
  2. Make a lemon sized ball out of the stuffing prepared and place it at the center of the rolled dough.
  3. Take the edge from all sides and start pleating by bringing edge portions to center and pressing together to make a ball of dough having the stuffing inside. Flatten it little using fingers.
  4. Dust with loose flour and roll gently to make a chapati sized paratha.
  5. For roasting, place the paratha on hot tawa. Cook for few seconds from both sides.
  6. Do not be in a hurry to add ghee or oil. Let it cook for few seconds. Now add ghee/oil and press lightly with the help of spatula.
  7. Roast from both the sides by flipping the paratha. Similarly proceed for the rest of the dough and stuffing.
  8. Enjoy the parathas hot with and chutney or yogurt or raita.

 

Nankhatai – Eggless Basic Cookies

This is the first time I did put my hands on preparing cookies. So, I started with the basic one called Nankhatai. And it turned out to be awesome and everyone in my family liked it. Nankhatai is a good tea time snack.

WaterMark_2018-01-15-18-40-18.jpg

Here is the recipe for Nankhatai.

Ingredients:

  1. All purpose flour – 1 cup
  2. Besan or chikpea flour – 1/2 cup
  3. Semolina or Bombay rava – 3 tbsp
  4. Powdered Sugar – 1/2 cup (as per taste)
  5. Salt – a pinch
  6. Cardamom powder – 1 tsp
  7. Melted unsalted butter – 2/3 cup
  8. Tutti frutti – for garnishing

Method of Preparation:

  1. Mix all the dry ingredients together in a mixing bowl.
  2. Add the melted butter.
  3. Make a firm dough. Prepare small dough balls out of it.
  4. Press the dough balls a little bit to flatten in shape and press the tutti frutties on top for garnishing. Place the cookie dough balls on a baking tray.
  5. Preheat oven at 150 degrees C. Place the tray in oven and let the cookies bake for 20 minutes.
  6. Let the cookies cool down completely and relish with hot tea. WaterMark_2018-01-15-18-39-51.jpg

Methi Daane ke Laddu

Methi daana or fenugreek seed is said to have a very high nutritious quotient. It helps to cure digestive problems, reduces inflammation in body, controls cholesterol level etc to name a few. Also fenugreek seed is very much beneficial for new mothers. It helps in controlling body internal temperature during winters.

So, here is a recipe for fenugreek seeds laddu apt for winters.

Ingredients:

  1. Fenugreek seeds – 45 grams
  2. Almond milk – 200 ml
  3. Almond – 50 grams
  4. Raisins – 70 grams
  5. Desiccated coconut – 30 grams
  6. Ghee – 2 tbsp
  7. Palm Sugar or jaggery – 50 grams (adjust to taste)

Method of Preparation:

  1. Dry roast fenugreek seeds over low medium flame till light brown.
  2. Let the roasted fenugreek seeds cool down completely.
  3. Put those in a blender and grind to a coarse powder.
  4. Soak the ground fenugreek seeds powder in almond milk for minimum of three hours. The mixture becomes thick in texture after soaking.
  5. In the mean time grind almonds and raisins separately and keep aside.
  6. Now heat a non-stick pan and add ghee to it. Once ghee is hot, add the soaked mixture to it.
  7. Mix well for few minutes and then add ground almond powder to it. Stir continuously so that it doesn’t stick to the pan.
  8. Add ground raisins and mix well by continues stirring.
  9. Now it’s turn to add desiccated coconut and palm sugar. Sugar gives the hint of sweetness to the otherwise bitter fenugreek seeds. Quantity of sugar to be added can be adjusted to taste.
  10. Mix everything well till a thick mass is formed. Switch off the flame and take out on a plate. WaterMark_2017-12-02-16-27-42.jpg
  11. Let the mixture cool down slightly and make laddus out of it while it’s still warm.
  12. Tip – If mixture becomes little dry, grease your palm with ghee or almond oil while making laddus.

Ghugni (Dried Peas Curry)

I know… It’s been so long I posted any recipe. It was so hectic for last couple of weeks that I did not have any energy left to write a post at the end of the day. And I do not feel good about it. In order to feel rejuvenated and good I had to write a post to connect to the blog family I have here.

So, today I will be writing about one of the famous street food or side dish in Odisha, an eastern state in India. Yes, it’s ‘Ghugni’. Ghugni is nothing but dried peas or yellow peas curry in an onion-tomato based gravy.

Ghugni is used as a base in most of the ‘chat’ items and as a side dish with items like idly, vada etc.

Read on further for the recipe.

Ingredients:

  1. Dried peas or ‘sukhi matar’ – 200 grams
  2. Curry paste – 1 tbsp
  3. Oil – 2 tsp
  4. Water – 4 cups
  5. Salt – to taste
  6. Ginger garlic paste – 2 tsp
  7. Turmeric – a pinch
  8. Tamarind juice – 2 tbsp
  9. Chopped onion for garnishing

Method of Preparation:

  1. Soak the dried peas in water overnight.
  2. In a pressure cooker, boil soaked peas in two cups of water with little salt and pinch of turmeric powder. Boil for 3-4 whistles.
  3. Take out the boiled peas in a bowl. I usually discard the water used for boiling peas.
  4. Now in the same pressure cooker, add oil. Once oil is hot enough, add the curry paste and ginger garlic paste and tamarind juice. Mix well. Add little water if required.
  5. Let oil be separated from the curry paste. Then add two cups of water.
  6. Let the water boil and then add the boiled peas to it.
  7. Cover the pressure cooker and boil it for one whistle on high flame. This helps the peas to absorb curry paste flavour completely.
  8. Switch off the flame after one whistle and let the pressure go on it’s own. It may take several minutes.
  9. After the pressure is gone, open the lid. Take out curry in a serving bowl, garnish with chopped raw onions and serve hot ghugni or yellow peas curry.

Paneer and Spinach Cheesy Balls

What could be better than a healthy and quick snack !!! These balls are a perfect combination of micro as well as macro nutrients. Paneer fills in the protein share while cheese and spinach fill for good fat and fiber respectively.

Also these balls can be prepared in advance and reheated before serving. These are very much filling. It keeps one satiated for long. This recipe can be considered keto friendly as well.

Read on further for the recipe.

Ingredients:

  1. Paneer (grated) – 100 grams
  2. Spinach – 50 grams
  3. Cheese (grated) – 30 grams
  4. Salt – to taste (can be ignored also as cheese is salty too)
  5. Red chilli flakes – to taste
  6. Dried oregano – 2 tsp
  7. Dry mango powder (optional) – 1 tsp

Method of Preparation:

  1. Chop, wash and blanch spinach leaves. Squeeze the leaves to drain out excess water.
  2. Now to the grated paneer, add blanched spinach leaves, grated cheese, red chilli flakes, oregano and dry mango powder.
  3. Mash everything together nicely and make small balls.
  4. Preheat oven at 180°c and keep the paneer balls in oven for 7 minutes (timing may vary depending on oven performance) in convection mode. Then for 4-5 minutes in grill mode for getting a crunchy outer crust.
  5. Take out and serve hot with choicest dip.

Fruity Canapes

Happiness is when you can prepare an appealing and healthy snack in minutes and your kid loves that.

This snack has the goodness of cheese and varieties of fruits in it. To make it appealing for kids, I did serve the fruits mix in canapes. These canapes are easily available in supermarkets.

Read on for the recipe.

Ingredients:

  1. Cream cheese – 50 grams
  2. Honey – 3 tbsp (can be adjusted to taste)
  3. Apple – 1
  4. Kiwi – 1
  5. Banana – 1
  6. Cashew – 7
  7. Raisins – 10

Basically, any fruit or dry fruit of your choice can be taken. I had only these fruits available at home.

Method of Preparation:

  1. Cut all the fruits into small pieces.
  2. Beat cream cheese to a smooth consistency.
  3. Add honey, all the fruits and dry fruits.
  4. Mix everything well.
  5. Fill spoonful of this fruit mixture into canapes and serve immediately. Else the canapes become soggy if kept for long.

Chini Paratha (Sweet Flat Bread)

Childhood memories always hold special place in our hearts. Those outdoor games, tasty snacks from Grandma’s kitchen etc are the memories that I, my sister and cousins will always cherish.

One such snack is Chini Paratha that we had most of the times after our evening playtime. It’s so simple to make and delicious. Recently I prepared this for my husband and he too fell in love with this Chini Paratha.

Please read on for the recipe below.

Ingredients:

  1. Whole wheat flour – 1 cup
  2. Water – 1/3 cup
  3. Salt – a pinch
  4. Sugar – 2 tsp
  5. Oil or ghee – 1 tsp

Method of Preparation:

  1. Make soft dough with wheat flour, water and pinch of salt. Cover and let the dough sit for ten minutes.
  2. Make medium sized balls from the dough.
  3. Roll the ball up to a diameter of 4-5 cente-meters approximately.
  4. Spread sugar all over the rolled dough all over and press the sugars a little with fingers.
  5. Then fold it and spread some more sugar and press gently again.
  6. Fold it again to a triangular structure. Please check out the picture below for easy understanding.
  7. Now roll the small triangle gently to make it a bigger triangle. Now our rolled paratha is ready to be cooked.
  8. Heat a skillet or tawa and place the rolled triangular paratha on it.
  9. Keep heat on medium low.
  10. Roast paratha from both the sides. The sugars will caramelize from both the sides and give nice golden colour to the paratha.
  11. Now spread little oil or ghee all over and flip so that both the sides will be roasted evenly.
  12. Hot Chini paratha is ready to be served.

Sevaiya (Vermicelli) Upma

Upma is a savoury Indian dish that’s prepared with grains like flattened rice (poha), oats, dalia (broken wheat) etc and mixed vegetables. Different combinations of spices and sauces are also used in different types of upma.

Upma is mostly considered as a breakfast dish. But it can be had as brunch or heavy snack item also.

Here the recipe talks about vermicelli upma. I mostly prepare this in dinner when I am tired and not in a mood to prepare roti and curry. So, I add veggies to vermicelli and my healthy meal is ready.

Read on for the recipe.

Ingredients:

  1. Roasted vermicelli – 2 cups
  2. Peanuts – 1/2 cup
  3. Potato (chopped length wise) – 1 big
  4. Onion (chopped length wise) – 2 medium
  5. Green chilli (chopped) – 1
  6. Salt – to taste
  7. Black salt – 2 tsp
  8. Turmeric powder – 1 tsp
  9. Red chilli powder – 1 tsp (as per taste)
  10. Schezwan Sauce (optional)
  11. Oil – 1 tbsp
  12. Cumin seeds – 1 tsp
  13. Curry leaves – 8 to 10
  14. Water – 3 cups

Any veggie of your choice can be used in this recipe.

Method of Preparation:

  1. Heat oil in a pan and then add cumin seeds. Once the cumin seeds splutter, add peanuts and stir.
  2. Then add curry leaves, chopped green chilli, chopped potatoes and onions.
  3. Add salt, chilli powder, turmeric powder. Mix well. Cover and let the veggies be done half way through.
  4. Once the veggies are half boiled, add the roasted vermicelli. Mix well. Add 3 cups of water. Cover and let the vermicelli and veggies be tender.
  5. Let all the water evaporate.
  6. Add schezwan sauce (or any sauce of your choice) and mix everything well.
  7. Switch off flame and sprinkle black salt all over. Stir everything well.
  8. Hot vermicelli upma is ready to be served.