Eggless crunchy choco chip cookies

Egg less crunchy choco chip cookies

Whole wheat flour- 1 cup
Softened butter- 1/2 cup
Crushed or powdered nuts ( I took almonds) - 1/2 cup
Powdered coconut- 1/2 cup
Choco chips- 1/2 cup to 1 cup
Powdered sugar- 1/2 cup
Baking powder- 1/2 tspn
Milk- 1/4 cup - 1/3 cup

Method


Mix all the ingredients except the choco chips in a large bowl. Knead into a very soft dough adding few spoons of milk in between to get a sticky soft dough. Finally add the choco chips and mix well.

Drop in cookie dough with spoon or hand in the cookie tray and bake in a preheated oven for around 10 minutes at 150 degrees Celsius

My process of baking cookies is as follows:

I preheat the oven ( I bake in my OTG) for ten minutes at 150 degrees celsius, place the cookie tray in the top rack and bake for around 6-8 minutes, when you feel that the bottom of the cookies are baked slowly shift the mode of the OTG to grill mode and grill for another 5-8 minutes..make sure that the top and bottom should not get dark brown , it should be just golden brown.

Remove the tray from the oven and remove each cookie carefully ( it would be soft ) from the tray using a flat spatula and let cool till it turn crispy and then store in airtight jar.

Fatless sponge cake

Basic fatless sponge cake


Eggs -  4 no.s
Powdered jaggery - 3/4 cup OR 1/2 cup sugar
Vanilla essence - 1 tspn
Whole wheat  flour ( atta) - 1 cup
Almonds 1/2 cup ( powdered)
Baking powder - 1 tspn


Method


Preheat the oven to 180- degrees celsius
Beat together the eggs , powdered jaggery and the vanilla esssence till light and creamy. Gradually fold in the flour stirring with a light hand in one direction only.
Add in the powdered almonds and fold again.
Pour the batter in a prepared pan and bake for 20-30 minutes or until the toothpick inserted comes out clean.

Raagi idlis

Raagi idli.

Urad Dal - 1 cup
Idli rice- 1 cup
Raagi flour- 1 1/2 cup to 2 cups

Soak Urad dal and rice separately for 4-5 hours. Grind both of it separately and then mix , also mix the raagi flour and add some water to form a batter similar to the consistency of the idli batter. Let it ferment overnight and make idlis as usual.
Serve with chutney or sambhar or both :)

Barley Idli

Barley Idli

Barley - 1 cup

Idli rice- 1 cup

Urad dal - 1 cup ( or u can take a mix of dals)

Soak each of above ingredients  separately for about 5-6 hrs and then grind it separately. Mix and keep it over night for fermentation. Add in salt to the batter and make idlis as  usual.

Barley - cornmeal- almond cookies

Barley- cornmeal- almond cookies

Barley powder- 1 cup
Cornmeal - 1/2 cup
Almond powdered- 1/2 cup
Sugar- 1/2 cup ( powdered)
Butter- 1/2 cup
Baking powder- 1/2 tspn
Milk -
Choco chips- one handful (optional)

Method

Mix all the ingredients adding reqd amnt of millk to form a soft dough. Make balls, flatten it with a fork and place in a baking tray at 150 degrees Celsius

Pink cookies

Pink cookies 

Whole wheat flour- 1 cup
Almonds- 1/2 cup ( powdered)
Sugar- 1/2 cup ( powdered)
Baking powder- 1/2 tspn
Butter- 1 /2 cup
Beetroot pulp - 6 tbspn


Method
Mix all the ingredients adding the beetroot pulp in the final stage of mixing and form  a soft dough. Spoon the dough into the cookie tray and press it with a fork and bake in a preheated oven at 150 degrees celsius .

Cornflakes chocochip cookies

Cornflakes chocochip cookies

Whole wheat flour- 1 cup
Almonds- 1/2 cup
Sugar- 1/2 cup
Butter- 1/2 cup
Baking powder- 1/2 tspn
Choco chips- as required
Corn flakes crushed - a handful
Milk- 4-6 tbspns

Mix all the ingredients except choco chips and cornflakes in a bowl , Add in the milk if required to make a soft dough. Finally add the chocochips and cornflakes and spoon in the dough in a baking tray and bake as said in the description of the cookie album.

Alternatively u can make a ball of the dough and roll in cornflakes and bake it

Chocolate butter cookies

Chocolate coated butter cookies ...
For the cookies
Atta- 1 cupButter- 1/2 cup
Sugar - 1/2 cup powdered
baking powder- 1/2 tspn
Vanilla essence - 1/2 tspn

For the chocolate coating - 150 gms cooking chocolate.

Method
Knead all the ingredients for the cookies to a soft dough and bake as usual .

Melt the chocolate pieces in a a bain marie (double boiler )until the heat is well incorporated in the grated chocolate pieces. Stir it to ensure that it is melted.

Once the cookies are taken out and cooled, dip one side on the cookie into the melted chocolate and let it set in the refrigerator for not more than 8 -9 minutes. take it out and store in a container. 

Choco peanut cookies

Choco peanut cookies
Butter- 1/3 cup
Atta- 1 cup
Peanuts - 1/3 cup powdered or crushed
Vanilla essence- 1/2 tspn
Baking powder- 1/4 tspn
Milk- 1 -2 tbspn.. just enough to bind the dough softly
cocoa powder- 1- 2 tbspn
Sugar - 1/2 cup powdered


Method
Mix all the ingredients into a soft dough and bake at 150 degrees Celsius in a preheated oven.

Poha cookies

Poha cookies


Brown poha powdered- 1 cup ( roast the brown poha and powder it)
Makhana powder- 1/2 cup( roast makhana and powder)
Walnuts powdered- 1/3 cup
Butter- 1/4 cup
Milk 1/3 cup
Sugar - 1/2 cup powdered( u may take more if u want it really sweet)
baking powder- 1/2 tspn

Method
Mix all the ingredients into a soft dough and make small balls, flatten it and bake in preheated oven at 150 degress celsius.

Whole wheat bran bun

Whole wheat bran bread


Wheat bran - 1/2 cup
Whole wheat /Multi grain flour- 2 cups
Salt - 1/2 tspn
Active dry yeast- 1 tbspn
Sugar - 1 tbspn
Luke warm milk - 1 1/2 cups
Olive oil - 2 tbspn
Sesame seeds -  tspn


Method
Combine the yeast with sugar and two tablespoons lukewarm water in a bowl and set aside for about 15 mins or until the mixture turns frothy. Stir in the warm milk. Place the bran , flour and salt in a mixing bowl. Add the yeast mixture, a little at a time, and mix to form a dough.
Turn the dough out onto a floured surface( here I used all purpose flour) and knead for about 10 - 15 minutes or until the dough is smooth and shiny . Here since we have used whole wheat flour the dough may lack the property of a bread dough slightly but its fine. Place the dough in a deep big bowl smeared with little olive oil and turn around the dough so that the oil gets smeared all over the dough. Cover the bowl with a damp cloth  and leave in a warm place for about 2 hours , I left it overnight :). until the dough doubles it size. 
Knock back the dough, add the oil and knead again. Divide the dough into four portions, and form into a bun shape and place in a baking tray , cover and leave it to rise until it double the size.
Preheat the oven to 220 degrees Celsius. Brush the buns with a little water and sprinkle sesame seeds over them. I placed the tray in the top rack of my oven and baked for about 25 minutes until well risen and top turns brown. The bottom of the bread should sound hollow when tapped.  Remove from oven and transfer to a wire rack to cool. Cut when completely cooled


The extra time has to be invested in kneading the dough and for proving since we dint use all purpose flour. Dont expect this bread to be very airy and with huge holes as you see in white bread.
But I ensure that this bread do taste good and you will def feel good eating it too !!
Happy baking!!!


Recipe source : Sanjeev Kapoors bakes and cakes with the changes in the few ingredients used .

Spicy green oats dosa

Spicy green oats dosa

Ingredients

Oats- 1 cup

Semolina -1/3 cup

Spinach - One bunch

Green chillies- 2

Onion - I med size

Tomato - 1 med size

Ginger garlic paste- 1 tspn

salt

Method

Soak oats and other ingredients in a mixie jar /blender with required amount of water. Grind/blend well the ingredients to a smooth batter . Being a very short and simple recipe make dosa instantly with this batter and enjoy the tasty spicy green dosa. 

Vellayappam

Some people like me dislike the taste of yeast in certain dishes and this traditional breakfast item of Kerala is mostly prepared either using toddy or yeast . Here is a version where you dont have to use either if you dislike its taste, but only if you dont feel guilty of using sugar :)


Recipe of vellayappam 


Idli rice- 2 cups
Grated coconut- 3/4 cup- 1 cup
Paper aval ( very think beaten rice)- 3/4 cup
Sugar - 1/3 cup
Tender coconut water ( if not water)


Method


Wash and soak the rice for about 3-4 hours. Soak the beaten rice also for about 15 minutes. Grind it well in a grinder or mixer to a very fine paste. You can grind the coconut and beaten rice separately and then mix with the rice batter. Grinding of all the above is done preferably in tender coconut water for better results if not water will also do. Add in the sugar, mix thoroughly and let it ferment for about 7-8 hrs. 
Once the batter is fermented heat up the appam pan ( this pan is shaped like a shallow kadai available in both iron and non-stick material) , smear a little oil , preferably sesame oil and pour a ladle of the batter and just swirl around lifting pan . You will see that the sides of the pan would be slightly coated with the batter and the remaining batter falls to the middle of the kadai.
Cook in low med heat covering it with a lid. Remove from the kadai once it is cooked. You dont have to flip over and cook the other side.
Have it with your choice of veg or non-veg curry . Done!

Enjoy Cooking !!

Oats cucumber dosa

Oats Cucumber dosa


Ingredients


Oats- 1 cup
Semolina (Chirooty rava) 1/4 cup to 1/2 cup
Cucumber - 1 large 
Green Chillies and Coriander leaves- to your taste
Salt


Method


Soak the oats and semolina in just enough water in a mixie jar for 10 minutes. Finely chop or grate the cucumber to it. Blend it nicely along with the chillies and coriander leaves and add salt. Make sure that the batter is not too thick or thin.
Make dosa instantly with this batter. Healthy and nutritious too and can be made in a jiffy. 

Saffron flavoured nankatais

Saffron nankatai


Ingredients:


1½ cups Whole wheat flour OR 1 cup whole wheat flour and 1/2 cup powdered nuts
½ powdered sugar
½ cup + 1tbsp Ghee/Indian Clarified Butter (or use melted unsalted Butter)
6 Green Cardamoms, crushed, peeled and powdered
¼ of small Nutmeg or ¼ inch Cinnamon, powdered
¼ tsp Saffron dissolved in 1 tbsp warm Milk
1/4 tsp Baking powder
Small pinch of Salt
Few Cashews for topping (Optional)


Method:
Pre-heat the oven at 150 deg C. Line the baking tray or sheet with aluminium foil or baking paper and keep it aside.
Take sugar and ghee in a mixing bowl and add saffron dissolved in milk. Mix them well till sugar and ghee are incorporated well.
Next add whole wheat flour , baking powder, crushed and powdered spices and a small pinch of salt and mix them well till you can form dough. If the dough is too crumbly or powdery, add a tsp of milk at time till you can form dough.
Make small lime sized or large gooseberry sized balls and lightly press the cashews on top.
Place them in a baking tray lined with aluminium foil or baking paper and make sure that there are enough gaps between individual cookie dough.
Place the baking sheet in the middle rack of the oven and bake for 12 to 15 minutes.
Once baked, take the cookies from baking tray/sheet and place them on cooling rack. Don’t worry if you find the cookies to be little soft as they will harden once cooled.

Chocolate nankatai

Chocolate nankatai


Ingredients
1 cup whole wheat flour
1/4 cup rava ( semolina)
1/4 cup almonds (powdered)
1 tbspn flaxseed (powdered)
Cocoa powder- 2 -3 tbspn ( 2 tbspn will also be enough)
Sugar- 1/2 cup ( powdered)
Ghee- 1/2 cup
1/4 tspn baking powder

Method
Mix all the ingredients and knead it to make a super soft dough. Make balls, flatten it with a fork and bake it in a preheated oven at 150 degress Celsius for about 10- 12 minutes 

Rajgira almond with chocochips cookies

Rajgira almond with chocochips cookies
Rajgira flour- 1/2 cup
Whole wheat flour- 1/2 cup
Almonds - powdered- 1/2 cup
Sugar - 1/2 cup
Butter - 1/2 cup
Baking powder- 1/4 tspn
Vanilla essence - 1/2 tspn

Method ..
Mix all the ingredients smoothly into a soft dough make balls, flatten it with fork and bake at 150 degrees celsius.
Quite simple na.. Try it soon !

Rajgira pista nankatais

Rajgira pista nankatais


Rajgira flour- 2/3 cup
Whole wheat flour- 1/4 cup
Pista- 1/4 cup ( crush it or powder it)
Sugar - 1/3 cup
Ghee or clarified butter- 1/4 cup
Baking powder- 1/4 tspn
Milk- as reqd

Method
Mix all the ingredients in a bowl and knead to a soft dough with the milk. Make balls and place in a baking tray , press it with a fork and bake in a preheated oven at 150 degrees Celsius until the nankatais looked cooked and browned slightly.

Barley nankatais

Barley nankatais


Barley flour- 1 cup
Atta (Whole wheat flour)- 1/2cup
Hazel nuts - 1/4 cup( powdered)
Ghee-1/3cup
Milk- as reqd to get a soft dough
Baking powder- 1/4 tspn
Sugar/brown sugar- 1/3 cup to 1/2 cup (powdered)

Knead all the ingredients to a smooth dough and bake in a preheated oven at 150 degrees celsius until baked.

Note: The cookies will be very soft and crumbly when taken out , but hardens when they cool off.

Anzac biscuits

Anzac biscuits

Ingredients

1 cup plain whole wheat flour
1 cup oats
1 cup dry coconut (copra)
1 cup brown sugar
1/2 cup butter
2 tbsp dates syrup
1/2 tspn baking powder
2 tbspn milk
Method
>preheat oven 180C / 350F. mix together flour, oats, coconut, baking powder and brown sugar
>melt butter and mix with date syrup.
> Mix the melted butter to the flour mixture and add upro 2 tbspn of water to bind the dough.
>roll spoonful by spoonful of mixture, about the size of a walnut shell and place onto an oven try lined with baking paper. leaving space again between dollops to allow for spreading.
>press dollops down with a fork to flaten and proceed to bake for 15-20 minutes, Cool on a wire rack and seal in airtight containers.

Original recipe http://www.bbcgoodfood.com/recipes/11144/anzac-biscuits-

Focaccia with multigrain atta

Herb bread

Herb bread

Ingredients

1 1/4 cup refined flour
3/4 cup whole wheat flour
7 gms dry yeast
1 tbspn sugar
1 tspn salt
2-3 garlic cloves
2 spring onions (chopped)
2 tbspns coriander leaves, chopped
3-4 pepper corns, crushed
jeera, ajwain
little butter.

Method
Combine the yeast with sugar and 1/4 lukewarm water, stir and set aside for 10-15 mins to froth.

Sift the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture and approximately 1/2 cup of water and mix to a rough dough. Transfer the dough to a floured
surface and knead until smooth and elastic. Return to the bowl , cover with a damp cloth and leave for about 2 hrs until double in size.

Knock back the dough and add in herbs and knead well. Divide the dough into two equal portions and roll each portion into a cylinder. Place the dough log in the baking tray and cover with damp cloth and set aside to prove till it doubles the size.

Preheat oven to 200 degrees Celsius and bake the bread for 20-30 mins or until the top is brown and you hear a nice hollow sound when tapped. Remove from oven and brush with melted butter . Transfer to a wire rack to cool.

Recipe source: Sanjeev Kapoors Cakes and bakes
but tried with slight alterations :)

Pretzels

Laugenbrezel (German Style Soft Pretzels) With Sesame Seeds

Ingredients:

2 1/4 tsp dried active yeast
1 1/2 tsp sugar
1 cup warm milk
3 cups + 1/4 cups all-purpose flour
1 tsp salt
6 cups water
2 tbsp baking soda
1 tsp cornmeal or semolina
2 tbsp milk
2 tbsp white sesame seeds
2 tbsp black sesame seeds

Method:


In a large bowl, dissolve the yeast and sugar in warm milk and allow that to stand for about 5 minutes.

Add the 3 cups flour and salt to the proofed yeast and stir until a soft dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic. The dough will feel slightly sticky, so add a bit of flour as and when necessary while kneading. This should take about 8 minutes.

Form the dough into a ball and place in a large oiled bowl, turning to coat the dough with oil. Cover and allow the dough to rise for about 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Deflate the dough, cover and let it rest 5 minutes. Divide dough into 12 equal portions.

Work with one portion at a time and cover remaining dough to prevent it drying. Roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a lightly greased baking sheet. Cover and let rise 10 minutes (pretzels will rise only slightly).

Put the 6 cups of water and baking soda in a non-aluminium pan and bring to a boil. Turn down the heat and simmer. Gently lower a pretzel into the simmering water. Cook on each side for about 15 seconds. The pretzel will swell/ puff up a bit. Remove from the water with a slotted spoon and place on a greased wire rack. This will prevent the pretzel from sticking to the rack. Repeat with the remaining pretzels.

Place the pretzels on a baking sheet sprinkled with cornmeal or semolina. Brush with milk and sprinkle with sesame seeds. Bake at 220C (425F) for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.

Serve warm with a dip of your choice or just plain. They’re best eaten fresh, and on the same day. This recipe makes 12 Pretzels.

Garlic rolls

Garlic rolls


Ingredients:
Whole wheat flour ( atta) - 1 1/2 cup
All purpose flour- 1 cup
Warm water - 1 cup
Yeast - 1 1/4tbl spn
Sugar - 2 tbsp
Salt - as required
Olive oil - 2 tbsp
Sesame seeds - 1 tsp


For Garlic spread:
Garlic - 5 pods
Butter - 3 tblsp
Coriander leaves(chopped) - 2 tbl sp
Green chilly - 1
Salt - for taste


Method to make Garlic spread:
Grind the coriander leaves and green chilly into a fine paste. Mix it along with butter and salt.


Method for making rolls:
Drop the yeast, salt and sugar in warm water and beat until everything dissolves.
Add the sifted maida to the above ingredients and kneed well until you get a smooth dough.
Finally add olive oil and kneed for a while till the dough springs back when you press with your finger.
Leave the dough in a greased bowl and cover it with cling film or wet cloth. Allow it untouched for an hour. The dough will double in size by then.
Now knock down the air in the dough and kneed again for few mins. Divide the dough into two parts and roll it into a rectangle using the rolling pin. The rolled rectangle should be half an inch thick.
Apply the garlic butter on the dough evenly. Now roll it carefully into a log and cut it into four equal parts.
Do the same for the remaining dough too.
Place them into a well greased baking tray or bread loaf tin.
Now apply the remaining garlic butter spread on top of the rolls and also apply some milk on the sides and top to give the rolls the shiny look. Sprinkle some sesame seeds on top of the rolls.
Now leave this along for another 20 mins for it to slightly raise in size.
Preheat the oven to 180°C.
Bake the rolls for 25-30 mins.