Eggless Ginger Cookies

Ginger Cookies

Christmas is round the corner and everyone is busy baking cakes, breads and cookies. Today I'm going to share eggless Ginger Cookies. These are simply, easy and aromatic cookies perfect for Christmas Special.

Ingredients:

Whole wheat flour - 1 cup / 120 gms

Baking powder - 1/2 tsp

Salt - 1/2 tsp

Brown sugar - 1/4 cup

Unsalted butter - 1/4 cup

Ginger juice - 1 tablespoon

Grated ginger - 1 tsp

Cinnamon powder - 1/2 tsp

Brown sugar - 4 tablespoons to coat ginger cookies

Method:

# Sieve whole wheat flour, baking powder, salt for 3 times. (Dry ingredients)

# Cream butter and brown sugar.

# Add grated ginger, ginger juice, cinnamon powder with creamed butter.

#Add dry ingredients to creamed mixture.

# Mix to form a dough. Do not knead just mix.

#Cling wrap and refrigerate for 30 minutes.

# Grease your baking tin with oil/ butter.

Baking in kadai:

* Pace the kadai on gas stove, add some salt place the ring mould switch on the stove and close the kadai with another plate. Preheat at medium flame for 10 minutes.

* Make small marble size balls of the dough coat with brown sugar, place them in greased baking tin.

* Place the baking tin in kadai close with another plate and bake at low medium flame for 20-25 minutes.

Once done cool on wire rack. When it cools down completely store in an airtight container.

Microwave Convection mode:

# Preheat microwave convection mode @ 160'c.

# Make small balls and slightly press and coat with brown sugar.

# Place them in baking tin leaving some space.

# Bake @ 160'c for 12-15 minutes.

#Once baked cool on wire rack.

# Once cookies are completely cool store them in airtight container.

Do try this and provide your comments.

Thank you!

Custard Sweet Bread

Custard Sweet Bread

This is a simple and healthy sweet bread with black raisins and tutti-fruti. Make custard and let it cool then add with the bread dough.

Ingredients:

Custard powder - 2 tablespoons

Water - 1/4 cup

Whole wheat flour - 1/2 cup

Semolina - 1/2 cup

Oats powder - 3/4 cup

Jaggery powder - 4 tablespoons

Instant active dry yeast - 1 tsp

Salt - 1 tsp

Raisins+ tutti-frutti - handful

Oil - 2 tablespoons

Water - 1 cup for kneading  (as required)

Milk - 1 tablespoon 

Butter - 1 tsp

Method:

# Mix custard powder and water. Cook on slow flame until it becomes glossy.

# Allow it to cool.

# Powder oats in a mixie / food processor.

# Mix whole wheat flour, semolina, oats powder, jaggery powder, salt, yeast, custard.

# Add water and knead a dough. It will take 5 minutes.

# Apply oil and cling wrap until it doubles in size.

# Grease the baking tin with oil (7×3 baking tin size)

# Once the dough doubles in size punch down, add 1 tsp of oil and knead. Pull and push method. Knead for 15 minutes  by adding little oil. 

# Make a rectangular shape add handful of Raisin and tutti-fruti.

# Make a log pinch the edges and put it in greased tin.

# Let it rest for 1/2 hr.

# Just before it reaches the tin preheat microwave convection mode @ 190'c.

# Apply some milk and bake at same temperature for 30 minutes.

# Once baked apply butter and allow it to cool for 10 minutes.

# Demould and allow it to cool on wire rack.

# Slice after 3-4 hrs.

Please do try and provide your comments.

Thank you!

Chocolate Cake (neutral gel)

Chocolate Cake (neutral gel)

Neutral gel is used as a decorating glaze for cakes, pudding, custard etc. This gel can be used for  preparing cakes as it gives a super soft, moist texture for eggless version.

Notes:

* Sieve dry ingredients for 7-8 times.

* All ingredients should be in room temperature.

* I've used 1 cup =  120 gms

* You can skip milk and add 2 tablespoons of milk powder and mix with dry ingredients.

Ingredients:

Whole wheat flour - 1 cup or 120 gms

Sugar - 3/4 cup

Cocoa powder - 2 tablespoons or 30 gms

Baking powder - 1 tsp

Salt - 1/4 tsp

Neutra gel - 1 tablespoon

Oil - 1/4 cup or 60 ml

Water + milk - 1/2 cup or 120 ml

Vanilla essence - 1 tsp

Method:

# Sieve whole wheat flour, baking powder, salt, cocoa powder for 7-8 times. (dry ingredients)

# Mix sugar, milk water. (sugar must dissolve well) Add neutral gel and mix well, you can use electric beater or whisk to get frothy texture. It takes 5-7 minutes.  Add oil + vanilla essence and whisk well.(wet ingredients)

# Mix dry ingredients and wet ingredients in small batches to form a smooth cake batter (pouring consistency)

# Grease the baking tin with oil. Baking tin size 6×3.

# Preheat microwave convection mode @ 160'c.

# Pour the cake batter into the greased tin.

# Bake @ 160'c for 30 minutes.

# Check by inserting a knife / toothpick.

# Demould and 5 minutes.

# Allow it to cool on wire rack.

Once it comes to room temperature can Slice your cake or add icing of your choice and serve.

Please do try and provide your comments.

Thank U!

Savoury Biscuits

Savoury biscuits

Happy to share my 200th recipe in my blog.

Healthy, simple, crispy baked whole wheat savoury biscuits are perfect for tea-time. I'm going to add these biscuits in mixture which is a savoury snack... we South India's prepare for Diwali.

Ingredients:

Whole wheat flour - 1 cup

Unsalted butter - 60 gms

Salt - 1 tsp

Water - 1/4 cup

Method:

# Mix whole wheat flour, salt & 40 gms of butter, mix until you get bread crumbs consistency.

# Sprinkle water and knead a stiff dough and refrigerate for 30 minutes.

# Roll the dough apply 1 tsp of butter and dust 1 tsp of wheat flour and fold to a book shape as shown in the picture.

# Cling wrap and refrigerate for 4 hrs.

# Repeat this process for 5 times.

# After 5 times roll again and cut in desired shape.

# Preheat microwave convection mode @180'c.

# Grease the baking tin and place these biscuits and bake for 13-15 minutes at same temperature.

# Once done allow it to cool on wire rack.

Store in an airtight container and enjoy for tea-time.

Please do try and provide your comments.

Thank U!

Ribbon Pakoda

Ribbon Pakoda

Ribbon Pakoda is a crispy savoury item prepared for tea-time / festival's like Deepawali. 

Ingredients:

Besan / gram flour - 3 cups

Rice flour - 1 cup

Red chilli powder - 1.5 tsp

Asafatidia / hing - 1 tsp

Salt - to taste

Oil - for frying

Method:

# Mix gram flour, rice flour, salt, asafatidia in a bowl.

# Heat 2 tablespoons of oil in a pan. Pour the hot oil in the dry mixture. When you pour the oil sizzling sound should come.

# Give a resting time for 5 minutes. Mix well, you should get bread crumbs consistency. 

# Sprinkle water about 1/2 cup or as you required to knead a soft dough.

# Heat oil on medium flame.

# Use ribbon dics to prepare Pakoda.

# Roll the dough and put it in the machine and start making Pakoda.

# Turn the Pakoda in every 30 sec. Once the bubbles settels down remove from oil.

# Once it becomes slightly cool store in an airtight container.

Please do try and provide your comments.

Thank U!

Churma Ladoo

Churma Ladoo

Churma Ladoo is a traditional recipe of Gujrat and Rajasthan. (These states are located in India) We require just three basic ingredients like whole wheat flour, jaggery and oil / ghee.  Churma is a whole wheat flour fried dumplings which is coarsely powdered and added with jaggery, ghee and made ladoos.  I'm happy to share an Airfried Churma Ladoo for Diwali. This is prepared for Ganesh Chaturthi and Diwali as an offering to deity.

https://youtu.be/GJcTlZkdHTM

Ingredients:

Whole wheat flour - 1 cup

Semolina / Sooji - 2 tablespoons

Jaggery powder - 1/2 cup

Poppy seeds - 1/4 cup

Grated coconut - 2 tablespoons

Cardamom powder - 1 tablespoon m

Ghee / clarified butter - 2 tablespoons + 2 tablespoons ( mix with churma mixture while preparing ladoos)

Method:

# Mix whole wheat flour, semolina, melted butter / ghee. Sprinkle water and knead the dough. Do not over knead. Rest the dough for 10 minutes.

# Dry roast poppy seeds and grated coconut seperately.

# Preheat Airfrier at 180'c for 10 minutes.

# Make marble size balls. Shape them oval by pressing with your fingers...as shown in the picture.

# Place the dumplings in airfrier and fry @ 180'c for 20 minutes.

# After 20 minutes turn the dumplings and fry @ 200'c for 15 minutes.

you can see the change in colour.

# Allow it to cool down.

# Use a wooden spoon and break them.

# Put it in mixer jar and make a powder...just without lumps.

# In a plate add churma, jaggery powder, cardomam powder, roasted grated coconut and mix well.

# Heat 2 tablespoons of ghee and pour with churma mixture and mix well.

# Make churma ladoos. Coat them with poppy seeds.

Churma Ladoo are ready for Neivedhya and also to serve.

Do try and provide your comments.

Thank U!

Semolina Sweet Potato Bread

Semolina Sweet Potato Bread

A perfect super soft bread which is prepared with Semolina and sweet potato.

Ingredients:

Boiled sweet potato - 100 gms

Semolina - 500 gms

Instant active dry yeast - 1 tsp

Buttermilk - 250 ml

Jaggery powder - 1 tablespoon

Salt - 1 tsp

Oil - 3 tablespoons

Jaggery powder + water - 1 tablespoon (brush before you bake the bread)

Method:

# Boil sweet potato and mash / grate.

# Use fine Semolina or pulse it in mixer jar.

# Mix Semolina, jaggery powder, yeast, salt.

# Add mashed sweet potato.

# Add buttermilk and mix well. Just mix everything together.

# Apply some oil, cling wrap and proof it for 1 hr.

# Once it doubles in size, add 1 tsp of oil and knead for 5 minutes. Add 2 tablespoons of oil and knead. It will be sticky but as you knead it for 15-20 minutes it becomes smooth in texture.

# Grease the baking tin with oil.

# No shaping is required just place the dough in greased tin and allow it to rest for 20 minutes.

Baking tin size 7×3.

# Once it rises up to the pan. Mix jaggery powder and water. Brush the mixture before baking.

# Preheat microwave convection oven @ 190'c.

# Bake for 30 minutes at same temperature.

# Once baked apply some butter and leave it for 10 minutes.

# Demould and allow it to cool on wire rack for 2-3 hrs.

Slice the bread with cerrated knife.

Please do try and provide your comments.

Thank U!