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!