Thandai masala Cookies

Thandai Masala Cookies

Healthy cookies made with porridge flour (ragi porridge flour) powdered oats,  jaggery, with zero baking powder and zero baking soda. I've used Thandai masala powder you can use vanilla essence / extract.

You can even use homemade porridge flour(sprouted ragi flour, wheat, nuts etc) 

Notes:

* Dry roast the flour slightly before using.

* Sieve the flour for 3-4 times.

Ingredients:

Porridge flour - 1 cup / 110 gms

Powdered oats - 2 tablespoons

Powdered Jaggery / powdered sugar - 1/4 cup

Butter - 1/2 cup

Thandai masala powder - 1 tablespoon

Milk - 2 tablespoons

Method:

# Sieve porridge flour for 3-4 times. Mix oats powder and porridge flour well.

# Cream butter and powdered Jaggery. Mix Thandai masala.

# Add oats+porridge flour to the creamed butter mixture. Add milk and make a dough. Do not knead...just mix.

# Give log shape and refrigerate for 20 minutes.

# Cut the log in 1 inch thick.

# Preheat microwave convection mode @ 170'c.

# Grease the baking tin with oil/ butter...arrange the cookies.

# Bake at same temperature for 10 minutes.

# While baking the second batch reduce the timing as it may over bake.

# Allow it to cool on wire rack.

# Store in an Airtight container.

Please do try and provide your comments.

Thank U!

Red Velvet Cake

Red Velvet Cake

Red Velvet Cake is a moist, super soft, sweet, slightly sour cake. This is a healthy version which is sweened with jaggery powder and made with whole wheat flour. I've used white chocolate for frosting.

Ingredients:

Whole wheat flour - 1 cup

Jaggery powder - 1/2 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Cocoa powder - 1 tablespoon

Oil - 1/4 cup

Curd - 1/2 cup

Vanilla essence - 1 TSP

Red colour  - 1 tsp

Frosting:

Whipping cream - 100 gms

Diary cream - 100 gms

White chocolate - 100 gms

Dark chocolate - 50 gms

Green gel colour - few drops

Vanilla essence - few drops

Chocolate chips - for decoration

Water + jaggery powder - 1/4 cup water + 1 tablespoon jaggery powder

Method:

# Sieve dry ingredients for 5-6 times.(whole wheat flour, cocoa powder, baking powder, baking soda)

# Mix curd, jaggery powder, oil, Vanilla essence and red gel colour. (wet ingredients)

# Grease baking tin with butter/ oil dust some whole wheat flour. Tin size 6'.

# Preheat microwave oven @ 160'c.

# Fold dry ingredients with wet ingredients in small batches. It should be dropping consistency.

# Pour the batter in greased tin.

# Bake @ 160'c for 30-35 minutes.

# Check by inserting a toothpick. 

# Demold after 5 minutes. Allow it to cool on a wire rack.

Frosting:

#Boil 1/4 cup of water add 1 tablespoon of jaggery powder and mix well. Allow it to cool.

# Whip non diary whipping cream to stiff peaks. 

# Warm diary whipping cream. Switch off the flame. Divide in two parts add white and dark chocolate. Mix well until it is well combined. Add some green colour and essence. Ganache is ready.

Let it come to room temperature.

# Slice the cake in two halves.

# In a cake board place a cake slice.  Drizzle water+ jaggery surup. 

# Add whipped cream place the 2nd cake slice. Drizzle water+ jaggery surup.

# Cover the cake with whipped cream. Chill in refrigerator for one hr. 

# 2nd coating with whipped cream. Chill the cake for 2 hrs.

# Pour the white chocolate green colour ganache to the cake. 

# In a pipping bag add the dark chocolate ganache.

# Piping can be done with individual preference.

# Decorate with chocolate chips.

Please do try and provide your comments.

Thank U!

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!

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!

Sweet Rice Puttu

Sweet Rice Puttu

Sweet Rice Puttu is prepared during Navaratri, specialy on Friday as Neivedhyam. This is also prepared for Puberty event in Tamilnadu.

Ingredients:

Raw rice - 2 cups

Jaggery - 1.5 cups

Turmeric powder - 1/2 tsp

Salt - 1/2 tsp

Grated coconut -1/2 cup

Cardoman powder - 1 tsp

Ghee - 1 tsp

Cashews - 10 nos

Method:

# Soak rice for 1 hr. Drain water and put the rice in cotton cloth, let it dry.

# Make a fine powder in mixie.

# Dry roast the rice flour to pinkish colour.

# Heat some water add salt and turmeric powder. 

# Sprinkle hot water little by little to the rice flour and mix well.( Consistency should  be when you hold the flour it should hold a shape)

# Tie the rice flour in a cotton cloth and   steam for 15 - 20 min.

# Let the mixture cool for some time.

# Sieve the rice flour. (consistency of the mixture will be like a beach sand)

 #Take jaggery and boil well. Filter the syrup to remove impurities. Boil the jaggery syrup until you get a ball consistency.

# Add jaggery little by little in the rice flour mixture. In few min rice flour mixture will come to Puttu consistency.

Add cardoman powder, grated coconut, and fried cashew.

mix well and serve.

Please do try and provide your comments.

Thank U!

Thengai Podi / Coconut Podi

Thengai Podi / Coconut Podi

Thengai Podi is coconut podi/ coconut chutney powder served with idli and dosa. This podi can be tossed with any curry which gives a nice spiced coconut flavour. This can be stored for 10-15 days in room temperature and if you wish to store for couple of months then store in freezer.

Ingredients:

Grated fresh coconut - 1 cup

Urud dal - 2 tablespoons

Hing/ Asafatedia - 1.5 tsp

Red chillies - 50 gems

Salt - 2 tsp / according to taste

Refined oil - 1 tsp

Method:

# Heat a pan add 1/2 tsp of oil, roast the red chillies on medium flame (for 5-7 minutes) until it changes its colour.

# On the same pan add remaining oil add urud dal and roast until it changes its colour. Add salt and asafatedia. (remove on a plate)

# Roast the grated coconut on medium flame. (until it changes its colour)

# Let the ingredients cool down then make a powder.

Store this Thengai/ coconut chutney podi in an airtight container. 

Please do try and provide your comments.

Thank You!

Homemade Granola

Homemade Granola

Simple and easy way to prepare Homemade Granola. We can use coconut oil but as this is a lockdown period so I switched to refined oil.

Ingredients:

Oats - 200 gms

Honey - 2 tablespoons

Refined oil - 2 tablespoons

Chopped Almonds - 15 nos

Melon seeds - 1 tablespoon

Black raisins - 1 tablespoon

Blue berries & cranberries - 1 tablespoon

Vanilla essence - few drops

Method:

# Dry roast oats. ( without changing colour)

# Mix honey, oil & vanilla essence together.

# Make sure honey & oil is mixed well...add roasted oats, berries, raisins, melon seeds & almonds.

# Preheat microwave convention oven @ 160'c.

# Grease baking tin with oil and pour the mixture.

# Bake @ 160'c for 20-25 minutes.

# Stir in every 5 minutes.

* In every 5 minutes you can see the change in the colour of granola.

Homemade Granola is ready. Allow it to cool, store in an airtight container.

Do try and provide your comments.

Thank you!