Thursday, January 16, 2014

Sablé | Eggless French Butter Cookies


Sables

Sable are french short bread cookies. The word Sable means "sand" in french & represents how these cookies are soft & have a grainy outside.will melt in your mouth.These are travel friendly & are perfect to go snack. I made them eggless & they were buttery soft & you can never make a difference.

Sables

Prep Time-30mins | Cook Time-20mins| Yields 13 Cookies
Ingredients
1Cup all-purpose flour
1/4Cup icing sugar
4Tbs butter (@Room temperature)
1/2Tsp baking powder
1/2Tsp vanilla extract
Pinch of salt
1Tbs+1Tsp milk 
Directions
- Preheat oven @ 350 degrees. 
- In a bowl sift flour. To that add baking powder & salt. Keep the bowl aside.
- Take another bowl to that add sugar & butter. Beat them to smooth & creamy consistency. To that add vanilla extract & milk. Beat it for few minutes. 
- Now add the dry ingredients to wet ingredients & form a dough. 
- Using a rolling pin & roll the dough in to a flat layer. Using a cookie cutter cut them in a desired shape. Repeat the with all the dough.
- Arrange them on a baking tray & refrigerate them for 15mins - 20mins.
- Now bake them for 17mins - 20mins @350 degrees.
- Remove them and allow them to cool on the counter & store them in a air tight container.

Sables

Enjoy these buttery soft cookies as you like. I loved serving them along with tea & coffee as a dipping biscuits.

Sables

Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.


Wednesday, January 15, 2014

Dhuska | Dal Crepes


Dhuska

Dhuska is a Bhojpuri dish & made for festive preparations. This is actually a  deep fired dish but I made it a pan fried to make it healthy & got this idea from vaishali sabani's blog. I enjoyed them with no guilt & felt awesome. Here I have added both methods of making them.

Dhuska
Prep Time-8hrs (Soaking & grinding) | Cooking Time-5mins | Yields-3servings
Ingredients
1Cup rice 
1/2Cup chana dal
1/4Cup urad dal
1/2Cup onions finely chopped 
3Green chili's minced 
2Tsp cumin
Oil
Salt
Directions
- Soak the rice, chana dal & urad dal overnight. Grind them to a smooth batter by adding little water at a time. Batter should be thick & not watery.
- Mix salt, cumin, onions & green chili to batter. 
Method 1:
- Heat a pan with oil for deep frying. Once the oil is hot enough add a full ladle of batter to oil. 
- Deep fry it till it cooks well. 
- Remove on to a tissue paper to drain the excess oil. 
- Repeat the same with rest of the batter
Method 2:
- Heat a pan with 1 Tsp oil. Add a full ladle of batter to pan & allow it to cook. Now flip to other side & allow it to cook on both sides. 
- Repeat the same with rest of the batter.
- Serve them with Ghugni or along with a chutney & enjoy. 

Dhuska

Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Ghugni


Ghugni

Ghugni is an East Indian dish, which is also enjoyed as an evening snack. I used yellow peas in this curry but you can replace them with white peas or black gram. Ghugni can also be served as a side dish with roti or pulka's. I served it along with Dhuska & the combo tasted very delicious.

Ghugni
PrepTime-20mins | Cook Time-20mins | Soak Time-6hrs-8hrs | Yields-2servings
Ingredients
1Cup yellow peas 
2Cups water
2Green chili's
1Medium onion chopped
2Tomatoes finely chopped 
1Tbs ginger garlic paste 
2Tsp coriander cumin powder
1Tsp garam masala powder
2Tsp chilli powder (Adjust the spiciness as needed)
1Tsp turmeric
2Tsp cumin
1Tbs oil
Cilantro / Coriander for garnish
Salt 
Directions
- Soak chickpeas overnight & pressure cook with 2cups of water & pinch of salt for 1 whistle. Check if they are cooked perfectly. If not cook them for one more whistle. 
- Heat a pan with oil. To that add cumin seeds & allow to splutter. Now add onions & fry them till they are translucent. 
- Add ginger garlic paste to pan & fry till the raw smell goes off. Add tomatoes to pan.
- Add tamarind pulp, coriander cumin powder, chili powder, garam masala & turmeric to pan.
- Mix them to the gravy. Next add chick peas & salt to pan. Close with a lid & allow them to cook for 5min on low heat.  
- Adjust salt & chili powder if needed & garnish gravy with coriander leaves. 
- Ghugni is ready to serve. 
Note: 
- You can replace tamarind juice with lemon juice. 
- Allow the curry to cool down before mixing the lemon juice.

Ghugni

Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Tuesday, January 14, 2014

Aloo Fry | Potato Fry | Bangaladumpa Vepudu


Aloo Fry

Potatoes fry or aloo fry is a very much enjoyed dish in indian household. There are different ways of making this dish but I'm sharing a recipe which is little healthier & lighter on our stomach's.

Aloo Fry
Cook time-30mins | Prep Time-10mins | Yields-4servings
Ingredients 
3 Potatoes peeled & cubed 
1Tbs + 1Tsp besan 
1Tbs red chili powder
Salt
3Tbs oil 
1Tsp mustard 
1/2Tsp turmeric
Few curry leaves 
Directions
- Heat a vessel with full of water. Bring water to boil. To that add cubed potatoes. 
- Boil them for 5 mins & check if they done. You can use a tooth pick to check if the potatoes are cooked or not. Strain water & keep them aside. 
- Heat a pan with 1Tbs oil. To that add mustard & curry leaves. Allow mustard to jump & then add potatoes to pan. 
- Now fry the potatoes on medium heat for 5mins by stirring them once in a while.
- Add besan & 1Tbs oil to pan. Fry them for 5mins while stirring in between @ medium heat. 
- Next add chili powder, salt & turmeric along with 1Tbs oil. Stir fry the potatoes while mixing the ingredients.
- Fry them for another 5mins @ medium heat while stir frying once in a while. Once the potatoes look crisp switch off heat. 
Note: 
- You can replace besan with rice flour. 
- Reheat the curry for 2 mins before serving to have a crisp texture.

Aloo Fry

Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Saturday, January 11, 2014

Masala Majjiga Pulusu | Mor Kuzhambu | Kadhi

Majjiga pulusu,a south indian style kadhi is made of buttermilk / curd along with different spices that add a rich flavor to the recipe. I'm sharing a different variation of majjiga pulusu in which you add a little bit off masala to give a kick to the comforting dish. 

Majjiga Pulusu

Serves 2 people
Ingredients
1 Cup thick yogurt
3/4 Cup water
1 Cup onion chopped 
1 Cup tomato thinly sliced
2 Tsp ginger garlic 
1 Tbs oil
Salt
Masala (Grind it) 
1 Tbs poppy seeds
1 Tbs coriander seeds 
1 Tbs fennel seeds 
1/2 Tsp turmeric
5 Red chili's ( adjust acc. to your spice level)
Seasoning  
1 Tbs oil
1 Tsp mustards 
1 Tsp jeera
2 Red chili's cut equally
Few curry leaves
1/2 Tsp Hing 

Majjiga Pulusu

- Grind all the masala ingredients to smooth paste by adding little by little water. 
- Heat pan with oil. To that add onion & fry them till they are transparent.
- Add ginger garlic paste to pan & stir fry it for 1min.
- Now add tomatoes to the pan & stir fry for 1min.Then add masala paste & salt to the pan.
- Close it with a lid. Allow the ingredients to steam cook for 5mins or till tomatoes are cooked well. 
- Mix yogurt & water well. It looks like a thick butter milk.
- Add the butter milk to pan & allow it to cook in low heat for 3mins & not more than that.Switch off heat & majjiga pulusu is almost done. 

Majjiga Pulusu

- Heat another pan with oil. To that add mustard, jeera, red chili's & curry leaves. When the mustard starts jumping add hing & switch off heat. 
- Mix the seasoning with pulusu & adjust salt if needed.

Note:
- Don't allow the curd to boil or it will be curdled.
- Instead of thick yogurt & water, you can use 2 cups of butter milk. 
- Spice level of red chili's vary with the variety you use. So adjust accordingly.

Friday, January 10, 2014

Vankaya Pulusu Pachadi | Eggplant Pulusu

Vankaya Pulusu Pachadi

Vankaya pulusu pachadi is a delicious dish made of grilled brinjal. This dish has that char taste that comes from brinjal & definitely you would love to enjoy it again & again. The best combination for this dish is kandi pachadi as both the flavors work very well.

Vankaya Pulusu Pachadi
Prep Time-10mins | Cook Time-30mins | Yields-4servings 
Ingredients
1Big vankaya /brinjal (American Eggplant)
1/2Cup finely chopped onion
1Tbs jaggery
3Green chillies sliced
Salt
Seasoning
1Tbs oil
1Tsp mustard 
1Tsp jeera 
2Red chili's cut equally
1Tsp methi powder 
1Tsp hing
Few curry leaves
Directions
- Grill eggplant / brinjal. I grilled them on a gas stove. If not you can bake them( I never done this but read in many blogs). Peel off skin, mash it & keep them aside.
- Now in a large bowl add mashed brinjal, onions, tamarind pulp, jaggery, green chilli's & salt. 
- Mix the ingredients well. Adjust salt & sweetness if needed. 
-Heat a pan with oil. To that add mustard, jeera, red chili's & curry leaves. Once the mustard starts jumping add hing & methi powder. Switch off heat & mix it with the chutney.

Vankaya Pulusu Pachadi
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.


Sunday, January 5, 2014

Eggless Cashew Oatmeal Cookies



Yields 6 Cookies
Ingredients
1/2 Cup Steel cut oats 

1/4 Cup corn flour
1/4 Cup brown sugar + 2 Tsp fine sugar
1 Tbs milk (Adjust acc..)

1/2 Cup finely chopped cashew nuts
2 Tbs butter @ room temperature / olive oil 
1/2 Tsp baking powder
1/2 Tsp vanilla essence 




- Pre-heat oven @350 degrees & set your cookie try with parchment paper. Keep aside & continue with batter mixing.
- In a bowl sift oatmeal & corn flour.To that add cashew, sugar & baking powder. 
- In another bowl mix milk, sugar, vanilla essence & butter, beat them to soft & smooth consistency. 

- Mix the dry & wet ingredients. Divide the cookie dough into 6 equal balls. 
- Arrange them on cookie tray & pat them to get round shape. Repeat the same with rest. 
- Bake them for 15mins for a chewy texture & a 10mins more for crunchy texture. 
- Remove from oven & allow them cool on counter before serving. 
* Serve them with milk.



Check my other friends who are participating in Blogging Marathon #36.

Friday, January 3, 2014

Eggless M&M Cookies

Today morning when I woke up I thought I will be full busy updating my blog & would be done by end of the day. But guess what I was stuck with some other work which needed much attention & just left my blog all alone.
But side by side I made some time to bake these colorful M&M cookies. I have seen these cookies around all time & was just waiting for a good opportunity to bake them.   


Yields 6 Cookies
Ingredients
1/2 Cup wheat flour
2 Tbs corn flour
1/2 Cup M&M's
1/4 Cup fine sugar
1 Tbs milk (Adjust acc..)
2 Tbs butter @ room temperature / olive oil 
1/2 Tsp baking powder
1/2 Tsp vanilla essence 




- Pre-heat oven @350 degrees & set your cookie try with parchment paper. Keep aside & continue with batter mixing.

- In a bowl sift wheat & corn flour.To that add the m&m's, sugar & baking powder. 
- In another bowl mix milk, sugar, vanilla essence & butter, beat them to soft & smooth consistency. 


- Now mix the dry & wet ingredients. Divide the cookie dough into 6 equal balls. 

- Arrange them on cookie tray & pat them to get round shape. Repeat the same with rest. 



- Bake the for 15mins for a chewy texture & a 10mins more for crunchy texture. 

- Remove from oven & allow them cool on counter before serving. 
* Serve them with milk, coffee or Tea. 

Note: 
- I made the same M&M's with all-purpose flour & they were just perfect. The recipe remains the same & all you need to change is wheat flour to all-purpose flour. 


Check my other friends who are participating in Blogging Marathon #36.

Thursday, January 2, 2014

Eggless Funfetti Cookies

I'm again back with blogging marathon. This time we blog for 3 days at a stretch. So this time I opted for 3 different cookies & I decided on making them eggless.


Yields 6 Cookies
Ingredients
1/2 Cup All-purpose flour
2 Tbs corn flour
1/2 Cup sprinkles
1/4 Cup brown sugar 
1 Tbs milk
2 Tbs butter @ room temperature / olive oil 
1/2 Tsp baking powder
1/2 Tsp vanilla essence 



- Pre-heat oven @350 degrees & set your cookie try with parchment paper. Keep aside & continue with batter mixing.
- In a bowl sift all-purpose & corn flour.To that add the sprinkles, brown sugar & baking powder. 
- In another bowl mix milk, sugar, vanilla essence & butter, beat them to soft & fluff consistency. 
- Now mix the dry & wet ingredients. Divide the cookie dough into 6 equal balls. 
- Arrange them on cookie tray & pat them to get round shape. Repeat the same with rest. 



- Bake the for 20mins for a chewy texture & a 10mins more for crunchy texture. 
- Remove from oven & allow them cool on counter before serving. 
***Enjoy as you like.

Check my other friends who are participating in Blogging Marathon #36.