EGGLESS OATS AND JAGGERY CHOCO CHIPS COOKIES

Hello everyone

Today I have a very delicious yet healthy cookies recipe to share with you all. My this recipe is inspired by Nishchita Thejas's oatmeal raisin cookies with eggs. It was so delicious but I thought to give it my own twist as I generally make eggless ones and with some healthy ingredients to add on some more nutrients for my kids. That's why replaced little butter with peanut butter to give my cookies a nutty flavour and some health too. I tried four different texture of the same cookies by adjusting baking time and added some chocolate wheat flakes in my last batch of cookies to add some extra crunch. Basically these are chewy at center and crisp at edges.
My this mix and match of ingredients to main recipe turned out really delicious and for this I would like to thank nishchita for giving her recipe.
Stepwise recipe is given below. Hope you all will love and definitely give it a try.

EGGLESS OATS AND JAGGERY CHOCO CHIPS COOKIES

Time: 30-40mins
Yield: 16-18 medium size cookies

Ingredients 

1 cup instant oats
3/4 cup all purpose flour ( I used chapatti flour)
1/2 cup - 2 tsp butter, at room temperature
1 tbsp peanut butter ( completely optional, but then use whole 1/2 cup butter)
1/2 cup grated jaggery ( used grainy texture golden jaggery not sticky ones)
1/4 cup granulated sugar
1/2 tsp baking Soda
1/4 tsp salt
1/2 tsp instant coffee powder ( completely optional)
1/4 cup thick yogurt
1/2 tbsp corn syrup ( can be replaced with honey)
1 tsp vanilla essence
1/2 cup semi sweet choco chips ( you can use any)


Method:

First of all preheat your oven at 180 degree C.
Add flour, baking soda, salt and cofffee powder. Mix well and keep aside for later use.

Take butter and peanut butter in a big bowl and beat with a hand whisker or electric mixer till nice creamy. Now add grated jaggery and sugar and again whisk till fluffy. Add yogurt and again whisk till nicely incorporated.

Now add corn syrup and vanilla essence, mix well.
Add prepared flour mixture to it and mix well.

Now add oats followed by choco chips and fold to get nice lumpless sticky scoopable mixture.

Take a baking mat or baking pan lined with parchment paper. Scoop dough ( as per your choice of size preference) by icecream scoop or any spoon and place on baking sheet at reasonable distance ( as cookie will spread while baking). Now press each dough a little and give nice clean round shape with hand. 

Bake for 14- 20 minutes or till you get nice golden colour on edges of cookies.
Remove from oven and wait for 3-4 mins so that they will become easy to handle. Then transfer to wire rack and let them cool completely before storing in an air tight jar.

**Baking time will depend on your preference of texture of cookies.

* If you like chewy , then bake for 14-16 mins.
* If you love crispy crunchy , then bake for more time till you get your desired texture ( approx 18-20 mins)
* For crispier cookies, spread the dough thinner while pressing to give shape.


*** Note: The cookies will be still little soft when touched immediately after removing them from oven. They will get firm on cooling.  take care of this while baking so that not to burn them in making crisp.

** You can also freeze its dough and bake fresh cookies whenever you want.

I made four different texture from this same dough mixture :

1. Spreaded scooped dough thick and baked for 16-17 mins. It gave nice chewy and thicker cookies.

2. Spreaded scooped dough thin and baked for 15-16 mins. It gave nice crisp edges and chewy center.

3. Spreaded thin and baked for 18-20 mins. It gave overall crisp cookies.

4. Added 2 tbsp of choco wheat flakes to my final batch and spreaded as much I could. Baked for 18mins. It gave super crunchy cookies.

*** Baking time may vary oven to oven , so keep an eye on your cookies while baking.

Try whichever suits your taste buds and enjoy.

These can be stored at room temp for a week and for  a month in refrigerator. You can also freeze them to increase their self life .

These cookies are so delicious and healthy that you can munch any time to satisfy your sweet craving in a healthy way as well as for small hunger sprangs. Ideal for kids tiffin and travel snacks.
So enjoy these eggless delicious beauties as you like .  It's best accompaniment with  chilled milk .

Hope you all will love this yummy cookie recipe and will definitely going to give it a try. Do try and don't forget to share your experience with me.
Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

CHHENA KHEER OR PUDDING

Hello everyone

Though festive season is on and it calls for lots and lots of festive dishes too. Few days back we had our fast of teej , so I made this dessert for my sargi , early in the morning. It is so easy to prepare and require only few ingredients and quick too, that any amateur can also make it perfectly.

If you are craving for ras malai and don't have courage to try at your own then give this a try. It's taste is much more alike ras malai . That's why my lil fussy eater, who is big fan of ras malai , also loved it.

Now a days ganpati Mahotsav is going on with all celebrations and offerings. So you can prepare this too for your ganpati as bhog. Recipe adopted from food food Chanel .

Stepwise recipe is given below, hope you all will love to give it a try.

CHHENA KHEER OR PUDDING

Serves: 4-5

Time: 20 -25 mins ( leaving chilling time)

Ingredients

2 cup milk

2 cup soft cottage cheese ( paneer), crumbled

3/4 cup sugar ( you can use as per taste)

5-6 green cardamom

1 pinch saffron ( kesar), soaked in 2 tbsp milk

Sliced pistachio and cherry for garnishing

Method:

First of all grind cardamom and sugar together to fine powder. Keep aside for later use.

Now put the milk in a thick bottom pan to boil. Let it boil for 5-6 mins then add powdered sugar with cardamom and mix well. Now add saffron milk and again stir.

Add crumbled paneer and mix well. Let it simmer for 4-5 mins and switch off the flame. 

Let it come to room temperature and then keep in fridge to chill for atleast 3-4 hrs or overnight.

Now serve in individual dishes and garnish with pistachio and cherry.

Your super easy tempting dessert is ready to win hearts.

** You can also serve warm but chilled one tastes best.

**** Never overcook paneer after adding to milk otherwise it will become chewy.

*** Always use soft paneer for best result.

** Grinding cardamom with sugar is just for ease of grinding cardamom. You can also use cardamom powder and sugar separately without grinding.

***You can prepare this dessert on fasting day too as it's pure falahar and not containing any grain.

** If you wish to add dry fruits to it , just go for it.

Hope you all will prepare it at your home and do remember me too. Please pour your valuable comments and suggestions ,they meant a lot.

Happy cooking....

MINTY MASALA CHHAS

Hello everyone 

Now a days weather is so hot and humid that we need some super cool drink to quench our thirst . But generally people try to grab some cold drink which is never being a right choice for their health. 

So I thought why not to share some thing thirst quenching as well healthy too. Today I am having a cool refreshing drink recipe with freshness of mint and cooling effect of yogurt. This is not only healthy but quick too. You can prepare it in just five minutes or less and please everyone in a healthy way.

Chaas is a well known drink to everyone and nearly prepared in every household in slight different way.

I just added little more refreshing flavour to our regular drink to make it more appealing and satisfying.

Recipe is given below. Do try and don't forget to share your experience with me.

MINTY MASALA CHAAS

Serves: 3-4

Time: 5 mins

Ingredients 

1 1/2 cup thick fresh yogurt ( curd)

1/2 tsp roasted cumin powder

Handful fresh mint leaves

1/4 tsp black salt

1/4 +tsp chaat masala( as per taste)

1/2 tsp sugar ( optional)

Salt to taste

Water as needed

Method:

Add 1/4 - 1/2 cup yogurt and rest of ingredients except water in a blender and blend till mint leaves are nicely crushed and incorporated with yogurt.

** Never add all the yogurt at a time otherwise it will turn watery in few pulses and your mint will remain as it is, in big leafy chunks.

Now add rest of yogurt and desired water as per your choice of thickness consistency. And blend again. Adjust salt and other ingredients as per your taste and pour in individual glasses , garnish with mint leaves and serve.

You can also chill before serving for more flavourful drink.

This is so easy drink you can prepare in minutes even when you have unexpected guests at home.

This can also be served as post heavy lunch/ dinner drink as it is best digestive drink you can have ever. 

Hope you all will love to try this easiest drink at home and will not forget me ,to tell  how's it turned out.

Please pour your valuable comments and suggestions, they meant a lot.

Happy cooking....

MATAR MUSHROOM IN HEALTHY CURRY

Hello everyone

Mushroom is also one of those ingredients, which hit at my home anytime and in any form. Mushroom is a very healthy ingredient as contains almost zero fat and is enriched with lots of nutrients in it. That's why I prefer it to prepare at my home very often. I used to prepare matar mushroom frequently but never managed to draft its recipe. So this time thought to share this super delicious as well as healthy, yes you read right, it's healthy too. I never use cream in my curries to make it creamy but add almonds paste instead. Which makes my curry creamy as well as healthy at the same time. 

Stepwise recipe is given below. Do try and share your experience with me.

MATAR MUSHROOM IN HEALTHY CURRY

Serves: 3-4

Time: 40 mins

Ingredients

250 gms button mushrooms, sliced

2 cup green peas, I used frozen

12-15 almonds , soaked in hot water for 30 minutes

2 big tomatoes , roughly chopped ( I made puree along with almonds till nice creamy and smooth)

3 medium big onions, finely chopped

3-4 green chiles, finely chopped

1 1/2 tbsp ginger garlic paste

1 tbsp coriander powder

1 tbsp Kashmiri red chili powder

1/2 tsp cumin powder

1/2 tsp black pepper powder

1/4 tsp turmeric powder

1/2 tsp garam masala powder

1 tbsp kasoori methi, crushed between Palm

Salt to taste

For tempering:

4 green cardamom

2 cloves

1/2 tsp cumin seeds

1 inch cinnamon stick

1/4 tsp asafetida ( heeng)

Method:

First of all make paste of almond and tomato till nice smooth and creamy. Keep aside for later use.

* You can make these pastes separately too. I made together as didn't have too small jar for almonds.

Now heat oil in a wok, add all tempering spices and fry till they become aromatic, 1-2 mins.

Now add chopped onions and chilies, fry till nice golden. 

Add ginger garlic paste and saute for 2 mins then add tomato almonds paste followed by cumin powder, red chili powder, black pepper powder , turmeric powder and coriander powder.

Now saute till it starts leaving oil. Add sliced mushrooms, green peas and some salt.

 Saute for 4-5 mins and add water as per your choice of gravy consistency. 

Adjust salt ,Let it come to boil and cover to cook till mushrooms and peas are cooked well, approx 7-8 mins.

Now add garam masala powder and mix well. Finally add kasoori methi and mix well.

Your delicious and healthy matar mushroom curry is ready to be served with roti/paratha/poori/naan or rice. 

You can also prepare as a get together menu too. Every mushroom lover will love this delicious treat from you. Even kids love it's flavour .

** If you all using fresh peas then boil it first then use. I used frozen, which take less time to cook.

* You can also use some cream at the end, to make your curry more rich.

Hope you all will love to try this so easy yet droolicious curry with healthy twist and don't forget to share your experience with me.

Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

SPROUTED MOONG AND PEANUTS KACHUMBAR SALAD

Hello everyone

Almost 9-10 years back, I tasted kachumbar salad for very first time in a restaurant and from that day I became a die hard fan of it. I frequently prepare it at my home and everyone loves it. But the day my doctor told me of hypothyroid and elevated cholesterol level , I decided to replace atleast some of my meal with some zero oil healthy version. And the first name came to my mind was kachumbar salad. Then I started to wonder , how I can add some more health and taste to my regular salad to make it more delicious as well as healthy too. I never liked sprouts but when I added moong sprouts in my salad then it really tasted far better or you can say much delicious to resist it. From that very day, this became a meal replacement for me in a healthy and yummy way.

If you are looking for a diet recipe with deliciousness at the same time then this is for you. Just try it , you will love it to have anytime without any second thought.

Recipe is given below, do try and don't forget to tell your experience with me.

SPROUTED MOONG AND PEANUTS KACHUMBAR SALAD

Serves: 2 ( big)

Time: 10 mins

Ingredients 

1 cup sprouted moong

2 medium cucumber, finely chopped

1 medium carrot, grated

2 slices Apple, finely chopped ( optional)

1-2 green chiles, finely chopped

1 tbsp green coriander leaves, finely chopped

Black pepper powder, as per taste

1/4 tsp Black salt

Chaat masala, as per taste

Lemon juice, as per taste

Salt , as per taste

1/2 cup roasted peanuts

Method:

First of all steam sprouted moong till semi cooked or microwave with some water for 4-5 minutes. Drain all water from sprout and let it cool.

Now add all ingredients together and mix well. Adjust seasoning according to your taste.

While serving ,add peanuts and serve immedietly. Your super yum and healthy dish is ready to fill you .

You can have it with evening tea/ breakfast or replace your dinner or lunch with it. If you are willing to loose some extra pounds then this is best meal replacement for you. So delicious yet healthy and zero oil dish , you can prepare in minutes.

** Don't add peanuts too early, otherwise they will get soggy and will not taste as good as you want.

So always add peanuts while serving.

** You can also add onions, capsicum , spring onions etc as per your taste to make your salad more personalized to your taste buds.

Do try this delicious treat and share your experience with me. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

MUGHALAI CHICKEN CURRY WITH HEALTHY TWIST

Hello everyone

Few days back I made mughalai mushroom curry and it was a great hit at my place . Just like Mushrooms My kids are a big fan of chicken curries too. Even my fussy eater love to relish on different curries made with chicken as main ingredient . But as I never loved to repeat same typed recipes every time that's why keep on changing the base curries . This time thought to try my mughalai mushroom curry recipe with chicken but with some healthy twist as my kid don't like any dry fruits. So I use to substitute unhealthy or fatty ingredients with healthy dryfruits to give my dish richness as well as healthy touch. This was my first trial to mughalai chicken recipe but it turned out perfectly delicious and lip smacking. 

Stepwise recipe is given below, do try and don't forget to share your experience with me.

MUGHALAI CHICKEN CURRY

Serves : 4-5

Time: 45 mins ( leaving marination time)

Ingredients 

1 kg chicken breast , cubed ( I used boneless)

1 tbsp ginger garlic paste

1/4 cup tomato puree 

1 tbsp coriander powder

1 tbsp Kashmiri red chilli powder

2 tsp black pepper powder

2 tsp cumin powder

1/2 tsp honey ( as per taste, depend on tartness of tomatoes)

1 tbsp kasoori methi , crushed between palms

Salt to taste

Oil

2 tsp ghee

For marination:

1/2 cup thick yogurt ( curd), fresh

4-5 big onions, thinly sliced

1 tbsp garam masala powder

1 tbsp chicken masala 

1 tsp turmeric powder

3/4 cup green coriander leaves, finely chopped

1/2 tsp salt

For paste:

2-3 big tomato, roughly chopped

Handful of almonds ( you can also use cashew instead)

4-5 green chilies

For tempering:

4 green cardamom

4 clove

2 bay leaf

2 inch piece cinnamon

1 tsp cumin seeds

Method:

First of all fry sliced onions till nice golden brown and drain on a tissue paper. 

*Take care , not to burn onions otherwise your curry will become bitter.

Now marinate chicken cubes with all ingredients given under marination section. Cover and keep aside for atleast 1-2 hrs or maximum, overnight in fridge.

Now boil or cook all the ingredients given under for paste section till tomatoes are nicely cooked and mushy. Let it cool down and make smooth puree of it using minimum water. Keep aside for later use.

Heat oil and ghee in a wok, add all tempering spices and fry till aromatic. Now add prepared tomato puree , ginger garlic paste and tomato paste. 

Fry for 2-3 mins then add all dry spice powders . Fry till all spices are nicely cooked and it starts leaving oil. 

Now add marinated chicken along with all the marinate. Fry at high flame , stirring constantly till chicken pieces become white from all sides. 

Now lower the flame, add salt and cover to cook till chicken pieces are cooked and tender.

Add 1 - 1 1/2 cup water  and let it boil .

** Don't add too much water to gravy otherwise all the flavours will be killed. You can also serve it without adding water.

Now add kasoori methi and mix well. Cook for another 5-8 mins. 

Switch off the flame and add honey , mix well and your royal curry is ready to be served with roti/naan/paratha/kulcha or rice/pulao.

** If you don't want to use store bought tomato paste then can use 1 more tomato while making puree and skip tomato paste in your recipe. I added to give my curry a good colour as my tomatoes were not bright red.

* You can also use cashews instead of almonds if don't like almonds . As I added to make my curry more healthy for my kids.

This is not only delicious but Royal curry recipe to please your guests and family members on any special occasion. 

You can also prepare it for any get together or potluck party and earn everyone's praise.

Hope you all will love this delicious treat and will definitely give it a try. Please pour your valuable comments and suggestions, they meant a lot to me.

Happy cooking....