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....

PANEER, SOYA AND VEGGIE STUFFED BRAIDED BREAD

Hello everyone

Who don't like freshly baked bread... And if it is home made and stuffed too then just heaven to bread lovers. This bread is a complete meal in itself as full of cottage cheese, soya granules and lots of healthy veggies. You can use any stuffing of your choice to make it of your taste. Kids too love to gobble these bread slices in minutes as these are yummy and also an eye treat too.

Recipe is given below, hope you will definitely give it a try.

PANEER, SOYA AND VEGGIE STUFFED BRAIDED BREAD

Serves: 4-5

Time : 50 mins ( leaving resting time)

Ingredients 

For dough:

3 cup all purpose flour/ chapatti flour
1/2 tsp salt
2 tsp sugar
1/2 tsp oregano ( optional)
1/2 tsp rosemary ( optional)
2 tbsp oil
1/2 cup Luke warm water
1 tsp dry yeast
More warm water to knead dough

For stuffing:

1 cup cottage cheese( paneer), crumbled or cut in small pieces 

1 cup soya chunks, soaked then grind to small pieces 

2 cup mix veggies ( carrots, cabbage, spring onions, beans, capsicum, peas, corns etc), finely chopped

2 medium onions, finely chopped 

2 tsp ginger garlic paste

3-4 green chilies, finely chopped 

1/2 tsp Garam masala powder

1 tsp curry powder

1/4 tsp turmeric powder 

1/2 tsp red chili powder 

1/2 tsp chaat masala

1/2 tsp cumin seeds

1/4 tsp asafetida ( heeng)

Salt to taste

Some sesame seeds to sprinkle ( optional)

Little milk to brush on top

Method:

First of all add  sugar and yeast in 1/2 cup Luke warm water and stir. Let it rest for 10 to 15 mins or till it become frothy.

Now mix all ingredients of dough section and mix well, using sufficient water make a soft dough. Knead the dough for atleast 8-10 mins or till it become non sticky and shiny. Now apply some oil all over the dough. Cover it and place at a warm place , like closed oven , for 2-3 hrs or till it become double in volume.

 In the mean while lets  prepare stuffing. Heat oil in a wok, add cumin seeds and asafetida let it crackle, then add chopped onions and chili.

 Fry till golden then add ginger garlic paste and saute for a min. Now add all dry masala powders except chaat masala and saute for a min.

 Add chopped veggies, saute for 3-4 mins. Now add ground soya granules and again saute for 5 minutes. 

Now add paneer , salt and chat masala . 

Add chopped green coriander leaves , Saute for 5 more mins and done. Let it cool .

Dough is doubled in 3 hrs. This time may vary according to weather conditions so make sure to let dough rise to its double volume for nice spongy bread.

Now punch the dough and cut it in 4 equal parts. Now sprinkle some dry flour on working surface and roll one dough in a thick rectangular shape. 

Now with help of a pizza cutter or sharp knife ,cut 1 inch thick strips as shown in pic.

Now spread 1/4 of stuffing on uncut portion of dough and make braid in crisscross pattern as shown in pic.

Similarly make all the four parts. Now gently transfer it in a baking dish, sprinkle some sesame seeds on the top, cover it and let it rest for another 1/2 hr. 

After second rise ,brush some milk on its top and bake the bread in preheated oven at 180 degree C for 15 mins , then increase the temp to 230 degree C and bake for another 5 mins or till the top of bread become nice golden brown. Keep an eye on it after 15 mins as different oven take different baking time.

You can also knead the dough by half water and half milk. I used only water.

You can use any stuffing of your choice, like potato stuffing or only paneer stuffing or chicken stuffing. Let your imagination work and discover new tastes of your own.

Transfer it on a wire rack and let it cool. Then slice and serve with your choice of chutney or sauce.

It tastes good as it is , no need anything to accompany. This is a full healthy meal you can have any time. Can be given in kids tiffin or as picnic snacks, enjoy this as you like.

Hope you all will like this yummy bread ,and definitely going to try it.  Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking.....