I love baking cookies; they are no hard work, fuss free, few ingredients and Lo! Bite sized, fulfilling on the go & all time favourite sweet something’s, what do you say? Do you like cookies? What’s your favourite?

This post has been in my draft for some time, I have been away from my blog  for a long time. Days just go by without me knowing it, well I could blame it on my kids now.  They are in University now, excited that they came back,  I have been quite busy past month, been cooking and baking non-stop.

So, they have been here for a short break for  Christmas vacation and I am so excited about it, from past few months I haven’t baked much at all, After they joined University this year, baking has taken a back seat.  Every week, sometimes twice a week I used to bake breads, they loved home-made breads for their Lunch box and also I used to bake cakes, muffins etc, just for munching / snacking.    I have been thinking about this from past year wondering what I would do when they go away, probably stop baking and stop blogging too.

Well, I don’t think I can stop blogging now as my kids are cooking on their own and always ask me and look at my blog for recipes, I have planned to blog basic & simple recipes just for my kids for their reference.

Coming back to the recipe, I baked these when my kids were here, they were very tasty, and if you want you can increase more sugar if you have a sweet tooth.  They were quite tasty I ate quite a lot as my two favourite Ingredients are in that, Coconut & Pistachio two of my favourite ingredients.

Recipe Source: Jayasri
Prep time: 10 minutes
Baking time: 20 minutes

INGREDIENTS:

100 grms Pistachio Nuts
100 grms Fresh Coconut
100 grms Caster Sugar
100 grms Icing Sugar
2 tbsp Rice Flour
2 tbsp Corn Flour
1/8 th tsp Baking soda
2 tbsp Oil
Pinch of salt
Few Pistachios for decorating

METHOD:

First of all powder pistachios coarsely, take Fresh coconut and give one  whiz in your food processor or mixie don't do it too much it will start giving milk which we don't want, as we want the taste of coconut , Now mix this with Icing sugar, salt and Baking soda and keep aside. In a bowl beat Rice flour, Corn Flour and oil beat them together, to this add the dry ingredients mix well.

Make small balls, I made around 27 balls out of the dough,  flatten them out and bake them for 20 minutes in a preheated oven Gas mark 3 on a baking sheet (I have a gas oven and gets hot,  even in low temperature so I always bake in a low temperature).

Once done take it out and cool on a wiring rack,
You just can’t stop with one  enjoy it with your Cuppa ya Chai

C you soon
Bye

The post Eggless, Gluten, Dairy & Soya Free Coconut Pistachio Macaroons appeared first on My Veg Fare.

Hi everybody, It's wonderful to say hello to you all, this post has been pending from 29th of March!, weather has changed drastically and so my days too.., The lovely wonderful summer just disappeared and cold has set in again.., which isn't very nice at all..,  again with hopes and fingers crossed am waiting for the summer to set in.  will it.. ?.have to wait and see....

EGGLESS CHOCOLATE CORONETS
Recipe adapted from : cooking with dog

1 tsp Liquid Glucose

For the Coronet Moulds:
Chart paper measuring 12.5 cm x 12.5 cm - 12 Nos
Foil measuring 15cm x15 cm - 12 nos.
Stapler

METHOD:
In a bowl dissolve Instant yeast in  2 tbsp of luke warm water with a tsp of sugar and leave it aside for 5 minutes
Meanwhile In a large bowl take the remaining sugar, flour, milk powder and salt, Mix well combined to this add the dissolved instant yeast and cornflour water roux.
Combine well enough, now start adding water to make it into a dough
Spread the dough a little bit then add the butter until it is well incorporated**.
The dough is super soft now, keep it in a oiled bowl and cover it with a cling film until it is double in size. It might take 1 to 1 and 1/2 hour depending upon the temperature.
You all remember I think 2 weeks back we had a wonderful summer, and to my astonishment the dough rose within an hour. Meanwhile while the dough was rising...

Lets make the Chocolate custard....
In a bowl take cake flour, sugar, cocoa and corn starch and mix well together with the help of a sieve.
Warm the milk about 40 seconds in MW/ luke warm then add all the above ingredients and blend well together without any lumps then strain this mixture into a bowl.
Switch on the stove and start boiling add double cream and continuously keep stirring as it will start to thicken, Once it becomes thick take it off the stove and keep aside.
To this immediately add chopped butter and mix until well incorporated.
Next add grated chocolate and tsp of Glucose combine well until smooth.
Transfer this into a bowl and cover it with a cling film or a sheet,  that is the cover must touch the custard  not the top of the bowl this is prevent the custard forming a skin and set it in a bowl of Ice cubes or refrigerate. until needed.
Meanwhile your bread would have risen.

Let's make the Coronets now....
To check that the bread has risen, coat  your finger in  flour and poke your finger into the bread dough if the hole you made doesn't close back then it is well risen and you can go to your next process. otherwise leave it for some more time until well risen.
Preheat the oven to Gas Mark 5/180 degrees just before 1/2 an hour and a bowl of hot water in the base.
On a floured surface put the risen dough and punch it down, (punching means don't give a hard one, just press it down so the air is released but handle the dough gently).
I weighed the dough it weighed 540 gms and then I divided the dough into 45gms each and made 12 Coronets.
When you are making each one of them cover the rest of the dough in a tea towel.
If you are using coronet moulds grease them with butter, as I did not use moulds and made my own with foil, I did not grease them.
Roll each ball into a long strip, make one side thinner and thicker towards the other end.
Starting from the tapering end, press the thinner portion at that end and start twisting it around the mould and pinch it inside, pressing to close that end.
Leave it on a grease proof paper and cover it again.

I made 6 at a time, while I was making the first 6, I kept the other half of the dough in a box and kept it in the fridge, as I had made only 6 moulds.
Once all of them are done, cover it and leave it for an other 20 to 30 minutes depending upon the temperature, giving time for the coronets to rise again.
Give a milk wash.
Place the coronets in the middle rack and bake for about 15 to 20 minutes depending upon your oven or until it is Golden in colour.
Remove the Coronets on to the wire rack, give 5 to 10 minutes and gently remove the coronets from the mould until it cools down.
It can be stored in a air tight container until needed.

Let's Assemble the Coronets now:
Fill the Chocolate custard in a piping bag or a plastic bag,
If using a plastic bag cut of at the corner making a hole.
Squeeze the chocolate custard into the coronets until it is completely full.
Repeat for all the other coronets
Serve it with a warm cup of coffee, milk or tea.

Let's  make our own mould :
cut the craft sheet and aluminium foil to the measurements as said above, draw a line in the middle of the paper that is a diagonal line, turn the sheet into a cone shape keeping it as the middle point and complete it and  cut of the top into a circle, and staple the meeting point or the overlapping point.
Now take the Aluminium foil, and roll the crafted coronet mould into it completely, and fold in the extra portion at the top end into the inside of the mould and the squeeze the overlapping sheet into the mould.
Now your coronets are ready to rock !!.

My Tips:
**Use a food processor, I do not have a food processor but these days I use my wet grinder which has a atta kneader (for kneading chapati dough), which acts as my food processor, as I suffer from pain in my shoulders, it is very difficult for me to knead dough for bread, so this is my method for kneading the dough. I take it out and knead it a bit more in hand just for my own satisfaction.
I used liquid Glucose, so it wouldn't become too hard, I used extra corn flour for substituting eggs, the chocolate custard was not too hard or not too soft, it maintained its shape.
I would like to thank Gayatri for being patient with me.., and for this wonderful opportunity to bake these..
This is also yeast spotted....

The post Eggless Chocolate Coronets appeared first on My Veg Fare.

I know my photo is so bland, but I promise you the dish is so delicious.., I have got so many votes for this like g+!. how many would say yes with me....,  Yay!!, I know you all would, especially kids don't they.., I won't say kids only..., as my hubby loves potatoes so much.., If we go to market he specially keeps asking can we buy some potatoes Pleaseeee..., I sometimes literally fight with him baring him from buying them.., as my kids insist that I have to make potato curry dry or gravy at least twice in a week, I try to use more veggies than potatoes all the time.
I will go straight to the recipe.., this is for BM#14 - kid's delight - 30 minutes.., My kids are not very small kids they are teenagers..., so please adjust the spiciness in all the dishes I have posted in this series.. if you are making it for your little ones..

SLICED POTATO PATICE
INGREDIENTS:
I have given approximate measurements as I just made it in the nick of time..., just make this to your taste. 
Potatoes - 2 ( I used large ones)
Potato - 1
7 to 8 Walnuts
3 to 4 Bread slices (day old)
2 to 3 tbsp of Corn flour
water to make paste ( may be around 1/4 cup)
1/2 tbsp of Chilli powder
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
A pinch of Hing/Asafoetida powder
salt as required

METHOD:
First of all grind walnuts and bread in your mixie to fine crumbs, then roast the powder mix for a few minutes in a wok,
Meanwhile cook 1  potato, peel the skin and mash it nicely to this add the bread crumb mix, all the spice powders, corn flour and required amount of salt.
Mix all of these into a paste like base using water, ( Just like potato bonda base consistency or like a very thick pancake batter or I could say like a cake batter!)
Inbtw take Raw potatoes (2) peel the skin and slices the potatoes in a potato slicer, put these slices in water so it doesn't change colour and cook them for few minutes so they are partially cooked (even if they are completely cook don't panic, just make sure it doesn't loose its shape!) , drain the water from the slices  and keep aside. Separate the pieces and drain them on a kitchen towel quickly otherwise they tend to stick together, this helps in taking away the water content from them and keeps them more drier.
Heat a tawa/girdle, pour some oil (say around 1 or 2 tsp) , Dip each potato slice into this batter and put them on the tawa just like the photo down here....

put around 3 to 4 pieces on the tawa just as shown above, add one or two tsp of oil on each side and roast them nicely until they change colour.
Variation: If you want you can fry them in oil or you can bake them too...
What I have done -  I wouldn't say a very healthy version, as I have used oil in roasting them,  but totally in limited quantity.
But kids enjoyed with Tomato ketchup, there was a bit of crispiness and a burger smell because of the walnuts...
Mum was happy that she made them eat some walnuts!..., kids were happy that they were potatoes so both parties were happy ever after....
Want to try them and tell me..., or tell me what else can be added or deleted to make it more nice and nutritious... any ideas... tell me....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Sliced Potato Patice appeared first on My Veg Fare.

POLENTA AND BULGAR WHEAT IDLI

Preparation Time: 10 minutes
Cooking time: 12 minutes
Makes 45 Idlis

INGREDIENTS:
2 Cups Polenta
2 Cups Coarse Semolina
1 Cup Bulgar Wheat
1 and 1/4 tsp Eno Salt
1/2 tsp Turmeric powder
3 Cups Yogurt
2 Cups Water
1 and 1/2 tsp Salt

SEASONING:
1 tsp Mustard seeds
1 tbsp Urad dal
1 tbsp Chenna dal
1 tsp Oil
few curry leaves
few Coriander leaves
2 Green Chillies
1 tsp Cumin seeds

METHOD:
Oh! it's so easy, no need to ferment!
First of all take a nice broad vessel, add all the Ingredients as said above except for the Eno Salt, Mix them well together.
In a small pan heat oil then add Mustard seeds, followed by green chillies and then the dals fry for a minutes until they change colour, then add curry leaves fry for 2 seconds and then put off the stove and then keep the pan away from the stove so let it cool a little bit, Meanwhile wash and chop coriander leaves add it to the Idli batter.
Then prepare the Idli plates, Apply oil to the cups which makes the Idlis when cooked come out easily, do remember to do this every time you pour the batter into the Idli cups, which helps in taking the Idlis off easily.
Then add the seasoning to the batter mix everything well, Now add Eno Salt mix well together again, Pour a ladle full or whatever you are use to fill in the Idli cups.
Do not fill them to the Brim, give a 1/2'' Gap as you can see in the picture, when Idlis puff up they will not stick to the top of  the upper plate, and also keep the plates in a criss cross manner that is the Cup should not come below an other cup but to the flat base (can you see the holes) right at that place this also helps when it puffs up the top of the Idli will have a flat roof!
Oops I don't know if I did explain it properly!
Anyways keep these plates in a cooker with 2 to 3'' of water, as Idlis are steam cooked, If you are using a Idli cooker then also do not forget to pour water in the bottom of the vessel, Close the cooker lid and do not put the weight on it just leave it as it is, In a medium flame cook the Idlis around 12 to 14 minutes (by that time water will get evaporated so be careful to note down the time).
Switch of the stove, give it a minute or two then open the lid you can see the steaming hot Idlis take them out and keep aside for 5 minutes for them to cool down a little bit, If you want to serve immediately (as I did at 10:30 in the night, kids complaining of hunger) take each plate turn it upside down pour some cold water or hold it below the tap for a few seconds(careful don't soak the Idlis!).
Idlis come off easily they still will be hot,  Serve Idli with Molagapodi, Chutney podi, Sambhar or with Vada curry, look out here I will post the reicpe soon...
My Verdict: Idlis, turned out so soft and beautiful, nobody new I had used Bulgar wheat in it!, H kept asking what did you use in this ( of course I told him). we all enjoyed it thanks to you for this lovely recipe
Can't serve it you, but you can always make it right ? take another peek at my lovely Idlis.....

Sending this to Satya's Traditional with a Twist- Idli event, (Hope she accepts my late entry) and to T and T of zlamushka's now hosted by Kitchen Chronicles, Guest hosted by Oh Taste and see (hoping she will also accept my late entry)

The post Polenta and Bulgar Wheat Idli appeared first on My Veg Fare.

MUSHROOM MANCHURIAN

MIngredients:

• 350 gms Button Mushrooms
• 1 big Onion
• 5 to 6 Garlic pods
• 1 bunch spring onions
• 5 to 6 green chillies
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1'' ginger
• 1 tbsp Tomato Ketchup
• salt to taste
• 3 to 4 tbsp oil
• 5 to 6 sprig of coriander leaves (optional)
• 4 to 5 tbsp corn flour
• 2 to 3 tbsp besan flour (chickpea flour) or All purpose flour
• Sufficient oil for deep frying

METHOD:

1. Chop onion, garlic, green chilles & ginger into fine pieces and keep aside.
2. In a vessel make a paste of corn and Besan flour using little water and  a little salt, it must be of a consistency where in you can dip the mushrooms and put it in the oil, it shouldn't be too watery or too thick, make it into a dosa consistency or just they way when you make Aaloo Bondas.
3. Take sufficient quantity of oil in a wok and deep fry all the Button Mushrooms into golden colour and keep aside on a kitchen paper.
4. Now take a wok, heat oil add the chopped onions, garlic, green chillies and ginger. Fry them nicely.
5. Then add all the sauce, vinegar and  ketchup and required quantity of salt, but just remember you have already added little salt to the flour when deep frying the mushrooms so balance the salt properly!!
6. Give them all a good toss add chopped spring onions and coriander leaves (optional), Now add the fried mushrooms and mix well and leave it in the wok for a  minute or two  frying them so the ingredients in the wok get coated to the mushrooms.
7. Now it is ready to serve.
8. Serve it with your favourite Ketchup or sauce.

Note :
If you want you can add chopped peppers, Roast them with the onions,  I cook Gobi Manchurian in the same way .

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