Kodubale is a delicacy from Karnataka. It’s one of the deep-fried snacks from this cuisine.  “Kodu” means Horn like shape (after a lot of debating with my friends I got stuck to this now!) and “Bale” means Bangle! So, a dish made in the shape of Horn but turned it into a bangle to keep them intact! Whatever, this tasty snack is simply delicious you can’t just stop at one it's so very addictive!
This is my Amma’s (Mother) favourite snack. She loves making these often, my mom learned a lot from my periamma (Maternal aunt) and I too learnt a lot from her, she was a real foodie! She used to try new recipes and keep the authentic recipes alive as well.  I have never seen anybody like her in, my whole family.  She is no more and I miss her a lot.  Most of my recipes are what I have learned from these two women in my life.  This post is dedicated to my Mum and her late sister.

I remember very well my childhood days in our rented house it was a tiny kitchen she used to put the oil and little dough to each of us make us sit in front of her and ask us to make them, it was like a thumb rule, they should be perfectly in a bangle shape.
I remember my childhood days very well, it was a tiny kitchen in our rented house.  When she put the oil on heat Mom used to give us all a steel plate and little dough to each of us in a bowl, make us sit right in front of her and ask us to roll them into little bangle shaped rings, it was like a thumb rule, they should be perfectly in a bangle shape. She is still a perfectionist.
After she fried she used put them in little plates next to us and to munch on so we enjoyed our given task!! Sometimes we used to go crazy and we used to make the first alphabet of our name or any other shape we fancied, she wouldn’t mind as long as the job was done.  As she always made in large quantities. (I am sharing the same quantity here as given by her, and even today I make the same quantity).  But, after some time my sisters used to get bored and run away but, I always stuck with mom and completed the task!  Probably, that is one of the reasons I started learning and loving to cook from a very young age.  I was a sous chef to them!

I still remember the only time she would never allow us to make kodubale was during Gokulashtami festival, every item on the list had to made with Madi (Madi is a term used in Brahmin communities wherein men and women in the family after bath wears dried clothes untouched by other persons and cook food without eating anything as they make it for Puja and God!).  That’s the only one time she wouldn’t allow us to touch and mom, dad, and periamma used to make all the savouries and sweets they used to make around 30 dishes!  Those days were fun, all the three of us use to enjoy!! Gokulashtami is a big festival in Tamil families. The Mango leaves, a lot of flowers, different kind of fruits, Rangolis etc.., It was bliss!!

This recipe I promise you, you will keep it forever. Don't forget to check my notes on my tips and follow it to T for a fool proof and perfect recipe.

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Kodubale/Kodbale (Spicy Bangle rings)! Delicacy from Karnataka

Kodubale is a speciality from Karnataka. Delicious, spicy and crispy perfect Bangle shaped snack which is deep fried, quick to make and tasty.

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Ingredients

• 4 cups Rice Flour
• 1 cup Chiroti rava
• 3/4th cup Maida
• 1 tbsp Omam (coarsely powdered)
• 2 to 3 tbsp white Sesame seeds
• 2 tsp salt ( salt as required)
• 1/3 cup oil (Hot Oil)
• 1/4 cup (2 sprigs) chopped curry leaves

Grind to paste

• 1 cup freshly grated coconut ( pressed almost tightly)
• 1 cup Dried copra (precisely 1/2 the dried copra)**
• 20 Byadgi chillies**
• 1/4 tsp Hing (Asafoetida)
• 1/4 cup coriander leaves (loosely packed) (optional)

Instructions

• Heat a pan and dry roast maida and chiroti rava till it is warm to touch. Keep aside to cool.
  
• Take all the Ingredients under Grind put it in a mixie jar and grind to a smooth paste of coconut, dry copra, red chillies, Hing and coriander leaves (optional).
  
• Take a bowl put all the dry ingredients together, Maida, Chiroti Rava, Rice flour, coarsely powdered Omam and salt as required mix well and keep aside.
  
• Heat a ladle full of (1/3 cup) of hot oil and pour it on the dry ingredients, mix well and keep aside. Heat oil in a wok keep it on the stove to a medium flame.
  
• Next add the ground smooth paste into the dry ingredient mixture mix well cover and keep aside.
  
• Heat oil in a wok keep it on the stove to a medium flame. Take a little portion of the mixture in a separate bowl sprinkle water and start kneading it to make a dough! Do not add more water, sprinkle or use little water ( 1 to 2 tbsp of water) every time and start bringing it into a dough consistency. (check notes)
  
• Once the dough has come together, knead it once and start making Kodubales! The dough should be rolled like a rope with the thickness of our little finger (about 3/4th of an inch) it should be perfectly in a round shape like a bangle with the end pinched and pressed to seal the edge on to the overlapping dough on which it is turned around so that they don’t get opened when they are fried in oil
  
• once the oil is hot drop around 8 to 10 in one batch, depending upon how much oil and kadai you have used to fry! Keep frying them turning around now and then so they cooked well on both sides and turn crispy, on a medium low flame. They turn golden brown once they are done. Take them on to a kitchen towel so it absorbs oil.
  
• Follow the same procedure with the rest of the dough ingredients deep fry all the them. Once done, store them in a air tight container it will stay up to 20-25 days! (unless you don't finish them before that)
  
• Hope you try it out make and enjoy!!

Notes

 

 

Notes and Tips:

1. I have given quite a large quantity so, please do remember do not add water completely to the mix. Divide the mix in parts, take one portion at a time and mix water little by little knead well and make the dough.  According to my mom If you make dough out of the whole mix and then use it, when you fry the rings they will absorb more oil, also they change the colour of the end product and they won’t have a long shelf life.
2. Don't forget to add hot oil to the mixture and mix well, this is the trick for the crispiest kodbales!
3. Keep the temperature of the oil constant for perfectly made crispy kodbales. Once when done and after you remove the kodbales bring the flame to low when you drop the rings then go back to the medium flame and fry them until done.
4. When you roll out them into ropes sometimes you might find that they break or become hollow don’t worry it is natural. Again, knead them into the dough, and roll them they will be fine.  Do not extra Maida or anything else to make it stiffer.  Just knead well and use it.
5. Seal the edge after you overlap it onto the main ring, so it won’t open up.
6. Before frying check, the oil is sizzling hot! To find out hold your hand 3 to 4 inches above the oil you can feel the heat! Otherwise, check by adding a pinch of the dough into the oil, it should come up within seconds and float to the top that means your oil is at the right temperature. Now you can slide the kodbales carefully from the side of the wok don’t drop it from a height, this will splash the oil everywhere, so just slide them into the oil.
7. Don’t leave the rings to dry out cover them with a cloth and the dough mixture too!
8. I have mentioned you can make around 60, it depends on the size you make. It also depends the thickness of the dough rolled don’t make them too thick, it may be not crunchy, don’t make it very thin as well it will be very crunchy but loses its taste.
9. I have used only Byadgi chillies, you can use a combo of Guntur and Byadgi chillies.
10. You can use Roasted Gram (chutney dal) instead of sooji as some kannada people make it.
11. My Mom sometimes uses 1 whole coconut it gives real taste.

The post Kodubale/Kodbale - A Delicacy from Karnataka appeared first on My Veg Fare.

My neighbour Manu Aunty back home is the most wonderful lady I have ever come across, we get acquainted when I was 15 yrs Old!  I still remember it as if it was yesterday.   Our acquaintance turned into a strong bond.  I used to go with her to all her family functions!, I became one of her family members.  It was all such fun when we were young we used to enjoy so much going around with her to all the family trips and every family functions.  She is basically a Jain and I learnt a lot of cooking from her she was born and brought up from Mysore, but her parents were north Karnataka, you could see the touch of Dharwad, Belgaum, style in her cooking.  I learnt quite a lot of dishes from her and her relatives.  Remember the Maavinhannina Seekarne (Mango Milk Shake) I have posted long back, was one such dish I saw her family serve it with obattu(poli).  She makes obattu in a different way will post her recipe someday soon.

The Best are her Avarekaalu usli in the season with rice flour flat bread is simply awesome,  It will be so tasty.  I can keep writing about her cooking the whole day.  She is such a sweet lady I have never seen her with a sad face ever, she always has this beautiful smile feels like you are home.  She never sends anybody without serving them with some of her home-made delicacies.

Last time when I visited Bangalore, I always visit her as soon as possible, as she lives next door I jump to her house from our balcony!!, that's what I always do and my mum hates it, she thinks someday I might fall from there, but it's a quick way :).  So, when I went and knocked her door, she opened the door for me and we started chatting, we went straight to the kitchen as she was making morning breakfast and this is what she was making!!, I suddenly thought I want to capture it, I told her I will be back in a minute and jumped back into my house took my camera and came running back.  I had no props or anything but enjoyed taking photos of the process of favourite Rotti.., you can see step wise photos, hope you enjoy making and devouring it.

If you are familiar with making Ubbu Rotti/ Rice flour flat bread or Jowar Rotti this is one you can make easily as it is similar to that, You don't need anything special to serve this with as it is spicy already just with yoghurt it tastes really delicious.

Kaarad Rotti (Spicy Rice Flour Flat Bread)

Recipe Author: Jayasri
Recipe Source: Manu Aunty
Recipe Type : Breakfast/Indian
Prep time : 10 minutes
Cook time : 10 minutes
Serves : 3

Ingredients:
2 Cups Rice Flour
1/3 to 1/2 Cup Fresh Coconut
1 and 1/2 to 2 tsp Chilli powder
1 tsp Salt or as required
2 to 3 tbsp Finely chopped Coriander
1 Sprig curry leaves finely chopped
3/4 to 1 Cup of very warm water

Method:
In a bowl take Rice flour and all the other Ingredients except water, mix well now start adding water little by little for making a small ball. Don't make a ball with all the flour at once, It's better to make little by little.

You need to add rice flour liberally on to the surface and keep beating it around like you do in Jolada rotti turning it around so that it doesn't stick to the surface.

If you are unable to keep making it to round as big as she has made, it takes time to practice so, you can use rolling pin and make it to a round, don't forget to add rice flour liberally on to the surface now and then otherwise it will get stuck.  I would say start with little round balls and spread it more than your palm size to start with.

She has made a perfect round as you can see. slide it on to a plate and on to the tawa.

Once you have put it on the tawa, sprinkle water on top of it, so it gets wet all round, which helps in cooking.

Keep a wet cloth and press it around lightly this helps in making the rotti  fluff a little bit.

Add some oil on both sides of the rotti, and cook well on both the sides until you see little red spots.

Once it is done serve it with yoghurt which is really perfect for the summer weather.  I enjoyed it with some pickle.  She had more chilli powder so, it was very spicy and yoghurt was a good combo.  I went home and made the same breakfast but used less chilli powder so I served it with yoghurt and chutney powder mixed in it.

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Kaarad Rotti (Spicy Rice flour Indian flat Bread) #Gluten Free #NationalVegetarianweek #Vegan

Enjoy this spicy Rice rotti, for a delicious breakfast

Course Breakfast

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Jayasri

Ingredients

• Ingredients:
• 2 Cups Rice Flour
• 1/3 to 1/2 Cup Fresh Coconut
• 1 and 1/2 to 2 tsp Chilli powder
• 1 tsp Salt or as required
• 2 to 3 tbsp Finely chopped Coriander
• 1 Sprig curry leaves finely chopped
• 3/4 to 1 Cup of very warm water

Instructions

• Method:
• In a bowl take Rice flour and all the other Ingredients except water, mix well now start adding water little by little for making a small ball. Don't make a ball with all the flour at once, It's better to make little by little.
• You need to add rice flour liberally on to the surface and keep beating it around like you do in Jolada rotti turning it around so that it doesn't stick to the surface.
• If you are unable to keep making it to round as big as she has made, it takes time to practice so, you can use rolling pin and make it to a round, don't forget to add rice flour liberally on to the surface now and then otherwise it will get stuck. I would say start with little round balls and spread it more than your palm size to start with.
• She has made a perfect round as you can see. slide it on to a plate and on to the tawa.
• Once you have put it on the tawa, sprinkle water on top of it, so it gets wet all round, which helps in cooking.
• Keep a wet cloth and press it around lightly this helps in making the rotti fluff a little bit.
• Add some oil on both sides of the rotti, and cook well on both the sides until you see little red spots.
• Once it is done serve it with yoghurt which is really perfect for the summer weather. I enjoyed it with some pickle. She had more chilli powder so, it was very spicy and yoghurt was a good combo. I went home and made the same breakfast but used less chilli powder so I served it with yoghurt and chutney powder mixed in it.

The post Kaarad Rotti (Spicy Rice flour Indian flat Bread) #Gluten Free #NationalVegetarianweek #Vegan appeared first on My Veg Fare.

Hi everyone! How’s everyone been? I’ve been great, and for the past few day’s I’ve been getting back into writing out my recipes and working on my blog. On the last Sunday of March, which was the 29^th at 1am the clocks went forward one hour. In England this means, it’s the beginning of summer, which means we have more light in the evening Yay! Ah but the thought of summer brings joy, I am one of the happiest people today. I do enjoy winter, it has its own beauty, and sadly the only boring part of winter is the darkness that arrives too early. I hate to photograph my foods as I cook most of the time at night. Night photography with no special equipment and not having any perfect spots for my photo shoots becomes a tedious job… not that I am a pro in photography but natural light is a plus point. When it is not available I lose interest, compiled with all these natural disasters and my lack of knowledge using my camera to its full extent is a long road to tread, one such example is the photos of my cookies which I have published here.

Anyway let’s not go too much into my photography adventures. Summer is around the corner, I love the sunshine and the beautiful gardens I see where ever I go.  Britain looks glorious love the gardens, the nature, the greenery, beautiful flowers and most importantly the people become bright and smiling.  Hmm.., I can go on and on.  Sometimes when we are lucky in this part of the world the beautiful early morning rays of the sun peeping through my window curtain makes me bake something, makes me feel I want to create something. Play around with the ingredients in my pantry.

When my kids are around I feel very energetic and crave to cook and bake something different (they are here now again for their Easter Holidays). I need somebody to taste, be a critique and tell me if I can blog my recipe with confidence. Now I keep giving my bakes to friends who would tell me what they think, I have got a few bakes I will be posting approved by my family and friends, I don’t know how you like it as I have played with different flours and it might not be everybody’s cup of tea, it will be a taste acquired.

To tell you the truth, I have been going through a bloggers block, somehow I keep postponing to write anything. Today I decided if I don’t do it I will never do, I will keep piling up my photos and they will never see the light of the day, I mean literally. Also, I have few followers and subscribers who like my style and I don’t want to disappoint themJ.

These cookies I made for my eldest she loves citrus flavour and pistachios, first time when I made these my kids who live away from home said they needed something to munch on when they are studying late in the night! And took everything away, kind off my eldest she packed them away saying that mum will anyway bake again. I baked a few different cookies for them, I will post the others soon.  So, I had to bake for my eldest again and this time I took some photos, I even shared these cookies with my neighbours and friends they all said it was lovely. Now my friends have also come to know I don’t use plain flour and I think they have started liking the taste or should I say they are getting used to the taste 🙂 and enjoy my bakes.

Recipe Source: Jayasri
Cuisine : International
Prep time : 10 minutes
cook time : 15 minutes
Yields : 20 to 25

Ingredients:
100 grams Rice flour
75 grams Quinoa Flour
75 grams Pistachio powdered
40 grams Plain flour
75 grams Butter
1 Lime zest
Juice of 1 Lime
3/4 th tsp Baking powder
1/4 tsp Baking soda
200 grams Sugar
A pinch of salt
1 Egg (optional / if you want to make it eggless omit egg from the recipe)
1/3 cup chopped pistachio kernels for decorating

Method:

Preheat the over to 350 F (175 degrees)
Line 2 baking trays with parchment paper
First mix all the flours together with salt, Pistachio powder, Baking powder and Baking soda, sift 2 to 3 times well enough and set aside in a bowl.
Take sugar and butter and cream them well together, If using Egg after creaming butter and sugar add Egg at this stage and beat well together add the grated zest of Lime and also Juice of 1 Lime as well.
Now add the mixed flours into these creamed batter, mix well together no need to over beat, blend everything well enough it comes into a dough like consistency.
Roll little balls in your hand and place them a little away from each other
Press the balls slightly and brush them with milk or water then top them with chopped pistachios and press them a little so they get stuck to the cookie dough.
Bake these cookies for 15 minutes max
once done take them out, slide the next tray for baking, meanwhile once it is cooled store them in an airtight container and stays for a week

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Eggless Quinoa Lemon and Pistachio cookies

These cookies are not too sweet, but delicious with lemony and pistachio flavoured

Course snacks

Cuisine International

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20 to 25

Author Jayasri

Ingredients

• 100 grams Rice flour
• 75 grams Quinoa Flour
• 75 grams Pistachio powdered
• 40 grams Plain flour
• 75 grams Butter
• 1 Lime zest
• Juice of 1 Lime
• 3/4 th tsp Baking powder
• 1/4 tsp Baking soda
• 200 grams Sugar
• A pinch of salt
• 1 Egg optional / if you want to make it eggless omit egg from the recipe
• 1/3 cup chopped pistachio kernels for decorating

Instructions

• Preheat the over to 350 F (175 degrees)
• Line 2 baking trays with parchment paper
• First mix all the flours together with salt, Pistachio powder, Baking powder and Baking soda, sift 2 to 3 times well enough and set aside in a bowl.
• Take sugar and butter and cream them well together, If using Egg after creaming butter and sugar add Egg at this stage and beat well together add the grated zest of Lime and also Juice of 1 Lime as well.
• Now add the mixed flours into these creamed batter, mix well together no need to over beat, blend everything well enough it comes into a dough like consistency.
• Roll little balls in your hand and place them a little away from each other
• Press the balls slightly and brush them with milk or water then top them with chopped pistachios and press them a little so they get stuck to the cookie dough.
• Bake these cookies for 15 minutes max
• once done take them out, slide the next tray for baking, meanwhile once it is cooled store them in an airtight container and stays for a week

Notes

These cookies can be made with just plain flour but don't forget to add powdered pistachio
Substitute butter with oil or coconut oil but will have a coconut flavour for a vegan variation.

.

The post Eggless Quinoa Lemon and Pistachio cookies appeared first on My Veg Fare.

Today is a spicy treat from my veggie garden.  Well, I can’t say if this is everybody’s cup of tea, but if you love spicy food this is definitely a treat. You can also make it spicy or not too spicy if you choose but definitely something you would enjoy with your cup of chai ya coffee.  Most of the food I cook brings back memories which are sometimes nostalgic, some are funny & some bring a warm smile on my face like this one.

The  smell of the first rain drops on the soil which I call it the earthy smell, I would run out and inhale the smell it imparts, something nostalgic about it, brings out lots of memories.  When I was a little kid we used to make paper boats & later on when I had my kids I used to make pater boats for them to play with, we used to run  outside in the garden or on to the road, trying to find little streams or where we could see the  water flow so we could sail our boats and enjoy every minute of it, If there was a heavy down pour and our boats drowned or soaked we wouldn't mind or disheartened we would make more boats!,  I know it is bringing back your memories isn’t it ?  Mmmh..

Coleus Aromaticus

When I think of all Bhajjis & Bondas it reminds me of all those days in Bangalore, especially when it is monsoon, Ice creams is another delight I used to enjoy when it rained, what a combo.  These days fried snacks are a far away delicacy which I try not to indulge in. I have not been a big fan of fried foods, too much oil & my hunger disappears, I have always been a bit of health conscious not a health freak as I love eating but everything in moderate. I do care about oily food a bit more so deep fried is always a second thought especially when feeding my kids,  Now a days my teenage kids very rarely ask me for fried snacks, they like everything bake

Costus Pictus

In Bangalore, I used to live in Gandhi Bazar, there are some famous food joints their. But, all little joints are the best place to eat, have you ever tried? There is a little place at the end on DVG road, under a shop, I don’t know if he is still there, he had a little joint and this man used to make amazing Bondas, Bhajjis, & Masala vadas etc.., I can’t remember what other things he was making but he used to stay just for 2 to 3 hours and it would be so busy.

Those are the days which we used to enjoy so much. Once the rain stopped know tor if it was a cold winter evening, eating these was one of my favourite, the most I ate I think was when I was pregnant with my first child, I craved to eat very spicy chilli Bhajjis.  You can see I have made Bhajjis with Doddapatre (Coleus Aromaticus) & Costus Pictus , I don’t know their common names  though , making bajjis you have to follow the same method, This same method you can use in  making  Potato,  Chayote, Ridge Gourd etc..,

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Chilli Bhajji / Molaga Bhajji / Menasinkaayi Bhajji

Absolutely addictive, spicy and tasty can't stop with one, of course not a healthy treat, as it is deep fried, Vegan, Gluten free.

Course Appetisers, snacks &amp

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Author Jayasri Ravi

Ingredients

• FOR THE BATTER Tempura Batter
• 1 Cup Gram flour chick pea flour
• 1/3 Cup Rice flour
• 2 tbsp Corn flour
• 2 tsp Chilli powder*
• pinch of Asafoetida
• 2 tbsp hot oil
• 1 tsp salt*
• water as needed
• Oil for deep frying as needed
• VEGGIES FOR THE BAJJIS
• 6 to 7 Chilli Bajjis / Banana Peppers
• 6 to 7 Doddapatre
• 1 Onion
• FILLING
• Grate 1 or 2 Carrots
• 2 medium sized Onions
• 3 to 4 sprigs of coriander leaves
• 1/4 tsp of Chilli powder
• 1 tsp of Chat masala powder
• 2 to 3 pinches of salt / or as per taste

Instructions

• Take all the Ingredients for the batter in a bowl and add water as required, the batter should be in between Dosa (Pancake) & Idli batter consistency, It should not be thin nor thick.
• I have said hot oil; when you are preparing the batter, heat oil in a pan, take 2 tbsp of this oil when it is hot add this to the batter, this makes the Bhajjis more crispier.
• Dip the chillis one by one coat it well and drop into the hot oil and fry it to golden colour.
• The same way wash the leaves wipe clean and dip them in the batter and deep fry.
• How to make the filling (stuffing) for thesey chillies:
• Slit open once the bhajjis which have come out of the oil, and drain in on a kitchen towel, Mix all the ingredients from the above said list, check the taste increase or decrease spices as per your preference, fill this filling in the slit open Bhajjis and enjoy.

Notes

Some things to Note:
The coating or the batter consistency is for just 6 to 7 Bhajjis, you can keep increasing the same proportion of ingredients to fry more Bhajjis
Adding Hot oil to the batter makes crispy Bhajjis.
I usually cut an onion in the end to mix with the left over batter which makes crispy pakoras

The post Chilli Bhajji / Molaga Bhajji / Menasinkaayi Bhajji appeared first on My Veg Fare.

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.

At last I have decided I am not going to sleep until I publish this post, which had to be on the 24th, the deadline for the Taste and create started by Min of the Bad girls kitchen I am back with those group of people with whom I enjoy this.., so this month I was paired up with  Bizzy Bakes, as she says - that she is an avid baker, She loves baking, she has a wonderful blog with loads of recipes and Muffin Monday and come bake with Bizzy.., hop on to her blog to find to more.....Coming to this recipe - This recipe is called Neiman Marcus Cookie - I had heard a similar story about the other recipe and this seems to end up just the way. Here is a little story from Wikipedia.
Neiman Marcus - is a luxury speciality retail department store operated by the Neiman Marcus Group in the United States. The company is headquartered in the One Marcus Square building in Downtown Dallas, Texas,^[1] and competes with other department stores such as Saks Fifth Avenue, Barneys New York, Lord & Taylor, Nordstrom, Von Maur and Bloomingdale's. The Neiman Marcus Group also owns Bergdorf Goodman speciality retail department stores on Fifth Avenue in New York City and a direct marketing division, Neiman Marcus Direct, which operates catalogue and online operations under the Horchow, Neiman Marcus and Bergdorf Goodman names.
So then what is the story behind this departmental store...., 

The "Neiman Marcus $250 Cookie Recipe" story

The store is featured in an urban legend involving a supposed recipe for its popular chocolate chip cookie.^[33] In the legend, a woman and her daughter enjoy a cookie while shopping at Neiman Marcus in Dallas, Texas, and ask for the recipe. The waiter informs her there will be a "two-fifty" charge, which the woman interprets as $2.50. Upon receiving her VISA statement, she is shocked to discover she has been charged $250.00 instead. In revenge, she photocopies the recipe and urges her friends to distribute it for free to everyone they know so that the store will make no further profit on its sale. Because the story typically was passed along as a photocopy, it falls in the legend subcategory of Xeroxlore. Later, with the advent of the Internet, it reemerged as an infamous chain e-mail, "Cookie revenge".

Well, don't know how true it is, they say that there were too many loopholes in this story.., Whatever it is My kids just loved these cookies and thanks to Bizzy Bakes for these lovely cookies.

I made a few little changes to suit my style of Baking, you got it right, I made it Eggless and changed a bit with flour, as I had no stock of Brown rice flour.

 

GLUTEN FREE AND EGGLESS NEIMAN MARCUS COOKIES

 

INGREDIENTS:

Recipe minimally adapted from Bizzy Bakes

1/2 cup Margarine/Butter (I used Butter)

1/2 cup Soft Brown sugar

1 tsp pure Vanilla extract

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1/4 tsp salt

1 tsp Coffee powder

1/2 Cup Rice flour (white)

1/4 cup Tapioca flour

2 tbsp Potato Starch

150 gms Chocolate chips

METHOD:

Take the Dry ingredients the flours, BP. BS, coffee powder and  Salt, mix well sieve them together for at least three times, this ensures the flour is completely mixed well.

Cream Butter and sugar until light and fluffy then add the dry ingredients to the this and mix well make it into a nice dough add a tbsp of cold water at a time if required.

If using margarine be careful using water as margarine has a lot of moisture content in them.

Refrigerate this dough for at least 1/2 an hour

Mine was not a very soft dough as hers so you could drop them on the sheet, but rather it was a dough wherein I had to make small balls and press a little bit, (not too much ) as they spread while baking.

Take little balls and give a light press to them and place them on a baking sheet on a greaseproof/baking parchment and bake them in 5 minutes pre-heated oven at 375 degree F/ Gas mark 5/ 190-degree Celsius for 8 to 10 minutes.

when you move the cookie if it releases easily that means it is done ( if a slight nudge will push the cookie on the sheet).

My verdict:

I was quite happy I chose this recipe.., My kids and friends loved it, they were a bit chewy but so yummy.., if you have a sweet tooth you will love it.

For the original recipe please check out her blog....

I am sending this to Vardhini's Bake fest and co-hosted by Anusha of Tomato blues

Priya of Priyaeasyntastyrecipes -Kids delight  hosting srivalli's event

Chocolate Mela by srivalli

Vardhini's sweet luv - anything sweet

Radhika's let's cook # 12 - sweet somethings

Sumee's Bon Vivant moments

Anzz'sValentine's Day special

love lock with sweets by vidya

The post Gluten Free and Eggless Neiman Marcus Cookies - copy cat appeared first on My Veg Fare.

EGGLESS YAZDI CUPCAKES

INGREDIENTS:
1 Cup All Purpose flour/Maida
1/4 Cup Rice Flour
3/4th Cup Sugar
1/2 Cup Plain Yogurt
1/4 Cup + 2 tbsp of Unsalted melted butter
1 tsp Baking powder
1 tsp Baking soda
1/4 tsp Cardamom powder
1 tbsp Rosewater
1/4 tsp Vanilla essence
2 tbsp finely chopped Pistachios
2 Eggs (optional - I just omitted)

METHOD:
Preheat heat the oven to 180 degrees/Gas Mark 4/350 d Fahrenheit.
Mix all the dry ingredients together, plain flour, Rice flour, Baking powder, Baking soda, powdered Cardamom and sieve them together at least twice
Then in a large bowl take the wet Ingredients together....
First of all take Sugar and a bit warm melted butter to this add vanilla essence, Rosewater and beat it together the sugar dissolves (do not worry if not completely) for 2 minutes then add the yogurt mix well together with one tbsp of chopped pistachios and immediately add  your sieved dry ingredients to it in batches.
Sometimes the butter might start to harden up maybe because of the cold temperature here, so that's why I said to add yogurt to the end and then the sieved flour immediately in two or three batches as the quantity is very small it won't take too many batches, don't try mix too much, mix in circles and blend it in with no lumps.
Line cupcake trays and cupcake liners and spoon the mixture into them, fill them 3/4th and bake in the oven for 20-25 minutes or when a toothpick inserted comes out clean
These cupcakes need not be frosted as they are lovely just as they are...

VARIATION:
You can add 2 Eggs with the above-said recipe to make this cupcake with eggs.

The cake turned out perfectly with lots of flavours in it and as you can see it was soft and moist, it would crumble quickly if left for long (maybe 2 days).

I am sending this to
Vardhini's Bake fest #1, Kalyani's 100 day global food festival, Srav's culinary concept - festive food.

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