EGGLESS PASSION FRUIT COOKIES

INGREDIENTS:
150 gms All Purpose Flour
25 gms Oats
3 Passion Fruit Pulp
1/4 tsp Baking Soda
150 grms Sugar
75 grms Butter
1 tbsp whipping cream

METHOD:
In a large bowl take all the dry Ingredients the flours and Baking soda  and mix well together.  To this rub in the butter and Sugar then add the pulp of the three Passion Fruit.
Mix well add whipping cream and bring it into a dough, Place this dough in the fridge for half an hour.
Make little round balls and bake in a preheated oven 170 degrees/ Gas mark 3 for 20 minutes.
They turn out to be in Golden colour.  Remove them on to a wiring rack.
When cooled they were soft and chewy.

NOTES:
The cookies were soft and chewy, and tasted very well, My kids were saying that they tasted like Mysore Pak, this is a Indian sweet very famous in south of India.  I was quite happy with the result.., do try it out and tell me if you liked it.
Funnily I made some Indention thinking they might show up and my cookies will have a beautiful design on it,
but they spread out and did not show any design at all, but  that didn't really matter but tasted delicious.
I used Whipping cream, you can use Yogurt / water or any other thing for binding..., you can even substitute and one Egg.

These cookies go to Champa's Bake-a-thon event baking with me are Priya, Sumana, Preethi, Srivalli and Veena.

will visit you all soon, as the I think I will be able to relax this weekend...
c u all soon with an other post...
Enjoy.... and take care....

The post Eggless Passion Fruit Cookies appeared first on My Veg Fare.

VEGETABLE PIES WITH COCONUT AND CASHEW

INGREDIENTS:
FOR THE VEGETABLE SAUCE
2 to 2 and 1/2 Cups of Assorted Vegetables ( I have used Cauliflower, Broccoli, Peas, Carrot, French Beans )
2 Green Chilli **
1/2'' Ginger
1/4 cup or 2 fist full of Fresh Grated coconut
8 to 10 or fist ful of Cashews
1/4 cup Milk
1+ 1 tsp Jeera / Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp Turmeric
1/4 tsp Pepper corns (optional )**
3 tsp Oil

1 Block Ready made Short Crust pastry (You can even make it at home which I will post soon on how to make it, you can even use puff pastry )

METHOD:
Thaw the Pastry by keeping it out of the freezer before starting the gravy as directed by the suggestion on the cover.
Soak Cashews in warm milk till you get all the vegetables cut and get them ready. Wash all the veggies and then Chop Beans, Carrots in chunks and Cauliflower and Broccoli in florets,
In a Kadai / Pan heat oil to this add 1 tsp of Jeera / Cumin seeds then add all the vegetables mix them well and cook them in a low flame with 1/4 cup of water and closed lid.

Meanwhile in a dry pan lightly roast cumin, pepper and coriander seeds, In  a blender or mixer grind roasted cumin, Pepper, coriander, coconut, Ginger,  Chillies, turmeric and soaked cashews into a fine paste with the help of soaked milk and some water.
Once the vegetables get cooked 3/4th add required amount of salt and the ground paste and mix thoroughly, taste and adjust the salt.
Let the gravy be in a semi solid consistency. That is not too thick nor too thin.  Allow this to cool.
Preheat oven to Gas Mark 5 / 180 degrees
Take your thawed short crust pastry, dust some flour on to the surface, cut the block into 4 equal pieces, flatten each one of them into a slightly round shape, Now using Pie Cups, I have used the foil ones as you can see in the picture fold in the pastry base to line the foils.
Fill the pie cups with cooled down vegetable sauce equally then top them or cover them over with hanging pastry cases completely.
Then make some cuts here and there and bake these cups until well browned.
Remove it from the oven and keep them on the wiring rack for it cool a little bit then serve.
Serve the Pastry cups in wholesome on individual plates with any sides you like. Just remember they will be quite hot inside and be careful when eating.
The vegetable pies have Indian taste and a great look as well...

** You can either use green chillies or Peppercorns, I have used both, you can increase the quantity of coconut if you wish to make it more rich.
Optional : If you want you can use Eggs in this, I would say after the curry is done and cooled down a bit  you can break two eggs mix it with the sauce, adjust salt and pepper mix well with the curry then fill up the cups and Proceed as indicated earlier.

Sending these wonderful and yummy pies to Champa's Bake-a-thon event, which had to be posted Yesterday, my apologies for being late.., for reasons happened unexpectedly.  Check out my blogger friends Preethi, srivalli, Priya and sumana for their wonderful virtual treats...
And don't forget to tune in tomorrow to what I am going to post for my Bake-a-thon series...
Enjoy make them and tell me of how you like it...

The post Vegetable pies with Coconut and Cashew appeared first on My Veg Fare.

FILONE ALL' ARRABBIATA (SPICY LOAF WITH CHILLI AND CAYENNE PEPPER)

INGREDIENTS:
Makes 1 Loaf
Recipe Credit: Gino D'Acampo
Baking time: 3hrs (depending on temperature)

125 grms Strong whole meal flour
100 grms Strong White flour
1 tsp salt
1 tsp Sugar
7 grm (2 and 1/2 tsp) fast action dried yeast
210-225ml water warm
2 tbsp of extra virgin olive oil
1 tsp cayenne pepper
1/2 tbsp of Chilli flakes)

METHOD
In a large bowl mix all the ingredients, make a whole in the centre, add yeast, sugar and water and let it rest for few minutes, once it starts bubbling add the required amount of water and knead it to a soft dough.
Lightly flour a surface, transfer the dough on to the floured surface and start kneading at least for 10 minutes, stretch and pull this kneading will help the gluten to start working.
Once done oil a bowl and the dough cover it with a cling film and allow it to rise.
Preheat the oven to 190 degrees / gas mark 6
Once it is doubled up in size punch it down shape it into a loaf, place this dough on to a well oiled loaf pan and rest the loaf in the loaf pan and allow for a second rise covering it with a cling film
You will notice that it would have doubled in size now brush the surface with milk and bake in the preheated oven for around 30 - 35 minutes depending upon the temperature of your oven.
Once when it comes out beautifully, transfer this onto a wiring rack , after 5 to 10 minutes remove the loaf from the tin and allow it rest, otherwise it becomes soggy on the bottom as the  bread will be still cooking after you take out of the oven.
cut them into slices so my kids can enjoy lunch with  a new taste of bread.
Bear with my photos as my computer is having a bit of a problem

sending this to champa's Bake-a-thon event.. check out my blogger friends for their recipes...

The post Filone All 'Arrabbiata (Spicy Loaf with Chilli and Cayenne Pepper) appeared first on My Veg Fare.

The post Stromboli appeared first on My Veg Fare.

Bitter gourd is an acquired taste, not everybody likes eating Bitter gourd, This vegetable has loads of Health benefits  It's juice is taken on an empty stomach to reduce blood sugar levels, good for Diabetic patients, Its bitter taste is the greatness of this vegetable :)).
Actually you might wonder if I said that this is my favourite veggie, right from my child hood.  These kind of crisps is available ready made in any of the shops, but the ones which I like is from the  Adayaar Ananda Bhavan.  The same kind of crisps which were really delicious which I saw was from my sis-in-law S's MIL who had made it and also sent me some were quite awesome.  I had to hide it from my H as also loves eating them.  Let's straight talk about the crisps and how it was made.
As I don't want to eat deep fried, I always love making these Baked sinful and definitely do enjoy it with my curd rice.

BAKED BITTER GOURD CRISPS 

INGREDIENTS:
3 Medium sized Bitter Gourds
3 to 4 tbsp of Chick pea Flour ( kadale Hittu / Kadale Maavu )
1tbsp Chilli powder
1 tsp Powdered Tamarind *
1/2 tsp Coriander powder
1/4 tsp Cumin powder
2 to 3 tbsp of oil
1 tsp Salt

METHOD:
First of all chip off the two ends of Bitter Gourd, with a good sharp knife, cut Karela into thin rounds.
In a large bowl, add all the ingredients said above except for Chick pea Flour into the bowl with the Karela thins, mix well combined and leave it to marinate for an hour.
Leaving this to marinate with salt, gives out juices from the Bitter Gourd, Now to this add Chick pea flour accordingly and mix well until all the juices disappear or dries out because of the Flour.
Take a Baking sheet spread out the Karela thins separately and bake these thins for at least half an hour or until it is well done in a Gas mark of around 5 ( but I baked at around Gas mark 3 as my oven temperature acts funny and becomes too high at around Gas Mark 5) depending upon your oven temperature Bake them evenly  until nice and crisp stays for around a week in an air tight container.
Goes very well with Yogurt and rice.

Sending this to Bake-a-thon of  Champa's (versatile vegetarian), and do check out Priya, Srivalli, Veena, Preethi and Sumana who are baking with me....

The post Baked Bitter gourd Crisp / Baked Pavakka Chips / Hagalakaayi Chips / Karela Krisps appeared first on My Veg Fare.

Hi everybody, Hope you are all doing well, Day by Day weather is getting colder and colder, I thought we might be having snow as the temperature are dipping down and down, A bit scary for me, and I hate the heaters, I keep bringing it down and my family hate me for that, I hate the heater as I end up having headaches.., even though sometimes I like winter I don't like the heaters.  One more thing I get scared of winter is the Bug which goes around when everybody gets sick and goes around in circles :)), almost every year I get stuck with flu and suffer too much, so this time I decided I will get a Flu Jab and escape from this problem, funnily after taking the flu jab within 4 days I was down with Laryngitis  and viral fever and that too I got complete down the day my mom went back to India!!.
Anyways Flu which bugged me for a long time kept me away from blogging and I missed to post few of my recipes for the Events which I was part of it, I have to thank all of them for understanding my problem and allowed me to post when I recover and here I am ready to post one by one and hope you will enjoy as did my friends and family.
Gayatri of Gayatri's cook spot  had asked us to make a Butter Cake for the Eggless Baking Challenge and I thought this was a chance to post a cake which I used to do before when I used  to use  lot of butter,  I have  cut down a lot these days on butter, but as this cake is a butter cake you can't go back on it  right ?, This time I changed a bit from my usual Eggless butter cake recipe, which also turned out really well, My other cake I will post someday soon the usual recipe I always make.  Hope you like this , Bake it, eat it, enjoy it, and write to me about it.  Here is how the recipe goes...

I have decided to post my event recipes from today continuously for 4 days. I want to do this so I can post my other recipes soon, as I have been baking quite a lot, and want to post them all stay tuned for these bakes...

EGGLESS BUTTER CAKE

INGREDIENTS:
1 and 1/2 cup (220 gms) All Purpose Flour
1/2 (100gms) Butter
2 tsp Baking powder
1  tsp Baking soda
1/4 tsp Cinnamon powder
2/3 rd cup granulated sugar
1/2 (150 ml) cup Condensed milk
1/4 cup milk
1/2 Cup warm water*
1 tbsp Vinegar
1 tbsp Vanilla extract
20 gms Corn Starch

Topping:
1/4 + 1tbsp butter
2tbsp Brown sugar
1/2 tsp Cinnamon powder

METHOD:
Sift all the dry Ingredients ( All purpose flour, Baking powder, Baking soda and corn starch ) together and keep aside. (except for sugar)
Preheat oven to Gas Mark 4 / 170 degree
Line a Baking tin 9''
Take a Large bowl add melted butter and sugar cream them well together, In a blender ( I used my Indian mixie ) Blend condensed milk with milk, add it to the creamed mixture, mix them all well enough.
To this add vinegar, vanilla extract and warm water and combine them all.
Now add the dried Ingredients to the combined liquid ingredients little at a time, and make sure there are no lumps in the cake batter.
Pour this batter into the prepared tin, Bake it for 35 minutes depending upon your oven, check if it is baked perfectly by inserting a skewer or tooth pick, when it comes out clean cake is done.
Remove it from the oven and cool it on a wiring rack for 10 minutes then release it from the tin. Allow it to completely cool down and enjoy...
Gayatri had asked us to do cinnamon topping. which I did not do, I have given the topping ingredients you need to melt, mix well and top it on the cake when it is still warm.
My kids didn't want that topping so I added cinnamon powder to the cake batter itself.

Thanks Gayatri Enjoyed it, Thanks for giving me time to post...
Check this link for the round-up of all the Eggless Butter cakes 

NOTES: This cake was lovely to taste, but I thought it was a bit dry.

This cake also goes to my 3rd day of Bake-a-thon started by Champa of Versatile Vegetarian and my other blogger friends are doing this with me are Srivalli, Priya, Preethi, Sumana and Veena

The post Eggless Butter Cake appeared first on My Veg Fare.

After coming here it was fine for a few months when kids were small and after that lot of things changed , sometimes when I am alone at home in the morning I don't want to make anything for myself and just eat whatever I get hands on!!,  but when it comes to corn flakes it is all time favourite in my house.
I keep looking for healthy options for my kids to have for breakfast, particularly my eldest who doesn't like to eat anything early in the morning likes to eat tidbits with her milk, her new passion these days is drinking Tea!!, when Gayatri asked us to bake Biscotti I was so very happy I have baked biscotti earlier and I have posted one with eggs, Chocolate Almond Biscotti.  Kids loved it, If you are a regular reader of my blog you would have noticed I try baking Eggless these days, and of course as this is an Eggless Baking Group I was quite happy going on with it.
I made a little mistake,  I pressed the dough it a bit more than necessary, so the biscotti's kind of became Biscuits, Whatever it was Biscotti or Biscuits.  Of course no compromising with the taste , it was delicious, as we loved it.
I have changed a few things in the recipe, trying to make it a bit healthier, Hope you like it.

EGGLESS WHOLE WHEAT AND OATS PISTACHIO APRICOT ORANGE BLOSSOM WATER BISCOTTI / BISCUITS ????
Recipe Adapted from Baking obsession
Makes 12

INGREDIENTS:
1 and 1/4 Oats (125 grms )
1 Cup Whole wheat Atta (140 grms)
1 Cup sugar (200 grms)
Zest of 1 medium Orange
Juice of 1 Orange ( I got 4 tbsp)
1 tbsp Chia seeds
3 tbsp Hot water
1 and 1/2 tsp Baking Powder
1/4 tsp Baking Soda
50 grms Butter
1 tsp Orange flower water
3/4th Cup Pistachios
3/4th Cup Dry Apricots

METHOD:
Soak Chia seeds in Hot water until needed
I used porridge oats and grinded it into a powder.
In a Large bowl mix Oats, wheat flour, Baking soda and Baking powder and sieve them together for at least twice. Just to make sure everything is well blended.
Cream together sugar and butter.
Blend Chia seeds with water and Orange juice into a smooth paste
Add this to the blended sugar and butter with Orange flower water and zest of Orange ,
To this add dried Apricots and chopped Pistachios, mix well.
To this batter and sieved flour and make it into a dough it is a bit sticky dough though.
Flour your hands and make two logs, and flatten it a bit ( I flattened it a far too much ).
Bake at 350 degree F/ Gas Mark 4 / 180 degree C ( But I baked my Biscotti's  at Gas Mark 3 as my oven gets too hot)
Check out your oven and bake,for 25 minutes until it is golden brown and firm to touch , Remove it from the oven and cool it on a wire rack for 10 minutes reduce the temperature of your oven to Gas Mark 2, with a sharp serrated knife cut it into 1'' slices, keep them flat on to the tray and bake again for an other 20 to 25 minutes. until crispy.

It stays for a week in an airtight container, it was tasty and delicious...
VEGANISIED : You can make it Vegan by substituting Butter with Oil.

Orange Blossom Flower Water : Here is a link to know how to make your own Orange Flower water
Shop here for your Orange flower water or even here.

Check out Gayatri's blog for the round-up and a beautiful array of biscotti's.
I am also sending this to Bake Fest Vardhini's event hosted by Archana 

The post Eggless Pistachio Apricot Orange Blossom water Biscotti or Biscuit !? with Whole wheat and Oats appeared first on My Veg Fare.

Hello everybody, Hope you are all doing, well, me ? quite tired, I had friends around weekend so that's it, It was cooking, cleaning and site seeing.  Weather hasn't changed much it's still raining, With wind blowing at 70 - 80 mph, my Tomato Baskets, fell down, got really scared thought all the hanging baskets might fall down and decided it is better to bring them all down until the wind subsides, Wind is gone and sun is gone as well, very depressing, have to wear jackets and shoes again, it's become a bit chilly at this end of the city :(, Weeds have come up again, need to pluck them out ( hate this job ), I had actually planned to sprinkle some Veedol when the weather was dry, after I had completed my gardening, but all my plans took a different turn when the rain started reigning over us and our sunny days have disappeared, All my seeds have become little seedlings which need more of a firm place and more soil to grow well and nice. It's such a pity  they are still in my conservatory !!, scared to put them out because of the torrential rains, which has turned down to drizzling rain now, hopefully it will stop and I can see the sunshine again, which the British people and the dear plants need at this time of the year :).

Coming back to this recipe, it is SRC time again, The Secret Recipe club of Amanda who is founder of this club has transferred her reins to April Tuell who is our new Head now, whom we all welcome with love and affection and would love to tell her its great to be with you, but do miss Amanda., Best of luck to both of them with their new ventures. My host Suzanne had assigned me to this blog Restored of Robin, don't be alarmed by the name, her blog is called Penny Pinching Provisions but she has renamed her blog title to Restored, so why is that ?, As she herself says she decided to Restore her health, simplicity and happiness, She says her blog focuses on good and healthy food, simple living and financially living frugally. So, I don't have to tell you more about it, as now you know what her blog stands for with some amazing recipes I have book marked a few and want to try them out, I tried already two of them and they turned out very well, I chose this for my SRC post as it is her own recipe and she has given a new name to it..!!!

When I was going through the bakes ( as I love baking ), this one caught me, I first thought this must be from some place, funnily it is her own make up recipe and name :)), So, I just decided on this, Bascially these cookies are called Scotchilla because it is made of Butterscotch and Vanilla  chips, as I had the Butterscotch chips and oats the cookie was fine to bake but the only problem was Vanilla chips, which I have never heard off and now I have to hunt down for it, so I had to omit that and made with whatever I had in hand and a little changes, do check out her blog for the Original Recipe clicking on the link below.  If you want to try it out.  Go ahead and enjoy these cookies as my kids did....

SCOTCHILLA COOKIES
Recipe Source: Adapted with minimal Changes from Penny Pinching Provisions
Makes : 50 (of 20 grms each)

INGREDIENTS:
3 Cups ( 385 grms ) Old Fashioned Oats

1 ¼ Cup (185 grms ) Whole meal plain flour

½ Cup (115 grms ) Butter

1 Cup (165 grms) Fairtrade cane Sugar

1/2 tsp Baking soda
1/2 tsp Baking Powder

½ salt

1 tsp Pure Vanilla Extract

1 Tbsp Vanilla Sugar

½ tsp Cinnamon powder

2 Tbsp Flax seed

1/4 Cup Milk Powder

1/2 Cup warm Milk

6 Tbsp hot water

¼ Cup ( 57 grms ) Butter Scotch Chips

¼ Cup (57 grms) chopped Dates

METHOD:

Preheat the oven to 350 degrees F / Gas Mark 4  / 175  degree Celsius 

Sieve both the flours together then add all the dry Ingredients Baking Soda, Vanilla Sugar and Cinnamon Powder to this flour mixture and combine them well together, 

Soak Flax seed in  Hot water.

In a Large bowl take Melted butter and Brown sugar, cream them well together, to this add Vanilla Extract, Milk Powder dissolved in Hot milk and soaked Flax seed to this and beat them all well together.

To this creamed mixture add the dry Ingredients and gently incorporate the whole flour.

Stir in both the chiips and dates into this cookie batter

Drop these Cookie batter on to the cookie sheets in dollops or make a nice round ball, Press them and bake them for 10 to 12 minutes 

Cool on a wiring rack and Lo! Enjoy these  cookies...

Notes:
Because of the changes I made, I had reduced the quantity of sugar, so they are not too sweet, Perfect for me, as I love oats :),  I made these Eggless, if you want to use Eggs, she uses 1 Egg, she does not use milk powder or milk, I just used all those just thinking of my kids when they are going to indulge in it!, this way they will be consuming some milk too!!, Next time I am planning to reduce the sugar and butter quantitiy.
The cookies were soft but firm, they came out from the Butter paper without any problems they were very enjoyable to bake and eat!! , First time I really sat and ate 3 of them.., I thought they were quite addictive.
Check out all the bloggers who are in club and Enjoy a galore of recipes here....

I would like to send this to Jagruthi's cooking odyssey event Know your Flours - Whole wheat flour

The post Eggless Scotchilla Cookies - Made with Oats. Whole meal flour and Flaxseed appeared first on My Veg Fare.

Hello everybody, Hope you are all doing well, Weather seems to be getting bad here, cold and damp, I was looking forward to a wonderful Summer ahead, all my plans with my gardening seems to be going away just like the weather outside.

Read more:@ joyofbaking

Thanks Gayatri, if you had not told I would never have baked these tarts :)...

The post Whole meal Eggless Butter Tarts appeared first on My Veg Fare.

Hi everybody back again, this will be my second post of the day!, and today is SRC, every month checking out recipes from one of the bloggers and deciding what to do is a big question, feel like trying out everything, and this month I was paired with Wholesome RD :)), isn't it interesting, shall I say very interesting, I love cooking and baking without eggs and with wholesome goodness!, and here is a blog who seems to be having the same notion like me, So, So, I was in such dilemma which to choose, asked my kids and they wanted to try these cookies, as they are the ones who enjoy the most of what I do.., they wanted to try out this Almond Butter Cookie Dough Balls. As Erin Lerner says if you like cookie dough this recipe is for you!, I have 3 cookie dough monsters so here we ended up with this recipe.

Erin Lerner, is a wonderful blogger with healthy recipes, she is awesome with all those activities she participates and working and manages a very healthy life style, by cooking and baking with whole some goodness, she has got some vegan and vegetarian recipes too. I wanted to try her Meyer Lemon and poppy seed cake, I have Book marked it. as my daughter loves anything tangy, I have never used poppy seed in baking so I would love to give this a try. Thank you Erin and suzanne for this lovely blog.

Here is how the recipe goes...

The things I changed in this recipe is I have used whole wheat flour and not whole wheat pastry flour, as I didn't know where I could get it, and used oats instead of All purpose flour and I don't know where I could get almond butter so I have just used  almonds powdered and I haven't found any peanut butter chips so I have used peanut butter. Hope you all like it as did we...

EGGLESS ALMOND BUTTER COOKIES DOUGH 

Recipe adapted with minimal changes from Wholesome RD

INGREDIENTS:

1/2 cup butter

3/4 th cup creamy almond butter

1/2 cup brown sugar

3/4 cup powdered sugar

1/2 tsp vanilla extract

1 tsp Baking powder

1/2 tsp baking soda

1 cup ( 150 gms) Whole wheat flour

1/2 cup (50 gms) Oats

1/2 cup peanut butter chips

1/2 cup chocolate chips

METHOD

Preheat the oven to 350 deg/ Gas mark 

Using a mixer beat all the butter, sugar, vanilla extract together until everything is well incorporated.

In an other bowl, combine all your flours, salt, Baking soda and powder.

To this dry Ingredients add the wet ingredients and combine them well together, 

Then add your chips and combine once again , If you find that the dough is not coming together as a ball add a tbsp of water at a time.until they all combine together.

Chill this dough in the fridge for 30 minutes

Make small balls out of it, and place them on a cookie sheet giving space for them to expand then bake them in the preheated oven for 15 to 20 minutes,

Do not over bake them they might look soft but they are going to be fine.

Leave them on the sheet  for few minutes then take it out and leave them on the wire rack.

Enjoy them..

Did I tell you, you need to check her blog for all the nutritional facts on every recipe she makes.

Check out all the other bloggers who joined me in this SRC marathon with me....

The post Whole wheat & Oats Almond butter cookies - Eggless appeared first on My Veg Fare.