When the cookie monster attacks you, you can't just eat one and leave it especially these cookies :),  That's how my kids feel when they eat these cookies.  My children have declared that  this is the best cookie their mamma makes.  This is the best oatmeal cookies you can dream off.  I mean you can think off.  I would actually like to dedicate this cookie to my dear friend Madhuri, she loved them so much, she kept pestering me to post the recipe ( this was around 2 years back!! ) at last I made it to the blog!. I have been making these from around 3 to 4 years back, I know I never posted it.  It was usually in a jiffy I used to make it for some reason or the other, either to pack it for my kids or gift it to somebody and never got time to take photos, Oh! No, I did once but they were crap so discarded them.

These cookies are a killer combination, I would say combination made in heaven. If you have visited my blog you would notice that I love orange and chocolate combination a lot, works out perfectly a match made in heaven. I would say just like Tomato, Mozzarella, and Basil on a Bruchetta.

 I would actually like to dedicate this cookie to my dear friend Madhuri, she loved them so much, she kept pestering me to post the recipe ( this was around 2 years back!! ) at last I made it to the blog!. I have been making these from around 3 to 4 years back, I know! you did guess it right ? I never posted it.  It was usually in a jiffy I used to make these cookies either to pack it for my kids or gift it to somebody and never got time to take photos.  Oh! No, I did once but they were crap so I have discarded them.  Now, don't go there, I know what you are thinking :), do you (me) rate that these cookie photos are good? well, then I would say to my caliber I think they are Ok! Aha...

This is my top notch recipe. Everybody who has tasted my cookie love it.  I have always got a good feedback from everybody.  You should try it out and tell me if you like it.  Baking cookies is an easy peasy job and also kids would love to get involved, They are all grown up now and they don't get time to do things which they enjoyed when they were little.

Did I tell you, we had been getting some jobs done in our house and we had people working for various jobs and I fed them with my cookies and asking them about how they would rate it.  I remember one chap thinking!! he started munching and went on saying Mmm.., these are really delicious I can get the taste of orange and it really is crispy and chewy and very tasty.  This was my recent appreciation which I received from somebody whom I never knew before because I told them I was a blogger and would really appreciate their honest opinion.  what else would I need, one happy satisfied baker, they even asked me for the recipe!

Orange, Oates, Raisin and Chocolate chip Cookies

Recipe Author: Jayasri
Recipe Type: Breakfast/Tea-time snack
Prep time: 10 minutes
Cook time: 15 minutes
Shelf time: 4 to 5 days
Makes: 15 to 18 cookies

Ingredients:

1 ¾ (175 grms) Cup Rolled Oats
50 grms ( 1/3 cup) Whole wheat flour (atta)
75 grm Butter
½ tsp Baking powder
1/8 th tsp Baking Soda
1 Cup Orange Juice ( from 2 Oranges)
2/3 cup Brown Sugar
¼ cup Raisins (dried grapes)
¼ cup Chocolate chips
2 to 3 tbsp of Orange zest

Method:

Zest the Oranges, Squeeze the Orange juice ( I got nearly one cup of orange juice minus 1 tbsp) and keep aside

Take a large bowl take butter and sugar blend them well until well combined.  To this add Oats, whole wheat flour mix them with your hand until they resemble like crumbs to this Baking powder and Baking soda. Mix well.

Mix Oats, whole wheat flour , Baking powder and Baking soda. Take these dried ingredients and mix well with the above mixture using your hands they will resemble like crumbs.

Add Orange juice and zest and make it into a dough-like consistency, to this add chocolate chips and Raisins.

The dough will be a bit sticky not to worry it will be fine.  At this stage put it in a refrigerator for 1/2 to 1 hour.

Preheat the oven to 180 degrees for  15 minutes.

Take a cookie sheet place a parchment paper, using a scoop make round balls and flatten them a bit and place them on the sheet with a gap of 1 to 1/2''.

Place the cookie sheet and bake for 15 minutes depending upon your oven temperature.  you will notice that it is turning into golden in colour.  Take it out and allow it cool, before munching.

Notes:

1. I have baked these cookies many  times in different ways.  I have used just oats only without any flour and it turns out really well.
2. You can bake it with one large Egg if you like to use egg in your baking.
3. You can substitute all-purpose flour instead of whole wheat flour.
4. So, which Oats to use? you can use any Oats, I use porridge oats or Rolled oats, If the Oats are thick just grind it into a powder and use it as needed.

Print

Orange, Oats and Raisin chocolate chip Cookies - Eggless

These cookies are so delicious with the goodness of Oats and Raisins and with bursting flavours from the Oranges

Course Breakfast/on the go

Cuisine International Cuisine

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 -18

Author Jayasri

Ingredients

• 1 ¾ 175 grms Cup Rolled Oats
• 50 grms 1/3 cup Whole wheat flour (atta)
• 75 grm Butter
• ½ tsp Baking powder
• 1/8 th tsp Baking Soda
• 1 Cup Orange Juice from 2 Oranges
• 2/3 cup Brown Sugar
• ¼ cup Raisins dried grapes
• ¼ cup Chocolate chips
• 2 to 3 tbsp of Orange zest

Instructions

• Zest the Oranges, Squeeze the Orange juice ( I got nearly one cup of orange juice minus 1 tbsp) and keep aside
• Take a large bowl take butter and sugar blend them well until well combined. To this add Oats, whole wheat flour mix them with your hand until they resemble like crumbs to this Baking powder and Baking soda. Mix well.
• Mix Oats, whole wheat flour , Baking powder and Baking soda. Take these dried ingredients and mix well with the above mixture using your hands they will resemble like crumbs.
• Add Orange juice and zest and make it into a dough-like consistency, to this add chocolate chips and Raisins.
• The dough will be a bit sticky not to worry it will be fine. At this stage put it in a refrigerator for 1/2 to 1 hour.
• Preheat the oven to 180 degrees for 15 minutes.
• Take a cookie sheet place a parchment paper, using a scoop make round balls and flatten them a bit and place them on the sheet with a gap of 1 to 1/2''.
• Place the cookie sheet and bake for 15 minutes depending upon your oven temperature. you will notice that it is turning into golden in colour. Take it out and allow it cool, before munching.

Notes

I have baked these cookies many times in different ways. I have used just oats only without any flour and it turns out really well.
You can bake it with one large Egg if you like to use egg in your baking.
You can substitute all-purpose flour instead of whole wheat flour.
So, which Oats to use? you can use any Oats, I use porridge oats or Rolled oats, If the Oats are thick just grind it into a powder and use it as needed.

The post Orange, Oats and Raisin chocolate chip Cookies - Eggless appeared first on My Veg Fare.

Delicious one pot meal!  sound's really interesting isn't it? what else do you need to know?  Oh! yeah! the recipe of course 🙂 you need to scroll down to if you don't want to read about my ramblings, as you already know I just don't stop talking!  The Pie is so easy to make it just takes under 45 minutes, what more can you ask for?  You just need to crunch your spoon into it and devour the yummy pie!  watching your favourite soap on your cozy couch.

You did hear it right? crunch your spoon!  that's because of the pie crust I have used to top it up.  I made these one pot pies when it was British Pie week! then why didn't I post it? don't ponder, I am already answering your question, Can you guess? I have been doing a bit of studying I joined college last year that's the reason I haven't been blogging much.   I was under a lot of pressure to submit my last bit of assignments and I wanted to finish it off ASAP.    So,  Now everything is done and dusted I can get back to blogging peacefully 🙂 Yay!  I am flying high.

Coming back to this recipe -  my family loves pies  and I often make them with different variations.  These pies were loaded with veggies and highly proteinaceous because of Hemp seeds, Lentils and it also contains Barley.  These are warm, rich, flaky, savoury, thick and creamy because of the coconut milk.  The filling and the short crust pastry are a match made in heaven and they are super delicious.

You can make it for a weekend meal, a weekday meal or for a meatless Monday blues or for a thanksgiving dinner or for a Christmas final course meal.  This curry is completely VEGAN by making a Vegan pastry, this would be a perfect meal deal for vegans.

When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.  Indigo herbs have products for everybody in whatever walk of life you are in be a vegan, vegetarian, Athlete, you want to loose weight or gain weight, help fight infections or  boost your energy etc  there are various herbal powders to choose from.

This post is in collaboration with Indigo herbs they challenged me to make a main meal, my kids were quite happy they love savoury over sweets!, When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their Organic carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.

I have been talking too much let's get to the recipe then

Pie with Mixed Vegetables, Hulled Hemp seeds, Lentils, and Barley - A One Pot Meal
Prep time: 10 minutes
Cooking time: 25-30 minutes
Recipe level: Easy to Intermediate
Spice Level: Medium
Serves: 4 to 5 people
Shelf Life: 2 days in Refrigeration and can be Frozen too

Ingredients:
3 Cups of Chopped mixed Vegetables (wash and chop Broccoli,carrots,peas,corn and cauliflower)
1/3 Cup Organic Hulled Hemp Seeds
1/3 Cup Mixed Lentils (Green & Red)  and Barley
1 and 1/2 Cup (360ml) Coconut Milk
1 tbsp Organic coconut oil
3 tbsp Organic Walnut butter
1 veggie stock cube dissolved in 2 cups warm water
1 tbsp  Organic pumpkin powder
1 tsp of Organic coconut sugar
1 Onion
3 Small cloves of Garlic
2 Green chillies (optional)
1 tsp Ginger powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder or Crushed Black Pepper (adjust as per taste)
1/2 tsp Cumin powder
1 tsp Coriander powder
2 Bay leaves
2 cloves
2" Cinnamon sticks
Salt as required

For the topping:

I have used  Frozen puff pastry which I love to make now and then.  If you do not want to make it you can use ready made puff pastry or short crust pastry.

Method:

1. Cut the Veggies Broccoli, carrots, cauliflower and onions.
2. Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
3. In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles (pressure cooker usually takes around 15 minutes in a medium flame to cook completely - check my notes*)  until well done, allow it to cool.
4. Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
5. Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
6. Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
   Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it at 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes:

*I use a Pressure cooker to cook lot of my dals, rice etc when the food is completely cooked the pressure cooker whistles when it's on the third whistle leave for 2 to 3 minutes and switch off the stove.  This ensures the steam is still in cooker and cooks completely.
Cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

Indigo Herbs kindly sent me the above products, I thoroughly enjoyed using them and love to use them in my many more culinary experiments.  Thank you once again Indigo Herbs.

Disclaimer: This post is in collaboration with Indigo Herbs. All opinions expressed here are of my own.

Print

Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs

This can be done in 45minutes to 1 hour, A perfect one pot meal, with the goodness of Hemp and highly protein packed. Delicious one pot meal

Course Main Meal

Cuisine International

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Cups of Chopped mixed Vegetables wash and chop Broccoli,carrots,peas,corn and cauliflower
• 1/3 Cup Organic Hulled Hemp Seeds
• 1/3 Cup Mixed Lentils Green & Red and Barley
• 1 and 1/2 Cup 360ml Coconut Milk
• 1 tbsp Organic coconut oil
• 3 tbsp Organic Walnut butter
• 1 veggie stock cube dissolved in 2 cups warm water
• 1 tbsp Organic pumpkin powder
• 1 tsp of Organic coconut sugar
• 1 Onion
• 3 Small cloves of Garlic
• 2 Green chillies optional
• 1 tsp Ginger powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder or Crushed Black Pepper adjust as per taste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 2 Bay leaves
• 2 cloves
• 2 " Cinnamon sticks
• Salt as required

Instructions

• Cut the Veggies Broccoli, carrots, cauliflower and onions.
• Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
• In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles until well done, allow it to cool.
• Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
• Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
• Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
• Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes

cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

The post Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs appeared first on My Veg Fare.

Hi everybody, how are you all doing? I am doing very well, a wee bit busy though.  Well, it’s not my mistake for sure, I do try to sit in front of my computer but whenever I look out of my window, my Garden beckons me with longing to fold me in her bare blanket pleading me to print and paint beautiful spring colours.  Summer is definitely around the corner for sure, fingers crossed, I have bought loads of seeds and my little greenhouse is ready.

I didn't pay some  hi-fi price to buy it, hope it can withstand all the weather changes we go through. Last time I had hard time ripening my Tomatoes.  As the weather keeps changing it’s very difficult to maintain the temperature the plants need.  I am  not planning to grow too many vegetables this year, looking after them is a big problem with all kind of creatures crawling and flying around giving me a hard time in getting rid of them.

I have a lot of perrineal and Hardy plants coming back every year to adorn my garden, I have also planted a few flowering plants and love to see them bloom.  It’s this time of the year I get all up my bulbs coming up with beautiful coloured flowers, Daffodils, Tulips, tuberose and many more.

With all the greenery around, and the hot sun drying me out of any hydration in my body craved for something fresh, and juicy,  that was when I started thinking of salads, Fresh vegetables and fruits. Once you put your little grey cells to work, as Poirot says they always come up with different ideas.

Right at that time my daughter calls me to ask, if I did remember what she wanted to eat when she comes back to visit me, I knew what she wanted and said I would keep it ready by the time she is home. when I am in the Garden I keep losing track of  time, so when she called me I had no idea what time it was, she said she has already boarded her train and  is coming home. I got a bit tensed up, she will be home in 1 ½ to 2 hrs time before I could make Burger Buns and the Burgers to go with it, that was when I remembered a 40 minute Hamburger Bun topic in one of the FB groups I follow.  Immediately browsed through my phone and found the recipe from Taste of Home.  I decided on giving that a try.

My recipe is an inspiration and minimally adapted from Taste of Home but with my own little modifications, I mean tweaks, First of all I did not  use egg as suggested so I made it eggless, then didn’t want to use so much Yeast so cut it down and Oil which was wee bit more to my liking.  With all these elements in my mind I came out with this recipe, and believe it or not it was so soft and the house smelled like heaven, kids gave a thumbs sign saying the Buns were very soft.

Recipe source:  Inspired by Taste of Home
Prep time: 5 min (measuring ingredients)
Starter + kneading time: 15 minutes
Rest time: 10 minutes
Baking time: 8 to 13 minutes

INGREDIENTS:
1 tbsp – Yeast
2 tbsp – Sugar
2 tbsp – Potato Starch
1 tsp – Salt
3 tbsp – Oil (I used extra virgin Olive Oil)
1 Slice of Bread (¼ cup of Bread crumbled)
325 -350 ml warm water (around 1 ¼ cup )
350-375 grams or 3 ½ cup of Bread Flour (I used Hovis white Bread flour)

Print

40 minutes Vegan Burger Buns

40 minute Hamburger Buns very soft and delicious to savour with anything and it is vegan!

Course Breakfast /Brunch /Meal/Dinner

Cuisine International

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 9 or 12

Author Jayasri

Ingredients

• INGREDIENTS:
• 1 tbsp – Yeast
• 2 tbsp – Sugar
• 2 tbsp – Potato Starch
• 1 tsp – Salt
• 3 tbsp – Oil I used extra virgin Olive Oil
• 1 Slice of Bread ¼ cup of Bread crumbled
• 325 -350 ml warm water around 1 ¼ cup
• 350-375 grams or 3 ½ cup of Bread Flour I used Hovis white Bread flour

Instructions

• Method:
• In a large bowl take yeast and sugar and pour 2 to 3 tbsp of warm water and let it rest for 5 minutes.
• In a small bowl using a ¼ cup of warm water dissolve potato starch, salt and bread. Let it get mashed up well.
• Meanwhile, you would have noticed bubbles forming up in your yeast mixture, to this add the above potato starch mixture and mix well.
• To this now add flour and warm water, to form a soft dough, you might feel it a bit sticky not to worry everything will be fineJ.
• Turn this dough onto your kitchen counter dust your hands with flour and start kneading until very smooth and elastic at least 7 to 8 minutes. DO NOT LET IT RISE very important.
• Divide this into pieces as per you like either 12 or less I made around 9 pieces perfect for my burger.
• Shape each piece into a ball, place them on a flour dusted Baking sheet giving them 3 to 4-inch space between them.
• Cover and let it rest for 10 minutes. Brush it with milk.
• Bake at 425°, I baked it around Gas Mark 6 as I have a Gas oven and it gets pretty hot, 10 to 13 minutes depending on your oven temperature until golden brown. Once done place it on a wire rack, give 5 to 6 minutes, remove it from the sheet and transfer it on to a wire rack directly to cool completely, this ensures no soggy bottom.

Notes

You can small 12 or 9 Bigger Buns, you can add instead of Butter if you wish, if you don't get potato starch not to worry add 2 to 3 tbsp of cooked potato or cooked Rice just to make it soft. Even try using cornstarch or Tofu you have varied choices to substitute but don't omit the Bread slice

Method:
In a large bowl take yeast and sugar and pour 2 to 3 tbsp of warm water and let it rest for 5 minutes.
In a small bowl using a ¼ cup of warm water dissolve potato starch, salt and bread. Let it get mashed up well.
Meanwhile, you would have noticed bubbles forming up in your yeast mixture, to this add the above potato starch mixture and mix well.
To this now add flour and warm water, to form a soft dough, you might feel it a bit sticky not to worry everything will be fineJ.
Turn this dough onto your kitchen counter dust your hands with flour and start kneading until very smooth and elastic at least 7 to 8 minutes. DO NOT LET IT RISE very important.
Divide this into pieces as per you like either 12 or less I made around 9 pieces perfect for my burger.
Shape each piece into a ball, place them on a flour dusted Baking sheet giving them 3 to 4-inch space between them.
Cover and let it rest for 10 minutes. Brush it with milk.
Bake at 425°, I baked it around Gas Mark 6 as I have a Gas oven and it gets pretty hot, 10 to 13 minutes depending on your oven temperature until golden brown.  Once done place it on a wire rack, give 5 to 6 minutes, remove it from the sheet and transfer it on to a wire rack directly to cool completely, this ensures no soggy bottom.

The post 40 minutes Vegan Burger Buns 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

Print

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.

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.

I am no good with words so I can’t come up with amazing analogies as said by MFK above, instead, I only have one word to describe my feeling whilst baking bread, that it’s Awesome!

I love baking cakes, but baking bread just gives you a different feeling, the hard work of kneading, stretching and pulling (not to mention, waiting!)All for that moment when it comes to life as it rises in the oven and the whole house smells of freshly baked bread, ah…  This Bread I first posted here when I baked it by hand check the link here

This post has been in my draft from August, This recipe is requested by ones of my readers. This reader wanted to know if I could bake this bread in my Bread machine. Koolash, first of all I would like to apologise for posting this very late, I tried making this bread before I left to India, using whole meal flour but, forgot to measure the Ingredients.  After I came back from India, I noticed that I have lost one of my Bread machine blades, so I had to wait for two weeks till it arrived, so after overcoming all the setbacks I was ready to bake; not once, not twice but three times! I’ve had to bake this bread thrice believe it or not!

The first time I made it I added the ingredients, exact measurements and all, but I forgot all about it and left to do some shopping… when I came back bread was ready and good, but I wasn’t happy as I did not see the progress which I always like to watch through the little window. So I baked it again, this time on standby to watch it bake, which wasn’t the best idea since I got scared as I watched it rise in the bread machine, so thinking it might go over the top and worrying it might ruin my machine, I simply switched off the machine and took the bread out, it still had 10 minutes left in the timer so baked it in my Gas oven for the remaining 10 minutes. Surprisingly, it turned out very well; I even gave it to my friends. The bread was huge.

For the third and last time, I made my bread machine work extra hard. This time I altered the recipe a bit. The bread reached the top of the tin this time too but instead of taking it out I waited on it and all was well, the bread came out beautifully, so here I am finally posting this recipe for you! I took a quick photo of this and offered it to my friend, who a few days back had a little baby boy so, I took this bread too, along with some other goodies I had made, and they just loved it!

So, let’s get to the recipe and see how I made this bread using my bread machine.  I don’t have a hi-fi bread machine, and I usually just use it till the dough cycle, since usually I don’t have to worry about my bread rising.

Please note that I have made slight changes to the original recipe.

 INGREDIENTS:

• 575grm White Bread Flour
• 150grms Sugar*
• 75ml Oil
• 2 ½ tsp Yeast
• 1 tsp salt
• 50grm Milk powder
• 125ml Milk
• 125ml + 3 tbsp Warm water

METHOD:

Follow the Instructions according to the Manual of your Bread machine; basically all bread machines have the same method.

• First add all the liquids as it is important for the yeast not to touch the liquids.
• Then mix all the dry Ingredients thoroughly except the yeast, add the mixed dry ingredients to the tin on top of the liquids.
• Add the yeast and set your Bread machine to “normal bread mode” or similar and switch it on.

My machine says it takes around 3 ½ hours for the whole process.

Once it is done, take the tin out of the machine. After about 5 minutes remove the bread and place onto a cooling rack (if it’s a bit stuck give it a little nudge it comes out clean)

NOTES:

Baking in a Bread machine is very easy, no kneading ( Kneading is what I love, methodically stretching & pulling just like an Aerobic dance with music), which of course you miss! However, an important thing you should definitely note is; Please do read your bread machine instruction manual.

The first time I used my bread machine I was a bit scared, now I know how it works. If you know how your bread machine works, after its dough process, that is, after its second kneading you can take the dough out by pressing the “switching off/on” button, for just a brief second as it allows such things. So that if you want, you can remove the blades and put the dough back into the tin, spread it out and allow it to continue its process.

Before the machine starts its baking process, it doesn’t mind if you open the lid every now & then, however, once it starts baking please do not open the lid as the bread might collapse (of course I haven’t tried, but that’s what the manual says!)

About this Bread:

• This is a sweet bread so it comes out really dark in colour, but if you do not want it too dark you can reduce sugar content.
• Please note that if you are baking by hand in your gas/electric oven cover it with a kitchen foil or it will look like it is burnt.
• Even though it has so much sugar in it, it doesn’t taste very sweet, I have added some Tutti-frutti and sometimes dried fruits in them as well
• Because of the sugar and milk powder the dough will be bit sticky than the usual bread doughs

Hope all the information I have given is sufficient to make this beautiful bread, if you need any more clarification please contact me I will try to solve it ASAP.  Bake and Enjoy with a hot Cuppa / Chai  / Milk Or just munch on it and also tell me how much you liked it.

One more Image of this lovely Bread

The post Sweet Bread/Special Bread/Milk Bread from Bangalore Iyengar's Bakery Using Bread Machine appeared first on My Veg Fare.

It's nearly Christmas, kids are thrilled, adults are happy ah! sure :), yeah! are you ? most say yaaaaahh.., the long yaaaah and give a big smile, whatever it is I love Christmas, I love the festive season, makes me very happy when I see the little kids chatting away delightedly  in the gifts they are going to get and lots of pampering  from their thick and thin family, rich or poor everybody try their best to please the kith and kin around them.

I don't celebrate Christmas as I am Hindu, But, I do celebrate it in my own way, Have I ever told you my little story about why I celebrate Christmas, I have told many of them here, when they keep asking me are you ready for Christmas ? and I would go with a stupid smile on my face and start saying with "well,  I don't have Christmas but I do celebrate in my own way as my kids love it" , of I go with  my story and after hearing they would be bemused!, The story yes.., when I was in India, my children were very little and every Christmas my MIL used to bring them a small Christmas tree, it was not exactly "The Christmas tree" it was a branch but she wanted the kids to believe it was and she used to pot it and  keep it in our Lounge.
Next with totally excited kids towing behind her take them in a rickshaw to shop,  she used to buy little trinkets, fairies, colourful balls and all the little things to decorate the tree, and definitely a Santa and she used get them chocolates and spoil them with all the sweets and savouries.  when I asked her about this she used to say how she used to think of Santa and presents when she was a kid and she would say let them enjoy.
Even today I keep wondering about the things she used to do on a whim to please them and her Grand children adored her and miss her very much,  every Christmas I remember her. when my kids put up the tree and decorate they think of their Grand mother just like me.  Those days I hadn't seen any of the families around us would celebrate Christmas this way. It was a bit out of the way.

May be coming over here and celebrating Christmas has become religious and part of our life now, like the same way we did back then, I used to buy them presents and buy presents for my friends and my kids do the same, particularly my youngest girl she has all packed and kept it ready a week back, I don't buy them presents any more as they are grown up now and choose to buy things whenever they like anything.  But, they do enjoy visiting family and enjoy eating all the treats I bake.  I enjoy baking cookies, Biscuits and cakes during this festivity season.

These cookies are the tastiest cookies I have ever baked, (so I say to most of them I think :)), I myself couldn't resist eating them they are utterly butterly delicious.  These are one of the quintessential  cookies for Christmas I suppose.
Linz is a biggest city in Austria, Linz is the reputed home of the famous Linzer torte, This tart is made up of a pastry rich with butter, almonds and cinnamon, and the tart is originally filled with Black currant preserves and topped with Lattice crust. It is one of the oldest know tarts, this was given a makeover by making the pastry to little cookie shapes and jammed with Jams/preserves/conserve/jellies you can make use of any of these to make these cookies and dusting with Icing sugar.
I did not know which recipe to follow exactly so I took it from here and here and made it into Eggless and it turned out superb.

EGGLESS LINZER COOKIES
Makes around 20 cookies

INGREDIENTS:
2 and 1/2 cup ( measured 275 grms) All Purpose Flour
1 Cup  ( measured 225 grms) Butter
1 Cup (measured 150 grms) Almond meal
1/2 cup Granulated sugar
1/2 tsp salt
1 tsp Cinnamon powder
1 tsp Pure Vanilla extract
1 tsp Baking powder
1 and 1/2 tbsp water
1 tbsp Arrowroot powder
1/2 tsp Lemon Juice
Raspberry/Black currant/Apricot any choice of your filling

METHOD:
In a large bowl take Flour, Almond meal, cinnamon powder and salt, mix them all well together.
In an other bowl beat together softened butter, vanilla essence with sugar until well incorporated to this add the above said dry ingredients until they resemble bread crumbs.

In a little bowl take Baking powder, 1 and 1/2 tbsp of water, lemon juice and Arrowroot powder mix them all together you will see them bubbling up now add this to the buttery flour, combine them to a dough ball, it might be a bit sticky just flour your hands lightly and make into a ball.

Now half the dough ball into two and cover them separately with cling film and put it into the fridge and let it harden up for at least an one to two hours. ( you can even leave it in the refrigerator overnight and bake it next day).
Preheat the oven to 180 degrees/ Gas Mark 5
Line baking sheets with parchment paper and keep it ready.
Take the dough out one part of it, roll into a circle or Rectangle in between two cling films do it quickly before it becomes too soft because of your hand heat or you can lightly flour the surface and roll out to an 1/4 inch thickness.

Now using your cookie one big and one small round, square, hearts or whatever shape you like cut out the circles, equally divide them into two parts and cut out 1/2 of them in the center with smaller cutters and place with 1" apart put them back in the refrigerator for 15 to 20 minutes, this helps in the dough hardening up and when baking them in a preheated oven cooks them quickly and does not leak or spread and bake them in the preheated over for around 8 to 9 minutes. Half way through turn the cookies and bake them.
Once they are baked remove them on to a cooling rack, adapt the same procedure to the rest of the dough, re roll the left over dough and make similar cookies
I used some of the left over dough and made little cookies.

ASSEMBLING COOKIES
Dust Icing Sugar on the eyed cookies (that is the cookies which are cut in the center) and lay them out.
Once the first batch comes out fill in the cookies with Jam/jelly conserve or anything of your choice and spread it on to the base of the cookie then using the cut out cookie top it out on to the base and sandwich them together lightly.
If you store it in an airtight container the cookies will become soft and if you store it in an airtight container and leave it in the fridge, they are good to stay for several days.

NOTE:
Remember to preheat the oven  10 minutes before you would plan to take the dough out and get them ready to bake. Preheating ensures that the cookies are cooked evenly, quickly and will not melt away.
You can make your own Almond meal spread the Almonds on a baking sheet and bake for 10 to 15 minutes remove, cool it and dehusk the almonds next blend them to a powder form using /14 cup of sugar, adding sugar in the process helps in the almonds becoming a paste.
Do not forget to refrigerate every time you take them out to roll or cut them into cookies put them back, and don't bake until it is firmed up.
I have used Arrowroot powder if you can't find you can use Corn flour/corn starch instead or Potato flour or Chickpea flour / Soya flour / Quinoa flour hope this helps.
My cookie cutter was a bit out of shape I was so concentrating on cutting them out I wasn't looking how they turned out, my daughter noticed it they were not exactly circle but a bit oval in shape ah!, noted point
You can also use Hazelnuts instead of Almonds to make these cookies. That is my next in the agenda baking these cookies with Hazelnuts

These cookies are so delicious, when my photos weren't too good I was so disappointed, I love natural light I struggle get good photos were it gets dark, I get upset as it goes dark so quickly in winter and as I was moaning about it, my eldest was telling it's ok you can always bake them again we don't mind eating them.., there goes the verdict on my cookies.  If you try these out do tell me... Enjoy c you soon again

The post Linzer Cookies - Eggless appeared first on My Veg Fare.

EGGLESS VEGAN ORANGE CHOCOLATE NUT BROWNIES 

 

Chocolate and Oranges in a brownie is the most addictive dessert to Indulge, These are Vegan and Eggless as well! I love this combination and I keep using it always in my bakes!

Vegan why?

Because I love trying out baking Eggless and vegan, it’s like an adventure to me! But, to tell you the truth, being born in a vegetarian house hold we never had eggs. That’s the reason I try to bake eggless, when venturing into eggless baking I wanted to try if I could make it vegan!

I was not planning on baking these, when my thinking was loud  that I am thinking of baking something, immediately kids called out from upstairs Brownies please...., Kids..? Uhh.,  don't get confused they are teenage children, anytime every time they love brownies especially my twins.
My eldest doesn't care for chocolates (Just like me!), can you believe? I have completely stopped eating chocolates from past 2 months.  I never used to eat chocolates before, coming here I had kind of got addicted to it, and I was eating chocolates everyday like a tablet! Now I have come back to my normal phase, (senses I mean!)  my only favourite chocolate was snickers, yeah you know why ! Because I love nuts, I love to eat anything with nuts from chocolates, cakes  to Ice creams but everything in limits though.

 

The days are getting shorter, and its becoming colder, weather keeps changing all the time, sometimes I think cold is much better than rain,  the worst part is the daylight, it doesn't seem to wait for me at all.  Baking becomes an obsession especially in winter.

Here comes my recipe, a quick brownie which is eggless and delicious.

EGGLESS ORANGE CHOCOLATE NUT BROWNIES
Recipe : Jayasri

Prep time : 20 minutes

Bake time: 30 minutes

In an other bowl take all the wet Ingredients and mix them well enough to this add the dry ingredients blend them all well together do not over mix.

Scrape this on to the prepared pan smooth it  and spread some nuts on top of it and bake it in the middle rack of the oven, until the skewer comes out clean for around 20 to 25 minutes.

The post Eggless Vegan Orange Chocolate Nut Brownies appeared first on My Veg Fare.

GREEN TEA MOUSSE

140 gms  Whipping cream
70 gms white chocolate
1 tbsp Green Tea Leaves
1 tbsp Dolce de Leche
1 tsp Agar powder
2 tbsp of warm water

CREAM-LESS STRAWBERRY MOUSSE
140 grms Strawberry Puree
140 grms Sugar
1 tsp Agar
3 tbsp Warm water

Whipping cream as required
Pistachio Nuts as required

METHOD
TO MAKE GREEN TEA MOUSSE
In a thick bowl heat cream and tea Leaves until boiling set aside for 30 minutes, strain the tea leaves from cream then whip to soft peak melt chocolate and mix into tea infused cream and set aside.

TO MAKE CREAM-LESS STRAWBERRY MOUSSE
Soak Agar powder in  warm water beat keep it aside for few minutes then beat again , Puree strawberry and sugar together heat them in a bowl, add this to the puree and boil for few minutes keep it aside.

Beat whipping cream until soft peaks are formed. chop pistachios and keep aside.

ASSEMBLE

In a glass bowl or any thing you wish to arrange, layer whipping cream, add chopped pistachios, then layer them with Strawberry mousse then layer it with Green tea Mousse then layer it with Whipping cream and pistachios again then top it with Green tea mousse and top it with pistachios again, leave it in the refrigerate an hour or two and serve it cold.
Recipe source from these two blogs with minimal changes from here and matchachocolate.com
It was very sweet said my kids, hope you like it...

The post Eggless Green Tea mousse with Pistachio and Strawberry Verrines appeared first on My Veg Fare.

The wind moving around 70 to 80 miles per hour, has broken my fence off , Sun is playing Hide and seek and the rain pouring down from past two days and the biting cold has driven me mad, It is only here you can see different seasons in one day.  People always talk about weather, even though the weather is not  good, some things make me very happy like  when I have to bake breads, I am not a dessert person, I don't really enjoy baking any kind of desserts but definitely love baking breads, I love trying out new variations, methods, types and from different cuisines and of course around the world, but I need somebody to eat them too.., The problem for me is my kids love eating breads only in their lunch box, otherwise they don't mind eating pizzas. I baked two different breads immediately, when Swathi announced this month's challenge.
I have used Tangzhong method of baking bread previously, and I also have made a separate post on how to make Tangzhong here.  So, I will not be explaining how to do it.
This month swathi of Zesty south Indian Kitchen challenged us to bake Breads using Tangzhong method, for this months Baking Partners Group as I have numerous breads with this method, I chose to bake Hot Cross Buns as we are nearing Easter, Here in Easter you can see these Buns in all Shops, people enjoy this all through Easter and is a favourite for every one, My kids love them and I bake them time to time, as I can use lot of Raisins in them :).. Toast it with some Jam and Mmmm..., super delicious...

HOT CROSS BUNS 
Recipe Source: Christine's Recipes
Tangzhong method minimal changes

INGREDIENTS FOR THE BREAD
350grm Bread flour
35 grms sugar
5 g salt
7 g milk powder
125 ml milk
120 grm Tanzhong ( water Roux )
6 g yeast
30 g butter
100 g Raisins
1/2 tsp mixed spice

FLOUR PASTE:
4 tbsp of plain flour
2 to 2 and 1/2 tbsp of water

TANGZHONG METHOD:
1/3 cup or 50 grms of Bajri flour
1/2 cup of water
1/2 cup of milk

Check out the Tangzhong method in this post, I used Bajri flour, funnily it took a bit long time to get that 65 degree and was a bit liquidy than the usual way I make.  I was a bit worried but my bread turned out beautifully no complaints.

METHOD:
Make the Tangzhong and keep aside for it to cool down.
In a large bowl take yeast and warm water and leave it for few minutes, you will notice bubbles forming, this is to make sure the yeast is still active.
Now to this add all the other Ingredients listed above except for Raisins and knead it into a soft dough, It might be a bit sticky but kneading it well enough with the help of little flour by just dipping your hand in it now and then makes into a pliable dough.
Oil a bowl and leave it for its first rise around 1 to 1 and 1/2 hours, once it is double in size punch it down and spread the dough on the kitchen table and spread Raisins on it and slowly knead it into the dough.

Preheat the oven to 190 degree / 375 dF / Gas Mark 6
Make 6 rolls and leave it for a second rise on a baking parchment, for further an hour.
Make flour paste, add water little by little to the plain flour and make it into a semi thick paste, fill this into a piping bag and make a cross over the Buns.
Give them all a milk wash and bake them for 15 to 20 minutes according to your oven.

Lo!, your Hot cross buns...
Hot Cross Buns
Hot Cross Buns
One a penny two a penny
Hot cross Buns.....

Who want Hot Cross Buns... ?, At last I could post this recipe.., I keep postponing to post all my  recipes even though I cook or bake them, Good God! I have posted them before Easter.....
Here are few more of my posts with this method.., I have a few more which I have not been able to post till..

Tangzhong (water Roux) for  Bread Baking
Paneer and Mint flavoured Garlic Rolls
Eggless Chocolate Coronets
Pear, Nuts and Dried fruits in Swirl rolls

c you soon with an other recipe...
This is also yeast spotted !! 🙂

The post Eggless Hot Cross Buns for Easter ( Tangzhong Method ) appeared first on My Veg Fare.