Whole Wheat Egg less Cashew Cookies

Whole Wheat Egg less Cashew Cookies

Ingredients:

Amul Butter (Softened at room temperature) - 1/3 Cup
Powdered Sugar - 1/2 Cup
Vanilla Essence - 1/3 tspn
Milk - 1/4 Cup
Crushed Cashew - 1/2 Cup
Wheat Flour (Atta) - 3/4 Cup
Weikfield Baking Powder - 1/4 tspn

Note: Preheat the oven at 180 degree Celsius with both the grills (Upper and lower) on for 10 mins.

Method

Take one big mixing bowl add Amul Butter, Powdered Sugar, Vanilla Essence and Milk, mix it well (consistency of a mixture should be like melted butter). Add crushed cashews, wheat flour, baking powder in the mixing bowl and mix it well with hand to make a dough.

Make around 11 round balls of a dough and flatten it slightly with hand. Keep cashew on top of every cookie and press slightly.

Take one baking tray and cover the top of baking tray with aluminium foil. Place all the cookies on the covered baking tray with sufficient distance between the cookies as shown in Figure 1 and apply olive oil on the top of every cookie with cooking brush.

Figure 1

Place the baking tray in the pre-heated oven for around 12 mins. Color of cookies should turn light brown. Now the cookies are baked. Place all the cookies on a grill rack.

Note: Don't leave it on the same baking tray once baked. Otherwise cookie will not turn crisp.

Let it cool for 15-20 mins on a grill rack. Now your Whole Wheat Egg less Cashew Cookies are ready to serve.

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Egg less Chocolate Almond Muffin

Egg less Chocolate Almond Muffin 

Ingredients:

Amul mithai Maid - 1/2 tin
All Purpose flour (Maida) - 1.5 cup
Baking Powder - 1 tspn
Baking Soda - 1 tspn
Nutralite Butter - 3 tspn
Cocoa Powder - 4 tspn
Powdered Sugar - 6/7 tspn as per taste
Milk - as per need
Crushed Almond  - 12-14
Whole Almond - 14

Note: Preheat the oven at 180 degree Celsius with both the grills (Upper and lower) on.

Method

Sieve all purpose flour, baking powder, baking soda, powdered sugar, cocoa powder. Mix it. Now add Nutralite butter, amul mithai maid and milk in the mixture beat it properly to turn the batter in to creamy consistency. Add crushed almond in to the mixture beat it well for 5-7 mins.

Set the muffin moulds in the baking tray as shown in the figure 1.

Figure 1

Now half fill the muffin moulds with the mixture. Keep it in the preheated oven for 20 mins at 180 degree celsius. After 12 mins of baking set the single piece of almond in the middle of the half cooked muffins. Let it cook for the some more time. Check one of the muffin with inserting a toothpick in to it. Pull the toothpick out, it should be clean. Clean toothpick indicates that your muffins are ready to serve. 

Let it cool for 10 mins. Remove the muffin sheets from baked muffins and serve it.

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Spaghetti Aglio Olio e Peperoncino - My Favourite Dish

Spaghetti Aglio Olio e Peperoncino - My Favourite Dish

Ingredients

Spaghetti - 250 gms

Peperoncino Chilies/ Red Chilies - 4/5

Garlic Cloves - 4/5 

Olive Oil - 1/3 Cup

Italian Parsley/ Coriander leaves - 1/4 cup

Salt - as per taste

Parmesan Cheese - Sprinkle on a top

Note: Serve it with grilled garlic bread.

Method

Boil water in a big pan with added salt. Once water is boiled add Spaghetti in to it. Boil it until it softens. Drain water once the spaghetti is boiled. Keep 1/2 cup of cooking spaghetti water reserve.

Now half the Peperoncino chilies length wise and then slice it diagonally. Peel and finely chop the garlic cloves. Chop the Italian parsley as well.

Heat the olive oil then add sliced Peperoncino , chopped garlic cloves to it. Keep it on flame, cook until garlic turns to little brown color.  Now add chopped parsley in to it. Switch off the flame. Let it cool down for 5 mins.

Add 1/2 cup of spaghetti cooking water in to the oil mixture after 5 mins. Keep it on high flame until it reduces to half. Then add boiled spaghetti to it along with salt as per taste.

Now your Spaghetti Pasta is ready to serve. While serving sprinkle grated cheese on the top.

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Chickpeas Pasta Salad with Salsa Dip

Chickpeas Pasta Salad with Salsa Dip

Ingredients

Chickpeas - 1 Cup
Pasta - 1 Cup
Chopped Onion - 2
Chopped Tomatoes - 2
Chopped Green Chilies - 2
Chopped Coriander Leaves
Salsa Dip - 4 Tbsp
Salt - as per taste
Red Chili Powder - as per taste
Red Chili Flakes - to garnish

Method

Soak chickpeas overnight. Strain water from chickpeas in the morning. Add Chickpeas and Salt in the Pressure cooker, pressure cook it for 30 mins. It will be ready as shown in Figure 1.

Figure 1

At the same time boil Pasta in separate vessel.

Add boiled Chickpeas and boiled pasta in a big mixing bowl along with chopped onions, chopped tomatoes, green chilies, salt, red chili powder and Salsa Dip (http://urtangledwords.blogspot.com/2015/09/homemade-multi-purpose-spicy-salsa-dip.html). Mix it well. Pour it in a serving bowl. Now garnish it with a chili flakes and chopped coriander leaves.

Now chickpeas pasta salad with salsa dip is ready to serve.

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Homemade Multi-purpose Spicy Salsa Dip

Homemade Multi-purpose Spicy Salsa Dip

Ingredients

Kissan Tomato Ketchup - 500 gm
Chopped Onions - 4
Chopped Green Chilies - 4/5
Chopped Coriander Leaves
Salt - as per taste
Red Chili Powder - as per taste

Method
Mix all the above ingredients together and your salsa dip is ready to serve.

It can be served along with ready to eat nachos, ready to eat chips and can also be used to prepare salad's.

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White lentil buns dipped in sweet curd

White lentil buns dipped in sweet curd

Serving - 4-5 person

Ingredients
White Lentil (White urad dal) - 1 bowl
Britannia curd 400 gm - 1 cup
Milk - as per need
Salt - as per taste
Powdered Sugar - 5-6 tspn
Eno Salt - a pinch
Oil - for fry
Tomato Slices - for garnishing.
Green Chilies - for garnishing.
Crispy Tiny balls/Cereal Balls (Boondi) - for garnishing.

Method for White lentil Buns

Wash white lentil and Soak it overnight. Strain all the water from white lentil in the morning. Blend it in mixer grinder, it would turn to a fine paste as shown in Figure 1 (Don't add any water while blending). Put the white lentil paste in to big plate. Mash the white lentil paste properly with lower part of palm for 7-10 mins. Add salt as per taste and again mash it for 5 more mins. Now in the end add pinch of eno salt. Divide the mixture in to four or five parts. Take one part of mixture with wet hands. Give it a shape as shown in Figure 2. Now fry it in preheated oil once it would turn to golden brown color as shown in Figure 2. Fry all the four/five parts. 

Figure 1                                                   Figure 2



Note: If buns are not hot then dip it in to lukewarm water for 1 hr and in case buns are hot then dip it in a normal water for 1 hr.

Method for Sweet Curd
Beat britannia curd properly in to big vessel add required amount of milk to turn the curd consistency as a cream. Add salt as per taste. Now add around 5-6 tspn of powdered sugar in to a curd. Beat it properly. Keep it in a fridge, take it out from a fridge once it will be chilled properly.

Method for White lentil buns dipped in sweet curd
After an hour take out white lentil buns from water. Squeeze water from buns with very soft hand. Dip the buns in to sweet curd and keep it a fridge for one hr. After an hour take one bun, put it in a serving bowl add curd in to serving bowl so that white lentil bun should be dipped in to curd. In the end garnish it with crispy tiny balls, tomato's and green chilies. Now white lentil buns dipped in sweet curd is ready to serve.

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Sprouted healthy Green Gram Salad - Must try

Sprouted healthy Green Gram Salad - Must try

Ingredients
Green Gram - 1 bowl (Soak for 24 hrs approx)

Onion - 1 big
Tomato - 1 Big
Green Chilli - 1 big
Lemon - as per taste
Chunky Chat Masala - as per taste

Olive Oil - 1 tspn
Cumin Seeds - 1/4 tspn
Salt - as per taste.
Red Chilli Powder - as per taste.
Turmeric Powder - as per taste.

Pre-requiste: Strain water from beans, Keep it in sprout maker  - overnight. 

Sprout Maker

Mehod
Wash and chop all the vegetables except lemon and keep it aside.

Take a pressure cooker, add 1 tspn olive oil. Once oil will turn hot add cumin seeds in to it. Toast cumin seeds, now add sprouted green gram in to it along with 1/2 glass of water. Add Salt, red chilli powder and turmeric powder in to it. Pressure cook green gram with only 1 whistle on low flame. Now turn off flame. Open the pressure cooker once there will no pressure left (you can check that with the help of spoon or knife. Just lift up the whistle with spoon with very soft hand. If pressure is still there, don't open it for some more time. Repeat the step and check again.) Let the green grams cool for 30-40 mins. Now add chopped onion, tomato and green chilli in to it. Add MDH chunky chat masala. Squeeze approx half lemon in it. Mix it well. Now your Green Gram salad is ready to serve.

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A Messy Double Patty Burger

A Messy Double Patty Burger - Evening Party Snacks

Serving - 3 person

Ingredients

Bread Crumbs - 1.5 cup
Oil - For deep fry
Burger Buns - 3
Fun Foods Egg- less Burger Mayonnaise - 1 Bottle
Red Chilli Sauce - 1 Bottle
Fun Foods Eggless Garlic Mayonnaise -  1 Bottle
Sliced Onion - 9 Slices
Sliced Tomatoes - 9 Slices
Lettuce Leaves - 3 big

Gram Flour Dough
Gram Flour (Besan) - 3/4 cup
Cake Flour (Maida) - 1/4 cup
Finely Chopped Carrot - 1 Medium Size
Finely Chopped Spring Onion - 1/2 cup
Finely Chopped Onion - 1
Finely Chopped Green Chilli - 2
Olive oil - 1 tspn
Salt - as per taste
Red Chilli Flakes - as per taste
Water - to make dough

Method
Mix well all above ingredients to make a dough and keep it aside.

Potato Dough
Boiled Potatoes - 3
Chopped Onion - 1
Chopped Green Chilli - 2
Bread Crumbs - 1/2 cup
Salt - as per taste
Water - to make dough

Method
Mix well all above ingredients to make a dough and keep it aside.

Note: Preheat the oil to deep fry

Method for Patties

Divide the gram flour dough and potato dough in to 3 parts. Take all the 3 parts of both dough's and shape them in to circle. Now take the gram flour dough and boil it in a hot water for 5-7 mins as shown in Figure 1 - (Handle it with alot of care). Let it cool for 10 mins. Now apply bread crumbs on all the patties as shown in Figure 2 (Gram Flour and potatoes both) and deep fry them in hot oil.

Figure 1                                                                                                                     Figure 2

Method For Burger

Cut the burger bun in to 2 parts. Heat both the parts on a non-stick pan from both the sides (Don't apply any oil). Now take the bottom part, apply 1/2 tspn red chilli sauce on it, keep one big lettuce leave on it. Layer it with Crispy Gram Flour Patty. Now apply 1/2 tspn of burger mayonnaise on it. Layer it with 3 Onion Slices along with Potato Patty on it. Now again apply 1/2 tspn of burger mayonnaise on it. Layer it with 3 tomato slices. Now apply Garlic Mayonnaise on top part of burger bun and cover the lower layered part of burger bun with the top part. Now your Messy Double patty burger is ready to serve :)

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A healthy Semolina thick pan cakes with vegetables - good for breakfast

A healthy Semolina thick pan cakes with vegetables - good for breakfast

Ingredients

Semolina (Sooji) - 3 cups
Carrot - 2 normal size
Frozen peas/ fresh peas - 1 small cup
Capsicum - 1
Green Chill - 2-3
Mustard Seeds - 1 tspn
Curd - to make a batter
Water - to make a batter
Olive Oil - to half fry
Salt - as per taste
Eno Salt

Method

Take a big mixing bowl add Semolina in to it,add 1/4 glass of water and curd as per need. Batter consistency should be medium thick like a curd. Now keep it aside for 30 mins.

Wash and chop all the vegetables in to small pieces except peas. Now boil chopped carrot, peas and capsicum in microwave for 10 mins - (You can use cooker also if microwave is not available). After 10 mins take it out from microwave and strain all the water from veggies.

After 30 mins add all the chopped vegetables in to Semolina mixture along with green chillies also. Take a small pan add 2 tspn olive oil in to it and keep it on a flame. Once oil will be hot add 1 tspn mustard seeds in to it. Now mustard seeds will start sparkle then remove it from a flame and add it in to Semolina mixture. Now add salt in to the mixture as per taste. Semolina mixture is ready as shown in Figure 1.

Figure 1

Take a big non stick pan pour 1/4 tspn of olive on it. Now spread it on full pan and rub it with kitchen towel with very light hand. Take 3 tbspn of semolina mixture in to separate bowl. Add 2-3 pinch of eno salt in to it. Spread the mixture on hot non-stick pan as shown in Figure 2. Once it look like little cooked from the top then turn it around and cook from another side. Now your Semolina thick pan cakes are ready to serve.

Figure 2

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A rainy season favourite Sago Sticks - Sabudana Sticks

A rainy season favourite Sago Sticks - Sabudana Sticks

Ingredients
Sago/Sabudana - 1 cup
Potatoes - 3-4 normal size
Green Chilli - 2 chopped
Roasted Ground nut - 1/2 cup
Coriander Leaves - 14-15 leaves chopped
Salt - as per taste
Red chilli powder - as per taste

Refined Oil - to deep fry

Note: Preheat the oil to deep fry.

Method
Dip sago in water for around 30-40 mins and keep it aside.

Wash potatoes and boil it in cooker and keep it aside. Peel potatoes after 15-20 mins. Now squeeze water from sago after 30-40 mins and put it in a big mixing bowl. Add peeled potatoes in to it along with chopped green chillies, roasted ground nuts, chopped coriander leaves, salt and red chilli as per taste.Mash it all properly with hands as shown in Figure 1.

Figure 1

Once the mixture is ready shape it in a form of stick or any shape which you like as shown in Figure 2. Put it in a preheated oil to deep fry. Take out sticks from oil once it would turn in to nice golden color as shown in Figure 3. 

Figure 2                                                                                                                                 Figure 3

 









Now you sago sticks are ready to serve with Yogurt Mint dip and kissan tomato ketchup. For yogurt mint dip click the following link: http://urtangledwords.blogspot.com/2015/04/yogurt-mint-dip-dhaniye-pudine-ki-chatni.html

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Egg-less Walnut Chocolate Brownie

Egg- less Walnut Chocolate Brownie

Ingredients
Milk - 1.25 cup
White Vinegar - 2 tbspn
Cake Flour/ Maida - 1.5 cup
Cocoa Powder - .25 cup
Baking Soda - 1 tspn
Powdered Sugar - 1.5 - 2 cup
Olive Oil - .25 - .5 cup
Vanilla Essence - 1 tspn
Crushed Walnut - .25 cup

Method

Boil milk add vinegar into it,water and white granules will be separated out then keep it aside. Now sieve cake flour, baking soda, powdered sugar, and cocoa powder in a big mixing bowl. Add Olive oil, vanilla essence, and that water and white granules mixture in to it. Now add crushed walnuts in the end. 

Grease cake vessel. Now pour the mixture in a cake vessel. Preheat oven at 250C for 10 mins. Now keep the cake vessel in oven at 160C for 35-40 mins. After 35 mins check if it is baked properly if not then keep it for 5 more mins. Now your walnut chocolate brownie is ready to serve.

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Hot and Spicy Red Thai Curry with Steam Rice

Hot and Spicy Red Thai Curry with Steam Rice

Ingredients
Dry Red Chillies - 20 approx (Remove all the seeds of dry red chilli)
Mushrooms - 7-10 pieces
Broccoli - 3-4 florets
French Beans - 7-10
Onion - 2 small
Carrot - 1 small
Real Thai Coconut Milk - 1 Can
Olive Oil - 1 tspn
Weikfield Cornflour - 1.5 tspn - Mix with water properly.
Salt - as per taste

Method

Dip Red chillies in hot water for 2 hrs and keep it aside. After 2 hrs blend red chillies and 1 small onion in the mixer grinder so that it would turn to fine smooth paste and keep it aside.

Wash all the vegetables properly. Now cut the mushrooms, broccoli and carrot in thin vertical shape. Cut French beans in a very thin round shape and Dice the onion in a cube shape. Add everything in microwave container except Mushrooms. Microwave it for 5 mins with 1/2 glass of water. Once it is boiled strain all the water from boiled vegetables. Now steam mushrooms for 1.5 min in microwave and strain the water for the same. 

Take a nonstick vessel add 1 tspn of olive oil in to it. Now add Red chilli paste. Fry it for a min or two. Now add 1 tin of real thai coconut milk in to it. Add all the boiled vegetables along with salt. Keep it on a flame for 5 mins. Once it gets boil then add cornflour slowly and stir it. Coconut milk consistency should be like a gravy.

Now your red thai curry is ready to serve with steam rice :)

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