VEGAN COCONUT CUSTERD COOKIES

IMG_20160317_091003

I have already made butter custard cookies in my pre vegan days, they were super delicious and then I totally forgot about it. Then again CH had posted custard cookies and that reminded about the cookies I baked and I wanted to make it, but now it required dairy butter and I was in a fix, but I love my vegan challenges, it makes me think and gives some work for my brain, then  I came up with this super delicious vegan coconut twist in custard cookies. Those who are not vegan also loved it,and this recipe is a keeper and will be regular in my kitchen. So let’s start making.

IMG_20160317_091122

Basic Information:
Preparation Time: 10 minutes.
Idle Time: 10 or 30
Cooking Time: 15-20 minutes
makes: 9 big or 15 to 16 medium sizes biscuits

WHAT YOU WILL NEED

Maida/All purpose flour – 3/4th cup

Custard powder – 1/4th cup

Fine desiccated coconut – 1/4th cup

Powdered sugar – 1/4th cup

Coconut oil – 1/3rd cup

Vanilla extract – 1tsp

HOW TO MAKE

In a bowl mix Maida, custard powder, desiccated coconut and keep aside the dry ingredients.

In another bowl mix oil, sugar, vanilla extract and mix well and the wet ingredients.

Now add the wet ingredients with the dry and mix well to form smooth dough.

Then keep it in the fridge for 30 minutes.

After 30 minutes take the dough and make it into equal small balls and just press it and flatten it, then slightly press it with a fork dipped in the flour to get those lines on the biscuits.

Preheat the oven to 170 deg C for 10mins. Now bake the biscuits for 15-20mins. Allow them to cool completely.

Notes

If the weather is cold in your place you don’t have to keep the dough in the fridge .

or when the oven is on pre-heat keep it in the fridge for 10 minutes depending of the  weather in your place.

VEGAN MAYONNAISE /AQUAFABA MAYONNAISE

IMG_20160404_183740

Hopefully this month I will be able to post more and read my favourite blogs too. I guess it will be more of Aquafaba recipes. Last month I was caught up with too many things sigh, also I cooked allot, eat a lot uff.  Ok coming back to the recipe you all know that I am trying to be vegan and I am almost vegan 99 percent I am vegan I must say, very rarely do I eat anything dairy, maybe ice cream once in a while I am trying to make vegan ice cream too hopefully will do that soon.

IMG_20160404_183659

OK let to me tell you about AQUAFABA, is just chickpea water or when you buy canned chickpeas the water in the can be used as a magic ingredient, its mostly used for replacing eggs and the result is awesome, its magic I must say and I am the most happiest because we can make many things with this which a vegan would have though it was impossible but with AQUAFABA everything is possible ok let’s make the mayo.I searched a lot on the net but finally made the way I want with the what ingredients I had in my pantry.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: NIL
Cooking Time: 5 minutes
makes:   1/2 cup

WHAT YOU WILL NEED

Aquafaba – 2 tbsp (reduced Aquafaba) see notes)

Apple cider vinegar – 2 tsp

Salt – ½ tsp

Chickpeas – 5 to 6 (optional)

Mustard sauce – ½ tsp

Coconut oil – ½ cup

Veg oil – 2 tbsp

 

HOW TO MAKE

We need to blend everything together, so put everything in a bowl and blend it for 1 or 2 minutes or until smooth and its ready to serve.

 

Once the mayo is kept in the fridge it looks like this……

IMG_20160404_203041

NOTES

Cook the chickpeas in cooker and once done drain the water, boil the water, reduce I cup of Aquafaba to 3/4th cup and then you can use it; you can store it in the freezer up to a month.

Also when you buy canned chickpea just drain the chickpeas and use the water by reducing 1 cup to 3/4th cup and use the magic ingredient.

If you don’t have mustard sauce, just add 1/2 tsp mustard seeds.

Instead of apple cider you can use lime juice.

Sajje roti/ Pearl Millet Roti

IMG_20160217_125823

Millets again, nowadays I try to use a lot of millets in our diet. It’s healthy and gluten free too. Common names for pearl millet in India are Bajri in Rajasthan, Gujarati and Marathi, Sajje/kambu in Kannada, Kambu in Tamil, Bajra in Hindi, Urdu and Punjabi , sajjalu in Telugue, Kambam in Malayalam and bajra in Bengali.

Millet’s are healthy I don’t have to explain, but to like millet’s you need to have an acquired taste, you won’t like in the  first try itself, but its better then the Maida, wheat , rice etc. In all the millet’s I like navane/ foxtail millet more than others. This sajje roti is very easy but you need little practice, but then you can try right and practise makes perfect. Ok let me stop here and start making sajje roti.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 6 TO 8

WHAT YOU WILL NEED

1 cup water

1 cup sajje flour (see notes)

½ tsp salt

1 tsp sesame seeds (optional)

HOW TO MAKE

In a pan boil the water once the water comes to boil, add the sajje flour and take it of the stove.

Now add the salt and sesame seeds and mix well, make it into smooth dough.

Knead the dough into smooth ball and divide them into 8 medium size balls. KEEP the roti tava for heating.

Now dust the place your going to roll the roti’s , flatten the  sajje dough small balls, and spread it as thinly as possible, after the roti is 3 inches radius circle, spread the roti using the rolling pin, very delicately.

Once the roti’s are done, then cook the roti’s on very hot tava, take a wet cloth (I used my cheese cloth) and dab one side and cook both the sides for 1 minutes each side or until done. Now it’s ready to serve with any side dish.

NOTES

Sajje flour – sajje millet is ground in the nearby small mill shops ( mom gets it done in the nearby mills) or you get in shops easly nowadays

While cooking the roti, always see the upside is where you will be dabbing the wet cloth.

Only once the roti must dab with water only then the texture will be good.

There are many variations; this is a very simple recipe.You can add cumin seeds, chilly , coriander, the options are endless.

Vegan Brownie

IMG_20160125_181612_01

I wanted to make vegan brownies from a long time, finally I came across a recipe of vegan brownie but the ingredients listed in it were many and I dint have the main ingredients in my pantry, specifically I dint have the wet ingredients, so I decided to try with just coconut curd, and the result was a gooey, soft and yummycilious brownie. So after this success, I want to try vegan lava cake, ok that’s for next time, now we will make the yummy vegan brownies.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 30 mins
Serves :  9 slices

WHAT YOU WILL NEED

1 cup Maida/ all purpose flour

½ cup coco powder

1 tsp coffee powder

1 tsp Baking powder

1/4th tsp Baking soda

1 tsp Vanilla extract

3/4th cup Vegan sugar

1 cup Vegan coconut curd

1 tbsp sliced almonds or chopped

1/4th cup vegan Choco chips

1/4th cup vegetarian oil + 1tsp for greasing

HOW TO MAKE

Preheat the oven for 180 degrees or 350 F.

In a bowl add the curd, sugar and mix until the sugar is dissolved. Once the sugar is dissolved add the baking powder and soda, vanilla extract, salt and mix well.

Once the wet ingredients, are mixed well add the dry ingredients, oil and mix well, now add the sliced almonds mix well.

Grease the baking dish, pour the batter and sprinkle the Chocó chips and bake for 30 minutes and its ready to serve.

NOTES

If you eat dairy, you can use normal curd.

You can add maple syrup ½ cups + ½ cup apple sauce instead of coconut curd.

 

Same/Little Millet Upit/Upma

IMG_4067

Ha I have not posted for a long time, now I am back and also back in Namma Bengaluru, ha feels sooo good to be back, that’s the reason I have not been able to blog, I have been travelling, meeting people, eating , eating and eating sigh.

My amma is always trying to make the food healthy, so this time, she had bought different types of millets and wanted to try it with me when I was back, so one of the breakfast was this millet upma. Nowadays everyone is using millets, and it’s healthy too. This recipe is not only healthy, easy but also tasty too. In Kannada little millet is called SAME (this is how you pronounce saa-may) anyways let’s start making this easy recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 30 mins
Serves : 4 to 6 people

IMG_4069

WHAT YOU WILL NEED

2 cups – little millet

2 big onion – chopped

1 tomato – chopped

10 to 15- green chillies slit

1 tsp – mustered

1 tsp – jeera

1 tsp – urad dal

1 tsp – channa dal

1 tbsp – chopped coriander

Handful of curry leaves

2 tsp – salt

2 tbsp – oil

2 tsp – lime

1 cup – grated coconut

4 cups of hot water

HOW TO MAKE

In a pan add oil, once the oil is hot, add mustard, once the mustard splutters  add jeera, urad , channa dal and sauté for a minute or 2 , then add the onion, chillies, tomato, coriander and sauté for 10 minutes until the onion is translucent.

IMG_4060 IMG_4063

Once the onion is soft and translucent, add the coconut, salt and mix well, sauté for 2 minutes and finally add the millet, mix well, once mixed well add lime and mix well again.

IMG_4065 IMG_4066

Finally add the hot water mix well without lumps and cover and cook on low flame /sim for 10 to 15 minutes until done. Once done serve with hot gee over or any chutney or just the upma will be great too.

Notes

You can add mixed veggies instead of the plain upma.

Mixed veg Chapatti Noodles

IMG_2407

This is one quick easy recipe, whenever chapattis are left over or  sometimes I just make extra  make extra chapatti so that I can do chapatti noodles and its yum and healthy. Usually we do not have dinner, we are done with snacks at 5 in the evening, but sometime when we feel like eating something light this are what I do, it’s a quick fix dinner. So let’s start making.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves : 2 to 3

What you will need

Chapatti – 3 cut into thin strips (check notes)

Mixed veggies – 1 cup (onion, carrot, capsicum, cabbage etc)

Turmeric – ½ tsp

Ginger garlic paste – ½ tsp (optional)

Chilli powder – 1tsp

Salt – 3/4th tsp

Gram masala – ½ tsp

Jeera – 1tsp

Coriander for garnishing

Oil – 2 tsp

IMG_2396 IMG_2398 IMG_2402 IMG_2406

How to make

In a heated pan add oil once the oil is hot, add jeera once the jeera splatters, add all the veggies and sauté for 2 minutes, the add the turmeric, ginger garlic paste, chilli powder, garam masala, salt and mix well, cook for 5 minutes, then add the   strips of chapatti mix well sauté for a minute or 2 and garnish with coriander and its ready to serve

Notes

For making chapatti just follow stuffed parantha instead of stuffing you can make plain chapatti following the same instructions.

Veggies you can add as much as possible, but try to keep the veggies crispy.

Vegan Carrot Halwa

photo 1 (2)

As I have written in my previous posts and maybe throughout my blog, that I may become a vegan in future, so I am preparing myself, also as of now I don’t take buttermilk, milk, curd etc in my diet, yeah I eat cheese, that too very rarely and also I like cheese, so it may take some time before I am fully off from that, until that I am “half vegan”. So here goes my simple yet tasty recipe.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   serves 2 to 3 people

What you will need

1 cup grated / finely chopped carrot

½ cup sugar

½ tsp eliche powered

¼ cup almond (blended in smooth paste)*

1 tbsp water

1 tbsp cashew and dry grapes

photo 1 photo 2 photo 3 photo 4

How to make

First in a pan add the cashew and dry grapes and dry fry for 2 minutes and keep it aside. The in the same pan add  the grated carrot ,water and let it cook for 10 to 15 minutes, keep stirring and then add sugar, eliche and mix well and let it cook for again 15 minutes again.

Then add the almond paste mix well and let it cook again for 15 minutes or until the carrots are cooked, then garnish with cashew and dry grapes and its ready to serve.

photo 2 (2)

Notes

For almond paste, take the almond soak it overnight or for few hours and the take out the skin and blend it into smooth paste with little water.

Even though there is no one drops of fat it’s very yummy.

To make it even healthier you can add 3/4th cup dates paste.

Or you can add cane sugar, its gives a beautiful colour to the halwa.

Eggless Vegan Chocó cup cakes with Vegan frosting

 

photo 2

 

 

Happy new year to all, I wanted to post something sweet for the first post of the new year, so thought of posting a vegan recipe.I am not vegan, but maybe in future I want to be vegan, so most of the time I keep checking vegan options most of the time. This is one of the best vegan cup cakes I have tasted. I have made this before but without frosting, but here I bought this vegan butter “earth balance” so I wiped it with icing sugar and frosted the muffins. It was divine I must say, so let start with the recipe.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: nil
Cooking Time: 25 minutes
makes: 6 cup cakes

What you will need for cup cakes

1 cup Maida

2 tbsp cocoa powder

Salt 1/4th tsp

Baking soda 1/4th tsp

Baking powder 3/4th tsp

Sugar ¼ cup

Oil – 1/4th cup

Water – ½ cup

Vanilla extract – 1tsp

For frosting

½ cup Earth Balance butter

¼ cup icing sugar

1 tsp

photo 1 photo 3 (2) photo 4 (2) photo 5 (2)

How to make

First preheat the oven and line the cup cakes tray.

Then mix Maida, Cocoa powder, salt and mix well and keep it aside, then mix the other ingredients together. Then mix the dry and wet ingredients together and full the cup cake tin.

Then bake it in the preheated oven at 180 degrees for 25 minutes.

By then mix the frosting ingredients together and keep aside, once the cup cakes cools down frost it and serve it.

photo 5

Notes

If you don’t want the frosting you can skip it or use the ordinary cream and make frosting

Or you can totally leave the frosting

I have given the measurements for 6 cup cakes you can just double it and make 12.

Ridge Gourd Kootu/Herekai kootu

photo 3 (3)

I never eat many vegetable, no I am not a non-veg person, I am pure vegetarian I don’t even eat eggs, you know that if you have been reading my blog, that’s why eggless bakes. So after making this recipe I eat this vegetable sigh. Ok and another thing is my DH is tambrahm a Tamil Iyengar, so now and then I try and make the Iyengar cuisines, it actually very simple and healthy I feel, so we mix and match and cook both type of cuisines mine and his, so I thought I will start the Iyengar cuisine I have started to experiment with, also so that I can remember what I did and it will be easier for me, when I want to do the same recipe again. I really like this recipe a lot so thought will start my Iyengar cuisines with this recipe. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 3 to 4

What you will need

I cup Ridge gourd chopped

½ cup moong dal

Turmeric – ½ tsp

4 to 5 Green chillies

Pepper ½ tsp

Jeera 1 tsp

Urad dal – 1 tbsp

Grated coconut – ¼ cup

Oil – 1 tsp

Salt – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 5

Red chillies – 3 cut into pieces

Hing one pinch

photo 2 (3) photo 3 photo 3 (2)    photo 4photo 2 (2)photo 1 (3)

 

photo 1 (2)photo 2 (4)

 

How to make

First boil the moong dal, in a pan with water and turmeric, it will take 2o minutes to cook fully or you can pressure cook in a cooker. Once the moong dal is dome, add the chopped the ridge gourd and let it cook in sim, let it cook until done

In the mean time, in dry pan add the jeera, pepper,urad dal and chillies and dry fry it for 1 minute then add the grated coconut and fry it for another 1 minute, then let it cool., Once it cools grind it coarsely and keep it aside

In another pan add oil, once the oil is hot add mustard seeds, hing and curry leaves and keep it aside.

Now in the moong dal and Ridge gourd , add salt and coarsely grind powder and mix well and it cook for 10 more minutes and then add the tadka and the kootu is ready to serve with chapatti or hot rice.

Notes

Cooking the moong dal in the cooker reduces the cooking time.

I prefer dal to be in shape I don’t like the mashed dal, most of the time the dal will be mashed when cooked in cooker.

Broken wheat pongal

photo 3

I and amma make ponagl using broken wheat it’s easier than the rice pongal. We started including broken wheat in our diet from past 7 to 8 years ago; coz rice is not always good. We have rice only in the noon, so when we have to make pongal or bisibelebath for breakfast we use broken wheat and there is no difference between rice pongal and broken wheat pongal. I also thought of introducing Indian breakfast menu specifically south Indian breakfast, so I thought will start with this healthy recipe. So let’s get to the recipe.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30
Makes:   Serves 2

What you will need

½ cup moong dal

½ cup broken wheat (roasted for 5 minutes or until there is this wheat aroma)

½ tsp turmeric powder

1 inch finely chopped or finely grated

2 chillies slit

1 tsp peppercorn crushed

1 tsp jeera crushed

Curry leaver 10 to 15

Coriander ¼ cup finely

½ tsp salt

1 tbsp grated coconut

½ tbsp oil

2 cups water

photo 1 (2) photo 2 (2) photo 3 (2) photo 1 photo 2

How to make

In a pan add the moong dal and dry roast it or add little oil and roast it for 2 to 3 minutes then add water and turmeric and let it boil for 14 to 20 minutes, check if the dal is cooked if its cooked add the ginger, coconut and salt and let it boil for 5 more minutes then add the broken wheat and let it cook for sim for 10 minutes or until its cooked.

In another pan add the oil, once the oil is heat add the crushed jeera, pepper , chillies and curry leaves, then off the stove and ass the coriander and mix well, then add the seasoning/ tadka with cooked moong dal and broken wheat, heat it for 2 minutes it ready to serve with some ghee on top.

Notes

You can make this pongal using rice too.

You can reduce the moong dal quantity but I prefer equal quantity.

Broken wheat should be dry roasted before using.