VEGAN COCONUT CUSTERD COOKIES

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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.

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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 Savoury French toast with Aquafaba (AF)

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Loads of AF recipes will be a part of  my blog from now onwards, I am happy with the good result the thing (af)gives, its is awesome and mindboggling.  I am happy to be a part of this AF revolution :).I got to know about AF from FB group VEGAN CHEEZE- Hits and misses!, do check it out.

OK coming back to the post, I know French toast is sweet, but I am a savoury person, when I wanted to make French toast I wanted to make it just savoury French toast or none at all. So I finally did what I wanted and the husband loved it, husband is not vegan he loves dairy but you know when one person is vegan at home the other has no option but to be the part of the experiments sigh, but you know I am trying to make the meringues but even after 5 attempts I am not getting success, six is my lucky number so hopefully will try next time and post my vegan meringues which is a revolution going in vegan community sigh. Ok let’s make the savoury toasts.

Basic Information:
Preparation Time:5 minutes.
Idle Time: nil
Cooking Time: 20 minutes
Serves:  6

WHAT YOU WILL NEED

Wheat bread slices – 6

Aquafaba (AF) – 3/4th cup

Chickpea / besan flour – 2 tsp

Salt – ½ tsp

Onion – 1 small finely chopped

Green chillies – 3 finely chopped

Spinach – 1 tbsp finely chopped (optional)

Oil – for toasting the bread

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HOW TO MAKE

In a wide bowl add AF, onion, chilly, spinach, salt and mix well. Then add the chickpea flour and mix well .Now heat the pan or tava.

Now take the bread slices, dip the bread slices on both the sides with the AF mixture, when it’s coated well. Toast it on the hot tava both the sides for 1 or 2 minutes each side, adding ½ tsp of oil on each side , once crispy it’s done. It will be light , airy and delicious.

NOTES

Coriander can be used instead of spinach or you can totally omit and add nothing at all.

To get the bread slices crisper it might take a tad bit more time then a normal French toast.

Instead of dipping the bread slice in AF, you can also spread the AF directly on the slice when it’s on tava .

VEGAN MAYONNAISE /AQUAFABA MAYONNAISE

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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.

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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……

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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.

Aloo Sabsige/ Potato Dill

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I love anything potatoes, I am a picky eater, there are very few  veggies I like to eat, and since now I am almost vegan, there is not much choice or there are choice but I still need to know a lot I guess. This recipe I started to make from few years only. My husband told me about this simple recipe, actually he just told me about the potato and dill combo, with that idea came this simple recipe, it’s very easy and tasty it goes well with chapatti, sajje roti, mulli parantha or with just simple rice and rasam. OK let’s start making.

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

WHAT YOU WILL NEED

Potatoes -5 to 6 medium sized chopped into cubes

Dill leaves/ Sabsige – 2 bunches cleaned and chopped

Oil – 1 tbsp + 1tsp

Jeera – 1 tsp

Turmeric – ½ tsp

Hing/ asafoetida – one pinch

1 tsp – chilli powder

1 tsp – dhania powder

Curry leaves

Salt – 1 tsp

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HOW TO MAKE

Par boil the potatoes and keep aside.

In a pan add 1 tsp oil , once it’s hot add jeera , turmeric, curry leaves and  hing , once the jeera splutters add the cleaned , chopped dill leaves and cook it for 5 to 8 minutes or until done and keep aside .

 

In a pan add 1 tbsp oil , once the oil is hot add the par boiled potatoes and fry it until its light brown and crispy.

 

Once the potatoes are crispy add the cooked dill leaves, chilly powder, dhania powder, salt and mix well cook for 2 to 3 minutes and it’s done to serve.

NOTES

If you have baby potatoes you can make it with baby potatoes.

Don’t cook the dill leaves and potatoes together in the beginning itself, thinking it will be done soon, cook them separately and then mix, only then will it look good and tastes good.

Don’t cook dill leaves  too much, just until the water from the leaves evaporate.

Dhanya chai powder and chai-KASHAYA /Coriander tea powder and tea

 

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This chai or kashaya is very tasty and healthy. Amma used to make this for my grannies, as long as I remember when we were school going kids. We as kids hated it, Amma would make it with fresh coriander, milk, jaggery and many more ingredients, but now from few years we started making  this dhanya kashaya with dhanya seeds and without milk it tastes so tasty and yum.

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Dhanya tea/kashaya has many health benefits; we usually have it in the night after dinner. Kashaya is very good for digestion, its cleanse the kidneys, it’s good for your tummy, it reduces cholesterol and it has many more health benefits, as of now these are the ones I remember. Ok now let’s start making it.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 10 mins
Makes :  575 grams

WHAT YOU WILL NEED

To grind and make Dhanya kashaya /tea powder

Dhanya /coriander seeds – 250 grams

Jeera/cumin – 100 gms

Sauf/sompu/fennel seeds – 100gms

Om/ajwain/carom seeds – 50 gms

Cinnamon – 50 gms or more

Eliche/Cardamom – 25gms (cardamom is missing in the pic)

To make the kashaya /tea

Water – 1 cup

Dhanaya tea powder – 2 tsp

Jaggery – 1 tsp (optional)

 

How to make

In a pan dry roast all the ingredients under to grind, one by one. Dry roast all the ingredients for 5 minutes or until you it’s hot, not more than that. I roasted in the oven dhanya for 3 minutes and other for 1 minutes, it depend on the oven your using, soc heck and roast.

Spread it on a paper or a big plate for cooling down, once it’s cooled down grind it into coarse powder, you can store it for at least for a year, but it will be over by then.

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Now in a sauce pan add water, jaggery and dhanya tea powder let it boil for 10 minutes, strain it and the healthy drink is ready to serve.

NOTES

Milk also can be added, since we don’t drink milk I don’t add.

Without jaggery also it can be made, but it will be very bland, sugar also can be added.

Cinnamon can be added more, but I had less so added less.

Dry ginger can be added too, or fresh ginger can be added while making the tea/kashaya.

Vegan Brownie

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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.

 

Vegan Peanut Buttermilk, Coconut Buttermilk and Happy NEW YEAR

Hope people are still reading my blog, I have been MIA for almost two months and I keep doing this sigh. Hopefully I will not do this in 2016, will/must blog no matter what, blogging is very therapeutic for me .I have cooked so much, clicked pictures, planned to post but nothing worked.November month beginning at least I read blogs and also commented on few too but December just flew by, and now it almost end of the month and in two days we will be stepping into 2016, ha time flies. Wishing you all advance Happy New year 🙂

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( Image courtesy google)

Ok coming back to the post, on November 1st it is/was world’s vegan day I read some recipes in Bangalore mirror I was just very happy, it mentioned about a vegan restaurant in Bangalore, and also about many vegan recipes. Since I am trying to be vegan, I have not had buttermilk for like ages, I am ok not taking curd or  buttermilk, but you know sometimes we feel like  eating those forbidden things sigh, so I tried both peanut and coconut curd and made buttermilk from them and both were awesome,if given choice  I prefer coconut buttermilk more it too good and non dairy and I love it. So let’s start making.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: over night or 6  hours
Cooking Time: 20 mins
Serves : 4 to 6 people

Peanut curd and buttermilk

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WHAT YOU WILL NEED

¼ cup peanut

2 cups water + more water for butter milk

6 green chilly stalk

½ tsp Salt

½ inch Ginger

HOW TO MAKE

First soak the peanuts for 2 hours. Once it’s soaked grind it into smooth paste.

Take the fine paste and add the 2 cups of water mix well.

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In a wide pan add the peanut and water mixture and let it boil. Once it boils just let it simmer for 10 to 15 minutes.

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Once the peanut water mixture become warm add the green chilly stalk and keep in warm place for 6 hours or overnight.

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Once the curd is done, add curd, salt and ginger to the juicer blend it and add water according to the thickness of the butter milk you want to, yummy butter milk is ready to serve.

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Coconut curd and buttermilk

Basic Information:
Preparation Time: 10 minutes.
Idle Time: 3 to 6  hours
Cooking Time: 20 mins
Serves : 4 to 6 people

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WHAT YOU WILL NEED

1 cup grated coconut

1/2 cup water + more water for butter milk

1 small lime

½ tsp salt

1 green chilly

1 small onion chopped for garnishing

HOW TO MAKE

First grind the grated coconut with the half cup water into smooth paste, and then strain it using strainer and keep aside.

The first extract of coconut milk is need for making the curd.

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Then take the coconut milk add in a wide pan and let it boil, just let it simmer for 10 minutes, don’t boil coconut milk.

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Once the coconut milk becomes warm add the lime juice keep in warm place for 2 to 3 hours.

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Once the curd is done, add curd, salt and green chilly to the juicer blend it and add water according to the thickness of the butter milk you want to the garnish with chopped onion; yummy butter milk is ready to serve.

NOTES

Instead of adding chilly stock, you can add lemon/lime juice for making peanut curd.

I prefer lemon/lime juice to make curd than using chilly stalk.

While making coconut curd, used the first extract of coconut milk, then  the next extract of the milk can be used for other south Indian food or for even baking too.

 

 

Mothichur ladoo (Vegan)

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I love mothichur ladoo, its soft, moist and of course yum. I wanted to try making at home, but was intimidated to make the ladoo, but then I wanted to make it as prasada for Shridi Sai Baba, so I started browsing for an easy recipe.  I found the recipe in Tarladalal’s website, I felt it was actually an easy recipe and decided to do it. In the beginning it was intimidating but once you make the boondi’s you feel ok it’s not that tough. These sweeties were used during the weekend get together my friends were amazed that we could make it at home and that to like store bought, I was darn happy.

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I have made vegan Mothichur ladoo, you see nowadays I try to make it vegan I am a vegan fanatic you see. Also I dint have orange food colour so I have added turmeric , so if you want not only the authentic taste , but if you even want the authentic colour then you need to add the orange food colour. Mine look colourless but yummy they are. Ok let’s start making.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 45 mins
makes: 25 to 30 (depending on the size)

WHAT YOU WILL NEED

1 and ½ cup besan flour

1 and ½ tbsp rava /semolina

1 and 1/4th cup sugar (I have used vegan brown sugar)

Oil for deep frying

1 tsp orange food colour (I have not added)

1/4th cup Chopped almonds

1 tsp eliche/cardamom powder

¼ th tsp salt

In a pan add sugar and add 1 cup of water and bring it to a boil.Heat till the sugar gets dissolved stirring in between.Once sugar gets dissolved stop stirring and boil till this reach one string consistency.

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Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.

In another bowl mix the besan, rava, salt, 1 and ½ cup water and mix well and make a nice batter; the consistence of the batter must be like dosa the batter.

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Now heat the oil, once the oil is hot, hold a perforated spoon over the hot oil and pour a little batter at a time using a ladle over the perforated spoon. Spread the batter with the back of a spoon so that the bond falls into the oil.

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Take out the boondi’s out soon, we don’t want crispy boondi, it should be soft. Once the boondhi is done, keep aside.Warm the sugar syrup, and add the boondi and mix well, the boondi and sugar syrup should be mixed well, let it cool

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Once boondi is cooled well, add the boondi to mixer with two tbsp hot water and pulse it, don’t grind the boondi just pulse.

Once done transfer in wide bowl add the almond and make lemon sizied balls and its ready to serve.

Notes

I have added brown vegan sugar, you can add normal sugar.

Pista, walnuts etc also can be added, instead of just almonds.

I recommend adding orange colour, for the store bought looks or you can skip, next time I will add the colour and post a pica.

You can deep fry in ghee to get the real taste, or frying in oil too is good according to me.

Vegan Ladli Pav or Pav Buns

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I have been MIA from last week. So many posts are pending hopefully I will be able to post those. I was caught up in the life’s twists sigh, but then blogging makes me happy and forget those worries so I think I should blog more regularly.

Ok coming back to the post these pav beauties were baked last week and they came out soft and yummy, better than store bought. Once you start making your own bread you won’t like those store bought once. I have already blogged about pav buns, it was good it’s a healthy version, coming back to this recipe its is a keeper and you will fall in love with these beauties , so let’s start making.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: 2 hours
Cooking Time: 25 mins
makes: 10

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WHAT YOU WILL NEED

2 cups Maida/bread flour/ all purpose flour

1 cup coconut milk

1/4th  cup Luke warm water

2 tsp Yeast

1 tsp salt

1 tbsp sugar

3 tbsp oil

HOW TO MAKE

In a bowl add yeast, sugar and Luke warm water and let the yeast prove/proof.

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In another bowl take Maida, salt, oil and the proved yeast mix well.

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Then add the coconut milk and make a soft dough, kneed it 8 to 10 minutes so that the gluten is formed, then let it rest until it doubles, mice took 1 hour to rise.

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Once the  dough is resin punch it down and kneed it for 5 minutes and dived it into 9 equal parts and keep it in the baking tray, let it rise again, mine took 45 minutes to rise.

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Once the dough is risen bake it at 400 F for 25 minutes, and its ready to serve with pav bajji or you can make vada pavs, yummy… 🙂

Notes

Diary milk can also be used, if you don’t want vegan pavs.

The more you kneed better.

Vegan Beets Cupcakes

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It is beetroot cupcakes, actually I wanted to make red velvet cupcakes, but I dint want to use red colour. I decided to use beetroot to get the natural colour I don’t know where or what went wrong the colour was not what I had expected to be, hence the name change. Only the colour was not what I wanted, but the taste was very good, the cupcakes were moist, fluffy and airy like cakes with eggs.

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center of the cake

This recipe is for keeps and its vegan what more can I ask for. This recipe is almost same like my other eggless recipes. I have just made few changes and the cupcakes were too good and no one will believe they were made without eggs,  but they are also dairy free and I love it, ok I don’t want to brag more  about the recipe, lets start making the cupcakes.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: NIL
Cooking Time: 30 to 40 mins
makes: 10

WHAT YOU WILL NEED

½ cup beetroot puree (see notes)

1 cup coconut milk or any non dairy milk

½ cup oil

1 tsp vanilla extract

1 tsp apple cider vinegar

½th tsp baking powder

¾th tsp baking soda

1/8th tsp salt

1 cup + 1 heaped tbsp Maida/ all purpose flour

1/4th cup coco powder

3/4th cup granulated sugar

1/4th cup Chocó chips for garnishing (Optional)

HOW TO MAKE

Preheat the oven for 375 F. Line the baking tray and keep aside. In a bowl add all the wet ingredients, coconut milk, oil, vanilla extract, vinegar, baking soda, baking powder mix well, once mixed well add sugar and mix until the sugar dissolves then keep aside.

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In another bowl mix the dry ingredients Maida, coco powder, salt and mix well.

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Now in the add the beetroot puree into the wet mixture and mix well. Make a well in the centre of dry ingredients and add the wet mixture and mix well and the batter is ready.

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Now fill batter 3/4th, sprinkle the Chocó chips on top and bake it for 30 to 35 minutes in pre heated oven. Once done just check if it’s done by insetting a tooth pick, if the toothpick come out clean its baked fully if the toothpick does not come clean then bake for few ,more minutes, then it’s ready to serve.

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Notes

For making beets puree, clean the beets cut it into small pieces and microwave it with little water for 10 minutes or until soft, once its cools down grind it into fine paste, and it’s ready to use.

I think if I had added only one tablespoon of coco powder the colour would be at least some light red, maybe next time.