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.

Advertisements

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 🙂

Happy-New-Year-Wish-To-Friend-6

( 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

IMG_4157

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.

IMG_4120

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.

IMG_4122

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

IMG_4125

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.

IMG_4155

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

IMG_4906

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.

IMG_4346

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.

IMG_4347

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

IMG_4353

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.

 

 

Vegan Ladli Pav or Pav Buns

IMG_3614

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

IMG_3615

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.

IMG_3599 IMG_3598

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

IMG_3600 IMG_3603

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.

IMG_3604 IMG_3605

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.

IMG_3606 IMG_3607 IMG_3611

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.

Easy Microwave Mysore pak

IMG_3482

I am ShridiSaiBaba devotee, so every Thursday I make sweets for nivedhya (offering to God). This week I wanted to make motichur ladoo but it is a long procedure. I was too tired to make something which will take more than 20 minutes. Then I decided to make Mysore pak, but not the usual tedious Mysore pak.

IMG_3484

One of my cousin long back had told that she made Mysore pak within 5 minutes in microwave. I wanted to call and ask her but I felt it will be too late to call, since it will be night in India, I just made my own version of easy peasy microwave Mysore pak, I was very happy with the results. I was very happy with the texture of the Mysore pak, that I called my amma and mil and told them immediately that today’s nivedya for Baba was easy Mysore pak and I was very impressed at myself ;). Ok I won’t brag more about it lets start making.

(PS: I was in a hurry to offer it to Baba and taste it to so I dint cut it properly.)

Basic Information:
Preparation Time: 1 minute.
Idle Time: NIL
Cooking Time: 3 mins
makes: 20 (small pieces)

WHAT YOU WILL NEED

1/2 cup Besan flour

1/4  cup melted ghee + 1 tsp (see notes)

1/2 cup oil (see notes)

1/2 tsp cardamom powder

2 tsp milk (I used coconut milk)

2/3 rd cup sugar

HOW TO MAKE

In a bowl take the besan flour add 1 tsp ghee mix well and microwave it for 1 minute, once done there be slight change in the colour, keep it aside.

IMG_3458 IMG_3459 IMG_3460

In another bowl add the melted ghee, oil, milk, cardamom, and sugar mix well, until the sugar is dissolved. Add it to the micro-waved besan and mix without any lumps.

IMG_3462 IMG_3461

Once the besan and other ingredients are mixed well, microwave it for 1 minute, the ghee would be melted and will be seen on top. Then microwave for 30 seconds again then you can see foamy texture with bubbles formed on top. Then again microwave for 30 seconds twice.

IMG_3463 IMG_3464 IMG_3465

The besan mixture should have been micro waved for 2 minutes 30 seconds, not more than that maybe depending on your oven one more 30 seconds can be added that’s it not more than that.

After 30 seconds, remove & just pour it in the greased plate, press it very well with the back of spatula and smoothen it.

IMG_3467 IMG_3469

Leave it for 10 minutes when its still warm cut into whatever shape you want, once it completely cools down you can take out the pieces and its ready to serve.

Notes

The ghee should be completely melted only then the Mysore pak texture will be smooth and nice.

I have used half oil half ghee; you can use only ghee if you wish too.

The texture of the sweet it as good as the normal procedure Mysore pak it will be softer after few hours.

After you microwave for one minute, microwave for 30  seconds, each time by taking it out stringing it and microwaving it.

I have not added fine powder of cardamom, that’s why those black spots.

Vegan Beets Cupcakes

IMG_3393

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.

IMG_3399

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.

IMG_3373 IMG_3375 IMG_3376 IMG_3377 IMG_3380

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

IMG_3382

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.

IMG_3383 IMG_3384 IMG_3385

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.

IMG_3388 IMG_3391

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.

Sajjappa and Happy Gowri & Ganesha habba

IMG_3267

I wanted to make sajjappa from a very long time. I eat this first time during my wedding, I had never had this before my wedding, once I was married into this Iyengar family did I eat this sweet, I liked it instantly. Since it being a typical Iyengar sweet I asked my MIL how to make, she did give me her recipe, but I made sigh changes according to my taste speaking to amma about this recipe sigh, so this recipe has inputs, by MIL, Amma and me. It’s a very easy recipe, I thought it will take long time and it might be tough but it’s very simple, but it might take time obviously if the quantity is more, so let’s start making.

GaneshChaturth-14

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

WHAT YOU WILL NEED

Outer covering

½ cup – Chiroti rava/fine rava/ fine semolina

¼ cup – Maida

½ tsp – salt

½ cup – water

2 tsp – oil + some extra will rolling the sajjappa

Stuffing

1tbsp – poppy seeds

½ cup – Jaggery (see notes)

1 cup –  grated dry coconut

½ tsp – elichi/ cardamom powder

1 tsp – water

Oil for frying

HOW TO MAKE

First make the dough using the ingredients under outer covering. The dough consistency should be like chapatti dough, not too soft not too hard. Keep the dough covered for 20 minutes or more.

IMG_3248 IMG_3249

Now for the filling, in a pan roast the poppy seeds. Let it roast for 2 to 3 minutes. Once the poppy seeds are roasted add the jaggery, coconut, elichi and roast it for 5 minutes.

IMG_3251 IMG_3252 IMG_3257

The jaggery will start meting a bit , since I have used powdered jaggery I added one tsp water, so the stuffing  will hold shape and easy to handle.

IMG_3258 IMG_3262 IMG_3263

Once the stuffing is ready keep it aside. Take the dough divide the dough into 10 parts. Take the dived dough  roll it into small poori size or 2 inch diameter using some oil  , Place the  stuffing  in the centre and gather all the sides  and fatten it into a  2inch diameter  circle and deep fry  in the heated oil and then the sajjappa’s are ready.

Notes

I used powdered jaggery, so I added one tsp water, if you’re using normal or blocks jaggery. First slightly powder the jaggery add  1 tbsp water and let it melt and become watery , then add the jaggery , elichi and  coconut and cook until the water is evaporated.

I have used dry coconut you can use fresh coconut too.

While flattening or pressing the sajjappa be careful or the filling might come out.

Only Maida dough can be made, but it won’t be that crispy.

The more you keep the dough for resting; more better, it will be easy to handle.

Avalaki payasa

IMG_3098

Avalaki payasa was made for Janmaastami. Avalaki is one ingredient which can be used instead of rice and it gives awesome taste with full of protein. This avalaki payasa is a vegan version, also fat free but there’s is no compromise in taste. I love this payasa because it’s made with coconut milk, I love anything made with coconut milk, and the nutty flavour of coconut makes me happy. Ok let’s start making it, this recipe is very simple it takes maybe 15 minutes that’s it.

IMG_3100

Basic Information:
Preparation Time: 5 minutes.
Idle Time: NIL
Cooking Time: 15 mins
Serves : 5 to 6

WHAT YOU WILL NEED

1 cup – Avalaki/beaten rice

1 cup – coconut milk

½ cup – Joni Bella/jaggery (see notes)

½ tsp – eliche/cardamom powder

1 tbsp – dry grapes and sliced almonds

1/4th cup – water

HOW TO MAKE

IMG_3090

First wash the puffed rice. Then in a pan dry roast the almonds, if your adding cashews add the cashew and dry roast and keep then aside with the dry grapes.

IMG_3091

IMG_3093

In a pan add the washed puffed rice, jaggery, cardamom, water and let it simmer for 5 minutes until the jaggery is melted completely.

IMG_3094

Once the jaggery is fully diluted, add half of coconut milk and let it simmer for 5 more minutes. The puffed rice will absorb all the liquid.

IMG_3095

Then add the remaining coconut milk and add the roasted nuts mix well let it cook for 2 minutes and it’s ready to serve. You can have it hot or cold too.

NOTES

Joni jaggery is liquid jaggery, if you using normal jaggery, then in the 1/4th cup of water add the jaggery and cardamom let the jaggery melt, then you can strain the liquid directly on the puffed rice and cook for 5 minutes.

Adding jaggery depends on how sweet you want it to be, you can add less then ½ cup or more.

If you want you can add just the dairy milk and also roast the nuts in gee and add it finally.

I have added more coconut milk because i like it more liquidissh, so you can add a bit less.

I wanted to link some info on Joni bella/jaggery but dint find any that could give a proper description.

Chutney pudi/powder

IMG_2805

Chutney pudi/powder is a must in most of the south Indian household, DH just loves chutney pudi. Chutney pudi added with oil or gee goes well with the idly, dosa and even roti’s, its multipurpose pudi. Chutney pudi is similar to chutney only difference between fresh chutney and chutney pudi is the chutney pudi can be stored for few weeks to months, where as fresh chutney should be consumed soon. Usually amma makes this or my aunt (mom’s bro’s wife) makes the yummiest chutney pudi. The chutney pudi I had bought from India was over, so I asked them the recipe, it was very good DH liked it, so what more can I ask, because if it’s not good he just says it, but the pudi was hit the first time I made, but according to me, my amma and aunt make it the best. It’s a very easy recipe and can make it fast too, so let’s make.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: 30 hours
Cooking Time: 15 minutes
makes: 1 cup

What you will need

½ cup – peanuts

½ cup – dry grated coconut

1/4th cup – roasted channa

1/4th cup – red chillies (see notes)

2 tbsp – garlic

¼ Th cup – curry leaves

Small lime size – tamarind

1 tsp – jaggery/brown sugar (see notes)

1 tsp – oil

1 tsp – salt

IMG_2681 IMG_2683 IMG_2684 IMG_2686 IMG_2690 IMG_2687

How to make

In a heated pan dry roast the peanuts for 3 to 5 minutes, and then keep it aside in another bowl

In the same pan add the dry grated coconut and roast for 2 to 3 minutes, add the coconut in the same bowl of peanuts.

In the same pan roast the channa for 1 minute,then add with the peanuts and coconut.

In the same pan roast the garlic until its slighty brown,add in the peanuts bowl.

In the same pan add oil, once the oil is hot add chillies, tamarind, curry leaves and roast it for 5 minutes or so, the curry leaves will be crispy.

Then mix this above with peanuts, roasted channa, garlic and coconut, in the same bowl add the jaggery/brown sugar and salt, let it rest for some half an hour or until the all the ingredients are cooled down.

The puls it in the mixer, don’t grind it fine, let it be a rough powder.

Notes

Badgi chillies will give more colour, I dint have much of them so I added little badgi and little chickballapur thats why the chutney pudi colour is not red it’s orangeish.

Chickballapur chillies dont give colour but gives spiciness and I wanted spicy.

If you don’t have jaggery you can add brown sugar or normal white sugar. I have added brown sugar.

Grind the mixture when it’s fully cooled down.

Gongura Pappu/ sorrel leaves lentil curry

IMG_2777

This is an Andhra recipe; there are different kinds of lentil curries. I have tried all, but this was pending from a long time, when we went to the Indian stores this weekend , we saw gongura/ sorrel leaves and I decided there itself that I am going to try this one, and it was a immediate hit, the day I prepared it, it’s very simple recipe.

Growing up, Amma always made sure we eat greens, but I just hated eating greens, but she would make mixed soppu saru pappu/mixed greens lentil curry, which is my all time favourite, I try to replicate here, but nothing like the way she makes sigh. Ok let’s start with making gongura pappu.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves : 2 to 3

2 cups tightly packed Sorrel leaves/Gongura (washed and chopped)

3/4th cup toor dal /pigeon peas (pressure cooked)

1 small onion chopped length wise

5 to 6 pods of Garlic crushed

1 tsp mustard seeds

5 to 6 curry leaves

5 to 6 Green chillies slit length wise

5 to 6 Red chillies

2 tsp dry peanuts (optional)

1 tsp grated coconut (optional)

1 tsp salt

1 tbsp oil

¼ th cup water

IMG_2492 IMG_2494 IMG_2496 IMG_2498 IMG_2499 IMG_2778

How to make

First cook the dal and keep aside.

In a heated pan add oil, once the oil is hot add mustered, once e the mustered splutters, add the onion, chilly, peanuts , garlic and sauté it for 3 to 5 minutes.

Now add the gongura and sauté it for 10 minutes or more depending on when the mushiness is gone and it’s cooked well.

Then add the salt and sauté for a minute.

Now add the cooked dal, grated coconut, water and mix well and cook until the curry starts boiling once its boils it’s done ready to serve , with hot rice or even roti’s.

Notes

Gongura will be mushy in the beginning, once it’s cooked fully the mushiness will be gone.

Since the gongura is very sour, so while adding the salt, first add one tsp salt, then you can increase the salt according to your taste buds.

You can add more water or less, the way you want its consistency.

Rava Ladoo

 

photo 3 (1)

Rava ladoo is my all time favourite sweet,My amma made Rava ladoo and sent it with me when I came to the US, I kept it for a month and enjoyed it, it’s very and simple recipe. I wanted to do this for keeping as Naivedhya for Shridi Sai Baba last Thursday, but before I could do make the ladoo I was worried how it would turn out. Luckily it came out well in the first attempt.

My DH who does not like sweets that much, eat it and wanted more, I was one happy person.  Since I have not posted any Indian sweet recipes, so this hopefully will be the start of sweets category too sigh. I have used quarter, cup, coz it was first attempt in making Rava ladoo, so I tried it with very less quantity,You can double triple and make more yummy Rava ladoo’s. ok let start with the recipe.

photo 4

Recipe Source – Amma

Basic Information:
Preparation Time: 10 minutes.
Idle Time: 30 minutes or (until you can handle it)
Cooking Time: 30 minutes
makes:   6 medium sized ladoo

What you will need

1/4th cup Rava

1/4th cup sugar

1/4th cup ghee

1/4th cup fresh grated coconut

¼ tsp Eliche powder

1/8th cup water

1 tbsp dry grapes

photo 1 photo 3 photo 2photo 1 (2)

Adding the sugar syurp to the rava mixture.

photo 2 (2)photo 3 (2)

How to make

First in a pan add the rave, and dry roast it for 1 minutes or until you start getting the aroma of the rave, then add the ghee ,grated coconut, and roast it for 1 minute, the add the dry grapes and keep it aside.

Then in another pan add water add sugar and powdered eliche , let sugar dissolve completely, and bring it to boil, then add it to the rava .coconut,ghee and dry grapes mixture and mix well and keep it aside, let it cool for 30 minutes or until you will be able to touch it and make the ladoo.

Notes

You can add dry grated coconut to.

You can keep them out for 2 to 3 days, or refrigerate for 2 to 3 weeks.