Friday, January 13, 2017

Teatime Butter Biscuit (eggless)

unbleached white flour- 1 cup
softened butter- 1/2 cup
salt- 1/8 tsp
powdered cane sugar- 1/4 cup

Cream the butter and sugar until fluffy.

Add salt and sieved flour and knead it to a soft dough.

Transfer the dough to a wax paper and roll it lengthwise into a log shape. Wrap the dough and refrigerate for an hour.

Preheat the oven to 350 degrees F. Line the cookie sheet with parchment paper.

Remove the chilled dough from the fridge and slice them 1 inch thick.

Arrange the sliced dough onto the cookie sheet and bake them for 15 minutes until the edges turn brown and crispy.

Remove from the heat and cool them completely.

Eggless Double chocolate chip cookie

unbleached white flour- 1 cup
caster sugar- 1/2 cup
brown sugar - 1/2 cup
salt- 1/8 tsp
softened butter- 1/2 cup (room temperature)
cocoa powder- 1/4 cup
semi-sweetened chocolate chip- 1/4 cup
baking soda- 1/2 tsp
baking powder- 1/4 tsp
neat egg(egg replacer)- 1 tbsp
vanilla essence- 1 tsp
milk- 3 tablespoon


Preheat the oven to 350 degree F. Line a cookie sheet with parchment paper.

Mix 1 tablespoon of neat egg to 2 tablespoons of water and set aside.

 In a mixing bowl cream the butter, caster sugar and brown sugar until fluffy.

Add the egg replacing mixture and vanilla extract to it and mix well.

Now add all the sieved dry ingredients (salt, flour, cocoa powder, baking powder and baking soda) and mix well to form a soft cookie dough. Add 3 tablespoons of milk.

Finally, fold in the chocolate chips.

Roll the dough into 1-inch size ball and slightly flatten them and line them on the cookie sheet a few inches apart and bake them for 15- 20 mins.

Cool them completely on a cooling rack 

Tuesday, April 19, 2016

Ulundu Vadai/ Medu vadai/ Lentil Salty Donut

Meduvadai or Ulundu vadai is one of the popular dish of south Indian cuisine which can be served as a snack in the evening or served along with idlis, dosas and pongal as breakfast. It is often made on all festivals and auspicious occasions in South India.

Urad dal- 1 cup
green chillies- 1
ginger- 2 inch
curry leaves- a string
whole black pepper- 1/4 tsp
baking soda- a pinch (optional)
salt to taste
oil for deep frying

Wash and soak the urad dal for 1-2 hours. I

Strain the water and grind the urad dal in a blender with curry leaves, ginger, green chillies and little water to get a fine thick paste and as smooth as a butter.

Add salt and whole black pepper to the paste and mix well.

Heat oil in a pan for frying. Check the temperature of the oil by dropping a small drop of the paste.

Grease your palm with oil or  wet your palm with water so that the paste doesn't stick to your hand.

Take a spoonful of the paste in the palm. Slowly slide it to you four finger and make a hole with your thumb in the middle and gently slide it into the oil.

Fry the vadai on a medium flame.

After 4-5 minutes flip them and fry them until golden brown.

 Remove them from oil and drain them on a paper towel.

Serve them hot with coconut chutney and sambar.

I prefer to refrigerated the urad dal while soaking because this will prevent the batter to get heated while grinding.
To make vadais in large quantities I prefer using a wet grinder to make the batter inorder to get the butter consistency.

Wednesday, March 16, 2016

Eggless Chocolate Mousse

Semi-sweetened chocolate bar- 6oz
Butter- 1 table spoon
heavy whipping cream- 1 cup (250 ml)
powdered sugar- 2 tblespoon
vanilla essence (alcohol free)- 1/2 tsp
decaffinated-coffee brewed- 1 tsp (optional)
vegan jelly for topping

Break the chocolate into small pieces in a steel bowl.

Add the butter and brewed decaf-coffee

Heat some water in a wide pan and place the bowl containing the chocolate pieces in it.

Make sure that water from the pan does not get into the bowl.

You could see the chocolate melting. Keep stirring in between.

Once the chocolate is completely melted remove the bowl and allow it to cool down to the room temperature.

In the meantime, take chilled heavy whipping cream in a bowl. Add the vanilla essence.Start whipping it. As it starts to thicken add powdered sugar and whip the cream until it reaches soft peaks consistency.

Now add the cooled melted chocolate to the whipped cream and mix it well.

Transfer the mousse to small dessert cups or bowls and add your favorite toppings.

I added vegan jellies.

Refrigerate it at least for an hour before serving.

Adding Brewed decaf-coffee is optional.

Also those who does not prefer a bitter taste can avoid adding powdered sugar.

Be creative in adding the toppings like roasted nuts, chocolate shavings, tutti fruities, cherries,
raspberries, whipped cream.

This mousse can be used as a filling and icing for cakes and cupcakes.