Strawberry Custard Powder Biscuts (eggless)

These cute pinky cookies goes perfect for some lille girle parties..but me being the only girl (woman) among the 4 men in my household...well...got to admit, i got partial .... ending up having most of it by myself . Yeah..i know...the selfish me...but...pink is for girls, is it not, after all :P

 

 

Eggless Custard Powder Cookies (strawberry flavour)

 

 Ingredients:

 

2 cups maida/ All purpose flour

1/2 cup custard powder

3/4 tsp backing powder

1/2 tsp baking soda

1 cup sugar

3/4 cup oil

1/4 cup milk or less (as required)

1 tsp Strawberry essence (optional)

 

Method

Combine the flour, custard powder(i used Strawberry flavour) baking soda and baking powder.

Sieve them together for even mixing. 

 

Combine the sugar and oil and mix this till the sugar gets dissolved.

 

 Slowly add this to the dry ingredients(flour mixture) and combine well.

 

Add few tsps of milk to the mix till we get the right consistency, about to roll into a soft dough. Addition of milk brings out the pink colour of the custard powder. Can add a few drops of red food colour and essence too, if required..but, optional.

 

 Heard about these ?? ...Kohleria 'Strawberry Fields'. More about these "strawberry" look alike foliage in here. 

 

 



Make it into a smooth dough.Pinch small portion of your dough. Make it into a smooth ball and flatten it onto a baking tray lined with Parchment paper. Insert a cherry - cut into the centre of the cookie dough.

 

Place them slightly away from each other and bake it for 10-15 mins minutes at 170 degree C.

 

Take out from the oven and cool them in a wire rack.

Once completely cooled they will become firm and crispy.

 

Note:

Never over bake the cookies. Take out them when they are soft.

Recipe source - Jeyashri's Kitchen and it asks for 1cup butter. I reduced the quantity to 3/4 and added milk instead to get the right consistency

 

 

.....says the cookie..and

 

 

YES !!! we did !!!

 

Like a COOKIE MONSTER !!

 

 

 

.

 

 

 

All-purpose Eggless Bake-Dough .

Hey , friends ! Take my word. This is simple, quick and a healthier option  to a

   "FOOL-PROOF ALL PURPOSE DOUGH"...and, its EGGLESS too.  

You can use it for flat bread , bun , pizza , roll , bread loaf , fatayer....

 

very versatile !!

 

Back from school..and..straight into action :)

The method is slightly different from the regular means. You first make a "sponge" mix , which is basically proofed yeast plus a portion of the flour to which later, the remaining ingredients are added.

You need:

 

2 cups warm water.
2 Tablespoons instant yeast.
4 Tablespoons Sugar.
5 cups flour, unbleached, whole wheat, or a mixture of the two, (you can use 3 cups white+2 cups whole wheat).
1\4 cup oil.
2 teaspoons salt.

How to do:

 

 

1 ) For the "sponge," mix the yeast, sugar, and water.

     Mix in 2 cups flour. Cover the bowl and let rise for 10 minutes.

 

2) Place all ingredients +"sponge" in the bowl of mixer, beat 10 minutes to make soft dough.

3) The dough is now ready to use.

 

 

 

Do note that this recipe gives quite a large mass of the dough, as it keep raising. You can make 2-3 large sized pizzas, and quite a few mini's .

Assorted variations getting baked. Basically, you shape it the way you want..open, closed. topped or stuffed....

 

Stuffed dough sandwich , which here, in the middle-east they called "fatayer". Used Za'atar (oregano, mixed with olive oil) as the filling in here.

 

Some dough remains, shaped into a flower and sprinkled with sugar and cinamon powder.

 

 

Indulgance ! ;)

 

 

LoR: 07 - Egg Burji with leftover Tomato curry

LoR 07  - Leftover Remake Series

 

 

Quick Egg Burji with leftover Tomato Curry.

 

 

This has become kindof customary in our household now. Each time we have this tomato curry on board, as a dinner side for chapathi, a small portion of it will be moved aside for this remake .

Can go in as a dish by itself, or even sandwich filling.

 

To make the tomato curry ,

 

You need :

Oil (coconut oil) 1 tablespoon 
Mustard seeds 1 teaspoon
Curry leaves few
Green chilly 2
Onion (sliced) 2
Turmeric powder 1/4 teaspoon
Chilly powder 1 teaspoon
Coriander powder 1 teaspoon
Tomato 4
Salt to taste
Water 1/4 cup

 

Method

1. In a pan heat oil, add mustard seeds. When they splutter, add green chillies and curry leaves. Saute it for a few seconds.

2. Then add sliced onions and saute it till they become brownish in colour.

3. Next stage, add all the dry powders, turmeric powder, chilly powder and coriander powder. Saute till the raw smell goes off.

4. Now add chopped tomatoes and saute till oil starts separating. Add little salt at this stage.

5. Now add 1/4 cup water, bring it to boil, simmer the stove, cover with a lid and leave it to cook for some time.

 

May add some coconut milk too to it at this stage, but its optional. I have not added in here.

 

 

(these two does indeed go well together)

 

 

For the remake, in a wok heat a few tbsps of oil and add 3-4 beaten eggs.

 

Scramble ..scramble !!!

 

 

 Once the eggs are almost cooked, add in the leftover tomato curry.

I do not have any specific measurements, just as you see in the picture..kindof what is enough to well coat the eggs.

You do not need any additional spices as its already there, in the curry. May be an extra dash of salt, would be sufficient.

 

Mix....Mix !!!!

 

shouldn't we ???
 



 

Alright...in goes, some peas too...

 

Mix..Mix...Mix !!!

 



 

Serve HOT..HOT...HOTTT !!!

 

click "here", to go to the previous post in the LoR Series.

LoR - 06 : Inji-Puli-Idli

Leftover Remake Series - 06

 

Puli-inji  (ginger cut to tiny pieces and cooked in spices and mainly tamarind sauce) is one of the  main ingredients of the Kerala Ona-sadhya, and ask me which is my favourite of all the n number of dishes we have served on the banana leaf for the sadhya, the answer is again ..Puli-inji.  Infact, I don’t mind adding  the tangy flavouring of the tamarind in literally anything, esp upma, veggie dishes, chutneys....

 

 

Had some idlis leftover from morning breakfast and thought about some remake for it. Idli Manchurian, Idli 65….the options were various, but deciding on the flavor… you know how it is, your mind keeps wandering around your favourites (the selfish me, afterall) and some how want to bring those on board.

(no wonder i love this thing ! )



Wanted to get tamarind somehow in…that was for sure..either tamarind paste combined with something and that’s when I happened to notice some puli-inji (recipe shared above in the link) in the refrigerator. Life made easy….was what came to mind, after some thought.  

(look alikes)

And  Tamarind + GInger = Puli - Inji.

(a borrowed image of the same from google)

 

You need

Leftover idli’s, cut to small pieces

Puli-Inji (Ginger-tamarind chutney)

Chopped garlic

Chopped shallots

To temper

Mustard seeds

Cumin Seeds

Seseme seeds

Asafoetida seeds (optional)

Curry leaves

Dry chilles

 

How to:

Splutter some mustard seeds in oil, followed by cumin, seseme and asafoetida seeds.

Once tempered, add the rest – chopped garlic, onions, curry leaves and dry chillie. Saute for a few minutes till the shallots turn golden brown.

Now add few spoon fulls of the puli-inji and few spoonfuls again of water to make it loose.

 

When the mix gets to boil, add the idli-cuts and mix well till combined.  

 

Garnish with some chopped coriander leaves and serve hot as such.

Add some fried cashewnuts too for added taste.

 

 

It has all the flavours..the spicy, the tangy and you don’t even need any other side chutney or sauce for it. 

Idli-ki-kasam !!! ;) ;)

click on LoR- 05 to go to the previous post in this series.



 

SSS - 05 : Apple - Coleslaw Spread

Its quite soem time since I posted something in the SSS - School Snack Series.

The previous one (here) was also a simple coleslaw sandwich spread. This is just another.

A quicky post on a quick make ahead sandwich spread for your kids school snack box.

 

Apple - Coleslaw

You need

 

Apple

Raisins

Cheese Spread

Remove skin and grate the apples.

 

Apple - cheese ;)



  

Mix the spead cheese well with a fork to make it a bit loose. Add the grated apples and raisins. Mix well till combined.

 

Keep in closed container if making over night to save on the morning breakfast, school-tiffin packup rush time.

 

Click on the link (here) to go the entire School Snack Series.

 

Till next...bye for now :)

Chutney Powder Flavoured Baby Potatoes (the 1 minute starter )

As far as cooking is concerned, those which happen on weekends..especially Friday are "crazy".  I have had lots of flop shows, resulting in n number of remakes to camouflage the blunder...but.. unlike those...this previous weekend, was ..thankfully "good" to me.

 

Tried out two things . One is this..for which i still not have got a proper name, so kept it to flavoured baby potaotes (the cuties of all veggies, for me) and well yes, something else too..which went all the way starting from rava dosa (flop)......to upma (floooppp).....to rava idli (bumper flop) but finally, all was well...deep fried upma balls (yeeaahhh !!! ). it came out well. Will post on that later.

 

 

To be honest, this happened to be the most quickest and simplest thing i have ever done.

 

All you need , are basically, just these two ingredients -

Baby potatoes (boiled and peeled)

Dry chutney powder (any )

 

 

I used curry leaf chutney powder which my Mom-in-law prepares and packs for me, while returning back from vacation. (she knows that her this d-i-law is too fond of it, and so i get a heap loads of it. ;) )

Into a wok, add in a spoon of cooking oil, about 3-4 spoonfuls(heaped) of the dry chutney powder.
I jsust eye-balled the ingredients. Had about 20 baby potatoes, so thought this much should be ok.

A half spoon of tomato puree (just added it on an instinct, so that the dry powder sticks to the potato). Mix, say about 1/2 a minute.

Throw in the potatoes and stir to coat. Check salt. Add a pich, if required.

 

 

 

Garnish with chopped coriander leaves and some dried herbs (dil).

 

Serve HOT ! It doesnt even require a dipping sauce. All flavours are already coated onto it.

Trust me, i was really satisfied with this and was literally waiting for my Husband to get back home to let him have a try.

 

Customer review : Nice !! Would be great as a "touching" for some drinks ;)

 

 

 

 

A WiLlY WoNkA BiRtHdAy CaKe FoR ThE LoLlYpOp FrEaK

Had it been a Ben 10 toy, or a cycle..it wouldn't have made much of a difference, but when the request came in for a

 

" bigggg LOLLYPOP cake "

 

.... definitely couldn't say no to that. He is usually the kind who is least bothered about the type of cake, as long as its there with lots of cream for him to dig, and he gets to cut it first, irrespective of whose Birthday it is... that was from Sergie, our Boy No.2 on his 5th Birthday , June 18, 2013 (yeah ! a pretty late post this is...i know...)

 

To be honest, i felt sober, that he did ask for one and decided to get him something that would make him realllyyy happy. And glad...that it did.

After some googly works, decided on A Willy-Wonka themed Eggless Chocolate Cake with Coffee Cream Frosting loaded with all his favourite goodies i could lay my hand on . Lollypops - big, medium, small...., kit-kats, jelly sticks, Marshmallow Pops...choco-sprinkles (he is a big fan of that)

Recipe source - from here . 

Ingredients

Plainflour/All purpose flour/Maida	3 cups
Coco powder	6 tblsp
Sugar	2 cup
Oil (I used sunflower oil)	1/2 cup
Baking Soda	2 tsp
Lemon juice/Vinegar	2 tblsp
Water	2 cup
Salt	1/2 tsp
Vanilla essence	1 tblsp

(What in here, is double the original recipe, as I needed to bake 2 cakes, one big and one small , in square pans)

Pre heat the oven to 180o C.Mix the plain flour,coco powder and baking soda and sieve them to ensure even mixing.Keep aside.

Mix water,sugar,salt and make sure the sugar gets dissolved and then add lemon juice/vineger,oil and vanilla essence and mix well.

Add the sifted flour and mix well.Grease a baking pan with oil and dust with some flour,then pour the batter to it. (the batter will be watery)

Bake for 35 – 40 minutes or until a toothpick inserted comes out dry

After done,cool down the cake for 10-15 minutes and then invert in a wire rack,let it get cooled completely.

Layered the smaller square on top and covered the whole surface up and around, with beaten whipped cream into which, I added some instant coffee powder.

(not a good idea to go shopping into these kindof candy stores with kids...take my word. Do it yourself)

 



For the base cake :
 
Broke Kit-kat fingers at half length and glued it to the whip cream along the edges of the cake, with a piece of marshmallow rope cut to the same height.
 
Layed some spiral shaped candy (store - brought) at random on top with some choco-sprinkles around.
 
For the top smaller cake, i lined the sides with candy sticks (or whatever they are called) cut at random heights.
 
Topped it with lollypops, marshmallow pop honey - bee , candies, jellies and sprinnkles again.

A Happy - bee .... ;)

 

 

 

This too was prepared for the same...as a starter . Kebab rolls in Puff-pastry sheets. Read the post here