Category: eggless

Spicy Potato and Wholewheat Wrap (no onion no garlic)

Most of us have been avoiding the consumption of onion and garlic during Navratris and stick to eating home cooked and light meals. I feel that doesn’t need to be restricted to Aloo Tamatar ka Rassa (potato tomato curry) or Sabudana Wada (sago fritters) for every other meal.. this perception has to change! We can easily incorporate so many flavours to make a whole new and exciting meal even as we abstain from some key ingredients โ˜บ๏ธย 

No onion no garlic potato wrap

Some people do not consume whole grains like wheat, they can easily make Buckwheat (kuttu ki Roti) flatbreads for this recipe. I have used a spicy version of potatoes for the filling and some veggies like carrots and cucumber for the salad. The dressing or the sauce is very exciting….read until the end to know more!! ๐Ÿ˜€

No onion no garlic potato wrap

Lets begin spicing up the festivities!..

Yield: 2-3 wraps

Equipments: measuring cups/ spoons, a pan, a wok, a large mixing bowl.

Ingredients for the the ww wrap:

1 cup wholewheat flour (I used Aashirwad Select)

salt to taste (regular or vrat ka namak)

2 tsp oil

water a needed to knead a dough

Method:

Take flour, salt and oil in a large mixing bowl. Add water little by little as you go on kneading a soft dough. Once the dough comes together, cover it with a kitchen towel and set aside for 30 mins.

Then take a Orange sized portion of the dough and make a thick Roti and cook it on the pan until crisp on both sides. Click here to see pictures.ย ย Make 3-4 ww wraps and set them aside in a hot case/ casserole.

Ingredients for the potato filling:

250 gms baby potatoes (boiled) or use regular cubed potatoes

salt to taste (regular or Vrat ka namak)

2 tsp oil

1/2 tsp red chilli pwd

1 tsp ginger paste

1/4 tsp cumin powder

1/4 tsp lemon juice

Method:

Heat oil in a wok, add the boiled potatoes. Sautรฉ well until slightly crisp and golden brown on all sides. Season with salt, red chilli pwd. Sautรฉ for another 2 mins. Add ginger paste along with cumin pwd. Mix well, cover and cook for about 5-7 mins. Turn off the flame and set aside to cool the filling. Add the lemon juice once it cools down and mix it well.

Ingredients for Salad:

a few juliennes of carrot and cucumber and beetroot (optional)

Ingredients for the sauce:

1/2 cup chilled hung curd

1/4 tsp roasted cumin pwd

salt to taste (regular or Vrat ka namak)

Method:

Mix these ingredients together and set it aside.

Assemble the wrap:

Place a ww wrap, smash some potatoes and place them on the wrap. Top them with some salad and sauce! What more!?? Some chopped coriander too ๐Ÿ‘Œ๐Ÿ‘Œ

No onion no garlic potato wrap

Exciting…tempting…you crave these!? Go, make some ๐Ÿ˜‹โžก๏ธ

Also try my Phalhari Kadhai Paneer (click here for recipe) as the filling for these wraps.

Love,

Shreya๐Ÿ’—

Sugar Cookies/ Frosted Sugar Cookies/ Iced Sugar cookies/ Halloween Ideas/ Spider Infested Sugar Cookies for Halloween/ Easy Sugar Cookie Recipe with Frosting

I have always been fascinated by colourful, decorated Sugar Cookies! They are so cute and eye-catching…you’d almost never want to eat them! But then again, they are so delicious..that I can’t think of anyone who’d resist these cuties ๐Ÿ˜›๐Ÿ’•ย 

Look at these! I am so proud of myself! I finally pulled it off…and it was my very first attempt๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ‘

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It’s a cake walk for many…I know that, but it was a daunting task that I had set for myself. I was adamant that I had to do it before Halloween anyhow!! Although, I have made plain, no frost sugar cookies many times before following this same, exact recipe…I always kept putting off frosting to the next time! I was lazy and scared that I’d make a mess of the entire thing. Well, now that I have actually done it, I’d say…it’s pretty easy. Just a pair of steady hands and a whole lots of patience! ๐Ÿ˜‰๐Ÿ˜„

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Yes…I have some itsy, bitsy spiders who seem to have taken a liking for my cookies and are crawling all over it!! ๐Ÿ‡LoL! Nah…it’s just a bit of Halloween fever going on in my house with these cookies. I decorated them to look like spiders (Idea taken from Pinterest).

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These cookies aren’t too unhealthy…as I have used a mixture of wholewheat flour (atta) and all purpose flour (Maida). Besides, if you don’t liking too much of sugar in your food, skip the icing. These cookies taste yummy and buttery even without all the icing. And if you avoid artificial colours in your food, simply skip the colour and make plain white icing and then decorate it with some sprinkles, etc. They will still be as delicious as they could ever be!

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Let’s get started with the recipe… Please note that I made the cookies the previous day, cooled it overnight and then frosted them the next day so that the frosting sets well.

Yield: 21 small cookies/ 10 large cookies (depends on the size of the cookie cutter)

Equipment: a large mixing bowl, a wired whisk, a rolling board, a rolling pin, cookie cutters if making shapes, a flat spatula, baking tray, aluminium foil/parchment sheets, cling wrap, cooling rack, a few small bowls, extra spoons, measuring cups/ spoons, parchment paper to make the cones for icing.

Ingredients for Sugar Cookies:

1/4 cup wholewheat flour & APF each

1/4 cup + 1 tbsp icing sugar

1/4 tsp vanilla extract

2 +1/2 tbsp soft unsalted butter at room temperature

1/4 tsp baking pwd

4 tbsp milk at room temperature

Method:

In a mixing bowl, sieve together the flours, baking powder & icing sugar. Give them a stir. Now add the butter and the vanilla extract. Use your whisk to mix these ingredients, they will resemble a bread crumb like texture. Now, add milk one tbsp at a time, and use your hands to bring together the dough. Don’t over knead the dough. Also, please don’t be tempted to add more milk. I used just 4 tbsp and it was enough. Now wrap the dough in cling film and refrigerate for 30 mins.

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In the meantime, line the baking tray with aluminium sheet or parchment paper and keep it ready.

After 30 mins, take the dough out of the refrigerator. Dust some APF on the rolling board and the rolling pin too. Start rolling the dough gently to a thickness of 3 or 4 mm. Not more than this. Use any cookies cutters to give fancy shapes or just use a circular cap with a sharp edge of any bottle to cut round shapes. Use a flat spatula to carefully pick the cookies and place them on the lined baking tray. Do the same with the entire dough. Now, refrigerate these it cookies for 30 mins before baking to avoid speaking out and loosing the shapes.

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In the meantime, pre heat the oven to 180’c for 10 mins. (Please note that each oven works differently, so you will have to adjust the cooking time accordingly).

Now that the cookies are chilled for 30 mins, bake them for about 15 mins or until the edges just begin to turn golden. My oven took 15 mins to turn the edges golden & I used the smaller cookie cutter, depending on the size of the cookies and your oven, you will have to keep an eye on them to prevent them from turning too dark. You can see in the above picture that the bottom of the cookies too were evenly golden โ˜บ๏ธ That’s the perfect colour. When you snap this cookie into two, it will be crispy without many crumbs.

Next, let these cookies cool on a cooling rack for minimum 5-6 hours or overnight in a container Before you frost them. Don’t let them cool on the cooling rack for more than 2 hours else they will turn soggy due to the humidity and the frosting won’t set well. But do not refrigerate either.ย 

Ingredients for Icing/ Frosting:

1/4 cup icing sugar

1 + 1/2 tbsp cornflour

1 tsp lemon juice

2-3 tsp milk

a few drops of food colours of your choice (optional)

Method:

First, make cones for icing using parchment paper (sorry do not have pictures as I was doing this but alone and hubby wasn’t around to help with clicking). If you wish, u can use ziplock bags too for icing. Just cut the tip of the bag once you fill the frosting in it.

Keep the cookies ready on a plate.

In a bowl, add icing sugar, cornflour, lemon juice. Stir well. Now add in a little milk and mix well. Don’t add all the milk at one go. Make a smooth paste of a dropping consistency but it should NOT be runny. If you need to thicken the mixture, add some more icing sugar. To loosen the mixture, if needed, add a few drops of milk.

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If you want to skip the colours, then just fill the plain white icing in a cone/ bag, make a small cut at the tip of the piping cone/ bag. Carefully draw the outline of the cookies first and then fill the centre too or not. As you like. Decorate with some sprinkles or chocolate chips and chocolate vermicelli to make small spiders…or keep it plain.

If you wish to add colour, then divide the plain icing in equal parts depending on how many colours you want to incorporate and add a few drops of food colour. You can add 1 drop and make a lighter shade or add 2-3 drops and make it a darker shade like I have done. Now fill the icing in the piping cone/ bags, make a small cut at the tip of the cone/ bag. And follow the same way as I have explained above for plain icing. Go ahead and decorate them!

Let these frosted cookies set at room temperature for at least 1-2 hours before you grab them! ๐Ÿ˜‹๐Ÿ˜‹ they will dry and the frosting will become very thick and hard.

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Have them plain…have them frosted..decorate it or just keep it simple! It’s up to you. You can frost it in any pattern or design of your choice…I did a basic frosting but it’s bright and eye-catching!! ๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ’ƒ Hope you like these!

They keep well in a air tight container for about 3-4 days.Do not refrigerate, the frosting won’t melt.

Love,

Shreya ๐Ÿ’ž

Adapted from Sharmis Passions.

Wholewheat Chocolate Cake / Basic Eggless Chocolate Cake Recipe/ How To Make An Eggless Cake / Chocolate Sponge Cake Recipe

I had been wanting to post this for a very long time…yes it’s been sitting in files for almost a month now! I had made this to celebrate my hubby’s birthday ๐ŸŽŠ๐Ÿ’— ….who is fond of ‘eating healthy’! Hence an almost guilt free cake…Wholewheat Chocolate Cake with a Chocolate Frosting! ๐ŸŽ‚๐Ÿฐ Yay!ย 

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Wouldn’t up you like a slice…or two?!๐Ÿ˜œ This is a very moist and soft cake..hence I follow this recipe blindly for perfect results every time. Look at the frosting.. wow! I am still drooling. Actually I am very bad at piping the swirls and stuff on a cake…so this kind of frosting is best for people like me! ๐Ÿ˜‰

To be honest, I had wanted to shoot the entire cake and this slice…but this was all I could save for the blog. I don’t shoot at nights…and we cut the cake when it was ready in the evening…so I managed to keep this neat little slice safe and shot it later in the morning!! ๐Ÿ˜€

It’s an easy recipe, but I suggest you should always keep every ingredient at room temperature and on your work surface before you begin the prepping so that the air is intact in the cake batter. It makes a world’s difference to the final outcome.

Let’s get going with it…

Yield: One 6″ X 2.5″ round cake (you can use larger or a smaller baking tin, but adjust the baking time according to that) serves 2-3

Equipment: a manual whisk, a mixing bowl, a sieve, a small saucepan, measuring cups/ spoons, baking tin, cooling rack, a stirring spatula preferably of silicon, a plate.

Ingredients for the Cake:ย 

1 Cup wholewheat flour (atta)

3/4 cup + 3 tbsp pwd sugar

3 tbsp cocoa pwd

A pinch of salt

1/2 tsp baking soda

1 tbsp vinegar (use lime juice if you like)

1 tsp vanilla essence/ extract

1/4 cup oil or melted butter

1 cup water at room temperature

Method:

Grease the baking tin with some oil and dust it with a little bit of flour. Preheat the oven for 10 mins at 180’c.

(Note: Please work with your oven as per it’s functioning to set the temperature and cooking time, every oven works a bit differently)

Sieve together the dry ingredients in a bowl and set it aside. In another bowl, mix water + oil/ butter + vanilla extract + vinegar well. Everything must be incorporated nicely. Now add the sieved dry ingredients into the wet mixture slowly and keep whisking so that there are no lumps in the batter. Please note that this batter will thin, not too thick.

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Now, pour the batter in the prepared tin, and tap it once to release the excess air. Bake it for approximately 35-40 mins at 180’c using just the lower heating coil/ rods. To check if it’s cooked, insert a toothpick in the centre of the cake on the top, if it comes out clean, your cake is ready. If not, please bake it for few more mins. Remove the tin from the oven and let it cool for 10 mins before unmoulding it. Then let the cake cool completely for at least 30 mins on a cooling rack before frosting. You can avoid frosting & enjoy it just plain too if you like it so!

Ingredients for the Frosting:

3 tbsp unsalted butter at room temperature

2 tbsp milk

4 tbsp cocoa pwd

5 tbsp sugar (adjust as per taste)

Method:

Heat butter in a saucepan, once it’s melted, add the cocoa pwd, sugar and milk (you can add more milk if you want a thinner frosting). Stir everything constantly to avoid lumps and cook on low flame. Once it’s melted and is smooth, take it off the flame. Place the cake on a plate. Spread the warm frosting all over the cake, cover it from all sides.

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Keep the cake in fridge to set the icing for 1-2 hours but ensure you cover it with a large bowl that doesn’t touch the cake from any side.

If you like a little frosting in between the cake too, then, you can cut the cake in half horizontally and add some frosting in between the two halves before covering it completely with the frosting! You can also dust some cocoa pwd before serving …its looks pretty and tastes extra chocolaty! ๐Ÿ‘Œ๐Ÿ˜ฌ

Enjoy your cake! ๐Ÿ˜„

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Love,

Shreya๐Ÿ’—

Adapted recipe and styling from Veg Recipes Of Indiaย 

Rajgira Ki Nankhatai/ Rajgira Cookies/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival

I had shared the recipe for Rajgira Halwa recently with you guys for Navratri Fasting menu. That was very healthy and delicious too ๐Ÿ˜Š 

Today, I bring to you a very crunchy and delicious Rajgira Nankhatai! Perfect for dipping in your evening tea while you fast…or for those hunger pangs in the middle of the day! They are good for kids too๐Ÿ˜. Since I had some Amaranth flour left-over after making the halwa … I started looking for easy recipes. This recipe fits the bill perfectly…it was instantly approved by hubby๐Ÿ˜˜ with two thumbs up!! ๐Ÿ’ƒ I am very happy that it worked so well on the very first attempt! Now I will make it even when I don’t fast ๐Ÿ˜„

https://polkapuffs.wordpress.com/2015/10/09/rajgira-halwa-amaranth-fudge-glutenfree-fudge-navratri-vrat-recipe-fasting-menu-for-navratri-festival/

Since this recipe uses Glutenfree flour, you will have to work very carefully while making the dough and keep an eye on it while baking too. Let’s get started with the recipe.

Yield: 18-20 Nankhatai depending on the size.

Equipment: a large mixing bowl, blender, a knife, measuring cups/ spoons, baking tray, aluminium foil, a cooling stand.

Ingredients:

1 1/2 cup Rajgira ka atta (amaranth flour)

1/2 cup powdered sugar

5 tbsp powdered almonds

1/2 tsp cardamom pwd

6 tbsp desi ghee

a pinch of sendha namak (rock salt, use regular salt if you are not fasting)

less than 1/4 cup water (approximately)

chopped pistachio for garnishing (optional)

Method:

In a large mixing bowl, add the powdered sugar, ghee and cardamom pwd. Mix it all well. Then add the almond powder too and mix again. Next, add the Rajgira atta and slowly also pour some water. Mix well with your hands. It won’t be a tight dough. So bring everything together carefully and cover the bowl. Keep the covered bowl in the refrigerator for 15 mins.

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Pre-heat the oven for 10mins @ 170’c. (Pls note that every oven works differently, so you will have to adjust the temperature and baking duration according to your oven). Line the baking tray with aluminium foil.

Then after 15 mins, remove the dough from the refrigerator and make small, equal sized balls. Make a cross over each ball with a sharp knife (this helps in releasing any steam within). Bake them at 170’c for 15 mins. If at all you feel they haven’t baked completely, you can let them bake for another 5-8 mins. But please keep an eye on them. Once it’s done, bring them out of the oven and cool the tray on a wire stand for 15 mins. The Nankhatai will crisp up and will be easy to handle. Sprinkle some chopped pistachios and serve ๐Ÿ˜Š

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Enjoy these Nankhatai with tea or simply munch awayโ˜บ๏ธ

Love,

Shreyaโค๏ธ

Adapted from The Times Of India.

Custard & Rose Ripple Ice Cream

Yes! It’s another of my easy peasy…eggless…no-churn ice creams!! It needs minimum efforts and its safe to say that has maximum flavour! ๐Ÿ‘Œ๐Ÿ˜๐Ÿ˜ย 

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I have been using this recipe for sometime now. It’s really an all round winner…such amazing results every time! ๐Ÿ˜‰ Do give a shot to my 2 Ingredient Banana Ice Cream…..or something summery like The No Churn Orange Ice Cream! ๐Ÿ’“ ….or something indulgent like a Honey & Butterscotch Ice Cream ๐Ÿ˜ฌ sounds irresistible, isn’t it!? They are all prepped in less than 15-20 mins…no churning…no ice cream machine needed…and no eggs!! ๐Ÿ‘Œโ˜บ๏ธ just put them in the freezer and forget about it for 7-8 hours…..simply dig into its oh-so-creamy texture once it’s set! ๐Ÿ˜

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So this time…I choose to combine two very different yet complimenting flavours! Custard because it’s one of my hubby’s favourite desserts & Rose…simply because I wanted it to look pretty and to taste exotic๐Ÿ˜‹ …and trust me..it was a great combination! I was a bit worried that hubby may not like the flavours…but he loved it…and found it pretty too ๐Ÿ˜„…kept asking me how I did the Ripples… ๐Ÿ‘๐Ÿ˜‡ anyways…lets get on with the recipe now..

๏ธYield: 3-4 servings of 2 medium sized scoops

Equipment: a non stick pan, a whisk/ electric whisk, measuring cups/ spoons, a ladle, an airtight/ aluminium container to set the ice cream, a large mixing bowl, a sharp knife for creating the rippling effect.

Ingredients:

110 ml milk (I have used Amul 3% milk, you can use skimmed milk or full fat milk)

200 ml chilled cream (I have used Amul fresh cream, NOT whipping cream)

1tbsp custard pwd (I used pillsbury, vanilla flavour)

7-8 tbsp sugar (adjust as per taste)

2 drops of vanillaย essence

2-3 tbsp rose syrup (I used Roohafza)

Method:

Heat the pan over low heat, add the milk and custard powder, keep whisking as it cooks on low heat and make a smooth and thick custard (the custard should coat the back of a spoon). It took me about 5 mins to make the custard. Cool this custard in the refrigerator. Once cooled in about 10 mins, pour the custard in the mixing bowl, add chilled cream, vanilla essence & the sugar to the custard. Then whisk well for 7-10mins to mix everything well (I used an electric whisk hence took just 4-5 mins to mix these well). We do not need stiff peaks, just whisk to add some air into the mixture.

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Now, put the ice cream mixture in the airtight/ aluminium container, pour the rose syrup on the ice cream mixture & using the tip of a sharp knife make ripples as shown in the pictureย above. Thatโ€™s it! Cover the container and put in the freezer to set it for overnight or at least 7-8 hours. Thaw the ice cream at room temperature for a few mins before scooping!!

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Wow! Look at the texture! Just like the store-bought ice creams…! Super easy, isn’t it?!๐Ÿ‘๐Ÿ˜„ if you like, you can add some nuts or sprinkles while serving it ๐Ÿง๐Ÿฆ๐Ÿ‘Œ๐Ÿ˜‹

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Just in case you wish to skip the ripples….simply add the rose syrup in the ice cream mixture and give it a mix….you will get the same taste and pale pink coloured ice cream๐Ÿ˜‰

I hope you guys will try this soon…๐Ÿ˜ฌ

Love,

Shreya๐Ÿ’–

Rose & Mango Popsicles

As a child, I think among everything everything icy, Popsicles were my favourite…I could eat too many at a go! Come summer and I would go on a Popsicle Eating Marathon…orange, lemon, mango …raspberry!! Oh, the list is endless ๐Ÿ˜€ And yes, I have a serious liking for ice! Just ice…flavoured ice! That’s what Popsicles are if made using water/ juice as the base! That’s exactly how I like them…not the yogurt based ones.ย 

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I remember making Popsicles even as a kid..using those age-old ‘kulfi’ moulds. I would simply freeze some lemonade or even some rose milk๐Ÿ˜‹ & they did taste good! My mom was my partner in crime back then…and even today, the two ย us enjoy our Popsicles like little kids! Maybe it’s something that I have gotten from her…my love for ice!โค๏ธ

She was visiting me recently for a few days…and we got talking about Popsicles! She was laughing remembering about all those times when I’d sneak into the freezer for a Popsicle or two and not share any with her while she’d be napping during those hot summer afternoons ๐Ÿ˜‰ I said to her, ‘I do owe you one too many Popsicles! I will make some for you then!’

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I decided to incorporate her favourite fruit for these Popsicles. Mangoes ๐Ÿ‹๐Ÿ‹๐Ÿ‹ & paired it along with something exotic…Rose ๐ŸŒนalthough you can try my Spiced Mango Popsicles too! She liked the sound of the flavours…thought they’d work well. Trust me your kids will love these…no added colours or flavours…absolutely healthy! So here’s what needs doing…

๏ธYield: 6 Popsicles

Equipment: 1 glass, a mixing spoon, measuring cups/ spoons, ice-cream sticks.

Ingredients:

1 cup mango pulp (I had homemade frozen mango pulp with me, you can use store bought mango purรฉe or some other fruit purรฉe too, like strawberry/ blueberries/ kiwi/ melons..etc)

1+1/2 cup coconut water (approximately depending on the size of the Popsicle mould)

2-3 tsp rose syrup (I used Roohafza, add more to make it bright pink if you like. I used it just to flavour, not add colour)

Method:

Mix Roohafza with coconut water in a glass. Now fill 1/3 of each popsicle mould with this mix. Freeze the moulds for 2 hours. The first layer will set by then. Now fill the next 1/3 of each popsicle mould with mango pulp. Freeze the moulds for 45 mins, remove & insert the ice cream sticks or popsicle sticks in the centre of each mould. Again freeze for 2 hours. Finally, remove from the freezer & fill the last 1/3 of the mould with the same coconut-Roohafza mixture & freeze for 2 hours. That’s it! To release the Popsicles from their moulds, dip them in some water for 2-3 mins & carefully pull them out using the ice cream sticks ๐Ÿ˜๐Ÿ˜ Enjoy your Popsicles before they melt!!๐Ÿ˜œ

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The combined flavour of rosy coconut water & mango is just too summery! We loved them..!! Even my hubby who isn’t too fond of them, had an entire Popsicle & said he liked the flavours! Yippie! ๐Ÿ˜š So, do try them..!

Love,

Shreya๐Ÿ’“

Chewy Butter Biscuits (Eggless)

Butter biscuits are my first memory of proper bakery biscuit. Not the one that comes out of a packet ๐Ÿ˜‰ My mom used to pick these from a bakery somewhere..I don’t remember where!? But the flavour was so rich and morish๐Ÿ˜›ย 
Easy to whip up, these make for the perfect, functional everyday biscuits – crumbly, mildly sweet and slightly chewy,ย 5 everyday ingredients and you are sorted! ๐Ÿ‘๐Ÿ‘ Though buttery, they don’t leave a greasy aftertaste. In fact, quiet the opposite I must say! ๐Ÿ˜€ and a major plus – no eggs! What’s not to love.
This recipe comes from an old recipe cutting my mom had in her file…& she gave it to me last year & I had tried it straight away but was a bit unsatisfied with the texture. So made a few changes, got help from my beloved cookie cookbook by Kate Shirazi… and voilร ! The new, upgraded recipe worked well.

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I don’t think making any biscuit could be easier than these. The recipe goes like this…

Yield: 12 – 14 biscuits

Equipments: a large mixing bowl, a baking tray, parchment paper, cooling rack, measuring cups/ spoons, a rolling pin, a fork.

Ingredients:

1 cup APF (Maida)

4 1/2 tbsp unsalted butter (if you’re using salted butter then adjust the sugar)

7 tbsp castor sugar (increase by 1 tsp if you’re using salted butter)

1 levelled tsp baking pwd

a little milk

Method:

Preheat the oven to 190’C and line a baking tray with parchment paper. Set aside.

Place all the dry ingredients in the bowl and give them a mix. Then add the butter (not melted, but at room temperature) and rub with your fingertips until you have a consistency of fine breadcrumbs. Add enough milk, a teaspoon at a time, until you have a firm dough (I used 1-2 tsp). There is no need to chill this dough, however one can keep it in the refrigerator for a couple of days in case you make it in advance.

Now, use some flour to dust your palms and make small equal sized balls using the dough and place them on the prepared baking sheet at some distance from one another as they will spread a little. Use a fork to prod each ball a couple of times. Bake these for 12-15 mins until golden. Transfer the biscuits on a cooling rack. That’s it ๐Ÿ˜‰ store these in an airtight container and they will keep well up to 4-5 days.

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I prefer making these in small batches as they are so quick and taste lovely when fresh out of the oven, just a tip!

Love,

Shreya ๐Ÿ’—

Cinnamon Cupcakes with Nutella Frosting

I absolutely love cupcakes! They look so pretty…and cheer everyone up! ๐Ÿฆ๐Ÿ˜‹ and easy to whip up for any occasion ๐Ÿ˜ I don’t believe anyone has ever said ‘no’ to a cupcake ๐Ÿ’“
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I baked these today to welcome my hubby who had been travelling for a few days…I had asked when he was leaving..what he’d like when he was back? Cupcakes! He said ‘cupcakes’ ๐Ÿ˜š ๐Ÿ˜š I know he meant my Nutella Filled Mocha Cupcakesย but I meant to do something different. Easy obviously, but a different flavour….something that compliments this romantic climate…so decided on some warm Cinnamon ๐Ÿ˜˜ Besides, I remember he was so happy when I had made some Instant Doodh Pedaย to welcome him home the last time he was travelling a few days ago!

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Frosting! I really wanted some frosting on these cupcakes but I am not good at icing/ frosting. Fact be told, have never even tried…someday maybe ๐Ÿ˜€ Hence, kept it very simple and old-school. I used some Nutella, keeping in mind my hubby’s love for it, and used the easiest frosting technique ever…simply smothering!!! Grab a butter knife..dip it in some Nutella and spread it on the top of the cupcakes! Full of flavour and so simple ๐Ÿ˜œ and completely approved by my hubby! Happy me! ๐Ÿ‘ ๐Ÿ’ƒ

Lets get to know the recipe,…and it’s eggless!

Yield: 24 mini cupcakes / 12-13 regular cupcakes

Equipment: an electric whipper (optional, use a wired whisk otherwise), measuring spoons/cups, a mixing bowl, cupcakes moulds/tray, cupcake liners, a butter knife, a tablespoon, a wooden spatula, a sieve.

Ingredients:

For the Cupcakes:

2 cups APF (maida)

120 gms softened butter

1+1/2 cups castor sugar

1 tsp vanilla extract

1 tsp cinnamon pwd

1 tbsp baking pwd

1 cup yogurt (at room temp)

1/2 cup milk (at room temp)

For the Frosting:

1/2 cup Nutella ๐Ÿ˜€

Method:

For the cupcakes:

Pre-heat the oven @ 180’C and line the cupcake tray with paper liners (skip if using silicon moulds) before you start prepping the batter for the cupcakes.

In the mixing bowl, add the softened butter and sugar. Cream these together until light and fluffy using an electric whipper (you can use a wooden spatula to do this step manually too, it will take about 15 mins to get a fluffy and light consistency). Add the yogurt and mix well. Next add the vanilla essence and the milk. Mix again so that its a smooth mixture. Next, sieve in the flour, cinnamon pwd and baking pwd into this mixture. Fold everything together gently using a wooden spatula. Your batter is ready. Pour 1 tbsp of the batter into each lined mould for mini cupcakes (pour 2 tbsp if making regular cupcakes), basically the mould should be just 2/3 full, leaving some room for rising and getting a even cupcake.

Bake the mini cupcakes for approx 20 mins @ 180’C and the regular cupcakes for 25-30 mins @ 180’C. Once done, let these cupcakes cool for 30 mins on a cooling rack. You can serve them without the frosting as well ๐Ÿ˜Š

For the frosting:

Simply take some Nutella on the butter knife and spread it on the cupcakes generously! That’s it! You can sprinkle some sugar balls, etc for brightening these beauties…I have used some ๐Ÿ˜‰

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Enjoy these…you’ll keep wanting more!

Love,

Shreya ๐Ÿ’—

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