Tag: kid friendly recipes

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe is delicious, aromatic and absolutely irresistible! This dish is a staple from Punjab but loved by everyone. It has such a rustic appeal and the textures are definitely so earthy and wholesome. This is truly something which you have to try at least once in your life. 🙂

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe is a very common preparation in most homes but I wanted to share my version which I’ve learnt from my Mom. This is the most delicious version that I’ve ever eaten by far. This recipe is to be savored and revisited time and again! I’ve had guests who love it, my hubby’s colleagues rave about it and my own Mom’s given it a 10 on 10 score when I made it the last time she was visiting us!! It means I’ve nailed it!!

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe would be incomplete without the quintessential Makki ki roti a.k.a maize flour flat breads. It is gluten free, fibrous and has the most earthy aroma. The flavor is deliciously bland that it is what you need to mop up that creamy, aromatic saag!

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe seems a tad involved to begin with but the procedure is very straight forward. The dough for the roti is difficult to roll out as it is made with GF flour and I do not add whole wheat flour or all purpose flour to bind it. I use a small and easy trick my Mom suggested to make the rotis perfectly round every time. It does work like a charm each time 🙂

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Let us see the stepwise recipe here.

For the saag –
Clean, wash and pressure cook the spinach, Sarson ka saag (mustard greens) and the bathua (Chenopodium album) together for 2-3 whistles.
Let the pressure release on it’s own and the let the greens cool down completely.
Once they are cool enough, puree the greens along with the green chilies. Set this puree aside.
Heat mustard oil in a large wok. Let it smoke and then turn off the flame for a minute. Turn on the flame again and add asafoetida (hing). Let it crackle.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next, add the chopped onions and sauté it until it’s golden brown. Then add the ginger-garlic paste.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Let these cook together until the raw smell of ginger-garlic paste goes away. Then add the chopped tomatoes along with red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix and cook until the oil separates from them.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next, the garam masala powder goes in. Cook for about 5 minutes.


After that, add the ghee and the green puree that we had kept aside. Mix well and let it come to a gentle boil. Then cover the wok and let it cook on low flame for 10 minutes.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next add the butter and lemon juice. Turn off the flame. The saag is done.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

For the makke ki roti
In a large mixing bowl, add the flour and salt. Mix Well.

Add boiling hot water and cover the bowl with a lid for 10 minutes.

Then knead the dough adding more water if needed. Use some ghee or oil to smoothen the dough.

This is a gluten free dough so it will keep breaking. Keep the dough aside for 10 minutes before rolling the rotis.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Spread a large parchment paper/ butter paper. Keep a ball of the dough on this paper, cover with another sheet of parchment or butter paper. Roll gently with a rolling pin. Do not roll the roti too thin.

Keep a griddle/ tava ready on medium flame. Set the rolled roti on the hot griddle with the help of the parchment paper.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Let the roti cook well on one side, then flip gently and cook on the other side too.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Then place the cooked roti on direct flame and allow the roti to puff up. Remove from the flame and apple butter or ghee. Serve these rotis piping hot with Sarson ka saag.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
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Sarson Ka Saag aur Makke ki Roti

Rustic Mustard Greens are slow cooked until they turn creamy and aromatic, taste best when paired with gluten free Corn Meal flatbreads. Typically from Punjabi cuisine, this combination is a quintessential winter delight! 

Course Main Course
Cuisine Indian, Punjabi
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

Sarson ka Saag

  • 1.5 cups mustard greens, washed sarson ka saag
  • 1.5 cups spinach greens, washed palak ka saag
  • 1 cup Chenopodium album, washed bathua ka saag
  • salt to taste
  • 2 cups plain water to pressure cook
  • 4 tbsp mustard oil
  • a pinch of asafoetida hing
  • 1/2 cup onions, finely chopped
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3/4 tsp garam masala
  • 2 tbsp ghee clarified butter
  • 2 tbsp butter
  • juice of half a lemon

Makke Ki Roti

  • 3 cups makke ka atta corn meal
  • 2 cups boiling water
  • salt to taste
  • butter/ ghee as needed

Instructions

Sarson Ka Saag

  1. Clean, wash and pressure cook the spinach, Sarson ka saag (mustard greens) and the bathua (Chenopodium album) together for 2-3 whistles.

  2. Let the pressure release on it's own and the let the greens cool down completely.

  3. Once they are cool enough, puree the greens along with the green chilies. Set this puree aside.

  4. Heat mustard oil in a large wok. Let it smoke and then turn off the flame for a minute. Turn on the flame again and add asafoetida (hing). Let it crackle.

  5. Next, add the chopped onions and sauté it until it's golden brown. Then add the ginger-garlic paste.

  6. Let these cook together until the raw smell of ginger-garlic paste goes away. Then add the chopped tomatoes along with red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix and cook until the oil separates from them.

  7. Next, the garam masala powder goes in. Cook for about 5 minutes.

  8. After that, add the ghee and the green puree that we had kept aside. Mix well and let it come to a gentle boil. Then cover the wok and let it cook on low flame for 10 minutes.

  9. Next add the butter and lemon juice. Turn off the flame. The saag is done.

Makke Ki Roti

  1. In a large mixing bowl, add the flour and salt. Mix Well.

  2. Add boiling hot water and cover the bowl with a lid for 10 minutes.

  3. Then knead the dough adding more water if needed. Use some ghee or oil to smoothen the dough.

  4. This is a gluten free dough so it will keep breaking. Keep the dough aside for 10 minutes before rolling the rotis.

  5. Spread a large parchment paper/ butter paper. Keep a ball of the dough on this paper, cover with another sheet of parchment or butter paper. Roll gently with a rolling pin. Do not roll the roti too thin.

  6. Keep a griddle/ tava ready on medium flame. Set the rolled roti on the hot griddle with the help of the parchment paper.

  7. Let the roti cook well on one side, then flip gently and cook on the other side too.

  8. Then place the cooked roti on direct flame and allow the roti to puff up. Remove from the flame and apple butter or ghee. Serve these rotis piping hot with Sarson ka saag.

Love,
Shreya 🙂

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Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

 

Vegetable Poha Idli | Red Coconut Chutney

Vegetable Poha Idli | Red Coconut Chutney is a delicious and easy to make breakfast or lunch box combo. These Idlis are light, fluffy and instant, perfect for a filling and nutritious brunch too. The flavorsome red coconut chutney/ coconut dip goes so well with these Idlis and any variant of dosa or wada. 

I’ve used some freshly chopped veggies in the batter for the Vegetable Poha Idli as it makes it more filling and that’s a great way to sneak in veggies in our meals. You can add any veggies of your choice here. Or you can simply keep them plain, sans any veggies and they will still taste really good!

Vegetable Poha Idli | Red Coconut Chutney

As I was saying that these are deliciously fluffy and they melt in the mouth. I have enjoyed them with just some Udupi style tiffin sambhar too and they tasted heavenly!! You can see the texture here, it is soft and the Poha (flattened rice) gives these Idlis the most beautiful pearly white color. I will confess, I love pristine white Idlis. They always look more scrumptious to me than the paler ones. Besides, adding these veggies gives them a very pretty look too, specks of green and orange and some of the mustard seeds peeping from within each Idli makes them attractive for kids too! 🙂 I usually use recipes off YouTube for these idlis but this time around I have tried my friend Gloria’s recipe, who blogs at Pepper, Chilli and Vanilla and I can swear by her recipes! As expected these idlis turned out just as I wanted them, though her version doesn’t include veggies but it’s a killer recipe! 🙂

Vegetable Poha Idli | Red Coconut Chutney

Vegetable Poha Idli | Red Coconut Chutney tastes equally delicious with a podi  (lentil and spice powder) mixed with a bit of oil, it is quite spicy though, so I have enjoyed my Idlis with a generous serving of Red coconut chutney. It is mildly spicy but has the most amazing flavor.

Vegetable Poha Idli | Red Coconut Chutney

Vegetable Poha Idli is best enjoyed when it is fresh. We prefer to consume it within 3-4 hours. The batter is instant, non fermented and making these takes hardly any time. You can also serve them with my Udupi Style White Coconut chutney or Classic Green Coconut chutney.

Also try
Instant Oat and vegetable Idli
Instant Rawa Idli
Udupi Style Idli 

Vegetable Poha Idli | Red Coconut Chutney

Let us quickly see the recipe for Vegetable Poha Idli | Red Coconut Chutney. 

For the Idli Batter

Rinse and soak Poha with 1/2 cup of curd for 15 minutes or till they turn soft.

Vegetable Poha Idli | Red Coconut Chutney

Then mash these two together until smooth.

Next add the fine rawa, the remaining 1/2 cup of curd and water as needed to the mashed  Poha and curd.

Vegetable Poha Idli | Red Coconut Chutney

Again allow the batter to rest for another 10 minutes. Add more water if necessary to adjust the consistency of the batter.

Vegetable Poha Idli | Red Coconut Chutney

Season with some salt.

Add chopped carrots and capsicum. Mix well.

For the tempering

Heat oil in a small pan, add hing (asafoetida), curry leaves, mustard seeds, split white lentils. Let them crackle for a minute.

Add this tempering to the ready batter and mix well.

Steaming

Add baking soda just before steaming the Idlis.

Brush the Idli plates with oil and pour the batter immediately and steam the Idlis for 10-12 minutes on medium flame.

Once the Idlis are steamed, rest them for a few minutes before unmolding.

Serve them hot with chutney and sambhar.

For the Red Chutney

Grind together grated coconut, dry red chilies, garlic cloves, salt and some water to make a smooth paste.

Temper –

Heat oil in a small wok, add curry leaves, mustard seeds and some (hing) asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.

Vegetable Poha Idli | Red Coconut Chutney

Vegetable Poha Idli | Red Coconut Chutney
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Vegetable Poha Idli | Red Coconut Chutney

Delicious, instant and no ferment Idli is a great breakfast or brunch option. Paired it with some lipsmacking red coconut chutney, these Idlis are loved by everybody! 

Course Breakfast, Brunch, Lunch Box
Cuisine Indian, South Indian
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 persons
Author Shreya Ashish Tiwari

Ingredients

Vegetable Poha Idli -

  • 1/2 cup Thick Poha flattened rice
  • 3/4 cup fine semolina chiroti rawa
  • 1 cup yogurt
  • a pinch or two of baking soda
  • salt to taste
  • oil to grease the Idli plates as needed
  • 2 tbsp finely chopped carrots
  • 2 tbsp finely chopped capsicum

Tempering -

  • 2 tbsp oil
  • 1/4 tsp mustard seeds
  • a pinch of asafoetida hing
  • a sprig of fresh curry leaves
  • 1 tsp split white lentils dhooli urad dal

For the Red Chutney -

  • 1 cup freshly grated coconut
  • 7-8 nos. whole red chillies
  • 4-5 cloves garlic
  • salt to taste
  • water as needed

Temper -

  • 1 tbsp oil
  • a few fresh curry leaves
  • 1/4 tsp mustard seeds
  • a pinch of asafoetida hing

Instructions

For the Idli Batter -

  1. Rinse and soak Poha with 1/2 cup of curd for 15 minutes or till they turn soft.

  2. Then mash these two together until smooth.

  3. Next add the fine rawa, the remaining 1/2 cup of curd and water as needed to the mashed Poha and curd.

  4. Again allow the batter to rest for another 10 minutes. Add more water if necessary to adjust the consistency of the batter.

  5. Season with some salt.

  6. Add chopped carrots and capsicum. Mix well.

For the tempering -

  1. Heat oil in a small pan, add hing (asafoetida), curry leaves, mustard seeds, split white lentils. Let them crackle

    Add this tempering to the ready batter and mix well.

  2. Add this tempering to the ready batter and mix well.

Steaming -

  1. Add baking soda just before steaming the Idlis.

  2. Brush the Idli plates with oil and pour the batter immediately and steam the Idlis for 10-12 minutes on medium flame.

  3. Once the Idlis are steamed, rest them for a few minutes before unmolding. Serve them hot with chutney and sambhar.

For the Red Chutney -

  1. Grind together grated coconut, dry red chilies, garlic cloves, salt and some water to make a smooth paste.

Temper -

  1. Heat oil in a small wok, add curry leaves, mustard seeds and some (hing) asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.


Recipe Notes

You can use eno (fruit salt)in place of baking soda.
Adding veggies is optional.
Use a day old home made yogurt as it has a slightly tangy taste. 
If you wont steam the idlis immediately, then add salt and baking soda to the batter just before steaming the Idlis. 

Love,
Shreya 🙂

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Vegetable Poha Idli | Red Coconut Chutney

Adapted from here.

Vegan Pumpkin Soup | 30 minute recipe

 There is a bit of a nip in the air and I’m craving soups. All kinds of warm, comforting, love in a bowl kinda soups! My go to Vegan Pumpkin Soup | 30 minute recipe is everything that you need when you want that hug in mug kind of meal. It is hearty, it is super filling, it is lip-smacking yummy and it takes all of 30 minutes to put together! And not to forget, it is vegan and gluten free! 

Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe is one of the many ways to make a pumpkin soup. And let me tell you, this soups takes 30 minutes given that the pumpkin is all cleaned and chopped! I must confess the peeling and chopping part for the pumpkin can be a bit tedious. But you could have some cleaned and diced, tucked away in the freezer for quick meals like these!!

Vegan Pumpkin Soup | 30 minute recipe

I must confess how quickly does a pumpkin cook!! I mean, yes I cook Indian style curried pumpkin often and that too comes together in minutes but for a soup too, pumpkin just literally melts in the pot!! I have been making this Vegan Pumpkin Soup | 30 minute recipe for over 2-3 years and it still surprises me when it cooks so quickly! Once it has cooked well, all it needs is blending. Though you could use a hand blender, I prefer putting it in a large blender jar and giving it all a quick whiz. I steer clear of the hand blenders because I may or may not have had a real hand blender driven disaster in my kitchen!! Anyways, use whatever comes naturally to you.. 🙂

Also, If you love soups as much as I do, try these..

Vegan Mexican Vegetable Soup
Asian Manchow Soup 

So, let us get on with today’s recipe. This one super quick and fuss-free!

In a large pan, add olive oil.

Once the oil heats up, add roughly chopped ginger and garlic. Sauté for a minute.
Vegan Pumpkin Soup | 30 minute recipe

Next, add the chopped onions. Sauté until the onions turn translucent. Then add turmeric powder and cayenne pepper.
Vegan Pumpkin Soup | 30 minute recipe

Next, add the chopped pumpkin, season with salt. Add cumin powder as well. Mix well.
Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe

Cook for about 1 minute. Then add coconut cream/ milk and freshly cracked black pepper.
Vegan Pumpkin Soup | 30 minute recipe

Add the vegetable stock next and give everything a good stir.
Vegan Pumpkin Soup | 30 minute recipe

Cover and cook for 8-10 minutes. Turn off the flame once the pumpkin turns soft and mushy.
Vegan Pumpkin Soup | 30 minute recipe

Cool the mixture for 5 minutes and then blend it until smooth and creamy.
Vegan Pumpkin Soup | 30 minute recipe

Serve it piping hot with suggested toppings.

Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe
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Vegan Pumpkin Soup | 30 minute recipe

Delicious and heart warming, this Vegan and GF Pumpkin soup has all the Autumn feels and is perfect for a wholesome meal in 30 minutes. 

Course Appetizer, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 2 cup chopped pumpkin
  • 2 tbsp olive oil
  • 1 tbsp garlic roughly chopped
  • 1 tsp ginger roughly chopped
  • salt to taste
  • freshly cracked black pepper to taste
  • 1/4 cup chopped onions
  • 1/2 tsp cumin powder
  • 1/2 tsp cayenne pepper or red chilly powder
  • 1/2 tsp turmeric powder
  • 3 tbsp coconut cream or 1/4 cup coconut milk
  • 2 cup vegetable stock or warm water
  • toasted pumpkin seeds, coconut cream, chopped birds eye red chilly, fresh parsley, glutenfree croutons as suggested toppings

Instructions

  1. In a large pan, add olive oil.

  2. Once the oil heats up, add roughly chopped ginger and garlic. Sauté for a minute.

  3. Next, add the chopped onions. Sauté until the onions turn translucent. Then add turmeric powder and cayenne pepper.

  4. Next, add the chopped pumpkin, season with salt. Add cumin powder as well. Mix well.

  5. Cook for about 1 minute. Then add coconut cream/ milk and freshly cracked black pepper.

  6. Add the vegetable stock next and give everything a good stir.

  7. Cover and cook for 8-10 minutes. Turn off the flame once the pumpkin turns soft and mushy.

  8. Cool the mixture for 5 minutes and then blend it until smooth and creamy.

  9. Serve it piping hot with suggested toppings.


Recipe Notes

you can use GF bread to make the croutons and enjoy a complete Vegan + GF meal. 

Love,
Shreya

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Vegan Pumpkin Soup | 30 minute recipe

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan are packed sweet and fruity peppers, lots carrots and other fresh, summer veggies. These rolls are served with the most delicious Peanut Sauce. This is a lovely vegan and gluten free appetizer or probably can be served as a salad. I even enjoy this combo as a light meal and it is super filling!

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan are packed with the freshest summer produce and the colorful veggies make for a fun meal!! Prepping for these rolls is one of the easiest meal preps you could do in minutes. This combo takes me just 15 minutes from start to finish. They are so loaded with flavors and textures that one could get addicted!

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan are vegan and GF. I prefer them vegan however, you could add some shredded chicken or a wee bit of steamed shrimps or any fish of your choice. One could improvise depending on their dietary preferences. If you want, you could even add some avocados along with the veggies, I haven’t because the husband is not a fan! Lol! I have made these rolls a few times and I’m hooked!

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan makes me want to indulge in more veggie based meals. The colors and the crunchy textures are absolutely yummy! Even kids could really love them because of the fun colors and the peanut sauce! Yes, the sauce is for the wins! It is just too good, you will want to pair this sauce with just about anything!!

The sauce goes well with my baked spring rolls (vegan) too. Although I serve them with my home made Vegan Schezwan Sauce .

A few tips before we get on with the recipe.
Use fresh produce. Even if meal prepping, use the julienned veggies within a day. Else they will loose all the crunchiness.
These rolls are best eaten fresh. They stay fresh for about 30-45 minutes.
The Peanut sauce stays fresh for 2 days in the refrigerator in an airtight container.

Let us begin.
Take some warm water in large plate before we begin stuffing and rolling the wrappers.
Dip a spring roll wrapper in the warm on the plate for just 10 seconds. Lay this wrapper on a dry cutting board or plate.
Arrange the veggies in the center of the paper.
Fold the bottom half of the wrapper over the filling and fold in the sides and continue to roll until it is all rolled together.
Continue until all the wrappers and fillings are used up.
Cut the spring rolls in half and place them in a plate cut side up.

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Whisk together all the ingredients for the peanut sauce.
Serve the sauce with the fresh rolls.

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

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Rainbow Veggie Spring Rolls with Peanut Sauce | V&GF

Rainbow Veggie Spring Rolls with Peanut Sauce are packed with fruity peppers, carrots and many other fresh veggies and taste absolutely with the Peanut Sauce. 

Course Appetizer, Main Course, Salad, Side Dish
Cuisine Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 persons
Author Shreya Ashish Tiwari

Ingredients

For the Rolls

  • 10 nos. rice paper roll wrappers
  • 1 no. red bell pepper, julienned
  • 1 no. yellow bell pepper, julienned
  • 1 no. carrot, julienned
  • 1 no. small cucumber, julienned
  • 1 cup red cabbage, finely julienned

For the Peanut sauce

  • 1/4 cup peanut butter
  • 1/4 cup sesame oil
  • juice of 1 big lemon
  • 2 tsp vinegar
  • 1 tsp garlic powder

Instructions

For the Rolls

  1. Take some warm water in large plate before we begin stuffing and rolling the wrappers.

  2. Dip a spring roll wrapper in the warm on the plate for just 10 seconds. Lay this wrapper on a dry cutting board or plate.

  3. Arrange the veggies in the center of the paper. 

  4. Fold the bottom half of the wrapper over the filling and fold in the sides and continue to roll until it is all rolled together. 

  5. Continue until all the wrappers and fillings are used up.

  6. Cut the spring rolls in half and place them in a plate cut side up. 

For the Peanut sauce

  1. Whisk together all the ingredients for the peanut sauce.

  2. Serve the sauce with the fresh rolls. 

Love,
Shreya

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Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Adapted from the Nutritionist Reviews

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake is a soft, moist and super light. This is an old fashioned cake which tastes really good! It makes for a beautiful tea time cake. 🙂 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake can be made with or without eggs. I wanted to try the eggless version for the longest time. I was always intrigued with the idea of using boiling hot milk for making the cake batter. And I must admit, it is indeed one of the most beautiful cakes that I’ve baked in the recent times. It is a recipe I will definitely keep revisiting. My hubby like it as well, he described it as light and extremely spongy. 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake has a really lovely texture even though this version doesn’t have eggs. The hot milk along with yogurt has made it so spongy. I am so glad I tried this recipe that I found on a YouTube, but made a couple of changes and it turned out very well.

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake stayed fresh for a good 2 days. I kept it very simple, however you could dust it with some icing sugar or serve it along with seasonal fruits and cream. Turn a simple tea time cake into a classy dessert fit for parties and birthdays 🙂

Egg free Hot Milk Cake | How to make Hot Milk Cake

Anyways, let us get on with the recipe.

Preheat the oven at 180’c for 10-15 minutes.

In a pan, heat milk. Once it starts to boil, add butter.

Bring them to a boil and let the butter melt completely into the milk.
Egg free Hot Milk Cake | How to make Hot Milk Cake

In a mixing bowl, whisk yogurt. Then add castor sugar and whisk again.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Sieve all purpose flour, baking powder, baking soda and a pinch of salt into the yogurt.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Whisk the dry ingredients with the yogurt.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Pour the ready batter into a 7″ parchment lined square tin or a 7″loaf pan.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Bake it for 40 minutes at 180’c. Once the cake is baked, cool it for about an hour before unmolding.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Slice the cake once it cools down completely.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake
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Egg free Hot Milk Cake

Hot Milk Cake is a soft, moist and super light. This is an old fashioned cake which tastes really good! It makes for a beautiful tea time cake.
Course Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 1 cup milk
  • 1/4 cup butter unsalted
  • 1/4 cup yogurt
  • 1 tsp vanilla extract
  • 1+1/4 cup castor sugar
  • 1+1/2 cup All purpose flour maida
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • a pinch of salt

Instructions

  1. Preheat the oven at 180'c for 10-15 minutes.

  2. In a pan, heat milk. Once it starts to boil, add butter. 

  3. Bring them to a boil and let the butter melt completely into the milk. 

  4. In a mixing bowl, whisk yogurt. Then add castor sugar and whisk again.

  5. Sieve all purpose flour, baking powder, baking soda and a pinch of salt into the yogurt.

  6. Whisk the dry ingredients with the yogurt.

  7. Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients. 

  8. Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients. 

  9.  Pour the ready batter into a 7" parchment lined square tin or a 7"loaf pan. 

  10.  Bake it for 40 minutes at 180'c. Once the cake is baked, cool it for about an hour before unmolding.

  11. Slice the cake once it cools down completely.

Love,
Shreya.

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Egg free Hot Milk Cake | How to make Hot Milk Cake

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies are the most famous cookies in India. They are popular for their signature melt in the mouth, airy texture and an earthy cardamom flavor. They can be made at home using everyday pantry essentials 🙂 

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies are typically made with all purpose flour, semolina, ghee or clarified butter, gram flour and some cardamom for that heady aroma. One will come across various recipes for these Nankhatai | Egg free Indian Shortbread Cookies and each recipe is perfect in their own way. I have a recipe here which I’ve used many times over and it never disappointed me.

Nankhatai | Egg free Indian Shortbread Cookies have turned out perfect each time, they are beautifully white and perfectly melt in the mouth. We have to in keep in mind that these cookies won’t turn out perfect if we were to skimp on the ghee. It is the ghee that makes them so delicate and delicious. The next most important thing we have to ensure is to bake them right so that they look pretty and not brown or golden.

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies may be made with gram flour too but this recipe here doesn’t have any. Also, Nankhatai | Egg free Indian Shortbread Cookies do not call for any rising agents. This recipe has no baking soda or baking powder. If you personally feel the need to add any, feel free to do that. I’ll include tips on that as well. 🙂

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies has a soft, crumbly texture and as you can see in the picture, it is perfect. It doesn’t have any raising agents and yet the texture is lovely. This is because the proportions are correct and the dough for the cookie was soft as opposed to dry and crumbly. One more thing which I love about Nankhatai | Egg free Indian Shortbread Cookies is that the dough does not need chilling. We need to make the dough and simply bake these beauties.

Let us make some Nankhatai | Egg free Indian Shortbread Cookies.

Preheat the oven @170’c. Line a baking tray with parchment.

Sieve together all purpose flour, semolina, powdered sugar and cardamom powder in a large mixing bowl.

Add ghee/ clarified butter one tablespoon at a time and start making a dough using your hands.

I used all of the 9 tablespoons of ghee. You may need slightly more or less depending on the climate and the absorption capacity of the flour used.

The dough should be very smooth and soft. If it crumbles easily, it means it needs a little more ghee/ clarified butter.

Once the dough is ready, make small lemon sized, smooth balls and flatten them slightly.

You can garnish each cookie with some dry fruits, etc.

Nankhatai | Egg free Indian Shortbread Cookies

Bake these @ 170’c for 15 minutes. The bake time would differ depending on your oven too. But the cookies must remain white and not turn golden or darker.

Once they are baked, let them cool on cooling racks for an hour at least because they will crisp up.

Nankhatai | Egg free Indian Shortbread Cookies

Once they have cooled completely, store them in airtight jars. They keep fresh for 3-4 days.

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Nankhatai | Egg free Indian Shortbread Cookies

Light, delicious and melt in the mouth Indian cookies are perfect to pair with cup of tea or coffee. 

Course Tea Time
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cookies
Author Shreya Ashish Tiwari

Ingredients

  • 100 gms all purpose flour maida
  • 10 gms fine semolina
  • 9 tbsp ghee clarified butter
  • 1/4 tsp cardamom powder
  • 1/2 cup powdered sugar

Instructions

  1. Preheat the oven @170'c. Line a baking tray with parchment.


  2. Sieve together all purpose flour, semolina, powdered sugar and cardamom powder in a large mixing bowl.

  3. Add ghee/ clarified butter one tablespoon at a time and start making a dough using your hands.

  4. I used all of the 9 tablespoons of ghee. You may need slightly more or less depending on the climate and the absorption capacity of the flour used. 

  5. The dough should be very smooth and soft. If it crumbles easily, it means it needs a little more ghee/ clarified butter.

  6. Once the dough is ready, make small lemon sized, smooth balls and flatten them slightly.

  7. You can garnish each cookie with some dry fruits, etc.

  8. Bake these @ 170'c for 15 minutes. The bake time would differ depending on your oven too. But the cookies must remain white and not turn golden or darker.

  9. Once they are baked, let them cool on cooling racks for an hour at least because they will crisp up.

  10. Once they have cooled completely, store them in airtight jars. They keep fresh for 3-4 days.

Love,
Shreya

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Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

 

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe is vegan, very delicious and one of the most popular Indo Chinese dishes one can find in restaurants and cafes. It’s quite spicy and has a ton of flavor which makes it so appetizing. I am sharing the recipe for veg Manchurian in gravy today.  🙂

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe is nearly everyone’s favorite whether they are non vegetarians or pure vegetarians! I guess it has a lot to do with the flavor bomb that is this dish. This Indo Chinese dish is loaded with ginger, garlic, etc. which add so much aroma and pungency to the overall preparation.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe has these little deep fried balls made with mix vegetables and some aromatics. These little balls are actually super addictive on their own and I do indulge in chomping on a few before adding them to the gravy 😉 Lol!! These balls are absolutely delicious, no need for some sauce or anything. Besides, making them is really easy and straightforward.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe,Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe tastes the best when paired with this super easy and my go to recipe for Veg Fried Rice which is vegan and gluten free. It is a match made in heaven, well in the Indo Chinese heaven actually, but it is what it is! I can practically live on this combo forever!

Anyways, coming to that delicious, tangy gravy – it is super simple! Not the kind of gravy where you spend hours by the stove. It is the instant kind and the most addictive kind! The little fried veggie balls soak up the gravy so well and become kind of saucy. Bite into one of the bliss balls with some rice, oh it is food coma! A kind of coma most of us love. This gravy Manchurian also goes so well with my vegan + gf Veg Schezwan Noodles. Try this, you wont regret it 😉

To be honest, this combination of Manchurian and noodles has been a favorite since college days. I’d always order for this if eating out with friends and I’d never tire of it. Like never!

Anyways, let’s get cooking.

For the veg balls:
Squeeze the water from the shredded cabbage until it’s dry. To that, add the other veggies.

Add the corn flour and the APF. Season with salt and pepper.

Add the soya sauce, ginger garlic paste next and mix well until everything comes together to make a moist dough.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Make lemon sized balls and set them aside.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Heat sufficient oil in a wok. Once it is hot, reduce the flame to medium and fry the veg balls until golden brown and crispy.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Do not fry them on high flame as they will remain undercooked from within.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Set them aside while we make the gravy.

For the gravy:

Heat oil in a wok. Once it nice and hot, add chopped spring onion whites, ginger and garlic. Stir them for 1-2 minutes.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Next, add the chopped capsicum, red chili sauce, vinegar and soya sauce. Mix well.

Cook for 2-3 minutes.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Add the corn flour and water slurry next. Stir well and ensure there are no lumps. Season with salt and pepper to taste. Mix well and let the gravy come to a boil.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Once it has come to a boil and thickened, add the fried veggie balls and mix well.

Garnish with spring onion greens and serve hot.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 -10 lemon sized vg balls

Veg Manchurian is delicious and so easy to make. Pair it with some fried rice or noodles and make a complete meal of it!!

Ingredients

    For the veg balls:
  • 1/4 cup each of shredded cabbage, chopped capsicum and shredded carrots
  • 3 tbsp. all purpose flour
  • 3 tbsp. corn flour
  • salt and pepper to taste
  • 1 tbsp. ginger garlic paste
  • 1 tsp. soy sauce
  • oil to fry
  • For the gravy:
  • 2 tbsp. oil
  • 1 tsp. each of chopped ginger and garlic
  • 2 tbsp. chopped spring onion whites
  • 2 tbsp. chopped capsicum
  • 1 tbsp. red chili sauce
  • 1 tbsp. soy sauce
  • 1/2 tbsp. vinegar
  • salt and pepper to taste
  • 2 tbsp. corn flour mixed with 1/2 cup water to make a slurry
  • 1 tbsp. chopped spring onion greens to garnish

Instructions

    For the veg balls:
  1. Squeeze the water from the shredded cabbage until it's dry. To that, add the other veggies.
  2. Add the corn flour and the APF. Season with salt and pepper.
  3. Add the soya sauce, ginger garlic paste next and mix well until everything comes together to make a moist dough.
  4. Make lemon sized balls and set them aside.
  5. Heat sufficient oil in a wok. Once it is hot, reduce the flame to medium and fry the veg balls until golden brown and crispy.
  6. Do not fry them on high flame as they will remain undercooked from within.
  7. Set them aside while we make the gravy.
  8. For the gravy:
  9. Heat oil in a wok. Once it nice and hot, add chopped spring onion whites, ginger and garlic. Stir them for 1-2 minutes.
  10. Next, add the chopped capsicum, red chili sauce, vinegar and soya sauce. Mix well.
  11. Cook for 2-3 minutes.
  12. Add the corn flour and water slurry next. Stir well and ensure there are no lumps. Season with salt and pepper to taste. Mix well and let the gravy come to a boil.
  13. Once it has come to a boil and thickened, add the fried veggie balls and mix well.
  14. Garnish with spring onion greens and serve hot.

Notes

You can add chopped green chilies in veg balls if you wish. Tastes best when hot and fresh.

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Love,

Shreya 🙂

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Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is one of the most loved candies/ sweets on the Christmas platter! It’s nutty, sweet and absolutely melt in the mouth good! 🙂 I am sure no one can stop at one candy!! I know I can’t, lol! 

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe looks so pretty, I am sure there is no candy more prettier! I mean, you can shape them anyway you like but using fancy silicon moulds really makes them so dainty 🙂 I have been dreaming about making them at home for a couple of years now! I never knew they are so easy to make. It’s truly a non recipe if you read the process below.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe was first shared by my friend, Gloria on her blog and I immediately fell in love with the recipe. I had bookmarked it then but somehow couldn’t get around to making these in time to blog them. I’ve always had the store bought but they not a patch on these homemade ones! The homemade marzipans are so delicious, they melt in the mouth and the aroma is amazing!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is made with just 4 ingredients! Yes, just 4 easy pantry ingredients. A bit of water and some food colors. The colors are totally optional 🙂 But the colors do make them so much more festive and celebratory!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Let’s make some No Cook, Egg free Marzipan Candies | Instant Marzipan now!!

Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Now, grind the cashews into a fine powder in batches. We don’t want to over grind them as they’ll turn into butter.

Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water).

Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans).

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Once you’ve shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

P.S.- Ours got over in 3-4 days!!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe
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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe


Course Christmas, Dessert
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Servings 62 pieces
Author Shreya Ashish Tiwari

Ingredients

  • 150 grams cashews unsalted & unroasted
  • 150 grams icing sugar
  • 4-5 drops almond extract
  • 1/4 cup water
  • 2 tbsp granulated sugar
  • colors of your choice
  • icing sugar as needed to dust the moulds

Instructions

  1. Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

  2. Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

  3. Now, grind the cashews into a fine powder in batches. We don't want to over grind them as they'll turn into butter. 

  4. Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

  5. Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract. 

  6. Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

  7. Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water). 

  8. Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky. 

  9. Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

  10. Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans). 

  11. Once you've shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

Recipe Notes

You can use almond meal/ powder in place of cashews and make the same recipe which is the authentic marzipan. 
Sifting the cashew powder and the icing sugar is very important  to achieve smooth texture for the candies. 
If you don't have moulds, make small balls of the dough and decorate with some sprinkles, etc. 

 

Love,
Shreya 🙂

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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Adapted from pepper chili and vanilla.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are originally from Austria. The name “Linzer” comes from the name of the city, Linz in Austria. This city is famous for the Linzertorte. It has a lovely, buttery yet light almond flavored pastry, filled with fruity preserves. The tart is then topped with a lattice pattern using the same pastry dough. 🙂 

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are made using the same recipe, just that they are cut out as cookies, two of these cookies are sandwiched together with some fruity jam or preserves. Also, the top cookie has small shape cut out in the right which is known as the Linzer eyes. The Linzer eyes shows off a tiny bit of the jam or the preserve inside, thus making these cookies look really dainty 🙂 (Information taken from foodreference.com)

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies can be made with or without eggs. I’ve chosen to go eggless as always, the texture of these cookies turned out amazing. The flavor of these Traditional Linzer Cookies | Egg free Linzer Cookies is very delicate as the almond flour renders the most nuttiest aroma and gives it that bite! Almond meal/ flour takes the flavor to a whole another level.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are different from the egg free shortbread bread Linzer cookies that I posted last year. They are delicious, buttery and absolutely pretty too! You guys could make those if almond meal/ flour ain’t available.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies can have any filling, though traditionally they have a raspberry or strawberry preserves/ jams. You could add some chocolate ganache, salted caramel. I have used my homemade 3 ingredient strawberry jam for these cookies.

Be sure to check out my top tips for the perfect cookies that never spread! Click here now.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Let us start with these beauties, they seem a little involved but very easy!

Combine salt, almond flour and all purpose flour in a large mixing bowl. Set it aside.

In a separate bowl, cream the butter and sugar together until just combined. You don’t need to cream them until fluffy.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add vanilla extract and almond extract, mix until combined.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add the dry flour mixture to the creamed butter mixture. Mix these together until just combined. Shape the dough and wrap it in a cling wrap.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Chill the dough in the refrigerator for a minimum of 60 minutes. You can store this dough in the freezer for about 3 weeks.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Once the dough has chilled completely, let the dough rest at room temperature for about 10 minutes.

Dust the surface with some flour, roll the dough out to a thickness of about 1/4th inch.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Use fancy cookie cutters to give them shape. Use smaller cookie cutter to make the cut outs for the Linzer eyes in half of the entire batch of the cut out cookies.

Place these cut out cookie bottoms on a parchment lined baking sheet and chill them for 15 minutes.

Place the tops with the cut out linzer eyes on a separate parchment lined baking sheet and chill them for 15 minutes too.

Pre heat the oven for 10 minutes @ 180’c.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Bake all the bottoms first for 15 minutes at 180’c. They will turn slightly golden on the edges once they are done. Next, bake the cut out tops for 12 minutes at 180’c as they have lesser surface area. They will turn slightly golden on th edges once they are done.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Once all the cookies are baked, let them sit on the hot baking trays for 10 minutes as they crisp up. Then move them on the cooling rack and let them cool down completely.

Warm the jam just the little bit. Take all the bottom cookies and spread some jam on each cookie.

Dust the tops of the cut out cookies with some icing sugar. Place the top cookies on the jam covered ones and make cookie sandwiches. Be careful not to smudge the icing sugar while making the cookie sandwiches.

They keep fresh in an airtight container for 2-3 days.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies
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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Delicious fruity jam/ preserves sandwiched between two buttery, almond shortbread cookies not only look so pretty and are absolutely scrumptious!  

Course Breakfast, Christmas, Dessert, Tea Time
Cuisine Austrian
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 10 sandwiches
Author Shreya Ashish Tiwari

Ingredients

  • 47 grams almond meal/ flour
  • 1 cup all purpose flour
  • 1/8 tsp salt
  • 1/2 cup unsalted butter, softened (110 grams)
  • 65 grams icing sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • powdered/ icing sugar to dust the cookies
  • 1/4 cup strawberry/ raspberry jam

Instructions

  1. Combine salt, almond flour and all purpose flour  in a large mixing bowl. Set it aside.


  2. In a separate bowl, cream the butter and sugar together until just combined. You don't need to cream them until fluffy.


  3. Add vanilla extract and almond extract, mix until combined.


  4. Add the dry flour mixture to the creamed butter mixture. Mix these together until just combined. Shape the dough and wrap it in a cling wrap.


  5. Chill the dough in the refrigerator for a minimum of 60 minutes. You can store this dough in the freezer for about 3 weeks.


  6. Once the dough has chilled completely, let the dough rest at room temperature for about 10 minutes.


  7. Dust the surface with some flour, roll the dough out to a thickness of about 1/4th inch.


  8. Use fancy cookie cutters to give them shape. Use smaller cookie cutter to make the cut outs for the Linzer eyes in half of the entire batch of the cut out cookies.



  9. Place these cut out cookie bottoms on a parchment lined baking sheet and chill them for 15 minutes.


  10. Place the tops with the cut out linzer eyes on a separate parchment lined baking sheet and chill them for 15 minutes too.


  11. Pre heat the oven for 10 minutes @ 180'c.


  12. Bake all the bottoms first for 15 minutes at 180'c. They will turn slightly golden on the edges once they are done. Next, bake the cut out tops for 12 minutes at 180'c as they have lesser surface area. They will turn slightly golden on th edges once they are done.


  13. Once all the cookies are baked, let them sit on the hot baking trays for 10 minutes as they crisp up. Then move them on the cooling rack and let them cool down completely.


  14. Warm the jam just the little bit. Take all the bottom cookies and spread some jam on each cookie.


  15. Dust the tops of the cut out cookies with some icing sugar. Place the top cookies on the jam covered ones and make cookie sandwiches. Be careful not to smudge the icing sugar while making the cookie sandwiches.



  16. They keep fresh in an airtight container for 2-3 days.

Love,
Shreya 🙂

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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Adapted from completely delicious

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a light, non fried snack. You can even call it a savory trail mix of sorts. It pairs well with some tea or coffee. This is very easy to make and tastes absolutely yummy! 🙂 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is super yummy. It’s so addictive, I, for one can’t seem to stop munching on this if I’ve made some of this chivda. I make a large batch thinking it will last me a week or more, but I seem to finish it within 2-3 days! I guess the only reason why I particularly love this chivda is because it barely has any oil as opposed to the store bought variants.

The store bought chivdas are a strict no for me, simply because find them oily and too salty. My Roasted Murmura Chivda Recipe | Puffed Rice Chivda on the other hand is light as air!

Roasted Murmura Chivda Recipe | Puffed Rice Chivda 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is actually a family recipe. I’ve simply followed what my Mom instructed me to go on adding to make this chivda. I’ve been eating it since I was a kid, first at my maternal granny’s place because my aunts made the best chivda ever! Then my Mom would make the same thing back home too.

So, I had to learn to make it post my marriage simply because I missed it! After I had made it a couple of times, I realized that is easier to make this than kneading a dough!

This comparison because in my initial months of cooking, some 6 and half odd years ago, I had a terrible time kneading a dough for roti or paratha! So being able to knead a decent dough became my benchmark for the first few months, lol!! Yes, I had a tough time with that. Gladly, that’s behind me now and it’s safe to say I make the best rotis ever!! My Mom and the mister, have both given their nods! Rather enthusiastically, I’d say! 😉

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda can made in many ways. Every family has a different recipe even if they differ ever so slightly!! The thing is I have reduced the additives or the munchies that can go in this chivda or trail mix. Simply because the more munchies I needed to add meant the more frying it involved. That definitely meant all the more oil!

So I stick to munchies that can be pan roasted, but if you have an air fryer then you can add any number of fryums, munchies, etc. I don’t so I refrain from going over with them.

Anyways, let’s get going then. There maybe way too many steps to be followed here but trust me, it makes the job easier. It’s a bit involved but definitely a 30-40 minute task for a week full of yumminess! 😉

Sieve the murmura/ puffed rice once.

Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted murmura/ puffed rice in a plate and set it aside.

In the same wok, dry roast peanuts until slightly brown and crunchy.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted peanuts on a plate and set them aside.

In a pan, brush some oil and roast the papads/ poppadums’ until golden.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Set the roasted papads/ poppadums’ aside too until they crisp up. Let them cool down then break them into bite sized pieces.

Now, heat the wok again and add oil.

Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.

Next add turmeric powder and curry leaves.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Let these crackle too for a few seconds.

Next, add the roasted peanuts. Mix well.

Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.

Add the papad/ poppadum pieces. Mix gently and avoid breaking them.

Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a non fried, easy to make snack for Diwali, Holi or for everyday tea time munching.

Ingredients

  • 250 gms murmura/ puffed rice
  • 1 cup peanuts (keep the skin on)
  • 3-4 papads/ poppadums''
  • 2 tbsp. oil
  • a pinch of hing/ asafoetida
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • a sprig of curry leaves
  • salt to taste
  • kala namak/ pink Himalayan salt to taste
  • 1/2 tsp chaat masala

Instructions

  1. Sieve the murmura/ puffed rice once.
  2. Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.
  3. Remove the roasted murmura/ puffed rice in a plate and set it aside.
  4. In the same wok, dry roast peanuts until slightly brown and crunchy.
  5. Remove the roasted peanuts on a plate and set them aside.
  6. In a pan, brush some oil and roast the papads/ poppadums' until golden.
  7. Set the roasted papads/ poppadums' aside too until they crisp up. Let them cool down then break them into bite sized pieces.
  8. Now, heat the wok again and add oil.
  9. Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.
  10. Next add turmeric powder and curry leaves.
  11. Let these crackle too for a few seconds.
  12. Next, add the roasted peanuts. Mix well.
  13. Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.
  14. Add the papad/ poppadum pieces. Mix gently and avoid breaking them.
  15. Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.
  16. Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Notes

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

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Love,
Shreya 🙂

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Roasted Murmura Chivda Recipe | Puffed Rice Chivda

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