Eggless Chocochip Cherry Cookies Recipe – learn to prepare healthy chocolate chip cherry cookies – Pavithra from Dice n Cook

Eggless-chocochip-cherry-cookies

Eggless chocochip cherry cookies recipe is a healthy bake from my kitchen. These are refined sugar free cookies. These are delicious with cherry and chocolate in every bite. I love experimenting different flours and flavors in cookies. They are healthy made of wheat flour, oats flour, jowar (Sorghum) flour, these healthy alternative flours makes these cookies highly nutritional and tasty. I have used cane sugar which is mildly sweet compared to white sugar. I have used flax egg or flax seed egg replacer which gives chewy structure to cookies (you can as well skip this if not comfortable with it).

These cookies are healthy bites with goodness of jowar and oats flour. The best part of these cookies is it very easy to prepare. These cookies taste even better the next day, as they bloom with flavors.

Eggless-chocochip-cherry-cookies

Let’s see how I baked these cookies with pictorial steps and video

Course: Bake

Cuisine: Indian

Preparation time: 5 mins (not included the flax egg preparation time)

Cooking time: 45 mins

No of cookies: 18 to 20 medium sized

Ingredients:

Whole wheat flour – ¾ cup

Jowar flour – ¼ cup

Oats flour – ¼ cup

Butter (Unsalted) – 4 tbsp

Cane sugar – ¾ cup

Flax egg (flax seed egg replacer) – 1 (1 tbsp flax seed powder mixed with 3 tbsp water, kept aside for 30 minutes)

Vanilla essence – 1 tsp

Chocochip – ¼ cup

Cherries (these are canned) (finely chopped) – 3 tbsp

Salt a pinch

Method:

  1. Sieve together whole wheat flour, jowar flour, oats flour and salt.
  2. Cream together butter and cane sugar using an electric beater.
  3. Add flax egg and blend again. Now add vanilla essence and mix gently.
  4. Now add the flour mixture, mix gently just to bring the dough together.
  5. Next add the finely chopped cherries, chocochips and mix gently.
  6. Preheat the oven at 180°C for 10 minutes.
  7. Scoop out the dough and flatten them with palm into cookies.
  8. Place them on parchment paper lined baking tray. Bake at 175°C for 18 to 20 minutes or until the bottom turns slightly golden.
  9. The cookies will be soft after removing from oven but they turn crisp from outside and chewy from inside after cooling. Store them in airtight container. Serve with hot milk for kids snacks or as tea time snack

 

 

Eggless-chocochip-cherry-cookies

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Eggless-chocochip-cherry-cookies

My Notes:

One cup measurement is 240ml

Oven temperature, time depends on individual oven settings.

I have added slightly more of cane sugar with demand from my kids. This can be adjusted as cherries do add to the overall sweetness of cookies.

For oats flour: grind the rolled oats into fine powder using a mixer jar, it can be coarsely or finely ground.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitterpinterest . If you happen to try any of my recipes do tag me with your photos and feedback.

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Karnataka Style Mixed Vegetable Sagu or Curry Recipe – How to prepare vegetable sagu – Pavithra from Dice n Cook

Karnataka-style-mixed-vegetable-sagu

Mixed vegetable sagu recipe is a household name in most of the houses of Karnataka. This is a glutenfree and vegan recipe with use of freshly grated coconut. It is healthy mildly flavored and easy to prepare. Well there are different ways of preparing this sagu. Every family has its own method of preparation. This recipe is something which we having been following since many years in my house.

The assorted vegetables are cooked in aromatic flavored ground masala. The veggies I have used are french beans, carrot, potato, peas, other veggies like knol knol or cauliflower can also be added. The use of poppy seeds is a must in this gravy which gives nice creamy thickness and aroma. In fact we love this taste a lot. This vegetable sagu is relished with poori, dosa, idly, appam. We also prepare a slightly different version that is using mainly coriander and mint leaves in masala to get a green vegetable sagu.  There are many gravy recipes on blog, click for the detailed recipe.

Recipe with ingredients and step by step procedure is given below.

Course: Side Dish / Gravy / Curry

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 20 mins

Serves: 4 nos

Ingredients:

Masala paste:

Coconut – ¾ cup

Garlic – 4-5 pods

Ginger pieces – 1 tsp

Green chilies – 3-4 nos

Poppy seeds – 2 tbsp (soaked in water for 30 minutes)

Cinnamon sticks -1 medium sized

Green cardamom or yelakki – 2 pods

Cloves – 2

For sagu:

Mixed vegetable pieces –  2 cups (carrot, french beans, peas, potato are pressure cooked)

Onion – 1 medium (finely chopped)

Tomato – 1 small (finely chopped)

Refined oil – 1 tbsp

Mustard seeds – ½ tsp

Bay leaf -1

Salt as per taste

Tamarind paste – 1 tsp

Jaggery powder – ½ tbsp

Coriander leaves – 2 tbsp (chopped)

Water as required

Method:

  1. For sagu masala: Take a mixer jar, make fine paste of coconut, garlic, ginger, green chillies, poppy seeds, cinnamon, cardamom, cloves with sufficient water. Keep this aside.
  2. Take a thick bottomed wok, heat oil, add mustard seeds, bay leaf saute well. Now add chopped onion and tomato, sauté well.
  3. When onion and tomato mixture gets cooked, add the ground sagu masala paste, sauté for a minute.
  4. Add vegetables, tamarind paste, salt, jaggery powder as per taste and add required quantity of water for thickness. Simmer until the sagu thickens or boil for 2 minutes with stirring. Add chopped coriander leaves and mix well.
  5. Quick and delicious Karnataka style mixed vegetable sagu or curry is ready to be served with poori, chapati, appam, dosa.

 

Karnataka-style-mixed-vegetable-sagu

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Karnataka-style-mixed-vegetable-sagu

My Notes:

Soaked poppy seeds helps in preparing a fine paste. The other method is by dry roasting poppy seeds instead of soaking them.

Adjust salt, jaggery and tamarind paste as per taste.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitterpinterest . If you happen to try any of my recipes do tag me with your photos and feedback.

carrot-mixed-beans-soup

Carrot Mixed Beans Soup Recipe – Learn to prepare easy step wise carrot soup – Pavithra from Dice n Cook

carrot-mixed-beans-soup

Carrot mixed beans soup is creamy tasty glutenfree recipe. Carrots are the main ingredient in this soup. To increase the nutritional level I have added cooked dry beans like double beans, cowpeas along with antioxidant and beta carotene rich carrots. Well coming to the goodness of this soup, I am very happy that I served my family with this power pack wholesome soothing meal. Just a bowl of this soup is a complete meal by itself. Legume seeds or pulses or dry beans are highly nutritional. Black eyed bean or cow pea and double beans are a type of lima beans used in many Indian dishes like curry, rice varieties. These are fibre rich and low fat with high protein content. Potassium is abundantly found along with other minerals (wiki). On a caution note, they need to be cooked well otherwise may lead to intestinal discomfort.

I usually prepare such soups during lazy weekends to avoid cooking many dishes. Believe me the soup tasted super delicious. My one twin kid liked it so much but the other one was not so very interested, it’s always like this in my house. I wanted the soup to be creamy and light yellow so blended the base ingredient carrots after cooking and finally added cream. The other way is to leave the carrot slices without cream as it is and add the other ingredients too to the vegetable broth. We love both the versions.

I have listed the ingredients and step wise recipe, do check this and try this winter to have soothing effect to your body. There are soup recipes on blog do check it out Carrot Turmeric Soup Grilled Onion Pumpkin Soup Sweet Corn Soup

Course: Soup

Cuisine: Indian

Preparation time: 5 mins

Cooking time: 30 mins

Serves: 4 nos

Ingredients:

Carrot slices – 2 cups

Double beans -1 cup (soaked overnight and pressure cooked)

Cowpeas – ½ cup (soaked 2-3 hours and pressure cooked)

Olive oil-1 tbsp

Cumin seeds or jeera – 1 tsp

Bay leaf- 2 nos

Cinnamon stick – 1 medium

Onion – 2 medium sized

Garlic pods – 4 pods

Black pepper powder- 2 tsp

Mixed herbs – 1 tbsp

Cream – ½ cup

Vegetable stock and water mixture as required

Salt as per taste

Method:

  1. Heat a thick wok, add oil, cumin, saute well. Add few garlic pods, onion and saute well.
  2. Now add vegetable stock and water mixture, close and cook until the carrot slices soften.
  3. Cool this mixture, remove the bay leaf and cinnamon sticks and make a puree with hand blender or mixer grinder.
  4. Heat a pan, add the carrot puree, cooked beans, mix well, add salt, mixed herbs, black pepper powder and give it a boil.
  5. Lower the flame and add cream to this, adjust water as required, mix and cook well for a minute.
  6. Serve hot with some extra cream topping, salt and black pepper.

 

carrot-mixed-beans-soup

 

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Carrot-mixed-beans-soup

My Notes:

Any bean variety can be used for this soup.

Adjust salt, black pepper and mixed herbs as per taste.

Flavors for the soup can be changed as per taste.

After adding the carrot puree, bay leaf and cinnamon stick can be added back to the soup during boiling.

If vegetable stock is not available, water can be added for cooking. I have added the stock from cooked beans to cook the carrot slices.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitterpinterest . If you happen to try any of my recipes do tag me with your photos and feedback.

Baked-sweet-potato-sticks

Baked Sweet Potato Sticks Recipe – Learn to bake sweet potato sticks – Pavithra from Dice n Cook

Baked-sweet-potato-sticks

Baked sweet potato sticks recipe is glutenfree, vegan, is a good option for kids snacks and tiffin box. In India we call sweet potato as shakarakand (hindi) or sihi genasu (kannada) and used in many savory, sweet dishes. Sweet potatoes are rich starchy tuberous root high in fiber, vitamin A, B, C, potassium and other minerals. They promote healthy digestive system. Moderate consumption of sweet potatoes is good for overall body health. We usually find white sweet potatoes varieties in India. There are varieties which are purple, yellow, orange in colour.

This is a very easy to prepare and no fuss recipe. This recipe requires very less oil compared to traditional method of tawa fry. Sweet potatoes are versatile; it can take up any masala that you add to them. So the below mentioned masala can be replaced with choice of interest. These are healthy and delicious too.

Below is the step by step recipe

Course: Snacks / Baking

Cuisine: Indian

Preparation time: 5 mins

Cooking time: 35 mins

Serves: 2 nos

Ingredients:

Sweet potatoes – 1 big

Olive oil – 1 tbsp

Corn flour – 1 tbsp

Mixed herbs – ½ tbsp

Kashmiri red chili powder – ½ tbsp

Red chili powder – ½ tbsp

Sea salt as per taste

Method:

  1. Preheat the oven at 200°C for 10 mins.
  2. Cut the deskinned sweet potatoes into even sized sticks. (Keep these in water if you are not using it immediately to avoid discolouration)
  3. Take these sticks in a bowl and add olive oil such that it coats evenly. Keep this aside.
  4. Take another bowl, add corn flour, mixed herbs, Kashmiri red chili powder, red chili powder, sea salt (as per taste). Mix the spices well.
  5. Add the spice mixture to the oil coated sweet potato sticks. Mix well for even coating.
  6. Place the coated sticks evenly on a parchment paper lined baking tray. Bake at 200°C, after 15 minutes of baking, reverse the half baked sticks and bake again until done (approximately 15 mins).
  7. Remove from oven and serve with any dip of choice. I served it with tomato sauce.

 

 

Baked- sweet-potato-sticks

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Baked-sweet- potato-sticks

 

My Notes:

Olive oil can be replaced with any refined oil. Mixing and coating the sweet potato sticks evenly is important.

Equal sized sticks helps in even baking on all sides otherwise small thin ones bake fast than big ones.

Any spices combination can be used for this recipe. Added what I had in my pantry.

Kashmiri red chili powder is for colour and this can be skipped.

Sea salt can be replaced with normal salt.

Mixed herbs can be replaced with oregano or kasuri methi.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitter pinterest . If you happen to try any of my recipes do tag me with your photos and feedback.

Whole wheat coconut eggless cookies – Learn to prepare refined flour free coconut cookies – Pavithra from Dice n Cook

whole-wheat-eggless-coconut-cookies

Whole wheat eggless coconut cookies step by step recipe is healthy and easy to prepare. These cookies are refined sugar and flour free makes it great for all ages. By now you people will be aware that how much cookies I bake. After I learnt the use of whole wheat flour in baking, the frequency of baking cookies is more in my kitchen. My kids love homemade cookies.

They can be made in less time with very steps to follow. The dry copra aka kobri in kannada, cardamom combined with ghee gives nice aroma to cookies. Ghee is rubbed into the flour mixture with palm, this gives a nice texture to the cookies. This is something very similar to the satee (as we call in Kannada) we give to Indian sweets These cookies are melt in mouth kind and can be served with milk, coffee or tea, goes well with tiffinbox too. If you are looking for similar kind of cookies then click here Eggless Cashew Butter Cookies Recipe Eggless Ragi Chocolate Ganache Cookies Ginger Flavored Chocolate Cookies 

 

whole-wheat-eggless-coconut-cookies-2

So here is step by step recipe of whole wheat eggless coconut cookies

Course: Bake / Healthy

Cuisine: Indian

Preparation time: 5 mins

Cooking time: 40 mins

No of cookies: 20 nos

Ingredients:

Whole wheat flour – ¾ cup

Besan or gram or chickpea flour – ¼ cup

Cardamom powder – 1 tsp

Cane sugar powder – ¾ cup

Baking soda – a pinch (optional)

Salt – ¼ tsp

Dry copra or kobri or coconut powder – ¼ cup (slightly coarse)

Ghee (soft grainy) – ½ cup

Method:

  1. Take whole wheat flour, besan, cardamom powder, cane sugar powder, baking soda, salt and sieve for 3-4 times.
  2. Add dry kopra powder, mix well. Now add ghee to this and rub with fingers for 5 mins until it resembles like bread crumbs.
  3. Bring together the flour mixture to form the dough. Do not knead.
  4. Preheat the oven at 180° C for 10 minutes.
  5. Rest the dough for 10 minutes. Grease the palm, prepare the cookie balls, press a bit and make markings on top. Keep them on parchment paper lined baking tray.
  6. Bake in preheated oven at 170° C for 15 to 18 minutes or until the bottom turns slightly golden. Remove the tray and after 2 minutes carefully remove them and cool on wire rack. The cookies will be soft when hot but they become melt in mouth as they cool. Store in airtight containers and remains good for one week.

 

whole-wheat-eggless-coconut-cookies

 

My Notes:

I have used measuring cup of 240ml capacity.

Oven temperature and time of baking depends on individual settings.

I have used soft grainy ghee at room temperature in making these cookies and do not knead the dough. This gives nice texture to the cookies.

Prepared 20 medium sized cookies. The number depends on size of cookies.

If cane sugar is not available can be replaced with white or brown sugar powder and quantity can be adjusted as per taste.

For dry copra or kobri powder, I have grated the dry kopra with skin and powdered it using a mixer jar.

Baking soda is optional, I have added as this gives texture to cookies. This can be skipped.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitter. If you happen to try any of my recipes do tag me with your photos and feedback.

glutenfree-masala-biscuits

Glutenfree Masala Biscuits Recipe – Learn to prepare glutenfree biscuits – Pavithra from Dice n Cook

glutenfree-masala-biscuits

Healthy glutenfree masala or khara biscuits recipe is up on the blog today. Crispy crunchy biscuits made healthy using rice flour, a glutenfree option, corn flour is also added to help in holding the dough together. It is super easy to bake and healthy. These glutenfree biscuits were a HIT at home!! My kids loved it.

I have used red onion powder and garlic powder from Kitchen D’lite. They have an excellent packing and was delivered in time by amazondotcom. These are fine textured powders from dehydrated forms of red onion and garlic without preservatives. These can be used in our everyday cooking like in stews, salads, stir fry, grilling, soups, sauces by substituting directly one small onion and 8 cloves of garlic. Its aroma is very strong and it tastes as much our fresh onion or garlic. I am sure these will make your cooking easier and fun. These red onion and garlic powder can be ordered via amazon, click the link here

https://www.amazon.in/s?marketplaceID=A21TJRUUN4KGV&me=A1W8QH4BI2UG66&merchant=A1W8QH4BI2UG66

red-onion-garlic-powder

I have used red chilli powder to give the light hue of red and spiciness to the biscuits. In addition to this I have added crushed kasuri methi which gives a nice aroma. The right balance of masala in biscuits gives nice aroma and taste. We love to savor these masala biscuits with our coffee or tea.

glutenfree-masala-biscuits

If you love baking cookies, then you must try these Millet Brookies Ginger Flavored Chocolate Cookies Moong Dal Peanut Nankhatai Custard Melting Moments

Let’s check the detailed recipe below

Course: Healthy baking

Cuisine: Indian

Preparation time: 5 mins

Cooking time: 1 hr

No of biscuits: 18 medium sized

Ingredients:

Rice flour – ¾ cup

Corn flour – ¼ cup

Garlic powder – 1 tsp

Red onion powder – 1 tsp (Kitchen D’lite)

Red chilli powder – 1tsp

Dried fenugreek leaves or Kasuri methi – 1 tsp

Butter (unsalted and soft) – 3 tbsp

Curd – 2 ½ tbsp

Salt as per taste

Baking soda a pinch

Method:

  1. Take a bowl, add rice flour and corn flour mix well.
  2. Add salt, garlic powder, red onion powder, red chilli powder and mix well.
  3. Add crushed kasuri methi, baking soda and mix well again.
  4. Add soft butter to flour mixture and mix with the tip of fingers to get bread crumb like flour.
  5. Now add curd little at a time and bring the flour together to form dough. Refrigerate the dough for 30 minutes for the dough to hold.
  6. Remove the dough from refrigerator and take small balls of dough between the parchment paper, press them. Make shapes of biscuits either circular or square as per convenience as the dough is crumbly and requires some time to hold. Pierce with fork on the biscuits before baking.
  7. In the mean time, preheat the oven at 180 °C for 10 mins. Place the prepared biscuit dough in the parchment paper lined baking tray, bake at 170° C for 20 minutes.
  8. After 20 minutes, keep the biscuits in the tray itself for 5 mins as they will be very soft to handle and then remove from tray and cool them on wire rack.
  9. As the biscuits cool they become crisp and crunchy. Store in air tight containers.
  10. Glutenfree healthy masala biscuits are ready to be served.

 

glutenfree-masala-biscuits

 

 

My Notes:

Temperature and time settings differ from individual oven.

The dough is difficult to handle before refrigeration therefore, refrigeration is a must in this recipe.

Red onion and garlic powder can be replaced with other flavours of choice.

Mint or curry leaves can be added instead of kasuri methi leaves. Red chilli powder can be adjusted as per taste.

Store in air tight container to retain the freshness.

Biscuits can be rolled into thin sheets to get more crispy ones.

Do not remove from tray immediately after baking, as they tend to break. Keep them for some time and then cool them on wire rack.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitter. If you happen to try any of my recipes do tag me with your photos and feedback.

Elephant-yam-chutney-coastal-karnataka-style

Elephant yam / Suvarna gedde chutney – learn to prepare coastal Karnataka style yam chutney – Pavithra from Dice n Cook

Elephant-yam-chutney-coastal-karnataka-style

Elephant yam chutney is a tasty chutney recipe from coastal Karnataka. This is a glutenfree recipe. Elephant yam or suvarna gedde as we call in kannada is a hardy root vegetable which can grow anywhere even in adverse conditions. It is powerhouse of carbohydrates. They are rich in dietary fibre which helps in digestion, good in anti-oxidant activity. It is a good medicine for piles. Elephant yam can be used in many delicious and healthy recipes. It forms a good pair with kabuli channa in curry. A good sambhar and stir fry with coconut is commonly prepared in malnad and coastal regions of Karnataka. My mother-in-law says during olden days this cheap ugly looking yam was used in cooking when no other vegetables are available due to price hike or during drought conditions.

The only caution while using this veggie is its allergic or itchy property to skin and tongue. This is due to calcium oxalate crystals in yam causing itchiness (Wiki). The traditional way of reducing itchiness is by soaking the chopped yam pieces in diluted tamarind water or curd water until cooked.

This chutney is excellent accompaniment with hot rice drizzled with coconut oil. It pairs well with dosa, idly and paddu. It’s very simple to prepare and takes less time.

Few other chutney recipes on blog Whole Lemon Sweet and Spicy Chutney  Mangalore Cucumber Chutney  Colocasia Leaf Chutney Ginger Salem Guntu Chutney

Below is the detailed recipe of elephant yam chutney.

Course: Side dish

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 10 mins

Serves: 4 nos

Ingredients:

Elephant yam or suvarna gedde small pieces (deskinned) – ¾ cup (soaked in diluted curd after chopping)

Coconut fresh gratings – 2 tbsp

Urd dal – ½ tsp

Red chili -3-4 nos (as per taste)

Curry leaves – 4 – 5 nos

Tamarind -1 small lemon size

Salt as per taste

Water as required

For seasoning:

Coconut oil – 1 tsp

Mustard seeds – ½ tsp

Red chili – 1

Asafoetida or hing powder – ¼ tsp

Method:

  1. Roast urd dal, red chilies, curry leaves on low flame in little oil. Cool
  2. Take a mixer jar, add yam cubes, roasted urd dal, red chilies, curry leaves, coconut gratings, salt, tamarind. Make fine paste with little water.
  3. Take the chutney in a bowl and do the seasoning.
  4. Heat a small pan, add coconut oil, saute mustard seeds, red chilies and asafoetida. Add this seasoning on chutney, mix and serve with hot rice, dosa, roti.
  5. The other method of doing seasoning for this chutney. Take a small pan, add oil, sauté mustard seeds, curry leaves, red chili, asafoetida. Add the chutney paste with little water and fry in the seasoning for a minute. This stays good at room temperature for two days.

 

 

Elephant-yam-chutney-coastal-karnataka-style

My notes:

After chopping the yam into small pieces, if itchiness persists in hand or fingers, apply coconut oil, rub, wash nicely.

Curry leaves can also be added to seasoning instead of grinding.

Adjust tamarind, red chilies and salt as per taste.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitter. If you happen to try any of my recipes do tag me with your photos and feedback.

 

Karnataka-style-amruthaphala

Amruthaphala burfi /fudge – Learn to prepare Karnataka style amruthaphala burfi – Pavithra from Dice n Cook

karnataka-style-Amruthaphala-burfi

Amruthaphala burfi or fudge recipe is a delicious fudge from state of Karnataka especially from coastal and malnad region. It has only two flavors coming from thick diary milk and coconut milk. It is melt in mouth with perfect blend of sweetness and aroma of coconut milk. It is time consuming procedure but worth a try. My previous post had coconut flour from coconut meal. Today’s post is the continuation of coconut milk expelled from coconut gratings/flesh. Coconut milk is tasty, versatile food and can be easily prepared at home. This coconut milk is highly nutritious, high calorie food, high in minerals and vitamins and used in many traditional cuisines around the world. Thick coconut milk is used in desserts and thick sauces. The thinner version is used in soups. In general procedure of amruthaphala fudge, equal quantities of milk, coconut milk and sugar are added and cooked on medium to low flame.

Since many years, I have been seeing this amruthaphala posts in facebook foodie group especially countless number of this burfi post by my friend Madhura in the group and was always tempted to try this. Finally prepared it, last two months prepared it so many times. Here I have reduced the quantity of sugar, we felt little sugar can still be reduced without altering the taste. I have first condensed the milk and sugar mixture on medium flame and then added coconut milk. Everytime I prepare, love for this delicious fudge is increasing.

Lets come to the recipe of this delicious fudge

Course: Dessert

Cuisine: Karnataka

Preparation time: 10 mins

Cooking time: 1 hr 20 mins

No of pieces: 15 medium sized

Ingredients:

For coconut milk

Coconut- 1 big

Water- 1 cup

For amruthaphala

Thick Milk – 2 cups

Homemade Coconut milk – 2 cups

Sugar – 1 ½ cup

Ghee for greasing – ½ tsp

Method:

Homemade coconut milk

  1. Take fresh gratings of coconut and grind into fine paste with water. Sieve this paste to get thick coconut milk. Keep this aside for further use. This is thick coconut milk.

Amruthaphala

  1. Grease a tray with little ghee. Keep aside.
  2. Heat a thick bottom kadai or wok. Add sugar and milk. Mix well.
  3. Start boiling on medium flame. After 10 minutes, the sugar would have dissolved and milk will start thickening on sides.
  4. At this point add homemade coconut milk. Mix well again and boil on medium flame with timely stirring.
  5. Keep boiling and stirring on medium flame. This takes almost 45 minutes and the mixture starts thickening at every stage.
  6. The colour of the mixture from white turns to dark cream. At the end of almost one hour with continuously stirring, the mixture thickens well and leaves the sides of the kadai or wok.
  7. Now immediately pour this mixture into greased tray. When the burfi is hot make markings with a knife and allow the mixture to cool completely. Cut the amruthaphala, remove them carefully and enjoy the real amrutha.

 

Karnataka-style-amruthaphala

 

 

My Notes:

Always boil the mixture on medium flame.

No hurry in making this fudge because at high flame, the milk solids will settle at bottom and this will burn on high flame.

The colour of the amruthaphala burfi or fudge tends to change from cream to almost light brown.

The colour also depends on the intensity of flame. If the entire procedure is done on low flame, the colour remains white otherwise the colour changes from cream to very light brown on medium flame.

It is important to make markings on the burfi when it is still hot otherwise we don’t get perfect pieces and they tend to break.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitter. If you happen to try any of my recipes do tag me with your photos and feedback.

Eggless-coconut-flour-brownies

Eggless Coconut Flour Brownies – Learn to prepare glutenfree brownies – Pavithra from Dice n Cook

Eggless-coconut-flour-brownies

Eggless Coconut Flour Brownies recipe yields incredibly fudgy, gooey brownies. This recipe is refined sugar free, refined flour free, no butter or oil, nut-free and glutenfree. Any one not aware of coconut flour, so here it is coconut flour is delicious, healthy and airy light to touch. It is very rich in fibre, protein, low sugar and low calories. Coconut flour can be prepared at home from the coconut meal that is leftover after extracting coconut milk. So you get both coconut milk and flour at one go.

eggless coconut flour brownies

I have been using this coconut meal though never made a flour of it, in many of my cooking recipes like chutney powder, chutney, sambhar, vegan ice creams, replaced them with bread crumbs. Recently read a blog post from my friend Shri Kripa on how she used coconut flour in baking cookies. So wanted to try this flour in baking, my family love brownies and so decided on eggless brownies. I have already baked twice in a week now. We loved the taste of these delectable brownies. I have used cane sugar instead of refined sugar and applesauce as egg replacement in preparing these brownies.

Coconut flour absorbs more water compared to other flours. When I baked these brownies for the first time, they turned slightly dry and crumbly, next time increased the liquid content. So I feel equal proportions of liquid to flour ratio is always useful to get a good result. The texture was amazing. It was soft, gooey, moist chocolaty and totally a gut friendly recipe; if you love coconut flavour then this is a must try brownie recipe.

There are brownie recipes on blog, check these delicious healthy bakes Cornmeal Brownies Eggless Caramel Swirl Millet Brownies Eggless Avocado Brownies

Now let’s check the recipe with step by step procedure

Course: International

Cuisine: Bake / Dessert

Preparation time: 5 mins

Cooking time: 30 mins

Serves: 4 nos

Ingredients:

For Homemade coconut flour:

Coconut meal (After removing coconut milk) – 1 ¼ cup

For apple sauce:

Apple – 1 medium sized

Vinegar- 1 tbsp

Brown sugar – ½ tbsp

Cinnamon powder – ¼ tsp

Water – ¾ cup

For Brownies:

Coconut flour – 1 cup

Cocoa powder – ¼ cup

Salt – ¼ tsp

Baking soda – ½ tsp

Cane sugar powder – ¾ cup

Apple sauce – ½ cup

Curd (thick) – ½ cup

Vanilla essence – 1 tsp

Dark chocolate chunks – 2 tbsp

Method:

Coconut flour preparation:

  1. Preheat the oven at 100°C for 10 minutes. Spread the coconut meal evenly flat after removing the milk on the baking tray.
  2. Bake at 80°C for 1 hour, until they dry or dehydrate completely. Keep checking at intervals and care to be taken not to burn or toast the coconut meal.
  3. Finally I got one cup of coconut flour after dehydrating process. This is cooled, stored in air tight container and used as coconut flour. This can be made fine powder or used as it is. I have used it as it is, wanted grainy structure in my brownies.

Eggless-coconut-flour-brownies

Apple sauce preparation:

  1. Cut de-skinned apple into cubes and heat them in a pan with water, vinegar, cinnamon powder. Cook until apple pieces become soft. Cool this mixture and grind into fine paste. Keep this apple sauce for further use.

Brownie preparation:

  1. Preheat the oven at 180° C for 10 minutes.
  2. Take a bowl, add coconut flour, coco powder. Mix well with ballon whisk.
  3. Next add baking soda, salt and powdered cane sugar. Mix well.
  4. Add apple sauce and mix well. Next add curd and mix gently.
  5. Add vanilla essence and gently mix. Pour this mixture into lined tray, sprinkle the chocolate chunks on top. Bake in preheated oven at 180°C for 30 minutes or until the skewer comes out clean with few crumbs.
  6. Remove the brownie tray from oven after 2 minutes to room temperature. Let Cool completely before slicing them and serving. If you feel brownies are a bit crumble, always refrigerate for some time and then slice them.
  7. It will be gooey, soft, chocolatey and can be refrigerated if anything left.

 

 

Eggless-coconut-flour-brownies

My Notes:

Baking temperature settings depend on individual oven.

Be careful not to burn the coconut, keep a check at intervals.

Usually I use coconut flour within one week from day of preparation but can be refrigerated for long time. Coconut flour absorbs more liquid content so study the liquid to flour ratio.

These brownies are slightly on a sweeter side, if you want less cane sugar can be added.

Place a parchment paper at the bottom of baking tray for easy removal.

Do not bake for long time, it will dry the brownies.

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whole-lemon-sweet-spicy-chutney-recipe

Whole Lemon Sweet and Spicy Chutney Recipe – Learn to prepare Karnataka special lemon chutney – Pavithra from Dice n Cook

whole-lemon-sweet-spicy-chutney-recipe

Whole lemon sweet and spicy chutney step by step recipe is today’s new blog post. This lemon chutney is a speciality from Malnad region of Karnataka. This is a glutenfree and vegan recipe.

Lemon chutney is delicious and healthy with many benefits like it is loaded with vitamin C, induces good digestion, it helps in removal of toxins, improves immunity. This chutney has a fingerlicking fusion taste of sweet, sour, salty spicy with bitterness at the end. If more jaggery is added, can be used as jam for breads, dosa, idlies. This lemon chutney is aromatic as I have used farm grown big juicy lemons from my native in malnad region. Whole lemon chutney can be used as accompaniment to hot rice and we love this chutney with curd rice.

whole-lemon-sweet-spicy-chutney-recipe

whole-lemon-sweet-spicy-chutney-recipe

I love the aroma and bitterness of lemons. My family loves this chutney though my kids don’t like them because of its slight bitterness this can reduced by adding more of jaggery.

Below is the step by step recipe

Course: Condiments / Chutney

Cuisine: Karnataka

Preparation time: 5 mins.

Cooking time: 20 mins

Seves: 4 nos

Ingredients:

Whole lemons – 4 nos

Liquid Jaggery – ¼ cup

Mustard seeds – ¼ tsp

Cumin seeds or jeera – ¼ tsp

Red chili powder – ½ tbsp

Asafoetida or hing – ¼ tsp

Coconut Oil- 2 tbsp

Water as required

Salt as per taste

Method:

  1. Cut the lemons with rind into cubes and remove the seeds without wasting the juice.
  2. Pressure cook the lemons cubes with little salt and jaggery. Cool them
  3. In the meantime, dry roast mustard seeds and cumin seeds on low flame for a minute or until they slightly change colour. Cool this.
  4. Grind the cooked lemon cubes, dry roasted mustard seeds and cumin. Grind into fine paste.
  5. Heat a pan, add oil, add the ground paste. Fry well for a minute on medium flame.
  6. Now add red chilli powder and adjust salt. Mix and fry again on low flame.
  7. Now add jaggery, asafoetida, little water and cook on medium flame until it thickens to chutney consistency.
  8. Whole lemon sweet and spicy chutney is ready and serve with curd rice.

 

 

My Notes:

Always choose good aromatic, juicy, big lemons for this chutney preparation.

Refined oil can be used instead of coconut oil.

I have added liquid jaggery, instead grated or powdered jaggery can be used.

The amount of jaggery and red chili can be adjusted as per individual taste.

Take care to remove all the lemon seeds before grinding, if not the seeds will spoil the taste of chutney.

I have added few rinds without seeds, juice. So no wasting of rinds too after using the juice.

whole-lemon-sweet-spicy-chutney-recipe

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitter. If you happen to try any of my recipes do tag me with your photos and feedback.