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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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.

Nutmeg Flavored Granola Squares

nutmeg flavored-granola-squares

Nutmeg flavored granola squares are crunchy loaded with high nutrients like carbohydrate, protein, fibre and vitamins. It helps boost energy. Granola can be served as breakfast or snacks. It also serves as topping for desserts. Granola the name originated from United States of America. It was a popular snack in America which is now well known in different parts of the world. A wide range of flavors are available. These granola can be prepared as bars or squares. It can be made more yummy with chocochips. In this recipe I have used, jaggery, dates and coconut palm sugar for sweetening and binding to make it healthier as these natural sweeteners are rich in iron content. I have flavored these squares with nutmeg powder. The flax seed meal in the recipe helps digestion. These granolas can be baked or served as it is. Baking gives crunchiness to granola squares. Creativity in adding any healthy nutrients makes it more interesting recipe. There are many recipes available on social media but this my version of adding ingredients which were available in my pantry. We loved it and it was so crunchy and delicious that you can’t resist with one square!!!

nutmeg-flavored-granola-squares-2

Let’s see the recipe, it’s very simple

Course: Bakes and Snacks

Cuisine: America

Preparation time: 5 mins

Cooking time: 30 mins

No of squares: 10

Ingredients:

Oats-1 cup (Quaker)

Oats flour- ½ cup

Corn flakes coarsely powdered- ½ cup

Puffed rice- ½ cup

Flax seed meal – ¼ cup

Melon seeds- 2 tbsp

Dates chopped fine -2 tbsp

Almond chopped – ¼ cup

Nutmeg powder – ¾ tsp

Chocochips – ¼ cup

Butter-2 tbsp

Coconut oil -2 tbsp

Coconut palm sugar (SPRIG) -2 tbsp

Liquid Jaggery- 3 tbsp

Salt a pinch

Method:

  1. Preheat the oven at 200℃ for 10 minutes.
  2. Spread oats, almond flakes and melon seeds evenly on parchment paper lined baking tray.
  3. Bake for 10 minutes at 200℃ or until they turn crisp. Care to be taken not to burn them.
  4. Pour the baked oats mixture into a bowl.
  5. Add oats flour, flax seed meal, corn flakes powder, puffed rice, chopped dates, nutmeg powder, half of chocochips. Mix well.
  6. Take a small sauce pan, add coconut palm sugar, jaggery, butter, coconut oil, few choco chips. Boil on medium flame, until sugar dissolves and everything comes together.
  7. Add this to oats mixture, mix well.
  8. Prepare a baking tray by brushing with oil and lining with parchment paper. Again preheat the oven at 200℃ for 10 minutes.
  9. Add the granola mixture on the baking tray, press well to form uniform surface.
  10. Bake in preheated oven for 15 minutes. Remove from oven, cool and cut into squares.
  11. Nutmeg flavored granola squares can be stored in airtight container in refrigerator for 1 week and in room temperature for 3 to 4 days.

nutmeg-flavored-granola-squares-1

My Notes:

Temperature settings depend on individual oven.

While baking plain oats and nuts, one needs to be careful, not to burn them.

Sweetness of granola squares can be adjusted as per individual taste.

Nuts and dry fruits can be varied according to individual liking.

Press hard the entire mixture in the baking tray as this helps in sticking together and holds the shape after baking.

Nutmeg powder can be replaced with any other flavor like cardamom, vanilla, citrus zest or cinnamon.

Baked Stuffed Sweet Potato Patties (Dhansak flavored)

Baked-Stuffed-Sweet-Potato-Patties-(Dhansak flavored)

Baked stuffed sweet potato patties are healthy snack recipe as these are baked with little oil. My kidoos and nephew love palak paneer so wanted to try this patties with palak panner stuffing. This is great way to make kids eat veggies with no guilt. This recipe is part of Bellynirvana program from Plattershare in association with Placeof Origin.in. Through this program I have received Dhansak masala and Gobindobhog rice. I have related recipes to gobindobhog rice and dhansak masala check these baked samosa, guliyappa using gobindobhog rice, kayi vade, onigiri. Dhansak masala is aromatic masala which is part of Parsi cuisine. In this baked patties recipe the outer sweet potato covering gives a nice sweet and spicy bite while the inner stuffing is so flavored with dhansak masala giving an authentic parsi touch to patties. Do try these simple, healthy recipe and do share your feedback.

If you wish to buy dhansak masala click the link below

https://www.placeoforigin.in/staples/spices-grains

So this is my way of doing it and here is the recipe

Course: Snacks

Cuisine: North Indian/Parsi

Preparation time: 10 mins

Cooking time: 1 hour

Serves: 5

Ingredients:

For outer layer

Sweet potato (cooked and mashed)-2 cups

Red chili powder-1 tbsp

Corn flour-1 tbsp

Salt as per taste

For stuffing

Onion finely chopped – ½ cup

Garlic finely chopped-1 tsp

Paneer grated- 1¼ cup

Palak or spinach (chopped long pieces)-1 cup

Dhansak masala-1 tbsp

Red chili powder- ½ tbsp

Lemon juice- ½ tbsp

Cumin or Jeera-1 tsp

Oil as required

Salt as per taste

For coating

Corn flour-2 tbsp

Besan flour-1 tbsp

Red chili powder- ½ tsp

Salt as per taste

Water-2 tbsp

Rusk powder as required

Method:

  1. Take a bowl add the mashed sweet potato, red chili powder, salt and corn flour.
  2. Mix well and form dough. Keep this aside for further use.
  3. Take a pan, add oil, cumin, saute well.
  4. Add onion, garlic, saute well. Now add palak leaves, saute well on medium flame.
  5. Now add dhansak masala, red chili powder, lemon juice, salt, saute well. Add paneer gratings mix well on medium flame. Cool this mixture for stuffing.
  6. Mix together corn flour, besan, red chili powder, salt, water and make a thin paste. Keep this aside.
  7. Make balls of sweet potato dough. Stuff the palak paneer masala. Shape them into patties.
  8. Dip in corn flour besan paste. Roll them in rusk powder.
  9. Refrigerate the patties for half an hour.
  10. Preheat the oven at 200℃ for 10 minutes. Bake the patties on parchment paper lined baking tray for 25 minutes. Apply little oil and bake on both the sides.
  11. Grill the patties for 2 to 4 minutes to get nice crisp layer. Serve hot with sauce or green chutney, sweet chutney.

 

Baked-Stuffed-Sweet-Potato-Patties-(Dhansak flavored)

Baked-Stuffed-Sweet-Potato-Patties-(Dhansak flavored) cross section

My Notes:

Salt and spiciness can be adjusted as per taste.

The variation of these patties is using mashed potato or raw banana for outer covering.

Rusk powder or bread crumbs can be used for coating.

Refrigeration makes the patties hold the shape during baking.

Grilling the patties is optional, I prefer this way to give a nice crust and colour to patties.

Baked Dhansak Flavored Veg Samosa

baked-dhansak-flavored-veg samosa

Baked dhansak flavored veg samosa is a healthy snack of Parsi cuisine influenced by Indian culture. My second product review in association with plattershare and Place of originin is Kolah’s Dhansak masala. Dhansak masala is an integral part of Parsi cuisine with Gujarati influence. The age old recipe of dhansak is mainly the non-vegetarian preparation combined with dal and brown rice. The main ingredients of dhansak masala are coriander, cumin, black pepper, chili, cassia leaf, cassia, clove, black cardamom, nutmeg, anistar, fennel seeds, dry ginger, caraway and salt. This masala is strong and bold in flavor gives a fresh aroma to any dish. In this recipe I have tried to incorporate the Parsi flavor in Indian samosa. I have made it healthy by baking the samosa filled with veggies like sweet corn, potato and paneer. It’s a guiltfree indulgence as a tea time healthy snack for kids and even for elders. If you wish to buy dhanshak masala, here is the link

https://www.placeoforigin.in/staples/spices-grains

Dhansak masala

Course: Snacks

Cuisine: Indian/Parsi

Preparation time: 10 mins

Cooking time: 1 hr

Serves: 4 nos

(Number of samosa: 8 nos)

Ingredients:

Stuffing:

Sweet corn (cooked) – 1 cup

Paneer grated – 1 cup

Potato (cooked and mashed) – ½ cup

Onion finely chopped- ¼ cup

Red chili powder – ½ tbsp

Dhansak masala – 1 tbsp

Lemon juice – 2 tsp

Pudina leaves -1 tbsp

Coriander leaves -1 tbsp

Garlic pods- 2

Ginger pieces -1 tsp

Cumin – ½ tsp

Oil – 1 tbsp

Salt as per taste

For dough

Whole wheat flour – ½ cup

Fine semolina – ¼ cup

Ajwain – ½ tsp

Salt as per taste

Hot oil – 1 ½ tbsp

Oil for applying

Water as required

Method:

For stuffing:

  1. Grind together coriander leaves, pudina leaves, garlic pods, ginger pieces into fine paste. Keep this aside.
  2. Heat a pan, add oil, saute cumin, onion till golden.
  3. Add mashed potato, cooked sweet corn, mix well.
  4. Now add masala paste, red chili powder, dhansak masala, salt, lemon juice. Fry well.
  5. Now add grated paneer, mix well and cook for 1 minute. Cool this stuffing mixture.

For dough

  1. First add wheat flour, fine semolina, ajwain, salt, mix well.
  2. Now add hot oil and rub the flour with fingers to form bread crumbs.
  3. Now add water and prepare stiff dough. The dough should be smooth and pliable.
  4. Keep this dough aside for 15 minutes closed with wet cloth.
  5. Preheat the oven at 190℃ for 10 minutes.
  6. Take small dough balls, roll them thin into small poories.
  7. Cut them into half, take one half, fold into cones, wet the edges with water.
  8. Stuff the dhanshak veggie masala, close the edges by applying little water.
  9. Place the stuffed samosa on parchment paper lined baking tray.
  10. Apply little oil, bake in preheated oven at 190℃ for 40 minutes (approximately).
  11. After 10 minutes, bake the other side, apply little oil.
  12. Last 5 minutes, grill at 200℃. Care to be taken not to burn the samosa.
  13. Remove from oven and serve hot with tomato sauce. It stays crisp for 1 to 2 hours. Samosa can be warmed in oven and served.

baked-dhansak-flavored-samosa-lot

baked-dhansak-flavored-samosa-slice

My Notes

Oven temperature and time depends on individual oven settings.

The dough should be stiff and pliable.

For dough preparation, the oil should be very hot, to ensure sizzling on flour when poured on it.

The entire baking process depends on cooking of outer surface of samosa.

I prefer to make thin sheets of dough for even and fast cooking.

During the first half of baking, you can find raw colour of dough changing. Bake on all side for uniform baking.

Grilling at the end gives crispness to the samosa.

Applying oil at intervals also helps in baking.

Kayi-vade

Kayi Vade or Coconut Rice Vada

Kayi-vade

Kayi vade or coconut rice vada a crispy flavored delicacy from coastal Karnataka. These are deep fried poories using ground coconut, soaked rice and masala. It has a unique flavor of coconut. I learnt this recipe from my mother-in-law. According to my mother-in-law using the soaked rice gives a nice flavor to the vade. In this recipe I have used Gobindobhog rice which has a unique buttery flavor. This adds to the flavor of kayi vade. Kayi vade can be stored for 2 days in airtight containers. There is other way of doing this by instant method of adding the ground coconut masala paste into rice flour and then preparing the dough. This recipe is in association with Belly Nirvanaorganized by plattershare and PlaceofOrigin.in – Indian Tastes Delivered. If you want to buy gobindobhog rice here is the link https://www.placeoforigin.in/staples/attas/rice

Course: Snacks

Cuisine: Karnataka

Preparation time: 3 hours

Cooking time: 30 minutes

Number of Kayi vade: 25

Ingredients:

Gobindobhog rice – ¾ cup

Fresh coconut gratings – 1 cup

Rice flour- ¾ cup or less

Oil – 2 tbsp

Red chili powder – 2 tbsp

Cumin or Jeera (roasted) – 1 tsp

Salt to taste

Oil for frying

Water as required

Method:

  1. Soak rice for 3 hours in water.
  2. Drain the water, take a mixer jar, add rice, coconut gratings, roasted cumin and little water. Make a fine paste.
  3. Take this rice coconut paste, add red chili powder in a thick bottomed wok and fry for 1 minute. Cool this mixture.
  4. Now add rice flour, oil, salt and prepare soft dough. Close and keep for 5 minutes.
  5. Heat oil for deep frying, take small balls of dough and flatten them thin on parchment paper.
  6. Drop these flat poories into hot oil and fry them on medium flame on both the sides until they turn golden.
  7. Take them out from oil and place them on kitchen tissue paper to absorb excess oil.
  8. Kayi vade is ready to be served. Store them in airtight containers.

Kayi-vade

My Notes:

Add very little water while grinding. The dough should be soft but pliable in nature.

Any rice can be used. I have used gobindobhog rice to give a nice aroma along with coconut flavor to kayi vade.

Adding roasted cumin is optional.

onigiri-indian-style-main

Onigiri in Indian Style using Gobindobhog Rice

onigiri-indian-style-main

Onigiri otherwise called as omusubi or rice balls. It’s basically a Japanese delicacy. The idea of preparing a Japanese delicacy using gobindobhog rice (It is a superior quality rice cultivar grown in West Bengal, India) goes to my husband since during his visit to Japan, he got to taste lot of rice based dishes and insisted me to try rice based healthy snacks from Japan. This is my second try with this rice. My kitchen was filled with buttery flavor while cooking this rice. The rice is cooked in similar way as other rice variety. After rice has cooled it becomes sticky. This property of gobindobhog rice makes it very much suitable to prepare Japanese onigiri in Indian style. The traditional recipe of onigiri is prepared with sticky rice stuffed with pickled plum. I always love to experiment with ingredients, so thought of adding Indian pickle masala to the stuffing and we loved it. So next was outer covering, I wanted some mild flavor to the rice so added typical coastal Karnataka ingredients like fresh coconut, aromatic dill leaves and roasted sesame seeds. If you want to read other recipe using this rice check this apple cinnamon guliyappa

This recipe is in association with Belly Nirvanaorganized by plattershare and PlaceofOrigin.in – Indian Tastes Delivered. If you want to buy this rice here is the link below          

https://www.placeoforigin.in/staples/attas/rice

Well I have described so much, now let me go to the recipe which is pretty simple to follow.

Course: Snack

Cuisine: Japan

Preparation time: 30 mins

Cooking time: 45 mins

Serves: 5 nos

Ingredients:

Gobindobhog rice – 1 ½ cups

Dill leaves (chopped) – 2 tbsp

Roasted sesame seeds – 1 tbsp

Fresh coconut gratings – ¼ cup

Salt as required

Water as required

For filling:

Veggies (I have used finely chopped and cooked beans, carrot, cabbage) – 1 cup

Spring onion green (chopped fine) – ¼ cup

Onion chopped – ¼ cup

Crushed garlic – 1 tsp

Pickle masala – 1 tbsp

Oil- 1 tbsp

Lemon juice – ½ tbsp

Salt as required

For pickle masala:

Byadagi red chili – 2 nos

Mustard seeds – ½ tbsp

Turmeric powder- ½ tsp

Asafoetida a pinch

Oil – 1 tsp

Method:

  1. Soak the rice for 30 minutes in water. Heat a thick bottom wok, add water and soaked rice, cook the rice until done on medium flame (mine took around 30 minutes).
  2. Now sieve the water and cool the rice. Keep this aside.
  3. Take a pan, add ½ tbsp oil, dill leaves and fresh coconut, sauté well on medium flame until fresh raw smell vanishes. Keep aside this mixture until use.
  4. Mix this roasted coconut dill leaves, sesame seeds with little salt to the cooked rice. Keep this ready for further use.
  5. For pickle masala:
  6. Roast red chili, mustard seeds in little oil, cool them. Take a mixer and powder red chili, mustard seeds, turmeric powder, asafoetida into fine paste. Keep this aside.
  7. For stuffing:
  8. Take a pan, add oil, sauté chopped onion, crushed garlic, until they are golden in colour.
  9. Add the cooked veggies and mix well.
  10. Add the pickle masala paste, lemon juice, salt and spring onion green. Mix well and keep this aside.
  11. Now take some water in a bowl, wet your palm and take one layer of rice on your palm, add the pickled vegetable stuffing in the center. Now add another layer of rice, close and prepare shapes (it can be cylindrical, circular or triangular).
  12. The Onigiri in Indian Style using Gobindobhog rice is ready to be served with sauce or as it is.

onigiri-Indian-style-close-up

My Notes:

Onigiri can be shallow fried and served but the rice tends to break so care should be taken.

For stuffing, any masala based veggie or fruits can be used.

Short rice grains which are sticky should be used for rice balls.

apple-cinnamon-appe-main

Apple Cinnamon Guliyappa or Appe using Gobindobhog Rice

apple-cinnamon-appe-main

Apple cinnamon guliyappa or appe is a sweet dish prepared using gobindobhog rice from Max Health and apple with light flavor of cinnamon. This is healthy aromatic snack for kids. Frankly speaking my kids loved these pillow soft guliyappa.  This recipe is in association with Belly Nirvanaorganized by plattershare and PlaceofOrigin.in – Indian Tastes Delivered. Under this program I have received Gobindobhog rice.

Gobindobhog rice is a superior quality rice cultivar grown in West Bengal, India. It’s a speciality of every Bengali household which is offered as a bhog to god. It is white, aromatic, sticky, short rice with buttery aroma. It was traditionally cultivated in districts of Bardhaman, Hooghly, Nadia, Birbhum (Wiki) of West Bengal. Many varieties of dishes can be prepared using this rice like khichdi, pulao, kheer. Guliyappa or appe is prepared using rice, jaggery, fresh coconut.

If you want to buy this rice here is the link below           

https://www.placeoforigin.in/staples/attas/rice

gobindobhog-rice

Here is my simple recipe

Course: Snack

Cuisine: Karnataka

Preparation time: 2 hours

Cooking time: 30 minutes

Serves: 4 nos

Ingredients:

Apple (big) – 1

Gobindobhog rice (Max Health) – 1 cup

Jaggery powder – ¾ cup

Fresh Coconut (grated) – ¾ cup

Cinnamon powder – ½ tsp

Ghee – 3 tbsp

Oil – 2 tbsp

Salt as required

Cooking soda a pinch (optional)

Water as required

Method:

  1. Take a bowl and soak rice in water for 2 hours.
  2. After 2 hours, take a mixer jar, add soaked rice, grated coconut, jaggery powder and prepare a fine paste.
  3. Pour this into the bowl, add salt and cinnamom powder.
  4. Peel the skin from apple and grate it. Add this directly to the rice batter and mix well.
  5. Keep this batter for 15 minutes to set.
  6. In the mean time, heat the appe pan on medium flame, mix oil and ghee together and keep aside.
  7. Just before preparing the appe, add cooking soda and mix well.
  8. Grease the appe pan, keep on medium flame, pour the batter into each well, close and cook.
  9. After half way, add ghee mixture on the sides, close again and cook. Reverse and cook again.
  10. Apple cinnamon guliyappa or appe is ready to be served hot with ghee.

apple-cinnamon-appe-closeshot

My Notes:

Generously ghee can be added on sides to get nice crisp outer and inner soft guliyappa or appe.

Gobindobhog rice (Max Health) is optional, any normal dosa rice can be used. The rice I have used is aromatic and gives a nice aroma to the guliyappa.

Medium flame and ghee is the key to get nice golden colour to the guliyappa.

 

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methi-rajma-pasta-quiche

Methi Rajma Pasta Quiche

methi-rajma-pasta-quiche

Methi rajma pasta quiche is the bombardment of flavors. It’s a fusion bake of ingredients. Here also I have used SPRIG Genoa multipurpose spice blend like my previous two posts. Quiche is a savory pastry pie made usually with egg, milk and as I am an eggless baker, this trial is also without egg. Quiche has its origin from France (Wiki) and later it spread across many countries with variations. There are infinite variations in savory pie filling. Well my next hero of this dish is pasta, this has its origin from Italy and it’s found in many shapes, size, and flavors. In this recipe I have concoction of quiche, with pasta filling flavored with Italian spice, and finally with Indian touch of adding methi, rajma.

So its methi rajma pasta quiche and I forgot to mention quiche with lots of cheese which I usually don’t prefer but my family loves it. Well love for cheese is obvious looking at my last two posts filled with cheese.

methi-rajma-pasta-quiche

Referred many food blogs for quiche recipe and finally landed up with my own proportions of ingredients.

Here is the recipe

Course: Bake, Fusion

Cuisine: France, Italy

Preparation time: 10 mins

Cooking time: 2 ½ hr

Serves: 5

Ingredients:

For crust

All purpose flour -1 ¼ cup

Cold butter (shredded) – ¾ cup

Cold water for dough

Sprig Genoa multipurpose spice blend- ½ tbsp

Salt as per taste

Raw rice for blank bake

For filling

Whole wheat spiral pasta (cooked with salt) -1 cup

Methi leaves or fenugreek  (chopped) – ¾ cup

Rajma  or red kidney beans (cooked with salt) – ½ cup

Onion (chopped) – ¼ cup

Tomato (chopped) – ¼ cup

Garlic (crushed) -1 tbsp

Red chili powder -2 tsp

Sprig Genoa multipurpose spice -1 tbsp

Roasted peanut powder -2 tbsp

Olive oil- 2 tbsp

Corn flour-2 tsp

Milk -2 tbsp

Salt as per taste

Pasta cooked water- ¼ cup

Cheddar cheese (shredded) – 1 cup

Method:

  1. Take a bowl, add all purpose flour, salt, shredded cold butter, sprig multipurpose spice.
  2. Rub the mixture gently with fingers so that they form breadcrumbs like structure.
  3. Add little cold water and bring the mixture together to form stiff dough.
  4. Cling wrap the dough and refrigerate for 10 minutes.
  5. Prepare the pie mould by greasing with oil or line with aluminum foil if the mould base is not detachable.
  6. After 10 minutes, roll out the dough into 1/5 inch thick sheet.
  7. Place this on pie mould, press the sides with thumb and randomly pierce with fork. Refrigerate this pie mould for 20 minutes.
  8. Preheat the oven at 200℃ for 10 minutes.
  9. After 20 minutes of refrigeration, take the crust, place a parchment paper on surface and spread raw rice on this. Blank bake in preheated oven for 20 minutes, then remove rice and grill for 2 minutes to get golden crust.
  10. Cool this crust with mould for 30 to 45 minutes.

Filling:

  1. Prepare a paste of corn flour and milk. Keep this aside for further use.
  2. Take a pan, heat olive oil. Add onion and fry well.
  3. Now add garlic and saute well.
  4. To this add tomato and fry well until its soft.
  5. Add chopped methi and fry well.
  6. Now add cooked rajma and mix.
  7. Add the corn flour and milk slurry, cooked pasta water and mix well until it thickens.
  8. Now add Sprig Genoa multipurpose spice blend, mix well.
  9. Add red chili powder and mix.
  10. Add cooked pasta, little salt and mix.
  11. Add the roasted peanut powder and mix.
  12. Cook the entire pasta mixture for one minute and cool this for further use.
  13. Preheat the oven at 180℃ for 10 minutes. Take the cooled crust with the mould, fill the pasta mixture tightly.
  14. Next layer the top with shredded cheese. Sprinkle olive oil on top of cheese.
  15. Bake in preheated oven at 180℃ for 40 minutes with last two minutes increase the temperature to 200℃ and grill the quiche to get light golden layer.
  16. Remove from oven, slice and serve hot or warm.

methi-rajma-pasta-quiche

My Notes:

Butter should be cold so that it gives a nice crust.

Butter and flour should be gently rubbed to prevent butter from melting.

Always add ice cold water little at a time as this has to be stiff dough.

The amount of cheese is variable.

The amount of pasta cooked water depends on how thick you want the consistency of final pasta to be stuffed. If it’s more watery the pastry crust becomes soggy which I personally don’t prefer.

Grilling for last two minutes of baking is optional. This step can be skipped.