Banana Oats Cookies

Banana Oats Cookie

BANANA OATS COOKIES

My first ever healthy recipe - Banana Oats Cookie...I hate Oats and never enjoyed anything made from it. But tried this as sounded yum and I love Bananas....also experimented by adding Bournvita in one part of the mixture, Chocochips in 2nd part and Coffee in the last part....All tasted superb and to my surprise my son loved the one with coffee. You can add cinnamon powder as well. Below is the basic recipe for the same:

Banana Oats Cookie with Chocochips

Ingredients
4 Ripe Bananas
2.5 cups Rolled Oats
4tbsp Honey
1/4 cup Oil (I used Olive Oil, you can also use usual Cooking Oil or Coconut Oil)
1 cup Almond Powder
A pinch of Salt

Method
1. Pre-heat oven to 180c

2. Place the banana in a medium sized bowl and mash it with a fork.

3. Add oats, honey and oil to the mash and stir it well.

4. Rest it for 10 minutes so that the oats can absord the moisture from the other ingredients.

5. After 10 minutes, add the chocochips and a pinch of salt. Stir to mix

6. Take a spoonful of mixture and roll into a ball and then press it to flatten on the greased baking tray. Repeat with the remaining mixture

7. Place in oven for 15-20 minutes

8. Take out and let it cool completely. Enjoy!!

Banana Oats Coffee Cookie

Eggless Chocolate Brownie

Eggless Chocolate Brownie

Who doesn't love brownies? I am a big savoury person but I love brownies. I was not feeling very nice, very irritated and flustered. I was snapping at everyone in sight. That is when I decided to do what relaxes me the most - baking. I had just gone shopping and bought all the supplies to bake a cake or a brownie. I didn't have any eggs which ofcourse didn't stop me. I made an eggless chocolate brownie inspired by Edible Garden. I added extra dark and milk chocolate chunks in the mix. It only made them delicious. The brownie was perfect and soft and melted in my and my husband's mouth.....simply yummmmm!!!!

Eggless Chocolate Brownie

Makes 9 Squares

Ingredients

1 cup Maida
1 cup Milk
1/2 cup Cocoa Powder
3/4 cup + 2 tbsp Powdered Sugar
1 tsp Baking Soda
A pinch of Salt
1/3 cup Vegetable Oil
1 tsp Vinegar
1/2 tsp Coffee Powder
1/2 tsp Vanilla Essence
10 Walnuts, Chopped
10 Kisses (Dark & Milk), Chopped

Preparation

1. Pre-heat oven to 350F / 180C. How to pre-heat an oven.
2. Mix the milk at room temperature with the vinegar and keep aside.
3. In a bowl, sift together the flour, soda, cocoa powder, coffee powder, and salt. 
4. Mix the powdered sugar with this and stir well to combine.
5. Mix the oil and vanilla to the milk + vinegar mixture.
6. Now add the wet ingredients to the dry ingredients and gently fold to combine until there are no more streaks of flour left.
7. Add the chopped chocolates to the mix.
8. Transfer the batter to a greased 8X8 pan and add chopped walnuts on top.
9. Bake for 25-30 mins until a fork inserted into the brownie comes out clean or with crumbs.
10. Let the baked brownies sit in the pan and cool completely before you cut into squares.

Note: If a recipe calls for buttermilk and you don't have any in hand, milk + vinegar mixture acts as a great substitute for buttermilk.

Keeps well for up to 2 days outside or 4 days refrigerated.

Microwave Khandvi

Microwave Khandvi

Khandvi is one of my most favourite Gujarati dish. I love the way I can unroll the rolled khandvi in my mouth. As i have been using my microwave a lot lately, I wanted to do the microwave version. Hence, I referred to one of my favourites, late Tarla Dalal's recipes and trust me, it was as good as the normal one made on the gas. My husband, who is my biggest critic loved it and asked to keep some for the evening too. Try it and enjoy!!

Serves 4

Ingredients

1 1/2 cup Gram Flour
1 1/2 cup Curd, mixed with 1 cup Water
2 tsp Ginger-Green Chilli Paste
1/2 tsp Turmeric
2 pinch Asafoetida
Salt to taste
2 tbsp Oil
1 tbsp Mustard Seeds
1/4 cup Coriander, finely chopped

Preparation

1. Combine the flour, curd-water mixture, ginger-green chilli paste, turmeric, a pinch of asafoetida and salt in a microwave bowl.
2. Mix well and keep in microwave on high for 5 minutes mixing twice in between twice after every 1 1/2 minute.
3. Spread the mixture using a spatula on a clean and smooth kitchen surface allowing it to cool for 2 to 3 minutes.
4. Cut the khandvi length-wise in even strips.
5. Carefully roll out each strip from one end to another forming cylindrical rolls.
6. Combine the oil, mustard seeds and a pinch of asafoetida in a microwave bowl.
7. Microwave on high for 2 minutes. 
8. Pour the tempering on top of the khandvi.
9. Garnish with coriander and serve hot.

Note: Tastes best if served along with green chutney.

Spread the mixtures as evenly and thinly as possible.

Fresh Bread

Fresh Bread

I loveeeeee bread but scared of eating it now a days as I am trying to lose weight and bread for me never stops at one slice or two or even three. Hence, I don't buy it unless its a Saturday and Sunday is egg day. Today, I was really really craving for bread and didn't have any at home. Then as I have been bitten by the baking bug, I decided to make some myself at home. This was my first attempt and trust me, I am going to make this more and more number of times unless my baking phase fades off. Very simple way to make it and super satisfaction when you eat it with butter melting over it. Try it and you will know what I felt.

Makes 3 Bafs

Ingredients

225 g Plain Flour, plus extra for dusting
1 tsp Salt
100 ml Tepid Water
1 tbsp Olive Oil, plus extra for oiling
1 tsp east-Blend Dried Yeast

Preparation

1. Sift the flour and salt into a large, warmed bowl and make a well in the centre.
2. Add the water, oil and yeast to the well.
3. Gradually mix in and form a dough.
4. Turn out onto a lightly floured work surface and knead for 5 to 7 minutes, until smooth and elastic.
5. Return the dough to the bowl, cover with cling film.
6. Leave in a warm place to rise for one hour or until doubled in size.
7. Turn out the dough onto a lightly floured work surface and knead again until smooth. 
8.  Grease a baking tray with oil.
9. Divide the dough into 3 equal pieces, shape into rounds and space well apart on the prepared baking tray. 
10. Dust with a little extra flour for a softer crust. Cover with cling film and leave to rise again in a warm place for 30 minutes or until the baps are doubled in size.
11. Preheat the oven to 230 degrees.
12. Bake in the preheated oven for 15 minutes until the crust is slightly browned.
13. When done, remove it outside and let it cool a bit. 
13. Add the butter on top so that it melts on the hot bread immediately.

Note: You need to test the yeast for the base before you use to know its active. Put 2 tsp yeast in warm water along with pinch of sugar and cover and leave for 15 minute. If the water becomes frothy, then the yeast is active and can be used.

Eat the bread as fresh as possible.