Easy Homemade Bread

Blogging after a long long time...

Had been busy with my family and business, that i was finding very less time to write a blog post.

You all are aware that we are going through a tough situation now. Because of this critical situation, we all are forced to stay home. Some of you might be utilising this time to spend with your family, while some others might be feeling depressed. Whatever it is, please stay home and stay safe. Social distancing is very much needed. We can overcome this situation together, by staying separate.

Take this opportunity to brush up your hobbies, spend time with your family and learn new things.

To ease your boredom, i thought to write down an easy bread recipe, so that u can try at home and feed your family. This simple recipe doesn't have lot of ingredients, so as we have very limited resources now because of the lock down, we can try this one out. Baking is a stress buster, bread making is even more relaxing. Moreover, this will give your hands some workout 😊

Lets get into the recipe...

Ingredients

All Purpose Flour/ Maida - 225 gm (1 1/2 cup)
Warm Milk - 165 ml 
Yeast -1 tsp ( or 1 1/2 tsp of normal yeast)
Salt - 1/2 tsp
Milk Powder - 2 tbsp
Sugar - 2 tbsp
Butter (room temperature, not melted) - 1 tbsp

Method

• Take a big bowl. Pour warm milk into it. Add 1 tbsp sugar and instant yeast into it. Mix well and keep it aside for 10 mins. This will bubble up a bit.
• Now, add milk powder, salt and the remaining sugar. Mix well.
• Now add maida, little by little, mixing in between, using a spoon. Use your hand towards the end to mix properly. It will be sticky. Mix for 2-3 mins. Cover and keep it aside for 10 mins.
• After 10 mins, add butter, mix well and take this slightly sticky dough out onto a clean surface.
• Now, you have to knead well by stretching and kneading method for minimum 15 mins. If you find that its sticking to your surface or hands, add little bit of maida, 1 tbsp at a time. Don't add too much of maida at this time, or your bread will become hard. (see video to see stretching and kneading)
• Don't skip this step. Kneading is the key to a soft and tasty bread. This activates gluten which is very crucial in bread making.
• After kneading for 15 mins, your dough will be very soft and not sticky. 
• Now grease a bowl with little oil and place this dough into it. Cover and keep it in a warm place for 1 hour or till it becomes double in size.
• Once its double, take it out onto a clean surface. Dust little bit of maida and just knead for 1 min. We just want to knock out the air trapped in the dough.
• Take a rolling pin and roll the dough till it spreads nicely. Now, from one end, start rolling inwards tightly. Pinch the dough when it reaches the end. Tuck in the sides too. The dough will look like a log now. (see video for reference)
• Place this log into a greased loaf tin, pinched portion downwards. Cover with a damp cloth and keep it in a warm place for 1 hour.
• After 1 hour, when the dough rises, place it in a preheated oven at 160 degree Celsius for 40-50 mins till its brown on the top and cooked completely. When u hear a hollow sound on knocking on the top of the bread, then u can make out that its cooked completely.
• Every oven temperature is different, so bake according to your oven.
• Once its baked, take out and place the tin on a wired rack for 5 mins. Smear some butter on top of the bread.
• After 5 mins, overturn the tin and take out the bread and let it cool down completely. Don't let the bread cool down completely in the tin itself as it will become soggy.
• Slice the bread only after it is completely cool down.
• Enjoy!!

 

Baked Donuts / Doughnuts (No-Knead)

Who doesn't love donuts?  We all do, right? 

I love baked donuts more than the fried ones.... I know, fried ones tastes more yummy than the baked ones. 

But iam a person who try to avoid or lessen the use of unhealthy stuffs in my cooking or baking. Somethings cannot be changed to get the required result, but some ingredients or method can be changed. Thats how i ended up baking donuts....

This is not the first time iam attempting to bake donuts....No....I tried many times and was not at all satisfied with the texture or taste of the end product. But, this one is just right...A sure keeper in my recipe book. So, here iam sharing this with all my friends out here.

The main attraction of this recipe is that, no workout needed for your hand muscles, to make these yummy ones... In short.......No kneading required. Just mix and let the yeast do its work......  Isnt it a relief? 

Do try it out and let me know... 


Ingredients

Maida 3 ¾ cups (575g)  
Dried yeast (active or fast action) 2 tsp
Salt  1 tsp 
Milk (warmed) ¾ cup (200ml)  
Butter (melted ) ¾ cup (170g) 
Eggs 4 (room temperature)
Honey ¼ cup ( 80g) 
Vanilla extract 1 tsp 



Method

1. In a large bowl add maida, yeast and salt. Mix well together. (Dont put salt on top of the yeast)
2. In a separate bowl, whisk together milk, eggs, honey, melted butter and vanilla extract.
3. Mix the wet into the dry with a spatula until you get a wet loose dough. Cover tightly with cling film and lay a towel over the top. That’s it, no machine needed!! You may have some lumps in the dough but don’t worry, they will disappear. 
4. Leave it at a warm place and let it rise for 2-3 hours. 
5. Once doubled in size, place the dough in the fridge overnight, roughly for 12 hours. The dough will be loose but will firm up when chilled. Don’t try to knead after 3 hours, it needs to be chilled 
overnight. 
6. Next day, to form your Donuts: On a floured surface, roll out your dough to ¼ of an inch thick. Using a round cutter cut out round pieces of dough. To cut the hole in the middle , use a smaller sized cutter. Even the small rounds also can be baked as such.
7. Place them on a baking tray lined with butter paper.  
8. Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready, because they will puff up.
9. Gently brush the donuts with melted butter.
10. Bake at 190 degree celcius for 15 minutes. Keep a close eye on them, so they don’t get too brown. 
11. Once out of the oven, dip them in the glazes. Do this straight away, because it soaks into the warm donut and creates a lovely crisp glaze. 
12. Enjoy them fresh.

Note:

1.The dough can be kept for 3 days in the fridge.


Vanilla Glaze

Ingredients

Powdered sugar 1 ½ cup (187g) 
Milk 2-3 tbsp 
Vanilla extract 1 ½ tsp

Method

1. In a medium bowl, whisk together all ingredients.
2. Whisk until silky and smooth. 
3. If you want it thinner add a little more milk
4. Store the icing at room temperature in an airtight container for 2 weeks. 

For Chocolate Glaze, add 4 tbsp unsweetened cocoa powder, along with the other ingredients mentioned for the vanilla glaze.

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Happy Baking!!

S'mores Cookies

A s'more is a traditional night time campfire treat popular in the United States and Canada, consisting of a fire roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker. (Wikipedia)


My elder daughter is a big fan of marshmallows and she was telling me to bake s'mores cookies for a very long time. Searched in net and saw that there are many ways to bake them. The traditional one is much different from the ones people bake.

Couldn't get hold of graham crackers, which is to be used in these cookies. But, it didn't stop me from trying these cookies. Tried baking them with easily available ingredients.... So, these are the ones which I baked for her. Do try out and enjoy!!!

Ingredients

1-1/3 cups All Purpose Flour/Maida
1-1/4 cup Crushed Graham Crackers (I used digestive biscuits)
1/2 tsp Salt
1/2 tsp Baking Soda
1 Egg
1 tsp Vanilla Extract
1/2 cup Unsalted Butter (softened at room temperature)
1/3 cup Granulated Sugar
1/3 cup Brown Sugar
1/4 cup Grated Chocolate (optional )
Marshmallows
Chocolate (cut into little squares)


Method

• In a bowl, mix together the flour, grated chocolate, salt, baking soda and biscuits. Keep this aside.
• Using an electric hand mixer or stand mixer, cream together the butter with both kinds of sugar, add the egg and vanilla and mix until combined. 
• Add the dry ingredients and mix until your dough has come together.
• Preheat your oven at 180 degree Celsius.
• Take small portions of the dough, roll it between your palms and flatten it a bit. Place them on a baking tray, lined with baking paper.
• Bake them for about 5 to 7 minutes or until lightly golden brown around the edges, remove from the oven.
• Place a small piece of chocolate on top of each cookie, followed by a small piece of marshmallow and pop them in the oven, just for about a minute or until the marshmallows start to lightly brown.
• Remove from the oven and immediately top them with another little piece of chocolate. Allow to cool slightly, before removing from the tray.
• Serve and Enjoy!!!

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Happy Baking!!

Sesame Poppy Seed Crackers

Crackers are flat, crisp and known to be a nutritious snack which is baked. They are always salted and can be made in different flavours. They are made in different shapes, commonly in round or square. Crackers can be enjoyed on its own or can be topped with Cheese, Dips, Soft Spreads, Jam, Butter or Peanut Butter or any thing you like :)

My husband and my kids love crackers and we usually buy from the stores. I thought to give it a try at home and it turned out to be really good.

Give it a try and you will love them for sure.

Recipe Source: Click here


Ingredients

250 gms All purpose flour/Maida
2 tbsp Poppy seeds
2 tbsp Sesame seeds
1 tsp Black pepper powder1 tsp Baking powder
½ tsp Salt60 gms Butter (Unsalted, cold and chopped)


Method

• Sieve maida, baking powder and salt into a bowl. Add poppy seeds, sesame seeds and black pepper powder. Mix well.
• Add butter and using your fingertips rub it until it resembles fine breadcrumbs.
• Make a well in the center and add 100ml cool water. Mix well until a firm dough forms. If needed add more iced water. Don’t over mix.
• Cut the dough into half and wrap one half in a cling film. Chill it in the fridge.
• Roll the other half out between 2 sheets of baking paper until 1-2mm thick. Using a round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes.
• Preheat oven at 180 degree Celsius.
• Place the baking tray in the preheated oven for 20 - 35 minutes till the crackers turns light golden colour.
• Once done, take out from oven and place them on a wire rack to cool.
• Serve them with hot coffee or tea.

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Chilli Potato Cakes

An easy and tasty snack with a simple yummy dip. Nothing more to tell about this simple snack. Try it out and you will know :)

Ingredients

 

4 nos Potato

1 Egg yolk

3 tbsp Coriander leaves

4 Spring Onion Bulbs (finely chopped)

3 – 4 Green chilli (finely chopped)

1 tsp Lemon Zest

100 gm Dry Bread Crumbs

2 tbsp Oil

Salt to taste

3 tbsp Mayonnaise

1 tbsp Black pepper powder

1 tbsp Mixed herbs

 

 

Method

 

• Boil potatoes in a cooker till one whistle (takes 5 minutes). After one whistle, keep it on low flame and let it whistle for 3 times.
• Later, switch off the flame and when all the steam escapes from the pressure cooker, take off the lid.
• Transfer the potatoes onto a plate and let it cool down completely. Peel off the skin and mash the potatoes.
• In a bowl, put egg yolk, coriander leaves, spring onion bulbs, green chilli, lemon zest and salt. Mix well till everything is nicely combined.
• Add the mashed potatoes and combine well. Spread the bread crumbs in a plate and keep aside.
• Take small portion of the potato mixture, roll them between your palms and place them on the bread crumbs. Coat the potato cakes firmly with the bread crumbs and keep them aside.
• Heat oil in a fry pan. Place the potato cakes gently in the medium hot oil. After 1 minute, turn the other side and let it cook for another 1 minute. When both sides turn golden brown colour, transfer them onto a tissue paper.
• Serve the Chilli Potato Cakes hot with the Mayonnaise Herb Dip and Enjoy!!!

For the Mayonnaise dip: In a bowl, put mayonnaise, black pepper powder and mixed herbs. Mix well.

 

 

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Nuts Chikki | Dry Fruit Chikki

This is a healthy and tasty snack. Iam sure kids will not say "No" to this yummy treat. Very easy to make and will stay fresh in an airtight container for long. You can add any nuts of your choice.... Its all up to you....Try it out and let me know how you liked it. 

Ingredients 

1 cup Almonds (chopped)

1 cup Pista (chopped)

1 cup Cashew nuts (chopped)

¼ cup Jaggery (grated or finely chopped)

Kesar/Saffron (few, soaked in milk)

2 tbsp Ghee

 

Method

 

• Heat ghee in a kadai and add jaggery in it.
• When the jaggery is completely melted and becomes slightly thick, add dry fruits and Kesar. Mix well.
• When the mixture starts leaving the sides of the pan, switch off the flame.
• Pour the mixture on to a greased plate. Spread nicely.
• Cut into pieces when it cools down a bit. Serve and Enjoy!!!

 

 

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Dragon Chicken

I have heard about dragon chicken long back, but never thought to try it at home. Not because it was a difficult recipe, but whenever I buy chicken, I end up preparing a normal chicken curry or any other usual Chinese dish. I somehow forgot about trying this recipe. This time, I didn't forget to make this one and I regret why I didn't try it earlier. My kids just loved it a lot.

I served this dish along with flavoured rice (my kids favourite). Also, reduced the spiciness as my kids don't eat spicy food.
 
The cashew nuts added, gives a nuttiness and crunchiness to the entire dish. Toss the fried chicken in the sauce on high flame and you won't loose the crispiness of the chicken too. This dish has a spicy and sweet taste, loved by kids. Try it out and let me know.

Ingredients

500 gms Chicken (boneless, cut into long thin strips)
Oil for deep frying
Spring onion greens or coriander leaves for garnish


For Marination :

1 tsp Soy Sauce
2 tsp Red Chilli paste
1/2 cup Maida/All purpose flour
Salt to taste
1/4 cup Corn flour
1 Egg
1 tbsp. Ginger Garlic paste
1 tsp Black pepper powder


For Gravy :

1 tbsp. Oil
3 Dry Red Chilli
10 - 15 Cashew nuts (broken into half)
1 Onion (Large, thinly sliced)
1 Capsicum (thinly sliced)
1 tbsp. Ginger Garlic paste
1 tsp Red chilli paste
1 tsp Soy sauce
2 tbsp. Tomato sauce
Salt to taste
1 tsp Sugar


Method

• Take a bowl and add chicken pieces along with the marination ingredients. Mix well and keep this aside for 15 minutes.
• Later, heat oil in a kadai. Put the marinated chicken pieces in it and fry till they become golden brown colour. Once done, transfer them onto a tissue paper. Keep aside.
• To make the gravy/Sauce : Heat oil in a kadai. Add dry red chillies and cashew nuts. Fry till the cashew nuts start to change its colour.
• Now add the onion and capsicum. Saute well.
• Add ginger garlic paste and saute for a minute.
• Now add soy sauce, tomato sauce, red chilli paste, salt and sugar. Mix well.
• Cook it for sometime, till the sauce thickens a bit.
• Now add the fried chicken into it. Toss well and if needed, add little bit of water.
• Sprinkle coriander leaves of spring onion greens for garnish.
• Serve it hot and Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Cherry Coconut Muffins (No Sugar)

The name says it all.... its a muffin with cherries and coconut flavoured.

You might be thinking... how come muffins are not in a cup cake liner. It so happened that I kept a batch of muffins in the oven and after 10 minutes, power went off. I was tensed as to what to do with the batter. My Gas Oven Tandoor came to my rescue :) Poured rest of the batter in it and baked them at one go. I must say that the cake turned out to be soft and yummy.

Ingredients

2 cups Self Raising Flour (check here for substitute)
125 gms Butter (cold)
1 cup Cherry (pitted)
1 cup Desiccated Coconut
1 cup Coconut Milk
2 tbsp. Milk
1 Egg


Method

• Cut the cherries into small pieces. Keep this aside.
• Cut butter into small pieces.
• In a bowl, add self raising flour and butter. Mix gently using your fingers or put in a food processor and pulse for 30 - 60 seconds till it becomes the consistency of bread crumbs.
• Into this mixture, add all the rest of the ingredients and mix well using a wooden spoon or silicon spatula till everything is nicely combined.
• Preheat the oven at 220 degree Celsius.
• Spoon the batter into cupcake molds and place them in the preheated oven for about 20 minutes or until it is cooked.
• Once done, take off from the oven and let it cool on a wire rack.
• Later, Enjoy!!!

Note

1. You might have noticed that no sugar is added in this recipe. Still the muffin tastes light sweet as we have added cherries in it. If you need the muffins to be more sweet, add about 1/4 cup of sugar in it.
2. These muffins are best to be packed as snacks for kids.

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Vanilla Scones with Strawberry Cream Filling

A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal with baking powder as a leavening agent and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a teacake and other sweet buns, which are made with yeast. A scone is in some senses a type of pastry since it is made with essentially the same ingredients as shortcrust, though with different proportions of fat to flour. (WiKi)

It is originated from United Kingdom.

I had tasted scone once and somehow I didn't like the taste of it that I never thought to try it out at home. I had some left over fresh cream with me that I wanted to use it up. Didn't want to do the usual side dish, I wanted to try out a different dish.... as usual :) That's how I thought to try out an easy scone recipe... moreover, my little one is attracted towards cream buns these days... thought that this one would taste somewhat similar.

So here iam.... with an easy recipe for scones.... Try it out, you will like them for sure.

Ingredients

4 cups Self raising flour (check for the substitute here )
1 tbsp. Powdered Sugar
1 cup Thickened Cream
1 cup Milk
2 tsp Vanilla extract


For Strawberry Cream

1/4 cup Strawberry Crush or Jam
1 1/2 cup Whipped cream
1 cup Strawberry (chopped, optional)

Icing sugar for sprinkling on top (optional)


Method

• Sieve self raising flour, sugar and a pinch of salt and keep aside in a big bowl.
• Mix thickened cream, milk and vanilla extract in a bowl. Pour this into the dry ingredients and mix using a flat spatula to combine everything together.
• Put this dough onto a lightly floured surface and knead gently until smooth. Don't over knead it.
• Preheat the oven at 190 degree Celsius.
• Pat the dough into a 2.5 cm thick round. Using a 5 cm scone cutter or a normal round cutter, cut out the scones from the dough. Place them on a greased baking tray.
• Place the baking tray in the preheated oven for about 12 to 15 minutes or till the top turns golden brown colour.
• Once done, take out from the oven and cover the tray with a clean towel for 10 minutes.
• In the mean time, prepare the strawberry cream by adding the strawberry crush or jam into the whipped cream. Beat well using an electric hand beater or using a wire whisk until stiff peaks.
• Add strawberries if required at this stage. Gently fold using a spatula. Keep aside.
• After 10 minutes, take the scones and split them into half. Put some strawberry cream filling on one half and cover with the other half. Another small scoop of strawberry cream on top with little strawberry crush. Sprinkle little icing sugar....
• Enjoy these yummy and tasty scones.

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Frittata Pasta

 
This recipe is a blend of two dishes ... Frittata and Pasta.... both when combined together, you get a new and tasty dish called Frittata Pasta. A tasty evening snack for kids after coming back from school.


Both Frittata and Pasta is an Italian dish. Frittata is an egg-based Italian dish similar to an omelette or crust less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. Pasta is a staple food of traditional Italian cuisine. (Wiki).

There are different varieties or shapes of pastas ... like Penne, Spirali, Spaghetti, Farfalle, Fusilli etc. Now a days, we get whole wheat pasta. For a healthier version, use whole wheat pasta.

This dish can be prepared with any variety of pasta. Here, I have used spirali pasta. Use any pasta of your choice and enjoy!!


Recipe source : SanjeevKapoor (FoodFood)




Ingredients

To make Frittata:

5 Eggs (beaten)

Salt to taste

1 Capsicum (thinly sliced)
1 Onion (medium, thinly sliced)

Black pepper powder to taste

2 tbsp. Olive Oil



Method 

• Heat olive oil in a wide non stick pan.

• Add onion and let it saute till translucent.
• Now add capsicum, salt and pepper powder. Saute for another 2 - 3 minutes.
• Add beaten eggs and give a quick stir. Spread out the onion and capsicum with the spatula.
• Keep on low flame, cover and let the egg cook in the bottom.
• Once the bottom is nicely cooked, flip over the egg very gently and carefully.
• Let the other side also cook nicely.
• Once done, transfer the frittata onto a plate.

To make Frittata pasta :


2 cups Spirali Pasta (cook as per the directions mentioned in the packet)
Salt to taste
3 tbsp. Olive Oil
1 Onion (finely chopped)
4 Tomato (blanched in boiling water, skin peeled out and cut into small pieces)
2 tbsp. Tomato puree
1 tbsp. Garlic (finely chopped)
1/2 - 1 tbsp. Mixed Herb
1 - 2 tbsp. Chilli flakes
Water as required

10 pieces Frittata (cut into 4 inch long strips)

Method

• Heat olive oil in a non stick pan.

• Add onion and let it sauté till translucent.
• Now add garlic and sauté till it starts to change its colour.
• Add tomatoes (blanched, peeled and cut into small pieces) into it. Mix well and let it cook for about 5 minutes.
• Now add tomato puree and adjust the salt.
• After 2 minutes add mixed herb and chilli flakes. Mix well.
• Add water to adjust the consistency you need.
• After some time, add the cooked pasta into it. Mix well so that each of them is nicely coated in the gravy.
• Let it simmer for another 2 minutes.
• Now add the frittata pieces and mix gently, so that it doesn't break.
• Let it simmer for about a minute.
• Serve it hot and Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*

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Chatpate Aloo

This chat is spicy, sweet and tangy. I cannot tell you the exact taste of this dish... A must try chat. Though this is dish is not healthy, once in a while treat your taste buds with different flavours.

Nothing much to tell about this dish. Try it out and let me know.

Ingredients

5 - 6 Potatoes (cut into big cubes)
Oil for deep frying
Chat Masala as required
Chat Ki Chutney as required


Method

• Heat oil in a kadai. Deep fry the potatoes in medium flame. When it turns golden brown colour, transfer them onto a tissue paper.
• Take one piece of the fried potato and press it gently by placing it under a cloth. Do the same procedure with rest of the fried potato pieces. Keep aside.
• Heat the same oil on high heat. Put the flattened potato pieces in the hot oil and fry for a minute. This is done to make the potato pieces really crunchy. Once done, transfer onto a tissue paper.
• Put the fried potato pieces in a bowl and pour Chat Ki Chutney on top of it. Mix well and add little bit of chat masala.
• Serve it hot.

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Mushroom Fry (Chinese Style)

Sorry guys,.... I know..... iam blogging after a long gap. The reason is that I was busy with some chocolate orders and was trying my hand on some cake toppers with fondant. Once iam comfortable with it, I would start taking orders for Birthday cakes, Anniversary cakes or any type of cakes. Though I have done many cakes using buttercream, I am putting my baby steps into the vast world of fondant decorations. Its really fun to mold out different figures using the fondant. Iam in love with it now :)

Don't worry guys, I will not stop blogging...it will go on, but may be not as regular as I used to write earlier. Though cooking is my passion, I love baking the most. So iam slightly inclined to baking. If I start about this topic, it will go on....so coming over to this recipe...

We all love mushrooms a lot....actually many of you might also like it, right? The main problem I face with mushrooms, is the cleaning part. While cleaning them, I make it double sure that it is cleaned properly. So it takes lot of my time. Still I love to cook with it. This time it is a Fried Chinese dish iam making with this mushroom. I must say, it tastes heavenly. Try it out and let me know...

Ingredients

10 - 15 Button Mushrooms
Oil for frying

For making batter:

3 tbsp. Maida/All purpose flour
1 tbsp. Cornflour
Salt to taste
1/4 tsp Black pepper powder
Water as required

For making Sauce:

1 Onion (finely chopped)
1 tbsp. Garlic (finely chopped)
2 Stalks Spring Onion (finely chopped)
1 tsp Tomato Ketchup
1 tsp Red chilli sauce
1 tbsp. Kashmiri Red chilli powder
1/2 tsp Soy Sauce
1 tsp Vinegar
1/4 tsp Black pepper powder
Salt to taste
1 tbsp. Oil



Method

• Clean the mushrooms and cut each one of them into half. Keep aside.
• Mix maida, cornflour, salt and black pepper powder in a bowl. Add little water to make a batter. Mix well to remove all the lumps. The batter should be neither too thin nor too thick.
• Heat oil in a kadai. When it is medium hot, dip each mushroom pieces in the batter and put them in the oil. Let it simmer till all the sides are golden brown colour.
• Once done, transfer them onto a tissue paper. Keep aside.
• Heat 1 tbsp. oil in a kadai. Add onion and the bulbs of spring onion. Saute till translucent. Now add garlic and saute for a minute or till the raw smell goes off.
• Add tomato ketchup, soy sauce, red chilli sauce, Kashmiri red chilli powder, vinegar, black pepper powder and salt. Mix well and add 1/4 cup water. Let it boil for 1 minute.
• Now add the fried mushrooms and toss well so that each one of them is nicely coated with the sauce.
• Adjust salt if needed. Take off from heat and garnish with the spring onion greens.
• Serve it hot as a starter or with Fried Rice or Chinese noodles.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the sauces and spices as per your taste*


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Whole Wheat Oats Cookies (Egg less)

This is a super easy and healthy cookies which you won't regret enjoying more than one. A perfect snack box item for the kids and yummy to munch-on with tea, coffee or a glass of milk.

It is really a wholesome cookie and you will feel full, after eating just two of them. I have made these twice now. The first batch vanished within 1 day. So had to make it again... on kids demand ;) I did not think twice, as it is a healthy snack for them.

Try it out and tell me how you liked them..

Ingredients

1 cup Oats
1 cup Whole wheat flour
1 cup Sugar (powdered)
1/2 cup Butter
2 tbsp. Milk
1 tsp Cinnamon powder
1 tsp Baking powder
1 tsp Vanilla essence


Method

• In a bowl, put butter, milk, sugar and vanilla essence. Mix well using  a wooden spoon or an electric beater till it becomes smooth and creamy.
• In another bowl, add oats, whole wheat flour, cinnamon powder and baking powder. Mix well using a wooden spoon till everything is nicely combined.
• Put the dry ingredients into the butter mixture and knead well using your hands till it becomes a nice and soft dough.
• Pre heat the microwave oven in convection mode at 175 degree Celsius.
• Place a butter paper on a baking tray. Take a lemon sized dough and roll between your palms. Press gently and place it on the baking tray. Do the same procedure to the rest of the dough.
• Place the baking tray in the pre heated oven for about 25 - 30 minutes for crispy cookies and for about 15 - 20 minutes if you would like a chewy cookies. ( I would prefer the crispy ones as it tastes simply great).
• Once done, take off from the oven and transfer them on a wire rack and let them cool completely.
• Enjoy!!!
• Put them in an airtight container for later use. It remains crispy for more than 2 weeks....if any left ;)

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