Nutella Thumbprint Cookies - Eggless

Nutella makes my Sister happy , and so i baked these cookies for her.

I have been religiously following an amazing food blogger ( https://bakewithshivesh.com/chocolate-thumbprint-cookies/  ) and got inspired from his blog and made these delicious cookies. 

These tasted like crunchy biscuits with the fragrance of nutella and was a hit in the family.

Topping it up with Nutella in the gaps just levels it up to another level .

Recipe:

1 cup flour

1/2 cup soft butter

1/2 cup powdered sugar

1/4 cup cocoa powder

Few cashews crushed 

Nutella to fill in gaps.

Chocolate to drizzle on top. 

Method:

Pre-heat the oven to 180C.

In the bowl beat together butter and sugar.

Beat in flour and cocoa powder. Mix until the dough comes together. 

Fold in crushed cashews.

Make small balls of the dough and place them on a baking tray with butter paper.

Bake at 180C for 10 minutes. Remove from oven, and press thumb into tops of cookies to make indentations. Return to oven and bake for another 5-7 minutes.

Let the eggless chocolate thumbprint cookies cool. Drizzle with chocolate. Fill with Nutella using a piping bag and enjoy .

happy baking.

RAWA IDLI

Idli can be eaten any time of the day .
Have it for breakfast or evening munchies .
Make it a full meal or carry it for takeaway , it is just amazing.
These Rawa idlis are super easy yet quick and delicious.

Recipe:- (makes 12 idlis )
1 cup sooji
1/2 cup curd
1/2 cup water
Salt as per taste
1 sachet ENO

Method:
Mix all ingredients except ENO , cover and keep for 15 mins .
Meanwhile , grease the idli mould with oil and keep ready.
Now add one sachet of eno and mix well .
Add the mixture in the greased idli trays and cook for 10-12 mins on high flame.
Once done ,cool and serve in a plate .

Now for the tadka :

Take a sauce pan, add 1tbsp oil , add 1/2 tsp mustard seeds ( rai ).

Now add 1/2 tsp cumin seeds , chopped green chillies , and curry leaves.

Let it splutter.

Immidieately add the tadka on top ofidlis that are served in a plate.

Tadaaa,,, its ready.

Happy cooking.

Kurkure BHEL ( Tea time snack )

1. 
   Indians love chaat to another level.
2. Here's a combination of most popular snack brand KURKURE  along with the flavors of chatpati chaat.
3. Recipe:
4. Ingredients :
5. Kurkure packets - 2 ( Rs.10 each )
6. 1/4 cup chopped onion 
7. 1 tbsp chopped tomatoes
8. 1/2 tbsp lemon juice
9. 1/2 tsp chaat masala
10. 1 tbsp chopped coriander leaves
11. 2 tbsp sev for garnish.

Method:

Toss all the ingredients in a big bowl , except sev.

Now serve in a serving bowl and top it up with sev.

Tangy and delicious snack is ready in hardly 5 mins.

happy cooking.

Aata Ladoo ( wheat flour ladoo )

Atta Ladoo is a simple recipe with few ingredients, but the texture and taste is amazing! These atta ladoos are very easy and quick to make and are perfect sweet. 

Recipe :
1/2 cup aata (Wheat flour )
1/2 cup sugar ( i used granulated - can use powdered for a smooth texture )
1/4 cup ghee (clarified butter ) plus 1 spoon
1 tbsp chopped almonds
1/2 tsp cardamom powder.

Method:
Take a Pan or Kadhai and Heat it.
Add Ghee
And then put Atta and cardamom powder.
Keep roasting it nicelyon medium flame (approx for 8-10 good minutes) till the time atta turns into good golden colour
Switch off the gas.
Let the mixture cool for a minute
Put sugar powdered / normal as per choice of same quantity as you have taken atta
Add almonds.
Mix well for 2min
Let it cool , but dont allow it to cool down completely.
Now start shaping it into lemon sized balls, apply a little amount of ghee onto your palms as it helps binding the mixture with hands.
The mixture will be still warm , be careful not to press too tight while making balls.
Do comment if any doubts .
PS: I hv used normal sugar as my family likes the crunch it gives.

Happy Cooking :)

TUTTI FRUTI DAHI WADA (yogurt based side dish)

Eating raw food once a while, is healthy , refreshing , nd unique ...
Wen u eat something that is raw , it keeps u fresh Al day, though u won't like eating it for ur Al three meals , but once a while it's necessary😊
Nd wen its so damn tasty nd delish, it's like becomin a daily ritual for u, bcuz u Njoi it ,
Yes , raw food is no more boring,
This thing will make u addictive to it, nd u may skip a meal nd hv 2 of these instead , I did the same for lunch😄
This is my third recipe in the no cook series.

Recipe:
(makes 5 vadas)
Ingredients:
10 slices of tutti fruti bread
Raw Salad (recipe mentioned below)
1/2 cup sweet chutney 
1/2 cup green chutney
Handful of sev(store bought)
300 gms yogurt ( whisk until smooth and creamy)

Raw Salad:
https://loveisincookin.blogspot.com/2015/09/raw-salad.html

Sweet chutney:
Dates+jaggery+tamirand (1/4 cup each)
Boil by adding enough water so that they are melted and mixed wel.(i added 2 cups)
Seive the entire mix, after it has boiled nicely and cooled a bit.(i boiled for 8-10 mins on medium flame)
Add salt and black salt 1/2 tsp each.
The sweet chutney is ready.

Green Chutney:
https://loveisincookin.blogspot.com/2016/04/green-chutney-cilantro-dip-side-dish.html

Dip one side in water, don't squeeze the water

Likewise do the second bread , two slices make one dahi wada

Put generous amount of the raw salad on one bread

Place another bread diagonally.

Press nicely, would be hard, but will tighten

Would be packed like this

Make the other wadas too

Method:

To Assemble:
Place one wada in a bowl, add beaten yogurt on top of it, add both the chutneys and top it with sev.
the tutti fruti bread dahi wada is ready to eat.

Do try it, this dahi WADA is crunchy , soft, and super super healthy 😊
Treat this to ur guest, dat will be a surprise for them, nd a proud feeling for u that u fed them something fresh nd good.

GREEN CHUTNEY / CILANTRO DIP (side dish)

A wonderful and flavorful side dish.
Indians love chaats(street side food ), and almost every chaat needs this green chutney.
It is added in chaat varieties, used as a spread for sandwich, enjoyed with parathas, dhoklas, samosas, cutlets and eaten with rotis (flatbreads ) too.
This is an extremely versatile condiment and allows you to do whatever you want with it. I use it for marinades too, even serve as dip with chips and crackers , almost every house has a bowl of this ready in their fridge .

Recipe:

Ingredients :

• 2 1/2 cups coriander leaves
• 1/2 cup mint leaves
• 4 green chilies chopped
• 1 big onion 
• 10-12 curry leaves 
• 4-5 garlic cloves
• ½ inch ginger
• 1 tsp lime juice 
• ½ tsp cumin
• Salt to taste
• Water if required(I used 3 spoons)

Method :

• Wash the coriander , onion, ginger , curry leaves , chillies , garlic and mint leaves .
• Add everything into the blender and blend into smooth paste .
• If you find the mixture is difficult to blend , you may add 2-3 spoons of water .
• Remove the chutney in a container and keep refrigerated (Goes well for 3-4 day )
• Use this chutney as required . 

Happie cookin.

DAL PAKWAAN / CRISP DEEP FRIED FLATBREADS WITH LENTILS

😍😍

Mornings should be treated lavishly
One amazing Sindhi Delicacy . Sindhi people just love to have it for their breakfast , yes, deep fried treats are the mains fo Sindhi people , let it be any time of the day ... 
Now  has become quite popular and is served in big restaurants too. it is basically , crisp fried flatbreads , served with lentils , sweet and spicy chutneys and raw onion .

Recipe:

(Makes 8 pakwaan )

Ingredients:

(For the pakwaan)

• Maida/ All purpose flour - 1 cup
• Semolina /sooji - 1 tbsp
• Jeera/ cumin seeds - 1 tsp
• Salt - As per taste
• Oil - 2 tbsp (to be added in the dough)
• Oil - for deep frying the pakwaans (crisp flatbreads )
• Water - as needed to knead the dough

(For the dal )

• Chana dal - 3/4 cup
• Yellow moong dal - 1/4 cup
• Red chili powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Jeera / cumin seeds - 1 tsp
• Coriander powder - 1 tsp
• Dry mango / Amchur powder - 1 tbsp
• Green chilies - 2 small
• Few Curry leaves
• Asafoetida/ Hing - A generous pinch
• Oil - 2 tblsp(for tempering )
• Water - As needed to boil the dal

Method :

(For the dal)

• Soak channa dal for atleast an hour (or overnight). Heat a pressure cooker , add drained dal , salt, turmeric , green chilli and enough water so that the dal gets nicely boiled ( I added 2.5 cups) . Give 3 whistles and then lower the flame for 5 mins.
• Open the cooker, take a little dal outside , and see if it's properly cooked , check Chana dal .And adjust water consistency if its too dry. 
• Once done , take out all the dal in a serving bowl , Sprinkle red chili powder , coriander powder and amchur powder . Then
• heat a pan with oil, temper with jeera, hing and curry leaves switch off the flame .Add it to the dal which is in the serving bowl sprinkled with spices .
• And the dal is ready .

(For the pakwaan)

• Mix maida, salt, jeera, oil well and add water to make a smooth dough. It should not be sticky, it should be smooth and on tighter side.
• Roll each to medium , not so thin pooris. Prick well everywhere with a fork to prevent puffing. 
• Roll everything and repeat the same. Heat oil in pan and put the flame to low. Drop the poori one at a time and cook in low flame or medium flame, until the bubble ceases. 
• At no point, the flame should be high. The poori should not puff and it should be super crisp So cook for long time in low flame to ensure the color remains golden, yet the poori turns crisp.
• The DAL PAKWAAN is ready to serve .
• Tastes amazing with sweet and spicy chutneys and raw onion .

Happie cookin.