Friday, 19 December 2014

Eggless Chocolate Cornflakes Cookies

Winter holidays reminds me of my childhood. I used to wait for it so eagerly just to laze around and play with my friends as much as I wished. We lived in a pretty cold place but the cold winters never deterred us from staying out late into the night.

I used to leave small cups filled with water outside my window and eagerly get up just to see if it was frozen.I remember running to the strawberry patch checking for strawberries each and every day and trying to keep my friends away from the raw strawberries lest they pick a few to taste it!

And of course waking up late to the wonderful aroma of mom's breakfast dish and lunch dishes being prepared.The snuggling in the bed for an extra 5 minutes even after I was fully awake is something I miss even today!

And holidays also means a lot of goodies.Luckily I am not missing those as I have been busy baking cakes ,cookies and breads for the bakeathon event.The kids are loving it so much that Lil Angel comes home each evening asking me what new thing I have baked that day!

Today's post is this super addictive cookies. We, the kids and me, literally fought over these cookies. The only thing I regret is that I did not bake a large batch!

I used:
Adapted from - Sharmi's Passion

Corn flakes-2 cups
Maida/ All Purpose flour- 1/2 cup
Cocoa powder- 2 teaspoons
Powdered Sugar- 1/4 cup
Butter -  1/4
Salt- 1/8 teaspoon
Baking powder- 1/8 teaspoon

Roughly crush the cornflakes and keep aside.Sift together maid, salt and cocoa powder.

In a bowl , cream together sugar and butter till fluffy.Add the flour,1/2 cup crushed corn flakes.Mix together and knead to a somewhat stiff dough.If the dough is too crumbly, add a few drops of milk/ water.Refrigerate the dough for 15 minutes.

Pinch out small balls. Take the remaining crushed corn flakes in a plate . Gently press the cookie balls,flatten in lightly and coat it in the cornflakes. Place at a distance of 1" between the cookies in a greased / lined cookie tray and bake at 180 degree C for 12- 15 minutes/ the sides are slightly brown. The cookies will be soft when fresh out of the oven but will get crisper after cooling.So do  not be tempted to over bake the cookies.Once the cookies are done, remove from the cookie tray and cool on a wire rack.

Serve the cookies after they cool down / store them in air tight container.


  • If the dough is too stiff after refrigeration,add a few drops of warm water / milk and knead one more.
  • Do not over bake. They will turn out to be extra crispy..

Bon Appetit...

Bake-a-thon 2014

Wednesday, 17 December 2014

Eggless Butterless Choco Cherry cake

When I visited the grocery store last month, I got huge bags of candied fruits to use in cakes and breads. This is the best season for bakes and the kids are having a great time indulging on the healthy bakes. One of the cakes that I tried a week ago is this Eggless Butterless Choco Cherry cake.

Since I do not store butter ,I find it easier to use oil and also I find yogurt based cakes have a very good texture.So made use of both in this beautiful cake.

I baked a large batch and sent more than a dozen to my maids grand kids.The rest was shared between the kids and me!

I used:
Makes-34 cupcakes

Dry ingredients:
All purpose flour- 2 1/2 cups
Powdered sugar- 1 1/4 cups
Cocoa powder- 2 tablespoons
Baking soda- 2 teaspoons
Salt- 1/2 teaspoon
Wet ingredients:

Oil-1/2 cup
Hot water- 1 cup
Milk-1/4 cup
Yogurt-1 cup

Glaced cherries-1/2 cup chopped

Icing sugar for dusting
Chopped cherries for garnishing

In a bowl whisk together the dry ingredients.In another bowl, whisk together the wet ingredients.

Add the wet ingredients mixture to the dry ingredient mixture and mix gently.See to that there are no lumps. Do not over mix.Toss the glaced cherries in a tablespoon of  flour[I forgot this step,but the fruits did not sink!] and add the dusted cherries into the batter and mix gently.

Line a muffin tray with liners and pour the batter into the prepared liners.Bake in a preheated oven at 180 degrees for 12- 15 minutes / a skewer comes out clean when inserted in the center.Once the cakes are baked transfer onto a wore rack to cool.

Once the cake has cooled completely, dust some powdered sugar and serve garnished with cherries.

Isn't the texture lovely!!!

Bon Appetit...

Bake-a-thon 2014

Tuesday, 16 December 2014

Babycorn Tofu Masala Gravy

Tofu, the famous Chinese and South Eastern ingredient is now available in many places around here.When we came back from China, I searched for it but it was not available back then[which was just 4 year back!] Tofu was Lil Angel's favorite and I used to buy fresh blocks of Tofu at the farmers market almost thrice a week. Though she loved it so much I was not able to find it here and it was really disappointing!.So I served paneer based dishes instead. She could differentiate the texture and found out .Well she was just 4 years old then and I was really so surprised that she found out my trick!So I started serving paneer under its original name and now she loves paneer equally.

This month Janani gave me tofu and baby corn as the secret ingredient for Shhhhh Cooking Secretly Challenge started by Priya of Priya's Versatile recipes  , I thought it was a good chance to cook with the good old Tofu!But I have to mention here that the taste of the packaged tofu can never even come close to the taste of the fresh Tofu we used to buy there.But we all did love the gravy!

I used both the ingredients she gave and made this creamy gravy.I have not used cream but used poppy seeds and melon seeds to give it the richness.

 I used:

Baby corn-100 grams , chopped into 2" pieces, parboiled
Tofu-1 small block, cubed
Kashmiri Chili powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala-1/2 teaspoon
Kasuri mehti-1 teaspoon,lightly crushed
Salt to taste
Oil-2 tablespoons
For the masala paste:

Melon seeds- 2 tablespoons
Poppy seeds- 2 teaspoons
Onion-1, chopped
Tomato-1, chopped
Garlic-4 pods, chopped
Ginger-2" piece
Oil-1 teaspoon

Soak the melon seeds and poppy seeds in hot water and keep aside for 15 minutes. Heat oil in a pan and saute the onion,tomato, garlic and ginger together till the onion and tomato is soft. Let it cool. Take this in a blender jar . Drain water and add the melon seeds and poppy seeds to it and blend to a smooth paste .Use a little water if needed.

Heat oil to make the gravy. Add the paste and cool till it thickens and changes color as shown in the pic.Add the chili powder, coriander powder, salt and mix well. Add 2 cups of water and bring to boil.

Simmer and add the parboiled baby corn and let the gravy thicken a bit.Add garam masala, tofu cubes and mix gently. After a couple of minutes, add kasuri methi, mix gently and remove from heat.

Serve garnished with coriander leaves.

  •  Paneer can be used instead of tofu.
  • To add richness, the masala paste can be sauteed in butter.
  • Cream can be added just before adding the kasuri methi.Simmer for a minute,add kasuri methi and remove from heat.
 Bon Appetit...