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Eggless sugar cookies is in my “to-bake” list for such a long time now. Every Christmas I will think that I have to try it but couldn’t get to it until yesterday.
Found this recipe in my favorite recipe site and the sugar cookies recipe was egg less to begin with. Like many other readers I too had a doubt if it will come out right and boy I was in a surprise! The cookies turned out absolutely gorgeous and delicious. Not too sweet, not too crispy or not too chewy…just the perfect texture. The only change I made was to use a little extra vanilla extract then mentioned in the original recipe, which really gave the cookies a very good flavor and aroma.
|Eggless Sugar Cookies|
So… did you make this Garlic Herb Butter? If not, you’ve still got time!! Here’s a recipe which I promised in the last post. This is one of my fav veg appetiser and also side to Pie, Pasta, Soup, Omelet, Salad etc;
There was a time when I was so much in love with Domino’s garlic bread. I think it was during my pre graduation days. My brother used to get those for me every now and then but like many other things in life, I got phased out of that too. Now, I’m slowly getting back into that phase, hhmm…
This is one of the easiest things that you can put together, especially if you are cooking for a large group.This tiny bite of flavour overload will never fail to tickle your taste buds. I’ve seen kids also enjoying this very much, may be you can remove the mushroom part to make it more kid friendly ;)
Hope you get to try this during the weekend. Have a great weekend!
Here is the recipe…
Garlic Mushroom Crostini Print Author: Maria Jose Martin Recipe type: Appetiser, Starter Cuisine: Italian Serves: 4-5 Ingredients
I’m not sure whether you also feel the same… sometimes after spending so much of time doing something, be it dressing up for a special occasion or rearranging your furniture or editing a picture you feel something amiss. You feel like it’s not quite there, not yet perfect… do you get that feeling?
May be all you need is a small change, a tweak, like adding a dash of colour to your wardrobe or placing your coffee table at an angle or adjusting the lighting of the pic, but the impact of that minor change makes a HUGE difference.
Sometimes when cooking also, I feel the same. When everything is chopped and stirred and while I do the final taste testing, it still feel incomplete because the flavour hasn’t hit the correct note. It can be perfected with a pinch of garam masala or a squeeze of lemon juice or a knob of butter! Ah yes… this is where butter comes in!
Both of us love butter, especially salted butter, plain and simple. I grew up on Borma bread and Amul butter, no wonder most of my school mates wrote in my scrap book asking me to eat less and referred me as their “unda” (round) friend. Well, I’ll tell you about that story later.
I used to make garlic butter once in a while, but this is the first time, I added Parmesan cheese to it. The sharp nutty flavour of the Parmesan does wonders to the flavour quotient of this garlicky goodness ;) It’s like you have an all natural flavour enhancer, ready to use.
Why don’t you make this butter and in the next post, I’ll tell you how to put it to a great use. Deal? Meanwhile you can spread it on bread or use it for stir fries or just add to your pasta, soup or toast or omelette… the choice is endless. There is hardly any work involved, except for the washing of dishes.
Here is the recipe…
Add your butter to you mixer bowl & beat on high for several minutes using the paddle attachment…
After the butter is somewhat soft- add in your other ingredients & continue beating another several minutes…
I’ve been getting requests for this recipe for a long time. What amused me was the requests were mainly coming from ex Bahraini residents!! They specifically asked for the recipe of Chicken Tikka Masala served in Indian restaurants here. Many a times, I’ve heard from friends who left Bahrain is that they miss the restaurant scene in Bahrain. Though it’s a tiny island, this place is filled with eat outs of all kinds, not to mention the endless list of Indian restaurants.
I’m not sure whether I’ve told you this before… if you see any restaurant in Bahrain with the words “international” or inter continental” attached to it, be sure it’s a Malayali restaurant ;) After all, who else have an international or inter continental presence like us Malayalees, right?
Anyways, coming back to this recipe… I did ask some restaurants for this recipe, but sadly they aren’t very interested in giving out recipes like food bloggers ;) I kinda gave up the search and forgot about it.
Then the other day, I logged into Pinterest and the very first pic, I see is the recipe for Chicken Tikka Masala! It kinda called out to me and here I am. I did search for a number of Chicken Tikka recipes before trying this, but I liked this one better. The funny thing is when I searched for Chicken Tikka Masala recipes, most of the top listed recipes are posted in non Indian blogs or forums!! After all, this recipe is supposed to be a creation of some Indian restaurant in Britain and it’s considered to be a true British National dish.
Now, I’m not very sure whether the below recipe is an authentic version or not. All I know is, it looked and tasted good! It’s not spicy like the traditional curries, it’s mild with well balanced flavours. It’s a simple recipe, but a bit time consuming. It’s a kind of recipe that you can make for a special occasion or when you are in a mood to indulge yourself in cooking. I’m sure you will enjoy this flavourful dish.
Here is the recipe…
Marinate the chicken with all the ingredients for marination for about 20-30 minutes…
Grill or pan roast the marinated chicken and set aside…
Roast the onions in the pan with a few drops of oil until lightly browned. Add the cubed red capsicum and cashew and toss them around for a couple of minutes. Take if off the stove and once cooled, grind to a smooth paste…
In the same pan, heat a tbsp of oil and a tbsp of butter.When the butter just melts, add all the powders (clove, cinnamon, cardamom powder, cumin and coriander) and saute until their aroma wafts around. Add the red capsicum, onion and cashew puree and gently saute for 3-4 minutes…
Add the chilli powder and salt and the tomato ketchup. Crush kasoori methi in your hands before adding to the mix and cook for 2 minutes. Mix well and add the cream…
Now add the grilled chicken pieces and toss to coat well in the sauce. Garnish with chopped coriander leaves…
Jigarthanda recipe, a special drink of Madurai perfect for the hot summer daysJigarthanda – Madurai special drink
I first tasted Jigarthanda as a college student during a trip to Madurai. One of the best tasting summer drink which has its origins in Madurai. This unique flavored milk based drink, introduced by the Mughals who settled down South, was given the name Jigarthanda. Popular as jil jil jigarthanda, this drink has made its way to many restaurants and drink parlours around Tamil Nadu. The ingredients that go into the making of the jigarthanda drink recipe have a cooling effect on the system and is a close cousin of falooda drink which has varied textures and flavors.Badam pisin ~ edible almond gum/badam gond
The main ingredients of jigarthanda recipe are reduced full fat milk, reduced milk ice cream and two natural coolants i.e, badam pisin (edible almond gum) and nannari (sarsaparilla roots) syrup. The gum that secretes from the bark of the almond tree dries up to form small light golden brown hued hard granules. It also goes by the name badam gond and badam pisiru. The small rock like granules are soaked in water for a couple of hours to yield a thick transparent jelly like substance. It has a lot of medicinal properties and very cooling to the body. Not only is it a natural coolant, it is recommended for weight gain in young children.
Nannari syrup also known as sugandi is made from Sarsaparilla root, a pleasant smelling herb. This herb has medicinal properties and makes for a great diuretic, cools the body and prevents heat strokes. I have already blogged the recipe for nannari syrup and nannari sarbath recipe. You can use store bought nannari syrup which is available in local native ayurvedic stores which also sell badam pisin.Jigarthanda – summer special
Full fat milk is reduced by slow boiling the milk till it thickens and reduces to almost half of its original quantity. The color of the reduced milk which is light brown gives jigarthanda drink its unique color and flavor. The ice cream used in the drink is also made with reduced milk. You can use store bought vanilla ice cream in its place. I have already blogged ice cream recipe which I have made with reduced milk.
Do try making this unique, refreshing indulgent summer drink at home and add it to your collection of Indian drink recipes. You can also serve as an after lunch or dinner dessert. If you cannot find badam pisin at your local market substitute it with china grass or agar agar.Jigarthanda – summer special
How to make jigarthanda drink recipe at home
|Ingredients for Mishti Doi|
|David Rocco's Dolce India (Photo used with permission from Rockhead Entertainment)|
|Just 5 ingredients for Mango Lassi Froyo|
Chop the celery and garlic into little pieces. Bring the ghee to warm on medium and sauté it for five minute until soft and coloured.
Switch the cooker off and let them cool. Now chop the cucumber into little chunks. Place them along with the other ingredients, and the celery, garlic in ghee, in a blender and puree until smooth.
Serve this Indian cucumber soup on a hot day, chilled with a spoon of yoghurt on top and some fresh mint to garnish.
India’s Complete Wellbeing Magazine got in touch requesting healthy recipes. With summer on the horizon, I couldn’t resist picking cucumber recipes as my contribution of choice. Cucumbers have more joy to give in Indian food than just in raita and salad, and I love the lightweight texture of this fruit in savoury cooking. Recipes to follow.
|Ingredients for Aloo Palda|
|Pahari Aloo Palda|
|Himachali Aloo Palda|
I’m yet to figure out the exact point at which I got distracted. I was lost in the world of cakes and it’s flavours. I was contemplating whether to go with plain ones or iced ones. With all those cake ideas parading inside my head, I started getting a headache and that’s when I was jolted back to reality and I embarrassingly realised I was sitting in the church attending the weekend service!!
It was my b’day on June 6th and the above incident happened on the Friday before that. I’m not sure why I was so obsessed with baking a cake this year. I’m not a person who bothers much about b’day cake and things like that. Well, sometimes there is no explanation for how or what you feel, the heart wants what it wants, right? I was almost set on this “butterscotch cake”, but then I saw some other recipes and it went out of control.
You know what, after all that hoo-hah with cakes, I didn’t get to bake one for my b’day. Jose fell sick during that time and there ended my cake parade. He kept asking me to bake one, but I didn’t quite feel like it. Honestly, I was feeling a bit guilty, I was thinking whether my private cake slide show during the mass wasn’t such a great idea after all!!
Anyways b’day got over without much fanfare and I still missed my b’day cake. But then I relaised I share my b’day month with MariasMenu’s anniversary. Yep, this month MM celebrates 9 years!! Now that’s something right? It definitely calls for a cake celebration. I was back on the cake baking mode, but this time I decided to stick with my original plan of “Butterscotch Cake”.
I’ve baked this cake earlier and liked it very much. However, Jose isnt a big fan of this cake, he likes the one with “butterscotch icing”. Since it was my b’day (ehh.. MM’s b’day) I decided to bake what I like ;) I baked this cake and had it for breakfast, lunch and dinner. Yep, I had my cake and ate it too..
This cake is nothing fancy, but not too plain also. It’s a combination of fine vanilla sponge with butterscotch custard. The base cake is a light and moist cake with fine crumbs and it pairs well with the custard.
Hope you will also like our b’day cake :)
Here is the recipe…
Combine brown sugar and custard powder in saucepan and gradually stir in milk. Stir constantly over heat until mixture boils and thickens, stir in butter…
Cool the mixture for 5 minutes and stir in egg…
Combine butter and sugar, till it’s creamy. Add eggs one at a time. Add sifted flours and mix well…
Add milk and V.essence and mix well, until the batter is smooth and lighter in colour…
Spread half the cake batter into greased 20cm ring pan, pour butterscotch filling evenly over mixture…
Top with remaining cake mixture. Bake in preheated oven for 30 to 40 minutes, stand 10 minutes before turning onto wire rack to cool…
|Vidyarthi Bhavan, Basavangudi|
I had this fresh and creamy peanut butter which I got from Bulk Barn and wanted to use it up for some nice baking recipe. Found a lot of interesting recipes which I wanted to try and have bookmarked it them all. Hope I only find time to bake at least a couple of them. This particular cookie recipe looked more appealing because it did not use any flour at all. It was just quick cooking oats and not even a bit of flour. Even though I have already tried a peanut butter oatmeal cookie recipe, I wanted to try this one because it was all oats and no flour. Other recipes using peanut butter.
This really made me wonder if it would turn out good. I was sort of skeptical only. Was reading the reviews and none had mentioned that it was a problem. Everybody had rated it very well. But again the original recipe used 3 eggs and it was definitely enough to bind the ingredients together. But will it work with the egg replacer powder was my question? I wouldn’t know it for sure unless I try it myself.
I was thinking maybe I should halve the recipe so that I would not end up wasting the ingredients if I mess it up. But the other me was telling nothing can go wrong and I can fix it somehow even if it doesn’t work out as expected. Thank God I listened to the other me because the cookies turned out amazingly well. It was very crunchy initially after it cooled a bit but became chewy later. I think it’s because of the dried fruit’s moisture. Even on the second day it was crisp around the edges and soft in the middle but after that the cookies became soft throughout and I’m not complaining at all because it tasted absolutely great.
|Eggless Flour-less Only Oatmeal Peanut Butter Cookies|
Here is a traditional Kerala lunch side dish recipe. Chena and Kaya are two of my fav veggies. I guess, it both has a meaty texture and that’s why I like it so much ;)
Back home, this dish is made very often and even as kids me and my cousins used to enjoy this dish. What I like best about this dish is eating up the bits that’s stuck to the vessel. The taste of coconut combined with starch of raw banana with a hint of coconut oil, somehow makes it irresistible :)
Hope you will also enjoy this dish.
Here is the recipe…
Cook cleaned vazhakka with salt, turmeric and 2.5 cups water. Bring it to a boil and let it simmer, till the vazhakka is cooked and water is almost dried…
Crush together coconut, green chillies, cumin and small onion (3), using a mortar and pestle…
Once vazhakka is cooked and water is almost dried, make a well in the centre and add the coconut mixture to this. Cover the coconut mixture with vazhakka and cover and cook for 5-7 mins on low flame…
Heat oil in a pan and crackle the mustard seeds. Add curry leaves and small onion, when small onion begins to brown, add dry red chilli, fry for a min or two and add it to the vazhakka mixture…
Vazhakka Upperi Print Author: Maria Jose Martin Recipe type: Side dish Cuisine: Kerala, South Indian, Indian Serves: 4-5 Ingredients
Remember how I made this Mango Avocado Salsa last year, with some Ratnagiri Alphonsa Mangoes that our friend gifted us? Well, this year also we got a box of those lovely mangoes (Thanks Sheena & Shiju!). As I said last time, those mangoes are too good, that you feel that you’re ruining them if you try to make something out of it.
Having said that, I made this mango milkshake with those mangoes. I blame the weather for that! Summer is here in Bahrain and it’s scorching hot outside, the moment you get back home from outside, you automatically run to fridge to have something cold. I stopped drinking canned fruit juice a long time ago, also no sweetened sodas for me. There was a time when I used to kinda live on that, especially during my college days…. hmmm… no more.
So the other day when I was back inside the house after running a few chores, I desperately wanted something cold and sweet, since I was feeling so tired. The first thing I saw when I opened the fridge were these mangoes and there was no stopping me!
Well, the recipe part is pretty simple and easy. There is nothing like sipping into a thick milkshake topped with ice cream on a hot and humid day :) Don’t you agree?!
Here is the recipe…
Mango Milkshake Print Author: Maria Jose Martin Recipe type: Starter, Drink Cuisine: Indian Serves: 3-4 Ingredients