Monday, July 17, 2017

Eggless Chocolate Chip Cookies | Eggless Cookies Recipes

eggless chocolate chip cookies
Eggless chocolate chip cookies recipe with step by step photos.Chocolate chip cookies along with a glass of chilled milk is a classic combo and I just them.I love to dunk the chocolate chip cookies in the cold milk and eat them.There are various versions of chocolate chip cookie recipes, some like their cookies soft and some like chewy and some like crisp and this recipe of mine yields a crisp yet soft to bite chocolate chip cookies and it is eggless too.I will post another recipe of chocolate chip cookies with eggs sometime soon which is a soft cookie version.
eggless chocolate chip cookies
As I mentioned before these days I am baking cookies like crazy and sometimes I am baking 2-3 batches at one go so that I don't need to bother about the kiddo's snack box or those mid night hunger pangs for me.I have used dark brown sugar in the recipe and hence my cookies look bit darker in color but if you use regular brown sugar you will get golden brown cookies.I bet once you get the hang of the home made cookies I am sure you will never turn to buy the store bought cookies any more.
eggless choco chip cookies
Check out other cookies recipes in my blog:
eggless chocolate chip cookies
Here is how to make eggless chocolate chip cookies recipe with step by step photos.
Eggless Chocolate Chip Cookies Recipe:
Yields:16-18 cookies | Author: Prathibha
Prep time: 20 mins | Baking time: 15 mins | Total time: 35 mins
Cuisine: International | Category: Snacks

3/4 cup All purpose flour
2 tsp Corn flour
a pinch of Salt
1/4 cup Butter
1/4 cup Brown sugar
2 tbsp Caster Sugar
1/2 cup Chocolate chips
1/4 tsp Baking soda
1-2 tsp Milk,if needed
1/2 tsp Vanilla essence

  • Sieve flour with corn flour,salt and baking soda a couple of times and keep aside.
  • Cream the butter with caster sugar and brown sugar until creamy and pale and then add vanilla essence and beat again.
  • Add the sieved flour mixture and chocolate chips to the creamed butter mixture and mix until the mixture resembles the crumbs.Now add a couple of teaspoons of milk and mix until it forms a dough, do not over mix it.
  • Preheat the oven at 180 deg C for 10 mins.
  • Place a parchment paper on the cookie tray and keep it ready.
  • Make small balls out of the dough by hand or scoop out using a small ice cream scooper and place them on the prepared cookie tray at a distance giving them enough space to raise while baking.
  • I do not like if the cookies spread more and hence I usually refrigerate the cookie tray for 5-7 mins in the refrigerator, however this step is optional.But if you feel the dough is slightly wet it is advised to keep the dough for a while in the refrigerator,this avoids the cookies get spread more while baking.
  • Bake it in the oven at 170 deg C for 12-15 mins, keep an eye on the cookies after 10 mins.The moment you see the brown patches at the edges and at the bottom of the cookies, it is time to bring them out of the oven.
  • The cookies might be slightly soft to touch on top but when they are cooled they will be perfect.Cool the cookies on the sheet for a while and then remove them carefully and place on the wire rack to cool further.Once they are cooled completely store them in an air tight container.
Serve them with a glass of  chilled milk or as a snack.

  1. You can avoid brown sugar and make it with only white caster sugar but I highly recommend the use of brown sugar in the recipe.
  2. Instead of chocolate chips you can add chopped chocolate chunks in the recipe.
  3. You can also add few m&m's along with chocolate chips if you are making them for the kids.
eggless chocolate chip cookies
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Thursday, July 13, 2017

Kothimeera Pacchadi | Coriander Chutney for Idli,Dosa

kothimeera pacchadi
Kothimeera pacchadi recipe with step by step photos.Idli and Dosa appears quite frequently for breakfast in any south Indian home. It is always challenging to think of a different side dish for Idli and Dosa apart from the usual fare like Coconut Chutney and sambar. Though I make various chutnies like Tomato ChutneyTomato-Onion ChutneyCarrot ChutneyCapsicum ChutneyPeanut Chutney, Fried gram chutney but the moment I hear about any new chutney recipe I would like to try it immediately as we south Indians are never tired of the various chutney varieties.
kothimeera pacchadi
During my last visit to my mil's place I had noticed a couple of vaious chutney variety jars sitting in the fridge and everyday she used to serve with different combinations of chutnies and powders with Idli and Dosa.These chutnies do not have large shelf life like couple of months but they are good to store for a couple of weeks or until a month. Niluva tomato pacchadi and this Kothimeera pacchadi were few among those pacchadi varieties which she keeps preparing often.Though I do not prepare Idli and dosa on daily basis but we love to indulge them over weekends atleast twice or thrice a month.Hence I never needed to make storable chutnies at my place but when my inlaws visited us last month Idli and Dosa featured quite often for our breakfast.Hence I had prepared few chutney varieties like niluva tomato pacchadi, mamidi allam pacchadi, allam pacchadi and this kothimeera pacchadi and these chutnies stayed quite well for a month. Though we prepare the regular chutnies, it is always nice to have an array of chutnies and powders to be served along with Idli and Dosa,it definitely jazz up your breakfast a bit.
kothimeera pacchai for idli,dosa
Check out other chutney and powder varieties for Idli and Dosa:
coriander chutney for idli,dosa
Here is how to prepare Kothimira pacchadi recipe with step by step photos.
Kothimeera Pacchadi | Coriander Chutney Recipe for Idli,Dosa:

Serves 3-4 | Author: Prathibha
Prep time: 5 mins | Cooking time: 20 mins | Total time: 25 mins
Cuisine: Andhra | Category: Accompaniments,Side dish for Idli/Dosa

1 big bunch Coriander leaves(roughly 3-4 cups)
8-10 Green chilies
1 big lemon sized Tamarind
1/2 tsp Turmeric powder
1 tsp Cumin seeds
Salt,to taste
1 tbsp Oil

to temper:
1/2 tsp Mustard seeds
2 tsp Oil

  • Wash and drain the water from the coriander leaves and green chilies and chop them roughly.
  • Heat oil in a kadai and crackle cumin seeds and then add green chilies and fry until they wilt a bit.
  • Add chopped coriander leaves,turmeric powder,tamarind and salt and fry until they become wilted and become a lump,this might take 12-15 mins.Cool it.
  • Grind the coriander leaves mixture to a coarse paste in the mixer.If needed add a couple of tablespoons of water while grinding it.
  • Heat oil in the same pan and crackle mustard seeds and then add ground paste and fry for another 3-4 mins until there is no moisture left in the chutney.Let it cool.
  • Store it in an airtight glass container in the refrigerator.It stays nicely up to 3-4 weeks.
Take out required portion as required into the cup and add little water and dilute it and serve it as a side dish with Idli/Dosa/Uthappam.

  1. If you want to prepare the coriander chutney for rice, you can add a tbsp of urad dal and chana dal each before frying the green chilies and coriander leaves and proceed the same way.This chutney cannot be stored more than 2-3 days.
  2. This chutney is extremely spicy and tastes best when served with other mild chutnies like coconut chutney, tamarind chutney.
  3. You can reduce the number of green chilies in the recipe if you cannot bear much spice in the recipe.
  4. If you want you can add bit of jaggery or sugar in the recipe to cut down the spice.
kothimeera pacchai for idli,dosa
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Monday, July 10, 2017

Poha Tikki Recipe | Poha Cutlet | Poha Aloo Tikki

poha alu tikki
Poha tikki recipe with step by step photos.Tikkis or Cutlets are always a good option for the evening snacks or can be served as appetizers in the party.Tikkis are versatile and one can prepare various tikkis like aloo tikki, vegetable tikki, stuffed veg tikki, stuffed aloo tikki, aloo and greens tikki, kala chana kebab,veg shammi kebab,Soya chunks tikki,poha tikki, rava tikki etc.I have transformed sometimes the leftover pongal, upma, rice into tikkis as evening snacks as usually no one wants to eat the leftovers at my place.
poha tikki
I usually do not make poha tikkis often at my place and I would prefer the other versions anytime. I had even made this tikki because of a small mishap in my kitchen. When I asked my helper to clean the thin variety poha for a recipe she had washed it accidentally and all I was left was a thick mass of soft and soggy poha.I was left with no option other than transforming it into tikkis  and everyone had it with out any complaints.
poha tikki
Check out other tikki varieties in my blog- 
poha alu tikki
Here is how to make poha aloo tikki recipe with step by step photos.

Poha Tikki Recipe:
Yields 10-12 tikkis | Author: Prathibha
Prep time: 20 mins | Cooking time: 25 mins | Total time: 45 mins
Cuisine: Indian | Category: Snacks

1 cup Poha/Flattened rcie flakes(Atukulu)
1 medium sized Potato,boiled peeled and mashed
1 small Onion,finely chopped
1/4 cup chopped Coriander leaves
3-4 Green chili,finely chopped or ground into paste
1.5 tsp grated Ginger 
1 tsp Chaat masala
1 tsp Amchur powder
1/2 tsp Garam masala
Salt,to taste

  • Wash poha in water and remove the water and let it soak for a while for 15-20 mins.If it is thick poha soak in little water,if it is thin poha you can drain water completely and let it soak.
  • Slightly mash the poha with your hands,it is optional.
  • In a large bowl add soaked and mashed poha,boiled peeled and mashed potato, finely chopped onion,green chili and coriander leaves,grated ginger, chaat masala, garam masala,cumin powder, amchur powder and salt and mix everything nicely until it is mixed nicely.
  • Take a big lemon sized portion of the poha mixture and make it into a ball and flatten it to form a tikki.
  • You can roll them in bread crumbs by dipping in thin maida-water mixture or else leave them as they are.I left them like that only and refrigerate them for half an hour.
  • Heat a flat pan and add 1-2 tbsp oil and spread with a spatula and place the tikkis and fry them over low-medium flame until they are done by flipping it in between to roast on the other side.
Serve them hot with green chutney and meetha chutney or tomato sauce.Sprinkle some chaat masala on the tikkis while serving.

  1. You can even grind the poha to a powder and sprinkle little water to it and follow the same process.
  2. You can add grated vegetables like grated carrots,boiled green peas or blanched green beans  or chopped raw bell peppers or capsicum to the mixture before making tikkis.
  3. You can dip the tikkis in the sooji or oats or bread crumbs on both sides for a crunchy layer on the top.
  4. You can make it in the shape of oval or heart shaped cutlets or you can make like egg shaped rolls and deep fry in oil.
poha alu tikki

Thursday, July 6, 2017

Menthi kura Pappu | Andhra style Methi Dal

menthi kura pappu
Menthi Kura Pappu recipe with step by step photos.Dal is a must in every meal across all the states in India just that the preparation process different from state to state.The south Indian version dal is made very thick and it consists of a tempering of mustard seeds and tamarind pulp is added in the dal which gives a distinct taste compared to the versions from the other states. I have already posted a typical Andhra version of Methi dal before and today I am posting a simple pressure cooker everyday dal version where the dal is cooked along with the spices and greens directly in the cooker.The preparation process is so verstaile that one can prepare various varieties of dals using the same process and it is a breeze to make using this version.
In Andhra, Menthi kura pappu is mixed with hot steamed rice and a dollop of ghee and it tastes so heavenly and the addition of a simple fry and fryums make the meal even more tastier.You can check out other Andhra style dal varieties here - Beerakaya PappuGongura PappuMamidikaya PappuMamidikayi-Vankaya PappuPesara KattuPalakura PappuTomato Pappu.
menthi kura pappu
Here is how to prepare the Andhra style Methi Dal recipe with step by step photos:
Menthikura Pappu | Methi Dal Recipe:

Serves 3-4 | Author: Prathibha
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Andhra | Category: Sidedish

1/2 cup Toor dal
1 1/2 cups Fenugreek leaves/Methi ,loosely packed
1 Onion, roughly chopped
1 Tomato, roughly chopped
1-2 Green chilies,slit into pieces
5-6 Garlic pods
1 tsp Coriander powder
1/2 tsp Cumin powder
1 tsp Red chili powder
1/2 tsp Turmeric powder
1 small amla sized Tamarind
1/2 tsp Mustard seeds
1/4 tsp Asafoetida
Salt to taste
1 tbsp Oil

  • Wash and soak the toor dal for 15-20 mins.
  • Remove the fenugreek leaves from the stems and wash them and chop them roughly.
  • Soak tamarind in 1/4 cup of water and extract the juice and keep it ready.
  • Heat oil in a cooker and crackle mustard seeds and then add sliced onions,green chilies and garlic cloves and fry them well until the onions turn translucent.
  • Add chopped methi leaves and tomatoes and fry for 2-3 mins.
  • Now add turmeric powder, coriander powder, cumin powder, red chili powder and salt and fry for another couple of minutes.
  • Add washed and drained toor dal and fry for a minute and add 1.5 cups of water and let it come to a boil.
  • Close the lid and pressure cook it for 3 whistles and simmer the flame and cook it for another 7-8 minutes.
  • Once the pressure drops take a dal masher(pappu gutti) and mash the dal nicely to get the uniform dal mixture and add the extracted tamarind juice and keep it again on high flame for another 3-4 mins until the dal is thick and uniform in consistency.
Serve it hot with hot steamed rice,ghee and papad or rotis/phulkas.

  1. This is a simpler version of dal but one can prepare the dal following a traditional way by cooking the dal with methi leaves and then do the rest of the process as mentioned above and add cooked and mashed dal( with leaves) to the fried onion tomato mixture and cook as above.
  2. You can prepare various dals like Bottlegourd dal, tomato dal,Amaranth greens dal(thotakura pappu), Brinjal dal by following the same procedure.
  3. The dal tastes better when it is made thick and cooked properly, hence adjust the water accordingly.
andhra style methi dal
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Monday, July 3, 2017

Peru Nu Shaak | Guava ki Sabzi | Guava Curry | Amrood ki Sabzi

guava ki sabzi
Guava ki Sabzi recipe with step by step photos. I had mentioned before that my stay in Mumbai has widened my knowledge and introduced me to various new cuisines. I had tasted this Peru Nu Shaak for the first time at one of my most famous restaurants known as Swati Snacks in Mumbai. Their menu is quite wide and very unique and more traditional Gujarati cuisine and their Panki is one of my favorites till date but everything on their menu is quite good. I liked this Guava ki sabzi very much when I had tasted there for the first time and it had become routine to order this Guava sabzi in that restaurant apart from Panki and few other varieties.
guava curry
I had even tried to recreate it at home by exploring more about it in internet but somehow I forgot the recipe.Recently I got a craving for this sabzi but I vaguely remembered the ingredients that went in to make this curry.Most of the recipes available online use curd as the base but the version I am talking about is different and is very simple in flavors but quite distinct in taste.While surfing I landed upon this recipe which was similar to the one I wanted and had adpated the recipe and prepared it in my way and I had already prepared it a couple of times already.I want to record the recipe in my blog so that I would not forget it again and I will also post another variation with the curd sometime soon.
amrood ki sabzi
If you are a guava lover you must try this delicious curry.A little quantity of sugar is added to enhance the taste of the curry, the sweetness of the guava is cut down by the spices and gives a very balanced taste of sweet and spicyness in the gravy.
guava curry
Here is how to make Peru nu shaak recipe with step by step photos:

Guava ki Sabzi | Amrood ki Sabzi Recipe:

Serves 2 | Author: Prathibha
Prep time: 5 mins | Cooking time: 20 mins | Total time: 25 mins
Cuisine: Gujarati | Category: Side dish

1 big semi ripen Guava
1 tsp Sugar
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Red chili powder
1/2 tsp Garam masala
a sprig of Curry leaves
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Asafoetida
Salt,to taste
1.5 tbsp Oil

  • Wash and cut the guava and remove the seeds and cut into cubes and keep them aside.
  • Heat oil in kadai/pan and crackle mustard seeds and cumin seeds and add curry leaves and asafoetida and fry until the curry leaves wilt.
  • Reduce the flame or remove the pan off the flame and add the spices - turmeric powder, coriander powder and red chili powder and mix the spices nicely taking care that they are not burnt and return the pan on to the flame.
  • Now add the chopped guava pieces and coat the guava pieces nicely with the spices and then add salt and fry for 2-3 minutes and add 3/4 -1 cup of water to it depending on the consistency you want and cover it and let it cook until the guava pieces are cooked but not mushy.It will take roughly 8-10 mins.
  • Add garam masala and sugar to it and mix and cook for another 2 mins.Switch off the flame.
Serve it hot with rotis/phulkas/bhakris.

  1. The addition of sugar is optional if you do not like but it enhances the taste of the curry and hence I strongly recommend not to skip it.
  2. The curry thickens as it sits and hence add the water accordingly.Do not make it very thin, it should be slightly thick-ish and pourable kind.
  3. Use semi ripen guavas for the best taste, do not use very ripe ones.

Thursday, June 29, 2017

Vegan Thai Mango Pudding | Thai style Mango Pudding using Coconut Milk

thai mango pudding
Vegan Mango Pudding recipe with step by step photos.I never miss to make desserts using mangoes during the mango season.I love mangoes to the core and try to enjoy it to the fullest extent until the season lasts.Today I am posting a dessert which is known as Thai Mango Coconut Pudding which is prepared using a mixture of mango puree  and coconut milk and is set by using either agar agar or gelatine in the recipe.This version is bit different from Thai Mango Coconut Jelly which is a layered set jelly with two layers of mango and coconut and is set in a big mold and then cut into pieces,where as in today's version we are mixing both the mango pulp and coconut milk and is set in individual portions.
When I have guests or a party I prefer to make the desserts which can be made ahead and keep it ready to reduce the effort of cooking on the desired day.Hence I always prefer the desserts like Mousse, Pannacotta, pudding etc which can be made on the previous day and I love the layered and set desserts using agar agar, the desserts are easy to make and when set in glass molds they look even more tempting.
vegan mango pudding
Check out other quick desserts in my blog:
Here is how to make mango pudding using coconut milk recipe with step by step photos.

Vegan Mango Pudding Recipe:
Serves 5-6 | Author: Prathibha
Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins+setting time
Cuisine: International | Category: Desserts

1 cup(250 ml) Mango pulp,pureed from 2 ripen mangoes
1 cup(250 ml) Coconut milk,ready or homemade
1/2 cup(125 ml) Water
1/3 cup Sugar
1.5 tsp Agar Agar powder or 5gms China grass(read notes)
1.5 tsp Lemon juice

  • Cut mango into pieces and puree it into a smooth mixture and keep it ready.Reserve few mango pieces for garnishing.
  • Dissolve agar agar powder in water and let it come to a boil.
  • Add sugar to it and let it dissolve completely.Reduce the flame and add coconut milk and let it come to a boil, do not need to boil it.Switch off the flame.Remove it from the stove.
  • Add the mango puree and mix it nicely until it is blended and then add lemon juice and mix it again.
  • Pour it into individual moulds and let it cool for a while and then refrigerate it for a couple of hours or overnight until it is set.
Garnish with mango pieces and mint leaf and serve it.

  1. If you are using china grass cut it into small strips and soak it in water for half an hour and then follow the recipe.If you are using gelatine let it bloom in warm water and then follow the recipe.
  2. You can even mix few mango pieces in the mango coconut mixture and then pour it into the molds.
  3. Do not skip the lemon juice in the recipe, it elevates the taste of mango flavor in the recipe.
  4. You can use regular cream instead of coconut milk and follow the same recipe.
  5. You can refrigerate the dessert and use it in 2 days.
  6. I like my dessert to be silky soft and hence I used 1.5 tsp agar agar powder, if you want it to set like a jelly use 2 tsp agar agar powder in the recipe.
thai mango coconut pudding

Tuesday, June 27, 2017

Eggless Peanut Butter Cookies Recipe | Eggless Cookie Recipes

peanut butter cookies
Eggless Peanut Butter cookies recipe with step by step photos.Peanut butter has nutty and buttery flavor and I love to spread it on bread toast or use it in cookies or brownies or muesli bars, it enhances the taste for sure.These days it has become a norm to bake cookies once or twice a week and loving the freshly home baked cookies.I already feel that I have put on few kilos because of my recent craze for baking often as earlier it used to be a monthly affair but now I bake very often.

These peanut butter cookies are soft to bite loaded with peanut butter taste and tastes absolutely delicious.Cookies always taste best with a glass of chilled milk and my little one loves to dunk the cookie in the milk and eat it.Home made cookies are lot better in terms of quality compared to the store bought ones and also one can reduce the quantity of sugar and butter that goes in it and hence I choose to bake my own cookies.
peanut butter cookies

Check out other cookies recipes in my blog:
peanut butter cookies
Here is how to make eggless peanut butter cookies recipe with step by step photos:
Eggless Peanut Butter Cookies Recipe:
yields : 12-14 cookies | Author: Prathibha
Prep time: 15 mins | Baking time: 12 mins | Total time: 30 mins
Cuisine: International | Category: Snacks-Cookies

1/2 cup All purpose flour
1/4 tsp Baking powder
1/4 cup Demerara Sugar/regular Sugar,powdered
3 tbsp Butter,at room temperature
1/4 cup chunky Peanut Butter
1/4 tsp Vanilla essence
1-1.5 tbsp Milk

  • In a bowl add butter at room temperature, sugar , peanut butter and vanilla essence and whisk it using a hand whisker until you get a creamy mixture.
  • Add flour and baking powder to the creamed butter-peanut butter mixture and mix it nicely.Add a couple of teaspoons of milk to form a dough.Do not knead it just gather the mixture to a dough, add little milk just to form a dough.
  • Use a measuring spoon ,I used 1/2 tbsp spoon and scoop out the mixture and form a ball with it and press it slightly and place it on the parchment paper or baking sheet laid on the baking tray.
  • Use a fork and make an impression with it gently, you can even avoid it or make a criss cross pattern with the fork or knife gently.
  • Repeat the process and prepare all the cookies and place it on the parchment giving space in between for them to expand while baking,they expand quite a bit. Keep the tray in the fridge for 10 mins until the oven gets preheated.
  • Preheat the oven at 180 deg C/350 deg F for 12-15 mins.
  • Place the baking tray in the oven and bake at 170 deg C for 15-17 mins until the sides start to become brown.Keep an eye after 12 mins and check it.
  • When you touch the top of the cookie it will be soft but will hold its shape as it gets cooled.
  • Remove the tray and let the cookies sit on the tray for 8-10 mins and then slowly remove them on to the wire rack and let them cool completely.
Store them in an air tight container.Serve with a glass of chilled milk.

  1. Add little milk just enough to gather the mixture to form a dough, do not knead it.
  2. You can add peanut butter chips while making the dough.
  3. Chill the cookies that are placed on the baking tray before baking to avoid them to spread more while baking.
  4. You can sieve the flour with the baking powder before adding to the wet ingredients.
  5. Add 1-2 tsp of Corn flour along with the flour which gives lighter cookies.
  6. I forgot to use brown sugar and used the regular sugar in the recipe but I added a tbsp later for the flavor.
peanut butter cookies
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