Eggless Whole-wheat chocolate chip cookies

Ingredients:

  • 1 cup Whole Wheat Flour
  • 5 tbsp. instant oats
  • 3 tbsp. flax-seed powder
  • ½ cup unsalted butter (1 stick) (softened at room temperature)
  • ¼ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 tbsp. coconut oil (or any other oil)
  • 2 tbsp. water
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 cup semi-sweet chocolate chips

Method:

  1. Preheat the oven at 350 F (180 degree Celsius).
  2. Mix Whole wheat flour, instant oats, flax-seed powder and baking soda in a bowl.
  3. In another bowl, beat together butter and sugars till they are of creamy consistency.
  4. Add flour mixture into butter mixture and mix with spatula.
  5. Add vanilla extract, water and coconut oil and mix further.
  6. Finally fold-in chocolate chips and make balls equivalent to 1-2 tbsp. each (depending on size preference)
  7. Place the balls on cookie sheet and bake for 12-14 minutes.
  8. Remove from oven and allow them to cool.

Orange Chocolate chip muffins (Eggless)

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Ingredients:

  • 1 ½ cups Whole Wheat Flour
  • ½ cup All-purpose Flour
  • 1 ¼ cups Orange Juice
  • 1 tbsp. Orange Zest
  • 2 ½ tbsps. Plain Yogurt
  • 1/3 cup Chocolate chips (dusted with flour)
  • 1/3 cup Granulated Sugar
  • 1 tsp Vanilla essence
  • ½ tsp Eating soda
  • 2 tsp Baking Powder
  • ¼ cup oil ( Canola or sunflower oil goes well)
  • A pinch of Salt

Method:

  1. Preheat the oven at 350 F (180 degree Celsius).
  2. Sift the flours, baking powder, eating soda and salt.
  3. In a deep bowl mix sugar, yogurt and oil with a whisk till sugar melts properly. Now add vanilla essence, orange juice and orange zest and mix them again.
  4. Then add flour mixture and mix. Finally add chocolate chips and mix gently with spatula.
  5. Place the liners in the muffin mold and add the batter with spoon in approx. 12 cups.
  6. You can sprinkle some chocolate chips on top. (if u r not planning to decorate it with icing)
  7. Place the mold in the oven on same temperature for approx. 20-25 mins.
  8. Let it cool to room temperature and then u can decorate it with icing of your choice or with some fresh orange slices on top.

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Veggies in coconut curry

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Ingredients:

  • 1 ½ tbsp Olive oil
  • 1 Zucchini, diced
  • 1 Sliced Onion
  • 2 cloves garlic, Chopped
  • 10-12 Snow peas
  • 1 Medium sweet potato, diced
  • 2 Sliced carrots
  • ½ Green bell pepper, diced
  • ½ yellow bell pepper, diced
  • 4-5 Water chestnut, sliced ( I used frozen indian water chestnut)
  • Some roughly chopped bok choy
  • 1 cup Vegetable broth or Water
  • 1 cup Coconut milk
  • 2 tsp coriander-cumin powder
  • 1 tsp ginger powder
  • ½ tsp cumin powder
  • Freshly ground black pepper to taste
  • Salt to taste

 Method:          

  1. Heat Oil in a large pot. Saute onion and garlic for 5 mins. Now add Sweet potato, bell pepper, zucchini and carrots and cook for further 5-7 mins.
  2. Now add other veggies, coconut milk, vegetable broth and mix properly.
  3. Also add cumin, coriander, ginger, salt and freshly grounded pepper. Mix and let it boil for sometime till vegetables are tender.
  4. Serve hot. (It goes well with brown rice)

Eggless banana cinnamon cake ( wheat cake)

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Ingredients:

1 cup wheat flour
1/4 cup plain flour
1/2 cup ground sugar
1/4 cup oil ( vegetable oil or sunflower oil)
1 cup mashed banana (approx 2 1/2 medium size banana)
1 tsp baking powder
1/2 tsp eating soda
1 tsp vanilla essence
1 tsp cinnamon powder
1-2 pinches salt
Less than 1/4 cup milk (or as required)

Method:

1. Sieve wheat flour, pain flour, baking powder, eating soda, cinnamon powder and salt for 3-4 times.
2. In a deep bowl, mix sugar and oil and stir it with hand beater for sometime.
3. Then add banana and vanilla essence and beat again. Now slowly add flour mixture and mix it properly.
4. Now gradually add milk as required for thick consistent batter. Mix and stir it for sometime.
5. Pour the batter in greased and dusted mould. Put it in preheated oven on 180 degree for 25 to 30 mins.
6. Let it cool and serve. ( best at tea time)

Eggless Dates & Oats Muffins

Ingredients:

  • ½ cup Plain flour
  • 1/3 cup quick cooking oats
  • 1/3 cup condensed milk
  • ¼ cup chopped black dates
  • ½ tsp baking powder
  • ¼ tsp eating soda
  • 2-3 drops of Vanilla essence
  • 1 tbsp soft butter
  • ¼ cup milk

Method:

  1. Sieve plain flour, baking powder and eating soda for 3 times.
  2. In a bowl, mix condensed milk, butter and vanilla essence and mix it with wire beater. Then add chopped dates, oats and flour mixture.
  3. Mix well and add milk gradually and Beat the mixture for sometime.
  4. Now pour about 1 spoon of batter in a greased and dusted muffin mold.
  5. Bake them in preheated oven for 15 to 17 mins on 160 degree.
  6. Allow them to cool and unmold. Serve.

Cheesy Red Spaghetti

Ingredients:

  • 1 bowl Whole wheat boiled spaghetti
  • 2 big tomatoes (finely chopped)
  • 1 medium broccoli (Cut into florets and boiled in salted water)
  • 1 green capsicum
  • 3-4 cloves garlic (finely chopped)
  • 6-7 black olives (sliced)
  • 2-3 tsp of olive oil
  • 2-3 tbsp tomato ketchup
  • 1 tsp mix herbs
  • ½ tsp freshly grounded black pepper corn
  • 1-2 tbsp freshly chopped parsley
  • 1 cube soft processed cheese
  • Grated cheddar cheese
  • Salt to taste

Method:

  1. Roast the capsicum directly on gas on medium flame till it gets soft. Dip it in the bowl filled with water and remove the skin. Chopped it in medium cubes.
  2. Heat olive oil in a pan, add chopped garlic and sauté. Now add tomatoes and salt and cook it till it gets soft. Then add tomato ketchup, herbs, grounded pepper, and parsley.
  3. Stir and cook for sometime. Add capsicum, processed cheese, olives and spaghetti and mix well.
  4. Finally sprinkle grated cheddar cheese on top. Serve with cooked broccoli and mocktail.

Veg Paneer Kofta in Gravy

Ingredients:

For Koftas:

  • 100 gms Paneer (grated)
  • 1 carrot (grated and juice squeezed out)
  • ½ cup peas (coarsely crushed in chilli cutter)
  • 1-2 green chillies finely chopped
  • ½ tsp ginger paste
  • ½ cup fresh chopped coriander leaves
  • ½ tsp garam masala
  • Salt to taste
  • 2-3 tbsp cornflour
  • Oil for frying

For Gravy:

  • 2 diced big onions
  • 2-3 tomatoes
  • 7-8 cashew nuts (boil them in water for 3 mins and make smooth paste with water)
  • 3-4 garlic cloves (paste)
  • 1” ginger piece
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp garam masala
  • 1 tbsp kasoori methi
  • Salt to taste
  • Little sugar (optional)
  • 1-2 tbsp oil

Method:

For Koftas:

  1. In bowl mix all the ingredients of koftas except oil and corn-flour. Mix them properly and make small koftas from that mixture.
  2. Roll them in corn-flour and deep fry in oil on medium flame till golden brown.

For gravy:

  1. Cook the onions in boiling water for sometime, let it cool and grind them in mixer to a smooth paste.
  2. Cut the tomatoes in halves and cook them for sometime, let it cool for sometime. Peel them and make puree in grinder.
  3. Heat oil in a pan; add onion paste and sauté for sometime till it gets properly cooked. Add ginger-garlic paste and sauté for 2 mins.
  4. Now add tomato puree, salt and cook for sometime. Now add Cashew nut paste and all other dry masalas in it.
  5. Mix them properly. (Add water if required to make gravy thick consistent) Let it boil and cook for sometime. Finally add kasoori methi and shimmer on low flame.
  6. Add koftas in hot gravy and garnish with spring onions.
  7. Serve hot with parathas.