Easy Shortbread Cookies Recipe - Eggless Butter Biscuits - Christmas Recipes

Hope I am not late in sharing Christmas Recipes 2015.For the past one week,I had been trying various cookies and cake recipes.From today,I will share them one by one till Christmas.To begin with,here is the most popular cookies that everyone must try during this season.Yes,Its melt in mouth,crispy Shortbread cookies(Eggless version).We call this as Butter biscuit/ butter cookies.I browsed through few recipes and came up with this version.This is my first attempt in making these cookies and I must say”It came out PERFECT”. I am completely happy with the results.The ingredients and measurements are very easy to remember.It’s a fool proof,beginners cookie and anyone can bake it easily.Its perfect for Christmas & New year Gifting.With buttery soft and melt in mouth texture,it tastes awesome.You won’t and you can’t stop with one even if you are calorie conscious.I saw few recipes with cornstarch/corn flour and few with a combination of wheat flour & maida.I am sure it works in all the ways as the butter makes the magic here.I have shared all the possible tips and tricks in my Notes section.Do peep into it before you start.Friends,How come a cookie with so much of butter goes wrong.Do try it confidently and surprise your family members by showing your expertise in bakingYou will be showered with praises!!
Lets see how to make these delicious Christmas special Shortbread Cookies with stepwise pictures and a VIDEO !!

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Khara Biscuit Recipe / Masala Biscuits - Savory Cookies

I love Bangalore Iyengar Bakery’s Khara buns & Khara biscuits more than Benne biscuits.But I usually bake benne biscuits/Nankhatai as its my family’s favorite.This morning I tried savory biscuits/Masala biscuits for the first time by referring this recipe.Actual recipe called for using butter or Vegetable shortening.In bakeries,they use vanaspati/Dalda.But I halved the recipe & used cooking oil(refined oil) to cut down the calories.I was really skeptical about the result.But good biscuits came out very well with melt in mouth texture & crispiness.I was so happy about this bake and enjoyed it with my tea.Friends,do try this bakery style Masala biscuits/Khara biscuits and enjoy your tea time ! Color of this biscuit may vary slightly based on the time of baking and quantity of spices used.But the taste would be gr888 !

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Eggless Vanilla Cupcakes Recipe without condensed milk - Moist, Spongy Vanilla Cupcake Using Oil

Here is an Eggless vanilla cupcake recipe without butter (with oil) and without condensed milk. It comes out super soft, spongy and moist in texture. Yesterday my daughter Raksha told me to bake a cake using Vanilla essence as its her favorite flavor. She told ” Mummy, when I come back from the school, I should see a cake in your hand”. Its been months since I baked a cake in my kitchen.

For the past few months, I have been making only microwave mug cake recipes(refer side bar) for her after school snacks very easily within minutes. I think she got bored of them. So she badly wanted me to bake a regular cake this time. As I had already bookmarked some good cake recipes, I quickly browsed through them and tried this eggless vanilla cupcake. This recipe uses simple ingredients.

The cake raised beautifully and tasted great with moist, soft and spongy texture. I couldn’t feel its a no egg, no butter, no condensed milk cupcake. You can dare to try this recipe even if you are a beginner in baking. I have used choco chips in this cake to attract my daughter. You can add chopped nuts or even decorate the cake with simple chocolate frosting or buttercream frosting if you are interested. 

Lets see how to make this super moist cupcake from scratch.

Check out my eggless, butterless Chocolate cupcake recipe & Banana walnut muffin recipes too !

If you are eager to know the differences between a cupcake & muffin, here you go

• Cupcakes tend to be sweeter than muffins; there are savory muffins such as cornbread.
• Cupcakes are often iced or frosted, whereas muffins tend to have no topping, or a simple crumb topping.
• Cupcakes usually have a head or top no larger than the body of the cupcake; muffins are often encouraged to overflow their baking cup, so that their top is larger in diameter, giving them somewhat of a mushroom shape.
• Cupcakes are almost always, well, cupcake shaped; muffins can be made as just muffin tops.
• Cupcakes are almost never crispy or crunchy; muffins are often encouraged to brown and develop texture, especially on the top.

Eggless vanilla cupcake recipe

Eggless,moist cupcake recipe - Easy to make n bake !

Cuisine: Indian

Category: Baking

Serves: 8 

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 250 ml, 1 tsp = 5 ml Maida/All purpose flour - 1.25 cups ( 1 + 1/4 cup) Baking powder - 1 tsp Baking soda - 1/4 tsp Sugar - 3/4 cup Milk - 1 cup Refined oil - 1/3 cup  Vanilla essence - 1 tsp Vinegar - 1 tbsp ( synthetic vinegar) Salt – a small pinch Choco chips – 2 tbsp

HOW TO MAKE EGGLESS VANILLA CUPCAKE - METHOD

In a wide bowl sieve maida, baking powder & baking soda and a pinch of salt. Add choco chips to it. Mix well and set aside. In another bowl,mix the vinegar & milk. It will curdle slightly (U can replace vinegar with lemon juice. But I used vinegar).To this add oil,sugar and vanilla essence. Mix well till sugar dissolves.  Add the sieved flour to it and mix in one direction. It will become a thick batter. It should flow like a ribbon. If you feel, the batter is too thick, add 1-2 tsp of milk. Do not add more milk because cake will become sticky. Line a muffin tray with muffin papers. Pour the batter till 3/4th of the cup. Preheat the oven in convection mode at 180c. Bake the cupcakes for 15 minutes at 180c. Remove and check it with a tooth pick. If the tooth pick comes out clean, cake is done else keep it for 1-2 minutes more. Do not over bake. Remove the cake from the tray and enjoy with tea !

Note

Add 1-2 tbsp more sugar & extra vanilla essence for more sweetness & flavor. You can bake this as a regular cake instead of cupcakes. I guess it will work. Do not over bake the cake because the outer layer will turn chewy. You can use lemon juice if you don't have vinegar in hand.

Enjoy this easy, spongy cupcake recipe with tea ! Tastes yum !!

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Eggless Orange Cake Recipe Without Condensed Milk

 

I usually make eggless orange biscuit cake and its our family favorite too. But this time I tried an eggless, butter less orange sponge cake recipe using fresh orange juice.This recipe is without condensed milk, curd and it’s a vegan version too. I referred this recipe and used cooking oil to achieve the softness. Cake came out very well with bursting orange flavor. I loved its color, texture, flavor and above all it was like pillow soft to touch and eat. I was completely satisfied with the result and patted myself for this successful baking. 

I am happy and double confident that this cake is going to be a super hit among my family members. I am waiting for Raksha to come back from school and taste it. I guess this cake can be made with wheat flour too. I must give a try. Lets see how to make this easy, low fat vegan orange cake recipe with stepwise pictures.

Eggless orange cake recipe

Eggless orange cake recipe without egg, butter, cream, condensed milk and curd.

Cuisine: Indian

Category: Baking

Serves: 10

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

INGREDIENTS

1 cup = 240 ml All purpose flour/Maida - 1.5 cups ( Heaped) Baking powder - 1/2 tsp Baking soda – 1 tsp Sugar - 3/4 cup Orange juice - 1 cup (Use fresh juice for best results) Cooking oil - 1/3 cup ( use odourless oil, I used sunflower oil) Salt - a pinch Orange zest - 1/2 tsp (Use grated skin)

METHOD

In a wide bowl, sieve the maida, baking powder, soda and salt. Mix well. Add the orange zest to it. ( I grated the skin of orange and mixed with the flour) Set aside. Grease a baking pan with oil or butter and sprinkle the maida all over the pan. Keep aside. In another bowl, mix the sugar,oil and orange juice. Use a whisk and stir the mixture until the sugar dissolves well. Add the flour to the oil mixture and mix it with a spatula or whisk in one direction. Do not over beat the mixture. Cake will not rise.The batter should fall like a ribbon. This is the right consistency. Preheat the oven in convection mode at 180c for 10  minutes. Pour the batter in the baking pan and pat its bottom once for even distribution of batter. Now bake the cake in convection mode at 180c for 30-35 minutes. Check the cake by inserting a tooth pick in the center of the cake after 30 minutes. If it comes out clean or with little crumbs, cake is done. If you find the wet batter in the tooth pick, bake the cake for 2-3 minutes more. Invert the pan in a plate after the cake is cooled down. Cut into slices and enjoy with Tea.

Note

Please adjust the timing based on the convection oven.. You can replace oil with softened butter. You can also use store bought orange juice but cake flavor will be less. No need to use water,curd or milk.Orange juice would do. Do not invert the cake as soon as you bake. Cake will break. If the cake doesn’t fall off easily, bake it for 2 more minutes.

Enjoy this cake for your tea time. Tastes awesome !

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Air fryer Spring Rolls Recipe Vegetarian | Vegetable Spring Rolls Recipe - Baked | Airfryer Recipes

Recently I won a Bajaj air fryer in Mother’s recipe contest and shared the pictures on my Facebook & Google plus pages. Some of my readers told me to post some airfryer recipes. I tried french fries, Bitter gourd chips, Lady’s finger fries and bread rolls in my air fryer. Everything came out very well but I couldn’t post them here as everything vanished even before I click.

Yesterday evening I tried vegetable Spring rolls using store bought spring roll pastry sheets for the first time. I baked a few in air fryer and deep fried the remaining to compare the results. I prepared a simple and easy vegetable stuffing using cabbage, carrot and capsicum. I made everything quickly and finished clicking before Raksha and Sendhil came home. Believe me, I loved the air fryer version more than the deep fried ones. Air fried ones were very very crispy compared to the other. Moreover its crispness was maintained for long time. Sendhil came 2 hours after I made the spring rolls. Even then they were crispy. I think you can make the same using convection oven too.

I was very happy that I served him a low calorie,oil less evening snack recipe. Friends, if you have any plans to buy an air fryer, just go for it without any hesitation. I am sure you won’t regret for the buy. These spring rolls can be served as a starter for small birthday parties and family functions. Everything can be prepared ( including rolling) well in advance and refrigerated. So here you go, my first recipe using air fryer – Crispy Veg Spring rolls !

Vegetable Spring Rolls Recipe

Vegetable Spring rolls recipe - Yummy starter recipe!!

Cuisine: Indian

Category: Starter

Serves: 8 nos

Prep time: 15 Minutes

Cook time: 25 Minutes

Total time: 40 Minutes

INGREDIENTS

For Stuffing Shredded cabbage - 2 cups Carrot - 1 big Big onions - 2 nos ( optional) Capsicum - 1/2 no Ginger - 2 inch piece Garlic - 8 nos Sugar – a big pinch Pepper powder - 1 tbsp Soya sauce - 1 tsp Salt - as needed Cooking oil - 2 tbsp Spring onion – to garnish For the sheet Spring roll sheet – 10 nos Corn flour or maida – 2 tbsp Water – as needed

METHOD

Take out the spring roll sheet from the freezer and keep it outside for 1 hour. In the mean time, prepare the stuffing part. Grate the cabbage thinly. Chop the carrot and onion into thin strips.Slice the capsicum thinly. Chop the ginger and garlic very finely. Make sure everything should be of same size and thickness. Try to chop them as thin as possible to ensure quick cooking. Heat oil in a kadai and saute all the chopped vegetables adding some salt and sugar. Sugar helps to maintain the color of veggies. Saute in high flame continuously for 2-3 minutes.Veggies would get cooked and reduce in quantity. Lastly add the soya sauce and pepper powder. Mix well and switch off the flame. Garnish with finely chopped spring onions if you have it. Stuffing for the spring roll is ready. In a wide bowl, take the maida or corn flour and add some water to make a cream like paste. Now the spring roll sheet must be ready to use. Take a sheet and cut into 4 if you want to make small sized spring rolls. Cover the remaining sheets with a wet cloth to avoid drying. If you want big spring rolls as in the picture, no need to cut the sheet. Place a tbsp of stuffing in one corner of the sheet. Roll it tight and fold the sides as shown in the picture. If you don’t roll it tight, spring roll becomes flat. Apply the corn flour paste in the other corner and stick it. Repeat the same process with all the sheets and arrange them in a plate. Heat oil to deep fry. Put the spring rolls and cook them in medium flame till they turn golden brown.Turn it whenever needed. Remove in a tissue paper and serve with tomato sauce. Enjoy ! AIR FRYER VERSION Preheat the air fryer in 180c for 5 minutes. Roll the sheets as mentioned above and arrange them. Brush the spring rolls with some oil. Place the sheets in the Air fryer basket. Set the timing to 20 minutes and temperature to 180c.Bake it for 10 minutes. Remove the basket and flip the spring rolls to bake the other side. Bake for the remaining 10 minutes and check the color of spring rolls. If it remains white, bake it for another 2-3 minutes or more. Remove and serve hot ! It stays crispy for long time. So you can store the baked spring rolls in the air fryer basket till you serve.

Note

Do not keep less stuffing and roll it tight. Keep the stuffing according to the size of sheet. To make the stuffing more spicy, add some chilli sauce. Jain readers can skip the onions, garlic and use more cabbage. There won’t be much difference in taste.

Pictures of deep fried vegetable spring rolls. 

Try this kids friendly starter recipe this weekend and enjoy your tea time !

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EGGLESS VANILLA MUG CAKE RECIPE-MICROWAVE RECIPES

Its been a long time I shared an eggless mug cake recipe in microwave. After trying some one minute & 5 minute cake successfully, Iam much more comfortable & confident in trying out recipes like this. Its my long time wish to try out one minute vanilla cake as it is my most favourite flavour. I have been searching for the same and I finally found it here. It came out super soft and spongy with a lovely vanilla flavor. Try this easy cake recipe for your kids during this summer vacation. It is going to be an instant hit in your family. Let me know your feedback ! 

Note: You should consume the cake immediately after baking because the bottom of cake may turn slightly chewy due to the heat of the bowl. So please keep this in mind.

1 Minute Vanilla Mug Cake Recipe

1 Minute Vanilla Mug Cake Recipe - Easy,Instant & tastes delish !

Cuisine: Indian

Category: Cakes

Serves: Serves 1

Prep time: 5 Minutes

Cook time: 1 Minute

Total time: 6 Minutes

INGREDIENTS

All purpose flour/Maida - 2 tbsp Sugar - 1.5 tbsp Cooking oil - 3/4 tbsp  (any odourless oil, I used sunflower oil) Milk - 2 tbsp Baking powder-1/4 tsp Vanilla essence- 1/4 tsp ( Increase based on your taste) Salt – a small pinch

METHOD

In a bowl,take maida,sugar,baking powder and salt. Mix well. To this add the wet ingredients like Milk, oil and vanilla essence. Mix well without lumps and make sure sugar is melted. The batter will fall like a ribbon. It is the right consistency of batter. Now pour the batter into a microwave safe bowl. I used a porcelain/ceramic mug. The size of mug should be at least double the size of batter. Microwave it in high power ( 800w) for 1 minute. Adjust the timings based on the power of your microwave.The batter will rise till the brim and again goes in. So don’t scare. It won’t spill. Check with a tooth pick. If it comes out clean or with little crumbs, cake is done. If you find wet batter in the tooth pick, bake it for 10-15 seconds more.  Serve it warm and enjoy ! Note : You should consume the cake immediately after baking else the bottom of cake may turn slightly chewy due to the heat of the mug. If you don’t want to consume immediately, transfer the cake to another bowl and use it later.

Note

Make sure sugar is melted completely before you bake. So mix well for 2-3 minutes. U can use powdered sugar but I am not sure with measurements. U should consume the cake immediately to enjoy its best taste.

Try this instant, one minute vanilla mug cake. Treat your kids and loved ones. 

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French Fries Recipe | Crispy Homemade French Fries

 

Recently I saw my friend buying a packet of frozen french fries to fry it using her newly bought air fryer. It tempted me to try french fries at home. The success of my McDonalds Veg Burger recipe & KFC style veg strips recipes made me confident enough to try this most popular, kids favourite french fries recipe too. I googled so many recipes & videos to make a perfect homemade french fries. As I mentioned in my homemade potato chips post, you need to use the right potatoes to get crispy McDonalds style french fries. People in abroad can use Russets or baking potatoes. 

In India, we get red colored potato covered with mud. It is called as chips potato. U have to use that variety for best results. If you have these potatoes in hand,just carry on with this recipe. You can make it perfect as shown in the picture. Here I have just sprinkled salt like in restaurants. U can also season them with organic spices if you wish. And if you are health conscious, you can opt for baked version too. I have given the temperature settings in the method section. 

When I tasted these fries, I reminded my daughter Raksha. She is in Salem for vacation. She loves these fries a lot and today I missed her very badly. I should make it again as soon as she come here. Ok, Lets see how to make crispy,homemade french fries recipe with the picture of potato I used.

Homemade french fries recipe

How to make crispy french fries at home easily using 3 methods.

Cuisine: Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Red colored potatoes - 2 nos (Big oblong shaped) Salt - as needed Ice cold water or water at room temperature – as needed Cooking oil - to deep fry

HOW TO  MAKE FRENCH FRIES - METHOD

Wash and peel the skin of potatoes.Cut them into 1/2 inch thick slices and then into thin strips of uniform size. Wash the strips in plain water or ice water for 2 –3 times to remove the excess starch content. Boil 2 cups of water in a pan. Switch off the flame and soak the potato strips in it for 5 minutes. No need to cover the bowl. Drain the water completely. Pat it dry in a clean kitchen towel. Leave it open for 5 minutes. Make sure there is no water in the strips and it should be completely dry. Heat oil till medium hot and deep fry the potato strips for 2 minutes in medium flame. It would be oily and soft. Make sure the colour of potatoes are white.Remove & drain them in a tissue paper. Let it cool down completely. Store in zip lock bags and freeze them for later use. If making immediately, follow the next step. Again heat oil till its well heated but not smoky. Now deep fry the potato strips for the second time till it becomes crispy and golden. Keep tossing them for uniform cooking. Remove in a tissue and sprinkle some salt. Serve with tomato sauce. NOTE : If  you want to make them in bulk and store it for later use, after frying for the first time, remove and cool down completely. Store them in a zip lock cover and freeze it till use.Whenever you want to make it, heat oil well and deep fry them. Oil may sizzle & splutter as the potatoes are frozen and coated with ice. So fry them carefully till golden and crispy and serve hot. Baked version : Follow the same steps till  you pat dry the potato strips in kitchen towel. Preheat the oven in convection mode at 200c. No need to cook the potatoes. Arrange the strips in a baking plate and drizzle some oil all over them. Sprinkle some salt or organic seasoning. Bake them at 200c for 25-30 minutes OR till they become crispy. Remove and serve hot.Soon I will try to make a separate post for this baked version. Enjoy !

Note

Follow any of the above discussed methods based on your liking.You will get crispy french fries. To make these fries more flavourful, you can sprinkle garlic powder, thyme, basil etc. Use Red colored mud coated potatoes for best results. Other potatoes may turn brown quickly while roasting. Washing the potatoes twice is to remove the extra starch content in the potatoes. It helps you get nice color to the fries.

Try these yummy, crispy french fries at home for your kids. They will love it for sure.!!

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