Khajur Gur Or Date Palm Jaggery Oats Dry Fruits Cookies 


Khajur gur/nolen gur or date palm jaggery oats dry fruits cookies.

A totally guilt free healthy cookie for you and your kids to munch and enjoy the delightful taste. Taste of dry fruits and aroma of date palm jaggery or khajur gur/nolen gur makes the cookies heavenly.

Khajur/Khejur/nolen gur or date palm jaggery derived  from the sap of date palm tree. Which is collected and cooked for long time and then cool to solidify.

Its famous in Bengal. Well known as patali gur used in many desserts in winter like nolen gur rasgulla, sandesh, paesh or kheer and many more. All are lip-smacking dishes.These delicacies makes my Kolkata visit in winter more enjoyable 🙂

This post is going to be a part of #Foodiemonday bloghop theme is dried fruits.

I have made many desserts with date palm jaggery but never used it in cookies. Poush Sankranti or Makar Sankranti is around the corner. And we use this Jaggery in all the special delicacies on this auspicious occasion. Every year we make gokul pithe, paesh, patisapta, ranga aloor pithe, muger pithe etc on Maker Sankranti or Poush Parbon. I remember my mom spent whole day to make these delicacies. And for us it was a feasting day.

This time I have used this date palm jaggery in cookies for a change. And loved the aroma and taste. I have used homemade fresh butter in it. Wholewheat flour, oats, dry fruits and jaggery makes the cookies healthy too.

Date palm jaggery or khajur gur is the most nutrient rich variety of raw jaggery. Its loaded with vitamins and minerals and an excellent substitute for sugar. Sugar gives you only sweetness and contains no  nutrients.

Whereas jaggery is healthy and natural sweetener because its processed without any artificial or chemical ingredient. Iron rich jaggery increases hemoglobin level and treats anemia.

Recipe 


Whole wheat flour or atta – 1

Oats – 1/2 cup, powdered

Butter – 1/2 cup

Jaggery or gur – 1/3 cup

Powdered sugar – 1 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/4 teaspoon

Raisins – 1 tablespoon chopped

Cashew nuts – 3 tablespoon broken or chopped in small pieces

Almond – 2 tablespoon broken or chopped in small pieces.

Method 


Preheat the oven at 180°.

Grease a baking tray or line with parchment paper.

Grind the oats into a fine powder.

Sift flour, powdered oats, baking powder, soda and cardamom powder. If you want you can use all purpose flour/maida instead of wholewheat flour/atta.

Mix butter, grated jaggery and powdered sugar in a large bowl. Beat well. If you don’t have date palm jaggery, you can use traditional cane jaggery too.

Add dry ingredients and chopped dry fruits. You can use any dry fruits of your choice. My son love cashew nuts and don’t like raisins much. So I have used less raisins. Add as per your choice.
Make a semi stiff dough. If your dough is not stiff enough to roll keep the dough in refrigerator for 10 – 15 minutes covered. Or if you feel its not smooth sprinkle little milk.

Roll It with the help of a rolling pin. Roll out into 1/4″ thick.  Cut with a cookie cutter. Use any shape of cookie cutter of your choice.

Bake in preheated oven at 180° for 7 – 8 minutes or until the edges becomes light brown. It will be soft in the middle and becomes crisp when cool.

I have turned upside down and bake for 2 – 3 minutes more to bring some colour on other side too.

Let the cookies cool down before serving.

Enjoy the crispy crunchy delicious khajur/nolen gur or date palm jaggery cookies.

Eggless Fruit Cake Or Christmas Cake 

Wishing everyone a Merry Christmas and a Happy New Year. May your life be filled with joy and happiness!

Egg less fruit cake. Super soft, moist, flavourful and  loaded with dry fruits. No, not rum soaked its caramel soaked dry fruits cake or Christmas cake. 

Very easy to make, no fuss and aromatic cake for this special accession. 

And a delicious cake for vegetarian people.

I have already shared wholewheat flour eggless fruit cake.

 The recipe is same with little changes. 

You will love the texture, taste and aroma of this cake.

Recipe 


All purpose flour/maida – 1 & 1/4 cup 

Oil or butter  – 1/2 cup 

Curd – 1/2 cup 

Milk- 1/4 cup ( room temperature)
Vinegar –  1 tablespoon 

Flax seed- 2 tablespoon ( dry roasted and powdered) 

Orange zest- 1 teaspoon 

Baking powder- 1/2 teaspoon 

Baking soda- 1/2 teaspoon 

Sugar- 1 cup ( powdered) 

Sugar- 3 teaspoon 

Cashew nuts – 1/4 heaped cup, chopped or broken into small pieces 

Almond – 1/4 cup chopped or broken into small pieces 

Raisins – 1/4 cup chopped 

Tutti fruity – 1/4 cup

Candied cherry – 1/4 cup chopped 

Garam masala powder- 1/2 teaspoon (optional) 

Cumin powder- a pinch 

Nutmeg powder- a pinch 

Vanilla essence- 1 teaspoon 

Boiling water- 1/2 cup

Some cherry and sliced almonds for spreading over the cake. 

Method 


Take a pan and heat it, put 3 tsp sugar in the center, reduce flame to low. Don’t touch the pan or stir sugar. When all the sugar has completely melted pour the boiling water into it and switch off the flame. Mix the sugar and water well bring it back to boil and put all the dry fruits in it. Boil it for 5 – 6 minutes. Let it cool down. 

Keep 3 tablespoon flour aside and in the rest of the flour add baking powder, soda, spice powder and flax seed powder. 

Mix vinegar to the milk and keep aside. 

Beat the oil and sugar, add vanilla. Add curd, vinegar mixed milk. Fold in the flour mixture to it.

Add 3 tbsp flour to the soaked dry fruits.

Mix orange zest. Add the dry fruits in the batter and fold gently. Add remaining caramelized sugar water in it. 

Pour the batter into the greased baking pan and level the top. Tap the pan gently. Spread some sliced almonds and candied cherry. 

Bake in a preheated oven at 180° for 40-50 minutes until the toothpick comes out clean. 

Slice it when completely cool.

Vegetable Au Gratin Or Baked Vegetable


Spring has past

Summer has gone

Winter is here

And the song that I meant to sing

Is still unsung

I have spent my days stringing and unstringing my instrument .
Rabindranath Tagore 

 

Its true that winter is breathtakingly beautiful. The warmth of cozy blanket, a cup of hot coffee or delicious hot chocolate and an interesting book couldn’t be enjoyable more than this season.

And you can easily get lots of fresh vegetables with plenty of nutrients and flavour in winter.

Vegetable Au Gratin or baked vegetable is a French dish. Traditionally  vegetables mixed with white sauce, topped with breadcrumbs and generous amount of cheese, baked till the cheese melts and served with crisp breads.

You can use all the winter vegetables like cauliflower, peas, carrots, French beans, bell peppers, baby corn, capsicum or any vegetables of your choice.

And these winter vegetables supplies great nutrients to our body that are essential in many ways.

This post is going to be a part of #Foodiemonday bloghop theme is winter vegetables.

Traditionally boiled vegetables are used in it but I have sauteed the vegetables in oil. And believe me its taste better.

You will love the cheesy taste and aroma. You can increase or decrease the amount of cheese. If you don’t want to use cheese just omit it and sprinkle little oil or butter over the breadcrumbs on the top.

 

Recipe 


For white sauce
Butter – 2 tablespoon

All purpose flour/maida – 2 tablespoon

Milk – 1 & 1/2 cup

Salt to taste

Black pepper powder – 1 teaspoon

Tomato sauce – 1 tablespoon

Cheese – 1/4 cup

Vegetable 

Cauliflower – 1 medium

carrot – 1 large

Green peas – 1 cup

French beans – 10 – 12

Scallion – 2 finely chopped

Green chilli – 1 finely chopped, optional

Potato – 1 peeled

Black pepper powder – 1 teaspoon

Salt to taste

Garlic – 3 cloves grated or crushed

Oil or butter – 1 tablespoon

 
For topping 


Breadcrumbs – 1/2 cup
Grated cheese – 1/2 cup

 

For garnishing 


Tomato – 1 small sliced
Capsicum – 1/2 sliced

 

 

Method 



Heat 2 tablespoon butter in a heavy bottom pan on low flame. When butter melts add the all purpose flour/maida. Stir continuously on low flame. Colour shouldn’t be changed. Saute for 1 minute.

Remove from flame and add milk. Mix well and return to fire again. Cook till the sauce becomes thick. Stir continuously to avoid lumps. Add salt, cheese, black pepper and tomato sauce. Mix well and remove from heat. Keep the sauce aside.

Wash and chop all the vegetables in small pieces.

Heat 1 tablespoon oil or butter in a pan. Add garlic and fry till it becomes light brown. Now add the chopped scallion. Saute for few seconds and then add all the vegetables, salt and black pepper powder. Mix well and cover the pan. Cook on low flame till the vegetables become tender. Keep stirring and cook on high flame till the vegetables dried up completely.

Let it cool and mix with white sauce. Taste and adjust the salt if require.

Pour the mixture in a borosil or any oven proof dish. Spread breadcrumbs over it. Sprinkle grated cheese. Garnish with slices of capsicum and tomato.

Bake in a preheated oven at 250° for 30 – 40 minutes. Or until the cheese melts and becomes light brown.

Every oven takes different time so check the colour after 25 – 30 minutes. Mine is little undone I have baked it again for 10 minutes before serving.

Serve hot as a side dish. Enjoy the cheesy taste.

Finger Millet Or Ragi Chocolate Crinkle Cookies 

Eggless chocolate crinkle cookies with finger millet or ragi flour/atta.

Yes no all purpose this time. I have used ragi flour and whole wheat flour to make this super delicious crinkle cookies. Baking is a stress buster for me. And my house smell heavenly with the aroma of this cookies while baking. Loved it 🙂

First take a look at the numerous benefits of ragi or finger millet. Its a powerhouse of nutrition and act as a treatment for anaemia, diabetes, osteoporosis and brittle bones.

Ragi is packed with iron, protein, calcium etc. Fiber rich finger millet helps to lower cholesterol level and its an ideal food for weight loss.

Ragi is gluten free and suitable for gluten or lactose intolerant people. Not only that it also helps in relieving stress and anxiety.

This post is going to be a part of #Foodiemonday bloghop theme is #cookies. My contribution is this super yummy and healthy chocolate crinkle cookies.

I have always used all purpose flour/maida in Chocolate crinkle cookies. But this time tried to make a healthy version. Super happy with the taste. Perfect soft fudgy inside and crisp outside. Coffee, chocolate and vanilla gives the cookies a lovely aroma.

You can make it with only all purpose flour/maida too.

Recipe 


Whole wheat flour or atta – 1/2 cup

Ragi or finger millet flour – 1/2 cup

Powered sugar – 1/2 cup

Butter – 1/4 cup

Cocoa powder – 4 tablespoon

Curd – slightly less than 1/4 cup

Vanilla essence – 1 teaspoon

Instant coffee powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Powered sugar for coating

Method 


Sieve whole wheat flour, ragi/finger millet flour, cocoa powder, baking powder and coffee.

Cream butter and sugar. Mix well and add vanilla essence and curd. Beat well. Now add all the dry ingredients in it. Combine everything with your hand. Make a smooth dough.

The dough  will be smooth and sticky. Cover and keep in refrigerator for 4 to 6 hours or overnight.

It will be stiff when chilled.

Preheat the oven at 180° for 10 minutes.

Spread some powdered sugar on a plate. Make small balls out of the dough. Roll it on the powdered sugar. Press gently.

Place the balls on a baking tray 1 inch apart.

Bake in preheated oven at 180° for 10 – 12 minutes or until the edges becomes crisp and soft in the middle.

If overbake it will be hard and crisp not fudgy inside. But I like both crisp and fudgy 😀

Let the cookies cool down completely before serving.

Enjoy the soft fudgy chocolaty crinkle cookies.

Happy baking 🙂

Amla Murabba Or Gooseberry Jam


Amla murabba or Gooseberry jam.

Amla or Gooseberry is known as super fruit because its provides many remedies for diseases so its used for treatment in Ayurveda.

Amla is a powerful antioxidant and remedy for skin, hair and weight-loss. its slow down ageing, fight against heart disease and reduces blood sugar and high in digestive fiber.

Amla is a rich source of vitamin C and a very effective remedy of allergic reactions. Mainly its give a tremendous boost to the Immune system and detoxify the body.

If you are suffering from seasonal allergies this murabba is best for you. I have got the recipe from my elder brother Abhijit Mallik. He gave me the recipe of Santha Boudi. Thanks a lot to both of you. Yes its worked for me but not immediately worked after 10 – 12 days. And now I am happy that I don’t need that antiallergic tablet anymore. So take a murabba daily to boost your immune system.

You will love the delightfully flavoured soft cooked sweetened gooseberries.

Recipe courtesy of my sister in law Santha Mallik. I have added some flavour in it as I love my recipes flavourful 🙂

You can remove it’s sourness by picking and soaking overnight in chemical lime or chuna mixed water.

I didn’t because my brother said that don’t remove anything from this super fruit. Keep it with all it’s goodness.

According to Ayurveda, Amla fruit is sour and astringent (kashaya), sweet (madhura), bitter (tikta) and pungent (katu) in taste (rasa), has benefits (gunas) include light (laghu) and dry (ruksha), post digestive effect (vipaka) is sweet (madhura), and has cooling power (shita virya).

Recipe 
Amla or Gooseberry – 1/2 kg

Sugar – 1/2 kg

Salt – 1 teaspoon

Keshar or saffron – a pinch

Cardamom powder – 1/2 to 1 teaspoon

Method 


Boil the amla with sufficient water and 1 teaspoon salt. Water should cover all the amla or gooseberries.

Boil for 10 – 15 minutes. Wash the gooseberries with cold water immediately after boiling. Wash thoroughly.

Wipe with clean kitchen towel. Prick with knife or fork.

If you don’t like it’s sourness you can soak the gooseberries in 1 teaspoon chemical lime or chuna mixed water for overnight. Just prick and soak. Then wash thoroughly and boil with water. You can get chuna or chemical lime in any pan or betel leaf shop.

Add sugar in it. Cook again on low flame till the sugar dissolve. Stir occasionally. Cook for 10 minutes or till gooseberries become tender transparent.

Add cardamom powder and saffron. I have used 1 teaspoon cardamom powder but if you don’t like it add only 1/2 teaspoon.
I want the sugar syrup thick. If you also like thick syrup remove the gooseberries from syrup and boil the syrup on high flame for 10 minutes more. Add the gooseberries in it again and boil for 5 minutes.

Switch off the flame. Let it cool down completely. Cover and keep aside. Next day store in a airtight container.

Store it in a clean and dry jar and keep under sunlight for few days or until gooseberries soaked sugar syrup and becomes soft.

 

You can enjoy this cardamom and saffron flavoured soft cooked sweetened gooseberries as a dessert too 🙂
May your life become colourful and flavourful. Stay healthy stay happy!!

 

Note –

Some more way to make this murabba.

After boiling in water dry the gooseberries well with kitchen towel. Marinate with sugar and keep under sunlight for 8 – 10 days. You don’t need to cook it with sugar. It will be soft and cooked well in sunlight.

Or

Wash, wipe and chop or grate the gooseberries. Put in the jar and pour honey over it. Honey should cover all the gooseberries. Place the jar under sunlight for 8 – 10 days or until gooseberries become tender.

Or

If you don’t want to take it sweet. Just chop in small pieces. Marinate with rock salt or black salt and keep under sunlight till the gooseberries become dry. Its very good for digestion too.

Semolina And Lentils Appe


Semolina and lentil appe.

Appe or kuzhi paniyaram is a popular breakfast dish from South India, made of steaming batter.

Traditionally made from pulses ando rice using a mould. It can be made sweet and spicy both.

You can make it with very few ingredients and enjoy as a healthy snack.

I have already posted some appe recipe. And I love these cuties. One more instant appe recipe with lentil, a powerhouse of nutrition.

Our this week’s #Foodiemonday #bloghop theme is South Indian breakfast.  My contribution is this healthy, yummy and easy south Indian breakfast appe.

You don’t need to ferment the batter overnight. A very quick and easy way to make a healthy and delicious breakfast.

I have made it without onion garlic but you can use onion garlic too if you like.

Recipe 


Semolina/suji – 1 cup

Curd – 1 cup

Moong dal or split green gram – 1/4 cup

Masoor dal or split red lentil – 1/4 cup

Rice flour – 1/2 cup

Cilantro – handful chopped

Green chilli – 1 – 2 or as per your spice tolerance, finely chopped

Ginger – 1 inch piece grated

salt to taste

Lemon juice – 2 teaspoons

Cumin powder – 1 teaspoon

Chat masala powder – 1 teaspoon

Baking soda – 1/2 teaspoon

oil – little for frying the appe + 2 teaspoons

Rai or mustard seed – 1/2 teaspoons

Curry leaves – few chopped

Method 
Soak the lentils for 2 hours or overnight and grind into a smooth paste.

Mix semolina and curd in a large bowl.

Add ground lentils with semolina/suji batter. Add rice flour,  salt, cumin powder, chopped cilantro, green chilli, grated ginger, chat masala and lemon juice. Mix well.

Make a semi thick batter. Add little water if require. Mix well. Keep aside for 1/2 an hour.

Heat the oil in a small pan, add mustard seeds, let it splutter. Add chopped curry leaves saute for 1 minute. I have dried curry leaves so I have crushed them with hand. Add the tempering to the batter and mix well. If you want to use onion garlic add 1 finely chopped onion and 1 teaspoon garlic paste in the batter.

Add soda and give a good stir.

Heat the appe pan and  grease it with little oil. Pour a spoonful of batter into each mould. Cover the pan with lid and cook on low flame till it becomes golden brown.

Now turn the appe upside down. Cook uncovered till becomes light brown.

Its ready. Serve hot with any sauce, coconut or peanut chutney. For peanut chutney recipe click the link below.

https://batterupwithsujata.wordpress.com/2015/10/03/peanut-chutney-or-dip/