Oats Wholewheat Caraway Cookies / Eggless Savoury Cookies 

Eggless oats whole wheat caraway cookies.

One more oats cookies. But this time not sweet its savoury cookies. Crispy, delicious and healthy cookies for your sudden hunger pangs or munching time.

Perfect for kids to. You can make it as your kids choice. If they like Italian seasoning. Use Italian herb and chilli flakes instead of caraway.

If you don’t like caraway or ajwain use dry roasted cumin. Add chilli flakes or black pepper powder to make your cookies spicy.

You can add dried and crushed mint leaves, dried fenugreek leaves or kasuri methi or cilantro. Options are unlimited. Choice is yours.
This post is going to be a part of 96th #Foodiemonday bloghop #baking theme.

I have used homemade unsalted butter. If you want to use salted butter adjust the salt. Make and enjoy the crispy delicious savoury cookies with the flavour of your choice.

Recipe 


Whole Wheat flour – 1/2 cup + for dusting

Oats – 1/2 cup

Unsalted butter – 1/4 cup

Salt – 1 teaspoon

Caraway seeds – 1 teaspoon + to sprinkle

Powdered sugar – 1 – 2 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – a small pinch

Milk – 3 tablespoon or as require

Method 


Preheat the oven at 180°

Grease a baking tray or line with parchment paper or aluminum foil.

Grind the oats. Make fine powder.

In a bowl mix whole wheat flour, oats powder, baking powder, soda, salt, caraway seeds, powdered sugar and butter. If you don’t want to use oats you can use 1 cup whole wheat flour or refined flour or maida only. Or use 1/2 cup whole wheat flour 1/2 cup refined flour. Taste is better with refined flour or maida but I have used whole wheat flour and oats to make it healthy for kids and elderly people. And yes for health conscious people too.

Add sugar according to your taste. If you like more sweet add 2 tablespoon or add 1/2 teaspoon salt and, 1/4 cup sugar to make the cookies more sweet. I want to make these savoury so  I have added 1 tablespoon sugar only. You can add black pepper powder or chilli flakes too to make your cookies spicy.

If you don’t like caraway you can use dry roasted cumin. You can add dried fenugreek leaves or kasuri methi, dried mint leaves or cilantro.

Or add some Italian herb and chilli flakes. Choice is yours.

Mix everything. Add milk gradually to combine. Make a smooth dough.

Roll the dough on a flour dusted surface  with a rolling pin. Roll into a thin disc. Sprinkle little caraway seeds. Press lightly with rolling pin.

Cut with your favourite cookie cutter. I have used small sized cutter. You can use large size cutters if you like.

Arrange on the baking tray 1 inch apart. Cookies will not spread much.

Bake at 180° in preheated oven for 12 – 15 minutes or until the edges becomes brown.

If you want more crispy cookies bake for some more time to make light brown.

Let the cookies cool down.

Store in a airtight container.

serve with tea, coffee or milk.

Enjoy healthy munching.

Happy baking 😊

Watermelon Muffins 


Eggless watermelon muffins 

These days unable to post any baking recipes. I was out of town for a long time. Now at home but I have to go again for a family function. Before that I want to experiment with watermelon. A juicy delicious fruit of summer. Don’t you love it? Already posted many recipes with watermelon and I have one more to share 😀

Baking is my stress buster. I always bake to refresh my mood. Love the aroma of baking. 

So here is the soft and yummy watermelon muffins. 

I love lemon flavour with watermelon. I have used 1/4 teaspoon Lemon zest but if you like strong flavour add 1/2 teaspoon zest. 
I have used rice barn oil, you can use olive oil or any flavourless white oil or butter. If you don’t have muffins moulds you can make it in any cake tin. 

Recipe 


Refined flour or maida – 1 cup 

Milk powder – 1/4 cup 

Powered sugar – 1/2 cup 

Baking powder – 1/2 teaspoon 

Baking soda – 1/2 teaspoon 

Watermelon juice – 1/2 cup 

Vanilla – 1/2 teaspoon 

Lemon juice – 2 teaspoon 

Lemon zest – 1/4 teaspoon 

Oil – 1/4 cup 

Choco chips – 1/4 cup
Red food colour – as require, optional 

Method 


Preheat the oven at 180°.

Grease the muffins tray or cupcake moulds. 

Sieve refined flour, baking powder, soda and milk powder. Mix well and keep aside. 

In a large bowl add powered sugar, oil, watermelon juice and lemon juice. Beat until sugar dissolve completely. 

Add vanilla and lemon zest. You can add 1/2  teaspoon lemon zest if you like strong flavour of lemon. Mix well. 

Now add all the dry ingredients. Mix well to make a lump free smooth batter. Add colour and mix well. 

Fold the choco chips in the batter. 

Fill the moulds 3/4 with the batter. If you don’t have muffins moulds you can make it in any cake tin.

Bake in preheated oven at 180° for 20 minutes or until the toothpick comes out clean. 

Let it cool down. 

Serve with tea, coffee or juice. Or satisfy your sudden hunger pangs. 

Enjoy……..

I would love to hear from you. Please leave some words if you like the recipe 😊

Savoury Potato Cake 

Savoury potato cake.

A basic recipe of potato cake I have found in a old Bengali cookbook of Bela Dey 

I bought this book from Kolkata a long time ago. That was my first Kolkata visit after marriage. And I wanted to learn some fish dishes. In Bengali family fish is a staple food. And that time I have no idea about cooking fish :mrgreen:

So I have to search for some authentic recipes. Bought this book with lots of other books from my favourite place in Kolkata College Street book market. A must visit for book lovers. 

This book is a collection of many Indian and continental recipes. And my culinary journey started with this lovely book. 

When my fellow bloggers decided to make something from cookbook , this old book comes in my mind first. Yes, its too old, over 30 years but the recipes are all time favourite. 

This post is going to be a part of 80th #Foodiemonday bloghop #cookbook theme. Its difficult to select one recipe from such a vast collection. 

I am sharing a basic recipe of potato cake. The recipe need only potatoes, refined flour/maida, salt, milk and butter.

 I have added some cilantro, black pepper and oregano for flavour. You can use 2 – 3 eggs, boiled minced mutton or chicken, fried onions, garlic powder, green onions or cheese in it. Add spices of your choice. Italian herb or Indian spices everything will go well with this. You can sprinkle cheese on the top. 

Recipe 


Potato – 4

Refined flour/maida – 2 tablespoon 

Butter – 1 tablespoon 

Milk – 2 – 3 tablespoon 

Cilantro – 2 tablespoon chopped 

Salt and black pepper to taste 

Oregano – 1/2 teaspoon optional 

Oil for greasing 

Breadcrumbs to sprinkle 

Method 


Boil the potatoes in enough salted water. 

Peel and mash well. You can grate it too. 

Add salt, black pepper, melted butter, oregano and refined flour/maida. Mix well and add milk to make a smooth lump free dough.

You can use green onions, 2 – 3 eggs,  boiled minced meat, cheese, fried onions, garlic powder and any spices of your choice. Whether its Italian herbs or Indian spices. Make as per your taste and enjoy. 

You can make it on pan too. For pan frying, grease a nonstick pan. Place a round mould on it. I have made some in this way and used round cookie cutter. 

Now sprinkle little breadcrumbs. Fill the mould with potato mixture. Press and flatten top with a spoon. 

Remove the mould gently and make all the cakes in this way. Let it  cook on medium flame. Flip and cook the other side too. 

Or line with parchment paper or grease a baking tray. And make the cakes with the help of a mould just like mentioned the process for pan. Sprinkle breadcrumbs and butter or oil over it. Shallow fry or bake in preheated oven at 200° for 10 – 15 minutes or until the colour becomes brown. 

I have used muffins pan to make it. Some on tray and rest in muffin pan. 

Preheat the oven at 200°. Grease the muffin moulds with butter or oil. Sprinkle little breadcrumbs. Pour potato mixture in the muffin moulds. Press and flatten the top with a spoon. Sprinkle breadcrumbs and butter or oil over it. You can sprinkle shredded cheese too. 

Bake at 200° for 10 – 15 minutes or until the colour becomes brown. 

Serve hot with any sauce. 

Happy baking 🙂

Eggless Fruitcake

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Egg less and butter less fruitcake.
Christmas month so #Foodiemonday #Bloghop #theme is cake.
Presenting a delicious soft fruitcake.

Fruitcake is a cake made with chopped candied or soaked dried fruits or nuts and spices.

Egg less, butter less and APF less super soft fruit cake. Everyone love it’s mild flavor of orange and spices. The cake is healthy too because of whole wheat flour and lots of dry fruits.

You don’t need overnight soaked dry fruits. Very easy to make yet super yummy.

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Recipe

Whole wheat flour/atta – 1 and 1/4 cup

Oil – 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

Dry fruits  -1 cup ( raisins, almonds and cashew nuts  (chopped or broken into pieces), tutti fruity)

Garam masala powder- 1/2 tsp  (optional)

Cumin powder  – a pinch

Nutmeg powder  – a pinch
Or powder of 1-2 cloves

Cinnamon  – a small stick powdered

Dry ginger  – very small piece powdered

Cardamom  – 1 powdered

Vanilla essence  – 1 teaspoon

Boiling water  – 1/2 cup

Some cherry and tutti fruity 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 tbsp 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 and mix the remaining caramelized sugar water in the flour mixture.

Mix orange zest. Add the dry fruits in it and fold gently. Pour the batter into the greased baking pan and level the top.

Spread some tutti fruity and cherry ( you can add chopped cherry with the dry fruits in cake mixture too).

Bake in a preheated oven at 180° for 35-40 minutes or until the toothpick comes out clean.

Slice it when completely cool.
Enjoy the taste and aroma of egg less butter less fruitcake.

Eggless Chocochips Cookies

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Chocochips cookies. Very easy and kids favourite cookies.
Made with home made butter. I personally don’t like store bought cookies.

When I started to make these noticed less chocochips in my pantry. Used whatever I have and its perfect. I had 1/4 cup but next time I will add 1/2 cup to make it more visible.

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Recipe

All purpose flour or maida  – 2 and 1/2 cups

Vanilla essence  – 1/2 teaspoon

Baking powder  – 1 teaspoon

Butter  – slightly less than 3/4 cup. I used home made white butter.

Powdered sugar  – slightly less than 1 cup

Milk  – 3-4 tablespoon or as require

Cocoa powder  – 3 tablespoon

White chocochips  – 1/2 cup

Method

Sieve flour, baking powder and cocoa powder together.
Take room temperature butter and powdered sugar in a bowl. Beat well till light and fluffy.

Add flour, cocoa powder, vanilla essence, chocochips and 3 tablespoon milk. Mix gently to make stiff dough. You can add little more milk if require.

Make small balls and flatten it with your palm as I did. Or you can roll out the dough with a rolling pin and cut them with a cookie cutter.

You can make the dough without chocochips. Spread the chocochips over the cookies and press lightly before baking.

Place on a well greased baking tray. Bake in a preheated oven at 180 degrees for 10-15 minutes.

Enjoy with tea or coffee.

Eggless Malai Or Milk Topping Cookies

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Egg less malai or milk topping cookies.
A very easy to make cookie. Perfect for kiddos.

You don’t need baking powder, soda, butter or ghee/clarified butter to make these delicious cookies.

Need only 3  ingredients in equal quantity with little cardamom powder or vanilla. Use the flavour of your choice.
I adopted the recipe from Nita Mehta’s cookbook.

I made one with whole wheat flour and added little red colour to make it attractive.
And white one is made with all purpose flour.

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Recipe

Milk topping or malai  – 1/2 cup

Powdered sugar  – 1/2 cup

Whole wheat flour/atta or all purpose flour/maida – 1/2 cup

Cardamom powder or vanilla  – 1/2 teaspoon

Almonds or cashew nuts ( split into two)  – as require

Method

Grease an oven tray and keep aside.
Preheat the oven at 200 degrees.

Mix malai and sugar lightly. Sift atta or maida.
Add the maida or atta and cardamom powder or vanilla to the malai mixture.

Add flavour of your choice. I used cardamom powder. Knead lightly to form a soft dough.

Form round balls and flatten slightly. If the dough is too soft and difficult to form balls keep it in the refrigerator for 5-10 minutes and then shape them.

Place the balls on oven tray 1” apart. 
Place almonds or cashew nuts on each cookie. You can sprinkle little cardamom powder on each cookie too. I didn’t.

For red colour cookies added little red colour in the dough. Flatten the dough on a plate to cut hearts with a cookie cutter.
Bake in the preheated oven for 8-10 minutes. Or until the edges of the cookies are golden and the top still whitish.

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Remove tray from the oven and quickly and carefully lift the cookies off with all knife. Keep them to cool and become crisp.
Enjoy with tea or coffee.

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