Oats Almond Jaggery Cookies / No Butter No Sugar Cookies 

Eggless oats almond jaggery honey cookies / no butter no sugar cookies.

Want a guilt free snack for your sudden hunger pangs or sweet craving? Yes its totally guilt free and delicious. No butter no sugar. I have used organic jaggery or gur powder and honey.

Thanks to my neighbor Jagjeet Kaur for this organic jaggery powder. She brought it from farm for me.
With so many health benefits jaggery  helps to increase the total count of haemoglobin in the blood and it is surprisingly effective as an aid for weight loss. This is because jaggery is a rich source of potassium, which is a mineral that helps in the balance of electrolytes as well as building muscles and boosting metabolism.

Source 

So enjoy your munching time.

Its my second attempt to make this cookies. When made it first time, taste was too good but cookies becomes flat and soft. So made it again with some changes and very happy with the result.

Soft and flat but delicious

This post is going to be a part of 94th #Foodiemonday bloghop #Snacks theme. My contribution is this healthy and yummy oats, almond jaggery honey cookies.

These cookies have no butter or ghee/ clarified butter so perfect for weight watchers. And good for kids too because of oats, jaggery, honey and almond. You can give it in your kids tiffin too.
Organic jaggery and honey made these cookies super delicious. You can’t resist yourself to take another one.

Recipe 


Oats – 1 cup

Whole wheat flour – 1/2 cup

Almond – 1/4 cup

Desiccated coconut – 1/4 cup

Jaggery or gur powder – 1/2 cup

Honey – 1/4 cup

Oil – 1/4 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cinnamon – 1/2 teaspoon

Method 


Preheat the oven at 170° for 10 minutes.

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

Grind the almonds and Oats into fine powder.

In a large bowl mix all the ingredients with almonds and oats powder.

Combine and mix everything well. Don’t kneed much.

Make small balls and lightly press with your palm.

Place on baking tray 1 inch apart.

Bake for 10 – 12 minutes or until the edges becomes brown. If you want more crispy, bake for 2 – 3 minutes more. Don’t overbake.

Cookies will be soft when hot. So let it cool down completely.

Serve or store in airtight container for later use.
Enjoy healthy and yummy cookies with your tea coffee or milk.

Kheer Kadam Guest Post By Rita Ghosh 


Kheer kadam. One of the most popular sweet of Bengal.

Its a guest post from Rita Ghosh. A wonderful cook. We met in facebook group and she always amazed me with her daily new food posts. I requested her for a guest post. And she gave me this yummy kheer kadam recipe. Thanks a lot Rita.
Kheer kadam is a very famous sweet of Bengal. Most probably the name kheer kadam or kheer kadamba  comes from kadamba flower. I love this but never tried. Always tasted it at  Kolkata or Delhi. My daughter brought it for me from CR Park, Delhi. But now she is not in Delhi and I have this recipe now 😀
Here is the recipe from Rita Ghosh. Small rasgulla covered with delicious flavourful khoya/mawa or dried milk.

Recipe 
Ingredients :

Small rasgullas – 10nos.

Mawa or khoya/dried milk  – 250gms

Castor sugar – 200gms

Green cardamom powder – 1/4tsp

Roasted poppy seeds – 50gms

Procedure:

Squeeze out the sugar syrup from all rasgullas.

Keep them aside

Take a bowl & add grated mawa,sugar,cardamom powder

Mix very well to make a dough like consistency.

Take a portion of mawa mixture & make a ball

Make a whole the centre of the ball.

Put a rasgulla in this whole.

Cover it & make a ball again.

Make all kheer Kadam like this.

Take some roasted poppy seeds in a plate.

Roll up all kheer Kadam in it.

Serve as a dessert.

Note –

You can add little saffron and rose essence in khoya/mava or dried milk mixture.

Eggless No Bake No Gelatin No Butter Mango Cheesecake 


Eggless no butter no gelatin mango cheesecake. A no bake no cook recipe. Delicious chilled dessert for this scorching hot weather.

You don’t have cheese cream? Don’t worry. Make your cheesecake with paneer or cottage cheese. I have made it with homemade fresh paneer or cottage cheese.
I didn’t used gelatin or agar agar in it. So it will be soft in room temperature. Keep it in refrigerator and serve chilled. You can keep it in freezer for 15 minutes before serving to get firm texture.

Our this week’s 93rd :Foodiemonday bloghop theme is summer fruits.

I have selected royal fruit mango.

One of the most popular fruits in the world.

This delicious and soft mango cheesecake is very easy to make. You need only paneer or cottage cheese, mango puree, yogurt, milk topping or malai, sugar and some mango cream biscuits for bottom crust. Just blend and keep in refrigerator to set.

I have used mango cream biscuits for bottom crust, so didn’t used butter.  But you can use Graham crackers, Marie biscuits or any crackers biscuits. If you are using crackers instead of cream biscuits then you have to use 1/4 cup butter and 1 – 2 tablespoon sugar with it. Add butter to remove the dryness of crackers. Add little more if require. You can use heavy whipping cream instead of malai or milk topping.

Recipe 


Mango – 1 cup chopped

Paneer or cottage cheese – 1 cup

Thick yogurt or hung curd – 1/4 cup

Milk topping or malai – 1/4 cup

Sugar – 1/4 cup + 2 tablespoon or to taste

Mango cream biscuits – 12

Method 


Grease a loose bottom cake tin generously.

Grind the mango cream biscuits. If you want thick crust make it double.

If you are using Graham crackers or any crackers or Marie biscuits add 1/4 cup unsalted butter and 1 – 2 tablespoon sugar with it.

Pour the ground biscuits in the cake tin. Press with a bowl or bottom of a glass. I have used a small glass to set it properly.

Keep it in refrigerator for 15 – 20 minutes.

Beat the milk topping or malai until it becomes stiff. Don’t over beat. Keep it aside. You can use heavy whipping cream too.

Blend chopped mango and sugar. Add paneer or cottage cheese and thick yogurt. I have used fresh homemade chhena/paneer or cottage cheese. Make sure your paneer and yogurt drained completely. Blend until smooth. Taste and add more sugar if require. Its depends on the sweetness of mango. Blend again.

Take out the mixture in a bowl. Fold the beaten milk topping or malai in it.

Pour the mixture over the biscuit crust.

Level with a spoon. Garnish with mango slices and mint leaves. Keep it in refrigerator for overnight. You can make it for  individual serving too. Set in silicone muffins moulds in the same way. Or set in glass bowls for individual serving.

I have already mentioned this cheesecake don’t have gelatin or agar agar. So it will be soft  not firm like with gelatin cheesecake. Before slicing keep in freezer for 15 minutes. Serve chilled.

Enjoy the chilled mango flavoured cheesecake as a dessert.

Gazpacho Or Cold Soup 

Gazpacho 

In this hot weather we want some no cook dishes, right? 😀

Yes we enjoy smoothies, cooler, mojito and different types of fruit juice and mocktails in this season. 

Now what about some refreshing  chilled, yummy and healthy soup made of raw vegetables and fruits. Nothing is better than a bowl of gazpacho in summer. Some crisp toast and a bowl of chilled no cook soup, perfect dinner for summer. 

Gazpacho is a Spanish cold soup made of raw vegetables.

You can get one more cold soup recipe here.

Our this week’s 91st #Foodiemonday bloghop theme is #20minutes recipes. My contribution is this chilled, refreshing, healthy and yummy gazpacho. 

If you have all the ingredients in your pantry  you can make it in a jiffy. Just chop and blend. Keep it in refrigerator and serve chilled or add some ice cubes. 

Instead of sugar I have used grapes and watermelon. Fruits made the soup delicious and healthy. And both are easily available in this season. I have used almonds to give a creamy texture. 



Recipe 



Chopped tomatoes – 3 cup 

Cucumber – 1 small peeled and chopped 

Onion – 1 small chopped 

Garlic – 1 clove chopped 

Capsicum – 1 small chopped 

Seedless watermelon cubes – 1/4 cup 

Grapes – 1/4 cup

Chopped cilantro – 1/4 cup

Vinegar or lemon juice  – 2 tablespoon 

Almonds – 1/4 cup soaked and peeled 

Olive oil – 1 tablespoon, optional 

Salt and pepper to taste 

Chopped tomato, cucumber, onion and cilantro for garnishing



Method 


Taste the chopped cucumber. It shouldn’t be bitter. 

Combine all the ingredients. Blend in a mixer grinder. 

I have made it smooth but you can keep it little coarse if you like. 

I have used vinegar, you can use lemon juice too if you don’t like vinegar. 

Taste and adjust salt, pepper and vinegar or lemon juice if require. Drizzle olive oil. I didn’t. 

Garnish with chopped cilantro, tomato, cucumber and lemon wedges. 

Keep in refrigerator and serve chilled. Or you can add some ice cubes if you want to serve it immediately. 

Serve with crisp toast. 

Enjoy the delicious, refreshing and chilled gazpacho or cold soup.

Misti Doi Parfait 

Happy holi to everyone. May the colours of happiness fulfill your life.

Colourful parfait for the festival of colours.
Holi is a spring festival. Also called festival of colours or festival of love. This festival signifies the end of winter and the arrival of spring.

Its a day to meet others. A festival to forget and forgive, play with colours and enjoy. Holi is also celebrated as Thanksgiving for a good harvest.

Yes its a day all about colours and to enjoy delicious snacks and drinks.

So our this week’s 83rd #Foodiemonday bloghop theme is Holi. And I am sharing this delicious and colorful parfait.

I have this misti doi or caramel flavoured yoghurt. Which is very common in west Bengal. If you don’t have it use powered sugar mixed yogurt with any flavour of your choice. You can use any fruits in it. I have used mixed fruit jam but you can use strawberry crush or any other jam of your choice.


Recipe 


Misti doi or caramel flavored yogurt

Pomegranate seeds

Oreo or any chocolate cookies – 8

Jam or strawberry crush


Method 


Grind 7 cookies into a coarse powder.

Take a glass. You can use any short or long glass or wine glasses.

You don’t need to exact measure. I love the taste of misti doi or caramel flavoured yogurt so I have made a thick layer of it.

Spread 1-2 tablespoon pomegranate seeds in the bottom. Make a layer of crushed cookies on it. Press with spoon.

Place 2-3 tablespoon misti doi or caramel flavoured yogurt over it. If you don’t have misti doi mix powered sugar and any flavour in yogurt.

Then spread a layer of jam or strawberry crush.

Spread another layer of crushed cookies and at last spread pomegranate seeds.

Place a cookie in the middle.

Serve chilled.

Enjoy the colourful parfait on this festival of colours 🙂

Chocolate Cake With Orange Crunch And Glaze 


Eggless chocolate cake with orange crunch and glaze.

A superbly delicious chocolate cake topped with orange flavoured crunch and orange glaze. Gorgeous isn’t it 😀

I love the mixed flavour of orange and chocolate. I have already shared chocolate filled orange muffins. Get the recipe here 👇

Orange muffins 

This eggless chocolate cake is all-time favourite amongst my family and friends. very easy to make yet yummy, soft and moist. You can enjoy this without any frosting, crunch or glaze.

Our this week’s 79th  #Foodiemonday bloghop theme is #Valentine. So giving some gorgeous look to the chocolate cake with some delicious ingredients like oranges, almonds and orange cream cookies etc.

Yes I have used these orange cream cookies to make the crunch. And the taste is awesome.

Normally Graham Crackers are used to make the crunch. But its not available here. You can use any cookies or biscuits for the crunch. If you don’t have these orange cream cookies use any digestive biscuits. Just check the sweetness and add little more if require.

I have used 1 tablespoon unsalted butter to add some moisture but you can omit it.

Glaze is made of orange juice, zest and powdered sugar. I have used little orange food colour. If you are making it for kids you can make it without colour too. I have added to beautify the cake for this Valentine special event 😁

Recipe 


For the crunch
Orange cream cookies – 1 cup crushed

Almonds – 1/2 cup

Orange zest – 1 teaspoon

Sugar – 1/4 cup

Unsalted butter – 1 tablespoon

For the cake 


Refined flour/maida – 1 & 1/2 cup

Powered sugar – 1 cup

Oil – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cocoa powder – 2 tablespoon

Baking soda – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Vanilla essence – 1 teaspoon

For the glaze
Powered sugar – 1/2 cup

Freshly squeezed orange juice – 2 tablespoon

Orange zest – 1/2 teaspoon

Orange food colour – a pinch, optional

Method

Dry roast the almonds until its change it’s colour and becomes fragrant. Let it cool down.

Blend or grind the almonds with sugar and orange cookies.

Take out the mixture in a bowl. Mix orange zest and butter in it. I have used butter to get some moisture in the mixture. You can omit it if you like.

Mix everything well.

Grease a baking pan and dust with flour. If you are using nonstick pan, just lightly grease the pan.

Spread the crunch mixture on the bottom of the pan and wall too. Press with your fingers to set well. Keep the pan aside.

Preheat the oven at 180° for 10 minutes.

Mix vinegar in lukewarm milk and keep aside.

In a bowl sift together flour, baking powder, soda and cocoa powder.

In a bowl whisk together oil and sugar. I have used rice bran oil but you can use olive oil or any white oil.  Add vinegar mixed milk in the  oil sugar mixture. Whisk again.

Add vanilla essence. Mix well. Then gradually mix the dry ingredients. Mix everything and make a smooth lump free batter.

Now pour in the prepared cake tin. Bake for 30 – 40 minutes or till the toothpick comes out clean. Check once after 30 minutes. Time depends on the oven.

Take out the cake from the pan when slightly warm. Place on a plate upside down.

Let it cool down completely.

In the meantime prepare the glaze. In a bowl mix powered sugar, grated orange zest, orange food colour and orange juice. Beat well until smooth.

Pour the mixture over upside down cake.

Garnish with orange slices and Choco chips.

Slice and enjoy …….

Happy baking 🙂

Kesar Pista Sandesh 

Kesar pista sandesh. 

A very quick, easy and yummy sweet for the festival.

Wishing a very happy Independence day to every Indian. 

15th August is the day of rebirth for India. India gain it’s Independence from the rule of the British on 15th August 1947. So this date is celebrated as the Independence Day in India.

 This day is observed as a national holiday. Every year the celebration starts with the unfurling of the tricolour National flag by the Prime Minister of the nation. 

This week’s #Foodiemonday #bloghop theme is #tricolour dish.


We are 10 food bloggers in our Foodiemonday bloghop team. This time my fellow bloggers decided to select one colour each from the tricolour. And I have chosen the colour white.

White colour signifies purity, spiritual, innocence, good, wholeness, fresh and completion. White is the colour of new beginnings.

Kesar/saffron pista/pistachio sandesh is very easy and quick to make. You don’t need long hours to prepare it. Very few ingredients and only 2 minutes. Interesting isn’t it 🙂

Its a type of bhapa/steamed sandesh. But I have made it in microwave. I have already shared two types of bhapa/steamed sandesh. Now one more Bengali delicacy for this special day.


Recipe 

Paneer/cottage cheese  – 1 cup crumbled 
Reduced milk  – 1/2 cup 
Sugar  – 1/2 cup or to taste 
Cardamom powder  – 1/2 teaspoon 
Cashew nuts  – 2 tablespoon blanched 
Pista/pistachios  – 2 teaspoon blanched 
Kesar/saffron  – a pinch 
Hot milk  – 1 tablespoon 

Method 
Soak the Kesar/saffron in hot water. 

Take fresh paneer/cottage cheese in a bowl. Crumble it with hand. Mix reduced milk and sugar in it. Add sugar according to your taste. Add less sugar, taste after mixing and add more if require. 

You can use condensed milk too instead of reduced milk. I have used homemade reduced milk. If you want to use condensed milk omit the sugar. Condensed milk has enough sweetness. 

After mixing taste and adjust the sugar. Now blend the mixture with all the ingredients in blender. Mixture should be thick and creamy.

 I have used cashew nuts but you can use blanched almonds too. If you feel its too thick you can add little milk in it. 

I have made it in silicone moulds. Grease the moulds with little ghee/clarified butter. Fill the moulds 3/4 with the mixture. Don’t try to fill up to rim it can spill during cooking. 

Place the moulds on the turntable of your microwave. Cook at high for 2 minutes.

After 2 minutes switch off the microwave and let them cool. 

If you don’t have moulds you can make it in a large microwavable container too. Slice before serving. Or steam it in a steamer or pressure cooker.

When cooled down refrigerate for 1 hour. Garnish with saffron and pistachios and serve chilled. Or keep the moulds in freezer and serve as yummy chilled ice-cream sandesh. 

Celebrate your festivals with this easy quick and yummy sandesh. 

Enjoy the heavenly taste 🙂