Atta Biscuits /Whole Wheat cookies/Eggless Whole Wheat Cookies

Coming to day 2 themed under whole dishes in Blogging marathon #65,is a mouth melting cookie.I made these cookies with whole wheat flour and it tasted awesome.I followed the recipe of my  tea shop style butter biscuits except the whole wheat flour.My kids loved these cookies and nothing left after clicking the pictures.Lets move on to the recipe........

                                                       

                                                            

                                                                       Atta Biscuits / Whole Wheat Cookies

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   Basic Information

   Preparation time 10 -15 minutes

   Resting time 1 hour

   Cooking time 20 minutes

   Makes 13-15

   

  Ingredients

    

Ingredient	Quantity
Whole wheat flour/gothumai maavu	1 cup
Rice flour/arisi maavu	2 tbs
Butter/vennai(room temperature)	1/2 cup
Powdered sugar	1/2 cup
Salt	1/8 tsp
Baking powder	a pinch
Vanilla extract(optional)	1/2 tsp
Cashews (Halved/optional)	as needed

  

  Method 

• In a separate bowl,mix the all purpose flour,rice flour and salt well.Keep it aside.Now in take the butter and powdered sugar in a bowl.Beat it with a electrical or hand blender till it becomes creamy.To this add the flour mixture and mix it well.

• Knead it to a soft dough.Now roll the dough to a log and wrap it in a cling wrap and refrigerate for an hour.

• After an hour remove the wrap and slice the cookies to 1/2 inch thickness.Meanwhile pre-heat the oven at 350 F.Arrange it on a lined baking tray,gently press the halved cashews on top of the sliced dough.Bake it for 12-14 minutes and remove it from the oven.Cool the cookies on a cooling rack.

• Store it in an air tight container after cooling.

• As these cookies bake faster,keep an eye after 10 minutes otherwise it may burnt.
• Addition of rice flour gives a very nice crunch to the cookies.
• Refrigerate the dough for minimum 30 minutes to avoid spreading.

Enjoy....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM# 64.

Sumber http://www.naliniscooking.com

Egg Paratha / Ande ka Paratha

We are entering the  4th week of Blogging Marathon #64 and cannot believe we are in the last week of May. For this week I chose whole wheat dishes and the next few days I will be showcasing dishes made with whole wheat.
For day 1, I am sharing a quiet filling and kids friendly parathas.This paratha was supposed to be for the second week of this series.But I had some handful of recipes for the kids brunch ideas I could share it for the theme.This paratha tastes good with pickle and ketchup,no need of any extra side dish and also can be made in no time.Off to the recipe...

                                                       

                                                            

                                                                       Egg Paratha /Ande  Ka Paratha

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   Basic Information

   Preparation time 10 -15 minutes

   Resting time 10 minutes

   Cooking time 20 minutes

   Makes 4

   

  Ingredients

    

Ingredient	Quantity
Wheat Flour/gothumai maavu	1 cup
Egg /muttai	4-5
Onion (finely chopped)	1 (medium size)
Toamto (finely chopped)	3 tbs
Green chilly(finely chopped)	1-2(optional)
Coriander leaves(finely chopped)	1 tbs
Red chilly powder/milagai podi	1/2 tsp
Salt	1.5 tsp
Garam masala powder	1/8 tsp
Oil	3-4 tbs

  Method 

• In a bowl take the wheat flour,salt,to this sprinkle water and mix it well to form a soft dough.Let it soak for 10-15 minutes.Meanwhile break the eggs and keep it a bowl,to this add the chopped onion,tomato,green chilly,spice powders and salt.Mix it well and keep it aside.

• Now divide the dough into 4 equal parts and roll in on a floured surface to 5-6 inches round.Drizzle a tsp of oil and fold it as shown.Roll the folded dough to 8-9 inch circle.

• Roll the folded dough to 8-9 inch circle.Heat a griddle and cook the rolled dough in a minute for both sides.Now add a ladelful of egg mixture and fold it to a triangle.Drizzle some oil and cook it for a minute..

• Once its cooked flip it to the other side and cook it for 1-2 minutes in a medium flame.If needed drizzle some oil . Once both the sides cooked nice and golden remove it from the griddle.

• Serve it warm with pickle ,ketchup and chutney.

• The dough needs to rest for atleast 10-15 minutes.
• Finely grated carrot can also be added to the egg mixture.
• This paratha takes some time to cook so cook it in a medium flame .
• Instead folding into triangle it can be folded in square shape too.

Enjoy....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

Sumber http://www.naliniscooking.com

Rava Mini Uthappam /Mini Rava Uthappam

For the final day of blogging marathon #64 themed under kids brunch ideas,sharing an instant version of uthappam.
When I ran out of idly batter,I make the instant version of rava idly. I tried of making uthappam with slight modifications in the same batter.It came out so good and my kiddo likes it with peanut chutney and idly podi.
Now a days this uthappam appears in my kitchen frequently for after school snack.Here I used a generous pinch of eno fruit salt to get a fluffy uthappam.The uthappam comes good without eno also,but needs to consume right from the pan.
Also I mixed the onion and grated carrot in the batter,instead of topping it as it blends well.Sending this to Brunch Ideas for kids.Off to the recipe..........

                                                       

                                                            

                                                          Rava Mini Uthappam/Rava Uthappam

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   Basic Information

   Preparation time 10 minutes

   Soaking time 10 minutes

   Cooking time 20 minutes

   Makes 7-8 (mini uthappam)

   

  Ingredients

    

Ingredient	Quantity
Semolina/rava/white semolina	1/2 cup
Rice flour/arisi maavu	2 tbs
Onion (finely chopped)	1 (medium size)
Carrot (grated)	3 tbs
Green chilly(finely chopped)	1-2(optional)
Coriander leaves(finely chopped)	1 tbs
Yogurt/thayir (slightly sour)	1/2 -3/4 cup
Salt	1 tsp
Eno fruit salt	1/8 tsp
Oil	2 tbs

  Method 

• In a bowl take the semolina,rice flour,salt,to this add the whisked yogurt and mix it well.Let it soak for 10-15 minutes.

• Now add the chopped onion,green chilly,coriander leaves and grated coconut to the batter.Add the eno fruit salt and mix it well.Heat a griddle and drop a small ladleful of batter and cook it in a medium flame.Drizzle a tsp of oil.

• Once its cooked flip it to the other side and cook it for 1-2 minutes in a medium flame.If needed drizzle some oil . Once both the sides cooked nice and golden remove it from the griddle.

• Serve it warm with coconut chutney or peanut chutney.

• The batter needs to rest for atleast 10-15 minutes.
• Finely chopped onion and grated carrot can be topped after dropping the batter on the griddle.
• This uthappam takes some time to cook so cook it in a medium flame .
• As yogurt is added in the batter,the uthappam turns dark color if its cooked in a high flame.

Enjoy....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

Sumber http://www.naliniscooking.com

Egg Masala Sandwich / Masala Egg Sandwich / Egg Sandwich

Coming to  the second day of Blogging Marathon#64 themed under kids brunch recipes,is a quite inviting sandwich with eggs.Mostly on week ends, my kiddos get up late and ended up in eating brunch Since week end mornings are lazy I tried to make some recipe which is slightly filling as well as easy to make in no time.
One such quick fix  is sandwiches, as we like it a lot I tired to make it with different stuffing.This recipe was suggested by my son when I had some left over egg stuffing made for egg puff,for a potluck.He liked it a lot,since then I make it often for him.As he likes mint chutney for sandwich I used,its optional.But the chutney gives a nice flavor and taste to the sandwich.

                                                                      

                     
                            Egg Masala Sandwich                                       

                                                                                                                         

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 20 minutes

   Makes 2

   

  Ingredients

 For the stuffing

  

Ingredient	Quantity
Eggs	2
Onion(thinly sliced)	1 medium size
Tomato(chopped)	1 medium size
Ginger&garlic paste	1 tsp
Red chilly powder/milagai podi	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Garam masala powder	1/8 tsp
Salt	3/4 tsp
Coriander leaves(chopped)	1 tbs
Fennel seeds/sombu	1/8  tsp
Cumin seeds/jeeragam	1/8 tsp
Oil	2 tsp

 For the sandwich

Ingredient	Quantity
White or wheat bread	4 slices
Butter/vennai	1 tbs
Mint Chutney(optional)	2 tbs

   

  Method

• Boil the eggs and remove the shell,halved and keep it aside.

• ln a pan heat the oil and crackle the cumin and fennel seeds.Saute the sliced onion with a pinch of salt till traslucent.Add in the ginger&garlic paste and fry it for a minute.Then goes in the chopped tomato and cook it  for a minute or two.

• Add in all the spice powders and salt,give it a mix.Now add the halved egg and gently mix it well,so that everything blends well.Add in the chopped coriander leaves and put off the flame.Let it cool down to room temperature.

• Now take the bread slice and apply mint chutney on one side,keep in on a sandwich maker.On top of the chutney keep 2 pieces of halved egg and the masala .Keep it covered with another slice.Brush the top of the bread with butter and cover it and toast it till it turns nice and golden.

• Serve it warm with ketchup and mint chutney.

• Instead of half eggs,it  can be sliced and added to the masala.
• Use butter to give a nice taste.

Enjoy.......

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

Sumber http://www.naliniscooking.com

Eggless Pancake

After a full one month blogging marathon we are back to our regular monthly marathon.We are entering the second week of  blogging marathon#64.For this edition I chose kids's brunch ideas.

Most of our weekends end up in having some light brunch and late lunch.But sometime we have a heavy brunch and skip our lunch and end up in early dinner.
If I want to keep the brunch simple my choice would be mostly pancakes or waffles as my kiddos like it a lot.
Coming to the recipe,its a eggless version and after so many trials,I settled with this version.This eggless version of pancake is so fluffy and can be made in no time.Here I used the all purpose flour,but whole wheat flour can also be used.Chopped nuts and fruits,choco chips can also added to the batter for an extra treat.Sending this to Brunch Ideas for kids.

         

                                                                      

                                                            

                                                                     Eggless Pancake

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   Basic Information

   Preparation time 5 minutes

   Resting time 10 minutes

   Cooking time 15 minutes

   Makes 4-5

   

  Ingredients

    

Ingredient	Quantity
All purpose flour/maida	1 cup
Sugar/sakkarai	1 tbs
Salt	1/2 tsp
Milk	3/4 - 1 cup
Baking powder	2 tsp
Oil	1 tbs
Vanilla (optional)	1 tsp
Butter/vennai	1-1.5 tbs (to cook the pancake)

  Method 

• Take the all purpose flour,sugar and salt in a bowl.To this add the oil and baking powder.

• Slowly add the milk and mix it well with a hand whisk or fork.The batter should be in a flowing consistency.Let the batter rest for 10 minutes to get a nice and fluffy pancake.Heat a griddle and once it becomes hot pour a ladleful of batter.no need to spread the batter.

• Reduce the flame and let it cook for couple of minutes,add a tsp of butter. Flip it to the other side and cook it for a minute or two,if needed add another tsp of butter.Remove it and transfer to a plate.

• Serve it maple syrup or honey along with some chopped fruits.

                                                                                                              

• The resting time is necessary to get a nice and fluffy pancake.
• The batter should not be too thin or thick,it should be in a flowing consistency..

Enjoy..........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

Sumber http://www.naliniscooking.com