Eggless Chocolate Chip Cookies

Perfectly crispy, slightly chewy eggless chocolate chip cookies have a great nutty flavor from whole wheat flour and brown sugar. Not only are these delicious cookies a healthier treat, they are easy to make in just one bowl. Give them a try with my step by step photos and instructions, and I’m sure this will become your go-to chocolate chip cookie recipe!

Ingredients

Wet Ingredients

  • ▢100 grams unsalted butter – softened
  • ▢¼ cup tightly packed brown sugar – 50 grams
  • ▢¼ cup raw sugar – 50 grams, can use castor sugar or finely granulated white sugar
  • ▢1 teaspoon vanilla extract or ½ teaspoon vanilla essence
  • ▢¼ cup whole milk

Dry Ingredients

  • ▢1.25 cups whole wheat flour – 150 grams
  • ▢1 teaspoon baking powder
  • ▢⅛ teaspoon salt
  • ▢½ cup semisweet chocolate chips – 80 grams, can add milk, bittersweet, dark or white chocolate chips

Cook ModePrevent your screen from going dark while making the recipe

Instructions

Making Cookie Dough

  • In a mixing bowl take unsalted butter, brown sugar, raw sugar, vanilla extract and milk. Grease a baking tray or line it with a parchment paper.
  • Using a wired whisk or an electric beater begin to mix and whip the ingredients.
  • Whip till the butter becomes nicely soft and fluffy.
  • Place a sieve on top of the bowl. Add whole wheat flour, baking powder and teaspoon salt into the sieve. Make sure that the bottom of the sieve does not touch the whipped butter. You can also sift the flour separately.
  • With a spatula, gently begin to fold the sifted flour into the whipped butter.
  • Fold well. The cookie dough will be sticky.
  • Add chocolate chips.
  • Gently fold the chocolate chips into the cookie dough.
  • Cover and refrigerate dough for 15 to 20 minutes.

Shaping

  • Take a portion of dough and lightly roll or flatten on tray or use a cookie press or a scoop a tablespoon from the dough.
  • If rolling in your palms, then roll gently with light pressure from your hands. You can flatten the cookies if you want but even without flattening the cookie will spread while baking.
  • Keep some space around the cookies as they flatten while baking.

Baking

  • Preheat oven at 190 degrees Celsius (374 degrees Fahrenheit) for 20 minutes. For an OTG, keep both the heating elements on. Place the cookie tray in the center of the oven.
  • Bake for 10 to 12 minutes or till edges turn golden or brown. Do not bake for long as the cookies will harden.
  • Using a spatula, remove the cookies from the tray and place them on a wired rack. Let the cookies cool completely before storing or serving.
  • Serve eggless chocolate chip cookies as a sweet snack.

How to Make Eggless Chocolate Chip Cookies

Making cookie dough

This easy recipe only needs one bowl, and warm cookies are ready to enjoy in less than an hour. Firstly, grease a baking tray or line it with parchment paper.

1. In a mixing bowl take the following listed ingredients

  • 100 grams softened unsalted butter
  • ¼ cup tightly packed brown sugar (50 grams)
  • ¼ cup raw sugar (50 grams)
  • 1 teaspoon vanilla extract
  • ¼ cup milk.
sugar, butter, milk, vanilla in a mixing bowl

2. Using a wired whisk or an electric beater begin to mix and whip the ingredients.

butter, sugar, vanilla mixed together

3. Whip till the butter becomes nicely soft and fluffy.

butter whipped to a soft consistency

4. Place a sieve on top of the bowl. Add 1.25 cups whole wheat flour (150 grams), 1 teaspoon baking powder and ⅛ teaspoon salt in the sieve.

Make sure that the bottom of the sieve does not touch the whipped butter. You can also sift the flour separately and then add into the whipped butter.

sifting flour, salt, baking powder

5. With a spatula, gently begin to fold the sifted flour into the whipped butter. Fold well. The cookie dough will be sticky.

Do not knead. You just to fold and bring the whole mixture together.

eggless cookie dough ready

6. Add ½ cup chocolate chips.

chocolate chips added

7. Gently fold the chocolate chips into the cookie dough. Cover and refrigerate dough for 15 to 20 minutes. 

chocolate chip cookie dough made from scratch

8. After 15 to 20 minutes of refrigeration, you can either take a portion of dough and lightly roll or flatten on tray – or use a cookie press or a scoop a tablespoon from the dough.

If rolling in your palms, then roll gently with light pressure from your hands. You can flatten the cookies if you want but even without flattening the cookie will spread while baking.

Keep some space around the cookies as they flatten while baking.

cookie dough balls placed on a greased baking tray

Baking

9. Meanwhile, preheat the oven at 190 degrees Celsius (374 degrees Fahrenheit) for 20 minutes. For an OTG, keep both the top and bottom heating elements on. Place the cookie tray in the center rack.

cookie dough in the oven

10. Bake for 10 to 12 minutes or till edges turn golden or brown. Do not bake for too long as then cookies will harden up.

whole wheat baked cookies out from the oven

11. Using a spatula, remove the cookies from the tray and place them on a wired rack. Let the cookies cool completely before storing or serving.

cookies cooling on wire rack

12. Below photo shows the lovely golden crumb of the bottom of the cookies.

crispy cookies

13. Serve eggless chocolate chip cookies with milk for kids, coffee for adults or just as a delicious sweet snack.

eggless chocolate chip cookies stacked with some halved cookies on a white plate

Apple Salad with walnuts

Crunchy celery, sweet apples, and toasted walnuts are tossed with mayonnaise and tossed with warming flavors like radish, cinnamon, black pepper and nutmeg for a fun twist on salad. If you are looking for a yummy side to accompany your holiday meal, look no further than this yummy Apple Salad recipe!

Main Ingredients

  • ▢2 to 2.25 cups chopped apples or 320 grams (2 large, 3 medium or 4 small)
  • ▢2 tablespoons chopped celery
  • ▢2 tablespoons grated radish – optional
  • ▢2 teaspoons lemon juice or add as required
  • ▢¼ cup veg mayonnaise vegan or eggless
  • ▢2 pinches ground cinnamon
  • ▢2 pinches grated nutmeg
  • ▢¼ teaspoon crushed black pepper
  • ▢5 tablespoons chopped walnuts (lightly toasted) or 8 to 9 walnuts
  • ▢salt as per taste

Garnish

  • ▢1 tablespoon chopped celery
  • ▢1 tablespoon chopped walnuts or 1 to 2 walnuts

Instructions

  • Place the peeled and chopped apples in a mixing bowl. Add grated radish, if using.(opt)
  • Add lemon juice and mix very well.
  • Add chopped walnuts and chopped celery.
  • Add the mayonnaise. Season with ground cinnamon, grated nutmeg and crushed black pepper.
  • Mix very well. You’re ready to enjoy!
  • Serve apple salad garnished with some chopped celery and chopped walnuts. 

Step-by-Step Guide

How to Make Apple Salad

1. Place 2 to 2.25 cups peeled and chopped apples in a mixing bowl. Add 2 tablespoons grated radish if using ( optional)

peeled and chopped apples with grated radish

2. Add 2 teaspoons lemon juice and mix very well. The citric acid will prevent the apples from browning as you assemble the salad later.

lemon juice being added

3. Add 5 tablespoons chopped toasted walnuts and 2 tablespoons chopped celery. I prefer my celery and nuts to be chopped quite fine so there’s a little bit in every bite. If you prefer more variety per bite, leave them in slightly larger bits.

apples with chopped walnuts and celery

4. Add ¼ cup mayo (your favorite brand, homemade recipe, vegan or egg free). Season with 2 pinches ground cinnamon, 2 pinches grated nutmeg and ¼ teaspoon crushed black pepper.

apple salad with all elements not yet mixed together

5. Mix very well. You’re ready to enjoy a delicious, creamy, crunchy apple salad with walnuts!

finished creamy apple salad

6. Serve apple salad garnished with some chopped celery and chopped walnuts.

easy, creamy apple salad in a white and red ceramic bowl with a brass spoon a white background

Biscuit Cake

Biscuit Cake with step by step pics. Biscuit cake is one of the easiest and yummy cake one can make. This no bake biscuit cake has chocolate in it and tastes too good.

Ingredients

For Coffee Solution

  • ▢⅓ cup water
  • ▢½ tablespoon instant coffee

For Chocolate Icing

  • ▢½ cup milk
  • ▢1 tablespoon cocoa powder
  • ▢1 tablespoon sugar or add as required
  • ▢80 grams chocolate or ½ cup chopped or broken chocolate

Other Ingredients

  • ▢250 grams glucose biscuits (can use Marie biscuits or sweet crackers or digestive biscuits)

Instructions

Preparation

  • First assemble all the ingredients. 
  • Line a cake pan or a loaf pan with parchment paper, butter paper or aluminium foil. You can use any medium sized cake pan.

Making Coffee Solution

  • Take water in a small sauce pan and warm it. The water should be warm or slightly hot.
  • Then take the warm water in a bowl. add ½ tablespoon instant coffee.
  • Mix very well. Keep aside.

Making Chocolate Icing

  • Next milk in the same sauce pan. add 1 tablespoon cocoa powder.
  • Mix very well to solution without any lumps.
  • Then add 1 tablespoon sugar. 
  • Keep the pan on stove top and keep the flame to a low.
  • With a wired whisk stir so that all the sugar dissolves.
  • Let this cocoa mixture come to a boil.
  • After it comes to a boil, then continue to simmer for 2 to 3 minutes on a low to medium-low flame. Stir often.
  • After 2 to 3 minutes, switch off the flame and add the chopped chocolate.
  • Keep the pan down and begin to mix.
  • The heat of the cocoa solution will melt the chocolate. Mix to a smooth glossy consistency. 
  • At this point you can add some chopped nuts or dry fruits if you want.

Making Biscuit Cake

  • Take each glucose biscuit and begin to dip in the coffee solution. If using glucose or marie biscuits or digestive biscuits, then just dip and remove in a second. Do not keep for more time as biscuits will break.
  • You just need to coat the biscuits with the coffee syrup.
  • Then place the biscuit in the pan. Similarly dip each biscuit in the coffee syrup and line the pan with a single layer of biscuits.
  • Also make a second layer. Depending on the size of the pan, you can make 2 to 3 layers.
  • Now pour half of the chocolate icing on the biscuit layers and spread it evenly but gently with a spatula. You can also tilt the pan so that the chocolate icing spreads.
  • Make another third and fourth layer of coffee solution dipped biscuits.
  • Finally pour the remaining chocolate icing and spread it evenly.
  • Seal the pan with a lid or with a foil. Keep in fridge and let the biscuit cake set for 4 to 5 hours. You can also keep overnight.
  • Now carefully lift the sides of the parchment paper and keep biscuit cake on a chopping board or tray. Slice the cake gently.
  • The chocolate biscuit cake will have layers. So while serving you can serve in such a way that the layers can be seen. 
  • Serve biscuit cake as a dessert.

How to make biscuit cake

A) preparation

1. First assemble all the ingredients. You will need 250 grams glucose biscuits, 80 grams chocolate, ½ cup milk, ½ tablespoon instant coffee and 1 tablespoon cocoa powder. You can use Marie biscuits or sweet crackers or digestive cookies instead of glucose biscuits.

ingredients for making biscuit cake recipe

2. Line a cake pan or a loaf pan with parchment paper, butter paper or aluminium foil. You can use any medium sized cake pan.

cake pan for making biscuit cake recipe

B) making coffee solution

3. Take ⅓ cup water in a small sauce pan and warm it. The water should be warm or slightly hot.

water for making biscuit cake recipe

4. Take the warm water in a bowl.

water for making biscuit cake recipe

5. Add ½ tablespoon instant coffee.

making biscuit cake recipe

6. Mix very well. Keep aside. If you do not plan to use coffee solution, the substitute drinking chocolate or cocoa powder with coffee.

making biscuit cake recipe

Making chocolate icing

7. Next take ½ cup milk in the same saucepan. You can also use almond milk or cashew milk or soy milk.

making glucose biscuit cake recipe

8. Add 1 tablespoon cocoa powder.

making glucose biscuit cake recipe

9. Mix very well to solution without any lumps.

making glucose biscuit cake recipe

10. Next add 1 tablespoon sugar. Sugar can be added less or more. Since glucose biscuits are already sweet, I have not added much sugar. The Bourneville chocolate is also sweet. If using bittersweet or bitter chocolate, then add more sugar.

making glucose biscuit cake recipe

11. Keep the pan on stove top. Keep the flame to a low.

making glucose biscuit cake recipe

12. With a wired whisk stir so that all the sugar dissolves.

making no bake chocolate biscuit cake recipe

13. Let this cocoa mixture come to a boil.

making no bake chocolate biscuit cake recipe

14. After it comes to a boil, then continue to simmer for 2 to 3 minutes on a low to medium-low flame. Stir often.

making no bake chocolate biscuit cake recipe

15. After 2 to 3 minutes, switch off the flame and add the chopped chocolate.

making no bake chocolate biscuit cake recipe

16. Keep the pan down and begin to mix.

making biscuit cake recipe

17. The heat of the cocoa solution will melt the chocolate. Mix to a smooth glossy consistency. At this point, you can add some chopped nuts or dry fruits if you want. Also, check the taste and add more sugar if required. But do keep in mind the sweetness of the biscuits you will be using. Keep aside and let this mixture become warm.

making biscuit cake recipe

Making biscuit cake

18. Take each parle biscuit and begin to dip in the coffee solution. If using glucose or Marie biscuits or digestive biscuits, then just dip and remove in a second. Do not keep for more time as biscuits will break.

making biscuit cake recipe

19. You just need to coat the parle g biscuits with the coffee syrup.

making biscuit cake recipe

20. Then place the biscuit in the pan. Similarly dip each biscuit in the coffee syrup and line the pan with a single layer of biscuits.

making biscuit cake recipe

21. Also make a second layer. Depending on the size of the pan, you can make 2 to 3 layers.

making biscuit cake recipe

22. Now pour half of the chocolate icing on the biscuit layers and spread it evenly but gently with a spatula. You can also tilt the pan so that the chocolate icing spreads.

making biscuit cake recipe

23. Make another third layer of coffee solution dipped biscuits.

making biscuit cake recipe

24. Then make a fourth layer.

making biscuit cake recipe

25. Finally pour the remaining chocolate icing and spread it evenly.

making biscuit cake recipe

26. Seal the pan with a lid or with a foil. Keep in fridge and let the biscuit cake set for 4 to 5 hours. You can also keep overnight.

making biscuit cake recipe

27. Below picture is of the biscuit cake after being set.

making biscuit cake recipe

28. Now carefully lift the sides of the parchment paper and keep biscuit cake on a chopping board or tray.

biscuit cake recipe, no bake chocolate biscuit cake recipe, glucose biscuit cake recipe

29. Slice the biscuit cake gently.

biscuit cake recipe, no bake chocolate biscuit cake recipe, glucose biscuit cake recipe

30. The chocolate biscuit cake will have layers. So while serving you can serve in such a way that the layers can be seen. There will be some chocolate icing and some biscuit crumbs on the paper.

biscuit cake recipe, no bake chocolate biscuit cake recipe, glucose biscuit cake recipe

31. Serve biscuit cake as a dessert.

Daal Ghost

Daal gosht or dal gosht is a popular dish of flavorful, spicy cubed lamb and a blend of herbs. This recipe transforms ordinary lentils into the perfect hearty Indian-inspired dish. It is ​a Pakistani or North Indian cuisine. This wholesome meaty dish makes a great one-pot meal that can be doubled or tripled for large family gatherings. Add a green salad and you’re in for a satisfying meal. 

Ingredients

  • 1 cup Toordal
  • 2 pounds (1 kilogram) of lamb (boneless and cubed)
  • 3 tablespoons vegetable cooking oil
  • 1 teaspoon cumin seeds
  • 2 onions sliced
  • 1 tablespoon ginger paste
  • 2 tablespoons garlic paste
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 4 large tomatoes chopped fine or 1 (14.5 ounce) can of chopped tomatoes
  • Salt to taste
  • Juice of 1/2 a lime
  • Coriander leaves to garnish

Steps to Make It

  1. Heat the cooking oil in a deep pan (on medium heat). When hot, add the cumin seeds. Fry till the spluttering stops.
  2. Add the onions and fry (stirring often) till they begin to turn pale golden in color.
  3. Now add the ginger and garlic pastes and fry for a minute.
  4. Next, add the coriander, cumin, turmeric, red chili, and garam masala powder and fry till the oil separates from the masala. Stir often to prevent the masala from sticking to the vessel and burning.
  5. Add the tomatoes and fry for two to three minutes, stirring often.
  6. Now add the lamb, salt to taste, and stir well. Fry till browned.
  7. Now add the lentils to the pot. Stir well and add three cups of water. If you are using a pressure cooker, this is the time to put on the lid and cook until you have heard three whistles. The Daal/lentils should be done by now. Turn off the heat and allow the steam to release and open the pressure cooker.
  8. If you are using a pot to cook the Daal Gosht, you need to let the Daal/lentils come to a boil after adding the water and then simmer, cover the pot, and cook until the Daal/lentils are soft. The end consistency of this dish needs to be like thick porridge, so keep checking to see if you need to add more water. Add hot water as required to maintain the right consistency until the Daal/lentils are cooked.
  9. Once cooked, add the lime juice, stir well, and garnish with coriander leaves.
  10. Serve with plain boiled rice and a vegetable side dish.

Daal Gosht (Lamb With Lentils) Recipe

Sweet Korean Crispy Chicken

This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night. It brings authentic Korean flavors together and creates sticky and sweet (with a little heat) goodness! Garnish with chopped peanuts.

Ingredients

  • 2 tablespoons rice wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • ¼ teaspoon salt
  • 1 pinch ground black pepper
  • 3 chicken breasts, cut into bite-size pieces

Sauce:

  • 6 tablespoons honey
  • ¼ cup cider vinegar
  • 4 tablespoons brown sugar
  • 3 tablespoons gochujang (Korean chile paste)
  • 2 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 pinch ground black pepper
  • ½ cup cornstarch
  • canola oil for frying

Directions

  • Step 1. Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
  • Step 2.Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
  • Step 3. Toss cornstarch with the chicken to coat evenly.
  • Step 4. Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
  • Step 5. Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
  • Step 6. Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.
Sweet Korean Crispy Chicken | Recipe | Crispy chicken recipes, Crispy  chicken, Recipes

Korean Fried Chicken

Ingredients

  • 1 pound skinless, boneless chicken thighs, quartered
  • ½ yellow onion, grated
  • 4 cloves garlic, minced
  • 1 teaspoon fine salt
  • ½ teaspoon freshly ground black pepper

Batter:

  • ¾ cup cornstarch
  • ½ cup self-rising flour
  • 1 teaspoon white sugar
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 1 cup very cold water, or as needed
  • oil, or as needed

Directions

  • Step 1. Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
  • Step 2. Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
  • Step 3. Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely.
  • Step 4. Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
  • Step 5. Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Step 6. Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. Transfer to a wire rack to drain.
Korean Fried Chicken Recipe | Allrecipes

Mushroom Stir fry

Mushroom is not easily liked by my family. But I like mushrooms hence it been made once a week. I add mushroom to egg omlette, or mushroom to the rice, or probably make some sabji. In some form its been made.

Pls find the recipe in detail :

Ingredient :

  • 1 tbsp butter or sesame oil
  • 250 gm of fresh button mushrooms (washed, wipe with a cloth and chopped into chunks)
  • 1 tbsp finely chopped garlic
  • 1-2 celery leaves
  • 3-4 basil leaves chopped finely
  • 1 tsp sugar
  • 1 tsp soy sauce
  • ½ tsp vinegar
  • ½ tsp pepper powder (optional)
  • ½ tsp pepper powder
  • 1 tbsp chopped chives (optional)
  • salt as per taste

How to make the recipe?

  1. Put butter or sesame oil in a heated pan.
  2. Add celery leaves to it.
  3. Now add chopped garlic.
  4. Also add the basil leaves. Saute until the garlic changes color.
  5. Put the mushrooms.
  6. Cook until mushrooms leave moisture. Add soy sauce
  7. Once the mushroom’s dries up then add soy sauce, sichuan pepper if using, pepper powder, sugar, salt and soy sauce.
  8. Switch off the gas and serve your mushroom stir fry hot with toasted bread or along any rice dish.
  9. Mushroom Stir fry recipe cart below:

Notes:

1. Use herbs and seasoning of your choice.
2. If you don’t have sichuan ppeer then skip it.
3. You could add belle peppers if you like them.

How to make mushroom stir fry recipe step by step:

  1. Put butter or sesame oil in a heated pan.
Mushroom Stir Fry Recipe

2. Add celery leaves to it.

Mushroom Stir Fry Recipe

3. Now add chopped garlic.

Mushroom Stir Fry Recipe

4. Also, add the basil leaves. Saute until the garlic changes color.

Mushroom Stir Fry Recipe

5. Put the mushrooms.

Mushroom Stir Fry Recipe

6. Cook until mushrooms leave moisture.

Mushroom Stir Fry Recipe

7. Once the mushrooms dries up then add soy sauce, sichuan pepper if using, pepper powder, sugar, salt and soy sauce.

Mushroom Stir Fry Recipe

8. Switch off the gas and serve your mushroom stir fry hot with toasted bread or along any rice dish.

Mushroom stir-fry with green chilli and ginger Recipe | Good Food

Mughlai Egg Curry

For the South Indian in me, these seem like real indulgences and I jump up with excitement trying out these recipes. The recent indulgence from my kitchen is Mughlai Egg Curry, that’s so creamy rich and really delicious. It is not spicy at all and is typically creamy in color, goes really well with any of the Indian flat breads. Just follow the recipe below and enjoy this egg curry

Ingredients

For Shallow Frying –
2-3Hard Boiled Eggs
1tsp
Ghee

For Masala Paste –
2 cup Finely Sliced Onions
2 Cardamom Pods
2 Cloves
2 Cinnamon Piece7-10
2 Garlic Pods
2 Ginger Piece
1-2Green Chillies
1tbspOil/Ghee

For the Gravy –
10 Cashews10Almonds
2 tbsp Fresh Curd
1/2 tsp Red Chilli Powder
1/4tspTurmeric Powder
1Dried Bay Leaf
1/2 tsp Shahi Jeera
1tbsp Ghee
1tspOil
Salt as needed
Fresh Coriander Leaves
Water as needed

INSTRUCTIONS

  1. Soak cashews and almonds in hot water for 20-30mins.
  2. Heat 1 tsp of ghee in a pan and shallow fry the boiled eggs until they are golden all over. Remove and set aside.
  3. In the same pan, heat 1 tbsp oil/ghee. Add cardamom, cloves, cinnamon and once they begin popping, add finely sliced onions along with garlic, ginger and green chillies.
  4. Fry on low flame until the onions are golden brown.
  5. Once cooled down, grind into a smooth paste.
  6. In the same pan, heat ghee + oil. Add shahi jeera and bay leaf.
  7. Add the prepared masala paste and stir fry for a few mins on a low flame.
  8. Add about 1/4 cup of water and continue cooking the gravy on low flame for another 5 mins.
  9. Next add red chilli powder, turmeric powder and salt as needed. Cook for 3-4 mins until the raw smell is gone.
  10. Add curd and continue cooking the gravy for another couple of mins.
  11. Meanwhile grind the cashews and almonds with some water into a smooth cream.
  12. Add it to the gravy, cook it for a couple of minutes.
  13. Finally add fried eggs and garnish with finely coriander leaves.
  14. Drizzle over some more cashew/almond cream on top before serving with any Indian flat bread

Detailed Step-Wise Picture Recipe Of Making Mughlai Egg Curry –

Soak cashews and almonds in hot water for 20-30mins.

Heat 1 tsp of ghee in a pan and shallow fry the boiled eggs until they are golden all over. Remove and set aside.

In the same pan, heat 1 tbsp oil/ghee. Add cardamom, cloves, cinnamon and once they begin popping, add finely sliced onions along with garlic, ginger and green chillies.

Fry on low flame until the onions are golden brown.

Once cooled down, grind into a smooth paste.

In the same pan, heat ghee + oil. Add shahi jeera and bay leaf.

Add the prepared masala paste and stir fry for a few mins on a low flame.

Add about 1/4 cup of water and continue cooking the gravy on low flame for another 5 mins.

Add curd and continue cooking the gravy for another couple of mins.

Next add red chilli powder, turmeric powder and salt as needed. Cook for 3-4 mins until the raw smell is gone.

Meanwhile grind the cashews and almonds with some water into a smooth cream.

Add it to the gravy, cook it for a couple of minutes.

Finally add fried eggs and garnish with finely coriander leaves.

Drizzle over some more cashew/almond cream on top before serving with any Indian flat bread.

Mughlai Egg Curry

Makki Ki Roti

Makki ki roti is a bit heavy on the stomach. So we add ajwain (carom seeds) to help in the digestion. Also they have to be cooked properly, or else you might get stomach pain. Thsi is made during winter with Sarso ka Saang, a Punjabi or a north Indian dish. I make this dish during winter for my family along with gajar ka halwa

Ingredients

  • ▢2 cups maize flour or makki ka atta (cornmeal) – 200 grams
  • ▢½ cup hot water or add as required
  • ▢1 teaspoon ajwain (carom seeds)
  • ▢salt as required
  • ▢ghee or oil as required for roasting

Instructions

Making Dough

  • In a mixing bowl take 2 cups maize flour or cornmeal, 1 teaspoon carom seeds and salt as required. Mix them together with a spoon.
  • Heat 1 cup water separately in a pan till it comes to a boil. Add this hot water to the flour.
  • Mix with a spoon. Cover and keep aside till the dough mixture becomes warm.
  • When the mixture becomes warm and the heat is fine to handle, begin to knead to a smooth yet firm dough. If the dough looks dry, then add some warm water. If the dough looks sticky, then add a few tablespoons of maize flour.
  • Knead into a smooth yet firm dough. fine cracks will be there. So not to worry. make medium sized balls of the dough. Shape them into a neat ball and flatten them.

For Rolling Makki Ki Roti

  • Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball also.
  • Begin to gently roll with a rolling pin (belan). Add more flour if required. 
  • Roll to small to medium-sized round circle. Make into the size of a phulka or chapati but not very thin, but a little thick. 
  • You can even use a zip lock bag. If using a zip lock bag, then keep the bag on the rolling board or on a plate or on a surface which you can move. Place the dough ball in the bag. Press it slightly with your hands. Now with the rolling pin (belan), slowly roll. Sprinkle some flour. Move the rolling board and roll again. This is to ensure that all the sides of the roti are evenly rolled.

Making Makki Ki Roti

  • Now spread some ghee or oil on a hot tawa.
  • Gently place the roti on the tava or griddle. If there is a crack on the roti, then gently pat that portion with a few drops of water.
  • When one side is a little browned, flip the roti with the help of a spatula.
  • When the other side gets browned, flip again. Flip a couple of times and cook till the roti is well browned and cooked from all sides. Press the edges with a spatula so that they get cooked well. 
  • Pour some ghee on the sides whilst cooking the roti. If the dough is kneaded very well, the makki di roti will start puffing up also or you can see puff coming up at some spots.
  • Serve the makki ki roti hot with sarson ka saag and jaggery cubes. If you don’t mind then you can add some white butter (makhan) on top of the makki di roti while serving them hot and that’s how they are relished and served in punjabi families.

How to make makki ki roti

A) making dough for makki ki roti

1. In a mixing bowl take 2 cups maize flour or cornmeal (200 grams), 1 teaspoon carom seeds (ajwain) and salt as required. mix everything together with a spoon.

making makki ki roti, making makki di roti

2. Heat 1 cup water separately in a pan till it comes to a boil. Add this hot water to the flour.

making makki ki roti

3. Mix with a spoon. Cover and keep aside till the dough mixture becomes warm.

making makki ki roti

4. When the mixture becomes warm and the heat is fine to handle, begin to knead to a smooth yet firm dough. if the dough looks dry, then add some warm water. If the dough looks sticky, then add a few tablespoons of maize flour.

making makki ki roti

5. So now you have the dough ready. Fine cracks will be there.

making makki ki roti

6. make medium sized balls of the dough. Shape them into a neat ball and flatten them.

making makki ki roti

Rolling makki ki roti

7. Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball also.

making makki ki roti

8. Begin to gently roll with a rolling pin (belan). you can also roll roti using a zip lock bag. If using a zip lock bag, then keep the bag on the rolling board or on a plate or on a surface which you can move. Place the dough ball in the bag. Press it slightly with your hands. Sprinkle some flour. Now with the rolling pin (belan), slowly roll. Move the rolling board and roll again. This is to ensure that all the sides of the makki roti are evenly rolled.

making makki di roti

9. roll to small to medium-sized round circle. make into the size of a phulka or chapati but not very thin, but a little thick. By now I have got enough practice to roll them directly on rolling board. the roti does not break if you handle them carefully. add more flour if required while rolling.

making makki ki roti

Making makki ki roti

13. Now spread some ghee or oil on a hot

making makki ki roti

14. Gently place the makki di roti on the tava. If there is a crack on the roti, then gently pat that portion with a few drops of water.

making makki ki roti

15. When one side is a little browned, flip the makki roti with the help of a spatula.

making makki ki roti

16. When the other side gets browned, flip again. Flip for a couple of times till the makki di roti is well browned and cooked from all sides. Pour some ghee on the sides whilst cooking the roti. If the dough is kneaded very well, the makki di roti will start puffing up also or you can see puff coming up at some spots. Press the edges with a spatula so that the edges are also cooked well. Make all rotis this way.

मक्की की रोटी - Makki Ki Roti Recipe - Makki Ki Roti

Banana Flower Fritters

Vazhaipoo Pakora ( Banana Flower), a delicious, crispy and spicy fritters made with banana flower, gram flour, rice flour and spices. A crunchy snack to relish with hot tea/coffee. Learn the recipe with the below instructions and pls leave your comment below if you like the it

Tips for making Vazhaipoo Pakora:

  1. Remove the stamen till the tender layer of the flower. Stamen doesn’t cook so its not good to eat as it will create digestive issues.
  2. Soak the florets till we are ready to prepare pakora mixture. If the florets are left outside it will become dark color.
  3. If the florets are not being coated properly add more besan and rice flour. Also adjust the spices if you add more flours.
  4. Sprinkle very little water and coat the spices properly. If you add more water it will become like bajji batter.
  5. While deep frying, keep the flame low so the raw florets are cooked completely.

INGREDIENTS

  • 1 small Vazhaipoo (Banana flower) approximately 2 cups of florets.
  • ½ Cup Gram Flour (Besan / Chickpea Flour) 1 Cup – 250ml
  • 2 tbsp rice flour
  • ¾ tsp Salt Adjust as needed
  • 1 tsp Red Chili Powder
  • 1 pinch Asafoetida(hing)
  • Few Curry leaves
  • 2 tbsp Coriander Leaves Chopped
  • 2 nos Green Chili Chopped
  • 2 tsp Ghee
  • 2 Cups Oil For Deep Frying

INSTRUCTIONS

PREPARING BANANA FLOWER FOR COOKING:

  • The tricky part is to remove the stamen which is nothing but a hard pink layer found in each florets. This stamen never gets cooked and hence we need to remove the same from the florets. You can easily remove the stamen from the top layers of the florets as the stamen is visible. But once you approach the inner layers, the florets are covered and hence removal of the stamen is little bit difficult. Here is the tip.. you can hold the bunch of florets on your left hand and rub the face of the florets on your right hand. This will open up the florets and you can remove the stamen easily. You might notice that the color of the bract was in dark pink color when you start the removal of the stamen and once you approach the inner portion the color of the bract changes from dark pink color to the yellow and finally end up with small white bulb. You can stop removing the stamen at this point as the florets in the inner portion will be more tender. You can cut the flower directly without removing the bracts or stamen.
  • Add the stamen removed florets in a bowl full of water to prevent de-colorization.
  • or you can see YouTube videos with regards to PREPARING BANANA FLOWER FOR COOKING:

PREPARING PAKODA MIXTURE

  • In a mixing bowl, take the besan, rice flour, salt, asafoetida and red chili powder.
  • To the bowl, now add curry leaves, coriander leaves, banana flower florets and ghee.
  • Mix everything well. We can see the flours starts to coat the florets. Sprinkle water if needed to coat each floret properly. Vazhaipoo Pakoda mixture ready!

DEEP FRYING

  • Heat oil in a pan. Drop a pinch of pakoda mixture to check if the oil is ready. If the pakoda mixture rises up, then the oil is ready.
  • Take the pakoda mixture, before dropping, try to crumble and gently add it to hot oil.
  • Keep the flame in low and allow the pakoda to fry till its golden brown. Remove the fried pakoda from oil and place in paper towel to drain excess oil. In the same way, fry the rest of pakoda mixture.

SERVING

  • Relish this crunchy fritters with hot coffee/tea!
Banana Flower Crispy Pakoda recipe by Jayanthy Asokan at BetterButter