Eggless Pudding Cookies

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Eggless Pudding Cookies

I was inspired to make this ccokies when i saw them in Usha - Veg inspiration. I had a Jello Chocolate pudding and pie filling mixer leying from many days without knowning what to make of it:) !! Just picked them up and make these cookies they where wonedrful, just made some changes in ingrediants but not the quantity. They came out very well.. both of us liked it. Thank you Usha, next shall try with cereals and almond meals.


Ingredients

1/2 cup finely ground Oats
1/2 cup all purpose flour
1/4 cup ground flax seeds(Flax meal)
1 pkt 3.5 oz of Jello Pudding and pie filling (Chocolate flavor)
1/3 cup butter


Method

1.Preheat oven at 375F for 15 minutes.
2.Just heat a pan and add oats and fry for 2-3 minutes. Process the roasted oats in food processor/ blender until fine, keep aside
3.In a large bowl, oats meal,all purpose flour and flax meal and keep aside.
4.In another bowl, cream together the butter and jello pudding and pie filling until smooth and mixed well.
5.Now add the mixed flour mixer to this and mix well until it is well blended.
6.Roll the dough into little balls and place on cookie sheet and flatten gently.Place them in the baking sheet/pan.
7.Bake in the preheated oven for about for 13-15 mins. Remove and cool on a wire rack,store in an airtight container.

Eggless Banana Yogurt Cake

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Eggless Banana Yogurt Cake

This wonderful cake is Meera's recipe Eggless Banana Cake , thank you so much for such a nice eggless cake :)!!.It came out very good. I just added some Almond and cashews chopped instead of Doodh masala. This cake is really easy and its oil or butter free. Wonderful Meera for such a nice cake.

I'm sending this cake to Siri's event for Frozen Yogurt cool summer. Enjoy hosting Siri.


Ingredients

1 cup mashed Ripe Banana
2 cups rawa
1 cup plain yogurt
1 cup milk
3/4 - 1 cup sugar
3 cardamoms, peeled/crushed
1/2 tsp baking soda
A pinch of salt
1 tbsp Almond and Cashews chopped


Method

1. Mash bananas. Add yogurt, milk, sugar. Whisk together.
2. Mix salt, baking soda and raw.
3. Add the dry mixture into the wet one.Stir well so no lumps are formed.
4. Add chopped almond, cashews and crushed cardamoms,stir. Cover and keep aside for 1 hour.
5. Preheat oven to 350 F. Grease & pour the batter in the pan. Bake for 30 - 45 minutes.(It took 45 minutes for my cake, as Meera told it depends on the oven :) !!)

Here it comes..






Goes to Siri's..

Mango Rasaayana

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Mango Rasayana

I tried out Maavina Hannu Rasaayana (Mango Rasaayana/ Aamras) from Ramya's - Mane Adige. Its was really nice, as i made this for the first time. Thank you Ramya for the wonderful Rasaayana recipe. We both loved it :) !!

So here it is..






Vandana Rajesh from Cooking up something nice as passed on to me Yummy Blog Award. Thank you Vandana for considering me.. Thanx a lot Dear:) !!

Little Hearts with Two Awards

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Cute Little Hearts With Two Awards

These cute little hearts are from Dhivya's - Dhivya's Cuisine . I was so impressed by her recipe, it turned out so nice an crunchy. These Little heart biscuits are also called Palmiers. Do check this recipe from Dhivya's Kicthen...Little Hearts/ Palmiers...





Thank you Dhivya, for a wonderful little hearts..

So now comes the Awards..

I'm really thankfull to my friends Ramya and Shubha Ravikoti for thinking of me for this 'Yummy' award.. Thank you for making my blog Yummy !!






"Yummy Blog award was first conceptualized by Roopa of Kitchen Treats. Yummy blog award is the award given to the blog with the most yummy recipes/photos."

Rules for the ‘Yummy Blog’ award Reciver:

· The person who receives the award should display the "Yummy Blog !" logo on their blog and also the meaning of the award which is "Yummy blog award is the award given to the blog with most yummy recipes/photos".

· The receiver should also quote their favorite yummy-licious :) dessert(s) that they have ever prepared/eaten. Don’t restrict yourself to any dessert, chocolate bars also welcome.

· Also the receiver should pass on the award to four other bloggers whose blog they find "yummy" and let them know about the rules.

As per the rules here are my yummy desserts...

Mava Malpua
Mango Mouse
Pineapple Halwa
Pumpkin Halwa


One more Award..

My friend Madhavi has chossen me for this Award,..
U made my day Madhavi, By ur comments and by this awrad :) !! Thank you so much dear !!





Its really difficult to select some of the blog friends from this blog world...
So i pass on this awrad to all my blog buddies.. U all deserve it !! Thank you all for ur encouraging words which made my day !!

Khaman

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Khaman

I was impressed by Pooja's Khaman recipe,and wanted to give a try, I never tried making dhokla/Khaman. But,as it was very simple and easy with Gits Instant Khaman Mix. Thank you Pooja for detailed recipes, it really came out very nice and spongy :) !!

So, here it goes..


Ingredients

1 pack of Gits Instant Khaman Mix.
2 tsp Oil
240 ml Water


Tempering

2 tsp oil
1 tsp Mustard seeds
3-4 Green chillies
pinch of Asafoetida powder

Method

1. In a bowl take 2 tsp oil, instant khaman mix and exactly 240 ml or 8 Oz. of water. Mix all together very well so that there are no lumps left.
One more point to noted as mentioned by Pooja : To make Khaman more spongy take care to mix these all with minimum possible stirring. As this will left the bubble in the mixture which helps great to make it more spongy. Stirring too much will reduce the bubbles.
2. Pour this batter into a well greased backing trays. I used pressure cooker and one cooking pan to make Khaman, without whistle.
3. Steam cook it on high flame for 15 minutes. To check whether it it cooked do insert a knife/tooth pick, if it comes out clear (as we do to check whether the cake is baked or not, same way :)!! ), its cooked.
4. Now, let it cool for 5-10 minutes.
5. Meanwhile heat a pan add oil, When oil heats up add asafoetida, mustard, green chillies. Pour this over the Khaman.
6. Cut into the desired shapes and serve with sweet/hot chutney. Can have it without chutney too....







Khaman with sweet chutney...





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