Wednesday, 17 April 2019

Recipe 78: Eggless Vanilla Cookies

Vanilla is such a tempting flavour and aroma. It reminds both kids and adults that there is sweet dessert somewhere.

The day I tried making Chocolate Chip Cookies, I made some basic eggless vanilla cookies as well.
And much to my apprehension, my about-to-turn-2 year old girl, chomped on those as well!!
Extremely glad and satisfied that she replaced store bought cookies for homemade, I am sharing my recipe of Eggless Vanilla Cookies with you all.

I baked my cookies on stove-top. So, this means you can bake absolutely crunchy and great tasting cookies without any oven or microwave.

Happy baking!


  1. 3/4 cup all-purpose flour/maida
  2. 1/4 cup unsalted butter
  3. 1/4 + 2 tbsp. granulated white sugar
  4. 1 tsp. baking powder
  5. 1 tsp. vanilla essence (click to buy Ossoro French Vanilla)
  6. 1/4 tsp. salt


In a mixing bowl, whisk together room temperature butter and sugar till light and fluffy.
Sieve and add flour, salt and baking powder into the butter mixture.
Add vanilla essence.
With clean hands, begin kneading the mixture to form a soft dough.
No need for additional water or milk.
Cover the dough with a clingfilm and refrigerate for atleast half an hour to harden.
Now prepare stove-top oven by placing a large cooking vessel/handi/patila.
Place another small handi/patila inside.
Place an aluminum plate on top of the small handi/patila.
Now take out the cookie dough from fridge.
Make your desired shape and place the raw cookies on top of the aluminum plate with ample space inbetween.
These cookies almost doubles its size after baking.
Cover the large handi/patila with another plate in order to trap the heat.
Bake for no more than 15 minutes.
Take out carefully the aluminium plate on which cookies are placed and let it cool naturally.
Store your cookies in air-tight container. 

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Friday, 12 April 2019

Recipe 77: Eggless Chocolate Chip Cookies

"Wow" is the only word that came out when I plated my first ever Eggless Chocolate Chip Cookies and presented it to my daughter.

My about-to-turn-2 year old, was sure that something of her interest is cooking because the house was smelling like vanilla all afternoon. Therefore, as soon as I plated, she grabbed a hot cookie and ran away with it.

And in minutes it was over!
That's when I knew my recipe is a huge hit and absolutely blog worthy.

With simple ingredients these cookies require no long preparation or technique. Just follow the recipe and it will yield the same results as mine.

This recipe is eggless and also great for lactose intolerant. So anyone who is a vegetarian or doesn't eat eggs and milk can every well enjoy it whole heartedly.

Lastly, I made them on a stove top. So, the recipe also teaches "How to Bake Cookies Without Oven".

The chocolate that I have used is dark chocolate. And, rather than adding chocolate chips I have chopped a bar of chocolate into big and small pieces and then folded it to the dough. That way after baking you get this really yummy soft chocolate morsels along with a crunchy cookie.
Plus, chopping your favourite bar of chocolate also keeps in check the quality of chocolate used in the recipe. For instance, I always stay from Compound Chocolate because it uses low quality fat and not real cocoa butter. A good quality dark chocolate gives you yummy chocolatey taste. If you, however, prefer something sweeter then go ahead with milk chocolate.


  1. 3/4 cup all-purpose flour/maida
  2. 1/4 cup unsalted butter
  3. 1/4 + 2 tbsp. granulated white sugar
  4. 1/4 cup chopped dark chocolates (click to buy Amul 55% Dark Chocolate Bar)
  5. 1 tsp. baking powder
  6. 1 tsp. vanilla essence (click to buy Ossoro French Vanilla)
  7. 1/4 tsp. salt


In a mixing bowl, whisk together butter and sugar till the sugar has melted.
Add flour, baking powder, salt and vanilla essence.
Whisk for a minute to roughly combine all the ingredients.
Leave aside the whisk and with clean hands, begin kneading the dough.
No additional water or milk required.
Wrap the dough in a clingwrap and refrigerate for half an hour.
Meanwhile, on a gas stove place a large handi/pot.
Inside it place another smaller handi.
On top of the smaller handi, place an aluminum plate.
Ensure that the aluminum plate is not touching any sides of the large handi.
Now cover the main large handi with a lid.
This is the stove top oven you just created!
Take the dough out from fridge and mix in the chopped chocolates.
Now prepare small size roundels of the cookie dough.
Flatten each cookie slightly.
Place 4-5 cookies on the aluminum plate.

No need to grease that plate.
Keep ample space between the cookies as they will expand and double their size.
Cover the main handi with a lid and bake on low heat for 15 minutes.
Peek once or twice to check if cookies are not burning.
After 15 minutes, open the main lid and without any delay carefully lift with the help of tongs the aluminum plate.
Using a spatula, lift the hot cookies and place them on a wire rack for cooling.
If you leave it on the hot aluminium plate, cookies will continue to bake and may even get burnt.
Upon cooling the cookies will become very crunchy.
Store them in an airtight container.

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Recipe 76: Stir Fried Tandoori Chicken

For meat lovers, getting a plate full of tandoori delicacy is like heaven!

But trying to prepare it at home is a task. Where from can one built a tandoor at home? How to bring the exact flavour of charcoal?

But does that mean you cannot make it?

I guess not!

Even if the taste is not exactly the same and my recipe is not a way to replicate the restaurant style tandoori chicken, it still is a great snack and does resonate tandoori flavour.

Add a bit of the quintessential red food color and you will be reminded of restaurant tandoori chicken for sure. I, however, chose to not add color because I did not feel the need.

My Stir Fried Tandoori Chicken is a pick-and-go snack for parties or simple get togethers. You can serve it as it is with some yogurt based dips, mayonnaise or ketchup. You can also serve it as a side dish to biryani and naan. In addition, it also makes for great tasting rolls and wraps. Just pull apart the meat from bones and mix in some mayonnaise, chopped onions and stuff it inside a wheat or corn tortilla/paratha/burger buns/footlongs. The options for becoming creative with the finished recipe are many.


  1. 1/2 kilo chicken cut into big pieces
  2. 200 gms. sour yogurt
  3. 2 tbsp. ginger-garlic paste
  4. 3-4 tbsp. fresh coriander and mint chopped
  5. 3 tbsp. tandoori masala (click to buy Nawab's Secret Tandoori Masala)
  6. 1 tbsp. crushed black pepper
  7. 1 tbsp. red chilly powder
  8. 1 tbsp. chaat masala (click to buy Tata Sampann Chat Masala)
  9. salt to taste
  10. vegetable oil for cooking


The night before marinate the chicken with yogurt, crushed black pepper, red chilly powder, tandoori masala, ginger-garlic paste and 2 tbsp. oil.
Add only 1 tsp. salt to the marination. Rest add at the time of cooking. Too much salt will release all the water from chicken and it will become dry after frying.
Cover and refrigerate overnight.
At the time of cooking, heat oil in a heavy bottom pan/kadhai/wok.
Carefully place all the chicken pieces in the hot oil.
Reserve the marination for basting chicken.
On medium high heat, begin stir frying chicken.
Flip only when one side has develop rich brown color.
Keep spreading the yogurt marination on the fried chicken pieces.
Toss and fry till chicken has completely cooked and soaked the yogurt and spices.
Keep scraping the brown bits from the bottom of the pan.
Transfer to a serving dish and sprinkle coriander and mint leaves on top.
You can also squeeze some lime juice and chaat masala for extra tanginess.
Another Variation -
When chicken is 90 percent done, add 100 gms. thickly sliced chicken/mutton seekh kababs.
Baste some yogurt marination on top of the kababs as well.
Fry all together till kababs are browned.
Serve chicken pieces and kababs together.

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