03 September 2020

Eggless Chocolate Piped Cookies

   

so light, crumbly and melt in mouth buttery cookies with chocolate flavor using piping method.



Are there some cocoa powder and salted butter in your pantry ? If yes, then here is an amazing idea to use these two along with some other ingredients to make some absolutely delicious in taste, crumbly in texture and much beautiful in look cookies. And the name is Eggless Chocolate Piped Cookies.

What is piped cookie ?


From the name itself, one can guess the cookies are shaped by piping. Basically the cookie dough first put into a piping bag fitted with any desirable nozzle or even without any nozzle. Then the cookies are shaped as per the individual choice over a baking tray. But yes, these cookies are quite similar to Indian style butter cookies and here only difference is the way of creating the shape of the cookies as well as its dough is bit creamier than butter cookies which helps to pipe easily.

Chocolate piped cookies !!!


Yes ! doesn't it sound just melt in mouth chocolaty 😊

These are completely egg free cookies and for a chocolate addict, this is the much perfect as well as super simple recipe to make and enjoy !




Ingredients for these cookies :


  • All purpose flour - I have used only the all purpose flour. Instead of only all purpose flour, both all purpose flour and wheat flour can be used in 1 : 1 ratio.
  • Cocoa powder - Cocoa powder plays for the chocolate flavor addition in these cookies.
  • Cornstarch - This makes the cookies more crumbly. 
  • Butter - Butter should be at room temperature. I have used salted butter. But if you are using unsalted butter, then add 1 pinch of salt to the dry ingredients.
  • Powdered sugar - Powdered sugar is a nice option instead of regular sugar. It takes less time to incorporate with the butter. Simply in a grinder jar make a fine powder of regular sugar to get homemade powdered sugar. I have used 1/4 cup of this and yes, the sweetness is adjustable. Instead of 1/4 cup, 2/3 cup powdered sugar can be used for little more sweetness in the cookies.
  • Vanilla essence - This gives a nice flavor in the cookies. Any other flavor can be opted if desired.
  • Milk - Milk addition is completely optional. One has to check if the dough is perfect to pipe or not. If the cookie doesn't hold shape while piping, then add 1 tbsp milk at a time to the dough and mix again so that the dough can be easily piped after that.



How to make chocolate piped cookies ?


First of all, the oven has to be preheated at 170 deg C. Also a baking tray is lined with parchment paper and kept aside. 

Then all the dry ingredients as all purpose flour, cocoa powder, cornstarch are sifted 1-2 times in a bowl. Next in another mixing bowl, butter (at room temperature) is mixed with powdered sugar either using a hand whisk or electric whisk till becomes light and fluffy. Then vanilla essence is mixed to it. After that, all the sifted dry ingredients are added and mixed till well combined. In this stage if the dough seems little thick, then 1 tbsp milk one can add at a time and mix again so that the dough can be easily piped without having any crumb. 

Next a piping bag is fitted with any desirable nozzle or even without any nozzle (I have picked a medium star nozzle). Some amount of the dough is filled into it and piped like 2 inch circles over the baking tray lined with parchment paper, keeping 1 inch space in between. Finally the cookies are baked for 10-12 minutes over 170 deg C. After baking, these are transferred to a wire rack and allowed to cool down completely. Then those are stored in an air-tight container to use later.

Dietary Notes :


✔  Egg free
✔  Can be made in oven and in gas stove
✔  Easy and simple
✔  Perfect for gifting, special day celebration etc.

    Serving suggestion :


    These are the super quick and easiest cookies ever. Only the thing one has to take time is put the dough in the piping bag and pipe into any desired shapes. This type of cookies are soft from inside where as a deliciously crispy texture on the outside. For tea time or even any time of a day one can enjoy these beauties. These can be stored in an airtight container at room temperature for up to 5-6 days and in refrigerator for 1 month. So make in advance and store to have any point of time when the mood desires some chocoholic time. 


    HOPE YOU WILL LIKE THeSe chocolate Cookies😊! WHY NOT TRY SOME MORE CHOCOLATE RECIPES 👇 AS WELL :


    Event related to this post :




    Well, the July month challenge in 'Shhhhh Cooking Secretly Challenge' group was 'Chocolate Time'. The theme was suggested by Mayuri Patel di, she is a wonderful co-blogger, I mostly like her detailed recipe posts with maximum information. Do check her latest recipe Chili Avocado Chocolate Cake. For the current theme, I was partnered with her too and after discussion my 2 secret ingredients were Cocoa Powder Vanilla Essence. And as usual, using mine two ingredients I had to prepare a chocolate dish. So here is the Eggless Chocolate Piped Cookies for theme contribution.



    Now let’s go through how to make "Eggless Chocolate Piped Cookies" at home 👇


    : Recipe Card :


    Eggless Chocolate Piped Cookies

    Print
    Eggless Chocolate Piped Cookies
    Author: sasmita
    Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
    so light, crumbly and melt in mouth buttery cookies with chocolate flavor using piping method.

    Ingredients:

    • All purpose flour 1 & 1/4 cup
    • Cocoa powder 1/2 cup
    • Cornstarch 1/4 cup
    • Butter (salted) 200 gm
    • Powdered sugar 1/2 cup
    • Vanilla essence 1 tsp
    • Milk (optional) 1-2 tbsp

    Instructions:

    1. Preheat the oven at 170 deg C.
    2. Sift all the dry ingredients as all purpose flour, cocoa powder, cornstarch in a bowl. Keep aside.
    3. Next in another mixing bowl take butter (at room temperature), powdered sugar and start mixing either using a hand whisk or electric whisk till becomes light and fluffy.
    4. Add vanilla essence and mix using a spatula.
    5. After that, add the dry ingredients and mix till well combined.
    6. If the dough seems little thick, then add 1 tbsp milk at a time and mix again so that the dough can be easily piped.
    7. Then take a piping bag fitted with any desirable nozzle or even without any nozzle (I have picked a medium star nozzle).
    8. Fill it with some amount of the dough and pipe like 2 inch circles over a baking tray lined with parchment paper, keeping 1 inch space in between.
    9. Bake for 10-12 minutes over 170 deg C.
    10. Transfer to a wire rack and allow to cool down completely.
    11. Similarly make some more cookies with rest dough.
    12. Store in an air-tight container !

    Notes:

    Milk addition is completely optional. One has to check if the dough is perfect to pipe or not. If the cookie doesn't hold shape while piping, then add 1 tbsp milk at a time to the dough and mix again so that the dough can be easily piped after that. If the cookies seem not to hold shape after baking then just after piping, the cookies can be kept in freezer for 15-20 minutes to chilled and after baking these will surely retain their shapes. Instead of only all purpose flour, both all purpose flour and wheat flour can be used in 1 : 1 ratio. I have used salted butter. But if you are using unsalted butter, then add 1 pinch of salt to the dry ingredients. Adjust the sweetness. Instead of 1/4 cup, 2/3 cup powdered sugar can be used for little more sweetness in the cookies.
    Chocolate, Baked cookies, Butter cookies, Piped Cookies, Egg free Baking, Cocoa powder
    Baking, Eggless cookies, Chocolate cookies, Vegetarian
    Indian
    Did you make this recipe?
    Tag @firsttimercook on instagram and hashtag it #firsttimercook




    You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊


    PIN for Later :






    Continue Reading ...

    31 August 2020

    Kalara Chadchadi | Bitter Gourd in Mustard Paste

     

    a healthy side dish using the bitter vegetable, Karela / Kalara / Bitter Gourd from Odia cuisine







    Karela !!!!


    Karela (in hindi) / kalara (in odia) / bitter gourd is one of the healthiest vegetables in the food world and is considered as a staple in many types of Asian cuisine. This has either long or medium short length with pointed ends, the outer skin is rough with jagged spikes all over. In addition to its sharp flavor (bitter) and distinct appearance, there are many impressive health benefits by the regular consumption of bitter gourd. It is an excellent source of vitamins B1, B2, B3, C, magnesium, folate, zinc, phosphorus, manganese and has high dietary fiber. It is rich in iron and contains twice the beta-carotene of broccoli, twice the calcium of spinach and also twice the potassium of a banana, according to a health source. Even drinking raw karela juice is full of advantages as it contains essential vitamins as well as antioxidants.
     

    Some more health benefits of bitter gourd :


    • Helps to reduce blood sugar
    • Acts as a blood purifier
    • Helps in weight loss
    • Boosts immune system
    • Great for diabetes etc.



     

    Culinary uses : 

    Bitter gourd aka karela is easy to prepare and can be used in many different recipes. It can be enjoyed raw or in cooked form. One can use it as a vegetable, pickle or as a juice. Chips of this vegetable sounds a perfect crispy snack, even some paratha can be prepared with this vegetable as a stuffing.

    Here I have come up with a odia special recipe using this healthy vegetable, karela as Kalara Chadchadi / Bitter gourd in mustard paste.


    Do check some karela based recipe from this blog -




    Ingredients for kalara chadchadi :


    1. Bitter gourd - Bitter gourds are here used in cubes form. One can simply slice the karela and use it to make the chadchadi. 
    2. Potato - For the uniformity, potatoes are also cut in cube forms.
    3. Onion - This is used in tempering part in chopped form.
    4. Pancha phutana - A combination of cumin seed, mustard seed, fenugreek seed, fennel seed and onion seed is this pancha phutana / panch phoron. This is a must in most odia dish tempering part.
    5. Garlic clove, whole red chili, cumin seed, mustard seed - All these 4 ingredients are used to make a fine paste along with very little amount of water and this paste is the main flavor in the dish.Turmeric powder & Red chili powder - These two are the spice powders used in this dish.
    6. Badi (sun dried lentil dumplings) - It gives nice crunch to the dish. This is an optional addition, if using then simply fry them with or without oil first and then use.
    7. Mustard oil - Mustard oil gives the authentic flavor, still one can use any other oil.
    8. Salt - This is added as per the taste.

    Making procedure of this dish :


    In a mixing bowl first all the bitter gourd (karela / kalara) cubes and potato cubes are mixed well with turmeric powder, red chili powder and salt. Then mustard oil is heated in a pan. When oil is hot enough, pancha phutana (panch phoron) along with 1 whole red chili are added and allowed to crackle. Then chopped onions are added and saute till slightly transparent. Next bitter gourd and potato cubes are added and everything is well mixed using a spoon and also saute for 4-5 minutes. 
    Meanwhile, a fine paste of mustard seeds, cumin seeds, 2 whole red chilies, garlic cloves are prepared in a grinder jar. After 4-5 minutes, the masala paste is mixed well. Around 1/2 cup water is poured and stirred well. The pan is then covered and allowed to cook till all the vegetables are well done over low-medium heat. At last, some fried badi (sun dried lentil dumplings) are roughly crushed and sprinkled  over. The dish is ready to serve now !


    Dietary note :


      ✔ Vegetarian & Vegan
      ✔ Healthy side dish
      ✔ Odia Cuisine
      ✔ Dairy & Gluten free






        The event related to this post :







        Monday is here again and thFoodie Monday Blog Hop team has decided the 262th theme as 'Bitter, but Good' which is suggested by me this time. Basically we all have to make dish with a bitter ingredinte as the major part of the dishSo here I have come up with this Kalara Chadchadi | Bitter Gourd in Mustard Paste and contributed for the theme.


        Now let’s go through how to make "Kalara Chadchadi" at home 👇


        : Recipe Card :


        Kalara Chadchadi | Bitter Gourd in Mustard Paste

        Print
        Kalara Chadchadi | Bitter Gourd in Mustard Paste
        Author: sasmita
        Prep time: 10 MCook time: 20 MTotal time: 30 M
        a healthy side dish using the bitter vegetable, Karela / Kalara / Bitter Gourd from Odia cuisine

        Ingredients:

        • Bitter gourd (cubes) 1.5 cup
        • Potato (cubes) 1 cup
        • Onion (chopped) (medium) 1 no.
        • Garlic clove 6-7 no.
        • Whole red chili 2-3 no.
        • Pancha phutana 1/2 tsp
        • Cumin seed 1 tsp
        • Mustard seed 1 tbsp
        • Turmeric powder 1/2 tsp
        • Red chili powder 1/2 tsp
        • Salt as needed
        • Water as needed
        • Mustard oil 2 tbsp

        Instructions:

        1. In a mixing bowl, take bitter gourd (karela / kalara) cubes and potato cubes.
        2. Add turmeric powder, red chili powder, salt and mix well.
        3. Now heat mustard oil in a pan.
        4. When oil is hot enough, add pancha phutana (panch phoron) along with 1 whole red chili and allow to crackle.
        5. Then add chopped onions and saute till slightly transparent.
        6. Now add bitter gourd and potato cubes and mix everything well.
        7. Saute for 4-5 minutes.
        8. Meanwhile, make a fine paste of mustard seeds, cumin seeds, 2 whole red chilies, garlic cloves in a grinder jar.
        9. After 4-5 minutes, add this paste and mix well.
        10. Pour 1/2 cup water and adjust salt.
        11. Give a nice stir and cover the pan.
        12. Allow to cook till all the vegetables are well done over low-medium heat.
        13. Serve hot as a side dish along with steamed rice dal combo or with pakhala pasara (water rice) !

        Notes:

        Some fried badis can be added towards the end of the dish. This gives a nice crunch to the dish. I have skipped this addition. As this is bitter, so I will recommend to make this a little spicy to balance. But this is optional. Mustard oil gives the authentic flavor, still one can use any other oil.
        Vegetarian side dish, Kalara, Mustard paste, Bitter gourd, Mustard oil, Potato, Onion, Karela, Kalara, Panch Phoron
        Side dish, Vegetarian, Odia dish, Kalara Chadchadi, Vegan, Gluten free, Healthy dry dish, Gluten free, Diary free
        Odia
        Did you make this recipe?
        Tag @firsttimercook on instagram and hashtag it #firsttimercook






        You may also follow me on  FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊


        PIN for later :




        Continue Reading ...

        21 August 2020

        Bhapa Aam Doi in OVEN | Steamed Mango Yogurt with cardamom and saffron (with VIDEO details)

          

        a melt in mouth texture Bengali dessert with a twist of the king of fruit, Mango and that too prepared in Oven (WATER BATH method).




        What is Bhapa Doi ?


        Bhapa Doi is a traditional and absolutely delectable dessert from the West Bengal state of Indian subcontinent. Bhapa doi consists of two Bengali words, 'Bhapa' means 'steamed' and 'Doi' means 'yogurt / curd'. So literally bhapa doi means a steamed yogurt. Each Bengali knows to please anyone by serving a bowl of this type of sweets towards the end of a meal.

        Are Bhapa Doi and Mishti Doi same ?


        Most have the misconception that these two are same. But, no ! Both are different. Mishti doi is the sweetened yogurt where as by steaming it becomes bhapa doi. So Mishti doi can turn into Bhapa Doi but not the vice-versa !




        Basically this simple Bengali dessert is made using condensed milk, Greek yogurt (hung curd). All you need to do is mix all the ingredients together and steam. Literally, these are the only simple steps to get a delicious creamy dessert. The bhapa doi can be prepared in a steamer or even in oven by following water bath method. Now-a-days the flavorings of the bhapa doi varies and can be customized by using sliced almonds, chopped pistachios, saffron, raisins, chocolate chips, fruits etc. 

        Previously I had shared a bhapa doi recipe where some masala tea powder is added to the simple bhapa doi or steamed yogurt and hence the dessert became Masala Bhapa Doi | Spiced Tea Flavored Steamed Yogurt . In that, I had followed the steaming method. Today the bhapa doi is flavored with the king of fruit, Mango and that too in a oven (that means I have used the water bath process to steam). So the Bengal delicacy here becomes Bhapa Aam Doi / Steamed Mango Yogurt





        Ingredients for this sweet dish :


        • Mango pulp - Mango pulp one can use fresh homemade ones or store bought. If preferring to use homemade, then just peel the mango and chop roughly. In a blender jar blend into a smooth puree type without adding any water. Mango pulp is then ready to use. The sweetness of the bhapa doi is also affected by the ripeness of the mango. So adjust as per the sweetness desired.
        • Condensed milk -   If you are not in for of much sweetness, then just add only 3/4th cup of condensed milk instead of 1 cup or vice-versa. 
        • Greek yogurt / hung curd - This recipe is called for hung curd or Greek yogurt. If you are using regular yogurt (check how to make curd / yogurt at home) then make sure that, it is drained of most of the liquid. It is the important step and has to keep in mind that no water should be there in the hung curd if preparing the hung curd at home. All water from the curd should be drained out. Instead of regular yogurt, Greek yogurt is naturally thick. So it is best suited and well combined easily with the condensed milk. Always prefer to use fresh curds that is not sour at all, otherwise the dessert'll not taste very good.
        • Cardamom powder - This is is most common flavoring agent in the bhapa doi preparation.
        • Milk (warm) & Saffron - Few saffron strands are soaked in warm milk and then used in this bhapa doi mixture. In addition to that some crushed saffrons are sprinkled on top of the bhapa doi molds before steaming which lends a very beautiful look in the bhapa aam doi.



        Preparation method of bhapa aam doi :


        As I have already mentioned above that here the bhapa doi is prepared by following a water bath method. That means in oven the steaming procedure is done. So first the oven has to preheat at 180 deg C. Meanwhile few saffrons are soaked with warm milk in a small bowl and kept aside. 

        In another mixing bowl the hung curd, mango pulp, condensed milk are mixed well until a smooth texture. Next the saffron milk is added followed by the cardamom powder. Everything is given a quick stir. This yogurt mixture is then poured in the desired molds till 80-90 % filled. Some crushed saffrons are also sprinkled on top of each molds and those molds are then covered with aluminium foil. 

        A baking tray is filled with regular water till 1 inch and the molds are transferred onto this tray. Finally these are allowed to bake for 20-25 minutes at 160 deg C or until a skewer / knife inserted into the molds comes out clean. Then all the molds are allowed to cool down completely. Before serving these bhapa aam doi is kept in refrigerator for at least 2 hours to get chilled which are then ready to serve !




        Dietary Notes :


        ✔  Festive friendly
        ✔  Gluten free
        ✔  Bengali Cuisine
        ✔  Make ahead dessert
        ✔  Steaming in Oven (WATER BATH)

          Serving suggestion :


          If you are a fan of bengali sweets that too bhapa doi, then this mango twist to the classic n traditional bhapa doi surely a must try in summer for you. This is a perfect party and potluck dessert too as it can be prepared well ahead and kept in refrigerator until serving. One can make this in a big mold and slice while serving or simply prepare in single serving molds which are pretty easy to serve. Just mix all the ingredients together and steam (on gas stove or in oven by water bath) until set, keep in refrigerator to chill and serve finally ! This bhapa doi preparation is the Instant version. It is best enjoyed as chilled straight out of the refrigerator. This is best suited for festive dessert that one can make in a hurry as well. So do make sure this Bhapa Aam Doi with cardamom and saffron that too in oven.


          HOPE YOU WILL LIKE THIS BENGALI SWEET😊! WHY NOT TRY SOME MORE SIMILAR RECIPES 👇 AS WELL :


          Event related to this post :




          Well, the July month challenge in 'Shhhhh Cooking Secretly Challenge' group was 'Steamed Food'. The theme was suggested by Anu Kollan, she is a wonderful blogger, do check her latest recipe Vattayappam - Kerala Style Steamed Rice Cakes. For the current theme, my partner was Shobana Vijay (blogs at shobas delight) who gave me 2 secret ingredients as Milk Cardamom and I gave her as Coconut OatsAnd as usual, using mine two ingredients I had to prepare a steamed dish. So here is the Bhapa Aam Doi or Steamed Mango Yogurt with cardamom and saffron in OVEN for theme contribution.



          Now let’s go through how to make "Bhapa Aam Doi  in OVEN" at home 👇
            

          Video procedure of this "Bhapa Aam Doi / Steamed Mango Yogurt " :




          : Recipe Card :


          Bhapa Aam Doi | Steamed Mango Yogurt with cardamom and saffron in OVEN

          Print
          Bhapa Aam Doi | Steamed Mango Yogurt with cardamom and saffron in OVEN
          Author: sasmita
          Prep time: 10 MCook time: 25 MTotal time: 35 M
          a melt in mouth texture Bengali dessert with a twist of the king of fruit, Mango and that too prepared in Oven (WATER BATH method)

          Ingredients:

          • Mango pulp 1 cup
          • Condensed milk 3/4 - 1 cup
          • Greek yogurt / hung curd 1 cup
          • Cardamom powder 1/2 tsp
          • Milk (warm) 2 tbsp
          • Saffron 1 tsp + for garnishing

          Instructions:

          1. Preheat the oven at 180 deg C.
          2. Mix 1 tsp saffrons with warm milk in a small bowl and keep aside.
          3. In another mixing bowl, take the hung curd, mango pulp, condensed milk.
          4. Whisk well until a smooth texture.
          5. Next add saffron milk and whisk again.
          6. Then add cardamom powder and give a quick stir again.
          7. Pour this yogurt mixture in the molds till 80-90 % filled.
          8. Sprinkle some crushed saffrons on top of each mold and cover those molds with aluminium foil.
          9. Pour 1 inch water in a baking tray and transfer these molds into the tray.
          10. Put the tray in the oven and bake for 20-25 minutes at 160 deg C or until a skewer / knife inserted into the molds comes out clean.
          11. Take out from the oven and allow all the molds to cool down completely.
          12. Place all molds in refrigerator for at least 2 hours and then serve it chilled !

          Notes:

          No water should be there in the hung curd if preparing the hung curd at home. All water from the curd should be drained out. Always prefer to use fresh curds that is not sour at all, otherwise the dessert'll not taste very good. Sweetness can be adjustable. If you are not in for of much sweetness, then just add only 3/4th cup of condensed milk instead of 1 cup or vice-versa. Mango pulp one can use fresh homemade ones or store bought. If preferring to use homemade, then just peel the mango and chop roughly. In a blender jar blend into a smooth puree type without adding any water. Mango pulp is then ready to use. The sweetness of the bhapa doi is also affected by the ripeness of the mango. So adjust accordingly. Steaming time may vary depending upon the size of mold.
          Egg free dessert, Bhapa doi, Aam Bhapa doi, Condensed Milk, Hung curd, Greek yogurt, Saffron
          Dessert, Steamed Dessert, Mango, Bhapa Doi, Baked Yogurt, Gluten free, Vegetarian,
          Bengali Cuisine
          Did you make this recipe?
          Tag @firsttimercook on instagram and hashtag it #firsttimercook




          You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊


          PIN for Later :




          Continue Reading ...