EGGLESS ATTA BISCUITS WITH CHAI MASALA JAGGERY/ WHOLE WHEAT CHAI MASALA JAGGERY COOKIES /ATTA GUD BISCUIT 

Eggless atta biscuits with jaggery are the simplest of all biscuits recipes made with whole wheat flour and gud.
I used Naario (India’s 1st women-led food brand that offers natural and organic products, all pioneered by homemakers.) Chai masala jaggery  in this Cookies .This chai masla flavour jaggery is too good and flavourful .pls check their website for more …https://naario.com/

INGREDIENTS:

  • 1 cup whole wheat flour/atta
     
  •  1/2 cup jaggery/gud
     
  •  1/4 cup butter unsalted or desi ghee
  • 1/2 tsp baking powder
     
  • 1/4 tsp baking soda
     
  • Salt a pinch
     
  • 2 tbsp milk more or less
     
  • Pistachio and almonds for decoration 

INSTRUCTIONS:

  1. Add butter and jaggery in a bowl. Grate jaggery before adding or it should be so soft to get mixed immediately. Alternatively can use jaggery powder.I used naario brand chaimasala jaggery powder.
  2. Whisk them with electric beater till the butter turns creamy. You can use wire whisk too but that is time taking process.
  3. Put a sieve on bowl and add flour, baking soda, baking powder and salt. Remember, if your butter is salted, then skip extra salt here.
  4. Sift the ingredients into the bowl.
  5. Using a spatula mix everything well.
  6. When everything is incorporated, bring all of them together with your hands and start making a dough without kneading.
  7. Add milk to make the dough. The quantity of milk depends on the fact whether your dough is forming or not. We needed to  just 2 tablespoons of milk.
  8. The dough should be of soft consistency.
  9. Make heart shape using cookie cutter  of the mixture .
  10. Place the baking tray in refrigerator (not in freezer) for minutes.
  11. When you are 10 minutes away from baking, switch on the oven @150°C for 10 minutes for preheating.
  12. Put the tray in middle rack of oven with both the rods on @150°C for 25 to 30 minutes or till the biscuits are baked properly.
  13. Once done, bring the cookies out and let them turn completely cool.
  14. Eggless atta gud biscuits are ready. Enjoy.

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TIL CHIKKI

Til Chikki also called Til Gajak or Tilgul. Til Chikki is favorable during winter because of its health benefits. Til Chikki is most popular during festivals like Makar Sankranti and Uttarayan in Gujarat and Maharashtra. This crunchy brittle, Til Chikki is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet.

INSTRUCTIONS;

  • 1 ½ cup Sesame Seeds (Til)
  • 1 cup Grated Jaggery
  • ¼ cup Broken Cashew
  • ¼ cup chopped Pistachios
  • ¼ cup Rose Petals (optional)
  • 1 tbsp Ghee
  • 1 tbsp Water

INSTRUCTIONS;

  1. Roast the sesame seeds in a kadhai/pan on low flame for 2-3 mins. Remove it from the kadhai onto a plate and keep aside.
  2. Take a big steel plate or baking sheet, grease it with a few drops and keep aside.
  3. Now in the same kadhai, add grated jaggery, ghee and water. Stir it on medium flame till staring bobbling, then cook the jaggery for 1-2 mins, keep stirring.
  4. Add roasted sesame seeds, cashew, pistachios and rose petals, mix it very well.
  5. Switch off the flame and pour the mixture into the greased plate. Spread it immediately using a bowl when the mixture is still warm, so it will easy to spread.
  6. Let it cool down for 5 mins, then make a mark/cut it using a knife or pizza cutter and keep aside.
  7. Once it cools down completely, remove the pieces using the knife and store it into an airtight container.

NOTES:

  • If its problem to remove pieces, just hit it for 2-3 seconds on over the gas top and then remove it.
  • You can skip any nuts and rose petals. 

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STRAWBERRY SMOOTHIE

Winter special smoothie 

Among all other fruit smoothies, strawberry smoothie is one of my fav smoothies due to its irresistible taste and health benefits. This recipe prepares refreshing, healthy and creamy drink with fresh strawberries, yogurt, milk and honey .

VIDEO RECIPE:

INGREDIENTS:

  • 1 cup fresh or frozen Ripe Strawberries (approx. 8-10 strawberries)
  • 1/2 cup Plain or Strawberry Yogurt
  • 1/2 cup Milk
  • 1 teaspoon honey or sugar  (or to taste)
  • 2 whole Strawberries with Leaves (for garnishing), optional
  • nuts and seeds for garnishing

INSTRUCTIONS:

  1. Wash fresh strawberries, remove stems and put them in a blender jar.
  2. Add  yogurt, milk and honey .
  3. Blend until smooth puree. Slit two strawberries halfway through the center. Slide each one of them on rim of two glasses. Pour prepared smoothie in garnished glasses and serve.

NOTES;

  • Add 1/2 cup crushed ice or 2-ice cubes for slushy smoothie.
  • Serving Ideas: It is the best way to enjoy fresh strawberries during its season.
  • Serve strawberry smoothie as breakfast drink or as a welcome drink in all kinds of parties and to kids as well.
     
     

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GAJAR METHI KI SABZI (CARROT & FENUGREEK LEAVES SABZI/DRY VEGETABLE)

A simple and healthy sabzi made from carrots and fenugreek/methi leaves. This interesting combination of carrots and methi leaves goes very well together. Natural sweetness of carrots gets combined with a mild bitter taste of methi leaves, to give out a perfect blend of tastes and flavours.

Serve this subzi with phulka rotis or steamed rice, buttermilk and vegetable kadhi for lunch or dinner.

INGREDIENTS:

  • 500 grams carrots peeled and cut into long pieces
  • 1 cup methi leaves/fenugreek leaves finely chopped
  • 1 tablespoon oil
  • ¼ teaspoon jeera/cumin seeds
  • 2-3 slit green chillies
  • 2-3 garlic chopped
  • pinch of hing/asafoetida (optional)
  • ¼ teaspoon turmeric powder/haldi
  • ¼ teaspoon coriander/dhania powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon jaggery
  • salt to taste

INSTRUCTIONS:

  1. Firstly peel, wash and chop the carrots into long pieces.
  2. Pick the methi leaves from stem. Combine water and pinch of salt in a bowl and soak the leaves for about 5-10 minutes. Finely chop the leaves.
  3. Heat oil in a pan add cumin seeds, garlic  and slit green chillies. Mix well and sauté on a medium flame for about a minute.
  4. Now add carrots and add salt, saute for 5 minute .
  5. Now add chopped methi leaves and cook for 2 minutes on medium flame.
  6. Now add turmeric powder, coriander powder, red chilli powder and jaggery
  7. Saute for 5, 10 minute till methi leaves cook .
  8. Remove from flame and serve hot with phulka rotis or steamed rice, buttermilk and vegetable kadhi for lunch or dinner.
     
     

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PALAK KHICHDI RECIPE / PALAK DAL KHICHDI

Palak khichdi is a one pot nutritious meal of mung lentils and rice with spinach (palak), onions, tomatoes, herbs and spices. This dish is easy to prepare as well as healthy.

INGREDIENTS:

  • For pressure cooking:
  • ½ cup rice (washed)
  • ½ cup moong dal (washed)
  • ¼ tsp turmeric / haldi
  • 3 cup water
  • For khichdi:
  • 1 tbsp ghee / clarified butter
  • 1 tsp cumin / jeera
  • 2 pods cardamom
  • 1 inch cinnamon
  • 1 bay leaf / tej patta
  • 1 dried red chilli
  • ½ onion (finely chopped)
  • ½ tsp ginger garlic paste
  • 1 green chilli (slit)
  • 1 tomato (finely chopped)
  • handful palak / spinach leaves
  • 1 cup water
  • 1 tsp salt”

    INSTRUCTIONS:
  1. firstly in a kadai heat 1 tbsp ghee and saute 1 tsp cumin, 2 pods cardamom, 1 inch cinnamon, 1 bay leaf and 1 dried red chilli.
  2. also saute ½ onion, till they turn slightly golden.
  3. additionally, saute ½ tsp ginger garlic paste and 1 green chilli.
  4. furthermore, add 1 tomato and saute till the tomatoes turn soft and mushy.
  5. add palak puree and cook for 5 minutes or till palak changes colour.
  6. further, add pressure cooked rice and moong dal.
  7. also, add 1 cup water and 1 tsp salt.
  8. simmer and boil for 5 minutes or till khichdi absorbs palak flavour.
  9. finally, serve palak khichdi hot topped with more ghee if required.

NOTES:

  • firstly, to make palak dal khichdi slightly spicy, blend green chilli along with spinach.
  • also, adjust the consistency of khichdi to your choice, however, it thickens once cooled
  • additionally, add peanuts to tempering to enjoy the crunchy bites.
  • finally, palak khichdi recipe tastes great and most healthy recipe for kids.
     

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EGGLESS COFFEE CUPCAKES 

Spread the sweetness!Moist egg-free coffee-flavoured cupcakes 
I am not a coffee lover, but I really like the coffee flavour in my desserts.
When I got some very special coffee decoction from Naario india ,https://naario.com/ I wanted to try out some cupcakes from it, and i was so happy with the result yay!
I used filter coffee decoction for the flavouring i (which a Naario brand coffee) but recipe works well with instant coffee powder as well.

INGREDIENTS:

  • 1/4 cup unsalted butter , at room temperature
  • 3/4 cup granulated sugar
  • 1 1/2 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 teaspoon salt
  • 60 ml or 1/4 cup coffee (or filter coffee decoction), at room temperature
  • 1/2 cup milk , at room temperature
  • 1 tsp vanilla extract
     

INSTRUCTIONS:

  1. Preheat your oven to 180 C / 350 F . Line your cupcake pan with liners or grease the cavities well.
     
  2. Whisk together the flour, salt and baking powder. Keep aside.
     
  3. Mix the coffee/decoction with the milk and vanilla. Keep aside.
     
  4. Using an electric mixer or whisk , beat the sugar and butter for 5 minutes.
    Add milk mixture and gradually add dry ingredients .Mix it .
  5. Don’t overheat after the last addition of flour.
     
  6. Divide the batter into 12 cupcake liners / cupcake pan cavities , filling each about 2/3 rds full.
  7. Bake for 18-20 minutes until a toothpick inserted in the centre comes out clean and dry.
  8.  These cupcakes are delicate and soft and you will love every bit of the coffee that you taste.

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