Vanilla Horlicks Cookies

I am back.. Yes, I am cooking and experimenting like before but sharing it with all of you my lovely readers becoming a little less as I feel so lazy to type :D But now I have recharged myself and am going to post more frequently :)

Today’s recipe is Vanilla Horlicks Cookies.  The easiest cookies one could ever make.  You would be surprised to see that so little effort and easy peasy ingredients could do such a magic. I bought a small pack of vanilla horlicks to make my double decker choco vanilla horlicks burfi that I totally in love with.  I also tried some cakes with it (vanilla horlicks) and they too came out nice. I do not like vanilla horlicks with milk but love it in my bakes. It takes the baked goodies to another level. 

When I started making these cookies, I had no idea what I was going to add other than horlicks.  Whatever came to my mind I simply added and trust me I was clueless what was going to come out from the oven.  And when I took the first bite, it was simply divine.. so delicious and crunchy cookies were ready right in front of my eyes.  I kept them a bit healthy by adding wholewheat flour and oats flour. 
I liked these cookies so much and so did V and my baby. I think now I am going to get another pack of vanilla horlicks just to make these beauties. 

Making these cookies is just like 1-2-3.  Recipe is so easy to follow so I hope you won’t feel any kind of difficulty while making them. I baked my cookies till I find the top slightly brown. They would be so soft at first but let them completely cool down and they would become crunchy. 
Do not forget to go through the notes given at the end. Happy cooking :)

Makes-20 cookies

Temperature - 180 degree

Baking time – 18 minutes

Ingredients:

Horlicks (Vanilla Flavour)	1 cup
Oats flour	¼ cup
All purpose flour / Maida	¼ cup
Whole wheat flour / Atta	1 tbsp
Salted butter (softened)	½ cup
Caster sugar	¼ cup
Baking powder	½ tsp
Baking soda	1 big pinch
Tutty fruity (I used my homemade tutty fruity)	6 tbsp

My 1 cup measures 250 ml.

Method:

• In a wide bowl, mix together Horlicks, oats flour, all purpose flour, wheat flour, castor sugar, baking powder and baking soda. Add in softened butter and mix well with your fingers. Add in tutty fruitty and knead the mixture to a soft dough.
• Make three logs with the prepared dough and cover them with a cling film. Chill them for atleast 30 minutes.

• Meanwhile, take a baking tray and line it with aluminium foil. Grease the foil. Set aside.
• After 30 minutes, with a sharp knife cut the logs into round cookies. Arrange the cookies in prepared baking tray. Set aside.
• Preheat oven at 180 degree and bake the cookies for 18 minutes.
• Remove from oven and let them rest for 2 minutes. Shift to a wire rack and let them cool down completely.
• After cooling down cookies would become crunchy.
• Store them in an airtight container. 

Notes:

1. In place of castor sugar, you can use powdered sugar.
2. Instead of tutty fruity, you can add your choice of nuts or dried fruits.
3. If you find the dough a bit dry, you can add a tsp of milk.
4. Do not skip the chilling part, it would make the cutting easier.
5. You have to be very patient while cutting the cookies as they may get broken so do it very carefully. If it gets broken while cutting then don't worry, you can take the broken pieces in your hand and press them a little and your cookie is good to go. 
6. Do not over bake the cookies. Once they get slightly brown on the top, remove from the oven. 
7. Cool down the cookies completely before storing them.

Chhenar Payesh / Paneer Kheer

Chhena/Paneer is a versatile ingredient. You can make endless things with it.  Be it different kind of starters, snacks, main course or desserts/sweets, you can never go wrong with Chhena/Paneer.  

Today's recipe is a Bengali dessert called Chhenar Payesh or Paneer Kheer.  I like quick desserts so tried to make an instant version of this dessert too and it came out to be so delicious.  I loved the creamy and melt in mouth texture of it.  
Its a no fail recipe that is so quick to make.  It was my first attempt to make this dish and I was so happy with the results.  Would love to make it again and again.

Here is the recipe for you.  Happy Cooking :)

Ingredients:

Fresh Chhena/Paneer	¾ cup (crumbled)
Milk	¼ cup
Condensed milk	2 tbsp
Sugar	3 tsp
Thandai powder	2 tsp
Milk powder	3 tbsp
Desiccated coconut	2 tbsp
To decorate
Honey	¼ tsp
Brown sugar	1 tbsp
Almonds	1 chopped lengthwise
Choco drop	1

Method:

• In a non-stick pan take condensed milk, milk, milk powder, desiccated coconut and sugar.  Mix them well and put the pan on stove.  Keep the heat medium.  Cook for 2 minutes and add crumbled chhena.  Mix well and cook till it gets a bit thick.  Add thandai powder and cook for another 2-3 minutes.  You can adjust the consistency by adding some more milk.
• Remove from flame and let it cool down.
• Meanwhile take the bowl/glass you want to serve the dessert in.  Brush the rim of the glass with honey.  Spread the brown sugar in a plate and dip the glass rim in it.  Coat it well with brown sugar and set aside.
• Take the prepared Chhenar Payesh and carefully fill the decorated glass with it.  Garnish the top with chopped almonds and choco drop.  
• Chill for 1-2 hours and serve.

Notes:

1. You can use packaged paneer too but for best results use fresh chhena/paneer.  
2. Instead of thandai powder you can use 2-3 crushed cardamoms or saffron.
3. Sugar level you can adjust as per your taste.
4. Desiccated coconut is optional but it gives a nice texture to this dessert.
5. You can also add your choice of nuts in it.

Instant Coconut Laddu

I am back with one more Laddu recipe :D  Its my favorite coconut laddu.  I love coconut and anything made with it.  Be it coconut chutney, coconut kheer, coconut burfi, coconut muffins, coconut cakes and so on.
Coconut laddus are very common.  Most of you must be aware of its different recipes. Here I made an instant version with condensed milk.  Its insanely easy and quick to make.  Those who are new to cooking can easily start with this amazingly delicious sweet.

So try it and share your feedback.  Happy Cooking :)
Also try my other Indian sweets -
Ragi Laddoo
Phirni
Roti Laddoo
Chana Dal Burfi
Lauki Halwa
Sweet Potato Gulab Jamun
Pineapple Rava Kesari
Sweet Corn Kheer/Payasam
Custard Powder Halwa/Karachi Halwa
Coconut Kheer

Makes – 7 laddus

Ingredients:

Fresh coconut  (finely grated)	1 cup (tightly packed)
Condensed milk	Little less than ½ cup
Cardamom	2 (finely crushed)
Ghee	1 tsp
Cashews (finely chopped)	4-5
Desiccated coconut	½ cup (for rolling)

My 1 cup measures 250 ml.

Method:

• Heat ghee in a non stick pan and add coconut.  Fry for 2-3 minutes on medium low heat till it gets a little dry.  Add in condensed milk and mix well.  Add crushed cardamom and chopped cashews. Mix again. Keep stirring and let this mixture cook on medium heat till it starts leaving the sides of the pan.   Remove from the flame and shift to a dry bowl.  Let it cool down.
• Take a large plate and spread a thick layer of desiccated coconut on it.  
• Pinch a little amount from the mixture and roll it between your palms and shape them into laddus.  Likewise make laddus with the remaining mixture.
• Roll the prepared laddus in desiccated coconut and roll again between your palms to remove the excess coating.
• Serve.

Notes:

1. You can make these laddus with desiccated coconut too.  
2. If using desiccated coconut to make these laddus, do not roast it.  You can directly cook the mixture.
3. You can add your choice of dried fruits and nuts but use them in little quantity to maintain the coconut flavour.
4. Do not overcook the mixture as it may get a little hard after cooling down.  A little moisture should be there to get the soft laddus.
5. You can keep these laddus on room temperature for one day and after that keep them refrigerated.  I recommend to not to store them for long as there is fresh coconut in it.

Ragi Laddu

Today I am going to share my Ragi Laddu recipe.  This post was in my draft folder since quite a long time.  I thought to post it today as its my little sister's birthday.  So this one is specially for you NEHU :)
Laddus are almost everyone's favourite but people try to avoid them most of the times because of the guilt of having loads of ghee. So today's recipe is specially for those whose temptation of having sweets, kneels down in front of calories as these laddus are made with just 5 tbsps of ghee :)  And the cherry on the cake is that they are made of ragi flour.  This is called Health Bhi Taste Bhi :)  

These laddus were so delicious and addictive that all of them got finished up on the same day.   A guilt free anytime snack.  
Its a must try.  Simply follow the recipe and you will never go wrong. Try it and let me know the results.  Happy Cooking :)

Makes – 18 Laddus

Ingredients: 

Ragi flour	1 cup
Desiccated coconut	¼ cup
Khuskhus /Poppy Seeds	½ tbsp (roasted)
Castor sugar/ Powdered sugar	¾ cup+2 tbsp
Cashews	12 (roughly crushed)
Almonds	22 (roughly crushed)
Raisins	2 tbsp (chopped)
Ghee/Clarified butter	5 tbsp

My 1 cup measures 250 ml

Method:

• Take a non stick pan and dry roast the ragi flour on medium flame for 5-6 minutes.  Shift to a dry bowl.  Set aside.

• In the same pan, add 1 tbsp ghee and add chopped cashews and almonds.   Fry them till light brown then add raisins and fry for 20-30 seconds.  Remove from flame and set aside.

• Use the same pan and add 2 tbsp ghee, add in roasted ragi flour and fry on low flame till nice aroma comes out.  Add in desiccated coconut and roasted poppy seeds.  Mix well.  Then add fried nuts and raisins.  Mix again.  Remove from flame and set aside.

• Now shift the prepared mixture to a big bowl and add in sugar.  Mix everything well with hands.  Add 2 tbsp ghee and mix well with fingers.  Let the mixture warm.

• Grease your hands, take some mixture and shape it into balls.  Likewise make laddus with the remaining mixture.

• Store in an airtight container.

Notes:

1. Use fine ragi flour to melt in mouth texture.
2. Dried fruits and nuts can be added as per choice.
3. Be patient while shaping the laddus as they would take some time in the beginning.

Eggless Whole Wheat Oats Coconut Muffins

My toddler loves cakes and muffins.  I often experiment with healthy ingredients to make these for her.  The funny thing is that whatever cake or muffins I make for her I end up on relishing them myself too :)  These muffins too falls in that category.  I first tried them a month ago and then today.  They came out as good as before.  So fluffy and moist.  My princess just loved them. 

These muffins are simply melt in mouth and delicious.  Addition of fresh coconut gave it a nice crunch and condensed milk made it so rich in flavour.  Its a tried and tested recipe so make it for your family and get the nice compliments from them :)  

I thought to share this recipe as it has all the healthy ingredients that you can enjoy with your kiddos without fear of calories as it is a low calorie snack with just 2 tbsp of butter (you can easily decrease it by 1 & 1/2 tbsp).  I made them a bit on the sweeter side as I loved it that way.  All in all, its a healthy addition in your snacks list. 

So here is the recipe for you to try.  Happy Cooking :)

Makes - 6 muffins 

Baking time - 20 minutes

Temperature - 180 degree

Ingredients:

Whole wheat flour	2 tbsp
Oats flour	2 tbsp
All purpose flour (maida)	2 tbsp
Baking powder	¼ tsp
Baking soda	1/8 tsp or 2 big pinch
Butter	2 tbsp
Salt	1 pinch
Fresh grated coconut	5 tbsp
Vanilla essence	¼ tsp
Milk	3 tbsp  or as required
Choco chips	1 tbsp
Tutty fruity (I used my homemade tutty fruity)	1 tbsp

Method:

• Mix together oats flour, whole wheat flour, all purpose flour, salt, baking powder and baking soda.  Set aside.
• Preheat oven at 180 degree and line a muffin pan with paper liners.  Set aside.
• Mix choco chips and tutty fruitty with 1/2 tsp of all purpose flour and set aside.
• In a mixing bowl, take melted butter, condensed milk and castor sugar (if using) and mix well.  Add vanilla essence and milk. Mix again.  Add flour mix little by little.  If you find that the batter is getting thick, add one more tbsp of milk.  The batter should not be too loose.  Keep it a bit on the thicker side.  Add grated coconut and give it a stir.  Finally add choco chips and tutty fruitty and gently stir twice.
• Fill the muffin cups with the prepared batter till a little more than half.
• Bake for 20 minutes or till the top gets a little brown.  Remove and shift to a wire rack to cool down.
• Enjoy.

Notes:

1. I used a different brand of condensed milk that had a bit thinner texture so I added 1 tbsp of castor sugar to perfect the sweetness.  If you are using Nestle condensed milk, skip the sugar.
2. You can add your choice of nuts instead of choco chips and tutty fruitty.  But I recommend to use choco chips too with nuts.
3. Here I used 2 tbsp of butter which can easily be reduced to 1 1/2 tbsp.

Tandoori Aloo

Today I am going to share my tandoori aloo recipe. A no fuss recipe which could replace your heavily fried and fat loaded party starters easily.  And the taste is simply divine.  You can serve it as a starter, side dish or evening snack.  Everyone going to like it for sure and the best part is that its a NO-OIL dish.  You just need to grease the tray for baking and thats it.  But trust me you won't miss the oil in it.  So its a guilt free delicious snack. 

I love the fact that there is no cutting and chopping required to make it.  Just prepare the marination and its done.  You can even modify the marinade according to your taste. Its just the marination that takes time.  Almost 10-12 hrs marination is required here. 

In this recipe, although you can use diced potatoes too but I recommend to use baby potatoes to get the best of this dish.  Here I used Tandoori Chicken Masala for marination but you can use any tandoori masala for the same.  

You can make it on stove top too.  Just use a non stick pan and add 2-3 drops of oil to avoid any sticking.  

So lets start making these lip smackingly yummy Tandoori Potatoes.  Happy Cooking  :)

Ingredients:

Baby potatoes	18
Hung curd	3 ½ tbsp
Ginger –garlic paste	Little less than ½ tsp
Kasuri Methi/Dried fenugreek leaves	1 tbsp
Tandoori Chicken Masala/ Tandoori Masala	1 tsp
Red chilli powder	½ tsp or to taste
Salt	½ tsp or to taste
Green coriander (chopped)	1 tbsp
Oil	For greasing

Method:

• Take the potatoes and wash them thoroughly.  Pressure cook them till partially boiled or for 2 whistles.  Remove.  Peel off the skin and set aside.
• Take a large mixing bowl, add in curd, dried fenugreek leaves, salt, red chilli powder, tandoori masala and ginger garlic paste.  Mix everything very well and make the marinade.  Add the peeled potatoes in the prepared marinade and mix well with hands.  Cover the bowl with a cling film and keep in the fridge for overnight or 10-12 hrs.
• After 10-12 hrs, remove it from the fridge and leave for 10 minutes to come to room temperature.  Meanwhile, preheat the oven at 180 degree and line a baking tray with aluminium foil. Spray some oil to avoid sticking and arrange the marinated potatoes in it.  Bake at 180 degree for 15 minutes, after that reduce the temperature to 160 degree and bake for another 10 minutes.
• Remove from oven.
• Serve warm, garnished with coriander.

Notes:

1. Instead of baby potatoes you can take big potatoes and dice them.
2. Partially boil the potatoes.  Do not over boil them as they may break while marination.
3. Marinate the potatoes for 10-12 hrs for best results.
4. While baking keep checking after 15 minutes as the temperature settings varies from oven to oven.  If you find that your potatoes are cooked well with marination you can remove them from the oven.