Chocolate Chip Cookies | Eggless Cookies with Chocolate Chip | Step by Step Recipes

For today it was a simple Eggless chocolate chip Cookies. I knew Chinnu will not touch it as it is not brown in colour. As expected he was eating only the chocolate shortbread. But other two loved this and wanted more. I liked the way the dough didn't spread so much but had that rustic cookie look overall.

My boys were eagerly waiting to taste and wanted to know what I was doing with a glass of milk. Well I simply said these cookies taste great with milk. Now it's another thing that I should get them eat this along with it.

Chocolate Chip Cookies

Ingredients Needed

All purpose flour / Maida - 1/2 cup
Rice flour - 1 & 1/2 tbsp
Butter - 1/2 cup
Powdered sugar - 3 tbsp
Vanilla essence - 1 tsp
Chocolate chips - 1/2 cup – (50 gms)




How to make the cookies

Sieve both flours together in a bowl.

Cream butter, sugar and essence till light and fluffy.

Add flours and mix well to form a soft dough. The dough will be sticky.

Add the chocolate chips to the dough.

Scoop down small balls on the greased tray.
Pre heat the oven at 185 degree.  Grease a baking tray, place the balls and bake at 185 deg C for 10 - 12 mins

Cool and  store airtight.

If chocolate chips are not available, 1/2 cup  dark chocolate can be chopped and used.

Enjoy weekends!

Sending these delicious to the following events
Priya, who is hosting Kid's Delight, themed on Eggless Bakes,
To Anusha who is hosting Bake Fest
To Anjali's: Cakes, Cookies and Desserts

Also to my Chocolate Mela.

Eggless Chocolate Shortbread | Chocolate Shortbread Recipe | Step by Step Recipe

For today I thought I will make the Eggless Chocolate Shortbread that I had bookmarked long back. It was interesting to read about what Shortbread is. I am on really short time on this recipe, will share the recipe and be off!

I made this early hours and you can imagine how hungry that left me! I wanted to do the glaze but decided to leave it just like that. Though I planned for a post for the last day of chocolate Mela, looks like I will not be able to do it. So enjoy these four delicious treats anyways.

Eggless Chocolate shortbread

Maida - 1 cup
Castor sugar - 1/2 cup
Cocoa powder - 1/4 cup
Butter - 1/2 cup
Salt – a pinch
Vanilla essence - few drops

How to make the Eggless Chocolate shortbread

Preheat oven to 185 deg C.

Combine flour, sugar, cocoa powder, and salt in a bowl

Add butter and vanilla, and mix everything together till it forms a ball
On a rolling board, lightly dust the floor, pat down the dough, using a rolling pin, roll it down to a 1 inch sheet, cut into squares.
Bake cookies until firm to the touch, for about 10 - 12 minutes, till a nice aroma comes..
Let cookies cool completely on wire racks.

The following is optional.
Melt chocolate in a microwave bowl.
Drizzle chocolate over tops of cookies.
Let set before serving, about 30 minutes.

Sending these delicious to the following events
Priya, who is hosting Kid's Delight, themed on Eggless Bakes,
To Anusha who is hosting Bake Fest
To Anjali's: Cakes, Cookies and Desserts


Also to my Chocolate Mela.

How To Make Basic Sponge Cake Recipe | Step By Step Recipe

Sponge Cake reminds me of my high school days. Though few years after this period, I stopped eating eggs, I still remember those days I spent beating the eggs for Ammamma, who used to make this cake for us during holidays. We had these wonderful folks for neighbours and I spent some of my best years at their home. Besides being an excellent cook, Ammamma was a jolly good person. She loved cooking for her grandchildren. And I was glad she took me into the fold as well. Since I never could spend that many days at my own grandmom's place, this was my foster grandmom's home.

She used to make those typical Sponge Cake with about 6 eggs, I don't remember how much of flour went into it. But what remains predominate in memory, is the fact she used to ask us to beat the egg along with flour. Our arms used to ache in the end. But she used to say the more you beat it, the better cake you have in hand. In the end of the hurdle we were awarded with huge slices of soft, spongy Sponge cake. Of course it used to disappear right away and we used to wonder why the pain remains!

Coming to this recipe, I am not sure if it's exactly the same proportions used, but it did look similar. And I was remembering those childhood days while baking this cake.

Step by Step Recipe:

Separate the egg white, beat the egg white till it foams. Add Vanilla essence to the liquid

Shift the flour with baking powder and salt and keep it aside.

 Get the butter to room temperature.

Cut into slabs

Using a spatula, beat it in a bowl

Continue beating till the butter turns soft.

Add icing sugar at this stage and continue beating it.

See the way it turns thick at this stage so continue beating it in one direction.

Continue beating till you see this look this way.

At this stage add the egg whites and gently fold in.

Slowly fold in the egg and mix in one direction.

Mix in the flour and gently stir.

Continue doing it with egg and flour

Until you complete both

Grease the baking pan and dust with flour.

Shift the batter into the pan

Pat the batter down, don't use any spoon.

Pre heat the oven at 185 deg C and bake the cake for 30 mins.

Check to see if the knife inserted comes out clean.

Allow it to rest

 once done and the slice into pieces.

Basic Sponge Cake 

Ingredients Needed:

All purpose flour / Maida - 2 cups
Icing Sugar - 2 cups
Butter, unsalted - 1 & 1/2 cups
Baking powder 2 tsps
Egg White - 4
Salt a pinch
Vanilla - few drops

Method to prepare:

Grease a baking pan with butter and dust it with flour, keep it aside.

Shift the flour along with baking powder, and salt in a big bowl, keep aside.

Separate the egg whites and take the egg whites in a bowl. Beat well till it is foamy and having peaks. Add the Vanilla essance and gently mix in.

Get the butter to room temperature and beat well using a spatula until it turns really soft

Then add the icing sugar and continue beating it. Do this till you see the butter turning soft.

At this stage add half of the egg whites. Combine everything well slowly.

Add the shifted flour and gently fold it in one direction. gently fold in the rest of the egg white mixture. Finally add the remaining flour. Gently fold everything together.

Pre-heat the oven at 185 degree C.

Pour the batter into the prepared cake tin.

Bake at 185 Degree C / 365 degrees F for about 30 minutes till cake springs back when touched lightly in the centre.

Invert the pan and let it cool. Remove the cake from the pan once it is cooled.
   
Slice it into small pieces

Serve warm.

How to bake Naan in Oven | Baked Naan | 3 ways of Making Naans at home | Step by Step Recipe

For all my love for Naan and Paneer Butter Masala, I don't make the Naan that often at home. The times I make, yes we really enjoy the wholesome feel it gives us. When we order North Indian Food, it is never anything else than Butter Naan for me, and hubby dear says I have influenced my kids to such levels that they don't anything else too. I reply saying Kids love the best things.

We don't eat out that often these days. But during the days we did, I could easily recommend whose Naan was best and where to get lip smacking Paneer Butter Masala. When it comes to Naans, hubby dear is even particular that we tuck it in the moment it lands on the table. Those pillows soft pristine specked with brown spots which gleam sparklingly the shiny butter, hot to touch, but soft as a feather disappearing the moment you put it in. Leaves you wondering where the entire piece disappeared.

I know I sound mean, but especially at such moments someone or the other will disturb me and I will be most reluctant to take my eyes off from the task at hand. Still there are few places that you can never forget, for me it used to be a small eatery joint near my old office. Used to go there for lunch and always used to order one dish Aloo Punjabi with Butter Naans. Later after marriage, I used to convince hubby dear to take me there for dinner. That's when I remember those soft delicious Naans.

Coming to the recipe at hand, since I don't have a Tandoori Oven, I always make it on stove top and I always get the restaurant effect. Since then I have always wanted to make a baked version and also Tawa version. I have already blogged one recipe made on the stove without the Tandoori Oven; I have used the same method using Pressure Cooker bottom or Tawa bottom. Depends on how you want to make you can.

This recipe is different meaning I have used a different proportion. Both recipes work out well.

Today's post will be featuring Baked Naan, since I took pictures of all the steps. Other two methods follow the same recipe.

Though I have baked a pizza base, which is also quite similar to the Naan recipe, pizza base gets a nice brown because of the cheese and other stuffs, while Naan is plain. Unlike the Tandoori Oven those brown spots are not formed, which is why I always make it on the stove top.

But since having an oven, wanted to give it a shot. This was a recipe shared by the MW Chef, I had made the Low Calorie Paneer Butter Masala with these Baked Naan.

 Take the flour in a bowl.

 Proof the Yeast in warm water.

Add the yeast mix to the flour

Followed by curds/Yogurt and butter.

Crumble together.

Continue kneading to form an elastic texture, dust your palm and continue kneading.

Until you get a soft pliable dough

Make into small balls and keep it aside.

If you keep it covered it works out better.

Over out into oval shaped Naans

All ready to be baked!

Baked for the first 3 minutes

Remove and turn over

After the next 3 minutes

Gone again for another 4 minutes

Finally all baked completely.

Baked Naan | Indian Microwave Convectional Recipe

Preparation Time : 15 mins

Resting Time : 1 -2 hrs

Baking Time : 10 mins in Convection Mode

Ingredients Needed:

All purpose flour / Maida - 2 cups
Dry Yeast - 1/2 tsp
Sugar - 1 tsp
Curds - 1 tbsp
Butter - 1 tbsp
Salt to taste
Water as required.

Method to prepare:

Proofing the Yeast:
Take the yeast in a cup; add the sugar and warm water. Cover with lid. After 10 minutes you will see all frothy texture on the top, don’t disturb. Keep it aside. This shows that yeast is still active.

In a wide bowl, take the flour, add the yeast mix. Then add the salt. butter and curds. Crumble well.  Slowly knead to soft pliable dough. Punch it well for couple of minutes.

Cover with a wet muslin cloth and keep it in a warm place for 1 -2 hrs. Once done, remove the cover, punch it down again.

Divide into small balls, dust it in flour. Roll them into oval shapes. Make the whole batch while the oven gets heated up. Pre heat the oven at 155 degree. 

Place the rolled out Naan on the tray, bake for 3 minutes. Remove, turn and continue baking for another 3 minutes. 

First time you will have to bake it for 6 mins, then for 4 more minutes. So total cooking time will be about 10 together. Though the bread will be baked, it won't be having those typical signs of a Tandoori Naan. 

Remove and quickly apply butter over the top.

Other Naan Recipes

Naan made on stove top recipe 1

Serve this with Paneer Butter Masala or even Low Cal Paneer Butter Masala