Cakes / Pastries / Cookies/ Bread/Muffins.

Eggless Chewy Chocolate Chip Cookies.

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This post is a looong time coming. I have been having in my drafts for at least 2 years now but never had the opportunity to actually click a picture – Either most of the cookies are gone, or I don’t have the right props, or the sun plays havoc by hiding behind the clouds. Thsi cookie recipe has been a result of many days of experimenting and of course inspired by many  on the internet.  What are the ingredients of a good chocolate chip cookie – there`s the base flour, the choco chips itself, the sweetner being sugar, vanilla essence, baking soda, as this one is made eggless, and the eggs – in this case I`ve used buttermilk to replace the eggs. A healthier vegan approach would be to use applesauce instead of the eggs, and of course replace the all purpose flour with whole wheat flour. I am working on an alternate version with applesauce, and avocados! But that post is for another day. This recipe uses Brown Sugar, for an intense taste, but works just as well with white sugar. Enjoy!

 

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INGREDIENTS:

1/2 Cup Butter at room temperature.

1/3 Cup Room temperature buttermilk.

1 Cup Soft Brown  Sugar.

1 Tsp Vanilla Essence.

1 1/2 Cup All Purpose Flour.

1/2 Tsp Baking Soda.

1/4 Tsp Sea Salt.

1 Cup Chocolate Chips.

A handful of raisins.

PREPARATION:

  • In a mixing bowl, add the room temperature butter and sugar and cream it together for a couple minutes.
  • Add the room temperature buttermilk and vanilla essence and mix it in well with a hand mixer, or a whisk.
  • Sift the all purpose flour and add baking soda and salt. Add this to the mixing bowl and slowly fold it in.
  • Finally add chocolate chips and raisins if needed and fold.
  • The dough has to be made in to a rough ball.
  • Cover with a cling wrap and refrigerate for about an hour and remove.
  • Preheat the oven to about 350F / 180C .

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  • Make small lemon sized balls, flatten them lightly in the palm of your hand, and place them in a cookie sheet about 2 inches apart.
  • Bake for about 12-15 minutes until the bottom of the cookie is browned a little.
  • Remove from oven and cool completely on a wire rack.
  • Chewy on the inside yet slightly crisp on the outside Eggless Choco Chip Cookies are ready!
  • If you want the cookies to be completely crunchy leave them in for about 14-16 minutes.
  • Every oven performance differs, so make it once and keep an eye on them completely after the tenth minute!

 

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Snacks & Tiffin Items

Home Made Plantain (Vazhakkai) Chips.

IMG_1435 Vazhakkai Chips have always been a delicacy at our home , growing up. When we were in school, there was almost no buying snacks from the stores. Processed food was not something we have been used to. Many days whenever my grandmother found fresh green plantains at the local market at Ranganathan Street, she would buy a couple to make these delicious chips. The only gadget that all homes had for this purpose was the Anjali slicer which apparently was the best. I would peel and slice the vazhakkai and spread them on a newspaper next to the stove and my grandmother would pop them in to the hot oil right away. When the fried chips were set to drain on to the colander, I would sprinkle the spice powder over the hot chips, all the time, resisting temptation to eat a few. The Chips Aisle in the grocery supermarket is crowded with so many different brands and a myriad variety of flavors – Sour Cream and Onion, Barbecue, Black Pepper and Sea Salt, Maui Onion, Garden Vegetable etc. There are so many varieties of chips in the market – kettle cooked, popped, baked, toasted etc, but nothing comes even close to the bursting flavours of the simple home made version. 

INGREDIENTS:

3 Fresh Raw Green Plantain.

Oil to Fry.

1/2 Tsp Salt.

1/3 Tsp Red Chilli Powder.

1/4 Tsp Hing.

PREPARATION:

  • Pour enough oil in to a heavy bottomed kadai and set  stove on medium flame allowing time for prep work.
  • Mix the dry powders and set aside.
  • Its`s important to have a sharp good quality mandoline and I have been wanting the MicroPlane Adjustable Slicer with Julienne Blade  or the Swissmar Borner Mandoline which is heavily rated and reviewed on Amazon but couldn’t actually get round to looking at one. So I settled with the OXO Adjustable Slicer which is pretty awesome too!
  • Peel the green plantain one at a time and quickly slice the plantain on to a dry paper towel . When the oil is hot enough, slowly pop them in to the hot oil and deep fry them until they get light and crispy and a golden brown.
  • Drain them on to a colander and sprinkle the spice mix on to the chips and toss lightly.
  • Transfer to an air tight container.

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