Lemon Crinkle Cookies - Eggless

Hello everyone today I have got you all a very simple yet droolworthy recipe of lemon crinkle cookies. They are just melt in mouth and I am pretty sure that you guys are going to fall in love with them just like me. The cookie dough balls are coated with icing sugar and then baked. They get cracks while baking which give them a very beautiful look, hence called as crinkle cookies.

They are basically a cross between a cake and a cookie as they are quite soft and moist but at the same time have a nice crunch like a cookie. Lemon is a king here as it gives a very delicious kick to the sweet cookies. People do add lemon essence to them but I prefer to add fresh lemon zest and fresh lemon juice, which I find to be sufficient enough. Cherry on the cake, its an eggless version with no changes in the taste. You can always add some cardamom powder too but I feel like keeping it Just Lemony :))))

So let's quickly run through the ingredients following the method.

Step by step Video Link : 

 
Ingredients :

• All purpose flour or Maida : 1 cup
• Sugar : 1/2 cup
• Unsalted Butter : 70 gms
• Baking Powder : 1 tsp
• Salt : 1/4 tsp
• Fresh Lime juice : 1 1/2 tbsps + 1/2 tsp
• Lemon zest : 1/2 tbsp
• Milk : 1/4 cup
• Powdered sugar : 1/4 cup
• Yellow food colour : few drops (completely optional)

Method :

• Make the buttermilk : Mix milk (at room temperature) and 1/2 tsp of lime juice, keep aside for 5-7 minutes. You will see that it has curdled a little that means your buttermilk is ready.
• Now in a mixing bowl add in the butter and sugar, beat well unless light and fluffy. Then add lemon juice (1 1/2 tbsps), buttermilk and lemon zest, beat again and mix well. 
• In another bowl mix in the dry ingredients - flour, salt, baking powder.
• Fold in the dry mixture into the wet mixture and try to make a dough. The dough will be very soft as shown in the video. If you feel like its too liquidy then add a couple of tbsps of dry flour (but not more than that), this won't effect the texture. 
• Now keep the dough into the refrigerator for 10-15 minutes. This will make the dough a bit workable. 
• Divide the dough into equal portions, I used a ice cream scooper to make them of equal size. Roll in between your palms to make them smooth and finally coat them powdered sugar. Keep the balls in the refrigerator again for 10 minutes and recoat them with powdered sugar. 
• Bake them in a preheated oven at 180°C for 12-15 minutes depending on the oven. Mine were done in exactly 13 minutes. 
• Let them sit on the baking tray for 10 minutes and then transfer them on to a cooling rack. Let them completely cool and store in an airtight container.

Enjoy!

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks and Happy baking
Priyanka :)

 

Nankhatai/Indian Cookies (Eggless)

I am a deep lover of Nan Khatais and today I tried the recipe of one of my talented blogger friends Ruchi Airen and it turned out to be scrumptious. Ruchi and me got to know each other at Cal and I always love her all the posts because of their simplicity and energy level. Usually I used to bake the Nan Khatais only using plain flour, however Ruchi’s recipe had semolina and chick pea flour as well, which I found to be interesting and thought of giving a try.

Ruchi has explained her recipe very well which makes it easy to follow, which is the reason I have got the best of khasta nan khatais as per its name. My husband and I are very happy with the flavours and we’ve already bookmarked it for repetitions in future, and I am sure it will be ringing bells in my kitchen soon. Sharing this with you all too.

Ingredients

• All purpose flour/Maida : 2 cups
• Semolina/sooji : 1 cup
• Chickpea flour/besan : 1/2 cup
• Clarified butter/Ghee : 1 1/2 - 2 cups (may vary to knead the dough)
• Sugar : 1 1/2 cups (powdered)
• Elaichi powder : to granish
• Pistachios (coarsely Pounded) to garnish

Method:

• Mix all purpose flour, Semolina, besan and sugar together.
• Add ghee to the dry mixture and try to knead the dough. Donot overwork with it otherwise the nankhatais won't be flaky.
• Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.
• Now make small flat balls/ Pedas and place on baking sheet. Using a knife, cut a cross in the middle of each.
• Press some elaichi powder and pistachios in the middle.
• Rest the cookie balls in the refrigerator for another 15-20 minutes.
• Bake at 190°C for 15-20 minutes (depending on the oven)
• Completely cool on a wire rack and then store in an air tight container.

Enjoy!
Link to the original recipe http://www.foodfellas4you.com/khasta-nankhatais/

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka


Thanks and Happy Baking
Priyanka :)
 

Chocolate & Nuts Fudge

Hello everyone, I am pretty sure that you guys must be doing all various preparations for this Rakshabandhan. So why not give it a try for some Videshi mithai this time ?

I always try to keep my recipes simple, easy and quick, so just made these gooey Chocolate & Nuts fudge in microwave, very quick, simple and delicious. Won't take much of your time, so enjoy and just eat these heavenly cubes. I made them with just three ingredients only, so no more rush to superstores even :)))

I have an another reason to make these, just completed my 1000 subscribers on YouTube channel, super happy :). Thanks to you all for reading, watching and supporting me to this level. Love you all.

Video Link -
 

 

Ingredients :

• Good quality Dark chocolate : 200 gms ( I used 60% cocoa one)
• Condensed Milk : 150 ml (Adjust as per the taste) For homemade Condensed Milk recipe click here
• Nuts of your choice : 1 cup (I used walnuts, almonds & raisins) 

Method :

• In a microwave safe bowl keep the broken chocolate pieces and microwave for 1.5 minutes. Please do stir after every 30 sec as the chocolate have a tendency to burn very fast.
• Also warm up the condensed milk for 1-2 minutes.
• Mix all the ingredients, including nuts.
• Pop it into a tin lined with butter paper as shown in the video.
• Keep it into the fridge for 1 hour.
• Take it out and cut it into desired shape.

Note :

• You can use aluminum foil instead of butter paper.
• You can use double boiler for melting chocolate and warming up the condensed milk.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :)
YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Enjoy!

Thanks & Happy Fudge making
Priyanka

Cheese Buns/Stuffed Buns (Eggless)

Hello everyone, today I have got for you all a very yummy recipe of Stuffed buns. I used to have them during my school time, stuffed with masala potaotes. So just thought to prepare them with Paneer and cheese filling. The result was just awesome. This is a great snack, either with tea or coffee, we had it with freshly squeezed orange juice and is a huge hit in my house.

Preparing them is a bit lengthy process but at the same time they are very easy to prepare. The best part is that you can stuff them up with any filling you like be it Vegetarian or non vegetarian or may be the left overs. They have a very nice crust and very soft inside. You can make them in large numbers in advance or freeze them, microwave them for 15 secs and they will be fresh again. They are an awesome idea for pot lucks too :))))

So without wasting much of the time lets dive into the ingredients following the method.

Video Link :

 

Ingredients :

For the dough :

• All purpose flour : 2 cups
• Dried active Yeast : 1 tbsp (If using instant yeast then take 2+1/4 tsps)
• Sugar 1 tbsp
• Luke warm water : 1/2 +1/2 cup
• Butter : 1+1/2 tbsps  (melted)

For the stuffing :

• Onion : 1 small finely chopped
• Red Bell pepper : 1/2 finely chopped
• Green Bell pepper : 1/2 finely chopped
• Garlic : 2-3 cloves finely chopped
• Paneer/cottage cheese : 1cup finelydiced
• Cheese (any) : 1 cup (You can adjust the quantity)
• Oregano : 1 tsp
• Chilli flakes : 1 tsp
• Salt : As per the taste (add a little less as cheese also contains salt)
• Oil : 1-2 tbsps

Method :

Activate the yeast :

• In a bowl take 1/2 cup of luke warm water. To this add yeast and sugar,  mix well, cover and keep aside for 10-15 minutes or unless yeast becomes foamy or frothy.
• If you are using Instant yeast, then skip this step and add yeast and sugar directly to the flour and knead with warm water.

Make the dough :

• Once yeast activated, take All purpose flour, add salt, mix well, add yeast mixture and try to knead a dough.
• Also add the rest half of the luke warm water, little by little and knead a very sticky dough. Half way through add 1 tbsp melted butter and knead.
• As shown in the video, take the dough on to the working surface and knead atleast for 10-12 minutes. This will activate some gluten in the dough, which helps to make the buns light and soft. You might need some dry flour and butter to make it smooth. But don't add a lot of dry flour or it will become dense.
• Once done with the kneading, place it in a well greased bowl and apply some oil on the top as well. Cover it and keep it in some warm place so that it rises well. I kept it in my oven, switching on only light and not the oven. It takes 45 minutes to 1 hour or sometimes more than that, as per the whether.

Make the stuffing :

• In a pan, take some oil, to this add garlic and saute, then add onions and again saute unless they are golden, then add bell peppers and saute for 1-2 minutes. Now add the paneer, also add the chilli flakes, oregano and salt. Mix well and cook fora minute more. Keep aside to cool.
• Once cooled, add the cheese and mix.

Second proofing of the dough :

• Once doubled, take out the dough on the work surface, deflate it and roll it to a rectangular blog of same thickness, with the help of your palms.
• Cut the dough into six equal parts.
• Take each part and form a ball, as shown in the video.
• Keep these balls with some distance, apply some oil, cover and let them rise again. This will again take 40 minutes to 1 hour.

Stuffing the buns :

• Once balls are doubled in size, stuff them with the filling and close them. Try to pinch them nicely so that they don't open while baking.
• Keep all the stuffed balls on a baking tray lined with parchment paper/butter paper or aluminum foil. 
• Cover them and rest them again for 15-20 minutes. 
• In the mean while preheat the oven at 220° Celsius.

Baking the buns :

• Once rested, apply some milk with brush, for nice shine and bake them for 20-25 minutes.
• Also keep an oven proof dish filled with a cup of boiling water in the lower rack to create steam. This helps in forming nice crust.
• Mine were exactly for 22 minutes.
• After taking them out, put them on a cooling rack and apply some butter.
  Let them cool a bit.

Enjoy!!!!

Note :

• Yeast is a main hero of the recipe so if it doesn't froth nicely, throw away the mixture, check the yeast expiry date and start with fresh.
• Never skip the dough kneading part, this makes the bun softer.
• You can always play with filling part, as per you taste preferences.
• Proof them twice, as told in the recipe.
• You can also apply some egg wash instead of milk. 

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy Baking

Priyanka