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Vegan Eggless Chocolate Chip Cookies

I have to tell everyone, I am not 100
% vegan. I am not trying to spread veganism. But i try to adopt in my day to day busy life to stay healthy, fit and disease free. I don't go to extremes. We all have our opinions.
How do we measure it
?
By staying healthy. But I am trying to keep myself healthly by eating the right food and in moderation. Our taste buds for eating sweets are going bonkers. So I thought balancing our diet, keeping in mind high cholestrol, blood pressure, diabetes, heart attack, cancer. All these bad friends are increasing in numbers.

So having eggless cookies after dinner or for snacking is a great way to nourish your body without losing your taste buds or crave for eating sweets. This a healthy, nutritious, low calories, tasty, eggless, butterless cookies.

I have to tell you these cookies are delicious, tasty, soft, chewy and mouth watering. I researched on the web, trying to see what else is there out for making eggless cookies. There was variation in makin Vegan cookies. So I adopted few things from here and there and then I added my did my own testing in my little home kitchen. The sources from Taste of Home.com. I have tweeked this recipe as per my
needs. So enjoy!

1-1/4 cups packed dark brown sugar

1/2 cup vegetable oil

6 tablespoons vanilla Almond milk or Soy

1/4 cup  sugar

1/4 cup ripened bananas
    2 tblsp Chia seeds gel/paste

2 teaspoons vanilla extract

2-1/4 cups  unbleached all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup vegan semisweet chocolate chips(Diary free)

 
what is Chia
?
you can see my picture detailed description. how to make paste?

Directions

• In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips Cover and refrigerate for 1 hour or overnite. I did overnite, as I was tired to bake them.
• Drop by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: 20 cookies

 

 

Jamaican Hibiscus sherbhat-e-azam, swatantra diwas drink, sharbhat

I had  posted a contest, to indentify the posted picture. Received few responses, some guesses and some frustrations.

The winner of this contest was Preeti Thakur. She has been my good friend and a good food opinion maker for me. She lives in canada and has a amazing flair for food tasting, not sure about cooking food?  Her answer was Dried hibiscus. It is true. They are Jamaican kind.

Preeti Thakur is the face of the week for " indianfoodbaazar.com". Thumbs up girl.

It is a dried petal of a hibiscus flower. This variety is deep red in color. Where I grew up in mumbai, we had neighbors grow them in their little veranda(patio). Then i did not knew much about it. Didn't realize it was edible or had it's multi purpose.

I happen to stumble upon at latin American store Cardenas in las vegas. I saw the store have variety of drinks to offfer from fresh fruit juices, to smoothies, blends, fruit vegetable drink, horchatas and hibiscus drink.
I tried a sample and was carried away. It was irresistible. The tangy, sour taste. I dare not ask the ladies there. But I have tried to replicate that in my own Indian desi style

1 cup dried hibiscus( soak overnight in boiling water)
2 cups boiling water
10/12  mint leaves
2/3 leaves basil(tulsi)
1/2 cup light sugar/ agave/monk
1 tblsp lime juice
1/4 tsp himalayan salt(kala namak)

Note: soaking hibiscus releases all that flavor and color from the flower and makes it more potent.

In a motar pestle crush mint leaves, basil leaves and sugar and salt.

In a big pot, add the sugar herb mixture, add lime juice and hibiscus mix. Mix well all ingredients together. This will be strong liquid. Got to dilute, by adding more water. Add 2- 3 more cups. Refigerate to chill or serve on the rocks,by adding ice cubes to your favorite glass drink.

Cheers!  Swatantra diwas mubarak ho mere Bharat wasiyo. Basatwa salgira for India's independence.

Nariyal Kesar Kulfi(Coconut saffron Ice cream)

I grew up in Mumbai, eating lot of coconuts. Being on the coastal regions, you will see plenty of palm trees and coconut in abundance.

My mom make delicious meals .She was always known for her meals and still she is. She was born and raised in Karnataka(southern india) and a daughter of a farmer. Her abundant knowledge about food, cooking and you name it is like an Encyclopedia.

Here flair to speak different indian regional languages and her passion to cook is invincible. She was known for being the best seamtress. This was not her passion, it was out of choice to give us the eleviated lifestyle, english education and not repeat the profession.

She made every use of coconuts. From  mangalorean fish curry, to pateleos, gariyos, mandas, gulgule, goat curry, mughlai chicken curry and you name it.

Cooking ,Cleaning and Computer was not my passion. I hated it, as much as I learnt to love it now.

When mom cooked in the kitchen, I would engage myself, pretending to study. I feel guilty about it now. Same with cleaning. I specialized in accomodations operations and housekeeping management. Did not like a bit.

When I was doing my degree in Institute of Hotel Mgt, I had computer as a subject. One of my colleagues did my assignment for me. The program lotus! I still have good memory.

Back to making Coconut saffron ice cream. In hindi, "Nariyal" for coconut and "kesar" for saffron. In this blog you are not just learning your passion to cook, but learning some Hindi words too.

What is " kulfi"? It is a thicker and more smooth and creamy version of ice cream made with heavy cream, condensed milk, whipped cream. But I have made a vegan version. Non dairy, low calorie.

Ingredients
1 can whole coconut milk(full fat)
Refigerate overnight. When the milk get condensed or hardened after refrigeration, scoop coconut and drain water.
10- 12 saffron strands(kesar)
1/2 cup sugar
Coconut milk or creamer(1/2 cup)

Preparation:
In a medium bowl, whip the coconut cream from the can adding sugar little by little. Go slow, otherwise you will form air bubbles. You will form a delicious coconut whipped cream.

I made mistake while making kulfi, i used low fat coconut. Became watery. Did not refigerate coconut and scooped coconut cream and threw water. I used all coconut milk

In a seperate small bowl. Add saffron and dissolve in 2 tblsp coconut milk and rest for 15 minutes and stir well.

Add saffron mix, coconut milk/creamer to the whipped cream. Mix well and add into your ice cream molds or pop molds. Freeze for atleast 5-8 hrs, before serving.

When serving, warm up the molds on the palm of your hand to take kulfi out. Yum yum! Deliciouso.

Avocado shake/nice cream/smoosicle

What is an avocado? The green looking hard shelled bulb. Yes, it looks ugly from outside, but smooth from inside. It is rich, full with nutrients and a great substitute for butter, mayonaise!

When the fruit is light green means, jt is still not riped. But when it transforms into a dark greener color, it means ready or ripened.

Avocado has its great multi purpose in salads, salsa, smoothies, chutneys and you name it. It is in high demand these days.

Eating  healthy should be the choice not an excuse. Eating in moderation, portion control is a great getaway from your mouth to your body.

Thanks to our Import and Export business where we can trade items internationally. It is made available for us at a low premium.

Ingredients:
1 ripened avocado/gucamole
2 ripened bananas(kela)
1 medium sized mango(ripe)

Preparation

Mix all the above in a blender, till formed to a smooth consistency. No need to add any liquids . Pour yourself or your friends a glass of shake  or pour into pop moulds to make avocadi freeze pops or eat as it is in a form of ice cream.

You can aim for 3 shots in one go. It is a one stop shop.

Enjoy!

Serves 2-3 persons

Green chutney seared Tilapia fillet

Tilapia is a white mild fish. Easy to prepare and eat. I have tried different techniques in making tilapia. But todays technique is different. I have  combined different herbs, lime juice with ginger garlic paste rubbed spices.

Ingredients:
2 medium sized tilapia fillet
1/2 tsp chili powder
1/4 tsp turmeric powder
1/2 tblsp ginger/garlic paste
Salt to taste
1/4 tsp olive oil
1 1/2 tblsp grounded herbs( 1/2 cup  cilantro, 3/4 mint leaves, 3 or 4 strands fenugreek leaves, 7/8 basil leaves). Grind all herbs with little water to make paste. Leftover store in the fridge and use within few days.

Note: Marinate fish with all the above spices and herbs overnigjt

Preparation: In a medium sized pan, add 1 tblsp vegetable oil. When oil hot enough, add marinated fish slowly without splashing oil on yourself. Cook 3 minutes on each side or till slightly brown.

Thanks mom for giving me excellent tips on making delicious fish and other goodies. You are the best mom, a person like me can have.

Serve hot with rice, dal and amla pickle!

Neem Chai(tea/drink)

What is Neem? Neem is an ancient medicinal herb or botanical plant that has its multi purpose.
Nimtree or Indian Lilac. In indian the neem is used in garlands to offer gods and other Indian festivities. Neem is offered to God by their devotees during different Indian festivals.

As kids I remember, my parents would give us castor oil to detoxify your body. Meaning body cleansing!  we were used to eating candies and not eating right was the issue. So in order to balance our body with not just sweets, but also with bitterness, they would recommend us to take every month bitter medicine.

As we grew and progressed, we graduated in taking Kabaj Churan. The smell is awful. You have to take night prior with warm water, 1 tblsp of kayam churan. It was unbearable. But it was for our own good.

Product Description & Composition (as on package)

Cleans Bowels lead to healthy life.
1. Useful in habitual constipation
2. Relives Headache & Hyperacidity
3. Safe on prolonged use.
4. Kabaj has greater effect with smaller doses.

After that, Now I have post graduated to neem and kadu chirate! Kudos

The Neem tree -Azadirachta Indica - is an evergreen, native to South India, that grows up to 60 ft high. It is found in the tropical dry deciduous/evergreen and thorny forests and drier parts of Uttar Pradesh, Haryana, Punjab, Himachal Pradesh, Orissa, Andhra Pradesh, Kerala, Karnataka, and Tamil Nadu. It has been planted and naturalized throughout Africa and grows in Indonesia, Sri Lanka, Myanmar, Pakistan, Japan and tropical regions of Australia and America. Ancient Indian texts refer to Neem as Sarva Roga Nivarini, "the curer of all ailments."

The medicinal properties of Neem have been described in ancient Indian medical texts (4000 B.C.) such as the Atharva Veda, Ghrhyasutras and the Sutragranthas. The sanskrit name, nimba, is a derivative of the term nimbati syasthyamdadati-meaning 'to give good health'.

Literally, every part of the tree has a use. The leaf and bark are used in teas, cosmetics, skin care, pet care and medicinal preparations.

More resources: http://www.neemfoundation.org/neem-articles/using-neem.html

I am so thankful to my mom, going through all the hardships of drying Neem leaves and shipping them. She is am awsesome and cool mom. Now I know, she means our well being. You have been a great inspiration thoroughout our lives mom! Thank you.

Warning: Neem should not be consumed by conceiving moms or nursing moms, as any other medications. Please consult your doctor!


Note: Neem chai should be comsumed warm, empty stomach! Wait for 30 minutes to 45 before consuming any food.


Ingredients:

1 to 2 cup dried neem leaves
2-3 cup water

Preparation:
Boil 2 to 3 cups of water in a medium size pot. When boiling add neem leaves. When the water
reduces, add more water as need. It depends upon how watery or thick you want to consume.

Filter the neem chai with a strainer in your favorite chai mug and you are on your way to living a healthy lifstyle. Happy Healthy lifestyle.

Remember "Health is Wealth".

Tikka Swai/basa machli fry(fish)

Are you craving for fish or you mad scientist about fish! Either way you are going to be craving more and more after preparing  Janet's tikka fish fry. In hindi, "tikka" means spicy.
"machli"in hindi means fish. It is a vitnamese catfish, also known as "BASA".

Aaaj tikka kya hai?, mittha, thunda ya namkeen. Aaj to mummy ne Acchi tikki machli banaye hai.(Hindi, Dear).

Thank God I don't have to fetch fish from the fishermen's wharf. The nice thing you can get throughout the season, fresh or frozen. It can be pricey. Hey don't have to buy when they are. Why not buy when they are on sale and stock your freezer, unless you like fresh from the sea to the market and to your kitchen. Not posible!

This is the first time I preapared swai fish. It is light, not fishy and white fish. Very mild in taste. I was inspired to buy this fish when I went for an Indian buffet in las vegas. They had excellent fish curry sauce. But I was having an inner desire for fried fish and at the same time healthy and tasty.

So today I am preparing Swai Fish Fillet with Indian spices and a little bit of TLC(Tender, Love and care).

 

Ingredients:

2 Swai/Basa fillets
Marinate the above: Ingredients
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp curry powder(optional)
1/2 tblsp ginger/garlic paste
1/2 tblsp lime juice

Note: Marinate the fish overnite. It is best to marinate overnite, as it sits wells and makes the fish tender, soft and delicious and does not taste fishy. The trick to eliminate any fish odor is by adding turmeric, ginger and garlic paste.

Did anyone now that "Turmeric" has proven to avoid "Alzheimers disease". It is true. Indian spices has been around for 1000 of years. It has lot of quick remedies. It is not a myth or a grapevine tale.


Preparation:
In a medium plate, take 1/2 cup to 1 cup of chick pea flour. Add necessary spice, like salt to taste, a pinch of turmeric, 1/4 tsp pepper powder, 1/4 tsp red chilli powder. Take each marinated fish, and roll them into chick pea flour , then  In a medium sauce pan, add 1-2 tblsp vegetable oil as needed. When the oil is hot enough, add fish. Pan fry till they are brown on one side and then turn over on the other side. They come out so light crispy, tasty and delicious.

You have to trust me on this. A real comfort Indian way of making fish fry!