Healthy Oat and Date Laddu | Oat and Date balls | No Added Sugar

Oat and Date Laddu

Healthy Oat and Date balls( Vegan, No added Sugar)
Prep Time: 10 minutes
Cooking Time: 5 minutes
Maked: 15 to 18 laddus
Ingredients:

1. Olive oil /coconut oil- 2 tsp
2. Oats- 1 cup
3. Pistachios - 1/4 cup
4. Cashew nuts - 1/4 cup
5. Flax seeds - 2 to 3 tsp
6. Soft Dates - 20 to 24( or according to taste)

Instructions:

Heat  oil in  a pan,add oats,pistachios and cashew nuts.Fry for about 5 minutes over medium low flame.Allow it to cool slightly  and grind to form a coarse powder.

Add the oats and nuts powder to a mixing bowl.Add the pitted dates and flax seeds.

Mix well using your fingertips ,until combined.( use a food processor ,if desired.)Roll it into 1.5" balls.Store in an airtight container.

NOTES

• You can also use almonds ,walnuts or any other nuts of your choice.
•  Adjust the quantity of dates according to your taste.
• I halved the recipe as you can see in the pics.

Flourless Peanut Butter Cookies | Gluten Free Cookies | Three Ingredient Peanut Butter Cookies

Flourless Peanut Butter Cookies

Easy and delicious ,Gluten-Free Peanut Butter Cookies
Recipe Source:Foodnetwork,You can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Makes: 18 to 20 cookies
Ingredients:

1. Peanut butter- 1 cup( see notes)
2. Sugar - 3/4 to 1 cup( i used 1 cup brown sugar)
3. Egg - 1

Instructions:

Preheat oven to 180 deg C.Line a baking tray with parchment paper.In a mixing bowl,mix together peanut butter,sugar  and egg until combined.

Roll it into 1 or 1.5" balls.Place on the prepared baking sheet 1" apart.Gently press with a fork to flatten.Bake until golden around the edges for about 10 minutes.Let it cool for 5 minutes before placing them on a cooling rack,as it may crumble easily while warm. 

.NOTES

• I used homemade peanut butter.If you are using store bought peanut butter(with added sugar),adjust the quantity of sugar,according to your taste. 
• You can also add 1/2 tsp vanilla extract ,if desired.
• If you like chewy cookies,do not flatten the dough too much and bake for exactly 10 minutes.
• If you prefer crunchy cookies,flatten the dough a bit more and bake for about 11 to 12 minutes.
  

Oreo Cookies and Cream No-Bake Cheesecake

Oreo cookies and cream No-Bake cheesecake

Quick and easy No- bake cookies and cream cheesecake.
Recipe source: countrycleaver.com, you can find the original recipe here.
Prep Time: 20 minutes
Cook time: - minutes
Serves: 4
Ingredients:
For cookie base:

1. Oreo cookies- 10 to 12
2. Melted butter - 2 tbsp

For crust:

1. Heavy cream- 3/4 cup
2. Cream cheese - 1 cup
3. Lemon juice- 1 tsp
4. Vanilla extract- 3/4 tsp
5. Sugar- 3 to 4 tbsp( or according to taste)
6. Crushed Oreos-1/4 cup

Instructions:

To prepare cookie base: Crush  Oreo cookies in a blender to form fine crumbs.Add melted butter and mix well.Divide the crumbs between 4 or 5 serving cups and gently press the crumbs into the bottom of  each serving cup.Refrigerate until required.

To prepare filling:In a bowl,beat heavy cream until medium peaks form.Keep aside.

In another bowl,mix together cream cheese,lemon juice,vanilla extract and sugar until smooth.Now fold in the whipped cream.

Gently fold in the crushed Oreo cookies.

Spoon or pipe this cheesecake mixture into each serving cup.

Refrigerate until ready to serve.Top with crushed Oreos ,if desired.

NOTES

• Check the recipe for homemade cream cheese here.

7 EASY CHRISTMAS DESSERTS AND SWEETS RECIPES

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Easy Christmas desserts and sweets - Click on the below pictures for the recipes

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Easy one bowl brownie

Eggless chocolate cake/Vegan chocolate cake

Eggless carrot cake/Vegan carrot cake

No cook choco rolls

No cook spiced date truffles

Eggless vanilla cake

No cook double layer fudge

FRUIT MINCE PIE | CHRISTMAS RECIPE

Fruit mince pie


Short crust pastry filled with rich,sticky and spiced fruit filling,usually served during christmas season.
Prep Time:15 minutes
Cook time: 40 minutes
Makes: 25 to 30 min pies
Ingredients:

For the dough

1. All purpose flour- 2 cups
2. Salt- 1/4 tsp
3. Icing sugar-2 tbsp
4. Unsalted butter,cut into cubes-2/3 cup
5. Egg yolk- 1 large
6. Cold water- 2 to 3 tbsp

For the fruit filling

1. Mixed dry fruits- 1.5 cup( use sultanas,raisins,currants,cranberries etc)
2. Almonds,chopped-1/8 cup
3. Apple,peeled and grated-1 large
4. Apple juice-1/4 cup
5. Brown sugar- 1/2 cup
6. Butter- 2 tbsp
7. Lemon and orange rind- 2 tsp
8. Lemon juice-2 tsp
9. Cinnamon powder- 1/4 to 1/2 tsp
10. Mixed spice powder-1/4 tsp
11. Nutmeg powder-1 pinch

Instructions:

Combine together all the ingredients for the filling in a saucepan and bring it to a boil.Reduce the flame to medium and allow to simmer until the dry fruits turns soft and water content is almost completely absorbed.Allow this to cool completely.

In a large mixing bowl,combine together,all purpose flour, salt and icing sugar.Add butter and mix gently using your finger tips until it resembles fine breadcrumbs.Add egg yolk and sufficient quantity of water,mix gently until the dough just comes together.Transfer the dough onto a lightly floured surface and gently knead until  smooth.

Preheat oven to 180 Deg C.Lightly grease the muffin tin with butter.Keep aside.

Roll the dough on a lightly floured surface until 3 mm thick and cut out rounds using a  cookie cutter.Gently press this into the muffin tin.

Fill the pastry shells with 1 to 2 tsp of the fruit filling.

Cut out small star shapes from the rolled out dough and place it over the fruit filling.Press the edges to seal.Transfer to the baking tray and bake for about 20 to 25 minutes or until it turns slightly golden on the edges.

Allow it to cool completely.Dust with powdered sugar and serve.

Transfer it to a bowl ,serve warm or chilled.

NOTES

• Leftover fruit filling can be refrigerated for more than a week.

Rice flour jam cookies | Thumbprint cookies | Gluten free recipe

Rice flour jam cookies

Buttery shortbread like cookie filled with strawberry jam.
Prep Time: 10 minutes
Cook time: 10 to 12 minutes
Yeilds: 28 cookies

Ingredients:

1. Butter- 1/2 cup
2. Sugar-1/2 cup
3. Egg-1 no
4. Vanilla extract-1 tsp
5. White rice flour-1.5 cups
6. Baking soda-1/4 tsp
7. Baking powder-1/4 tsp
8. Salt-1 pinch
9. Strawberry jam-1/4 cup(or as required)

Instructions:

In a mixing bowl,beat together butter and sugar until light and creamy.

Add egg and mix well until combined.

Add vanilla extract and mix well.

Now add rice flour,baking soda,baking powder and salt.Mix just until combined.

Gently knead , just until the dough smooths out.

Preheat oven to 180 deg C,line the baking sheet with parchment paper.

Divide the dough into 1" balls and flatten lightly.Place about 2" apart on the prepared baking sheet.

Use your finger to make a depression in the center of each cookie.Fill each indentation with about 1/2 tsp jam.

Bake the cookies for about 10 to 12 minutes,or until firm on top.It should have a slight golden bottom.

Allow it to cool before removing  from the baking tray,as these cookies crumble easily while warm.

PERSIAN RICE FLOUR COOKIES | NAN BERENJI

Persian Rice Flour Cookies

Light and fragrant (gluten free) Persian cookies made using rice flour.
Recipe adapted from :Food.com,you can find the original recipe here
Prep Time: 30 minutes
Cook time: 22 minutes
Yields: 20 to 24 cookies
Ingredients:

1. Canola oil or melted ghee- 1/3 cup( see notes)
2. Sugar-2/3 cup
3. Eggs- 2 small
4. Rose water- 2 tbsp
5. Rice flour- 2 and 1/4 cup
6. Baking powder-1/4 tsp
7. Cardamom powder-3/4 tsp
8. Pistachios,finely chopped or poppy seeds-to garnish( i used almonds)

Instructions:

In a mixing bowl combine together oil/melted ghee and sugar.

Add the eggs and mix well using a spatula.Add rose water and mix well.

Now add rice flour,baking powder and cardamom powder ,blend to for a thick dough.

Refrigerate the dough for at least 20 minutes.

Preheat oven to 180 Deg C.Line a baking tray with parchment paper.

Roll the dough into 1.5" balls and flatten slightly.Place this on the prepared baking tray,leaving about an inch between each cookies.

Sprinkle the ground pistachios /poppy seeds on top.

Bake for about 20 to 22 minutes or until firm and cracked on top.It should have a slight golden bottom.

Allow it to cool before removing it from the tray,as these cookies crumble easily while warm.

Notes:

• For best results use freshly ground cardamom powder. Also, adding ghee instead of oil will give a better flavor.

GUR PAPDI | EASY WHOLE WHEAT FLOUR AND JAGGERY FUDGE

Gur papdi

Recipe source: Sanjeevkapoorkhazana, you can find the original recipe here.

Ingredients

1. Ghee- 1 cup
2. Whole wheat flour- 2 cups
3. Powdered / grated jaggery- 1 cup
4. Sliced almonds and pistachios- 1/4 cup( and more for garnishing-optional)
5. Cardamom powder- 1/4 tsp
6. Nutmeg powder- 1 pinch

Directions

• Heat ghee in a heavy bottomed pan.Add whole wheat  flour and fry stirring continuously,until it turns golden.
• Allow this to cool slightly.When it is lukewarm,add grated jaggery and mix well until combined.
• Add  sliced almonds, pistachios( if using) ,cardamom and nutmeg powder and mix well.
• Transfer this to a greased tray .Press and level it using the back of a spoon.
• Add chopped nuts on top and press it using a spoon.
• Cut into squares.Allow it to cool completely before transferring on to a serving tray or an airtight container.

VETTU CAKE / FRIED TEA CAKE

Vettu Cake-Step by step recipe

Ingredients

1. Egg- 1 large
2. Powdered sugar- 1/2 cup(75 gms)
3. Baking soda- 1/4 tsp
4. All purpose flour- 1 cup(few tbsp more ,as required)
5. Cardamom powder- 1/4 tsp(see notes)
6. Oil- for deep frying

Directions

• In a large bowl,mix together egg and powdered sugar until combined.

• Add baking soda,all purpose flour and cardamom powder.

• Mix well until combined.
• Knead gently to form a smooth dough.(If the dough is sticky,add 1 or 2 tbsp more  all purpose flour.)Keep aside for 5 to 10 minutes.

• Divide the dough into two ,form each half into a rectangular log.( or just shape whole of the dough into a large rectangular log for slightly larger cakes)

• Using a sharp knife ,slice the dough into 3/4 to 1" thick slices.Make two deep cuts on each slice,as shown in the picture.Keep aside.
• Heat oil in a pan and deep fry,over a medium heat,until it turns golden brown.
• Drain on to a kitchen towel, allow it to cool completely.Store in an airtight container for up to a week.

NOTES

• Make sure you fry the cakes over a medium heat.If the oil is too hot,the outside of the cakes will brown too quickly and inside will be under cooked. 
• Do not over fry the cakes,if you do so it will be a bit too hard to eat.
• For best results use freshly ground cardamom powder.
• You can make 28 to 30 small cakes or 14 to 15 larger cakes from the above mentioned quantity.