Almond-Coconut Cookies(Eggless)

I was elated and over-the-top when I made my first cookie.Though I was armed with a cookie cookbook and my fluctuating confidence,I set about making them and fortunately the cookies came out great.I came across many wonderful recipes for cookies and have tried many of them successfully.As I’ve said many times before,the Butter cookies are the best of the lot and they come out great and taste wonderful each and everytime I make it.

Many of the readers and my fellow bloggers have asked me how I make Eggless cookies and get good results.I am a beginner baker and have no idea how it comes out great,but one thing I know,I would always make it eggless.I don’t mind adding/having cakes/brownies with eggs,but when it comes to cookies,its an absolute NO.

A dear friend,Purnima-one who constantly encourages and appreciates me told me that the butter in the cookie is what makes it expand.So who needs the eggs..??She was the one who gave me the link to Pravs and asked me to try out this recipe.Her encouraging words work like magic and this recipe worked like magic too!!The flavour of the Coconut and nutty taste of Almonds make this cookie a super-duper HIT!!Thanks so much dear dearest Purnima..you are simply superb!!
Recipe Source - Pravs of Simply Spicy

Cookies will look mushy straight out of the oven,leave them to cool on a wire rack and they will become crunchy.

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Sprouted Moong Ghashi with Bamboo shoots

Sometime back,I wanted to buy a Sprouts maker and a Yogurt maker.Two people dissuaded me from it.My friend Deeps,who gave me tips on how to make thick and yummy curd at home and my ma-in-law who taught me the simplest way of making sprouts.I was never really a fan of sprouts,they attracted me more than anything else.I liked the whole process of soaking the pulses,leaving them to sprout and the way they form sprouts at the end of it.


Few years back,during Ajay's birthday,I wanted to surprise him by making this curry since he is such a big fan of Keerlu/bamboo shoots,for lunch.I was so looking forward to his reaction and when I checked on the moong expecting a lovely batch of sprouts,I saw that the adamant moong had refused to sprout-that was the last time I tried making sprouts on my own!!Ma-in-law,as always,came to rescue and taught me the right way to do it and I’ve been successful in making sprouts and as for the ghashi..it still lacks the ma-in-law punch!!

 
Kirlayile Mooga Ghashi with Keerlu(Sprouted Moong Curry with Bamboo shoots)

Ingredients

Sprouted Moong* – 1 cup
Salted/Fresh Bamboo shoots** - ½ cup,chopped
Drumsticks – 2,chopped into 2’ pieces
Salt to taste

For the Masala

Grated coconut – ¾ cup
Red chillies – 4(roasted with a tsp oil)
Tamarind lump – 1 channa size

For seasoning

Oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – 2 sprigs

Method

*To make the sprouts- soak moong(green gram) overnight.
Next day,wash it well and spread it in a pan-cover and keep aside to sprout.
After 12 hours,check on it-it would have started to sprout-wash it well and drain(this ensures that the sprouts don’t turn bitter).
Next day(24 hours after you’ve kept it for sprouting) it will be ready and you can use it.
Wash well and remove the green skins as much as possible.

**I used salted bamboo shoots.These require to be soaked overnight.Before adding them to the curry,add it to boiling water and squeeze it out once it cools down.

Cook sprouted moong,bamboo shoots and drumstick in a pressure cooker for 2-3 whistles.
Make a fine paste of grated coconut,red chillies and tamarind.
Add this paste to the cooked sprouts and mix well.
Let it boil and then simmer it for 5 minutes.
Check for salt and if required add salt(since bamboo shoots are salted the ghashi will have enough salt).
Prepare seasoning in a pan with oil.
Splutter mustard seeds and add curry leaves.
Add it to the ghashi.
Serve hot!!
Sending this bowl of Sprouted Moong Ghashi to Srivalli for My Legume love affair an event started by Susan of Well seasoned Cook.

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Simple Potato Upkari

Very often,while we dine out I come across single diners who just sit on a table facing the wall carrying a book or laptop in their hands and eating alone.I really get amused seeing them coz eating alone(let alone,dining out alone) is something which I absolutely detest.Many a times,I wait with a hungry stomach for hubby just so that I have company while I finish my meal.But its not always possible and I end up eating alone(without any choice) once in while.

If its dinner time,I usually make do with Maggi or cut fruits with milk but lunchtime is difficult.I have to make something for one(me) and that is something which I don’t much enjoy doing.I usually make quick fix items like Pulao/Fried rice in my one-whistle pressure cooker method,but last time I was not in a mood to make all that.I scanned the kitchen for the usual culprits and saw my favorite vegetable-Potato.I decided to make a simple potato upkari and while I was making it,it opened a box full of memories for me..

As kids,all three of us loved this upkari(which is a very VERY rare thing),so if in doubt,amma made this and satisfied all three of us.It was one of the first dishes I learnt to make.We loved it with chapathi too.I once made it with chapathi and packed it for our long bus journey,for me and my granny and she still says that she is not able to recreate that taste.I take it as a great compliment and have not bothered to ask her whether she really means it or she simply liked it because I made it!!
Simple Potato Upkari

Ingredients

Potatoes – 2-3,medium chopped into cubes
Oil – 2 tbsp
Mustard seeds – ½ tsp
Red chilly powder – 1 tsp
Salt to taste
Curry leaves – 1 sprig

Method

In a kadai,add oil and splutter mustard seeds.
Add the chopped potatoes and mix well.
Now add the chilly powder and salt to taste.
Mix well,cover with a lid and let it cook on simmer.
[No need to add water,however if you feel that they are getting burnt,sprinkle a few tbsps of water].
Add curry leaves and mix well.
Serve hot.
I like having this upkari with plain rice,curds and my favorite pickle-puddi ghallele.While I was uploading the pic,I was just wondering-does this pic/dish qualify for FIC-Yellow..lol;-)

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