Foodie Workz

After having made the  Banana Bread (eggless), I am posting this yet another egg free baked goodie as  my 100th post .  Needless to say all my baked goods are and will be eggless.  I choose to bookmark only those recipes wherein I will be able to skip the eggs.   I was not averse to eggs until about a few years back when I started trying eggless recipes.  My first ever attempt during my non blogging days to bake something eggless was the wonderful Banana Bread which has been posted here on my blog a few days ago and later on an eggless apple cake. Since then I have been hooked on to these eggless treats and encourage my kids also to try out baking in the kitchen without eggs.   Suddenly, when they get the urge to bake something, they just simply use my idea of milk and oil combination where the recipe calls for just one egg.  This ofcourse has been borrowed from here  which also lists out very many other ideas.  I find this easy to ad...

1 cup steel cut oats 1/2 of an onion chopped fine 1 medium carrot 1/3 cup each of frozen beans and frozen peas 1-2 green chilies chopped small piece of ginger grated 1/2 tsp mustard seeds 1 tsp urad dal few curry leaves Heat up a spoon of oil or ghee and roast the oats till it changes color and you begin to get a nice aroma.  Keep it aside. Heat up a table spoon of oil and splutter the mustard seeds followed by urad dal.  Add the chilies and ginger and stir for 1/2 a minute.  Follow it with onions and saute it on high for a minute. Add the beans and add the carrot and peas after a minute.  Add salt just enough for the vegetables and cook covered on low to medium heat for 3 minutes.  In the meanwhile heat up about 2 cups of water and add it to the vegetables. Once it begins to bubble, add the oats and the needed salt and let it come to a nice boil.  Cover the pan with a lid and cook the oats on low heat.  It took about 20 minutes for ...

To me muffins are a versatile food in that it can be had for breakfast, as a snack or as a dessert.  I enjoy making them as much as my kids enjoy eating them.  I got hooked to this muffin recipe on  Zesty South Indian Kitchen as it has very less oil and used a combination of wheat flour and oats. Having tried this, I decided to send this to Priya's Bookmarked Recipes - Every Tuesday .  But I made a few changes like replacing the egg with milk and oil and some pecans instead of walnuts. Here is what I did: 1/2 cup wheat flour 1/4 cup all purpose flour 1/2 cup quick oats(powder it coarse) 2 ripe bananas 1/3 cup packed brown sugar 1/8 cup oil 1/4 cup milk(can use fat free) 1 tbsp milk plus 3 tbsp oil(instead of 1 egg) 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp + 1/8 tsp cinnamon powder 1/8 tsp ginger powder 1/8 tsp clove powder 1/4 cup chopped pecans 1/4 tsp salt Pre heat the oven to 375 degrees.  Combine all the dry ingredients well...

Quick Oats - 1/4 cup(ground to a coarse consistency) Rice Flour and Fine Sooji combined - 1/4 cup Baking Powder - 1/2 tsp Baking Soda - 1/4 tsp Salt - little less than 1/2 tsp Finely chopped onion - 1/3 cup Green chillies - 1 to 2 finely chopped Ginger - finely chopped small piece Coriander leaves chopped - 1 tbsp Mix all the dry ingredients thoroughly. Add the onions, green chillies, ginger and coriander leaves. Give a good stir. Add about 1/3 cup of water and mix it well. Leave this mixture aside for 30 mts. Have the kuzhi paniyaram pan ready with about a tsp of oil in each hole. Drop a spoonful batter into each hole after the oil is heated up. Once it is cooked on one side, turn them over and add more oil if needed. They can be served with coconut or green chutney.

One measure of Oats Flour One measure of Almond powder Sugar according to taste Cardamom Powder Roasted cashews and raisins for garnish Cook the oats and almond flour together in the cooker with water and milk combined in the ratio desired. The total liquid to powder ratio can be 3:1. Once cooked and while it is still hot, remove any lumps if any. Bring it the stove top and add the required amount of sugar and let it come to a boil at medium heat remembering to stir the mixture. Add some well boiled milk or evaporated milk and let it again come to a boil. Turn off the stove and add cardamom and the roasted cashew and raisins for garnish.

One measure Oats Flour One measure Milk One measure Almond meal or powder One measure ghee Two measure Sugar I used a standard 1/2 cup measure for the above recipe. For the one measure of Almond powder, I used half almonds and half finely shredded coconut. Combine all the ingredients in a pan and make sure there are no lumps in the mixture. Start cooking at medium high heat. Keep stirring the mixture to ensure that it does not get burnt at the bottom. The mixture is ready once it all comes together leaving the sides of the pan. Have a greased plate ready to pour the mixture. For the quantity I tried it took about 12-15 mts. Once it is ready, quickly transfer the dough to the greased plate. Let it cool slightly before you cut into desired shape. This was sent to "CWF-Oats" event hosted by Priya of easyntastyrecipes@blogspot.com