Vegan oatmeal Ginger cookies|Whole wheat oatmeal ginger cookies |Christmas Recipes

Christmas is here and I'm sure its the best time of the year for many of us for many reasons like baking, cooking, family time, holiday time and more.Looking at all the pictures in the virtual world i bet i've gained a few pounds just drooling over many c/bakes.This is what i made today to share with my neighbours.

Vermicelli and Vegetable baked Spring Roll

Spring rolls - such a yummy snack/appetizer.I remember i used to always sit and wait for it to come at any restaurants.It used to take the longest to prepare i guess...so even after everyone got their orders i used to be waiting...How glad am i, to be able to make it at home and that too a baked version...double plus!

I've looked enough in local stores for puff pastry sheets so i can try my hand at some baked good..but in vain.Can't find them anywhere close to me.So I decided to use the same outer cover recipe i used to make my irani samosas for this one too.The verdict....the spring rolls were crispy but a bit chewy.I will definitely try to improvise on the wrapper recipe.

The filling was wonderful....i wanted to have it as it is :)) You can get as innovative on the filling i needn't tell you all.I have used vermicelli and vegetables.I even thought of other fillings but i was out of stock of them.
   

 You need

For the wrapper:
Equal parts of wheat flour and all purpose flour i used half cup each
Salt to taste
Vegetable oil 1 tsp
Baking soda 1 generous pinch
Water as per need

• Mix all of the above to make a nice soft dough and leave it aside for about 1 hour.

For the filling: 

Vegetables - carrots, cabbage, beans, capsicum 1 cup 

Vermicelli quarter cup (cook it according to directions)

Salt to taste

Soya sauce 1 tsp

Oil 1 tablespoon

• Heat the oil is a pan, add the beans,cabbage,carrots and capsicum in that order and saute them until soft with salt to taste.
• Add the cooked vermicelli and soya sauce and stir in with all the vegetables.
• Leave this filling to cool.

• Preheat the oven to 200C and grease a baking tray.
• Pinch a small ball of dough and roll it as thin as you can (as for a chapati) you should be able to see the surface beneath (well, almost!) , keep as much filling as you need and seal the ends with a paste of flour and water mix - this acts as a glue.Place the prepared spring rolls on a greased tray.Smear oil on the spring rolls before baking them.
•  Bake the spring rolls at 200C for about 20 minutes on each side or until the outer layer is brown and hard when tapped.

• Serve hot with tomato sauce or have it as it is!! 

Notes:

1. Roll out the dough as thin as you can, i left it round in shape itself.Placed a tablespoon full or more of filling towards one end of the round wrapper, applied the glue paste on the edge and folded the bottom edge first then the sides applying the glue mix to all folding sides.
2. Non vegetarians can add cooked chicken or meat to the filling too.

Sending this to From fried to Favorite @ Uk-Rasoi , Bake fest, let's party- go bake it, Kids delight, I love baking #6

Vermicelli and Vegetable baked Spring Roll

Spring rolls - such a yummy snack/appetizer.I remember i used to always sit and wait for it to come at any restaurants.It used to take the longest to prepare i guess...so even after everyone got their orders i used to be waiting...How glad am i, to be able to make it at home and that too a baked version...double plus!

Pulav and spicy baked chicken

Just a weekend easy to make lunch.

For the pulav, you need


Basmati rice 1 cup {soaked for 15 mins and drained}
Butter/ghee/oil 2 tablespoons
Garam masala whole(cardamoms,cloves,bay leaves,cinnamon) 3 nos each
Onions 1 small chopped finely
Ginger Garlic paste 1tsp
Yogurt/curd 1 tablespoon
Green chillies 2 slit long
Water 2 cups
Cilantro/coriander leaves chopped few
Salt to taste

• In a nonstick pan, heat the ghee or oil and add the garam masala let it pop, then add the onions and green chillies, fry till translucent.
• Now add the ginger garlic paste and fry well.Add the basmati rice and let it fry well until the moisture leaves the rice.
• Add the yogurt to the rice and fry well.
• Add the water required to cook the rice,check for salt.
• Check the rice it should be done in about 12 15 minutes on a low flame.
• Garnish with coriander leaves.

For the baked chicken

Chicken 1/4 kg
Dhaniya powder 1 tsp
Red chilli powder 1/2 tsp( as you need)
Fennel seeds 1 tsp(whole/powdered)
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Yogurt 1 tsp
Oil to mix the spices
Salt to taste

• Marinate the chicken in the above spices and leave it in the fridge overnight(ig you have time or atleast an hour)
• Preheat the oven to 250C and pop the marinated chicken into the oven.Drizzle some oil over the chicken before you start baking it.Cover the vessel and let it bake for about 15 minutes and then change sides and let it bake until the chicken is done.

Serve the pulav and baked chicken with salad and raita :) 

Pulav and spicy baked chicken

Just a weekend easy to make lunch.

For the pulav, you need


Basmati rice 1 cup {soaked for 15 mins and drained}
Butter/ghee/oil 2 tablespoons
Garam masala whole(cardamoms,cloves,bay leaves,cinnamon) 3 nos each
Onions 1 small chopped finely
Ginger Garlic paste 1tsp
Yogurt/curd 1 tablespoon
Green chillies 2 slit long
Water 2 cups
Cilantro/coriander leaves chopped few
Salt to taste

• In a nonstick pan, heat the ghee or oil and add the garam masala let it pop, then add the onions and green chillies, fry till translucent.
• Now add the ginger garlic paste and fry well.Add the basmati rice and let it fry well until the moisture leaves the rice.
• Add the yogurt to the rice and fry well.
• Add the water required to cook the rice,check for salt.
• Check the rice it should be done in about 12 15 minutes on a low flame.
• Garnish with coriander leaves.

For the baked chicken

Chicken 1/4 kg
Dhaniya powder 1 tsp
Red chilli powder 1/2 tsp( as you need)
Fennel seeds 1 tsp(whole/powdered)
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Yogurt 1 tsp
Oil to mix the spices
Salt to taste

• Marinate the chicken in the above spices and leave it in the fridge overnight(ig you have time or atleast an hour)
• Preheat the oven to 250C and pop the marinated chicken into the oven.Drizzle some oil over the chicken before you start baking it.Cover the vessel and let it bake for about 15 minutes and then change sides and let it bake until the chicken is done.

Serve the pulav and baked chicken with salad and raita :) 

Naankatai cookies

Naankatais are simple-Indian-eggless cookies.They turn out so crispy and light.They can be made almost instantly.I tried them on a rainy afternoon as I was itching to bake something.So I looked up the internet for a few measurement of ingredients and as usual tweaked them to get the ones right for my family's taste buds.I loved them and will definitely make them often.

Served hot with Tea 

To make Naankatais you need 


Flour/maida 1/2 cup
Semolina/Rawa 1/2 cup 
Besan/Gram flour 1/6 cup (about 2 tablespoons)
Baking soda 1/8th tspn
Green elaichi/cardamoms 5 nos
Softened Butter 1/4 cup + Dalda 1/4 cup(you would need as much to make a smooth dough that will form nice round cookies)
Sugar powdered 2/3 cup
Cashews 10 numbers(chop 5 into small pieces to garnish the cookies)

Served hot with Tea 

•  Preheat the oven to 250C.Grease the baking tray.I'm using a convection oven its the same as a gas oven maybe the timings will vary.I baked for 10 mins the gas oven may take lesser time.
•  Powder the sugar,cashews(4-5) ,elaichis and keep aside.
•  Add all the dry ingredients to a plate.
•  Add the butter dalda mix and make a smooth dough such that you can make little balls of dough smoothly.And flatten them and pinch in a piece of chopped cashew at the centre of each cookie.
•  Arrange them a few inches apart as the cookies will expand as they bake.

On the baking tray

•  Put the tray into the preheated oven,change the oven temperature to 180C and bake for about 10 mins or till they are done. 
• Allow them to cool and store in a airtight container.Serve with Tea :)

Naankatai cookies

Naankatais are simple-Indian-eggless cookies.They turn out so crispy and light.They can be made almost instantly.I tried them on a rainy afternoon as I was itching to bake something.So I looked up the internet for a few measurement of ingredients and as usual tweaked them to get the ones right for my family's taste buds.I loved them and will definitely make them often.

Served hot with Tea