A Big Thank You wth...Tomato Garlic Biscuits.

This post is a virtual way of thanking Srivalli @ Cooking 4 all Season who organized this wonderful event Cookie Mela.
I feel proud to be the winner of this wonderful book gifted by Valli  "taste of home" Cookies.
I received this book today and am super excited to bake each and every of the 623 recipes this book has.
From the bottom of my heart Thank You Srivalli.

This biscuit is heavenly and the best part is it is savoury and super easy to make.
You could use them for breakfast, as a evening snack or just a filler with a light salad for dinner, and i should not forget pin pointing that these biscuits are really low in calorie.
I played it a little safe this time by using AP Flour, m sure to experiment with Whole Wheat Flour soon.
You could bake them a size or two big and use them as a burger bun, a sandwich bread ....
This recipe had been bookmarked in my recipe book since really long.. and I am glad at last i gave it a try.

Tomato Garlic Biscuits
1 Cup APF

1/2 tsp Baking pwd

1/4th tsp salt

5-6 tbs Sun dried tomatoes chopped finely
1/2 cup low fat yogurt
1/3th cup olive oil

Chili flakes (Adjust to your taste )
Jalapenos (optional)
Pre-heat your oven at 180 deg C. 
Mix all the above ingredients until well combines. Line your baking tray with parchment paper.
Drop the prepared dough on the baking sheet and bake for about 12-15 minutes.. the top of the biscuits should have turned golden brown.
Enjoy them while warm.


**Note** The texture of these biscuits is cake like.

This post is off to Valli's Cookie Mela.

Vegan Almond Coconut Cookies.

You sometimes need motivation to get something kickstarted in your life, and cooking vegan for me was totally inspired by my adorable brother Abhinav. Being Vegan can be difficult... but cooking Vegan really isnt. Since really long Ive just been thinking of trying my hands on some Vegan recipes , and atlast i did it today just for you abhi.

This recipe is super easy and hardly takes any time, Almost all the ingredients will be in your shelf. While they were baking in my oven the house smelt buttery, coconutty, almondy.... In short Heavenly.

Vegan Almond Coconut Cookies.

2 cups Unbleached Flour
2 cups Roasted Almonds
1/2 cup Maple Syrup
1/4 cup Cane sugar
1 tsp Coconut essence
1/2 tsp Baking pwd
1/4 tsp Salt.


Pre-heat your oven at max temperature for about 10 min, Spread your almonds on a baking try and roast for about 5 min until crunchy. Cool down to room temperature.


Add your roasted almonds, Maple syrup, cane sugar, coconut essence in a chopper/grinder n blend to a coarse paste.
In another bowl sieve the dry ingredients and then add the wet paste to this. This should turn out to be a sticky dough like consistency.

Spread a sheet of parchment paper on your baking tray,  make balls out of the dough and press them down with the help of a fork to make them little flat. Spread them at a distance to give them space to expand.

Bake a 180 deg for about 10 min.

Enjoy them with a hot cuppa coffee or tea  :)

This post is off to Cookie Mela @Cooking 4 all seasons. & Cooks Joy - Kalyani’s ”Kitchen Chronicles – Only Vegan” Event.

Sugary Flowers for Mom...

Life events are a bit too overwhelming at times, sometimes you need to take a break and refuel yourself, and yes I took one infact a very long one.., but now craving to be back in action.

Without getting much into details, I would like to talk about my first post.

This post is very special to me, not only because it’s my first one after years of break but because this one is my first guest post for my Moms blog. Ribbonstopastas.blogspot.com

I feel honored to be able to post on her blog, she has been my guide and inspiration in every way in every walk of my life.

I was waiting for the perfect occasion to try my hands on sugar cookies and decorate them, and I found one, My daughter- Kaira’s 5^th birthday. I baked around 90-100 cookies and decorated around 80 of them. It sure is pretty time consuming but a fun activity. As this was my first time I kept it as simple as I could by taking as simple pattern and one color scheme. The End result…. Everyone loved em!! 

So Mom this one’s for you.... 

You can find my Sugary Flowers. @ www.Ribbonstopastas.blogspot.com

Milano Cookies

Milano Cookies, yes have seen them a lot in the imported food section but never tasted them as Eggs!! were mandatory. Gave it a shot for the Daring Bakers July challenge.

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Well .......... they are so simple to make and the same goes for the taste, very very delicate crispy,chewy and as you chew u get this awesome chocolate swirling along your mouth which is sandwiched between two crisp layers of cookies....mmm heavenly!! yes that's what i would call it. I could not attempt on the Marshmallow cookies because of the vegetarian factor. Also the vegan mallows have corn syrup which is not easily available.. but will give it a hand once i grab this syrup from some where.

I added a tinge of lemon rind as well as lemon juice just for a little zest. Ive tried chocolate and orange a lot of times now it was Mr lemons turn :) n ya lemons and chocolates go very well for sure. I almost used the recipe for Eggless Milano's from here except for a few changes.

Eggless Milano Cookies.

3/4th cup milk

3/4 cup sugar

1/2 cup canola oil

2 teaspoons vanilla extract

1 tsp lemon rind

2 cups flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/4 teaspoon salt

Mix all the dry ingredients and gradually add the wet ones while mixing the batter well. It should form a cake like batter. Whisk well for a few minutes and fill in a piping bag.Meanwhile Pre-heat your oven at 180 deg C and also prepare your baking tray with a parchment paper. Squeeze you piping bag to make desired shape's. Well the original shape of milanos is a Elongated Oval kind... but i was all in for hearts :) and small rounds which look like macaroons :)Its fun cause once you start piping shapes you want to do so much it.. so explore your creativity. :)

Bake them for about 20 min or until golden in colour. Baking them less will give them a cakey texture so be careful not to burn them or leave them undone.

While they bake Make your chocolate filling.

Chocolate Filling.

1/2 cup heavy cream

8 ounces semisweet chocolate, chopped

1 orange, zested ( i did not add)

In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies