Friday, September 28, 2012

Eggless Oats Cookies

             A healthy snack... I have tried so many dishes using Oats. One such recipe is Oats Cookies. They can be a healthy way to fill your stomach but in small quantities since they also contain Maida. One such cookie a day can keep your cravings away for Bakery food...:P

I have made this simple recipe in a microwave.


Maida - 3/4 cup
Oats - 2 cups
Sugar - 1 1/2 cups
Butter - 3/4 cup
Salt - 1 pinch
Milk - 2 tsp
Oil or butter - for greasing the pan.

This makes around 20-25 cookies.


Preheat the microwave in convection mode to 180 degrees.

Take the butter and mix it with the sugar. The butter needs to be in the room temperature.

Add maida, oats and salt to this mixture and mix well with your hands. Add milk if required to form a dough.

Grease the pan with oil or butter. You can also use a butter paper so that the cookies come out well.

Make small balls of the mix and flatten. Place them in the pan with some space between them as they expand  when being baked.

Microwave them at 180 degree centigrade for about 7 minutes. Later again at 120 degree centigrade for about another minute.

Remove them and allow them to cool. Store them in air tight boxes after they are cooled completely.

Serve them as a tea time snack. Enjoy Cooking !!


1. There can be slight variations in different microwave settings. Please keep checking the cookies every two minutes when you are baking it for the first time. This helps them from being burnt.

2. The last minute of baking them at lower temperature gives a crisp golden colour.

3. The cookies appear to be little soft after you remove them from microwave. But then they harden after cooling.

4. Do not store them when still hot. This makes them soggy and very soft.

Monday, September 24, 2012

Diwani Handi

Diwani Handi is a North Indian mixed vegetable side dish cooked in Spinach gravy. It tastes best with Poori and Phulka.


Mixed Vegetables Chopped (Capsicum, Haricot Beans, Carrot) - 1 bowl
Green Peas - 1/2 bowl
Chopped Spinach - 1 bunch ( 2 bowls )
Onion - 1 med size
Green Chillies - 2
Garlic - 2 pods
Ginger - 1 inch
Milk - 4 tbsp
Cream -  2 tsp
Oil - 2 tbsp
Salt to taste


Cumin powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Cloves - 2 to 3
Cardamom - 2
Cinnamon - 1 inch


Blanch all the vegetables along with green peas. Blanching means cooking the vegetables in salt water for 5 to 10 mins till they are half boiled. Once they are half cooked wash them in cold water and keep aside.

Repeat the same procedure with Spinach leaves. Blanch them for 5 mins and keep aside. Grind the blanched spinach leaves, onion, ginger, garlic and chillies to smooth paste.

Heat oil in a pan. Add the cloves, cardamom and cinnamon. Add the mixed vegetables and mix well.

Add the ground paste to this. Add half cup of water, milk and cream to the pan. Cook on medium heat till the oil starts to separate and the gravy starts to thicken.

Now add the cumin, coriander powder and garam masala. Add salt as required. Mix well. Serve hot.


If you are on a diet and would like to include this recipe in your diet, cream can be excluded and use less oil.
The dish still tastes its best.. Enjoy cooking.. :)