Eggless Dark Chocolate Cornets

Its been a month i have updated my blog baby, sorry friends i had  hard time since 2 months coz of my abdominoplasty surgery, thats the reason behind my silence...I have to take bed rest for almost a month, yep before a month i cant even sit for a second, thats y i didnt able to cook, my mom and H took care of everything during all those painful days, but now i can manage myself to cook..Eventhough am not in full form as before i couldnt able to sit idle and also this chocolate cornets pulled me to make up some yesterday, last month i couldnt able to be a part of this wonderful eggless baking event started by Gayathri of Gayathri's cook spot..While going through the youtube video she shared i couldnt stop myself to make some immediately, i used silken tofu to replace the egg in bread dough and used cornflour for making the eggless chocolate custard, seriously after a long my teddies had a wonderful snacks, thanks to Gayathri for pulling me to try out this wonderful eggless chocolate cornets after my surgery.... Am happy to meet you all again through my space after a long..Sure, i'll try to update my space quite often as before and will visit you all very much soon..

Bread Dough:
1cup Bread flour
1tbsp Sugar
1/4tsp Salt
1tbsp Milk powder
1tsp Active dry yeast
1/4cup Luke warm water
1/4cup Silken tofu
2tbsp Olive oil
Milk for brushing

Eggless Chocolate Custard:
1cup Milk
1/2cup Sugar
1/4cup Dark chocolate (grated)
2tbsp Cornflour
1tsp Vanilla extract
1tsp Butter

For Cornet cones:
6sheets Alumium foils

Fold the aluminum foil once as square and roll them as cones, keep aside..

For Cornets:
In a small bowl, add the yeast,sugar and salt to the luke warm water,stir well and keep aside for 5minutes until its turns forthy, take a large bowl, add the bread flour,milk powder,silken tofu and gradually add the proofed yeast, knead everything well and dust the dough generously with flour, knead almost everything for 4-5minutes until they turns as soft dough by adding the olive oil..

Place the dough in a greased bowl and keep them a warm place, let it sit for an hour..divide the doubled dough as 6 equal balls..take the dough balls and roll as long rope, grease the already prepared cones and start from the bottom of the cone,pinch and seal the edge and wind the rope from the bottom to top and pinch again the edge..repeat the same process with the remaining dough..

Brush the rolled cornets with milk and arrange in a baking sheet lined over a baking tray..Preheat the oven to 350F, bake the cornets for 15-20minutes until the crust turns golden brown..Let them cool completely..

Eggless Chocolate Custard:
Mix the milk with sugar,corn flour,vanilla extract and strain it..Heat now the prepared milk in low flame and add the grated chocolate and butter, mix everything well..cook until the mixture turns thick and smooth..transfer the custard to a bowl and wrap the bowl to avoid the formation of skin on the custard..Keep in fridge atleast for an hour..

For Assembling:
Take the eggless chocolate custard in a piping bag and place the piping bag inside the cornet and squeeze the custard gently to fill the cornets..

Serve and enjoy with a cup of coffee or warm milk..

Announcing Kid's Delight-Eggless & Vegan Bakes

We all would have had or having hard time in feeding our teddies with healthy foods, eventhough they never says no to junk foods..Am very happy to host Srivalli's beautiful Kid's Delight, the concept of this event is to feed our teddies with healthy foods..For this month's kid's delight, i choosed eggless and vegan bakes as theme..Before entering to this wonderful blogsphere, i always run behind the eggs for making my baked goodies, slowly i learned from other fellow blogger buddies how to skip eggs in our bakes and how to replace them..Now i can bake tons of eggless and vegan bakes without any hesitation..Thanks to Srivalli for letting me hosting this beautiful event..

You can replace the famous eggs with silken tofu,yogurt,buttermilk,baking soda, fruits puree,white vinegar or fruits based vinger like apple cider vinegar,egg replacer powder..Do prepare your eggless and vegan bakes from today and do post them in your space..Dont send me your entries through email simply link them to the linky tools i have posted in the end of this announcement..

You need to do:
1)Bake anything as eggless or vegan,eggs are not allowed,entries are accepted from today to 15th March 2012..
2)Post as many bakes as you can in your blog from today onwards..many entries per person are allowed..
3)Link back your entry to this announcement page and Srivalli's announcemnt page..
4)I'll accept the old entries, if they are reposted with this page link..
5)Using Logo is very much appreciated..
6)Please take care to send all your delicious entries before 15th march 2012..
7) If you dont have blog, no problem..pls do send your entries to my  mail address Priyasuresh09@gmail.com, i'll include them while doing the roundup..

Vennai Puttu

Some tradtional recipes doesnt need any introduction specially when its comes from your grandma's kitchen..Vennai puttu is one among those tradtional sweet dish prepared very frequently at my grandma's place..For this month's Indian cooking challenge,Srivalli asked me to share something, i didnt even took a minute to share my most favourite vennai puttu,to be honest am yet to post this traditional sweet in my space..Its time to share this super yummy silky puttu which ressembles quite like pudding prepared with grounded raw rice paste with jaggery syrup,flavoured with cardamom powder,sliced coconut chunks and cooked channadal...

1cup Raw rice
1/2cup Grated jaggery
1/2tsp Cardamom powder
2tbsp Shredded or sliced fresh coconut pieces
1/4cup Cooked channadal
Few cashew nuts

Soak the raw rice for three hours,grind as fine paste (its should reassembles like idli batter) with half cup of water, meanwhile make a jaggery syrup with jaggery and quarter cup of water, strain the syrup and keep aside..

Bring boil 2cups of water in a heavy bottomed vessel, now add the grounded rice paste and cook in medium flame until the rice paste gets well cooked (don't stop stirring,stirring is very much important,you need a strong and helping hand for stirring continuously) now add the jaggery syrup,cooked channadal,cardamom powder, give a stir and cook until it turns as mass and gets off from the vessel,finally add the coconut pieces,give a stir and put off the stove..finally pour this thick mass of rice-jaggery paste to a greased plate, arrange the fried cashew nuts over the prepared vennai puttu,let them gets cool completely..

Slice it as per need and enjoy with a cup of tea..
 

MW Spicy Potato Wedges

I have rarely saw peoples saying 'no' to Potatoes, we love potatoes in any form..My vegetable basket never failed to have this incredible vegetable and i cook atleast once a week this vegetable either as roast or curries..Since i had some leftover already cooked potatoes, i thought of making a quick and simple spicy potato wedges through microwave oven few days back for our lunch..This simple,quick and easy breezy potatoes goes for super quick preparation and suits prefectly to enjoy simply with ketchup even for a chilled evening snacks..Sending to  MEC guest hosted by Veena,event by Srivalli..

2nos Cooked potatoes (cut as wedges)
1tsp Red chilly powder
1/2tsp Fennel seed powder
1tsp Rice flour
Salt
Oil

Take the potato wedges in a bowl, add the red chilly powder, fennel seed powder,rice flour,salt and oil, toss everything gently until the wedges gets well coated with the spice powder (springle water if needed)..

Brush a microwave safe plate with enough oil, arrange the spiced wedges in single layer,cook in high power for a minute, turn the wedges and cook again for 2minutes until the potatoes wedges turns crispy..

Serve as snacks with your choice of sauces..