Tuesday, December 7, 2010


My friend Pallavi writes:
Hi Amrutha,
Reading ur mail is mouthwatering! maaaaast !!
Can you suggest me some baked/roasted eggless  recipes ?
Awaiting 4 the same.
TC :-)
Pallavi Mujumdar

Dear Pallavi,
thanks.. And I'll surely give you some eggless baked/roasted recipes..
Here are a few...


You will need:
1 1/2 cup Maida
3/4 cup powdered sugar
1/2 cup + 1/8 cup ghee
1/8 tsp vanilla essence or nutmeg or cardamom or jeera and salt or oregano and masala (desired flavoring)
Mix together all the ingredients and form a soft dough.
Divide the dough into equal portions and shape them.
Place them in a greased baking tray.
Bake at 160 degrees for 15 minutes in a pre-heated oven.
Cool and store in airtight container.

Cheesy Spinach and Corn Tarts
You will need:
For the short crust pastry (that's the outer crust, the tart base)
180 gms maida
90 gms butter (at room temperature)
A small pinch of salt (1/8 tsp of salt to be accurate)
For the filling:
1 cup spinach (chopped)
1/2 cup sweet corn (boiled)
1 cup cheddar cheese (grated)
1/4 cup milk
Salt to taste
Oregano to taste
1 tbsp butter
Firstly get the pastry ready.
Sieve the flour and salt in a big glass bowl.
Cut the butter in squares and rub the mixture with finger tips until the mixture gets wet sandy texture (like bread crumbs).
Add cold water little at a time, mixing with a fork. Adding just enough to bind the pastry together.
Wrap the dough into a cling film and roll it out lightly into a thick chapati.
And let it chill in the refrigerator for an hour.
Meanwhile, you get the filling ready.
In a pan, saute the chopped spinach over some butter.
Once spinach is cooked add the sweet corn.
Now add milk, salt and oregano and let it cook stirring constantly.
Once almost done add grated cheese and cook until cheese melts, cover it and keep it aside to cool.
Now, get the pastry out of the refrigerator.
Roll it again over the cling film.
Remove the cling film from one side of the rolled out pastry (keep other side for you to handle the pastry) and flip it in your pastry/tart tin.
Once placed properly in the tin, remove the other side of the cling film as well, and poke the pastry with fork. (Remember: the short crust pastry shouldn't rise)
Put it in pre-heated oven for 18 minutes at 180 degrees.
Once baked. Cool the pastry and then pour the filling into it.
Add some more cheese if you like and bake for more 5 to 10 minutes at same temperature or until its just about light brown in colour and cheese has melted.
Serve hot or cold!

You will need:
500 gms or a little more Apples or Peaches (peeled and sliced)
90 gms powdered sugar
90 gms maida
60 gms butter
Whipped Cream as much you wish!
In a baking dish, place half of the apple pieces in it.
Sprinkle half of the powdered sugar on it.
Now, place the remaining apple pieces over it.
Sieve maida in another bowl. Rub in the butter cubes with finger tips and let it attend wet sandy texture.
Mix the remaining powdered sugar into it.
Now put this mixture on the fruit and press it gently with finger tips.
Place the baking dish in pre-heated oven and bake at 175 degrees for 35-40 minutes.
Serve hot with loads of whipped cream.

Happy Cooking
Amrutha Langs