Eggless Wholewheat and Oats flour Naankhatai

Sometimes nostalgia hits you so strong that you feel compelled to take a dive in your memory. Yesterday, me and my childhood friend were chatting about the stuff our kids make us do and how pampered their lifestyle is...as happens, the chat swerved from "our kids" to "us as kids"..to school....and eventually, to our tiffins!! She still remembered the naankhatais I would bring to school (we munched them during class😁) and moaned the fact that despite having my recipe she's unable to recreate the taste. I assured her, the recipe is same, what's missing is my granny's love. It was she who used to bake these scrumptious cookies for us...and I guess we will be able to replicate that taste when we become grannys...we both laughed and put the matter to rest. But the naankhatai bug had bit me and I was itching for some baking, so after putting my kiddo to sleep, I went for my round of baking these delectable cookies...but with a healthy twist..Oats flour!!

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Baking Eggless Challenge#3: Eggless Japanese Milk Bread Loaf (Tangzhong method)

So I am back, with successfully completing our first challenge for the month of February, given by Gayathri. This time it was Milk bread, using Tangzhong method, also called "roux method" or, "cooked dough" method. The science behind it is that using roux enables to retain moisture to a larger extent, resulting in softer and moister bread....and it sure does!!! The resulting bread is soooo soft that you would want to sleep in it😉😊

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Baking Eggless Challenge#2: Eggless Victoria Sponge

Phew!! This January flew so fast, the first month of the new year gone in the blink of an eye. A major part of this time was spent in zeroing in for a pre-school for my toddler. Being hyperactive she gets bored pretty quickly....and keeping her wits challenged all the time has become a challenge for my dim-wits 😃😃. She has become extra clingy too!! Her "terrible twos" have started and are giving me one hell of a time. Hence pre-school seemed to be the best option to siphon off her extra energy!! Anyways! back to the topic now...we baked cookies for our first challenge (you can read about it here), so for the second challenge of Jan. month Gayathri gave us a basic sponge cake recipe, also called Victoria Sponge.

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Mascarpone Quatre-quart studded with cherries and walnuts

Quatre quart (meaning Four Fourths) is a classic French recipe, akin to a pound cake. It's called so, as it uses 4 ingredients in equal parts by weight, viz. flour, butter, eggs and sugar. The Brittany region of France, where it is supposed to have originated, doesn't use anything apart from the basic 4 ingredients. However, as with all other recipes, variations and tweaks have sprung up to cater to the local tastes and produce. Here's my version, using Mascarpone cheese instead of butter...

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