Recently I came across too many cookie recipes, but I want to try cookie with oats and this resulted in this Oats Banana Cookie.
Oats Banana cookie was crispy, crunchy and soft. My son and hubby loved this cookie a lot. A perfect cookie for munching, when you are on diet, as I have used powdered jiggery instead of sugar. Let us move on to the recipe…
Since it’s Friday, I am taking it to Fiesta Friday #98 hosted by Angie@thenovicegarderner after a couple of weeks.
Do check out my other baking recipes in this link: https://madraasi.com/recipes/baking/
Oats Banana Cookie
- Oats – 3 cups
- All-purpose flour – 1 cup
- Baking soda – ½ tsp
- Eggs – 2 nos
- Butter – 1 cup
- Ripe Banana – 3 nos
- Cinnamon powder – 1 tsp
- Chocolate chips (white) – ½ cup
- Vanilla extract – 1 tsp
- Powdered jaggery – 1 cup (white sugar or brown sugar can also be used)
All the ingredients together
with Chocolate chips (white)
Spooned on to the prachment or butter paper
Oats Banana Cookie
- Grind the oats well to a fine powder.
- In a bowl, take powdered oats, all-purpose flour, baking soda and cinnamon. Mix them well.
- In another bowl, mash the bananas, take sugar, butter, vanilla extract and beat them well (no lumps should be formed).
- Break in the eggs to the bowl, beat well until the sugar dissolves.
- Add in the flour mixture little by little and beat them well so that no lumps are formed.
- Preheat the oven to 180 degree C, spread the parchment paper or butter paper over the grill or baking tray and keep it aside.
- Sprinkle the chocolate chips over the batter and fold them well along with the batter.
- Spoon the batter on the parchment or butter paper and bake for 6 mins at 180 degree C.
- After few mins, remove the cookie from the parchment paper, allow it to cool.
Serve with hot or chilled milk. Store it in an air-tight container so that it stays fresh for almost a week time.
Ullundhu Kali is an authentic and traditional dish of South India – Tamil Nadu. This ullundhu kali consumes lots of time to prepare and also it is very difficult but when you come to its health benefits, it is worth doing.
Ullundhu kali / Blackgram Halwa are prepared especially for girls, when they attain puberty and occasionally throughout their teen age. It strengthens the pelvic bone of the young girls and in strengthening their back.
Also this ullundu kali / black gram halwa is good coolant because of the fenugreek seeds and jaagery syrup. It should be consumed only in the day time, because it drips the whole body temperature.
Ullundhu kali is prepared only with gingelly oil. Gingelly oil, commonly known as “Nalla Ennai” among tamilians and some call it as sesame oil, since it has derived from sesame seeds. Let us move on to the recipe…
Ullundu Kali / Black gram Halwa
- Raw rice / Pacharisi – 1 cup
- Ullundu / Black gram – ½ cup
- Jaggery – 1 cup
- Cardamom powder – ½ tsp
- Grated coconut – 3 tbsp
- Fenugreek / Vendhyam / Methi seeds – ¼ cup
- Salt a pinch
Ingredients to be soaked
Grounded to fine paste
With Gingelly oil
With Jaggery syrup
All mixed together
Keep on stirriing
Got set in a tray
Ullundu Kali / Black gram Halwa
- Soak raw rice, ullundu/blackgram and fenugreek together in water for about 6 hrs.
- Boil 1 ½ cup of water and add in the jaggery, stir it well, so that it dissolves completely.
- Keep in medium flame and stir occasionally, still it becomes thick.
- Remove from the fire, bring it to room temperature and strain it with a filter. Keep it aside.
- Grind the soaked ingredients by adding water little by little to fine paste.
- Add in the cardamom powder and grated coconut and continue grinding for few mins.
- Transfer it a heavy bottomed vessel, add in ¼ cup of gingelly oil, 1 cup of jaggery extract and a pinch of salt. Mix well no lumps should be formed.
- Keep in medium flame and start stirring continuosly.
- Keep on drizziling oil along the sides (else the kali would be burnt), until the oil separates along the sides.
- Keep on continuing this process, until the kali comes to the rolling consistency.
Serve this kali by topping with a tsp of gingelly/sesame oil.
Note: You could add the jaggery syrup depending on your sweet tooth.
This is one another important dish rite on the day of Thiru karthigai. We use to prepare these ladoo, early in the morning and would be fasting on the whole day by taking only these ladoo’s and liquid food. About 5 p.m in the evening after liting the deepam(lamps) and our prayers, we start having a big vegetarian food. This ladoo is made with roasted peanuts and crushed jaggery, also this is a perfect combination. It’s not good for health when you take peanuts alone, but when you take it with jaggery, it’s healthy, yummy and crunchy. Let us move on to the recipe…
Peanut laddu / Nilakadalai urundai
- Peanuts/Nila kadalai – 300 gms
- Jaggery – 200 gms
Making of Nilakadalai Urundai / Peanut Ladoo –
- Take the peanuts in a heavy bottomed kadai and dry roast them, till the raw smell goes off and the skin starts to peel off.
- Bring them to room temperature and peel off the skin.
- Crush the jaggery.
- Take the roasted peanuts in a blender, coarsely grind them.
- Add in the crushed jaggery to the blender and again coarsely grind them along with peanuts.
- Transfer them to a bowl. Roll it into small balls.
Note: Store them in an airtight container and these stay fresh for 2 days in room temperature and after 2 days, we could refrigerate them. Do not grind them to a fine powder, it should be coarse grinded else the crunchiness would be lost.