Coconut Macaroons recipe | Sweet Treat tea time snack | Flavour Diary

Today's recipe is an incredibly simple to make tea time sweet treat called Coconut Macaroons.These are crispy and golden on outside and moist and soft inside.
These are irresistible to stop at one but you can bake big batch and store for few days, and these are one of the best homemade gift to passover.
If you are coconut lover and have a sweettooth then these are yum for gobbling them at any time of the day.
This month MFB challenge was to cook a recipe from the blog "This Muslim Girl Bakes". She has got very lovely recipes in her blog with step by step pics and beautiful photography.
As her blog represents bakes, i just wanted to try baked products and It was hard for me to decide which one to choose from her recipes but finally decided to do Coconut macaroons. I tweaked the recipe a bit, i was out of stock of Almond flakes so i used desiccated coconut instead.
I totally forgot about the challenge and this is was last moment prep. Because of time constraint, I skipped the decoration too. But the recipe turned out super yummy and my elder one gobbled up few before her Gymnastic class and she said they tasted similar to store bought one. I was really happy that i did visit her recipe and tried it.
Click below and enjoy the making of yumminess

Level: Easy
Prep Time:10 mins

Bake Time: 15-17
Makes: 14-16

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Adapted from here

Ingredients

Desiccated Coconut: 1cup (100gms)
Ground Almonds: 1/2 cup(50gms)
Sugar: 3/4cup(125gms approx) to taste
Cornflour: 1 tablespoon
Egg Whites: 2 large
Vanilla Essence: 1/2 teaspoon


Directions

In mixing bowl add all the ingredients except Egg whites and vanilla essence and keep a side.
Take another bowl add Egg whites and vanilla Essence and whisk until mixture is frothy.
Now add egg white mixture to the flour mixture and mix well until well combined.
Keep the mixture in the fridge for 10mins to set.
Pre-heat the oven at 160c/GasMarck 3 for 10 mins.
Now take a small ice cream scoop or 2 spoons and divide the mixture and scoop it up on baking tray with parchment paper. Keep the distance between the scoops.
Now bake the macaroons for 15-17mins at 160C until the bottom of the macaroon turns golden brown.

#CoconutMacaroon   is going to be part of #MFBC17

An InLinkz Link-up

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Aloo Thepla dhebra recipe | Gujarati Cuisine |Breakfast Recipe | Flavour Diary

Today's recipe is all way from Gujarat. Thepla/Dhebra is one of the most common breakfast or snack recipe in Gujarat.Making of Thepla is quite easy and is made with a mixture of flours,spices, yogurt and shredded vegetables. 

We can tell that Thepla's and Paratha's are sister but much simpler than paratha. Usually paratha's are suffed flatbreads and thepla's are thin n light flatbreads. And in thepla's we use yogurt for making the dough and in parathas water is used to form a dough.

I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Vidya Narayan from MasalaChilli .Check out her blog for some interesting recipes. She gave me Potato and Garlic as secret Ingredients and i came up with yummy aloo thepla. Check out the ingredients and steps below.

You may also like other flatbread like 
Broccoli Aloo Paratha
Puran Poli
Quick Mooli Paratha
Shahi Meetha Paratha
Amritsari Aloo Kulcha

Level: Easy
Total Time: 40mins
Serves: 3-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Wheat flour -2.5 cups
Boiled and Mashed potato - 1.5 cup
Yogurt - 1/4 cup
Ginger-garlic paste -1 tsp
Chopped coriander -1 tbsp
Red chili powder -2 tsp(to taste)
Carom seeds/ajwain -1/2 tsp
Coriander Powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Oil for frying

Directions

In  a  bowl add wheat flour,salt,turmeric powder,chilli powder.coriander powder, carom seeds and oil and mix well. Now add mashed potato,yogurt and ginger garlic paste and  and few tablespoons of water to form a stiff dough and keep a side for 10 mins.
Divide the dough into equal parts about lime size balls.
On to a lightly flour dusted surface, roll out the balls into thin flat roti. 
Heat the tawa/pan on medium high. Once the tawa is  hot, reduce the heat to minimum.
Place the thepla one at a time over the heated tawa.
Once the air bubbles start appearing, flip it over. Apply oil on the half-cooked side.Flip it over again and apply oil on the other side.Flip it again and fry the thepla untill it is cooked on both sides and nicely browned.
Repeat the process with rest of the thepla.

Serve the warm thepla with pickles, raitas and any spicy masala curry

#AlooThepla is going to be part of #shhhcookingsecretly for #GujratiCuisine

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