Search Results for: label/Avant Garde Cookies

Eggless Snickers Chocolate Chip Cookies Recipe – Eggless Cookie Recipes

Eggless Snickers Chocolate Chip Cookies Recipe
I love Cookies. Period. And this eggless candy cookie recipe is even more special to me because it has one of my most favorite candy, Snickers. My kids are absolutely crazy about Snickers, so its no wonder they were gifted a load of it during my little one’s birthday by his friends. I had to literally hide some from them as I did not want the boys to be on a Chocolate high. When the snickers bars finally dwindled down to just 3, I wanted to add them in a cookie as I had some cake flour left out after baking the Eggless Vanilla Sponge Cake, and it came out so well. The yummy gooey caramelized candy along with the crunch of the nuts and chocolate chip is a treat in itself. I adapted this recipe from my Eggless M&M Cookies, which will also add a colorful treat to any birthday party.

Eggless Snickers Chocolate Chip Cookies

We, the Avant Garde Cookies are celebrating our first anniversary and we decided to bake cookies for our second week. Having named ourselves as the cookies, we did not want to leave out the actual cookies. And what a treat this Snickers Cookie turned out to be. You can very easily halve the recipe or double it as well. Honestly I would not mind having them for breakfast itself.

Snickers Chocolate Chip Cookies Recipe

Eggless Snickers Chocolate Chip Cookies Recipe

Prep time: 10 mins  |  Cook time: 15 mins  |  Makes: 24
Cuisine: American  |  Category: Snacks


  • All purpose flour – 2 cups
  • Corn flour (Corn starch) – 3 tsp
  • Baking soda – 1 tsp
  • Salt – 1/8 tsp
  • Unsalted butter – 1/2 cup
  • Sugar – 1/4 cup
  • Light Brown Sugar, heaped – 1/2 cup
  • Milk / Cream – 1 tbsp
  • Vanilla essence – 2 tsp
  • Snickers candy – 3 bars
  • Chocolate chips – 1/2 cup


  1. Preheat oven to 180 C/350 F. Grease a flat baking tray and keep it ready. I used my non stick tray, so did not grease it.
  2. Sieve together flour, corn flour, salt and baking soda together. Chop the snickers candy into small bite sized pieces.
  3. In a mixing bowl, cream together butter, sugar and brown sugar well. You can use your hand mixer to do the job but I just used the balloon whisk. Add in vanilla essence and mix well.
  4. Add the flour in 2 batches and mix well. Now add the chopped snickers candy bars and chocolate chips and mix well.
  5. The mixture will be a crumbly mass. Now add either milk or cream and mix with your finger tips.
  6. Make small balls, the size of a walnut and arrange on the baking tray leaving a gap of 2 inches in between them.
  7. Bake for 10-15 minutes or till the edges become golden in color, crisp and firm.
  8. Take the tray out, and the cookies cool in the pan for 10 minutes or so and then transfer them to a wire rack to let them cool completely.
  9. Store in a cookie jar and enjoy with a chilled glass of milk.

Snickers Chocolate Chip Cookies


  1. If you want a thick sturdy cookie, then I would recommend to refrigerate the cookie dough for at least 30 minutes.
  2. The cookies would look wobbly after the baking time, but it will form up after cooling off. So do not over bake them.
  3. The candy will melt down sometimes and leak out of the cookie as you can see but then its normal only and if you had greased the pan, it will come off easily without creating any mess.
  4. If you wish, you can also add chopped nuts along with the chocolate chips for an added crunch.

Eggless Snickers Cookies

South Indian Breakfast Thali – Healthy Tiffin Recipes

South Indian Breakfast Thali
South Indian breakfast recipes are the most healthiest as they provide a well balanced diet full of nutrients giving us a good dose of carbs, proteins and fats despite being light on the stomach as all of them differ in the way they are cooked apart from the ingredients used. A Thali pronounced as “Thaali” is nothing but a lavish spread presented on a single plate like shown in the picture along with accompaniments. You can find at least 2-3 varieties of Breakfast Thali being served in all Restaurants and Hotels and will be given to choose any menu option of your choice to be served. I usually make a lavish breakfast spread only when I have guests at home, so I had never been able to take a snap of a thali meal until now despite wanting to post one for a long time.

sidedish for idli dosa pongal vadai

An opportunity to do exactly that provided itself with the Anniversary of our group, The Avant Garde Cookies to celebrate which, we decided to make Thali meals and I chose a mini, simple breakfast thali and made it 10 days ago on one fine Sunday Morning, so that everyone at home could enjoy the breakfast leisurely.

south indian breakfast recipes
South IndianBreakfastRecipes that are on the plate as you can see are

The Accompaniments are:

I used the gas stove for steaming the idlis, making dosa and rava kesari and electric rice cooker for ven pongal.
The soaking, grinding and the fermenting time for idli-dosa batter and for the medhu vadai will take 15 hours approx., and it took me 2 hours to cook all the items.
With a careful bit of planning and exact execution I’m sure it is very easy to make a Thali.

Indian Vegetarian Breakfast recipes

This is off to Avant Garde Cookies.

Eggless Vanilla Sponge Cake Recipe with Chocolate Buttercream Frosting

This is my to go, never fail recipe for an eggless vanilla sponge cake. It comes out airy, spongy, light as a feather and it also tastes similar to the butter cake that you get at the bakery. It was my little one’s birthday and as usual I ordered the cake from the shop as I cannot bake a cake that is big enough to serve all his friends owing to a small oven. But I always make a small cake for him at home. This one happens to be his absolute favorite and this time he wanted to do the frosting himself. So I just made the frosting and both the kids had a great time spreading the frosting all over the cake amidst the finger licking.
Eggless Vanilla Sponge Cake 
We, the Avant Garde Cookies are also celebrating our First Anniversary and what better way than to celebrate it with a piece of cake. I’m really glad to be a part of the group for having come this far in having covered various aspects of cooking and the journey so far has been great. Here’s to another year for us.

Eggless Birthday Cake with Frosting

Eggless Vanilla Sponge Cake Recipe with Chocolate Buttercream Frosting

Prep time: 10 mins  |  Cook time: 45 mins  |  Serves: One 8″ Cake
Cuisine: American  |  Category: Desserts


  • All purpose flour – 1 cup
  • Corn flour – 4 tbsp
  • Baking powder – 1 tsp
  • Butter – 1/2 cup
  • Condensed milk – 1/4 cup (see Notes)
  • Sugar (heaped) – 1/4 cup
  • Milk – 1/4 cup
  • Vanilla essence – 2 tsp

For the Chocolate Buttercream Frosting:

  • Butter – 1/2 cup
  • Powdered sugar – 2 cups
  • Cocoa powder – 5 tbsp
  • Vanilla essence – 1 tsp
  • Salt – 1 pinch
  • Milk – 1 tbsp


  1. Sieve together flour, corn flour and baking powder together at least thrice. Powder the sugar and keep aside. Grease and flour an 8 inch pan and keep it ready.
  2. Beat butter till fluffy, add powdered sugar and beat well. Add condensed milk and beat once more.
  3. Add milk, mix well and switch to a spatula. Add flour mixture in batches and mix in the same direction.
  4. Finally add vanilla essence, mix well and transfer the batter to the baking pan.
  5. Preheat the oven at 180 C (360 F) and bake for 40-45 minutes or till a tooth pick inserted comes out clean.
  6. Let the cake cool down completely and invert it onto a plate to do frosting.

    For the Chocolate Buttercream Frosting:

  7. Make sure that the butter is in room temperature and softened. Sift together cocoa powder and powdered sugar and keep aside.
  8. In a mixing bowl cream butter, add the sifted dry ingredients into the bowl and mix till the sugar is absorbed by the butter well.
  9. Now add in vanilla essence, salt and milk and beat for 2-3 minutes. I used my hand mixer but you can also use the balloon whisk for the mixing.
  10. If you want the frosting to be thin, spreading consistency, add more milk by 1 tbsp at a time and in case if you want the frosting to be stiff consistency to pipe it out, add more sugar little at a time to get the exact preferred consistency.
  11. Spread on the cake all over evenly and decorate either with colored sugar sprinkles, silver balls or chocolate curls.
Eggless Vanilla Sponge Birthday Cake 


  1. The batter will indeed be thick so do not add more milk to thin the batter out.
  2. You can replace condensed milk with thick Yogurt, but make sure you also increase the sugar by another 1/2 cup. The yogurt should be fresh and not sour.
  3. If after adding milk, you find the mixture to be a bit curdled, it is quite normal. Do not freak out and stop, but continue with the process.
  4. You can also use 2 eggs instead of condensed milk and yogurt but make sure you add one at a time and beat well after each addition.

Garlic Fried Rice Recipe | How to make Sinangag

Garlic Fried Rice Recipe
Sinangag” means “Garlic fried rice” which happens to be a popular Filipino breakfast that is very simple to make and requires very few ingredients. It is also known as “Poor Man’s Fried Rice” or “Filipino Garlic Fried Rice”. It is usually served with fried eggs and fish which will make a wholesome nutritious meal. As the basic Sinangag recipe is very simple, one can always adapt it to suit one’s palate. I tried the basic version a few days ago and though it tasted really good, the family, more used to spicy food found it a wee bit bland.  So made a few changes and the result was something that’s too good. Give it a try and I’m sure this garlic fried rice will become your go to comfort food especially on a cold rainy day.

garlic fried rice

Sinangag is basically made using left over rice, so if you have excess rice left over after cooking for a crowd, you can always make this to have a hearty meal. I packed this rice along with the Baby Potato Sambal for the lunch box to school and according to both the kids, all the other kids went ga ga over it.
We, the Avant Garde Cookies, are cooking with the recipe name starting with letter “G” and this recipe seemed an apt choice for this week’s theme.

Sinangag Recipe

Garlic Fried Rice Recipe / Sinangag

Prep time: 5 mins  |  Cook time: 10 mins  |  Serves: 2
Cuisine: Filipino  |  Category: Breakfast


  • Cooked rice – 2 cups
  • Garlic – 10 pods
  • Red chili paste – 1 tbsp
  • Salt – to taste
  • Oil – 3 tbsp

For garnish:

  • Spring onions, greens – 2 tsp


  1. Crush the garlic pods using a mortar and pestle and keep aside.
  2. Heat a wok with oil. Add crushed Garlic and sauté over low flame for 3- 4 minutes. The garlic should become brown in color, crisp and aromatic.
  3. Add the Red chili paste and saute over high flame for a minute. Now add cooked rice, salt and mix well.
  4. Let it cook over medium flame for another 2-3 minutes. Toss rice well so that the garlic and the garlic oil, coats the rice well.
  5. Garnish with chopped spring onion greens and serve piping hot with fried eggs.

Filipino Sinangag


  1. You can add red chili sauce instead of the paste but it also lends a sweet and tangy taste.
  2. You can avoid red chili paste and instead season with ground black or white pepper.
  3. You can also add 1 tsp of dark soy sauce for an added flavor.

French Apple Pie Recipe | No Bake, Make Ahead Desserts

French Apple Pie Recipe
This is definitely the most easiest apple pie you could ever imagine to make with a no bake pie crust that is very low in butter unlike the other baked pie crusts and what more, it can be made a day in advance when you are entertaining guests or a healthy dessert that will be waiting in the fridge for you just in case you wish to have one at any time of the day. The aroma is to die for because of the spices added and an elegant dessert that you can enjoy without an iota of guilt.

French Apple Pie

When we the Avant Garde Cookies decided to try out our hands in Pies and Tarts for this month, I wanted to make a savory one but the kids wanted a sweet one and according to them, they would be happy if I made the Chocolate Pudding Pie again but in truth it was so buttery and the I knew the guilt would be difficult to handle if I bake it once again. So made a pie crust that simply melted in the mouth when had along with fruit and spices.

French Apple Pie with No bake pie crust

French Apple No Bake Pie Recipe

Prep time: 10 mins  |  Cook time: 10 mins  |  Setting time: 3 hours  | Makes: One 8″ Pie
Recipe Cuisine: South Indian  |  Recipe Category: Snacks

French Apple Pie Recipe


  • Apples – 4
  • Digestive Biscuits – 20 to 25 Nos
  • Walnuts – 1/4 cup
  • Raisins – 1/4 cup
  • Sugar – 1/4 cup
  • Butter, melted – 4 tbsp
  • Cinnamon powder – 1/2 tsp
  • Nutmeg powder – 1/8 tsp (optional)

For the Streusel topping:

  • Butter, melted – 2 tbsp
  • Walnuts – 1/4 cup
  • Brown Sugar – 2 tbsp


  1. Break the biscuits and process them in a food processor / mixie till it is reduced to a powder. Transfer to a bowl.
  2. Add the melted butter and mix well. Transfer to a spring form pan and press gently with your fingers to cover the entire pan. Let it set  in the refrigerator for 1/2 hour.
  3. Meanwhile, peel the skin of the apples and chop them fine.
  4. Heat a pan, add the chopped apples, sugar, cinnamon powder and cook over low flame for 7-10 minutes till the apples soften and caramelizes to a light brown color.
  5. Take off stove, add in nutmeg powder, chopped walnuts, raisins, mix well. Take the set pie crust out of the fridge and pour the apple mixture all over the pie base. Spread evenly.
  6. In a small bowl mix together the ingredients for the streusel topping and sprinkle all over the apple mixture.
  7. Once again let it set in the refrigerator for 2-3 hours or overnight preferably.
  8. Cut, slice and serve the pie either with whipped cream or a scoop of ice cream.

Apple Pie


  1. I used plain marie biscuits for the base.
  2. Instead of chopping the apples, you can also slice them thinly and after cooking, arrange them in a beautiful pattern all around the pie base.
This is off to Avant garde Cookies.

Baby Potato Sambal Recipe | Baby Potatoes Recipes

Baby Potato Sambal Recipe
Sambal is basically a chili sauce based condiment that is very spicy and popular mostly in countries like Indonesia, Singapore, Philippines and only 2 years ago did I come to know that it is popular even in Sri Lanka and Netherlands. The basic sauce is very simple to make with much lesser ingredients that is used to add heat to a dish, be it vegetarian or a non vegetarian one. If you are looking for a simple and spicy potato roast recipe to go well with rice, look not further as this is the one for you.

Srilankan Sambal Recipe

I saw this recipe 2 years back in a TV channel’s food show in which they used the sauce to cook fish. I adapted it to my vegetarian palate after I made a few changes and have been making this recipe ever since. My kids love it very much as they love spicy, hot dishes very much and it is very easy to make and pack for school in their lunch box. This goes very well with rasam and curd rice and makes a wonderful comfort meal to be had on a rainy day.
So when we, The Avant Garde Cookies chose to visit our neighboring country, Sri Lanka this month, I first had no idea what to make and it was my elder one who reminded me of this one. I totally forgot its original name as we have come to call this recipe as the Urulai Kaara Roast in our home.

Potato Sambal

Baby Potato Sambal Recipe

Prep time: 5 mins  |  Cook time: 20 mins  |  Serves: 2
Cuisine: Sri Lankan  |  Category: Side dish


  • Baby Potatoes – 1/4 kgs
  • Whole Dry Red chilies – 6 to 7
  • Sambar Onions (shallots) – 5
  • Garlic pods – 5
  • White vinegar – 2 tsp
  • Salt – to taste
  • Oil – 2 tbsp


  1. Heat 1/4 cup water and soak the red chilies in it for 1/2 hour.
  2. Pressure cook baby potatoes, peel the skin and keep it aside.
  3. Grind together soaked red chilies, sambar onion (shallots), garlic pods, white vinegar and salt together to a smooth fine paste. Do not add water while grinding.
  4. Heat 2 tsp oil in a shallow frying pan. Add the peeled baby potatoes and sauté over low flame for 2 minutes. Keep shaking the pan and tossing well, so that the potatoes become golden brown and crisp all around.
  5. Add the ground paste to the potatoes and gently mix well with a fork. Cook over low flame, tossing and shaking the pan frequently, while adding the remaining oil from time to time for the ground paste to get cooked.
  6. After 10 – 15 minutes of cooking, the raw smell from the paste would have gone and it would have coated the potatoes well. Remove from fire.
  7. Serve hot with steaming rice and Rasam.

Baby Potato Sambal


  1. You can also make this with big potatoes but make sure that you slice them into thick pieces.
  2. Roasting the potatoes in the beginning will ensure that they do break and become mushy while cooking.
  3. Do not dump the entire oil in the beginning itself as it will make the spice paste to cook very early and will become crisp even before coating the potatoes. So add the oil in stages.
This is off to Avant Garde Cookies.

Rava Khichdi Recipe (Suji/Semolina Khichadi Recipe) | South Indian Breakfast Recipes

Rava Kichadi happens to be one of my favorite breakfast or an evening tiffin to be enjoyed with dollops of ghee. My Grandmother got this recipe from a brahmin man who ran a quaint little hotel in the 60’s and its been the most loved recipe in our family ever since that. This recipe also happens to be our family’s lucky recipe as its been served to all the grooms who came to see the bride and every time the alliance has always ended up being finalized at the first shot itself. 
As I have grown up used to this recipe, I dislike it when people pass off a humble rava upma with vegetables as rava khichdi. The difference between a rava khichdi and the upma is of course the addition of vegetables plus the the khichdi does not have dals added to the tempering unlike the upma and also it has other whole spices unlike the upma.
For this month first week of Avant Garde Cookies we all decided to rustle up dishes that starts with the first letter of our name and this rava khichdi is the first thing that came to my mind as I had always wanted to share this very favorite dish of mine in the blog with all of you. Hope you all make it too and enjoy it as we all do.

Rava Khichadi Recipe

Prep time: 5 mins  |  Cook time: 15 mins  |  Serves: 3
Recipe Cuisine: South Indian  |  Recipe Category: Breakfast

Rava Khichdi Recipe


  • Rava (semolina/Suji) – 1 cup
  • Onion – 1
  • Carrot, small – 1
  • Potato, small – 1
  • Fresh peas – 1/4 cup
  • Ginger – 1 inch piece
  • Green chili – 3
  • Turmeric powder – 1/2 tsp
  • Mustard seeds – 1 tsp
  • Cloves – 2
  • Cardamom – 1
  • Cinnamon stick – 1 inch piece
  • Bay leaf – 1
  • Cashew nuts, halved – 10
  • Curry leaf – 1 sprig
  • Water – 3 cups
  • Salt – to taste
  • Ghee (clarified butter) – 1 tbsp (optional)
  • Oil – 2 tbsp


  1. Chop the onions finely. Thinly slice the potatoes and carrots.
  2. Microwave carrots, potatoes, green peas at high for 2 minutes. You can also blanch them. Keep aside.
  3. Grind both green chili and ginger without adding any water and keep aside.
  4. Heat ghee in a pan, add the cashews and roast till golden brown, drain and keep aside.
  5. Add oil to the same pan. Add cloves, cardamom, cinnamon and bay leaf and sauté till you get the aroma.
  6. Add mustard seeds and let them crackle. Now add onions, curry leaves and sauté till the onions turn pink.
  7. Add the ground ginger and chili paste, mix well and cook for a minute.
  8. Add rava, turmeric powder, salt and keep sautéing over low flame for 2-3 minutes. The rava will get roasted well.
  9. Raise the flame to full. Add the blanched vegetables and pour the water with one hand into the rava mixture while mixing with a spatula with the other hand.
  10. Mix well. You can see the khichdi thickening while the water starts to bubble around. Simmer the flame now. Close with a lid a let it cook for 4-5 minutes.
  11. Switch off stove and keep the khichdi closed with a lid so that the khichdi gets further cooked in the heat and it will become grainy and separate instead of being mushy.
  12. You can add another tbsp of ghee, roasted cashews and mix well before serving the hot khichdi with coconut chutney and sambar.


  1. You can add tomatoes as well but it further makes the khichdi more mushy. So I never add it.
  2. If you are calorie conscious, avoid ghee and make it with oil.
  3. You can also avoid the cashews but the biting into the crunchiness adds more taste.
  4. If you do not wish to bite into the whole spices, grind the spices excepting the bay leaf with the green chili and ginger.
This is off to Avant Garde Cookies.

Butter Scones Recipe | The Easiest and Best Eggless Scones Ever

Butter Scones Recipe
Scones can either be had as a breakfast, brunch or as a snack. Scones are single serving cakes or quick breads that does not have yeast in them and an English version of our own Indian biscuits. Scones are very lightly sweetened and on occasions like high tea’s they are also lightly glazed on top. I have already made these Banana Cinnamon Scones which are so flavorful and this time chose these old fashioned butter scones that are so soft to the bite and flaky as well. The scones were easy to make and are ultimate in taste when eaten slathered with jam.

Basic N Easy Scone

For this month’s last week of Avant garde Cookies, Roshni challenged us to cook out recipes from story books. The word immediately reminded me of Enid Blyton. Any kid’s childhood is so incomplete without her reading her books. When I told the theme, Arun was extremely delighted as he loves “The Famous Five” and “Secret Seven” very much. He started giving out a lengthy list of recipes to try out from the Famous Five’s picnics at the country side. I made a lemonade, a sandwich but finally wanted to make these scones as well.  The boys just gobbled them after slathering it with jam. Though it was not a pastry dough, it was really flaky and oh so buttery.

buttery scones

Eggless Butter Scones Recipe

Prep time: 5 mins  |  Bake time: 15 mins  |  Makes: 12
Cuisine: English  |  Category: Breakfast


  • All purpose flour – 1+1/2 cups
  • Baking powder – 3 tsp
  • Castor sugar – 1/4 cup
  • Unsalted butter – 3 to 4 tbsp
  • Milk – 1/2 to 3/4 cup
  • Salt – 1 pinch


  1. In a bowl mix together flour, castor sugar, baking powder and salt.
  2. Add softened butter to the flour and rub into the flour with your finger tips till it resembles bread crumbs.
  3. Add 1/2 cup milk first and mix to form a soft dough. Add more milk only if needed. Do not knead.
  4. On a greased tray place the dough and pat into an 8” circle. Make an impression with a blunt knife across the circle so that you can easily take off the scones after baking. You can also cut the dough with cookie cutters and transfer to the baking tray.
  5. Preheat the oven at 220 C (425 F) and bake for 15-20 minutes.
  6. Remove the tray and cover with a towel and let it completely cool down. If you want the scones to be crisp do not close with the towel.
  7. Store in an air tight container and serve with jam or cream.

old fashioned butter scones


  1. Old fashioned scones do not have sugar in them. But I added a little as I did not want the kids to complain.
  2. You can also use vegetable shortening instead of butter.
  3. For a variation you can add dry fruits like raisins and chopped dates, grated orange or lemon rind for some flavoring and also some chocolate chips if you do not fancy a plain one.
  4. As I used salted butter, I omitted salt in the recipe.
  5. You can give an egg wash on top of the scones before baking if you want a golden crust.
  6. Oven timings will vary accordingly.
This is off to Avant Garde Cookies.

Butterscotch Blondies Recipe

Butterscotch Blondies Recipe
I’m a Lacto Vegetarian. Before you start thinking out loud, a lacto vegetarian diet includes all sorts of dairy products like milk, yogurt, butter, cheese, cream but excludes eggs. My Doc has been after me for a long time to include eggs in my diet, but for which I have yet to develop an appetite for. Recently I have started to eat eggs in the form of baked goodies and yes earlier I used to enjoy only the eggless bakes.  I had always thought that both brownies and blondies are one and the same with some differences of which I never showed an interest to find out. I was not entirely wrong also. while the brownies get the intense flavor from the chocolate used in them, the blondies get their flavor from the brown sugar that is used in them to bake.

Easy Butterscotch Blondies Recipe
For this week’s Avant Garde Cookies it was time for blog hop and I chose this Butterscotch blondies from Anu’s space, as I had never baked blondies before. I had a lot of kids at home and I was sure that they would really love them and it was also easy for me to pack them as we all went for a short trip. They all had a great time munching on them while travelling and it was also mess free for the elders to clean them up later. I also referred to Simply Recipes.

butterscotch blondies

Butterscotch Blondies Recipe

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Prep time: 10 mins | Bake time: 45 mins | Makes: 20 squares


  • All purpose flour – 2 cups
  • Butter, melted – 1 cup
  • Brown sugar, packed – 2 cup
  • Eggs – 2
  • Baking powder – 1 tsp
  • Baking soda – 1/4 tsp
  • Butter scotch chips – 3/4 to 1 cup
  • Vanilla essence – 2 tsp



1. Grease a square pan (10×10) and preheat the oven at 180 C (350 F).
2. Sieve together flour, baking soda, baking powder and keep aside. In a small bowl, break the eggs and lightly beat with a fork and keep aside.
3. In a bowl whisk together melted butter and sugar. Add in beaten eggs, vanilla and whisk once more. I used a balloon whisk for mixing.
4. Add in the dry ingredients and mix together with a spatula. Stir in butter scotch chips and transfer the contents to the greased pan.
5. Spread evenly with a spatula and tap the pan on the kitchen counter gently to level out further.
6. Bake for 40-45 minutes or until a skewer inserted comes out clean.
7. Let it cool in the pan. Cut into squares and store in an airtight container.

Butter-scotch Blondies


1. You can replace 1/2 of brown sugar with regular sugar.
2. You can also add chocolate chips and chopped walnuts along with butter scotch chips.
3. Beat the eggs only lightly till the yolk and white combine and not till frothy.
4. You can either halve the recipe or double the recipe very easily but adjust the baking time accordingly and use a correct sized pan accordingly too.
This is off to Avant Garde Cookies.

Vegetable Lasagna Recipe With Homemade Lasagna Sheets (Without Pasta Machine)

Lasagna made with homemade lasagna sheets and vegetables
All these years, I thought pasta could be made at home only when you have a pasta maker at home but all that changed when I decided to make Lasagna sheets at home by hand as I do not have a pasta maker. If someone had told me that I would be making pasta from scratch a month ago let alone enjoy making it, I would have laughed at them, because seriously I had never even given it a thought. Why would someone wanna do it from scratch when it is available in shops? But I decided to make it just for the experience and joy of making something from scratch and now my mind is abuzz with multiple possibilities. It never occurred to me that they are so darn easy to make, after all making pasta takes just 3 ingredients.

We, the Avant Garde Cookies decided to give pasta making from scratch for the first week of this month and I decided to go with something very simple that did not involve any extra work. Moreover I had never eaten a Lasagna before, so I never had an idea how it would taste. We very rarely eat out and while doing so its always Chinese. So, I invited my friend Jenny to sample, as she had traveled widely and more knowledgeable in World Cuisines. She gave one big Thumbs upafter eating her share.

Vegetarian Lasagna

I made 2 versions of the same. One with the eggs and the other one without eggs and less cheese for Adults at home. Needless to say the one with the eggs won hands down and tasted more authentic according to her. And I used basil leaves that I harvested from my own patio garden which made this dish much more special to me.
I had a doubt whether I had to boil the lasagna sheets in water or not but decided not to boil them as anyway I was going to bake them in the oven after assembling them and if a Pizza is done, the lasagna which in my opinion is more like a thin crust layered pizza must be cooked by the end and I was indeed right.

It may seem long, tedious and a lot of work when you read the recipe but with some time management you can have your lasagna inside the oven in just an hour. The dough takes just 5 mins of time as it comes together quickly. You do not even have to take out your hand mixer. While the dough is resting, prep the vegetables and cheese. While the vegetables are simmering, roll out the sheets and have it ready to be layered and baked.

Spicy Lasagna with handmade lasagna sheets

Vegetable Lasagna Recipe with Homemade Lasagna Sheets

Prep time: 15 mins  |  Cook time: 30 mins  |  Bake time: 30 mins  | Serves: 2
Cuisine: Italian  |  Category: Main


For Lasagna Sheets:

  • All Purpose flour – 1 cup
  • Eggs – 2
  • Salt – 1/8 tsp
  • Oil – 2 to 3 tsp (optional)

For Vegetable Layer:

  • Onion – 1
  • Capsicum/ bell peppers, medium – 1
  • Mushrooms – 100 gms
  • Broccoli florets – 1/2 cup
  • Garlic – 4 pods
  • Tomatoes, medium – 6
  • Basil leaves, chopped – 1/4 cup
  • Red chili flakes – 1/2 tsp
  • Italian seasoning / Mixed Herbs – 1 tsp
  • Mozzarella cheese, grated / sliced – 1 cup (200 gms)
  • Black pepper powder / Ground pepper – 1/2 tsp
  • Salt – to taste
  • Olive oil – 2 tbsp
  • Tomato Sauce / pasta sauce – 3 tbsp


  1. In a mixing bowl, mix together flour and salt.
  2. In another small bowl, break the eggs and beat them well. Pour the beaten eggs and with the help of a fork, work it into the flour.
  3. Mix together to form a soft dough. If you feel that the eggs are not enough to form the dough, add 2-3 tsp of oil to make them come together. Do not knead too hard.
  4. Close the bowl with a lid and rest for at least 1/2 hour.
  5. After 1 hours, divide the dough into 4-5 ping pong sized balls.
  6. Use flour to dust a work surface and roll out the balls into thin sheets as much as you can manage. The thinner the better. The dough will not break or tear, so it will be easy to manage.
  7. If you want you can cut them using a pizza cutter or a sharp knife into strips of rectangle or square as you get in the shops.
  8. DSCN6279
  9. Arrange the rolled out sheets on a big plate one next to the other till you complete rolling out all the balls and keep the plate covered with a cloth or plate at all times to prevent the sheets from drying out.

  10. For the Vegetable Layer:

  11. Chop the onion, garlic finely. Dice the bell peppers. Slice and chop the mushrooms finely. Chop the broccoli florets and keep aside.
  12. Cut the tomatoes into two and grate them or quarter them and pulse in a mixie or food processor till they are mashed into big chunks. Do not over process and make them into a puree.
  13. Heat a pan with oil. Add garlic and once you get the flavor, add in onions and sauté till translucent.
  14. Now add in the mushrooms, bell peppers, broccoli and mix well. Cook for 2 minutes over low flame or till the vegetables wilt and soften.
  15. Now add the grated or processed tomatoes. Add salt, chili flakes, ground pepper and mix well. Let this cook over low flame for 20-30 minutes till they become almost dry. By now the raw smell of the tomatoes would have gone.
  16. Just before taking off fire, add in chopped basil leaves, Italian seasoning and mix well. In fact do this 5 minutes before you take off fire. Keep aside for the mixture to cool off.

  17. To make Lasagna:

  18. Grease either a round or square baking tray with olive oil. I used a round oven proof glass tray.
  19. Drop the tomato / pasta sauce and spread all around the bottom of the tray.
  20. Place a thinly rolled out lasagna sheet. Now place 4-5 tbsp of the vegetable filling and with a spoon spread it all over the sheet covering it completely.
  21. Now place another sheet to cover the vegetable layer. Sprinkle mozzarella cheese generously all over, covering the sheet completely.
  22. Now place another sheet on top of the grated cheese layer and spread the vegetable filling.
  23. Like wise keep on with the layers and end with the sheet over which cheese has been spread out.
  24. Preheat oven @ 180 C (350 F) and bake for 20-25 minutes or till the cheese has melted and the top has turned golden brown.
  25. Let it cool for 5-10 minutes. Slice and serve hot.

homemade lasagna sheets without a pasta maker


1. Make sure that the lasagna sheets are covered at all times and do not dry out, else after baking, the sheets would turn crisp and won’t remain soft.

2. As I was using a round tray for baking, I did not cut the sheets into rectangle or square sheets.
3. You can use vegetables like carrot, zucchini, colored bell peppers, egg plants.

4. You can use canned tomatoes instead of fresh ones.

5. I ran out of mozzarella cheese when I came to the top layer, so used some processed cheese on top to finish it off.

6. For Eggless pasta dough, just replace the eggs with 50 ml or 1/4 cup of vegetable/olive oil and some little water to make the dough.