Beauty Health for Life

After muffins, a kids party table will definitely have varieties of cookies, needless to say ill make varieties of cookies for every birthday party definitely along with french crepes,its a must for my kids.My kids and their friends are great fan of my chocolate cookies.As you know am running my first week of blogging marathon with kids birthday party for occasional theme, i really want to add some cookies in my party list, thats why i baked some cookies.Cant believe we are already in 7th day of blogging marathon and am sharing here a super nutty,addictive,crunchy cookies with yellow cornmeal and almond meal.

This cookies are eggfree, but not butter free. This cookies are super addictive, if you munch it you wont stop just with one. Cornmeal gives a superb crunchiness to this cookies while almondmeal gives a wonderful nuttiness. You can serve this cookies with some coffee, just dip these cookies in coffee and have it, you can see heaven on earth. However kids loved this cookies for their snacks with their favourite chocolate drink.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to my own event CWS-Almonds guest hosted by Preeti of Simply Tadka.


1cup All purpose flour
1/2cup Yellow cornmeal
1/2cup Almondmeal
1/2cup Butter (softened)
1cup Sugar
Few whole almonds
Milk (as per need)

Preheat the oven to 350F.

Beat the butter and sugar together until they turns soft.

Add the flour,cornmeal and almond meal, to the butter-sugar mixture and mix with your fingers to knead it.

If you cant make a ball,sprinkle some milk and make a ball..

Roll medium sized balls and flatten them slightly and place it over the baking tray lined with a baking sheet.

Leave enough space between the cookies.

Press a almond in the center of each cookies and bake for 15-20minutes.

Let it cool completely, dont remove the cookies from the baking sheet once you take them out of the oven.? They may break.

Enjoy with your favourite drink.

How about an eggless apple,cinnamon icecream without cream for our dessert after a heavy meal. This apple icecream doesnt need cream and its completely egg free. The full fat milk reduced to three fourth of their quantity and the milk powder with the cornflour  mixture makes the magic. Tastewise, the addition of cinnamon powder brings a zing while having this fabulous icecream.We know that apple and cinnamon combination works wonder together in anything and obviously this combination in an ice cream tastes equally great.

Since this icecream dont have any fats,you can have two more scoops of this fruity icecream, and a pect dessert to serve while its super hot outside. A very light icecream to relish and you can use very well this apple cinnamon icecream for making shakes. They tastes fabulous in shakes too.Sending to Vijis SYS-WS - Apple & Carrot.


1/2litre Full fat milk
2nos Red apples (peeled and grated)
1tbsp Milk powder
1tsp Corn flour
1/4cup Sugar
1/4tsp Cinnamon powder

Cook the grate apples in a cup of water until they turns soft, drain the cooked water (if any ) and keep aside.

Meanwhile bring boil the full fat milk, sugar together and cook in simmer until they reduced three fourth of the quantity.

Combine the milk powder and cornflour with enough milk and keep aside.

Add this milk powde-cornflour mixture to the boiling milk, stir continously until the milk thickens.

Let the milk gets cool completely, add the cooked apples, cinnamon powder,mix well.

Pour this mixture into a stainless steel vessel and place it in a freezer for 4 hours.

Once the mixture starts setting, remove it from the freezer and blend in a mixer till its turns smooth.

Pour this mixture again to the same vessel and place it in freezer again till it sets well.

Scoop this icecream while serving.

Mug cakes, these single serving cakes will definitely satisfy your sudden sweet cravings. I do prepare quite often these mug cakes for my kids evening snack, as these cakes are really very quick to prepare.Yesterday i prepared this fabulous chocolate and carrot mug cake as eggless version for their evening snack. You can make this simple and quick mug cake with anything and your cake gets ready easily anytime of the day whenever you feel like having this cake.

As my theme for this weeks blogging marathon is kids delight-healthy makeover,i used whole wheat flour,olive oil along with finely grated carrots.My kids enjoyed thoroughly this fabulous,super spongy cake.Check out the marathoners running this 22nd edition of blogging marathon here.Sending to Kids Delight-Healthy Makeover guest hosted by Rasi, event by Srivalli.



4tbsp Wheat flour
4tbsp Sugar
2tbsp Grated carrot
2tbsp Cocao powder
1/2tsp Baking powder
A pinch Baking soda
3tbsp Olive oil
4tbsp Yogurt

Take all the ingredients in a bowl and whisk together  as a smooth batter.

Fill half of the coffee mug with this prepared cake batter.

You can prepare two medium sized mug cake with this batter. Cook in high power for 2 minutes.

Take care not to overbake otherwise your cake will turns rubbery.

Enjoy warm.

I love the traditional carrot cake very much topped with cream cheese frosting,but somehow none at home arent that much fan of carrot cakes. They can have it just like that if i insist them, this time when i prepared this carrot chocolate chips cakes, trust me they just vanished within few hours coz this cake turned out extremely spongy and its completely sugar free coz i used thick palm jaggery syrup for making this cake. Also this cake is low fat coz i skipped completely butter here as i went for oil and yogurt.

Just a manual hand beater is enough to make this incredible bake, finely grated carrots and chocolate chips works extremely pect for making this ultimate spongy cake.Chocolate chips at every bite of this cake will definitely makes the difference, since i went for palm jaggery syrup you can enjoy this cake thoroughly without any guilt. I used flaxseed meal as egg substitute here,if you are searching for a simple spongy cake for your evening snacks,you have to make this cake.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.Sending this cake to my event  Healthy Diet - Fat Free Recipes guest host by Dhanish.Sending to Srivallis Cake Mela.


2cups All purpose flour
1cup Thick palm jaggery syrup
1/2cup Vegetable oil
1/2cup Yogurt
1cup Grated carrot
1tsp Vanilla extract
2tsp Baking powder
1tsp Baking soda
1/2cup Chocolate chips
1/4tsp Salt

Preheat the oven to 350F.

Sieve the flour with salt,baking powder and baking soda.

In a bowl, take the palm jaggery syrup,vegetable oil,yogurt and beat together for a while.

Add in the grated carrot, vanilla extract and give a stir.

Now add the flour mixture to the wet ingredients until they get mix, dont overmix the batter.

Fold in the chocolate chips gently.

Pour the cake batter to the greased round baking pan.

Bake for 25-30minutes,until a skewer inserted comes out clean.

Let the cake gets cool completely.

Slice it as per your desire and enjoy.

Its summer in India, eventhough here in Paris its still rainy or else super chilled. But some foods will definitely change our mind and keep us warm during this very depressive season. Who will say no to mangoes, hardly seen it, when its comes to cheesecake, may be many will say no coz of their fat content, quantity of cheese and eggs used in it. Dont worry, here is a low fat version of eggless mango cheesecake to rescure your mind and your tummy from this nasty weather. Eventhough this cheesecake is chilled one, its will keeps you warm.

Coming to this cheesecake, i got this recipe from Divine Taste a fantastic blog by Anushruti, Anu is an incredible chef and she have definitely magical hands,her space speaks a lot. Her clicks will show how beautifully she can cook and makes fabulous eggless bakes, obviously many more dishes.Love this mango cheesecake from her space and tried my hands. They turn out extremely delicious, mango cheesecake for desserts during  a chilled spring weather,you have to taste it to know how fabulous they are. A big thanks to Anushruti for sharing this marvellous mango cheesecake.Sending to Vijis SYS-W series Mango.


For crust:
2cups Any digestive biscuits
1/2cup Butter
2tbsp Chocolate powder

For Filling:
1cup Sugar
2cups Cottage cheese or paneer cheese
3cups Full cream yogurt
15grms Chinagrass/Agar Agar powder
2+1/2cups Mango puree (i used the tinned ones)
1tsp Vanilla extract

For Mango Glaze:
1/2cup Mango puree
2tbsp Water
2tbsp Sugar
1tbsp Lime juice



Before a day, strain the yogurt with cheesecloth lined over a colander and let it sit in fridge for overnite to make the yogurt cheese.

Next day, give a quick whip to the digestive biscuits with chocolate powder in a mixer, transfer it in a mixing bowl.

Melt the butter and add it to the powdered biscuits, now transfer it to a  8 inch springform pan . Keep in fridge for half an hour.

Take the paneer cheese, yogurt cheese,sugar,vanilla in a bowl and whisk it well.

Heat the mango puree in a vessel and add the chinagrass powder in it,stir in low heat until its melts completely..

Slowly add this mango mixture to the already prepared cheese mixture,give some gentle whisk until they gets well mixed.

Pour this mango-cheese mixture over the already prepared crust and keep in fridge for atleast 5 hours.

Now coming to the mango glaze, put all the ingredients in a pan and cook in medium heat until they get thickens,let them cool completely.

Spoon the glaze ove the already prepared cheesecake and leave it in fridge again for 2more hours.

Remove it from than pan and sliced it as per ur need.

Notes:
Homemade paneer works out wonder,blend it as puree and make this cheesecake.

If you are using geltain powder, better to minimize the quantity when compared to the agar agar powder.

You can use fresh mango puree here.