Eggless Coconut Flour Choco chip cookies:

In my last post I have discussed regarding homemade coconut flour. Previously I did try one recipe from coconut residue (without drying and making flour), but this is my first trial or recipe after making the flour, and I am really exited and happy.

One thing we must keep in our minds while using coconut flour is, don’t under estimate its absorption power by seeing its light and airy texture. It absorbs moisture like a sponge. What I learnt from this experience is, it needs almost equal amount of moisture content as flour volume.

Here I have taken flax gel as an egg replacer, mainly because of its gel like texture. Coconut flour doesn’t have any holding capacity, so thought of using flax gel.

In this experiment I have taken half cup of coconut flour and it did absorb the liquid, swell and gave me 9 cookies . More than everything, this was interesting!! Chocolate Chip Coconut Flour Cookie. This was a little experiment, and the results were not bad at all! I got the big thumbs up from my twins 😀


Let us see the procedure-


Coconut flour – ½ cup

Flax gel – ½ cup

Ghee or Oil – 1 table spoon

Choco chip – ¼ cup

Organic Natural brown sugar – ½ cup (you can use normal sugar as well)

Sea salt – ½ tea spoon

Vanilla – 1 tea spoon


– How to make flax gel: Take 2 tsp of flax seed, make powder. Put this powder in thick bottomed small pan, add one cup of water and boil until it is thick, slimy and reduced to almost half.

-Pre heat oven at 170 °C. Line the baking tray with the butter paper.

-Take one glass bowl, put flour, sugar, salt crystals, ghee, flax gel, vanilla and mix. Dough will be little wet. Mix in Choco chip and mix once more.

Ribbet collage 1

-Scoop out the mix by using ice cream scooper and arrange in a lined baking tray.

-Bake this in a pre-heated oven for 15 to 20 minutes.

Ribbet collage 2

-Don’t touch while removing, it will be very soft. Remove the tray and cool as it is.

-After cooling, it will harden a bit. After it cools down completely, store it in an air tight container.

– These cookies are slightly crunchier at outer circle, soft and chewy at the centre.

– It becomes a little more harder and firm the next day .


Chavli kai palya /Cluster beans and chana dal dry curry:

Like any other veggie, even most neglected high fibre, low calorie, nutrition filled Cluster beans also has many names like, Gorikayi, chavlikai, Guvar, Kothavarangai, Goru chikkudi etc. in different Indian languages.

It is a type of green beans, which is short, flat and little bitter in nature. It is a “power house of goodness” but neglected in-between  all kinds of veggies.

Yes, it needs some other vegetable, dal or potato to enhance its taste or to tone down the bitterness. Here in this recipe, we use soaked Chana dal and little bit masala to enhance the taste and this recipe is handed down to me by my dear aunty who is a super human being.

pic 12

It is a perfect side dish for any kind of Indian flat breads or with hot rice.


Cluster beans – ½ kg

Chana dal – 1 cup

Onion – 2

Fresh Coconut gratings – 1 fist full


Oil – 3 to 4 tbl sp

Mustard – 1 tsp

Red chillies – 2

Hing – ¼ tsp

Curry leaves – 1 string

For masala:

Green chillies – 6 to 7

Cinnamon – 1” piece

Ginger – 1” piece

Garlic – 8 cloves

Coriander leaves – 10 strings


-Wash, soak chana dal in water for half to one hour.

-Cut cluster beans in to bit size pieces after washing and removing both the ends.

collage 1

– Cook soaked dal and chopped beans for 2 whistles in two separate vessels by adding very little water.

– Put aside one serving spoon of cooked chana dal and pulse remaining amount of dal.

– Dry grind all the items under masala and keep aside.

collage 2

– Chop onions.

– Take one thick bottomed tawa, Put oil, splutter mustard, hing, red chillies and curry leaves.

– Add onion, turmeric and fry nicely.

collage 3

– Add ground masala,required amount of salt and fry nicely.When its raw smell vanishes, add roughly ground dal and fry for a while.

collage 4

– Lastly add cooked cluster beans and dal which we have kept aside.

-Cook this until water becomes dry and garnish with fresh coconut. Mix nicely and heat this mixture for a couple of minutes.

collage 6

-Serve either with rotti, phulka or hot rice.

Millet and spinach khichdi:

Millet’s are tiny cereals, which are low in Carbohydrates and a very good source of Protein, fibre and Vitamins. This is a very tasty, easy to make, healthy one pot meal which makes a very light meal.



Saame rice/Foxtail millet – 1 cup (you can use normal rice as well)

Moong/green gram dhal – ½ cup

Spinach – 1bunch

Cumin seeds – 1 tsp.

Hing – ½ tsp

Ginger – 1” piece

Green chillies – 1 to 2 (slit)

Salt- to taste

Ghee – 1 to 2 tbl sp

Water – 4 to 6 cups


-Soak dhal and millet rice after washing, for 10 minutes.

-Wash and grind spinach into puree.

-Heat ½ table spoon of ghee in a pressure cooker.

-Add Cumin seeds, hing, green chillies and ginger and fry for a minute.

-Now add spinach puree, water, salt and bring to boil. When it starts boiling, add soaked and drained dal and millet rice mixture.

-Check for salt and cook till 3 to 4 whistles.

-After the pressure releases, open the lid and pour in the remaining amount of ghee.



-Enjoy with any crispy side dishes or raita!!!