Ingredients for Tomato Puree Homemade Recipe

Preparation Time : 5 mins  Cooking Time: 15 mins  Serves: 1.5 Cups

• 12 Medium Size Tomatoes
• 2 Tsp of Vinegar
• Water as needed

Method for Tomato Puree Homemade Recipe

• Choose ripe and firm tomatoes. Wash them in tap water to remove dirt.
• Then using knife, make plus mark at the bottom of each tomato ( This will make peeling easier)
• Boil water in a pot or pan, bring it to boil, when it starts boiling, slowly add tomatoes and cook in a medium flame for 12 min or until the skin starts to split. Turn off the stove.
• Place a colander in the sink, carefully pour the water into the colander so that tomatoes sits in the colander. Wash the tomatoes in cold running water for 2 mins.
• Start peeling the skin from the cut portion of the tomatoes. Now transfer them to a blender and grind it until it turns smooth along with water. Cool it for sometime.
• Transfer this puree to a storing jar, add vinegar, mix it, date the jar and store it in a refrigerator.

Tips

• To increase the shelf life of the puree. After grinding the puree, heat it again in a pan along with sugar for 5 mins and then store it.
• Always use clean spoon while using the puree.
• You can use any variety of tomatoes like big round tomatoes (the one we get in farmers market, in India we call it as nattu thakali) or bangalore tomato (roma tomato). Here I used roma tomatoes.

Ingredients for Vanilla Strawberry Mug Cake

Preparation Time : 5 mins  Cooking Time: 2 mins  Serves:1

• 1/4 Cup of Maida (All Purpose Flour)
• 2 Tbsp of Powdered Sugar
• Pinch of Salt
• 1/4 Tsp of Baking Powder
• Pinch of Baking Soda
• 1 Tbsp of Butter or Oil
• 4 Tbsp of Milk
• 1/4 Tsp of Vanilla Extract
• 2 Strawberries, Diced

Method for Vanilla Strawberry Mug Cake

• Add all the dry ingredients together in a bowl.
• In another bowl, add milk, oil and butter, mix well.
• Mix both dry ingredients and wet ingredients, gently fold in the strawberries and pour this mixture to a mug.
• Microwave it for 2 mins. If the cake is not completely cooked, bake for 15 seconds intervals until it is done.
• The cake will rise to the top of the mug and will come down later.
• Allow it to cool and enjoy yummy and soft vanilla strawberry mug cake.

Tips

• Microwave cooking time varies, so I suggest you to stand in front of microwave the entire time.
• If you want chocolate mug cake, just add 1/4 tsp of cocoa to the batter.
• If you want vanilla mug cake, just avoid strawberries.

Ingredients for Eggless Rose Cornflakes Cookies

Preparation Time : 15 mins Cooking Time : 20 mins Serves : 20 Cookies

• 1 Cup + 1/2 Cup of Cornflakes
• 1 Cup of All Purpose Flour (maida)
• 1/2 Cup of Coconut Oil
• 1.5 Tsp of Dried Rose Petals
• 7 Tbsp of Sugar ( brown or white)
• 1/2 Tsp of Vanilla Essence
• 1/4 Tsp of Baking Powder
• 1/8 Tsp of Salt
• 20 Almonds, Sliced

Method for Eggless Rose Cornflakes Cookies

• Grind the cornflakes coarsely (both 1 cup + 1/2 Cup seperately) in a dry spice grinder or mixie.

• In a bowl, add coconut oil, rose petals, vanilla essence and sugar. Beat well with a whisk. Now add maida (APF), crushed cornflakes and baking powder. Mix gently to form a dough. If your dough is dry and too crumbly. Add 1 tbsp of water and knead well. Cover the bowl with a lid and refrigerate the dough for 1 hr.

• Then take out the dough, add 1 tbsp of water and knead again. Divide the dough into 2 equal halves. Roll one half into a long log. Cut the log into small and equal pieces.
• To the other half of the dough, roll it with a rolling pin. Use cookie cutter and make cookies into desired shapes. I used heart shape and star shaped cookie cutter.
• Preheat the oven to 350 º F or 177º C.
• Meanwhile roll them into balls and flatten them with palms. Dip it in 1/2 cup cornflakes mixture so that it is evenly coated on all sides of the cookies. Gently press almond slices into the top of each one. Arrange the cookies in a butter paper or slipat or baking tray, greased with oil like I did.

• Keep the tray in middle rack of the oven and bake the cookies for 12- 15 mins. When they are done, remove the cookies from the oven and cool on a wire rack. They will be soft when they come out of the oven, but will firm up after they cool.

Tips

• If the crushed cornflakes don’t stick to the cookie dough, take 2 drops of water in your fingertips, and coat the cookie dough ball with water.
• Original recipe calls for 1/2 cup of butter instead I used coconut oil.
  If you don’t have rose petals, just leave it.
• You can add rose essence or almond extract in place of vanilla extract.
• If you over bake the cookies, they will get crunchy but taste the same.
  Cooking time will vary depending on the oven. So keep an eye on the oven after 12 mins.
• You can even add the cornflakes, place it in a ziplock bag, and roll a rolling pin over it to crush the cornflakes well. You can use this crushed cornflakes to coat the cookies.