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Gojjavalakki / Tamarind Poha

  Tamarind Poha: A Tangy Twist on a Classic Breakfast Poha, a beloved breakfast dish in India, typically features flattened rice sautéed with spices, vegetables, and sometimes nuts. One delightful variation is Tamarind Poha from Karnataka , which adds a tangy twist that elevates the traditional flavors. It is no onion no garlic breakfast recipe.This dish is not only quick to prepare but also a fantastic way to kickstart your day. Here’s how to make this delicious Tamarind Poha at home. Ingredients Flattened rice (poha) : 2 cups (thick variety) Tamarind pulp : 2 tablespoons Oil 2 tbsp Red chilies : 1-2,  (adjust to taste) Mustard seeds : 1 teaspoon Curry leaves : 8-10 Hing 1/2 tsp Turmeric powder : ½ teaspoon Salt : to taste Peanuts : ¼ cup (optional) Jaggery 1-2 tbsp Methi powder 1/2 tsp Sarina pudi / Rasam Powder 1 tsp Fresh coriander leaves : for garnishing Oil : 2 tablespoons Instructions Prepare the Poha : Rinse the flattened rice in cold water until it so...
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Salted Pumpkin caramel grainfree thumbprint cookies


Salted Pumpkin Caramel Grain-free thumbprint cookies are one of the healthiest cookies you will ever find which are not only delicious but filled with flavors!!

As the name clearly states...these thumbprint cookies are completely grain-free and made up of just 4 ingredients .comes together in 15 to 20 minutes. And then the salted pumpkin caramel on top takes them to the next level.


You must definitely try these since they are,
Eggless
Gluten-free
Oil-free
Soy-free
Corn syrup-free 

This recipe consists of 2 parts, One is making the Salted Pumpkin Caramel and the other is making the thumbprint cookies.

For Salted Pumpkin Caramel, you will need minimum ingredients that are already in your pantry. I always go to a refined sugar-free option to make it as healthy as possible. Refined sugars are a strict NO-NO.So I came up with this recipe which does not have refined sugar, corn syrup, whipping heavy cream...but just made with coconut sugar, milk, and pumpkin puree as it's main ingredients. The only difference you will find is that this caramel is darker than the regular one.

Also for the thumbprint cookies...I always opt for whole wheat flour or other gluten-free flours like almond flour. I rarely use All-purpose flour in my baking unless it's absolutely necessary. As we are a pure Vegetarian family. We don't eat eggs..so all my baking is eggless. I must say these cookies are more on the chewier side...

Let's dive into the recipe.


INGREDIENTS:
For the Salted Pumpkin Caramel:
Water 3/4 cup
Milk/Almond milk 1/2 cup
Real Salt 1/4 tsp

For the Thumbprint Cookies :
Maple syrup/Pure Honey 1/2 cup

INSTRUCTION:
1. Let's make the Caramel Sauce first, In a saucepan, combine coconut sugar and water over medium-high heat and stir until the sugar dissolves. 


2. Add the milk/almond milk..let it simmer for about 20 -30 minutes.

3. Stir frequently until the mixture has thickened. (You will know if it has thickened when you can draw a line at the bottom of the saucepan).

4. Remove the pan from heat and add in Vanilla extract, sea salt, pumpkin puree and stir well.
4. Pour the sauce into a jar and allow to cool. It will thicken a little more once it cools.

5. Now let's make thumbprint cookies, Preheat the Oven at 350 degrees F.

6. In a bowl mix together almond flour and baking powder.

7. Add in the maple syrup/ honey and vanilla extract.

8. Combine the mixture well...mix and press together until it forms a firm dough ball.

8. On a baking tray/parchment paper-lined steel plate create even sized balls from the dough. Press them down with your thumb to make a well. These won't rise too much..so don't make them too flat.

8.Bake in a preheated oven at  350 degrees F for 12 to 14 minutes. Then let cool for 3 minutes. 


9. Now pour the caramel sauce in a silicone piping bag and top the thumbprint cookies with the salted pumpkin Caramel sauce and Enjoy!

I hope you will love these yummy and healthy cookies. If you make these..let me know in the comments section and tag #archanasvegfoodchronicles in your cookie post. 

Follow me on my Instagram ID @archanasvegfoodchronicles.

Do share this recipe with your friends and family and subscribe to my blog for more amazing healthy recipes


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