Egg Replacement

It is very difficult to replace eggs in baking.

Just read an article with a genius egg replacement (which can even be used to make meringue!!!!!!!!!!!!).

Please try it and let me know how you like it.

I’m attaching a copy of the text of the article below. I’ve kept all of The Week’s hotlinks for your reference.


You’ve heard of root-to-stalk and nose-to-tail cooking, but here’s a way to limit waste that may not have crossed your mind: Use the water in a can of chickpeas. Why on earth would you want to do this?

You can use chickpea water as an egg replacement. Whipped like egg whites, it can turn into meringue. It also works as a great replacement for whole eggs in certain baked goods.

Three tablespoons of chickpea water can replace a whole egg. The substitute works best in recipes like cakes and quick breads, but it can work for cookies, too.

 Things get a little more complicated when you substitute it for whipped egg whites, but if you’re careful and patient, you’ll churn out meringue that looks and tastes just like the real thing. We swear.

Two tablespoons of chickpea water can replace one egg white. Simply beat the brine as you would an egg white, and in a little extra time, you’ll see magical results. While you may be able to whip egg whites into a desired consistency within a few minutes, whipping chickpea water requires a little extra time. Expect to whip it for at least 15 minutes.

In addition to whipping for longer, you also have to be careful with the temperature. Whether you’re making meringue cookies or meringue topping, never heat the brine above 250 degrees and keep a close eye on the oven.

Skeptical? Thanks to vegan baker Goose Wohlt, who some credit with discovering the brine’s meringue-like properties, there’s a growing movement behind what people are calling “aquafaba.” Dan Barber even used the stuff at his food scraps pop-up wast-ED.


Chana Puri

This is Gujarati style, fresh, spicy and delicious. I do not use peppers in my cuisine, so the dish is zero on the hot meter. I do use spices, so the dish does have that nice delish indian food taste.

Chole = Chana = Garbanzo beans
Bhatura = Puri = Fried Bread



1 small can garbanzo beans (I use Goya 15.5 oz)
4 tomatoes, cut into four pieces
1 onion, sliced
1/2 inch ginger root, sliced
4 cloves garlic, sliced
1/4 tsp clove powder
1/2 tsp cinnamon powder
1/2 tsp amchur powder (this is a must)(it is dried mango powder)
1/2 tsp dhana jeeru powder (cumin coriander powder)
fresh coriander for garnish


Heat wok to medium high heat.
Add garlic, let sizzle (NOT BURN!!!).
Add onion, let sizzle and lightly brown.
Add tomatoes.
Add salt and all the spices except the fresh coriander.
Cover with lid, let cook about 10 min until tomato turns to mush.
When cooked, placed everything in a Vitamix and blend until it turns to a nice sauce.
Put the sauce back into the wok.
Add the chana.
Let sit a while so the chana absorbs the flavor (around 15 min on NO heat).
Before serving, heat to a sizzle.
Garnish with fresh coriander right before you serve it.



2 c whole wheat flour
2 tbsp oil
1/4 tsp salt
water to make an elastic soft dough


Mix everything together.
Cover. Let sit in bowl for 15-20 min.
Make 1 in diameter dough balls, rolling in the palm of your hands.
If it sticks, add a touch of all purpose flour or a touch of oil. (LITERALLY a touch)
Roll into puris around 4-5 in in diameter.
Fry on high-high/med heated oil. (To test if oil is ready, make a small dough ball (around 2 mm diameter) and put in oil. If it rises to the surface right away, the oil is ready for your puris.
Make 1 puri at a time. Puri will have bubbles. If puri is made right, it will puff up. Press with metal holey spatula (in the picture it is the circular one with holes). Do not puncture the puri.
Fry on one side, then another.
Place in metal bowl (I use the same one I made the dough in) lined with two paper towels. Let stand VERTICALLY (so the oil drains).



1/2 finely chopped onion
1/2 tsp salt
1/2 lemon, squeezed fresh
fresh coriander


Mix everything together.


Indian style, eat using your right hand only.

Cut and hold the puri in your right hand, shape it as a scoop to pick up the chana, enjoy. The puri also tastes good with the onions. It also tastes good if you mix the onions and chana together.

You can also eat the chana with rice.

You can also serve with papadum. I use Bikaneri papad. I make it by microwaving it for 30-45 seconds. Time varies based on your microwave. Yum yum.

Restaurant style, you deep fry the papadum and then drain (on paper towels) and serve it immediately. Most Indian people do not fry papadum because it ruins the oil (you can’t use the oil for deep frying other things or more puris after you make papad with it) and because it is terribly unhealthy to eat deep fried food on a daily basis.

You can also serve with Nirav Mild Mango Pickle (every Indian person I know has this in their cupboard [ours is mild, they sell medium and hot too]) or Ahmed Garlic Pickle (SO SO good, OMG so good).

On a  side note, the mango pickle tastes great with rice and a twist of lemon with a side of papadum for a delish student meal. Try it sometime.

The whole meal top to bottom can be done in less than an hour.

Enjoy! Yum yum yum.