Thursday, January 14
So eventually thought of baking some cookies, as my previous attempt with baking Choco chip cookies was not so exciting due to the older oven with its round tray :( . So I was sure , my new oven would be far better and we wont be disappointed with the results . And viola, it was a breeze making these cookies. The faster I made them, even faster all the cookies were gone.
Below measurement yielded me about 27 medium sized cookies, which I baked in 3 batches. By the time, I put in my 2nd batch, my first batch was already gone ;)
3/4 cup (105 gm) all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
3/4 cup (170 gm) unsalted butter, room temperature
1 cup (210 gm) packed brown sugar
1 large egg
1 tsp vanilla extract
3 cups (260 gm) old-fashioned rolled oats
1 cup walnuts or pecans (optional)
1 cup white or dark chocolate chips (optional)
1. Toast the nuts and then chop into pieces after its cooled . Set aside.
2. Whisk together all the dry ingredients in a bowl. Set aside.
3. In the bowl of your electric mixer (or with a hand mixer), beat the butter until creamy and smooth (about 2 - 3 minutes).
4. Add sugar and mix for another 2-3 minutes.
5. Add the egg and vanilla extract and beat to combine.
6. Add the dry ingredients and beat until incorporated.
7. Finally stir in the nuts, oats, and dried cranberries or chocolate chips.
Now our batter is ready. Refrigerate for 1-2 hours , so that the butter hardens back.
Preheat oven to 190 degree C. Line baking sheet with parchment paper.
Use a spoon or a ice-cream scooper to scoop a spoonful of the batter in the baking sheet about 2 inches apart.
With your fingers slightly shape and flatten the cookies to be about 1/2 inch thick.
Bake the cookies for about 10 - 12 minutes or until it gets a light golden brown color along the edges and is still soft and a little wet at the center.
Remove from oven and let it cool a few minutes and then transfer them to a wire rack to cool.
1. We ca replace chocolate chips with dried cranberries or raisins o make it even more healthier.
2. If we don't have unsalted butter, use salted butter and omit the salt added n dry ingredients.
3. Batter can be mixed and kept in refrigerator ahead of time.
4. If we need to bake the cookies in batches, keep the batter back in refrigerator, else the cookies flatten a lot gets cooked really fast ( may burn)
Sunday, February 1
This is a very simple mixture recipe, which can be made very fast and easily at home. It has minimum of spices , so nothing can go wrong with the recipe. Kids love to eat it, as it simple, less spicy, crunchy and filling. My next door neighbor taught me this, before I moved out, and re-located to a bit distinct place.( Earlier either she used to pack and bring it or come at my place and make it for me :) )This assorted mixture is mixed with crunchy bites like roasted peanuts, cashew-nuts, fried beaten rice and cornflakes. What you want to add in your mixture is individuals choice. Here in India, we have assorted styles of mixtures which can be prepared with numerous flavors to choose from; sweet, spicy or tangy.
Raw Corn flakes (Talne wala makka) 2 cuos
Peanuts 3/4 cup
Curry leaves 1/2 cup
Rice flakes , medium (Pooha) 1 1/2 cups
Potato chips, dried (optional)
Coconut dry sliced
Cashew nuts 1/4 cup
Black pepper powder
Salt to taste
- In a heavy bottom pan , add enough oil to deep fry.
- One by one deep fry all the ingredients ( Better in this order :cornflakes, flattened rice, sago, peanuts, cashew nuts and coconut) and take it out in a tissue paper.
- When hot itself, add salt to taste and black pepper.( Later when it cools and extra oil absorbed by tissue paper, it gets tough for the salt to stick to it.)
- Turn off the fire and fry curry leaves.
- Lastly fry the garlic paste too and add all the fried ingredients to it.
- Add sugar. Mix well
- Let it cool before storing in a air tight container.
- Eat it with a cup of tea, or just like that.
We can add home made sev, murukku too to it
Can add raisins too to this mixture for those having sweet tooth
Wednesday, January 28
Nawabi curry, basically a Mughlai dish, characterized by its rich and creamy sauces. This one is one of the Nita Mehta's cookbook recipe. Recently I have been liking all the recipes by her. This one has a medley of vegetables. Although this is a bit low-calorie version, the authentic taste is retained by using an array of selected spices. Rather than fried vegetables, I have used boiled vegetables to cut down the calories. Enjoy this great recipe, rich in taste with plain white rice or hot parathas.Ingredients:
1 1/2 cups vegetables, Chopped in big pieces (Cauliflower, French beans, carrot, Potatoes, Green Peas etc.)
1 big Onion chopped
2 big tomatoes
2 tsp ginger garlic paste
2 green chillies
1 tbsp cumin seeds
Coriander Leaves – 1/2 bunch, small
Cashew nuts 8, soaked
2 tbsp fresh cream
2 tbsp oil/ ghee
Salt to taste
1/2 tbsp poppy seeds (khus khus)
2 tsp Aniseeds (Saunf)
2 to 3 Cardamoms
1 inch Cinnamon
Coriander Leaves – 1/2 bunch, small
- Blanch the vegetables in hot water with a little of salt and sugar. Make sure that the vegetables are cooked and not overcooked. Should be crunchy, so as they are done, immediately pour cold water. (Ideally ,we need to deep fry them)
- Blanch the tomatoes, for 4 to 5 minutes or till the tomatoes soften. Peel off the skin and keep aside to cool. Later blend in a mixer to a smooth purée. Set aside.
- Heat the ghee in a non-stick pan, add all the spices one by one, when done add green chillies and then add cashew nuts.
- Later add the onions and sauté on a slow flame for 2 to 3 minutes.
- Set aside to cool and then grid to a smooth paste.
- Heat the ghee in a pan. Add ginger garlic paste, when done add onion paste.
- Add the prepared tomato purée, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the mixed vegetables, fresh cream and salt to taste, mix well and cook on a medium flame for another 1 to 2 minutes.
- Serve hot with rice or parathas and salad.
Friday, November 25
This is a full proof recipe which always amuse my visitors, family and friends and everyone keeps asking for more.
Basmati rice 1 cup
2 tbsp cashew nuts,broken
2-3 green cardamom
1 bay leaf
Onion,1 big,finely sliced
Fresh/ frozen peas 1/3 cup
2 tsp lemon juice
2 potatoes, boiled or 1/2 cup soya nuggets,soaked in hot water
2 tbsp ghee
1 tbsp oil
Salt to taste
1 bunch (1 cup) fresh mint leaves
3 tbsp fresh grated coconut
1/2" ginger piece
6-7 green chillies
1 tsp oil
Wash and soak the rice in water for 10-15 mins(soaking enhances the aroma of basmati rice) and cook it until done.
Spread the rice over a plate, adding a tsp of ghee all over it ,it will keep the rice granules separate.Let it cool .
Cut potatoes in small cubes(/ squeeeze excess water out of soya nuggets, and set aside).
Clean and wash the mint leaves and let them drain excess water.
Heat a tsp of oil, add mint leaves and saute it for about a minute until they wilt.Add green chillies,ginger and grated coconut and cook it a bit.
Let it cool and then grind it into a paste. Add half of the lemon juice. Adding lemon juice will help retain bright green color of mint.
Heat ghee in a thick bottom pan. Add cloves,cardamom,cinnamon and bay leaf, then add chopped cashews and fry until light brown in color.
Add sliced onions and fry until they turn a bit dark brown in color and then add peas to it and fry well.
Add potatoes/ soya nuggets now and let them roast a bit(brown patches on potatoes/ soya nuggets)
Add ground paste and fry well until the raw smell goes away.This takes a couple of minutes.
Lastly add cooked and cooled rice,salt to taste and lemon juice and mix carefully until everything is mixed well.
Serve hot with raitha.
Can replace potatoes/ soya nuggets with paneer cubes or baby potatoes instead.
I have also tried it with dry dissected coconut too, and i came out equally well.