Chocolate Chip Cookies - Christmas Special


Make great cookies with simple ingredients using chocolate chips and I am sure your family will love this irresistible cookies. This rich and buttery tasting chocolate cookies combines the subtle flavour with rich chocolate chips. Make these delicious cookies for chirstmas and treat your family.



 Preparation & Cooking Time : 30 minutes

Yield :30 cookies

Ingredients:

All Purpose Flour - 1 1/2 cups
Chocolate Chips - 3/4 cup
Baking Powder - 1tsp
Vanille Essence - 1 tsp
Egg - 1
Sugar - 1/2 Cup
Butter - 3/8 cup (90 g)
Salt a pinch

Method:

In a bowl, cream in the butter, softened at room temperature with the sugar, then incorporate vanilla essence,egg and a pinch of salt. 


Sift the flour, baking powder and add to the butter mixture. Knead with hands to form a stiff and smooth dough. Finally add in the choco chipes and combine well. 




On a floured surface roll the dough and give a desired shape using cookie cutter. Line in two baking trays with parchment paper and arrnge in the cookies with 2cm apart each. 


Bake in the pre-heated oven, swapping halfway through cooking for about 15 minutes or until firm to touch. Cool the cookies in the wire rack completedly before storing.



Note:

You can refrigerate the cookies dough in a ziplock and  bake as needed. It will stay good for many days.


Related Posts:

More cookies and crackers recipe.

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Orange Pulao | How to prepare orange pulao


Today morning I was so confused of  what to cook for my husband's lunch box, I opened my fridge to look up for the ingredients and to my great wonder there was less veggie and couple of orange, my mind got stuck up of what to do. Immediately I got an idea of making Orange Pulao which I learned from my MIL. I liked the orange color of the pulao and it tasted extremely delicious. Here I am sharing same recipe with easy steps.


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Homestyle Spicy Thick Tomato Soup

Making your own comfortable tomato soup is healthy, nutritious, filling and so easy .

  
Soups are great appetizers which enhance one's appetite. Thats why it is served prior before meal and refreshes the soul with the very first slurp. Soup an be usually made with any combination of vegetables or meat, thick or thin, spicy or mid. This tomato soup is completedly home style and spicy which I learned from my Amma. Here I didnt add any thickening agent like corn starch but added small amount of carrot that adds appealing color to the soup and add on flavor too. 



Preparation & Cooking Time :30 minutes

Yield : 4 bowls

Ingredients:

Tomato - 4 large
Onion - 1 small or medium
Garlic - 4 pods
Carrot - 1 small or half of one large
Pepper corns - 6no.
Cumin seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Red chilli - 1
Corinader - 1 tbsp finely chopped
Salt To Taste
Butter /Oil - 1tbsp
Butter Croutons to serve

Method:

  1. Roughly chop the tomato, onion, carrot and peel the garlic. Pressure cook chopped veggie with 2 cups of water, pepper corn, turmeric, red chilli, cumin and salt. Cook for 3 whistle or until soft.
  2. Wait till pressure gets released. Cool the mixture completely, grind to smooth paste and pass to strainer, extract the soup.
  3. Pour the soup in a sauce pan and bring to boil again. Pour some more water if it too thick. Cook until bubbles up and garnish with coriander leaves.
  4. Season with salt and pepper as needed. Serve topped with bread croutons.

Note:

  • You can either use rice flour or corn flour, dilute in water,add to the boiling soup at the end to thicken it. Its optional.
  • Adding carrot to the soup helps to thicken and also gives nice appitizing color to soup.



Related Posts:

Soup recipes
Tomato recipes

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Pappu Saaru | Paruppu Rasam - Bachelors Recipe


Rasam, a very simple recipe but yet addictive, tasty, tangy, spicy. When served with rice its divine and very appetizing. This simple most trending south Indian style rasam recipe is common at every home. Today will share this recipe for newbie and bachelors who loves to cook simple home style recipes from scratch. This is the base for many rasam variations and yes without rasam powder their is no more heart in rasam. Slurpy rasam is my ATF and this flavourful recipe helps to improve the digestion.

Preparation & Cooking Time : 15 minutes + lentil cooking time

Yield : 4 servings

Ingredients:

Kandipappu/Thuvaram Paruppu/ Red Lentil  - 2 tbsp
Water - 3 cups
Tamarind - small goosebeery size ball
Turmeric Powder -1/2 tsp
Tomato - 1 medium chopped
Garlic - 3 pods, crushed
Jaggery / Sugar - 1 tsp
Gingelly oil - 1tsp
Salt to taste

For Seasoning:
Oil /ghee - 2 tsp
Asefotida - 1tsp
Mustard - 1tsp
Cumin - 1 tsp
Red Chilli - 2 brokon

For Garnish:
Curry leaves
Coriander leaves

Method:


Pressure cook the pappu with 1/4 cup of water, tsp of gingelly oil, turmeric powder until soft and mushy. 

Meanwhile in a saucepan or in vessel add, tamarind, tomato,garlic, turmeric powder, rasam powder, jaggery, required salt with 3 cups of water. Stir to combine. 

Add the well cooked and mashed pappu/daal to the rasam mix. Place it in the stove and let to cook in medium flame until begans to frothy. At that time add chopped coriander and curry leaves. Switch off the flame and cover with lid. 

Prepare seasoning, heat 2 tsp of oil, add mustard , cumin, red chilli, asefotida. Wait until it splutter and pour to the rasam. 

Serve the rasam with plain rice and papad.

Note:

  • For variation , if you don't have rasam powder, crush a tsp of coriander, pepper corn, cumin with red chilli and add to the rasam.
  • You can make this rasam without pappu too and its upto your choice.

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Khandvi - Traditional Gujarati Snack


Khandvi, most popular Gujarati tea time snack. One of the delicious savory snack made with besan and curd with flavoursome seasoning. It might look like pinwheels yet very tasty and soft snack that melts in mouth. If you try once then you will become fan for it. I still agree it is very difficul , but remember to make with patient and you will never fail to get perfect Khandvi. Carefully stir the besan paste until thick and gently spread the paste.Take care to cut and roll the khandvi and temper.

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