Chocolate chip cookies

Recipe halved from -  Humming bird bakery book.

Ingredients( makes large 12 cookies )

Flour - 200 gm/ roughly 1  and another  2/3 cup flour

Butter -115 gm( softened) roughly 1/2 cup

Soft brown sugar -175 gm( roughly 3/4 cup )

Egg -1

Vanilla essence -1/2 tsp

Baking soda - 11/ 4 tsp

Salt - pinch

Chocolate chips - 100 gm ( dark or milk )

Method

Beat butter and sugar until creamy

Add egg and beat until mixed.

Add flour, baking soda , salt and mix .Add half of the chocolate chips and  make a smooth dough .

Divide the dough into 12 equal balls and press rest of  chocolate chips on top of each balls. 

Bake in a preheated oven at 180 degree C for 10-11 minutes

Shahi Paneer

Ingredients

Paneer -250 gm

Onions -2 (chopped)

Tomatoes -3 large or 4 medium

Ginger garlic paste – 2 tsp

Red chilli powder – 2 tsp

Turmeric powder – ¼ tsp

Coriander powder – 1 tbs

Garam masala – 1 tsp

Whole garam masala ( cinnamon stick 1 inch, cardamom 3, cloves 2 )

Cumin seeds – ½ tsp

Bayleaf - 1

Yogurt – 3 tbs

Cashewnut – fistful

Milk/cream – Few tablespoons or as per your taste

Water

Ghee/butter/oil

Kasoori methi leaves – 1 ½ tspp ( toasted)

Coriander leaves

salt 

Method

In a pan add oil and when it’s warm add in  cumin seeds and when it sputters add the whole garam masala and bayleaf. Fry for a minute or so.

Add chopped onions and saute until it’s light brown.

Add ginger garlic paste and saute until raw smell goes.

Add red chilli powder, turmeric and coriander powder  and saute for few seconds making sure not to burn the  masala.

Add chopped tomatoes,salt  and cook covered until tomatoes are mushy

Add in  cashewnuts and saute for few seconds and then remove from fire.

Once it’s cold grind this to a smooth paste. Your gravy  sauce is ready.

In another pan add some oil and pour the gravy. Add in yogurt and  milk / cream.

Add paneer cubes  and  kasoori methi leaves  to the gravy. Add boiling water to adjust the consistency of the  gravy and cook for few minutes  for the  paneer  to suck up  the flavour.

Add garam masala and   finely chopped coriander leaves and remove from fire.

Finally add butter and a dollop of cream on top of the gravy if desired.

Chicken chukka

Ingredients

Chicken – 750 gm ( cut into small pieces)

Onions- 3 ( chopped)

Tomato – 1 large ( chopped)

Ginger garlic pate – 2 tsp

Turmeric powder – ¼ tsp

Coconut oil

Salt

Curry leaves

Bayleaf - 2

Cumin seeds – ½ tsp

To roast and powder

Coriander seeds – 1 ½ tbs

Cinnamom stick – 1 inch stick

Cloves – 3

Cardamom – 3

Whole red chilli – 4

Peppercorns – 1 tsp

Fennel seeds – 1 tsp

Method

Marinate the chicken with salt and turmeric powder and keep it aside for 30 minutes.

Roast the ingredients under “To roast” and grind it into a fine powder.

In a pan/wok add coconut oil add cumin seeds and bay leaves and roast for a minute or so until a nice smell comes.

Add in chopped onions and saute on a medium high heat for few minutes until it’s light brown.

Add  curry leaves and ginger garlic paste and fry until raw smell goes.

Add chicken and fry on medium high heat for 2-3 minutes to seal the juices inside.
Add chopped tomatoes and cook for 2 minutes.

Finally  add the roast powder and coat the chicken well in the masala.

Cover and cook the chicken for 15 minutes. Remove the lid and cook the chicken for another 5-10 minutes until the chicken coats well in the masala.

Garnish with some curry leaves or chopped coriander leaves.

Chocolate brownie

Recipe  adapted from a cook book (1000 baking recipes)

Ingredients

Plain chocolate/milk chocolate ( 30% cocoa) – 55 gm

Unsweetened cocoa powder – 45 gm ( roughly ½ cup)

Butter – 110 gm ( ½ cup)

Light brown sugar – 225 gm

Eggs – 2 large

Self raising flour  - 55 gm

Method

Melt  chocolate, butter  and cocoa in a bowl kept on top of a simmering pan of boiling water.

Whisk sugar and eggs with a beater for few  minutes until light and creamy.

Pour in the chocolate mixture and sieve  over the flour and fold until mixed.

Pour the mixture into a greased 8 inch square pan and bake for about 30 -35 minutes or until outside is set centre is soft.

Let the brownie  cool completely before you cut.