Friday, May 29, 2020

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

Monday, May 25, 2020

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.


Sunday, May 17, 2020

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.



Saturday, May 2, 2020

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.