Best ever Oatmeal Cookies

Best ever oatmeal cookies

On my cookie craving, I came across this recipe on the bigger bolder baking site and decided to try it. I substituted cranberries instead of raisins because that’s what I had on hand. These turned out delicious and they were absolutely spot on! I altered the measurement of sugar and it was just right.

Recipe Source: Gemma’s best ever oatmeal cookies

Ingredients

1/2 cup butter room temperature(100 gms)

3/4 cup brown sugar

2 tbsp white sugar

1 tsp vanilla

1 egg

3/4 cup maida flour(white flour)

1 teaspoon cinnamon

1/2 tsp salt(skip salt if using salted butter)

1/2 tsp baking soda

1 1/2 cups oats

1/2 cup cranberries

Procedure

  1. Preheat oven to 180C. Line a cookie sheet with parchment paper and set aside.
  2. Combine the flour, salt, cinnamon and baking soda.
  3. In a large bowl cream together the butter,white and brown sugar.Once light and fluffy add in the egg and vanilla and whip well until combined.
  4. Fold in the dry ingredients with a spatula. Do not overmix.
  5. Fold in the oats and raisins.
  6. No need to chill in the fridge
  7. Using a tablespoon measure scooped heaped tablespoons of the cookie dough on the lined baking sheet leaving space between each cookie.
  8. Bake for 15-20 minutes. Check after 10 minutes as every oven temperature is different. They should be slightly soft in the middle.
  9. Allow to cool before eating!
  10. Store in an airtight container for 2-3 days at room temperature.
Best ever oatmeal cookies
Add all dry ingredients in a bowl. Flour,cinnamon,salt and baking soda
Best ever oatmeal cookies
Cream 100gms of room temperature butter for a minute
Best ever oatmeal cookies
Add the sugars and cream till light and fluffy
Best ever oatmeal cookies
Add the egg and vanilla and whip till well combined. Fold in the dry ingredients.
Best ever oatmeal cookies
Mix in the cranberries and oats
Best ever oatmeal cookies
Add a tablespoon measure on the lined baking sheet. i got 24 cookies
Best ever oatmeal cookies
Bake at 180C for 15-20 minutes. Check after the 10 minute mark

 

Chicken and Veg Casserole

Chicken Casserole

This is a one pot meal that would be perfect for Thanksgiving! It is hearty,filling and loaded with veggies and protein

Ingredients:-

3 boneless chicken legs

6 medium tomatoes

8-10 garlic cloves

1 medium onion

200gms mozarella cheese

pizza mix or italian mix to taste

salt,pepper to taste

1 tsp of red chilly flakes

1 cup of pasta uncooked

1 zucchini

200 gms button mushrooms

Procedure

  1. Start by chopping the zucchini and mushrooms
  2. Deseed the tomatoes and cut them into rough chunks. Puree them in a food processor
  3. Chop the garlic and onion
  4. In a saucepan add a tbsp of butter( I used the garlic butter from Amul) and add the garlic to the pan. Once the garlic becomes golden brown add the onion and fry till the onion turns translucent.
  5. Add the chopped zucchini and mushroom and saute for 8-10 minutes.
  6. Add the tomato puree and let it come to a boil, simmer for 5 minutes. Add a tbsp of pizza mix and the chilly flakes.
  7. Season the boneless chicken legs with salt and pepper and fry them in a pan till it gets lightly brown on both sides. We only want to seal the chicken here.
  8. Add the chicken pieces to the tomato and veg mixture along with half a cup of water and salt and pepper to taste.
  9. Cover and cook on a low flame for 40 minutes.
  10. After that take the boneless chicken legs out and shred them into tiny pieces. Add them back into the saucepan.
  11. Boil a cup of pasta as per package instructions and drain. Add this cooked pasta to the saucepan
  12. Grate the 200 gms of mozarella cheese and add this to the saucepan as well. Give it a good mix and let the entire mixture cook on a low heat for 2-3 minutes.
  13. Put in a casserole dish and bake in the oven for 10-15 mins at 180C.
  14. Your delicious bake is ready.
Chicken Casserole
  Chop up an onion and around 10-12 garlic cloves  
Chicken Casserole
Chop up one medium zucchini and 200 gms of white button mushrooms     
Chicken Casserole
Chop and deseed 6 medium tomatoes and puree with a tsp of sugar and salt to taste
Chicken Casserole
Add a knob of butter to a saucepan and saute the onions and garlic till the onion turns golden brown

Chicken Casserole

Chicken Casserole
Add the tomato puree and a tbsp of pizza seasoning and let it cook on low flame for 5 minutes
Chicken Casserole
Add the zucchini and mushrooms and mix for 2 minutes
Chicken Casserole
Sear 3 boneless chicken legs on both sides and season them well with salt and pepper
Chicken Casserole
Add the boneless chicken legs to the saucepan and cover and cook on a low-medium flame alongwith half cup of water for 45 minutes

 

Chicken Casserole
Remove the chicken after 45 minutes and shred into small pieces. Add the pieces back into the saucepan
Chicken Casserole
Grate 200 gms of mozarella cheese and set aside
Chicken Casserole
Mix in the boiled pasta to the pan
Chicken Casserole
Add in the grated cheese and stir everything in till well incorporated
Chicken Casserole
Put in a 9 by 13 inch casserole dish and bake with a foil covering it for 15-20 minutes

Chicken Casserole

Chicken Casserole
This is perfect even the next day as leftovers!

Maggi noodles Ramen Recipe

MAGGI NOODLE STYLE RAMEN

MAGGI NOODLE STYLE RAMEN

Ingredients:-

350gms chicken legs cut into pieces

1 bay leaf

1 onion

10-15 garlic cloves

4-5 peppercorns

salt to taste

1 packet maggi noodles

1 carrot

3 sprigs spring onions

Procedure

  1. Wash the chicken well and put a tsp of salt. Keep aside
  2. In a pressure cooker, heat a tbsp of oil/butter and add a bay leaf, few peppercorns and the garlic and onion. Fry till the onion turns translucent.
  3. Add the chicken and fry for 5-7 minutes till it turns white.
  4. Add 1 and a half litre of water to the chicken, cover and cook on a low flame for 10-12 minutes. Switch off flame and let the pressure release naturally.
  5. After this remove the chicken pieces and debone the chicken. You will see that the chicken just falls off easily from the bone. Put the chicken pieces back into the pressure cooker. Your broth is ready.
  6. I used around 1 cup of this broth for the maggi ramen and added another one cup of water. When this came to a boil, I added the tastemaker and the noodles and simmered for two minutes.
  7. I also added some chopped spring onions and a carrot.
  8. You can add pretty much any vegetables you like but make sure you boil them for the required time in the broth.
MAGGI NOODLE STYLE RAMEN
In a tbsp of oil saute 4-5 peppercorns, 1 bay leaf,10-15 garlic cloves and 1 onion till it turns translucent
MAGGI NOODLE STYLE RAMEN
Add 350gms of chopped chicken legs and fry till the chicken turns white
Add 350gms of chopped chicken legs and fry till the chicken turns white
Add 1 and a 1/2 litre of water and pressure cook the chicken on a low flame for 12-15 minutes. Let the cooker depressurize and then open the cooker and debone the chicken. Put the chicken back into the cooker. Your broth is ready

 

 

 

Snapshot_20

Maggi noodles style ramen
In a another utensil add 1 cup of broth with chicken pieces and another cup of water. Bring this to a boil.
Maggi noodles style ramen
Once the broth comes to a boil, add the maggi tastemaker and the noodles. Cook on low flame for two minutes. I stirred in a finely chopped carrot and a few sprigs of spring onion

Snapshot_25

Chicken Malaiwala Recipe

Bored of the same chicken curries that we make often, I wanted to try something new and different and while browsing through food blogs I came across this recipe from Archana’s kitchen called Murgh Malaiwala.

Its a white sauce gravy and though it looks quite mild it packs a punch in terms of its flavour.

Recipe source: Archanas kitchen

Ingredients:

500 gms chicken legs

4 tsp ginger garlic paste

2 tablespoons fresh cream

12-15 almonds made into a paste

1/2 tsp lemon juice

1/2 tsp black pepper powder

1 onion sliced

1/2 cup cream

1 cup milk

3 cardamon(elaichi powder)

1 inch cinnamon stick

2 bay leaves

1 tablespoon kasuri methi

salt to taste

ghee as required

Procedure:-

  1. Clean and wash chicken and add salt,pepper, ginger-garlic paste,lemon juice,almond paste, 2 tbsp cream and marinate for 2 hours.
  2. Take a vessel and add around a tbsp of ghee. Add cardamon powder and the sliced onions and cook till the onions are translucent.
  3. Add the marinated chicken and cook for 10 minutes. After that add in the cream,milk,cinnamon stick and bay leaf.
  4. I added half a cup of water because I wanted the gravy to be on the thinner side. After this cover and cook on a medium to low flame stirring occasionally for 20 -25 minutes till the chicken is fully cooked.
  5. Add in a tbsp of kasuri methi and give it a good mix. Cook for another 2 minutes and thats it! Your delicious, simple recipe is ready to serve!
  6. As you can see my plate, I had this with pulao and some sprouted moong and it was delicious.
Chicken malaiwala recipe
have marinated the chicken with salt,pepper,ginger garlic paste,ground almonds,fresh cream,lime juice and kept for two hours

 

Goan Recheado Masala Recipe

This is a very famous masala that every goan family will probably have their own version of! It is mostly used to apply to seafood while frying.

It is sweet,spicy and tangy at the same time.

Ingredients:

Recheado Masala

11 kashmiri chillies( these chillies aren’t too spicy and impart a nice red colour)

3-4 cloves

2 one inch pieces of cinnamon

3 green cardamon

12-15 small cloves of garlic or use 8 big cloves

1/2 tsp cumin seeds

1/2 tsp turmeric powder

4-5 peppercorns

1 onion fried till golden brown

1 ball tamarind(a tbsp of tamarind paste)

1 tbsp vinegar

4 tbsp of sugar

salt to taste

Procedure:-

1.Start by chopping up an onion and frying till golden brown.

2. Cut the top off the chilies and cut each chilly in half. Wash them well around 2-3 times. Allow most of the seeds to wash off.

3.To a grinder or blender, add the chilies and all the rest of the ingredients, including the fried onion. Add the sugar and salt along with some water, around 5-6 tbsp of water and grind to a smooth paste.

4. After this put the ground masala back into the same pan you fried the onion in and let the masala come to a boil for around 2-3 minutes. Keep the flame low.

5. Store in a sterilized, airtight container in the fridge. This should keep for around a week

Goan Recheado masala recipe
Fry one onion till golden brown
Goan Recheado masala recipe
Add the chilies and all the rest of the ingredients to the grinder including 1 tbsp of vinegar, 1 tbsp of tamarind and 5-6 tbsp of water to emulsify it into a fine paste. Add the onion to this mix as well.
Goan Recheado masala recipe
Put this paste back on the pan for a couple of minutes on low flame

Red kidney beans recipe(Rajma Recipe)

Kidney beans are an excellent source of proteins and fibre, besides loads of other vitamins and minerals.

Kidney bean recipe, Rajma recipe

This is a very simple,tasty recipe that involves hardly 10 minutes of prep!

Ingredients:-

1/2 cup of soaked kidney beans( soak overnight)

1 medium onion

1 tomato

1 green chilly

10 small garlic cloves

1 tsp of cumin seeds

1 tsp of Everest kitchen king masala(any garam masala will do)

1 tsp of turmeric powder.

1/2 tsp of pepper

salt to taste

Procedure

  1. Wash and soak kidney beans for 8-10 hours. Drain and rinse well
  2. In a pressure cooker, add a tbsp of ghee. Once it heats up, add in the cumin seeds and let it crackle.
  3. Add the garlic and green chilly and fry till the garlic turns golden brown.
  4. Add the chopped onion and fry till the onion is translucent. Add in the chopped tomato and fry till tomato is soft and mushy.
  5. Add the kitchen king masala(garam masala) and turmeric powder and stir for a minute. The flame should be low, don’t allow the spices to burn.
  6. Add the kidney beans and stir well. Add salt and pepper powder.
  7. Add 1 cup of water. Cover and cook on a low flame for about ten minutes after the first whistle.

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Cover and cook in the pressure cooker after adding a cup of water for 10 minutes after the first whistle on low flame. Let the pressure release naturally.

 

 

Green Chilly Pickle

That special touch at the side of every Indian plate is pickle.

Home made pickle recipes that have been passed down from generations are some of the things that need to be cherished!

This recipe is an instant green chilly pickle recipe that  slightly veers on the sweet side with a subtle amount of spice. This recipe is a staple at home and one that you definitely want to keep handy in your fridge!

I started off with 500 gms of big green chillies which I deseeded, roughly chopped and then minced very fine with the help of a chopper.

Green chilly pickle Green chilly pickle

Green chilly pickle Green chilly pickle

I then added a tbsp of rock salt, 1 tsp of amchur powder(dry mango powder) and 2 tsp of turmeric powder and gave it a good mix.

Green chilly pickle Green chilly pickle

Chop up a handful of garlic. This really depends on your personal preference. I added quite a bit of garlic because I like it garlicky. Finely chop a thumb size amount of ginger.

Green chilly pickle Green chilly pickle

Heat up 1/2 cup of oil in a pan till it starts smoking. Turn the flame off and add 1 tsp of black mustard seeds, 1 tsp of methi seeds(fenugreek) and 1 tablespoon of mustard dal(sansav dal).

Green chilly pickle

The mustard seeds should start crackling in a minute.After a minute add the chopped ginger and garlic and around 20 small curry leaves. Turn the flame back on and fry the garlic till it turns golden brown

Add the minced chillies to this.

Green chilly pickle Green chilly pickle

Fry this for 5 minutes and then add 1/2 a cup of sugar and 1/2 a cup of white vinegar. I used the brand Chings chilli vinegar. Keep frying on a low flame for at least 15 to 20 minutes. The oil should float on top and the chilly mixture should attain a jam like consistency.

Green chilly pickle Green chilly pickle

Green chilly pickle

Adjust for salt and sugar. I found that 1/2 a cup of sugar was the right amount but it all depends on the spiciness of the chillies. So start with a little less than 1/2 a cup and then add a bit more depending on your liking.

Let the mixture cool and store in a sterilized glass jar. Keep refrigerated.

 

 

Vegetable biryani recipe

What do you do when your hungry,open your fridge door and see that you only have a couple of carrots, a zucchini and some babycorn?

Why make some vegetable biryani, of course!

This vegetable biryani is a simple,hearty meal that you can throw together in just one pot.

With the exception of the time it takes you to dice a few vegetables, this is quick and easy to make.

Start by chopping one large zucchini, 2 medium carrots and 200gms of babycorn.

Vegetable biryani recipe Vegetable biryani recipe

Chop up two large red onions.

Vegetable biryani recipe

In a utensil heat up two tbsp of ghee and add whole spices like cinnamon sticks, peppercorns, cloves, green cardamon and a tsp of cumin seeds. Fry for 1 minute.

 

Add a tbsp of chopped green chilly, ginger and garlic and fry till the garlic turns golden brown.

Vegetable biryani recipe

Add the chopped onions and fry till the onions turn translucent.

Vegetable biryani recipe

Add the carrots and babycorn and fry for 5 minutes. Add a tsp of salt at this stage and stir well

Vegetable biryani recipe

Add the zucchini, half a green bell pepper(capsicum) and a chopped tomato. Mix well and fry on a low flame for another 5 minutes.

Vegetable biryani recipe

Now add a tsp of turmeric powder, 1 tsp of red chilly powder, 1 tsp of garam masala powder and 3 tsp of biryani masala/pulao masala. I added the Everest brand biryani masala.

Vegetable biryani recipe

Fry this well for 3-4 minutes.

I then added half a cup of curd and a handful of pudina/mint leaves. Don’t skip the mint leaves as it adds that yummy ‘biryani’ flavour.

Vegetable biryani recipe Vegetable biryani recipe

Since I am going two be using two measures of rice( each measure is a 200ml glass), I will be adding 4 measures of water to the utensil and bringing it to the boil. Add salt to taste at this stage.

Vegetable biryani recipe

Add the rice once the mixture comes to a boil. I added two measures of rice.

Vegetable biryani recipe

Once you add the rice, taste for salt and cover the utensil. Let the flame be high for 5 minutes. Then reduce the flame to low till you see bubbles appear in the rice. This should take another 5 minutes. At this point switch off the flame. Let the biryani rest for atleast 15 minutes before opening the lid and serving.

Vegetable biryani recipe

Vegetable biryani recipe

 

 

 

Best ever banana bread

I had some bananas left over and while wondering what to do with them, I decided to try me some banana bread.

So after looking up a few recipes online I came across this one from a site called baker chick.

It was a simple recipe with no additions, but it was absolutely delicious. This is one of those go to recipes that once you try you will come back to it again and again. I followed the recipe to the T except that I added half the quantity of white sugar as I didn’t want my banana bread to be too sweet. The next time I try it, I would definitely add some cinnamon and throw in some walnuts as well.

Recipe Source: Best ever banana bread

Ingredients:

100 gms melted butter(salted)

1/4 cup white sugar

1/2 cup brown(demerara) sugar

2 eggs

2 tsp vanilla essence

1 and 1/2 cups maida flour(white flour)

1 tsp baking soda

1/4 tsp salt

200 gms curd or yogurt

3 ripe bananas mashed.

Bake for 25 minutes at 180’c in a 9 X 13 inch baking tray. Preheat oven to 180’C for 10 minutes.

I started off by melting butter and adding it to the white  and brown sugar and whisking it well.

Banana Bread Recipe Banana Bread Recipe

I then added the 2 tsps of vanilla extract and mixed in the eggs one at a time stirring well after each addition.

Banana Bread Recipe

Add the flour, baking soda and salt and stir to mix until just combined. Do not overmix.

IMG_20180930_205041 Banana Bread Recipe

Add the mashed banana and mix. Pour into a 9 by 13 inch baking tray.

Banana Bread Recipe Banana Bread Recipe

Banana Bread Recipe

Bake at 180’c for 25-30 mins.

Wait to cool until slicing and eating. As you can see here, I clearly didn’t(couldn’t) wait.

Banana Bread Recipe Banana Bread Recipe

 

 

 

Delicious Chocolate Chip Cookies

After watching loads of videos of chocolate chip cookies, it comes as no surprise that I wished I could jump through my pc screen and gobble some of them straight up!

So I decided to hunt through loads of recipes to find a good one and I came across a recipe with the title

‘BEST CHOCOLATE CHIP COOKIE RECIPE(SERIOUSLY)’

and its the seriously that pulled me in. I decided to bake these and they were seriously awesome!

Recipesource:Chocolate Chip Cookies 

Ingredients

  • 1/2 cup (113g) unsalted butter, melted
  • 1/3 cup (66 g) granulated sugar
  • 1/2 cup (104g) regular brown sugar, packed
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (186g) all-purpose flour(I used maida flour)
  • 1 1/2 cups (255g) chocolate chips (semi-sweet or milk)( I used 4 52 gms packets of cadbury dairy milk cut into chunks)

I started by melting my butter.

Chocolate chip cookies

 

I then added 1/2 cup of brown sugar(packed) and 1/3rd cup of granulated sugar and beat it well.

Chocolate chip cookies Chocolate chip cookies

To this I added an egg and a tsp of vanilla.

Chocolate chip cookies  Chocolate chip cookies

Add 1/2 tsp of baking soda and 1/2 tsp of salt. Beat this well, and then add 1 and a half cup of maida flour. Do not overmix the flour.

Chocolate chip cookies Chocolate chip cookies

Fold in the chocolate chunks.

Chocolate chip cookies

Make it into rounds of around two tbsp each and cover in cling film to chill. I chilled the dough for 6 hours. It is imperative that you chill the dough.

Chocolate chip cookies Chocolate chip cookies

I baked the cookies at 180 degrees C for 20 minutes. Every ovens temperature is different so I recommend checking after 12 minutes. Allow to cool for atleast 15 minutes before taking a bite. The inside should be slightly soft and chewy.

IMG_20180927_193347