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Tuesday, 11 December 2018

M & M Chocolate Cookies


1 1/4 cup all purpose flour
100-125 gm unsalted butter, at room temperature
5 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup + 2 tbsp sugar
1 egg, at room temperature
1 tsp vanilla extract
1/2 cup + 2 tbsp M & M baking bits

  1. In a bowl, sift together all purpose flour, cocoa powder, baking soda and salt and keep it aside.
  2. In another large mixing bowl, add the butter and beat till creamy.
  3. Add sugar and brown sugar to this and beat till well combined.
  4. Add egg and vanilla extract and mix well until combined.
  5. Then add the flour mixture little by little to the creamed butter-egg mixture and fold till combined.
  6. Add 1/2 cup M &M baking bits to this and mix. Freeze this dough for an hour covered with a cling wrap.
  7. Preheat oven to 180 degree celcius. Line a baking sheet with baking paper/ parchment paper.
  8. Divide the dough to equal parts and roll each of them to balls and then gently flatten each ball by pressing it between palm.
  9. Place them in the prepared baking sheet, two inches apart and press some reserved M&M on top.
  10. Bake in the preheated oven for about 10-15 minutes or till the sides of the cookies are firm.
  11. Remove from the oven and allow to cool for about 10 minutes on the baking sheet.
  12. Transfer them to a wire rack to cool completely..........
Recipe adapted from here...

Monday, 10 December 2018

Mast-o-Khiar / Persian Yogurt And Cucumber Dip

                 For Muslim Food Bloggers group challenge, this month's theme is " Cooking from a Country - Iran". I chose a simple dip named as  Mast o Khiar - the Persian yoghurt and cucumber dip. "Mast" means yoghurt and "Khiar" means cucumber.  Mast-o-Khiar is a refreshing yogurt dip made with cucumbers, mint and seasoning. 


2 cups yoghurt
2 persian cucumbers, chopped into small pieces
1 tbsp dried mint / 2 tbsp fresh mint, finely chopped
1/2 tsp salt
1/4 tsp pepper powder
fresh mint, dried rose petals- for garnishing

  1. In a large bowl, add the chopped cucumber, mint, pepper powder and salt and mix well.
  2. Add in the yoghurt and give it a nice stir.
  3. Garnish with fresh / dried mint and  rose petals. Chill in the fridge for 30 minutes before serving..
  4. Serve with pita bread, crackers, rice or as a side dish with grilled chicken, lamb etc...
  • Can also add raisins, walnuts etc...
    Recipe Source: www.ahueats.com

Saturday, 8 December 2018

Kaada Roast / Quail Roast


4 quails/ Kaada, cleaned
3 big onions, sliced
1 big tomato, chopped
1 1/4 tbsp ginger-garlic paste
3 green chillies, slit
4 tsp kashmiri chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 sprig curry leaves
salt to taste
2-3 tbsp coriander leaves, chopped
4 tbsp oil

  1. Clean the quails and marinate with 2 tsp kashmiri chilli powder, 1/4 tsp turmeric powder, 1 tsp ginger-garlic paste and salt for about an hour.
  2. Heat oil in a deep bottomed pan and fry the quails till it cooks properly. Keep it aside.
  3. In the same oil, add sliced onions and little salt and saute well till transparent.
  4. Add ginger-garlic paste and slit green chillies and saute well.Add chopped tomato and curry leaves and saute well till soft.
  5. Add 2 tsp kashmiri chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder and garam masala and mix well.
  6. Add the fried quails and stir gently and cook it covered for about 3-5 minutes till the masala is well coated with quails.
  7. Switch off the flame and garnish with coriander leaves...Serve hot..

Thursday, 6 December 2018

Ice cream Sandwich


1 1/2 tbsp plain flour
1 1/2 tbsp cocoa powder
3 tbsp sugar
2 eggs
a pinch of baking powder
2 tsp butter
vanilla ice cream , as required

  1. In a bowl, add plain flour, cocoa powder and baking powder and mix well and keep it aside.
  2. Add eggs to another bowl and beat well using mixer until it becomes light and fluffy.
  3. Add the sugar and vanilla essence to this and beat again until creamy.
  4. Add the flour-cocoa mixture little by little and mix gently with a spoon into smooth batter.
  5. Heat a flat non stick pan and add butter. When it melts, reduce the flame and pour the prepared batter and spread evenly using a spoon.
  6. Cook it covered at low flame for 5 minutes till done. Remove it from the flame and allow to cool completely.
  7. Cut the cake into rectangles using cookie cutter or a sharp knife.
  8. Spread the ice cream between two cake pieces and sandwich together..
  9. Wrap the assembled sandwiches separately in parchment paper/ foil and store overnight or serve immediately...

Wednesday, 5 December 2018

Raisin Pickle /Unakka Munthiri Achar


1 cup raisins
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
1 tbsp green chillies, chopped into rounds
2 tsp chilli powder
1 tsp turmeric powder
1/2-3/4 cup vinegar
2 tbsp sugar
salt to taste
2 tbsp oil

  1. Heat oil in a pan and splutter mustard seeds. Add chopped ginger, garlic and green chillies and saute until it is light brown.
  2. Reduce the flame to low and add raisins, chilli powder and turmeric powder and stir for another 5 minutes.
  3. Switch off the flame and add salt, vinegar and sugar and mix well.
  4. Store in an air tight glass container/ bottle and keep it refrigerated..
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