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Cappuccino Cookies -Piped Cookies/ An Eggless Cookie Recipe

I was planning for some other post in the draft for today and had no idea to post this recipe,as I made these cookies only today.I never go near Caffeine and even for my DH,I make it very rarely(But he likes coffee though ;) ).A small bottle of instant coffee will stay in the kitchen cupboard for more than a year in our home.As I was turning the pages in THE COOKIE BOOK(I bought this book for a very cheaper price in HomeGoods),this recipe stuck on my eyes and felt my DH would love this.I have tried couple for recipes from this book(including the Wheat Thin recipe) and they all came out really good.I blindly followed the measurements.My DH tasted it as soon as he entered the house,as I had kept them outside in the kitchen, to dry the chocolate coating and he loved them.He finished off 3 cookies in a row and this is what made me post this recipe today itself ;).But this is not a cookie for a person like me who hates coffee.

So any Cappuccino lovers out there,do give it a try :)

I use to skip recipes that call for caster sugar,as I couldn't find it anywhere in the stores.Did some research on the difference between Caster Sugar and Powdered(Confectioners)Sugar.Confectioners Sugar has a certain amount of corn starch in it.Caster sugar is something that gets easily mixed/cooked.Do not substitute Confectioners Sugar for Caster Sugar.If you dont have Caster Sugar,just powder the Granulated sugar.That is what I did it for this recipe too.

They were baked perfectly,but I was not happy enough with my work on white chocolate drizzle,I piped wider zigzags of white chocolate :(

Cappucino Cookies
Makes about 2 dozen cookies
2 tsp Instant coffee(Nescafe used here)
2 tsp Boiling water
1 1/4 cup All Purpose Flour
1/2 cup Cornflour(Cornstarch)
1 tbsp Unsweetened Cocoa
1 cup Unsalted Sweet Butter,at room temperature,diced
1/4 cup caster sugar
For the decoration
1/2 cup of White chocolate
1/2 cup of Semi sweet Chocolate/Milk Chocolate

1.Preheat the oven to 375 degree Farenheit.Line two baking sheets with parchment paper.
2.Put the coffee powder in a cup,add the boiling water and stir until dissolved.Set aside to cool.
3.Sift together the flour,cornflour and cocoa powder.
4.Put the butter and sugar in a bowl and beat until creamy.
5.Add the coffee and the sifted flour and mix well using a wooden or silicon spatula.
6.Spoon into a piping bag fitted with a plain nozzle(I used Wilton decorating tip 12 for few cookies,but have a bad shoulder pain,so just removed the decorating tip and piped it as such with the coupler on it).Also there is no need even for a coupler,just cut the piping bag and make the swirls or just drop a small spoonful of cookie batter on the cookie sheet and gently tap on the top(I tested this method,by making two cookies ,which you can see in the 9th picture in the pictorial-shows the difference between the piped and the spoon dropped cookie)
7.Bake for 9 to 10 minutes(or until done-depends on the oven and the size of the cookie),until firm but not browned(Keep an eye and also your nose on the oven ;),when the cookies are baked,you will definitely can smell(but do not wait for the burnt cookie smell ;) ).I check for doneness,mostly only by smell,which was told by my cake instructor and believe it works :).
8.When done,remove form the oven and leave on the baking sheet for 1 minute,then transfer to a wire rack to cool.
9.In a microwave proof bowl,melt the  chocolates separately,taking it out 10 second once and stirring until its completely melted.Use a spoon or a pastry/ziplock bage to drizzle the chocolates.First start it with the semi chocolate/milk chocolate.Allow it to cool.Then drizzle white chocolate over it.
10.Let them cool.Store them in a airtight container.

Do Try and let me know your Feedback!!!

Read the entire recipe here

Tomato Chutney - A Sidedish for Idly/Dosa/Paniyaram/Rotis

I already have two tomato chutney recipes in the blog and there are gazillion tomato chutney recipes all over the web.Each one is best in its own way.I got this recipe last year from a friend,when she brought this chutney for a short trip to South Carolina.Not many ingredients,but it tastes so good.First time I made it,I could n't get the taste and I found that it was because of the stainless steel pan I used.This recipe, when done on Nonstick pan,gives the best result.I always prefer(mostly) to cook on stainless steel or cast iron, as I feel not only the food we cook,but also the way it is cooked, also matters for healthy living.I use the nonstick pans for very few recipes(will soon find some other method and get rid of that too :) ).

I made this chutney couple of days ago,to make a post and also to update the picture in my Kara Kuzhi Paniyaram Post.It was one of those recipes in which I removed  wanted to update the pictures(Early day Blogging  pictures ;) ).But ,I totally forgot to concentrate on the Paniyaram and the focus stood on this Chutney.

Tomato Chutney
Makes 3/4 cup of Chutney
1.5 lbs(almost) tomato(4 to 5 medium size tomatoes)
1/4 cup onion (roughly chopped)
1 tsp Red Chilli powder
a dash of Hing
1/8 tsp Turmeric powder
1 tbsp Oil + 1 tbsp Oil
To Temper
1 tsp Oil
1 tsp mustard seed
few curry leaves

1.Grind the tomato and onion into fine paste.
2.Add 1 tbsp oil in a wide Nonstick pan.Once its hot,add the paste and saute continuously(I do cheat by lowering the flame and stirring,as and when needed ;) ).When it starts to boil,add the turmeric powder and continue to saute.Saute until the moisture is all almost gone,now add the salt,red chilli powder,hing and another tablespoon of oil.Stop once the chuney leaves the sides and moves the the center of the pan.
3.Temper with the black mustard and curry leaves and pour over the chutney.
4.Serve it with Idly/Dosa/Paniyaram/Rotis :)

Do not add much red chilli powder.This can be stored in refrigerator upto one week.And it is a perfect chutney while travelling.

Do try and Let me know the Feedback!!!

Read the entire recipe here

Eggless Strawberry Pudding

 This is how the leftover strawberries, which I mentioned in the earlier post was used and it was totally relished by my second one ;).He was the one to finish off 99% of the pudding(in two days though ;)).This pudding doesn't involve much work and its a perfect dessert for parties.As I already mentioned in this post about gelatin,this is an eggless recipe,but uses gelatin and I haven't tried agar agar yet,as a replacement for gelatin.So Vegetarians,try this recipe with Agar Agar.Even if I try this recipe using Agar Agar,will update how it came out, in this very same post.

Eggless Strawberry Pudding
Serves 3
1 Cup finely chopped Strawberries
1/4 Cup Granulated Sugar
1 tsp Unflavored Powdered Gelatin
3/4 Cup Heavy Whipping Cream
A pinch of salt
1 tsp Lemon Juice
For the Topping
Cool Whip
Sliced Fresh Strawberries

1.In a sauce pan,add the strawberries,sugar and salt.Cook and stir at low flame until the mixture becomes thick.
2.Remove from the heat.Add a tablespoon of cold  water to the gelatin and low it to get dissolved.Add dissolved gelatin to the strawberry mixture and stir until it is dissolved.Stir in the cream and lemon juice.
3.Divide and pour the pudding mixture in serving bowls and refrigerate,uncovered for about 2 hours.
4.Just before serving,pipe or spoon a dollop of cool whip on top of the pudding and top it with a sliced strawberry.
                                          A PERFECT DESSERT FOR THIS SUMMER !!!

The original recipe which I referred, used raspberry and I replaced it with strawberry ,made some changes to the measurement.It came out just perfect.I guess, I missed out taking few pictures while preparing the dessert at the end(adding the whipping cream lemon juice).

Do Try and Let me know your Feedback!!!
Read the entire recipe here

Fresh Strawberry Muffins

I love baking muffins and also snacking them ;).This time when I baked,I just had a bite of this muffin.I have baked these muffins couple of times(whenever we buy a large box of strawberries ;) ),and I never think about the calories or anything ;).I love good tasting food,no matter how bad it is in Calories ;),but had to do something for my raising weight gain, due to feeding the blog n self ;) and other issues.So ,I started my Low Carb and High Protein Diet ,which helped me to lose lots of pounds even earlier.I feel much better,much more lighter ;) getting into my average weight :).Just a week has gone and have few more pounds to shed,fingers crossed ;) should reach my target weight in a month or two :).I love these muffins and it was so hard to just see and smell them :(.

These muffins gets its richness and a strong milk flavor, because of adding the Heavy Whipping Cream.My little one  loves strawberries a lot and this is his favorite.Also yesterday,he cleaned up the Strawberry Pudding (Next recipe to come), that I made couple of days ago.

Fresh Strawberry Muffins
Adapted from The Complete Baking Cookbook
Makes 18 muffins
2 Cups All Purpose Flour
2 1/2 tsp Baking Powder
1/2 cup Unsalted Sweet Butter,Softened
1 cup Granulated Sugar
2 Large Eggs(US Standard Size)
3/4 cup Heavy Whipping Cream
1 tsp Pure Vanilla Extract
1 Cup Finely Chopped Strawberries

1.Preheat the oven at 375 degree Farenheit.
2.In a bowl,whisk together flour,baking powder and salt.Set aside.
3.In a electric,fitted with paddle attachment or using  the hand mixer,cream butter and sugar until fluffy.Beat in eggs,cream and vanilla.Using a spatula,stir in flour mixture just until moistened.Fold in strawberries.
4.Line in the muffin tins or spray non stick cooking spray ,if no muffin liner is used.Bake in the oven until the top is slightly cracked and the toothpick inserted comes out clean,15 to 17 minutes.
5.Let cool the tin on a wire rack for 10 minutes.Transfer to rack to cool completely.
6.To freeze the muffins,tightly wrap the muffins in a plastic wrap and freeze in freezer safe bags/containers.
 Microwave for 10 seconds,just before serving the frozen muffins.

Do you love muffins?I have few other muffin recipes in this blog.Do check the Recipe Index!!!
This recipe is linked here
Read the entire recipe here

Spicy Egg Curry /Kurma -Muttai Kuzhambu

I love to experiment different recipes with Egg.This recipe is from my friend Ramya.It turned out really delicious.My DH and kids enjoyed it thoroughly :).

4 Hard Boiled Eggs
1 Small size onion(roughly chopped)+1 Small size onion(roughly chopped)
4 to 5 Garlic(peeled)
3 to 4 Dried Red Chillis
1 tsp Cumin seeds
2 Cloves
1 inch Cinammon
1 tbsp Whole Black Pepper
1 1/2 tbsp Coriander seeds
1/8 tsp turmeric powder
3 to 4 tbsp Shredded Coconut(fresh/frozen)
Salt(as per taste)
1 tsp + 3 tbsp Oil

1.Make slits in the Boiled eggs(as shown in the picture).Keep it aside.
2.Grind coconut into a fine paste.
2. Heat a pan,add a tsp of Oil and add the redchillies, cumin seeds, cloves, cinnamon,black pepper(I did not have whole pepper in the pantry,added ground pepper), coriander seeds .Once they turn golden brown,add the Onion,garlic and saute until the onion becomes translucent.Once done,turn off the flame and keep it aside.
3.Now grind the onion mixture into a fine paste. Add some salt and keep it aside.
4.Take little masala and apply in the cuts, that is already made in the eggs.
5.Heat a pan(I used the same pan ;) ),add the 3 tbsp of oil,add the another onion, curry leaves,turmeric powder and saute until it turns translucent.Now add the ground mixture and 1 1/2 cups of water(or as needed).Add the remaining salt needed(Remember already salt is added to the ground mixture).
6.Drop the eggs in to the curry and the ground coconut.Let it come to a boil at medium flame.Once done,garnish with chopped coriander leaves.
7.Serve it with Rice,Rotis or Puris :)It tastes YUMMMM!!!

As per the original recipe, the coconut was asked to saute with the spice and onion and grind along with it.But,I tried by grinding it separately.But, will try as per the original recipe and post the update here.
Good News for the Vegetarians:The eggs can be substituted with Potatoes,Eggplants for making the same curry.

Do try n Lemme know your Feedback!!!

Interested in any other Egg Recipes in this blog?

Read the entire recipe here

Raw Mango Chutney and Mango Rice / Pachai Manga Chutney and Maanga Saadham

During early days of marriage,I had a  list of dishes, which I use to repeat so many times ;) as those were the dishes that tasted good and this Mango Chutney is one among them.This is my Moms recipe and my DH loves this chutney.The chutney can be served along with rasam rice /yogurt rice or added to plain cooked rice and served as Mango rice.

Raw Mango Chutney/Pachai Manga Chutney

3 to 4 tbsp Gingelly Oil
2 to 3 Dried Red Chillies
1 tsp Urad Dhal
1/8 tsp Turmeric Powder
few curry leaves
Salt(as per taste)
a dash of Hing

To Grind
1 lb Raw Mango
3 to 4 green chillies
3 to 4 curry leaves(do not add more than that)

1.De-skin the mango and cut it into pieces or grate it.Grind it (Coarse or fine-I grind it coarse)along with the ingredients given by drizzling water(if needed,but do not add more water).
2.In a wide pan,add oil and once its hot ,at medium flame,add the red chillies,hing,urad dhal and curry leaves one by one and when the urad dhal turns slight golden brown,add the ground paste,turmeric powder and saute for few minutes until the moisture leaves(It will not take more than 3 to 4 minutes for the given quantity).
3.Allow it to cool and store in a airtight container.It can be refrigerated for several days.

Make sure that mango is completely raw.For larger quantities and long shelf life,add more amount of gingelly oil while cooking.
Please do adjust the Green chilli and Red chilli quantity as per your taste.
While tempering, black mustard can also be added,which I never do for this rice,as when my mommy gave me this recipe she skipped the mustard,so I never tried adding it

Mango Rice /Maanga Saadham

Rice cooked from 1 1/4 cup of Sona Masoori or White Basmathi.
1 tsp or more Gingelly Oil or Ghee
8 to 10 tbsps of Mango Chutney(or as needed)
Salt(as per taste)

1.While cooking the rice,make sure that the grains are separated.Measurement used is 2 cups of water for 1 cup of rice..I feel Sona Masoori Tastes great for this rice.
2.Add the Gingelly oil/Ghee to the cooked rice and mix well.Add the Mango Chutney and enough salt to the rice and stir well,making sure not to break the rice.Serve it hot :)

Please do try and lemme know your feedback !!!
Read the entire recipe here

Steamed Chocolate Cake- A Moist Chocolate Cake Recipe done in Pressure Cooker

I always wanted to make a cake in pressure cooker ;).I googled a lot,and this recipe looked easy, and the picture was so tempting.I decided to try the recipe using my pressure cooker and followed the steaming method, that I use to make dhoklas.The original recipe calls for a springform pan,but my springform pan did not fit in the pressure cooker(the same 9 inch pan,but it did n't fit :().I used my two most favorite and reliable pans for this recipe.As always,they did n't fail this time too :).The cakes were really moist,a perfect chocolatey cake,top was glossy,because of using the pressure cooker I guess ;).I would suggest to have this along with  vanilla icecream or with some frosting ,as it is not much sweeter and for dark chocolate cake lovers,this is a treat!!!

                                I liked the horizontal  stripes that the cooling rack gave it to the cakes ;)

Makes two 9 by 2 inch cakes
Adapted  from thescarfer


1 3/4 cup All Purpose flour
1 cup Unsweetened cocoa powder
1 cup (heaped) brown sugar- Light brown Sugar used here
1 cup Canola oil(or any cooking oil)
1 cup Boiling water
3/4 cup Milk(used 2 %)
3 large Eggs (beaten)
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla extract

1.Line two 9 inch pans with wax paper with its size(this will help to remove the cake perfectly from the pan) and grease the sides with cooking spray.Add water in two pressure cookers(The mouth of the pressure cooker should be wider enough to hold the pan) and allow it to boil.Get ready with a pot of boiling water when you start the process.
2.Sift the flour, cocoa powder, baking soda, and baking powder into a bowl. Add in the sugar and stir to mix well.
3.Add in the oil and mix well. Then add the milk and stir well,followed by beaten eggs and do the same.Once they are completely mixed,add the vanilla extract and boiling water.Stir well.It will take 2 minutes to get the cake batter consistency.
4.When ready, pour the mixture into two 9 inch pans.Place the cake pans in the cooker.It should fit the outer circle.Close the lid and steam over medium heat for 30 to 40 minutes.DO NOT put a weight. Insert a tooth pick and check for doneness.It should come out clean.
5.Serve warm with icecream or decorate with your favorite frosting when completely cool and serve :).

Next time I do it(definitely I 'll be making this cake again and again ;) ),will increase the quantity of sugar.That is the only change needed and I am sure,anyone who makes it will love it :).For making a single cake,just half the recipe.

Please try and let me know your feedback!!! 
Read the entire recipe here

Cream Cookies - Eggless and Bite sized Cookies

This is another kids friendly recipe.I wanted to use the miniature cookie cutter set somewhere, that I bought from Amazon recently, so used it here.But next time,I do this recipe,I definitely will not go in for the miniature cutters :( .They were too tiny,definitely will attract kids,but lots of work(its easy to cut the shapes,but for adding the cream.I prefer,even more big size cutters) for the person who makes them....But even more big size cookie cutter,it will not be that much work, as there will be less number of cookies :).The recipe is all simple,so go ahead and make with a medium size cookie cutter :).

My second is now 22 months old.Nearing his TERRIBLE TWO,he makes a total mess everywhere and running behind him and cleaning up his mess has become a very good exercise for me.By the time, I had to take the pictures,I was totally tired .I just clicked very few,though not satisfied,I had to stick on with those pictures.This is also from the Taste of Home Best Holiday Recipe Collection.
About 3 dozen sandwich cookies(bite sized)
1/4 cup Butter(sweet,unsalted),softened
1/2 cup All-Purpose Flour
1 1/2 tbsp Heavy Whipping cream
To Sprinkle
Granulated Sugar
1/4 cup Butter(sweet,unsalted) softened
3/4 cup Confectioners Sugar
1/2 tsp Wiltons Butter flavor or any Vanilla extract(I love this butter flavor in the BC icing I prepare)
1 1/2 to 2 tsp Heavy whipping cream
Food colors (gel based)-Used Pink,Blue,Yellow and Green

1.In a small bowl(do not look at the picture,I used a large bowl ;) ),beat the butter,flour and cream.Cover and refrigerate until its easy to handle(I kept it for 2 1/2 hrs)
2.On a lightly floured surface,roll out dough .Cut with a floured cookie cutter.Roll the remaining dough and stamp it with the cookie cutter(If the dough becomes way buttery ,collect the remaining dough,tightly wrap and put it in the freezer for 10 minutes,Remove,roll and cut).Place in a ungreased baking sheet/parchment paper (used two baking sheets for this quantity)providing enough space.Refrigerate it for 15 more minutes.Sprinkle with sugar.(The original recipe asked to prick the cookie on the top,that I never did, as the cookies were too tiny).
3.Bake at 375 degree Farenheit for 5 to 7 minutes(7 to 9 minutes in case of medium size cookies).
4.Remove and cool it on wire racks.

For the Cream
I didn't use any beater for this recipe,just a spatula is enough,as the quantity is very less and it can be prepared in a minute

1.In a small bowl,combine the butter,confectioners sugar and the butter or vanilla extract and enough cream to achieve the desired consistency.
2.Divide them in separate bowls.Using a tooth pick ,add the food color(gel based preferred),little by little and mix thoroughly.
3.Spread on the back of a cookie and sandwich it with another cookie.

Definitely your kids will love  these cookies.Do try and let me know your Feedback :)

Read the entire recipe here
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