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The Best Choco Chip Cookie Recipe

I baked these cookies twice in this very same week. I knew that this is going to be my special Christmas post for this year, when my kids completed all these cookies in the very same day I baked :). The best choco chip cookie, that I have ever baked. Try these cookies and you will not be disappointed !!!.

2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted
1 Cup light brown sugar
1/2 cup white sugar(granulated)
1 Tbsp Vanilla extract
1 large egg
1 large egg yolk
3/4 Cup milk chocolate chips
3/4 cup semi sweet chocolate chips

1.In a bowl, whisk all purpose flour,salt, and baking soda, until well combined.
2.Melt the butter in microwave. Add the butter, brown sugar and sugar in another bowl and beat until smooth. Add the egg , egg yolk and vanilla extract. Beat until combined.
3.Bring in the flour mix and stir  using a spatula just  until combined. Add the milk chocolate chips and stir finally.
4. Cover the bowl with a cling wrap and refriegrate for one hour.
5. Preheat the oven to 325 degree farenheit. Scoop a table spoon size of dough ( I used two methods-
i). Just take a tablespoon size dough ,make a ball place it on the sheet. ii). Using the measuring spoon, scoop out the dough and place it on the sheet- Method 1 works fine for me). Place it in an ungreased cookie sheet, leaving generous space between each cookie dough. Place the remaining semi sweet choco chip on the top of each cookie dough.
6. Bake for about 13 minutes or just until the dough just starts to become golden brown.
7. Cool the cookies in a wire rack and store it in an airtight container.
Adapted from
Read the entire recipe here

Butter Cookies - Eggless

 This cookie was in the my to do list for a long time. The picture in the book was so attractive and found this Christmas season, a good time to bake them.

3/4 cup unsalted butter, at room temperature
1/2 cup caster sugar
2 1/4 cup all purpose flour
1 tsp pure vanilla extract ( or your favorite flavoring)
granulated sugar, for coating
1.Put the butter ad sugar in a bowl and beat until light and fluffy.
2.Add the flour and vanilla extract and form a dough.
3.Roll into a sausage shape and move the dough to a wax paper lined flat surface.Pat the sides flat to form a square.
4. Sprinkle thick layer of granulated sugar on the wax paper. Press each side of the dough into the sugar to coat.
5.Wrap the dough and refrigerate for about 3 hours(I kept it overnight).
6.Preheat the oven to 325 degree farenheit. When ready to bake, remove the dough, unwrap and cut into thick slices. Place them on a baking sheet leaving enough space between the slices. Bake for about 12 to 20 minutes( depends on the size of the slices and oven), until the bottom slightly begins to become golden brown.
  • I prepared only half the quantity of the given measurement and I divided into two portions while rolling the dough into sausage shape, as handling is much easier that way.
  • These cookies are extremely buttery, and I would suggest to add even more caster sugar while making the dough, as it was not enough for us.
  • I used organic sugar for rolling, as they look like crystals when compared to the bleached granulated sugar.


Read the entire recipe here

Eggless Banana Choco-Chip Bread

 This is my first attempt to bake a cake without eggs. I never even thought about baking eggless , until I got a mail from a friend asking to post eggless cake recipes ( which is not my way ;) ). The cake( bread) tasted good, the crust was slightly harder than the banana bread that I made with egg earlier and I would definitely bake this again.

1/2 cup canola oil
1 cup sugar
1 1/2 cup all purpose flour
1/2 tsp baking soda
a pinch of salt
3 ripe large bananas
2 tsp pure vanilla extract
1/4 cup chocolate chips(used bittersweet)
1. Preheat the oven at 325 degree Farenheit. Grease and line a 8 x 4 inch loaf pan.
2. In a large add oil and sugar and beat until combined well and add vanilla extract.
3. Sift in the all purpose flour, salt and baking soda, blend the mashed bananas. Stir the choco chips. Pour into the prepared loaf pan and bake it for about 1 hour or just until the toothpick inserted comes out clean.

Recipe Source : The fresh Loaf
Read the entire recipe here

Leftover Rice Pakoras

I had a bowl of day old rice sitting in the fridge. I remembered a recipe which my friend Hema constantly use to talk about. I called her up and got the entire recipe. The pakoras tasted excellent and can be a very good competitor to the crispy onion pakoras.

2 1/2 cup left over rice
1/4 cup gram flour
1/4 cup roasted gram ( Pottukadalai ) flour
1/4 cup or less white rava
1 big onion finely chopped
3 to 4 green chillies (finely chopped)
2 tbsp ginger garlic paste
3/4 cup finely chopped coriander and mint leaves- combined (4:1)
Salt(as per taste)
Oil( for deep frying)

1.Mash the rice and add the onion,giger-garlic paste,chillies,coriander leaves and mint leaves and mix well. Now, add the gram flour , roasted gram flour and salt little by little to the rice mixture.These two flours are just enough to bind the mixture, do not add more, make sure that the gram flour does not dominate the mixture. Finally, add the rava and mix well. Do not add water. The moisture in the rice and the onion is enough to bind all the ingredients.
2.Heat a pan with oil. Once it is hot, at medium flame drop small flattened pieces of dough( place a small piece of mixture over the ring,middle and index fingers and slightly press it with the thumb) into the oil in batches.
3.Fry until golden brown on all the sides. Remove and drain on a oil absorbent sheet. Serve it hot with your favorite dip.
The rice must neither be grainy or soggy. When mashed within the fingers it must easily blend with other ingredients given. One or two grains left as such is fine.

Few weeks without blogging and not holding the camera while cooking, is not helping me now :( . I totally forget to get the stepwise pictures :((((.
Read the entire recipe here

Chocolate Truffle Cookies

We had been on a short vacation to India for three weeks and I find it so hard to concentrate on the blog. Each and everytime I feel I have 1008 reasons to ignore the blog ;), but still somehow manage to post one recipe in a month ;). Our Christmas tree is up and lighted  and here comes the holiday recipe series :).

These cookies are extremely chocolatey ,crunchy on the outside and soft inside.And, they can be easily baked.

Chocolate Truffle Cookies
Makes about 30 cookies
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 cup caster sugar
2 tbsp butter ( diced)
1 egg,beaten
1 tbsp pure vanilla extract
1/2 cup powdered(icing) sugar
1. Preheat the oven to 400 degree Farenheit. Line a baking sheet with parchment or aluminum foil.
2.Sift the flour, cocoa and baking powder in a bowl and stir in the sugar.
3. Add butter and vanilla extract beat until the mixture resembles breadcrumbs. Add the beaten egg to the flour mixture and stir with a spatula, do not overbeat. Cover tightly with a plastic wrap and chill in the refrigerator for 30 minutes.
4. Put the icing sugar into a bowl. Make small balls( key lime size) and drop into the icing sugar. Toss until thickly coated, then on the baking sheets.
5. Bake for about 8 to 10 minutes, or until just set. Transfer to a wire rack to cool completely.
Adapted from THE COOKIE BOOK


Read the entire recipe here

Tutti Frutti Cookies - Eggless

I made few changes to the recipe ,which I posted earlier and experimented these cookies. It was worth trying and here it is for my future reference and for you all.

2 cups all purpose flour
1 1/4 to 1 1/2 cups confectioners sugar(powdered sugar)
1/2 tsp baking soda
1 1/2 to 2 tbsp rose water
a small pinch of salt
3/4 cup + 1/8 cup oil
1/2 cup tutti frutti
1.Arrange the middle rack in the oven and Preheat the oven at degree 350 F
2.Line it with a baking sheet or aluminum foil.
3.Sieve All Purpose flour, baking soda,salt together very well
4.Then add sugar and mix evenly. Add the rose water to it.
5.Now add the oil little by little and make a smooth dough.Finally add the tutti fruitty and combine it with the dough.
6.Now make small size balls and place on the ungreased baking sheet and bake for 10 to 13 minutes( depending on the oven).
The dough is not crumbly,but somewhat smooth. To get the smooth dough add few drops of water( not much) if the given measurement does not yield the smooth dough.


Read the entire recipe here
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