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Mocha Cookies - Eggless cookie recipes

These are melt in the mouth chocolate cookies, with the hint of coffee. These are great hit in our family and goes well with a cup of coffee or tea .

2 oz. milk chocolate chips
2 oz. bittersweet or semisweet chocolate chips
1 cup unsalted sweet butter, softened
4 tbsp. confectioners sugar, sifted
1 tbsp. instant coffee granules
1 3/4 cup all-purpose flour (maida), sifted

1. Melt the milk chocolate and semi sweet chocolate in  a microwave safe bowl for about 40 seconds, removing and stirring once after the 30th second. They should be well combined. Make sure it is not overdone.
2. In a mixing bowl, whisk the butter and confectioners sugar together until light and pale.
3. Mix coffee with 1 tbsp. boiling water and set aside. Add the melted chocolate to the butter and sugar mixture, and stir until well incorporated. Add the diluted coffee then fold in the flour and cornstarch.
4. Transfer the dough over a wax paper. Make into sausage shape or flatten the sausage further to make square shape cookies. Either way, wrap them in a wax paper and refrigerate for at least 4 to 5 hours. I made 2 sausage shape rolls
( They look really weird Baring teeth smile) and 1 flattened roll with the above given quantity.
5. Remove from the refrigerator. Cut into thick wedges ( rounds or squares) and place them on a parchment or wax paper line baking sheet and bake on preheated 350 degree Fahrenheit oven for about 10 to 12 minutes ( depending on the size of the cookie). They taste absolutely divine for coffee lovers Open-mouthed smile.

  • Chocolate should be melted carefully. If overheated it can scorch or, if it comes into contact with water or steam, can “seize” when it hardens into a lump making it unworkable.


Read the entire recipe here

Ragi Dosa / Finger Millet Dosa - Healthy Indian Breakfast Recipes

Ragi, commonly known as finger millet is a nutritious food which is high in carbohydrate, but fat level is less. I had this recipe in the list to blog, but thanks to a friend who asked for the recipe and made me post quickly. I normally follow eyeball measurement, and it is because of him, I used the measuring cup for this recipe :). I actually called my Mom to ask if she knows the exact measurement as Mom is the best trustworthy measuring cup for these kind of recipes ;). But, she said she also follows the eyeball measurement only ;). Then, I had no other option other than to take my standard measuring cup. I have seen that not everyone appreciate the taste of this millet :), but try having  it once or twice and you will get adapted and slowly start enjoying it :)

1 cup Urad dhal (skin off)
3/4 to 1 cup ragi flour ( ground finger millet)
1 tsp methi seed (fenugreek)
Oil to drizzle ( for the dosas/ crepes)
1. Clean and wash the urad dhal and methi seed in water,until all the dirt is removed.
2. Soak them in a bowl of water ( good amount) for about 3 to 4 hours.
3. Drain and grind it in a blender or wet grinder into a fine paste, adding enough water. The measurement given is very less for adding it in the wet grinder, so a blender or Indian mixer is enough.
4. Transfer to a medium size bowl, add the ragi flour, salt and stir. The batter should be thick like idli batter. Close the bowl with the lid. Keep the bowl in a warm place and allow the batter to ferment for about 6 to 8 hours.
5. The batter raises due to fermentation and it is ready to be made into crepes. Add water to slighly thin ( not much) down the batter.
6. In a griddle at medium flame, add a ladle of batter and make thin crepes. Drizzle oil ( optional)- I use the electric griddle and never use oil.
7. Serve them hot with peanut chutney or coconut chutney. It is normally served with a thick dhal in my hometown.
Read the entire recipe here

Eggless Pav Bun Recipe / Egg Free Dinner Roll Recipe

This is a fool proof dinner roll recipe, that I blindly follow. It serves as a very good substitute for Indian Pav buns.

Eggless Pav Bun Recipe / Egg Free Diner Roll Recipe
Makes 12 rolls
1 1/4 to 2 cups all-purpose flour, or more if needed
1 envelope rapidrise yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter or margarine

1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl.
2. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
3. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour ( 1/4 cup at a time) to make soft dough.
4. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
5. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan, lined with parchment or wax paper. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
6. Bake in preheated 375 degrees F oven for 17 to 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired ( Please do that ;) ). Serve warm.
This original recipe is from the fleischmann's and I have always tried with the same brand. I wanted to post the recipe trying this recipe with some other brands. This time, for the bun picturised above, I have used the red star brand. That also worked fine. Make sure it says Rapid Rise Yeast and not Active Dry.
Read the entire recipe here

Cilantro - Mint Chutney Recipe / Malli Pudina Chutney Recipe - A sidedish recipe for Idli, Dosa and Paniyarams

This is a great side dish recipe, that can be whipped up in minutes for idlies, dosas and paniyarams.

1 small size onion roughly chopped ( red or yellow)
1 cup chopped cilantro aka coriander (along with the stalk)
1 cup mint chopped(along with the stalk)
1 garlic, peeled
2 to 3 thai green chillies, chopped
1/2 tsp jeera (cumin seed)
1 tsp channa dhal (split yellow pea)
2 tbsp shredded coconut(unsweetened)
1 tsp oil
salt(as per taste)

1.In a pan, heat oil. Once it is hot, and the jeera, channa dhal and fry until the channa dhal turns golden brown.
2. Now add the onion, green chillies and garlic. Saute until the onion turns translucent.
3.Add the chopped mint and cilantro. Saute for a minute, just until they become tender.
4. Switch off the flame. Add the coconut and stir.
5. Allow it to cool and grind with enough water and salt. The chutney should be thick.
6. Serve it with hot idlies, dosas and paniyarams.
Read the entire recipe here

Popcorn Shrimp Recipe

I love shrimp from my childhood, but it was never cooked by anyone in my family. It was through my friends mom, I started eating shrimps and only after marriage I got the freedom to cook shrimp and YAY!!!;), I was able to make many dishes I love :) . Initially, when I started to feed shrimp to my kids, it was a big NO NO from my DH, as he doesn't like shrimps- because he has never tasted 'em ;). As mom, both kids love shrimp. I never buy ( hate them !!!) any frozen cooked meat/ food at home, except the desi parottas(a kind of flat bread) and only once in a blue moon, I give those parottas to my kids. So, I have never bought those frozen popcorn shrimp, I feel home cooked always tastes fresh and best :).

Popcorn Shrimp Recipe
Serves about 3 to 4
1/2 lb medium size uncooked shrimp (peeled and deveined)
1/4 cup All Purpose flour
1 tbsp Corn starch
1 small size egg
1 1/2 tsp water
Salt (as needed)
ground paprika (as per taste)
1/ 4 tsp or less ground black pepper
1 tsp onion powder
1 tsp garlic powder
Plain breadcrumbs (as needed)
Oil (for deep frying)
1. Beat lightly the egg along with the water.
2. In a ziplock bag, add the all purpose flour,corn starch,salt,paprika,onion powder,ground black pepper and garlic powder.
3. Dip the shrimps in the egg mixture and put them inside the ziplock bagand shake well so that seasoning and rest of the ingredients get well mixed with the shrimp.
4. In a wide plate generously add the breadcrumbs. Bring each shrimp on to the plate and coat well with the breadcrumbs.
5. Place them all in an another plate in a single layer. Cover with a plastic wrap and put in the refrigerator for about 30 minutes or can be kept frozen until used.
6. Heat a pan for deep frying these shrimps at medium flame. Drop the shrimps in batches until they turn golden brown on all the sides. Do not overcrowd. Drain them on a oil absorbent paper. Serve them hot with the favorite dip.
Read the entire recipe here

Homemade Tortilla (with no lard), Homemade Tortilla Chips with Guacamole- Easy SuperBowl Recipe Ideas

It is lots of cooking nowadays, but  by the time I think about blogging, the computer is mostly occupied by my kids :( ( Instead of searching for a recipe in the blog, try searching for the reasons I have given in each recipe for not blogging ;) lol). Here is a do it easy  appetizer and dip recipe :) for the super bowl game night on Sunday.

I gave a try on this no lard (lard- pig fat) tortillas(pronounced Tor-tee-ya).They came out pretty good. The chips can be made even using store bought flour tortillas...Easy Peasy :)
Home made Flour Tortilla ( Using Oil)

Makes 8 twelve inch tortillas

2 cups plus 2 tbsp all purpose flour and extra for dusting
1/2 tsp salt
3/4 cup warm water
3 tbsp olive oil
1. In a large bowl, add 2 cups the flour and salt. Stir well.
2. Add the olive oil and 1/2 cup of warm water and bring all the flour together
3. Slowly add rest of the water, as you knead into a smooth dough. If it is sticky add the 2 tbsp or more flour and form a dough.
4. Divide the dough into 8 equal balls. Place them in the same bowl and close it with a moist cloth.
5. Bring the dough pieces one by one onto a floured surface and roll into 12 inch tortillas. Dust flour as when needed while rolling the tortillas.
6. In a nonstick skillet, cook the tortillas 1 minute on each side until brown spot appear. Spray cooking spray as needed
7. Store them in a ziplock or in an airtight container.

  • I am damn weak in rolling the dough into perfect round shape. Making spirals before rolling has always helped me to roll them pretty decent ;) .
  • While rolling the dough tend into shrink. So, try to sprinkle flour as and when needed while rolling. Make sure not to add more.
  • Throughout the procedure, cover the vessel with a damp cloth, in which the dough is kept.
Tortilla Recipe adapted from Taste of Home magazine

Homemade Flour Tortilla Chips (BaKeD)
Flour Tortillas ( store bought or homemade)
Favorite Seasonings ( ground Cumin, ground black pepper )
Cooking spray ( to coat)
1. Preheat the oven at 350 degree fahrenheit.
2. Cut the tortilla into wedges.Sprinkle the seasoning and coat the cooking spray all over the tortilla wedges.
3. Line a parchment paper over the baking sheet.Place the tortilla wedges in single layer.Bake for about 8 to
   10 minutes, until the edges turn slightly brown and crispy.

Guacamole Recipe
Guacamole - pronounced Gwaka'mole is a avacado based Mexican recipe, which is used as a dip here.
2 Hass Avacados
1/4 Red onion (minced)
1 finely chopped thai pepper
1 garlic clove (minced)
1 medium size tomato, deseeded and diced
1/2 lemon /lime juice
2 tsp finely chopped cilantro aka coriander leaves.
Salt (as per taste)
1.Cut the avacados and remove the seed. Scoop out the flesh and place it in a bowl. Mash it( can be left chunky too), add lemon/lime juice, green chilli,onion, garlic clove,cilantro,salt and stir to combine. Finally add the tomato and stir once.
2.Serve it with tortilla chips :).

  • I skipped using red onion and pepper, as I had to serve it to my kids and they prefer the dip without those two ingredients :)
  • Make sure the tomato is not over ripened.

Selecting Avacado  and Storing Guacamole

  • Avacado should be ripe, but firm. It should be soft but not squishy.
  • Avacados should have even color outside. Avoid avacados that have lots of spots on the outside.
  • Any leftover guacamole should be stored in an airtight container with a plastic wrap, touching the outer coat of the guacamole. Seal it with the lid and store in the refrigerator. This is because avacados oxidizes easily and will be darkened very soon.

Read the entire recipe here
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