Friday, December 30, 2011

Chocolate Chip Cookies for Devs

This one is for Devina sister.....who got married last week.....she is my inspiration to cook good food .I can say a lot of things about her...but I won't ...I will settle with.....

                                                              Girl...........I miss you crazzzzzzzzyyy

Recipe Source:-Williams and Sonoma
Print this recipe
  • 1 1/3cups (220g) All purpose flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup (125g) Butter (softened)
  • 1/2cup (125g) Castor sugar or granulated sugar
  • 1/2cup (105g) Firmly packed light brown sugar
  • 1 large Egg
  • 1 tsp Vanilla Essence
  • 1cup (185g) Semi sweet chocolate chips
  1. Preheat oven at 180 degree C. Grease baking sheet or line with baking paper or silicon sheet.Keep aside.
  2. Sift flour,baking powder, baking soda and salt together on a paper and set aside.
  3. In a bowl using an electric whisk cream butter on high speed till fluffy and pale yellow.Add sugar and brown sugar and beat again till the mixture is no longer gritty.
  4. Add egg and beat on low speed till well blended.
  5. Add the flour mixture to the butter mixture and beat on low speed till well blended or use a wooden spoon to mix.Add chocolate chips and mix well.
  6. Take a tablespoon of cookie dough and roll to a ball with damp hands and place 2 inches apart on the prepared baking sheet.(you can also place few choco chips on the cookie dough before transferring into the oven)
  7. Place the baking sheet on the middle rack and bake for 12 to 15minutes or till the golden brown around the edges..
  8. Let the cookies cool in the baking sheet for few minutes before transferring onto a wire rack and let cool completely.Place the cooled cookies in an airtight container.

Wednesday, December 14, 2011

Simple Chocolate Cake for my Girl

I am always looking out for a diary free......tasty...... Chocolate Cake recipe for my daughter.My girl is not a fussy eater....but I have to be careful...thanks to her diary allergy. Though she is just 3 years old she has understood the fact that milk,cheese and yogurt are no good for her. She voluntarily refuses to eat ice cream,cheese and cream biscuits.....but one thing I just cannot keep her away from are ....CAKES....she just refuses to accept the fact that there is milk in cakes and cream in the frosting.....My heart sinks when we go to birthday parties and she just stares at that cream filled Black Forest cake.....

I am so glad I found this very simple ...yet tasty chocolate cake recipe...and what more its diary free.You won't believe me daughter had more than half of this cake...she could not believe the fact that I let her eat the cake...I think she was scared I will change my mind....she ate all she could. My granny asked her if she can have a small piece and my daughter told her politely... "Ajji ,this cake is only for kids,you go and eat your chakuli"

Recipe from :- Testado,provado and aprovado
Print this recipe

  • 1 1/2 cup All purpose flour
  • 1 cup Sugar (I used castor sugar)
  • 1/2 cup Cocoa powder
  • 1/2tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Vegetable oil
  • 1 egg lightly beaten
  • 1 cup Boiling water
For Glaze
  • 1/3 cup Icing sugar, sifted
  • 2 tbsp Cocoa powder,sifted
  • 1 tsp Butter
  • 1/2 cup water

  1. Preheat oven to 200 degree C
  2. Grease and line with parchment paper an 8 inch round baking pan.Keep aside. 
  3. Sift flour,baking powder, baking soda and cocoa powder into a bowl. Add sugar and using a hand whisk mix well.
  4. Now add oil and lightly beaten egg and whisk little. Add boiling water and whisk till well blended.
  5. Pour the batter into the baking pan and bake for 25 minutes or when inserted with a toothpick it comes out clean.
  6. Prepare the glaze:-Combine all the ingredients in a saucepan and bring to boil.Cook on medium heat for few minutes till the sauce thickens.
  7. Remove the cake from its pan when its still warm. Pour the hot glaze on the cake and spread it around.

Monday, December 12, 2011

Thai Chicken Satay

After the success of my Chicken in Red Thai Curry....I went into 'Thai Mode' :)

Recipe Source:-Nita Mehta's Thai cooking
Print this recipe
  • 400 g Chicken ,boneless bite size pieces 
  • 8 Bamboo Skewers,soaked in water
  • 1 tsp Red chilli powder
  • 1 1/2 tsp Brown Sugar
  • 3 Fresh red chillies,seeded and thinly sliced
  • 1 tsp Lemon Grass ,finely chopped
  • 1 tsp Lemon leaves , finely chopped
  • 2 tsp oil
  • 3 tbsp Coconut powder mixed in 1 tbsp milk
  • 1tsp Soy Sauce
  • 1 inch piece Ginger/galangal, grated
  • 1 tbsp lemon juice
  • 2 tsp Cornflour
  • 10 flakes Garlic, crushed
  • 1 1/2 tsp Cumin powder
  • 1 1/2 tsp Coriander powder

  1. Mix all marinade ingredients in a bowl.
  2. Add the chicken pieces and mix well.Refrigerate for 2 hours.
  3. Oil the bamboo skewer and thread the marinated chicken.Do not leave any space between the chicken while threading. Reserve the marinade in the bowl.
  4. Grill the chicken in a preheated oven/grill at 220 degree C for 15 minutes, turning the chicken once in between and basting with the marinade.
  5. Or heat a non stick pan, grease with little oil and place the chicken on the pan and fry on high heat till the chicken cooked.
  6. Serve with Thai Peanut Sauce.

Friday, December 9, 2011

Thai Peanut Sauce

Recipe Source:Nita Mehta's Thai Cooking
  • !/4 cup Roasted salted Peanuts
  • 1 Onion, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp Red chilli powder
  • 1 tbsp oil
  • 1 tsp Sugar
  • 1 tsp Coriander powder
  • 1 tsp Cumin Powder
  • 4 to 6 Garlic flakes crushed
  • 1 tbsp Butter
  • 1 1/2 tsp Lemon Juice
  • 1 tsp Soya sauce
  • 200 ml Coconut Milk
  • Fresh red chilli and peanuts for garnish

  1. Grind peanuts to a coarse powder and keep aside.
  2. Heat 1 tbsp butter in a heavy bottom pan add crushed garlic and saute till it changes color.Add onion and cook till soft. Reduce heat and add chilli powder, coriander powder and cumin powder. Stir for few seconds.Now add 100ml coconut milk. Bring boil and keep stirring. Cook on low heat for 3minutes,stirring constantly.
  3. Add crushed peanuts, sugar, lemon juice and soy sauce ans remaining 100 ml coconut milk. Bring to boil and simmer for 5 minutes stirring occasionally.
  4. Serve with Chicken Satay.

Thursday, December 8, 2011

Truffle brownies ....for a Sweet Punch

 Just one word ......... 'SINFUL'.........yes......I guess that says it all.

I recently joined A Sweet Punch a forum started  by Ria (Ria's Collection), Divya (Easycooking) and Maria(Marias menu)....its all about my favorite things cakes, cupcakes and mousse,souffles,pies, tarts and quiches,brownies and cookies............wohoooo too much sugar rush for one day.

This months Sweet punch was our own personal choice.....and I made these sinful Truffle Brownies....its maddening.....try will fall in love..

Recipe from here
  • 170g Bittersweet Chocolate, chopped
  • 113g + 3 tbsp unsalted Butter, cut to cubes
  • 1 1/4 cup Sugar
  • 3 Eggs
  • 11/2 tsp Vanilla Essence
  • 1/4 tsp Salt
  • 1 cup Flour
  • 1 cup Walnuts, toasted and chopped
For Ganache
  • 3/4 cup Cream
  • 170g Bittersweet Chocolate,chopped

  1. Preheat oven to 180 Degree C.
  2. Line a 9 inch square baking pan with aluminium foil with the sides handing out (this helps in lifting out the brownie easy). Spray the foil with non stick oil or grease with butter.
  3. In a medium bowl combine 170g chocolate with butter and set over a bowl of simmering water, till the chocolate and butter is melted and well combined and smooth.Let the chocolate mixture cool for 10 to 15 minutes.
  4. In a bowl whisk sugar,eggs,vanilla essence and salt and combine.Now add the chocolate/butter mixture.Stir in the flour and chopped walnuts and mix slowly till well combined(do not beat the batter at this point,carefully fold in the flour).
  5. Transfer the batter into the prepared baking pan and bake in the preheated oven for 30 minutes.
  6. Place the pan on a wire rack and let it cool completely.
  7. Prepare ganache:-Pour the cream into a thick saucepan and bring to simmer over medium low heat.Remove from the heat and add the remaining 170g of chopped chocolate into the hot cream.Let the it stand for 5 minutes.Whisk till all the chocolate is melted and looks smooth.
  8. Pour the ganache over the brownie and spread out evenly.Let the ganache set in room temperature for 4 hours (I let it set overnight).
  9. Lift the brownie out of the pan using the aluminium foil.Cut to desired shape using  large knife,wipe the knife with hot moist cloth after each cut.
  10. Warm the brownie in the microwave for few seconds and serve with a scoop of vanilla ice cream.

You know you brownies are done when.......

 You will see that brownies will start leaving the sides of the baking tray.
Second,a thin layer forms on top of the brownie,almost like a second layer of skin.
Third, when you press the brownies at the edges it will spring back a little.
And fourth, unlike cake, brownies cannot be judged by inserting the toothpick and see if it comes out clean. When you insert a toothpick, you will see crumbs stuck to it.

Thursday, December 1, 2011

Linzer Cookies for Saunna

Today is my sister in law Saunna's birthday, she gave birth to my beautiful niece Alana few weeks back.

All I gotta say is - Saunna these cookies are for you....its my way of saying that you are a Rock-STAR......and you are gonna be one hell of a mom.

Love you and wish you a very HAPPY BIRTHDAY.

Do check out Saunna's Blog, she is an amazing writer .

Recipe Source:Willaims- Sonoma
  • 1 cup Almonds(blanched,skinned and toasted-refer notes)
  • 1/2 cup (125g) unsalted Butter,at room temperature
  • 1/2 cup (125g) Castor sugar
  • 1 large Egg yolk
  • 1 tsp Orange or Lemon zest (optional)
  • 3/4 tsp Vanilla essence
  • 1 cup (155g) All purpose flour
  • 1/2tsp Ground Cinnamon
  • 1/4tsp Salt
  • 1/4cup Jam
  • Icing sugar for dusting

  1. Finely grind toasted almonds in a blender using short pulse (processing the nuts for no longer than 5 to 10 seconds at a time).Set this aside.
  2. In a large bowl cream butter on high speed until pale yellow and fluffy.Add castor sugar and continue beating until well combined. Now add vanilla essence, egg yolk, orange zest and beat on low speed until well combined.
  3. Sift flour, cinnamon and salt in another bowl. Add ground almonds and mix well. Add to the butter mixture and mix on low speed or stir with a spatula until well combined.the dough should be soft. Divide the dough to 4 equal parts ,wrap each in plastic wrap. Refrigerate for 1 hour or in the freezer for 15 minutes.
  4. Preheat oven to 180 degree, line baking sheets with parchment paper. Remove one portion of the dough from the refrigerator ,place it between two sheets of baking paper , and roll out to 1/4 inch thick.Using a cookie cutter,cut out the cookies.Cut a hole (or any desired shape) in the center of half of the cookies using a smaller cookie cutter.Repeat to roll out all the dough.if the dough becomes sticky.wrap it and chill in freezer for 10 minutes.
  5. Using a spatula, transfer the cookies to the baking tray.Bake until firm to touch, about 12 minutes.Transfer the baking tray onto a wire rack.Loosen the cookies from the pan,let it remain in place until it cools down completely.
  6. To assemble, spread the complete solid cookies with a thin layer of 1 tsp jam. Dust the cutout cookies with icing sugar.Top the solid cookies with the cutout cookies.
How to blanch and toast almonds.
Place the almonds in a bowl and pour hot boiling water on them.Let it stand for a minute. Drain the water,remove the skin and wipe extra moisture using a paper towel. Place the almonds on a baking sheet  and toast the almonds in a preheated oven at 160 degree C for 10 minutes. Keep moving the almonds around the baking tray every two minutes to avoid burning.Do not let the almonds brown. 

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