Ingredients:
- All purpose flour - 120g
- White granulated sugar - 65g
- Light brown sugar - 140g
- Egg - 1 (room temperature)
- Unsated butter - 60g (room temperature)
- Rolled oats - 135g
- Baking soda - 3g
- Chocolate chips - 150g
- Vanilla extract - 10ml
- Salt - half tsp
- Cinnamon powder - half tsp
Method:
- In a bowl sieve the flour and baking soda, mix it with a spoon and keep it aside.
- In a separate bowl cream butter and sugar using a hand mixer, add rest of the ingredients one after the another and mix it with a hand mixer until well combined.
- At this point the dough will be sticky, use clean hands to form a dough.
- Refrigerate the cookie dough for minimum an hour before baking.
- Scoop out the cookie dough and shape them in balls, in a baking tray line the parchment paper and place the cookie balls leaving about 2 inches space between them.
- In a pre heated oven bake them at 190 degree Celsius for 8 - 10 minutes.
- After taking the cookie tray out of the oven, let it rest for 10 - 15 minutes before serving.
Lets unwrap a wrap!!
Take boneless chicken and cook it with the following ingredients,
Ginger garlic paste
Salt
Red chili powder
Paprika powder
lemon juice
Once cooked, saute it with little oil for 5 minutes
Take a tortilla wrap / roti , spread some cheese , arrange the chicken pieces and layer the below ingredients one by one.
Lettuce - roughly chopped
Tomato - de seeded and cut length wise
Onion Sliced
Jalapenos
Tomato ketchup
Chili sauce (optional)
Mayonnaise
Bell pepper - cut lengthwise
Pepper powder
Roll the wrap firmly and its ready to relish!
This is my quick version of our very own desi coconut ladoos.
Ingredients:
- Desiccated coconut - 3 cups
- sweetened condensed milk - 1 cup
- Cardamom powder - half tsp
- Almonds and cashews - 1 cup
- Raisins - 2 tbsp
- Ghee - 1 tbsp
Method:
- Chop and roast the nuts in medium to low flame for 5 minutes.
- In a heavy bottom pan add ghee and 2 n half cups of desiccated coconut and saute this on low flame for 5 minutes.
- Add milkmaid,cardamom powder, roasted nuts, raisins and fold this mixture well using a spatula.
- Keep stirring this on low flame until the mixture leaves the side of the pan.
- Turn off the flame n keep stirring for another 2 minutes.
- Once the mixture cools down, apply ghee on your hands scoop out the mixture with a spoon and give a nice round shape to it.
- Roll these ladoos in the remaining desiccated coconut and serve.
Note:
The sweetness a be adjusted by adding more or less condensed milk.
Quesadilla is basically a Mexican dish to which i gave a little desi touch to suit our taste buds.
Ingredients:
- Tortilla wraps / Rotis
- Boneless chicken - 500gms (finely chopped or shredded)
- Ginger and garlic paste - 1 tsp
- Papkrika powder - 1 tsp
- Red chili pwdr - 1 tsp
- Cumin powder - 1 tsp
- Oregano - 1 tbsp
- Toamto paste - 1 tsp
- Tomato ketchup - 2tbsp
- Onions - finely chopped
- Capsicum - finely chopped
- Corn - half a cup
- Cheddar/ Mozerella cheese
- Mayonese - optional
- Salt
- Oil - 1 tbsp
Method:
- In a cooking pot heat oil, add chicken and salt,mix well.Cover and cook this for 5 minutes on medium flame.
- Add ginger garlic paste and the powders mentioned above, mix well.
- After 5 minutes add oregano, tomato paste and ketchup. Cook this on high flame until the water has almost evaporated.
- By now the chicken must be cooked, if not continue cooking until its done.
- Lower the flame and add onion, capsicum, corn and cheese , give it a good mix.
- Cover the pot and cook on simmer for 2 - 3 minutes or until the cheese has melted.
- Heat tawa and just warm up the ready made wraps for a minute.
- If you are using rotis , after rolling the rotis just half cook them on the tawa and keep it aside.
- Lay the wrap on a flat surface, fill half the wrap/roti with the chicken filling and spread some mayonese on top of it and fold the wrap/roti.
- On a hot tawa add butter and place the quesadilla and cook this on medium flame until you see the nice golden color.
- while coking the quesadilla press the top with a spatula. Flip it carefully and repeat the same.
Cheesy hot quesadilla's are ready.
You can also toast the tortillas in a sandwich maker.
Just tossed some lettuce, tomatoes,red pepper,olives, salt and pepper powder . My quick salad is ready to go.
A healthy and filling green salad.
Ingredients:
Lettuce
Baby spinach
Green olives
Avacado
Cucumber
Onion
Salt
Pepper powder
Olive oil
In a mixing bowl toss all the above ingredients, give it a good mix and enjoy!
My family loves this soup, especially my little one..the best feeling in the world is when your kids ask for more :)
Ingredients:
- Mutton soup bones - 500 gms
- Mutton shoulder curry pieces - 2 - 3
- Onion - 2 medium sized
- Tomatoes - 3 medium sized
- Mint leaves - 1 small cup
- Coriander leaves - half a cup
- Ginger garlic paste - 1 tbsp
- Turmeric powder - half tsp
- Garam masala powder - half tsp
- Coriander powder - 1 tsp
- Cumin powder - half tsp
- Red chili powder - half tsp
- Black pepper powder - 1 tsp
- Ghee - 1 tbsp
- Oil - 1 tbsp
- Salt to taste
Method:
- Heat oil in a pressure cooker, add sliced onions and fry until golden in color, now add ginger garlic paste and mint leaves and saute for 2 minutes.
- Add finely chopped tomatoes, salt, little coriander and all the powders, mix well.
- Now cover the cooker with a plate and cook this on low flame for 5 minutes, once the oil separates from the masala, add the mutton and fry this in the masala for 2 minutes.
- Add two big glasses of water and close the pressure cooker until 7 to 8 whistles.
- The water added should be reduced to less than half the quantity.
- Now take the strainer and separate the soup from the mutton.
- Take out the mutton shoulder curry pieces, shred them and add it in the soup along with little chopped coriander.
- Hot mutton soup is ready to sluurppp.... :)
Note:
While making this soup for kids you can skip red chili powder and use only black pepper powder as per your preference.
