Wednesday, June 6, 2018

Classic Chocolate Chip Cookies


Arjun's summer holidays are almost coming to an end and I have to admit,I am gonna miss having him around all through the day.I do crib about clutter all around and tripping and falling on toys at any given point of time or answering about 100 questions a minute,so on and so forth.But the fact is,he is bored.He wants to meet his friends and do 'activities' with his teachers and play in the swing and slide in his school.


I was pleasantly surprised when one day while watching Peppa Pig,he asked me to make some Chocolate chip cookies because Mummy pig was making some for Peppa and George.How could I say no to such a request,in fact I was yearning for the day he starts asking me to bake stuff for him :)


So I have made a couple of Chocolate chip cookies before.But when do we ever stop searching for 'the best recipe'.I made this one a while back and I have to say,this one is 'my best version'.Perfect texture,even better looks and tastes absolutely delicious.I hope you give it a try too!


Classic Chocolate Chip Cookies
Recipe courtesy - Oh Yum by Anna Olson


Ingredients

Butter - 100gms /1/2 cup [I used Amul salted butter]
Sugar - 1/2 cup
Brown sugar - 1/2 cup
Egg - 1
Vanilla extract - 1 tsp
Instant Coffee powder - 1/2 tsp [optional]
Flour - 1 1/4 cup
Cornflour - 1 tbsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Chocolate chips - 1 cup [ I used equal amount of chocolate chunks - half milk and half dark chocolate]

Method

In a large bowl add butter and beat for a minute.
Mix in sugar and brown sugar and beat well for 2-3 minutes or until creamy.
Add in the egg,vanilla and coffee powder and beat well.
Sift[or stir] together flour,cornflour,baking soda and salt.Mix into the creamed mixture and beat well.
Add the chocolate chunks and give a final mix.
Use a tbsp to measure out the cookies and place them on a greased tray[I got around 30 medium sized cookies with this measure].
Refrigerate the cookies for at least an hour.
Preheat oven to 175C.Place the cookies on a greased tray with at least a 2 inch gap on all sides.
Bake for 15-18 minutes.The cookies should be browned at the edges and soft in the middle.Cool the cookies on the baking tray.

Step by Step Method

In a large bowl add butter and beat for a minute.
Mix in sugar and brown sugar and beat well for 2-3 minutes 
or until creamy.
Add in the egg,vanilla and coffee powder and beat well.
Sift[or stir] together flour,cornflour,baking soda and salt.
Mix into the creamed mixture and 
beat well.
Add the chocolate chunks and 
give a final mix.
Use a tbsp to measure out the cookies and place them on a greased tray[I got around 30 medium sized cookies with this measure].
Refrigerate the cookies for at least an hour.
Preheat oven to 175C.
Place the cookies on a greased tray with at least a 2 inch gap on all sides.
Bake for 15-18 minutes.
The cookies should be browned at the edges and soft in the middle.Cool the cookies on the baking tray.


Tuesday, January 16, 2018

Kadala Curry for Puttu | Simple Kadala Curry without Coconut

When Puttu makes an appearance,how can Kadala curry fall behind:).I have a couple of Kadala curry recipes here but this one is a bit different as in,it is not the so called 'authentic' way of preparing the same.I was so used to having Brown Kadala curry with Puttu that I was slightly amused when Ajay's mom prepared this curry.She makes this recipe for mainly two reasons,one Kabuli channa cooks quickly and two,this one is much lighter on the stomach as it does not have coconut.It pairs up beautifully with Puttu.
You can of course substitute this with brown channa if that's what you prefer.When I posted a picture of this curry on Instagram,someone commented that Puttu would taste great with Brown kadala curry and not this one.Every one's taste palette is different from one another right?What tastes delicious for one may not be the same for someone else.Anyway,I would taste something first before deciding if it is delicious to me or not!Authentic or otherwise.

So without any further ado,let's see how to prepare this super simple but equally delicious kadala curry which tastes awesome with Puttu.

Kadala Curry for Puttu | Simple Kadala Curry without Coconut

Ingredients

White Channa/Kabuli Channa - 1 cup,washed and soaked for 10 hours
Onion - 1 small,chopped
Potato - 1 medium,chopped
Salt to taste

Coconut oil(or any oil of your choice)- 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Shallots/Pearl onions - 1/2 cup,chopped(you could use regular onions too)
Red chilly powder - 1 tsp
Coriander powder - 1 1/2 tsp
Haldi - 1/4 tsp
Tomato - 1/2 of 1 medium tomato,chopped
Coriander leaves - 1/4 cup,chopped
Garam masala - 1/4 tsp(optional)

Method

In a pressure cooker,add the soaked and drained channa.Add enough water,salt to taste and mix in onion and potato.
Pressure cook for 20 minutes or until well cooked.Slightly mash the potatoes and a small portion of the cooked channa-this would make the gravy a bit thick.
In a kadai add oil and splutter mustard seeds.Add curry leaves and onions and saute for a few minutes.
Once the onions turn light brown add in the spice powders.Saute on low flame till the raw smell of the powders leave.
Add the tomatoes and mix well.Add a bit of the cooked channa water and cover and cook till the tomatoes turn pulpy.
Now add the cooked channa and mix well.Once the curry starts boiling,simmer and coo for 10-15 minutes.
Add coriander leaves and garam masala and switch off the flame.
Serve hot with Puttu.

Step by step Pictorial

In a pressure cooker,add the soaked and drained channa.Add enough water,salt to taste and mix in onion and potato.
Pressure cook for 20 minutes or until well cooked.
Slightly mash the potatoes and a small portion of the cooked channa-this would make the gravy a bit thick.
In a kadai add oil and splutter mustard seeds.
Add curry leaves and 
onions and saute for a few minutes.
Once the onions turn light brown add in the spice powders.Saute on low flame till the raw smell of the powders leave.
Add the tomatoes and mix well.
Add a bit of the cooked channa water and cover and cook 
till the tomatoes turn pulpy.
Now add the cooked channa and mix well.Once the curry starts boiling,simmer and cook for 10-15 minutes.
Add coriander leaves and 
garam masala and switch off the flame.
Serve hot with Puttu.

Tuesday, January 9, 2018

Whole Wheat Puttu | Gothambu Puttu

Happy New Year everyone! Hope all of you had a lovely start to the year and may this year bring us joy,happiness and prosperity!
If you've been reading my blog for a while or if you've been following me on Instagram you'd know that we love Puttu.It's been our Sunday breakfast since years and we absolutely love it.I mean,if waking up on a Sunday morning and getting the breakfast ready on the table when all I want to do is cuddle up under the blanket,doesn't declare my love for Puttu,I don't know what else would!!

Making Puttu did not come easy to me though.I've seen my amma make it and it didn't look complicated at all.But I have had my struggles.Sometimes the mix turns out dry and sometimes doughy.Sometimes soft and crumbly and other times hard as a rock.So it didn't come as a surprise to me when many commented on my Instagram pic of Puttu saying that it doesn't not come out right for them.So even though I'm posting the recipe for Gothambu Puttu here,the technique remains the same for any Puttu.
So here goes.The basic technique when you make puttu is moistening the flour so that no dry flour remains but at the same time you do not need too much water because that would make the flour lumpy and you'll end up with hard puttu.Though I had absolutely no issues while doing this with rice flour,I couldn't get the same results with the whole wheat puttu/gothambu puttu.

I came across this lovely fool-proof method here which makes the process so much easier,for rice as well as the wheat flour.All you need is a mixie jar :)I'll explain the process in step by step pictures.

Whole Wheat Puttu | Gothambu Puttu

Ingredients

Whole wheat flour /Atta -1/2 cup {plus 1-2 tbsp}
Salt to taste
Water - 1/4 cup*
Grated coconut - 1/2 cup

Method

Add atta and salt into a bowl and mix well.
Add water,one tablespoon at a time and keep mixing.You need to moisten the flour and make sure no dry flour remains.It may form lumps and it may even come together as one big ball of dough.Do not worry.
When there is no more dry flour,transfer the entire flour mix into your mixie jar-preferably the chutney jar.
Using the pulse mode in your mixie,pulse the mix for 1 second.
Open the mixie jar and add 1 tbsp of dry atta.Pulse for one more second.Do not keep pulsing or else it may start forming a dough.
If you still feel the mix is lumpy,add some more dry atta and pulse.
The trick here really,is to moisten the flour as much as possible and then by using the dry flour,bringing it back to puttu flour consistency.Use the pulse mode at 1 second intervals only.
Feel it with your fingers,you need a soft sand consistency.
Remove it to a bowl and add a tbsp of grated coconut.Mix well.
For making the puttu- add water to a pressure cooker and fill your puttu mould with grated coconut and puttu flour.{begin and end with grated coconut}
Place the puttu mould into the cooker nozzle and steam for 5-7 minutes.
Serve hot with Kadala curry.

Step by Step Pictorial

Add atta and salt into a bowl and mix well.
Add water,one tablespoon at a time and keep mixing.You need to moisten the flour and make sure no dry flour remains.It may form lumps and it may even come together as one big ball of dough.Do not worry.
When there is no more dry flour,transfer the entire flour mix into your mixie jar-preferably the chutney jar.
Using the pulse mode in your mixie,pulse the mix for 1 second.
Open the mixie jar and add 1 tbsp of dry atta.Pulse for one more second.
Do not keep pulsing or else it may start forming a dough.
If you still feel the mix is lumpy,add some more dry atta and pulse.
The trick here really,is to moisten the flour as much as possible and then by using the dry flour,bringing it back to puttu flour consistency.Use the pulse mode at 1 second intervals only.
Feel it with your fingers,you need a soft sand consistency.
Remove it to a bowl and add a tbsp of grated coconut.Mix well.
For making the puttu- add water to a pressure cooker and fill your puttu mould with grated coconut and puttu flour.
{begin and end with grated coconut}
Place the puttu mould into the cooker nozzle and steam for 5-7 minutes.
Serve hot with Kadala curry.
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