Thursday, 16 April 2015

Eggless Choco Chips Cookies

These cookies are simply yumm .crunchy chewy and delish filled with goodness of choco chips .you'll love this. These are very addictive cookies which both kids and adults will enjoy. Till date i have only posted eggless cookies and always prefer eggless cookies.I was searching for a nice eggless choco chips cookies on the net and found this one to be the best .I loved the addition of buttermilk to this cookies.Do try them I'm sure you'll be hooked on to it.

1/2 cup butter softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup Buttermilk
1 tsp vanilla essence
1 1/2 cup maida/apf
1/2 tsp baking soda
1 cup choco chips ( i used white and dark)

Mix together flour,salt and baking soda and keep aside.
Cream together butter and both the sugars ,add butter milk and vanilla essence and beat till creamy.
Fold in the sifted flour and choco chips and mix well.
Refrigerate for 1 hour.
Make lemon sized balls with your hands and place on baking sheet lined with parchment
Place the cookies 2 " apart
Bake the cookies at  160 degree Celsius for 12-16 min or till they are brown at the bottom.
Remove the cookies and allow to cool on wire rack.
Cool it completely before storing in airtight containers.

Linking this to "Delectable Flavours Giveaway Event"

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Chicken Pasta in Mustard Sauce

We love pastas but now wanted to try something different than the on ewe usually do .Wanted to keep it simple without adding any cheese or cream so then just mixed in few sauces and this yummy pasta was ready in no time.The mustard sauce gave a very nice flavour to this pasta .And the tomato sauce added a nice tang as well as little sweetness to the pasta .The sauces really blended very well.And it was light compared to the cheesy creamy pastas.Do try this you will enjoy it.

2 cups pasta(i used elbow)
250 gms boneless chicken
1 tsp soy sauce
1 tsp pepper/as needed
3 tsp tomato ketchup
1 tbsp mustard sauce
1 small capsicum
1/2 cup spring onion chopped
oil 1 tbsp
salt as needed


  • Boil pasta in sufficient water with salt till Al dente
  • Chop the spring onions ,the bulb and the green .
  • Chop garlic and capsicum and keep aside
  • Boil chicken with soy sauce pepper and water till done and shred to pieces
  • Heat oil in a pan add chopped garlic and saute
  • Then add the spring onion bulb and the capsicum and saute on high flame 
  • Add the chicken and the mustard paste ,chilli sauce and the tomato sauce
  • Give it a nice stir , add the spring onion and the pasta
  • Add crushed pepper and mix ,add salt only if required
  • Toss it well and serve hot .

Linking this to "Delectable Flavours Giveaway Event "

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Wednesday, 15 April 2015

Chicken Curry in Frithad Masala

Frithad Masala is a wet ground masala with aromatic spices & coconut which is slowly dry roasted before grinding .Its a typical East Indian Masala used for making chicken ,mutton & beef curries.Authenticaly this curry use to be  made over wood fire in clay pots the &  taste is  really just  mouthwatering.I can still feel the taste & the aroma of this delicious curry.Ingredients:
1 kg Chicken 
1 tsp turmeric powder
salt to taste.

For the masala
8-10 dry kashmiri chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 cup dessicated coconut
1 tsp poppy seeds/khus khus
1 tsp sesame seeds/til
1 inch Cinnamon stick
4-5 cloves
5-6 peppercorns
1.5 inch ginger
6-8 garlic cloves.

.For the gravy
4 onions sliced
2-3 med sized tomato
sprig of Curry leaves
3-4 potatoes cut in quarters
2-3 tbsp oil

Dry roast the spices over low flame till nice & aromatic.
Roast the coconut till light brown.
In the same pan heat oil & roast the onions.
Let it cool ,then grind together with the ginger & garlic ,tomato to a fine smooth paste.
You can prepare the masala well ahead & store for later use,however I prefer it freshly ground.
Wash the Chicken well & marinate with salt & turmeric powder.
In a vessel heat oil then add the curry leaves.
Now mix in the freshly ground masala paste.
Then put the chicken & fry well till the masala coats it.
Add water,potatoes and let it come to a nice boil.
Cook till the chicken is tender & the potatoes are soft.
Check for salt ,add if needed.
Garnish with coriander leaves & serve hot with rice & some Chicken fry.

Sending this to "Delectable Flavours Giveaway Event"

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Tuesday, 14 April 2015

Banana Chikoo Milkshake

This is perfect refreshing drink for summers which is not only delicious and refreshing but healthy too .It has goodness of banana and chickoo both have so many health benefits. Just blend chickoo and banana with milk and you have a perfect refreshing drink ready in a jiffy.I prefer having milkshakes in summers rather than having heavy lunch this keeps me full and refreshed too.The best thing is you don't have to add sugar since both banana and chickoo are sweet.

1 banana
2 med  chickoo/sapota
2 cups chilled milk

Remove the skin and seeds  from chickoo
Cut banana into pieces and put it in blender with chickoo and milk
If you wish you could add sugar as per your taste ,I did not add since both chickoo and banana were sweet.
Just blend and serve chilled.

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Friday, 10 April 2015

Chicken Tandoori Biryani/Tandoori Chicken Biryani.

This was one of the few things I prepared for Easter ...I had tasted this biryani for a small party at my cousins house I loved the taste and thought of trying it at home .This is really one of the best biryani i have prepared I was happy that it came out very well and tasted better than the one we had in cousin's house.
Now this has become a family favourite and we keep making this very often .It goes well with Boondi raita or onion tomato raita .I had also prepared mutton in almond gravy and whole roasted lemon chicken along with this.It was indeed a scrumptious treat.
For the rice
1/2 kg basmati rice
2 bay leaves
2 black cardamom
1 tsp shahijeera/black cumin
4-5 green cardamom
1 inch cinnamon stick
4-5 peppercorns
1 javitiri/mace

For the Chicken tandoori
1/2 kg chicken 
2 tsp ginger garlic paste
1 tsp kashmiri chilli powder
1/4 tsp chaat masala
1 tsp garam masala powder
1 tsp lime juice
1/2 cup curds

For the Gravy
3 medium  tomatoes chopped
3 onions sliced 
chopped coriander
chopped mint leaves
3-4 green chillies chopped
1/4 cup yogurt
1 tsp chilli powder
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
oil 1.5 tbsp

Other ingredients
fried onions 1 cup
few strands of saffron
1/4 cup milk
ghee 1 tbsp

  • Soak basmati rice in water for about an hour then drain water .
  • In a vessel add enough water to cook the rice .
  • Put all the spices under rice add little salt and cook the rice till 3/4th done.
  • Drain the excess water and keep the rice ready.
  • Marinate the chicken for 1-2 hrs minimum and cook on a tava with 1 tsp oil or bake it in the oven at 200 degree Celsius for 15 min or till done  .
  • Reserve the excess marinade for the gravy
  • Heat oil in a pan add the chopped onion and saute till it turns golden brown 
  • Add the chopped tomatoes and fry till mushy
  • Then add the chopped green chillies and saute
  • Add the powdered masalas and the beaten curds
  • Add about 1/2 cup water and the excess marinade and  cook for 6-8 mins.
  • You can add the chicken pieces in the gravy and cook for 5 min till the gravy has been coated well on the chicken .I did not add the chicken to the gravy.

Assemble the biryani
  • In a thick bottomed vessel add 1 tbsp melted ghee and spread the rice layer over.
  • Put the gravy and the chopped mint leaves and coriander leaves and arrange the tandoori chicken over the gravy.
  • Crush the fried onions and sprinkle some nuts.  
  • Repeat with the remaining layer of rice and Sprinkle the remaining fried onions and nuts over.
  • Lastly pour the saffron infused milk.
  • Cover with the lid and cook on a very low heat for 15-20 min.
  • Serve hot with tandoori chicken and raita.

to give the chicken smoke flavour I have placed a piece of burning coal in a silver foil in the centre of the cooked tandoori chicken and poured few drops of oil over and immediately closed the lid for 5 min discard the coal and the foil.

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