As per the legend, the creation of chocolate chip cookies was a complete accident. One day while making cookies, Ruth Graves Wakefield ( inventor of the Toll House brand of chocolate chip cookies) realized she was out of an ingredient for the recipe she was using. She had run out of baker’s chocolate, so she substituted it with a semisweet chocolate bar from Nestle. However, unlike the baker’s chocolate, the chopped up chocolate bar did not melt and mix into the batter like Ruth thought it would. The small pieces of chocolate only softened and the chocolate chip cookie was born.
What a yummy accident! 🙂
Here’s a recipe for Chocolate Chip Cookie from A’s Chocolate Factory, run by a young and talented Ann Benjamin in the city of Kochi.
All purpose flour (Maida) – 1 and half cups
Unsalted butter – 100 gms (melted)
Caster sugar – 1/2 cup
Dark brown sugar– 1/2 cup
Egg – 1
Vanilla extract – 1 teaspoon (tsp)
Baking soda – 1/2 teaspoon
Salt – a pinch
Chocolate chips – 1 cup
Cornflakes (crushed)- 1 cup
Rolled oats -1 cup
Combine maida, baking soda and salt well. Keep aside.
Preheat oven at 150 degrees for 10 mins.
Line the tray with parchment paper.
Add both the sugars to the butter. Whisk it until the mixture is thick.
Add in the egg and vanilla essence. Whisk it again for about a minute.
Add in the dry ingredients.
Form a dough using hands and then add the chocolate chips,cornflakes and rolled oats.
Make equal sized balls and gently press the top while placing on the baking tray
Garbanzo beans aka kabula chana aka chole are a very versatile protein, with which we can experiment a lot. From salads, to soups to chilis we have seen chole in various avataars. Rishi & Suchi, the charming couple, went one step ahead and combined yet another versatile ingredient – chicken, with chana to make our indigenous Murgh chole ! Here’s the recipe…
Chicken pieces- ¼ kg – Cut into pieces
Chickpeas (Kabuli Chana) / garbanzo beans*- 1 can
Onions – 2 medium sized (sliced)
Tomato – 2 medium sized
Ginger – 1 inch piece (sliced)
Ginger-garlic paste – 1 tsp
Green chili – 1 no (sliced)
Cilantro/coriander leaves -1/4 cup chopped
Yoghurt / plain curd – 1 tbsp
Cloves – 10 nos
Cardamom – 2 nos
Peppercorns – 12 nos
Cinnamon sticks – one inch stick
Bay leaves – 2 nos
Star anise – 2 petals
Jeera/cumin seeds -1 tsp
Fennel seeds – 1 tsp
Coriander seeds-1 tbsp
Turmeric powder -1/4 tsp
Red chili powder -1 tsp
Heeng / Asafoetida -1/2 tsp
Punjabi chole masala (ready made)- 2 tsp
Ghee (clarified butter)- 1 tbsp
Cooking oil -2 tbsp
Salt to taste
*Nos means numbers
Marinate chicken with yoghurt,2 pinches of turmeric powder, ginger-garlic paste and salt. Cover and keep aside for atleast 15 minutes.
Heat ghee in a frying pan. Add 5 cloves,6 peppercorns, 1 bay leaf, 1 cinnamon stick, 2 cardamom pods and the star anise petals. When these spices become dark add half the quantity of sliced onions and all ginger.
Saute till onions become slightly brown. Add the cumin seeds, fennel seeds and the coriander seeds and mix well.
Remove from heat and allow to cool. When this mix cools down, add the remaining turmeric powder, red chili powder and grind to a fine paste.
Heat 2 tbsp of oil in a vessel. Add the remaining whole spices. When they become dark add the green chili, heeng and remaining onions.
When onions become translucent, add the tomatoes. Cover and cook on medium flame for a couple of minutes.
Add the ground masala, chole masala. Mix well. Add the marinated chicken and cook on medium flame.
Add the chole(cooked). Cover and cook.
*If you have the dried chole / garbanzo beans. Then soak them for 2-3 hrs before pressure cooking them.
** Adjust the level of chole masala in your murgh chole based on how spicy you want your dish to be
A steak refers to a cut of meat that is actually cut perpendicular to the fibers of the muscle. There are a number of ways of preparing a steak. It can be grilled, pan fried, broiled, baked, cooked in sauce and the like. If applied without any specification then it refers to beefsteak.
The more tender the cuts of a beef are, the more easily are they cooked. The levels of cooking a steak vary from the dish that you are preparing with it. It however can range from very rare, rare, medium, medium well done or well done. Unlike other meats, beef do not require to be cooked through.
The reason for steakhouses dotting every town in America is that most of us cannot resist our taste buds from dancing to the calls of a juicy and perfectly cooked steak. Based on what you are looking for and how much you exactly want to pay depends what cut of steak you chose. Let us explain this in details:
• Flank steak has a killer flavor. This however is tough and needs to be cooked and sliced properly.
• It should not surprise you if we say that tenderloin is true to the “tender” label! However, this is expensive and can be a little insipid
• Rib eyes are a great steak for grilling as they have a lot of fat marbled around and they are very tender as well.
• A T-bone or Porterhouse has got tenderloin on one side of the bone and a strip steak on the other.
• A sirloin steak is large but is thin and lean like a flank steak.
Steaks are a great choice for any kind of occasion. In fact preparing a steak for dinner or lunch does not call for any occasion. There need not be a particular reason for your cooking a deliciou dish with steaks. You can cook for friends, family or for yourself. Let us have a look at one such recipe that does not require an occasion to be prepared.
Sirloin steak with chunky chips
Ingredients for the chips
• 3 large potatoes
• Vegetable oil for deep frying and brushing the steaks.
Ingredients for the steaks
• Sirloin steaks that need to be removed from the fridge around 15 minutes before cooking.
• Salt and freshly ground black pepper.
Ingredients for serving
• Grilled tomatoes
• For the chips, you need to peel the potatoes and cut into square chips. These cuts can be about 7cm long. You must ensure that the chips are more or less of the same size so that they are evenly cooked. You need to rinse the chips in cold water as this removes the excess starch. Then you must dry them thoroughly with kitchen towels.
• The next step is to fill a deep-fat fryer pan two-thirds full with vegetable oil. The oil is to be heated to 140C-160C/285F-300F.
• Now, the chips can be placed in the hot oil and cooked until just cooked through. You can after a certain time turn the heat up slightly to increase the temperature of the oil to 160-180C/320-355F.
• The next step is to heat a ridged grill pan until hot. This is done for the steak. You require brushing the steaks with some of the vegetable oil. Seasoning is required on both sides with salt and freshly ground black pepper.
• Now you can place the steaks on the hot grill pan. With the passage of a few minutes, turn the steaks 90 degrees in the pan. This gives the diamond-patterned grill marks.
• You can continue the process by turning the steaks over and repeat on the other side until they are cooked to your liking. For rare steaks, you can brown them on both sides as described and cook for an additional minute. For medium rare you can cook for an additional 2-3 minutes or 4-5 minutes for well done. The exact cooking times however depend on the thickness of the steaks.
• The next step is to remove the steaks from the pan allowing them to rest while you cook the chips for a second time.
• Cook the chips in the oil and fry for 2-3 minutes or until crisp and golden. Remove from the hot oil with the help of a slotted spoon and drain on kitchen paper.
• You can now serve the steaks and chips with tomatoes that are grilled and mustard on the side.
This recipe is a major hit among steaks lovers all across the world. When served with lots of beer, you will feel your taste buds getting stirred like never before.
Cal who is a traveler, chicken-lover, cook, poet, philosopher etc all bundled up in one, shares one of his chicken recipes and this one to suit the taste palates of his local friends in Munich.
Cal says – “Don’t even know what to call this recipe but probably the first time I cooked chicken without one single Indian spice and without one single chilli. It turned out to be bloody damn good so wanna share it.”
so here goes the funnily presented yummy Cal’s no-spice chicken recipe! 🙂
Boil together 1 large white onion (cut into halves), 10 cashews, 10 almonds, 20 raisins for about 5 minutes
1 bunch of mint–separate the leaves…
1 bunch of coriander — separate the leaves
1 large tomato
Put all the above in a blender and make a fine paste (if you need to add water, add a few spoons of water in which you boiled onion, cashews etc)
Heat a wide pan, and add some oil. I added about half a spoon of ginger garlic paste–not sure how much difference it made but it probably added some flavor
Add the above paste and let it cook for about 5 minutes. Keep stirring regularly
Add half a cup of cream and continue to cook for another 5 minutes on medium. Add salt according to your taste
At this point you can add 300g chicken ( I made with chicken) and cook them all together until the sauce and meat are fully cooked. You know it is done when oil begins to separate from the sauce
If you are a vegetarian, I have a feeling it goes well with baby potatoes (I am not saying this just because I think baby potatoes and baby monkeys are the cutest things in the world)
So try it and let me know
oh, forgot, eat with basmati rice but am sure goes well with naan also
This is a guest post by Jenny Smith who is in awe of Indian cuisine. He shares his favorite recipe for Lobster here. Jenny says…
Have you ever sniffed the rich aura of Indian spices? A sniff of the Indian kitchen really makes the difference. I have always had the taste for sumptuous Indian cuisines and no doubt they make me hopelessly fall for them, every time my tongue is blessed enough to taste the richness of continental flavors. I have lived long in abroad and have come to India after several years. From the day I have landed here I am just loving the food offered by Indian kitchens. The dishes compliment the culture-rich nation which stands tall amongst others in contemporary times.
I feel lucky to have tasted juicy lobsters picked from the Indian Ocean served generously with spicy spreads at home; my Mom is a great cook and I love to savour her pricey culinary touch. Recently my taste-buds were given a choice to experience lobsters and meat and I deliberately chose lobsters over meat because I have a certain fetish over these cooked sea-creatures. I lost control and ate a whole lot of Red lobster Masala. Goodness!! it was heavenly and I would love you to try it at home.
Here is all you need:
• Whole lobster, 2
• Ginger and garlic paste, 2 tablespoon
• Onion 2 (minced uniformly)
• Green chillies, 3
• Tomatoes, 2 (chopped finely)
• Powdered turmeric, ½ tsp
• Cilantro, handful
• Mustard seeds, 14 tsp
• Chilli powder, 2 tsp
• Oil, 2-3 tablespoon
• Salt (for taste)
Boil the lobster in salt water for 2-3 minutes with turmeric powder
Either slice the lobster or slit the tail of it for the masala to seep entirely inside
Add oil in a skillet and heat it till the oil becomes smoking hot and then sear the boiled lobster onto it
Keep the lobster aside and add some more oil in the pan
Splutter mustard seeds and sauté onions until they turn golden brown
Fry the ginger and garlic blend and add in tomatoes
Immediately add turmeric, chilli powder and salt
Cook it for five minutes until a great blend is formed
Add in chopped cilantro and the fried lobster
Toss in everything for around 1-2 minutes
Add in some water to make the gravy
Garnish masala lobster with cilantro and some green chillies split finely
This is a guest post by Shweta Arora. Shweta is an entrepreneur running noir desire- Designer Boutique in Melbourne, Australia. With work taking most of her time she indulges in easy and fast albeit healthy cooking… here’s a quick pizza recipe for you by her…
Take a base of multigrain or wholemeal bread thins or a wholemeal Lebanese pita bread
Layer it with Basil Pesto sauce tomato base pizza sauce
Take your favorite toppings like Cherry tomatoes, onion, capsicum, mushroom
Sprinkle fetta cheese (or goat cheese)
Sprinkle coarse pepper and some Olive oil (I avoid Salt!)
Toast it in the oven for 10- 15 mins at high heat till base is crispy
Garnish with lettuce or Spinach leaves
Your guilt-free healthy pizza is ready to eat!! 🙂
*In non-Veg options..ppl can try with Seafood like Prawns etc.
The beauty of this recipe is that it can be had anytime during the day…a healthy lunch / healthy dinner or a healthy snack..Thanks Shweta for sharing this quick and healthy recipe!
After healthy snack recipe that was shared by Pooja this is yet another recipe using leftover chappatis shared by Suchi Ravindran Menon, a traveler and foodie by heart & soul!
Leftover Chappatis -3 to 5
Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin(Jeera) – 1/2 tsp
Asafoetida(heeng) – a pinch
Split Black Dal (Urad dal) – 1 tsp
Turmeric powder – 1/2 tsp
Red Chili powder – 1 tsp
Salt to taste
Onion – 1 no. big (finely chopped)
Curry leaves – 4-5 leaves
Whole dry red chillies – 2-3 nos
Green chillies – 1-2 nos
Coconut – 1/2 cup
Lemon juice – to sprinkle
Coriander leaves – 2 tbsp
Sugar if needed
Cut chappatis into small pieces, not fine chopped. If the chappatis are very hard since its leftover, you can microwave it for 10-20 seconds and it will become semi-soft. (If you don’t have a microwave, sprinkle water while cooking the pieces and cover the pan)
Heat oil in a kadai (a small wok) and add mustard seeds. When mustard starts popping, add cumin,urad daal, curry leaves, green chillies and asafoetida. Saute for few seconds and add whole red chillies, onion, turmeric and red chilli powder. Fry till onions turn pink
Add chappati pieces, salt and sugar if needed. Keep frying till the chappatis are coated with the masala and the pieces are slightly crispy.
Make sure you don’t over fry it, it might become hard. After its done add Lemon juice and turn off the burner