Showing posts with label nutty. Show all posts
Showing posts with label nutty. Show all posts

7 Jan 2017


Hello everyone

Today I have a very delicious crisp chocolate cookies recipe with goodness of almonds and depthness of coffee flavour. If you are a chocolate as well as coffee lover then it is surely for you. you can have it any time without guilt as it is loaded with almond. Most intrestingly it's eggless too. Not only elders but kids too love this cookie.
You don't need any fancy equipment to prepare it. It is a wonderful gift for your loved ones.
Stepwise Recipe is given below. do try and share your experience with me.


Time: 30 mins
Yield: 25-26 medium size cookies


1 1/2 cup all purpose flour / chapatti flour
1/2 cup butter ( at room temp.)
1/2 cup ground almonds
1 tsp baking powder
1/4 cup brown sugar
1/4 cup granulated white sugar ( you can increase as per taste)
2 tsp instant coffee powder
1 tsp vanilla essence
1 tbsp freshly ground flaxseeds + 3 tbsp warm water ( leave for 10-15 mins)
1/2 cup chocolate chips


First of all preheat oven at 180°C and line a baking tray with parchment paper.

Mix almond powder, flour and baking powder well . keep aside till needed.

Take butter in a bowl and cream it. Now add coffee powder and both sugar. Again beat till mixture become creamy.
Now add flaxseed gel and again beat till well incorporated.

Add flour and just fold. Now add choco chips ( reserve some for decorating) and just mix to get nice dough. Don't over mix the dough.

Make small balls of dough and flatten like peda. Place on baking tray at 2 inch distance between each cookie.

Place some Choco chips on each flattened cookies and place the tray in refrigerator for half an hour or in freezer for 10 mins.

Now bake it in preheated oven @180°C for 12-20 mins as different oven take different time for baking. So keep an eye after 12 mins.

When its base starts getting brown , remove from oven and let it rest for 5 mins. Then transfer on a wire rack and let it cool completely before storing in an airtight container.

It will remain good at room temp for .a week ( If left) and for a month in refrigerator.

* You can add more sugar if want more sweeter cookies, as mine are mild.

* If you dont have brown sugar then replace it with white one.

* If baking for small kids then you can omit coffee powder, as some kids don't like it's flavour.

*If using strong coffee like expresso then add only 1 tsp. as it may turn cookies bitter.

So bake these divine cookies at home and surprise your loved ones. It's perfect snacks for your morning/evening tea or for kids tiffin. Enjoy whenever you want. Hope you all will love this simple yet delicious recipe and will definitely give it a try.

Do share your experience with me, as your feedback motivates me to serve more and more interesting delicacies to you. Your comments and suggestions meant a lot to me.

Happy cooking....

27 Sep 2016


Hello everyone

Today I have a very delicious yet healthy cookies recipe to share with you all. My this recipe is inspired by Nishchita Thejas's oatmeal raisin cookies with eggs. It was so delicious but I thought to give it my own twist as I generally make eggless ones and with some healthy ingredients to add on some more nutrients for my kids. That's why replaced little butter with peanut butter to give my cookies a nutty flavour and some health too. I tried four different texture of the same cookies by adjusting baking time and added some chocolate wheat flakes in my last batch of cookies to add some extra crunch. Basically these are chewy at center and crisp at edges.
My this mix and match of ingredients to main recipe turned out really delicious and for this I would like to thank nishchita for giving her recipe.
Stepwise recipe is given below. Hope you all will love and definitely give it a try.


Time: 30-40mins
Yield: 16-18 medium size cookies


1 cup instant oats
3/4 cup all purpose flour ( I used chapatti flour)
1/2 cup - 2 tsp butter, at room temperature
1 tbsp peanut butter ( completely optional, but then use whole 1/2 cup butter)
1/2 cup grated jaggery ( used grainy texture golden jaggery not sticky ones)
1/4 cup granulated sugar
1/2 tsp baking Soda
1/4 tsp salt
1/2 tsp instant coffee powder ( completely optional)
1/4 cup thick yogurt
1/2 tbsp corn syrup ( can be replaced with honey)
1 tsp vanilla essence
1/2 cup semi sweet choco chips ( you can use any)


First of all preheat your oven at 180 degree C.
Add flour, baking soda, salt and cofffee powder. Mix well and keep aside for later use.

Take butter and peanut butter in a big bowl and beat with a hand whisker or electric mixer till nice creamy. Now add grated jaggery and sugar and again whisk till fluffy. Add yogurt and again whisk till nicely incorporated.

Now add corn syrup and vanilla essence, mix well.
Add prepared flour mixture to it and mix well.

Now add oats followed by choco chips and fold to get nice lumpless sticky scoopable mixture.

Take a baking mat or baking pan lined with parchment paper. Scoop dough ( as per your choice of size preference) by icecream scoop or any spoon and place on baking sheet at reasonable distance ( as cookie will spread while baking). Now press each dough a little and give nice clean round shape with hand. 

Bake for 14- 20 minutes or till you get nice golden colour on edges of cookies.
Remove from oven and wait for 3-4 mins so that they will become easy to handle. Then transfer to wire rack and let them cool completely before storing in an air tight jar.

**Baking time will depend on your preference of texture of cookies.

* If you like chewy , then bake for 14-16 mins.
* If you love crispy crunchy , then bake for more time till you get your desired texture ( approx 18-20 mins)
* For crispier cookies, spread the dough thinner while pressing to give shape.

*** Note: The cookies will be still little soft when touched immediately after removing them from oven. They will get firm on cooling.  take care of this while baking so that not to burn them in making crisp.

** You can also freeze its dough and bake fresh cookies whenever you want.

I made four different texture from this same dough mixture :

1. Spreaded scooped dough thick and baked for 16-17 mins. It gave nice chewy and thicker cookies.

2. Spreaded scooped dough thin and baked for 15-16 mins. It gave nice crisp edges and chewy center.

3. Spreaded thin and baked for 18-20 mins. It gave overall crisp cookies.

4. Added 2 tbsp of choco wheat flakes to my final batch and spreaded as much I could. Baked for 18mins. It gave super crunchy cookies.

*** Baking time may vary oven to oven , so keep an eye on your cookies while baking.

Try whichever suits your taste buds and enjoy.

These can be stored at room temp for a week and for  a month in refrigerator. You can also freeze them to increase their self life .

These cookies are so delicious and healthy that you can munch any time to satisfy your sweet craving in a healthy way as well as for small hunger sprangs. Ideal for kids tiffin and travel snacks.
So enjoy these eggless delicious beauties as you like .  It's best accompaniment with  chilled milk .

Hope you all will love this yummy cookie recipe and will definitely going to give it a try. Do try and don't forget to share your experience with me.
Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

16 Jun 2016


Hello everyone

When we order in any vegetarian restaurant then hyderabadi mirch ka Salan is one of the most popular and most ordered side dish. The same case is with me too. I love the nutty and slight tangy flavour in its gravy. So why always depend on restaurants or hotels to relish on your favorite dish. Let's give it a try at home too. This is even more hygienic and yummier than those. Though it is made in two ways, one with stuffed fry chillies and another without stuffing. Today I am having the recipe of another way i.e. Without stuffing. But believe me in both ways you will bound to lick your fingers. It's so delicious and with minimal spices yet extremely flavourful dish. Soon will come up with stuffed version too. Till then enjoy this one.
Step wise recipe is given below, do try and let me know your experience.


Serves: 3-4
Time: 30 mins


4 fry chilies ( long and thick chilies without hotness), cut in half ( if too long)
2 medium size onions, finely chopped 
2-3 green chilies, finely chopped 
1 tsp ginger garlic paste
1/2 tsp mustard seeds
1/4 tsp asafetida ( heeng)
2-3 springs of fresh curry leaves
1/2 tsp turmeric powder 
2 tsp Kashmiri red chili powder 
1 tbsp tamarind paste
Salt to taste

For paste:

1/4 cup roasted peanuts 
1/4 cup freshly grated coconut
2 tbsp roasted sesame seeds
2 tsp coriander seeds
1/2 tsp cumin seeds
3-4 dry red chilies 


First of all dry roast coriander seeds then cumin seeds and red chilies till aromatic. Remove in a plate to cool. Now dry roast coconut till it slightly change the colour. Let it cool. Now take all the ingredients under for paste section in a grinder jar and using little water, make a smooth paste. Keep it for later use.

I used peanuts with skin if you want then can deskin it then use.

Now take some oil in a wok and add fry chilies in it. Shallow fry at medium flame , flipping in between. Cover with lid to ensure even cooking of chilies. When they become soft and having nice golden spots on it, remove on a plate and keep for later use.

Now in the same wok add some more oil, if needed, add asafetida and mustard seeds. Let it crackle then add curry leaves. Saute for a min and add chopped onions and green chilies. Saute till little golden , add ginger garlic paste and saute for 2 mins.

 Now add turmeric powder and Kashmiri red chili powder. Saute for a min then add tamarind pulp. Mix well and add prepared paste. Saute for 3-4 minutes .

 Now add required water as per your preference of gravy consistency. Add salt and let it boil. Now add fried chilies and let it simmer for 5-6 minutes. So that chilies absorb all the flavours.

Now switch of the flame. Garnish with roasted sesame seeds and grated coconut. Serve hot with roti / naan/ paratha/ poori or even with plain rice. 

It tastes heavenly with all of these accompaniments, just try whatever combo you like. 

I kept my gravy of medium consistency but if you want too thick gravy then increase ingredient's quantity in making paste.

* You can adjust tanginess in gravy according to your taste preference by increasing or decreasing tamarind pulp quantity.

Do try this easy yet super delicious nutty flavored side dish and drop down your precious comments and suggestions, they meant a lot.

Happy cooking....