Baked Donuts / Doughnuts (No-Knead)

Who doesn't love donuts?  We all do, right? 

I love baked donuts more than the fried ones.... I know, fried ones tastes more yummy than the baked ones. 

But iam a person who try to avoid or lessen the use of unhealthy stuffs in my cooking or baking. Somethings cannot be changed to get the required result, but some ingredients or method can be changed. Thats how i ended up baking donuts....

This is not the first time iam attempting to bake donuts....No....I tried many times and was not at all satisfied with the texture or taste of the end product. But, this one is just right...A sure keeper in my recipe book. So, here iam sharing this with all my friends out here.

The main attraction of this recipe is that, no workout needed for your hand muscles, to make these yummy ones... In short.......No kneading required. Just mix and let the yeast do its work......  Isnt it a relief? 

Do try it out and let me know... 


Ingredients

Maida 3 ¾ cups (575g)  
Dried yeast (active or fast action) 2 tsp
Salt  1 tsp 
Milk (warmed) ¾ cup (200ml)  
Butter (melted ) ¾ cup (170g) 
Eggs 4 (room temperature)
Honey ¼ cup ( 80g) 
Vanilla extract 1 tsp 



Method

1. In a large bowl add maida, yeast and salt. Mix well together. (Dont put salt on top of the yeast)
2. In a separate bowl, whisk together milk, eggs, honey, melted butter and vanilla extract.
3. Mix the wet into the dry with a spatula until you get a wet loose dough. Cover tightly with cling film and lay a towel over the top. That’s it, no machine needed!! You may have some lumps in the dough but don’t worry, they will disappear. 
4. Leave it at a warm place and let it rise for 2-3 hours. 
5. Once doubled in size, place the dough in the fridge overnight, roughly for 12 hours. The dough will be loose but will firm up when chilled. Don’t try to knead after 3 hours, it needs to be chilled 
overnight. 
6. Next day, to form your Donuts: On a floured surface, roll out your dough to ¼ of an inch thick. Using a round cutter cut out round pieces of dough. To cut the hole in the middle , use a smaller sized cutter. Even the small rounds also can be baked as such.
7. Place them on a baking tray lined with butter paper.  
8. Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready, because they will puff up.
9. Gently brush the donuts with melted butter.
10. Bake at 190 degree celcius for 15 minutes. Keep a close eye on them, so they don’t get too brown. 
11. Once out of the oven, dip them in the glazes. Do this straight away, because it soaks into the warm donut and creates a lovely crisp glaze. 
12. Enjoy them fresh.

Note:

1.The dough can be kept for 3 days in the fridge.


Vanilla Glaze

Ingredients

Powdered sugar 1 ½ cup (187g) 
Milk 2-3 tbsp 
Vanilla extract 1 ½ tsp

Method

1. In a medium bowl, whisk together all ingredients.
2. Whisk until silky and smooth. 
3. If you want it thinner add a little more milk
4. Store the icing at room temperature in an airtight container for 2 weeks. 

For Chocolate Glaze, add 4 tbsp unsweetened cocoa powder, along with the other ingredients mentioned for the vanilla glaze.

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S'mores Cookies

A s'more is a traditional night time campfire treat popular in the United States and Canada, consisting of a fire roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker. (Wikipedia)


My elder daughter is a big fan of marshmallows and she was telling me to bake s'mores cookies for a very long time. Searched in net and saw that there are many ways to bake them. The traditional one is much different from the ones people bake.

Couldn't get hold of graham crackers, which is to be used in these cookies. But, it didn't stop me from trying these cookies. Tried baking them with easily available ingredients.... So, these are the ones which I baked for her. Do try out and enjoy!!!

Ingredients

1-1/3 cups All Purpose Flour/Maida
1-1/4 cup Crushed Graham Crackers (I used digestive biscuits)
1/2 tsp Salt
1/2 tsp Baking Soda
1 Egg
1 tsp Vanilla Extract
1/2 cup Unsalted Butter (softened at room temperature)
1/3 cup Granulated Sugar
1/3 cup Brown Sugar
1/4 cup Grated Chocolate (optional )
Marshmallows
Chocolate (cut into little squares)


Method

• In a bowl, mix together the flour, grated chocolate, salt, baking soda and biscuits. Keep this aside.
• Using an electric hand mixer or stand mixer, cream together the butter with both kinds of sugar, add the egg and vanilla and mix until combined. 
• Add the dry ingredients and mix until your dough has come together.
• Preheat your oven at 180 degree Celsius.
• Take small portions of the dough, roll it between your palms and flatten it a bit. Place them on a baking tray, lined with baking paper.
• Bake them for about 5 to 7 minutes or until lightly golden brown around the edges, remove from the oven.
• Place a small piece of chocolate on top of each cookie, followed by a small piece of marshmallow and pop them in the oven, just for about a minute or until the marshmallows start to lightly brown.
• Remove from the oven and immediately top them with another little piece of chocolate. Allow to cool slightly, before removing from the tray.
• Serve and Enjoy!!!

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Chilli Potato Cakes

An easy and tasty snack with a simple yummy dip. Nothing more to tell about this simple snack. Try it out and you will know :)

Ingredients

 

4 nos Potato

1 Egg yolk

3 tbsp Coriander leaves

4 Spring Onion Bulbs (finely chopped)

3 – 4 Green chilli (finely chopped)

1 tsp Lemon Zest

100 gm Dry Bread Crumbs

2 tbsp Oil

Salt to taste

3 tbsp Mayonnaise

1 tbsp Black pepper powder

1 tbsp Mixed herbs

 

 

Method

 

• Boil potatoes in a cooker till one whistle (takes 5 minutes). After one whistle, keep it on low flame and let it whistle for 3 times.
• Later, switch off the flame and when all the steam escapes from the pressure cooker, take off the lid.
• Transfer the potatoes onto a plate and let it cool down completely. Peel off the skin and mash the potatoes.
• In a bowl, put egg yolk, coriander leaves, spring onion bulbs, green chilli, lemon zest and salt. Mix well till everything is nicely combined.
• Add the mashed potatoes and combine well. Spread the bread crumbs in a plate and keep aside.
• Take small portion of the potato mixture, roll them between your palms and place them on the bread crumbs. Coat the potato cakes firmly with the bread crumbs and keep them aside.
• Heat oil in a fry pan. Place the potato cakes gently in the medium hot oil. After 1 minute, turn the other side and let it cook for another 1 minute. When both sides turn golden brown colour, transfer them onto a tissue paper.
• Serve the Chilli Potato Cakes hot with the Mayonnaise Herb Dip and Enjoy!!!

For the Mayonnaise dip: In a bowl, put mayonnaise, black pepper powder and mixed herbs. Mix well.

 

 

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Whole Wheat Fruit and Nut Cookies

These cookies are healthy and yummy. Loads of nuts, dry fruits are added to it and moreover, it is made with whole wheat flour. Flax seed added to this recipe makes it even more nutritious and healthy. A perfect snack box goody for your kids.

It has a rustic look, with crispy texture. It remains fresh for days, if kept in an airtight container and moreover, if anything is left :) Try it out and let me know.

My kids are a big fan of these cookies that by now, I have made them two times and each time, it lasted only for a day. I could hear my kitchen cupboard open and close when I was not around....when asked, they would say... "Amma, only one" :) Kids are kids... Didn't stop them for the first time.... "sshhh....don't tell them that it is healthy" ;)

Recipe Source : Full scoops

Ingredients

3/4 cup Whole Wheat flour
1/2 cup Oats
1/4 cup Flax seed powder
1 tsp Baking soda
1/4 tsp Salt
1/4 cup Oil
1/3 cup Sugar (add upto 2/3 cup as per your taste)
1 Egg
1 tsp Vanilla extract
1 cup Dry fruits and Nuts (chopped)
1/2 cup Choco chips (optional)

 
Method

• Dry roast oats and keep this aside.
• In a bowl, mix whole wheat flour, flax seed powder, oats, baking soda, salt, choco chips and chopped nuts and dry fruits.
• In another bowl, beat sugar, oil, egg and vanilla extract till everything is nicely incorporated and sugar is completely dissolved.
• Add the dry ingredients into the bowl and mix well using a wooden spoon.
• Preheat the oven at 180 degree Celsius.
• Take small quantities of the dough and make balls of it. Flatten a bit and place them on a baking tray lined with butter paper.
• Place the baking tray in the preheated oven for 15 - 20 minutes till they are done.
• Once done, take out from the oven and let it cool on the tray for about 10 minutes.
• Later, transfer them onto an airtight container for later servings and Enjoy!!!

Note:

1. I added 1/3 cup of sugar and was satisfied with the sweetness as the raisins added in it gave that extra sweetness. If u have a sweet tooth, add bit more of sugar.
2. I added only about 1 tbsp. of choco chips. I felt, you can totally omit it if you don't have them in hand or don't like them in these cookies.
3. Don't powder the roasted oats. It totally gives a different texture when they are added just like that.
4. I added dry fruits like black raisins, green raisins and nuts like almond, cashew nuts. You can add any dry fruits and nuts you have at your home like cherries, dates, prunes, walnuts etc. Feel free to make these cookies more healthier.

 



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Cherry Coconut Muffins (No Sugar)

The name says it all.... its a muffin with cherries and coconut flavoured.

You might be thinking... how come muffins are not in a cup cake liner. It so happened that I kept a batch of muffins in the oven and after 10 minutes, power went off. I was tensed as to what to do with the batter. My Gas Oven Tandoor came to my rescue :) Poured rest of the batter in it and baked them at one go. I must say that the cake turned out to be soft and yummy.

Ingredients

2 cups Self Raising Flour (check here for substitute)
125 gms Butter (cold)
1 cup Cherry (pitted)
1 cup Desiccated Coconut
1 cup Coconut Milk
2 tbsp. Milk
1 Egg


Method

• Cut the cherries into small pieces. Keep this aside.
• Cut butter into small pieces.
• In a bowl, add self raising flour and butter. Mix gently using your fingers or put in a food processor and pulse for 30 - 60 seconds till it becomes the consistency of bread crumbs.
• Into this mixture, add all the rest of the ingredients and mix well using a wooden spoon or silicon spatula till everything is nicely combined.
• Preheat the oven at 220 degree Celsius.
• Spoon the batter into cupcake molds and place them in the preheated oven for about 20 minutes or until it is cooked.
• Once done, take off from the oven and let it cool on a wire rack.
• Later, Enjoy!!!

Note

1. You might have noticed that no sugar is added in this recipe. Still the muffin tastes light sweet as we have added cherries in it. If you need the muffins to be more sweet, add about 1/4 cup of sugar in it.
2. These muffins are best to be packed as snacks for kids.

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Frittata Pasta

 
This recipe is a blend of two dishes ... Frittata and Pasta.... both when combined together, you get a new and tasty dish called Frittata Pasta. A tasty evening snack for kids after coming back from school.


Both Frittata and Pasta is an Italian dish. Frittata is an egg-based Italian dish similar to an omelette or crust less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. Pasta is a staple food of traditional Italian cuisine. (Wiki).

There are different varieties or shapes of pastas ... like Penne, Spirali, Spaghetti, Farfalle, Fusilli etc. Now a days, we get whole wheat pasta. For a healthier version, use whole wheat pasta.

This dish can be prepared with any variety of pasta. Here, I have used spirali pasta. Use any pasta of your choice and enjoy!!


Recipe source : SanjeevKapoor (FoodFood)




Ingredients

To make Frittata:

5 Eggs (beaten)

Salt to taste

1 Capsicum (thinly sliced)
1 Onion (medium, thinly sliced)

Black pepper powder to taste

2 tbsp. Olive Oil



Method 

• Heat olive oil in a wide non stick pan.

• Add onion and let it saute till translucent.
• Now add capsicum, salt and pepper powder. Saute for another 2 - 3 minutes.
• Add beaten eggs and give a quick stir. Spread out the onion and capsicum with the spatula.
• Keep on low flame, cover and let the egg cook in the bottom.
• Once the bottom is nicely cooked, flip over the egg very gently and carefully.
• Let the other side also cook nicely.
• Once done, transfer the frittata onto a plate.

To make Frittata pasta :


2 cups Spirali Pasta (cook as per the directions mentioned in the packet)
Salt to taste
3 tbsp. Olive Oil
1 Onion (finely chopped)
4 Tomato (blanched in boiling water, skin peeled out and cut into small pieces)
2 tbsp. Tomato puree
1 tbsp. Garlic (finely chopped)
1/2 - 1 tbsp. Mixed Herb
1 - 2 tbsp. Chilli flakes
Water as required

10 pieces Frittata (cut into 4 inch long strips)

Method

• Heat olive oil in a non stick pan.

• Add onion and let it sauté till translucent.
• Now add garlic and sauté till it starts to change its colour.
• Add tomatoes (blanched, peeled and cut into small pieces) into it. Mix well and let it cook for about 5 minutes.
• Now add tomato puree and adjust the salt.
• After 2 minutes add mixed herb and chilli flakes. Mix well.
• Add water to adjust the consistency you need.
• After some time, add the cooked pasta into it. Mix well so that each of them is nicely coated in the gravy.
• Let it simmer for another 2 minutes.
• Now add the frittata pieces and mix gently, so that it doesn't break.
• Let it simmer for about a minute.
• Serve it hot and Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*

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Chocolate Brownie

Who doesn't know about chocolate brownies... Yummy, chocolatey and what not... And an Ice cream scoop on top of it.... mind-blowing, isn't it? I am sure, you won't ask for anything else... Sinful Indulgence at its peek ;)

I had tried out some brownie recipes, and many of them was a flop and some were too good (recipes I have already posted in my blog). Though I have tried out some egg less versions of chocolate brownie, this one is with eggs. So all vegetarian friends, don't worry, check out my egg less brownie recipes here. This is for all the non-vegetarian friends out there...This recipe is A-M-A-Z-I-N-G....

If you are looking for an excellent and no-fail recipe of Chocolate brownie, your search ends here.... Try out this recipe and you will love it for sure.

I got this recipe from Anna Austin (a cake decorator) and thanks a lot for her for sharing this yummy recipe.

Ingredients

150 gm Butter (unsalted)
185 gm Dark Chocolate
275 gm Brown sugar or white sugar (i used about 200 gms of white sugar)
3 Eggs
85 gm Maida/All purpose flour
40 gms Cocoa powder
1/2 cup Cashewnuts (optional)
50gms White chocolate (chopped)
50 gms Milk chocolate (chopped)


Method

• Melt dark chocolate and butter in the microwave. Keep this aside.
• Mix maida, cocoa powder and cashew nuts in a bowl and keep this aside.
• Beat eggs and sugar till light and fluffy using an electric beater.
• Add the melted chocolate+butter mixture into it.
• Fold the mixture using a spoon. Don't over mix.
• Add maida+cocoa powder+cashew nuts mixture little by little into the wet mixture. Mix only in one direction.
• Now add the chopped milk and white chocolates. Mix well.
• Pre-heat the oven at 180 degree Celsius.
• Pour the brownie batter into a prepared baking tin and bake for about 35 to 40 mins till the toothpick comes out with little crumbs.
• Once done, place it on a wire rack, till it is cooled down completely.
• Once cooled, cut it into square pieces and serve it along with a scoop of ice cream.
• Enjoy!!!

 

 

 

 

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Vettu Cake | Fried Tea Cake

When I was young, I used to enjoy these yummy small cakes from the bakeries in Kerala. I have not seen it in any other place other than in Kerala. If you have seen it in any other place, please do tell me :)

By the time I am posting this recipe, I have made these cakes two times. It's so yummy and melt in mouth that you cant stop by eating just one ;) If you would like, you can add very less sugar while mixing the ingredients and dust with the powdered sugar as per your taste. I did that when I made these cakes the second time. I would suggest you to try it out at least once.... you will keep on trying it again and again ;) These cakes absorb very little oil or you can say... no oil. Try it out, friends....

Its so easy to make and a very yummy treat to surprise your guests within no time. Mix it and fry....you are ready with some yummy cake...isn't it so simple...You can either dust it with powdered sugar or drizzle some chocolate sauce on top...mmm.... yummy....Try it out and Enjoy!!!


A closer look....

Ingredients

1 cup Maida/All purpose flour
1 Egg
1/2 cup sugar (powdered)
1/4 tsp Baking Soda
1/4 tsp Cardamom powder
Oil for deep frying


Method

• In a bowl, add egg and sugar. Mix well using a wooden spoon until combined.
• Now add cardamom powder, baking soda and maida. Mix well and knead it into a smooth dough. If the dough is very sticky, add little maida. Keep aside for 5 minutes.
• Roll the dough into a large rectangular log. Cut it into 1 inch thick slices and put a criss-cross cut on each slice making sure not to separate the slice.
• Heat oil in a deep non stick pan. When the oil is medium hot, put the slices in it. Deep fry till it changes into golden brown colour.
• Transfer them onto a tissue paper and serve them by sprinkling little powdered sugar on top.

Note:

1. Make sure that the oil is not too hot, or else the inside of the vettu cake will not be cooked and the outside will change its colour soon.

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Egg Dum Biryani

I was not in a mood to prepare the normal rice, curry and sabji for lunch on the new year day. I was badly in a mood to eat something different. Even my kids too.. Searched in fridge and couldn't find anything different with which I can try out a new dish.

Thought to make a biryani, but didn't have chicken, fish or mutton. Then I thought about the eggs which I had in my fridge....Why not try out Egg biryani... Searched the net and found many recipes, but couldn't find an easy one... I like to do my cooking with easy recipes and still tastes best ;) Then I saw this recipe....but Dum Biryani... oh no...its again going to be a difficult recipe... When I saw the complete process, I found it different yet an easy one.. That's how I ended up making this Egg Dum Biryani... It tasted awesome...all the flavor intact and a perfect biryani... We enjoyed our New Year lunch and marked a good beginning for the rest of the year :)

I would say that you must try this recipe.... Its super simple and tastes really excellent.

Ingredients

8 Eggs (boiled and cut into half)
2 cups Basmati Rice (parboiled)
2 Onion (finely chopped)
2 Tomatoes (finely chopped)
Few Coriander leaves
Few Mint leaves
2 tbsp. Ginger garlic paste
1 Bay leaf
1 - 2 Cinnamon sticks
2 Black Cardamom
4 Cloves
2 Green Cardamom
1/2 tsp Shah Jeera
1 tbsp. Coriander powder
1 tsp Green Cardamom powder
2 tsp Kashmiri Red chilli powder
1/4 tsp Turmeric powder
Salt to taste
2 - 3 Green chilli (slit into half)
1 inch Ginger (thinly sliced)
2 Onion (thinly sliced and deep fried)
Saffron (soaked in water, optional)
2 tbsp. Oil


Method

• Heat oil in a heavy bottomed deep non stick pan. Add bay leaf, cinnamon sticks, black cardamom, cloves, green cardamom and shah jeera.
• Add onion and saute till it changes into a light brown colour.
• Now add ginger garlic paste, turmeric powder, Kashmiri red chilli powder and coriander powder. Saute for about 1 - 2 minutes.
• Now add tomatoes and salt. Mix well, cover and let it cook till the oil leaves the masala.
• Once done, add green chillies, sliced ginger, half of the coriander leaves and mint leaves. Mix well.
• Now add the boiled eggs in it. Gently mix and let it simmer for 2 - 3 minutes. If you feel that the masala is very thick, add little water in it.
• Later, add the parboiled rice on top of the egg masala mixture. Don't mix. Add saffron water (if adding), green cardamom powder, deep fried onion, rest of the coriander leaves and mint leaves, little salt.
• Take the pan off from the flame and place a tawa on medium heat.
• Take an aluminium foil and cover the top of the pan. Place the lid of the pan on top of the aluminium foil.
• Place the pan on the hot tawa and reduce the flame to low. After 25 minutes or when you see steam coming from the sides of the lid, take off from heat.
• Serve the Egg Dum Biryani hot with any raita or pickle of your choice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Chocolate Eclairs

... A Very Happy New Year to all my friends.....

I was longing to make this chocolate eclairs for a long time, but some how I always missed it. This time, I thought there is no better reason than enjoying these cute little eclairs on this new year than anything else. So staring my new year with this yummy and chocolatey treat for all of you... Enjoy!!!

This is not that difficult as you might think on reading the recipe. Its really simple. Actually, pastry cream is used as a filling for these eclairs. But I found it bit time consuming, so tried out using a simple whipped cream filling and take my word, it tasted awesome. My kids were totally enjoying them and it was cute to hear my little daughter saying on each bite... "Yummy, Awesome" (these words she learned from her sister) :)

My new year has started with big hugs and kisses from my daughters... What more should I get, other than the happiness of my family on this new year day!!!

Try this out friends, and let me know how you liked it.

Recipe Source :  Joy of Baking

Ingredients

For Choux pastry

1/2 cup Water
4 tbsp or 57 gms Butter
1/2 cup Maida/All purpose flour
1/2 tsp Sugar
1/4 tsp Salt
2 Eggs (beaten)

For whipped cream filling

1 cup Whipped cream
3 - 4 tbsp. Sugar
1 tsp Vanilla essence

Using an electric beater, whip up the cream by adding sugar and vanilla essence to it, till it comes to stiff peaks. Keep this aside.

For Chocolate Glaze

55 gms Dark chocolate (finely chopped or grated)
60 ml Fresh cream
1 1/2 tsp Honey (optional)

Heat fresh cream till it starts to bubble. Pour it on the dark chocolate and let it stand for a minute. Gently, whisk it till it becomes a smooth ganache. Add honey to it and mix again. Keep this aside.


Method

• Pour the water in a deep pan. Add butter and place it on low flame till the butter is nicely melted and the water has started to boil. Don't let the water evaporate, ie. when the butter is melted take it off from the heat.
• Mix maida, sugar and salt in a bowl. Add this mixture into the melted butter and water mixture. Mix well till everything is nicely incorporated and no lumps are formed.
• Put it back on low flame and keep stirring for about 1 - 2 minutes or till it becomes a smooth dough and it comes away from the pan.
• Once done, take off from the heat and keep aside to cool a bit.
• In the mean time, beat eggs in a bowl.
• Add beaten egg little by little into the prepared dough and keep stirring either using a wooden spoon or an electric beater, till you get a smooth thick paste. (You may not require the whole beaten egg, so add it little by little. When you see that the paste stays on the spoon or the beater and then drops as dollops, then it is the right consistency we are looking for)
• Put this paste in a pastry bag with a big round nozzle or if you don't have a nozzle, just cut the tip of the pastry bag to get a slightly big hole.
• Preheat the oven to 200 degree Celsius.
• Place a butter paper on the baking tray. Squeeze the prepared paste through the pastry bag on the butter paper in any shape you like. (I squeezed in long lines ie. 8 1/2 cm long and in round shape)
• Brush the squeezed paste with egg wash (optional, I did not do this). This will give you a nice brown colour.
• Place the baking tray in the preheated oven at 200 degree Celsius for 15 minutes and then change the temperature to 180 degree Celsius for about 20 - 25 minutes till it becomes nice golden brown colour.
• Once done, take off from the oven and let it cool down completely.
• Cut each one of the choux pastry into half horizontally or lengthwise. Spoon a little bit of the whipped cream filling in one of the piece and close it with the other half. Do the same procedure with the rest of the choux pastries.
• Pour little chocolate glaze on top of each chocolate eclairs and decorate with some sprinklers.
• Enjoy either right away or keep in the fridge for 1/2 an hour and then enjoy!!!

Note:

1. By baking the choux pastry in high temperature first, will help it to rise a bit and form a crust and by decreasing the temperature, helps it to become dry and cooked from inside.
2. Usually, the chocolate eclairs are filled with a pastry cream. But I used a simple and easy whipped cream as the filling.

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Masala Omlete

Some days back, my kids were in a mood to eat Pizza and I was totally not in a mood to make one or buy from the store as it was bit late for the home delivery. Then I thought to make something different from the usual recipes and ended up making this Omelet.


After tasting this omelet my kids named it as 'Egg Pizza'. Yes, to some extent it had the taste of a pizza, as I had added oregano in it. They really enjoyed it and was happy that I made something similar to their favourite...I told them it is an Omelet that I made, but they were sticking to their words..."No amma, this is pizza". I thought, call it by any name.....I am happy that my kids loved it.....When kids are happy,  mommy too happy ;)

Ingredients

2 Eggs (large)
1 Onion (medium, finely chopped)
1 Tomato (small, finely chopped)
1/2 Capsicum (small, finely chopped)
1 tsp Oil
1 clove Garlic (finely chopped)
1 tsp Oregano (optional)
1 - 2 Green chilli (finely chopped)
1/4 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin/Jeera powder
2 tbsp Coriander leaves (finely chopped)
Salt to taste


Method

• Break eggs in a bowl and whisk well by adding little salt in it. Keep this aside.
• Heat oil in a wide non stick pan. Add onion, tomato, garlic, green chilli and fry till the onion turns golden colour. Add capsicum. Stir well and let it cook.
• Now add turmeric powder, coriander powder, cumin powder, oregano and salt. (Add salt only for this mixture, because we have already added salt in the whisked eggs). Mix well.
• Once the raw smell of the masalas is gone, spread the mixture on the pan and pour the whisked egg on top of it so that the entire mixture is covered with the egg. Don't stir or mix after this.
• Sprinkle coriander leaves on top. When the bottom side is golden brown colour, flip the omelet and let the other side cook.
• Once done, transfer it on to a plate and enjoy!!!

Note:

1. You can add grated ginger and chopped fresh mint too in this recipe.
2. The capsicum added in it should be cooked but still crunchy.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Crinkle Chocolate Cookies

Crinkle Chocolate cookies are soft, chewy and chocolaty. These cookies are very easy to bake and can be stored for 1 or 2 days in an airtight container.

I was attracted by the beauty of these cookies. Doesn't it look beautiful? I wanted to recreate this beauty in my kitchen and that's how i started baking them. It was really fun in baking these crinkles. The cool part is that, as these cookies bake, they cracks, showing the cookie underneath and hence giving out a nice pattern. My daughters were amazed to see the pattern and enjoyed the crinkles a lot. This has become their latest favourite :)

Recipe Source: Joyofbaking

Ingredients

115 gms Cooking Chocolate (Dark chocolate or milk chocolate, Chopped)
28 gms (2 tbsp) Unsalted butter
50 gms (1/4 cup) Sugar (granulated)
1 Egg
1 tsp Vanilla essence
3/4 cup Maida/All purpose flour
1 pinch Salt
1/4 tsp Baking powder
1/2 cup Powdered Sugar or Icing Sugar (for coating)


Method

• Sieve maida, baking powder and salt for at least 2 times. Keep this aside.
• In a micro safe bowl, add cooking chocolate and butter. Keep it in the oven in Micro mode HIGH for about 1 minute or till the chocolate is melted. Do not over heat the chocolate, as it tends to seize. ( If not using microwave, you can use a double boiler method to melt the chocolate.)
• Mix well till the chocolate is completely melted and keep this aside to cool to room temperature.
• In another bowl, add egg and sugar. Beat well using an electric beater till the sugar is completely dissolved and the mixture turns light and fluffy. When you lift the beater, the mixture should fall down like a ribbon.
• To this mixture add vanilla essence and the cooled chocolate mixture. Beat again till everything is nicely combined.
• Now add the sieved maida mix into it and mix well using a wooden spoon or a silicon spatula.
• When everything is nicely combined, transfer the cookie dough into a cling film or a plastic wrap. Keep this in the refrigerator for about 7 hours or overnight till it is firm to roll into balls.
• Pre-heat the oven in convection mode at 165 degree Celsius.
• Line a baking tray with butter paper.
• Take small portion (about 1 inch) from the chilled cookie dough, roll it between your palms to form small balls. 
• Dip them in the icing sugar or powdered sugar and place them on the baking tray about 2 inches apart.
• Place them in the pre heated oven for about 10 - 15 minutes till the edges are slightly firm and the center would be still soft. 
• As the cookies cook, they spread creating cracks in between giving a beautiful pattern.
• Remove them from the oven and keep aside to cool down a bit. When it is still warm, take them out and place them on a wire rack and let them cool down completely.
• Serve it along with a glass of milk, tea or coffee.

Note:

1. Don't over bake the cookies as it will become dry.
2. Double boiler consists of a bowl placed on top of a pan of simmering water. The bowl does not touch the water, but creates a seal with the bottom pan to trap the steam produced by the simmering water.
3. I made these cookies using milk chocolate...that's why it is light brown colour. If you use dark chocolate, the cookies would look more beautiful.

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Happy Cooking!!