I usually make cookies on weekend to pack it in the snack box for my kid during the week. But cookies do have a considerable amount of fat even though I try to reduce it as much as possible. So recently, when I happen to come across peanut butter cookies here, I wanted to give it a try.
Peanut butter along with whole wheat it makes a wholesome snack. I have used homemade peanut butter which has no added sugar. Also, the criss-cross pattern on a typical peanut butter cookie makes them look so pretty.
3/4 cup + 1 tbsp smooth peanut butter
1/2 cup powdered sugar (I added couple of tbsp of sugar more as my homemade butter had no added sweetener)
2 tsp vanilla extract
1/4 cup + 2 tsp milk
1cup + 2 tbsp whole wheat flour (atta)
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
Mix together peanut butter, sugar, vanilla and milk. Mix well so that all the ingredients are combined well.
Separately sieve together atta, baking soda, baking powder and salt. Add this atta mixture to the peanut butter mixture and form a soft dough. Chill the dough for 15 minutes in the fridge.
Meanwhile, preheat the oven to 180 degree Celcius.
Make balls with the dough. (I used 1 tbsp as my measurements as I prefer smaller cookies.). Press the balls onto the parchment lined cookie tray making a criss-cross pattern.
Bake for 8 to 10 mins. The cookies will be soft on the top and the edges will be deeper in colour when the cookies are done. Time taken for baking varies from oven to oven and also depends on the size of the cookie, so adjust accordingly. Cool the cookies on the cooling rack and keep them in airtight containers on cooling completely.
Note : I halved the recipe given above and got around 12 cookies.
Happy Valentine’s day !!!
We really don’t have a ritual for Valentine’s day, but rather just go with the flow. Today it was celebrated with the whole family around the breakfast table. It was wonderful. Coming to the recipe, this is one of those recipes which is just awesome and happens by accident.
We really don’t eat fresh figs and I had a dozen to finish. Fig jam was obvious and tried, so decided on making a cake and an ice-cream. I had my fingers crossed with the cake in the oven because it was the first time I was using fresh buttermilk. (Here, I have used the buttermilk which remains after removing the butter for ghee.) It turned out just wonderful and was liked by all. I decided to call it a brownie because of the taste, texture and the amazing cracked top. It’s an easy and a healthy recipe. I know it has butter, but I believe a controlled amount of good fat is essential for your body.
I have adapted this recipe from the chocolate beet cake recipe.
1 1/4 cup whole wheat flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup fresh homemade butter (at room temperature)
3/4 cup powdered jaggery
1 cup fresh buttermilk
1/2 cup fresh fig puree
1 tbsp vanilla extract
Pre heat the oven at 180 degree Celsius.
Sieve together all the dry ingredient and combine it well.
In another bowl cream butter and powdered jaggery. Then add pureed fig and buttermilk and mix well.
Add the dry ingredients into wet ingredient and wisk together for a lump free batter. Do not over mix. Pour the batter in a greased and floured 7” x 9” tin. (I used a parchment paper at the bottom of the tin)
Bake for 25 mins or till the toothpick inserted in the middle comes out clean. Each oven is different so the time required may vary.
Let it cool in the pan for 20 mins and then on the wire rack till it is completely cooled. Slice and serve.
2016 had a very interesting start for me . . . cannot share the details here but it’s something I will always remember. I have been baking regularly but did not find time to post. In fact, I did not get a chance to click pictures of an interesting cookie recipe I tried during these days. Also, I am definitely not happy with the pictures of this post too. These were taken late evening with hungry eyes staring at them. Hope you all understand.
This recipe has been playing in my mind for some time now. I had seen it somewhere . . . I don’t remember, but it’s pretty simple and a forgiving recipe. This is my version. Well! You can’t go wrong with potatoes, isn’t it ?
Potatoes are everyone’s favourite . . . well almost everyone. As a kid I hated them but I am not sure when by liking turned into a full blown love affair with potatoes.
15 baby potatoes
2 tbsp olive oil
Crushed black peppercorns as per taste
1/2 tsp Chaat masala
Salt as per taste
3-4 cloves of garlic
1/8 tsp Garam masala
Para boil the washed potatoes until they are fork tender. Remove them and let them cool.
Meanwhile heat the oil and add the whole garlic cloves. Turn off the gas as soon as the oil is hot and let it cool. This allows the pungent garlic release its flavor in the oil.
To this oil add all the spice mentioned above. I have used less garam masala here as my six year old prefers less spicy food. You can substitute black pepper with chilli flakes too.
Preheat the oven to 200 degree centigrade.
Line your baking tray with aluminum foil or use a not stick baking tray as I have.
Smash the para boiled potatoes with a fork or simply by hand. Make sure you do not smash it through and arrange it on the tray. You can also smash it directly on the tray. Brush it with the masala and oil mixture.
Bake it for 25-30 mins till the outer covering turns crisp. Garnish with fresh coriander and serve hot. Green mint-coriander chutney goes very well with this . . . but I preferred them just as they are.
Eating seasonal fruits is healthy and also environment friendly. Guavas are in season and we are enjoying it to the fullest.
I love making jams and my son Avvi loves eating it. Making jams at home makes me control the amount of sugar that goes into it and also, its preservative free.
This is very flavourful jam and totally worth the tedious process as the result is awesome. Make sure you use ripe guavas. I have used the white variety guavas and not the red ones.
1 kg ripe guava
Wash and chop the guavas into pieces.
Place it in a vessel and add just enough water to soak the pieces.
Put the vessel in pressure cooker and cook till two whistles and let it cool completely.
Then blend the cooked guava roughly along with water.
Sieve this paste through a muslin cloth to get smooth pulp. Measure the pulp. (I got 3 cups of pulp)
For 3 cups of pulp add 2.5 cups granulated sugar (That is sugar equal to pulp minus 1/2 cup). And for each cup of pulp add 1 tbsp of lemon juice.
Heat this mixture in thick bottom non-reactive metal pan on high flame. Once the mixture starts to bubble lower the heat and keep stirring occasionally.
Jam will be done when the mixture coats the spoon. You can also place a small drop of hot mixture on plate and let it cool, if required in refrigerator, and check the consistency.
Cool the mixture and store it in sterilized jars. Once completely cooled I store the jam in refrigerator.