CHOCOLATE CHIP COOKIES

     If there is one cookie that's most eaten around the world then, it should be none other than the Iconic all-time favourite Classic snack - the great CHOCOLATE CHIP COOKIE.  It is one of the unbeatable snack.
    I have been in a mission to find a perfect recipe since long, for the best Soft Chocolate Chip Cookies.  It was once when my son bought the Famous Amos Cookie I searched again through the web for  some extra thick and soft Cookie recipe. With few tricks and knacks, this recipe turned out be one of the best and I confirmed myself to stick with this for my style of Chocolate Chip Cookie.  Sometimes the simplest recipes are the ones which turn out to be the best.
    The secret ingredient behind the soft and fluffy cookies is the Cornflour.  Dark Brown Sugar gives a unique depth and rich aroma to the cookies.  It also keeps the cookies softer even after days. And all the more chilling the dough adds flavour and thickness to the cookies.  The perfect ratio of dough to Chocolate Chip gives a chewy texture to the Cookie. Can substitute half the amount of Chocolate Chips with Mint Chocolate Chips for an extra minty note in the Cookie.

CHOCOLATE CHIP COOKIES

Recipe Type - Cookies, Snacks
Difficulty - Easy
Yields - 24 - 30 Cookies
Author - SM

Preparation Time - 5-10 Minutes
Chilling Time - 1 Hour
Baking Time - 8 - 10 Minutes for 1 Batch

INGREDIENTS :

All-Purpose Flour / Maida - 2 Cups
Corn Starch - 2 Tspns
Baking Soda - 1 Tspn
Salt - 1/2 Tspn
Unsalted Butter - 3/4 cup (170gms)
Dark Brown Sugar - 3/4 cup (150gms)
Sugar - 1/4 cup (50gms)
Egg (Large) - 1 No
Vanilla Extract - 2 Tspns
Semi-Sweet Chocolate Chips - 1- 11/4 Cups

METHOD :

• Take butter in a large bowl, beat it for 1 minute on medium speed using a hand mixer or stand mixer with paddle attachment until it turns soft and creamy.
• Add Brown Sugar, Sugar and beat it again in medium speed until fluffy.
• Add in the Egg and the Vanilla Extract and beat it again until all the ingredients are well combined.
• In a separate bowl, sieve All-purpose Flour and Corn Starch along Baking Soda and Salt once.
• Gradually add the flour mix into the above Butter mix in low speed until well combined.
• The cookie dough will be thick.
• Mix the Semi-Sweet Chocolate Chips to the dough until they are evenly disbursed.
• Cover the dough in a plastic wrap and chill for at least 1 hour.
• Remove the cookie dough from the refrigerator and allow it to sit at room temperature for 10 -15 minutes.
• Preheat the Oven to 350℉ / 180°C.
• Line a Baking Sheet with Parchment Paper. 
• Roll the chilled dough into small balls.
• Arrange them over the Parchment Paper and bake them for 8-10 minutes.
• The cookies would be slightly golden brown in colour.
• Allow it to cool for 5-10 minutes. 
• Once cooled, store them in air tight jars.

Refreshing Mango Smoothie - - Perfect Summer Treat

"Ultimate Mango Smoothie Recipe: A Refreshing Taste of Summer"

    As the seasons change, they bring with them the sweet nostalgia of summer—a time when nature bursts into vibrant colours and enticing aromas. For me, summer is inextricably linked with mangoes, a fruit that evokes the fondest memories and flavours. Recently, I’ve been delighting in creating a variety of dishes using both raw and ripe mangoes.

Why Mangoes Are the Perfect Smoothie Fruit

    Mangoes are not just versatile; they're practically a smoothie superstar. Their soft, juicy pulp transforms effortlessly into a creamy, delicious smoothie that's both refreshing and guilt-free. Whether you're enjoying it as a quick breakfast or a light dessert, a Mango Smoothie is a perfect way to relish the taste of summer all year round.

Health Benefits of Mangoes

Mangoes are not only tasty but also packed with health benefits:

• Lowers Cholesterol: Helps maintain healthy cholesterol levels.
• Improves Digestion: Aids in smoother digestion and prevents constipation.
• Fights Heat Stroke: Hydrates and cools the body, helping to combat heat stroke.
• Alkalizes the Body: Balances the body's pH levels.
• Enhances Eyesight: Rich in Vitamin A, promoting better vision.
• Supports Immune System: Boosts immunity with its high Vitamin C content.
• Promotes Skin Health: Contributes to healthier, glowing skin.

 

Recipe Type - Smoothie
Difficulty - Easy
Serves - 3–4
Author - SM  

Preparation Time - 15–20 Minutes

"Discover the Perfect Mango Smoothie: A Creamy, Delicious Treat for Any Day"

Mango Smoothie Recipe

    This Mango Smoothie Recipe is not only easy to make but also incredibly delicious. Ready in just minutes, it’s a great way to enjoy mangoes’ rich flavour and health benefits.

Ingredients

• 2 ripe Mangoes
• 2 Cups Milk (or your preferred milk alternative)
• 1/4 Cup Sugar (or Honey, if you prefer)
• 1 Cup Ice Cubes

Method

1. Prepare the Mangoes: Peel the mangoes and cut them into small pieces, discarding the seed.
2. Blend: In a blender, combine mango pieces, milk, ice cubes, and sugar. Blend until smooth and creamy, ensuring the sugar is fully dissolved.
3. Serve: Pour the smoothie into glasses and enjoy chilled.

Notes & Tips

• Ice Cubes: Blending ice cubes with the mangoes ensures a chilled and thick smoothie.
• Sweeteners: Feel free to substitute sugar with honey for a natural sweetness.
• Adjust to Taste: Modify the amount of sugar or honey according to your preference.

Tips for Selecting Mangoes

• Ripeness: Choose mangoes that yield slightly to pressure. A ripe mango will have a gentle softness.
• Aroma: Some mango varieties emit a sweet, fruity aroma when ripe.
• Experience: Use your knowledge of mangoes’ colour and smell to select the best fruit.

Dive Into Deliciousness!

    Ready to treat yourself to a delightful Mango Smoothie? Give this recipe a try and experience the tropical bliss of mangoes with every sip.  Stay tuned for more exciting recipes and tips to keep your taste buds dancing all year long!

CHICKEN TIKKA

    Chicken Tikka is one of the most popular dish next to Tandoori Chicken in Indian Cuisine.  This dish is quite famous around the world. An Indian Dish, claiming to have been originated in an Indian Restaurant in Glasgow, Scotland and Britain claimed that it is the country's most popular foreign dish to be cooked.
     Tikka means small  chunks, pieces or bytes. Chunky Chicken Bytes are marinated overnight or for few hours in Yogurt based Spice mixture.  Yogurt tenderizes the Chicken pieces and makes them succulent when grilled.  The spices in the marinade gets infused into the chicken pieces  enhancing the overall flavour and taste of the dish. Food colour is commonly used in this recipe for the red colour.  But I usually substitute it with Kashmiri Chilli Powder. 
     Traditionally Chicken Tikka is grilled in a Tandoor. I usually use Electric Oven to grill Chicken Tikka.  As it is one of the easiest method and less time consuming.  Chicken Tikka can be served with Green Chutney, Sliced Onions & Peppers with a drizzle of Lime juice over it.

Cuisine : Indian
Course : Appetiser / Starter
Spicy Level  : Medium
Difficulty : Medium
Serves : 3- 4
Author : SM

Preparation Time - 5-10 Minutes
Marination Time - Overnight / 3-4 Hours
Cooking Time - 20 - 30 Minutes

HOW TO COOK OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

Boneless Chicken - 1/2 Kg.

Marinade 1 :

Lemon Juice - 2 Tbspns
Pepper Powder - 1/2 Tspn
Salt - To Taste

• Clean and cut the chicken into small cubes. 
• Marinate the chicken Pieces with Marinade 1 and leave it aside for 20-30 Minutes.
• In a large bowl mix all the ingredients for Marinade 2.
• Mix the Chicken Cubes into it and mix well until all the chicken pieces are well coated with the marinade.
• Now add few drops of oil to the above and mix gently.
• Soak the wooden skewers for at least 30 minutes in water.
• Leave it in the refrigerator for 3-4 hrs or overnight.
• Just before grilling, line the marinated Chicken Cubes into the skewers.
• Pre-heat the oven to 450° F/230°C.
• Place the pan at the top level in the oven, if it is browning soon remove and keep it on the middle rack.
• Allow the chicken to be grilled for about 10-15 min.
• Baste the chicken with some Oil/ Butter.
• Then flip it up and roast it again for 10-15 min.
• Check whether the chicken is cooked.  
• Remove it from the oven.
• Can serve with Onion rings, Sliced Bell Peppers, Coriander leaves with a drizzle of  Lemon Juice.
• Goes well with Green chutney.

• Grind Mint leaves, coriander leaves with 1 or 2 green chillies and a teaspoon of lemon juice.  
• Add some black salt and adjust salt as needed. Add a pinch of sugar to retain the green colour.

• For best results only use Hung curd or very thick curd.
• Make sure to drain off all excess water from the curd before adding it to the marinade.
• Boneless Chicken Bytes suits well for the recipe.  
• Can cook Lamb pieces, Paneer etc., in the same method.
• Can use a barbecue grill or tandoor oven which will give the authentic smoky flavour.
• Can use normal Chili powder too, Kashmiri Chilli Powder is less hotter and gives red colour to  the dish, even without adding food colour.
• I have not used the food colouring in this recipe.
• Sprinkle some Chaat Masala over the grille chicken pieces, if preferred. 
• Adjust the time of cooking according to your oven settings.  
•  If Chicken Tikka is prepared as an appetizer, then add few teaspoons of Gram Flour to the marinade.
• If the chicken bytes are grilled for Chicken Tikka Masala avoid adding Gram Flour, as this would entirely change the taste of the Gravy. 
• Add these wonderful Oven Grilled Chicken Tikka into a creamy & rich Gravy and convert it into tasty Chicken Tikka Masala.

TOMATO PULAO

     Tomato Pulao is one dish which comes into my mind, whenever I am in short of time or literally when I am lazy to cook.  At such instances I end up with some kind of instant rice dishes.  Then, if I am in a mood for something spicy and flavour filled, I always end up with this tasty, vibrant, simple Tomato Pulao.  Fewer ingredients and very less time to cook is the highlight of this one pot meal.  Prepare some Curd-Onion Raitha or Vegetable Salad or simply pair it up with hard-boiled eggs and there you are with a wonderful & wholesome Rice Dish.
      This Tomato Pulao recipe is quite similar to Biriyani, but a little milder and a bit tangier version.The recipe calls for more tomatoes than what we usually use for Biriyanis.  This is spicy version as I use Green Chillies and Red Chilli Powder in this recipe.
     I usually cook this Tomato Pulao Recipe in Rice Cooker.  It can also be prepared in a Pressure cooker.  Allow it to cook for a whistle on a high flame, then lower the flame and cook for another 10-12 minutes. The Rice - Water Ratio 1: 11/2 Cups suits well for both the methods.  But cooking this Tomato Puloa recipe in a Sauce Pan is more flexible.


Cuisine - Indian
Course - Main
Spice Level  - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK TOMATO PULAO

INGREDIENTS :

Basmati Rice - 2 Cups
Onions - 1 No.
Green Chillies - 3-4 Nos.
Ginger Garlic Paste - 1 Tbspn
Tomatoes -3-4 Nos.
Turmeric Powder -  1/2 Tspn
Red Chilli Powder - 1 Tspn
Water - 3 Cups
Ghee - 3 Tbspns + 1 Tbspn
Salt - To Taste
Coriander Leaves - Few
Mint Leaves - Few

Spices :

Cinnamon (1" Stick) - 2 Nos.
Cloves - 5-6 Nos.
Cardamoms - 3 -4 Nos.
Bay Leaves - 2 Leaves

METHOD :

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' for a while in a very low flame.
• Add Onions and Green Chillies to the above and saute until onions turn translucent.
• Add Ginger-Garlic paste and saute until they are aromatic.
• Add Turmeric Power and Red Chilli Power to the above and fry for a while on a low flame.
• Add finely chopped Tomatoes and cook them until they are soft and oil separates from the mix.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour the Water and Salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tbspn of Ghee to the cooked rice and fluff them up.
• Garnish it with Mint and Coriander Leaves.
• Serve it along with Curd Raitha / Vegetable Salad.
• Goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Tomato Pulao..
•  Tomato Pulao can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Tomato Pulao. 

NOTES:

• Can substitute half the amount of ghee with oil.
• Can also add some classic vegetables in Tomato Pulao Recipe.
• If the tomatoes are tangy, adjust accordingly.
• Adjust the number of green chillies and red chilli powder to your spice preference.
• Can use Basmati Rice / Jeeraka Samba (Kaima)/ any long grain rice variety for this dish.

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Onam Sadhya serving order — There's a right way to lay a Banana Leaf and an Onasadhya in it. Every Pickle, Pappadam, Side Dish, Rice, Curry, and Payasam has its own spot and its own order, passed down in my house from my Achan's own particular hands and guidance. This guide walks you through exactly how a Sadhya is served, left to right, dish by dish, the same tradition followed for Vishu too & for every Sadhya as a matter of fact.  Now you never have to wonder where each Sadhya Vattom (dish) should be placed.

↓ Jump to a Section

A Glimpse on Onam Sadhya Serving Tradition  ·  A Legacy From My Achan  ·  Top Left: Where It Begins  ·  Top Right: The Side Dishes  ·  Bottom Left: The Sweets/Prasadham  ·  Rice & Its Curries  ·  The Sweet Finale  ·  Sambharam  ·  FAQ

Chakka Pradhaman Recipe: Authentic Kerala Jackfruit Payasam for Onam and Vishu Sadhya

HORSE GRAM

     Horse Gram called as Kollu, Kulthi, Hurali, Ulavalu, Muthira or Madras Gram is one of the least known or used bean variety around the world.  Generally used as a cattle feed and thus its name Horse Gram.  But it is widely popular in South Indian Cuisine for its enormous health benefits.
     Dehusking the gram, germinating, cooking, and dry roasting the Horse Gram increases its Nutritional Quality. This Gram requires prolonged cooking. Soaking the gram, reduces cooking time and improve its protein quality. Moth bean/Horse Gram is mostly consumed as Dhal or as Sprouts.

• It is high in Iron, Calcium and Protein. 
• Horse Gram has the highest Calcium content among Pulses.
• It is one of the richest vegetarian sources of Protein
• Horse Gram is low in Fat.
• It is high in Carbohydrate content.
• It is low in Lipid and Sodium content.
• The slow digestibility of the starch makes it ideal for Diabetics
•  It is also best for Obesity.

Horse Gram as Medicine:

• Horse gram is rich in polyphenols, flavonoids and proteins, the major antioxidants. It helps to keep your body young and vibrant! 
• Horse gram seeds have the ability to reduce high blood sugar, by slowing down carbohydrate digestion and reducing insulin resistance.It is one of the best Diabetic friendly food.
• It is used for the treatment of Asthma & Bronchitis.
• It is also used in the treatments of Kidney Stones and Urinary Discharge.
• It also treats Leucoderma and Heart Diseases. 
• Ayurvedic Cuisine uses Horse Gram to treat Jaundice or Water Retention.
• Horse gram has the power to cure Rheumatism, Worms, Conjunctivitis and Piles.
• Horse gram has Astringent and Diuretic Properties, which proves beneficial for extracting Phlegmand controlling Fever.
• It also helps to reduce the Cholesterol levels. 
• The lipid extracts of this legumes are beneficial for treating Peptic Ulcers.
• It can reduce Flatulence and control various Menstrual Problems.

Obesity :

"Elachavanukku Ella Kudu, Kozhuthavanukku Kolla Kudu" is a famous Tamil saying which tells Feed a Frail Person with Sesame Seeds and an Obese Person with Horse Grams.

     The presence of Phenol in the legume has the ability to generate heat and energy in our body system.  Thus it helps us to burn the fatty tissue in the body and lowering the Cholesterol levels.  It also helps us to keep warm on a cold Winter Day.

Cooking Methods :

Sprouting :

     One best way to eat this legume is by sprouting them.  As these legumes are difficult to digest, sprouting makes them easily digestible.  Soak Horse Grams with enough water overnight.  Then drain the water and put them in a Clean Kitchen Cloth and tie them up into a knot and leave it to sprout for three to four days.  If the sprouts are longer then it can be consumed raw.  These grams require a lot of chewing, so they are very good for the digestive system.

Soaking and Cooking :

     Soak the legumes overnight or at least for 6-8 hours before cooking them.  Drain the water used for soaking.  Add fresh water to cover the legumes and cook them in a sauce pan for about 30 - 45 minutes until they are soft.  Alternatively, they can be cooked in a Pressure Cooker for 6-8 whistles.
      Cooked Horse Grams can be used to make Kollu Masiyal or Kollu Sundal.
      Excess water used for cooking Horse Gram can be used to make Kollu Rasam.

Dry Roasting :

      Horse Grams can be dry roasted in low flame for few minutes until they turn aromatic.  Then they can be cooked as for Dhals.
      they can also be powdered and added into Kollu Rasam or used to make Kollu Podi or Kollu Chutney.

RECIPES WITH HORSE GRAM :

• Horse Gram / Kollu Masiyal
• Horse Gram / Kollu Chutney
• Horse Gram / Kollu Sundal
• Horse Gram / Kollu Rasam
• Horse Gram / Kollu Podi