Oatmeal Butterscotch Chip Cookies

After the Christmas vacation, I got some confectioneries gift form one of my expat colleague. In the pack there were 2 packets of caramel butterscotch chips. I had no clue, what to do with this.  That when I started searching in the net, for some appropriate recipe where I can use this.   And finally I found this recipe in “allrecipe.com”. Tried it with some variation according to what was locally available.  It was fantastic. The crispiness of oats after baking is wonderful.  If you don’t have butterscotch chips your replace it with easily available chocolate chips or some nuts.

But do try it the kids would love it.  

 

Ingredient

Salted butter  – 100gm

White sugar – ¾  up

Brown sugar – ¾ cup

Eggs – 2

All purpose flour/ maida – 1 ¼ cup

Baking powder – 1tsp

Ground cinnamon – ½ tsp

Rolled oats – 3 cups

Vanilla essence – 1tsp

1 cup – caramel butterscotch chips (u can use chocolate chips)

Method

1.    Preheat the oven to 190 degree Celsius. 

2.    In a bowl beat butter, white and brown sugar. Let it mix nicely.

3.    Mix together flour, baking powder and cinnamon powder.

4.    Add this flour mixture to the butter mixture and mix well.

5.    Now add the oats and butterscotch chips and mix well.

6.     Line a baking sheet with butter paper.

7.    Now take a lemon size portion of the batter, roll it and flatten it .  place it on the baking sheet.  Make the rest of the cookies.

8.    Bake it for 10 min at 190 degree C. 

Lamb Stew

Appam and lamb stew is one of every malayali’s favorite Sunday breakfast. Here is the recipe of lamb stew.  Due to my laziness many a times I use tetrapaked ( Dabar Hommade) coconut milk instead of fresh coconut milk. The advantage of using tetrapak coconut milk is that even if you cook it for a long time the milk will not curdle.

So, do try it and enjoy.  And send in your suggestion.

Ingredient

Lamb – ½ kg

Oil – 1 tbsp

Cinnamon stick – 2” big stick

Cloves – 8

Green cardamom – 4

Black peppercorn – 1 tbsp

Onion – 1 sliced long

Green chillies – 2 slit into half ( you can increase according to taste)

Ginger – 1tsp, cut into long strip

Garlic – 6, sliced long

Curry leaves – few

Maida / refined flour – 1 tbsp

Coconut milk – 200ml (I have used Dabar hommade tetrapak , u can use fresh coconut milk)

Potato – 1 cut lengthwise

Carrot – 1 cut lengthwise

Beans – 5 cut lengthwise

Peas – ½ cup

Salt – as per taste

Method

1.    In a pan heat oil and sauté the whole spice (cinnamon, clove, cardamom & black peppercorn).  This should be done in low flame till the peppercorn crackles.

2.   To this add onion, green chilli, ginger, garlic & curry leaves. Sauté for a min. Remove these masala from the oil and keep in a bowl.

3.    In the same oil sauté the flour in a very low flame for a few second.

4.    Now add the meat and cook for 5- 8 min till the water of the meat comes out and cooks by itself.

5.    To this add the onion mixture prepare in step 1&2.  Mix nicely.

6.   Now add the vegetable and salt. Cover and cook for 10 min or till it is cooked. 
 

Bharwan Lal Mirch Achar / Stuffed Red chilly Pickle

The big red chillies are in abundance during winter season. And we get it only during this season.  The vibrant color of it really attracts me, and thus end up buying it without knowing what to do with it.  But this time I was sure I wanted to make this pickle when I was buying it.  I browsed through the internet, found many variation of the recipe.  So did some mix and match and came out with this recipe.  

So, please try it and put in your suggestion.  

Ingredient

Long red Chilly – 10

Oil – approx. 1 cup

For the spice stuffing

Sauf/ Fennel seeds – 2tbsp

Jeera / Cumin Seeds – 2tbsp

Methi dhana/  Fenugreek seeds – 1tbsp

Rai / mustard seeds – 2tbsp

Kalonji / Nigella seeds – ½ tbsp.

Amchur powder / Dry mango powder – 2tbsp

Sea Salt – 3 tbsp

Haldi / Turmeric powder – 1tsp

Hing / Asafetida – ½ tsp

Vegetable oil – 2tbsp

Method

To prepare the spice filling

1.  In a pan dry roast on low heat the Sauf, jeera, methi, Rai and kalonji till a nice aroma come i.e about 3 to 4 min.

2.   Remove it to a clean plate and let it cool.

3.   Coarsely grind this roasted spice along with haldi, amchur, salt and hing. Don’t  grinding into a fine paste or powder. 

4.   Transfer this into a dry bowl add 2 tbsp of oil and mix well.  The stuffing is ready.

To prepare the red chilli pickle 

5.   Wash the chilli in water and dry it completely on a kitchen towel. There should be no moisture left.
6.    Now cut the stem of all the chilli.
7.    This is the most important part.  Slit the chilli right through the center lengthwise, making sure that the ends are intact.
8.    Remove the seed.  ( you can add these seeds with the  spice filling – optional)
9.    Stuff the chilli with the spice mixture. The stuffy should be filled completely.
10.   When all the chillies are filled, place the chilli vertically in a clean dry glass jar with the stem side on the top.
11.  Pore 1 cup of oil on top of the stuffed chilli.
12.  Place this bottle where there is direct sunlight for 5day.
13.  It is ready to eat.

Birthday cum Valentine Cake ( Red velvet Cake with Cheese Cream Icing )

A cake which I made for my husband who celebrate his birthday a day before Valentine ’s Day. I baked a red velvet cake with cheese cream icing. The red velvet cake which I bake was not to my satisfaction so I am not putting the recipe for now.  But as the icing came out well I am just posting the photo’s.  But, I promise to try it again with some changes and the post the recipe.

Makhane ke Kheer / Foxnut porridge

Makhane is also known as  foxnu, lotus seed, phool makhane. It looks like round, white popcorns.  I had never seen this when I was in Maharashtra or in south.  May be it is there I never knew it.   The first time I saw it was at my brother-in-laws wedding. As part of the shagun they gave us dry fruits. Makhane was part of it.  This was something new for me, so when I came back home I started researching on it, and found out all about it.  Part of my research was, what do I make of it. And this is one recipe I found in Nita Mehta’s book. Again I have done a little variation according to my taste and requirement.

It’s very simple and healthy.  Try it and let me know your views. 

Ingredient

Milk – 1 ltr

Makhane/foxnut – 50gm ( around 2 cup)

Sugar – ½ cup

Cardamom powder – ½ tsp

Kewra water – 1tsp

Almond – 10 (cut into long strips)

Khoya (optional)

  

Method

1.   Roast the lotus seeds till they start to change the color. Crush half of and leave the rest as a whole.
2.   Boil milk. When the milk starts to boil, add the makhane and cook in milk at medium heat. Keep stirring in between, so that it doesn’t stick to the bottom.
3.   Cook till the makhane is cooked and the consistency of the milk reduces.
4.   Now add the sugar, cardamom powder, half the quantity of almond and crushed khoya, cook for few more minutes.
5.   Remove from the heat and let it cool for 10 min. Now add the kewra water and mix well.
6.   Transfer it to the serving bowl and decorate it with almonds.

Sabudana Vada

My all-time favorite snacks. I can have it at any given time. It is Maharastrian delicacy, made specially during fasting.  It is made out of sago.  I love it with thick curd, but you can always have it with green chutney or tomato sauce. Its best when it is hot, as it becomes very soggy when it becomes cold.

This post is specially dedicated to Anju Bhabi, my colleague Pradeep’s wife who keeps satisfying my taste buds by regularly supplying it when every she makes it for chaturti.  She makes the best Sabudhana Vada I have ever had. She is the one who inspired me to try making it.  The first time was a disaster, the second time took some tips from her and it was better. Now it is perfect but not to her level.

Do try it, and leave back your comments.    

Ingredient

Sabudana – 1½ cup

Potato – 2 (boiled)

Powdered Roasted Groundnut – 2tbsp

Coriander leaves – 2tsp finely chopped

Green chilli – 1 finely chopped

Salt as per taste

Oil to fry

Method

1.    Soak the subudana ( clean the sabudana with water and put very little water ( 2 to 3 table spoons) and keep it for an 2 hrs. I keep it overnight.

2.    Mash the boiled potatoes
3.    Mix sabudana, mashed potato, .groundnut powder, coriander leaf, green chilli and salt. Best is to mix it with hand so that of them blends together.
4.    Take a lemon size portion, roll it to make a ball and them flatten it to make a vada.  .Make all the all vadda (you can prepare this and store this in the refrigerator.  Use it when required).
5.    Heat oil in a pan and deep fry.
6.    Serve hot with green chutney or thick curd.

Instant Suji Uttapam

A recipe, which I got from one of Nita Mehta’s book.  Thanks to her for this recipe which has been added to my morning breakfast list. It is fast, the ingredients can be mostly found in Indian homes, it’s healthy and quite filling. So, how could I not share it with you’ll.    I have done some minor changes to the original version according to my convenience and taste. 

Many a time’s guests walk in when you have just finished you lunch or dinner.  This recipe of uttapam comes very handy.  Do try it and let me know if you liked it.

Ingredient

Suji / Semolina – 1½ cup

Curd – 1½ cup

Mitha Soda / Soda-bi-carb – 1/4 tsp

Red chilli powder – 1tsp

Garam Masala – ½ tsp

Tomato – 2 finely chopped

Spring onion – 2 finely chopped

Coriander leaves – 2 tsp finely chopped

Water – ¼ cup

Salt to taste

Oil

Method

1.      In a bowl mix suji, curd, red chilli powder, garam masala and soda-bi-carb. Beat well. Leave it for 15 min. 

2.     Now mix the vegetable and add the water and make a thick batter.  (Be careful with the batter consistency as if it becomes very thin, the uttapam would be very sticky). Leave it for 5 min.

3.   Heat a non-stick pan. Spread about 2-3tbsp of the batter to make it round with the back of the spoon. (don’t make it very thin or it may break when you turn). Cook on low flame till the upper side starts cooking.

4.     Add some oil and cook for one more minute. Now turn. (If the lower side sticks to the pan and you find it difficult to turn. Pour some oil on the sides.)

5.     Continue to cook on low flame till the uttapam become crispy (for about 5min).

6.     Serve it with green chutney or coconut. 

Lettuce Mayonnaise Salad

This is one of my favorite salads.  A bowl of hot soup and a plate of this salad can be my dinner on lazy evening. The only warning I can give is, that it is a little sour but don’t worry the flavor of the seasoning compensate it. Do try it, it’s easy and don’t forget to leave your comments.

Ingredient

For the dressing

Mayonnaise – 2 tbsp

White vinegar – ½ tsp

Garlic – 1 big (finely minced)

Lemon juice – 1 tsp

Olive oil – 1tsp

Italian seasoning – 1 tsp

Oregano flakes – 1 tsp

Salt – if necessary

For the salad  

Iceberg lettuce leaf – 1 bowl

Red onion – 2

Gherkins - 3

Method

1.      Mix all the ingredient for dressing.  Store in the refrigerator and use it just before serving.

2.   Tear the lettuce leaf to small pieces by hand. Cut the red onion into rings or half rings.

3.     In a bowl mix lettuce leaf and red onions.

4.   Just before serving add the dressing and gherkins to the leaf and onion and mix well.