Unveil the flavours

On a saturday afternoon when I lay down watching some cookery show I was inspired to an extent that I made some hot Peanut butter cookies at home. It was a first time and the recepie is fresh in mind as I made this with just the ingredients from my pantry. 2 tablespoons of Peanut butter 1 table spoon - sugar (you can substitute it with honey) 1 cup of wheat flour 1/2 cup of maida(All purpose flour) 1 pinch of salt to taste 25 gm of unsalted Butter Jam - 1 teaspoon. 1/2 tsp of vanilla essence 1/4 tsp of baking powder Sieve wheat flour, all purpose flour with baking soda and salt. Add butter and peanut butter to the flour and mix well. Add sugar, vanilla essence to bind everything together with a little of water. Make small balls of the dough. Flatten them and in the center of each cookie make a dent with your finger tip and place some jam in it. Place the cookies in the tray and cook them in convection mode for 16-18 minutes at 180 degree centegrade....

With the sight of Brinjals I would jump the floor and show all tantrums as a child. I remember those days I used to say a "Noooooo" to this lovely veggie. Later on I got a liking of the purple beauty and especially a lip licky dish like Crisps of brinjal keeps me wanting it again and again. Ingredients 1. Big Eggplant/Brinjal - 1 2. Curds - half cup 3. Salt - 1 tsp 4. Red Chilli powder - 1 tsp 5. Jeera/Cumin powder - 1.5 tsp 6. Dhaniya powder - 1 tsp 7. Ginger garlic paste - 1/2 tsp 8. Garam masala - 1/2 tsp 9. Olive oil - 1 tsp for marination and enough for shallow frying. Method: 1. Mix ingredients 2 to 9 to form the base for your marination. 2. Cut the brijal into thin slices and then put them into the mixture from step 1 3. Set aside for about an hour. 4. On a pan pour a tbsp of olive oil. 5. Once it is hot enough, place the brinjal rings on the pan and roast on both sides till they are golden and crispy. This can in itself be a great starter. However recently I t...

Soft rice idlis form a part of the common South Indian breakfast corridor that knocks every kitchen at least once a fortnight. A thought of adding a twist to these regular soft rice idlis turned a reality this Sunday. It is no new high funda recepie but definitely a keeper as it is so Simple to make and just right for the health geeks. Soak the below ingredients in the quantities mentioned below for a minimum of 5 hours(overnight preferred). Rice - 1.5 cups Urad/Black Gram Dal - 1 cup Channa Dal - 1.5 cup Toor Dal - 1 cup Moong Dal - 0.5 cup Beaten Rice - 0.5 cup Grind the soaked ingredients with a spoon of salt and a cup of yogurt. To the paste add half a cup of idli rava. You can add water to get the idly batter consistency. Next for the veggie layer take a bowl of finely Chopped onion, tomato, capsicum, carrot and peas.(You can use any other veggies that tickles your taste-bud on a lazy Sunday morning). In a pan, saute the veggies with a tea-spoonful of olive oil an...

An apple a day keeps the doctor away! Having grown up with this proverb doing rounds in schools and home, I've got an addiction to apple. A friend in US enlightened me with the benefits of a variety of fruits, so fruits in general have become an integral part of my diet ever since. I love crispy crunchy apple slices in my morning corflakes bowl. I kind of like the taste of it with milk and nuts. Wondering how the twist of traditional Kheer dashed with a few pieces of apple taste like? Its heavenly and amazing. I'm glad I took this daring step of making the kheer. The recipe is plain and simple. Ingredients: 1. Soaked rice - 1 cup [I used cooked rice as I had some leftover in the kitchen] Both work wonders. 2. Milk - 1/4 litre 3. Apple - 1 medium sized chopped [crunchy ones go well] 4. Fresh Cream - 75 ml 5. Kesar/Saffron - a few strands 6. Walnuts - chopped 7. Badam/Almonds chopped 8. Raisins 9. Sugar[I used Sugar substitute]. 10. A pinch of Salt Method: 1. Soak t...