Loads of Cookies and Truckloads of Confidence

Yes... That’s exactly what I got over the last weekend, made loads of chocolate chip cookies and by loads I mean over 100, plus over 100 chocolates!!

I got my first order for 100 chocolate chip cookies and 100 chocolates from my close neighbor and friend ‘M’.

I cannot thank her enough for giving me an opportunity and having the faith in me, for a home set up like mine all you need is just one chance to set the ball rolling, I got mine even before I could think about it!

So, after a hectic weekend, I am basking in the success of my very first successful cookie + chocolate order and new found confidence, with a warm glass of milk and of course cookies:)

Here’s one of the recipes that I make often, my favourite warm, dark, chocolaty  comfort cookies!

Ingredients	Quantity
Plain Flour ( Maida)	2 cups
Cocoa	¼ cup
Baking Powder	1 tsp
Salt	A pinch
Unsalted Butter (room temperature)	½ cup
Sugar	1 cup
Eggs	2 nos
Vanilla Essence	1 tsp
Dark Chocolate Chips	1 cup

Makes 25 – 30 cookies

Preparation – 20 minutes

Cooking time – 10-12 mins per batch

Method:

•  Preheat oven to 350 degrees fahrenheit or 180 degrees celsius.

•  In a bowl whisk flour, cocoa, soda and salt and set aside.

•  In another bowl, cream butter, sugar until light and fluffy.

• Add eggs and vanilla and mix until combined.

• Add flour mixture to creamed mixture and mix until combined.

Add Chocolate Chips

• Stir in dark chocolate chips.

Cookie Dough

• Roll cookie dough into balls and place them on a baking tray on a butter / parchment paper.

• Bake 10 - 12 minutes and cool them completely. 

P.S - Am not going overboard with eating these delicious cookies, I remember my “Sugar Hurdle” and am following it, stuck to 2 small cookies with a glass of milk.

Churmura Chivda and Lots of Clicks!

Constant phone calls to the service center, trips back and forth halfway across town in the scorching heat, a week of missing the ‘clicks’ the wait is finally over….. Yippee!

I got my camera back … my brand new camera; a birthday gift which just stopped working! 

Since the day I have taken to food blogging, I can’t seem to live without my camera; am not a photographer by a long shot, I take every effort to make my food pictures look good.

In the past month of cooking and clicking, I have realized that there is so much to learn about this vast field of photography that a day without my ‘point and shoot’ makes me feel like I have missed my photography class (am self tutoringJ)

Well all the running around the city has made me hungry; so thought of making a quick and savory puffed rice chivda which is commonly called murmura/churmura chivda, a light savory anytime snack or a perfect healthy option for kid’s tiffin!

Here are the ingredients:

Ingredients	Quantity
Puffed rice (murmura/churmura)	1 packet (200 gms)
Curry leaves	1 cup chopped or torn by hand
Green chillies – slit	3-4 nos
Turmeric Powder (haldi)	1 ½  tsp
Red Chili Powder	1 ½ tsp
Salt	As per taste
Powdered Sugar	3 tbsp
Chana Dal (Daria)	1 cup
Roasted peanuts	1 cup
Oil	2-3 tbsp

Serves – 8-10

Preparation time – 20 mins

Cooking time – 5 mins to make phodni/ tadka

Method:

• In a large bowl remove the puffed rice, in another heavy bottom pan make the phodni/tadka.
• For the phodni/tadka – heat the pan; add 3 tbsp oil, turmeric powder (haldi), red chilli powder and the torn curry leaves.

Torn curry leave 1 cup

• Sauté for just a min till the curry leaves turn crispy, remove the pan from heat.

Saute the the green chilies, curry leaves, with oil, red chili powder and turmeric (haldi)

• Add the roasted peanuts and roasted chana dal to the above phodni/tadka and mix thoroughly (the pan is removed from heat)

Add peanuts and roasted chana dal

• Now add this mixture to the puffed rice and mix, add salt and sugar, and adjust the seasoning as per taste.
• To keep the puffed rice chivda crispy, store it in an air tight container.

Mix everything and store in an airtight container

Note:

Roasted Chana Dal

Roasted chana dal is also known as ‘phutanyachi dal’ in Marathi or ‘daria’ in Hindi. It is crispy and has a rich and nutty flavour, with little aroma or taste. Store it in a dry airtight container at room temperature.

Low Calorie - To make this a low-calorie chivda, reduce the oil to 2 tbsp, avoid the peanuts completely.

Tip: Another addition to make this a tastier snack is to add thinly sliced dry and roasted coconut slices.

The Sugar Hurdle

If loosing weight was a race; the only thing that comes in between my “toned” success and the finish line is the Sugar Hurdle!

I CRAVE sugar; morning noon and night, I have tried countless ways to get over it but find myself unconsciously eating biscuits, dipping my fingers in milkmaid tins (condensed milk), eating handfuls or should I say fistfuls of chocolate chips or tutti – fruit (all disadvantages of wanting to become a baker)

When I say unconsciously I mean it! I have no knowledge of the fact that I have given up sugar.. my mind is totally blank of this commitment, and the moment I have gulped down all those sugary sweets the guilt sets in.

Since April 2012 my mission is to take a giant leap over this Sugar Hurdle and in no way am going to adopt the all-or-nothing approach, it does not work for me. The more I say No to sugar the more I Want it, besides I do a lot of baking for family and friends so giving up sugar will never happen. But am sure that I can reach a common ground where I can enjoy my cakes, cupcakes, doughnuts and still be fit!

This is my action plan as on date:

• To cut down on food containing sugar e.g. biscuits, fruit juice concentrates, ready made sauces etc. I have been a homemaker for more than a year now, hence do a lot of baking including breads. To make baking healthy I ensure I include whole wheat flour, ragi flour (finger millet flour), and soy flour in almost all my recipes, including cakes and biscuits!

• I have read that rather than relying on will power when a sugar craving strikes, one must do something else to get the mind off the craving. Taking a walk, meeting friends, gardening, taking the kids to the park.. a change of activity is the trick!.

• Eating regular meals, yes this helps and I can vouch for it, if I have a wholesome breakfast, followed by a mid morning snack, lunch, tea and a light dinner I for sure have less sugar cravings! If you skip meals, your blood sugar will plummet and you'll crave sugars.

• A special tip for the days when God is really testing you, like when a large chocolate fudge cake right in front is calling out to me to take a bite… I just close my eyes and imagine my self in those jeans lying buried deep in my cupboard waiting to be worn!

• All these pointers are for people like me struggling with their weight and want to cross that last mile… the rest of you who can sink your teeth into that moist Irish Bailey Cream Cake or those hot Gulab Jamuns with ice cream and enjoy the moment .. trust me I will join you soon!

We all have some hurdle to cross, be it in personal or professional life. For me its sugar, what is it for you??

Do share your experience and how you have tried to overcome it!

P.S - They say that if you follow something for 21 days it becomes a habit, so it means that if I can control my sugar cravings for the next 21 days I would be able to control these cravings for years to come? Time will tell :) 

Mushroom Salad

Mushroom Salad

Wow ... I have already reached the last post on the Summer Salads, this last week has definitely been a busy and fun week.. pre- planning the recipes, trying out different salad dressings and loads of grocery shopping (putting a small dent in my monthly budget) but all worth it!

For today's salad I wanted to include Button Mushrooms, I feel they dont have much taste of their own; so its easy to flavour them the way you like it!!

They go well with most veggies and a generous sprinkle of cheese just enhances the taste (no there is no cheese in today's salad but you can always add it)

 

Preparation

Here's what I put it the salad:

Ingredients	Quantity
Button mushrooms	20 nos
Onion sliced	1
Cucumber deseeded and chopped	1
Tomatoes	2
Olive oil	3 tbsp
Parsley finely chopped	1 tbsp
Lime juice	3 tbsp
Pitted green olives cut into half	5
Pitted black olives cut into half	5
Garlic finely chopped	3 cloves
Fresh basil leaves	7-8

Serves:4

Preparation time – 20 mins

No cooking time

Method:

• Wash,wipe clean with a damp paper towel, remove stems and finely slice the mushrooms, heat a non stick pan, sauté mushrooms and chopped garlic together in 1 tbsp olive oil for 2 mins. Remove from heat and set aside to cool

• Peel, deseed and slice the cucumber, deseed and cut the tomatoes into quarters.

• Take a bowl add the sliced onion, cucumber, cooled mushrooms and garlic, black and green olives, quartered tomatoes and mix.

  

• For the dressing take 2 tbsp olive oil in a bowl, add lime juice, salt, crushed black peppercorns and mix. Tear fresh basil leaves, add chopped parsley and mix. 

All mixed

• Add the dressing, toss well and serve immediately. 

Note: * 200 gms mushroom packet has about 18-20 button mushrooms in it.

Ideally this portion is enough for 4 persons if served as a salad, but M (my significant other) and me finished it in no time ...:))

Burp!

Chickpeas and Coriander Salad

Its the weekend; which usually means an elaborate lunch in my home:)) but today is an exception.. started my day with a long run, the heat is killing me and need something cool and quick to reduce my kitchen time.

Luckily I had a tentative plan in my mind for today's salad, so am spared some of the work, am going to make a chickpeas and coriander salad with marinated onions, its easy and simple.

Here's what goes into the salad:

Ingredients	Quantity
Chickpeas boiled	2 cups
Onions finely sliced	2 medium
Coriander finely chopped	1/2 cup – generous amounts
Roasted cumin powder	1 tsp
Bay leaf	1 no.
Lime juice	2 -3 tbsp
Chili powder	1/2 tsp
Sugar	1 tsp
Salt	As per taste

 

Serves - 4

Preparation time 30- 35 minutes

No cooking time

Method:

• Soak the chickpeas overnight, boil them in a pressure cooker (2 whistles on medium heat) with a bay leaf. Remove and let them cool.

Soaked chickpeas going into the pressure cooker

• Simultaneously slice onions, add 1 tsp sugar, 2-3 tbsp lime juice and leave to marinate for 30 mints.

Marinating Onions

Grinding the roasted cumin seeds

• After 30 mins, once the onions are marinated, take a large bowl add the marinated onions, chickpeas, roasted cumin powder, 1/2 tsp chili powder, generous amounts of finely chopped coriander.

Mix it up

• Adjust the seasoning as per taste and serve immediately or chilled!

Ready to be eaten

Oranges Veggies and Soy Vinaigrette

Rich in vitamin C Oranges have a cooling and calming effect on the body, add it to a regular salad to give it a tasty twist.

This colorful salad would be a welcome addition to a hot, lazy summer lunch!

This is what I put in the salad, you can always add any other vegetables of your choice.

Ingredients	Quantity
Beetroot boiled and chopped	1 cup (approx 1 medium beetroot)
Sweet corn boiled	1 cup
Cheery tomatoes halved	1 cup
Baby corn cut in rounds	1 cup
Oranges segmented	2 large
Olive oil	2 tsp

 For the dressing:

Ingredients	Quantity
Dark Soy	1 tbsp
Honey	1 tbsp
Lime juice	1 tbsp
Salt	As per taste
Freshly ground pepper	As per taste

Serves: 4

Preparation Time: 20 minutes

No cooking time

Method:

• I boiled the beetroot and sweet corn as I dont like the raw taste, boiled both in the pressure cooker for 1 whistle on 'medium heat'

• Saute the boiled sweet corn in 1 tsp of olive oil for one minute, remove from heat and set aside for cooling

• Separately saute the baby corn in 1 tsp of olive oil for one minute, remove from heat ans set aside for cooling

• Halve the cherry tomatoes, dice the beetroot, peel and segment the oranges.

Preparation

All ready, waiting to be arranged

• For the dressing mix all the ingredients together, adjust the salt and pepper as per taste.

• I used regular Dark Soy sauce available in the market, you can also use Light Soy sauce, this dressing is inspired by David Lebovitz 

• Now lets arrange it!

Isn't this lovely!!

• I wanted to make this real colorful and give each colour its due:)
  

• Once arranged, drizzle the salad dressing before serving and its ready to eat!

Dig in!!

Baby Potatoes and Yogurt Salad

Thick yogurt with freshly chopped herbs and ground spices

Oven roasted baby potatoes,

Minced garlic and onions...... mix them and you get a tasty summer salad, perfect for a brunch or as a side dish!

Ingredients	Quantity
Baby Potatoes	300 gms
Hung Curd*	250 gms
Olive oil	1 tbsp + 1 tsp for garnish
Fresh parsley finely chopped	2 tbsp
Paprika	1 tsp
Garlic roasted and minced	6-7 pods
Onion finely chopped	1 medium
Cumin roasted and ground	1 tsp
Freshly ground pepper	As per taste
Salt	As per taste

Serves – 2

Preparation time – 20 to 25 mins

No cooking time

 

Method:

• Boil or roast baby potatoes (I roasted them in the oven)

• To roast - Put the potatoes in a baking dish, coat them with 1 tbsp olive oil and bake for 20 minutes at 220 degree celsius. Check and rotate them after ten minutes to ensure that they are cooked evenly.

• Remove from the oven, let them cool and skin them.

 

These look good enough to eat, but trust me the creaminess of the spiced yogurt makes it better!

• Simultaneously heat a non stick pan or griddle, add 2 drops of olive oil and roast the garlic pods, once roasted and cooled mince them. 

Roast till they are slightly brown

• In another bowl add the hung curd, fresh parsley (if you don’t have fresh parsley use 1 ½ tsp of dried parsley), minced garlic, paprika, roasted cumin powder, finely chopped onion and the baby potatoes.

Its ready!

• Mix well serve immediately or chilled!

* Hung Curd - Hung curd or Chakka can be easily made at home.Tie fresh or store bought curd in a muslin cloth tightly. Hang till all the whey/ water has drained out, use this thick creamy curd to make salads, cheese cakes yummmm...

In this recipe I put the curd on a large strainer (similar to a tea strainer only much bigger) to drain the whey. Far simpler and quick!

Tip: Mix the yogurt with remaining ingredients just before serving. The baby potatoes soak up all the curd and make the salad very thick!