These cookies are super easy to make and you can pretty much make them in just one bowl. If you have peanut butter at home, the rest of the ingredients are always available at home and all you need is the patience to wait till they cool off the rack.
- Powdered Sugar 1/2 cup
- Brown Sugar – 1/2 cup
- Butter – 120 gms
- Egg – 1
- All Purpose Flour – 1 1/2 cups
- Vanilla Extract – 1/2 tsp
- Peanut Butter – 1 cup
- Baking Soda – 1/2 tsp
- Salt – a pinch
Let Bake some Cookies!!
- Pre heat the oven to 180C and line your baking sheet with butter paper
- In one bowl whisk the butter and both sugars until nice and creamy
- Then add the egg and whisk till well combined
- Add the peanut butter and vanilla essence into the egg butter mixture
- Sift Flour, salt and baking soda into the above mixture and combine till the dough comes together. You should be able to make small balls of the cookies dough
- Make balls or use an ice cream scooper to scoop out small balls of cookie dough and set them on your butter paper lined baking sheet. Make sure you leave enough space between the balls for the cookie to expand when they are in the oven
- Bake them for around 15mins and once done let them cool off on a cooling rack
Happy “Cookie”ing 🙂
An authentic south Indian breakfast includes a preparation made with Rice or Wheat, usually fermented overnight and then either steamed or fried. Once such dish is the Idli! Accompanied with a chutney or a chammanthy, Iddli’s are best served hot out of the cooker with “Kappi” – Coffee.
Idli Rice/ Boiled Rice – 3 cups
Urad Dal / Back Gram (skinless) – 1 cup
Salt – 1 heap teaspoon
Water – Three parts
One part to soak rice
Second to soak Urad Dal
Third Part set aside for grinding the mixture
Fenugreek Seeds – ¼ teaspoon
Preparing the Batter –
Soak rice in a container ensuring the level of water is above the rice. In another bowl soak urad dal and fenugreek seeds. Let them soak for about 4 – 6 hours.
First grind the soaked urad dal. You will see how the batter is nice and fluffy. Grind to a nice smooth silky consistency. Keep aside. Then grind the rice to the same consistency as the urad dal. If required add little water while grinding and then add the rice batter to the urad dal. Mix thoroughly and add salt.
Store this mixture in a big bowl (twice the level of batter) to allow the batter to ferment and rise! Just incase place a plate underneath the bowl so if it does spill over there won’t be a mess on your counter. Let this batter stand over night. (6 – 8 hours) Next morning you will see that the batter has considerably risen.
Finally Cooking – Get your idlli cooker ready and oil the tray/ mould well so when the idli is cooked, they come out easily and they remain in shape.
Take your batter and scoop out the batter from the top. Do not mix it all up. The secret behind nice soft fluffy idlis is not mixing the batter and using the soft nice foam like batter on top. This makes the perfect melting idli. You can have them with Tenga chamandi (coconut chutney), Mulagum cheriyaulli chammathy (chili and shallots chutney) or just MTR Chatni poddi.
This is the easiest way to make a yummy strawberry milkshake and it is ideal when you really want a drink and you are just a liiitttle hungry 🙂 I make it most afternoons now days. It’s a great way to beat the heat and whats more it has my favourite fruit!
So let’s get started –
- Strawberries – 2 cups of fresh strawberries
- Milk – 1/2 ltr
- Vanilla extract – 1/2 teaspoon
- Sugar – 1 tablespoon
- Vanilla Ice cream (optional) – 3 scoops ( it just makes the shake thicker, you can totally skip it)
- Ice Cubes – 5
The Process 🙂
In a mixer add the milk + strawberries + vanilla extract + sugar + ice cubes and ice cream. Mix it well till you see the mixture turns nice n pink inside the bowl.
Once done, pour it into your glass of choice and voila! Enjoy 🙂
Who does’nt like a little cinnamon with crunchy sugar on a buttered waffle!
For the waffle
All purpose flour (Maida) – 1 cup
Eggs – 1 whole egg and one egg white
Baking powder – 2 teaspoon
Sugar (powdered) – 1 teaspoon
Butter (room temperature) – 25 gms
Milk – 3/4 cup
Vanilla extract – 1/2 teaspoon
Cinnamon powder – 1 teaspoon
Salt – just a pinch
Lets get cooking –
- Firstly preheat your waffle maker so its nice and ready for the batter.
- Combine flour, baking powder sand salt and set aside.
- In another bowl, whisk butter till light and fluffy. Then add the eggs one at a time, followed by the vanilla extract and then the milk.
- Slowly add the flour mixture to the wet mixture making sure all the ingredients have combined well.
- Spour the required amount of batter into the waffle maker and let it cook till it is golden brown. ( I like mine just before they become too crisp)
- Take them out and add a big dollop of butter on both sides of the waffle.
- In another plate mix some sugar crystals and cinnamon powder ( I use a looot, just cause I love cinnamon)
- Dip the butter waffles in the sugar cinnamon mixture and there you have it!
Ps- My husband loves these with hershey’s chocolate syrup.
For the longest time, I have wanted to bake the perfect chocolate cake with three layers covered and smothered in chocolate ganache and dripping of caramel sauce and finally I got to bake it for my friends birthday!