Healthy Honey Oatmeal Cookies with choco chip and almonds

 

These are healthy and easy to make! less amount of sugar or butter but still so very sweet. The cookies are chewy and go great with any other add-ins (raisins, cranberries, walnuts, chocolate chips, etc.) 
This is one of my favorite cookies, i generally don't eat or like biscuit or cookies except CCD's (Cafe Coffee day) Honey oatmeal cookies. From there i got the idea to make these.

Preparation Time: 15 minutes   |   Cooking Time: 20 minutes   |   Serves: 28 cookies

Ingredients: 

• Butter - softened 3/4 cup
• Brown sugar- 1 cup
•  All-purpose flour - 1 1/2 cups
• Oatmeal - 1 1/2 cup
• Egg - 2 no.
• Honey - 2 tablespoon
• Baking powder 1 teaspoon 
• Vanilla extract - 1 teaspoon
• Salt - 1 pinch
• Choco chip - 1/2 cup
• Chopped almonds - 1/2 cup
 

Direction to make: 

Preheat an oven to 325°F 

Sift the flour, baking powder and salt in a bowl, combine oats. Set aside. 

In medium bowl, beat butter with sugar until light and fluffy. Add honey and vanilla extract blend. Add egg one by one mix until thoroughly blended.

Add dry ingredients mix and fold it through spatula until smooth, no need to over mix.

Now add Almonds and Choco chips and mix well.

Keep this mix in the refrigerator for 15 min to set the dough.  

Drop dough using a tablespoon on parchment-lined baking try, leaving about
2” (5 cm) of space between drops. Dampen a spoon and press each ball lightly.

Bake at 160°C (325°F) for 15-20 minutes, or until golden. But keep eye on your cookies.

Cool 10 minutes on sheet then transfer cookies to a rack and cool completely. 

Store in an airtight container.

Step by step direction

 

Collect all the ingredients together.
Before making anything arrange all the ingredients, it will help to save your
time and you can concentrate on recipes.

 

 

Sift the flour in a bowl.

 

 Add baking powder, salt and oats. Mix well.

Beat butter until light and fluffy.

Add sugar beat again.

You can see now butter with sugar become light and
fluffy now add vanilla extract mix well.

 

Add egg one by one mix until thoroughly blended.

Add dry ingredients mix and fold it through spatula until smooth.

 

Fold and Mix.

Add Almonds and Choco chips and mix well.
Cover the dough with cling film and Keep this mix in the refrigerator for
15 min to set the dough.  

 

Spread the parchment-lined on baking try.

 

Drop dough on parchment-lined baking try, dampen a spoon
and press each ball lightly. Bake at 160°C for 15-20 minutes.

 

 Transfer cookies to a rack and cool it completely.

Store in an airtight container. 

Tip: The dough will flatten and spread during baking, so make sure to leave enough room between drops.

  

Stuffed & baked Chicken Breast

I always love to experiment with food n dishes, Good or Bad don't know but i have habit not to follow every recipe as it is (hardly i follow any actually i don't remember recipes). Well i love to give twist and add something new in it. This is one of them.
Here i added juicy corn with Parmesan Cheese in filling with squeezed orange juice.

Preparation Time: 20 minutes   |   Cooking Time: 25-30 minutes   |   Serves: 6 servings

Ingredients:

1. Boneless skinless chicken breasts - 500 gm
2. Chicken mince - 100 gm
3. Parmesan cheese - 4 tb spoon
4. Dry Rosemary - 1/2 tea spoon
5. Sweet Corn - 2 tb spoon
6. Onion - 1 medium size
7. Garlic cloves - 5- 6
8. Red Chilli power - 2 tea spoon
9. Roasted cumin and coriander power - 1 tea spoon
10. Salt - to taste  
11. Black peper
12. Coriander leaf
13. Lemon - 1
14. Half Orange
15. Canola Oil or any other Oil- 2 Tb spoon

 

Method:  

Wash the chicken breast with fresh water and tap with tissue paper to absorb the excess water.

Cut the uneven sides from chicken breast to make chicken mince.  

Marinate the chicken breast with lemon, salt and 1/2 spoon of chilli power. Keep
in refrigerator for 1/2 hour to 1 hour.

To start with Pound the chicken breast. 

Tip: Chill your boneless chicken breasts for at least 30 minutes before starting the pounding process. Chilling will make the meat easier to handle and will help it to maintain its firmness.

To Pound the Chicken Breast, place the chicken breast in large plastic bag or cling film. Pound chicken with the side of a meat mallet, rolling pin or heavy can until chicken is 1/4-inch thick. 

I dont have meat mallet but i am having wooden hammer from my daughter's toy store (yyyeeeeeee) so i am using that.

Remove chicken from plastic and set aside. Repeat with remaining chicken breasts.

For filling:

In the mean time make chicken mince. Chop the onion and garlic.

In a pan, add the 1 tb spoon oil, once it heats up add the chopped garlic and saute till become light brownish. Add chopped onions and saute till it is translucent.

Add chicken mince fry for 1 min then add sweet corn, salt, red chilli powder, black pepper, rosemary and roasted cumin and coriander powder. Squeeze half orange juice in it.

Saute for 1 min and add 1 1/2 spoon of Parmesan cheese then take off the pan from flames. Do not cook mince too much other wise it will become heard.

Our filling is ready. 

Fill the pound chicken breast with moderate amount of mince filling and Sprinkle Parmesan cheese about 1 spoon center of each chicken breast.

 

Now Roll up the chicken and secure with thread and tooth pick. 

Place the chickens in a baking dish coated with cooking spray. Bake, uncovered, at 220 center rack for 20- 25 minutes. Brush oil over chicken. Bake 5-10 min more if you feel its not done.

 

 

Chicken is baked completely. Don't over cook otherwise it will become hard n chicken will loss his moisture. 

 

Cut the chicken in inch thick pieces and serve with any salad.

 

 

 

You can make different filling for this like Mushroom, Cottage cheese, Vegetables etc.

Here i used Parmesan cheese coz i like the flavour of this cheese but you can
use any other Cheese.

Cottage Cheese in Garlic and Cajun spice

People get confuse between Paneer and Cottage cheese but both are different. Paneer is known as farmer cheese and has a much higher content of fat in it. Whereas cottage cheese has a greater content of protein in it and lesser fat than paneer. Paneer become little hard after cooking and cottage cheese remain soft after cooking, but never over cook paneer and cottage cheese.

This dish is very good starter or evening snack.

Preparation Time: 10 minutes   |   Cooking Time: 10 minutes   |   Serves: 4 servings

Ingredients:

1. Cottage Cheese - 200gm
2. Cajun spice - 2 spoon
3. Salt - to taste
4. Garlic cloves - 5- 6
5. Red Chilli power - optional
6. Canola Oil or any other Oil- 2 Tb spoon

Now day cajun spice easily available in market its a mix of 12-13 different spices (you can make is at home as well). For cottage cheese i used Milkana Brand, you can use any other brand which is available easily in market.

Method:

Cut the Cheese in big cubes, marinate with Cajun spice, salt and red chilli powder to taste (if you want this more spicy). Generally Cajun spice has salt and chilli pw but in this KAYA brand salt an chilli pw is very less so i have to put salt an chilli extra. keep this is aside for 1 hour to 1/2 hour.

Or you can make this instant as well if you have less time.

Chopped the garlic keep in side.

Put pan inflame an add 2 tb spoon oil, now day i am using Canola oil but you can use anyother oil. When oil is start heating put marinated cheese cubes, Fry them side by side 1 min each.
When one side cooked add garlic in same pan let it fry.

Both the side cooked now switch off the flame and serve with any favorite mocktail or cocktail.

 
How to make Cajun Spice at home for this Click here.

How to make Cajun spice at home!

I love my Cajun seasoning. Use almost on everything. It is basically salt with a variety of spices.

Use this Cajun seasoning for barbecue, chicken, fish, Paneer or cottage cheese, Cajun soups or sauces, blackened steaks, and pastas.

There are many commercial Brands present in market. What I don’t love about Cajun seasoning that you buy at the store, it is expensive, some time its full of salt or some time its less salt so after buying from marker 2-3 time i have decided to make it at home.

So i checked my spice cabinet what all spice i have and almost i found all except few.

If you make this in advance n preserve this, any time you can use with lavish time or instant.

It is easy to preserve in air tight jar.

Ingredients:

• Sweet Paprika powder        - 1 1/2 tb spoons
• kosher salt                           - 2 tb spoon
• Garlic powder                      - 2 tb spoons
• Onion powder                      - 1 tb spoons
• Dried thyme                         - 1 tb spoons
• Dried oregano                      - 1 tb spoons
• Dried basil                            - 1 tb spoons
• White pepper                        - 1/2  tb spoons
• Cumin                                   - 1/2 tb spoon
• Black pepper                         - 1 tb spoons
• Cayenne pepper (Red chilli) - 2 tb spoons
• Caraway seeds ( shahijeera) - 1 tb spoons

Method: 

Add Ground Cumin, Black pepper, Cayenne pepper, Caraway seeds in mixture and Ground coarsely.

Combine all ingredients in a bowl but make sure there is no moisture in bowl. Mix it properly, store in air tight jar.

Tip: Store in a cool, dark place up to 3 months. Shake spice jar prior to each use to make sure spices haven't settled.

Pineapple Syrup

The ideal pineapple flavor should be a blend of the sweet and the sour, this recipe is basically sliced pineapple dip in sugar syrup. This is very good for summers. Pineapple syrup can be used for a variety of recipes that range from exotic, tropical beverages to desserts to decoration on cakes and Indian sweets. But best is have it like this only anytime.

Preparation Time: 10 minutes   |   Cooking Time: 10 minutes   |   Serves: 6 servings

Ingredients: 

1. Fresh Pineapple slices - 8-10 or whole pineapple
2. Sugar - 3/4 cup
3. Food color lime yellow- (2-3 drop only by choice)
4. Pineapple essence
5. Water - 750 ml 

 

 

Method: 

 

Cut the pineapple in to small piece.

 

 

 

 

Take a pan on flame n pour water and sugar, keep stirring it fast till sugar dissolve in water properly. 

When it is dissolved, turn the stove to 'low heat' and keep cooking for 5 minutes. Don't make syrup too thick.

 

 

 

Now switch off the flame and Add the pineapple to the syrup. Add color and essence as well.

Drop of food color will give you nice color to your dish.

Now for cooling keep this in side and put this in refrigerator.

 

 

Serve chilled and enjoy.

Butterscotch filling pineapple muffins with almond topping

I baked me 1st cake when i was in class 7, My mom is wonderful cook n i guess got cooking inherit from her. She is my 1st cooking teacher. After that i started experimenting more & more. Some time i get very good results or some time disasters. But more impotent thing is you have to be FEARLESS.

Big, bakery-style muffins filling with butterscotch and topped with a sprinkle of almonds.

 

Preparation Time: 20 minutes   |   Baking Time: 20 minutes   |   Serves: 12 servings

Ingredients: 

1. Fine flour- maida-1 1/2 cup
2. Butter one stick-100 gm (salted or white butter both can use)
3. Brown suger- 100 gm
4. Egg- 2 (if small in size use 3)
5. Baking powder- 1/2 tea spoon
6. Baking soda- 1 pinch
7. Salt if its unsalted butter- 1 pinch
8. Butterscotch balls- easily available in market
9. Pineapple essence
10. Almonds- 12-14 pc chopped for sprinkling on top

Method:

Preheat oven to 180°C or 160°, its depend on your oven heating process. Sometime new oven's heating. Place muffin papers or liners in one 12-hole muffin tray. I don't grease them.

First combine all the dry ingredients, flour +baking powder + baking soda and salt. Sift them 1-2 times so it will help to loosens up flour that has been sitting around in storage for a long time, aerating it and helping your baked goods to have a lighter texture.

Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it's thoroughly melted. Set it aside at room temperature to cool, but don't let it solidify again.

I love to use brown sugar in cakes and muffins, its give u good texture and light sweet taste. I generally grind the sugar in advance to use, it will save your time.

Beat the eggs in a separate bowl about 5-6 min until become fluffy and double in size then add the sugar beat about 1 min. Add butter and Pineapple essence to the eggs and beat about 1 min.

Now its time to put all the dry ingredients in liquid ingredients and mix no more than ten seconds. If you see visibly lumpy, and you may see pockets of dry flour, That's OK! It's extremely important not to overmix the batter, or the resulting muffins will be too hard. Better to fold the batter by rubber spatula properly to smooth batter.

 Butterscotch Balls

Gently pour the batter into the prepared muffin pan. Now after pouring the batter tap the pan 2-3 time to set the batter. Put butterscotch balls about to 7-8 piece in the center of each muffin batter and cover it.

Sprinkling the chopped almonds on each muffin batter and bake immediately.

Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Texture would be soft, butterscotch would melt inside the muffin.

Shahi tukda with date jaggrey (nolen gur) kheer

This most requested recipe and my 1st post to this blog n i am very happy to post this :-))

Shahi Tukda is a royal treat to taste buds at anytime thats why its name is Shahi-means Royal. This is  all time favourite dessert recipe, perfect dessert option for a festive occasion n loved by every one. Basically Shahi Tukda is a deep fried slices of bread deep in a suger water( Chashni) but here i have given a new twist to it.

Preparation Time: 10 minutes   |   Cooking Time: 30 minutes   |   Serves: 4 servings

Ingredients:

1. White Bread slices - 4 - 6, each cut into 4 smaller triangles
2. Pure Ghee ( Desi Ghee) - 200 gm, to deep fry

For kheer

1. Basmati Rice - Half small bowl, shoked in water for 1/2 hour
2. Milk - 1 liter
3. Date Jaggery - 150 to 200 gm ( depand on how much sweet you want)
4. Almonds and pistachios, finely chopped for decorate

Method : To begin with, we will make the Kheer for the dish by boiling the milk in a heavy bottomed sauce pan on medium heat. 

Drain and grind the rice to a coarse paste (dont grind too much). Bring milk to a boil. Add rice paste dissolved in a little water or cold milk.

Boil the milk till it is reduced to 1/4 or 1/2 of the original quantity stirring constantly ( its depants on what consistency you want). Cook till rice is completely cooked, stirring constantly .

Once reduced in quatity take out from flame and add Date jaggery and cover it. Jaggery will melt in heat, stirring occasionally. When you see it melts completely cover it n keep in side for cool.

First you need to cut the edges of the bread. Thereafter, cut it diagonally to form 2 triangles. Fry them in hot ghee until golden brown and crisp.

In serving platter arrange bread pieces and garnish with almonds and pistachios. Pour the Kheer in separate serving bowl or serving spoon and Serve. Before eating put the Kheer on Tukdas and ENJOY!

 

P.S.   made tukadas crisp to eat so when you will pour the kheer it will be crispy in texture.