Sneha's Recipe

White Chocolate Chunk Oats Cookies#BakingBloggers

In: Baking Bloggers, Biscuits & Cookies, Butter

These are bakery style White Chocolate Chunk Cookies with golden brown edges with gooey centers.

They are so delicious perfect cookies to go with your tea or coffee. I have made big ones weight is 45 grams each. But they are so crisp and bake in just 12 to 14 minutes.

Makes 14 Big Cookies
Ingredients
75 Grams Softened Butter
38 Grams Vegetable Shortening
140 Grams Caster Sugar
1 Egg
1 Teaspoon Vanilla essence
175 Grams All Purpose Flour
¼ Teaspoon Salt
½ Teaspoon Baking soda
½ Teaspoon Baking powder
46 Grams Oats - make it into a powder
100 Grams White chocolate chips

Method

Beat butter and sugar until creamy and fluffy, then add in the egg and vanilla essence, sieve the dry ingredients, with a spatula mix it till no dry spot of flour is seen. Cling wrap the bowl and chill it in the refrigerator for at least 2 hours. After 2 hours I weighed each cookie 45 grams. Make round balls and placed them in a lined baking tray and again refrigerate the tray till the oven is pre heated.

In the meantime pre-heated oven to 170°C . Place one tray at a time in the oven and bake 12-15 minutes, half through the baking time, change the sides of the tray. Check if the cookies are done after 12 minutes. Mine were done at 13 minutes. Take the tray out of the oven and place the other tray. Lift each cookies with a spatula and place them on a wire rack, till they cooled completely.

When completely cooled, store them airtight container. Enjoy with your tea or coffee.

My Notes
You can make these all butter, but, I have used vegetable shortening a little so that these retain they shape and do not spread while baking. These retained their shape as your can see. They have perfect top.

These are so crispy and chewy, you will love them.
Chilling the dough is a must or else you want be able to roll them or shape them.

Labels: Oats, White Chocolate, Cookies, Biscuits & Cookies, Baking Bloggers, Butter, Vegetable shortening, Egg, International Cuisine

Baking Bloggers

Baking with Oats or Oat Flour

- - Baked Oatmeal with Rhubarb by A Day in the Life on the Farm
  - Buttermilk Oat Flour Pancakes by The Redhead Baker
  - Cherry Rhubarb Crisp by Palatable Pastime
  - Chewy Oatmeal Cookies by Making Miracles
  - Chocolate Cherry Oatmeal Cookies by Karen's Kitchen Stories
  - Fresh Cherry and Nectarine Crisp With Oat Streusel by Magical Ingredients
  - Icelandic Happy Marriage Cake - Hjónabandssæla by Food Lust People Love
  - White Chocolate Chunk Oats Cookies by Sneha’s Recipe

4 comments

Kokum Sherbat#SundayFunday

In: Healthy, Juices, Kokum

The Summer heat is full on now and the never ending thirst to have cool treats and drinks which will soothe the swelter, scorching heat. One such drink that will cool down the heat and give a soothing effect to our body and its system it this apt drink. Kokum is a berry like fruit native to Western Ghats and the coastal region of India, it's an Indian Super fruit.
In English Kokum is known as Garcinia indica, a plant in the mangosteen family (Clusiaceae), which in India known as kokum, which is used in culinary, pharmaceutical and industrial. This drink is prefect and prepared in a jiffy it's no fuss. So lets go to the drink and cool down.

Ingredients

5 -6 Nos Kokum
1 Green chilly - de seeded & finely chopped
2 Tablespoon Jaggery or according to your taste
A pinch or two of roasted Cumin powder
4 Cups water
Shendav Namak/ Salt to taste
1 Teaspoon Lime juice
2 Tablespoons Coriander leaves finely chopped

Method
Rinse the kokum fruits in water. Lightly heat the water and add all the ingredients except coriander and green chilly, stir well and let it rest for a hour or two. When the juice and color of the kokum has been absorbed in the water, strain the juice. Then keep this in the fridge to cool. When ready to serve add the coriander leaves and green chilly, ice cubes. Serve chilled kokum sherbet and feel super cool. The lime juice in this drink gives a lovely tangy feel.

My Notes

This juice can be prepared with sugar also. You can also store this juice in the fridge for a two to 3 days. If you want to store it for more days then do not add the green chilly and coriander leaves .

This is what Maharashtrian's used as a souring agent (apart from tamarind and before the tomatoes came along.)

Labels: Kokum, Juices, Healthy, Preservative free, Summer Fruits, Maharastrian Cuisine, Maharashtra, Sunday Funday

Magic with Berries

Berry Spinach Salad by Making Miracle
Blackberry Spinach Salad by Amy's Cooking Adventures
Blueberry & Grape Smoothie by Mayuri's Jikoni
Blueberry Picking and a Summer Salad with Microflowers and Berries by Culinary Adventures with Camilla
Eggless Strawberry Banana Muffin by Cook with Renu
Instant Pot Shredded Chicken Sandwiches with Blackberry Jalapeno BBQ Sauce by A Day in the Life on the Farm
Kokum Sherbat by Sneha’s Recipe
Sparkling Strawberry Cocktail by Food Lust People Love
Summer Berry Turnovers by Karen's Kitchen Stories

4 comments

A Healthy Salad With Sumac Yogurt Dressing#Improv

In: Brown Rice, Carrots, Garlic

This is a salad with sumac yogurt dressing. It's makes a filling meal too. You can make the salad and dressing the day before, separately, cover and chill. Serve it just when you want.

Makes 2 Large Plates Salad
Ingredients
1/3 Cup Brown Rice
1/3 Cup Sabut Masoor / Puy lentils
2 Firm Tomatoes - de seeded & diced
1 O0ty Carrot - diced
2 Celery sticks - diced
1 Cup Colored Bell Peppers - diced
1 Cucumber - diced
1 Small Onion - diced
1 Green chilly - deseeded & finely chopped
A Juice of One Lemon
2 Tablespoons Olive oil
2 Tablespoons Chopped Coriander
Salt & Black Pepper to taste
For The Yogurt Dressing
250 Ml Fresh Thick Yogurt
1 Tablespoon Olive Oil
A Juice of One Lemon
1 Teaspoon Sumac
1 Clove Garlic - grated
Method

Wash and soak the brow rice and lentil separately for at least 2 hours.
Cook the rice and lentils in pressure cooker separately with water one inch above the rice / lentils and salt to taste. The lentils are cooked on high flame for one whistle. Drain well and set aside to cool. In the same cooker, add the brown rice, water and salt to taste, cook it on high flame for one whistle then reduce the flame and cook it for 15 minutes on low flame. Drain well and set aside to cool.
In small jar mix in the lemon juice, oil, season it with salt and pepper. Set this aside.

Mix the yogurt dressing ingredients, season and sprinkle with sumac.

In a large plate arrange each in color contrast. Sprinkle the chopped coriander and chilly on top. Cling wrap and refrigerate till ready to serve.

Stir the lemony oil into the salad just before serving; serve the yogurt dressing on the side.
Labels: Sabut Masoor, Salads, Carrots, Tomato, Brown Rice, Garlic, Radish, Healthy, Improv Cooking Challenge, Sumac, Yogurt, International Cuisine

Improv Cooking Challenge: June 2021

Sumac & Yogurt

Iranian Beef Stew with Yogurt Sauce from Pandemonium Noshery
Persian Kebab Kubideh from Palatable Pastime
A Healthy Salad With Sumac Yogurt Dressing from Sneha's Recipe
Garlic and Herb Marinated Chicken from A Day in the Life on the Farm
Curried Eggplant and Chickpea Fatteh by Magical Ingredients
Mussakhan (Roast Chicken with Sumac and Red Onions) by Making Miracles
Mediterranean Chicken Gyro from Cookaholic Wife

4 comments

Chakalaka With Pap-Pap/A Vegan & Gluten Free Stew With Cornmeal#EattheWorld

In: African, Carrots, Coloured Bell Peppers

Lesotho chakalaka and pap-pap is a very typical meal. The national dish of Lesotho is Pap-pap, made from cornmeal. Chakalaka is a vegetable stew made with baked beans, peppers, carrots and onions, it's delicious. The Chakalaka is vegan and gulten free. You can make the Pap Pap also vegan instead of butter use vegan butter, substitute the milk with water.

I made this chakalaka mild, add more chilly powder for chopped chilly for a spicy version.

Serves 3
Ingredients
For the Chakalaka/Vegan Vegetable Stew
1 Orange/ Ooty Carrots - grated
1 Medium Onion- thinly sliced
1 Cup Colored Bell Peppers - Orange, Red & Green - diced
¼ Teaspoon, Turmeric
1¼ Teaspoon Curry Powder
1 Teaspoon Red Chilly powder
1 Cup Baked Beans
1 Small Veg Stock Cube
2 Tablespoon Oil
For the Pap Pap
½ Cup Cornmeal
1 Tablespoon Heaped Butter
2½ Cups Boiling Water
½ Cup Milk
1 Cube Cheese

Method

To Make The Chakalaka

Heat the oil and add the onions sauté till the onions turn translucent, add the dice colored bell peppers saute for a minute, add the grated carrots and saute till they wilt a little, now add the baked beans and all the dry spices - turmeric, red chilly and curry powder, the stock cube and ½ cup hot water , cover and cook for 7 - 10 minutes.

Taste and then add salt if necessary. Switch off the flame.

To Make The Pap Pap

In a large sauce pan add the water and butter, when it comes to a rolling boil add milk and the polenta, keep stirring till it form a lump free batter. Keep stirring for another two minutes. Then cover and cook for 7- 10 minutes, stirring after every 2 minutes, till all the water is absorbed.

Add the cheese and a salt to taste give it a good mix. Pap Pap is ready.

Serve the Pap Pap with Chakalaka and Enjoy!!
Labels : Main course, Lesotho, African, Stew, Vegan, Gluten free, Coloured Bell Peppers, Carrots, Eat the World, Cornmeal, International Cuisine

Check out all the wonderful Lesotho dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Butha Buthe - Spinach and Tangerine Soup

Palatable Pastime: Lesotho Likhobe

Magical Ingredients: Lesothan Chakalaka With Papa

Making Miracles: Lekhotloane

Sneha’s Recipe: Chakalaka With Pap-Pap/A Vegan & Gluten Free Stew With Cornmeal

Amy’s Cooking Adventures: Borotho - Bread from Lesotho

A Day in the Life on the Farm: Makoenva

Cultureatz: Butha-Buthe, a Spinach and Tangerine Soup

Kitchen Frau: Chakalaka with Pap (Vegetable-Bean Stew with Cornmeal Porridge)

3 comments

Homemade Aam Roti/ Mango Papad#SundayFunday

In: Aam Roti, Gluten free, Homemade

Aam Papad is called Amba Vadi in Marathi, which is an Indian fruit leather made out of mango pulp, sugar and its sun dried. This is famous all over India, since mango is the King of fruits.

From my childhood and even now I, love to eat this tasty, delicious and mouth-watering roti. My hubby and daughter to love it, we just can't stop eating this. Its so easy to make, only requires a little effort in keeping it to dry for 3 to 4 days depending on the thickness and sun heat.

Ingredients
4 Cups Mango Pulp - I used ripe Alphonso
1 Cup Heaped Granulated Sugar
A Pinch Cardamom powder - optional
A Pinch of Salt

Method

Wash, peel the mangoes & cut into pieces. Blend these mango pieces into a fine paste. Pour this blended paste and sugar into a heavy bottom pan or kadai, place it on the gas flame on medium high to boil.

After it comes to boil, reduce the flame and cook for 10 - 15 minutes more until pulp becomes thick or sticky

and reduces to half, keep stirring continuously.

Grease a steel plate or tray with clarified butter, pour the cooked mango mix in the plate and spread it out thinly.
Now keep this plate out in the sun to dry. If the sun's heat is strong then the aam roti will dry in 3 - 4 days.

Else you can keep the plate in your room or the kitchen, you can cover the Mango Papad with a thin cloth or net. It will take 5 - 6 days. Once the Mango Papad has dried completely, first loosen it from sides and lift it with a knife. As you see in the pic, it's very thin, that I really want it.