Wednesday, January 25, 2012

Vendakka Mappas/ Okra in creamy spicy coconut gravy...Kerala style.

I have been baking a lot...and maybe indirectly responsible for your bulging waistline or your high cholesterol....can't help myself...I love baking and its therapeutic for me....but all the baked goodies are for my kids and their friends....I rarely buy snacks from bakery.....I have this big aversion to store brought goodies....why buy them when you can make them at home.....a healthy economical option, but then its my own personal opinion.


Friday, January 20, 2012

Chocolatechips Cookie Bars.....step by step.

Chocolate Chips Cookie Bars, oh yes!! there are so quick and easy to make....the chocolate bits in every bite takes you to heaven and back!!

Food has the ability to make complete strangers friends and blogging has given me that, one such friend is Mitha. We exchange mails and have become from strangers to friends in a very short period of time. Surprisingly the main topic of our conversation will be food.

I admire women who balance home and work and Mitha is one such woman......she loves to bake after coming from office, not to mention the hectic office work, traffic jams, a beautiful baby at home....... Whenever I come across an easy recipe I would try it keeping in mind my two sis-in-laws who try to balance work and home.....and I always recommend those easy recipes to them.

Coming back to these bar cookies, the best thing about them is you don't have to roll each one, place two inch apart on the baking sheet....etc etc.....just spread on the baking sheet and bake easy!

These cookie bars are studded with chocolate chips and have a crunchy outer crust with a gooey center. These are so easy to make that you will stick to them forever!

I just love making these super simple cookie bars.

The mantra is make the cookie dough, spread them, bake them, slice them and oh! yeah! munch on them. If you like it to be on the crispier side...just increase 5 minutes of baking time.

Recipe Source:


Butter: 1/2 cup/1 stick.
Granulated sugar: 1/4 cup.
Brown sugar: 1/2 cup (I mix 1 tsp of jaggery to granulated white sugar to get brown sugar; if you want more darker brown sugar can add up to 2 tbsp of jaggery).
Egg: 1.
Flour: 1 Cup.
Vanilla essence: 1 tsp.
Baking powder: 1 tsp.
Salt : 1/4 tsp (omit if using salted butter)
Chocolate chips: 1 cup.


Line a baking pan.

2. Melt butter, stir in granulated sugar and brown sugar.

3. Add egg...(you don't have to take out your egg beater, just your whisk is enough to make these bars).

4. Add vanilla.

5. Dunk in flour, baking powder, and salt.

6. Stir with whisk until combined.

7. Now the best part....fold in chocolate chips. Meanwhile preheat oven to 180 degree C.

8. Give it a soft stir.

9. Pour into prepared pan.

10. Spread evenly (the dough might be a little thick).

Bake for 15 to 20 min or until golden brown and a tooth pick inserted into the center comes out clean. Cut into your desired shape while still warm.

Serve with a glass of milk. This will keep well in an air tight container for a week (if your kids permit).


Thursday, January 12, 2012

Cappuccino Muffins With Dulce de leche Topping

I had a wonderful Christmas but was down with bronchitis the very next day and though I did get better in time for New Year again it came back and was totally sick for a few more days. Nidhi and Cheriyan was having Christmas Holidays and both of them had a not-so-exciting-holidays.....with a totally sick mom to take care of. I had promised tons of goodies and even promised them Mall visits......anyways I made up with them with this cappuccino muffins (which I make often) and topped it with Dulce de leche. Most of you will be familiar with this creamy toffee caramel flavor sauce. My kids just love them, so I piped this lovely saucy creamy toffee caramel on top of the muffiins and sprinkled some chocolate strands just to cheer them up.

About Dulce de leche; we do not get these here in Calicut and I don't know whether it is available in Kerala. So I usually make them with condensed milk in pressure cooker.

Dulce de leche can be made very easily in just about an hour right in your home with your pressure cooker. To get the creamy consistency just 30 minutes is needed to get this piping consistency it takes 40 minutes. You can top in on cakes, cup cakes, cookies, puddings, brownies, muffins.....

Banoffee Pie Recipe.

How to make Dulce de leche:
1. First let me warn you that though it is easy to make at home you have to be very CAREFUL!. One tin condensed milk is immersed in water in a pressure cooker and when the steam comes put the weight on and after the 1st whistle simmer the fire for 30 minutes. After 30 minutes switch off the flame and let it come to room temperature. Now we have a hot unopened can in the cooker which might be still hot. DO NOT OPEN it until it comes to room temperature. If you open it while still hot the can will burst because of the pressure inside. So please be careful while making this and please do not let your children handle it while still warm or hot. Open only when the can comes to room temperature....

2. Since I wanted a more thicker consistency I allowed up to 40 min on low flame, so that I can pipe on top of the muffins and it would hold own its own........if you like saucy consistency 10 minutes will be fine. This is how it looked after 40 minutes....a thick dulce de leche.

Pipe it on your muffins or cupcakes or even cookies.


Monday, January 02, 2012

Slow Roasted Beef Noodles (With Vegetables) ..........My Way!!

I hope everybody had a fabulous New Year!


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