COCOA AND OAT COOKIES

My children love to have some tidbit like biscuit, cake, muffin and the like for tea time. This is the reason why I had to bake regularly instead of buying ready made goodies from supermarket shelf. Furthermore baking your own gave a lot of satisfaction in improving the recipes and we can adjust the amount of fat and sugar to our requirement another words, it is much healthier. One such recipe is Cocoa and Oat Cookies baked according to my taste.

INGREDIENTS

1 and 1/2 cups all purpose flour
2 and 3/4 cups rolled oat
1 cup white sugar
3 tablespoons unsweetened cocoa
1 cup butter
1 teaspoon baking powder
1 teaspoon vanilla essence
1/4 cup milk

METHOD

1. Preheat oven @ 175 C.

2. Cream butter and sugar until creamy, add milk and vanilla.

3. Combine together flour, cocoa, oat and baking powder, add the butter mixture, stir well.

4. Shape into a small ball then flatten slightly. Bake for 10-15 minutes.

5. Leave on pan for 5 minutes, remove and cool on rack.

6. Store in an airtight container.

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CHYE SIM WITH DHAL

Simple and nutritious vegetable, it is non spicy and best taken with rice or capati. Beside chye sim (Japanese mustard spinach) other leafy vegetables could be replaced using this method. Adding the chili powder makes it tastier otherwise it is rather bland. Without soaking, boil  the moong dhal until soft but still maintain its shape before adding them to the veggie.

INGREDIENTS

200g chye sim chopped
1 onion sliced
1 teaspoon garlic paste
1 teaspoon chili powder
1/4 teaspoon mustard seeds
1/4 teaspoon urad dhal
2 tablespoons moong dhal soaked
1 tablespoon oil
salt to taste

METHOD

1. Heat the oil, splutter the mustard seeds and urad dhal. Add the onion, fry until light brown.

2. Add the garlic and chili powder, fry for a minute then add the chye sim, salt and the dhal.

3. Stir for few minutes, remove from heat.

4. Serve hot.

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NORTH INDIAN CHICKEN CURRY

Chicken was always a favorite for everyone.  There were tons of ways to cook chicken.  Am always on look out to try any new recipes to serve my family.

I came across this unique dish  by famous chef,  Zarinah Anwar. which does not use ginger and garlic in the recipe and really curious to know how it turns out.  This North Indian Chicken Curry does not use ready made curry powder but make your own from scratch.

The masala paste made of coriander seeds, cumin seeds and dry chili  are first roasted  then blended.   North Indian Chicken Curry was super yummy,  spicy and  very aromatic since using freshly blended  spices.  I would  definitely cook this again.

BANANA AND OAT COOKIES

Have baked muffin and cake using banana. What's next to cook with banana? This is a nice twist to a regular oatmeal cookies. It's a great way to use up your over riped banana. At the time of baking the aroma of bananas filled entire kitchen, certainly any essence is not required for the recipe. The cookies had soft center and pleasant to munch with.

EASY POTATO CURRY

Normally came across a dish with no onion and no garlic but this time I decided to 

try one using Nithu Bala recipe.   It turns out to be a favorite with my family although it uses minimum ingredients. Thanks so much Nithu for sharing this lovely recipe. Done with my own style.

INGREDIENTS

2 potatoes cut into cubes
1 and 1/2 teaspoons sambar powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon mustard seeds
1 tablespoon oil
salt to taste
curry leaf
water

METHOD

1. Heat the oil, fry the mustard seed until it crackles, add cut potato, sambar powder, chili powder, turmeric powder, salt, curry leaves and little water.

2. Cover the pan, stirring once a while,  sprinkle water if it is too dry, let it turns soft.

3. Remove from heat.

4. Great to serve with rice or chapati

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