So if you’re craving for a quick treat, these cookies are perfect and they pair great with a glass of milk too. So if you have kids who are learning to cook or you would want them to engage in some kitchen activity this recipe is again perfect for them too. Its super fun, easy and tastes amazing!
Easy 123 Peanut Butter Cookies
Yield: 12 Cookies
Prep Time: 5 mins. Cook time: 7 mins.
Total time: 12 mins.
- 1 Cup Smooth Peanut Butter
- 1 Cup White Sugar, Granulated
- 1 Egg
- Preheat oven to 180 degree C and line a baking dish with parchment paper
- In a prep bowl combine peanut butter, sugar and egg. Mix using a spoon,until well combined
- Scoop about a tablespoon of dough and roll into a 1 inch ball. Place on the prepared baking sheet and gently press down each cookie with a fork making a criss-cross pattern
- Bake for about 7-10 minutes or until the edges start to turn golden brown
- Let cool on the baking sheet for a minute before removing
- Cookies will be crunchy on the edges and soft and chewy on the inside
So, this is a variation of traditional stroganoff which is done in beef, this one is using chicken and includes paprika and tomato paste too. But if you like beef better, use beef instead of chicken and you ahve your “Beef Stroganoff”. Another good thing about this recipe is that you can serve it with boiled rice, garlic rice or any type of rice or you can do the way I did serve over pasta or noodles.
Please your family and friends with this fancy dish prepared in less than hour and they’ll scrape their plates clean just like my family!
Spicy Chicken and Mushroom Stroganoff
Yield: Serves 6-8
Prep Time: 15 mins. Cook time: 30 mins.
Total time: 45 mins.
- 2 Cups Chicken Chunks (cubed)
- 1 tsp Black Pepper Powder
- 2 Tbsp Oil
- 1 tsp Salt
- 2 tsp Worcestershire Sauce
- 1 Tbsp Dijon Mustard Paste
- 1 medium Onion, Chopped
- 4-5 Garlic Cloves, Minced
- 1 Cup Button Mushrooms, sliced
- 2 Tbsp Tomato Paste
- 2 Tbsp Butter
- 2 Tbsp Flour
- 2 Cups Chicken Stock
- 1 tsp Salt, or to taste
- 1 tsp Paprika
- 1 tsp Chili Flakes
- 1 tsp Black pepper powder
- 1 tsp Worcestershire Sauce
- 1/2 tsp dried Thyme
- 1/2 Cup Cream
- fresh Coriander Chopped, for Garnish
- 1 Pack Flat Noodles, Pasta
- Pat the Chicken Breasts dry, cut into 2-inch chunks (cubes) and season with black pepper, salt, Worcestershire sauce, mustard paste and oil. In a cooking pan, heat 2-3 Tbsp of oil over medium-high heat. Fry the chicken in batches until golden brown, then let it rest on a plate until further use
- Now lower the heat to medium, add 1 Tbsp of oil and onion, stirring occasionally until they become translucent. Now add the garlic and fry until fragrant. Add to it sliced mushroom and saute. Here add a pinch of salt and pepper, cook for about 5 minutes or until the mushrooms are browned.
- Add to it the tomato paste, give it a nice stir and let cook for about 1-2 minutes, now make a well in the center of the pot add butter and flour and mix. Cook for about a minute to let the raw flour taste cook off.
- Now pour in the chicken stock, while stirring and mixing everything together. Add the remaining seasoning and sauces mix and let it thicken and bubble slightly
- Add chicken to this bubbling sauce and let it cook on simmer for about 5-10 minutes.
- Meanwhile, prepare your noodles or pasta until al-dente. drain and let sit, until the sauce is prepared
- Now add to the sauce, cream and season once again with a pinch of salt and black pepper, mix well and bring to a simmer. Here taste check and adjust the seasoning.
- In the serving dish, make a bed of pasta/noodles and on it pour the Chicken and Mushroom Stroganoff. Garnish with freshly chopped coriander and serve
French toasts are my ultimate breakfast meal. I remember as a kid, I used to have french toast for breakfast every day and I never got tired of eating them. Yes, daily. Although, I’m not that regular at having french toasts for breakfast, but hey! you don’t need a reason to have french toasts.
So, this time the French Toast recipe went from being classic to something special and became Nutella Stuffed French Toast. Now, this is not just a breakfast it is a breakfast dessert, so utterly, buttery, nuttely DELICIOUS!
You’ll love this as much as I do, try this stuffed french toast recipe!
Nutella Stuffed French Toast Recipe
Yield: Serves 2
Prep Time: 10 mins. Cook time: 20 mins.
Total time: 30 mins.
- 1 Egg
- 1/4 Cup Milk
- 4 Slices of Bread
- 4-6 Tbsp Nuttela (or as required)
- 2 Tbsp Butter
- A few drops of Vanilla Essence
- 2-3 pods Green Cardamom (Crushed)
- Powdered Sugar for serving
- In a prepping bowl whisk egg and milk together. Add to it the crushed green cardamoms and vanilla essence, whisk again
- Spread 2 slices of bread with Nutella (depending upon how much you require, 2-3 Tbsp per slice should be enough). Place the other slice on top of Nutella spread slice and press it gently
- Heat the pan and melt the butter. Carefully dip each side of the sandwich in the egg mixture until its coated well
- Put the french toast sandwich in the pan and cook on medium heat until golden from both sides
- Cut the sandwich in to half diagonally and transfer to serving plates and dust with powdered sugar
- Serve immediately
As the monsoon season begins and the temperature starts to drop, the rain is pouring an instant craving for something warm and sweet begins. In times like those Semolina (Suji/Sooji) halwa is one dish you need to know.
Out of all the Halwa desserts that I know, this is one of my favorite halwa recipe. Just imagine, rain is pouring down, the weather is cool, and you get this warm Semolina Halwa with its sweetness tempered with the spiciness of cardamoms and those chunky bits of almond and pistachios.. aah..mazing! It sure is very comforting and takes less time too.
Besides being a dessert, it can be served as a festive dessert, or even a breakfast delicacy with puris. The tricky thing here is the ratio of Semolins (Suji):Water:Sugar and the ratio I use is 1:2:1 where water is divided as (1 part water and 1 part milk). For more tips & tricks see the end of the recipe
Cook time: 20 mins.
Total time: 20 mins.
Yield: Serves 6
- 1 Cup Semolina (Suji/Sooji)
- 1 Cup Granulated Sugar
- 1 Cup Water
- 1 Cup Full Cream Milk
- 1/2 Cup Ghee
- 5 Pods Green Cardamom (Split open)
- 2-3 drops Kewra Water (Essence)
- 1/4 Cup Almonds (sliced) for garnishing
- 1/4 Cup Pistachios (sliced) for garnishing
- In a heavy bottomed pan add ghee and let it melt over medium heat. When it melts add Semolina (Sooji/Suji) and mix.
- Roast the semolina on low to medium heat, stirring occasionally until it turns light golden in color and gives off a faint aroma
- While semolina is being roasted, in a separate pan bring mixture of milk, water, sugar and cardamom to a boil, stirring often
- While the Semolina has been roasted, and you’ve achieved your desired color (not too dark) gradually add the milk-water mixture into the pan stirring constantly so that lumps are not formed and the mixture is absorbed
- Keep stirring on low heat until the mixture is thick, semolina swells and the mixture pulls away from the walls of the pan
- Turn off the heat, add the drops of Kewra water (essence) mix the mixture and partially cover the pan for about 10 minutes.
- Let it cool to a warm temperature, serve warm garnished with sliced almonds and pistachios.
Tips & Tricks
- If you want that very soft consistency to go with puris increase the amount either milk or water in the recipe according to your desired consistency
- You can be creative with your serving by using different shaped molds to serve your halwa
- Garnish it with cashew nuts , raisins or coconut
- This simple halwa can be made flavorsome as Pineapple Semolina Halwa or Orange Semolina halwa too (will post these recipes soon)
~Happy Cooking and Keep Tickling those Tastebuds~