Wednesday, 24 December 2014

Christmas Sugar Cookies

Deck the hall with boughs of holly,
Fa la la la la la la la la.
'Tis the season to be jolly,
Fa la la la la la la la la.

Merry Christmas everyone!! I'm sure everyone's in the holiday mood.

We @ ChocoChili want to apologize  for being MIA for quite some time. 

This is also the season to be forgiving so we know our readers would ignore the huge time gap in posts.. 

These sugar cookies are yummy and super easy to make. I made the cookies in chrismas colors.And yes what you see are orange cookies. I bought a food color which said red-orange. Clearly you can see there's no red in it. It was all Orange. ALL ORANGE!!!!

This recipe is adapted from Martha Stewart's sugar cookie.

  • 2 cups flour
  • 1/2 tsp baking powder
  • 100 gm butter(I used salted amul butter)
  • 1 cup powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • food color as required
  • Sprinkles for decoration.(I used silver balls)\
  • In a large bowl   whisk flour and baking powder.
  • Cream butter and sugar using an electric mixer until light and fluffy. 
  • Beat in egg and vanilla extract.
  • Put the mixer on low and slowly add the flour into the bowl till it is combined.
  • Divide the dough into two halves and add the required food color. Mix till the dough is become the required color.
  • Flatten the dough into disks and wrap it in cling film.
  • Freeze it till the dough is firm roughly around 20 mins. 
  • Preheat oven to 160 degree centigrade.
  • Line baking sheets with butter paper.
  • Remove one dough disk from the fridge  and let it stand for 5 to 10 minutes.
  • Roll it out between two butter paper. 
  • Cut the dough into shapes using cookie cutter.
  • Decorate the cookie with sprinkles. 
  • Reroll the scrap dough and cut shapes. Repeat with all the remaining dough.
  • Bake it for 10-15 mins, rotating it halfway through. I was using a microwave in convection mode so I didn't need to rotate it.
  • The time required for the cookies vary from the size and thickness of the cookies. Mine took between 10-12 mins. Bake the cookies till the edges are golden brown.

These cookies are super easy to make and will make a really good Christmas gift. Wrap it up in see through paper and tie a ribbon. Voila!! You have your own homemade Christmas gifts. I used them as return gifts for my Christmas lunch.

Note: To make an egg-less version of these cookies mix 1Tbsp of flax-seed powder with 3 Tbsp of water in a bowl. Keep it for 5 min. Beat it with a fork and add it to the mixture.

I have made the cookies with and without egg and it tastes the same.

Wednesday, 2 July 2014

Kosi Gassi

This is a very simple dish that uses a delicate balance of coconut and chilies to create a dish full of flavours! This dish is inspired from the Bunt region of Karnataka.

Preparation: 45 minutes
Cooking time: 45 minutes
Serves 2
Adapted from: Sanjeev Kapoor's Mastering the Art of Indian Cooking

  • Chicken - 250 gms, boneless, cut into small pieces
  • Green chilies - 10
  • Ginger paste - 1.5 tbsp
  • Garlic paste - 1.5 tbsp.
  • Curd - 1 tbsp.
  • Coriander leaves - 1 bunch
  • Garam Masala - 1/2 tsp. fresh
  • Coconut milk - 1 cup
  • Onions - 4 medium size
  • Tomato - 1/2 medium size and de - seeded
  • Water - for gravy
  • Oil - 3 tbsp.
  • Salt to taste
  • Turmeric Powder - 1/2 tsp.
  • Red Chili Powder -  1/2 tsp.
  • Fennel powder / saunf powder - 1 tsp.
  • For the chicken - In a bowl add curd, ginger paste and garlic paste and mix well. Now add the chicken and mix and ensure that the curd and paste mix covers the chicken really well. Refrigerate and marinade the chicken for 40 minutes.
  • In a pan, roast cumin seeds, mace, cinnamon stick, cardamom pods and black pepper. When the seeds begin to smoke remove from the flame and allow to cool. Using a mortar and pestle grind into a fine paste.

  • In a grinder, add onions, tomato, green chilies and coriander and make a smooth paste.

  • In a wide pan, add oil. When the bubbles begin to form at the base of the oil, add the onion paste and saute till the moisture dried up and the rawness of the onions has gone away. The onions will turn a little brown and look dry.
  • Now add red chili powder, turmeric powder and saunf powder and the garam masala and mix well. 
  • Add the marinated chicken and mix so that the chicken and the masala gets mixed.
  • Once the chicken begins to cook and release oils, add a little water and mix so that there are no lumps of the masala.
  • Add more water and cover the chicken. Allow to the water to boil on a low heat for 15 - 20 minutes or till the chicken has been cooked and the gravy is reduced.

  • Once the gravy is reduced, add coconut water to the chicken and allow to simmer for 2- 4 minutes.

  • Serve hot.

Thursday, 12 June 2014

Chicken Fried Rice

Chicken Fried Rice is a Chinese recipe and in India we have developed so many forms of the Fried Rice that it has become a Indo - Chinese recipe. A good fried rice blends in different ingredients into a scrumptious meal to be enjoyed by the entire family.

Our take on Chicken Fried rice is without two ingredients - capsicum and eggs. To spice up and mix up the rice, you may include fried egg and capsicum and even vegetables like Broccoli or bean sprouts or mushrooms. We have only used carrots and loads of chicken in this recipe.

Preparation: 20 minutes
Cooking: 20 minutes
Serves : 2

  • Cooked rice - 2 cup
  • Carrots - 1 finely chopped
  • Beans - a handful, finely chopped
  • Ginger paste - 1 tsp.
  • Garlic paste - 1 tsp.
  • Boiled chicken / chicken shreds - 1 cup
  • Soya Sauce - 2 tbsp.
  • Tomato ketchup - 2 tbsp.
  • Chili Vinegar - 2 tbsp.
  • Salt - to taste
  • Pepper - to taste
  • Oil - 3 tbsp.
  • Onions - 2, finely sliced.
  • In a bowl,  marinade the chicken shred with some garlic paste, ginger paste, salt and pepper.
  • After 15 minutes of marination, saute in little oil till golden brown. Remove from oil and set aside.

  • In a pan, add oil and the sliced onions and saute them til they are light brown and caramalized. Once light brown, add ginger and garlic paste and saute for about a minute or till the rawness of the garlic and ginger has gone.

  • Now add the vegetables and saute for 5 - 7 minutes til the vegetables begin to soften a bit and get color of the onions.

  • Add soya sauce and tomato ketchup and saute till the sauces bubble. The vegetables should be cooked by now and should have become a little crunchy.

  • Now add the cooked rice and saute with the vegetables.
  • Add the chicken shreds and allow to rest for at least half hour before serving.  
Bon Appetite!

Sonia and Neha

Saturday, 7 June 2014

Bombay Vada

Bombay Vada (of the famous Batata Vada) is one of the most delicious and mouth watering vada that ever exists (our opinion). There are hardly any places that serve authentic batata vada in Delhi NCR. We tried making our own version of it, and it turned out great. 

Serves: 2
Preparation: 20 minutes
Cooking time: 20 minutes


For the stuffing:
  • Oil - 2 tbsp.
  • Boiled potatoes - 3 mashed
  • Green chilies - 2 finely chopped
  • Onion - 1 finely sliced
  • Jeera / cumin - 1/2 tsp.
  • Green Chilies - 2, finely chopped
  • Ginger - 1/2 tsp. grated
  • Salt - to taste
  • Dry mango powder / amchoor - 1/2 tsp.
  • Dry red chilies - 2
  • Mustard seeds - 1/2 tsp.
  • Turmeric - 1/2 tsp.
For the layer:
  • Besan - 2 tbsp.
  • Water - to make a paste
  • Oil - to deep fry
  • Ajwain - 1/2 tsp.

For the layer:

  • In a bowl mix besan with water and ajwain till the consistency is thick enough to coat the bombay vada well.
For the stuffing:
  • In a kadai, add oil and allow to heat.
  • Once the oil is hot enough, mustard seeds and dry red chilies and saute till the mustard seeds crackle. 
  • Now add the onions, green chilies and the  grated ginger and saute till the onions are soft and ginger is cooked.
  • Add turmeric, salt and dry mango powder and saute for 30 seconds.
  • Add the mash boil potatoes and mix well. Keep aside and allow to cool down.

Getting it together:

  • Once the stuffing has cooled down, make small balls of the potatoes.
  • Coat the potato balls with the layer prepared with besan. Make sure that the layer is evenly coated and there is no place left
  • Deep fry till golden brown. 
  • Serve with you favourite chutney.


Friday, 6 June 2014

Mango Panna Cotta

Its raining Mangoes. How we love love Mangoes!! I have been wanting to make Panna Cotta for a very long time. 

Panna Cotta is an Italian dessert made by cooking cream, milk and sugar, adding gelatin and then cooling it down. It is an easy dessert to make and tastes yummy.

In this version of Panna Cotta, instead of gelatin, I have used agar agar. 

  • Ripe mangoes - 2 
  • Cream - 200 ml 
  • Milk - 250 ml
  • Chopped Agar Agar strands - 4 tsp. 
  • Warm water - 3/4 cup
  • Sugar - 125 gm 
  • Vanilla Extract - 1/2 tsp. 
  • Soak the agar agar strands in warm water for 10 mins.
  • In the mean time, peel and chop the mangoes. Put it in a blender and make puree otherwise called as coulis.
  • Add cream, milk and sugar in a deep bottom pan and cook it on stove top on low flame. Whisk it in frequent intervals till it comes to a gentle boil. Make sure that the sugar has dissolved completely.
  • Simultaneously, cook the agar agar and water solution on low flame till all the strands have dissolved completely.  Keep stirring it continuously.
  • Once the agar agar strands have dissolved and the milk+cream+sugar has come to a gentle boil, pour the agar mixture into the milk mixture and stir it very well with a whisk.
  • Cool the panna cotta mixture down for about 5 minutes. Whisk in the mango coulis into the panna cotta mixture.
  • Pour the panna cotta mixture into greased serving bowls. Cover it with cling film or foil and let it cool down till it becomes warm. 
  • Place the bowls in the fridge and refrigerate for 4 to 5 hours till it is set.
  • While serving it, top it with some chopped mangoes bits or even praline. 

I forgot to grease my bowls so I couldn't take it out the bowls. The panna cotta was set firm and what I loved was that it was not too sweet. 

If you are having a dinner party, then this dessert can be made a day earlier so that you are not bogged out on that day cooking the main course as well as the dessert. 

Coconut &Peanut Chutney

This chutney is ideal to have with dosa or idli.

Preparation: 10 minutes
Cooking - 5 minutes
Recipe source: My mum's kitchen

  • Grated coconut - 1 cup
  • Coconut milk - 2 tbsp.
  • Peanuts - 1/2 cup
  • Green Chilies - 1 / 2 based on how spicy you want it to be
  • Mustard seeds - 1/2 tsp.
  • Curry leaves - 5 - 7
  • Vegetable oil - 2 tsp.
  • Urad daal - 1/2 tsp.
  • Salt - to taste
  • Dry red chilies - 2, small
  • Hing / asafoetida - a Pinch
  • In a mixer grinder, add grated coconut, coconut milk and green chilies and make a fine paste. If the paste is thick, add very little water to it.
  • In a small pan, heat oil. Add dry red chilies, mustard seeds and curry leaves. When the mustard begins to crackle, lower the flame and add the urad daal and saute.
  • When the urad daal is golden brown, remove pan from flame. 
  • Add salt to the coconut paste as per your taste and then add the oil garnish.
  • Mix well and serve!

Wednesday, 4 June 2014

Chili Pepper Vinegar

For Summer Salads and poaching eggs this is a super vinegar!

Recipe source: Cook's Encyclopedia
Preparation: 1 week

In a mason jar put 10 dry red chilies, 250 ml white wine vinegar, 1 tsp. peppercorns and 1 tsp. coriander corns and leave for a week to marinade.