Archive for the ‘Breakfast’ Category

Chocolate Chip Cookies

Posted: July 6, 2011 by incidentalcooksuman in Baking, Breakfast, Cookies
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I love chocolate chip cookies! Who doesn’t, correct? I mean I have never met anyone who does not love chocolate chip cookies. In my house a big jar is always filled with some kind of cookies. Hubby also needs cookies with his tea every morning. Even my little one loves these cookies with milk which is the best part. Ever since I’m baking things at home I don’t feel like getting the store brought cookies. I think this is the disadvantage when you able to cook something.

I baked these cookies over the weekend and the cookies came out so moist inside, chewy but little crisp on outside and packed with chocolatey goodness.What I love about these cookies are they stay fresh and moist for a week in air tight container but they never last that long. This recipe is definitely a keeper in my house!! Its easy and very simple to execute. so, when ever you feel like making some cookies, try out this recipe.


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1  1/2 cups good semisweet chocolate chips


  • Preheat the oven to 325 degrees Fahrenheit (190 degrees Celsius).
  • Sift together the flour, salt, and baking soda, set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, Mix the butter with both sugars; beat on medium speed until light and fluffy.
  • Reduce speed to low; add in the egg one at a time and vanilla and mix until well blended and smooth.
  • Add dry ingredients and beat at low-speed until just combined. Stir in chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Repeat to complete the rest of the dough.
  • Bake until cookies are golden brown about 12 to 15 minutes.
  • Remove from oven, and let cool on baking sheet for 2 to 3 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week. Enjoy!!

Since, I am getting comfortable with yeast, the next thing I wanted to try baking is simple white sandwich bread. The best thing I have learned after couple of fail attempts and couple of success is that you have to be patient while working with yeast. It really takes time to shows its magic. And the outcome will always amazed you. I always considered baking bread would be a whole lot of task but within 2 1/2 hrs, I was done with everything and have put the bread in oven to bake…AMAZING!! Isn’t it??

The best part when you bake your bread is your whole house is filled with freshly baked aroma which is mind-blowing. Anything ‘Home-made’ means you know where your food comes from and what’s in it. Also, you can control the qualities of ingredients going in your food…Win-win!!

This is my favorite recipe and I loved the outcome, it is dense, hearty, crusty yet still moist and fresh. It is delicious with just some butter or jam on side. ahh..simply YUMM!! This recipe is surely a keeper in my house, I hope you guys also try this recipe and love it as much as I do.

Recipe Adapted from browneyedbaker


  • 3 3/4 cup all purpose flour
  • 2  1/4 teaspoon active dry yeast
  • 2 tablespoon honey
  • 2 tablespoon unsalted butter,  melted and cooled
  • 1 cup 2% milk, warm
  • 1/4 cup water, warm
  • 1  1/2  teaspoon salt


  • In a bowl, combine milk, water, honey and microwave for 45-47 seconds or until the liquid is luke warm.
  • To this fluid add the cooled butter and yeast and let it sit for 5 minutes or until the yeast gets active.
  • In another bowl, mix together the salt and all-purpose flour.
  • Pour the yeast mixture into bowl of dry ingredients, using a mixer with dough hook, or by hand, knead dough until smooth but not sticky.
  • Coat a big bowl with the 1/2 teaspoon of oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.You’ll know the dough has finished rising when you poke it with your finger and it holds the depression and doesn’t bounce back. At this point, punch down the dough lightly.
  • Shape the dough into a rectangle about 1 inch thick, 4 inches wide, and 9 inch long. The length and width should be approximately the size of your loaf pan. Form it into a loaf by rolling the dough from the length side, pinching the crease with each rotation.  In other words, shape the dough into loaves by stretching around the sides gently and forming a seam at the bottom.
  • Place the loaf, seam side down, in a greased loaf pan, the ends of the loaf should touch the ends of the pan. Cover the pan with a kitchen towel and put them in a warm place to rise again for about 30 minutes or until the dough just comes lightly above the rims of the pan.
  • Preheat the oven to 350 degrees with the oven rack on the middle shelf. Bake the bread for 40-45 minutes, or until the crust is well browned.
  • When the bread is finished baking, remove it from the loaf pan and cool completely on a rack before slicing and enjoying the slices.

Now comes the award:
I got these awards from Deepa at Hamaree Rasoi..thanks Deepa for sharing the same with me, very kind and sweet of you are an inspiration, love your blog and recipes..Also, invite you all to visit her sites if you have not done already.

As the rule says, I have to forward these awards to 15 other bloggers to keep the ball rolling. And let the nominated bloggers know about their award. So, here’s goes the name in a random order and  everyone listed below, please accept the awards…Thanks!!

Aipi from US Masala,    Nashira from Plateful,     Ananda from A pinch of Love,    KanKana from Sunshine and Smile,  Sangeetha from Kothiyavunu,   Shobha from Good Food ,   Biny from Binysrecipes, Priya from Priya’s Easy and Tasty Recipes,    Swathi from Zesty South Indian Kitchen ,   Sonia from My Creative Flavors,    Sarah Naveen from @ Vazhayila,   Sushma Mallya from Authentic Food Delight,    Devaki from Weave a Thousand Flavors,   Mary from One Perfect Bite,   Joumana from Taste of Beirut

Cinnamon Rolls

Posted: June 20, 2011 by incidentalcooksuman in Baking, Bread, Breakfast, Cake
Tags: , , , , , ,

To be honest, I don’t have a sweet tooth but on the other hand hubby loves sweet. If you give him anything sweet, his face will light up and fill with smiles all over.So, on this father’s day I wanted to make something special and of course sweet for him. And these cinnamon rolls perfectly fits in the menu. But these were so good that even I can’t stop eating it.

Cinnamon rolls are nothing but a sweet pastry filled with cinnamon sugar mixture, and the dough is rolled up and cut in slices. It is also known as cinnamon buns or cinnamon swirls. Making cinnamon rolls is a time consuming process, but the end result is worth every bite and wait. Time consuming because of yeast, which takes time to rise the dough. I had made this for our Sunday brunch… hence I made the dough the night before and let it sit and rise in the fridge overnight covered.

These are absolutely wonderful and amazingly delicious cinnamon rolls. And the addition of coffee  just gives nice flavor to it.  You can serve this with tea or coffee in the morning. Before taking you to the recipe part, I should warn you that these are so so ADDICTIVE, that you can’t just have ONE…Just try it and you will know…To me its a tasty treat which is delicious, rich and full of sweetness.

For the dough:

  • 4  1/2 cups all purpose flour
  •  2  1/4 teaspoon instant active dry yeast
  •  5   1/3 tablespoon unsalted butter at room temperature
  •  1 cup warm milk
  •  1/2 cup sugar plus one more tablespoon
  •  1 teaspoon salt
  •  2 eggs at room temperature

For the filling:

  • 1 cup light brown sugar
  •  1 tablespoon flour
  •  1  1/2 tablespoons cinnamon
  •  1  tablespoon instant coffee granules
  •  1/3 cup unsalted butter at room temperature

For the icing:

  • 6  tablespoon greek yogurt
  •  3 tablespoon powdered sugar
  •  1/8 teaspoon vanilla extract
  •  1/8 teaspoon instant coffee granules


  • Mix yeast with warm milk and 1 tablespoon of sugar in your mixer bowl. Let it sit for 5 minutes or until the yeast is bubbly and active.
  • Add remaining 1/2 cup sugar , salt, butter and eggs to the yeast mixture.
  • Add 2 cups of the flour and beat at medium speed until the dough is smooth, elastic and fully incorporated with the wet ingredients. Stir in the remaining 2 1/2 cups of flour and beat until the dough comes together and starts to pull away from the bowl.
  • Turn dough onto a big mixing bowl dusted with flour and knead until dough is smooth but not sticky about 5-7 minutes.
  • Coat a big bowl with the teaspoon of olive oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about 2 hours.
  • While the dough is rising, make the filling.
  • Mix all the ingredients under filling and make a thick paste. Keep it aside.
  • Punch down the dough on a floured surface, roll out dough into a rectangle shape measuring  18 inches by 15 inches.
  • Spread the filling on top.
  • Then roll the dough up as tightly as possible so it doesn’t get loose and sloppy on the ends.
  • Cut the ends off, slice the rolls into 1  1/2 inch pieces and put it in a greased pan.
  • Cover the rolls and let them rise again for 2 hours. This is the hard part, waiting for dough to rise and show its magic. Anyways step away from the pan and let it rise peacefully .. 🙂
  • If you want to bake this for breakfast in the morning, you can do till here the day before and keep it in the fridge.
  • Next morning take the buns out of the fridge, preheat oven to 400 degrees.
  • Bake this sinfully delicious goodies for 15-20 minutes.
  • While it bakes, make the icing. Mix everything under icing and keep it aside.
  • When the cinnamon rolls comes out of the oven, let them cool down for a minute.
  • Drizzle them with icing and enjoy this delightful breakfast ever.


One more closer look:

Recipe Yields: 12 muffins

I was just going through my recipe index and saw  this chocolate chip muffins and to be honest that was the best muffin recipe I have ever tried. The recipe is so simple and easy to put together. Looking at the pics, I started craving some muffins with some chocolate.

And then I decided to bake this simple vanilla cupcakes with chocolate ganache..yummm..sounds heavenly, was..

The cupcakes were soft, buttery and has melt-in-mouth kinda of taste with a chocolate ganache on top. These cupcakes are simple but the chocolate ganache on top take it to the level of deliciousness which you will know only after taking a bite of I am writing this I can’t stop visualizing the flavor of those yummy cupcakes in my mouth. I hope you try this recipe and see how easy and delicious this cupcake are.


  • 1  1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup yogurt
  • 1 extra-large egg, at room temperature
  • 2 egg yolks, at room temperature
  • 1  1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1  1/2 teaspoons vanilla extract

For Chocolate Ganache:

  • 1/4  cup heavy cream
  • 4 ounce good semi sweet chocolate chips ( I have used Ghirardelli)
  • 1/4 teaspoon instant coffee granules
  • 1/2 teaspoon olive oil


  • Pre heat oven to 350 degree Fahrenheit.
  • Line muffin pans with 12 paper liners.
  • In a large bowl, combine all-purpose flour, baking soda, baking powder, salt and keep it aside.
  • In a bowl of electric mixer fitted with paddle attachment, mix butter and sugar until blended completely.
  • Add one eggs at a time and mix well. Now add vanilla extract, yogurt and mix well.
  • Slowly add in the dry ingredients and mix until just combine together. You will have to add dry ingredients in batches. Do not over mix the batter.
  • Spoon the batter in the prepared muffins tins with liners and bake .
  • Bake for 20-25 minutes on 350 deg fahrenheit or until a tooth pick inserted comes out clean.
  • Cool it on wire rack before putting the ganache on cupcakes.
  • Meanwhile, On top of a double boiler, cook the heavy cream, chocolate chips, oil and instant coffee until smooth and warm, stirring occasionally.
  • Dip the top of each cupcake in the ganache and cool the same before serving.

Sabudana Khichdi

Posted: April 13, 2011 by incidentalcooksuman in Breakfast, Indian Food
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Sabudana is otherwise known as tapioca or sago pearls. Sabudana is really bland in taste and its full of starch and carbohydrates. Back home, mom used to make sweet pudding and savoury snack with sabudana during our religious fasting. To be honest, I never enjoyed the sweet version of this dish but love the savoury one.

Sabudana Khichdi

Sabudana Khichdi

Today I am going to share this easy, light and delicious recipe with sabudana which is called sabudana Khichdi. Sabudana khichdi is my all time favorite snack, which is made with crispy fried potatoes, crunchy crushed peanuts and fried with curry leaves and some spices. Initially, when I had first tried this making at home for myself, I ended up with sticky and mushy khichdi. The most important and first step is washing and soaking the sabudana in water. Too much of water will turn the sabudana seeds mushy and sticky. Less water will make the seeds hard, so first rinse the seeds couple of times in order to get rid of excess starch and then use water as needed to completely cover the sago seeds, not more than that. Let it sit for 30-45 minutes or until the water is absorbed by sabudana and it looks dry but not sticky.

Sabudana Khichdi

Sabudana Khichdi


  • 1 large Idaho potato, peeled and cut in thin slices
  • 1  1/2 cups sabudana, washed and soaked
  • 1 green chillies, chopped
  • 9-10 curry leaves
  • 1 cup peanut roasted peeled and crushed into small bite sized pieces and some powdered.
  • 1 cup cilantro leaves
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon turmeric powder
  • salt to taste


  • Wash the sago seeds in water. Then, drain the water and soak the sabudana in fresh water just enough to cover all the kernels. keep it aside for half an hour. The seeds should absorb all the water and not be sticky.
  • Heat oil in a pan over medium heat. Add the potatoes and cook until golden brown. Add green chillies, turmeric powder and salt to taste in between cooking the potatoes.
  • Now add the peanuts and curry leaves to the pan, stir the same.
  • Add the soaked sabudana/sago seeds into the pan and cook until sabudana becomes translucent or look like pearls. Keep stirring so that it doesn’t stick to the bottom of the pan.
  • Add lemon juice and cilantro and  stir gently.
  • Serve hot and Enjoy!
Sabudana Khichdi

Sabudana Khichdi

Nutrela Patties

Posted: March 23, 2011 by incidentalcooksuman in Breakfast, Indian Food, Snack
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I always keep a packet of nutrela chunks in my pantry because you can make so much out of it. When I am not in mood of elaborate cooking this always comes to my rescue. Throw in some veggies, potatoes and rice and add some soya chunks to have a wholesome meal.

Recently I have asked my hubby to get some soya chunks from Indian grocery store on the way to home. And  instead of getting soya chunks, he got a packet of soya granules. Those of you who uses this product will know that there is no difference in packet and both looks the same. And this granules are sitting in my pantry since then. So, in order to use this I decided to make some patties and it really turned out wonderful.

I am glad that he mistakenly got something good for me to try my hands on. Or else I would never have thought of getting these granules and making patties out of them. Even my son enjoyed eating couple of bites of the patties though it was bit spicy for him.

Nutrela Patties/Cutlets

Nutrela Patties/Cutlets


  • 1 cup soya granules
  • 1 large potatoes
  • 1/3 cup frozen green peas, thawed
  • 1/4 cup frozen sweet corn, thawed
  • 1 small carrot, cut in small cubes
  • 1 green chilli, devined and chopped
  • 1 small red onion, chopped
  • 1 cup fresh methi leaves, chopped
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon white pepper powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon worchesterire sauce
  • 1/2 cup bread crumbs
  • salt to taste
  • Oil for frying


  • Wash and pressure cook potato. Once cooled, peel and mash the cooked potatoes.
  • Keep soya granules in hot water for 5-10 minutes. Drain the granules and keep it aside.
  • In a hot boiling water, add carrots, peas and corn and boil for 5-7 minutes. You want veggies to be tender not overcooked, once done, drain the same and keep it aside.
  • In a large mixing bowl, add the mashed potatoes, veggies and rest of all the above mentioned ingredients.
  • Take a handful of mixture, form it into a smooth ball by lightly pressing in between your palms. Repeat the same to complete the rest of the mixture.
  • Make an assembly of three plates, one with bread crumb mixture, beaten eggs and soya patties.
  • Dip soya patties in beaten eggs and then in bread crumb mixture and slightly press to flatten it. Repeat the same to complete the rest of the patties.
  • Heat oil in a flat pan over medium high heat, fry the patties in hot oil on both the sides until golden brown and crispy. Do not turn to other side until one side is completely done. Drain excess oil on paper towel.
  • Repeat the same for the rest of soya patties.
  • Serve hot with ketchup and enjoy.
Nutrela Patties/Cutlets

Nutrela Patties/Cutlets

Banana Walnut Bread

Posted: March 16, 2011 by incidentalcooksuman in Baking, Bread, Breakfast, Cake
Tags: , , , , , ,

The funny thing about this post is whenever I feel like making/baking something with banana, I would be out of banana at home. Then I have to buy most ripen banana from the store which I regularly not even touch..:)..For the reason that this will not even last two or three days .

To be honest banana bread is the most easy and delicious thing to bake at home.After getting the main ingredient I decided to make this for our weekend breakfast and the best part is it does not require a mixer.

I would say this is the best banana bread recipe I have ever tried. The result is an super moist and perfect bread to serve for breakfast or anytime in between.

I gave a slice of banana bread to my son and  asked him “How is it baby?” and his verdict was YUMMY MOMMY…:)

Banana Walnut Bread

Banana Walnut Bread


  • 3 ripe banana, smashed
  • 1 1/2 cups all purpose flour
  • 1/2 cup walnut, chopped
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 2 tablespoon milk
  • pinch of salt



  • Preheat your oven to 350 degrees fahrenheit. Lightly grease a loaf pan so that the bread comes out easily and does not stick.
  • In a bowl, mix flour, baking soda, salt and keep it aside. This will be your dry ingredients.
  • Take a large mixing bowl, mix butter and sugar until the sugar melts. Add eggs, vanilla, milk , walnuts  and mashed bananas. Mix everything until compelety blended.
  • Now add the dry ingredients in batches and incorporate well.
  • Pour the prepared batter in loaf pan.
  • Bake in preheated oven for 60 to 65 minutes, until a tooth pick inserted into center of the loaf, comes out clean.
  • Let bread cool in pan for about 15 minutes, remove from pan and slice to serve.
Banana Walnut Bread

Banana Walnut Bread


Recipe Adapted from: