Posts Tagged ‘Breakfast’

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.

Ingredients:

  • 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

Method:

  • 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!!

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Cinnamon Rolls

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

Method:

  • 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.

Enjoy!!

One more closer look:

Banana Walnut Bread

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

Ingredients:

  • 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

 

Method:

  • 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: Simplyrecipes.com

Egg Salad Sandwich

Posted: February 21, 2011 by incidentalcooksuman in Lunch, Sandwiches
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Sandwiches are one of my go to meal when I am running out of time for lunch or dinner. This time I am sharing a recipe for egg salad sandwich which is quite easy to make. An easy egg salad sandwich means very less of ingredients and not too much of chopping. The most important part in this sandwich is Mayonnaise.

We used to get this sandwich from Starbucks for lunch sometimes. But after having it for a couple of times I have decided to give this a try at home and believe me it is the best even better than the Starbucks one. So, what are you thinking go ahead and try this for your lunch today…will you?

Egg Salad Sandwich

Egg Salad Sandwich

 

Ingredients:

  • 4 hard boiled egg, peeled and chopped
  • 2 tablespoon Mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon dijon mustard
  • 1 celery stalk, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 2 tablespoon green onions, chopped
  • 1/2 teaspoon hot sauce
  • 4 slices Rye bread
  • lettuce leaves and spinach leaves
  • salt and pepper to taste

Preparation:

  • In a medium bowl, mash eggs with a  fork roughly.
  • Mix together the rest of the ingredients with the egg mixture.
  • Layer the mixture on bread slices and serve cold or at room temperature.
Egg Salad Sandwich

Egg Salad Sandwich

Upma

Posted: February 18, 2011 by incidentalcooksuman in Breakfast, Indian Food
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Recipe Yield: 4 Servings

Upma is a south indian breakfast dish. It is usually made with semolina which is also called sooji or rava.

Upma was never a favorite while growing up but now cannot have enough of it. I also like to add some veggies to my upma to make it wholesome. I think it’s the easiest and quickest dish to prepare and enjoy. So, here the recipe to my version of simple yet utterly delicious breakfast.

Upma

Upma

Ingredients:

  • 1 cup semolina
  • 2 1/2 cups of hot water
  • 1 tablespoon olive oil
  • 1 green chilli, de-vined, chopped
  • 1/2 cup frozen peas
  • 1/2 cup diced carrots
  • 4-5 curry leaves
  • 1 small white onion, chopped
  • 2 tablespoon urad dal
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • salt to taste
  • fresh coriander leaves for garnish

Preparation:

  • Soak urad dal in water for 10-15 minutes, drain the same and keep it aside.
  • Dry roast semolina/rava/sooji until it just turn light brown. Once done, Keep it aside.
  • Heat oil in a pan, add mustard seeds and let it get splatter.
  • Add onions, green chillies, curry leaves, urad dal and cook for 2-3 minutes.
  • Now add the veggies followed by turmeric powder, coriander powder, garam masala powder and salt to taste. Add some water and cover the pan and cook until the veggies are tender. Then add the hot water and sooji, stirring constantly until it becomes thick. Upma is done when all the water is absorbed by sooji.
  • Switch off the flame and let it sit for some time. Garnish with coriander leaves to serve.

Rajma Paratha

Posted: July 19, 2010 by incidentalcooksuman in Indian Food, Paratha
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Recipe Yields: 10-12 Paratha’s 

Rajma Paratha 

I know the name to the dish sounds strange but believe me when you try this recipe for paratha you will me amazed of the outcome it gives. Also, you do not have to think about any side dish to go with this paratha, just serve this with freshly home-made yogurt or the store one is good too. I got this recipe from my mom in law. She uses any kind of leftover dal or beans to make paratha the next day for the breakfast. What she does is knead the dough with the curry and then make paratha’s as usual . 

So, yesterday I had prepared Rajma curry for the dinner and I had some leftover of the same. So, decided to make this paratha for the breakfast. I hope you try out this recipe whenever you have some leftover dal or rajma curry and you are not in a mood to have the same curry again. 

Rajma Paratha

Rajma Paratha

 

For the rajma curry recipe: 

Click here 

Ingredients: 

  • 2 cups wheat flour
  • 1 cup rajma curry
  • 1/2 small red onion
  • 2 green chillies
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon kalonji
  • 1/2 cup chopped fresh spinach leaves ( you can use methi leaves or coriander as well)
  • salt to taste( be careful while adding salt because the curry has already salt in it)

Preparation: 

  • Mix all the ingredients mentioned above with the wheat flour.
  • Knead the dough by adding rajma curry little at a time. You may have to use some water in the end to incorporate the dough fully.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Roll them into circles about 4-5 inches in diameter.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown or crispy.
  • Serve it with curd and pickles of your choice.
  • OR just roll the paratha and eat it.
Rajma Paratha

Rajma Paratha

Aloo/Potato Paratha

Posted: July 14, 2010 by incidentalcooksuman in Indian Food
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Aloo/Potato Paratha

Aloo paratha is the staple food in every house in india. This stuffed paratha used to be there in my lunch box once in a week. I love to eat this just by rolling it in my hand with some pickle and curd. Sometimes I just eat it like that. I do not know about any body else but I never get bored with this food. So keep making this once in a while.  So, here’s goes the recipe for my version or to be precise my mom’s version of aloo paratha. I hope you make this and treat yourself.

Aloo/Potato Paratha

Aloo/Potato Paratha

Ingredients:

  • 3 cups whole wheat flour, kneaded
  • 2 large potatoes, boiled, peeled and mashed
  • 2 green chillies, de-vined and chopped
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon turmeric powder
  • 2 garlic cloves, chopped and minced
  • 1/2 red onion, chopped
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chilli powder
  • 1/4 cup chopped green coriander leaves
  • Salt to taste
  • Oil for greasing paratha

Preparation:

  • Knead dough as you do it to make roti’s and keep it in a fridge for sometime, so that it gets little easier to handle the dough while stuffing.
  • Boil the potatoes in pressure cooker for 2 whistle and let the cooker cool down and then open the lid.
  • Take out the potatoes from the cooker and let it cool down enough for you to handle with hand.
  • Peel it and then mash the same.
  • To the mashed potatoes, add onions, green chillies, red chilli powder, garlic, turmeric powder, ajwain, garam masala powder, salt to taste and coriander leaves.
  • Mix everything well using your hand. Stuffing for aloo paratha is ready.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
  • Press this stuffed pouch in between your palms to flatten it, so that you can roll it into circle.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown or crispy.
  • Serve it with curd and pickles of your choice.
Aloo/Potato Paratha

Aloo/Potato Paratha