A Professional Amateur Cook's Records

So, unlike chocolate chip cookies, I like these to have a bit of a crunch to them... They honestly are some of my favourite snacks to keep ready in the house... Yields: 32 regular adult sized ones... I use tiny cutters, so really, the potential is limitless...  ╮ ( ╯▽╰ ) ╭ Ingredients 2 cups of All-Purpose Flour (sifted) + More for rolling the dough out. 1 cup of Sugar 1/2 tsp Baking Powder 1/4 tsp Salt 1/2 tsp Powdered Cinnamon 1 large Egg 8 tbsp Unsalted Butter (room temperature) 1 tsp Vanilla Extract Instructions Making the dough: In a large bowl, mix the flour, baking powder, salt and cinnamon together. Set this aside. Grab another large bowl and whisk the butter and sugar until they are fluffy and aerated. Using an electric whisk or beater will definitely make your life easier. Whisk in the egg and vanilla extract into the buttery mixture. Now slowly combine these two mixtures. Go at a low speed on the electric beater to get a smother result. D

Does anyone else remember the signature dishes of Percy Jackson 's mother?? If you do, you would remember that they had one common characteristic. They were all blue . The first time I made these cookies, I was actually driven because I had just (re)read that part in the Lightening Thief and I was like, "I must have. I must make." (Yes, I regressed to caveman.) Hence- here's my blue chocolate chip cookies. You can make just chocolate chip cookies too, I guess. But do you have to? Yields: 35 large cookies. Ingredients 3 cups of All-Purpose Flour + extra for rolling the dough out 3/4 tsp Baking Powder 1/2 tsp Salt 220 g Unsalted Butter 1 cup Sugar 1 large Egg 2 tsp Vanilla Extract 1/4 tsp Blue Food Colouring Chocolate Chips- get as much as you prefer... Instructions Making the dough: In a large mixing bowl, combine the flour, baking powder and salt. Set aside. Take another large bowl and beat the butter and sugar together until they are ligh

Potatoes are already so versatile and pair well with almost every other vegetable, if not all. This recipe uses a rather traditional combination (in Indian cuisine) of saag (the spinach) and aloo (potato). Eat with roti or rice or on its own... It's all fair game. In fact, if I have leftovers, I even like to put it on my toast for breakfast the next day! WARNING: I like mine to be super spicy. You don't have to do that! Just use lesser chilli powder and cut out the regular chillis entirely! Also, I have all those spices, so I use them all. But, you can make this dish even without them, hence the separation of mandatory and optional spices. Whatever you do find, use it! Yields: Enough as a meal of its own for 2. It can be an accompaniment with rice or roti for 4. Ingredients 1 kg Potatoes (Baby or regular) 150-200 g Spinach 3-5 cloves of Garlic 2 Yellow Onions 3 tbsp Vegetable Oil 400-500 ml of water Limes Coriander Seasoning Compulsory: Salt  Peppe

As someone who often needs quick but nutritious meals and is used to rice way too much to switch, this recipe has been a lifesaver for the past couple of years... The recipe looks like you have a lot to do (I think) but honestly, the only time consuming thing is washing the rice... Most of the time, I don't use the vegetables because this truly is my meal-on-the-go... Yields: A hearty meal for 1. Ingredients 1/2 cup of rice* 250 g of Red Kidney beans** 1 1/2 cups of vegetable stock*** Any vegetables you like- prep them in small enough cubes so that they don't end up raw. Potatoes and onions are what I often reach for. Sour cream or Yogurt Seasoning Salt  Pepper Maggi Seasoning ( no fuss if you don't use this! ) Coriander Powder**** Cumin Powder or just the seeds**** Sesame seeds**** Any spice mix you like/prefer. Some ideas: Dal Makhni spice mix Rajma Masala spice mix Taco Seasoning Cajun Mix All Spice Mix Cloves/Star anise (if you like str

So, traditionally, these are Chinese pancakes that are made with a dough but once when I was scrolling through tens of savoury pancake recipes, I found this little gem. It makes use of a batter instead, making the recipe much easier and faster. Also, the crispiness is not to be underestimated, my friend... Yields: 5 pancakes (on a 24 cm frying pan. The yield increases or decreases according to the size of your pan and the thickness of the pancakes.) Ingredients 2 cups All-Purpose Flour (after sifting) 5-6 stalks of Scallions 420-440 ml Water Any Neutral Oil (to grease pan) Seasoning Salt (a pinch usually does it- start with 1/2 tsp and go from there.) Five Spice Powder (Optional, a light dusting- less than 1/4 tsp does it.) Instructions Making the batter: Much like cake batter, start with placing the flour and the seasoning in a large mixing bowl and make a well in the centre. Slowly whisk in the water to make a homogenous batter that is lump/clump-free.