Chocolate Chip

“There are two kinds of people in the world: those who love chocolate, and communists.” – Leslie Moak Murray

I can’t help but love that quote. When I was a kid, my grandpa always called any store bought cookies that somehow made it into the house “Commie cookies.” For him, it was Grandma’s homemade cookies or none at all.

There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results.

Here’s an easy recipe for chocolate chip cookies I think you’ll enjoy:

Materials

• 1 package butter pecan, chocolate chip, chocolate fudge, devil’s food, German, chocolate or yellow cake mix
• 1/2 cup butter or margarine — softened
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup chopped nuts
• 1 (6 ounce) package semisweet chocolate chips (1 cup)

Heat oven to 350°. Combine half of the dry cake mix , butter, vanilla and eggs in large bowl and mix until smooth. Stir in remaining cake mix, nuts and chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.

Take Shahi Paneer In your Lunch And Dinear

Shahi Paneer or “Cottage Cheese Curry” is a popular vegetarian delight. Shahi Paneer tastes good as well as stands high on nutrition chart. Before describing the method to prepare Shahi Paneer let us tell you the nutritional value of the Shahi Paneer. It contain 510 calories, 225 calories from fat many other nutrients like sugar and proteins. Try this royal dish with SurfIndia now. Shahi Paneer rocks with Butter Naan

Materials

250 gm: Paneer (cottage cheese)

• 1/4 cup: Beaten curd

• 1/2 cup: Milk

• 1 1/2 cup: Tomatoes (chopped fine)

• 1/2 cup: Onion (chopped into strips)

• 1/2″ piece: Ginger chopped fine

• 2-3: Green chillies chopped fine

• 2-3: Cardamoms (crushed)

• 1/2 tsp: Garam masala

• 1/2 tsp: Red chilli powder

• 2 tsp: Tomato sauce

• 3 tsp: Ghee or butter

• Salt to taste

Method

1.  Chop paneer into 2″ fingers.
2. Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes,       covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
3. Blend in a mixer till smooth.
4. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
5. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
6. Garnish with chopped coriander and grated paneer.

Very Very Testy Aloo Paratha

Aloo Paratha is most popular recipes ,Every one want to take it in his breakfast ,so it used to slowly popular dish .Here we are going to give you the best way for making the Allo Paratha .Paratha stuffed with Aloo curry is the easiest of stuffed parathas. Chapathi dough stuffed with spiced mashed potatoes and cooked on a hot tawa with butter or ghee with simple daal or homemade curd makes an excellent breakfast, brunch and dinner in my home.

Material

For stuffing/filling
4-5 potatoes
1 tbs. cooking oil
½ tsp cumin seeds
1/4th tsp turmeric powder
2-3 green chillies, finely chopped
Handful of coriander leaves, finely chopped
1/2 tsp. Garam Masala
1/2 tsp. amchoor or dry mango powder (optional)
Salt to taste

For dough
2 cups wheat flour
1/4th cup wheat flour for dusting
1 tbs. ghee / butter / oil
Salt to taste
2 tbsp curd/ yogurt
Enough water to make dough
2-3 tsp ghee or butter for frying paratha’s

Making Tips
Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat. Boil potatoes, cool, peel and mash the potatoes (You can pressure cook or microwave potatoes). Add all the ingredients for stuffing along with the fried seasoning and mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep the stuffing mixture aside.

Making dough
dsc03505.jpg(can be made while potatoes are boiling)
Sieve flour. Add salt, oil or ghee, curd and Add water a little at a time. Knead into medium soft dough. Knead well for 5-6 minutes. This process can be done quickly in a food processor. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again

Rolling out parathas (as shown in the picture)

Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of dsc03501.jpga small puri. Now put a small quantity of above stuffing (potato filling) over it, close it from all sides.Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha.Now cook on a tava, allow one side to cook when the color changes into light brown color.Turn repeat for other side. Drizzle some butter or ghee on each side and flip. Serve hot