The art of classic cooking

Thursday, 19 November 2015

Eggless Whole Wheat Lemon Cookies

Hi guys, I like citrus flavour in all my desserts The tanginess, the freshness from those fruits are jut irresistible.
These cookies are crisp on the outside and soft in the middle with a wonderful freshness from the lemons in every bite...
 Now on to the recipe...

Whole wheat Lemon Cookies


Eggless whole Wheat Lemon Cookies

 Perfect tea time cookies loaded with lemon flavour!!!
 Prep time: 15 Cook time: 12
 Total time: 27Yield: 18 to 20 cookies

Whole Wheat Flour: 3/4 cup
Powdered Sugar: 1/2 cup + 2 tsp 
Baking Powder: 1 tsp 
Salt: a pinch
Butter: 70 g  ( room temperature )
Milk: 1/4 cup 
Lemon juice: 1 tbsp + 1 tsp 
Lemon Zest:  Zest of 1/2 lemon 


Preheat the oven at 180 C for 10 minutes.
Sieve wheat flour, salt,and baking powder twice for even mixing.
Add 1 tsp of lemon juice to the milk and set it aside for 5 minutes.
pic name pic name pic name

After 5 minutes you can see that the milk has curdled.
Now whisk the powdered sugar with butter until nice and creamy ( I just used my hand whisk, you can use a beater too )
pic name pic name pic name

Now add 1 tbsp of lemon juice and the curdled milk and just mix, no need to beat.
Add in your dry ingredients batch by batch and just fold.
pic name pic name pic name

Finally add the lemon zest and give a quick mix. The dough will be little sticky.
Make small sized balls and place them on a baking tray lined with parchment paper. Press down the cookie lightly with a fork and bake for 10-12 minutes.(Optionally before baking, you can sprinkle some powdered sugar on the top)
pic name pic name

Cookies are done.Enjoy!!!!!!!!!!!!!
Eggless Whole wheat Lemon Cookies

If the dough is too sticky add a tsp of flour not more than that.
To make the balls little easily, you can keep the dough in the fridge for 1/2 an hour.
Always don't overwork the cookie dough. Overworking develops gluten and will make the cookies tough.

Jayanthi B

Read More »

Saturday, 14 November 2015

Classic Butter Chicken

Creamy, rich, flavourful and finger licking Butter Chicken!

Classic Butter Chicken

Want to impress your family and guests? Then this is all time famous Indian gravy must be on your menu. Serve this with a basket of roti or jeera rice and watch the gravy disappearing just like that!!

I adapted this recipe from my Paneer Butter masala recipe. I just added some extra spices as this is a chicken gravy. I have also added cream in this version. If you don't want to add cream, you can just follow my Paneer Butter masala version for this recipe too.

Indian Butter Chicken

Today I am also going to share some tips that will improve the flavour and colour of your gravy,

  • The first and foremost tip - onion! Always take your time to cook them, you want them to be cooked and start to caramelize ( Chop them finely to speed up the cooking process but you need them to brown slightly )
  • When frying the onion tomato paste, make sure that you fry them until the oil separates. This adds a great depth of flavour.

Classic Butter Chicken

 Creamy, rich, flavourful and finger licking Butter Chicken!
 Prep time:  Cook time: 
 Total time: Yield: 4 or 5 people

For the Marinade: 
Chicken: 300 g 
Hung Curd: 2 tbsp 
Salt: to taste 
Turmeric Powder: 1/8 tsp 
Chilli Powder: 1/4 tsp 
For the Gravy:
Onion: 4 ( finely chopped )
Tomato: 3 ( finely chopped )
Ginger Garlic paste: 3/4 tbsp
Cashew: 12
Oil: 1 tbsp + 1 tbsp
Butter: 1 and 1/2 tbsp
Cumin Seeds: 1/2 tsp
Cinnamon: 1" piece
Cloves: 1
Red Chilli Powder: 1 and 1/4 tsp
Coriander Powder: 1 tsp
Garam Masala: 3/4 tsp
Kasoori Methi: 2 and 1/2 tsp
Cream: 5 tbsp (and for drizzling on top )
Water: 1 and 3/4 cup ( or as required )
Salt: to taste

1)First marinate the chicken in hung curd ( refer notes for how to make it ), salt, turmeric powder and chilli powder for 1/2 hour.
pic name pic name pic name
2) Heat 1 tbsp oil in a kadai. Fry the onions until it starts to caramelize ( it should be turn brown, but don't burn it as that will yield a bitter taste )
pic name pic name pic name

3)Add the ginger garlic paste and fry for a minute until the raw smell goes. Add the chopped tomatoes and fry until it turns mushy. Let the mix cool to room temperature.
pic name pic name pic name

4) Pulse the cashews in the mixer. Add the cooled onion-tomato mix and grind to a fine paste.
pic name pic name pic name

5) Heat oil and butter in a kadai. Add the cumin seeds, cinnamon and cloves. After the cumin seeds splutter and nice aroma comes, add the onion-tomato paste.
pic name pic name pic name

6) Add the chilli powder and coriander powder. Fry well till oil separates and the mix doesn't stick to the pan.
pic name pic name pic name

7) Now add water and let it come to a boil. Add the marinated chicken pieces.
pic name pic name pic name

8) Give it a good mix and wait till it boils again. Close and let it simmer for 13 - 15 minutes. Add the garam masala and kasoori methi leaves ( crushed in between your palms)
pic name pic name pic name

9) Finally add the cream and give it a good mix. Turn it off and add the coriander leaves.
pic name pic name pic name

There you have it....One of the most delicious Indian gravies of all time - Butter Chicken!!!

Classic Butter Chicken

Just drizzle some cream on top for extra richness before serving....
Classic Butter Chicken

1) To make hung curd, just hang your regular curd in a veshti cloth ( or a muslin cloth ) over the sink for 2 hours. 
2) I have used medium sized chicken pieces. If you use big chicken pieces for your gravy then increase the cooking time accordingly.

Happy Cooking,

Read More »