Jumbo Choco-Chip Cookies

Yum yum is all I can say. Who doesn’t like choco-chip cookies. These taste awesome and super easy to make. Do try them.

Ingredients:

• 2 ¼ cup all-purpose flour(maida)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup butter softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 cup choco chips
• 1 cup nuts of your choice chopped(almonds, cashews, pistachios, etc)

Preheat the oven at 350 degree F. Stir together flour, baking soda and salt. Keep aside. Beat butter, sugars and vanilla together in a large bowl until creamy. Add eggs one by one beating well.

Next gradually add flour mix beating well. Stir in chips and nuts with a spoon. The mixture will become quite hard to stir by now so it is gonna take some effort to stir it. Drop by rounded tsp onto ungreased cookie sheet or greased oven tray. The cookies are going to spread while baking so keep distance between individual cookies.

Bake for 10-15 minutes or until edges start turning brown. Cool slightly. Remove on a wire rack and cool completely. Store in a dry and airtight container in a cool place.

Enjoy with cold milk.

Spicy Egg Fried Rice

This dish is so easy and is a meal in itself. Try it on a lazy afternoon.

Preparation time: 15 mins
Cooking time: 20 mins
Serves 3 to 4

Ingredients:

• 2 cups basmati rice
• 2 red chillies(deseeded) finely chopped
• ½ bulb garlic peeled and crushed
• 2 carrots peeled and diced
• 1 small Chinese cabbage(or normal cabbage) finely chopped
• 2 green bell peppers diced
• 2 egg whites lightly beaten
• 2 spring onions sliced
• ½ cup peas cooked
• 1 tbsp soy sauce
• Salt as per taste
• 2 tbsp olive oil

Cook the rice in 4 cups of water. You can even use leftover steamed rice. Grind the chilies and garlic into a paste along with a pinch of salt in a mortar and pestle. Keep aside.

Heat the oil in a wok on a high heat and stir fry the carrots for 3-4 minutes. Add the bell peppers and stir fry for another 2 minutes. Add the cabbage and chili-garlic paste and cook for 3-4 minutes. Keep stirring so that veggies don’t burn. Add the cooked rice, simmer and give it a mix and let it cook for 2 minutes.

Now push the rice to one end of the wok, add the eggs in the cleared space and scramble until set. Mix them with the rice. Add onions and peas mix well. Add the soy sauce and salt. Mix and cook for another 3 to 4 minutes on high heat.

Serve hot either alone or with raita or gravy of your choice. Enjoy!!!