CHOCOLATE COOKIES (eggless slice and bake cookies)

Chocolate Cookies {Eggless, Slice And Bake Cookies}

What is everyone’s favourite treat and comes in all slices, pies and cookies?
Yes, it is chocolate.
These eggless chocolate cookies or chocolate shortbread biscuits, call them what you may are a crispy, crumbly and a delicious treat along with some milk, tea or coffee. A handful of almonds thrown in for good measure, add a wonderful crunch for texture!

I baked some easy CHOCOLATE COOKIES for the very first time. They turned out just perfect and I am so happy to share this with all of you. Cookies are really a favourite item for all of us and handmade cookies are always the best. These cookies are for my daughter and all the chocolate lovers.
The base of this recipe is from EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES ) Karachi biscuits.
I modified it to make chocolate cookies and they turned out to be pretty great.
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INGREDIENTS:

Measuring cup used, 1 cup = 200 ml,
Make sure all ingredients are at room temperature
1 cup all-purpose flour, spooned and levelled
2 tbsp cocoa powder
1/2 cup salted butter, softened
1/2 cup confectioner’s sugar/powdered sugar
1/3 cup coarsely chopped almonds
1 tsp vanilla extract

INSTRUCTIONS:

  1. Sift the flour and cocoa powder in a sufficiently large mixing bowl.
  2. Place butter in the bowl (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
    Add vanilla extract and mix well.
  3. Now add the flour. Gently bring everything together until the dough is soft. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much.wp-15902909121018277895985088151982.jpg
  4. I didn’t require any milk.
  5. Add the chopped almonds and fold in the cookie dough.
  6. Divide the dough into two parts. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
  7. Preheat the oven to 180 degrees C/350 degrees F. Line two baking sheets with parchment paper. Or bake in two batches. Remove the log from the refrigerator. Keep it on the counter for 5-10 minutes. Using a sharp knife, cut 1/4 inch thick slices.wp-15902909123061869203081264906659.jpg
  8. Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. If you are baking in two batches, keep the sliced cookies in the refrigerator, let the baking sheet cool completely, then place the second batch of cookies and bake.
    Bake for 13-15 minutes.
  9. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.

    Notes:

  10. If the dough seems too dry and crumbly, then add some milk(a teaspoon at a time) and mix until you have a soft workable dough.
  11. You may skip the nuts for a nut-free version, or add any nut or a mixture of nuts of your choice.
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SPICY PIRI PIRI MACARONI

It is no secret that I love pasta and thus I keep try ing to make lots of different variations of pasta every chance I get. I initially started by making Indian style macaroni, then ended up using piri piri masala and let me tell you… it was a game-changer!

Here is homemade spicy macaroni. If you are someone who wants to enjoy their pasta with your Indian spices and a touch of peri-peri, this is for you. This pasta version does not just taste buds- pleasing but also eye-pleasing because of its impressive red colour. Spice up with this delicious treat! Feel free to add more veggies to it if you would like.
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INGREDIENTS:

2 cups elbow macaroni pasta
1 onion, chopped
6 cloves garlic, chopped
1 small tomato, chopped
1 Capsicum chopped
1.5 tsp of olive oil
1 tsp cumin seeds
1/8 tsp asafetida
½ tsp turmeric powder
½ tsp red chilli powder
1 tsp cumin-coriander powder
1 tsp Piri Piri masala
½ tsp oregano
½ tsp red crushed pepper (optional)
Salt to taste
Pepper to taste
Half of lemon, juiced
5-6 sprigs cilantro, chopped (optional)
Basil leaves chopped

INSTRUCTIONS:

  1. Cook the pasta according to packaged directions.
  2. In a pan, heat some oil then add cumin seeds; once the cumin seeds start to splatter, add the asafetida then add onion and garlic immediately.wp-15899061198316731161811264240822.jpg
  3. Let it cook until the onions are translucent, around 2 minutes. Then add the capsicum and let that cook for another minute.
  4. Add tomatoes, all the remaining spices, and a splash of water. Let the spices cook for a minute, then add the cooked pasta. Add more olive oil if the pasta seems dry (you can also add a ladle of the pasta water to marry everything together.) Mix everything well.wp-15899061200247713344474381654917.jpg
  5. Turn off the heat then add lemon juice and chopped cilantro (if using)
    Serve hot!
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NOTES:

  • You can use any pasta you like or have on hand.
  • I use the  Key brand Piri Piri Masala
  • You can add cheese to this if you like.
  • Taste the salt before adding more as the Piri Piri masala and the pasta water will have salt in them.
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BLUEBERRY BASIL LEMONADE

Warm summer days mean that lemonades are the perfect refreshment for keeping cool. This blueberry lemonade is simple to make and takes the classic lemonade to the next level.
I love homemade lemonades. So refreshing in the summer and a great mocktail  So everyone from kids to adults can enjoy!! That is why I have this wonderful Blueberry Basil Lemonade for you today.
Blueberries are one of my all-time favourite fruits and they pair so lovely with basil and lemon making this Mocktail not only unique but delicious!

Made with an easy soaked dried blueberry, this lemonade is so refreshing, sweet and tangy. It’s the perfect way to cool down on a hot day!
So when life gives you blueberries, well, you make blueberry lemonade.
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INGREDIENTS :
1 cup dried blueberries(I used true elements dried blueberries here)
2-3 lemon slice
Ice
2tbsp honey
1 tsp lemon juice
1 cup water/soda
some basil leaves

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INSTRUCTIONS :

  1. Soak the dried blueberries in some water and lemon slice with 20-30 minutes.
  2. Drain the blueberries, blend it with honey and lemon juice.
  3. Add water and blend again.
  4. Pour it over 2 glasses of ice and garnish with some berries and basil leaves.
  5. Add fresh basil leaves to each glass for extra flavour.
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    NOTES:
    YOU may use frozen blueberries or fresh blueberries instead of dried once.
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WATERMELON HALWA

WaterMelon Halwa is an amazing recipe that would definitely delight your tastebuds.  Summer is here and watermelons are in the market. This summer tries out a different recipe from watermelon, other than juicing.
The white portion of the melon is nutritious but lacks taste so we often discard it. But this #halva recipe is extremely easy & uses the rind to make a mouth-watering halwa in no time. It’s colour and taste both will blow your mind.
Recipe adapted by CHEF KUNAL KAPOOR https://www.chefkunalkapur.com/

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INGREDIENTS:
Watermelon Rind – 3 large wedges
Ghee – 2-3tbsp
Suji (semolina) – 1tbsp
Besan (gram flour) – 1 tbsp
Sugar – ½ cup
Cardamom powder – ½tsp
Nutmeg Powder – a pinch
Milk – 1cup
Almonds & Pista – Handful

INSTRUCTIONS :

  1. Peel the outer thick green layer of the watermelon using a peeler.
  2. Then again peel another layer just beneath the green layer.
  3. Roughly chop the rind and add it to a grinder and make into a paste without using any water.wp-15893550784574492060036220472912.jpg
  4. Heat a pan and melt ghee.
  5. Add suji, besan and cook on low flame till they brown.wp-15893550782054504088565577949903.jpg
  6. Add the melon rind puree and cook it till it thickens up.wp-15893553677595013595800508451621.jpg
  7. This should take 15-20mins. Add sugar and cook again for 10mins approx.wp-15893550786483820024328429283038.jpg
  8. Add cardamom powder, nutmeg powder and milk.wp-15893550788391558813043988567452.jpg
  9. Cook for another 5 minutes and then remove from heat, garnish with almonds & pista and serve hot.

 

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WATERMELON FRIES WITH HUNG CURD LIME DIP

Do you love fresh watermelon like me?
Watermelon is one of my favourite fruits, especially in the warmer summer months. Today I’m sharing a fun and easy summer snack: chilli watermelon fries! All you do is toss cut watermelon with chilli powder, chaat masala& lime. It may seem odd at first, but trust me – it’s a yummy savoury and sweet combination!
They will definitely grab your guests attention.

These Watermelon Fries with Hung curd  Lime Dip are a great Healthy Summer Snack that’s perfect for the whole family.
Serving watermelon dippers in the shape of a french fry is a fun idea in itself.
Honestly, my daughters were really amazed by the idea.

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INGREDIENTS:

For fries:
1 watermelon rind removed and cut into long fry-like shapes
1 tsp chaat masala
1 tsp red chilli powder
salt
1 lime

For dip:
1 cup yoghurt ( hung curd )
Some lemon zest
1 tbsp sugar or to taste

INSTRUCTIONS:
  1. Wash the watermelon and place on a flat surface. Use a large sharp knife to slice lengthwise. You could also cut it in half and flip it over with cut side down and then cut or slice them lengthwise about 1 inch thick.
  2. Take one of the watermelon slices one at a time and place on a cutting board to start trimming off the edges.
  3. Toss the edges of the watermelon and then cut them lengthwise again and keep them more on the thin size to what you think watermelon fries should look like. This will be a personal preference for the size of the fries.wp-15888638314383073128814721852516.jpg
  4. In a bowl, combine yoghurt, lime juice and zest and sugar. Set aside.
  5. On a plate, scatter watermelon fries and sprinkle Chaat masala and chilli powder.
    Serve with dip and enjoy!
  6. Place on a plate for serving with some lime wedges to sprinkle over the fries and for garnishing.

    So now, tell me –
    Would you make these watermelon fries with hung curd lime dip?
    Leave me a comment below with your thoughts!

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HOMEMADE TUTTI FRUTTI / SWEET COLOURFUL CANDY WITH WATERMELON RIND

Tutti Fruity is used in making cakes, bread, sweets, desserts. Today we are making colourful Tutti Fruity with leftover Watermelon Rind. This is a very simple and useful recipe.
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INGREDIENTS:

Watermelon rind finely chopped 2 cup
1/2 cup sugar
Food colours Red, yellow, blue

INSTRUCTIONS :

  1. Remove the green and red part of the watermelon rind. Cut in small pieces the watermelon rind with a knife.
  2. Boil water and add watermelon rind pieces in boiling water and boil for 5 minutes on high flame.wp-15886921175964088813415063860207.jpg
  3. Sieve the boiled rind pieces.
  4. Add 1/2 cup of water and 1/2 cup of sugar in a saucepan. Melt sugar and add boiled watermelon rind pieces. Boil for 4,5 minutes on high flame. Switch of the flame.wp-15886921174043821883874553782503.jpg
  5. Divide the sugar boiled watermelon among three bowls with sugar syrup. Mix red, blue, yellow food colour respectively.
  6. Keep aside for 2,3 hours. After 3 hours, sieve and spread on a sieve or a cotton cloth. Sundry for a day.wp-15886921171882174085822178986715.jpg
  7. Wow! Colourful homemade Tutti Frutti is ready now. Store in a box and keep in the fridge .

    NOTES :

  • Do not throw this leftover sugar syrup, use in making summer drinks or desserts.
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