{Recipe Redux} Spectacular Chocolate Espresso Brownies

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[Updated] These spectacular brownies got featured in Deccan Chronicle newspaper. Yay!

Are you a dessert person? I  am not and that might be the reason why I have only about 22 recipes blogged since seven years!. Sometimes though a rare sweet craving hits suddenly and you will see me indulge on them, guilt-free. And I have friends, nieces and a husband whose regular sweet cravings must be attended to. So, now you know why I baked these absolutely delicious brownies when the lovely bunch of people at Recipe Redux chose chocolate combo as a theme for February. These Spectacular Chocolate Espresso Brownies are fudgy in the inside and cake-y with occasional melted chocolate puddles on the outside. Also, don't you all agree Chocolate and Coffee are match made in heaven? Try it to believe it!

Spectacular Chocolate Espresso Brownies

Plum Crisp with Dried Raisins for KitchenAid Contest (IFBM 2014) | Step by Step Recipe

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[Updated on 3rd July 2014] This recipe has won the KitchenAid India contest at Indian Food Blogger Meet held at Bangalore. It was an absolute pleasure to be appreciated on such an amazing platform and it gives me that much needed boost to cook, learn and write more. Thank You!.

Let's talk today about an easy dessert recipe using plums. Remember this Homemade Fruit at Bottoms I posted sometime last year? Well, I thought there was no better way to enjoy this tart fruit other than with yogurt. It is like match made in heaven: stewed plums + cold yogurt. Today's recipe proved me completely wrong and am so glad it did. :-) Read on to get the recipe for Plum Crisp with Dried Raisins. 

Yes, that's me. Quietly sitting in our balcony, watching the rain and digging into the hot jar of plum crisp.

Amma's Recipes | G for Gavvalu | Andhra Style Sweet Shells

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them.

A few my favorite keeper recipes from Amma's collection - [Summer Special] Instant Dosavakaya (Dosa Avakai) and Instant Mango Pickle | Eggplants stuffed with a Spice paste | Nagori Poori with Paneer Korma | Amma's 15 minute Tomato Rasam (Soup)

F for Feni (Pheni) Besan Laddu (Shredded Vermicelli Chickpea Flour Ladoo) + 2-minute Feni Payasam Recipe

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Learn how to make two super simple dessert recipes with an ingredient called Feni (or Pheni/Sevai) available pretty much in every other shop in Hyderabad's Charminar area. It looks like thin vermicelli usually roasted/fried in ghee. One dish is a scrumptious laddu recipe made with chickpea flour, coarsely ground feni and sugar; Another is a payasam or kheer dish that can be put together in literally 2 minutes. :-) 

F for Feni (Pheni) Besan Laddu and Feni Payasam

[Ugadi Special Recipe] Beetroot Moong Dal Payasam (Kheer) | Pesarapappu (Pasi Paruppu) Payasam

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Learn how to make one of the easiest desserts ever - moong dal payasam with grated beetroot. It tastes great when served both as hot or cold. Depending on the season and mood, choose your version.The beetroot juice does add a nice, vibrant color and texture to the usual combination of dal, jaggery and fried nuts/raisins.

Top 25 Sankranthi | Pongal Recipes + How to make Indian Coconut and Rava Laddu | Sooji Ka Ladoo | Step by Step Recipe

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Has a week whizzed without a new post on this blog? Darn! there goes my New Year's resolution to publish two posts per week out of the window. But, my motto for 2014 in general is to say to myself every single morning - 'I Refuse to Give Up!'. So, here I am with a new recipe - "Coconut and Rava Laddu" (Sooji Ka Ladoo) for you all adapted from my BFF DK's blog - Chef In You. Just a handful of ingredients and less than 30 minutes of time is all that's needed to make my favorite laddu of all time.

My blog turns 6 years old! | Sweet Coconut Bread [Step by Step Recipe]

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Oh boy! What a wonderful feeling it is to celebrate 6 years of non-stop food blogging. I really didn't have a clue what I was getting myself into when I started this blog on a hot Sunday afternoon way back in 2007. I was neither a good cook nor good photographer then. I was nothing. Just someone who was tired of waiting, someone who was hoping something nice would happen in her life.

Phool Makhane Ki Keer | Puffed Lotus Seeds Milk Pudding - a Step by Step Recipe

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I don't usually dig on desserts much and prefer wandering on the savory side of a(ny) dinner table. Sadly, too much of sweet stuff gives me headache, unlike the others in my family who really adore them. I hadn't made any kind of kheer for many months now so, I decided to make some past weekend. It's light, refreshing that can be made with a number of different add-ins and in my recipe, I chose to use dried lotus seeds (phool makhana), a packet that was sitting in my pantry, untouched for many many months now.

Puffed Lotus Seeds Milk Pudding topped with ghee-roasted nuts & raisins

{Easy Summer Recipes} Homemade Fruit on the Bottom Yogurt (using Plums)

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One of the many fun activities during my weekend grocery shopping while I was in US was strolling through the endless rows of products right from cereal to various kinds of sauces to fresh, exotic vegetables. Most of the times, I was on tight budget, so once the contents from my pre-made shopping list are in my cart, all I used to do was gape and make a mental note of stuff-I-want-to-buy-once-I-have-tons-of-dollars. You see, shopping frugally was never my cup of tea. I was desired for more. My sinister heart would coax me to buy much more than I wanted but my rational mind would stop me every single time!.

During such escapades, I discovered these down under yogurt cups from an australian company called Wallaby. I tried once and I was hooked. I never imagined fruit at bottom + yogurt on top can be such a delicious indulgence. From then onwards, I bought atleast 10 of these yogurt cups each week, on an average to eat one every day and rest of the three when I crave for more. This went on for couple of years until I moved out of Virginia in the summer of 2010.

..this was my favorite go-to-snack whenever I am low & need some pep up..and it always worked!

While in California, I did search for these, tried a few other fruit-at-bottom products but nothing came closer to the lusciousness of wallaby. I had to be content with flavored yogurts available at Trader Joes, like this one...

...I miss you Trader Joes...:-(

Now, after almost 2 years, on a whim I longed for my favorite indulgence. One night, I swear I even dreamed about these. Determined to make my dream a reality, I made some fruit-at-bottom-yogurt-jars today. The recipe is so darn simple and it came out perfectly in my very first try. Any combination of firm fruit can be used, if you want to refrigerate and use it over a week or so. I had few plums on hand, so I made of them for today's recipe. TH wants with strawberries next time around and off I am to get some berries tomorrow from our nearby fruit market. :-)

Enjoy..

...plums...oh..you..luscious plums..

..cornstarch water being added to cooked,mushy fruit..

plum compote... I have saved some for my toasted bread in tomorrow's breakfast..

[Updated on 21st July 2014] This is my entry to KitchenAid Contest, open exclusively for participants of Indian Food Blogger Meet 2014 scheduled to happen in Bangalore on August 1st and 2nd 2014. 

{Recipe} Home-made Fruit (Plums) at Bottom Yogurt 

Adapted from Simple Bites

Ingredients:

4 plums, chopped into small pieces or any other fruit
1 tsp of water
1 tbsp honey (or sweeten with 1-2 tbsp of sugar)
a pinch of salt
2 tsp cornflour
2 tsp cold water
1 cup plain yogurt (preferably not sour) sweetened with 2 tsp or more honey (to taste)

Preparation:

1. Making fruit compote: In a small pan, heat very finely chopped plums (or any other fruit), honey (or sugar) and salt. Add a tsp of water and bring it to simmer on low heat, stirring every now and then. In a separate bowl, mix cornflour with cold water. Once the fruit mixture becomes a little mushy, add the cornstarch water. Let it simmer for 5 to 8 minutes on low heat, until it thickens. Remove from heat and cool completely.

2. Whisk plain yogurt/curd with honey. To assemble, add 2 spoons of fruit compote at the bottom and then top with yogurt. Refrigerate for at least 30 mins before serving.

Note: The amount of honey or sugar to be added to plums (or any other fruit especially tart ones) and yogurt can be varied according to taste. To add some crunch, top with granola which becomes a great option for breakfast or whenever you crave for something sweet. When refrigerated, covered this will stay fresh for 1 week (if it lasts that long!).

This is Recipe 19 for my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes posted so far...

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{Sankranthi/Pongal Recipe} Andhra Style Bellam Paramannam | Rice Pudding With Jaggery

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We, Indians tend to celebrate many festivals during the course of an year. Its diversity in terms of people, religions, traditions and cultures gives us a chance to ritualize each and every happiness with a lot of gusto.

The first festival of the year, which signifies the celebration first harvest (of especially rice from the paddy fields) is - Sankranthi or Pongal (as it called in the southern part of India) - a perfect time for family gatherings, super delicious foodie treats, beautiful rangolis sketched in courtyards and of course kite flying which used to be my favorite thing to do all my childhood. I was pretty darn good at it, giving a good fight to the boys! ;-). It is a scenic splendor to watch the blue sky dotted with numerous kites of varied colors and shapes. Ah! how much I miss those lovely, carefree days.

There are many recipes that are made especially for this festival. Milk puddings are a must. Today, am going to share a rice pudding recipe sweetened with jaggery. Its called Bellam Paramannam in Telugu and my family absolute beloved dish. Serve it warm or cold, it taste lip smacking!

{Recipe} Rice Pudding With Jaggery | Bellam Paramannam

Makes 6 servings
Recipe: My Mom

Ingredients:

1 cup white rice
2 cups milk
2 cups water
11/4 cup powdered jaggery
1/2 cup in total - raisins, chopped cashewnuts and dried coconut pieces.
1/2 tsp cardamom powder
2 tsp ghee


Preparation:

Step 1. Cook 1 cup of rice with 2 cups of water until fork tender.

Step 2. Add milk. Mix well. Simmer for 5 mins, stirring frequently.

Step 3. Turn off heat. Add powdered jaggery. Mix once. Cover. Mix again after 5 mins.

Step 4. Melt ghee in a small kadai. Add raisins, cashew nuts and coconut pieces. Fry until light golden brown. Add the contents in to the jaggery pudding. Stir well and let it cool a bit. Serve.

Notes:

1. Don't boil pudding once jaggery is added otherwise there is a risk that the milk will get curdled.

2. Save the left over pudding in the fridge and the next day reheat it with a cup of milk as it tends to thicken a bit and its ready to be devoured, for that sinful second serving!

Wishing you a very Happy and Prosperous Sankranthi. Have fun everybody!

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Doesn't it feel good to spread joy and give happiness during this festive season to those who are not as privileged as we are. Those who don't have any loved ones that they can call as their own and those who celebrate every happy occasion in an ashram, with a new extended family of kids and care takers. Help the kids of Vaidehi Ashram today for their better, brighter future. They need all our love and support. I am told that there is a constant need of funds to pay their monthly school fees and this is an appeal to everybody to contribute generously for the cause. Thanks so much in advance. Click here for more details on you can help. You can also help me by spreading a word about this ashram and their efforts to your friends and family, to encourage them to contribute as well. :-)

Click here to know more about Vaidehi Ashram

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100 Favourite Dussehra and Diwali/Deepavali Recipes from around the blogosphere

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Now this is one post I was so eager to compile, write and publish for this year's Diwali. I just wanted to take up this mammoth task of scouring through hoards of diwali-special posts I bookmarked over the years. Some are as old as the year 2007, but I still remember them as if its yesterday, their sight lingering in my mind. Some of the posts were not written in a context of any festival per-se, but those too are just so terrific that they can made for any happy occasion.

All the recipes are written people whom I know (most of them, personally) and many others whom I follow & read their posts regularly. Its a pleasure knowing each one of them and they are such awesome people whose love for food is very much evident in the posts that they churn out for us, day-in & day-out!. If I had the time, opportunity and the energy, I would make each one of the recipes for days to come, just to satiate my taste buds which went haywire as I was compiling this list :-) Enjoy.

With gleam of diyas and the echo of the chants May loads of happiness, joy, health and wealth fill your lives. Happy Diwali!

100 Favourite  Dussehra and Diwali/Deepavali Recipes 

1. 10-minute Rasmalai (My Jhola)
2. Besan Rava Ladoo (Chef In You)
3. Paal Poli  | Pooris Soaked in Thickened Milk (Edible Garden)
4. Orange Scented Besan Milk Burfi (Escapades)
5. Sojjappalu | Kesari Stuffed Poori | Sojja Poorilu (Cooking With Siri)
6. Naaral Wadi | Coconut Fudge (One Hot Stove)
7. Paneer Payash | Chhena Kheer (Indian Cuisine)
8. Guava Fudge | Sweet Indian Halwa (Love Food Eat)
9. Mysore Pak (Monsoon Spice)
10. Jalebi (Indian Simmer)
11. Aamrakhand | Mango Sweetened Yogurt (Sunshine and Smile)
12. Borugula Laddu | Murmura Laddu | Rice Crispies (Mahanandi)
13. 2-minute Pineapple Dessert (Cooking With Siri)
14. Malai Peda | Indian Cream Fudge (Cook Republic)
15. Panasa Thonalu (Monsoon Spice)
16. Baklavanji | Baked Karanji squares (A Cook At Heart)
17. Sweet Potato Flan (Live To Eat)
18. Orange Basundi (One Hot Stove)
19. Kaju Katli (My Creative Ideas)
20. Moong Dal Halwa (Chef In You)
21. Mawa Gujiya (Sunshine and Smile)
22. Prune-Badam Phirni | Almond Rice Pudding with Prunes (Cooking With Siri)
23. Carrot Halwa, without milk (Food for 7 Stages of Life)
24. Dry Fruit Ladoo | Aantu Unde (The Yum Blog)
25. Top 10 Easy Cake Recipes (My Jhola)
26. Lychee Mango Two Layer Pudding (Live To Eat)
27. Ammini's Paal Payasam (Indian Food Rocks)
28. Badusha (Sharmis Passions)
29. Rose Petal Sandesh (Jigyasa and Pratibha - Pedatha.com)
30. Indian Eggless Custard (A Life(Time) of Cooking)
31. Cardamom & Chilli Truffles (My Diverse Kitchen)
32. Shahi Tukda | Shahi Tukra (Rak's Kitchen)
33. Eggless No-bake Blueberry Cheesecake (Cookcurry Nook)
34. Cashew Brittle (Jugalbandi)
35. Gulab Jamun (Aayi's Recipes)
36. Eggless Saffron Cookies Laced With Pistachios (Divine Taste)
37. Ariselu | Athirasallu (Cooking 4 all Seasons)
38. Flaxseed Laddoo (Archana's Kitchen)
39. Banana Custard With Crisp Wafers (Sanjeev Kapoor)
40. Karanji (The Cook's Cottage)
41. Dates and Sesame Poornam Boorelu | Sugiyan (Cooking With Siri)
42. PaalKova | Milk Sweet (Dishes From My Kitchen)
43. Double Ka Meetha | Bread Pudding with Nuts and Raisins (Cooking With Siri)
44. Petha (Flavors and Tastes)
45. Chana Dal And Lapsi Halwa (Sanjeev Kapoor)
46. Kesar di Kheer | Saffron Rice Pudding (What's for Lunch Honey)
47. Okkarai (Saffron Trail)
48. Microwave Kalakand (Tarla Dalal)
49. Cookie Crunch Mocha Custard (Sin-a-Mon)
50. Peanut & Date Energy Balls (Seven Spice)
51. Wheat Flour halwa | Aate Ka Halwa (Chatkor)
52. Hide & Seek Biscuit (Hamaree Rasoi)
53. Paneer Burfi (Yummy Food)
54. Semiya Payasam (My Kitchen Treasures)
55. Badam Puri (Sacromento Spice)
56. Kala Jamun (Chef In You)
57. Pesara Garelu | Moong Dal Vada (Cook's Hideout)
58. Apple Chips (The Purple Foodie)
59. Fruit Kesari (Cilantro Recipes)
60. Tender Coconut Pudding (Spicy Chilly)
61. Anjeer-Akhroad Kulfi | Fig-Walnut Kulfi (One Hot Stove)
62. Athirasam (Dil Se)
63. Nankhatai | Indian Spiced Cookies (Indian Simmer)
64. Moong dal Laddos (Spicy Chilly)
65. Microwave Almond Rabri (Foodies Hope)
66. Boondi Laddu (Indian Cuisine)
67. Kalkandu Sadham | Misri Bhath (Dil Se)
68. Banana Fritters (Spicy Chilly)
69. Lemony little Hearts Biscuits (Dil Se)
70. Unniyappam-Neyyappam (Edible Garden)
71. Junnu | Sweet Milk Pudding (Smitha's Spicy Flavors)
72. Hyderabadi Bagara Baingan, demystified (Cooking With Siri)
73. Aloo Pie (Smitha's Spicy Flavors)
74. Ribbon Pakoda (Cilantro Recipes)
75. Hara Bhara Paneer Pulao with Mirchi Ka Salan (Cooking With Siri)
76. Khara Biscuit | Indian Masala Biscuit (Dil Se)
77. Nagori Poori with Paneer Korma (Cooking With Siri)
78. Cheese and Onion Drop Biscuits (Cookcurry Nook)
79. Oma Podi | Plain Sev (Sharmis Passions)
80. Nellikkai Sadham/Amla/Gooseberry Rice (Cilantro Recipes)
81. Fried Chickpeas (Cooking With Siri)
82.  Pakodas (Musical's Kitchen)
83. Tomato and Coconut Rice (Divine Taste) + Achari Vegetables and Methi Dal (Eat Write Think)
84. Under 15 mins: Tofu Makhani (Cooking With Siri)
85. Not Your Everyday Yogurt Rice (Sreelu's Tasty Travels)
86. Sabudana/Sago/Tapioca Khichdi (Cooking With Siri)
87. Low Fat Samosa Cups (Sreelu's Tasty Travels)
88. Biyyam Pindi Manugupoolu | Rice Flour Chakli (Indian Cuisine)
89. South Indian Mixture Recipe | Madras Mixture / Chivda (Sharmis Passions)
90. Paneer Jalfrezi with Home-made Coconut Milk Fried Rice (Cooking With Siri)
91. Daal Poori | Deep fried Indian bread stuffed with Lentils (Food for 7 Stages of Life)
92.  Roasted Masala Cashews (Mahanandi)
93. Raw Plantain (Banana) Chips  (Cooking With Siri)
94. Microwave Savory Vegetable Pudding (Aroma)
95. Namak Pare | Savoury Crackers (Escapades)
96. Masala Pori | Phori | Puffed Rice with Chai (Spices and Aroma)
97. Stuffed Dahi Vadas (Tarla Dalal)
98. Malai Kofta (Monsoon Spice)
99. Cut Mirchi Bhajji | Double Fried Cut Chilli Fritters (Cooking With Siri)
100. Palakayalu | Fried Crispy Rice Balls (Indian Cuisine)

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Today is Day 8 of my NaBloPoMo challenge. Check out all of the posts previously published here.

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until tomorrow,

Dates and Sesame Poornalu | Poornam Boorelu | Sukhiyan Recipe

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May Lord Ganesha shower his blessings and fulfill all our wishes. :-)

As promised in my yesterday's post, here I am with recipe of Dates and Sesame Poornalu. The traditional stuffing for such poornam boorelu is - (pressure cooked + mashed bengal gram (chana dal), jaggery, shredded coconut with a hint of cardamom powder). These are very commonly made in Andhra households during almost all festivals. The twist of (dates with sesame seed combo) is just as delicious as our classic version and will be a crowd pleaser. Do give them a try.

Perfect Light Desserts: {Recipe} Best Skinny Chocolate Chip Cookies with Step by Step pictures

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"Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table."

~ William Powell

Almost everybody love desserts, but hate the extra calories that come with them. Isn't it. I wished there was a way where I can enjoy a general serving of cake or a muffin, without worrying or feeling guilty and particularly without using any artificial sweeteners or other fancy synthetic substitutes. I would rather put some pounds than using such stuff. Trust me.

In short, recipes that are low calorie, high in flavor and nothing less than spectacular always appeal to me. I am sure that is the case with you guys too.

If you like this recipe, you might also like - Basic Vanilla Cookie Dough + Cut-Out (Star) Cookies
Black and White Heart Cookies, Wheat Free Chocolate Chip cookies, Orange Pecan Cookies 

..and I ate them all!

..and for the same, I stumbled upon a perfect cookbook during my quest. Those who love baking are already aware of Nick Malgieri's popular book - "How to Bake" and for the cookbook - Perfect Light Desserts: All Under 300 Calories per generous serving, he teamed up with David Joachim, a health food writer to create lighter desserts that are not high in calories using real butter, sugar, flour and eggs. And they do it by using them in moderation and in perfect combination. Each recipe featured has a nutritional breakdown, perfect for people who are dieting and watching their calories. Today I chose to make these simple "David's Skinny Chocolate Chip Cookies" which are super duper delicious and very moist. A keeper recipe.

Enjoy!

{Recipe} Best Skinny Chocolate Chip Cookies

Adapted from Perfect Light Desserts by Nick Malgieri and David Joachim

Makes around 30 cookies

Nick's Notes: My co-author David Joachim eats tons of these moist cookies but still stays very thin. What I love about them is the fact that they are reduced in fat and sugar, yet every bit as good as traditional chocolate chip cookies. 

Ingredients:

11/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt (omit if using salted butter)
4 tbsp (1/2 stick) unsalted butter, softened
1/2 cup brown sugar, firmly packed
5 tbsp granulated sugar
1 large egg
2 tbsp milk
1 tsp vanilla extract
1 cup chocolate chips

Preparation:

Step 1: Soften butter to room temparature. Sift flour, baking soda and salt (omit if using salted butter). Set aside.

Step 2: In a mixing bowl beat butter, brown sugar and granulated sugar, on medium speed for a minute. 

Step 3: Add egg, milk and vanilla.

Step 4: Beat with an electric mixer using a spatula to scrape down the mixture from edges.

Step 5: Add flour, 1/2 cup at-a-time and beat on a low-speed.  

Step 6: Fold in the chocolate chips.

Step 7: Cover and chill the dough in the bowl for about 15-20 minutes to keep the cookies from spreading too much while baking. I made just half a batch immediately and the rest on next day. Both the times, I had amazing results. Chilling the dough overnight definitely helps to hold their shape better. 

Step 8: Preheat oven to 180 C or 350 F. Form small balls using two spoons or ice cream scoop and arrange on a cookie sheet or a baking sheet 2 inches apart.

Step 9: Bake for about 8 to 12 minutes until the cookies look dull on the surface, have spread and still quite moist. Cool the cookies on the pans and then on wire racks for 5-10 mins. Slide them off and cool them completely. Keep the cookies between sheets of wax paper in a tin or an air-tight container.

just out of the oven. cooling.

all stacked up

A cookie tastes best when enjoyed with a glass of milk. Now you can have them as many as you want, guilt-free. No one can eat just one as the calorie count per cookie is less than 100 calories. How cool is that! :-)

Best Skinny Chocolate Chip Cookies

P.S - this is not a paid or sponsored post. I bought the cookbook, loved the recipes tested, hence decided to feature here on my blog. Stay tuned for more in coming days.

until next time,

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Weekend Baking: Recipe for Black and White Heart Cookies

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Few days back I posted a Basic Vanilla Cookie Dough recipe and made some cut-out star cookies. Remember? and I also promised to share some easy ideas using the dough, which is so versatile to make countless number of variations. Today I am going to write about one such cookie recipe. All you need is a batch of basic cookie dough, some chocolate and butter. Voila! Black and White Heart Cookies are ready. It is as simple as that - a cookie recipe that can be made in a jiffy.

Store these in an air tight container and will stay fresh for at least 2-3 weeks. Given the fact how good these taste, I don't think these will last that long. ;-). 

Enjoy!

out of oven, cooled and ready to be dipped in the chocolate..

Roll the cookie dough. Cut. 

Bake for few minutes.

they taste good as-is..

adding a touch of chocolate to them..

{Recipe} Black and White Heart Cookies

Ingredients

1 batch of basic vanilla cookie dough (recipe already posted)
1 cup semi sweet chocolate chips or pieces
4 tsp of butter (or shortening)

Preparation


1. Preheat oven to 190 C or 375 F.

2. On a lightly floured surface, roll out dough into a disc of 1/8- to 1/4-inch thickness. Using a heart shaped cookie cutter, cut out cookies and line them up on a parchment or wax paper. Refrigerate the cookies (before baking) for 15-20 mins until firm.

3. Bake for 8-12 minutes or until light golden brown. Keep an eye on the cookies after then 8-minute mark. Cool them on a wire wrack.

4. Meanwhile using a double boiler method, melt chocolate and butter in a heat-proof bowl. Dip one side of each cookie in melted chocolate. Return on to a wire rack and let stand at room temp until chocolate is firm.

Store these in an air tight container and they will stay good atleast for 2 weeks.

Enter and Win! - Share your favorite quick fix recipe for a chance to win a copy of Quick Fix Indian Cookbook by Ruta Kahate. Details are in this post. Giveaway ends on July 31st 2012.

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until next time,