Monday, February 8, 2010

Chocolate Chip ( Or Rum Raisin) Oatmeal Cookies

I am not a very big fan of American food and Chocolate Chip Oatmeal Cookes to me are very American. May be it is that way just for me... Any way, when my daugher came from her school cooking class and brought this recipe for us to make at home together, I can't say that I was full of enthusiasm deep inside. I expected it to be too sweet and just too much of all tastes that define cookies. But I figured that we'll be baking it together and it just would be fun because of that. Well, I have to admit that I was wrongand that the cookies are absolutely out of this world! They are just right and now on my favourite cookie list. We made two types: chocolate chip for little girls and rum raisin for big girls. Every one was happy!

Here is what you'll need:

1/2 cup butter or 110 gr
1 egg
1 cup of flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tea spoon vanilla
1/2 tea spoon baking soda
1 cup quick cooking oats
3/4 cup chocolate chip ( if you would like to make it with raisins substitute the amount desired and soak it about 1 tablespoon of rum or coffee liquire)

Remove butter from refrigirato 30 minutes before cooking. Preheat oven to 375F. Place butter in mixing bowl and beat for 30 seconds. Add egg, sugar, brown surag, vanilla and baking soda to butter. Beat for about 2 minutes. Slowly add oat and mix well. Use a wooden spoon to fold in chips and raisins.

This cookies bake the best if you make them small. We used a small icecream scoop or you can use 2 teaspoons. Leave about 2 inches between the cookes. bake for 8-10 minues. Alow to cool and enjoy!

Green Gram Lentil with Spinach (Moong Dal with Palak)

One of my colleagues is from India and we frequently exchange recipes and overall really enjoy cooking and sharing. She gave me this recipe to try and it came out quite delicious. It is a wonderful dish for dinner and a small cup of it can be part of lunch.

Here is what you'll need:

1 cup of split Green Gram Lentil (Moong Dal)

2 to 3 cups chopped Spinach

1 tea spoon chili Powder

1/2 tea spoon turmeric powder
1 tsp hing (Asafetida)

2 table spoons of butter

1 tea spoon chopped garlic

1 tea spoon graded ginger

salt to taste

Wash and soak lentils for 30 min to and hour. Cook lentils and turmeric, chili powder and salt in presser cooker for about 20 minutes after the presser build or about 40- 45 minutes using regular method. Lentils should be very soft. Mash lentils with the spoon. Add the spinach, mix thoroughly and cook for about 4 minutes.

Melt butter in the pan, add garlic and saute till fragrant, add ginger and hing. pour over lentils. Mix thoroughly.

Enjoy with balsamati rice.