Peanut butter and Nutella cookies

This is my 75th post on the blog and demands a very special recipe. So here’s something that I sort of experimented and it turned out really nice. I had a bottle of peanut butter lying in my fridge given to me by Reema on mu birthday…Oh! I need to mention here that she made a really awesome cake for my birthday. It was a layered cake with peanut butter, chocolate and butter frosting and I don’t remember what all was there but it was brilliant.

So yeah, coming back to the peanut butter, it was The Gourmet Company product and I had no idea what to do with it. Yesterday while browsing through some random recipes online I though why not make cookies with it. Well, I searched for a recipe, altered it a bit and made these lovely cookies this morning. Very proud of myself cause this was my first attempt at baking cookies and they were yum!

Note: I haven’t used any sugar here because the peanut butter already had sugar. If you have a plain peanut butter use 300 gms of sugar.

Peanut butter – 300 gms
Nutella – 4 tbsp
Butter – 50 gms
Eggs – 2
Flour – 200 gms
Baking powder – 11/2 tsp


  • Let peanut butter, butter and nutella come to room temperature.
  • Beat butter in a bowl for 2 minutes (add sugar if you are using it and beat some more), add peanut butter and keep beating so the mix properly.
  • Add nutella and keep mixing.
  • Beat in the eggs.
  • Mix flour and baking powder separately and then add to the mix.
  • The mix will give you a little thicker consistency than the cake batter.
  • Preheat oven at 220 degree Celsius.
  • Sprinkle some flour on the cookie tray, put small dollops of the batter on the tray using a spoon or your hand. Don’t put more than 7-8 so that there’s enough space for them to spread.
  • Let them bake for 15 – 20 minutes. Keep checking.
  • Let the cookies cool down.
  • Top it with some nutella or dunk it in a glass of hot chocolate and enjoy.


burrp! & Knorr Challenge Part II – Pan Fried Chicken on a bed of Fried Spinach

Continuing from the previous post, here’s the main-course dish that I made with Knorr Easy-To-Cook meals – Pan fried chicken on a bed of crispy fried spinach served with kaffir lime flavoured Chinese manchurian sauce
Prep Time: 1 hr 10 mins
Cooking Time: 20 mins
Serves: 3
Chicken breasts – 3
Oil – 1 tbsp
For marinade
Garlic – 10 – 12 cloves (finely chopped)
Ginger – A 1 inch long piece (finely chopped)
Lemon juice – 2 tsp
Salt to taste
For sauce
Knorr easy to cook Chinese Manchurian – 1 packet
Water – 3 cups
Kaffir lime leaves – 5
For plating
Spinach – 1 cup (finely chopped)
Oil – 200 ml
Clean the chicken breasts, marinate them in ginger, garlic, lemon juice, salt and refrigerate it covered for an hour.

Heat 1 tbsp oil in a pan, place the chicken breasts in the pan and let them fry for 10-15 minutes or till the chicken is almost done. Keep turning so it’s cooked on both sides.

Mix Knorr easy to cook Chinese Manchurian in water and pour this mix over the chicken.

Crush Kaffir lime leaves in it. Let it cook for another 5-7 minutes.

Chop the spinach. Heat oil in a wok and deep fry chopped spinach till it’s crispy.

Arrange the crispy spinach on a plate, remove chicken breasts from the sauce and place them on the spinach. Pour the sauce over the chicken and serve.

burrp! & Knorr Challenge Part I – Stir Fried Okra

I’ve not been a ready-to-eat meals fan except for the soups and packed soups for me mean Knorr. But few days ago I tried few of Knorr’s easy-to-cook Chinese meal packs as a part of burrp! and Knorr project. The idea was to create something exciting with those ready-made mixes. So on a Sunday I decided to treat the Husband to Chinese lunch and tried few recipes and took step by step pictures. Yes, I’ve been inspired by The Pioneer Woman‘s blog lately and tried taking pictures while cooking like she does. Quite a task I must say and hats off to her for doing this.
So here’s the first recipe – Stir Fried Okra with Knorr’s Chinese Chili mix, very simple, very tasty and a quick fix starter for a party.

Prep Time: 15 mins
Cooking Time: 10 mins
Serves: 2
Okra – 250 gms
Garlic – 8 cloves (finely chopped)
Green chilies – 2 (finely chopped)
Knorr easy to cook Chinese Chili – 11/2 tbsp
Soy sauce  – 1 tsp
Sugar – ½ tsp
Oil – 1 tsp
Wash and pat dry the okra.

Cut them into big pieces.
Sprinkle the Knorr easy to cook Chinese Chili powder on the okra pieces and toss so that the powder coats them properly.
Heat oil in a pan and add garlic and green chilies. Fry for a minute.
Add okra pieces and fry them for 10-15 minutes. Don’t stir them too much and don’t cover and cook.

Mix soy sauce and sugar and pour over the okra. Fry for just one more minute, remove from the pan and serve.

Look at the lovely green colour. You won’t get it if you cover and cook and that crunchiness too.

Peas stuffed Aloo Tikkis cause it’s raining

Today I read in the newspaper that Monsoon is not a good time to eat fried stuff. I think no season in Bombay is good to eat fried stuff because it’s always humid and always hot. So my conclusion is, eat fried stuff when it rains cause at least you have a good reason to do so. But make sure you eat homemade food because you can trust what you get on the streets. Aloo tikkis are something that you can make easily and since they are not deep fried they are not so bad. I made them to curb the husband’s potato craving.

Prep Time: 30 mins
Cooking Time: 15 mins
Serves: 4

For tikki
Potatoes – 5 large (boiled and peeled)
Salt to taste
Red chili powder – 1 tsp
Crushed cornflakes – 1 cup
Oil – 2 tbsp

For filling
Peas – 1 cup (boiled and crushed)
Green chilies – 2 (finely chopped)
Onion – 1 small (finely chopped)
Panch Phoron powder – 1 tsp
Salt to taste


  • Mash the potatoes, add salt and red chili powder and keep aside.
  • Add all the filling ingredients together in a bowl and mix well.
  • Make medium size balls with mashed potato (you’ll be able to make at-least 12)
  • Make some space in the potato balls, like a bowl, add some filling and close it to make a flat patty.
  • Press the patty on cornflakes. Make all the patties/tikkis like this.
  • Heat a non-stick pan, spread some oil on it and place the tikkis on it to fry.
  • Fry from both the sides till they are golden brown.
  • Remove from pan and place the tikkis in a bowl, pur over some whipped dahi, green and red chutney and serve.
  • You can also garnish it with some aloo lachchas.

Gorakhpur style Mutton Curry: That’s what you need to curb the homesickness

If you follow me on Twitter you might have seen me tweeting about my cravings for this Gorakhpuriya style mutton curry. Frankly, it’s no rocket science and a very basic and rustic recipe. All you need is good mutton and good idea of proportions. It’s a very spicy preparation and it’s the only spicy dish that I crave for. Usually my dad cooks it and he’s gentler while using the chillies. However, this time around I had my brother (Uncle’s son) visiting from US who is a bigger carnivore than I am. He cooked the mutton which burnt a whole in my tongue but was amazing at the same time. The craving has settled for the time being.
Before you move to the recipe there’s a very important instruction that I need to share; please make this in mustard oil only or else you won’t get the same flavour.

Prep Time: 15 mins
Cooking Time: 90 mins
Serves: 3 very hungry, hardcore non-vegetarians or 5 people with decent appetites

Mutton – 1 Kg (make sure it’s the cut from chest and above)
Onions – 1 Kg (sliced)
Garlic – 1 whole pod (peeled)
Ginger – 50 gms (finely chopped)
Cinnamon – 2 inch stick
Black cardamom – 4
Green cardamom – 8
Black pepper pods – 12
Cloves – 8-10
Cumin seeds – 1 tsp
Mace – 1 tsp
Bay leaves – 5
Dry red chillies – 10-15 (depending how spicy you want it to be)
Green chillies – 5 (sliced in halves)
Yogurt – 1 cup
Mustard oil – 3 tbsp
Salt to taste


  • Wash the mutton properly and keep aside.
  • Heat oil in a pressure cooker and not pan cause it’s easier this way if you want to pressure cook the mutton later.
  • Throw in cumin seeds and add onions once they start to splutter. Fry onions till they turn pink. 
  • Add garlic, chopped ginger and the rest of the whole spices. Fry for another 5 minutes.
  • Add mutton and mix with the masala and let it cook in the water released by the onions.
  • Let the mutton cook for an hour. Add water if needed.
  • After an hour add yogurt, green chillies and salt and mix well. Add more water if you need thin curry.
  • Cook for another 30 mins.
  • Check if the mutton is cooked. If not pressure cook it. 2 whistles will be enough.
  • Let the cooker cool down before you take the lid off. Serve it with rice, roti or litti and trust me, don’t bother garnishing or plating it. It’s best eaten desi style; straight from the cooker.
There’s another version of this recipe where all the ingredients are thrown in together in a heavy bottomed vessel and cooked together for 11/2 hours. Yogurt is added after an hour. It tastes better if you cook it in an earthen pot or handi.