Chocolate Chip Pistachio Cookies

Classic chocolate chip cookies, with a delicious nutty flavour

Cookies can be made using a wide variety of methods to suit all ranges of ability, and to match the time and ingredients available. Most cookies are easy to make and special skills are rarely required. But, as with most things, once you know exactly the right way to do something, it becomes much quicker, easier and enjoyable, and the results are far more likely to be successful. Cookies are not only ideal for everyday eating, or special treats at home, they can also be gift-wrapped and given away as a special gift. So, I created this recipe to surprise my tastebuds, the deliciousness of chocolate chip and nutty flavour of pistachio is something new to my tastebuds.

INGREDIENTS:

1: Plain Flour: 1 cup
2: Baking Powder: 1 tsp
3: Pinch of Salt
4: Butter/Margarine : 75g/3oz or 1/3 cup
5: Egg: 1
6: Caster Sugar: 1 and a half cups
7: Brown Sugar: 1/3 cup
8: Vanilla Essence: 1 tsp
9: Chocolate chips: 2/3 cup
10: Pistachio: 1/2 cup ( chopped )


METHOD:

1: Preheat the oven to 180º C/ 350ºF/ Gas mark 4. Grease 2-3 baking tray.
2: Sift the flour, baking powder and salt into a small bowl. Set aside.
3:With an electric mixer or wooden spoon, cream together the butter/margarine and the sugar. Beat in the egg and vanilla essence.
4: Add the flour mixture and mix well with the mixer on low speed or use wooden spoon.
5: Stir in the chocolate chips and half of the pistachio using a wooden spoon or spatula.
6: Drop teaspoonfuls of the mixture on the prepared baking tray, to form 2cm mounds. Space the cookies 2.5-5cm/1-2 inches apart.
7: Flatten each cookie lightly with a wet fork.
8: Sprinkle the remaining pistachio on top of the cookies and press lightly into the surface.
9: Bake for 10-12 minutes or until golden.
10: Transfer the cookies to a wire rack and leave to cool.

TIP: Eggs should be in room temperature so, if you keep them in the fridge, move the number you want to room temperature at least 30 minutes before making a recipe.

HAPPY BAKING :)

KULFI

Kulfi is the most popular dessert from the indian subcontinent. The preparation does not involve any whipping or equipment. It has similarities to ice cream in taste and appearance; however it is denser and creamier. Kulfi can be made by different method. The more traditional ones are cream, saffron and cardamom. Kulfi is derived from a persian word which means "covered cup". 

This is the easiest and simplest method of making kulfi. So, let's get started ;)

INGREDIENTS:

1: Milk : 1 litre

2: Condensed milk: 2 cups

3: Sugar: 6 tbsp

4: Khoya / Mawa / Dried whole milk : 1 and a half cup

5: Pistachios: 6-7 tbsp ( coarsely chopped and save some for garnishing)

6: Saffron/ Zafran : 2-3 strands

7: Corn Flour: 3 tbsp

8: Cardamom: 1 tsp

METHOD:

1: In a deep pot, pour the milk and bring it to boil.

2: When it starts to boil add the sugar and stir until sugar dissolves.

3: At this stage of boiling, add khoya / mawa / dried whole milk and keep stirring until it dissolve completely and add saffron.

4: Now add condensed milk, give it a good mix.

5: Turn the flame low and cook for 5 minutes. ( keep stirring or else the mixture will stick to the pot).

6: Mix 3 tbsp of corn flour with 2 tbsp cold milk in a separate cup or bowl.

7: Now add the corn flour mixture into the milk mixture gradually and keep stirring.

8: When it starts to thicken up turn off the flame, add the cardamom at this point and mix well.

9: Let the mixture cool down at room temperature. ( keep stirring after every 5 minutes)

10: When the mixture cools completely, pour the mixture in ice pop molds or cupcake tray. You can use any molds you have. 

11: Freeze for atleast 9-10 hours.

12: When serve, garnish with pistachios.

HAPPY WEEKEND FOODIES (;