Tasted the Pillsbury Cookie cake. The vanilla one is salty; I found the chocolate one laced with Choco chips better. It’s soft, chewy and decently sweet; as in somewhere between cookie and brownie. Comes in single serving packs.
Price I feel is a little more compared to the quantity (Size of the cookie could be a little bigger). Reasonable price would make it a better option. Since I got the pack of 6 in Buy 1 Get 1 Free it sounded decent. Maybe buying each for 10 bucks is expensive.
Chocolate flavor is better than vanilla.
PS: This is not a paid review. Just my own personal opinions on the products I tried.
Got to hear about this new version of crispy but not fried or baked and I was very curious to try that. Got the products from DesiVdesi a food brand that is using natural techniques in keeping the snacks retain the nutrition. You can know more about them here
Tried their Chikoo Chips which are crispy, without any preservatives or added color. . Not very sweet which means no much sugar added. Makes a good option for kids who are fussy eaters. Maybe this version would tempt them to try this fruit.
It can be eaten on the go as it comes neatly packed in a zip pouch which means it stays fresh even after opening. Good for busy people as while travelling or on the go the fruit can become quite messy,as they have shelf life like a week or so, this one comes handy. That also means it need not be finished once opened. Can be stored and the freshness retained.
Price I feel is a little on the higher side. Maybe if they do something about it, the snack would also capture the health conscious Indian market as most of us these days have known the importance of fitness and eating right.
***********PS: Although I got the product to review, the opinions stated here are my own.************
One of the most easiest and chocolaty goey muffins. They can be made easily with handy ingredients. They are most loved ones too. I have realized that there’s nothing called too much chocolate. This one recipe is a keeper. Plus they are loved by all.
I made this for kiddo who’s school reopens, and with this I wish all the kids a happy and wonderful academic year ahead.
Do try this you won’t be disappointed
Makes 10 Muffins
Maida: 1 ½.cups
Ghee: ½ cup (You can use butter)
Milk: ½ cup
Cocoa Powder: 3 tbsp
Sugar: 1 cup
Baking powder: 1 tbsp
Baking Soda: ¾ th tsp
Vanilla essence: 1 tsp
Choco chips: as needed.
- Preheat the oven to 180 degrees for 10 minutes.
- Sieve Maida and cocoa powder and keep aside.
- Take butter/ ghee and powdered sugar. Mix well then add baking powder, vanilla essence, soda and milk and mix well till incorporated but little lightly. The air shouldn’t be lost. That’s what makes the muffin light.
- Mix the liquids with the sieved maida and make a thick batter. Consistency should be thick, pourable but not runny.
- Grease the muffin pan, add baking cups, lightly butter it and then pour the mixture in each one till ¾ th . Garnish with choco chips. Don’t fill full as it will need space to rise.
- Bake in a preheated oven for 15-18 minutes till knife/ toothpick inserted comes clean.
- Serve with a glass of warm milk or pack as a snack. J
The specialty of South especially Karnataka. This makes a good option for lunch box or travel box as it stays soft for a long time, unlike the other dosas. Also make a tasty option when paired / sprinkled with spicy podi. It is traditionally served with sagoo ( a mix kurma type veggie) I served here with red chutney
Here goes the recipe:
- ½ cup each Boiled rice and dosa rice
- ½ cup poha
- ¼ cup urad dal
- Methi seeds: 1 tsp
- salt as needed
- oil as needed
Dosa Batter making Method:
- Soak urad dal, separate, rice and poha together.
- Combine rice and methi seeds and soak it with enough water for at-least 4 hours. Drain the rice and poha and blend in a mixer. Make sure to make a smooth paste using required water only.
- Grind along with rice batter. Do not add any extra water. Grind to a smooth thick paste.
- Transfer the mixture into a deep bowl and keep aside.
- Drain the urad dal and blend in a mixer. Note that urad dal has to be blended separately.
- Blend to a smooth paste using 3-4 tbsp of water.
- Transfer the mixture into the same bowl. mix the batter well.
- Cover and ferment in a warm place for 12 hours or overnight. Mix the batter gently.
- And now add salt to the batter and mix well.
how to make dosa’s
- Mix the batter well add a little sugar.
- Heat the dosa pan, sprinkle a little water on the tava and wipe it off gently using a tissue.
- Pour a ladleful of the batter on tava.
- And spread it in a thick circle.
- Put some oil over it and along the edges. Make sure you cook on a medium flame till the dosa turns brown in colour.
- Cover the dosa for a minute.
- After we cover it with a lid, the dosa surface should be cooked.
- Flip the dosa on the other side to cook.
- Serve immediately with chutney/sagoo/ podi
Always use chilled water for grinding as it helps the mixer remain cool
This is one nice variation to the regular Poha. The green chilies when grinded with coriander enhances the flavor and the chilies are also not wasted as it happens normally. 😛
Thick rice flakes (Pohe) : 2 cups
Onions finely chopped : 2
Curry leaves: a spring
Oil: 2 tbsp.
Peanuts: 1 tbsp.
Mustard Seeds: 1 tsp
Lemon juice: of 1 lemon
Grated Coconut: 1 tbsp.
Nylon sev: for garnish (optional)
Coriander leaves: 1 handful
Green chilies: 1-2
- Wash the poha and discard the water.
- Grind 1-2 green chilis and a handful of coriander leaves. Keep aside.
- Heat a pan, add oil when hot add peanuts. Fry till golden brown.
- Add the mustard seeds, when they crackle, add onions, curry leaves and the chili coriander paste. Sauté on a low flame for a couple of minutes till the onion is cooked.
- Add turmeric powder, salt and some of the lemon juice. Add the rice flakes at this stage, add salt, sugar and mix nicely.
- Add the remaining lemon juice and garnish with coriander leaves, coconut shavings.
French Fries are a hit with the kids. Making French fries is easy too. With instant fried snacks capturing kid’s attention these snacks get sold fast. But I always feel it’s better to fry them home as we don’t reuse the oil which is not got for health. But companies like Mac Cam, Godrej etc. have solved those problems too as we get a ready to fry for chips, nuggets etc. Although all frozen things have an adverse effect on health, it’s ok to indulge in them once in a while. 😉
Today, I am sharing one such instant recipe of cheesy French fries. This one is an absolute keeper and works like a charm with kids. Can be made as a starter for parties. Cheese plus chips combination is difficult to resist even for elders. I am sharing the instant one as I am yet to try making French fries at home. J I normally buy the frozen one when needed and follow the instructions. Shall try to do from the scratch one and share the recipe soon.
French Fries: 1 packet (I used frozen Mac Cams)
Cheese Cubes: 2 (I used Amul)
Salt: as needed
Black Pepper: 1 tsp
Red Chili powder: 1 tsp
- Fry the Fries as per instruction given. Grate the cheese.
- Take the fries, salt, pepper in a bowl mix them well.
- In a microwave safe bowl, add the fries, grated cheese and microwave for a minute on high.
- Serve hot with sauce/ ketchup.
The more cheese added, the yummier it tastes. The spices added can be adjusted of modified according to tastes.
Add less salt as Indian cheese has salt
When i had newly got an OTG. I went in a baking mode. Weekly at least twice i used to bake. I used to google a lot and try put new permutations and combinations and keep trying to bake a lot of things home. This is one such experiment.
I chanced upon this recipe and loved it so much with the handy ingredients that i started maing them and they turned out to be one of the most best biscuits. I was overwhelmed with my creation. Never had in my dreams i had thought i would bake something leave yummy. This has my keeper recipe since then which has never disappointed me and I have tried replacing Maida with oats powder, whole wheat flour (shall share those versions later).
Here goes the recipe:
Maida – 1 cup
Butter – 75 gms[original recipe uses margarine],softened
Powdered sugar – 2 tsp
Salt – 1 tsp
Baking powder – 3/4 tsp
Green chillies – 6-8,adjust to your spice level[I used 4]
Yogurt – 2 tbsp
Curry leaves – 1-2 springs[I skipped this]
Coriander leaves – 1 tbsp,chopped
Ginger – 1/2′ piece grated
Preheat oven to 150C. Grease/line a cookie tray.
Sift together flour,powdered sugar,baking powder and salt and keep aside.
In a mixing bowl,beat butter till smooth[about 3-4 minutes.Mix in the finely cut chilies,chopped curry leaves,coriander leaves,ginger and yogurt.
Slowly mix in the flour little at a time and knead into a smooth dough.
Keep the dough inside a zip lock and seal it closed.
Start rolling-first to all four corners and then roll evenly till the dough stretches to all sides.
It might be sticky at this stage-so refrigerate the dough for 20 minutes or so.
Cut open the zip lock and cut the biscuits into shapes of your choice
Place the cookies on the baking tray and bake for 20-23 minutes.
Cool on a cooling rack and store in airtight containers.