Healthier Cookie for a Stealthier You

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First let me say the most important thing — these cookies are my daughter’s fave and are hence very dear to my heart. Made with rolled oats and whole wheat and of course a megaton of love, these cookies are absolutely the shit. And at the cost of sounding crude, they are the s@#* in two ways — they also cure your constipation… lol.

To make a cookie jar full of these beauties, you will need:

         1/2 cup (115g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar 

1 large egg, at room temperature

2 teaspoons vanilla extract

1 Tablespoon (20g) dark molasses

1 and 2/3 cups (140g) old-fashioned whole rolled oats

1 cup (125g) whole wheat flour

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 and 1/2 cups chopped bittersweet or semi-sweet chocolate chips or chunks

Method of Preparations:

Using a mixer or whisk, cream the butter and brown sugar together on medium speed till they achieve a silky smoothness. Then, add in an egg and mix with high speed for about a minute.  Then the molasses and vanilla and mix on high.

In a separate bowl, toss in all the dry ingredients — the oats, flour, cinnamon, baking soda, and salt.  Fold this mixture into the wet ingredients and mix until combined. Fold in the chocolate. Chill the dough for at least 30-60 minutes in the refrigerator.

Preheat oven to 325°F or 163°C. Line two large baking sheets with parchment paper. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place them two inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides. The centres will look soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Making ahead of time: Cookies stay fresh in air-tight containers at room temperature for up to a week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Let the cool dough come to room temperature before baking. Baked cookies freeze well for up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough after it thaws.

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Oatmeal Chocolate Chip Cookie
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Palak Anda: A lean mean spinach egg curry

spinach egg curry
This is a boiled egg recipe that stands on a luscious green spinach onion tomato sauces spiced in typical North Indian fashion.

It’s healthy, it’s hearty and most of all doubles as comfort food that lights up the soul and chases away the blues. 

To cook up this beauty, you will need:

8-10 boiled eggs

Two small or one large bundle of spinach

One generous handful of coriander leaves (cilantro)

One or two Serrano chillis

One medium sized onion, chopped fine

One day pod of garlic, minced fine

One inch cube of ginger, chopped fine

Two medium-sized tomatoes, puréed 

A neutral oil such as vegetable oil or canola

Two tablespoons of dried fenugreek leaves (kasuri methi) or fresh leaves

Whole garam masala — cumin, cloves, bay leaf, cardamom and a small cinnamon stick

A tablespoon of coriander poweder

Salt

Half a tablespoon of red chilli powder 

A neutral oil

A tablespoon of yogurt

Method of preparation:

Add spinach to boiling water and blanch it. Bring out the spinach using a strainer. Once the spinach cools down, grind with fenugreek and corriander leaves.

Coat the bottom of your pot / skillet with oil. Turn on medium heat. Add in cumin seeds, two cloves, a small cinnamon stick, a bay leaf and two cardamom pods. Once they are roasted and an aroma develops, add in minced ginger and garlic, and chopped onion. Once the onion browns a bit, add in the finely chopped tomatoes and cook with a lid till the tomatoes are tender and a sauce develops. Then, add in the spinach purée and season with salt, red chilli powder, coriander powder. Underseason when in doubt. You can always add in more later. Cook with an open lid over a low flame for 10 mins and stir in the yogurt. Toss in the prepped boiled eggs and cook for two minutes. Taste and adjust seasoning for taste. Add some lemon if you like. 

Serve hot with rice, bread or flatbreads. Although I can eat a bowl full as is!