Thursday, September 3, 2020

Easy Chicken Roast


  1. Chicken - 1 kg
  2. Onion - 2 large
  3. Tomato - 2 medium
  4. Ginger and Garlic paste - 2 tablespoon
  5. Green chili - 2 or as per your spice level
  6. Curry leaves - 2 sprig
  7. Turmeric powder - 1/2 teaspoon
  8. Black Pepper powder - 2 teaspoon
  9. Coriander powder - 3 teaspoon
  10. Chicken masala - 1 teaspoon
  11. Coconut oil - 3 tablespoon
  12. Salt to taste
1. Clean and wash the chicken pieces. Add 1/4 teaspoon turmeric powder, a teaspoon of black pepper powder, 1 teaspoon salt and 1/4 cup water and pressure cook for 1 whistle.

2. Meanwhile, heat a large saute pan and add 3 tbsp of coconut oil. 

3. Add thinly sliced onions and saute till they start to turn light brown in color.

4. Add ginger garlic paste, curry leaves and green chilies  and saute till the raw smell disappears.

5. Add 1/4 tsp turmeric powder,  1tsp pepper powder, coriander powder and chicken masala. Mix well and fry for a minute.

6. Add sliced tomatoes and saute till the tomatoes turn mushy.

7. Add the cooked chicken along with the stock. Mix well and turn the heat on high and till all the liquid evaporates and the gravy becomes thick.

7. Garnish with more curry leaves and serve as a side dish for chapathi/rice.

Wednesday, September 2, 2020

Oats Chocolate Cookies

Oats Chocolate Cookies are gluten free cookies made using oats flour. These cookies were a hit in our home and it vanished as soon as I baked them. As a sweetener, I used honey and brown sugar but we can substitute the brown sugar entirely with honey. If you like chewy textured cookies, I suggest you bake it for 15 minutes and if you wish for a little crumbled ones, bake it for little longer (3 minutes more).  

I made this dish as part of the "Shhhh Cooking Secretly Challenge".  As part of this challenge a theme is selected at the beginning of the month by one of the participants. All the members are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are suppose to prepare a dish that matches the theme of that month. 

This month's theme is Chocolate and it was suggested by Mayuri Patel from Mayuri's Jikoni.  
Mayuri's blog has a wide variety of cuisines from all over the world. I have bookmarked a couple of  her desserts to try soon which includes "Nectarine and Blueberry Crisp" and "Coffee and Walnut Cake".

My partner for this month is Narmadha and I gave her milk and cashew and she made Biscuit Truffles. She gave me butter and salt and I made these oats chocolate cookies. Narmadha blogs at Nam's Corner and she has a wonderful blog with wide variety of vegetarian and non-vegetarian dishes. I am in love with her Fish Popcorn recipe and would love to try them very soon. Also do check out her Butter Murukku recipe. 

Let us take a deep dive into the oats chocolate cookie recipe now.

Makes - 15 medium sized cookies 


  1. Oats flour - 1 cup
  2. Baking soda - 1/2 tsp
  3. Salt - 1/4 tsp
  4. Cocoa powder - 1 tbsp
  5. Butter - 2 tbsp
  6. Egg white - 1
  7. Vanilla extract - 1/2 teaspoon
  8. Milk - 1 1/2 tsp
  9. Honey - 3 tbsp
  10. Brown sugar - 3 tbsp
1.   To make oat flour, use either quick cooking or rolled oats and powder it in a blender.

2.   Take 1 cup of the oat flour in a mixing bowl along with baking soda, salt and cocoa powder. Sieve them all together twice to remove all the lumps and to mix them together.

3.   Beat a egg white in a different bowl and add melted butter, milk, vanilla extract, honey and brown sugar. Give it a good mix. 

4.   Add the dry ingredients to the egg mixture and mix gently.

5.   Preheat the oven to 325 deg F.

6.   Line a parchment paper on baking tray and scoop a tablespoon of cookie dough on the tray and gently press them with the back of a spoon.

7.   Bake for 15 minutes for chewy cookies or 18 minutes for crisp ones.