Cookie Recipe - Chocolate Chip Meringue Cookies

Chocolate Chip Meringue Cookies

Ingredients :

1 spray(s) cooking spray

1 tsp all-purpose flour

4 large egg white(s)

1 cup(s) sugar

1/2 cup(s) mini chocolate chips, semi-sweet

1/2 tsp vanilla extract

Instructions

Preheat oven to 200ºF.

Method :

Coat a large baking sheet with cooking spray;

Coat with a light dusting of flour and shake off excess.

In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form.

Gradually add sugar and beat until stiff, glossy peaks form;

Gently fold in chocolate and vanilla extract.

Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.

Bake until lightly golden and no longer sticky on the surface, about 1 hour.

Turn oven off and let cookies sit in oven for 1 hour.

Transfer cookies to a wire rack to cool completely.

Yields 2 cookies per serving.

Notes

You can make these cookies mini if you prefer. Just use heaping teaspoons of batter; not tablespoons.

Source : WeightWatchers

Indian Drink Recipe - Pineapple with coconut milk

Pineapple with coconut milk


Preparation time : - 5 minutes


Ingredients :


100 ml coconut milk,
3 tbsp sugar and
500gm fresh pineapple chunks.




METHOD :


1. Mix coconut milk with sugar
2. Put it in refrigerator for cooling
3. Put pineapple chunks in a bowl and
4. Add the coconut mixture in it and serve it.




Source : BestIndianCooking

Indian Veg Recipe - Whole Cauliflower in Mughlai Gravy (Gobi Musallam)

Whole Cauliflower in Mughlai Gravy (Gobi Musallam)

Serves: 4

Cooking time (approx.): 20 minutes

Ingredients :

2 small sized cauliflowers (whole)

6 cup(s) water

1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders

2 green chilli(es)

1 tablespoon(s) each of ginger, garlic finely chopped

1 teaspoon(s) cumin seeds

2 teaspoon(s) coriander seeds

1" piece cinnamon broken

4 green cardamoms

2 tablespoon(s) cashewnuts

2 large onion(s) finely sliced

4 tablespoon(s) milk

1 cup(s) tomato puree

1 cup(s) water

2 tablespoon(s) grated paneer / cottage cheese (optional)

4 tablespoon(s) oil

salt to taste

fresh cream (optional) and

finely chopped coriander leaves for garnishing

Method :

In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic.

Fry the sliced onions on medium level till brown. Allow to cool.

Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.

In a pan bring to boil the water along with some salt.

Place the cleaned cauliflowers in hot water for about 10 minute(s).

Remove from water, wash well and wipe dry.

Heat half the oil in a heavy-bottomed pan till hot.

Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked.

Remove fried cauliflowers from the pan and keep aside.

Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates. A

dd the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds.

Add the tomato puree, water and sprinkle salt to taste. Mix well.

Reduce the flame and add the milk slowly whilst stirring to get a thick gravy.

Stuff a little of this gravy in between the cauliflower florets and stems.

Add some water to the remaining gravy to get a desired consistency.

Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.

Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly.

Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.

Garnish with fresh cream (optional) and finely chopped coriander leaves.

TIPS:

To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.

Serve hot with: Ghee Rice, white rice or Indian bread (Roti).

Source : Syvum