Chocolate chip short bread cookie

 

Last year 2025, we as a family, celebrated Christmas in LA. My son's fiance is completing her Doctor Residency and couldn't take time off in December, 2025. Hence my son felt we can all do Christmas in LA and that way all can be together.

We had lot of fun, playing board games, opening gifts and preparing dishes like chicken biryani( made by my son ) and Christmas cookies, made by my daughter.

Here I'm sharing a recipe of Christmas cookies, that are rolled (like a pinwheel) in crystal sugar, before baking them in the oven.

The fun part for making both was adjusting to an airbnb kitchen and the oven they had, didn't work that well! But the cookies turned out great!

Chocolate Chunk cookies with demerara sugar crystals 

                                                                                  

Ready to bake 

                                                                                
                                                                              
                                                                         

Ingredients:

2 sticks of unsalted butter cut into cubes

1/2 cup granulated sugar 

1/4 cup brown sugar 

1 slab of dark chocolate cut into small chunks

1 egg beaten (keep for later for an egg wash on the cookie, before baking them)

21/4 cups all purpose flour 

1/2 cup Demerara sugar (crystal golden sugar)

1 tsp vanilla essence 

1/2 tsp salt 

Method:

1. Using a medium bowl, beat both sugar with unsalted butter (butter is better, if cold) using a wooden spoon mix till it is light and creamy.

2. Next, add in vanilla essence.

3. Sieve flour and salt. Add to the creamy butter and sugar mixture. Add in chopped chocolate chunks

5. Combine the dough and make a thick roll

6. Cover and refrigerate for about an hour 

7. Using a knife cut out round 1 inch thick disc cookie. Using a baking brush dip in the beaten egg and spread onto the sides of the cookies.

8. Using a tray, spread 1/2 cup of demerara sugar and roll the sides into the sugar.

9. Lay them onto a baking sheet, that has parchment paper lined. Bake the cookies, at 375 degrees for about 25 minutes and they are nice and golden in color.

These cookies are chunky and dense and so delicious. Enjoy with family, friends with or without a cup of coffee.

 

Chicken curry

Chicken curry and rice is a perfect combo and anyone who likes chicken curry will understand this :)

In my home, my family loves chicken curry and we like to prepare a fairly good quantity so that we can enjoy it for a long time. Best way is to freeze it. The taste remains the same.

Indian spices have so much flavor and that gives this dish the taste that we all crave for. 

This classic home made chicken curry uses simple ingredients and easy steps so that all can make it.

This recipe has steps, but it is not difficult. Just follow and the result will be a yum chicken curry.

Chicken curry 

                                                                    

Cooking the onions and tomatoes along with Indian spices

                                                                                         

Ingredients to marinate the chicken

2 pounds chicken thigh meat ( you can ask the butcher to cut it into 1 inch pieces)

2 tbsp cup plain yogurt

Salt to taste

2 tsp red chili powder ( I like to use the kashmiri red chili powder)

1 tsp turmeric powder

2 tsp fresh ginger garlic paste or you can use the store bought one too :)

2 green thai chilies (optional)

2 tsp olive oil or vegetable oil

1 tsp garam masala

1 tsp tandoori food color 

2 tsp freshly squeezed lemon juice 

Method:

1. Using a medium size bowl, add all the above ingredients. Mix and cover to keep aside for about 1 hour.

Next, for the curry

Ingredients;

2 medium sized onions chopped into small cubes

2 medium sized tomatoes chopped into small cubes

1 tsp ginger garlic paste 

1 tsp cumin seeds

4 to 5 black peppercorns

1 inch cinnamon stick

2 bay leaves

2 black cardamom 

4 to 5 cloves 

salt to taste

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala ( I like Badshah, Everest brands)

2 green chilies chopped finely

1 cup water

Method:

1. Use a heavy bottomed cooking utensil, add oil, add cumin seeds, cinnamon stick, black cardamom, bay leaves, cloves, peppercorns, add in the onions. Saute on medium heat till onions begin to appear light golden in color. Add chopped tomatoes, continue cooking, stirring well.

2. Add in ginger garlic paste, green chilies, salt, red chili powder, turmeric and coriander powder, garam masala. 

3. As the mixture starts to soften and the oil starts to separate, close burner.

4. After some while, take out the black cardamom, cinnamon stick, bay leaves, cloves and keep aside.

5. Using a blender jar, blend the remaining onions and tomatoes mixture, by using 1/4 cup water. The smooth paste is what makes the gravy for the chicken dish.

6. In the same cooking utensil, add 2 tsp oil and saute the marinated chicken, on medium to high heat for about 10 to 15 minutes. As it appears semi cooked, add in the gravy to the chicken. Continue stirring and cooking for next 10 to 12 minutes. Now add in 1 cup water and allow to cook by covering with a lid, for about 20 to 25 minutes or till the chicken appears cooked from inside too.

7. Add a tsp of kasoori methi and check for salt and seasoning.

8. Close burner and serve garnished with freshly chopped coriander leaves and store bough Indian bread or enjoy with basmati rice.

Chicken Shawarma

 Shawarma is a savory, and aromatic Middle Eastern dish, that is prepared by cooking chicken pieces, preferably thigh meat  that is marinated with spices and sauces and cooked in a vertical rotisserie or later thinly slices of  cooked chicken are rolled into a pita pocket bread along with pickled onions,salad,olives, tahini sauce. They also use flat bread called 

It is enjoyed as a hearty snack or even at night time as a meal. To make this dish at home, 

But to make it at home, you don't need a rotisserie or spit cooking. All that is required is a baking sheet and an oven to cook the chicken. (preferably thigh meat instead of breast meat of chicken)

Chicken Shawarma

                                                                          
                                                                            

Cooking chicken shawarma in the oven 

                                                                            

Ingredients to marinate the chicken

1 pound cut thigh meat ( boneless and skinless)

For chicken marination:

1/2 tsp cumin powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp cayenne pepper

1/2 lemon juice

1/4 tsp cloves powder

1 tsp freshly grated garlic

2 tsp olive oil

6 to 8 small cherry tomatoes

1 medium sized onion thinly sliced 

1 tsp black pepper powdered

Olive oil (to brush the chicken pieces)

For the sauce to go with shawarma

1/2 lemon juice

Salt to taste

4 tsp Tahini paste (Tahini is made from sesame seeds )

1/4 tsp cumin powder

1/4 cup water 

To serve 

1 packet ready Pita pockets bread 

1/2 cup fresh green salad leaves 

1/4 cup olives

Method: To marinate the chicken

1. First, clean the chicken thigh, cut it into 2 inch sized pieces and marinate the chicken in a medium bowl, using the above mentioned ingredients. Cover and leave for at least 2 to 3 hours or overnight is fine too.

2. Next, heat oven to 375 degrees. Using a baking sheet that is sprayed with little oil, place the marinated chicken pieces onto a baking sheet. Add red and orange bell peppers, cut into 2 inch square pieces.

2.After about 20 minutes, brush chicken pieces with some olive oil, and continue baking for about 20 minutes, till the chicken is cooked.

3.You can put the oven setting to broil, just for a 2 to 3 minutes, to crisp the edges of the chicken, but at this time be extra observant as chicken can burn. 

Remove and keep aside.

To prepare the Tahini sauce:

1. In a little bowl, take tahini sauce, add in lemon juice and mix both well, adding little water to 

make it a creamy, and honey like consistency. 

2.Season with salt and cumin powder. Cover and store in a jar, and use as a dipping or sauce for Shawarma. 

Filling:

1. Warm a pita bread. Open it like a pocket and add the cooked chicken, add some salad leaves and then drizzle some tahini sauce.

You can also prepare the chicken on a heavy skillet, over there gas stove, if you don't have the oven.

It will still taste as good :)

Enjoy!

Bombay Dabeli pav

Dabeli with peanuts and pav

 Dabeli is a very popular street food in Kutch Gujarat, India. It has gained popularity worldwide as a quick and easy snack. First we prepare by spicy potatoes and then add it to a pav (bun) with some garlic chutney, tamarind chutney. Garnish with masala peanuts. This mix of tangy and sweet give it the perfect taste you won't forget.

There is place in Gujarat called Kutch where this dish originated. 

Ingredients:

6 to 8 medium size potatoes (pressure cook them)

2 tsp Dabeli masala powder (available in Indian stores or online)

Vegetable oil for frying the peanuts 

1/2 cup ready tamarind chutney (available in indian store)

200 gms  Dabeli peanuts (Jabsons peanuts are available in Indian grocery) or you use plain roasted peanuts, and add spices to it.

1 dozen buns or pav (available in stores)

For garlic chutney (You can also use ready store bought garlic chutney or make it) 

1/2 cup peeled fresh garlic 

2 tsp salt

2 tsp coriander powder

1 tsp cumin seeds 

2 tsp red chili powder

1 tsp fresh lemon juice

Method to prepare garlic chutney.

1.Using a blender grind all the above items for garlic chutney. Keep aside. Omit this step if using store bought garlic chutney.

Method to prepare potatoes

1. Pressure cook potatoes, take 2 cups of water, add potatoes, and cook for 2 to 3 whistles,  cool and peel the skin and mash them. Keep aside.

2. In a medium sized kadai, heat 2 to 3 tbsp vegetable oil, add in 2 tsp red chili powder, 2 tsp dabeli powder, 1/4 cup prepared garlic chutney, add in 1/4 cup of emlee chutney. Emlee chutney, is sweet and tangy flavor. Stir in the mashed potatoes, add dabeli powder, add salt. Add 1/4 cup water and check for salt, dabeli masala, if needed, add more. Squeeze 1/2 a fresh lemon juice. Close burner and keep potato mixture aside.

4. In a small pan, heat 2 tsp oil, add in peanuts, saute till they turn golden brown, now add in 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp chaat powder and 1/2 tsp sugar. Toss and remove from pan. Allow to come to room temperature.

5. Enjoy prepared dabeli by scooping a spoonful of the potato mixture over  the bun or pav, add some peanuts and some garlic chutney. 

Green chutney

 Chutneys have been an integral part of our Indian food, since more than 2000 years. Originally the idea came from preserving seasonal fruits and vegetables. Chutney is a condiment made from cooking or dry roasting certain ingredients. Some chutneys are dry and in powder form, some are 

wet and work as a sauce or marinade.

They come in all varieties and differ from State to State. For example, in Maharashtra (that is the western part of India) where peanuts are common, the chutney prepared uses peanuts and garlic. The chutney is called Thetcha - it has green chilies too and that gives it a fiercy(sharp and spicy)taste.  In Kashmir (Northern part of the country) we have chutney prepared using apples and walnut.

In the Southern part we have coconut chutney that is popular. 

In Gujarat, it is the chundda (sweet mango chutney) prepared with sour mangoes,  spices , jaggery and sugar

Today let's prepare green chutney using fresh coriander leaves, ginger, garlic, lemon juice along with salt. It is popular with almost all snacks.

Ingredients:

1 bunch fresh coriander leaves 

1 inch fresh ginger

2 to 3 cloves of fresh garlic

salt to taste

1/2 lemon juice 

1/4 tsp cumin seeds

2 tsp raw peanuts 

2 green chilies

Green chutney 

                                                

Green coriander chutney

 

                                                              

                                        Blend all ingredients                                             

Method:

1. Roughly chop coriander leaves and wash them well.

2. In a grinder, add all the above and blend to a smooth paste, by adding little water.

3. Check for salt. Enjoy with food and snacks.