Tag Archives: food

Double Chocolate Chip Cookies – Easy Home Bake Recipe


It is surprising the way cooking dawns on you. Slowly at first, even reluctantly, you make your first dish. You like it, its tasty, people praise it, and then before you know it, you cook because you enjoy it.

Baking has always held a special place in my heart. As young girl I was enticed with baking cakes and I remember spending at least a couple of midnights in the kitchen peicing together a birthday cake for Mom.

Today I have my own kitchen and an oven. After the first chocolate cake, I moved on to making pizza’s in it (sorry, no pictures yet!), a pie (again, no pics!), and cookies!
Now, cookies are a great way to use an oven, I feel. Not only do they represent delicious baked goodness, they last.
They are pre-prepared in serving sizes and they can be stored without fear of rot, in air tight containers.

Chocolate Chip Cookies Cooling on a rack

So without further ado, I will move on to the awesome double chocolate chip cookies that I made.

1. Sift together 1tsp baking powder, 2 cups flour, 4 tbsp cocoa powder till the mixture is an even brown in colour.
2. Chop up some cooking chocolate into tiny bits and keep aside.
3. Whisk together 2 eggs, 1 cup sugar and 1 cup butter till frothy
4. Add the flour to the eggs mixture, add in some raisins and knead together well.
5. Refrigerate for 30mins plus so that it becomes pliable.
6. Pre heat oven at 200Deg C for 30 mins.
7. Line cookie baking sheet with oil, or use wax paper
8. Roll the dough into small balls, and then flatten on the baking sheet. Press on some chocolate chips to each cookie.
Bake in oven on the top rack for 10mins.

The cookies when removed from the oven will be slightly chewy, but should be fully cooked. To check this, poke one with a fork. If the fork comes out clean, cookies are done!
Cool on a wire rack. Once cool, the cookies will be just crispy enough.

Cookies in a Jar

My cookie batter gave me around 3 batches of cookies, which lasted me around one week. I tend to keep the cookie size about the size of the palm of my hand. This makes it a snack, and enough for one serve.
They are so delicious, you will find it difficult to keep the lid on the cookie jar. SO go ahead, bake some chocolatey deliciousness!


Chocolate Cake: A guest post at My Experiments and Food


An old, good friend of mine, M, who was brought to me by fate and has stayed with me by choice runs a blog ‘My Experiments and Food’. The blog focuses on delicious recipes – some that I have tasted in her house, and some that I have tried myself in my kitchen.

Once she discovered my blog on food, she requested for a post on my chocolate cake. I was more than happy to share. Between her newborn, captivating baby daughter and her tight work schedule I am delighted that she not only found the time to read my blog, but also to post my write up!

I am so excited – you can now read about how to make delicious chocolate cake on here on blog at myexperimentsandfood.blogspot.in

It is a quick and simple recipe – the basic for which got handed down to me by my mother, with additions from my side to ensure its more chocolatey than her version.

This is the direct link to the specific post, but I encourage you to read the rest of her blog.

The Chocolate Cake!

Jhinge Alu Posto (Ridge gourd with potatoes in Poppy Seed paste)


The other day at the vegetable vendor, there was a very interesting discussion. My husband wanted bhindi, my mom in law stated that she wanted some ‘interesting vegetables’. On being asked what ‘interesting’ entailed, well, it was a list of ‘no turi, no lauki, no parval‘…and so on. (turi is rigde gourd, lauki is bottle gourd and parval is point gourd). And my husband wholeheartedly agreed.
Now, I dont really see the harm in any of them. Does that make me a gourdy person? Ha. Ha. OK, bad joke.

Well, I like parval (the big, fat ones) which can be cooked to a “makha” ie a dry curry with potatoes or filled with delicious “pur” and deep fried, or lauki when cooked with “bodi” or prawns or coconut or anything, or turi with “posto” i.e. poppy seeds. Yum!

So this time, I defied both and I bought all three of them – turi (jhinge in bengali), lauki (lau in bengali) and parval ( potol in bengali) and kept them aside for the day I would cook them, and change their minds. And make the amazingly delicious jhinge posto or lau bodi or potoler dolma. I had asked my mom to get some bodi in her last trip, and she had happily obliged. I am itching to use those dried daal bits (bodi or as in Hindi, vadi).


Potol (Beng), also known as Parval (Hind) or Point Gourd (Eng)


Jhingey (Beng), also known as Turi (Hin) and Ridge gourd (Eng)



Sunday presented a unique opportunity. Our cook was on leave for a couple of days, and she arrived late on Sunday. We had readied ourselves for a rice & daal meal. Perfect setting for the turi! Jhinge Posto, here I come!

Now, we Bengalis love our white poppy seeds (khus khus in hindi and posto in Bengali). Poppy is had as a paste with rice, or as an addendum to vegetables, or as coating to deep fries, or basically anywhere. Give us out Posto and Shorshe, and we are happy. (Shorshe is sarson, or mustard. And I dont mean just the oil)


Posto (Bengali) also known as Khus-khus (Hind) or White Poppy Seeds


Shorshe (beng), also known as mustard seeds




I asked her to peel and cut the turi into small cubes, along with one potato (I am lazy that way). And of course, the most difficult task, grind the white poppy seeds. At home in Calcutta, our cook uses the sheel bata to make a thick paste out of it, but here we dint have one.

Using Sheel Bata – the traditional grinder in Bengal

The next best option to grind was the mortar and pestle. The poor girl, me and my husband tried away for a while, but to no success. The perfectly round seeds would slip away towards the sides, and remain adamantly whole! Our mixer is too big for these small slippery seeds.

I was left with the choice of either using the half mashed concoction, or make another type of turi and not the awesomness of jhinge alu posto. Ah! The name itself brings back the flavours and the smell. I salivate.

And so I resolved – I WILL introduce my family to jhinge posto. They could not possibly go through life without having tasted the supreme delight of this light and flavourful dish.

I then got a brainwave. I dry-ground posto (gasp! convention!) and i made jhinge posto.

Dry-ground posto

Dry-ground posto – almost a sacrilege

Needless to say, everyone loved it. After second serves and an empty bowl, I was a proud cook that day! Turi will be welcomed home. Mission Accomplished.


Making Posto Bata (Using 10gms poppy seeds)

Conventional: Soak the poppy seeds in water for 10 mins or so. Add a green chilli and grind till a thick paste is formed.

My way: Use a dry grinder to grind the poppy seeds till its a fine powder. Mash in a green chili into it and let soak in water.

Adding water to the dry posto powder and grinding in a green chili

The water is a key element. It expands the seeds and gives the paste its light, fluffy feel.

Bata Posto & Shorshe-r tel

Bata Posto & Shorshe-r tel – Crushed poppy seeds and mustard oil

Other ingredients:
Ridge gourd – 2. Cut into 1/2 inch cubes

Diced Jhinge

Diced Jhinge or Turi

Potato – 1 large, diced
Turmeric – 1/2 teaspoon
Mustard Oil (preferably virgin)
Salt to taste

In a kadai, heat mustard oil till it steams. Add in the potatoes and stir fry till they are slightly seared.

Sear potatoes

Add in the cut gourd pieces, and mix around till all the vegetables are coated with a bit of oil. Add in turmeric and salt.

Sear turi and add turmeric and salt

Cover, and let cook. the gourd releases its own water, and so the vegetable should not stick to the pan. After around 5 minutes, the gourd and potato should be completely cooked. Open the lid and let some of the water evaporate.

To this, add the posto. We traditionally dont let even a drop of the posto go waste, as it expands a lot, and its preferable to have as much of it as possible coating the veggies. So add the paste and then swish the container with water, and add that in.

cooked posto
Add a whole green chili to this. The chili is just for the flavour, and not the spice. So do not slit it, or cut it. Drizzle a little virgin mustard oil. This gives a very interesting tang to the dish.

Cooked and ready jhinge alu posto!

Now fold in the posto to the cooked jhinge-alu, and let it cook till the vegetable is almost dry. This should not take too long, but it requires continuous stirring to avoid it from sticking to the pan.

Jhinge posto – Ready & Served!

Your jhinge-alu-posto is ready! Welcome to the world of Posto. Try it out with some freshly made rice, dry.
Yes, thank you for the compliments.

Served hot with Rice

And now that I have cracked the code for grinding posto, I will try the same with shorshe.

Short Method:
Grind posto (poppy seeds) with 1 green chili
Oil+Potato ->sear + jhinge (ridge gourd) + salt+ turmeric -> cover & Cook
-> + Posto + 1 green chili + Virgin mustard oil -> stir till dry