Almond Double Chocolate Chip Cookies
Almond double chocolate chip cookies are crispy delicious cookies with an intense chocolate flavor. My 10 year old son has been very interested in baking, so we pick some recipe and make it together. He made these almond chocolate chip cookies with added M&Ms to give a crunch to them. These can be amazing gifts for the Valentines day. For these almond chocolate chip cookies, we took Nestle chocolate chip cookies and modified it to make it more nutritious. We added coco powder to give the intense chocolate flavor to these almond double chocolate chip cookies. Here is the original recipe . This recipe made about 4 dozen cookies that were all gone in no time. They are very crispy and melt in the mouth, bake them for few minutes less to make them less crunchy. We always use salted butter for baking to give it a nice taste. If you don’t have salted butter, just add a 1/4 tea spn salt. Ingredients: 1 and 1/4 cup almond flour 3/4 cup all purpose flour 1/2 cup cocoa powder 1 cup (2 sticks) salted butter at room temperature 3/4 cup sugar 3/4 cup brown sugar 1 tea spn vanilla extract 2 eggs 1 tea spn baking soda 1 and 1/2 cup chocolate chips 1/2 cup M&Ms Method: Preheat the oven at 375F for 10mins. Seive together cocoa powder, all purpose flour, baking soda. Add almond flour and mix everything. Keep aside. Beat together sugar and butter till they are well mixed. Add the eggs and mix again. Now add the flour mix, little at a time and mix. Now add chocolate chip cookies, M&Ms and mix with a spatula. Line a baking sheet with parchment paper. With a spoon, drop the mix on the paper leaving enough space for them to expand. Bake at 375F for 13mins. Makes about 4 dozen cookies
Chane Randayi
Chane randayi is a very popular Konkani sidedish from North Kanara. It is slightly different from the Chane Ghashi which has slightly different spices, so the taste of the dish changes based on these few spices. Chne randayi is prepared with either black or the kabuli chana. A vegetable like banana(cooking kind), suran etc are added along with it to give a nice taste. This was a regular on the menu at my home. Ingredients: 1 cup chickpeas 1 cup banana or suran(elephant yam) cut into pieces 1/2 cup fresh/frozen coconut 1 tea spn coriander seeds 4-5 red chillies 1 tea spn mustard seeds 1/4 tea spn asafoetida(hing) 4-5 curry leaves 4-5 pieces kokum or 1 tea spn thick tamarind extract Oil Salt Method: Soak chana in water for 7-8 hrs. Pressure cook chana with banana or yam for about 3-4 whistles. (If the chana used is old, it will take more whistles). Heat a little oil, add coriander seeds. Grind with coconut, red chillies. Add the ground masala to the cooked chana, add kokum or tamarind, salt. Cook till it starts boiling. In a small pan, heat oil, add mustard seeds. When it starts popping, add hing, curry leaves. Add this seasoning to chana. Serves : 4-5 Preparation time: 20mins
