BOMBAY BREAD TOAST/FRENCH TOAST/BREAD TOAST

Bombay Bread Toast

Ingredients:
Brown Bread - 5 nos
Egg - 2
Milk - 1/3 cup
Sugar - 2 tbsp
Cinnamon Powder - 1/4 tsp
Butter

Preparation:

Beat the egg till light and fluffy. Beat milk and sugar together and then pour into beaten egg and to this add cinnamon powder and beat further.

In a flat pan, rub fair amount of butter on it. Take bread the slices and dip in the mix. Dip the reverse side too. Place the dipped bread slice onto the buttered pan and cook on low flame till both sides are light brown in color. . Serve with fruits and honey. Best for breakfast or evening snacks ..

Can it get more helathier than this :) :)...

Cheers,
Neetz ;)

Notes
You can definitely use normal white bread instead of brown bread.

COOKIE DOUGH TRUFFLES - EGGLESS

Cookie Truffles

Its VALENTINE'S DAY and obviously its a ritul type for me to make something sweet to share with all of you :). My SIL being in town made me even more eager to make this sweet. Its always better when you have an extra helping hand :) :).. I m so glad we tried this sweet out and sure was a super duper hit among my neighbours. We were floating around the whole day on ninth sky  with appreciation ;) :D

Ingredients:

All purpose Flour - 2 - 2.5 cups
Brown Sugar - 3/4 cup (softened)
Vanilla Essence - 1 tsp
Condensed Milk - 1 tin (395 gram)
Milk chocolate Chips - 1/2 cup

For the coating:
Semi-sweet choco chips - 1 cup
Butter - 2 tbsp

Preparation:

In a bowl, mix brown sugar, butter and vanilla essence till creamy. I used a hand mixer for this. Then add in the condensed milk and mix again. Now start adding flour bit by bit till you get a dough. Once the batter starts thickening, start kneading with hand. Once you get a dough mix, add in the milk choco chips and knead nicely. Then keep in fridge for about 20 mins to harden the dough a bit so that its easy to roll into ball. Make small balls out of the dough, place them on butter paper and keep it in fridge again for a minimum of 2 hours atleast to harden the ball. Otherwise the balls will fall apart when you do the coating.

Now for the next step, Melt the semi-sweet choco chips by double boiler method and add butter to it. Once the chips have melted nicely remove and keep aside. now pick each dough balls and dip them in the melted chocolate, remove and place them on butter paper carefully. Sprinkle them with sugar strands in the end. Refrigerate overnight for best results and voila there you go! You have the best easiest cookie sweet you can make!!

Cheers,
Neetz ;)

Notes:
You will perfect round balls. I had feew extra melted chocolate so used to stick the sprinkles at the end :)..
Use all Purpose flour in accordance to the need for thickening the dough.

I would like to send this over to Valentine Fest , Bon Vivant, Just for Fun

CHOCOLATE NUTELLA COOKIES (Eggless)

Eggless Nutella Cookies - BHW

Another exciting wednesday for blog hopping came in and this time I was paired with one of my bloggy friend Priya :). I was so dleighted to know that I was paired with her as her blog as a treat to my eyes and i actually got confused what to make seeing all the wonderful dishes she have made. I was looking for simple recipe and as usual baking being my passion these days, these cookies were instant eye cather to me eyes. I did make changes to it and added extra few ingredients to it. I liked this biscuit coz unlike other biscuits it wasnt so sweet and for a family like mine, this was perfect :). Do find the link to the idea i got form her blog from here.

Ingredients:

All Purpose Flour - 1/2 cup + 1 tbsp
Cocoa Powder - 1/3 cup
Baking Powder - 1/2 tsp
Softened Butter - 1/4 cup
Sugar - 1/4 cup
Brown Sugar - 1/4 cup
Vanilla Essence - 1/2 tsp
Nutella - 8 tsp
Milk - 6 tsp

Preparation:

Pre-heat oven to 163C/325F

Sieve Flour, cocoa powder and baking powder and keep aside.

Now with a electric mixer beat sugars and butter till smooth. Add int he essence and nuteela and beat for another minute or so. Slowly add in the mixed flour and start folding in. Add milk in between and fold the whole mix into a soft dough. Refrigerate for 15-20 mins to make the dough hard.

Make small balls and place them on to a baking tray placed with baking paper. Flatten them with a bottom of a glass. Bake till slight cracks are formed and cookies are still soft. This wil take about 10 mins or so.

Cheers,
Neetz ;)


I would like to send this over for KIDS DELIGHT cevent onducted by Kavi and Srivalli and Valentines Event

                              Valentine fest serve with love

Bon Vivant Series

VERMICELLI BIRDS NEST

Birds Nest

Ingredients:

Potato - 250 gms
Onion - 1 medium chopped finely
Ginger-Garlic Paste - 1/2 tsp
Chilli Powder - 1/2 tsp
Amchur Powder - 1/2 tsp (dry mango powder)
White Pepper Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Chaat Masala - 3/4 tsp
Salt - 1/4 tsp

Peas - a few, boiled

Vermicelli - broken into small pieces
Oil for frying

Batter:
All Purpose Flour - 3 tbsp
Corn Flour - 1.5 tbsp
Water
Salt

Preparation:
Boil the potatoes and mash them till no lumps are there.

Place the vermicelli on a plate.

Mix the ingredients for the batter without lumps. Make sure the consistency is slightly thick and not thin.

In a pan, add a 1/2 tsp oil and to this saute onion and ginger garlic paste. Saute till raw smell goes and add to the mashed potato. To this add all the powders and salt and mix nicely. Make small balls out of the lump.  Dip each ball in the batter making sure all the sides are coated with the batter. Then roll them with vermicelli. The more uneven the coating the better will be the look of the birds nest :). Place them on a plate and likewise complete the rest of the potato balls.
I felt the balls were kind off very soft so placed then in fridge for about 20 mins or so. Once the balls have been set make small hole imprint on top lightly and in a pan, deep fry the balls till the vermicelli turns light burned color. Place them on to tissue to remove the excess oil. Place the peas on top to represent the eggs of the birds and serve warm with ketchup :). You can also fry them as whole and place peas in between the potato balls before rolling them to a ball.

I would like to this over for the event Tea Time Snack

Cheers,
Neetz ;)

BANANA BREAD (Cafe Style)

Banana Bread (the best bread ever baked!)

When it was time for blog hop wednesday, i was paired with Priya. I was awestruck with the recipes and especially the baking section which was my fav!. Seeing the cafe style bread made me no hesitant to try it out immediately. I had no confidence at first that it will turn out as good as she had made. But out of my surprise it came out well and the best part everyone was happily relishing on the bread slices asking for more. Doesnt that make you even more happier!!!.. Thanks a ton Priya for sharing and I m so glad i tried it out :) :)

Ingredients:
All Purpose Flour (sifted) - 1 3/4 cup
Sugar - 1 cup
Baking Soda - 1 tsp
Salt - 1/2 tsp
Eggs - 2
Ripe Bananas - 3 large
Oil - 1/2 cup
Buttermilk - 1/3 cup
Walnuts - 1/2 cup chopped
Chocolate Chips - 1/2 cup

Preparation:

Grease a loaf pan with butter and keep aside.

Sift the flour with baking soda. Then beat the eggs first till pale. Then add in the sugar and bananas and beat till smooth. If you need bananas to be chunky you can roughly crush before hand and add to the wet mix. Then add in buttermilk and salt. Whisk nicely and add in all the dry ingredients little by little.

Bake at 190C/375F for 1 hour and 5 mins. I bet the hosue will be smelling awesome right now :) :)...

Relish on warm or cold slice :)

Cheers,
Neetz ;)

CUSTARD BISCUITS/YO-YO BISCUITS

CUSTARD BISCUITS / YO - YO BISCUITS

I have seen this recipe in many blogs long back. The name yo-yo itself is what made me attracted to trying out these biscuits. As the name sounds they look also yo-yo and easy to prepare :)..
Ingredients:
All Purpose Flour - 1.5 cups
Custard Powder - 1/2 cup
Butter - 220 gms
Icing Sugar - 1/2 cup


Preparation:
Sieve the flour and custard powder.

Whisk butter and sugar nicely. Add in batches the flour and mix till you get a soft dough. Make small balls from it and press lightly with a fork to form a cookie mark. Bake in a pre-heated oven @ 190C for 10 mins. Cool and store in an air-tight container.
I would like to send this over to JATW conducted by my dear friend Kavi :)

Cheers,
Neetz ;)

AVAL UNDA (Flatten Rice Balls)

Aval Unda

I had no idea how to make this or even heard of it. Recently during the Harvest festival in church, my father told me that he bought these. I asked him what was added in it and he said he thought the ingredients where so and so. Thats when i decided i should give a hand on this recipe and see how it will be :). I was surprised the outcome was awesome and definitely tasty!

Ingredients :

Aval (Brown flat beaten Rice) - 1 cup
Coconut grated - 1 cup
Sesame Seeds - 1/2 cup
Jaggery - 1 cup
Water - 1/4 cup
Cashew Nuts - 1/4 cup chopped roughly

Preparation:
Place pan over stove and once hot add in the flat rice and fry for 2-3 mins over low flame till the rice flakes are crispy. Make sure they dont change color. Remove the rice flakes. Then add in the sesame seeds and roast till nice aroma comes. It took me nealry 3- 4 mins. Remove from flame to cool.

Powder the rice flakes in a grinder. Optionally you can keep as it is or even half grind too. I preferred the grinded version.

Now in another pan. add in jaggery and 1/4 cup water and melt the jaggery. Once melted completely sieve for any impurities. Then to this add coconut and nuts. Mix properly. Mix in the sesame seeds and grinded aval powder and mix nicely. Once slightly cooled start making small balls with them and keep to cool completely. You can store them in an air - tight container for days :).

I would like to send this over for the event conducted by Julie :)

I would like to send this also over to Jingle all the way , a event conducted by kavi :)..

Cheers,
Neetz ;)

POTATO KIBBEH

Potato Kibbeh

Potato kibbeh is basically a middle eastern dish with potato and carmellized onions sometimes stuffed with meat (chicken, lamb). I would prefer to make this dish veg and then serve with non-veg to go with it. I surely would make this several times as its very healthy and filling too.

Recipe Source : Discover Lebanon

Ingredients:
Potato - 1 large boiled and mashed ( roughly about 1 cup)
Wheat Bulgar - 1/2 cup
Garlic Powder - 2 tsp
Salt
Pepper
Olive Oil - 2 -3 tbsp

Walnuts - 1 large handful
Onion - 1 medium chopped finely

Preparation:

Roast the walnuts in 180C pre-heated oven for about 55-7 mins till nuts turn slightly brown in color.
Roast the onions in 1 tsp of oil in a pan till lightly brown color.
Wash the bulgar and blend it in a processor.
Mix the mash potato, blended bulgar, garlic, salt and pepper.
Divide the mix into two parts. Place one part into the baking dish. Layer the onions and walnuts on top. Then layer with the second potato mix. Cut over the top into squares roughly and pour the olive oil so that it sweeps between the cuts.

Bake in pre-heated oven at 10C for 40 mins. You will see it will turn lightly brown in color.

Serve warm as it is or you can have with tuna (which i had and it tasted superb) or with cooked chicken mince.

Cheers,
Neetz ;)

Notes :
You can add variations like cashew nuts, raisins or even cooked meat instead of walnut areas.

BANANA FRITTERS (Pazham Pori)

Banana Fritters/Ettakka appam/ Pazham pori

Ingredients:
Ripe Plantains (Ethakka) - 3 numbers
Maida - 5 tbsp
Rice Flour - 2 tbsp
Cardamom Powder - 1/4 tsp
Jeera Powder - a large pinch
Turmeric Powder - a pinch
Sugar - 1 tsp *
Salt - a pinch
Water just enough for making the batter
Oil/Ghee for frying

Preparation:
Mix the flours, powders, sugar and salt. Add water little by little till you get a thick flowing batter. Make sure the batter is not very thick or very thin. When you dip the spoon and take out, the batter should flow slowly from the spoon.
Remove skin and cut the plaintains into half. Then cut each half vertically into 3. If you want thick ones you can cut into 2. I prefer the thinner version.

If you are not into calorie counting feel free to use ghee for frying to enhance the flavour. I used oil. Pour in oil in a pan and once hot, add in the dipped plantains(banana) and fry till both sides are light brown color. Serve warm with tea/coffee.

Cheers,
Neetz ;)

Notes:
Add in sugar quantity in accordance tot he sweetness of the plantains. If its nicely ripe and sweet and in very less sugar.

BANANA CHOCOLATE BREAD MUFFINS

Banana Chocolate Bread Muffins

Ingredients:
Flour - 1 .5 cup
Banana - 3 nos ( Ripe)
Eggs - 2 nos
Brown Sugar - 1 cup
Curd - 1 cup
Salt - a pinch
Vegetable Oil - 3/4 cup
Baking Soda - 1 tsp
Milk Chocolate chips - 1/2 cup
Roasted Walnuts and  Cashew Nuts - few crushed

Preparation:

Preheat  oven to 180C/350F.

Sift the flour with baking soda twice and keep aside.

Seperate the egg whites and yolks. Beat the egg whites till fluffy.  Mix in the yolks and sugar and beat till sugar is dissolved. Then add in the bananas cut and beat till bananas get mushy. i made sure no banana lumps are there. Then add in rest of the wet ingredients (curd,oil) and salt whick nicely. Add in the egg whites and whisk slowly. Then add in the nuts, chocolte chips and sifted flour little by little and fold in gently. In a muffin pan, place the muffin papers. With a icecream scoop add in 2 scoops of the batter into each. Garnish with nuts or walnuts. Bake for about 25-30 mins or till toothpick inserted come out clean.
Wait to cool down a wire rack itself.

Cheers,
Neetz ;)

PINEAPPLE UPSIDE DOWN CAKE

Pineapple Upside Down Cake (quick and simple recipe)

I love this cake and i would highly recommend everyone to make this whenever you feel like making some special cake as it is very easy and sure to be finger licking ;)

Ingredients:

Pineapple Rings* - 7 (See notes)
Softened Butter - 3 tbsp
Brwon Sugar - 3/4 cup (packed)
Cherries in Syrup

For the Cake batter

All purpose Flour - 1.5 cup
White Sugar - 1/2 cup
Softened Butter - 4 tbsp
Eggs - 2 nos
Baking Powder - 1.5 tsp
Salt - 1/2 tsp
Milk - 1/2 cup
Vanilla Extract - 1tsp
Pineapple Syrup from tin - 3 tbsp

Preparation:

Pre-heat the oven to 180C/350F

For the caramilization:
Rub in some extra butter all over the round 9" pan first. Then mix in the softened butter and brown sugar nicely. Pour into the pan evenly. Take the Pineapple rings from syrup (tinned ones) and press lightly to take out the soaked syrup in the rings. Place them evenly round and centre onto the sugar-butter mix and press lightly. Then place cherries in the centre of the rings and press lightly. Placing cherries is purely optional but i highly recommened it, as the cake will have a classy effect :).

For the cake:
Seperate the egg yolks and whites. Then beat the whites till fluffy. In a bowl beat the egg yolks and white sugar till pale and light. Then add in the butter. Whisk slowly and nicely. Then add in the salt, milk and vanilla extract and whisk again till all are dissolved properly. Then add in the flour little by little and whisk slowly. Add in the baking powder and the pineapple syrup from the tin. Whisk again. Finally add in the egg whites and whisk slowly till you get a smooth batter.

Pour this cake batter over the pineapple rings-sugar set pan. Tap the pan slightly. Bake in the pre-heated oven for 40 mins till you get a clean inserted toothpick. Wait to cool down for 15-20 mins. Run a knife slowly on the sides to lossen the cake and then place a plate on top of the pan and turn over the pan tot he plate. You are gonna get an expression of wowww when you see the top layer now!. enjoy having a slice of warm cake.. yyyyuuuummmmmmmmm!!

Notes:
- Amount of pineapple rings depends on the size of your pan. anywhere from 5-7 nos will be used mostly.
-Use tinned pineapple rings. If you want to use the real one, clean and cut the pineapple slices thin and evenly.
- In case you are not using the tinned version, for the tinned pineapple syrup you can use pineapple juice.
- Skimmed or low fat version of milk works fine here. I used low fat one.

I would like to send this over for the event Christmas Delicacy conducted by Julie. I m so glad she reminded me to send over this recipe for a wonderful super event! Thanks Julie.

Cheers,
Neetz ;)

EGGLESS SOFT AND CHEWY CASHEW COOKIES

Eggless Cashew Cookies

Ingredients:
Cashew Coarsely grounded - 1/2 cup (take whole cashew in accordance to that before grounding)
All Purpose Flour - 1 cup
Cardamom Powder - a large pinch
Softened Butter - 1/3 cup
Castor Sugar - 3/4 cup (adjust the sweetness accordng to your needs)
Baking Powder - 1/4 tsp
Milk - 2-3 tbsp

Preparation:

Pre-heat the oven at 180C/ 375F. Place the measured whole nuts on the baking tray and bake for 10 mins till nuts are roasted. They will turn lightly brown in color. Keep it cool and ground coarsely.

Sieve the baking powder and flour.

In a bowl add in the butter and sugar. Beat till soft. Then add in the grounded nuts,cardamom, mixed flour and start to bind. If the binding gets hard and tough, add in tbsp of milk and see if you need more for binding to make a dough. Add only tbsp by tbsp if required. Bind to a dough and then keep it in fridge to set for 20 mins.

In a baking tray with a parchment paper, make small balls and flatten them slightly and place them on the tray with a 1 inch gap between each. Bake in a pre-heated oven for 10-12 minutes or till side turn slightly brown in color. Wait for the cookies to cool completely to thicken and enjoy with a cup of hot tea :)

Cheers,
Neetz ;)

PEANUT BUTTER COOKIES

Peanut Butter Cookies

Ingredients:

Softened Butter - 150 grams
Castor Sugar - 130 grams
Brown Sugar - 160 grams
Peanut Butter - 100 grams
All Purpose Flour - 300 grams
Baking Powder - 3 grams
Vanilla Extract - 1 tsp ( optional)
Egg - 1/2 or alteranatively for veg - 2 tbsp milk

Preparation:
Sieve the flour and baking powder.

In a bowl add in the butter and castor sugar. Beat till sugar almost dissolves and butter becomes fluffy. Then to this add brown sugar and beat again. Then add in the peanut butter and egg/milk and beat again till soft. Add in vailla extract and mix. Then add in the mixed flour and make a dough. Keep in fridge to set for 20-25 mins. Then make small balls from the dough, flatten them slightly and place it on baking tray placed with parchment paper. Bake in a pre-heated oven for 20 - 25 mins. Cool the biscuits. Best for kids to have as evening snacks or for tiffins.

Cheers,
Neetz ;)

RAGADA PATTIES - CHAAT MELA

Ragada Patties

Ingredients:


For the Aloo Tikkis/Patties :
Potato- 3 numbers boiled and mashed
Wheat bread - 2 slices crumbled ( you can use white bread)
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Chaat masala -  1 tsp
Garam masala - 1/2 tsp
Amchoor powder (Dry Mango Powder) - 1/2 tsp
Salt
Oil - 3-4 tbsp for shallow frying


For Ragada/Choley (Chick pea curry) :
Chickpea / Chana - 1 cup ( soaked overnight and boiled)
Ginger -garlic paste - 1/2 tbsp
Onions - 2 med chopped finely
Tomato - 1 medium chopped
Coriander Powder - 1 tsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam masala - 1/2 tsp
Amchoor Powder - 1 tsp
Coriander leaves - 2 tsp
Salt
Oil - 3 tbsp

Preparation :

For Aloo Tikkis (potato cutlets) :
Mash potato nicely and add in all the ingredients and m ix properly. Then make small flat balls and shallow fry till golden brown in color and keep aside.

For Ragada:
Add in oil. Whe hot add in ginger garlic paste and saute. Then add int he onions and cook till onions turn transparent and then add in all the powders and cook till masala starts to leave the sides. Then add in the tomatoes and cook till tomatoes turn mushy. Then add in the drained cooked chickpeas, salt and little water. Cook on low flame till water is almost dried up. Garnish with coriander leaves.

How to serve Ragada Patties:

Yoghurt - 1/4 cup
Tamarind Chutney - 1/4 cup
Green Chutney - 1/4 cup
Onion - 1 chopped finely (optional)
Chaat masala - just for sprinkling

In a bowl/plate, place 2 patties, then pour on top yoghurt and and chutney's on top. Sprinkle liberal amount of onion and chaat masala. Best served as evening snack with a cup of masala chai :)

Cheers,
Neetz ;)

STUFFED MUSHROOM SNACK

Stuffed Mushroom Snack

Ingredients :

Large Mushrooms : - 6 nos

For the filling:
Onion - 1 no chopped
Garlic - 1 large chopped
Black Olives - 10 nos desseded and chopped
Parsley - few chopped
Grated Cheese - 2 tbsp
Butter - 2 tbsp
Salt
Olive Oil

For covering the filling :
Breadcrumbs - 4 tbsp
Grated Cheese - 2 tbsp
Butter - 1 tbsp
Oregano - 1/2 tbsp


Preparation:
Clean the mushrooms and then in a pan with sufficient water boil them for about 5 mins or till done.

Then carefully with a knife remove the stem from the base if the head ( without tearing the head) and keep aside. The chop finely the stem.

In a pan, add butter and saute onion and garlic. Once onions turn light pink color, add in the salt, parsley, cheese and olives. Cook for 1 min on low flame and switch off.

In a bowl. mix the breadcrumbs, butter and cheese.

Marinate the olives with olive oil inside out. Then stuff the olive filling first and then the breadcrumb mix on top and press lightly. Repeat this for all the rest of the mushrooms.

For Baking/ Grilling:

Put in a baking tray with parchment paper placed on top and then at 180C bake till the top layer of the stuffing ( breadcrumb mix) becomes light brown in color or you can grill for sometime till brown color appears.

For frying:

In a pan add a little butter (1 tbsp) and then fry the mushroom with the stuffed part facing down first and then reversing. It will take only few mins for this to be done.

I am sending this over for the event Sunday Special conducted by Roshan.

Cheers,
Neetz ;)


Note :
For healthier verison you can substitue olive oil for butter.
I used cheddar cheese rather than processed cheese.

SESAME COOKIES

Sesame Cookies

Cookies is all time favourite of mine! There were tons of times were i wished i had a body that doesnt put on weight on sweets ;). i know its not gonna happen as easily as it is said :(. Sad. Nevertheless, but it doesnt stop me from cooking them. I made these yesterday and sure enough as expected all were muching on it and finished in a jiffy!.

Ingredients :

All Purpose Flour - 1 cup
Sesame Seeds - 1/2 cup
Baking Soda - 1/2 tsp
Sugar powdered - 1/2 cup
Butter - 1/2 cup
Egg - 1 no
Vanilla Extract - 1/2 tsp
Salt - a pinch

Preparation:

Dry roast in a pan the sesame seeds till nice aroma comes. Dont over roast them as they will taste bitter. I kept testing their doneness by eating a few in between.

Whisk egg nicely and then add in the vanilla extract and sugar and whisk till smooth texture is formed.

In a bowl mix properly the flour, baking soda, salt. Add this flour slowly to the egg mix and knead to get a dough. To this mix in the sesame seeds. If you want you can keep a few remaining to extra coat them like i did. If you feel the dough is too dry try adding in a liitle butter.

Pre-heat the oven to 190C. In a greased pan or pan placed with parchment paper, make small balls of the dough, roll them in sesame seeds (if you like) and flatten them and place them on the pan. Make sure you give them enough space to spread while baking. Repeat till the dough finishes. Bake them at 190C for 10 mins. Wait for the biscuits to cool down. Voila! your yummy biscuits are ready to have :)

Cheers,
Neetz ;)

WHOLE WHEAT COOKIES

Whole Wheat Cookies

I am crazy about biscuits n cookies. There is no greater pleasure than baking at your own home and that too in a healthy way. The biscuits were finished in a jiffy and i have to make  second batch for myself ;). Great for kids tiffin and evening snack :)

Ingredients:
Wheat Flour - 3/4 cup
Oats - 1/2 cup
Brown Sugar - 1/4 cup
Sugar - 1/4 cup
Butter - 1/4 cup
Egg - 1
Cinnamon powder - a big pinch
Salt - a pinch
Baking soda - 1/4 tsp
Vanilla Essence - 1/4 tsp
Semi-sweet chocolate chips + Walnuts + Cashew grounded - 1/4 cup

Preparation:


Melt the butter in a microwave. Then to this add in the sugar and mix properly. Beat the egg and blend in the egg, vailla essence and the powders. Then slowly add in the flour and oatmeal and start mixing till you get a soft dough. Add in the chip-walnut -nut mix and mix again.

Pre-heat the oven to 350F/ 180C.  In a baking tray, palce a parchment paper or aluminium foil. Take a small ball of dough and flatten it on tray. Make sure when u place dough, to leave a space of atleast 1 inch as they get bigger while getting baked. Bake for 20 mins or till you see light brown color below the biscuits.

Pre-heat the oven to In a baking tray, put in parchment paper or aluminium foil. take a small ball of the dough and place them on the tray and flatten slightly. Place more balls like this and make sure you give them a space of atleast 1 inch in between each dough as they tend to get biggger while baking.

Bake for 12-15 mins until done. Another way to check is that the biscuits turn light brown in color on the sides and below.

Cool for a min and have your biscuits warm. Its tastes divine with melted choco chips in between!

Cheers,
Neetz ;)