Easy Food Smith

Posts Tagged / Easy Recipe



December heralds the arrival of cookie season, for Christmas will be at our door steps before we know it. Also, this is the best time here for baking cookies of all sorts coz humidity is at its lowest and shall remain so for the coming two months as well. So, yours truly shall make the best of this time and roll out cookies from of her kitchen. Festivities certainly call for something extra special and therefore my espresso walnut cookies got a makeover and turned into something decadent. Love anything coffee and the coffee ganache filling makes these cookies an absolute pleasure to indulge in. The figs add a touch of sweetness against the coffee and the walnuts give a nice texture and bite to the cookies. The last word on these cookies – they are a coffee lovers delight! Do not miss out on making these cookies 🙂

For Cookies

1½ C All Purpose Flour (Maida)

1 tbsp ground Espresso Coffee

100 grams Walnuts (see notes)

75 – 100 grams dry Figs (finely chopped)

130 grams unsalted Butter

¾ – 1 C Sugar (we like ours mildly sweet, hence ¾ Cup)

1 tsp Vanilla Extract

A few tablespoons Instant Coffee granules (optional)

For Ganache

1 tbsp unsalted Butter

½ C Cream

1 tbsp strongly brewed Coffee

¾ C Semi sweet Choco Chips


In a bowl mix together the flour, espresso coffee, finely chopped figs and walnuts.

In a mixing bowl, whisk the butter and sugar, along with vanilla extract, till fluffy.

Stir in the flour mix and mix it till well incorporated. (I prefer doing it with my hands. Wash and dry your hands before doing this job)

Wrap the dough in a cling wrap and freeze the dough for 20 – 30 minutes

Pre-heat the oven to 180 degrees C for 10 – 15 minutes.

Remove the dough from the freezer and using half the dough, roll to ¼ cm thickness. Using the cookie cutter of your choice, cut out the dough and place it on slightly greased baking sheet keeping a gap of a few centimeters between each cut out cookie dough.

(I sprinkled each cut out cookie dough with some instant coffee granules, however this step is purely optional.)

(If you are using two cookie baking sheets, then you can use roll and cut out all the dough at one go)

Bake in the oven for 12 – 15 minutes or till the edges of the cookies begin to turn brown.

Remove the baking sheet from the oven and allow to cool for a few minutes before removing them on a wire rack.

Allow the cookies to cool completely.

Bake the rest of the dough in a similar way till all the dough is exhausted.

For Ganache, heat the coffee, cream and butter on low heat till it begins to bubble at the edges.

Remove from heat and stir in the choco chips. Once they choco chips begin to melt, whisk the mixture to attain a smooth and glossy ganache. Cool completely and refrigerate for half an hour so that the ganache thickens. Whisk the ganache again before you begin using it for the filling.

For Filling, take a heaped teaspoon of ganache (the amount of filling will depend on the size of your cookies) and add it right in the centre of the cookie (on the side that was touching the baking sheet). Take another cookie and place it on top of the ganache. Press it down gently to spread the ganache evenly between the cookies. I used a spoon but feel free to use a piping bag for this job. Finish the whole batch the same way.

Note – I crushed half the walnuts to a coarse powder and added the rest of it finely chopped. This made the texture a little chewy. So, if you like crisp cookies, you might want to finely chop the walnuts instead of pulsing half of them to a coarse powder, like I did.

Note – We enjoy intense coffee flavor in our cookies therefore I had used 2 tbsp of espresso coffee in the cookies however I have mentioned only 1 tbsp in the list of ingredients. (suit yourself)

Yield – 10 – 12 Sandwich Cookies

Thanks for your visit. See you soon again with another exciting recipe!


CREAM CHICKEN / मलाई मुर्ग


Before you judge this post being another one on heavy and rich Cream Chicken, let me assure you at the onset that it is nowhere close to ‘loaded with cream’ kind of recipe. Just because this is supposed to be cream chicken does not mean that I have to load it with cream or even add cream to it at all! You read that right – no cream at all. There are ways to cheat on that without compromising on taste. For instance, I used really thick hung curd (also called yogurt cream) for one. And to give the curry that luscious texture, I added almond paste to the sauce. These two ensure that the chicken is creamy and ‘seemingly’ rich but without the heaviness of the cream. And of course guilt free as well 😀 I used 2% milk instead of cream and trust me, these three elements changed the rules for prepping this chicken curry. Don’t listen to the purists! The curry tastes great and and the texture is beautifully luscious and creamy, probably not rich but great, nevertheless.

The key points that one needs to keep in mind are – one, this is a milk/ nut based curry so it will be a little bit towards the sweeter side. To counter and cut through the sweetness, we need to ensure that we add a healthy amount green chlies and black pepper to the curry. I am not talking about the intense heat here but the mellow one; the one that lingers lightly on the palate. Second, do not leave out the dry fenugreek leaves (kasuri methi) since it adds nice warm flavors besides giving the dish some depth of flavour. Third, lemon in marination is must since it tenderises the meat.

For Marinade

1½ tsp Lemon Juice

750 – 800 grams Chicken (cut to medium size pieces)

½ C thick hung Yogurt

½ tsp grated Ginger

½ tsp grated Garlic

For Paste

10 – 12 soaked Almonds (depending on size of almonds)

A few tsp Milk

For Curry

2 – 3 tbsp Vegetable Oil or Rice Bran Oil (I always use mustard oil)

1 Bay Leaf

6 – 8 Green Cardamoms

¾ C thinly sliced Onion (1 medium)

1 tbsp chopped Green Chilies

½ tsp finely chopped Ginger

½ tsp finely chopped Garlic

½ C chopped fresh Coriander (cilantro)

½ – ¾ C Milk (as required)

1 tsp dry & ground Fenugreek Leaves (Kasuri Methi)


½ tsp freshly ground White Peppercorns

¾ tsp Coriander Powder

A dash of lime juice (optional)

Salt to taste

½ tsp Garam Masala Powder

Wash and pat dry the chicken. Transfer it to glass bowl in which the chicken is going to be marinated.

Make small slits or poke the thicken chicken pieces and drizzle the lemon juice over the chicken. Keep aside for 10 minutes

Meanwhile mix the grated ginger and garlic to hung yogurt and pour over the chicken.

Cover the bowl with cling wrap and keep it in fridge for at least two hours. I always prefer keeping it marinated overnight.

Make a smooth paste with almonds and a few teaspoons of milk.

Take a pan or kadahi (wok) and heat the oil (smoke it if you are using mustard oil). Reduce heat and add bay leaf and cardamoms. Fry for a few seconds. Increase the heat to maximum/ high and add sliced onions. Fry till the onions becomes translucent.

Add green chilies and chopped ginger & garlic. Fry till they become aromatic and the onions just begin to turn golden brown.

Add the marinated chicken along with the marinade. (if the hung curd you used was thick enough, there will be no liquid in the chicken)

Also add the almond paste along with the chicken and cook for a few minutes on medium low heat.

After two minutes of frying of low heat, increase the heat and keep frying while, stirring gently intermittently (to prevent the contents from catching at the bottom) for another 7 – 10 minutes.

Reduce heat and add salt. Cover cook for 10 more minutes and then add milk along with crushed pepper, coriander powder and garam masala. Cover and cook the chicken till it is done.

Check for the consistency of chicken. If the curry is too thick, add a few tablespoons of milk or water while it is still hot.

Stir in the garam masala powder and half of the chopped fresh coriander.

Add a dash of lime if you wish to; it will bring the flavors together.

Garnish the chicken with the rest of the coriander and serve with Naan or any flatbread of your choice. ENJOY!

Note: I suggest that you taste the chicken before adding lime juice towards the end of the cooking coz if your yogurt is sour, you won’t need the lime juice.

Note: I lightly roast the kasuri methi on a skillet before crushing and adding to the curry.

Note: The curry should have a medium thick gravy. Mine thickened while it cooled and as I was taking pictures.

Note: Feel free to use 6% milk if you wish to.

Serves – 4 to 6

Thanks for your visit and see you soon again with another exciting recipe!


LEHSUNI PANEER / लहसुनी पनीर (Garlicky Cottage Cheese Curry) – GF



Paneer is to vegetarians what eggs are to non vegetarians – a quick, easy, simple ingredient that can be turned into so many variety of dishes. In north India, if you are expecting a vegetarian at your house for a meal, paneer will invariably find its way to the menu (even more so, if it happens to be a Punjabi household). Paneer is a vegetarian delicacy of sorts. And its versatility makes it an easy ingredient to work with. You can turn it into tikka or bhurjee or kofta curry and even a cheesecake – it will never fail you. Use it with some spices and herbs to make filling for your jaffles or stuffed flatbread and there you have an excellent breakfast dish to be polished off with pickle and chai! You can find a post I had done during my initial blogging years on how to make paneer at home. The process is simple and you can use it for so many recipes or have it on its own with some sprinkle of chaat masala.

This recipe may seem to be using a lot of garlic but when it pairs with other ingredients, it mellow downs (you’ve got to trust me on that). The key here is not to compromise on the usage of tomatoes. I usually chop the tomatoes and blitz them in a grinder. For this recipe, I could obtain about one third cup tomato puree (without adding water) from one medium sized tomato. Also, do not hold yourself back from using milk. It helps bring a balance to the sourness of tomatoes, tones down the garlic and mellows the heat of chillies. This curry gets ready in under 15 minutes, what more can you ask for 😀

2 – 3 tbsp Oil

½ tsp Cumin Seeds

½ tsp Mustard Seeds

2 small Onions (thickly sliced)


4 fat cloves Garlic (grated) {approximately 1 tbsp}

1 medium Tomato

1/3 C Milk

300 grams Paneer, (cubed)

½ tsp Turmeric Powder

½ – ¾ tsp Chili Powder (adjust to taste)

2 tsp Coriander Powder

½ tsp Garam Masala

Salt to taste

2 whole Green Chilies

Fresh Coriander to garnish

This curry takes no time to cook. So be ready with all ingredients.


Wash, chop and blitz the tomato in a grinder. You should have at least 1/3 cup or more of tomato puree. Keep aside.

Heat oil in a pan and add cumin and mustard seeds. As soon as they begin to crackle, add onions and fry them on medium heat till they turn translucent and just begin to turn golden.

Now add grated garlic and fry till the garlic changes color to golden and becomes aromatic. Add the tomatoes and along with the spices and salt.

Keep stirring the contents on medium heat till the masala begins to leave oil on the sides. Now add milk and lower the heat.

Split chilies in 3 or 4 pieces and throw them in the curry. Add the paneer and stir it in. Add more milk if required at this stage. (I do not like my curry loose and rather prefer the masala coating the paneer pieces well. Suit youself)

Cook for a minute and the curry is ready. (you do not need to cook the paneer much else it will turn rubbery)

Stir in some freshly coriander to the curry and garnish the rest before serving. Remove the contents in a serving bowl and serve with roti, paratha or naan. YUM!

Note: I have added split whole green chilies coz I just wanted some grassy flavors of the chili added to the curry. Feel free to add them chopped in case you wish to add some more heat to the curry.

Note: Also, you can tinker with the amount of ingredients you wish to use.

Serves 4 (as side dish)


Thanks for visiting and see you soon again with another exciting recipe!

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