Chocolate chip cookies is everyone's favorite. Usually it is prepared in many ways by baking them instantly or refrigerate the dough for 24-36 hrs and bake them. However the taste differs when it is rested in refrigerator for 24-36 hrs. Here is an simple attempt to make a 2 minute cookies in a microwave. This can be made by kids too and they will enjoy making them.
How to make it:
1. Add unsalted butter, cane sugar, and vanilla extract.
2. Mix well, add an egg, and mix again.
3. Add whole wheat flour, add tsp salt, and mix.
4. Add chocolate chips, mix, and scoop onto butter-greased plate or parchment paper on a plate.
5.Decorate top with chocolate chips, and make sure to clump them together because the dough will expand.
6. Microwave for 1:50 for little crunchy, microwave for 1:40 to 1:45 for little softer cookie. If toothpick comes clean when stuck in cookie or middle of cookie, let out even if time remains. ( See Notes).
7. Let cool for few minutes and enjoy!
For tastier results, refrigerate for 12-24 hrs and then follow Steps 5-7.
A small video representation is here:
Here comes the full recipe:
Ingredients:
2 tbsp unsalted butter
1/4 cup cane sugar
1/2 tsp vanilla extract
1 egg
6 tbsp whole wheat flour
1/8 tsp salt
5 tbsp chocolate chips for batter, 1/2 tbsp for "decorating" the top of cookie
1. Add unsalted butter, cane sugar, and vanilla extract.
2. Mix well, add an egg, and mix again.
3. Add whole wheat flour, add tsp salt, and mix.
4. Add chocolate chips, mix, and scoop onto butter-greased plate or parchment paper on a plate.
5.Decorate top with chocolate chips, and make sure to clump them together because the dough will expand.
6. Microwave for 1:50 for little crunchy, microwave for 1:40 to 1:45 for little softer cookie. If toothpick comes clean when stuck in cookie or middle of cookie, let out even if time remains.
7. Let cool for few minutes and enjoy!
You can also prepare the dough and refrigerate for 12-24 hrs and then follow Steps 5-7 to enjoy even more tastier cookie.
Note:
!. Each microwave have a different power. So test one cookie first and then adjust timing according to your microwave.
Pizza an all ones favorite can be baked at home with whole wheat flour. Follow me for using other flours as base for pizza.They are lining up next in my blog.
How to make:
1. In a small bowl, add lukewarm water, sugar and yeast. Mix well so that there is no lumps. Leave it aside for 10 minutes to activate and bloom the yeast.
2. In a stand mixer, add whole wheat flour and salt and mix well at a low speed.
3. Now add the yeasted mixture and mix well at the low speed.
4. Add oil and the mixer running at medium speed knead for 5 minutes.
5.Now remove the dough and keep covered using a damp cloth to proof the dough for about 1-1 1/2 hrs.
6. Prepare the tikka ingredients. In a mixing bowl, add hung curd, ginger garlic paste, coriander powder, Kashmiri red chili powder, turmeric powder, amchur powder, cumin powder, garam masala, salt, olive oil and mix well. To this add paneer cubes, sliced lengthwise onions, capsicums and mix well until a nice coating is formed on all the vegetables. Cover and set aside for at least 2 hrs.
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7. Remove the dough. Punch it down and knead for 2 minutes until smooth. .
8. Divide into two equal parts. Using a roller, knead one half of the dough to a round shape. Grease the pan with oil. We are going to bake one 12” round pizza and a 13” by 9” rectangular pizza.
9. Preheat the oven for 450 F
10. Now spread the round dough on the pizza pan. Prick it with fork and bake for 3 mins.
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11. Remove from the oven, spread pizza sauce. Spread soaked paneer tikka ingredients.
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12. Add a little cheese over it. I have used mozzarella cheese. Bake for 15 mins for a crust pizza and 12 mins for a softer dough pizza.
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13. Similarly do it for rectangular sheet pizza too.
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A small video for you to refer:
Ingredients:
For pizza dough:
Whole wheat flour - 2 3/4 cup
Salt - 1 tsp
Cane sugar - 1 tbsp
Instant yeast - 2 1/4 tsp
Extra virgin olive oil - 1 tbsp + 2 tsp for greasing
Lukewarm water - 1 cup
For paneer tikka:
Hung curd - 1/3 cup
Ginger garlic paste - 1 tsp
Coriander powder - 1 tsp
Kashmiri red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Amchur masala - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1 tsp
Salt - 1 tsp
Paneer - 200g
Red capsicum - 1
Green capsicum -1
Onions - 1
Olive oil - 3 tbsp
For pizza:
Pizza sauce - 1 cup
Mozzarella cheese - 1/2 cup
How to make
1. In a small bowl, add lukewarm water, sugar and yeast. Mix well so that there is no lumps. Leave it aside for 10 minutes to activate and bloom the yeast.
2. In a stand mixer, add whole wheat flour and salt and mix well at a low speed. Now add the yeasted mixture and mix well at the low speed.
3. Add oil and the mixer running at medium speed knead for 5 minutes.
4. Now remove the dough and keep covered using a damp cloth to proof the dough for about 1-1 1/2 hrs.
5. Prepare the tikka ingredients. In a mixing bowl, add hung curd, ginger garlic paste, coriander powder, Kashmiri red chili powder, turmeric powder, amchur powder, cumin powder, garam masala, salt, olive oil and mix well. To this add paneer cubes, sliced lengthwise onions, capsicums and mix well until a nice coating is formed on all the vegetables. Cover and set aside for at least 2 hrs.
6. Remove the dough. Punch it down and knead for 2 minutes until smooth. Divide into two equal parts. We are going to bake one 12” round pizza and a 13” by 9” rectangular pizza.
7. Preheat the oven for 450 F.
8. Using a roller, knead one half of the dough to a round shape. Grease the pan with oil. Now spread the round dough on the pizza pan. Prick it with fork and bake for 3 mins.
9. Remove from the oven, spread pizza sauce. Spread soaked paneer tikka and add a little cheese over it. I have used mozzarella cheese.
10. Similarly do it for rectangular sheet pizza too.
11. Bake for 15 mins for a crust pizza and 12 mins for a softer dough pizza.
Note:
1. You can make various toppings. Just a simple cheese, mushrooms, veggies, only onions, corn, and the list is endless. Whichever vegetable you like, you can make that as a topping.
2. Use hung curd for tikka to get all the vegetables coated with masala.
