These Chocolate Chip Cookies are an absolute delight to have, paired with some hot tea or coffee.
Watch this Masala TV video to learn how to make Chocolate Chip Cookies and Beet Tahini Salad Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 3 July 2020.
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Chocolate Chip Cookies:
Ingredients:
Butter 1 cup
Brown sugar ½ cup
Caster sugar 1/3 cup
Vanilla essence 2 tsp
Salt ½ tsp
Egg yolk 1
Flour 2 ½ cups
Chocolate chips 1 cup
For Topping:
Chocolate 1 cup
Butter 1 tbsp
Method:
Beat butter, brown sugar, caster sugar, vanilla essence and salt until creamy. Beat in egg yolk and gradually add flour. Stir in 1 cup chocolate chips. Divide dough in half, cover and chill for at least 1 hour. Put half of dough between two sheets of waxed paper and roll out to ¼” thickness. Cut out hearts with a cookie cutter and place on an ungreased cookie sheet. Bake at 180 degrees C for 7-8 minutes or until golden brown. Move to wire racks to cool completely. Melt chocolate and 1 tbsp butter. Dip one half of cookie in the chocolate and place cookies on wax paper until chocolate has set.
Beet Tahini Salad:
Ingredients:
Beetroots 6
Yogurt 40 ml
Garlic cloves, crushed 2
Tahini 2 tbsp
Chipotle sauce a dash
Cumin a pinch
Lemon juice and zest 1 lemon
Orange juice and zest 1/2 orange
Sea salt to taste
Mint leaves to garnish
Extra-virgin olive oil as required
Method:
Preheat the oven to 200°C. Trim the beetroots stalks, wash well the beetroot, dry and coat with olive oil. Wrap each one individually in aluminum foil, place on a baking sheet and bake for about 1 hour or until cooked through. Remove from the oven and let cool completely. Then peel the cooked beetroot, dice finely and place in a bowl. Mix the yogurt, garlic, tahini, chipotle sauce, cumin, zest, lemon and orange juice and salt to make a dressing. Pour over the diced beetroot and mix to combine well. Place in shallow serving dishes, drizzle on some olive oil and garnish with mint leaves.
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