Chewy Chocolate Cookies

(Amounts can be halved and you'll still get plenty!)

You'll need a large mixing bowl (with a mixing spoon) plus a baking tray (and tea spoon).
A wire cooling rack would also be useful.

Ingredients

1¼ cup 250 g butter or margarine, softened
2 cups 400 g sugar
2 eggs
2 tsp vanilla essence
2 cups 300 g unsifted plain flour
¾ cup cocoa powder
1 tsp baking soda (bicarbonate of soda)
½ tsp salt
1 cup finely chopped nuts (optional)

Method

Preheat the oven to 175°C.

  1. Cream the butter (or margarine) and sugar in a large bowl then blend in the eggs and vanilla.
  2. Add the flour, cocoa, baking soda and stir the mixture together.
  3. Stir in the nuts, if desired.
  4. Drop the mixture, by teaspoon, onto an ungreased cookie sheet. Bake for 8 to 9 minutes.
    Do not over bake. The cookies will be soft. They puff up while baking and flatten while cooling.
  5. Cool on the cookie sheet until completely set (about 10 minutes) then remove to a wire rack to cool completely.
Makes about 4½ dozen.

Daal

Ingredients

oil/butter/marge/ghee
ginger
garlic
green chillies
onions
tomatoes (tinned, chopped) (optional)
salt
garam masala
turmeric
paprika
cumin
chilli powder
red split lentils

Instructions

  1. Fry the onion until nicely soft and golden.
  2. Add the finely chopped ginger, garlic and chillies.  Sauté for another few minutes.
  3. Add the spices and cook for another 5 minutes.
  4. Meanwhile... wash the lentils thoroughly until the water runs clear.
  5. Boil the lentils up in a separate pan with more turmeric and salt.
  6. When it is nicely boiling add it to the frying pan with the onions and spices.
  7. Add the tin of chopped tinned tomatoes and simmer until ready.

Serve with rice and yoghurt.