Coconut biscuits

Coconut biscuits

Ingredients-

½ cup ghee/ butter (chilled)

1 cup Maida

½ cup sugar

½ cup coconut(crushed)

½ tea spoon baking powder

1 tea spoon vanilla essence

1 table spoon milk

method-

mix ghee /butter(chilled)with baking powder and make a thick batter.

Except milk mix everything.

And add milk slowly and simultaneously mix it .

Make dough of the mixture

Make the shape of the cookies from the dough. Brush the cookies with milk Garnish it with coconut and a pinch of sugar

Karachi Halwa

Karachi Halwa

Ingredients-

½ cup Corn flour

½ cup sugar

1 tea spoon lemon juice

1-2 drops yellow essence

4+1 table spoon ghee

1table spoon magaj seed

8-10 cashew nuts

1 table spoon cashew nuts and almonds chopped

1 tea spoon cardamom powder

Method –

Mix corn flour in ½ cup of water.

Grease a tray.

Mix sugar with one cup of water and bring it to a boil.

Add lemon juice, bring it to a boil again add yellow colour

Reduce heat to medium, add a half corn flour mixture and stir continuously.

When it boils add a half corn flour mixture again and stir continuously.

Cook till mixture is thickened and starts sticking. Reduce heat to low.

Add a little melted ghee to it and mix well.

When ghee is absorbed, add a little more and let it absorb. Continue till all the ghee is used up.

Take one teaspoon of mixture onto a plate, cool it and if it does not stick to the plate, remove pan from heat.

Add cardamom powder, magaj seeds and chopped nuts mix well and then spread it on a greased tray.

Cut into square shape and press the ½ cashew nuts on each piece. Serve when cool.

Baked mushroom kulcha

Baked mushroom kulcha

Ingredients-

2 ½ cup Maida

1 tsp active dry yeast

¼ cup water, warm

½ cup milk, warm

1tea spoon sugar

1 tea spoon salt

2table spoon oil

1 tea spoon baking powder

For stuffing-

2 chopped onion

1 cup boil and chopped mushrooms

1table spoon oil

Salt to taste

½ tea spoon pepper powder

½ tea spoon soya sauce

2 table spoon butter

Method-

In a large bowl, combine yeast, warm water sugar and salt and let stand for 10-15 minutes, until slightly foamy. Add milk, baking powder and flour stirring well.

Stirring until the dough comes together into a ball, away from the sides of the bowl.

Place in a lightly greased bowl to rise until doubled, 50-60 minutes in a warm kitchen. Cover with a towel.

For stuffing-

Heat oil in kadai, add onion sauté it for few second.

Add boiled mushroom fry it and then add salt black pepper powder and soya sauce mix it.

Keep it aside.

After 60 minutes turn out onto a lightly floured surface and knead until very smooth and elastic,

Divide dough into 4 equal pieces and shape each into a round.

Place a square of vegetable inside each dough round and pinch tightly to seal.

Then roll it aprox 6’’chapati. brush it with butter

Preheat the oven to 180c,

Bake kulcha for 10-12 minutes, until light brown

Cut it into two pieces

Serve the kulcha with butter

Watermelon juice

Watermelon juice

Ingredients-

2 cup watermelon cut in pieces

Fresh mint (optional)

Ice cube

¼ tea spoon black salt

Method-

Blend it until smooth from juicer. Add black salt and ice cube.

Serve chilled….

Custard cookies

Custard cookies

Ingredients-

1 cup Maida

1½ table spoon custard powder

5 tea spoon butter/ghee

½ cup sugar powder

½ tea spoon baking powder

¼ tea spoon green cardamom powder

1 table spoon colored cherries

 Method-

Take Maida, baking powder, and custard powder in a bowl. Mix it well so all get incorporated. Keep it aside until needed.

Take soft butter, cardamom powder and sugar in a large bowl.
Whisk it till it gets smooth and creamy and fluffy.

Add flour mixture make a soft dough

Make cookies of the mixture.

Put 2-3 cherries on each cookies

Set them on baking tray and keep it in refrigerator for 15-20 min.
Pre-heat your oven at 180 c for 5 min.

After 20 min take out the tray and bake it in oven for 10-12 min. 

Check the cookies that they are baked or not if not bake it for some more time

 When it cools down remove the cookies from baking tray

   Serve them or store in air tight container  

Bael KA SHARBAT

 BAEL KA SHARBAT

Ingredients-

1 bael fruit

½ cup sugar powder

Ice cube

Chilled water

Method-

Crack open the bael fruit , scrap out its entire pulp using a spoon into a bowl
Fill up the bowl with 2 glasses of chilled water till the entire pulp is covered in water. Cover with a cling wrap and refrigerate until you are ready to serve min 1 hr to max of a day
Use a large strainer and strain the entire thick pulpy bael juice into larger bowl , you may need to tap, stir , and press down the pulp with a spatula to completely extract the juice
Add sugar powder to juice
Throw the remaining seeds left in the strainer.
Pour the juice into your serving glasses with ice cubes

Malai kofta

Malai kofta

Ingredients-

For kofta-
250 gram paneer
2 tea spoon +1 table spoon corn flour
½ tea spoon salt
¼ tea spoon black pepper
½ tea spoon green cardamom powder
2 table spoon milk powder
Oil for deep frying
2 table spoon chopped cashew and raisins

For gravy-

5-6 onion

2-3 Clove garlic

2 tea spoon ginger paste
8-10 pieces cashew nuts
Salt to taste
3-4 green chilli
1 cup milk
1 tea spoon garam masala powder
½ tea spoon zeera seed

Method-

Take roughly chopped onions & boil with 2 cup water and keep asideTake a plate mashed paneer add 2 tea spoon of corn flour and salt, cardamom powder, milk powder & black pepper and mix all ingredients until you get soft dough. Take little amount of mixture (lemon size) and make round shape. Flatten it, make a dent in center and place 3-4 pieces of cashew nuts and 2 raisins. Give it a round shape. Coat the ball with corn flour nicely and place on the plate, prepare all balls. Heat oil in a kadhai In medium hot oil place 2-3 balls.

Cook until they get light brown color. Fry all balls let’s make gravy. Firstly make paste of cashew nuts and muskmelon seeds. Before making paste soak cashew nuts and muskmelon seeds in 1 cup of warm milk for ½ hour then finely grind the soaked cashew nuts and muskmelon seeds.

Now make paste of boil onion, ginger and garlic. Heat oil in a kadhai. Add zeera ,onion paste. Cook until oil starts separating from the masala. Also add cashew nuts and muskmelon paste in the kadhai.

cook until it starts boiling. Masala is ready. Now add 1-1.5 cup of water. Stir continuously until the gravy starts boiling. Add salt, sugar, butter and green chillies cook for 2 minutes more.add cardamom powder and ½ teaspoon garam masala powder. Gravy is ready. Before serving add kofta balls in gravy 2 minutes before and cover it. Serve malai kofta curry with naan,