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Monday, August 24, 2015

Eggless Cookies



Eggless Cookies Recipe













Ingredients:-
2 cups of Plain flour
1/4 cup of coarse semolina
1/4 tsp of baking powder
1/2 tsp ground cardamom seeds
1 1/4 cups of ground sugar
3/4 cup of melted butter (you can use margarine as well.)
2 tbsp. plain yogurt
A small handful of almonds, cashews or pistachios for decorating the cookies

How to make eggless cookies:-

  •  Sieve the flour and baking powder. Add the cardamom powder to the flour.
  •  Blend the sugar, melted butter and yogurt in a mixing bowl using a fork, till smooth.
  • Add the sieved flour and semolina to the sugar and butter mixture. Knead well for 5 minutes. The dough should be soft and just right to enable you to form a ball. 
  • Transfer the dough into a covered bowl and chill it in the fridge for 30 minutes.
  • After, it transfers the dough to a worktop and shapes it like a tube.
  • Cut it into manageable chunks.
  • Take a chunk at a time and shape into small balls and slightly flatten the balls.
  • Sprinkle some diced almonds, pistachio or cashews by pressing it gently into the biscuits.
  • Pre heat oven to 180 degrees centigrade. Place the Eggless Cookies on a greased tray leaving enough space between each biscuits to allow them to spread as they cook.
  • Bake Eggless Cookies in the center of the oven for 18-20 minutes depending upon your oven.
  • Once baked, the Eggless Cookies will feel soft on touch. Remove from oven and cool on a wire rack. The Eggless Cookies will harden as they cool.
  • Enjoy the Eggless Cookies with a cup of tea.



Friday, August 21, 2015

Shanghai Paneer



Shanghai Paneer Recipe


 








 
Ingredients:-
2 cups paneer pieces
1 onion finely chopped
8 green chilies cut into thin slices
1/2 cup capsicum, sliced
1 small bowl spring onions green chopped
2 tsp garlic paste
1 tsp corn flour
1/2 tsp sugar
1/2 tsp soy sauce
1/2 tsp vinegar
1/2 tsp black pepper powder
2 tbsp tomato sauce
1 tbsp cashew nut chopped
Salt to taste
Oil to deep fry

How to make Shanghai Paneer:-

  • Combine the corn flour, salt, soy sauce and black pepper powder.
  • Mix well and coat the cubes of paneer well in the mixture.
  • Deep fry few cubes at a time in sufficient hot oil.
  • When paneer turns brown from the edges then take out from the oil and keep aside.
  • Heat 1-1/2 tsp of oil in a pan.
  • Add green chilies, garlic paste, chopped onion, capsicum, cashew nuts and salt.
  • Saute well on low heat for about 3 minutes.
  • When looks little bit brown in color then add sugar and tomato sauce.
  • Cook until gravy become thick.
  • Add fried paneer and vinegar. Mix gently and cook for 2 more minutes.
  • Add spring onions. Mix well and stir for 1-2 minutes.
  • Serve immediately.

Wednesday, August 19, 2015

Chana Makhani



Chana Makhani Recipe












Ingredients:-
1 cup chickpeas (little sprouted and moist)
3 cups of frozen spinach (boil it and make a smooth paste)
2 teaspoons oil
1 medium onion, chopped
2 bay leaves
4 cloves garlic, sliced
1-inch knob of ginger
1 tsp cumin powder
1 tbsp coriander powder
2 tsp garam masala
¼ tsp turmeric
1 tsp fennel seeds
1 tsp mustard seeds
2 green chillies, chopped
½ cup cashews, soaked in water for 30 minutes, then blended into a smooth paste with ½ cup water
Juice of 1 lemon


How to make chana makhani:-

  • Heat the oil.
  • Add the mustard seeds and fennel seeds. When the mustard sputters, add the ginger and garlic, sauté for a few seconds, then add the onions and the bay leaves.
  • Add a generous pinch of salt and sauté on a medium-low flame until the onion turns translucent.
  • Add the cumin powder, coriander powder, garam masala, green chilies and turmeric. Stir well.
  • Add the spouted chana. Mix well, and bring to a simmer. Lower the heat and cook for five minutes.
  • Let it cool a little and then transfer to a blender and blend into a smooth paste. Be very careful handling the hot mixture.
  • Add the greens paste back to the pan with the cooked chickpeas. Turn on the heat and bring the mixture to a boil. Add water if it's too dry.
  • Add the cashew cream, the lemon juice, and salt to taste.
  • Serve hot with rice or chapati.