Spicy Cashewnut (Masala Kaju)

SPICY CASHEWNUT
SPICY CASHEWNUT

SPICY CASHEWNUT

INGREDIENTS-

•1cupCashewsnuts

•1tsp. Black pepper powder

•1tsp.Butter

•1tsp.Dry Mango powder or Chat Masala powder, Available Indian Stores

•Salt to taste

 

METHOD-

1- First microwave Cashewnuts for 2minutes.

2- Heat pan, add butter and Cashewnuts and roast till light brown.

3-Mix all the spice and enjoy anytime snack.

Acharee Phool (Mathree Stuffed With Mango Pickle)

ACHAREE PHOOL
ACHAREE PHOOL

ACHAREE PHOOL (MATHREE STUFFED WITH MANGO PICKLE)

Mathree is a popular snacks in north India, also known as Kadak Puree or Namak pare. People baked cookies during Christmas time, likewise Mathrees are made during Holi & Diwali (Indian Festivals) . Best known as travelling snack or tea time snack.I love to eat Mathree  with tea, but in North India , People spread the Mango pickle on the top of Mathree and eat. I made these Mathree with stuffing of Dry mango pickle.

INGREDIENTS –

• 2cups Plain Flour

•1 cup Semolina

•1 tsp. Carom seeds

•3-4tbsp. Dry mango pickle

•1 tsp. crushed black pepper (optional)

•3 tbsp. Clarified Butter

• salt to taste

•Flower shape cookie cutter

•oil for frying

•1cup or more lukewarm water for making Dough

METHOD-

1. Sieve the Plain flour, semolina and salt together.

2. Add Clarified butter, carom seeds, pepper and rub in the flour.

3. Add water to make firm dough, Knead well to make it smooth. Keep it cover for 15 minutes.

4. Divide the dough in to 4-5 balls, roll it and use cookie cutter to make the flowers shapes.

5. Spread the pickles and seal the sides by joining two flowers. Use fork to prick each flower in the center.

6. Heat oil on medium slow heat; fry Mathrees in the batches till light golden brown from both sides.

7. Serve hot with fresh cup of Tea or Coffee, otherwise cool completely and store in airtight jar.

Mouth melting cookies

MOUTH MELTING COOKIES
MOUTH MELTING COOKIES

MOUTH MELTING COOKIES

INGREDIENTS;

200 gm. All-purpose Flour

55 gm. Vanilla flavor custard Powder

120 gm.  Icing sugar

200 gm. Butter

2 tbsp. milk

1/2tsp. vanilla Flavor/ Foster Clark’s

METHOD;

1-Sieve the flour and the custard powder together into a bowl.

2-Mix Butter and Icing sugar with a hand blender or put in the stand mixer with the paddle attachment and blend until smooth and creamy.

3- Put in the flour mixture and vanilla extract and mix until smooth and there are no lumps. Add a little milk only if the dough is stiff.

4- Pre heats the oven to 180 degrees centigrade.

5-Use desired cookie cutter to make cookies or alternatively make small balls, flatten lightly with your palms and bake.

6- Bake for 12 to 15 minutes or until the cookies turn golden brown at the edges.

Potato stuff Chilli Pakora

POTATO STUFF CHILLI PAKORA
POTATO STUFF CHILLI PAKORA

POTATO STUFF CHILLI PAKORA

INGREDIENTS-

8-10 Big Green Chilies wash & wiped

Oil for frying

For Stuffing:

2    Boiled potatoes, grated

2    tbsp.  Dry roasted gram flour

1/2 tsp. Red chili powder

1    tsp. Dry Mango Powder

2    tsp. Coriander Powder

Salt to taste

For Batter:

2     Cups gram flour (Besan)

1     tsp. red chili powder

½    tsp. Carom seeds (Ajwaiin)

Salt to taste

1 Cup of water or as needed

Tomato ketchup for serving

METHOD-

1. Mix all together the ingredients of stuffing and keep aside.

2. Slit and stuff the chilies, with potatoes mixture

3. In a bowl mix everything except oil to make thick & smooth batter, like pancake batter consistency.

4. Heat oil in a frying pan, dip stull chilies in the batter and deep-fried all the stuff chilies in the two batches, till light brown.

5. Serve hot with Tomato ketchup.

Palak Paneer Makkhanwala

PALAK PANEER MAKKHANWALA
PALAK PANEER MAKKHANWALA

PALAK PANEER MAKKHANWALA

INGREDIENTS-

2 Bunch of Spinach, Blanched and pureed

1 cup Paneer cubes (Indian Cottage Cheese)

2 Green chilies

Turmeric A pinch

1tsp. Cumin seeds

1tsp.Coriander powder

1pinch powdered Kasoori methi

1pinch Garam Masala powder

1tsp. ginger paste

2tbsp. Milk

3tbsp. Butter

2tbsp. Cashewnuts powder

1/2cup Tomato paste

Salt to taste

METHOD –

Heat half of the butter in a pan; add cumin seeds and sauté add all dry powders and milk to make paste, sauté. Add chopped green chilies and ginger paste, mix. Add tomatoes and Spinach purees. Add Paneer pieces and salt. Adjust the thickness by adding water. Cook for 4-5 minutes, remove and add remaining butter. Serve hot with rice or bread.

Crisp Colocassia Wedges

CRISP COLOCASSIA WEDGES
CRISP COLOCASSIA WEDGES

CRISP COLOCASSIA WEDGES-

INGREDIENTS-

8-10 Colocassia or Taro root, Slightly Boiled

2tbsp. Olive Oil

1tsp. Carom seed powder, Roasted

1tsp. Black pepper powder

Salt to taste

1tbsp.Lime juice

METHOD-

1. Peel Colocassia and cut length wise.

2. Mix together the carom seed powder, Lime juice, salt, and pepper in a small bowl and set aside.

3. Oil the grilling plate. Brush the Colocassia all over with olive oil and place in the grill and cook until browned and crisp on both sides, about 10 to 15 minutes.

4. Remove and toss with the seasoning.

5. Serve with Apple mint Dip.

Banana and Walnut Bread

BANANA & WALNUT BREAD
BANANA & WALNUT BREAD

BANANA & WALNUT BREAD

INGREDIENTS

3 very ripe bananas, mashed

1 1/2 cups all-purpose flour (Bisquick Multi-purpose baking mix)

1/2 cup butter melted or room temp.

3/4 cup sugar

1/2 cup milk or 1/2 cup buttermilk

1 tsp. baking soda

1 tsp. Banana essence

1 pinch salt

½ cup Walnuts chopped

METHOD

1. Preheat oven to 180ºC.

2. In a mixing bowl, combine mashed bananas with butter.

3. Add in milk, sugar, essence and mix.

4. Add in sieved flour, baking soda, salt, and mix.

5. Add Walnuts last and mix until just combined.

6. Pour mixture into a greased and floured bread loaf pan.

7. Bake for 55 minutes or until a wooden pick comes out clean.

8. Allow to cool before removing from pan.