Welcoming the year with cookies...

I started making cookies exactly a day before Christmas last year because the cake i made didn't turn out as expected (as in it wasn't soft enough :( ), so that Christmas eve i wasn't able to sleep well..
So, i got up at 1.30 AM and started to make cookies.

So started my cookie days where i am slowly making very good progress. Fortunately not one batch has gone waste.

I started with chocolate cherry cookies... and making more i will add the recipes here as and when i can.

Starting with

Butter-nut and raisin Cookies.

 

Ingredients:

1 cup (120 ml)  maida.

1 cup wheat flour.

¼ tsps + 1 pinch of baking soda.

2 pinches of salt.

¾ cup of melted butter.

¾ cup + 1 tsp of powdered sugar.

3 tsps of broken cashews and raisins

Preparation:

1. In a bowl, mix the flours, powdered sugar, baking soda, salt and mix together using a fork.
2. Now add the melted butter little by little and mix using the fork.
3. knead till it becomes a ball without sticking to the sides (use some water if needed to get the consistency)
4. In the oven start it with 180 degree setting or just place the nuts in and raisins till they become crisp for 3-5 minutes.
5. When the nuts are crisp, remove and mix them with the dough.
6. Now roll the dough on a flat surface using a rolling pin.
7. Make out shapes with a cutter (or make small balls and flatten using hand on a butter paper/ tissue paper).
8. Now keep the plate with the cookie and bake for 8 – 10 minutes (or till the sides turn a golden brown).
9. When done remove and cool them (don’t keep them to cool in the tray/plate used for cooking). The cookies will be soft when u remove from oven, but will become crisp as they are aerated.

Malai Kofta…..

I am still reeling under the taste of the delicious malai kofta I made yesterday. If I could say so myself “Well done Buddy !”

Yesterday I saw a You tube video of making Malai Kofta and as the opportunity arose I made it, but with a twist, I omitted ingredients I don’t like and added some of my own. The result was very good. Now the recipe for you.

Ingredients:
For the Kofta:
2 large boiled and peeled potatoes.
1/2 cup of grated paneer.
1 small finely chopped green chilli.
2 tsps of chopped coriander.
A pinch of pepper powder.
1 cup of maida.

For the gravy:
3 large tomatoes.
1 green chilli.
½ tsp of jeera.
½ tsp of ginger garlic paste.
½ tsp of coriander powder.
¼ tsp of garam masala powder.
1 tsp of gram flour. ( it was recommended to add maida, but gram flour is healthier and gives good taste too)
2 tsps of chopped coriander
1 spring of curry leaves.
¼ tsp of asafetida.
5 tsps of fresh cream

Water.
Oil for frying.
Salt for taste.


Preparation:

For the Koftas.
1. In a big bowl, mash the boiled potatoes till a little lumpy, add the grated paneer, salt, chopped chillites, pepper and coriander and mix in hand. Don’t mash them.
2. Now make small lemon sized balls and roll them over maida (don’t make batter with maida, it tastes better when rolled over dry flour)
3. In a kadi heat oil and fry the koftas till it turns a very slight golden colour, (don’t over fry) and drain them.

For the Gravy.
1. Make a puree of the tomatoes,green chilli, curry leaves.
2. In a sauce pan, pour 3 tsps of oil, when oil is heated add the jeera and when it crakles add the ginger garlic paste and the above made puree.
3. Add the coriander powder, garam masala powder and let the ingredients boil.
4. Now, mix the besan (gram flour) in a little water and add it to the contents. Stir continuously while pouring or it will form lumps.
5. Add requiste water and salt and cook the gravy till u see oil floating on top.
6. When done, add the koftas and switch off the stove.
7. Garnish with coriander and add the beaten cream slowly and mix the contents and serve hot.

Note: Should be eaten fresh. As we add cream to this dish it cannot be kept for long.

Cauliflower Pakoda

They call this dish as Cauliflower Pakoda/ Pakora or Cauliflower 65 in some restaurants. Sold everywhere now, I first tasted this in a restaurant.

Ingredients:
1 big bowl of cleaned cauliflower florets.
Salt for taste.
Oil for frying.
5 tsps of cornflour.
2 tsps of dried rice powder.
1 pinch of food color.
½ tsp of garam masala.
½ tsp of red chilli powder.

Preparation
1. Soak the cauliflowers in warm water along with some salt and keep it covered for 5 minutes. This will remove any worms if present and will also partially cook the cauliflowers. (Those who like half cooked vegetables can duck and remove the florets).
2. Remove the cauliflowers from water and strain them.
3. In a big bowl, mix the cauliflower, corn flour, rice flour, food color, salt and chilli powder and mix them thoroughly till all the florets are coated. Do not add water as this will make the pakoras soggy.
4. Now, in a kadai, heat oil and fry the cauliflowers till the stem shrinks and the cauliflower is golden brown. Hot pakoras are ready!

Vadakari

This is a healthier version, where the vadai’s are steamed rather than fried and the taste is better and is not oily.

Ingredients:
1 cup of Bengal gram (channa dal) soaked overnight and coarsely ground.
½ cup finely chopped onions.
Oil for cooking.
Salt as per taste.
4 whole green chillies (with team removed)
1 small chopped tomato.
1 tsp of broken spices (1 cradamon , clove and cinnamon, small bay leaf)
¼ tsp of saunf.
½ tsp of turmeric.
½ tsp of ginger-garlic paste.
1 sprig of curry leaves.
2 tsps of chopped coriander.

Preparation:
1. Spread the vada mavu (ground Bengal gram mixed with a little salt in a idli steamer plate and steam it till cooked.
2. In a pan, heat about 3 tsps of oil, add the onions, curry leaves, green chillis, saunf and spices and cook till onions are translucent.
3. Then add the turmeric powder, the ginger-garlic paste and tomatoes and cook for 2 minutes or till tomatoes become tender.
4. Now, add the steamed vada’s and mix them thoroughly, add salt and ½ cup of water and cook till the contents become soft and taste is even.
5. The vadais should be all broken and oil should start coming on top, now garnish with coriander and remove from fire.
Best eaten with steaming hot idli or ghee dosai.

Note: For those who like the vadi’s crisp, but don’t want excess oil, you can spread the vada batter in a greased tawa, pour a tsp of oil around sides like dosa and cook it covered with a lid in slow fire. Cook both sides and when it becomes a little crisp can be removed, broken and added to the contents in pan and cooked normally.

Mushroom-Cheese omelet.

This is a heavy breakfast dish. Perfect to keep you fueled day long, good when eaten with bread toasted in salted butter.

Ingredients:
2 eggs.
4 button mushrooms quartered and sliced.
2 tsps of milk.
2 tsps of mozzarella cheese.
2 tsps of chopped coriander.
1 small onion chopped.
Salt for taste.
Butter for cooking.
Pepper powder.
1 small finely chopped green chilli.

Preparation:
1. Break the eggs into a bowl, add the milk, some salt and beat till nice and fluffy.
2. In a pan, add half tsp of butter and fry the chopped onions and mushrooms for thirty seconds. Then spread them out and pour the beaten eggs over it. Spread the contents as a thin layer in the pan. Simmer and the chopped green chilli and grate the cheese over the omelet. Add some butter if needed on the sides.
3. Now add the chopped coriander over the omelet and sprinkle some pepper powder.
4. Flip over and cook the cheese side down. When both sides are done. Remove, sprinkle some salt and pepper to suit your taste and eat while its hot hot hot.........

Mutton Kheema - simply the easiest and delicious

I was never a big fan of cooking mutton. Although I have done it a few times. Last night one of my brothers friend gave us some meat for Bakrid. And, my mother had work, she asked me to cook it and started giving me instructions. God! Does she stop , nops. But I said mother, if I have to do , let me do it my way so I did the mutton kheema. Believe me it was melt in the mouth, there wasn’t a speck left of the dish. I was so happy. So here comes the recipe.

Ingredients:
½ kg fresh, boneless mutton, cut into cubes and washed .
2 bunch curry leaves.
½ cup of chopped coriander leaves.
1 tsp of chilli powder.
¼ tsp of garam masala.
1 of ginger garlic paste.
5 pods of garlic.
½ inch of ginger.
4 medium onions finely chopped.
3 tsps of cooking oil.
1 tsp of salt.
½ tsp of turmeric.
1 cardamon, 2 cloves and small cinnamon-crushed slightly.
¼ tsp of saunf.
1 tomato chopped.
1 small green chilli.

Preparation:
1. Add the turmeric to the washed mutton pieces and place it in a strainer and allow the water to drain.
2. Meanwhile, do all the chopping and gathering of ingredients.
3. Take the mutton and mince it using a mixie, while minching add the green chilli and half of curry leaves and ginger and garlic, but not the paste. Do over mince, just do it thrice for 4 seconds each. Mixing every four seconds without water. I just learned why mother doesn’t buy the minced meat from the butcher, its simply wont do.
4. Now, in a kadai or sauce pan, heat the three tsp of oil. Then add the onions and curry leaves and sauté till onions turn a translucent and a little brown, now add the ginger garlic paste. When fried, add the chilli powder, crushed spices, saunf and the tomatoes and a little water and sauté till oil separates.
5. Then, add the minced mixture and spread slightly on the pan, keep in low flame for 30 seconds, then mix so that the lower part comes on top. The cooked lower part will look white while uncooked portion will be pink. When both sides are done like that pour water of about two and a half cups add the salt and let it boil.
6. After the gravy come to a boil add the garam masala and cook covered (stirring at intervals) till all but very little water is remaining in the pan. Turn off the stove, add the chopped coriander, stir and serve hot.
It’s the best when eaten with soft chappatis.

Sumptuous Carrot Halwa

I have been making this like forever…

Ingredients:
4 cups finely grated carrot.
1 ½ cup sugar.
½ cup milk.
½ cup ghee.
½ cup crushed cashews, badam and raisins.
1 pinch saffron or orange food color.

Preparation:
1. In a pressure pan, add a teaspoon of ghee and fry the cashews, badam and raisins. When golden brown, remove from the pan along with ghee and keep aside.
2. In the pan, add the grated carrots and milk and pressure cook for three whistles.
3. After pressure is released, remove the lid. Mix the saffron or food color to a little milk and add to the contents in the pan and mix.
4. In low flame keep stirring the contents till the milk is almost absorbed. Now, add the sugar and mix for a minute in medium flame.
5. Add ghee and stir till the halwa comes to a consistency where it doesn’t stick to the sides of the pan and ghee separates.
6. Finally, add the fried dry fruits and serve hot.

Note:
Some people add a little khoa to the halwa. You can add that if you like the halwa to be a little sticky. Just add the khoa before adding the ghee.