Wheat Butter Cookies

Ingredients:

Wheat flour - 1 cup
Brown Sugar - 1/4 cup + 1 tbsp
Unsalted Butter - 115 g
Corn flour - 1/2 tbsp
Milk powder - 1/2 tbsp
Baking powder - 1/4 tsp

Method:

• In a bowl add butter and sugar.
• Beat this well till it turns creamy and in pale color.
• Now add flour, milk powder, corn flour and baking powder.
• Mix this using a spatula.
• Make a ball shaped dough and cling wrap it.
• Refrigerate for an hour.
• After desired time, make small balls out of dough.
• Press gently between palms to give a round shape.
• Arrange them in a lined baking tray.
• Bake this in a preheated oven (OTG) at 160 °C for 18-20 mins.
• Yields 14 big cookies.
• I added chocochips to few cookies and made chocochip butter cookies.

Mirchi Ka Salan

Ingredients:

Onion - 1 1/2 (Thin slice)
Groundnuts - 2 tbsp
White Sesame seeds - 1 1/2 tbsp
Coconut - 1 tbsp
Turmeric powder - 1/4 tsp
Kashmiri Chilly powder - 1 tsp
Coriander powder - 1/2 tbsp
Garam Masala - 1/2 tsp
Cumin powder - 1/2 tsp
Fennel powder - 1/2 tsp
Green Chilly - 3 (slit)
Big Green chilly or Baji Molaga - 3 (slit)
Ginger garlic paste - 1 tbsp
Tamrind - small piece (soak in water)
Mustard seeds - 1 tsp
Cinnamon stick - small piece
Curry Leaves - a sprig
Oil, Salt, Water - As reqd

Method:

• Heat oil in pan and add groundnuts and roast it in medium flame.
• Transfer this to blender.
• Now add sesame seeds and saute, once it crackles transfer it to blender.
• To the same pan add little oil and then add onions and saute for a while.
• Add in ginger garlic paste and saute for a while.
• Once onion color changes to light brown add in coconut and salt and saute.
• Transfer this to blender.
• Add in all spice powders to the blender.
• Add water and blend this.
• It should be neither too smooth nor coarse texture.
• Set this aside.
• Heat oil in pan and add the chillies and saute for a while.
• Transfer this and set aside.
• Now heat oil in pan and add mustard seeds, curry leaves.
• Now add the blended paste and tamrind water.
• Mix well.
• Add a cup of water and let it boil for 3-4 mins.
• Add the fried chilly and mix up.
• Cook in low flame for 2 mins.
• Goes good with briyani.

Note:
I deseeded and used green chillies as I made for my kids.

Veg Paya #1

Ingredients:

Onion - 1 (fine chop)
Tomato - 2 (fine chop)
Green Chilly - 3 (slit)
Moong dal - 3 tbsp
Pepper powder - 1 tsp
Turmeric powder - a pinch
Cloves - 1
Cinnamon stick - small piece
Green Elaichi - 1
Coriander Leaves - Little (garnish)
Oil, Water - As reqd

To Grind:

Poppy seeds - 1 tbsp
Cahewnuts - 8
Coconut - 1/3 cup
Garlic - 6
Ginger - small piece
Green Chilly - 2
Fennel seeds - 1 tsp
Chicken Masala - 1 1/2 tbsp
Corinader Powder - 1 tbsp
Salt - As reqd

Method:

• In a bowl add dal and 1/2 cup water.
• Pressure cook for 4-5 whistles and set aside.
• In a blender add items under "to grind".
• Blend it to a fine paste by adding required water.
• Heat oil in pan and add cloves, cinnamon stick and elaichi.
• Now add the onion and saute for a while.
• Add in green chillies and saute for a while.
• Add in tomatoes and cook till it turns mushy.
• Now add turmeric powder and then grinded paste.
• Mash dal and add it to gravy.
• Mix well.
• Add 1 1/2 cups of water and add in pepper powder.
• Mix well.
• Cover and cook in low flame for 15-18 mins.
• Garnish with coriander leaves and serve hot.
• Goes good with idly/dosa.

Note:

• Add water according to the consistency you want.
• Reduce or increase the amount of chilly according to your spice level.
• I deseeded the chillies and added.

Instant Unsalted Butter

Ingredients:

Ghee - 1/4 cup (melted)
Turmeric powder - a pinch
Ice cubes - 3

Method:

• In a bowl add melted ghee.
• Add in turmeric powder and mix it.
• Now add the ice cubes and whisk it.
• You can see the change in state of ghee.
• Keep whisking till ice cubes are blended well with ghee.
• Line a bowl and transfer this butter to it.
• Cover it with a foil and refrigerate for 30-45 mins.
• After desired time, you can remove the foil cover.
• Yields 48 g unsalted butter block.
• Store in airtight container and use in recipes of your choice.

Note:

To make salted butter, just add a pinch of salt before adding ice cubes.

Chicken Gravy #8

Ingredients:

Chicken - 300 g (boneless)
Onion - 1 1/2 (fine chop)
Tomato - 2 (fine chop)
Chicken masala - 1 1/2 tbsp
Turmeric powder - 1/2  tsp
Ginger garlic paste - 1 tbsp
Fennel seeds - 1/2 tbsp
Coconut - 1/2 cup
Green elaichi - 2
Cinnamon stick - small piece
Bay Leaf - 1
Curry Leaves - a sprig
Coriander leaves - Little (fine chop)
Water, Oil, Salt - As reqd

Method:

• Blend coconut and fennel seeds to a fine paste and set aside.
• In a pan heat oil, add in bay leaf, elaichi and cinnamon stick.
• Now add curry leaves, onion and saute for a while.
• Add in ginger garlic paste and saute for a while.
• Add in tomatoes and cook till it is mushy.
• Now add turmeric powder and salt and saute.
• Add in washed and cleaned chicken pieces and mix well.
• Add in chicken masala and mix well.
• Add little water and pressure cook for 3-4 whistles.
• Once pressure is released, add in coconut paste and mix well.
• Now add pepper powder and kashmiri chilly powder and mix well.
• Let it boil for 5-6 mins.
• Garnish with coriander leaves.
• Goes good with idly/dosa and even rice.