Coconut Cookies

 

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Delicious and gorgeous coconut cookies.

It’s easy, delicious and an egg-less recipe.

Ingredients

1/2 cup dessicated coconut

1/3 cup powdered sugar

1/2 cup melted ghee or clarified butter

1/2 tsp vanilla essence

4-5 tsp milk

1 cup all purpose flour

1/2 tsp baking powder

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Method

Pre-heat the oven at 200°

Sift together flour, baking powder and powdered sugar.

Add melted clarified butter or ghee, milk, coconut and vanilla essence.

Mix well and form into 1/4 inch thick cookies with a cookie cutter.

Arrange in a greased tray and brush the top of each cookie with little milk then sprinkle dessicated coconut.

Bake in the preheated oven for 20 minutes at 180°, till the cookies becomes golden.

Enjoy when cool. But they are delicious when hot too.

No Garlic No Onion Spicy Potato Curry

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Yes our very own potato but in a different way. And its my own way quick, easy yet yummy.

It’s spicy but I didn’t use normal spices like cumin, coriander, etc. And didn’t use onion and garlic too.

Sometimes we love the usual vegetables in different taste.

RECIPE

Potatoes – 4-5 medium

Tomato – 1 large

Green chilli – 2-3 or as your spice tolerance

Grated coconut – 2-3 tsp

Mustard powder – 2 tsp

Panch phoran -( a mix of fenugreek seed, nigella seed, cumin seed, mustard seed and fennel seed in iqual part.but I prefer to use smaller proportion of fenugreek seeds because of it’s mildly bitter taste) – 1 tsp

Dry red chilli – 1

Turmeric powder – 1/2 tsp

Kashmiri red chilli powder – 1 tbsp

Coriander leaves – 2 tbsp chopped

Oil – 2 tbsp

Salt to taste

 

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METHOD

Soak mustard powder in little water.

Make a paste of tomato, green chilli and grated coconut. You can add small piece of ginger too ( I didn’t ).

Peel off the potatoes and cut them into cubes.

Heat oil in a pan.Add panch phoran. Let it crackle, add dry red chilli.

Then add the washed and drained potatoes.Fry on medium flame till it turns light golden brown and little soft. Add salt and turmeric powder while frying.

Now add the paste, soaked mustard powder and red chilli powder.

Fry well. Add water and cover the pan. Cook for some time till potatoes completely done. Don’t dried up. We need thick gravy in it.

Add chopped coriander leaves. Stir well.

I ‘ve added 1/2 tsp mustard oil because I like it’s raw taste. But you can omit it.

Its ready. garnish with slit green chilli, chopped coriander leaves and grated coconut.

Serve hot with poori, paratha, naan or enjoy it with simple crisp butter toast.

Pin Wheel Cookies

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Pinwheel cookies straight out from my oven. My kitchen is filled with the lovely aroma of the cookies.

Recipe Courtesy:  Nita Mehta’s cookbook.

Pinwheel Cookies

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Ingredients

240 gm  or 2 1/2 cups All purpose flour or Maida
1/2 tsp Vanilla essence
1 tsp Baking powder
1/8 tsp Salt
Slightly less than 3/4 cup Butter ( I used home made white butter)
Slightly less than 1 cup powdered Sugar
3 tbsp Milk
3 tbsp Cocoa powder

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Method

Sieve flour, baking powder & salt together.

Cream butter & powdered sugar till light & fluffy.

Add the flour, vanilla & milk. Mix gently to make a stiff dough.

Divide the mixture into two parts and blend cocoa powder in one.

Thinly roll out both the halves 1/8″ thick into equal sized pieces.

Place the chocolate piece on top of the white one. Roll the two tightly together as for Swiss rolls and allow to stand in a cool place for 20-30 minutes.

Cut into 1/4″ thick slices and place on a well greased baking tray.

Bake at 180° for about 10-15 minutes.

Your Pinwheel Cookies are ready to be cooled and relished.

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Malai Kofta

 

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Now one more addition to my no onion no garlic series.
Malai Kofta in just two spoon of oil. Fried the kofte in appe pan but if you don’t have this pan you can fry it in a non-stick pan or if you want you can deep fry it. A healthy as well as tasty pure vegetarian recipe.

Malai Kofta

Ingredients for Kofta

1 cup Cottage Cheese or Paneer


2 Potatoes boiled, peeled and grated


1/4 tsp Chilli powder


1 tbsp Cornflour


1/4 tsp Garam Masala


Salt


Mix all the ingredients. Make ball and fry in an appe pan with very little oil.

 

For the Gravy

2 large Tomatoes


1/4 cup Cashew paste


1 tbsp Red Chilli powder


1 inch piece  Ginger


1/4 tsp Garam Masala


1 tsp Cumin powder


1 tsp Kasuri Methi


Salt


Sugar ( optional) – 1 tsp


1 inch piece Cinnamon stick


2 Green Cardamom


2-3 Cloves


1-2 tbsp Cream


Chopped Coriander leaves for garnishing.

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Method

Make a paste of tomato, ginger and the whole spices.

Heat 2 tsp oil in a pan. Add ground paste, saute then add turmeric powder, cumin powder, red chilli powder, garam masala powder and cashew paste. Stir and saute till the oil starts leave the side of the masala paste.

Add water and stir. Cook on low flame till the gravy thickens.

Add salt and crushed kasuri methi . Add sugar if you like. Boil for some more time.

Add the kofte. Garnish with cream and chopped coriander leaves. Enjoy the healthy and delicious Malai Kofta.

Aloo Paneer

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Everyone love the taste of a no garlic and no onion pure vegetarian dish. So it’s not difficult to make pure veg dishes.

And when non-veg eating people say that the taste is finger-licking you can imagine how it must be tasting in real.

Here is such a no garlic, no onion dish for you all “Aloo Paneer,” a potato and cottage cheese recipe.

Aaloo Paneer

Ingredients

Potatoes – 2-3 large chopped in cubes
Paneer or Cottage Cheese – 1 cup cubesTomato – 2
Bay leaf – 1
Cardamom – 2-3 broken
Cinnamon – 1 inch piece
Cloves – 3
Ginger – 1 inch piece
Green chilli – 1-2
Khuskhus or Poppy seeds – 2 tsp
Melon seeds – 2 tsp
Cumin seed – 1/2 tsp
Salt to taste
Sugar 1 tsp (optional)
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Turmeric powder – 1/2 tsp
Garam Masala powder – 1/4 tsp
Kashmiri red chilli powder – 1 tbsp
Oil – 2 -3 tbsp
Ghee or Clarified Butter – 1 tsp optional
Cream or Malai – 2 tsp

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Method

Soak the khuskhus in hot water or microwave for 2 minutes with water.

Soak the melon seeds and keep aside for some time.

Grind both the khuskhus and melon seeds to make a fine paste. Add in green chilli, chopped ginger and chopped tomatoes to the paste. Grind them altogether. Keep aside.

Fry the potatoes and paneer cubes. Keep aside.

Heat oil in a pan and add cumin seed. Let it crackle now add broken cardamom, cinnamon, cloves and bay leaf. Now add the ground masala paste. Fry well.

Add all the spices. Saute and when oil leaves the sides add fried potatoes, salt and sugar. Saute again.

Add cream or malai, mix well. Saute for some more time. When completely dried up add water as much gravy you a want.

Add paneer cubes. Let it boil. Cover and cook on low medium flame till the potatoes done. Add a spoonful ghee and its ready.

Garnish with chopped coriander leaves or green chilli. Serve hot with steamed rice, roti, paratha or poori.

Chakhao Kheer

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Black rice kheer or chakhao kheer is a yummy sweet dish from the Indian state of Manipur.

Black rice is more nutritious than brown rice. Its an excellent source of fiber, amino acid, minerals, vitamins and antioxidants.

In China and some South-East Asian country it is known as “Forbidden Rice” because it was reserved exclusively for the Royals in ancient China.

Got the recipe from my friend Pushpita Vikramjit Ahibam. Tried it for the first time. The taste is awesome. Its colour changes to a lovely purple when cooked. Loved it’s nutty flavour.


Recipe for Chakhao Kheer

Ingredients
Black rice – 4-5 tsp or 2/4 cup
Milk – 4 cup
Sugar – to taste
Dry fruits – 1/2 cup
Green cardamom powder – 1/2 tsp

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Method

Black rice takes longer time to cook so soak the rice overnight. Then pressure cook with water for one whistle, after that cook on low flame for 20 minutes.

Heat milk in a pan. When it starts boiling add the rice. Cook on low flame. Stir in between.

Cook till milk reduces and looks rich and creamy. Add sugar and cook for some more time till sugar melt.

Add dry fruits and cardamom powder.Switch off the gas.

Garnish with dry fruits. Black rice kheer or chakhao kheer is ready.