- Green apples 3
- Chilly pdr 3 Tsp
- Fenugreek pdr 1/4 Tsp
- Asafoetida as rqd
- Garlic 5 to 10 pods
- Ginger 1 big piece
- Mustard seeds
- Curry leaves
- Gingely oil
Preheat oven at 350 deg F. In a small bowl, stir together flour, cocoa pdr, baking pdr and nutmeg. Keep it aside. In a large bowl beat butter at medium speed for 30 seconds. Add sugar and egg yolk into it and beat well. Add about half of the flour mixture and milk, mix it and add the rest of the remaining flour. Place dough in a decorating bag fitted with a large open star tip. Pipe it into desired shapes. Bake it for 10 to 12 mins or until firm and the bottom is light brown. Transfer to a wire rack and allow it to cool. Sift powdered sugar over the cooled cookies before serving.
Recipe Courtesy: Better Homes and Gardens Cookie Book.
Preheat oven to 400 deg F. Grease a baking pan with butter and all purpose flour and keep it aside. Sieve baking powder and flour together. Beat butter and powdered sugar well till it turns creamy. Then add egg yolks one by one into it and mix well. Add grounded orange peel and lemon zest into it. Then add flour and milk alternatively into this and combine well. Beat egg white in another bowl till it turns fluffy. Add vanila essence and sugar into the egg white and combine it slowly. Add this into the flour mixture and mix slowly. Transfer into the greased baking pan and bake it at 350 deg F for 35 to 40 min.View blog reactions
Mix together flour, sugar, cold butter and salt using hand or food processor. Lightly beat egg yolks and vanilla in a bowl and pour it into the flour mixture. Mix well until the dough forms. Divide dough into two, 1/2 inch disks. Wrap it well and chill it for 1 hour.
Preheat the oven to 350 deg F. On a floured surface, roll out the dough into a 3/16 inch disk. Cut the dough into desired shapes using cookie cutter. Transfer it into a baking tray and bake it for 15 to 20 mins. Allow it to cool on the rack itself and kept in an air tight container.
[Recipe courtesy: Marthastewart.com]
Preheat the oven to 350 deg F. Grease two 9 inch round pan (with butter and all purpose flour) and keep it aside. In a large bowl, beat butter and sugar for 5 mins till it turns fluffy. Stir together flour, salt and baking pdr and keep it aside. Then combine vanilla essence, egg whites and milk. Add 1/3 of the flour mixture to the butter mixture, then add half of the milk mixture. Continue this alternative process. Pour this batter into the greased pan and bake it for 25 to 30 mins.View blog reactions
Soak rajma overnight and cook it with salt and keep it aside. Cook soya in boiling water for 15 min and squeeze out the excess water. Chop it and keep it aside. Heat oil in a kadai and add mustard seeds. When it splutters, add curry leaves, sliced onion, ginger and garlic. Saute till it turns light brown. Reduce the heat and add the chilly, coriander, turmeric, garam masala and pepper pdr into it and roast it well. Then add the chopped soya and mix it well. When it turns brown, add the cooked rajma and fry it well till it turns dry.View blog reactions
Fry all the ingredients except salt and tamarind, without oil. Reduce the heat and fry the coconut mixture till it turns dark brown colour. Remove the dry chillies from the roasted mixture and powder it well using salt. Then add the required amount of tamarind and powder well. Transfer this mixture into a bowl. Then powder the rest of the coconut mixture little by little with the above powdered chilly mix and required amount of salt. Transfer it to a bowl and mix well.View blog reactions