BUTTER COOKIES

BUTTER COOKIES

INGREDIENTS

• Condensed milk-1/2 tin-200 grams
• Maida-4/5 cup (200 grams)
• Besan-1/5 cup (50 grams)
• Butter-3/5 cup (150 grams)
• Baking powder-1.5 teaspoon

METHOD

• Preheat oven to 160 degrees celcius for 10 minutes.
• Beat the condensed milk & butter together to a creamy batter.

• Sift maida, besan & baking powder together.

• Add this to the condensed milk mixture & make dough.

• Make the shapes you desire using the dough.
• Grease the cookie sheet (aluminium) with a little butter.
• Arrange them on the cookie sheet.

• Bake it in the preheated oven at 160 degrees celcius for 15-20 minutes.

• Take them out & allow them to cool.
• Butter cookies are ready to serve.

EGGLESS BROWNIE

EGGLESS BROWNIE

INGREDIENTS

• Maida-1 cup
• Sugar (powdered)-1/2 cup
• Carob powder/Cocoa powder-4-6 tablespoons
• Baking powder-1/2 teaspoon
• Baking soda-1/2 teaspoon
• Salt-1/8 teaspoon
• Milk-1/2 cup
• Vegetable oil- 1/3-1/2 cup
• Vanilla extract-1/2 teaspoon
• Walnuts grated & chopped

METHOD

• Preheat oven for around 10 minutes at 175 degrees celcius.
• Sieve maida, sugar, carob/cocoa powder, baking powder, baking soda & salt together.

• Next, in a bowl add milk, veg oil & vanilla extract.

• Add flour to it slowly & stir till it is just mixed.
• Add the chopped walnuts to it.

• Don't mix it too much as it will lead to dense brownie.
• Make sure you stir it just till all the ingredients are mixed.

• Grease the baking dish with a little oil & spread the cake batter in the baking dish.

• Place it inside the preheated oven.
• Bake it for 30 minutes at 175 degrees celcius or till the top is no longer shiny.
• After 30 minutes, insert a knife or a toothpick & if it comes out clean, brownie is properly baked.

• Let it get cooled down completely & then invert it.
• Cut the cake into slices & garnish with grated walnuts.
• Eggless brownie is ready to serve.

MASALA DOSA

MASALA DOSA

INGREDIENTS

FOR THE DOSA

• Rice-1.5 cups
• Urad dal-1/2 cup
• Fenugreek seeds (methi dana)-1 tablespoon
• Salt to taste
• Oil
• Water

FOR THE MASALA

• Boiled & peeled potatoes-5-6
• Tomatoes chopped-2 medium sized
• Mustard seeds-1/2 teaspoon
• Dry red chillies (whole)-2
• Salt to taste
• Red chilli powder-1/4 teaspoon
• Turmeric powder-1/4 teaspoon
• Curry leaves-4-5
• Oil-2 tablespoons
• Water

METHOD

FOR THE MASALA

• Heat oil in a pan.
• Add mustard seeds, dry red chillies & curry leaves.
• As they splutter, add chopped tomatoes to it.
• Add turmeric powder, red chilli powder & salt to it.
• Allow it to get well cooked.
• Mash the boiled & peeled potatoes.
• As the mixture leaves oil, add the mashed potatoes to it.

• Mix them well.
• The potatoes might be a little dry, add some water just to cover the base of the pan.
• Mix them & cook well.
• As they appear well cooked, turn off the flame.
• Masala is ready to be used for the dosa.

FOR THE DOSA

• Soak rice, urad dal & fenugreek seeds in water for around 4-5 hours.
• After 4-5 hours, strain out the water from the rice, dal & fenugreek seeds.
• Add a little water around 1/4 cup in a mixer along with rice, dal & fenugreek seeds.
• Grind them together till they are ground completely.
• Now keep this mixture aside for fermentation overnight for around 8 hours.
• In case u keep it for more than 8 hours, then keep it refrigerated as it might turn sour other wise.
• After 8 hours, add salt to it & water enough to make it of a pouring consistency.

• Heat a flat tawa & on medium flame, pour around 2 tablespoons of the batter on the centre of the tawa.
• Using the back of the spatula, spread the batter in a round for the dosa.
• Pour a little oil at the edges of the dosa.

• After getting cooked, it will come off the tawa.
• Turn it upside down & cook it well from both the sides.

• Add the 1-2 tablespoons potatoes masala prepared in the centre of the dosa & fold it from both the sides.

• Masala dosa is ready to serve.
• Serve it hot with sambhar.
• For the sambhar recipe Click here.

SANDESH (A BENGALI SWEET)

SANDESH (A BENGALI SWEET)

INGREDIENTS

• Milk-1 litre
• Lemon juice or vinegar-2 tablespoons
• Sugar-1/4 cup
• Cardamom powder (elaichi)-a pinch
• Kewda essence (optional)-2-3 drops

METHOD

• Boil milk  then lower the flame.
• On the low flame, add lemon juice or vinegar.
• If adding lemon juice then dilute it with 1-2 tablespoons of water.
• When milk curdles & water separates, turn off the flame.
• Strain out the water.
• Wash the paneer nicely with fresh water so that the sourness of lemon or vinegar gets washed away. 

• Squeeze out the excess water.

• Now make a smooth dough by kneading with your hands 4-5 times till it becomes smooth.

• Put the paneer in a mixer grinder with sugar & cardamom (elaichi) powder.

• Grind it for a few seconds till the mixture becomes a paste.

• Transfer this paste to a pan & saute for 2 minutes on medium flame.
• If adding kewda essence then add it at this stage & mix well.
• After 2 minutes, turn off the flame.
• Knead it well for a minute.

• Make small balls using this dough & flatten them.
• Sandesh is ready to serve.

SOYA CAPSICUM

SOYA CAPSICUM

INGREDIENTS

• Soya chunks-1 cup
• Capsicum-1 medium sized
• Ginger grated-1 teaspoon
• Soya sauce-1 tablespoon
• Tomato ketchup-1-2 tablespoons
• Black pepper powder-1 teaspoon
• Red chilli powder-1 teaspoon
• Salt to taste
• Oil-2 tablespoons

Soya sauce manufactured by the Company FunFoods is available without onion & gaarlic.
Tomato ketchup manufactured by the Company Kissan & Tops is available without  onion & garlic.

METHOD

• Boil water in a pan & add soyabean chunks to it.
• Boil till they turn soft & then turn off the flame.
• Then squeeze out the excess water from the chunks.

• Cut the soyabean chunks into small pieces.
  

• Cut capsicum into slightly big pieces.

• Heat oil in a pan & add grated ginger to it.
• When it turns slightly golden in colour, add sliced capsicum to it.

• Fry till capsicum is half cooked.
• When half cooked, add soya sauce & tomato sauce.
• Mix well & add black pepper powder, red chilli powder & salt.

• Mix well & add soyabean pieces to it.
• Fry them for around 5 minutes & turn off the flame.
• Soya capsicum is ready to serve.