Research "Ek Khoj"

Baking homemade cookies so that they have your desired texture, appearance, and nutritional value requires more than easy cookie recipes. It takes some understanding of the baking process, tools, techniques, and ingredients.

Ingredients:

300 gm flour
125 gm castor sugar
200 gm chilled butter
1/2 tsp cardamom powder

To Decorate:

2 tbsp castor sugar
edible food color

Method:

Mix flour, sugar and spice in a bowl.
With your fingertips, rub in diced butter into the flour.
When the mixture resembles breadcrumbs, knead it into soft dough.
Knead on a floured surface until smooth.
Wrap the dough in a paper and chill for 30 minutes.
Roll on a floured surface till 1/8" thick.
Cut and arrange on a baking tray.
Chill for ten minutes.
Bake in a pre-heated oven at 170 degree C for ten minutes or until golden.
Dip each biscuit into a plain or colored sugar and cool before storing in an airtight tin.

This is the recipe of cookies which is easy to prepare and yummy in the taste too.

An apple pie is a fruit pie in which the principal filling ingredient is apples. Pastry is generally used top-and-bottom, making a double-crust pie, the upper crust of which may be a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.

Ingridents:

1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

Direction:
Preheat oven to 400 degrees F (200 degrees C.)
Arrange apple slices in unbaked pie shell.
Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly.
Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Foot note:
Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

Try this dessert and give ur valuable comments for it ....

ingredients:

Toor dal -1 cup
Tomato - 1 finely chopped
Onion - 1 chopped
Green chillies - 8 or to taste
Turmeric powder - ¼ tsp
Tamarind – small lemon size
Salt- to taste
Oil - 1 tbsp

Seasoning:

Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Fenugreek seeds - ¼
Curry leaves - few
Asafoetida - a pinch
Onion – ¼ finely chopped

Method:

Clean and wash the dal.
Now add toor dal, onions, tomatoes, green chillies, and tamarind (clean and wash) and turmeric powder in a cooking vessel and cook till the dal becomes tender.
(If you want you can do this in a pressure cooker also. 2 to 3 whistles are enough)
Switch off the stove.
Allow it to cool for 10 mins.
Then mash the cooked items and keep aside.
Now take a separate pan and heat with 1 tbsp of oil.
Add mustard seeds.
When they start to crackle add cumin seeds, fenugreek seeds, curry leaves, onions and asafoetida.
Saute till the onions turn into golden brown colour.
Then add the cooked and mashed dal and adjusts the salt.
Remove from heat and serve hot with plain white rice, Roti, Dosa, Idly, etc...

Ingridents:

Rice – 1 cup (cooked)
Spring onion – 1 bunch
Carrot – 1
Beans – 10
Green peas – ¼ cup (cooked)
Chilli sauce – 1 tsp
Oil – 2 tbsp
Cloves – 2
Cardamom – 1
Cinnamon – 1 inch stick
Salt – to taste

Method:

Peel and finely chop the carrot.
Finely chop the beans.
Dry roast cinnamon, cardamom, cloves and powder it.
Take a pan and heat with oil.
Add chopped carrot and beans.
Sauté till the vegetables become tender.
Then add cooked peas and salt.
Combine well and sauté for a min.
Add chilli sauce and ground powder and combine well.
Sauté for few seconds.
Now add the cooked rice and combine gently.
Serve hot.

Ingredients:

1 cup - macaroni
1/4 cup - chopped onions
1/4 cup - peas and chopped carrots
1/4 cup - cauliflower florets, cut small
1/4 cup - finely chopped tomato
1/4 cup - chopped green bell pepper (this can be substituted with mushrooms or any other veggie that your kid fancies)
1/2 - potato, cut into small pieces
1 tsp - garam masala (if too hot, add as per your taste)
2 tbsp - oil
salt to taste

Method:

In a saucepan boil water.
Add macaroni and one tbsp salt and stir.
Macaroni will turn soft in 4-5 min.When cooked, strain the hot water using a strainer and run cold water through so the macaroni does not stick to each other.
In a pan heat up oil and add chopped potatoesStir-fry them until they turn pink.
Next add cauliflower florets and stir constantly until they turn pink.
Add onions, peas and carrots and any other veggies you wish to add.
Stir constantly while the veggies cook.
Add tomatoes and salt.
Cover the pan and cook for 1 min.
Finally add macaroni and garam masala .
While stirring cook for 3 more min so as to get the masala coated to the veggies and macaroni.
Serve hot.

Ingredients:

1 cup - almonds
2 ½ cups - sugar
2 cups - ghee
1 pinch - kesar(saffron)

Method:

Soak almonds in a bowl with boiling water.
Remove the skin of almonds and make fine paste by grinding them in a grinder.
Boil sugar with one cup of water in a pan.
Boil till it turns into syrup.Add almonds paste to the boiling syrup and mix it well.
Make a solution of kesar powder in little water and add to the syrup.Instantly mix one cup ghee
As the above mixture turns paste-like, pour the remaining ghee gradually.
A batter like mixture will be formed after sometime.Now remove it from the flame.
Badam halwa is ready to serve

Ingredients:

Rava (sooji) – 1 cup
Sugar – 2 cups or to taste
Water – 2½ cups
Ghee – 1 cup
Cashew nuts – 8
Pista – 4
Badam – 4
Kismis - 4 (dry grapes)
Cardamoms – 2
Kesari colour – a pinch

Method:

Take a pan and dry roast the rava till golden brown colour and keep it aside.
Add 2 tsp of ghee in the same pan and roast cashew nuts, pista, badam, kismis and cardamoms till they turn into golden brown colour and keep it aside.
Take a heavy bottomed pan and heat with two and a half cups of water.
Allow it to boil and add a pinch of kesari colour.
When the water starts to boiling add rava and keep stirring for 2 mins.
(Add rava slowly in continuous flow while stirring).
Now add the sugar and keep stirring.
Then add the remaining ghee, cardamom powder and combined well.
Finally garnish with roasted nuts and serve hot.

Kababs of corn blended with herbs, green chilies and grilled

Ingredients:

8 small corn cobs 1 cup gram flour
4 tsp. grated cheese
2 tbsp. all purpose flour2 onions, chopped
3 tsp. chopped ginger
2 tsp. deseeded and chopped green chilies
1/2 tsp. black peppercorns, coarsely powdered
1 tsp. cumin seeds
1 tsp. chili powder
1/2 tsp. black cardamom powder
1/4 tsp. clove powder
1/4 tsp. cinnamon powder
A pinch of nutmeg powder
Salt according to taste
Oil for deep frying

Advice:

The cooking time depends on the age of the corn. Don't be alarmed if the milk and water are completely absorbed.
If the corn is soft and milky, you may need less quantities of milk and water.

Serve with:

Serve with mint chutney.

Method:

Clean the corn, remove the kernels and reserve the cobs by removing their stems and the tips.
Boil 1 1/2 cup of milk mixed with 1/2 cup of water in a pan, add salt and bring to a boil. Add the corn kernels and cook until soft. Drain, squeeze in a muslin cloth and transfer to a bowl.
Now add the remaining ingredients to the boiled corn kernels, mix well and divide into equal portions.
Halve the corn cobs & by using a moist hand spread a portion of the corn mixture evenly onto the cob.
Heat oil in a kadhai and deep fry cobs over medium heat until crisp and golden.
Remove to an absorbent paper to drain the excess fat and serve hot.

Ingredients:

8 pieces of bread slices
Potato 1
Tomato 1
Curry leaves
Mustard
Hing
Salt
Pepper
Ghee 2 Tbspn
A little butter
Juice of one lime
Coriander

Method:

Cut the bread slices into small squares (4 by 4 should be good) and keep aside.
Boil the potato.
Cut the potato and the tomato into small pieces.
Heat some ghee in a kadai and add seasoning- mustard seeds, hing and curry leaves.
Add potato. Fry it for sometime.
Add some lemon juice, salt, little pepper and some butter.
After you fry this for sometime, add the tomato. Fry it again for sometime.
Add the bread slices and mix well.
Allow it to cook for sometime.
Garnish it with coriander.

ingredients:

Peas - 1 cup
Onion - 1 finely chopped
Tomato - 1 chopped
Ginger garlic paste - 1 tsp
Red chilli powder - 1/2 tsp or to taste
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - for garnishing

Method:

Soak the green peas fro 4-5 hrs.
Then pressure cook the soaked peas till soft.
Now take a pan and heat with oil.
Add mustard seeds.
When they start to crackle add chopped onions.
Saute till the onions turn into light golden yellow colour.
Add chopped tomatoes, salt and saute till the tomatoes become juicy.
Add ginger garlic paste and saute till the raw smell disappears.
Add chilli powder, coriander powder and turmeric powder.
Saute for a min.
Now add cooked green peas and combined well.
Cover with a lid and cook on low flame for 3-5 mins.
Then garnish with coriander leaves and remove from flame.
Finally your peas stir fry is ready serve.
Serve hot with rice, vegetable biriyani, etc...

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