Pistachio & Butter Cookies...

This was the best cookies i have ever made. The taste of pistachio in this cookies was just awesome and so perfectly baked cookies.. I was shocked by eating this cookies, now i have confidence that even i can bake wonderful cookies.. Hope my future childern's will be happy too :)
You may also like some more recipe's of Cookies.

Ingredient's
All Purpose Flour-1cup
Corn Flour and custard powder- 1/2 cup
Unsalted Butter- 200gms
Icing Sugar-1/2 cup
Vanilla essence-1 tsp
Pistachio- 2tsp (finely chopped)

Baking Method
Preheat the oven to 325F. Line the baking sheet with parchment paper. Beat butter, vanilla and sugar till light and fluffy. Add the flour mixture, pistachio to this and mix. Make a soft dough and set it aside for 15 to 25 minutes. Dust your hands lightly with flour, take tsp full of dough and roll it round with hands, place it on the baking sheet with space for spreading between them and keep 1 pistachio on top of the cookies. Bake cookies for 15 min. Then keep it in the oven until lightly golden. Cool for 5 mins on tray and then on rack. Store in airtight container...

Iam Send this to Vardhini from Zesty Palette

Chicken Lollipop!!!!

Many a times while eating chicken lollipop in restaurants i always had this question in my mind -"How do they cook?" Recently while shopping in Reliance fresh i saw the frozen chicken lollipop and that time only i decided to cook and surprise him. As always he was fully surprised... Do try this simple recipe and let me know how was it tasting.. 
Some more recipe's of Chicken...

Ingredient's
6 chicken lollipop
1tsp red chilly powder, 1/2tsp turmeric, 1/2tsp coriander powder
1tbsp ginger garlic paste, 2tbsp lemon juice, 2tbsp maida
Bread crumbs (for coating)
Salt to taste
Oil for deep frying

Cooking Method
Wash and keep the chicken aside. In a mixing bowl add all the masala powder, ginger garlic paste, lemon juice and salt, make a thick paste. Then add the chicken lollipop and mix it nicely. Keep in the fridge for atleast 1hour. Before frying coat the lollipop with bread crumbs. Then add enough oil in a deep frying pan and fry the lollipop to golden brown...
Serve hot with tomato sauce.

Chinese Schezwan Fried Rice

I got this recipe from a Tv show called Fringi Tarka in foodfood channel. I feel it is the best and easy recipe to cook fried rice. I have used less schezwan sauce, because my husband has stopped eating spice food from last month... Now i have to really think twice before i put any green chillies or red chillies in the dish.. Nowadays i'm in a big trouble because i love spice food and he don't allow me to eat. Let's see how long even i can survive without spice food...

Ingredient's
2 cup boiled rice (you can use leftover rice to)
2cup vegetables finely chopped (cabbage, carrot, beans, capsicum, spring onion)
1 onion, 2 green chillies, 6 garlic cloves, finely chopped
2tbsp schezwan sauce, 1tbsp soya sauce, 1tsp white vinegar, 1tbsp tomato sauce
Oil and Salt to taste.

Cooking Method
In a deep frying pan, add oil, when it is hot, add garlic, onion and green chillies. saute for 2 to 3 minutes, then add all the vegetables and fry for 3minutes. Then add the schezwan sauce, soya sauce, white vinegar, tomato sauce and salt mix it well. Now add the boiled rice and mix it gently and cook for another 2 to 3 minutes..
Chinese Schewan Fried Rice is read to serve. Serve hot with stir-fried vegetables.

Egg Biryani.... (Pressure Cooker Version)

Ingredients

4 hard boiled egg, and 1/2 carrot chopped
2 cup Basmati Rice, pinch of food color
2 Onions,3 Tomatoes, 4 Green chillies, Mint leaves finely chopped
2 tsp Ginger garlic paste
3 Cardamoms
1-1/2 tsp Chilly Powder, 1 tsp turmeric, 1 tsp garam masala,3 tsp Coriander Powder
3 bay leaves and 4 dry red chillies
1 Lemon, 1/2cup curd
3/4 cups Oil/ghee
Salt to taste

Cooking Method

Clean and soak the rice for 1 hour in enough water taken in a pot and add the pinch of food color. Heat oil in a pressure cooker and add bay leaves and red chillie, when they turn into brown, add onion and green chillies sautee to golden brown, Than add all the masala powder and fry till oil seprates, now add chopped tomato, lemon and curd fry till tomatos are soft, then add the eggs, carrot and little salt fry for 2 to 3 minutes. Then add the rich and mix it gentely and close the lid, and cook for 3 whistle (1 in high flame, 2 in low flame)
Serve hot with rita..

Mint & Curd Chutney... (Mint & Curd Raita)

Mentha Piperita (usually known as Peppermint). King of all mints. The potent taste of the leaves very strong menthol takes your breath away. Very cool and clean indeed. Peppermint is the mint that is most often used commercially in liqueurs, toothpastes, soaps, and mouthwashes because of its strong, pure qualities. In medicines, it is used not only as a pleasant flavoring, but also because it contains healing properties as well. Mint has been known as both a seasoning and a medicine for centuries. It is also being used for rubbing since the very early stages of human evolution.... Check out some more recipe's of chutney's.

Ingredient's

1 cup Mint leafs
1/2 cup Coriander leaves
2 Green Chilies
1 onion (finely chopped)
4 Tbsp Curd
Salt to taste

Making Method
To make the chutney just combine all the ingredients and blend in food processor. Mix in the finely chopped onion. And serve with anything which ever dish you like..