Cashew & Butter Cookies...

This recipe is from Rashmi Mahesh... I must thanks to her for such a easy and lovely recipe. I had baked long time back butter cookies but in a different ingredients.. What i loved in her ingredients is the custard powder which made me to bake this cookies again. I had lost my interest in baking cookies, thanks to her for bringing back that interest in me.. They had come out very well and very tasty too..... 

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
Cashew- 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, cashews 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 press it slightly with the back of lightly dusted fork. Bake cookies for 15 min or until lightly golden.Cool for 5 mins on tray and then on rack. Store in airtight container...

Mint Rice... (Pudina Rice)

Tempt your palate with an aromatic and cooling rice recipe, the mouthwatering Pudina Rice (Mint Rice). The fresh sprigs of mint or Pudina leaves are ground and then added to the rice while cooking to impart the delectable minty flavour....

Ingredient's

2 cups rice

1/2 cup green peas 

2 cups fresh mint leaves 

1 onion, chopped fine, 3 to 4 green chillies

1 tbsp ginger garlic paste

4 green cardamom pods

1 bay leaf

1 tbsp ghee

Salt to taste

Cooking Method

If using basmati, soak the rice in 4 cups water for half an hour and cook in pressure cooker for 1 whistle. Once pressure leaves the cooker, spread out on a plate and let it cool without clumping. If using rice cooker or any other method, cook until the rice is done yet firm. Grind the mint leaves, green chillies and ginger garlic to a paste. Heat ghee in a pan add the cardamom, bay leaves and saute for about a minute, taking care not to burn them. Then add the chopped onions and green peas saute unil it turns transparent. Add the ground paste to the pan and fry for about 2 to 3 mins until it turns fragrant.the add salt. Mix in the cooled rice without breaking it too much. 

Serve with a raita of choice.

Chicken Shami Kabab

Ingredient's
1/2kg Chicken chopped in to very small pcs
4 Green Chillies, few curry leafs, 2tsp chopped coriander leafs
1tsp ginger garlic paste
1 tsp. Black Pepper, 1/2tsp. Red Chilli Powder
1/2tsp. Cumin Powder, 1/2tsp turmeric, 1/2tsp coriander powder
Salt to taste.

Cooking Method
Wash chicken well and set it aside in a dry place. Boil minced meat in 3 cups of water and a little bit of salt till water is absorbed and meat is tender, remove from the heat and keep it aside. Grind all the above ingredients in to a smooth paste, then add it to the chicken with salt. Shape the dough into small round flattened balls or kababs. Heat oil and deep fry shami kababs till golden brown.

Serve hot with sauce or chutney.

Grilled Seekh Kabab...

Made with keema (lamb or chicken mince) and traditionally cooked in a tandoor oven, Seekh Kabab is a South Asian cuisine. Seekh Kabab consists of small cubes of meat threaded on a skewer that are grilled or roasted. I have used lamb mince but you can use any kind of meat according to your taste. This version i love the most because you don't have to use oil...

Ingredient's
1/2kg mutton kheema
4 Green Chillies, few curry leafs, 2tsp chopped coriander leafs
1tsp ginger garlic paste 
1 tsp. Black Pepper, 1/2tsp. Red Chilli Powder
1/2tsp. Cumin Powder, 1/2tsp turmeric, 1/2tsp coriander powder
Salt to taste.

Cooking Method
Wash kheema well and set it aside in a dry place. grind all the above ingredients in to a smooth paste, then add it to the kheem with salt. Take a barbecue skewer. Take a small ball of the kheema mixture and pat it around the barbecue skewer and flatten on skewer up to about 4 inches long. Pre-heat the oven to 225 degree celcius, and grill the seekh kabab for 10 to 15 minutes.
Serve hot with roti or as a side dish...

Achari Paratha... (Pickle Paratha)

A very tasty paratha that is quick to make and very filling. You can use mango pickle or vegetable pickle to give the best taste. Achari Paratha makes most flavorful, colorful, delightful, which can be served in the form of rolls. stuffed with dry sabji. Instead of eating pickle with paratha, you eat pickle in paratha...

Ingredient's
3 cups Flour
2tbsp pickle masala (any type of pickle)
3 Green chillies
1/2 tsp Salt
Ghee/Oil for frying Water as required

Cooking Method
Make a dough by adding pickle masala, green chillies, salt and sufficient water. Knead the dough properly and keep it aside for 10 minutes. Then roll out 10-12 pieces.Take a piece and flatten it on the floured board to give the shape of a roti. Put the paratha on a preheated tava.Turn after cooking for 1-2 minute. After a minute apply ghee/oil around the edges and turn again. Fry till the brownish color appears on both sides.
Serve it with Curd.