Cashew Nut Cookies

Cashew Nut Cookies

Ingredients:

Maida: 2 cups

Baking Soda: 1/2 tsp

Powdered Sugar: 1 cup

Butter(soften): 2/3 cup

Cashew Nut: 1 cup

Milk Powder: 1/4 cup

Milk: 1/4 cup

Method:

• 
  
  Sieve Maida and together Baking soda for 2 times
  
  
  
• 
  
  Grind Cashew Nut to Powder
  
  
  
• 
  
  Add Cashew nut Powder to maida and mix well. Keep it aside.
  
  
  
• 
  
  Beat sugar and butter together till they becomes fluffy.
  
  
  
• 
  
  Add Milk Powder and milk to it and mix well.
  
  
  
• 
  
  Slowly add the maida and cashew nut mixture to the above mixture and make a soft dough
  
  
  
• 
  
  Keep the dough aside for 2-3 hours.
  
  
  
• 
  
  Shape into 6 or 7 lemon-sized balls.

• Arrange 3 inches apart on ungreased baking sheet.
  
  
• Using palm of hand, flatten each cookie to 1/2-inch thickness.
  
  
• Preheat the Oven at 180 degree for 15 minutes
  
  
  
• Bake cookies until faintly browned at edges, about 25minutes.
  

• Remove from oven; let cool on wire rack.
  

Recipes From Pratibha's kitchen: MALAI CAKE

Recipes From Pratibha's kitchen: MALAI CAKE

MALAI CAKE

MALAI CAKE

Ingredients:

Fresh Malai: 1 cup

Powdered Sugar: 1 cup

Maida: 1 & 1/2 cup

Baking Powder: 1/4 tsp

Baking Soda: 1/4 tsp

Vanilla Essence: 2-3 drops

Honey: 1 tbsp

Milk:1/3 cup

Method:

• 
  
  Beat fresh Malai, sugar togetrhe till the mixture gets creamy and fluffy.
  
  
  
• 
  
  Sieve Maida,Baking Powder and Baking Soda together for 2 times.
  
  
  
• 
  
  Grease the cake mould with refined and maida.
  
  
  
• 
  
  Add Vanilla Essence and Honey to the malai mixture. Mix well.
  
  
  
• 
  
  Slowly add maida to this mixture. (One tablespoon at a time.)
  
  
  
• 
  
  Mix well and beat the mixture till it gains ribbon-loke consistency.
  
  
  
• 
  
  Transfer the mixture into the greased cake mould
  
  
  
• 
  
  Preheat the Oven at 250 degree for 30 minutes.
  
  
  
• 
  
  Bake the cake at 220 degree for 5 minutes.
  
  
  
• 
  
  You cake is readt. cut them into pieces. Serve hot or cold according to your choice.
  
  
  

Recipes From Pratibha's kitchen: BLACK FOREST CAKE

Recipes From Pratibha's kitchen: BLACK FOREST CAKE

Eggless Cocunut Cake

Eggless Cocunut Cake

Ingredients:

Bread crumbs: 1 cup

Plain flour: 2 cups

Sugar: 1 cup(Powdered)

Dessicated coconut powder: 1 cup

Cocoa Powder: 1 tbsp
Refined Oil: 8 tbsp

Fresh curds: 1/2cup

Milk: 10 tbsp

Vanilla essence: few drops

Baking powder: 1 tsp

Baking soda: 1a pinch

Dry Fruits: 2 tbsp

1 tbsp - cashew nut pieces,(dust with a pinch of maida)


 
Method

• Sieve maida, coooa Pwder, baking Powder and Baking Soda 3-4 times.

• Add coconut powder and bread crumbs, mix thoroughly and keep aside

• In an another bowl mix milk, powdered sugar, curd, oil, blend well till it becomes creamy.

• Keep the mixture aside for 5 min

• Add maida mixture, spoon by spoon to the above milk mix.

• Stir continuously in one direction without forming lumps, (You use hand or electric blender for better results)

• Add Vanilla essence, dry fruits & mix well

• Pour the batter into a greased microwave safe tray

• Spread cashew over the batter and bake on micro high for 4-5 min

• Check once and bake again for 3 to 4 min ar micro power 60

• Insert a knife to check if baking is complete

• When it is done, cool and cut into pieces

VEGETABLE MICROWAVE BIRYANI

VEGETABLE MICROWAVE BITYANI

Ingredients:

Basmati Rice: 350 gms

Potatoes: 200 gms

Carrot: 200 gms

Onion: 150 gms

Green Peas: 1 cup

French Beans: 125 gms

Cauliflower: 1/2 cup

Green Chiily: 4

Ginger: 30gms

Garlic: 20 gms

Cardamon: 4

Cinnamon: 3

PeeperCorns: 1 tsp

Cloves 4-5

Red Chilly Powder: 1 tsp

Birayani Masala: 4 tbsp

Turmeric Powder: 1/2 tsp

Coriander Powder:  1 tbsp

Garam Masala Powder: 1/2 tsp

Cumin Powder: 1/2 tsp

Curd: 1 cup

Saffron: 1 tbsp

Milk: 1/2 cup

Mint: 1/3 cup

Coriander Leaves: 1/3 cup

Rose Water: 2 tsp

Cashewnut: 50 gms

Raisins: 50 gms

Almond: 50 gms

Ghee or Refined: 120 gms

Salt: to taste

Method:

• 
  
  Wash and soak rice in 2 cups of water for half an hour.Drain the Water.
  
  
  
• 
  
  Cook the rice with all garam Masala viz cloves, caradamon, cinnamon stick till done.
  
  
  
• 
  
  Allow the rice to cool down slightly. Wash the rice in running water and keep aside.
  
  
  
• 
  
  Divide the curd into two equal parts.
  
  
  
• 
  
  Chopped the mint leaves and coriander leaves. Add these toone part of curd.
  
  
  
• 
  
  Add saffron into a warm milk and keep it aside.
  
  
  
• 
  
  Soak the almond for half-anhour in water and chooped it. Also chopped the cashew nuta.
  
  
  
• 
  
  Peel potatoes, carrots .Wash and dice them
  
  
  
• 
  
  Sliced the onion and green chilly.
  
  
  
• 
  
  Peel ginger,grlic and chopped them finely
  
  
  
• 
  
  Heat oil in a pan, add the remaining garam masala.Saute it over medium heat
  
  
  
• 
  
  Add onion and fry till it becomes brown.Add Ginger,Garlic and Green chillies. Mix well.
  
  
  
• 
  
  Add all the masala viz turmeric Powder,Red chilly Powder,Coriander Powder,Cumin Powder,Biryani masala and mix well and fry these for 2 minutes.
  
  
  
• 
  
  Add salt to taste. Mix well
  
  
  
• 
  
  Add plain curd. Stir it and add 2/3 cup of water. Bring it to boil. and simmer it till the vegetales are done.
  
  
  
• 
  
  Add the nuts viz cashewnut,almonds and raisins.Mix well
  
  
  
• 
  
  Take the cooked vegetables in a bowl.
  
  
  

• 
  
  In a microwave safe dish place one  layer of cooked rice, Apply one layer of cooked rice. one layer of curd with mint and coriander leaves and 3 tsp of saffron dissolved in milk.
  
  
  

• 
  
  Repeat the step once more.
  
  
  
• 
  
  Microwave for 5 minutes at 100% power. Allow it to stand for 5 minutes.
  
  
  
• 
  
  Take out in a serving dish. Mix well
  
  
  
• 
  
  Serve hot with Raita
  

• Alternatively, you can do these same steps in an handi.
  
  
  
• 
  
  In an handi  place one layer of cooked rice, vegetables, curd with coriander and mint leaves and saffron dissolved in milk. Repeat the same process once again
  
  
  
• 
  
  Cover the lid.Apply the atta dough all around the dough. Press it lightly
  
  
  
• 
  
  Cook it on a low flame for about 20-25 minutes
  
  
  
• 
  
  Take out in a serving plate.Mix well
  
  
  
• 
  
  Serve hot with raita
  
  
  

GUR KI SHIKANJI

GUR KI SIKANJI

Ingredients:

Jaggery: 5 tsp (Powdered)

Sugar: 2 tsp

Black Salt: 1 tsp

Jal Jeera: 2 tsp

Roasted Cumin Powder: 2 tsp

Lemon Juice: 1/2 cup
Salt: a pinch

Ice cubes: 5-6

Water: 3 cups

Method:

• 
  
  In a tumbler take jaggery, sugar .add water and mix till sugar and jaggery dissloves in water.
  
  
  
• 
  
  Add black salt, jal jeera, roasted cumin powder, lemon juice and a pinch of salt.Mix well
  
  
  
• 
  
  Your sikanji is ready
  
  
  

• 
  
  
  

  In a glass add ice cubes add sikanji.
  
  
  
• 
  
  Garnish with mint leaves and lemon.
  
  
  
• 
  
  Serve immediately.