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Wednesday, October 28, 2009

Cashew Nut Cookies

Cashew Nut Cookies


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


  • 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




    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


    • 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.

    Wednesday, October 07, 2009

    Eggless Cocunut Cake

    Eggless Cocunut Cake


    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)


    • 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

    Tuesday, October 06, 2009




    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


    • 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

    Monday, October 05, 2009




    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


    • 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.