Coconut Butter Cookies, market style

Mouthmelting Coconut Butter Cookies

1cup dessicated coconut
1cup all purpose flour
1/2cup butter(room temperature)
1/2cup powdered sugar
1tbsp black raisins
1egg
1tbsp Orange blossom water

Method

Preheat oven at 150 degrees.

1. Beat the butter till light.

2. Add powdered sugar till it becomes   creamy consistency.

3. Then add 1egg and beat again.

4. Mix well with a spatula.

5. Add Orange blossom water.

6. Fold it.

7. Add dessicated coconut,raisins, flour and mix well with hands.

8. Make a dough shape.

9. Rest in fridge for 5 minutes.

10. Take egg sized balls by pressing little from centre.

11. Place on baking sheet .

12. Bake at 150 degrees for 15 minutes.

13. Serve hot with coffee or tea n enjoy😋

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Kaleji Masala Fry

Ingredients

Liver 700 gms
Tomato 1small finely chopped
Onion 1 finely chopped
Ginger Garlic 1 tbsp freshly chopped
Chat Masala 2 tsp
Cumin coriander and dried red chilies roasted and grinded 1tbsp
Red Chilli Powder2-3tsp
Kasturi Methi 1 tbsp
Fresh herbs and green chillies as required
Turmeric Powder 1/2 tsp
Garam Masala 1/2 tsp
Lemon juice 2 tbsp
Salt to taste
Vinegar 1 tbsp
Ginger juliennes

2cups of water

Method

First wash liver,then add vinegar to it. Wash once again.
Now take 2cups of water and give a boil.
When comes to boil add liver pieces to it.
Wait till next boil comes. This step is to avoid the impurities from liver.It also take out the stinking smell and gives nice colour to masala.
When second boil comes, immediately take out. Now put liver aside.

Now make masala

Take 2-3tbsp of oil in a pan.Add chopped onions.Saute well. Add chopped tomato, spices and liver pieces.Add kasturi methi,lemon juice and garam masala.
Cook for only 3-5 minutes as liver is already half cooked.
Sprinkle fresh herbs and green chillies.
Serve hot and enjoy!

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Tandoori Dum Kheema

Tandoori dum kheema!

Mutton Mince 500 Gms
Red Chilli Powder 2-3 tsp
Turmeric Powder 1/2 tsp
Red chilli flakes 1 tbsp
Tandoori Masala 1 tbsp
Black Pepper Powder 1/2 tsp
White Vinegar 2 tbsp
Onion 1 big chopped
Curd 2-3 tbsp
Cumin and Coriander Powder 1 tbsp
Red food colour 2 pinches
Salt to taste
GG Paste 1 1/2 tbsp
All spice powder1tsp
Bay leaf 1
2 Cloves
Black Cardamom
Herbs
Green/Red Chillies Sliced
Butter 2 ounce
Oil2-3tbsp

Method

Marinate mutton mince with all spices except onions and bay leaf,cloves and black cardamon.
keep it for rest for 15minutes.
In a pot add oil n chopped onions.
Sauté well, Then add bayleaf ,cloves, and black cardamon.
Fry a little. Add marinated mince and saute on high heat for 5minutes.
Then cook it on simmer for 15-20 minutes .
Don't add a single drop if water,let it cook in its own juices .
Keep mixing in short intervals.When oil comes on top add All spice powder,butter,herbs and chopped freen chillies.
Give coal smoke and serve hot! with puris or parathas!

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Chicken Angara

Chicken 1300 Gms
Ginger Garlic Paste 2 tbsp
Turmeric Powder 1/2 tsp
Salt to taste
Garam Masala Powder 2 tsp
Tomatoes 3 medium size
Curd 400 Gms
Cashew and Charoli paste 1/4 cup
Red Chilli Powder 2-3 tsp
Orange food colour 2 pinches
Coriander Seeds 2 tbsp
Black Pepper corns 2 tsp
Black cumin 1 tsp
Black Cardamom 1
Cinnamon Stick 1/2 inch
Button Red Chillies 2 tbsp
Mace 1/2 piece
Coriander Mint leaves
2 Green Chillies
1 Onion medium sized finely chopped
Clarified Butter 2 tbsp
Oil 2-3tbsp

Method

In 2 cups of water blanch tomatoes till the skin comes out.
Peel it off.Blend it and make a puree.
Dry roast Coriander seeds,black peppercorns, star anise,mace,black cumin,red chillies, cinnamon on a pan.
blend it coarsely.
Now marinate chicken with salt,gingergarlic paste,turmeric, grinded masala and little garam masala.
keep it on rest for 1hour.
In a heavy bottom vessel (don't use nonstick) add oil n onions.
Fry onions till translucent.
add tomato puree.Cook well till puree dries up.
Add marinated chicken and cook on high flame for 5minutes.
Then cook on medium heat and cover it.
Keep mixing gradually.
When chicken is half cooked add cashew and  charoli paste.
Cook again for 8 mins till chicken is completely done.
Add cream , garam masala and ghee to it.
Give coal smoke for angara flavour.
Enjoy with parathas or rumali roti!

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Mutton Mandi

https://youtu.be/wILin3jJ50w

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Delicious sabodana and paneer kebabs

Want to have something vegetarian.try these mouthmelting sabudana paneer kebabs will stand on ur tastebuds!

Sabudana paneer kebabs

Sabudana 2 cups soaked in water for 3 to 4 hours.
Salt to taste
1 medium sized potato boiled
Grated paneer 1 cup
Flour 2 tbsp
Chat masala 1 tbsp
Red chilli flakes 1 tso
Green chillies 1 cgipped
Fresh herbs
Garam masala half tsp

Method

First strain all the water from sabudana and add in boiled mashed potato.add paneer ,chat masala pd ,salt ,kebab masala (optional)
Garam masala
Fresh herbs
Green chillis chopped.
Now add flour to it and mIx well.
Make long kebabs
Shallow fry them.
Serve hot!
And enjoy ! :)

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Delicious mutton oats soup

Mutton oats soup

A healthy and light meal !

Mutton cut in very small pieces. 1 cup
Ginger garlic paste 1 tbsp
Salt to taste
Black peppercorns 1 tbsp
Half onion diced
Half tomato diced
Sweetcorn 3 tbsp
Lemon juice 1 tsp
Oats 2 tbsp

First pressure cook mutton pieces with salt ,gg paste ,peppercorns,tomato and onions.cook till 3 to 4 whistles.
Now take that half of onion and fry in 1 tbsp oil till translucent.add the stock and 2 glasses of water.
Now add oats 2 tbsp to it. And  mix well till no lumps form.The consistency should be soupy.
Add salt n cooked mutton pieces and simmer for 10 minutes on low flame.Add 2 to 3 tbsp of sweet corn and1 tsp of lemon juice at the end.Can add chilli flakes for hot flavour
Serve hot.
Its very simple n delicious!

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Refershing Watermelon punch

Delicious n refershing melon punch!

So simple!

Watermelon cubes 2 cups
Lemon juice 2 tbsp
Salt to taste
Sugar to taste
Chat masala  1/4tsp
Zeera powder 1 /4 tsp
Ice half cup

Method
In a blender add all ingredients  n blend till ice crushes completely.strain it.serve this chill drink in iftar and remember me in ur duas !  :)

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Tawa Fish Fry

Fish (1/2 kg)
Ginger Garlic paste (2tbsp)
Vinegar  (2-3 tbsp)
Turmeric Powder (1/4 tsp)
Red Chilli Powder (2 tsp)
Roasted Cumin powder (1 tsp)
Roasted coriander powder (2 tsp)
Chaat masala (1 tsp)
Roasted chickpea flour (2 tbsp)
Black pepper powder (1/2 tsp)
Salt to taste
Oil for frying

Method:
First, add salt and vinegar to the fish and let it rest for 15 minutes. This will help to take out the smell of the fish. After 15 minutes, wash the fish under running water. Marinate the fish with all the ingredients and keep it overnight or at least 3-4 hours. Heat oil on Tawa and shallow fry the fish until crispy and beautiful golden colour appears. Serve with rice or any bread.

Click for video recipes

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Chatpatay Chicken Strips

Ingredients:

Boneless Chicken (Cut into strips) - 1/2 Kg
Red Chilli Powder - 1 1/2 Tsp
Black Pepper Powder - 1 1/2 Tsp
Cumin (Roasted and Crushed) - 1/2 Tsp
Green Chilli Paste - 1 Tbsp
Egg (Beaten) - 1
Flour (Heaped) - 2 Tbsp
Corn Flour - 4 Tbsp
Dried Fenugreek Leaves - 1 Tbsp
Carom Seeds - 1 Tsp
Saffron food colour - 2 pinch
Salt to taste

Method:
Mix all the ingredients and marinate for half an hour. Now deep - fry in hot oil and serve with mint dip or sauce.

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Bhuna Mutton

Bhuna Mutton Fry Ingredients:

Mutton - 1/2 kg

Green Chillies - (2 - 3) - (Take bulletchillies as they have more taste. Don't take very small ones

Garlic - 4 pieces

Green Papaya Paste - 2tbsp

Vinegar - 2 tbsp

Black pepper - 1 tsp (or 1/2 as you like.)

Garam masala 1/4tsp

Oil - 4tbsp

Salt to taste

First of all flatten mutton pieces in a pestle.

Then blend green chillies, garlic pieces and vinegar.

Add papaya, green chilli paste and salt and leave it in the refrigerator for 2 to 3 hours.

Take a wide bottomed kadai. Put mutton over it and cook on medium flame covered with lid.

At this time water and all juices will come out.But don't worry and soon as you will see mutton is cooked put the flame high. Add 3 tbsp oil .mix well.

Add garam masala. 

2 small slices of lemon. Keep scraping masalas from all sides.when sauté well from all sides switch off the flame. And serve. Yummy Bhuna Mutton is ready!

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Makhani Chana Dal Palak

Ingredients 

Spinach - 3 bunches, medium size (boiled and finely chopped)

Tomatoes (finely chopped) 3 medium

Boiled chana dal - 1 cup

Fenugreek leaves - 1 small bunch

Red chilli powder - 1 tsp

Chopped ginger - 1 tsp

Cumin powder - 1 tsp

Coriander powder - 2 tsp

Thin slices of garlic - 1 tsp

Onion - finely chopped - medium sized - 1 onion

Butter - 1 small blob 

All spice powder - 1/2 tsp

Salt to taste

Method:

In a vessel, add oil and fry onions till translucent. Add ginger and chopped tomatoes. Saute well. Season with red chilli powder, cumin powder and coriander powder. Mix well. Then add spinach, fenugreek, and chana dal. Simmer it with half cup of water and all spice powder.

•For tempering

Give tempering with butter and chopped garlic. Serve hot with rice or any bread.

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Tangdi Kebab with Orange and Corn Flavour and Shaljum Rice

Tangadi kabab with corn n orange flavour

Chicken legs 6

Salt to taste

Red chilli powder

Haldi quarter tsp

Boiled n crushed corn( not tin ones)fresh ones

Orange juice 2 tbsp

Bhuna besan 2 tbsp

Mustard paste 1 tsp

Black pepper powder half tsp or to taste

Garam masala powder

Coriander leaves

garlic paste

Chat masala

1 grinded onion

Coconut milk powder 2tsps

Method.

First scrape out meat of all chicken legs ( don't discard bones ) n then add things  and put it in chopper.when coarsely chopped add coriander leaves and now make kebabs on bones of chicken.

Keep in fridge for  half n hour n shallow fry it.mazedaar tangadi kababs r ready

Mint n anardana chutney.

4 tbsp curd

Mint n green chilli grinded

Salt

Zeera powder

Dry Anardana grinded

Pinch green colour

Chat masala.

First take mint n green chillis paste in bowl.

Then add salt ,zeera powder

Anardana ,chatmasala.green colour

Now slowly add  curd to it n mix till smooth. Ready to serve

Shaljum rice

Shaljum cut in chips

Khada garam masala( all spices included)

Salt to taste

Chicken cube

Butter

Onion 1 medium

2 tomatoes

Method.

First soak 3 cups of rice in water.

Now fry onions in buttter n little oil

When translucent add Shaljum chips.fry it nicely.then take it out

Add garam masala

chicken cube.

Salt n add water enough to cook rice.on simmer add chaljum chips n fresh coriander n green chillies.serve hot.

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Red Dum Mutton

Red dum chicken or mutton.
Chicken 1 kg

Dahi half cup

Tomato ketchup half cup

Chilli garlic sauce 2 to 3 tbsp

Vinegar  1 tbsp

Almonds handful grind into powder.

Salt

kashmiri red chilli pd 2 tsp full heaped.

Pinch of bush colour.

Kasturi methi 1 tbsp

Garam masala 1 tsp levelled

Pinch of sugar

Marinate chicken with all ingredients n keep for 15 mins.

In a vessel add oil generously. Add one big onion fine chopped.Saute till it turns golden.Then add chicken to it chicken toit.

Cook on high flame till it changes its colour.then put it to simmer till chicken cooks well n oil floats on top.then add crushed kasturi methi.garam masala.To it.Add a pinch of sugar to it.Its yummy.Mostly prepared in weddings.

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Strawberry and Chocolate Parfait with Coconut Cream and Strawberry Sauce

​Ingredients:

Curd (1/2 cup)

Sugar (1/2cup)

Coconut cream (3/4 cup)

Whipped cream (1 1/2 cup)

White chocolate chips (1/4 cup)

Semi - sweet dark chocolate (1/4 cup)

Icing Sugar (4 tbsp)

• For Strawberry Sauce
Strawberries (1/2 cup)

Corn Flour (1 tbsp)

Or you can use any readymade berry pie filling.

Method:

Beat curd, coconut cream and whipping cream with sugar. Now in double boiler, add white chocolate chips and melt it. Let it cool down and add it to the cream mixture. Then beat for another 1 minute till soft peaks occur. Melt Semi - sweet Dark chocolate and icing sugar and keep it aside. 

Method for Strawberry sauce:

Take water and let it boil. Add sugar to it. Mix well. Put crushed strawberries in it. After a minute, add corn flour. Mix with water. Cook till sauce thickens lightly. Let it cool at room temperature for assembling. Take serving dish or serving glasses. First make layer of strawberry sauce. Then pour cream mixture to it. Then chocolate sauce. Again pour cream mixture over it. Then end up with strawberry sauce and chocolate and serve chilled.

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Makhani Halwa

Makhani halwa.

Suji 1 cup

Milk 2 to 3 cups

Sugar 3 /4 cup 

Ghee 3/4 cup

Rose water quarter tsp

Elaichi 1 to 2

Dessicated coconut half cup

Mawa 3/4 cup

Method. 
First soak Suji in milk for 10 to 15 mins.

Now take a Kadai

Add ghee, ellaich crushed and suji mixture.

On the stove

Now keep mixing well

Then add coconut. Mix well

Add sugar and sauté  till ghee seperates .then add mawa to it n rose water.add pistachios walnuts any nuts you like. Serve hot.

Place it in a tray and garnish with dry fruits and silver leaves.

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Chocolate Brownie Cake

Chocolate Brownie Cake

Ingredients:

All Purpose Flour (1 1/2 cup)

Cocoa Powder (3/4 cup)

Baking Powder (1 tsp)

Baking Soda (1 tsp)

Icing Sugar (1 cup)

Eggs (Medium sized, 4)

Milk (1 cup)

Oil (3/4 cup)

Chocolate Sauce and nuts (For garnishing)

Icing Sugar (For garnishing)

Method:

Pre - heat oven at 180° C. Sieve flour, cocoa powder,baking powder and baking soda two times. Now beat eggs, then gradually add oil and beat well. When beaten well, mix sugar slowly, then beat again for 2 - 3 minutes. Add the dry ingredients and mix with spatula. Add milk to it, and fold gently. Bake in pre - heated oven for 25 minutes at 180° C. Sprinkle icing sugar and serve with chocolate sauce and nuts on top.

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Instant Milk Cake

Ingredients:

Milk (4 cups)

Full cream powder (2 1/2 cup)

Fresh curd (1 cup)

Sugar (1 cup)

Ghee (1 cup)

Rose water (1/2 tsp)

Almonds and pistachios  (for garnishing)

Method:

Take a kadai. Add all ingredients except rose water and mix well. Keep it on high flame for 5 minutes while stirring continuously. Take a spatula for convinience. Keep stirring all time so that the solids do not burn from the heat. Keep mixing till the ghee comes out, and the mixture loses extra moisture. Then lay it on a grease tray. Garnish with almonds and pistachios. When becomes cool and firm, cut into desired slices and serve.

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Maslaydar Sindhi Biryani

Ingredients:

Chicken or Meat (500gms)

Rice (300gms)

Curd (1 cup)

Potatoes  (3 - 4 medium size)

All Spice Powder (2 tsps heaped)

Tomatoes (3 - 4 medium sized)

Dried Plums (5 - 6)

Fried Onions (3/4 cup)

Oil (3 - 4 tbsp)

Cumin (1/2 tsp)

Fresh Coriander and Mint Leaves (2 - 3 tsps)

Green Chilli (Slit 2)

Clarified Butter or Ghee (2 tbsp)

Saffron Colour (a pinch)

Red Chilli Powder (2 tsps)

Ginger Garlic Paste (3 tsps)

Turmeric (1/4 to 1/2 tsp)

Black pepper (1/2 tsp)

Salt to taste
Method:

Take oil, add chicken to it and saute well. Then add Ginger Garlic Paste and mix well. Fry for a minute. Then add curd, red chilli powder, turmeric powder, all spice powder, salt, black pepper, crushed cumin powder and mix well. Add 1 cup of water, then add potatoes to it. Cook till chicken and potatoes are half done. Let the gravy be a little liquidy only at least 2 cups. Now boil rice in other vessel with salt till 3/4 done. Now on the chicken gravy, place round thin slices of tomatoes, green chillies, fresh coriander and mint leaves. Now put the semi - cooked rice over it. Pour saffron colour and Ghee/Clarified Butter over it. Cover lid with foil so that the steam doesn't come out. Cook on high flame for 5 minutes then put on simmer for 35 minutes. Serve with Raita and Fresh Salad.

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Fruity Nutty Shirkhand

Ingredients:

Hung curd 1 cup

Creamhalf cup

Elaichi pd half tsp

Few saffron strands

Pomegranate or any fruit u like half cup

Powdered sugar 3 tbsps

Coconut milk powder 2 tbsp (Optional)

Method:

Now take hung curd add cream to it.sugar, elaichi powder saffron soaked in little milk, coconut powder

Beat all till light and fluffy

Now add fruits and nuts of your choice. Chill and serve!

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