Butter Cookies

Eggless butter cookies, soft Melt in mouth cookies Recipe

There are many types of cookies you can make with same ingredients of Flour, butter, sugar & milk

You can add chocolate chips to make choco cookies

Or add nuts of your choice to give it nutty texture

These Butter cookies are Basic eggless cookies which will melt in your mouth 

Ingredients

All purpose flour: 200 grms (7oz )

Unsalted butter: 100 grms (3.5oz)

Sugar: 100gms

Baking powder: 1 tsp

Salt: 1/4^th sp

Milk/ water to mix

Almonds for garnishing

Method of preparing

Preheat Oven to 150*

Sieve together All purpose flour & baking powder

Add butter & mix to form crumble texture

Add powdered sugar & salt, slowly start adding little by little milk / water mix

Keep mixing till it forms a dough

Make small balls of the dough & press gently to form Rounds

Make small cookies as they will increase in size later

Garnish with Almond flakes on top & press

I have pressed few cookies with fork to form lines

Line Up baking tray with butter paper/ grease the baking tray with butter

Place the cookies in baking tray leaving space in between

Bake @ 150* for 15-20min

For soft cookies 15 min is enough

Just when the cookies start changing colour remove from oven,

Dont keep it in the oven, let it cool outside once cooled its Ready

Enjoy Butter cookies

Note:  For Every cup of Flour add Half cup butter & Half cup sugar

Dont bake on high temperature, even dont keep it for more than 20 min 

Even if it looks uncooked , it keeps getting crisp as it cools down

You can make any shape of your choice

Crab Cutlet

Have you ever tried Crab Cutlets, Try this mouthwatering crispy & tasty Crab cake

Fresh sweet crab meat combined with mild spices, coated with breadcrumbs & shallow fried

Serve with the dip of your choice

Ingredients Needed:

Crab: 8-10

Breadcrumbs: 2 cups

Egg: 1

Lemon juice: 1 tbsp

Paprica/ Red chili powder: 1tbsp

All spice powder/ Meat masala: 1tbsp

Oil for shallow frying

I have used Fresh River crabs which has sweet meat, Use full crab even the claws

First wash the crabs nicely
Keep it in oven @ 200 * for 20 min
You can even cook it in boiling water instead of oven

Once cooked in oven these look like this

Then remove shell & take out flesh as much as you can remove

Its a bit tedious task but the result is worth it, you can even use Ready crab meat

Once you remove the flesh of crab the juice crab meat looks like this:

Shread the Crab meat & add it to a mixing bowl
Add salt & 1sp lemon juice. Mix add paprica/Redchilli powder 

Then add Meat masala & mix, Beat 1 egg add 1/2 of this mix to crab meat 

Then add breadcrumbs 1/2 cup mix evenly

For Making cutlets

In a dish spread the remaining Egg, & In another plate spread remaining Breadcrumbs

Mix the crab meat & Make cutlet shape 

Dip in the Egg mix coat the Egg, then coat in breadcrumbs & tab well

Shallow fry in oil on low heat till crisp

CRAB CAKE READY....SERVE WITH MAYONNAISE OR DIP OF YOUR CHOICE

Thanks for Visiting:

Try my other dishes...Egg curry Recipe, 

Minced Lamb gravy Recipe

Instant Rice Paniyaram/ Appe

Instant breakfast recipes are a big hit nowadays.With the busy schedules we dont find time to make fermented batter, so quick & easy instant recipes come to our rescue

Fresh homemade breakfast is liked by everyone, So try this Instant Paniyaram/ Appe Recipe

Traditional breakfast made easy & less time consuming...Just few Ingredients & Breakfast ready

Ingredients Needed:

Rice flour: 1 cup
Semolina(Bombay Rava): 1 cup
Onion: 1 chopped
Green chilies: 3 chopped
Coriender leaves chopped
Curd: 1 cup
Water : 2 cups
Baking soda/ Fruit salt(Eno): 2sps

Main hero of this dish is the Paniyaram Pan.I use Nonstick Paniyaram pan as it consumes less Oil

Method of preparing:

In a big Mixing bowl add Rice flour & Semolina
Add all chopped Onions greenchilies & coriender leaves
Add curd mix and slowly start adding water & mix
Add enough water to make it Idli batter consistency
Add salt to taste & mix Baking soda

Heat the Paniyaram pan, add little oil in each section
Then Pour spoonfull of mix in each section till it fills
Close with lid & COOK 2-3 MIN
Then turn around & cook the other side for 2-3 min

Instead of Baking soda If using Fruit salt(Eno) divide the batter into 3 portions
Take one portion in a bowl & add 1 sp Eno mix & use immediately
Repeat each portion add eno when you are ready to use the batter

Enjoy Hot Hot crispy Rice Paniyaram/ Appe with chutney

Rasgulla

Sweet Indulgence...Made Rasgullas my Third Sucessfull Attempt, Try this EASY Rosogulla(Bengali) recipe...Step by Step Pictorial Demo of making Rasgulla 

Rasgulla is made from ball shaped dumplings of chhena (an Indian cottage cheese) and cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings

Ingredients Needed:

Whole Milk:1 ltr
Lemon Juice: 2sps

For sugar syrup:
Sugar: 1 teacup
Water: 1+1/2 teacups

Recipe

First Boil the Milk, Once fully bubbles add 1 sp lemon juice
Wait for it to curdle, if still didn't curdle fully add one more spoon lemon juice & let it boil

Now milk will split ,water & whey(Chenna) gets seperated..Switch off heat
Strain the curdled Milk by poring in a big strainer or In musulin cloth
Add water & wash the chenna then strain completely
Squeeze out water & gather the whey...You can even leave it to strain for long, then strained chenna will look like this

Then take the whey(Chenna) in a plate & knead it throughly
For kneading use your palm & press the chenna on plate pushing forward with your palm
Do this for atleast 15-20 times you will see the chenna turning softer like about to be paste

Now form small balls of this Kneaded whey there must be no cracks
1 litre milk yields about 10-12 Rasgulla balls, dont make it too big it will increase in size

For the Syrup
To form Softer Rasgullas use Presure cooker to cook these chenna


Things to Note:

Take a small Pressure cooker (about 3- 3.5 ltrs)capacity prefer Handi type
Add 1 (tea/coffe cup)cup sugar & 1+ 1/2cup(use same cup) water
For 15 chenna balls this quantity syrup is enough if you are making more divide to batches
Make Batch of 10-12 as its going to increase in size

Procedure of Cooking Rasgullas:

Keep cooker on flame with high heat add 1 (tea/coffe cup)cup sugar & 1+ 1/2cup(use same cup) water
Wait till sugar dissolves, and let it start bubling reduce heat to medium
No need of checking strings for syrup


Add These chenna balls one by one about 8-10 swirl dont overmix just make sure each ball is dipped
Close the cooker & cook for 2 whistles on medium heat . then switch off heat.
Let it cool down, Remove & check the sweetness,usually this much is enough
(If you want more sweet remove rasgullas & add 2-3 sps sugar & bring to boil)

Take the Rasgullas in a serving bowl & pour the sugar syrup on top

Enjoy this sweet delight

Prawns Fry Served with Pulav

Crispy Butter Garlic prawns Served with Pulav

Recipe for Prawns fry:
Ingredients

For the Marinade:

Prawns: 10-15
Lemon juice: 1/2 lemon
Pepper powder: 1-2 sps
Salt to taste

For coating
Corn flour powder

For frying
Chopped garlic: 4-5 sps
Oil for deep frying

For tossing:
Butter: 2sps

Method:

Clean the prawns by removing its head & deskin keep the Tail intact
Devein & wash the prawns nicely
Marinate the Prawns in lemon juice, salt & pepper powder for 15 min

In meanwhile to make Garlic oil, Take just enough Oil to slightly deep fry the prawns
(Little more oil than shallow frying dont use too much oil as we will fry garlic in it)
Chop garlic very finely & fry it in oil till gets brown & remove...
discard the garlic use just the Oil

Squeeze excess marinate then Squeeze each prawns nicely & coat with cornflour
Tab a little so that cornflour sticks then Dust off excess cornflour, do this for each prawn

Next step is to deep fry these coated Prawns in the above prepared Garlic Oil
Can fry 4-5 at a time,  just for a minute or so
Remove on an absorbent Paper, Once all Prawns are fried.

Tossing:
Take a Pan keep on low heat add butter
Once changes bit colour add Fried Prawns & give it a toss

Enjoy this with Vegie Pulav

Recipe for Pulav, Pressure cooked Vegies & Rice given below

Pulav with Mixed vegetables

Ingredients:
Rice soaked for 10 min: 2cups
Oil 3sps
Cinamin 1 inch
Cloves 5
Bayleaf 2
Vegetables- Carrot 2
Capsicum 1
Onion 2
Tomato 2
Potato 1
Beans 5-6
Peas 1cup
Pudina leaves1/2cup
Greenchilies 2 slit
Garam masala powder 2sp
Gingarlic paste 2sp

Method:
In a Cooker Heat Oil add cinamin,cloves, Bay leaf, then add Slit green chilies
Add Onion slices & fry, add gingarlic paste saute, add all vegies one by one.
Add chopped pudina fry, add tomatoes chopped & fry add salt to taste
Close lid to soften tomatoes for 2 min, then add garam masala powder
Add Rice & add water 4 cups (1:2 ratio for rice) Close & cook 2 vissels

Serve with PRAWNS Fry Enjoy......

Fish Thali

Rice with Fish curry & Fish fry

Best sea food meal is Homemade fish curry using fresh grounded spices & Fresh Fish is a blessing for coastal region

You can make this curry with any fish of your choice sea fish or fresh river water fish can be used

Method of preparing this Fish curry

Fish Curry for Fish fillets cleaned 1/2 kg

Ingredients

Coconut grated: 3/4th cup
Red chilies: 4-5
Tamarind/ Amsol: 2sps
Onion: 1/2
Turmeric: 1pinch
Coriender: 2sps

Method:
Gind All the Ingredients with 1 cup water & make a fine masala
In a kadai add this masala & little water
bring to boil then add salt to taste
Add fish fillets & cook covered for 10 min
In between check the fish if cooked just remove from heat

Serve this Fish curry with Hot Rice & fish fry: Recipe Fish fry

Rice Pancake

Soft Thin Rice Pancakes, No Fermentation Required, Demo Video of how to make these Rice Pancakes

Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny rice batter A thin layer of batter is poured onto a heated flat griddle (tawa) greased with oil. The batter is spread with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry .Neer dosa comes out soft It is served hot with chutney or Gravy


This is a popular Breakfast Item in Karnatakas Coastal belt, I grew up all my life eating this for breakfast....We call it Paan polo in Konkani 

This is versatile dish can be had as Breakfast with chutney or Moong amti a Konkani sidedish or Can be served for lunch with Chicken curry...love these combo Here is the Recipe No fermentation Required

Try this Neer dosa/ Panpolo recipe

For Neerdosa:

DosaRice :2 cups 

Coconut 1/2 cup

Just soak DosaRice for 4-5 hrsor leave it soaked overnite

Then grind in the Morning adding Coconut 1/2 cup to Rice with 1 cup water 

Grind to smooth paste add more water(1 to 1+1/2 cups) & make it thinner than Normal dosa 

Batter should be watery, add salt & MIX 

In nonstick pan grease with Oil...we usually grease oil using Onion for this to get flavour 

Then Pour Thin batter & keep Moving the pan in circles to form thin coating of Dosa

Or else sprinkler the batter like splashing it on hot griddle left & right side to form pancake

cook for a min each side with lid then turn around.....

Soft Paanpolo/Neerdosa Ready to be served with Chutney for Breakfast, Or as lunch with Chicken curry....Enjoy

Here is a Demo of how to make these Rice Pancakes. My Mom making this Soft & thin Rice Pancake

Quick Grilled Chicken Breasts

Juicy Grilled chicken, For a Quick Chicken dish try this Recipe

Quick grilled chicken so marinate chicken with all Ingredients for just 1/2 an hr or Max 1 hr

Ingredients:

2 chicken breasts cleaned

2 tsp chili powder

1 tsp coriander powder

1 tsp roasted cumin powder

¼ tsp turmeric powder (optional)

1 tbsp crushed ginger-garlic-green chili

1 lemon juice

2 sps Butter

Method

• Pre heat Oven @ 200* for 15 min
• Clean chicken and flatten the breast bash it little make marks with fork or knife
• Add crushed ginger-garlic-green chili.
• Add chili powder, turmeric powder, coriander powder, cumin powder and salt.
• Rub these Masalas and salt on chicken really well. 
• Add juice of a lemon, mix well and keep it for marinating 
• Once the chicken is marinated well, heat Oven
• Cook in grill mode @ 180- 200* for 20-30 min
• Half way smear 1 sp butter on each piece & cook

Cut the cooked chicken fillets to Bite size pieces enjoy with mayonaise dip

Namkeen Tukdi

My 100th Post & its an evening Snacks

My kiddo loves munching something crunchy so for him I made a batch of this Namkeen Tukdi & he loved it

My Baby he is just about to be 2 yrs Old, so I dont encourage fried food for him, but my kiddo just loves kurkure (crunchy) snacks, so tried to make it healthy by making snacks at home

Namkeen Tukdi....Spicy & kurkuri evening snacks recipe

Ingredients:

Maida: 1 cup

Besan(chickpea flour) 1 cup.

redchili powder 1-2 sp

jeera powder 1/2sp

Hot oil 4-5 tsp

(optional 1 sp ghee)

salt to taste

Oil for deep frying

Method

In a mixing bowl mix Maida ,Besan equal Quantities 

Add salt, redchili powder & jeera powder 

Then add Hot oil 4-5 tsp, mix ( optional 1 sp ghee) 

now add little by little water & make a hard dough 

Then roll it out to make thin chapati & prick holes with fork.....

Cut to desired shapes. I have made them rectangular

Deep fry in oil till it slightly changes colour, remove on absorbent

Kurkuri snacks ready.

Jinga KaliMirchi (Pepper Prawns in creamy gravy)

Jinga Kalimirchi

Pepper Prawns in Creamy gravy, Side dish for Roti or Rice

This creamy & tangy gravy goes well with Flat breads or Biryani(Rice Dishes)

Try this simple yet Tasty Jinga Kalimirchi Recipe

Ingredients:

For the MARINADE

Prawns: ½ kg

Lemon juice : 1sp

Black pepper powder: 1sp

For gravy

Tomato : 2(puree)

Onions: 2 sliced

Oil: 1sp to fry Onion

Cashewnuts: 6-8 soaked

Curd: ½ cup

For Tempering:

Oil: 2sps

Cloves: 4-5

Cinamon: ½ inch

Black pepper crushed: 2 sps

Onion:1 chopped

Ginger garlic paste: 2sps

Chili powder: 1 sp

Garnishing: Pepper powder

Method

Clean the prawns after deshelling it & devein

Marinate the prawns with lemon juice black pepper & salt

Leave it for 10 min

For the Gravy:

1^st Fry the Sliced Onions(mentioned under gravy) with 1 sp Oil till brown

Cool it & add soaked cashew, curd & blend to a fine paste

Keep this paste aside

Make tomato puree(Blend tomatoes in Blender)

Take a deep Dish(Kadai) & heat add Oil

Add all Ingredients under Tempering 1^st cloves, cinnamon

Then pepper & Onions chopped & fry then add ginger garlic paste

Then Add Tomato puree & cook 2-3 min, add Redchili powder

Add the marinated prawns & cook 2 min adjust little salt

Lastly add Onion & cahew paste & mix well cook for 5 min

Mix all together, JINGA KALIMIRCHI READY

Serve in a plate & sprinkle Crushed Black pepper for garnishing