Friday, June 23, 2017

shortbread cookie

Found this awesome recipe on Pinterest. I was looking to make shortbread for Father's Day. Super easy.


1/2 cup softened butter
2 cup all purpose flour
1/2 cup powdered sugar 

Whip softened butter and sugar together till fluffy about a minute and then add flour in small quantity and knead to form dough..

Make small balls of dough,  flatten and bake for 16-18 min at 350 degrees F. I did this and turned out perfect. If you wish to roll and cut cookies with cookie cutter, then use powdered sugar to avoid the dough sticking to rolling pin,  

this was first time I was making cookies, so I had difficulty rolling dough so I switched to making thumbprint cookies with chocolate chips.

This recipe is fabulous and cookies were loved by one and all!

Happy baking :) 

Saturday, April 22, 2017

bhindi (Okra) masala

Trying to be back to posting some new recipes...Do not get much time to write these days, but my plan is to write just the essential and leave out the story...for now, till i get myself to sit down regularly and pen some words...i miss my blog, and miss sharing....super easy recipe, hope you try...
Adapted from recipe on Sailu's blog, bhindi masala.

Also, with indian cooking I feel there is no exact measure of how much to use a particular all depends on your I am not going to go too detailed in that...

Bhindi (okra) cut lengthwise
onion cut lengthwise
green chilly finely chopped/ paste
ginger paste
spices: chilly powder, turmeric, cumin coriander powder (proportion 1:1:2), garam masala, kasoori methi (optional), salt

Saute onion, green chilly and ginger paste in oil till onion get translucent.
Add the bhindi and cook on medium/ low flame for 20 min. add salt. Keep stirring so that everything is evenly cooked.
once its semi cooked add chilly powder, turmeric and cumin coriander powder.
after another 15-20 min as its almost done, add garam masala and kasoori methi. Cook for couple minutes and then its done :)

my mom's tip for cooking okra is to let it cook on low flame for a long time, sometimes i have cooked it almost for an hour...take minimal oil initially, then as okra is getting cooked, add a couple teaspoons and stir, do this 2-3 times at least. (when I say stir, i mean flip, so that the pieces from bottom come up and vice versa) this ensures that bhindi is cooked thoroughly and evenly and there is no stickiness to it. another trick i use is, i cook till okra has shriveled to half its size..
Do not cover the pan when cooking okra..