LEMON COOKIES

   LEMON COOKIES

These are stunningly delicious and appealing to both adults and kids and couldn’t be easier, or quicker, to make. Its lemon flavor is unbelievably delicious!!

1 1/2 cups  white flour

1/2 cup custard powder

1 cup butter ( soften)

1/2 cup confectioner sugar

3  tablespoon lime zest

2 tablespoons lime juice

 

In  a bowl, Wisk  white flour and custard powder and set aside. Beat butter and sugar together until light and fluffy. Add lime juice and zest, add flour mix until combined. Divide into two and give it a cylindrical shape. Wrap in parchment paper and refrigerate dough for about 1 hour. Preheat oven to 350 F . Line baking tray with parchment paper, cut thin slices with sharp knife  and place them on prepared cooking tray. Bake for about 18 minutes or just until biscuit turns visibly light golden brown.

 

 

NOTE : can sift powdered sugar over the top of the cookies .

WAGHARELO BHAT

WAGHARELO BHAT

 
Wagharela bhat has got to be one of the most easiest and filling meal.  Waghar means to temper and bhat is rice in gujarati. Wagharela bhat therefore is rice tempered with spices.  In a lot of homes this dish is made from left over cooked rice but not so at the Vithlani home and our jikoni. If I fancy eating wagharela bhat, I use freshly boiled rice.  For the tempering I use the basic spices listed in the recipe below.  A delicious lightly spiced fried rice which can be eaten with a bowl of cooling fresh yoghurt.

 

 

2 cups plain cooked rice

1 teaspoon oil

1/2 teaspoon mustard seeds

pinch asafetida

1 teaspoon salt

1/4 teaspoon turmeric powder

3 green chilies chopped

1 small onion

hand full chopped  cilantro

1/2 teaspoon lemon juice

 

Heat the oil in a saucepan, add mustard seeds and asafetida. Once it crackles, add chopped onion’s and sauté for a minute. add cooked rice and all the masalas .Stir gently using spatula and sauté  for about 2 minutes over a low heat . Serve hot with yogurt.

MILK BARFI

MILK BARFI

  

 

2 cups panir (crumbled)

3/4 cup sugar

1/2 teaspoon cardamom powder

 

 

In a heavy bottomed pan combine fresh crumbled panir and sugar. sauté on a medium heat for about 15 minutes stirring continuously until the mixture thickens and leaves the sides of the pan. Add cardamom power mix well  and remove from the heat and pour the mixture on a greased tray and spread evenly with a spatula. Keep on the side to cool  for about 2 to 3 hours and cut into pieces. Keep this barfi refrigerated.

 

 

 

 

 

 

 

KADHI MASALA

KADHI MASALA

 

 

1/2  cup pigeon peas ( fresh bharazi)

1 cup amba hardar

2 small pieces  ginger

1/2 cup curry leaves

2  small pieces of  turmeric

10 green chilies

1 teaspoon salt

1 teaspoon cumin seed

 

 

Add all the above ingredients in the food processor and blend to make a smooth paste. Kadhi masala is ready.

 

KADHI

 

2 cups sour yogurt

2 tablespoon gram flour

3 cups water

pinch turmeric powder

2 teaspoons salt

cilantro finely chopped for  garnishing.

 

For the tempering

1 tablespoon ghee

1 small piece cinnamon

1 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds

1 dry red chili

1/2 teaspoon asafetida

few curry leaves.

 

Combine yogurt and gram flour and whisk until there are  no lumps. Add water, salt, pinch of turmeric powder and 2 tablespoons of kadhi masala and mix well, keep on the side.  Heat the ghee in a saucepan. Once heated, add cinnamon stick ,red dried chili, cumin seeds, curry leaves  fenugreek seeds and asafetida. When it starts to crackle, add prepared yogurt mixture and bring to boil stirring continuously. Keep on the low heat and let it simmer  for about 30 minutes, while stirring occasionally. Garnish with chopped cilantro and serve hot.

 

 

 

MUSHROOM FRITERS

MUSHROOM FRITERS

2 cups mushrooms

1/4 cup gram flour

2 tablespoons white flour

1 tablespoon rice flour

1 1/4 teaspoon salt

pinch turmeric powder

1/2 teaspoon garlic paste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon oregano

2 green chilies chopped

handful spinach finely  chopped  (optional)

water

 

Oil for deep frying

 

In a large bowl mix all flour ,  add water little at a time and prepare batter. Add  all the above ingredients  mix well,  add the mushroom slices and the chopped spinach mix all together and deep fry until they turn golden brown . Drain bhajyas on a paper towel.Transfer in a serving plate and serve garma garam bhajya with chatni ot your choice.