This weekend our jikoni had a new master chef tot! Our Kajal baked cookies and chef tot Arjun taught his Da to decorate these cookies. We had an absolute blast decorating and tasting all that sweetness.
2 cups white flour
1 cup butter soften
1 teaspoon baking soda
3/4 cup sugar
1 teaspoon baking powder
In a large bowl bit butter and sugar until light and fluffy. Add flour and baking soda,mixwell. Place dough into cookie press, and press out the cookies allowing at least an inch apart for spreading. Or drop batter by soonful on a greased baking tray. Bake in a preheated oven on 350 degrees for 8 to 10 minutes or until the edges are brown around ages. Remove from the oven and aloow to cool.
dry roast all the above ingredients on low heat, let cool and ground coarsely. Set aside.
For tempering
1 tablespoon oil
1 onion finely chopped
1 teaspoon garlic paste
1/2 teaspoon ginger paste
2 tomatoes grated
1/4 teaspoon turmeric powder
1teaspoon salt or to taste
hand full cilantro chopped
1 teaspoon kasuri methi
1/2 cup yogurt
Cut all the vegetables and set aside. Heat the oil in a skillet,add beans carrots and potato wedges and saute on medium heat for 2 to 3 minutes. Add couliflower florets and peas and mix well. Add turmeric powder and salt, give it a good mix ans saute for about 3 minutes. Turn the heat off,transfer in a bowl and set aside. In the same skilet saute bell peppers and onion for a minute and remove,mix with vegetable. Add 1 tablespoon of oil in the same skilet add pinch of cumin seeds,once the crackle add finely chopped onions soute until golden brown. Add ginger paste and garlic paste stir and add tomatoes,chili powder, salt mix well add little water. Mix, cook until oil oozes out. Add fried vegetables except onions and bell peppers. Cook for about 5 minutes on low heat add yogurt,ground masala, kasuri methi let simmer on low heat for 2 to 3 minutes. Turn the heat off and garnish with cilantro. Serve masale daar vegy shak with naan or paratha.
So Kajal and Akash took our grandson Arjun and Diya (my nephew Arpan and Neha’s daughter)to pick apples all the way to North Carolina. The kids had a blast picking apples for their Da. With plenty of apples to use up I decided to make the apple crumble. A comforting warm spicy, crunchy dessert served with custard or ice-cream. We really enjoyed devouring this piping hot from the oven and I share my recipe here so you can try making it too. Now that the evenings are getting colder, whats better than this warm bowl of yumminess by the fireside.
4 Granny Smith apples (peeled and cut into cubes)
3/4 cup white flour
1/2 cup brown sugar
6 tablespoons butter
1/4 cup oats
1/2 cup pecans chopped
1 teaspoon cinammon powder
1/2 teasoon baking powder
1/2 teaspoon salt
1 tablespoon fresh lemon juice
In a bowl, place apple cubes,sugar and lemon juice. Mix well and spread evenly into an even layer in to greased baking dish, set aside. In a bowl,combine flour, baking powder, oats, nuts,cinammon powder, saltand butter, mix until crumbly. Sprinkle the prepared crumble mixture evenly over the top of the filling. Place in the preheated oven to 350 degrees and bake for 35 to 40 minutes or until the topping is crisp and golden brown. Serve with a scoop of vanilla ice cream.
Simple Sunday lunch,air fried hasselback potato with cheesy jalapeño and vegy sandwich
1 large potato
1 tablespoon virgin olive oil
salt
black pupper.
cut the potato crosswise in about 1/8 th inch apart.Making sure not to cut all the way through.Place potato on a baking tray and drizzle olive oil or butter, salt and ground pepper. Place into preheated oven and bake until tender and crisp for about 40 minutes.
In a bowl, combine olive oil, basil, parsley and garlic set aside. Remove the potato from the oven drizzele the mixture and serve immedietly.
jikoni 