Cashew Biscuits

 Ingredients:

• All purpose floor 2 cup
• Butter (room temperature) 1 cup.
• Cashew coarsed 1 cup
• Sugar 1/¼ cup
• Custard powder 1 cup
• Pine screw water 1 teaspoon
• Salt 1 pinch
• Baking powder 2 tsp
• Milk 2 tablespoon

Method:

• Mix butter and sugar well.
• Add pine screw water and mix well.
• Mix all purpose floor, salt, baking powder and sieve the mixed floor.
• Add this mixed floor, coarsed cashews to the butter and sugar and mix properly. It will become powdery mixture.
• Add milk to bind it like dough.
•  Dust some all purpose floor on a clean table and Flatten the mixture on it and make square bars with the help of two spatulas or 2 cutting boards.
• Put these square shaped bars  into the fridge for 10-15 minutes.
• Cut these bars about 5 cms into biscuit shapes pieces.
• Bake them in a oven with the temperature of 300⁰f untill the biscuits baked properly.
• Bring out from the oven and let the biscuits cool down.
• Put the biscuits into the air tight jar.
• Enjoy these delicious biscuits with tea or coffee.

Dahi Wala Meat

For 4 people

Ingredients:

• Medium size Onion finely sliced 2.
• Ginger garlic paste 1 tbsp
• 600 gms lamb pieces on bones
• Red chillies powder 1 tsp
• Black pepper coarsed 1 tsp
• Black cardamom 2
• Green cardamom powder 1 tsp
• Fennel seed powder 1 tsp
• Cinnamon sticks 2-3
• Cloves 4-5
• Garam masala powder 2 tsp
  
  
  
  
• Salt as per taste
• 1 cup hung yogurt.
• Oil 2 big spoon.
• Few Jullien pieces of ginger for garnishing.

Method:

• Heat oil in a heavy wok on medium flame
• Saute whole spices for few seconds.
• Add sliced onion and saute till pulpy. Add Ginger garlic paste and saute for 1 minute.
• Add lamb pieces and salt.
• Mix well and cover it with the lid for 10-15 minutes.
• Turn the gas on slow mode and add whisked yogurt into the wok and continue mixing it properly.
• Add dry spices and mix well again
• Dont cover it and keep stirring it for next 5-10 minutes.
• Now cover the lid and let the lamb cook properly. Add some water if required.
• Garnish with chopped ginger.
• Serve with naan/paratha.

VEG.MANCHURIAN WITH GRAVY

Ingredients

For 4 persons

• Cauliflower finely chopped  1 cup
• Carrots grated  ½ cup
• Green onion finely chopped ½ cup + for garnishing
• Red capsicum ¼ cup
• Garlic finely Chopped 2 tbsp
• Ginger finely chopped 2 tsp
• Dark soya sauce 1 tbsp
• Salt to taste
• MSG 1 tsp (optional)
• Sweet chilli sauce  2 tbsp
• Green chilli sauce  1 tbsp
• Green chilli  2 chopped
• All purpose flour (maida) ½ cup
• Corn starch ¼ cup + 1 tbsp
• Black pepper powder 1 tsp
• Red chilli flakes ½ tsp
• Sufficient oil for frying
• Orange vinegar 1 tbsp

For Manchurian balls

• Mix all chopped vegetables, corn flour, all purpose flour, black pepper, half portion of chopped ginger and garlic, salt and mix well, adding water as required for thick consistency.
• Heat oil in wok and make round balls with the hand and fry them in small batches on medium to high heat.

For Sauce

• Heat some oil in wok on high heat.
• Add remaining ginger and garlic and saute for a while
• Add green onion and green chilly and saute for another 8-10 seconds.
• Add 3 cups of water
• Add all the sauces and let the mixture to boil.
• Dissolve corn starch in ½ cup of water and add to mixture.
• When it thickens, lower the heat and add manchurian balls in gravy.
• Add orange vinegar. Mix well and turn off the heat.
• Garnish with green onion and serve hot with steamed or fried rice.