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.
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.
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.
