Almond cookies with cardamom

Almond cookies and almond biscuits are prepared in different ways across various cultures and in various cuisines. It is a type of light colored cookie often topped with sliced almond in the United States. In China a form of almond cookie is the almond biscuit. In China, almond cookies are sometimes prepared

with almond flour

Ingredient :---------------

1. 1/2 cup ghee, softened but not melted(unsalted butter)
2. 10 tbsp powdered sugar
3. 3/4 cup almonds finelly chopped
4. 1/2 cup besan (fine chickpea flour)
5. 2 tbsp sooji (semolina)
6. 1/4 tsp green cardamom powder
7. 1/8 tsp salt.

How to do :---------

1. In a bowl, sift the almond meal,besan and semolina.Combine cardamom powder & salt with the sifted flour mix.Set aside.

2. In another medium bowl, tip in the softened ghee and powdered sugar and using a spatula, combine them until creamy.
3. Mix flour in parts to the ghee mix & combine gently to form a soft dough.The dough will be slightly sticky & loose.
4. Wrap the dough in a cling film and refrigerate for 15-20 minutes or until firm.
5. Line your cookie sheet with parchment paper.
6. Take out the refrigerated dough and knead it 3-4 times. Pinch equal portions of the dough. Roll each portion between your palms into a smooth ball with no cracks. Line the balls on the parchment paper

with atleast 2″ space between them.Press an almond at the centre of each ball.

7. Refrigerate again for 15 minutes. Meanwhile, preheat oven to 300F.
8. Bake on the middle rack for 18-22 minutes keeping a close eye, these cookies should remain white.Once you see the bottoms turning light brown, remove from oven and let cool for 5 minutes on the sheet itself. Transfer to a cooling rack to cool completely.
9. Store in an air tight container at room temperature for upto 3 weeks.

Black chana masala gravy

The Desi (meaning 'country' or 'local' in Hindi) is also known as Bengal gram or kala chana,Chickpeas are a source of zinc, folate and protein. Chickpeas are low in fat and most of this is polyun saturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety.

Pressure cooking the chickpeas:

. 1 cup dried black chana
. 3 cups water for pressure cooking the chana
. 1 tsp salt
Roasting the masala
. ¾ to 1 cup fresh grated coconut
. 1 inch cinnamon
. ½ tbsp fennel
. ½ tbsp cumin seeds
. 1 tbsp coriander seeds
. 1-2 dry red chilies (3 or 4 chilies would make the dish very spicy)
. 2-3 cloves
. 1 black cardamom
. 2-3 green cardamom

. 1 small piece of stone flower/dagad phool (optional)

other ingredients:
. 3 tbsp oil
. 1 small bay leaf
. ½ tsp mustard seeds
. 10-12 curry leaves
. 1 green chilli, slit
. 1 medium onion, chopped
. 1 medium tomato, chopped
. ¼ or ½ tsp turmeric powder
. a pinch of asafoetida
. ½ inch ginger + 2-3 garlic – crushed or made into a

paste in mortar-pestle
. 1.5 to 2 cups of the chickpea stock or water
salt as required
. some coriander leaves for garnishing

Instructions

. soak the chana/chickpeas overnight or for 8-9 hours.

. pressure cook the chanas, water and salt till they have completely cooked.
. drain the chanas and keep the stock aside.
in a frying pan, add all the whole spices mentioned under “roasting the masala” list, except coconut
. roast till the spices start emanating their aroma.
. then add the freshly grated coconut, roast till the coconut gets browned.
. keep on stirring so that the coconut does not get burned.
. once this mixture has cooled, grind in a chutney grinder with 1 cup water,grind to a smooth paste.
. heat oil in a pot or kadai, first splutter the mustard add the bayleaf
. then add onions and fry till they are softened and become translucent.
. add curry leaves, asafoetida and ginger-garlic paste.
. stir and fry till the raw aroma of ginger-garlic disappears, add chopped tomatoes.saute for 2-3 minutes, stirring in between.
. add the ground masala paste and stir, add the drained chanas and slit green chili.
stir and saute for 1-2 minutes.
. now add the stock or water, give a boil and then simmer for 5-6 minutes or more till the gravy thickens a bit.
. mash a few chanas with the sides of the spoon, this will help in thickening the gravy.
. check the seasoning and add more salt as per your taste.
. garnish chana masala with coriander leaves.
. serve chana masala hot with pooris, chapatis, bread or steamed rice accompanied with lemon & onion slices.

Black chana chat

You get this chat on the streets of mumbai, its all time favourite.

Ingredients:--------

Soaked chana:----------2cups( soaked and boiled)
potatoes:--------------1 cup.(boiled )
onion and tomato:------------------1cup(finely chopped)
orange juice:----------------2tbsp.
lemon juice:-----------------2tbsp.
coriander:----------------------1/2 cup.
red/green chilli:--------------1tbsp. (finely chopped).
oil:-------------------------1tbsp.
black salt as per taste.
papad (optional)
method:-----------------
Its very simple mix everything in a big bowl and serve with papad.

Mumbai veg sandwich

Mumbai grilled sandwich, is all abt the nice thing's this sandwich you wont get it in hotel's it will get just on the streets... and its yumm, but for this you need hand grill:)

Ingredents:-------------

• Sandwich bread:----------------8slice.
• onion:---------------------- 2(finely sliced)
• tomato's:---------------------2(finely sliced)
• capsicum:---------------------2(finely sliced)
• beetroot:----------------------2(finely sliced)
• butter:--------------------------100gm.

• for potato sabji:---------------

• potato's:---------------------3-4(boiled and mashed)
• grated ginger n garlic:------------2tbsp.
• turmeric:----------------1/2tsp.
• green chilli:-----------------2tsp.(finely chopped)
• jeera powder:-------------2tsp.
• chaat msala:-----------------2tsp.
• black salt to taste.
• oil :-----------------1tsp.

• Method:---------------

• For potato sabji:------------
• In a kadai add oil, then add ginger garlic, chilli, everything from the ingredient of sabji except chaat masala, and salt.
• satue for 5-6mins, in low flame, then add salt and chaat masala. keep aside to cool.
• after the potato get cool, mashes it properly.

• Method:--------

• On the bread add butter and layer of below veggies, and add mashed potato.
• sprinkle some black salt and cover it with another bread slice.
• Put it in hand grill, by applying the hand grill some butter.
• put it in low flame turn it after 3-4 mins and the same for another side.
• serve hot.

Banana smoothie with cinnamon and honey

Eating a hearty breakfast is known to help kick-start your metabolism, so why not give your body an extra boost by making this good-for-you smoothie part of your morning routine!!!!!

Ingredients:---------------

• 2 cups low-fat or nonfat plain yogurt
• 1 cup low-fat or nonfat milk
• 3 bananas
• 1/3 cup maple syrup
• 1 1/4 teaspoons ground cinnamon , plus more for garnish

Directions:------------

• Combine all ingredients in a blender and purée until smooth. Pour into glasses and sprinkle with additional cinnamon.

Read more: http://www.oprah.com/food/Banana-Cinnamon-Smoothies#ixzz2tDm1qRMY