Ingredients:
   

1 cup unsalted Butter
2 cups Sugar
2 tsp Cardamom Powder (Elaichi)
4 Eggs
2 cups Fine Wheat Flour (Maida)
1 tsp Salt

How to make cardamom cookies:
In a bowl, beat the butter, sugar and cardomom powder fro 3 minutes.
Then with the beater going add the eggs one at a time.
When the mixture gets light take it out in a bowl and add the flour and salt with a light hand.
When a soft dough gets prepared with the help of a spoon drop them on a nonstick cookie sheet.
Place them 1/2" apart.
Bake these cookies in a preheated oven at 325 F for 10 - 11 minutes or till the cookies have a golden color.
Repeat the baking procedure for the remaining dough.

Ingredients:
   

2/3 cup Sugar
1 cup softened Butter
2 tsp Vanilla Essence
1 tsp grated Lemon Peel
1 Egg Yolk
2 1/4 cup Fine Wheat Flour (Maida)
1 1/2 cup grounded Hazelnuts
1/2 cup Jam

How to make hazelnut cookie recipe:
Preheat the oven at 325 degrees.
In a bowl mix sugar and butter.
Beat the mixture till soft and fluffy.
Add vanilla essence, lemon peel and egg yolk.
Mix well.
Add the flour and the hazelnuts.
Make a soft dough.
Make 1 1/4 size balls out of the dough.
Take a ungreased cookies sheet and place the balls on it 2 inches apart.
Press the cookies in the center with the thumb.
Bake the cookiesat 325 degrees for 10 to 15 minutes or until light golden brown around edges.
Let them cool.
When completely cool fill the cavity of each cookie with ½ teaspoon jam.

Here’s a delicious, tempting shake recipe with almonds and kesar. Learn how to make kesar badam shake.

 

Ingredients:
   

2 glass milk (doodh)
10 almond (badam)
2-3 saffron leaves (kesar)
2 green cardamom (choti elaichi)
4 tsp sugar
ice as required

How to make kesar badam shake :
Soak badam for 6-7 hours.
Dip kesar in warm milk.
Now blend badam, kesar, sugar and milk in a mixer.
Grind elaichi to a fine powder.
Pour it in the glass along with some crushed ice.
Serve it chilled.

Ingredients:
   

3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)

How to make jeera lassi:
Place the curd, cream, lemon juice, ice water and salt in a blender.
Process for 2 minutes.
Add ice cubes and blend for another minute.
Add all but few pinches of cumin powder and process for 5 seconds.
Pour into chilled glasses, sprinkle remaining cumin, serve immediately

Nutmeg? Oh hell no

tasty tatsy

Nutmeg? Oh hell no

use coconut powder instead

125 to 150 gms chinese noodles
1 medium carrot/gajar, julienned
2-3 medium spring onions/hara pyaaz, finely chopped
8-10 french beans, thinly sliced diagonally or finely chopped
1 small to medium capsicum/green bell pepper, julienned or finely chopped
2-3 garlic cloves/lahsun, finely chopped
½ inch ginger/adrak, finely chopped
1 to 2 tsp soy sauce or as required
1 tsp finely chopped celery or 1 tsp chopped coriander (both of them have different flavors. celery will give a more chinese flavor and coriander will give an indianised taste)
2 tbsp oil
salt and freshly powdered black pepper as required
how to make the recipe:
first heat enough water in a pan with salt and few drops of oil.
when the water comes to a boil, add the noodles.
stir and allow to cook the noodles till they are just cooked or al dente.
whilst the noodles are cooking, prepare the veggies.
once the noodles are cooked well, drain them in a colander or sieve.
then rinse the noodles in fresh water by placing the colander or sieve under fresh tap water.
drain & keep aside.
heat oil in a wok or pan.
first add the garlic and ginger and stir fry on medium flame for some seconds.
increase the flame to high & add the chopped spring onions.
keep on stirring continuously and stir fry the onions till they become translucent.
add the veggies - carrots, capsicum and french beans.
continue to toss & stir fry on a high flame till the veggies are almost cooked.
use a pan with handles as its better to lift it while tossing.
you can also decrease the flame if the heat becomes too much too handle and then stir fry the veggies on a medium flame.
some crunch should be there in the vegetables, so don't cook the vegetables till they become completely soft.
add the soy sauce, celery, salt and pepper. stir and then add the noodles.
keep on tossing and stirring till the veggies are mixed well with the noodles for minute or two. switch off the fire.
check the taste and add more salt, black pepper or soy sauce if required.
serve the veg noodles steaming hot as it is or with some black bean sauce or tomato sauce.
you can also serve the noodles with veg manchurian or veg balls in hot garlic sauce.

1 cup whole black gram/whole urad dal
½ cup kidney beans/rajma
4 cups water
1 tsp cumin or ½ tsp cumin powder
½ tsp red chili powder/lal mirch powder
½ tsp turmeric powder/haldi
1 medium size onion, chopped
2 medium size tomatoes, chopped
1 inch ginger/adrak, finely chopped
4-5 garlic/lahsun, finely chopped
1 tsp punjabi garam masala
2 to 3 tbsp butter or ghee or oil
2 to 3 tbsp full fat cream (optional)
salt as required
few coriander leaves for garnishing (optional)
how to make the recipe:
Soak the both the rajma and urad dal overnight if you are making this in the morning.
If you are making dal makhani in the evening, then soak the dals in the morning.
In a pressure cooker, add all the ingredients including the dals/lentils and white butter.
Add water. Pressure cook for some 12-15 whistles.
Open and check if the lentils are cooked.
You should be able to mash the both the urad dal and rajma with spoon if they are cooked completely.
If they are not cooked thoroughly, then pressure cook for 2-3 whistles more.
Add water if required.
Now again open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes or more till you get a smooth and creamy consistency and texture.
If you wish to add cream, you can add cream now and let the dal makhani simmer for 5 or 10 minutes more.
If you like then you can Garnish Dal Makhani with coriander-cilantro leaves (optional).
Serve dal makhani hot with hot rotis, naan, or jeera rice.

cant cook so this might help