Ginger cookies(Egg less)

Ingredients:

1 & ¾ Cups All purpose flour (Maida)

1 tbsp Dry ginger powder (sonth or saunth)

¼ tspn Freshly grated Nutmeg

½ tspn Baking soda

¼ tspn Salt

½ cup Oil

⅓ cup Caramel/Molasses.

¾ cup Sugar

3 tbsp Milk.

1 tbsp Sugar for sprinkling.

Method:

Preheat the oven to180 degrees C for at least 10 minutes.
Line a baking sheet with parchment paper or butter paper. Alternately lightly grease it with butter or oil.
In a big bowl,take all purpose flour, ginger powder, grated nutmeg, baking soda and salt.Mix well, so everything is incorporated well.
In another bowl take oil, caramel/ molasses, sugar and milk. Whisk it well.
Add dry flour mixture into wet mixture.
Stir with spatula, it should be firm dough.
Take one tablespoon of dough, make smooth ball and flatten it slightly.
Arrange them on cookie tray few inches apart, as they will spread while baking.
Sprinkle a pinch of sugar on top of each cookie.
Bake in preheated oven for 12-14 minutes.
Let the cookies cool down for 5 minutes into the pan.
Then transfer it to a cooling rack to cool down completely.
Once cooled store in airtight jar,serve as required.
Happy Cooking!!!
Sameera

 

Bhendi Bhaji.(Malwani style)

Bhendi or okra can be made in many different ways,today I am sharing a very simple recipe made with minimum spices in malvani style.For us malvani’s coconut is a must in every dish also as bhendi has a slimy texture amchur or lime juice is used while cooking it,here we will use Kokum for the same.

Ingredients :

250 gms Bhendi/Okra cleaned,dried and chopped finely.

2 Green chilies chopped into 4 peices.

1 big Onion chopped.

2 tbsp Grated Coconut.

1 tbsp Oil.

1/2 tsp Mustard seeds.

1tsp Sesame seeds.

1/8 tsp Asafoetida.

1/8 Turmeric Powder.

4 Kokum.

Salt to taste.

Method : 

Wash and pat dry bhendi,cut stem and slice thinly.Keep aside.

In a pan heat oil,add mustard seeds,sesame seeds,asafoetida,chopped onions and green chillies.saute for a minute,add sliced bhendi, salt and turmeric powder,mix well.Add Kokum and saute well.Cover and cook for 4 to 5 minutes.Don’t at all add water as bhendi will become sticky.

Add grated coconut and mix well.

Remove in serving bowl and serve with chapati or bhakri.

Happy Cooking! ! ! 

Sameera .