FLOWER COOKIES / WHISK COOKIES / NUTELLA FILLED COOKIES

These cookies are indeed a treat for eyes specially for kids, it took this idea from some random share and filled nutella in the design cavity.

To make these cookies you don't need any special cookie cutter or any particular blocks, it's made with easily available whisk which these days mostly everyone have at home

Unlike chewy choco-chip cookies or choco filled cookies these cookies turns out to be crunchy and crispy if balls made in smaller size. 

So let's begin with these easy, crispy and crunchy cookies.

Serves: 12-13 cookies

INGREDIENTS 
1 cup all-purpose flour
1/2 cup butter (room temperature) 

1/2 cup sugar
1 tbsp milk
cocoa powder for printing
whisk for making design
1/4 cup Nutella for filling

METHOD
1. Mix sugar and softened butter. Beat well till it's pale in colour using hand beater or whisker.

2. Add flour mix well.

3. Once flour is well incorporated add 1 tbsp milk. If required add more to make smooth non-sticky dough.

4. Wrap the dough in cling film and keep in freezer for 10-15 minutes.

5. While dough is resting in freezer pre-heat oven at 160�C.

6. Take a small part of dough (around lemon size) and roll it.

7. Keep it on lined baking tray.

8. Take hand whisk dip in cocoa powder well, making sure it's coated well on all the wires of whisk.

9. Dust extra cocoa powder by banging it with very little hand (or the complete cocoa powder will shed off)

10. Dig in placed cookie.

11. Bake it in pre-heated oven at 160�C for 10 minutes. For extra crunch bake for 12-13 minutes.

12. Let all the cookies cool down completely.

13. Fill nutella in piping bag, using the smallest hole nozzle, fill nutella in maked flowers.

14. Your kids are just gonna love it!!

Pictorial:

1. Mix sugar and butter.

2. Beat well till pale in colour.

3. Add flour.

4. Beat well.

5. Add 1 tbsp milk.

6. Using hands make soft dough.

7. Wrap the dough in cling film.









8. Dig the whisk in cocoa powder.

9. Press the whisk in center of lemon sized cookie.









10. All done to go in oven.









11. After 10 minutes.

12. Crispy crunch cookies are done.















13. Closer look.












14. Fill the piping bag with nutella using small hole nozzle.

15. Fill in the center.

16. Cookies with filled nutella.
















17. Closer look!! Wanna Have one?

EGG-LESS BISCUIT PUDDING / BISCUIT CHOCOLATE PUDDING

Chocolate biscuit pudding is very easy and quick to make summer dessert. It's smooth and creamy, melt in mouth taste and texture makes it everyone's favorite. 

I have used very basic and easily available ingredients to make it super simple, especially for beginners.


INGREDIENTS 
500 ml milk
6 tbsp custard powder

3 tbsp cocoa powder
1/2 cup (200 ml) condensed milk
1/4 cup sugar
20-25 marie biscuits (may vary depending on the size of serving dish)

METHOD

In a bowl mix together custard powder and cocoa powder in about 1/2 room temperature milk. Whisk it well so that no lumps are formed (Below picture of this mix is not clear, please excuse).

In heavy bottomed pan, mix together milk and condensed milk.  Add sugar. Bring it to boil. Add mixed custard and cocoa powder slurry. For more darker colour you can add some dark chocolate cubes.

Whisk well and keep stirring on low flame to avoid burning. Once it's thick turn off the flame.

Take large serving dish, place biscuits on base, pour chocolate custard mix, place more biscuits on top and again pour chocolate mix. Repeat the process till you have space and chocolate mix.

Top with grated chocolate and keep in fridge to set for minimum 4-5 hours.

Serve chilled.

Pictorial:

1. Mix together custard powder, cocoa powder in about 1/2 cup room temperature milk.

2. Mix together milk and condensed milk in heavy bottomed pan. Add sugar. Bring it to boil.

3. Once its boiled add custard cocoa slurry.

4. Cook till its thick.

5. Layer biscuits in bottom.









6. Pour chocolate custard mix.









7. Another layer of biscuit.

8. Keep repeating and end with chocolate custard layer. Grate some chocolate on top.

9. Top with some white chocolate chips.

10. Slice and serve.

VEGETABLE JALFREZI / MIXED VEGETABLE / RESTAURANT STYLE MIXED VEGETABLE / MIX VEGETABLE / MIX VEG

This is the one recipe I wanted to upload long time back and tried many versions of vegetable jalfrezi but my kids never liked it. This time I tried my own version and took the gravy idea from my butter paneer recipe which my kids are great fan of. 

What else kids want, a mild sweet vegetable with creamy texture. My kids simply loved it....I am sure your kids will love it too. Do give it a try. You can even make this during get-together and it works wonder when guests are call upon.

Here I deep fried potato, beans and cauliflower and cooked peas and carrot in pressure cooker for 1 whistle. I don't like to deep fry carrot as it looses it colour and taste. If you wish you can deep fry but it takes little longer time to cook so deep fry it for little longer time.


INGREDIENTS
2 medium sized roughly chopped onion
4 medium sized roughly chopped tomatoes 
2-3 bay leaves (tej pata)
3-4 cloves (laung)
5-6 peppercorns (kali mirch) optional
6-7 garlic pods

1/2 inch finely chopped ginger 
9-10 cashews
2 tbsp butter
3/4 cup water  
1/2 tsp cumin seeds (jeera)
1/2 tsp honey or sugar
1 tsp coriander powder (dhaniya powder) 
1 tsp jeera powder
1 tsp turmeric powder
some crushed kasuri meethi
salt and red chili to taste
9-10 medium sized cauliflower florets 
2 medium sized carrots
1 large or 2 medium sized potatoes
1/2 cup paneer 
1/2 cup peas
9-10 beans 
2-3 tsp oil for saute
oil for frying

METHOD
1. Heat oil in kadai or wok, deep fry potatoes, keep aside.

2. Fry cauliflower and beans and keep aside.

3. For one whistle pressure cook carrot and peas. If not done give one more whistle.

4. After frying keep all the vegetables covered for sometime, this will soften the veggies.

5. In a pan, add chopped onions, tomatoes, bay leaves, cloves, peppercorns, garlic, ginger, cashews, butter and water. Let it simmer on medium to low heat till cashews are tender and soft and water is absorbed. 

6. Once water is completely absorbed and cashews are soft, turn off the flame and let it come down to room temperature.

7. Discard tej pata and blend it to smooth and soft gravy. Add some oil in pan, add cumin seeds, let it splutter, transfer puree, add coriander powder, jeera powder, turmeric powder and red chilli. Cook on low flame for 5-10 minutes.

8. Add all the vegetables.

9. Add honey or sugar. Mix well. 

10. Cook on low flame for 5 minutes or till masala is well incorporated in gravy.

11. Serve hot with chapati.

Pictorial:

1. Chop beans.

2. Carrots.
















3. Cauliflower.
















4. Deep fry potatoes.
















5. Cauliflower and beans. Keep them aside and cover.














6.  Boil carrot and peas using just little water and give 1-2 whistles on high to medium flame.
















7. After one whistle.  













8. In pan, add onion, tomato,tej pata, cashew, cloves, peppercorns, ginger, garlic and butter with water.















9. Cover and cook till cashews are soft and tender.

10. once water is completely absorbed and cashews are soft, blend into fine paste.

11. Add some oil in heavy bottomed pan, add jeera and let it splutter. Transfer puree in it, add turmeric, coriander powder,  red chilli powder and salt. Saute for 5-10 minutes on low flame.

 






12. Add all the veggies.

 






13. Mix well and add honey.

 14. Add some crushed kasuri meethi.














15. Add some freshly chopped coriander leaves.

 























16. Serve hot.