Linzer Cookies

This is an egg less recipe which I had it first time in my son's pre-school Holiday party,the class teacher made this one.I really impressed with the cookies since its an egg less and requested for the recipe and gave me the recipe,tried it after couple of days.It came out perfectly,Today is the first day of blogging marathon#11 and I will be blogging under eggless baking.
Linzer cookies are delicious cookies in which two cookies are sandwiched with a layer of jam or preserves and there will be a small window in the top layer of the cookie.The jam or preserve applied in the cookie will be visible through the window and the top of the cookie is dusted with powdered sugar.Traditionally for this cookie black currant preserves are used,but here I used the strawberry preserves.

Ingredients

Ingredient	Quantity
All purpose flour	1cup
Sugar	1/3cup
Butter	1/2cup
Almond powder	1/3cup
Corn Starch	1tbs
Salt	1/2tsp
Vanilla extract	1/2tsp
Baking powder	1/2tsp
Strawberry jam/preserves	1/3cup
Powdered sugar	for dusting

Method 


                        Powder the almonds with corn starch to a coarse powder.Mix in flour,salt and baking powder together.
Cream in the butter and sugar in a hand blender till it becomes frothy,add in the vanilla extract and mix it well.

Now slowly add the flour mixture(1/4cup at a time)and blend it well then the almond powder and mix it well to form a dough.

Divide the dough into two equal parts,wrap it individually in a cling wrap and keep it in the refrigerator for 30-60 minutes to get firm.

Roll out the dough into 1/8 inch thickness on a floured surface and with a cookie cutter cut into desired shape for the bottom part.For the top part cut out the center with a small cookie cutter of the same shape or different shape.

Arrange it on a lined baking tray and bake it in the oven for 8-12 minutes,at 350 degree F(it took 9 mins).Let it cool completely.

Meanwhile heat the jam or preserves in a pan on the stove or microwave oven and stir it till becomes dropping consistency.

Keep 1/2 tsp of it on the bottom layer of the cookie and cover it with the top layer cookie(with the window)layer.Arrange the cookies,on a plate sprinkle some powdered sugar.

Linzer cookies are ready.

Enjoy.......

• Use a sharp spatula to take the rolled dough to the baking tray,otherwise it will break.
• Make sure the almond is powdered coarsely.
• Sprinkle the powdered sugar first to the top layer then it can be arranged.
• While heating the jam in the MW,heat it in the high power for 2 minutes only. 
• Make sure to keep the bottom layer of the cookie upside down while keeping the jam,so that both sides will be even.

Also check out the bloggers in Blogging Marathon#11 here.

Linking this recipe to the following event happenings
Bake Fest#2 hosting by Sangee of Spicy Treats started by Vardhini's Kitchen.
Let's Cook It Series by Radika of Tickling Palates.
Only-Cookies and Cakes by Pari of Foodilecious.
Christmas Delicacy by Julie of ErivumPuliyumm.
Sumber http://www.naliniscooking.com

Sabudana/Sago/Javvarisi Vada

Our talented and wonderful blogger PJ of Seduce your tastebuds is expecting a baby next month and blogger friends wanted to do online baby shower for her.Baby shower is an important and a memorable event for all the expecting mothers.To celebrate this memorable event,our blogger buddies decided to cook a dish from her space.
When I was going through her space,found out lots of amazing vegetarian and vegan recipes.Today I wanted to make sabudana vada which has been in my to do list,since I bookmarked from her space.Coming to the recipe,I exactly followed her same recipe except I added onions and replaced the lemon juice with amchur powder.Now on to the recipe.....

Ingredients

Ingredient	Quantity
Sabudana/Javvarisi	1cup
Potato(boiled)	2nos.(medium size)
Roasted peanuts	1/2cup(coarsely powdered)
Onion	1no.(medium size)
Green chilly	5-6nos.
Coriander leaves(finely chopped)	2tbs
Turmeric powder	1/2tsp
Amchur powder	1/2tsp
Salt	to taste
Oil	for frying

Method

                   Soak the sabudana for at least 2-3 hours or overnight till it becomes soft and drain the excess water.Boil and mash the potatoes,roast the peanuts and powder it coarsely.
In a bowl put the the soaked sabudana,mashed potatoes,chopped onion,peanuts,green chillies,coriander leaves,salt,turmeric powder and amchur powder,mix it well.

Keep the oil in the medium flame,take a small lemon size ball and flat it in the palm to a small disc.Drop it in the oil.

Fry it till both the sides cooked.Drain it on a paper towel.

Serve it with ketchup and mint or coriander chutney.

Enjoy..........

Wishing you a safe delivery and enjoy the motherhood.Good luck dear......

Sumber http://www.naliniscooking.com

Channa Dhal stuffed Paratha

I always try different types of stuffed paratha for my son's lunch box and one such hit is channa dhal stuffed paratha.Channa dhal paratha is a simple and delicious parathas which is a good option for lunch box with pickle and yogurt.It has a unique flavor and taste which is a real feast for the taste buds.The recipe as follows...

Ingredients

For the Filling

Ingredient	Quantity
Channa dhal	1cup
Onion	1no.(medium size)
Ginger(finely chopped)	1tsp
Green chilly	4nos.
Turmeric powder	1/2tsp
Garam masala powder	1/2tsp
Coriander leaves(finely chopped)	1tbs
Salt	a pinch
Oil	2tsp

For the dough

Ingredient	Quantity
Wheat flour	11/2cups
All purpose flour	1/2cup
Salt	to taste
Water	approximately 1cup(to knead)
Oil	1+2tbs(to cook parathas)

Method

                          Mix the flours,salt,oil and add water,knead it to a soft and smooth dough with water.Keep it covered with a damp cloth for 1/2 hour.

Meanwhile prepare the filling by boiling the channa dhal in a pressure cooker for a whistle or a open pot till it is tender.Drain the water and coarsely grind it in a blender or mash it with a masher,keep aside.

Keep a pan in a medium flame and crackle the cumin seeds then add green chilles and ginger.Saute the onion till transparent with a pinch of salt.

Now add the salt,turmeric powder and garam masala powder,stir it then ground channa dhal,and give it a mix.Finally add the coriander leaves and turn off the stove.The filling is ready.

Divide the dough and the filling into equal portions,flatten the dough to a 3 inch disc and keep the stuffing in it.Gently pull the edges to the center,seal it and flatten it.Now on a floured surface, roll each flattened ball gently to a desired thickness.

Heat a griddle on a medium flame and cook the parathas both sides.

Serve it with pickle and yogurt.

Enjoy.....

• Ginger and garlic paste can be added for extra taste and flavor.
• A tsp of carom seeds can be mixed in the flour while making the dough which gives a nice aroma and aids digestion.
• Amchur powder can also be added for extra tangy taste.
• Dusting it with all purpose flour(maida) helps the rolling easy.

Sending this to LGSS-Stuffed Paratha event happenings in Vardhini's Kitchen.

Also sending Paneer Paratha to the event.

Sumber http://www.naliniscooking.com

Mint and Green peas Pulao

This yet another simple and flavorful pulao in my kitchen which is a one pot meal ideal for lunchbox and parties.I have lot of mint plants in my backyard and before the peak winter starts I wanted to use the leaves.Yesterday I made this pulao and here follows the flavorful recipe.........

Ingredients

Ingredient	Quantity
Basmathi rice	11/2cups
Onion(thinly sliced)	2nos.(medium size)
Ginger&garlic paste	11/2tsp
Green peas	1/2cup
Garam masala powder	1/2tsp
Lemon juice	11/2tsp
Cashews(broken)	2tbs
Salt	to taste
Oil+ghee	1tbs

To Grind

Ingredient	Quantity
Mint leaves	1cup
Green chilly	5-6nos.
Coconut(grated)	2tbs

To Season

Ingredient	Quantity
Cloves(lavangam)	3nos.
Cinnamom(pattai)	1 inch piece
Star anise	1no.
Bay leaf	1no.
Cardamom	1no.

Method

                               Soak the basmathi rice for 15 minutes and grind the mint leaves,green chillies and coconut to a fine paste.
Heat a pressure pan with oil and ghee,season it with the spices given "to season".Add the cashews and fry the onion till transparent,then ginger&garlic paste.
Now add the ground paste,garam masala powder,saute it for a minute till the raw smell goes off.
Add 13/4 cups of water and let it boil,once the water is boiled add the soaked rice and green peas,cook it for one whistle in a medium flame.Then keep it in the low flame for 5 minutes.Open it after the pressure subsides and finally add the lemon juice and fluff it with a fork gently.
Serve it with raitha,pickle or chips.

Enjoy.......

• Instead of using ginger&garlic paste it can be grind along with the mint leaves.
• Coconut milk and tomato can also be added for extra rich flavor and taste.
• Some times I add coriander leaves along with the mint leaves.

Sending this to Cooking With Seeds-Peas event happenings in Priyas Easy And Tasty Recipes and to the Royal Feast-Biriyani event by Reva of Karasaaram.

Also sending the Green Peas Kurma to Priya's event and Cauliflower and Peas Pulao
to both events.

Sumber http://www.naliniscooking.com

Poondu(Garlic) Podi/Powder

Poondu podi is a simple and easy to make spicy powder with red chillies and garlic which is a condiment for idly and dosa.I had this podi first time in my MIL's place and its my hubby's favorite and learned it from her.This podi is not only as an accompaniment for idly it can be used in the stir fry such as potato,raw banana and to make podi dosa.Since it is a spicy podi it needs to be topped with generous amount of sesame oil or ghee.

Ingredients

Ingredient	Quantity
Red chilly	12-15nos.
Channa dhal(kadalai paruppu)	2tbs
Garlic(big size)	8-10 cloves
Salt	to taste

Method
                       Dry roast the red chillies and channa dhal separately.Pound the garlic with the skin in a mortar and fry it till the color changes and let it cool down completely.

 In a blender first add the red chillies and powder it coarsely,then add in the channa dhal and grind it.Finally add the garlic,salt and pulse it.(not to grind continuously otherwise it becomes like chutney).

Serve it with Idly

Enjoy.....

• No need to peel the skin of the garlic and top it with generous amount of sesame oil.
• Sometimes I add curry leaves for extra flavor and taste.
• After grinding,if it is not dry, dry roast the powder in a pan which is on a low flame for couple of minutes.It will be powdery after cooling.
  

Sumber http://www.naliniscooking.com