These are some pics of butter cookies made by my chithi (mom's younger sister). They were dead yummy and crisp !!! Finished the whole batch in 2 days :)
I got too many ripe lemons from my garden. To use them I thought of a pickle recipe. The inspiration for this recipe comes from two people. My grand pa - actually gave the base recipe. My roommate - likes this a lot. The shelf life of this pickle is about 2-3 weeks when kept in a warm place. I've sent this recipe to House of Annie's Grow Your Own blogging event !!! It is an event featuring recipes made using home grown ingredients :) And here it is : Grow Your Own roundup #38 - Thanks a lot, Nathan. Ingredients: Lemon - 10 (small size) Ginger - 5 one inch pieces (Skin peeled) Green chillies - 10 Salt - 10 tsp For thadka: Red chilli flakes - 2 tbsp Red chilli powder - 2 tsp Mustard oil - 7-10 tbsp Mustard seeds - 1 tbsp Urad dhal - 1/2 tsp Fenugreek powder - 1 tsp Method: Wash the lemons, ginger pieces and chillies. Allow them to dry completely. These and 1 1/2 tsp of salt should be arranged in layers in a sterilized dry glass jar. I used a tall and narro...
Ingredients: Serves 1 Shredded carrot , radish & beetroot - an equal amount of each , giving 200 gms Yogurt - 4 tbsp Salt - a pinch Pepper powder - a pinch Chopped Coriander and mint leaves - 2 tbsp Thinly sliced green chilli - 1/2 tsp Urad dhal & Mustard seeds - 1 tsp lemon juice - 1 tsp Coconut oil - 1 tsp Method: Combine the all the ingredients except yogurt, coconut oil, urad dhal & mustard seeds in a salad bowl. Refrigerate for 2 hrs.Mix in the yogurt to it. Heat a skillet and add the coconut oil. Saute the urad dhal & mustard seeds and pour over the salad. Mix well and have a refreshing cool salad.
Ingredients: Serves 1 For the filling: Shredded cabbage - 100 g Pepper and salt as required Heat a pan, stir fry cabbage, salt and pepper until cabbage begins to soften - in high flame so that water from the cabbage does not stay. Keep aside. For the toast: Wheat bread slices- 3 Cheese cut into little bits - 3 tbsp Heat a skillet and toast the bread. Add the filling on top of each bread. Sprinkle the cheese bits. Now, bake the slices in an oven until the cheese begins to melt. Serve hot with tomato sauce. This can also be made into a sandwich.
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