jennicooks

Moong dal dosa Ingredients: Moong dal: 1 cup Red chilli: 2 Garlic: 1 clove Fennel seed: 1 teaspoon Tomato: small piece Salt: as required Oil: as needed Preparation Soak the moong dal in water for two hours. Grind the batter. Drain the water and grind the dal with garlic, red chili, fennel seeds, tomato, and salt. Add water to achieve a smooth batter. The consistency should be neither too thick nor too thin. Fermentation is not required. Allow it to rest for 15 minutes. Prepare the dosa. Heat a cast iron or any dosa pan, add a few drops of oil, and rub the pan with an onion slice or tissue paper. Pour a ladle of batter and spread it in a circular motion to form a thin dosa. (Dosa tawa should be medium heat). Drizzle a few drops of oil or ghee. Cook until the top is golden and crisp. If desired, add toppings such as onion, coriander leaves, and curry leaves. Serve with coconut and tomato chutney.

Dates cake is a moist soft healthy cake.  Dates Cake Recipe Ingredients: 1 cup dates (pitted) 3/4 cup milk (or water) 1 egg 1/4 cup yogurt 1 cup all-purpose flour 1/4 teaspoon baking soda 1 teaspoon baking powder 1/2 cup brown sugar 1/3 cup oil 1 teaspoon vanilla extract 1/2 cup walnuts (optional) Instructions: Prepare the Dates: Remove seeds from dates. Soak them in milk (or water) for 30 minutes. Adjust sugar in the recipe based on the sweetness of the dates. Blend the soaked dates until smooth. Combine Wet Ingredients: In a large bowl, whisk the egg until the color lightens. Add oil, yogurt, brown sugar, the blended dates, and vanilla extract. Mix well. Sift Dry Ingredients: In a separate bowl, sieve together the all-purpose flour, baking soda, baking powder, and a pinch of salt. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Mix using a cut-and-fold method until just combined. Avoid overmixing. Bake the Cake: Pour the batter into...

  Ingredients All-purpose flour - 1 cup Baking powder - 1/4 teaspoon Salt - 2 pinches Butter room temperature - 1/2 cup (1 strick) sugar - 1/4 cup vanilla extract - 1/2 teaspoon,,  Any Jam - 1/4 cup (I used pineapple jam) Preparation Preheat the oven to 350-degree fahrenheit In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric beater, beat the butter and sugar on medium speed until fluffy and pale, about 3 minutes. Add the vanilla extract and beat on medium speed until combined. Turn off the mixer and scrape down the bowl with a spatula. Add half of the flour mixture and mix on low speed just until blender Add the rest of the flour mixture and mix just until blended. Scrape down the bowl. Scoop up a rounded tablespoonful of dough, then use your finger to push the dough onto the prepared cookie sheet. Dip your thumb in a little flour and use it to make a dent in each ball of dough Spoon a small amount of jam into each dent. Bak...

Paneer butter masala is a rich creamy Indian dish. paneer is an Indian cottage cheese. cooked in rich creamy tomato-based gravy, suitable with naan, chapatti, rotti, ghee rice.   Ingredients For the gravy Paneer - 250 gram Onion - 2 medium sized Tomato - 2 medium sized (1 cup) Ginger garlic paste - 1 teaspoon Cumin seeds - 1 teaspoon Cinnamon - 1/2 inch Cardamon - 2  Cloves - 3 Chilli powder - 1 teaspoon Butter - 3 tablespoon cashew -10 salt  Garam masala - 1/4 teaspoon For the garnishing Fresh cream - 2 tablespoon Kasthuri methi( dried fenugreek leaves) - 1 tablespoon Finely chopped coriander leaves. For the paneer Butter - 1 tablespoon Garam masala - 1 teaspoon Paneer cubes - 250 gram For the masala paste Onion 2 medium sized - 2 Tomato 2 - 250 gram Cashew -10 (soaked for 15 minutes) Preparation Marinate the paneer with garam masala. preparing for the masala paste Soak the cashew for 15 minutes. Heat butter in a pan over medium heat. Add chopped onions and sauté ...