PEANUT BUTTER COOKIES

Creamy Peanut Butter 1 cup

All purpose flour - 1 1/2 cup

Sugar - 1 cup

Baking soda - 1/2 tsp

Salt - 1/2 tsp

Butter - 6 tsp

Vanilla essence - 1 tsp

2 eggs

Preheat oven to 350 degrees.

Sift together flour, salt and baking soda, and set aside.

In the bowl, beat together butter and sugar until light and fluffy. Add eggs and vanilla, and beat until well combined.

Add peanut butter, and beat until smooth.

Add flour mixture, mix until combined.

Prepare small balls out of the dough and place on cookie sheet with 2″ apart.

Take a baking tray and line with aluminum foil.

Bake for about 12 minutes till the edges are slightly toasted or till done.

To give extra flavour for the cookies drizzle some hot chocolate or caramel on the cookies.

Repeat the same process with the remaining dough.

Store in airtight container.

DELICIOUS COCONUT CAKE

Ingredients :

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:

1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Directions :

Preheat the oven to 350 degrees F. Grease 9-inch round cake pan, then line them parchment paper. Grease again and dust lightly with flour.

In the bowl cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.

Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing.

Add the vanilla and almond extracts and mix well.

The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.

With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients.

Mix until just combined. Fold in the 4 ounces of coconut with a spatula.

Pour the batter evenly into the pan and smooth the top with a knife.

Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean.

Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl combine the cream cheese, butter, vanilla and almond extract on low speed.

Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place cake on a flat serving plate, top side down, and spread with frosting.

To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.

Delicious coconut cake is ready Serve at room temperature.

PANEER PEAS MASALA CURRY

INGREDIENTS :

Fried paneer cubes - 10
Green peas frozen or cooked 1/2 cup
1 medium size onion thinly chopped
Tomatoes -2 (grind in to puree with green chillis)
Zeera - 1tsp
Ginger garlic paste - 1 tsp
Green chili - 3 thinly chopped
Cashews - 10 blend it to paste
Poppy seeds - 2 tsp - blend it to paste
Coriander powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Heavy cream 1/2 cup or milk
1/2 cup khoya - 2 tsp (optional)
chopped coriander
salt per taste
oil - 3 tsp

PREPARATION METHOD :

Heat oil in a medium size bowl, add zeera,ginger garlic paste and thinly sliced onion to the oil.



Once onions are cooked well, add grind tomato puree, cashew nuts paste and poppy seeds paste.



Once all the purees are cooked well add khoya, coriander powder, chili powder, turmeric powder, garam masala and salt.



Add heavy cream to the above mixture and let it cook for 5 minutes.



Add fried paneer and cooked green peas to the gravy, let the gravy cook for 10 more minutes and switch off the stove.

Garnish with corainder.



Delicious paneer peas curry is ready serve it with chapati or rice.

SPICY KEEMA CURRY

INGREDIENTS :

1 LB ground goat or lamb keema

1 Medium Size onion thinly chopped

1 medium size tomato thinly sliced

1 tsp Zeera

3 Green Chillies thinly chopped

3 cloves

3 cinnamon sticks

3 cardamons

2 red chillies

1 garlic

1 tsp ginger garlic paste

1/2 tsp Turmeric powder

2 tsp Chili powder

1 tsp coriander powder

2 tsp keema curry powder

2 tsp chopped coriander

2 tsp chopped mint

4 tsp oil

Salt

PREPARATION METHOD :

1) Wash keema properly and drain in a colander.

2) Marinate keema with, turmeric powder, chili powder, ginger garlic paste and salt.

3) Take a pressure cooker and keep it on medium heat, now add keema to the cooker, keep the lid and vessel, wait until 4 vessels and switch off the stove.

Once keema is cooked mix it with spatula.

In the meanwhile take a medium size pan, heat on medium heat, add 4 tsp oil to the pan.

Once oil is hot, add zeera, red chili, chopped green chili, garlic pod, cinnamon, cardamon and cloves.

Add thinly sliced onions, let the onions cook well, add thinly sliced tomatoes and let them cook well add chopped mint and coriander.

Add cooked keema to the onion mixture, according to the taste add, little turmeric powder, chili powder, coriander powder, salt and optional add keema curry masala.

Let it cook for 5-10 minutes and switch off the stove.

This curry can be served with chapati or rice.