Wednesday, 21 December 2016

Shahi Paan Butter Cookies

Shahi paan butter cookies, this name might appear to you little strange or something new. Yes this might be, but recipe is quiet easy and taste is sweet and refreshing. I used here shahi paan syrup which is easily available in all departmental store. Recently I have bought this shahi paan syrup from my area departmental store.
I did topping with sugar coated fennel seeds which gave a very attractive look to these cookies and small kids are tempted to these cookies seeing colored fennel seeds.
I used here one drop of pink food color which gave it a prominent colour and this is optional and depends upon your choice.
You can do topping with granulated sugar or simple fennel seeds if you don't have sugar coated fennel seed.
You can make these cookies in advance if you plans something for party or get-together on weekends. You can store it's dough also in freeze for upto one month.


  1. All purpose flour: 150 gram
  2. Butter: 70 to 80 gram
  3. Powder sugar: 70 gram
  4. Pan syrup: 2 tsp
  5. Baking powder: 1 pinch
  6. Small cardamom: 2 to 3
  7. Pink food color: 1 drop (Optional)
  8. Sugar coated coloured fennel seeds: few pieces(optional)

Method of Preparation:

  1. Take a deep bowl. Put butter and sugar in this bowl and beat it until it forms a creamy texture. It takes 2 to 3 minutes to form s creamy texture.
  2. Now add pan syrup and food color and again beat it.
  3. Now take Cardamon and make powder of this
  4. Now add all purpose flour, Cardamon powder and baking powder into the bowl and mix well with spatula. Make a soft dough.
  5. Divide whole dough into small pieces of lemon size. Make round shape of this small piece and use cookies cutter and give a shape of your choice. Repeat same process with all small piece of dough.
  6. Put sugar coated color fennel seeds on the top of every cookies.
  7. Put all cookies into a air tight container and keep in freeze for atleast one hour.
  8. Preheat the oven at 200 degree centigrade for 10 minutes.
  9. Meanwhile take a baking sheet and line up with parchment paper.
  10. Place all cookies on the baking sheet keeping sufficient distance between two cookies.
  11. Bake it at 180 degree centigrade for 10 minutes or when it starts turning brown.
  12. Switch off the oven and keep  baking tray inside the oven  for  3 to 4 minutes then transfer it to cooling rack. 
  13. When it is completely cooled off, store it in air tight container. It can last upto one month.

  1. If you don't want to use cookies cutter then can make log of dough and cut into disc size too. It's totally up to your choice.
  2. Baking time depends upon no. of cookies, size of cookies and type of your oven. So knowing your oven before baking is essential

Sunday, 4 December 2016

Mirch Masala Kadhi

Mirch Kadhi is dish I prepared recently using long green chilli. I don't know whether this recipe is cooked by others or not. Actually I generally cook Mirch Malaii using long green chilli and when ever I see this in market I can't resist myself to buy it. Mirch Malaii is my favourite dish and often I cook it in day to day meal and sometimes in party too.

One day I got an idea that I should try this green chilli in kadhi pakora and use  this chilli in place of pakora. So I tried it. Basically it is a fusion of mirch malaii and kadhi pakora.

Recipe is simple as we generally cook kadhi home but using mirch in kadhi is little time taking as we stuff this long mirch with filling then dip in kadhi.

This recipe is bit spicy but tasty and I made it little more spicy as I love spicy food but you can adjust spice and chillies as per your taste.

You can serve this recipe in party too and I am sure it would be a new dish for your guests.

Cooking this recipe can be divided into three steps.
1. Prepare long green chilli stuffing
2. Prepare Kadhi
3. Serving and tempering

Here is the recipe.

Ingredients : Chilli Stuffing ( Serving for 2)

  1. Green long Chilli: 3 to 4 nos.
  2. Fennel seeds: 1 tsp
  3. Cumin seeds: 1 tsp
  4. Fengruek seeds: 1 tsp
  5. Ajwain seeds: 1 tsp
  6. Black Pepper: 7 to 8 nos.
  7. Red Chilli powder: 1 tsp
  8. Chilli flakes: 1 tsp(Optional)
  9. Chat Masala: 1 tsp
  10. Garam Masala: 1 tsp
  11. Coriander powder: 1 tsp
  12. Turmeric powder: 1 tsp
  13. Salt: As per taste
  14. Garlic: 4 to 5 pods
  15. Onion: 1 medium sized
  16. Small green chilli: 2 nos.
  17. Oil : for sauting and frying chilli stuffed

Method of Preparation: Chilli Stuffing

1. Take a pan. Heat it on medium flame. Put fennel seeds, cumin seeds, fengruek seeds, ajwain seeds and black Pepper and roast it for 2 minutes.

2.  When roasting aroma starts coming, turn off gas and transfer it to mixer grinder.
3.  Add Chat masala, Garam Masala, coriander powder, red chilli flakes, red chilli powder. Turmeric powder and grind it into a fine powder.

4.  Now take pan. Heat it on medium flame. Put oil and heat it. Add fined chopped onion garlic and small green chilli. Saute it for two minutes.
5.  Add one pinch of salt. Thus will cook the onion fast and give a good flavour to food.
6.  Add grinded fine spice powder and saute it for one minute.

7.  Add one fourth cup water and cover it and cook it on medium flame.

8.  When it is cooked and became dry then put gas off and keep it side for cool.
9.  Meanwhile take washed long green chilli and cut it into two parts.

10. With the help of knife and spoon deseed it. Remove all fiber also from inside with seeds.
11. Now fill each half part of chilli with prepared filling.

12. Now take a frying pan, put one spoon oil and fry each half stuffed Chilli. You can cover it also for 2 min to cook well. Doing this, chillies would get cooked.

13. Now stuffed chillies are ready

Ingredients for Kadhi:

  1. Curd: 1 cup
  2. Gram Flour: 1/4 cup
  3. Red Chilli powder: As per taste
  4. Coriander powder: 1 tsp
  5. Dry mango powder: 1 tsp
  6. Turmeric: 1 tsp
  7. Garlic: 2 pods
  8. Ginger: 1 small
  9. Black mustard Seeds:1 tsp+  some for tempering
  10. Fenugreek seeds: 1/2 tsp
  11. Cumin Seeds: 1 tsp + tempting
  12. Asafoetida(Heeng): 1 tsp
  13. Curry Leaves (Kadi patta): 4 - 5 nos.
  14. Water: 500 ml
  15. Oil: for cooking

Method of Preparation of Kadhi:

  1. Take one cup curd in a bowl. Add gram flour in the curd and whisk it either by hand blender or electric blender. Make sure that there is no lump of gram Flour. Add water and keep it side.
  2. Take a deep pan. Put 2 - 3 spoon oil in this and heat it. Put mustard seeds, cumin seeds, fenugreek seeds, asafoetida and curry leaves. Let it be sizzled in oil.
  3. Now add ginger garlic paste in.oil and saute it.
  4. Now put curd gram Flour mixture in oil and cook it on low flame.
  5. Now add coriander powder, dry mango powder, Red Chilli powder, turmeric powder and mix it.
  6. Cook it on low flame until thick and smooth consistency comes. It takes approx one hour for such consistency to come on low flame. 

7. When kadhi get ready, take it out in a serving bowl.
8. When you have to serve on dinning table, then dip all stuffed Chillies in to kadhi.

  1. Mustard seeds: 10 - 15 seeds
  2. Cumin seeds: 10 -15 seeds
  3. Asofetida: few pinch
  4. Dry Red Chilli: 1
  5. Coriander leaves: for garnish
  6. Oil: 2 spoon

  1. Take a frying pan or tempering spoon. Put oil in it and heat it.
  2. Add mustard seeds, cumin seeds, Dry Red Chilli and asafoetida and sizzle it.

3.  Now pour this over the Kadhi serving bowl. Garnish it with coriander leaves.
4.  Serve it with rice or chapati. It tastes well with Besan Paratha.

  1. Adjust spice according to your taste in stuffed Chillies.
  2. Don't over cook Chillies. 2 to 3 minutes is sufficient.
  3. Cooking kadhi on low flame untill it reaches a thick consistency gives a great taste and flavour. So cook it on low flame. It takes time but tastes superb. 
  4. When you have to serve on dinning table then you put stuffed Chillies into kadhi and then temper it. Don't put stuffed Chillies into kadhi before serving or too early. Doing this, make stuffed Chillies soggy.