Classic Spritz Cookies are an easy way to add a variety to a holiday treat. Spritz Cookies, also known as Swedish Butter Cookies or Pressed Butter Cookies, are a very popular Christmas cookie.

Here is a basic recipe for spritz cookies, with the help of a decent cookie press and a little bit of practice, you can whip up a large quantity of these treats for gift giving.

• 3 1/2 cups All-Purpose Flour
• 1 cup Granulated Sugar
• 1 1/2 cups or 2 sticks Butter softened,room temperature
• 1 tsp Baking powder
• 1 Egg,room temperature
• 2 tbsp Milk
• 1 tsp Clear Vanilla extract
• 1/2 tsp no-color Almond extract or
• 1/2 cup blanched Almonds-Pulse the almonds in a food processor until they turn into a coarse meal
• Food coloring-optional

• Preheat oven to 350ºF.
• In bowl,combine flour and baking powder.
• In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill.
• Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.Do not line the baking tray with parchment paper or foil.
• Bake 10-12 minutes or until edges are light golden brown. Cool for 3-5 minutes on cookie sheet on cooling rack. Remove from sheet and cool completely.
• Serve them plain or decorate it with colored sugar or sprinkles or dip in a melted chocolate!

Enjoy the sweet and buttery cookies:)

Idli is a name given to steamed cakes which are prepared by grinding split black gram and rice cream. It can be served as a snack or even main dish; in either way, it is easy to prepare and extremely healthy.

• 2 cup Idli rava (Cream of rice)
• 1 cup Urad Dal(Split Black Gram)
• 1 tsp Salt
• Water

• Rinse and soak the above ingredients in water for about 6 hours.Then grind urad dal split in a blender by adding little water.Remove in a bowl.
• Next grind the idli rava by squeezing out the water .Mix in both the grinded mixture, add salt and keep it aside to ferment for 12 hours.
• After fermentation if you find the batter too thick just add water for the desired consistency.
• To make the idlis,coat the idli plates with oil and spread the mixture over the entire mould.
• Heat 1-2 cups of water in the idli steamer vessel or pressure cooker and place the filled idli plates and cover with lid. Cook at medium-high heat for about 20 minutes.
• To check whether the idlis are done,prick a toothpick or fork. Once done remove the idlis.
• Serve hot it with sambar and coconut chutney.

A delightful and simple pulao made with shrimps,rice and few spices.Enjoy the easy recipe of shrimp pulao.

• 2 cups Shrimp/Prawns-washed and cleaned
• 1 1/2 cup Rice-washed and soaked
• 3 Onions- sliced
• 2 Tomatoes- sliced
• 1 tbsp Ginger and garlic paste or Garlic crushed
• Salt to taste
• Black pepper
• 1/2 tsp Turmeric powder
• 1/2 tsp Garam masala-3 Cardamon,5 Cloves,5 Cinnamon,Bay Leaves
• 1/2 cup Coriander and Mint leaves

• First heat 2-3 tbsp oil in a pan.To this add garam masala mixture and black pepper.Next add crushed ginger and garlic,turmeric powder, salt,coriander and mint leaves.
• Now add the onions and tomatoes and cook it ,but make sure you don’t overcook as will be adding rice.
• After the onion and tomatoes mixture gets cooked add shrimps or prawns and stir well.And then add the soaked rice.Now add water (1 cup of rice=1.5 cup of water)give a quick stir and cover the pan with lid and cook for 10 minutes.
• Garnish with coriander leaves.Serve with spicy red chilli shrimp masala. Steaming hot shrimp pulao is ready.

Note:To make garam masala powder-Dry roast cardamons,cinnamon,cloves and bay leaves .Allow to cool and grind all the ingredients in a mixer.

Kofta Curry is a Indian flavored lamb meatballs(kofta’s) cooked in a thick spicy gravy. This is one of the delicious curry of minced meat blended with spices and is easy to prepare.It makes a great meal when served with rice or chapati.

• 2 Onions medium size-chopped
• 2 cups Yogurt-beaten
• 1/2 cup Groundnut
• 1/2 cup Coconut powder or raw coconut chopped
• 1/2 cup Poppy seeds (khus khus)-optional
• Sesame seeds-optional
• 1 tbsp Ginger and Garlic Paste
• 1 tbsp Red chili powder
• 1/2 tbsp Turmeric Powder
• 1/2 tbsp Garam Masala powder
• Green chillies-finely chopped or Green chilli paste
• Salt to taste
• Oil
• Coriander and mint Leaves-finely chopped

• Prepare Kofta balls:
  
  • Follow the Kofta Recipe.
• Prepare the Gravy:
  
  • Dry roast ground nuts,coconut powder and sesame seeds one by one in a non stick pan at medium heat and then grind to a fine smooth paste and keep aside.Do remove the skin of groundnut before grinding.
  • Heat oil in a pan, add the chopped onions,saute for few minutes. Then add ginger and garlic paste fry until the raw smell is gone.Remove from heat and let cool. Then blend this mixture to a fine paste.
  • Heat a deep pan,add oil and add the brown onion paste,roasted blended paste, ginger and garlic paste, turmeric powder, red chilli powder,garam masala,green chilli and salt.Cook on low heat till the the oil oozes from all the masala paste.
  • Next add the beaten yogurt and cook on low heat.Cover the pan and cook for 10 minutes until the raw smell of mixture paste evaporates. Stir often to prevent burning,if required,add little water from time to time prevent the masala from burning.
  • You can add more water depending how thick you want the gravy.
  • Once this curry is hot and boiling, add the fried koftas,simmer for 2 more minutes. Garnish with coriander and mint leaves.
  • Serve hot with chapatis or rice.

Samosa is a deep fried spicy snack usually served with chutney and tea . They are a popular appetizer or snack.

You can store them in freezer for weeks.make them, freeze them so that they don’t get soggy or limp and take them out an hour before you need them to fry.

Filling inside the samosa.

• 1 lb Chicken Mince
• 1 Onion - finely chopped
• Salt to taste
• 1/2 tsp Ginger and Garlic paste
• 1 tsp Coriander powder
• 1/2 tsp Garam Masala powder
• 1 tsp Amchur powder
• 1 tsp Black pepper
• Green chili paste-depends on your spicy taste
• Coriander-finely chopped
• 1 tsp crushed Red chili flakes-optional
• Oil-for frying
• Samosa Pastry sheets
• Flour & Water mixture - for sealing

• First make filling-Heat oil in pan,add chicken mince,salt, crushed red chili,garam masala,coriander powder, turmeric powder, ginger and garlic paste.
• Cook on low heat, till mince gets tender and all water get dries.Take out in separate bowl and let it cool completely.
• When cooled,add chopped onion,chopped coriander and chopped chilies and toss well.
• Now mix flour and water to form a thick paste for sealing.
• Take a samosa sheet,and place it on plain surface and put the filling and wrap the samosa sheet.Brush flour paste around the top edge and seal shut.
• Once done keep them in freezer to get firm.
• Heat oil in a frying pan and deep fry the samosa.
• Enjoy the hot samosa with any chutney or ketchup.

Aloo Gosht Korma, a yogurt based creamy gravy flavored with spices and meat,along with potatoes.Serve this Korma along with Naan or a similar thick flat bread to mop up the flavorful gravy or pulao, and impress your guests and loved ones.

• 1 kg Mutton,washed and cubed
• 2 large Onions, chopped
• 1 medium Potato-cubed
• 5-6 Green chilies, slit
• 1 1/2 tbsp Ginger and Garlic paste
• Salt to taste
• 1 1/2 tbsp Oil
• 3/4 tsp Garam masala powder
• 1 1/2 cups Thick Yogurt
• 2 tsp Red chili powder (adjust)
• 1 tsp Turmeric powder
• 1 1/4 tbsp Coriander powder-optional
• 1 1/2 tbsp Poppy seeds
• 4 tbsp Grated fresh Coconut
• 4 Cashew nuts,soak in little water or milk -optional
• 1 tsp Sesame seeds-optional
• Coriander leaves-finely chopped for garnish

• Marinate the mutton with ginger and garlic paste, red chili powder, turmeric powder,coriander powder and salt. Keep aside the marinated mutton for 30-40 minutes.
• Heat oil in a heavy bottomed vessel or cooker,add the chopped onions and fry till transparent or light golden brown. Add the green chilis and saute it and then blend it in the blender.
• Next dry roast poppy seeds,grated coconut,sesame seeds one by one and then blend it with little water to form paste.
• To the same vessel add little oil.At this point you can optionally add cardamon,cloves,cinnamon stick and bay leaves or add the onion paste.
• Next add the marinated mutton and cook over medium heat with lid and do stir in between.
• Add the poppy seeds-coconut paste to the mutton and mix well. Cover and cook for 5 minutes. And then add 2-3 cups of water and cook with lid on or whistle for 4-5 times .
• Now add the potatoes and add little water.Cover and cook till the potatoes are soft but not mushy. Simmer till the mutton is tender and the gravy thickens.
• Lastly adjust salt and add garam masala powder and garnish with chopped coriander leaves.Turn off heat.
• Serve with naan,pulao, biryani or rotis.

Weather is warm these days. And summer is all about grilling.Enjoy the grilling season with these yummy soft and succulent kebabs. These delicious Seekh kebabs are our favorite.

• 500g Lamb mince
• 1 medium Onion-very finely chopped
• 1 tbsp Ginger and Garlic paste
• 1 tsp Badshah Garam masala powder or whole grinded
• 1 tsp Cumin powder
• 1 tsp Chat Masala
• 1 tsp Coriander powder
• 1 tbsp Shaan sheekh kebab masala
• 1 tsp Amchur powder
• 2-3 green chillies very finely chopped (optional) or 1 -2 tsp Green chili paste
• 1 tsp Black pepper powder or crushed pepper
• Salt to taste
• 1/2 cup Coriander and Mint leaves- chopped
• Vegetable Oil for cooking
• Fried Onions-optional
• 2-3 tbsp Bread Crumbs, if needed
• Cashew or Papaya paste-optional
• a pinch of Hing or Asafoetida-optional

• Clean and wash the lamb mince and drain the excess water.
• Combine all the ingredients into a large mixing bowl. Using hand or with a wooden spoon mix the ingredients thoroughly till they are well blended. Cover the bowl with a plastic wrap and put into the refrigerator for an hour.
• Next Pre-heat the oven. If you are using bamboo skewers, soak the skewers in water for 15-20 minutes.
• Remove the mixture from fridge and divide into equal portions. Take each portion and form it into a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Repeat till all the kebab mix is used up.
• Put them on the baking tray and bake till the meat is done and the color turns golden brown. Alternatively you can grill them. Take care not to overcook the kebabs or they will lose their juicyness. It generally takes 7-8 minutes to cook them overall.
• If you do not have an oven, after pressing the mixture on to the skewer, slowly pull out the skewer and fry the kebabs in hot oil.I tried frying the kebabs.
Serve hot with some chutney, sliced onion and lemon wedges.

Pasta is a staple food of traditional Italian cuisine.Today I have an Italian pasta recipe with an Indian touch.You use regular spaghetti or substitute with any other pasta like penne or macaroni.Here is the delicious pasta recipe that cooks quickly and gives nice flavor.

• For Pasta:
  
  • 2 cups Penne pasta
  • Salt as needed
  • 4 cups Water
  • Few drops of Cooking oil
• For Pasta Sauce:
  
  • 1 Onion-finely chopped
  • 3 medium Tomatoes-finely chopped
  • 1/2 Green Capsicum-chopped or can add any veggies of your choice
  • 1 1/2 Garlic- grated
  • 1/2 tsp Cumin seeds
  • 1 tbsp Tomato paste
  • 1 tsp Red chili powder or Red chili flakes
  • Salt to taste
  • 1/2 tsp Black pepper or White powder
  • 1/2 tsp Sugar
  • 1 cup Water
  • 1/4 tsp Garam masala
  • 1/2 tsp Oregano
  • 2 pinches Kasuri methi
  • 1/2 tsp Parsley crushed
  • Cilantro-finely chopped
  • a pinch of Hing or Asafoetida-optional
  Method:
  
  • Cook Pasta:
    
    • Take 6 cups of water in a bowl.Add some salt and few drops of cooking oil.When the water comes to boil,add 2 cups of pasta. Mix well using a fork like ladle and cook for 10-12 minutes in medium flame.It should be soft but firm without losing its shape.
    • Switch off the flame and transfer the pasta to a colander.Discard the excess water. Show the pasta under running water to make it firm.Set aside.
  • Prepare Pasta Sauce:
    
    • Heat the oil in a pan. Once hot add cumin seeds,let the seeds sizzle.Add minced garlic and saute for few seconds till its raw smell emanates. Now add chopped onions and saute till they are soft and translucent.
    • Then add chopped tomato,tomato paste and capsicum and cook till tomatoes are barely soft or mushy. Next add all the spices with salt and sugar. Mix immediately. Also add 2 pinches of kasuri methi.
    • Next add 1 cup of water and let it simmer till it becomes thick sauce about 5-6 minutes.
    • While the sauce is cooking, boiled pasta should be ready, drain the water. Mix in chopped cilantro and parsley to the sauce. And finely toss the cooked paste well.Garnish with parsley and pasta is ready to serve.