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Ginger Cookies

  Ginger cookies are delicious, spicy, and aromatic treats that are perfect for any time of the year. They are often associated with the holiday season but can be enjoyed anytime you crave a flavorful and comforting cookie. Here's a basic recipe for making classic ginger cookies: Ingredients: 100g butter 100g sugar powder 160g all-purpose flour 10g milk powder 10g custard powder 20g ginger powder 10g cinnamon powder 2 drops Vanilla essence 1 egg 1 teaspoon baking powder 1/4 cup crystallized ginger, finely chopped (optional, for added ginger flavor) Additional granulated sugar for rolling the cookies Instructions: Preheat your oven to 175°C. Line a baking sheet with parchment paper or a silicone baking mat. In a mixing bowl, sift together the flour, baking powder, custard powder, milk powder, ginger powder, and cinnamon powder. Mix them well. In a separate bowl, whisk together the butter, sugar, and vanilla essence until light and fluffy. Add the egg to the butter-sugar mixture and
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Aloo Paratha

 Aloo Paratha is a popular North Indian dish that's stuffed with a spiced potato filling. It's a delicious and filling dish that is commonly enjoyed for breakfast or as a main meal. Here's how you can make aloo paratha:



Ingredients:

For the dough:

  • 2 cups whole wheat flour (atta)

  • Water, as needed (for kneading)

  • Salt, to taste

  • 1-2 tablespoons oil or ghee

For the filling:

  • 2-3 large potatoes, boiled and mashed

  • 1 small, finely chopped onion

  • 1-2 finely chopped green chilies

  • Fresh coriander leaves, chopped

  • 1 teaspoon cumin powder

  • 1 teaspoon garam masala

  • coriander seeds

  • 1/2 teaspoon red chili powder (adjust to your taste)

  • Salt to taste


Instructions:

Prepare the dough:

  • In a mixing bowl, combine whole wheat flour and a pinch of salt.
  • Gradually add water and knead to form a smooth and soft dough.
  • Add a teaspoon of oil or ghee to the dough and knead it again.
  • Cover the dough with a damp cloth and let it rest for about 15–20 minutes.

Prepare the filling:

  • In another bowl, mix the boiled and mashed potatoes with chopped onions, green chilies, coriander seeds, cumin powder, garam masala, red chili powder, and salt. Adjust the spices to your taste.

Make the parathas:

  • Divide the dough into small, equal-sized balls.
  • Take one dough ball and flatten it with your hands.
  • Place a portion of the potato filling in the center.
  • Bring the edges of the dough together to enclose the filling, and pinch it to seal.
  • Gently flatten the stuffed dough ball with your hands.

Roll and cook the parathas:

  • Dust the stuffed dough ball with some dry flour and roll it out into a flat, round paratha using a rolling pin.
  • Be gentle while rolling to avoid tearing the dough and spilling the filling.
  • Heat a tawa over medium heat.
  • Place the rolled paratha on the hot tawa and cook for a minute.
  • Flip the paratha and cook the other side.
  • Apply some ghee or oil on both sides of the paratha and cook until it's golden brown and crispy.
Remove the aloo paratha from the tawa.
Serve it hot with butter on top, yogurt, pickle, mint chutney, tamarind chutney, or a simple tomato ketchup.







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Location: India

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