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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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Coconut Chutney

 Coconut chutney is a classic South Indian condiment that pairs wonderfully with dosas, idlis, and other dishes. Here's a simple recipe for making coconut chutney:

Ingredients:


Ingredients:

For Chutney Base:

  • 1 cup fresh grated coconut

  • 2-3 green chilies (adjust to taste)

  • 1/4 cup roasted chana dal

  • A small piece of ginger (about 1/2 inch)

  • Few curry leaves

  • Salt to taste

  • Water

For tadka:

  • 1 tablespoon of oil

  • 1/2 teaspoon black mustard seeds

  • 1/2 teaspoon urad dal (split black gram)

  • A pinch of hing

  • Few curry leaves

  • 2-3 dried red chilies (broken)


Instructions:


Prepare Chutney Base:

  • In a blender, add grated coconut, roasted chana dal, green chilies, ginger, curry leaves, and salt.
  • Blend the ingredients to a coarse consistency, depending on your preference.
  • Add a little water if needed to aid blending, but keep the chutney thick.

 Prepare tadka:

  • Heat oil in a small pan over medium heat.
  • Add the hing and mustard seeds and let them splutter.
  • Add urad dal and sauté until it turns golden brown.
  • Add curry leaves and dried red chilies. Stir briefly.
  • Pour this tempering over the prepared coconut chutney.
  • Mix the tadka with the coconut chutney thoroughly.
  • Taste and adjust the seasoning if needed.

You can also garnish the chutney with a few chopped coriander leaves before serving..

Enjoy your homemade Coconut chutney is typically served as a side dish with dosas, idlis, vadas, or other South Indian dishes.



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