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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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Dal Tadka

Dal Tadka is not only delicious but also a nutritious dish, rich in protein, fiber, and essential nutrients. It's enjoyed as a main course in many Indian meals and is often paired with rice or bread.



Here's a basic recipe for making Dal Tadka:


Ingredients:

Boiling dal:

  • 1 cup split masoor dal or toor dal

  • 3 cups water (for cooking dal)

  • 1 teaspoon of turmeric powder

  • Pinch of salt

For tadka:

  • 2 tablespoons oil or ghee

  • 1 teaspoon cumin seeds

  • A pinch of hing

  • 1 small onion, finely chopped

  • 2-3 green chilies, slit lengthwise.

  • 2-3 cloves of garlic, minced

  • 1-inch piece of ginger, minced

  • 2 tomatoes, chopped

  • 1 teaspoon of coriander powder

  • 1/2 teaspoon garam masala

  • Salt to taste

  • Water a splash

  • 1 teaspoon red chili powder (adjust to taste)

  • Chopped coriander leaves

Instructions:


Boiling dal:

  • Wash the dal thoroughly under running water.
  • In a pressure cooker, add the dal, 3 cups of water, turmeric powder, and a pinch of salt.
  • Close the lid and cook on medium-high heat until you hear the first whistle (pressure buildup).
  • Once you hear the first whistle, reduce the heat to low and let it simmer for about 8–10 minutes.
 For tadka:
  • In a separate pan, heat oil or ghee. Add cumin seeds and hing. Let the cumin seeds splutter.
  • Add chopped onions and sauté until they turn golden brown.
  • Add ginger and garlic paste and sauté for a minute until the raw smell disappears.
  • Add chopped tomatoes, coriander powder, garam masala, green chilies,
  • and salt. Then splash the water.
  • Cook until the tomatoes become soft and the oil starts to separate from the mixture.
  • Add red chili powder and cook for another minute.
  • Pour the tempering (tadka) mixture over the cooked dal and stir to combine.

Garnish with chopped coriander leaves.

Enjoy homemade dal tadka. Serve hot with rice or Indian bread (roti or naan).



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