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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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Makhani Sauce Pasta

 Makhani sauce is a rich and creamy tomato-based sauce commonly used in Indian cuisine. Traditionally, it is used in dishes like Butter Chicken or Paneer Makhani, but you can also adapt it to make a delicious Makhani sauce pasta. Here's a simple recipe for Makhani sauce pasta:




Ingredients:

Makhani Sauce
  • 250 grams of pasta of your choice (penne, fusilli, or any other type)
  • 2 tablespoons of butter
  • 1 medium chopped onion
  • 4 cloves of garlic
  •  ginger
  • 2 medium chopped tomato
  • 5-6 cashews 
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • 1/2 coriander powder
  • 1/2 teaspoon dried kasuri methi (fenugreek leaves)
  • Salt as per your taste
  • Freshly ground black pepper, to taste
  • Fresh coriander leaves for garnish

For the White Sauce:


  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour (maida)

  • 2 cups milk

  • dried oregano


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Instructions:

Cook the pasta.

  • In a large pan, bring water to a boil and add a generous amount of salt and olive oil. Add the pasta and cook it until it softens. It takes 8 to 10 minutes to cook on medium heat.

  •  Drain the pasta and set it aside.

Prepare the Makhani sauce:

  • In a pan, melt the butter over medium heat. Add the cumin seed, onion, garlic, ginger, cashews, and tomato and sauté for a minute.

  • Then add the garam masala, red chili powder, coriander powder, salt, and black pepper to the sauce.

  • Add warm water (approximately 200 ml) to mix well, and let it cook on low heat with a cover for about 6–8 minutes. to cook, and the flavors to meld.

  • Turn off the heat, let the mixer cool down, and then grind into a paste.

Prepare the white sauce:

  •  In a separate pan, melt the butter over medium heat. Add the maida and whisk constantly to create a smooth paste. Cook for about 1–2 minutes, being careful that it doesn't brown.

  •  Slowly pour the milk while whisking continuously to avoid lumps. Keep whisking and cooking until the sauce thickens and coats the back of a spoon.

 Combine the sauce and gravy.

  • Add Makhani paste to the white sauce and cook for 2–3 minutes. Sprinkle oregano into the sauce. This will add a lovely aroma and flavor to the sauce.

Combine the sauce with the pasta.

  • Add the cooked pasta to the Makhani sauce and toss until the pasta is evenly coated with the sauce.

Serve:

  • Garnish with fresh coriander leaves, and serve hot.


Note: You can also add vegetables according to your taste.

Enjoy your delicious Makhani sauce pasta! Feel free to adjust the spice levels and creaminess according to your taste preferences.

Labels:
Location: India

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