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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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Vegetable Pulao

Veg Pulao, also known as Vegetable Pulao, is a popular Indian rice dish made by cooking rice with vegetables and aromatic spices. It's a flavorful and nutritious meal that's enjoyed by people of all ages. Here's a basic recipe to make Veg Pulao:





Ingredients:


  • 1 cup Basmati rice

  • 2 tablespoons ghee or oil

  • 1 bay leaf

  • 1-inch Cinnamon stick

  •  2-3 Cloves

  •  2-3 green Cardamom pods

  • 1/2 teaspoon cumin seeds

  • 1 large onion, thinly sliced

  • 2-3 green chilies, slit

  • 1-inch piece of ginger, minced

  • 3-4 cloves of garlic, minced

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon garam masala

  • 2-3 whole dried red chilies (adjust to your spice preference)

  • vegetables (carrots, peas, beans, potatoes, etc.), chopped

  • Salt, to taste

  • Fresh coriander leaves chopped for garnishing


Instructions:


  • Rinse the basmati rice under water until the water runs clear.
  • Soak the rice in water for about 30 minutes, then drain.
  • In a pressure cooker, heat ghee or oil over medium heat.
  • Add the cumin seeds, bay leaf, cinnamon, cloves, and cardamom, then sauté for a minute.
  • Add the sliced onions and sauté until they turn golden brown.
  • Add the minced ginger, garlic, and green chilies. cook until the raw smell disappears.
  • Add turmeric powder, garam masala, and salt; cook Sauté for a couple of minutes.
  • Add the whole dried red chilies to the pan.
Note: You can break them into pieces or leave them whole, depending on how spicy you want your pulao to be. 

  • Sauté for another minute to release the chili's flavor and heat.

  • Add the chopped vegetables and sauté for 3–4 minutes, allowing them to slightly cook.
  • Add the soaked and drained rice to the cooker. Stir gently to mix the rice with the vegetables and spices.
  • Mix well to evenly distribute the spices..
  • Add water in a ratio of 1 part rice to 2 parts water.
  • Close the lid and cook for 1-2 whistles, then turn off the heat.
  • Once the rice is cooked, let it sit covered for 5–10 minutes before fluffing it with a fork.
  • Garnish with freshly chopped coriander leaves.
  • Serve the veg pulao hot with yogurt, raita, or any curry of your choice.

Note: If using the pot method, cover the pot with a tight-fitting lid and cook on low heat until the rice is cooked and the water is absorbed (about 15–20 minutes).

You can skip the dried red chilies if you don't want to spice pulao. 

Enjoy your delicious homemade veggie pulao by adding more spices, nuts, or dried fruits according to your preference.


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Location: India

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