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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 Sambar

Here's a classic recipe for "Vegetable Sambar," a staple in South Indian households. Sambar is a delicious dal stew made with a variety of vegetables and flavored with aromatic spices. It is typically served with rice, dosas, idlis, or vadas.



Prep time: 12–17 min
Cooking time: 35–45 min


Ingredients:


For sambar powder:

  • 2 tablespoons coriander seeds

  • 1 tablespoon chana dal 

  • 1 tablespoon urad dal 

  • 1/2 teaspoon methi seeds

  • 4-6 dried red chilies (adjust to your spice preference)

  • 1/2 teaspoon hing


For sambar:

  • 1/2 cup toor dal, washed and soaked

  • 1 cup mixed vegetables (carrots, beans, potatoes, drumsticks, etc.), chopped

  • 1 small onion, chopped

  • 1 medium tomato, chopped

  • 1-2 green chilies, slit

  • 1/4 cup tamarind pulp (soak tamarind in warm water and extract pulp)

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon jaggery

  • Salt to taste

  • A handful of curry leaves

  • 2 tablespoons oil

  • 1/2 teaspoon mustard seeds

  • 1/2 teaspoon cumin seeds

  • 2-3 dry red chilies

  • A pinch of hing

  • Chopped coriander for garnish


For tadka:

  • 1 tablespoon oil

  • 1/2 teaspoon mustard seeds

  • 1/2 teaspoon cumin seeds

  • A pinch of hing

  • Few curry leaves

  • 2 dried red chilies (broken)

  • 2 cloves garlic, minced


Instructions:

Prepare the sambar powder:

  • Dry roast all the ingredients for the sambar powder in a pan until they turn fragrant and slightly browned.
  • Allow them to cool, and then grind them into a fine powder. Set aside.
Prepare the sambar:

  • In a pressure cooker, add the washed toor dal, turmeric, salt, and about 2 cups of water.
  • Then put the lid on and pressure cook the dal over a medium-high flame for 1–2 whistles.
  • Once cooked, switch off the flame and let the cooker depressurize naturally.
  • Open the lid, mash the cooked dal, and set aside.
  • In a cooking pot, heat oil over medium heat.
  • Add mustard seeds, cumin seeds, dry red chilies, and hing. Let them splutter.
  • Add chopped onions and green chilies. Sauté until the onions turn translucent.
  • Add chopped tomatoes, curry leaves, and sambar powder.
  • Cook until the tomatoes turn soft.
  • Add the chopped vegetables and sauté for a few minutes.
  • Then add hot water and cover for 5-10 minutes.
  • Now, add the tamarind extract and salt. Mix well and let it simmer until the vegetables are cooked through.
  • Add the cooked dal and jaggery to the pot.
  • Mix well and let the sambar simmer for about 10–15 minutes, allowing the flavors to meld.

 Preparing tadka:

  • In a small pan, heat oil for tempering.
  • Add mustard seeds and let them splutter.
  • Add cumin seeds, hing, curry leaves, dried red chilies, and minced garlic. Sauté briefly.
  • Pour the tadka over the prepared sambar and mix well.
  • Garnish the sambar with freshly chopped coriander leaves.
Your delicious vegetable sambar is ready to serve. It pairs perfectly with steamed rice, idli, dosa, or vada. Enjoy!






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Location: India

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