Monday 25 May 2020

lemon thumbprint cookies

Anything baking with lemon, I just love the flavor and aroma while you bake them. These lemon cookies are so yummy that they melt in your mouth, The flavor of lemon curd makes these cookies more delicious and juicy. I made this lemon curd egg less. The egg less lemon curd was made with corn floor and condense milk. It takes less time to bake these cookies. 20 minutes and cookies are ready to eat. the whole house was full with lemon aroma. and we just enjoyed them with coffee. 

Upon first bite of a thumbprint you think… Simple, nothing special or fancy here. Then you eat another, and another, trying to figure out how these no-frills cookies can be so addictive.

While pondering your explanation, you look down and discover you’ve just eaten the entire plate of cookies on your quest of unleashing their alluring secrets. Thts all!! this is the magic of these cookies simple but delicious. 

This time on our 248th Foodiemonday bloghop event, the theme was suggested by me and its on lemons. Its a #lemonlove theme. My entry for this theme is these Lemon thumbprint cookies. check out the recipe and enjoyyy!!!!:)


1 1/2 cups unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
Zest of one lemon
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup lemon curd


1. Preheat the oven to 180 degrees C.

2. Take a bowl and cream the butter, sugar, vanilla, and lemon zest together until smooth. Scrape the bowl with a spatula, add the salt. Add the flour a little at a time, until it is just combined.

3. Line your cookie sheets with parchment paper. Roll the dough into 1-ounce balls, about 1 1/2 tablespoons. Place them on the cookie sheets and press with your thumb to create a cavity in the center. It helps them to keep their shape if you hold the sides of the cookie with the other index finger and thumb. Press any cracks back into place.

Fill each indentation with a scant 1/4 teaspoon of lemon curd. (Use just a little more if filling with jam.) Bake for 20-22 minutes.


Monday 18 May 2020


This is very simple recipe, I remember, when I was in college, on my birthday we invited my college friends at home for dinner, my mom made 50 katoris at home to celebrate my birthday with these katori chaat. and I clearly remember we put all these pre prepared katoris in big steel container by taking care they stay as it is, we were afraid if they will be broken. Everyone loved it, and we still love this katori chhat, yesterday me andPrisha we both made this, she likes to be in kitchen when something like this is in preparing, she rolled the small roti and then we covered it on katori then fried it. You can definitely bake it. but I loved the fried one, you can bake it for 20-25 minutes on 180 degree, that will be a healthy option.

For chaat you can use chickpeas, potato or sprouts are the good options. Sending this recipe for our 247th #Foodiemonday bloghop event, This time theme was suggested by Swaty malik, from Foodtrails. She has amazing blog with delicious recipes, for some instant pot recipe click here. There are so many other recipe which I like the most. basil pesto bread this is amazing recipe, you should check her blog.

So for katori chaat check out the recipe below and Enjoyyy!!!!



2 cup Maida
1/2 tsp salt
2 tbsp oil, hot
water to knead
oil for frying


1 potato boiled & cubed
1/4 cup green chutney
1/2 cup tamarind chutney
1 cup Curd
Sprinkle kashmiri red chilli powder
sprinkle cumin powder
1 onion, finely chopped
1 tomato, finely chopped
1/2 cup Sev
few coriander leaves
sprinkle chaat masala
sprinkle salt


1. firstly, prepare Maida dough, now pinch a ball sized dough, and flatten it.
dust flour as required and roll slightly thick. Prick the flattened dough with fork.

2. place a small katori or cup and wrap the dough. deep fry in hot oil or bake in preheated oven at 180 degree celsius for 30 minutes. splash oil till the katori separates from the dough.

3. Now fry the katori, till it turns golden and crisp. drain off over kitchen paper and keep aside.

4. Prepare chaat by assembling katori in a plate. Add 1 tsp boiled and cubed potato, 1/2 tsp green chutney, 1 tsp tamarind chutney and 1 tbsp curd. Also sprinkle chili powder, cumin powder and salt.
add in a tbsp of onion and tomato.

5. Garnish with 2 tbsp sev and few coriander leaves and pomegranate seeds. finally, serve katori chaat immediately, sprinkling chaat masala over it.

Monday 11 May 2020

Shahi Paneer

Shahi Paneer is the recipe with all good ingredients. This delicious curry is made with onion cashew and tomato gravy. the gravy smooth and silky with hint of cream on it. its actually easy to make this curry. it took me only 30 minutes to serve my dinner yesterday. its not so spicy but the raw spices add all the flavors which makes this curry shahi. cashew nuts gives that nice smooth texture to the gravy. I tried this recipe after long long time.

This time I was searching for this recipe on google, and saw many videos of this recipe. few recipes are different but this was easy and delicious. I tried this recipe from chef sanjyot keer. This time for our foodiemonday bloghop event, the theme was suggested by Sujata Roy, she owned a beautiful blog called Better up with sujata. There are many recipes I like from her blog but these are my favorite. Brocooli stir fry and Tomato corn peas paneer kadhi stop by her blog and check many many recipes.

Till then check the recipe below for shahi paneer. 


For tomato and onion puree
1 tbsp Butter
2 pods cardamom
1 inch cinnamon
1 pod black cardamom
3 cloves
1 onion, sliced
3 clove garlic
1 inch ginger, chopped
2 tomato, chopped
10-12 cashew nuts
1 cup water
1 tsp salt

For curry
1 tbsp butter
1/2 tsp shahi jeera
1 bay leaf
1/4 tsp turmeric
1 tsp kashmiri red chili powder
1/4 cup cream
200 gm paneer
few threads saffron
1/2 tsp kasuri methi, crushed
1/4  tsp garam masala


1. Firstly, in a kadhai heat 1 tbsp butter and saute 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 3 cloves. now add 1 onion, 3 clove garlic and 1 inch ginger and cashew nuts. saute slightly until onion softens.

2. Further, add 2 tomato and saute slightly. also, add 1 cup water and 1 tsp salt. mix well.
cover and boil for 20 minutes or until it softens completely.

3. Cool completely and transfer to a blender. blend to smooth paste without adding any water.
sieve the puree making sure the puree is smooth and silky. keep aside.

4. In a large kadhai heat 1 tbsp butter and saute 1/2 tsp shahi jeera and 1 bay leaf.
keeping flame on low add 1/4 tsp turmeric and 1 tsp chili powder. saute slightly until the spices turn aromatic.

5. Add in the prepared tomato-onion puree and mix well. Further, add 1/4 cup cream and mix until everything is well combined.

6. Add in 200 gm cubes Paneer, mix well. Cover and simmer for 5 minutes or until flavors are absorbed well.
now add 1/2 tsp kasuri methi and 1/4 tsp garam masala. mix well.
finally, enjoy shahi paneer with roti or jeera rice.

Enjoy this delicious recipe.

Monday 4 May 2020

Chocolate Cold Coffee

I am a coffee addict, my day doesn't start without coffee. I love cold coffees too, with different flavors, different textures. With ice creams without ice creams. Again summer is already here, we reached almost 40 degree in doha, and this lockdown makes us hungry in every 2-3 hour :( work load is more and the options for making things at home are anyways little tough to have, bcoz everything is not available at particular time, And we cannot go to grocery shops like on everyday time. we made this chocolate cold coffee yesterday for our 4 pm tea time...but on tea time we had this ice cold chocolate cold coffee. garnished it with some whipped cream and coffee powder. check out the recipe below...its easy and yum....!!!!!!!!!!!

This was the theme suggested by Sasmita for our Foodiemonday bloghop event, theme is #Loveforcoffee. and here we all are going to present our recipes using coffee. check sasmita's blog for unique recipes you will love to try.


1 tbsp instant coffee powder
1 tbsp cocoa powder
2 tbsp warm water
1 cup milk
1 scoop vanilla ice cream
2 tbsp chocolate sauce
1 tbsp sugar
6 cubes ice
chocolate sauce, for decoration
whipped cream, for decoration


1. Firstly, in a small bowl take 1 tbsp instant coffee powder and 1 tbsp cocoa powder.
dissolve in 2 tbsp warm water.

2.Take the choco-coffee concoction into the blender. And add milk, 1 scoop vanilla ice cream and 2 tbsp chocolate sauce.

3. Also, add 1 tbsp sugar and 6 cubes ice. blend well until the milkshake turns frothy.
pour the chocolate cold coffee into a tall glass.

finally, enjoy chocolate cold coffee garnished with whipped cream and coffee powder.