Masoor dal & Carrot Soup

Ingredients

• 2 chopped carrots
• 3 tbsp masoor dal , washed and drained
• 1 tsp oil
• 1 bay leaf
• 1 red chili
• 1 tsp ginger
• 2 black peppercorns (kalimirch)
• 1 sliced onions
• 2 tsp finely chopped garlic (lehsun)
• 2 cup water
• 1/4 cup chopped tomatoes
• 1/4 tsp red chili powder
• salt to taste
• 1/4 tsp freshly ground black pepper

Method

1. Heat the oil in a pressure cooker and add the peppercorns, onions and garlic, ginger, red chili, bay leaf and saute on a medium flame for 1 to 2 minutes.
2. Add the carrots and tomatoes, mix well and cook for 1 minutes
3. Add masoor dal and 2 cups of water and cook for 2 whistle .
4. Keep aside to cool slightly, remove bay leaf and blend in a mixer to a smooth puree.
5. strain puree.
6. Transfer the puree back into the deep non-stick pan, salt and pepper, mix well and bring to a boil.
7. Serve immediately.

Peanut Butter Cookies

INGREDIENTS:

• 1/2 cup unsalted butter
• 3/4 cup light brown sugar, packed
• 1/2 cup creamy peanut butter 
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• pinch teaspoon salt, optional and to taste

Method:

1. Preheat oven to 350 F and grease Backing tray or baking tray lined with Backing sheet , keep aside.
2. In a large, mixing bowl, Add butter, brown sugar, peanut butter, granulated sugar, vanilla, and whisk until smooth.
3. Combine the flour, baking soda, optional salt ; don't overmix.
4. Combine all the dry & wet ingredients in a bowl and mix gently till the mixture binds well.
5. Divide the mixture into equal portions and shape each portion into flat round cookie.
6. Arrange the cookies on the baking tray and Sprinkle brown sugar on cookie top. 
7. Bake in a pre-heated oven for at 180°c (360°f) for 10 to 15 minutes.
8. Depending on your climate, muffin pan, brand of ingredients, taste preferences, etc. baking times will vary.
9. Allow cookies to cool in pan for at least 15 minutes before removing them. 
10. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

TIPS:

Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Pecan Peanut Butter Cookies

Ingredients:

• 3/4 cup creamy peanut butter
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup chopped pecan 
• pinch salt, optional and to taste

Method:

1. Combine the plain flour, baking soda, salt , in a bowl and mix well. Keep aside.
2. Combine the granulated sugar, Brown sugar and butter in a bowl and whisk well till no lumps remain.
3. Add the vanilla essence, Peanut butter and Whisk well.
4. Add the dry ingredients , chopped pecan and mix well to form a dough.
5. Divide the mixture into equal portions and shape each portion into a round ball and flatten the balls lightly.
6. Place the cookies on a greased baking tray and bake in a pre-heated oven at 180 c (360 f) for 10 to 15 minutes.
7. Cool on a wire rack and store in air-tight containers.

Tips:

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Palak (Spinach) Thepla

Ingredients

• 1 cup chopped Palak leaves
• 1 cups whole wheat flour (gehun ka atta)
• 1 cup bajara flour
• 1 tbsp oil
• 2 tbsp curds (dahi)
• 1 tbsp ginger garlic pest
• 1/4 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1 tsp sugar
• salt to taste
• whole wheat flour (gehun ka atta) for rolling
• oil for cooking
• 
  
• For Serving
• chunda or sweet mango pickle

Method

1. Add palak in mixing jar and make smooth puree.
2. Combine all the ingredients in a deep bowl , add palak puree and knead into a soft dough using enough water.
3. Divide the dough into equal portions and roll out circle using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides.
5. Serve hot with chunda or sweet mango pickle.

Pomegranate Pear Smoothie

Ingredients:

• 1/2 cup milk
• 1/3 cup Hung Curd
• 2 teaspoons honey
• 1 cup pomegranate
• 1/2 cup Pear, cored and peeled
• 3 tsp Sugar As per test

Method:

1. In Mixing jar, combine all ingredients and blend together.
2. Server with ice cubs.