“Margarita Cookies”


Margarita Cookies

Ingredients for making the Margarita Cookies

  • 3 cups all purpose four
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 1 3/4 cup granulated sugar
  • 1 egg, room temperature
  • 1 tbsp tequila
  • 2 tsp freshly squeezed lime juice
  • 1 tsp Triple Sec (can substitute orange extract)
  • Zest of 1 lime
  • Margarita salt,

Method of making

  1. Preheat oven to 350°F and prepare two baking sheets with silicon mats or parchment paper. Set aside.
  2. In a medium bowl, combine flour, baking soda, baking powder and salt. Whisk to combine and set aside.
  3. In the large bowl of a stand mixer, add butter and sugar and beat on high speed until creamed together.
  4. Add egg, tequila, lime juice, Triple Sec and lime zest and beat until just combined.
  5. With the mixer running on low speed, add flour a little at a time until just combined and no streaks of flour remain.
  6. Using a medium cookies scoop (about 1 1/2 to 2 tablespoons), portion out balls of dough onto prepared cookie sheets with no more than 6 to each sheet. Roll them between the palms of your hands to form balls.
  7. Bake for 12 minutes. You want them to be set and crinkled, but not yet golden. Let cool on baking sheet for a couple minutes, then transfer to wire rack to cool completely.
  8. Store in airtight containers. and enjoy as per your preferences. !

Please Note

Delicious cookies and people of all ages love to have it with tea and coffee..

::Hallongrotta Raspberry::


Raspberry Cookies

Ingredients for making the cookies

  • 220 gms all purpose flour
  • 1/4 teaspoon salt
  • 170 gms unsalted butter
  • 113 gms icing sugar
  • 1/2 teaspoon vanilla extract
  • raspberry jam

Method of making

  1. Preheat the oven to 350°F (~180°C). Line 2 baking sheets with parchment paper. Sieve the flour and salt into a bowl. Cream the butter and sugar until fluffy. Add in the vanilla extract. Beat to combine.
  2. Slowly add in the flour mixture spoon by spoon. Use a spatula to scrap down the flour on the side and bottom as needed. Make sure the mixture is well combined. The dough becomes crumbly but will hold together when pinched.
  3. Using your hand, take out approximately 1 tablespoonful of the dough. Knead it on your palm with your fingers a few times and then roll into a 1″ ball. Place them on the baking sheet 2″ apart. Use your round cutter cut into circles add the other on the top of it and then cut the circles with small cutter from the center. Fill each well with 1/2 teaspoon jam.(Prepared mixture)
  4. Bake for 10-12 minutes. Transfer to wire tray to cool completely before storing them in air tight container.

Please Note

You can use your preferred jam for the  filling. If the jam is too thin, simmer it over low heat to reduce the water content in the jam. enjoy with you favourite beverage..

“Double Decor Chocolate Cookies”


Double Decor Cookies

Ingredients for making the chocolate Cookies

  • 1 cup soft butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Making of the chocolate cookies

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Please Note

This is for sure one of the best cookies which you will love to eat it.

“Caramelized Cashew nuts Cookies”


Caramelized Cashew nuts cookies

Ingredients for making the Cookies

  • 1 2/3 cups all-purpose flour
  • 1/2 tsp salt
  • 2 1/2 cups roasted salted cashews
  • 2 tbsp plus 1 teaspoon canola oil
  • 1 stick (8 tbsp) unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 24 cubes soft caramel candy
  • 1/4 cup heavy cream

Method of making the Cookies

  • Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy for 2 minutes.
  • Put cashew mixture, butter, and sugar in a bowl of an electric mixer fitted with the paddle attachment mix on medium speed until fluffy, for 2 to 3 minutes. Mix in egg and vanilla essence, Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
  • Shape dough into 1 1/2-inch balls/squares; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
  • Melt caramels with cream in a small saucepan over low heat, keep stirring. Let it cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.

Please Note

For better taste you can add honey as well in the caramel mixture. enjoy !!

“Coco Banana Cake”


Coco Banana Cake

Ingredients for Banana Cake

  • 100ml Sunflower oil , plus extra to grease
  • 175g caster sugar
  • 175g self-raising flour
  • 1/2 tsp bicarbonate soda
  • 4 tbsp cocoa powder
  • 100g chocolate chips
  • 175g very ripe bananas
  • 3 medium eggs , 2 separated
  • 50ml milk

For the topping

  • 100 ml chocolate milk
  • 100ml soured cream
  • 150 gms dried banana slices, roughly chopped

Method of making

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
  2. Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 20 mins, or until a knife inserted comes out clean.
  3. Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

Please Note

On the same cake you can add more ingredients of your choice, as you covered the cake with whip cream you can decorate it with dry fruits or fresh fruits. enjoy !!

Sweet Pongal with Beet root twist


Sweet Pongal with Beet root

Ingredients for Sweet Pongal

  • ½ cup rice, soaked 15 minutes
  • ¼ cup moong dal, soaked 15 minut
  • 2¼ cup water
  • 2 tbsp Beetroot paste (Boiled, roast and make paste)

for jaggery water

  • ¾ cup jaggery, gud
  • ¼ cup water

for frying dry fruits:

  • 2 tsp ghee
  • 10 whole cashew / kaju
  • 2 tbsp raisins / kishmish
  • 1 clove / lavang

For Flavor

  • ¼ cup water, to adjust consistency
  • 2 tbsp ghee
  • ¼ tsp cardamom powder / elachi powder
  • small piece edible camphor / pacha karpooram

Method of Making

  • firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
  • add in 2¼ cup water and pressure cook for 4-5 whistles.
  • make sure the dal and rice is cooked completely.
  • further in a pan take ¾ cup jaggery and ¼ cup water.
  • keep stirring till the jaggery melts completely.
  • now filter the jaggery water into cooked rice-dal mixture. and add beet root paste.
  • add ¼ cup water or more adjusting consistency as required.
  • simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
  • add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
  • now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
  • pour the fried cashews and kishmish into sweet pongal.
  • also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
  • finally, sweet pongal / sakkarai pongal is ready to offer to goddess.

Please Note

Enjoy this new version of Pongal, just a innovative dish has been presented for your kind review.enjoy..!! Garnished with fresh coconut strips..

Jaggery Pongal, Sakkarai pongal, exotic sweet dish


Sakkarai/Jaggery Pongal

Ingredients for making the sweet pongal

for pressure cooking

  • ½ cup rice, soaked
  • 15 minutes
  • ¼ cup moong dal, soaked 15 minutes
  • 2¼ cup water

for jaggery water

  • ¾ cup jaggery, gud
  • ¼ cup water

for frying dry fruits:

  • 2 tsp ghee
  • 10 whole cashew / kaju
  • 2 tbsp raisins / kishmish
  • 1 clove / lavang

Actual ingredients

  • ¼ cup water, to adjust consistency
  • 2 tbsp ghee
  • ¼ tsp cardamom powder / elachi powder
  • small piece edible camphor / pacha karpooram

Method of making the sweet Pongal

  • firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
  • add in 2¼ cup water and pressure cook for 4-5 whistles.
  • make sure the dal and rice is cooked completely.
  • further in a pan take ¾ cup jaggery and ¼ cup water.
  • keep stirring till the jaggery melts completely.
  • now filter the jaggery water into cooked rice-dal mixture.
  • add ¼ cup water or more adjusting consistency as required.
  • simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
  • add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
  • now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
  • pour the fried cashews and kishmish into sweet pongal.
  • also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
  • finally, sweet pongal / sakkarai pongal is ready to offer to goddess.

Please Note

This is the parsad after pooja offer to Luxmi devi as she is the goddess of wealth, and in our tradition first offering of the food is for god only.

Spinach/ Palak Pongal, its come up very well


Spinach Pongal

Ingredients for making the Palak Pongal

  • 3/4 cup – raw rice
  • 1/4 cup – moong dal
  • 1 cup – spinach
  • 3.75 cups – water
  • 1/2 tsp – cooking oil
  • 2 pinches – turmeric powder
  • 1/2 tsp – salt
  • For the seasoning:
  • 1 tbsp – ghee
  • 2 tsp -jeera
  • 1 sprig – curry leaves
  • 1 – green chilli, slit lengthwise
  • 1/2-inch piece – ginger, finely chopped
  • 1 tsp – peppercorns
  • 2 tsp – cashew nut, splits
  • 2 pinches – hing ( asafoetida ), optional

Making of Spinach/Palak Pongal

  • Wash, clean and chop the spinach into fine pieces.
  • Wash and clean the dal and rice. Do not soak rice and dal in water.
  • Mix the rice, moong dal, chopped spinach, turmeric powder, oil and salt together and cook in a pressure cooker.
  • After the 3rd whistle, reduce the heat from high to low and cook again for 5 minutes.
  • Let the cooker cool.
  • The rice, spinach and dal mixture will be thick and there won’t be any trace of water.
  • For the seasoning:
  • In a pan, heat ghee, Add cumin seeds and saute for a few seconds.
  • Add slit green chillies, chopped ginger, curry leaves, peppercorns, split cashew nuts and hing to it.
  • Fry on low heat for 5 – 8 minutes or till the cashew nut turns golden in color.
  • Pour this seasoning over the pongal and mix it well.
  • Serve hot with sambar, vada and filter coffee.

Please Note

Mind blowing nutritious dish which will love by every one, served hot with sambar & chutney

Fusion Pongal By Chef Avtar Singh Rana


pongal with innovated twist

Ingredients of Fusion Pongal

  • 1 Cup Rice
  • 1/2 Cup Yellow moong dal
  • 1 tsp Black pepper
  • 1 Green chilli
  • 1 Ginger
  • 2tsp Beet root paste
  • 1 tsp Cumin seeds
  • 4 Cup Curry leaves water
  • To taste Cashew nuts
  • 200 Gram Ghee
  • To taste Salt

Making of the Pongal

  • Pour 100 gm ghee in a pressure cooker. Add rice and moong dal.
  • Fry for 2-3 minutes.
  • Add water and salt.
  • Pressure cook it until 3 whistles.
  • Add the remaining ghee, cashew nuts, black pepper, cumin seeds, green chilli, curry leaves and ginger in a pan.
  • Fry for 1 minute and pour the tadka over the dish.
  • Serve hot with chutney and sambar.
List of the Pongal Preparations

Please Note

Its same preparation as per the earliest recipe, ven Pongal, in this recipe the real twist is the beet paste which give totally new look to this divine food of lord Krishna.

Delicacy during the Traditional day of Pongal, Ven Pongal with moong dal,”Moong Dal Pongal”


This traditional South Indian breakfast is simply amazing! It’s light, delicious and goes beautifully with both sambhar and chutney.

Ingredients of Ven Pongal

  • 1 Cup Rice
  • 1/2 Cup Yellow moong dal
  • 1 tsp Black pepper
  • 1 Green chilli
  • 1 Ginger
  • 1 tsp Cumin seeds
  • 4 Cup Curry leaves water
  • To taste Cashew nuts
  • 200 Gram Ghee
  • Salt to taste

How to Make Ven Pongal

  • Pour 100 gm ghee in a pressure cooker. Add rice and moong dal.
  • Fry for 2-3 minutes.
  • Add water and salt.
  • Pressure cook it until 3 whistles.
  • Add the remaining ghee, cashew nuts, black pepper, cumin seeds, green chilli, curry leaves and ginger in a pan.
  • Fry for 1 minute and pour the tadka over the dish.
  • Serve hot with chutney and sambar.

Please Note

A traditional delicacy made of Rice, Yellow moong dal, Black pepper, Green chilli, ginger Cumin seeds, Curry leaves water, Cashew nuts, Ghee, salt to taste.