Shortbread

3/ 4 cup butter, at room temperature
1/ 2 cup powdered sugar
1/ 2 teaspoon vanilla
1 1/ 2 cups flour

Preheat oven to 325 degrees F. Grease pan lightly.

Cream butter until it’s light.

Beat in the powdered sugar, then the vanilla.

Finally, work in the flour. Knead dough on an unfloured board until smooth.

Firmly press dough into shortbread mould so that it comes up below the rope detail.

Poke all of the surface with a fork, and bake for 30-35 minutes or until lightly browned.

Let cool in pan for about 10 minutes. Loosen the edges with a plastic knife, and invert onto a cutting board. Cut into serving pieces while warm.

Almond Snowflake Cake

3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 tsp almond extract
1 tsp vanilla extract
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup ground almonds
3/4 cup milk
powdered sugar, for dusting

Preheat oven to 350° F. Grease and flour snowflake pan; set aside.

In a large bowl, beat butter and sugar on medium speed until light and fluffy.

Beat in the eggs one at a time; stir in almond and vanilla extracts.

In a small bowl, stir together flour, baking powder, salt and ground almonds.

Beat in the flour mixture alternately with milk, mixing just until incorporated.

Pour batter into prepared pan. Bake 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool 10 minutes in pan, then invert cake onto a wire rack. Cool completely.

Sprinkle with powdered sugar if desired.

Basic Chana Masala

Soak 160 grams who,e chickpeas overnight.
Boil until soft. Set aside.
Mash 300 grams tomato in a mixer. Set aside.
Heat 5 teaspoons ghee. Saute a medium sized chopoed onion and 1 teaspoon chopped green chili until brown.
Add 1 1/2 teaspoons ginger paste and 1 teaspoon garlic paste. Saute for 2-3 minutes.
Add tomato puree and pinch of tumeric. Saute until cooked through.
Add cooked chickpeas, 2 teaspoons channa masala, salt to taste, and about 200 mL water to get desired consistency. Simmer 5 minutes.
Garnish with cilantro and julienned ginger.
Serve hot with rice.

Basic Chana Dal Masala

Boil 200 grams chana dal in 800 mL water until tender. Set aside.
Fry 80 grams chopped onions in 40 grams oil until tender.
Add 100 grams chopped tomatoes and 15 grams chana dal masala. Stir for 4-5 minutes until it becomes paste.
Take 1 part of tge boiled dal and add to paste. Mix well, then add remaining dal.
Check seasonings, then simmer for five minutes.
Serve with rice or roti.