Baklava

Preparation Time : 30 min.

Baking Time : 30 min.
Baking Temperature : 350 degree Fahrenheit

Complexity : Medium

Serving : makes 24 portion

Ingredients :

For Baklava :

Phyllo Dough : 20 sheets

Unsalted Butter : 1/2 cup, melted

Walnut : 1/2 cup

Almond : 1/2 cup

Pistachios : 1/2 cup

Coconut Powder : 1/2 cup

Cardamon Powder : 1/ tsp

Sugar : 1/3 cup

For Syrup :

Sugar : 3/4 cup

Water : 1/2 cup

Cinnamon Stick : 1 inch piece

Lemon Juice : 1 tea spoon

For Garnishing : 

Pistachios :  1 tbsp, sliced

Method :

1. Thaw the phyllo dough according to manufacturer's directions. When thawed, roll out the phyllo dough sheets and cut the sheets according to the size of your baking pan (Sheets should fit inside the pan). Cover the sheets with damp towel to keep it from drying out.
2. Lightly grease a baking pan. I used 8x8 baking pan.
3. Process or chop nuts in small size. Combine all nuts, sugar and cardamon powder together. Keep aside.
4. Now place a phyllo dough sheet in greased baking pan. With the help of pastry brush, brush sheet with melted butter. Repeat it 7 times until it is 8 sheet thick, each sheet being brushed with melted butter.
5. Place a thin layer of nut mixture over it. 
6. Cover it with 2 more phyllo dough sheets, brushing each sheet with butter.
7. Continue to repeat nut mixture and two buttered sheets of phyllo dough untill all nut mixture is used up. Top layer should be 8 phyllo sheets thick, each being individually buttered.
8. Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown.
9. While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
10. Spoon the cooled syrup over the hot baklava. Garnish with some finely crushed pistachios of desired and let it cool for at least 4 hours.

Tips :

1.  You can use combination of nuts of your choice.

 

Burrito Bowl

Preparation Time : Overnight for soaking black beans
Cook Time : 1 hour

Complexity : Easy

 

Ingredients : 

Sour Cream : 1/2 cup

Tomato Salsa : 1 cup (For Recipe : http://swatigreenkitchen.blogspot.com/2013/11/tomato-salsa-maxican-dip.html)

Corn Salsa : 1 cup (For Recipe : http://swatigreenkitchen.blogspot.com/2013/11/corn-salsa.html)

Tomatillo - Red chili Salsa : 1cup (For Recipe : http://swatigreenkitchen.blogspot.com/2013/11/preparation-time-10-min.html)

Lettuce : 1/2 cup, chopped
Cheese (Optional) : 1/2 cu, Grated

For Beans :

Black Beans : 1 cup 

Salt : to taste 

Water : 4 cup

For Cilantro - Lime Rice : 

Rice : 1 and 1/2 cup, cooked

Lime juice : 1 tbsp (or as per taste)

Salt : to taste

Cilantro : 2 tbsp, finely chopped

For Fajita :

Onion : 1 (Sliced into thin strips)

Green Bell Pepper : 1 (Sliced into thin strips)

Oil : 1 tbsp

Salt : to taste

Black Pepper : to taste

Method :

For Beans :

Soak Black Beans in water overnight. Wash beans properly then add beans, 4 cup of water and salt to pressure cooker. Cook beans over medium flame till 4-5 whistle. When beans are done leave 1/2 cup of water with beans and drain extra water.

For Cilantro - Lime Rice :

Add lime juice, salt and coriander to rice and mix well. Do not add all ingredients together when rice are warm.

 For Fajita :

Heat oil in pan and add sliced green bell pepper and onion to it. Saute them until they become crispy. Take out them in a bowl. Add salt and black pepper and mix well.

Now we have everything ready. Its time to layer them.

Start with a layer of rice followed by black beans, fajita, tomato salsa, corn salsa and tomatillo - Red chili salsa. Top it with some cheese, sour cream and lettuce. Your  Mexican burrito bowl is ready!!

Tips :

You can also use guacamole for toping.

Corn Salsa

Preparation Time : 10 Min.

Complexity : Easy

Ingredients : 

Corn Kernel : 1 cup, Boiled
Green Bell Pepper : 1, roasted and finely chopped

Jalapeno : 1, finely chopped

Onion : 1/2, large size, finely chopped

Cilantro : 1 cup, chopped

Salt : to taste

Black pepper : to taste

Lime juice : to taste

 

Method :

 Mix all ingredients together to get sweet and hot corn salsa.

Tomatillo - Red Chili Salsa

Preparation Time : 10 Min.

Complexity : Easy

 

 Ingredients : 

Tomatillo or Green Tomato : 2

 Jalapeno : 1

Onion : 1/4
Tomato Sauce : 2 tbsp

Cilantro : 1 cup, chopped
Red chili flakes : 1 tsp

Salt : to taste

Black pepper : to taste

Lime juice : to taste

 

Method :

1. Add  tomatillo, jalapeno and onion  to food processor and blend enough but not too smooth.
2. Open up and add cilantro, salt, black pepper, red chili flakes, tomato sauce and lime juice.
3. Close and pulse till everything incorporated well.
4. Chill and serve with chips or any Mexican dish.

Tomato Salsa, Maxican Dip

Preparation Time : 10 Min.

Complexity : Easy

Ingredients : 

Tomato : 2, large size

 Jalapeno : 1

Onion : 1, large size

Cilantro : 1 cup, chopped

Salt : to taste

Black pepper : to taste

Lime juice : to taste

 

Method :

1. Add  tomato, jalapeno and onion  to food processor and blend enough but not too smooth.
2. Open up and add cilantro, salt, black pepper and lime juice.
3. Close and pulse till everything incorporated well.
4. Chill and serve with chips or any Mexican dish.

Eggless Vanilla Sponge Cake

Preparation Time : 20 min.

Baking Time : 45 min.
Baking Temperature : 350 degree Fahrenheit

Complexity : Medium

Ingredients :

Maida : 2 cups

Unsalted Butter : 1/2 cup

Condensed Milk : 1 cup

Milk : 1 cup

Sugar : 1/2 cup

Baking Powder : 1 tsp

Baking Soda : 3/4 tsp

Vanilla Essence : 1 tsp

Cashews (chopped ) : 1/4 cup

Raisins : 1/4 cup

Method :

1. Sieve maida, baking powder and baking soda together and keep aside.
2. Take sugar and butter in a bowl and beat them until mixture becomes fluffy.
3. Add condensed milk and beat again for 3-4 min.
4. Add vanilla essence and mix well.
5. Now add sieved maida mixture and mix gently.
6. Now keep on adding milk until batter gets dropping consistency. 
7. Add cashews and raisins to it and mix well.
8. Pour the batter in a greased and dusted baking pan.
9. Pre-heat oven at 350 degree Fahrenheit.
10. Place the pan in oven and bake it for 45 min.
11. Take a tooth pick and poke it to check whether it comes out clean or not, if not then bake it for another 5-10 min.
12. Turn off the oven.
13. Eggless vanilla sponge cake is ready. Let it cool down and invert the pan over plate or tray to unmould the cake. Cut in the pieces and serve it.
    

Kaju Badam Poha Namkeen

Preparation Time : 5 Min.

Cooking Time : 15 Min.

Complexity : Easy

Ingredients :

Murmure (Puffed Rice) : 1.5 cup

Poha (Flattened Rice) : 1 cup

Corn flakes : 1 cup

Peanuts : 1 cup

Almonds : 1/2 cup

Cashew nuts : 1/2 cup

Raisins : 1/4 cup

Coconut : 1/4 cup (chopped in thin strips)

Curry leaves : 10

Oil : to fry

Spices :

Cumin seeds : 1/2 tsp

Asafoetida   : 1 pinch

Turmeric : 3/4 tsp

Salt : as per taste

Sugar :1 tsp

Red chilli powder : 1/2 tsp

Chat masala : 1.5 tsp

Method :

1. Heat enough oil in a deep and wide pan (Kadhai).
2. When oil become hot then add curry leaves and fry them till they become crispy.
3. Now fry peanuts on medium flame till they become golden.
4. In similar way fry coconut, cashew nuts and almonds till they become golden.
5. Now add poha in hot oil. When done it will come up and start floating over oil.
6. In the same way fry corn flakes.
7. Now heat 1 tbsp of oil in a wide and deep pan.
8. Add cumin seeds and allow them to sizzle. Then add turmeric and asafoetida to it.
9. Add puffed rice and roast them till they become crispy. Now turn off the flame.
10. Now add all fried ingredients to it and mix well.
11. Add salt, red chilli powder, sugar and chat masala and mix well.
12. Let it cool completely and store in an airtight container.

Tips :

1. Fry poha and corn flakes in hot oil otherwise they will not become crispy.

2. Add all spices in hot namkeen as soon as possible otherwise spices will not stick to it.

3. You can adjust the quantity of peanut, cashew nuts and almonds according to your own taste.

Ras Malai

Preparation Time : 15 Min.

Cooking Time : 60 Min.

Complexity : High

Ingredients :

Chenna : 250 gms. (For chenna recipe please refer this link :  http://swatigreenkitchen.blogspot.com/2013/10/chhena-or-paneer-at-home.html )

Sugar : 1.5 cup

Water : 5 cup

Milk : 1 ltr. (5 cup)

Saffron : 15-20 threads

Cardamom : 4-5 (peeled and grind)

Pistachios : 15-20 (chopped)

Almonds : 10-12 (chopped)

Method :

1. Mash Chenna in bowl to make a smooth dough. 
   
2. Take small portion of Chenna and make small flattened balls.
3. Now take 1 cup sugar and 5 cup of water in a pressure cooker and let it boil on high flame.
4. As soon as sugar syrup starts boiling add 6-7 Chenna ball and cover it. (Number of Chenna balls depends on your cooker size)
5. Cook it on high flame until one whistle and then let it cook for another 6-7 min. on low flame.
6. Now put water in a wide pan and place pressure cooker in it to cool it down.
7. When it cools down, take out Chenna balls and follow same process with other balls.
8. Leave these balls in sugar syrup for 3-4 hours.
9. Boil milk in a heavy bottomed pan at low flame and stir it continuously. 
10. Add saffron, cardamom, pistachios and almonds to milk.
11. Keep boiling the milk until it reduces to half or 60% of its quantity.
12. Now add sugar. Your milk is ready to dip ras malai.
13. After 3-4 hours take balls from sugar syrup and dip them into milk.
14. Garnish ras malai with pistachios and almonds.
15. Refrigerate ras malai for 3-4 hours and serve them chilled. 

Tips :

1. Do not boil too many chenna balls at a time in cooker otherwise they will not get enough to increase in size.

Chhena or Paneer At Home

Ingredients :

Full Cream Milk : 1 ltr. (5 cups)

Vinegar or Lemon juice : 2 tab sp.

Method:

1. Boil the milk in a deep, heavy bottomed non-stick pan and keep on stirring so that milk do not stick at the bottom of the pan.
2. Once milk starts to boil add the lemon juice or vinegar gradually and keep on stirring until the milk starts curdling.
3. Drain it using a strainer line with muslin cloth.
4. Wash the chenna with cold water and squeeze it till all the water is drained out.
5. If you want to use chenna to make curry recipe, then place a heavy object on wrapped chenna or paneer.

 

Sandesh

Preparation Time : 15 Min.

Cooking Time : 30 Min.

Complexity : Medium

Ingredients :

Milk : 8 cups

Lemon juice : 1/4 cup

Sugar :1/2 cup

Green cardamom powder : 1/2 tsp

For Garnish :

Pistachios, chopped : 2 tbsp

Saffron : 8-10 thread

Method :

1. Boil the milk in a deep, thick bottomed non-stick pan.
2. Add the lemon juice gradually and keep on stirring until the milk starts curdling.
3. Drain it using a strainer line with muslin cloth.
4. Wash the chenna with cold water and squeeze it till all the water is drained out.
5. knead the chenna with your palm for 4-6 min to smoothen it.
6. Add sugar and green cardamom powder and knead again for 3-4 min.
7. Now heat a non-stick pan and add this mixture to it and cook on slow heat for 8 min.
8. Turn off the heat and take this mixture on a plate. Let it cool down at room temperature.
9. Rub it again with your palms.
10. Now divide it into 12 equal portions and roll each portion into a ball and make a dent on top.
11. Mix saffron threads in 1 tsp of warm milk and mix it well.
12. Now put a drop of saffron paste on dent and garnish it with pistachios.
13. Refrigerate them for few hours and serve chilled!!

Tips : 

1. Vinegar  can also be used instead of lemon juice for curdling.
2. Make sure not to overcook chenna otherwise it will become crumbly.
3. You can make sandesh in various shapes.
4. For garnishing you can also use almonds, pineapple or any thing of your choice.

Khasta Kachori

Preparation Time : 20 Min. + 2 hours soaking time for Daal

Cooking Time : 30 Min.

Complexity : Medium

Ingredients : 

For Dough :

Refined flour (Maida) : 2 cups

Semolina (sooji) : 2 tbsp

Salt : 1/2  tsp or as per taste

Oil : 1/4 cup

For Stuffing :

Urad Daal(white) : 1/2 cup

Green chilli : 2-4

Ginger : 1 inch long piece finely chopped

Cumin seeds : 1/4 tsp

Asafoetida : 1 pinch

Red chilli powder : 1 tsp

Coriander powder : 1 tsp

Garam masala : 1/2 tsp

Fennel seeds (crushed) : 2 tsp

Salt : As per taste

Oil : to fry

Method :

1. Take refined flour and semolina in a bowl, add salt and oil. Mix well and add water to make a soft dough.
2. Wash and soak the daal in water for 2 hours, drain it and wash well.
3. Grind the daal in a grinder coarsely.
4. Heat oil in a pan and put cumin seeds, Asafoetida and ginger and mix them.
5. Add coriander powder and fennel seeds and roast them.
6. Add daal and salt into it. Mix them and roast it.
7. Turn off the gas and add gram masala into mixture. Now stuffing is ready.
8. Take a small portion of dough. Flattened it and stuff it with 1 tsp of daal filling. Close the edges.
9. Roll the stuffed ball into flat thick kachori.
10. Heat the oil in a deep pan and fry kachori in it until it gets golden brown in color. Make sure heat should be on medium flame while  frying the kachori.
11. In similar way make more kachories. Your khasta kachori are ready to serve. Serve it with green coriander chutney, chole or aaloo sabzi.

Paneer Sandwich

Preparation Time : 15 Min.

Cooking Time : 25 Min.

Complexity : Medium

Ingredients :

Cottage Cheese (Paneer) : 400 grams.

Bead Slice : 3

Oil : 3 tbsp

Corn Flour : 1 tbsp

Boiled potato : 3 Medium, Mashed

Green chili : 2-3 or as per taste

Salt : As per taste

Red chili powder : 1/2 tsp

Lemon juice : 1 tsp

Chat Masala : 1tsp

Tomato Ketchup : 1tbsp

Cilantro : 1tbsp, finely chopped

Method :

1. Toast bread slices on a non stick pan or in a toaster.
2. Grind toasted bread slices coarsely to make bread crumbs.
3. Now cut cottage cheese into 1/2 cm thick slices and set aside.
4. Heat 1 tbsp of oil in a pan and add green chillies and sauté. 
5. Add boiled mashed potatoes, tomato ketchup and mix well.
6. Now add salt, chat masala, red chili powder, lemon juice, chopped cilantro and mix well. Now stuffing is ready.
7. Now take a cottage cheese slice and  spread a portion of stuffing evenly on it. Now cover it with another cottage cheese slice to make a sandwich. In the same way make more sandwiches. Keep them aside.
8. Now dissolve corn flour in 1/2 cup of water.
9. Heat oil in a non stick pan.
10. Dip sandwiches in the dissolved corn flour and coat evenly with bread crumbs.
11. Place these sandwiches on non stick pan and grill them from both side till they become golden brown.
12. Remove them from pan and cut them into triangles and serve hot.

Daal Bati

Daal Bati

For Bati : 

Preparation Time : 10 Min.

Cooking Time : 30 Min.

Complexity : Medium

Ingredients:

Wheat Flour : 2 cup

Semolina : 1/2 cup

Salt : 1/2 tsp

Carom Seeds (Ajwain) : 1/4 tsp

oil : 2 tbsp

Chopped Green Chillies  : as per taste

Yogurt : 1/2 cup

Baking Powder : 1/2 tsp

Ghee : 2 tbsp (For Garnishing)

Method :

1. Mix wheat flour and semolina in a bowl. 
2. Now mix carom seeds and salt.
3. Add oil and incorporate into the flour.
4. Mix yogurt and green chillies.
5. Now with the help of luke warm water knead the flour mixture into a tight dough.
6. Now keep dough aside for half an hour.
7. Preheat oven at 356 fahrenheit or 180 degree celcius.
8. Now make medium size round balls and transfer them into baking tray.
9. Bake for 15 min, turn and bake for another 10 min.
10. Now dip them in melted ghee or use them directly with panch ratna deal.

For Panch Ratna Daal :

Preparation Time : 10 Min. + one hour soaking time for daal

Cooking Time : 30 Min.

Complexity : Easy

Ingredients :

Toor Daal : 1/4 Cup

Moong Daal : 1/4 Cup

Chana Daal : 1/4 Cup

Urad Daal : 1/4 Cup

Masoor Daal : 1/4 Cup

Salt : As per taste

Oil : 1tbsp

Cumin seeds : 1/2 tsp

Asafoetida : 1 pinch

Turmeric Powder : 1/2 tsp

Red Chilli Powder : 1/2 tsp

Coriander Powder : 1 tsp

Cloves : 5, roughly crushed

Black pepper : 5, roughly crushed

Onion : 1 medium, finely chopped

Tomato : 2 medium, pureed

Lemon Juice : As per Taste

Cilantro : 1/4 Cup, finely Chopped 

For Seasoning :

Ghee : 1 -2 tsp

Red Chili Powder : As per taste

Method :

1. Combine all daal and wash thoroughly. Soak for one hour.
2. Drain soaking water and add soaked daals to pressure cooker, along with one glass of water and salt. 
3. Now boil daal in pressure cooker. After 1 whistle cook for another 2-3 min. Then turn off the burner.
4. Now heat oil in a pan and add cumin seeds. Allow cumin seeds to sizzle.
5. Add cloves, black pepper, asafoetida and turmeric powder. Mix them.
6. Add onions and cook it for 1-2 min.
7. Add pureed tomatoes and cook until oil separates from the mixture.
8. Add coriander powder and red chili powder. Mix and cook for 1 min.
9. Add this mixture in cooked daal and mix well.
10. Garnish it with lemon juice and cilantro.
11. For additional seasoning heat 1-2 tsp of ghee in a pan.
12. Add red chili powder, mix and add to top of prepared deal.
13. Serve hot with bati.

Stuffed Tomato

Preparation time : 30 Min.

Complexity : Medium

Ingredients :

Tomato : 8-10

Cottage Cheese (Paneer) : 1 cup (grated)

Green Chilli : 2-3 (finely chopped)

Salt : to taste 

Red Chilli powder : 1/4 tsp

coriander powder : 1/2 tsp

Fennel seeds powder : 1 tsp

cumin seed : 1/4 tsp

oil : 2 tbsp

Method :

1. Wash tomatoes and remove their cap. Keep these caps aside.

2. Remove pulp from all tomatoes  with the help of knife. 

3. Heat 1 table spoon of oil in a pan and fry cumin seed till they turn brown. 

4. Add green chilli and tomato pulp (which we removed from tomatoes). Fry it for 2 min. 

5. Now add cottage cheese and all spices and mix them properly. Our stuffing is ready.

6. Now stuff tomatoes with the filling and close the cap. You can use tooth pick for closing it.

7. Now heat 1 tbsp of oil in a heavy bottom pan and put tomatoes on it. Sprinkle 1/4 tsp salt over     tomatoes. Now cook tomatoes on low flame. Turn after 2 min. Cook it till soft. Stuffed tomatoes are ready to serve.

Note : 

 1. Do not cover tomatoes while cooking.

 2. You can also use boiled potatoes for stuffing     instead of paneer.

Dabeli

Preparation Time :  10 Min.

Cooking Time   :   20 Min.

Complexity   :  Easy

Ingredients :

1.  Pav (Bun)  - 8
2.  Butter - 2 tbsp
3. Cilantro (Dhaniya) chutney - 1/4 cup
4. Tamarind (imli) chutney - 1/4 cup
5. Masala Peanuts - 2 tbsp
6. Thin sev - 2 tbsp
7. Grapes -  10 (chopped into 4 pieces each)
8.  Cilantro (Dhaniya) - 2 tbsp (finely chopped)
9. Onion - 2 (finely chopped)

For Dabeli Masala :

1. Whole coriander (Dhaniya) -  2 tsp
2. Cumin seed (jeera) - 1 tsp
3. Red chili  - 1
4. Cinnamon -  1 inch piece
5. Clove - 2
6. Black pepper - 3-4

For Stuffing :

1. Boiled Potato - 5
2. Dabeli Masala - 3 tsp
3. Salt - to taste
4. Green Chili - 4
5. Cumin Seed - 1/2 tsp
6. Asafoetida (Heeng) - 1 pinch
7. Turmeric Powder - 1/4 tsp
8. Lemon Juice - 1 tsp
9. Red chili Powder - 1/4 tsp
10. Oil - 1 tbsp

For Garnishing :

Thin Sev - 4 tbsp

Method :

For Dabeli Masala :

1. Put all the spices in a heated pan and roast them till they turn light brown.
2. Cool off the roasted spices and grind them into fine powder.
3.  Dabeli Masala is ready. We use it in making dabeli stuffing.

For The Stuffing :

1. Mash boiled potatoes.
2. Heat  oil in a pan.
3. Add  cumin seed and a asafoetida.
4. After lightly roasting of cumin seed add turmeric powder and green chili.
5. Now add mashed potatoes, salt, red powder, lemon juice and dabeli masala.
6. Mix them and cook it for about 2-3 min.
7. Now stuffing is ready.
8. Transfer these potatoes into a bowl and press well with back of a spoon to make a flat surface.
9. Sprinkle grapes, sev, masal peanut, onions and cilantro on top. Keep it aside.

How To Proceed :

1. Take a pav (Bun) and cut it on three side so that it remain join from 1 side.

2. Heat a flat pan, apply little butter on upper and lower side of cut pav. Heat them till both side turn light brown.
3. Open the cut portion of pav, on inner portions apply cilantro chutney on one side and tamarind chutney on another side.
4. Now take one spoon full of dabeli stuffing and place it on inner portion of pav.
5. Take dabeli on your palm and Press it to close.
6. Garnish dabeli with sev.
7. Your dabeli is now ready to serve.

Note :

1. You can also use pomegranate in filling.

Eggless Coconut Cookies

Preparation Time :  30 Min.
Complexity : Medium

Ingredients  :

Maida : 1 Cup

Shredded Coconut : 1 Cup

Powdered Sugar : 1/2 Cup

Unsalted Butter : 1/2 Cup

Baking Powder : 1/2 Tea Spoon

Milk : 2 Table Spoon

Method  :

• In a bowl mix maida and baking powder and sieve them twice.
• Put unsalted butter in a bowl and melt it.
• Add sugar to butter and mix it well for about 3-4 min. so that mixture becomes fluffy.
• Now add maida to butter - sugar mixture and mix it well .
• Now add shredded coconut and knead it to make a dough.
• If mixture seems very dry then add 1-2 table spoon of milk to it.
• Grease tray with oil.
• Take small portion of dough in your hand and make round ball, press lightly with your palm.
• Make more cookies in the same manner and keep them on tray at appropriate distance as their size increases on getting baked.
• Now preheat your oven at 180 degree C or 356 degree F.
• Put the tray in oven for about 15 min.
• Now check the cookies that it has turned light brown from upper surface and dark brown from lower surface. If not then bake them for another 5 min.
• Now remove the tray from oven and let them cool down.
• Now your coconut cookies are ready to serve.

Strawberry Float

Preparation Time : 5 min.

Complexity : Easy

Serving : For 2 persons

Ingredients :

Strawberry crush : 8 tea spoon

lemonade : 2 cup

vanilla ice cream : 2 scoops

Method :

1. Pour 4 tea spoon of strawberry crush in a tall glass.
2. Add 1 scoop of vanilla ice cream  and then add 1 cup of lemonade. Then you will see vanilla ice- cream start floating on the top.
3. Strawberry float is ready to serve.

Eggless Almond Cookies

Ingredients:

All purpose flour(Maida) : 2 cup
Baking Powder                : 11/2 tea spoon
Crushed Almond              : 1 cup
Unsalted Butter                 : 3/4 cup
Sugar                                : 3/4 cup
Milk                                  : 2 table spoon
Whole Almonds                : 15-20

Method :

• In a bowl mix Maida and Baking Powder and sieve them twice.
• Chop whole almonds vertically into two pieces.
• Take unsalted butter in a big bowl and melt it. 
• Add sugar into butter and mix it well for about 3-4 min. so that mixture become fluffy.
• Now add maida into butter mixture and keep mixing it until it becomes smooth.
• Now add milk and crushed almond into the mixture and knead it to make a dough.
• Grease tray with oil. 
• Take small portion of dough and and make a round ball, press ball lightly with your palm.
• Fix half chopped almond at center of cookies and keep it in tray.
• Make more cookies in the same manner and keep them in tray at appropriate distance as their size increases on getting baked.
• Now pre-heat oven at 180 degree centigrade or 356 degree Fahrenheit.
• Put the tray into oven for about 15-20 min.
• Now check the cookies that it has turned light brown from upper surface and dark brown from lower surface. If  not then bake them for another 3-5min. 
• Now remove the tray from oven and let the cookies cool down.
• Now your almond cookies are ready to serve.