Coconut Cookies Homemade

INGREDIENTS:
Egg whites (4).
Powdered Sugar / Icing sugar (1 cup).
Oil/Butter (1 cup).
Desiccated coconut (1 1/4 cup).
Vanilla essence (1/2 Tsp).

PROCEDURE:
In a big bowl collect the egg whites and beat them well, beat it till it forms a snow cream like, add icing sugar to it, followed with butter and mix well till all ingredients gets mixed up well.
Now add desiccated coconut and mix well.
Finally add vanilla essence and just mix it.
Grease a oven tray and drop a spoonful each of above prepared batter in equal intervals.
Place the tray in oven and bake it for 6-8 minutes at 180 degrees.
Once done slowly remove the tray with your gloves on and check it.
Remove the biscuits from tray and serve it up with a steaming cup of tea or brewing cup of coffee.

Kashmiri Dum Aloo

INGREDIENTS:
Baby Potatoes (8-10).
Curd (1 cup).
Salt to taste. 
Garam masala powder (1 Tsp).
Fennel powder (1/2 Tsp).
Kashmiri mirch powder (2 TBs).
Turmeric powder (1/2 Tsp).
Dhaniya(1/2 Tsp) + Cumin(1/2 Tsp) + Elachi (3) + Poppy seeds (1/2 Tsp). roast and ground to paste.
Ginger powder (1/2 Tsp).
Ginger-Garlic paste (1 TBs).
Oil (2 TBs).
Coriander for garnish.

PROCEDURE:
Deskin the potatoes and fry them golden brown and keep aside.
In a bowl mix curd, fennel powder, kashmiri powder (1 TBs), turmeric powder, ginger powder and ginger-garlic paste and mix well.
In a pan add oil and heat the pan, add kashmiri powder and saute well, now add the grounded paste and saute well.
Now add the curd paste and saute well.
Add fried potatoes and close the lid and allow it to cook.
Cook for some time.
Garnish with coriander and serve. 

Gujrati Gud Aam / Gujrati Mango Pickle with Jaggery

INGREDIENTS:
Mangoes (6-8).
Salt a pinch of. Black salt a pinch of. Rock salt a pinch of.
Oil (4-6 TBs).
Jaggery (250gms).
Dried red chilies(4).
Cumin seeds (2 TBs).
Dhaniya (1 Tsp), Fenugreek seeds (1/4 Tsp).
Hing (1/2 Tsp).

PROCEDURE:
Peel off the mangoes and cut them horizontally.
Heat oil in a pan and saute the mangoes in closed.
Saute well.
In the mean while in other pan melt jaggery with little water and then strain and add to the pan where mango slices are being fried to crisp.
Now as the jaggery syrup is added to the pan, stir well and keep the flame low.
Meanwhile roast the seeds and dried red chilies and ground them to powder.
Add it to the pan where mangoes are being cooked with jaggery.
Add all types of salt, hing.
Test by touching it in between your index and thumb finger, if single thread is formed then our pickle is done.
Off the flame and empty the contents to a porcelain jar or fiber jar.
Dry the jar in sun for better taste and longibility.