Coconut cookies

Ingredients
1 cup Wheat flour
1/2 cup Butter
1/2 cup sugar
1/2 cup desiccated  coconut
1/4 tspn baking powder
1/8 tspn cinnamon powder

Method
1) In a bowl beat the butter and sugar
2) To that add vanilla essence, coconut, baking powder and flour and mix thoroughly
3) If you find it not binding then add 1-2 tbspn milk and form a stiff dough
4) Pre heat the oven for 5 min at 250C
5) Give desired shape to the cookies and place on a baking tray
6) Bake the cookies for about 20-25 min at 180C
7) Store the cookies in air tight contrainer

Mexican paneer wraps
(Mcdonald style)

Ingredients
For Paneer Patice
4-  3 inch paneer slices
2 tbspn bread crumbs
4 tbspn Corn flakes
4 tbspn All purpose flour
2 tbspn Corn flour
salt
1 tspn Peprika

For Chipotle sauce
1/2 cup Mayonise
1 tbspn Tomato sauce
1 tspn onion powder
1 tspn garlic powder
1 tspn oregano
1 tbspn Red chili paste (Chipotle chilies if available)
1 tbspn butter

For Tortillas
1 cup All purpose flour
2 tbspn milk powder
1 tbspn butter
salt
1/2 cup water

For fillings
Few Lettuce leaves
1 chopped onion

Method
1) For Paneer Patice, cut the paneer into 3 inch slices
2) In a bowl make a slury by adding All purpose flour, corn flour, salt, peprika
3) In another plate mix the corn flakes and bread crumbs 
4) Dip the Paneer slice in the slury then coat with the crumbs
5) Keep it in refrigerator for about an hour
6) Then deep fry the patice till they turn brown and crispy
7) Remove on the absorbent paper
8) Now make the Tortillas by mixing the flour, salt, milk powder, butter and milk and make soft dough
9) Make 4 equal sized balls from the dough and roll them into 8 inch Tortillas
10) Roast them on the Pan for about 2 minutes on both sides
11) Now make the chitpole sauce by blending the mayonise, onion powder, garlic powder , tomato sauce and make a sauce
12) Now assemble the Wrap 
13) Take on Tortilla and spread the chipotle sauce on one side..
14) Put some lettuce leaves and onions
15) Then place the paneer patice over it and fold like an envelope and seal using the sauce 
16) Brush some butter on the wrap and grill it for about 4-5 minutes
17) Serve it hot with Tomato sauce 

Khasta Kachori
(Urad Daal filling)

Ingredients
1 cup Urad Daal / Mung daal (soaked for one hour)
1 tspn Garam masala
1 tspn salt
1/2 tspn mustard seeds
1/2 tspn Fennel seeds
1/2 tspn Cumin seeds
1/4 tspn chili ginger paste
1/4 tspn Turmeric powder
1/4 tspn red chili powder
1/2 tspn Amchur powder
4 tbspn Gram flour
Pinch of Asofetida

For Dough
2 cups All purpose flour
4 tbspn Oil or ghee
Salt to taste
1/4 cup water

Method

1) First soak the Urad daal for an hour and then drain the water 2-3 times
2) In a cooking bowl, add the urad daal and about 3 cups water and boil for about 5 minutes
3) Drain the water and dry the Daal
4) In a pan , add  1 tbspn oil, mustard seeds, corriander, cumin and fennel seeds and saute them for about half a minute
5) To that add the ginger chili paste, other dry spices and then add the cooked daal
6) Add about 4 tbspn Gram flour and roast for about 2-3 minutes till the mixture turns dry
7) Cool the mixture
8) Now mix the oil with flour and salt in a bowl and slowly add water to that and form soft dough
9) Make sure the dough in not very tight
10) Make about 10 -12 equal sized balls from dough
11) Take one ball and roll it to about 4-5 inch and then fill it with about 2 tbspn mixture
12) Seal it from the edges and press them to make them flat
13) Deep fry the kachoris at medium flame twice to make them crispy 
14) Serve them hot with chutney and tea

Jam filled Thumbprint cookies

Ingredients
1/2 cup Fruit Jam
1 cup All purpose flour / wheat flour 
1/2 cup butter
1/2 cup sugar
1/4 tspn vanilla essence
1/4 tspn Baking powder
1 tbspn milk

Method
1) First beat the butter and sugar and then add essence, baking powder and flour to it
2) Mix it thoroughly to form a soft dough
3) If needed you can add milk to make it soft
4) Now take small balls of pebble size and punch it on top using thumb
5) Make all such balls and keep them on a baking tray over butter paper
6) Bake the biscuits for about 20 min at 180C in a preheated oven
7) Dont over bake the cookies
8) Cool them down on the wire rack
9) Finally using a piping bag fill them with jam 
10) Store them in air tight container 

Falafel with Hummus dip

Ingredients
2 cups Chickpeas (soaked overnight)
1 small onion copped finely
1 tspn chopped garlic
1 tbspn Parsley
2 Green chillies
1/4 tspn corriander powder
1/4 tspn pepper powder
1/4 tspn cumin powder
1/4 tspn turmeric powder
1/2 lemon 
salt for taste
2 tbspn All purpose flour
Oil for frying

For Hummus
1/2 bowl Chickpeas
2 tspn olive oil
3 tbsn Sesame seeds
3 cloves of garlic
1/2 lemon
salt for taste
1/4 tspn cumin powder
Dash of paprika

Method
1) For making falafel first soak the chickpeas overnight in water
2) In a grinder add the chickpeas, parsley, onions, garlic, chilies, and other spices
3) Grind them to make a smooth paste
4) To that add the All purpose flour and mix thoroughly
5) Now make small balls from that mixture
6) Heat some oil in a frying pan. Then slowly add the falafel balls and fry them at medium flame till they turn brown
7) For the Hummus dip, grind the chickpeas, sesame seeds, garlic and other dry spices along with olive oil to make a smooth paste
8) Serve the Falafel with the Hummus dip. You can even wrap these falafel into Tortillas 

Mexican flavor Potato Pop-ups

Ingredients
2 Large potatoes (boiled and mashed)
4 tbspn corn flour
salt to taste
Mexican seasoning
Pepper powder
Oil for frying

Method
1) First of all boil the potatoes and mash them finely
2) To that add the corn flour , salt, seasoning and mix thoroughly
3) Make a dough and roll out into a square.
4) Cut that into small squares and refrigerate it for about 30 min
5) Now in a pan add oil and heat it
6) Deep fry the pops once for a minute and take them out on absorbent paper
7) After 5 min again deep fry them and make them light brown and crispy
8) Again take them out on absorbent paper
9) Sprinkle some pepper and seasoning on pops and serve with any kind of dip