Ingredients:
- All purpose flour – 3 cup
- Unsalted butter – 1 cup
- Sugar – 1 cup
- Salt – pinch
- Vanilla essence – 1 Tea spoon
- Cinnamon – 1 Tea spoon
Method:
- Grind sugar with cinnamon and keep it aside.
- In a large bowl mix ground sugar, butter, salt and vanilla essence.
- Add all purpose flour to this mixture.
- By using our hands mix well and make the dough into disc shape.
- Don’t work too hard with the dough.
- Wrap the dough with a plastic cover and keep it in refrigerator for about an hour.
- Then by using a roller roll out the dough into 1/4 inch thick.
- Cut into small rounds with a cookie cutter and place them in a non stick backing dish.
- Again refrigerate them for about 15 mins to retain their shapes while baking.
- Pre-heat oven at 325 degree F and bake in the middle rack until the cookies are golden brown.
Ingredients:
- Lean ground chicken – 50 g
- Chopped onion – ½ cup
- Ginger garlic paste – 1 Tea spoon
- Curry masala powder – 1 Tea spoon
- Turmeric powder – ¼ Tea spoon
- Coriander leaves – ¼ cup
- Potato - 1
- Grated Carrot – ¼ cup
- Canola oil for frying
- Salt to taste
- Egg – 1
- Bread crumbs
- Mustard seeds
Method:
- Cook potato with its skin on. Then peel the skin and mash potato with a masher.
- Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add chopped onion and a pinch of salt. Sauté till onion is slightly brown.
- Add grated carrot, ground chicken, ginger and garlic paste, turmeric powder, curry masala powder and salt. Cook until it is done.
- To this add coriander leaves and mashed potato then mix thoroughly.
- Make small balls and keep them aside.
- Beat the egg and soak balls in the egg and coat them with bread crumbs.
- Then keep the coated chicken balls in the refrigerator for half an hour.
- Fry chicken balls in a medium hot oil.
