Chocolate Pistachio Cookies Recipe | Food Diaries | Zarnak Sidhwa | Bakery Item

Method:
Place the pistachios in a small bowl and cover with water; set aside for 30 minutes. Drain the pistachios well and place them on a paper towel to dry. Beat the butter and sugar until pale and fluffy. Add in the egg and beat, add in the flour and pistachios and mix. Your dough should be stiff. Scrape the cookie dough onto a floured surface and gently knead it for 30 seconds. Divide the dough in half, then roll each portion of cookie dough into a log that’s roughly 2″ in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours (or upto 5 days). Remove the dough from the fridge and place it on a cutting board. Using a sharp knife, slice the logs of cookie dough into 1/4″ rounds. Place the cookies 1/2″ apart on the prepared baking sheet, and bake at 180 degrees C for 10 to 12 minutes, or until lightly golden. Remove the oven and place the pan on a cooling rack. Cool for at least 15 minutes before removing. In the meantime, make the chocolate coating. Melt the chopped chocolate in a double boiler or in the microwave. Dip each cookie halfway into the chocolate then return to the lined baking sheet. Sprinkle with sea salt or additional chopped pistachios, if desired. Allow the chocolate to set before serving. Place the baking sheet into the refrigerator.

Method:
Marinate the chicken in buttermilk, salt and pepper for 30 minutes. Now remove the chicken from the 1st marinate, and add the rest of the marinade ingredients to it and leave it aside for few hrs. Now heat oil, deep fry the chicken pieces and keep it aside . Heat some oil in a pan, add chopped garlic, once they start smelling, add curry leaves, mint leaves and green chilies. Stir for few seconds and add the powdered masalas. Now add the yoghurt, salt, soya sauce and stir for 2 minutes and add the fried chicken. Coat them well and serve.

Method:

First dissolve mango custard in 6 tbsp milk. Then in a mixing bowl add eggs and beat well with hand mixer. Now add the remaining milk and icing sugar, beat well with hand mixer. Then add flour and mix properly with spoon. Now add dissolved custard and mango paste, mix well. Then add the mixture in a microwave proof bowl and allow it to set. Now place the bowl in the microwave and set it on Dessert on A-59. Press the start button. Once it is done, take the bowl out of the microwave and let it to cool down on room temperature. Lastly keep the pudding in the freezer to cool and serve.