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Abha Nakra Jolly

Veggie Power Sandwich

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Veggie Power Sandwich
This cold sandwich is everything you could ask for. An interesting combination of ingredients makes this sandwich an enjoyable treat! Very easy and quick to make and both kids and adults will these sandwiches. It packs beautifully for lunch too!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. Bread slices - 6
  2. Paneer -100 gms
  3. Spinach - 1 Cup, chopped
  4. Carrots - 1/4 Cup, cut in chunks
  5. Salt - To Taste
  6. Black pepper - 1/2 Tsp
  7. Dry mix herbs - 1/2 Tsp
  8. Butter - 2 tbsp ( softened )
  9. Cream cheese - 1 Tbsp
  10. Sour cream - 1 Tbsp
  11. Butter - 2 Tbsp
Instructions
  1. Take paneer cubes, spinach, carrots, salt, black pepper and dry herbs in a food processor and pulse it 3-4 times to make a coarse mixture.
  2. Transfer the mixture in a bowl and add cream cheese and sour cream. Mix it well.
  3. Cut the sides of the bread. Apply butter on one side of the bread. Spread the paneer mixture evenly and cover with the another slice of bread. Cut the sandwich in half and serve.
Notes
  1. If you don’t have sour cream you can skip adding and add some more cream cheese.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Veggie Power Sandwich step by step photo:
1. Take paneer cubes, spinach, carrots, salt, black pepper and dry herbs in a food processor and pulse it 3-4 times to make a coarse mixture.
veggie power sandwich

2. Transfer the mixture in a bowl and add cream cheese and sour cream. Mix it well.
veggie power sandwich

3. Cut the sides of the bread. Apply butter on one side of the bread. Spread the paneer mixture evenly and cover with the another slice of bread. Cut the sandwich in half and serve.
veggie power sandwich

Grilled Salmon with Avocado Salsa

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Grilled Salmon with Avocado Salsa
Spice rubbed grilled salmon topped with a creamy avocado salsa is one of the best recipes you will ever try! This Grilled salmon is an easy, healthy and delicious recipe that you will love whether you’re on a diet or not!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Salmon - 2 fillets ( I prefer to use skinless salmon )
  2. Olive oil - 1 Tbsp
  3. Salt - 1 Tsp
  4. Red chili powder - 1/2 Tsp
  5. Onion powder - 1 Tsp
  6. Ground cumin - 1 Tsp
  7. Black pepper powder - 1 Tsp
For Avocado Salsa
  1. Avocado - 1, cut into cubes
  2. Red onion - 1/2, sliced
  3. Lime juice - 2 Tbsp
  4. Cilantro - 1 Tbsp, chopped
Instructions
  1. Mix the salt, chili powder, onion powder, ground cumin, black pepper powder together.
  2. Rub the salmon with olive oil and this seasoning mix on both sides.
  3. Refrigerate for at least 30 minutes.
  4. Combine the avocado, onion, cilantro, and lime juice in a bowl and mix well, chill until ready to use.
  5. Preheat the grill.
  6. Grill the salmon as desired. (I grilled for about 5 minutes)
  7. Top with avocado salsa and enjoy!
Notes
  1. Salmon is easy to overcook so watch yours carefully.
  2. You will notice the fat beginning to leave the fish (it will look like some white on the sides of the salmon) right before it’s done.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Grilled Salmon step by step photo:
1. Mix the salt, chili powder, onion powder, ground cumin, black pepper powder together.
1

2. Rub the salmon with olive oil and this seasoning mix on both sides.Refrigerate for at least 30 minutes.
2

3. Combine the avocado, onion, cilantro, and lime juice in a bowl and mix well, chill until ready to use.
3

4. Preheat the grill. Grill the salmon as desired. (I grilled for about 5 minutes)
4

5. Top with avocado salsa and enjoy!
5

Boondi Ki Kadhi

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Boondi Ki Kadhi
Boondi Ki Kadhi has a unique taste as every bite contains a taste of boondi dipped in kadhi. Boondi kadhi is an amazing variation to a typical Punjabi kadhi recipe. Make this easy and delicious kadhi and pair it along with rice and roti.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Yogurt - 1 1/5 cups (slightly sour )
  2. Besan / Gram flour - 2 Tbsp
  3. Boondi (fried gram flour balls) - 1/2 cup
  4. Onion - 1/4 cup, chopped
  5. Ginger green chili paste - 1 Tbsp
  6. Turmeric powder - 1 Tsp
  7. Red chili powder - 1 Tsp
  8. Cumin seeds - 1 Tsp
  9. Garam masala - 1/2 Tsp
  10. Mustard seeds - 1 Tsp
  11. Curry leaves - 6-7
  12. Round dry red chilies - 2-3
  13. Asafoetida - 1/4 Tsp
  14. Salt to taste
  15. Fenugreek seeds - 1/4 Tsp
  16. Coriander leaves - 2 Tbsp, chopped
  17. Water as needed
  18. Oil - 1 Tbsp
For tempering
  1. Ghee - 3/4 Tbsp
  2. Cumin seeds - 1/2 Tsp
  3. Red chili powder - 1/4 Tsp
Instructions
  1. Combine the yogurt, besan, turmeric powder, red chili powder, ginger and green chili paste and whisk well until there are no lumps. Add approx 2 1/2 cups of water. Whisk it again until well combined. Keep it aside.
  2. Heat the oil in a deep non stick pan. Add cumin seeds, mustard seeds, asafoetida, fenugreek seeds, curry leaves, round red chilies. Let it sauté on a medium flame for few seconds.
  3. Add the onions and cook it on a medium flame for 3-4 minutes until onions are soft and translucent.
  4. Lower the flame and add the yogurt besan mixture. Mix well and cook on a medium flame for 5-6 minutes while stirring continuously. Add salt and mix.
  5. Now add the boondi, stir well. Cook for a minute. Add garam masala and coriander leaves. Switch off the flame
  6. Heat ghee in a small pan, add 1/4 tsp of cumin seeds and 1/4 tsp of red chili powder. Mix it well. Pour this tadka on a hot kadhi just before serving. Garnish with coriander leaves.
  7. Serve hot with steamed rice or roti.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Boondi Ki Kadhi step by step photo:
1. Combine the yogurt, besan, turmeric powder, red chili powder, ginger and green chili paste and whisk well until there are no lumps. Add approx 2 1/2 cups of water. Whisk it again until well combined. Keep it aside.
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2. Heat the oil in a deep non stick pan. Add cumin seeds, mustard seeds, asafoetida, fenugreek seeds, curry leaves, round red chilies. Let it sauté on a medium flame for few seconds. Add the onions and cook it on a medium flame for 3-4 minutes until onions are soft and translucent. Lower the flame and add the yogurt besan mixture. Mix well and cook on a medium flame for 5-6 minutes while stirring continuously.
2

3. Add salt and mix. Now add the boondi, stir well. Cook for a minute. Add garam masala and coriander leaves. Switch off the flame.
3

4. Heat ghee in a small pan, add 1/4 tsp of cumin seeds and 1/4 tsp of red chili powder. Mix it well. Pour this tadka on a hot kadhi just before serving. Garnish with coriander leaves. Serve hot with steamed rice or roti.
4

Strawberry Summer Cake

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Strawberry Summer Cake
This Strawberry Summer Cake has a soft, sweet and moist crumb with the bursts of strawberry flavor in every bite. Do try!
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Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Ingredients
  1. All purpose flour / Maida - 1 1/2 cup
  2. Sugar - 3/4 cups + 1 Tbsp to sprinkle on top
  3. Butter - 5 Tbsp ( approx 80 gms )
  4. Milk - 1/2 cup ( 120 ml)
  5. Egg - 1
  6. Baking soda - 1 1/2 Tsp
  7. Salt - 1/4 Tsp
  8. Strawberries - 2 cups ( sliced in half + some chopped)
  9. Vanilla Essence - 1 Tsp
Instructions
  1. Preheat oven to 356 degree F ( 180 degree C). Grease a 9 inch round tin with butter and dust with flour or you can use silicon mound as I have used in this recipe. Set this aside.
  2. Mix together flour, baking powder and salt and set aside.
  3. Now take butter, vanilla and sugar in a bowl and use a beater to whip.
  4. Then add in egg and whip again till fluffy.
  5. Now add in half of the flour and fold gently. Add in milk and the remaining flour and fold gently. The batter will be thick.
  6. Now spoon half of the batter in the baking pan and add chopped strawberries. Add the remaining batter and top with sliced strawberries. Now sprinkle sugar on top and bake for 50 to 60 mins. Insert a toothpick to check whether the cake is done, If the toothpick comes out clean then the cake is done.
  7. Now let the cake cool in the tin for 10-15 minutes. Slice and serve.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Strawberry Summer Cake step by step photo:
1. Preheat oven to 356 degree F ( 180 degree C). Grease a 9 inch round tin with butter and dust with flour or you can use silicon mound as I have used in this recipe. Set this aside.

2. Mix together flour, baking powder and salt and set aside.
Strawberry Summer Cake 1

3. Now take butter, vanilla and sugar in a bowl and use a beater to whip.
Strawberry Summer Cake 2

4. Then add in egg and whip again till fluffy.Now add in half of the flour and fold gently. Add in milk and the remaining flour and fold gently. The batter will be thick.
Strawberry Summer Cake 3

5. Now spoon half of the batter in the baking pan and add chopped strawberries. Add the remaining batter and top with sliced strawberries. Now sprinkle sugar on top and bake for 50 to 60 mins.
Strawberry Summer Cake 4

6. Insert a toothpick to check whether the cake is done, If the toothpick comes out clean then the cake is done.
Now let the cake cool in the tin for 10-15 minutes. Slice and serve.
Strawberry Summer Cake 5

Achari Bhindi

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Achari Bhindi
A tangy sabzi, cooked in onion tomato masala, perked up with aromatic achaari spices (homemade) which gives this Achari Bhindi a super peppy flavor and aroma too. A must try! 😋
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients for the spice mix
  1. Cumin seeds - 1 Tsp
  2. Coriander seeds - 1 Tsp
  3. Fennel seeds - 1 Tsp
  4. Mustard seeds - 1/2 Tsp
  5. Onion seeds / Kalonji - 1/2 Tsp
  6. Fenugreek seeds - 1/2 Tsp
  7. Dry red chilies - 2
Other ingredients
  1. Okra/ Ladyfinger/ Bhindi - 250 gms (cut into half )
  2. Asafoetida - 1/4 Tsp
  3. Cumin seeds - 1 Tsp
  4. Onion - 1, medium, chopped
  5. Tomato - 1, large, chopped
  6. Ginger - 1 inch piece, finely chopped
  7. Garlic - 1 Tbsp, finely chopped
  8. Green chilies - 1 Tsp, finely chopped
  9. Dry red chili - 1, break into half
  10. Salt to taste
  11. Turmeric powder - 3/4 Tsp
  12. Red chili powder - 1/2 Tsp
  13. Mustard oil - 4 Tbsp
  14. Coriander leaves for garnish
Instructions
  1. Roast cumin seeds, coriander seeds, fennel seeds, mustard seeds, onion seeds, fenugreek seeds, dry red chilies in a pan on a low flame for a minute or until the spices are fragrant. Let it cool and grind the spices into a coarse powder. Set it aside.
  2. Heat 2 tbsp of oil in a pan. Add bhindi and sauté for 4-5 minutes ( it should not be mushy). Switch off the flame and keep it aside )
  3. Heat the remaining 2 tbsp of oil in a pan ( you can use the same pan ). Add asafoetida and cumin seeds, let it crackle. Now add dry red chili, ginger, garlic and green chilies, let it sauté for few seconds.
  4. Add chopped onions, mix and sauté till the onions turn light brown in color. Then add the prepared spice mix. Mix well and add tomatoes, salt, turmeric powder. Stir and cover with the lid and cook for 5 minutes. Then add red chili powder, add the sautéed bhindi, gently mix it with the masala. Cover and cook for 2-3 minutes. Garnish with coriander leaves.
  5. Serve hot with Phulka or parantha.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Achari Bhindi step by step photo:

1. Roast cumin seeds, coriander seeds, fennel seeds, mustard seeds, onion seeds, fenugreek seeds, dry red chilies in a pan on a low flame for a minute or until the spices are fragrant. Let it cool and grind the spices into a coarse powder. Set it aside.
1
2

2. Heat 2 tbsp of oil in a pan. Add bhindi and sauté for 4-5 minutes ( it should not be mushy). Switch off the flame and keep it aside )
3

3. Heat the remaining 2 tbsp of oil in a pan ( you can use the same pan ). Add asafoetida and cumin seeds, let it crackle. Now add dry red chili, ginger, garlic and green chilies, let it sauté for few seconds.
Add chopped onions, mix and sauté till the onions turn light brown in color. Then add the prepared spice mix. Mix well and add tomatoes, salt, turmeric powder.
4
5

4. Stir and cover with the lid and cook for 5 minutes. Then add red chili powder, add the sautéed bhindi, gently mix it with the masala. Cover and cook for 2-3 minutes. Garnish with coriander leaves.
6

5. Serve hot with Phulka or parantha.

Eggless Condensed Milk Cake

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Eggless Condensed Milk Cake
This Eggless Condensed Milk Cake is simple to bake, yet very delicious. While Condensed milk enhances the richness of this cake, a dash of vanilla adds to its flavor, bringing the overall experience to an incomparably high level. Serve with tea/coffee or as it is!
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. Sweetened condensed milk - 1 cup
  2. Melted butter - 1/2 cup
  3. Milk - 1/4 to 1/2 cup
  4. Vanilla essence - 1 1/2 Tsp
  5. All purpose flour/ Maida - 1 3/4 cup
  6. Baking powder - 1 Tsp
  7. Baking soda - 1/2 Tsp
  8. Powdered sugar to sprinkle on top ( optional )
Instructions
  1. Preheat oven to 350 degrees F ( 180 C ). Grease the cake tin and line it with parchment paper.
  2. Sift all purpose flour, baking powder and baking soda in a bowl and set aside.
  3. Take condensed milk, melted butter,half of the milk and vanilla essence in a separate bowl and whisk mixture until well combined.
  4. Add in flour mixture and rest of the milk in batches and fold gently to form a smooth and lump free batter (as shown in the Video).
  5. Spoon this batter into a prepared pan and bake for 35-40 minutes.
  6. Cool completely. Finish it off with some powdered sugar on top. Slice and serve.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Eggless Condensed Milk Cake step by step photo:

1. Preheat oven to 350 degrees F ( 180 C ). Grease the cake tin and line it with parchment paper.
1

2. Sift all purpose flour, baking powder and baking soda in a bowl and set aside.
2

3. Take condensed milk, melted butter,half of the milk and vanilla essence in a separate bowl and whisk mixture until well combined. Add in flour mixture and rest of the milk in batches and fold gently to form a smooth and lump free batter (as shown in the Video).
3

4. Spoon this batter into a prepared pan and bake for 35-40 minutes. Cool completely. Finish it off with some powdered sugar on top. Slice and serve.
4

Chickpea Summer Salad

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Chickpea Summer Salad
This beautiful Chickpea Summer Salad combines all of my favorite fresh vegetables in one delicious bite. This is the perfect make ahead dish as this salad keeps for days! A super power salad that is so satisfying and delicious!
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Prep Time
12 min
Total Time
12 min
Prep Time
12 min
Total Time
12 min
Ingredients
  1. Avocado - 1
  2. Fresh lemon juice - 1/2
  3. Chickpeas - 1 can ( drained )
  4. Sliced onion - 1/4 cup
  5. Grape / cherry tomatoes - 1 1/5 cup, sliced
  6. Diced cucumber - 1 1/5 cup
  7. Green bell pepper - 1/2 cup, diced
  8. Parsley - 1/2 cup, chopped
For the dressing
  1. Red wine vinegar - 1 1//5 tbsp
  2. Olive oil - 1 1/5 tbsp
  3. Cumin powder - 1/2 tsp
  4. Salt to taste
  5. Pepper to taste
Instructions
  1. Cut avocado into cubes and place in bowl. Squeeze the juice from 1/2 lemon over the avocado and gently stir to combine.
  2. Add remaining salad ingredients and gently toss to combine.
  3. Refrigerate at least one hour before serving.
Notes
  1. You can add or omit any veggies of your choice.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Chickpea Summer Salad step by step photo:
1. Cut avocado into cubes and place in bowl. Squeeze the juice from 1/2 lemon over the avocado and gently stir to combine. Add chickpeas and cucumber.
1

2. Then add remaining salad ingredients and gently toss to combine.
2
3

3. Refrigerate at least one hour before serving.
4

Butter Chakli

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Butter Chakli
This is quick and easy butter chakli recipe which comes out very nice and crunchy and tastes delicious. You can eat it with hot cup of tea or as it is!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. Semolina/ Sooji - 1 cup
  2. Rice flour - 2 cup
  3. Asafoetida - 1/8 Tsp
  4. Cumin seeds - 1 Tsp
  5. Sesame seeds - 1 Tsp
  6. Salt to taste
  7. Red chili powder - 1/2 Tsp
  8. Turmeric powder - 1/2 Tsp
  9. Butter - 2 Tsp
  10. Oil for deep frying
Instructions
  1. Take 2 cups water in a pan. Add asafoetida, turmeric powder, cumin seeds, sesame seeds, red chili powder. Mix it well. Bring to a boil.
  2. Add butter, salt, semolina and cook till mixture thickens.
  3. Transfer in a bowl and let it cool for 2 minutes. Add rice flour and knead the stiff dough with the help of some water.
  4. Grease the chakli maker. Take a portion of the dough and press it into a chakli press and cover it with the lid.
  5. Press out round swirls of chakli onto parchment paper or some greased plate.
  6. Gently lift each chakli and deep fry them on a medium flame till they are golden brown from both the sides.
  7. Drain on a absorbent paper. Chakli are ready to serve.
Notes
  1. These chaklis can be stored in an air-tight container for 10-15 days.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Butter Chakli step by step photo:
1. Take 2 cups water in a pan. Add asafoetida, turmeric powder, cumin seeds, sesame seeds, red chili powder. Mix it well. Bring to a boil.
1

2. Add butter, salt, semolina and cook till mixture thickens.
2

3. Transfer in a bowl and let it cool for 2 minutes. Add rice flour and knead the stiff dough with the help of some water.
3

4. Grease the chakli maker. Take a portion of the dough and press it into a chakli press and cover it with the lid.
Press out round swirls of chakli onto parchment paper or some greased plate.Gently lift each chakli and deep fry them on a medium flame till they are golden brown from both the sides.
4

5. Drain on a absorbent paper. Chakli are ready to serve.
5

Palak Chicken | Murg Saagwala

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Palak Chicken | Murg Saagwala
This recipe features chicken pieces dunked in yummy silky smooth spinach curry. Perfect to go with Paratha, naan or even rice. It tastes so delicious that even picky eaters won’t be able to resist this dish. Give it a go!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Chicken - 500 gms
  2. Spinach - 1 cup ( blanched and puréed )
  3. Onions - 1 medium, chopped
  4. Fresh tomato purée - 1 cup
  5. Green chili - 1 Tsp, chopped
  6. Garlic - 1 Tbsp, chopped
  7. Ginger - 1 inch piece, chopped
  8. Turmeric powder - 1 Tsp
  9. Red chili powder - 3/4 Tsp
  10. Coriander powder - 1 Tsp
  11. Garam masala - 1 Tsp
  12. Coriander leaves - 2 Tbsp
  13. Ghee - 1 1/5 Tbsp
  14. Cinnamon stick - 1
  15. Bay leaf - 1
  16. Black cardamom - 1
  17. Cloves - 2
  18. Cumin seeds - 1 Tsp
  19. Fresh cream - 2 Tbsp
  20. Kasoori methi / Dry fenugreek leaves - 1 Tsp ( crushed )
  21. Salt to taste
Instructions
  1. Heat ghee in a pan, add cinnamon stick, bay leaf, cloves, black cardamom and cumin seeds. Let it sauté for few seconds, add chopped onions, ginger, garlic and green chilies. Add salt, red chili powder, turmeric powder, coriander powder. Mix it well. Cook for 2-3 minutes.
  2. Add tomato purée. Cover and cook for 5 minutes. Add in chicken pieces. Let it cook for 7 -8 minutes, covered or until the chicken is 70% cooked.
  3. Now, add spinach purée, mix it well, cover and cook for 5 minutes. Add cream, garam masala, kasoori methi and mix it well. Garnish with coriander leaves. Serve hot with parantha, naan or rice.
Notes
  1. Roast kasoori methi lightly on a pan or skillet and crush it between your palms to get the best aroma.
  2. I like to use chicken thigh pieces as it is the most succulent cut of meat. You can use boneless or with bone pieces as per your preference.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Palak Chicken | Murg Saagwala step by step photo:
1. Heat ghee in a pan, add cinnamon stick, bay leaf, cloves, black cardamom and cumin seeds.
1

2. Let it sauté for few seconds, add chopped onions, ginger, garlic and green chilies.
2

3. Add salt, red chili powder, turmeric powder, coriander powder. Mix it well. Cook for 2-3 minutes.
3

4. Add tomato purée. Cover and cook for 5 minutes.
4

5. Add in chicken pieces. Let it cook for 7 -8 minutes, covered or until the chicken is 70% cooked.
5

6. Now, add spinach purée, mix it well, cover and cook for 5 minutes.
6

7. Add cream, garam masala, kasoori methi and mix it well. Garnish with coriander leaves.
7

8. Serve hot with parantha, naan or rice.
8

Whole Wheat Biscuit | Atta Biscuit ( Bakery style)

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Whole Wheat Biscuit | Atta Biscuit ( Bakery style)
Happiness is home made biscuits. These are very easy to make and tastes just like we get in bakeries. This can be enjoyed with hot cup of tea, coffee or just plain milk. Do give it a try!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Butter / Ghee - 120 gms
  2. Powdered sugar - 180 gms
  3. Baking powder - 1 1/2 Tsp
  4. Wheat flour - 300 gms
  5. Cardamom powder - 1 Tsp
  6. Milk -120 ml
Instructions
  1. In a mixing bowl, add butter/ghee and powdered sugar and mix it well with the help of hand mixer. ( you can mix it with whisk too, till the sugar is mixed well with the butter )
  2. Add whole wheat flour (atta), baking powder, cardamom powder and milk and knead it into a dough.
  3. Take a biscuit maker, and place a portion of the dough inside it ( as shown in the video ).
  4. Tighten the lid and press the biscuit maker to prepare the biscuit shape.
  5. Place all the biscuits 1 inch apart on a baking tray lined with parchment or wax paper.
  6. Preheat the oven to 320 degrees F ( 160 degrees C ) and bake the cookies for 18-20 minutes. The more you bake, the more crunchier it’s going to be.
  7. Remove from the oven and let it cool for 10 minutes and serve immediately or store in an air-tight container and use as required.
Notes
  1. You can check my other cookie recipes here: Chocolate Chip Cookies , Coconut Cookies , Linzer Cookies, Jeera / Cumin Cookies , Oatmeal Raisin Cookies
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Whole Wheat Biscuit step by step photo:

1. In a mixing bowl, add butter/ghee and powdered sugar and mix it well with the help of hand mixer. ( you can mix it with whisk too, till the sugar is mixed well with the butter )
1

2. Add whole wheat flour (atta), baking powder, cardamom powder and milk and knead it into a dough.
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2

3. Take a biscuit maker, and place a portion of the dough inside it ( as shown in the video ).
3

4. Tighten the lid and press the biscuit maker to prepare the biscuit shape. Place all the biscuits 1 inch apart on a baking tray lined with parchment or wax paper.
4

5. Preheat the oven to 320 degrees F ( 160 degrees C ) and bake the cookies for 18-20 minutes.
5

6. The more you bake, the more crunchier it’s going to be.
Remove from the oven and let it cool for 10 minutes and serve immediately or store in an air-tight container and use as required.
6

aviator game