Valentine's Day Cookie

The Ultimate Valentine's Day Cookie
Your sweetheart will be yours forever when you give him or her a batch of these delicious, heart-shaped cookies.

Yield: 4 dozen cookies

1 cup powdered sugar
1 cup butter or margarine, softened
1 tablespoon white vinegar
2 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/4 teaspoon salt
6 drops red food color
Creamy Decorator's Frosting, if desired (below)

Heat oven to 400 F. Beat powdered sugar, butter and vinegar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except food color. Divide dough in half. Mix food color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)

Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut into heart shapes with various sizes of cookie cutters. Place smaller hearts on larger hearts of different color dough if desired. Place about 2 inches apart on ungreased cookie sheet.

Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 30 minutes. If desired, decorate with white and pink Creamy Decorator’s Frosting.

Creamy Decorator's Frosting

2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk or half-and-half

Stir together all ingredients until smooth and spreadable. Tint with food color if desired.

Indian-Chinese Fried Rice

This Chinese fried rce is usually the greatest favourite of all kids.

Ingredients:

Oil- 1 cup
Mustard seeds- 1/2 spoon
Jeera- 1/2 spoon
Egg-1
Shredded Cabage-1 cup
Diagonally cut carrot-1 cup
Half slit beans-1 cup
Minced ginger-1 spoon
Minced garlic-1 spoon
Sliced onion-1
Half slit green chilli-2
Soya sauce-2 spoon
Vinegar-2 spoon
Red chilli sauce-2-3 spoon

Method:

Heat oil in a wok and splutter the mustard seeds and jeera.
Fry in the vegetables for 2 minutes.
Scramble the egg in oil and mix with the vegetables.

Cook rice seperately with little salt and add in a pinch of saffron.
Add the cooked rice in the vegetables.
Add in the soya sauce, vinegar and red chillisauce.
Allow till everything is well cooked.

Garnish with minced coreander leaves and fried onions.

Vegetable Biryani

I wanted to prepare a rich and tasty vegetable biryani for my husband for a sunday lunch. This is how the biryani came up.

Ingredients:

2 cups of basmati rice
1 sp of saffron
Cloves-4
Bayleaf-1
cardamom-4
Fried onions-1 cup
1 sp of Cumin seeds
5-6 red chillies
1 sp of Coreander seeds
Turmeric powder- 1/2 sp