Chef.Rohit Yadav

“Sesame-crusted Saku tuna steak, citrus risotto tart, and sautéed shiitake mushrooms, finished with a delicate coconut–yellow capsicum velouté.”

🌿 Jeera & Ajwain Coin Cookies (No Baking Soda)
Ingredients:
All-purpose flour (maida) – 1 cup (120 g)
Butter (soft, unsalted) – ½ cup (100 g)
Powdered sugar – 3 tbsp (adjust to taste)
Salt – ½ tsp (or to taste)
Roasted cumin seeds (jeera) – 1 tsp
Ajwain (carom seeds) – ½ tsp
Milk – 1–2 tbsp (only if needed to bind)

Method:
Prepare seeds
Dry roast jeera and ajwain lightly until aromatic (do not burn). Let them cool.
Make the dough
In a bowl, cream butter and sugar until smooth and fluffy.
Add roasted jeera, ajwain, and salt. Mix well.
Add flour gradually and mix to form a soft dough.
If too dry, add 1–2 tbsp milk just enough to bind (don’t over-knead).
Shape cookies
Roll the dough into a log (like a cylinder). Wrap in cling film.
Chill in the fridge for 30–40 minutes so it firms up.
Slice into coin-shaped discs (about ¼ inch thick).

Bake
Preheat oven to 170°C (340°F).
Place the slices on a baking tray lined with parchment.
Bake for 12–15 minutes or until the edges turn golden.
Cool & Store
Let cookies cool completely on a wire rack.
Store in an airtight jar—stays crisp for up to 2 weeks.

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DON'T WORRY IF PLAN A FAILS, THERE ARE 25 MORE LETTERS IN THE ALPHABET.

#shelfmotivation | Chef.Rohit Yadav It’s a fun and clever reminder that failure isn’t the end — it’s just part of the process. If Plan A doesn’t work, move on to Plan B... or C... or all the way to Plan Z if needed. Persistence, creativity, and flexibility matter way more than getting it perfect the first time. ...