Coconut Biscuits
Ingredients
Egg yolk 1
Desiccated coconut (for coating) ½ cup
Butter 250 gm
...Icing sugar 100 gm
Desiccated coconut 2 ½ cup
Coconut essence ½ tsp
Flour 4 tbsp
Method
In a bowl beat together 250 gm butter, ½ tsp coconut essence and 1egg yolk for 2 minutes, add 100 gm icing sugar and beat well, mix together 2 ½ cup desiccated coconut and 4 tbsp flour, fold in the butter mixture, mix slightly, keep in freezer for 30 minutes, now remove from freezer, roll and cut with biscuit cutter, roll in reaming ½ cup coconut and put in an ungreased baking tray. Bake in a pre heated oven of 190 degrees for 20 minutes
Friday, 21 December 2012
Lemon Meringue Pie
Lemon Meringue Pie
Ingredients for Base
Butter 4 ounces
Flour 6 ounces
Baking powder 1 tsp
...Sugar 3 tbsp
Ingredients for Filling
Milk 2 cups
Yellow color a pinch
Eggs 3 separated
Butter 1 tbsp
Flour 2 tsp heaped
Cream of tartar ¼ tsp
Lemon juice 2 tbsp
Sugar 4 tbsp
Method for Base
Beat 4 ounces butter and 3 tbsp sugar, add in 6 ounces flour and 1 tsp baking powder, now knead it to dough with chilled water if needed, roll the dough and line a 8 inch pie plate, prick base with fork and bake in a preheated oven of 190 degrees C for 20 minutes, remove and keep aside.
Method
Beat 3 egg yolks with 4 tbsp sugar, 2 cups milk and 2 tsp heaped flour, put to cook on low flame, string continuously till thick, remove from fire, add 2 tbsp lemon juice, a pinch of yellow color and 1 tbsp butter, pour mixture in the baked pie shell, beat 3 egg whites stiff with ¼ tsp cream of tartar, put meringue in a piping bag and pipe on the filling, bake in a very hot oven 225 degree C for 5 minutes, serve hot or cold.
Ingredients for Base
Butter 4 ounces
Flour 6 ounces
Baking powder 1 tsp
...Sugar 3 tbsp
Ingredients for Filling
Milk 2 cups
Yellow color a pinch
Eggs 3 separated
Butter 1 tbsp
Flour 2 tsp heaped
Cream of tartar ¼ tsp
Lemon juice 2 tbsp
Sugar 4 tbsp
Method for Base
Beat 4 ounces butter and 3 tbsp sugar, add in 6 ounces flour and 1 tsp baking powder, now knead it to dough with chilled water if needed, roll the dough and line a 8 inch pie plate, prick base with fork and bake in a preheated oven of 190 degrees C for 20 minutes, remove and keep aside.
Method
Beat 3 egg yolks with 4 tbsp sugar, 2 cups milk and 2 tsp heaped flour, put to cook on low flame, string continuously till thick, remove from fire, add 2 tbsp lemon juice, a pinch of yellow color and 1 tbsp butter, pour mixture in the baked pie shell, beat 3 egg whites stiff with ¼ tsp cream of tartar, put meringue in a piping bag and pipe on the filling, bake in a very hot oven 225 degree C for 5 minutes, serve hot or cold.
Carrots Cookies
Carrots Cookies
Ingredients
Egg (beaten) half
Flour 1 cup
Oats 1 cup
...Butter ¼ cup
Walnuts ½ cup
Fine sugar ½ cup
Grated carrots ½ cup
Milk ¼ cup
Vanilla essence 1 tsp
Baking powder 1 tsp
Cinnamon powder ½ tsp
Ingredients for icing
Icing sugar 1 cup heaped
Soft butter 2 tbsp
Orange juice 1 to 2 tbsp as required
Method
Beat ¼ cup butter and ½ cup sugar till creamy, add in half beaten egg and beat again, now add ½ cup grated carrots, ¼ cup milk and 1 tsp vanilla essence. Now add 1 cup flour, 1 cup oats, ½ cup chopped walnuts, 1 tsp baking powder and ½ tsp cinnamon powder. Mix well. Drop with spoons full on greased cookie sheet, bake on 190 degree for 15 minutes until slightly brown, cool dip in icing and serve.
Method for icing
Beat together 2 tbsp butter, 1 cup heaped icing sugar adding 1 to 2 tbsp orange juice to make thick spreadable consistency icing.
Ingredients
Egg (beaten) half
Flour 1 cup
Oats 1 cup
...Butter ¼ cup
Walnuts ½ cup
Fine sugar ½ cup
Grated carrots ½ cup
Milk ¼ cup
Vanilla essence 1 tsp
Baking powder 1 tsp
Cinnamon powder ½ tsp
Ingredients for icing
Icing sugar 1 cup heaped
Soft butter 2 tbsp
Orange juice 1 to 2 tbsp as required
Method
Beat ¼ cup butter and ½ cup sugar till creamy, add in half beaten egg and beat again, now add ½ cup grated carrots, ¼ cup milk and 1 tsp vanilla essence. Now add 1 cup flour, 1 cup oats, ½ cup chopped walnuts, 1 tsp baking powder and ½ tsp cinnamon powder. Mix well. Drop with spoons full on greased cookie sheet, bake on 190 degree for 15 minutes until slightly brown, cool dip in icing and serve.
Method for icing
Beat together 2 tbsp butter, 1 cup heaped icing sugar adding 1 to 2 tbsp orange juice to make thick spreadable consistency icing.
Chana Bhatora
Chana Bhatora
Ingredients for Chana
Chickpea (soaked overnight) 250 gm
Tea bag 1
Oil ½ cup
...Whole white cumin 1 tsp
Cumin powder 1 tsp
Crushed garlic 1 tbsp
Ginger finely chopped 1 tbsp
Dry mango powder 2 tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Salt ½ tsp
Turmeric ¼ tsp
National Sabzi Masala 2 tbsp
Onion chopped 4 tbsp
Ingredients for Bhatura
Potatoes boiled and mashed 1 cup
Flour 1 ½ cup
Salt ½ tsp
Oil 2 tbsp
Oil for deep frying
Method for Chana
Cook 250 gm soaked chickpeas with 1 tea bag till tender, discard the tea bag and keep aside, heat ½ cup oil in a pan, add 1 tsp white cumin seeds, 1 tbsp chopped ginger garlic paste and 4 tbsp chopped onion, fry till color of onion turn to golden brown, add in 2 tbsp National Sabzi Masala, 2 tsp chili powder, 2 tsp dry mango powder, 2 tsp coriander powder, ¼ tsp turmeric powder, 1 tsp cumin powder and ½ tsp salt with ½ cup of water, fry for 5 minutes, add in the boiled chickpeas with 1 cup of water, cover and cook for 15 minutes till done.
Method for Bhatura
Mix 1 ½ cup flour, 1 cup mashed potato, 2 tbsp oil and ½ tsp salt, knead into a firm dough without adding any water, knead very well till smooth, add little yogurt if required, cover with a wet cloth and leave it for 15 minutes, divide the dough into 8 equal parts and roll out into ¼ plate size puri , deep fry in hot oil till light golden, serve with chana.
Ingredients for Chana
Chickpea (soaked overnight) 250 gm
Tea bag 1
Oil ½ cup
...Whole white cumin 1 tsp
Cumin powder 1 tsp
Crushed garlic 1 tbsp
Ginger finely chopped 1 tbsp
Dry mango powder 2 tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Salt ½ tsp
Turmeric ¼ tsp
National Sabzi Masala 2 tbsp
Onion chopped 4 tbsp
Ingredients for Bhatura
Potatoes boiled and mashed 1 cup
Flour 1 ½ cup
Salt ½ tsp
Oil 2 tbsp
Oil for deep frying
Method for Chana
Cook 250 gm soaked chickpeas with 1 tea bag till tender, discard the tea bag and keep aside, heat ½ cup oil in a pan, add 1 tsp white cumin seeds, 1 tbsp chopped ginger garlic paste and 4 tbsp chopped onion, fry till color of onion turn to golden brown, add in 2 tbsp National Sabzi Masala, 2 tsp chili powder, 2 tsp dry mango powder, 2 tsp coriander powder, ¼ tsp turmeric powder, 1 tsp cumin powder and ½ tsp salt with ½ cup of water, fry for 5 minutes, add in the boiled chickpeas with 1 cup of water, cover and cook for 15 minutes till done.
Method for Bhatura
Mix 1 ½ cup flour, 1 cup mashed potato, 2 tbsp oil and ½ tsp salt, knead into a firm dough without adding any water, knead very well till smooth, add little yogurt if required, cover with a wet cloth and leave it for 15 minutes, divide the dough into 8 equal parts and roll out into ¼ plate size puri , deep fry in hot oil till light golden, serve with chana.
Fruit Cake
Fruit Cake
Ingredients
Eggs 3 separated
Butter 6 ounces
Brown sugar 6 ounces
...Flour 6 ounces
Currents 3 ounces
Raisons 3 ounces
Chopped almonds 3 ounces
Mixed peel 3 ounces
Glaze cherries finely chopped 3 ounces
Baking powder ¾ tsp
Cake spice ¼ tsp heaped
Nutmeg ground ¼ tsp heaped
Cinnamon powder ¼ tsp heaped
Lemon juice 2 tbsp
Golden syrup or honey 3 tbsp
Method
Beat 6 ounces butter and 6 ounces sugar till light creamy, add in 3 egg yolks one at a time and beat well, beat egg white stiff and fold in the mixture, sieve together 6 ounces flour, ¾ tsp baking powder, baking soda, ¼ tsp cake spice, ¼ tsp ground nutmeg and ¼ tsp cinnamon thrice, divide the sieved flour into 3 parts, in 1st part add all the dry fruits and mix well, now put 2nd part of flour into beaten egg mixture and fold, then add the flour with fruits, then finely fold in the 3rd part of the flour, mix all well lightly, put in the greased ringed tin and bake in a pre heated oven of 150 degree C for 1 hour.
Ingredients
Eggs 3 separated
Butter 6 ounces
Brown sugar 6 ounces
...Flour 6 ounces
Currents 3 ounces
Raisons 3 ounces
Chopped almonds 3 ounces
Mixed peel 3 ounces
Glaze cherries finely chopped 3 ounces
Baking powder ¾ tsp
Cake spice ¼ tsp heaped
Nutmeg ground ¼ tsp heaped
Cinnamon powder ¼ tsp heaped
Lemon juice 2 tbsp
Golden syrup or honey 3 tbsp
Method
Beat 6 ounces butter and 6 ounces sugar till light creamy, add in 3 egg yolks one at a time and beat well, beat egg white stiff and fold in the mixture, sieve together 6 ounces flour, ¾ tsp baking powder, baking soda, ¼ tsp cake spice, ¼ tsp ground nutmeg and ¼ tsp cinnamon thrice, divide the sieved flour into 3 parts, in 1st part add all the dry fruits and mix well, now put 2nd part of flour into beaten egg mixture and fold, then add the flour with fruits, then finely fold in the 3rd part of the flour, mix all well lightly, put in the greased ringed tin and bake in a pre heated oven of 150 degree C for 1 hour.
Christmas Slices
Christmas Slices
Ingredients for Base
Flour 6 ounces
Butter 4 ounces
Sugar 2 ounces
...Currents 2 ounces
Glazed cherries red and green finely chopped 2 ounces
Ingredients for Topping
Eggs 2
Butter 4 ounces
Sugar 4 ounces
Almonds ground 1 cup
Vanilla essence ½ tsp
Method for base
Beat 4 ounces butter well, add in 2 ounces sugar and beat till light and creamy, add in 6 ounce flour and form into a soft dough, keep in fridge for 30 minutes, take a 8 inches square pan, greased with butter and line with butter paper, spread the dough evenly, sprinkle 2 ounces currents and 2 ounces chopped cherries on top.
Method for Topping
Beat 4 ounce butter and 4 ounce sugar well, add 2 eggs one at a time, beat well, add in 1 cup ground almonds with ½ tsp vanilla essence, mix well, and pour this filling mixture on top of the base, bake on 180 degree for 30 minutes. Remove and cool, cut in slices and serve
Ingredients for Base
Flour 6 ounces
Butter 4 ounces
Sugar 2 ounces
...Currents 2 ounces
Glazed cherries red and green finely chopped 2 ounces
Ingredients for Topping
Eggs 2
Butter 4 ounces
Sugar 4 ounces
Almonds ground 1 cup
Vanilla essence ½ tsp
Method for base
Beat 4 ounces butter well, add in 2 ounces sugar and beat till light and creamy, add in 6 ounce flour and form into a soft dough, keep in fridge for 30 minutes, take a 8 inches square pan, greased with butter and line with butter paper, spread the dough evenly, sprinkle 2 ounces currents and 2 ounces chopped cherries on top.
Method for Topping
Beat 4 ounce butter and 4 ounce sugar well, add 2 eggs one at a time, beat well, add in 1 cup ground almonds with ½ tsp vanilla essence, mix well, and pour this filling mixture on top of the base, bake on 180 degree for 30 minutes. Remove and cool, cut in slices and serve
Christmas Trifle
Christmas Trifle
Ingredients
Plain cake ½ pond
Glaze red and green cherries finely chopped ½ cup
Coconut macrons 8 to 10
...Mix peel 1 tbsp
Flaked almonds 2 tbsp
Raisons 2 tbsp
Currents 2 tbsp
Orange slices for decoration
Fresh cream for decoration
Ingredients for Custard
Milk 3 cups
Cream ½ cup
National Custard powder 3 tbsp
Sugar 6 tbsp
Method for Custard
Combine 3 tbsp custard powder and 6 tbsp sugar. Gradually add in 3 cups milk, cook over medium flame for 10 minutes till custard thick, remove and cool.
To Assemble Trifle
Crumble ½ pond plain cake in a large serving bowl, spread with ½ cup orange juice, top with ½ cup chopped glazed cherries, 2 tbsp raison, 2 tbsp currents and 2 tbsp flaked almonds, pour cool custard over cake and fruits, decorated trifle with orange slices, tiny macrons and fresh creams.
Ingredients
Plain cake ½ pond
Glaze red and green cherries finely chopped ½ cup
Coconut macrons 8 to 10
...Mix peel 1 tbsp
Flaked almonds 2 tbsp
Raisons 2 tbsp
Currents 2 tbsp
Orange slices for decoration
Fresh cream for decoration
Ingredients for Custard
Milk 3 cups
Cream ½ cup
National Custard powder 3 tbsp
Sugar 6 tbsp
Method for Custard
Combine 3 tbsp custard powder and 6 tbsp sugar. Gradually add in 3 cups milk, cook over medium flame for 10 minutes till custard thick, remove and cool.
To Assemble Trifle
Crumble ½ pond plain cake in a large serving bowl, spread with ½ cup orange juice, top with ½ cup chopped glazed cherries, 2 tbsp raison, 2 tbsp currents and 2 tbsp flaked almonds, pour cool custard over cake and fruits, decorated trifle with orange slices, tiny macrons and fresh creams.
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