Custard Cookies

I tried these last week and result was awesome :-)

Ingredients:

2 cups flour
half cup custard powder
half cup pure icing sugar
250g unsalted butter
1 tsp vanilla essence

Method: 

Bring the butter to room temperature. Pre-heat the oven to 180 degrees C.

If you have a food processor, mix the butter with icing and vanilla. Process for a couple of minutes or until well combined. You can use a hand-mixer.

Add the flour and custard. Pulse until JUST well combined. Do not over-process coz then your cookies won't have a fine delicate crumbly texture.

Shape as desired and bake on greased trays!

PS: I rolled teeny balls with my hands, placed them on the tray and flattened them slightly with a fork. Dip the fork in flour to avoid it sticking to the cookies.

The above quantity will yield around 44 to 45 cookies :-)

Courtesy: FOODILCIOUS "COOKS @ WORK" (page on facebook)

Moist Chocolate Cake

Picture after Peanuts Sprinkle and before peanut sprinkle :-)
Mothers day cake for my sweet Mom :-)

For the cake:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Coco Powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

DIRECTIONS:

Heat oven to 190 degree. Grease and flour baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

FUDGE FROSTING:

2 OUNCES semisweet chocolate
2 cups icing Sugar (sifted)
4 tbsps unsalted butter
3 tbsps milk or light cream
1 tsp Vanilla extract

Directions:

Break or chop the chocolate into small pieces. Put the chocolate, icing sugar, butter, milk OR cream and vanilla extract in a heavy-bottomed saucepan.
Stir over very low heat until both the chocolate and the butter have melted.
Remove the mixture from the heat and stir until evenly blended.
Beat the icing frequently as it cools until it thickens sufficiently to use for spreading or piping.
Use the icing immediately and work quickly once it has reached the right consistency.

For Decorations:
Make chocolate flakes by grating it :-)
Sprinkle over cake :-)
Can top with peanuts like I did.


Note: You can make any design with frosting I simple make layer on top :-)

Courtesy: FOODILCIOUS "COOKS @ WORK" (page on facebook)

Coconut biscuits/cookies

2-3 level tblsp butter
1/2 cup sugar
4 tblps Honey
1 Egg
1 cup SR Flour (self raising)
Pinch of salt
vanila to taste
1 1/2 cup desicated coconut

-cream butter and sugar
-add egg- sifted flour-salt-vanila and coconut
-mix well,spoon on a greased tray
-flatten with a spoon
-bake at 18° for 10-15 minutes

You can use simple plain flour with 1tsp baking powder ,n u can use 1/2 tsp vanilla

Bounty Cake

Made this one for my brother's birthday and result was yummy, although decoration was not that good but taste was simply awesome.

INGREDIENTS:

5 eggs
1 cup caster sugar
1 tsp vanilla essence
2 tbsp cocoa powder
3/4 cup oil
1 1/2 cup plain flour
2 tsp baking powder

FOR FILLING:

2 egg white
1 cup desiccated coconut
1/2 cup icing sugar 

Chocolate Glaze:

150 gm dark chocolate (chopped)
1/2 cup cream.
shredded coconut decoration

Method (chocolate glaze):

Place chopped chocolate and cream in a saucepan. cook on low heat. stirring until chocolate has melted and its smooth, cool it. Pour the glaze over the cake.

METHOD:
beat eggs n sugar for 7 min,till thick & fluffy.
add vanilla essence n oil n beat for 1 min.
in separate bowl sieve flour,baking powder n cocoa powder.
fold dry ingredients in egg mixture.

FOR FILLING:
beat egg whites till peaks form n stiff,
add in sugar n beat for other 2 mins
add coconut n mix.

TO ASSEMBLE:
grease baking tin n then dust with flour..
pour half of cake mixture in the tin n level
pour filling n level.
pour the remaining cake mixture n level.
bake @preheated oven 180 C for 30 mins or when the tooth pick inserted in comes out clean.
remove from oven, cool in the tin. Spread the cooled cake with the glaze. decorate with coconut

Zebra Cake

This was soooooooooooo Good, Soft and yummy, everyone loved it :-)

 

4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
2 cups (10 oz / 300 g) all-purpose flour
1/3 teaspoon vanilla powder
1 tablespoon baking powder
2 tablespoons dark cocoa powder

1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color.

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVER BEAT to prevent air pockets from forming in the batter. The batter should be of medium consistency, not too thick and not too watery.

4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the oven to 350F (180C).

6. Lightly grease a 9" round pan.

7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.

8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool.

Courtesy: FOODILCIOUS "COOKS @ WORK" (page on facebook)

Asian Sweet Dish of Carrots (Gajar ke Kheer)

Ingredients:
Carrots - 1 Kg grated finely (Kadukash ke hoye)
Milk - 2 liters
Rice- 1/2 cup soaked for 2 to 3 hours
Sugar- 8 Table spoons
Illachi - 4 to 6
Salt- 1/4 teaspoon
Pista, Almonds, Coconut as required

Method:
Boil Milk, then add Illachi.
on one boil add carrots & rice and let it cook on low flame till rice and carrots are done and mixed well with milk. once its gets thick add sugar, salt, cut almonds and coconut fine slices.
After 5 to 10 minutes, remove from flame.
Dish out, garnish with pista and almonds.
Let it cool and serve :-)

Kalay Channay ke Chat

Ingredients:
1/2 kg kalay channay- washed amd soaked overnight with 1/4 tea spoon baking soda.
In morning wash them and boil them.
2 onions finely chopped
2 green chilli finely chopped
1 tomato finely chopped
1/4 bunch green corrainder leaves finely chopped
1 tea spoon ginger garlic paste
1 1/2 tea spoon salt
1 1/2 tea spoon red chilli powder
1 tea spoon roasted crushed cumin seeds
1/2 tea spoon all spice powder (garam masala)
2 table spoom lemon juice or imlee ke chatni

Method:
Take 1/4 cup oil, heat it.
Add onion, once it is transparent add ginger garlic paste.
Add tomatos, salt, red chili powder, bhoon lain.
Add boiled channay, Cumin powder, garam masala, green chilli- bhoon lain.
In end add lemon juice and green corrainder.