Gol Gappy

Ingredients:
1 cup Sooji (Semolina Flour)
1/2 cup wheat flour
1/2 tea spoon salt
Water as required

Method:
Add salt, wheat floor and sooji together then pour water little by little until it turns into dough, the dough will be bit hard and tough but don't worry that's how it is keep on mixing until dough becomes soft takes about 4 minutes..
After the dough is ready roll it into thin chappati and afterwords take a cutter or something with a round shape to cut out the pieces and do make sure that the dough is rolled out very thin.
Now in a hot oil pan deep fry it.

Ingredients for water:
3 tablespoons tamarind paste (Imlee)
3 tablespoons lemon juice
1 teaspoon black salt
1 teaspoon salt (adjust to taste)
1/2 teaspoon red chilli powder
1 tablespoon cumin seed powder
4 cups water (adjust to taste).

Method:
Put all things in a pan and cook for 5 minutes on medium flame, let it cool and then place it in refrigerator for 15 minutes, it tastes good when it's chilled properly.

Filling:
Two potatoes boiled, skin removed chopped and sprinkled with chat masala

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

Steam Roast & Garlic Fried Rice

Made these today for my sweet brother, It was a yummy blast ^_^
A must try ^_^

Ingredients for Steam Roast:

Chicken:             1 Kg
Dahi:                   2 table spoon
Tumeric (Haldi)   ½ tea spoon
Black Pepper:     1 tea spoon (powder)
Zeera powder:    1/2 tea spoon (roasted & powdered)

Corrainder:         1 tea spoon (roasted and powdered)
Ginger Garlic      2 table spoon
Salt:                    1 tea spoon (or as per your Taste)
BBQ Sauce:       1 table spoon

Lemon Juice:      1 to 2 table spoon

Method:

With help of fork mark several cuts on chicken pieces.

Add all ingredients to chicken.

Mix well with hands.

Keep it in fridge for at least 12 hours.

Deep fry chicken on medium flame.

Steam it for at least 20 Minutes later (steam will make chicken tender and will drain excess oil)

Garlic Fried Rice:

Rice:                   500 Gram (Boiled with salt and 2 to 3 drops of oil)

Spring Onion:     1 large (chopped)

Garlic Cloves:     4 crushed freshly

Soya sauce:        2 table spoon

Black pepper:     ¾ tea spoon (or as per taste)

While Pepper:     ½ tea spoon

Method:

In little quantity of oil fry crushed garlic and white chopped portion of spring onion

Then add boiled rice and all other ingredients

Toss the Rice to mix all things well.

It’s done.

Potato cheese Kebab

Ingredients:

potato (boiled n mashed) - 2 big size
Cumin seed 1tsp full
Salt -to taste
Black pepper -to taste
coriander n mint leaves (chopped) mix2tbsp
cream cheese spread - 2tsp
for coating -egg n crumbs

Method:
mix spices n cheese with potato n mix well
make kebab,dip in beaten egg,coat in crumbs n shallow fry

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

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