Deepavali Recipe 2010
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Transcript of Deepavali Recipe 2010
BANANA CHOCOLATE CAKE
Ingredients:-
Chiffon Cake A
120gm self raising Flour
30gm Cocoa Powder
5 Egg yolks
75gm Corn Oil
5 tbsp Water
Chiffon Cake B
5 Egg Whites
½ tsp cream of tartar
75gm Sugar
Decoration
Whipping Cream
300gm Chocolate
Banana
Method:-
1. Mix ingredient A.
2. Whisk ingredient B until stiff peak.
3. Mix A and B (fold in). Bake in
preheated oven – 180 C for 30mins, invert
once baked.
4. Whisk whipping cream, decorate cake
with cream and banana slices.
5. Coat with melted chocolate and chill.
PRAWN BOWTIES PASTA
Ingredients:-
500gm Prawns
2 Celery sticks
1 Can mushroom
1 Red Capsicum
5 Tomatoes
2 Garlic pips
1 tbs brown sugar
Pepper, Salt to taste
5-6 tbs cream
500gm Pasta
Method:-
1. Heat 6 tbs Oil. Fry chopped garlic.
2. Add in chopped vegetables, stir fry
until ½ cooked and add salt.
3. Add prawns and fry until the prawns
are cooked and add brown sugar. Stir.
4. Stir in cream and add cooked pasta.
Note: cook pasta in salted boiling
water.
5.Sprinkle parmesan cheese.
ALMOND SUGEE COOKIES
Ingredients:-
150gm ghee
90gm icing sugar
½ tsp vanilla essence
½ tsp honey
120gm Oats
40gm almond nibs
130gm flour
½ tsp soda bicarbonate
¼ cup sugee
Method:-
1. Mix all the ingredients.
2. Shape the dough into small round balls
and place into paper cup liners.
3. Bake in preheated oven -180C for 15-
20mins.
CHICKEN CHOP Ingredients:-
1 piece chicken chop
Pepper, Salt to taste
2 tbls Oil
Worcester sauce
Method:-
1. Coat the chicken with all the
ingredients and marinate for 1
hour.
2. Grill until chicken is cooked.
Mash Potato
Mash Potato
Ingredients:-
4-5 Russet Potatoes
4 tbls butter
¼ Cup Whipping Cream (warm)
3 garlic pips
Salt, pepper to taste
Italian Herbs
Method:-
1. Boil potatoes (with skin) and garlic
until cooked.
2. Mash potato and garlic.
3. Add butter and warm cream.
4. Add salt, pepper stir and mix well.
Black Pepper Sauce
Ingredients:-
5 tbs butter
1-2 tbs pepper
1 tbls cream
1 tbls Worcester sauce
1 tsp salt
2-3 cups chicken stock
Herbs, 1 tbls flour
Method:-
1. Heat butter, add pepper.
2. Pour in chicken stock.
3. Add other ingredients and let to
simmer.
4. Serve the sauce with fried or grilled
chicken chop.
CHOCOLATE BROWNIE CUPCAKE
Ingredients:-
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla essence
1½ cup flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup milk
2 cups chocolate chips
Method:-
1. Sieve flour 3(x) times with baking
soda.
2. Mix the remaining ingredients except
the chocolate chips, whisk until fluffy.
3. Add chocolate chips
4. Pipe into paper cup liners
5. Bake in preheated oven - 175C for 20-
25mins.
RASPBERRIES BUCKLE CUPCAKE
Ingredients:-
2 ¾ cups self raising flour
½ cup butter
1 ¾ cups sugar
1 ½ tsp vanilla
2 eggs
1 ¼ cups milk
2 tlbs lemon jus
1 tsp lemon paste
1 tsp vanilla essence
½ cup flour
¼ cup brown sugar
½ cup almond flakes
Raspberry Jam
Method:-
1. Whisk butter and sugar until fluffy.
2. Add egg one by one.
3. Add other ingredients except ½ cup
flour, brown sugar, almond flakes and
Jam.
4. Mix ½ cup flour, almond flakes and
brown sugar. Keep aside for topping.
5. Fill half the paper cup liners with
batter than pipe in jam and add the
batter again.
6. Sprinkle flour mixture (topping).
Bake in preheated oven - 180C for 20-
25mins.
MUSHROOM SOUP Ingredients:-
80gm butter
1 onion – chopped
400gm fresh mushroom
½ liter chicken stock
Salt, pepper to taste
1 cup milk
2 tblsp flour
Method:-
1. Heat butter, add onion and sauté.
2. Add mushroom sauté until soft, add
flour and stir.
3. Pour milk and stir using a whisker
until smooth.
4. Pour stock, add salt and pepper to
taste
5. Let to simmer.
KIWI DELIGHT COOKIES Ingredients:-
180gm Butter
120gm Castor sugar
½ tsp salt
½ tsp pandan paste
2 tblsp peanut butter
130gm self raising flour
100gm flour
50gm tapioca flour
50gm almond ground
30gm ground pumpkin seed
Method:-
1. Mix butter, sugar, peanut butter and
pandan paste.
2. Add other ingredients.
3. Roll, cut to the required shapes.
4. Bake in preheated oven - 180 C for
15-20mins.
CHILI CHICKEN MACARONI
Ingredients:-
500gm macaroni
2 Chicken Breasts
1 big onion – chopped
3 tbs butter
3 tbs oil
500ml milk
1 can mushroom – sliced
1 tbls chili flakes
1 tbls mix Italian herbs
250gm grated Cheddar cheese
1 tbs Flour
Method:-
1. Cook macaroni in boiling water
which has been added with salt and oil.
2. Cut chicken into slices.
3. Heat butter and oil, add chicken and
fry until half cooked.
4. Add mushroom and onion, stir.
5. Add mix herbs, chili flakes, pour
milk, flour and salt.
6. Let to simmer, pour over macaroni
and mix well.
7. Before baking, sprinkle grated
cheddar cheese.
8. Bake in preheated oven - 190 C for
15-mins.
CARROT CAKE Ingredients:-
1 cup brown sugar
1 cup corn oil
3 eggs
A
2 cup flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon powder
½ tsp nutmeg powder
B
340gm Carrot – grated
½ cup chop pineapple
½ cup walnuts
¼ cup black raisins
Topping
2 tbs butter
1 tsp vanilla
2 cup icing sugar
120gm cream cheese
Method:-
1. Mix ingredient A. Keep aside.
2. Mix sugar and oil until dissolved.
3. Add egg one by one, add the mixed
flour (A).
4. Fold ingredient B into the flour
mixture.
5. Brush tray with butter.
6. Pour mixture into tray and bake in
preheated oven – 180C for 1 hour.
7. Topping: Whisk butter, vanilla and
icing sugar and cream cheese until
smooth.
8. Spread cream cheese over cake.
CHICKEN LASAGNA Ingredients:-
Lasagna Sheets
½ cup oil
1 onion chop
300gm mince chicken
A
Tomato Puree
250gm sliced mushroom
Chili Flakes
3 tbls pepper
1 tbls Salt
1 tsp basil
1 tsp mix herbs
2 tbls flour
Water
B
Grated Parmesan
Method:-
1. Heat oil, fry onion and add chicken.
2. Add ingredient A according to its
order.
3. Simmer until the sauce becomes
thick.
4. Arrange lasagna sheets on a square
tray 8x3inches.
5. Spread each layer with tomato sauce.
6. Sprinkle cheese. Bake in preheated
oven – 190C for 10-15mins.
SWEET MINT COOL Ingredients:-
125 butter
90gm castor sugar
1 egg
1/8 tsp vanilla essence
½ tsp mint essence
160gm flour
40gm almond
20gm Hon Kwee flour
10gm Custard flour
1/8 tsp baking powder
2 drops green coloring
White chocolate
Decoration:-
Pumpkin Seeds
Method:-
1. Mix all the ingredients into dough.
2. Roll, cut into shapes.
3. Bake in preheated oven - 180C for
20mins.
TURKISH BREAD & CHICKEN TORNEDO
Ingredients:-
500gm bread flour
2 tsp yeast
2 tsp salt
2 tbls sugar
300ml water
20gm shortening
1 tbs coriander
1 tbs cumin
Method:-
1. Mix yeast with little bit of water, let
to bubble.
2. Add other ingredients and knead to
soft dough.
3. Rest dough for ½ hour.
4. Roll flat and grill or bake.
Chicken Tornedo
Ingredients:-
300gm chicken breast
1 tsp mix herbs
1 tsp paprika
1 tbs lemon juice
1 tsp mustard
Salt, Pepper
2 tsp Olive Oil
Method:-
1. Mix all the ingredients, coat and
marinate the chicken for ½ hour.
2. Grill for 20mins until chicken is
cooked.
ITALIAN DELIGHT Ingredients:-
A
140gm butter
1 tbs sugar
1 egg
½ tsp coffee
B
50gm corn flour
250gm flour
1 tbls cocoa powder
½ tbls baking soda
60gm chopped almonds
50gm brown sugar
Method:-
1. Mix ingredient A.
2. Mix ingredient B.
3. Mix A and B together and add
chocolate clips into the dough.
4. Cut into desired shapes.
5. Bake in preheated oven - 180C for
15-20mins.
PUDINA CHICKEN PIZZA Ingredients:-
SAUCE
Ingredients:-
300 gm Chicken
1 tbs tomato puree
Chili flakes
1 cup chopped union
Mint leaves
3 tbs olive oil
Salt and pepper.
Method:-
1. Heat oil, fry chopped onion, add
chicken, and stir until the meat is
cooked.
2. Add Chilli flakes, salt, pepper and
tomato puree.
3. Add mint leave and stir well.
DOUGH
Ingredients:
240 gm Wheat Flour
1 tbs Oregano
1 tbs Thyme
½ tbs Chili Flakes
1 tsp Sugar
1 tsp Salt
3 tbs Olive Oil
1 ½ tsp yeast
Method:-
1. Mix yeast with 3 tbs water, leave it
for 5 minutes.
2. Then mix yeast with the remaining
ingredients, knead until elastic.
3. Roll to thin base.
4. Spread sauce and sprinkle
Mozzarella and Cheddar Cheese.
5. Bake in preheated oven - 200C for 15
mins.
RASPBERRY CHEESECAKE
Ingredients:-
1 ½ cup coffee biscuit (crumbs)
125gm butter
750gm cream cheese
1 cup whipping cream
½ cup castor sugar
3 eggs
3 tbls flour
Raspberry jam
Method:-1. Mix butter with biscuit crumbs.2. Press into spring form tray; bake the butter-biscuit base mixture.3. Whisk cheese and sugar until smooth.4. Add eggs one by one, cream and flour.5. Pour into the tray (over biscuit base) bake in preheated oven – 160C for 1 hour.6. Spread Raspberry jam on the baked cake.
VEGETARIAN PIZZA
SAUCE:
Ingredients:-
1 Eggplant
200 gm Mushroom
1 tbs chili flakes & Paprika
3 Tomatoes
1 Onion
1 Red Capsicum
Coriander
1 tbs Italian Herbs
3 tbs Olive Oil
Method:-1. Fry onion and eggplant until soft, add red capsicum.2. Add mushroom and tomato. Sauté.3. And salt, chili flakes, Italian herbs and coriander.4. Stir well.
DOUGH
Ingredients:-
240 gm Wheat Flour
1 tbs Oregano
1 tbs Thyme
½ tbs Chili Flakes
1 tsp Sugar
1 tsp Salt
3 tbs Olive Oil
1 ½ tsp yeast
Method:-1. Mix yeast with 3 tbs water, leave it for 5 minutes.2. Then mix yeast with the remaining ingredients, knead until elastic.3. Roll to thin base.4. Spread sauce and sprinkle Mozzarella and Cheddar Cheese.5. Bake in preheated oven - 200 C for 15 min
CHOCOLATE PUDDING CAKE
Ingredients:-
60 gm Chocolate – Melted
125 gm butter
1 1/3 Cups sugar
125 gm Flour
1 ½ tsp Baking Powder
½ tsp Salt
½ Cup Milk
2 tsp Vanilla Essence
Topping:-
½ Cup Brown Sugar
3 tbs Cocoa Powder
11/2 cup hot water
Method:-1. Beat butter and sugar until fluffy.
2. Add flour, baking powder, salt and vanilla essence.3. Pour milk, fold in melted chocolate. Mix well.4. Pour into baking tray.5. Sprinkle brown sugar and cocoa powder.
6. Place the baking tray in another hollow tray and pour 11/2 cup of water in it.7. Bake in preheated oven - 180C for 1 hour.
GRILLED SALMON
Ingredients:-
1 tsp Mustard
½ Cup
Yogurt
Chopped Mint
Chopped Coriander
2-3tbsOlive oil
Salt Pepper,
1tbs Lemon Juice
100gm Cooked Spinach
5 cherry tomatoes
A - To marinate fish
1-2 Salmon pieces
1 tsp Chili Flakes
½ tsp Pepper
1 tsp Oil
Salt
Method:-1. Marinate fish with ingredient A and grill.2. For sauce, whisk mustard, yogurt and olive oil.3. Add in salt, pepper, lemon juice, chop mint and coriander.4. Serve with cooked spinach and sauce.
PECAN MARBLE COOKIES
Ingredients:-
1 1/4 Cups Butter
1 cup flour
1 cup oats
1 1/4 cups Brown sugar
1 tsp Cinnamon
1/4 tsp Salt
1 1/2 Cups Chopped Pecan
Chocolate or Dark Chocolate
Decoration:-
White Chocolate
Method:-1. Melt cooking Chocolate/ Dark Chocolate.
2. Beat butter and sugar until fluffy.3. Add other ingredients and cut to shape.4. Bake in preheated oven - 180 C for 15 -20 minutes. Let to cool.5. Decorate with melted chocolate.
CHICKEN BURGER Ingredients:-
500 gm Minced Chicken
Burger bread Crumbs
2 tbls oil
1 tsp mix herbs
1 tsp Coriander powder
Salt, pepper
1 egg,
1 tsp chilli flakes
1 tbls Worcester sauce
Method:-
1. Mix all the ingredients and form
small flat round patties.
2. Grill until burgers are cooked.
3. Serve with bread, salad and
mayonnaise.
CHOCO HAZELNUT Ingredients:-
120gm Butter
½ cup brown sugar
20gm Shortening
¼ cup sugar
½ cup hazelnut ground
¼ cup almond ground
1 ½ cup self raising
½ cup plain flour
2 tbls corn flake graded
2 tbls condense milk
Method:-
1. Mix butter and shortening.
2. Add sugar and the remaining
ingredients.
3. Cut to required shapes. Bake in
preheated oven - 180C for 15-
20mins.
MIX SALAD WITH YOGURT Ingredients:-
Mix salad leaves
Yogurt
Cheery Tomato
2 tbls chili sauce
Olive Oil
Salt, Pepper
Walnut
Method:-
1. Mix all the ingredients.
LAMB CHOP Ingredients:-
Lamb ribs
A
2 tbs Tomato sauce
2 tsp Cream mustard
1 cup Brown sugar
Oren jus
Worcester sauce
¼ cup Cider vinegar
Chilli Flakes
Salt, Pepper
Herbs
Method:-
1.Mix ingredient A in a bowl. Coat
the lamb ribs with the sauce.
2. Marinade overnight.
3. Roast lamb
TIRAMISU Ingredients:-
2 cups mascarpone cheese
1 cup cream cheese
¾ cup castor sugar
2 tbs coffee
1 cup hot water
½ cup whipping cream
1 packet Lady Finger Biscuits
Chocolate powder
Method:-
1. Mix coffee powder with hot
water. Keep aside
2. Whisk cheese with sugar.
3. Pour in the cream. Whisk until
smooth.
4. Dip biscuits into coffee.
5. Arrange the dipped biscuits and
layer with cream cheese.
6. Sprinkle with cocoa powder.
ROAST CHICKEN Ingredients:-
1 Chicken
A
Rosemary
Thyme
½ Lemon
1 tblsp Butter
1 tsp Cumin
1-2 tsp Chili Flakes
Rosemary
1 tblsp Basil
B
1 Onion
1 Celery Stick
2 potatoes
1 Carrot
Method:-
1. Mix ingredient A.
2. Rub the chicken with
ingredient A.
3. Place ingredient B and chicken
into a baking tray.
4. Roast in preheated oven -
170C for 1 hour.
HAZELNUT EMBRYO COOKIES
Ingredients:-
130 gm butter
20 gm shortening
40 gm brown sugar
30 gm castor sugar
1 egg yolk
½ tsp coffee essence
1/3 tsp salt
200 gm flour
30 gm hazelnut
30gm cornflake
2 tbls cocoa powder
20 gm milk powder
1/8 tsp soda bicarbonate
Method:-
1. Mix butter, shortening, brown
sugar and castor sugar.
2. Add in egg yolk, coffee essence
and salt.
3. Once nicely mixed, add flour,
hazelnut, corn flake, cocoa
powder, milk powder and soda
bicarbonate.
4. Mix to a soft dough and cut
into desired shapes and bake in
preheated oven - 180C for 15-
20mins.
SEAFOOD SPAGHETTI Ingredients:-
250gm Spaghetti
1 can plum Tomato
1 whole garlic
1 tsp basil
Chopped Coriander
1 tsp pepper
1 tsp salt
½ tsp sugar
3 tbsp Olive Oil
1 Cup Chicken stock
300gm squid
200gm Mussels
300gm prawn
Method:-
1. Heat oil, sauté garlic and pour
in the canned tomatoes.
2. Add Herbs, prawn, squid, than
chicken stock and let to boil
3. Add Mussels, salt, pepper and
chopped coriander leaves. Cook
for 5 minutes.
4. Add in cooked Spaghetti and
mix well.
STRAWBERRY WHITE CHOCOLATE COOKIES
Ingredients:
125gm butter
50gm sugar
Sieve together 1x
200gm plain flour
1 tbs corn flour
4 tbs ground almonds
Half tsp strawberry paste
Decoration:
100gm white chocolate
100gm red castor sugar
Half tsp strawberry paste
Method:-
1. Mix butter and sugar.
2. Mix flour and corn flour and
ground almonds.
3. Add strawberry paste, mix
everything into dough.
4. Shape it with a biscuit cutter
and bake it for 15mins - 180C.
(Oven has to be pre-heated
10mins before)
Decoration Method:-
1. Melt white chocolate and
drizzle over cookies.
2. Mix strawberry paste with
castor sugar and sprinkle it on
cookies.
SPONGE CAKE
Sponge Cake
Ingredients:-
160gm sugar
15gm ovallett
5 eggs
Sieve together 3x
125gm plain flour
1 tsp baking powder
40ml water
75ml corn oil
2 tbs chocolate Emulco
Decoration
250gm Strawberry pie filling
250ml whip cream
200gm chocolate
125ml whipping cream.
Method:-Sponge Cake1. Mix sugar and ovallett, add in flour, eggs, chocolate emulco and water, whisk until fluffy.2. Fold in corn oil until well mixed, pour into 9 inch tray.3. Bake it for 30 to 35mins – 180C. (Oven has to be pre-heated 10mins before)
Decoration Method
1. Cut cake into 3 slices. Spread chocolate over the cake, then spread whipped cream
and strawberry pie filling, top with another cake layer, and continue spreading the
second cake layer.
2. Cover the whole layered cake with melted chocolate and whipped cream.
ORANGE BUTTER CAKE
Ingredients:-
250gm butter
180gm castor sugar
360gm self raising flour- sieve 3x
5 eggs
One eighth cup full cream milk
Juice of 2 oranges
Rind of 2 oranges – grated
4-5 drops orange oil
Decoration:
Orange Syrup Glazing
1 tbs corn flour
Juice of 1 orange
Rind of 1 orange
- boil together
Butter Cream
400gm shortening
200gm margarine
200gm icing sugar
1 tsp vanilla essence
few drops of orange coloring
-Whisk together
Method:
1. Whisk butter and sugar until fluffy.
2. Mix juice, rind and milk - keep aside.
3. Add egg one by one and stir to mix.
4. Add flour, orange juice, rind, milk mix, and orange oil, stir until the batter is well
mixed.
5. Pour into a 9 inch tray and bake for 45 – 50mins – 180C.
(Oven has to be pre-heated 10mins before)
6. To decorate, glaze the cake with syrup, followed by the butter cream.
ORANGE BUTTER COOKIES
Ingredients:-
150gm butter
100gm castor sugar
Sieve together 1x
220gm plain flour
2tbs corn
flour
1tsp custard flour
Half tsp orange oil
Decoration:
50gm icing sugar
2 tbs hot water
few drops of orange coloring
- melt together
Method:-
1. Beat butter and sugar until creamy, add orange oil.
2. Add flour, knead to soft dough.
3. Use cookie cutter to shape, bake in preheated oven - 180C for 15mins.
LIGHT FRUIT CAKE
Ingredients:
250gm butter
150gm castor sugar
Sieve together 3x
240gm plain flour
2tsp baking powder
4 eggs
1 tsp vanilla essence
Rind of 1 orange
Juice of 1 orange
250gm dried mixed fruits
Method:-
1. Combine dried mixed fruit, juice and orange rind and keep aside.
2. Beat flour, sugar, eggs, butter and vanilla essence together.
3. Then add the mixed dry fruit- juice -orange rind mixture.
5. Pour into a 9 inch tray and bake for 1 hour – 180C.
(Oven has to be pre-heated 10mins before)
GULAB JAMUN
Ingredients:
8 tbs milk powder
3 tbs self raising flour
1 tsp baking powder
3 tbs milk
1 tsp ghee
For frying:
200gm ghee
SYRUP:
1 cup sugar
2 cups water
Method:-
1. Mix everything; make small balls and deep fry.
2. Soak the fried balls in sugar syrup.
3. Soak until the balls double in size
CRUNCHY CORN FLAKES
Ingredients:
200gm butter
150gm sugar
400gm plain flour – sieve 1x
1 tsp vanilla essence
200gm cornflakes-crushed
50gm chopped almonds
1 tbs corn flour
Method:-
1. Mix butter and sugar, add the remaining ingredients.
2. Shape the sticky mixture into round balls and bake in preheated oven - 180C for 10 – 15
mins.
KUIH GUNTING
Ingredients:
500 gram plain flour
2 tsp fennel seeds - grind
3 tsp salt
Grind together
2 tbs chili powder
1 tbs chili flakes
1 tsp turmeric powder
1 stalk coriander-chopped
500ml water
3 tbs butter
Method:
1. Mix everything and knead to soft dough.
2. Cut and deep fry.
BADAM PALKOVA
Ingredients:
1 liter full cream milk
500gm sugar
1.5kg instant milk powder
500gm ground almonds
250gm ghee
50gm almond slices
Method:-
1. Boil milk and sugar until sugar melts.
2. Add milk powder and ground almonds.
3. While stirring, add ghee bit by bit, continue stirring for 1 hour.
4. When it combines together, add almond slices and remove from pan. Leave it to
cool.
PALKOVA CAKE (VEGETARIAN)
Ingredients:
300 gm plain flour
2 tsp baking powder
240ml evaporated milk
200gm butter
180gm castor sugar
1 tsp vanilla essence
Method:-
1. Sift flour with baking soda and baking powder -3X.
2. Beat butter and sugar until creamy and
fluffy.
3. Pour evaporated milk bit by bit while whisking, add vanilla essence.
4. Fold in flour until the batter is well mixed; pour into a greased tray.
5. Bake in preheated oven - 170C for 1 hour.
Decoration:
500gm margerin
500gm icing sugar
200ml evaporated milk
1tsp vanilla essence
Coloring of your choice . Beat together and add preferred color.
HONEY CARAMEL CHEESE CAKE
Ingredients:
750gm cream cheese
2 cups whipping cream
1 cup icing sugar
1 cup milk
Quarter cup honey
2 tbs gelatin
2 tbs water
1 tsp vanilla essence
BASE:-
2 cups crushed biscuits
125ml melted butter
Method:-
1. Whisk cheese and sugar until creamy.
2. Mix biscuit powder and melted butter, press into spring form pan.
3. Melt gelatin
4. Add honey, whipping cream, milk, vanilla essence and lastly gelatin and whisk
together.
3. Pour over the biscuit, chill for 6 hrs or overnight.
COOKIES
Ingredients:
150 gm butter
80 gm sugar
Half tsp vanilla essence
30gm ground almonds
30gm ground oats
Sieve together 1x
Quarter tsp baking powder
50gm corn flour
130gm plain flour
50gm grated cheddar cheese
Decoration:
Grated Cheese
Honey
Milk
Method:-
1. Beat butter, sugar and add other ingredients.
2. Use any biscuit cutter to cut.
3. Bake in preheated oven - 180C for 10 – 15 mins.
PEPPERMINT SUGARY COOKIES
Ingredients:
180gm butter
120gm castor sugar
Half tsp salt
Half tsp peppermint essence
Sieve together 1x
130gm self raising flour
100gm plain flour
50gm tapioca flour
50gm ground almonds
50gm marble chocolate chips
Method:-
1. Mix butter, sugar, salt and peppermint essence together.
2. Add the sieved flour, ground almonds and chocolate chips. Knead to soft dough.
3. Cut using any biscuit cutter. Bake in preheated oven - 180C for 15-20mins.
ATHIRASEM
Ingredients:
2 cups rice flour [sieve]
1 cup brown sugar (karuppu chinni)
1 tsp dried ginger powder (sukku)
1 tsp cardamom
Water
Method:-
1. Melt brown sugar, add cardamom and dried ginger powder.
2. Pour slowly over the flour, stirring continuously till it forms into thick dough.
3. Pour a few drops of oil on the dough and cover. Leave the dough to rest for a day.
4. Shape the dough and deep fry them one by one.
COFFEE CREAM BUTTER CAKE
Ingredients:
250gm butter
200gm brown sugar
Sieve together 3x
300gm flour
One in a half tsp baking powder
Half tsp baking soda
4 eggs
Half cup milk
2 tsp coffee emulco
1 tsp chocolate emulco
Decoration:
Chocolate Dressing
Method:-
1. Whisk butter and sugar until fluffy.
2. Add eggs, and other ingredients.
3. Bake in preheated oven - 180C for 25-30 mins.
SNOWY COFFEE HAZELNUT COOKIES
Ingredients:
125gm butter
100gm castor sugar
Sieve together 1x
2 cups flour
1 tbs cornflour
1 tbs potato flour
1 tbs tapioca flour
1 tsp vanilla essence
50gm ground hazelnut
1 tsp coffee emulco
1 tsp chocolate emulco
Decoration:
Chocolate dressing
Dried coconut flakes
Method:-
1. Whisk butter and sugar until fluffy, add emulco and vanilla essence.
2. Add flour and other ingredients, mix to soft dough.
3. Cut to shapes, bake in preheated oven - 180C for 10-15mins.
4. Dip the cookies in melted chocolate and coat with desiccated coconut.
RAINBOW CUPCAKE
Ingredients:
240 gm flour
200gm butter
180gm sugar
Quarter cup full cream milk
Quarter cup ground almonds
4 eggs
1 tsp vanilla essence
Different colored sugars
Method:-
1. Mix everything [except the colored sugars].
2. Beat until fluffy
2. Pipe into paper cup liners; bake in preheated oven
- 180C for 25-30mins.
TEDDY BEAR COOKIES
Ingredients:
270 gm butter
150 gm sugar
50gm shortening
1 tbs milk powder
Half cup nestum flakes
Sieve together 1x
1 tbs corn flour
300gm plain flour
2 tbs coco powder
3 tbs ground hazelnuts
Decoration:
Different colored icing sugar
Method:-
1. Mix everything to soft dough, cut into bear shape.
2. Bake in preheated oven - 180C for 10-15mins.
PISTHACHIO NUT COOKIES
Ingredients [A]
180gm butter
1 tbs shortening
125gm castor sugar
Ingredients [B]
1tsp vanilla essence
Sieve together 1x
300gm plain flour
30gm corn flour
60gm ground pistachios
Decoration:
White Chocolate dressing
Chopped pistachios
Method:-
1. Mix A, add ingredient B, mix into a dough.
2. Bake in preheated oven - 180C for 10 - 15mins.
PISTACHIO DELIGHT CAKE
Ingredients:
200gm butter
50 gm shortening
180gm castor sugar
6 egg yolks
6 egg whites
360gm self raising flour - Sieve 3x
Half cup milk
One third cup ground pistachios
Method:-
1. Beat butter, shortening and sugar until light and
fluffy.
2. Add egg yolks, flour, milk and ground pistachios.
3. Whisk egg white until stiff, fold into batter until
the batter is well mixed.
4. Bake in preheated oven - 180C for 1 hour.
Decoration:
Grated White Chocolate
Chopped pistachios
Few drops of green coloring
2 cups whipped cream
1. Whisk whipped cream until fluffy; add chopped
pistachios and few drops of coloring together.
2. Spread on the cake
SWEET BOONDI Ingredients:
110gms Dhal Flour
450gm Ghee
Quarter tsp Baking Powder
225ml Milk
Few drops of red coloring
Few drops of yellow coloring
Syrup:
500gm Sugar
1 tsp Ground Cardamom
Water
Method:
1. Mix dhal flour, salt, ghee and water to a thick
batter, sieve into the oil and deep fry it.
2. Soak in syrup
RASPBERRY OATSY
Ingredients:
250gm butter
125gm sugar
Sieve together 1x
300gm self raising
1 tbs corn flour
1 tsp vanilla essence
1 cup oats
Half cup crushed cornflakes
Half cup nestum flakes
Decoration:
200gm white chocolate [melted]
Red chocolate chips / Raspberry chocolate chips
Method:
1. Beat butter and sugar until fluffy.
2. Add flour and other ingredients.
3. Mix until slightly sticky, press into a mould.
4. Bake in preheated oven - 180C for 20 -25mins.
5. Pour white chocolate over the cooled cookies,
sprinkle chocolate chips.
6. Let the coated chocolate to set.
ALMOND COCONUT COOKIES
Ingredients:
150gm butter
180gm sugar
1 tsp vanilla essence
Sieve together 1x
250gm plain flour
2 tbs cornflour
1 tbs potato flour
Quarter cup grated coconut
Quarter cup ground almonds
Decoration:
Sliced almonds
Milk
Method:-
1. Mix butter and sugar, add other ingredients.
2. Mix dough till soft. Use cutter to shape.
3. Brush the cookies with milk and garnish with
almond slices.
4. Bake in preheated oven - 180C for 10 - 15mins.
KARA MURUKU Ingredients:-
2 cups Dhal flour
2 tbs chili powder
One in a half tsp salt
3 tbs butter
1 tsp cumin
1 tsp turmeric
Water as per needed.
Method:-
1. Mix flour, chili powder, salt, butter, cumin
and turmeric powder.
2. Pour water and knead dough, press into
muruku mould and deep fry until crispy.
RASPBERRY CHEESE ICE CREAM CAKE
Ingredients:-
Corn Flour
cake:
3
eggs
125gms castor
sugar
Sieve together
3x
One third cup corn
flour
Half cup plain
flour
One in a half tsp baking powder
2 tbs hot
water
1 tsp corn oil
1 tsp vanilla esen
Ice cream:-
200gm yogurt
250gm cream cheese
1 cup whipped cream
1 cup whipping cream
250gm Raspberry pie filling
2 tbs gelatin
4 tbs water
Rind of 1 lemon
Juice of 1 lemon
Decoration:-
Whip Cream
White Chocolate
Few drops of red coloring
Method for cake:-
1. Beat butter and sugar until fluffy and thick.
2. Fold in flour, add hot water, vanilla essence,
oil and melted butter.
3. Bake in preheated oven - 180C for 25 - 30mins.
Method for ice cream:-
1. Soak gelatin in cold water until it expands.
2. Boil milk and cream cheese until the cream
cheese melts. Remove from fire and add yogurt
and gelatin.
Stir until the gelatin melts into the milk –cheese-
yogurt mixture.
3. Beat whipped cream and whipping cream until
thick.
3. Add beaten whipped cream, lemon juice and
lemon rind into the milk –cheese- yogurt
mixture.
4. Add pie filling and stir slowly.
5. Cut cake into two slices, using the same tray
pour ice cream over cake, and freeze for 6 hours
or overnight.
Method for decoration:-
1. Beat whipped cream until fluffy
2. Melt white chocolate and add few drops of red
coloring.
3. Pour the chocolate liquid into a chocolate
mould.
TRIPLE CASHEW NUT COOKIES
Ingredients:
200gm flour
150gm ghee
150gm sugar
60gm ground cashew nut
Coloring: green, red and yellow.
Decoration:
Castor Sugar
Mini Paper Cup Liners
Method:-
1. Mix flour, ghee, cashew nut and sugar to a soft
dough.
2. Divide dough to three parts; mix the coloring
to each dough part.
3. Shape the colored dough into small balls, bake
in preheated oven - 180C for 20 - 25mins.
4. After the cookies are baked, dip in castor
sugar and place it in mini paper cup liners.