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Nankhatai

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This is one type of  cookie which is made in every household.I have a childhood memory of these cookies .My mom used to make them on bulk and we used to take it to local bakery for baking…Then relish on it for days.Many families make these cookies during diwali as part of diwali goodies.

Ingredients :

90 gms Butter.

115 gms Sugar.

60 gms Barik Rava (Semolina.)

150 gms Maida.

1/2 tsp Baking Powder.

1/2 tsp Cardamom powder.

Method :

Mix together Maida, rava and baking powder, keep aside.

Cream together butter and sugar till light and fluffy.

Add maida, rawava and baking powder mixture, add cardamom powder, Mix well to form dough. Let it rest for 15 minutes.

Preheat oven at 180°C.Grease a baking tray. Make small balls from the dough, press them flat and place them on the greased tray, keeping some space between them.Make a criss cross insertion on cookies with help of a knife.

Bake in preheated oven at 180°C  for 20 minutes.

Let them cool on tray for some time as they are soft in texture, then place them on wire rack to cool, they will hardened up once cooled.

Store in air tight container.

Happy Cooking !!!

Sameera.

Oreo Biscuit Cake

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It is instant 5 mins cake,batter is made from crushed cookies and milk.All cookies are  made with flour,sugar and raising agents and flavourings,so u already have all most  all ingredients required for a cake.You can decorate this cake with any type of icing,like ganache or butter icing,or just dust it with icing sugar or drinking chocolate,tastes yummy……whichever way had.

Ingredients:

18 Oreo Biscuits

1 cup Milk

¼ tsp Vanilla  essence

3 tbsp Sugar

½ tsp Baking Powder.

Butter for greasing.

Method:

Grease a microwave safe bowl with butter.

Put oreo cookies in mixer and crush well.Remove in a pan.

Add baking powder and sugar,mix well.Add milk and vanilla essence.

Mix it well till smooth batter is formed.

Pour the batter in the greased bowl and put it in  microwave for 5 mins on high.

Once baked,remove from microwave and let it cool completely begore inverting.

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Once completely cooled,cut and serve with your choice of dressing.

Tips:This recipe can be followed to make cake out of any flavoured biscuits like,pineapple cream,orange cream or even with bourborn  biscuits.

Happy Cooking!!!

Sameera.

 

Chocochips & Oats Cookies

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Chocochip cookies are hit with everyone,here we have made it more healthy by adding Oats.

This recipe is given to me by my friend Deepti Prabhu.

Thanks Deepti for lip smacking delicious cookies.

Ingredients:

1 cup Butter

3/4 cup Brown Sugar

3/4 cup Plain Sugar

2 1/2 cup Flour(maida)

1/2  cup Oats.

1/4 cup chopped Walnuts

1/4 cup Choco chips

2 eggs

1tsp Baking powder

1tsp Vanilla essence.

Method.

Sieve together flour and baking powder thrice.Mix in oats,walnut and chocochips.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence .

Mix in flour mixture.Form a dough

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Cover in cling film and refrigerate for 15 mins.

Start Preheating oven.

Remove mixture from fridge and make small balls out of it,flatten it with palm to form cookies.

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Place in a grease tray and bake at 180 degrees celsius for 20 mins.

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Remove on cooling rack.

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Once cooled store in air tight container.

Happy Cooking!!!

Sameera.

 

Fresh Cream Strawberry Gateaux (Cake)

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Ingredients:

100 gm butter

130 gm sugar

150 gm flour(maida)

2 eggs

1tsp baking powder

1tsp Strawberry essence

1/2 tsp rose pink colour

2 dozens of fresh strawberry.

2 cups Sugar Syrup.(Ref Glossary no 13)

2 cups whipped Cream.

Method.

In a broad pan take  sugar syrup and soak cleaned strawberrys in it.

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Keep aside.Let it stay for an hour atleast.

Grease baking tin with melted butter and flour.dust off extra flour.

Sieve together flour and baking powder thrice.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence and colour.

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)

Add little milk if required.

Pour into lined/greased baking tin.

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Bake at 180 degree C for 40 minutes.

Insert a small knife in center to check if baked properly(knife should come out clean)

Invert on cooling mesh,demould and let it cool.

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Remove the strawberrys from the syrup and chop thinly.

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Keep aside.

Once cooled,slice the  cake horizontally into two equal parts.

Place one half of the cake on a plate on the turn table and Using  left over sugar syrup ,moisten the cake.

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Spread half of the whipped cream over the cake,

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top up with chopped strawberrys (keep some aside for decoration) and sandwich with the other half of the cake.

Moisten this cake layer with the remaining sugar syrup.

Spread the remaining of the whipped cream on top and sides.

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Decorate sides and top with chopped strawberrys.

Refrigerate for 15 mins before serving.

Cut into pieces and serve.

Store in refrigerator .

Happy Cooking !!!

Sameera

 

Cup Cakes

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Cupcake are most loved by kids—and also by adults who are young at heart! We can make cup cakes very appealing by using variour edible confettis available in market.

Ingredients:

100 gm butter

130 gm sugar

150 gm flour(maida)

2 eggs

1tsp baking powder

1tsp Orange essence

1tsp yellow colour

Method.

Line cup cake moulds with paper cups,grease them with melted butter.

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Sieve together flour and baking powder thrice.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence and colour.

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)

Add little milk if required.

Pour into greased cup .

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Bake at 180degreeC for 20 minutes.

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Insert a small knife in center to check if baked properly(knife should come out clean)

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Remove from tin and keep on wire mesh to cool.

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Once cooled completely,spread some ganache (ref glossary)

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Different types of edible confetti is available in market.

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Sprinkle the same on top.

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Serve.

Tip:Refer glossary for diff ideas to decorate cup cakes.

Happy Cooking !!!

Sameera

Mango Mousse

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For making desserts,I normally use non dairy whipping cream.

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This is easily available in hyper stores,can be stored in deep fridger for 6 months,scrape out as required and use.

Ingredients:

2 cups Fresh cream.

1 cup fresh/frozen Mango pulp.

1 cup chopped Mango.

1 tsp Gelatin,dissolved in 1 tbsp cold water.

Grated Chocolate for garnishing.

2 tbsp powdered Sugar (Optional)

Method:

Refrigerate a bowl for 20 minutes.

Strain mango pulp through seive.

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To get a smooth texture.

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Check for sweetness,add little powdered sugar if required.

Once cold add cream to the bowl.

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Using hand mixer,beat it till stiff peaks are formed.

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In 1 tbsp water dissolve 1 tsp of gelatin,stir well till completely dissolved.

Add to the beaten cream,mix in mango pulp.

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Mix well.

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Now take two stemed glasses.

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Add chopped mango pieces to it.

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Now top up with cream,mango pulp and gelatin nixture.

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Keep in refrigerator for 5 hours.

Decorate with grated chocolate and serve chilled.

Can be set in big bowl also.

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Can be set in small short glasses also.

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Happy Cooking

Sameera !!!

Vanilla cake with Choclate and Fresh Cream.

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Ingredients:

100 gm butter

130 gm sugar

150 gm flour(maida)

2 eggs

1tsp baking powder

1tsp Vanilla essence.

2 cups Whipped cream(recipe in glossary)

4 tbsp sugar syrup.

1 Cup Chocolate ganache(recipe in glossary)

For Decoration-Chooclate shavings.

Method.

Grease baking tin with melted butter and flour.dust off extra flour.

Sieve together flour and baking powder thrice.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence .

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)

Add little milk if required.

Pour into lined/greased baking tin.

Bake at 180degreeC FOR 40 minutes.

Insert a small knife in center to check if baked properly(knife should come out clean)

Invert on cooling mesh,demould and let it cool.

Slice the  cake horizontally into two equal parts.

Place one half of the cake on a plate on the turn table and sprinkle half the soaking syrup in order to make the cake moist.

Spread half of the whipped cream over the cake layer and sandwich with the other half of the cake.

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Moisten this cake layer with the remaining sugar syrup.

Spread the remaining of the whipped cream on top and sides.

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Refrigerate the cake for 20 minutes to set.

Pour ganache on top of the cake and cover the cake completely(top and sides) with it.Using pallete knife for spreading.

Now again Refrigerate the cake for 20 minutes to set.

Fill the plastic disposable piping bag fitted with a big star nozzle with the whipped cream. Hold the piping bag in your hand and move your wrist anti-clockwise while applying gentle pressur

  • Finish the circle and gently lift it in a single motion to form a peak.

Make a border of such swirls on the top chocolate  portion of the cake as well as bottom.

Refrigerate the dark chocolate slab for about an hour. Remove and scrape lengthwise using the pairing knife to get chocolate shavings.

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Sprinkle these shavings on top of the cake.

Refrigerate for another 10 mins.

Cut into equal pieces and serve.

Happy Cooking !!!

Sameera