Latest Posts

Melting Butter Cookies

Ingredients:
  • Maida/ All purpose flour - 95 gm
  • Corn flour - 30 gm
  • Sugar - 20 gm
  • Butter - 110 gm
  • Salt - pinch
  • Vanilla essence and butter essence - little
  • Food color  - optional
Method:
  • Bring butter to room temperature. Cream butter and sugar nicely. Mix maida, corn flour, and salt. 
  • Add flour mixture, essence and food color to the butter-sugar mixture, beat well with electric mixer until everything blends well.
  • Refrigerate this cookie batter for at least 2 hours to make it firm.
  • Preheat oven, knead the dough little, make small balls and place it on the baking tray lined with butter paper. Space the balls with 1 inches apart. You can add choco chips on top of the cookie balls and bake for 10 to 15 minutes.
  • You can test whether the cookie is done by looking at the edges as the nicely cooked cookie edges turns light-brown.
  • Let the cookie rest for 3 minutes and then store it in airtight container.
  • This cookie melts inside your mouth and you can't stop with one.

Spongy Fresh Coconut Cake

Please go by the recipe, measure all the ingredients given in the recipe for the best result.

Ingredients:
  • Wheat flour - 85 gm
  • Maida/ All purpose flour - 85 gm
  • Salt - pinch
  • Baking powder - 8 gm
  • Sugar - 200 gm
  • Butter - 80 gm
  • Coconut water - 120 gm
  • Freshly powdered coconut - 8 gm
  • Vanilla essence - 1 tsp
  • Butter essence - 1 tsp
  • Egg whites - 4
Method:
  • Preheat oven, grease cake pan, combine flour, baking powder and salt.
  • Bring butter to room temperature. Combine butter and sugar( keep 50 gm sugar aside) and beat  with electric mixer until it becomes frothy.
  • Now add flour mixture, coconut water, powdered coconut alternately to the butter-sugar mixture and beat it with electric mixer till the cake mixture becomes soft. Finally add essence and beat well.
  • In a separate bowl, add egg whites and beat it nicely with electric mixer and continuously for a minute without stopping. While beating add remaining sugar little-by-little, beat nicely until peaks are formed.
  • Now add the beaten whites with the cake mixture and mix it with the spoon or hand mixer.
  • Pour the cake mixture in the greased pan and let it bake for 200 degree Celsius for 30 to 35 minutes.
  • Use toothpick to check whether the cake is done. 
  • You can store this cake in a airtight container for a week.
  • This is a healthy and tasty choice of a cake.

Penne Rigate Pasta with Spinach Sauce

Ingredients:
  • Penne Rigate - 200 gms
  • Olive oil - 3 tsp
  • Grated Parmesan Cheese - 1/2 cup
  • Spinach - 1 cup
  • Chopped spring onion - 2 tsp
  • Chopped garlic - 1 tsp
  • Lemon - 1/2
  • Salt as required
  • Pepper as required
Method:
  • Boil Penne rigate with required salt and water with 1 tsp of oil for 7 to 9 minutes.
  • Blanch and puree spinach leaves.
  • Heat rest of olive oil, add garlic and spring onion, saute for few minutes, add spinach, Parmesan cheese, salt and pepper.
  • When the sauce is ready, squeeze 1/2 lemon and give a final stir.
  • Add cooked pasta and mix with pasta without breaking it.
  • Serve hot pasta.

Spongy Orange Cake

Ingredients:
  • Flour - 110 gm
  • Powdered sugar- 150 gm
  • Vegetable oil - 120 ml
  • Orange juice - 100 ml
  • Orange zest - 30 gm
  • Eggs - 3
  • Egg white -1
  • Baking powder - 15 gm
  • Salt - pinch
  • Vanilla essence - 1 tsp
  • Butter essence - 1 tsp
Method:
  • Separate egg yolk from white when it is cold and let it rest at room temperature. Add the extra egg white to the separated white.
  • Preheat oven to 190 °C. Use electric beater, beat flour, sugar (take 50 gm sugar separately), baking powder, salt, and orange zest. Then add egg yolk, oil, orange juice, and essences. Beat till the mixture becomes smooth and creamy.
  • In another bowl, beat egg white until it becomes foamy, without stopping beater, Now add remaining sugar and continuously beat till peaks are formed. This is the right consistency.
  • Now mix beaten white and sugar mixture with the flour mixture and mix it with hand beater or just a spoon, mix it nicely(no electric beater remember). 
  • Grease a pan and pour this mixture and bake it for 30 minutes. My cake was done within this time. Remember different oven take different time so insert toothpick to check whether cake is done. 
  • Let the cake rest to cool and cut it into pieces, store it in the airtight container. 
  • Eat this yummy, spongy, orange cake whenever your heart desire. 

Basic Things need to know about Baking

Cooking is an art. Imagine what you want to eat, cook as you imagined, you can't go wrong. Baking is something that needs lots of initial investment but worth it. Trust me! you will be happy when your dear ones praise you. So let us explore what are the basic things you need.
  • Microwave oven or OTG
  • Cake pans
  • Electric beater
  • Kitchen weighing scale
  • Measuring cups and spoons
  • Cookie tray
Cake Baking:
  • Measure ingredients and follow the recipe as it says.
  • Ingredients(like egg, butter) should be in room temperature.
  • Preheat oven, sift flour, pull out all the required ingredients before baking.
  • Use toothpick to check if the cake is done. If the toothpick is wet, cake needs more baking.
  • Cool cakes before icing or frosting.
  • You can store un-frosted cakes for many days in air-tight container.
I will update this blog whenever possible. 

Paneer and Palak Bhurji

Ingredients:
  • Chopped Palak - 1 cup
  • Scrambled paneer - 1 cup
  • Cumin seeds - 1/2 tsp
  • Chilli powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Finely chopped ginger and garlic - 1 tsp
  • Salt as required
Method:
  • Wash palak and blanch(briefly boil with water so that it is half cooked) with required salt.
  • Heat 1 tsp oil in a pan, add cumin seeds, garlic, ginger, saute for few minutes. Then add chilli powder, turmeric powder, and salt.
  • Cook it in low heat for 5 minutes. Serve hot.

Egg Fruit Milkshake/ Canistel Milkshake

Ingredients:
  • Egg Fruit - 2
  • Milk - 1 1/2 cups
  • Vanilla essence - 1 tsp
  • Vanilla ice cream - 1 cup
  • Sugar as required
Method:
  • Scoop the pulp fruit from the skin, blend pulp, milk, vanilla essence, ice cream, and sugar in the blender. Blend well. Serve immediately. This milkshake is little thick but yummy. 
For those who wants to know how egg fruit looks. Here...
took this pic from theindianvegan.blogspot.com
and ripe fruit skin turns yellow in fact beautiful dark yellow.

Brownie / Chocolate Brownie

Ingredients:
  • Semi sweet chocolate - 160gm
  • Butter - 120 gm (room temperature)
  • Cocoa powder - 20gm
  • Sugar - 200gm
  • Flour - 95 gm
  • Vanilla essence - 1 tsp
  • Butter essence - 1 tsp
  • Eggs - 3
  • Broken cashews to spread
Method:
  • Melt chocolate (boil water in a larger bowl, keep chocolate in a smaller bowl, place smaller bowl over boiling water, chocolate melts finely).
  • Mix melted chocolate and butter. Now add cocoa powder and sugar to the mixture, beat it nicely with the electric mixer. Add eggs and beat nicely. Add essences, finally flour. Beat the mixer nicely.
  • Pour it in the greased baking tray and sprinkle cashews all over the mixture.
  • Bake it for 200°C for 25 minutes or until inserted fork comes clean. Let it cool for some minutes and cube it and serve.
  • Yummy brownie is ready for you to eat.
Subscribe to: Posts (Atom)