Valentine's Day cookies

These simple sugar cookies are sure to steal the heart of your loved ones............

 

 

 

 

 

 

 

Ingredients:
 

All purpose flour - 1 1/2 cups

Granulated sugar - 1/2 cup

Salt - 1/4 tsp

Baking powder - 1/2 tsp

Vanilla extract - 1 tsp

Butter - 2 tbsp.

Food color - optional



 

 

Method:

 

In a separate bowl whisk together the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

 

Wrap the dough in plastic wrap and refrigerate for about one hour (or overnight) or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper. 

Remove the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking

 

Bake them for 12 - 15 minutes. Timings will vary for the oven. So always keep an eye as it will burn out easily. I decorated one batch of my cookies with food coloring. (I simply mixed sugar and food color and kept on top of the cookies). There are so many frostings available on market. You may try some of those to make your cookies more colorful..



Tutti Frutti Cookies

Christmas time is the perfect time for cookies as kids are waiting for Santa and his gifts. This year we made these eggless tutti frutti cookies for Santa. A simple and perfect recipe got from Sharmispassions.

Ingredients:

All purpose flour - 1 cup
Unsalted Butter (room temperature) - 4 tbsp.
Powdered sugar - 1/2 cup (or even less)
Tutti Frutti - 1/3 cup (can be substituted with any dried fruit)
Milk - 1 to 2 tbsp.

Method:

In a mixing bowl add powdered sugar and butter. Cream butter and sugar until light and fluffy - I used my whisk for this. Add maida, tutti frutti and mix well.

Add milk to form a soft sticky dough. Lay a butter paper and roll the dough and form a log(dust flour if needed).

Freeze the logs for 40mins(Put it up in the freezer to make the dough firm). Take the log out, and slice the dough with a sharp knife. Slice into slightly thicker slices. Preheat the oven at 350ºdeg /160 deg C for 10mins.

Place the cookies on the lined butter paper leaving space between each cookie. Bake it at 160 deg C for 10 to 12 minutes or until the edges are slightly golden brown on the corners. It took 13 minutes for me. Check yours accordingly. Bake a little more if you want crispier cookies.

Transfer carefully in a rack and cool it. Store in airtight container.

Happy New Year!!!

 

Pumpkin cake

Pumpkin desserts are especially popular during the fall and winter months. Of course, pumpkin pie is America's favorite pumpkin dessert, but this lovely orange colored Pumpkin Cake, is sure to please. I made it with home made pumpkin puree. You can always go for store brought cans to make this delightful desert for a sweet surprise.

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature
1 1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup (240 ml) fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups (200 grams) sifted all purpose flour
1/4 teaspoon baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon salt

Method:

Preheat the oven to 350F

In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes for an electric mixer). 
Add the eggs, one at a time, mixing well after each addition.  Scrape down the sides of the bowl as needed.

Add the pumpkin puree and vanilla extract and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the flour mixture to the pumpkin batter.

Pour the batter into the greased pans.  Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans

Alternatively you can fill this batter in cupcake pans to make pumpkin cupcakes.

Enjoy the lovely desert with your family and friends.

Oven roasted Chana Dal

Chana dal that is deep fried was a great snack for me when I was little. That too the added spice and garlic flavor really enticed me. I wanted to try that recipe for a ling time but was hesitant to deep fry. Luckily I got this recipe of oven roasting the dal which is a healthy alternative to that. And believe me you still get the crunchy and crispy texture of deep fried ones. As this greatly impressed me, I'm planing to oven roast some soy nuts too for a healthy protein rich snack. Now on to the recipe.

Ingredients:

Chana Dal - 1 cup
Olive oil - 1tbsp
Chili Powder - 1 tsp
Salt
Turmeric powder - 1/4 tsp
Garlic cloves - 2-3

Preparation:

• Wash the dal and soak it for at least 4 hours.
• Drain the water and transfer the dal to a sauce pan. Fill the pan with water, about ½ – 1” above the dal. Cook it on high for 3 minutes. You will see foam forming on the top. We don’t want to cook the dal for too long. Turn of the heat, drain it and run the dal under cold water to bring it back to room temperature. 
• Transfer dal to a paper towels or a kitchen towel and pat dry it. Leave it on the towel to dry, for about 5 minutes until the oven is preheated.
• Preheat the oven to 350F. 
• Line a baking tray or cookie sheet with aluminum foil.
• Transfer chana dal to bowl and mix it well with oil, ½ tsp. salt, ½ tsp. chili powder & turmeric. You can also do this directly on the lined baking sheet.
• Spread seasoned chana dal on the baking sheet and bake it for 10 minutes in a preheated oven.
• Remove from the over, shake the tray properly or with a spoon mix the dal and spread it evenly on the tray. Put it back in the oven and bake for 5 minutes. Pull it out and repeat the above step. Bake for another 5 minutes or until chana dal turns brown. The total bake time is 20 minutes. However, I felt I should have pulled it out of the oven a minute earlier. Do keep an eye on the dal after 18 minutes into baking.
• Crush together garlic, ¼ tsp. salt & 1 tsp. of chili powder. Sprinkle it on the baked dal and mix it well. Add the garlic immediately after removing the dal from the over. 
• Once the dal is cooled, store in an air tight container

 

Teddy bear cookie

Cookies are ever time favorite for kids. Why not make it even more interesting for them? Yeah.. its cookie in the shape of teddy bears with a cool handle to hold. I got a cool idea from Howdini.com.  This will be perfect for birthday parties too.

And the most important thing, we can involve them in decorating. My cookies were decorated by my kid. So please don't bother about the perfection. All I'm happy is they are getting engaged outside the TV box..For the video recipe please check here. I used the instant cookie mix this time, but you can try with your own cookie recipe.

Ingredients

For making Cookie Betty crocker peanut butter cookie mix - 1 packet
Egg - 1
Oil - 1/2 cup
Water - 1/4 cup

For Decoration Icing mix
Colored candies
Popsicle sticks


Procedure

Mix all the ingredients for cookie to a dough.

Make a big ball around the size of a golf ball of the cookie dough. Shape it round and keep it on the greased cookie tray. This is for the face of the teddy

Make two small balls for and keep on the top part of the big ball to shape as ears. These 3 balls(1 bug and 2 small) makes 1 teddy.

Make similar balls and keep 8 teddy in one sheet with spacing inbetween.

Next insert the popsicle sticks to the neck part and press down. Gently press the balls to flatten them

Bake them in a preheated oven at 375F for 10_12 mts until slightly brown. Cool them in a cooling rack.

After they cooled down using icing mix for making the parts of face.. eyes,  nose and mouth

Keep a drop of icing mix and press a candy on top of that for making nose. Similar way do for the eyes. Using the icing mix, draw the mouth part. Add some bows to make the teddies really inviting.

Yummy Teddy bear popsicles are ready to crunch.

I'm sending this recipe to Cookie-Mela happening at Cooking 4 All Seasons.

Easy Banana Muffin

This is an easy dish with leftover bananas. Quick to make and can be served instantly. I did this on microwave and this can be done in conventional baking method too. I added some cereal to this and it added some extra crunch.

Ingredients:

Ripe Banana - 2
All purpose flour - 1 1/2 cups
Oil - 1/2 cup
Egg - 1
Baking Powder - 2 tsp
Left over cereal - 1/2 cup, crushed
Sugar - 1 cup

Procedure:

Mash the bananas well in a mixer

To this add egg, sugar and oil and mix for 2 minutes

Mix the flour and baking powder and crushed cereal. To this add the egg mixture and mix well with a spoon.

Grease the microwave muffin pan with oil and pour the muffin mix till 3/4th.

Microwave this for 3 minutes on 60% power. Check if its done by picking with a toothpick. If not done, microwave for another minute.

Cool for a while. Yummy Banana muffins are ready to serve.

Stuffed Mushrooms

This is a tasty appetizer which is easy to make. The stuffing can be changed with any of your favorite ingredients like peppers(capsicum), cabbage, potatos etc., I got the recipe from my friend and my special thanks to her. you may prepare this few hours ahead and reheat in the oven before serving



What we need:

Whole Mushrooms - 10
chopped onion - 1/2 cup
chopped garlic - 3 pods
red chilli powder - 1/4 tsp
cumin seeds - 1 tsp
pepper
salt
Oil - 1tsp
Shredded cheese (parmesan or mild cheddar) - 1/2 cup

How to make:

Work with mushrooms:

1. Wash the mushrooms a couple of times to remove the mud completely.

2. Remove the stem of the mushrooms which will leave the hollow part inside. Keep the whole hollow part aside

3. Finely chop the stem part of the mushroom


Making the stuffing:

1. Heat oil in a pan and add cumin seeds. Then add chopped onions and garlic.

2. After its sauted add the chopped mushroom stems. We can add other vegetables also at this time

3. Now add the red chilli powder, a little pepper and salt.

4. cook till its done. we may not need water as mushroom tends to leave out some


Final part:

1. Preheat the oven at 350F

2. Take the whole mushrooms and fill the prepared stuffing inside them

3. Assemble the mushrooms in an oven-safe vessel with the open side facing upwards

4. Now sprinkle the shredded cheese on top and keep inside the oven

5. Cook for 35- 40 mts. Mushrooms will be brown and bubbly. Serve hot.

Cucumber cups

A veggie delight made with cucumber, carrots and green peppers(capsicum) loaded with nutrients. The stuffing can be altered with any vegetables as u wish. This is easy to make and will attract kids. Am submitting this recipe for the Food contest in Manjula's Kitchen

Ingredients:

Cucumber - 1
Groundnut powder (coarse) - 2 tbsp
Bread crumbs
Cheese

Stuffing:
Shredded Carrots- 1/2 cup
diced Capsicum- 1/4 cup
chopped Onions - 1/4 cup
Diced tomatoes - 2 tbsp
grated ginger - 1 tbsp
coriander leaves
Oil
salt
pepper

Procedure:

Stuffing:
Heat oil in a pan. Add Ginger and onions and saute well. To this add carrots and capsicum and saute for 2 minutes. Then add tomatoes, coriander leaves, salt and pepper and mix well. Turn off the stove and cool the mix.


Cucumber cups

Peel the skin of the cucumber and cut into 4 or 5 pieces. Each piece will serve as a cup.

Gently remove the inner seeds of the cup leaving the bottom part.

On the hollow top, stuff the prepared vegetable mix. On the top, layer groundnut powder, bread crumbs and cheese



Bake the cucumber cups in 400F oven for 10 minutes or until the cheese melts

Remove from oven and serve hot

Sugar Cookies

Simple sugar cookies to win the hearts of kids..even elders too...



Ingredients:

1 3/4 cups all-purpose flour/maida

1/2 tsp baking pwd

1 pinch cardamom powder

1 egg

1/2 cup melted butter

3/4 cup sugar

pinch of salt


Method:

Preheat oven to 350 degrees. Prepare a baking tray with parchment paper/foil.

Sift salt, flour and baking pwd and keep aside. Beat butter and sugar until light and fluffy, approx 3 mts. Add cardamom powder and egg and combine well. Add the flour mixture, mix until well combined. Refrigerate dough covered with a plastic wrap for an hour until firm enough to roll.

Remove half of the chilled dough from the refrigerator and on a lightly floured surface, roll out the dough to a thickness of 1/4 “. Keep turning the dough as you roll. Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the baking tray.

Place the baking tray with the unbaked cookies in the refrigerator for 10-15 mts to chill. This prevents the cookies from spreading and losing shape while baking.

Make any of the decorations below or simply sprinkle sugar over them. Bake for about 10 mts till the edges are slightly toasted or till done.

Cool on a wire rack. The cookies will harden. Repeat with remaining dough.

Cool completely. Store in airtight containe


Decoration:

Chocolate:

Place some chocolates in a bowl and keep it over boiling water to melt them. Dip edge of spoon or fork into the melted chocolate and decorate over the cookies just before putting into the oven to bake.




Jam:

Make a ball out of the cookie dough and slightly press them to form a circle shape. Slightly make a dent in the center of the cookies; fill with jam and put into the oven to bake

NanKhatai

This is a famous eggless Indian cookie made of all-purpose flour and sooji (rava). This is the perfect pair for teatime. Its excellent taste will never let you to stop with just one and will just melt away.

The given measurement makes 30 cookies.



Ingredients:

2 cups all purpose flour (maida)
1/4 cup semolina/sooji
1/4 tsp baking soda
1/2 tsp cardamom pwd
1 1/4 cups powdered sugar
3/4 cup ghee or melted butter or oil
2 tbsps yogurt/curd

How to:

Sieve maida, baking soda and cardamom pwd.

Blend the sugar, ghee and yogurt till smooth. Its important you really combine well. Add the sieved ingredients and semolina to the sugar-ghee mixture. The dough should be kneaded well for at least 7-8 mts. If the dough is not stiff enough to roll out into balls, add a few tbsps of cold milk and chill for a few minutes.

Pinch dough and shape into small balls and slightly flatten. Remember we don't want flat biscuits. This will be slightly bulged than typical cookies.

Garnish with nuts by slightly pressing into the dough. Place on a greased tray with enough space between each ball as they spread out. Pre heat oven for 15 mts, bake at 350F for about 20-22 mts. Once baked, the cookie will feel soft on touch. Remove from oven and cool and the cookies will harden.

Cool on a wire rack and store in airtight container.

Pumpkin Roll

It was Halloween time when there were lots of pumpkins throughout the store. So, I got one but didn't know wat to do exactly with it. First I tried the most crazy "pumpkin pie" but that didn't turned out good. And I had some more pumpkins left out. I searched for and got this great looking dessert.

This is basically a pumpkin cake rolled with sugared cream cheese and sliced. I am posting it with little alterations on the sugar quantity as the filling turned out to be very sweet in my case. Please click here for a video demo of this recipe (not mine!!!)



Ingredients

Cake Roll:
Pumpkin puree - 1 1/2 cups (or use canned pumpkin - 1 can)
All-purpose flour - 3/4 cup
Granulated sugar - 3/4 cup
Baking powder - 1/2 tsp
salt - a pinch
eggs - 2
chopped walnuts - 1/2 cup optional

Cream Cheese Filling:
cream cheese, softened - 1 (8 oz) package
powdered sugar - 3/4 cup
butter or margarine, softened - 4tbsp


Procedure:

Pumpkin puree:
You can always use canned pumpkin. But if you want to start from the scratch, cut the whole pumpkin into slices, remove the seeds and pressure cook for 5 whistles. Remove the skin part and blend in a mixer to get the puree.


Pumpkin cake:
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch baking pan; line with wax paper (to make it easy to remove from baking pan). Grease and flour paper.

COMBINE flour, baking powder and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts on top.

BAKE for 15 minutes or until a toothpick inserted comes out clean. Slightly wet a clean kitchen towel. Loosen the cake and turn it onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool down for 2 hours.

Filling:
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Make sure you don't beat too much as it may not stay stiff.

Pumpkin Roll:

Carefully unroll cake; Spread cream cheese mixture over cake.


Reroll cake. While rerolling remove the towel. Wrap in plastic wrap and refrigerate at least 5 hours.

This can also be kept in the freezer if you need it for another day.

After 5 hours remove from the fridge and slice into 1 inch rolls. Sprinkle with powdered sugar before serving, if desired.

Coconut Cookie

This is a crunchy delicious cookie with the mild flavor of coconut. A perfect snack for any occasion.

Ingredients:

Flour 80 gms.
Butter 40 gms.
Baking powder ¼ tsp.
Powder sugar 50 gms.
Desiccated coconut 40 gms.
Water/Milk 2½ tbsp.
Vanilla essence Few drops

Procedure:

1. Sieve/sift flour, soda and baking powder.

2. Cream butter and sugar very well.

3. Add flour and desiccated coconut, vanilla essence and make a soft dough with
milk/water.

4. Roll into a cylinder and further roll the dough into a square butter paper. Chill it for 4-5 hours or till hard. (Do not freeze).

5. Cut the cylinder into circles (cookie shape) using a knife and bake at 350 º F for 15 mins or till done.

Chicken Briyani / சிக்கன் பிரியாணி

This method of chicken briyani uses convection oven. This takes a long time for cooking (takes ah hour) but it tastes good because of the slow cooking process.

Ingredients:
Chicken – 300 gms
Basmati Rice – 2 cups
Onion – 3 (long sliced)
Tomato – 4
Ginger Garlic paste – 3tbsp
Green chilies - 2
Chilli powder – 4 tsp
Yogurt – 1 tbsp
Mint leaves
Coriander leaves
Lemon juice – 1/2 tsp
Whole garam masala (Bay leaves – 1, Cinnamon -1, Cardamom – 1 stick, Clove – 7)
Oil – 2 tbsp
Salt

Procedure:
• Cut chicken into slightly bigger pieces and clean them
• Marinate the chicken with Chilli powder, 1tbsp ginger garlic paste, salt and yogurt. Keep it marinated for 1-2 hrs
• Wash and soak rice in water for ½ hr
• Preheat oven to 400 F
• Heat oil in a pan
• Add whole garam masala, ginger garlic paste, green chilly, onion and tomatoes one after another sautéing each for a awhile
• Add marinated chicken to it and sauté for a awhile
• Add mint and coriander leaves and then add drained rice
• Saute for a while and turn of heat
• Take a oven proof pan and spray oil all thru the sides
• Pour the chicken rice mix into the pan and add water ( 3 cups of water for 4 cups of pre-soaked rice. There may be some water in the rice mix itself. So u may have to add 2 ¼ cups of water).
• Mix thoroughly and cover with a aluminium foil
• Keep it the oven for 50 – 60 mts.
• After 60 mts remove the foil and mix the rice.
• Garnish with coriander leaves

If u feel the process is very time consuming, u can cook chicken separately on stove top. Half cook the rice and then mix both and keep it in oven for 15 mts.