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Ingredients:
3 cup Fine Wheat Flour (Maida)
1 cup Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 cup softened Butter
1 Egg
2 tblsp Milk
1 1/2 tsp Vanilla Essence
How to make sugar cookies:
- In a bowl, mix flour , sugar, baking powder, salt and butter.
- In a separate bowl beat the eggs lightly with milk and vanilla essence.
- Add this mixture to the dry ingredients.
- Make a dough and roll it into a ball.
- Wrap it in a wax paper and let it chill for 1 hour.
- When you want to make the cookies take a samll ball of the dough and roll it into a cookie by pressing the ball between two wax papers.
- Bake the cookies at 350° for 5-7 minutes or till the cookies are firm
Ingredients:
1 1/4 cup Fine Wheat Flour (Maida)
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter
1/2 cup Brown Sugar
1/4 cup Sugar
1 small sized Egg
1 tsp Vanilla Essence
1 cup Chocolate Chips
1/2 cup chopped and roasted Walnuts
How to make chocolate chip cookies:
- Mix the flour, baking soda and salt evenly in a bowl.
- With the mixer running, beat butter, sugar and brown sugar together until creamy.
- Add the egg and vanilla essence.
- Now add flour.
- When flour is fully blended mix the chips and walnuts.
- Preheat the oven to 190 degrees.
- On a tray place a large ungreased cookie sheet.
- Now drop a spoonful of the batter on the sheet 2 inches apart.
- Bake for 10 -1 2 minutes.
- Take out from oven and serve.
Ingredients:
1/2 cup Sesame Seeds ( तिल )
4 cups Maida
1 cup Sugar
1 cup Butter
3 Eggs
1 tblsp Cake Seeds (Caraway Seeds)
1/2 cupMilk to mix
Salt a pinch
1/4 tsp Baking Soda
How to make sesame seed cookies:
- Sieve flour with salt and baking powder in a bowl.
- Add sugar, butter, 2 eggs, cake seeds, blend well.
- Add milk little by little and knead to a smooth dough.
- roll out on a floured board 1cm thick and cut out with fancy cookie cutters.
- Brush with remaining egg (well beaten) and sprinkle heavily with sesame seeds.
- Place on a greased baking tray.
- Bake in a moderate oven for 10 minutes.
- Cool and keep aside. good to be served with tea.
Ingredients:
2/3 cup Sugar
1 cup softened Butter
2 tsp Vanilla Essence
1 tsp grated Lemon Peel
1 Egg Yolk
2 1/4 cup Fine Wheat Flour (Maida)
1 1/2 cup grounded Hazelnuts
1/2 cup Jam
How to make hazelnut cookie recipe:
- Preheat the oven at 325 degrees.
- In a bowl mix sugar and butter.
- Beat the mixture till soft and fluffy.
- Add vanilla essence, lemon peel and egg yolk.
- Mix well.
- Add the flour and the hazelnuts.
- Make a soft dough.
- Make 1 1/4 size balls out of the dough.
- Take a ungreased cookies sheet and place the balls on it 2 inches apart.
- Press the cookies in the center with the thumb.
- Bake the cookiesat 325 degrees for 10 to 15 minutes or until light golden brown around edges.
- Let them cool.
- When completely cool fill the cavity of each cookie with ½ teaspoon jam.
Ingredients:
1 cup unsalted Butter
2 cups Sugar
2 tsp Cardamom Powder (Elaichi)
4 Eggs
2 cups Fine Wheat Flour (Maida)
1 tsp Salt
How to make cardamom cookies:
- In a bowl, beat the butter, sugar and cardamom powder fro 3 minutes.
- Then with the beater going add the eggs one at a time.
- When the mixture gets light take it out in a bowl and add the flour and salt with a light hand.
- When a soft dough gets prepared with the help of a spoon, drop them on a nonstick cookie sheet.
- Place them 1/2 inch apart.
- Bake these cookies in a preheated oven at 325 F for 10 - 11 minutes or till the cookies have a golden color.
- Repeat the baking procedure for the remaining dough.
About :
Raisin Choco Oat Cookie is easy and any time snack.
Ingredients:
3/4 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 big sized Eggs
1 1/2 cups uncooked oats
1/2 cup Currants (Kishmish)
1 cup Dark Chocolate Chips
How to make raisin choco oat cookie:
- Before you begin preheat the oven to 175 degrees.
- Grease a baking tray.
- Mix flour, baking soda, and, salt.
- Cream sugar and butter.
- Add vanilla essence, and, eggs one by one while mixing .
- Add the flour and mix the oats.
- Mix well and then add currants and chocolate chips.
- Now drop one spoonful of the batter on inch apart on the greased baking tray.
- Bake for 12 - 14 minutes or till golden in color.
About :
Chocolate Pretzels are easy to make. The combination of sweet chocolate and salty, crunchy pretzels is fantastic.
Ingredients:
150 gms Margarine/ Butter
100 gms Icing sugar
1 Egg
225 gms Plain flour
25 gms Cocoa
100 gms Cooking chocolate
How to make chocolate Pretzels:
- Soften the butter or margarine in a bowl and mix in the icing sugar, lightly beaten egg and salt.
- Sift in flour and cocoa and mix together to make a stiff dough. leave for 30 minutes.
- Roll out pieces of dough to the shape of pretzels.
- Place on a lightly greased tray and bake for 15-18 minutes in a moderate oven.
- Melt cooking chocolate with water over a low heat.
- Drop each pretzel into the hot chocolate and quickly remove. dry each pretzel on greaseproof paper.
About :
Butter Cookies are sweet and buttery crisp snacks which is very easy to make.
Ingredients:
6 cups All purpose flour (maida)
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract
How to make butter cookies:
- Sift flour, baking powder, salt and sugar together. Mix well.
- Add the butter.
- Add egg, cream and vanilla extract thoroughly.
- Wrap this dough into a foil and refrigerate for atleast 24 hrs.
- Reheat the oven for 400 degrees.
- Now roll the dough into a crust which is 1/4 to 1/8 thick.
- Now with the help of a cookie cutter, cut the cookies.
- Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.
About :
Khaman Dhokla food is a Gujarati recipe which is popular in all India. It is a Indian Fast Food.
Ingredients:
1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste
How to make Khaman Dhokla Recipe:
- Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
- The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
- Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
- Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
- Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
- Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
- Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
- Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.
Ingredients:
2 Cups of Curd
4 tsp Besan
1 medium size Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder
Seasonings:
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida
How to make Gujarati Besan Kadi:
- Beat the curd and add two cups of water in it. Add the besan, salt, turmeric powder and mix well.
- Take together ginger, chillies, cinnamon and corainder leaves and make the paste of it.
- Boil the curd mixture on slow heat and stir constinuosly. Add the paste, and boil again for 2-3 min.
- Heat oil in a pan, add all seasonings into Pan. Fry until they splutter.
- Pour this seasonings over guajarati kadhi. Garnish with coriander leaves and serve hot with rice and Chapatis.
Ingredients:
250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
25 grams cashewnut,
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind 100 grams brown sugar,
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajama
4-5 tbsp Oil,
2 tbsp Red chili powder and asafetida
1/2 cup cilantro leaves
3-4 tbsp. Ghee.
How to make Dal Dhokli:
- Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. pour oil and mix the flour to roti like consistency.
- Wash tuver dal and pressure cook it for three whistles.
- Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
- When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
- Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
- Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
- Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.
Ingredients:
1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed
Preparation:
- Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
- Soak moong dal for one hour. Wash and drain all the water.
- Cook the moong dal 1 cup of water.
- Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
- Cook until the dal mixture is dry. Let it cool.
- Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
- Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
- Serve daal paratha hot with curry.
Ingredients:
2 cups rice flour
1/2 cup Mung Dal paste
2 tsp oil
1/4 tsp turmeric
1/2 tsp carom seeds (ajwain) or cumin seeds
1 red chili powder (optional)
Salt To Taste
oil for frying water as required
How to make Gujarati Chakli:
- Cook the mungdal to a paste like consistency .
- In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.
- Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix.
- Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
- Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying.
- Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated.
- Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.
- Cool moong dal chakli completely before storing in an airtight container.
Ingredients:
1 tsp cinnamon
2 cup water
1/2 cup shortening
1 1/2 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp artificial sweetener
1 cup rolled oats
1 beaten egg
1 cup raisins
1 cup flour
How to make sugarless cake:
- In a sauce pan add together raisins, water and cinnamon.
- Heat the sauce pan on low heat for fifteen minutes.
- Take off from fire and let it cool.
- To this mixture add the beaten egg, oats, artificial sweeter, shortening and vanilla extract.
- In a separate bowl sift together flour, baking soda, cinnamon powder and salt.
- Add this dry ingredients to the earlier prepare batter and mix well.
- Pour this mixture in a baking pan and bake for 30-35 minutes at 350 degrees F.
- When the cake is ready let it cool for 10 – 15 minutes and then serve immediately.
Ingredients:
1 cup white sugar
2 eggs
1 3/4 tsp baking powder
1 cup icing sugar
1/2 cup milk
1/2 cup frozen strawberries
1 vanilla pudding cup
1 1/2 cup all purpose flour
1/2 cup butter
2 tsp vanilla extract
How to make strawberry cake:
- Start by thawing the frozen strawberries in one cup of powder sugar.
- In a separate bowl beat together sugar and butter until creamy.
- Add in the eggs one at a time and then finely pour in the vanilla pudding.
- Add the thawed strawberries.
- Stir in the flour and baking powder to the mixture and mix well.
- If the batter is thick add in the milk so that the batter gets a little smooth.
- Preheat the oven to 350 degrees F or 175 degrees C.
- Grease and flaw a 9X9 inch pan.
- Pour the prepared batter into the 9X9 inch pan and bake for 30-40 minutes till a knife inserted into the centre of the cake comes out clean.
- pour a icy cream on top.
Ingredients:
1 pkt jelly raspberry
1 pkt jelly lime
1 pkt jelly lemon
1 pkt jelly orange
1 pkt jell s trawberry
2 1/2 cups cold water
5 cup boiling water
1 cup whipped cream
How to make rainbow cake:
- Dissolve each packet of jelly-gelatin separately in one cup boiling water.
- Now add 1/2 cup cold water to each of them.
- Chill raspberry gelatin until very thick.
- Smoothly line sides of a 9 inch spring form pan with wax paper.
- Cut to extract 3 inches above the pan.
- Whip the raspberry gelatin until fluffy.
- Now spoon this mixture into the pan.
- Chill the pan in the refrigerator until sat but not firm.
- Chill, whip and layer the remaining flavors in the pan, letting each layer chill until sat but not firm before adding the next layer.
- Chill this pan overnight and loosen around the edges and remove the sides of the pan and paper.
- Now take the chipped cream and spread over the top and sides of the cake.
- The rainbow cake is ready.
Ingredients:
2 cup Pumpkin (Kadhu)
3 cup Sugar
1 cup Oil
3 Eggs
3 cup Fine Wheat Flour (Maida)
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cloves Powder (Lavang)
1 tsp Cinnamon Powder (Tuj/Dalchini)
1 tsp Nutmeg Powder (Jaiphal)
How to make pumpkin cake recipe:
- In a blender, add pumpkin, sugar, oil and eggs.
- In a bowl sift flour, salt and baking powder and baking soda.
- Now mix the blended pumpkin and egg mixture to the dry ingredients and mix well.
- Pour the mixture in a wax paper lined 8" pan.
- Bake the pan in a preheated oven at 350F for 1 hour and fifiteen minute.
- When done take it out with the help of a knife and dust with powdered sugar.
Ingredients:
2 eggs
1/2 tsp lemon extract
1/4 tsp baking soda
1/2 cup flour
3/4 tsp baking powder
1 cup sugar
1/2 cup butter
1/2 tsp vanilla extract
1/2 cup butter milk
How to make pound cake:
- Mix all the ingredients in a bowl till smoothly blended.
- Prepare the tin by oiling it and pour the mixture into it.
- Bake the tin at 325 degree F for 60 minutes.
- The Pound Cake is ready.
- It can be served with fruits or frost as liked.
Ingredients:
For Cake:
1 tin Pineapple
200gms Maida (Flour)
180 gms Sugar
120 ml refined oil
3 eggs
1 1/2 tsp Baking Soda
For Sauce
15 - 20 Fresh Strawberries
4 tblsp Sugar
1/4 tsp Cinnamon Powder
1 tblsp Strawberry Jam
How to make pineapple upside down cake:
Sauce:
- Chop the strawberries into tiny pieces.
- Heat 1 cup of water and add the chopped strawberries.
- Cook till the sugar gets dissolved and strawberries are soft.
- Add the cinnamon and stir.
- Cook on a low flame for a minute and then add the jam.
- Mix gently and cook for another minute and remove from flame.
Cake:
- Beat the eggs till fluffy.
- Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.
- More smooth the batter more soft the cake will be.
- Mix the baking powder in the maida and mix the sugar, oil and egg mixture slowly into the maida, taking care that no lumps form.
Upside Down Cake:
- Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.
- Pour the prepared batter gently on the the pieces and bake it in a preheated oven at 180C or till cake is done.
- To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.
- Allow the cake to cool in the oven for 15 miutes.
- When the cake gets coool , invert the cake on a serving dish with the pineapple sides on the top.
- Top it with the strawberry sauce.
Ingredients:
1/2 Tin Condensed Milk
2 cup Fine Wheat Flour (Maida)
1 cup Butter
1 tsp Baking Powder
1/2 tsp Sodium Bicarbonate (Khaane Wala Soda)
1 tsp Vanilla Essence
1 Tin Peach
200 gms Cream
2 tblsp Jam
4 tblsp Icing Sugar
1 cup Cashewnut (Kaju)
How to make peach cake:
- Open the peach tin and separate the liquid and the peaches.
- Except for 4 - 5 peaches cut the rest into small pieces.
- Cut cashewnut (kaju) in samll pieces.
- Mix fine wheat flour (maida) with baking powder.
- In a bowl mix butter and condensed milk..
- Now little by little add the fine wheat flour (maida) and baking powder mixture.
- After it is properly mixed add vanilla essence.
- Mix 1/2 cup of hot water in the mixture and whisk nicely.
- Now apply a layer of butter to a tin.
- Pour the mixture in the tin.
- Preheat the oven for 10 minutes.
- Now keep the tin with the mixture in the oven for 30 minutes at 400 F.
- Prick the cake to see if the cake is ready.
- If it is done take it out and let it cool.
- Now whisk the fresh cream.
- When the cream thickens add icing sugar.
- When the cake cools doen pour some of the liquid from the peach tin.
- When the cake absorbs all the liquid pour some more to make it a bit soft.
- Now cut the cake from the center into 2 halves.
- On the lower half apply half the beaten cream.
- Sprinkle some cut peach pieces and the cashew nuts.
- Now place the other half on the lower section.
- Apply jam on the outer section of the whole cake.
- Apply rest of the cream on the top of the cake.
- And sprinkle rest of the cashewnut (kaju) and peach pieces.
Ingredients:
120 gms melted Butter
160 gms Sugar
3 Eggs
200 gms Flour (Maida)
1/2 cup milk
60 gms Cocoa Powder
1 tsp vanilla Essence
How to make marble cake:
Mix the flour and the baking powder.
Cream together the butter, essence and sugar.
Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well.
Now mix flour and milk alternately in the mixture.
Mix well till the batter is smooth. Divide this batter into 2 parts.
In one portion add cocoa powder.
Grease and line a 8 inch baking tin. First pour 1 layer in the tin then the second and continue this process alternatively.
Bake this tin in a preheated oven at 180 - 200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top.
Cool the cake and invert it on a dish.
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