Hide N Seek Biscuits

Ingredients:

All purpose flour - 50 g
Unsweetened Cocoa powder - 7 g
Unsalted butter - 20 g
Sugar - 20 g
Milk - 10 g
ChocoChips - 2 tsp
Esc - 1/4 tsp

Method:

• In a bowl add in flour, cocoa powder.
• Add in sugar, room temperature butter, chocochips.
• Mix them well.
• Now add milk and esc and gather the dough (no kneading).
• Refrigerate the dough for 15 mins.
• Then place the dough over a butter paper.
• Top it with one other butter and roll it thin.
• Make the desired shape and place them in lined baking tray.
• Use toothpick or knife and make the pattern.
• Bake this in a preheated oven (OTG) at 180°C for 12-15 mins.
• Let it stay in oven for 5 mins after baking.
• Let it cool and store in airtight container.
• Yields 10-12 biscuits.

Note:

• Use super fine granulated sugar.
• Can use wheat flour and if using have to add little milk to adjust consistency.

Cashew Pakoda #2

 

Ingredients:

Cashews - 1/2 cup

Besan flour - 3/4 cup

Rice flour - 2 tbsp

Red Chilly powder - 1/2 tsp

Ginger garlic paste - 1/2 tsp

Fennel Powder - 1/4 tsp

Hot oil - 1 tsp

Mint Leaves -  3 tbsp (fine chop)

Coriander Leaves - 3 tbsp (fine chop)

Hing - a pinch

Baking soda - a pinch (optional)

Salt, Oil, Water -  As reqd

Method:

• Roughly break and add the cashews in a bowl.
• Add in flour, salt, hing, spice powders/
• Add in mint leaves and coriander leaves.
• Add in hing and baking soda and mix well.
• Add in hot oil and mix with a spoon.
• Then rub with hands.
• Now add water little by little and make a dough.
• Heat oil in pan and pinch the dough and drop.
• Fry them low-medium flame.
• Serve hot.

Strawberry Frosting #2

Ingredients:

Strawberry - 200 g
Unsalted butter - 224 g
Icing Sugar - 460 g
Fresh cream - 4 tbsp
Esc - 1/2 tsp

Method:

• Wash and hull strawberries.
• Add it to blender and puree it.
• Now measure this and set aside.
• Now add this to a pan and cook in low flame for 8-10 mins.
• It should have thickened(not too thick)and when measured should have a reduced quantity.
• Transfer this to bowl and allow to cool completely.
• In a bowl add in butter and cream well.
• Add in esc and whisk.
• Add sugar in batches and whisk well.
• Now add puree little by little and whisk well.
• Add cream little as per desired consistency.
• Use this to frost cupcakes or cakes of your choice.

Walnut Mittai/ Chikki

 

                                        

                                       

Ingredients:

Walnuts - 75 g
Jaggery - 75 g
Water - Little
Elaichi powder - a pinch
Ghee - 3 tsp + 2 tsp

Method:

• Grease a bowl with ghee and set aside.
• Chop the walnuts and set aside.
• Heat a pan with 2 tsp of ghee.
• Add in walnuts and roast them in low flame.
• Roast them till you get nice aroma and nuts change mildly in color.
• Now transfer this to plate.
• Now to the pan add in jaggery and little water.
• Once jaggery melts, strain it and add it back to pan.
• Cook in low flame.
• Keep a small bowl with water.
• When you add the syrup to it, you should be able to gather and make a ball.
• This is the right consistency.
• Add in elaichi powder and ghee and mix it.
• Now add in nuts and mix well.
• Transfer this to greased bowl and press it.
• Set aside for couple of hours.
• Slice it and enjoy,

Green Peas/Matar Poori

Ingredients:
Wheat flour - 1 1/4 cup
Green Peas - 1/2 cup
Green Chilly  - 1 (small)
Red Chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Coriander powder - 1/2 tsp
Salt, Water, Oil - As reqd

Method:

• In a bowl add in peas and chilly and blend it.
• Now in a bowl add in flour, salt and mix well.
• Add in spice powders and mix it.
• Add in blended puree and mix well.
• Add water little by little to make a soft dough.
• Add little oil to the dough and set aside for 10 mins.
• Dust the surface with flour and pinch a ball size dough.
• Roll it out.
• Heat oil in pan.
• Fry them in low to medium flame.
• Serve hot with gravy of your choice.

Beetroot Poori

                                         

Ingredients:

Wheat flour - 1 1/4 cup

Beetroot - 1 (small size)

Salt, Water, Oil - As reqd

Method:

• Peel the skin and chop beetroot roughly.
• Pressure cook them till in boiled.
• Strain the water and set aside.
• Now add the strained beetroot to blender and make puree.
• In a bowl add in flour and salt and mix well.
• Add in puree and mix well.
• Add the beetroot water little by little and make soft dough.
• Set aside for 10 mins.
• Dust the surface with flour and pinch a ball out of dough.
• Roll it (not too thin and not too thick).
• Heat oil in pan and fry them in low to medium flame.
• Serve hot with gravy of your choice.

Eggless Strawberry Cake #2

Ingredients:
Wheat flour - 250 g
Brown sugar - 200 g
Baking powder - 1 tsp
Baking soda - 1 tsp
Oil - 120 ml
Curd - 180 ml
Strawberry puree - 120 ml
Esc - 1 tsp

Method:

• Wash and hull strawberries.
• Blend them and set aside.
• Now in other bowl add in flour, baking powder and baking soda.
• Mix and set aside.
• In other bowl add in oil and sugar and whisk for 2 mins.
• Then add in curd, puree and esc and whisk well.
• Add in if you are going to use color ( I didn't use).
• Now add dry ingredients little by little and fold well.
• If batter is too thick adjust by adding little water.
• Grease the pan and dust with flour.
• Pour the batter in.
• Bake this in a preheated oven (OTG) at 180°C for 30-32 mins.

Strawberry Frosting # 1

Ingredients:

Strawberry Sauce:

Strawberry - 166 g
Sugar - 25 g
Lime juice - 1/2 tbsp

Frosting:

Unsalted butter - 100 g
Strawberry Sauce - 50 ml
Icing sugar - 313 g
Fresh cream - 16 ml
Esc - 1/4 tsp

Method:

• Wash and hull the strawberries.
• Add them to pan, add in sugar and lime juice cook in low flame.
• Cook till sugar melts and thickens a bit.
• Set this aside to cool completely.
• Blend this and set aside.
• Now in bowl add in butter and cream it.
• Add in powdered sugar in parts and whisk well.
• Add in cream and esc and whisk well.
• Now add sauce little by little and whisk till you get desired conssitency.
• Use it on cakes or cupcakes of your choice.

Twisted Samosa

                                         

                                       

Twist it

Cut it 

Seal with other half

Spread the filling

                                         

Ingredients:

For Dough:

All purpose flour - 2 cups

Cumin seeds - 1/4 tsp or Ajwain seeds - 1/8 tsp

Salt, Water - As reqd

For Filling:

Potato - 2 

Carrot - 1 (small)

Peas - Little

Onion - 1 (fine chop)

Cumin powder - 1/2 tsp

Kashmiri Chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam Masala - 1/4 tsp

Chat Masala - 1/4 tsp

Rice flour - 2 tbsp

Coriander leaves - Little (fine chop)

Salt - As reqd

Oil - To fry

Method:

• In a bowl add in flour, salt and cumin seeds(crush & add).
• Add oil and then add water little by little and make a dough.
• Set this aside.
• I boiled the veggies - potato, carrot and peas.
• Strained the water completely and added it to a bowl.
• Now added onions, spice powders, salt and rice flour.
• Mixed them well.
• Now divide the dough into two parts.
• And roll them into two circular discs.
• Now dust the surface with a flour and place a rolled out dough.
• Refer step-wise pics above.
• Now place the filling and spread it and cover with other rolled out dough.
• Now cut it length wise and then into half.
• I have twisted few as strips and few as round twists.
• Heat oil in pan and fry these.
• Serve hot.

Custard Cream Frosting

                                             

Ingredients:

Unsalted butter - 113 g
Custard powder- 2 tbsp
Powdered sugar - 240 g
Whipped cream - 2 tbsp
Salt - a pinch

Method:

• In a bowl add in butter and cream well.
• Add in custard powder, whipped cream and salt and whisk wel.
• If using any essence add in at this stage and whisk.
• Add sugar in parts and whisk.
• Whisk till you get desired stiff peak consistency.