Cook N Bake

Discussion in 'Ask ChitVish' started by Chitvish, Oct 5, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sprout Roundels - Oil or ghee?? No way!!

    Use any one sprout or preferably mixed sprouts available in the supermarkets.

    Wash well, drop in boiling water, switch off stove & keep covered for 5 mtes.

    Drain & cool. Crush coarsely with salt & masalas of your choice. Can be ginger-green chilli garlic minced or red chilli powder+dhaniya powder+ garam masala.

    Make small round discs.

    Mix little curds with a pinch of salt + chopped coriander leaves.

    Dip each ball in this & roll in bread crumbs.

    Keep on a greased baking tray.

    Bake in a pre heatd oven at 180 deg C for 10mtes.

    Flip & repeat the same.

    Serve with tomato sauce.

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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Eggless Apple-Cinnamon Muffins - very aromatic!

    Chopped/grated apples - 2 cups

    Maida - 1 cup

    Baking powder & Cooking soda - Each, ½ tsp

    Soft butter - ½ cup

    Powdered sugar - 1/2 cup

    Cinnamon powder - 1 tsp

    Vanilla essence - 1 tsp

    Chopped walnuts - ½ cup

    Milk 2-3 tbsp

    Preheat the oven to 200 deg C & grease the muffin moulds.

    Sieve flour, baking powder & cooking soda.

    Cream butter & sugar till soft & creamy.

    Add apples, cinnamon powder, essence & mix well.

    Slowly fold in flour & walnuts.

    Add 2-3 tbsp of milk & mix gently.

    Spoon 2 tbsp batter into each muffin mould

    Bake at 200 deg C for 20—25 mts.

    Cool & remove.

    Sprinkle powdered sugar+cinnamon powder on top.


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    Last edited: Feb 5, 2011
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kaju Magic - you will no more buy a commercial product!!

    Powder cashews, pulsating, to avoid them from becoming oily. Or use a nut grater.

    Cashew powder - 1 cup

    Finely powdered sugar - ¾ cup

    Cardamom powder - 1/2- tsp (optional)

    Milk - 2-3 tsp, if necessary.

    Knead cashew powder & powdered sugar,adding milk only if if necessary.

    Make small discs. A small bangle, used,as shown in the photo, helps make perfect circles of uniform size. Use a tomato slice / fork to draw lines on them to give a professional look!!

    Arrange on a well-greased baking tray & sprinkle pistas – optional.

    Bake at 160 deg C for20-25 mtes till aroma comes.

    Remove from the oven & remove from baking tray immediately. Cool & store airtight.

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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Ragi Biscuit - the latest entrant in the market is here!!

    Ghee gives very flavourful biscuits.
    Ragi flour is roasted dry on a low flame in a kadai & cooled thoroughly.

    Ragi flour - 100 gms

    Ghee (not butter) - 50 gms

    Powdered sugar - 50 gms

    1-2 tsp water

    Beat together all ingredients except water to a dough.

    Add water in spoons to get a soft (not very!) dough.

    Pinch small portions & flatten to a circle by keeping inside a bangle.

    Bake in a pre heated oven at 160 deg C for 20mtes or tilldone.

    cool & store airtight.

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    Breakast - papaya, ragi biscuts, multigrain laddu, hocolate milkshake!

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    Last edited: Feb 14, 2011
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Oats Biscuits - new entrant in the local market along with ragi biscuits!!

    This is an everyday biscuit & very simple to make.

    Mix together:

    Butter - 1/3 cup

    Powdered sugar - 1/3 cup

    Vanilla essence - 1 tsp

    To that, mix the following & make a dough:

    Powdered oats (in the mixi) - ¾ cup

    Maida - ¾ cup

    Spread the dough with a roller, between plastic sheets to ½ cm thickness.

    Cut into desired shapes.

    Transfer to baking sheet & bake in a pre heated oven at 200 deg C for about 12-15 mtes, till golden.

    Remove, cool & store airtight.

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    Last edited: Feb 15, 2011
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Brown sugar – chocolate chip cookies - biting texture!!

    This is a restaurant recipe.

    Make a crumbly mixture so that the cookies are crunchy.

    I feel,wheat flour may give hard biscuits only.

    Mix with hand:

    Soft butter - 100 gms

    Brown sugar - 50 gms

    Honey - 1 tbsp

    Maida-100gms + baking powder-1/2 tsp sieved together

    Chopped walnuts - 2 tbsp

    The dough should be thick.

    Finally add chocolate chips -50 gms & mix gently.

    Pat into discs, slightly uneven & spread on greased baking sheets.

    Bake at 140 deg C for 10-12 mtes.

    Cool completely & store airtight.


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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kesar Nankhatai - Ghee & saffron combine!

    Maida - 100 gms

    Fine rava - 100 gms

    Powdered sugar - 100 gms

    Ghee - 100 gms

    Cardamom powder - 1 tsp

    Nutmeg powder - ½ tsp

    Thick curds - 1 tbsp

    Milk - 1 tbsp

    Cooking soda - ¼ tsp

    Saffron - ¼ tsp ( warm & powder)

    Cream ghee & sugar till light & creamy. Add all other ingredients one by one, kneading gradually.

    Make small rounds.
    Bake in a preheated oven at 160 deg c for 15-20 mts till light brown.

    Makes about 4 dozs.


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    Last edited: Mar 8, 2011
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chocolate-walnut Nankhatai - less common!

    I made up this recipe myself!!

    Maida - 80gms ( after measuring, I removed 1 tbsp & replaced with cocoa poder.)

    Rava - 20 gms

    Powdered sugar - 50 gms

    Ghee - 50 gms (vanaspathi gives best results & is used commercially)

    Baking powder - 1/8 tsp

    Vanilla essence - 1 tsp

    Curds - 1 tbsp

    In a big plate, rub ghee & soda with your palm till white & creamy.

    Add sugar & rub further.

    Add the dry ingredients (maida, rava, baking powder etc) & vanilla essence.

    As you knead, add the curds till you get a nice dough If (at all) still very stiff add, milk in tsps.

    Divide into 12 balls.

    Do not flatten. Roll with a tiny dent in centre. Keep a piece of walnut in that.

    Bake in a preheated oven at 160 deg C for 25-30 mtes or till one.

    Cool & store airtight.

    Since I replaced maida with cocoa, it was not very sweet. So, if you like dd 60 gms sugar & less curds /milk to get a correct dough.


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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Coconut Fingers - sheer magic!

    Sweetened condensed milk - half of 400 gms tin

    Finely grated desiccated coconut - 120 gms

    Vanilla essence - 1 tsp

    Few glace cherries & split almonds

    Mix together condensed milk, coconut and and essence.

    Spread over half of a greased swiss roll tin ½ “ deep.

    Cut into fingers.

    Place a cherry or a split almond on each.

    Bake at 375 deg F for 15 mtes until golden brown.


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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hide & seek cookies - looks very attractive.

    Beat together:

    Butter & powdered sugar - each, 50 gms

    When creamy, add:

    Vanilla essence - 1 tsp

    Maida - 125 gms

    Soda - ¼ tsp

    Baking powder - 1/8 tsp.

    Mix & add a little milk to get a soft dough.

    Roll between plastic sheets & cut into desired shapes.

    Bake in a preheated oven at 180 deg C for 15 mtes or so.

    Remove & cool.

    Melt 100 gms dark cocolate . Cool for a few mtes. Dip one side of each biscuit in that & take out. Drain. It will dry on its own..


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    Last edited: Apr 6, 2011
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