Pistachio And Lemon Zest Cookies!!!

Pistachio and Lemon Zest Cookies. Last week i was just searching on internet for some good cookies recipe, then i came across with this recipe from Anjana Aunty in Maayeka Blog, I'm a fan of her blog and i follow her blog very sincerely. Pistachio and lemon was a very unique combination for me, without giving second thought i baked this cookies by following her exact steps and ingredients.... The cookies had come out so well and the taste was simply awesome with lemon zest.. Thanks to Anjana Aunty for a wonderful recipe...Everyone loved it in my family...

 

 

 

Ingredient's.
Makes 12 Cookies
Refined flour-3/4 cup
Cornflour-2 tbsp
Baking powder-1 tsp
Salt-1/4 tsp
Soft butter-100 gms
Sugar-1/2 cup
Lemon rind-1/2 tsp
Pistachio-20
Chilled milk -3 tbsp.

 

 

Baking Method.
Mix refined flour,corn flour,salt and baking powder in a bowl and sift together.
In an another bowl mix sugar,butter and lemon rind ,beat and mix well.
Now mix the flour mixture in the butter mixture and mix together.
Add milk(add 1/2 tsp at a time)and make a smooth dough.
Make a roll /log from the prepared dough and keep it refrigerated for 20 minutes.

 

 

 

Take out the roll from the refrigerator and slice it to make medium size pieces.
Dip and gently press one side into crushed pistachios and arrange in a baking tray.
Bake in a preheated oven on 180 degree for 15-20 minutes or till golden in color.
Take our from the oven and let them cool completely.
Store when cooled completely.

Instant Eggless Chocolate Mousse...

Instant Eggless Chocolate Mousse.. Every time i wanted to make chocolate mousse but i use to always think twice should i make it or not. Because as i have mentioned in my last post my hubby don't prefer to eat raw eggs. That was the main reason i never even wanted to try chocolate mousse at home... I have searched many websites to find some simple recipe but most of them were using eggs only. After many days of thinking, I realize why don't i make using china grass, i had only 3 the ingredients at home (Chocolate, china grass and whipped cream).... By using those 3 ingredients only i successfully made chocolate mouse and my hubby loved it and happily finished the full glass.. When you haven't got time for overnight setting in the fridge or you don't want to use raw eggs, this mousse is perfect and it is chocaliciously gorgeous...

 

 

Ingredient's
125grams good dark chocolate, chopped into small pieces
3gram plain china grass
60 ml hot water
1cup double cream.

 

 

Method
Put the chocolate on to the double boiler and melt the chocolate.
In the other sauce pan add water and china grass, cook as per the instruction on the pack. Remove from the heat and cool the china grass as soon as possible in a ice cold water. Then mix it with a melted chocolate and set it a side.
Then whip the cream until thick, (Take out 2tbsp of whip cream for garnishing) and then fold the whip cream into the cooling chocolate mixture until you have a smooth mixture.
Pour into 4 glasses, and garnish with whip cream and cherry, and chill until you want to eat. The sooner the better!!

 

 

Black Forest Cupcake..

Black Forest Cupcake. In my family usually they love to eat black forest cake, but this time to give a twist instead of making cake i made black forest cup cake... Fortunately on the same day i even got a order for black forest cupcake from my hubby's office. Like there is saying in Hindi "Sona Pe Suhaga" happily i made few extra cupcakes for my family members too, they enjoyed it to the core... This cupcake is filled with cherry's, chocolate and topped with fresh vanilla cream.. this combination is made in heaven, i just love it :)
Preparation time: 10 minutes
Baking time: 20 minutes
Serving: 8to10 cupcakes.

 

 

Ingredient's
1/2cups all-purpose flour
1/6 cup cocoa powder
1tsp baking powder
1/3 cup milk
1tsp vanilla extract
1/4 cup butter
1/3 cup white sugar
1egg, room temperature
1/4 cup ruffly chopped cherry's.

 

 

 

For Frosting

1 cup whipped non dairy fresh cream
1tsp icing sugar
1/2tsp vanilla essence
few cherry's (cut into 2pcs)
1tbsp finely chopped chocolate.

 

 

Baking Method
Preheat an oven to 350 degrees F (175 degrees C). Line 9 cup muffin pans with paper baking cups.
Stir together the flour, baking powder, coco powder in a large bowl, set it aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and blend for another 1minute.
Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed.

Scoop the batter into your lined cupcake tin, make sure it's only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.

 

 

 

Method For Frosting
In a chilled small mixing bowl combine whipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes. Then place the cherry on top of the cream and sprinkle chopped chocolate on top..
Black Forest Cupcake is ready

 

 

Rainbow Cupcake!!!

Rainbow Cupcake.. My hubby wanted me to bake this rainbow cupcake from so many days and i use to always tell him will bake some other time. I was thinking that making rainbow cupcake is very long process and it will take more time because of that only never baked... Last night we were watching late night movie and didn't sleep till 3am. Then sushil felt very hungry and told me to cook something, but i didn't want to cook anything, after having a very long discussion what to cook, then suddenly i told him lets bake Rainbow Cupcake now. He gave me a smile and told, at this time you want to bake? and my answer was yes!! If not now then it will be never. Some how i made him to help me and stand next to me so that i don't feel scared. Then i finished baking this cupcake at 4:15 am and gave him to eat 1 cupcake and then we slept. In the morning i clicked the pictures.... You know what, early morning cupcake were so tasty and delicious:)

 

 

 

Ingredient's

1/2+1/6 cups all-purpose flour
1tsp baking powder
1/3 cup milk
1tsp vanilla extract
1/4 cup butter
1/3 cup white sugar
1egg, room temperature
Edible food color (red, orange, yellow, green, blue)

 

 

For Butter Cream Frosting
1/4cup butter, room temperature
1cup icing sugar
2tsp milk
1tsp heavy cream.

 

 

Baking Method
Preheat an oven to 350 degrees F (175 degrees C). Line 9 cup muffin pans with paper baking cups.
Stir together the flour, baking powder, in a large bowl, set it aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and blend for another 1minute. Then add the flour mixture and milk, mixing until just incorporated.
Divide the cake batter into five separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 15 to 20 minutes.

 

 

Method For Butter Cream Frosting
In a mixing bowl add butter and beat till fluffy and slowly add sugar and beat for 1minute. Then add cream, milk and food color (of your choice). mix together to combine well for 1 to 2 minutes. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes.

 

 

Karupatti Appam (Palm Sugar Appam) SNG Event For The Month Of April.

I don't think so i have to say anything about this SNG event running by Divya Pramil of You too can cook Indian Food , because this event is very famous now. If any body want to join the group please click the link here.

 

Karuppatti Appam. I have tasted this appam only once in Chennai and it was very delicious. After coming back from Chennai i totally forgot about it. When i saw in my email Karupatti Appam is a challenge for the month of April. All my old memory came back and i was very happy to cook this appam and serve it to my hubby, because he would be eating this appam for the first time and he loved it.... I should thanks to Shama from the Easy2Cook Recipe for giving this wonderful challenge and delicious recipe to learn..

Actually i was not having appam pan because of that only i made this appam in dosa pan. I will make sure to cook this again with appam pan and change this picture. I served this appam with Tamrind and jaggery chutney...

 

 

 

Ingredint's 

1 cup Boiled rice
1cup Raw rice
1 handful Urat dal
250gms Karuppatti (Palm Jaggery) 

 

 

 

Cooking Method 

Make thick palm jaggery syrup .
Filter it and remove the impurities with a strainer once cooled.

Soak rice and dal for only 2 hours and grind it to a very smooth batter. No fermentation needed.
Finally , mix palm jaggery syrup with the batter without any lumps.
Heat aappam tawa or any non-stick pan . Pour a small ladle of batter in the centre and then hold its handle with both the hands and rotate the kadai , hence the ladle will spread like a dosa.
Spread a spoon of oil over it.
Cover with a lid . Cook in slow flame till done .
The centre part will be of and edges crispy . Just roll over and serve ho.