Peanut Cookies Recipes

Ingredients :

1 cup (125 gms.) Flour

80 gms. Butter

100 gms. chopped Peanuts

1/3 cup (75 gms.) Sugar

1/2 cup (115 ml.) Milk

1 Egg

1 tsp. Baking Powder

1/2 tsp. Salt

Method:

• Sieve dry ingredients
• Cream butter and sugar.
• Chop peanuts
• Add egg and three-quarters of the peanuts.
• Mix together with a little milk.
• Put small spoonfuls on a greased baking tray.
• Top with remaining peanuts and cover tin with aluminium foil.
• Place in the preheated Oven at 210°C (410°F) and bake for 10-10 minutes until cookies are well done.
• Cool before removing from tin.

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Lemon Curd Sponge Cake Recipe

Ingredients

3/4 cup (100 gms.) Flour

1/2 cup (100 gms.) Sugar

3 Eggs

1/4 tsp Salt

2 drops Vanilla Essence

A pinch of Baking Soda

For the Lemon Curd

1/2 cup (100 gms) Sugar

3 tbsp (25 gms) Cornflour

2 Eggs (separate the yolks and whites)

5 - 10 gms Butter

1/4 tsp Salt

1/3 cup Lemon Juice

1/2 cup (120 gms) Cream

1/2 cup (110 ml) Water

Method :

Cake 

• Whisk the yolk and sugar in a pan over hot water until the mixture is light, creamy and leaves a trail.
• Fold in sieved flour, salt and baking soda.
• Add stiffly beaten egg whites.
• Pour mixture in a greased cake tin (6" dia)
• Bake in preheated Oven at 210 C (410F) for 10 minutes or until golden brown on top.
• Remove sponge from oven and turn on a wire rack. Let it cool for sometime. 
• Cut the cake in half (horizontally). Keep aside.

Lemon Curd

• Combine sugar, cornflour and salt. Add water gradually and cook over boiling water until smooth and thick.
• Stir constantly. Cover and cook for 15 minutes.
• Beat egg yolks and pour hot mixture over them gradually and cook over boiling water until smooth and thick.
• Stir constantly. Cover and cook for 15 minutes.
• Just before removing from heat, and lemon juice, mix well and cool.
• Fold in whipped cream and add stiffly beaten egg whites.
• Spread lemon curd evenly on each half of the cake. 
• Sandwich together and serve sprinkled with icing sugar.

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Frosted Chocolate Cake Recipe

For the cake:

Flour   2/3cup (75 gms)
Sugar  6 tbsp. (75 gms)
Eggs   3
Salt   1/4 tsp
Vanilla Essence  2 drops
Water   1 tbsp
A pinch of Baking Soda
Greased Tin 6" Dia

For the Frosting:

Powdered Sugar   3/4cup (100 gms)
Flour   3/4cup (100 gms)
Egg Yolks 4
Milk  1/4 cup (60 ml)
Vanilla Essence    1 tbsp
Butter    100 gms
Eating Chocolate   50gms

Method 

The Cake:

• Whisk yolks and sugar in a pan over hot water until the mixture is light, creamy and leaves a trail.
• Add sieved flour, salt and baking soda.
• Fold in stiffly beaten egg whites.
• Pour mixture into tin. Bake in preheated Oven at 180°C (350°F) for 25 minutes or until cake is set and golden brown on top.
• Turn cake on wire rack. Let it cool. 
• Cut in half horizontally, keep aside.

The Frosting:

• Combine powdered sugar and flour.
• Combine egg yolks and milk.
• Stir flour mixture into egg mixture.
• Cook, stirring constantly, till thickened. Do not boil. Remove from heat, stir in Vanilla essence.
• Cover surface with waxed paper.
• Beat butter and chocolate squares. Stir into mixture. 
• Spread between layers and around sides of cake. 

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Almond and Vegetable Rice Recipe

Ingredients

Silvered Almonds      ½ cup
Ground Almonds       ¼ cup
Basmati rice soaked and drained      1 cup
Medium Potato      1 (peeled)
Capsicum green (seeded and diced)      ½ cup
Zucchini diced      ½ cup
Carrots thinly sliced      1/3 cup
French beans chopped      1/3 cup
Green Peas shelled      1/3cup
Oil
Salt to taste
Cumin seeds 1 teaspoon
Dried red chilli
Garam Masala powder ½ tsp
Fresh Coriander leaves coarsely chopped.

Method

Heat three tablespoons oil in a deep non-stick pan. Add silvered almonds and saute till golden, drain on absorbent paper. Sprinkle a little salt, mix well and set aside. In the same pan, add one more tablespoon oil and heat. Add potatoes and saute until golden brown. Drain on absorbent paper and set aside. Add the remaining oil in the same pan and heat. Add cumin seeds and red chilli and saute till brown. Add capsicum, zucchini and rice. Mix well and cook for two minutes. Add two and a half cups water, ground almonds, salt and garam masala powder. Mix well and bring it to a boil on high heat. Add carrots, beans and green peas. Mix well, cover and cook on low heat for twenty to twenty-five minutes or until all the liquid is absorbed. Switch off heat and let it stand for another five minutes. Remove cover and add fried almonds and potatoes. Mix well. Serve hot garnished with coriander leaves. 

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Karah/Kara Parshad or Guru Parshad Recipe

Ingredients

Wheat Flour 2 tbsp 
Pure Ghee 2½ tbsp 
Sugar/ Jaggery 1 cup 
Water 2½ cups 
Elaichi Powder (for flavoring)
Pistachios (chopped, for decorating)
Almonds (chopped, for decorating) 

Method 

• Roast flour and ghee in a large saucepan on a slow flame. Make sure that you stir constantly to avoid it from burning.
• Dilute sugar/jaggery with water and keep it for boiling.
• When the flour turns golden brown, add the boiling sugar water.
• Stir well to mix. Keep stirring continuously till the excess water evaporates and ghee separates.
• Add elaichi powder and mix well.
• Remove from heat and decorate with chopped pistachios and almonds.
• Serve warm.

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Recipe of Black Cosmopolitan Cocktail

Ingredients

Black Vodka 30ml
Cranberry Juice 60ml
A dash of triple sec
A splash of lime juice

Method

• Shake together with ice and pour into a cocktail glass.
• Garnish with a grape or a black currant.

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Wheat and Banana Muffins

Ingredients

Large ripe bananas     2
Whole wheat flour     2 cups
Baking powder     1 ½ tsp
Baking soda      1 tsp
Salt     1/8 tsp
Light brown sugar   ½ cup
Low fat buttermilk  1 ¼  cups
Egg    1
Light Olive oil    1/3 cup
Raisins 200 gms

Method

• Preheat the oven to 350 degrees F.
• Peel the bananas and mash in a bowl, using a fork
• Mix the flour, baking powder, baking soda, salt and ½ cup brown sugar together in a large mixing bowl.
• Make a well in the centre and add buttermilk, egg, Olive oil and mashed bananas.
• Fold the ingredients together until just incorporated.
• Gently stir in raisins.
• Spoon the batter into 12 paper-lined muffin tins and sprinkle with 1tbsp brown sugar. Bake for 20 to 25 minutes until golden brown on top; a toothpick inserted into the centre of the muffin should emerge clean. Cool in the pan for a couple of minutes. Transfer to a rack to cool completely.

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