ITS SATURDAY NIGHT AND I AM BUSY PREPARING COOKIES FOR CHRISTMAS EVE!

                                            CHOCOLATE CHIP COOKIE                                                 

INGREDIENTS:

• 165 gms flour
• 20 gms cocoa pwd
• 1 tsp baking powder
• 125 gms soft margarine/butter
• 130 gms castor sugar
• 1/2 tsp vanilla extract
• 1 egg yolk(optional) or 30 ml milk
• 125 gms chocolate chips

METHOD:

Preheat the oven to 150 degree Celsius.

Cream together butter and sugar till properly mixed and a bit fluffy.( creaming is a method of mixing ingredients with palms so that they r mixed nicely and no lumps are left).Now add milk,vanilla essence and cream again i.e mix.

Sieve baking powder,cocoa pwd and flour. Add this to creamed mixture and make a dough out of it. Wrap the dough in foil or cling wrap and refrigerate for 15 minutes.

Now place one tablespoon of mixture on to the baking tray,spacing them well apart to allow for spreading during cooking. Sprinkle choco chips on top.

Place the tray  in center of oven. 

Bake in preheated oven for approximately 15 to 20 minutes at 150 degree celcius or till cookies are golden brown.
Once baked transfer to a wire rack.

IMPORTANT TIPS:

• DO NOT OVER BAKE
• MAIL ME ON palakgoe@gmail.com for better baking instructions
• STORE IN AIR TIGHT CONTAINERS
• THE BEST WAY TO GET EQUAL SIZE OF COOKIE IS TO MEASURE EACH ONE WITH A MEASURING SPOON. SCOOP DOUGH FROM SPOON AND ROLL IT FLAT.SPRINKLE CHIPS OVER IT THEN.

BEFORE BAKING ...DOUGH MOULDED WITH CHOCO CHIPS ON TOP

COOKIES KEPT FOR BAKING IN OVEN....HALF DONE....

                       THE BEST PART IS CHOPPING OF THESE COLORFUL NUTS AND PEELS!

ITS CHRISTMAS TIME! SO HERE I SHARE MY BEST RECIPE OF EASIEST PLUM CAKE OR RUM CAKE OR FRUIT CAKE...NAME IT WHAT YOU LOVE TO CALL IT....

                                                 PLUM CAKE OR RUM CAKE!

CHOPPED NUTS AND PEELS 

INGREDIENTS:

• 210 grams brown sugar(light and dark mixed)
• 230 ml water
• 55 grams butter
• 3 pinches teaspoon ground cinnamon
• 3 pinches teaspoon ground cloves
• 1/2 teaspoon salt(omit from recipe if using yellow butter)
• 2 large eggs, lightly beaten
• 195 grams  flour

• 1 teaspoon (5 grams) baking soda
• 1/2 tsp baking powder
• 1 teaspoon pure vanilla extract or rum essence
• 1 cup (150 grams) candied and chopped mixed peel
• 3 tablespoons brandy plus extra for brushing the cake
• Juice and zest (outer orange skin) of one orange
• Zest (outer yellow skin) of one lemon
• 30 gms ground almonds
• 100 grams hazelnuts, walnuts,  almonds, chopped
• 300 grams of an assortment of dried fruits (dried apricots, figs, prunes, dates.), candied and chopped mixed peel(giger candy,orange peel,lemon peel), and glace cherries (chopped into bite size pieces)
• 100 grams of an assortment of raisins, sultanas, currants, dried cranberries and/or cherries

METHOD:

Butter a loaf pan.Line it with baking sheet or butter paper. Preheat your oven at 170 degrees C.(Note: if using a dark colored pan reduce the oven temperature 160 degrees C.)

This cake requires slow heating so it is baked at 155 degree C.

In a large saucepan, over medium heat bring sugar, water, butter, spices,  raisins,candied fruit,nuts, and brandy to boil. Boil for three minutes, then remove from heat, and let cool till lukewarm. Mix nicely.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs until light and fluffy.

Now stir the lightly beaten eggs, flour, baking soda,baking powder, vanilla extract and candied boiled fruits together. Beat together for few seconds on low speed.

Cake batter will look very thin but that's absolutely OK.

 Pour into your prepared pan and bake for 50 - 65 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Cover and store, if possible, for a few days before serving.

For better taste brush the cake with brandy for few days before serving. rum can also be used.

IMPORTANT TIPS:

• THIS CAKE TAKES MORE TIME FOR BAKING
• IF THE CANDIES, FRUITS ARE SOAKED IN RUM AND BRANDY FOR FEW DAYS THEY TASTE BETTER
• INSTEAD OF DRY ORANGE,LEMON AND GINGER- FRESH PEELS CAN BE USED(TASTE WILL VARY)
• LINING OF TIN IS IMPORTANT,AS ITS A HEAVY CAKE.IT HAS A TENDENCY TO BURN.

          

BEFORE BAKING

     

     AFTER BAKING AND BRUSHING WITH BRANDY.

MERRY CHRISTMAS! AND HAPPY BAKING!

AS MANY OF MY FRIENDS ARE PURE VEGETARIANS SO FOR THEM TODAY I AM SHARING  RECIPE OF.........

                                                   EGGLESS BROWNIES

                ITS JUST MIXING OF INGREDIENTS  NO BEATERS REQUIRED!

                                                    SIZZLING BROWNIE!  

                                    

INGREDIENTS:

1. 11/4 CUP FLOUR(MAIDA)
2. 1/2 CUP COCOA POWDER
3. 1 CUP POWDERED SUGAR
4. 1 TSP SODA BI CARB (MEETHA SODA)
5. 1/2 TSP BAKING POWDER
6. 1 TSP VANILLA ESSENCE
7. 80 gms MELTED BUTTER
8. 1 TBSP WHITE VINEGAR
9. 1 CUP LUKE WARM MILK
10. 2 TSP CURD(OPTIONAL)
11. 50 gms CHOPPED COOKING CHOCOLATE(OPTIONAL)
12. 1/2 CUP CRUSHED WALNUTS
13. 2 TSP POWDERED ALMONDS(OPTIONAL)

PREPARE A 12' 'BY 12'' BAKING DISH OR PAN BY RUBBING IT WITH BUTTER AND THEN DUSTING IT WITH FLOUR.( SQUARE DISH WORKS BEST)

METHOD:

TAKE A FLAT BOWL. SIEVE IN ALL THE DRY INGREDIENTS IN THE BOWL( i.e FROM INGREDIENTS 1 TO 5).

NOW TAKE MILK IN A SEPARATE BOWL ADD CURD  AND VINEGAR TO IT. LET IT SIT FOR 2 TO 3 MINUTES.(MILK MIX)

MELT CHOPPED CHOCOLATE IN A DOUBLE BOILER OR MICROWAVE IT FOR FEW SECONDS TILL IT MELTS.

NOW COMES THE ASSEMBLING OF INGREDIENTS.(ITS SIMPLE)

POUR IN ALL THE WET INGREDIENTS IN THE DRY INGREDIENTS OF THE  FLAT BOWL.

THAT IS POUR IN MILK MIX,VANILLA ESSENCE,MELTED BUTTER,MELTED CHOCOLATE AND CRUSHED WALNUTS AND POWDERED ALMONDS IN THE FLOUR MIX AND WHIP FOR JUST 2 MINUTES WITH A SPATULA OR A HAND WHISK TILL THE THE TIME NO LUMPS ARE SEEN.

THE MOST IMPORTANT TIP IS NOT TO MIX IT FOR TOO LONG.

THE CONSISTENCY OF THE BATTER IS NOT THICK LIKE CAKE,ITS A BIT FLOWY.

POUR IN THE PREPARED BAKING DISH AND BAKE AT 180 DEGREE CELSIUS FOR 40 MINUTES OR TILL THE SKEWER INSERTED COMES OUT CLEAN.

                                                  IMPORTANT TIPS

• IT SHOULD NOT BE BAKED FOR TOO LONG.
• ITS BEST TO CUT IT INTO PIECES AFTER FEW HOURS OF REFRIGERATION.
• ITS TASTES BEST IF SERVED HOT WITH CHOCOLATE SAUCE AND VANILLA ICE CREAM.
• BUTTER CAN BE REPLACED WITH COOKING OIL.(BUT REDUCE THE QUANTITY TO 70 ML) TASTE WILL VARY
• WE USE CURD AS IT IMPROVES THE TEXTURE.
• VINEGAR HELPS IN SOFTENING THE BROWNIES.
• POWDERED ALMONDS GIVE A NUTTY TASTE.

IN CONTINUATION TO THE GLOSSARY OF BAKING TERMS I AM SHARING FEW MORE TERMS TODAY........
SO HER I GO.....

• CREAMING: Its a method of mixing fat that is butter or margarine with sugar to soften to a pale,fluffy consistency,incorporating air into the batter to get perfect baked products. Creaming is best done with palm of hands or a wooden spoon.A whisk, wooden spoon, or electric mixer with paddle attachment can also be used.

                                      

                                                      

• DUSTING: it means to sprinkle a surface lightly witha  dry ingrdient,such as flour,icicng sugar or spices to give a thin coating.

HI FRIENDZ AS A BEGINNER I WAS ALWAYS CONFUSED ABOUT THE GLOSSARY OF BAKING TERMS. SO WITH TIME AND PRACTICE I HAVE UNDERSTOOD FEW OF THEM.

SO TODAY I PLAN TO SHARE GLOSSARY OF FEW BAKING TERMS WITH YOU ALL!

• BAKING BLIND: Baking a pastry lined tart tin without filling (pastry is the dough used to make tarts or pies).Place a round of baking paper on top of pastry and fill with any dry pulses like rajma,lobia,rice or ceramic baking beans ,then bake as the recipe instructs.   

        I USE RAJMA(RED KIDNEY BEANS) AS IT CAN BE STORED AND USED AGAIN

                                                     

• BEATING: A method of vigorously mixing with a spoon,fork,whisk or a hand blender with balloon attachment ,to combine ingredients evenly,to incorporate air into mixes.

ELECTRIC HAND BLENDERS WORK BEST FOR BEATING....I AM USING MORPHY RICHARDS....FROM LAST FEW YEARS....

                                           

                                                     

                                           ITS ONE OF MY FAVORITES!
BANANA CAKE/LOAF

• 110 gms Plain flour
• 4 gms Baking soda
• 1 Egg
• 110 gms Powdered sugar
• 110 gms Banana puree(mashed bananas..approx.2 Bananas)
• 35 gms Curd
• 40 ml Milk Maid
• 60 ml Oil

METHOD:

Preheat oven to 160 degree Celsius and place rack in the center of the oven.Lightly grease and line the loaf bar tin  with baking paper.

Take a bowl and with the help of a hand blender(balloon attachment) beat nicely egg and sugar till light and fluffy.Then mix in curd and milk maid.Beat for another 2 minutes.(on medium speed).Then add the pureed or mashed bananas.Beat for another two minutes.(rotten bananas tastes best) 

Sieve together flour,baking soda and add to the above mix.Beat for another two minutes. Now gradually add oil to the cake mix and beat for approximate 10 minutes with hand beater.

Pour the batter into the prepared pan, smoothing the top, and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  

Top the prepared cake mix with chopped cashews.

BEFORE BAKING

AFTER BAKING

TIPS:

• USE ROTTEN BANANAS FOR BETTER TASTE.
• ALWAYS TRY EATING FRUIT CAKES ON NEXT DAY OF BAKING THEM. THEY TASTE BETTER.
• STORE IN AN AIR TIGHT CONTAINER.

  INSTANT THICK CHOCOLATE SAUCE

• 500 gms dark cooking chocolate*
• 500 ml cooking cream(preferably Amul)
• 300 ml milk optional(FOR POURING CONSISTENCY)

METHOD: 1

Heat the cream in a heavy sauce pan until it gets warmed up. Switch off the gas add finely chopped chocolate to cream and whisk nicely with hand till it melts.If lumps are still there further heat the vessel for few seconds. Do not overheat as chocolate has the tendency to burn fast. Repeat the procedure till the chocolate melts and is mixed up nicely .(if you find the consistency to be too thick after refrigeration ,then add milk,and further heat for few seconds.)

METHOD:2

The easier way out is to mix all the ingredients and microwave them together in a heat proof bowl till the chocolate melts. But always remember to microwave the mix for few second and then stop to whisk(as vessel heat helps the chocolate to melt).Too much of heat can burn the chocolate. Then repeat the procedure till the chocolate mix becomes shiny and lump free.Maximum time taken in microwave should be 3 to 4 minutes in intervals...i.e microwave the mix for 40 seconds and then stop...whisk nicely...then again microwave for 40 seconds and then stop...repeat till the mixture becomes glossy.(if you find the consistency to be too thick after refrigeration ,then add milk,and further heat for few seconds.)

ALTERATIONS:

• CAN ADD 1 TBSP OF LIQUID GLUCOSE TO THE MIX WHILE HEATING TO GET FUDGY TEXTURE.
• CAN EVEN ADD 2 TBSP OD CONDENSED MILK TO THE MIX WHILE HEATING TO ENHANCE THE FLAVOR.

STORAGE:

• ALWAYS STORE IN AIR TIGHT CONTAINER PREFERABLE GLASS. REFRIGERATION IS HIGHLY RECOMMENDED.

USAGE:

• AS IT GETS THICK ON REFRIGERATION ,ITS RECOMMENDED TO ALWAYS HEAT IT FOR FEW SECONDS AND THEN SERVE.
• CAN BE TOPPED ON CAKES,ICE CREAMS AND USED FOR MAKING CHOCOLATE SHAKES. 

*THERE ARE VARIOUS BRANDS OF COOKING CHOCOLATES AVAILABLE IN THE INDIAN MARKET...I PERSONALLY PREFER USING SELBOURNE AS IT HAS HIGH COCOA BUTTER CONTENT IN IT. MORDE IS ALSO ONE OF THE EASILY AVAILABLE BRANDS.IMPORTED COOKING CHOCOLATE BUTTONS CAN ALSO BE USED.

*NEVER USE CHOCO CHIPS TO MAKE CHOCOLATE SAUCE AS IT HAS ADDICTIVES TO RETAIN ITS SHAPE,SO THEY DONT MELT EASILY.