Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Chicken Biscuit

All Purpose Flour 200 grams
Semolina 100 grams
Boiled Chicken 200 grams
Garlic Cloves 2-3
Baking Powder 1 tsp
Eggs 2-3
Butter 250 grams
Take 200 grams of chicken add 2-3 garlic cloves boiled together and shred the chicken. Take a mixing bowl add 2-3 eggs, 100 grams of semolina, 200 grams of all purpose flour, 250 grams of butter and 1 tsp of baking powder mix it well and make a dough. Now make small balls and fill the stuffing in the center and shape it like biscuit. Now take oven tray grease it with butter and place the biscuits into the tray and bake it for 8-10 minutes on 200 C. At last take it out in a serving platter and serve it.

Amaretti Cookies

2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up
1 1/4 cup of baker's sugar (superfine sugar)
3 egg whites
1/2 teaspoon of vanilla extract
1 teaspoon of almond extract
Extra sugar for dusting
Preheat oven to 300 F and line baking sheets with parchment paper.
In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth.
Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place.
Note: I usually under bake mine since I like them chewy. If that's your preference, bake them for about 20-24 minutes.)

Chocolate Chip Brownies

Butter 1/2 cup
Cocoa powder 1/3 cup
Caster sugar 1 cup
Eggs 2
Vanilla essence 1 tsp
Flour 3/4 cup
Salt 1/4 tsp
Chopped walnuts 1/2 cup
Chocolate chips 1cup
Melt butter add cocoa, remove from fire and cool. Beat eggs add sugar, vanilla essence, flour and chopped walnuts, salt. Mix and pour in greased and lined 8x8 pan, sprinkle with chocolate chips and bake for 20-25 min only. Cool well preferably overnight and then cut in squares and serve.

Creamy Brownies

Flour 1/2 cup
Salt 1/4 tsp
Eggs 2
Chocolate hazelnut spread 1 cup
Brown sugar 1/2 cup
Vanilla essence 1 tsp
Melted unsalted butter 1/2 Cup
Line the bottom of an 8 inch square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides. Combine the flour and salt in a bowl and set aside. In another bowl, beat the eggs, chocolate hazelnut spread, brown sugar and vanilla essence until smooth. Add the flour mixture, alternating with the melted butter. Scrape the batter into the cake pan. Bake at 170 degrees C or until a toothpick inserted in the centre comes out with a few crumbs attached (not completely clean), 35 to 40 minutes. Cool in the pan for about 2 hours. Unmold and cut into squares. Serve warm or at room temperature

Mango Cream Cake

1/2 cup butter
1/2-3/4 cup sugar, depending how sweet u want it
1/2-3/4 cup powdered milk
1 (170 g) container cream
2 -3 big ripe mangoes, 2 chopped and 1 sliced,for garnish
24 ladyfingers or biscuits
maraschino cherry, if desired
How to make Mango Cream Cake
Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
Lay ladyfingers on a 9×9 inch dish or pan.
Top with mango cream mixture.
Lay second layers of ladyfingers.
Repeat process.
Garnish with mango slices and cherries.
Refrigerate for 5-6 hours or overnight to set.
Mango Cream Cake is ready to serv


4 eggs
1 cup sugar
1tsp vanilla extract or rough kewrah
1 cup oil or butter room temperature
1 cup milk room temperature
2 cup all purpose flour
3 tsp baking powder
1tsp lemon juices
For Frosting
2 cups Fresh whipping cream
1/2 cup Icing sugar
Fruit for Topping
Grease the pan and pre heat the oven.
Put the egg into mixing bowls
Add in sugar into the eggs and whisks it until it turns light and fluffy.
Add in the all purpose flour and mix well.
Add in the oil,lemon juice and sugar , milk ,baking powder into the egg mixture beat till foamy.
Transfer the mixture into a greased pan and spread evenly.
Bake it for 30-40 mins at 350f .Once done cool the cake completely.
I have divided the cake into 2 part to do frosting.
Beat the icing sugar and whipping cream in a mixing bowl till the soft peaks occur.keep the one part of the cake on the cake board.Apply the cream all over the cake and spread the chopped fruits on it.
Apply the cream on top of the fruits and sandwich the cake,cover the fruit layer by the second part of the cake.
Apply the cream all over the cake.
Use the deco blade to do pattern on sides and top of the cake with different color (optional)
Do piping on the sides of the cake and then arrange the fruits on top of the cake.Enjoy

Chocolate Dipped Brownie Bites

1/2 cup unsalted butter
8 ounces coarsely chopped bittersweet Sweet Chocolate Baking Bars)
1 and 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
8 ounces semi-sweet chocolate*-Sweet Chocolate Baking Bars)
Preheat oven to 350F. Spray 11 x 7 inch baking pan (or 9x9 pan) with cooking spray. Set aside.
Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly untie smooth. Remove from heat and let cool to room temperature (about 15 minutes).
Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, smoothing the top with a knife. Bake for approx 35 minutes, or until a toothpick comes out *almost* clean.
Allow brownies to cool completely (I stuck mine the refrigerator for 1 hour) and cut into bite-sized squares using a cold knife for clean cuts. Allow to chill the brownie bites for at least 1 hour in the refrigerator. The bites must be cold when you dip them.
When the brownie bites are chilled, begin to dip them. In a medium size bowl, melt the chocolate chips or baking chocolate for about 30 seconds in microwave, stirring every 10 seconds. Microwave for longer until chocolate is completely smooth.
Dip brownie tops into melted chocolate and decorate with sprinkles. Chill in the refrigerator for about 20 minutes until chocolate is hardened. Makes about 48 bites. I kept my brownie bites in the refrigerator. They are good up to one week stored covered.

Potato Puff Turnovers

1 cup refined flour
2 tbsp butter
1 tbsp oil
½ tsp cumin seeds
3 boiled potatoes
½ cup peas
Salt to taste
½ tsp red chili powder
1 tsp dry mango powder
1 tsp finely chopped coriander leaves
1 egg
1 tsp nigella
Prepare dough and allow it to rest for 20 minutes.
Roll it into a rectangular shape and divide it into 3 parts.
Apply butter in two of the parts.
Fold the part without the butter.
Now, fold the part with the butter in it.
Roll it with a clean wrap.
Repeat the process with butter thrice and twice without the butter.
Refrigerate the wrap for 10 minutes.
Heat oil in a pan and put cumin seeds to it
Meanwhile crush the boiled potatoes.
Add peas and potatoes to the pan.
Add salt and red chilli powder.
Mix dry mango powder and as the potatoes are cooked mash it
Add finely chopped coriander leaves.
Take the dough out of the clean wrap and roll it gently into a rectangular shape.
Divide the dough in 6 parts. Fill the stuffing in each of the parts and fold it.
Whisk an egg and apply it on the patties.
Sprinkle some Nigella over the patties.
Pre-heat the oven at 180 degree celcius for 10 minutes.
Now, bake the patties in the oven at 180 degree celcius for 15-18 minutes.

Mocha Chocolate Chip Cupcakes

1-Flour 2 cup
2-Sugar 1 cup
3-Baking powder 2 ½ tsp
4-Coco powder 2-3 tbsps
5-Salt ½ tsp
6-Milk 1 cup
7-Coffee powder 2 tbsp
8-Butter ½ cup
9-Egg 1 (beaten)
10-Vanilla essence 1 tsp
11-Chocolate chips ¾ cup
12-Chocolate 1 cup (chopped)
1-In a bowl, combine flour, sugar, baking powder,coco powder and salt.
2-In another bowl, stir milk and coffee powder until coffee is dissolved.
3-Add butter, egg and vanilla, mix well.
4-Stir into dry ingredients just until moistened.
5-Fold in chocolate chips.
6-Fill the muffin cups.
7-Bake at 190 degree C for 17 to 20 minutes or until muffins test.
8-Melt the chocolate and drizzle on top of the cupcake.
9-Serve hot with a hot cup of tea/coffee.

Millie's Cookies

125g butter, softened
100g light brown soft sugar
125g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
225g self-raising flour
½ tsp salt
200g chocolate chips
Preheat the oven to 180°C, gas mark 4
Cream butter and sugars, once creamed, combine in the egg and vanilla.
Sift in the flour and salt, then the chocolate chips.
Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and slice to make neater looking cookies.
Place on ungreased baking paper. If you want to have the real Millies experience then bake for just 7 minutes, till the cookies are just setting - the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden round the edges.
Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if they don't all get eaten straight away!

Hummingbird cake

3/4 cup plain flour
3/4 cup self-raising flour
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 cup firmly packed brown sugar
450g can crushed pineapple in juice, drained, reserving 1/3 cup juice
1/2 cup desiccated coconut
1 cup mashed banana
2 eggs, lightly beaten
1/2 cup extra light olive oil
1/2 cup walnuts, chopped
Cream cheese frosting
125g cream cheese, softened
1 1/2 cups icing sugar mixture
Select all ingredients
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease 23cm square cake pan. Line base and sides with baking paper.
Step 2
Sift flours, soda, cinnamon and sugar into a large bowl. Stir in pineapple, reserved juice, coconut, banana, egg, oil and 1/4 cup cold water. Pour into prepared pan.
Step 3
Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Step 4
Make cream cheese frosting: Using an electric mixer, beat cream cheese until light and fluffy. Gradually add icing sugar. Beat until smooth. Spread frosting over top of cake. Sprinkle with walnuts. Serve.


1 1/2 cups flour (maida)
3/4 cup sugar
1/4 teaspoon salt
1 large egg
1 1/2 teaspoons baking powder
1 tablespoon butter or 1 tablespoon oil
1/2 cup powdered milk
1/2 teaspoon vanilla
oil (for deep frying)
1 tablespoon icing sugar
warm water, as needed
* In a bowl beat egg,sugar,vanilla and butter with the help of an electric beater.If u donot have an electric beater then u may use a whisk or spoon.
* Now in another bowl take flour and add baking powder,salt,Powder milk.Mix well with the help of ur hands.
* Add the egg mixture in flour.Knead with the help of ur hands.
* U will not be able to make a dough, so for kneading dough add a bit of warm water.Keep on adding warm water until u get a dough.The dough should not be very soft or very hard.
* Make 4-6 small balls out of this dough.
* Take a ball on ur palm, flatten it a bit , insert ur fingure in the middle and rotate it.Mke a hole in the middle not so big , not so small.OR Cut it with a doughnut cutters.
* Heat oil, and when oil is heated well then fry the Dough nuts (Not all at a time).Fry two or one dough nuts at one time.Be careful about the flame of ur stove it should not be so large.The flame should be medium while frying.
* When the Dough nuts will become brown in colour, Take in a serving dish and sprinkle some icing sugar on it.Donot spread so much icing sugar that they become white.Just sprinkle a pinch of icing sugar on each doughnut.


Butter = 6 ounce ,150 gms (at room temp)
whole wheat flour = 8 ounce , 200 gms
Gram flour (Besan) = 3 ounce ,6 tb
Semolina ( Sooji) = 1 tb
Sweetner = 5 tb heaped ( if you like more sweetened you can add till 6 tb)
Cardamom powder = 1 tsp
baking powder = 1/2 tsp
Sift wheat flour + besan + baking powder then mix semolina & keep aside.
Beat butter & sweetner till creamy white.Add cardamom powder & beat again till one minute.Add flour mixture & beat on very slow speed.The mixture will become crumbley.Now stop beating.Rub this mixture with the palm of your hand untill become smooth keep it in fridge for 20 minutes.Now roll the dough cut with cutter.Do eggs wash & bake on 170 'C for 20 to 25 minutes.

Garlic Bread

15 - 20 chopped garlic
2 tbsp butter
1 tblsp chopped parsley
½ french loaf
Chop the loaf in thin pieces and roast them from one side.
In a bowl take garlic,butter and mix well. Now apply this paste on the toasts and put them on a griller in microwave.
Once butter has melted take them out, garnish with parsley and serve.


1 C. of All Purpose Flour (Maida)
1/2 C. of Sugar
1 tsp. of Backing Powder
A pinch of salt
1 tsp. of Vanilla essence or rooh kewera
2 oz. of heavy whipping Cream and 1/4th cup sugar
1/2 C. of Milk
4 Tbs. of Whipped butter
1/2 C. Of cherry & strawberry jam
White chocolate to shred for garnish
2-3 Tbs. of oil
5-6 whole decorative cherries
2. Take a big bowl. Mix flour, sugar, backing powder,and salt together.
3. Take another big bowl. Add butter and vanilla essence (rooh kewara)and whip them.
4. Add flour mix, milk and 1/2 jam in it and mix well.
5. Add oil and mix well.
6. Greese the cake tray with oil and pour cake batter into it.
7. Bake for around 25-30 mins.
8. Let it get completely cool at room temperature.
9. Take heavy whipped cream and 1/4th cup of sugar in a big bowl and whip it until it forms the texture of cream.
10. Cut the cake horizontally in two equal pieces.
11. Spread leftover jam on both the pieces.
12. Cover one piece completely with whipped cream and put second piece of cake on it.
13. Now, cover complete cake with whipped cream.
14. Shred the white chocolate with the help of opposite side of knife.
15. Cover all sides of cake with shredded chocolate. Make any design u love of the cake. Like I make heart shape cake . Use a piping bag to make small icing swirls on top and put cherries on top of swirls

Mini Lemon Basil Bundt Cakes

1 cup sugar
½ cup butter
1 egg
1 teaspoon vanilla
5 tablespoons lemon juice
¾ cup milk
1 teaspoon lemon extract
1 teaspoon grated lemon rind
1 tablespoon (6 leaves) fresh chopped basil
1½ cups flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Beat butter and sugar, add in eggs and vanilla. Measure out milk and place lemon juice on top of milk and let it sour the milk (2 minutes), then add to it the lemon extract, rind and basil. Add that alternating with flour mixed with baking powder, baking soda and salt to the butter and sugar mixture, until all combined.
Place 6 tablespoons batter into mini bundt pans and bake at 375 degrees for 20 minutes.
Lemon Icing: 1 cup powdered sugar, 1 tablespoon water, 1 teaspoon lemon extract. Mix until smooth and pipe onto cooled cakes.

Banana Cream Pie Cupcakes

Ingredients for Pudding
1 cup milk
1/4 cup sugar
2 tbsp. Corn Flour
1/2 tsp. Vanilla Essence
1-1/2 tsp. Butter
Ingredients for Cupcakes
1 1/2 cup Flour
1/2 tsp. Baking soda
1/3 cup Unsalted butter, softened
1/4 cup Sugar
2 Eggs
1/2 tsp. Vanilla Essence
3/4 cup Banana, mashed
1/2 cup Sour cream
Ingredients for Frosting
1 cup Whipping cream
3 tbsp. Powdered sugar
Method In a pan heat milk. In the meantime combine sugar with cornflour. Add slowly to the milk and whisk vigorously. Remove from heat when it will become thick. Add vanilla essence and butter. Combine well. Cool off completely. You can also put in the fridge to speed up the cooling time.
Method for Cupcakes: Preheat oven to 350 F. Prepare muffin baking pan with liners.In a medium bowl combine flour and baking soda. Set aside.In a separate bowl beat butter with sugar until smooth with electric mixer . Add eggs, one at a time and mix. Add vanilla essence , mashed banana and sour cream. Mix everything just to combine.
Add dry ingredients to the wet batter and just mix all ingredients until well combined. Pour the batter into the prepared cupcakes
Bake at 180 C for 20 - 25 minutes until inserted toothpick will come out clean.
Remove from oven and cool off on wire rack.
Method for Frosting : Beat bowl mix whipping cream until soft peak with electric mixer .
Add powdered sugar.
TO serve:
Pour about 1 Tbsp. pudding on the top of each cupcake. And finish frosting with whipped cream.

Pineapple Cheesecake

2 cups all-purpose flour, sifted
1/2 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
Pineapple Filling:
3 tablespoons sugar
1 tablespoon cornstarch
one 5 ounce can crushed pineapple in juice, not drained
Cheesecake Filling:
5 8 ounce packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
1 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
1 1/4 cups sour cream
1 5 ounce can pineapple slices, drained
1. Heat oven to 400 degrees F.
1. Combine flour and sugar in a large bowl. Cut in butter with a pastry blender until mixture is crumbly. Add yolks and vanilla; stir until dough holds together; chill for 30 minutes.
2. Pat one-third of dough evenly over the bottom of a 10-inch springform pan.
3. Bake at 400 degrees F for 8 minutes or until crust is lightly browned; cool on wire rack. Pat remaining dough evenly onto side of pan; chill while preparing fillings.
Pineapple Filling
1. Stir sugar and cornstarch in a saucepan. Place over medium-high heat. Slowly stir in pineapple. Bring to a boil and cook, stirring constantly, for 3 minutes. Set aside.
Cheesecake Filling:
1. Reset oven to 475 degrees F. Beat cream cheese, sugar, flour and vanilla in a large bowl with mixer until light and fluffy. Beat in eggs and yolks, one at a time, blending well after each addition. Stir in heavy cream.
2. Spoon Pineapple Filling evenly onto crust, then pour cheese mixture over it, being careful not to overfill (you may have a little extra batter).
3. Bake at 475 degrees F for 12 minutes. Reduce temperature to 250 degrees F; bake 1 hour and 15 minutes. Spread sour cream evenly on top. Bake 15 more minutes. Turn oven off and let cake remain in oven for 1 hour. Remove from oven and cool on a wire rack. Release and remove side of pan.
4. Arrange pineapple slices on top of cake; refrigerate until serving.

Bread Pudding

2 eggs
2 Tbsp sugar
1 tsp vanilla essence
1 to 1 1/12 cup milk
4-5 bread slices, cut in cubes
2 -3 tsp marmalade
Break two eggs in a bowl.
Whisk them till they are nice and fluffy.
Add the sugar.
Add essence and milk.
Mix well.
Sprinkle some raisins and cherries
Line a steaming dish with bread slices cut in cubes.
Pour the mixture over the bread.
Glaze it with some marmalade.
Now put the plate onto a steamer and place it in boiling water for about 10 minutes.
Alternatively you can bake it also bake it for 5-7 minutes.

Bread Sticks

250 g flour
1 tbsp yeast
½ tsp salt
2 tbsp oil
Water to knead
1. Combine the flour, yeast, salt and oil in a bowl and knead the dough properly.
2. Now leave aside until its volume doubles.
3. Make bread sticks and bake it a preheated oven at 180C for 10 minutes.
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