Thumb Print flower cookies

 

Thumb Print flower cookies

Wanted  share  a cookies recipes . So I thought of  it these are easy cookie recipes ,shortbread thumb print & flower shape cookies that are just as fun to make as they are to eat.

Ingredients

1 cup - All purpose (AP) flour ; ¼ cup - Sugar ; 110 gms - soft butter ; 2tsp - corn flour ; Pinch of  Salt ; 1/2 tsp – vanilla essance ; 1/4 cup - apricot jam for filling

Mix all the dry ingredient (using the sieve) like, all-purpose flour, salt, corn flour and keep aside.

Using the electric hand mixer beat butter with sugar till it turns into

pale in color. (Avoid to over beat) add vanilla essence and beat .

now add the dry ingredient slowly to the the butter-sugar mixture and blend well till all combined well.
Take about 1/4 th the cookie dough for petals shape and keep aside , Using the remaining cookie dough take 3 tbsp of cookie dough separately and roll the each into balls shape and join the three balls together and make dent with your thumb in the centre of each ball then  keep it the baking tray  aside then using moulds  or with knife make petal shape then  join it to the three balls dots .

|In to the pre heated oven bake these cookies for 12 minutes till it become light brown in color ,remove from the oven using the end of wooden spoon , make a indentation into the center of each cookie. Fill the indentation with about 1/2 teaspoon of your favorite jam. Allow it cool.

Mawa Mug Cake & Chocolate Mug Cake

 

Mawa Mug Cake & Chocolate Mug Cake

Chocolate is everyone's favourite, I ‘m sure most of us would agree that it is one of the best treats to indulge in. Having sweet tooth is quite common. But chocolates can make you addictive and it become a personal weakness sometimes😌

Double chocolate mug cake ( Gluten-free )
Ingredient : 56 gms - dark chocolate (70 %) ; 45 gms - butter ; 2 tbsp - milk ; Egg -1 ; 1 tbsp - amaranth flour or rice flour ; 1 tbsp -coco powder ; 1 or 2 tbsp - sugar ; 3 tbsp - chocolate chips ; dash of vanilla essence

Melt 56gms of dark chocolate with 45 gms of butter, let it cool. mix coco powder & amaranth flour separately and kept aside.

Whisk sugar, egg & milk add this to the chocolate mixture and add dash of vanilla essence. whisk further until the mixture become smooth. Then add flour & chocolate chips, beat well without any lumps. Pour the mixture into a microwave safe mug, Microwave it for about 2 -3 minutes, depending on your microwave power setting.

Mawa chocolate Mug Cake (Mawa/Koya = Milk solids) - Egg less & Gluten free version.

Ingredient : 2 tbsp – home-made mawa ; 2 tbsp – melted butter ; 3 tbsp – warm milk ; 1 tbsp – sugar ; 1 tbsp – brown sugar ; 1 tbsp – chocolate chips for topping ; 2 tbsp – jowar atta ; 2 tbsp – coco powder

mix mawa, milk & sugar keep aside, mix all the dry ingredient and add to the wet mixture beat well without any lumps. Pour the mixture into a microwave safe mug, Microwave it for about 2 -3 minutes, depending on your microwave power setting.

Marble Mawa Cake

 

Marble Mawa cake

Milk solid (Mawa or khoya) based cake, with Dry fruits topping. Its mild sweetness makes a perfect combo with cup of tea & coffee.

I’ve shared Mawa cake Gulten free version using home made mawa this time tried with instant mawa & marble cake

Ingredient :

For mawa : 1 tsp – butter ; 1/4 cup -milk ; 1/2 cup – milk powder

For cake : 120 gms – butter ; 1 cup – powdered sugar ; all purpose flour – 1 & 1/2 cup (remove 1 tbsp of flour) ; 1 tsp – baking powder ; 1/4 tsp – baking soda ; 1 egg ; 3/4 cup – milk ;1/4 tsp – cardamom powder ; 1/4 cup – chopped nuts ; 1 tbsp – coco powder

Mawa Preparation : In a thick bottom pan heat the milk & butter, add milk powder little by little (on low flame) and stir continuously to prevent lump formation.

Cake Preparation : In a bowl, mix flour, baking powder & baking soda and keep aside. In a separate bowl beat the butter and sugar, until it became pale in colour. Add egg to the mixture and beat at slow speed, until it mixed thoroughly. Add mawa along with other dry ingredient and milk. start to beat further until it combined well.

Separate the batter into two portion and add 1 tbsp of coco powder into one portion (if needed add 1 tsp of milk) and mix well.

Pour the plain batter into greased cake pan and sprinkle some nuts then pour coco batter portion and swirl. Sprinkle the nuts and transfer the cake pan into 180◦c pre-heated oven and bake until it’s done.

Chestnut flour chocolate chip cookies

Chestnuts are belongs to Fagaceae family. It’s a starchy, sweet, edible nuts of northern hemisphere. I usually buy chestnuts and chop them into small pieces, roast and sprinkle on the breads top. But last week, I found the flour on the super market shelf and thought of bake a cookie and it turns out pretty good and here, is the recipe.

Ingredients :  60 gms of butter     ;    1 Egg    ;    1/8 cup of brown sugar + 2 tbsp    ;     1/3 cup of chestnut flour       ;     1/2 cup of all-purpose flour    ;     1/2tsp of vanilla essence;     1/4 tsp of baking powder  ;     pinch of salt       ;      ½ cup of chocolate chip 

Mix all the dry ingredient (using the sieve) like, all-purpose flour, chestnut flour, salt, baking powder and keep aside.

Using the electric hand mixer beat butter with sugar till it turns into pale in color. (Avoid to over beat) Add egg, vanilla essence and beat until all combine well.  

Add the dry ingredients into the butter-egg mixture and beat well until the mixture become uniform. Finally, add the chocolate chips and mix well with a wooden/plastic stick. Scope the cookie dough (using ice cream scoop) and arrange it in the greased baking tray. 

Transfer the baking try into the 180◦c pre-heated oven and bake the cookies at 200◦c for 2 -3 minutes and reduce the temperature to 180◦c and bake further about 20 – 25 min. This helps to keep the cookies in shape. Otherwise, it may spread and loose the shape.

Gulten-Free Mawa Cake

Though Mawa or Khoya  cake is quite popular in Mumbai as a tea time cake, the origin of mawa cake was Iran. (Persia)

The original mawa cake, made with all-purpose flour and eggs. Here is my version of pretty quick, simple, Gulten free mawa cake recipe, without compromising its original taste, texture, sponginess and flavor.

Ingredient :   3 eggs     :     ¾ cup of sorghums flour      ;     ¼ cup of tapioca flour (also  corn flour can be used)     ;      100 gms of mawa (homemade)      ;   ¾ cup of sugar       ;      1/3 cup of butter       ;     ¾ tsp of baking powder       ;       cardamom powder

In a bowl mix sorghums flour, tapioca flour and baking powder and keep aside.  In a separate bowl beat the egg and sugar, until it became pale in color. Add cardamom powder and blend further about a minute.

Add mawa to the egg mixture and beat at slow speed until it mixed thoroughly. Add little by little the flour mixture to the egg mixture and beat until it combine well. Pour the cake dough into the greased individual small cake pan or in cup cake pan.

Transfer the cake pan’s into 180◦c pre-heated oven and bake until it’s done. Allow to cool a bit and serve warm condition. Of course, with masala-chai.

 

Amaranth Flour Bread

After switching the HFLC life style (diet) I pretty much restrict the wheat but, without wheat baking is almost impossible. The only option to continue the passion without compromising this life style is finding substitute to wheat so that I can mix with the wheat based flour in order to avoid the net gluten and calorie value. 

Also, In HFLC magnesium is (a very important mineral) recommended to take as supplement, as it’s not available in the regular food. But, amaranth is the only grain, rich in magnesium.  Without any trial and error, 53 % of all-purpose flour and 46% of amaranth flour, combination worked very well to produce perfect bread by all means.

Ingredient  :   2 cups of all-purpose flour     ;      1 ¾ cup of amaranth flour (rajgira)    ;      1 ¼ cup of warm milk       ;       2 tsp of instant yeast         ;      3 tbsp of sugar   ;     1 tsp of salt      ;   3 tbsp of soft butter     ;      amaranth grain popped for topping ( optional)

In a mixing bowl add warm milk, sugar, yeast mix well and keep aside. Mix well the salt, all-purpose flour and amaranth flour. Pour the yeast mixture into flour mix and knead until you have smooth and elastic dough. Add the soft butter and knead the dough further.

If required, add a little flour depends on the consistency of dough. Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Cover the bowl with damp cloth and allow the dough to rise until double in volume.

Gently deflate the dough and shape the dough into a greased loaf tin and cover the loaf tin with damp cloth for an second rise, allow to raise almost at the edges of your loaf tin. Sprinkle the popped amaranth grain on the top.

Transfer the loaf tine into 180°C pre-heated oven and bake about  40 to 50 minutes or till the bread is nice brown on top and sounds hollow when tapped. Spread the melted butter on the top and let it cool.

Enjoy the freshly baked bread with bone broth in the cold morning is a Divine.