SHORTBREAD COOKIES

Shortbread Cookies:

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

For Chocolate Dipped Shortbreads:

6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped


Shortbreads: In a separate bowl whisk the flour with the salt.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.  Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle.  Cut into rounds or other shapes using a lightly floured cookie cutter.  Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

For Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.

Shortbread cookies with keep in an airtight container for about a week or they can be frozen.

Makes about 20 shortbread cookies.
RECIPE COURTESY ;JOY OF BAKING

BUTTER COOKIES

BUTTER COOKIES


butter  1 cup
sugar 2/3 cup
egg large 1
lemon zest 1 tsp [optional]

vanilla 1 tsp
all purpose flour 2 1/4 cup
salt 1/4 tsp
 beat butter add sugar  beat well ,when it fluffy add egg beat well ,then vanila ,salt ,lemon zeat then add flour make dough with hand ,make shape then to refrigerater for 1 hour ,after that bake at 180 dgr for 10 to 15 mnts

choco-chip cookies

CHOCO  CHIP COOKIES
Ingredients
allpurpose flour -2 1/2 cup
baking soda   -1 tsp
salt   -1/2 tsp
butter 1 cup
sugar 3 /4 cup
brown sugar 3/4 cup
egg 1
egg yolk 1
vanilla 1 tsp
semi sweat choco chips 2 cup

beat the butter, slowly add sugars beat well ,add whole egg then egg yolk  beat well , slowly add flour mixture [flour .mix wth salt and baking soda ] mix all well with hand add choco chip mix well ,,then roll like a log wrap it in a wax paper and refrigerate for 1 hour,,take it out cut slice and bake at  200 dgr for 10 to 15 mnts

CHICKEN KOFTA CURRY

FOR THE KOFTA
chicken mince 500 gms
ginger             1 tbsp chopped
green chilli      1 tbsp chopped
garlic              1 tbsp chopped
oinon              1 large chopped finely
salt to taste

FOR the gravy

black cardamoms   2
green cardamoms 4
cloves              6
bay leaves      4
onions          2medium finely chopped
ginger garlic paste   2 tbsp
cashewnut     20 depp fried to brown and ground to a paste

tomatoes           2 large pureed
coriander pwdr   1 tsp
red chilli pwdr      1 tsp
garam masala      1/2 tsp
oil                    5 tbsp
salt to taste


method

in a food processor add the mince ,garlic ginger green  chillies and process till the mince is fine,remove from the processor mix with onion ,salt make 12 to 16 balls and refrigerate for 30 mnts


heat oil in a kadai add the whole garam masalas saute for 30 seconds add the onions saute till pink add the ginger garlic paste and saute till onions turn brown,,add the cashew paste and stir for another 45 seconds,now add tomato purees and saute till oil leaves the masala ,add coriander and chilli powder stir for 15 scnds  and add 2 cups of water when it starts to boil add salt and the koftas and cook till the koftas are firm,,reduce the heat to simmer and cook till oil floats on top sprinkle garam masala pwdr on top,,,


recipe courtesy;; Rakesh puri

CARAMEL CUSTARD CAKE

Caramel cake
Ingredients
 all purpose flour -2 1/4 cup
egg- 3
butter -1 cup
sugar -1 1/2 cup
vanilla essence -1 tsp
baking powder- 1 tsp
baking soda -1/2 tsp
orange juice -1 tbsp
caramel syrup  -1/2 to 1 cup
 cashew nut chopped -2 tbsp
raisins- 1tbsp

i got this recipe from vanitha [Mrs Tharuni kt thomas ] i converted  this recipe in my  way ;;;

my recipe
all purpose flour  1 3/4 +1/4 cup custard pwdr
egg 3
butter 3/4 cup
sugar 1/2 cup[make fine pwdr]
vanilla 1 tsp
baking pwdr 1 tsp
baking soda 1/2 tsp
orange juice 1 tsp
sugar 1/2 cup   [make caramel wth ths]-
badam chopped,
seive all purpose flour baking pwdr baking soda custard pwdr together
beat butter with powdered sugar till fluffy then add eggs 1 at a time and beat well then vanilla and orange juice mix pour caramel syrup  fold gently ,then add flour mixture mix ,then bake