DOLL CAKE

 

DOLL CAKE FOR FATIMA AT HER THIRD BIRTHDAY..

I made this doll cake for my little angel's 3 rd  birthday.I searched on YouTube to find a proper decoration for this doll cake .I baked two chocolate cakes, one in 9 ''cake pan and other with Pyrex glass bowl.I got this decorating edible candies from Lulu Hyper Market. My daughter's barbie coloring book helped me in choosing  the design.After seeing the cake Fatima was excited as never before.















CHECK THIS LINK FOR HOW TO MAKE THIS CAKE
http://www.youtube.com/watch?v=vwqaF8f3VW0

EASY CHICKEN FRY

 easy &tasty chicken fry
 chicken- 1
kashmiri chilly powder -2 to 3 tsp[i udes normal chilly pwdr]


turmaric powder  3/4 tsp


green chillies- 3
salt
tomato -1- 1/2  boil ,peel & make puree


heat a vessel with 3 tbsp cocunut oil add chilly pwdr with turmeric pwdr saute for a minute   then add chicken saute on high flame ,,reduce heat add salt& cook ,,when half cooked  pour tomato puree then cover and cook  lastly add split green chilli & curry leaves make this gravy dry ,,,

IRACHY ADA

IRACHY ADA
FOR FILLING
bonelessbeef 1/2 kg
onion 5  sliced
ginger garlic & 5 g chilli  paste-3 tsp
curry leaves
coriander leaves
turmeric- 1/2 tsp
garam masala powder 1/4 tsp
pepper powder as per ur spice level

first cook beef with turmeric & salt .dont over cook, if u r cooking in pressure cooker 1 whistle is enough ,,drain excess water and mince the beef

in a vessel heat 2 tbsp coconut oil add onion saute well then add  ginger garlic chilli paste saute againfor 2-3 mnts then add  curry leaves add powdrs then minced beaf mix well make it dry masala lastly add coriander leaves,filling is ready.


DOUGH 

MAIDA 2 CUP
SALT 
WATER AS REQRD TO MAKE TIGHT DOUGH, The dough should be hard but pliable else it would be difficult to roll it out. Cover with plastic , keep aside FOR ONE HOUR,,
devide into even lemon size ball
TAKE ONE LEMON SIZE DOUGH, ROLL IT VERY evenly , cut with any round object [i used steel glass] fill wth fillings and fold ,press side to close and make shape as shown in picture ..prefer picture to make diffrent shape,deep fry in coconut oil,

CRUNCHY ALMOND COOKIES

Crunchy- Almond Cookies

Ingredients
1/2 cup butter at room temperature
3/4 cup sugar
1 egg
vanilla extract
2 cups flour
1/2 tsp baking soda
1 cup slivered almonds


Directions

1. In a bowl, cream 1 stick of butter with 3/4 cup sugar until light and fluffy.



2. Add 1 egg and vanilla extract. Mix well.

3. Mix in 2 cups of all-purpose flour and 1/2  tsp baking soda.

4. Add 1 cup slivered almonds and mix using a whisk or a wooden spoon.



6. Heat the oven at 350F. Meanwhile place spoonful of cookie dough on baking trays.

7.  Bake for 13-14 minutes.

EASTER BONNET COOKIES

EASTER BONNET COOKIES
butter 500 gms

icing sugar 450gms
flour 725 gms
vanilla essence 2 tsp
egg 1
eggyolk 2
cashew 100 to 150 gms chopped

beat butter add icing sugar beat untill its  fluffy .add  whole egg ,vanilla essence,beat well ,then add flour knead well
make shapes as per ur choice  ,beat eggyolk with fork  ,chopp cashewnuts then apply egg yolk above the cookies then press slightly the chopped cashew then bake at 160 dgree for 15 mnts..

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