Wednesday, December 28, 2011

Chocolate Biscuits

Year's end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us...Hope year ahead will bring new hopes new possibilities & more joy in to our life. Each passing year we are getting old ;) & gaining more experience of life.

So far, I shared 23 recipes & this one(24th)I learned from one of my co-blogger.Thanks to the blogosphere that I came across to "Hamari Rasoi". I tried her “replica of hide & seek biscuit recipe” & it turned out very well. Biscuits are very crispy and the best thing we can store it.

That is enough of chatting note the recipe & enjoys homemade biscuits. See you next year till then Take care & keep Smiling…:)

“Wishing you a Happy New Year 2012!”

Onion Cutter


Plain flour (maida)
1 1/2 cup
3/4 cup 
Cocoa pwd
2 tbsp 
Baking pwd
1 tsp
Chocolate essence
2 tsp
- pinch
Choco chips
1 tbsp
Butter / Ghee    
1/2 cup

  1. In a separate bowl, whisk the flour, baking powder, cocoa & pinch of salt.
  2. Beat the egg separately for 5 minutes until foamy.
  3. Add ghee, sugar and beat them again for few minutes until incorporated.
  4. Next, chocolate essence and mix it gently.
  5. Now, mix the batter to the flour little at a time to avoid lumps.
  6. Mix batter well,  add chocolate chips and combine well. 
  7. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.   
  8. On a lightly floured surface roll out the dough & cut in to diamond shape using cookie cutter.
  9. With a toothpick, draw slanted lines across the biscuits & sprinkle the rest of the choco chips on top.
  10.  Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
  11.  Preheat oven for 10 minutes.
  12. Bake for about 9-10 minutes at 170C depending on your oven.

RS Notes :-)
  • Grind sugar and use it in powder form.
  • I used onion cutter to make impression on biscuits, you can use toothpick as describe in original recipe.
  • Once you are ready with baking tray, keep it in a refrigerator. This will firm up the dough so the biscuits will maintain their shape when baked. Else, you will not get the desired designs on your biscuits.

Tuesday, December 20, 2011


 Kheer is very simple and easy to make. In fact bringing out the richness and elegance with simplistic of ingredients is what makes it unique in my opinion.  


Milk1 lit
Sugar 1 cup 
Rice1/2 cup
Foxnuts/Makhana(puffed lotus seeds) 1 cup
Cashew nut5-6
Fresh Coconut1 cup
Kewra essence4 drops

  1. Grate coconut, almond & cashews.
  2. soak rice in a water for 30 minutes & prepare a fine paste.(with minimum use of water)
  3. Boil milk for 5 minutes.
  4. Add sugar and stir until it dissolves completely.
  5. Now, add grated coconut to the boiling milk & cook it for 5 minutes until coconut get tender.
  6. Put makhana, almonds & cashews.
  7. Lastly add rice paste and kewra essence & keep stirring vigorously.(avoid making lump)
  8. Simmer it for next 5-6 minutes or until it turn slightly thickened.
  9. Remove the kheer from heat and serve either warm or chilled.
  RS Notes :-)
  • Once it cools down get thicker with time.

I am sending it to Raksha's Kitchen.she is hosting event for

Thanks for the Invitation Julie, I'm sending it to your First Event.
Happy hosting.

Monday, December 19, 2011

Carrot Sponge cake

My family is a big support for me…I tell you Y. They are the real victim of my experiments, my first cake was overcooked came with a burned base.:( 
My Bro came to rescue me. He had Suggested alteration to my baking techniques.
And before he left for his work I present him another carrot cake. This time I am happy with my Sponge cake, as you can see I tried to decorate my platter, for that I have cut carrot & chocolate in heart shape. It does not look like carrot rather looks candy :)…Never mind
Anyway, this cake is fluffy and tender, just like a good cake should be. It is incredibly moist, rich and lightly spiced, yet not too sweet 
My keen Interest is baking, I want to develop a good baking skills. If you have, any suggestions for me come forward. I would appreciate your comment.


Plain flour (maida)2 cup
Sugar 1 cup 
Cinnamon pwd1/2 tsp 
Baking pwd1 tsp
Baking soda1 tsp
Egg 1
Lemon juice2 tbsp
Carrot (grated)3/4 cup
Butter / Ghee     1/2 cup
Milk 1/2 cup


  1. Sift flour, baking powder & baking soda.
  2. Add cinnamon powder, sugar powder & mix it well.
  3. Beat the egg separately for 5 minutes until foamy.
  4. Add ghee, milk in the egg-containing bowl, & beat them again for few minutes.
  5. Now, mix the batter to the flour little at a time to avoid lumps.
  6. Mix batter well and add the grated carrot & lemon juice. 
  7. In Greased mould pour the mix. Preheat oven for 10 minutes.
  8. Bake for about 30 minutes at 180C depending on your oven.
  RS Notes :-)
  • Grind sugar and use it in powder form.
  • Bake the cakes until a Wooden skewer or Tooth pick comes out clean.

I'm posting it to  "Julie"









Friday, December 16, 2011

Paratha (Plain flour)

Plain flour (maida)2 cup
Salt 1/2 tsp
Ghee-To fry

  1. Sift the flour & knead it well. Add sufficient water to make firm dough.
  2. Roll out in a square-layered shape paratha.
  3. For that: after putting ghee in the center of the rolled out ball,  fold over both edges to meet in the centre, both in vertical and then in horizontal directions, to make a square. Now roll it out into a square paratha.
  4. Shallow fry parathas on high flame, till golden brown.
Related Posts Plugin for WordPress, Blogger...

Recent Posts

Get free updates in your inbox
Follow us on:
facebook twitter gplus pinterest rss

Google Website Translator Gadget


Receive Free Updates Via Email. Subscribe Now!