Monday, December 30, 2013

Jewish Apple Cake

Hello Friends!!!

Here I made Jewish applw cake and it is traditional one for Christmas.Thanks to Priya Ranjit of Home Bakers Challenge.It was so taste and divine. 

  • 3 cups All purpose flour
  • 2 cups Sugar
  • 2 and 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1 cup Vegetable oil
  • 4 Eggs, beaten 
  • 1/4 cup Orange juice
  • 2 Tsp Vanilla extract
  •  3 peeled, cored and chopped Apples
  •  2 Tsp ground cinnamon
  • 5 Tblspoon Sugar 
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
2. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
3. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
4. Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes. 

Happy Baking!

Linking this entry to Priya's Home Bakers Challenge 

Old Fashioned Sugar Cookies

Hello Friends!!!

Here Am back and I made old fashioned cookies for Christmas and I have decided to make star tree.I stacked the stars into Christmas tree :) It was fun :)

Here is the pic

  • 1 cup butter, unsalted
  • 1 cup white sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt 


  1. In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.
  2. In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time.
  3.  Chill dough for 3 to 4 hours. Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar.
  4.  Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie. 
  5. Remove cookies to a rack to cool completely. 

Happy Baking!!!

Linking this entry to Priya's Home Bakers Challenge 

Buche De Noel - Baking Partners Challenge!

Hi Friends!!!


Am back for blogging life!!1 Was busy with my in laws and my parents!!Wishing you all Happy new year in advance :)

Here it is the buche de noel for christmas cake .It is traditional one and was so delicious. Thanks to Baking Partners challenge owned by Swathi and suggested by Tanu :)



For the cake:

  • Unsalted butter for greasing
  • 1 cup all-purpose flour, plus more for dusting
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 4 eggs, at room temperature
  • 2/3 cup granulated sugar
  • 1 1/4 tsp. vanilla extract
  • Confectioners sugar for dusting

For the syrup:

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 2 to 3 Tbs. dark rum or coffee-flavored liqueur

For the frosting:

  • 10 oz. bittersweet chocolate, finely chopped
  • 2 1/4 cups heavy cream
  • 1 tsp. vanilla extract
  • Pinch of salt

For the meringue mushrooms:

  • 3 egg whites, at room temperature
  • 1/4 tsp. cream of tartar
  • 1/2 cup granulated sugar
  • 1/3 cup confectioners sugar
  • Unsweetened cocoa powder for dusting
  • Chocolate curls for garnish
  • Confectioners sugar for garnish


Preheat an oven to 350°F. Grease a 15 1/2-by-10 1/2-inch rimmed baking sheet and line the bottom with parchment paper. Grease and flour the paper and the pan sides.

To make the cake, in a bowl, whisk together the flour, baking powder and salt until blended. In a large bowl, using an electric mixer on medium-high speed, beat the eggs until pale and thick, about 3 minutes. 
Add the granulated sugar and vanilla and continue beating until tripled in volume, about 3 minutes more. Sprinkle the flour mixture over the eggs and, using a rubber spatula, fold gently until just blended. Pour the batter into the prepared pan and spread evenly. 
Bake until the cake springs back when lightly touched, 13 to 15 minutes.

Meanwhile, lay a clean kitchen towel on the counter and sift confectioners sugar generously onto it, covering it evenly. When the cake is ready, remove it from the oven and immediately run a knife around the inside of the pan to loosen the cake. Holding the cake in place, invert the pan onto the prepared towel. Lift off the pan and carefully peel off the paper. Beginning on a long edge, roll up the cake and towel together. Set on a wire rack and let cool.

To make the syrup, in a small saucepan over medium heat, combine the water and granulated sugar and stir until the sugar dissolves. Bring to a boil and remove from the heat. Stir in the rum and set aside to cool to room temperature.

To make the frosting, combine the chocolate and cream in the top pan of a double boiler. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate, then whisk until well blended. Remove the bowl from the heat and refrigerate, stirring occasionally, until cold, about 2 hours. To speed this process, use an ice bath (see headnote above). When the mixture is cold, add the vanilla and salt. Using an electric mixer on medium-high speed, beat the chocolate mixture briefly until firm enough to hold a soft dollop. The mixture will continue to firm up as it sits.

To make the meringue mushrooms, preheat the oven to 225°F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip.

In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the confectioners sugar over the whites and, using a rubber spatula, fold in until well blended.

Scoop the mixture into the bag. On 1 baking sheet, pipe 48 stems, each 1/2 inch wide at the base and tapering off to a point at the top, 3D4 inch tall, and spaced about 1/2 inch apart. On the other sheet, pipe 48 mounds for the tops, each about 1 1/4 inches wide and 3D4 inch high, also spaced 1/2 inch apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.

Bake until dry and firm enough to lift off the paper, 50 to 55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes more. Let cool completely on the baking sheets.

To assemble the bĂ»che, unroll the cake and brush it liberally with the cooled syrup. Using 
an icing spatula, spread one-third of the frosting over the cake. Gently reroll the cake and place, seam side down, on a cutting board. Frost the top and sides of the roll with the remaining frosting, using long, rough strokes. Using a serrated knife, trim each end on a sharp angle.

Transfer the cake to a serving plate and garnish with the chocolate curls, a sifting of confectioners sugar and the meringue mushrooms. Pass the remaining meringue mushrooms at the table for garnishing individual servings

Happy Baking!!!!

Linking this entry ot Swathi of Baking partners!!!

Thursday, October 10, 2013

Kappa/Tapoica/Yuca Pakora

Hi Friends!!!!

Here It is newly different and new flavor!!! I had used tapoica for pakora. It gives you really taste.It is the recipe source given by my mom in law who was with me this time. She always makes all dishes very new and differently. She's an intelligent cook!!! Am sure you will love it with new flavor and veggie as an ingredient apart from onion pakora and any other veg pakora.

Recipe Source : My mom in law 


  • 1 Tapoica/kappa. Peeled and grated.
  • 1 Cup Idly rice
  • 1/2 cup chana dhal
  • 1/4 cup each of Urad dhal,Toor dhal,Moong dhal
  • 1 1/2 inch ginger peeled and chopped into chunks
  • 1 whole garlic
  • 1 Tsp of Fennel Seeds(Sombu)
  • 3 to 6 Red chillies ( Depends on your spiciness)
  • 3 Green Chillies 
  • A bunch of Curry leaves finely chopped
  • A bunch of Corainder leaves finely chopped.
  • 1/2 Tsp of Turmeric powder
  • Salt to taste
  • Oil for deep frying.

  1. Soak idly rice along with red chillies and all dhals separately in 2 bowls and allow it to rest for about 2 to 3 hours.
  2. Grate the tapoica/kappa after peeled it.Grate it.Keep aside.
  3. Take a mixie jar,add the idly rice,red chillies,sombu,ginger and pulse it for about few seconds to get rava like consistency and make sure it should not make it as smooth paste.
  4. Transfer the idly rice mixture into the bowl.
  5. In the same mixie jar,add all the dhals and pulse it for abt few seconds to get coarse and not smooth paste.
  6. Mix the dhal mixture to the idly rice mixture and mix well with your hand.Mix well until it is well incorporated.
  7. Add grated tapoica to it and mix well thoroughly.
  8. Add finely chopped onions,green chillies(chopped),coriander leaves,curry leaves,turmeric powder,chopped garlic and finally add salt.
  9. In a kadai,Add the oil for deep frying.Make sure it is on medium high heat. 
  10. Make into small sized balls and put in hot oil and fry till it gets brown in color and it gets cooked.
  11. Serve immediately with coconut chutney or coriander chutney.
  12. It is always best to have hot pakoras along with a cup of tea or as an appetizer/starter.


Happy Cooking!!

Sending this entry to Potluck Party  Cyber Style  @ Jagrutis Cooking Odyessey

Wednesday, October 9, 2013

Sprouted Moong Salad

Hi Friends

Here it is sprouted Moong salad in which i i have used homemade sprouted moong after waited for it to grow.Finally it has sprouted and ready to make salad. Thank you so much Nayana of Nayana Kitchen Kreations and i got it with my pair of potluck cyber series. Here it is.


  • 1 Cup Sprouted Moong
  • A few spring onions chopped.
  • 1 Potato (Optional) Boiled and mashed( I had used 1 celery finely chopped. instead of potato)
  • 1/2 Tsp pepper powder
  • Salt to taste
  • A juice of half lemon
  • Pomegranate seeds for garnishing.


  1. Take small pan on medium heat, add sprouted moong with 1/2 cup of water and make it to boil atleast half boiled or without boil you can have is healthy one.
  2. Add all the ingredients together except pomegranate  and add sprouted moong to it in the bowl
  3. Mix well all together.
  4. Garnish it with pomegranate seeds.
Enjoy have a healthy one Salad. 

Sending this entry to potluck party  cyber style.

Friday, September 27, 2013

Motichoor Laddoo- An Indian festive sweet

Hi Friends!!!!

Here I made moti choor laddoo in my 1st attempt.It was so yummy and very delicious.It goes best for any occasions.I made it for Ganesha Chathurthi  and onam too 

It is super easy and you will get it if you follow the measurements carefully and follow the method accordingly.You will get it like mine 

Recipe Source: My mom.

Preparation Time: about 20 minutes
Cooking Time: 30 minutes
Makes: 10 to 15 laddoos.I got about 15 laddoos since I made into small bite size balls.

Here are the ingredients!


For the Sugar syrup:

  1. 1 cup sugar
  2. 1/2 cup water
  3. A few strands of saffron
  4. 1 Tsp of cardamom powder

For the Boondi:

  1. 1 Cup Gram flour (Besan Flour)
  2. 1 Tablespoon of fine sooji rava
  3. Water to adjust the batter consistency
  4. 1/4 Tsp Orange or yellow food color 

For Boondi laddoo Making process:

  1. 2 Tablespoons of Ghee
  2. Handful of broken or whole cashew nuts.
  3. Few sliced almonds.
  4. Few raisins.
  5. Oil for deep frying
  6. 2 Tablespoons of Boiling water.


For roasting the nuts:

  1. Take s medium saucepan,place it on medium heat.
  2. Roast the broken cashew nuts to it till it gets light brown in color.
  3. Take it out and add the raisins in the same remaining ghee pan.
  4. Roast the raisins till it gets puffed up.Turn off the heat.

For making the boondi batter:

  1. Blend the rava into the small mixie to get fine powdered rava.
  2. Sift the besan flour 2 times in a bowl.Add powdered rava to it.
  3. Add the water one by one slowly into the besan flour mixture
  4. Don't add more water.It should be like dosa batter consistency! It must not be thinner or thicker batter.It should be of medium consistency and able to go through the hole of the ladle.
  5. Add food coloring to it and mix well.

For making Sugar Syrup:

  1. Take a medium wide saucepan,add the sugar and water to it on medium heat.
  2. Allow it to boil for about 10 to 15 mins till you get a single string when you press it between index finger and a thumb\\\\
  3. Add cardamom powder and saffron strands to it Mix well.
  4. Make sure let it simmer on low heat  and stays warm.

For making boondi:

  1. Take a wide kadai and pour oil to it on medium high heat.
  2. Pour 1 tablespoons of batter to the perforated ladle facing on the kadai.
  3. Tap off the ladle using spoon gently and it will fall through the holes and let it fry for about 2 to 3 mins.
  4. Make sure it should not b crispy.It should be soft.
  5. Drain the prepared boondis on the tissue paper. 
  6. Repeat the same again and again till you finish the batter completely.

Let's start making laddoo:
  1. Add the roasted nuts to the prepared boondis in a bowl.
  2. Add the warm sugar syrup to the boondi mixture.Mix well.Add 1 Tablespoon of boiling water to it.
  3. Transfer it into the blender.Pulse it for about 2 seconds.Make sure not to allow to get mashed up by pulsing it more than 2 seconds.
  4. Transfer it to the bowl.
  5. Once the mixture gets mixed up well.Smear the ghee with your hands.
  6. Make small bite size laddoos. It should be warm or little bit hot.If you tolerate the heat then it ll make perfect shaped balls.If it is cooled down then it is difficult to make into balls.Always make it to the warm or little bit hot boondi mixture to get form into balls.
  7. Garnish it with sliced almonds on the top of each and every laddoo.
  8. Serve it to God and enjoy having it with your family and friends 


Sending this entry to 

Pramitha's Love Cooking celebrating 1st Anniversary blog

Sending this entry to Gujarati Zaika

Sending this entry to Gayathri's announcement page WTML and Yummy Foods by Priya

Sending this entry to Shruti's  Sweet Celebrations event

Sending this entry to Foodabulous Fest Event organised by SimplyTADKA and Rafeeda's announcement page,

2 Tier Cake for any occasions

Dear Friends!!

Here I made 2 tier, one top of the cake  is yellow butter cake with vanilla butter cream and bottom tier one is chocolate chips cake with vanilla butter cream. I made it for my close friend and it turned awesome and They loved the design of the cake. You can use it for occasions.You can also use any flavor of the cake as you wish for!!!I prefer to do white ones as want to make it as very classical traditional cake design!!!

Here are the ingredients:


For Yellow Cake!!! makes for 6 inch or 8 inch cake pan

  • 1/2 cup butter softened(Room temperature)
  • 3 eggs 
  • 1/2 cup milk
  • 1 1/4  cups All purpose flour
  • 1 Tsp baking powder
  • 1 Cup sugar
  • 1 Tsp vanilla extract

For Chocolate chip cake! Makes for 10 or 12 inch cake pan
  • 1 cup butter or oil(canola or veg oil)
  • 4 eggs
  • 1 cup milk
  • 2 cups All purpose flour
  • 2 Tsp Baking powder
  • 1 1/2 cups sugar
  • 1 cup semi sweet chocolate chips
  • 2 Tsp vanilla extract

For Vanilla Butter cream

  • 1 cup unsalted butter(room temperature)
  • 4 cups powdered sugar sifted.
  • 1 Tsp vanilla extract
  • 2 to 3 tablespoons of water or milk 

You can use double of the measurements as above  if you are using 2 tier cake.

Things I used for the cake as needed:

  • Cake topper of your choice
  • Heart shaped royal icing(red)(optional)
  • Display stand 
  • Bride/Bridegroom doll or any doll as you like.
  • Cake board.


Grease the oil or baking spray to the 6 inch or 8 inch cake pan or else line the parchment paper fitted into the circle size of the cake pan.

Preheat the oven to 350 F or 180 C.

  • For Yellow Cake 
  1. Sift the flour with baking powder in a bowl.Keep aside
  2. In an electric mixer or stand mixer,beat the butter along with sugar till you get creamy 
  3. Add eggs one by one at a time
  4. Add vanilla extract to it.
  5. Add the sifted flour mixture  in 3 additions and mix well until it is well incorporated.
  6. Add milk to it.
  7. Fold gently.
  8. Transfer the cake batter to the greased 6 or 8 inch pan.
  9. Bake it for about 30 to 35 mins or until the tooth pick comes out clean
  10. Once the cake is ready to take out from the oven,Allow it to cool
  • For Chocolate chip cake
Grease the oil or baking spray to the 10 inch or 12 inch cake pan or else line the parchment paper fitted into the circle size of the cake pan.

  1. Sift the flour with baking powder in a bowl.Keep aside
  2. In an electric mixer or stand mixer,beat the oil/butter along with sugar till you get creamy 
  3. Add eggs one by one at a time
  4. Add vanilla extract to it.
  5. Add the sifted flour mixture  in 3 additions and mix well until it is well incorporated.
  6. Add milk to it.
  7. Fold the chocolate chips gently into the flour egg mixture and mix well until it is well incorporated..
  8. Transfer the cake batter to the greased 10 or 12 inch pan.
  9. Bake it for about 40 to 45 mins or until the tooth pick comes out clean
  10. Once the cake is ready to take out from the oven,Allow it to cool

To make vanilla butter cream frosting:

  1. Add all the ingredients as given except milk/water.
  2. Mix well all together to get stiffer consistency.
  3. Add 2 tablespoons of milk to it and mix well until it is creamy and gets medium consistency to spread the cake.
  4. You can add food color if you want the cake to be colorful.I had used white cream no colors added.

To Frost the cake:

  1. Apply the butter cream on the top and all sides of the 6 inch cake as well as 10 inch cake.
  2. Let it rest aside.

To Assemble:

  1. Take a 12 inch cake board,spread the little butter cream on it.
  2. Place the 10 inch prepared cake on the prepared cake board base.
  3. Place the display stand on the center of the 10 inch cake 
  4. Place the doll inside the display stand,
  5. Spread the little butter cream on the 6 inch cake board.Place the 6 inch prepared cake on the 6 inch cake board.
  6. On the top of the display stand place the 6 inch prepared cake with cake board base.
  7. Place the cake topper into the center of the 6 inch prepared cake 
  8. Garnish it with heart shaped royal icings to get attraction effect!
  9. Take a piping bag with tip 21 of vanilla butter cream to make border on the 6 inch cake as well as 10 inch cake to get beautiful design.
  10. The cake is ready!
  11. Also garnish it with real flowers matching with royal icing color and place it on the display stand
  12. Garnish it with edible pearl sprinkles all over the border if you wish.

It really goes great for any occasions especially wedding or anniversary cake or b'day cake with different toppers for kids!!!

Sending this entry to 

Pramitha's Love Cooking celebrating 1st Anniversary blog


Tuesday, September 10, 2013

Moong Dhal Laddoo

Dear Friends!
Happy Vinayagar Chathurthi to everyone :) It is one of my mom's homemade laddoo. I made this for Vinayagar Chathurthi at my home. It was filled with fun and happiness. It is so simple and easy! IT is the best taste and loved by everyone and kids. Also great to make it for any occasions /festivals.

Here is the recipe source!
Recipe Source : Amma.
  • 1 cup Moong Dhal(Pasi paruppu)
  • 1 to 1 1/2  Cup Powdered sugar
  • 1 Tsp of cardamom powder(Optional)
  • Few Tablespoons of Ghee
  • A Handful of cashew nuts
  1. In a medium sauce pan, add 1 tablespoon of ghee to it. Roast the cashew nuts to it on medium flame till it turns light brown in color.
  2. In the same pan, roast the moong dhal till it turns red color or light brown in color on medium flame for about 15 to 20 mins. Make sure never allow it to burn. Patience is needed. Allow it cool once the color changed to red in color.
  3. In a mixie, put the roasted dhal into the jar and pulse it few times to get fine powder.
  4. Sieve the moong dhal powder and powdered sugar well.
  5. Add cardamom powder and roasted cashew nuts to the powdered dhal mixture in a bowl.
  6. In the same pan add 2 to 3 tablespoons of ghee and allow it to get hot on medium heat.
  7. In a wide bowl add the hot ghee to the center of the powdered dhal mixture. Mix well.
  8. Grease your hands with ghee and make into balls with your bearable hands since the ghee is hot. If the mixture with ghee is not hot then it is difficult to make into balls.
  9. Moong dhal laddoos are ready to serve
Happy Cooking!!!
Sending this entry to Nivedhanam's Sowmya's Potluck party and Jagruti's Potluck party cyber style!!

 Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Friday, August 30, 2013

Kesar Pista Kulfi

Hello Friends

I have joined SNC Challenge and this is my 1st post submitting to SNC(South North Challenge). I am so happy at least I made it today  as it is one of my family's favorite. MY mom used to make it since my childhood days.It is one of my favorite time always.I used to have kulfi in earthern pots clay ones.It is so cute...Wish i would have made in earther pot clay ones for my kulfi..Will do it for sure next time.

Thanks to Divya Pramil and Shruti for this wonderful challenge.It was huge success and loved by my family and my friends at my home  for gettogether. They all had kulfi especially my kid and my friend's kid loved it and they had it for the 1st time at my home and it was so nice and tempting

Here it is time for your family and friends to enjoy!!! Here it is .


  • 1  Litre Milk
  • 1/2 Tin Condensed Milk
  • 1/2 cup Sugar
  • 1 1/2 Tbsp Corn flour
  • 1/2 Tsp cardamom powder( I increased coz i love the flavor) 
  • 1/3 cup Chopped pistachios
  • 1/4 Tsp Saffron(Kesar)
  • 1/4 tsp Rose Water


  1. Dissolve Corn flour in 1/2 cup milk and mix well.Keep aside.
  2. Meanwhile,pour the remaining milk,condensed milk and sugar in a wide deep non stick pan and keep it on medium flame and bring it to boil
  3. Once the milk gets cream from all the sides and it starts get thickening...scrap on all sides and keep stirring.
  4. Reduce it on low flame and keep stirring.Once the milks is reducing to half and it starts get thickening.
  5. Add corn flour milk mixture to the milk and keep stirring and make sure there are no lumps inside it.
  6. Add cardamom powder,saffron and pistachios to it.
  7. Mix well and stir once.
  8. Turn off the heat and allow it to cool
  9. Once cooled down,add rose water to it.Mix well.
  10. Transfer the kulfi mixture to the kulfi mold or Popsicle mold or even glass tumblers(preferably stainless steel)
  11. Allow it to keep in the freezer for about 3 to 4 hours.
  12. For Glass tumblers insert the ice cream stick  as handles to it.
  13. Keep back into the freezer again until it is firm
  14. Take it out and place the mold under tap water for few seconds.Release/Pull slowly from the kulfi mold with the help of the stick.
  15. Serve immediately

I am being part of Southern Team 

I am submitting my 1st post for SNC to the Northern Team Challenge at Shruti 's page.

Avika's WTML Page and Gayathri's page

hosted by Sowmya's Page and Preeti's Page


Mango Lassi (Low Fat)

Hello Friends!!!

Herewith I am exciting to make Mango Lassi. It is one of my favorite fruit Mango...Most will have lassi after meal...It is so refreshing drink and also low in fat.Thanks to Manjula for being my partner of Potluck Party Cyber style  and Thanks to Jagruti Madam and it is wonderful.We enjoyed having a drink :)

Here are the ingredients as follows!! 


  • 3 Ripe Mangoes
  • 1 1/2 cups Greek Yogurt or non fat plain yogurt.
  • 2 Tablespoons of Honey.
  • Ice cubes
  • Any nuts (Either badam or pista)
  1. Peel the skin of the mango and cut into chunk pieces.
  2. Put it into the Blender.
  3. Add the yogurt,honey to it and blend it well until it is all mixed up well.
  4. Transfer it to the glass.
  5. Serve in tall glass with ice cubes or garnish it with nuts if you like.


Happy Drinking !!!

Sending this to Potluck Party Cyber Style series by Jagruti 

Wednesday, August 14, 2013

Kourabiethes(Greece Cookies)

Dear Friends!!

Here I made Kourabiethes a name of cookie originated from Greece! It's purely powder sugar coating shortbread which is formed into crescent shaped or ball shaped.It is famous on Christmas season and also for the special occasions.

Here This month challenge is World of Cookies choose by Swathi of Zesty South Indian Kitchen.I had chosen this cookie as It is new to me and would like to try it.It came out yum and so taste and tangy orange flavor. Thank you so much Swathi for this wonderful recipe.

Recipe Source: kourabiethes

Here are the ingredients:


  • 1 cup (250 gms) unsalted butter, softened
  • 2 1/2 cups pure icing sugar or confectinoers sugar
  • 2 teaspoons vanilla extract
  • 1 orange, rind finely grated
  • 1 egg, at room temperature
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup almond meal (ground almonds)


  1. Line a baking sheet/Cookie Sheet with parchment paper.Preheat the oven to 350 F or 180 C
  2. Sift the flour and baking powder into the bowl.Keep aside.
  3. In an electric mixer or stand mixer with paddle attachment,beat the butter along with 1 cup of icing sugar and orange rind to it. Mic well.
  4. Add a egg and mix well.Add the flour baking powder mixture to it.Mix well until it is well incorporated.
  5. Add the ground almond meal to it.
  6. Fold gently and make sure it is all mixed up well until the dough comes together.
  7. Take 1 tablespoon of dough per biscuit,roll into 8 cm long sausage.Bend it to form a crescent shaped cookie.Place it on the lined baking sheet tray.Repeat the same till the dough gets over.
  8. Bake it for about 20 minutes or until it is golden light brown in color.Take out from the oven.
  9. Allow it to sit on the cooling rack. Once it is warm,coat each and every cookie with powdered sugar
  10. Once it is completely cool then sift the powdered sugar all over the cookies.
  11. Serve it along with cup of tea or as a snack!!!


Happy Baking

Linking this entry to Swathi's Baking Partner Challenge

Saturday, August 10, 2013

Punjabi Samosa

Dear Friends

I made Punjabi samosa.It is most favorite snack!!!
Herewith I am posting this recipe on Potluck Cyber style series owned by Jagruti.

Here I made as it is so delicious and goes great for kids as a snack!!!


  • 3 Medium Potatoes (Boiled and Peeled)
  • 1/2 Cup Peas(Frozen or Fresh) Boiled.
  • Coriander leaves chopped 
  • 1/2 Tsp Jeera 
  • 1/4 Tsp Turmeric powder
  • 1 Tablespoon of Crushed coriander seeds
  • 1/2 Tsp Chilli powder as per your taste and spiciness)
  • Salt to taste
  • Oil for deep frying.

For Dough
  • 1/2 Cup Maida flour
  • 1/2 Tsp Ajwain ( Carom Seeds)
  • Salt
  • Warm Water to knead

  1. Prepare the dough by adding water to the maida with salt and ajwain seeds to make firm soft balls.
  2. Mash the potatoes by adding salt.
  3. Heat oil in a saucepan,Add jeerakam once it is heated,mashed potatoes,peas,chilli powder,turmeric powder,crushed coriander seeds,coriander leaves.
  4. Take s small ball from the dough.Make a flat disc shaped.Cut into half.Make a cone from semi circle.Place the stuffing of about 2 Tablespoons.Seal it with water.
  5. In a kadai heat the oil on medium flame.Once the oil is hot, put the shaped samosas to it and make sure both sides should get golden brown in color.
  6. Place it on the tissue paper and drain it.Transfer to the serving plate.
  7. Serve hot with tomato sauce or green chutney of your choice.

Aloo Muttar Kababs!(Potato Peas Kabab)

Dear Friends

Sorry for not posting as it is very long time as my laptop got some problems...It is fine now..Herewith I am posting this recipe for my partner's recipe made by her on Potluck Cyber style series owned by Jagruti.

Here I made as it is so delicious and goes great for kids as a snack!!!

Recipe source: Aloo Muttar Kabab


  • 3 Medium Potatoes (Boiled and Peeled)
  • 1/2 Cup Peas(Frozen or Fresh) Boiled.
  • 3/4 Cup Finely chopped Onion divided
  • Few Green chillies divided
  • Coriander leaves chopped divided
  • 1 Tsp Methi leaves(Dried Fenugreek leaves)
  • 1/2 Tsp Chilli powder as per your taste and spiciness)
  • Salt to taste
  • 1/4 Tsp to 1/2 Tsp Chaat Masala
  • Bread Crumbs for rolling
  • Oil for deep frying.

For Batter
  • 3 Tablespoons of Corn flour
  • Water 
  • Salt.


  1. Prepare the batter by adding cornflour with salt and water to make it thin and runny.
  2. Mash the potatoes by adding salt,1/2 cup of onion,methi leaves,green chillies,half of coriander leaves,
  3. Make ping pong sized balls and keep aside.
  4. Mix the chopped peas,remaining of green chillies,onion,coriander leaves,chilli powder,chaat masala together
  5. Flatten the potato balls and place the peas mixture stuffing on the center and make it 
  6. Make it form a cylindrical shape.
  7. Dip the shaped cylinder potato into the corn flour batter and roll it with bread crumbs.
  8. Repeat the same as step 5.
  9. In a kadai heat the oil on medium flame.Once the oil is hot, put the cylindrical shapes to it and make sure both sides should get golden brown in color.
  10. Place it on the tissue paper and drain it.Transfer to the serving plate.
  11. Serve hot with tomato sauce or green chutney of your choice.

Potluck Cyber Style Series By Jagruti

Monday, July 22, 2013

Lemon Glow Chiffon Cake For Baking Partners Challenge and Happy Anniversary to Baking Partners!!!

Dear Friends!!!

Am sorry for not posting up due to my health reasons and my hubby's b'day. Herewith I am posting for Baking partners challenge.It was so wonderful and being a member of Baking Partners.I never miss single one.We the members are celebrating this month's anniversary Happy 1st Anniversary for Baking Partners created by Swathi. We are honored as members of your group Swathi.. Here it is.

Here the challenge for this month are was suggested by humi and saraswathi. I had chosen lemon glow chiffon cake as it is airy,so soft and light fluffy cake with strong lemon flavor in it.

Thank you so much Swathi and humi and Saraswathi for the wonderful challenge...

I have reduced to half..You can follow the same as given by Saraswathi's recipe.

Adapted from The Cake Bible by Rose Levy Beranbaum
Dry Ingredients:
2 1/4 cups (8 ounces) / 225g  cake flour
1 1/2 cups + 2 tbsp. / 300g caster sugar
1/2 tsp. / 3.5g salt
1/2 tsp. baking soda
1 ~ 2 tbsp.  lemon zest

Wet Ingredients:
½ cup / 108g canola oil / sunflower oil
3 no / 130g large egg yolks
2/3 cup / 156g water @ room temperature
2 tbsp.  / 30g lemon juice
1 tsp.  Vanilla essence

For Meringue:
1 ¼ tsp. / 4g cream of tartar
2 tbsp.  / 30 g sugar
7 no / 300g large egg whites

I have reduced to half.

Dry Ingredients:

  • 1 cup Sifted cake flour
  • 1/2 Tsp Baking soda.
  • 1/4 tsp salt
  • 1 Cup Sugar
  • 2 Tbsp Lemon zest.

Wet Ingredients:

  • 4 eggs yolks
  • 1/4 cup Lemon juice
  • 1/4 cup water
  • 1/2 Tsp vanilla extract.
  • 1/4 cup vegetable or canola oil
For Meringue:

  • 4 Egg Whites
  • 1/4 Tsp Tartar
  • 1 Tablespoon sugar.
  • Powdered sugar


  1. Preheat the oven to 350 F and I choose tube can use any kind of pan of various sizes must be preferable 9 or 8 inch pan.
  2. Sift the cake flour,baking soda together and add salt to the bowl.Add sugar and lemon zest to it. Keep aside.
  3. Beat the egg yolks along with oil,lemon juice,water and vanilla extract.whisk well until its all mix well.
  4. Add the flour mixture in 3 additions to make sure it is well incorporated.
  5. In an electric stand mixer with whisk attachment or hand mixer with whisk attachment,beat the egg whites and tartar until it is frothy and bubbles forming up.
  6. Add the tablespoon of sugar to it and beat it on medium speed until it gets peak stiff forms.
  7. Once the meringue gets peak stiff form and add to the egg flour mixture in 3 additions.
  8. Fold gently and make sure the flour egg mixture gets covered up and it s well incorporated.
  9. Transfer the batter to the un-greased tube pan fitted with wax paper on all sides and bottom.Tap it gently.
  10. Bake it for about 20 to 30 minutes since I reduced the measurements to half.
  11. Insert the tooth pick into the cake and if it comes out well then it is clean otherwise bake it for fewer minutes.
  12. Allow it to cool. Invert the tube pan on the stainless glass facing it.
  13. It will b easy to release the cake out from the tube pan after inverting it on the glass.
  14. Dust it with powdered sugar once it is completely cool.
  15. Enjoy!!!!
Happy Baking!!!

Linking this entry to Baking Partners Group Challenge 12 by Swathi