Toffee Cookies

Items Required

1 cup (crystal) sugar
3/4 cup butter
1 egg
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup toffee bits
Granulated sugar to sprinkle on top

Preparation Method

1. Heat oven to 350 degrees F. Mix sugar, butter, egg and vanilla. Beat until creamy (2 minutes).

2. Add flour, baking powder and soda, beating on low until combined, about 2 minutes.

3. Stir in toffee bits. Shape into 1″ balls and roll in additional sugar. Place 2″ apart on ungreased cookie sheet; flatten with the bottom of a glass that has been dipped in sugar.

4. Bake for 9-11 minutes until edges are brown. DO NOT OVERBAKE.

5. Sprinkle with more sugar while warm. Remove from cookie sheet while still warm; cool on wire rack.

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Milk Peda

Items Required

3/4 cup Milk powder
1 can Sweetened condensed milk
1 tbsp Butter
1/4 tsp Cardamom/elaichi powder
Few strings saffron crushed or whole
Few chironji/ sunflower seeds slightly dry roasted, to garnish, optional

Preparation Method

Whisk together milk powder, condensed milk in cardamom powder

You can also beat the mixture nicely using a fork. Add butter and whisk again for a min.

Stir in the saffron n mix well . Now microwave this mixture on high for 2 mins. Remove, let cool slightly, so that you can handle it with your hands.

Grease your hands with a little ghee, make small balls of the mixture while its still warm and flatten slightly or roll in desired shapes.

Garnish with sunflower seeds/ saffron strands. You can also use a toothpick to decorate.

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Fruit Custard

Items Required

50 gms custard powder
500 ml. milk
100 gms sugar
Chopped seasonal fruits (according to taste)

Preparation Method

1. Mix custard powder in ½ a cup of cold milk. Keep it aside.

2. Microwave sugar and milk in a microwave safe bowl at 100% power for 6 – 7 mins or till it boils.

3. Add custard powder (in ½ cup cold milk) to the mixture. Stir in between.

4. Microwave at 60% power for 7 – 8 mins or till thick.

5. When cool, add cut fruits to it, put in the mold and set in the refrigerator.

6. When set, remold it on a serving plate. Garnish with fresh fruits while serving.

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Coconut Custard Pie

Items Required

4 eggs
1/2 cup granulated sugar
1/4 teaspoon salt 1 teaspoon vanilla
2 1/2 cups milk, scalded
1 3 1/2 -ounce can flaked coconut
1 9-inch unbaked pastry shell, chilled
1/4 cup brown sugar
2 tablespoons soft butter or margarine

Preparation Method

Beat eggs slightly; stir in granulated sugar, salt, and vanilla. Gradually stir in milk.

Reserve 1/2 cup coconut; add remainder to custard.Pour into pie shell.

Bake in hot oven (400°) 25 to 30 minutes or till knife inserted halfway between edge and center comes out clean.

Cool.At serving time, mix reserved coconut, brown sugar, and butter; sprinkle on top of pie.

Broil 3 to 4 inches from heat 2 to 4 minutes or till lightly browned.

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Egg Custard Tart

Items Required

6oz/175g plain flour
3oz/75g butter or margarine
Water to mix
3eggs
3oz/75g caster sugar
15floz/375ml milk
Ground nutmeg

Preparation Method

Preheat the oven on Convection 200°C.

Place the flour in a large bowl, rub in the butter or margarine until the mixture resembles fine breadcrumbs, then mix to a stiff dough with cold water.

Roll out and use to line an 8in/20cm ovenproof glass flan dish. Prick the base of the pastry with a fork.

Line the pastry with greaseproof paper and fill with baking beans.

Cook on the low rack on Convection 200°C for 20-21 min. Remove the beans and the paper Cook for a further 2-3 min if necessary.

Separate one of the eggs, lightly whisk the white and brush over the pastry. Return the remaining white to the yolk.

Whisk together the eggs and sugar Heat the milk in the bottle or a jug on Microwave Power HIGH for 2 min. Pour onto the eggs and sugar whisking well, then strain through a sieve into the pastry case.

Sprinkle the custard with ground nutmeg. Cook on the low rack on Combination for 13-16 min, until just set.

Cool and chill before serving.

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Pork chow mein

This “Pork choe mein” recipe is one of the best recipe in the pork recipies.Children absolutely loved it as did the people like so.It is very easy to do and simply flavored recipe. It is very tasty too.
2 tablespoons better or margarine
1 pound boneless pork, cut in small cubes
1 1/2 cups sliced celery
1 cup chopped onion
1 cup chicken broth
1 tablespoon molasses
1/4 cup soy sauce
2 tablespoons cornstarch
1 16-ounce can bean sprouts, drained chow mein noodles

Preparation method
1.In 2-quart casserole micro-melt the butter 30 to 40 seconds; add pork, celery, and onion.
2.Micro-cook, uncovered, till meat is cooked and vegetables are tender, about 12 minutes, stirring every 2 minutes.
3.Stir in both and mosalasses.
4.Stir soy into cornstarch; blend into pork mixture.
5.Cook, uncovered, till thickened and bubbly, about 2 1/2 to 3 minutes, stirring after each minute.
6.Stir in sprouts.Cook, uncovered, till hot, about 1 1/2 minutes, stirring twice.Serve over noodles.
Serves 4.

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Balti Chicken Curry

Items Required

2 tablespoon(s) oil
2 onions(s) finely sliced
2 tomato(es) sliced
4 teaspoon(s) green chillies finely chopped
1 teaspoon(s) each ginger and garlic paste
1 cinnamon stick(s) of 1″(each)
2 black cardamoms (badi elaichi)
4 black peppercorns
½ teaspoon(s) black cumin seeds (shahi jeera)
1 teaspoon(s) red chilli powder
½ teaspoon(s) hot spice mix (garam masala) powder
8 medium pieces (about 800 grams) of chicken
2 tablespoon(s) tomato puree
salt to taste
2 tablespoon(s) thick yoghurt beaten till smooth
2 teaspoon(s) lemon juice
finely chopped fresh coriander to garnish

Preparation Method

Heat the oil in a wok (kadhai) and fry the onion slices for about 4 minutes or till golden brown.

Add the tomatoes, green chillies, ginger and garlic pastes. Saute briefly.

Add the next six ingredients and saute for about 4 minutes.

Add the chicken pieces and fry well for about 5 minutes such that the spice flavors permeated through the chicken.

Add the tomato puree and salt to taste.

Reduce the heat and add the yoghurt stirring briskly to avoid curdling.

Cover with a tight fitting lid and simmer for about 15 minutes (stir once mid-way) or till the chicken is tender and the gravy is thick.

Stir in the lemon juice. Serve hot garnished with coriander leaves.

TIPS: Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken. The amount of green chillies can be decreased or increased as desired. Keep some amount of hot water ready if more gravy is desired.

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Sparkling Champagne Jelly Recipe

Ingredients:

1 3/4 cup champagne wine
3 cups sugar
1/2 bottle liquid fruit pectin

Preparation Method:

In 3-qt. casserole, stir together champagne and sugar. Cover. Microwave at High 8 to 10 Minutes, stirring after 4 minutes, until mixture begins to boil. Then, time for 1 minute more of boiling. Stir.

Gradually stir pectin into hot mixture, mixing well. Ladle into prepared glasses seal. Makes about 4 cups.

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Fresh Starwberry Jam Recipe

Ingredients:

4 1/2 cups crushed fresh strawberries (wash and stem before crushing)
1 box (1 3/4-oz.) powdered fruit pectin
7 cups sugar

Preparation Method:

In 3-qt. casserole place berries and pectin. Stir well. Cover. Microwave at High 8 to 10 Minutes, until mixture is at a full rolling boil. Add sugar to boiling mixture and stir well. Microwave at High 8 to 10 Minutes, uncovered, stirring after 5 minutes, until mixture reaches a full rolling boil. Then, time for 1 minute of boiling. Skim off foam with metal spoon, stirring jam about 5 minutes before ladling into prepared glasses. Seal. Makes about 8 cups.

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