Salted Shankarpara

I made this for my elder son, because he like it and carries it to school as tit-bit snacks. In our childhood day, mummy use to make it regularly. Any time we are hungry and she is not there, there was a standard steel container which was always filled with it. Now I wonder, when she use to fill it. Anyway try it with a evening cup of tea and let me know how it feels.

Ingredient

Maida/ all purpose floor – 250gm

Salt – as per taste
Ajwain/carom seeds – 1 tsp
Ghea – 1 tsp
Water – as required
Oil – to fry
 
Method

1.  In a big bowl mix all the dry ingredients.
2.  To this add water little by little to make dough. It should not be sticky ( similar to a chapatti dough.
3.  Take a lemon size piece of dough, roll it into a chappati.
4.  No with a zig zag cutter / pizza cutter / knife cut the chappati’s length wise into long strip.
5.  Then cut it diagonally to get diamond shape.
6.  Fry this diamond cuts till it becomes golden brown.
7. This can be served as snacks and can be stored in a airtight container for a week.

Fudgy Chocolate Chip Cookies

This is a recipe which I got from a magazine called Club Class which I flicked from my bosses cabin. It look simple so I tried it and it came out well. You can also try and enjoy it and send in your feedback.  

Ingredient

Maida/ all purpose floor – 230gm

Baking powder – ½ tsp
Salt – ¼ tsp
Butter – 200gm
White sugar – 75gm
Dark brown sugar – 110gm
Egg – 1
Chocolate – 200gm  

Method

1.        Sift flour, baking powder and salt, keep aside.

2.        Beat butter and both the sugar in a mixing bowl for few min.
3.        Add in the egg and beat the mixture.
4.        Fold in flour and chocolate chips and mix well. It form a soft dough.
5.        Grease a cookie tray.

6.        Take a spoonful of the mixture, roll and gently flatten (don’t flatted it as the mixture will spread).

7.        Place it on the tray leaving enough space between two cookies for it to spread.

8.        Bake at 170⁰C for 12 min.

9.        Remove from the oven, loosen the cookies while still warm, then transfer to wire rack to cool completely (handle it carefully, because when it is warm it has the tendency for breaking). 

10.     Now enjoy the cookies.

Carrot cupcake with white chocolate icing

This is one of my creation with fresh seasonal carrot and I am loving it.  

 

 

 

Ingredient

Maida/ all purpose floor – 100gm

White butter – 100gm
Castor sugar – 100gm
Egg – 2
Grated carrot – 150 gm
Cinnamon powder – ½ tsp
Baking powder – ½ tsp

For the icing

White cooking chocolate – 400gm

Cream – 200gm ( I use amul cream)
Rum – 1 tsp (optional) (u can substitute rum with essence)

Method

1.    Pre heat the oven to 170⁰C
2.    Sieve the maida and baking powder together as keep aside.
3.    Mix butter and sugar with a beater till is mixes well
4.    Add egg one at a time and mix till it becomes fluffy.
5.    To this add the cinnamon powder and mix for a second.
6.    Now mix grated carrot with a spatula.
7.    And then add the maida, little quality at a time and mix with a cut fold method.
8.    In the cupcake molds put the paper liners ( around 10 molds)
9.    Put 1 tbsp each of the batter into each mold.
10.  Bake it at 170⁰C for 25 min

For the icing

11.   Boil the cream, when it starts boiling, switch of the heat.
12.   Add the grated white chocolate and mix well, the white chocolate starts melting.
13.   When the mixture becomes a thick liquid, sieve it with the big meshed sieve.
14.   To this add the rum and mix well
15.   When it cools down, it is ready for icing.