Wednesday, May 26, 2010

Hawaiian Biscuits


All purpose flour-2 1/2 cups
Lemon zest-1 tbs
Cold milk-1 1/4 cup
Lemon juice-2 tbs
Unsalted butter(cold)-1/2 stick
Finely chopped scallions(spring onions)-1 1/2 cup
Salt-a pinch
Baking soda-3/4 tsp


Preheat the oven to 400 degrees F. Mix together the milk, lemon  zest and the lemon juice in a bowl. Refrigerate it for 15 minutes, until thick. Now sift together the flour, salt, and the baking soda into another bowl. Add the butter to it followed by the soured milk and scallions (spring onions). Combine them gently with hands until the dough comes together. Gather the dough into a ball, and refrigerate  the dough for 20 minutes. Transfer the dough to a floured surface and knead  until the dough is soft and smooth. Roll out the dough to about 3/4 inch thickness and make desired shapes. Arrange the biscuits on a parchment paper. Bake until the biscuits are golden or for about 15 minutes. Remove from the oven and let it cool on wire rack. Serve it and then store the remaining in an air tight container .

Thursday, May 20, 2010

Melting Moments Cookies


All purpose flour-1 cup
Margarine (softened)-1 stick 
Corn starch-1/2 cup
Powdered sugar -1/2 cup
Vanilla essence-1 tsp


Preheat the oven to 325 degrees F. Sift together the dry ingredients; add margarine and vanilla to it. Mix until a soft dough forms. Roll the dough into one inch balls. Place the balls on an ungreased cookie sheet. Flatten the balls by pressing with a fork dipped in water (or use a potato masher). Bake for approximately 20 to 25 minutes, or until edges are lightly browned. While still hot, sift little powdered sugar over the cookies.

Friday, May 14, 2010

Chicken Lollipop


Ingredients :

Chicken drummettes - 7-8 pieces
Chopped garlic-5 nos
All purpose flour - 4 tbs
Corn flour - 3 tbs 
Ginger - small piece
Chopped green chillies-5 nos
Finely chopped curry leaves - 2 Strands
Pepper powder -1/4  tsp 
Salt - 1/2 tsp
Red food color -a pinch
Egg - 1
Oil - As required
Garam masala -1/4 tsp
Green chilli sauce - 1/2 tsp
Soy sauce -1/2 tsp
Worcestershire sauce - 1 tbs

Take the chicken drummettes in a bowl. Add the above ingredients except the oil. Mix it well. Set it aside for 1 hour to marinate. After an hour is up, heat oil in a wok. Deep fry the chicken lollipops in the hot oil. Drain the oil on the lollipops by placing them on clean kitchen paper napkins. Serve it hot with the desired sauce .

Sunday, May 9, 2010

Hurray !!! My 100th post-Pineapple Upside-Down Cake

Yes, you read it right: This is my 100th post! It's a benchmark that deserves a celebration. Special thanks to my DH for encouraging me and also for having patience to wait until i click some shots first and then to indulge in the food :-) I could see that the same happens in everyone's home :) Iam thankful to my mom as well as my mil to have guided me so far. Thanks to all my blogger friends for rendering enormous support and i enjoy reading all your lovely space. To mark this special occasion i prepared this decadent Pineapple Upside-Down Cake. A quick wish to all the moms out there. Happy Mother's day !!!


Yellow cake batter:

Cake flour-3 cups
Baking powder-1 tsp
Baking soda-1 tsp
Salt-3/4 tsp
Unsalted butter-1 stick
Sugar -1 1/2 cup
Vanilla essence-1 tsp
Eggs-3 nos
Buttermilk-1 1/2 cup
Canned pineapple-1 no
Brown sugar-3/4 cup
Maraschino cherries-1/2 cup


Preheat the oven to 350°F. Butter the cake pan and evenly spread the brown sugar on it followed by the pineapple slices. Place maraschino cherries in the center of the pineapple slices. Prepare the yellow cake batter initially by following the as stated below. Sift together the flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl  then stir in vanilla. Add eggs 1 at a time and at low speed, beat in buttermilk until just combined. Add flour mixture  in three batches, mixing until each addition is just Incorporated.Now pour the cake batter on top of the the pineapple slices. Bake for about 45 minutes or until the cake turns golden and a wooden pick inserted in the center of the cake comes out clean. Cool it in the pan for about 10 minutes and  then run a knife around the edge of the  pan. Invert it on the wire rack and then cool completely for 1 hour. Refrigerate it and then serve it chilled.

Saturday, May 1, 2010

Chilled Cucumber Avocado Soup


Cucumber( peeled, seeded, and chopped)-2 cups
Avocado( halved, pit removed)-1 cup
Yogurt-3/4 cup
Garlic cloves-2 nos
Vegetable stock- or chicken stock -1 cup
Salt-As required
Pepper powder(optional)-As required
Lime juice-2 tsp
Coriander leaves to garnish

Drop the garlic cloves into a blender and let it get chopped and plastered to the walls of the blender. Add the cucumber chunks, scoop the avocado into the blender, add half the vegetable or chicken stock, yogurt, the salt and lime juice, and puree until smooth. Add  the rest of the vegetable stock until it reaches the desired consistency. Throw in some chopped cucumber into the soup. Garnish it with some coriander leaves. Serve it cold.