Peanut Butter Blossoms
Hershey’s –makes about 30-32
1 ½ cups all-purpose flour
1 tsp baking soda
½ cup brown sugar
½ cup shortening
¾ cup creamy peanut butter
2 tbsp milk
1 tsp vanilla essence
½ cup granulated sugar for rolling (optional)
Hershey’s kisses chocolate
Beat shortening and peanut butter until smooth.
Add sugar and beat to combine.
Add egg, milk and vanilla and beat well.
Add flour and baking soda and mix well.
Shape dough into small balls and roll in sugar if desired.
Place on ungreased baking tray and bake for 10-12 mins.
Take the tray out and immediately place a chocolate into center of each cookie.
Transfer to a wire rack and cool completely.
Place in the refrigerator for some time to speed up cooling.
No need to refrigerate the dough before making cookies. Dough can be handled easily.
Kiwi Mint Cooler
Ingredients: Serves 2
8-10 mint leaves
2 tbsp lemon juice
Water or soda or sprite (as required)
Fill a glass with crushed ice and add few mint leaves.
Peel and slice kiwi.
Blend kiwi, mint and lemon juice with some water or sprite or soda.
Add more water or soda as required.
Stir in sugar syrup as per taste (more if you are using water or soda)
Pour over crushed ice and serve.
Note: add small cubes of kiwi in the glass and serve with larger straws.
Chocolate Chip Cookie Bars
Adapted from King Arthur flour
2 ½ cups all-purpose flour
1 ½ -2 cups brown sugar
2 ¼ tsp baking powder
¾ tsp salt
1 tsp coffee powder
10 tbsp butter
1 tsp vanilla essence
1 ½ -2 cups of chocolate chips or mix of chips and nuts
Melt butter in a large pan. Take off fire.
Add sugar, vanilla essence and stir well. Allow to cool slightly.
Add one egg at a time and beat well.
Add flour, baking powder and coffee powder and stir to combine.
Add chocolate chips and/or nuts and stir.
Line a baking tray (9”x13”) with wax paper and grease lightly. Pour the batter into the pan.
Bake in preheated oven at 160 degree Celsius for 25-30 mins until the tops are set.
If over baked, it becomes too dry. It is better to take out when slightly soft; it will set as it cools.
Cool completely before slicing.
Cheddar Parmesan Pepper Scones
Recipe source: pinchmysalt
2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp coarsely ground black pepper
½ cup cold butter cut into small pieces
½ cup cheddar cheese grated
½ cup parmesan cheese grated
½ cup cold buttermilk (I used yogurt +water)
1 -2 tsp hot sauce
2 tbsp melted butter
½ tsp paprika or hot sauce
Preheat oven to 200 degree Celsius. Line a baking tray with parchment paper.
Mix 2 tbsp melted butter, paprika or hot sauce and keep aside.
In a small bowl, whisk buttermilk, egg and hot sauce and keep aside.
In a large bowl whisk flour, baking powder, baking soda, pepper powder and salt.
Add butter and mix with your fingers till the flour resembles bread crumbs.
Stir in both cheese.
Add the buttermilk mixture and mix with a fork lightly till the dough comes together.
Tip the dough onto a floured surface and fold/knead over few times. Sprinkle flour as required. Handle lightly.
Either form into a round and flatten and cut into wedges or form a log, flatten and cut into triangles.
(ignore bad lighting and shade 🙂 )
Place on the baking sheet. Brush with melted butter/paprika mixture.
Bake for 15 -20 minutes till bottom and sides become golden brown.
Serve warm or cold.
Ulli Puli (Tangy Onion dish)
Recipe Source: yummyoyummy
1 cup pearl onions (kochulli)
2 tbsp oil (coconut oil preferred)
2 tbsp tamarind dissolved in ¾ cup water
A pinch of fenugreek powder
1 ½ tsp red chili powder
¼ tsp turmeric powder
Few curry leaves
½ tsp mustard seeds
1 tbsp fresh coconut pieces (thenga kothu)
Salt to taste
Wash and slice onions. Keep small ones whole.
Heat oil in a pan and add onions. Saute till they become almost brown.
Add chili powder, fenugreek powder and salt and saute till raw smell goes.
Add tamarind water and simmer till you get thick gravy.
Take a small pan add 1 tsp oil. Add mustard seeds.
When it splutters add coconut pieces and curry leaves.
When coconut pieces become golden brown, add to onion mixture and stir well.
Serve with hot rice.
Irimbampuli Achar /Bilimbi Pickle
1 kilo Irimbampuli sliced round or long
2 tbsp ginger-garlic paste
1 tsp mustard seeds
4 tbsp chili powder
1 tsp fenugreek powder
1 tsp turmeric powder
1 tsp asfoetida powder
½ cup water
1 tbsp vinegar
4-5 tbsp gingely oil or vegetable oil
2 tbsp + salt
2-3 sprigs curry leaves
Mix irimbampuli and salt in a glass jar and keep overnight. Drain the water formed.
In a small bowl, mix chili powder, turmeric powder and vinegar and keep aside.
Heat oil in a pan and add mustard seeds.
When it splutters add ginger garlic paste and saute till almost brown.
Add chili paste and saute till raw smell goes.
Add fenugreek powder and curry leaves and saute for a minute.
Add water and simmer till oil clears.
Add irimbampuli and mix well. Switch off flame immediately.
Sprinkle asfoetida and mix well. Check salt.
Cool and store in clean glass jars.
Refrigerate after few days as quantity of oil used is considerably less.
Kids will love this cake!
Cream Caramel Cake
Recipe source : Chefindisguise
1 ¼ cups all-purpose flour
2 tsp baking powder
½ – ¾ cup sugar
¾ cup milk
¾ cup oil
2 tsp vanilla essence
Cream Caramel ingredients:
2 cups milk powder
2 cups water
¾ cup sugar
1 tsp vinegar
1 tsp vanilla
10 tbsp sugar
Preheat oven at 180 degree Celsius.
Keep cake pan ready. Don’t grease now.
Add 10 tbsp sugar in a pan and heat on medium flame till it changes color and caramelizes. Take care not to burn.
Pour the caramel into the cake pan. Oil the pan above caramel.
Cream caramel :
Add all ingredients into a food processor bowl and mix well to combine. Pour over caramel.
Beat eggs, oil, sugar and vanilla until pale. Add milk and mix.
Add flour and baking powder and mix well.
Pour over custard layer.
Both layers will get mixed now but will separate upon baking.
Take a large pan and fill half with hot water. Place in the oven on the middle rack.
Place the cake batter pan in this and bake for approx. ½ hr.
After half hour of baking, open the oven and insert a sharp knife in multiple places in the cake. Bake again for further ½ hr or till a skewer inserted in the cake comes out clean.
Cool completely and refrigerate for minimum half hour or preferably overnight.
Keep the serving tray on the pan and invert the cake pan. Tap gently.
Slice and serve.
Gooseberry / Amla Candy
½ kg amla (16-20 nos)
350 gms sugar
Boil water in a large pan (enough to cover amla).
Add amla and let it boil for 2 mins. Switch off flame and leave amla in water for 2 more mins.
Remove amla from water and let it cool.
Cut into pieces and remove seeds (can be done easily)
Place amla pieces and sugar in a clean large bowl. Mix slowly and leave aside for 3 days.
Stir once every day. Amla will start to float in sugar syrup.
On 4th day, amla will settle down at the bottom of the bowl.
Remove with a slotted spoon and sundry for 2-3 days.
Coat with granulated sugar or powdered sugar or leave as is. (I did not coat with any sugar…its sweet enough)
Store in an airtight container and enjoy all year long.
Adapted from Maayeka
1 cup kovakka sliced (each cut into 6 or 8 pcs)
1 tsp ginger slices
1 tsp garlic slices
Few curry leaves
2 tsp Kashmiri chili powder
¼ tsp turmeric powder
¼ tsp fenugreek powder
1 tsp mustard powder (either grind or roll slowly with a chapati roller, blow away black husk)
1 tsp fennel crushed
¼ tsp asfoetida
2 tbsp vinegar
1 tsp salt
2 tbsp oil (mustard or any vegetable oil –ideally pickle should be kept immersed in oil….but make less quantity to last few days and refrigerate)
Add kovakka slices, vinegar and salt in a glass bowl. Mix and keep aside for few hrs or overnight.
Heat oil in a pan. Add ginger, garlic and curry leaves and saute till raw smell goes.
Switch OFF flame and immediately add all spice powders and mix.
Add kovakka pieces along with any juice and mix well. Check salt and cool.
Transfer to a glass jar and refrigerate leftover.
If you are making large quantity, use more oil.
If you are using mustard oil, bring oil to smoking point, cool and pour over pickle.