Indian Snack - Breakfast Recipe - Chocolate Chip Cookies

Chocolate Chip Cookies





Ingredients :



2 1/4 cups flour


1 teaspoon salt


1 teaspoon baking soda


2 sticks butter, softened


1 cup granulated sugar


1 cup packed brown sugar


2 large eggs, beaten


1 tablespoon vanilla


1/2 cup unsweetened cocoa


2 cups chocolate chips, 2 Hershey's chocolate bars, chopped
 1 cup chopped walnuts (optional)



Method :Preheat oven to 375 degrees.

In a bowl stir together flour, salt, and baking soda.

In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa.

Gradually stir flour mixture into butter mixture and mix until combined.

Stir chocolate chips and walnuts, if using, and stir to distribute evenly.


For cookies :  Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.


For bars : Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled
 

Indian Snack Recipe - Almond Honey Popcorn

ALMOND HONEY POPCORN



Ingredients :

Softened butter
1 1/4 C. sliced almonds
4 qt. popped popcorn
1/2 C. butter
1 1/2 C. honey
1/2 tsp. salt
1 tsp. baking soda
2 tsp. vanilla extract


Method :
Butter a large bowl with softened butter.
In the bowl toss together the almonds and the popped popcorn.
In a saucepan with high sides, melt the butter.
Add honey and salt.
Bring to a boil, stirring constantly and allow to boil for five minutes.
Remove from heat and stir in baking soda and vanilla extract.
Pour over popped popcorn and stir to coat.
Place on large cookie sheet and bake at 300ºF for 30 minutes, stirring every 10 minutes.
Remove from oven, loosen from pan and cool.
Yields 4 quarts.

Int'l Desert Recipe - Apple Upside-Down Cake

Apple Upside-Down Cake

You will need a 9-inch nonstick cake pan with sides that are at least 2 inches high for this cake. Alternatively, use a 10-inch ovenproof stainless steel skillet (don't use cast iron) to both cook the apples and bake the cake, with the following modifications: Cook the apples in the skillet and set them aside while mixing the batter (it's OK if the skillet is still warm when the batter is added) and increase the baking time by 7 to 9 minutes. If you don't have either a 2-inch high cake pan or an ovenproof skillet, use an 8-inch square pan.

Ingredients :

Topping

4 tablespoons (1/2 stick) unsalted butter , cut into 4 pieces, plus extra for pan

4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored

2/3 cup packed light brown sugar (4 2/3 ounces)

2teaspoons juice from 1 lemon

 

Cake

1 cup unbleached all-purpose flour (5 ounces)

1 tablespoon cornmeal (optional)

1 teaspoon baking powder

1/2 teaspoon table salt

3/4 cup granulated sugar (5 1/4 ounces)

1/4 cup packed light brown sugar (1 3/4 ounces)

2 large eggs

6 tablespoons (3/4 stick) unsalted butter , melted and cooled slightly

1/2 cup sour cream

1 teaspoon vanilla extract

 

Method :

FOR THE TOPPING :

1. Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside.

Adjust oven rack to lowest position and heat oven to 350 degrees.

2. Halve apples from pole to pole.

Cut 2 apples into 1/4-inch-thick slices; set aside.

Cut remaining 2 apples into 1/2-inch-thick slices.

Heat butter in 12-inch skillet over medium-high heat.

When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.)

Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer.

Transfer apple mixture to prepared pan and lightly press into even layer.

Set aside while preparing cake.

FOR THE CAKE :

3. Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside.

Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds.

Slowly whisk in butter until combined.

Add sour cream and vanilla; whisk until combined.

Add flour mixture and whisk until just combined.

Pour batter into pan and spread evenly over fruit.

Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.

4. Cool pan on wire rack 20 minutes.

Run paring knife around sides of cake to loosen.

Place wire rack over cake pan.

Holding rack tightly, invert cake pan and wire rack together; lift off cake pan.

Place wire rack over baking sheet or large plate to catch any drips.

If any fruit sticks to pan bottom, remove and position it on top of cake.

Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.

Notes :

1. PRECOOK APPLES

Precook half of apples in butter to deepend their flavor and reduce their volume, allowing more to be added.

2. ADD FRESH APPLES

Add raw apples, brown sugar, and lemon juice to pan, then cook briefly to preserve fresh flavor.

3.PRESS INTO PAN

Transfer apple topping to cake pan and gently press into even layer.

4. ADD BATTER AND BAKE

Spread batter over apple topping and bak

5. SET AND COOL

Let cake cool in pan for 20 minutes to help set apple topping, then transfer to cooling rack to keep cake bottom dry.

 

 

Indian Veg. Punjabi Recipe - Sarson Ka Sag

SARSON KA SAAG





Ingredients :


500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder



Method :


-> Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.


-> Chop ginger, garlic cloves and chillies.


-> Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.


-> Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.


-> Add the ground saag and simmer the flame. Cook for few minutes.


-> Add the maize flour, red chilli powder, sugar and stir well.


-> Serve hot with paratha or makki ki roti.

Indian Sweet Recipe - Mitha Khaja

Mitha Khaja





Making time : 45 minutes


Makes : 20-25 pieces




Ingredients :




1 1/2 cup maida (plain flour)


1/2 cup jaggery


1 cup water


1/4 tsp. cardamom powder


1 tbsp. ghee


ghee to deep fry




Method :




1.    Heat the water and jaggery till all of it dissolves in the water.


2.    Strain and cool a bit.


3.    Mix the cardamom powder and ghee in the flour.


4.    Knead the flour with the jaggery water.


5.    The dough should be stiff but pliable.


6.    Break into approx. 20 parts.


7.    Knead each with palm and roll into 4" rounds.


8.    Make many tiny slits with knife or fork on each on both sides.
 
9.    Keep them aside on a clean cloth for an hour or so to dry a bit.


10.   Deep fry in hot ghee on low flame till light golden in colour.


11.   Drain and cool for a while.


12.   The khajas will become crisper and harder as they cool.


13.   Store in airtight container after cooling completely.