Spoon N Paper

Monday, 29 August 2016

Crispy Custard Powder Cookies - Eggless

Custard Powder Cookies (Eggless)

Adapted from Yummytummyaarthi's

INGREDIENTS:

Butter - 1/2 cup

Powdered Sugar - 1/2 cup

Maida - 1 cup

Custard Powder - 1/4 cup

Baking Powder - 1/2 tsp

Baking Soda - 1/4 tsp

Vanilla Essence - 1/2 tsp

Cold Milk - as required

METHOD:

1. Preheat oven to 180°c . Grease a baking tray with oil/butter and line it with butter paper and again brush slightly with oil.

2. Take maida, custard powder, powdered sugar, baking soda, baking powder in a bowl and mix well.

3.Add in butter and vanilla and mix well to form a dough. Add milk, if required, to form a dough.

4. Divide the dough into small lemon-sized portions and roll it into balls, press gently to flatten it and arrange it in the baking tray.

5. Prick it with a toothpick or fork.

6. Bake it in oven for 15 to 17 mins. Remove it from oven and let it cool for 5 mins.

7. Now remove the cookies to a cooling rack and let it cool completely.

8. Crispy Custard Powder Cookies are ready.

NOTES:

1. For this recipe, my 1 cup measures 240 ml.

2. I used vanilla flavoured custard powder.

Saturday, 20 August 2016

Coconut Cookies (Eggless)

Adapted from Ruchiskitchen

INGREDIENTS:

1 cup Maida
1/4 tsp Baking soda/eno fruit salt
1/4 tsp Baking powder
1 cup Unsweetend desiccated Coconut / shredded and toasted fresh coconut
1/2 cup Butter
10 tbsp Powdered Sugar
3-5 tsp Milk
Few drops of Vanilla essence

METHOD:

1. Preheat oven at 180° c.
2. Sieve maida with baking powder and baking soda.
3. In a bowl, mix sugar and butter. Add the coconut.
4. Add vanilla essence and milk.
5. Now slowly add in the maida mixture little by little to form a dough.
6. Divide the dough into 20 portions and roll it to balls and flatten them slightly (1 cm thick).
7. Place it on a greased and floured baking tray and bake it for 15-20 mins or till golden brown on top.

MY TIPS:

1. For this recipe, my 1 cup measures 240 ml
2. I used shredded and toasted fresh coconut and eno fruit salt.
3. You can make the cookies in different shapes using a cookie cutter.

Update (12th Feb, 2017):

Made the cookies again today, tried a change in shaping the cookie. After rolling the dough into balls, flatten it slightly and make a finger impression at the centre gently, just half-way through and then bake it. The cookies came out baked in almost perfect round shape.

Tuesday, 9 August 2016

Flirting with baking...

Flirting with baking 😍...

Feeling very active and refreshed...

My days are filled with so much fun and excitement... 😊

Tuesday, 26 July 2016

Baking Mentor 💃

Stepping into the baking world 🍱🍪 🍞 🍩🍕🍰🎂, with an expert guidance... 😊

Realized today that we need a master to excel in any art form. 🎼🎻🎵🎸🎶🎹🎨

Self-learning might help, but still.. To know the knack of the art, you definitely need a Mentor.

Grabbed the opportunity...Got my Mentor today. 🌝👍

Thursday, 21 July 2016

Pencil Shaves

Last night, sharpened my son's pencil ✏ .

The Shaves were so pretty... Couldn't let it go without taking a pic😜😊

And, wanted to try a pencil shave drawing 😜

Got some ideas from Google images and chose this one...

Drew this 😊

Orange Cake

Adapted from: Nisa Homey's Orange Cake Recipe

INGREDIENTS:

Butter: 2½ tbspn

Sugar: ⅓ cup

Flour: ⅔ cups

Egg:1

Orange Juice**: half of ⅓ cup (I used readymade tetra pack)

Salt: a pinch

Baking powder: ½ tspn + 1 small pinch

Orange rind: 1 tspn

Orange essence: ½ tspn (optional)

METHOD:

--Preheat oven to 180 degree C (350) and grease and flour a standard baking tray. I used aluminum foil container.

--Cream butter and sugar, I used granulated sugar. Beat for a min.

--Add in the egg and beat again, for about 2 mins or until fluffy and creamy.

--Add in the sifted flour, baking powder, and salt. If you are using salted butter, omit the salt.

**The batter should be fluffy and not loose. So when you add orange juice, add accordingly until you get the consistency... maybe you might need a little more or little less.

--Now add in the orange juice (and orange essence if using) and whisk or fold lightly.

--Finally fold in the orange rind.

--Pour the batter in a greased and floured loaf tray and bake it in a preheated oven at 180 degree C for 30-45 mins or until done.

MY TIPS:

Keep the ingredients ready before starting the process.

All the ingredients must be in room temperature.

For this cake, My 1 cup measures 200 ml

Thursday, 14 July 2016

Adrenaline Rush

These 2 Quotes shared by my friends... Coincidentally, started and concluded my day... Hitting the right chord of my experience and emotions today. 😊☺

Monday, 27 June 2016

Fuchsia

Fuchsia 💞

A gorgeous flower...loved by humming birds...and me too😊.

I discovered this beauty on my UG excursion to Ooty and fell in love at first sight 😊. I was so mesmerized by this flower😍... That I, before taking a pic, forgot to remove the lens cover😝(yeah... cam...those days 😒). Thus...missed to capture the beautiful memory😔

Once again... I was lucky enough to have a sight of it after a few years😍... On my tour to Nainital... with my hubby and 1½ year old son. We stopped by a small hotel for a few minutes... And just before leaving from there... Saw this beauty second time in my life... . Sadly...That day I was sick😔and couldn't capture a clear pic... Again missed it😯😓

I didn't know the name of the flower... Didn't own a picture... The pretty flower remained a mystery to me😩.

In a couple of years... I suddenly remembered this beauty... And then thanks to technology😇... went on a vigorous hunting spree... in search of a name and its pic with the help of "Google" and "Pinterest" 😎.

This time I was really lucky. Found the beauty's name😅... "Fuchsia"💕. A lovely name indeed😊. And to my surprise I found varieties of the same Flower in Pinterest ... Each one gorgeous of its own kind😱👌...

A Beast which haunted me for years☺... Is really a Beauty... Fuchsia 😙

Rava Kesari - A hit recipe

It was a big experience... For me 😛. Yes making Rava Kesari the first time😊. Rava Kesari is considered as one of the easiest dessert at Indian homes but to me it was a challenge. If you don't cook properly you might end up with raw rawa... Or with the wrong consistency. It might be too runny or get too hard. It has a huge risk of forming lumps or getting burnt... which is definitely not good. Phew.... 😰. I'm just wondering... Is it one of the easiest dessert??? 😅

I had relatives from Singapore last week to Chennai. And their daughter's favorite dessert was Payasam and Kesari. She had a couple of chances to have payasam in hotels we dined at. So I thought will make Kesari at home for her😊. I googled Rava Kesari and directly clicked Rakskitchen link, one of my go-to blog for many recipes. I blindfoldedly followed the measurements and steps as it is and guess what??? I ended up with yummy rava Kesari 👌(sorry😔😓... No photo).

Everyone liked it. And yes... My best critic, my Mom, loved it a lot. She was full of praises (which is very rare 😉) for the recipe, the consistency, the taste, the flavor and so on😀...

Thanks a lot Rajeswari (Rakskitchen) 🙇... For the perfect Rava Kesari Recipe. A new (traditional) recipe learnt😇.

2nd September 2016...

Picture updated... Made the delicious Rava Kesari, again, for my birthday yesterday 😝. Definitely it's a fool-proof recipe. Tastes yummy everytime (though I made it only twice 😆).