Shahi Parantha (Madakku Chappathi)

We call it Madakku Chappathi in our place (Kerala); but in a program hosted by Saeed Jaffrey ,he named it as Shahi Parantha long ago. Saw the cd of the program some 10 years ago. Now when I googled for the exact name of this , I could see lots of varieties of Shahi Paranthas that I got confused myself; one with meat filling , one with ajwain, one again with khamir......lots more. So better stick with Madakku Chappathi...:))
Anyways..Paranthas means lots of oil,ghee & calorie :( ...but wat to do...they r so yummy that i forget all ma diets wen having it...& used to have it straight from the tava...i think that's the better way of eating those...!!

This can be made thin or thick, according to your taste. My mom makes thin and I loves it a bit thick.Both are tasty though.

Ingredients:

White Flour /Maida 2 cups
Whole wheat flour/Atta 1 cup
Salt
Water required to form the dough
Ghee

Method:

You can use any combination of flour to make the dough. either only whole wheat flour or add both the flours equally ; depends on your taste & how health concious you are.

Prepare the dough using the above ingredients except the ghee.

Make balls of equal size with this dough.

Roll on to a normal roti.

Spread ghee & dust flour on top

Now fold from all the four sides of the roti until it turns to a square shaped one;just like the picture below:

Now , again flatten it to a square shaped roti .

Heat griddle & cook chappathi on it until crispy. You can brush oil if u wish. Once it is cooked, you can see the layers inside gets separated easily.

Orange Cookies

The very thought of baking cookies makes ma kids happier than anything else. I think most of the kids are the same. This one is so simple and no chance of going wrong anywhere. Any amateurs like me can try this.

Recipe Courtesy: Essentials of Baking

Ingredients:

Butter 4 oz (115g), at room temperature

Sugar 7 oz (200g)

egg yolks 2

Fresh Orange juice 1 tbsp

Grated rind of 1 large orange

Plain Flour 7 oz (200g)

Cornflour 1 tbsp

Salt 1/2 tsp

Baking powder 1 tsp

Method:

With an electric mixer, cream the butter and sugar until light and fluffy. 

1.Add the yolks, orange juice and rind, and continue beating to blend. Set aside.

2.In another bowl, sift together the flour, cornflour, salt and baking powder. Add to the butter mixture and stir until it forms a dough.

3.Wrap the dough in greaseproof paper and refrigerate for 2 hours. 

4.Preheat the oven to 375F/190C/Gas 5. Grease 2 baking sheets.

5.Roll spoonfuls of the dough into balls and place 1-2 in (2.5-5cm)apart on the prepared sheets. 

6.Press down with a fork to flatten. 

 

7.Bake until golden brown, 8-10 minutes. With a metal palette knife transfer to a rack to cool.

Penne in Thousand Island

Penne and crunchy vegetables tossed in a rich creamy dressing.

Recipe Courtesy: Sanjeev Kapoor

Ingredients:


Penne, boiled 1 cup
Thousand Island dressing 1/2 cup
Olive oil 1 tbsp
Green capsicum, seeded,small triangles 1/2 medium
Onion, quartered 1 medium
Carrot, large pieces, blanched 1 medium
Broccoli, separated into small florets, blanched 1/4 small
French beans, large diagonal pieces, blanched 3-4
Cherry tomatoes, halved 10-12
Stuffed olives 4-5

Method:


Apply oil on boiled pasta and place in a large mixing bowl. Add green capsicum, onion, carrot, broccoli, French beans, cherry tomatoes and stuffed olives. Add Thousand Island dressing, toss lightly and serve chilled.




Posting this to Only salad Event by Pratibha & Pari

Vanilla/Chocolate cupcakes

These cupcakes are sweet and buttery & can be used as a basic recipe with any frosting like fresh strawberry frosting, chocolate or vanilla frosting. You can use this recipe to create fun monster cupcakes for Halloween too. I don't remember the source of the recipe as I've been baking this for so long; and was quite a bit over confident while baking too that I didn't check the exact measurement in the recipe & did mistake for vanilla cupcakes. I used more butter that it turned a bit crispy on the top; but it was fine...the inner texture was okay & the taste was awesome. You can try the chocolate cupcakes with the same recipe; just reduce the flour to 1 1/4 cup & add 1/2 cup of cocoa powder.  

Ingredients:

For Vanilla Cupcakes:

Butter 8 tbsp (room temperature) / 113g

1 3/4 cup flour

2 tsp baking powder
1/2 tsp salt
3/4cup sugar
2 large eggs ( room temperature)
1 tsp vanilla
1/2 cup whole milk
 

Method:
Preheat oven at 170 C

Sift together flour, cocoa powder,bking powder, & salt.

With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy ,about 4 minutes. 

Mix in the eggs, one at a time, scraping down sides of bowl as needed, until well blended. 

Mix in vanilla.Add flour mixture in three batches, alternating with milk in two batches, beating until combined after each.

 Divide batter evenly among prepared muffin tins. Bake, rotating tins halfway through, until tops spring back when lightly touched, about 15-20 minutes. Let cool in tins on wire racks.

For chocolate Cupcakes:

Reduce flour by 1/2 cup & add 1/2 cup cocoa powder.

That is; Flour 1 1/4 cup & Cocoa powder 1/2 cup. Rest all ingredients & procedures r the same

Sending this to Bake off Event  & Anyone can cook Event

Mocha Cupcakes

Love cupcakes/muffins in any form; may be becos I luv to bake ma kids' favorites ,like any other MOM. They just drool over it. Won't get much time usually to decorate the topping as they don't leave anything behind for that. They don't need the topping too..they luv to have it hot ..!!

Recipe Courtesy: 'Friday' Weekly


Among the  16 different types of cupcakes/muffins which I know, coffee flavoured ones are ma all time favorites...like cappuccino cup cakes, tiramisu, mocha cup cakes....Now this one is a hot favourite at Kitsch; the richness of mocha is complemented by the creaminess of chocolate topping to give a sinfully delicious treat. This recipe was published in 'Friday' weekly on last friday ;I couldn't resist by the luk of it that i made this the same day.

Ingredients: (Serves 12) 

Unsalted Butter 90gm
Castor Sugar 1/2 cup
Vanilla essence 1/2 tsp
Eggs 2
Self raising flour 1 cup
Cocoa powder 15g
Instant granulated coffee 1 tsp
Hot water 1 tbsp

For the icing:( I took abt 2/3rd of the below ingredients as we don't like too mch topping on the cakes)

Unsalted butter 1 1/2 cups
Icing sugar 1 3/4
Dark chocolate 50 gm

Method

Dissolve instant coffe in 2 tbsp hot water and set aside to cool.

In a mixing bowl cream butter, sugar and vanilla essence and add eggs slowly.

Mix in sifted flour and cocoa powder.

Finally add the dissolved coffee and mix well. Spoon batter evenly into muffin cup lined trays. Try to fill the cups equally so that they are baked evenly-abt 3/4 of the cups.

Bake at 170-180C for 15-18mts.

For the Icing:

Melt chocolate and set aside to cool a little in a bain-marie or microwave(High for 1 min.).
Cream butter and sugar until light and fluffy. Then mix in the melted chocolate.
Spread chocolate icing evenly over cooked cupcakes before serving.


Posting this  to Bookmarked recipes-Every Tuesday Event  & also to Bake-off Event hosted by Versatile Kitchen