| Sweets & Snacks |
| Rose Cookies Ingredients 1/2 Kg Maida; Eggs 6; Sugar to taste; 1/2 a coconut for milk; A pinch of salt to counter act the Sugar; Oil for Deep frying; Cake Seeds 1 Tbsp Preparation Scrape the coconut & extract the milk, beat the eggs well - keep aside. Take the Maida sieve it place in a bowl add the eggs, sugar, salt cake seeds & keep mixing using the coconut milk little @ a time to make a fine smooth batter like for Dosas' - keep aside. To make the Rose Cookies: Take a wok (Kadai) pour the oil kept for deep frying place on heat, now place the mould into the oil & keep it immersed when the mould is very hot, remove from the oil & lightly dip half way only into the batter - & put it back into the oil - wait for a second & start shaking the mould, once the Cookie leaves the Mould - place the mould back into the hot oil till you fry the cookie on both sides till golden brown remove & drain then let it cool, place in air tight containers & keep use whenever needed. Continue making the cookies with the remaining batter. |
| Dark Chocolate Cake Ingredients 1 Cup Maida ( Flour) ; Eggs 4; 1 1/4 cup Powdered Sugar; 1/2 cup Cocoa Powder; 3/4 cup Oil 1 3/4 tsp Baking Powder; 1/4 tsp Soda - bicarb; 1 tsp Vanilla essence Cake Seeds 1 Tbsp Preparation 1. Beat eggs and powdered sugar with an electric egg beater till 4 times in volume and frothy. 2. Sift maida, baking powder, cocoa powder and soda- bicarb. Keep aside. 3.Add oil gradually to the frothy egg mixture an d keep beating slowly. Add essence. Mix. 4.Using a wooden spoon, with an upward and downward motion, fold in maida gradually, a little at a time. Do not over mix. Fold gently. 5. Transfer to a greased round tin and bake at180 C for 30-35 minutes. 6.Test the cake by inserting a clean knife in the centre of the cake. If the knife comes out clean, the cake is ready. Remove from the oven. 7. Remove cake from the tin after 5 minutes. TASTES GOOD PLAIN OR WITH ICING. A PERFECT BASE FOR ANY DESSERT. By Amudha Rayen |
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