Thursday, 7 May 2015

CHECKERBOARD COOKIES

CHECKERBOARD COOKIES
 
 
 
 
INGREDIENTS
 
FOR VANILLA DOUGH
  • All purpose flour (maida) - 3/4 cup
  • Powdered sugar - 4 tablespoon
  • Butter - 4 tablespoon
  • Vanilla extract - 1 teaspoon
  • Baking powder - a pinch
  • Salt - a pinch
FOR CHOCOLATE DOUGH
  • All purpose flour (maida) - 3/4 cup
  • Powdered sugar - 5 tablespoon
  • Butter - 4 tablespoon
  • Cocoa powder - 1 tablespoon
  • Baking powder - a pinch
  • Salt - a pinch
 
METHOD
  • First make vanilla dough. Mix all purpose flour, baking powder & salt & keep aside.
  • Next, cream butter & sugar together & add vanilla extract to it.
 
  • Now mix flour mixture together with butter & sugar till a bread crumbs sort of mixture is formed.
 
 
  • Now knead dough by adding a little quantity of milk to it.
 
 
  • Keep it aside.
  • Now, make chocolate dough. Mix cocoa powder, all purpose flour, baking powder & salt & keep aside.
  • Cream butter & sugar together & add it to the flour mixture till a bread crumbs sort of mixture is formed.
 
 
  • Add a little quantity of milk & knead it into a soft dough.
  • Now flatten both the dough separately into a round thick slab.

 

 
  • Next, wrap them in a cling wrap & refrigerate it for around 1-2 hours.
  • After 1-2 hours, take them out & slice into thick long strips.


 
  • Now, in order to make the checkerboard pattern.
  • Place two chocolate strips & one vanilla strip alternatively for the bottom layer.
  • Now, for the middle layer, place vanilla strip on top of chocolate layer & chocolate layer on top of vanilla layer.
  • Similarly, place strips for the topmost layer.

  • Once this is done, press the layers together to form the checkerboard pattern.
  • Now slice it into square checkerboard cookies using a sharp knife.

  • Assemble the left over dough & make any pattern of your choice using the leftover dough.
  • I made round cookies using the same.



  • Grease a cookie sheet with a little oil.
  • Place the cookies on the cookie sheet & they are ready to be baked.
  • Leave enough space between the cookies to allow them to rise perfectly.
  • Preheat oven at 180 degrees Celsius for around 5 minutes.
  • Bake it for around 13-15 minutes at 180 degrees Celsius or till they are well baked.
  • Timings may vary according to your oven so keep a check when you bake the cookies.
  • Take them out of the oven.
  • Checkerboard cookies are ready to serve.





MACARONI PASTA (SOUTH INDIAN STYLE)

MACARONI PASTA (SOUTH INDIAN STYLE)
 
 
 
 
 
 
INGREDIENTS
  • Macaroni - 1 cup
  • Tomatoes (puree form) - 3 medium sized
  • Mustard seeds - 1/2 teaspoon
  • Dry whole red chillies - 2
  • Salt - 3/4 teaspoon (adjust according to taste)
  • Turmeric powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Tomato ketchup - 2 tablespoons
  • Vinegar (optional) - 1 teaspoon
  • Oil - 2 tablespoons
  • Water - 1/2 cup
 
METHOD
  • Boil macaroni pasta as per the instructions given on the packet.
  • Once ready, keep it aside.
  • Heat oil in a pan.
  • Add mustard seeds & whole dry red chillies & allow them to crackle.
 
  • As they crackle, add tomato puree to it.
  • Add turmeric powder, red chilli powder, salt & garam masala powder & mix well.
  • Allow them to get cooked well till the mixture leaves oil.
  • Next, add tomato ketchup & vinegar & mix well.
  • Add water to this mixture & bring it to a boil till a nice thick gravy is formed.
  • Add the boiled macaroni to this nice gravy formed & allow it to get cooked for around 5 minutes.
 
 
 
  • Once when well cooked turn off the flame.
  • Macaroni pasta is ready to serve.

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