Cook N Bake

Maida - 3 cups

Butter - 1 cup

Sugar - 1 cup

Cardamom powder - 1 tsp

Milk - 3 or 4 tbsp or as required

Sift maida.

Powder sugar in a mixi.

Add butter & rub well.

Add sugar & cardamom & mix.

Form into a dough with minimum milk.

Take big portions & roll into chappathis .

Cut into desired shapes with biscuit cutters.

Place them in a baking tray & bake at 375 deg F for 12-15 mts till they become light brown.

Remove & cool.

When they cool, they will become crisp

Store airtight.

Instead of butter, ghee can be used

Dear Ami,
Normally S I type of potato roast is done only on stovetop & not oven - it is specially not worth it, in my opinion.
Anyway try these links:
http://www.cooks.com/rec/doc/0,1850,...237193,00.html
http://www.cooks.com/rec/doc/0,1850,...239192,00.html
You can develop from that.
Regards,
Chithra.

Flaky Patry:

All purpose flour - 2 cups

Salt - a pinch

Butter - 1/3 cup (margarine can be used)

Cold water for mixing

Filling:

Whip 2 tbsp of any fat till light – I find ghee best.

Mix in 2 tbsp cornflour.

Mix thoroughly & keep aside.

Nut filling:

½ cup crushed walnuts mixed with ½ cup sugar

Add ½ tsp cinnamon powder for flavouring.

Sugar syrup mix:

Mix 3 tbsps of sugar with 3 tbsps of water & boil till sticky.

Pastry:

Rub the butter or fat into the flour (don’t knead) till it resembles breadcrumbs.

This step is important in pastries, since it incorporates aiir in the mixture.

Sprinkling little cold water at a time, gather it to form a ball.

Knead slightly & divide into 3 parts.

Roll out 3 thin chappathis.

Divide whipped cream filling into 3 parts.

Now take one chappathi & put 1/3 of the filling on top evenly.

Put another over this & repeat the above procedure for the other 2 also.

Press the 3 layers slightly to make them stick together.

Tuck the sides in & fold the 3 layers into a tight roll.

Cut into 2 to get 2 halves.

Roll each separately on a floured board to fit a rectangular baking dish.

Spread the nut filling evenly on top.

Put the other layer of pastry on top & press it down lightly.

Mark into diamond shapes (cut should reach the bottom of the dish ) & bake at 400 degrees for about 30 – 45 mts or more till light brown.

Remove & pour prepared & cooled sugar syrup all over.

Serve cold or at room temperature.
Note:
I am informed that phylo pastry available in the U S can be used for this sweet. Since we don't get it here, I have always followed this method & successfully too.

Maida - 150 gms ( 1 ½ cups)

Sugar - 85 gms (slightly less than ¾ cup)

Butter - 100gms (2/3 cup)

Milk - ½ cup

White Vinegar - 1 ½ tbsp

Baking Powder - ½ tsp

Soda bicarb: - ½ tsp

Sift flour & rub butter into it till you get breadcrumb consistency.

Do not overmix.

Add baking powder & sugar & mix lightly.

Divide milk into 2 parts.

To one part add vinegar.

Warm the other half & mix sodabicarb.

Mix both the milks & the mixture will start foaming.

Quickly mix this with the dough & transfer to a 7” round, greased & dusted cake tin.

Bake at 190 deg C for 20 mts & then lower the temperature to 150 degrees C for 15 – 20 mts more.

Cool for 10 mts & then remove from the tin.

Flour - 340 gms

Butter - 175 gms

Sugar - 175 gms

Chopped dates & walnut (can use cashewnuts also) - 340 gms

Apple puree - 300 ml

Milk - 2-3 tbsp

Ground cinnamon - 2 tsp

Soda - 1 ½ tsp

Topping:

Chopped dates & nuts - 1 tbsp

Sugar - 2 tsp

Ground cinnamon - ½ tsp

Sieve flour.

Put flour in a bowl & rub in fat till the mixture resembles fine breadcrumbs.

Add sugar, cinnamon powder, dates & nuts.

Make a well in the centre, add apple puree.

Dissolve soda in milk & add to the mixture.

Mix well to a dropping consistency.

Pour into a prepared loaf tin.

Mix the ingredients for topping & sprinkle on top.

Bake at 375 degrees for 1 hour or till done.

First Recipe:

Butter or margarine - 140 gms

Sugar - 50 gms

Egg - 1

Bananas - 3 ( ripe, but not discoloured)

Maida - 250 gms

Baking powder - 2 level tsp

Milk to mix

Grated rind of 1 lemon

Cream butter & sugar, beat in egg & well mashed bananas & lemon rind.

Gradually add sieved flour- baking powder mixture & enough milk to bind.

Put into a well greased & floured loaf tin.

Bake at 375 degrees F for 1 hour.

Dust with icing sugar.

For a special occasion:

Cover with cream & sliced bananas just before serving.

The loaf could be split through the centre & filled with mashed banana & cream.

Second Recipe:

Atta (wheat flour) - ¾ cup

Maida - ¾ cup

Oil - ½ cup

Brown sugar - ¾ cup ( or use ordinary sugar)

Large eggs - 3

Bananas - 2 (mashed well)

Baking powder - 2 tsp

Soda bicarb - ¼ tsp

Vanilla essence - 1 tsp

Nutmeg powder & Cinnamon Powder - ½ tsp each (optioonal)

Chopped walnuts or cashews - 2 tbsp

Sieve all dry ingredients.

To mashed bananas add oil & powdered sugar.

Beat till smooth.

Add essence & mix.

Beat eggs in a clean, dry bowl till fluffy.

Add half of the dry ingredients & half of beaten eggs to banana mixture.

Mix well & finish adding the other half.

Add nuts.

Bake in a greased 7” round cake tin at 180 deg C (350 deg F) for 45 mts or till done.

Maida - 1 cup

Fine rice flour - 2 tbsp

Butter - ¾ cup

Powdered sugar - 3 tbsp

Vanilla essence - 1 tsp

Chocolate chips ( available as such ) - ½ cup – (50 gms)

Sieve both flours together.

Cream butter, sugar & essence till light & fluffy.

Add flours & mix well to form a soft dough.

Add the chocolate chips.

Make 24 portions & flatten each ball using your palms.

Place on a baking tray & bake at 160 degrees C ( 320 degrees F) for 20 – 25 mts or till golden brown.

Cool & store airtight.

If chocolate chips are not available ½ cup ( 60 gms) dark chocolate can be chopped & used.

The photo is attached below.

Maida - 175 gms

Fine rice flour - 35 gms

Caster sugar - 70 gms

Butter - 140 gms

Extra powdered sugar to dredge

Line a baking tin with greased paper.

Sieve maida into a bowl, add rice flour & sugar & knead the butter into the dry ingredients, using the hand.

When the mixture binds together, pack it into the prepared tin & prick a design on the cake, using a fork.

Bake in a slow oven 325 deg F, for 1 – 1 ¼ hrs, until lightly browned & firm

Remove from oven & dredge with caster sugar.

When warm, mark into wedges & on cooling, cut.

The photo is given below.

Maida - 1 ½ cups

Baking powder - 2 tsp

Mixed spice - 2 tsp

Salt - ¼ tsp

Butter - 100 gms

Soft brown sugar - 1 cup

Tutti frutti - 2 cups

Cold tea - 1 ½ cups (or less to get a dropping consistency)

Any marmalade or jam - 2 tbsp

Sift maida, baking powder, salt & mixed spice.

Add butter, sugar & tutti frutti.

Mix well.

Make a depression in the centre & add jam & tea.

Stir the mixture well for 10 mts.

Empty into a greased baking tin.

Bake at 350 deg F for 1 hr or more till done.

Maida - 1 cup

Refined oil - 2 ½ tbsp

Butter - ¼ cup + ¼ cup

Bread - 6 slices

Powdered sugar - ½ cup

Cinnamon powder - ½ tsp

Apple - 2 cups ( peel, core & chop 3 medium apples)

Walnuts - 2 tbsp

Lime juice - 1 tbsp

Raisins - 2 tbsp

Dough:

To maida add refined oil & warm water to make a soft & smooth dough.

Transfer to a bowl & keep covered for 1 hr.

Filling:

Keep the chopped apple tossed in lime juice.

Break bread to tiny crumbs.

Melt ¼ cup butter, addbread crumbs & fry till brown.

Place a sheet of plastic & sprinkle maida.

Take the dough & roll very thinly on it sprinkling maida.

Melt the other ¼ cup butter & brush generously over the dough.

Leaving thin margin alround, sprinkle breadcrumbs.

Over this scatter apple pieces.

Sprinkle cinnamon powder.

Over it sprinkle powdered sugar.

Then sprinkle Walnuts & raisins.

Roll carefully, easing away the paper.

Slide on to a greased baking tray..

Brush with butter at 220 deg C for 10 mts & 170 deg C for 10-15 mts, till crisp & brown.

Sprinkle extra powdered sugar & serve warm with icecream.

You can also serve it with cold custard or sweetened cream.