Teddy Bear Cake

1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150 grams) granulated white sugar
13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature

3 large eggs, room temperature

3 tablespoons milk, room temperature

method..

Preheat oven to 350 degrees F (177 degrees C) ...
In a medium bowl, whisk together the eggs, milk, and vanilla extract.
In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure. 

 Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces. Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking.......To bake, position teddy bear mold bottom side up in stand. Clip mold halves together.Pour 1 cup of cake batter into mold and position on cookie sheet in oven to catch any overflow. Bake 20-25 minutes or until toothpick inserted in center comes out clean. 

Remove from oven and cool on wire rack for 10 minutes. Remove clips and gently lift off top half of mold. Let cool 5 minutes and remove back half. Place cake back into top half of mold to cool completely

Make 2 cups buttercream icing: 

Ingredients

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 
   clear vanilla extract 1tspAdd to shopping list clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk (use only if it needed)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Decorate in Order

instructions.

Tint 1 ¼ cups brown
Tint 1/4 cup light brown
Tint 1/4 cup black
Reserve 1/4 cup white

Use tip 7 and light brown icing to pipe-in bottom of paws, inside ears and muzzle (smooth with finger dipped in cornstarch).

Use tip 2 and white icing tip pipe whites of eyes.

Use tip 4 and black icing to pipe in nose and pupils (smooth finger dipped in cornstarch).

Use tip 2 and brown icing to outline mouth.

Use tip 2 and brown icing to pipe paw pads.

Use tip 16 and brown icing top cover bear with stars.
now let see ur teddybear cake is ready :

Kashmiri Murgh Biriyani

Kashmiri Murgh Biryani

recipe courtesy Rajula

Ingredients:

For Rice:
Biryani rice-3 medium sized glass
gara m masala - 2 tsp
salt to taste

For Chicken Marination
Chicken - 1 kg(cut into medium pieces)
Chilli pwd- 2tbsp
Coriander pwd -2 tbsp
Garlic/Ginger paste -3tsp
green chilli paste - 1 tsp
Turmeric pwd - 1/2tsp
Jeera pwd - 1/2tsp
Garam masala pwd - 1tsp
Salt
red colour if you like
Oil - for frying


For Kashmiri Murgh Masala:

Onion - 5 sliced
Tomato - 2 sliced
Ginger & garlic paste - 2tsp
Kashmiri chilli pwd - 2 tbsp
Coriander pwd - 1tbsp
Garam masala pwd - 1tsp
Jeera pwd - 1/2 tsp
curd - 1/2 cup
Cashewnuts - 10 (soaked in water)&make it as paste.
Salt - to taste
coriander leaves and mint leaves

ghee for the biriyani finally .........

Method :
Marinate chicken in the mentioned masala for atleast 1hr.Heat oil in a pan & fry the marinated chicken pieces till golden brown on both sides.
Keep it aside.

Use the remaining oil for the masala
Add onion&ginger/garlic paste saute until golden brown.

Add tomatoes,salt & all masalas powder.
cook Tomato till it is nicely cooked.

Add fried chicken pieces, curd & cahewnuts paste.
cook untill the fried chicken pieces are coated with the masalas. add mint leaves and coriander leave

Keep it aside.

Meaniwhile dont forget to make Biryani rice
for this boil water in another vessel,add enough salt, and garam masala.cook rice until it is done &drain.kept it aside.

Take another vessel first add half of the prepared kashmiri chicken masala and second make a rice layer.
repeat layers. Finally rice should be on top

Garnish with coriander leaves, drizzle heated ghee.
close the lid & let it in dum for 10 mins on low flame.

Before serving biryani mix well.

Mutton Masala Vada

Mutton Masala Vada

Ingredients for Dough

Maida/All purpose flour – 2 1/2cups
Yeast 1/2 tsp full [heaped]
Milk powder 1tbs
Ghee 1 tbs
Sugar – 1 tbs
Egg 1
Soda bi-carb –1/2 tsp
Salt to taste
Oil – for deep frying
water as needed
Method:
1- Sieve the all purpose flour and make a well in the centre. Add the all above ingredients & Mix well to form a smooth dough(if required add some milk to make a pliable dough).

2- . Keep aside for 5-6 hours or overnight...
.
3- Make lemon sized ball out of it &Roll out the dough into slightly thick ,,place the stuffings [above it spread cheese,,its optional]Cover it like the instructions given in the pic...[use bottle top for making hole $ lift one side of the rolled dough &take pleats as in a saree..or u can fold the normal way.],,keep the vada 10 minutes for more raising,,,Now carefully take out &deep fry in the oil.. when it get golden brown place them on a paper towel &let them drain out the excess oil,,,,
*** Must stick all the part firmly with ur finger,,,,

Mutton masala preparation

Ingredients:
Mutton - 500 g
Onion - 4 medium sliced
Green chilly 4 make paste
Ginger - garlic paste - 2 tbsp
Coconut milk 1 cup
Curry leaves - 1 twig
Pepper Powder 1 tsp
Turmeric powder - 1/3 tsp
Garam masala powder - 1/2 tsp
Capsicum chopped 1/3 cup
Salt - as required
Oil - 4 tbsp
Cinnamon stick 1
Cheese for sprinkle [optional]
Preparation:
1.Wash the mutton well and drain.Using a pressure cooker,cook meat by adding coconut ,salt, pepper powder and turmeric powder .(May b upto 7 whistles on medium flame and wait till pressure releases) open &saute till all the liquid is absorbed,,now deboned the mutton &chop into small pieces,,,keep it aside
In a non stick pan,heat oil and add cinnamen stick then sliced onion and saute till translucent and lightly brown in colour.do not cover with lid while sauting,,make a medium flame always,,
Add the ginger - garlic paste,green chilly,curry leaves and salt and saute for few more minutes and now ,add shredded mutton to the prepared masala and cook for another 5 minutes for the flavours to infuse..Add the chopped corriander leaves ,sprinkle garam masala powder all over it,,mix and switch off. now ur mutton masala filling is readyy,,,,,,,,,

Ash Gourd Yogurt Curry

Ingredients:

Ash Gourd..kumbalanga..250 gm
Turmeric powder ¼ Tsp
Salt as req
Red chilli powder ½ Tsp
Water ½ Cup 
Curd ¾ Cup

For grinding:
Coconut (Grated) ½ Cup 
Cumin seeds ½ Tsp
Green chilli 2 nos

For tempering:
Coconut Oil 1 Tbsp
Mustard seeds 1/3 Tsp
Curry leaves A stem
Dried red chilli 2 

Cook the chopped Ash gourd with a cup water, turmeric ,red chilli& salt to taste, till it is tender.
Grind grated coconut Along with the grinding ingredients...
Add the coconut paste to the ash gourd and cook on low heat. . When it starts frothing switch off heat. Let it sit for about 5 minutes, add curd and mix well. Don’t add curd to very hot curry as this will cause the curd to curdle.
Heat the pan (with oil ) again. Splutter mustard seeds, fry the remaining chillis and curry leaves and pour into the curry.

M& M Cookies

1 cup (2 sticks) butter
2/3 cup brown sugar
2/3 cup sugar
1 egg
1 ½ teaspoon vanilla extract
2 cup flour
1 ¼ teaspoon baking soda
1 teaspoon salt
1 ¾ cups M&M’S Milk Chocolate Candies

here's how

Preheat oven to 350°F degrees.
In a large bowl, cream butter and both sugars until well blended. Add the egg and vanilla extract and mix to combine.
In a separate bowl, sift the flour, baking soda and salt together. Slowly add these ingredients into the butter mixture and stir until combined.Fold in the M&M’s and chill the dough for 1 hour, or overnight.
Drop dough by rounded tablespoons onto a lightly greased tray, about 2 inches apart.
Bake for 8- 10 minutes for chewy cookies or 12-14 for crispy cookies. Enjoy!

Raisin Cookies

Raisin Cookies

2 cups (260 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, at room temperature

1 cup (205 grams) firmly packed light brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

3-4 tablespoons milk

1 cup (125 grams) dark raisins

Raisin Cookies: Preheat oven to 375 degrees F (190 degrees C). Butter or line two baking sheets with parchment paper.

In a separate bowl, whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the sugar and beat until soft and fluffy (about 2 minutes). Beat in egg and vanilla extract. Scrape down the sides of the bowl as needed. Add the flour mixture to the batter and beat until incorporated. Add enough milk to make a soft batter. Then add the raisins and beat until combined.

For each cookie, drop about one tablespoon of batter onto the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart. Bake the cookies for about 12 - 14 minutes, or until the tops of the cookies are still soft with just a touch of color, yet the edges are golden brown. Remove from oven and transfer the cookies to a wire rack to cool.
 Courtesy ... joy of baking...