salt biscuits

Today’s Recipe – Salt Biscuits

salt biscuits
Refined Flour 250 gms
Baking powder ½ tsp
Margarine 130 gms
Salt 5 gms
Sugar 20 gms
Compressed yeast 5 gms
Essence optional
Lukewarm water 100 ml


  1. Add yeast in 100 ml of lukewarm water and keep aside for 10 minutes.
  2. Add sugar and salt in yeast mixture and stir well.
  3. Sieve flour and baking powder together.
  4. Cream fat till light and add the yeast mixture gradually creaming well all the time.
  5. Mix in flour and knead into soft dough.
  6. Cut into even portions, the size of walnut and place on the greased baking tray, press and prick the portions.
  7. Bake at 300° f for about 25 minutes till golden brown.

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Sponge cake

Today’s Recipe – Sponge Cake

Sponge cake
Flour 115 gms
Powder sugar 115 gms     
Baking soda ¼ tsp
Baking      powder 1/8 tsp
Curd 150 ml
Refined oil 75 ml
Vanilla essence few drops


  1. Sieve flour, baking powder and baking soda together.
  2. Mix it with powder sugar and salt.
  3. Add curd, oil & Vanilla essence
  4. Mix it till it retains a smooth texture.
  5. Fill it in a cake tray (which is greased) and bake it at 160°C till done (for about 15-20 minutes)
  6. Served with tea or coffee.

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coffee mousse

Today’s Recipe – Coffee mousse

coffee mousse
1 Milk 200 Ml
2 Sugar 60 Gms
3 Eggs 2 Nos
4 Coffee powder 1 Tsp
5 Whipped Cream As Required
6 Gelatin 10-15 gms


  1. Bring the milk to boil, separate egg yolk and egg white.
  2. Cream the sugar and egg yolk for half a minute.
  3. Add the milk to this and stir well.
  4. Cook on a very slow flame. (Check consistency on the back of a wooden spoon).
  5. Soak gelatin in cold water, add this and coffee powder to the custard and dissolve it thoroughly.
  6. Strain the custard and Refrigerate it.
  7. When it is in the process of forming a gel like consistency, mix it again.
  8. Whisk egg whites till stiff and fold into the custard.
  9. Pour the pudding into a jelly mould and add the whipped cream on the top, set in the refrigerator till firm.
  10. De-mould when set.

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