Microwave mug cake
Ingredients
Maida – ¼ cup
Icing sugar –
3 tbsp
Baking powder
–¼ tsp
A pinch of salt
Choco chips –
10
Boiled cold milk –
3 tbsp
Odourless cooking oil – 2 tbsp
Vanilla essence – ¼ tsp
Method
Add maida, icing sugar, baking powder and salt. Mix them well with wire whisk or fork.
Next, add milk, oil, vanilla essence, mix them well and pour this mixture in a microwave mug. Sprinkle choco chips to the mixture
Microwave on high power for a minute or two. Insert a toothpick and if it comes out clean it’s done.
Rainbow muffin
Ingredients:
Maida – 1 cup
Icing sugar – ¾ cup
Baking powder – 1 tsp
Baking soda – ¼ tsp
Salt – ¼ tsp
Boiled cold milk – ¾ cup
Odourless cooking oil – ¼
Vanilla essence – 1
tsp
Liquid food colours (blue, pink, yellow and green) - ¼ tsp (each)
Method
Sieve maida, baking powder, baking soda and salt thrice and keep aside.
Next, add milk, vanilla essence and oil in a wide bowl and mix well.
Add the icing sugar and mix well till you can get a creamy consistency.
Now add a tbsp of the flour mixture and mix well. Once mixed add another tbsp of the flour and mix. Do this till all the flour has been used. Now, the muffin batter is ready.
Divide the batter into four bowls in equal measure, add the food colouring to each bowl and mix well with four spoons. Meanwhile, preheat the oven to 200° C. Next, line the muffin tray with muffin paper cups, add one tbsp of each coloured batter one by one (as per your choice) in the muffin tray. Bake them at 180° C for around 22 minutes and serve.
Eggless whole wheat smiley cookie
Ingredients:
Whole wheat flour – 1 cup
Butter – ½ cup
Icing sugar - 1/3 cup
Vanilla essence – 1 tsp
For the smiley:
Icing sugar – 1 cup
Milk – 1 tbsp
Yellow liquid food colour – ¼ tsp
Brown liquid food colour – ¼ tsp
Vanilla essence – ½ tsp
Method
Beat the butter in a wide bowl using an electric or hand beater or wire whisk till it becomes fluffy.
Now, add the icing sugar and vanilla essence, mix them well and beat till it becomes fluffy.
Add the wheat flour and mix. Knead into a pliable and soft ball.
Roll the dough into ½ inch thickness circle (like chapathi ) with a rolling pin. Before rolling, sprinkle the wheat flour over the rolling surface to avoid the flour getting sticky. Now, cut the rolled circle using the two-inch diameter circular shape cutter. Once done, take out the cookies using the flat spatula and keep it on the ungreased baking tray. Leave ½ inch space between the cookies.
Preheat the oven to 200°C and bake the cookies for 10 minutes at 180° C. Allow to cool on a wire rack.
Take a cup of icing sugar in a bowl, add 1 tbsp of milk and vanilla essence. Mix well with whisk till it reaches a pouring consistency. Now, divide the icing mixture into ¾ and ¼ parts. Pour them into two separate bowls. Add yellow colour to the 3/4 quantity bowl. Mix them well and keep it aside. Next, add brown colour to the 1/4 quantity bowl. Mix well and keep aside. Pour these two mixtures into the piping bags or squeeze bottles or thick plastic cover with small hole and close tight.
Using the yellow colour icing, draw the outer circle for the cookies and leave it aside for five minutes. Then, fill the circles with the yellow colour icing. If the icing mixture is too thick, you can add 1 tsp of water. Leave it aside for 10 minutes. Next, you can draw eyes and mouth using the brown colour. After five minutes, your smiley cookies are ready to serve.
Watermelon Shape Cookies
Ingredients:
Maida – 1 ¼ cup
Butter – ½ cup
Sugar – 1/2 cup
Thick curd – 2 tbsp
Vanilla essence – 1 tsp
Salt – ¼ tsp
Liquid food colours (red, green) – ½ tsp each
To Garnish
Black sesame seeds – 2 tbsp
Method
Powder the sugar using a dry mixie jar and keep aside.
Next, add butter in a wide bowl and beat till it becomes fluffy.
Add powdered sugar, salt, vanilla essence and beat it till fluffy. Add curd and mix well.
Add maida and knead till it becomes pliable and soft and divide into two equal parts.
Add red food colour to one part and knead. Now, you have red colour dough. Roll the dough into cylinder shape with two-inch diameter. Cover with plastic wrap and refrigerate.
Divide the remaining dough in two. Take one part and roll into a thin rectangle shape, cover with plastic wrap and refrigerate. Next, add green colour to the remaining half and knead the dough well. Roll it into a thin rectangular shape, wrap with plastic cover and refrigerate. After 15 minutes, take the dough from the refrigerator and keep it on the work surface. Measure the length of the red colour cylinder, cut out the sides of the white-and-green colour rectangles and ensure that it fits the length of the red colour cylinder. Ensure the breadth of the green and white rectangles are slightly more than two inches. Now, place the red cylinder over the white rectangle, roll up carefully and cut the extra white dough. Once again, place this cylinder over the green rectangle. Roll up carefully, cut the extra green dough and cover this dough with plastic wrap and chill it for two hours. After two hours, cut the dough into ½ inch thickness circles and place the circles on an ungreased baking tray. Leave one-inch gap between the cookies.
Preheat the oven 200°C, sprinkle roasted black sesame seeds over the red surface only. Bake the cookies at 175°C for 10-12 minutes. Cut them in two and cool; Your watermelon-shaped cookies are ready to serve.
