Sadiyah Roomi
Recipe Blog

Customized Decorative Cookies, best for celebrations

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Hello guys,

Welcome back to my recipe blog, Today I’m sharing this lovely and scrumptious selection of cookies recipe which is the best for customized cookie boxes for any celebration or bake sale or to simply have a round for your home.

In this recipe, I’m going to show you how to make one simple basic dough and then transform it into a unique style and unique flavours.

This is the way how we work in professional kitchens, creating a variety of cookies in different styles and flavours with a simple basic dough.

So let’s get started.

Ingredients

  1. Butter – 150g
  2. Icing sugar – 100g
  3. Egg yolk – 1
  4. Milk powder – 12g
  5. Vanilla essence – 1 tsp
  6. Almond essence
  7. Flour – 200g
  8. Coco powder – 2 tsp
  9. Almonds – (chopped) 1 tbsp
  10. Walnuts – (chopped)  1 tbsp
  11. Pistachio (chopped)
  12. Cumin seeds – 1 tsp
  13. Grated coconut – 1 tbsp
  14. Chocolate chips – 1 tbsp
  15. Green colour –  2 drops or as required
  16. Red food colour – 2 drops or as required
  17. Melted chocolate and sprinkles for decoration

Instruction

  • In a bowl, add sieved all-purpose flour, salt, and milk powder well & set aside
  • Take another bowl, add butter and icing sugar, and beat well until light fluffy for around 4-5 minutes approximately.
  • Add egg yolk with vanilla essence and beat again until well combined.
  • Now add all dry ingredients & mix well with the help of a spatula or mix with your hand until you get a crumbly dough.
  • Divide the batter equally into 3 bowls.
  •  For chocolate dough, add cocoa powder, and coffee powder & mix until well combined, transfer the batter to a piping bag, you can use the star nozzle here and pipe on a baking tray to make biscuits. Fill the centre with melted chocolate.
  • Transfer plain biscuit dough to a piping bag and drop it on a baking tray to make a biscuit shape. Fill the centre with cherry jam.
  • Take 1 tbsp of plain biscuit dough, cut in a square shape, give egg wash and coat with almonds Or coat with desiccated coconut Or you can add pistachios in the dough mixture with a few drops of green colour and mix well
  • In a small ball, add 4 tbsp. chocolate biscuit dough, add chocolate chips and mix well.
  • Take 2 tbsp of the plain dough mixture, add a few 2 drops of red food colour, mix well and cut with a cookie cutter, you can give it any shape you like.

Baking:

  • Bake in preheated oven at 170 C for 15 minutes (both grill on).
  • Take out the tray and let the cookies cool completely for around 15 mins before removing them from the tray.
  • Store in an air-tight container

Baking without Oven:

  • In pot, add 1 pack of salt, place steamer stand/wire rack (minimum 2“high) and preheat on a medium flame for 10-15 minutes.
  • Place prepared biscuits tray, cover and bake in a pot on a medium flame for 15-20 minutes.

Decorate the cookies with melted chocolates and sprinkles or the way you like. Share a snap of your customized decorative cookies with me. I would love to see your creative ideas.

Happy Baking!

 

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Recipe Blog

Punjabi Chicken Karhai ( quick recipe)

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Ingredients

1 Kg chicken to 7 tomatoes-chopped

3 – 4 whole German green chillies- diamond cut

1/2 tsp crushed black peppercorn
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp salt OR according to taste.
1/2 tsp garam masala powder
1/2 cup oil OR as required
1 tbsp garlic paste
1 tbsp ginger paste
1 medium size ginger piece
1 small ginger piece julienne cut for garnishing
1 tbsp cumin seeds – crushed
2 tbsp butter
1 tbsp Cilantro leaves (optional)
2 tbsp Fenugreek leaves (leveled)

Instruction

  1. Crush a medium-sized piece of ginger with cumin seeds.
  2. Heat 1/2 cup oil, introduce german green chillies and above-mentioned ginger and cumin, and fry on medium heat only for a min, Add in sliced green chillies.
  3. Then remove the chilly pieces and add the chicken and Ginger garlic paste, cover the lid and fry for 2 mins
  4. Now Add tomatoes, red chilli powder, black peppercorn (crushed), turmeric powder and salt. Cover the lid and cook til the chicken gets tender.
  5. Now add fenugreek leaves, and fry till oil separates.
  6. Add butter on top.
  7. Now add some water if you want little gravy.
  8.  Cover and let it simmer for 2 minutes then garnish with all spice powder, fried green chillies, ginger ( julienne) and coriander leaves.
  9. Serve hot with Naan or Kulcha

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Recipe Blog

Crispy Delicious Dry Chilli Beef

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Crispy, Delicious Dry Chilli Beef

Hi,

I'm Sadiyah, welcome back to my recipe blog. Here you are going to get some scrumptious family-friendly recipes.

Crispy dry chilli beef is my favourite Chinese dish that is easy to make.Thin and crispy just like you get at the restaurant. I love to have those crispy craggly edges with a nice piece of beef steak sliced, all covered in a scrumptious sweet chili sauce and we're going to get that crisp without deep frying the meat.

  • 360 g Sirloin steal (approx 3 thin steak)
  • 1 med egg (approx 50grams)
  • 4-5 tbsp cornflourur
  • 1/4 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 4 tbsp sesame oil
  • 1 med onion (thinly sliced)
  • 1 red chilli
  • 1 tsp ginger (chopped)
  • 3-4  garlic (chopped)
  • 2 tbsp Vinegar
  • 3 tbsp dark soy
  • 2 tbsp tomato puree
  • 5-6 tbsp caster sugar
  • 3 tbsp Tomato Ketchup
  • 2 tbsp chilli sauce (I use sweet one (Thai – Style))

  1. Place the beef strips in a bowl and introduce the egg. Mix to coat the strips in the egg.

  2. Add the corn flour, each salt and pepper and white pepper.

  3. Mix all together to coat the strips. It will be a sticky mixture.

  4. Heat the oil in a skillet or wok over a high flame until very hot.

  5. You might need to work in two batches, so when the oil is hot, add in half of the meat strips, a strip at a time – and fry thoroughly.

  6. Fry on high flame until golden brown and crispy. Don’t stir he meat so often as this reduces the quantity of crispiness you want. Fry the meat for around 5 or 6 minutes to crisp up.

  7. Using a spider strainer or any straining spoon, remove the meat from the frying pan and place onto a paper towel to soak the extra oil.

  8. Repeat the same procedure with the next batch.

  9. In the same pan, add another 1/2 tbsp oil then add the sliced onion on medium flame and cook for 2 minutes until slightly softened.

  1. Add in the finely chopped chilli, 1 tsp chopped ginger and three chopped cloves of garlic and cook for 30 seconds.

  2. Now add in the vinegar, soy sauce, tomato puree, sugar, tomato ketchup and sweet chilli sauce to the pan.

  3. Turn up the heat and boil for a couple of minutes to reduce the sauce.

  4. Add the beef back in, and stir for 1-2 minutes to smother the beef in sauces.

  5. Serve with steamed rice, garlic rice or noodles.

  • Note:
    Slicing the steak
    It’s easier to cut the meat into any shape if you place it in the freezer for 30 minutes or li’l more. For thinly cut the steak into strips try this tip to firm it up a little.
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