1 cup brown granulated sugar ( You can use white granulated sugar if you don't have it )
In a mixing bowl, add butter and brown sugar and combine it.
Add milk and vanilla extract and again whisk vigorously to whip it up. This will fluff the mixture.
In the fluff mixture sift all the plain flour, baking powder, baking soda and salt.
Using rubber spatula, stir the dry mixture into fluff mixture until just combined.(Feel free to add more plain flour to this if the mixture is sloppy)
Note - Do not over mix it.
Then fold in chocolate chips.
Cover bowl with cling film and let rest in the fridge for at least 45 minutes to 1 hour.(you can skip this step if you want)
Put baking paper on an oven tray. Take a small dollop of cookie batter and shape them. Make sure not to put them to close neither they will merge.
Bake them for about 10 - 11 minutes or until golden brown.
Let cookies cool completely on sheet.
Any toppings of your choice e.g. Ice-cream , Whipped Cream, Sprinkles etc
2. Use 1/2 tablespoon of milk and pour it on top of 1 cookie
3. Repeat this with the other cookie
Loaded Nacho Fries - Falguni Sheth
Serving: 5
Ingredients:
Fries:
o Sweet Potato - 3 medium
o Potato - 2 medium
o Butternut squash - ¼
o Raw Banana/Matoki - 2 Pcs
o Salt, Black pepper, Herbs (Parsley Basil, Mint), Olive Oil
Beans:
o Beans (Red Kidney Beans/ Black Beans/ Mixed Beans/ Rose Coco Beans) - 1 cup soaked overnight and boiled. If using tinned beans - 2 tins
o Ghee, Asafoetida, salt to taste, turmeric, red chilli powder, coriander powder, taco seasoning, 1 spoon sugar
Guacamole:
o Ripened Avacado - 1 big or 2 medium
o 1 or 2 cloves of garlic
o ½ lemon
o Salt, red chilli flakes and herbs (Parsley, Mint, Basil)
Salad:
o Mixed leaves, lettuce, mixed peppers (all finely chopped)
o Sweet corn
o seasoning
Grated cheese & sour cream (1 full) pot
Method:
Fries:
o Peel and cut butternut squash, sweet potatoes and raw banana in chip shape. Cut the potatoes with skin in chip shape
o Mix all the chips, add olive oil, salt, black pepper and herbs and mix well in the oven tray
o Keep all the chips as thin as possible for quick baking
o Place the chips in oven for 20-25 mins
o Check when you take them out to see if they are cooked properly. If needed allow more time for baking.
Beans:
o Add ghee in a hot pan and then asafoetida.
o Add chopped onions and slight salt and cook them till golden brown
o Add tomatoes and let it cook with some water
o Add boiled beans , and all the spices and allow 5 mins of cooking until everything has mixed well
Guacamole:
o Peel the skin and stone out the avocado in a bowl
o Add garlic, herbs, salt and squeeze lemon
o Blend all ingredients and mix well
Salad:
o Finely chop salad and pepper and mix with sweet corn and add some seasoning
o Sprinkle finely chopped spring onion
Steps for completion:
1. When the vegetables are baked, take them out of the oven when hot. You will have a thick layer of baked veggies
2. Layer with vegetables in oven tray with beans
3. Sprinkle some cheese
4. Spread out guacamole on top
5. Thick layer of salad on top and sprinkle spring onions
6. Final layer - spread full pot of sour cream
7. Relish by scooping out all layers together
Mango Cream - Yashvi Mehta
Servings: 3
Ingredients:
For Whipped Cream - 1 cup Whipping cream, 2 tbsp. powdered sugar & Vanilla essence
For Mango puree - 2 Mangoes chopped, 2/3 tbsp.water & 2 tbsp. sugar
- 2 /3 chopped Mangoes
- Vanilla Ice Cream
Method:
1. Take whipping cream in a dip bowl & whip it until it thickens. Then add powdered sugar & Vanilla essence & mix well.
2. Mix all the ingredients for Mango puree & blend it in to a smooth puree.
3. Cut 2 / 3 Mangoes in small dices.
4. Keep all the ingredients in the fridge & chill them.
5. Now to assemble it in layers, take a serving cup & layer it first with some Mango puree then top it with some whipped cream. Now add some diced Mangoes then couple of scoops of Vanilla ice cream. Repeat the layers of Mango puree & whipped cream then top it with lots of diced Mangoes.
Strawberry Cheesecake - Jyotsna Patel
Ingredients:
400g digestive biscuits (1 pack)
2 packs Philadelphia cream cheese (180g each)
1 pack strawberries (approx 10-12) plus extra for decoration
4 tbsp melted butter
7 tbsp white/icing sugar
Method:
1. Crush all the digestive biscuits into small crumbs.
2. Add the melted butter evenly.
3. Pat down into cake tin to make the base. Make sure it is flat and even. Leave to set in the fridge for 2-3 hours.
4. Blend the cream cheese with 4tbsp sugar to a thick consistency. Spread this over the base. Leave to set for 1 hour.
5. Blend the strawberries with 3 tbsp sugar to a purée. Pour on top and ensure it covers all of the cream cheese. Leave to set for 1-2 hours and place extra sliced strawberries at time of serving for decoration.
