English 63
Cooking Smar
t
Food
Serving size
Ingredients
18
Coconut Toffee
300-350 g
Condensed Milk - 200 g, Fresh grated coconut - 1
cup, Chopped walnut - 100 g, Ghee - 2 tbsp.
In microwave safe glass bowl, mix the condensed milk, coconut
and cook. When beep, add ghee and press start. After cooking,
add the chopped walnuts & mix well. Spread the mixture on a well
greased tin. Press & level by pressing with a wet cloth. After 5
minutes. mark into small pieces. Remove when cold.
19
Cumin Biscuits
200 g
Refined flour - 120 g, Powder sugar - 1 tbsp.,
Butter - 50 g, Cumin & ajwain powder - 1 tsp.
each, Soda bi carb - 1 pinch, Baking powder - ¼
tsp., Water as required.
Preheat at 180°C with convection mode. Sieve refined flour,
baking powder & soda bi carb in a bowl, add powder sugar &
butter & beep well. Add refined flour, cumin & ajwain powder &
little water, make a soft dough. Roll a thick roti & cut cookies with
the cutter. Prick with a fork. Arrange in a metal tray on low rack.
After preheating, select menu and cook.
20
Date & Walnut
Cake
450-500 g
Refined flour - 115 g, Margarine - 90 g, Egg -
2 ea, Powder Sugar - 115 g, Baking Powder - ½
tsp., Soda Bicarb - ¼ tsp., Seedless Date – 100 g,
Walnut - 50 g, Milk as required, Vanilla essence -
½ tsp.
Preheat at 180°C with convection mode. Grease and dust 8” cake
tin, Sieve flour with baking powder & soda
bicarb. Cream butter & sugar until light & fluffy. Add egg & beat
in well. Add essence. Fold in the flour alternating with chopped
dates & walnut. Adjust consistency with milk. Put it in greased &
lined cake tin. Put it into low rack. After preheating, select menu
and cook.
MC35J8055QT_TL_DE68-04336J-00_EN.indd 63
2015-01-09 12:22:04