Rotini Pasta With Squash And Shrimp

Ingredients:

Whole wheat rotini pasta - 1 1/2 cup

White Onion - 1 sliced

Garlic - 2 cloves chopped

Pepper - 1 tsp

Oil - 1 1/2 tbsp

Water - 4 to 5 cups

Shrimp - 10 cleaned and washed

Dry rosemary(herbs) - 1 tsp

Fresh Italian parsely - 2 tbsp

Parmesan reggiano cheese - 1/4cup grated

Butternut squash pasta sauce - 1/2 bottle

Milk - 1/2 cup

Salt to taste

Method:

1. Heat a large pot of water,let it boil. While its boiling add 1 1/2 tbsp of salt and pasta,cook for 8 to 10 minutes (or) according to the package instructions.

2. After that,store little pasta water and keep it side,and now drain remaining pasta water.

3. Take a pan add little oil in medium heat.Meanwhile season the shrimp with salt and pepper.

4. When oil is heated,add the shrimp and cook for 3 to 4 minutes on each side,and then remove and keep it separate.

5. In the same pan add little more oil,then add sliced onion and chopped garlic.Saute it for few minutes till onion becomes light brown.

6. Then add butternut squash sauce and stir it well,then add milk and mix it.Then add little salt and dry rosemary mix it well.

7. If the sauce is thick add little pasta water to make it thinner.

8. Then add the cooked pasta,mix it well so that everything is well coated.Then add shrimp and mix it.

9. Finally add the parmesan reggiano cheese and fresh italian parsely mix it well.

10. While serving, keep pasta and shrimp in the platter then sprinkle little italian parsely and cheese.

Chocolate And Peanut Butter Cupcake

Ingredients:

All Purpose Flour(maida) - 1 3/4 cup

Unsalted butter - 1 1/2 stick

Sugar - 1 1/2 cup

Eggs - 2

Vanilla extract - 2tsp

Buttermilk - 1 cup

Sour cream - 1/2 cup

Espresso(coffee powder) - 2 tbsp

Cocoa powder - 1 cup

Baking soda - 1 1/2 tsp

Salt- 1/2 tsp

Peanuts - 1/2 cup toasted for garnish

Method:

1. Preheat oven to 350 degree F. Line the muffin pan with cupcake liners.

2. In a bowl, cream butter and sugar on high speed until light and fluffy using hand mixer.

3. Then lower the speed to medium and add egg one at a time,then add vanilla extract and beat it well then keep it separate.

4. Take another bowl,whisk together buttermilk,sour cream and espresso.Keep it aside.

5. Take another bowl add flour,cocoa powder,baking soda and salt mix it well.

6. Slowly add the buttermilk mixture into the flour mixture,beat it well until combined well.

7. Finally add the cream mixture and fold it into the mixture with rubber spatula.

8. Using ice cream scoop, pour the batter into the muffin pan.

9. Bake for 20 to 25 minutes (or) until thoothpick inserted in the middle comes out clean.

10. Remove from oven and cool completely before frosting.

Peanut Butter frosting:

Powdered sugar - 1 cup

Creamy peanut butter - 1 cup

Unsalted butter - 5 tbsp

Vanilla extract - 3/4 tsp

Salt - 1/4 tsp

Heavy cream - 1/3 cup

Chopped roasted peanut - 1/2 cup

Method:

1. In a bowl,add sugar,creamy peanut butter,unsalted butter,vanilla extract and salt. Cream everything using hand mixer in medium speed.

2. Then slowly add the cream and cream nicely until everything is light and creamy.

3. Then take one cupcake apply the cream on the top and then sprinkle few peanuts.

4. Chocolate and Peanut butter Cupcake is ready.

Egg Puffs

Ingredients:

Puff pastry sheet - 1 for each puff

Eggs - 3 hard boiled,cutted into half

Salt to taste

Turmeric powder - 1/2 tsp

Red chilli powder - 1 tsp

Garam masala - 1 tsp

Onion - 1/2 sliced

Corrainder leaves - 1 tbsp chopped

Water - 1/2 cup to seal the edges

Ginger and garlic paste - 1 tsp

Crushed peanuts - 1 tsp

Method:

1. Preheat the oven to 375 degree F. And grease the baking tray with some butter (or) oil.

2. Heat oil in a pan,when its heated add sliced onion and little salt,saute it for few minutes till onion becomes light brown.

3. Then add ginger and garlic paste and saute it again, then add turmeric powder,red chilli powder,garam masala and crushed peanuts and saute it for 5 minutes.

4. Then add the boiled eggs and mix it well,till all the masalas are well coated to the eggs.

5. Finally add the chopped corrainder leaves,mix it. Keep the mixture aside.

6. When oven is preheated.

7. Take 1 pastry sheet and take tbsp of egg mixture and keep it in the center of the sheet. Now brush all the sides with the water and then fold the sheet to any shape. And place it in the baking tray. Prepare 4 to 5 puffs and place it in the baking tray.

8. Then keep the tray in the oven and bake for 20 to 25 minutes (or) till the top is lightly browned.

Note:

* Instead of water you can use egg to wash the sides.

Cornmeal Lemon Biscotti

Ingredients:

All-Purpose Flour(Maida) - 2 cups

Yellow cornmeal - 3/4 cup

Baking powder - 1 1/2 tsp

Salt - 1 tsp

Eggs - 3

Sugar - 1 cup

Lemon zest - 1 tbsp

Semi-sweet & Milk chocolate chips - 1 cup

Method:

1. Preheat oven to 325 degree F.

2. Meanwhile, take a bowl, mix together flour,cornmeal,baking powder,salt and lemon zest.

3. Take another bowl, add sugar and egg and beat until pale yellow and fluffy using electric mixer.

4. Then slowly add flour mixture into the egg and sugar and beat until everthing is well combined, and keep it aside for 5 minutes.(dough will be soft and sticky).

5. Take a baking sheet,line it with the wax paper (or) parchement paper.

6. Transfer the dough to the baking sheet,Now wet your hand and form rectangle shape of the dough, make 2 rectangle shape on each side.

7. Now keep it in the oven and bake for 35 minutes till light brown. Remove and cool it for 5 to 10 minutes.

8. Using serrated knife,cut it into crosswise 1/2 inch thick.

9. Remove the wax paper from the baking sheet, and arrange the biscotti like cut side down and bake for another 25 minutes.

10. Remove and cool biscotti completely.

Chocolate Dipping:

1. Melt the chocolate chips in the microwave,stirring every 30 sec for 1 1/2 minutes totally.

2. Dip 1 biscotti into the melted chocolate and shake excess chocolate and place it in the plate.

3. Keep it in the fridge for 5 to 10 minutes till chocolate is firm.

Sponge Cake

Ingredients:

All Purpose Flour - 1 cup

Eggs - 2

Baking powder - 1 tsp

Sugar - 1 cup

Milk - 1/2 cup

Butter - 2 tbsp

Method:

1. Preheat oven to 350 degree F.

2. Grease a round cake pan with butter and keep it side.

3. For dry ingredients,take a bowl add flour and baking powder and stir it well and keep it aside.

4. For wet ingredients,take another bowl,add eggs and beat with electric hand mixer for 2 to 3 minutes on medium speed until its thick pale yellow colour.

5. Slowly add sugar,beating on medium speed for 4 to 5 minutes until light and fluffy.

6. Then slowly add the flour and beat until its well combined.keep it aside for 2 minutes.

7. Meanwhile heat a small sauce pan in low heat,add milk and butter and mix it well.Let it cool for 2 to 3 minutes

8. Then slowly add to the batter and beat nicely until well combined.

9. Then pour the batter into the greased cake pan.

10. Bake for 20 to 25 minutes (or) until tooth pick inserted in the center comes out clean.

11. Now cool the cake for 15 to 20 minutes.

12. Then dizzle with chocolate sugar icing.

Chocolate Sugar Icing

Ingredients:

Powdered Sugar - 1 cup

Vanilla extract - 1/4 tsp

Milk - 1 tbsp

Cocoa Powder - 2tbsp

Method:

1. In a small bowl, combine sugar,vanilla,cocoa powder and milk.

2. Stir it well until it reaches dizzling consistency.