Monday, 26 December 2016

Tooty fruity Cookies/ Eggless Tooty Fruity Cookies

Tooty fruity Cookies/
 Eggless Tooty Fruity Cookies
Hi Friends,
Since long I wanted to try these cookies. After so much thinking yesterday i entered in the kitchen gathering courage to face the failure as I was almost sure that i wont be able to get them right. But still i started with the process and was hopeless till the cookies was out of the oven. when they came out of the oven it seems soft and when touched felt like it will break. but i waited for 10 minutes as i read in Sharmi's blog that dont tempted to bake more they will become crisp after they cool down. So i waited and yeah they become crisp and when i asked my son to taste it he said hmmmmm very tasty 😃. Then i realised that its not a rocket science. You just need to keep few points in mind and go ahead any one can bake these goodies. I was very happy while cutting the cookies as they seemed very tempting. They are really very tasty cookies. Do try them and let me know.

Butter-1/2 cup (softened)
sugar-1/2 tsp
Maida/Flour-1 cup
Tooty Fruity- 1 tbsp


Take butter in a bowl

soften it 

add powdered sugar

mix it

add half of the flour

mix it properly

now add rest of the flour

i have added few drops of water to make a dough

cover it with cling wrap and keep in fridge for 15 minutes

after 15 minutes you will need tooty fruity and dough 

uncover it

 i have used only half of it

add tooty fruity 

Mix it

shape it

wrap it with cling wrap and put it in refrigerator (not freezer) for 30 minutes

unwrap it

                                 cut in shapes

i dont have tray for baking so i used my cake pan

i baked it for 10minutes on medium low flame

Ready to serve

  1. Be particular with the ratio of ingredients as they effect total outcome of the biscuits.
  2. You can increase or decrease tooty fruity as per your choice.
  3. I was making them first time and when i added flour with butter sugar mix it become slightly dry and i added few drops of water to make the dough right. Dont tempt to add more as water is not supposed to be added in the dough. 
  4. Keeping the dough in fridge means cooling racks not freezer where we keep ice trays.
  5. Do now temp to bake them for some more time. They will turn very slightly brown from the corners and that is the time to take them out. They will be soft initially but after cooling down they will be crisp.
  6. After taking the dough out of the fridge if it is too hard then leave it for few minutes on the counter and then proceed. 



Sunday, 25 December 2016

Eggless Christmas Cake/ Eggless Fruit and Nut Cake/ Eggless Christmas cake without Rum

Eggless Christmas Cake/
Eggless Fruit and Nut Cake/
Eggless Christmas Cake without rum 
Hi Friends,
I was googling the net from last 2 weeks and most of the blogs was flooded with Christmas Recipes specially the Christmas cake. Everyone used their own ingredients and method to make this awesome cake. Ingredients and method were not same but outcome of all of them was quite similar. Fruity nutty cake. Some bakers soak the fruits in rum vegetarian use juice and some use boiling method instead of soaking. Some use brown sugar or caramel for this deep brown color. I was bit of afraid to try it as recipes seems lengthy and laborious. But i thought to give it a try and adjusted the ingredients and used method suitable for me. 
I tried this cake and overall the cake was good. Only thing i felt improvement was nutmeg powder. I used 1/4 tsp which i felt was overpowered the taste of cinnamon. I realized that after few hours that taste too was gone and cake was perfect. still I have changed the ratio in ingredients for best results. This cake tastes best when kept for one day and consumed next day. Overall cake was similar to store bought fruit cake. I hope you will try it and enjoy with your family and friends. 
Flour-1.5 cup
Baking Powder- 1 tsp
Baking soda- 1/4 tsp
Curd-1/2 cup
Oil-1/4 cup

For caramel-
Sugar-1 cup
Water-1/4 cup

For Boiling
Chopped fruits and nuts of your choice-1 cup
I used -
almonds- 1 Tbsp
Cashews- 1 Tbsp
Walnuts- 1 Tbsp
Tooty fruity- 1 Tbsp
Cherries- 1 Tbsp
Nutmeg Powder (Jaifal)- 1/8 tsp
Cinnamon powder-1/4 tsp
Cardamom powder- 1/4 tsp
Clove-1/8 powder

Ingredients for boiling

Ingredients for caramel

Take sugar in a pan

Add water

Let it bowl on slow flame

see it starts caramelizing 

all caramelized 
it will turn more dark after cooling 

see all dark caramel 

Now add your fruits and nuts


Let it boil
(i have added 3 tbsp water in the caramel as i felt it was dry)

Switch off the gas, add baking soda and stir once
add oil in a bowl

add curd

whisk it well

Now add this curd to caramel fruit & nut mix

Mix it well

Now take your flour and baking powder

                              Mix them 

Add this slowly to caramel and curd mix

mix it properly

tip in the baking pan

decorate as per your choice or leave it plain

Baked for 25 minutes and checked 

 Christmas cake is ready 

I cut it while still warm

  1. You can use your choice of dried fruits and nuts like dates, apricot, raisins etc. options are endless  
  2. While making caramel keep flame on low and keep stirring the pan. I have added few tbsp of water in caramel as i felt it was dry. You can caramelize sugar first and then add water but while adding water you need to be very careful as it will splatter a lot. I find this method more easy.
  3. After baking let it cool down completely then cut it. This way you will get even and clean pieces. 
  4. Its best served next day. As i have read in the blogs that all spices will merge beautifully if kept it one day and had it next day. Mine half cake was gone in minutes.