Achu's Recipes

  Ingredients All Purpose Flour (Maida) - 2 cups Sugar - 2 tbsp Unsalted Butter (in room temperature) - 3 tbsp Lukewarm Water -1/2 cup to 3/4 cup (as required) Active Dry Yeast - 1 tsp Boneless Chicken - 250 gms: Onion - 1 (finely chopped) Ginger - 1 tsp (finely chopped) Turmeric Powder - 1/4 tsp Pepper Powder - 1 tsp Chilli Sauce - 1 tbsp Soy Sauce - 1 tsp Grated Cheese - 3 tbsp (optional) Salt - as required Oil - 3 tbsp Preparation Method Add sugar and yeast to 1/4 cup lukewarm water; mix well and set aside for 10-15 mins or till the yeast start to bubble. Take flour in large bowl, add pinch of salt and combine. Add yeast mix to the flour and combine well. Knead well till a smooth dough is formed by adding more lukewarm water (dough should be bit loose than chappathi dough). Once the dough become smooth add butter and kneed gently to incorporate the butter. Kneed till the dough become smooth and non-sticky. Cover the dough with damp cloth and keep aside aside for 1-2 hours, till the

Butterscotch Cake is the combination of cake base, whipped cream, butterscotch syrup and butterscotch granules which is also known as praline. Ingredients For Cake Base All purpose flour (Maida) - 1 1/4 cups  Corn Flour - 2 tbsp. Baking powder - 1/2 tsp Eggs - 3 nos: Sugar - 3/4 cup Unsalted butter (in room temperature) - 100gm Salt - A pinch Butterscotch Essence - 1/2 tsp For Whipped Cream Whipping Cream - 500 ml Icing Sugar - 5 tbsp. Butterscotch Essence - 1/2 tsp For Sugar Syrup Sugar - 5 tbsp. Hot Water - 5 tbsp. Butterscotch Essence - 2 drops (optional) For Butterscotch Syrup Granulated Sugar - 1 cup Unsalted Butter - 3 tbsp Fresh Cream - 2 tbsp For Butterscotch Granules or Praline Granulated Sugar - 1 cup Water - 1/4 cup Unsalted Butter - 3 tbsp Cashew Nuts - 1 cup (finely chopped) Preparation Method Cake Base Preheat oven to 350 degree F (180 degree Celsius). Grease a 8 inch baking tray with butter, dust with flour and keep aside. Mix together all-purpose flour, corn flour, baki