Mint Chutney

Ingredients:

Mint leaves-11/2 Cup
Small Red Onions-4-5
Green Chillies-4/5(Chopped)
Ginger-2tsp
Garlic-6 Cloves
Grated Coconut-1/2 cup
Juice of one lemon
Salt
Oil

Method:

1. Clean Stalks and wash ,drain the mint leaves
2. Heat oil,add shallots,green chilli,ginger,garlic.Saute for some time.
3. Add mint leaves , saute for less than one minute and let it all cool down before putting it in the blender.
4. Add lemon juice instead of water.
5. Salt to taste.
   

Jam Roll

Ingredients

• Eggs - 3, separated
• Caster sugar - ½ cup
• Self-raising flour - ¾ cup
• Hot milk/water - 2 tbsp
• Caster sugar - ¼ cup
• Jam - ½ cup

Instructions

1. Preheat oven to 200 degrees, 10 minutes before baking. Grease 25* 30 cm swiss roll pan; line the pan with baking paper, bringing paper 5cm over edges, grease the baking paper.
2. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, 1 tbsp at a time, beating until dissolved between additions. With motor operating, add egg yolks, one at a time, beating until mixture is pale and thick. Meanwhile sift flour 3 times. Pour hot milk/water down side of the bowl; add triple sifted flour. Working quickly, use plastic spatula to fold milk and flour through egg mixture. Pour mixture into prepared pan, gently spreading mixture evenly into corners.
3. Bake cake in the preheated oven for about 8 minutes or until the top of cake feels soft and springy when touched lightly with fingertips. Meanwhile, place a piece of baking paper cut the same size as cake on board; sprinkle evenly with extra sugar. When cooked, immediately turn cake onto sugared paper, quickly peeling away the lining paper. Working rapidly, use serrated knife to cut away crisp edges from all sides of cake.
4. Using hands gently roll cake loosely from one of the short sides; unroll, spread evenly with jam. Roll cake again, from same short side, by lifting paper and using it to guide the roll into shape. Either serve jam roll immediately with cream or place onto wire rack to cool.

Snickerdoodles

Ingredients:

3/4 cups (360 grams) all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar.

2 large eggs.

1 teaspoon pure vanilla.

Method:

In a large bowl whisk together the flour, salt, and baking powder. 
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper. 
Shape the dough into 1 inch (2.5 cm) round balls.