Sunday, June 28, 2015

Anzac biscotti (oats and coconut biscotti)

Hi Peeps

A warm hello from my side. Hope you are having a good weekend. I am finally all settled here back in home. Things are not as bad as we anticipate or fuss about. Sometimes it just takes a little time and positive attitude to get adjusted to a new place or an old place after a long time! :) 

1 cup plain flour
1/2 cup wheat flour
1 cup rolled oats
1 cup desiccated coconut
2 eggs
¾ – 1 cup sugar (original recipe suggests 1 cup, I used 3/4)
1 tablespoon golden syrup/honey (I used honey)

Heat the oven to 160°C/325°F
In a bowl, mix flour, rolled oats and coconut.
In another bowl, beat the sugar, golden syrup or honey and eggs until pale yellow.
Add the flour mixture and mix until just blended. Let the dough rest for 5- 15 minutes. (This will allow the oatmeal to absorb part of the moisture and make the dough easier to handle)
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into logs. Bake until lightly browned, about 25-30 minutes.
pCool for 10  minutes.
Using a serrated knife, cut the logs crosswise into ¼ – ½ inch thick diagonal slices.
Arrange the biscotti cut side down on the same baking sheet.
Bake until the cookies are pale golden.
Let cool completely.Enjoy!

Thursday, June 18, 2015

Rose Brioche

Have you ever had a cooking date? I had a couple of them with my bestie back in Sydney. We spent the entire day chatting, gossiping, playing with the kids and doing a culinary experiment. That is when this came up. The Briochee came out lovely and serve as perfect appetizers. The cooking process is a bit lengthy if you are not used to bread baking, but then you hardly realize the time when you have lovely company, right? :)

For Brioche Dough:

2+1/2cups Bread flour
1tsp Instant yeast
1/2cup Luke Warm Milk
1no Egg
2tsp Sugar
1/2tsp Salt
75grms Butter (room temperature)

Mix the yeat sugar and salt with the luke warm milk,keep aside until the yeast turns foamy. Add the foamy yeast, egg to the flour and knead everything gradually until the dough turns soft. Now add the butter and knead the dough again for few minutes.Arrange the dough in a greased bowl,covered with a towel,keep in warm place until the dough double in volume.

Potato Masala:

3nos Potatoes (cooked and mashed)
1no Onion (chopped)
1tsp Red chilly powder
1/4tsp Cumin powder
1/2tsp Garam masala powder
Coriander leaves (chopped)

Heat the oil, add the chopped onions, saute until they turns transparent.
Add the mashed potatoes and cook with chilly powder, cumin powder and garam masala powder, salt.Toss everything gently and cook in simmer for few minutes.Finally add the chopped coriander leaves,put off the stove.

For assembling the roses briochées:
Punch down the dough and knead the dough again for few minutes.
Roll the dough and divide the dough as three equal balls.
Roll the ball with the rolling pin as medium thick flat disc.
With a cookie cutter, cut the dough as medium sized circles.
Make 4 slashes on the circle, from the edges towards the centre, as shown in picture.
Make a small ball from the stuffing, keep in the centre of the circle and bring two opposite edges towards the centre.
Now bring the remaining two opposite edges around the already sealed edges to form a rose like shape. Brush the briochee with milk and sprinkle some sesame seeds.

Continue the same process with the remaining dough and remaining stuffing.
Arrange the prepared briochées over a baking sheet, cover it with a towel and keep aside for half an hour until they rises a bit.
Preheat the oven to 350F/180C
Brush the top of briochées with egg yolk beatened with water.
Bake for 20-25 minutes until the crust turns golden brown.
Remove the roses briochées from the oven and let it cool completely in a wire rack.
Enjoy warm.

Wednesday, June 10, 2015

Here comes trouble

Hi Peeps
Sharing a fun layout of my little one when she was around 18 months old.  Its as cute a time as can be with the little discovery and learning new things every day..learning to walk..adding new words to the vocab..surprising us with  her little wonders..

Sunday, June 7, 2015

Aam Ki Launji | Raw Mango Relish

Raw mangoes -500 gms  *
Sugar -500 gms
Refined oil -2 tbsp
Chilli powder -1.5 tsp
Mustard seeds -1 tsp
Fenugreek seeds -1 tsp
Fennel seeds(saunf) - 1.5 tsp
Cardamom powder-a pinch of (optional)
Saffron-a pinch (optional)
Turmeric -1/2 tsp
Salt-1 tsp

Wash and peel raw mangoes and slice into long pieces.then weigh it  ( amount of sugar should be equal to the weight of peeled mango slices,but you can reduce the amount of sugar if you want to make it little sour)
Heat oil in a pan, add fenugreek ,mustard and fennel seeds.
When become golden add mango slices, turmeric and salt.mix well.
Cover and cook on low heat for approx 5-7 minutes or till cooked.(don't overcook and don't add water)
Add sugar and chili powder ,mix and cook on low heat (without lid) for approx. 10 minutes.
When gravy thickens then add a pinch of cardamom powder and saffron and mix.
Store in a jar ,when cool down completely.
1-you can also use slightly ripen yellow mangoes  for making this chutney ,then add little less sugar .
2-Can also use jaggery/gur instead of sugar .
3-If you don't want to make it chunky and want a smooth chutney then cook it till it become soft at step 4 ,then mash it with the laddle and then follow the recipe.
4-If cooked properly stay fresh at room temperature for about 4 months.
serve with any snack,starter or as a side dish with any meal..


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