Italian Classic Almond Biscotti

  

 Ingredients

2¼ cups flour

 ¾ cup sugar caster

eggs 2

lemon zest 1 tsp 

baking pdr 1 tsp

vanilla extract  1/2 tsp

raw unblanched almonds  1 cup

salt 1/2 tsp

 

Preparations

 Pre-heat the oven at 350°F (180°C). Cover baking tray with parchment paper. Beat eggs and the sugar. Next add the vanilla. If you are using other extracts, such as almond extract, mix them in now. This is also when you will want to add citrus zest such as orange or lemon zest. In another bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet and mix until combined. Finally, stir in any mix-ins the almonds in this case, or any other ingredients you want to use. For this quantity you can shape the dough into a log shape (see notes). Place the logs on a parchment-lined baking sheet. Press down with your hands to flatten the logs, you want them to be 3/4-inch thick to ensure even cooking. You can also use your hands to smooth and flatten the edges of the dough logs. Position oven rack in the middle of the oven and bake the dough logs for 20-25 minutes at 350 degrees, until they are lightly golden. The center will be slightly soft (see notes). At this point lower the oven temperature to to 325°F (175°C). Place the cooked log on a cutting board. Slice the logs on the diagonal, pressing a sharp knife straight down into the dough (see notes). Place the cookies back on the baking tray, cut side up. Bake the biscotti a second time, for 12-16 minutes, until golden brown and crisp. Your cookies are now ready!

Notes

–If instead you double the qty to make a big batch or want to make smaller cookies, divide it into 2 logs.  – Be sure to let the baked biscotti logs cool 30 minutes before slicing. If you slice them when they are too warm, the cookies will crumble.

• Slicing at a greater angle will result in longer cookies, and less of an angle will produce smaller biscotti.

 

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Tndoori ananas chaat

 Ingredients 

1 medium pineapple (ananas)

Salt to taste

1½ tsp red chili powder

1½ tsp chaat masala

Black salt to taste

1½ tbsp castor sugar

1 tbsp oil

1 medium English cucumber, chopped

1 medium tomato, seeded and chopped

2 tsp green chutney

2 tsp date and tamarind chutney

2 tsp sweet chili sauce

1½ tsp chaat masala

2 tbsp masala chana dal

2 tbsp chopped fresh coriander leaves

 

Preparations 

Preheat the air fryer to 200° С.

Peel, core and quarter the pineapple and keep them on a plate. Add salt, red chili powder, chaat masala, black salt and castor sugar. Drizzle oil and mix well.

Arrange the pineapple pieces in the air fry basket, fix the basket to the air fryer and air fry for 15 minutes.

Bring the basket out, cut the pineapple quarters into one-inch pieces and transfer them into a bowl. Add English cucumber and tomato.

Drizzle green chutney, date and tamarind chutney and sweet chili sauce.

Sprinkle chaat masala, black salt, masala chana dal and coriander leaves and mix well.

Transfer into individual serving bowls and serve.

 

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Chocolate Beetroot Cupcakes

Ingredients

100 gm ultra dark / dark chocolate 

100 gm Unsalted butter

250 gm Beetroot  

1/4 tsp Salt

1 tsp Vanilla extract  

Eggs 3

70 gm Maida  

1 tsp Baking pdr

2 tbsp Cocoa powder  

50 gm Castor sugar

Preparations

In a medium saucepan, boil 250gms beetroot. Keep at a light boil for 30 minutes or until the centre is soft. Take them out and let them cool. Once cooled peel the skin off with your fingers and cut off the stem and tail of each beet. In a food processor puree all the beets. Set aside.

In a large bowl melt the chocolate and butter in the microwave for 1 min. and keep aside to cool. Separate eggs white from the yolks.

Add the yolks to the chocolate and butter mixture and combine your pureed beets, vanilla, flour, baking pdr, salt, and cocoa powder.

Beat the egg whites with the electric beater by adding 1 tbsp castor sugar at a time till all the sugar is over and it forms stiff peaks.

Slowly with a spatula mix egg whites with the above chocolate mixture.

Place batter in your cupcake liners filling 3/4 (leaving about ¼ inch at the top).

Bake 12 cupcakes at 180 degrees for 20-25 minutes or until the centres come out dry.

Let the cupcakes cool.

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Chocolate Cake In A Pressure Cooker

 A no-bake chocolate cake made on top of a stove. Delicious and spongy - this chocolate cake is a keeper for days when you are craving cake but have no energy. A simple cake recipe with easily available ingredients.

Ingredients

1 Cup Flour

1/4 cup Cocoa Powder

1 1/4 tsp Baking Powder

1/4 cup Butter

3/4 cup Castor Sugar

1/4 cup Water

2 Eggs

1/2 tsp Vanilla Essence

1/8 tsp Salt

6 inch Baking Tin (round and greased)

 

Preparations

In a mixing bowl, sift the flour, cocoa powder and baking powder.

Add in the butter, sugar, salt, water and vanilla, and beat the ingredients using a whisk.

Add the eggs and beat the batter until smooth.

Transfer into the baking tin.

Heat the pressure cooker, covered with the lid but without the pressure, for 3-4 minutes on high heat, then place the cake tin in the empty cooker (do not add water in the cooker).

Close the lid (without the pressure), lower the flame and let it cook until done (about 30 minutes)

 

 

 

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Egg-less Ras Malai Cake

 

Ingredients

Ras malai cake

4 pieces ras malai with 100 ml thickened milk (ras)

600 mls double Cream or heavy cream

2 tbsp pistachio slivers

2 tbsp rose petals

Eggless Sponge (for 1 sponge)

1 cup plain flour

½ cup castor sugar

½ cup full-fat plain yogurt

⅓ cup sunflower oil/ any veg. oil without strong smell

¾ cup full-fat milk or whole milk

¼ tsp baking soda

1 tsp baking pdr

1 tsp vanilla essence

2 tbsp pistachio ground

½ tsp cardamom pdr

 

Preparations

Preheat the oven to Gas Mark 4, 180C or 360F. In a bowl, whisk the 1/2 cup full-fat plain yogurt and 1/4 teaspoon bicarbonate of soda until bubbly. To the 3/4 cup full-fat milk, add 2 tablespoon pistachio and 1/2 teaspoon cardamom and allow to infuse. You can add saffron if you wish. In a bowl, whisk together the 1/3 cup sunflower oil and 1/2 cup caster sugar until well combined. Add in the frothy yogurt and the infused milk. Add in the 1 teaspoon vanilla extract. Optionally use rose or kewra essence. Sieve in the 1 cup plain flour and 1 teaspoon baking powder and fold in gently to create a smooth batter. Add in spoons of milk at a time if the batter appears thick. Pour the batter into the lined cake tin then tap lightly to even out the mixture Place in the centre of the preheated oven and bake for around 45 minutes. You can test "doneness" by poking the centre with a tooth pick. If the tooth pick comes out clean, it's done. Allow the cakes to cool down completely then cut off the top of the cake so the top is flat. Set aside whilst you prepare the whipped cream.

Decorate Whip 600 ml double Cream until you reach soft peaks. Pour in a few spoons of the ras or milk from the ras malai packet and fold in gently. Place a layer of the sponge on a plate or cake stand. Brush or spoon over some of the ras from the ras malai and allow to soak into the sponge. Spread over a layer of cream. Alternatively, crumble the malai and create a ras malai layer. Now place the second sponge directly on top and spoon over some milk. Now you want to cover the top and the sides of the cake with the whipped cream. Top the cake with 4 pieces ras malai and decorate with 2 tbsp rose petals 2 tbsp pistachio slivers and edible silver foil or gold leaf as you wish.

Notes

You have two options when making the sponge. Either double the recipe and prepare one large sponge cake and cut in half or prepare two separate sponge cakes. Alternatively, if you do not want a layered cake then you can prepare a single layer and decorate as above in the post.

 

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• Top the cake with 4 pieces ras malai and decorate with 2 tablespoon rose petals 2 tablespoon pistachio slivers and edible silver foil or gold leaf as you wish.

 

Maska ( butter) cookies

 Ingredients :
250 g soft butter( at room temperature)

3 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup castor sugar
2 tsp slightly crushed jeera
1 cup fresh cream

Topping:
Milk
Sesame seeds

Method
1. Sift the dry ingredients in a bowl.
2. Add the salt , sugar and jeera
3. Rub in the butter to form breadcrumbs .
4. Form the dough using the fresh cream
5. Cover and leave to rest for 10 minutes .
6. Roll out 1 cm thick and cut shapes .
7. Brush tops with milk and sprinkle sesame seeds over.
8. Bake in a preheated oven 160 for 20 minutes .
9. Switch the oven off..when almost cool  turn oven on to 70 and leave biscuits to crisp for 1 hour.

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Naan Khatai

 Ingredients and Method

250g butter or ghee 

1 cup castor sugar

1 tsp baking powder 

1/2 tsp baking soda

1 cup oil

1/2 cup Taystee wheat

1 tsp cardamom pdr

1/4 tsp nutmeg pdr

3 and 1/4 cup flour (less or more) use about 3 cups first combined with baking powder and bicarb. Add more flour if needed. (Dough must be very soft but not sticky)

Preheat oven 180degrees 

Cream butter and sugar until light and creamy. Add oil and beat until smooth. Add taystee wheat, cardamom, nutmeg. Sift flour, bicarb and baking powder and add to wet ingredients. 

Roll into balls, place on a baking sheet, place almonds on top and bake for about 15min.

 

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Egg-less Rose Milk-Cake

INGREDIENTS 

For the Cake:

• 1 ½ cups (180g) all-purpose flour (maida)

• 1 tsp (4g) baking powder

• 1 cup (285g) yogurt

• ½ tsp (3g) baking soda

• ¾ cup (150g) castor sugar

• ½ cup (120mL) vegetable oil

• ¼ tsp kewra essence

• 1 tbsp (15g) Rooh Afza

 

For the Soak:

• ½ cup (153g) condensed milk

• ½ cup (115g) fresh cream

• 1 ½ cups (360g) milk

• 4 tbsp Rooh Afza

 

For Topping:

• Whipped cream

• Chopped pistachios

• Dried rose petals

DIRECTIONS

 Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

 

In a bowl, sift together the all-purpose flour and baking powder. Set aside.

 

In another bowl, whisk together yogurt, baking soda, castor sugar, vegetable oil, kewra extract, and Rooh Afza until well combined. 

 

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not over-mix.

 

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

In a bowl, whisk together condensed milk, fresh cream, milk, and Rooh Afza.

 

Once the cake has cooled, poke holes all over the top using a skewer or toothpick. Pour the soak mixture evenly over the cake, allowing it to absorb.

 

Once the cake has absorbed the soak, top with whipped cream, chopped pistachios, dried rose petals.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.