Friday, January 30, 2015

Butterscotch Cookies

 Butterscotch Cookies

Butterscotch is a basic dessert flavor that everyone likes. This intense caramelized sugar and butter flavor gives a  rich taste to cookies as well.These cookies are soft, chewy and really addictive.

Recipe source : Sherry Yard, The Secrets of Baking,Houghton Mifflin Compony, Boston, 2003

Cold Unsalted butter-6 tbs
Brown butter- 2 tbs (optional)
All purpose flour- 1 1/2 cup
Dark brown sugar- 3/4 cup
Molasses- 2 tbs
Salt- 1/4 tsp
Egg- 2
vanilla extract- 1tsp
Demerara Sugar-2 tbs

Cream butter in medium speed,till it is pale yellow.Add brown sugar,brown butter,molasses and salt.
(To make brown butter melt butter in medium low flame, continue cooking till butter changes color to golden brown. Allow this to cool down and use in the recipe. This step is optional)
Cream till all the ingredients are evenly mixed. Add egg one at a time add beat till fully incorporated. Do not over beat.
Add flour and fold in till the dough is smooth. Place dough in cling wrap and chill it for one hour.
Preheat the oven to 350 degree F. Adjust the rack to the lower third of the oven and line baking sheets with parchment. Roll into small balls and gently flatten o roll into a log shape and slice the dough log into half inch thick slices.
Place on baking sheet. Sprinkle evenly with the Demerara Sugar. Bake 12-15 minutes, or until golden brown around the edges. Remove to cooling rack and allow it to cool down completely.
Try this
Hope you will all enjoy!

Wednesday, January 28, 2015

Chemmeen Urulakhizhangu Masala/Prawns Potato Masala

Chemmeen Urulakhizhangu Masala/Prawns Potato Masala

Chemmeen Urulakhizhangu masala is a yummy and quick side dish for rice. It is an onion tomato based spicy gravy with prawns and potatoes. It also has the crunch of toasted sliced coconut. Potatoes and prawns is a delicious combo and you will surely love this . The recipe source is my mother-in-law. Thanks Ammachi for this recipe.

Prawns- 250 grams
Onion - 2 medium thinly sliced
Potatoes- one cup ( thinly sliced or cubed)
Tomato- 1 chopped
Green chilly-3
Thinly sliced coconut- a few
Chilly powder- 1 tsp
Turmeric powder- 1/3 tsp
Coriander powder- 1/2 tsp
Curry leaves- a few
Chopped coriander leaves- 1 tbs
Mustard seeds- 1/3 tsp
Oil as needed and salt to taste

Heat oil in a pan and add mustard seeds. When they splutter add sliced coconut and fry for a minute. Next add curry leaves, green chilly and sliced onion and saute till it is golden brown. At this stage add tomatoes and saute till it turn soft . Add all the spice powders, salt and sliced potatoes.Add 1/2 cup water and cook for 2 minutes before you add the prawns. After adding prawns cook for another 3-4 minutes and then reduce the flame and allow the gravy to thicken.Serve as a side dish for rice.

Try this
Hope you will all enjoy!

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