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

Ingredients
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.

Ingredients
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!

Monday, January 26, 2015

NeujahrsPretzel - New Years Pretzel



NeujahrsPretzel - New Years Pretzel

Baking partners challenge recipe for January was suggested by Swetha of  Tasty Curry Leaf. She suggested two recipes, one New year Pretzel and a New year eve pizza from Sicily.The yeast-ed pretzel is from Germany. It is a rich milk bread made special by topping with nuts, icing sugar or glazed cherries.They are supposed to bring good luck and prosperity if consumed at midnight or before breakfast on New Year's day .Thanks Swathi and  Swetha for this wonderful recipe.


Ingredients
Warm milk- 2 cup
Sugar- 1/2 cup
Butter- 1/2 stick
Yeast- 1 1/2 tsp
Bread Flour- 4 1/2 cup
Salt- 1 tsp
Egg-2

Garnish
Toasted Almonds or candied cherries
Powdered sugar



In a sauce pan mix milk, sugar and butter, heat in medium till the sugar is dissolved and butter melts. Make sure it is warm and not hot before adding rest of the ingredients.
 In a separate bowl add flour, instant yeast,salt and mix. Pour the warm milk butter mixture and two eggs. Mix until you get a soft batter and continue till get a soft ball consistency.
 Place this on a floured counter, sprinkle flour as needed and knead till it is smooth dough.. Place inside a greased bowl and allow it to rise until double its size.
 Punch down and knead lightly and then divide the dough into two parts ( I divided it into  into three to form braided dough). Roll each half into long ropes or the braided rope. Make it into a u shape, Pick each end of the dough and cross them once and then again, lift and bring the two edges towards you and stick towards the bottom of the u shape.
 Lay the pretzel into a parchment lined baking sheet and allow it to rise for another one hour. bake in pre heated oven at 375 degree f for 20 minutes till golden brown. Once out of the oven you can brush with melted butter. Garnish with powdered sugar or a spreadable icing. Decorated with glazed cherries or sliced almonds.

 



Try this,
Hope you will all enjoy!

Saturday, January 17, 2015

Masala Bun/Bun Nirachathu



Masala Bun/Bun Nirachathu

Today's recipe is stuffed bun with a spicy chicken masala filling. It is inspired from the Malabar snack bun nirachathu. In this recipe I used regular yeast bread dough and stuffed with the filling and baked like regular bun. You can also make an easy version of this recipe by using store brought bun. I will add the recipe below. You can be creative with the filling, it can be either sweet or spicy filling.Kids will love this stuffed bun and it is a yummy and filling snack.

Ingredients
All purpose flour – 3 cups
Instant Yeast – 7gm/1 pkt
Milk – 1 ¼ cup (lukewarm)
Butter – 3 tbsp
Sugar – 4 tbsp
Egg-1
Cardamom powder– a pinch
Salt – 1 tsp

For the chicken Masala
Chicken(  minced or finely chopped) 250 grams
Onion- 1 medium
Chopped cashew nuts- 6-7
Chopped ginger and garlic- 3 tbs
Turmeric powder- 1/3 tsp
Coriander powder- 1/3 tsp
Chilly powder- 1/2 tsp
Pepper powder- 1/3 tsp
(or according to your taste)
Garam masala-1/2 tsp
Coriander leaves- a little
lemon juice- 1 tsp
salt to taste
Oil
 

To make the filling
Wash and mince meat, chop into small chunks. Finely chop onions,ginger and garlic and set aside.
Heat oil in a pan and add minced,ginger, garlic and saute.Add onions, cashew nuts and salt and fry till golden brown. Next add the coriander powder, turmeric powder and chilly powder and saute till oil separates. Add the minced/chopped meat and stir fry for  a minute minutes. Sprinkle two to three tbs of water, cover and cook for 5 minute or till all the liquid is absorbed and the meat masala is dry. Finally add garam masala, chopped coriander leaves and one tsp lemon juice. Allow this to cool.
 
To make the dough
Mix milk,sugar and yeast till it is blended. Using a stand mixer combine yeast mixture,egg,salt and flour and mix until a sticky dough begins to form. Mix in butter and using a dough hook,knead the dough for 10 minutes on low speed. The dough will be sticky and loose.Knead the dough, adding little flour to the work surface,for around 5 minutes. The dough should be soft to touch and should not be sticky or stiff.
Grease the bowl with oil and also brush the dough with oil.Cover with plastic and allow to rise in a warm place until double in size.
Sprinkle a cutting board or counter with little flour and put the dough on the flour. Gently punch down the air and slightly flatten it. But do not work much with your dough at this stage.
 Divide into small balls. Flatten into discs, place the filing, Shape dough like a pouch and seal the edges. Shape into a ball and place on a baking sheet. Repeat the same with the rest of the dough. Brush the top with milk and let it sit in a warm place for half an hour for second rising.  After half a hour bake in 350 degree f for 15 minutes, or till the top turn golden brown. Allow this to cool down completely before serving.Serve with tea

Easy version of bun nirachathu.
Take store brought bun and make a hole in the bottom part. Stuff in the filling (you can the the chicken masala filling above). Beat one egg and dip the bottom part of the bun into it and place on a hot griddle/tawa and toast/fry it. This will help seal the bottom part. Serve as a tea time snack


Try this
Hope you will all enjoy!

Wednesday, January 14, 2015

Eenthapazham Achar/Dates Pickle



Eenthapazham Achar/Dates Pickle

Eenthapazham/Dates pickle is a delicious sweet and spicy pickle/ condiment. I often make sweet and sour  pickles and this dates pickle is definitely one of my favorite. Eenthapazham achar is served along with biryani in hotels and the combo is yummy, Next time when you make biryani,try pairing with dates pickle, you will surely love it.

Ingredients
Dates - 2 cup
(seedless and chopped)
Ginger- 2 tbs chopped
Garlic- 2-3 pods
Shallot- 1 finely chopped
Tamarind- small ball
Jaggery- 2 tsp (powdered)
Green chilly-3
Curry leaves- a few
Chilly powder-2 tsp
Fenugreek powder- 1/2 tsp
Hing/asfotida- 1/8 tsp
Cumin powder- 1/8 tsp
Oil
Mustard seeds- 1/3 tsp
Vinegar- 1/3 cup
salt to taste


Heat oil in a pan and add mustard seeds. Wait till they splutter and add chopped shallots, ginger, garlic, green chilly and curry leaves. Saute till it turns golden brown.
 Add chilly powder, hing, fenugreek powder, cumin powder, salt and saute it low heat for a few seconds.
 Add the chopped dates and saute till the dates turns soft . Mix  the tamarind pulp and continue cooking in low flame till it is well cooked and mushy.
Add powdered jaggery and mix till well blended. Finally add the vinegar and mix and switch off the flame. Allow it to cool down completely and store in dry and air tight container. Serve with rice or with biryani.


Try

Saturday, January 10, 2015

Chocolate Chiffon Cake





Chocolate Chiffon Cake
Baking partners challenge recipe for December was two yummy cakes suggested by Julie. I choose the Chocolate Chiffon Cake.Thanks Swathi and Julie to this challenge. Chiffon cakes and moist and tender with a spongy texture. It is a decadent cake and can be served as a tea time cake with boiled chocolate/ whipped cream or decorate it with icing to serve on any special occasion. Try this,you will surely love it.

Ingredients
Cake flour- 1 1/3 cup
Cocoa powder- 2 1/2 tbs
Eggs 5  ( separated) 
Sugar- 3/4 cup
Baking powder 1  tsp
Baking soda 1/2 tsp
Salt 1/4 tsp
Vanilla extract 3/4 tsp
Cream of tartar 1/2 tsp
Brewed coffee- 1/2 cup
Oil- 1/2 cup
Vanilla essence- 1/2 tsp

For the chocolate glaze
Dark chocolate chocolate- 5 oz
Butter 2tbs
Heavy whipping cream- 3/4 cup
Coffee 1tbsp

For the frosting
Butter- 3/4 stick
Powder sugar- 1 1/3 cup
Coffee- 1 tbs



Separate the egg yolk and egg white .Leave at room temperature for 30 minutes.
Preheat oven to 325 degrees F . You can use bundt pan or a tube pan. There is no need to geese the pan.


Sift the cake flour,baking powder, baking soda, salt and cocoa in the bowl. Sift it at least three times to make it airy and light.
Beat the egg yolk in a bowl using a hand mixture . Add half cup of sugar and beat till the egg mixture turns pale and thickens up.Add in the oil,vanilla extract.Mix well.Pour the brewed coffee and stir well. Add sifted flour and gently fold in and keep this aside.

In a separate bowl beat the egg whites When the egg whites are bubbly and white add cream of tartar. Beat until soft peaks form or when you see streaks with your whisker.Gradually add the rest of the  the granulated white sugar and beat until almost stiff peaks form. If you lift the whisk the egg meringue will be slightly drooping down wards.
Fold in this meringue into the cake batter in three additions. Use a spatula and gently fold in without deflating the egg whites.Pour the batter into ungreased pan and run a knife through the batter to get rid of air bubbles.I gently tapped the tray on the table 2-3 times to get rid of the air bubbles.Place in oven and bake for 40- 45 minutes or until when the skewer inserted in the center comes out clean.
Remove the cake from the oven.Ideally a tube pan should be used to make this cake. Place a cup or a bottle to serve a a base and inverted  hot pan cake on top of the cup. The center tube and the cup will serve as a stand and allow the cake to cool down. This step is important to prevent shrinking of the cake while cooling down. Allow it to cool in this inverted position fro one hour. When completely cool run knife through the edges and release the cake from the pan.
To make the topping heat heavy cream,remove from heat and add chopped chocolate. Allow it to sit for one minute and then whisk and stir quickly until chocolate melts and the mixture is smooth Allow it to cool.
Place the cake with wire rack on a tray and pour the glaze over the cooled cake letting it flow down the sides. 
To make the butter cream, whip butter till fluffy, add sugar and whisk till well blended and light and airy. Refrigerate for 15 minutes. Fill into piping bags and decorate the cake.
Refrigerate overnight and serve or wait till the glaze is adhered to the cake and then serve.



Try this,
Hope you will all enjoy!

Thursday, January 8, 2015

Chicken Spring Rolls



Chicken Spring Rolls

Spring rolls needs no special introduction. This is my kids favorite, so I make them often as a snack. Chinese Style spring rolls are traditional festival food. Pastry sheets with meat and vegetable filling, is rolled into cylinders and deep fried  to from a crispy and tasty appetizer. You can also try other vegetables like Napa cabbage, mushrooms, bean sprouts or tofu. 

Ingredients
Chicken- 1/2 pound
Ginger and garlic minced- 1 tbs
Soya sauce- 1 tsp
Oyster sauce-1/2 tsp
Dry chilly flakes-1/3 tsp optional
Black pepper- 1/2 tsp
Salt to taste
Sugar- 1/2 tsp
Cabbage shredded- 1 cup
Carrot grated- 1/2 cup
Spring onion stalks- thinly sliced
Spring roll wraps- 20 defrosted
oil for deep frying- 1 1/2 cup


To make the filling
Heat a pan/ wok and add oil. Add finely sliced chicken ( or minced chicken) and stir fry in high for 2 minutes. Sprinkle pepper powder, soya sauce and oyster sauce and continue to stir fry, till chicken is crisp and cooked. Remove the chicken from the pan.
In the same pan add one more tbs of oil and saute the minced garlic and ginger. After a minute add the chilly flakes,the sliced green onion, cabbage and shredded carrots.Stir fry in high heat for two minutes.  Finally the cooked chicken, sugar and toss well (you can also add a few drops of rice vinegar). Allow this filling to cool down completely.

Add 1/2 tsp of corn starch to 1/3 cup of water, mix well and keep aside. Use this to moisten the edges of the wrap.

While working keep the defrosted wraps covered by a damp cloth to prevent drying.
Place one wrap on the working board like a diamond, with one side pointing towards you. Put one tbs of filling. Lift the bottom corner and tuck it under the filling. Roll tightly half way through, fold both sides towards the center, brush  sides with corn starch liquid and continue rolling nice and tight. The moist edges with stick and seal the roll.
Heat oil in a pan, slide spring rolls into the oil in batches and fry till both sides are evenly brown and crisp. Drain on paper towels, allow to cool before serving.

Try this
Hope you will all enjoy!

Tuesday, January 6, 2015

Butter Biscuits/ Kerala Bakery Biscuits



Butter Biscuits/ Kerala Bakery Biscuits

Happy New Year to all my friends and readers!
This is my first post of 2015. I know I am a bit late to wish to all. Wish you all a happy and rocking 2015!
To celebrate New Year, I am posting one of my favorite treats..Kerala bakery style biscuits/cookies. It has a  light melt in mouth texture, which makes it really addictive. It is somewhat similar to the Benne biscuit. It is called butter biscuit or Kerala Nankattai, but has little or no butter at all. Try this, you will surely love it.

Ingredients
All purpose flour- 2 1/2 cup
Powdered sugar- 1 1/2 cup
Cardamon powder- 3/4 tsp
Baking powder- 1 tsp
Salt- 1/2 tsp
Butter- 1 tbs
Vegetable shortening- 2 tbs
Vegetable oil- 1/2 cup
Chopped cashew nut- 1/3 cup


In a bowl add flour, powdered sugar, baking powder, salt and cardamom powder. Whisk it together till well combined.Add room temperature butter and shortening into the flour. With a pasty blender or with your fingers rub it into the flour until the flour resembles course sand like mixture. Add the vegetable oil little by little into the flour. Mix until mixture looks damp and crumbly.Add the chopped nuts and mix. Press handful of mixture to form balls. It should hold together and also easily break off when crumbled. If it does not hold together add one or two tsp of oil ( you will need between 1/3 to half cup oil). Make small lemon-sized balls and place on a tray and refrigerate for half an hour.
Pre heat oven to 350 degree F and line baking sheet with parchment paper.
Take each ball and arrange on baking sheet, placing each two inches apart. Bake for 12 to 15 minutes  Rotate the pans from front to back halfway through the baking time to ensure even baking.
Let the cookies firm up on the pan for 1 to 2 minutes and then transfer the cookies to cooling racks
Allow the cookies to cool down completely. Left over cookies can be stored in an airtight container.


Try this,
Hope you will all enjoy!

Related Posts Plugin for WordPress, Blogger...