Popular Recipes

Friday, May 21, 2010

"Sweet Treats"- Biscotti with Oats and Nuts

I love baking goodies at home.Especially Biscottis, Scones etc which we can have with our afternoon tea. Baking at home gives me the satisfaction....that I know what's exactly going in there and how much of it...I can cater the recipe to myself..make it less sweet, use less butter, add ingredients that my family likes etc etc .....
Now, I made up this recipe of Biscotti with Oats...not because 'Oats' is my families favorite...but to make them eat some oats!!! I like oats and have it for breakfast daily...but 'M' and 'E' are not oat fans at all...
These Biscottis have 'oats' and 'nuts' and are (may be) a little better for you than the ones with only 'all purpose' flour. And they tasted soooo good....crunchy, nuttier with perfect sweetness.

2 cups all purpose flour
1 cup oatmeal (quick cooking oats)
1 cup sugar (adjust to taste)
3 large eggs
½ cup chopped roasted walnuts and almonds
4tbsp butter+1 tsp butter
2tbsp Cool whip topping
2tsp baking powder
2 pinches salt

1) Coarsely grind the oatmeal. Add 1 tsp butter and roast in microwave for 2 – 3 mins.
2) Beat 3 large eggs. Add softened (room temperature) butter and cool whip topping. Whip all together.
3) Add the all purpose flour, oatmeal, sugar, baking powder, chopped nuts, salt etc and make into dough.
4) Pre heat oven to 350 F
5) Roll the dough into two ‘logs’ on a greased baking sheet.
6) Bake on greased baking sheet for 20-25 mins , until lightly brown.

7) Cool the logs for 15-20 mins.
8) Slice the logs horizontally, to make ‘Biscottis’.

9) Bake the Biscottis again at 350F for 15-20 mins until crisp.
Enjoy the crunchy, nutty Biscottis with your tea or coffee..

Monday, May 17, 2010

"Everyday cooking"- Mix Daal Dhokla/ Idli (Steamed rice and lentil cakes)

Do you crave the things your mom made back at home when you visited the last??? I was exactly experiencing the same....Mummy had made this dhokla during my last India trip.I had liked it so much and felt the taste lingering on my tongue, as I remembered it.....
This preparation  can be 'had' as 'Dhoklas' or made into 'Idlis' ..as per the preference.I like to have it as an appetizer or a side dish , with 'mustard-sesame' tadaka on top!
This dhokla tastes different than the traditional idlis(made withrice and  urad daal alone), is 'tangy' due to fermentation, has more protein, and can be made 'Spicy' according to taste.

1 measure of Rice
1/2 measure of Urad daal
1/2 measure of Chana daal
1/2 measure of Moong daal
1/4 measure yogurt
2tsp green chili-garlic paste( add more to make spicy dhokla)
2tbsp oil
1tsp Baking soda
2tsp mustard seeds
2tsp sesame seeds
1/4tsp asafoetida/hing
few curry leaves
Fresh green cilantro for garnishing

1) Soak the rice, and the daals overnight in water.
2) Next day, grind the rice and daals into smooth-coarse batter
3) Mix the yogurt and keep in warm place for 6-8 hrs until it ferments and rises up.
4) When you are ready to steam the 'Dhokla/Idli', oil a flat bottom vessel/ idli plates.
5) Boil water in the 'Staeming vessel'( I use pressure cooker without the 'pressure' for steaming the dhokla'.)
6) When the water comes to a boil....mix 1 tbsp oil with 1tsp baking soda and whisk.Add this mixture to the fermented batter.The mixture will become fluffier.Add the chili -garlic paste to the batter.Mix.
7) Pour immediately into the oiled pan and steam on medium flame for 20 mins or so.
8) Let it cool for 15 mins
9) For Tadaka: Heat 1 tbsp oil, add mustard seeds, sesame seeds, hing, curry leaves.Pour on top of the dhokla.

10) Cut into wedges like pizza or square or diamond shapes. Garnish with Cilantro.
11) Can be served 'as is' or with 'Cilantro chutney, ketchup or mint chutney.