Women’s Day at home was celebrated by the three women and the one man in the family with something sweet and something savoury. I am in one of my moods today and really dont have the words to describe all the emotions I feel on being a Woman myself so will just say that “I Love Who I Am and What I Do”
So, without much ado,two great dishes that took less that an hour to rustle up!!
Savoury Cheese Biscotti with Indian Spices:
Source-A Mix and Match of Multiple Websites
Yield: 12 large biscuits or 18 small ones
2 cups/250g all-purpose flour (unbleached or regular)
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. Jeera Powder, roasted and coarsely ground
1/3 cup Nutralite, cold, cut into chunks
2 Tbsp vegetable oil
1 heaping cup/ 6-7 oz. /150-170g grated cheddar cheese(I used amul processed)
1/2 – 2/3 cup or 120-160ml milk (I didn’t need more than 1/2 a cup)
1 tsp dried red chilli flakes
Corriander-1/4 cup finely chopped
For brushing on top:
2 Tbsp. nutralite
1/2 tsp. jeera powder roasted and coarsely ground
1/2 tsp. red chilli flakes
1.In a large bowl, whisk together the flour, baking powder, salt,red chilli flakes and jeera powder.
2.Add the cubed nutralite. Using a fork, cut butter into flour until it is coarse, like bread crumbs (doesn’t need to be fine).
3.Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together. Do Not over mix or knead!!
4.Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.
5.Drop small portions of the dough onto an un-greased cookie sheet or a Silpat using an ice cream scoop or large spoon. I just used an aluminium foil on the baking tray.
6.Bake for 15-17 minutes in a preheated oven at 400F/.
7.While biscuits are baking, melt 2 tbsp of nutralite in a small bowl with 1/2 teaspoon jeera powder and the red chilli flakes.
8.When biscottis come out of the oven, use a brush to spread this butter over the tops of all the biscuits. Do this a few times – it’s an experience to watch all the butter getting absorbed into the biscuit! Use up all of the butter. Serve warm.
This can also be had with soup or with evening tea!
And now the SWEET
Chocolate Almond Rocks:
•12 almonds and 12 Cashews
•100 g dark cooking chocolate
•Attractive wrapping foils
-Roast almonds and cashews in the microwave on 100% power for 2 minutes. Melt chocolate in the microwave for 3 minutes on 60 % power.
-Mix the almonds and cashews to the dark chocolate mixture. Let it thicken for a few minutes.
-Spread butter paper on a plate and drop a small amount of this chocolate with a spoon on the butter paper like a small rock.
-Make all chocolates in a similar way.
-I did this a little differently . I put these small rocks into a gunta pongaralu maker,the one in the picture and refrigerated it. It was super easy to remove because of the Teflon coating. Totally non messy.
-For those living abroad you could use a pancake puff maker instead..
-Refrigerate for 35 minutes or deep freeze for 10 minutes. Wrap in attractive foils.
P.S: A humble request to all the visitors on this blog, please comment, review the recipes and share your experiences. It will really build my morale and make me want to post more of these easy to make dishes for everyone!! Thanks.