Almond Oats Biscotti

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Crispify your tea-time with almond-oats biscotti ...

Make: 10 biscotti

Ingredients:

1/2 cup All purpose flour   

1/4 cup oats    

1/2 tsp baking powder           

1/2 tsp baking soda    

1 tsp vanilla essence           

1/4 cup Sugar

1/4 cup almonds, crushed           

1 tbsp oil         

1/8 cup milk    

Method:

• Sift the flour, baking powder and baking soda. Add oats, sugar and crushed almonds and mix well.
• Add oil, vanilla essence and combine well to a crumbly mixture.
• Now by adding milk, knead into soft dough.
• Roll dough into a log on floured surface. Place it on greased baking dish or baking sheet.
• Bake at 170 degree in preheated oven for 20-25 minutes.
• Remove and cool for 10 min.
• Slice diagonally with sharp knife into equal size pieces.
• Arrange them on baking sheet, cut side down and bake again for 10 min at 150 deg C.
• Flip them and bake again for 5 min.
• Cool and keep in air -tight container. Serve with tea or coffee.

Mango Cream Delight

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 Treat your guest with a delightful dessert made with whipped cream and mango…

Ingredients:

100 ml sweetened whipped cream

1/4 tsp gelatin

1/4 cup warm water

6 tbsp mango squash

1 tbsp corn flour in 1/4 cup water

Chopped mango pieces

Method:

• Mix gelatin in warm water, mix well and keep aside.
• Whip cream with electric beater to soft peaks. Gently fold gelatin mixture in cream.
• Fill in a piping bag with big nozzle and keep in fridge for 1/2 hour.
• Heat cornflour mixture and mango squash in a pan till thick consistency. Keep aside to cool.
• For individual serving, take shot glasses, layer cream from piping bag and then spread 1 tbsp mango squash and repeat to get 3-4 layers.
• Keep in fridge for 2-3 hours to set.
• While serving, top with chilled mango pieces.

Sending to Merry tummy  

Sending to Saju's taste and Simply tadka

                                               

Chana Tikki with Aloo Tamatar Curry

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Delicious hot chana tikki dipped in spicy Aloo tamatar curry… Perfect recipe to celebrate
Monsoon!!!

Ingredients:

1 cup kale chana (black chickpeas)

1 onion, finely chopped

3-4 cloves garlic

1 tsp ginger-garlic paste

2-3 green chillies, finely chopped

1 tbsp fresh coriander, finely chopped

1 tsp garam masala

1 tsp chaat masala

2-3 slices brown bread

Salt to taste

Oil for shallow frying

For Aloo-tamatar Curry:

3 medium potatoes, chopped in chunks

1 onion, chopped, finely chopped

2 large tomatoes, finely chopped

3 cloves garlic, finely minced

1/2 tsp mustard seeds

1 green chilli, finely chopped

1 tsp red chilli powder

11/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp turmeric powder

Salt to taste

1 ½ tbsp oil

Chopped coriander leaves for garnish

Method:

• Wash & soak chana overnight. Drain and grind them (use 1-2 tbsp water, if required)
• Add salt, garlic-ginger paste, green chili, coriander & chopped onion.
• Add bread slices one by one and mix well it will absorb excess moisture.
• Now add the garam masala and chaat masala, mixing thoroughly.
• Take small quantity of mixture on your palm, shape it round & fry till golden brown on both sides.

 For Aloo-tamatar Curry:

• Heat oil in a pressure cooker and add the mustard seeds and let them crackle.
• Now add onions and garlic and saute till the onions turn light brown. Add the green chillis and all the spices. Mix well.
• Add the tomatoes and stir-fry till the oil separates and it gets mushy.
• Add the potatoes and combine and keep covered with a lid on low heat for 1-2 min.
• Add salt and 1 ½  cups water and cook for 1-2 whistle to get the desired curry consistency.
• While serving, place tikki in a bowl, pour curry and topped with 1 tbsp curd and chopped onions.

Veg Shepherd's Pie

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Enjoy this hearty dish made from kidney beans and vegetables topped with creamy mashed potatoes….

Ingredients:

2 large potatoes, chopped

1 tsp dried herb powder

1 tbsp butter

1/8 tsp salt

1/8 tsp black pepper powder

2-3 tbsp milk

1 cup mix vegetables, parboiled

1 small onion, chopped

1 cup kidney beans, cooked

2 large tomatoes

1/2 cup tomato puree              

1/4 tsp soya sauce

1/4 cup shredded cheddar cheese

1/2 tsp chilli flakes

1 tsp olive oil

Salt to taste

Method:

•  Cook potatoes or microwave for3-4 min in water until tender. Drain and mash well.
• Microwave butter for 10 seconds and add dried herbs. Add in mashed potatoes with salt and pepper.
• Now beat potato mixture with enough milk to make them light and fluffy and keep aside.
• Heat oil in a saucepan, cook onion until translucent.
• Stir in kidney beans, tomatoes, and tomato sauce, soya sauce and vegetable mixture.
• Mix in salt and chilli flakes and cook for 5-7 min.
• Preheat oven to 175 degrees C (375 deg F).
• Transfer vegetable mixture to a baking dish. Sprinkle cheese and a pinch dried herbs.
• Cover it with potato mixture over the top using piping bag or with ladle.
• Bake for 20-25 min. and broil for 1 min to get brown on top.