With the start of the festive break at school have been planning to put better use of the time that I save on from my busy bee schedule.I had met Orly Ziv author of “The Israeli cookbook”-a charming woman with a captivating smile during my visit to Beijing for the Gourmand World cookbook awards. Little did I know that our friendship would help us meet each other again in Munnar.It was the biggest surprise for me when Orly wrote to me that she had plans to come to Kerala and would love to meet up .We met up in May and had the best moments together..one of her gifts was the special tahini paste from Israel .It’s Christmas and heres a recipe for Tahini Almond cookiesfrom her cookbook that kept me craving for more..
- 1 cup flour
- 1 cup wheat flour
- 1 cup almond flour
- 150g unsalted butte
- 3/4 cup sugar
- 1 tsp vanilla extract
- pinch of salt
- 2 tbsp of water
- 1 cup of tahini
- almond silvers optional
- Preheat oven to 175 degree celsius
- In food processor blend all the flours, butter sugar , vanilla and salt till the mix becomes like coarse crumbs.Add water and tahini and process until smooth dough begins to form. Remove the dough from the food processor bowl and knead it a few times on the counter until smooth.Create small balls of the dough, place them on the baking sheet, then flatten each one slightly with your fingers.Press an almond silver on to the top of each cookie.
- Bake for 12-15 minutes or untilgolden brown.Cool and serve.
Heres the interview that was aired on the Timesgroup channel “Magic bricks now” in the show Great Getaways
So heres wishing everyone a wonderful Christmas !!!!
I have been trying to update my food court since last month and the moment to write out came today.It was a total hectic month with my kids down with sickness and the happy moment was a write up on me in a magazine called FWD LIFE(march 2012 issue).Heres the link to the online issue of the magazine(page 58)http://www.fwdlife.in/emagazine/march2012.html
I’m so happy that Srivalli chose Khara biscuits of Iyengar bakery(Karnataka special) as this months ICC.If you are looking for something to munch of with a hot cup of tea when its raining..this biscuit is perfect with the spice of chillies and the aroma of cilantro.The best part is that these cookies can be stored in airtight containers for about 4 days.
My husband was quite addicted to these biscuits..guess its bcz he craves masala biscuits…:)
Here’s the recipe
Iyengar bakery Khara biscuit
2 cups of all purpose flour
1/3 cup softened butter
5-6 green chilies chopped
4 tsp sugar
coriander leaves/cilantro a few twigs chopped
2-3 tbsp yogurt(i used 4 tbsp yogurt)
Preheat oven to 160 degree
Prepare the baking tray with an aluminium foil sheet smeared by a few drops of vegetable oil/cooking spray.
Whisk the flour and salt together in a bowl.
In an other bowl beat the sugar and butter till creamy.Now add in the yogurt.
Mix in the flour(you will have to use your hands ) and incorporate well to make a dough.
Do not use too much of pressure.
Roll the dough into 1/4 inch thickness and cut out round shapes with a cookie cutter.
Line them in the prepared tray and bake for about 18-20 minutes.
If you want more crispier biscuits you can bake for a few for minutes.
Cool them on a wire rack and transfer into airtight containers.
This months punch ..Wheat Almond Cookies.. was chosen by Ria from Manjula’s Kitchen .If you are in a mood to bake out cookies super quick and simple this is the best recipe.My modifications to the recipe was that I added almond meal to the dough in lieu to the sliced almonds and topped the cookies with almonds.I did lessen the sugar to about 3 tbsps.
Here’s the recipe for this crunchy delight..
EGGLESS WHEAT ALMOND COOKIES
1 cup Whole wheat flour
1/2 cup castor sugar
1/4 tsp salt
1/4 tsp elaichi coarsely powdered
1/2 cup Butter
2 tbsp milk
- Preheat the oven to 360 degrees farenheit.
- In a bowl mix flour,sugar,salt,sliced almonds and cardamom powder.
- Add soft butter and milk to the mix and knead it into a soft dough.
- Divide the dough into 24 equal parts and roll them into balls.
- Press each ball between palms tp half inch thickness and place them on cookie sheets about an inch apart.
- Bake for 18 mins till light brown.
- Let cookies cool for about 2 to 3 mins before taking them off the cookie sheets
Store the cookies in an airtight container and ..MUNCH on 🙂
This months DB was quite a yummy challenge ..thanks to Mallory of Sofa In the Kitchen.The month of Feb has been quite tiring after my sons birthday, they were both infected by chicken pox.So I was lagged up in my posts..
This months challenge was Panna cotta and Florentine cookies.For the Panna cotta my first choice of fruit was strawberries..but when I looked through my window and saw the ripe tree tomatoes in my garden I dropped the strawberry idea .
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon granulated sugar
pinch of salt
- Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk . Let it stand for 5 minutes .
- Pour the milk into the saucepan and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes whisking a few times.
- Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
- Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
- Refrigerate at least 6 hours or overnight.
TREE TOMATO GELEE
- Sprinkle gelatin over water.
- Place fruit and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the tree tomato mixture and stir until gelatin has dissolved.
- Remove from heat and allow to cool
- Now layer it with the panacotta in the glass.After layering with the gelee refrigerate it for 45 minutes.
The Oatmeal Florentine cookies were a mere delight for my kiddos. :)It was super Crunchy!
OATMEAL FLORENTINE COOKIES
2 cups quick oats
1 cup granulated sugar
2/3 cup plain (all purpose) flour
1/4 cup dark corn syrup
1/4 cup whole milk
1 tsp vanilla extract
pinch of salt
1½ cups dark or milk chocolate
Preheat oven to moderately hot 190°C. Prepare your baking sheet with silpat or parchment paper.