Friday, December 30, 2016

Eggless Tutti Frutti Cookies | Karachi Biscuits

I had planned to blog this recipe well before Christmas because well,it is festive and quite apt for gifting.Now no excuses as Christmas came and went,but at least I can post this for New Years!!So how's your planning going on for the New Year party?Well,if you ask me,our plan is a good dinner at home,movie and cake cutting at 12.Oh,we are quite boring that way :)

So this recipe today,I made it first while we were visiting a new born and I had to whip up something quick for the family.The cookies were a hit and I was asked from where I brought it.If that isn't compliment enough,I don't know what is.It is a very simple recipe but requires a bit of time to chill so that you get perfectly shaped cookies.
Moving on to the recipe.

Eggless Tutti Frutti Cookies | Karachi Biscuits
Recipe source - DesiTadka

Ingredients

All purpose flour/Maida - 1 1/2 cups
Custard powder - 1/2 cup{I used Vanilla flavored}
Baking powder - 1 tsp
Tutti Frutti - 1/2 cup
Chopped Cashewnuts - 1/4 cup
Butter - 1/2 cup,softened
Powdered sugar - 1 cup
Pineapple essence - 1/2 tbsp
Milk - 3 tbsp

Method

Sift together flour,custard powder and baking powder well.
Mix in tutti frutti and chopped cashews and keep aside.
Cream together butter and sugar till pale and fluffy.Mix in the essence and milk and give a good stir.
Slowly start adding the flour mix till you get a smooth dough.Add a tsp or so of milk if you feel the dough is not coming together.
Divide the dough into two.Roll the dough into logs,cling wrap and refrigerate for at least 3 hours.
Preheat oven to 160C and lightly grease your cookie tray.
Remove the cling wrap and using a sharp knife cut out about 1/4' slices.
Arrange them on the cookie tray and bake for about 15-20 minutes or until the cookies turn slightly golden on the sides.
Cool on a wire rack and store in an airtight container once it cools down completely.

Step by Step Pictorial

Sift together flour,custard powder and baking powder well.
Mix in tutti frutti and chopped cashews and keep aside.
Cream together butter and sugar till pale and fluffy.Mix in the essence and milk and give a good stir.
Slowly start adding the flour mix till you get a smooth dough.Add a tsp or so of milk if you feel the dough is not coming together.
Divide the dough into two.Roll the dough into logs,cling wrap and refrigerate for at least 3 hours.
Preheat oven to 160C and lightly grease your cookie tray.
Remove the cling wrap and using a sharp knife cut out about 1/4' slices.
Arrange them on the cookie tray and bake for about 15-20 minutes or until the cookies turn slightly golden on the sides.
Cool on a wire rack and store in an airtight container once it cools down completely.
Wishing all of you a very Happy New Year!!

Wednesday, December 7, 2016

Cheesy Chutney Pull-apart Rolls

Pull-apart rolls took the blogosphere by storm a while ago.I remember,Suhaina posted it and soon after so many bloggers,including me,tried it with a roaring success.Those rolls are so popular in my home that I've tried it with so many different variations(fillings mainly).Whenever I chance upon a pull-apart bread recipe,I immediately take note and this one was one such recipe.
Though I've tried many a bread recipes by now,baking bread still makes me nervous and anxious which ends in happiness when I smell the bread baking in the oven.

The dough is an enriched one,with the addition of milk and butter and the resultant rolls are super soft and melt in the mouth.The original recipe called for a spiced cheese spread and since the one I had was plain I had this idea of adding my Mint chutney to it and hence the name cheesy chutney pull-apart rolls.This tasted almost like my mint chutney sandwiches but these were definitely tastier.

Also check out



Cheesy Chutney Pull-apart Rolls
Recipe courtesy - Gayathri

Ingredients

All Purpose flour/Maida - 2 1/2 cups

Salt - 1 tsp
Instant Yeast - 1 1/4 tsp
Sugar - 1/4 cup
Milk- 1 cup
Butter - 1/3 cup
Cheese spread - 1/4 cup
Mint chutney - 1/4 cup

Method


Heat milk and butter until butter melts.Set it aside until it comes to luke warm.

In a bowl mix together flour, salt, sugar and yeast.
Add the luke warm milk and mix to form a sticky dough.
Transfer to the counter and knead for 10 minutes until it becomes soft,smooth and less sticky.
Use a bench scraper to handle the dough,do not add too much flour.
Once done, place it in a well oiled bowl and cover with cling film and set it aside.
Once it is double the size, transfer it back to counter, punch out the air.
Shape it into a rectangle.
Mix together the cheese spread and chutney and spread it out evenly.Roll it into a log.
Slice into 14 – 15 equal pieces.
Arrange them in a greased 10″ tin or a baking tray.I used two 7' round tins.
Cover and set aside for 20 minutes.
By the time, preheat oven to 200°C.
Bake the rolls for 15 – 20 minutes or until the top is nicely browned.
Remove from oven, brush the top of the rolls with butter and sprinkle some coriander leaves.
Serve them hot or warm.

Step by Step Recipe

Heat milk and butter until butter melts.Set it aside until it comes to luke warm.
In a bowl mix together flour, salt, sugar and yeast.
Add the luke warm milk and mix to form a sticky dough.
Transfer to the counter and knead for 10 minutes until it becomes soft,smooth and less sticky.
Use a bench scraper to handle the dough,do not add too much flour.
Once done, place it in a well oiled bowl and cover with cling film and set it aside.
Once it is double the size, transfer it back to counter, punch out the air.
Shape it into a rectangle.
Mix together the cheese spread and chutney and spread it out evenly.Roll it into a log.
Slice into 14 – 15 equal pieces.
Arrange them in a greased 10″ tin or a baking tray.I used two 7' round tins.
Cover and set aside for 20 minutes.
By the time, preheat oven to 200°C.
Bake the rolls for 15 – 20 minutes or until the top is nicely browned.
Remove from oven, brush the top of the rolls with butter and sprinkle some coriander leaves.
Serve them hot or warm.

P.S- As I was writing the post,I realized that I had missed to add one main ingredient ie Sugar,was wondering how I missed it.But the rolls were delicious and the texture was also spot on :) so no complaints!

Thursday, November 24, 2016

Cinnamon Sugared Almonds

If you are a regular here,you'd know my fascination for Cinnamon.I love Cinnamon and do not skip a chance to add it in a recipe.Of course the top favorite being these delectable Cinnamon rolls.I love the flavor and the earthiness of this spice and can go on and on singing praises for the same.
It was no wonder then when I came across this idea of pairing Cinnamon with nuts,I fell for it.A while back,during a party a friend brought along a bunch of candied nuts.I am not so much a nuts person,so believe me when I tell you,those nuts were damn addictive.Especially the almonds.I wanted to recreate it and searched for a recipe.

These sugared almonds are indeed a breeze to make and takes just under 20 minutes from start to finish.How cool is that?
As a kid,I used to relish sugared cashews which were made by making a sugar syrup first with strings and then nuts added to it which created a lovely sugar coating all around the cashews.This one is pretty similar,with less work and an added flavor of cinnamon.I hope you do try it out for your next party!

Cinnamon Sugared Almonds
Recipe source - AllRecipes

Ingredients


Almonds - 1 cup
Sugar - 1/2 cup
Water - 1/4 cup
Cinnamon - 1 tsp

Method

In a non stick kadai,mix together sugar,water and cinnamon and let it come to a boil.
Mix in the almonds.Stir and cook the mixture till the sugar syrup thickens and coats the nuts evenly.
Grease a plate and pour the nuts into it.Separate almonds using forks and let it cool down for about 15 minutes.

These Sugared Almonds taste delicious warm and in room temperature as well.Store in an airtight container once completely cool.Planning to try a mixed version,like I tasted,next time :)

Other Cinnamon Favorites on the blog

Cinnamon Cookies
Apple Cinnamon Braided Bread
Orange Marmalade Cranberry Pull apart Loaf
Apple Cinnamon Bundt Cake
Apple Cinnamon Streusel Muffins


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