Click the pictures to get the recipes
                                     

Thursday, June 18, 2015

Multigrain Atta Diamond Cut Biscuits | Fried Diamond Biscuits | Indian Snacks


Usually Diamond biscuits are made up of all purpose flour/maida.  But here I substituted it with multigrain atta flour to make it a healthier version.

Ingredients
  • Multigrain atta flour – 2 cups
  • Ghee – 4 tbsp
  • Powdered sugar – ¾ cup
  • Salt – a pinch
  • Soda salt – a pinch
  • Water – ¼ cup
  • Oil – for deep frying
Method
Mix together the flour, powdered sugar, salt and soda salt in a bowl.
Add ghee and mix well. Add water little by little to make dough.  Divide the dough into 4-5 equal sized balls.
Roll out carefully a ball into 3mm thick flat bread. Meanwhile heat a pan on medium heat, add oil for deep frying. Cut diamond shapes out of rolled dough. Fry them as batches on medium heat for 2-3 minutes or until it becomes golden brown. Once done remove from oil, drain on kitchen towel.
Repeat the same for the remaining balls. Once the biscuits are cooled down, store them in an airtight container.  Can keep the biscuits for 2 weeks.

Tuesday, May 12, 2015

Kabak mucver | Courgette Patties - Turkish Style | Zucchini Patties


 
This is ideal for lunch, supper, a savoury snack or appetizer, these patties are versatile. If you like it hot add more Turkish red pepper or chillies.





Tuesday, February 17, 2015

Home made Pineapple Jam for Pineapple Tarts


Chinese New Year is around the corner and everyone is busy with baking goodies, shopping and all. Pineapple tart is my favourite and last year I made both open face pineapple tart and enclosed pineapple tart. I didn’t post the recipe of pineapple jam. So here I am posting it. Pineapple jam is easy to prepare at home. You can prepare the jam in advance and use whenever you want.



Ingredients

  • Small ripe pineapple – 1 (about 2lbs/1kg)
  • Sugar – ¾ cup (185g)
  • Lemon juice – 1 tbsp
  • Cloves – 2
  • Star anise -2

Method

Peel and core pineapple. Chop into small pieces. Process them in a food processor or blender until smooth paste.

Heat a heavy bottom pan; add pineapple paste, lemon juice, sugar, cloves and star anise and mix. Simmer uncovered over medium heat. Stir frequently until it become thick about 20-25 minutes.

If you are able to make a ball out of the jam, then that is the right stage to switch off the heat. Transfer the jam to a shallow dish, let it cool. Remove cloves and star anise.

Store in airtight container and keep in refrigerator.

Open Face Pineapple tart




Enclosed Version

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