Sesame Biscotti

Sesame Biscotti

Sesame Biscotti
Recipe source: Chefindisguise

3 cups all-purpose flour
½ -1 cup sugar
2 tsp baking powder
2 tsp fennel seeds
3 tsp sesame seeds
2/3 cup vegetable oil
3 eggs
2 tsp vanilla essence

For topping:
5 tbsp honey
½ cup sesame seeds

Line a baking tray with parchment or wax paper and lightly grease with oil.
In a food processor bowl beat eggs, sugar and vanilla.
Add oil, sesame seeds and fennel seeds and beat for one minute.
Add flour and baking powder and beat to mix completely.
Dough will be sticky.
Wet your hands with water and transfer the dough to the baking tray. Smooth top with wet hands.
Drizzle honey on top and spread gently.
Sprinkle sesame seeds generously.
Bake in preheated oven at 180 degree Celsius for 30 mins or until a skewer comes out clean.
Take out of oven and cool completely.
Cut biscotti into desired shape using a serrated knife.
Spread on a baking tray and bake again for 5-10 minutes. Turnover and bake for 5 more minutes.
Switch off the oven and let biscotti sit in the oven for an hour or so.
Store in an airtight container when completely cool.


Orange Olive Oil Cake with Yogurt

Orange Olive Oil Cake

Extremely moist and delicious cake!

Orange Olive Oil Cake with Yogurt

2 cups all-purpose flour
2 tsp baking powder
1 ½ cup sugar
2 eggs
¾ cup olives oil
¼ cup of orange juice or lemon juice
Zest of one orange or lemon (per the juice you are using)
1 cup thick yogurt or Greek yogurt (tie 2 cups yogurt in muslin cloth and leave for 2 hrs)

½ cup icing sugar
1-2 tbsp orange juice

Preheat oven to 160 degree Celsius.
Whisk flour, baking powder and keep aside.
In a large bowl whisk sugar, yogurt, eggs, orange juice, orange zest and olive oil until nicely mixed.
Add flour in 2 additions and gently mix to combine. Don’t over mix.
Pour into greased and wax paper lined cake pans and bake for 35-40 mins.
Let cake cool in pan for 15 mins before you invert in a wire rack to cool completely.
Mix icing sugar and orange juice little at a time to get pouring consistency.
Pour over the cooled cake. Leave aside to set.
Slice and serve.

Oats Peanut Butter Pancake with Dates Syrup

Oats Peanut Butter Pancake

Soft Fluffy pancakes!

Oats Peanut Butter Pancake with Dates Syrup

1 cup all-purpose flour
½ cup oats flour (powder regular oats in grinder)
3-4 tbsp brown sugar
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 large egg
1 ¼ cup buttermilk or yogurt mixed with water
4-5 tbsp creamy peanut butter
1 tsp vanilla essence
3-4 tbsp mini chocolate chips (optional)

Whisk flour, oats powder, baking powder, baking soda, salt and sugar in a bowl.
Whisk buttermilk, sugar, peanut butter, egg and vanilla in a large bowl until well combined.
Add flour mixture and whisk lightly or fold to combine.
Fold in chocolate chips. Don’t over mix.
Heat a non-stick pan and brush butter. Keep medium heat.
Pour 3-4 large tbsp batter and make into circle with the back of the spoon.
When bubbles start to appear, flip over and cook for 30 secs.
Serve with any syrup of your choice; date syrup pairs well!

Aebleskiver with Almond Flour (Danish Pancake)

Danish pancake

Aebleskiver is Danish pancake made plain or with filling. Its made in special pan called aebleskiver pan or for some of us in…..unniappam chatti!

Aebleskiver with Almond Flour (Danish Pancake)

1 ½ cup all-purpose flour
½ cup almond flour (powder almonds in grinder)
3-4 tbsp sugar
2 tsp baking powder
½ tsp baking soda
1 ¾ cup buttermilk (or yogurt +water)
2 eggs
2 tbsp melted butter or oil
1 tsp vanilla essence

Whisk flour, almond flour, baking powder, baking soda and sugar in a bowl.
In another bowl, whisk egg.
Add buttermilk, oil and vanilla and mix.
Add wet to dry and mix just until combined.
Heat aebleskiver pan (unniappam chatti) and brush butter or oil.

Danish pancake 1

Fill each mould ¾ full.
When bottom starts to brown, use a toothpick to turn it upside down. Cook for additional 30 sec to 1 min till it becomes brown.
Transfer to a plate and sprinkle icing sugar.
Serve with honey or maple syrup, but even delicious without.

Yogurt Chutney for Idli /Dosa

Yogurt Chutney for Idli

Simple yogurt chutney for Idli, dosa and such items. A very easy dish and great accompaniment to sambar!

Yogurt Chutney for Idli /Dosa

½ cup thick yogurt
4 garlic cloves
½ -1 tsp red dry chili flakes
Salt to taste
2 tsp oil
Few curry leaves
1 dry red chili broken into 2

Stir yogurt and salt in a small bowl and keep aside.
Slice and crush garlic and keep aside. (crush nicely but don’t make a paste)
Heat oil and in a pan and add curry leaves and whole chili pcs.
Add garlic and saute till it turns brown.
Add chili flakes and mix well.
Take off fire and add to yogurt.
Mix well and garnish with red chili flakes.
Serve with Idli/Dosa.

Sunflower Seeds & Chocolate Chip Muffin

sunflower seeds muffin

Sunflower Seeds & Chocolate Chip Muffin

2 cups all-purpose flour
½ – ¾ cup white or brown sugar
1 tbsp baking powder
¼ tsp salt
1 large egg
¾ cup milk
½ cup oil
1 tsp vanilla essence
½ cup sunflower seeds
¼ – ½ cup mini chocolate chips

Preheat oven to 160 degree Celsius and keep muffin pan ready lined with paper cups.
Whisk flour, sugar, baking powder and salt in large bowl.
Whisk egg in another bowl. Add oil, vanilla, and milk and whisk to mix.
Pour the mixture into flour bowl and mix just to combine.
Add sunflower seeds and chocolate chips and mix gently. Don’t overmix.
Fill ¾ muffin cups with batter. Sprinkle few sunflower seeds on top.
Bake for approx. 20 mins till tops are domed and toothpick inserted in the center comes out clean.
Cool and serve. Freezes well too.

Sabudana/Tapioca Pearl Mango Pudding

Sago mango Pudding

Sabudana/Tapioca Pearl Mango Pudding
Serves 5

½ cup tapioca pearls (chavvari)
1 cup milk
1 medium ripe mango slices
1 ½ tbs corn flour or custard powder
2-3 tbsp sugar (per taste)

For garnish:
2-3 tbsp finely chopped mango pieces
Few chopped nuts
Few finely chopped mint leaves

Wash and soak sabudana in water for ½ hr.
Boil 2 cups of water and add drained sabudana.
Stir and simmer for 5 mins.
Switch off flame and keep covered. Sabudana will swell and become opaque.
Drain the water and wash in running water. Drain and keep aside.
Boil 1 cup milk. Dissolve custard powder in additional 3 tbsp water and add to milk.
Add sugar. Stir for few mins until it becomes thick. Let the custard cool completely.
Blend mango pieces and 1 tbsp sugar to smooth paste.
When the custard is completely cool, stir in mango puree and tapioca pearls.
Refrigerate till chilled.
Pour into individual dessert bowls.
Garnish with mango pieces, nuts and few chopped mint leaves.