ALMOND JAPONAISE CAKE


This pastry is an addictive one . The first time I tasted it was too awesome .

Once I got the recipe ,I’m trying it too often ,with filling innovations .

Check my cashewnut version of the same.

This will be with coffee filling .

Now for the recipe

INGREDIENTS

3 egg whites

1/4 tsp cream of tartar

1/2 cup granulated sugar

4 tsp corn flour

3/4 cup powdered almonds

1 tblsp milk or milk powder

METHOD

Beat the egg whites. When it starts to foam, add the cream of tartar and beat to a stiff

froth.

Add sugar gradually ,and beat to a stiff froth( it should stand in peaks)

Mix the grounded  almonds and cornflour together .

Fold gradually into the egg whites .

Make circle patterns on a parchment sheet .Turn the sheet to the other side and pipe into

the drawn circles .

Bake in a slow oven 175-160 degrees, for 25 – 35 minutes till light brown .

Allow to cool in the oven itself ( it will turn crisp)

To prepare the filling

Heat the sugar and water till, sugar dissolves and slightly syrupy.

Beat the egg yolks till creamy.

Drizzle in,the  hot sugar syrup into the yolk mixture ,whilst beater is on and beat till

creamy .

Add the butter cubes one by one and beat well .

Allow to rest in the fridge till the meringues cool .

Then, beat again lightly till creamy ( do not beat too much)

Now, sandwich generously (the flat side of the meringue should be the top and the

base)

Coat with powdered almonds

You can drizzle chocolate if you like.

CASHEWNUT JAPONAISE CAKE


This is a meringue based cake , sandwiched with a filling made with butter, egg

yolks,sugar and flavouring,and coated with a nutty mixture.

Some use powdered biscuits or breadcrumbs for coating . Whipping cream can be used

for a variation .

The flavourings can be coffee, light chocolate,….I did a passion fruit this time.

Anyway, let your innovations wild and try your ideas too.

As I promised, now I’m sharing the cashewnut based Japonaise cake .

Note: The meringue has to be piped uniformly.

INGREDIENTS

For the meringue

3 egg whites

1/4 tsp. cream of tartar / vinegar/ lime

1/2 cup granulated sugar

4 tsp corn flour

1/2 cup ground cashew nuts

For the filling

3 egg yolk

1/2 cup sugar

1/4 cup water

1 /2 tsp. vanilla

100 gm butter

1/2-1 cup powdered cashewnuts ( for coating)

METHOD

Beat the egg whites. When it starts to foam ,add the cream of tartar and beat to a stiff

froth.

Add sugar gradually and beat to a stiff froth ( it should stand in peaks)

Mix the grounded cashewnut and corn flour.

Fold into the egg whites gradually.

Make circle patterns on a parchment sheet .

Turn the sheet to the other side and pipe into the drawn circles .

Bake in a slow oven 175-160 degrees for 25 – 35 minutes till light brown .

Allow to cool in the oven itself ( it will turn crisp)

To prepare the filling

Heat the sugar and water till sugar dissolves ,and slightly syrupy.

Beat the egg yolks till creamy.

Drizzle in the hot sugar syrup into the yolk mixture, whilst beater is on and beat till

creamy .

Add the butter cubes one by one and beat well .

Allow to rest in fridge till the meringues cool .

Then beat  the yolk and butter mixture again lightly till creamy ( do not beat too much)

Now, sandwich generously (the flat side of the meringue should be the top and the base)

Coat with powdered cashew nuts.

You can drizzle  with chocolate if you like.

COCO-NUTTY ROAT BISCUITS


These are cookie type traditional biscuits of Hyderabad.

Crunchy on the top,and soft inside.Decked with nuts, it is a flavor filled cookie.

Some make it even bigger than a cookie,and it is a famous Hyderabadi roat.

So let’s get into the recipe now

INGREDIENTS

1 cup grated/dessicated coconut

1.5 cups flour (maida/wheat)

1+3/4 cups powdered sugar

7 tblsp semolina/rawa

7 tblsp.gram dal flour

1/2 tsp.cardamon powder

Saffron strands mixed in little milk(optional)

1 tblsp ghee( for roasting )

Nuts for topping ( any nuts of your choice)

1 tsp white poppy seeds/khus khus

1 tsp til/ sesame seeds

A few raisins

1 tsp fennel seeds

1/2 tsp baking soda

1 tsp.baking powder

1 tsp vanilla essence

150 gm ghee

METHOD

Heat I tblsp ghee ,and fry the coconut and nuts,and raisins lightly.

Reserve a handful for topping.

Mix in the rest of the ingredients and make a dough.

Allow the dough to rest for 25 minutes.

Divide into portions you like,and press each down to make your desired shape.

You can use biscuits cutters too.(The rustic shape looks good).

Press the remaining nuts with poppy seeds and sesame.

Bake in a moderate oven ( 180 degrees) for 20-25 minutes.

CASHEW ‘N’ CUSTARD BISCUITS


Biscuits are an anytime snack,and can be made in the comfort of your home.

The smell and taste of cashew and custard was great!

You could substitute any flavor of custard powder for vanilla.

Once your baking is done leave the biscuits in the oven (after it’s switched off) for

10 minutes.

Open the oven door slightly, and allow to cool in the oven .

Do try and post in your comments!

Now for the recipe.

INGREDIENTS

1.5 gms flour

3/4 cup powdered sugar (sulphur free)

1/2 cup chopped cashewnuts

100 gm butter

5-6 tblsp milk

1/2 tsp.rose essence

1 tsp.baking powder

a pinch of salt

METHOD

Mix the butter and sugar in a bowl with a spatula.(no need to beat well).

Mix the flour,custard powder,baking powder together ,and add to the beaten butter

mixture.

Add in the rest of the ingredients and lightly knead to soft dough.

Split the dough into two portions ,make each into cylidrical shapes and wrap in cling film

Keep in fridge for minimum half an hour,or maximum 1 hour.Before you keep in the

fridge mould the dough to a square or round roll,so when you cut it you get your desired

shape.No need to roll out again.

Bake for 30-35 minutes (180 degrees).Don’t overbake when you feel the biscuit soft to

touch.It will be crunchy when cool.

 

 

 

 

BOILED RICE THATTAI


This is a melt in mouth recipe.This same recipe I used to make ribbon pakoda,and

murukku.Light on your teeth, especially those who find it difficult to crunch on snacks

like these,this southern savoury biscuit is worth the try.

The rice has to be soaked for 4-5 hours.Samba rice or any good quality rice can be used.

The rice has to be ground very fine with less water(like for ulundhu vada).

You could make 3 varieties of snacks from the same dough.

I will be giving the variations after the recipe.

Let’s get into the recipe now

INGREDIENTS

2 cups boiled rice ( soaked for 4-5 hours)

1 cup roasted gram dal( pottukadalai)

1-2 tsp.chilli powder / pepper powder

1/4 tsp asafoetida powder.

2 tblsp.channa dal( kadala parippu)

A handful of crushed raw peanuts

Salt to taste

2-3 tblsp heated butter or coconut oil

Oil for frying

METHOD

Grind the rice very fine and thick in a mixer or grinder .

Powder the pottukadalai and sift to get a fine powder.

Mix the rest of the ingredients with the rice and pottukadalai mixture and knead to get a

fine dough.

Make tiny balls out of the dough and press between two oiled sheets.Remove slowly drop

in oil ( medium flame) and fry on both sides till light golden.( When the bubbles in the oil

mellows down it is ready to remove from fire)

Note:If peanuts are opted out ,you could add sesame seeds.

For ribbon pakoda

Same recipe omitting peanuts and channa dal.

Add till/ sesame seeds

2 pips garlic crushed

This can be made substituting gram dal flour for roasted gram dal

Whenever I make this I divide the ground rice into two portions and make 2 variations.

(Do excuse as I’m not able to make and post photos now .Will update once my hand is

healed fully)

Thaen kulal murukku ( the thin murukku)

Same as ribbon pakoda mix.

So I have given you all  a 3 in 1 recipe.

Do try and comment.

WHEAT FLOUR BADUSHA


Today my sweet recipe is with wheat flour.

I have posted recipes of badusha before with white flour,and in addition to that I’m

posting  now with wheat flour.

Badusha/Balushahi(oriental doughnut)-click on for the related badusha post

Now for the recipe..

INGREDIENTS (Makes 10)

Preparation time: 15-20 minutes

1 heaped cup wheat flour

1 tblsp.curd

a pinch of salt

1 tsp.sugar

6 tblsp butter+ ghee

For the syrup

3/4 cup sugar

1/4 cup water

a dash of lemon juice

1 tsp ghee

1/2 tsp cardamon powder

few nuts for decoration (cashew,almond slivers,pistas )

METHOD

Mix all the ingredients for the dough except the flour.

Beat till creamy.

Mix in the flour now, and lightly  make a dough (Do not knead )

Cover and set aside for 5-10 minutes.

Make flattened balls (cookie shaped).

Make an impression with your thumb in the centre on each .

Fry on a low flame till golden  on both sides.

Remove and set aside.

FOR THE SYRUP

Heat the sugar and water till you get a light soft ball stage.(Put a drop of sugar syrup

on a plate,and if it stands firm without flowing it is the correct stage ).

Next add lime juice and cardamon powder and remove from fire.

Add a tsp.of ghee into the sugar syrup,mix  and add the fried badushas.

Swirl the pan to coat all the sides of the sweet.(2-3 minutes is enough)

Remove one by one carefully and decorate with nuts.

Allow to dry and  store.

Variation : You could coat with powdered sugar too.

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ROCK CAKES


Rock cakes are  tiny cakes which look like tiny rocks ,but soft in the inside ,and crisp on the outside.Old times delicacy…!

Very easy on time and effort. A good tea time snack.Kids will  really love it ,so do give it a try .

For the recipe.

INGREDIENTS

100 gm butter

100 gm sugar

1 whole egg

200 gm flour

a pinch of salt

2-3 tblsp milk

few raisins

10-15 cashewnuts

1/4 tsp.vanilla essence (optional)

METHOD

Cream butter and sugar,add the egg and beat well.

Add the flour ,milk ,raisins ,nuts and mix with a spatula.

The consistency will be like a cookie mix ,not like a cake mix.

Place portions of the mixture ,and bake in a moderate oven (180 degrees) for 25 -30

minutes.

ALMOND & CASHEWNUT FLOURLESS COOKIE


This is a flourless,cookie made with powdered nuts.You can make a single

nut powdered cookie.I have tried with almond and cashew .You could try

with only cashewnuts,only almonds or only pistachios or a blend of all

three.So it’s up to you to make the choice.

You could decorate the top with nuts of your choice.

An important note about this cookie is that it does not have any oil,or butter

in the dough.

You could use powdered candy (panagalkandu in Tamil)as a substitute for

sugar.So…..now let’s get into the recipe

INGREDIENTS

2 cups powdered almond

2 cups powdered cashewnuts

2.5 or 2 cups sugar ..depending on your taste

a pinch of salt

1/4 cup milk mixed in a pinch of kesar or yellow color

1/2 tsp powdered cardamon

A pinch of nutmeg.

METHOD

Mix all the dry ingredients together .

Add milk enough to bind .Do not knead.

Roll out into shapes you like and bake in a moderate oven (175 degrees)for

12 minutes or till done.It will turn crisp when it is cool so don’t worry if it’s

soft .Allow to cool and store.

Do try this easy recipe and send in your comments and suggestions!

THATTAI


This is a savoury biscuit deep fried,and a 

famous snack of South India.It’s easy to 

make with store bought rice flour itself,but

you have the option of homemade rice 

flour .I learnt this from a dear friend.

The same friend came home one evening

and I just put the whole container with 

these thattai.(we had no formalities of

serving on a plate).As our chat was going 

on, the level of thattai was going down 

which no one noticed.When her fingers 

reached the base ,she realised it’s over.She 

said it was very tasty ,not knowing it was 

her recipe.So folks, I thought I should 

share this recipe with you all.Dedicated to  

my friend!

INGREDIENTS

1 cup rice flour

1/4 cup channa dal or split ulundu soaked 

for 2-3 hours.

1 tsp.red chilli powder or 2 tsp.green chilli 

paste.

A pinch of asafoetida

1/4 tsp pepper powder

1 tsp coarsely ground cummin seed powder

1 tsp sesame seeds

1 pip garlic crushed

Curry leaves chopped(optional)

Salt to taste

2 tblsp ghee or butter heated

Oil for frying

METHOD

Roast the rice flour for just one minute.

Remove from fire.Add the hot ghee and the

 rest of the ingredients and make a soft 

dough.Grease your palm or any butter

paper.Flatten into rounds and deep fry in 

oil till golden brown.When the oil stops 

bubbling  you know it’s done and can be 

removed.Do fry in medium heat.

Variations

1/4 cup gram dal flour maybe added with this recipe.

1/4 cup pottukadalai(roasted gram dal)powder can be added

1/4 cup pottukadalai(roasted gram dal)powder can be added

1 tblsp ulundu flour can be added. 

1/4 cup of any millet flour also can be 

added.

This can be stored for more than a week.


NANKHATAI


After a long pause of posting recipes,today i bring you a melt in mouth biscuit which is

very easy to make.In India it is called Nankhatai,,and in Sri Lanka it is called Ghanakatha.

It is only a one bowl mix ,and even a beginner could try a successful hand at this recipe.

Ingredients

2 cups flour

1 tsp.baking powder

1 cup sugar

1 cup butter (at room temperature)

1 egg

a pinch of salt

1/8th cup milk powder

a little melted butter for brushing on top of the biscuits

a little sugar or brown sugar for sprinkling

1 tsp.vanilla essence

Method

Mix the soft butter with a spatula,add  the rest of the ingredients one by one and bind to a

dough.(no need to knead).Make desired size or shape.Arrange on a greased baking tray or

lined tray . Brush with melted  butter.Sprinkle sugar on top.Bake at 160 degrees for 20-25

minutes.

NOTE: If you like ,you may press on any nuts you like