BISCUITS

MINT(PUDINA)-CHOCOLATE CHIP COOKIES

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This mint is not peppermint, or spear mint, it is the mint used for biriyanis etc.To make it clear only I had bracketed in

the title.

Well…the taste and colour was good and something different .As I baked this for the first time I made 3 varieties ,one

with almonds to top, another with cashews, and finally only chocolate chips.Confused to endorse rankings as all 3

tasted good.Soon to try the salt recipe and post.

Let’s get into today’s recipe….

INGREDIENTS

1/2 cup mint leaves only

1 egg

100 gm butter (room temperature)

100 gm sugar (white.. if you want the look of green)

200 gm flour mixed with 1 tsp baking powder

a pinch of salt (if using unsalted butter)

chocolate chips

nuts of your choice

METHOD

Blend the sugar and mint well.

Beat the butter till creamy and add the mint mix.

Beat egg lightly and add to the butter mix.

Lightly fold in the flour and blend well.

You can add the chocolate chips finally or just press on each cookie before baking.

If you get a sticky dough, cover and leave in the fridge for some time.(20 minutes)

Divide into portions and place on a greased baking tray 1 inch apart.

Bake in 180C oven for 15-20 minutes and allow to cool.(cookies will turn crisp after it has cooled ).

NOTE:You could dip half of cookie in melted chocolate for a visual treat ..!

Would love to get your comments and experiences on how the recipe turned out for you ..Happy baking!

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ORANGE-WHITE CHOCOLATE BLONDIES

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Blondies are nothing but a variant of a brownie without the dark chocolate.This tastes more of a cookie.

This recipe that I’m going to share with you today has a mix of orange juice, orange rind and white

chocolate chips.The combination was absolutely excellent.

An excellent bite for tea!So do try this combination and post in your comments and suggestions.

To the recipe

INGREDIENTS

100 gm butter

2 cups flour

1 tsp baking soda

1 tbsp cornflour

1 heaped cup brown sugar(100-125 gm)

Juice of 1 big orange

Grated rind of 1 orange

1/4-1/2 cup white chocolate chips

2 eggs

1/2 tsp vanilla essence

a pinch of mace powder

METHOD

Melt butter lightly and add the sugar.

Beat well,add orange juice, eggs and continue to beat for 2 minutes.

Sift the flour, cornflour,baking powder together, and add to the prepared egg mixture.

Mix in the remaining ingredients,and mix lightly using a spatula.

Transfer to a greased and lined tray.

Bake for 30-35 minutes at 180C.

Addition of nuts is your preference.

GINGER-CHOCONUT COOKIES

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INGREDIENTS

2.5 cups flour

100 gm unsalted butter

2 tsp dry ginger powder

1 egg

1 tsp soda bicarbonate

1 +1/4 cups soft brown sugar/ country sugar

4 tbsp honey / golden syrup

1/4 tsp nutmeg powder

A pinch of cinnamon powder

A pinch of salt

Chocolate chips

Nuts ( walnut&cashew)

METHOD

Excluding the chocolate chips and nuts,mix

the rest of the ingredients together.

Divide portions and place each on a greased

baking tray.Press each portion to make a

cookie .

I made 3 variations of cookies from the same

dough.

•A plain ginger cookie

•Ginger-chocolate and walnut

•Ginger-chocolate and cashew nut.

Festive seasons make your imaginations frisky

to try out different recipes.

My favourite childhood biscuits were ginger

biscuits.I love the taste and aroma of these

biscuits.In fact,there was a bakery close to my

parental home,which baked these ginger

cookies almost daily .When it is 3 in the

evening the aroma of these cookies captivate

the air around,and the biscuit jars will be full

instantly.😀

I have posted the recipe with 2 variations of

nuts and chocolate.You could add ginger chips

if you need the extra punch of ginger.

Any type of your favourite nuts,may be added .

So do try this recipe needed for the season.

Tip:To make mixing more easier,grate the

butter into the flour.

Do not knead the mixture .

Even if it looks like breadcrumbs,in the

process of mixing ,you will be able to make

cookie balls.

WHEAT ‘N’ NUTS JAGGERY COOKIE

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This is a no sugar cookie,and no white flour

cookie .

Crunchy,tasty,healthy cookie !

Do try this recipe and post in your comments.

To the recipe now

INGREDIENTS

2 cups wheat flour

1/4 cup finely sliced almonds

1/2 cup coconut flakes

1.5 cups country sugar/ jaggery

1 tsp cardamon powder

1/2 cup rawa ( semolina)

100 gm butter/ghee

1/2 cup milk /almond milk

1.5 tsp baking powder

METHOD

•Mix all ingredients together,and bind to a

dough ( lightly crumbly ).

•Divide into portions,flatten lightly and place

on a greased tray or parchment paper.

• Bake at 180C for 15-20 minutes .

EARL GREY TEA,CARDAMON ROCK CAKES

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Yet another combination to innovated Rock

cakes.

This is made with infused tea and cardamon

powder,and ginger powder.

Tea with these tea rock cakes was awesome !

Do try this variation and post in your feedback.

INGREDIENTS ( makes 15)

100 gm butter

1 cup sugar

2 cups flour + 1/2 tsp baking powder

1 egg

2 tea bags ( earl grey )

1/2 cup milk + water ( mixed)

1 tsp cardamon powder

1/4 tsp ginger powder

Few cashewnuts chopped

A pinch of salt ( use only if you are using

unsalted butter)

METHOD

•Heat milk and water, add tea bags and boil till

it’s deep dark colour ,and set aside.

•Beat butter and sugar till sugar melts.

•Add egg and beat lightly.

•Mix in the infused tea,cardamom ginger

powders.

Fold in the flour and cashews and mix .

Place rustic portions on a greased tray and

bake in a preheated 180C oven for 25 minutes.

The bottom of the cookie should be brown.

BLUEBERRY,CARDAMON BROWNIE ROCK CAKE

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Those who are following me know that I’m

trying out varieties of these rock cakes .Rock

cake like cookies . They are soft inside and melt

in mouth cakes, and easy to make.

This time I mixed half almond flour and half

all purpose flour ,and the texture was good .

I used blueberry ( as it’s in season ).You can use

any other berries of your choice .

Now to the recipe ..

INGREDIENTS

100 gm butter

100 gm sugar ( use half brown sugar)

2 tbsp.cocoa powder ( unsweetened)

100 gm almond flour

100 gm all purpose flour

1/4 cup milk

2 eggs

1 tsp baking powder

3-4 tsp cardamon powder

A few blueberries

A pinch of salt

METHOD

Melt the butter and chocolate in a bain-marie

( double boiler) .

Beat eggs,sugar,cardamon powder,salt together

for few minutes.

Mix the egg mixture in to the chocolate mixture

Mix the flours and baking powder together

Fold the mixed flour into the chocolate mixture

and mix till well blended with milk .

Even if the mixture looks thick do not worry,it

will be soft .

Place rustic spoonfuls in a greased tray ,and

bake in a 180 C oven for 25 minutes.

Allow to cool and store .

Can be served with ice cream too😋.

MOCHA ROCK CAKES

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This is a classic combination for rock cakes.

Rock cakes are a favourite in my home ,and I’m

into trying all possible combinations .

This cookie like cake is easy to make,and great

when you serve for tea.

This dough is coffee flavour,and little chips of

chocolate was added,with walnuts.No heavy

beating is required,and no use of beaters too .

The aroma whilst baking was awesome!

Do try this recipe and keep posting your

comments !

INGREDIENTS

100 gm butter

100 gm sugar ( I mixed half brown and white)

1 tbsp milk powder/ milk

1-2 tsp instant coffee mixed in a little water

1 tsp curd( optional)

1 egg

200 gm flour

A handful of chocolate chips

Few crushed walnuts

METHOD

Beat butter and sugar together.Add in the

egg ,coffee and milk and beat for a few minutes

(2 minutes is more than enough).

Fold in the rest of the ingredients and lightly

mix with spatula .

Place spoonfuls creating rustic shapes ,and

bake in a preheated 180C oven for 20-25

minutes.

ALMOND JAPONAISE CAKE

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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

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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

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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

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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

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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

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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

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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

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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

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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.