Lady's Finger - Savoiardi

After Baking

Before baking

Ingredients:

Wheat flour - 1 cup
Unsalted butter - 56 g
Brown Sugar - 1/2 cup
Milk - 1/4 cup
Baking powder - 1/4 tsp
Vanilla esc - 1 tsp
Icing sugar - 1/4 cup

Method:

• In a bowl cream butter and sugar.
• Add in flour, baking powder, vanilla esc and milk.
• Mix the batter to combine all ingredients.
• Fill the batter in a piping bag.
• Cut the edge(1/2 inch) of piping bag.
• Line a baking tray.
• Pipe 2-3 inch lines and leave 2 inches space between each line.
• Dust them with icing sugar.
• Bake this in a preheated oven(OTG) at 180℃ for 20-22 mins.
• Cool and store immediately in a airtight container.
• Yields around 20 fingers.
• Used this to make tiramisu.

Note:

• My first row of lines were thin and then again I cut the edge of piping bag.
• In general, savoiardi uses eggs, so try the same "Lady's Finger - Savoiardi #1".

Lady's Finger - Savoiardi #1

Ingredients:

Wheat flour - 1/4 cup
Sugar - 1/4 cup
Egg - 2
Icing sugar - 1/4 cup

Method:

• Separate egg whites and yolk.
• Whisk the yolk part and set aside.
• Beat the egg whites till it is frothy.
• Add the sugar and beat in medium speed till stiff peaks are formed.
• Add the beaten yolk little by little and keep beating.
• Add in flour and fold gently.
• Fill the batter in a piping bag.
• Cut the edge(1/2 inch) of piping bag.
• Line a baking tray.
• Pipe 2-3 inch lines and leave 2 inches space between each line.
• Dust them with icing sugar.
• Bake this in a preheated oven(OTG) at 180℃ for 20-22 mins.
• Cool and store immediately in a airtight container.
• Yields around 20 fingers.
• Used this to make tiramisu.

Note:

• My first row of lines were thin and then again I cut the edge of piping bag.
• You can also make the same eggless too, Eggless Savoiardi

Mascarpone Cheese

Mascaporne Cheese

After Refrigeration

After adding juice

Ingredients:

Fresh Cream - 500 ml
Lime juice - 1 tbsp

Method:

• In a pan add the fresh cream.
• Let his boil in low flame.
• Once it bubbles up add the lime juice.
• Keep mixing and cook in low flame.
• Once it thickens, take it off range.
• Place a strainer over a large bowl.
• Line couple of wet cheese cloth or wet white cloth over strainer.
• Pour the thick cream to this bowl.
• Refrigerate as it is (without covering) overnight or 8 hours.
• After the desired time throw the whey water.
• Transfer the thick cheese to bowl and refrigerate.
• Stays good for a week.
• I used this and made tiramisu and for frosting cruffins.

Powdered Sugar

Ingredients:

Sugar - 1 cup

Method:

• Add sugar to blender.
• Blend this to a fine powder.
• Store  this in airtight container and use in recipes.

Coffee Walnut Cake

Ingredients:

Wheat flour - 1 1/2 cup
Powdered Brown Sugar - 3/4 cup
Palm sugar - 1/4 cup
Unsalted butter - 1/4 cup
Baking powder - 1 1/4 tsp
Coffee Decoction - 1/4 cup
Milk - 1/2 cup
Vanilla Esc - 1 tsp
Salt - 1/4 tsp
Walnuts - 1/4 cup (chopped)

Method:

• In bowl take the dry ingredients and mix well.
• In other bowl take decoction and add milk and esc to it and mix well.
• Take butter in a bowl and blend it using electric hand mixer.
• Add in the dry ingredients and blend it.
• Now add the wet ingredients and blend nicely.
• Pour the batter into greased cake pan.
• Top them with chopped walnuts.
• Preheat oven(OTG) at 180°C and bake for 18-20 mins.

Kadalaiparupu Halwa

Ingredients:

Kadalaiparuppu (Channa dal) - 1/2 cup
Milk - 1 cup
Water - 1 cup
Sugar - 3/4 cup
Elaichi powder - a pinch
Cashew - 6-8
Ghee - 1/4 cup
Saffron strands - Little

Method:

• Soak channa dal for 3-4 hours.
• Strain water and grind it to a smooth paste.
• Heat a tbsp of ghee in pan and roast cashews and set aside.
• Add ghee to same pan and add gridned paste and cook in low flame.
• Keep mixing till raw smell goes and it should be like bread crumbs.
• Add in milk and water and mix well.
• Cook in low flame till dal is cooked.
• Once it is thick, add sugar and mix well.
• Add ghee then and there and keep mixing.
• Once it leaves the edges, add elaichi powder.
• Add in saffron strands and cashews and mix well.
• Serve this yummy halwa.

TriFlour Cookies

Ingredients:

Wheat flour - 1 1/4 cup
Oats flour - 1/2 cup
Almond flour - 1/2 cup
Powdered Brown Sugar - 3/4 cup
Unsalted butter - 125 g
Cane sugar - 1/4 cup
Vanilla esc - 1 tsp
Baking soda - a pinch
Baking pwoder - a pinch
Milk - 1 tbsp
Badam and pista - 1/2 cup (chopped)

Method:

• In bowl add butter and sugar and cream well.
• Add in esc and mix well.
• Now add flour, baking soda, baking powder and mix well.
• Add in milk and make dough.
• Use cookie cutter and make cookies.
• Dap them in chopped nuts and arrange in a plate.
• Refrigerate it for 20-25 mins.
• After the desired time, arrange them in a lined baking tray.
• Bake this in a preheated oven (OTG) at 180 for 18-20 mins.
• This will yield 16-18 cookies.

Bread Bites

Ingredients:

Bread - 4 slice
Italian seasoning - 1 tsp
Red chilly flakes - 1 tsp
Oregano - 1/2 tsp
Grated cheese - 1/2 cup
Corn flour - 1/4 cup
Corn flakes - 1/2 cup(crushed)
Oil, Water - As reqd

Method:

• In a bowl take corn flour and add water.
• Make a thin batter.
• In a plate crush corn flakes and set aside.
• In a bowl add grated cheese.
• Add in italian seasoning, chilly flakes and oregano.
• Mix well.
• Now take a bread and spread this filling.
• Cover with other bread and press.
• Cut into small squares.
• Dip this in batter and roll in corn flakes.
• Refrigerate for 20 mins.
• Heat oil in pan and fry these.
• Serve with sauce.

Note:

You can use bread crumbs too instead of corn flakes.

MintTomato Chutney

Ingredients:

Mint Leaves - 1 cup
Tomato - 2
Dry red chilly - 2
Tamrind - small piece
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry Leaves - a sprig
Oil, Salt - As reqd

Method:

• Heat little oil in pan and add chilly and saute.
• Add in tomatoes and saute till it is mushy.
• Add in mint leaves, tamrind and saute for a while.
• Add salt to this and blend it to a fine paste.
• Heat oil in pan and add mustard seeds, urad dal.
• Add in curry leaves and grinded paste.
• Cook in low flame for few mins.
• Serve with idly or dosa.