Chocolate Coated Pistachio Biscotti With Pistachio Dust!

Chocolate Coated Pistachio Biscotti With Pistachio Dust! These are my all time favourite biscotti to bake with, they are easy and last long. Make a big batch of them and store in a airtight container and your evening snacks problem is solved. Its home made, healthy and yummy snack to have anytime of the day.

Ingredient's.

2 cups of plain flour

2 large eggs

1/2 cup butter

1 cup sugar

1tsp baking powder

1tsp vanilla essence

3/4 cup Pistachio.

For Decorating.

1/2 cup melted dark chocolate

1/4 cup pistachio (grind into a course powder).

Baking Method.

Pre-heat the oven 180c for 10 minutes.

In a mixing bowl add flour and baking powder and mix them nicely. roughly chop the pistachio and mix it with flour and set it aside.

In a large mixing bowl, add butter and sugar beat until light and fluffy.

Add the eggs, vanilla essence and beat for another 2 to 3 minutes

Then mix in the dry ingredients and beat until the dry ingredients are well mixed.

On a lightly floured surface roll dough into a log about 14 inches long and 3-4 inches wide. Transfer to baking tray and bake for 35-40 mins.

Remove from the oven and cool on a wire rack for 10 mins.

Then cut into slices 1/2 inch thick diagonally and arrange evenly on baking tray. Bake for 10 mins on each side (until they are firm). Remove from oven and cool.

Once they are well cooled. dip the biscotti into a melted chocolate and sprinkle the pistachio dust on top and allow them to dry for 20 to 30 minutes. 

Store them into airtight container.

Dry Fruits And Coconut Kulfi.

Dry Fruits And Coconut Kulfi. Today I'm here with another delicious yet easy kulfi recipe which will leave you speechless after eating this kulfi.. As I have mentioned in my last post that its getting hot in Bangalore and to beat the heat, I just feel like eating kulfi everytime, be it a lunch or dinner. So I'm stocking up my refrigerator with lots and lots of kulfi for upcoming days too.. Since this recipe takes less time and even less ingredients, so why not make and stock up.. Do try and let me know!!

Ingredient's.

1/2 Litre milk

2 pods cardamom

2 tbsp finely chopped almonds, cashews, pista

2 tbsp desicated coconut

2 tbsp fresh cream/malai

1/4 cup sugar.

Cooking Method.

Heat a milk in pan, allow it to boil. Add the cream to the boiling milk. Boil the milk on a medium flame until it reduce to half. keep stirring in between. Once the milk is reduce to half. Now add the chopped dry fruits, sugar and cardamom and allow it to boil for another 5 to 7 minutes.

Then switch off the flame and let the kulfi mixture comes to a room temperature.

Now pour the kulfi mixture into kulfi moulds and cover the top and freeze them for at least 6 to 7 hours or overnight is the best.

Take the kulfi out and by dipping into the water demould the kulfi.

Serve and enjoy.

Kesar Shrikhand. (Low Calorie Yogurt Dessert)

Kesar Shrikhand is healthy Indian dessert made from strained curd. This is a low calorie, rich and creamy yogurt. Shrikhand is generally flavoured with saffron, cardamom and dry fruits even it is served with fresh fruits or as a standalone dessert... I was not knowing what is shrikhand and how it taste, I had heard about it but never tasted before I meet my H, I still remember that day when he had got a pack of Haldiram's shrikhand and I told him that why did you get such a expensive curd, you should have just bought a pack of curd which will not cost more then 10rs. He look at me and said you don't know what is this? and I told him yes ofcourse I know this some weird color curd. He started laughing and said this is shrikhand my dear and I can't belive you have still not tasted this and my reaction was ohhh this is shrikhand from then I know what is shrikhand and how it taste like..

I made this dessert last week and it tasted better then the store bought and I did not get the perfect color of saffron while I was taking pictures and I did take the pictures soon just because I knew that it will be over and I was not sure when I will make this dessert again.. After 2 hours I had got the perfect saffron color and it was looking beautiful... Do try this wonderful low fat dessert and serve as you like...

Ingredient's.

2 cups yogurt

1/2 cup powdered sugar (add more if you like)

10 to 15 saffron strands

3tbsp finely chopped dry fruits (pistachio, almond, raisin and cashew)

2tsp milk

Pinch of cardamom powder.

Method.

Spread clean muslin cloth on a big plate. Place yogurt in the center. Wrap and tightly tie muslin cloth.

Hang yogurt for 2 to 3 hours or until all water is drained off from yogurt. It should become very thick.

After that untie muslin cloth and transfer thick strained yogurt to bowl.

Add sugar and cardamom powder and mix well until smooth.

Dissolve saffron in milk and add it to the yogurt mixture and mix well. Then refrigerate for at least 1 to 2 hour before serving.

Garnish it with dry fruits nuts and serve chilled.

Rasmalai..

Rasmalai is a very famous milk-based dessert of India.This dessert is rich in its texture, flavour & can be made easily by everyone at home. I had made this Rasmalai along with few more sweets on Diwali to impress my hubby and his college close friend and his wife. As I have mention in my earlier post that this is my hubby first diwali away from home, that to in a unknown country. Thank god we had his friend family and little kid to make it even more special, we really had a blast and never felt like we are not in india... I can easily count this diwali into one of the most memorable day of my life..

 Ingredient's For Paneer

5cups whole milk

2tbsp sugar

1tbsp lemon juice

4cups water.

Ingredient's For Rasmalai (milk mixture)

4cups whole milk

1cup sugar

10 to 15 saffron strands

1/4cup chopped almond and pistachio (for garnishing).

Cooking Method For Paneer.

Boil the milk in a heavy bottomed pan over medium-high heat. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.

Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.

To take out the excess water squeeze the cloth till all the water has come out.

Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.

Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. 

Divide the dough into 10 equal parts and roll them in smooth balls.

Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.

Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.

Make sure the cooker is large enough to accommodate the (rasgullas), as they will expand to about double in the volume while cooking in the syrup!

Close the heat and wait a few minutes before opening the pressure cooker.

Then take out the rasgulla from the syrup and squeeze them lightly,and keep aside.

Cooking Method For Rasmalai (milk mixture)

Boil the milk, sugar and saffron strands in a deep frying pan on medium heat until the milk reduce to about 2 cups.

Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.

Once the milk is ready, switch off the flame, then add the rasmalai into milk. and refrigerate for 2 to 3 hours

Garnish with chopped almonds and pistachios.

Rasmalai is ready to serve.

Serve the Rasmalai chilled.

Choba Ki Poori..(Diwali Snacks)

Choba Ki Poori.. You can call them as a (Big Gujia). choba ki poori method is same as gujia but without khova and they are big in size. This is muslim family recipe, they cook this on special occasions like marriage. From a bride side they have to cook this and send it to the grooms house before the day of marriage.. There are many other occasions we cook this if I start then I don't think one post will be enough to tell every thing.

This is my Husband's first Diwali away from home and I don't want him to miss anything because of that only I'm trying my best to make him not to miss anything. I cook gujia very often as he loves to eat them , but this time I wanted to try out something new for him so I thought of this recipe and it turn out to be tasty and he loved it. This is not the only thing, I have lots of plans and many dishes to cook. Hoping for the best :-)

Happy Diwali to my all blog readers and to my friends. May god bless you all with lots of happiness and many more years like this with your family and friends :-)

Ingredient's For Filling.

100gm dry coconut

1+1/2 sugar

1/4cup dry fruits (almonds, raisin, pistachio and cashew)

Ingredient's For Poori.

2 cups of maida

2tbsp ghee/oil

Water (to make a dough)

Oil for deep frying.

Cooking Method For Filling.

Grate the dry coconut.

Chop the almonds, cashew and pistachio into vertical small pieces.

In a vessel, add sugar, grated coconut and all the dry fruits. Give them a nice mix and set it aside. 

Filling is ready.

Cooking Method For Poori's.

Mix maida and ghee. 

Now add water and make dough.

Take small amount of dough and make a small chapatti, put the filling, apply water to the corners of chapatti and fold it giving a semi- circular shape. Press the corners of the puri with your nails.

In a deep frying pan heat oil, and deep fry the pooris to golden brown. Take out on to a paper towel.

Choba Poori is ready to serve.

Store them into Airtight container for more then a week..

Pistachio And Lemon Zest Cookies!!!

Pistachio and Lemon Zest Cookies. Last week i was just searching on internet for some good cookies recipe, then i came across with this recipe from Anjana Aunty in Maayeka Blog, I'm a fan of her blog and i follow her blog very sincerely. Pistachio and lemon was a very unique combination for me, without giving second thought i baked this cookies by following her exact steps and ingredients.... The cookies had come out so well and the taste was simply awesome with lemon zest.. Thanks to Anjana Aunty for a wonderful recipe...Everyone loved it in my family...

 

 

 

Ingredient's.
Makes 12 Cookies
Refined flour-3/4 cup
Cornflour-2 tbsp
Baking powder-1 tsp
Salt-1/4 tsp
Soft butter-100 gms
Sugar-1/2 cup
Lemon rind-1/2 tsp
Pistachio-20
Chilled milk -3 tbsp.

 

 

Baking Method.
Mix refined flour,corn flour,salt and baking powder in a bowl and sift together.
In an another bowl mix sugar,butter and lemon rind ,beat and mix well.
Now mix the flour mixture in the butter mixture and mix together.
Add milk(add 1/2 tsp at a time)and make a smooth dough.
Make a roll /log from the prepared dough and keep it refrigerated for 20 minutes.

 

 

 

Take out the roll from the refrigerator and slice it to make medium size pieces.
Dip and gently press one side into crushed pistachios and arrange in a baking tray.
Bake in a preheated oven on 180 degree for 15-20 minutes or till golden in color.
Take our from the oven and let them cool completely.
Store when cooled completely.

Pistachio & Butter Cookies...

This was the best cookies i have ever made. The taste of pistachio in this cookies was just awesome and so perfectly baked cookies.. I was shocked by eating this cookies, now i have confidence that even i can bake wonderful cookies.. Hope my future childern's will be happy too :)
You may also like some more recipe's of Cookies.

Ingredient's
All Purpose Flour-1cup
Corn Flour and custard powder- 1/2 cup
Unsalted Butter- 200gms
Icing Sugar-1/2 cup
Vanilla essence-1 tsp
Pistachio- 2tsp (finely chopped)

Baking Method
Preheat the oven to 325F. Line the baking sheet with parchment paper. Beat butter, vanilla and sugar till light and fluffy. Add the flour mixture, pistachio to this and mix. Make a soft dough and set it aside for 15 to 25 minutes. Dust your hands lightly with flour, take tsp full of dough and roll it round with hands, place it on the baking sheet with space for spreading between them and keep 1 pistachio on top of the cookies. Bake cookies for 15 min. Then keep it in the oven until lightly golden. Cool for 5 mins on tray and then on rack. Store in airtight container...

Iam Send this to Vardhini from Zesty Palette