Baked Spicy Chickpeas

Today's recipe is going to be a simple baked spicy chickpeas.We love to munch the store bought deep fried version.
The baked version make it healthy and guilt free and the taste is close to the deep fried version.The same way green peas, black eyed peas and soya beans can be baked.But if its over baked the chickpeas became hard.So keep watching after 30 minutes of baking and turn in between atleast 3-4 time to ensure even baking.Here I soaked the chickpeas then pressure cooked and baked it.If you want to make it in a scratch use the canned garbanzo beans.Lets move on to the recipe............................................

                                                                        

                                                                                                          Baked Spicy Chickpeas

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   Basic Information

   Preparation time 15 minutes
   Soaking time 6-8 hours

   Cooking time 40 minutes

   Makes 2 cups(approximately)

    

  Ingredients

  

Ingredient	Quantity
Chickpeas/kondai kadalai/ Dried channa	1 cup
Salt	1/2 tsp
Red chilly powder/milgai podi	1/2-3/4 tsp
Oil	1 tbs

  Method 

• Soak the dried chickpeas in enough water and soak it for at least 6-8 hours.Drain the water and add around a cup of water and a pinch of salt.Pressure cook it for 2-3 whistles in a medium flame.Make sure not to over cook.

• After the pressure subsides drain the excess water and spread it on a paper or towel to remove the moisture.Now spread the chickpeas in a baking tray and sprinkle the red chilly power,salt and drizzle the oil.Mix it well.

• Preheat the oven at 400 F.Bake it for 40 minutes and every 10 minutes turn it carefully and bake till a nice golden color appears.Remove it and store it in an airtight container after it cools down completely.

• Serve it as a snack along with tea.

                                     

• Instead of red chilly powder,black pepper powder can be used.
• Do not bake it more than 45 minutes it may turn hard,sometimes the chickpeas may not be crispy as soon as out of the oven.After cooling it will be crispy .

Enjoy........................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Garlic Coriander Flower Bread/Flower Shaped Garlic Coriander Bread

Entering the 4th week of the mega Blogging Marathon under baking theme and for this week I planned to showcase the savory recipes and miscellaneous baking.
Today's recipe is going to be yet another flavorful bread made with Indian flavors such as garlic and coriander.
For this theme I made a pull apart with the same flavor,but again my bad luck,the clicks are not satisfied due to gloomy weather .
So wanted to try the same flavor with different shape.When I was searching some videos to shape the bread,this flower shape bread with nutella looks cute and easy to make.So tried in a savory flavor and the result was a very nice and flavorful bread.Here,also I shaped a small quantity of dough to a different flower.You can try your own choice of stuffing.Off to the recipe.........................

                                                                      

                                   Garlic Coriander Flower Bread/Flower Shaped Garlic Coriander Bread

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   Basic Information

   Preparation time 30 minutes
   Proofing time 1 1/2 hours+40 minutes

   Cooking time 20-25 minutes

   Makes 1 flower bread

    

   Ingredients

  

Ingredient	Quantity
All purpose flour	2 cups+3 tbs for dusting
Instant yeast	11/4 tsp
Olive oil	3 tbs
Sugar	1 tsp
Milk	1/2 cup+1 tbs
Unsalted butter	1 tbs(for brushing)

   For the filling

Ingredient	Quantity
Unsalted butter (room temperature)	5-6
Garlic(finely chopped or grated)	4-5 fat cloves
Coriander leaves(finely chopped)	3-4 tbs
Green chilly(finely chopped)	2
Salt	2 pinches

    Method 

• Take all purpose flour,instant yeast,salt and oil in a bowl.To this add the luke warm milk and knead it to a soft dough.Knead the dough on a floured surface for 10 minutes till it becomes smooth and elastic.Shape the dough and keep it in a warm place for 1-11/2 hours or the volume of the dough doubled.

•  Punch down the dough and divide the dough to two equal parts.Divide each portion to 3 equal portions and roll into a round ball.Meanwhile mix in the  butter,chopped garlic,coriander leaves and green chilly.Now roll out the each ball to a 9 inch flat round using a rolling pin on a floured surface.Spread generously the garlic butter filling on the flatten disc.

• Transfer the rolled disc to a line baking tray.Now continue for the rest of the dough.Keep the second disc on the top of the first and continue stacking for the rest.To mark a center keep a round glass in the center and make 4 slits as shown.Then make it into 8.

• Finally make 16 slits.Now carefully lift the adjacent portions and twist it in the opposite direction.Stick the ends together.Continue for the rest of the slits.Now seal the edges of the twist.If any stuffing is left just brush it on the top.Cover the tray with the foil or cloth and keep it in a warm place for 30-40 minutes.Before 10 minutes of the second raise preheat the oven at 350F.Now brush the top with butter and bake it in the preheated oven for 30-40 minutes or till a nice golden crust formed.Remove it from the oven and brush it some butter.

• Take one rolled ball and flatten it to a 3 inch disc.Keep a generous amount of stuffing and pull the edges and close it.On a floured surface flatten it to a 3-4 inch disc and make 8 slits as shown and flip each of the cut portion to form a flower shape.

• Serve it warm with tea as a snack or an appetizer

• Here I added a pinch of salt for the stuffing,if you are using salted butter then no need..
• I used, very finely chopped garlic here,but it can be grated in a cheese grater and used..

Enjoy......................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Eggless Almond Biscotti

Today is the last day for the 3rd week of the the mega Blogging Marathon and I am sharing an eggless version of almond biscotti.
Biscottis are twice baked cookies or biscuits popular in Italy.These are oblong shaped cookies/biscuits,cutting the loaf when its out from the oven and bake it again to get a crunchy texture.
I made these biscottis for the first time and wanted to make it eggless,so used an extra tbs of butter and a pinch of baking soda and some milk.I followed this recipe which was given long time in Home Bakers Challenge event.Used some chopped almonds and made.
Since I didn't reduce the temperature for second bake,it browned little more.The taste was so good with perfect crunch and vanished on the same day I baked.Off to the recipe..........................

                                                                        

                                                                                                 Eggless Almond Biscotti

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   Basic Information

   Preparation time 15 minutes
   Resting time 10-15

   Cooking time 25-30 minutes+25 minutes

   Makes 12-14 biscottis

    

  Ingredients

Ingredient	Quantity
All purpose flour	1 cup
Granulatedsugar	5 tbs
Unsalted Butter(room temperature)	5 tbs
Vanilla extract	1 tsp
Baking powder	1/2 tsp
Baking soda	a pinch
Salt	a pinch
Chopped almonds	2 -3 tbs
Milk	1-2 tbs

  

  Method 

• In a bowl mix in the all purpose flour,baking powder,soda and salt.Set it aside.Cream the butter and sugar together well.Add the vanilla extract.

• Add in the mixed dry ingredients and mix it well,add a tbs of milk and mix it well.Add in the chopped almonds and mix it well to a form a dough.

• Preheat the oven at 350 F.Shape the dough to a log as shown and keep it on a baking tray and bake it in  the preheated oven for 25 minutes or the top gets a nice golden color.Turn off the oven.

• Now if you are having a spray bottle ,spray water lightly on the top and sides of the baked log and cover it with a damp cloth for 10.Otherwise with wet hands gently press the top and sides of the baked log.This will soften the crust,now gently slice it diagonally using a sharp serrated knife or pizza cutter.

• Arrange it on a lined baking tray and preheat the oven at 325F and bake it for 20-25 minutes or till it becomes nice and crunchy.Bake it for 10-12 minutes then turn the biscottis to the other side and bake for 10 -12 minutes.Cool it on a wire rack.

• Store it in an air tight container

• Chop the almonds to smaller pieces, I chopped slightly bigger pieces but bit difficult while slicing after the first bake.
• Chopped pistachios and dried cranberries also can be used.

Enjoy.........................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Jeera Biscuits / Cumin Flavored Cookies

Being a sweet tooth family,we love to have salty version of cookies a lot than the sugar cookies.When we were in NJ used to get these biscuits from the popular shop Hot breads.But after moving to PA miss those goodies a lot.But never forget to visit the shop when we are travelling to NJ.
Coming to this recipe I noted down roughly when I was watching this in a T.V show long time back and slightly altered it to our taste.In the original recipe,a tbs of custard powder is used and the amount of sugar given is around 6 tbs.Since I ran out of custard powder,didn't use it,the cookies were so crunchy and turned out good.This cookies stayed fresh even after two weeks,lets move on to the recipe................................................

                                                                        

                                                                     Jeera Biscuits/Cumin Flavored Cookies

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   Basic Information

   Preparation time 15 minutes

   Resting time 1-11/2 hours

   Cooking time 20 minutes

   Makes 24-26 cookies

    

  Ingredients

Ingredient	Quantity
All purpose flour/maida	11/2 cups
Semolina/rava/sooji	2 tbs
Butter/vennai	1/2 cup
Olive oil or any neutral oil	3 tbs
Baking powder	1 tsp
Baking soda	1/8 tsp
Salt	3/4 tsp
Sugar/sakkarai	1/4 cup
Cumin seeds/jeergam	1 tsp
Milk	3-4 tbs or as needed

  

  Method 

• Mix in all purpose flour,semolina,baking soda and powder,salt,keep it aside.

• In a bowl take the butter,oil and sugar till beat with an electric blender or hand blender till it becomes creamy.To .this add the flour mixture and mix it well.

• Now with hands knead it well and add milk if needed.Now on a floured surface roll the dough to a log and wrap with a cling wrap.Refrigerate the log for an hour or two.

• After an hour of refrigeration take out the rolled dough and unwrap the cling wrap.Meanwhile preheat the oven at 350F.Slice the rolled dough with a sharp knife to approximately 1/4 inch thick.Arrange it on a lined baking tray an inch apart.Bake it in the preheated oven for 18-20 minutes or till the cookies become nice and golden color at the top.

• After cooling store it in an air tight container.Serve with tea.

• As these cookies spread slightly,arrange it in the baking tray an inch apart.
• Addition of semolina gives a very nice crunch to the cookies,it can be avoided,its personal preference.
• The amount of sugar given is perfect,but if you want it can be increase up to 6 tbs.

Enjoy...........................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Checkerboard Cookies/Eggless Checker Board Cookies

Today's recipe for the Blogging Marathon #51 is going to be eggless checker board cookies.These cookies can be made with 4 to 12 checks but I made it with 9 checks.
These cookies are mouth melting and crunchy with a nice mixed taste of vanilla and chocolate.But when I made these cookies,by mistake I added 2 tbs of cocoa powder that's the reason its in a deep brown color.Also the white dough was spreaded little,so try to keep it in refrigerator for 30 more minutes.Also I used the fresh home made butter made from the cream.Off to the recipe.................................

                                                                        

                                                                                                              Checker Board Cookies

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   Basic Information

   Preparation time 25 minutes
   Resting time 1-2 hours

   Cooking time 10-12 minutes

   Makes 12-14 cookies

    

  Ingredients

  For the Vanilla Dough

Ingredient	Quantity
All purpose flour	3/4 cup
Granulated sugar	4 tbs
Unsalted Butter(room temperature)	4 tbs
Vanilla extract	1 tsp
Baking powder	a pinch
Salt	a pinch

For the Chocolate Dough

Ingredient	Quantity
All purpose flour	3/4 cup
Granulated sugar	5 tbs
Unsalted Butter(room temperature)	4 tbs
Cocoa powder	1 tbs
Baking powder	a pinch
Salt	a pinch

  

  Method 

• In a bowl mix in the all purpose flour,baking powder and salt.Set it aside.Cream the butter, and sugar together well.Add the vanilla extract,to this add the flour mixture.

• Knead it to a soft dough,if the dough is crumbly,add some milk.Now to make chocolate dough,mix in the cocoa powder,flour,baking powder and salt.Cream the butter and sugar well and to this add the flour mixture and mix it to form a dough.If needed add some milk.

• Slightly flatten the dough separately and form a rectangular or square slab.Flatten the chocolate dough slightly bigger for this pattern as it needs 5 strips.Wrap it with a cling wrap and refrigerate in for an hour or two.Now remove the wrap carefully and cut the vanilla dough to 4 strips and chocolate dough to 5 strips.Arrange the bottom layer with two chocolate and one vanilla dough alternatively.Do the middle layer by 2 vanilla and chocolate dough alternately.Do the final layer as the first one.While arranging slightly push each strip to get attached well.

• Pre heat the oven at350 F.Now carefully slice the log with the knife and arrange it on a lined baking tray,an inch apart.Bake it in the pre heated oven for 12-14 minutes.Cool it on a wire rack and store it.

• Serve it as a snack along with milk or as such.

• While arranging the strips slightly press to get attached and even after slicing also slightly press it.
• Instead of cutting into strips you can roll the dough to a cylindrical coil and do it .

Enjoy.........................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com