Here is the simple recipe for the delicious biscottis.
Ingredients
2 cups All Purpose Flour
1 ½ tsp.Baking Powder
¼ tsp.Salt
½ cup(1 stick) Butter, softened
¾ cup Sugar
2 Eggs
1 tsp. Vanilla
4 squares Semi-Sweet Baking Chocolate, melted
Method
Preheat oven to 325°F.
Mix flour, baking powder and salt in small bowl.
Beat butter and sugar in large bowl with electric mixer on medium speed until light
and fluffy.
Blend in eggs and vanilla. Gradually add flour mixture, beating well after each
addition.
Divide dough in half.
Shape each half into 14×2-inch log with lightly floured hands; place on greased
baking sheet.
Bake 30 min. or until lightly browned.
Remove from baking sheet; place on cutting board;
cool 5 min.
Using a knife, diagonally cut each log into 12 slices; place upright on
baking sheet, 1/2 inch apart. Bake an additional 15 to 18 min. or until slightly
dried.
Remove from baking sheet. Cool on wire racks.
Dip biscotti in melted chocolate. (Or drizzle chocolate over biscotti.)
Let stand until set.
Serve cool with hot tea; store in tightly covered container at room temperature.
Note
For a different look, use cookie cutter to cut desired shape.
Jazz it up with Cranberry Almond Crunch Cereal and White Chocolate; mix it well
with after added the flour mixture.
While there’s nothing better than a fresh herbs and spices using as a biryani ingredients, a good biryani mix can take it place when you have no time to cook.There are good biryani mix available in the market.They can still use some doctoring. Here are few tricks I use to turn a biryani mix into something that’s just a little bit more interesting.
Ingredients
1 lb. Vegetable (Carrots,Beans,Peas,Broad bean,Soy chunks) – can use frozen vegetables
1 cup Onion, cut lengthwise
1/2 cup Tomato ,finely chopped or crushed (or) 1/4 cup canned, Tomato paste
1(3.5 oz) packet of Biryani mix/powder
1 tsp. Ginger Garlic paste
2 cups Basmati rice
3 Tbsp. Oil
2 Tbsp. Clarified Butter/Ghee
1/2 cup Yogurt/curd dilute with water to make 1 cup
21/2 cups Water
3 nos Bay leaf
2 nos Cinnamon
5 nos Cloves
3 nos Cardamoms
10 nos Cashew nuts
2 1/2 tsp. Salt or to taste
6 stks Coriander leaves, chopped for garnishing
Method
Heat pan with 1 tsp oil add 2 cups of basmati rice;sauté till the aroma comes;keep them aside.
In a heavy deep pan heat oil and ghee together; add bay leaf, cinnamon, cloves, cardamoms, cashew nuts; fry for 30 secs;add onions while sauté them.
When onions turn slightly brown and crispy add ginger garlic paste, tomatoes fry for a minute.
Add biryani mix/powder and stir continuously, note do not allow the ingredients to stick in the vessel.if so, immediately add diluted 1 cup of yogurt. then add vegetables.
Sauté everything until it thicken to a gravy consistency;cook for 3 to 4 min.
While the gravy is still simmering, add 2 cups of basmati rice.
Add the gravy to the rice along with 21/2 cups of water add salt; mix well.
Check for salt; cook them in a rice cooker.
If using a regular pressure cooker allow 1 whistle (for electric stove)/2 whistles(for gas stove); switch off.
Garnish with coriander leaves; mix carefully without breaking the rice.
Note:
If you have separately cooked rice,prepare a gravy with vegetables from above method; mix with rice;garnish with coriander.
1 lb. Vegetable (Carrots,Beans,Peas,Broad/double beans,Soy chunks) – can use frozen vegetables
1 cup Onion, cut lengthwise
1/2 cup Tomato ,finely chopped or crushed
1 tsp. Ginger Garlic paste
8 stks. Coriander leaves, chopped
4 stks. Mint leaves, chopped
2 cups Basmati rice
3 Tbsp. Oil
2 Tbsp. Clarified Butter/Ghee
3 nos Bay leaf
2 nos Cinnamon
5 nos Cloves
3 nos Cardamoms
10 nos Cashewnuts(optional)
2 1/2 tsp. Salt or to taste
2 tsp. Chili powder
3 tsp Coriander powder
1/4tsp Turmeric powder
6 stks Coriander leaves, chopped for garnishing
2 tsp Ghee
1 pinch Orange red food color(optional)
1/4 tsp Salt
1/2 cup Yogurt/curd dilute with water to make 1 cup
31/2 cups Water
3 tsp Lemon juice (optional)
Method
Heat pan with 1 tsp oil add 2 cups of basmati rice;sauté till the aroma comes;keep them aside.
In a heavy deep pan heat oil and ghee together; add bay leaf, cinnamon, cloves, cardomoms, cashewnuts; fry for 30 secs;add chopped green chilli, chopped corrainder and mint leaves;slowly add onions while sauté them.
When onions turn slightly brown and crispy add ginger garlic paste, tomatoes , marinated vegetables along with turmeric powder, red chilli powder, coriander powder and salt.
Sauté everything until it thicken to a gravy consistency.
While the gravy is still simmering;add 2 cups of basmati rice.
Now add the gravy to the rice along with 21/2 cups of water and diluted 1 cup of yogurt ;mix well.
Add 3 tsp lemon juice; check for salt;cook them in a rice cooker.
If using a regular pressure cooker allow 2 whistles and swtich off.
Once done sprinkle food colour and add 2 teaspoons of ghee along with coriander leaves; mix carefully without breaking the rice.
While I cleaning my kitchen shelf, I found those yeast packets. They are about to expire in another 3 months. I don’t want to waste that. Yeah! a recipe came in my mind, I learned this from my friend. You can make a bread without bread machine.Let’s try …This is kind of easy….
Ingredients
1 cup warm water(100o to 110o F )
2 tsp.(2 pkg(each 14 oz)) Active Dry Yeast
2 Tbsp. Sugar
2 Tbsp. Vegetable(or) any cooking Oil
1 tsp Salt
2 cups All Purpose Flour
Method
Preahet oven to 350o F.
Heat water to boil and dissolve sugar and yeast.
Allow yeast to rise for 15 min.
Mix all other(Flour,Salt,Sugar, and Oil)ingredients
Add yeast solution and make dough gently since yeast is live culture.
Cover the dough let rise until doubled in size, about 1 hr.
Punch dough down; Cover it and let rise untill doubled in size,about 1 hr.
Repeat this process 2 to 4 times.
Keep dough in Bread/Loaf pan and Bake for 35 to 45 min.
Simply Spices 
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