Almond Biscotti

I got this Biscotti recipe from Montione's Biscotti Bakery http://www.montionesbiscotti.com/
Mary Montione is the owner of Montione’s Biscotti Bakery in Plainville, MA, and has been baking handmade gourmet biscotti cookies since 1988.

We tried these biscotti, it came out tasting simply great !!!!


Ingredients

• 1 cup (2 sticks) butter, room temperature
• 2¼ cups sugar
• 5 large eggs, room temperature crack in bowl and lightly beat just to break yolks
• 1 tbsp pure vanilla
• 2 tbsp pure almond extract (optional)
• 1-1/2 tsp Anise seeds
• 5 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 2 cups almonds (whole or lightly toasted, coarsely chopped)
  
  Method
• Preheat oven to 350°
• Prepare two sheet pans. Lightly grease or use baking paper. Set aside
• Roast almonds. Conventional ovens, about 10 minutes at 350°. Almonds should look light brown inside and not white in color. Cool. Coarsely chop in food processor or use chopped almonds & roast. Set aside
• Drop oven to 325°
• Combine flour, baking powder, salt & anise seeds. Set aside
• Beat butter and sugar with electric hand mixer at medium speed until light and fluffy. About 3 minutes. Scrape sides and bottom of bowl
• Add vanilla and almond extract to eggs.
• Then add egg mixture to butter/sugar mixture in four to five parts. Mix well After each addition until light and fluffy (about 2 minutes).
• Scrape sides and bottom of bowl after each addition. Repeat steps until all eggs are added
• Add flour mixture and almonds. Mix at low speed until combined
• Place dough on a cutting board lightly dusted with flour. Dust your hands with flour.
• Use only enough flour so dough does not stick to the board or your hands.
• Do not overwork dough. Divide the dough in half. Roll a log about 13” long (about 1 ½” diameter)
• Transfer to baking sheet. Press down to form a log about 4 ½” wide ( ½ “ high). Logs will spread ½” to 1” when they bake. So place unbaked logs 1 ½” to 2” apart from each other on pan.
• Bake in preheated oven at 325° for 35 minutes or until a light gold color (do not overbake)
• Remove from oven. Increase oven to 350°
• When logs are cool enough to handle (10-15 minutes), slice with a knife. Okay if completely cooled. Cut straight or on diagonal about ½” in width. Flip side down on baking sheet. Return to oven about 10 minutes or until browned to your preference. Watch not to burn.

Mango Ice Cream

This is a simple and easy dessert recipe that you will love to make, especially now because it is a summertime :)

Ingredients:

• Cool whip -- 8 oz
• Evaporated milk: 12 oz
• SweetendCondensed milk: 7 oz
• Mango pulp : 11/2 Cup
  
  Method:
• Before making Ice cream, first take out cool whip out of the freeze for 30 mins.
• Then mix cool whip, evaporated milk and sweetened condensed milk together.
• And bit it with a hand mixer. for 20 mins.
• Then add mango pulp as per your taste and the colors u want.
• Again bit it for 10 mins. And then keep the mixture in freezer in a container with lid.
  

Enjoy :)

Patra (Colacasia Leaf Rolls) / Allu Wadi

Ingredients

• 8-10 Patra or allu(colocassia) leaves
• 1 cup Besan
• 2 tsp Ginger paste
• 1 tsp Each dhania- jeera powder
• 1 tsp Chilli powder
• 1 tsp garam masala
• Pinch of Hing powder
• pinch of soda bicarb
• 4 tbsp Tamarind pulp
• 4 tbsp Gud
• Salt to taste
• Oil for deep fry or shallow fry
• 1 tbsp grated coconut for garnishing
  
  For Seasoning
• 1 tbsp mustard seeds
• 1 tbsp sesame seeds
• 1 tbsp cumin seeds (optional)
• 8-10 curry leaves
  
  Method
  
• Mix the gud and tamarind pulp, keep aside for 15-20 min so gud will dissolve.
• Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
• Mix the besan, dhania, jeera, chilli powder, ginger paste, hing and salt.
• Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily.
• Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.
• Place another leaf over this and repeat the besan application.
• Do the same with two more leaves.
• Tuck in the edges along the length and roll like a scroll.
• Repeat with the rest of the leaves. Set all this rolls on a dhokla stand. Spread some oil on a dhokla thali so roll won't be stick to the thali
• Steam rolls for 15-20 minutes in a pressure cooker, do not use the whistle.
• When cool, slice into 1"- 3" thick slices and deep fry or shallow fry.
• Now for seasoning heat 1 tbsp oil in a kadai & add mustard seeds, sesame seeds & cumin seeds, allow to splutter then add curry leaves.
• Add this seasoning on the ready patra & mix well. Then garnish with grated coconut & serve.

Murukku / Chakali

Ingredients

• Rice flour 3 cups
• Plain curd or dahi 3 tbsp
• warm water 1 cup or as required
• salt to taste
• cumin seeds 1 tsp
• sesame seeds 1 tsp
• red chili powder 1/2 tsp
• black paper powder 1/2 tsp
• oil for deep fry

Method

• Mix all the ingredients in a bowl except water & oil.
• Now add a warm water little by little and knead to make a soft dough.
• Heat oil in a kadhai and press bits of dough through a mould.
• Fry the chakli in the oil till crispy and brown.
• Drain with a perforated spoon and remove.
• Rice chakli or murukku is ready to serve.

MIX DAL HANDVO

Ingredients

• Rice - 2 cups
• gram dal - 1 cup
• tuvar dal -1/2 cup
• mung dal 1/2 cup
• udad dal 1/2 cup
• grated carot 1 cup
• methi leaves 2 cups
• red chili poweder
• ginger paste
• sugar to taste or 1 tab spoon gud
• 1 cup oil
• salt to taste

Method

• Wash and keep all dals and rice in separate bowls in water for 1 night. (almost 7/8 hours)
• Next morning grind them in a grinder and make consistent batter like idli/dosa batter.
• Keep the batter till evening. (6/7 hours).
• Now add the methi leaves, grated carrot,
• Heat water and mix some oil, and soda in it. Mix this in handawa batter.
• Add salt to taste, red chili powder, ginger paste and some gud or sugar.
• Brush a non stick pan with oil. Pour the batter in it. Sprinkle some 'til' over the batter. Cook till done.
• Change the side carefully and again cook till done.
• After the handwa is done, take it in a plate and let it cool.
• Cut into pieces and serve with chatani, ketchup .

Strawberry banana cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup brown sugar or regular sugar
• 1 tsp pure vanilla extract (optional)
• 2 large ripe bananas, mashed
• 1 cup fresh strawberries cut into small pieces
• 2 1/2 cups all-purpose flour or maida
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon powder
• pinch of salt

Method

• Preheat oven to 350 degrees F . Line a cookie sheet with paper liners or grease with butter.
• In a small saucepan melt the butter. Set aside.
• In a medium sized bowl whisk together the brown sugar, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
• In another large mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt.
• Gently fold in the berries, making sure they are coated with flour.
• Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined.
• Divide the batter evenly on the cookie sheet, using one small spoon or an ice cream scoop. Place in the oven and bake for 12-15 min.
  Makes 25-30 cookies.