Tangy Tomato Baby Corn (Brown) Rice

What to do when your tummy grumbles and you have nothng but Onion and Tomatoes @ home. This Happened to me last week, Luckily had some Brown Rice. Made this Tomato rice. mm, Happy Tummy!!!

Ingredients
2 cups Brown Rice Cooked
1 Large Onion, thinly sliced
3 Large Ripened Tomatoes, Finely chopped
2 nos Baby Corn
2 green Chillies
1/2 tsp Red Chilli powder'
1 tsp Ginger Juliennes
Salt to taste
1 tsp Oil for the seasoning
hing/asafoetida, turmeric each a pinch

Method

Heat oil in a pan, Spluter Mustard seeds, add hing, turmeric and Green chillies. then add Onions and saute till translucent. Add Tomatoes and saute for 3-4 minutes.Then add Chopped baby corns ,red chilli powder and a cup of water. Add salt. Let it cook in a slow flame for 15 minutes.

Once the rawness of the chilli powder escapes and the tomatoes are well cooked, take it off the flame. 

Mix it with Brown Rice, garnish with Ginger juliennes and enjoy with a raita.

Keep the flame low while cooking. Incase, if you feel the veggies are getting burnt, try sprinkling water.  This way you can avoid adding extra oil. Whether you are in a Diet or Not, Try this!!!! you will definetely feel the difference.

Bourbon Biscuits

After the chocolate cake, the next chocolate bake for my nephew and niece (S & S) was bourbon biscuits. I had bookmarked Nina's recipe as soon as it was posted. As with many other bookmarked recipes, it remained in the to-be-tried list. So when S & S was here, I thought this is the best time to give that a try. And it will surely be a hit with the kids. My niece was truly thrilled to see the look-alike of bourbon biscuits. He was falling short of words to express his feelings. For the first batch, I cut the dough into rectangles and sandwiched two bsicuits with chocolate cream. The second batch I cut with cookie cutter. In the hurry to make, I forgot to prick some holes and sprinkle sugar on top to resemble the store bought ones. For the second batch, I remembered coat with sugar. The glee on their eyes with the first bite said it all.

 

 

You need

All purpose flour - 1 cup

Sugar - 1/2 cup

Butter - 1/4 cup

Baking soda -1/4 tspn

Honey - 1 tspn

Baking powder -1 tspn

Cocoa powder - 3 tblspn

Vanilla essence - 2 tspn

Cold milk - 4 tblspn

Method

Cream butter and suga until light and fluffy. Add essence, honey and baking soda. Seive together flour, cocoa and baking powder. Fold in the dry ingredients into butter vream mix. Bring together the dough. Roll into a rectangle on a lightly floured surface. Cut into bars of sixe 3 " x 1/2 ".

Bake in a preheated oven at 180 C for 15 minutes. Though the cookies are brown in color, you can make out from the color change from a dark to pale brown on cooking. The timings may change depending on the thickness of the cookies. Cool the cookies before filling with the chocolate cream.

For the filling

Butter -1/4 cup

Icing sugar -1/3 cup

Cocoa powder - 1 tspn

Vanila essence - few drops.



Beat all the ingredients together till its creamy.  Sandwich two biscuits with the cream and press lightly. It sets very fast.
 
 
 

 
 
Have a look at the bookmarks made by my neice, S , for me.
 
 

 
 
 
 

Whole Wheat Cashew and Raisin Biscotti!

Biscotti's are very popular in Italy. There are many versions of making a Biscotti. This Biscotti recipe was derived from Whole-Wheat Walnut Raisin Biscotti. I have recreated the same into a different version. I have substituted Cashews for Almonds and have used egg substitute instead of using 2 large eggs. The other ingredients are very much alike. Biscotti's have to be baked twice. Once the loaf has to be baked as a whole. The second baking is after slicing the loaf and baking the pieces to get a crusty and a crispy Biscotti.I have also given them a glaze which is a mixture of milk,icing sugar and Ground cinnamon. This is how I made these easy and tasty Biscotti's!

Ingredients:

3/4th cup of Whole Wheat flour
1/2 cup of all-purpose flour
1 tsp Baking Powder
1/4 tsp salt
1 cup California Raisins
1/2 cup Cashews
1/2 cup whole milk
1 tsp vanilla extract

Egg Substitute (Equivalent to 2 eggs):

2 tsp Flaxseed Powder
1/2 cup of Water

Source: Madhuram's Eggless Cooking

For the Glaze:

1 tbsp icing sugar
1 tsp ground cinnamon
1 tbsp milk

Method:

• Sift the flour and add the other dry ingredients and whisk well.
• Add the Cashews and Raisins and mix.
• In a different bowl, mix 2 tsp of flaxseed powder and 1/2 cup of water and the vanilla extract.
• Add the wet ingredients to the dry ingredients and mix well.
• Add milk in small increments to get the consistency of a dough.
• Make a loaf of the dough in the dimensions that you are comfortable. I made a 5" X 8" loaf.
• Place the loaf on a baking sheet lined with foil/ parchment paper.
• Bake  the loaf in the oven at 350⁰  F for 20 minutes.
• Once done, remove from the oven.
• Let it cool for some time.
• Take a sharp serrated knife and cut the loaf into thin slices diagonally.

• Arrange the slices on the baking tray.
• Prepare a glaze of icing sugar and ground cinnamon and apply on the slices.
• Place the slices back in the oven at 300⁰ F for 20 minutes. 
• Remove from oven,cool them and store them in an air-tight container.

Biscotti's can be enjoyed with tea or coffee, breakfast or evening snack....Anytime...Enjoy!!