I was introduced to scones by Agatha Christie. When I was reading her novels, about the tea time treats they serve in England, I used to be so interested in them. I just imagined they were such delicious treats, but never imagined that I would be baking them in my kitchen. With internet, the world has become so small and we are trying many of the authentic dishes from around the world. Thanks to the awesome bloggers out there, we are easily getting the recipes without much effort. My blog has so many International recipes and I am really proud that I too am doing my little part in sharing my recipes.
The second ingredient PJ sent me is a flour which I couldn’t recognize. It looked a bit different from ragi flour and the flovour was totally new to me. I even put a pinch of it in my mouth to see whether I can identify the flour, but sadly no. I then messaged PJ and she gave me the answer. It is buckwheat flour/ Kuttu ka Atta which we don’t get in Tamil Nadu. But I have heard a lot about this flour and know that it is gluten free. There are so many Indian recipes I could try but who is going to eat? Myself and hubby are both on low carb diet and no type of atta can be consumed. Only Sruti can eat it but she will never eat ladoo or any other sweet. So I had choose a recipe so that my daughter would eat it without any reservation. That is how I came upon this cookie. Loaded with choco chips and butter scotch chips, I was sure, Sruti would love this.
This week’s theme on BM is so interesting. Two of the bloggers send ingredients to each other and the other person has to cook with the ingredients received. I was paired with PJ of Seduce Your Tastebuds. She is such a sweet person and a very good friend of mine. When we meet, we both talk a lot. We are the most talkative persons of the BM group. She is so good at making healthy recipes and I usually envy her for that. As you know whatever I make, they are not at all healthy and I couldn’t stop myself from doing it. So when I was paired with PJ, I was expecting healthy ingredients from her so that I too get an opportunity to make something healthy. And yes, I guessed it right. She sent me three beautiful ingredients. The first one of the batch is these beautiful pumpkin seeds.
For the final day of mini bakes, I am here with another cookie recipe. Tutti frutti cookies are very famous in the blogosphere. I have seen so many variations of these colourful cookies and when I decided to make them, I didn’t go in search of recipes. I used my vanilla sugar cookies dough and added the tutti frutti to them. I know that my version of the eggless sugar cookies are so yum. So why not spruce it up?
After so many posts on dieting, this week I will be posting recipes which don’t fall under diet food. If you are following my blog regularly, you might know that I am hosting Kid’s Delight – Mini Bakes this month in the blog. For this week, the theme itself is Kid’s Delight. So I will be posting three dishes which come under mini bakes. Cookies are normally small are so much apt for this category. I made three types of crinkle cookies a day and this lemon crinkles is one among them.
Do you remember my Chocolate Crinkle Cookies? This one is a twist to that recipe. I used oil in that recipe and I used butter here. And changed the flour and cocoa proportions and added food colour to get these cookies. My cookies turned out to be darker red, but if you want bright ones like my Red Velvet Cake, you need to change the proportion of flour and cocoa. I will give it in the recipe so that you can decide on the resultant colour. Sending this to Kid’s Delight – Cakes and Cookies hosted by Vidya and started by Srivalli.
Sorry I have been AWOL. Everything that happened last week was unexpected. I was doing my regular BM and Bake-a-thon with so much enthusiasm but I had to skip the final week. I am ready with all the dishes, but I have no time to write a post. I am still not back to my routine life and it may take another 15 to 20 days for that. But I don’t want to miss blogging too. So I have decided to squeeze in the blogging with the already busy schedule.
I have made nearly 80+ cookies from around the world, but have never attempted our Indian cookie Nankhatai. Nankhatai is made with a mix of besan, semolina and maida which gives a nice flavour and crunch to the cookies. These are shortbread biscuits famous in India and Pakistan. The name is derived from Persian words, naan meaning bread and khatai meaning biscuits. In Afghanistan and Iran these are available as Kulcha-e-Khataye. (source: WIKI)
These Sesame Cookies are eggless and are mildly sweet and buttery and is perfect to serve with a cup of coffee or tea during evenings. I slightly modified my previous recipe to make these cookies. Sesames taste so great in bakes both in savoury and sweets. I used half maida and half wheat flour for this recipe, but if you want you can use 100% wheat flour to make these. You might need to increase the amount of milk a little bit as wheat flour absorbs more liquid than maida.
When I first heard of brookies, they used to be very different from what we know as brookies now. The first version of brookies used to have a choco chip cookie base and a brownie top. When basked together they form a delicious dish which combines both the texture of cookies and brownies. But after Harry made brookies in Master Chef Australia, the brookies took a new form. They look like cookies but when you take a bite, you will taste a brownie. I noted down Harry’s recipe and wanted to make an eggless version of it. The recipe had three eggs and very little flour. I am sure it would be a tough job to make it eggless. But still I ventured into it and should say after a slight hiccup I succeeded.