Tuesday, June 17, 2014

Cheddar and Sage Scones

Cheddar and Sage Scones

Baking partners challenge for this month is savory tart and scones. I have already posted two scone recipes,one citrus flavored and one with coconut and butter scotch. But when I saw this recipe of cheese scones, I wanted to give it a try.Scones are perfect snack with a cup of coffee. It is buttery and tender in the inside and crispy in the outside.This recipes  are suggested and tried and tested by Archana of The Mad Scientist’s Kitchen. I added sun dried tomatoes and one egg in my recipe.Thanks Archana for sharing this yummy recipe.

Recipe Source: bbcgoodfood.com , http://www.bbcgoodfood.com/recipes/cheddar-sage-scones

Self Raising flour- 225 grams+ extra for dusting
English Mustard powder- 1 1/2 tsp
A pinch salt
A pinch pepper
Clove powder- 1/3 tsp
Sun dried tomatoes chopped- 3 tbs
Butter- 50 grams chilled and cubed
Cheddar cheese- 75 grams grated
1 tbs dried Sage + ½ tbs
Heavy cream- 1/3cup
Milk- 1/4 cup
1 tbs oil, for greasing

Preheat oven to 220°C.Grease and flour the baking tin.
Mix flour, mustard powder,clove powder, salt, pepper in a bowl.With a pasty blender cut in the chilled butter and mix until the mixture resembles course crumble. Add grated cheese,sun dried tomatoes and dried sage mix well.
In a bowl beat eggs till it is light and  fluffy. Mix in cream and water or milk.
Make a well in the center of the flour butter mixture and add the wet ingredients. Mix until all is combined, knead gently until it comes together as a ball. Pat on to  a floured board. Shape into a 9 inch circle and cut into 8 wedges or flatten into square and using a cookie cutter cut into circles. Brush the top with milk and sprinkle the top with cheese and dried sage. Layer on baking sheet and bake for 12- 15 minutes till it is slightly golden brown. Serve warm with a cup of tea.

Try this
Hope you will all enjoy!

Monday, June 9, 2014

Mangalore Spiced Potatoes

Mangalore Spiced Potatoes

This is a spicy and versatile potato dish,flavored with South Indian spices. It is flavored with cumin,roasted coconut and curry leaves. I used baby potatoes,but you can also use the regular ones. Try adding other vegetables like green peas or spinach to this potato dish. It is a perfect accompaniment with rice or pulao.

Baby Potatoes- 1 lb (or two medium sized)
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp
Pepper powder- a dash
Hing/asafetida- a dash
Grated Coconut- 3 tbs
Curry leaves- a few
Dry red chilly- 2
Mustard seeds- 1/2 tsp
salt as needed
Chopped coriander leaves- 3 tbs
Salt to taste

Wash and cook potatoes. Use a large sauce pan with enough water to cover the potatoes. Cook till the potatoes are tender for about 10-12 minutes. Peel potatoes and set aside.
Heat oil in a pan and add mustard seeds and when it splatters add curry leaves,hing  and shredded coconut. Stir fry till the coconut changes color to golden brown.Add chilly powder,salt,pepper powder and mix and then add the potatoes and toss and coat the potatoes with the masala. Reduce the flame to low and allow the potatoes to roast, stir occasionally for about five minutes. Sprinkle coriander leaves and switch off the flame. Serve as a side dish for rice.

Try this,
Hope you will all enjoy!

Related Posts Plugin for WordPress, Blogger...