Wednesday, January 12, 2011


There are two ways to pronounce scone; "Skon" and "Skoan". Scones are believed to have originated in Scotland and are closely related to the griddle baked flatbread, known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove.

These Cranberry Oat Scones are perfect on chilly mornings, as their texture is hearty due to the addition of old fashioned rolled oats.This small cake is a quick bread, similar to an American biscuit.


1 3/4 cups (245 grams) all purpose flour
1/2 cup (100 grams) granulated white sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into small pieces
3/4 cup (60 grams) old-fashioned rolled oats
1/2 cup (60 grams) dried cranberries or cherries (raisins or currants)
Zest of one lemon or orange (outer skin of lemon or orange)
2/3 cup (160 ml) buttermilk

Egg Wash:

1 large egg
1 tablespoon milk or cream


Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.

Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.

Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes 8 scones.



Ingredients :

Fine Sooji – 1/2 cup
Salt – 1/4 tsp
Baking Powder – 1/8 tsp
Warm Water – 1/4 cup
All-Purpose Flour (Maida) – 1 Tbsp
Oil – 1 tsp
Oil – for deep frying


1. In a shallow mixing bowl, add Sooji, Salt and Baking Powder. Mix well.
2. Add warm water and soak the sooji.
3. Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
4. Drizzle 1 tsp Oil and knead again for 3-4 minutes.
5. Wrap dough in a plastic wrap and let it rest for 20 minutes. With 5 minutes left, start to heat oil for deep frying.
6. Divide dough in small bits and roll out each puri or roll a big round and use a cookie cutter or other cutting device to cut round puris. Oiling rolling surface will make rolling easier.
7. Deep fry puris until light golden brown and crisp and remove them onto a paper towel lined baking sheet.
8. Once all puris are fried, remove the paper towel and place baking tray into a preheated (200 degrees F) oven for 25-30 minutes or until all the moisture from the puris is gone.
9. Bring to room temp before storing in an airtight container.


Dried Green Peas - 1 cup
Onion Chopped - 1 cup
Garlic - 2
Ginger - little
Coriander Powder - 2tsp
Garam Masala - 1tsp
Chili Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Green chili - 2
Cilantro - little
Salt as required


Soak peas overnight.
Pressure cook them with little salt and keep aside.
Grind all the ingredients Except Peas. Add the paste to the peas and bring it to a boil and cook until raw smell goes off. Peas should be lightly smashed.when you get the desired consistency.switch off the stove.

Arrangement for the Masala Puri:

Place 5 to 6 puris in a plate and slightly crack top of the puris. Pour the masala on top of the puris.Garnish with chopped onions,tomato,coriander leaves.Sprinkle the top with little chaat masala.



2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder

Butter Glaze:

3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes


Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.

Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.

While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.


This sandwich is perfect for outdoor eating. Its flavor improves when you make it ahead.


3 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans oil-packed tuna (6 ounces each), drained
1/4 English cucumber
1/2 small red onion
8 inch country style round bread loaf
3 tablespoons jarred olive tapenade
1 cup fresh basil leaves
2 hard-cooked large eggs


In a medium bowl, whisk together olive oil, white-wine vinegar, and Dijon mustard; season with coarse salt and ground pepper.Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and red onion; toss to combine.

Cut an 8-inch country-style round bread loaf in half horizontally; remove most of soft interior bread. Spread 3 tablespoons jarred olive tapenade on bottom half. Top with 1 cup packed fresh basil leaves, then 2 hard-cooked large eggs sliced; season with salt and pepper. Top with tuna, then cucumber mixture, and close sandwich.

Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.




Ingredients :

Rice flour 2 cups
Channa dal (Kadalai paruppu) – 1/2 cup
Gram flour (Kadalai maavu) -1/2 cup
Chick peas flour/ Pottu kadalai maavu – 1/2 cup
Red chilly powder – 1/2 tsp or red chilly – 4 (if using red chilly grind it )
Cumin seeds- 2 tsps
Black sesame seeds – 1 tsp
Curry Leaves- few (Crushed)

Melted butter or vegetable oil – 2 tsps


1. Soak the channa dal (Kadalai paruppu) in water for 30minutes. Drain the water and keep aside.
2. Mix rice flour, gram flour, chick peas flour, chilly powder, cumin seeds, sesame seeds, curry leaves and salt. Add the soaked channa dal to the mixture .
3. Add water little by little forming a dough. Make small lime size balls and flatten each balls as thin as possible.
4. Deep fry until it is brown and crispy. Store it in a airtight container .