Paneer tikka pizza

2paneer pizza

Today is an anniversary of sorts for me. Its exactly two years since me and my son came to the US. I wouldn’t have remembered the exact date if not for a friend’s birthday coinciding with it. So along with the black forest cake ( hurray for me! Successfully made it, finally!!) for the birthday girl, it gave me a reason to realize that years have flown off and I have survived well.

It wasn’t easy at the beginning. There is so much I still miss about home, especially my friends and family. But slowly you adapt and start appreciating the positives here. Now, I don’t feel the pain as much.

I miss a lot of things about home, but food is never a thing for me. But for the man, paneer tikka pizza is one of the things he misses. This is my trial at remembering the good old times. Nostalgia is a big flavor here, but the pizza recipe is a far cry from the original. Will come back here if I nail the recipe the way I remember it. Meanwhile check it out the way I made it this time.

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To about 1/4 cup thick yogurt, add the following masalas – salt, 1 teaspoon coriander powder, 1/2 teaspoon ground cumin, 1 teaspoon chilli powder (or per taste), 1/4 teaspoon turmeric powder, 1/2 teaspoon amchur (dried mango powder), 1 teaspoon garam masala. Mix well. Chop 200 gms paneer into small cubes.

Add the paneer, along with one diced capsicum (red here) to the yogurt mix. Refrigerate for at least 1 hour. Meanwhile prepare the pizza base. Spread 2-3 tablespoon pizza sauce (readymade here) and top it with the prepared paneer.

Add 1 to 1.5 cups of grated cheese and bake at 200C/400F for 20-25 minutes. Take off the oven. When cool enough to handle, cut into slices and serve.

1paneer pizza

Simple veggie pizza

1pizza

They say it pours when it rains and that’s turned out to be true for pizzas at my place. Its ages since I made pizzas, but once I started there was no stopping me! Three pizzas out of the oven was thrilling indeed.

Since my pizza making skills are a little rusted, I was more happy that these came out decent than to worry to much about the imperfections. The yeast Gods weren’t that upset, so the bread part of it came out decent. I did over bake and produce a hard crust for the pizzas, but it was only the edge so no complaints there (well, there is, but let’s ignore it for the time being…and for the future as well! :D).

A simple saute of onions and capsicum was made for the third pizza and this is (was!) one of my oft repeated topping. Anyway, I still have some flour. I still have some yeast. And who knows! maybe more pizzas might come out of the oven.

Mind you, I told pizzas, not buns!!

To make the topping for a 9″ pizza, dice one medium onion and one medium capsicum into big pieces and saute them for a few minutes with salt and pepper. Prepare the pizza base and spread 2-3 tablespoon of pizza sauce(readymade) on top of it. Add the prepared veggie toppings and about 3/4 cup of cheese. Bake at 400F/200C for about 20 minutes until the cheese melts and the base is cooked.

Good topping additions would have been sauteed mushrooms, baby corn and olives.

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Checkerboard cake

3Checkerboard

My blogging has been stagnant for a while now and its taken some pushing to get this place back up and running. I always have a big bucket list of excuses ready, but let me just be honest. I don’t know why I needed a break. I am not going through my lazy phase cycle, I am energetic and happy. My laptop’s been acting weird, but yet not enough to keep me away from blogging if I am really keen.

Sometimes, I have learnt, you just have to let things go. Not everything happens your way and if that means no blogging for a long time, let that be it. Good thing about that is you are spared an analysis and a big lecture that would have gone on forever! Know that I am fine, know that I am doing well and know that I don’t blog regularly :-).

Now that I am here, lets talk a bit about the cake. This week’s BM theme is checkerboard and let’s start with the classic checkerboard cake. I have done made this pattern cookies multiple times, but never the cake. So when opportunity arrived in the form of my brother in law’s birthday, the cake had to be checkerboard. The inside patterns are not as sharp as I would like them to be, but I was just happy with the success of the cake than to concentrate on the negatives. I will be updating the mousse frosting and glaze recipe separately. Read on for the procedure to get the pattern.

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Pictorial

Bake one 6″ vanilla cake and one 6″ chocolate cake. Here I made the same vanilla cake batter, divided into two equal portions and added some cocoa powder for the chocolate cake. Time saver!! When the cakes have cooled down completely, slice off the dome (if any) and cut each cake into two layers. Using a 4″ round cookie cutter(or a sharp lid) cut off circles from middle of all four layers.

Using a smaller two inch round cutter, cut smaller circles from middle of all the 4″ cake pieces. Now, put the circles back into the 6″ cake, but alternating the colors.

When its time to assemble the cake, anchor a vanilla cake on the cake board with some frosting. Spread the filling of your choice on top (chocolate mousse here) and top with the chocolate cake. Repeat the process for the other layers, keeping in mind to alternate the colors. (Vanilla ->Chocolate->Vanilla->Chocolate). Frost the cake completely and decorate as you wish.

When you cut the cake, you will see the checkerboard pattern. To get sharper and smoother slices, refrigerate the cake before cutting.Since the cake was tall, I added a thick straw in the middle. This gives some support to the cake to prevent it from sliding and falling down.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66

Pumpkin cake

pumpkin cake

I know I am coming with a Fall recipe in Spring, but this was made during Fall. It just sat in the drafts folder waiting for an opportunity to come and see the world outside.

The cake is special in more than one ways. This was made with a pumpkin picked from a farm by our friends. I pressure cooked, mashed and measured it to make this cake. It was for a Halloween get together. And the cake here is a second trial.

I may make a lot of mistakes when I cook, but when it comes to baking, especially cakes, my mistakes are kind of minimal. Its been ages since I have had a cake fail on me, so it was quite startling when the first trial fell apart right in front of my eyes. I had used a bundt pan and neglected to grease it properly. The cake came out of the pan in pieces. So this cake was put together in a hurry with whatever that was leftover in the pantry. That would explain the rough finish, whole wheat in the cake and mobile photos (except the top one).

As it was to be expected, the cake was a bit dense, but the taste was amazing. I always feel that whole wheat pairs beautifully with fruit or veggie in a bake.

This post is part of Blogging Marathon #64. Check out this page to see what other participating bloggers have come up for this edition.

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Recipe adapted from Food.com:

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In a big mixing bowl, beat 4 eggs and 1 3/4 cups sugar with a hand mixer.IMG_4446

Add 1 cup neutral (odorless) oil and 2 cups (or a 15 ounce can) pumpkin puree. I used pressure cooked and mashed pumpkin. Beat it in.

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Add 2 teaspoons baking powder, 1 teaspoon baking soda, pinch salt and 1 teaspoon ground cinnamon. Make it 2 teaspoons if you like cinnamon. Blend again until no lumps remain.

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Add  2 1/4 cups wheat flour (or plain flour) in 2-3 batches, whisking it in until no lumps remain. Do not over mix.

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Transfer the batter to a greased 9″ X 13″ pan. Bake in a preheated oven at 350F/180C  until a skewer inserted in the middle of the cake comes free of crumbs, about 45-55 minutes. Decorate as you wish. Here I have gone in for ready made cream cheese frosting. Fondant leaves,  fondant pumpkins with cloves as stems and rock chocolate as fence for decorating the cake :D.

Ingredients:

  • 4 eggs
  • 1 3/4 cups sugar
  • 1 cup oil
  • 2 cups pumpkin puree (one 15 ounce can)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon* (make it 2 spoons if you like cinnamon)
  • a pinch of salt
  • 2 1/4 cups flour

Method:

  1. In a big mixing bowl, beat 4 eggs and 1 3/4 cups sugar with a hand mixer. Add 1 cup neutral (odorless) oil and 2 cups (or a 15 ounce can) pumpkin puree. I used pressure cooked and mashed pumpkin. Beat it in.
  2. Add 2 teaspoons baking powder, 1 teaspoon baking soda, pinch salt and 1 teaspoon ground cinnamon. Make it 2 teaspoons if you like cinnamon. Blend again until no lumps remain.
  3. Add 2 1/4 cups wheat flour (or plain flour). Whisk it in until no lumps remain. Do not over mix.
  4. Transfer the batter to a well greased 9″ X 13″ pan. Bake in a preheated oven at 350F/180C  until a skewer inserted in the middle of the cake comes free of crumbs, about 45-55 minutes.
  5. Decorate as you wish. Here I have gone in for ready made cream cheese frosting. Fondant leaves,  fondant pumpkins with cloves as stems and rock chocolate as fence for decorating the cake :D.

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Tiramisu

1tiramisu

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

For the second time in this series, I am here with a recipe that’s not originally from America but one that is extremely popular here. Tiramisu, a cake that tastes very light, is  not quite light on calories. This cake from Italy is relatively a new recipe (55 years or so). It is one of the best cakes I have ever had.

I remember trying to make this cake when I was in Chennai and giving up because it was difficult to get mascarpone cheese there. The cheese can be made at home or substituted with cream cheese which is more readily available. The cake is served chilled and tastes absolutely divine.

Tiramisu is not difficult to make, but it is rather time consuming. It has two main components : a mascarpone filling with whipped cream or eggs in it and a base cake (or ladies finger) soaked in a coffee concoction. Once the cake is all filled and frosted, it needs to be refrigerated overnight. The long refrigeration makes a significant difference to the flavor of the cake. I told you it was time consuming!

I had made this cake for a special occasion in our lives, but didn’t get enough pictures to do it justice. I might be making this soon again, in which case I will be updating the pictures here. I should update a picture of mine too, to show you all how much I am also “growing” with each of these recipes :-))

I have used Aparna’s recipe here which is eggless and alcohol free.

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Ingredients:

  • 9″ cake of your choice
  • 1/2 teaspoon cocoa powder for dusting
  • chocolate or wafers for sides, optional

Espresso syrup:

  • 1/2 cup water
  • 1/3 cup sugar
  • 2 tablespoons Instant coffee powder

Mascarpone filling:

  • 1.5 cups Mascarpone cheese
  • 1/3 cup Icing sugar
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract

Method:

  1. Bake the cake, let it cool completely. Cut it into two even layers and set aside.
  2. Prepare the espresso syrup. Bring the water and sugar to a boil, turn off the heat. Add coffee powder, mix and set aside to cool completely. Refrigerate until needed.
  3. Whisk the cheese, sugar and vanilla extract in a bowl. Whip the heavy cream separately using a hand mixer. Carefully fold in the cream into the mascarpone mixture.
  4. When its time to assemble,place the base layer of the cake in a plate or cake board. Sprinkle some espresso syrup evenly all over it. Add a layer of mascarpone filling. Top with the 2nd layer of cake. Sprinkle with espresso. Cover the top and the sides of the cake with mascarpone and refrigerate for at least 4 hours.
  5. At the time of serving, dust with cocoa powder and cover the sides with chocolate wafers or chocolate if desired.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Lemon Pound Cake

1lemon pound cake

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Pound cake is a classic American cake. But that’s  not my choice for the alphabet ‘P’. Lemon also features big in America. Come summer and the web gets bombarded with so many versions of lemonade. I have read in many comics about kids selling it to make some extra money. I haven’t seen it in person yet, but this is only my second summer here.

So since pound cake is not coming up for this culinary journey, I opted for a compromise.Lemon pound cake : a classic cake in a popular flavor! That is a winner for sure and the best compromise I have made :-)!

Its a pretty straight forward recipe. Read on.

2lemon pound cake

Recipe adapted slightly from:  Once upon a chef

Ingredients:

  • 3 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • a pinch of salt
  • 1 cup butter (~225 gms/2 sticks), softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup buttermilk*
  • 1/4 cup lemon juice (4 tablespoons)
  • zest from 2 lemons

*Substitute with milk

Method:

  1. Preheat the oven to 180 C. Grease and line two loaf pans.
  2. In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
  3. In a small bowl, mix the buttermilk, lemon juice and lemon zest. Set aside.
  4. In a big bowl, beat the butter and sugar with a hand mixer until soft and fluffy, scrapping the bowl in between to incorporate all the sugar into the mix. Beat the eggs in, one at a time till it’s all incorporated well.
  5. Add 1/3rd flour, fold it in carefully. Follow this by ½ of buttermilk mixture and gently mix it in. Repeat once again (1/3rd flour & fold; ½ buttermilk & fold) and finally add the remaining 1/3rd flour. Fold it in until no streaks of flour remains. We are adding the flour in 3 batches and buttermilk in two batches. The last batch has to be the flour mix.
  6. Divide the batter into the loaf pans and bake for about 50-60 minutes. Check whether its done by poking with a wooden skewer before taking the pans out of the oven. If the skewer comes out free of crumbs, the cake is cooked. Let the cake rest in the pan for at least 5 minutes before removing from the pan. Let it cool completely.
  7. For a more intense lemon flavor, you can drizzle with a lemon glaze. You can prepare this by mixing 1/3rd cup lemon juice (about 6 tablespoons) with 1/4th cup powdered sugar. Sourness of the lemon varies widely, so adjust the lemon and sugar quantity based on your preference. Use a fork or a toothpick to make holes all over the top of the cake. Drizzle the lemon glaze and serve.

3lemon pound cake

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

 

Key lime pie

1Key lime pie

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

I am with the Pioneer Woman in more ways than one today. Not only is the recipe here adapted from her space, I am also in the same boat as her when it comes to the key limes in the key lime pie. I used ordinary limes in pie here and yet I am going to call it Key lime pie! I know I may have made some enemies in Florida today :D, but sorry, I was not able to get key limes.

Please don’t be mad at me…

Key limes are much smaller than regular limes. They are native to Florida. They are almost the size of gooseberries. To give you an idea, for getting 1/2 cup juice you might have to extract about 15-20 key limes where as 4-5 big limes can give you the same amount of juice. So you can imagine how much tinier they are. I have seen them in supermarkets here, but its never there when you go looking for it.

The pie base can be made in a jiffy at home, but I took the easy way out. This is a ‘tangy meets sweetness'(duh!) kind of pie that will appeal to lime/lemon fans. When making this, I also learnt that the ready made whipped topping that you get in U.S. is not meant for piping. It started weeping the minute I was done with decorating the pie. The next time, I am going to whip the heavy cream and stop looking for shortcuts :D.

Read on for the step wise pictures and the recipe.

3Key lime pie

Gather the ingredients: 9″ ready made (or homemade) graham cracker base, 3 egg yolks, 1 can condensed milk, 1/2 cup lime juice(about 4 limes) and 1 tablespoon of lime zest.

Beat the egg yolks well. Add the condensed milk can and whisk it in.

Add the zest and lime juice. Whisk well to incorporate.

Bake for about 10-15 minutes at 350F in a preheated oven or until the pie is set. Let it cool completely. Decorate with whipped cream and lime wedges, if desired. Refrigerate an hour at least before serving.

Recipe adapted from : The Pioneer woman

Ingredients:

  • One ready made or home made 9″ pie base
  • 3 egg yolks
  • One 14 oz can condensed milk
  • 1 tablespoon lime zest
  • 1/2 cup lime juice
  • whipped cream and lemon wedges, for decorating

Method:

  1. Gather the ingredients: 9″ ready made (or homemade) graham cracker base, 3 egg yolks, 1 can condensed milk, 1/2 cup lime juice(about 4 limes) and 1 tablespoon of lime zest.
  2. Beat the egg yolks well. Add the condensed milk can and whisk it inAdd the zest and lime juice. Whisk well to incorporate.
  3. Bake for about 10-15 minutes at 350 F/ 180C in a preheated oven or until the pie is set. Let it cool completely. Decorate with whipped cream and lime wedges, if desired. Refrigerate an hour at least before serving.

2Key lime pie

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

4Key lime pie

 

Ice cream cake

1ice cream cake

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

The choice for alphabet ‘I’ was between ice cream, icebox cake and ice cream cake. I had ice cream, I had left over cake and the decision was easy.

I read in Wikipedia that Ice cream cakes are an American. They were quite popular sometime back. There is no particular recipe for this. There are so many different kinds that it was too confusing after a point. Some recipes just have different flavors of ice cream layered on top of each other and then presented like a cake. Some had one base layer and then 1-2 ice cream layers on top, kind of like a cheese cake. Still some others had ice cream sandwiched between two layers of cake. That was more like what was mentioned in Wiki and I decided to do that version.

So what you have here is a cake, an ice cream filling and another layer of cake of top. Whipped cream (I had leftover mango mousse, please don’t ask how I end up with all these leftovers!!) or ice cream goes all around it as a frosting and the cake is served cold, after letting it thaw for a few minutes.

Read on for my version on the cake.

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Bake a cake of your choice. Here its a 4″ cake. Let the cake cool. Keep the ice cream to thaw a little bit when the cake is cooling.

Once the cake is cool,cling wrap it and set aside. Line the cake pan with cling wrap.Fill it with ice cream of your choice and smooth the top. This is going to be the filling. I just eyeballed the ice cream filling to about half the height of the cake, didn’t measure it. It was about a cup or so of ice cream. The height of filling can be of your choice and so the quantity can vary.

Cover the top and return the ice cream to the freezer until its time for assembling. When you are ready to assemble, level the cake and cut it in half.

Sandwich the ice cream between the two layers of cake. Whip some cream for frosting, I had some mango mousse which I wanted to use up, so I used that. Frost and decorate as you wish. Refrigerate if using immediately. If making ahead, freeze it and let it thaw for ten minutes before cutting it.

Ingredients:

  • cake of your choice, 4″ hot milk cake here
  • vanilla ice cream, about a cup
  • whipped cream, about 1/2 cup
  • whoopers for decorating

Method:

  1. Bake a cake of your choice. Here its a 4″ cake. Let the cake cool. Keep the ice cream to thaw a little bit when the cake is cooling.
  2. Once the cake is cool,cling wrap it and set aside. Line the cake pan with cling wrap.Fill it with ice cream of your choice and smooth the top. This is going to be the filling. I just eyeballed the ice cream filling to about half the height of the cake, didn’t measure it. It was about a cup or so of ice cream. The height of filling can be of your choice and so the quantity can vary.
  3. Cover the top and return the ice cream to the freezer until its time for assembling. When you are ready to assemble, level the cake and cut it in half.
  4. Sandwich the ice cream between the two layers of cake. Whip some cream for frosting, I had some mango mousse which I wanted to use up, so I used that. Frost and decorate as you wish. Refrigerate if using immediately. If making ahead, freeze it and let it thaw for ten minutes before cutting it.

3ice cream cake

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

 

Cornbread and Chili

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When the idea for American dishes for Mega BM started playing in my head, I was a little concerned about the vegetarian choices available. But I needn’t have worried. There was enough and more dishes to choose from for most of the alphabets.

The choices for letter C proved to be as abundant as letter B. I had cookies (think chocolate chip!), cake, cupcakes, cheesecakes, cornbread, chip and dip, corn chowder, corn on the cob, Cobb salad (vegetarian version) and many more to choose from. As I was leaning towards healthier choices, I picked cornbread over everything else.

It is a classic Southern main course. Cornbread recipe – especially the presence of sugar – can be a touchy topic to many. It can be served in many ways, one of which is with beans or chili. And that’s the companion I chose for my cornbread. The chili here has an Italian touch to it. Omit the oregano and basil to take off the Italian influence.

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Cornbread 

  • 4 tablespoon butter
  • 1 large egg
  • 2 cups buttermilk
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • One seeded jalapeno, optional
  • 1/2 cup grated cheese of your choice, optional

Method:

  1. Heat oven to 400F/ 200C.
  2. In a cast iron skillet, melt the butter. Set aside.
  3. Add the dry ingredients in a big bowl and whisk to combine.
  4. Add the buttermilk and egg in a smaller bowl and whisk well.
  5. Combine the dry and wet ingredients. Add the melted butter also into this and mix well until you cannot see any streaks of flour. Add more buttermilk if needed. Tip in the cheese and jalapenos if using those.
  6. Transfer the cornbread batter into the skillet and bake for about 25 minutes until its golden brown and pulls away from the sides. Take off the oven and let it cool for 10 minutes in the pan before slicing. Serve warm with chili.

Pictorial:

Soak two cups of mixed beans overnight. Heat two teaspoons oil in a thick pan. Add 3 minced or crushed garlic to it. Once the garlic is slightly cooked, add one medium onion, chopped and one medium carrot cut into small pieces. I used julienne cut carrots.

Once the onions turn pink, add two chopped stalks of celery. Follow this up with one small bell pepper, 2-3 handfuls of chopped mushoom, salt as needed, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon dried oregano and 1/2 teaspoon basil paste. Mix to combine everything.

Add 4-6 medium tomatoes, dices and 1/2 cup corn. Add two cups of mixed beans that was soaked overnight or at least for 4-5 hours.

Add 6 cups of water or vegetable stock. Taste test and adjust seasoning. Pressure cook for 4-5 whistles or until the beans are cooked well enough. Serve with cornbread.

Ingredients:

Chili:

  • 2 cups mixed beans, soaked overnight (I used 1/4 cup each of black beans, red kidney beans, whole masoor dal and garbanzo)
  • 2 teaspoons oil
  • 3-4 garlic cloves, crushed
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 stalks celery, chopped
  • 1 small bell pepper, diced
  • 2-3 handful mushroom, sliced
  • 1 teaspoon each chili powder, cumin powder, dried oregano
  • 1/2 teaspoon basil paste
  • salt and pepper as needed
  • 4-6 medium tomatoes, diced
  • 1/2 cup corn
  • 6 cups stock (or water)

Method:

  1. Soak two cups of mixed beans overnight. Heat two teaspoons oil in a thick pan. Add 3 minced or crushed garlic to it. Once the garlic is slightly cooked, add one medium onion, chopped and one medium carrot cut into small pieces. I used julienne cut carrots.
  2. Once the onions turn pink, add two chopped stalks of celery. Follow this up with one small bell pepper, 2-3 handfuls of chopped mushoom, salt as needed, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon dried oregano and 1/2 teaspoon basil paste. Mix to combine everything.
  3. Add 4-6 medium tomatoes, dices and 1/2 cup corn. Add two cups of mixed beans that was soaked overnight or at least for 4-5 hours.
  4. Add 6 cups of water or vegetable stock. Taste test and adjust seasoning. Pressure cook for 4-5 whistles or until the beans are cooked well enough. Serve with cornbread.

2cornbread

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

4cornbread

Biscuits

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When I was making the list of American dishes for the alphabetical cuisine journey, the letter ‘B’ had so many dishes to choose from. For the letter A, I never really looked beyond Apple pie. I had zeroed upon the pie before even making the list. But for B, it could have been buttermilk pancakes, brownies, baked beans, buttermilk biscuits, bagel, Boston cream pie and what not!! Finally, I took the sensible decision of staying with the healthier choices and chose biscuits over brownies for B.

The plan initially was to make buttermilk biscuits, but a packet of fresh cream approaching the expiry date changed the chain of events. It turned out to be god, this way I was making the easiest biscuits possible on earth! These can be served with any sandwich with filling in between, but we poured some sweet honey onto it before popping it into our mouths :).

The term biscuit in American cuisine is totally different from the British and Indian concept. American cookies are more like the Indian biscuits and the English scones are more like American biscuits. Gotcha?

This recipe was so simple that I didn’t take any step wise pictures. But go through this link here for a detailed post on cream biscuits. The key to the recipe is high fat cream, so don’t try this recipe unless you can get hold of the kind of cream that makes you real fat! Did I talk about healthy choice sometime back? Well..scratch that off:D!

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Recipe source: Serious Eats

Ingredients: 

  • 2 cups all purpose flour
  • 1.5 tablespoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1.5 cups heavy cream

Method:

  1. Heat the oven to 400F/ 200C.
  2. In a big bowl, whisk the flour, baking powder, salt and sugar. Once its all mixed well, stir in the heavy cream slowly and mix it in until the flour is wet and sticky. You can add a little more cream if it is not enough.
  3. Turn the dough into a well floured surface and gently press it to form a rectangle, about 1/2″ high. Now fold it one or two times and pat it down again into 1/2″ thick rectangle. Use a round cookie cutter to cut out the biscuits.
  4. Gently press the leftover dough scraps together and cut more biscuits out until the dough is used up fully.
  5. Bake for about 10-15 minutes. You can brush the top of the biscuits with melted butter when it goes into the oven to get a golden brown color. Let it cool slightly before serving. 

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Check out the Blogging Marathon page for recipes from other participants.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

This post also goes to A to Z blogging.