Thursday, November 21, 2013

Eggless Oats Chocolate Biscotti

I have already Posted EgglessCrisp Almond Pistachio Biscotti. I prepared this for Home Bakers challenge. This month Priya Suresh is hosting the event and she has selected Biscotti varieties as a challenge. Though she had suggested both spicy and sweet version; I preferred to bake the Oats Chocolate Biscotti with Oats which came out so crunchy and delicious. In this biscotti I didn’t add coco powder & salt.


Maida-1 1/2 cups
Oats-1/2 cup
Baking Powder-1 tsp
Baking Soda-1/2 tsp
Sugar-1/2 cup
Butter-1/2 cup
Melted chocolate-1/4 cup
Chocolate chips-2 tbsp
Vanilla-1 tsp

1. Mix together flour, oats, baking powder, baking soda, salt and cocoa powder. (I dint add cocopowder & salt).

2. Meanwhile whisk together the butter, sugar until Fluffy . Then Add in the melted chocolate,vanilla extract and give a quick stir.

3. Now slowly add in the dry ingredients, chocolate chips and knead as a soft dough, if its hard to knead just sprinkle few drops of milk, if its sticky, add in few flour

4. Divide the dough into two portions. Roll each portion into a log and place it on a greased baking sheet.

5. Preheat the oven to 180degree Bake the log for 20-25minutes. Cool it for 10minures.

6. With a sharp knife, slice it diagonally as 1inch pieces or roughly to get around 15-20pieces from the log.

7. Bake it again for 5 minutes. Flip the biscottis and bake again for another 5 minutes.

8. Let them cool completely. Conserve it in a air tightened box.

Monday, November 18, 2013

Pori Urundai for Karthigai Deepam

It is a custom in our home to make Pori for Karthikai. We usually made pori urundai  along with Athirasam, Vella seedai,&  Appam on that day. While many make these balls using Arisi pori. But in my both side my mom and MIL is not making balls, they just mix and make it as crumbles. So  I too followed their way. But this time I made Pori Urundai As per my husband’s wish. Here I am sharing the recipe of PORI URUNDAI.

Pori (Puffed rice flakes) –3 cups
Jaggery powdered –1cup
Coconut (cut into small pieces) – 2 tbsp
Cardamom Powder – 1 teaspoon
Dry ginger powder (Sukku podi) – 1/2 teaspoon
Ghee- 1 tbsp
Water- ½ cup

1. Put the cleaned Pori in a large plate.Add jaggery in a pan with 1/2 cup of water and when it dissolves it water take it and strain the jaggery water to avoid sand.
2. Again boil the jaggery water and keep stirring it .When it became  thick, check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a soft ball. It should not be hard. This is the right consistency. (To test: Put little syrup in cold water. It should mould into ball when rolled with fingers the jaggery comes to stone consistency)
3. On this consistency Add cardamom powder, dry ginger powder and coconuts pieces and stir well.
4. Now remove the jaggery from flame and add the Pori and mix it thoroughly using a big flat spoon.
5. When it is warm enough to hold by hand Grease hands well with ghee take the mixture and make balls using both your palm.
6. Press the ball by giving pressure from both your palm so that the syrup could bind the pori to remain as a ball. It will harden further when the syrup cools down
7. Now the Aval/Nell Pori Urundai is ready.Store it in Airtight container