Indian Cardamom Chai

Indian styled cardamom tea comes in thick and golden brown hue. As we all know, cardamom has many health benefits in stimulating digestion and reduce stomach gas. Cardamom just like cinnamon are useful both in sweet and savoury dishes as well as drinks. Indian style cardamom tea or elaichi chai can be found in every tea stalls in India, and almost all housewives are well trained to make a cup of this delicious and creamy chai. I made this aromatic sweet tea and served along with some fritters and the combination of hot piping cardamom tea and snack are just heavenly.

Ingredients

1 1/2 cups water
2 tsp tea leaves
2/3 cup milk
1 tbsp sugar
3 cardamom pods, crushed


Methods

In a pot, boil water,crushed cardamom pods.

Once water boiled, add tea leaves and boil for 30 seconds.

Reduce heat to low and simmer for 1 minute.

Off the heat, add milk and sugar. Stir until sugar dissolved . Cover with lid and let it sit or 1 minute.

Strain in a serving mug.

Enjoy piping hot.

Baked Chocolate Doughnuts With Assorted Nuts

Doughnuts and coffee are all time favourite for many. Be it for breakfast or for tea time, coffee and doughnuts are match made in heaven. As we all know doughnuts are high in calories yet, craving for doughnuts didn't stop anyone from enjoying this sweet delight.

Instead of deep frying my doughnuts, i baked them in batches and glazed them with chocolate. A little side of counting calories i guess. Soft and fluffy doughnuts baked into perfection frost with chocolate and sprinkle with chopped nuts. Semi sweet chocolate frosting works wonder to this delicious doughnuts. Baked chocolate doughnuts are here to satisfy sweet cravings for all day and night. Serve with hot cup of coffee and enjoy at your pleasure.

Ingredients

Doughnuts

1 2/3 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 cups sugar
1 tsp baking soda
2 tsp baking powder
2 cups buttermilk
3/4 cup unsalted butter, softened
2 eggs,room temperature
1 tbsp vanilla extract
1 tsp salt

Frosting

3 tbsp cocoa powder
1 1/4 cup confectioners sugar
1 tbsp vanilla extract
4 tbsp milk
Pinch of salt

Toppings

1 cup chopped assorted nuts.pecan,almond slivers,walnuts,peanuts


Methods

For Doughnuts

Preheat oven at 325'F and spray a doughnut baking pan with cooking spray.

In medium bowl, sift together cocoa powder, all purpose flour,baking soda,baking powder and salt

Using a hand/stand mixer beat together butter,sugar and vanilla until fluffy. Beat eggs one at a time.

Add flour mixture and buttermilk. Using a spatula fold the ingredients until combined.

Scoop the batter into the prepared doughnut baking pan until 2/3 full and bake for 12-13 minutes. Remove from oven and cool on baking tray for 5-20 minutes.

For Frosting

Whisk together cocoa powder,confectioners sugar and salt. Whisk in vanilla extract and milk.

Dip the doughnuts into the chocolate frosting and place on the wire rack. Sprinkle with chopped nuts.

Ready to be served.

Walnut Biscotti

Biscotti also known as cantuccini, are Italian twice baked biscuits. They are usually dipped into coffee or hot chocolate and can be found at most of Italian coffee shops. They are usually made of almonds and baked into crispy cookies that goes well when dip into a cup of strong coffee.

I bought a packet of walnuts and decided to bake walnut biscotti. The toasted walnut in this biscotti add nuttyness to the oblong shaped biscuits. The twice baked process rendered a dry and crunchy cookies which makes it perfect to dip into my hot chocolate. I love the sounds of the cookie when i snap them into two that,s how crunch the cookies are...the way they should be. Every Italian nonn have their own version of baking biscotti be it with almonds,raisins,pistachio or even with chocolate. My walnut biscotti is a no frill easy and simple to make. I'm ending the post now as i need a big mug of hot chocolate to enjoy my delicious walnut biscotti...chow peeps

Ingredients

2 cups + 3 tbsp all purpose flour
3/4 cup chopped walnuts
3/4 cup granulated white sugar
1/4 cup butter,room temperature
1/2 tsp baking soda
1/2 tsp baking powder
2 large eggs,room temperature
1 tbsp vanilla extract
1/4 tsp salt

For The Egg Wash

1 egg white
1 tbsp water
2 tbsp granulated white sugar



Methods

Preheat oven at 350'F or 176'C. Line a baking tray with parchment paper. Keep aside.

In a large bowl, combine 2 cups flour,baking soda,baking powder,salt and chopped walnuts. Keep aside.

In another bowl, beat sugar and eggs on medium-high speed for about 2 minutes. Beat in butter and vanilla for another 1 minute.

Reduce speed to low and gradually, add the flour mixture. Scrape the sides of the bowl and beat until well mixed.

Lightly dust a clean working surface with flour and knead the dough. The dough will be sticky, sprinkle the remaining 3 tbsp flour and continue kneading. Shape the dough into 2 (8x2 inch) logs.

Place the logs 2-3 inches apart on the prepared baking tray and flatten the surface slightly . Combine egg white with water and brush over the log. Sprinkle with granulated white sugar.

Bake in a preheated oven for about 25-30 minutes. Remove from oven and cool for 10-15 minutes on baking tray.

Using a sharp knife, cut the logs diagonally into 1/2 inch slices. Arrange on baking tray and bake for 18-20 minutes on the same oven temperature until golden brown. Remove from oven and cool completely on wire rack.

Store in an airtight container.

Creamy Avocado And Calamata Olive Crostini

 Creamy avocado and calamata olive crostini is an ideal appetiser to serve to your guest. We all know the health benefit of avocado which is a great antioxidant and good for your hair and skin. I made it simple without adding too much of additional flavor just to retain the original flavor of the avocado. With simple seasoning of salt and pepper with drizzling of olive oil, you can have an absolutely creamy and delicious crostini.

This crostini are easy to make with ingredients we have in our everyday kitchen . I bought few avocados in the hypermarket, having to make this crostini in mind. Avocado tend to change colour once cut open to avoid them from browning, drizzle them with little lemon juice. I follow just one tip in buying avocados, if the avocado are firm to touch its good to purchase them. Made this healthy and flavorful crostini for breakfast by simply spread them on my toasted baguette slices and enjoyed the fresh flavor of avocado and calamata olive....it feels like Italy in every bite.

Ingredients

1 loaf of French baguette,sliced diagonally into 1/2' inch thick
2 ripe avocados
1/4 cup extra virgin olive oil
6-8 calamata olives, sliced
3 tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
Salt to taste


Methods

In a bowl, using fork or potato masher, mashed the avocados.

Add olive oil,lemon juice and season with salt and pepper. Mix well to combine.

Turn oven to broil and toast the sliced bread for 1-2 minutes until lightly toasted.

Remove from oven and cool for 3-4 minutes.

Spread the toasted bread generously with the mashed avocado.

Top with sliced calamata olives.

Transfer to a serving plate and enjoy

Dark Chocolate Espresso Cupcakes

Rich and decadent chocolate cupcakes made rich with espresso. Strong coffee and chocolate in one dessert, that is what dark chocolate espresso cupcake are all about. This addictive espresso cupcakes is one of coffee lovers favourite dessert. Espresso can be easily replace with any good coffee.

I love the combination of coffee and chocolate in my dessert better still, it comes in a bite size individual cupcakes. Moist and chocolatey cupcakes dipped into strong espresso coffee ganache definitely a pleasure to enjoy on anytime of the day

Ingredients

For Cupcakes

2/3 cup all purpose flour
2/3 cup cocoa powder
3/4 cup granulated white sugar
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp espresso powder
1 egg
6 tbs vegetable oil
1/2 cup espresso coffee, room temperature
1 1/2 tsp vanilla extract

For Espresso Ganache

2 1/4 cup chocolate chips
5/8 cup espresso,room temperature
1/8 cup heavy cream


Methods

For The Cupcakes

Preheat oven at 350 'F or 176' C. Line a 12 cup muffin tin with cupcake liners.

In a large bowl, combine flour,espresso powder,cocoa powder,baking soda and salt.

In another bowl, whisk together oil,egg,sugar,vanilla and and espresso.

Add flour mixture into the egg mixture and fold in the batter until well incorporated.

Divide batter evenly into the prepared cupcake liners about 2/3 full.

Bake for 15-18 minutes. Remove from oven and cool completely on wire rack.


For The Chocolate Ganache

Add cream and the brewed espresso into a microwave safe bowl. Microwave for about 1 1/2 minutes.

Pour the mixture into chocolate chip and stir until chocolate chips melted completely and the mixture smooth and glossy.

Dip the cupcakes into the chocolate mixture. Repeat the process with the remaining cupcakes.

Garnish with sugar flowers.