Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

Sunday, January 30, 2011

Coconut Ginger Scones

These scones are to to die for! Eat them plain or with lemon curd or jam. Trust me, you will not be disappointed!
 
Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.

Yield 18 mini-scones

Ingredients
• 2 cups all-purpose flour
• ½ cup sweetened coconut
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons lemon zest
• ⅓ cup minced crystallized ginger
• ½ cup cold butter, diced
• ¾ cup heavy cream



Topping  
• 1 tablespoon turbinado sugar
  (coarse sugar)
• ½ teaspoon cinnamon

• ½ teaspoon green cardamom seed powder

• 2 tablespoons cream or milk


Preheat oven to 375 F. In a bowl, stir to combine flour, coconut, sugar, baking powder, salt, lemon zest and ginger. Add butter to dry ingredients. Using a pastry blender or 2 dinner knives, cut the butter into the flour mixture until it resembles very coarse crumbs. 

Pour the cream over the dry ingredients. Gently mix until dry ingredients moisten. Do not over mix.
 

Transfer the dough to work surface. Quickly gather the dough until it clings together. 


Pat the dough into 9 x 9 squares. Cut the dough into 9 squares. Cut each square into 2 triangles. 

Note: If the dough becomes too soft, place the dough in the fridge for 10 minutes so that it hardens. The butter has to be cold while baking in order for the scones to become flaky.


To make the topping, mix sugar, cinnamon and cardamom. 

Notes
  • Turbinado sugar is coarse sugar, which can be found in any supermarket. 
  • Don't use store-bought cardamom seed powder. Cardamom seeds lose their potency quickly after you crack open the shell. It is better to buy a lot of cardamom seeds and keep them in a jar and to crack them open and grind them with a mortar and pestle whenever you need to make cardamom seed powder.


Brush the scones with cream or milk. Sprinkle flavored sugar on top. Transfer scones to a parchment or Silpat lined baking tray.


Bake for 20 minutes. Transfer to a wire rack to cool. Serve plain or with jam or lemon curd.


For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.

Saturday, January 15, 2011

Paramannam (Sweet Rice)

In honor of Sankranthi, the South Indian harvest festival, I made a rice porridge called paramannam which is typically served during this holiday using the rice that is harvested. My parents are both from farming families from villages in South India, so they have brought their tradition of celebrating Sankranthi with them after immigrating here. This dessert is what I look forward to year after year.

Ingredients
• 1 cup long grain rice
• ¼ cup mung dal (optional)
• ¼ teaspoon salt
• 1 ¾ cups water
• 6 cups hot whole milk
• 1 cup grated, packed jaggery (or light brown sugar)
• 1 teaspoon green cardamom seed powder
• ⅓ cup ghee

• ½ cup raw cashew nuts

Combine rice, dal, salt and water in a medium heavy bottomed saucepan (avoid using nonstick pan).

Alternative: If you can't make it to an Indian grocery store, eliminate the mung dal. It will still turn out just as good!

Bring it to a boil over medium high heat. Stir once.



Reduce heat to lowest setting, cover with the lid and simmer for 10-12 minutes or until almost all the water is absorbed.

Stir in milk and increase heat to medium high and bring it to a boil. Reduce heat to medium and simmer for 30-25 minutes or until rice is very soft, while stirring often.

Note: Jaggery is unprocessed cane sugar which can be found in Indian stores or Mexican supermarkets. 
 

Grate and stir in jaggery and cook for about 10 minutes until jaggery is thoroughly incorporated into the rice mixture. Stir in cardamom powder.

Alternative: Use light brown sugar instead of jaggery.




Meanwhile, in a small skillet, heat ghee over medium heat. Add cashews and fry until golden brown. 

Add fried cashews along with the ghee to the cooked rice and stir in. 


Serve warm.

    For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.
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