The first recipe comes from Ruth Reichl’s ‘Gourmet Today’. I am a big fan of her writing and have read all her books. These toasts are simply addictive; I made them over Thanksgiving break and my kids chose them over pumpkin pie.
Toasted Anise Seed Cake Slices
1 ¾ cups all-purpose flour
1 ¾ tsp baking powder
¼ tsp salt
¾ cups white sugar
5 tbsp unsalted butter, melted and cooled
1 ½ tsp anise seeds, finely crushed. I put them in a ziplock bag and ran a rolling pin on them.
- Preheat oven to 350 degree Fahrenheit.
- Lightly butter and flour a 8 1/2 X 4 ½ inch loaf pan.
- Mix flour, salt and baking powder in a bow.
- Beat eggs and sugar in a mixer till tripled in volume,
- Stir flour in the egg mixture in three batches mixing after each addition.
- Stir in butter and anise seeds.
- Pour the mixture into loaf pan.
- Bake for approximately 45 minutes or till the top is golden brown.
- Cool for five minutes in a pan and then invert the loaf on cooling rack and cool it for 35 minutes right side up.
- Preheat the oven to 400 degree Farenheit.
- Trim the ends of the loaf and cut into ½ inch thick slices. Arrange on a baking sheet and bake for 7 minutes. Turn the slices over and bake for about 5 more minutes till the toasts are golden brown.
I have tried my hand at puris quite a few times, but mine were never picture perfect and never soft like my mom’s. So during my mom’s last visit I noted down the ingredients and whipped a batch of impeccable puris.
1 ½ cup all-purpose flour
2 tbsp besan
2 tbsp thin rawa
2 tbsp Rice Flour
2 tbsp. oil
- Mix all the ingredients except oil in a medium bowl. Add as little water as possible to make a firm dough. Knead till it becomes soft adding oil in the end.
- Keep aside for 30 minutes.
- Make balls little bigger than marble size and roll the puris in into 4” circles.
- Heat enough oil in a kadai to submerge puffed up puris.
- Fry the puris one at a time, holding the puri down till it puffs up, turn it up and fry for few more seconds.
Basic Buttermilk Muffins from Deborah Madison’s -Vegetarian Cooking for Everyone. It is one of my favorite cookbooks and I have hadd 100% success rate with all the recipes.
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup light brown sugar
1 1/3 cups buttermilk
1/3 cup oil or melted butter. Butter yields a moist crumb.
1 ½ tsp vanilla extract.
- Preheat the oven to 375 degree Fahrenheit.
- Butter the muffin pan.
- Mix all the dry ingredients a bowl.
- In a medium bowl beat the eggs lightly.
- In a measuring cup pour the melted butter and add buttermilk stirring at the same time. You will find the buttermilk curdling to a consistency of a cottage cheese.
- Now Add this mixture to eggs,
- Add sugar and vanilla and add dry mixture stirring just enough till everything is mixed together.
- If desired you could add cupful of chopped fresh fruit or dried fruit or chocolate chips. My family always votes for chocolate chip muffin.
- Fill muffin cups to the top with prepared mixture and bake for approximately 25 minutes.