Perfect accompaniment for biryani. Thinly sliced red onion soaked in hot salt water before adding to yogurt along with a chopped green chilli, yellow bell pepper, and plum tomato. Chilled and topped with coriander leaves.
I made more tandoori chicken-flavoured biscuits and they’re so FLUFFY! And orange! And spicyyyy! :)
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, sift the flour, baking powder, salt, and sugar. Cut in the fat until the mixture resembles coarse meal. Gradually, pour in milk and mix dough until it pulls away from the side of the bowl. It will be sticky, don’t worry!
Use a floured ice scream scoop and dollop those babies onto an ungreased baking sheet. Use floured fingertips to pull them out if they seem reluctant to leave the spoon. Sprinkle with a little flour if you want them to look more “rustic” lol
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Adapted from this recipe.
Coconut Strawberry Pancakes
Your fav pancakes layered with sliced strawberries and coconut frosting (melted coconut oil with enough powdered sugar to your taste), topped with more strawberries, maple syrup, and whipped cream
My usual brownies drizzled with lavender, vanilla-flavoured candy melts
Tandoori biscuit sandwiches: minced turkey & mixed vegetables
(where I used solidified tandoori chicken drippings as the shortening in the biscuits)
Red velvet cupcakes with buttercream frosting for my birthday :)
I followed Martha Stewart’s recipe that does not have cocoa in it.
Red velvet cupcakes going the distance (but I’m about to eat the remainder as a last hurrah for my birthday haha!)
Bread: The Good and The Bad
Made Double Chocolate Caramel Brownies again and I foolishly tried making them with a brownie base instead of the chocolate cake mix it needed and it browned…too much. I trimmed all the edges and corners off and the centre pieces taste juuuuust fine. Learn from me and use your favourite cake mix for these and you won’t be let down!