Cranberry Pistachio Biscotti

This recipe is from `Joyofbaking.com'

This is a very light cookie,with no butter used.It is a long dry hard twice baked cookie with a curve top and a flat bottom designed for dipping in coffee.

Biscotti is an Italian word means twice baked or cooked!

Indian version and look alike is known as `Rusk'!

Ingredients:

All purpose flour-1 and 3/4 cup or 230 gms,

Salt-1/4 tsp,

Baking pwd-1tsp,

Egg-2,

Sugar-2/3 cup or 135 gms,

Vanilla essence-1 tsp,

Shelled,unsalted Pistachio-1/2 or 60 gms-coarsely chopped-( rub off the salt and light skin on the pistachios by rubbing with a cloth),

Dry cranberry-70 gms(if cranberry is not available,you can use dry cherry)

Method:

Pre heat oven to 350 F or 180 C

Line butter paper on your baking tray.

In a bowl put  sieved flour,baking pwd and salt.Mix with a whisk.

Take your mixer bowl and beat eggs for 30 seconds.

Add sugar and beat for 3 minutes in high speed until thick pale and fluffy.

Add vanilla essence.

Beat for 10 seconds.

Add the flour mixture and beat only till combined.

Add the chopped pistachio and cranberries and mix only till combined.

Transfer the sticky dough to a well floured counter.

Since the dough is sticky,dust your hands with flour.Gather the dough and roll into a 12 inch log.

Transfer the log to the baking tray lined with butter paper.

Flatten the log into 3 and 1/2 inch width and 12 inch length.

Bake the log for 25 minutes.

When you take out the log after 25 minutes ,the top surface will be firm to touch.

Leave it to cool on wire rack  for 10 to 15 minutes.

Transfer the log along with the butter paper to a cutting board.Slice off the end.

Reduce oven temperature to 325 F or 165 C

Using a chef knife or serrated knife slice the log into 1/2 inch slices and place them on the baking sheet.

Place the biscotti cut side down on the baking tray and bake for 10 minutes.

Turn slices over and bake again for another 8 to 10 minutes or until golden brown.

Remove from oven and let it cool on wire rack.

Can be stored for several weeks in an air tight container.

Makes- 20

Mutton korma (Masala mornings-Pakistani recipe )

Thanks Chef Shireen Anwar for sharing the korma recipe!
This recipe is from her show `Masala mornings'.
The name of this korma is `Jama masjid ka mutton korma'!
The korma is very delicious,rich,tasty and you get a flavour of the famous korma`s served by the Karims!

Ingredients:
Mutton-1/2 kg,
Brown onion(crushed)-1/2 cup,
Ginger garlic paste-1 tbsp,
Turmeric pwd-1/4 tsp,
Yogurt-1 cup,
Ghee or oil-1/4 cup,
Milk-2 tbsp,
Saffron-a pinch,
Coriander pwd-1 tbsp,
Red chilli pwd-1 tsp,
Black pepper pwd-1/4 tsp,
Clove pwd-1/4 tsp,
Green cardamom pwd-1/2 tsp,
Mace pwd-1/4 tsp,
Nutmeg pwd-1/4 tsp,
Kewra water-1/2 tsp,
Salt to taste,
Warm water-2 and 1/2 cups.

Note:This korma can be made with chicken too.

Method:
Add a pinch of saffron in 2 tbsp of milk and leave it aside as you start the preparations.
I have used 4 medium size onions to make brown onions.You can use 2 onions as the chef says.
Slice the onions and fry them in 1/4 cup of oil or ghee.
Tilt the pan to drain out the oil to one side and then take out the fried onions in a bowl.
Once the onions have cooled down,crush it with your fingers.
In the same oil,add ginger garlic paste.

Fry the paste for few minutes in medium heat and then add the mutton pieces( before you start the cooking process ,wash the mutton and then keep in a strainer to drain out the excess water).
Fry the mutton pieces for 2 to 3 minutes in high heat or till you see their is no moisture.

Lower the heat and add turmeric pwd and salt.

Raise the heat and add bhunno for 30 seconds.
Add the beaten curd and mix.

Put a lid on and let it cook on medium to high heat for 10 minutes or till white specks of curd dissapear.

Remove the lid and sti fry the mutton till you see oil on the sides.

Lower the heat and add coriander pwd,red chilli pwd,black pepper pwd and clove pwd.(if you do not have clove pwd,use 4 cloves and grind it with coriander seeds or pwd, 10 pepper corn and red chilli  pwd in a grinder then use it)

Add 1/4 cup of water and stir fry the masala with the mutton on medium heat for few minutes.

Once oil leave sides,add 2 cups of warm water.

Raise the heat and mix.

Once the gravy starts to boil,cover with a lid.

Lower the heat to low and let it cook for 30 minutes or till the meat is tender.
After 20 minutes stir and check if water is needed.
After 20 minutes,the meat was 3/4 done,but had to add 1/2 cup of warm water.

Once the mutton is tender,check salt and adjust.

Add crushed brown onion,mace pwd,nutmeg pwd,cardamom pwd,saffron threads soaked in milk and 1/2 tsp of kewra water.

Add 1/4 cup of water.

Mix and as it comes to boil again,lower the heat and put a lid on and leave it for dum for 5 to 7 minutes.

Close gas and open the lid after 5 minutes.

Mix again before serving.

Enjoy this delicious korma with roti,paratha or rice.

Serves 5 to 6