Fruit Cookies - eggless

Ingredients:

• 1 cup, packed - mixed fruits and nuts, chopped ( i used dried cranberries,tutty fruity and cashews)
• 1 Tbsp - Orange juice
• 1/2 Tbsp - lemon juice
• 1/2 Tbsp - Honey
• 1 stick - unsalted Butter (~ 8 Tbsp), at room temperature
• 1/3 cup - sugar
• pinch of salt
• 1/4 tsp - powdered Cloves
• 1/4 tsp - powdered nutmeg
• 1/2 tsp - Orange zest
• 1/2 tsp - pure Vanilla extract
• 1 1/3 + 2/3 cup - All purpose flour

Step1 :
Place the chopped fruits and nuts in a bowl and mix in the orange juice, honey and lemon juice. Cover the bowl and let them soak overnight at room temperature.

Step 2:
In a wide  bowl (or electric mixer) cream the butter, sugar, salt, orange zest, vanilla extract, clove and nutmeg powders until you get a smooth consistency. It took me 3-4mins using electric mixer.

Step 3:
Then add the flour to it and mix it with a spatula.Don't over mix the dough since it will develop gluten and you will end up with really tough cookies.(I f too sticky add little flour to it)
Next add the fruits along with any leftover soaking liquid and fold it onto the dough.
Divide the dough in half and place each half on the longer end of a 15" wax/parchment paper. Shape and roll it into a log. The cross-section will give you the final shape/size of your cookie.

Step 4:
When ready to bake, pre-heat the oven to 350deg. With a sharp knife cut the log into 1/2 inch rounds. Line a baking sheet with aluminum foil and arrange them, 1/2 inch apart.

 Step 5:
Bake for 15-20mins, checking on them every minute after the 15 minute point. When the edges start to turn a light golden take them out and enjoy.

                                         

Vegetable Curry Bun

Myself and my husband love the curry buns served as a snack in the singapore airlines.Always i have wondered how they make these...This curry bun with a hot cup of filtered coffee...ahhh out of the world...The spicyness in the curry and the light sweet touch in the bun is so nicely balanced out that i always never stop with one.Trust me you will not regret trying out this........Ok...i hear you...enough of talking and more of work.Here you go....Here is the recipie 

Ingredients :
All purpose flour - 3 to 31/2 cups
Warm water - 3 Tablespoons
Active Dry Yeast - 2 1/2 teaspoons
Sugar - 1/4 teaspoon
Milk - 3/4 cup
Butter - 1/4 cup (1/2 stick)- cut into chunks
Salt - 1 teaspoon
Sugar - 1/4 cup
Egg - 1

Step 1:
Place warm water in small bowl; stir in yeast and 1/4 teaspoon sugar until dissolved. Let stand 5 to 10 minutes or until mixture starts to foam around edges.

Step 2:
Place milk and butter in 1-quart saucepan; cook over low heat, stirring occasionally, until butter is almost melted.

Milk Mixture (Milk + Butter)

Step 3:
Combine 1/4 cup sugar and salt in large bowl.

To this add milk mixturer and mix well.Add egg; beat at medium speed until well mixed. (Check the temperature in the bowl. It should be less then 115°F. If it is warmer, let mixture cool slightly.)

  Add yeast mixture; continue beating until well mixed.

 Step 4:
Add 2 cups flour; beat until mixture is smooth.Stir in enough remaining flour with a spatula, 1/2 cup at a time, until dough is easy to handle.Let dough rest 5 minutes.

Step 5:
Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Add more flour if dough is sticky. Place into greased bowl; turn greased side up.

Step 6:
Cover; let rise in warm place until doubled in size (45 to 60 minutes). (Dough is ready if indentation
remains when touched.)

Step 7:
Punch down dough. Divide dough in half. Cut each half into 9 equal pieces.Flatten each round and
place the potatoe curry in the center and shape into balls.

Step 8:
Place balls onto large greased baking sheets. Cover with plastic food wrap; let rise until almost doubled in size (30 to 45 minutes)

Step 9:
Heat oven to 350ºF. Bake for 12 to 14 minutes or until light golden brown. Brush warm rolls with melted butter, if desired. 

Savoury mouth watering snack is ready.Enjoy it as a breakfast or as a snack with hot tea.