Almond cookies with cardamom

Almond cookies and almond biscuits are prepared in different ways across various cultures and in various cuisines. It is a type of light colored cookie often topped with sliced almond in the United States. In China a form of almond cookie is the almond biscuit. In China, almond cookies are sometimes prepared

with almond flour

Ingredient :---------------

1. 1/2 cup ghee, softened but not melted(unsalted butter)
2. 10 tbsp powdered sugar
3. 3/4 cup almonds finelly chopped
4. 1/2 cup besan (fine chickpea flour)
5. 2 tbsp sooji (semolina)
6. 1/4 tsp green cardamom powder
7. 1/8 tsp salt.

How to do :---------

1. In a bowl, sift the almond meal,besan and semolina.Combine cardamom powder & salt with the sifted flour mix.Set aside.

2. In another medium bowl, tip in the softened ghee and powdered sugar and using a spatula, combine them until creamy.
3. Mix flour in parts to the ghee mix & combine gently to form a soft dough.The dough will be slightly sticky & loose.
4. Wrap the dough in a cling film and refrigerate for 15-20 minutes or until firm.
5. Line your cookie sheet with parchment paper.
6. Take out the refrigerated dough and knead it 3-4 times. Pinch equal portions of the dough. Roll each portion between your palms into a smooth ball with no cracks. Line the balls on the parchment paper

with atleast 2″ space between them.Press an almond at the centre of each ball.

7. Refrigerate again for 15 minutes. Meanwhile, preheat oven to 300F.
8. Bake on the middle rack for 18-22 minutes keeping a close eye, these cookies should remain white.Once you see the bottoms turning light brown, remove from oven and let cool for 5 minutes on the sheet itself. Transfer to a cooling rack to cool completely.
9. Store in an air tight container at room temperature for upto 3 weeks.

Sesame n Garlic Buns

A bun is a small, sometimes sweet, bread. Commonly they are hand-sized or smaller, domed in shape, with a flat bottom."Bun" may also refer to a kind of filled dumpling, as Chinese baozi and the Lutonian Halapchi.A bun can be long and skinny, short and round, and come in many different shapes and sizes.

Ingredient :------------------

bread flour or, (all purpose flour):------- 200gm.
salt :------------------------------------------ 3g (0.5 tsp)
sugar :---------------------------------------- 20gm
instant dried yeast :------------------------ 4g (1.3 tsp)
warm water :-------------------------------- 100g
egg :------------------------------------------- 20g
butter 200g :--------------------------------- 20g
sesame seeds :------------------------------- 2tsp
garlic powder :------------------------------- 2tsp

Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes. Leave it in a warm place for 15 minutes, or until a good foam appear on the surface. If it doesn't foam, the yeast is dead and you'll have to start again with a new batch.

How to do :------

1. Put the flour, salt, sugar, butter. sesame and garlic powder in a large bowl. Pour the foamed yeast and egg.
2. Bring the ingredients together to form a sticky mass.
3. Move to a kitchen table.

4. Knead with hands, throw the dough.
5. Fold the dough in half.
6. Repeat this process of folding and kneading.
7. Knead for 10 minutes.
8. The dough is smooth, thinly, elastic.
9. Shape the dough into a smooth ball.
[Leaving to rise]
10. Put the dough in a lightly oiled bowl. If the dough temperature is 27 degrees C (81 degrees F), it takes 50-60 minutes to rise at 30 degrees C (86 degrees F).
11. Leave to rise in a draught-free place for 50-60 minutes, or until 2.5-3 times in size.
12. [Finger test] Press a finger into the dough. If indentation remains, the dough has properly risen.[Knocking back]
13. Knock back the dough by punching it gently. Turn out the dough.
14. Fold the dough into thirds.
[Dividing]
15. Divide the dough into 8 equal portions.
16. Shape each piece into a ball lightly.
[Leaving]
17. Cover loosely with a damp cloth and leave for 10 minutes.
[Shaping]
18. Roll the dough out into 20 cm (8 inch) lengths with a rolling pin.(make in a triangle shape)
19. Then start to roll from a big flat portion till the end.
20. Pinch the seam shut. Place the seam down on parchment paper.
[Leaving to rise]
21. Leave to rise for 40-50 minutes, or until 2 times in size. [Leaving to rise] It takes 40-50 minutes to rise at 30 degrees C (86 degrees F). If the dough seems too dry, spray it lightly with a water atomizer.
22. Brush the surface with beaten egg.
[Baking]
23. Bake at 200 degrees C (392 degrees F) for 10 minutes, or until golden.
Tip :--------- 1. You can make the buns in any shape.
       :--------- 2. Instead of egg you can use milk.
       :--------- 3. After the buns are done apply some butter, it gives you a nice smell and taste too.

Stuff Kabab in garlic Bread