Hmm…my soup is missing something

Breadsticks (grissinidipping sticks) are generally pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy.They are originally thought to have been created in the 14th century; although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679.

Breadsticks may be offered at the table in restaurants as an appetizer. In some instances or regions they may be a type that is larger than pencil-sized. They may also be combined with ingredients such as prosciutto as an hors d’œuvre. In many North American restaurants breadsticks are frequently topped with garlic sauces and parmesan cheese when served as appetizers; as a dessert item, they are often topped with cinnamon sugar and icing.



Baking Temperature: 200 degree C              Portions:30no
Baking Time:15-20mins

Flour – 300gms
Salt – 7gms
Yeast – 5gms
Olive Oil – 50ml
Water – 200ml (approx.)

1)    Lightly grease two baking trays.
2)    Sift flour and salt together and make a well in the center
3)    In a bowl add yeast and water.
4)    Pour into the center of the flour add olive oil and mix to a soft and smooth dough.
5)    Roll the dough into a rectangle, brush with olive oil and cover with cling film. Prove.
6)    Spread sesame seeds over the dough and cut into strips.

7)    Roll each strips and place on the greased tray.
8)    Prove and bake at the required temperature and time.
9)    Cool on a wire rack.


Food of the gods…Chocolate

Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica.

Cocoa solids are a source of flavonoids and alkaloids, such as theobromine, phenethylamine and caffeine. Chocolate also contains anandamide.

Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created, particularly desserts including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate and candy bars coated in chocolate are eaten as snacks. Gifts of chocolate molded into different shapes (e.g., eggs, hearts, coins) have become traditional on certain Western holidays, such as Easter, Valentine’s Day, and Hanukkah. Chocolate is also used in cold and hot beverages such as chocolate milk and hot chocolate and in some alcoholic drinks, such as creme de cacao.

Although cocoa originated in the Americas, recent years have seen African nations assuming a leading role in producing cocoa. Since the 2000s, Western Africa produces almost two-thirds of the world’s cocoa, with Ivory Coast growing almost half of that amount.




Chocolate Chip Cookies

Flour – 185gms
Granulate Sugar – 85gms
Light Brown sugar – 85gms
Unsalted Butter – 113gms
Eggs – 1nos(optional)
Baking Soda – 2gms
Salt – A pinch
Dark sweet Chocolate chip – 170gms
Vanilla Essence – 5ml

1. Beat the butter, brown sugar, granulated sugar together, using the paddle at medium speed. Add the eggs and vanilla.
2. Sift the flour, baking soda, and salt together; mix into the batter. Stir in the chocolate chips.
3. Pipe it on the butter paper lined baking tray or roll out the dough like a rope and freeze it; Cut into slice and arrange it on baking tray.
4. Bake at 190C for about 10 to 15 minutes or until golden brown colour.

Get Bisco…tting

Biscotti English: twice-cooked), known also as cantuccini, are Italian almond biscuits (cookies) that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink, traditionally Vin Santo.




Although commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy and Argentina they are also known widely by the name “cantuccini”. These names actually suggest other similar regional products of Italy. The term cantuccini is most commonly used today in Tuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use of yeasts, acids (to make them less dry) and flavourings. Rusks are larger, longer biscuits, rustic bread dough enriched with olive oil and anise seeds.

The confusion on the name may have been born from the fact that on the old sign (still present) of “Biscottificio Antonio Mattei,” the leading manufacturer of biscuits of Prato, is written just below the name of the shop: “Manufacturers of cantuccini,” which at the time were one of the major products of the biscuits. The sign has remained unchanged, and after such a long time people are accustomed to associate the name “cantuccini” with the biscuits[2] typical of Sardegna and Sicily.



  Baking temp. 150 degree celcius


Flour – 250 gms.

Caster sugar – 50 gms.

Almond powder – 50 gms.

Pista  – 25gms.

Almond – 25 gms.

Egg – 1 no.

Almond essence – few drops

Soda-bi-carb – 5 gm

chocolate(for coating/drizzling)


  • Roast almonds & pista lightly & chop finely.
  • Mix all the ingredients together.
  • Make a roll & half bake the roll.
  • Allow it to cool for 5 mins.
  • Cut it into thin slices an d bake again till it becomes crisp.

On the horizon

Masala cookies

Hey everyone!

Since this is my first post, I will keep it simple. When a person thinks of India, the first thing that comes to mind is monsoons, spices, colours, amazing street food and the colourful mouthwatering desserts.

My favourite Indian dessert is gulab jamun. What’s yours? Though I am also partial to international desserts, pastries and biscuits. One of my favourite recipes  is Indian style Masala cookies which is a blend of Indian and Western flavours.



110 gm-Butter

70 gm-Powdered sugar

1 tsp-Salt

1 tsp-Vanilla essence/powder

180 gm-All purpose flour

1/2 tsp-Baking powder and baking soda

1 pc-Green chilly(finely chopped) (adjust according to your taste level)

2 tsp-Red chilly powder(adjust according to your taste level)

1/2-White onion(finely chopped)

10 leaves-Curry leaves(finely chopped)

1 tsp-Pepper powder

1 tbsp-Sesame seeds

1 pc-Ginger(finely chopped)

1 pinch each-Cardamon ,Cinnamon and Clove powder.


1.Sieve flour, baking soda, baking powder and chilly powder together.

2.In a small pan, roast sesame seeds.Once lightly roasted, add green chillies, ginger, onion, curry leaves and salt in butter. Take off flame and cool till room temperature.

3.Beat butter till light and fluffy. Add in the flour mixture and the cooked mixture to form a dough.

4. Cool the dough in the refrigerator. Take out the dough and roll out into 1/2 inch thick sheet.

5. Cut into desired shapes, dock the cookies and arrange on a greased baking tray.

6. Bake at 180 degrees for 25-30 minutes.


In 80-20 ratio, you can add flour and coco power and remove the onions,curry leaves, pepper, sesame, cloves and cardamon and create chilly chocolate cookies perfect for those cold winter nights.

You can also make an all spices cookies by adding cumin seeds , light fennel seeds and do away with the onions and curry leaves. These cookies will go well with a nice hot chocolate or chai.

If you are in a mood for an all herb cookies, you can even add herbs to your flour mix (remove onions, curry leaves and chilli)such as thyme, rosemary, orange zest/lemon zest and any other spice which takes your fancy and gives a new experience to your taste buds.

Try this recipe on for size and get back to me with your responses.

Have a great day!