Whole wheat almonds and hazelnut cookies with saffron and cardamom flavor

Easy and tasty recipe of yet another cookie

Ingredients
Whole wheat flour - 2 cups
Butter - 1 cup
Sugar 3/4 cup ( powder it )
Almonds -1/2 cup ( I use mamra variety of almonds, powder it)
Hazelnuts - 1/2 cup ( powder it)
Saffron - a pinch
Cardamom powder - a pinch

Method
In a large mixing bowl throw in all the ingredients and knead softly and gently, once the dough come together make small balls and place in a baking tray, press slightly with a fork. Preheat the oven at 150 degrees Celsius and place the tray in the top rack of the oven. Bake for 10-11 mins and then grill for 2-3 minutes, now that's how I do and been doing :)
Once done, remove from the oven and slowly place each cookie on the wire rack to let it cool.
Once cooled store in an airtight jar.
Done!!! .. Enjoy!

Instant Chocolate Fondant

That was a weekend and I wanted to have something like this and also surprise the kids too. Hence made this after lunch. Have to tell you its very easy, quick and tasty tooo.

Following is the recipe

60g (2 oz) butter, plus more for greasing

80g (2 1/2 oz) dark chocolate

2 eggs

60g (2 0z) sugar

40g (1 1/2 oz) flour

Confectioner' sugar, for dusting

Preheat oven to 210ºC (410ºF). Line a baking sheet with parchment paper.

Grease two medium ramekins with butter. Melt the chocolate and butter in a double boiler.

In a large mixing bowl, whisk the eggs and sugar, then add the flour. Pour the chocolate-butter mixture over the eggs-mixture, whisking constantly.

Divide the mixture into the ramekins and place on the prepared baking sheet. Bake for about 10 minutes, until the edges have set and a crust has formed on the top of the cakes, and the centers have risen, but are still very jiggly.

Dust with confectioner's sugar and serve immediately.

Sweet and spicy tomato carrot jam

This is a great way to celebrate the tomato and red carrot season of the year. All you need is a kg of tomato and half kg of carrots. This jam/preserve can be used for sandwiches, chappathis and even dosas. It has that sweet and spiced tangy taste. I would say the tangy taste is very subtle in this jam. Easy to make and easy to taste.

Following is the recipe for the same
Ingredients 
Tomatoes - 1 kg ( remove the skin and puree - would come up to 4 cups)
Red carrots - 1/2 kg ( peel and finely chopped - would come upto 2 cups)
Sugar - 3 cups
Spices- cloves, cardamon, cinnamon , pepper corns, star anise.


Method
Mix the tomato puree/paste and the finely diced carrots( I used food processor) in a wide thick bottom pan. Sprinkle the sugar and mix well. Keep it on flame and keep stirring it. Be very careful as it releases a lots of water, hence bubbles up a lot. Add in the spices, to your level of taste, and you have the option to omit if you don't like any of all of the spices. But adding spices gives it a distinct taste, flavor and aroma.
Keep stirring until the jam thickens and store in sterilized jar while it is still hot. Close the jar once the content is cooled.

Your jam is ready!!!!