Matcha Biscotti with Aashirvaad Multigrains Atta

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Matcha Biscotti with Aashirvaad Multigrains Atta is quite and interesting and delicious recipe. Its eggless and easy to prepare.

It was a hamper sent home by ITC #FBAIReviewBox, a cute little basket that contained  Aashirvaad multigrain Atta and the ITC dal Bukhara and ITC Paneer Makhani. I have used dal Bukhara and Paneer Makhani many times earlier, when traveling abroad. Multigrain Atta was a new product for me, because I am quite used to making my own multigrain atta at home for every day roti.

Matcha Biscotti with Aashirvaad Multigrains Atta

Multigrain refers to a food that contains more than one type of grain. Multigrain foods often have between three to five different types of healthier grains but can have up to 12 different types of grains. This makes the foods very hearty and provide a rich flavor and satisfies many moms like me; if kids are consuming it regularly without being fussy.

The ingredients box at the back of the pack mentioned wheat, soya, channa, oat, maze and psyllium husk.  I must admit I was impressed, because it will reduce my kitchen work of getting the grains mixed. The good news was that the rotis made with Aashirvaad  Multigrains Atta were liked and were consumed without fuss at dinner time. One thing I noticed while kneading the dough was that it required a little more water in comparison to the other atta I was using at home. Hence it resulted in more soft dough and roits turned out equally soft and delicious.

Matcha Biscotti with Aashirvaad Multigrains Atta

Multigrains  Aashirvaad Atta is an excellent source of vitamins which are vital in strengthening immunity and extra protein content to improve body strength. The fibre makes your food easier to digest; low content of saturated fat keeps your heart smiling. And above all, it still retains the same great taste!

Then it comes to baking, I was very keen on trying out multigrain atta. So ended up making Matcha biscotti. It was good, actually it was awesome.

The biscotti made with multigrain atta, made my everyday tea companion healthier. Yes! I am a big fan of biscotti and love it with my tea and coffee. Now I have a healthier version of the biscotti and I guess I can have more then one in my tray with tea.



Matcha, on the other hand, made simple biscotti a special treat. Matcha has a delicate, earthy taste.

Matcha is essentially a green tea. It’s made from only shade-grown green tea leaves, which are then ground into a very fine powder. Because it’s ground up into very fine powder, you consume as it is, rather than just the water that has steeped in it.

It’s super nutrient-rich, and it provides just the right about of sustained energy. All around, I consider it a ‘superfood’ because its packed with antioxidants and it makes me really happy.

Matcha Biscotti with Aashirvaad Multigrains Atta

So the biscotti turned out very healthy with multigrain atta and Matcha. The recipe is quite easy to prepare, the texture turned out excellent. It is more close to the Indian rusk recipe. As I have used yeast instead of baking powder to rise my dough.

But at the end of the day nothing matters more then the taste.

Matcha Biscotti with Aashirvaad Multigrains Atta

Ingredients 
  • 1 and 1/2 cup of Aashirvaad Atta with Multigrains
  • 3/4th cup of all purpose flour
  • 3 tablespoons milk powder
  • ¼ teaspoon salt
  • 4 tablespoons sugar
  • ½ teaspoon cardamom powder
  • 1 table spoon of Matcha powder
  • 3 tablespoons vegetable oil
  • 1 cup warm water
  • 2 teaspoon active dry yeast
  • Some dry fruits of your choice (I have used almonds) Chopped
Method

In a bowl mix flours, milk powder, sugar, cardamom powder, matcha powder and salt. Add oil to the flour and mix. Set aside.

In a bowl, take 1/4 cup of warm water, add a pinch of sugar to it and then add the yeast. Give a quick stir and let the yeast activate for 5-7 minutes. This is called proofing of the yeast. Knead the dough with remaining water and proofed yeast. This will take 10 to 12 minutes.

Tip: Remember not to add all the water in one go. It is just like kneading dough for your everyday roti.

Ones the kneading is done transfer the dough to a bowl. Brush a little oil inside of the bowl before transferring the kneaded dough. Cover and keep in some warm area and let it rest till its double in size.

After the dough has risen and double in size, punch is to release the air. Knead the dough once again and add the chopped almonds. Transfer it to a 9 inch square pan. Make sure to brush the pan with some oil before you transfer the dough to it. You can aslo line the baking pan with parchment paper. Using your fingers spread the dough into the pan. Cover and let rise in a warm place for another 30 minutes.

Once the dough rises again, brush it with milk and bake at 350 F degrees for 27-30 minutes.Remove from oven and let cool a bit. Then cut into rectangular pieces.

Arrange all the slices into a baking sheet lined with silicone mat or parchment paper.

Bake at 275 F degrees for 30 minutes, then increase the temperature to 300 F degrees and bake for another 20 minutes. Keep turning the rusks every 15 minutes or so for even baking.

Let cool and store the rusks in an airtight container.

Matcha Biscotti with Aashirvaad Multigrains Atta

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