Ladies Fingers Recipes

Steps:

• Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
• Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
• Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
• Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
• When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
• Bake until lightly browned, about 12 minutes. Cool completely.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
• Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
• Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.

Steps:

• In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside. , In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured baking sheet. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month., To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts.

Steps:

• Preheat oven to 400 degrees F.
• Line two baking sheets with parchment or wax paper.
• Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater.
• Lower speed and beat in vanilla and water.
• Increase speed and beat for 30 seconds to thicken.
• Sift the flour over this and set aside, without mixing.
• In another bowl, beat egg whites until foamy, then add cream of tartar.
• Beat until soft peaks form.
• Gradually beat in remaining 1/4 cup sugar.
• Continue beating until stiff peaks form.
• Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.
• Gently fold in remaining whites.
• Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.
• Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.
• They will attach during baking.
• Be sure and let the batter fall from the tip, rather than pressing onto the sheet.
• If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.
• Sift the powdered sugar over- the batter will absorb some.
• Bake for 8 to 10 minutes until springy to the touch.
• Remove to racks and cool slightly.
• Remove from parchment with long spatula while still warm.
• Or invert disc onto towel-covered rack and reinvert back to plain rack.

Steps:

• Liquidise 1 of the onions with the garlic, pepper, salt, coriander and turmeric.
• In a pan melt the ghee and fry the remaining onion till golden. Add the liquidised onion mix and cook for 5 minutes.
• Cut the okra in half crossways, gently add this to the pot so as not to break them up too much. Cover the pot and cook on low heat for 20 minutes.
• Add the tomatoes, mint and garam masala and cook for another 15 minutes.