Cherry Cookies

I came across this recipe while surfing the net. As I wanted to make some new cookie for Christmas I decided to give it a try.  I halved the recipe and it was quite sufficient for the two of us. It was a huge hit with my hubby and he single handedly managed to finish it off :) I modified it a bit but you can have a look at the original recipe here

 

Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter(room temp)
1/2 cup granulated sugar
1 large egg
1/2 tsp vanilla essence
1 tbsp maraschino cherry juice
1/2 cup chopped pecans or walnuts
1 cup corn flakes, crushed
15 to 30 maraschino cherries, halved, blotted dry

Method:

Line a baking tray with wax paper. Grease the paper lightly and keep aside.

Mix together the flour, baking powder, baking soda and salt. Set aside.

In large bowl cream together the butter and sugar until fluffy; add eggs,vanilla essence,cherry juice and blend well.

Stir in flour mixture until just mixed. Fold in the chopped nuts. If needed refridgerate for about half an hour.

Preheat oven to 350 degree F or 175 degree C.

Crush the cornflakes and place them in a bowl.

Roll the dough into small balls with your hands and roll them in the crushed cornflakes. Place them on the baking tray 2 inches apart.

 

Cut the maraschino cherries into quarters and place a couple on the top of each cookie and press it down  lightly.

Bake for 10 to 12 minutes or until nicely browned. Cool completely and store in an airtight container.

I am sending this to the “Cakes and Cookies event“

 

Shankarpali

This is one sweet I make for Christmas every year. I follow the recipe of a very dear Maharashtrian friend. This was one of the recipes which was a huge flop when I initially tried it. Those were the days when I wanted to know the exact measurements before I attempted anything new.  Salt to taste just wouldn’t do for me I needed to know how many grains that was!

Now this friend is a fabulous cook. When I asked her how difficult it was to make shakarpali’s she said that it was easiest. She made it for the first time when she was 12 years old. Now when I was 12, I didnt even know how to light a matchstick properly so I thought the recipe was childs play. The original recipe had words such as “keep adding between 2 to 3 cups of maida till soft dough is formed”. I asked my friend how much maida does she exactly add. She laughed and said I’ll come to know once I start adding it…its literally between 2 to 3 cups.

So I went home and proceeded according to the recipe. I added about 2 and quarter cups maida and made a dough. I heated the oil, dropped the cut shankarpali’s in hot oil and watched horrified as the dough simply melted into the oil! I was left with a stupid congealed mass instead of the yummy shankarpali’s I was dreaming about! I called up my friend and told her about my disaster. She said then I better add about 2 and 3/4 cup maida as she had never added more than that. I thew away the entire batch I had made earlier and started anew. And just to be safe I added 3 cups of maida. The results were really good.

Now I blindly follow the recipe and pleased with it everytime. Now I should warn you its back breaking labour.  Every year I say that I’ll halve the recipe the next time but I end up making the same amout just because we love them so much and I just make them once a year !

Ingredients:

1 cup water
1 and quarter cup sugar
1/2 cup ghee
3 cups maida/All purpose flour
Oil for deep frying

Method:

Take a heavy bottom pan and heat water,sugar and ghee together. Bring it to a boil and remove it from flame.

Keep adding maida/AP flour and mix well. The dough will be very soft.

Keep covered for an hour.  You can refridgerate it for some time. The pic below is taken after about 45 mins.

Divide dough into manageable sizes and knead properly.

Roll out on a flat surface and with the help of a pizza cutter, cut into diamond shapes.

Heat oil on low to medium flame. Drop the shaped shakarpalis and fry them on both sides till the sides are brown.

Remove the fried shakarpali’s with a slotted spoon onto a vessel lined with paper towels. They will be a bit chewy and soft when hot and turn crispy at room temperature.

Store in an airtight container.

 

My Christmas cake!

I wanted to make something quick and simple this Christmas. No fancy frills or frostings. Ended up baking my favourite vanilla cake and using the remainder of the fondant I had left after decorating the anniversary cake. I sprinkled some powdered sugar with the help of a strainer over my cake to give the effect of fresh snow and set my fondant Christmas tree on top of that. Sat back and admired it,clicked a few pics and we promptly went into the business of demolishing the cake Yummy!

I am sending this post to Asankhana for her “Jingle/Christmas event”

 

Wish you a Happy New Year!

Dear Friends,

Hope you all had a wonderful Christmas and here’s wishing you all a Happy New Year! May this year bring you all lots of joy,good health and happiness. Time to make new resolutions and take stock of the past year. My year has been good by the grace of God. There were ups and downs but nothing major as such. Hoping the coming year is even better. I know I have not been posting regularly….hoping to change that this year *fingers crossed* Hope you all have a rocking New year! Cheers!

 

Nominations for the Avant Garde Awards…

I think today is the last day. Click here for more details

Anyway,here’s my list of nominations!

• Best How-to Post-
  WordPress tips and tricks by Solilio-
  http://mesoliloquy.wordpress.com/2009/05/25/easy-peasy-wordpress-tips-n-tricks/
  Srivalli’s gulab jamun
  http://spicingyourlife.blogspot.com/2009/11/gulab-jamun-recipe-for-indian-cooking.html
• Best off beat post-
  Free hugs by Craftyshines-
  http://craftyshines.wordpress.com/2009/10/05/free-hugs/
• Most interesting personal rant-
  We wake up late here by Churningthewordmill-
  http://churningthewordmill.wordpress.com/2009/08/21/we-wake-up-late-here/
  Lovely post by Indian Homemaker
  http://indianhomemaker.wordpress.com/2009/06/23/the-night-i-was-not-an-easy-prey/
  I’ve been had by Mad Momma-
  http://themadmomma.wordpress.com/2009/11/15/apparently-ive-been-had/
• Most Humorous Post-
  The times of fatherhood by Hitchwriter-
  http://hitchwriter.wordpress.com/2009/04/03/the-times-of-fatherhood
  Monday Morning Blues by Mandira
  http://churningthewordmill.wordpress.com/2009/08/03/how-to-fight-monday-morning-blues/
• Travel Post-
  We are the same but different by Abha-
  http://amateurabe.blogspot.com/2009/10/we-are-same-same-but-different.html
  Beautiful write-up and pics from Mandira
  http://churningthewordmill.wordpress.com/2009/10/17/pack-it-all-in/
• Best Visual Post (Photos, Cartoons, etc.)-
  Pride of India by Hitchwriter-
  http://amateurclicker.blogspot.com/2009/10/pride-of-india.html
  My post on my summer travels
  http://homecooked.wordpress.com/2009/09/10/what-have-i-been-upto-this-summer/
  Another one by Hitchy
  http://amateurclicker.blogspot.com/2009/10/few-impressions.html
• Best poetry post
  http://indianhomemaker.wordpress.com/2009/02/20/what-are-little-girls-made-of/
• Best evocative post on parenting-
  Ready, get, set by Maggie-
  http://moppettales.blogspot.com/2009/10/ready-get-set.html
  3 generations by Mad momma
  http://themadmomma.wordpress.com/2009/11/19/three-generations/
  Brought a smile on my face on reading this post from IHM-
  http://indianhomemaker.wordpress.com/2009/03/08/tattoo-tales/
  A lovely post by Poppins Mom
  http://babiesanon.wordpress.com/2009/08/27/perfect-poppin/
• Best Culinary Post:
  Thumbprint cookies by Mandira
  http://bakingbuddies.wordpress.com/2009/06/29/thumbprint-cookies/
  Suparna’s Tiramisu
  http://therecipehunter.blogspot.com/2009/06/tiramisua-delightful-dessert.html
  Dhanya’s Bread
  http://myhomecooking-dhanya.blogspot.com/2009/11/roses-hearth-bread.html
• Best Public Interest Blog
  India Helps by Kiran-
  http://indiahelps.blogspot.com/

 

Chicken Manchurian.

One of my other favourites in the Indo-chinese yummy food category! We dont get it in the US unless we happen to visit heavily Indian populated places like New Jersey so I learnt to make it after a few misses. Its pretty easy and delicious. I like manchurian with lots of gravy. If you like it drier,you can reduce the chicken stock and it should work.

Ingredients:

For the chicken pieces:

1 pound boneless chicken cut in 1 inch cubes
salt to taste
1/2 tsp pepper powder
4 tbsp All purpose flour/maida
2 tbsp cornstarch
2 to 3 tbsp soy sauce
oil for frying

For the sauce:

4 to 5 scallions/spring onions
1 inch piece ginger finely chopped
4 flakes garlic finely chopped
1 green chilli chopped
2 cups chicken stock
1 tsp sugar
2 tbsps cornstarch mixed in about quarter cup of stock or water
2 tbsp soy sauce
1 tbsp hot sauce
2 tbsp oil

Method:

Place the chicken cubes in a bowl and sprinkle it with the other ingredients. Mix well and keep aside for atleast half an hour. The shallow fry the chicken pieces on medium flame on both sides till they are golden brown and remove on a plate lined with paper towels.

Cut the scallions/spring onions and reserve the green tops for garnish.

Heat oil and add the chopped green chilli,ginger and garlic. Stir for half a minute and add the white part of the scallions/spring onions. Stir for another minute.

Add the chicken stock.  Add the sugar,soy sauce and hot sauce.

Check for salt. If needed add more salt.

Cover and bring to a boil.

Add the fried chicken pieces and cover and cook for additional 2 minutes. Once the sauce starts boiling add the cornstarch mixed with water. The sauce will thicken once boiled.

Garnish with scallion/spring onion tops and serve hot with fried rice.

 

Nankhatai

These are the simplest cookies I have made till date! And they are delicious. I got this recipe from my husband’s maami (aunt) who according to me is the best cook in the family. The recipe is so easy that it takes just 5 minutes to mix up everything and shape the cookies and shove it in the refridgerator.This needs to be kept in the refridgerator overnight, so mix up everything the night before and bake it first thing in the morning.  I baked these on Saturday morning and today being Tuesday,I just have one remaining. We gobbled them up like there is no tomorrow! I am making another batch again this week 

Ingredients:

1 cup ghee(clarified butter) at room temperature
1 cup sifted powdered sugar
2 cups sifted AP flour/Maida
1 tsp baking powder

Method:

Spoon the ghee in a vessel and stir it with a spoon. Add the powdered sugar and stir it till the sugar dissolves.

Then add the maida 2 tbsps at a time and incorporate it thoroughly.

Lastly add the baking powder and mix well.

Line a baking tray with parchment paper/wax paper and lightly grease it with ghee.

Shape the nankhatai dough into balls and position them on the parchment paper slightly apart. I got about 20 cookies.

 

Cover it with another parchment paper and keep it in the refridgerator overnight.

Next morning preheat oven to 350 degrees F. The recipe calls for slightly flattening the tops of the nankhatai’s before putting them in the oven. I didn’t do this and directly put them after the oven was heated. I dont think it made any difference but you can try this.

Bake for about 15-25 minutes and remove them from the oven when the tops of the nankhatai’s turn slightly pink.

Remove them onto a cooling rack and eat them at room temperature. Enjoy

PS: I am sending this to the following events,

Sanghi’s Food Delight for the “FIL:Ghee” event.

Purva’s Daawat for the “Diwali Dhamaka” event

Mom’s recipes for the “Sweet Series“

 

Coconut Chutney

This is my favourite chutney. I can have it with practically anything! When I was a kid, sometimes we used to have just plain rice and the water in which it was boiled called “paiz” with either pickles,fried fish or chutney. Sometimes we used to have dried prawn chutney and sometimes we used to have this coconut chutney specially on Good Friday. It was a simple meal but really delicious. It tastes really good with idlis,dosas or like I said plain rice

Ingredients:

1 and half cup freshly grated coconut
2 or 3  shallots/ 6 to 7 pearl onions
2 green chillies
Marble sized ball of tamarind
About 12 to 15 kadipatta/curry leaves
salt to taste
water for grinding

For tempering:

1 tbsp oil
1/4 tsp mustard seeds
a pinch of methi seeds
1 dried red chilli
2 kadipatta/curry leaves

Method:

Grind the ingredients listed above (excluding the tempering ingredients) into a fine paste using very little water.

Remove it in a bowl and keep aside.

Take a tadka/tempering ladle. Add oil. When the oil heats up, add the ingredients. Once they start sizzling,pour it over the coconut paste in the bowl. Mix well and serve.

 

Prawn/Shrimp Masala

This recipe is another keeper. If you love prawns you’ve got to try this out. I recommend not skipping the curry leaves/kari patta….the fragrance of curry leaves adds to the taste!

Ingredients:

1 pound shrimps
2 tsp fresh lime juice
1 tsp kashmiri chili powder/ or half tsp cayenne pepper
2 tsp fresh ginger garlic paste
2 tsp dhaniya-jeera pdr/ or a tsp of ground cumin and coriander each
1/4 tsp tumeric pdr
1/4 tsp garam masala pdr
2 cloves
A pinch of black pepper pdr
1/4 cup curry leaves/karipatta
1/4 cup chopped cilantro/corainder leaves
1 small onion sliced
salt to taste
3 tbsp veg oil

Method:

Peel and devein the shrimps. Rinse and pat dry on paper towels and place in a bowl.

Add salt, pepper pdr,lime juice,chilli pdr, ginger-garlic paste, dhaniya-jeera pdr, tumeric pdr and garam masala pdr to the shrimps. Mix well and marinate it for atleast half an hour.

Heat oil in a frying pan over medium high heat. Once the oil heats up, add cloves. When it turns brown add the sliced onions and fry it till golden brown. Stir in the curry leaves.

Then add the marinated shrimp to the pan. Keep stirring till the shrimps are almost cooked (about 5 to 6 minutes). Once done turn heat on high and cook till all the water evaporates while stirring continuosly. Add the cilantro and remove from flame.

Serve hot with chapathis.

 

Coconut Macaroons.

I tried this recipe from Bakingbuddies blog and I must say its everything you read on that blog and more! It has a rich taste of coconut while not being too sweet! The entire house was filled a nice coconuty smell while baking. The biggest incentive for me to try this recipe was the absolute minimum number of ingredients required and the ease of the procedure. We loved the cookies though I think Mandira’s look prettier I am just copy-pasting the recipe from her blog. I didnot make any changes to the recipe and highly recommend it. Thanks Mandira.

Ingredients:

2 egg whites
1 C powdered sugar
1 ½ C desiccated coconut
1 tsp vanilla
1 pinch of salt

Method:

Whisk egg whites with salt till stiff.

Fold in sugar,coconut and essence with a spoon.

Cover a baking tray with butter paper/aluminium foil.

Place spoonfuls of the batter about 2” apart. You should get 16-20 macaroons.

Bake at 180 C/350 F for 20-25 mins.

Cool and remove from tray.

Source: Nita Mehta’s Bakes and Cakes