Persian Chickpea Cookies

This is definitely one of my favourite cookies. Nokhodchi known as traditional Persian cookies with the hint of cardamom and rose water are too good to resist. Simple recepi for an amateur baker to try their hands on cookies. Easy to follow methods of course. No beating, no room temperature ingredients,no whisking just mix,roll and bake. 

Roasting the chickpea flour are truly optional but, trust me that little roasting goes a long way to create a nice aroma and nutty flavour to the cookies.  I tried to bake with both version of roasting flour and raw flour,  I shall say I'll go with the earlier one. 

You may use olive oil or butter but ghee takes this cookies to the next level. This cuties are sinfully decadent. Melt in your mouth texture with wonderful fragrance of Middle East I truly devour each bite of it. Serve with a cuppa of tea or coffee and store the remaining in an airtight container. 

Ingredients

1 cup besan/chickpea flour 

1/4 cup ghee 

1/4 tsp cardamom powder

1/3 cup confectioners sugar 

1/3 tsp rose water

2 tbsp chopped pistachio 

2 tbsp rose petals, crushed 

Methods

Over a medium low heat,  roast the chickpea flour for 1-2 minutes making sure not to burn the flour. Once a nice aroma comes thru, switched off the flame and transfer to a large bowl. Add cardamom powder and confectioners sugar to the roasted chickpea flour. Mix well. 

Add the ghee and rub into the flour mixture to form a sandy mixture. Knead well till the dough comes together. Add the rose water and knead for 1 minute. 

Cover the bowl with cling wrap and let it rest for 1-2 hours. 

Preheat oven and line a baking tray with parchment paper.

Lightly dust a clean working surface with chickpea flour and using a rolling pin,  toll the dough into 1/2 inches thick. 

Using a cookie cutter of your preference and cut out the dough. Place onto the prepared baking tray garnish with rose petals and chopped pistachio. Bake 12-15 minutes. 

Remove from the oven and cool on the tray for 10 minutes. 

Serve with a cuppa of tea or coffee.

Salted Egg Cornflakes

I first tasted salted egg cornflakes ordered by my colleague. Instantly loved thé unique taste if salty,sweet and mildly spice combo. Requested my friend to order 2 tubs for me and brought back home to share. Everyone loved the salted egg cornflakes and that's when i want to try to make my own. It tooks so long for me to the recepi...haish.. 

Simple and easy recepi, quick to make with very little ingrédients. This recepi doesn' require salt as, salted egg yolk and chicken cube are salty enough. Thé baking process is to produce crispy and crunchy cornflakes. Store in an airtight container.

Ingredients 

400g cornflakes

200g butter

16 pcs salted egg yolks

10-12 pcs bird eye chilly

3 sprig curry leaves

200g caster sugar 

1 chicken cube, mashed

Methods

Steam the salted egg and remove the yolks. Mashed the yolks finely.

Melt butter in the wok and fry the mashed yolks with continious stirring till foamy.

Add the curry leaves,chicken cube,bird eye chilly and sugar. Cook for 4 minutes.

Add thé cornflakes ans stir till thé mixture well coated. Switch off the heat.

Spread the cornflakes mixture onto à baking tray lined with parchment paper and bake for 5 minutes in 180'C pré-heated oven.

Remove from oven and cool it to room température before storing in a air tight container. 

Beeetroot Cutlet

I bought 2 large beeetroots which i totally forgot about it's existence till, one fine Sunday bounce upon them. Quickly, idea of making bertroot cutlet came to mind. Grabbed some potato,cheese and other ingredients,mix,shaped,refrigerate and deep fried. Walla gorgeous piping hot beetroot cutlet ready to serve as à side dish for our Sunday lunch.

This delicious beetroot cutlet goes well as evening snack too. Children will love thé vibrant red colur if this dish and thé cheesy taste as well. Perfect way to make sure kids have their vegetables without much fuss.

As the potato and beeetroot already boiled before hand, thé frying process takes less than 5 minutes to produce crispy,crunch,cheesy beetroot cutlet. Lightly spiced and feel free to play around thé spiciness of chilly according to your heat préférence. 

Methods

1 cup boiled & grated beetroot

1 cup boiled & grated potato 

1 cup grated cheddar cheese 

1 tsp cumin powder 

1/4 chilly powder

1/4 tsp ground black pepper 

1/3 tsp dried mango powder 

2 tbsp chopped onion 

1 chilly, chopped

1 tsp ginger garlic paste

2 tbsp chopped coriander leaves 

2 tbsp corn starch 

1 cup panko bread crumbs

Vegetable oil for frying 

Methods 

In a bowl ada cornflour and water to form à semi thick batter.

In a large bowl add boiled potato,beetroot,cumin powder,chilly powder,dried mango powder,ground black people, chopped onion,chilly,ginger garlic paste,coriander leaves and salt.

Take a lemon sized ball, flatten and put some grated cheese. Seal into smooth ball. 

Dip into the cornflour mixture and roll IT over breadcrumb to coat.

Repeat with thé remaining and refrigerate for 15-20 minute. 

Heat oil in a wok over à medium heat and deep dry for 3-4 minutes till golden on both sides.

Serve with lemon wedges and ketchup.

Oreo Milkshake

 

Milkshake are always a hit at my home and this particular Oreo milkshake is Dandelions favourite. Who doesn't like Oreo cookies right? I always stock Oreo cookies for Dandelions snacking and made my own cookie crumbs by putting some in the food processor. Oreo cookies crumbs comes handy as most of my cheesecake base.  

I have some leftover cookie crumbs from my gulab jamun cheesecake and it went straight into garnishing my Oreo milkshake for texture and taste. You may use vanilla ice-cream for the recipe but to enhance the flavour of the Oreo cookies I added cookies and cream ice-cream which is an excellent choice. 

Easy,simple,hassle free, creamy, smooth and rich Oreo milkshake to serve on hot weather. It's a bliss on every sip. 

Ingredients 

5 scoops cookies and cream icecream

3/4 cup whole milk

5 pics Oreo cookies 

Whipped cream 

Oreo crumbs 

Methods

In a blender combine cookies and cream ice-cream, whole milk and Oreo cookies. 

Blend till smooth and creamy. Pour into serving glass. 

Top with whipped cream and Oreo cookies crumbs. 

Serve immediately.

Amma's Signature Mutton Curry

It's Sunday and as usual it's a special lunch day just like any other households. Today we visited our mom and she cooked for us her signature mutton curry. The whole cooking process happened in pressure cooker which minus the stove cleaning task 😁. This recepi calls for aromatic Indian spices and not so Indian herbs which we local called as daun pandan aka pandan leaf or screwpine leaf. The main reason for adding pandan leaf to the recipient are for it's aromatic nature.

This mutton curry are thick, spicy and full of flavor. The spiciness comes from the all spice and green chilly. Since we all are heat tolerable people it suits our palate. In fact for spicy freak I've me it was actually mild but if you're not like me this is a bit on spicy side. No coconut milk added to the recipe, the thickness comes from the added masala and ground paste. No water added as well as mutton tend to release water while cooking and pureed tomato helps too. We serve this Anna's special mutton gravy with Mid Eastern blue barberry rice and cucumber raita for a hearty Sunday family lunch ❤

Ingredients 

To Marinate 

1kg mutton with bone

1/2 cup yogurt

1 tbsp lemon juice

1 tsp turmeric powder

1/2 tsp chilly powder

Ground Paste

4 large onions

6 cloves garlic 

2"inch ginger

For The Gravy

4 tomatoes,pureed

1 large onion, sliced

4 green chillies,slit

3 tbsp meat masala

1 1/2 tsp coriander powder

1 1/2 tsp cumin powder

1 tbsp red chilly powder

1 tsp garam masala

2 tbsp vegetable oil

Salt to season 

3 cardamom pods 

1"inch cinnamon stick

4 pcs cloves 

1 bay leaf

1 screwpine leaf

1 tsp fennel seeds

Handful chopped coriander leaves 

Methods

In a large bowl, wash and marinate mutton with ingredients listed under "To Marinate". Marinate for 1 hour. 

Heat oil in a pressure cooker, sautee cloves,cinnamon stick, bay leaf, screwpine leaf, fennel seeds and cardamom pods.

Add the ingredients listed under "Ground Paste" and saute till fragrant.

Add the green chilly, meat masala, chilly powder,coriander powder and cumin powder. Saute for one minute. 

Add the pureed tomato and cook for another 2 minutes. Add the marinated mutton and season with salt. Stir well. 

Pressure cook the mutton for 6 whistles and turn off the heat. Once all the pressure released,  add the chopped coriander leaves (reserve some for garnishing).

Stir and serve with rice or roti.

Peanut Butter Jelly French Toast

My elder Dandelion is a big fan of peanut butter jelly sandwich. During her schooling days PBJ is what she always request for her breakfast box. Few slices of toasted PBJ, dried fruits and nuts with few slices of fresh fruit and whole milk she's ready to start her day. After she went to her high school, PBJ became her weekends leisure treat. Now,  she's in her University days it has become a once in a semester break muncheon.

Easy and hassle free to prepare for breakfast or as a tea time snack. This PBJ is kids and adults favourite. This time though, I dunk them on egg custard for a perfect French toast PBJ..walla 😋

Ingredients 

1/2 cup smooth peanut butter

4 tbsp strawberry jam

6 slices white bread

1/2 cup whole milk

2 large eggs 

1/4 tsp vanilla extract 

1/4 tap salt

2 tbsp butter

Confectioners sugar, for dusting

Methods 

In a large bowl, beat together eggs, milk, vanilla extract and salt till combine. Keep aside.

Spread 3 slices of bread with peanut butter and the remaining 3 slices with strawberry jam. Sandwich both the peanut but and jam bread together.

Dunk the bread in the prepared egg milk mixture.

Heat frying pan over a medium heat and melt butter. Place the dunk bread and fry on both sides till golden.

Serve hot or warm with a dust of confectioners sugar. 

Bolu Pisang

 

Bolu pisang or steamed banana cake topped with salted grated coconut are Indonesion snack which can be served for breakfast or teatime. I tasted this particular snack few times and decided to make it in my own humble kitchen.

It's soft, spongy and moist banana cake which is loved by adults and kids. Lightly sweetened ans bursting with banana flavour this cake has become my Dandelions favorite.

Do use riped banana for best result. Any varities of banana works well for this recepi. The icing of the cake is the salted grated coconut which round up all the flavours together. 

Ingredients 

250g all purpose flour,sieved

200g brown sugar 

4 riped bananas,mashed

100ml milk 

1 stp vanilla extract 

1/3 tsp baking soda

1 tsp baking powder 

150g melted butter 

1/2 tsp salt

1 egg,  room temperature 

For Garnishing

3/4 cup grated coconut 

1/4 salt 

Methods 

In a bowl, combine flour,baking soda, salt and baking powder.

Using à hand mixer, beat mashed banana ans brown sugar for 2 minutes. 

Ada the the euh, milk and vanilla extract. Beat for 2 seconds.

Add thé flour mixture and beat for 2 minutes. 

Ada melted butter and mix well till no lumps.

Pour the batter into muffin tin lined with cupcake liners or individual small cups greased with butter. An 6"inch round trays works well too.

Steam for 20 minutes or a skewer inserted in the center of the cake comes out clean.

Cool completely  before unmould and garnish with salted grated coconut.

Ragi Kali/Ragi Mudde

 

I was actually craving for ragi kali or ragi mudde and i really miss my late maternal's grandma's ragi kali. She make the best kali the kind of, the moment you put it in your mouth it melts. All those childhold memories are here to stay. My late grandma passed away last year and i miss her & countless memories we shared and among many are food memories i learnt from her. God bless her soul 😥.

My cravings satisfied when i decided to make them for our Saturday lunch. My Dandelions never tried ragi kali before and both are hesitant to try..well you know the new generation. I persuade them to give it a try and as obedient they are both finished 1 ball each by commenting never thought it would taste good..yay!!! Amma won ☺.

The original recepi comes without rice but, my grandma always add rice to her kali recepi to enhance the taste & texture thus, i followed the same. You can omit the rice it's just optional. I served the kali with a dollop of melted ghee,spicy overnight salted fish curry,buttermilk,fresh green chilly and onion. This is what i call a perfect combo for a perfect meal on a perfect day 😍.

Ingredients

1/2 cup ragi flour

2 tbsp cooked rice

1 1/2 cups water

Salt to taste

Methods

In a bowl add 1 tbsp ragi flour from the 1/2 cup of the flour. Mix well without lumps with 1/2 cup of water. Keep aside.

Heat a large pan/kadai and boil the 1 cup water. Add the diluted ragi mixture and stir.

Reduce flame to low and add cooked rice and sprinkle the remaining ragi flour to the pan. Using a wooden spoon, stir well till no lumps. 

Stir continiously till the mixture thickened and form a ball . Switch off heat and cover with lid for the mixture to rest for 8-10 minutes.

Wet your hand with water, while the mixture still warm start rolling into a large lemon sized ball. Repeat with the remaining mixture.

Serve warm with a dollop of ghee,buttermilk and curry.

Unlike any other masala idli recepis which are stir fry idli with masala powder, this particular idlis are coated with special wet sauce. The highlight of the recepi is the kollu podi in the masala. You may substitute kollu podi with store bought or homemade idli podi, which works well too. The podi adds extra kick to the masala. One look might end up looking like idli coated with what we known as sambal locally or chilly paste but, you got it wrong 😁. 

I used rava idli which gives the dish additional flavor of urad dhal tempering but please feel free to try with plain idli as well. I like the crunch of urad dhal whenever you bite into one. Day old idli works fine with the recepi especially if you're cracking your head what to make with leftover idli this is the recepi for you. If you're using freshly steamed idli, do cool it completely before adding to the masala.

This recepi is perfect for breakfast or dinner. I made it for our dinner and had it on its own without any sides of sambar or chutney. Yes, its that good. The masala might scared you with the fiery colur but trust me it's not too spicy. The beautiful colur are derived from tomato and idli podi. We truly enjoyed this delicious masala idli and been making it since.

For Rava Idli

Ingredients

1 cup roasted semolina/rava

2 1/2 tbsp ghee

1 1/4 cups plain yogurt,room temperature

1/3 cup water

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp channa dhal

1 tsp urad dhal

2 sprigs curry leaves

1 green chilly, chopped

Pinch of hing/asafoetida

Salt to taste

1 1/2 tsp fruit salt/eno

Methods

In a bowl add semolima and keep aside.

In a pan, heat ghee and fry mustard seeds. Once mustard seeds splutters, add cumin seeds,chana dhal and urad dhal. Saute till urad dhal turns golden.

Add curry leaves and hing. Saute for 20 seconds and add into the semolina.

Add salt,yogurt and water. Mix well. Add fruit salt and stir to combine. 

Cover and rest the batter for 15-20 minutes.

Boil water in idli pan and grease idli mould.

Stir the prepared batter, add water if needed. The batter shouldn't be too thick or too thin.

Pour the batter into greased idli mould and steam for 10 minutes.

Remove from steamer and unmould. Keep aside.

For Kollu Podi

Ingredients

1 cup horsegram/kollu
15 curry leaves
1/4 cup urad dhal
1/4 cup channa dhal
12 dried chillies
1/2 tsp fenugreek seeds
1/2 tsp asafoetida
1 1/2 tsp cumin seeds
1 tsp gingely oil
Salt to taste


Methods

In a pan, heat gingely oil add horsegram and fry for 3 minutes or till the grains splutters. Transfer on a plate.

Add urad dhal,channa dhal to the same pan and fry till golden. Transfer on a plate.

In the same pan, add dry chillies,methi seeds,cumin seeds,asafoetida and curry leaves. Saute for 2 minutes Transfer on a plate.

Combine all fried ingredients and salt in a coffee grinder/spice grinder or dry grinder jar and grind for 2-3 minutes. Keep aside.

For Making Masala Idli

6 pcs rava idli

2 tbsp kollu podi

2 medium onion,chopped

2 tomatoes,chopped

1 tbsp garlic paste

1 green chilly,chopped

2 tbsp butter

Water as needed

1 tbsp chopped coriander leaves

Salt to taste

Methods

In a pan over medium heat, melt butter and sautee the onion till soft.

Add garlic paste and green chilly, sautee for another 1 minute.

Add tomatoes and season with salt. Cook till tomatoes turns soft and mushy.

Add the kollu podi,coriander leaves and water. Mix well.

Gently add the rava idli and coat it well with the masala. Cook for 1 more minute. Remove from heat and garnish with more freshly chopped coriander leaves.

Serve with chutney of your preference or as on its own.

Brinji Rice

 

Flavoured rice is my family's favourite rice. Be it Briyani,puloa,pilaf flavoured rice is always a hit in my household. Weekends are usually flavoured rice day for us. Since, the rice itself are flavoured, a simple sides of raita or kurma will do for a satisfying meal.

I cooked this delicious brinji rice for our Sunday lunch. Use basmathi rice for the finest long grain and what make this rice recipe special is the ghee fried bread cubes. It adds texture to the rice and the coconut milk enhance the flavour of the rice. Do use any vegetables of your preference..cauliflower is another great choice. A perfect one pot meal i shall say.

Ingredients

1 cup basmathi rice

1 cup water

1 cup coconut milk

1 bay leaf

1/2"inch cinnamon stick

1 tsp fennel seeds

3 cardamom pods

1 star anise

4 cloves

4 slices bread

3 + 1 tbsp ghee

Salt to taste

3/4 tsp ginger garlic paste

2 medium sized onion,sliced

1 green chilly,chopped

1/4 cup chopped carrot

1/4 cup chopped beans

1/4 cup green peas

1 medium sized tomato

1 medium sized potato

3/4 tsp garam masala

3/4 tsp chilly powder

10-12 cashews,broken

2 tbsp chopped mint leaves

2 tbsp chopped coriander leaves

Methods

Wash and soak Basmathi rice for 30 minutes.

In a pan over a low flame add ghee and sautee bay leaf,cardamom pods,cloves,fennel seeds,star anise and cinnamon.  

Add onion and green chilly. Sautee till golden brown. Add ginger garlic paste and cook till fragrant.

Add the carrot,beans,peas and potato. Cook for 2-3 minutes.

Add the garam masala and chilly powder. Cook till the raw smell leaves.

Transfer the cooked vegetable mixture to rice cooker. Add the rice,coconut milk and water. 

Add the chopped mint and coriander leaves as well. Season with salt and give a stir.

Cook till the rice are done. Meanwhile fry cashew nuts in ghee.  Fry the bread cubes in the remaining ghee.

Serve with fried bread cubes and sprinkle with ghee fried cashew nuts.

Vazhakai Bhaji

The very first time i had vazhakai bhaji ia on the street of Thekaddy, Kerala during our vacation. There's a one humble small stall with friendly vendor selling all sort of deep fried stuff namely from samosas,bhajis,vadai & etc. While waiting for the Kathakali show to start, we indulged ourselves with piping hot chai & freshly fried bhajis. Other than plaintain, we tried purple yam,aubergine and bread fruit bhajis as well. Definitely a treat for the cool Thekadady weather.

I have some plaintain given by a friend from his homegrown harvest and i decided to make some vazhakai bhaji with it. A very easy and simple recepi which is a perfect tea time snack. Crispy,crunchy,soft inside and with a little kick from the chilly powder, it has become everyone's favourite. Serve with hot chaya and chutney.

Ingredients

2 pcs raw plaintains

1 1/2 cups besan flour

1/2 cup rice flour

Pinch of asafoetida

1 1/4 tsp chilly powder

Pinch of cooking soda

Salt as needed

Water as needed

Vegetable oil for deep frying

Methods

In a big bowl, combine besan flour,rice flour,cooking soda,salt,asafoetida and chilly powder. Stir well.

Gradually add water to form semi thick batter. Cover and let the batter rest for 10 minutes.

Wash & peel the plaintain. Slice them thin  and coat with the batter.

Heat oil in a pan and deep fry on both sides till golden. Draim excess oil with kitchen towel.

Serve hot with tea and chutney.