Thandai Cookies

Holi is the festival of colours and is celebrated with lot of  fun and fervour. For me Holi is a sweet remembrance of the non stop fun we had as children colouring each other with the darkest of shades that would not come out for weeks. Holi meant the kitchen smelling heavenly with yummy treats esp Thandai and Gujiya. It meant spending hours in the bathroom afterwards scrubbing ourselves hard to get the colour out of our hair, face and body. Our nails would be invariably painted with a pink or black colour. And we all looked the same!

I remember when I was small, my cousin brothers who are elder to me were the mastermind behind all the mischief. They would fill scores of balloons with coloured water and throw them at their friends. Each year, it was a competition of sorts to paint each other with the toughest of colours that would take weeks to come out. Going next day to school meant meeting my friends in different shades. 

Things thankfully have changed over the years. For better reasons, the culture of playing Holi with those chemicals is slowly reducing. People are realizing the after effects of these meaningless colours and have started opting for Organic colours. I personally prefer Holi now with dry colours or what we call Abeer. 

For Holi this time, I experimented with the very famous Thandai flavour and incorporated it in cookies. Thandai is a popular drink consumed esp during Holi which is made by grinding almonds, rose petals, fennel seeds, melon seeds and black peppercorns and adding to milk. There is a variation called Kesariya Thandai where saffron is added to the mixture but the most famous one is the Bhang Thandai which is basically adding the leaves of cannabis plant whihc has intoxicant properties.

Ingredients : Yields about 15 cookies

• 4 tbsp all purpose flour (maida)
• 3 tbsp whole wheat flour (atta)
• 2 tsp rice flour (chawal ka atta)
• 1/4 tsp baking powder
• a pinch of baking soda
• 6 tbsp powdered sugar
• 2 tbsp butter, cold
• 2 1/2 tbsp Thandai spice
• 1 tbsp rose water
• 1 tbsp milk
• almonds, chopped
• khus khus/posto (Poppy seeds) for sprinkling on top

Thandai spice : This will make a little more than the quantity required in the cookies

• 1/2 cup dries red rose petals
• 2 tsp fennel seeds/saunf
• 2 tsp melon seeds/magaj
• 4-5 green cardamoms/hari elaichi
• 15 whole black peppercorns/gol mirch

Procedure :

Thandai spice :

Grind all the ingredients to a fine powder.

Sieve the mixture to get a further fine powder and remove any particles.

Cookie dough :

Add all purpose, whole wheat and rice flour in a bowl and mix with sugar, baking powder and baking soda.  Add cold butter and rub the flour in the butter till it gets incorporated in the flour mixture. 

Add the Thandai spice and mix.

Now add rose water and milk and knead to a smooth dough. If required add a little more of the rose water/milk. 

Cover in a plastic wrap and refrigerate for an hour or overnight. 

Take the dough out to come to room temperature before you begin baking them.

Preheat oven to 180 degree Celsius and line a baking tray with a lightly greased parchment paper/aluminium foil. 

Dust a little flour on your work station and roll the dough to 1/8" thickness. 

Cut out cookie shapes with a round cookie cutter or a round shaped bowl/glass.

Press in the chopped almonds on top of the cookie and sprinkle with khus khus/posto seeds. 

Place the cookies on the baking tray and bake for 20-25 minutes or till they are browned well. 

Allow to cool completely to crisp them.

Notes:

• Substitute rice flour with corn flour.
• Be more experimental and add Bhang to the cookie dough.

Wishing all of you a Happy and Colourful Holi

Amrita

Matar ke Chilke ki Subzi aur Pakode-Grandma recipe

Matar ke chilke ki subzi

Matar ke chilke ke pakode

I have beautiful memories of my Grandmother, who we fondly called 'Beji', warming herself in the winter sun while her fingers working non-stop on one thing or the other. Either it was peeling loads of carrot to make her lipsmacking Gajar ka halwa or my favourite Gajar ki kheer, or peeling loads of peas which were used with all sorts of vegetables. She had some amazing recipes under her sleeves which she would love to rustle up for her family. And her mantra was no wastage. Almost everything that could be cooked was put to use. She would walk herself to the market and get vegetables and fruits picking the best with her experienced eyes. Every month, I remember, she would hand wash the wheat grains, cleaning them to be ground to flour for everyday use. I remember she would keep telling us, spend as much as you want when the thing is really important and save as much as you can when that thing is not very significant. Penny by penny, she saved to run her family and tend to it very lovingly. 

It has been about 10 years she left us for her heavenly abode but I still miss her. Miss her warmth, her love, her wise words, her sweet chatter and her amazing recipes. Time heals the pain of losing her but I think of her every now and then and wish I could have spent more time with her. She lives today through her recipes that I keep attempting which are far from mimicking that same flavour and taste. I am sure it was that extra dollop of love that went in each dish which made it so special.

Today I am sharing my Beji's special Matar ke chilke which she would use to make a subji and even make Pakode out of it every winter. 

How to peel the chilke:

Take out the peas from the pods and open it. Break a little tip from the top and pull it down. You will see a thin peel coming off. Try and bring it all the way down. If it breaks in the middle, try peeling from the other end. Throw the thin peels and save the chilke for use.

Chilke ki subzi 

Ingredients : For 2 servings

• 20 pieces of peas chilka
• 1 large potato, peeled and cut in bite size
• 1 medium sized onion, chopped
• 2-3 garlic pods, chopped
• 1 mediom sized tomato, chopped
• 1 green chilly, chopped
• salt to taste
• 1/8 tsp turmeric powder
• 2 tbsp vegetable oil

Procedure : 

Wash and pat dry matar ke chilke.

Chop them roughly in 1" pieces.

Heat vegetable oil in a deep pan/kadai and add the chopped onions. As they start changing colour add the chopped garlic and green chilly and cook for a minute.

Add chopped tomatoes and cook for 2 minutes. 

As you see the oil separating from the masala, add turmeric powder and salt and stir well.

Add the potatoes and cook for 2-3 minutes.

Add a little water for the potatoes to cook. Cover and cook for another 2 minutes. 

When the potatoes are half done, add the chopped matar ke chilke. 

Cook for about 5 minutes or till well cooked.

Serve with roti or rice and dal.

Chilke ke Pakode

Ingredients : For 2 servings

• 10-15 Matar ke chilke
• 1 tbsp besan/chickpea flour
• 1 tbsp chawal ka atta/rice flour
• salt to taste
• 1/4 tsp red chilli powder
• a pinch of turmeric powder
• oil for frying

Procedure : 

Wash and pat dry matar ke chilke.

Cut them in 1 1/2" pieces.

Take besan and chawal ka atta in a bowl. Add salt, turmeric powder and red chilli powder. Mix well.

Add water, little by little to get a dropping consistency of the batter. It should not be too thick or thin. 

Heat oil in a deep pan/kadai.

Drop the batter laden chilke in the hot oil. 

Cook till they get a light brown colour and drain on an absorbent paper.

Serve these crispy yummies with imli/tamarind chutney.

Matar chilka chaat

I experimented with the crispy pakodas and added them to my chaat along with chopped onions, chopped coriander, imli/tamarind chutney, dollops of curd and bhujia sprinkled on top. It was truly amazing.

Happy Chilka experimenting

Amrita

Masala biscuits

This month our Daring Baker's hostess Aparna challenged us with not one but two amazing challenges. There was this terrific Mawa cake(that I made into cupcakes) and two very traditional in flavour biscuits/cookies-Bolinhas de coco(Coconut flavoured semolina biscuit) and Masala biscuits. My personal hatred to coconut cookies made me jump straight to the Masala ones.
These biscuits(as I would rather call them over cookies) burst with very Indian flavours. These are just throw ingredients in the bowl kind of recipe. I rolled them extra thin to achieve such crisp and yummy biscuits and regretted trying just 1/4 of the recipe. The curry and coriander leaves along with roasted and crushed cumin seeds and black peppercorns with a dash of chopped green chillies lend such an amazing Indian taste to these biscuits. 
All it needs is a hot cup of strong milky tea and you will not be able to stop at just one. I personally had the most difficult time trying to save some to take pictures.

 Ingredients : I reduced the recipe to 1/4 and added whole wheat flour(atta)

• 4 tbsp all purpose flour
• 3 tbsp whole wheat flour(atta)
• 2 tsp rice flour(chawal ka atta)
• 1/4 tsp baking powder
• a pinch of baking soda
• 1/4 tsp salt
• 1 tsp sugar, powdered
• 2 tbsp unsalted butter, cold
• 1 tbsp yogurt, cold(I used homemade dahi)
• 1 green chilly, deseeded and chopped
• 1/4" piece of ginger, grated
• 1/4 tsp whole black peppercorn
• 1/4 tsp cumin seeds
• 2 sprigs curry leaves, chopped
• 1 sprig coriander leaves, chopped
• white sesame and nigella seeds for sprinkling on top

 Procedure : 
Add all purpose, whole wheat and rice flour in a bowl and mix with salt, sugar, baking powder and baking soda. 
Add cold butter and rub the flour in the butter till it resembles breadcrumb like texture.
Dry roast whole black peppercorn and cumin seeds and coarsely crush them.
Add chopped green chilly, grated ginger, roasted and  crushed peppercorn and cumin seeds, curry and coriander leaves. Mix well.
Add cold yogurt and mix well to make a dough.
Cover in a plastic wrap and refrigerate for 1 hour.

Preheat oven to 180 degree Celsius and line a baking tray with parchment/butter paper.
Using little flour, roll out the dough to 1/8" thickness. (I rolled as thin as I could)
Sprinkle white sesame seeds and nigella seeds and press them lightly with a rolling pin.
Cut with cutters of your choice (I used a round cutter and a rectangular tart tin) and place on the baking tray.
Bake for 20-25 mins or till the biscuits brown up well.
Allow them to cool to get crispy.

This recipe is also a part of the amazing KFB blogging marathon that I am part of, along with my fellow members. Do drop in to check what they are doing here : 
A Homemaker's Diary
Silence Sings
My Food My Life
Recipe Junction

Happy Biscuit Eating
Amrita

Mawa/Khoya Cupcakes

Daring Baker's challenge for this month was hosted by Aparna of My Diverse Kitchen and she challenged us with some amazing Indian Bakes-Mawa cake, Bolinhas de coco(Coconut Biscuits) and Masala biscuits. Traditional Indian cuisine does not boast of baking at all but you may find some adapted recipes which were introduced by traders, invaders and colonial rulers. 
Mawa cakes are typically associated with Irani cafés found mostly in Mumbai, Pune and Hyderabad.These cafés, owned by Zoroastrians who emigrated to Mumbai from Iran in the 19th century to escape persecution of non-muslims, are famous for their good, honest, reasonably priced food and beverages. Some of the very popular food sold in these cafe's are ‘bun maska’ (bread and butter) and ‘paani kam chai’ (a strong Iranian tea), or khari chai (very strong tea), mutton samosas, and Keema Pavs, akuri (a scrambled spicy egg preparation), berry Pulao,  Veg/Chicken Dhansak (a spicy broth with lentils, pulses) and Biryani, cheese khari biscuits, shrewsbury biscuits...just to name a few.
Mawa, also called khoya, is made by reducing milk (usually full-fat) on low heat until all that remain is a mass of slightly caramelized granular dough-like milk solids. This is then used to make a rich and dense cake which along with cardamom and almonds gives it the rich and milky flavour.
I decided to make cupcakes and enhance the Indian flavours with some saffron infused milk that goes in the batter. Along with chopped pista and almonds on top, these cupcakes certainly are full of the true Indian essence.

Ingredients : I halved the recipe to yield 6 cupcakes and a 3 1/2" round small cake

• 500 ml full fat milk
• 1/4 cup butter, at room temperature
• 5 tbsp packed crumbled mawa
• 1/2 cup + 2 tbsp sugar, powdered
• 1 egg
• 2 cardamom pods, powdered
• 1 cup cake flour (Add 2 tbsp cornflour in 1 cup measurement and fill the rest with all purpose flour)
• 1/2 tsp baking powder
• 1/4 cup milk
• Cashewnuts to top
• Chopped pista-little
•  few saffron threads

Procedure :

Mawa :
Pour milk in a heavy bottomed pan and bring it to a boil. Turn down heat to medium and keep cooking the milk till it has reduced to a quarter of the original volume, stirring frequently. This can take between 30-45 mins. By now the colour of milk will be light brownish.
Keep stirring till the milk solids take a lumpy appearance. This is called Mawa/Khoya. Remove from heat and allow to cool.
This yielded around 1/2 cup mawa.
You may refrigerate the mawa for 2-3 days and bring it to room temperature while using it.

Mawa

Cupcakes :
Preheat oven to 180 degree Celsius.
Line cupcake moulds with liners or just grease them well. 
Warm milk and add 5-6 saffron threads and leave aside.
Beat butter, mawa (at room temperature) and sugar till soft and fluffy. I used my electric beater for it.
Add egg and the saffron infused milk(reserving the saffron threads to top on the cupcakes) and beat well.
Add cake flour, baking powder and cardamom powder and mix. 
Pour this batter in the prepared cupcake liners. (My batter was still in excess after filling 6 cupcake liners and so I prepared a 3 1/2" round cake tin and poured the leftover batter in it)
Place cashew nuts(I halved them lengthwise), saffron threads and chopped pista on the cupcakes and the small cake.
Bake for 25-30 mins or till a toothpick inserted in the middle comes out clean.
Allow to cool and serve.

Sending this recipe to the event Little Thumbs Up  which is co-hosted by my dear friend Yen from Eat your heart out  

This recipe is also a part of the amazing KFB blogging marathon that I am part of, along with my fellow members. Do drop in to check what they are doing here : 
A Homemaker's Diary
Silence Sings
My Food My Life
Recipe Junction

Happy Mawa cupcake Eating
Amrita