Daily Archives: June 7, 2017

Eggless Almond cookies

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Preparation time : 35 minutes
Cooking time      : 25 minutes
Serves               : 6 members

Description:

Some how cookies are not of much interest to me but I am pushed to bake cookies once in a while having a head over heels in love with cookie son of mine. As a kid , he used to always finish off an entire packet of biscuits. My mother – in – law used to crib about this to me always. Once I left him with her and went for a wedding. The minute I was back home , she was like ” now , I know why you give him the entire packet of biscuits to  eat. He is a super hyper active kid. Very difficult to handle. ” I just smiled and felt happy that she got to know the fact. He does love his cookies and biscuits like before but now he knows it’s not good to gobble up so much at once.  I get to see the long lost child like smile on his face when ever a fresh batch of cookies are baked at home. In fact I bake cookies just to see that million dollar smile on his face . That’s what a mother needs the most , to see the long lost delighted kid in your child.

Ingredients

Ingredients
Quantity
Butter170 grams
icing sugar110 grams
salt1/4 teaspoon
plain flour200 grams
cornflour80 grams
toasted almond flakes100 grams
Sunflower Oila little if the dough is too dry

Method:

  • Cream butter with icing sugar till creamy.
  • Add in flour, cornflour then the roasted almond flakes.
  • Slowly pour in oil to form into a dough.
  • Chill in the fridge for 30 mins. then roll into 1 cm thick. cut into squares with a sharp knife. Place the cut squares over a butter paper lined baking tray with 1/4 inch gap between each cookie.
  • Bake in a preheated oven at 170 degrees Celsius for about 25 minutes until cooked and lightly brown.
  • Remove from oven and leave to cool on a wire rack for twenty minutes.store in cookie containers. Keeps well for ten days.

Kaima urundai nonbhu kanji

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Preparation time : 25 minutes
Cooking time      : 30 minutes
Serves                : 4 members

Description

During ifthar time it’s nerve racking to decide a menu where you have to keep in mind not to repeat what you have already served previously to break your fast. Variety with taste is what counts here but the main course of an ifthar table in all Muslim homes in tamilnadu and Kerala is kanji. A rice porridge that’s made with a slight change of recipe through out each Muslim home and mosque’s in both the states. Well, I know to make just five different kanjis and I keep repeating them. Usually I break my head with new snack ideas but this time my focus has changed towards the mighty kanji. An idea just pops up in my mind with why not make a meat ball kanji and gave it a try. The idea was a smashing hit at home with surprised happy faces in the ifthar table. My mission accomplished letting way to share yet another new recipe with you all.

Ingredients for kaima urundai

Ingredients
Quantity
Mutton mince1 /4 kg washed , drained and ground to a paste with out adding water
Green chillies1 chopped
Coriander leaves1 tablespoon chopped
Mint leaves1 tablespoon chopped
Ginger1/2 teaspoon grated
Garlic1/2 teaspoon chopped
Egg1
Saltto taste
Thin coconut milk extract2 cups

Method for kaima urundai

  • Mix all the ingredients together except for coconut milk extract. Make small size balls out of the mince mix.
  • Heat coconut milk extract with salt to taste in a wide mouthed vessel. When it boils add the mince balls/ kaima urundai and cook for eight minutes in medium heat. Remove from heat.

Ingredients for kanji

Ingredients
Quantity
Broken basmati rice1 cup heaped
fenugreek seeds1/4 teaspoon
cumin seeds1/4 teaspoon
garlic flakes2
small onions6
green chillies2 slit
coriander leaves chopped1 teaspoon
mint leaves1/2 teaspoon
thick coconut milk1 cup
water6 cups
saltto taste
ghee1 table spoon
mustard seeds1/4 teaspoon
cinnamon1
clove1
cardamom1
curry leaves4
ginger garlic paste1/4 teaspoon

Method for kanji

  • Pressure cook, washed rice, small onions, garlic flakes, green chillies, mint leaves, coriander leaves, fenugreek seeds, cumin seeds along with the water for 4 to 5 whistles.
  • Add salt to taste and coconut milk. Mix well adjust the consistency to a flowing thick porridge adding water if needed.
  • Bring to boil. Heat ghee in a pan, crackle the mustard seeds, add the cinnamon, clove, cardamom, cut small onions 4, curry leaves and ginger garlic paste.
  • Fry to brown and crisp and pour over the kanji. Add the cooked mince balls / kaima urundai along with the coconut milk extract. mix well gently making sure the mince balls / kaima urundai do not break. Taste and adjust seasoning. Serve hot.