Rose Cookies with Eggs

Rose cookies is prepared in my house for Christmas . These are called by different names like Achu Murukku, Achappam in the South of India. These are deep fried cookies which are easy to make, yet delicious. To make these you require a mold, which is heated in oil and then dipped into the batter , there various shapes and sizes of mold in every household. I have made a flower mold. 

According to wiki these Rose cookies  are typical Anglo Indian cookie, why they are called so, I do not know. What I remember from my childhood days that my mother use to make these for Christmas. When I started working, have seen my non - christian friends from the South of India also make eggless rose cookies for Diwali.   Making these are time consuming but worth the effort.  It gives me great happiness when all are done to perfection.  My friends and relatives just wait for these cookies of mine.

Sending these to Mena's Cooking Club, this month theme is Cookies.

Ingredients

2 Cups All Purpose Flour 

3/4 Cup Rice Flour 
2 Eggs
1/2 Cup Granulated Sugar 

1 Cup Thick Coconut Milk - I used homemade
A pinch of Salt
1 Tablespoon  Black Sesame Seeds - optional

Water or Milk as required to make batter
Oil for Deep frying

Method

Sieve the rice and all purpose flour together thrice.

Beat the eggs  in a bowl,  add the flour,  sugar, salt, seeds and keep mixing using the coconut milk little at a time to make a smooth batter ( lump free).  Add  more water and make a thick and smooth batter ( lump free),  keep aside to rest for 15 minutes.  Just before making the cookies add more water to  make  a batter like for pancakes.   

To make the Rose Cookies

Take a wok or kadai pour enough oil  for deep frying,  place on heat and now place the mold into the oil.  Keep it immersed in oil till the  mold is very hot, remove from the oil and lightly dip 3/4th way only into the batter ( the batter should thick enough to coat the mold) -  then  dip it back into the oil - wait for a minute and start shaking the mold, the Cookie will leave the mold - fry the cookie on both sides till golden  remove and place on a absorbent paper to drain  excess oil.   Again place the mold in oil till hot then into the batter, continue making the cookies with the remaining batter in the same sequence.

Let  these cookies cooled completely , place in air tight containers. These remain good for  month, since we make them for Christmas , half go distribution and  remaining we have for tea.  These make a good snack and are crisp. 

Labels : Rose Cookies, Festival Sweets, Mena Cooking Club

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Dal Sultani - Mughlai Cuisine

This yummy dal is a Mughlai cuisine of Uttar Pradesh. Its rich and creamy .  Goes well with both rice/pulao or chapattis.

Ingredients

1 Cup Moong Dal - washed and soaked for an hour
2 Cups Water
1 Tablespoon Red Chilly Powder
1 Teaspoon Salt 

For the Gravy

200 Grams Yogurt
200 ML Milk
100 ML Fresh Cream
6 Cloves  - coarsely ground
6 Small Cardamoms  - coarsely ground
1/2 Teaspoon Saffron Strands - mix in a Tablespoon water

For Tempering:

1/2 Cup  Butter or Ghee - I used  half of each
1 Teaspoon Cumin Seeds
8 Cloves Garlic  - chopped
For garnishing coriander leaves  - finely chopped
A Piece of Coal for dungar

Method

Soak lentil for half an hour, add in it water, salt, chily powder and boil the dal till its cooked. 

In a bowl mix,  yogurt,  milk and  malai,  beat  well , add the cardamon and cloves powder mix well.  

When lentils  is cooked, add in creamy mixture, stir the dal well, cook on slow flame for 10 minutes  stirring it so that it does not burn at  the bottom.  Switch off flame,  add the saffron water give it quick stir.

Prepare the tempering

Heat ghee and butter in a pan add the cumin, chopped garlic when the garlic starts to brown take off flame and pour on dal . Cover with a lid. Lastly place the lighted coal in piece of foil or a small bowl pour ghee over it and keep it over the dal covered for 5 minutes. Open garnish with coriander leaves. Serve hot. We had this thick, rich, creamy and yummy dal with Yeasted Jowar Naan. 

My Notes:

This dal is not spicy so do add more chilly powder, this will ruin the taste and color of the dal.

Do skip giving dungar to the dal, as this enhances the flavor.

You can use split pigeons peas / tur dal too instead of moong dal

Labels : Dal, Moong dal, Lentils, Mughlai Cuisine, Uttar Pradesh

Ribbon Pakoda / Ola Pakoda

This is another addictive savory snack. Ribbon Pakoda is a snack that I enjoyed in my young age and still love eating it. When my daughter was schooling this was a regular snack that was in her tiffin. This is also called Ola Pakoda in Tamil. During festival eating to many sweets one gets tried,  you want something spicy and this snack balances that sweetness. Try this addictive and super easy snack.

Ingredients

2 Cups Chickpea flour / Besan
1 Cup Rice flour
A pinch Asafoetida
1 Teaspoon Red chilly powder - adjust to taste
1 Tablespoon White butter
1 Teaspoon Salt or to taste
Oil for deep frying

Method

Sieve the rice flour and besan thrice. 

In a bowl mix all the above ingredients together, add water little at a time and knead it into the  soft dough. 

Make the dough a little soft so that the it can be squeezed easily from the murukku maker.  This is plate that is used to make the ribbon / ola pakoda.

Heat oil in a kadai.  

Grease the inside of murukku press with oil.  Make a ball and put in the murukku press and press it directly in the oil. When  they turn light golden brown, flip the side and cook till light golden.  Remove pakoda and place it on a tissue paper to drain the excess oil. 

Let it cool completely and then store it in an airtight container.  Repeat the same for the remaining dough too. You can keep this for a month and enjoy this as a tea time or tiffin snack.

Labels : Savory Snacks, Festival Sweets, Chickpea flour, South Indian, Tamil Nadu

Thai Red Coconut Chicken Curry

As I have already shared with you in my previous post here, that my daughter and me love Thai Red Curry and this a another delicious dish.  So let's go to the recipe.

Ingredients

2 Tablespoons Red Curry paste - I used Pantai
1(400ML) Can Coconut Milk 
Small Eggplants, cut into quarters

2 Garlic cloves - minced
1 Teaspoon Ginger - chopped

3 Teaspoon  Fish sauce
1 Tablespoons Brown sugar
1 Cup Chicken stock
1 Onion - chopped
300 Grams Chicken - cut in curry pieces

A few Lime leaves

A few Basil leaves

2 Tablespoon Oil

Salt to taste

Method

Heat oil to wok, stir-fry eggplants, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes. Then add the chicken pieces and stir fry  again for about 3 minutes. Pour in chicken stock, coconut milk and bring to boil stirring it continuously. When it comes to a boil reduce heat to low and cook for 5 minutes.

Add fish sauce, sugar, lime leaves , salt, cover and cook, stirring occasionally, until slightly thickened about 10 minutes. Add basil and serve hot with steamed rice enjoy.

Labels : Chicken, Thailand, Red Curry Paste, Fish Sauce, Asian Cuisine

Baked Beans and Olives Salad

My daughter loves baked beans, this salad is often made and she has this has her dinner. This is a filling and super healthy. Its easy to make. Make this salad just when your ready to serve to preserve the crunchiness and nutrition.

Ingredients 

1 Tin Baked Beans
2 Small Tomatoes - seeded cut into squares
2 Cucumbers - cut in roundels
1 Small Iceberg Lettuce - torn in pieces  

1⁄3 Cup Black Olive, sliced - can use green too
2 Tablespoons Balsamic Vinegar
1 Teaspoon Dijon Mustard
3 Tablespoons Olive oil

1 Teaspoon Pepper powder  or to taste

Salt to taste

Method

Prepare the salad dressing by mixing the vinegar, mustard, olive oil, salt and pepper powder in a  small bottle. Shake the bottle well until an emulsified mixture is formed.

In a large serving bowl. Place the lettuce, tomatoes and cucumber. Top it with the baked beans and olives.  Drizzle the salad dressing over it and just enjoy...  

this is bliss ....

Lables : Salads, Healthy