Spice Cookies | Spiced Sweet Cookies

After the Coconut Squares and Chocolate flowers, next was a spiced Masala Cookies. I used Spice powders to enhance the flavours. Though you might think the powdered spice hits you when you add it, after baking you are left with a lingering taste of the spice and it's not strong at all.

Infact I added three pinches and still felt could have added more. Though the baking spree, I was searching for my molds. Finally got hold of these molds and ended up making tree, heart and mulberry leaves shapes. I loved those hearts as the mold was something that we flicked from the kids toys. Though the first batch had leaf and tree, the second batch was only heart and trust me, they turned out so crispy.

If you must know it was one long session of baking and I wanted to make sure I didn't end up with loads of dishes to wash. So all the sweet cookies were creamed in one vessel. Well that resulted in the last batch to have little bit of chocolate blended. All the good right!

Off these go for my Cookie Mela

Step by Step Pictures

Spice Cookies

All purpose flour / Maida - 1 cup
Butter - 150 gms
Clove, Cinnamon, Cardamon powder - 3 pinches
Salt a pinch
Icing sugar - 1 cup
Baking powder - 1/2 tsp

How to bake spice cookies:

Cream the butter and icing sugar in a bowl. Add the spices, salt and baking powder to the flour. Then slowly add to the butter mix.

Knead to a soft dough. Flatten on a rolling board and cut out shapes using molds of your choice.

Pre heat the oven at 185 deg C and bake for 16 mins. Second batch took me only about 14 - 15 mins.

Allow to cool, before storing them in an air tight container.

Palak Methi Na Muthia Recipe | Gujrati Special Steamed Dumplings | Step by Step Recipe

Muthia has been one of those dishes that I have long been having in my list to do. Every time I plan, it never materializes for the simple fact that I didn't really make an effort to get it done. I have many recipes that I have bookmarked. But finally the craving to do this happened, when an online friend said she had this recently and wanted a recipe. That got my interest rekindled and when I saw some delicious recipes coming my way, I decided I ought to make this.

Muthia is a gujarati specialty and gets it's name from the way it is made, more like what results when you grip a dough. It's cylindrical in shape, most often cut into smaller pieces and eaten steamed or fried after steaming. As always there are many variations to this and you can add different vegetables, greens to the dish. Main focus being the atta and besan is added to the vegetables / greens, made into a dough and steamed.

When I saw a bunch of fresh palak at home, I immediately told Athamma that I was going to make something with it. Patiently she was waiting for me to make it, almost 3 days passed, there was a fear that the leaves will spoil soon. Very late in the day I realized that the recipe I was referring to, called for methi too. So I had to wait for the methi to make it's presence. Finally I set out to make this.

 

It was one of those days when you won't find anything that you want in your fridge! Yep our regular stock of green chilies got over, imagine I buy about 1/4 kg of chilis in a week. And there is nothing left. I decided to go ahead with the single chili I could find and added red chili powder. After all spice is essential.

This is also one of those recipes where you really can't recite a specific measurement. It depends on the vegetables you use and the water content that's present. The recipe very distinctly asks us to squeeze out the water from the greens after washing them. But as you might expect, I simply overlooked that fact and proceeded to make. Of course, I did keep both the washed, cleaned leaves on the colander. Still after adding salt there will be lot of water coming out. Result was, I had to add more atta, besan than what was specified.

Anyway my camera on one hand, kneading the dough with the other, I managed to click through the process. Athamma joined me in making those rolls. We greased the steamer and set it out to steam for about 20 mins. Once it was done, I proceeded to the next best step, tempering with Rai and Til (mustard and sesame seeds). I love the taste that fried till gives to a dish. When you drop in those cute little seeds in hot sizzling oil, they burst out happily and flavour whatever follows. I gently dropped these steamed dumplings and tossed about the pan, for the sesame seeds to coat the Muthia on all sides.

Imagine munching in those crunchy, crispy muthias, with the sesame coated all over, it's out of the world taste. I was already running late, so had to pack in a hurry. Hubby dear dropped in to check what I was doing and made it a point to ask what it was. I clicked couple of pictures in haste. Sun at that point of time, is always very sharp and is not particularly helpful. But I really didn't have time to stop for a leisure shoot session.

Muthias were made and vanished all in the time span of an hour! This was supposed to be served with coriander chutney, but I decided I love ketchup better.

Ingredients Needed:

Palak Leaves / Spinach, finely chopped - 1 & 1/2 cup
Methi Leaves / Fenugreek leaves, chopped - 1 cup
Wheat flour / Atta - 4 tbsp (more depending on the texture)
Besan - 2 tbsp
Semolina 1 tbsp
Ginger - Chili paste - 1 tsp (I grated ginger and finely chopped chilies)
Red chili powder - 1 tsp
Cumin Seeds - 1/2 tsp
Baking powder - 1/2 tsp
Salt to taste
Lemon juice - 1/2 of a medium
Oil - 1 tsp
Sugar - 1/2 tsp
Oil for greasing your palm to make the rolls.

For tempering

Mustard - 1/2 tsp
Sesame Seeds - 1 tsp
Asafetida / Hing a pinch (forgot to add)

How to make Muthias:

Wash and rinse the leaves. Leave it on a colander for it to be completely drained. It is also suggested that you add salt and keep it aside for 10 mins, then squeeze the life out of it.

Take the leaves in a bowl, add all the flours, salt, cumin seeds, oil. Knead to a dough. This recipe may actually require more flour then we start with. It depends on the moisture of the leaves. So start from 2 tbsp, depending on how sticky the dough is, keep adding. The consistency should be of soft chapati dough, it should not be very stiff as you are going to stream it.

Once done, grease your palm, pinch out small balls, press them into rolls. Place them on a greased plates and stream as you normally do the idlis. This might take up to 20 mins, depending on the moisture and the flour. Check if it's done by picking with a knife or toothpick.

Once done, allow it to rest for 5 mins, until you can handle the muthias to cut into small pieces.

heat non stick pan with oil. Once it's hot add the mustard and sesame seeds. When the sesame seeds starts popping up, add the steamed muthiasmins. Remove

Serve hot with coriander chutney, ketchup.

Notes

Once you add salt to the leaves, make sure you squeeze them well. Best would be to let it drain for a while, before adding the salt. This way you wont remove lot of water. Chop the palak really fine, this will taste good after steaming.

It will take approx. 20 minutes on a medium flame for the muthias to be cooked till done.

To check if the muthias are done, insert a toothpick in the center. If it come out clean, the muthias are cooked.

South Indian Chivda or Mixture ~ Indian Savories Step by Step!

For people down south, mixture may not be something very different or unique as it gets done for every festival or function at home. A decade ago, one wouldn't think of buying such savories or sweets from Shops, but these days you get everything from the shop. Yet it can't beat the taste like the one homemade one!

Amma is known for her lip smacking mixtures or the South Indian Chivda. The many things that go into it can be variable, yet the constant ones of the mixture makes it such a delicious snack time treat. She always makes this for Deepavali. But this season we couldn't make it. Since I told her that I got to learn this, she said she will make it again.

So I learnt and made and also tried to capture it as essence. This was to be part of my book. But I thought having taken step by step pictures, it would be more beneficial sharing it here.

Lets get the oil hot while we mix the batter ok!

For minimum and better usage of the oil, the ingredients are got to be cooked in the manner specified.

Preparation Time : 15 mins
Cooking Time : 15 mins
Yields : 1 & 1/2 kg of savory mixture app.
Cuisine : South Indian

First lets get the Omapodi ready as explained in the previous post!

Then fry the kara bondi and keep it aside. Same time goes in one or two twigs of curry leaves along with crushed garlic for added kick! Top it on the kara boondi.

Next fry the whole raw peanuts/ groundnuts till golden in colour. Then goes the Fried Gram till done. Fried gram does not take much time. So keep eyes wide open to remove them as soon as you put them in the oil. Cashew nuts are fried followed by this. Wondering where they are?..well they were in the mixture finally..:)

Sprinkle 1/2 tsp chili powder and salt to taste over the fried nuts and mix.

Finally goes the Poha or Attukulu. This also takes hardly few seconds for getting fried and should not be left for long. This tends to blacken the oil, so this is the last item to be fried. Remove and drain on a kitchen towel. Sprinkle a pinch of turmeric powder and salt over the fried poha and mix.

Now comes the mixing part, after all this snack is called the mixture in the South right!

First take the kara boondi in a wide mouth bowl, sprinkle little salt and chili powder. Crush the curry leaves, garlic and mix to the boondi roughly.

Then add the fried nuts. All these can be tossed about when you have a good wide bowl.

Top it with the fried poha..

Then goes the crushed Omapodi or Sev

Now with both hands mix everything together from bottom to top and repeat until you see that everything is mixed well.

Finally check for salt and spice, you will surely need to add some more chili powder. So sprinkle it over the top and repeat the process of mixing together.

I know what you are thinking! No you won't feel the chili at all..

Finally fill up pretty glasses and click pictures of them for posterity!

Now let me recap the recipe in one place!

South Indian Chivda or Savory Mixture!

Omapodi as made here.

For making Kara Bhoondi

Besan - 1 cup
Salt to taste
Cooking Soda a pinch
Water for mixing

Other ingredients needed:

Peanuts - 1/2 cup
Curry leaves - 2 -3 twigs
Whole Cashewnuts - as per wish
Fried gram- 1/4 cup
Beaten Rice / Poha / Attukulu - 1/2 cup
Turmeric powder - app 1 tsp
Chili powder - 2 -3 tsp (as per taste)
Salt to taste

Oil for deep frying

Special Utensils:

Boondi ladle for making boondi
Slotted ladle
Kadai / Deep bottom pan for frying

Method to prepare:

For making the Kara Boondi

In a bowl , take the besan, salt, cooking soda and mix well. Add water slowly and mix to get a lump less batter. The consistency of the batter should of pouring one. When you pour a ladle ful of batter, it should fall down freely.

Heat a pan with oil. When it is hot, scoop a ladleful of batter and place the boondi plate or ladle over the hot oil and pour over it. The boondi ladle should not rest on the pan, but gently hover over it. And you can press down the batter, which will fall like drop shaped boondi into the hot oil. Simmer the flame and cook all sides to ensure you get a crispy boondi.

Repeat till you are done with the entire batch.

Other ingredients.

Wash and pat dry the curry leaves along with the stack. Drop them into hot oil. Ensure you move away as it will sprinkle out oil. Add few crushed garlic along. Fry for a min and remove.
Top over the kara boondi.

Next add the peanuts, fry till it is cooked on all sides. Then goes in the cashewnuts followed by the fried gram. Remove all fried nuts to a kitchen towel and sprinkle chili powder and salt over it.

Finally goes in the beaten rice or poha into the hot oil. This has to be fried last as it tends to leave out black colour to the oil and also tends to absorb more oil. This takes a minute to get cooked. Remove to a napkin/ kitchen towel.


Mixing the Mixture!

Take a wide mouthed bowl, add the kara boondi first, crush the curry leaves and garlic and mix along with the boondi.

Next add the fried nuts, followed by poha, finally with crushed omapodi.

When you are done with mixing with all the ingredients, check for salt and spice. Add more chili powder over it and mix again.

Notes:

1. The batter for the boondi should be very thin and should be cooked very crisp.
2. Pat dry the curry leaves before dropping them into hot oil.
3. Remember you are adding salt at various stages, so check before you add each time.
4. When it becomes cool, store the mixture in a air tight container.
5. I suppose the shelf life can be about 10 days but I can't vouch because it never stays for that long at home!
   

Enjoy this savory treat anytime of the day!

Mixed Vegetable Vada!

I guess there must be very few precious things that could upset a 2 yr old baby. But when it does, it must be an abyss. Kids have such innocent approach and their take on most things, make you want to cuddle them to you, to protect them from all outside hassles. Life is so cruel, it forces a baby to learn and face such adversities at such young age. What would you think when a child that young, is forced to part with its most favorite thing. Yes I was forced to be cruel enough to keep away the feeding bottle from Peddu!

He has the habit of suckling it when he feels sleepy. The moment he takes his feeding bottle, he conks off to sleep as an angel that he is. Only saving grace has been the fact that its an empty feeding bottle. I know if its a bottle with milk or juice, it would have been even worse. Still the doctors advised me that its high time I made him break this habit. It broke my heart to see him pining for his dear bottle, but I had keep it away. I explained to him patiently that its bad for him and he shouldn't ask for it. He nodded his head as if he understood. The first time was so hard, he was crying insistently. Finally I had to give in. But next morning I again spoke to him about it. He looked so pitifully at me, with a look that asked why he was forced to sacrifice his most beloved bottle. Its been four days now, there has been great progress on his detachment to his bottle. Hopefully end of this weekend, he should be able to break free from a habit he learnt as an infant. Life is really cruel to make a baby learn to be detached with material things!

Though a mother can never love one child more than the others, a wee bit is always more towards one child, whom she feels need more protection. My darling Peddu is so innocent, I know the other two can fend for themselves. Peddu is always behind one of us, with questions asking about everything he sees. He is so inquisitive to know his surroundings. While Konda and Chinnu have wheels on their feet and can never be idle for even a micro second, Peddu is more content to be sitting with us and watching and laughing at the antics his siblings will be up to. Not that he doesn't join them in their play, when he does the house is turned up side down with three little monkeys jumping around!

Coming to the recipe for the day, I feel happy sharing a snack that my kids loved when I made it for them. I don't mind giving them deep fried snacks. Its great to see how they enjoy these snacks.

I know most of you might lift up your nose at yet another deep fried snack, but what is life if its not juxtaposed with deep fried love!

And yes this is a sure way to clean up your pantry, with titbits of vegetables that you can add into this! I literally threw in whatever came to hand, more with the thought that I should make my kids eat their vegetables.

Ingredients Needed:

Mixed vegetables, chopped - 1 cup
Paneer - 1/2 cup
Besan/ Fried gram flour - about a cup (enough to get a thick batter
Rice flour - 3 - 4 tbsp
Salt to taste
Coriander leaves - 3 -4 stalks
Curry leaves - 4
Oil for deep frying.
Green chillies - 1 chopped (adjust to taste
Chili powder as per taste (opt)


Method to prepare:

Chop all vegetables, in a bowl mix in the vegetables and crumble the paneer. Add the chopped chili and chilli powder if you are using, along with salt. Mix well. If this is for adults, you can very well use more chilies.

Mix in the besan and rice flour, sprinkle water and gather everything together. You will get a thick but wet dough, just enough to pat them down as doughnuts or vada shapes.

Get the oil heated up in a kadai.

Meanwhile, wet your palm and take a ball and pat it down to get a 1 inch thick of vadas. Gently slide it into hot oil, simmer the flame for a while for the inner side to get cooked well.

Drain it to a kitchen towel.

Goes great with sauce!

Note: The vegetables that went in were Cauliflower, Beans, Carrot, Potatoes, Peas. You can just about anything.

My kids sure enjoyed this, try and let me know if yours does!