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Karachi Cookies/ Tutti Frutti Cookies/Eggless candied fruit cookies

Elephant ear cookies!

Giveaway Winners!

Pumpkin Pachadi/Pumpkin raitha

Karachi Cookies/ Tutti Frutti Cookies/Eggless candied fruit cookies

Posted in: Baking | Comments (0)

This is one of N’s favorite favorite cookies- from Karachi bakery in Hyderabad. I have tried various versions of it but when I baked, it was not that close to the original recipe. Finally, I found a easy recipe here. They came out so well that we finished all of them in 2 days!
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Ingredients: (Makes about 25 cookies)
1 and 1 tbsp cup All purpose flour
1 stick of butter, softened, not melted on stove top or microwave.
½ cup of powdered sugar
½ cup candied fruit/tutti frutti
1/4 tsp vanilla essence

Method:

This is very easy to follow. Already there are 5 ingredients, right? Almost 5 steps,thats all.

Cream together butter and sugar.
Add flour to the sugar slowly, mix with a spoon.
Add tutti frutti, vanilla essence, mix well. Do not use a mixer, but use your fingers to bring it together. Do not knead. Sounds tough, but the dough will come together. It tastes better if you use softened butter, so let it sit on the counter top for sometime to soften.
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Now, roll up this cookie dough in a cling film. This helps to hold shape and cut later. Refrigerate for an hour(I did mine for 1 hr 30 mins).

After an hour, pre heat the oven to 365 F.
Slowly unwrap the cling film and cut the cookie dough into circles, about half inch thick. Line them on a tray with parchment paper and bake at 365F.
I baked my cookies for around 15 minutes, till the bottom of the cookies turned golden brown. As it cools, it hardens. So, do not wait till the entire cookie is golden brown.

Once you take the cookies out, let it stay in the tray for 2-3 minutes, then cool it on a wire rack completely. It stays good in a container for 2 weeks. But we finished ours in 2 days :) Serve it with hot tea or coffee. Or you can gobble it up every time you cross the kitchen like us :)

If you are thinking of holiday baking, this is a easy and tasty cookie to try!

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ruchikacook @ November 24, 2015

Elephant ear cookies!

Posted in: Baking | Comments (0)

I made these for my son and his friends and they all loved it! The smell of cinnamon and sugar makes it super tasty, have it warm and it just melts in the mouth.
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Ingredients
1 cup sugar, divided in to ½ and ½ cup
1 pinch salt
1/4 teaspoon cinnamon
1 sheet puff pastry, defrosted

Method: Pre heat the oven to 425 F.

Combine 1/2 cup of the sugar and salt and pour it over a flat tray or kitchen counter(lined with parchment paper). Spread the puff pastry sheet on it.
Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. With a rolling pin, lightly roll the dough until it’s a square and the sugar is pressed into the puff pastry on top and bottom.

Start folding from both edges and bring it towards the center. Now fold the two edges again. Slice in to ½” thick pieces. Place the cookies on a baking sheet lined with parchment paper.

Bake the cookies for 7 minutes, or until caramelized and brown on the bottom, then turn and bake for another 5 minutes, until caramelized on the other side. Cool. Store in an air tight container for 4-5 days. One puff pastry sheet makes 12 cookies.

Recipe Source (Ina Garten, Simple French series)

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ruchikacook @ September 27, 2015

Giveaway Winners!

Posted in: Gluten Free | Comments (0)

Few days ago, I had posted a giveaway from Firmoo glasses. The winners for the giveaway are Arely and PR. Congratualtions! I have already sent you the code for the gift.

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ruchikacook @ September 12, 2015

Pumpkin Pachadi/Pumpkin raitha

Posted in: Kerala | Comments (0)

imageThis is one of N’s favorite raitha/pachadis. When we go to Guruvayoor, this kind of pachadi is served at the restaurants there and I make it at home also to go with bise bela bhath or molagootal. It is very simple to make, but very tasty.

Ingredients:

White pumpkin/ash gourd/ winter melon- 1 slice(atleast the size of a medium apple).
mustard seeds- 1/4 tsp
coconut- 1/4 cup
Fresh yogurt- 1/2 cup
Green chili-1
Salt- to taste.

To temper:
Oil- 1 tbsp
Mustard seeds- 1/3 tsp
Urad dal- 1/2 tsp
Red chili(dry)-1
Curry leaves-few
Asafoetida- a pinch

Method:

Grate the white pumpkin and squeeze out the water. Blend green chilies, mustard seeds and coconut to a thick paste using yogurt instead of water. Add this paste to the grated white pumpkin, add salt to taste.

In a kadai, heat oil and add mustard seeds. When it splutters, add urad dal, curry leaves, dry chili and asafoetida. Switch off. Pour this over the grated pumpkin and yogurt paste. Thats it! It is ready to be served! You can even do the same with cucumbers or dosaikai.

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ruchikacook @ September 6, 2015