Garam Masala Cookies......

While my kid enjoys the summer break from school, lazing around the house, playing indoor games and completing his school projects, I try to keep up with his demand for ‘snacks’.

 Cooking up something that is stomach compatible in this season is a challenge.

I tried out these cookies and served them with a glass of chilled milk…… Did it pass the test?

Yes, with flying colours and demand for more……J

GARAM MASALA COOKIES                                   Makes about 20

Ingredients

Refined/ all purpose flour – I ½ cup

Butter – 100 g

Powdered sugar – ½ cup

Salt – a pinch

Garam masala pdr – 1 ½ tsp

Chilled milk – ½ cup

Method

1. Cut the butter into small cubes.
2. Mix the Garam masal pdr, sugar pdr and salt with the refined flour.
3. Add the butter cubes to the flour mix and rub it in with the finger tips. Keep working till the mixture resembles fresh bread crumbs.
4. Sprinkle a little chilled milk a teaspoon at a time to combine and bring the mixture together. Use only as little as required.
5. Knead the dough well briefly.
6. Cover with cling wrap and refrigerate for 20 mins.
7. Roll out the dough on a floured board to ¼ “ thickness.
8. Cut into desired shape with a cookie cutter or anything else.
9. Bake in a preheated oven for 15 minutes at 180°C.
10. Cool and store in air tight container.

For the garam masala you may grind together 4black cardamom, 10 green cardamom, 1" cinnamon and 4 cloves.

© Rinki’s Kitchen 2012

An easy Chicken and Veggie Pulao.....

The Delhi heat is energy sapping and the very thought of cooking for prolonged periods is enough to bring on a headache!

Here is a recipe for a ‘jhatpat’ wholesome meal which is easy to cook and appreciated by all for its taste…it is also easy on the stomach.

CHICKEN AND VEGGIE PULAO                                     Serves 4

Ingredients

Basmati rice – 1 cup

Vegetable chunks (carrot, beans, peas, potato etc) – 1 cup

Chicken breast (cut into chunks) – 150 g
Tomato paste - 3 tblsp

Onion (cut into chunks) – 1 large

Garlic cloves (chopped) – 4

Black pepper corns crushed – ½ tsp

Black cardamom – 2 whole

Garam Masala pdr – ½ tsp

Bay leaf – 1

Salt – to taste

Oil/Ghee – 2 tblsp

Mint leaves - for garnish

Method

1. Wash, drain and keep the rice aside. Put some water on the boil.

2. In a large pan / wok, pour the oil/ghee and let it heat up.

3. Add the bay leaf and black cardamom, fry lightly to infuse the flavour in the oil.

4. Put in the onion and garlic and fry them lightly. Add the tomato paste, veggie and chicken chunks to the wok and fry lightly.

5. Now, add the rice and fry till the rice looks glossy and translucent. Pour in enough boiling water to cover the contents and slightly more.

6. Season with salt and pepper. Bring to the boil and cook for a minute.

7. Reduce the heat. Cover and cook till the rice is done.

8. Garnish with fresh mint leaves and serve with a crunchy salad.


* You may add in chunks of tomato into the rice when it is almost done.

© Rinki’s Kitchen 2012

Carrot Pecan Loaf...

This is a recipe shared by my very good friend Renu.

Though she is a classical singer and an artist of sorts, food has always been of great interest to her. Her kitchen has a shelf full of recipe books and she loves to cook a variety of cuisines.  

I hope to share some more of her recipes with you. For now, you must try this one….

As Renu says ….. if u want to indulge have a slice with white butter !

 

Renu's Carrot and Pecan Loaf

CARROT PECAN LOAF                                  Makes 1 loaf  

Ingredients2 eggs lightly beaten
185gm brown sugar
250 ml oil
125 gm whole meal flour
125 gm plain flour
1/2 tsp bicarbonate of soda
1 tsp mixed spice
250 gm carrots grated
60gm pecan nuts chopped
90 gm dried currants

Method

1. Preheat oven to 180 deg Celsius.
2. Beat all wet ingredients with a beater. Then stir in all the dry ingredients.
3. Spoon the mixture into the prepared tin and level smooth.
4. Bake for 1 1/4 hrs or till done and golden brown.
5. Invert onto a wire rack to cool. Cut into slices and serve with white butter.

© Rinki’s Kitchen 2012