Easy Eggless Checkerboard Cookies

Ingredients

For the white dough

3/4 cup unbleached All purpose flour

1/4 cup+1 tbsp sugar

1/4 cup unsalted butter (at room temperature)

1/8 tsp baking soda

3/4 tsp vanilla

For the brown dough

3/4 cup unbleached All purpose flour

1/4 cup+1 tbsp sugar

1/4 cup unsalted butter(at room temperature)

1/8 tsp baking soda

2 tbsp unsweetened cocoa powder

3/4 tsp vanilla

What you need to do:

For the white dough

• Sift the flour and the baking soda twice.
• In a bowl,cream the butter and sugar until smooth.Add in the vanilla and mix well.
• Add in the flour in a small quantity at a time mixing slowly to form a smooth dough ball.
• If you are unable to form the mixture into a ball,add in a little more butter.
• Once the mixture forms a nice smooth ball,wrap it in a plastic wrap and let it chill in the refrigerator for   half an hour.

For the brown dough

• Sift the flour,baking soda and cocoa together twice.
• In a bowl,cream the butter and sugar until smooth.Add in the vanilla and mix well.
• Add in the flour and cocoa mixture in a small quantity at a time  mixing slowly to form a smooth dough ball.
• If you are unable to form the mixture into a ball,add in a little more butter.
• Once the mixture forms a nice smooth ball,wrap it in a plastic wrap and let it chill in the refrigerator for   half an hour.

• After 30 mins,roll each dough into a rectangle about 1/4  inch thick.
• Preheat the oven to 350 deg F for 10 mins. 
• Place the rectangles such that their shorter side faces you.
• Cut in long strips vertically,about 1 1/2 cm apart.
• Now arrange the strips alternately i.e. a white then a brown then a white so on.
• Cut this colorful rectangle horizontally  1 1/2 cm apart to form squares of different colors.
• Join and place the squares with different(contrast) colors on a lightly greased baking dish. 
• Bake for 12-15 mins.
• When cooled remove from the baking sheet and store in a air tight container.

Makes: 24 cookies

Mango Delight:Amrakhand

The first Holy festival which marks the beginning of the New Year, new month and new day for the Hindus falls on Chaitra Shukla Pratipada. It is known as Gudi Padwa (in Maharashtra), Ugadi (in Karnataka, Andhra Pradesh). Baisakhi (Punjab), & Cheti Chand (Sindhi). On this very day Lord Brahma created the Universe. Therefore for Hindus, this day carries special importance. In Maharashtra,the day is celebrated with an auspicious bath, followed by decorating the doorway with a 'toran', performing ritualistic worship and hoisting the Gudi.A neivedyam of shrikhand ,poori,boiled potato sabzi and dal rice is offered to God.

So today on this occasion I am preparing amrakhand.Amrakhand as the name suggest  is a mango flavored shrikhand.

Ingredients:

8 oz Greek yogurt (low fat or full fat)

1/2 to 3/4 cup sugar

1 ripe medium size mango,cubed

1/4 tsp cardamom powder/elaichi

1 tbsp each sliced almonds and sliced pistachios

What you need to do:

• Puree the chopped mango into a smooth paste.Make sure there are no lumps.
• In a medium size bowl add the yogurt,mango puree & sugar and mix till combined.
• Now add in the aromatic cardamom powder and fold gently.
• Pour it in a airtight container.Garnish the top layer with the nuts.
• Cover and refrigerate until served.

Makes 2 servings.

Note:

• The traditional method needs yogurt to be tied in a muslin cloth until there is no moisture left to form a chakka.Greek yogurt is a perfect replacement for this lengthy process.
• Greek yogurt can be replaced by sour cream but the end result is not that good.
• Alphanso mango is best for this recipe.You can replace the mango puree (1/4 cup) with Alphanso mango pulp available at indian stores,just make sure you reduce the amount of sugar.
• The color and the sweetness depends on the quality of mango.I used a Ataulfo Mexican mango.It was not too sweet and pale orange in color.Adjust the amount of sugar according to your preference.
• This is a make a day ahead dish.Will taste best the next day..