Thursday, January 29, 2015

Chocolate Oatmeal Thumbprint Cookies


3/4 cup all purpose flour
3/4 cup +2 tbsp quick oats
1/8 cup unsweetened cocoa powder
1/2 tsp baking powder
1/3 cup salted butter*
1 cup Semi sweet chocolate chips
1 large egg *
6 Tbsp granulated sugar
1 tsp pure vanilla extract
1/2 cup raspberry jam

* at room temperature

What you need to do
  • Microwave 1/2 cup chocolate chips in the microwave until melted.
  • In a bowl,combine the flour,oats,cocoa and baking powder.
  • In another bowl,combine softened butter, sugar and egg. Beat at medium speed, scraping bowl often, until creamy. 
  • Add the flour mixture and melted chocolate and beat at low speed, scraping bowl often, until well mixed.
  •  Cover and refrigerate at least 1 hour or until firm.
  • Preheat the oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. 
  • Make indentation in center of each cookie with thumb and fill each indentation with about 1/4 teaspoon jam.
  • Bake for 12 minutes. Let stand 2 minute on cookie sheets; remove to cooling rack. Cool completely.
  • Melt the remaining chocolate chips in the microwave.Drizzle over the cookies.
Makes: 2 Dozens

  • For filling:Substitute with 1/2 cup of your favorite flavor jam or use a 10 oz jar of maraschino cherries patted well instead of jam. 

Monday, January 26, 2015

Methi Shankarpali


1 cup All Purpose flour
1/4 cup oil
1/4 cup water
2 tbsp crushed kasoori methi
1/2 tsp chilli powder
1/4 tsp turmeric
1/2 tsp ajwain (optional)
salt as per taste
oil for frying

What you need to do
  • Heat 2 tbsp of oil,when warm add the kasoori methi,chilli powder,turmeric and salt.Saute for 30 secs.
  • In a bowl,add flour,the above mixture,ajwain and remaining oil and mix well.Using water form a hard consistency dough.
  • Cover and rest the dough for 30 mins.
  • Make small balls of the dough.
  • Roll each into a thick roti and cut out shankarpali( diamond shape) using a knife.
  • Heat oil for frying.Fry the cut diamond on a medium heat until golden.
  • When cooled,store in an airtight container.
  • You can sprinkle some chaat masala on the still warm shankarpali.

Wednesday, January 14, 2015

Sankrant Special:Tilachi Poli

                                                Happy Makar Sankranti!


For dough

1 cup whole wheat flour/atta
1 cup all purpose flour/maida
2 tbsp besan
2 tbsp oil
1/4 cup milk
1/2 cup water
1 tsp salt

For stuffing/filling

1/4 cup white sesame seeds
3 tbsp khuskhus/poppy seeds
3 tbsp roasted peanuts
1 cup powdered jaggery
1/4 cup besan
1/8 cup coconut powder/dessicated coconut
3-4 tbsp ghee
1/4 tsp elaichi powder
1/4 tsp nutmeg powder

What you need to do 

for dough
  • In a bowl,combine the 3 flours and salt.
  • Mix the milk,water and oil in a microwave safe bowl and microwave for a minute.
  • Add this warm mixture to the flour-mixture and make a smooth dough.Knead for atleast 5 mins.
  • Cover the dough and let it sit aside for an hour.
for stuffing/filling
  • Dry roast the sesame seeds,poppy seeds and coconut powder till light golden.When cooled,grind it along with the peanuts into a powder.
  • Heat 2 tbsp of ghee in a heavy bottom pan.Add the besan and roast until light golden.Add more ghee if needed.
  • In a bowl,combine the ground powder,roasted besan,powdered jaggery,elaichi powder and nutmeg.Mix well and form small ball of this mixture.
  • Heat a skillet on medium heat.Take a golf size ball of dough and make a small roti.Place the sweet stuffing ball at the center of this roti and seal the edges well.Roll into a round roti of medium thickness.Use maida for dusting.
  • Place this poli on  hot skillet.Flip it after 10 secs.Apply ghee on the top surface and flip it once again.Make sure the poli is cooked well at the edges too.
  • Serve this warm with ghee.
Storage:Can be stored for a week