“पाकातल्या पुऱ्या” (Indian Sugar-Kissed Cookies)

The last sweet food in Diwali Schedule!!!

My Aai (mother) is a lovely cook.While growing up,she taught me the art of associating food with tastes & textures.

Mamma (mother) said “taste” is the appreciation of tongue for the accurate appraisal (appraisal is ascending or descending too :P) of the first tantalizing touch of food and “texture” is the quality of the contents (condiments) that caters to the glutton’s gastronomy!

Very interesting definitions,aren’t they?

I thought of selecting a recipe for “Indian Sugar Kissed Cookies” that could suit the taste & texture preferences of international audiences as much as my Desi (Indians) brigade.With Halloween (31st October),Thanks-giving (4th Thursday in November for US),Turkey,Christmas (25th December) & New year (1st January) lined up back-to back,this one’s a sure winner for kids & grown-ups.

Presenting the traditional,home-made Indian Sugar Kissed Cookies !

Ingredients

• 1 muffin-full bowl of fine Semolina-My last experience with kneading semolina wasn’t great,so used only 3 tbsps of it for texture.
• 1 muffin-full bowl of all purpose flour (maida)-Instead of using semolina as the main ingredient I used all purpose flour since its easy to deal with.One can substitute all purpose flour with whole wheat flour or use the two in half-half proportions.
• 1 and half muffin-full bowls of sugar (quantity may vary)
• 1 tsp oil for kneading.I did not put hot oil into the flour as mentioned in the original recipe.
• Ghee /cooking oil for frying-I used olive oil to fry.However,one may choose to bake the cookies too.
• A pinch of eating soda
• Salt to taste.
• Few strands of saffron.
• 2 tsp cardamom powder-I added it to the dough while kneading it instead of adding it to the Sugar syrup for two reasons,to avoid loss of its distinct flavour while cooking the syrup and to avoid any wastage due to sticking of the powder on sides of the saucepan.
• 2 tsp nutmeg powder-Its my addition and I put it in while kneading the dough.
• Few drops of lemon juice (optional)-This is to be added to the sugar syrup.
• Dry fruit powder (my suggestion)-I did not use it though,but if kids are to eat this one must sprinkle a little dry fruit powder over the sugar kissed cookies.
• 3 tbsp plain curd (sour) or yogurt-I used the usual plain yogurt which wasn’t sour.
• 5 tsp poppy seeds (my addition)-I dipped the dough balls into some poppy seeds for texture before frying them.
• 1 muffin-full bowl of water for syrup.

Total Time=Cooking Time+Preparation Time=150 minutes.

Roll Thy Balls,Fry them Flat avec Kisseth de Sucre

This recipe could be simplified in 3 easy steps(I found it easy to follow them as its difficult to nose around the book while cooking :P)namely: Knead the dough-I mixed semolina,all purpose flour,nutmeg powder,soda,cardamom powder,little oil and yogurt to knead it into a less softer dough.Then,I set it aside for 2 hours (my suggestion-wrap in a tissue napkin,so that it does not get too dry or too moist).I made small dough balls post 2 hours.

 Roll the dough Balls-2 hours later,I rolled the dough balls (pressed them into poppy seeds) into small,thick circles (any shape is fine,circular is traditional one). Heat the Oil/Ghee-I added the thick circles to the hot oil and fried them.I moved them onto a tissue paper to drain extra oil from them.

Slide them into the Syrup-I made the syrup heating water & sugar together.Then I added the crushed saffron sticks for a wonderful orange colour.As the book suggests,one may add food colour to the syrup or to the dough while kneading,but I refrain from usage of artificial colours.I slowly pushed the “puris” or fried cookies into the syrup and allowed them to rest within for a while.

I arranged the cookies on my serving plate…shiny and sweet,round are they,absolutely stunning piece of art!Introduce the gen-next to the traditional yet trendy Indian Sugar kissed Cookies! These cookies could be stored for about a week..

One Halloween tip:To add some crunch to the cookies,try stuffing a walnut in each cookie while rolling them!

Treat for 10 kids (10 cookie recipe) :)

“कडबू” (Baked Stuffed Wheat Cookies)

October is one of my favourite seasons.In the midst of fall colours,a beautiful array of birthdays & anniversaries always lined up.A bunch of happiness and reason to celebrate with loved ones.

This 20th October,Aai celebrates her 62nd birthday!!Born is 1947, she is almost as old as Independent India.An economics graduate & perfectionist by choice,Aai chose to remain a Home-maker to shape my future so thoughtfully.

We have nothing in common,yet we are similar.She has been my best critic.While I lived in India,she managed everything so wonderfully for me.Realized her importance in my life only when I started living on my own in US (post marriage).She has been the oxygen supply for all these years and I truly miss her.

I have learnt the methodic way to work on details and achieve finesse from her.

There is a lot more to write & share.But,some things are better unsaid than said,and felt than expressed!

So,here’s a birthday recipe to express my feelings for you.Aai enjoys one of Nana’s (my mother’s father) favourite sweets “Kadbu” (Baked Stuffed Wheat cookies) a lot.So,following the festive mood,made these wonderful baked cookies for her.

Ingredients

• 1/2 muffin-full bowl of chana daal/gram-I cooked it in the pressure cooker with 1 cm deep water above the daal.The book just suggests to cook it and drain the water from it.No particular method to cook it is suggested.Instead of using the traditional Indian “puran yantra” (a sort of grinder),I used the blender and made a thick coarser paste of it.
• 1 muffin-full bowl of sugar or jaggery
• 1-2 tsp nutmeg powder
• 1-2 tsp cardamom powder
• 2-3 stands on saffron (my addition)
• khoya or khava (condensed milk powder or cubed)-Its an optional addition mentioned in the book,but I added a piece of kaju katli mithai.I did not roast it as mentioned in the book.
• dry fruits-I added 2 tbsp of dry fruit powder.
• 1 muffin-full bowl of wheat flour
• 3 tbsp of all purpose flour (my addition)
• 1 tbsp of oil
• ghee for frying-I baked the cookies instead of frying them.
• salt to taste
• 2 tsp poppy seeds

Total Time=Cooking Time+Preparation Time=20 minutes.

Stuff it ,Pattern it & Bake it Up

For the outer crust:I made a hard dough kneading the wheat flour & all purpose flour with oil and salt to taste.I made small dough balls for later usage (5 nos).

For the Stuffing:I saved on time because of pressure cooking the chana daal.I softened it with a spoon and added nutmeg powder,cardamom powder,sugar,dry fruits powder,saffron and khoya mithai to it.However,I did not add the roasted poppy seeds to this mixture.I mixed it well and put it in microwave for a minute or so.This mixture may be a little liquid,in that case add khoya or cooked chana daal to it.This shall allow the stuffing to remain within the crust and not burst open.

Pattern & Bake:I pre-heated my oven @ 350 deg F. I dipped small dough balls into the poppy seeds and rolled them into flat rounds/puris.I put the stuffing on the plane side (side without poppy seeds) such that the other half of the puri could cover it when folded.I sealed the edges of the half-circled unbaked cookie with fingers.I was in a mood to show off my brand new pastry wheel,so used it to create a pattern on edges.But,its not mandatory!

I put the uncooked cookies into the oven.And,in few minutes….crunchy,sweet cookies were on table.Traditional,yet modern “Kadbu”/"Baked-Stuffed Wheat Cookies” were all set for a click!!Cheers to Aai and a very happy birthday to her!

“सुक्या-मेव्याची पेशवाई खीर” (Dry Fruit Porridge)

The “Peshwa” (hindi:पेशवा, plural Peshwe, Marathi:पेशवे) were Brahmin Prime Ministers to the Maratha Chattrapatis (Kings), who lead Maratha armies and became the hereditary rulers of the Maratha empire of central India from 1749 to 1818. Prior to 1700 Peshwa enjoyed the status of king for eight or nine years. They oversaw the greatest expansion of the Maratha Empire in 1760’s.Their culture,heritage & luxurious style of living has had a great influence on the way of life of the entire civilization in Pune.

My paternal grand-mother hailed from Hasabnis family who served as Sardars (generals) to Peshwas.

Vasant Kaka (Rohan’s father,I fondly address him as uncle) reminds me of the Peshwe era in some ways.His charm,wit,sophistication, love for art & good food make him perfect to be born a Peshwa!In his own way,he is a King.The king who is generous at heart yet a family man.

 “Badam Sheera” (Almond thick porridge) is one thing he loves to eat and Hema Athya (Rohan’s mother,I fondly address her as paternal aunty) has to make efforts to keep him away from sweets (for obvious reasons).However,its Diwali and I could not stop myself from finding a suitable recipe for his likes.Although,Ruchira did not have a recipe for Badam Sheera,it did have one for “Badam Kheer” (an almond liquid consistency porridge) which I m going to enrich with other dry fruits.

This is my Diwali Gift for Vasant Kaka (hopefully,Hema Athya would relax the diet restrictions for a day in Diwali & make it soon :)

Ingredients

• 1/4 muffin-full bowl of Finely powdered Dry Fruits.I used raisins,walnuts,pistachios,almonds,cashews.One may follow the book’s method of soaking almonds in hot water to de-skin and later crush them thoroughly with pestle & mortar ,which I skipped.
• 1/2 muffin-full bowl of dates+poppy seed+sugar mixture (left over of the dates paratha i had made earlier this week,my addition)
• 2 tsp cardamom powder
• 2 tsp nutmeg powder
• 2 mugs full of low fat milk
• 1/8 muffin-full bowl of heavy cream
• 4-5 strands of saffron-soaked in 2-3 tbsp of milk
• 1 tbsp pure ghee-I would not suggest any thing else for this recipe.(my addition)
• 2 cloves-powdered (my addition)
• 1 small piece of cinnamon-powdered (my addition)
• sugar

Stir thy Soul

The Book’s method: Its pretty simple and non-fuss.Boil the milk and add the crushed almonds in it along with cardamom powder & sugar.Allow this porridge to cook for 5-8 minutes or until the milk thickens considerably.

I want it my way: I sautéed the powdered dry fruits & dates mix in some ghee on medium flame.Simultaneously,I boiled the milk and heavy cream.I pushed  the sautéed dry fruits and dates mix into the boiled,thick milk.Allowed it to boil for some time,I transferred the saffron,cardamom powder,clove powder,cinnamon powder & nutmeg powder into it.I was stirring it continually,until my hand and back paved way for a tired fall on sofa (:P)!!

Anyway,the Kheer was awesome! I love it chilled as well as hot! Choose your pick!!

 I really miss serving to Vasant Kaka.How I wish he was here with us in US?! Hope,he is listening (reading) what my diwali wish is!!

“केशर-पुदीना युक्त लिंबू सरबत” (Saffron-Mint Lime Juice)

Its Diwali Time and guests are certainly going to pour in more often than ever! Instead of the Tropicana & Real Juices ,lets make something home-made.

In India, my grand-mother and Aai made “aambyache panhe”(raw mango cold drink-अम्ब्याचे पन्हे) ,"kokam sarbat” (कोकम सरबत ) and “limbu sarbat” (lime juice-लिंबू सरबत) to serve as a welcome drink to the visitors during festivals or otherwise.

Kamala Aji has a wonderful recipe for “Limbu Sarbat” (lime juice) that we would be gladly sipping while watching “Aga bai arrecha” (“अग बाई अरेच्चा”-Marathi flick made on lines of Mel Gibson & Helen Hunt starrer What women want).

Total Time=Cooking Time +Preparation Time=7 minutes

Ingredients

• 1 glass of cold water
• salt and sugar to taste
• Sieved lemon juice of 2 lemons
• few strands of saffron/keshar-It gives a very nice colour and add to the taste too.
• 1/2 tsp of cardamom powder
• 1/2 teaspoon of nutmeg powder (my addition)
• 1/2 tsp of dried mint leaves (my addition)
• 1/2 tsp of black pepper powder (my addition)
• 1/2 tsp of ginger juice (my addition)
• some ice cubes

Stir It Up In Style

I added salt,sugar,dried mint leaves,nutmeg powder,black pepper powder,ginger juice and water to the lemon juice.I tasted a bit of the juice to check if the salt,sugar and water were in the right proportion.Depending on that one might add few ingredients.

I sieved it through the regular tea-sieve.I added few strands of Saffron to it and stirred again.The colour was beautiful and the scent was exceptional.I poured it into a serving glass and garnished it with 2-3 strands of saffron.Tucked an old stirrer from Maggiano’s Little Italy ,Santana Row.

The keshar-pudina yukta limbu sarbat (saffron flavoured minty lemon juice)was ready!