Oatmeal Jam Filled Cookies

I adore Jam filled Cookies. They are reminiscent of Jim-Jam Tea Biscuits Ma would get for us from a nearby city bakery. Since they were not easily available, we would eagerly await for Ma to travel for her social visits and engagements. The biscuits were oval shaped much like cream biscuit with two biscuits sandwiched together with a jam filled exposed center sprinkled with crystal sugar. These biscuits along with Vegetable Curry Puffs were my all time favorites as a tiny tot.

Merry Christmas All!

The good things about this recipe is it makes use of Oats, Honey and Maple Syrup instead of Sugar, which was a great discovery in terms of flavor. They also double up as munch food and health food while at work, school or play. The cookie batter is easy to put and quick to bake. I really wish I could send these goodies to my family in India.

~ Oatmeal Jam Filled Cookies ~
Preparation time: 15 minutes
Baking time: 10-12 minutes
Yield: 24-30 Cookies

Ingredients:
Oats (uncooked old fashioned whole grain) - 2 and 1/2 cup
Wheat Flour - 1 and 1/2 cup
Honey - 3/4 cup
Maple Syrup - 1/4 cup
Unsalted Butter - 3/4 cup
Egg - 1
Vanilla extract - 1 tsp
Cinnamon powder - 1 tsp
Ginger powder - 1/2 tsp
Baking Soda - 1/2 tsp
Walnut (toasted and chopped) - 1/4 cup
Almond (toasted and chopped) - 1/4 cup
Turkish Apricot (chopped) - 1/4 cup
Prune (chopped) - 1/4 cup
Strawberry Jam - 1/4 cup

Contraption:
Sheet Pan - 1
Ice-cream scoop (medium) - 1

Method:
1. Cookie Batter - Lightly toast the nuts and allow to cool. Combine the dry items - wheat flour, cinnamon powder, baking soda and ginger powder. Keep it aside. In a mixing bowl, whisk honey, butter and vanilla extract. Add egg, one by one, if making a bigger batch. Add the dry ingredients now, slowly and blend with whisker. Fold in the oats, nuts and dry fruits. The batter is now ready.
2. Baking - Line two sheet pans with aluminum foil and lightly grease them with butter stick. Pre-heat the oven to 350 F. Pour a tablespoon of cookie mixture, use an ice-cream scoop for accurate measurement. Lightly pat the mixture to flatten them. Take care to space the cookies as they expand further upon baking. Bake for 10-12 minutes. Remove from oven and allow to cool.
While they are still warm, take a measuring spoon with round bottom and gently apply light pressure in the center of the cookie to create an indentation. Fill 1/4 tsp of Strawberry Jam. After 20 minutes, transfer to a cooling rack and leave aside for an hour till cool completely. Store in a cookie jar or an air tight food container.

Note - Do not disturb the cookies while they are warm.

Rabdi ~ A Creamy Indian Dessert

Rabdi ~ a creamy, delectable dessert, a spoonful of which transports you instantly into a heavenly odyssey. The inspiration for this recipe comes from a simple fact that my husband and I are both fans of milk based desserts. Hence, Kheer, Basundi make a quick appearance on the menu especially the festive ones. The thing which I like about this recipe is it required very less pampering; I can just bring the milk to a gentle boil and get myself busy with occasional chores here and there, give a quick stir in between and again continue. My previous attempt at making Rabdi got stalled at the Basundi stage due to paucity of time and hungry growls begging for food. I added Condensed milk for that extra flavour. I jazzed up the dessert with a dash of Silver Leaf also called as Chandi Ka Varq available in Indian groceries and specialty stores. There are some concerns about the usage of these in desserts, but I believe for occasional treats they are much better than food color and trans fats laden food items which we inadvertently consume many a times.

Its advised to use full fat whole mlk for Rabdi else you will miss out on the rich flavour. If making a fruity dessert like Mango Rabdi, Strawberry Rabdi, mix the fruit (diced) at the final stage while serving. This dessert cannot me made in a hurry, so its advisable to have atleast 30-45 minutes on your hand while you plan. The best way to serve them would be in a earthen mini pots also known as Kulhad, I did not have them handy so passed it off. There is a strange chemistry when Rabdi gets stored in the earthen pots, the dessert gets a soothing earthy flavour. Rabdi is served in traditional sweet shops in India in muddy brown Kulhads; I for one leave no unturned to savour and enjoy these traditional sweets when I visit India.

Happy Gudi Padwa To All Those Who Celebrate!!

~ Rabdi ~

Preparation time: 5 minutes

Cooking time: 30-45 minutes

Serves: 4 servings

Ingredients:

Whole Milk (full fat OK) - 3 cups

Condensed milk (sweetened) - 1 can

Saffron - a pinch of strands

Pistachio (roughly chopped) - 2 tablespoon

Almonds (slivered) - 4 tablespoon

Cardamom powder - 1 teaspoon

Silver Leaf (Chandi Ka Varq) - 4 leaves

Method:

Thaw desired quantity on milk at room temperature. Heat the milk on medium flame in a deep bottomed non-stick vessel. Keep a close watch as milk has a tendency to boil very fast and stick to the bottom. Keep stirring with a wooden spatula preferably. Bring to a gentle boil and not a roaring one. Turn the flame to a low and simmer till the milk thickens to 1/4 of the consistency. Toast the dry fruits lightly for couple of minutes separately. Allow to cool completely. Now, stir occasionally to prevent the milk from sticking to the bottom of the vessel. Add Cardamom powder now and adjust sugar if required. Add dry fruits and Saffron now and half of Almonds. The color of the consistency changes from white to light brown to creamy brown hue. Time and again scrape off the milk solids from the sides of the vessel. They add lot of character and texture to the final flavour. This whole process takes 45 minutes, so do not rush through. One done, the dessert will be thick, gooey and creamy. Turn off the flame. Serve hot with Puri. Else, allow to cool completely. Transfer to earthen pots, Kulhad. Refrigerate for 2-5 hours. Garnish with toasted Almonds (slivered) and Silver leaf.

Saffron Flavoured Milk (Masala Doodh)

As we slowly move into colder days and darker twilight's, I walked down the memory lane to recall some of my cherished memories of chilly winters spent with family.

One such event which I recall is Kojagiri Purnima. Growing up, we used to enjoy a fun potluck evening at our friends place on this day. Every year this day comes during late October and is observed in a symbolic fashion with friends and family. Everybody gathered for an entire night by staying awake and singing hymns in praise of goddess Lakshmi, the Hindu goddess of wealth. This was many many years ago.

As generations have progressed, so have the cultural ethos & practices. Large cohesive families have converted to smaller nuclear units. Practices adapt, evolve, change and bear a relative meaning based on lifestyle, profession, personal interest and priorities. Now its limited to the food alone and a small ceremony to praise the goddess and if possible a small effort to get your loved ones together. The delicacy served that night on this occasion was mostly Masala Doodh and some light snacks like Bhadang - a dry Bhel version. Masala is a dry concoction of spices & choicest herbs; Doodh is Milk in Hindi. This along with a splash of Saffron and the milky flavour took on a whole new meaning. As a nonchalant kid the rituals and religious practices did not make much sense to me but the food certainly did. :)

I love this recipe because it doctors Milk, the simple snow white docile pantry item in a very tasteful manner. Saffron, the spice which was weighed in gold in olden days, is still quite expensive one in the world by weight. Addition of Saffron adds extra warmth and zing to the milk. Interestingly, Saffron strands are extracted from the stigma attached to the Crocus flower and thrives and flourishes in the Mediterranean region. This also goes to explain its wide usage in various Persian, Moroccan and Spanish dishes. Sip it warm and you are on an odyssey to heaven!

Preparation time: 5 minutes

Cooking time: 10 minutes

Ingredients:

Whole Milk - 2 cups

Masala -

Saffron - 1/3 teaspoon strands

Almond powder - 2 teaspoon

Pistachio powder - 2 teaspoon

Cardamom powder - 1/4 teaspoon

Sugar

For garnish - Rough chopped Pistachio pieces - 2 teaspoon

Method:

Soak the saffron strands in Milk and leave aside to steep for 1/2 hour. The milk catches the light orange hue of Saffron. Crush it gently after 1/2 hour along with the milk. Pound Almond, Pistachio and Cardamom to a powdery consistency without any water. Bring the milk to a gentle boil. Add the powder, sugar and stir well for 3-5 minutes. Garnish with rough chopped Pista pieces. Turn off the flame. Let the beverage rest for few minutes. Serve warm with snacks.

Note - Boiling the milk is an essential step which enables sweet flavour to the milk. Do not skip this step.

Karanji/ Nevri (Baked): A Popular Festival Sweet

Nevri or Karanji is a popular festival sweet made during Ganesh Chaturthi festival. This is a must-have sweet snack while offering prasad to Ganpathi Bappa. This recipe belongs to my Foster Aunt also called as Maushi. She makes the best Nevri and knows many a varieties of it like Jaggery based, Copra based and this one which is Semolina based. Maushi is a dextrous woman who can multi-skill and make 10-12 dishes on Chaturthi day all by herself within 2-3 hours.

She taught me the essential skills required to make the yummiest Modak and Karanji. In her opinion, the Saaran is the essence of a good Nevri. This Nevri is a small way remembering her kindness and generous spirit which has fed many a friends and family members of mine. I got my culinary lessons from her during my teenage days and would always thank her for the lovely meals she dished out for me. I made the baked version of it and we loved it a lot. The stuffing added in the Nevri is known as Saaran. I also used a dough cutter cum carver which I got from India. You can also find this at any Indian grocery & essentials store. The Nevri's were crisp with a nutty and sweet stuffing.

Happy Ganesh Chaturthi To One & All!! Ganpati Bappa Moriya....Pudchya Varshi Laukar Yaa...

Preparation time: 20 minutes

Cooking time: 40 minutes

Yield: 10-12 Nevri's

Ingredients:

Nevri outer shell -

All Purpose Flour - 3 cups

Milk - 1/2 cup

Baking Powder - 1/3 teaspoon

Salt

Sugar - 1 teaspoon

Ghee (melted) - 1 tablespoon

Nevri Stuffing or Saaran -

Semolina (thin variety) - 1 cup

Poppy seeds or Khus-Khus - 1 tablespoon

Coconut powder or Copra - 5 tablespoon

Raisins - 1/4 cup

Cashew Nut - 1/2 cup

Almonds (slivered) - 1/2 cup

Sugar - 1/2 cup

Cardamom powder - 1/2 teaspoon

Split Dalia/ Putaani/ Futaani/ Split Chana - 1/2 cup

Baking Essentials & Contraptions - Parchment Paper, Dough Cutter and Baking Tray

Method:

Saaran: Toast the Semolina on low flame till its fragrant and little brown. Transfer to a tray and allow to cool. Toast the Cashew Nuts and Almonds separately, transfer to a tray and allow to cool. Toast Putaani, Khus-Khus and Coconut Powder together and allow to cool. Grind the Coconut powder and Putaani together. Add all the rest of the ingredients, except Cashew and Almonds and grind to a coarse powder without any water. Set aside. Pre-heat oven to 375 degrees.

Nevri: Knead a soft and pliable dough of Maida, Milk, Sugar, Salt and little baking powder. Cover with a wet muslin cloth and leave aside for 1/2 hour. Once 1/2 hour passes, pinch a lemon sized ball and roll out a medium sized Puri. Place a spoon full of the Saaran on one half of the Puri. Slather some water on the other half, meet the ends to form a semi-circle as shown in the picture. Run the edge with a Dough Carver. Add suitable design with a fork.

Baking: Line the tray with Parchment Paper. Arrange the Nevri's side by side. Bake on one side for 15 minutes on 375 degrees, turn over after 15 minutes, bake for 20-25 minutes more till they are light brown and crispy. Transfer to a cooling rack and consume after 2 hours.

Note -

All ingredients should be at room temperature. The Ghee should be in molten state. Do not over-stuff the stuffing in the Nevri. Store in air-tight container and consume within a week. Use dry fruits of your choice.