Saturday, 15 December 2012

Whole Wheat Almond Cookies (Eggless)

Cookies has always been on the top of the list of my baking experiments. Who wouldn't want to have a bite for tea more so over when its freshly baked right in the oven at one's own home. And being a cookie lover, I  would just want to make it tad too healthier for the ease of munching them every day and so here is my next attempt at that. Being the festive time I just made them a bit sweet, making them taste more like NanKhattai but isn't that a good choice to make them from whole wheat flour.

Whole wheat Flour  - 1 cup approx  120 gms
Granulated Sugar     - 1/2 cup for the sweet buds 1/4 cup otherwise
Sliced Almond         - 1/2 cup
Salt                         - a pinch
Cardamom              - 1/2 tsp - omit if you do not prefer 
Curd                       - 1/4 cup
Softened Butter       - 1/4 cup
Dry Ginger              - 3/4 tsp
Coconut Shreds      - 1/4 cup
Baking Powder       - 1/2 tsp - omit for soft cookies 

My way of making
1. Blend together flour, sugar and rest of the ingredients with softened butter and curd until a crumble  textured flour mix is formed.
2. Knead the mix till a soft ball is formed. Keep it refrigerated for some 30 minutes.
3. Pre heat the oven to 180 C or 360 F.
4. Pinch out small balls(flatten them if you would prefer well shaped cookies) and lay them well spaced on a cookie tray and bake them for about 15- 20 minutes depending on your oven conditions. Mine was done in 20 minutes. Keep a watch from 15 minutes.
5. Enjoy some lip smacking cookies along with tea/milk/coffee once cookies are cooled down to room temperature.

1. The recipe calls for 1/2 cup butter. I replaced it with 1/4 cup curd and 1/4 cup butter. If using salted butter ignore the salt in the recipe
2. Wonder why there is salt in the recipe. Its actually acts as an agent that increases the sweetness of the cookies.
3. If you want a spicy version add some cinnamon powder to it. Oh well that could make my next cookie baking :). 
4. Top it with some cashews, almonds or pistachios as per your taste. 

Friday, 7 December 2012

Mullu Murukku

A good one month of ziesta with no apparent reason , its not that I haven't cooked anything or for that matter neither was the camera idle..everything happened then and there except for blogging. So I am back here with my thoughts and after thoughts from the kitchen counter.

This time its Mullu Murukku, now why do I make this when its not  Diwali or Krishna Jayanthi. The fact being that some evening's I crave for crunchy snacks and find all my containers with nothing more than rusks and glucose biscuits and I am not in a position to step out to the nearest petti kada, I end up making them myself. This being AR's favorite snack it was all the more boost to make them. I did try baking them once being the health conscious me, they were a major failure, nevertheless I ended frying them this time.

Rice Flour         - 1 cup approx 300 to 350 gms
Urad dal Flour  - 2 to 4 tbsps  15-20 gms
Butter               - 2 to 3 tsps
Hing Powder    - 1/4  tsp
Sesame seeds    - 3 tsp
Water               - just enough to knead
Salt                   - as per taste
Oil                    - to fry

Murkku Maker with the star plate

My way of Making
1. If you do not have urad dal flour ready, dry roast urad dal in a wok and let it cool. Powder them into fine powder and sieve through. This is must so that your murukku does not start spluttering oil when you fry them.
2. Dry roast the rice flour also not too hot just enough to make it warm.
3. Mix the ingredients thoroughly except for water.
4. Pour enough water to make the dough into a soft one.
5. Press the dough into the murukku maker and push it through the star plate.
6. Try moving in smaller circular movement first not overlapping the previous layer onto a plastic sheet or a butter paper like I preferred.
7. Fry them when the oil is hot. To check, drop a small piece of dough and it should rise up.
8. Crunchy murukku is all yours as a tea time snack.

1. If murukku seems to be breaking when swirling, add more water to the dough and mix. Keep doing this until you get the circle perfect.
2. Once done, do not keep them waiting for long before frying since the water tends to dry up and would be double trouble to mix the dough with water and make them again.
3. I used the store brought Double horse's Idiyappam/appam rice flour.
4. If oil splutters around when frying do check the quality of urad dal flour.
5. You could add chilli powder, garlic powder, more butter as per your taste.
5. Yes it takes patience and lot of time to make them :).