Shortbread cookies require very few ingredients--just flour, butter, and sugar. No eggs, no baking soda, etc. The dough ends up being more firm than that of other cookies, and the cookies end up crispier than most other types of cookies--which makes them ideal for dipping into chocolate. I also decided to use ghee instead of regular butter in these cookies because it has a slightly nutty flavor that I thought would pair well with the chai spices.
We are in the dead of winter where I live, though thankfully I don't live in poor Boston! Nonetheless, temperatures are expected to dip into the single digits in the next few days and the skies have been gloomy and gray. If for no other reason than to give me something to be excited about in the middle of dreary winter, I enjoy "celebrating" Valentine's Day. Truthfully, I never do much planning for it; since the very beginning, Hubs has been the one to surprise me with plans that always involve relaxation and a fun activity, like chocolate-making or spending time at a botanical garden. My usual way of reciprocating is by making Hubs his favorite food: cookies. Yes, Hubs' favorite food is actually cookies. His go-to cookie is a chocolate chip cookie with pecans or walnuts, but he is not discriminating and will eat any cookie that comes his way. This year I wanted to change it up and thought about making shortbread cookies instead of some chocolate chip variation.
Shortbread cookies require very few ingredients--just flour, butter, and sugar. No eggs, no baking soda, etc. The dough ends up being more firm than that of other cookies, and the cookies end up crispier than most other types of cookies--which makes them ideal for dipping into chocolate. I also decided to use ghee instead of regular butter in these cookies because it has a slightly nutty flavor that I thought would pair well with the chai spices.
2 Comments
One of my husband's favorite Indian snacks is bhelpuri: a type of chaat, or savory snack, consisting of some combination of puffed rice, thin fried chickpea flour noodles, potatoes, onions, and chutneys. Bhelpuri is thought to have originated in either the Indian states of Gujarat or Maharastra--which makes it a big winner in this Gujarati-Maharastrian household! When I think of bhelpuri, I imagine it being served out of a newspaper cone from a food stall in India. I've known about my husband's love of bhelpuri since before we were even dating; when we went to the local garba during Navratri, he would eagerly look forward to eating bhel after many, many rounds of raas. I quickly learned that bhelpuri is one of my husband's favorite foods to eat in my mother-in-law's kitchen. I knew I had to learn how to make this at home!
My mother-in-law already makes her bhelpuri very healthy by adding kala chana (black chickpeas) and sprouted mung beans. As my husband and I are still detoxing from the holidays, I took it a step further by removing the potatoes and papdi (fried pieces of dough), and adding fresh tomatoes. I also used unsalted rice cakes instead of loose puffed rice for two reasons: (1) they are easily available at my local grocery store, (2) I don't have a huge bag of loose puffed rice sitting in my cupboard afterward, and (3) they look so cute! Can you imagine serving a whole tray of these to guests?! Pickled onions are one of my favorite "condiments" to accompany Indian food. They are crispy, tangy, and slightly sweet, and pair well with almost any Indian dish. Actually, they also taste amazing with non-Indian foods: I often eat them with Mexican food, barbecued meat, or even stir-fry. One of my Mom's best friend's is an excellent cook, and the first time I tried quick pickled red onions was at a dinner party at her home. I was reminded of how much I loved them when she brought them to my Mom's birthday dinner party last spring, and having them again inspired me to try my hand at making them. They are very easy to make: you only need 4 ingredients and 1 hour of time.
As of today, it is officially winter! For me, winter equals wearing warm fuzzy socks, snuggling under a blanket, and a cup of peppermint tea. Basically anything that keeps me warm and cozy. Food-wise, for me, the ultimate warm and cozy winter food is tomato soup with grilled cheese. And, perfect for Christmas, this is a red, green, and white meal! When I visit India, one of my favorite things to eat at a restaurant is tomato soup. I have loved it since I was a little girl: the freshness of the tomatoes (the ones we get here in the US just don't compare), the dollop of full-fat cream, and the big handmade croutons floating at the surface of the bowl. If you've ever had this, you know what I'm talking about, and you know why tomato soup in India is the best!
I obviously cannot replicate soup from India here in the US (again, the tomatoes over there...); but I do my best by making it at home from scratch. I also include a roasted red bell pepper to my soup because it adds a sweetness which is a nice balance to the acidity of the tomatoes. We are just a few days from the official start of the holiday season, which means everyone is preparing for many family dinners, holiday parties, and get-togethers with friends. First up is Thanksgiving! This year, I have several out-of-town family members coming to stay with me and I am in charge of the menu on Thanksgiving. After much thought (and many drafts), I came up with a menu that I hope will please everyone. The one dish I'm making that I know everyone will definitely love is my favorite go-to party snack: Samosa Pinwheels! A samosa is a savory snack food consisting of a flaky pasty filled with either vegetables or meat. In India, most samosas you will find are filled with a combination of spiced potatoes and peas. I have always loved samosas, but when I was younger I would often eat the pastry shell (because it was fried and delicious) and leave half of the filling on my plate. That is why I love this modern take on the samosa--you get both pasty and filling with every single bite! This is one of my mom's recipes and is one of my favorite foods she makes. She would often make them for parties because they were so popular and easy to eat in just two bites. I have fond memories of coming home from school on a day my mom was home from work early, and to my delight she had made samosa pinwheels for us. Really, what is not to like: puff pasty, potatoes, and sesame seeds ... um, yes!
|
Categories
All
Archives
July 2015
AuthorExploring Indian cuisine and trying to learn the recipes of my family. I hope to help and inspire others along the way. |