Suddenly got the urge to bake something, but time was too short to arrange for a cake. Then saw this adorable image of walnut cookie in the facebook wall and immediately rushed to the kitchen. Loved the texture and the nuts. The original recipe can be found here.
Ingredients
All purpose flour - 1 cup
Sugar - 1/4 cup Powdered
Honey - 1/4 cup
Olive Oil - 1/4 cup
Vanilla Essence - 1 tsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - a pinch
Walnuts - 1/2 cup chopped
Preheat oven to 180 Degree C. Grease the baking tray and set aside. Take flour, powdered sugar, baking powder, baking soda and salt in a bowl. Mix well. Take oil, honey and vanilla in a bowl and mix well.
Pour this wet ingredients into the dry ingredients. Mix well so it forms into a smooth dough. Now add in chopped walnuts and mix well.
Form small balls from it and shape them into rounds. Press them slightly and arrange them on the baking tray.
Bake in preheated oven for 12-15 mins. Remove to a cooling rack and let them cool completely. It would be lightly chewy. Serve with your morning cuppa.
The original recipe was 'Lau patay posto bhate' i.e. poppy seed paste is wrapped in bottlegourd leaf and then steamed in boiling rice. Don't remember from where did I collected the recipe, most probably it is from a facebook forum. However, I have modified the recipe a bit and added my touch to make it a bharta. It is yummy to the core, if you are a bharta lover like me. I can have bharta anytime with a plate of rice and donot need any fancy stuff afterwards.
Ingredients
Lau pata or tender Bottle gourd leaf - 7-8
Posto or poppy seed - 4 tbsp
Green chilli - as per tolerance level, I have used 4
Desiccated coconut - 1 tbsp
Onion - 1, chopped
Garlic paste - 1 tsp
Salt, Sugar,
Mustard oil - a must
Wash and clean the bottle gourd leaves. Make a fine paste of poppy seed along with green chilli and a pinch of salt. Add a spoonful of mustard oil along with desiccated coconut and mix well.
Take a dollop and place it onto clean bottle gourd leaf. Wrap it and secure with a tooth pick. Do it for all leaves.
Place the leaves in a steamer / double boiler and steam it or microwave it for 3 minutes.
Let it cool down a bit. Then remove the toothpick and grind the whole thing in a mixer grinder. Make sure it doesnot become a fine paste, should remain a bit granulated.
In a pan, heat 1 tbsp of mustard oil. When it is hot, add the chopped onion and fry till golden brown.
Next add the garlic paste and fry a bit. Next add the ground mixture and start frying.
cook till the water evaporates and oil starts coming out of the sides. Adjust the salt and sprinkle a pinch of sugar. You may omit the sugar if you want.
Last week we were so busy to catch up with various other aspects of domestic life that the main activity of the weekend was ignored completely. I am talking about our weekly shopping spree. Being a working woman with a considerable commuting time, I cannot focus on household chores mid week, hence weekend is the time, when I need to take care of all the buys, from alpin to elephant, you know what I mean. To come back to the topic, since the shopping was the least priority item last week, one important aspects of the weekend was missing, and that was chicken. I think I have mentioned this in my previous post too, that my son is mad about chicken. He can have chicken anytime of the day, in any form. And that major ingredient was missing from his plate for a full week, so imagine the kind of nagging I have gone through the whole week specially from him for not having chicken for such a long period and blah blah.. So this is the chicken dish I made specially for him, this week. The name suggests it is a korma cooked in Bangladeshi style, I really donot know how authentic it is since I never been to Bangladesh yet. I picked up the recipe from this link. It was really yummy and we enjoyed every bit of it.
Ingredients:
Chicken - 1 kg, cut into regular pieces
Chopped onion - 1 cup
Garlic paste - 2 tbsp
Ginger paste - 2 teaspoons
Green chilli paste - as per tolerance level
Kashmiri chilli powder - 1 tsp
Coriander powder - ½ teaspoon
Cinnamon stick - 1
Cardamon - 5 to 6
Milk - 2 tablespoons
Plain yogurt - 75 gms
Bay leaf - 1
Kewra water- 1 tablespoon
Sugar - as per taste
Salt - as needed
White Oil and ghee - ¼ cup
Raisins - few
Clean and rinse the chicken pieces. Marinate the chicken with the ginger, garlic, coriander powder and salt.
Heat oil and ghee in a pan. Add bayleaf, cardamom and cinnamon and fry for 30 seconds.
Next goes the onbions. Fry them for 2-3 minutes with a pinch of salt and sugar. I always add sugar during frying of onions, since it gives a nice color.
Add in the chicken pieces and stir for about 5-6 minutes over medium heat.
Once the water starts to dry up, add the curd mixed with water.
Cover the pan and keep over low heat. After about 10-12 minutes, remove the cover and add in the milk and kewra water. Stir some more and cover. You may add the kashmiri chilli powder dissolved is a tbsp of water at this stage. It will give a nice rich color.
Once the gravy thickens, and the chicken is cooked, mix in the sugar and raisins. Turn off the heat and keep the pan covered for another 5 minutes to let flavor blend in. Serve hot.
Ingredients
