Cumin Shortbread Biscuits

Shortbread is a type of biscuit  traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use of plain white (wheat) flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and icing sugar (powdered sugar) and many further add a portion of salt.Shortbread is baked at a low temperature to avoid browning. When cooked, it is nearly white, or a light golden brown. It may be sprinkled with more sugar while cooling. It may even be crumbly before cooled, but will become firmer after cooling.

These crisp shortbread biscuits are extremely easy to make and have very few ingredients. They are not low in calories, but they make a delicious treat at special times of the year. Shortbread biscuits can be made in a variety of shapes. Whatever the shape you decide to use - the taste remains the same.....meltingly light and buttery. These make ideal gifts, and as they are made with butter, they last for quite a while. Pack them up in an attractive box, tin or bag and gift someone.

This recipe has been adopted from a old newspaper clipping which I used to collect as a teenager but never had the time to make it. During those time it was a fascination to collect the clippings and write in my Diary which I used to cook in free time. But the collection becomes so huge that it becomes impossible to mark which one to cook and which one to skip. Career , Marriage, Motherhood had taken a lot of of time  and these treasured recipes have never made it to my To Do List......But an accidental encounter which introduced me to the world of Blogging opened this Pandora Box of Recipes. I am glad that I came to know this initiatives of Srivalli of http://cooking4allseasons.blogspot.in/2013/10/cooking-from-cookbook-challenge-for.html where we have to cook from cookbook, television shows and newspaper clippings, family recipes and share with the world.

Ingredients:

•  2 cup all purpose flour
•  1 cup butter
•  2 tsp cumin seeds, heaped
• 1/2 cup granulated sugar
• 1 tsp salt

 

Let's Learn how to make Shortbread Biscuits:

• Preheat the oven at 180 C.
• Prepare a square baking tin by lining it with a parchment paper.
• Keep the butter in the freezer for at least half an hour.
• Meanwhile whisk together the flour and salt.

• In a separate bowl add the sugar and cumin seeds.  Rub the sugar and cumin seeds together for couple of minutes. This will give a cumin flavoured scent to your biscuits.
• Mix the flour and sugar cumin mixture together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry. Use the tips of your fingers and ensure that all the butter has been rubbed in -- it should resemble sand like texture.
•  Then start to knead the paste, pushing it together to form a smooth dough - the heat of your hands whilst kneading helps it form.
•  Roll out the shortbread dough and using a biscuit or cookie cutter or with the use of  scale,  mark it like rectangles  about 1/4" in thickness and mark them.. Place them on a well greased baking tray or cookie sheet.
•  Now cover the tin with a cling film and place in the freezer for at least 30 minutes.Bake it directly from the freezer for 25 to 30 minutes. or until they are pale and golden - but NOT brown.
•  They will still feel very soft when out of the oven. Cut them out into equal size rectangles as soon as it it out of the oven with a very sharp knife
• Allow to cool completely before storing in an airtight tin or container.

NB: These will last for about 10 to 14 days in a cool, dry and dark pantry. They can also be frozen with great results!

 

Linking this recipes to Srivalli of http://cooking4allseasons.blogspot.in/2013/10/cooking-from-cookbook-challenge-for.html

Paan Ki Ladoo- Betel Leaves & Coconut Fudge

Betel leaves has got many medicinal properties and is used for last 2000 years in south east Asian countries. They helps in curing respiratory disorders like bad breath and cough, they also help during headaches and constipation and also have diuretic properties. Betal leaves are known for their aromatic stimulant properties also.Paan or betel leaves are usually served at the end of an Indian meal and ceremonies such as weddings, receptions etc. Paan can be bought in nearly every street corner in India. They are believed to help in digestion of curried foods and also act as mouth fresheners.While Paan has  symbolic value at ceremonies and cultural events , on a day to day basis it is used as a palate cleanser and mouth freshener  after a meal and offered to guests and visitors as a sign of hospitality.

Paan or Betel is such a common and much adored after dinner mouth freshener and digestive in India.. Paan have its unique place in our culture. One can see small paan stalls selling  basic paan ,Kolkatta paan, Banarasi Paan etc…There are all sorts of special paan available these days, gold, silver, chocolate and some wedding pans that can make a hole in your pocket. 

There are different varieties of paan which is popular across India and some of them are :Maghai paan, Saada Paan, Meetha Paan, Banarasi paan, Silver Paan, Gold Paan, Rasmalai Paan, Chocolate paan, Bangla Paan, Tanbaku Paan, Misti Paan, Jagannath Paan, Kalkatti Paan.

 

 One of the most joyful and beautiful festivals to be celebrated in  India is Diwali, the festival of lights.  The very word Diwali conjures up the image of winking lights and flickering diyas. Not to forget the gorgeous array of sparkling colors emitted by the firecrackers that seems to awaken the night sky. This is a time when we share happiness, joy with our friends and relatives. In India , any festival is associated with celebration and food which goes hand in hand. Food is an integral part of celebration of Diwali which symbolizes victory of good over evil. During this coming Diwali, we the Bloggers at Foodie Monday Bloghop decided to bring forward traditional Diwali sweets made in homes across India. 

Coconut Ladoos  are one of the sweets that can very easily be made for any festival. These can be made using fresh coconut or desiccated coconut.I have given This simple coconut ladoo which can be made instantly with two ingredients only i,e, condensed milk and desiccated coconut has been given a wonderful twist with the addition of Paan in it. This can be made instantly and can be relished any time of the year.

Ingredients;

• 400gms Condensed Milk
• 250gms of dessicated coconut plus 1 cup for roliing
• a pinch of green cardamom powder
• paan Leaves- 4to 5nos
• a pinch of green food color
• 2tbsp of gulkand*( Follow below for instructions)
• 1tsp ghee for greasing
•  2tbsp of mixed dry fruits such as cashew, walnut, pistachios, almonds finely chopped

Note:

 *In a Pan, add the 1 cup of rose petals, ½ cup sugar and 2 tbsp of water and stir continuously till sugar dissolves and the rose petals are cooks perfectly. Add 1 tsp of lemon juice to prevent the sugar from crystallizing. Let it cool and keep it aside. Your Gulkand is ready to be used. You can also use the store bought Gulkand in place of this also.

  Let's Learn how to make Paan ki Ladoo:

• In a pan, add the Gulkand and the dryfruits and cook on slow flame till it binds together. Switch off the gas and keep it aside to cool.
• Roll the paan leaves together and finely chop them.
• Pour the condensed milk in heavy bottom pan. Add desiccated coconut to it and mix. Cook the condensed milk and coconut mixture in the heavy bottom pan, on medium low flame. Stir the mixture continuously to avoid burning. Add the chopped paan leaves and a pinch of green food color and cardamom powder to it.  
• Within 2 to 3 minutes, the mixture will start leaving the sides and come together as dough.Switch off the gas and let rest for 3-4 minutes.

• Grease your palms with ghee. Pinch a small portion of the mixture and make a depression with your thumb on  it and place a bit of Gulkand and dryfruits mixture inside and roll  between your hands into balls like ladoos.
• Roll them in desiccated  coconut and keep aside.
• Serve this easy and quick Paan ki Ladoo on the occasion of #Diwali2015 with pride.

  

Apricot Yogurt parfait

Parfaits are layers of yogurt or cream or ice cream, granola, fruits and dry fruits drizzled with or without a sweetener. Parfait is a single serve breakfast or dessert that consists of layers of cream or yoghurt, fruit and occasionally other variations such as nuts or muesli.A French parfait is typically frozen custard, but in America the dessert is most known for the tall glass that it comes in while the ingredients can vary widely. Ice cream is common favourite in a parfait, but you can also use sorbet, sherbet, yogurt, and myriad other ingredients for a sophisticated dessert.

It takes almost no effort in layering yogurts with seasonal fruits, creating a treat that looks as appealing as it tastes. It’s a real pleaser, as welcome for breakfast as well as desserts, and a good way to get kids to eat more fruit.Sweet, golden-orange apricots with full of fragrance and are rich source of dietary fiber, antioxidants, vitamins, and minerals. Dried apricots have an intense sweet-sour flavour and are high in fibre. They make an excellent substitute for fresh apricots out of season.

 INGREDIENTS

•   800gms plain yoghurt
•  1 cup powdered sugar
•  a pinch of nutmeg powder
•  250gms Sundried Apricot
•  1 cup warm milk
• 10 to 12 dry roasted Cashew nuts
•  Toasted walnuts for serving

Lets Learn how to do parfait:

• Transfer the yoghurt to a fine cloth and hung for minimum 3 to 4 hours till all the water from it flows away preferably overnight in the refrigerator.
•  Soak the apricots in warm milk and keep aside.
•  Toast the cashew nuts and grind along with the sugar to a fine powder form.
• Puree the apricots and pass through a sieve to have a smooth puree.
• Now take the hung curd and the powdered sugar and cashew nuts mix in a blender along with the nutmeg powder and blend till it smooth and creamy.
• Pour this mixture into small glass up to half of the glass.
• Pour in the Apricot puree . Refrigerate, uncovered, till the time of service.
•   Serve  topped with chopped apricots and toasted walnuts.

Apple Malpua with Apricot Rabri ( Sweet Apple Fritters served with Apricot Condensed Milk)

Navratri is celebrated to glorify the spirit in us. The spirit in us alone can destroy all negative qualities (inertia, pride, obsession, cravings, aversions, etc). By turning inward during Navratri, and getting in touch with the spirit within, we can overcome these negative tendencies and invoke the position qualities that are within us, thus feeling elevated and renewed.

Navaratri is a festival dedicated to the worship of the Hindu deity Durga. The word Navaratri means 'nine nights'. In Sanskrit, nava means nine and ratri means nights. The nine nights of Navratri celebrate and honor the nine different aspects of Mother Divine known as Nava Durga. During these nine nights and ten days, nine forms of Devi are worshiped. The tenth day is commonly referred to as Vijayadashami or "Dussehra" . Navaratri is celebrated four times a year. They are Vasanta Navaratri, Ashadha Navaratri, the Sharad Navaratri, the Paush/Magha Navaratri and the Magha Navaratri. Of these, the Sharad Navaratri of the month of Puratashi and the Vasanta Navaratri of the Vasanta kala are the most important.  Navaratri represents a celebration of the Goddess Amba, (the Power). The Navaratri commences on the first day (pratipada) of the bright fortnight of the lunar month of Ashwin.

There are many incarnations of Durga: Kali, Bhagvati, Bhavani, Ambika, Lalita, Gauri, Kandalini, Java, Rajeswari, et al. Durga incarnated as the united power of all divine beings, who offered her the required physical attributes and weapons to kill the demon "Mahishasur". Her nine appellations are Skandamata, Kusumanda, Shailaputri, Kaalratri, Brahmacharini, Maha Gauri, Katyayani, Chandraghanta and Siddhidatri.

During Navaratri, we invoke the energy aspect of God in the form of the universal mother, commonly referred to as Durga which literally means the remover of miseries of life. She is also referred to as "Devi"  or "Shakti" . It is this energy, which helps God to proceed with the work of creation, preservation and destruction. In other words, you can say that God is motionless, absolutely changeless, and the Divine Mother Durga, does everything. Truly speaking, our worship of Shakti re-confirms the scientific theory that energy is imperishable. It cannot be created or destroyed. It is always there.

Navaratri is divided into sets of three days to adore different aspects of the supreme goddess. On the first three days, the Mother is invoked as powerful force called Durga in order to destroy all our impurities, vices and defects. The next three days, the Mother is adored as a giver of spiritual wealth,Lakshmi who is considered to have the power of bestowing on her devotees the inexhaustible wealth. The final set of three days is spent in worshipping the mother as the goddess of wisdom Saraswati. In order have all-round success in life, we need the blessings of all three aspects of the divine mother; hence, the worship for nine nights.

Day 1 is known asPratipada where a ritual called Ghatasthapana is performed to invoke the energy of the goddess. The first among the Navadurgas is Shailaputri. Shaila means stone, and putri means daughter. Praying to this aspect of Mother Divine brings strength (like a stone). It brings commitment. When the mind is wavering, chanting the name of this Devi Shailaputri helps the mind to be centered and committed. It gives us strength, courage, and composure.

Day 2 known as Dwitiya is when the goddess is worshiped as Brahmacharini, the unmarried form of Goddess Parvati. As she undertook great penance to get Lord Shiva to marry her, she's associated with pious strictness. The color to be worn on this day is yellow. When we pray to this form of Mother Divine, we invoke the quality Brahmacharya. And our consciousness starts moving in the infinity, in our true nature. When we recognize our true nature, we become vast and powerful with a lot of vigor, valor and strength.

Day 3 known as Tritiya is when the goddess is worshiped as Chandraghanta, the married form the Goddess Parvati. Her name is derived from the half-moon on her forehead, which looks like a bell. She's depicted riding on a tigress, and is associated with  bravery and courage to fight evil.  The color to be worn on this day is green.The moon is connected with the mind, and the Ghanta (or the bell) is an instrument connected with alertness. The ringing of the bell brings the mind to the present moment. Just as the moon waxes and wanes, the mind also wavers. Chanting the name of this Devi brings the mind in our control with increased alertness. Chandraghanta represents this aspect of beauty in the mind. A beautiful mind is an adornment.

Day 4 known as Chaturthi is when the goddess is worshiped as Kushmanda, who lived inside the sun and is believed to have created the universe, giving light and energy to it. She represents the form of Durga that is the source of all. The color to be worn on this day is gray. Kushmanda means pumpkin. A pumpkin has many seeds and each seed contains the potential for many more pumpkins. This is representative of the creative power and its eternal nature. The whole creation is like a pumpkin. As Kushmanda, the Devi contains the entire creation within her. She is the Devi who can give you the highest prana (creative energy).

Day 5 known asPanchami  is when the goddess is worshiped as Skandamata, the mother of Kartikeya (also known as Skanda), son of Lord Shiva and brother of Lord Ganesha. She is depicted as riding a lion with the baby Skanda on her lap. This signifies courage and compassion. The lion signifies courage, while Mother Divine is the embodiment of compassion.Skanda is the skillful one. Often when one is very skillful, they tend to be arrogant. Most of very talented people have arrogance. But here the skill is combined with a humility that nurtures innocence.When we pray to this form of Mother Divine, we are bestowed with the qualities of skill along with innocence, and courage along with compassion.The color to be worn on this day is white. The color to be worn on this day is orange.

Day 6 known as Shasthi  is when the goddess is worshiped as Katyayani, who Goddess Parvarti morphed into in order to fight and destroy the buffalo demon Mahishasura. She represents a warrior form of the goddess. Kathyayini represents the nurturing aspect of the Divine Mother. She embodies the values of sharing and caring. Young girls pray to Devi Kathyayini for a good husband. Marriage comes with a sense of security, commitment, togetherness, team spirit and belonging. She signifies the finer qualities of being in a relationship.The ultimate relationship is the union with oneself (soul).

Day 7 known as Saptami is when the goddess is worshiped as Kalaratri, the dark night. She appeared to destroy some particularly evil demons in the battle against Mahishasura. She's the goddess's fiercest form and represents protection from all troubles. Kaala is time. Time consumes everything in creation, and time is a witness to everything as well. Ratri means deep rest, absolute rest at the level of the body, mind and soul. Kaalaratri represents the deepest rest so that you can attain dynamism.The color to be worn on this day is pink.

Day 8 known as Ashtami is when the goddess is worshiped as Mahagauri, the younger version of Shailputri who had a very fair and perfect complexion. She represents beauty and grace, and the cleansing of sins. Gaura varna means white color. White represents purity. Purity comes out of innocence. Maha Gauri is the combination of brilliance and innocence. Gaur also means knowledge. When we pray to Maha Gauri, she gives you the wisdom that is the elixir of life. The color to be worn on this day is sky blue. 

Day 9 known as Navami is when the goddess is worshiped as Siddhidatri, who embodies all eight siddhis (supernatural powers). She is believed to have granted them to Lord Shiva when he worshiped her, and she also bestows them upon her devotees. Siddhidhatri is the one who gives all the siddhis. Siddhi means perfection. When you want something, and if before the want arises it is available to you, that is called Siddhi (when you receive before you even feel the need, and when you receive more than what you need). A sadhak or seeker will get many siddhis on the path. However, if you misuse or run behind them, they will be lost.Only when you are centered, you receive the true knowledge; one who knows never loses equanimity. The tradition of the Master is very important here. The sadhak should follow the footsteps of the parampara and move on the prescribed path of knowledge. Siddhidhatri fulfills all desires and bestows powers naturally. Perfection and enlightenment are the gifts of Siddhidhatri which are attained in the presence of the Master.The color to be worn on this day is purple.

The food that we eat can easily be classified into three types – Sattvic, Rajasic and Tamasic. Intake of Sattvic food helps improve mental health and energy, thereby improving the state of your consciousness. It helps restore harmony and the balance of the body and mind. Having a Sattvic diet on a regular basis can help in the formation and rebuilding of high-quality body tissues.

A Sattvic diet simply means light and healthy food. It does not go to any extremes of taste – neither too sweet, nor too salty or spicy – just moderate. Plainly put, Sattvic food is that which purifies the body and calms the mind. A Sattvic diet consists of pure food (not processed), light in potency, and rich in Prana (life force) – that which energizes the body and mind. Cooked food consumed within 3-4 hours of preparation can be considered Sattvic.

A traditional Navratri diet is one that pacifies our digestive fire. It can be any combination of the below ingredients:

• Buckwheat (Kuttu) Roti, Fasting Rice (Shamak Rice), Dosa from Fasting Rice, Dishes made from Sago (Sabudana), Water Chestnut (Singhara) Flour, Rajgira, Yam (Suran), Colocacia (Arbi), Boiled Sweet Potatoes (Shakarkand), etc.

• Clarified Butter (Ghee), milk and buttermilk. All these have a cooling effect on our body.

• Yogurt combined with bottle gourd (lauki) and pumpkin (kaddu).

• Lots of fluid – tender coconut water, juices, vegetable soups, etc. Besides providing energy, they prevent dehydration and flush out the toxins released during fasting.

• Fruit salad made with papaya, pear and apple

When following a traditional Navratri diet, it is also recommended to Use rock salt instead of common salt for cooking, Use healthy cooking methods like roasting, boiling, steaming and grilling, Be strictly vegetarian, Avoid grains for the first few days, Avoid any fried and heavy food all together ,Avoid onion and garlic and Avoid over-eating.

For this weeks foodie Monday Blog Hop theme, all the participating Bloggers have decided to go for Navaratri Recipes. India is a culturally diverse country and what better way to represent its culinary journey than through the food it caters to. Many of my Blogging friend of Foodie Monday Blog hop belongs to different regions and have their beliefs and own tradition of observing the Navaratri. So going with the flow of Navaratri I have made a Malpua and Rabri which is a sweet dish very popular to the region I belong. but I decided to give this recipe a twist and make it suitable for people to have it even during Navaratri fastings also.

.

Apple Malpua with Apricot Rabdi

Ingredients for Apple Malpua

• Red apple-1
• ½ cup Water Chestnut Flour( Singare ki atta)
• 1 tsp Cornflour
• 1tsp yogurt
• 1/2tsp fruitsalt
• 1tsp cinnamon powder
• ½ cup water
• Yellow food colour(Optional)
• Ghee for frying

Ingredients for Sugar Syrup

• 3/4cup sugar
• 1/3cup water
• 1/2tsp lemon juice
• a pinch of saffron
• a pinch of green cardamom powder

Let's learn how to make it:

• Take a mixing bowl and add water chestnut flour, corn flour, yogurt and add some water and mix to form a lump free batter. Keep aside.Add the fruit salt just before frying.

• Now mix sugar and water in a pan and stir over medium heat till sugar dissolves and the syrup has reduced to half of its quantity . add the cardamom powder and saffron in it. Take a drop of sugar syrup between two of your fingers and start pulling your fingers in opposite direction, if you find the syrup to be of a thread like consistency, then your sugar syrup is done.

• Add the lemon juice and turn off the heat. the lemon juice is added to stop the crystallization process.

• Now take one apple and peel the skin and scoop out the seeds and cut them into roundels.

• In a separate plate, add some water chestnut flour and cinnamon powder. Coat the apple pieces in it and keep it aside.

• Heat ghee in a pan and when it hot enough for frying, coat apple pieces in the batter and deep fry in hot oil till it turns brown on all sides.

• Drain the apple pieces in a paper towel and soak in the sugar syrup on both sides for 2 – 3 minutes. Transfer to a plate. Decorate with chopped pistachios and almonds and serve hot.

Ingredients for Apricot Rabri:

• 1 litre full fat milk
• a pinch of green cardamom powder
• 250 gms Apricot puree
• 1 cup powdered sugar

Lets learn how to do it:

• Soak the apricot in warm milk for 2 to 3 hrs. Grind it to a fine paste with a little milk at a time and if needed u can add some sugar just to balance the sweetness of the paste.

• Heat the milk on a heavy bottomed pan and bring it to a boil. Now simmer the gas and let it boil. Add the green cardamom powder and boil till it reduces 1/3 of its original quantity. Make sure to stir it at regular intervals to avoid sticking at the bottom. Scrap the sides of the pan and mix it with the milk to make it thicker. Once the milk reduces to half of its quantity, add sugar and keep stirring till it reduces to a very thick consistency.

• let it cool completely. Once cool add the apricot puree  and put it in the refrigerator to chill. Take out before serving.

• Fill the chilled Apricot Rabri on a glass and place a hot Apple Malpua on top. Relish the twist to this beautiful desert.