Ghee Cookies

Another favorite of mine. These cookies are solely made with clarified butter.  It just melts in your mouth.  Some even uses ground semolina to give a little bite to the cookie. I did not use any measurement. Just eyeball the ingredients.

Ingredients

All purpose flour, dry pan fry slightly
Salt
Confectioner Sugar
Ghee

Pan fry the flour, add the salt, sugar and enough ghee to get a smooth dough.  Roll and set on a baking tray lined with parchment paper. Bake for about 10 minutes till the bottom is slightly brown. Do not overbake. Leave it to cool on the tray and move it only when it cools down.
Enjoy...

Peanut Cookies

Kitchadi ( Savory Semolina)

Breakfast for dinner is my absolute favorite.  Sometimes we even have pancakes with bacon and scrambled egg.  Tonight I am making Kitchadi...its actually semolina dry fried and then cooked with mixed vege and served with dhal curry.  My mother usually makes this as a easy breakfast and serves it with some sprinkle of sugar.

Ingredients


1 cup  semolina
1 onion, finely chopped
1/4 cup peas (fresh or frozen)
1 cup mixed vegetables, chopped (carrots, potatoes and beans)
2 green chillies, chopped (adjust to taste)
1" piece ginger, grated
A few curry leaves
1/2 tsp urad dal
1/4 tsp mustard seeds
A few roasted cashewnuts to garnish (optional)
Coriander leaves, chopped, for garnish
2 tsp oil
Salt to taste

Method

• Dry roast the rava in a pan until it turns a light brown (about 7-10 mins). Transfer to a bowl when done and set aside to cool.
• Heat oil in the same pan and add the mustard seeds, urad dal and curry leaves. When the dal turns golden brown and the mustard seeds splutter, add the onions, green chillies and ginger. Fry for 4-5 mins until the onions turns golden brown.
• Now add the peas and vegetables. Mix well. Add about 3 cups water and cook closed until the vegetables turn soft.
• Open, add salt and mix well. Then lower fire to sim and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins.
• Remove and serve hot with sambar.

Pumpkin Chiffon Cake

Chiffon cake is my favorite cake of all.  Its super light and airy.  Since I have some pureed pumpkin left, I thought of making a chiffon cake.  My family devoured it almost as soon as it came out of the oven.  It has all the spices as the pumpkin pie.  Since I did not have any pumpkin seeds, I used couple of sliced almonds and it was perfect as it gave it a little crunch at the top.  I dont quite like to use frosting on my chiffons.  Just probably a little dollop of whip cream will do the trick.

Ingredients

120 g pumpkin puree

50 g vegetable oil

50 g milk

¼ tsp salt

6 egg yolks 

120 g super fine flour or cake flour

2 tsp pumpkin spice mix

6 egg whites 

¼ tsp cream of tartar

120 g fine granulated sugar

Method

In a mixing bowl, beat together egg yolks, oil, milk and salt till foamy. Then add in mashed pumpkin and fold in flour with a spatula till just blended.

In a separate mixing bowl, beat egg whites with medium speed till soft peak then add in cream of tartar and sugar in batches (3-4 times). Beat with high speed between each addition and continue to beat till stiff.

Transfer one quarter of egg white into egg yolk batter, mix with spatula till combined. Fold in remaining egg white gradually.

Transfer batter in chiffon pan and bake at 350 degrees for 35-40 minutes.

Invert cake immediately and cool completely before removing from pan.

Pumpkin Cutout Cookie

I made these cuties for my son's school.  Same cookie recipe from the Flour Pot Cookie.