Friday, December 27, 2013

Fruit Cake Cookies

I have been wishing to make fruit cake cookies for a long time now. But never really came across an easy recipe. Searching for an easy recipe in the web took me here. I actually followed this recipe with little changes. Mine is with egg instead of the eggless version. It was really nice and I was excited to bake cookies for the first time. Almost 36 cookies were finished by three of us in less than 2 days. And surprisingly it is not at all difficult to make. So, here you go.


Dried fruits - 1 cup (I used raisins, cashews, almonds, pistachios, coconut and apricots)
Orange juice - 2 tablespoon (You can definitely use rum/wine/vodka)
Lemon juice - 1 tablespoon
Honey - 1 tablespoon
Butter - 1/2 cup, soft (unsalted, omit salt if using salted butter)
Sugar - 1/3 cup
Egg - 1 medium
Powdered cardamom - 1/2 teaspoon
Orange zest - 1/2 teaspoon
Vanilla - 1/2 teaspoon
Salt - a pinch
All purpose flour - 1 & 1/2 cup

Mix together orange juice, lemon juice and honey and soak the fruits overnight in it. 

Cream together butter and sugar with a hand mixer for 3-4 minutes. Add salt, orange zest, cardamom powder and vanilla to it. Mix well.

Add flour to it and fold it well. 

Add the egg to it and mix well. Add the vanilla and mix it once more.

Add the fruits to it along with any residual liquid.

Roll the dough in log or any shape you like in a parchment/wax paper. I realized at the last moment that I am out of wax paper, so I wrapped in cling film and it worked. 

Refrigerate for 3-4 hours.

Okay, most of your work is done and you can relax. After few hours, take it out and cut it any shape you like. These cookies does not increase in size, so apparently you get almost the same size as you cut.

Now the baking part. My first batch actually was browned which is no good. These are delicate so be careful while baking.

Preheat oven to 170C. Bake them for 10 minutes and see if they are done. If not, bake for 2-3 minutes more but keep an eye all along this extra time. It should be done by 15 minutes.

They are ready and they are delight.

Enjoy them with afternoon tea/coffee or whenever you like.

Happy Holidays from my home to yours! You all have a wonderful, happy and prosperous New Year.

Thursday, December 19, 2013

Egg Pilaf/Pulao

Egg pulao is favorite among busy moms to serve something fancy on a weekday night at dinner. It is easy, takes only about 30 minutes and you have something delicious for your taste buds. My mother used to do it on days we used to rebel and refuse to have plain rice and dal. Without further rambling, lets go straight to the recipe.


Rice - 1 and 1/2 cup (I used basmati)
Eggs - 4 (Hard boiled)
Onions - 1+1 medium, chopped fine
Carrots-1/2 cup, diced
Beans - 1/4 cup, diced (You can add any veggies of your choice)
Cardamom - 3-4
Cinnamon- 1" stick
Cloves - 3-4
Raisins - 1/4 cup
Cashews - 1/4 cup
Biriyani Masala - 2 teaspoon
Salt - To taste
Sugar - To taste

First thing first. Start boiling the eggs. Place the eggs in a pot with enough water and salt to it and boil it. I bring the water to boil and keep the eggs in it for 8-10 minutes, turn off the heat and keep the pot covered.

Wash the rice and let it soak for 10 minutes or so. Do not soak it too long, it will break the grains.

Heat oil in a pan. Add the 3C's (clove, cinnamon and cardamom), saute for a minute till the flavour comes.

Add half of the chopped onions to it and cook it for 3-5 minutes till translucent.

Add the raisins, cashews and the chopped vegetables (use any vegetables of your choice, peas and cauliflowers are very much welcome)..

Saute for 3-4 minutes or till the vegetables becomes a bit soft.

Add the rice to it. Now add the biriyani masala to it. This is a store bought masala that you get easily in Indian store. I am usually not a big fan of store bought masala, but use once in a while. If you do not have biriyani masala, no problem. Add cumin, coriander and cinnamon powder, half a teaspoon each, and also 1/4 teaspoon of black pepper. Mix well. Add salt and sugar at this point. Cover it with warm water. My rule of thumb is that the water level must be over one inch of the rice level.

While the rice is cooking, heat oil in a separate pan and fry the remaining half of the onions till golden and crisp. I really like adding the onion fries on top of any kind of pulao/biriyani/rice dish. It adds that extra flavor and taste and makes the dish a bit more special.

Once the onions are ready, fry the eggs till light golden brown in the same oil. Smear the eggs with turmeric and salt before frying, it will give a nice golden color.

When the rice is ready, top it up with fried eggs and onions before serving.

Egg pulao is ready for you. Instantly it will perk you up with a simple yet delicious flavors.


I am submitting this dish for Cooking with Seeds event for the month of December. Rice is the seed of choice for this month. Rafeeda of The Big Sweet Tooth is the host for this month's event. You can find the details here.

Tuesday, December 17, 2013

Christmas Party - Black and White Wednesday 110

This week's Black and White Wednesday episode is the last one for 2013. And its the Christmas edition. Time for celebration, folks!

This image is from last year's Christmas office party. We had a group of about 15 people and were almost family. We were great foodies and would have frequent mini parties like this. Miss you guys and miss the food. A little blurry image (sorry) but it makes me nostalgic.

This is my contribution for this weeks Black and White Wednesday, a culinary event started by Susan of The Well Seasoned Cook and now managed by CInzia of Cindystar, who is also the host for this week. For participation details, click here.

Friday, December 13, 2013

Rice and Lentil Pilaf (M'Judra) with Raw Banana Kebabs

I love Mediterranean foods. I feel at home with these foods. Indian cuisine shares a lot of common spices and ingredients with it. I had a Lebanese colleague and I was surprised to know that he knows most of the spices I used to talk about which he said is a staple of his mother's pantry. I love this rice and lentil pilaf traditionally known as M'Judra. I make it with all different lentils that I use in my kitchen, although I am not so sure if that can be done traditionally. Yes, it demands a little more oil (okay, a lot more) than I usually use in my cooking, but, come on, its December. 


Lentil - 1 cup ( I used masoor, the orange lentil, in this case. I also often use green variety of it.)
Rice - 3/4 cup ( I used basmati)
Onions - 4 Red, medium, finely chopped
Bay leaf - 1 small
Cardamoms - 4-5
Cloves - 3-4
Cinnamon - 1 inch stick
Cumin seeds - 1/2 teaspoon
Red chilli - 1, or according to your heat tolerance
Cumin powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil -  A whole lot, okay maybe 1/2 cup to start with.

Wash the rice and soak it in cold water. Wash the lentils separately and keep it soaked. Soak both of them for 15 minutes or so.

In a pan, temper 1 tablespoon oil with a dried red chilli, and bay leaf.

Wait a minute and add the cardamom, cloves and cinnamon. Saute for a minute or till the aroma comes out. 

Add the cumin seeds and saute for another two minutes.

Add remaining chopped onions and saute it till it becomes translucent. Now add the lentils to it and mix well.

Add salt, turmeric and cumin powder to it, mix well and add 1 and 1/2 cup warm water to it. Close the lid and make it boil for about 10-15 minutes.

The lentils should be almost cooked by now. Add the rice to it and give it a quick mix. Add a little more water if required and cover the lid and cook for another 8-10 minutes.

While the lentil is cooking, heat enough oil till it bubbles. Turn the heat to medium to low and add the 80% of chopped onions to it. Now, this will test your patience. I have very little of it and easily gets annoyed with this step. Start frying it, occasionally turning up the heat and again turning it down. Goal is to make the onions crispy fried, maybe about 15 minutes. Do not walk away, because the moment you do, they starts to get burned. Yes, its sort of jinxed.

Once they are fried, put them on tissue paper to drain excess oil and sprinkle them immediately with salt. I used black salt here.

After the rice/lentil gets cooked, serve them with a generous amount of fried onions on the top. 

You can eat it like this or serve with yogurt mixed or with kebabs as I have done.

For the kebabs, you need

Raw Banana - 1 medium size
Potato - 1 medium
Onions - 1 medium, chopped
Green chilli - 1 or more, finely chopped
Flour - 1 tablespoon
Salt to taste

Cut the raw banana and potato in half and boil it for 10 minutes. Cool it off completely to take out the peel, otherwise it may cause burn.

Mash them with a masher or your hand as fine possible. It will still remain coarse and thats what I like.
Add onions, chillies, salt to it and mix well. 

Add flour to it, otherwise it is sticky. Make it into patties in size of your choice.

Shallow fry them in 1 tablespoon of oil until golden brown.

Serve them with the pilaf or eat them up on their own.

I am hungry again!

I am sending this to this month's My Legume Love Affair # 66, hosted this month by Simona of Briciole. This event was started by Susan of  The Well Seasoned Cook and is now being hosted by Lisa of Lisa's Kitchen.


Sunday, December 8, 2013

Chocolate Sauce/Syrup

This is the easiest DIY chocolate sauce/syrup ever. It is so easy that I am little embarrassed to call it a recipe. Since lil A was not well last week, she pretty much refused all foods, even her favorite milk. A friend suggested to add chocolate syrup to it and try. I liked the idea. I do not know, what made me check for its recipe in the web, but I did. And seeing so many easy versions, I combined couple to have my own. And it worked! I am so happy to have something that does not have dozens of unknown ingredients to it.


Water - 1/2 cup
Cocoa powder - 3/4 cup
Sugar - 3/4 cup
Vanilla - Few drops

Boil water and sugar in a pan for 2 minutes. Add cocoa powder to it and simmer it until the cocoa powder melts completely, around 5-6 minutes.

SImmer it for 2 minutes more, and turn off the heat.

Let it cool. It will thicken on cooling.

Add the vanilla drops to it.

We really liked it, if you want more sweet, you are welcome to add more sugar. You can also add chocolate chips to it.

I was not sure how it will turn out, so made a small batch. You can increase the proportions. 

Definitely, worth try if you like chocolate sauce.

You can store them in refrigerator for up to 10 days.  

It also makes a cute host gift to give away this season. Your friends will like it.

The above picture is my contribution for this week's Black and White Wednesday, a culinary event started by Susan of The Well Seasoned Cook, and hosted this week by Urvashi of Budding Homemaker. For participation details visit Cindystar blog.

Tuesday, December 3, 2013

Coffee, again - Black and White Wednesday # 108

Yes, friends, you got it right! I literally and practically cannot live without it. Be it fancy Starbucks stuff to not-so-fancy at office canteen, I have it all.

This week I am needing it more. Lil A is sick and I am waking up at 4:30 ish for last four days and more than one cuppa is keeping me afloat through the long day.

Curious George is babysitting a not-in-a-great mood toddler most of the times while this tired mama gets her chores done.

The first image is my contribution to this week's Black and White Wednesday, a culinary event started by Susan of The Well Seasoned Cook. This week Priya of The Humpty Dumpty's Kitchen is hosting 108 edition of this culinary journey. For participation details visit Cindystar's blog of Cinzia, who currently administrates the event.