Thursday, December 20, 2012

Chewy Ginger Cookies with Raisins

All Purpose Flour - 2 cups
Ground ginger - 1 TBSP
Baking soda - 1 tsp
Salt - 1/2 tsp
Unsalted Butter - 1 stick (1/2 cup, at room temperature)
Sugar - 1 cup
Freshly grated, peeled fresh ginger - 1/4 to1/3 cup
Flax seed powder - 1 TBSP (mixed with 3 TBSP water)
Unsulfured Molasses - 1/3 cup
Raisins - 3/4 cup
Sanding Sugar for rolling ( I used regular turbinado - raw sugar)

  1. In a large bowl, whisk together flour, ground ginger, baking soda and salt.
  2. In an another large bowl, using a hand mixer, beat butter and sugar on medium-high until pale and fluffy.
  3. Beat in fresh ginger, flax seed mixture and molasses.
  4. Beat in flour mixture.  Fold in raisins.
  5. Scoop dough into 11/2 - inch balls onto a parchment - lined baking sheet.
  6. Refrigerate until firm, 30 minutes.
  7. Preheat oven to 350 degree F.
  8. Roll balls in sugar and place 2 inch apart on baking sheets.
  9. Bake until centers are just set, about 15 - 20 minutes.
  10. Let cool on sheets for 5 minutes.
  11. Transfer cookies to racks and let it cool completely.
  12. Store in airtight container.
 Recipe Adopted and modified from: Everyday Food

Friday, December 7, 2012

Paavakkai Thokku / Bitter Gourd Pickle

Bitter Gourd - 1lb, about 7 to 8,  washed, de-seeded and chopped into bite size pieces
Tomatoes - 3 medium sized, chopped finely
Mustard Seeds - 1tsp
Urad Dal - 2 tsp
Red Chili Powder - 2 tsp
Turmeric Powder - 1 tsp
Asafetida - 1/2 tsp
Tamarind - Small lemon sized, soak it in warm water for 15 minutes and squeeze out the pulp
Powdered Jaggery - 1 TBSP
Salt - to taste
Curry Leaves - few
Oil - 4 TBSP

For the powder:  Dry roast and make a fine powder.
Raw Rice - 1 TBSP
Toor Dal - 2 tsp
Cumin Seeds - 1 tsp

  1. Heat oil in a wide bottom pan.  Splutter mustard seeds.
  2. Add urad dal and fry till golden brown.
  3. Add the chopped bitter gourd, asafetida and turmeric powder.  Fry until soft.
  4. Add the tomatoes, chili powder and some curry leaves.  Cooked until tomatoes turn soft and mushy.
  5. Add the jaggery, tamarind pulp and salt.  Cook until it becomes thick and the oil separates from the sauce.
  6. Now add the rice powder and curry leaves.  Mix well.  Cook for 2 minutes and remove from the heat.
  7. Serve with Idli, Dosa or yogurt rice.

Eggless Cinnamon Rolls

For the dough:
Out from the oven
All Purpose Flour - 3 cups
Butter - 2 TBSP, room temperature
Milk - 1 cup
Active Dry Yeast - 1 pack
Sugar - 1/3 cup plus 1 TBSP

For the filling:
Brown Sugar - 1/4 cup
Sugar - 1/2 cup
Cinnamon Powder - 4 TBSP
Smeared with frosting
Melted Butter - 2 TBSP

For the frosting:
Cream Cheese - 4 oz
Butter - 2 TBSP, room temperature
Powdered Sugar - 1 cup
Vanilla Extract - 1 tsp
Warm Milk - 2 to 3 TBSP


  1. Heat milk to lukewarm and add yeast and 1TBSP of sugar.  Mix well.  Keep it aside for 10 minutes or until frothy.
  2. In a large mixing bowl, add the flour,  1/3 cup sugar and mix well.
  3. To the yeast mixture, add the butter and mix well.
  4. Now add the wet mix to the flour mix and form a dough.  Knead the dough on a lightly floured surface for 5 to 10 minutes.  Use more flour as needed.  Place the dough in a greased bowl, cover and let it rise for an hour or until doubled in size.
  5. Pre-heat the oven to 350 degree F.
  6. Butter a glass or non-stick baking tray and keep it aside.
  7. Mix brown sugar, sugar and cinnamon powder.
  8. When the dough is doubled in size, punch it in the middle.
  9. Roll out on a floured surface into a 15x9 inch rectangle.  
  10. Spread melted butter all over the dough.
  11. Sprinkle the cinnamon sugar mixture over the dough.
  12. Roll the dough lengthwise and pinch the edges to seal.
  13. Cut into 12 to 15 slices.
  14. Place the cinnamon roll slices in the pan and let it rise until dough is doubled, about 30 minutes.
  15. Bake the doubled cinnamon rolls in the preheated oven for 30 minutes or until golden brown.
  16. Meanwhile, make the frosting.
  17. Add all the ingredients for the frosting in a bowl and beat until creamy with a hand mixture or a whisk.
  18. Once the cinnamon rolls are out from the oven spread the frosting over the hot rolls.
  19. Let it cool down for 5 minutes and serve.
  20. Enjoy!!!