Naan Therapy

Or should it be 'paratha' therapy …

Posts Tagged ‘Chai

Gingerbread cookies with an immaculate record

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Once upon a time, a batch of gingerbread cookies turned up perfect. So perfect were they that I ate those cookies by the handful – something I hadn’t done to cookies since college days.

This gingerbread cookie recipe was from NYT. We had replaced the ground ginger by twice the amount of freshly grated ginger. While melting the butter, we had added the aromatics (cinnamon, cardamom, nutmeg and cloves) to toast until the flavors were released. We had also replaced the regular molasses with mild flavored one and white sugar with dark brown sugar.

Since then, we have tried multiple other recipes but they never made it to our repertoire. No amount of fiddling with the amount of butter, varitey of spices, flours, and sugar could improve these light textured, wonderfully aromatic, perfectly sized cookies. Conclusion – the combination in the NYT recipe, originally published with FOOD; Cookies for Eating and Giving as Christmas Gifts By Moira Hodgson, is perfect.


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Written by Som

June 21, 2010 at 7:31 am

Cardamoms and ginger – Biscotti and Chai

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Cardamom and ginger biscotti

Cardamom and ginger biscotti

Ginger and pistachio bits seen here - cardamom aroma whafts through the kitchen

Ginger and pistachio bits seen here - cardamom aroma whafts through the kitchen

Bright specks of green from the pistachios, chewy bits of candied ginger, heavenly aroma of cardamoms and the nutty taste of wheat – and no butter….. These biscotti go very well with coffee but if you want them Indian style, you must have them with chai.

Recipe for cardamom biscotti (makes 3-4 dozen):

  • 270 gm whole wheat pastry flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 3 large eggs
  • 70 g shelled pistachio
  • 70 g thinly sliced candied ginger (Trader Joe’s has an uncrystallized variety that is delicious)
  • 1 tsp baking powder
  • 1 tsp crushed cardamom seeds

Beat the eggs and sugar together, add the remaining ingredients until a sticky dough forms. Refrigerate for 30 minutes as this will help shaping. Make into two logs and bake in a 350 F oven for 30-35 minutes until golden brown on top. Cool for 10-15 minutes before cutting into thin slices about 1/4 inch thick. Bake further for 8-10 minutes without crowding. You may need to use more than one cookie sheet to accommodate all the biscotti. Let cool completely before storing.

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Written by Som

June 14, 2010 at 9:55 pm