They are quick to whip up and would make a nice little project where the kids can help out too. From start to finish these take about half an hour to make. But let me take a moment to tell you how good these biscuits are. Needless to say, these are so much better than the store bought ones. The flavour is unbelievable. And what I love is that these biscuits are both, crunchy and a little chewy at the same time – that is my favourite kind. I used a recipe, I got in a local pamphlet that had been dropped in my mailbox. It is a recipe I am very happy to keep using.
So without any further rambling from me, I present to you, the delicious Anzac bisuit.
Anzac Biscuits
(Yields: 30 biscuits)
1 cup rolled oats
1 cup sugar
3/4 cup dessicated coconut
1 cup all purpose flour
125g butter
2 tbsp golden syrup
1/2 tsp baking soda
3 tbsp boiling water
Preheat the oven to 180ºC. (Fan forced oven to 160ºC)
Line a couple of baking trays with some baking paper.
Melt the butter and golden syrup in a saucepan.
In a bowl, combine the oats, sugar, coconut and flour and stir well.
In a little bowl, combine the baking soda and boiling water and stir well.
Add the baking soda solution to the melted butter.
Stir through and add this mix to the bowl of dry ingredients.
Mix everything through thoroughly.
Shape into little balls the size of walnuts and flatten slightly and place well spaced on the lined baking tray.
Bake for 10-12 minutes or until golden brown.
Cool on the tray itself. The biscuits come out still soft and will harden as they cool.
When they’ve completely cooled, store in an airtight container.
You can watch a handy video on how to make these cookies here –
Brinjal Pickle
This Brinjal pickle is mildly spiced and sweet at the same time and is a wonderful accompaniment to a simple dal and rice or any meal.
Then one year, a dear friend of mine had to visit her aunt who lived an hour and a half away from where we lived and she asked me to go with her. At lunch, she served up a home made brinjal (aka eggplant and aubergine) pickle that I fell in love with. I must have been about 16 years old then, so it never really occurred to me to ask her how she made it, nor did I have access to the tonnes of information that is accessible on the internet in today’s day and age. But over the years, I’d think about that wonderful pickle and often wondered if I would every find something similar again.
Fast forward to a few weeks ago. I got a fantastic deal on some brinjals and picked up a couple of large ones. I originally thought I’d grill it and store it in some olive oil with some herbs. But I ran out of time and it got to the stage where we were to leave for our holiday the very next day. Since grilling and preserving the brinjals in such a short time frame was out of the question, I thought I’d try to make a batch of pickle instead.
I was a little sceptical since I’d never made a pickle before. But I figured I had nothing to lose but trying my hand at it this once. I always thought it was a daunting process. I was amazed at how simple this recipe was. A few spices, a little cooking and a week of maturing. We got back from our holiday to a really fabulous pickle. Very similar to my friend’s aunt’s version. This recipe is a keeper. It’s safe to say that I’m very happy with this first attempt and can’t wait to try out some more as and when we need to replenish our stock. This pickle is mildly spiced and sweet at the same time and is a wonderful accompaniment to a simple dal and rice or any meal really.
Brinjal Pickle
Course: Condiments, Pickles & Spice Mixes, Goan Recipes, RecipesDifficulty: Easy20
minutes30
minutes2
hoursIngredients
2 large brinjals
20 cloves of garlic (small to medium sized cloves)
About 3 inches of ginger
1 tablespoon kasoori methi (dried fenugreek leaves)
1 teaspoon cumin seeds
12 cloves
4 teaspoons Kashmiri (mild) red chilly powder
1/2 cup sugar
3/4 cup sunflower oil (or any other neutral oil)
1 1/2 teaspoons mustard seeds
2 sprigs of curry leaves
4 1/4 teaspoons salt
1 1/2 teaspoons turmeric powder
3/4 cup apple cider vinegar
Directions
- Prep a glass bottle but thoroughly washing and making sure it is completely dry. (You could use mason jars if you like.) Any moisture on the bottle will result in your pickle going bad. It will get moudly and you wont be able to eat it. I simply place the bottle in a dishwasher and it is perfectly washed and bone dry.
- Cut the eggplant into cubes (about 1/2″).
- Sprinkle the eggplant with 4 tsp of salt and toss well. Set this aside for 2 hours. (You can now prep the rest of your ingredients, while you wait for the eggplant to discard all the excess moisture.)
- Peel and roughly chop the ginger and garlic.
- Using a mixer / food processor, grind the ginger, garlic, fenugreek leaves, cumin seeds, cloves, red chilly powder, turmeric powder and vinegar to a paste.
- After 2 hours, you will notice that the eggplant has released a lot of moisture. Drain all the liquid from the eggplants and gently squeeze the eggplant to get rid of any liquid. You want to be gentle and let the cubes retain their shape but still discard and excess liquid.
- Heat the oil in a large pan. Lower the heat to a medium low. Add the mustard seeds and let them sputter. When they are sputtering, carefully add the curry leaves.
- Add the spice paste and cook on a low to medium heat for 10 minutes. But cooking the paste first, you are left with a mellow flavour and not a sharp tartness of the vinegar. Stir frequently.
- Add the eggplant cubes and cook for another 10 minutes. Stir gently every now and then to mix well, but be careful to not break down the eggplant pieces. After cooking for 10 minutes, the eggplant cubes should be tender but will still somewhat retain their shape and not be too mushy.
- Add the sugar to the pan and cook for another 5 minutes and now you will see the oil separating at the sides of the pan. Taste and add the remaining 1/4 tsp salt, if needed and stir through.
- Take off the heat and spoon the hot pickle into the prepared glass bottles. Cover the bottle and leave it on your counter to cool. (Bottling it when it is still hot creates a vacuum when the mix cools and ensures your pickle has a good shelf life.)
- When it has completely cooled, you can store it in the fridge. I left mine to mature for a week while we were away.
Enjoy!!!
Recipe Video
Mango Chia Pudding
Garlic Karasev
I tried my hand at an easy version of the Gulab Jamun which you can check out here. I was so stoked with the results, I knew I couldn’t stop there. So the very next day, I decided to try out something savoury. I found this recipe through Pinterest and at the same time I tried out a recipe for Methi Mathri. The Methi Mathri flopped, but I think I know what possible caused that to fail. But this Garlic Karasev, was spot on. I love garlic and that garlicky flavour came through beautifully. I was very pleased with the results. It is hard to stop snacking on this garlic karasev with your afternoon cup of tea. This recipe is an absolute keeper. It yields a fairly big batch within a short time too.
Garlic Karasev
2 1/2 cups besan (chickpea flour)
1 cup rice flour
2 tsp melted ghee (clarified butter)
2 tsp red chilli powder
3 large cloves of garlic, finely grated
Salt to taste (about 1 tsp approx.)
Oil, for deep frying
Heat oil in a wok for deep frying. While the oil is heating, prepare the dough.
In a large mixing bowl, place the besan, rice flour, red chilli powder and salt. Mix well.
Add the grated garlic and mix to distribute evenly.
Add the melted ghee next. Again mix well.
Gradually add a little water and knead to a dough. The dough shouldn’t be too tight or too soft. It will be a little sticky, which is fine.
Divide the dough into 2-3 portions. I had 3 portions, one was in the chakli press.
For this recipe, you need to use the form with slightly larger holes. You may have one with 3 larger holes or multiple ones. I’ve indicated the one I used.
By now, the oil should have heated. Insert the form you are using first. Add the dough. Then simply turn the handle on the top while moving your arm slightly to form a little circular nest directly in the hot oil. Don’t overlap the dough too much or it wont fry well. Turn the heat to medium.
When it starts to turn a light golden brown, carefully turn over with a slotted spoon.
When it has cooked on both sides to a golden brown colour, take it off the heat using a slotted spoon and place on some kitchen paper to get rid of any excess oil.
Continue the process with the rest of the dough.
Once it has cooled completely, you can break it up gently into smaller pieces and store in an airtight container.
You’ve got yourself a couple of weeks worth of munchies. And the best part is, you know exactly what is in it, no artificial flavouring or preservatives. That makes me very happy.
So go ahead, try this recipe and let me know what you think of it.
Gulab Jamun … the easy way!
When I lived in Mumbai, I was fortunate enough to have 3 really good Indian sweet shops or Mithaiwalas in the vicinity. Thankfully they weren’t too close. I’d literally go nuts whenever I went there. There were so many options to choose from. And I don’t to well with too many options. I just cannot pick in those situations. Anyway, my indecisiveness aside, one of my favourite Indian sweets has to be Gulab Jamuns. Gulab Jamuns are beautiful little deep fried dumplings soaked in cardamom infused sugar syrup.
I have made Gulab Jamun at home a few times now. Traditionally, the dumplings are made with milk that is reduced to an almost solid state. This process takes atleast an hour. If you live in India, you should be able to go to the store and buy mava / khoya (the reduced milk solids). If you don’t want to spend as much time or money (mava / khoya can be pricey), but still want to sit back and enjoy some home made Gulab Jamun, you have come to the right place. I have found a recipe that will probably take you about half an hour (or thereabouts) to make from start to finish.
If you are someone who has just about started dabbling in Indian food and want to impress your family and friends with some home made Indian dessert, try your hand at this recipe. You will love it and you can count on being hailed a superstar if you bring these to a potluck or any party.
Now, on to the recipe. I cannot take credit for this genious idea. I was watching Better Homes and Gardens one Friday night and I saw Fast Ed make these and I knew then and there that I had to try them out myself. It was too good to be true and the skeptic in me, knew there’d be something different about these. Either the flavour or the texture wouldn’t be right. But I was wrong, so very wrong. These Gulab Jamun turned out just like I remember them. Beautiful luscious dumplings, soft and drenched in the infused sugar syrup. These are best enjoyed a little warm but they are pretty darn good served cold as well. Even in the traditional sweet shops in India the sizes of the dumpling vary. I make them a little smaller because they will expand after frying and soaking in the sugar syrup. I prefer them smaller because that way they cook through quickly and they look so dainty served in a little bowl. I have also seen them made oblong in shape. Either way they are like little bites of heaven.
You could dress them up by sprinkling some pistachio dust (grated/ finely chopped pistachio) over them. They don’t need it, but it looks prettier. I didn’t have any pistachio with me, so I skipped that step.
If you love Gulab Jamun as much as I do, and you’ve been known to pick up some of the tinned stuff you get in the Indian stores or probably even the ready mixes (like Gits etc.), ditch them. You don’t need any of that stuff. Try this recipe out and you’ll never go back to those tins and mixes again.
Gulab Jamun
For the sugar syrup –
500g sugar
700ml water
4 pods of cardamom
Open the cardamom pods and separate the seeds and the shells.
Place all the ingredients, including the cardamom seeds and shells in a saucepan and bring to a boil.
Lower the temperature after it comes to a boil and let it simmer for 5 minutes.
Take off the heat and set it aside.
** We usually crush the cardamom seeds to a powder and add that to the syrup. This results in a stronger infusion of flavour. If you haven’t tried cardamom before or aren’t sure how strong the flavour would be, start off by keeping the seeds whole. The favour infused will be subtle. When serving, make sure you discard the seeds and shells first.
** Start off by making the syrup first because it needs to cool a little before you can add the dumplings. The syrup needs to be warm, not scalding hot when the dumplings are put in.
** Do NOT stir the syrup once the sugar has dissolved. Stirring will crystallise the sugar.
For the dumplings –
220g milk powder
1/2 cup all purpose flour
1/2 tsp baking powder
1 tbsp ghee / clarified butter
A little milk (approximately less than half a cup)
Oil, for deep frying
Heat the oil for deep frying.
Place the milk powder, all purpose flour, baking powder and ghee in a mixing bowl.
Gradually add the milk a little at a time and bind the ingredients to a dough. It is important to not add too much milk while making the dough. Use just enough to bind everything together.
Shape them into little balls. You want the balls to be smaller than what size you want the finished product because they will expand.
This recipe yield 20-22 massive dumplings or if you’re after little ones, you can get about 45. I got 47 in all. Make sure the dumplings are evenly sized so that they cook evenly.
Test if the oil is hot by placing a tiny pea sized ball in the oil. If it sizzles and rises to the top you’r oil is hot enough and you can proceed. If it just sits in the oil, you need to heat the oil a little more. If the ball just chars, you’re oil is too hot. Take it off the heat for a couple of minutes and then place it back on slightly lower heat and continue.
Have the oil on medium heat.
Carefully, drop the dumplings in the hot oil and fry till golden brown.
Your sugar syrup should have cooled down a little by now, but should still be fairly warm.
Using a slotted spoon, take the dumplings out of the oil and tap off any excess oil and put the dumplings in the sugar syrup straight away. Watch them expand as they soak in the syrup. Gently turn them around in the syrup after about a minute so that is soaks in the syrup on all sides.
Repeat with the rest of the batter. Once the dumpling have soaked in the sugar syrup and expanded a bit, you can carefully take them out into a shallow serving bowl or a baking dish like this one. Pour all the sugar syrup over.
At this stage, you can add the chopped pistachio over.
Sneak a peek at what it looks like on the inside. Soft, melt in your mouth goodness!
Serve warm or cold.
As the person who put made these lovely dumplings, even if you’re making this ahead of time, I urge you to sample some of these warm and you’ll know what I’m talking about. 🙂
3-ingredient Peanut Butter Cookies
After a little looking, I settled on this recipe that requires just 3 ingredients. Making the cookie dough was super easy and after a few minutes in the oven, I had a pile of little cookies. I split the dough and to half of it I added a fourth ingredient – some chocolate chips. You don’t have to do this, but who can resist a little chocolate. With this cookie you get a little sweet and a little salty. If you are going to use some crunchy peanut butter like I did, you’ll have a few small pieces of nuts in there too. I love having a quick and easy recipe like this one in my arsenal. I would, however, cut down the sugar in this recipe the next time I make them. I did find them a little too sweet for my taste. I’d probably drop it to 3/4 of a cup the next time and take it from there. The recipe below has the original quantities.
3-ingredient Peanut Butter Cookies
Yields:18-20 depending on size
1 cup peanut butter (smooth or chunky)
1 cup sugar
1 egg
Preheat oven to 170ºC.
Mix the peanut butter, sugar and egg till smooth.
At this stage, if you’d like to add chocolate chips to some, or all of the dough, you can do so.
Portion out and roll into balls. I just use my hands for this.
Press down lightly with a fork. The tines of the fork give you a criss cross pattern. You could either press down just once to give you some lines across the cookie or turn the cookie a little and press the fork down again to get a chequered pattern.
Place on a cookie sheet. Bake for 10-12 minutes.
Don’t let it overbake or brown it off too much.
Enjoy!!!
Methi Poori – Fenugreek speckled, deep fried flatbread
Methi Poori
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp salt
1 heaped tbsp natural, unflavoured yogurt
1/2 tsp turmeric powder
2 tbsp Kasuri methi (dried fenugreek leaves)
Oil, for deep frying
Mix the whole wheat flour, all purpose flour and salt in a large bowl.
Place the kasuri methi in your palms and rub a little to release their flavour. Sprinkle over the flour.
Tip in the turmeric powder and mix everything together.
Add the yogurt and stir through.
Gradually add a little water and knead to a soft, pliable dough.
Add the water gradually as you don’t want to end up with a sticky dough. If the dough turns out too sticky, sprinkle a little flour over and knead it in and you should be good to go.
Cover with a damp cloth and let it rest for about half an hour.
Heat the oil for deep frying over medium heat.
(To test the oil, drop a tiny pea sized ball of the dough carefully into the oil. It should sizzle and rise to the top fairly quickly. If this happens, your oil is at the right temperature. If it browns straightaway, your oil is too hot. Take it off the heat for a while and then start frying. If it just sinks to the bottom without any sizzle, your oil is not hot enough.)
Make small walnut size portions and roll to form a disc. Do not roll out too thin. (According to my mum, they need to be a little on the thicker side to puff up. I simply follow that and get brilliant results each time.)
Deep fry as you’re rolling them out. Don’t stack the raw discs before frying.
When golden brown, drain on absorbent kitchen paper.
Serve hot!
Green Peas Parathas – Whole Wheat Flatbread with a savoury green pea stuffing
So back to this paratha. This paratha is easier to make than the Gobhi Paratha, because of the filling. This filling has lesser moisture and so is so much easier to roll. I was happy with that. I love the little green peeking through the paratha with the finished product. Try it out and see what you think of it.
Green Peas Parathas
Yields approx. 9-10
For the dough –
2 cups wholewheat flour
1/2 tsp. salt
Water
1 tbsp olive oil / ghee
Mix the flour and the salt well.
Drizzle the olive oil and mix through.
Bind with a little water at a time to form a soft pliable dough. The dough should not be sticky.
If you find the dough sticky, add some more whole wheat flour. If the dough is too dry and difficult to knead, add a little water.
Knead well, roll into a ball, cover with a damp cloth and keep aside while you make the filling.
For the filling – 1 1/2 cup frozen green peas (you could use fresh too), rinsed, thawed and thoroughly drained
2 birdseye chillies, or to taste
1 tbsp garlic minced
1/4 cup fresh coriander leaves and stalks, chopped
Salt, to taste
1 tbsp ghee (clarified butter) (alternatively you could use olive oil)
1/2 tsp cumin seeds
Into the bowl of a food processor, place the green peas, chillies, garlic, coriander and salt.
Pulse a couple of times. You want a coarse blend and NOT a paste or puree. You want some larger pieces and some smaller bits, much like what you see in the pan in the next picture.
Heat a pan over medium heat and add 1 tbsp ghee.
Add the cumin seeds and let them sputter, being careful to not burn them.
Add the green peas mix.
Stir around and let it cook out for about 2 minutes.
Remove from the pan and let it cool completely.
**Additionally you will need some dry whole wheat flour for dusting your work surface and some ghee to brush over the parathas.
To make the parathas –
Place a thick bottomed pan / tawa on a medium flame and let it heat up.
In the meanwhile, divide the dough and the pea mix into portions.
1) and 2) Dust your work surface with some flour. Roll a ball of dough between your palms to form a smooth ball. Flatten and using a rolling pin roll out to a disc about 6 inches in diameter. While rolling you need to make sure it doesn’t stick to the work surface. Don’t flip the dough over while rolling. (Note that these measures are approx. just to give you an idea of the sizes).
3) Place the disc in the palm of your hand. I am right handed, so I place the little disc on my left palm.
4) Spread a few drops of ghee on it.
5) Place a spoonful on the filling mix in the centre. You don’t want to overfill the parathas or rolling can get messy.
6) Pick up opposite sides of the disc and press together to seal.
7) Gather in the rest of the edges. Press the edges against each other (like a little dumpling) to seal. Then flatten it gently and press the edges down. Here you are trying to roll it into a little ball carefully without smashing it.
8)Dust a little more flour on your work surface, if needed. Place the seam side down and gently start rolling the little ball out.
9) Roll out to about 8 inches wide. Again, you need to make sure it doesn’t stick to the work surface. You can dust with more dry flour if needed. You also don’t want to roll it too thin because the filling will just ooze out.
Place this on a well heated tawa / griddle and roast for a while moving it around till light brown spots appear on one side. Turn over and cook on the other side till light brown spots appear on the other side as well.
To finish off, spoon a few drops of clarified butter on the paratha and spread. Flip over and repeat this on the other side letting it roast for a few seconds after you add the clarified butter to the side.
Serve hot with butter and a mug of hot coffee for a yummy Indian breakfast or brunch option.
This time around, I served this up for dinner with some mildly flavoured yogurt (plain raita) and some sweet mango pickle. (The pickle is called Chunda / Chundo and you should be able to find it in any Indian store.)
These parathas go very well with any Indian style veggies too.
**Notes –
You can leave out the clarified butter if you want an even healthier version, but it does wonders for the taste.
If you have any dough or filling left over, simply refrigerate and use the next day.
You can also make a plain paratha by simply rolling out the dough, spread the ghee, wrap and re-roll and roast it without the filling. This can be served with your favorite jam or cheese or scrambled eggs or an omelette or anything else you’d fancy.
You could serve this up with plain yogurt too.
For the plain raita –
Good quality, unflavoured yogurt
Salt, to taste
Sugar, to taste (I use about 1 tbsp to 1 1/2 cups of yogurt, approx)(This will also depend on how tart the yogurt is. I sometimes use lesser than that)
Cumin powder
Red chilli powder
Mix the yogurt, salt and sugar and still thoroughly to incorporate the salt and sugar and beat till you are left with a smooth yogurt.
Place in the serving bowl and lightly spinkle some cumin powder and red chilly powder over.
Enjoy.
Sriracha Teriyaki Meatballs
Spiced Butternut Pumpkin Soup
So back to the butternut pumpkin. This is the second time I’m making a butternut pumpkin soup. The last time it turned out really bland and I wasn’t overly impressed, which is why it hasn’t made an appearance on the blog. This time around, I decided I wanted some bold, punchy flavours so I looked around and took a few ideas from around the web. It turned out this recipe was easy, simple to make and has big, bold flavours. I remember thinking the last time, that a little ginger would make this soup so much better and I was right. This soup just warms the cockles of your heart.
I took the idea of topping it up with blue cheese from a recipe I found online. Please do yourself a favour and add the blue cheese. The blue cheese elevates this soup from being a nice soup to being a fantastic one.
Spiced Butternut Pumpkin Soup
700g butternut pumpkin, peeled and chopped
1 onion, chopped
2 carrots, chopped
1 stick celery, chopped
2 large cloves of garlic, finely chopped
1/2 tsp grated ginger
Salt, to taste
Freshly ground black pepper, to taste
1/2 – 1 tsp red chilly flakes, or to taste (optional)
1/2 tsp chives
2 tbsp olive oil
1 litre boiling water
1/3 cup cream cheese
1/4 cup freshly grated parmesan cheese
Blue cheese, to crumble over
In a large pot, over medium heat, pour the olive oil.
Add the garlic and when it is fragrant, add the onion and and saute over medium heat, till softened and translucent. Add the ginger and continue sauteing.
Once the ginger has released its aromas, add the celery, carrot and pumpkin.
Sprinkle the salt, pepper and red chilly flakes and stir well.
Let the veggies, saute for about five minutes, stirring to make sure it doesn’t burn.
Add one litre of recently boiled water. (You could add cold water too, but that will increase cooking time. Using hot water results in the soup simmering almost immediately.)
Cover and simmer till the veggies are cooked and tender.
When the vegetables are fork tender, take off the heat.
Using an immersion blender, blitz till you are left with a smooth puree. Add the cream cheese and blitz again.
Add the parmesan cheese and chives and stir through.
Serve hot with a little blue cheese crumbled over.
Enjoy!