Chocolate Crinkles

Wish you all had a wonderful Christmas day and still enjoying the Christmas time!
I see a beautiful Christmas pudding with flambé which I describe as highly exotic in my dear friend's space. My eyes get hooked at those cookies in the corner of the picture. Ah! not to search in the picture she had posted up there, the one she sent me soon after the laborious baking. I ask her about it and she explains. I take her for granted and tell her that I wish to bake this and post  for Christmas. She laughs, because that wasn't a request, but a statement from me. The baking got slightly postponed, guess qualifies for the new year. So, let me thank and dedicate this to Swapna, my buddy, whole heartedly, for motivating and guiding me through to update in my space after months!

The source she mentioned was different, which demanded chocolate chips which I ran out stock and followed this site, verbatim, for the Crackle or Crinkle Cookies.

Chocolate Crinkles 
 Makes around 30

 Ingredients:

 150 g plain flour
 60 g cocoa (I used Valrhona for intense hue and flavor)
 1 teaspoon baking powder
 pinch of salt
 200 g caster sugar
 60 g unsalted butter, chilled and diced
 2 free-range eggs, lightly beaten
 1 teaspoon vanilla extract
 100 g icing sugar


Method:


Sift the flour, cocoa, baking powder, salt and sugar into a large bowl. Rub the butter into the flour mixture with your fingertips until it clumps together and resembles coarse breadcrumbs.
Whisk together the egg and vanilla together, then add to the flour mixture. Mix with a large metal spoon until combined, then cover with plastic film and refrigerate for 30 minutes.
Preheat the oven to 200°C (Gas Mark 6). Line two baking trays with baking paper.
Sift the icing sugar into a bowl. Scoop the dough in a 1 tbsp measuring spoon and shape into balls ( almost walnut-sized). Drop into the icing sugar, tossing until well coated. Place on the baking trays, leaving about 5 cm between each to allow for spreading. Bake for 10–12 minutes or until just set when lightly touched. Cool on the trays for 5 minutes before transferring to wire racks to cool completely. The cookies will crack on cooling. Store in an airtight container for up to 5 days.

These delicious fudgy biscuits are so named because they are dipped in icing sugar before going into the oven. During baking, the cookies expand slightly, resulting in a wonderful crackled look.

And yes, here's wishing you all a healthy, happy and fun-filled year ahead!

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Sura Meen Kuzhambu / Sravu Varutharacha Curry / Shark Fish Curry

Shark fish curry is familiar for the Keralites and Tamilians. Surameen Kuzhambu basically belongs to the Chettiar cuisine, made using paal sura or the young and tender sharks. Sravu Curry is not common in central Kerala, though, a much loved thick brown coloured curry made to perfection!

insisted Amma to go for a fish dish everyday this time in Kottayam, the reason being I never get to have these favourites of mine back home. She made the fish and coconut curry, red fishcurry, fried fish and the small fish varieties with coconut. She makes the best ones or at least, we children approve so.

I had been mentioning about shark fish and the curry she makes, which I wished to make a note and Bingo, she finds the young sharks in the shop right beside our home.This is a curry I crave and amma says I would have some extra meal with this side dish when I was a kid.

Now, before hitting the publish button, I did a bit of research to which cuisine the curry belongs and was excited to see the curry amma prepares is a lovely combination of both. The ingredients, method and the look of the final curry in both the cuisines is the  same; dark and thick!

Sura Meen Kuzhambu / Sravu Varutharacha Curry /  Shark Fish Curry
Serves a family of 6-8 members
Total time needed- 80 minutes

Ingredients:

2 lbsPaal Sura meen / Baby shark fish - cleaned, deskinned and sliced

To roast and grind
Set-1

3 tbsps Coriander powder
1 tsp Sombhu / Perunjeerakam / Fennel seeds ( This is an imp ing. Do not omit pls)
2 tsps Red Chilly powder
1/2 tsp Jeerakam / Cumin seeds
1 tsp Milagu/ Kurumulaku / Black pepper corns
1/2 tsp Manjal Thool /Manjal podi / Turmeric powder

Set-2
1/2 cup  freshly grated coconut
A sprig of Curry leaves
10 numbers Shallots
6-7 Garlic cloves, small variety ( if large, 3-4 will fair)

 Extract from lime sized ball (Tamil recipe) of Tamarind ( I used this) OR *4-5 pieces of Kokum / 'Kudampuli' (Kerala recipe)

For Seasoning:

3 tbsp Nallennai / Nallenna / Sesame seed oil
1 tsp Mustard Seeds
1 tsp Venthayam / Uluva ?Fenugreek seeds
8 numbers shallots, sliced lengthwise
3 green chillies, slit lengthwise until 3/4th
A sprig of Curry leaves

Method:



Dry roast coriander powder till it turns into a deeper brown hue for about 4-6 minutes in low-medium flame. Note the colour. This is very important for the right flavour of the final curry.




Add the fennel seeds and chilly powder and turn off heat.
Add jeera seeds, pepper corn and turmeric powder and mix well. The heat in the pan will be enough to heat them up. Transfer this to your large mixie jar. We need to grind it later.

Roast coconut gratings and Curry leaves for a few minutes. Add whole shallots and garlic cloves and roast continuously for a few more minutes until the coconut is browned.
Transfer this to the mixie with the earlier roasted powders and spices.
Grind the whole mix into a fine paste adding enough water.
Prepare the tamarind extract.Mix it with the ground paste and keep aside.

 *If you use Kokum or 'Kodampuli', rinse and soak them in a cup of warm water for 10-15 minutes. You need not extract the pulp. Keep aside.





Slice the onions. Slit chillies until 3/4th, lengthwise. Do not separate them.
Heat oil in a wide kadai or the one in which we roasted the ingredients earlier or a seasoned earthern pot. Splutter mustard seeds and brown the fenugreek seeds. Sauté sliced shallots until light brown followed by the green chillies and curry leaves.
Pour the ground mix carefully over the seasoning. (If you use Kokum, add at this point).
 Add a cup of water to dilute and add salt. Simmer the curry and slide in the fish pieces, gently. Continue to simmer until the pieces are cooked soft for 8-10 minutes, in medium flame keeping the kadai closed. Check salt and fish pieces whether cooked. Young sharks are tender and cook soon. If not, simmer in low fire until the oil separates!

Serve hot with steamed rice and chips or 'Pappadam'. The curry turns thicker, darker and tastier, the next day!

Note:

 Traditionally, we should use whole coriander seeds and red chillies for roasting in Set-1.I have used the powders instead. This doesn't alter theauthentic taste if roasted rightly. This is easier to grind as well, than the whole seeds.
Amma used a 'Manchatti' or an earthern pan in the very final part. The curry was kept closed in it and was reserved for the next day. :).

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Shortbread Hearts for the Valentines!

                                                                       Foodgawked, Tastespotted       

For me, cookie dough is a kid's play-doh. The more the creative, more the products. More the interest, more the ways to dress 'em up
Some name them, sexy. Some, romantic ; a few, delectable.
 I love semi-formals or smart casuals when it comes to clothing. Enterprising ladies and gentlemen dressed in semi-formals.  My mind relates these choco-dipped cookies to them.

Most of you would have heard about shortbread. Scottish in origin, this is a kind of biscuit which is baked traditionally using one part of white sugar, two parts of butter and three parts of flour; all by weight. No chemical leavening agents such as baking powder or soda get into this.

Anyway, now that it's much looked forward Valentines week, we should be talking about hearts, roses, love, beauty, fragrance and whatever related to it :)

Shortbread Cookies
From- Joy of baking
Bakes 25 hearts


You Need:

1 cup all-purpose flour

A fat pinch of salt

1/2 cup unsalted butter, room temperature

1/2 cup powdered (confectioners or icing) sugar

1/2 teaspoon  pure vanilla extract


For Chocolate Dipped Shortbreads:

3 ounces (90 grams) semi sweet or bitter-sweet chocolate, finely chopped




How to make:






In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy or for a minute. Add the sugar and beat until smooth. Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

For Chocolate Dipped Shortbreads: Place 1.5 ounces (45 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.

Shortbread cookies with keep in an airtight container for about a week or they can be frozen.

Stephanie is again there with the video and the elaborations, if you might need a look upon.

                                                                To the Valentines of the world

                                                                                        Love twice in your lifetime. 

                                                                                              Now.  And for ever!

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The Cherishable Moments of an 8 Year Old Blogger!

Why away?

I had been away from the blogging world for quite some time. My latest one was a couple of months ago. If given a chance to give reasons, I have quite a few. Been travelling out of India, back home going around for weddings, sick, giving much importance to losing weight etc. (did you know I am in my early 40's and in the borderline of overweight and obesity?) Bloggers are food lovers. We cook, feast the family and eat generously :)
Most importantly I had a few problems which weren't major after my Cholecystectomy. If you wish to read about the A-Z experiences, it's here, but be warned it is a long long read which needs the patience of the world. It's meant for those who plan to undergo the same, but hey, if you manage to do it, DO leave a comment, I would love LOVE you for that :)


My 8 year old blog child

So now, coming back to this space, its almost 8 years since this baby was born. I used to nurture him throughout the day. He demanded almost all my free time and grew up happy and healthy. I visited and encouraged his baby friends, some already grown. I changed his dress and looks as he was growing up, added more nutrition to his food with new devices. He made me forget worries and tide over difficult situations in my life. Whatever done for him personally, I take the pleasure, it was from my side. He got cheers and fun from my friends who had babies just like him.
I have not publicised much about this part. My young child had made me proud when the reporters raved about him. Thanks to Olympia (The Hindu) and Nuvena (TOI)
Now that he is grown and on his own, I take the liberty of not over caring him..
He has made me proud to have improved my skills; be it presentation, writing, photography, creativity, patience and the utmost, made a confident me with a strong individuality!

I have earned many friends and am awed to see the individual talents in each. I am contented to have not fallen a victim of jealousy and gossips in this sphere, hopefully :). I don't recall any hurtful or bad incidents all through these years and call myself lucky. I still receive mails and personal phone calls who mention that I had been the inspiration for them! The proudest moments of a blogger! In turn, I continue to help and encourage my fellow bloggers when needed and am excited about their achievements.
Now that I receive hearty compliments from my relatives, distant and near, my happiness knows no bounds...
Blogging has really made me someone!!!


Now, will a heart shaped shortbread cookie recipe do for the Valentines? (Yikes) ;)

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