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Marigold Saffron Butter Cookies

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Marigold Saffron Butter Cookies are easy and simple cookies to bake with Edible Flower Marigold and Exotic Saffron. It is a welcoming flavor profile to bake on either special occasions or Holidays.

Marigold Saffron Butter Cookies

Marigold Saffron Butter Cookies

Marigold Saffron Butter Cookies

I am not much of a baker who experiments out of the box, but I like to stick with one basic baking recipe and develop the flavor profiles on based of that.


The basic Egg-less Cookie Recipe that I used in Jelly Thumbprint Cookies is phenomenal. It can be adapted with different flavor profiles and ingredients. I have used the same recipe and baked Kesar Pista Elaichi Biscuits , Crispy Walnut Chocolate Cookies and more. This recipe has never failed me.

Now coming to the 2 main ingredients of the cookie, Marigold and Saffron create a magical flavor profile together.

Marigold is an edible flower and is commonly known as Gendha in Hindi. This gold like beautiful flower has many important uses varying from medicine, food, dyeing clothes, religious celebrations and more. I have fond memories of childhood where we would pluck small marigolds from the garden, pinch the petals to color our hands with beautiful color and eat the base of the flower. It might sound puzzling to many but this is true.

Marigold Saffron Butter Cookies

Marigold Saffron Butter Cookies

Like Marigold, Saffron has its own place in the society for its multiple beneficial uses, again from medicinal, food coloring & flavoring, religious and more.

Well, I combined the 2 beautiful ingredients for the plain joy of food. It is like an Indian Dessert wrapped in a Cookie. So that is a double happiness for me – bringing in a little bit of my Indian heritage and mixing it with my American whereabouts.

This is how to make the Marigold Saffron Butter Cookies.

Before we go forward, I need to make sure that when you try this recipe, you know the following IMPORTANT INFORMATION –

  1. Marigold and Saffron, both lend warm flavor to the cookie.
  2. BUY ORGANIC EDIBLE MARIGOLD FLOWERS. These are normally available in the grocery stores like Giant, Kroger, Sprouts, Whole Foods for not more than $2.99 a box. These are placed where the boxed herbs are in the fresh produce area. Or ask the attendant to avoid any extra running around.
  3. If you are plucking the flowers from your flower beds, then make sure that these do not have any garden bugs and such. Pluck the fresh young flowers and not the old dying ones.
  4. Always Always Always, wash these flowers thoroughly, couple of times in COLD RUNNING WATER.
  5. If you have asthma or Pollen Allergies, do not eat these cookies.
Print
Marigold Saffron Butter Cookies
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
 

Marigold Saffron Butter Cookies are easy and simple cookies to bake with Edible Flower Marigold and Exotic Saffron. It is a welcoming flavor profile to bake on either special occasions or Holidays.

Course: Dessert
Cuisine: Indian
Servings: 2 dozen
Author: simplyvegetarian777
Ingredients
  • 1 cup All Purpose Flour
  • 1/2 cup Butter, unsalted at room temperature
  • 1/3 cup Sugar Make it 1/3 cup +1 tbsp for perfect sweetness
  • 1 small pinch Salt
  • 1 small pinch Baking Soda
  • 3 small flowers Marigold /Gendha Use Petals only and remove the stem and bottom of the flower.
  • 1 fat pinch Saffron flakes
  • 1 tbsp Milk, warm
Instructions

  1. Soak the Saffron in  warm milk and set aside. Also, chop the marigold petals roughly with kitchen scissors. Make sure that you do not bruise these, just cut delicately.

  2. Take a Mixing Bowl and add Butter + Sugar to it. Beat it with electric beater for full 3 minutes till it is light, fluffy and pale in color.

  3. Now add All purpose flour, salt, baking soda, roughly chopped marigold petals and saffron soaked in warm milk to the sugar butter mix.

  4. Take a small dinner fork and work your fork through the bowl, mixing all the ingredients gently. Mix only till all the ingredients come together in a dough. 

  5. DO NOT KNEAD THE DOUGH. WE JUST NEED TO BRING THE INGREDIENTS TOGETHER. It is important for good texture or it will make a tough cookie.

  6. Now transfer this dough onto a parchment / butter paper and shape into either rectangular or circular log. Wrap it up from all the sides tightly and refrigerate it for at least 40-50 minutes.

  7. Alternatively, you can leave the dough in the bowl. Cover it with plastic cling wrap and refrigerate for 40-50 minutes.

  8. Take out the cookie dough or cookie dough log. Let rest for few minutes. Meanwhile PREHEAT the OVEN at 350*F / 180*C. Line a baking tray with parchment/butter paper. Set aside. If you plan to bake all the cookies together, then you might need 2 BAKING TRAYS.

  9. If you made a log then, cut cookies about 1/3rd of an inch in thickness. If you refrigerated the dough as is, then spoon out 1/2 tbsp cookie dough, roll it gently into smooth ball and flatten a bit on your palm.

  10. Place the cookies 2 inches apart from each other. These spread out so keep good distance between cookies.

  11. Bake for exact 10 minutes. Take these out of the oven. Let sit on the tray for 2-3 minutes. Now carefully transfer these on cooling racks.

  12. You can store these in air tight container when they are cooled to the room temperature.

I am sure that you are tempted to try these cookies soon. Aren’t you? I promise that you won’t be disappointed, rather you will try it again and again.

These are perfect for Hostess Gift or bake these to celebrate any Indian Holiday. Or make these to treat yourself for no particular reason.

Marigold Saffron Butter Cookies

Marigold Saffron Butter Cookies

My girls loved these and couldn’t stop at one. I can see that happening at your place. These are so easy to bake with simple every day ingredients that these will be regular in the kitchen.

You may order the following from amazon to bake these cookies.

Mixing Bowl

Electric Beater

Baking Tray

Parchment / Butter Paper

Oven

Saffron

Edible Marigold Flower Petals

Can’t Bake it now? PIN IT FOR LATER!
Marigold Saffron Butter Cookies

Marigold Saffron Butter Cookies

When  you try these Marigold Saffron Butter Cookies this holiday season then do send me the feedback. I would love to know how you liked it. 🙂

In my Kitchen you will always EAT HAPPY & STAY HAPPY!

Sonal

Vegetable Cocktail Sandwiches

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Vegetable Cocktail Sandwiches

Vegetable Cocktail Sandwiches

Vegetable Cocktail Sandwiches

I know that you are smiling with nostalgia looking at these sandwiches. Am I right?

Vegetable Cocktail Sandwiches are the perfect answer to your anytime hunger. When your kids come running and yelling at the top of their lungs “Mumma Bhookh Lagi hai, Kuchh Khane ko do” (Mom I am hungry, give me something to eat)…..this should be your “Bas 2 minutes” (only 2 minutes)….answer.


The Vegetable Cocktail Sandwiches were a regular source of energy and food supply, especially in our teenage years, when the hunger was a constant factor. These sandwiches never failed to bring a happy and content feeling, be it as an after school snack, having a friend over snack, a last minute birthday party filler, weekend brunch, late night cousins gabbing session and many more such occasions.

The soft sandwich bread clubbed with fresh crisp slices of fresh tomatoes, onions, cucumbers and drenched in the layers of Mint Chutney, Ketchup and a good sprinkle of Chaat Masala . This sandwich is simple and tremendously gratifying.

These are perfect for game night, get togethers, not picnics, birthday parties, when you are happy, when you are sad, when you do not want to cook, when you want just one more dish to fill the table setting, when you want to snack, when you want to stay up late, or a quick grab and go breakfast….so many possibilities. Now tell me, are these ultimate sandwiches or not?

I had written a very useful article on SANDWICHES a while ago, about types of sandwiches, the dressings and spreads to use, packing a sandwich, types of breads used for sandwiches etc etc. Read the article here on Some Sandwich Basics from My Kitchen . This article is a good guide for sandwich references. You may want to save it.

Vegetable Cocktail Sandwiches

Vegetable Cocktail Sandwiches

Use this recipe for Mint Chutney .

Some other sandwiches from my blog are 

Mushroom Jalapeno Grilled Cheese Sandwich , Grilled Chipotle Sandwich , Pesto-Grilled Veg-Egg Sandwich and many more.

This is how you assemble the Vegetable Cocktail Sandwich.

Save Print
Vegetable Cocktail Sandwiches
Author: 
Recipe type: Snacks
Cuisine: Continental
Prep time: 
Total time: 
Serves: 4
 
Easy to make cocktail size sandwiches made with fresh vegetables and mint chutney.
Ingredients
  • Sandwich Bread Slices - 9
  • Onions - 1 small, sliced thin, in circles
  • Cucumbers - 1 medium, sliced thin
  • Toamtoes - 2 small, sliced thin
  • Butter - 1 tbsp or as needed, room temperature
  • Mint Chutney - 3 to 4 tsp or as needed
  • Ketchup - 3 to 4 tsp or as needed
  • Chaat Masala - 1 tsp
Instructions
  1. Take the bread slices and stack them over each other, 3-4 at a time. Take a sharp serrated knife and slice the uneven edges of the slices.
  2. Now make 3 stacks of 3 slices each. We are using 3 slices of the bread for each cocktail sandwich for layering.
Layering the Cocktail Sandwich
  1. Take the bottom slice of one stack and apply a layer of butter on it. Top the buttered slice with single layer of thinly sliced tomatoes and onions. Sprinkle a pinch of chaat masala. Apply some tomato ketchup on the top. Now take the 2nd slice of the bread. Stack it on top of tomato and onion layer. Apply Mint chutney on top of the 2nd slice and sprinkle some chaat masala. Top with thinly sliced cucumber slices. Take the 3rd slice and stack on top of it and close the sandwich.
  2. Now cut it into 4 even triangles by cutting diagonally. Secure each piece by a sandwich pick.
  3. Repeat the procedure with remaining 2 stacks of the slices.
Notes
These sandwiches ave to be made fresh. You can not make these in advance, though you can do the prep work in advance.
If you want to make it for parties, use thicker sliceof bread and use lettuce beneath sauces to avoid the sandwich becoming soggy.
For picnics, pack everything separate. Assemble and eat.
Wordpress Recipe Plugin by EasyRecipe

 

I enjoyed making these Vegetable Cocktail Sandwiches in my Indian American Kitchen and ate with a cup of warm Elaichi Chai. I am sure you will make these soon too.

Eat Happy! Stay Happy!

Sonal

Kesar Pista Elaichi Biscuits – Eggless

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Kesar Pista Elaichi Biscuits - Eggless

Kesar Pista Elaichi Biscuits – Eggless

Kesar is Saffron. Pista is Pistachio. Elaichi is cardamom.

Kesar Pista Elaichi Biscuits – Eggless or cookies have all the 3 beautiful delicate flavors combined together to bring out the Indian festive spirit in fusion form. The best part is that I have made these biscuits eggfree, keeping the festival of Holi in mind.


These biscuits melt in the mouth, and every single bite is like reliving the childhood back in India. Saffron in the cookie reminds me of the warmth of my mum and dadi. Pista brings the color of the festival to me with a royal sophistication. Elaichi….ahh…that aroma and flavor of cardamom lingers for long and lets me relish the golden moments, a little longer.

Since my birth country is India and karma bhoomi (place of livelihood) is America, many a times, my Indian American Kitchen gives shape to recipes combining the American techniques and Indian flavors. This recipe is one such recipe. I adapted the recipe from Joy of Baking‘s Pecan Shortbread Cookies. I read the recipe and picked the base and added my fusion flavors and the result was awesome.

Kesar Pista Elaichi Biscuits - Eggless

Kesar Pista Elaichi Biscuits – Eggless

My oldest daughter put one biscuit in her mouth and exclaimed – “Ma, it is almost like Gujiya in a cookie form”. I think that is the best compliment I have ever received since that exactly what I was aiming for and I accomplished it. Only a true foodie can understand my epitome of happiness at that minute.

To get some more eggless cookie recipes, check these out – Jelly Thumbprint Cookies, Chocolate Walnut Crisp Biscuits, Eggless Walnut Brownie and Oats Whole Wheat Nuts Biscotti.

Some other very popular Holi recipes from my blog are – Thandai Pudding, Achari Mathri, Gujiya, Baked Gujiya, Kanji, Dahi Pakodi and Jal Jeera.

Kesar Pista Elaichi Biscuits, eggless

Kesar Pista Elaichi Biscuits - Eggless

Kesar Pista Elaichi Biscuits – Eggless

Kitchen Equipments Required

Chopping board, knife, mortal – pestel, 2 baking trays, parchment paper or butter paper, electric egg beater, a big mixing bowl, a medium mixing bowl, a small microwave safe bowl, flour sifter (atta chhalni), heavy duty plastic wrap.

Ingredients

Maida / Refined Flour – 1 cup

Butter, unsalted – 1/2 cup, 1 stick at room temperature

Salt – 1 fat pinch

Sugar, fine – 1/3 cup + 1 tbsp

Kesar / Saffron – 1 fat pinch

Milk – 1&1/2 tbsp

Elaichi / Cardamom – 6 pods

Pista / Pistachio, usalted – 2 tbsp

Method

Preparing the Ingredients 

  1. Peel the cardamom pods and discard the peels. Crush the cardamom seeds into fine powder in the mortar-pestal. Set aside
  2. Heat 1&1/2 tbsp milk in microwave safe bowl for 15 seconds and soak saffron in it. Set aside.
  3. Chop the peeled unsalted pistachios into fine and thin slices. Set aside.

Preparing the Cookie / Biscuit Dough

  1. Take the medium bowl and sift the flour and salt in it. Set aside.
  2. Take the big bowl. Add the soft butter and sugar to the bowl. Whisk and Beat the sugar and butter together for about 3 minutes till light and creamy, with electric egg beater.
  3. Add saffron milk and cardamom powder to the mixing bowl. Mix well.
  4. Now add flour and chopped pistachios to the butter mixture. Slowly and gently incorporate the butter sugar mix with flour and pistachio. Combine together to make a cookie dough. We do not knead this dough. Just gather together in the bowl.
  5. Take a large piece of heavy duty plastic wrap. Empty the dough with crumbs on the plastic wrap. Make a log of even sides. Start wrapping the dough in the plastic wrap while spreading it long and shaping evenly. You may shape it in a square-shape log or circular-shape log. Wrap it tightly from all the sides.
  6. Refrigerate the cookie dough log for about 3 hrs. You may refrigerate it overnight also.

Baking the Cookies

  1. Take the cookie-dough log out. Let it rest at the room temperature for about 10-12 minutes.
  2. Meanwhile, preheat the oven at 350*F / 180*C. Line the 2 baking sheets with parchment or butter paper.
  3. Mark 1/2 inch thick marks on the cookie log. It would yield about 16-20 cookies. Cut out the cookies and place them on the cookie sheets 2 inches apart from each other.
  4. Bake these cookies for about 10-12 minutes till the sides of the cookie turn pinkish brown.
  5. Take them out. Cool at the room temperature over the cooling wires. They will firm up in texture, after cooling.
  6. Store in air tight container.

Notes 

  1. I made thinner cookies about 1/4 inch thick. You may decide the thickness to your desire.
  2. You may shape them as desired. Instead of making a log, you may make a disc out of the cookie dough and refrigerate the disc instead of log.

I had had a great time creating and baking these cookies in my Indian American Kitchen for Holi. I am sure that you will love these too! These are perfect to entertain friends and family. These also make the perfect Hostess Gift.

Sonal

Cinnamon Sugar Bites with Chocolate Drizzle

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Cinnamon Sugar Bites with Chocolate Drizzle

Cinnamon Sugar Bites with Chocolate Drizzle

Sometimes the happiness is Semi Home-made! Little effort and Big results. That’s the beauty of instant ideas……not always, but sometimes…

Cinnamon Sugar Bites with Chocolate Drizzle

Cinnamon Sugar Bites with Chocolate Drizzle


I am not much of a dessert person in the sense who will spend hours in making desserts. My desserts need to be quick and still delicious without being overpowering sweet!! Therefore, I am always looking for shortcuts and quick works.

Super Bowl finals are coming up on 7th February and I have to have a dessert to entertain the guests at home, which is my family…..😱…and I am not making any elaborate dessert. So I thought of doing a test run.

Had bought a pack of Pillsbury Original Breadsticks, so put that to work. Popped open the box, cut the breadsticks into bite size bits, baked, rolled in cinnamon sugar dust and drizzled with quick chocolate sauce… Bam!! A finger licking, light, delcious, scrumptious, perfect dessert is born. I think I will send it to Pillsbury to have a look at these babies.

Cinnamon Sugar Bites with Chocolate Drizzle

Cinnamon Sugar Bites with Chocolate Drizzle

Like no 2 zebras or giraffes or tigers or leopards have same spots or stripes, similarly, no 2 munchies here have similar chocolate drizzle pattern 😂😂. They are just happy and content that they are poured with some chocolate love…warm, silk, smooth and just so sensuous!😜

Cinnamon Sugar Bites with Chocolate Drizzle

Cinnamon Sugar Bites with Chocolate Drizzle

As if the heavy drizzle wasn’t enough, my little munchkin, Myraa, picked one Bite and dunked it in leftover chocolate sauce and stuffed her mouth. Those tiny chubby hands, painted with chocolate, looked so cute that I had to stop her in between and click it ;). She kept eating these till I pull her away forcefully. Her hands, nose and chin all were chocolate kissed. 😂

This is how I made it with the help of my sousse chef, Myraa!

Cinnamon Sugar Bites with Chocolate Drizzle

  • Servings: 8-10
  • Difficulty: easy
  • Print

Cinnamon Sugar Bites with Chocolate Drizzle

Cinnamon Sugar Bites with Chocolate Drizzle

Kitchen Equipments Required

Baking sheet, parchment or butter paper, chopping board and knife, a big bowl or box to toss the baked bites in cinnamon sugar, a small microwave safe bowl, a fork or a small whisk, a pastry brush.

Ingredients

Pillsbury Bread sticks, ready to bake pack – 1 (refer to the pictogram picture 1 in “Method” section.

Butter – 2 tbsp, melted

Sugar, powdered – 2 tbsp

Cinnamon powder – 1 tbsp

Chocolate Drizzle – 1/4 each of Chocolate chips and heavy cream.

Method

image

  1. Preheat th oven at 375*F and line a baking sheet with parchment paper. Set aside.
  2. Open the Pillsbury breadstick box. Take the dough out. Spread it on the chopping board. Separate the breadsticks.
  3. Cut out 1×1 inch squares from each bread stick, approx 4 bites from each stick.
  4. Place them in the baking sheet. Bake it for 7-9 minutes till the bread bites become golden from the top.
  5. Meanwhile, take a big deep bowl or box. Mix sugar and cinnamon in it. Toss and set aside.
  6. While the bread bites are baking, take the microwave safe bowl and add heavy cream and chocolate chips. Microwave for 30 seconds and take out. Whisk it till Choco chips dissolve in cream. A lush chcolate drizzle is ready.
  7. When the bread bites are baked, brush them with warm melted butter.
  8. Immediately add these to the box of cinnamon and sugar. Toss and coat them well with the cinnamon sugar.
  9. Lay them back on the baking tray. Drizzle them over with Chocolate drizzle.

If you are making any Super Bowl Party Vegetarian or Vegan Appetizer, Dip or Dessert, please link back. I am putting a Collective of Super Bowl Party Food together and looking for some good easy recipes! Join in and let’s all have some fun!!

Taking these to Throwback Thursdays to share some cinnamon sugar and chocolate love!!

Throwback Thursdays

Throwback Thursdays

Taking this to Fiesta Friday 104, cohosted by talented Hilda and Mila !

 

Had a great time baking these with my munchkin in my Indian American Kitchen. I bet you will love making these too!

Sonal

 

Jelly Thumbprint Cookies, Eggless

by 7 Comments

image

These bite sized happiness is what you want sometimes. One bite, melt in the mouth, mini moments of joy….yes this is what these cookies are!

image

Eggless Jelly Thumbprint Cookies


I wanted to make these cookies eggless. Most of the recipes I read had eggs in it. Then I decided to shortlist a recipe which is more of a shortbread kind. Flour, Sugar and Butter! As simple as that!

Eggless Jelly Thumbprint Cookies

Eggless Jelly Thumbprint Cookies

Beautifully baked, filled with strawberry jam/jelly in the middle, are so festive and pleasant to eyes!

Eggless Jelly Thumbprint Cookies

Eggless Jelly Thumbprint Cookies

This is the simplest recipe, which I adapted from Here -The Tickling Palates!

This is how I made it

Eggless Jelly Thumbprint Cookies

  • Servings: makes 18 mini cookies
  • Difficulty: easy
  • Print

image

Kitchen Equipments Required 

Mixing Bowl, Microwave safe bowl, a stirring spoon, egg beater or whisk, a plastic wrap, baking tray, butter or parchment paper, oven.

Ingredients 

All purpose flour – 1cup

Sugar, fine crystal – 1/2 cup

Butter, unsalted – 1/2 cup, softened at room temperature

Salt – a small pinch

Milk – 1 tbsp

Vanilla Essence – 1/2 tsp

Strawberry Jam or of your choice  – 1&1/2 tbsp

Water – 1 tbsp

Method

  1. Take the mixing bowl. Add butter and sugar to it and cream together till smooth with egg beater.
  2. Add flour and salt to the bowl. Incorporate well and bring the ingredients together in a crumbly dough. Don’t knead or else we will not get a good flakey texture. If it is too crumbly, add 1 tbsp milk to bind it.
  3. Transfer this dough to a plastic wrap and close tightly. Refrigerate for 20 minutes. Do not over refrigerate or else it will become too hard to manage. If you keep the dough overnight in the refrigerator, then bring it out and let it rest till it is kind of soft to mould and shape.
  4. Preheat the oven at 375*F / 190*C. Line a baking sheet with baking paper.
  5. Take the microwave safe bowl. Add jelly and water to it. Microwave for 15-20 seconds. Take it out and stir well.
  6. Divide the cookie dough in 18 equal small balls.
  7. Slightly flatten these. Make a indent or hole in the middle of the cookie.
  8. Fill the indent in the cookies with a 1/4 to 1/2 tsp of jelly.
  9. Place these cookies on the baking sheet, at least 2 inches apart.
  10. Bake for 12 minutes and then take these out of the oven. Switch the oven off. Do not open the oven again and again to check on the cookies.
  11. After 2 minutes, transfer on the wire rack to cool till they reach room temperature. These are tempting to eat hot but be careful since jelly is hot.

Notes

  1. You may use half and half, i.e., half all purpose flour and half whole wheat flour.
  2. You may use any kind of jam and jelly for the filling.
  3. You may use caramel or chocolate ganache or Nutella to fill the middle.
  4. These cookies store for a week at room temperature.
  5. If you are using salted butter, then skip the salt.
  6. These make beautiful hostess gift.

Garlicky Creamy Mashed Potatoes

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Garlicky Creamy Mashed Potatoes

Garlicky Creamy Mashed Potatoes

Garlicky Creamy Mashed Potatoes

Garlicky Creamy Mashed Potatoes is the ultimate comfort food. It is creamy, rich, indulging and heart warming.

America’s favorite food has to be Mashed Potatoes, for sure! No American meal is complete without the side of mashed potatoes! They are creamy, delicious, buttery, delicious, rich, delicious….and way too much delicious! I used “delicious” way too many times! 😱😂. But that’s the only way to describe these comforting potatoes. No fried potato can match this kind.

Garlicky Creamy Mashed Potatoes

Garlicky Creamy Mashed Potatoes

These potatoes are cooked with butter, garlic, milk, salt, freshly crushed black pepper and some chives and voila you end up with decadence in a pot! 6 simple ingredients and a pot full of comfort! Now mashed potatoes have several recipes to follow. They are cooked in different ways, throughout the country. But this is the way my oldest daughter loves it and this is the way I cook it! If you are looking for last minute mashed potatoes recipe, this is the one! Yes! It beats the flavor of Bob Evan’s mashed potatoes! I swear! 

Garlicky Creamy Mashed Potatoes

Garlicky Creamy Mashed Potatoes

My oldest daughter is a big fan of Mashed Potatoes and can savor a bowl of it anytime. The crinkles of happiness with every bite shows the contentment. This dish will cheer you up when you are down in dungeons, or make you happier in a good company. This can make the quietest of your guest moan with pleasure and the quiet the loudest of them to savor the warmth and comfort in each bite.

Garlicky Creamy Mashed Potatoes is a regular dish for my Thanks Giving Meal. Served along side the fancies of the food like roasted vegetables, jeweled rice etc, it manages to steal the show.

Some other Potato Dishes on the blog are –

Pan Fried Garlic & Rosemary Potatoes

Potato Semolina Cutlets

Double Baked Potato Jackets

Time for the recipe!

recipe title=”Garlicky Creamy Mashed Potatoes” servings=”6-8″  difficulty=”easy”]

Garlicky Creamy Mashed Potatoes 1

Garlicky Creamy Mashed Potatoes 1

Kitchen Eauipments Required

Chopping board, knife, heavy bottom non stick or hard anodized big pot with lid, stirring spoon, potato masher.

Ingredients

Potatoes – 2 large or 4 medium. Almost 3 &1/2 cups chopped roughly. I used Russet Potatoes because of their firm and less watery texture. You may use “purana aloo” in place of russet. Or for that matter, any potato would do!

Garlic – 4 big pods or 6 small, chopped fine

Milk – 4&1/2 cups

Oil & Spices

Butter – 2&1/2 tbsp

Salt to taste. Potatoes need to be salted slightly on the heavy side. Taste and add slowly.

Black pepper, freshly ground, to taste.

Chives – to garnish. You may garnish these with parsley or Rosemary or thyme, an herb of your choice.

Method

  1. Wash and peel the potatoes roughly, leaving some skin on. Chop them into rough pieces.
  2. Heat butter in the pot. Add garlic to the pot and sauté till slightly golden.
  3. Add the chopped potatoes to the pot. Toss and cook for a minute.
  4. Now pour 3&1/2 cups of milk to the pot. Stir. Lower the flame to lower medium.
  5. Cover with lid. Let it cook till potatoes are tender. Keep stirring and mashing often to avoid any burnt bottoms.
  6. Once the potatoes are tender, take the potato masher, work through the potato pieces and mash them. I like my mashed potatoes slightly chunky, so I do a rough mash. If you like yours smooth, run a hand blender though the pot.
  7. After mashing, they might look slightly dry. Add the rest of the 1 cup of milk and cook for another minute.
  8. Pour in the serving dish, garnish with some chopped chives and top with more butter.

A deliciously warm, creamy and comforting side of mashed potatoes is ready!
[/recipe]

A comforting bowl of goodness from my Indian American kitchen to yours!

Have a great day of gratitude and appreciation people!

Love

Sonal

 

Dark Chocolate & Walnuts Brookie

by 19 Comments

   
Brookie? It’s a casp between a cookie and a brownie. Yes sir! Yes Ma’m! That exists.

 
Deliciousness of a cookie and the chewiness of a brownie. Can you ask for more, when that comes together?

 


I have adapted this recipe from Martha Stewart. If I may say so, I am slowly becoming a Martha Convert. There was a time, when I had a preconceived notion about Martha which wasn’t very pleasant for some reason (my apologies to her fans). But slowly and slowly I am becoming a fan of her baking recipes. They are simple (most of the time), made with easily available ingredients and always successful. 

 
Another special thing with this recipe is that I am visiting Angie’s Fiesta Friday after along gap. I hope that lovely co-hosts Kaila and Jenny get a glimpse of it and enjoy as much my family enjoyed these! 

 
Look at the wonderful brownie like texture inside the delicate cookie shell. Amazing! Isn’t it?

 
A good walnut chocolate brookie is best eaten with a cup of cold milk! Agree?

For original recipe, click on this link!
This is how I adapted it!

Dark Chocolate & Walnut Brookies

  • Servings: 24-25 cookies
  • Difficulty: easy
  • Print

 

Kitchen Equipments Required

Chopping board, 2 baking sheets, parchment or butter paper, 1 big mixing bowl, 1 medium bowl, 1 microwave safe bowl, electric beater, oven, fork.

Ingredients 

All purpose flour / Maida – 1&3/4 cups

Dark coco powder – 1/2 cup, unsweetened

Baking Soda – 1/2 tsp

Salt – 1/2 tsp

Chocolate chips – 1 cup

Butter – 8 tbsp, unsalted

Sugar – 1&1/2 cups

Eggs – 3 medium

Vanilla essence – 1 tsp

Walnuts – 1 cup, roughly chopped

Method

1. Preheat oven to 325*F / 180*C. Line the baking sheets with parchment papers.

2. Take the medium bowl and add flour, cocoa powder, baking soda, and salt in it and set aside. 

3. Take the microwave safe bowl and add chocolate chips with butter in it. Microwave for 30-45 seconds. Take the fork and mix well.

4. Transfer chocolate mixture to the big bowl. Add sugar, eggs, and vanilla and mix on medium speed until combined. 

5. Reduce speed to low and gradually mix in flour mixture. Fold in walnut pieces.

6. Scoop batter using a big spoon and place 2 inches apart on parchment-lined baking sheets. 

7. Bake until Brookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. 

Note – Brookies can be stored in an airtight container at room temperature for up to 3 days.



Enjoy this yummy treat over the weekend.

Sonal


Mushroom Soup

by 23 Comments

 

I am a huge mushroom fan, so much so that on my Pinterest, I have a separate board just for mushroom recipes. Yes! 😊

  


When I saw this recipe on The Dinner Party Collective, created by Francesca, I had to recreate it in my own version. This makes an elegant starter for any party or a good companion for chilled and rained down nights! 

Here is my version!

Mushroom Soup

  • Servings: 2
  • Difficulty: easy
  • Print

  

Kitchen Equipments Required

Chopping board, knife, a sauce pan with lid, a cup and a fork, stirring spoon, hand blender or blender.

Ingredients 

Butter – 1 tbsp

Mushrooms – 2 cups chopped. I used a mix of crimini, shitake and oyester. You may use button mushrooms too.

Garlic – 2 cloves, chopped

Onion – 1/4 cup, chopped fine

Corn flour/starch – 1 tbsp

Milk – 1 cup. I used skimmed milk. You may use full fat or heavy cream.

Water – 2 cups. You may use vegetable broth too.

Rosemary – 2 fat pinches, dry

Salt and black pepper to taste

Method

1. Heat butter in the sauce pan. Add garlic and onions to it. Sauté on end in heat for 2-4 minutes till soft and slightly browned.

2. Add chopped mushrooms and rosemary. Stir and sauté on medium flame for about 5 minutes. 

3. Meanwhile dissolve corn flour/starch in 1 cup milk. Make sure there are no lumps.

4. Add this Cornflour mix to the sauce pan. Add 2 cups water and salt and black pepper to taste. Stir. 

5. Bring it to a boil. Lower the flame and simmer for another 5-7 minutes till the soup thickens in the pan.

6. Switch off the flame. Cool it a bit. Blend it to either a fine purée or chunky soup.

7. Pour it back to the pan. Bring it to a boil and switch off. 

The super easy and super tasty earthy Mushroom Soup is ready!

Enjoy a cup of soup with family and friends on a rainy day to warm yourself up.

Sonal

Lemon Cake Loaf – Happy 4th of July

by 26 Comments

  

Happy 4th of July Folks! Finally a long awaited weekend for many Americans. A weekend filled with lot of Barbeques, grilling, park picnics, backyard get togethers and pot lucks. A weekend where, Americans rejoice the sweetness of freedom and independence. A weekend to celebrate American Independence Day! 


Bringing an easy and delicious dessert to share this weekend with family and folks. It yells Summer all over 😀. It’s lemony! It’s citrus, ofcourse! It’s pure golden sunshine! I think this is going to be my favorite cake from now on.  Sharing this cake at Angie’s Fiesta Friday, co-hosted by J & J team aka Josette and Julie !

This is how I made it! 

This recipe is adapted from “1 mix, 100 cakes” by Christine France!

Lemon Cake Loaf

  • Servings: 10-12 slices
  • Difficulty: easy
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 Kitchen Equipments Required

Big bowl, a microwave safe bowl, a small bowl, fork or stirrer, sieve (chhalni), 5 cup loaf pan, cooling rack

Ingredients 

Oil or melted butter – for greasing the pan

All purpose flour – 1&1/2 cups

Baking powder – 1 tbsp

Butter – 1/2 cup, melted and cooled

Sugar – 1/2 cup, fine quality. (I normally decrease the sugar quantity from the original recipes since the book recipes call for too much sugar. If you like your cakes sweeter, then use 3/4 cup).

Eggs – 3, beaten

Lemon Zest/Rind – of 1 lemon, finely grated, approximately 1&1/2 tbsp

Lemon juice – 2 tbsp

Syrup (optional)

Fine confectioner’s sugar – 2 tbsp

Lemon juice – 1 tbsp

Method

1. Preheat the oven to 350*F/180*C. Grease the cake loaf pan.

2. Take the big bowl. Sift flour and baking soda in it. Stir. 

3. Add melted and cooled butter, sugar and eggs to the bowl. Beat well with fork or stirrer into a smooth batter.

4. Now add lemon rind and lemon juice to the batter in the bowl. Stir well.

5. Pour the batter into the greased pan. Flatten it out with spoon or spatula. Tap the pan on the counter to release any trapped air.

6. Bake it in the oven for 30-35 minutes till the tooth pick comes out clean with little crumb. It will rise well and be nice yellow on the surface and golden in the edges.

7. Take the pan out and transfer to wire rack. Let rest for 5-7 minutes and then gently take out out of the pan and let rest on a lined surface.

8. Syrup – Put the confectioners sugar and lemon juice in a pan and heat gently without boiling, stirring until the sugar dissolves.

9. Prick the top of the cake several times while it’s still warm. Slather the syrup over it and garnish with some more lemon zest. 

Cut and serve in Slices!

Have a great 4th of July, Folks! 

Sonal!

Eggless Walnut Brownie

by 42 Comments

 
Brownies have become hot favorite dessert in my house lately. After the success of perfect Fudgy Brownie, last time, I thought of experimenting with eggless version of brownie. It came out beautiful. Though can’t compare the textures of eggs included and egg-less brownies, nonetheless, it was delicious and my kids loved it!

 
Many of you are in treat for this one…the ones who do not eat eggs and the ones who do not have eggs handy. You can whip this up with minimum ingredients and least work. These can be your “to-go” brownies. Nutty Walnuts add amazing bite and texture to these.

Taking these to Angie’s Fiesta Friday, co-hosted by Loretta and Caroline!


This is how to make these!

Eggless Walnut Brownie

  • Servings: 25 small squares
  • Difficulty: easy
  • Print

  
Kitchen Equipments Required

1 big bowl, 1 microwave safe bowl, a wore whisk, 9×9 cake pan, parchment or butter paper, a spreading knife, fork, sieve.

Ingredients

Semi sweet chocolate chips – 1&1/4 cup
Butter – 1/2 cup 
Sugar, regular – a little more than 3/4 cup 

Thick Yogurt – 1/2 cup

Vanilla extract – 1 tsp

All purpose flour – 1/2 cup+2 tbsp 

Coco powder, unsweetened – 2 tbsp

Salt – a pinch

Walnuts – 1 cup, chopped roughly

Method 
Preheat the oven at 350*F/180*C. Line the cake pan with parchment paper.

1. Take the microwave safe bowl. Add butter and choco chips to it. Microwave on high for 20 seconds. Take it out. Stir with a fork and microwave again for 20-30 seconds till it is warm enough. Take it out. Mix well with fork. Transfer to the big bowl. Set aside to cool for 2 minutes.
2. Now add sugar to the butter chocolate mixture. Whisk it well with wire whisk until well incorporated, for a minute.

3. Add thick yogurt to the bowl. Whisk until blend well. Add vanilla essence and stir well.

4. Sift the flour, salt and coco powder through sieve in the bowl. Use the whisk and incorporate everything together. Add chopped walnuts to it and stir again. It is a tight batter.

5. Pour this batter in the pan. Spread with the spreading knife evenly. 

6. Bake for 40-50 minutes. Check after 30 minutes. Bake till the wooden tooth pick comes out clean with little crumbs.  

Notes

1. Make sure that yogurt used is not sour at all and is thick. You may use Greek yogurt as well!

2. Cool it to room temperature and then store in air right container in refrigerator. 

Bake this super easy and yummy brownie this weekend for the family and have some chocolate love!

Sonal

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