Featuring over 350 tried and tested recipes that can be prepared at home. From comfort food to restaurant style. Plus 110+ articles on Kitchen and Cooking Tips, Restaurant Reviews and more.
Showing posts with label Mathri (Savory Indian Cookies). Show all posts
Showing posts with label Mathri (Savory Indian Cookies). Show all posts

Monday, 26 August 2019

Martha Stewart's Rugelach





For Debarshi’s birthday this year, I decided to try a few recipes from the Martha Stewart’s baking handbook (gifted to me by my best friend). You will not believe it but this book has some amazing recipes. They are not the usual muffin and cookies but rather new things which always impress me. I just love learning new things. Today’s recipe is Rugelach.


What is a Rugelach?
Rugelach is a filled sweet pastry. It originated in the Jewish community of Poland and is also quite popular in the cafes and bakeries of Israel. We do not have anything resembling a Rugelach in India so this was a totally new thing for me. I had no idea how it will taste except that it had some very delicious ingredients and fillings in it. Just imagine them as cookies where a filling of nuts and chocolate is rolled up in a triangle of dough. They are small in size (bite sized – 1 inch long), look fancy but believe me making them is quite easy.
What is in a Rugelach?
Rugelach dough is kneaded with cream cheese and butter. It is then chilled, rolled into a big round and filled with ingredients of your choice. I omitted Cinnamon from the recipe because Debarshi is not too fond of it but if you want you can add it. The ground nuts and jelly with the chocolate chips make it super yummy. You can of course use different fillings to make different batches.

I made the dough in my stand mixer which made it tender but not overly wet. Remember we will be using butter and cream cheese and they may start to melt and make a mess if you use your hands. Another option is pastry cutter which is a little labor intensive but helpful. My stand mixer makes the dough super fast thus reducing the possibility of butter run down/ clean up situations.
Don’t forget the egg yolks! They add another level of richness to the dough. The egg wash also brings a decadent color on them. I think Rugelach is the best way to enjoy bakery level pastry at home, they are delicious and making them at home doesn’t involve too much hassle. Now just because they are so easy to make you may be tempted to make them on a rotation basis. However, do keep in mind that this is not a super healthy recipe so maintain a little restraint while consuming it. The balance between salt (in the dough) and sweet (in the filling) makes this unbelievable delectable flavor which always makes me take one more (my head says ‘Control’ but my heart refuses to follow).

How to shape a Rugelach?
While there are quite a few ways of rolling the Rugelach (you can roll the dough and slice it, making it a flat spiral), the book asked for rolling the dough into a big round and then slice it like thin pizza slices (use a pizza cutter) and roll them into crescent shape. I think the latter makes the Rugelach look store bought and is easy too. You may feel that rolling individual Rugelach is a bit much but I just love this shape. If you feel that you are not able to roll it perfectly, don’t worry, they will still taste buttery and flaky and just the right amount of sweet.
Make it a fun project with friends or kids
Making rugelach is easy especially once the dough has been kneaded. If you like baking with friends, this could be a very good recipe for you. Just imagine this as making your own pizza. Roll up the dough and spread the fillings on it, slice it and roll it up. This is like baking a sophisticated cookie where you are doing a few extra steps and baking something nice. I am sure kids will like it too because they can add their favorite jam/ jellies and fillings. If your plans change, you can always freeze the dough and make the Rugelach some other time whenever you want.

The very first batch I made, filled my mind with all these amazing filling ideas, not only sweet but savory as well. So, I decided to give savory Rugelach a try.

Seriously if you love the sweet Rugelach, try my savory twist as well.
Ingredients:
For the Dough:
  • Unsalted Butter - 2 sticks, room temperature
  • Cream Cheese - 8 ounces, room temperature
  • Granulated Sugar – ¾ cup 
  • Egg Yolks - 3 large 
  • Pure Vanilla Extract - 1 teaspoon 
  • Salt – ¼ teaspoon plus a pinch 
  • All-Purpose Flour – 2 1/3 cups, plus more for dusting


For the Filling:
  • Walnuts – 1 ¼ cups, halves or pieces
  • Sugar – ½ cup 
  • Cinnamon – a pinch (optional)
  • Salt – a pinch 
  • Apricot Jelly – 1 cup plus 2 tablespoons, melted
  • Mini Semisweet Chocolate Chips - 1 cup
  • Raisins – 1 cup


For the Finishing:
  • Egg - 1 large
  • Fine Granulated (Icing) Sugar – ¼ cup, for sprinkling


Directions:
Make the dough: 
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. 
  • Add ½ cup granulated sugar and ¼ teaspoon salt, beat until combined and fluffy, about 3 minutes.
  • Add the egg yolks, one at a time, beating to combine after each (Read: Basic Kitchen Measurements to know how to easily separate the egg whites and yolks).
  • With the mixer on low speed, beat in flour to combine.
  • Mix in vanilla.
  • Turn out the dough on a lightly floured work surface. 
  • Divide into 3 equal pieces and shape into flattened disks, wrap each in plastic. 
  • Refrigerate at least 1 hour or overnight. (Tip: I froze the dough overnight then thawed it in fridge for 4-5 hours, it helped shape the dough better).



Make the filling: 
  • In the food chopper (or processor), pulse together the Walnuts, remaining ¼ cup of granulated Sugar, Cinnamon (if adding) and pinch of Salt until finely ground.
  • Set aside.
  • Mix the Chocolate Chips and Raisins in a bowl.


To Bake:
  • Preheat the oven to 325 degrees F with racks in the upper and lower thirds. 
  • Line three baking sheets with parchment paper, set aside.
  • On a lightly floured work surface, roll out one piece of dough into a 10-inch round, about ¼ inch thick. 
  • Brush the top evenly with melted jelly. 
  • Sprinkle with a third of the walnut mixture and a third of the chocolate chips and Raisins mixture. 
  • Using the rolling pin, gently roll over the round to press the filling into the dough.




  • Using a pizza cutter or sharp knife, cut the round into 16 equal wedges. 


  • Beginning with the outside edge of each wedge, roll to enclose filling.
  • Place about 1 inch apart on the prepared baking sheets (I put the rolled side down, it helps to hold it together). 
  • Repeat with remaining dough and filling ingredients. 
  • Lightly beat the whole egg, brush over tops and sprinkle with sanding sugar. 


  • Bake two sheets, rotating halfway through, until the cookies are golden brown, 20 to 25 minutes.
  • Transfer to a wire rack to cool completely.
  • Repeat with remaining baking sheet.
  • Rugelach can be kept in an airtight container at room temperature for up to 4 days.
Love cookies? Try these recipes as well:


Posted by at 2 comments:
Labels: , , , , , ,

Monday, 29 October 2018

Chocolate Chip Walnut Cookies



These cookies have a perfectly balanced texture. They are tender on the inside and crunchy on the outside. They are absolutely delightful to eat and so cute to look! If you don’t want to go for all this decoration, you can very well just mix the chocolate chips and walnuts in the cookie dough and save yourself a lot of time. However, I feel that decorating these cookies do bring out the flavor in them. You get a chocolate chip in every bite and then the center has a big whole walnut! You can bake these and gift them to your friends and family. After all they do look store bought! 

If you start researching on Chocolate Chip cookies, you will find that all the recipes are not so different from each other. There will be a difference in amount of flour and sugar, or perhaps the nuts (Pecans instead of Walnuts). Some even use Milk chocolate chips instead of regular ones. But believe me the whole process of baking and decorating the cookies, do have a big impact on the flavor. 

So, give this recipe a try and don’t forget to share with friends and family. After all, who can say no to these beautiful cookies. In the meantime, I am just going to go and grab another one for myself. Believe me I am trying to control but these cookies are yummylicious. I think I will just bake a separate batch for my friends!


If you like the recipe, please share it on Facebook, Twitter or Instagram and don’t forget to post your comments, pictures and suggestions.


Ingredients:
  • Unsalted Butter – ½ cup
  • White Sugar – ½ cup 
  • Brown Sugar – ½ cup, packed 
  • Egg - 1 
  • Vanilla Extract - 1 teaspoon 
  • All-Purpose Flour – 1 ½ cups 
  • Baking Soda – ½ teaspoon 
  • Hot Water - 1 teaspoon 
  • Salt – ¼ teaspoon 
  • Semisweet Chocolate Chips - 1 cup 
  • Whole Walnuts - about a cup 
Preparations first:
  • Place the Butter in the stand mixer bowl for an hour to let it soften up
  • Measure all the ingredients and put them aside.
  • Place the Egg on the kitchen counter to bring it to room temperature.
  • Sift the White Sugar and Flour to remove any lumps.

Directions:
  • Cream together the Butter, White Sugar and Brown Sugar until smooth. 
  • Beat in the Egg.
  • Stir in the Vanilla Extract. 
  • Dissolve Baking Soda in hot water. 
  • Add to batter along with Salt. 
  • Stir in flour.
  • Refrigerate for half an hour (this will help the butter to harden up a bit thus making it easier to form into shape).
  • Preheat the oven to 350 degrees F. 
  • Roll into balls and arrange on the baking sheet lined with parchment. Make sure to leave some space between the cookies.


Tip: If you have kids helping you, this is a good time to ask them to make the balls and decorate.


  • Decorate with Chocolate Chips and Walnuts (Note: You can also mix the toppings in the cookie dough if you want to save some time but see how cute they look!)



  • Bake for about 10 minutes in the preheated oven, or until the edges are nicely browned. 


Recommended Reading:
Posted by at 2 comments:
Labels: , , , , , ,

Monday, 22 October 2018

Boozy Cookies



With the winter knocking on our doors, what could be more delicious to go with a cup of hot coffee than a cookie! 

Now you be careful while sharing these cookies because they have alcohol in them. Foodies I bring to you a cold weather favorite of grown ups – Boozy Cookies. These cookies are inspired by fruitcake not only in their taste but in appearance as well.
Start by soaking Dried Cherries, Cranberries and Walnuts for 1-2 days in Brandy. Mix them in the cookie dough, bake and enjoy!

Make sure to bake a different type of cookies (example: chocolate chips) for the kids so that you don’t get all mixed up. Remember, these special cookies are for grown ups only. 
Ingredients:
  • Granulated White Sugar - 1 ¼ cups 
  • Brown Sugar – ½ cup  
  • Unsalted Butter – ½ cup
  • Vanilla Extract - 1 teaspoon 
  • Egg - 1 large 
  • All-Purpose Flour - 1 ¾ cups
  • Baking Soda - 1 teaspoon  
  • Salt – ¼ teaspoon  
  • Dried Cranberries + dried Cherries – ¾ cup 
  • Brandy – ¼ cup 
  • Walnut Pieces – ½ cup


Others:
  • Parchment paper
  • Baking Tray
  • Cooling Racks
  • Spatula
Do ahead:
  • Toast the Walnuts lightly on a pan over medium heat.
  • Dip the Walnuts, Cranberries and Cherries in Brandy. 
  • Toss to coat. 
  • Cover and refrigerate for 24 hours.
Preparations prior baking:
  • Place the Butter in the stand mixer bowl and let it sit on your counter top for an hour to come to the room temperature.
  • Keep the Egg outside as well so that it also comes to room temperature (makes it easier to mix).
Directions to mix and bake:
  • Start the stand mixer and beat the Butter.
  • Line the baking tray with parchment paper.
  • Add the Brown Sugar in the mixer. Continue beating on medium speed. 
  • Add the Granulated White Sugar and Vanilla Extract in the bowl. Beat until fluffy. 
  • Add the Egg. Beat just until blended. 
  • Preheat the oven to 350° F.
  • Sift and mix the All-Purpose Flour, Baking Soda and Salt together. 
  • Add the dry products in small portions to the butter mix. Beat on low speed to mix.
  • Stir plumped Cranberries, Cherries and Walnut pieces into the cookie dough (Note: The Brandy will be fully absorbed by the nuts, if it isn’t then don’t add it in the dough because it will make it runny).
  • Roll into rounds and place them apart on the baking sheet. 
  • Bake 10 to 14 minutes or until the cookies are lightly browned.


Tip: Touch the top of the cookies, if it’s firm then the cookies are baked through.



Recommended Reading:
Posted by at 2 comments:
Labels: , , , , ,

Tuesday, 5 September 2017

Know more about Joan (Ajwain or Carom Seeds)




Remember those yummy savory Indian cookies called Mathris? Easy to prepare and delicious to eat, Mathris are one of the common snack items in many Indian homes. I just love the crisp texture and taste of the Mathris and can never stop after eating just one. A few weeks back, I shared this cookie with one of my friends, who was very surprised that even though the cookie was deep fried it didn’t create any digestive disorder. This made me think, there must be something special in the ingredients and I got my answer – Joan.

Joan (known as Ajwain in Hindi and Carom Seeds in English) is widely used in Indian cooking. They are used to temper the oil and add more flavor in the bland Dals (lentils) or kneaded in the dough of Luchi or Kachoris. They are also added in the batters of Beguni and Bora (Fritters), used in the preparation of Achars (Pickles), Mathris, Seo, Papri and other Namkeens (different types of savory cookies) and Sabjis (stir fried vegetables). They are highly fragrant and are always added in very small quantities to create a beautiful aroma and flavor in the dishes. I love eating Joan deva Luchi (Deep Fried Puffed Bread prepared with Carom seeds) and I don’t even need any curry with it. It tastes so good on its own.

To buy Joan, just visit a local Indian store. As we do with all our spices, Joan should also be stored in an airtight container in a cool, dry and dark place so that it can stay good for a long time.

Before tasting Joan remember, they have a strong dominant flavor so no more than a few seeds at a time. Chew slowly and then drink some water. My mom always recommends me to eat a few Carom seeds whenever I have a heavy meal. It helps to prevent any indigestion or gastric troubles. 

You can add a pinch of Joan to any vegetarian dish to add more flavor and aroma in it. However, I would recommend to fry them in some oil or ghee before adding them in any dish. This will ensure that its dominant flavor is reduced to a subtler hint in the dish.

I hope you do incorporate this amazing seed in your foods, to help you get started I have a few recipes:


Make a low carb bread with Carom Seeds:
Posted by at 2 comments:
Labels: , , , ,

Wednesday, 19 October 2016

Muri Bhaja (Fried Puffed Rice)





Muri or Puffed Rice is the most common and popular tea time snacks in the Bengali families. It is prepared by frying the puffed rice in a wok with some mustard oil and dry red chilies which brings that pungent hot flavor. Muri is also a very popular street food in India, often served with fried peanuts and Namkeens (savory snacks). Growing up, Churmura was my favorite snack. Sold by street vendors, it is prepared by combining roasted Muri with some savory snacks like Seo, Namkeens along with onion, lemon juice, tomato and fried peanuts. It has a spicy, tangy flavor and there was a time when it used to be my favorite. If you have eaten this snack you must be smiling right now because it just brings to mind all those happy childhood memories.

Today I am going to share the fried Muri recipe. This tastes great with Mathris and can be prepared within minutes. So, while the water is boiling in the tea kettle for the tea, lets make some Muri Bhaja.


Ingredients:
  • Mustard Oil - 2 tablespoons
  • Dried Red Chilies – 2, broken
  • Salt – a pinch or two
  • Puffed Rice – 3- 4 cups

Directions:
  • Take a big wok and heat it on high heat.
  • Add the oil in it and allow it to reach smoking point.
  • Reduce the heat to medium low and after a minute or two add the Dried Red Chilies.
  • Add the Puffed Rice and fry it. 
  • Add the Salt and once the Rice starts getting reddish brown, turn off the heat and move the wok from the hot burner. 
  • Serve immediately with hot Mathris and a cup of tea.

Tips:
  • Puffed Rice are delicate and even a little heat will continue to roast them so transfer them to the serving plates as soon as you are done.
  • You can use Canola Oil and fry the Puffed Rice in it till it turns golden brown.

Recommended Reading:
Posted by at 2 comments:
Labels: , ,

Tuesday, 18 October 2016

Mathri (Savory Indian Cookies)





Mathri is one of the most common and popular snacks in North India. It is made with a mixture of Whole Wheat Flour and All Purpose Flour, which is kneaded into a dough and rolled into small discs and deep fried to a nice golden brown color. Mathris are pricked before frying which prevents the crust from puffing up and brings a harder crunchier texture. This is one of those snacks which can be prepared at home without much hassle. Mathris are best enjoyed with a cup of hot tea. 

Growing up, I used to see my mom frying Mathris and Namkeens almost every week and she would keep them in containers on the coffee table along with the cookies so that we can choose and pick whatever we wanted to eat. I think the best part about Mathri is the savory flavor. I love the taste and aroma of all the Indian spices. If you have already read my articles on Fenugreek Leaves and Asafoetida, you have an idea about them. They not only bring that distinctive aroma in the Mathris but also create that unique flavor which work very well with Carom and Cumin Seeds.

Now this recipe yields about 30 Mathris so when you start making the dough balls they will look exceptionally small but believe me they will form the perfect size of a Mathri upon rolling. Traditionally Mathris have a little unevenness in shape but if you want to use a cookie cutter for a perfect round shape then it is also ok.  You may also be creative and cut them into different shapes. Just make sure to have an even thickness and fry them on medium heat only so that the flour gets cooked properly.

Mathris can be stored just like cookies. So, once they are ready, you can let them cool for a while and then transfer them to an air tight container and leave them on your kitchen counter at room temperature. Now these are eaten just like cookies as well (at room temperature) but if you do want to warm them up, oven is my ideal choice. Do not microwave them as they will become greasy and soggy. 

Mathris take some time to get fried and turn golden brown so I usually multi task. While the first batch of Mathris is in the wok, I start rolling the second batch. Frying Mathris is fun and easy but remember not to add too many Mathris all at once as it will drop the temperature of the oil and make the Mathris greasy.

Enjoy these yummy savory Mathris with a cup of hot tea while watching your favorite TV show.

Ingredients:
  • All Purpose Flour - 2 cups 
  • Whole Wheat Flour - ½ cup 
  • Oil - 6 tablespoons + about 2- 3 cups for frying
  • Water – about 5 - 6 tablespoons (lukewarm)
  • Carom Seeds - 2 teaspoons
  • Black Pepper - 2 teaspoons, Coarsely Crushed
  • Dry Fenugreek Leaves - 2 teaspoons 
  • Cumin Seeds - 1 teaspoon 
  • Asafoetida - ¼ teaspoon
  • Baking Soda - ¼ teaspoon
  • Salt - 1 teaspoon


Others:
  • Wok
  • Spider Spoon


Directions for Kneading the Dough by Hand
  • Wash your hands, you will be using them a lot.
  • In a large bowl mix the All Purpose Flour, Whole Wheat Flour, Carom Seeds, Black Pepper, Dry Fenugreek Leaves, Cumin Seeds, Asafoetida, Baking Soda and Salt together. Mix using either your fingers or a whisk.
  • Now add the Oil. Mix with your fingers until you get a sandy texture.
  • Add water, a little at a time, and knead into a dough. You may need a few extra tablespoons of water if the dough feels tough. It should be soft and slightly sticky. Keep kneading it for another minute.
  • When the dough feels smooth, cover the bowl with a kitchen towel or a plastic wrap and let the dough rest for at least 30 minutes. 


Directions for Kneading the Dough using a Stand Mixer
  • Attach the Bowl and Hook to your Stand Mixer and connect it.
  • Add the All Purpose Flour, Whole Wheat Flour, Carom Seeds, Black Pepper, Dry Fenugreek Leaves, Cumin Seeds, Asafoetida, Baking Soda and Salt in the bowl.
  • Give them a whir on the lowest speed until its all well blended.
  • Add the Oil and give it a whir again for a minute or two.
  • Now we start the kneading, start the mixer on lowest speed and slowly add a little water in the flour. I give it time to knead and form the dough. If the sides are sticking with the bowl too much I switch off the mixer and clean the sides using a spatula.
  • I keep it running until the dough begins to come together adding a teaspoon or two of water at a time. 
  • At this stage it will look dry, but make sure not to add too much water at this stage. Keep running the mixer.
  • Now sometimes the dough turns out a bit stickier I usually add a little flour and a tablespoon of oil and keep it kneading until its smooth and almost non sticky.
  • Remove the hook and cover the bowl with a kitchen towel or a plastic wrap and let the dough rest for at least 30 minutes. 




Directions: How to roll the Mathris
  • Once the dough has rested, re-knead the dough for a few seconds. Then divide the dough into 2 equal parts. Roll each part into a log like a thick breadstick. Divide both the logs into 30 equal pieces. 
  • Now these 30 pieces will make 30 Mathris. Mathris are small and round like a cookie so do not make big and fewer pieces. Take a piece of dough between your palms and roll it into a ball. Press the ball between your palms lightly to flatten it a little like a disc. Put all the other balls of dough back in the bowl and cover it. This will prevent the dough from drying out.
  • Now let’s roll the Mathri, if the Meon (Oil) has been added properly (6 tablespoons) then it will allow the dough to roll smoothly so you will not need any flour for dusting. This will also bring a smoother texture and make the Mathris flaky. Place the disc on the rolling board and start rolling it. It should be small and not too thick.
  • A little unevenness in shape is ok. You may use a cookie cutter for an even round shape. 
  • Prick the Mathri with a fork 4- 5 times. This will prevent the crust from puffing. This will also make it crunchy and a bit hard.
  • Now we are ready to start frying the Mathris. You may want to roll a few more Mathris before starting the first batch. 


Directions for frying the Mathris:
  • Heat oil in a deep frying pan or wok over medium- medium high heat.
  • Test the temperature of the oil by dropping a small ball of dough into the oil. If there isn’t any bubbling, then the oil isn’t ready. If it’s furiously bubbling and there is smoke, that’s too hot. If the temperature is perfect the dough ball will take a dip and immediately float to the surface of the oil and start changing color.
  • At this perfect temperature, add your first Mathri and let it fry on its own. If you have already rolled out a few Mathris you may start adding them in the wok one by one. Make sure you are not over crowding the wok and all the Mathris are in a single layer. I usually add up to 4-5 Mathris at a time.
  • Turn over after 1-2 minutes and fry till the Mathris turn golden brown.
  • Transfer the fried Mathris on a plate lined with paper towel or napkin to absorb the excess oil.
  • Serve the Mathris hot or at room temperature with a cup of tea.


Tips:
  • Switch on the exhaust fan.
  • Don’t be afraid to improvise, use cookie cutters of your favorite shapes.
  • I find it ok to multi task for this recipe but if at any point you find it overwhelming you may want to do one step at a time.



I fried some Mathris for Debarshi as a weekend surprise tea time snack. He ate it with Muri Bhaja ar Cha (Puffed rice fried in a little mustard oil with dried red chilies and a cup of hot Tea).


Recommended reading:
Posted by at 2 comments:
Labels: , , ,
Subscribe to: Posts (Atom)