Pecan Cookies with Cold Frothy Coffee

It was the first time I saw these nuts called pecans. They are just like walnuts, slightly smaller in size but more or less the same taste. They are not easily available in India, so you can easily substitute them with walnuts.
So, once I got these pecans, I started searching for an easy, quick recipe and this time I wanted to use the multigrain flour I had too. Again, I got this from the US which contains whole wheat flour oats, flax seeds and what not. I have not seen this here in India, so I will give the recipe with regular flour and oats too.

For the pecan cookies, you will need -

1 Cup - Multigrain Flour or half a cup whole wheat flour and half a cup of oats
1 Cup - Dark Brown Sugar
1 No - Egg
1 Cup - Chopped Pecans/Walnuts
1/2 Cup - Softened Butter
1 tspn - Vanilla Extract
Optional - Choco chip cookies (handful)

Method -

Just stir together all the ingredients in a large bowl till they are mixed thoroughly and form a cookie dough like this.

Drop the dough onto ungreased baking sheets using a tablespoon. You can vary the size as per your choice.

Bake at 180 deg C for 13- 15 minutes till they turn dark brown. On touching they might still be a little soft but keep it to cool and the will harden immediately. Else they will get overcooked!

Now, in the summer, I just didn't want to eat these all by themselves, so I quickly whipped up some cold coffee to go along.

To make your cold coffee rich and delicious add a couple of tablespoons of vanilla ice cream while churning and garnish with grated chocolate or chocolate sprinkles!

Cheers!

Saffron Lemonade and Horse Gram Usli

It is summer and the temperatures are soaring! Any amount of liquid doesn't seem to quench our thirst and generally one feels like eating something light and fresh!

With this in mind, here are two simple recipes to delight your taste buds!

The world famous lemonade has so many variations and forms but in the end, it is so because it is such a delightful drink! Welcomed by all and the most essential drink that needs to be in your refrigerator all summer.

Saffron Lemonade recipe -

Serves - 6

For this you will need -
1 Large - Lemon
2 tbspns - Sugar
4-5 strands of Saffron
6 Glasses - Water

Method -
Squeeze the juice of one lemon and add the sugar. Now add the water and stir till the sugar dissolves. Add the saffron and chill in refrigerator for atleast an hour. Serve cold!

Horsegram (Hurali in kannada) Usli (Salad of sorts!) recipe -

Serves - 6

For this you will need  -

100 - 125 gms - Horsegram
1 tbspn - Oil
1 tspn - Mustart Seeds
1 tspn - Cumin Seeds
1 Large - Onion (Fine chopped)
4-5 Nos - Curry Leaves
1 inch - Ginger
2 Nos - Green Chillies (vary according to your spice levels)
1 tbspn - Fresh grated coconut
Salt as per your taste

Method -

Soak the horsegram for 8- 10 hours and the pressure cook it with a little salt. Give 5-6 whistles so it is well cooked. Drain all the water and keep aside. Use this water in any curries or pulav or just drink it! It is full of flavour and goodness, do not throw it!

Now in a kadai/wok, heat the oil and then add the mustard and the cumin. Once they begin to crackle, add the curry leaves and smashed ginger-chilli paste. Smash using a mortar-pestle. Fry for a minute and then add the chopped onions. Add a bit of salt and saute till they turn pink. Remember there is salt in the horsegram, so add just a little bit here. Now add the gram and saute for 3-5 minutes. Switch off and add the coconut. Give it a stir and serve hot!

Nolen Gurer Payesh - Date Jaggery Rice pudding!

This post is dedicated to my love for all things Bengali! I have never been to Kolkata or any other place in the beautiful state of West Bengal but somehow I strongly feel I have a connection to that place. It's something I feel deep inside. I love everything Bengali from the feisty women to the saccharine sweet rosogullas! The thought of sitting in a café or library and discussing philosophy or books is very much appealing to me :) But alas! I don't know when the day will come when I meet my soul city, so in the meantime, I managed to get this very precious, delicious jaggery made from date palms.
It is something else altogether, hard to describe in words!
Without further ado, I bring to you my most favorite payesh!

For this you will need -

Date jaggery - One cup melted
Milk - 1 litre
Basmati Rice - One fistful
Bay Leaf
Cardamom
Cinnamon
Vanilla Pod
Almond - Pista - Sugar - Powdered

Method -

I can't give exact quantities for this recipe because I did it completely based on my instincts.

The most important part that I learnt from the net is that, this jaggery has the potential to curdle the milk which I am sure we can all guess. So the way to ensure it doesn't happen is this. Take a small cup of milk and put a spoon or two of the jaggery. Wait for it to melt completely and if I doesn't curdle, you have gold in your hands :)

Now, first boil the milk with the bay leaf, cardamom, cinnamon and vanilla pods ( I used this because I love vanilla and had used pods which I didn't want to discard without milking the goodness out of them!) You can omit this and instead add nutmeg or any other flavor that you like.

Once the milk boils, strain and remove the leaves, sticks and pods!
Now, add the fistful of rice and allow to cook for 20 - 30 minutes.

As the rice cooks, the milk cream keeps forming a layer on top. Allow the layer to form and then stir it, so the payesh becomes rich and delicious.

In the meantime, take the jaggery and melt with a little water (maybe 1 -2 spoons) by heating it. Make sure to just lightly heat.

The jaggery will quickly melt and form a most intoxicating syrup that smells of coffee and sweetness and so full of earthiness!

Now check if the rice is cooked, by pressing a grain between your hands. If so, then add about 3- 4 spoons of powdered almond-pista-sugar.

The milk will start to thicken a bit, take it off the heat now. Allow to cool for about 5-10 minutes and pour the golden liquid in! Stir well and serve chilled!