Indian Food

For the international food fest at work, I baked Rose flavored cookies. I am always apprehensive about cooking anything for a generic group of people as I am not aware of their likes and dislikes. But happy to report that these cookies were an instant hit and were gone in just few seconds. I was pleasantly surprised.

I am giving the recipe for one batch. You can bake in multiple batches if you are baking for a crowd.

Rose Cookies
Beat
1/2 cup butter, unsalted and at room temperature
1/2 cup powdered sugar
2 tbsp. rose jam

Mix
1 1/4 cup all purpose flour
A very small pinch of salt

Garnish
Edible, dry Rose petals

Method
1. Preheat oven 350F
2. Beat butter, sugar and jam.
3. Mix flour with salt and add to the butter mixture.
4. Beat again for a minute.
5. Using clean, dry hands, knead the dough.
6. Make 15 uniform balls.
7. Place one rose petal on each ball and flatten it gently.
8. Bake for about 14-15 minutes.
9. Cook on the baking tray for 2-3 minutes.
10. Transfer to a cooling rack to cool down completely.

Note -
1. Rose Jam is available in the Middle Eastern Stores.
2. Use edible, dry rose petals from a health store.




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Christmas baking has officially begun at Enjoy Indian Food. Today's recipe is done within 5 minutes. No kidding! I learned this incredibly easy recipe from my American friend at work, few years ago.

I admit, it takes 2 hours to set in the fridge, but it takes just 4 minutes to make it. Now, that's my kind of festive fuss-free fudge!!;-D


Chocolate-Walnut Fudge
Ingredients
1 cup chopped walnuts

3 cups or 18 oz semi-sweet chocolate chips
1 can or 14 oz sweetened condensed milk

1/8 tsp salt
1 tsp cinnamon powder

1 tsp vanilla extract

Cooking spray such as Pam

Method
1. Line 8 x 8 baking tray with Aluminum foil in such a way that it covers the edges.
2. Spray Pam over the foil.
3. Place chopped walnuts in a microwave safe pie plate. Microwave, uncovered for 3 minutes, stirring in between every 1 minute. Set aside.
4. Combine chocolate chips, condensed milk, salt and cinnamon powder in a microwave safe container. Microwave for 1 minute, uncovered. Stir well.
5. Stir in vanilla extract and walnut pieces.
6. Pour onto the greased baking tray. Spread evenly using a spatula.
7. Cover the tray  loosely with an aluminum foil or plastic wrap. Refrigerate for about 2 hours to set.
8. Take out by carefully lifting the edges of the aluminum foil. Place it on a chopping board. Using a very sharp knife - preferably  chef's knife - cut into squares or diamonds.
9. Enjoy!

Note -
1. You may substitute pecans for walnuts.





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Just a few years ago, I used to associate chia seeds as the seeds used for making those cute chia pets. and now, all of a sudden, they are considered as the nutritional powerhouse. These seeds plump up after soaking in the water. They remind me of our "subja" or "takmaria" seeds. and thus I decided to make my Chia seeds icecream on the lines of Falooda.

Chia Seeds "Falooda" Icecream
Ingredients
2 cups whole/full fat milk - preferably organic
1 cup heavy cream

Whisk till no lumps
2 tbsp corn starch + 1/2 cup milk

1 1/2 tbsp chia seeds (or up to 1/4 cup)
3 tbsp Rooh Afza or Dabur Rose Syrup
1/2 - 3/4 cup sweetened condensed milk

Method
1. Soak chia seeds in the water till they plump up.
2. Mix full fat milk, heavy cream and condensed milk on a medium flame. Add corn starch mixture, whisking till there are no lumps. Switch off the gas. Let it cool down completely.
3. Add Rose syrup. Adjust for more sugar if needed.
4. Add soaked, drained chia seeds. Pour in a freezer safe glass pan. Freeze in the refrigerator till the mixture thickens.

5. Scoop out  & enjoy!

Note -
1. Rooh Afza or Dabur Rose Syrup is available at the local Indian stores.
2. You can increase the amount of Chia seeds in this recipe per your liking.


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