SUGAR COATED AND CHOCOLATE DIPPED COOKIES

These cookies are the twist to my normal cookie recipe. For children who enjoy varieties these form the best cookie snacks. You can even add any flavor to the sugar powder and coat the cookies with it. Chocolates and cookies, both are very delicious and both combined yield heavenly dessert. You can use plain chocolate, white chocolate, dark chocolate etc. 

INGREDIENTS

• Home made cookies             12-15
• Plain milk chocolate bars      2(large)
• Powdered sugar                   1 cup

PROCEDURE

Bake the plain cookies without adding any flavor. Add only the vanilla essence if you like. See my CARDAMOM COOKIES  recipe for making the cookies. Avoid cardamom in these cookie. Cool the cookies half way, not completely. The cookies should be still warm.

Now melt the chocolate in a large bowl. Microwave on high for 1 minute or use a double boiler to melt the chocolate.

Quickly dip the cookies in the melted chocolate and coat the cookies all over with chocolate. Lay them on a wire mesh and let them cool. You can make impressions on the chocolate cookies with a fork or a knife when the chocolate coating is still warm.

Alternatively place a table spoon of warm chocolate on one cookie and place one more cookie on the chocolate. This way you can make the chocolate sandwich cookies. 

Take the remaining warm cookies and roll them in the sugar powder. Cool them completely and again dust some more sugar poeder on them. serve.

Rolling the warm cookies in the sugar powder helps the powder stick to them. This way you can enjoy perfect sugar coated  cookies.  

VANGI BAATH

Vangi baath is on of the  traditional ways of serving brinjal………vankaya. A subtle flavored home made vangi baath masala is added to the fried brinjal pieces and this is added to the pre cooked rice. This is the best way of serving brinjal. Many variations can be made to the masala used. Can use other veggies to enhance the taste. Here I give the traditional way of making the vangi baath which I learned from my Grand Mom. You can even replace fried rice or pulao with this vangi baath for a joyful sunday. 

INGREDIENTS

• Rice                        1 cup
• Brinjal pieces         2 cups
• Salt                         to taste
• Oil                           2 Tsp
• Jeera                      1/2 tsp
• Mustard                  1/2 tsp
• Cashews                 2 Tsp
• Curry leaves            few
• Cilantro                   2 sprigs

For the vangi baath masala

• Cinnamon stick              1 inch
• Cloves                            3
• Cardamom                      2
• Chana dal                       1 Tsp
• Urad dal                         1 Tsp
• Jeera                             1/2 tsp
• Dhaniya seeds               1 Tsp
• Dry coconut powder     2 Tsp
• Cashews                        1 Tsp
• Red chilies                    3

PROCEDURE
Cook the rice along with some salt and oil and keep it aside.
Dry roast the masala ingredients on a slow flame and grind to a fine powder.
Heat oil in a pan and add the jeera, mustard. When they are done add the curry leaves, cashews. When the cashews turn golden brown add the brinjal pieces.
Add enough salt just for the brinjal pieces(rice is cooked along with salt). Fry till the brinjal pieces turn golden brown. Do not cover and cook. The brinjal pieces should be soft, fried to golden brown, should be separate.
Now add the cooked rice and ground masala powder. Add the powder just enough for the rice. You can refrigerate the remaining powder for up to 1 month.
Mix well and serve hot with plain curd or any raita.
TIPS

• Can add other veggies such as carrots, green peas, potatoes, corn.
• The same masala can also be used for capsicum rice.
• Don’t make the brinjals too mushy while frying. 

CRISPY ALMOND JAGGERY CHIKKI

Chikki is a simple Indian sweet which is made with jaggery(sometimes sugar) and nuts.  You might have heard of the peanut chikki or the sesame chikki or the cashew chikki. Now I have come with this almond chikki or the almond jaggery balls. You might be wondering how these large nuts are used in this recipe. After seeing the pictures, I think you got the answer. Yes, I have used the sliced and chopped almonds. Here I have made the balls and even the chikki pieces. Try whatever suites your taste.
INGREDIENTS

• Sliced and chopped almonds        1 cup
• Jaggery                                          1/2 cup
• Water                                           1/4 cup
• Cardamom                                    1/2 tsp
• Ghee                                             1 tsp

PROCEDURE
Use the sliced almonds for this recipe. Chop them into small pieces. Alternatively you can chop the whole almonds in a chopper or food processor.
In a large pan add the jaggery and the water.
Made a thick syrup( the same consistency of the syrup used to make peanut chikki).
Switch off the flame and add the almonds, cardamom, ghee.
Mix well and transfer on to a ghee smeared plate.
You can leave it to cool and cut into chikki pieces or roll the mixture into small balls. Roll into balls even when the mixture is still warm.
Enjoy the healthy crispy chikki at any time of the day.