November 19, 2014

Nellikai Urugai/ Indian Gooseberry Pickle – South Indian Style

he Indian gooseberry, called Nellikai (in Tamil), Nellika (in Malayalam), Amla (in Hindi) and by many other names in the different languages across India has a lot of importance especially because of the medicinal properties attributed to it. It is known to be a very rich source of Vitamin C in its natural and dehydrated form.
It is not surprising that the Indian gooseberry also features in folk tales and legends. According to one story, this fruit is supposed to have been formed from the drops of Amrith that accidentally spilled and fell to earth when the Gods and Demons were fighting over the Amrit after churning it. As a result, there is a religious belif in some parts of the country that the Indian gooseberry can cure most illnesses and also increase the longevity of life.

It is also told that when Adi Shanakaracharya, as a small boy, went seeking alms (bhiksha) on the auspicious Dwadashi day, he was given a gooseberry by the lady at one particular house as that is all she had to offer. In return, he composed and recited the Kanakadhara Sthothram (a Hindu prayer) asking the Godess Lakshmi to bless the household with wealth.
This fruit also features in a story about Avvaiyar, one of the famous Tamil poetess who lived during Sangam period of Indian history.. There is a story told King Athiyaman who ruled during this period. He was apparently offered the gooseberry as a fruit with magical powers that would grant eternal life. The King, a supposedly wise man and a patron of the arts, decided that the life of a poet was worth more than his own and offered the fruit to Avvaiyar. The story isn’t quite clear on what Avvaiyar did with the fruit!
As I mentioned in a previous post, the three of us at home don’t particularly like Nellikai or Amla, as Indian gooseberries are known. I do like them pickled though, whether in brine or in oil with chilli powder and spices the way Indian pickles are made.

I do generally like most Indian style pickles so long as they’re not very spicy, they don’t have a lot of garlic in them (except for a garlicky yam pickle my cousin used to make), or are made in mustard oil. I neither like the smell of mustard oil, nor have I quite acquired a taste for it yet and doubt I ever will.

The recipe below is somewhat typical in that it uses all the spices that usually go into spicy pickles that are made in the part of the world I come from. The amounts of the spices are indicative and not absolute but it would be better to keep to approximately the amounts suggested except for the chilli powder which one can adjust to suit one’s taste for “heat”.
I have given a range for the oil to be used because oil (along with the salt) acts as a preservative. This is more so here because the gooseberries have moisture and so the pickle can spoil easily. I f there is enough oil to cover the gooseberry pieces, the pickle will last longer. You can use 1/3 a cup if you want to use less oil, as this is a small batch of pickle and should keep refrigerated for a couple of weeks.
Nellikai Urugai/ Indian Gooseberry Pickle – South Indian Style


1/4 kg Indian gooseberries
1 to 1 1/2 tsp red chilli powder (adjust to taste)
1/4 tsp turmeric powder
1 tsp salt (or more to taste)
1/3 to 1/2 cup oil (preferably sesame oil)
1 tsp mustard seeds
1/4 tsp asafoetida powder
2 sprigs curry leaves
1/3 tsp powdered fenugreek seeds
1 tbsp powdered jaggery (or brown sugar)


Wash the gooseberries, and then steam-cook them until they are cooked but still firm. You should be able to section them by hand along the ridges of the gooseberries and de-seed them. De-seed all of them and add the chilli and turmeric powders and the salt to this. Toss well till evenly coated and keep aside.

Heat the oil in a wok and add the mustard seeds. When they splutter add the asafoetida (do not let it burn), the curry leaves and the gooseberry segments. Stir a few times so it is well mixed, and turn the heat down. Stir occasionally and let the gooseberry cook in the oil for about 5 to 10 minutes.
Now add the powdered fenugreek and the jaggery and mix well. Turn off the heat and let the pickle cool. Then transfer into sterile glass jars. Refrigerate and use quickly because this pickle has a short shelf life. It should keep for up to 2 weeks. If the pickle is completely covered by the oil, it will last a little longer. This recipe makes 1 large jar or about 2 smaller jars of pickle.
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November 16, 2014

Dhakai Bakharkhani/ Baqeerkhani (Crisp Flatbreads from Dhaka, Bangladesh)

have been baking with the Bread Baking Babes (a.k.a BBBs) for a little while now and much longer, on and off, as a buddy.  This month I also have the honour of being the “kitchen of the Month”, which means that I get to choose what bread all of us bake for November. Given that the BBBs have been baking for a while and baked their way through a variety of breads from across the world, choosing a bread wasn’t exactly easy. That was until it struck me that I could look for a bread that was from the Asian subcontinent.
After a lot of searching, I found a bread that I hoped would be different, challenging and fun for all of us to bake. May I present the Bakharkahni, a layered and very rich bread, made somewhat in the manner of puff pastry?

Bakarkhani (also called Baqeerkahni, Bakharkhoni or Bakorkhani) are flatbreads that came into the Asian sub-continent with the tandoor and other breads of Turkish and Mughal traders and invaders sometime in the eighteenth century. It is quite popular in Bangladesh, India and Pakistan. In India, The Bakharkhani is typically found in areas where history, food and culture are influenced by the Mughal rule like Lucknow, Hyderabad and Kashmir.
Bakharkhani , seems to be different in different parts of the world where it exists. It can be a savoury or slightly sweet, leavened or unleavened, soft or crisp, eaten for breakfast or served with tea, and even like a paratha (Sylheti Bakharkhani from Bangladesh). The softer leavened versions of Bakharkhani are usually served with kebabs and meat curries.
There is a tragic love story that is supposedly behind the origin of the name of this flatbread – that of an army general named Aga Bakar and a beautiful dancer Khani Begum. 
According to the book “Kingbadantir Dhaka” written by one Nazir Hossain, during Nabab Siraj-ud-daulah’s reign in the 1800s, there was a general called Aga Bakar in Chittagong. He apparently fell in love with a beautiful dancer called Khani Begum. Unfortunately, another official in the army called Jainul Khan, was equally enamoured by her and decided to kidnap her. Aga Bakar got to know of this plan and rescued her from her kidnapper.  Now Jainul Khan managed to escape in the skirmish. He however got his revenge going into hiding and then floating a rumour that Aga Bakar had killed him and hidden his dead body!

So Aga Bakar was arrested for murder, and sentenced to death. He was put in a cage with a hungry tiger, but Aga Bakar managed to kill the tiger and escape. In the meanwhile, Jainul Khan managed to find Khani Begum and then killed her. I’m not sure what happened to Jainul Khan after that, but it seems that Aga Bakar went on to live a little longer, got married and had children. He never forgot Khani Begum though.
It is said that Aga Bakar immortalized his love for Khani Begum by naming this bread “Bakar-Khani”. I have heard of men immortalizing their love for women throughout history in various ways like Shah Jahan who built the Taj Mahal for Mumtaz Mahal, or the Bibi ka Maqbara that the Mughal emperor Aurangazeb built for his wife Dilras Banu Begum, Kellie’s Castle in Malaysia that William Kellie Smith bult for his wife Agnes, Prasat Hin Phimai in Thailand by Orapima in the memory of her husand to be, etc. Bread seems a little tame in comparison but perhaps it reinforces the thought the way to true love is through the stomach.
While making the bread in my kitchen, it struck me just how rich (in fat and calories) this bread actually is. The fat in Bakharkhani comes mostly from two ingredients, ghee (clarified butter) and mawa (caramelized milk solids) both of which were probably beyond the reach of the average man on the streets in Aga Bakar’s time, but very common in the kitchens of the Mughal nobles.

So perhaps it made sense that Aga Bakar dedicated such a bread to the memory of his beloved. The grandeur of the Taj Mahal might not be visited by everyone or even mean anything to many, but food is something that everyone can relate to so maybe Aga Bakar knew something that Shah Jehan didn’t.
I recently came across an article (forgot to mark it so I don’t have the link) where it that the Bakharkhani was abread which was actually created by someone in Delhi during the time of Emperor Bahadur Shah Zafar. Apparently the local cooks were required to obtain a license from the Red Fort if they wanted to make it!
The Bakharkhani in the recipe below is the Dhakai version (from Dhaka in  Bangladesh) and is meant to be firm and somewhat crisp and is served with tea. Sprinkling sesame seeds on this flatbread is not traditional, and just an option.
Making this Bakharkhani involves rolling out the dough very thin, and then repeatedly spreading the surface with melted ghee and then a sprinkling of flour and then folding it, to create a layered dough. Yet, this layering doesn’t seem to be about having layers in the finished bread like in croissants or Danishes, but more about allowing the layering to produce lift (as there is no leavening agent in this dough), texture and softness in the finished bread.
Dhakai Bakharkhani/ Baqeerkhani (Crisp Flatbreads from Dhaka, Bangladesh)
(Adapted from Honest Cooking)


2 cups flour, (plus a little more for rolling it out the dough)
1/4 cup mawa*
1/4 cup ghee** (plus a little more for spreading on the dough while rolling it out)
3/4 tsp teaspoon salt
3 tsp sugar
2/3 cups water (a little less or more if needed)
Sesame seeds, to sprinkle (optional)


**Ghee is nothing but clarified butter and should be available readymade in Indian stores. It is quite easy to make your own at home. Since you are making the effort you can make a little extra and store the rest for later use. Ghee can be stored at room temperature and keeps for a while.
Melt 500gm of unsalted butter and let it cook until the milk solids in the butter start turning golden brown (do not burn them) and the liquid fat is a golden colour. You should get a rich aroma from it.
Let it cool to room temperature and then decant or strain the golden liquid into an airtight jar. This keeps for ages. 

In a large bowl,  put the flour, salt and sugar into a large bowl. Crumble the mawa into it and mix in. Then add the ghee and use your fingers to rub it into the flour.   Add the water, a little at a time, and knead well until you have a smooth and elastic dough that can be rolled out very thin.
Please see this video to get an idea of how the dough is rolled out, layered with ghee and flour and folded. The language in the video is Bangla but the visual is quite descriptive. ( )
Cover the bowl with cling wrap or a damp kitchen towel to prevent it from drying. Let it rest for about 30 minutes to an hour. Then lightly coat the dough with a little ghee and then let it rest for another 10 to 15 minutes.
Also lightly coat your rolling pin and board (or your working surface) with some ghee (or oil).
Now divide the dough into two portions, working with one portion at a time. (I just oiled the surface of my dining table and rolled out the dough in one piece rather dividing the dough into two and going through the whole process twice!) Roll out one portion of the dough as thin as possible into a rectangle, without adding any flour. It should be thin enough for you to see your work surface through the rolled out dough!
If your ghee has solidified, then melt it by placing the ghee container in a shallow bowl of hot water. Brush some ghee (not too much) all over the surface of the rolled out dough with your fingers. Sprinkle some flour evenly over this, enough so that the ghee is absorbed when spread out. The flour layer should be thin. Brush some more ghee, again, over this and then sprinkle some flour over this like previously.
Fold the dough into half and once again repeat the process of brushing the ghee and sprinkling the flour over this twice, as before. Fold the dough for the second time (see the video) and repeat the brushing with ghee and flouring, twice. 
Now roll up the dough into a long cylinder and let it rest for about 10 minutes. Pinch off lime (or golf ball) sized balls and roll each one into a small, round flatbread about 1/8” thick. Sprinkle sesame seeds (optional) and lightly press into the dough using your rolling pin. Make three centred lengthwise cuts on each flatbread using a knife.
Place on parchment lined baking sheets and bake 170C (325F). for about 20 to 25 minutes or until they’re light brown on top. Do not over bake. Let them cool and serve with coffee or tea. This recipe makes  about 10 Bakerkhani that are about 4” in diameter.
 The Bread Baking Babes:

Bake My Day – Karen

Bread Baking Babe Bibliothécaire РKatie

Blog from OUR kitchen – Elizabeth

Feeding my enthusiasms – Elle
Girlichef – Heather

Life’s A Feast – Jamie

Living in the Kitchen with Puppies – Natashya
Lucullian Delights – Ilva

My Kitchen In Half Cups – Tanna

Notitie Van Lien – Lien

Bread Experience – Cathy

Though the Bread Baking Babes (BBB) are a closed group, you can still bake with us as a Bread Baking Buddy and here’s how it works.
As I mentioned earlier, I am The Kitchen of the Month for November. To join us, bake some Bakharkhani according to the recipe above, and please post it on your blog before the 28th of this month. Make sure you mention the Bread Baking Babes and link to this post in your own post.
Then e-mail me at aparna[AT]mydiversekitchen[DOT]com with a link to your Bakharkhani post and a photograph of your bread that is 500px wide. Please also mention “Bread Baking Buddies” in the subject line.
I will then send you your “Bread Baking Buddy” badge which you may add to your post. I will also include your bread in the Buddy round-up which I will post at the end of this month. So let’s get baking then.
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November 13, 2014

Bread from the 17th Century - Robert May’s French Bread

hen you say French bread to me, what first pops up in my mind is long stick like crusty breads like the Baguette or the round rustic Boule. I always think of them being made with the most basic bread ingredients – flour, yeast, water and a little salt.
The Bread Baking BabesKitchen of the Month” was Ilva’s and she chose Robert May’s French Bread for us to bake in September. Robert May’s bread is a traditional French bread, a boule actually but one with a twist. Robert May’s French bread recipe asks for the use of egg whites, but no yolks.
One does see the use of whole eggs in enriched bread dough but I’ve never come across the use of egg whites in bread dough.
I went looking for the role of egg whites in bread dough and found that it is a technique that many other well-known bakers have adopted in their French bread recipes. I found mentions of similar recipes in books by Bernard Clayton and Beth Hensperger.

Egg whites help create crispness in the crust as well as help leaven the bread, especially if they have air whipped into them before adding them to the bread dough. Apparently, the protein structure of egg whites helps trap air in it, and this helps the dough rise a little more. Now I’m not sure if French bread was traditionally baked using egg whites or if this was an addition to the French recipe by an English chef.

This recipe for French bread was first published in Robert May’s book of the name “The Accomplisht Cook, or, The whole Art and Mystery of Cookery, fitted for allDegrees and Qualities” though the recipe we baked by comes from Elizabeth David's English Bread and Yeast Cookery in which she gives us her adapted version of the original.
Robert May was a French trained English professional chef who was sent to Paris at the age of ten to start his training. He worked for many noble families and wrote his cook book in his 70s which he claims “Wherein the whole ART is revealed in a more easie and perfect Method, than hath been publisht in any language”.
It was considered to be perhaps the most important cook book of its time, a period in England where English food was beginning to be quite influenced by the French aristocratic style of cooking. Robert May’s cookbook was part detailed collection of recipes and part memoir.

To quote the words of his loving friend and well-wisher John Town, who writes an introduction to all readers of Mr Robert May’s book,

“SEe here’s a Book set forth with such things in’t,
As former Ages never saw in Print;
Something I’de write in praise on’t, but the Pen,
Of Famous Cleaveland, or renowned Ben,
If unintomb’d might give this Book its due,
By their high strains, and keep it always new.
But I whose ruder Stile could never clime,
Or step beyond a home-bred Country Rhime,
Must not attempt it: only this I’le say,
Cato’s Res Rustica’s far short of May.
Bv Here’s taught to keep all sorts of flesh in date,
All sorts of Fish, if you will marinate;
To candy, to preserve, to souce, to pickle,
To make rare Sauces, both to please, and tickle
The pretty Ladies palats with delight;
Both how to glut, and gain an Appetite.
The Fritter, Pancake, Mushroom; with all these,
The curious Caudle made of Ambergriese.
He is so universal, he’l not miss,
The Pudding, nor Bolonian Sausages.
Italian, Spaniard, French, he all out-goes,
Refines their Kickshaws, and their Olio’s,
The rarest use of Sweet-meats, Spicery,
And all things else belong to Cookery:
Not only this, but to give all content,
Here’s all the Forms of every Implement
To work or carve with, so he makes the able
To deck the Dresser, and adorn the Table.
What dish goes first of every kind of Meat,
And so ye’re welcom, pray fall too, and eat.
Reader, read on, for I have done; farewell,
The Book’s so good, it cannot chuse but sell.” 

I couldn’t make it then but decided I would whenever I could and here it is, a little over two months later. The reason why I wanted to bake this bread so much was that it was a recipe from the 17th century (1660, so that’s over 300 years old!) and that it involved the use of egg whites (unusual for me). The added advantage was that technique –wise, this is very easy-to-bake bread.
Ilva did ask us to get as creative as we could while decorating the bread, and I chose to go real simple with mine. My creativity had flown the coop, and so I finally just rolled out some of the bread dough real thin, cut out shapes with a leaf cookie cutter and stuck them right on the top! This bread turned out so good, with a thick crust and soft interior that I’m adding it to my list of must-bake-regularly breads.
Given below is the full recipe which makes 2 small loaves, but since there was just 3 of us I halved it to make one loaf. The recipe is mostly as given to us by Ilva but I reduced the salt to 2 tsp from the suggested 3 tsp as I do not like very salty bread.
Robert May’s French Bread
(Adapted from Elizabeth David's English Bread and Yeast Cookery)


2 tsp active dry yeast
1 tsp sugar
1 to 1 1/3 cups water and milk mixture (preferably in 3:1 ratio)
2 cups all-purpose flour
2 cups whole wheat flour
2 egg whites
1 1/2 to 2 tsp salt


Warm about 1/4 cup of the water-milk mixture and mix together the sugar and yeast in it. Keep aside for 5 to 10 minutes till it is frothy. Put the egg whites in a small bowl and beat till they are just beginning to get frothy.
Knead the dough by hand or using the help of a machine. Put the flours, salt, the proofed yeast mixture, the beaten egg whites and the water-milk mixture in the processor bowl and knead like for regular bread until you have a soft, smooth and elastic dough. Add as much more flour or water or milk to get this consistency.
Shape the dough into a ball, and transfer to a lightly oiled bowl, loosely cover it and leave it to rise till soft, spongy and almost double in volume. This should take  about an hour or so.
Divide the dough into two equal portions (save a little dough before shaping if you want to make decorations with it), and shape each one into a boule or long rolls. Loosely cover with plastic or a light cloth and leave it to rise for about 30 to 45 minutes.
 Decorate crust with the spare bit of dough or by slashing the crust. Brush the top of the dough with a little milk if you wish and bake 230C (450F) for 15 minutes. Then turn down the oven temperature to 180C (350F) and bake for another 15 to 20 minutes., till the loaf is brown and sounds hollow when tapped.
Let the bread cool completely before slicing. This recipe makes 2 medium round boules/ loaves.
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November 10, 2014

Apple Jam With Allspice & Chilli Flakes

’m not sure what it is, but I’ve been suddenly struck with an urge to make jams and pickles! It could be that I haven’t done any preserving for a while, or that the weather has taken a slightly cooler turn, or maybe it’s just that my local vegetable and fruit market is suddenly bursting at the seams with all manners of fresh produce.
I know that my mind turned to the thought of making Apple Jam because I saw a post on Anita’s FB page about the jam she had made a little while ago. I’m not sure if it was sheer coincidence or a sign of some sort that I had a fruit basket full of apples and no one here seemed to making much of an effort to help me finish them off.
I make all my jams without preservatives, and do not even add pectin or citric acid. To me this means that what we get in our jams is all the goodness of the fruit. On the flipside it does mean that my jams might not last as long, so I make smaller batches and refrigerate them and we enjoy them for as long as they last. Once the jams are gone, and have my stash of frozen fruit, I then put my heart and soul into looking forward to the next season when fresh fruit will make their appearance.

Of course, nowadays when it comes to apples,  once the season for the Indian apples (the best in terms of freshness, in my opinion) is over we can still find the imported kinds from China, the US, Australia, New Zealand and Chile. It’s a different matter that it’s anybody’s guess whether uniformly shaped and sized, waxed, shiny apples that stay on your counter for weeks together (longer if refrigerated) without spoiling are really worth buying and eating.

Apples are naturally rich in pectin which makes them the perfect fruit to preserve as jam the way I do. You can avoid citric acid by using lime juice instead which works by increasing pectin and acid apart from preventing fruit from turning brown.
I must also mention that even my daughter who is not a fan of "spiced" jams or preserves in general, couldn't resist this one. Seeing my raised eyebrows at her constantly dipping a spoon into the jam jar, looking a bit surprised herself, she just said  "There's something about this jam that's irresistible. I really like it!"
Apple Jam With Allspice & Chilli Flakes
6 large apples*
1 tbsp fresh lime juice
3/4 to 1 cup dark or golden brown sugar**
1 tsp allspice
1 tsp red chilli flakes (or to taste)
1/4 tsp salt
1 tbsp butter 
*You can use any variety of sweet apples. Firmer apple varieties will not soften as much as the softer ones, and if you use a mixture of the two you can have a jam with chunks of apple in it.
**Depending how sweet your apples are, and how sweet you like your jam. I used just under 3/4 cup.
Wash, core and peel the apples. Cube/ dice them and add the lime juice and toss so that they’re well coated. Keep aside. If you peel the apples such that you have long strips of peel, you can add this to the pot while the jam is cooking as the pectin in apples is mostly in the peel. Once the jam is done, you can just take the peel out and throw it away.

In a large pan/ pot, put the apple pieces and the sugar and 1/4 cup of water. Stir everything until the sugar dissolves. Add the allspice, chilli flakes and salt. Once it comes to a boil, turn down the heat and let the mixture simmer until the apples are cooked and very soft, and the jam is quite thick. Stir occasionally while the jam is cooking.
Add the butter and mix well. Let it cool, and then transfer the jam to a sterile glass jar and cover. Refrigerate. This recipe makes one medium sized jar of jam. Double or triple the ingredients for a larger batch of jam.
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November 6, 2014

Uppu Nellikkai/ Uppilitta Nellikka (Indian Gooseberries/ Amla in Brine

hen I was much younger, “Nellikkai”, which is what we call the North Indian “Amla” or the Indian gooseberry in my language, was not something we saw often. When we did, it was a smaller variety of the fruit which is more common in South India that is extremely sour, bitter and astringent to the boot. A lot of my friends would put up with this awful taste and bite into the fruit and then drink water immediately afterwards because this left a delightfully sweet aftertaste on the tongue! Even this “magic” wouldn’t tempt me into eating the fruit.
The Indian gooseberry is however full of nutritional goodness which has long been recognized by Ayurveda and it is an essential part of the popular immunity boosting concoction “Chyavanaprash”. Apart from having various medicinal benefits, the Indian gooseberry is especially rich in Vitamin C, whether fresh or dehydrated, and about 100gm of the fruit contains as much as 600mg of it.

As I grew older I started acquiring a fondness for Indian gooseberries pickled in brine. The salt managed to negate the bitterness and a lot of the sourness making this pickle a great accompaniment to the South Indian favourite and comfort food of “curd rice” or rice and plain yogurt.

I also discovered the spicier pickled version of these gooseberries as well as other dishes which were prepared using the gooseberries pickled in brine. As it would happen, no one else here at home likes Indian gooseberries particularly but don’t occasionally mind it disguised in other preparations. This means that I pickle them in brine every season.

The recipe below can be adjusted slightly either way and is just an indication of approximate quantities. What one is looking for is enough salt to preserve the gooseberries, and should be salty enough so they could be eaten comfortably as they are. Make sure that the brine covers gooseberries once they are in the jar as this protects them from fungal contamination.

This version of brine pickled Indian gooseberries can be used as it is, with rice an plain yogurt (curd rice) or used in other recipes  which I shall post in some time to come.
Uppu Nellikkai/ Uppilitta Nellikka (Indian Gooseberries/ Amla in Brine)


1 kg Indian gooseberries (approx. 7 cups)
2/3 cups salt
1 tsp turmeric powder


Wash and dry the Indian gooseberries and keep aside.

Put a largish pan of water to boil (about 2/3rds full of water). Add the salt and turmeric powder, stir and let the water come to a boil. Add the gooseberries to the water, turn down the heat and let it simmer uncovered till the gooseberries are soft but not mushy. You will see that some of the gooseberries would have split along the side. To check if they’re done, take one out and let it cool slightly. Press it lightly. It should spilt and the seed should come out easily. Then turn off the heat.
Let it cool a bit and then transfer the gooseberries with the liquid they were boiled in, into sterile glass jars. Make sure the gooseberries are completely covered with the brine. Do not fill the jars to the brim, leaving a little space before covering with the lid.

This pickle is best stored in the refrigerator.
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October 30, 2014

Blood/ Red Spattered Almond-Vanilla Sugar Cookies For Halloween

his is not an original idea, but one that I found while on the net. I’m definitely not one of those people who find gory or even messy looking food attractive, so I do stay away from Halloween food that looks like the stuff of one’s nightmares. I found these red splattered cookies some time back while on the net and I personally thought they looked more like abstract art rather than blood!

My daughter is home for a week on an unexpected break and she loves interesting looking cookies. We don’t celebrate, but with Halloween just round the corner, I gave into the temptation to bake these cookies for her to take back with her.

In retrospect, it is a good thing that I did bake these cookies when Akshaya was around because she saved them from being a decoration disaster. When it was time to “spatter” the cookies with “blood”, I found the going tough. I just wasn’t able to create a fine “spatter” of colour. Our temporarily resident artist wielded a mean fork and coloured royal icing to create the perfect finish to these cookies.
Then of course, she had to gloat about my disaster showing her Dad the cookie that she decorated saying “someone bled gently on these” and then showed him my first unsuccessful attempts saying “someone died on these”!

We both thoroughly enjoyed decorating the cookies, and I must confess that throwing the colour on the cookies was quite like going back to kindergarten. Another blogger who had written about making these cookies suggested, “Dip a fork in the icing and fling away. Cackle evilly. Hoot with laughter. Repeat. Every cookie will look unique.”

If that works for you then go ahead, otherwise have fun whichever way you want. After all, when was the last time you threw paint around and had fun? Just don’t forget that cleaning up after can be painful, so be prepared and do spread a lot of old newspaper to make it a stress-free affair. Of course, she showed me her “blood spattering” technique which I quickly got the hang of, though I did end up poking a hole on a couple of cookies at the beginning , which prompted my daughter to quip, “You’re supposed to spatter the cookies with the blood, and not stab them with a fork so they bleed!”

The recipe for sugar cookies is one that I use on and off, and I have used Royal Icing. Cookies iced with Royal Icing travel better and my daughter will be taking these back to college with her to share with friends. Bothe the cookies and the icing contain eggs. Note that the icing contains raw egg whites, and if this is a problem, then please use an icing that works for you. You can use these egg-free recipes for sugar cookies and icing if you don’t use eggs.

Blood/ Red Spattered Almond-Vanilla Sugar Cookies
(Inspired by Annie’s Eats)


For the Almond-Vanilla Sugar Cookies:

150 gm unsalted butter, at room temperature
 1 1/4 cups sugar
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
3 1/2 cups all-purpose flour
 1 1/2 tsp baking powder
 1/4 tsp teaspoon salt

For the Royal Icing:

2 egg whites
3 cups (or a little more) icing sugar, sifted
1 tsp fresh lemon juice
 A few drops red food colouring


With a hand held electric mixer, cream together the sugar and butter until pale in colour and fluffy. Add the egg, vanilla and almond extracts and mix. Sieve together the flour, baking powder and baking soda. Gradually add the flour mixture and salt, and beat just until combined, scraping down the sides and bottom of the bowl.
Shape the dough into a disc, cover with clingwrap and refrigerate the dough for about half an hour to an hour, to make it easier to handle. Divide the dough into two and work with one portion at a time. Lightly dust your work surface and rolling pin with flour and roll out the dough evenly to 1/4" thickness. Re-roll the scraps and cut out cookies from them till the dough is used up.
Using a floured cookie cutter, cut out the cookies and place them on parchment lined baking trays, leaving a little space between them. Place the trays in the freezer for about 5 minutes (no longer or they will start to freeze). This will ensure they keep their shape while baking.
Bake the cookies at 180C (350F) for about 10 to 15 minutes till they’re somewhat firm on top and starting to brown at the edges. The cookies themselves should be pale and not brown. Let them cool on the trays for 5 minutes. Then cool them completely on racks. Store the cookies in airtight containers till you’re ready to decorate them.
This recipe makes about 4 dozen cookies if you use a 2 1/2 “ round cookie cutter.

Make the Royal Icing. Make sure the eggs whites are at room temperature. Place the egg whites in a clean bowl and with a hand held mixer, beat until they’re frothy. Add the icing sugar and the lemon juice, and beat at low speed until it turns thick, somewhat stiff and shiny. If you beat at a higher speed, you will end up with bubbles in your icing which is not desirable.
This icing will dry out if left uncovered. Spoon the Royal Icing into piping bag and use, or store in an airtight container for upto 3 days in the refrigerator.
To decorate the cookies, thin some of the Royal icing with a little water and use it to pipe the outlines/ borders on the cookies. Then thin the icing a little more and then “flood” the cookies to cover the top of the cookies within the outline. Let this dry out completely.
Now take a little Royal icing and thin it quite a bit (should be of easily pouring consistency) and then colour with red food colouring till it resembles “blood”. Mix well and then take a fork (or a clean painting brush), dip into the red icing and then “spatter” the surface of the cookies so that they look like blood spatters. Allow to dry out completely before storing them in an airtight container. 
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