The past two weeks have been interesting in more ways than one. Akshaya gets a three week vacation from school for Diwali, so she and I (my husband couldn’t take time off from work, unfortunately) decided to put some part of it to good use by taking a short trip to Chennai (formerly Madras) with an overnight stop over at Bengaluru (formerly Bangalore) on our way back. We haven't been able to figure out why politicians have a thing for changing names of places in India, every now and then, but that’s another story.
We spent time at Madras attending to some matters, visiting family and doing a bit of shopping. Akshaya was a bit disappointed with being unable to shop as she wanted, but the rains in Madras put a spoke in her plans. A small amount of rain (by our standards as we’re normally used to 3 to 4 months of heavy monsoons) and Madras roads get flooded!
One of the high points of this trip was meeting up with Rachel of Tangerine’s Kitchen and Sra of When My Soup Came Alive. I got to know both of them some time back through our blogs and it’s been very nice talking to them both.
A lot of fine-tuning of our schedules finally ended in our meeting in the middle of my shopping! Rachel brought her little daughter (who has the sweetest smile) along. We couldn’t spend too much time as she had guests at home.
Sra treated us (my niece, daughter and me) to a Mexican lunch at the mall and we spent the time talking about many things, including all things food and blogging (naturally). It was nice to finally be able to put a face (ok, two faces) to friends I’d made but never seen.
Both Rachel and Sra gifted us some “Chocolate”. Sra, I shall definitely move from visually treating myself to doing something about this. And Rachel, I know that was meant for Akshaya but I couldn’t resist the temptation.
Once at Bangalore, Akshaya came down with viral fever which I promptly caught on returning to Goa. It’s been a week of fever and misery but we’re over the worst of it. A bit tired after the slightest exertion, but getting better everyday.
I’ll leave you with these cookies I made before our trip. I remembered the lovely green of the pistachios in the Biscotti that Rachel and I made (you can see them on the right side column of my blog) so I thought I’d make cookies with them. And I had some white chocolate chips on hand which I added to the cookie dough.
White chocolate and pistachios definitely pair well. I used the Eggless Cornflakes Cookies recipe, left out the cornflakes but added the nuts and chips.
These cookies are good, with a chewy texture and a bit of crunch.
¾ cup salted butter, softened
1 ½ cup sugar
2 cup all purpose flour
1½ tsp baking powder
2 tbsp lemon juice
1 ½ tsp vanilla extract
¾ cup white chocolate chips
½ cup chopped pistachios
Cream the sugar and butter together. I usually leave the sugar still granular as I like the texture this gives my cookies.
Add the remaining ingredients and mix using a wooden spoon till well incorporated. Pinch off small bits of the dough, roll into rounds and flatten slightly.
Place on a greased cookie sheet, leaving enough space in between as these cookies spread as they bake. I could make 7 cookies on each of my 9” round cookie trays.
Bake them at 180C for about 20 minutes till they turn light brown. Leave them on the tray for about2 to 3 minutes before removing and cooling on racks. The cookies are very soft when they come out of the oven and will break if removed immediately. They harden on cooling.
Enjoy. This recipe makes 25 to 30 cookies depending on how big you make them.
Its been raining awards again. I think it’s a nice way for my blog to celebrate being a year old.
I would also like to thank Yasmeen of Health Nut and Divya of Divyazeasyrecipes for both giving me a Chocoholic Award. I have to say this one certainly describes me.
Priya of Priya’s Easy N Tasty Recipes has also passed on Hard Working Food Blogger Award to me. I appreciate this and I have to say food is enjoyable hard work.
Padmajha (PJ) of Seduce Your Taste Buds has also passed on a Butterfly Award for the coolest blog. Thank you.