Lurka Logs Indian Cardamom Cookies1964 Recipes

CARDAMOM COOKIES

Steps:

• Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.

SHANKARPALE OR SWEET DIAMONDS - INDIAN COOKIES

Steps:

• Put the oil in a thick bottom pan.
• Add water and sugar.
• Stir and bring to a boil.
• Remove from heat immediately.
• Let it stand until it is lukewarm.
• Fold in the flour adding a little at a time.
• Knead well.
• Heat oil in a deep frying pan.
• Divide the dough into lemon sized balls and roll out with a rolling pin.
• You should not be able to see the surface you are rolling it on through the dough.
• Using a pizza cutter or a sharp knife cut into strips at an angle.
• Turn the surface 90 degrees and cut diagonally to form diamonds.
• If you don't cut at an angle you will get squares, diamonds look better.
• Deep fry in the oil until golden brown.
• Store in a air tight container.

IRAQI CARDAMOM COOKIES (HADGI BADAH)

Steps:

• Preheat the oven to 350 degrees. Prepare baking sheets with a light coating of cooking spray, oil or butter. (Looks like parchment paper would also work well with these cookies.).
• Sift together the flour, cardamom, salt, and baking powder.
• Using an electric mixer, beat the sugar and eggs until light and creamy. Stir in the flour mixture, then the ground almonds.
• Pinch off a small piece of dough and hand form into 1-inch balls, moistening your hands with rose water or orange blossom water, if desired. Place on the prepared baking sheets and flatten slightly. Press a whole almond into the center of each cookie.
• Bake until lightly browned about 12 minutes. Transfer to a wire rack and let cool.
• Store in an airtight container at room temperature.

INDIAN SUNFLOWER COOKIES

Steps:

• Cream oil, brown sugar, egg and vanilla. Add flour, soda, salt (unless seeds are salted). Add oats and sunflower seeds.
• Cook @ 350 degrees 10-15 minutes.

INDIAN SUGAR COOKIES

Steps:

• Cream the lard and beat in sugar.
• Cream again.
• Beat in the egg and rose.
• Mix in 4 cups of the flour, adding more until dough is able to be rolled out.
• Cut in circles or shapes.
• Pat cinnamon sugar onto cookie tops.
• Bake on ungreased 325 oven until lightly browned.

BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY

Steps:

• Measure out the 8 spices into a bowl (first 8 ingredients). If using fresh chilis then leave those out for now. Warm up a large skillet or pot (ideally cast iron) and bring to med-high heat. Gently roast the spices in the dry skillet -- watching the mixture doesn't burn, keep stirring. After about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside.
• Put the skillet back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well - watching the garlic doesn't burn. Next add the spice mixture back in, followed by the tinned tomatoes.
• Mix in about 1 cup of water - you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
• Grate the zest off of the lemon, add to the pot, along with the juice from 1/2 of the lemon. Save the other half for later, you may want to add more. Let it all simmer on medium-low.
• For a nice smooth sauce, remove the bay leaves and blend until smooth (an immersion blender works well).