Jeera Biscuit -- Whole Wheat Eggless Cumin Cookies

After the thekua episode I was on a high. This was easy I thought. I didn't have to fish out menacing contraptions to whisk, mix etc. as in regular baking. I didn't have to follow measures diligently, I could still throw things around. I didn't even have to roll out perfect rounds like chapati !!! Why not make something more I thought.

Jeera Biscuits, savory cookies spiced with cumin, has always been a favorite. So that was it largely based on this recipe. Mine had no eggs and were made of whole wheat. They were delicious, lovely accompaniment to the evening tea. The recipe lets you experiment a lot, next time I am going to add some other spices and see the result

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Whole Wheat Eggless Jeera Biscuits

In a bowl mix with the tip of your your fingers 1 cup whole wheat flour(atta), 1/4 cup oil, 1/2 tbsp Ghee/melted Butter, a pinch of baking powder, 1 tsp & little more of salt, 1 tsp of cumin seeds, 1/4--1/2 tsp of sugar and some ground pepper powder. The result should be like a crumble. Note: Adjust salt to your taste. Now I think ajwain/carrom seeds would have tasted great in this.You can add other spices too.

Mix 2 tsp of yogurt in 1/4 cup of water and add it gradually to the above, mixing with your hands to make a dough. Knead gently with your hands to make a stiff dough that does not stick. If you need more/less water adjust accordingly

Wrap the dough in a wet kitchen towel and let it sit for 15-20 minutes

Roll it out thick with a rolling pin and cut out shapes with a cookie cutter or just cut out rounds with a bottle lid. Prick them with a fork.

Place on a greased baking tray

Pre-heat oven to 375 F

Bake for about 30 minutes till they are light brown in color. In my toaster oven, these took about 30 minutes after which I flipped and baked for 10 more mins to make them cripser. Note: These are my toaster oven settings, time may vary and should ideally be done in 25-30 mins in regular oven. Check to see if they are nicely browned and that should be it.

Drawback: They weren't as crisp the next day but they still tasted great.



Now Reading:

Here is some more update on the Food Memoirs I have been reading for the last few months.

Comfort me with Apples -- Ruth Reichl. This is a sequel to Tender on the Bone. Wish I had a life like her, almost, would have had so much to write about. Sometimes when I read her I am not sure if it is pure fiction, everything in her life is so vastly different from a life I am used to. Still reading...

Miriam's Kitchen -- Elizabeth Ehlrich. After this drop me in a Jewish kitchen and I will dance away in there smoothly. I know all about kosher, paerve, "kosher style" and how difficult it is to maintain a Kosher kitchen. The author's journey from "ambivalent Jew to a woman who observes tradition and teaches her children about their ethnic heritage" is definitely interesting. I know very little about the Jewish life and this book opened up a window to a culture and traditions that were very interesting. Almost done.

Kitchen Confidential -- Anthony Bourdain. Though I am smitten by this guy, the book hasn't touched a chord yet. But then I am not even half way through this book.

Baked Phoren Thekua on Halloween

Immigrant mothers in a different country amidst a different culture have it hard, they are a confused lot. They are most confused around festival time. They do not know which to celebrate, which to shun, which one to just participate and which one to immerse one selves in.

There is the stuff that she has grown up with, the ones that gave her immense joy, she wants to be bonded with her children through them. She wants to share with her daughter the same thread of excitement that she once did with her own Mother over scouring and then lighting brass lamps for diwali.

But then she doesn't want to completely let go off the new festivals in the new country either. She has grown to like Halloween, the way it ushers in fall, the bright orange color of the pumpkin bringing warmth on an otherwise cold porch. She likes that it stretches her Indian festival month by a few more days, that there is something to look forward to even after the Diwali lamps have died out and Bhai Phota sweets are forgotten. And yet her thrifty logical mind does not acquiesce to spend so much money on flimsy "made in china" costumes that lose their utility beyond one single day.

After 3 years of worthless but pretty Halloween costumes, she wants to give them a miss this year. "What about being an Indian princess ?" she asks her daughter. The daughter who had fallen in this trap 3 years back is still gullible. The little girl is excited at the prospect of wearing the Anarkali churidar her aunt has sent from India for her upcoming birthday. "I will get you a crown and some jewellery and you will look like a real princess", the Mom tells her. The daughter is happy, it doesn't matter, she doesn't like spooky yet and "Halloween Express" eludes her.

Later the mother asks, "Which festival do you like best", secretly hoping for the answer to be Durga Pujo. "Halloween" she hears, "because it means lots of candies" continues the little voice. The choice has been made or maybe not.

What the future holds, we shall see. Till then there was a princess, a frog turned into last-minute flower and two un-carved pumpkins on the porch.

My Ma was not confused. Though she brought us up in a different culture, same country, she only followed what she was comfortable with. She didn't go hyper and try to do everything. We participated in the new, on the fringe and that was it.

So though we were invited for Chhath Puja, we never did it at home. We were at banks of the river Ganges observing the devotees and enjoying the rituals without feeling the stress ourselves. All the Thekuas that we loved, we had in our neighbor's home. We maintained a silent respect for all our neighbors who followed stringent rules in sanctity to make Thekuas for the Puja and never tried to re-create them at home.

I don't know why I wanted to have Thekua after all these years and went going back and forth this post & this. Too much ghee, can't do it, I reasoned. Then I saw Sharmila's Cookies and something went *Ping* in my brain. Why the thekuas were almost similar like her cookies with little differences. So I made them, no ghee, dry fruits and raisins within, spiced up by few fennel seeds and then baked, no frying. We loved them, earthy, lightly sweet, they reminded you of the soil, of your beginnings. Fried they would have been better.

I am not sure if those one time neighbors would have approved. Maybe they would say "Ee to phoren ka thekua hai"(This is a foreign thekua). You can call them whole wheat cookies if you wish.


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Thekua or Whole Wheat Cookies

Makes about 10-12 thekuas
Measurements are eyeballed

In a bowl mix with your fingers 1 cup of whole wheat flour, 1-2 tbsp of Oil/Ghee, a pinch of baking powder, 5-6 tbsp of agave nectar/honey, some fennel seeds, 1/4 tsp of ground cardamom powder. Note: If you want replace honey/agave nectar with sugar or jaggery. Also adjust the measures according to your sweet level.

Add some chopped raisins/cranberry/dried apricot.

Gradually pour approx. 1/2 cup of milk and work the flour with your hands to make a dough like the chapati dough. Adjust the milk accordingly. The dough should be stiff and not stick to your fingers.

Pat the dough with your hands in a flat thick-ish circle. Cut out circles with a cookie cutter or with a bottle lid. You need to imprint them using a mold, I had none so they remained plain.

Put them on a greased baking tray. Brush them with some oil/ghee.

Bake at 375F for 25-30 mins till they are nicely browned. These were my toaster oven settings, so the time may vary. Alternately deep fry them in aromatic ghee.

Cool on the rack and store in an air tight container.

If they are not enough sweet, sprinkle some sugar on them.

Paayesh revisited for Bhai Pho(n)ta

Bhai Phota(Bhai Duj in parts of Northern India) does not hold any emotional bonding for me. I have no brothers of my own, boy cousins were few & far, my Ma did not encourage neighborhood brother hood and so you are spared any sob story I might have.



But Bhai Phota was still something to look forward to because my Mamas(mother's brother), two of them would rarely miss a Bhai Phota and even catch the overnight train to get the dot smeared on their forehead by their sister, my mom. In anticipation of their arrival my Ma would knead, pound, chop, fry and turn up one dish after other. Dry sweets and savories like nimki, pyarakia would be done before hand and available for sampling a day ahead of Bhai Phota. On the day itself there would be more cooking and eating.

For the uninitiated let me tell you, Bhai Phota or Bhatri Dwitiya is the bengali version of the more well known Hindu festival Bhai Duj where in the sister puts a tilak(a dot) on the brother's forehead and prays for his long life while the brother does something like gifts etc. in return. The "Duj" comes from the fact that this is celebrated exactly two days after new moon, on the Dwitiya right after Diwali.

This is akin to Rakhi but I guess the mythical stories associated with both are different. Anyway the Bengali Male likes the Bhai Phota much better than Rakhi. He doesn't have the Rajpoot brother's bravado to promise life long protection to his sisters as on Rakhi.Instead he is happy being smeared with sandalwood paste, eating the delicacies, giving the sister a gift and then returning home with the shirt piece from Raymond's. The Bong sister on the other hand keeps her fast, does the cooking, puts a dot of sandalwood paste on her brother's forehead and secures her brother's future by sealing Yama's door. It doesn't matter that soon after she plies her brother with cholesterol laden fried goodies and shoves numerous sweets down his throat.

The Bong male when still a kid will go around the neighborhood, getting "phota" from 'hood sisters of myriad ages. In fact the demand for brothers is so high that D says, lunch and dinners would be booked in advance while all other time slots would be devoted to just being "dotted" and snacks. With such a deluge of sisters it is amazing that the Bong Male is successful in even procuring a wife in later life.

Dwitiya te diya fota
Tritiya te diya nita
Jamuna dey Jom ke fota
Ami diy amar bhai ke fota
Aaj hote amar bhaiyer Jom duare porlo kanta

To keep the essence of Bhai Phota alive, my two little daughters give Bhai Phota to their cousin brothers, the two cute twins of my friend N. This time Bhai Phota being on a working Monday we had the ceremony at their home. I made Paayesh -- Param-anna, the food of Gods. I also made a Murg Makhani while the rest of the delicious dishes were made by N's Mom.

I did not have Khejur Gur and since I am not too fond of Paayesh without the Khejur Gur flavor I was a little weary. The Paayesh turned out wonderful though. I used a few cardamoms this time and I also added a few strands of Saffron towards the very end. The saffron made it look very pretty and also lend a very nice flavor to the Payesh.

The recipe for Paayesh is exactly like the one I have before(Khejur Gur er Payesh). The subtle changes I made were as follows.

In absence of Khejur Gur, I added 2 cups of sugar all other measures being same

I added a few whole cardamom to the boiling milk

At the very fag end of the process, I added a few strands of saffron to the paayesh.