Biscuit Cookies

My explorations in kitchen haven't subsided. I am still very enthusiastic about cooking good, eating good and cooking for people who love to eat. These cookies were a hit as they are good as evening snacks or in morning breakfast. They are chocolatey, chewy and soft. And the best thing about these are that they don't need any BAKING!!!

Biscuit Cookies

INGREDIENTS

1 cup powdered sugar
1 cup milk powder (an alternate for cream)
1/2 a cup milk
1/2 tbsp all purpose flour
3 tbsp bitter cocoa powder
50 gm low salt butter (You may use unsalted butter and add a pinch of salt)
3-4 Marie Biscuits

DIRECTIONS

Mix sugar, cocoa, all purpose flour and milk powder in half a cup of warm milk. Melt butter and add the above dry mixture and heat on medium-low flame. Add a more milk or cream to the above if required. Mix and fold in thoroughly to get a smooth velvety mixture. Chocolate should be ready once it begins to stick stiffly to the back of the spatula. Remove from the gas and add broken biscuits. Biscuits can be broken roughly in a ZipLock bag and a rolling pin. Mix well with the molten mass. Transfer the molten mass to a well greased pan immediately. Set in refrigerator to freeze. In about 30 mins, the cookie will be set, but not stiff. Remove and shape them as you would like. Biscuit cookies are so easy to make.

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Baingan Bharta

Aubergines/eggplants, commonly called as Baingan in hindi is one dish which most Punjabi folks love. In this dish, the eggplants are roasted on fire till their skin is charred. I think this charring is what gives the dish a distinct flavor. It's unique and is sure to be loved by all!

Here's what we need:

1 large eggplant
1 medium onion, finely chopped
1/2 cup chopped coriander leaves
4 green chillies, chopped finely
1 1/2 tsp dhania-jeera (cumin -corainder) powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchoor(mango powder)
Salt to
3 tbsp cooking oil

Rub 1/2 tsp oil on the eggplant and bake in an oven or on a gas stove till the skin shrinks and the liquid starts oozing out of the vegetable. I did it on a stove top. Cool and peel it. Mash the eggplant and add the salt to it.

Heat the remaining oil and add the chopped onion. Fry till the onions turns translucent. Add the green chillies and fry till the mixture blends well. Now add all the spices and fry for a minute. Add the mashed eggplant and mix well. Add the chopped coriander leaves and some water to get a thick consistency. Mix well and heat through. Another variation is to add a cup cooked green peas. Serve when hot with plain rice/paratha.

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