Cookies and Bandhani

I’ve been obsessed with my mother’s closet since I don’t remember when.

Its weird if you think about it – I’m a full-grown twenty-three (almost twenty-four) year old woman who can cook and housekeep like an expert (at least, by now I can), but I still cannot resist rummaging through my Mum’s dressing table or try on her saris, whenever I get a chance.

I know, I need help.

Anyway, while my dark chocolate & walnut cookies were baking, I pulled out all Ma’s old dupattas. Cottons, silks, chiffons, crepes, lace and what not…she even had one in a ‘fishnetty’ lycra material.

OK.

Most of them have faded and some have huge holes in them and some are torn in half, literally. But what caught my eye was this hot pink bandhani-work dupatta, which was surprisingly intact, kept twisted properly and not the slightest bit faded. The color just popped and said “HI!” to me!

For all who’re wondering what on earth is “bandhani” – bandhani work is a type of tie-dyeing art particular to Gujarat and Rajasthan, India.

As for the cookies – well, they’ve got chocolate, walnuts and honey in them.

What You Need –

1 and a half cups regular, all-purpose flour

– 3/4 cup dark cocoa powder (Dutch is preferable, but any good quality cocoa powder would do)

– Half cup of walnuts, chopped coarsely

– 1 teaspoon salt

– 3/4 tsp baking soda

– 1 cup unsalted butter, at room temperature

– 1 cup confectioners’ sugar

– 3 tablespoons of honey

– 2 teaspoons pure vanilla extract

– 2 large eggs

How-To:

– Preheat the oven to 375 F.  Prepare cookie sheets.

-Sift the flour, cocoa powder, salt and baking soda together.

– Cream the butter with sugar till smooth and fluffy.

– Add the eggs one at a time beating continuously. Add the vanilla essence and honey.

– Add in the dry ingredients an stir to make a creamy batter.

– Add in the chopped walnuts and mix well.

– Spoon out the batter (1 tablespoon for each cookie) onto the sheets leaving enough gap between each lump.

– Bake the cookies for 10-15 minutes. Cool the cookies on cooling racks and serve with…uh milk? I prefer vanilla ice-cream though.

Sugar-Kissed Goodness

I am currently completely hooked on to Cafe Coffee Day’s Cookies. They have a range of Chocolate Chip, Honey & Oatmeal, and “Completely Eggless!” ones in pretty brown and yellow tins. Super fattening and not cheap.

My kind of food, ye-ah!

Anyway, my brother and I managed to polish off the last of the cookies yesterday and two hours later I was already craving for more. So…I watched some television, got some butter and eggs home-delivered and…made cookies! The generous amount of cinnamon in these warms up your throat and the raisins add chewyness.

These cookies remind me of college, when we’d try out sugar-cookie recipes at Adi’s place with a microwave (they used to turn out super-soggy) and make spinach & feta dim sums (a watery lot) with the help of an old idli steamer.

Cookie batter:

– 1 1/2 cups all purpose flour

– 1/3 cup unsweetened dark cocoa powder

– 1 teaspoon instant coffee powder

– 1/2 teaspoon baking powder

– 2 teaspoons cornstarch

– 1/2 teaspoon salt

– 1/2 cup unsalted butter, softened

– 2/3 cup granulated sugar

– 1 teaspoon freshly ground cinnamon

– 3 teaspoons finely chopped raisins

– 1 teaspoon vanilla extract

– 2 eggs

– 2 teaspoons honey

Mix the butter and sugar well till the mixture turns almost white…almost. Add the eggs and beat well.

Mix the dry ingredients in a separate bowl and add the butter-egg mixture in. Add honey and stir hard. I like my cookies to be lumpy, but for a smoother batter you could pop it into the processor. Chill the dough in the refrigerator for about 15 minutes.

Spoon out dollops of batter on a greased baking tin, leaving enough space between each dollop to allow them to spread. Bake for 15 minutes in a pre-heated oven at 350° C. Cool on a wire rack and sprinkle generously with icing sugar.