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Monday, June 01, 2020

Aloo Roti | Kizhangu (Potato) Chapathi ~ Step by Step Pics

Most of my paratha recipes that I posted here so far has been repeated n number of times and everyday to recreate something different has been challenging too. My elder one hardly like regular chapathis unless it is served with a potato curry or chicken curry. So one way to make him eat chapathis is to stuff chapathis and make them as parathas. And that's the time I stumbled upon this aloo rotis and I liked the part that these use less potatoes compared to stuffed aloo parathas. Aloo roti is a simple chapathi that's definitely a lighter version of aloo paratha. Its much more simpler to prepare than the stuffed aloo paratha. Unlike regular rotis these rotis are soft and can be rolled to enjoy. My kids totally loved this version of rotis and I was more than happy that these could be served with a simple raitha or just like that. Ghee is smeared on top which adds further to the softness of these rotis. The layers can be easily separated and you hardly need a side to go with these if served warm. The spices are added to the flour along with cooked mashed potatoes to knead to a smooth dough. The only care you must take is to first knead the dough with mashed potatoes and then add water little by little to make a smooth dough or else you may end up with a sticky dough. Try these out at home.

Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Serves ~ 10 rotis
Author ~ Julie

wheat flour / atta 2 cups
aloo / potato 3
ginger garlic paste 1 tsp
chilly powder 3/4 tsp
turmeric powder 1/2 tsp
carom seeds / ajwain 1/2 tsp
cumin seeds 1/2 tsp
*mint leaves (pudina) 2 tbsp chopped
salt to taste
water to knead 1/3 cup (approx.)


  • In a cooker, add the potatoes and boil them  for 3 whistles with salt and water. Remove from heat and peel the skin off. Mash the potatoes very well and keep aside.

  • In a bowl, add the wheat flour, cumin seeds, carom seeds, chilly powder, turmeric powder, salt, chopped pudina (mint leaves). To this add the mashes potatoes and start to knead. As you do, combine the flour with mashes potatoes and spices (don't add any water till you feel there is need for water in the flour. Add water little by little to knead the dough to a smooth dough like chapathis. Rest the dough for 10 minutes.
  • Pinch out small portions of dough like we do for parathas. Roll out very thin by dusting flour, and then apply oil, fold the chapathi and apply oil again. Re-roll the folded roti like we do for parathas. 

  • Heat a pan and wait till its hot. Slide the made rotis and cook both sides by flipping. Apply oil or ghee.
  • Repeat the same steps till you finish making all rotis. Serve warm with raitha.

* I love mint flavor and so use them frequently in all dishes. But if you like coriander leaves then go ahead and use that.


Wednesday, May 27, 2020

Sheer Khurma | Nylon Vermicelli Payasam ~ Ramadan Special

All festivities are incomplete without a sweet dish may that be Diwali, Holi, Baisakhi, Christmas or Eid. Sheer Khurma is a famous kheer made during Eid in Indian and Afghanistan and the literal meaning of this dish is milk with dates. Not only dates but this is rich with many other dry fruits and nuts. The thin nylon vermicelli is the highlight of this kheer. I don't usually find this thin vermicelli here frequently and is available in super markets during Ramzan time. And so now I make it a point to pick one of these nylon vermicelli packets whenever I go shopping during the Ramadan time. Unlike our regular semiya payasam this is rich and the thin vemicelli is so soft which adds to the thickness of the payasam. The milk along with sugar, dates, raisins and chopped nuts are simmered with ghee roasted nylon vermicelli. This kheer can be served hot or cold but I prefer the cold version at room temperature. I know that many of you might be making this for Eid today and enjoying. Check this out if you would like to make at home for a quick pudding and am sure you will love this yummy dessert.

Hope all my friends had a great Eid and could enjoy as much as they could during this lockdown phase. I had planned to post this on Eid but somehow I moved to my native place as the lockdown was relaxed a bit and my internet wasn't working here. Though I could have scheduled the posts but didn't feel very comfortable doing it without informing you all about my absence from here. Better to post than never so thought to post the drafts now. I may be missing for a few more days now since the network here is swinging and finding time to post is another concern, hope you all understand. Stay safe dears!!

Preparation time ~ 15 minutes
Cooking time ~ 10-12 minutes
Serves ~ 5 small bowls
Author ~ Julie

nylon vermicelli or thin vermicelli 1 cup
milk 1 liter
cardamom 4-5
ghee 2 tbsp
sugar 3/4 cup ( can reduce 2 -3 tbsp if you like it mildly sweet)
cashews 10-12( split in halves or chopped)
almonds 20 sliced
raisins 1.5 tbsp
dates chopped 10
saffron 1 tbsp ( optional)


  • Heat a pan and add 1 tbsp ghee. Add the cashews, almonds, dates and raisins. Fry the nuts till golden brown. Then remove on a plate and to the same pan, add remaining ghee 1 tbsp, add the cardamom. Fry and then add the nylon vermicelli. Roast this well and remove on a plate(takes about 3-4 minutes).

  • Heat milk in a wide thick bottomed pan. Add in the sugar and bring to a boil. Add in the vermicelli. After two minutes, add the fried dry fruits mix. Boil for 5 minutes and keep stirring until it thickens nicely, vermicelli is cooked too.

  • Leave it covered for 10 minutes. Serve warm.

* This was moderately sweet payasam, you can alter sweetness as per sweet tooth.
* If you are using saffron then add saffron to 1 tbsp hot milk. Add this to the pan and mix well.
* Reserve about 2 tbsp fried dry fruits for garnish .
* You can powder the cardamom and add too instead of whole cardamoms.
* Dates is a must in sheer khurma. So, don't miss to add. You may add more nuts like pistachios too.

Wednesday, May 13, 2020

Ginger Balls ~ Immunity Booster

Since the time Covid-19 has landed on our planet, many are talking about improving our immunity which looks possible through eating right things at home and eating balanced nutrition. I believe that's true to a large extent for not only enhancing immunity but to prevent many other illnesses too. There are many foods used in our Indian meals that are associated with boosting immunity like turmeric, ginger, peppercorns, honey, lime and many citrus fruits to add on . You can consume all of these immunity boosting foods in whichever forms you wish to have, some boil water and add grated ginger or add lime in warm water and take sips of this warm water or our age old chukku kappi too. Some prefer taking a quarter tsp of turmeric with honey or milk to prevent frequent cold and flu. However, this is one recipe that caught my attention when I was also scrolling recipes to boost my family's immunity. This is a sweet ginger candy made with grated ginger, good quality jaggery and some spices.Though I say sweet to this candy but the spice of ginger is felt soon after you chew these candies. These candies have not only ginger but turmeric, pepper powder, pink salt, jaggery and coconut oil is added to them. Jaggery is iron rich and so will be very beneficial. For kids I gave them half a ball daily and for us we took a ball daily. This is a simple recipe to prepare and can be stored in refrigeration till finishes. I have not made a large batch and stored and have tried making these simple balls in smaller proportions. These ginger balls when rolled soon after preparing are sticky and after refrigeration they can be sorted out without much hassles. Also try consuming these balls as soon as you pull it out of the fridge else it will be sticky as it thaws. Check this out!

Preparation time ~ 15 minutes
Cooking time ~ 15 minutes
Serves ~ 14-15 balls

grated ginger 2/3- 3/4 cup
jaggery 1 -1 1/4 cups
turmeric powder 1/4 tsp
black salt a good pinch
pepper powder 1/4 tsp
sesame seeds 2 tbsp or Coconut flakes
coconut oil 2 tbsp


Clean and grated ginger finely, keep aside. Heat the jaggery in 1/4 cup water and melt down. Strain to remove impurities.
Add the grated ginger, melted jaggery and spice powders and salt. Keep on heat and cook for 8-9 minutes till the mixture comes together like a sticky ball. Add a tbsp of coconut oil and switch off flame.

Leave to cool slightly and then apply little oil in you palm and roll in small gooseberry sized balls. Roll these in sesame seeds or coconut flakes. Keep aside.
Repeat till you finish making all and then keep covered in air tight containers.

* I used 1 1/4 jaggery which was good for kids to eat too.
* I used coconut oil as its healthier than other oils but you can always use any other neutral oil.

Friday, May 08, 2020

Karnataka Style Chicken Curry | Kozhi (Koli) Saaru ~ Step by Step Pics

Its been a long time since I posted a non- veg recipe, the reasons were obvious that we were observing lent before lock down and then it was Easter during lock down.  I always love exploring different chicken curries from all over India and many have made to the blog space like Goan Chicken curry, Mangalorean Chicken Sukka, Chettinad Chicken Curry and so on. This is a Kanadiga style or Karnataka style chicken curry where there is hardly any use of chilly powder and all the flavours is from the fresh roasted garam masala and green chillies. I had not tried making a chicken curry with green chillies alone and was apprehensive whether the spice levels will be ok with green chillies alone. The grated coconut added to the roasted spices balances the flavors. The ground paste of coconut along with green chillies and garam masala was good enough to spike the spice buds. The slow cooked chicken is soft and brings out all the flavours due to the slow process. We all loved the gravy of this curry the most which is thick and rich. Do give this a try if you love a siuth indian version of chicken curry. 

Preparation time ~ 15 minutes
Cooking time ~ 30 minutes
Author ~ Julie
to marinate
chicken 500 gms / 1/2 kg or 1 lb
chilly powder 1 tsp
turmeric powder 1/2 tsp
pepper powder 1/2 tsp

to make paste
coconut grated 1/3 cup
ginger 1 " piece
garlic 10 cloves
onion 1/2 chopped
green chillies 8-10 small or 5 big ones
coriander seeds / malli 1 tsp
cloves / grambu 5-6 
cinnamon / karugapatta 1" piece
fenugreek seeds / uluva 1/8 tsp
cumin seeds / jeerakam 1 tsp
fennel seeds / perinjeerakam 1 tsp
coriander leaves 2 tbsp
oil 2 tsp

to make masala
onion 1 big sliced
tomato 2 sliced
turmeric powder 1/2 tsp
curry leaves 2 sprig
oil 2 tbsp

  • Wash rinse and clean the chicken till the water runs out clear. Drain all water and keep aside, add in the spice powders and marinate. Leave overnight or atleast one hour. I usually do it overnight and you can always leave out the marination process for this chicken curry if you use nattu kozhi or nadan chicken but I prefer marinating as the broiler chicken as such has less flavours than nattu kozhi. If you have marinate and left in refrigerator then thaw before proceeding to make the curry.

  • Heat a pan and add oil mentioned under 'to make the paste'. Heat the ginger garlic and dry spices, saute for a minute on low flame and then add the chopped onions. Saute until the onions looks translucent. Switch off flame and add the grated coconut. If you are using coriander leaves then add at this point. i have used only curry leaves instead. Mix well and leave to cool. Grind this mixture to a smooth paste by adding little water.

  • Heat a heavy bottomed pan or a cooker and add the oil mentioned under' to make masala'. Add in the sliced onions add a dash of salt and saute until wilted nicely. Add in the chopped tomatoes and curry leaves. Cook till the tomatoes are mashed well. Add in the marinated chicken. Mix well with onion tomato paste and saute for 3-4 minutes till chicken starts to leave water. Add in turmeric powder and salt. Then add the ground paste and clean the mixer jar using a cup of water. 
  • Add to the curry and add a little more say about two tbsp of water and mix well. Cook covered on low flame for about 20-25 minutes till the gravy loos thickened and oil floats on top. Switch off flame, garnish with few tbsp of chopped coriander or sprigs of curry leaves. Serve warm with rice or chapathis.

* Marination is not part of this recipe and the authentic style kannadiga style recipe doesn't use chilly powder but I prefer marinating the broiler chicken to enhance flavours.
* Adding green chillies is as per tolerance and modify as per your family needs. The 5 big chillies that I used yielded a moderately spicy curry. 
* I didn't use corainader leaves and instead added curry leaves.
* The recipe is adapted from here.

Monday, May 04, 2020

Carrot Pola (Malabar Special) ~ Ramzan Special

The whole world is finding hard to move around freely due to a small tiny virus that has shaken many lives. The intial days here too were very scary and the news from around the globe is still alarming. The biggest q is when will the world be free of this virus? None has the answers to this and I was feeling so bad for all the people who lost their dear and near ones. Lock down was initiated here too and everyone at home, our work in the kitchen also increased. However, I wasn't feeling good to get hold of my camera and shoot food pics as there were many who were finding it hard to make ends meet. I cooked a lot during this lock down much more than I usually do but all were the basic recipes that I already shared in my page or cooked with whatever I readily had in hand, no fancy or festive cooking. Its more than a month since I posted something new in this page. Easter and Vishu got over in this lock down without much zeal and enthusiasm. Anyways life has to move on and so does this page. Today's recipe is an old draft that was made two years back and was buried there. Finally am happy that this recipe could be published in Ramadan time.

There are many recipes that I have treasured from my muslim friends especially the Malabar ones. All of the Malabar recipes tastes distinct and love them very much. I have posted many such recipes in the past and also have a kaya pola in the published ones.Many of the Malabar style recipes are  very calorie rich and so all health conscious may shy away or you may have to miss a meal to compensate. Carrot pola gives a beautiful colour and so its quite appealing to eyes.Unlike kaya pola there are no pieces to bite in and carrot pola is smooth like a dessert. The outside cover is crisp and can be easily cut. This is very easy to prepare and all y ou need is a thick bottomed small pan that holds the carrot batter. Try this out if you haven't, am sure you will love it !!

Preparation time ~ 20 minutes
Cooking time ~ 15-18 minutes
Author ~ Julie
Serves ~ one pola 8" size
carrot 2 large (3 medium sized)
eggs 3
all purpose flour/maida 3 tbsp
sugar 4 tbsp
cardamom powder / elakka podi 1 tsp

to garnish
raisins 1 tbsp
cashews 1 tbsp
ghee 1 tbsp

  • Peel the carrots and wash them under running water.Cut in cubes and cook them with half a cup of water. Cool these down and add to the blender jar.
  • Add eggs,maida,sugar and cardamom powder to the mixer jar and blend this mixture well until carrots are ground well and the eggs are nicely mixed.

  • In a thick bottomed pan or use cooker, add a tbsp of ghee. Fry the raisins and cashews. Drain them on a plate and retain the ghee in the pan or cooker.
  • Pour the blend carrot mixture in the pan and garnish with the fried cashews and raisins on top. Cook covered for 15-18 minutes(remember to put the flame on lowest, I usually use my small burner and set on low flame) or until the tooth pick inserted in the center of the pola comes out clean. Use a spatula to transfer the pola on  a plate with the garnished side up. Cut and serve once cool.

* Adding all purpose flour adds to the thickening consistency of the carrot mix.
* Cardamom powder gets rid of the egg smell. Use more as needed. One tsp was just correct as there was no obvious egg smell.
* Depending on the size of the pan or cooker,the cooking time and the thickness of pola may vary. I used a 8" pan.

Friday, March 13, 2020

Meen Illatha Meen Curry | Arbi (Taro Root) Curry | Lenten Friendly Recipes ~ Step by Step Pics

As I already told in my previous post that I am digging out all old forgotten and less frequently used veg recipes now till Easter. The regular ones of sambar, moru and rasam have taken many turns and there is always a terrible demand for new tastes. Then comes the second list of curries like kalan, chakkakuru manga curry, pacha manga curry and velarikka pulinkari and when this list is also exhausted then you are also kind of dehydrated and cracking your heads to what's next. This is a mindful thought of getting a non veg flavor of fish (meen) in a vegetable curry. Sounds strange?? But doesn't taste that weird and you can make it to get the fish gravy flavors.

This curry can be made with many vegetables like padavalanga, nendran kaya but I personally like chembu in this curry which gets softly cooked and resembles like fish pieces in the gravy. I have used the large chembu variety for this curry as the smaller ones gets mushy once cooked. The chembu or taro root should be cooked well but not mashed into the gravy to get the actual flavors. Also this curry tastes best when the curry is rested for about 4-5 hours so that all the flavors seep in. The chembu gets nicely cooked though its told that these fibrous veggies don't cook well in a sour medium (tamarind). I have used the fish tamarind but you can use the other tamarind (sambar) ones too if you don't get hold of fish tamarind(kudampuli). You may hardly need any sides with this curry to be served with rice. This curry is not very watery and tastes good only if the gravy is thick not watery. Pair it with moru curry if you want a gravy curry along with it and some sides like cabbage thoran and beans mezhukuparetti like we had. I had the chembu as slightly bigger cubes and this curry is made exactly like we make the kottayam style fish curry or meen vatticha meen curry. Do give this a try during lent this season and am sure you will love it!!

Preparation time ~ 20 minutes
Cooking time ~ 12 minutes
Serves ~ 4
Author ~ Julie
taro root /chembu / arbi 3 large
ginger / inji 1 tbsp chopped fine
garlic /veluthulli 1 tbsp chopped fine
shallots / kunjulli 4-5 sliced
kashmiri chilly powder 2 tbsp
coriander powder 2 tsp
turmeric powder 1/2 tsp
gamboojia / kudampuli / fish tamarind 2-3 slices
fenugreek seeds / uluva 1/4 tsp
curry leaves 2 sprig
mustard seeds 1/2 tsp
coconut oil 2 tbsp
salt to taste


  • Peel the skin of taro root and chop the chembu in small cubes. Drop them in a bowl of water(else the color of the skin changes) and keep aside. Chop ginger and garlic finely or small. Slice the shallots and keep ready the curry leaves. Wash and soak the fish tamarind(kudampuli) in water.

  • In a mann chatti(preferably earthen pot)) or wok, add oil(coconut oil) and wait till its hot. Crackle mustard seeds and then add in fenugreek seeds(uluva). Then wait till its lightly browned. Slide in the chopped ginger and garlic. Saute until lightly done and add in shallots and curry leaves. Saute until the shallots turn lightly golden brown. Make a paste of the spice powders (chilli powder, turmeric powder, coriander powder) in water and add to the sauteed shallots. Cook on low flame till oil separates(may take 2 mins). 

  • Then add in the soaked tamarind with water and add a cup of water too. Add salt and bring this a rolling boil. Transfer the cubed chembu(taro root) in this and cook covered for 7-8 minutes on medium flame. In between check the chembu if cooked and add more water if needed. Finally, check the gravy if its turned slightly thick. Then add in few fresh curry leaves and pour a 2 tsp of coconut oil on top, swirl the mann chatti once again and leave covered till you serve.

  • Ideally a resting time of 4-5 hours is good enough to get the masalas seeped in chembu to taste best but you can serve after one hour too. In a mann chatti(earthen pot) the gravy thickens further as its sits but if you are making in a wok then see to the gravy and switch off. 

* You can make this gravy with padavalanga or nendran kaya too but chembu tastes best.
* The cooking time of chembu or taro root may vary as per varieties so keep a watch. It shoud be just cooked right an not over cooked.

Chembu Moru Curry
Chembu Astram
Chembu Mezhukuparetti
Chembu Chips
Chembu Erissery

Friday, March 06, 2020

Special Kadumanga Achar | Mango Pickle (Instant Style)

Lenten friendly recipes is all we need now and so you may not come across any non veg recipes here in my space till Easter. Purely vegetarian for fifty days and am happy that this discipline will help rejuvenate the body and mind. I may not strictly follow the strict vegetarian routine unless there is such practices where I feel should abstain to relish my favorite non-vegetarian recipes. Mangoes and jackfruits are going to be in season soon and both of these are our family favorite too. I have many mango recipes that I already posted, please check this link here. Though I have posted the traditional style kadumanga recipe here but this is a very special type of kadumanga that is prepared in our native church served for Good Friday along with rice gruel(kanji) and payaru. This is a very popular pickle among the residents in Kunnamkulam. This pickle is mae in very large batches and there are also packets of this kadumanga for sale as well on this day. However the sale packets needs to be pre booked so that we can collect after the Good Friday service. The best part of this pickle is that you can devour a bowl of kanji with just one big plump piece of mango. Its that lip smacking good. There is no recipe posted in google till date for this pickle and am happy that I tried recreating this at home. I have been making this pickle for the last three years now and each time I have improved and matched to almost the same tastes of the church one.

The drawback of this pickle is that this cannot be  preserved for long as there are no presevatives added to make this pickle. I have preserved this pickle for ten days in refrigerator. The washing and cutting is quite simple. There is no peeling the skin off the mangoes and so use organic or preferably use home grown mangoes for this pickle. each mango is cut in three pieces, two big side pieces and two small side pieces attached to the side (as third piece). I forgot to take the step by step pics ,will update this year when I make again. I have always used our own mangoes from the backyard. The pickle tastes best on the second day, so keep mixing the masala so that its well coated to the mangoes. Check this out if you love mango pickles.

Preparation time ~ 15 minutes
Cooking time ~ 5 minutes
Serves ~ a big bottle
Author ~ Julie
raw mango / pacha manga 10
ginger / inji chopped 1tbsp
hot chilly powder 1 tbsp
kashmiri Chilly powder 2tbsp
coriander powder 2 tbsp
kayam podi /asafoetida 3/4 tsp
fenugreek seeds /uluva 1 tsp
mustard seeds / kadukku 1 tsp
salt 1-2 tbsp (or as needed)
oil (preferably gingelly)  3 tbsp
curry leaves 3 sprigs


  • Wash and cut the mango with skin in two big halves on either side and leave the other two thin sides attached to the seed i.e. When you cut a mango, you should have 3 pieces only- two side slices and one with the seed intact. Cut all mangoes similarly and keep aside. Add a tbsp of salt to this and leave for half an hour. After half an hour, boil water with salt in a utensil. Switch off flame once its boiled. Slide in all the cut pieces and leave for 3 minutes. Remove all slices from water and keep aside.
  • Heat oil in a pan and add gingelly oil. Splutter mustard seeds when it is hot, add in curry leaves. Add in fenugreek seeds. Add in the ginger chopped and fry till lightly browned (ginger is not added in the original recipe but I just added for flavor, you can omit adding).
  • Add in the spice powders in a bowl with 1/4 cup water to make a thick paste. Add this paste on low flame to the oil. Mix well until the masala is cooked well and oil separates. 
  • Slide in all the cut mango pieces and mix well. Add in salt as needed, note that mangoes are already soaked in salt water. So add accordingly. Switch off flame. 
  • Leave to cool completely before storing in glass bottles. This pickle doesn't use vinegar and is used up instantly. The shelf life of this pickle when stored in refrigerator is one week as there is no preservative added. The second day onwards the water oozes out of the mangoes and the gravy becomes slightly watery. 
* Ginger is not added in the original recipe but I just added for flavor. You can omit adding.

* Holy Week Specials
* Rice Gruel (kanji)
* Traditional kadumanaga (Instant mango Pickle)
* Cherupayaru Thoran
* Muthira Thoran

Friday, February 28, 2020

Mexican Wedding Cookies | Snow Ball Cookies | Traditional Butterball Cookies ~ Step by Step Pics

Mexican wedding cake/ cookies or snow ball cookie also called Russian Tea cake is a short bread like cookie. They are popular during festive seasons, also for occasions like wedding, christening and even Christmas time. They are similar to the melting moments cookies that I posted long back but the onl difference is that this uses ground nuts like pecan/ walnuts or hazelnuts. Walnuts are readily available here whereas pecan and hazelnut are on the costlier side. I have used walnuts in this recipe. These cookies on itself is mildly sweet before coating with confectioner's sugar. The rolling in confectioner's sugar adds a soft sweet topping with a buttery feel inside. None can stop by eating just one !!

For those who don't know, confectioner's sugar is different from powdered sugar as confectioner's sugar has corn starch in it along with powdered sugar, also called icing sugar. Powdered sugar is simply powdering the granulate white sugar. I have explained the making your own confectioner's sugar in the note section if you don't get hold of store brought confectioner's sugar. Baking these days is hard in my kitchen especially during late afternoons. The direct sun of afternoon falls on our kitchen window and so I try to finish my chores before that as its very hot in there. I try to bake simpler recipes or plan ahead to prepare to bake before afternoon. However these cookies are so simple to put together but the only concern was the use of all purpose flour or maida. I try and use wheat flour or any other healthy flours as much as possible but to get the short bread cookie feel, you definitely need to use maida. And I just ignore the maida part in this cookie which sometimes is inevitable. A good quality butter and a pure vanilla extract yields the best taste of this cookie as there are no more fancy ingredients needed to make this cookie. Do try this out, its so addictive buttery and rich. These cookies just crumble even on touch when warm so be very careful when rolling inn confectioner's sugar. Cool them nice and good before storing.

Preparation time ~ 20 minutes
Baking time ~ 15 minutes
Serves ~ 18-19 cookies
all purpose flour / maida 1 cup (sifted)
unsalted butter(room temperature) 1 stick (113 gms or use 100 gms)
* confectioner's sugar / icing sugar 1/4 cup
vanilla essence 1/2 tsp
salt 1/8 tsp
nuts 1/3 cup (pecan/ walnut / hazelnut)

confectioner's sugar 1/2 cup

  • Sift the flour twice and remove a tbsp of flour and add to powder the nuts in the next step. Add in salt to the remaining flour, keep aside.
  • Preheat oven to 350 degrees F and place nuts on a baking sheet and bake for 8 minutes. OR Fry the walnuts in a wok for 3-4 minutes until lightly toasted. Cool completely and grind in a blender until smooth by adding a tbsp of flour.

  • In another bowl, add the butter, beat until creamy and soft. Add in the confectioner's sugar, vanilla extract and beat again.
  • Add the flour mix in batches until combined well, also finally add the ground nuts mix. Make a dough, cover with a cling wrap and refrigerate for an hour.

  • After an hour, pre heat oven to 350 degrees F or 180 degrees C and line a baking tray wit parchment paper.
  • Scoop out about a tbsp of dough, shape it as a smooth ball and place on the prepared tray 4 inches apart as the cookie will flatten and spread once baked. Repeat this step till you finish making all balls out of the dough. I happened to bake in two batches and so refrigerated the made balls in the second tray till it was time to bake.

  • Place in oven and bake for 12- 15 minutes until the edges look slightly browned and underside is lightly browned. Mine took 14 minutes.
  • Remove from oven and cool lightly for 5 minutes and then roll each cookie in the prepared confectioner's sugar. 

  • Place on wire rack and cool completely before storing in  air tight containers. The topping may start melting as it sits for days, in that case top with more confectioner's sugar just before serving for the classic look.

* Powder 1 cup of granulated white sugar with 1 tbsp of corn starch to get confectioner's sugar. Use this confectioner's sugar for the above recipe.
* If you are using salted butter, skip adding the salt in the flour.
* I have adapted the recipe from joy of baking and I love most of her recipes explained well.