These are melt in mouth Indian style cookies. You can store them in an airtight container. They can last for days. In our house they are usually eaten within a few days.
I have childhood memories when my mum used to bake them. The whole house used to smell of a sweet welcoming cardamon fragrance.
It is usually accompanied by a lovely cup of tea.
They are so easy and quick to make. My little boy loves to dunk it in warm milk.
200gm unsalted butter
2 cups of all purpose or plain flour
3/4 cup gram or besan flour
1/4 cup semolina
1 cup of caster sugar
1 tsp baking powder
1/4 tsp bicarbonate soda
Preheat oven at 180 degrees
Leave butter at room temperature to soften for at least 30-45 minutes
Use a coffee or spice grinder- powder sugar along with cardamon
Mix all other dry ingredients together
Cream butter along with powdered sugar until light and fluffy
Then add dry mixture slowly until they all come together
Make small balls and flatten.
Put then on a baking sheet in parchment paper or grease proof paper
Please bear in mind that they expand in oven
So try to space them apart
You can either make a star on top or sprinkle some nuts before baking
Bake for about 15-20 min. It does not need to go brown just as the edges are lightly brown take it out
Enjoy with a nice cuppa
Please let me know if you try it
Another family favourite. As a child , I remember mum making this dish at least once a week.
We usually eat it with boiled rice and lentils or dhall. A nice pickle on the side always add a bit of a kick. My little boy likes it with dhall and rice. My husband is not a big fan of rice. So he normally has chips and salad with his. It is very easy and simple to make with only a few ingredients. I prefer chicken on bone as it taste better. You can use boneless chicken if you want
1 kg chicken leg and thigh in bone
2 Tblsp of ginger/ garlic paste
1 Tblsp ground pepper
1 tsp paprika
1 tsp tandoori masala powder (optional)
4-5 shallots finely chopped or 2 large onions
2 Tblsp oil
Salt to taste
First marinate chicken with ginger / garlic paste, pepper , paprika , salt and tandoori masala for 15-30 min.
Heat oil in a large frying pan or skillet
Add chicken and brown both sides
Then add the onions and cover. Reduce heat on low
Let it simmer in low to medium heat until the onions are soft and caramelised. Make sure chicken is cooked .
Serve and enjoy
These ‘melt in mouth’ delicacies can be found in most bakeries in Mauritius.
They also very popular at weddings, birthdays and other parties. The tradional one are usually pink round ones. However there are different variation in the icing these days for different events. Continue reading
Another family favourite. It takes a while to skin the wings and shape them. However it is always a pleasure seeing my little boy holding the lollipop and eating them. All the effort always pays out.
This one of our family favourite. My version is a milder version of the originally Asian style lamb chop masala.
Made those lovely ‘melt in the mouth’ napolitaine today.
I thought I will post my little boy favourite. It is also one of the Mauritius nation favourite dishes. You can also add boiled egg or peas in it if you like.