Most Indian kitchens would always have a spice rack with zillion colorful spices, multiple containers with different types of lentil, a huge container filled with wheat flour and definitely a white rice container. Typically!
When it comes to utensils, you would always find a pressure cooker or two! Pressure Cooker might intimidate a lot of people but not an Indian wife. They have some kind of love towards them. My Mom has three of those.. different sizes and uses them almost every day. There is one in my kitchen too, hiding somewhere in some counter.
I could never like those! Tough to clean.. makes your kitchen a mess if your water proportion is not correct and then, the noise of the whistle!
One thing that would be very rarely seen in Indian kitchen is a baking oven and a cookie jar. My Mom used to bake.. but mostly plain vanilla cakes in a round oven which would usually rest in the top counter for most the days. Cookies.. never! They would always be bought from some close-by bakery shop.. fresh and tasty. I guess Mom never felt the need.
Now a days, things are changing. There’s a lot of baking and grilling happening in every Indian house.
I am not much of a baker. And baking cookies has always been a challenge to me. My very first batch of cookies went straight to the bin – they became hard like rocks. The second batch was good but it didn’t look fancy. Third batch was even better but again, it didn’t look fancy. I don’t know how people make the cookies look so pretty!
Yesterday was my fourth attempt and I made savory cookies this time. They looked ok.. not great, just ok! But they tasted so awsm. We enjoyed these crispy crunchy delicious bites with our evening tea. I think they would taste great with some soup as well.
Also, I wanted to share with you that I have started contributing on Honest Cooking and this was my first contribution 🙂
Recipe adapted from here and it would yield about 35 cookies.
- 1/2 cup unsalted butter, kept in room temperature for 30 minutes.
- zest of one lemon
- 1 egg yolk
- 3 tbsp heavy cream
- 1 cup all-purpose flour
- ¾ cup finely grated parmesan cheese
- 3 tbsp fresh rosemary, finely cut
- 1/2 tsp salt
- olive oil to brush on the cookies, optional
- In a bowl, whisk butter and lemon zest.
- Add the egg yolk and whisk until it's smooth and mixed properly.
- Now, add the heavy cream and whisk again.
- In a separate bowl, add flour, cheese, rosemary and salt and mix them.
- Pour the flour mix in the butter mix 1/4 cup at a time and keep whisking. Continue till all the flour and butter is mixed properly.
- Cover the bowl and let it rest for 30 mins in the refrigerator.
- Finally, give it one last knead with hand and make the cookies. You could use a rolling pin to roll them and cut in shape. Or make tiny balls and press them with your palm.
At last, brush some olive oil on top of the cookies. This would give them a nice brown color.
Bake them at 350 F for about 25 minutes. Turn them and bake them for another 5 minutes.