Lurka Logs Indian Cardamom Cookies1964 Food

ELAICHI CHAA (INDIAN CARDAMOM TEA)

Steps:

• Pour the water into a large saucepan.
• Lightly smash the green and black cardamoms in a pestle and mortar. Add to the water and bring to the boil.
• When boiling, add in the teabags and sugar.
• Add enough milk to turn the tea a pale beige colour.
• Bring to the boil again and just as it is rising to the top of the pan, switch off the heat. Strain and serve at once.

LURKA LOGS (INDIAN CARDAMOM COOKIES)(1964)

Steps:

• Preheat oven to 375°F.
• Sift flour and baking powder together and set aside.
• Combine cardamom, salt and butter.
• Gradually blend in sugar.
• Beat in eggs.
• Gradually stir in flour mixture.
• Drop by rounded teaspoons 2" apart onto ungreased baking sheets.
• Flatten tops by pressing with the bottom of a glass covered with a damp cloth.
• Sprinkle tops with sugar and coconut.
• Bake until edges are lightly browned, about 8-10 minutes.
• Cool on sheets 1 minute, then remove to a rack.
• Store in an airtight container.

INDIAN SUGAR COOKIES

Steps:

• Cream the lard and beat in sugar.
• Cream again.
• Beat in the egg and rose.
• Mix in 4 cups of the flour, adding more until dough is able to be rolled out.
• Cut in circles or shapes.
• Pat cinnamon sugar onto cookie tops.
• Bake on ungreased 325 oven until lightly browned.

CAFE BRULOT

Steps:

• In the blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange peel, and lemon peel.
• In a small saucepan heat brandy until it almost simmers.
• Remove from heat and ignite.
• Pour over mixture in blazer pan.
• Place blazer pan over chafing dish burner. Spoon brandy over sugar until cubes melt. Stir in coffee. Makes 4 (4-ounce) servings.

INDIAN SUNFLOWER COOKIES

Steps:

• Cream oil, brown sugar, egg and vanilla. Add flour, soda, salt (unless seeds are salted). Add oats and sunflower seeds.
• Cook @ 350 degrees 10-15 minutes.

SHANKARPALE OR SWEET DIAMONDS - INDIAN COOKIES

Steps:

• Put the oil in a thick bottom pan.
• Add water and sugar.
• Stir and bring to a boil.
• Remove from heat immediately.
• Let it stand until it is lukewarm.
• Fold in the flour adding a little at a time.
• Knead well.
• Heat oil in a deep frying pan.
• Divide the dough into lemon sized balls and roll out with a rolling pin.
• You should not be able to see the surface you are rolling it on through the dough.
• Using a pizza cutter or a sharp knife cut into strips at an angle.
• Turn the surface 90 degrees and cut diagonally to form diamonds.
• If you don't cut at an angle you will get squares, diamonds look better.
• Deep fry in the oil until golden brown.
• Store in a air tight container.

BLACK BEANS POR CORTESíA LESLIE WITH LIME AND CUMIN

Steps:

• Drain and rinse the two cans of black beans.
• In a large skillet, heat oil over medium high heat: Cook onion, garlic, and comino (cumin)for five minutes until softened.
• Add beans and cook while stirring often, for five more minutes until hot and heated though well.
• Stir in fresh Cilanto/coriander, lime rind, and lime juice.
• Serve as a side dish with a mexican meal or do yourself a favor and wrap into a steamed flour tortilla with Mexican rice. Muy bueno -- Amigos/amigas!

EBI NIGIRI - SHIRMP

Steps:

• To boil and butterfly the shrimp. Remove the head of the shrimp and insert a long bamboo skewer through the middle - starting from the top and working it through towards the tail.
• Use your thumb to press and flatten the center of the tail section, to allow more space for the skewer to exit.
• Bring the water and vinegar to a rolling boil, add the skewered shrimp, and cover the pot.
• Immediately remove from heat and let stand 3 minutes.
• Remove the shrimp and let cool to room temperature.
• Peel the shrimp and set aside.
• Use the point of a sharp knife to slit open the stomach from the top to bottom, making sure not to cut all the way through.
• Gently open the shrimp and flatten. Repeat with the remaining shrimp.
• To make the Nigiri: make a small mix of water and rice vinegar for dipping your fingers inches This will prevent the rice from sticking to your hands.
• Moisten hands in the water-vinegar mix and pick up a small ball of sushi rice in your right hand. Squeeze gently into a rectangular shape. Pick up and hold a butterflied shrimp in your left hand.
• Bring the rice ball to the shrimp. Us the thumb and foreginger of your right hand to gently press in the sides of the nigiri, and use the thumb of your left hand to press it down at the bottom (of the upside down nigiri). Use your right hand to turn the pressed nigiri over in your left hand.
• Use the thumb and forefinger to press in the sides, and two fingers of your right hand to press the shrimp and rice gently together topside.
• Optional: slice a thin strip of nori, and wrap around the middle of the Ebi Nigiri. It's a pretty finishing touch.
• Serve with traditional sushi accompaniments, soy, wasabi and pickled ginger.

CHOCOLATE CHRISTMAS LOG (COOKIE CAKE)

Steps:

• Whip 1 1/2 c of cream add sugar to taste (1/4- 1/2 cup).
• Put a teaspoonful of sweetened whipped cream on a cookie, top with another cookie.
• Add another teaspoonful and another cookie.
• Repeat.
• Place on one end of a flat rectanglar serving dish (or plate), with the cookies vertical.
• Put a teaspoonful of cream on a cookie and add it to the end.
• Repeat until all the cookies and cream are used in a log shape.
• Coat with remaining cream and cover lightly in plastic wrap.
• Refrigerate at least overnight.
• When ready to serve, whip remaining cream and sweeten.
• Recoat the log with the whipped cream and decorate with chocolate shavings.
• To serve, cut on the diagonal.
• For darker frosting color, add 1/3 cup unsweetened peanut butter to whipped cream mixture.

GRANDMA CHIC'S BUTTER TART FILLING 1964

Steps:

• Beat egg, sugar, butter well, Add cream and blend.
• Line tart shells with your favourtie pastry.
• Sprinkle a few currants into each shell.
• Fill tart shells with mixture 2/3 full.
• Bake in a hot oven 400 degrees f.
• for 8 minutes.
• Reduce heat and continue to bake 12-25 minutes 325 degrees.
• Or bake just until crust is golden.
• Note;;; I usually bake these at 350 degrees for 15- 18 minutes, I always watch as they go quickly at the end.
• I still like them a bit runny.

CARDAMOM COOKIES RECIPE - INDIA

Steps:

• Preheat oven to 325 degrees f.
• In a bowl, beat the butter, sugar and ground cardomom for 3 minutes.
• Then with the beater going add the eggs one at a time.
• When the mixture is light and fluffy , add the flour and salt by hand, being gentle with the dough.
• When the soft dough is ready, drop the batter using a spoon onto a nonstick cookie sheet.
• Place them 1/2" apart.
• Bake these cookies in a preheated oven at 325 F for 10 - 11 minutes or till the cookies have a golden color.
• Repeat the baking procedure for the remaining dough.