Monday, July 16, 2012

Cheeseburger Cookies

Intriguing right? And cute as well. 'Bun' cookies with 'tomato and cheese' icing, they are as yummy to eat as they are to look at. I have made them as an assembly cookie than a baking cookie. Even though you can make all the components at home, even if you just buy readymade cookies and decorate them it will be as much fun to eat! You can also involve your child to put the layers - it will be a creative DIY project for him/her as well. 

To color the icing, I have used liquid food color, you can use powdered food color as well, keeping in mind that when you color the coconut be sure to add a few drops of water. Gel food colors will be required in lesser quantities than stated.  


24 vanilla wafer cookies or any dome shaped cookie
12 chocolate cookies or any dark colored cookie
1/2 bowl shreded coconut
1 bowl plain icing (recipe below)
Few drops red food coloring
Few drops green food coloring
Few drops yellow food coloring
Pat of butter

Set aside 1 tablespoon of coconut. Take the remaining coconut in a ziploc bag and add green food coloring to it. Shake well to coat all the shavings. This makes your lettuce. Take half the bowl of icing. Add red food color and mix well to make tomatoes. Add yellow color to the remaining icing and mix to make cheese.

Place a vanilla wafer top down and apply some red icing, about 2 mm thick. Next sprinkle some green coconut shavings along the edge of the tomatoes. Next place a chocolate cookie on it. This is the patty. Apply 2 mm layer of yellow icing on this and top with another vanilla cookie. 

Brush a little butter on top in the middle and sprinkle some of the coconut on it. Press a little to make sure it sticks to the cookie. These are your sesame seeds on the bun. And your cheeseburger cookie is ready!

Serve on a platter with a side of apple fries!

Plain icing / frosting


1/4 cup butter at room temperature
3 tablespoons milk
1 teaspoon vanilla extract
2 1/2 cups icing sugar or confectioners sugar

Whisk the butter to aerate. Add the sugar and continue to beat while adding vanilla and milk. Whisk till it becomes a thick and spreadable icing. The amount of milk required may increase or decrease depending upon the weather outside, dry conditions may require more milk.
I am sending these to Srivalli's Cookie Mela

Wednesday, July 4, 2012

Dahi Bhalle / Dahi Vada

Dahi vada's  are my mothers favorite. Mine too but I like to gobble up the vadas straight from the fryer. A very famous North Indian chaat, it is eaten almost all over the country now. This dish of crunchy-made-soft vada and tangy-made-sweet dahi when made correctly is a satiny morsel which melts in your mouth. 

The urad daal used in the vada has to be soaked for atleast 4 hours, so it is not a spur of the moment dish. The beating of the batter also takes time but the vadas freeze beautifully, so you can make them beforehand for a dinner party and just thaw and serve on the day. They taste just as fresh as the day they were made. Traditionally there are no spices in the vada but I add a few for some extra pizzazz. Also if you want you can also add moong daal (skinned split green gram), one part to two parts urad daal. The portion below makes 50 mid size vadas.


2 cups urad daal (Skinned split black gram)
3-4 green chilies
1/2 inch stick of ginger
1 teaspoon jeera (cumin seeds)
Salt to taste
1.5 liters curd (for 50 vadas)
3/4 cup powdered sugar
Bhuna jeera (roasted cumin seed powder)
Red chili powder
Tamarind chutney
Salt to taste

Wash the urad daal thoroughly and soak in 4 cups of water. Let it soak for about 4-6 hours. The daal will almost double in size. 

Add the sugar and about a teaspoon of salt into the curd and whisk it. It should be smooth and lumpfree. Refridgerate. 

In a blender add the daal along with the chilies, ginger, salt and jeera. Depending on the size of blender, it will be done in 2-3 batches. Add as little water as possible (soaking water) and grind to a fine paste. After all the daal is ground to a fine paste, transfer it to a large bowl. Using a ladle / whisk beat the batter in a clockwise direction. Continue this for about 10 minutes. To test if it's aerated, take a small lump and put it in a cup of water. If it sinks, beat more and if it floats it is done. Whip in one direction only. This can be done with a blender also. 

Heat oil in a deep vessel. Fry medium sized rounds using a spoon or fingers to drop the batter into the oil. Wet your hands to prevent batter from sticking to your hands. Fry on low heat on one side, just till the outside begins to cook and fluffs up. Then turn the vadas on the other side. Increase the flame to high. Cook the second side completely - it will turn a golden yellow and then flip to cook the first side. If you cook the first side completely and then flip, there is a chance of the vadas bursting. This can cause serious burns, so be careful. Whip the batter for about a minute every time you fry a new batch. This ensures all your batches are light, fluffy and soft. 

To serve, soak the vadas in cool water for about 2 minutes. Squeeze slightly to drain all the water. Place vadas in a serving bowl, then pour the curd. Next add the tamarind chutney followed by the jeera powder and chili powder. Serve immediately. If you are making this for a party, add chutney and spices to the curd itself and mix well. 



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