Lurka Logs Indian Cardamom Cookies1964 Recipes

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.

CHICKEN DOPIAZA

Steps:

• Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
• Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns.
• When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
• Add the ground spices and salt and cook for 3 minutes.
• Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken.
• Add the chicken pieces and continue to cook for 12-15 minutes.
• Add the reserved small halved onions and then cover and cook for a further 8-10 minutes until chicken has cooked through.

HEAVENLY BATH TRUFFLES

Steps:

• Whisk together the baking soda, citric acid and cornstarch. Set aside.
• Melt cocoa butter in microwave in a glass container for approximately 3 minutes (be careful when removing from oven as glass is hot). Add dry ingredients to melted cocoa butter. Add essential oils. Mix again.
• With a spatula, place some mixture into ice cube trays or small molds -- re-mixing after every 3 or 4th time. Clean edges, then place in freezer for 30 minutes. Pop truffles out of tray (may need to thaw a bit if they are not coming out easily).
• Store in glass jars or plastic bags. Excellent for gifts.
• Note: The molds you choose won't matter like they do for bath bombs. But -- don't make the molds too big or you are are going to waste product and your bath will be a slippery mess! Baking soda does not reheat so make sure to have enough trays to use. I found ice cube trays that are shaped like little half balls. You don't want any more than 1 - 1-1/2 tsp of product per cube. I have found that Ikea sometimes has really cute ice cube trays shaped in stars, hearts and circles with holes in the middle. Or, if you can get your hands on them -- candy molds would work very well -- again, depending on the size.
• My Favorite scent combinations: Equal parts of Sandlewood and Patchouli (Sensual) Equal parts of Orange, Geranium, Patchouli (Relaxing), Equal parts of Tea Tree and Peppermint (Uplifting) My first two are my favorites!

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.

BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY

Steps:

• Measure out the 8 spices into a bowl (first 8 ingredients). If using fresh chilis then leave those out for now. Warm up a large skillet or pot (ideally cast iron) and bring to med-high heat. Gently roast the spices in the dry skillet -- watching the mixture doesn't burn, keep stirring. After about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside.
• Put the skillet back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well - watching the garlic doesn't burn. Next add the spice mixture back in, followed by the tinned tomatoes.
• Mix in about 1 cup of water - you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
• Grate the zest off of the lemon, add to the pot, along with the juice from 1/2 of the lemon. Save the other half for later, you may want to add more. Let it all simmer on medium-low.
• For a nice smooth sauce, remove the bay leaves and blend until smooth (an immersion blender works well).

MOCHA YULE LOG

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment; grease parchment. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold., For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving.

CARDAMOM BISCUITS (NAN KHATAI)

Steps:

• Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.
• Beat the butter until soft, then gradually add the remaining icing sugar and the ground cardamom. Continue beating until light and creamy, about 10 mins.
• Sieve the flour and gram flour into a bowl and whisk in the semolina and a pinch of salt. Stir into the butter and sugar in two increments. Gently bring everything together into a soft dough.
• Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.
• Slightly flatten the top of each ball and press a whole almond or some chopped pistachios in the middle of each one. Chill for 20 mins.
• Heat the oven to 160C/140C fan/gas 3. Bake the biscuits for about 20 mins or until golden. Leave to cool before storing in an airtight tin.