This recipe was featured on 100 ways to use Strawberries at Endless Simmer.
Another reader successfully tried this recipe.See here.The blog is in a non-english language so I could not read it but the picture says it all.Thank you LILLA!
These cookies were tried by 3 people I know of who came back and told me about their experience.I m linking them hereandhere. One of the bakers, Mindy commented on the post herself that they turned out good for her. But for Rachelle, it didnt work out fine.I am adding these feedbacks to help those people who want to try out this recipe.Thanks everyone.Your suggestions are always welcome.
What I need: [Makes 22 cookies of the size shown][updated]
1 1/2 cups all-purpose flour
4 tbsp unsalted butter [softened]
7 tbsp granulated white sugar
1 tsp vanilla extract
1/4 tsp baking powder [use aluminium free]
pinch of salt
3 tbsp thick crushed fresh strawberry mix [homemade by crushing strawberries with 1 tsp of milk [if required]+2 drops of red food color] [the quantity of strawberry mix will vary depending upon the consistency,please be judgemental]
Nutella [for filling]
How I did it:
Sift the flour, salt and baking powder together in a bowl.Set aside.
In another bowl, cream the softened butter and sugar using a hand-held mixer for about 4 minutes.
Add the vanilla extract and crushed strawberry to the bowl and combine well with the butter mixture using a whisk.
Fold in the flour mixture with the butter mixture gently to form a dough.The dough will be soft and a little sticky but not loose.Do not over mix. You might need to oil your hands and bring the dough together.
Once combined, cover the dough with a plastic cling film and refrigerate for 1 hour.
Preheat the oven to 350 F/175 C.
Line your cookie sheet with a parchment paper.
Take out the refrigerated dough,lightly oil your palms and make small balls with it.Put the balls on the cookies sheet and press down slightly to flatten out.
With the help of your thumb or back of a tea-spoon make a small hole in the middle of the cookies where u ll fill the nutella after baking.
If at this point you feel that the butter in the cookies is melting, refrigerate again for about 15 minutes.
Bake the cookies in the oven for about 8-12 minutes or untill the bottom starts turning brown. Mine took 10 minutes exact.Do not bake them beyond 12 mins.These will continue to cook after you take them out of the oven.
Take out the cookie sheet from the oven and using the teaspoon again press out the hole in the cookies.You will not be able to do this after the cookies have cooled.
Once the cookies have cooled, fill in the nutella in the little holes in the cookies.
Serve with cold milk.
I have adjusted these from a basic recipe here .Notes:
The consistency of strawberry mix is of real importance.Make a thick, almost paste like mix in your processor/blender.If some bits remain, it does not matter but the mix should not be runny or watery.
The color of cookies/dough can differ depending on how red your strawberries are.I chopped off the white portions and used red part only.
I made my cookies less sweet because with nutella filling they could be very overwhelming.
The dough can be slightly difficult to work with,but refrigerate and it will be manageable.
Since every oven is different, the time of baking may vary from appliance to appliance.
You can fill in the cookies with any jam or melted chocolate chips too.
Once heated, temper the oil with cumin seeds and wait for them to crackle.
Add the sliced onions to the pan and let the onions saute till transculent.Dont brown them.
Next, add the chopped green chilies and ginger julians and cook for 3-4 minutes.
Add the peas, red chilli powder, cover the lid and let the peas steam till they are cooked but not mushy.
Once tender, open the lid,add salt and garam masala and stir fry on high heat for 5-7 minutes.
Remove from heat and add the fresh lime juice and serve warm with masala chai
1 tea bag per cup (or 1 tsp of black tea leaves/cup)
1 tsp grated ginger
1-2 fresh tulsi leaves [holy basil leaves if available] NOTE:Holy basil is totally different from Thai or Italian basil.
1 cup of water
½ cup of warm milk
¼ tsp chai masala powder
sugar to taste
Masala/Spice Mix [Makes 1 cup masala]
1/4 cup cinnamon sticks, broken into small pieces
2 tbsp cloves
1/4 cups whole black peppercorns
1/4 cups green cardamom
4 twig mace, broken into small pieces
1/2 piece nutmeg, grated
1/2 tablespoon fennel seeds
How I did it
Fine grind all the ingredients under the head “Masala/Spice Mix”.Store this spice mix in an air tight container in a dry place.This lasts for 2-3 years.
To make the masala chai:In a saucepan, add the water along with ginger and tulsi leaves[if using] and let come to a boil.After 2-3 minutes, add tea bag or tea leaves. Let brew for 2-3 minutes.Next, add “masala” and milk and let it again come to a boil.Reduce the heat to a low simmer. Simmer for 5 minutes.Strain and serve with sugar (or sweetener).
1.5 lb of [bone-in ]mutton, cut into medium pieces [or lamb or beef]
1.5 cups of buttermilk [slightly sour]
3 fat garlic cloves, grated
2″ shoot of ginger,grated
1 tsp nutmeg, grated
Salt to taste
Whole Spices :
2 cups onions , thinly sliced
10-12 whole dry red chillies
1 tbsp whole black peppercorn
1 tbsp coriander seeds
2 tsp cumin seeds
2 nos black cardamoms, cracked open
3 bay leaves
1″ shoot of cinnamon
1 twig mace
4 tbsp cooking oil [I use mustard, you can use olive/canola]
2-3 cups warm water
How I did it:
Wash and pat dry the mutton pieces.
In a ziplock plastic bag, pour in the buttermilk, grated nutmeg,grated garlic & ginger along with salt.Give it a shake to combine well.
Next, tip in the mutton pieces into the bag and give it a shake again to make sure that the buttermilk covers all the pieces.Lay the bag flat in a big square tray and let marinate overnight or at least 3-4 hours.
Making the Stew :
[Method 1 : Cooking in an Open pot [with lid]/Dutch oven]
Heat the oil in a pot/dutch oven to a smoking point on medium heat.TIP: When using mustard oil, you need to heat it up till the point it starts smoking to ensure the raw smell is gone.For 4 tbsp oil, atleast good 8-10 minutes.If using olive/canola, the heating time will be way less.
Once heated,reduce the heat to low and wait for 5 minutes to lower the temp a bit so that spices don’t burn.Add all the whole spices except dry red chillies to the oil and cook until the spices emit their aroma..around 3 minutes.
Next add the onions, raise the heat to medium and cook the onions stirring constantly untill they become translucent to light brown.
Add the dry red chillies then.
Strain the mutton pieces from the buttermilk mixture, retain the marinade.
Add the mutton pieces to the pot and on high heat, cook the mutton pieces for 10-12 minutes until all sides of the meat have browned.
Next, add the marinade & 2 cups of warm water to the pot, check the salt and cover the pot/dutch oven.
Let the water come to a boil on high heat and then reduce the heat to as low as possible.
Let the meat simmer in the pot/dutch oven for good 4-6 hours periodically checking to make sure the liquid doesn’t dissipate, and adding warm water if needed.
The stew is considered finished when the meat is very tender, just about to fall apart from the bones and the flavor of the gravy is intense. Adjust the salt again if needed.
Garnish with chopped cilantro & serve with warm khamiri rotis [yeasted flatbreads] and onions.
[Method 2: Using a pressure pan/cooker]
The time taken by this popular Indian method is very less and the taste is slightly different and less intense. The cooking steps remain the same except that you need to cook the meat as per your pressure cooker.To give a rough estimate, the meat will take at least 25-30 minutes with 6-7 whistles on a low heat to become tender.