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August 2008

Rice and Khus /Poppy seed cake

As promised another rice flour recipe. This one is simple and delicious.


1 cup rice flour
1/2 cup mawa

1/2 cup grated coconut

1/2 cup khus-khus / poppy seed

1/2 cup ghee
2 cups sugar
Saffron / cardomom/ nuts (optional)

Roast the flour in a tablespoon of  ghee. Mix in the mawa and set aside. Heat the sugar and cook till it becomes a syrup  and gets a string like consistency.
Grind the coconut and poppy seed into a fine paste in a blender or a coffee grinder. Add the rice flour mixture and the coconut and khus paste to the sugar syrup. Add the rest of the ghee.  Keep cooking on a low flame till the mixture leaves the sides of the pan.
Spread on a greased plate or cake tin and garnish with nuts.
When cool cut and serve.

Shrewsbury Biscuits

Shrewsbury biscuits

Since Shrewsbury biscuits are so popular in Pune I thought an ancient recipe dating from the 19th century would be appropriate. I don't know how they compare to the famed Kayani shrewsbury biscuits but this is worth a try.

a.Rich version:

450 gms flour
280 gms finely powdered sugar
280 gms butter
1/2 tsp grated nutmeg
1 tsp grated cinnamon
2 eggs
Milk, enough the mix the above ingredients together to make a dough

b.Common version:
325 gms flour
115 gms butter
115 gms powdered sugar
1 egg
Milk, enough the mix the above ingredients together.
You can add 1/4 tsp salt and a few caraway seeds.

Rub the butter into the flour until reduced to tiny crumbs.
Make a hollow in the centre of the mixture and put in sugar,eggs spice and milk. Mix together to make a moderately firm dough.
Roll it out to about 1/8" in thickness.
Cut them out with a plain cookie cutter or a glass with a 2 " diameter.
Place them in rows nearly touching each other of a clean greased baking sheet.
Bake them in a cool oven of about 250 Degrees F.
As soon as the edges are a little coloured they are done.
Remove from the oven, let them cool then keep in a airtight tin.

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Apple Marmalade

This recipe is from my trusty "Household Book of Domestic Economy" printed in 1866.

Peel and cut thirty apples in slices, taking out the core, and if for preserving to every pound of fruit put three quarters of a pound of broken sugar, ( but if for immediate use half a pound would be quite sufficient,) place the whole into a large preserving pan, with half a spoonful of powdered cinnamon and the rind of a lemon chopped very fine, stirring it occasionally until boiling, when keep stirring until becoming rather thick, it is then done; if for immediate use a smaller quantitiy would be sufficient , which put by in a basin until cold, but if to keep any time put it in jars, which cover over with paper, and tie down until wanted.

I suggest using 7 apples, (approximately 1 kg of apples) and 1 kg of sugar unless you want a shelf full of apple maramalade. Add a pinch of cinnamon powder and a quarter teaspoon of lemon zest.Boil till the sugar sets and bottle in sterilised jam jars.