Chapli Kabab (Chicken)

Kabab or Kebab has a nice ring to it, it brings a smile on my face whenever someone utters that word. My mind starts getting images of get-togethers, fun with friends, with some beer or wine in the vicinity(yaasss),  jamming sessions, or a fancy restaurant, sometimes dhaba style restaurants too :) etc. etc. So in short, this dish brings happiness to me. It is served as an appetizer mostly during parties and get together's!
Of course, one shouldn't stop at that,  make it at home, in your kitchen whenever you feel like :)
I call it a 'Happy Side Dish'

It is a cloudy rainy day today in my town and I was craving for some chatpata (spicy peppery) snack. Had some minced chicken in the fridge, thought of making these chapli kebabs. Very easy to make, use the spices on hand, make patties and fry it in the oil!

  

Chapli kebab is a Pashtun-style minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. It originates from Peshawar in Northwest Pakistan and is also known as the Peshawari kebab.

The chapli kebab is a popular barbecue and street food in parts of Northern India, Pakistan, as well as in eastern Afghanistan. It can be served and eaten hot with naan bread, rice, or in burgers and sandwiches such as a Bun kebab or stuff in Pita Bread. Or just have as an appetizer with chutney dip, sliced onions and lemon wedges on the side.
Can't wait to dig in, every time I make something like this!

Here is the recipe for Chapli Kababs,

Ingredients:

• 1 16 0z  minced chicken pkt (or get chicken thigh or breast and grind using the blender)
• 1 med size onion chopped finely
• 2 tomatoes chopped finely (squeeze the water out)- I used cherry tomatoes :)
• 2-3 green chilies chopped
• 1 tsp ginger garlic paste
• 1/2- 1tsp chili powder flakes (if you don't have, take dry red chili and crush it)
• salt to taste
• 1/2 tsp pepper powder
• 1 tbsp coriander seeds crushed in a mortar n pestle ( coarse coriander seeds pwd, a must step in chapli kababs)
• 1 cardamom crushed
• 2 cloves crushed
• 1 egg
• 2 tbsp whole wheat flour ( optional, if your mixture gets little soggy, add this)
• Oil to fry

Deep fried chapli kababs

Shallow fried Chapli Kebab

Preparation:

• Take a mixing bowl, add all the ingredients except oil. Patties mixture should be dry enough. 
• Take a bowl of water at the side to dip your hands, while making patties. 
• Heat a pan with little oil in it. You can either deep fry it, which will taste awesome or shallow fry it(I like it this way)
• Take a small portion of the meat mixture and make patties by flattening it, you can give any shape you want. Traditionally it is given an oval shape. 
• Place in on the hot pan, it should sizzle. Let it cook for 3 minutes. Then flip and again cook for another 3 minutes or till done. Cook on medium flame. 
• Strain it out and place on the paper towel to absorb extra oil. 
• Serve hot with sliced onions, chutney etc. 

You may also enjoy Seekh Kebabs, Chicken Lollipops, Tofu Pan fry, Zucchini Paneer Flapjacks etc.

njoY!! happY cookinG!!

Health Benefits:
Chicken is one of the best non-vegetarian sources of protein. It is lean meat, which means that it contains more amount of proteins and less amount of fat. Apart from protein, chicken is rich in several minerals like phosphorus and calcium, that helps keeps bones in mint condition. Also, it has selenium which has been known to cut a risk of arthritis.Chicken has two nutrients that are great for reducing stress – tryptophan and Vitamin B5. It boosts immunity (remember how we eat chicken noodle soup when we are sick?) and promotes good heart health as it is rich in vitamin B6, plays an important role in preventing a heart attack. so I say YAY to chicken!

Apple Walnuts Oatmeal Cookies

I always get fascinated looking at the freshly baked goodies whenever I visit grocery stores and bakeries. The aroma that lingers around these goodies is awesome. Brings in so much of warmth and happiness. I start baking hysterically once in a while, for no particular reason :)
Also the season of holidays gets me inspired to bake the goodies and I get comfortable doing so!

Here are some freshly baked oats cookies loaded with apple sauce, apples cubes and walnuts. Yummy in everyone's tummy :) Ingredient line up is healthy and outcome is very delicious too.  Its chewy and soft. One of the healthiest cookies that's out there, if your kids fall for this, there is no second thought. Just put this recipe on a repeat mode. It is a winner recipe.

I have already made it thrice and thanks to sallys baking addiction blog. She tried it few times to get a correct measurement for this recipe. I try to tweak it every time I make by just adding extra nuts or switch the main fruit that goes in it. Like once I added small chunks of persimmon fruit. I also added cranberries. So you can play with it once you get a hang of it.

One cup of milk and 2 oats cookies will make SantaClaus happy too :) What say? :)

Let us take a look at the recipe of Apple Walnuts Oatmeal Cookies.

Ingredients:

• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 cup unsalted butter, melted
• 1/4 cup unsweetened applesauce
• 3/4 cup packed dark or light brown sugar (or white granulated sugar)
• 1 large egg, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/4 cup finely diced apple 
• 1/4 cup chopped walnuts

Either take the following ingredients 

• 1 cup old-fashioned whole rolled oats
• 1 teaspoon ground cinnamon

OR

• 1 cup of ready to make Maple or Apple Cinnamon flavored 3 min Oatmeal packets.

Preparation:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Whisk the oats, flour, baking soda, salt, cinnamon- together in a large bowl.
• Whisk the butter, applesauce, brown sugar(or white sugar) together until combined. Then whisk in the egg and vanilla. Pour the dry ingredients into the wet ingredients and whisk until just combined. Fold in the apples and walnuts. The cookie dough will be thick and sticky.
• Using a medium cookie scoop or a spoon, scoop cookie dough into balls (about 2 Tbsp of dough each) and place 2 inches apart on the cookie sheet. Slightly flatten the balls out- as the cookies won't spread much.
• Bake for 17-18 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheets.
• Enjoy with a nice cup of hot cocoa or milk or Tea.

You may also like 

Eggless Coconut Cookies

Crinkle Cookies

Saffron Cookies

njoY!! happY bakinG!!

Recipe adapted from Sallys Baking Addiction. 

Chicken Over Rice (Halal Cart Style)

Manhattan (New York) and halal cart food go hand in hand!! As you walk past the over populated streets and corners of the city, aroma of the amazing warm spices from the chicken and rice hits you and you will find yourself standing in the long lines before you even realize what happened:) Serving lunch to late-night, these carts dish up a container full of chicken over rice that is so rich and yet so subtle, hitting the spot that's absolutely crave-worthy and totally worth your time standing in those long lines!! Its street food at its best Manhattan is world's melting pot where best of best cuisine is served. A grand treat for your taste buds.

So coming to the cart food, this particular meal is served with perfectly seasoned grilled chicken or beef over flavorful rice with their secret sauces, one so hot that fumes may come out of your ears and other yogurt based mild cooling sauce. It serves as a comfort food for the exhausted tourists after a grand site seeing day!

Witnesses literally swear by the food and the rush hour actually begins after midnight! Yessss! this takes me back to the streets of Mumbai where such famous spots like Bade Miya in Colaba and Khyber in Kala Ghoda are known for their kebabs (check out sheekh kebabs and chapli kebabs) and fast food that is more famous than any other 5 star hotels in the vicinity. I am actually slightly drooling thinking about all these places and the food

I thought of making it at home and got recipes online from yourhomebasedmom and dinneranddessert blogs. Since I liked the sauce from both sites I mixed up the ingredients :) I was happy with what I found and the outcome.
Now to my delight the halal guys have started their franchise and one is open right by my house... Yay!! But I can still cook at home and be happy :)

Let us get to the recipe of Chicken over Rice Halal Cart Style!

Ingredients:
For the chicken: 

• 2 tablespoons lemon juice 
• 1 tablespoon chopped fresh oregano (you can use dried oregano too)
• ½-1 teaspoon coriander powder
• 3 garlic cloves, roughly chopped (about 1½ tablespoons) 
• ¼ cup light olive oil 
• salt and freshly ground black pepper (1 tsp)
• 2 pounds boneless, skinless chicken thighs (6 to 8 thighs) 
• 1 tablespoon vegetable or canola oil 

For the rice: 

• 2 tablespoons unsalted butter 
• ½ teaspoon turmeric 
• ¼ teaspoon ground cumin 
• 1½ cups extra long-grain or Basmati rice 
• 2½ cups chicken broth 
• salt and freshly ground black pepper

White Sauce

• ½ cup mayonnaise
• ½ cup Greek yogurt
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 1 teaspoon lemon juice
• handful chopped fresh parsley
• salt and freshly ground black pepper (1/2 tsp)
• 2 tsp sriracha sauce

To serve:

• 1 head iceberg lettuce, shredded
• 1 large tomato, chopped
• red onion rings
• cucumber chopped (optional)
• Pita bread (optional)

Preparation:

Chicken

• Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender and blend until smooth and well combined.
• chop chicken to bite size pieces and apply the marinade evenly. Season the marinade to taste with salt and pepper.
• Marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade. Do not marinate for longer than 4 hours. If need to wait longer, remove chicken from marinade and pat dry and refrigerate until ready to use.
• When ready to use, season with salt and pepper, going heavy on the pepper.
• Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking.
• Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes.Turn the chicken and reduce the heat to medium and cook until the chicken is cooked through for another 3-4 minutes. Don't overcook or else you will end up with dry pieces.

Fragrant Rice:

• Melt the butter over medium heat in a large heavy pan. Add the turmeric and cumin and cook until fragrant but not browned, about 30 sec (don't burn it). Add the rice and stir to coat.
• Cook, stirring frequently, until the rice is lightly toasted, about 3 minutes.
• Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil.
• Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.

Yummy Sauce:

• In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, black pepper and sriracha sauce. Whisk to combine. Season to taste with salt. 
• Refrigerate for 1 hr or until ready to use.
• To serve, divide the rice, lettuce, tomato evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce. Serve immediately. Have extra sauce on hand.

njoY!! happY cookinG!!

You may also like 

Falafel

Tabbouleh

Mediterranean Salad

Thank you for dropping by. Your feedback is much appreciated.

Fruit Rum Cake

Whoever frequents my blog and reads a little bit of the description (rant :)) will  know how much I love pound cakes. Now here comes the ultimate King of cakes, RUM cake with fruits! It is a festive cake and brings back nostalgic memories of year ending (christmas and new year!! ) Rich, drenched, decadent, dense and a bite to die for- Rum Cake is here!

As I step into the last 2 days of the year 2016, emotions of mixed feelings starts to get heavy on me. Taking a moment to look back and see what the year had to offer - Ummm other than a few glitches, it went on very well. Thankful and grateful to the almighty for a 'No Drama' year :):) Strapping myself to take on 2017!

Coming to the cake, I have tried few different kinds of rum cake, last year baked a brown rum cake with caramelized sugar and all, but did not have an opportunity to click and document. Will do that some other time! This year made this super fantastic fruit rum cake, had to say a prayer before I started whipping butter and eggs :), because I tried to bake one with readymade chocolate cake mix and it did not turn out good taste-wise :(

So was very happy with the results of this sesky cake! :) Go ahead and give it a try! You have my blessings! hehe

Let us take a look at this Fruit Rum Cake!

Ingredients: 

• 1/4 cup chopped dried apricots (can add any kind of dry fruits or tutti fruitti that you have)
• 1/4 cup dried tart cherries
• 1/4 cup golden raisins
• 1/2 cup plus 1 tablespoons gold rum, divided
• 1 1/2 cups all-purpose flour plus 1 1/2 tablespoons  plus more for pan
• 1/2 cup (1 sticks) unsalted butter, room temperature, plus more for pan
• 2 1/2 teaspoons baking powder
• 3/4 teaspoons kosher salt
• 1/8 teaspoon ground cloves
• 1 tablespoons vegetable oil
• 3/4 cups plus 1 tablespoons (or more) sour cream
• 1 cups raw sugar, plus more for serving
• 1 tsp vanilla extract
• 3 large egg yolks
• 1 large egg
• 1/2 cup powdered sugar

Preparation:

• Combine apricots, cherries, raisins (or tutti fruitti) and 1/4 cup rum in a small bowl and let sit 30 minutes to allow fruit to rehydrate. Drain, reserving rum. Sprinkle fruit with 1 1/2 tbsp flour and toss to coat, set aside.
• Preheat oven to 350F(180C). Thoroughly butter pan, making sure to get into all the curved or ridged places, dust pan with flour (do this even if your pan has a nonstick coating). Whisk baking powder, salt, cloves, and 1 1/2 cups flour in a medium bowl to combine. 
• Whisk reserved rum, oil, and 3/4 cup sour cream in another medium bowl to combine.
• Using an electric mixer on high speed, beat 1 cup raw sugar and remaining 1/2 cup butter in a large bowl until light and fluffy, about 4 minutes. 
• Add egg yolks and egg one at a time, beating to blend after each addition; beat until mixture is light and very fluffy, about 4 minutes. Add vanilla extract and beat for few seconds. 
• Reduce speed to low. Add dry ingredients in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with dry ingredients. 
• Fold in reserved dried fruit. Scrape batter into prepared pan, smooth top. Tap pan firmly a few times on counter to force batter into edges of pan.
• Bake cake until golden brown and a tester inserted into the center comes out clean, 60–70 minutes( I baked exactly for 60 min). Transfer pan to a wire rack and let cake cool in pan 15 minutes. 
• Invert cake onto a serving plate; carefully remove pan and brush warm cake with remaining 1 tbsp rum. Let cool completely, about 3 hours.
• Mix powdered sugar and remaining 1 tbsp sour cream in another small bowl, thinning with more sour cream if desired (the thinner the glaze, the further it will drip down the sides of the cake, so keep it nice and thick), until smooth. 
• Drizzle glaze over cake, working along the center of the top of the cake for even coverage, and sprinkle with raw sugar. Let sit 10 minutes for glaze to set before slicing with a serrated knife.

njoY!! happY bakinG!!

Notes:

Cake can be baked 1 day ahead. Do not glaze. Store loosely covered at room temperature.
Buttering the pan and dusting with flour is a must step to get nice brown coating. 

You can make use of more rum to soak the cake after it is cooled down. Depends on your taste. I added 1/4 cup more rum for soaking. 

Please take a portion of the cake and keep aside for kids before you soak the cake further with the rum :) 

recipe courtesy from epicurious site!

Pretzel Chocolate Hugs

Now I had to come up with a cute name for this goody :) so the word 'Hug' in the name :)
A quick, no stress, fun happy treat for everyone! All one needs to do here is assemble Pretzel, Kisses (chocolates) and M&Ms.  Involve kids into doing these cute little treats.

Long time back one of my friends had made these and I loved the idea of it. Zero effort needed and it looks so beautiful. You can make it in bulk for party occasions or get togethers! My kid gets excited when I tell him that we are making pretzel hugs, his job is to peel the kisses wrapper :) I get so lazy when it comes to unwrap the chocolates. So it is a win win situation for me :)

Keep these beautiful treat in a transparent air tight container on your kitchen counter. A treat for the eyes and taste-bud! The combo of crunchy salty pretzel and soft kisses with m&m flavor makes it a perfect bite!

I have made this so many times, this batch is made with peppermint flavor for holidays! You can add your favorite flavor of chocolates and enjoy!

Let us take a look at this Pretzel Chocolate Hugs recipe:

Ingredients:

• Pretzels
• Kisses chocolates
• M&Ms

(You can take as many as you want)

Preparation:

• On a baking sheet, lay out a parchment paper and neatly place pretzel on it. Keep kisses chocolate on it. Bake on 200F(100C) for just 5-7 minutes. 
• You will see the chocolates softening up. Take the sheet out and place M&M on it in the center and gently press it down. 
• Once all the M&Ms are on pretzels, stick the tray it in the fridge for sometime or leave it on the counter-top till the chocolate hardens. 
• Enjoy the hugs as a happy treat!

njoY!! happY cookinG!!

Butternut Squash Soup

  
Winter brings a sense of coziness along with it. I just want to sit and sip on my hot soups or drinks while I wrap myself in a warm soft blanket and slide my feet into a thick pair of socks to keep them extra warm ( I fall in the category where my hands n feet get cold first then the rest of the body). Sit by the fireplace and watch some favorite TV or play a family board game. Sounds all nice BUT shorter the winter season better it is <<winks>>

We are a soup loving family! So I don't leave an opportunity to try different kinds of soup. From manchow to tortilla to minestrone to cheddars to mulligatawny to greens to squash soups! Yet to try french onion and bisque at home :), that is reserved for the restaurant visits :) This soup is no different. It is very creamy with a sweet taste to it and the color is oh so elegant that I can just sit looking at it :):)

  
Butternut squash has a silky texture and sweet taste to it, it is very yummy! My kid's favorite ravioli is also made of butternut squash. I literally pop it in my mouth instead of a dessert. It is that good. This soup is rich and pretty looking one :)

Butternut Squash (and all other nice squashes) is everywhere in the supermarket in this season, one cannot escape it. It is one of the most common varieties of winter squash. Like other winter squash, it has a hard exterior and firm flesh and is full of vitamin A, potassium and fiber.
Contrary to the name, winter squash is grown in the summer and harvested in the fall. Due to it's thick, tough exterior, it can be stored for several months and eaten during the winter season.

  
So let us take a look at this fantastic Butternut Squash Soup:

Ingredients:

• 1 medium butternut squash
• 1 med size onion, chopped
• 2 inch ginger chopped
• 1 tsp sage
• 1 tsp thyme
• 1/2 tsp pepper powder
• 3 cups vegetable stock
• 1/2 cup heavy whipping milk (optional if you want creamy and thick soup)
• salt to taste
• 1-3 tbsp olive oil
• garnishes : pumpkin seeds or parsley or sour cream, crackers.

  
Preparation:

Stove top:

• Peel, deseed and cut the butternut squash into cubes.
• In a pan, heat oil, add onions, sage, thyme, pepper powder, ginger, salt and saute till onion is translucent. Take it out and keep aside. 
• In the same pan, add more oil and add cubed butternut squash in the pan and let it cook for 8-10 minutes till they become soft. ( you can brown a small batch of butternut squash cubes, gives a nice smoky flavor)
• Add onion mix to the cooked squash,  and the vegetable stock. Mix everything together and bring it to boil. 
• Add heavy whipping cream, mix and simmer for a few minutes. 
• Now with an immersion blender, puree the contents of the soup in the pan itself (or transfer to a blender and make a smooth paste)
• Serve hot and garnish with parsley, pumpkin seeds, crackers or sour cream.

In Instant Pot Pressure Cooker:

This is the first recipe shown in the handy recipe book of Instant pot! Had to try it out in it :)

[ Not used heavy whipping cream ]

• Put the Instant Pot on Saute mode, as the word HOT appears on the display, add chopped onions, sage, salt, pepper and saute for till onions are translucent.
• Just scoot the onions to a side and add handful of squash cubes to cover the bottom. Let it brown, say for about 5 minutes while stirring infrequently.
• Next add rest of the squash cubes, ginger, thyme and stock.
• Close the lid of the instant pot, press manual and adjust the time to 10 minutes of pressure cooking.
• When time is up, you can do a QR (quick release) 
• With an immersion blender puree the contents in the pot itself. If you dont have one, blend it to a smooth paste in a blender and transfer it to a bowl. 
• Garnish with sour cream, seeds or parsley, crackers. Serve Hot!!

njoY!! happY cookinG!!

You may also like: Manchow Soup,  Chicken Tortilla Soup 

Health Benefits: 
Butternut Squash is rich in Vitamin A. Getting enough potassium in your diet is just as important as lowering your sodium intake when it comes to maintaining a healthy blood pressure high potassium intake is associated with a decreased risk of dying from all causes. The risks for developing asthma are lower in people who consume butternut squash that is high in beta-carotene, the antioxidant that gives certain fruits and vegetables their bright orange pigments( like orange, carrots, pumpkin)  It is also shown to decrease risks of getting colon and prostate cancer when squash is consumed. It provides high amount of fiber. It is known to boost your immune functions.
People with kidney issues must avoid eating squash because it becomes hard for the body to remove excess potassium from the blood.
source: medicalnewstoday.com

Baked Potato Wedges

One of the easiest appetizers/snack one can make without going all crazy. Most of the kids love potatoes. This makes a perfect snack for the kids when they get back home after a long day at school. All you have to do is marinate quickly with herbs on hand and throw in some paprika, pepper pwd, salt, Evv oil and bake... while the oven does its work, you can sip on your cuppa chai or coffee till the oven goes ding! :)

Best version to consume potatoes is either baked or boiled. But a little bit of oil and cheese goes a long way. These baked wedges are simply addictive. Makes a great side dish for big parties! You can make a big tray of it with minimum sweating :) I swear :):)

Ingredients:

• 3 big size potatoes or 6-7 small size potatoes
• 1/2 tsp paprika
• 1 tbsp olive oil (can add more if you wish)
• 1/2 tsp pepper powder
• 1/2 tsp each rosemary, thyme (dry or fresh)
• 1-2 tbsp shredded cheese of your choice ( I like parmesan)
• salt as per taste

Preparation:
Wash, clean and pat dry the potatoes. Cut it into long wedges. You can keep the skin on. (just love it that way)
Mix all the ingredients and let the wedges get slathered in the oil and herbs mixture.
Take a baking tray, place a parchment paper or silver foil, spray some oil.
Pour the wedges into the tray and spread it out.
Heat the oven to 400F /200C and bake for 30 minutes. After 15 minutes, just turn sides of the wedges.
Serve hot as is or with your favorite dip or ketchup.

njoY!! happY cookinG!!

Health Benefits:
Due to the increased interest in foods that are low-carb or low-glycemic index, the potato has unjustly earned a bad reputation. Potatoes consumed in simple roasted, grilled, boiled, steamed manner with little or no oil/butter is very healthy and nutritious for health. It is loaded with calcium, phosphorus, zinc, magnesium, iron that helps in having strong bones. It has vitamin B6 which supports heart health. Choline is a very important and versatile nutrient in potatoes that helps with sleep, muscle movement, learning and memory.

Crinkle Cookies

One doesn't need any excuse or occasion to indulge in some goodness loaded with chocolate/cocoa. Here is an awesome recipe to make these gorgeous crinkle cookies, the name because of its appearance:) It will take a 'pretty' spot on your coffee table while you entertain your guests at home and these crinkle cookies may just be the star of your conversation :) :) I promise you will love these.

Baking cookies automatically puts you into that happy mood space. The aroma that lingers in your kitchen/home is very pure and very holiday-ish :) I simply love cocoa flavor. Be it in the milk, cake or cookies. That richness, smoothness, beautiful texture- it's pure romantic :P

Try these cookies for any holiday season (or not), make it anytime you feel like!


Let us check out the Crinkle Cookies recipe:

Ingredients:

• 1 cup all purpose flour (Maida) 
• 1 tsp baking powder 
• 1/2 tsp any coffee powder 
• 1/4 tsp salt 
• 1/2 cup cocoa powder (I use hershey or godiva) 
• 3/4 cup sugar 
• 2 eggs (room temperature) 
• 1/4 cup vegetable oil 
• 1 tsp vanilla essence 
• 1/2 cup powdered sugar

Preparation:

• In a bowl whisk together flour, baking powder, salt and keep aside.
• Beat together cocoa powder, sugar and oil in a bowl till it forms a black sticky mass. 
• Add 1 egg at a time and beat well in a bowl. Add coffee powder and vanilla essence and beat again.
• Add the flour mixture little by little slowly to the liquid ingredients and mix well with a spatula until incorporated. Do not overdo it.
• The dough will be super sticky. Cover the bowl with a lid and chill it overnight or for at least 4 hours in the refrigerator, you can leave overnight if possible.
• Make small balls from the dough and keep it ready.
• Preheat the oven at 350F/180C.
• Take the powdered sugar in a bowl and roll the balls in the sugar ensuring they are well coated and fully covered with the powdered sugar.
• Place the balls on a greased baking tray leaving 2 inch gap between them and bake for 15 minutes- 18 minutes.
• Take out the tray and leave it on a wire rack for 5 minutes. Crinkle Cookies are ready to be relished.

njoY!! happY bakinG!!

You can bag it and give away as goodies to your friends, neighbors and relatives!!

You may also like other recipes like: 

NanKhatai, 

Saffron Stamped Cookies, 

Lemon Pound Cake, 

Creamcheese Pound Cake etc.

Recipe courtesy: Radhika Subramanian.