Wednesday, January 17, 2007
Little Chefs in the Kitchen Series.....Jeera Khari Biscuits
Here is the recipe for these easy, breezy Jeera Khari biscuits which Sahil had a blast making:
Ingredients: 1 roll of butter pastry puff dough, available at any grocery store in the freezer section.
Jeera seeds to garnish, Baking Sheet, Parchment Paper to line the sheet.
Preheat oven to 350F. Thaw the puff dough to package directions for around two hours. Unroll the dough and cut into small pieces. Sahil helped me cut these, with my supervision.
Garnish with Jeera seeds and bake for around 15 minutes until the biscuits are brown and crispy. Sahil did a great job of garnishing them....just look at those stubby little hands!
That's it...serve hot with some juice or chocolate milk for the kids. For me, I had it with some Toasted Coconut flavored coffee as a mid afternoon snack. Don't the Kharis look great? They taste even better than the store bought ones! You can also use these pastry sheets for Puff Samosas for a nice change from the usual.
I would also like to announce a new Blog Event called "Little Chefs In the Kitchen". I would like to host this event with all of your cooperation in the next month. Even for those of you who do not have a food blog, you can still participate....More details of this coming soon! You will be seeing more of Sahil and me in the kitchen in future posts! Enjoy.
Music of the Moment: Raag Charukeshi - Santoor
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GET TO KNOW: BLACK CUMIN SEEDS
black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella