Thandai Yogurt Panna Cotta with Rose syrup....Holi Special

With the most major and vibrant festival of India round  the corner the Indian blogosphere is buzzing with delicacies.Yes ,I am talking about the festival of colours Holi, the festival of sharing love, the festival of fun and frolic.The use of colours symbolises the prosperous and colourful spring after the winter. Its a joyous celebration of the rejuvenation of nature, of happiness and peaceful coexistence.

This festival overcomes the barrier of language, caste and creed and portrays love and brotherhood. Smearing of colours on each other's faces, throwing water filled balloons, dousing buckets of coloured water on each other, music, dance, loads of sweets and of course the Holi special Bhaang and Thandai is what this festival is all about.

Thandai is a very popular drink of North India served during Mahashivratri and Holi. Its a cold drink prepared from a mixture of almonds, watermelon seeds, fennel seeds, cardamom, pepper, vetiver seeds, rose petals, saffron, milk and sugar. Its taken in chilled form and is terrific when the temperatures soar and cools you down, as the name suggests. Thandai is available off the shelves in the form of powder or paste or else can be prepared at home and stored.

The 31st Foodie Monday Bloghop Theme is Thandai special and Fusion. I love the racking of my brains when the word fusion crops up in the food world. And after quite a bit of nerve wrecking thinking about what our guests would love to gorge on after playing Holi in the piercing, scorching

 heat of Goa, I finally zeroed down on a chilled Yogurt Panna Cotta flavoured with Thandai with a rose syrup drizzle on top.Yogurt, Thandai and Rose, all have cooling properties  and I am sure this platter of chilled dessert is going to soothe their system as well as give a stylish fusion touch to my Holi buffet table.

Panna Cotta is an Italian dessert prepared by cooking cream, sugar and gelatine. I have used Greek yogurt in the recipe with a little cream which gives a nice creamy texture to it and the addition of Thandai gives a spicy edge to it because of the pepper present in the Thandai and the cooling rose syrup imparts the desired amount of sweetness.The garnish of pistachios, almonds and saffron with fresh rose petals gives the Italian Panna Cotta a gorgeous Indian look. I have used store brought Thandai paste but for making at home, the best Thandai powder recipe is available in my talented friend Alka's Blog Culinary Xpress.

Ingredients
 ( serves 4,in small ramekins)
For the Panna Cotta
7 fl oz Cream
10 oz Greek Yogurt/ Hung Yogurt
3 Tbsp  Fine Sugar
1 Tbsp  Gelatine
1/4 C hot water
1/4 C Thandai Paste,store brought
For the Garnish
4 tbsp Rose Syrup ,store brought
A handful almonds and pistachios,chopped
A few strands of saffron
A few Fresh rose petals or dehydrated rose petals

Method

• For the Panna Cotta mix the gelatin with the hot water properly till no lumps remain and keep aside.
• In a heavy bottomed saucepan gently heat the cream with sugar over low flame just enough for the sugar to dissolve, stirring all the time.
• Remove from heat and add the gelatin mixture and mix till incorporated, set aside for cooling for 10 mins.
• Meanwhile loosen the thick yogurt with a whisk in a bowl.
• Once cool add the cream mixture and the Thandai paste to the yogurt and whisk gently together.
• Now pour the cool creamy yogurt mix in ramekins evenly filling them up,cover them with cling film and refrigerate for 5-6 hours to set properly.
• For plating the Panna  Cotta, dip each ramekin in warm water for a minute and invert it onto a serving plate .
• Add a few drops of water to the rose syrup if you feel it's very thick and drizzle on the Panna cotta.
• Serve garnished  with slivered almonds,pistachios,saffron strands and rose petals.

This version of Panna Cotta can also be made in individual glasses, garnished and served.
Other than this fusion Panna Cotta I have Pomegranate Jelly and vanilla Yogurt Panna Cotta and Poached Peach and vanilla Panna Cotta recipes in my blog.

Enjoy the heavenly fusion dessert and a happy vibrant Holi to you all!

Valentine special...Gajar halwa cheesecake pie/ Indian style carrot pudding cheesecake pie

Last one month has been hectic, like a roller coaster ride with loads of housework, looking after the kids, my voluntary work, social commitments and so on.Sometimes blogging does take a backseat with priorities coming my way.

I am just back from the city of Destiny,Vizag after attending the International Fleet Review where my better half performed for the air show and I sat there in the enthralled audience mesmerised and proud as he and his fly boys roared in the Vizag skies in their fighter jets defying gravity with their heart flipping manoeuvres.

Like many people I also knew what the words duty, loyalty, respect, selfless service, honour, integrity and courage meant.But how often do we see someone living upto those values. In the defence services I see the soldiers living them everyday, every moment and in everything they do whether on duty or off duty.

With the hubby embarked on the aircraft carrier as usual, this Valentines Day is also a lonely one with

the kids to give me company. Well, after eighteen long years I am used to the embarkations and deployments and there's no use cribbing and complaining about something that's not in our hands. Myself and the kids have reconciled to the fact that he is for our country and that's what gives him satisfaction. My heart cries for my kids when they feel sad and miss the father's presence on their birthdays, school annual day, sports day and important days in their lives.

 

On occasions like these I cook his favourite dishes and we miss him a little less.Gajar ka halwa being one of his favourite desserts and with the bright red carrots thronging the veggie market I decided to make a fusion dish with the carrots.After my cheesecake classes I had some cream cheese lying in the refrigerator and the idea of this unique cheesecake struck me.I made them in small tart moulds and  a pie dish to give a different look to the no bake eggless cheesecake.The cheesecake pie turned out to be perfect and mind blowing with the unique flavour of gajar ka halwa ,a perfect fusion of the East and West and a keeper for sure .A little different from the usual chocolates and strawberries dominating the Valentines Day menu and that's what makes it distinct from the rest. 

Ingredients

For the Gajar ka halwa/ Indian style carrot pudding
1/2 kg Fresh Red Carrots,grated
1 lt full fat milk
1/2 tin Sweetened Condensed Milk
1/2 C sugar
1/2 tsp cardamom powder
2 tbsp ghee/ clarified butter
Chopped dry fruits

For the Pie Crust
1 C biscuit crumbs,powdered in the grinder
A little less than
1/3 C melted butter

For the Cheesecake

 3 oz Whipping Cream
4 1/2 oz  Cream cheese
1/2 C Gajar ka halwa
2 tbsp powdered sugar
A pinch cardamom powder
For the garnish
1 tbsp Pistachios,chopped
2 tbsp Gajar ka halwa

Method
For the Gajar ka Halwa

• Cook the grated carrots with the milk  in a wok in medium flame, stirring in between till the milk dries up,takes around 30-40 minutes.
• Add the condensed milk and sugar and cook till it dries up again,for nearly 20 minutes.
• Add the Ghee ,dry fruits and cardamom powder and fry the halwa for 10-15 mins stirring constantly till the colour changes to a bright red colour .Fry till the consistency you want,I like mine a little dry.
• Switch off the flame.
  
  
  
  
  
  
  

For the pie crust

• Add the melted butter to the ground biscuits and mix till well combined ,I use digestive
•  biscuits.
• Press into the bottom and sides of a 8 inch pie dish with a removable base uniformly.
• Refrigerate for 15 minutes while you prepare the cheesecake.

For the Cheesecake

• Whip the whipping cream in a hand mixer for 3 minutes till it stands in soft peaks.Make sure the whipping cream is cold.
• Add the cream cheese and sugar ( if needed)and mix with the cream with the mixer in low speed till incorporated.
• Add the gajar ka halwa( room temperature)and  cardamom powder and combine all with a spatula in the cut and fold method gently.
• Pour the mixture into the pie dish and garnish with gajar ka halwa and chopped pistachios.
• Return the dish back to the fridge and let it set overnight or for 5-6 hours.
• Unmould from the pie dish and serve cut into slices.

A happy Valentine's Day to all!!
Do take a look in my friend Parinaaz ' s blog A dollop of that!whats cooking for Valentines.She has a beautiful blog with mindblowing pics and mouthwatering recipes .

Red velvet trifles

And Sweta's blog  Oriyarasoi- a cosmopolitan Odiyas kitchen has lip smacking  recipes of different cuisines from around the world but she specialises in authentic Odiya recipes.Do have a peep what's special for her Valentine.
No bake strawberry delight

Pomegranate Jelly and Vanilla Yoghurt Panna Cotta

How can you not feel Christmassy in December in the land of sun ,sand and sea,Goa.Christmas is in the air and I thought we might as well get into the spirit of things and spread some festive cheer.My younger one is already so excited about it as she is practicing Carols in school for Christmas and our tree is up with all those wonderful ornamental decorations and the twinkling fairy lights .

As we decorated our tree with carols playing in the background I decided to have the long pending ladies get together at my place within the next two days.With a Christmassy spring in my steps I planned the brunch ,the invitations and the menu .

An array of holiday salads with Pita bread for the lovely,health conscious ladies was an idea appreciated by the guests themselves.For the dessert I baked mini Hummingbird bundts and made a bright red and white pomegranate and yoghurt Panna cotta in small dessert glasses with sparkling pomegranate kernels on top.The Panna cotta stole the show and the yoghurt in it gave a subtle touch of tanginess which complimented the pomegranate jelly beautifully. With my Christmas runner and bright coloured salads and desserts my brunch table had beautiful hues of colours and ready to be
devoured.

Panna Cotta is a sophisticated Italian dessert made simply by cooking cream,gelatine and sugar .In this recipe the vanilla flavoured Panna Cotta is layered with pomegranate jelly ,apt red and white dessert for Christmas.

Today I am doing a Christmas Colab with my blogger friend Parinaaz Marolia of A dollop of that! And her post is on delicious Christmas Linzer Cookies.

You require
For the jelly layer
4 oz raspberry jelly crystals
10 fl oz pomegranate juice
2 tbsp grenadine ( concentrated pomegranate syrup)

For the panna cotta layer
1 tbsp powdered gelatine
1/4 C hot water
7 fl oz flowing cream( I used double cream)
3 1/2 oz castor sugar
10 oz Greek yoghurt/ hung yoghurt
01 Vanilla pod,seeds only

 For the topping
2 tbsp pomegranate kernels
Few mint leaves

Method

• Prepare the jelly as per instructions on the pack except use pomegranate juice and grenadine instead of water.
• Leave to cool for 10 mins stirring in between otherwise the jelly starts to set.
• While the mixture is a little warm ,pour into small dessert glasses or wine glasses with the glasses propped in a slant.
• I propped the glasses to one side in a muffin tray so that the layers can be set in a slant and put the tray in the fridge.Individual ramekins ,egg cartons or loaf dish can also be used.
• Leave the jelly to set in the fridge for an hour or two.
• For the panna cotta mix the gelatine with the hot water till it dissolves properly.
• Place the cream,sugar and the vanilla seeds in a saucepan and heat it gently,just enough for the sugar to dissolve,stirring all the time .
• Remove from heat and add the gelatine to the creamy mixture and let it cool for 10- 15 mins.
• Meanwhile put the yoghurt in a bowl and whisk to loosen it.
• Once cool add the cream mixture to the yoghurt and whisk it gently together.
• Remove the jelly glasses from the fridge and keep them in an upright position,you will notice that the jelly has set in a slant.
• Now pour the cool creamy yogurt mix carefully and evenly filling up the glasses and return the glasses back to the fridge for 2-3 hours.
• Once the dessert is set garnish with pomegranate crystals and mint leaves and serve.

Do not forget to peep into my friend Parinaaz's blog A dollop of that! to have a bite of those jammy,delicious,melt in the mouth Linzer cookies.

Apple Cinnamon Chimichangas

My younger one has been blessed with a strong ,deep rooted sweet tooth genetically passed on to her from the father.To satisfy her sweet cravings becomes a Herculean task for me ..breakfast,lunchbox,post lunch and dinner,the TV time snacking every single meal needs to have a sugary sweet element in it.When the cravings had crossed limits and I could foresee future health problems I put my foot down and had stopped making anything sweet at home except some occasional knick knacks which I could successfully hide from her in the secret niches and corners only known to me.Never in my wildest dreams had I thought that I had to be creative regarding hiding places for the sugary sweet nothings.After one whole week of deprivation finally two days back I gave in and made these Mexican ,melt in the mouth sugar coated chimichangas as a sweet treat and reward for exceptionally matured behaviour which took me by surprise too.We can't expect impeccable manners and excellent behaviour from a six year old but sometimes she does start pushing my buttons.

Before the conversation meanders to a different path I will log off here with the recipe of those Chimichangas.My little one still cannot pronounce it...after a day they became " pichitankas "in her memory's dictionary.

Chimichanga is a burrito filled with your choice of fillings,sweet or savoury,and deep fried to a golden perfection.I had a small box of frozen apple pie filling peeking from my freezer which I used as filling for the flour tortillas,folded them into burritos and shallow fried them.The final step was to dust them with powdered cinnamon sugar.

You Require

For the Tortillas(8- 10)
2C flour
1/4 C veg shortening /veg oil/olive oil
1/2 tsp salt
1 tsp baking powder
1/2 - 3/4 C warm water
For the apple pie Filling
3 big Apples,peeled and chopped
2 tbsp Sugar
1 tsp powdered cinnamon
1 tbsp butter

1C oil for frying
2-3 tbsp powdered cinnamon sugar for dusting

Method
For the tortillas

• Sift the flour,baking powder and salt in a bowl and mix the shortening or oil with your fingertips to combine.
• Add the warm water gradually and work into a soft dough,cover and keep for 30 mins.
• Roll out 8 medium sized round tortillas with the dough and cook them on a griddle till brown spots appear.Cover the dough with a damp tea towel as you cook the tortillas.
• Don't overcook as they will become dry and butter them and wrap them in a tea towel as you cook the other tortillas.
• For the apple filling
• Sauté the chopped apples in butter for few minutes till  they become little soft.
• Add the sugar and cinnamon and let it cook for 3-4 minutes till the sugar is caramelised and the mixtures becomes little saucy.
• For the Chimichangas
• In a tortilla lay out enough filling so that you can fold it into a burrito easily.
• Fold opposite sides over the filling and roll up from the bottom like a burrito.
• Place with the seam side down in a fry pan with pre heated oil,fry in a low flame,turn the other side when golden brown.( I shallow fried it with 3-4 tbsp of oil)
• Alternately brush with melted butter and bake at 200 deg C for 20 mins or till golden brown.
• Dab the extra oil with a tissue from the fried chimichangas and dust with powdered cinnamon Sugar.
• Cut into halves and serve hot with a dollop of whipped cream or a scoop of vanilla ice cream .
• Enjoy the divine Pichitankas oops sorry Chimichangaswith the saucy apples oozing out.

Poached Peach and Vanilla Panna Cotta...a novel presentation of the Italian classic.

Panna Cotta, a Classic moulded Italian dessert is basically sweetened cream thickened with gelatine and flavoured with coffee,rum,vanilla and so on or by infusing spices.A creamy and luxurious dessert and a perfect crowd pleaser,it's a sure hit in a party.Had always prepared this dessert in individual glasses but this way of presentation did win me a few accolades:).All thanks to Donna Hay' s Modern Classics cookbook .An ardent fan of her cooking I make sure I don't miss out a single episode of her cookery show on TLC.
This lusciously smooth and creamy dessert has a layer of poached peaches with the poaching liquid set with gelatine in the bottom layer and cream infused with vanilla bean in the upper layer,set and de molded upside down.The peaches in the transparent layer give a gorgeous look to the subtly sweet dessert and gives a classy impression.Serve it in small dessert glasses,stem glasses,bowls or demold it,garnish with berries or a citrusy sauce or some diced peaches doused in Grand Marnier....tailor it to whatever occasion you have prepared it for.Nothing could be easier or more delicious!

You require
1 1/2 C(12 fl oz) water
1/2C sugar
3 peaches,halved and stoned
1 tbsp powdered gelatine

For the Panna cotta 
2 tbsp powdered gelatine
1/3 C (2 1/2 fl oz) water
3 3/4 C(30 fl oz) single or pouring cream
1 C icing or confectioners sugar
1 vanilla bean,split and scraped

Method

• Boil the water and sugar and stir until the sugar dissolves.
• Add the peaches and simmer for 3-5 mins or until soft.
• Remove the peaches and and slip off the skins reserving the poaching liquid.
• Mix the gelatine with 1/4 of the peach liquid and add the mixture to the remaining liquid in the saucepan,stir and simmer for 2 mins or until dissolved.
• Place the peach halves,cut side up in a well greased loaf tin and pour the liquid over the peaches.
• Refrigerate for 2 hrs or until firm.
• To make the Panna cotta mix the gelatine with warm water and set aside.
• Place the cream ,icing sugar and scraped vanilla in a a saucepan over medium heat and stir.
• Add the gelatine mixture and simmer over low heat for nearly 4 mins or until dissolved.
• Allow to cool to room temperature then pour the mixture over the set jelly and refrigerate overnight.
• To serve dip the tin in warm water and invert onto a plate.
• Slice and serve.

Kadali Chakuli..eggless whole wheat banana pancakes...Odiya recipe with a contemporary touch.

I have very fond memories of these pancakes or mitha chakuli as known in Odisha ,my native state.A very common breakfast back home made with overripe bananas ,wheat flour ,milk and sugar.This is a simpler banana version of chakuli.My Aai( maternal grandmother) used to make loads of these when we visited her place.Her death was the hardest thing I have ever had to deal with.This post takes me back to those sweet days of my childhood.She would delight in piling up a large plate with those delicious banana pancakes and the plate would get polished off within minutes.Now my children savour these healthy,moist,fluffy pancakes in their breakfast or in their lunchbox.The authentic recipe asks for aniseed as a taste enhancer but my kids love the cinnamon version.I give a twist to the pancakes by cooking in a panniyaram pan which gives a ball shape ,fluffy inside and nice and crispy outside.I am sending these pancakes to Srivalli's Breakfast Event.


You require
1C whole wheat flour
1 big overripe banana
1 tbsp powdered sugar
1 C milk or enough to mix it to a thick flowing consistency
1/2 tsp aniseed (saunf)/ cinnamon powder(dalchini)/cardamom powder(elaichi)
2-3 tsp refined oil for shallow frying

Method
Mash the banana in a bowl.
Add the sugar ,wheat flour and aniseed to the banana.
Now add the milk gradually while whisking till a thick flowing consistency.
Pour a ladle full of batter on a heated non stick pan with a little oil on medium heat .
Flip the pancake when it is browned on one side and cook till the other side has brown spots on it.
Serve with a pancake syrup or honey drizzled on it.

A peanut butter chocolate mousse pie and a comeback post!

  We all call him DD,the star of our school group.  One and a half years back we all school friends who were miles apart from each other are back together in a whatsapp group and the camaraderie and bonding we share with each other is incredible.Not a single day goes by when we all don't chat with each other sharing our joys and sorrows.Its like as if we all are back in the same old  classroom ...the faces which come to my mind are those teenage faces with the school uniform on...the classroom chatter goes on the whole day...and all credit goes to our star DD who took initiative of getting all the phone nos and binding us back into one crazy bunch after years of  staying apart and not knowing about each other's whereabouts. It's strange how we all manage to take out a little time for each other every single day from our fast paced lives sharing our work routine,spouse management,milestones of our next generation, jokes and some major leg pulling, the nitty gritties of everyday life and kitchen stories too. At the end of a tiring day just  two lines with them....it's like a stress-buster.

And when DD called up to announce his arrival in Goa with family,I took the opportunity to host a dinner for the star himself .It had to be special because DD is special  and every friend would vouch for it.Desserts are his weakness and I still remember the way his eyes lit up when he saw the platter.This decadent ,creamy,chocolaty pie was in my to do list since ages but the calorie measuring streak in me was not allowing me to make it.And this occasion was a perfect excuse to create the chocolate wonder. The pie crust is of chocolate biscuits, the second layer is peanut butter mousse, the third layer is chocolate mousse and finally a glaze of chocolate ganache.

This is a comeback post after a long hiatus ,enjoying the feeling of blogging again.Thanks to all who coaxed me back into the blogging world .

.For the chocolate pie crust:

• 1 1/2 cups chocolate cookie crumbs (I used Oreos, with the filling scraped out)
• 5 Tbsp. unsalted butter, melted

For The Peanut Butter Mousse: 

• 2.5 oz. cream cheese, softened
• 1 Tbsp. unsalted butter, softened
• 2/3 cup powdered sugar
• 1/3 cup creamy peanut butter
• 1/8 tsp. salt
• 1 1/4 cups heavy cream

For the chocolate Mouse:

• 2.5 oz. bittersweet chocolate, coarsely chopped
• 2 oz. milk chocolate, coarsely chopped
• 3 Tbsp whole milk 
• 3 Tbsp granulated sugar
• 1/2 tsp. vanilla extract

For The Chocolate Glaze:

• 3 oz. semisweet chocolate, finely chopped
• 1/3 cup heavy cream
• 1/2 tsp. vanilla extract  

To make the chocolate pie crust:   In a medium bowl, stir together the cookie crumbs and the melted butter. Stir until well combined. Pat the mixture into the bottom and up the sides of a 9-inch deep dish pie plate. Refrigerate the crust while you make the peanut butter mousse. 

To Make The Peanut Butter Mousse:   In a large bowl using an electric mixer, beat the cream cheese and butter at medium speed until creamy, about 1 minute. Add the powdered sugar and mix until well blended. Add the peanut butter and salt and mix until well blended, scraping down the sides of the bowl as necessary. Set bowl aside while whipping the cream.

In a large clean bowl, beat the heavy cream with an electric mixer at high speed until soft peaks form. Gently fold 1/2 cup of the whipped cream into the peanut butter mixture until almost blended. Fold in another 3/4 cup of the whipped cream until completely blended and no white streaks appear. 

Scrape the peanut butter mousse into the prepared pie pan and spread it into an even layer. Refrigerate while you make the chocolate mousse. Cover the remaining whipped cream and refrigerate ready to use. 

To Make The Chocolate Mousse: Place both chocolates in the bowl of a food processor and process until finely ground. Leave the chocolate in the food processor. 

In a small saucepan, combine the milk and sugar and bring to a boil over medium heat, stirring frequently until the sugar dissolves. With the food processor running, pour the hot milk through the feed tube, and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla extract, and process until well blended. Scrape the mixture into a medium bowl.

Using a rubber spatula, gently fold 1/4 of the reserved whipped cream into the mousse. Fold in the remaining cream until completely blended. Scrape the mousse onto the peanut butter mousse layer and smooth the top using an offset spatula. Refrigerate the pie while making the chocolate glaze

To Make The Chocolate Glaze: Place finely chopped chocolate into a medium bowl. In a small saucepan, bring the cream to a boil.  Pour cream over the chocolate and let sit for a few minutes. Add the vanilla, then gently stir until the chocolate is completely melted and the glaze is smooth. Do not over mix or you'll incorporate air bubbles. Let the mixture cool at room temperature for 10 minutes before using. 

Pour the cooled glaze over the chocolate mousse layer. Using a small metal spatula, spread the glaze evenly over the top of the pie. Sprinkle the top with peanuts if desired, for garnish, before the glaze sets. 

Chill the pie for at least 2-3 hours before serving. Loosely cover pie and store any leftovers for up to 3 days in the refrigerator. This recipe has been adapted from the book Lick the bowl good by Monica Holland.

Chocolate Sesame Cookies

The heat,the humidity,the holidays are playing havoc with my senses now.Oh ! how I love the Russian summers now.In Moscow I used to crave for Indian food ,the weather ,the people and suddenly here I am missing the colourful and pleasant  moscow summers.After nine months of bone breaking winters the russians love the bright and lovely summer and enjoy the beautiful sunny weather to the fullest.There is a buzz of activity everywhere, people everywhere....sunbathing, cycling, rollerskating, boating, just chilling out with some russian Kvass (a russian drink made from rye bread)and soaking in the summer sunshine.I used to feel energised and lively during the summers there,here in goa the humid and hot weather makes us feel dehydrated with a lethargic feeling all day long.

But then with the holidays starting Mishti plans a tea party every second day for her friends,thank god she atleast has the courtesy to ask me before inviting them,otherwise I would have gone bonkers by now.Thanks to Mishti my baking books are out from the closet now.Last week I baked some nice ,chewy chocolate cookies with sesame seeds sprinkled on it and it was a hit with the children.The recipe is adapted from Nita Mehta's Bakes and Cakes.

You Need

Plain Flour  -60 gm

Cocoa          -30 gm

Butter (softened)-75 gm

Powdered Sugar -60 gm

Vanilla extract    -1tsp

Sesame seeds(white til)-2tsp

Method

1. Cream butter and sugar till light and fluffy.
2. Add Vanilla extract and beat again.
3. Sift flour and cocoa together.
4. Add flour to butter and mix gently to form a soft dough.
5. Form into balls,flatten them and sprinkle with sesame seeds.
6. Bake in a preheated oven at 180 deg C for 13- 15 mins( my oven took 20 mins)on a baking sheet lined with parchment paper.

P.S- If the dough feels too soft to form balls,keep it in the fridge but do not add any extra flour.

I am sending these cookies as my entry for Bangalore Bakers' this week's Bake-Off event.

These are some pics of our Moscow stay clicked by us during the summers.

The onset of autumn, end of summers,Monorail with the Ostankino Tv tower

A church near the Ostankino lake near our Apartment

Flowers in full bloom,kuzminki

Roadside landscaping with flowers,opposite kievski vakzal