At Christmas we see Christians thronging meat shops with money saved through the year for their annual Christmas feast. I once witnessed a family buying such a variety of meat at one go that I kept speaking about it for days, much to the amused exasperation of my family! Sausages are particularly popular during this season. They are usually only fried, but I wanted to try something different that people can serve when they celebrate with guests or family.
Advent rings the bell to start the Christmas baking season. These are ideal to serve guests or carolers who may drop in, since you can make around 50 cookies or more at one go with this recipe. They are also ideal to take with you when you go visiting. My daughter developed this recipe using cocoa powder instead of chocolate to arrive at these scrumptious dark chocolate cookies. They are also ideal for the Indian pocket as all chocolate is prohibitively expensive to use in cooking. The use of chocolate vermicelli in the recipe enhances the look and the taste.
I always drooled over the jam cookies filling the old-fashioned glass jars on bakery shelves. The crunch of the crisp cookies with the sharp taste and sticky texture of jam used to fascinate me. My daughter and I came across several recipes using jam on cookies, but none of them matched the traditional ones, so my daughter developed this recipe. It is absolutely delicious. This cookie is even crisper than the store-bought cookies.
My daughter and I dislike the artificial flavour of store-bought cookies/biscuits and prefer to bake our own. In our search for cookie recipes that used ingredients commonly available in Chennai, we came across this delicious cookie recipe in The Cookie Cookbook. These are soft cookies and will be enjoyed by children as well as the elderly. The original recipe used sour cream, and we modified it to use leftover curds.
In Tamil, the term Surulappam means rolled (or curled) flat fried bread. In this case, the bread happens to be a pancake. It also has a sweet stuffing of fresh coconut, sugar, and freshly crushed cardamom, which gives it the most exquisite taste and flavour.
My 100th recipe 🙂 A long time ago, in 1973 to be exact, I developed a highly nutritious ragi (millet) cookie recipe when I attended a Summer Institute in foods and nutrition. It was a great success; unfortunately someone leaked the recipe to the bakers in Chennai from which ragi biscuits were developed and appeared in local bakeries (and are still popular today, though quite far removed from my original). I have revived my creation here and modified it for the 21st century (so this also does not resemble the original, but is much tastier and eggless).
Christmas is the time when people gorge themselves on high protein and high energy food from Advent to New Year. I made these mince packets so that they could be served to guests, and if you are in the habit of receiving carolers hot and spicy mince packets are sure to be welcome.