Khara Biscuits & My Love-Hate Relationship with Sugar

Rosy as it may seem, my relationship with sugar like any other is flawed. Sweet yet oddly imperfect.
I hail from a family that is ravenous for sugar and the clan has rightly  realized that its absence will only add to the existing pandemonium. Hence, we give in to its captivity. Be it the amber hued jaggery syrup that is made specially for dosas to diligently mop up or those surreptitious, midnight thefts of of chocolate or those weekend dessert projects bustling in the kitchen, such as Holige( Sweet Rotis)  and the likes or that generous chunk of jaggery stirred into every single savory dish, we love “the sweet life” and life without it is imagined to be listless, dark and sullen. I finally have a reason for my foray into the cozy, hygge-ligt world of baking. It is that “sweet”gene rampant in my cells that yells and throws unbearable tantrums until I give in.
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Until a few years ago….
For a year almost in 2014-2015, I gave up on sugar. Completely. The first couple of weeks were every bit as cringe-worthy as was suspected. A world painted in color turned gray. I felt myself at sea most times, dubious about my decision. Every smile, I found, was peppered with a sad note. The romance that had me exuberant and invigorated had come to an end(albeit temporarily) and I was heartbroken.
The good news: it lasted only a week or two. Once I swam the rough waters, the calm was an unexpected surprise. The cravings bid adieu and to put it very bluntly, I lost interest. Those hardworking sugar-coveting tastebuds were probably happier in hibernation and my body was thrilled to bits with the ongoing  detox. And, gray didn’t seem like such a bad colour.  Might I add, I still reveled in the bliss of baking and very often. I just didn’t eat those treats, nor was I tempted to give in. The powers of the mind and body  are magical, I learnt.
Admittedly, there are days when I’ll be caught binging unstintingly on sweet treats but most days I resort to portion control or zero intake.
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These cookies are devised precisely for those days. They are called Khara(spicy in Kannada) Biscuits and since Iyengar Bakeries are non-existent in my part of the world, I resort to overworking my battered oven quite often.
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The recipe has been adapted from the wonderful Chitra Agarwal’s ‘Vibrant India‘, the book brimming with memories and food, redolent of good times from Bangalore, a common home between us. For me, the collection occupies a special place for reasons aplenty but some take priority:
– While the traditional Palyas , gojjus & Chitra-annas make their presence, some are twisted beautifully, and yet strongly rooted to tradition. Like her Apple Pie Kadabu’s, where apple pie fillings fragrant with autumnal spices substitutes the coconut filling that is traditionally opted.

– I always assume(with the risk of my imagination running wild), that recipes for Congress Kadlekai(spiced peanuts) and Khara biscuits ( both quintessentials in a Bangalore Iyengar Bakery) lie scribbled in some old, tattered pages, cloistered into a crevice of the bakery’s walls. Lucky that the author includes recipes for these as well. Many miles away, my kitchen is alive with the scents of the streets of Bangalore.

-And finally, despite having grown up and well acquainted with a gamut of dishes from the book, it is the aura of Bangalore that it drapes so well, the manner it magically mirrors the culinary saga of my elders that, coerces me into lending this treasure trove of flavour-bound recipes a place in my kitchen nook.

The cookies you see here are bite sized and slightly softer unlike the original crispy variant, equally delicious nonetheless. They are richly fragrant with Mint, Curry Leaves and Lime leaves. They are heavily laden with nostalgic memories from Bangalore & a sharp, tangy cheddar cheese. I do hope you like this one!
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{Before we move on the recipe, I just want to add that I’m no health expert and my desire/disinterest in sugar is purely my personal choice. I do not suggest in any way that this recipe is a “health/healthy food” OR Diabetic friendly.}

RECIPE FOR CHEDDAR & HERB SHORTBREAD COOKIES (KHARA BISCUITS)
(Adapted from Chitra Agarwal’s, Vibrant India’)

INGREDIENTS
1/4 th cup unsalted butter(at room temperature)

1.5 tsp sugar
2 tbsp plain yogurt
1/2 tsp salt
1 green chilli, finely chopped
10-12 curry leaves, finely chopped
1-2 dried lime leaves, finely chopped(optional)
1/4 cup mint leaves,finely chopped
1 cup all purpose flour/sifted whole wheat flour
1 cup sharp cheddar cheese, grated
Method
– In a bowl, cream the butter and sugar by hand. Add the salt, herbs, green chillies and yogurt and mix.

– Then add the flour, grated cheddar and milk. Very gently bring all the ingredients together into a dough.
– Roll this into a log and cover with plastic wrap. Refrigerate for an hour.
– In the meantime, preheat oven to 350F and line a cookie sheet with parchment paper.
– Slice the dough into 1/4 inch thick slices and arrange them on the cookie sheet.
– Bake for around 18-22 minutes and cool completely.
Notes:
1) The author has included coriander leaves in these shortbread cookies which also lend a wonderful flavour.

The Wall of Warli- A Painting & A Story

Back in 2010, the husband & me had a little studio for a home in Jersey City, NJ. No complaints though, smaller spaces make for quick cleaning & easy maintenance. With a dreamy view of a shimmering New York Skyline, the only thing  amiss was privacy. The living room directly merged with the bedroom space & though the house seemed bigger, we would have been happier with a make do seperator. We scoured Ikea, Amazon, & Craigslist even in the quest to find the perfect room separating apparatus but in vain. That’s when the husband had a jolt of an idea & the Wall of Warli was born. Continue reading “The Wall of Warli- A Painting & A Story”

#Bisibelebath

Amidst cakes, candles, balloons & an untuned rendition of ‘Happy Birthday to you’ by aunties & uncles, the true star of the show was a delicacy close to my heart, bisibelebath. I travel back many years to a simpler time as I remember going to my cousins birthdays and we were served many helpings of this dish compulsorily glorified with oodles of ghee( clarified butter) and a side of crispy, spicy potato chips. My maternal aunt, who learnt this from her sister in law taught me to make it from scratch and since then, a lot of occasions, festivities & simple rainy Sundays even, have been made memorable. Standing first among the traditional dishes of Karnataka, there are obviously several versions and cheats that make the rounds. I swear by this recipe because it promises authenticity by imparting a perfect balance between the spicy, the sweet & the tangy.
If you can spare time & a little patience, I urge you to try this recipe. Not because it’s in the blog, not because it’s a family treasure but mainly because it’s a glimpse into the world of traditional Bangalorean cuisine. Continue reading “#Bisibelebath”

#raita with cherry tomatoes

‘Raita’ is a curd/yogurt based Indian side dish and this one is particular is one of the simplest foods I’ve whipped up in my kitchen. It takes hardly any time but don’t mistake it’s simplicity for a meagre tasting dish. Like Julia Child says, “Cooking well doesn’t mean cooking fancy”. The luscious cherry tomatoes marry perfectly with the mint & curd and is a perfect side for any rice pilaf/pulao. Continue reading “#raita with cherry tomatoes”