Halloween Baking Ideas | Easy Hoot Owl Cookies - Step by Step Recipe

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The season of festivities has already begun here in India (Dussehra + Deepavali) and in US (Halloween + Thanksgiving + Christmas). While I was US, October brought two things - lots of snow and the exuberant holiday spirit. It was very hard to give it a miss and not get sucked right into it. I never wore a Halloween costume myself but I have seen many friends who used to start their planning on what to wear and whom to scare with such gusto.

Hoot Owl Cookies

Now that I am staying far far away and terribly missing them, I made a batch of hoot owl cookies, right at the very last minute. I had all these plans to write about a cake recipe today but the nostalgia of celebrating couple of Halloweens with my friends back in US got the better of me. :-)

The hardest part of this super fun cookie recipe is the wait of at least 2 hours for the dough to set a bit. Other than that, it is a real breeze to make these and store in an air tight container. I have been munching all day on these and my 4 month old little nephew got real excited looking at them. Make some and enjoy this year's Halloween with friends and family.

Do I look scaryyyy?

Easy Hoot Owl Cookies

Adapted for Taste of Home Cookbook
Makes around 12 owl cookies
Prep Time: 25 mins + chilling
Cook Time: 10 to 13 mins

Ingredients

2-1/2 cups maida/all-purpose flour
3/4 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla extract
2 tsp baking powder
1/4 teaspoon salt
2 tbsp cocoa powder (original recipe used 1 ounce unsweetened chocolate, melted)
3 tbsp water
1/4 tsp baking soda
M & M's (or Gems)
few whole cashews

Preparation:

1. In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla.

2. Sift together flour, baking powder and salt; add 1 cup at a time to the creamed mixture.

3. Remove two-thirds of the dough; roll into a square on plastic wrap. Set aside.

4. Combine together cocoa powder, baking soda and little water.

5. Beat the cocoa mixture into remaining dough. Shape into an cylindrical log.

6. Place chocolate log at one end of the square and roll up. Pinch seams together. Wrap in plastic wrap. Refrigerate for at least 2 hours.

7. Unwrap dough and cut into slices. To form owl's face, place two slices side by side on a lightly greased or parchment covered baking sheet. Pinch dough at the top of the circles to form ears. Place M&M's in the center of each circle for eyes. Place a cashew in the center of the face for the beak.

8. Bake at 350° (or 180 C) for 10 to 13 minutes or until edges are lightly browned. Cool for 2 minutes before removing to a wire rack.

Who is more cuter - my nephew or the little owl?

This is Recipe 62 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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Amma's Recipes | Andhra Style Menthi Majjiga in 4 Steps and Less than 15 mins (Spiced Buttermilk with Fenugreek Recipe)

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them.

Of all the many recipes of my mother I try to copy diligently, today's recipe tops them all. Ask my sister and she will tell you how crazy I am about 'Menthi Majjiga'. Every time I drop my mom's place for lunch/dinner, this has to be made. It just goes without saying. When I first ate it a few months ago, I was simply blown away by its utter simplicity and sheer deliciousness. I am still salivating as I write this sentence. Ok, I will just stop my ranting right here and directly jump to the ultra easy 4 step process of making classic Andhra Style Menthi Majjiga which involves almost no cooking and take less than 15 mins.

{Make Broccoli Paruppu Usili, Mashed Amaranth (Keerai Masial) along with Instant Dosavakaya (Dosa Avakai) | Yellow Cucumber Pickle, hot rice and papads to make a complete South Indian meal :-)}

Enjoy!

1. Add turmeric, salt and fenugreek-cumin powder to yogurt

2. Whisk until creamy. Add water if desired for a thinner consistency

3. Heat oil in a small kadai and add urad dal, cumin seeds, red chilli, and mustard seeds. Once they start to splutter add hing, green chillies and curry leaves.

4. Add tadka to the yogurt mixture and mix well

Andhra Style Menthi Majjiga (Fenugreek Flavored Spiced Buttermilk)

Ingredients:

2 cups of yogurt
1/4 tsp turmeric
salt - to taste
1 tsp fenugreek-cumin powder***

For Tadka:

1 tsp each of urad dal, cumin seeds, mustard seeds
1 red chilli
few fresh curry leaves
a pinch of hing
2 chopped green chillies
1 tbsp oil

*** Dry roast fenugreek seeds and cumin seeds in equal amounts separately until light golden brown and grind together

Preparation:

Add turmeric, salt and fenugreek-cumin powder to yogurt. Whisk until creamy. Add water if desired for a thinner consistency. Heat oil in a small kadai and add urad dal, cumin seeds, red chilli and mustard seeds. Once they start to splutter add hing, green chillies and curry leaves. Turn off heat and let it sizzle for few seconds. Add to the yogurt mixture and mix well. Serve with hot rice or drink as a soup!

This is Recipe 61 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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For one more variation of Majjiga Pulusu/Mor Kuzhambu, try my mom's Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy)

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9 Reasons Why I Still Blog + Okra (Bendakaaya) Sambar Recipe

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This post from my good blogger friend Sra got me thinking. I read it. re-read it and was even compelled to tweet it. I felt she hit a homerun by aptly putting in words how we, bloggers feel almost every time we hit that "Publish" button. I did write a few words on how this blog got started in my anniversary post and today's version is just an extension of it - a contemplation of sorts on Why I Still Blog ..

+ I blog because it gives me joy, immense joy.

+ I blog because there is an under nourished writer in me. Sigh! I don't even consider myself  good at expressing myself - to put in words how and what I feel. And I want to change that, one post at a a time.

+ I blog because I make new friends almost every day. I read new blog posts which give a different perspective to life in general and inspire me to do and cook better.

+ I blog because I get to share stories and take notice of those moments which otherwise would be lost in oblivion.

+ I blog because I want to know my own story many years down the line. How my thoughts were shaped, what I did and why I made certain choices.

+ I blog because it is my platform to find support, to help people around.  Remember how so many of you rallied with me to raise funds for little girls at Vaidehi Ashram. I can never forget that heartwarming gesture and each one you who came forward and lend their hand has a special place in my heart.

+ I blog because it is a reflection on bit and pieces of my every day life. Not in its entirety, but you get an idea.

+ I blog because a lot of effort and passion goes into duplicating my mother's recipes; it's more than just a list of ingredients and a set of directions to follow. I want to remember the aroma of freshly ground spices in her kitchen, how my mother smiles at a perfect bowl of dal and how we discuss on what to make next for the blog - that is something I always, always wait for!

+ I blog because it challenges and inspires me in more ways I can ever imagine. I do fail many at times like not finishing VeganMoFo challenge last month, but the journey itself where I constantly brainstorm what to cook next and how to photograph within the limited resources I have is worthy enough to give any challenge an honest attempt.

So, tell me friends why do you blog? I know how much effort it takes to bring one post to life. I want to know what is that one thing that inspires you to do what you the best. :-) 

Today's recipe is from one of the first blogs I read very diligently. - Mahanandi. I am proud to say that Indira, the vivacious lady behind this popular blog is a good friend and I even had an opportunity to talk to her once. She occasionally blogs about food now and her posts these days are mostly about her garden and menu plans. But, I still adore her as she is one of the few people who influenced me to start my own blog.

Sambar with Okra (Bendakaaya Sambar)
Serves 3 to 4
Adapted from Mahanandi 

Bendakaaya (Okra) Sambar is something we make pretty often and is our house favorite. We save all those chewy, not-so-good okra and make this delicious stew by the end of the week. When served with rice and pickle, this sambar tastes darn good especially on cold dinner nights. If you have made it before, it is time to make some. Enjoy!

Ingredients:

10 okra, washed and cut into long pieces
1/2 cup toor dal, washed and drained
1 onion, chopped
1 tomato, chopped
2 tbsp tamarind pulp
1 tsp sambar powder
1 tsp coriander powder
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp oil

For Tadka:

1 tsp oil
1/2 tsp each - cumin seeds, urad dal, mustard seeds
2 dry red chillies
few curry leaves
a pinch of hing

Preparation:

In a pressure cooker, add toor dal with 1 cup water and cook for 3 to 4 whistles. Mash the dal. Heat 1/2 tsp oil in a kadai and add onion and tomato. Cook for few mins and then add okra pieces. Saute until soft. Add a glass of water, tamarind pulp, turmeric, salt, coriander powder and sambar powder. Mix well, cover and let it simmer for about 10 to 12 mins on low-medium heat. Okra must become tender. Add mashed dal and continue to simmer for 10 mins. Adjust salt if necessary. Turn off heat and cover.

In a separate kadai, add a tsp of oil. Once hot, reduce heat and add urad dal, mustard seeds and cumin seeds along with red chillies, curry leaves and hing. Once mustard seeds start to splutter, gently add the tadka mix to sambar. Cover and let it sit for few minutes so that the flavors blend in. Serve hot with rice and papad.

This is Recipe 60 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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